New Recipe Review-July 2011

caliloo

12 years ago

I am definitely late starting this thread for the month... sorry! Put all your newly tried recipes here please :-)

Alexa

Comments (16)

Jasdip
12 years ago
I made a Pavlova for dessert last nite. Had never tried making a baked meringue before. We both really liked it. I liked it because it wasn't overly sweet (sweet things don't do a thing for me, don't have a sweet tooth).

I didn't put sugar in the whipped cream, just vanilla, so that helped as well. I also cut the recipe in half, for the 2 of us.

PAVLOVA WITH BERRIES

4 egg whites
1 C sugar (or granulated Splenda)
2 tsp cornstarch
1 tso vanilla extract
1 tsp white vinegar
Whipped cream - Berries macerated in a little sugar

Preheat oven to 300 F and line a cookie sheet with parchment paper. Use an 8 1/2" or 9" cake pan and pencil to trace a simple round outline as a guide for pouring the meringue.

In a large (and very clean) mixing bowl, whip egg whites until you have firm peaks. Slowly add the sugar while continuing to beat until stiff peaks form. Now mix in the cornstarch, vanilla, and vinegar.

Pour mixture into the center of the circle and gently spread with a spatula until 2 or 3" short of reaching the line (it will spread out more while baking).

Bake for 1 hour in a preheated oven then turn off the heat and leave in the oven until it has cooled. Top individual slices with whipped cream and macerated strawberries and blueberries.
carol_in_california
12 years ago
I found this recipe on the cooking section of Freecycle and it is the best cake I have ever made.

Apple Cider Pound Cake

* 3 cups sugar
* 1-1/2 cups butter, softened
* 6 eggs
* 3 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup apple cider
* 1 teaspoon vanilla extract
* ICING:
* 1/2 cup sugar
* 1/4 cup butter, cubed
* 1/4 cup buttermilk
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon baking sodaDirections
* In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.

* Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.

* Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
Related Discussions
New Recipe Review - February 2011
Q
Comments (23)
These were a big hit at our recent movie night get together. They were also a huge hit as leftovers, even though DH doesn't normally like white meat! I try to keep the sodium low in my cooking and the McCormick's brand of lemon pepper is a staple in our house. Also, we grow Meyers so used those instead of the more acidic grocery store lemons. The marinade makes a tasty sauce, but a spicy bottled sate sauce was also a great pairing with it. Recipe doubles perfectly: Chicken Skewers with Garlic, Lemon & Mint Adapted from Roving Feast columnist Marlena Spieler, to the San Francisco Chronicle INGREDIENTS 1.5 lbs chicken breast, skinless and boneless 5 garlic cloves, coarsely chopped 1/2 cup fresh mint leaves, stems removed and chopped 1/2 cup lemon juice (use 3 small or 2 large lemons), seeds removed 1 tablespoons olive oil 2 Tblsp cup oyster sauce (if you don�t have any, use 2 tsp lemon pepper total instead) 1/2 tsp McCormick's lemon pepper or other brand 1/4 cup dry white wine or dry sherry 1/4 cup chicken broth INSTRUCTIONS: 1. Cut the chicken into 2" chunks, trimming off any surface white ligament and excess fat. 2. Combine the chicken, garlic, mint, lemon juice, olive oil, oyster sauce and lemon pepper in a plastic container. Cover tightly. Refrigerate overnight, or up to 24 hours. 3. Remove from refrig 1/2 hr before serving. Drain the chicken, reserving marinade. 4. Place oven rack in highest position and preheat broiler on high for at least 10 minutes. Line a large flat cookie sheet, big enough to hold all four skewers, with foil. Spray with cooking spray. 5. Add the chicken broth and sherry to reserved marinade. Bring to a boil over high heat for 3-4 minutes. Thicken with cornstarch, or just cook over medium heat until reduced to 3/4 cup. Taste for seasoning, then cover or low heat to keep it warm. 6. Thread the chicken cubes onto two 15-inch skewers. Place on cookie sheet, spray again with cooking spray. 7. Broil chicken skewers for 7 min. on one side and 3-4 minutes the second side. Let rest on a platter 2-3 minutes. Garnish chicken with additional chopped mint, if you wish. Pour the sauce over the chicken, or serve it on the side. You can also use a Thai or Indonesian sate sauce, if desired. - Makes two 15-inch metal skewers, enough to serve 3-4 people.
...See More
New Recipe Review-September 2011
Q
Comments (19)
Well, my first time posting this I had everything about done and my browser shut down for no apparent reason other than I was installing the latest Java update, which they bug me about nearly every day. I knew there was a reason I was ignoring it!! I'm really determined to post these recipes though, because they were really good and I think I mentioned that I would like to have a larger repertoire of Indian recipes. I like the idea of Indian food but am rarely pleased with my execution of it. I'm usually not crazy about the mix of spices, but these two dishes were so good I couldn't stop eating them. Easy peasy too, so give them a try if you'd like to try something Indian. However, be forewarned they are hard core vegegarian. The best BF could say about them is he didn't dislike them! Masoor Dal (Spiced Red Lentils), from an unkown blogger. Check out the link to the blog, the photos and description are what made this worthwhile. Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Ingredients 1/2 teaspoon turmeric 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon paprika (can use chili power for more kick) extra virgin olive oil 5 cloves garlic, grated 1 inch piece ginger, grated 1 small onion, diced 1 jalapeno pepper, seeds removed and diced 1 14.5 ounce can Petite Cut tomatoes, liquid drained 2 cups masoor dal (red lentils), rinsed 5 cups water 1/2 cup cilantro leaves, chopped salt and pepper to taste Directions Measure out the spices into a small bowl and set aside. In a large pot or dutch oven on medium heat, add olive oil. When the oil starts bubbling stir in spices and cook for a minute. Add garlic and ginger and cook for another minute. Add onions and peppers and stir until the onions starts to soften. Add in tomatoes and cook until the tomatoes start to breakdown and get pulpy. Add in lentils and water and bring to boil. Turn heat low, cover and simmer until lentils are soft and tender, about 20 - 25 minutes. Stir in most of the chopped cilantro, reserving a little to garnish. Serve with naan or with basmati rice or both. Lpink's notes: I had to cook it more like 45 min. but I used half brown lentils since I ran out of red. Also, I didn't drain the chopped tomatoes, I used the juice as part of the liquid to cook the lentils, but added towards the end, as acids make bean skins tough. Easily cut in half but I forgot to do that at the outset. Ethiopian Cabbage Dish by stamarex. I made it Indian by adding garam masala Ingredients 1/2 cup olive oil (I only used 1/8 cup in the crockpot) 4 carrots, thinly sliced 1 onion, thinly sliced 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 head cabbage, shredded (I diced) 5 potatoes, peeled and cut into 1-inch cubes (I used chunks of red potatoes with the skins mostly on) I added 1/4 tsp. garam malsa to the mix. Directions Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Lpink's notes: I made this in the crockpot. I layered the veggies with the spices, except I didn't use salt and pepper I used seasoned salt, which had garlic, onion and lemon in it too. I used much less oil and mixed it with an equal amount of veg. broth at the bottom of the crockpot. I had to sprinkle a little more broth over it as it got closer to being done, so I used maybe 1/3 cup of broth overall. I put this in the crockpot initially on low, but turned it up afte a while since I only had 3-4 hours to cook it.
...See More
New Recipe Review - October 2011
Q
Comments (9)
I made these last week from Cook's Illustrated. At first they were terribly sweet. However the next day they had mellowed and were absolutely delicious! Ultimate Turtle Brownies Ingredients Caramel: 1/4heavy cream plus 2 additional tablespoons 1/4 teaspoon table salt 1/4 cup water 2 tablespoons light corn syrup 1-1/4 cups sugar 2 tablespoons unsalted butter 1 teaspoon vanilla extract Brownies: 8 tablespoons unsalted butter (1 stick), cut into 8 pieces 4 ounces bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 3/4 cup unbleached all-purpose flour 1/2 teaspoon baking powder 2 large eggs, room temperature 1 cup sugar 1/4 teaspoon table salt 2/3 cup chopped pecans 1/3 cup semisweet chocolate chips, optional (I added this and will again next time) Garnish: 25 pecan halves, toasted TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside. TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain. Following illustrations below, distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef�s knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature. (I like to put them in the microwave for 20-30 seconds and eat them warm- the caramel gets nice and gooey and it�s so good!). Source: Cook�s Illustrated May 2006 Linda
...See More
New Recipe Review - November 2011
Q
Comments (34)
Jenn that salad sounds DELISH! My mom gave me a bag of walunts and I already had two bags in the freezer, so I'm collecting walnut recipes, lol! Speaking of walnuts, the salad I made for Thanksgiving was delicious. I didn't follow it to a T though. But I love beet salads and this one is lower fat than my traditional beet salad which has goat or feta cheese in the mix. BTW, this was also great mixed in with some homegrown cabbage the next day as a kind of coleslaw. Beet and Walnut Salad - Rachel Ray 1/2 cup chopped walnuts 1 heart romaine lettuce, chopped (I used a gourmet lettuce mix, including red leaf, mache, romaine and frise, my favorite. Also added chopped cabbage the next day.) 1 can sliced beets (14 ounces), drained and chopped (I left out this time, subbed a red pepper for color) 4 radishes, chopped 1/2 small red onion, chopped 2 ribs celery, chopped (I subbed two pickling cucumbers, very yum!) 2 tablespoons black cherry, seedless raspberry or apricot preserves (I used blackberry) 2 tablespoons vinegar, eyeball it 1 teaspoon poppy seeds, (optional, but makes the dish, IMHO) 3 tablespoons extra-virgin olive oil (EVOO) Salt and pepper Toast the nuts in a small pan over medium heat, 3-4 minutes, then let them cool. Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk EVOO into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste. Lpink's notes: I marinated the chopped veggies in the dressing for a couple of hours before putting the stuff on the lettuce. Also, it still tasted kinds bland to me so I added 1 or 2 TBLSP raspberry balsamic vinegar. I can't remember if it was 1 or 2, but it made the salad, that's for sure. Could add more of the preserves and regular old balsamic vinegar if you don't have the snazzy raspberry kind. ________________________________________________________ This dressing was a great alternative to the usual sagey kind, I may make it every year. Wild Rice and Goat Cheese Dressing Recipe courtesy Bobby Flay Prep Time: 25 min Inactive Time and Cook Time: 1 hr 45 min Serves: 6 to 8 servings (Definitely 8!) Ingredients 2 cups wild rice 6 cups water 3/4 pound Spanish-style chorizo, diced, see Cook's note* 5 tablespoons unsalted butter, plus extra for greasing the dish 1 cup Spanish onion, diced 1/2 cup diced carrots (BF didn't want carrots so I used all celery, but it would have been great with carrots) 1/2 cup diced celery 3 cloves garlic, finely chopped 2 tablespoons fresh thyme, chopped (I used 1 1/2 tsp. dried thyme) 1 (day-old) loaf country-style bread, cubed 2 to 4 cups homemade chicken stock (Use the lesser amount) 12 ounces goat cheese (I used maybe 6 oz.) 1/2 cup fresh flat-leaf parsley, chopped (I used 2 heaping TBLSP dried parsley) Freshly ground black pepper Kosher salt Directions: Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside. (I cooked the rice in vegetable bouillon, saved the leftover broth for the dressing. I did not add salt and 1 TBLSP seems like a lot, I would never put that much salt in something! I would use maybe 1 tsp.!) Preheat the oven to 375 degrees F. Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste. Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving. *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between. Lpink's notes: I didn't use chorizo, so I don't know how good it would be with that spicy sausage. I had some maple flavored vegetarian sausage I wanted to use up, and some mild natural pork sausage links. The kind of sausage you use is the key flavor ingredient here, so if you don't think you'll like chorizo flavored dressing, use another kind you like. Also, I think all that goat cheese is overkill, definately not needed or use way less. Lastly, I added about a cup of chopped and sauteed gourmet mushrooms because I thought the recipe called for them when I got them at the store. They were great in the recipe!
...See More
ruthanna_gw
12 years ago
Thank you, jasdip. I should try that with all the local fruits coming into season now.

Carol, I saved your recipe for the upcoming cider season, although I don't think I can wait that long to try the buttermilk glaze on something.

I was intrigued by this recipe's relatively low calorie count compared to the usual mousse made with whipped heavy cream and melted chocolate (although I guess the cookies I served with it kind of negated that factor, didn't they?)

When I tasted it, it was good but not really rich enough for my definition of a mousse so I told DH it was a Chocolate Falestra and he thought it was great. I would probably make it again sometime when I see ricotta on sale.

CHOCOLATE RICOTTA MOUSSE/CHOCOLATE FALESTRA - 6 servings

2 cups part-skim ricotta cheese
3 Tbs. unsweetened cocoa powder, plus more for dusting (optional)
1/2 tsp. vanilla
2 large egg whites, room temperature
1/2 cup sugar
pinch of salt

In a food processor or blender, pulse ricotta and cocoa powder until completely smooth. Blend in vanilla.

Place egg whites, sugar and salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 5 minutes.

With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mouse amoung six serving bowls and refrigerate until set, 3 hours or up to 1 day. To serve, lightly dust with cocoa powder if desired.

(per serving: 166 calories, 7 g fat (4 g sat fat))
angelaid
12 years ago
Made this Monday night. DH declared "on a scale of 1 to 10 - it's a 100!"

My changes are included.

Joycers Strawberry Pie

1 1/2 cups sugar
1 1/2 cups water
1/4 cup cornstarch
pinch salt
red food coloring-- a few drops (didn't have - and it really didn't need it)
1 pkg 3 oz strawberry Jello
fresh strawberries
baked pie shell
whipped cream for top

Combine sugar, water, cornstach and salt. Cook over medium heat until it turns clear and thick. Remove from heat, add food coloring and then Jello. Stir well. Cool. Pour berries into baked pie shell, pour sauce over and chill. Top with whipped cream. (I only used about 1/3 of the sauce, just enough to 'set' the berries - I'll use even less next time I make it)
booberry85
12 years ago
I made these over 4th of July weekend along with Ann T's Decadent Brownies. They were a huge success! My nephews found them. They never even made it to a serving plate.

The recipe is from www.cookiemadness.net

Basic Blonde Brownies with Roasted Pecans

1 cup whole pecans plus 1 T. butter
1 1/2 sticks (180 grams) butter
1 pound light brown sugar (440 grams) 2 1/4 cups
3 large eggs
2 tsp vanilla
2 2/3 cups all-purpose flour (360 grams)
1/2 tsp salt
2 1/2 tsp baking powder
1 cup butterscotch chips

Preheat oven to 350 degrees F. Line a 13 x 9 inch pan with foil and spray bottom with cooking spray.

Lay the pecans flat in a rimmed pan and bake at 350 for 10 minutes. Remove from oven and toss with the 1 T. butter. Let pecans cool, then chop.

Melt butter in a microwave safe bowl for about a minute. Add the brown sugar and heat for another 30 -60 seconds; stir well. Let cool for 5 minutes, then with a spoon or whisk, beat in the eggs and vanilla. Stir together flour, salt, and baking powder and add to sugar mixture, stirring until almost blended. Stir in the nuts and chips (if using) and stir until all flour has disappeared

Pour into pan and spread flat. Bake for 25 minutes or until brownies appear set. Let cool, then lift from pan and cut into squares. Makes 32.

Note: Surprisingly, these do taste better if you let them fully cool before eating.
Jasdip
12 years ago
I bought some Pork Tenderloin specifically to make Lakeguy's dijon cream sauce recipe. It was delicious!!! In my keeper binder immediately! Thanks David!

Pork Tenderloin with Dijon Cream

1 lb pork tenderloin, cut into 2" slices
flour seasoned with salt and pepper
2 tbsp butter, divided
2 tsp canola or olive oil
2 green onions, thinly sliced--white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp Dijon mustard

Preheat oven to low, about 170 degrees, to keep meat warm.

Lightly pound medallions to 1" thick. Melt 1 tbsp butter and 2 tsp oil over medium-high heat.

Dredge pork in seasoned flour. Add slices all at once to pan and brown 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. The pork will finish cooking in the oven if it's a little underdone.

Add the remaining 1 tbsp butter to pan. Add white parts of onion; saute 1 minute. Add vermouth, simmer until syrupy and reduced to about 3 tbsp. Add cream, simmer 2-3 minutes until thickened. If sauce ends up too thick, add a little water or milk.

Stir in Dijon and add salt and pepper to taste. Top with green onions.
angelaid
12 years ago
I've been using that Pork Tenderloin with Dijon recipe since 2003 when Weed posted it. Really good! (And, where did Weed run off too?)
beth4
12 years ago
I've a hankering for chilled beet soup, so am making this for dinner this evening...will serve it as the first course, and then dinner will be Portobello Mushroom & Red Potato Pizza Provencal....from the Artisan Bread in 5 Mintues a Day cookbook. I've not made that pizza before, but it sounds yummy.....And I've not yet had a failure from the cookbook, so my expectations are high.

Chilled Beet Soup -- serves 4-6

3 red beets
1 1/2 cup diced cucumber
1/4 cup chopped red onion
1 cup vegetable stock
1 cup Greek yogurt
1 tsp Balsamic vinegar
Zest and juice of 1/2 lemon
Salt to taste
Pepper to taste
2 Tbs. sugar
Creme fraiche (for garnish)
Sprig of dill or tarragon (fresh) for garnish

Boil beets covered in water over medium heat until they're fork tender. Drain and shock beets in an ice bath. When cool enough to handle, peel and slice beets. Working in batches, puree all together in a blender until smooth. Serve with a dollop of creme fraiche and a sprig of dill or tarragon.

I plan to chill peweter cups from my Jefferson style punch bowl set, until they're frosty....I'll probably put them in the freezer for a bit before I use them. Then I'll serve the beet soup in these pewter Jefferson cups. I think they'll look pretty, and the condensation on the pewter should be nice. This will be a deck dinner, so it just sounds like a wonderful evening meal starter.

I'm going to serve a Pinot Gris with the chilled beet soup, and a Cab Franc with the pizza.

Cheers!
beth4
12 years ago
I just made the chilled beet soup and have a couple of suggestions. I'm leaving the recipe as I originally typed it...BUT, I made the following changes:

Because I think beets are naturally sweet, I reduced the sugar to 1 Tbs, and still think it was too sweet. Next time I make this, I'll either eliminate the sugar or reduce it to 1 tsp of sugar. The Balsamic vinegar is sweet, and I think it's just too sweet with the amount of sugar specified in the recipe.

I corrected for the sweetness by adding more lemon juice. I just kept squirtng Real Lemon into the mix until I got the desired taste. I DID use 1/2 real lemon plus the zest as I was making the recipe...but I think the soup needed more lemon -- to offset the sugar and the Balsamic vinegar.

With those adjustments, I've put it in the fridge to chill, meld flavors, and I think it's going to be very good.

Also, I forgot to post the recipe for the pizza.

Rustic Wild Mushroom and Potato Pizza Provencal

2 small red new potatoes, skin on and thinly sliced
6 large wild mushrooms such as porcini, portobellos, oyster mushrooms...or white mushrooms if wild are not available
2 Tbs olive oil
1 tsp herbes de provence
salt and pepper to taste
5 oil-packed sun-dried tomatoes, thinly sliced
2 oz. finely grated Parmigiano-Reggiano cheese

Saute potatoes and mushrooms in the olive oil until the potatoes are soft. Season with herbes de Provence, salt and pepper.

Prepare the pizza dough of your choosing, and place on pizza peel. Distribute the potatoes, mushrooms and sun-dried tomatoes over the surface of the dough. Do not cover the dough thickly...there should be some dough surface exposed. Sprinkle the cheese over the surface of the dough.

Bake in well pre-heated 550 degree oven for 8-10 minutes, turn pizza in oven, if one side is browning more quickly than the other. It may need 5 or more minutes till done.
booberry85
12 years ago
Here's another new one for me. I got it from Allrecipes.com. It is Mom & DH approved! My homegrown strawberries disintegrated into the bread although you can still taste them. It's not the prettiest, but it tastes good.

Strawberry Bread
by Ellen Rainey

Ingredients

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
seagrass_gw Cape Cod
12 years ago
Yumm - lots of great ideas here. I can't eat raw berries so the baked strawberry bread sounds wonderful.

I have to report on the results of a Penzy's spice mix I bought when I was in Columbus, Ohio visiting my mom this spring. It's the Greek Seasoning. I followed the directions that called for a tablespoon each of the spice mix, water, olive oil and fresh lemon juice. I used it to marinate a pound of thickly cut chicken breasts for skewers. I marinated them for about an hour and a half, put them on 2 skewers and then on the grill. I cooked some fresh veggies on skewers with just olive oil, salt and pepper (used zuchs and yellow squash from the garden with some onions and red bell peppers). Made a rice pilaf.

It was great. Next time, I'll double the marinade and put it on the veggies as well.

seagrass
lpinkmountain
12 years ago
Interesting notes on the Greek seasoning Seagrass. BF and I cook Greek so often I have been contemplating buying some. We love the Turkish seasoning. They sell a Greek version at my local farm market.

I made strawberry bannana bread over the weekend. It has been in my "to try" folder for quite some time. BF eats a banana every day so we almost always have some dark ones. I am always looking for new banana bread or muffin variations. This one calls for a chopped banana and strawberries. It tasted good, but I realized I am not a huge fan of strawberries in baked goods. I just don't think the flavor holds up. Definately not the texture either. Still, it is good. But if I want the strawberry banana taste, I think I'd rather put strawberry jam on my banana bread.

Here is a link that might be useful: Strawberry Yogurt Banana Bread
sooz
12 years ago
Ohhh, goody! New recipes! I do enjoy a good Pavlova, and the apple cider pound cake sounds so yummy!

Ruthana, that Chocolate Ricotta Mousse is something I'm going to try--such a lovely photo! I can practically taste it!

Booberry's recipe for Blondies with Roasted Pecans got my attention! Add some vanilla bean ice cream and you have decadence!

I'll be sharing the strawberry bread recipes & the pie recipe with some friends who love strawberries fixed in all ways possible.

I'm glad to see the pork tenderloin with Dijon Cream is getting some press. Beet soup is just not my cup of tea, but the pizza sounds wonderful!

Thanks for the report about Penzy's Greek Seasoning, seagrass! I just got some of their adobo seasoning and used it on some chicken. Happy taste buds!

I finally made some ice cream that uses sweetened condensed milk in its base. YUM!

Blackberry Ice Cream
1 C cream
1 C whole milk
1 can sweetened condensed milk
2 tsp vanilla
1/4 tsp LorAnn blackberry extract
1/2 pint blackberries, gently washed, pureed and strained
1 scant T amaretto

Gently whisk everything together in a large bowl and chill overnight.

Process as directed in your ice cream maker.
doucanoe
12 years ago
I have made the Pork w/Dijon recipe tooo. I totally agree it's a keeper!

I mada a parmesan garlic butter based on something that was served at one of the restaurants in a hotel I worked at years ago in St Paul. I have their recip, but it makes 25lbs of butter so I winged it and it came out really good!
Served it with ciabatta bread, but it would be equally good on steak or chicken, I think.

Parmesan Garlic Butter
Inspired by the St Paul Grille & CafÃ¯Â¿Â½

1-1/2 sticks butter, softened
1 tsp minced red pepper
1 lg clove garlic, minced
1/2 tsp dried basil
1/3 c finely grated parmesan cheese
1/4 tsp balsamic vinegar
Dash seasoned salt
Dash tobasco

Combine all ingredients. Spoon into small serving dish, or roll in waxed paper or plastic wrap and chill.
I tried a new recipe tonight for pulled pork. Too freakin' hot to cook so I needed a crockpot meal. This filled the bill quite nicely. I did not have onion powder on hand, so I subbed minced onion. I also only had about 4oz of tomato paste, so I used what I had. The sauce was quite runny, but it was really tasty! I may try a larger roast or a little less sauce next time. The slaw is exceptionally good and very easy, too.
Crock Pot Pulled Pork And Coleslaw Sandwiches From Tastykitchen submitted by Mrswilliams FOR THE PULLED PORK: 1/2 cups Ketchup 1/3 cups Cider Vinegar 1/3 cups Packed Brown Sugar 6 ounces, weight Tomato Paste 2 Tablespoons Worcestershire Sauce 2 Tablespoons Yellow Mustard 1\-1/2 teaspoon Salt 1 teaspoon Onion Powder (didnÃ¯Â¿Â½t have, subbed 1/2 small onion,minced) 3 pounds Pork Sirloin Roast, Cut Into 3 Pieces 1 package Sandwich Rolls/hamburger Buns FOR THE COLE SLAW: 1 bag (14 Oz. Bag) Cole Slaw Mix (shredded my own fresh cabbage and carrot) 1/2 cups Mayonnaise 3 Tablespoons Canola Oil 1/4 cups Sugar 1 Tablespoon Cider Vinegar 1/4 teaspoons Salt 1/2 teaspoons Celery Seed 1 teaspoon Onion Powder (didnÃ¯Â¿Â½t have\-subbed 1/2 small onion, minced) PREPARATION INSTRUCTIONS: For the pulled pork: mix together ketchup, cider vinegar, brown sugar, tomato paste, Worcestershire sauce, yellow mustard, salt, and onion powder in a crock pot. Add pork and turn pieces to coat with sauce. Cover, and cook on low for 6\-8 hours. Once done, shred pork and stir to completely incorporate in the sauce. For the cole slaw: mix coleslaw mix, mayo, canola oil, sugar, cider vinegar, salt, celery seed, and onion powder well in a large bowl. Cover and let chill for 1\-2 hours. Once pork is done and cole slaw is chilled, make sandwiches! Put some pork on your bun and top with cole slaw. Enjoy! Linda
lakemayor
12 years ago
I made this salad tonight for dinner. My neighbor used to work at Hudson's Department Store in their resturanant. This is from their cookbook. It is very good.

Morocco Salad

2 tbls. butter
4 chicken boneless, skinless chicken breast
4 tsp. curry powder
1 sm. carrot, cut into think strips
1/2 red bell pepper, cut inot think strips
1/2 small red onion, cut into strips
4 artichoke hearts, quartered
2 cups cooked Couscous
1/4 cup dark raisins
2 tbls. chopped fresh parsley

Dressing -
2 cups plain yogurt
1/4 cup orange juice
2 tbls. honey

Melt butter in a large skillet. Add chicken and cook until no longer pink. Add curry, carrot, red pepper, onion and artichoke hearts. Cook, stirring often, 4 to 5 minutes until vegetables are tender. Remove from heat and fold in Couscous, raisins, and parsley. Chill well.

Mix dressing and serve with salad, passing separately.

Makes 4 to 6 servings.

I used seasoned chicken that I had grilled last night. I thought the salad was really good even without the dressing. I also served it on a bed of greens. I would make again.

Karen
booberry85
12 years ago
I tried this one from King Arthur Flour the other night. It's a keeper!

Potato Crust Quiche
Potato Crust

1/2 cup grated onion
1 teaspoon salt
1 teaspoon dry thyme
1/4 cup King Arthur Unbleached All-Purpose Flour
1 1/2 pounds Idaho potatoes, peeled

Filling

2 tablespoons olive oil
2 1/2 cups (1 large) leek, sliced, washed, and drained
4 cups sliced mushrooms
salt and pepper to taste
1 cup grated fontina or Swiss cheese
5 large eggs
1/2 cup milk
1/4 teaspoon Worcestershire sauce

Directions

Preheat oven to 450 degrees F. Grease a 9- or 10-inch deep-dish pie pan. Set up a strainer over a bowl.

1. Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid.

2.When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

3. Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

4. Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape.

5. After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350 degrees F.

6. While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid and it cooks away (you don't want the vegetables to be juicy). Season with salt and pepper to taste.

7. Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top.

8. Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

New Recipe Review-July 2011

Comments (16)

Jasdip

carol_in_california

Related Discussions

ruthanna_gw

angelaid

booberry85

Jasdip

angelaid

beth4

beth4

booberry85

seagrass_gw Cape Cod

lpinkmountain

sooz

doucanoe

lakemayor

booberry85

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US