Ingredients:
1 bundle (3 bunches) broccoli
1 cup broth or water
½ cup cream
¾ tsp. The Spice Hunter Guatemalan Cardamom
2 Tbsp. melted butter
Preparation:
Dice stems of broccoli, keeping 1 cup of the floret tips off to the side. Boil stems in water, broth and wine. Remove. Steam florets over the same liquid until just cooked. Purée stems with cream and ½ tsp. cardamom. Pour purée in buttered dish, arrange florets in purée around the edge of dish. Drizzle with melted butter, sprinkle with remaining cardamom. Place in 350°F oven until heated through and serve.
Thursday, December 10, 2009
Smoked Salmon-Cardamom Dip
Ingredients
1 pound hot-smoked (kippered) boneless salmon fillet, divided
3/4 cup reduced-fat sour cream
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
Chopped fresh chives (optional)
Preparation
Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.
Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.
How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon.
Although commercially smoked fish is readily available, you can also prepare your own on the grill with wood chips available in small bags from most markets. I prefer alder wood if it is available. Use this smoked salmon in the recipes here, or add it to pasta, pizza, or a main-course salad. -KD
1 pound hot-smoked (kippered) boneless salmon fillet, divided
3/4 cup reduced-fat sour cream
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
Chopped fresh chives (optional)
Preparation
Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.
Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.
How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon.
Although commercially smoked fish is readily available, you can also prepare your own on the grill with wood chips available in small bags from most markets. I prefer alder wood if it is available. Use this smoked salmon in the recipes here, or add it to pasta, pizza, or a main-course salad. -KD
Saturday, December 5, 2009
Liver and Onions
Absolute Best Liver and Onions
Rated:
Submitted By: JSHULER43
Photo By: fellowtraveler87
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 4
"This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!"
INGREDIENTS:
2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste
DIRECTIONS:
1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Rated:
Submitted By: JSHULER43
Photo By: fellowtraveler87
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 4
"This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!"
INGREDIENTS:
2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste
DIRECTIONS:
1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Wild Mushroom and Asparagus Risotto
Wild Mushroom and Asparagus Risotto
Ingredients
6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
Directions
In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
Ingredients
6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
Directions
In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
Rice Pudding
Indian Rice Pudding
Ingredients
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
Ingredients
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
Thursday, December 3, 2009
Potatoe Pancakes
Description
I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.
Food as Medicine
Potatoes are typically fried or drenched in fatty sauces, but a potato on its own is remarkably low in calories (at 132 per cup). This humble vegetable is also high in vitamins C and B6, providing about 25 percent of the daily requirements for each nutrient.
Ingredients
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 teaspoon salt, or more to taste
1/4 cup extra-virgin olive oil
GARNISH
Low-fat sour cream
Fresh applesauce
Instructions
1. Peel and grate the potatoes and onion by hand or in a food processor and put them in a large bowl. (If you grate the potatoes ahead of time, make sure to soak them in water to keep them from turning color, then drain and squeeze when ready to use.)
2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything together until the onions and potatoes are coated with the egg and matzo meal. Let stand for 5 minutes.
3. With clean hands, roll a ball of dough just big enough to fit into the palm of your hand, and flatten it out with your palms to make a round cake. Repeat the process until you have used up all the batter.
4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they turn golden brown. Transfer the pancakes to a paper towel to soak up any excess oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked. Serve with sour cream and a side of fresh applesauce.
Tip from Rosie's Kitchen
I sometimes add 1/4 cup chopped fresh sorrel leaves or chives to the batter. Sorrel, an herb that belongs to the buckwheat family, is in season during the spring. Its leaves are similar to spinach, and you'll want to buy the bunch that has bright green ones. Don't buy it if the leaves look wilted or pale in color.
I have made these at the house of a friend who gives a party featuring potato pancakes every year. He loves making them and gets really creative, tossing in hot sauce or different herbs. You can be as creative as you like with yours. Mine are a simple version, and I like to serve them with fresh applesauce.
Food as Medicine
Potatoes are typically fried or drenched in fatty sauces, but a potato on its own is remarkably low in calories (at 132 per cup). This humble vegetable is also high in vitamins C and B6, providing about 25 percent of the daily requirements for each nutrient.
Ingredients
3 large Idaho or Yukon potatoes (about 2 pounds)
1 large sweet onion
1 cup matzo meal, medium grain
1 egg
1 teaspoon salt, or more to taste
1/4 cup extra-virgin olive oil
GARNISH
Low-fat sour cream
Fresh applesauce
Instructions
1. Peel and grate the potatoes and onion by hand or in a food processor and put them in a large bowl. (If you grate the potatoes ahead of time, make sure to soak them in water to keep them from turning color, then drain and squeeze when ready to use.)
2. Add the matzo meal and the egg. Sprinkle in the salt and blend everything together until the onions and potatoes are coated with the egg and matzo meal. Let stand for 5 minutes.
3. With clean hands, roll a ball of dough just big enough to fit into the palm of your hand, and flatten it out with your palms to make a round cake. Repeat the process until you have used up all the batter.
4. Set a medium saucepan over medium-high heat with 1 tablespoon of olive oil. Lay 4 pancakes in the hot oil and cook for 1 minute on each side, until they turn golden brown. Transfer the pancakes to a paper towel to soak up any excess oil. Repeat, adding more olive oil to the pan, until all pancakes are cooked. Serve with sour cream and a side of fresh applesauce.
Tip from Rosie's Kitchen
I sometimes add 1/4 cup chopped fresh sorrel leaves or chives to the batter. Sorrel, an herb that belongs to the buckwheat family, is in season during the spring. Its leaves are similar to spinach, and you'll want to buy the bunch that has bright green ones. Don't buy it if the leaves look wilted or pale in color.
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