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Archive for November, 2008
Camembert Crisp With Pear Confit
Posted in the houston chronicle from the grange restaurant.
Preheat oven to 375 degrees.
Dip cheese in flour, then in eggs, then in pecans.
Heat butter in ovenproof skillet and brown cheese on both sides.
Place skillet in oven until cheese turns soft, about 5 minutes.
Remove cheese from skillet and serve with pear confit, salad and very lightly grilled bread.
Dress greens with a balsamic vinaigrette 1 part balsamic, 2 parts pure olive oil, 1 chopped shallot & 1 tsp brown mustard whisked together.
Pear confit: heat butter in skillet until foamy; add pears & cook until brown.
Add sugar & let caramelize 1 minute.
Add cumin, cloves and cranberries.
Add vinegar.
Deglaze pan by stirring up browned bits from the bottom.
Remove from heat.
Serve with camembert crisp.
Jan 15, 98.
Caltex Chili Powder
Sift all the ingredients together and store in a tightly sealed jar.
Posted by chef on November 30th, 2008 under chili, powder | Comment now »Calzone With Four Cheeses, Eggplant And Basil
Eggplant mixture: combine oil and garlic in small bowl.
Let stand 30 minutes.
Place eggplant in colander.
Sprinkle with salt and let stand 30 minutes.
Drain eggplant and pat dry.
Heat half of garlic-oil mixture in heavy large skillet over medium heat.
Add eggplant and saute until tender, about 8 minutes.
Increase heat to high.
Add vinegar and cook until almost no liquid remains in skillet, about 1 minute.
Season to taste with pepper.
Transfer to large bowl.
Heat 1 teaspoon garlic-oil mixture in heavy small skillet over medium heat.
Add pine nuts and saute until golden, about 2 minutes.
Add to eggplant.
Can be prepared 1 day ahead.
Cover and refrigerate remaining garlic-oil mixture and eggplant mixture separately.
Bring to room temperature before using.
Dough: place 1/4 cup warm water in bowl of heavy-duty mixer; sprinkle yeast over and stir to dissolve.
Let stand 10 minutes.
Add remaining 3/4 cup water, oil, salt and then 3 cups flour; stir to combine.
Attach dough hook to mixer and beat until dough pulls away from sides of bowl, about 2 minutes.
Turn out dough onto lightly floured surface and knead until smooth and elastic, adding more flour if sticky, about 10 minutes.
Lightly oil large bowl.
Add dough, turning to coat.
Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour.
While dough rises, begin preparation for assembly and baking.
Assembly and baking: position rack in lowest third of oven.
Place baking stone*, baking tiles * or heavy large rimless baking sheet on rack in oven.
Preheat oven to 450 degrees for 30 minutes.
Mix cheeses together in bowl.
Punch dough down.
Divide into 4 pieces.
Roll out 1 dough piece on lightly floured surface to 8-inch round.
Brush dough with some of garlic-oil mixture, leaving 1-inch border.
Spread 1/4 of cheese mixture over half of dough, leaving 1-inch border.
Cover cheese with 1/4 of eggplant mixture, 1/4 of bell pepper and 1/4 of sliced basil leaves.
Brush edges of dough with water.
Fold dough in half, covering filling but allowing bottom edge with remaining dough, garlic-oil mixture, cheese mixture, eggplant mixture, bell pepper and sliced basil leaves, forming total of 4 calzones.
Cover calzones and let stand 15 minutes.
Using large metal spatula, transfer calzones to stone or preheated baking sheet in oven.
Bake until golden brown and crisp, about 12 minutes.
Transfer calzones to platter.
Garnish with basil sprigs and serve.
California Flan
Place sugar in skillet and cook, stirring, over moderate heat until melted and golden brown.
Pour into 1-quart casserole and swirl to coat sides and bottom evenly with caramel.
Beat eggs.
Add milk and beat until blended.
Beat in water and vanilla.
Turn into prepared baking dish and place in pan containing 1 inch hot water.
Bake at 325f 1 hour 40 minutes, or until knife inserted in center comes out clean.
Cool completely, then turn out on serving plate.
California Style Nachos
On large baking sheet, arrange tortilla chips evenly and place chicken meat over top.
Heat in oven until warm.
Meanwhile, melt cheese in microwave until creamy and pourable if it stays too thick, add milk to thin.
Add jalapenos and pepper and mix well.
Pour over chips and chicken.
Top with spinach, artichoke hearts, sprouts, olives and tomatoes, in that order.
Serve with sour cream.
Contributor: “healthy, wealthy & wise” dec 97.
Campbell Soup - Chili Dogs
In frying pan, brown wieners in butter.
Add soup and water, heat, stir occasionally.
Place wieners in rolls; spoon chili over.
Top with onions; garnish with shredded mild processed cheese, sliced stuffed olives, chopped.
Camembert And Walnut Pate
Blend camembert in processor until smooth.
Gradually add cream cheese, processing until smooth after each addition.
Add lime juice; process until smooth.
Transfer mixture to bowl.
Mix in 2 tablespooons nuts.
Season with salt and pepper.
Spoon pate into 2-cup bowl.
Sprinkle with additional nuts.
Can be made 1 day ahead.
Cover; chill.
Bring to room temperature before serving.
If the camembert is very strong, increase the amount of cream cheese to taste.
Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips.
California Pot Roast For Diabetics
Dredge meat well in flour, salt, and pepper.
Brown in oil in skillet; add remaining ingredients.
Cover.
Simmer about 4 hours over low heat.
Food exchange per serving: 2 meat exchanges.
Calories-Quick Blackberry Tarts
Make your favorite pick crust recipe.
Add tablespoon sugar 1 egg.
Form ball of dough 1 inch diameter.
Press ball of dough into mini muffin tins.
Open can of comstock or thank you brand blackberry or your favorite pie filling.
Place one or two berries per tart.
Bake 375 degrees - 22 minutes Cool 5 minutes invert pan and quickly turn over tarts.
Allow to completely cool before covering.
Absolutely yummy little bites!!!!!!!!
Calzone Recipes
I saw that you were interested in the calzone recipes in bhg nov.
Issue, so here goes: for calzones, unroll pizza dough.
Roll or stretch dough into a 15×10″ rectangle.
Cut into 6 5″ squares.
Divide desired filling among squares.
Brush edges with water.
Lift one corner and stretch dough over to the opposite corner.
Press edges of dough well withfork to seal.
Arrange on a greased baking sheet.
Prick tops with a fork.
Combine egg and 1t water.
Brush onto calzones.
Sprinkle withparmesan, if desired.
Bake 425 for 8-10 mins.
Let stand 5 mins.
Before serving.
Sausage-mushroom filling: in a skillet cook 12oz bulk pork sausage or italian sausage until brown.
Drain.
Stir in 1/2c pizza sauce, one 4oz pack Shredded mozzarella cheese 1c, and 1 2-oz can mushroom stems and pieces, drained.
Ham-spinach filling: cook 1 10oz pack frozen chopd spinach according to pack dirs; drain well.
In a bowl combine spinach, 1c finely chopped fully cooked ham 5oz, 1c shredded swiss cheese 4oz, and 2t thinly sliced green onion.
From: ingrid warmbir jtjv38b.
Callaloo Stew
From “moosewood restaurant low-fat favorites cookbook”.
Total time: 40 minutes.
In soup pot, saute onions for a minute or 2 then then add garlic and continue sauteeing for another 2 or 3 minutes, until softened.
Add ginger, turmeric, coriander, thyme, and allspice and saute another minute, stirring to prevent spices from sticking and scorching.
Stir in water or stock and add sweet potatoes or squash.
Bring to a boil and simmer 5 minutes then if you are using callaloo or kale but not spinach , stir it in.
Add okra and simmer another 5 minutes.
Stire in tomatoes, lime juice, salt and spinach, if you are using it.
Cooke for another 3 or 4 minutes until all vegetables are tender.
Add more salt or lime juice to taste.
California Fig-Apple Compote
Bring sugar and water to a boil.
Add lemon rind and spices.
Core apples and place in baking dish or skillet.
Place figs around and between apples.
Pour spiced syrup over all and cover.
Bake or simmer gently, basting occasionally, until apples are tender and syrup thickened.
Then serve each apple topped with a plump juicy fig, to 6 lucky people.
Reprinted with the permission of the california fig advisory board.
California Style Huevos Rancheros
Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch.
In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent.
Add tomato juice, garlic, chiles, herbs, and salt.
Reduce heat to simmer for about 10 minutes.
Sauce can be made a day or hours ahead of time and left at this point.
Preheat oven to 350 degrees fahrenheit warm the tortillas by wrapping in foil and placing on the 4 serving plates mexican pottery if possible in the warm oven.
At the same time, warm the extra tortillas you are serving as bread.
Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added.
First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion.
As you stir, slide the egg from the cup into the water.
Cover the pan when all eggs have been added.
To assemble the dish, place a tortilla on a plate.
Top with a circle of avocado slices, then arrange a drained poached egg or 2 eggs on top, spoon sauce over, and sprinkle with cheese.
Place in the oven until cheese melts.
Add the lettuce garnish after the cheese has melted.
Variation: instead of the tortillas, rinse large “cupped” iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves.
Cambogee Beef
Cut beef into thin slices and thread onto skewers.
Mash or blend the jalapeno, lemon grass, lime leaves, garlic and galangal together.
Combine the mixture with the remaining marinade ingredients.
Place in a saucepan, and bring to a boil for 1 minute.
Remove from the heat and let cool.
Taste for sweetness; it should be present but not dominant.
Marinate the beef in the refrigerator for at least one hour.
Grill the skewers over hot coals, keeping the beef at least four inches from the heat least the sugar burn, until desired doneness.
Serving suggestion: before cooking, stick a chunk of fresh pineapple on the end of each skewer.
Serve with green mango salad and steamed rice.
Notes: use a mortar and pestle to combine the ingredients or if you lack one, use a blender.
Chile-heads archives.
Calzone Dough
Processor method: place flour, yeast, and salt in work bowl of food processor fitted with steel knife; process to combine.
With machine running, pour warm water and oil slowly through feed tube until dough forms a ball.
Process 1 minute.
Let dough rest 15 minutes in covered work bowl.
Shape as directed in calzone recipe.
Hand method: in medium bowl, combine dry ingredients.
Stir in water and oil until dough forms.
Knead on lightly floured surface for 5 minutes or until dough is smooth and elastic.
Place in lightly greased bowl.
Cover and let rest for 15 minutes.
Shape as directed in calzone recipe.
Cook as directed from frozen state for 25 to 30 minutes.
California Pot Roast
Rub the roast with salt, pepper and ginger and brown on all sides in butter and oil in skillet.
Combine meat with remaining ingredients, except zucchini, mushrooms and olives, and place in crock pot.
Cover and cook on low 8 to 10 hours.
Add zucchini, mushrooms and olives, cover and cook on high 20 minutes.
Serve with french bread.
California Black Bean Salad
Combine all ingredients a place in refrigerator for 30 minutes.
Posted by chef on November 30th, 2008 under bean, black, california, salad | Comment now »California Poached Persimmons
Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges.
In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mixture, covered, for 15 minutes, or until the persimmons are tender.
Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about 1/2 cup, and pour it over cream, rice pudding, or bread pudding.
Callaloo Soup
Combine all but the last three ingredients in a pot with 2 quarts of boiling water.
Simmer for 1 1/2 hours.
Meanwhile, simmer the yam in lightly salted water until just tender.
Drain the water & reserve the vegetables.
Allow the soup to cool slightly.
Strain the stock & set aside.
Puree the cooked solids & return to the pot.
Add enough of the reserved stock to form a syrupy consistency.
In a small pan, reduce the remaining stock until thickened & add it to the soup.
Add the salt, pepper & sctoch bonnet.
Simmer for 1 hour.
5 minutes before serving, add the diced yams.
Heat through & serve.
Variations: replace the dasheen with 1 bunch of spinach.
Replace the yams with either malanga or dasheen root.
Cook in the same way.
Virginie & george ebart, “down-island caribbean cookery”.
Cambodian Lemon Grass Soup
Place 4 cups of water in a pot.
Add garlic, rice, fish sauce, pepper, galangal, and heat to boiling.
While heating, bruise the lemon grass stalks with the back of a cleaver and tie into knot.
Drop lemon grass into stock potwhile it is heating.
Dice chicken breasts into cubes and add to stock pot.
Boil & stir.
While chicken is cooking turning white, chop scallions and place into bowl.
Add basil and/or mint leaves, lemon and/or lime juice, chiles and/or chile paste, plus the lime leaves and/or lime rind and cilantro.
After the chicken had boiled, scoop off the bubbly, white froth.
Discard froth.
Stir and pour into bowl with scallions, et.
Al.
The broth will cook the leaves.
Stir gently and serve immediately.
As usual, serve with jasmine rice for 2 hungry people or 3-4 not quite as hungry ones.