Tuesday, January 19, 2010
Sunday, January 17, 2010
Wednesday, January 13, 2010
Tangy Apple Raspberry Mojito
Deliciously sweet and tart !!!!
4 fresh whole raspberries, washed
½ lime, cut into 4 pieces
5-6 fresh mint leaves
1 teaspoon granulated white sugar
2 ounces white rum
3 ounces apple juice
2 ounces club soda
In a cocktail shaker, muddle raspberries and strain into a mojito glass. Add lime pieces, mint leaves, and sugar to the glass and gently muddle. Add rum and apple juice. Fill the glass to the top with crushed ice. Top with club soda. Stir well. Serve with a sugar cane stick and straw.
1 1/2 teaspoons salt
Oil (for frying)
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot - minced
1 teaspoon garlic - minced
1/2 teaspoon crushed red hot chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
2. Stir cornstarch and flour together.
3. Add chicken pieces, stirring to coat.
4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
5. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken).
6. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
7. Clean wok and heat 15 seconds over high heat.
8. Add 1 tablespoon oil, Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
9. Add and stir-fry crushed chilies and green onions.
10. Add rice wine and stir 3 seconds.
11. Add Orange Sauce and bring to boil.
12. Add cooked chicken, stirring until well mixed.
13. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
14. Heat until sauce is thickened.
15. Stir in sesame oil and orange zest if desired.
16. Serve over jasmine rice.
1 (15 ounce) can of great Northern or canneli beans drained and rinsed
1 (15 ounce) can of black beans drained and rinsed
2 cups chopped spinach
4 large stalks celery, thinly sliced
2 Tbsp olive oil
2 (14.5 ounce) cans chicken broth
1 (29 ounce) can tomato sauce
2 cups water
4 cloves garlic, minced
8 slices crisp cooked bacon, crumbled (or you can substitute with chicken)
2 tablespoon parsley
1 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon fresh chopped basil
8 ounces seashell pasta
1/2 cup grated Parmesan cheese
1/4 tsp oregano
1/2 – 1 tsp crushed red pepper
In a large stockpot over medium high heat, brown the bacon, crumbling it as it cooks. Once brown, remove beef from pot with a slotted spoon and discard any grease that remains in the pot.
Fresh Tuna Ceviche
Two or Three large Ahi Tuna steaks
10-12 Limes or Lemons
Cilantro (how much is up to you. I love the stuff)
One Small or Medium Onion (preferable Vidalia, Maui, or some other sweet onion)
One or Two tomatoes
Jalapenos (how many? Depends on how hot you like it! I would recommend two to three, depending on how hot they are. If you want it more mild, remove the seeds and ribs.)
One or Two Avocados (Preferable Haas, the one with bumpy skin)
Salt and Fresh Pepper to taste
1) Juice the lemons or limes into a large glass bowl.
2) Cut the tuna into small square pieces, about ½ inch by ½ inch. You don’t want it much smaller than that. Put those in the bowl with the citrus juice.
3) Dice the onion and jalapenos and place in the bowl with juice and tuna.
4) You’ll want to let this mixture marinate overnight, at least twelve hours but not more then twenty. The tuna will change color from red to white. Some people marinate it in the bowl but I pour the mixture out into a plastic bag to make sure the juices are distributed evenly. You don’t need a special bag. The sort that you put your vegetables in at the supermarket will do just fine.
5) After the fish has marinated pour the mixture into a serving dish. Depending on how much juice you have there will either be no liquid in the bag (preferable) or a lot of liquid. If there is a lot of liquid, poor it off before you place the mixture in the serving dish.
6) Dice the tomato and chop the cilantro and mix this into your fish/citrus/onion/jalapeno mixture before serving.
7) Top it off with chunks of Haas avocado.
8 ) Salt and Pepper to taste. You may not need any salt so taste it first.
How you serve it is up to you. Some people like it on a tostada shell (preferably home made) or tortilla chips (again, much better homemade)
I recommend an ice cold Mexican beer or a Margarita!
Cinnamon Almond Coffee Ring
1 scant tablespoon active dry yeast
3-1/4 to 3-1/2 cups sifted all-purpose flour
2/3 cup + 2 tablespoons milk, divided use
6 tablespoons + 2 tablespoons butter, divided use
1/3 + 1/2 cup granulated sugar, divided use
1 teaspoon salt
2 large eggs, divided use
1 teaspoon ground cinnamon
1/2 cup + 1/4 cup chopped toasted almonds, divided use
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1) Combine yeast and 1-1/2 cups flour in bowl of an electric stand mixer. Set aside.
2) Combine 2/3 cup milk, 6 tablespoons butter, 1/3 cup sugar and salt in a medium saucepan. Heat until butter is melted. Add to flour mixture with 1 whole egg and 1 egg yolk. Beat on low speed until combined. Beat on high speed for 3 minutes longer. By hand, stir in enough remaining flour to make a moderately stiff dough. Knead on a floured surface until smooth, about 5 minutes. Place in a greased bowl, turning once. Cover and let rise until double. Punch down, turn onto a floured surface and let rest for 10 minutes. Roll dough into an 18 x 10-inch rectangle.
3) Beat reserved egg white until stiff. Fold in reserved 1/2 cup sugar and cinnamon. Spread mixture over dough. Sprinkle with 1/2 cup almonds. Starting from long side, roll dough tightly in jelly roll fashion. Place seam side down on a greased baking sheet; bring ends together and seal. Let rise until doubled in size.
4) Preheat oven to 375 degrees F. Bake for 25 minutes, covering with foil if bread browns too quickly. Set aside to cool slightly.
5) Meanwhile, heat reserved 2 tablespoons butter over low heat until browned. Cool. Gradually add confectioners' sugar, reserved 2 tablespoons milk and 1/2 teaspoon vanilla; mix well. Drizzle cake with icing. Sprinkle with reserved 1/4 cup almonds. Yield: 6 to 8 servings.
1 cup (250 ml) beer
1 cup sunflower oil
4 cups cake flour
1 cup flour
1 vanilla sugar
jam or thick marmalade, for the filling
1. Whisk together flour and vanilla sugar. Add beer and oil, stir with a wooden spoon, then kneed the dough by hands. A dough should be easy to work with, it shouldn't be sticky, but soft and fat.
2. Divide the dough into 10 balls, about 120-125 g each. Flatten it by your hands, then roll out to 20 cm diameter circle using rolling pin. Cut into 8 triangles, place 1/3 tsp of jam onto each one. Fold. Reffer to this link for folding technique (thanks Palachinka!).
3. Bake in the oven preheated to 180-200°C for about 18-20 minutes, or until dough starts to get golden. They should not get golden brown, but keep light gold color instead. While still hot, roll baked kiflice into icing sugar, thoroughly. The dough itself has no sweeteners at all, so roll kiflice into sugar well. Once cooled, store in an airtight container.
Authentic Homemade Hungarian Paprikash & (Nokedli) Spatzle
Note: The only thing I would do different is add some Bay leaf and sprinkle chicken with additional Hungarian sweet paprika before browning for more flavor.
How to Make a delicious Chocolate Martini
Cut up celery, into small pieces
Cut up green pepper into small pieces
Cut up white onion, into small pieces
Cut up fire roasted red peppers (You can buy them in a jar)
Green olives with pimentos, cut up into small pieces
3 hard boiled eggs, boiled, cut up into small pieces
Salt, pepper and mayo to tasteGarnish with paprika – my favorite is sweet Hungarian paprika