DATE NUT SPICE BREAD
2 c coarsely chopped dates
1/3 c Cointreau or Triple Sec
1/4 c unsalted butter, at room temperature
¾ c brown sugar, lightly packed
1 extra large egg
1 tsp vanilla extract
1 T grated orange zest
2 c all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves
1 tsp kosher salt
¾ c freshly squeezed orange juice
¾ c coarsely chopped pecans
Orange Cream Cheese Spread:
6 oz cream cheese, at room temperature
1/3 c white sugar
1 T grated orange zest
Preheat oven to 350º. Spray a regular size (8 ½ x 4 ½ x 2 ½ inch) loaf pan with Pam. Line the bottom and sides with parchment paper.
Combine the dates and Cointreau in a small bowl and set aside for 30 minutes. Stir occasionally.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand stir in the dates with their liquid, and the pecans.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Meanwhile in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar and orange rind on medium speed until just combined.
Slice the bread and serve with the orange cream cheese on the side for spreading.
Sunday, October 18, 2009
Tuesday, October 13, 2009
- Classic Green Bean Casserole
Labels:
Salads and Vegetables
CLASSIC GREEN BEAN CASSEROLE
Topping:
4 slices white bread, each slice torn into quarters
2 T unsalted butter, softened
¼ tsp table salt
1/8 tsp ground black pepper
3 c (2 cans) fried onions
Beans and Sauce:
Table salt
2 lbs green beans, ends trimmed and halved
3 T unsalted butter
1 lb white button mushrooms, cleaned and cut into ½ inch slices
3 cloves of garlic, minced
Black pepper
3 T flour
1½ c chicken broth
1½ c whipping cream
TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
BEANS: Adjust oven rack to middle position and heat oven to 425º. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 T salt and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
SAUCE: Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ tsp salt, and 1/8 tsp pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.
COMBINE: Add green beans to sauce and stir until evenly coated. Arrange in even layer in 9 x 13 inch baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
Notes:
1. We had this for Thanksgiving supper and it was a hit. I am sure there exists a recipe that is made with cream of mushroom soup rather than the sauce but I wouldn’t take the shortcut.
2. The components of the casserole can be prepared ahead of time (I did this, by the way). Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425º oven for 10 minutes, then add the topping and bake as directed.
Topping:
4 slices white bread, each slice torn into quarters
2 T unsalted butter, softened
¼ tsp table salt
1/8 tsp ground black pepper
3 c (2 cans) fried onions
Beans and Sauce:
Table salt
2 lbs green beans, ends trimmed and halved
3 T unsalted butter
1 lb white button mushrooms, cleaned and cut into ½ inch slices
3 cloves of garlic, minced
Black pepper
3 T flour
1½ c chicken broth
1½ c whipping cream
TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
BEANS: Adjust oven rack to middle position and heat oven to 425º. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 T salt and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
SAUCE: Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ tsp salt, and 1/8 tsp pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.
COMBINE: Add green beans to sauce and stir until evenly coated. Arrange in even layer in 9 x 13 inch baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
Notes:
1. We had this for Thanksgiving supper and it was a hit. I am sure there exists a recipe that is made with cream of mushroom soup rather than the sauce but I wouldn’t take the shortcut.
2. The components of the casserole can be prepared ahead of time (I did this, by the way). Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425º oven for 10 minutes, then add the topping and bake as directed.
Monday, October 5, 2009
- Winner's Rice
Labels:
Pasta and Rice
WINNER'S RICE
½ c (125 mL) chopped onion
¼ c (60 mL) butter
1 c (250 mL) sliced mushrooms
1 c (250 mL) long grain rice
2 T (30 mL) chopped fresh parsley
1 T (15 mL) lemon juice
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ tsp (1 mL) cayenne pepper
¼ tsp (1 mL) thyme
2 c (500 mL) boiling chicken broth
Sauté chopped onion in butter. Add sliced mushrooms. Add long grain rice. Stir until well coated. Add parsley, lemon juice, salt, pepper, cayenne, and thyme. Mix and turn into casserole dish. Add boiling chicken broth. Stir and cover.
Bake at 375° for 25 minutes.
½ c (125 mL) chopped onion
¼ c (60 mL) butter
1 c (250 mL) sliced mushrooms
1 c (250 mL) long grain rice
2 T (30 mL) chopped fresh parsley
1 T (15 mL) lemon juice
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ tsp (1 mL) cayenne pepper
¼ tsp (1 mL) thyme
2 c (500 mL) boiling chicken broth
Sauté chopped onion in butter. Add sliced mushrooms. Add long grain rice. Stir until well coated. Add parsley, lemon juice, salt, pepper, cayenne, and thyme. Mix and turn into casserole dish. Add boiling chicken broth. Stir and cover.
Bake at 375° for 25 minutes.
- Rice Pilaf
Labels:
Pasta and Rice
RICE PILAF
Rice:
1 T butter
1 c chopped onion
1½ c long grain white rice
3 c chicken stock
¼ tsp fresh or dried thyme
1 bay leaf
Salt to taste
¼ tsp ground pepper
Vegetable garnish:
1 T olive oil
½ c peeled and diced red bell pepper
½ c fresh asparagus, peeled and cut into 1 inch lengths
½ c shelled fresh green peas (or frozen will do)
1/8 tsp salt
Freshly ground black pepper
Melt the butter in the saucepan. When hot, stir in the onions and cook for a few minutes to soften. Add the rice and stir well to coat the grains with butter.
Pour in the chicken stock; add the thyme, bay leaf, salt to taste, and several grinds of pepper; then raise the heat to high and bring to a boil. Cover the pot, reduce the heat to very low, and cook for 15 to 20 minutes, until the rice is tender and all the liquid has been absorbed. (If you want to serve the pilaf plan, you can just fluff the grains with a fork and serve at this point).
While the rice is cooking, prepare the vegetable garnish. Set the sauté pan over medium-high heat, add the tablespoon of oil and all of the vegetables, and toss together. Add about 4 tablespoons of water (just enough to come partway up the side of the vegetables), sprinkle on the salt and pepper, and swirl the pan to mix.
Bring the water to the boil, cover the pan, and cook for about 5 minutes. Check the water level once or twice, adding a little more if necessary and taste the vegetables for doneness.
Rice:
1 T butter
1 c chopped onion
1½ c long grain white rice
3 c chicken stock
¼ tsp fresh or dried thyme
1 bay leaf
Salt to taste
¼ tsp ground pepper
Vegetable garnish:
1 T olive oil
½ c peeled and diced red bell pepper
½ c fresh asparagus, peeled and cut into 1 inch lengths
½ c shelled fresh green peas (or frozen will do)
1/8 tsp salt
Freshly ground black pepper
Melt the butter in the saucepan. When hot, stir in the onions and cook for a few minutes to soften. Add the rice and stir well to coat the grains with butter.
Pour in the chicken stock; add the thyme, bay leaf, salt to taste, and several grinds of pepper; then raise the heat to high and bring to a boil. Cover the pot, reduce the heat to very low, and cook for 15 to 20 minutes, until the rice is tender and all the liquid has been absorbed. (If you want to serve the pilaf plan, you can just fluff the grains with a fork and serve at this point).
While the rice is cooking, prepare the vegetable garnish. Set the sauté pan over medium-high heat, add the tablespoon of oil and all of the vegetables, and toss together. Add about 4 tablespoons of water (just enough to come partway up the side of the vegetables), sprinkle on the salt and pepper, and swirl the pan to mix.
Bring the water to the boil, cover the pan, and cook for about 5 minutes. Check the water level once or twice, adding a little more if necessary and taste the vegetables for doneness.
- Mexican Rice
Labels:
Pasta and Rice
MEXICAN RICE
2 T oil
1 c uncooked rice
1 (14 oz) can crushed tomatoes (or Mexican stewed if available)
1 small onion, minced
¼ c green pepper, chopped
2 T salt
1 tsp chilli powder
2 c water
In a large skillet, heat oil and add rice. Sauté, stirring, for 5 minutes or until evenly browned. Add all ingredients and mix well. Cover with a lid and simmer until rice is tender, approximately 30 minutes. Remove lid and allow to dry out.
2 T oil
1 c uncooked rice
1 (14 oz) can crushed tomatoes (or Mexican stewed if available)
1 small onion, minced
¼ c green pepper, chopped
2 T salt
1 tsp chilli powder
2 c water
In a large skillet, heat oil and add rice. Sauté, stirring, for 5 minutes or until evenly browned. Add all ingredients and mix well. Cover with a lid and simmer until rice is tender, approximately 30 minutes. Remove lid and allow to dry out.
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