Sashimi. Should have taken a picture of it.
Halbut carpaccio with shiso.
Tuesday, February 15, 2011
Monday, February 7, 2011
elke wood's lemon squares
elke wood's lemon squares
1 3/4 cups sifted all purpose flour (Only put 1 1/2 in the crust)
1/3 cup sifted confectioners sugar
1/4 t. salt
1 1/2 sticks chilled unsalted butter
1 T plus 1 t. lemon zest (put some in the crust, the other in the curd)
1/3 cup almonds, toasted and chopped
2 cup granulated sugar
4 lg eggs- beaten
1/2 cup fresh lemon juice
1/2 t. baking powder
1. preheat oven to 350 F. sift 1 1/2 cups flour, confectioners' sugar, and salt. cut into the butter 1 t. zest, an the almonds until the mixture clings- helps to use hands!
2. press into lightly buttered 9 x 13 dish- bake until just firm and lightly golden, about 20 min. let cool slightly.
3. in a large bowl stir together granulated sugar, eggs, lemon juice, baking powder, and remaining 1/4 cup flour and T zest. pour into prepared crust.
4. bake until filling is set and lightly browned, 25-30 min. cool on wire rack. as said by one of my friends, 'these are the best lemon bars i've ever had...'
1 3/4 cups sifted all purpose flour (Only put 1 1/2 in the crust)
1/3 cup sifted confectioners sugar
1/4 t. salt
1 1/2 sticks chilled unsalted butter
1 T plus 1 t. lemon zest (put some in the crust, the other in the curd)
1/3 cup almonds, toasted and chopped
2 cup granulated sugar
4 lg eggs- beaten
1/2 cup fresh lemon juice
1/2 t. baking powder
1. preheat oven to 350 F. sift 1 1/2 cups flour, confectioners' sugar, and salt. cut into the butter 1 t. zest, an the almonds until the mixture clings- helps to use hands!
2. press into lightly buttered 9 x 13 dish- bake until just firm and lightly golden, about 20 min. let cool slightly.
3. in a large bowl stir together granulated sugar, eggs, lemon juice, baking powder, and remaining 1/4 cup flour and T zest. pour into prepared crust.
4. bake until filling is set and lightly browned, 25-30 min. cool on wire rack. as said by one of my friends, 'these are the best lemon bars i've ever had...'
Friday, February 4, 2011
Savory Shortbread
Savory Shortbread
6 Ratings (See All)
3 Comments
For an extra indulgent hors d'oeuvre, top this shortbread with smoked salmon and caviar, and serve with glasses of champagne.
Ingredients
Makes about 12 dozen
2 1/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) salted butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
1/2 cup milk
1 tablespoon Worcestershire sauce
Directions
1.To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
2.Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
3.Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
4.Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
5.Heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
6.Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
7.Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.
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Read more at Marthastewart.com: Savory Shortbread - Martha Stewart Recipes
6 Ratings (See All)
3 Comments
For an extra indulgent hors d'oeuvre, top this shortbread with smoked salmon and caviar, and serve with glasses of champagne.
Ingredients
Makes about 12 dozen
2 1/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) salted butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
1/2 cup milk
1 tablespoon Worcestershire sauce
Directions
1.To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
2.Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
3.Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
4.Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
5.Heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
6.Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
7.Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.
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Read more at Marthastewart.com: Savory Shortbread - Martha Stewart Recipes
Ingredients
Makes 3 dozen
1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)
Directions
1.Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
2.Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
3.Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes.
4.Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.
.Helpful Hint
The thumbprints can be partially prepared ahead and then frozen. Form and bake thumbprints as directed in steps 1 to 3. Transfer to wire racks to cool before inserting cheese cubes; place on clean baking sheets, and freeze until firm, about one hour, before freezing in airtight containers, up to six weeks. To serve, remove from freezer and bake (without thawing) in a 425-degree oven for about 15 minutes.
Read more at Marthastewart.com: Ham and Gruyere Thumbprints - Martha Stewart Recipes
Makes 3 dozen
1/2 cup (1 stick) unsalted butter, cut into large pieces
1/2 teaspoon coarse salt
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)
Directions
1.Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
2.Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
3.Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes.
4.Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.
.Helpful Hint
The thumbprints can be partially prepared ahead and then frozen. Form and bake thumbprints as directed in steps 1 to 3. Transfer to wire racks to cool before inserting cheese cubes; place on clean baking sheets, and freeze until firm, about one hour, before freezing in airtight containers, up to six weeks. To serve, remove from freezer and bake (without thawing) in a 425-degree oven for about 15 minutes.
Read more at Marthastewart.com: Ham and Gruyere Thumbprints - Martha Stewart Recipes
Polenta Quick Bread with Lemon and Thyme
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Makes one 9-by 5-inch loaf
•3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
•1/3 cup all-purpose flour, plus more for pan
•3/4 cup sugar
•1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
•3 large eggs
•1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish
•1 cup fine yellow cornmeal, (preferably stone-ground)
•1 teaspoon baking powder
•3/4 teaspoon coarse salt
•1/4 cup pine nuts, toasted, half coarsely chopped and half whole
Directions
1.Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
2.Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
3.Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme. Bread can be stored in an airtight container at room temperature up to 2 days.
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Makes one 9-by 5-inch loaf
•3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
•1/3 cup all-purpose flour, plus more for pan
•3/4 cup sugar
•1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
•3 large eggs
•1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish
•1 cup fine yellow cornmeal, (preferably stone-ground)
•1 teaspoon baking powder
•3/4 teaspoon coarse salt
•1/4 cup pine nuts, toasted, half coarsely chopped and half whole
Directions
1.Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
2.Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
3.Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme. Bread can be stored in an airtight container at room temperature up to 2 days.
Mini Frittatas
When making hors d'oeuvres for a crowd, try these little frittatas or your own favorite recipes for cornbread, quiche, or sweet or savory muffins. Chop fillings extra fine, and bake for a third as long as you normally would-eight to ten minutes for most recipes.
Makes 48
1 medium zucchini
4 to 6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or fontina cheese
Vegetable-oil cooking spray
Directions
1.Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
2.Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
3.Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.
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Read more at Marthastewart.com: Mini Frittatas - Martha Stewart Recipes
When making hors d'oeuvres for a crowd, try these little frittatas or your own favorite recipes for cornbread, quiche, or sweet or savory muffins. Chop fillings extra fine, and bake for a third as long as you normally would-eight to ten minutes for most recipes.
Makes 48
1 medium zucchini
4 to 6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or fontina cheese
Vegetable-oil cooking spray
Directions
1.Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
2.Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
3.Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.
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Read more at Marthastewart.com: Mini Frittatas - Martha Stewart Recipes
Pine Nut Chicken Salad
Pine Nut Chicken Salad
Recipe by David Chang
In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chives. He immediately thought it would be a good substitute for mayonnaise. It's delicious in this chicken salad and would also be good in shrimp salad, lobster salad and egg salad, or used as a sandwich spread.
Pairing Suggestion Pinot Gris from Oregon can seem sweet, thanks to an nice intensity of ripe apple and pear flavors, but many of these wines are, in fact, dry. Try one with this crunchy, slightly sweet salad.
Ingredients
1/2 pound pine nuts
3/4 cup apricot nectar or juice or apple juice
3 tablespoons chopped chives
2 inner celery ribs, finely diced
One 3-pound rotisserie chicken—skin and bones discarded, meat shredded (about 4 cups)
Salt
1 tablespoon sesame seeds, preferably black
Directions
In a blender, combine the pine nuts and apricot nectar and puree until smooth. Add 2 tablespoons of the chives and pulse just to incorporate. Transfer the sauce to a bowl and stir in the celery and chicken. Season with salt. Garnish with the sesame seeds and the remaining 1 tablespoon of chives and serve.
Serve With
Spicy kimchi or pickled vegetables.
Recipe by David Chang
In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chives. He immediately thought it would be a good substitute for mayonnaise. It's delicious in this chicken salad and would also be good in shrimp salad, lobster salad and egg salad, or used as a sandwich spread.
Pairing Suggestion Pinot Gris from Oregon can seem sweet, thanks to an nice intensity of ripe apple and pear flavors, but many of these wines are, in fact, dry. Try one with this crunchy, slightly sweet salad.
Ingredients
1/2 pound pine nuts
3/4 cup apricot nectar or juice or apple juice
3 tablespoons chopped chives
2 inner celery ribs, finely diced
One 3-pound rotisserie chicken—skin and bones discarded, meat shredded (about 4 cups)
Salt
1 tablespoon sesame seeds, preferably black
Directions
In a blender, combine the pine nuts and apricot nectar and puree until smooth. Add 2 tablespoons of the chives and pulse just to incorporate. Transfer the sauce to a bowl and stir in the celery and chicken. Season with salt. Garnish with the sesame seeds and the remaining 1 tablespoon of chives and serve.
Serve With
Spicy kimchi or pickled vegetables.
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