- Wilted Radicchio with Shallots | Award-Winning Paleo Recipes | Nom Nom Paleo®:
Radicchio is a leaf chicory.
Radicchios are named after the towns in the Veneto region of northern Italy where most are grown.
All radicchios are late-season winter vegetables.
Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings.
Even more often they cook radicchio.
Recipe:
Yield: 2 servings.
2 heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges
2 tablespoons unsalted butter, plus butter to coat baking dish
2 tablespoons flour
1 1/2 cups milk
1 teaspoon kosher salt, or to taste
Freshly ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese
8 very thin slices of prosciutto.
1. If using Chioggia or Treviso radicchio, trim stalks to 1/2 inch.
2. Fill a large, deep saute pan with salted water.
Bring to a boil and immediately lower to a simmer.
Place radicchio in water in a single layer.
Cover with a clean tea towel.
Cook in barely simmering water for 30 minutes.
3. While radicchio is simmering, prepare a bechamel sauce.
In a medium saucepan, melt 2 tablespoons butter.
Stir in the flour.
Cook over low heat 3 minutes, stirring constantly.
Slowly whisk in the milk.
Whisk over medium heat until boiling and cook 3 minutes longer.
Stir in kosher salt and pepper.
Remove from heat and stir in Parmesan cheese.
4. Preheat oven to 176C. Butter an 8-inch square oven dish.
5. Drain radicchio. (Liquid may be saved for another use.)
Wrap each section in a slice of prosciutto.
Arrange in a single layer in buttered pan.
Pour bechamel on top, smoothing sauce into corners of pan.
Bake for 15 to 18 minutes or until bubbly.
OR:
- Bacon and Radicchio Risotto | David Lebovitz:
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Read the book and then get cooking. Food. Recipe.
Sunday, 12 April 2015
Saturday, 11 April 2015
Meatballs.
Matt’s Mama’s Meatballs
1 kilo/ 2 pounds ground beef (should not be too lean)
2 eggs
45 g/ 1/2 cup Pecorino Romano cheese
60 g/ 1 cup breadcrumbs
2-3 garlic minced
60 g/ 1/2 cup crushed pine nuts (this is my addition)
A bunch of chopped parsley
Salt & freshly ground black pepper
Duck fat for frying
Extra Pecorino cheese, grated, for serving
For the sauce:
A few plugs of olive oil
2 garlic cloves, smashed
A small bunch of parsley, chopped finely
2 liters/ 2 quarts tomato passata
Make tomato sauce
Start with a warm pan, add a couple plugs of olive oil
Add 2 garlic cloves, smashed.
Throw in a handful parsley.
Season with salt and pepper.
Cook on a low heat for about 1 to 2 hours.
In a large bowl mix ALL ingredients – make nice medium-sized balls (Americano style), fry in duck fat until browned. (my mom would have used Crisco filling us all with trans fats – but in honor of the Médoc duck fat was used)
After frying the balls drain on paper and add to the sauce and cook for until they are cooked through – about 30 min.
Serve with extra sauce in a shallow bowl with some graded pecorino.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
1 kilo/ 2 pounds ground beef (should not be too lean)
2 eggs
45 g/ 1/2 cup Pecorino Romano cheese
60 g/ 1 cup breadcrumbs
2-3 garlic minced
60 g/ 1/2 cup crushed pine nuts (this is my addition)
A bunch of chopped parsley
Salt & freshly ground black pepper
Duck fat for frying
Extra Pecorino cheese, grated, for serving
For the sauce:
A few plugs of olive oil
2 garlic cloves, smashed
A small bunch of parsley, chopped finely
2 liters/ 2 quarts tomato passata
Make tomato sauce
Start with a warm pan, add a couple plugs of olive oil
Add 2 garlic cloves, smashed.
Throw in a handful parsley.
Season with salt and pepper.
Cook on a low heat for about 1 to 2 hours.
In a large bowl mix ALL ingredients – make nice medium-sized balls (Americano style), fry in duck fat until browned. (my mom would have used Crisco filling us all with trans fats – but in honor of the Médoc duck fat was used)
After frying the balls drain on paper and add to the sauce and cook for until they are cooked through – about 30 min.
Serve with extra sauce in a shallow bowl with some graded pecorino.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
Meatballs.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
Allegra’s Meatballs
Tomato sauce:
1 onion, chopped finely
1 garlic, sliced finely
1 carrot, diced finely
1 liter /1 quart of tomato passata
A handful of basil leaves
5 tablespoons white wine
3 tablespoons olive oil
Salt and pepper
Heat the olive oil in a frying pan over medium heat. Cook the garlic, carrot and onion for a few minutes, then pour the white wine and continue to cook for 6 minutes or until softened. Stir in the passata and season with salt and pepper. Reduce heat to low and cook for 2 hours or until thickened and reduced. Add a pinch of sugar if the taste is too acid and at the very end, throw in the basil leaves.
Tip: Add a tablespoon of grated parmesan to sauce before serving.
Meatballs:
500 g/ 1 pound of minced meat ( I usually mix pork and veal )
80 g/ 1/2 cup stale bread, soaked in milk
2 eggs
1 garlic, finely chopped
1 tablespoon of parsley (finely chopped)
60 g/ 2/3 cup parmesan cheese, grated
Salt and freshly ground black pepper
Combine all the ingredients in a bowl, then roll into 2 cm-diameter balls Heat oil in a frying pan over medium heat.
Working in batches, fry meatballs, turning, for 3 minutes or until browned and cooked through.
Set aside.
Add the meatballs to the sauce and continue to cook on a low heat for 15 min.
Allegra’s Meatballs
Tomato sauce:
1 onion, chopped finely
1 garlic, sliced finely
1 carrot, diced finely
1 liter /1 quart of tomato passata
A handful of basil leaves
5 tablespoons white wine
3 tablespoons olive oil
Salt and pepper
Heat the olive oil in a frying pan over medium heat. Cook the garlic, carrot and onion for a few minutes, then pour the white wine and continue to cook for 6 minutes or until softened. Stir in the passata and season with salt and pepper. Reduce heat to low and cook for 2 hours or until thickened and reduced. Add a pinch of sugar if the taste is too acid and at the very end, throw in the basil leaves.
Tip: Add a tablespoon of grated parmesan to sauce before serving.
Meatballs:
500 g/ 1 pound of minced meat ( I usually mix pork and veal )
80 g/ 1/2 cup stale bread, soaked in milk
2 eggs
1 garlic, finely chopped
1 tablespoon of parsley (finely chopped)
60 g/ 2/3 cup parmesan cheese, grated
Salt and freshly ground black pepper
Combine all the ingredients in a bowl, then roll into 2 cm-diameter balls Heat oil in a frying pan over medium heat.
Working in batches, fry meatballs, turning, for 3 minutes or until browned and cooked through.
Set aside.
Add the meatballs to the sauce and continue to cook on a low heat for 15 min.
Friday, 10 April 2015
Ligurian Kale Pie (Torta di Verdura).
Recipe - Ligurian Kale Pie (Torta di Verdura) - NYTimes.com:
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons
olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated.
1. Place the greens in a large pot.
Add 3 cups of water, cover and set over medium heat.
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
Transfer to a colander.
Once cool, wring out the greens to remove as much water as possible.
2. Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.)
Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
3. Preheat the oven to 200C.
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
Transfer to a large mixing bowl.
Repeat with the remaining greens.
Process the scallions and herbs to a rough paste and mix into the greens.
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
Season to taste with salt.
4. Line a large cookie sheet with parchment paper and set aside.
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
Trim the top layer so it hangs over the filling by 1/2 inch.
Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.)
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
5. Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
If the top crust browns too quickly, cover it with foil.
Cool before eating.
It will keep 3 to 4 days at room temperature.
If refrigerated, warm the slices in a skillet before eating.
Serves 12.
'via Blog this'
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons
olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated.
1. Place the greens in a large pot.
Add 3 cups of water, cover and set over medium heat.
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
Transfer to a colander.
Once cool, wring out the greens to remove as much water as possible.
2. Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.)
Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
3. Preheat the oven to 200C.
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
Transfer to a large mixing bowl.
Repeat with the remaining greens.
Process the scallions and herbs to a rough paste and mix into the greens.
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
Season to taste with salt.
4. Line a large cookie sheet with parchment paper and set aside.
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
Trim the top layer so it hangs over the filling by 1/2 inch.
Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.)
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
5. Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
If the top crust browns too quickly, cover it with foil.
Cool before eating.
It will keep 3 to 4 days at room temperature.
If refrigerated, warm the slices in a skillet before eating.
Serves 12.
'via Blog this'
Spicy Carrot and Ginger Soup With Harissa.
Spicy Carrot and Ginger Soup With Harissa | Serious Eats : Recipes:
Ingredients
4 tablespoons extra-virgin olive oil, divided
1/2 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
1/2 small onion, chopped (about 1 cup)
2 cloves garlic, thinly sliced (about 2 teaspoons)
1 (1.6 cm) knob of ginger, peeled and finely chopped
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 to 2 tablespoons harissa paste (Harissa is a North African pepper paste).
0.5 kg carrots, peeled and roughly chopped
3 cups low-sodium homemade or store bought vegetable or chicken broth (Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version)
Kosher salt
1/4 cup pine nuts (optional - for topping)
2 tablespoons chopped fresh parsley leaves
1 tablespoon zest and 2 tablespoons juice from 1 lemon
Procedures
- Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute.
Add carrots and stir to coat in spice mixture.
Add broth (see note above), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering.
Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute.
Transfer to a bowl.
Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.
- When carrots are tender, transfer half of soup to a blender.
Start blender on lowest speed and slowly increase speed to high.
With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil.
Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired.
Repeat with remaining soup and 2 more tablespoons olive oil.
When all the soup is puréed, season to taste with salt and whisk in lemon juice.
- Serve soup immediately, topped with pine nut and parsley mixture.
'via Blog this'
Ingredients
4 tablespoons extra-virgin olive oil, divided
1/2 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
1/2 small onion, chopped (about 1 cup)
2 cloves garlic, thinly sliced (about 2 teaspoons)
1 (1.6 cm) knob of ginger, peeled and finely chopped
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 to 2 tablespoons harissa paste (Harissa is a North African pepper paste).
0.5 kg carrots, peeled and roughly chopped
3 cups low-sodium homemade or store bought vegetable or chicken broth (Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version)
Kosher salt
1/4 cup pine nuts (optional - for topping)
2 tablespoons chopped fresh parsley leaves
1 tablespoon zest and 2 tablespoons juice from 1 lemon
Procedures
- Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute.
Add carrots and stir to coat in spice mixture.
Add broth (see note above), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering.
Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute.
Transfer to a bowl.
Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.
- When carrots are tender, transfer half of soup to a blender.
Start blender on lowest speed and slowly increase speed to high.
With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil.
Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired.
Repeat with remaining soup and 2 more tablespoons olive oil.
When all the soup is puréed, season to taste with salt and whisk in lemon juice.
- Serve soup immediately, topped with pine nut and parsley mixture.
'via Blog this'
Buttered Mushroom, Sage Pesto + Goat Cheese Sourdough Toast.
Half Baked Harvest - Made with Love:
Ingredients
16 (1/3 cup) fresh sage leaves
1/2 cup raw kale
1/3 cup shelled pistachios
1/3 cup grated parmesan cheese
1/2 cup olive oil
salt, to taste
crushed red pepper flakes, to taste
8-12 ounces button mushrooms
1/4 cup balsamic vinegar
4 tablespoons unsalted butter, softened
1/2 teaspoon garlic salt
1 loaf of artisan sourdough bread, sliced (use gluten free if needed)
6 ounces goat cheese
4 ounces fontina cheese, shredded
arils from one pomegranate (optional)
Instructions
To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined.
Stir in the crushed red pepper flakes.
Set aside.
Preheat oven to 215C.
Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat.
Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown.
Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes.
Keep warm.
Meanwhile, mix the remaining butter with the garlic salt in a small bowl.
Spread the butter onto one side of each piece of bread and place on a baking sheet.
Bake for 5-8 minutes or until lightly toasted.
Remove the toast and spread with pesto and goat’s cheese.
Top with shredded fontina cheese.
Place under the broiler for 1–2 minutes or until the cheese is melted and golden.
Top with the mushrooms to serve.
Add the pomegranate arils if desired.
Sprinkle with sea salt.
'via Blog this'
Ingredients
16 (1/3 cup) fresh sage leaves
1/2 cup raw kale
1/3 cup shelled pistachios
1/3 cup grated parmesan cheese
1/2 cup olive oil
salt, to taste
crushed red pepper flakes, to taste
8-12 ounces button mushrooms
1/4 cup balsamic vinegar
4 tablespoons unsalted butter, softened
1/2 teaspoon garlic salt
1 loaf of artisan sourdough bread, sliced (use gluten free if needed)
6 ounces goat cheese
4 ounces fontina cheese, shredded
arils from one pomegranate (optional)
Instructions
To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined.
Stir in the crushed red pepper flakes.
Set aside.
Preheat oven to 215C.
Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat.
Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown.
Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes.
Keep warm.
Meanwhile, mix the remaining butter with the garlic salt in a small bowl.
Spread the butter onto one side of each piece of bread and place on a baking sheet.
Bake for 5-8 minutes or until lightly toasted.
Remove the toast and spread with pesto and goat’s cheese.
Top with shredded fontina cheese.
Place under the broiler for 1–2 minutes or until the cheese is melted and golden.
Top with the mushrooms to serve.
Add the pomegranate arils if desired.
Sprinkle with sea salt.
'via Blog this'
Thursday, 9 April 2015
Basic Curry Powder.
Basic Curry Powder - Recipes - Spice Mountain:
Recipe:
There are hundreds of recipes that can be used to make a curry powder.
Here I have listed a few that I sometimes use.
You can adapt these recipes to suit your own taste and preferences.
Description:
Basic curry powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder
‘Sweet’ Curry powder:
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cayenne/ chilli powder
1/4 tsp spanish paprika
Curry powder:
1 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp ground cloves
1/4 tsp fenugreek
about 1/2 tsp turmeric
1/4 tsp cayenne/ chilli powder
How To Use Whole Seeds Instead Of Pre Ground Spices:
Step 1:
Place a small dry skillet over medium heat. When the skillet is hot,
add the seeds eg cumin, coriander seeds. Toast them overmedium heat, stirring constantly, until they are fragrant–about 30 seconds. Remove skillet from heat and allow seedsto cool completely.
Step 2:
Once cooled, pour them into a small, dry, nonreactive bowl.Add the remaining spices (eg chilli powder, turmeric) and stir to combine.
Step 3:
Grind spices in an electric spice grinder or use a mortar and pestle to pulverize them. If any spice husks or large pieces remain,pour the curry powder through a fine-mesh sieve.
Step 4:
Store your curry powder in an air-tight glass jar with a tight-fitting lid. Keep in a cool, dry place.
'via Blog this'
Recipe:
There are hundreds of recipes that can be used to make a curry powder.
Here I have listed a few that I sometimes use.
You can adapt these recipes to suit your own taste and preferences.
Description:
Basic curry powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder
‘Sweet’ Curry powder:
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cayenne/ chilli powder
1/4 tsp spanish paprika
Curry powder:
1 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp ground cloves
1/4 tsp fenugreek
about 1/2 tsp turmeric
1/4 tsp cayenne/ chilli powder
How To Use Whole Seeds Instead Of Pre Ground Spices:
Step 1:
Place a small dry skillet over medium heat. When the skillet is hot,
add the seeds eg cumin, coriander seeds. Toast them overmedium heat, stirring constantly, until they are fragrant–about 30 seconds. Remove skillet from heat and allow seedsto cool completely.
Step 2:
Once cooled, pour them into a small, dry, nonreactive bowl.Add the remaining spices (eg chilli powder, turmeric) and stir to combine.
Step 3:
Grind spices in an electric spice grinder or use a mortar and pestle to pulverize them. If any spice husks or large pieces remain,pour the curry powder through a fine-mesh sieve.
Step 4:
Store your curry powder in an air-tight glass jar with a tight-fitting lid. Keep in a cool, dry place.
'via Blog this'
The Rhubarb.
Rhubarb Pudding | The Rhubarb Compendium: "Ревень."
Rhubarb Bread Pudding
Ingredients:
1 1/2 c milk
2 eggs, slightly beaten
4 slices of toast, cubed
1 c rhubarb, sliced
1 c sugar
1/2 tsp cinnamon
Procedure:
Mix eggs and milk together. Add toast, rhubarb, sugar and cinnamon. Pour into buttered casserole. Bake at 350 for one hour, or until custard is set.
Rhubarb Bread Pudding
Ingredients:
4.00 slices bread
25.00 mL margarine
250.00 mL sugar
3.00 mL cinnamon
750.00 mL fresh rhubarb, cut in 3 cm pieces
25.00 mL margarine
Procedure:
Spread each bread slice with 5 mL margarine, then cut in 1 to 1.5 cm cubes. Combine sugar and cinnamon. Arrange half rhubarb on bottom of greased baking dish (20 cm square). Top with half bread cubes and half sugar mixture. Repeat. Dot with 25 mL margarine. Cover and bake 20 min at 190C, uncover and bake until lightly browned (20 to 25 min more). Serve with milk, if desired. Makes 6 servings.
Rhubarb Bread Pudding
Ingredients:
4 Bread slices
3/4 ts Cinnamon
3 tb Butter
3 c Rhubarb 1" pieces
1/2 c Sugar; granulated
Procedure:
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
'via Blog this'
Rhubarb Bread Pudding
Ingredients:
1 1/2 c milk
2 eggs, slightly beaten
4 slices of toast, cubed
1 c rhubarb, sliced
1 c sugar
1/2 tsp cinnamon
Procedure:
Mix eggs and milk together. Add toast, rhubarb, sugar and cinnamon. Pour into buttered casserole. Bake at 350 for one hour, or until custard is set.
Rhubarb Bread Pudding
Ingredients:
4.00 slices bread
25.00 mL margarine
250.00 mL sugar
3.00 mL cinnamon
750.00 mL fresh rhubarb, cut in 3 cm pieces
25.00 mL margarine
Procedure:
Spread each bread slice with 5 mL margarine, then cut in 1 to 1.5 cm cubes. Combine sugar and cinnamon. Arrange half rhubarb on bottom of greased baking dish (20 cm square). Top with half bread cubes and half sugar mixture. Repeat. Dot with 25 mL margarine. Cover and bake 20 min at 190C, uncover and bake until lightly browned (20 to 25 min more). Serve with milk, if desired. Makes 6 servings.
Rhubarb Bread Pudding
Ingredients:
4 Bread slices
3/4 ts Cinnamon
3 tb Butter
3 c Rhubarb 1" pieces
1/2 c Sugar; granulated
Procedure:
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
'via Blog this'
Berry-Rhubarb Summer Pudding.
Ingredients:
1/2 cup dairy sour cream
1/2 cup whipping cream
2 cups fresh rhubarb sliced into
1/2-inch pieces
1/2 cup sugar
2 cups quartered strawberries
2 cups blackberries or raspberries
1 teaspoon lemon juice
Dash salt
1/2 of a 1-pound loaf of brioche or challah
Fresh berries
Procedure:
1. For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth. Cover with plastic wrap. Let stand at room temperature until thickened (24 to 36 hours). Refrigerate the creme fraiche.
2. For pudding: In a large saucepan, combine rhubarb and sugar. Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat. Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
3. Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened. Stir in blackberries; cook about 5 minutes more or till the berries fall apart. Remove pan from heat. Transfer fruit mixture to a non-metal bowl; cool. Stir in lemon juice and salt.
4. Remove the crust from the brioche; reserve the crust for another use. Cut the bread into 1/2-inch cubes.
5. Assemble pudding: In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer. Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer. Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes. Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture. Place cups on a baking sheet. Cover with waxed paper. Refrigerate the pudding overnight.
6. Serve dessert with some creme fraiche. Garnish with fresh berries.
Makes 6 to 8 servings.
Sunday, 5 April 2015
Venison Sausages Braised in Red Wine.
Venison Sausages Braised in Red Wine - Venison - Recipes - from Delia Online:
Ingredients
450 g venison sausages
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper
Method
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.
Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.
Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.
After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.
To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.
Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
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Ingredients
450 g venison sausages
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper
Method
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.
Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.
Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.
After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.
To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.
Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
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