Toss 3 cups sliced peeled apple with 2 teaspoons lemon juice. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add apple; saute until tender. Stir in 1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg; cook 1 minute. Serve over vanilla ice cream.
This is from Cooking Light. They say to use frozen yogurt. Also, I don't measure any of it, but I'm sure that I'm more generous than they are with the butter and the maple syrup. I make it for myself with one apple.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, October 02, 2008
Monday, August 20, 2007
Old Standbys
Artichoke Pizza
olive oil
1 small red bell pepper, chopped
1/2 small orange or yellow bell pepper, chopped
2 garlic cloves, crushed
1/4 cup mayonaise
1/4 tsp. crushed red pepper
1 9 oz can artichoke hearts, drained
1 pizza crust
1/2 cup crumbled feta cheese
1/2 cup grated parmesan
1/2 tsp. dried thyme
Preheat oven to 450 degrees.
Heat oil in a skillet. Add bell peppers. Saute for 3 minutes. Add half the garlic, saute until peppers are tender, then set aside. Combine remaining garlic, mayonaise, crushed red pepper, black pepper, and artichoke hearts in a food processor (or blender, or just mash). Process until finely chopped. Place pizza crust on baking sheet, top with artichoke heart mixture, then bell pepper mixture. Sprinkle with cheeses and thyme. Bake at 450 for 10-15 minutes.
Leek, Mushroom, and Lemon Risotto
8 oz trimmed leeks
2-3 cups crimini mushrooms
2 Tbsp. olive oil
3 garlic cloves, crushed
6 Tbsp. butter
1 large onion, roughly chopped
1 3/4 cups risotto rice
5 cups simmering vegetable stock
grated zest of 1 lemon
3 Tbsp. of lemon juice
2/3 cup freshly grated parmesan cheese
1/4 cup mixed chopped fresh chives and parsley
salt and freshly ground black pepper
lemon wedges, to serve
Wash the leeks well. Slice them in half lengthwise and chop them roughly. Wipe the mushrooms with paper towels and chop them roughly.
Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms, and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside.
Add 2 Tbsp. of the butter to the pan. As soon as it has melted, add the onion and cook over medium heat for 5 minutes, until softened and golden.
Stir in the rice and cook for about 1 minute, until the grains begin to look translucent and are coated in the fat. Add a ladleful of the stock to the pan and cook gently, stirring occasionally, until the liquid has been absorbed.
Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take 25-30 minutes. The risotto will turn thick and creamy and the rice should be tender but not sticky.
Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and juice. Add half the grated parmesan and herbs. Adjust the seasoning and sprinkle with the remaining parmesan and herbs. Garnish with parsley, if you like, and serve with lemon wedges.
Marbled Cheesecake Squares
2 cups plus 1 Tbsp all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, slightly softened
16 oz. (2 pkgs) cream cheese AT ROOM TEMP
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
3 Tbsp whipping cream
4 oz. semisweet chocolate, melted (melt later)
opt.: raspberry jam, for swirling
Heat oven to 350 degrees f.
Combine 2 cups flour and brown sugar in mixing bowl. Cut in butter until mixture is crumbly. Spread and pat firmly onto bottom of an ungreased 9x13 pan. Bake until lightly browned, about 15 mins. Place pan on a rack to cool and lower oven temp to 325. Combine cream cheese and sugar in a mixing bowl. Beat until fluffy and smooth. Add eggs one at a time. Stir in remaining tablespoon of flour along with the vanilla and whipping cream. Pour batter evenly onto baked crust. Spoon melted chocolate over topping. Using a table knife, swirl the chocolate (and, optionally, raspberry jam) through the cheese topping until marbled throughout. Return to oven and bake until center is set, about 35 mins. Place pan on a rack to cool; cut into 2-inch squares. Serve slightly warm, at room temp or chilled.
Makes about 24 squares. Store covered in the pan for one day at room temp or in refrigerator for up to 5 days.
olive oil
1 small red bell pepper, chopped
1/2 small orange or yellow bell pepper, chopped
2 garlic cloves, crushed
1/4 cup mayonaise
1/4 tsp. crushed red pepper
1 9 oz can artichoke hearts, drained
1 pizza crust
1/2 cup crumbled feta cheese
1/2 cup grated parmesan
1/2 tsp. dried thyme
Preheat oven to 450 degrees.
Heat oil in a skillet. Add bell peppers. Saute for 3 minutes. Add half the garlic, saute until peppers are tender, then set aside. Combine remaining garlic, mayonaise, crushed red pepper, black pepper, and artichoke hearts in a food processor (or blender, or just mash). Process until finely chopped. Place pizza crust on baking sheet, top with artichoke heart mixture, then bell pepper mixture. Sprinkle with cheeses and thyme. Bake at 450 for 10-15 minutes.
Leek, Mushroom, and Lemon Risotto
8 oz trimmed leeks
2-3 cups crimini mushrooms
2 Tbsp. olive oil
3 garlic cloves, crushed
6 Tbsp. butter
1 large onion, roughly chopped
1 3/4 cups risotto rice
5 cups simmering vegetable stock
grated zest of 1 lemon
3 Tbsp. of lemon juice
2/3 cup freshly grated parmesan cheese
1/4 cup mixed chopped fresh chives and parsley
salt and freshly ground black pepper
lemon wedges, to serve
Wash the leeks well. Slice them in half lengthwise and chop them roughly. Wipe the mushrooms with paper towels and chop them roughly.
Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms, and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside.
Add 2 Tbsp. of the butter to the pan. As soon as it has melted, add the onion and cook over medium heat for 5 minutes, until softened and golden.
Stir in the rice and cook for about 1 minute, until the grains begin to look translucent and are coated in the fat. Add a ladleful of the stock to the pan and cook gently, stirring occasionally, until the liquid has been absorbed.
Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take 25-30 minutes. The risotto will turn thick and creamy and the rice should be tender but not sticky.
Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and juice. Add half the grated parmesan and herbs. Adjust the seasoning and sprinkle with the remaining parmesan and herbs. Garnish with parsley, if you like, and serve with lemon wedges.
Marbled Cheesecake Squares
2 cups plus 1 Tbsp all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, slightly softened
16 oz. (2 pkgs) cream cheese AT ROOM TEMP
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
3 Tbsp whipping cream
4 oz. semisweet chocolate, melted (melt later)
opt.: raspberry jam, for swirling
Heat oven to 350 degrees f.
Combine 2 cups flour and brown sugar in mixing bowl. Cut in butter until mixture is crumbly. Spread and pat firmly onto bottom of an ungreased 9x13 pan. Bake until lightly browned, about 15 mins. Place pan on a rack to cool and lower oven temp to 325. Combine cream cheese and sugar in a mixing bowl. Beat until fluffy and smooth. Add eggs one at a time. Stir in remaining tablespoon of flour along with the vanilla and whipping cream. Pour batter evenly onto baked crust. Spoon melted chocolate over topping. Using a table knife, swirl the chocolate (and, optionally, raspberry jam) through the cheese topping until marbled throughout. Return to oven and bake until center is set, about 35 mins. Place pan on a rack to cool; cut into 2-inch squares. Serve slightly warm, at room temp or chilled.
Makes about 24 squares. Store covered in the pan for one day at room temp or in refrigerator for up to 5 days.
Tuesday, August 14, 2007
Red Bean (or Green Mung Bean) Soup
Here are Chunyan's suggestions for making the soup, which I believe can be served warm or cold. We used to have the green one as a drink accompanying breakfast sometimes in China. The green version is supposed to cool your body down, while the red one warms you up.
Red Bean Soup
red beans (2-3 handfuls)
dried lotus nuts (about 10)
dried dates (about 10-15)
XI MI (西米 - tapioca) (0.5 - 1 handful)
1/3 of 1 stick of Chinese brown sugar
1. wash red beans, dates and lotus nuts, sink in the water for 2 hours;
2. boil the water, put the red beans into the pot;
3. after boiling, put the XI MI and lotus nuts in;
4. after boiling put dates in;
5. after boiling, cook on low for 2 hours (until the red beans look open like flower), put the sugar in, then cook on high for half hour (may add some water during this period, and you may half open the lid)
Red Bean Soup
red beans (2-3 handfuls)
dried lotus nuts (about 10)
dried dates (about 10-15)
XI MI (西米 - tapioca) (0.5 - 1 handful)
1/3 of 1 stick of Chinese brown sugar
1. wash red beans, dates and lotus nuts, sink in the water for 2 hours;
2. boil the water, put the red beans into the pot;
3. after boiling, put the XI MI and lotus nuts in;
4. after boiling put dates in;
5. after boiling, cook on low for 2 hours (until the red beans look open like flower), put the sugar in, then cook on high for half hour (may add some water during this period, and you may half open the lid)
Monday, July 30, 2007
Apricot Cookies
Last night I made Kara's Grandma's Apricot Cookies, one of my favourite recipes:
1 c. butter
8 oz pkg neufchatel
2 3/4 c. flour
1/2 c. sugar
apricot preserves
powdered sugar
Mix butter and neufchatel. Add flour and sugar, mix. Form into 8 balls, flatten slightly. Refrigerate for at least 1 hour. Roll into circles (roll in powdered sugar). Cut in 1/8ths. Place small amount of apricot on each piece. Roll up like a croissant. Bake on ungreased cookie sheet at 350 degrees for 15-20 minutes.
1 c. butter
8 oz pkg neufchatel
2 3/4 c. flour
1/2 c. sugar
apricot preserves
powdered sugar
Mix butter and neufchatel. Add flour and sugar, mix. Form into 8 balls, flatten slightly. Refrigerate for at least 1 hour. Roll into circles (roll in powdered sugar). Cut in 1/8ths. Place small amount of apricot on each piece. Roll up like a croissant. Bake on ungreased cookie sheet at 350 degrees for 15-20 minutes.
Tuesday, April 17, 2007
Persillade
I've been making Pommes Persillade, from a recipe stolen (as recommended on the previous link) from the cookbook "Jacques Pepin's Table". I say 'stolen' because I don't actually own the cookbook, I just used Amazon's "Search Inside" feature. Anyway, it's yummy and easy and quick, though the first time I made it, I didn't cut the potatoes small enough and I think I also didn't use quite enough oil.
Pommes Persillade
Cut the potatoes into 3/8 inch cubes. Rinse well and cover with water so they don't turn brown.
Heat the oil in a large skillet. Drain the potatoes and pat dry with paper towels. Saute the potatoes over high heat until browned on all sides.
While the potatoes are cooking, chop the garlic and parsley together (together is key) until finely minced. Add the persillade along with the salt and pepper to the potatoes and serve immediately.
Pommes Persillade
- 2 large potatoes, peeled
- 2 Tbsp canola oil
- 3 cloves garlic, peeled
- 1/4 cup (loose) fresh parsley leaves
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
Cut the potatoes into 3/8 inch cubes. Rinse well and cover with water so they don't turn brown.
Heat the oil in a large skillet. Drain the potatoes and pat dry with paper towels. Saute the potatoes over high heat until browned on all sides.
While the potatoes are cooking, chop the garlic and parsley together (together is key) until finely minced. Add the persillade along with the salt and pepper to the potatoes and serve immediately.
Monday, February 19, 2007
Batter-Dipped Tofu and Ginger Sauce
I got Kathi to dig this recipe out of one of her cookbooks for me. I love it. The fresh tofu that I get at Borough Market is so good though; it seems wrong to fry it. So I just eat my tofu fresh, but my Chinese markets have not had the dipping sauce that I like lately, so I made some ginger sauce this weekend instead.
Ginger Sauce
In a small saucepan, place vinegar, sugar, 3/4 cup water, and soy sauce, bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
Meanwhile, in a small bowl, combine cornstarch and 1 tablespoon water; stir into sauce. Cook mixture, stirring until clear and thickened.
Remove pan from heat; stir in ginger.
Makes 1 cup.
Batter-Dipped Tofu
Prepare Ginger Sauce.
While it is simmering, cut tofu into 1-inch squares about 1/4-inch thick. Set aside.
In a medium-size bowl, combine flour, wheat germ, and seasonings.
In a separate bowl, lightly beat egg. Add milk and hot pepper sauce.
In a large heavy skillet, heat oil. Piece by piece, dip tofu into flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side.
Serve warm, arranged on a platter with cocktail forks and a bowl of sauce for dipping. Surround platter with curly lettuce leaves or large sprigs of parsley.
4 to 6 servings
Ginger Sauce
- 6 Tbsp. rice vinegar
- 6 Tbsp. sugar
- 3/4 c. plus 1 Tbsp. water
- 2 Tbsp. soy sauce
- 1 Tbsp. corn starch ("corn flour" here in the UK)
- 1 Tbsp. finely minced ginger root
In a small saucepan, place vinegar, sugar, 3/4 cup water, and soy sauce, bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
Meanwhile, in a small bowl, combine cornstarch and 1 tablespoon water; stir into sauce. Cook mixture, stirring until clear and thickened.
Remove pan from heat; stir in ginger.
Makes 1 cup.
Batter-Dipped Tofu
- 1 recipe Ginger Sauce (above)
- 1/2 pound firm tofu
- 1/2 c. unbleached flour
- 2 Tbsp. toasted wheat germ
- 1/2 tsp. thyme
- 1/4 tsp. each of: dill weed, garlic powder, paprika and black pepper
- 1 egg
- 1 Tbsp. milk
- 3 drops hot pepper sauce
- 2 Tbsp. safflower oil
Prepare Ginger Sauce.
While it is simmering, cut tofu into 1-inch squares about 1/4-inch thick. Set aside.
In a medium-size bowl, combine flour, wheat germ, and seasonings.
In a separate bowl, lightly beat egg. Add milk and hot pepper sauce.
In a large heavy skillet, heat oil. Piece by piece, dip tofu into flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side.
Serve warm, arranged on a platter with cocktail forks and a bowl of sauce for dipping. Surround platter with curly lettuce leaves or large sprigs of parsley.
4 to 6 servings
Sunday, December 24, 2006
Christmas in Amsterdam and London
Last night I returned to London after visiting Guo Juan in Amsterdam for the weekend. This is the view from her beautiful apartment. She had a couple of students from France visiting as well, and Siu came up for Saturday night. Siu was in China with me this summer and, since Guo Juan made tons of excellent Chinese food, it felt like we were back in Wuhan. Another student of Guo Juan's, who lives just around the corner, came to spend time with us too. And I got to finally meet Guo Juan's son, Wang Zi. He is now about 3 dan and will also be playing in the London Open this week.
We were tourists this weekend. We took a boat tour through the canals (Guo Juan says she brings everyone on the boat tour, so she's done it many times). Camille (from Paris) said that what they tell you in French is not the same as what they tell you in English. I liked the houseboats along the river. Some even have front porches--rafts with deck chairs. We walked around for a while afterwards, stopping for tea and then meandering through a market where we ate raw herring with onions and pickles, a traditional Dutch delicacy. It was really good, but I'd recommend some sort of breath freshener afterwards. Since we were cold and we still had to go to Chinatown to go shopping for dinner, we stopped in another coffee shop. 
We ordered hot chocolate which, unbeknownst to us, was served with a small shot of a coffee liqueur. It was the perfect afternoon stop to warm and rejuvenate us. Inspired by our afternoon stop, we picked up some hazelnut liqueur to bring home. After eating tons of delicious Chinese food for dinner, we had oily balls, another Dutch treat. These were balls of oily dough, served with powdered sugar.
For breakfast yesterday, Guo Juan made a Chinese salad, which was easy to make and delicious.
Chinese Salad
- Chinese cabbage, chopped/sliced
- garlic, minced (optional)
- hot pepper stuff
- vinegar
- sesame oil
- soy sauce
- sesame seeds
Toss everything except the sesame seeds together and then sprinkle the sesame seeds on top. The hot pepper stuff: in Asian food stores you should be able to find something of this sort. It'll be a jar of hot peppers, chopped and stored in oil. The vinegar is Chinese vinegar, which is black (again, you should have no trouble finding this in an Asian food store). There was no measuring going on, so you'll have to just add everything to taste.
I walked up to Chinatown today to pick up some stuff to make dumplings. In the U.S., the Chinese restuarants are usually the only places open on Christmas, but in London, even these close. One of my grocery stores was open, so I was able to get most of what I needed. It was a ghost town out there today though. The tube was closed, and I guess the buses weren't even running, because I certainly didn't see any. There were practically no people on the streets (well, there were still a few with cameras). It was very disorienting. Even though I walk this route all the time, I kept pausing and wondering whether I had made a wrong turn somewhere. This is a picture of Emma with the "I heart London" t-shirt I sent her for Christmas. I made some pineapple upside-down cake today too. This is one of my favourite recipes, though our oven is not very cooperative, so my cake is still a bit undercooked in the middle.
Pineapple Upside-down Cake
- 1 20 oz can pineapple slices (drained)
- 1/2 Cup (1 stick) butter
- 1 Cup brown sugar
- 1 20 oz can crushed pineapple (drained)
- 1/2 Cup (1 stick) butter
- 1 1/3 Cups milk
- 2 1/2 Cups flour
- 1 1/2 Cups sugar
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1 tsp. vanilla
Pre-heat oven to 350. Grease a 9 x 13 pan. Arrange pineapple slices in pan. Melt 1/2 Cup butter, stir in brown sugar and crushed pineapple, pour over pineapple slices. Melt 1/2 Cup butter, add to milk and beat until "fluffy". (I always have trouble with this. My butter clots and I get worried. Maybe it's better to just barely mix, rather than beating them. Or maybe I don't beat them long enough.) Combine dry ingredients, add to butter/milk mixture, stir. Add eggs and vanilla, stir. Pour cake batter over pineapple mixture. Bake for 30 minutes or until knife comes out clean. Invert and serve.
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