http://shine.yahoo.com/entertaining-guide/panko-latkes-sour-cream-chives-202500457.html
Must try these.
Thursday, November 28, 2013
Zucchini Fritters
vegetable oil for frying
3 cups grated zucchini...
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.
I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.
Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together.
To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centres were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel.
To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. This is a seriously yummy dip! I love limes. And chili powder. And mayo. So this really couldn't go wrong.
3 cups grated zucchini...
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl.
I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.
Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together.
To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centres were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel.
To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up. This is a seriously yummy dip! I love limes. And chili powder. And mayo. So this really couldn't go wrong.
Taziki Potatoe Salad
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
3/4 cup Greek-style, plain fat-free yogurt
1/4 cup mayonnaise
3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper
Instructions
Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.
3/4 cup Greek-style, plain fat-free yogurt
1/4 cup mayonnaise
3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
1 serrano chile, seeded and thinly sliced
1/4 cup coarsely chopped mint
1 tablespoon chopped dill
Salt and freshly ground pepper
Instructions
Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.
Tuesday, November 5, 2013
Carmelize Onion, Mushroom Tartlets
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup chicken or vegetable broth
2 sheets puff pastry (thawed according to directions on package)
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
Add the broth, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup chicken or vegetable broth
2 sheets puff pastry (thawed according to directions on package)
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.
Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.
Add the broth, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.
Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.
Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.
Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.
Frozen Hot Cocoa
Place chopped chocolate and 1/4 cup of the milk in a microwave-safe container. Heat on 50% power for 1 minute. Stir.
Heat on 50% power for 30 seconds. Stir. If necessary, continue heating in 30-second increments until chocolate is melted.
Add hot chocolate mix and sugar. Stir.
Slowly pour in 1/2 cup of the milk. Stir, and let cool to room temperature.
Pour cooled chocolate mixture into blender. Add remaining milk and ice cubes. Puree until smooth.
Top with whipped cream and serve immediately.
Makes 2 giant frozen hot chocolates.
Grilled Bacon, Cheese and Tomatoe Sandwich
- 8 thick-cut bacon slices
- 8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
- 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
- 8 tomato slices, seeds removed, slices drained on paper towels
- 4 tablespoons mayonnaise
Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut. Serve.
Caramel Apple Crisp
4 large Granny Smith apples, thinly sliced (about 8 cups)
25 Caramels (1/2 of 14-oz. bag)
2T milk
25 NILLA Wafers, crushed (about 1 cup crumbs)
1/3 cup quick-cooking oats
1/4 cup firmly packed light brown sugar
1/4 cup (1/2 stick) cold margarine or butter, cut up
PREHEAT oven to 350°F. Place half of the apple slices in 1-1/2-qt. baking dish; top with half of the caramels. Repeat layers. Pour milk over caramel layer; set aside. MIX wafer crumbs, oats and sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over carmel layer.
BAKE 30 to 35 min. or until apples are tender. Serve warm.
Cheeseburger Stuffed Mushrooms
2 tablespoon butter
14 oz white, large stuffing mushrooms,washed and stems removed (or 16 oz regular sized mushrooms)
1/2 pound cooked lean ground beef, seasoned with salt and pepper to taste (1/2 tsp each)
6 slices bacon, cooked and crumbled into small pieces
2/3 cup pepper jack cheese, shredded
1/4 cup mayonnaise
1/2 teaspoon garlic salt
1/3 cup french fried onions
Cooking Directions:
In a saute pan melt butter and add mushrooms cooking for about 2 minutes on each side. Remove to an oven safe dish.
In a bowl combine browned ground beef, bacon, cheese, mayo and garlic salt. Mound filling into each mushroom cap and sprinkle with french fried onions. Bake at 350 degrees F for 15 minutes or until mushrooms are cooked through and cheese has melted. Serve immediately.
14 oz white, large stuffing mushrooms,washed and stems removed (or 16 oz regular sized mushrooms)
1/2 pound cooked lean ground beef, seasoned with salt and pepper to taste (1/2 tsp each)
6 slices bacon, cooked and crumbled into small pieces
2/3 cup pepper jack cheese, shredded
1/4 cup mayonnaise
1/2 teaspoon garlic salt
1/3 cup french fried onions
Cooking Directions:
In a saute pan melt butter and add mushrooms cooking for about 2 minutes on each side. Remove to an oven safe dish.
In a bowl combine browned ground beef, bacon, cheese, mayo and garlic salt. Mound filling into each mushroom cap and sprinkle with french fried onions. Bake at 350 degrees F for 15 minutes or until mushrooms are cooked through and cheese has melted. Serve immediately.
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