This is a recipe from Foodblogga that I've been wanting to try for a long time but never had the audience. I followed her recipe fairly closely, which is a bit unusual for me but I'm glad I did. It turned out fluffy, sweet and delicious.
You will need for the crust:
1 1/2 cups flour
1/4 cup sugar
1/2 tsp baking powder
3/4 stick salted butter
2 eggs
For the filling:
1 lb whole ricotta cheese, drained
1 cup light cream
1 cup sugar
2 tbsp cornstarch
3 eggs
10 oz crushed pineapple, drained
1/4 teaspoon cinnamon
Using a pastry cutter or food processor with a metal blade, combine the dry ingredients for the crust. Cut in the butter, then add the eggs, being careful not to overmix. Form a ball with the dough once combined and wrap in plastic; refrigerate while you mix the filling or for up to 2 days.
For the filling, combine the ricotta, cream, sugar, cornstarch and vanilla. Add the eggs and finish by adding the pineapple. Set aside and preheat the oven to 425 degrees.
Roll the dough out until the radius is about 10 inches. Grease a 9 inch pie pan and press the dough into it. Pour in the filling and top with a dusting of cinnamon. Bake for 20 minutes at 425, then 30-60 more at 350. Check every ten minutes and once the center is firm, not jiggly, it's ready to come out. Allow to cool and chill before serving.
Monday, February 22, 2010
Lobster Bisque
This is a quick, relatively easy recipe for lobster bisque. It calls for a lb of chunk lobster meat, which you can either harvest yourself or buy in the seafood section of more upscale grocers. This recipe serves 3.
You will need:
2 cups milk
1 cup chicken broth
4 tbsp flour
1/3 white onion
1/4 cup roasted red peppers
1/2 tsp salt
1 lb lobster meat
2 tablespoons butter
1 teaspoon Worcestershire sauce
Heat the milk, salt, broth, peppers and onion over medium heat and allow to simmer. In a skillet over medium heat, melt the butter and add the lobster. Stir with a spatula every few minutes for 5 to 7 minutes. Remove from the heat and set aside.
Take the broth mixture off the heat and allow to cool for a few minutes. Using a blender or food processor, combine the lobster meat (as well as drippings/butter from the pan) with the broth and onion until finely mixed. Put back on the heat and add the Worcestershire sauce and flour, whisk well. Keep hot several minutes (to thicken) or until ready to serve.
You will need:
2 cups milk
1 cup chicken broth
4 tbsp flour
1/3 white onion
1/4 cup roasted red peppers
1/2 tsp salt
1 lb lobster meat
2 tablespoons butter
1 teaspoon Worcestershire sauce
Heat the milk, salt, broth, peppers and onion over medium heat and allow to simmer. In a skillet over medium heat, melt the butter and add the lobster. Stir with a spatula every few minutes for 5 to 7 minutes. Remove from the heat and set aside.
Take the broth mixture off the heat and allow to cool for a few minutes. Using a blender or food processor, combine the lobster meat (as well as drippings/butter from the pan) with the broth and onion until finely mixed. Put back on the heat and add the Worcestershire sauce and flour, whisk well. Keep hot several minutes (to thicken) or until ready to serve.
Saturday, February 13, 2010
Manicotti Formaggio al Spinaci
Manicotti formaggio: possibly my favorite Italian dish, yet it has taken me numerous times and lots of testing to get it remotely correct. The issue isn't usually in the ingredients, it's in the execution. One mistake and you're left with a soggy mess or crunchy, thick pasta outside runny ricotta. I had tried everything -- hand rolled pasta, egg roll wrappers, different flours, you name it. I finally broke down and just got the pre-rolled pasta sheets at Whole Foods.
With as many failures as I've experienced, this recipe is the closest that I've been able to get to that oh-so-elusive perfection attained by an Italian grandmother. The result is still a bit flimsy to handle so I'm adjusting the cooking time accordingly. The taste is still fabulous. This recipe serves about 2 so adjust it if need be. I also call for small amounts of several different cheeses; if this puts a dent in your budget either money or time-wise, use Parmesan and ricotta in the filling and mozzarella instead of provolone on top.
You will need:
4 oz ricotta cheese
1 oz Parmigiano-Reggiano cheese, finely grated
1 oz non-smoked provolone, grated
2 tbsp grated parmesan
2 eggs
1 cup lightly steamed spinach, drained
a pinch of red pepper flakes
1/2 tsp sea salt
5-4"-6" flat pieces of fresh pasta to wrap
1-1 1/2 cups marinara sauce
Preheat the oven to 350. Combine the ricotta, spinach, egg and salt. Add the red pepper flakes and spinach, finishing by adding the Parmigiano-Reggiano. Put a few tablespoons of sauce in the bottom of a baking pan. Wrap a few tablespoons of the ricotta-spinach mixture in the pasta, forming long filled tubes. Set side by side in the baking pan and top with the rest of the marinara, then with the parmesan. Bake for 20-30 minutes, broiling for 2-3 if the top is not browned. Set aside to cool for 20 minutes, ideally. Make a small incision in the middle of one of the center manicottis after the cooling time to ensure that the filling is not runny (if so, bake another 10 minutes -- better to be safe than sorry!) I've found that they require a different baking time each time, but working with fresh pasta does change the game a bit. Once it's cooled enough to serve, it's wonderful alongside garlic bread.
With as many failures as I've experienced, this recipe is the closest that I've been able to get to that oh-so-elusive perfection attained by an Italian grandmother. The result is still a bit flimsy to handle so I'm adjusting the cooking time accordingly. The taste is still fabulous. This recipe serves about 2 so adjust it if need be. I also call for small amounts of several different cheeses; if this puts a dent in your budget either money or time-wise, use Parmesan and ricotta in the filling and mozzarella instead of provolone on top.
You will need:
4 oz ricotta cheese
1 oz Parmigiano-Reggiano cheese, finely grated
1 oz non-smoked provolone, grated
2 tbsp grated parmesan
2 eggs
1 cup lightly steamed spinach, drained
a pinch of red pepper flakes
1/2 tsp sea salt
5-4"-6" flat pieces of fresh pasta to wrap
1-1 1/2 cups marinara sauce
Preheat the oven to 350. Combine the ricotta, spinach, egg and salt. Add the red pepper flakes and spinach, finishing by adding the Parmigiano-Reggiano. Put a few tablespoons of sauce in the bottom of a baking pan. Wrap a few tablespoons of the ricotta-spinach mixture in the pasta, forming long filled tubes. Set side by side in the baking pan and top with the rest of the marinara, then with the parmesan. Bake for 20-30 minutes, broiling for 2-3 if the top is not browned. Set aside to cool for 20 minutes, ideally. Make a small incision in the middle of one of the center manicottis after the cooling time to ensure that the filling is not runny (if so, bake another 10 minutes -- better to be safe than sorry!) I've found that they require a different baking time each time, but working with fresh pasta does change the game a bit. Once it's cooled enough to serve, it's wonderful alongside garlic bread.
Saturday, January 9, 2010
Swedish Black Forest Cake
This is another recipe I feel I should put a disclaimer on -- this stuff is rich. However, just by looking at it you know that. This dish serves about 8 and is based on kladdkaka, a Swedish recipe for what is basically a very rich, sticky chocolate cake. I had wanted to make a black forest cake, but seeing as my ingredients and time was limited I opted to make this instead and got Scandinavian on the traditional black forest recipe.
You will need:
9 inch round cake pan
1/2 cup cake flour
1/4 cup unsweetened Dutch cocoa powder, 2 tbsp set aside
2 eggs
1 cup white sugar
1 tablespoon vanilla
1/2 cup melted salted European style butter
4 oz lingonberry sauce
1 tube marzipan
2 tbsp butter
1/2 pint heavy whipping cream
1/3 cup sugar
Preheat the oven to 300 and grease the cake pan. Combine the eggs and sugar and the dry ingredients separately. Mix the two until just combined then slowly add the vanilla and butter. Mix well and pour into cake pan, bake for 40 minutes. Allow to cool at least an hour.
Take the 2 tbsp of butter and grease a smooth surface, rolling pin and set aside the rest for your hands in preparation to handle the marzipan. Remove from the packaging and knead into a ball, then roll it out until it's approximately 9 inches in diameter.
Using a spatula, spread the lingonberry sauce over the top of the kladdkaka. Put the marzipan sheet over it and use a knife to trim any extra off the edges. Using an electric mixer, beat the whipped cream and 1/3 cup of sugar until fluffy. Spread over the cake like icing. Using a sifter, sprinkle some cocoa powder over the top. Store in the refrigerator until it is to be served.
You will need:
9 inch round cake pan
1/2 cup cake flour
1/4 cup unsweetened Dutch cocoa powder, 2 tbsp set aside
2 eggs
1 cup white sugar
1 tablespoon vanilla
1/2 cup melted salted European style butter
4 oz lingonberry sauce
1 tube marzipan
2 tbsp butter
1/2 pint heavy whipping cream
1/3 cup sugar
Preheat the oven to 300 and grease the cake pan. Combine the eggs and sugar and the dry ingredients separately. Mix the two until just combined then slowly add the vanilla and butter. Mix well and pour into cake pan, bake for 40 minutes. Allow to cool at least an hour.
Take the 2 tbsp of butter and grease a smooth surface, rolling pin and set aside the rest for your hands in preparation to handle the marzipan. Remove from the packaging and knead into a ball, then roll it out until it's approximately 9 inches in diameter.
Using a spatula, spread the lingonberry sauce over the top of the kladdkaka. Put the marzipan sheet over it and use a knife to trim any extra off the edges. Using an electric mixer, beat the whipped cream and 1/3 cup of sugar until fluffy. Spread over the cake like icing. Using a sifter, sprinkle some cocoa powder over the top. Store in the refrigerator until it is to be served.
Brie, Apple and Hazelnut Schmear
This was the first thing people went for at the party after being given the overview of what was being served -- it also got the most feedback. I kept the hazelnuts whole to add interest but most of the guests found them too distracting but loved the rest of the dip. So if you're not a fan of crunchy things in dip or don't like hazelnuts, just leave 'em out. It'll still be good.
You need:
1 shredded granny smith apple
8 oz softened brie cheese (I just bought a "3-"4 wedge)
4 oz neufchatel cheese, softened
1 cup hazelnuts, chopped finely
Combine and serve. Easy!
You need:
1 shredded granny smith apple
8 oz softened brie cheese (I just bought a "3-"4 wedge)
4 oz neufchatel cheese, softened
1 cup hazelnuts, chopped finely
Combine and serve. Easy!
Spicy Vodka Sauce
I love vodka sauce but I rarely make it because it involves cream, which is heavy in calories and vodka, which is heavy in cost. However, this recipe made it worth it. It's simple and mostly involves simmering time, which will make your kitchen smell amazing.
You need:
a large pot
15 oz can cubed tomatoes
28 oz tomato sauce or puree, plain
1 tsp red pepper flakes
2 tbsp dried basil
2 tbsp dried oregano
1 clove garlic, chopped finely
1/2 cup vodka (the higher quality the better the sauce will be)
3/4 cup heavy cream
1-2 tsp salt
Heat all ingredients except the vodka and cream over medium heat and simmer for about 15 minutes. Add the vodka and allow to simmer for another 10 minutes. Finally, add the cream. Keep hot while serving and refrigerate once you're done -- the dairy makes this sauce a bit more perishable than regular marinara.
You need:
a large pot
15 oz can cubed tomatoes
28 oz tomato sauce or puree, plain
1 tsp red pepper flakes
2 tbsp dried basil
2 tbsp dried oregano
1 clove garlic, chopped finely
1/2 cup vodka (the higher quality the better the sauce will be)
3/4 cup heavy cream
1-2 tsp salt
Heat all ingredients except the vodka and cream over medium heat and simmer for about 15 minutes. Add the vodka and allow to simmer for another 10 minutes. Finally, add the cream. Keep hot while serving and refrigerate once you're done -- the dairy makes this sauce a bit more perishable than regular marinara.
Gibanica - Serbian Feta Cabbage Pie
This was a recipe I'd been wanting to try for awhile but it makes so much there was no way I could eat it myself -- I needed some help. Hence how it wound up on the smorgasbord menu.
As something of a disclaimer, this recipe is not for the calorie conscious or vegans. It's full of dairy and is fairly high in fat; however, by cooking this dish using authentic ingredients, one is less likely to go overboard. I found that one piece the size of a playing card was all I needed. Besides, the recipe also makes so much of it that the ingredients called for look a lot worse than they actually are. Anywho, I figured this was a dish that deserved a disclaimer, lest I start getting snarky comments about promoting obesity or heart disease. Besides, that's what gyms are for.
I did lighten the original recipe though; cost was the main reason, although the added nutrients and fiber definitely make a difference. The original recipe called for 2 lbs of feta -- instead, I used 1 lb and one medium-large shredded cabbage.
You will need:
1/2 lb phyllo dough, thawed
1 cup sour cream
6-10 tbsp butter, melted
6 eggs
1 lb feta cheese
1/2 cup flour
1 cabbage, shredded and boiled for about 10-15 minutes
large baking or roasting pan -- the biggest one you have
Preheat the oven to 325. Beat the eggs together and add the flour and salt. Add the crumbled feta, sour cream and cabbage. Put about a tablespoon of butter or two in the pan, enough to grease it. Place 2-3 phyllo sheets in. Follow with about 1/6 of the cheese and cabbage mixture. Top with another 2-3 sheets and add another tablespoon of butter, brushing it over the phyllo as evenly as possible. Again, layer the cabbage and cheese. Do this until you're left with 2-3 phyllo sheets. Use up the remaining cabbage mixture and top with the phyllo and any leftover butter. Bake for around an hour to an hour and a half, or until the center seems set. Allow to cool and cut into squares. This went especially well with vodka sauce but is also delicious on its own.
As something of a disclaimer, this recipe is not for the calorie conscious or vegans. It's full of dairy and is fairly high in fat; however, by cooking this dish using authentic ingredients, one is less likely to go overboard. I found that one piece the size of a playing card was all I needed. Besides, the recipe also makes so much of it that the ingredients called for look a lot worse than they actually are. Anywho, I figured this was a dish that deserved a disclaimer, lest I start getting snarky comments about promoting obesity or heart disease. Besides, that's what gyms are for.
I did lighten the original recipe though; cost was the main reason, although the added nutrients and fiber definitely make a difference. The original recipe called for 2 lbs of feta -- instead, I used 1 lb and one medium-large shredded cabbage.
You will need:
1/2 lb phyllo dough, thawed
1 cup sour cream
6-10 tbsp butter, melted
6 eggs
1 lb feta cheese
1/2 cup flour
1 cabbage, shredded and boiled for about 10-15 minutes
large baking or roasting pan -- the biggest one you have
Preheat the oven to 325. Beat the eggs together and add the flour and salt. Add the crumbled feta, sour cream and cabbage. Put about a tablespoon of butter or two in the pan, enough to grease it. Place 2-3 phyllo sheets in. Follow with about 1/6 of the cheese and cabbage mixture. Top with another 2-3 sheets and add another tablespoon of butter, brushing it over the phyllo as evenly as possible. Again, layer the cabbage and cheese. Do this until you're left with 2-3 phyllo sheets. Use up the remaining cabbage mixture and top with the phyllo and any leftover butter. Bake for around an hour to an hour and a half, or until the center seems set. Allow to cool and cut into squares. This went especially well with vodka sauce but is also delicious on its own.
Subscribe to:
Posts (Atom)