Search Results for ‘(“C’
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Gentleman’s Jam
Submitted by brianjwood on August 04, 2002 at 7:04 amDESCRIPTION
Gentleman's JamSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
Gentlemans JamI read this, and immediately thought of all those Circlers floating lazily on a cloud of alcoholic fumes..and then I thought, why not post it, and help keep them there! It comes courtesy of Jill Dupleix, The Times Cook.
Take, as an example, a punnet* each of strawberries, red currants, and blackberries, and two punnets of raspberries. Wash and hull the strawberries, and check the other fruits, removing any damaged fruits.. Place a layer of mixed berries at the bottom of a big, clean glass jar, and top with a layer of sugar cubes (Demerara cubes might be nice/ my suggestion.) repeat until all berries, and about 1 lb 3oz of sugar cubes have been used up. Poke a cinnamon stick and a split vanilla bean into the mix and top with enough Armagnac or Cognac to cover. As the sugar dissolves top up with more alcohol, then cover tightly and leave in a cool, dark place for one week. Then give the fruit a good stir with a clean wooden spoon, cover tightly again and leave for at least two more weeks before serving. You can use other soft berries as available.
Delicious with cakes, puddings, scones and vanilla ice-cream.
* A punnet is about 8 10 oz in UK.Thank the Lord this is an electronic note Im dribbling!!
Garlic Breads X 2
Submitted by brianjwood on May 06, 2004 at 1:12 amDESCRIPTION
Garlic Breads x 2SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
Two recipes via a cyber friend
Cheers, BrianGarlic and Basil Bread
Garlic and Sun-Dried Tomato BreadI'm sure that other herbs could be used as well as basil.
* Exported from MasterCook *
Garlic and Basil Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : AbmAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup Baking flour
1 cup Water
1 pkg Yeast
1 tsp Sugar
1 tsp Salt
3/4 tsp Basil
2/3 tsp Garlic powder
9 Jan 96Make 1 pound loaf.
Recipe from Veggie Life archive Submitted by Laurie Kramer
(kramerl@gdb.org) Typed by Lisa Greenwood From: Lisa Greenwood Date:- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Garlic and Sun-Dried Tomato Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : AbmAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MM BY HELEN PEAGRAM
8 Sun-dried tomatoes, not
Oil packed
3/4 cup Boiling water
1/4 cup Water
3/4 tsp Salt
1 1/2 tsp Canola oil
1/2 cup Whole wheat flour
2 1/2 Cup Bread flour
2 tsp Sugar
3/4 tsp Dried rosemary, crushed
1/4 tsp Garlic powder
4 Sun-dried tomatoes, not
Soaked, snipped
1 tsp Yeast
1 cup Liquid.Soak 8 sun-dried tomatoes in 3/4 cup boiling water for about 10
minutes. Drain, reserving water. Snip tomatoes.
Add the 1/4 cup water to drained tomato water to make
Place ingredients into bread machine in order given. The soaked
tomatoes may be placed in either with the liquid or on top of the dry
ingredients. Place the unsoaked tomatoes on top of the dry
ingredients.
Bake on white bread cycle using light crust option.Recipe By : Ruth G.
From: SandyFudge Brownie Muffins
Submitted by brianjwood on August 02, 2002 at 11:55 amDESCRIPTION
Fudge Brownie MuffinsSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.comTitle: Fudge Brownie Muffins
Categories: Muffins
Yield: 10 Servings1/2 c Butter
1/4 c Cocoa
2 lg Eggs,Lightly Beaten
1 c Sugar
1 t Vanilla Extract
3/4 c All-Purpose Flour
1 t Ground Cinnamon
1/4 c Chopped Pecans
Vegetable Cooking Spray
Semisweet Chocolate MorselsPlace butter and cocoa in a 2 cup glass measuring cup; microwave at
high 1 minute or until butter melts. Set aside. combine eggs, sugar,
and vanilla extract in a medium mixing bowl. Add butter mixture, flour,
cinnamon, and chopped pecans, stirring until blended. place paper
baking cups in muffin pans, and coat the cups lightly with cooking
spray. Spoon muffin batter into cups, filling each two-thirds full.
Sprinkle each muffins with 6 to 8 chocolate morsels. bake at 350 for 20
minutes or until done. Remove from pans immediately.Fruit Clafoutis (Raspberry And Custard Pie)
Submitted by brianjwood on October 11, 2002 at 4:47 amDESCRIPTION
Fruit Clafoutis (Raspberry & Custard Pie)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This should be delicious - I hope you enjoy it.
Cheers, BrianI have published recipes for clafoutis in the past, but this one is simpler and easier than the classic version. Traditionally made with unpitted cherries, you can use virtually any fresh fruit or berry in place of the raspberries in this recipe.
French Raspberry and Custard Pie (Clafoutis aux Framboises)
3 Tbs (45 ml) butter
1 cup (250 ml) all-purpose flour
1 cup (250 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) milk
2 1/2 cups (625 ml) fresh or frozen raspberries,
thawed if using frozen
Whipped cream for garnish (optional)Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in a preheated 375F (190C) oven until the butter is melted. Meanwhile, mix together the flour, sugar, baking powder, and salt in a bowl. Stir in the milk until smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - do not stir. Bake for 40 to 50 minutes, until the custard is set in the middle. Serve warm or cold, garnished with whipped cream
if desired. Serves 6 to 8.
Reproduced with permission from The Chef
Bon appetit from the Chef at World Wide RecipesTopic: Frittata by brianjwood
Frittata
Submitted by brianjwood on October 28, 2002 at 4:41 amDESCRIPTION
FrittataSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
This is from The (English) Times Saturday Supplement, courtesy of Jill Dupleix. Her cookbooks are worth looking up.
Cheers, BrianPotato, Bacon & Brie Frittata
1 lb 2 oz small potatoes (new pots are lovely in this)
8 eggs
Sea salt and fresh cracked black pepper
1 tbsp finely chopped parsley
4 rashers streaky bacon
1 tbsp butter or oil
5 - 6 oz ripe briePeel potatoes and cook in salted water for 20 minutes, or until tender. Drain and cool under cold tap, then slice fairly thickly, say 1/8th inch. Crack the eggs in a bowl and lightly beat, adding salt (1 tsp or to your taste), fresh milled pepper to taste, and the parsley.
Cut the bacon into matchsticks and fry in a non-stick pan until crisp. Remove the bacon to a warm plate, add the butter and melt, stirring into the bacon fat.
Pour in the eggs and cook over medium heat for 2 4 minutes until the base is set. Arrange the sliced potatoes on top of the eggs, overlapping slightly, then scatter the bacon sticks over the top, as evenly as possible. Slice the Brie finely and arrange in a clock face pattern on top of the bacon and cook on till the eggs are set and golden, but with the top still slightly runny. Now pop the pan under a pre-heated grill to finish the eggs and gently melt the Brie.
Slide onto a plate, slice in wedges, and serve, maybe with a green salad, and a bottle of chilled gewurtztraminer, with those lovely beads of dew on the side!Fresh Egg Pasta
Submitted by brianjwood on November 08, 2002 at 12:59 pmDESCRIPTION
Fresh Egg PastaSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
Fresh Egg Pasta
Pasta all' Uovo
Because fresh pasta is so readily available almost everywhere, many of us, myself included, have all but abandoned a once-favourite pastime of making our own home made pasta. But there are many dishes - lasagne for one-and many sauces - tangy lemon sauce for another - that cry out for the very best you can give. Here is a simple, traditional recipe that should bring you back into the kitchen (if you ever left!).9 oz (270 g) unbleached all-purpose flour
3 large eggs, at room temperature, lightly beaten
By hand: Sift the flour onto a clean work surface and make a well in the centre. Pour the beaten eggs into the well. With a fork, mix the flour and eggs together until the dough is soft and begins to stick together, about 3 minutes. When the dough forms a mass, transfer it to a lightly floured clean surface and knead until satiny and resilient, 10 to 15 minutes. Cover with a clean cloth and set aside for 1 hour.
In a food processor: Sift the flour into the bowl of a food processor. Pulsing the machine, slowly add the beaten eggs (you may not need all the eggs) and pulse until the mixture forms clumps the size of small peas. Do not let the dough form a ball. Turn out onto a lightly floured surface and knead until satiny and resilient, about 10 minutes. Cover with a clean cloth and set aside for 1 hour.
Knead the pasta dough in the pasta machine: divide the dough into 4 equal portions,
Covering the unused portions with a clean cloth. Set the rollers of the pasta machine at the widest setting. Flour the quarter of the dough very lightly, and pass it once through the rollers.
Fold the dough in thirds, like a business letter. Press the dough down with your fingertips, to fuse the layers and push any air from between them. Turn the dough so that an open end feeds into the roller, and repeat the rolling and folding process (lightly flouring only when necessary) 8 more times.
Reset the rollers for the next thinnest setting. Lightly flour the dough but do not fold it.
Pass the dough through the machine again, repeating the process on each remaining setting until the dough is as thin as desired (generally the next-to-last or the last setting on most machines).
Repeat the entire process with the remaining pieces of dough. Let the dough rest on towels until it is taut but not dry, about 15 minutes. Cut into desired lengths by machine or by hand.
Yield: 1 lb ( 500 g) doughFresh Blueberry Muffins
Submitted by brianjwood on July 12, 2003 at 7:35 amDESCRIPTION
Fresh Blueberry MuffinsSUMMARY
Yield 0 File under Muffins Quickbreads SconesINSTRUCTIONS
Fresh Blueberry Muffins1 cup vanilla ice cream (softened, but not melted)
1 cup self-rising flour
1 cup fresh blueberriesIn medium bowl, mix the ice cream and flour. Fold in blueberries.
Spoon in to 6 greased muffin cups. Bake at 375F degrees for 20-25
minutes or until tests done with toothpick.Serving suggestion: When still hot, brush with melted butter and sprinkle with sugar.
Fresh Asparagus With Parmesan Cheese
Submitted by brianjwood on August 14, 2002 at 12:25 pmDESCRIPTION
Fresh Asparagus With Parmesan CheeseSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
Since fresh asparagus is available year round these days, thanks
largely to growers in Chile, there is no reason to eat it only in the spring. Here is a savory preparation that will appeal even to asparagus "doubters":@@@@@
Asparagus with Parmesan1 1/2 - 2 lbs (675 - 900 g) fresh asparagus, trimmed
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) freshly grated Parmesan cheeseBoil or steam the asparagus until tender but still a little
undercooked. Plunge into ice water and drain. Place the asparagus in a lightly greased baking dish and dot with the butter. Season with salt and pepper and top with the Parmesan. Bake in a preheated 450F(230C) oven just until the Parmesan begins to turn light brown, about 10 to 12 minutes. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
@@@@@French Onion Soup With Croutes
Submitted by brianjwood on January 27, 2008 at 10:18 amDESCRIPTION
French Onion Soup with CroutesSUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
A lovely, deeply satisfying Winter soup. Take your time and enjoy.
Cheers, BrianFrench Onion Soup with Croutons
50g/2oz/1/4C Butter
15ml/1 tbsp olive oil
2kg/4 1/2lb yellow onions, peeled & sliced
5ml/1 tsp fresh thyme, chopped
5ml/1 tsp sugar, caster or fine
15ml/1 tbsp sherry vinegar (or cider)
1.5L/2 ½ pint/6 ¼ Cups beef stock (or chicken or duck)
25ml/1 ½ tbsp flour, all purpose
150ml/¼ pint/2/3 Cup dry white wine
45ml/3 tbsp brandy
Salt and black pepper
For the croutes
6-12 slices baguette, 1 day old, 2.5cm/1inch thick
1clove garlic halved
15ml/1 tbsp French mustard
115gm/4 oz/1 cup Gruyere cheese, coarsely gratedThe long slow cooking of the onions is the key to success with this recipe.I f the onions brown too quickly they tend to make the soup slightly bitter.
Melt butter and oil in a large pan and saute the onions, stirring occasionally, for 8 minutes over medium heat until they begin to soften.
Stir in the thyme, reduce the heat to very low and cook the onions, covered, for 20-30 minutes, stirring frequently, until they are very soft and golden yellow.
Uncover the pan and increase the heat slightly, stir in the sugar, and cook for a further 5-10 minutes until the onions start to brown. Add the sherry vinegar and raise the heat again and continue coking, stirring frequently, until the onions turn a deep golden brown. This could take up to 20 minutes.
Meanwhile, bring the stock to a boil in another pan. Stir the flour into the onions and cook for 2 minutes or so, then gradually stir in the stock, stirring. Add the wine and brandy and season the stock to taste with salt and ground black pepper, then simmer for 15 minutes.
For the croutes, preheat the oven to 150C/300F/Gas mark 2. Put the bread slices on a greased baking tray and bake for 15-20 minutes until they are dry and slightly browned. Rub the bread with the cut side of the garlic and spread on the mustard. Sprinkle the grated gruyere over the slices.
Preheat the grill/broiler on the hottest setting. Ladle the soup equally into a large flame-proof pan or 6 flame-proof bowl. Float the bread croutes on the soup then grill until the cheese melts, bubbles and browns.
Serve immediately.FrankfurterArt Chocolate Pudding
Submitted by brianjwood on September 06, 2002 at 4:58 amDESCRIPTION
FrankfurterArt Chocolate PuddingSUMMARY
Yield 0 File under Family / Ethnic / RegionalINSTRUCTIONS
I hope no-ones on a diet out there! Go on - enjoy yourself!
Cheers, Brian
@@@@@
Frankfurt-Style Chocolate Pudding (Frankfurter Pudding)1/4 lb(110 g) butter
2/3 cup(160 ml) sugar
5 egg yolks
3 oz(85 g) semi-sweet chocolate, melted
1 1/2 cups(375 ml) finely chopped almonds
3 Tbs(45 ml) bread crumbs
2 Tbs(30 ml) strong black coffee
1 Tbs(15 ml) rum (optional)
5 egg whites, stiffly beatenCream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Add the chocolate, almonds, bread crumbs, coffee, and optional rum. Fold in the beaten egg whites. Butter the inside of a ring mould or Bundt pan and coat with sugar. Pour the mixture into the mould and cover with aluminium foil. Place in a large pot of water that comes 2/3 up the side of the mould and simmer for 1 to 1 1/2 hours, until the pudding is completely set. Cool for 5 minutes and invert onto a serving platter. Serve warm with whipped cream if desired. Serves 8 to 12.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
@@@@@Topic: Foccacia by brianjwood
Foccacia
Submitted by brianjwood on September 03, 2004 at 2:38 amDESCRIPTION
FoccaciaSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
Foccacia St. Pete Times
2 1/2 to 3 cups bread flour
1 teaspoon salt
2 teaspoons sugar
1 teaspoon dry Italian seasoning
1 1/2 teaspoon active dry yeast
1 cup water
1/3 cup olive oil
In a stand mixer, insert dough hook and mix together all dry ingredients except 1/2 cup of flour on speeds 1/2 for 30 seconds.
Heat water and oil to 120 to 130 degrees. Continue mixing on speeds 5-6 and drizzle liquid slowly into dry mixture until mixed, 2 to 3 minutes. Continue to mix 2 to 3 minutes. Gradually add remaining flour to form a soft, slightly tacky dough ball, mixing for 2 to 4 minutes. Continue kneading for another 10 minutes.Spray a large bowl with nonstick spray. Place dough in bowl and turn to coat on all sides. Cover and let rise in warm place 1 hour or until double in size.Press dough evenly into a 9- by 13-inch greased pan. Make indentations in the dough using your fingertips. Cover and let rise 20 minutes or until double in size. Bake at 400 degrees for 15 to 20 minutes.Foccacia With Three Cheeses
Submitted by brianjwood on May 06, 2007 at 11:27 pmDESCRIPTION
Foccacia With Three CheesesSUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)INSTRUCTIONS
FOCCACIA WITH THREE CHEESES
For lovers of Italian foods, in this case bread.The three cheese topping makes this Italian flatbread special.
Cheers, brianINGREDIENTS:
1 envelope (1/4-ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (about 110 degrees F.)
1 teaspoon salt
3 1/2 cups all-purpose flour (I shall about a quarter for bread flour)
3 tablespoon good Extra Virgin olive oil
3 tablespoons Kosher salt
2 tablespoons coarse black pepper
11 ounces fresh ricotta cheese, at room temperature
2 large eggs
1/3 pound pepperoni, julienned
6 ounces Mozzarella cheese, grated and at room temperature
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon minced garlic
1 tablespoon finely chopped parsley
Salt and pepperPREPARATION:
Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up the dough hook.
Grease a mixing bowl with the olive oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes.
In a mixing bowl, combine the ricotta, eggs, pepperoni, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough.
NOTE:The filling must be at room temperature to smear evenly.
Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces. Drizzle the top with a little good extra virgin olive oil.Yield: 8 servings
Focaccia Florentine
Submitted by brianjwood on July 11, 2003 at 8:38 amDESCRIPTION
Focaccia FlorentineSUMMARY
Yield 0 File under Pizza Focaccia FlatbreadsINSTRUCTIONS
Focaccia Florentine
3 Tablespoon olice oil
2 − 10 Ounce pkg. frozen chopped spinach, thawed/squeezed dry
3 Ounces Canadian bacon, diced
1 1/4 Teaspoon salt
3 Cup all−purpose flour
1 env quick−rise yeast
1 Cup water
1−1/2 Cup shredded Fontina Cheese
Heat 2 tablespoons oil in skillet. Add spinach, bacon and 1/4 tsp salt;
saute until softened, 5 minutes. Remove from heat. Combine 1 cup flour,
yeast and remaining salt in bowl. Heat water and remaining oil in saucepan
until very warm (125−130 degrees). Gradually beat water mixture into flour
mixture. Beat in 1 1/2 cups flour with wooden spoon, 1/2 cup at a time, to
make soft dough. Knead dough on floured surface until smooth and elastic, 10
minutes, working in remaining flour as needed to prevent sticking. Shape
into ball. Cover; let rest 10 minutes.
Roll dough out on floured surface into 15x11−inch rectangle. Fit in greased
15x11x1− inch jelly−roll pan, gently pushing dough up into corners. With
fingers, make indentations all over surface of dough, pressing almost to
bottom of pan. Scatter spinach over top. Sprinkle with cheese. Cover with
plastic. Let rise in warm place until almost doubled in bulk, 30 minutes.
Bake in 400 oven for 20 to 25 minutes, until lightly browned. Cut into 12
pieces. Serve warm.Topic: tuuliki Pulla Bread recipe
