July 22, 2006

Recipe News: Cajun Shrimp

"Many cooks and gourmet food lovers use shrimp to prepare numerous healthy food recipes. Most of them are great, but Cajun Shrimp recipe really stands out as a wonderful seafood recipe with a Cajun taste and cuisine."

Includes recipe for:

  • Cajun Shrimp

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

July 20, 2006

Recipe News: A little fudging improves this recipe

"We all need at least one dead-simple dessert recipe in our repertoire, one that turns out perfectly every time and sends guests into raptures at first bite. If chocolate is involved, all the better.

The San Jose Mercury News Food and Wine staff's new favorite is fudge pie. It's a golden oldie from the '50s that I ran across in TV newswoman Linda Ellerbee's engaging memoir with recipes, Take Big Bites, on a long flight from New York. I knew I had to try it as soon as I got back into my kitchen.

Essentially a dark, moist brownie, this crustless pie was a staple of Ellerbee's Houston childhood. Unlike many recipes from that era, it doesn't call for processed ingredients in its quest for simplicity. Chocolate, butter, sugar, eggs -- what's not to like?

This recipe is so easy, the kids could make it with minimal supervision. Melt the butter and chocolate together in the microwave, stir in the rest of the ingredients, pour it all into the pie pan and pop it into the oven.

The first pie I made and brought into the office disappeared in no time. It was good, but I felt it could be better.

I had followed the recipe to the letter, including mixing all the ingredients together in the Pyrex pie pan in which it was cooked, and the top crust bubbled strangely in spots, perhaps because the butter hadn't been mixed in well enough. In addition, the edges were almost black and a bit too crusty after 25 minutes in a 400-degree oven."

Includes recipe for:


Full article here.

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Recipe News: Recipes kick up the flavor of corn

Includes recipes for:

  • Elote a la Parrilla

  • Brown-Butter Corn with Basil

  • Corn and zucchini

Full article here.

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Recipe News: No-fuss recipes to get started in preserving

"For those who want the full, fresh flavour of homemade preserves but are short on time, Judi Kingry and Lauren Devine offer some quick jam recipes in Bernardin Complete Book of Home Preserving. These blueberry and peach jams are made with liquid pectin, a gelling agent available at most grocery stores. It is added to the fruit in the pot, which means the jam requires less boiling time than other methods." Includes recipes for:
Full article here.
Jennifer at Permalink | Comments (0) | social bookmarking

July 17, 2006

Recipe News: A Monster of a Cookie

"A dash of mystery and a smidge of longing -- this is how my love affair with the Chocolate Espresso Chew began. We first met at Firehook Bakery 10 years ago. It was instant lust. The cookie's crackly exterior hid an intensely fudgy inside. Was the confection's contrast of textures -- somewhere between a meringue and a brownie -- the secret to its magic? Or was it the espresso's jolt or the chocolate's intensity? Whatever the reason for its appeal, I found myself craving it, making excuses to be near the bakery at snack time which (let's be honest) was any time between 10 in the morning and 5 in the afternoon.

The secret tryst lasted for years, though I recently 'fessed up to Kate Jansen, the genius behind the chew. About a year ago, she helped open Willow restaurant in Arlington, taking her recipe for the Chocolate Espresso Chew with her. Unlike Firehook, which still serves up the enormous six-inch cookie ($1.45), she morphed it into a half-size version more suited to Willow's elegant surroundings (think dark wood accents and deep red walls)."

Includes recipe for:

  • Chocolate Expresso Chew

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Seasonal breakfast recipes a family treat

"The meatball recipes kept rolling in, and some of you asked about the ones with the blue cheese in them, so clearly we have to "do" meatballs again, and now I have a pile of fig bars to work on, too. So while I am dubbing around with that stuff, I thought I would tell you about a couple of other things I make this time of year that you might enjoy, too.

When there is basil and spinach to pick, we fix eggs two different ways at our house as a real seasonal treat. One is eggs with basil. Years ago, I first ate this at a little caf? where I think they were named something like "Italian Eggs." The other is eggs with spinach which I suppose we can call "Eggs Florentine," because if it has spinach in it, it is named Florentine, right?

The eggs and basil recipe comes from our urge to pinch back basil so it won't bloom right way. You don't need much basil for this, so just go along and take out the top two or three little leaves to use. And you need garlic. I know some people probably wouldn't like the idea of starting out the day with garlic on their breath so for them this might be better for brunch or a quick supper. But if all you breathe on is a computer keyboard or table saw all day, go for it.

Eggs Florentine helps us get on top of the spinach situation when the stuff threatens to bolt (like it did this week). Spinach really melts down when you cook it; a huge pile becomes a pathetic little wad in no time. If you wanted to make Eggs Unflorentine, you could use chard, broccoli rabe, slightly overgrown mesclun, or tender young kale. Dill is good in this dish, so is basil or tarragon.

As you will see in the recipe below, the only other thing to think about very much is the time the eggs are under the broiler - just watch them so they don't get hard and dry. The recipes are for one person, though usually I only want one egg for myself. It is easily multiplied for more people."

Includes recipes for:

  • Italian Eggs

  • Eggs Florentine

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

July 15, 2006

Recipe News: Get your mojo on with this recipe

"Barbecue season is in full swing and while you await my perfected rib recipe (in the works - but I promise it's on the way!), I shall share with you a sauce full of citrusy life that is able to jazz up any type of meat such as a thick, juicy cut of pan-seared pork.
My family and I enjoyed this sauce with the pork to celebrate the final World Cup game - congrats to Italy by the way!
A little background: limes grow in tropical climates (i.e. Mexico, California, Florida, and the Caribbean). There are two main varieties of this zesty fruit: the Persian lime and the Key lime. Compared to the Persian variety, the Key lime is smaller and rounder in size, and more yellow in colour.
Peak seasons for limes are May through August, so stock up while they are readily available and at affordable prices."

Includes recipe for:

  • Mojo Sauce

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

July 14, 2006

Recipe News: Recipes from Italy

Includes recipes for:






  • RAVIOLI DI RICOTTA E PINICAI (Ravioli with ricotta and spinach)

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

Recipe News: Take your pick of recipes that use fresh veggies

"My friends who have home gardens have been more than generous this summer. I've put up several containers of maque choux, 10 pints of bread and butter pickles and two tomato casseroles, but my countertops are still piled with fresh vegetables.

I certainly am not complaining. There really isn't anything better, as far as I'm concerned, than anything made with local produce, but I was running out of ideas as to what to do with them. Then my neighbor dropped in with yet more eggplant from his garden.

He explained that he had made a rice and eggplant dressing the night before and was going to make a batch of caponata to have on hand for the weekend when several of his children and their spouses were coming."

Includes recipes for:

  • Caponata

  • Ratatouille

  • Summer succotash

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

July 12, 2006

Recipe News: Flank Steak Recipe Is Hot Off the Grill

"I promised myself that I would try some new grilling techniques this summer so I could share the results with you. I’ve been experimenting and some of my efforts have been better than others.
My main discovery is that timing grilled meats — other than steaks and burgers — is not always exact or predictable. This is especially true if you are cooking indirectly. If inviting guests to sample your grilled efforts, plan to serve appetizers or have a period of social time so that if the stuff isn’t done when you planned, you have other food and/or beverages to keep guests occupied.

The next item on the discovery list is that you should be sure to have an instant read thermometer to check the meat for doneness since you can’t always tell by looking when meat is ready. Handle the thermometer with care. I melted the plastic cover on one of mine! Plan to let the meat rest for 10 minutes, covered with foil on a platter, after it comes off the grill. The meat will then be more evenly moist and easier to carve.

First I tried grilling on a cedar plank. I bought a pair of cedar wood planks designed for grill/smoking at Giant. They are 5-and-1/2-by-14- and-1/2-inches. You soak the boards in water for at least an hour. I prepared two pork tenderloins by marinating them in bottled ginger sesame marinade for two hours. You preheat the grill to about 400 degrees — or about 20 to 25 minutes — then you open the lid and place the soaked plank on the grill rack and close the lid for about 3 minutes. Open the lid and turn the plank with tongs, close the lid for another 3 minutes or until a light smoke develops. The plank will be charring. Open the lid and place the two drained tenderloins on the smoking plank and close the lid. The directions said to grill for 15 to 20 minutes or until the meat thermometer reads 145 degrees."

Includes recipes for:



Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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