Sept. 25, 1982
I was finally 15.
Thursday, September 25, 2008
Saturday, September 20, 2008
Black Bean Soup
My absolute favorite black bean soup I've ever made!!!
BLACK BEAN SOUP WITH CILANTRO LIME SOUR CREAM
1 16-ounce package dried black beans (about 2 1/2 cups)
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low– salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tbsp minced garlic
1 jalapeños chili, minced
1 tbsp red wine vinegar
2 tsp ground cumin
1 tsp ground coriander
3/4 cup sour cream
2 tsp fresh lemon juice
2 tsp fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato
Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well..
Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander.
Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 minutes.
Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.
Mix sour cream. Lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.
Serves 8
BLACK BEAN SOUP WITH CILANTRO LIME SOUR CREAM
1 16-ounce package dried black beans (about 2 1/2 cups)
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low– salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tbsp minced garlic
1 jalapeños chili, minced
1 tbsp red wine vinegar
2 tsp ground cumin
1 tsp ground coriander
3/4 cup sour cream
2 tsp fresh lemon juice
2 tsp fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato
Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well..
Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander.
Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 minutes.
Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.
Mix sour cream. Lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.
Serves 8
Thursday, September 18, 2008
Smoked Trout Cakes with Horseradish Cream
My sister Nancy once said to me “you are the only person I know who would cook fish specifically to make fish cakes. Usually one would make them out of leftovers”. I thought that was such a nice compliment.
SMOKED TROUT CAKES WITH HORSERADISH CREAM
1 1/2 cups flaked smoked trout or smoked whitefish (although I’ve also used salmon with delicious results!)
2 tbsp chopped green onion
2 tsp drained capers
1/2 tsp grated lemon peel
1/4 tsp ground pepper
1 large egg, beaten to blend
1/4 cup whipping cream
1 cup fresh breadcrumbs from French bread
2 tbsp (about) vegetable oil
Horseradish cream
Combine trout, gren onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2 inch thick fish cakes.
Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tbsp oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with horseradish cream.
Makes 4 servings.
HORSERADISH CREAM
1 cup sour cream
2 tbsp grated fresh horseradish or drained prepared horseradish
1/8 tsp paprika
1 garlic clove, minced
Combine sour cream, horseradish, paprika and garlic in small bowl until well blended. Season to taste with salt and pepper. Can be prepared 8 hours ahead. Cover and keep refrigerated.
Makes 1 3/4 cups
SMOKED TROUT CAKES WITH HORSERADISH CREAM
1 1/2 cups flaked smoked trout or smoked whitefish (although I’ve also used salmon with delicious results!)
2 tbsp chopped green onion
2 tsp drained capers
1/2 tsp grated lemon peel
1/4 tsp ground pepper
1 large egg, beaten to blend
1/4 cup whipping cream
1 cup fresh breadcrumbs from French bread
2 tbsp (about) vegetable oil
Horseradish cream
Combine trout, gren onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2 inch thick fish cakes.
Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tbsp oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with horseradish cream.
Makes 4 servings.
HORSERADISH CREAM
1 cup sour cream
2 tbsp grated fresh horseradish or drained prepared horseradish
1/8 tsp paprika
1 garlic clove, minced
Combine sour cream, horseradish, paprika and garlic in small bowl until well blended. Season to taste with salt and pepper. Can be prepared 8 hours ahead. Cover and keep refrigerated.
Makes 1 3/4 cups
Wednesday, September 17, 2008
Lemon Ricotta Pie
I first met Claudia, as a client, at the frame shop. We became fast friends. Embracing her Italian roots flourished an amazing style in fashion and food and she randomly drops by with goodies that I truly enjoy. This is just one of them.
LEMON RICOTTA PIE
¾ tub of Ricotta cheese
1 block cream cheese
¼ cup sour cream
3 eggs
¾ cup sugar
1 tablespoon vanilla
Rind of 1 lemon
Preheat oven to 350◦.
Combine ricotta, cream cheese and sour cream. Beat the eggs and add to mixture. Add sugar, vanilla and lemon rind.
Fill cruets 2/3 full. Bake for 40 minutes.
Makes 6 servings.
LEMON RICOTTA PIE
¾ tub of Ricotta cheese
1 block cream cheese
¼ cup sour cream
3 eggs
¾ cup sugar
1 tablespoon vanilla
Rind of 1 lemon
Preheat oven to 350◦.
Combine ricotta, cream cheese and sour cream. Beat the eggs and add to mixture. Add sugar, vanilla and lemon rind.
Fill cruets 2/3 full. Bake for 40 minutes.
Makes 6 servings.
Tuesday, September 16, 2008
Whipped Ricotta with Mixed Berries
Since I have all these wonderful recipes in my archives, I'll throw another at you!
Nick’s niece, Lisa, first introduced us to this dessert Thanksgiving 2003. We were blown away and have since made it many, many times.
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice
Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
Divide ricotta mixture among 6 wineglasses. Top with berries and serve.
Makes 6 servings.
Nick’s niece, Lisa, first introduced us to this dessert Thanksgiving 2003. We were blown away and have since made it many, many times.
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice
Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
Divide ricotta mixture among 6 wineglasses. Top with berries and serve.
Makes 6 servings.
yummy wontons!
Geez, the pressure of the "first post"...ugh.
I guess I'll start with one of our favorite recipes!
My stepmother is from Japan. It was always a treat when she made these edible little pillows. There has been many renditions of this recipe: in the 80’s she used pork, in the 90’s she used ground turkey. I prefer freshly ground chicken breast. Either way, they’re always deliciously addictive and you’ll periodically find yourself craving them.
WONTONS
Filling:
chicken breasts, ground
napa cabbage, minced/ processed then squeezed to extract any liquid
carrot, grated
roasted pine nuts
garlic, minced
ginger, grated
2 packages square or round wonton skins/ wraps (Nasoya brand is best, but Goya is okay) usually found in the cold case in the vegetable section.
Dipping sauce:
1/2 Soy Sauce
1/2 Rice Wine vinegar
Mix all ingredients and stuff wonton skins per directions on package. Pre-heat electric skillet to medium. Coat skillet with sesame oil and place wontons in without touching one another. Fry until golden brown. Turn heat to high and toss in 1/4 cup water, cover tightly until water has evaporated.
Serve with dipping sauce.
Substitute shrimp or pork for the chicken. Vegetarians omit any meat, but add an egg (if you eat eggs) to hold it together although it’s not necessary.
Makes approximately 6 servings (16 wontons each)
I guess I'll start with one of our favorite recipes!
My stepmother is from Japan. It was always a treat when she made these edible little pillows. There has been many renditions of this recipe: in the 80’s she used pork, in the 90’s she used ground turkey. I prefer freshly ground chicken breast. Either way, they’re always deliciously addictive and you’ll periodically find yourself craving them.
WONTONS
Filling:
chicken breasts, ground
napa cabbage, minced/ processed then squeezed to extract any liquid
carrot, grated
roasted pine nuts
garlic, minced
ginger, grated
2 packages square or round wonton skins/ wraps (Nasoya brand is best, but Goya is okay) usually found in the cold case in the vegetable section.
Dipping sauce:
1/2 Soy Sauce
1/2 Rice Wine vinegar
Mix all ingredients and stuff wonton skins per directions on package. Pre-heat electric skillet to medium. Coat skillet with sesame oil and place wontons in without touching one another. Fry until golden brown. Turn heat to high and toss in 1/4 cup water, cover tightly until water has evaporated.
Serve with dipping sauce.
Substitute shrimp or pork for the chicken. Vegetarians omit any meat, but add an egg (if you eat eggs) to hold it together although it’s not necessary.
Makes approximately 6 servings (16 wontons each)
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