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Archive for November, 2009
Zuppa Minestra Di Pomodori
Bev: Gattinara.
Peel and coarsely chop the tomatoes, saving the juice.
In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg.
Bring to a full boil.
Lower heat and simmer gently approx.
30 minutes.
Cool and puree in an electric blender.
Rinse the saucepan and dry well.
Place over medium heat and melt the butter.
Blend in the flour, stirring vigorously about 1 minute.
Add the seasoned chicken broth, stirring constantly with a large wooden spoon until the mixture comes to a full boil.
Cover and cook over low heat about 12 minutes.
Add the tomato puree to the thickened broth and cook over low heat approx.
15 minutes longer.
Taste and add the sugar, if the broth seems too acid.
Serve hot in bowls or chill well and serve cold.
If desired, float the slices of italian bread on top.
Zuppa Matta (Bread Salad With Tomatoes, Fenne
Soak the slices of bread in cold water to cover until moist, 10 to 15 minutes.
Squeeze each slice between your fingers to get rid of extra moisture.
Tear into small chunks.
Place the bread in a large bowl & add the onion, tomatoes, cucumber, celery, fennel, pepper, radishes, olives & basil leaves.
Mix the vinegar & oil, add lots of salt & pepper.
Pour over salad & serve at rom temperature.
Zuppa Inglese Sponge Cake
Have ingredients at room temperature at least an hour before baking.
Beat egg yolks until thick and lemon colored.
Beat in sugar, lemon juice, orange rind and sherry.
Beat until foamy.
Sift flour three times and fold into egg yolks gently but thoroughly.
Beat egg whites until foamy, add salt and beat until stiff but not dry.
Fold in yolks.
Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven 350, 50 to 60 minutes Test by pressing lightly with finger tip; if cake springs back at once, it is done.
Leave cake in pan to cool, and invert on wire rack.
Remove from pan after thoroughly cooled and cut into 4 layers.
Fill between layers with a custard filling.
Spread with sweetened whipped cream over top and sides of cake, sprinkle withcandied fruit.
Serve immediately.
Zuppa Inglese
Bring the milk and half the sugar to a boil in a large saucepan.
Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
Sift in the flour and beat it in.
Beat 1/3 of the boiling milk into the egg mixture.
Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil.
Cook, beating about 1 minute.
Remove the cream from the heat and pour half into each of 2 bowls.
Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other.
Press plastic wrap against the surface of each and refrigerate until cold.
For the syrup: bring the water and sugar to a boil in a small pan.
Cool and add the rum.
Cut the pane di spagna into thin vertical slices.
Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup.
Spread with half the orange cream.
Cover with another layer of the pane di spagna and moisten with the syrup and cover with a layer of the chocolate cream.
Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup.
Whip the cream and spread on the top.
Decorate with some chocolate shavings and the candied fruit.
Zupa Pomidorova (Tomato Soup)
In small ammount of water cook 4 medium tomatoes and 2 carrots 10 minutes pilled tomatoes mix ind blender.
Carrot shredd and add to chicken stock with rice.
Cook 20 minutes until rice will be done.
Combine vegetable boulion.
Zupa Migdalowa
Heat milk just to simmering in a large saucepan.
Add all the ingredients; stir until well mixed.
Cook over low heat 3 to 5 minutes.
Serve hot as is traditional for christmas, or chill before serving.
Notes:
: difficulty: easy.
: time: 1/2 hour.
: precision: approximate measurement ok.
: original recipe passed down through the generations and translated from polish into english with a few mods by edward chrzanowski: mfcf, university of waterloo, waterloo, ontario, canada ihnp4,allegra,utzoo!watmath!echrzanowski.
Zupa Kartoflana (Potato Soup)
Cover vegetables with water, add seasoning and cook until well done.
Force through sieve.
Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended.
Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick.
Add to strained vegetables and let simmer until smooth and thickened.
Sprinkle with chopped parsley and serve with egg barley.
Zuppa Inglase
This is the easy looking one from “the art of italian cooking.
Zuppa inglese means english soup but is really an italian rum cake concoction.
Make the zabaglione custard first.
You break egg yolks into top part of double boiler.
Add sugar.
Beat with until light lemon color and balended.
Add marsala; beat thoroughly again.
Put top of double boileron bottom that has water boiling, and cook mixture about 5 minutes Or til it begins to thicken.
Beat constantly while cooking.
Dont.
Boil.
Set aside to cool.
Slice a spongecake into three layers.
Place one layer on plate, pour 1/3 cup rum over.
Cover with 1/3 of zambalione.
Do 2nd and 3rd layer the same.
When good and cold, beat whipping cream with 2 tbls.
Sugar, and spread over the cake.
A sprinkle with glazed fruit.
Served 12-14.
Zucchini-Streusel Bundt Cake
Place zucchini on several layers of paper towels; cover with additional=20 paper towels.
Let stand 5 minutes, pressing down occasionally.
Set = aside.
Combine brown sugar and next 4 ingredients in a bowl; stir well, and set =.
Aside.
Combine flour and next 4 ingredients in a large bowl; make a well =.
In center of mixture.
Combine yogurt and next 4 ingredients; stir well.
=20 add zucchini.
Add to flour mixture; stir just until dry ingredients are=20 moistened.
Spray a 12-cup bundt pan with cooking spray; sprinkle with breadcrumbs.
=20 spoon 1/3 of batter into prepared pan; top with half of brown sugar=20 mixture.
Spoon half of remaining batter into pan; top with remaining brown sugar=20 mixture and batter.
Bake at 350 degrees for 1 hour or until a wooden pick inserted comes out =.
Clean.
Cool 10 minutes; remove from pan.
Cool completely on wire rack.
=20 combine powdered sugar and next 2 ingredients.
Drizzle over cake.
Servings serving size: 1 slice calories 245 22% from fat, 6 = grams=20 fat 1 grams sat, 1.6 grams mono, 3 grams poly, 13 mg chol, 164 mg sodium.
Comments: what makes a cake moist and tender? butter, oil, sour cream, =.
And egg yolks.
In this recipe half of the fat from this cake was taken = out=20 and zucchini was added for moistness.
Its also a great-tasting way to = use=20 up some of that late-summer zucchini crop! dorothy cross for meal master = by:=20 cygnus, hcpm52c & cmineah posted on nvn #68622 by cmineah =20 [electrawoman] on 10/08/93, mm format.
Zuppa Imperiale
Preheat oven to 400 degrees fahrenheit.
Butter a raised edge 81/2 inch by 12 inch cookie sheet.
In a mixing bowl, stir together eggs, butter, cheese and semolina.
Spread paste into buttered cookie pan and bake 10 minutes, until light golden brown.
Remove and flip out on to board to cool.
Cut into 1/4 inch cubes.
Bring chicken broth to boil and drop in squares.
Simmer 10 minutes and serve, garnished with grated cheese.
Zuni Indian Bread
Use light setting.
Posted by chef on November 14th, 2009 under Uncategorized | Comment now »Zucchini-Shrimp Coquilles
Grease bottom of deep skillet with butter.
Add shrimp, zucchini, wine, water, fennel seed and lemon juice.
Cover and bring to boiling point over medium heat.
Turn shrimp over and continue cooking 1 minute longer over medium heat, covered.
Using slotted spoon, remove shrimp and zucchini from skillet and set aside.
Bring liquid in skillet to boil; do not cover.
Continue cooking 5 minutes over high heat to reduce by 3/4.
Mix in bercy sauce, salt, pepper, and tabasco.
Cook 1-2 minutesover medium heat.
Replace shrimp and zucchini in sauce and mix well.
Spoon mixture into scallop shells and topp with breadcrumbs.
Broil in oven for several minutes or until hot.
Zuni Bread
This southwest indian bread combines the high-rising texture of white bread with the crunchiness of corn bread.
It is excellent with a good, hot southwestern chili.
Note that all-purpose flour is used instead of bread flour in this recipe.
Add ingredients to your bread machine pan in the order given.
This recipe can be used with the regular or rapid bake cycles.
Zuppa Di Verdura Stufata (Summer Minestrone)
Cut the eggplant in 1-inch cubes.
Place the cubes in a colander, sprinkling them liberally with salt.
Weigh the eggplant with a can set on a small plate and set the colander in the sink to drain for at least 1 hour.
Then rinse the cubes thoroughly and pat dry with paper towels.
Cut the potatoes and carrot into cubes the same size as the eggplant.
Cut the peppers in half lengthwise, discard the seeds and inner white membranes, and slice thinly.
Add the oil to a big heavy saucepan or rondeau large enough to hold all the vegetables and place over medium-high heat.
Quickly saute the eggplant and potato cubes for about 5 minutes, or until they just start to brown along the edges.
Stir in the onion and celery, lower the heat to medium-low, and continue cooking and stirring until the onion softens and starts to turn golden.
Add the carrot, chard, green beans, and peppers and stir to combine everything well.
Add 1/2 cup hot water to the vegetables in the pan, cover, and cook together for about 5 minutes, then stir in the chopped tomatoes, zucchini, and the aromatics, together with the hot pepper if desired.
Add a pinch of salt, cover tightly, and cook for 30 minutes, adding a very little water from time to time if necessary.
Remove oregano sprigs, bay leaf, and rosemary sprig before serving.
Garnish each serving with a thin drizzle of olive oil.
Stufata means a cooking technique similar to a braise, in which the ingredients are cooked in little or no water; the juices from the vegetables themselves serve to give the soup its requisite “soupiness.
” this makes a very thick soup that should be served immediately, otherwise the vegetables absorb the small amount of liquid and it becomes more like a ciambotta, still delicious but no longer really a soup.
By nancy harmon jenkins.
Excerpted by permission of broadway books, a division of the bantam doubleday dell publishing group, inc.
All rights reserved.
Zucchini-Rice Casserole Italiano
Cook zucchini, covered, in a small amount of boiling water 2 minutes; drain well, and set aside.
Combine beef and next 6 ingredients in a skillet.
Cook until meat is browned, drain off pan drippings.
Add rice and tomato sauce; set aside.
Combine egg and cottate cheese; stir well.
Layer half of zucchini in a lightly greased 13×9 inch baking dish; top with meat mixture and cottage cheese mixture.
Top with remaining zucchini.
Cover and bake at 350 for 20 minutes.
Add cheddar cheese; bake, uncovered, an additional 5.
Zwiebelkuchen (Onion Pie)
Mix yeast, sugar, 1 t salt, and 1/2 cup flour.
Blend in shortening and warm water.
Beat for 2 minutes.
Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes.
Place dough in a lightly greased bowl.
Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.
Press up edges to make a slight rim.
Fry bacon until crisp.
Remove from grease and drain on absorbent paper.
Add onions to bacon grease; cook slowly until tender but not brown.
Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough.
Bake at 400 degrees fahrenheit for 20 minutes.
Blend egg yolk and sour cream.
Pour over onions.
Bake for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.
Zuppa Di Riso E Pecorino Romano (Rice&Pecorin
In a saucepan, saute the onion in a bit of oil over medium high heat until transparent.
Then add the celery, carrot and garlic, and cook for 2 minutes.
Add the cabbage and cook the vegetable mixture for a few minutes.
Then cover with hot water, season with walt and pepper, and simmer uncovered for 45 minutes.
Add the rice and cook for 15 minutes longer.
Add the cheese, stir gently and turn off the heat immediately.
Cover and let stand for 5 minutes before serving.
Zucchini, Chile Corn Bake
Heat oil in large skillet over medium heat until hot.
Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft.
Remove from heat; set aside.
Beat eggs in large bowl.
Stir in rice, corn chiles, cheese, zucchini mixture, and salt.
Mix well together.
Pour into 13 x 9 x 2-inch baking pan coated with cooking spray.
Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.
Zuni
This southwest indian bread combines the high-rising texture of white bread with the crunchiness of corn bread.
It is excellent with a good, hot southwestern chili.
Note that all-purpose flour is used instead of bread flour in this recipe.
Add ingredients to your bread machine pan in the order given.
This recipe can be used with the regular or rapid bake cycles.
Zucchini-Potaot-Garlic Soup
Dump water, potatoes, carrots, onion, garlic and basil into soup pot and cook til potates are just about done.
Dump in the zukes and heat through.
Puress 1/2 or all of it or not, as desired.
Variation: cook extra zucchinis and potatoes to puree and add to soup to make it creamy without using cream, milk or yoghurt.