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  • Low-fat Ricotta
    • Thursday April 19, 2012

      From bitemekitchen.com

      Ingredients

      • 1 gallon 2% milk
      • 5 cups low-fat buttermilk
      • 1 tsp. salt

      Directions

      Stir both milk & the buttermilk in your stainless pot over medium-high heat. The milk is cold, so you need the heat up pretty high. You do not want to boil, but you DO want to start heating it up. Heat milk, stirring gently and occasionally until it reaches 170' (about 20-30 minutes).

      Once it reaches 170' STOP STIRRING. This will allow the curds to form.

      When the milk reaches 190-195' remove it from heat and line your colander with cheesecloth (1 large sheet folded into 4 layers), place your colander over a large bowl and move it near your pot.

      Using a slotted spoon or skimmer, gently remove the curds from the top of the pot (the curds will be floating on the surface, the yellowish whey is beneath). Discard whey.

      Drain curds in colander for 5 minutes.

      Gather up corners of cheesecloth and tie at top forming a little purse. Hang over the kitchen sink (i tie mine onto the faucet) and let drip for 15 minutes or so. You want to get most of the moisture out by hanging.

      Untie cloth and put Ricotta in a bowl, toss gently with salt & a fork and let come to room temperature.

      Use or cover tightly and refrigerate up to 4 days.

  • Irish Coffee Cupcakes
    • Wednesday March 21, 2012

      From marthastewart.com

      For the cupcakes

      • 2 cups all-purpose flour
      • 1teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 1/2 cup boiling water
      • 2 tablespoons instant espresso powder
      • 1/4 cup whole milk
      • 1 stick unsalted butter, room temperature
      • 1/2 cup granulated sugar
      • 1/2 cup packed light brown sugar
      • 2 large eggs

      For the frosting

      • 1 cup heavy cream
      • 3 tablespoon confectioner's sugar
      • 1 tablespoon whiskey
      • Instant espresso powder, for dusting

      Preheat the oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners.

      Whisk together flour, baking powder, baking soda and salt.

      Pour water over the espresso powder, then let cool. Combine espresso with milk.

      Beat butter and sugars together in a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.

      Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour.

      Fill muffin cups three-quarters full with the batter and bake until a toothpick comes out clean, 20 to 22 minutes. Let cool, then turn cupcakes out from pan.

      To make the frosting, whisk together the cream and confectioner's sugar until medium peaks form. Add whiskey, then whisk until slightly stiff peaks form.

      Top each cupcake with two tablespoons of frosting and dust with espresso powder, if desired.

  • Corned Beef Sandwich
    • Wednesday March 21, 2012

      From tasteofhome.com

      (4 servings)

      • 1/3 cup mayo
      • 1 tablespoon white vinegar
      • 1/4 teaspoon ground mustard
      • 1/4 teaspoon celery seed
      • 1/4 teaspoon pepper
      • 1 1/2 cups thinly shredded raw cabbage
      • 4 kaiser or hard rolls
      • 3/4 to 1 lb. cooked corned beef, sliced

      In a small bowl, combine the mayo, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage.

      Spoon mixture onto bottom half of rolls. Cover with corned beef and replace roll tops.

  • Brown Butter Soda Bread
    • Wednesday March 21, 2012

      From thecurvycarrot.com

      • 1/2 stick unsalted butter
      • 3 1/2 cups all-purpose flour
      • 1/2 cup old-fashioned rolled oats
      • 1 tablespoon sugar
      • 1 tablespoon fresh rosemary, chopped
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 3/4 teaspoon pepper
      • 1 3/4 cups buttermilk
      • 1 egg white, lightly beaten

      Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

      In a medium saucepan over medium heat, melt the butter, stirring frequently, until butter is lightly browned and begins to smell nutty, about 3 minutes or so. (The water will cook out of the butter once it gets hot enough, so it will probably look foamy for a little while and then it will change colors pretty quickly. Be careful not to let it burn.)

      In a large bowl, whisk together the flour, oats, sugar, rosemary, baking powder, baking soda, salt and pepper.

      Pour both the buttermilk and browned butter over the flour mixture and stir with a fork until combined.

      Turn the dough onto a clean, floured surface and knead for about a minute, then divide the dough into two equal portions.

      Shape each portion into a ball and flatten them slightly into 6-inch round discs. Brush each loaf with the beaten egg white.

      Using a sharp paring knife, gently cut an "X" into the top of each loaf. Bake until golden brown 40-45 minutes.

  • Apple and Bacon Salad
    • Wednesday March 21, 2012

      From Razzle Dazzle Recipes

      • 4 slices bacon (regular or turkey)
      • 2 tablespoons olive oil, divided 
      • 1 Granny Smith apple
      • Salt and pepper
      • 2/3 cup sour cream
      • 2 oz. peeled Camember cheese, chopped
      • Dash of cider vinegar
      • 2 small heads of lettuce
      • 2 teaspoons lemon juice

      In a large skillet, cook bacon over medium heat until crisp. Lay on paper towels to soak up grease

      Keep skillet at medium heat and add 1 tablespoon olive oil (if needed) and apple. Saute chopped apple for 3 to 5 minutes or until tender. Season with salt and pepper to taste.

      To make the dressing, combine sour cream, camembert, apple cider and vinegar in a small saucepan. Whisk over medium heat for 3 to 5 minutes or until cheese has melted and mixture is smooth and creamy.

      Arrange lettuce on plates. Drizzle with remaining tablespoon of olive oil and lemon juice. Place apples and bacon on top and spoon dressing over top.

  • El Presidente
    • Wednesday March 21, 2012

      From Ravenous Pig

      • 1 1/2 oz. Flagler Spirits Rum
      • 1/4 oz. Cointreau
      • Dash (1/8 oz.) Sweet Vermouth
      • Dash (1/8 oz.) Dry Vermouth
      • 1/4 oz. Grenadine
      • 4 oz. Sour Mix (more or less for a weaker or stronger drink)

      Start by filling your drinking glass and your shaker with ice.

      Combine all ingredients in the shaker, cover, shake well and pour into your prepared glass. 

      Top with orange wedge, if desired.

  • Blackened Fish Tacos
    • Friday February 03, 2012

      From myrecipes.com

      Ingredients

      • 1/4 cup reduced-fat sour cream
      • 2 Tbsp. chopped fresh cilantro
      • 2 Tbsp. fresh lime juice (2-3 limes)
      • 1 jalapeño pepper, seeded and chopped
      • 1 cup thinly sliced white onion
      • 1 1/2 tsp. paprika
      • 1 1/2 tsp. brown sugar
      • 1 tsp. dried oregano
      • 3/4 tsp. garlic powder
      • 1/2 tsp. salt
      • 1/2 tsp. ground cumin
      • 1/4 tsp. ground red pepper
      • 4 (6-oz.) tilapia fillets
      • 1 Tbsp. canola oil
      • 8 (6-inch) corn tortillas
      • 1/2 ripe peeled avocado, thinly sliced
      • 4 lime wedges

      Preparation

      Prep all produce; measure other ingredients.

      Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

      Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3-5 minutes on each side or until desired degree of doneness.

      Warm tortillas according to package directions, if desired. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

  • Blood Orange-Olive Oil Cake
    • Friday January 20, 2012

      From smittenkitchen.com.

      Ingredients

      • Butter & flour for greasing pan
      • 3 blood oranges
      • 1 C. (200 grams) sugar
      • Scant 1/2 cup (118 ml) buttermilk or plain yogurt
      • 3 large eggs
      • 2/3 C. extra virgin olive oil
      • 1 3/4 C. (219 grams) all-purpose flour
      • 1 1/2 tsp. (8 grams) baking powder
      • 1/4 tsp. baking soda
      • 1/4 tsp. salt
      • Honey-blood orange compote, for serving (optional, below)
      • Whipped cream, for serving (optional)

      Preparation

      Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and dust with flour to coat lightly.

      Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

      Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

      Halve remaining orange and squeeze juice into a measuring cup; you’ll have about 1/4 C. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

      In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

      Bake cake for 50 to 55 minutes, or until it is golden and a tester inserted into center comes out clean. Cool on a rack for 5-10 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote (below), if desired.

      Honey-Blood Orange Compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

  • Blood Orange Salad
    • Saturday January 14, 2012

      From joythebaker.com

      • 1 1/2 C. spinach
      • 1/2 blood orange, peeled and sliced
      • 1/4 avocado, sliced
      • 1/2 Tbsp. sunflower seeds
      • 2 Tbsp. crumbled reduced-fat feta
      • 2 Tbsp. pomegranate arils

       

      Prepare salad toppings as you wish, either slicing or chopping the orange and avocado. 

      Arrange a bed of spinach in a plate or bowl. Top with remaining ingredients.

      If you desire a dressing to top with (although it's fine without), mix some pomegranate juice with at about a 2 to 1 ratio with olive oil.

  • Banana Cake with Vanilla Bean Frosting
    • Friday January 13, 2012

      From bakedbree.com

      • 2/3 C. sugar
      • 2 Tbsp. butter, room temperature
      • 1/2 C. sour cream
      • 3/4 C. mashed very ripe banana (about 2 bananas)
      • 1 egg
      • 1 tsp. vanilla extract
      • 1 C. flour
      • 1/4 tsp. salt
      • 1/2 tsp. baking soda

      Vanilla Bean Frosting:

      • 2 Tbsp. butter, room temperature
      • 1 1/4 C. confectioners sugar
      • 1/4 C. heavy cream
      • 1/2 vanilla bean, seeded and scraped
      • pinch of salt

       

      Preheat the oven to 375 degrees F. Coat a 9x9-inch pan with cooking spray.

      Cream together butter and sugar. Add the sour cream.

      Add the mashed banana and the vanilla extract.

      In a small bowl, whisk together the flour, salt and baking soda. Add to the mixing bowl and mix just until combined, scraping down sides as necessary with a spatula.

      Pour the batter into the pan and bake in the preheated oven for 20-25 minutes. The cake will be done when a tester comes out clean. Let the cake cool completely. 

      Start on the frosting by creaming together the butter and confectioners sugar. Add the heavy cream slowly and beat until smooth and fluffy. Add the scraped vanilla bean and a pinch of salt.

      Spread the vanilla bean frosting over the cooled cake and serve.

  • Spicy Lemon Date Spread
    • Thursday January 12, 2012

      From joythebaker.com

      • 2 1/2 C. pitted, chopped dates
      • 1/2 C. fresh lemon juice
      • 2 C. water
      • 1 Tbsp. lemon zest
      • 2 Tbsp. fresh grated ginger (ginger gets peeled)
      • 1 tsp. ground cumin
      • scant 1 tsp. crushed red pepper flakes
      • 1 tsp. sea salt
      • warm naan or pita bread
      • extra virgin olive oil for serving (optional)

       

      Place a medium saucepan over medium heat. Add chopped dates, lemon juice, water, zest, ginger, and spices to the pan. Simmer until almost all of the water is evaporated. The dates will begin to break down, and the simmering mixture will resemble a very thick stew., about 30 minutes.

      Remove from the heat and allow to cool for a few minutes.

      Place mixture in the bowl of a food processor fit with a blade attachment. Puree mixture until smooth. That’s it! Serve it up.

      Spread is delicious warm and at room temperature. Spread will last, covered in the fridge, for up to 5 days.

  • Chicken and Quinoa Salad
    • Tuesday January 10, 2012

      From wholefoodsmarket.com

      • 2 C. water
      • 1 1/3 C. quinoa
      • Salt and pepper to taste
      • 2 Tbsp. white wine vinegar
      • 2 Tbsp. olive oil
      • 2 C. shredded cooked chicken
      • 1 1/2 C. green or red grapes, quartered
      • 1/2 C. sliced almonds, toasted

      Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and a pinch of salt then reduce heat, cover and simmer until tender and most of the liquid is absorbed, 15 to 20 minutes. Uncover and set aside to let cool.

      In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken, grapes and almonds and toss again. Serve at room temperature or chilled, if you like. 

Copyright 2004-2017 Elizabeth Shiver