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Post by bonnie on Oct 7, 2008 19:58:46 GMT -5
Mixed Lettuce, Fennel and Orange Salad with Black Olive Vinaigrette Recipe courtesy of EatingWell
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
Black olive vinaigrette: 1 tablespoon red-wine vinegar 1 tablespoon lemon juice 1 teaspoon Dijon mustard 2 cloves garlic, minced 1/8 teaspoon salt, or to taste Freshly ground pepper to taste 1/4 cup extra-virgin olive oil 1/2 cup Kalamata olives, pitted and coarsely chopped 1 tablespoon chopped fresh parsley
Salad: 3 medium navel or Valencia oranges 10 cups mixed lettuces (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces 2 heads Belgian endive, sliced 2 bulbs fennel, trimmed and sliced
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.
Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.
Makes 8 servings, 1 3/4 cups each.
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Post by goodcookin on Oct 22, 2008 20:12:44 GMT -5
Pumpkin and Pecorino Gratin
2 slices white sandwich bread 1/4 cup grated Pecorino Romano cheese kosher salt and ground black pepper 3 cups sugar pumpkin puree 2 tablespoon s butter, cut into small pieces
Preheat oven to 450F degrees. In food processor, combine bread and cheese. Season with salt and pepper. Pulse until large crumbs form. Season pumpkin puree with salt and pepper. Spoon into 1-quart baking dish. Sprinkle with crumb mixture and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
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Post by goodcookin on Oct 22, 2008 20:14:45 GMT -5
Cheddar Cobweb Fricos From "Everyday Food"
A snack or to go with soup.
1 cup Cheddar (4 oz), grated 2 teaspoon Flour 1/4 teaspoon Paprika Coarse salt Pepper
Preheat the over to 375F.
In a medium bowl; toss cheddar with flour, paprika, salt and pepper. Drop by tablespoons onto parchment lined baking sheets (6 per sheet). Flatten into 3 inch rounds. Bake until golden and bubbling 10 to 12 minutes.
With a thin metal spatula, transfer crisps to a serving plate to cool.
To store, keep in an airtight container between layers of parchment, up to 3 days.
Makes 16.
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Post by amirah on Oct 27, 2008 17:09:42 GMT -5
ww Brownie Cupcake Bites
POINTS® Value: 3 Servings: 24 Preparation Time: 12 min Cooking Time: 14 min Level of Difficulty: Easy Halloween treats don't get any sweeter. We made them mini so you can have a whole one and save room for some candy.
* 21 oz regular brownies, dry mix * 1/2 cup(s) water * 1/2 cup(s) unsweetened applesauce * 2 large egg white(s), lightly beaten * 1 1/2 cup(s) lite whipped topping * 1 1/4 oz candy corn, about 24 pieces
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake wrappers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn.
Yields 1 cupcake per serving.
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Post by Amani on Oct 31, 2008 16:04:38 GMT -5
Pumpkin and Brown-Sugar Crème Brûlée from "Bon Appétit" magazine, November 2008
Cinnamon, cardamom, allspice, and cloves give this crème brûlée a spicy kick.
1 15-ounce can pure pumpkin 1/2 cup sugar 1/2 cup (packed) golden brown sugar 5 large egg yolks 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon salt 3 cups heavy whipping cream 8 tablespoons raw sugar or golden brown sugar
Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
More info: This recipe can also be made using 3-inch-diameter ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes.
Makes 8 servings.
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