Recipes - 1
Cold Herb Soup
A low-fat, sugar-free way to serve up a cool meal this summer.
Ingredients:
butter-flavored cooking spray
3/4 pound (360 g) sweet onion, chopped
1 1/2 tablespoons (22.5 g) all-purpose flour
1 16-ounce (454 g) canned low-fat, low-salt chicken broth
3/4 cup (180 ml) water
1 cup (40 g) chopped flat-leaf parsley
1 2/3-ounce (20 g) container frozen chopped chives, or 1/2 cup (20 g) snipped fresh
4 tablespoons (60 ml) minced fresh tarragon leaves
6 springs fresh thyme
1/3 cup (75 g) fat-free sour cream
fresh lemon slices and fresh herbs for garish
Directions:
Lightly coat a large saucepan with cooking spray. Add the onion and cook until onion is soft, stirring occasionally. Add the flour and cook, stirring, for 2 minutes. Pour in the broth and water. Bring to a simmer and stir until slightly thickened. Add the herbs and simmer for 3 minutes. Remove from heat and allow to cool for 10 minutes. Remove the thyme sprigs. Working in batches, transfer mixture to a food processor or blender and process until smooth, adding the sour cream to the last batch. In a large bowl, combine batches and refrigerate, covered, until cold. Serve in small soup bowls with lemon slices and herbs for garnish.
Yield: 4 servings
Nutritional Info: Per Serving: 99 calories (5% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 18 g carbohydrate, 3 g dietary fiber, 2 mg cholesterol, 257 mg sodium
Diabetic Exchanges: 1 carbohydrate (1/2 bread/starch, 2 vegetable)
Vietnamese Fresh Spring Rolls
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Yield: 8 Servings
Ingredients:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Directions:
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end wit hthelettuce.Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Note: The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.
Chicken Salad in the Tropics
This is a beautifully prepared fresh fruit salad with chicken.
Yield: 4 Servings
Ingredients:
1/4 cup orange juice
1/4 cup unsweetened pineapple juice
1/2 tablespoon chopped fresh parsley
1 tablespoon fresh lime juice
1 tablespoon light soy sauce
1/2 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon ground black pepper
4 cups mixed salad greens
1 pound boneless chicken breast halves, cooked and chopped
1 cup diced fresh mango
1 cup pineapple chunks
1/2 cup avocado, peeled, pitted and diced
1/2 cup chopped green bell pepper
1 (15 ounce) can black beans, rinsed and drained
1/2 cup shredded Cheddar cheese
1/4 cup cashews
Directions:
To prepare the dressing, whisk together in a small bowl the orange juice, pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey and pepper. Prepare the salad in a large bowl by tossing the mixed greens with the dressing. Divide dressed greens on four different plates. Arrange chicken in the middle of the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado, black beans, and cheese in “triangles” surrounding chicken.
Cucumber Sandwich
This sandwich is stuffed with cucumbers, sprouts, tomatoes, and avocadoes. It is a veggie lover’s dream!
Yield: 1 Serving
Ingredients:
2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed
Directions:
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.
Key Lime Pie
Fresh lime juice, oodles of grated lime rind, vanilla pudding, and whipped topping make the difference in this version of key lime pie made with sweetened condensed milk. After two hours in the fridge, it ‘s ready to wow your guests. Decorate with thinly cut slices of lime and whipped topping.
Prep Time: 20 Minutes
Cook Time: 9 Minutes
Ready In: 2 Hours 20 Minutes
Yield: 1 - 10 inch pie
Ingredients:
1 (10 inch) pie crust, baked and cooled
1 tablespoon grated lime zest
1 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Directions:
In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Fresh Peach Cake
This cake is so light and fluffy, you won’t even believe it’s sugar free!
Ingredients:
butter flavored cooking spray
1 cup (140 g) sifted cake flour
3/4 cup (143 g) no sugar sugar replacement such as Splenda or One Spoon
1/2 tablespoon (7.5g) baking powder
1/4 teaspoon (1.25 ml) salt
3 tablespoons (45 ml) canola oil
large egg, separated
1/4 cup (30 ml) egg substitute
1/4 cup (30 ml) water
3/4 teaspoon (3.75 ml) pure vanilla extract
grated zest of 1/2 orange
1/2 cup (120 ml) egg whites, at room temperature (whites of 4 large eggs or use refrigerated egg whites)
1/4 teaspoon (1.25 ml) cream of tartar
1 1/2 cups (216 g) no sugar, fat free whipped topping
1 pound (480 g) fresh peaches, peeled and sliced thin, then covered with water and 1 tablespoons (15 ml) lemon juice until ready to use
Directions:
Preheat oven to 325°F (160° C). Lightly coat a 9-inch (22.5 cm) cake pan with cooking spray. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix. Make a well in the middle. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well. In a large bowl, combine the 1 egg white with the additional 1/2 cup (120 ml). Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture. Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely. Using a serrated knife, slice the cake in half horizontally. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve.
Yield: 10 servings
Nutritional Info: Per Serving: 129 calories (28% calories from fat), 4 g protein, 5 g total fat (0.5 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 21 mg cholesterol, 176 mg sodium
Diabetic Exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat
Easy Morning Glory Muffins
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yield: 1 dozen
Ingredients:
2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Absolut Lemonade
Ingredients:
3/4 oz. Amaretto
3/4 oz. Absolut Citron Vodka
2 oz. Sour Mix
1 splash Sprite
Glass to Use: Beer Mug
Directions:
Pour all ingredients into a pint glass filled with ice.
Quick BLT Salad
Prep Time: 10 minutes
Cook Time: 20 mintues
Yield: 6 servings
Ingredients:
1 pkg. (7.5 oz.) ranch and bacon pasta salad mix
1/2 cup mayonnaise or salad dressing
3 cups finely shredded lettuce
1 large tomato, coarsely chopped
Directions:
Empty pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally, until pasta is tender. Drain pasta. Rinse with cold water. Shake to drain well. Stir together seasoning mix from salad mix and mayonnaise in large bowl. Stir in pasta, lettuce and tomato until well blended. Serve immediately.
Betty’s Tip 4 You: Get the great taste of the classic sandwich favorite in this quick and flavorful pasta saladc. Add bacon flavored bits or chips for even more bacon taste.
Nutritional Info: Per Serving: Calories: 325; Cal. from fat: 155; Sat. Fat: 2g; Cholesterol: 11mg; Sodium: 490mg; Carbs: 33g; Dietary Fiber: 2g; Sugars: 5g; Protien: 8g
Diet Exchanges: 2 starch, 1/2 high-fat meat, 1 vegetable, 2 fat
Carbohydrate Choice: 2
Cheese and Onion Quiche
The Way to Cook by Julia Child, Alfred A. Knopf
Quiche is an easy dish for luncheons, suppers, or appetizers. Its savory filling of cheese and onions, or spinach, or lobster or etc., is held together by a custard—liquid and eggs which slowly coagulate in the oven. All-purpose custard. Whatever the filling, the custard mixture remains the same, and as you can’t be exact about total amounts since pie shells vary in depth, you can at least calculate the custard by egg: Whisk 1 “large” egg in a measuring cup. Blend in liquid (usually milk) to reach the 1/2 cup mark. For example, whisk 3 eggs into 4 cups measure and stir in enough milk to reach the 1 1/2 cup mark. Whisk in a little salt to taste, freshly ground white pepper plus perhaps a speck of nutmeg, or drops of hot-pepper sauce. This is usually the amount you’ll need for an 8- to 9-inch shell.
Ingredients:
2-3 cups sliced onions cooked to very tender in 2 tbsps. olive oil and seasoned with salt, pepper, and a little sage
1 prebaked 9-inch pie shell in its ring or tin
1/4 cup lightly pressed down, coarsely grated Swiss cheese
1 1/2 cups of the preceding all-purpose custard
Directions:
Preheat the oven to 375 degrees and place the rack in the upper-third level. Spread half the cheese in the bottom of the pie shell, spread on the onions, and top with the remaining cheese. Beat up the custard briefly and pour it over the onions, filling the shell to within 1/8 inch of its rim if it’s straight-sided, not much more than halfway if the shell is slant-sided and the sides seem at all fragile. Bake 25 to 30 minutes, until filling is lightly puffed and nicely browned. For serving, slip the warm quiche out of its ring or pan and onto a serving board or platter, or serve from the pan cut into wedges.
Variations:
Spinach Quiche: Stem, wash, blanch, squeeze dry, then chop 10-oz. pkg. of fine fresh spinach. Saute’ 2 tbsps. of shallots or scallions briefly in 2 tbsps. butter, add spinach, and stir over moderate heat for several minutes until very tender. Season carefully with salt, pepper, and a speck of nutmeg. Proceed to build and bake the quiche as described.
Shrimp Quiche: Saute’ 1 c. of small cooked and shelled shrimp in 2 tbsps. butter for 1 minutes. Pour in 1/4 c. dry white vermouth and boil down rapidly for 30 seconds or so. Season with salt and pepper; proceed to build and bake the quiche as described.
DELUXE CHICKEN OR TURKEY SALAD
The Way to Cook by Julia Child, Alfred A. Knopf
“I marinate all of these in much the same way, in that I first marinate the elements briefly with the seasoning elements to blend flavors, then toss them with only enough mayonnaise to bind them together. This way you are getting splendid flavor and are not overdoing on the sauce. In fact, rather than mixing it in you may well pass the mayonnaise separately, and calorie watchers may slather it on at their own discretion.”
Ingredients:
6 cups cooked skinless and boneless chicken or turkey that has been cut into good-size bites, such as rectangles about 1 by 1 1/2 inches and 1/4 inch thick.
Salt and freshly ground white pepper
1 to 2 Tbs excellent light olive oil
2 to 3 Tbs freshly squeezed lemon juice
1/2 cup chopped fresh parsley
1 tsp finely cut tarragon leaves, or 1/4 tsp fragrant dried tarragon
1 cup diced tender celery stalks
1/2 cup minced scallions or mild onion
1 cup chopped walnuts, optional
3/4 cup or more of mayonnaise, preferably homemade
1 medium head of romaine, washed and dried
Decorative suggestions: 2 hard-boiled eggs, a large handful of fresh parsley, several strips of red pimento
Directions:
Preliminary seasoning. Toss the chicken or turkey in a big mixing bowl with the salt, pepper, and enough oil to enrobe the meat very lightly. Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts. Taste analytically, correct seasoning. Let steep 10 minutes, tossing several times.
* Ahead-of-time note: May be completed a day in advance to this point; cover and refrigerate.
Final seasoning. Drain any accumulated liquid out of the salad, correct seasoning again, and fold in just enough mayonnaise to enrobe the ingredients.
Yield: 6 to 8 servings
Chicken Broiled with Mustard, Herbs, and Bread Crumbs
Poulets Grilles A La Diable
Here is a fine method for broiled chicken which is good either hot or cold. The chicken is partially cooked under the broiler, then smeared with mustard and herbs, rolled in fresh bread crumbs, and returned to the broiler to brown and finish cooking. A practical attribute is that it can be almost entirely cooked ahead of time, set aside or refrigerated, and then finished off in the oven. With the mustard dip, a sauce is not a necessity. But if you want one, serve melted butter mixed with lemon juice and minced herbs, or sauce diable (herbal brown sauce with shallots and wine), Baked, whole tomatoes and green beans would go well with it, and a chilled rose wine.
Prep Time: 20 minutes
Cook Time: 20 mintue
Total Time: 40 minutes
Yield: 4 to 8 servings
Ingredients:
Two ready-to-cook, 2 1/2 pound broilers, halved or quartered
Basting fat: 6 tablespoons of melted butter blended with 2 tablespoons oil
Salt
6 tablespoons prepared mustard of the strong Dijon type
3 tablespoons finely minced shallots or green onions
1/2 tsp thyme, basil, or tarragon
1/8 tsp pepper
Pinch of cayenne pepper
4 cups fresh, white crumbs from homemade-type of bread (make the crumbs in an electric blender, 3 or 4 slices of bread at a time)
Special Equipment Needed:
saucepan (to make the basting fat)
pastry brush
broiling pan minus rack
broiling pan with rack
Directions:
Preheat oven broiler to moderately hot. Dry the chicken thoroughly, paint it with the butter and oil and arrange it skin side down in the bottom of the broiling pan. Place it so that the surface of the chicken is 5 to 6 inches from the hot broiling element and broil 10 minutes on each side, basting every 5 minutes. The chicken should be very lightly browned. Salt it lightly. Blend the mustard with the shallots or onions, herbs, and seasonings in a bowl. Drop by drop, beat in half the basting fat to make a mayonnaise-like cream. Reserve the rest of the basting fat for later. Paint the chicken pieces with the mustard mixture. Pour the crumbs into a big plate, then roll the chicken in the crumbs, patting them on so they will adhere. Arrange the chicken pieces skin-side down on the rack in the broiling pan and dribble half the remaining basting fat over them. Brown slowly for 10 minutes under a moderately hot broiler. Turn, baste with the last if the fat, and brown 10 minutes more on the other side. The chicken is done when the thickest part of the drumstick is tender, and, when the meat pricked with a fork, the juices run clear yellow. Transfer to a hot platter and serve.
Ahead-of-Time Notes: If you wish to do most of the cooking in advance, brown the crumbed chicken under the broiler for 5 minutes only on each side. It then may be finished off several hours later, placed in a preheated 350-degree oven for 20 to 30 minutes. Do not allow it to overcook. Nutrient analysis is based on 8 servings per recipe.
Tips: Defrosting Frozen Chicken: The best method for defrosting frozen chicken, according to those in the business, is the slowest: leave it in its transparent wrapper and let it thaw in the refrigerator. It will lose much less of its juice and flavor. The best alternative is to unwrap it and thaw it in a basin of cold, running water, removing the package of giblets from the cavity as soon as it can be pried loose, and pulling the legs and wings away from the body as soon as they will move.
Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck
CHILLED LEEK AND POTATO SOUP: VICHYSSOISE
“Here is the mother of the family in all her simplicity. You’ll note there’s no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary.” — Julia Child from The Way to Cook , Alfred A. Knopf.
Ingredients:
4 cups sliced leeks, white part only
4 cups diced potatoes, old or baking potatoes recommended
6 to 7 cups water
1 1/2 to 2 teaspoons salt or to taste
1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
1 Tablespoon fresh chives or parsley, minced
Directions:
Simmering the soup. Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.
Yield: 2 1/2 quarts (6 to 8 servings)
FRESH LEMON SHERBET
“It’s lemon sherbet in party dress when you serve it in balloon-shaped goblets, top it with a julienne of home-candied lemon peel, and pour around it a shallow pool of aquavit. I first had this splendid combination in Venice.”
— Julia Child, The Way to Cook, Alfred A. Knopf.
Ingredients:
4 to 6 large lemons-enough to make 1/2 scant cup of zests (yellow part of peel only) and 1 cup of juice
2 1/2 cups of sugar
4 cups of water
2 egg whites lightly beaten into a foam with 1/8 tsp of salt
1 cup or so iced aquavit (2 hours in the freezer)
Candied lemon peel, optional (see special note)
Directions:
Remove the zest from the lemons with the vegetable peeler.To extract their flavor, pulverize them 2 minutes with 1 cup of the sugar in the electric blender; add 1 1/2 cups of the water and pulverize 2 minutes more. Pour into the saucepan, add the rest of the sugar, bring to the simmer, swirl the pan by its handle for several seconds, until you are sure the sugar has completely dissolved. Remove from heat. Pour in the cup of lemon juice and the rest of the water; stir for several minutes over the ice cubes and water until well chilled. Whisk in the egg whites, and freeze according to your machine directions. The moment of serving, scoop a ball or two or sherbet into each chilled goblet, pour around it a big spoonful of aquavit, and if you wish, fork out a half dozen strands of the candied peel for decoration.
Yield: 2 quarts (10 to 12 servings)
Special Note: Candied citrus peel is a charming edible decoration for sherbets, puddings, and many fruit desserts. Once made, refrigerate in a covered jar where it will keep for weeks.
Ingredients:
The zests (colored part of peel only) of 4 large fine lemons, 3 oranges or 2 grapefruit
1 cup sugar
1/3 cup of water
Directions:
Remove the zests with the vegetable peeler and cut them into neat julienne strips 1 1/2 inches long and less than 1/8 inch wide.Simmer in 1 quart of water 6 minutes, drain, rinse in cold water, set aside. Bring the sugar and water to the simmer in the saucepan, and when the sugar has dissolved completely, cover the pan tightly and boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread. Remove from heat, stir in the peel, let steep for an hour, and it is ready to use.
Strawberry Or Raspberry Sauce Or Coulis
IN JULIA’S KITCHEN WITH MASTER CHEFS by Julia Child
The sauce of many uses — to accompany ice creams, puddings, custards, and souffles, to mention a few. Fresh berries are the most desirable, of course, but the packaged frozen ones do nicely out of season.
Ingredients:
1 quart fresh strawberries or raspberries, or two 10-ounce packages of frozen berries, partially defrosted
Sugar (”instant” quick-dissolving recommended) to taste — about 1 cup for fresh berries, 1 tablespoon or so for frozen berries
3 to 4 tablespoons fresh lemon juice
Directions:
Puree the berries, half the sugar called for, and 3 tablespoons of lemon juice in the machine, continuing until the sugar is completely dissolved — 2 to 3 minutes. Taste carefully to be sure there are no tiny undissolved granules. Puree in more sugar by the spoonful if needed and more lemon juice by droplets. Sieve, if necessary, to remove seeds and seed residue.
Yield: about 2 cups
Ahead-of-Time Note: Refrigerate in a covered bowl; the sauce will keep for a day or two.
Queen of Sheba Cake (Reine De Saba)
This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made in the same manner as other cakes, starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Ingredients:
4 ounces or squares semi-sweet chocolate melted with 2 tablespoons rum or coffee
1/4 pound or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 tablespoon granulated sugar
1/3 cup pulverized almonds, see note
1/4 teaspoon almond extract
1/2 cup cake flour, sifted
Directions:
Preheat oven to 350 degrees. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar. together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. Use Chocolate Butter Icing (Recipe follows) and press in a design of almonds over the icing.
Tip: To Pulverize Almonds - These are most easily done in the blender or processor, and should always be ground 1/2 cup at a time for the blender (1 cup for the processor) with several tablespoons of sugar to prevent them from becoming oily and lumpy, which would make them impossible to combine with other dry ingredients.
Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck
Chocolate-Butter Icing (Glacage au Chocolat)
This simple chocolate icing is butter beaten into melted chocolate, and forms a tender coating over a white or chocolate cake, or over a thoroughly chilled butter-cream icing.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
2 ounces (2 squares) semi-sweet baking chocolate
2 tablespoons rum or coffee
5 to 6 tablespoons unsalted butter
Directions:
Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.
Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck
Tomato Mackerel Salad
A delish mackerel salad in a yummy fresh tomato and basil sauce.
Yield: 4 Servings
Ingredients:
1/2 (15 ounce) can mackerel fillets, drained
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound roma (plum) tomatoes, chopped
1/2 cucumber, peeled and diced
1 small onion, chopped
1 head soft lettuce (Boston, Bibb or mixed baby greens)
Directions:
Place mackerel in a mixing bowl, and break into small chunks. Mix in garlic, tomato paste, and oil. Season with basil and salt and pepper. Stir in tomatoes, cucumber, and onion. Serve mixture on a bed of lettuce leaves.
Sun-dried Tomato, Feta and Pine Nut Salad
A delicious salad fancy enough to entertain with and easy enough to
make for yourself for lunch. Try adding grilled chicken strips to make a
meal out of it! Serve with balsamic vinaigrette.
Yield: 8 Servings
Ingredients:
1 loaf Italian bread, cubed
3 tablespoons extra virgin olive oil
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 cup pine nuts
1 cup sun-dried tomatoes
2 (16 ounce) packages mixed salad greens
4 green onions, cut into 1/2-inch pieces
8 ounces feta cheese, crumbled
Directions:
Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool. Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool. Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice. In a large salad bowl, toss mixed greens with green onions. Top with
croutons, sun-dried tomatoes, pine nuts, and feta.
Macronatha
Yield: 8 Servings
Ingredients:
1 (2 to 3 pound) whole chicken, cut into pieces
1 onion
30 whole cloves
1 cinnamon stick
1 (6 ounce) can tomato paste
1 pound penne pasta
1 pound grated Parmesan cheese
Directions:
Place chicken in large pot or Dutch oven and cover with water. Stud whole peeled onion with cloves and pierce with cinnamon stick. Place in pot with chicken. Stir in tomato paste. Bring to a boil, reduce heat, cover, and stew 60 to 90 minutes, until chicken is tender. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Layer pasta with Parmesan in a large serving bowl. Remove onion and pour chicken stock over pasta. Serve chicken pieces on the side.
Rolling Thunder
Ingredients:
1/2 oz. apricot brandy
1 1/2 oz. light rum
1/2 oz. vodka
1/4 oz. grenadine
1/4 oz. lime juice
Directions:
Combine ingredients in a cocktail shaker with ice. Shake and strain into a
cocktail glass.
Ghraybeh Cookies
This rich Mediterranean butter cookie is named after the Arabic word
for ‘swoon’, ghraybeh. The key ingredient for these exotic treats is the
semolina.
Yield: 24 Servings
Ingredients:
1/2 cup cake flour
1/2 cup all-purpose flour
1 cup semolina flour
1 cup clarified butter
2/3 cup confectioners’ sugar
3/4 teaspoon orange flower water
30 blanched almonds
Directions:
Preheat oven to 275 degrees F (135 degrees C). Sift together the cake flour, all-purpose flour, and semolina and set aside. Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners’ sugar. Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes. On a lightly floured surface, roll or pat the dough out to 1/4 inch
thickness, and cut into 1 inch sided diamonds and place them 1/2 inch
apart on an ungreased baking sheet. Then place an almond in the center
of each cookie. Back 35 to 40 minutes in the preheated oven. Do not over bake. Let the cookies cool for at least an hour. The are best served after they have cooled for several hours.
Galaktoboureko
Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell.
Yield: 15 Servings
Ingredients:
6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar
Directions:
Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
Cinnamon and Molasses Cookies
These cookies are slightly moiset, spicy and nutty.
Ingredients:
2 Tbsp. black molasses
4 Tbsp. butter or margarine
1 cup all-purpose flour
1/4 tsp. baking soda
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 1/2 cups packed brown sugar
1 Tbsp. ground almonds, or hazelnuts
1 egg yolk
1 cup confectioners’ sugar, sifted
Directions:
Lightly grease a baking sheet. Heat the molasses and butter or margarine gently until just beginning to melt. Sift the flour into a large bowl with the baking soda and spices, then stir in the sugar and almonds or hazelnuts. Beat the molasses mixture and egg yolk briskly into the bowl, drawing the ingredients together to form a firm, but soft dough. Roll out the dough on a lightly floured surface to 1/4-inch thick and stamp out shapes, such as stars, hearts, or circles. Re-roll the trimmings and cut more shapes. Place on the prepared baking sheet and chill for 15 minutes. Preheat the oven to 375 degrees F. Prick the cookies lightly with a fork and bake for 12-15 minutes, until just firm. Transfer to wire racks to become crisp. Mix the confectioners’ sugar with a little lukewarm water to make it slightly runny, then drizzle it over the cookies on the wire racks.
Yield: 24 cookies
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