Warm chocolate puddings
everyday food magazine, december 2006
Serves 4
Prep time: 15 minutes
Total time: 40 minutes
4 oz. semisweet or bittersweet chocolate, chopped
4 Tbsp. (1/2 stick) unsalted butter
4 Tbsp. sugar
2 large eggs, yolks and whites separated
1/2 tsp. pure vanilla extract
1/4 tsp. salt
ice cream for serving (optional - ha!)
1. Preheat oven to 375. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
Tuesday, June 17, 2008
Pasta with goat cheese and roasted asparagus
Pasta with goat cheese and roasted asparagus
everyday food magazine, may 2007
Serves 4
Prep time: 20 minutes
Total time: 35 minutes
2 bunches asparagus (2 lbs. total), tough ends removed
4 Tbsp. butter, cut into small pieces
12 oz. cavatappi or other short pasta
1 small log soft goat cheese (5 oz.), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish
1. Preheat oven to 450. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
VERDICT: We tried it, and CO didn't particularly like it. I would eat it for lunch or something, but it wasn't fabulous.
everyday food magazine, may 2007
Serves 4
Prep time: 20 minutes
Total time: 35 minutes
2 bunches asparagus (2 lbs. total), tough ends removed
4 Tbsp. butter, cut into small pieces
12 oz. cavatappi or other short pasta
1 small log soft goat cheese (5 oz.), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish
1. Preheat oven to 450. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
VERDICT: We tried it, and CO didn't particularly like it. I would eat it for lunch or something, but it wasn't fabulous.
Thursday, June 12, 2008
Apple Cinnamon Muffins
Apple Cinnamon Muffins - ??
3/4 c . milk
1/2 c. vegetable oil
1 egg
2 c. flour
1 medium apple, pared and chopped
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups or line with cupcake liners.
Beat milk, oil, egg, & chopped apple. Stir in flour, sugar, baking powder, salt, and cinnamon all at once, just until flour is moistened (batter will be lumpy). Divide batter among muffin cups.
Sprinkle with brown sugar, if desired. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan.
Oatmeal raisin muffins -
Use apple cinnamon recipe, but make the following changes:
Omit the apples. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup oatmeal, 1/2 tsp. nutmeg, and 1/4 tsp. ground cinnamon with the flour.
3/4 c . milk
1/2 c. vegetable oil
1 egg
2 c. flour
1 medium apple, pared and chopped
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups or line with cupcake liners.
Beat milk, oil, egg, & chopped apple. Stir in flour, sugar, baking powder, salt, and cinnamon all at once, just until flour is moistened (batter will be lumpy). Divide batter among muffin cups.
Sprinkle with brown sugar, if desired. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan.
Oatmeal raisin muffins -
Use apple cinnamon recipe, but make the following changes:
Omit the apples. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup oatmeal, 1/2 tsp. nutmeg, and 1/4 tsp. ground cinnamon with the flour.
Guacamole
Guacamole - Jenny Rose
2 avocados
1/2 lime, juiced (can use whole lime if small)
2 Tbsp. chopped onion
1/2 tsp. salt
1 tsp. olive oil
1 Tbsp. chopped cilantro
1 clove garlic, chopped
1/4 c. chopped tomato
1/4 tsp. ground pepper
1/4 tsp. Tabasco sauce
Mix all ingredients together, cover tightly, and refrigerate at least 1 hour.
Can also add sprinkle of cumin or chopped jalapeño pepper.
2 avocados
1/2 lime, juiced (can use whole lime if small)
2 Tbsp. chopped onion
1/2 tsp. salt
1 tsp. olive oil
1 Tbsp. chopped cilantro
1 clove garlic, chopped
1/4 c. chopped tomato
1/4 tsp. ground pepper
1/4 tsp. Tabasco sauce
Mix all ingredients together, cover tightly, and refrigerate at least 1 hour.
Can also add sprinkle of cumin or chopped jalapeño pepper.
Sunday, June 8, 2008
Brigadeirao
Brigadeirao (Brazilian chocolate pudding) - From Bianca Valentim (Luisa's sister) also online
6 egg yolks
2 cans sweetened condensed milk (I think they're 14-16 ounces?)
2 cans milk (measure milk in cans)
1 Tbsp. margarine
6 Tbsp. cocoa powder
Put everything in a bowl. Mix well until you have a homogeneous mixture. Grease a (Bundt or Angelfood cake) pan with margarine. Put in a Maria bath (put the pan with the pudding in a larger pan with water in it) and bake in a 475 degree Fahrenheit oven for about 50 minutes. Remove from oven and let cool. Remove from mold and decorate with chocolate sprinkles (jimmies).
6 egg yolks
2 cans sweetened condensed milk (I think they're 14-16 ounces?)
2 cans milk (measure milk in cans)
1 Tbsp. margarine
6 Tbsp. cocoa powder
Put everything in a bowl. Mix well until you have a homogeneous mixture. Grease a (Bundt or Angelfood cake) pan with margarine. Put in a Maria bath (put the pan with the pudding in a larger pan with water in it) and bake in a 475 degree Fahrenheit oven for about 50 minutes. Remove from oven and let cool. Remove from mold and decorate with chocolate sprinkles (jimmies).
Valderez's Apple "Pie"
Valderez (Adriana's mom)
5 apples, peeled & chopped
1 Tbsp. baking powder
3 c. sugar
4 c. flour
1 tsp. cinnamon
2 eggs, beaten
1/2 c. margarine, sliced
Grease 9 x 13 pan and put apples in the bottom. Mix the dry ingredients and put them on top of the apples. Put the butter pieces on top. Add the beaten eggs and sprinkle some cinnamon on top. Bake for 25-30 minutes.
*Valderez says you have to pray while making it *
5 apples, peeled & chopped
1 Tbsp. baking powder
3 c. sugar
4 c. flour
1 tsp. cinnamon
2 eggs, beaten
1/2 c. margarine, sliced
Grease 9 x 13 pan and put apples in the bottom. Mix the dry ingredients and put them on top of the apples. Put the butter pieces on top. Add the beaten eggs and sprinkle some cinnamon on top. Bake for 25-30 minutes.
*Valderez says you have to pray while making it *
Kelly Fresh Spaghetti Sauce
Kelly Family Fresh Spaghetti Sauce - Katy Kelly
2-3 medium tomatoes peeled & diced with juices
1/4 c. olive oil
1 large clove garlic, minced or crushed
1 1/2 tsp salt
1/2 tsp dried basil
1/4 c. chopped parsley
A few twists of freshly ground pepper
8 oz. spaghetti
Combine all ingredients and serve over cooked spaghetti.
2-3 medium tomatoes peeled & diced with juices
1/4 c. olive oil
1 large clove garlic, minced or crushed
1 1/2 tsp salt
1/2 tsp dried basil
1/4 c. chopped parsley
A few twists of freshly ground pepper
8 oz. spaghetti
Combine all ingredients and serve over cooked spaghetti.
Thursday, June 5, 2008
German Apple Pancake
German Apple Pancake - from Swiss Ms. via Jessica Jones
What you need:
2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar
What to do:
Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.
Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.
Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.
(Recipe from Swiss Ms. back when she was American Ms.)
What you need:
2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar
What to do:
Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.
Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.
Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.
(Recipe from Swiss Ms. back when she was American Ms.)
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