Guacamole Sunday, Sep 28 2008 

Appetizer and Mexican olga 7:04 pm

ABOUT:

This recipe came to me from my friend from Guatemala, but being a guy he was using garlic salt and chili powder, so I use his ingredients except I used fresh chopped garlic and chili.

Servings:

2 cup

INGREDIENTS:

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
dulp of sour cream to preserve color
chopped garlic

DIRECTIONS:

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.

 

Gratin De Fruits Rouges (Berries Gratin) Sunday, Sep 28 2008 

Desert and French olga 6:59 pm

INGREDIENTS:

10 oz Morello cherries (fresh or frozen)
10 oz raspberries (fresh or frozen)
2 1/2 oz sugar
5 Tbs sour cream
2 egg yolks
11/2 oz granulated sugar
1/2 teaspoon vanilla essence

DIRECTIONS:

Evenly display the fruits into the 4 ear-dishes
Pre-heat oven on grill.
In a salad bowl, mix the egg yolks with the sugar sharply so that the mixture becomes clearer and frothy. Add the sour cream and mix.
Pour the mixture evenly on the fruits, then sprinkle evenly the granulated sugar on top.
Put under the grill until it gets brown (reckon 10 minutes).
Serve right away.

 

Fried Eggplants Sunday, Sep 28 2008 

Appetizer and Italian and Russian and Vegetables olga 6:58 pm

ABOUT:

Recipe came from my mother

Servings:

INGREDIENTS:

Eggplans
Salt
mayo
garlic
pepper

DIRECTIONS:

Cut eggplant with rings, put salt over the slices

Smash them to get bitterness out

Fry on max

Add topping – mayo+garlic+pepper

 

Oreshki – Baked Walnut Cookies Sunday, Sep 28 2008 

Desert and Russian and Ukrainian olga 6:57 pm

INGREDIENTS:

Filling:
2 cups finely chopped walnuts
1 can condensed milk

Dough:
½ cup sugar
2 eggs
¼ tsp baking soda
1 T vinegar
250 gr unsalted butter
3 cup flour
1 tsp vanilla

DIRECTIONS:

Filling:
Cover can of condensed milk with water, bring it to boil and cook on low for 3 hours.
When cooked, cool with cold water. Mix milk with walnuts.

Dough:
Heat over to 375 F
Mix sugar with egg yolks
Mix egg whites until they get foamy
Mix vinegar with soda
Combine sugar, egg whites, vinegar mixtures with flour, vanilla to make dough

Fill in walnut forms with dough and make it hollow for the filling later
Bake for 15 minutes, until the edges get golden. Let it cook off and use filling to put two shells together.

 

French Vinaigrette Sunday, Sep 28 2008 

Culinary Basics and French , olga 6:51 pm

INGREDIENTS:

1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil

DIRECTIONS:

Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.

 

Fettuccine Alfredo Sunday, Sep 28 2008 

Italian and Pasta olga 6:48 pm

INGREDIENTS:

12 oz dried egg fettuccine or fresh
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1/2 cup grated Parmigiano-Reggiano (4 oz) plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.

Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat. Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well. Sprinkle with additional cheese and serve immediately.

 

Eggnog Sunday, Sep 28 2008 

American and Beverage , olga 6:47 pm

INGREDIENTS:

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

DIRECTIONS:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

 

Duck A L’Orange Sunday, Sep 28 2008 

Duck and French , olga 6:45 pm

INGREDIENTS:

For duck
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 (5- to 6-lb) Long Island duck (also called Pekin)
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib

For sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

DIRECTIONS:

Roast duck:
Put oven rack in middle position and preheat oven to 475°F.

Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.

Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.

Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.

Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.

Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.

Make sauce:
While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.

Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.

Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.

 

Duck Breast Sunday, Sep 28 2008 

Duck and French , olga 6:44 pm

INGREDIENTS:

4 boneless 1/2 duck breastst, skin on
Salt and Pepper
2 Tablespoons Vegetable oil
1 teaspoons Fresh Thyme

DIRECTIONS:

Preheat oven to 425 F

With the tip of a sharp knife, lightly score cross pattern in the skin of the duck breasts.
This will help them render their fat and crisp nicely.

Season the duck breasts lightly with salt and pepper.

In a heavy skillet over medium heat in the oil, slowly brown and crisp breasts, skin side down.
Remove to an oven proof dish, skin side up.

Sprinkly with thyme.
Roast for 5 minutes for medium rare.

Medium Rare 140
Medium 145

 

Venetian Peperonata Monday, Jul 7 2008 

Appetizer and Italian and Mediterranean and Vegetables , olga 10:14 pm

ABOUT:

From Bon Appetit

INGREDIENTS:

1 eggplant, chopped
1/4 c. olive oil
1 garlic cloves, minced
1 onion, chopped
1 green pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2/3 c. white wine
1 can diced tomatoes, drained

crusty French or Italian bread
feta or gorgonzola cheese, crumbled

DIRECTIONS:

Slice eggplant into 3/4 inch thick rounds. Sprinkle with salt and let stand for 45 minutes. Meanwhile, seed and chop all peppers and onion. When time is up, cut eggplant into bite-sized cubes.

Heat oil with garlic in large skillet over medium heat until garlic begins to brown. Add onion, sauté until golden. Add eggplant, peppers and wine. Cover and simmer until peppers are tender, stirring occasionally, about 30 minutes.

Add tomatoes. increase heat to medium-high heat and sauté uncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. Serve with toasted crusty bread and sprinkle with cheese before serving.

 

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