Recipezaar: Kosher,Romantic recipes

Cilantro-Butter Salmon and Vegetables in Parchment

Sat, 30 Dec 2006 00:12:58 -0500

A quick and easy way to make a complete gourmet meal in one little pouch - The parchment seals in moisture, making the salmon stay tender and the vegetables become delightfully flavorful. -- posted by What's Cooking?

Salmon With Sage Butter & Root Vegetables in Parchment

Fri, 05 Jan 2007 15:10:18 -0500

A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up. -- posted by What's Cooking?

Polenta Lasagna With Feta and Kale

Mon, 08 Jan 2007 15:32:19 -0500

This is one of my favorite recipes, full of Mediterranean flavor and high in calcium. It uses pecorino romano, a salty parmesan-like hard cheese made of sheep's milk. I used a goat's milk feta but you can use any type of feta you can find. It calls for lacinato kale (a/k/a dinosaur kale) which is preferable if you can find it - If not, use regular curly-leaf kale. This recipe calls for a tube of pre-made, ready-to-slice polenta which you can find online or at most health food or gourmet food stores and some mainstream groceries. I use the traditional polenta (unflavored) from Food Merchants. If you have the time, you can make polenta from scratch, spread it on a baking sheet in a 1/4" layer while it's still hot, refrigerate it until firm, and use a juice glass to cut small disks out of the polenta. Enjoy! -- posted by What's Cooking?

Roast Chicken With Saffron & Pimenton (Smoked Paprika)

Wed, 10 Jan 2007 15:21:04 -0500

This dish is from Spain. For authenticity, you should use Spanish smoked paprika of the variety called "Pimenton De La Vera" - Not the regular smoked paprika ('Zaar won't let me enter pimenton as an ingredient!) Pimenton De La Vera is a powder made of smoked and ground chili peppers. It is a specific variety of smoked paprika and is produced only in one region in the southwest of Spain. If you don't have access to it, try using the more readily available varieties of smoked paprika. This recipe is from the San Francisco Chronicle (1/10/06). I have not yet prepared it. -- posted by What's Cooking?

Petrale Sole Rolls With Cauliflower Puree

Wed, 10 Jan 2007 15:23:11 -0500

This recipe is from the Orange County Register (3/16/05) and looks amazing. You can use any firm, thin white fish, as long as it's easy to roll up. The author writes "chopped chives add color and flavor to the cauliflower purée. Spoonfuls of the purée are wrapped with blanched chard leaves, making little oblong bundles, which are easy to roll the fillets around. The dish, cooked in the oven, is finished à la piccata, with shallots and some capers." The cauliflower puree and the chard leaves can be prepared the day before. She recommends serving it with Sauvignon Blanc. I haven't yet tried this recipe. -- posted by What's Cooking?

Mini Salmon & Lemon Fishcakes

Thu, 18 Jan 2007 16:27:28 -0500

This is a recipe from BBC Good Food, adapted for US measurements. I haven't made it, but the picture on the BBC site makes them look just gorgeous. A lovely hors d'oeuvres suitable for a party. Dairy and gluten free (though you can use regular flour if you're not gluten free!) -- posted by What's Cooking?

Spinach Crescent Squares

Mon, 29 Jan 2007 19:06:51 -0500

This is a creation of mine that was inspired by a chicken crescent square recipe. I took the ingredients from some of my baked spinach casseroles, tweeked them, and came up with this impressive looking vegetable. Great for a fancy dinner party or a romantic dinner. -- posted by Karen67

No-Bake Cherry Cheesecake for Valentine's Day

Thu, 08 Feb 2007 21:14:57 -0500

Sent to me via email, this has to be one of the easiest, yet one of the most romantic cakes I've seen in a long time. I wish I could post the picture that came with this, but since I didn't make it, or take it, one of the wonderful Zaar photogs is going to have to step up to the plate (literally!). The person who made the cheesecake said she used a silicone heart-shaped mold but the cake did not set as solidly as a baked cake, so she threw it in the freezer for about half an hour before unmolding. Cooking time is chill time. -- posted by Mirj

Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce

Thu, 08 Feb 2007 22:16:03 -0500

From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming. -- posted by What's Cooking?

Fabulous Penne a La Vodka

Fri, 02 Mar 2007 22:07:43 -0500

This is the best Penne a la Vodka I have ever had! I cannot even order it in restaurants anymore, since it will never stand up to this fantastic recipe! -- posted by mosma

Isaiah's Vegetarian Paella [ Kosher ]

Fri, 16 Mar 2007 17:08:08 -0400

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Recipe #175908" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables. -- posted by What's Cooking?

Italian Bruschetta With Herbed Mozzarella & Garlic Tomatoes

Sun, 25 Mar 2007 20:14:11 -0400

A light and filling Italian bruchetta inspired by cool mornings al fresco in a little Italian cafe in a little area tucked just outside the city. (TIP: Use Masterfoods' Mixed Herbs as an alternative to all the dried herbs. Also, If you don't savour the taste of coriander, omit and use freshly chopped basil & mint instead.) -- posted by ~Deux Petits Chefs!

Baked Apricot-Ginger Chicken With Sweet and Sour Sauce

Wed, 28 Mar 2007 22:14:01 -0400

Source: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman Macmillan USA 1998 -- posted by Manami

Godiva Frozen Chocolate Turtle Pie

Sat, 21 Apr 2007 14:07:25 -0400

Decadent and oh so delicious! From the Godiva web site. Freezing time varies, I let it freeze overnight. -- posted by Manami

Sesame-Soy Salmon

Sun, 29 Apr 2007 21:32:34 -0400

This is from Glorious One Pot Meals and I found it in the Sun-Sentinel. It says: If you have room in your Dutch oven, try adding a handful of snow peas and sliced shitake mushrooms after the cabbage to round out this Asian inspired meal. The water used for the rice will be completely absorbed during cooking and in the process the fish will poach and become a treat to eat. If your rice is older and dry, or your climate is very dry, add an extra 2 tbsp. water or broth. The author dissolves 1/4 tsp. bouillon or mushroom soup starter in the water first, then adds it to the rice. This recipe serves 2. -- posted by Oolala

Italian Mocha (Bicerin)

Sun, 03 Jun 2007 22:40:21 -0400

I got this recipe from a friend and I'm addicted. It's now my favorite treat since it's very rich, not too sweet, takes care of my chocolate cravings and impresses guests. However, it's very simple to make. Cooking time is approximate. -- posted by Lyraria

Strawberry-Mango Margarita Compote

Wed, 13 Jun 2007 17:08:46 -0400

Deeelicious! Low calorie, Diabetes appropriate, Heart healthy with these accolades what else would one want to know!!! Mangoes go well with lots of fruits but they are magical with starwberries. Cover and refrigerate for up to 4 hours. Eating Well Newsletter, May-June/07 They look so pretty and at the same time sophisticated! -- posted by Manami

Strawberry and Banana Trifle

Sat, 16 Jun 2007 10:34:29 -0400

This heavenly combination of homemade brown sugar pudding, pound cake, fresh fruit, and sugared pecans is the perfect make-ahead party dessert. Chilling time 6 hours or overnight. Good Housekeeping's recipe. -- posted by Manami

Fragrant and Exotic Cabbage/ Potato Dish

Tue, 26 Jun 2007 21:53:31 -0400

This one is for my friend Pam, who calls it "that cabbage potato thing". Simple, probably quasi-Indian, and delicious -- posted by Sarah Chana

Chocolate Cinnamon Mousse With Cherries

Thu, 12 Jul 2007 22:36:30 -0400

Found this recipe in the June 2007 issue of Bon Appetit magazine. It sounded, and looked so good. The cherry & mousse portions can be made 1 day ahead, keeping covered and chilled. Times do not include chill time. -- posted by Ducky

Caesar Salad Dressing

Thu, 09 Aug 2007 21:19:25 -0400

All the taste, but no raw eggs or dairy -- posted by Mrsspeevs

Rosemary Garlic Salmon

Sat, 25 Aug 2007 23:44:47 -0400

A melt in your mouth "pocket cooked" fish with rosemary good enough to chew off the stem. I am always asked for this recipe, which I developed to serve my recent Rosemary craving. -- posted by Food Snob in Israel

Black and White Angel Food Cake

Mon, 27 Aug 2007 21:38:46 -0400

This was so popular that you can now buy it as a mix. It is with Barefoot Contessa's line of delicacies. Taken from show episode: Job Well Done, Copyright 2006. This recipe is easy and it turns out deliciously! It has pieces of chocolate in the cake and then with the glaze, it is marvelous! -- posted by Manami

Tropical Fruit Medley Soup or Dessert

Mon, 03 Sep 2007 21:03:22 -0400

This is so pretty and delicious! Cool soups are soothing, and easy on the palate. Serve in an assortment of glasses or teacups. A lovely array of tropical fruit! This is also pretty served in a shallow wide-rimmed bowl. Chill time of 30 minutes. -- posted by Manami

Raspberries & Blackberries With Champagned Cheeses

Wed, 05 Sep 2007 20:01:55 -0400

This looks like a great appetizer before or aprés diner nosh. Driscoll's Berries web site. I took the liberty of changing the pine nuts for toasted almonds -- personal preference. This is great for diabetics too, in small quantities! -- posted by Manami

Bananas Wellington for Four

Sat, 15 Sep 2007 06:57:51 -0400

A very simple dish to make. Be sure to wrap leftover phyllo dough right away. It tales only minutes to dry out & crumble. Recipe by Dolores Casella from Diana's Desserts. -- posted by Manami

Dark Fudgy Brownies

Mon, 17 Sep 2007 20:39:34 -0400

I like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty choices. EatingWell Newsletter. -- posted by Manami

Lemon Berry Sour Cream Cake

Thu, 04 Oct 2007 01:24:47 -0400

I found this recipe on Driscoll's berries site, now that summer is no longer. This looked so beautiful and we had a special meal for visiting dignitaries - so we had a lovely "end of summer" meal and we had a dessert to match. *I read somewhere that you soften butter and possibly cream cheese, by leaving it out overnight. Didn't allow for cooling time. Don't let the long list frighten you -- it isn't that bad!! -- posted by Manami

Autumn Fruit Swirl

Thu, 04 Oct 2007 19:55:56 -0400

This sounded so good -- we had to try it! It was very good! We really did enjoy it! mealsforyou.com. was where I found the original but tweaked to suit us. Didn't allow for cooling time. -- posted by Manami

Neoclassic Chocolate Mousse

Wed, 17 Oct 2007 23:48:59 -0400

Sinfully rich, a first-class dessert appropriate for special occasions. Especially impressive served in champagne flutes with a few fresh berries on top. This can also be used as a filling, spread or piped into another dessert recipe. From "Passover Desserts" by Penny W. Eisenberg. (Pareve) -- posted by Susiecat too

John Nott's Wine Chocolate

Tue, 30 Oct 2007 00:47:11 -0400

A recipe from Linda Collister's "Chocolate" This is the perfect libation for a cold early winter's night. John Nott, a pastry chef, created this drink in 1726. "It sounds odd but tastes delicious." -- posted by Manami

Bittersweet Chocolate Mousse

Tue, 06 Nov 2007 01:18:29 -0500

Food & Wine Magazine, October 2007 edition. Chef Dave Cruz, from Ad Hoc, makes this as a tribute to the "old-fashioned" chocolate pudding. Large curls of chocolate, made with a vegetable peeler, garnish the bittersweet mousse. It needs to be refrigerated for 3 hours. -- posted by Manami

This Season's Hottest Drink

Wed, 07 Nov 2007 01:43:56 -0500

I saw this in an ad for Nivea Cream. Have taken poetic license and added a few things. -- posted by Manami

Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles

Wed, 28 Nov 2007 16:53:52 -0500

Bake this cake ahead of time. Store at room temperature up to three days or place it in the freezer in a large zip-lock and store up to s month. Let thaw; then top with icing and sprinkles. Southern Living Magazine, 10/2007 edition. Cooling and standing time 2 hr. & 40 min. -- posted by Manami

Chocolate Bourbon Cake

Thu, 29 Nov 2007 19:40:52 -0500

My friend Judy celebrated Thanksgiving with a sumptuous meal and for dessert she served an array of different pastries and one of them was this Chocolate Bourbon Cake. A wonderful time was had by all and with time I will post some of the fantastic foods from that beautiful evening. She made two and three of everything so as to be able to feed a couple other families - it was lovely! -- posted by Manami

Quick and Delicious Goat Cheese Salad

Sat, 01 Dec 2007 15:02:55 -0500

I love this salad for many reasons! I make it in 2 minutes, it tastes fantastic and reminiscent of what you get in 5 star restaurants, and served with a grilled fish, is sublime! -- posted by AniSarit

Creamy Goat Cheese and Asparagus Orecchiette

Wed, 05 Dec 2007 02:29:31 -0500

An incredibly tasty pasta dish with a bit of a kick from Food & Wine. (I'd have this every week if I could!) -- posted by Glori-B

Fresh Herb-Coated Beef Tenderloin Steaks With Mushroom Gravy

Sat, 12 Jan 2008 02:13:27 -0500

A lean cut of beef and cornstarch-thickened gravy keep this dinner deliciously low-calorie. Bruce Aidells , Cooking Light, 03/05. -- posted by Manami

Balsamic Tofu or Chicken and Bright Veggie Pasta

Sun, 02 Mar 2008 21:23:09 -0500

This is a combination of my own pasta experiment and bits of flavors from a Racheal Ray recipe. It's easy, gives you plenty of veggies, and looks great with the colors of the olives, peppers, tomatoes, and spinach. I tend to eyeball things such as the amount of spinach, so if the size looks off adjust to your preference. FOR TOFU RECIPE: Press firm tofu for a while to drain excess water, then marinade. I cut mine into small bites and fry it in a pan with no added oil. If making this recipe for a vegetarian, please be sure to use vegetable stock and not substitute chicken! Enjoy. -- posted by rachelwashere

Cauliflower and Leek Risotto

Tue, 04 Mar 2008 23:14:28 -0500

This simple and elegant recipe is from chef Mark Kiffin (of Compound Restaurant, Santa Fe) and was published in Gourmet Magazine (Oct. 2003). He recommendes using Carnaroli rice which you can find at Italian markets, but Arborio will do. -- posted by blucoat

" Near-East" Rice Pilaf (Low Fat)

Mon, 24 Mar 2008 19:09:24 -0400

I love those boxed rice pilaf, but the price is killer. Why buy when making this at home is so much easier and so inexpensive? This recipe will use only a little oil, and more seasonings to make this very tasty. A quick and beautiful dish that's sure to impress. -- posted by AniSarit

Parisian Gnocchi (Chef Jacques Pépin)

Fri, 28 Mar 2008 17:50:49 -0400

These are Parisian-style gnocchi, very different than the traditional Italian potato version and actually easier to prepare. The dough is quickly boiled then baked with cheese, producing airy mouthfuls with a slight crust. To blend in the eggs, use a standing mixer with paddle attachment. Gnocchi dough can be refrigerated overnight before boiling and baking. Recipe is from Food & Wine Magazine. For a more savoury version, add chopped fresh herbs chervil, chives, parsley and tarragon... -- posted by blucoat

Baked Apples

Sun, 18 May 2008 02:58:29 -0400

This dessert is like homemade apple pie with 90% less effort. Served al amode with a side of vanilla ice cream, this dessert is both rich and easy. I found this recipe and am posting it for the world to see courtesy of: http://frumteacher.blogspot.com -- posted by KosherCook

Not Your Usual Lemon Meringue Pie

Mon, 09 Jun 2008 16:11:44 -0400

In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gands book Butter Sugar Flour Eggs (Clarkson Potter).Recipe by Gale Gand, from 50 Hall of Fame Best New Chefs: Hometown Heroes, July 2008 edition. F&W Magazine -- posted by Manami

Bananas in Brown-Sugar Sauce

Tue, 10 Jun 2008 01:56:36 -0400

OMG, this recipe had me drooling, it is so very good. We had it tonite in the kitchen - so that only the kitchen staff could eat (8+) we followed the directions so there was enough for only a taste! I think if you chose to you could add a decade4nt ice-cream such as butter-pecan ripple & follow through with nuts as well! (Just a thought!) WOW! It's bananas cooked in a delectable brown-sugar-rum sauce for a quick yet impressive dessert! Found this in an Eating Well Newsletter in the June 2008 edition. -- posted by Manami

Fluffy Apple Mousse

Thu, 19 Jun 2008 21:27:16 -0400

One blogger's apple crepe filling gone wrong and a wonderful discovery is made. An amazing alternative to the ubiquitous chocolate mousse! The recipe calls for 6 egg yolks but no egg whites. I hate freezing egg whites, they always get lost in my TARDIS of a freezer, so I make a Pavlova with the whites and use the mouse as a filling. Good, huh? Pardon me while I pat myself on the back for my ingenuity.... -- posted by Mirj

Divine Creamy Pea Soup

Mon, 23 Jun 2008 22:45:56 -0400

So simple, so green, so lovely, so multi-seasonal, just so..... so! I've had this warm in winter, cold in summer, and it's always been a hit. Just the other day we served this up cold in martini glasses, first we got the oohs and ahhs over the presentation, then came the oohs and ahhs over the taste. -- posted by Mirj

Strawberry Sablee Tart

Wed, 02 Jul 2008 03:24:23 -0400

Strawberry sablee tart is a Gordon Ramsay classic that has the crumbliest pastry ever, plus a few of his own modern touches. Pate Sable is made of more sugar & eggs than Pate Brisee and it has no water. He says "Instead of ceramic or metal baking beans, use uncooked rice. It is lighter, so it holds the pastry down without squashing it." There is a chilling time of 1 hour and cooling of 15 minutes. A melt in your mouth pastry! bbcgoodfood.com/recipes/4443/strawberry-sable-tart. -- posted by Manami

Strawberries With Mint Whipped Cream

Thu, 31 Jul 2008 00:26:45 -0400

These looked so beautiful that I wanted to save them, where else? I want to serve these later in summer when we have an appreciation day for all our nursing staff! Everyday Food, June 2008. -- posted by Manami

Baklava

Sun, 03 Aug 2008 19:35:21 -0400

This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup. -- posted by Sephardi Kitchen

Apple Pie 'a La Easy'

Thu, 28 Aug 2008 14:59:57 -0400

This "easy as pie" dessert is sweet, simple and spectacular. Stacked apples with vanilla ice cream and caramel sauce. This is so much fun! We used vanilla rum-raisin ice cream and Smuckers Butterscotch Caramel Sauce. The raisins should be soaked for only about 10 minutes. CuisineAtHome, Issue 71 - August/September 2008 -- posted by Manami

Warm Beet Juice Vinaigrette

Fri, 03 Oct 2008 18:55:41 -0400

From the cookbook, "A New Way to Cook by Sally Schneider". This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat noodles. The bright colour of the beets makes for a beautiful presentation. You can create a design on the plate and then place the food on top of that. -- posted by blucoat

Glazed Fruit

Thu, 13 Nov 2008 17:37:46 -0500

We have been making this for a long time now! It is from the ADA Cookbook. ;) Had a copy of it but gave it to a friend who was going abroad & never replaced it. ADA Bookstore (1-800-232-6733) -- posted by Manami

Easy Skillet Asian Rainbow Trout

Fri, 14 Nov 2008 18:03:01 -0500

I found this recipe online while looking for a fresh, healthy, and fast way to prepare fish. If you prefer, you can bake the fillets in tinfoil packets with some little sauce on each one in the oven at 425*F for about 12 minutes -- posted by blucoat

Harvest Mousse With Spiced Almond Tuiles

Tue, 25 Nov 2008 00:26:16 -0500

This fluffy mousse could just as easily made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for French vanilla ice cream or rum raisin - yummy! Saw this recipe and I knew I had to have it! We made the mousse for a trial run and it was awesome! By Barbara Lynch from Recipe of the Day: A Chef's First Thanksgiving - F&W Magazine, November 2006 Edition. Cooling times have not been included. -- posted by Manami

Tropical Daiquiri

Mon, 01 Dec 2008 19:29:44 -0500

For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. The instructor served this to us before he even began to show us how to cook anything, and it was the perfect start to the whole evening. -- posted by Mirj

Crispy Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Cranberry Cornucopia Sangria

Tue, 09 Dec 2008 23:06:32 -0500

Adapted from "Peterson's Holiday Helper," by Valerie Peterson (Clarkson Potter, 2008). This is a blend of all the favorite holiday flavors, not really a true sangria. You can use a sparkling cider or grape juice, or even a champagne if you'd like to. Cherries are an excellent addition to this drink as well. This is best left to sit for overnight to let the flavors blend well. -- posted by Jess4Freedom

Polenta Pie With Cheese and Tomato Sauce (Gourmet)

Sun, 14 Dec 2008 15:42:38 -0500

This is simple one-dish vegetarian meal is hearty without being heavy. It is a very flexible recipe and so easy to prepare. You can also throw in whatever sauteed vegetables you like (such as mushrooms, eggplant, shallots, or spinach). You can also add a blend of different cheeses. You must use a thick and chunky sauce or else it will be too watery. Recipe is based on one from Gourmet Magazine (June 2006). -- posted by blucoat

Smoked Salmon With Poached Eggs and Asparagus

Wed, 17 Dec 2008 01:27:19 -0500

A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation. -- posted by blucoat

Bittersweet Chocolate/ Hazelnut Tarts/Jack Daniel's Ice Cream

Wed, 17 Dec 2008 12:13:01 -0500

I love this time of year - it is a chance to try out many different recipes for all the many dinners that we have. This dessert is one of a few that we are going to serve - this one for an evening party for all the Heads' of Dept. With just a hint of whiskey ; ) in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.:) Bon Appetit Magazine, December 2008 from the Mustard's Grill in Napa Valley, CA. Cooling Times - about 7 1/4 hours. -- posted by Manami

Cherry Crisp - from Scratch!

Tue, 23 Dec 2008 00:17:50 -0500

There are many crisp recipes on the site, but I didn't find one quite like this one. There are no cans of cherry pie filling here. Yes, you too can make a cherry crisp from scratch, using real cherries! You could use this filling for many other things like ice cream topping, or Toast-tites on the campfire! Yummy! -- posted by Jess4Freedom

Parmesan Flan With Tomatoes & Basil (Cooking Light)

Wed, 07 Jan 2009 20:07:35 -0500

This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008). -- posted by blucoat

Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico)

Thu, 08 Jan 2009 01:06:30 -0500

This is the famous director's simple recipe for tomato-basil sauce. It was printed in the great cookbook, "Taste: One Palate's Journey Through the World's Greatest Dishes" by David Rosengarten. You can also top with some finely chopped fresh basil just before serving. -- posted by blucoat

Smoked Salmon Penne

Thu, 08 Jan 2009 01:40:52 -0500

This pasta dish is so easy to make because it makes its own sauce! The cream cheese melts to form an incredibly smooth and luxurious sauce that compliments that smoked salmon very well. This recipe is a favourite dinner party entree of Food Network celebrity Chef Michael Smith. -- posted by blucoat

Perfect French Omelet (Cook's Illustrated)

Tue, 13 Jan 2009 20:43:19 -0500

From this month's Cook's Illustrated Magazine (January 2009). Makes two omelets. Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you dont have skewers or chopsticks to stir the eggs in step 3, use the handle of a wooden spoon. Warm the plates in a 200-degree oven. -- posted by blucoat

Harry's Spiced Winter Chocolate Brownies -- Cook Yourself Thin

Wed, 14 Jan 2009 21:43:48 -0500

One of my favorite BBC cooking shows is Cook Yourself Thin. I'm constantly running to the kitchen to make something I've just seen on the show. One of my most favorite flavor combinations is chocolate and peppercorn, and this recipe has just the right amount for me. Don't let the pumpkin in the brownie recipe put you off, it lends a lovely, rich sweetness to the recipe and makes it heart-healthy and low calorie as well. -- posted by Mirj

Tuna Al Tarocco

Tue, 20 Jan 2009 18:15:22 -0500

This recipe is from a newspaper article that said it was from the restaurant in New York, NY called Babbo. The recipe is a southern Italian dish. -- posted by Celticevergreen

Fillet of Sole Ponte Vecchio Style

Thu, 22 Jan 2009 01:00:35 -0500

This recipe is from a restaurant in Florence, Italia. -- posted by Celticevergreen

Apple, Endive & Gorgonzola Salad

Wed, 28 Jan 2009 16:46:28 -0500

This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy! -- posted by blucoat

Lemon-Scented Broccoli Soufflé

Sun, 08 Feb 2009 10:03:01 -0500

A light and healthy side dish from "Cooking Light Magazine" (Dec. 2001). This could also be a vegetarian main dish for 2 or 3. Serve this soufflé straight from the oven. Plunge the serving spoon in the middle of the dish. It will fall, but the lovely, airy texture will remain. -- posted by blucoat

Risotto With Leeks, Shiitake Mushrooms, and Truffles

Mon, 09 Feb 2009 11:22:33 -0500

This delicious vegetarian risotto adapted from Chef Gabriel Rucke, of "Le Pigeon" in Portland, OR and was printed in "Bon Appétit Magzine" (Sept. 2007). I cut down the fat and it is still very rich. If you want to prepare the original recipe, increase whipping cream to 3/4 cup, butter with the mushrooms to 1/4 cup and butter with the rice to 4 tablespoons. Can be served as an appetizer or a main dish. -- posted by blucoat

Pizza With Eggs, Roasted Red Peppers, & Arugula

Mon, 09 Feb 2009 15:45:19 -0500

A delicious and inventive twist on pizza from "Bon Appétit Magazine" (January 2009). This combination of flavours really works! Start making the dough one day in advance; it needs to be refrigerated overnight (and can be made up to 2 days ahead of time). If you don't like runny eggs, add them to the pizza a little earlier. Also, be sure to crack the eggs into the onion rings so they stay contained. -- posted by blucoat

Chocolate Turtle Pecan Cookies

Wed, 11 Feb 2009 14:51:57 -0500

You won't miss the fat in these delicious cookies from "Healthy Homestyle Desserts: 150 Fabulous Treats with a Fraction of the Fat and Calories" by Evelyn Tribole, M.S., R.D. This is by no means diet food, just a lightened-up treat. Enjoy! -- posted by blucoat

Easy Chocolate Soufflé (Mark Bittman)

Mon, 16 Feb 2009 01:18:04 -0500

Another great recipe from Mark Bittman, printed in the New York Times (Feb. 11, 2009). This is chocolate soufflé for beginners. This recipe makes 2 individual soufflés or one larger soufflé. -- posted by blucoat

James Beard's Buttermilk Pancakes

Mon, 23 Feb 2009 11:22:04 -0500

A perfect classic recipe from "James Beard's American Cooking". -- posted by blucoat

Rum Old Fashioned

Mon, 23 Feb 2009 11:25:18 -0500

Delicious and tasty! Online, I can't believe this one is not posted! Considering I don't drink, rum "was" always my favorite drink in Cuba and Haiti as well as the States.The cherry was always my favorite thing.:) -- posted by Manami

Buttermilk Pancakes With Maple Syrup Apples

Tue, 24 Feb 2009 11:15:58 -0500

These delicious pancake recipe are thin, light, fluffy, and moist with a texture that is a cross between a crepe and a pancake. They are great with the apples or without. The recipe is from "Bon Appétit" (Oct. 2004). Don't overmix the batter (it's okay if there are lumps) to ensure that the pancakes will be airy. If you don't have buttermilk, add 1 T of vinegar to 1 cup (minus 1 T) of milk and let sit for 5 minutes. Enjoy! -- posted by blucoat

Pasta With Fava Beans & Pecorino Romano

Tue, 24 Feb 2009 11:49:45 -0500

This is simple to make and delicious recipe that really allows the ingredients to shine. It's from "Bon Appétit" (May 1998). It works well with both fava and lima beans. If using fresh fava beans, peel the beans first, then blanch them for 2 minutes in boiling water and plunge them into cold water until you finish the rest of the prep. -- posted by blucoat

Grilled Pineapple With Basil and Mint

Sun, 01 Mar 2009 18:16:43 -0500

My favorite thing thing to make on the grill is pineapple. Grilling fresh pineapple brings out the sweetness of it. This recipe really takes it up to another level in flavors. It is fancy enough for guest and easy enough to make anytime. I like it with spiced rum too. -- posted by Jess4Freedom

Cranberry Apple Tart

Sun, 01 Mar 2009 18:17:28 -0500

It's easy to love apple pie. Turning out the perfect crust? Not so easy. Which is why this apple and dried cranberry tart does away with the hard part without sacrificing the joy of baking. This recipe uses purchased pizza dough to create a thin crust that is topped with tart apple slices.For a nice finish, dust the tart with powdered sugar, or a blend of powdered sugar and cinnamon. If you'd prefer a more traditional crust, a prepared pie crust also could be used. But pizza crust lends a nice chew that works well with the tender apple slices. Be sure to let the dough come to room temperature before rolling it. The dried cranberries can be soaked in water or juice for 15 minutes before using. This isn't necessary, but it makes them plump and juicy. Be sure to drain them well before placing them on the tarts. -- posted by Jess4Freedom

Chocolate Semolina Pudding With Raspberry Puree

Mon, 02 Mar 2009 00:49:34 -0500

This recipe is from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating with More Than 75 Recipes". "Somewhere between a cake and pudding, this lovely dessert is served warm, with a simple raspberry puree that balances its richness. Other fruits that work well here include stone fruits, but (except for cherries) they have to be peeled first. Figure on about a pound of fruit for just over a cup of puree." -- posted by blucoat

Kouign Amann (Breton Caramelized Cake)

Mon, 02 Mar 2009 17:46:34 -0500

Kouign Amann is a ''galette'' (crêpe cake), made with multiple layers of alternating brioche dough, butter, and sugar, baked until the sugar caramelizes. This recipe is from acclaimed pastry chef, David Lebovitz. I haven't tried it yet, but it looks amazing. He gives the following tips: (1)Use the best salted butter you can find. If it's unlikely for you to get Breton salted butter, use whichever good salted butter you can find and flick few grains of coarse crunchy salt before folding the dough in layers and across the top before baking. It's a pretty good approximation of the real thing. (2)This is a very sticky dough since it's rich with butter and sugar. You should have a metal pastry 'bench' scraper or a metal spatula handy to help with turning, as well as to keep the dough from sticking to the counter top. (3)Work fast. Letting the dough sit on the counter and warm up is not a good idea. Roll quickly. (4)Although I recommend waiting about 1 hour between rolling out the pastry layers, you can wait several hours (or overnight) for example, if you don't want to stick around. (For more info, including step-by-step photos of the directions, visit his site: http://www.davidlebovitz.com/archives/2005/08/long_live_the_k.html) -- posted by blucoat

Skillet-Sizzled Buttermilk Cornbread

Mon, 20 Apr 2009 01:08:20 -0400

An outstanding cornbread recipe from the cookbook, "Passionate Vegetarian", by Crescent Dragonwagon. She and her husband served this at their award-winning inn, The Dairy Hollow House, and it was their most requested recipe. Make sure your oven is accurate. It really needs to be up to temperature for perfect results. -- posted by blucoat

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Cherry Dumplings in Brandied Butter

Wed, 29 Apr 2009 11:53:16 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), Jan 19, 2006. The chef was Sean Burns, executive chef (days), from Davio's in Philadelphia. This was served as dessert and is remarkably easy to make. It uses dumpling wrappers to speed up the prep and effectively makes a crepe or blintz type of dessert. The dumplings can be boiled or steamed -- I prefer steaming because there is less chance of the dumplings coming apart and making a mess in the pan. I've included directions for both methods below. -- posted by Gandalf The White

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

Mon, 04 May 2009 11:51:29 -0400

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish. -- posted by blucoat

Smoked Salmon Timbales ( No Cook)

Thu, 14 May 2009 01:28:22 -0400

Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party. -- posted by Wild Thyme Flour

Bistro Potatoes Sauteed With Garlic & Walnut Oil

Thu, 14 May 2009 16:02:08 -0400

This is a simple yet impressive recipe from Patricia Wellss fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil. -- posted by blucoat

Candle 79's Seitan Piccata

Mon, 18 May 2009 14:05:35 -0400

This is the signature dish at Manhattans famed vegetarian restaurant Candle 79. It is bright & fresh and perfect for spring! Recipe was printed in "Vegetarian Times" when it won in their 2008 Restaurant Poll for the most requested recipe. The original recipe calls for the higher amounts of oil & margarine, but I found that a bit much and halved the amounts. If you cant find (or make) seitan cutlets, use strips instead and serve over rice for a pretty presentation. -- posted by blucoat

Suzanne Goin's Braised Leeks

Wed, 20 May 2009 15:23:42 -0400

This delicious recipe is from Suzanne Goins remarkable cookbook, "Sunday Suppers at Lucques". You can top this with a poached egg and a drizzle of mustard vinaigrette for a simple meal or serve as a side dish to poultry. Leftovers are excellent cold & also reheat very well. -- posted by blucoat

White and Dark Chocolate Spiral Cheesecake

Mon, 01 Jun 2009 00:15:52 -0400

This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version -- posted by Mirj

Pea & Parmesan Wonton Ravioli

Sat, 06 Jun 2009 02:54:38 -0400

An incredibly easy and elegant starter or main dish with a bright springtime flavour and colour. I adapted the recipe from Gourmet Magazine (May 2009). You can make the recipe as is add a squeeze of lemon, substitute olive oil the butter, or some thinned out pesto. Serves 8 as a starter and 4 as a main dish. -- posted by blucoat

Nigella's Za'atar Chicken

Tue, 23 Jun 2009 16:24:32 -0400

This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad. -- posted by blucoat

Braised Lentils, Seared Salmon, Natural Pan Jus

Fri, 26 Jun 2009 12:21:26 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), Jan 19, 2006. The chef was Sean Burns, executive chef (days) from Davio's in Philadelphia. The combination of sweetness of the lentils, slight bitterness of the frisee, and moistness and warmth of the salmon provide a variety of tastes and textures. It's a quick and simple, one pan, stovetop braised meal; yet it's elegant enough for company. To make this a kosher dish, use a vegetable broth instead of the red wine veal broth and use kosher red wine. Because of the butter, this will be dairy -- substituting margarine will make the dish parve, but the loss of flavor is significant. If you do substitute a parve margarine, you can use a meat broth and make this a fleishike (meat) dish. -- posted by Gandalf The White

Jim Laheys No-Knead Pizza Margherita

Fri, 24 Jul 2009 13:27:06 -0400

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before. -- posted by blucoat

Buttermilk & Brown Butter Waffles

Tue, 01 Sep 2009 16:50:36 -0400

This waffle recipe gets a deep and delicious flavour from first browning the butter. The recipe is from chow.com. I think it might work for pancakes too. TIP: To make these even fluffier, separate the yolks and whites. Put the yolks in as normal. When all other ingredients are combined, beat the whites until fluffy and fold into the batter. -- posted by blucoat

Cream of Tomato Soup in Puff Pastry

Mon, 14 Sep 2009 13:49:27 -0400

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup. -- posted by blucoat

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat