September 2007—Angela & Janine

Road Trip across the USA

Appetizers
Limeberry Crush
Shrimp Spring Rolls with Hoisin Dipping Sauce (China Town)
Shiitake and Chanterelle Pizzas with Goat Cheese (California Cuisine)

Salad
Mixed Greens with Bacon Wrapped Dates
Kansas Corn Bread Bites

Palette Cleanser
Florida Tangerine Sorbet

Entrées
New Orleans Monte Cristo Sandwich
Hawaiian Barbecue Ribs with Sesame Seeds
Garlic-Roasted Idaho Potatoes

Desserts
Northeast Pumpkin Bread Pudding
Kentucky Derby Pie with Vanilla Bean Ice Cream


Limeberry Crush

2 pints of hulled strawberries
1 cups of crushed ice
1/2 cup of confectioner’s sugar (powdered)
2 Tablespoons fresh lime juice

Blend the mixture until smooth and serve immediately. This mixture is also good when not blended too much and a little Fresca or Sprite is added to desired consistency. Makes 4 cups.

Family Fun Magazine, June 2007


Shrimp Spring Rolls with Hoisin Dipping Sauce

1/4 cup seasoned rice vinegar
4 tsp hoisin sauce
1 Tbsp minced, peeled, fresh ginger
2 teaspoons chili-garlic sauce
4 8-inch-diameter rice paper rounds
2 2/3 cups coleslaw mix (shredded cabbage and carrots)
4 Tbsp chopped fresh cilantro
8 tsp chopped fresh mint
8 cooked, peeled, deveined, medium shrimp, halved horizontally

Mix first 4 ingredients in small bowl. Pour sauce into ramekin. Submerge 1 rice paper round in large bowl filled with room-temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute. Place softened round on work surface. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons of mint. Top with 4 shrimp halves. Carefully roll. Cut on diagonal in half and dip in hoison sauce. Makes 4 appetizer servings.

Bon Appétit


Shiitake and Chanterelle Pizzas with Goat Cheese

There's enough dough for one more pizza, so freeze the extra. The vital wheat gluten flour is high in protein and helps create a chewy crust. It's sold at some supermarkets and natural foods stores. Bread flour will also give great results.

Ingredients:

Dough:

2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 Tbsp vital wheat gluten flour or bread flour
1 1/2 tsp coarse kosher salt
1 tsp sugar
1 cup plus 2 Tbsp warm water (105°F to 115°F)
1 1/2 tsp active dry yeast
3 1/2 tsp extra-virgin olive oil, divided

Additional unbleached all purpose flour (for kneading and shaping)

Topping:

3 Tbsp extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced

1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled

2 Tbsp sliced fresh chives

Preparation

For dough:

Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.

Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.

For topping:

Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. Can be made1 day ahead. Cool, cover, and chill.

Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD. Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and 1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

Makes two 10-inch pizzas.

Bon Appétit, June 2007


Mixed Greens with Bacon Wrapped Dates

The Williams-Sonoma recipe calls for figs instead of dates, but we liked the brown sugary taste of the dates.

16 large medjool dates, pitted
8 slices bacon, halved crosswise
1 lb mixed young tender salad greens
Salt and pepper
3 1/2 Tbsp sherry vinegar
1/3 cup extra virgin olive oil
1/2 lb Stilton cheese at room temperature

Wrap each date in half a slice of bacon, secure it with a toothpick. Place on a broiling rack and broil in the oven until bacon is cooked all the way through. Remove from oven and keep warm. In a very large bowl, toss the salad greens with the oil. Add 1/2 tsp salt and toss again. Add vinegar and toss, crumbling with a fork, add the cheese and toss. Add pepper to taste and toss again. Divide greens among individual plates. Place 2 dates on each plate and season again with salt and pepper.

Williams-Sonoma Thanksgiving


Kansas Corn Bread Bites

2/3 cups all-purpose flour
1/2 cup yellow corn meal
1 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cups (2 ounces) sharp cheddar cheese
1/2 cup reduced-fat sour cream
1/8-1/4 cup thinly sliced green onion
1 (8 3/4-ounce) can cream-style corn
2 Tbsp melted butter
Dash of hot sauce
1 large egg, lightly beaten

Preheat oven to 375°F. Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.

Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375°F for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.

12 servings (serving size: 3 muffins)

Cooking Light, October 2007


Florida Tangerine Sorbet

Can be prepared in 45 minutes or less, but requires additional unattended time.

Ingredients

3 1/2 cups fresh tangerine juice (from about 15 tangerines)
3/4 cup superfine sugar

Preparation

In a bowl stir together juice and sugar until sugar is dissolved. Chill juice, covered, until cold, about 3 hours. Freeze juice in an ice-cream maker. Sorbet may be made 1 week ahead.

Makes about 5 cups.

Gourmet, February 1997


New Orleans Monte Cristo Sandwich

This is a combination of a few different recipes, plus memory of a sandwich we had growing up. We used “Boar's Head” meats and cheeses because we think they taste the best and are awesome!!

Ingredients

6 slices good white or brioche bread
4 slices roasted turkey
4 slices Black Forest ham
2 slices white American cheese
2 slices Swiss cheese

Batter

1 Egg
1-1 1/4 cup water
1/2 tsp salt
1 tsp sugar
1 1/2 cup Flour
1 Tbsp baking powder
Vegetable oil (for deep frying)

Methods/steps

Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice in-between and secure the triple decker sandwich in the corners with tooth picks.

Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth.

Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving, slice into fourths and sprinkle with powder sugar.

Makes 2 sandwiches


Hawaiian Barbecue Ribs with Sesame Seeds

5 pounds baby back pork loin ribs (could also use beef spare ribs)
2-3 pieces ginger
3/4 cup sugar
1 cup catsup
3/4 cup shoyu (soy sauce)
1/3 cup oyster sauce
Ajinomoto (I still do not know what this is but find out the next time that you are in Hawaii and let us know)
Sesame seeds

Boil ribs and ginger in water for 1 hour and drain. Combine remaining ingredients except sesame seeds and marinate ribs in sauce for several hours. Sprinkle sesame seeds and broil.

Ohana Style Cookbook


Garlic-Roasted Idaho Potatoes

3 pounds small red and/or yukon potatoes
1/4 cup olive oil
1 1/2 kosher salt
1 tsp freshly ground pepper
2 Tbsp minced garlic (6 cloves)
2 Tbsp minced fresh parsley

Preheat oven to 400°F. Cut potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, toss with the minced parsely, season to taste, and serve.

Barefoot Contessa Parties!


Northeast Pumpkin Bread Pudding

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus one yolk
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
Pinch of ground cloves
5 cups cubed day old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an 8-inch square baking dish and bake until custard is set, about 25 to 30 minutes. Serves 6

Gourmet, October 2007


Kentucky Derby Pie

Can be served any time of year but especially on the first Saturday of May when the Kentucky Derby is run.

1 9-inch pie shell, unbaked
1/4 cup butter, softened
1 cup sugar
3 eggs
3/4 cup light com syrup
1/4 tsp salt
1 tsp vanilla
1/2 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans, 3 whole for center decoration.

Prepare crust. (Everyone has their own way). Do not prick bottom. Preheat oven to 375°F. In a large bowl, cream butter and sugar until very light. Add eggs and beat. Add corn syrup, salt and vanilla. Add chocolate chips and nuts and mix well. Pour filling into a 9-inch unbaked pie shell. Bake for 40-50 minutes. Center may jiggle just a bit but do not worry because it will set when it cools. Serve with whipped cream or a la mode.


Vanilla Bean Ice Cream
Basic Recipe

2 large eggs
2/3 cups sugar
1 3/4 cups milk
2 cups cream
2 tsp vanilla bean paste

Beat eggs and sugar with an electric mixer or blender until thick and cream colored. Add milk, cream, and vanilla paste. Mix well. Pour into an electric or manual ice cream machine (like Cuisinart or Donvier) and freeze. This may be refrigerated or used immediately. Makes one quart.