Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 4 (6-ounce) salmon fillets
• 2 tablespoon maple syrup
• 2 tablespoon soy sauce
• 2 tablespoon pineapple juice
• 2 teaspoon minced fresh ginger
• 2 clove garlic, mashed
• 2 medium size ripe tomato, chopped into small cubes
• 1/2 cup chopped red bell pepper
• 1 tablespoon minced jalapeno pepper
• 1 cup pineapple chucks, fresh or canned
• 1 teaspoon salt
• 1 tablespoon sugar

Directions:

Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.

In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness.

Place tomato, pepper, jalapeno, pineapple, salt and sugar in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Serve salmon with pineapple salsa spooned on the side.

Serves 4.

Nutrition:

Substitutions:

I gave this recipe a thumbs up, not for the salmon, because I think this recpice is much better, but for the pineapple salsa, which is awesome!

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

• 2 eggs
• 1/4 – 1/2 cup milk
• 1 cups crushed crackers or bread crumbs
• 2 pounds ground fully cooked ham
• 1 pound ground pork
• 1 cup brown sugar
• 6 tablespoons cider vinegar
• 2 teaspoons mustard
• 12 ounces crushed pineapple

Directions:

In a large bowl, combine the eggs, milk, and cracker crumbs. Crumble ham and pork over mixture and mix well. Shape into 1-1/2-in. balls. Place into two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 40 minutes or until lightly browned.
Meanwhile, in a large saucepan, combine the brown sugar, vinegar, mustard, and pineapple . Bring to a boil; cook and stir for 2 minutes or until thickened.  Pour mixture over ham balls and bake 10 minutes.

Serves 12.

Nutrition:

Substitutions:

Recipe courtesy of Taste of Home.

Read my review of this recipe.

Ingredients:

• 4 ounces bittersweet or semi sweet chocolate, chopped
• 1 cup roasted peanuts

Directions:

Melt the chocolate in the microwave or in a double boiler. Once melted, stir in the peanuts until well coated. Spread the mixture on a plastic lined plate and chill. Once solid, break apart into bite sized pieces. Store in an air tight container either at room temperature or in the refrigerator for several months.

Nutrition:

Substitutions:

Great folded into chocolate ice cream!

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Read my review of this recipe.

Ingredients:

• 2 packages unflavored gelatin
• 3/4 cup ice cold water, divided
• 1 1/3 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, plus more for tossing cut marshmallows

Directions:

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/4 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 10 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add 1 cup of powdered sugar sugar  and move around to completely coat the bottom and sides of the pan. Tap the excess powdered sugar into another bowl.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of powdered sugar  to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 2 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1/4-inch squares using a pizza wheel or scissors  dusted with powdered sugar. Once cut, toss marshmallows in a bowl of powdered sugar, using additional if necessary. Shake excess powdered sugar from marshmallows, then allow them to dry in an even layer on a baking sheet (several hours or overnight).  Store in an airtight container for up to 3 weeks.

Makes about 4 cups of marshmallows.

Nutrition:

Substitutions:

Great folded into chocolate ice cream!

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Read my review of this recipe.

Ingredients:

• 2 cups heavy cream, divided
• 3 tablespoons unsweetened cocoa powder
• 5 ounces bittersweet or semi sweet chocolate, chopped
• 1 cup whole milk
• 3/4 cup sugar
• Pinch of salt
• 5 large egg yolks
• 1/2 teaspoon vanilla extract

Directions:

Warm 1 cup of the heavy cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend the cocoa. Bring to a boil, then reduce the heat and summer at a very low boil for 30 seconds, whisking constantly. Remove from the heavy, add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer over the top of the bowl. Set the bowl over an ice bath.

Warm the milk, sugar, and salt in the same saucepan.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the chocolate mixture until smooth, and stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (8 hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes 1 quart of ice cream.

Nutrition:

Substitutions:

Fold in some marshmallows and peanuts (or chocolate covered peanuts!) for Rocky Road Ice Cream.

I used 1 cup cream, 1 cup half-and-half, and 1 cup of whole milk.

Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

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Ingredients:

• 1 pound leeks, white part only, quartered lengthwise, sliced crosswise and washed well
• 1 pound potatoes, peeled, quartered and sliced thin
• 1 tablespoons unsalted butter
• 4 cups chicken or vegetable broth
• 2 cups frozen green peas
• 2 tablespoons fresh mint leaves, chopped, or a pinch of dried, crumbled
• Salt and pepper, to taste

Directions:

In a large saucepan cook the leeks and the potato in the butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the broth. Bring the liquid to a boil and simmer the mixture, covered, for 10 to 15 minutes, or until the potato is very soft. Stir in the peas and the mint, season the soup with salt and pepper to taste, and simmer it for 5 minutes. In a blender or food processor puree the soup until it is smooth

Serves 4.

Nutrition:

Substitutions:

To mellow the soup, I reduced the stock slightly and then stirred in 1/2 cup of milk and 1/2 cup of buttermilk at the end of cooking.

Recipe courtesy of Gourmet Magazine.

Read my review of this recipe.

Ingredients:

• 6 fresh poblano or Anaheim chiles
• 14 ounces potatoes
• 8 ounces cream cheese, softened
• 1 3/4 cups sharp cheddar cheese
• 1 teaspoon salt
• 2 eggs, separated
• 1 cup flour
• 1/2 teaspoon pepper
• Oil, for frying

Directions:

Make a slit down one side of each chile. Place them in a dry frying pan over medium heat, turning them frequently until the skins begin to blister. Place the chiles in a strong plastic bag and tie the top to keep the steam inside. Set aside for 20 minutes, then carefully peel off the skins and remove the seeds through the slits, keeping the chiles whole. Dry the chiles with paper towels and set them aside.

Scrub or peel the potatoes and cut them into 1/2 inch dice. Place in a large saucepan, cover with water, and heat them over medium heat. Once they start to boil, lower the heat and cook for about 5 minutes, or until the potatoes are just tender. Do not over cook. Drain them thoroughly.

Put the cream cheese in a bowl and stir in the grated cheese with 1/2 teaspoon salt and black pepper. Add the potato. Filling can either be mixed gently for a chunkier filling or mashed for a smoother filling. Spoon the filling into each chile. Put them them on a plate, cover with plastic wrap, and chill for 1 hour until the filling becomes firm.

Put the egg whites in a clean, greasefree bowl and whisk them to firm peaks. In a separate bowl, beat the yolks until pale, then fold in the whites. Scrape the mixture onto a large, shallow dish. Spread out the flour in another shallow dish and season with remaining salt and pepper.

Heat the oil for deep frying to 375 degrees. Coat the chiles first in the flour and then in egg before adding carefully to the hot oil. Fry the chiles in batches until golden and crisp, 3 to 5 minutes. Drain on paper towels and serve hot.

Serves 6.

Nutrition:

Substitutions:

I had a rough time with this recipe. I had problems getting the skin off the peppers, so most of it stayed on. I also had a hard time getting the batter to cover the peppers. I would definitely go with 4 eggs for 6 peppers. Also, don’t crowd the pan when frying – the peppers will turn out soggy.
The potato filling was different than most Mexican restaurants (I think they do just cheese), but I thought it was really good.

Recipe courtesy of The Complete Book of Mexican Cooking

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Ingredients:

• 1 cup long grain rice
• 7 ounces chopped tomatoes in juice
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 3 fresh green chiles (jalapeno, Serrano, fresno, ect)
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1 cup frozen peas (optional)
• Pepper, to taste

Directions:

Put the rice in a large heatproof bowl and pour in enough boiling water to cover the rice. Stir once, then let stand for 10 minutes. Transfer to a strainer over the sink and rinse the rice under cold water. Set aside to dry slightly.

Meanwhile, place the tomatoes with juice,  onion, garlic, and chiles in a food processor or blender and process until smooth.

Heat the oil in a large, heavy saucepan, add the rice and cook over medium heat until it becomes a light golden brown. Stir occasionally to ensure the rice does not stick. Add the tomato mixture and stir over medium heat until all the liquid has been absorbed. Stir in the stock and salt and continue  to cook, stirring occasionally, until all the liquid has been absorbed (do no stir too often at this point or the rice will break down). The whole cooking process takes about 15 to 20 minutes.

Remove the pan from the heat, add the peas (if using), and cover with a tight fitting lid. Let stand for 5 to 10 minutes. Season with black pepper.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of The Complete Book of Mexican Cooking

Read my review of this recipe.

Ingredients:

• 2 chipotle chiles
• 6 cups button mushrooms
• 1/4 cup vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Salt, to taste
• Cilantro, for garnish

Directions:

Soak the dried chiles in a bowl of hot water for about 10 minutes, until they are soft. Drain, cut o stems, then slit the chiles and cut out the seeds. Chop finely.

Trim the mushrooms, then clean them with a damp cloth. If they are large, cut them in half.

Heat the oil in a large frying pan. Add the onion, garlic, and chiles. Saute for 5 minutes, or until soft. Add the mushrooms and fry for 6 to 8 minutes. Season to taste and garnish with cilantro.

Serves 6.

Nutrition:

Substitutions:

I used chipotles in adobo sauce (only one and it had plenty of kick). Also, I sauteed the onion, garlic, and chile in about a tablespoon of oil, and then when I added the mushrooms, I added a bit of chicken stock. It cut down on the oil and gave the mushrooms a nice flavor.

Recipe courtesy of The Complete Book of Mexican Cooking

Read my review of this recipe.

Ingredients:

• 1 cup warm tap water, about 100 degrees
• 2 1/2 teaspoons (1 envelope) active dry yeast
• 2 cups unbleached, all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup whole grain rye flour
• 1 tablespoon non-alkalized cocoa powder
• 2 teaspoons salt
• 1 tablespoon unsulphered molasses

Directions:

Place water in a mixing bowl, sprinkle yeast on surface and whisk, letting it stand for five minutes. Add molasses. Stir in flours and remaining ingredients. Knead dough by hand to form a smooth, elastic, soft dough.

Transfer dough to an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch down, cover tightly and refrigerate. To proceed, bring dough back to room temperature until it begins rising again.

To shape loaf, turn risen dough out on to floured work surface (you may need the help of a scraper). Press dough with palms of hands to deflate. Gently knead, the shape dough into a sphere by tucking edges under and in toward the center all around the bottom. Invert the dough into a round basket lined with a heavily floured napkin or tea towel so ends are on top. Cover with plastic wrap and allow to rise until doubled.

When loaf is almost doubled, preheat oven to 500 degrees and set rack at the middle level. Place baking pan or stone on rack.

Sprinkle cornmeal on top of loaf and invert it onto a cardboard round or peel. Use a razor blade held at a 30-degree angle to the loaf to slash across the top of the loaf (or an X shape). Slide risen loaf from the cardboard or peel onto the pan. Immediately lower oven temperature to 450 degrees. Bake the loaf for about 25 minutes or until internal temperature of the loaf reaches 210 degrees. Cool the loaf on a rack and do not cut until it is completely cooled.

Variation: Raisin Pumpernickel Bread – Knead 1 cup dark raisins in by hand after the dough is risen the first time, and before shaping the loaf. Make sure you plump them first in very hot water for several minutes, as they are otherwise prone to burn in the oven.

Nutrition:

Substitutions:

Recipe courtesy of Smitten Kitchen.