* 1 lb beef sirloin, cut into strips
* taco seasoning
* refried beans
* 1 cup shredded mozzarella cheese
* 1 cup shredded cheddar cheese or Mexican blend cheese
* tortilla chips
* sour cream
* salsa
* green onion
* horseradish to taste
Directions
1. Cut steak into strips.
2. Brown in skillet and add taco seasoning as directed on package.
3. Heat beans.
4. layer chips in a baking dish.
5. Layer chips with half of your beans, steak,& cheese.
6. Repeat and place in oven on 325 until cheese is melted.
7. Mix horseradish with sour cream to taste
8. Top with salsa, sour cream and green onions.
Sunday, June 28, 2009
Friday, June 26, 2009
Persimmon Lemon Bars
Makes 12 bars
Ingredients for crust
8 low-fat graham crackers
2 tablespoons butter or trans-fat free margarine, softened
1 tablespoon water
Ingredients for filling
2 ripe persimmons, such as Hachiya, stemmed, chopped, pit discarded
3 lemons, zest and juice
4 whole eggs
1/2 cup granulated sugar
2 tablespoons flour
1/4 cup powdered sugar
Preheat oven to 350 degrees F. Break the graham crackers and place them in a food processor. Process until fine crumbs form. Add the butter or margarine, and water. Pulse a few times until the crumbs are evenly moistened. Press into the bottom of an 8x8-inch pan.
Rinse out the bowl of the food processor. Add the persimmons and process until they're smooth. Add the lemon zest and juice, eggs, sugar and flour. Process until smooth. Poor the persimmon mixture over the crust and bake at 350 degrees F, uncovered, for 35 to 40 minutes until the topping is firm around the edge but still wiggles in the center. Cool completely and cover and chill at least 2 hours before slicing into 12 squares. Sprinkle with powdered sugar and serve immediately.
Ingredients for crust
8 low-fat graham crackers
2 tablespoons butter or trans-fat free margarine, softened
1 tablespoon water
Ingredients for filling
2 ripe persimmons, such as Hachiya, stemmed, chopped, pit discarded
3 lemons, zest and juice
4 whole eggs
1/2 cup granulated sugar
2 tablespoons flour
1/4 cup powdered sugar
Preheat oven to 350 degrees F. Break the graham crackers and place them in a food processor. Process until fine crumbs form. Add the butter or margarine, and water. Pulse a few times until the crumbs are evenly moistened. Press into the bottom of an 8x8-inch pan.
Rinse out the bowl of the food processor. Add the persimmons and process until they're smooth. Add the lemon zest and juice, eggs, sugar and flour. Process until smooth. Poor the persimmon mixture over the crust and bake at 350 degrees F, uncovered, for 35 to 40 minutes until the topping is firm around the edge but still wiggles in the center. Cool completely and cover and chill at least 2 hours before slicing into 12 squares. Sprinkle with powdered sugar and serve immediately.
Wednesday, June 24, 2009
Garlic Balsamic Chicken
4 Boneless Skinless Chicken Breasts
3 Tbsp. Flour
1 Tsp. Salt
1 Tsp. Pepper
2 Tbsp. Olive Oil
12 oz. Mushrooms (sliced)
4-6 Cloves Garlic (minced)
1/3 Cup Balsamic Vinegar
3/4 Cup Chicken Broth
1 Bay Leaf
1/2 Tsp. Thyme
1 Tbsp. Butter
Rinse and pat chicken dry. Mix 2 Tbsp. flour with salt and pepper. Dredge chicken in flour mixture. Heat oil in large skillet, brown chicken on one side for about 3 minutes. Turn chicken, then add mushrooms and garlic. Cook for another 3 minutes or until chicken is browned on other side. Stir in vinegar, stock, bay leaf, and thyme. Cover and cook over medium heat for 10 minutes or until chicken is tender and cooked through. Remove chicken from skillet and keep warm. Stir in 1 Tbsp. each flour and butter into skillet and cook, stirring constantly about 5 minutes. Discard bay leaf and pour sauce over chicken. This dish is nice served over rice.
3 Tbsp. Flour
1 Tsp. Salt
1 Tsp. Pepper
2 Tbsp. Olive Oil
12 oz. Mushrooms (sliced)
4-6 Cloves Garlic (minced)
1/3 Cup Balsamic Vinegar
3/4 Cup Chicken Broth
1 Bay Leaf
1/2 Tsp. Thyme
1 Tbsp. Butter
Rinse and pat chicken dry. Mix 2 Tbsp. flour with salt and pepper. Dredge chicken in flour mixture. Heat oil in large skillet, brown chicken on one side for about 3 minutes. Turn chicken, then add mushrooms and garlic. Cook for another 3 minutes or until chicken is browned on other side. Stir in vinegar, stock, bay leaf, and thyme. Cover and cook over medium heat for 10 minutes or until chicken is tender and cooked through. Remove chicken from skillet and keep warm. Stir in 1 Tbsp. each flour and butter into skillet and cook, stirring constantly about 5 minutes. Discard bay leaf and pour sauce over chicken. This dish is nice served over rice.
Friday, June 12, 2009
Guinness Stout Gingerbread Cake
Dark beer, molasses, and crystallized ginger give this cake uncommon depth of flavor. Candied-ginger whipped cream gilds the lily. Prep and Cook Time: about 1 hour. Notes: May be made up to 2 days ahead. Cool, cover with plastic wrap, and store at room temperature.
Yield: Makes two cakes, 8 to 12 servings total
Ingredients:
* 1 1/2 cups unsalted butter, melted and cooled
* 1 cup Guinness stout (not extra stout)
* 1 cup dark molasses (not blackstrap)
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 tablespoons ground ginger
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 2 1/2 cups all-purpose flour
* 1 1/2 cups finely chopped crystallized ginger
* 1 cup firmly packed dark brown sugar
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons grated lemon zest (from 2 to 3 lemons)
* Powdered sugar for dusting
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar
Preparation
1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.
2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.
3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.
4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.
Nutritional Information
Calories: 713 (44% from fat)
Protein: 4.9g
Fat: 35g (sat 21)
Carbohydrate: 97g
Fiber: 2g
Sodium: 292mg
Cholesterol: 138mg
Peggy Knickerbocker, Simple Soirées, Sunset, NOVEMBER 2006
Had something similar to this from Arizmendi this morning and it was fucking awesome!
Yield: Makes two cakes, 8 to 12 servings total
Ingredients:
* 1 1/2 cups unsalted butter, melted and cooled
* 1 cup Guinness stout (not extra stout)
* 1 cup dark molasses (not blackstrap)
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 tablespoons ground ginger
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 2 1/2 cups all-purpose flour
* 1 1/2 cups finely chopped crystallized ginger
* 1 cup firmly packed dark brown sugar
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons grated lemon zest (from 2 to 3 lemons)
* Powdered sugar for dusting
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar
Preparation
1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.
2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.
3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.
4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.
Nutritional Information
Calories: 713 (44% from fat)
Protein: 4.9g
Fat: 35g (sat 21)
Carbohydrate: 97g
Fiber: 2g
Sodium: 292mg
Cholesterol: 138mg
Peggy Knickerbocker, Simple Soirées, Sunset, NOVEMBER 2006
Had something similar to this from Arizmendi this morning and it was fucking awesome!
Wednesday, May 20, 2009
The Most Extraordinary French Lemon Cream Tart
The Most Extraordinary French Lemon Cream Tart
Adapted from Baking: From My Home to Yours
Makes 8 servings
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell
Getting ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk -- and you must whisk constantly to keep the eggs from scrambling -- you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. (See my blog post about getting the cream up to temperature.) Heads up at this point -- the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience -- depending on how much water you’ve got under the cream and how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the food processor) and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going -- to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.
Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth. Fruit coulis is nice with the tart, but not necessary, ditto a little crème fraiche. I know it sounds odd to offer something as rich as crème fraiche with something as rich as this tart, but it works -- because the lemon cream is so light and so intensely citric, it doesn’t taste or feel rich, a situation that is potentially dangerous and positively delightful.
Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.
© Dorie Greenspan, Houghton Mifflin Company, 2006
Photographs copyright © 2006 by Alan Richardson
--Dorie Greenspan
Adapted from Baking: From My Home to Yours
Makes 8 servings
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell
Getting ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180 degrees F. As you whisk -- and you must whisk constantly to keep the eggs from scrambling -- you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. (See my blog post about getting the cream up to temperature.) Heads up at this point -- the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience -- depending on how much water you’ve got under the cream and how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
Turn the blender to high (or turn on the food processor) and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going -- to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.
Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth. Fruit coulis is nice with the tart, but not necessary, ditto a little crème fraiche. I know it sounds odd to offer something as rich as crème fraiche with something as rich as this tart, but it works -- because the lemon cream is so light and so intensely citric, it doesn’t taste or feel rich, a situation that is potentially dangerous and positively delightful.
Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.
© Dorie Greenspan, Houghton Mifflin Company, 2006
Photographs copyright © 2006 by Alan Richardson
--Dorie Greenspan
Saturday, May 16, 2009
Coconut lime cake
Cake:
* 1 cup butter
* 2 cups sugar
* 1 teaspoon coconut oil
* 4 eggs
* 2 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup coconut milk
Glaze:
* 1 cup sour cream or yogurt
* 1 cup sugar
* 2 limes, zested and juicd
* 1/4 cup coconut milk
* 1 cup shredded coconut
Frosting:
* 1/2 cup butter
* 1/2 cup shortening
* 4 ounces cream cheese
* 1 pound box plus 1 cup powdered sugar
* 1/4 cup coconut milk
* 1 teaspoon vanilla
* 2 cups shredded coconut
Directions
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
* 1 cup butter
* 2 cups sugar
* 1 teaspoon coconut oil
* 4 eggs
* 2 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup coconut milk
Glaze:
* 1 cup sour cream or yogurt
* 1 cup sugar
* 2 limes, zested and juicd
* 1/4 cup coconut milk
* 1 cup shredded coconut
Frosting:
* 1/2 cup butter
* 1/2 cup shortening
* 4 ounces cream cheese
* 1 pound box plus 1 cup powdered sugar
* 1/4 cup coconut milk
* 1 teaspoon vanilla
* 2 cups shredded coconut
Directions
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
Saturday, May 2, 2009
Pesto Meatloaf Roll
1.5 pounds extra lean ground beef
3/4 cup fine dry bread crumbs
1 large egg
1 medium onion, finely chopped
1/4 cup chopped sun-dried tomatoes (I used the ones in a jar. If you use dry ones, soak them in hot water for 10-15 minutes to soften up)
3 tbsp tomato paste (I omitted it because I don't have any)
Pesto:
1 1/2 cups fresh basil
6 tbsp pine nuts
3 garlic cloves, minced
6 tbsp olive oil
6 tbsp grated Parmesan cheese
Meatloaf: Combine all ingredients in large bowl and mix well. Press into a 12x10 inch rectangle on greased aluminum foil.
Pesto: Put all ingredients into a food processor and process for 1 minute, until almost smooth.
Spread pesto onto beef. Roll up, jelly roll style, starting from the long edge. Carefully place roll, seam side down, on a baking sheet. Bake at 325F for one hour. Cut into 8 pieces and serve.
3/4 cup fine dry bread crumbs
1 large egg
1 medium onion, finely chopped
1/4 cup chopped sun-dried tomatoes (I used the ones in a jar. If you use dry ones, soak them in hot water for 10-15 minutes to soften up)
3 tbsp tomato paste (I omitted it because I don't have any)
Pesto:
1 1/2 cups fresh basil
6 tbsp pine nuts
3 garlic cloves, minced
6 tbsp olive oil
6 tbsp grated Parmesan cheese
Meatloaf: Combine all ingredients in large bowl and mix well. Press into a 12x10 inch rectangle on greased aluminum foil.
Pesto: Put all ingredients into a food processor and process for 1 minute, until almost smooth.
Spread pesto onto beef. Roll up, jelly roll style, starting from the long edge. Carefully place roll, seam side down, on a baking sheet. Bake at 325F for one hour. Cut into 8 pieces and serve.
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