Month: July 2014

Croissants

~ katecooking ~ Leave a comment

http://www.finecooking.com/recipes/classic-croissants.aspx

 

For the dough
  • 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
  • 5 oz. (1/2cup plus 2 Tbs.) cold water
  • 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
  • 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
  • 1-1/2 oz. (3 Tbs.) soft unsalted butter
  • 1 Tbs. plus scant 1/2 tsp. instant yeast
  • 2-1/4 tsp. table salt
For the butter layer
  • 10 oz. (1-1/4 cups) cold unsalted butter
For the egg wash
  • 1 large egg

Meat and Cheese Ravioli

~ katecooking ~ Leave a comment

http://theitaliandishblog.com/imported-20090913150324/2010/2/12/the-lost-ravioli-recipes-of-hoboken.html

For the pasta:

5 cups of flour
3 teaspoons of salt
2 eggs (I doubled the amount of eggs)
1-1/2 cups water, approximately (start slow and use judgment)

For the Filling:

8 ounces cream cheese, room temperature
1 or 2 boxes frozen chopped spinach, thawed, cooked, and all water squeezed out (I used fresh spinach, about 10 ounces, steamed, water squeezed out and then finely chopped)
1 pound veal, ground finely
1 pound pork, ground finely
salt and pepper
dash freshly grated nutmeg, to taste
2 teaspoons fresh marjoram, finely minced, or 1 teaspoon dry (optional)
1 cup Parmigiano-Reggiano
3 eggs

Bloody Mary

~ katecooking ~ Leave a comment

http://liquor.com/recipes/classic-bloody-mary/

Ingredients:

  • Celery salt
  • 1 Lemon wedge
  • 1 Lime wedge
  • 2 oz Premium Vodka
  • 4 oz Tomato juice
  • 2 dashes Tabasco Sauce
  • 2 tsp Prepared horseradish
  • 2 dashes Worcestershire sauce
  • 1 pinch Celery salt
  • 1 pinch Ground black pepper
  • 1 pinch Smoked paprika

Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.

Hot Caramelized Onion Dip

~ katecooking ~ Leave a comment

http://www.closetcooking.com/2009/12/hot-caramelized-onion-dip.html?m=1

Ingredients:
1 tablespoon oil
4 large sweet onions (sliced)
1/2 cup water
4 ounces cream cheese (softened)
1/2 cup mayonnaise
1/2 cup parmigiano reggiano (grated)
pepper to taste

Directions:
1. Heat the oil in a pan over medium heat, add the onions and water and cook until completely tender and caramelized and golden, about 40-50 minutes, stirring every 10 minutes or so, adding more water as needed.
2. Mix everything and place it in a baking dish.
3. Bake in a preheated 350F oven until the top is nice and browned, about 30-50 minutes.

Corn with caramelized onion

~ katecooking ~ Leave a comment

http://www.epicurious.com/recipes/food/views/Caramelized-Corn-with-Onions-and-Red-Bell-Peppers-107871

 

  • 2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
  • 2 tablespoons olive oil
  • 2 red bell peppers, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon chili powder

I swapped the cilantro/chili powder for more garlic & onion, used butter instead of olive oil.

Better cheddar dip

~ katecooking ~ Leave a comment

Finger Food Friday: Better Cheddar

1/2 cup walnuts, chopped
1 pound sharp white cheddar cheese, shredded
3 green onions, finely chopped
1 garlic clove, minced
1/2 cup mayonnaise (I had to use more than this to get a decent consistency)
1 1/2 teaspoons Creole mustard (approximated with whole grain mustard and horseradish)
1 1/2 teaspoons yellow mustard
1/2 teaspoon Creole seasoning (I used Emeril’s recipe)
1/2 teaspoon salt
Pinch of cayenne pepper

 

Maybe try food processing the seasonings with the mayonnaise and half the cheddar, then stirring the rest of the stuff in? Consistency was a little too chunky.