An Irish Girl's Love of Food
Sat, Aug. 7th, 2010, 02:02 pm
I'm Dani. 27, engaged, Mommy, daughter, sister, friend.... baking fiend, recipe collector, aspiring foodie.
I do not take credit for any of the recipes located here. I put this together as a repository for recipes that I find out-and-about on the Internet, in magazines, or in cookbooks. Some things I've tried, many things I have not. Eventually, I hope to set up a foodie-type blog. Eventually.
I've made and effort to credit where it is due, but have certainly missed a great deal. If you feel that I have a recipe of yours here for which you deserve credit, please let me know so that I can make the appropriate edits.
Recipes are currently roughly-organized in the following categories (links will take you to all of the recipes in that respective category):AppetizersBreadsBreakfastCasseroleCooking Light MagazineDessertEntreeMeatPastaPaula DeenRachael RaySaladSide DishSlow CookeSoupVegetablesWeight WatchersClick here to see an alphabetical list of all recipe titles in this blog.
My general life babble can be found at Life Is Beautiful in Here
To contact me with questions or concerns, please email bloggingdani AT gmail DOT com or leave a comment here with a way for me to get back in touch with you.
3/4 pound medium pasta shells (about 5 cups)
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups coarsely grated Cheddar or Gruyýre (8 ounces)
1/8 teaspoon ground nutmeg
Kosher salt and black pepper
1 16-ounce bag frozen broccoli florets, thawed
Heat broiler. Cook the pasta according to the package directions.
Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1⁄4 teaspoon pepper.
Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2-quart baking dish. Sprinkle with the remaining 1⁄2 cup of cheese. Broil until golden, 3 to 4 minutes.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 697; FAT 26g (sat 15g); CHOLESTEROL 82mg; CARBOHYDRATE 78g; CALORIES FROM FAT 34%; SODIUM 650mg; PROTEIN 34g; FIBER 6g; SUGAR 9g
3/4 pound angel hair pasta or spaghetti
1 tablespoon olive oil
2 cloves garlic, chopped
1 pound frozen peeled and deveined medium shrimp, thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper
2 tablespoons butter
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
Toss the pasta with the shrimp mixture.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 540; FAT 13g (sat 4g); CHOLESTEROL 187mg; CARBOHYDRATE 67g; CALORIES FROM FAT 21%; SODIUM 456mg; PROTEIN 34g; FIBER 2g; SUGAR 3g
Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (or a lot more).
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
1/2 cup coarsely chopped peanut brittle (optional)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Martha Stewart Living Cookbook: The Original Classics
Now, please be warned, this makes a ton-a mac-and-cheese. Not interested in going on an all-mac, all-the-time diet this week, but wishing to try the recipe at last, I halved it and guess what? We still had three dinner’s worth of mac-and-cheese, or a full six servings. Which is, of course, what the recipe said it would make if halved, but I was in denial.
This is particularly delicious with a big, crunchy salad and a steamed vegetable, like green beans or broccoli.
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.
New York Times 6/27/07
Yield: Two drinks
1/3 cup ground coffee (medium-coarse grind is best)
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Recipe courtesy Paula Deen
1 cup milk
5 black tea bags
1 cups unsalted butter
2 cups sugar
4 large eggs
1/2 teaspoon grated lemon zest
1 teaspoons fresh lemon juice
2 1/2 cups all-purpose flour
3/4 tablespoons baking powder
3/4 teaspoons salt
Arnold Palmer Frosting, recipe follows
In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool.
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with paper liners.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup milk and tea mixture, lemon zest and lemon juice. Mix well.
In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.
Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes.
Arnold Palmer Frosting:
1 cups unsalted butter, softened
2 cups confectioners' sugar, divided
1/2 cup reserved milk/tea mixture
1 teaspoon fresh lemon juice
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar alternately with tea/milk mixture slowly. Beat in lemon juice until creamy.
Culinary Concoctions by Peabody
For the Crumbs:
5 TBSP unsalted butter, at room temperature
¼ cup sugar
1/3 cup packed brown sugar
1/3 cup all purpose flour
¼ tsp salt
½ cup chopped walnuts
For the Bananas:
2 TBSP unsalted butter
1/2 cup brown sugar
2 TBSP banana liqueur
2 TBSP dark rum
2 large bananas, sliced in rounds
For the Cake:
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
1/3 cup granulated sugar
1/3 cup light brown sugar, loosely packed
6 TBSP unsalted butter, at room temperature
1 tsp pure vanilla extract
½ cup buttermilk
banana fosters mixture
Center a rack in the oven and preheat the oven to 350F. Butter an 8 inch square pan and put it on a baking sheet.
For the Crumb:
Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curd and holds together when pressed. Scrape the topping into a bowl, stir r the nits and press a piece of plastic against the surface. Refrigerate until needed.
For the Bananas:
Combine the butter and sugar in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.(if not using liqueur, just add bananas). When the banana slices soften and begin to brown, carefully add the rum. (again, if not using rum, simply take bananas out at this time). Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place aside to cool until needed.
To make the cake: Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beat for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled-it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2(begin with the dry ingredients). You will have a thick, cream batter. Add the banana fosters mixture and mix on medium speed for about 30 seconds. You don’t really want chunks of bananas, you want them integrated like you would in banana bread.
Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces. There’s no need to try to get even pieces-these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter,. Pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
Cake recipe adapted from Baking From My Home To Yours by Dorie Greenspan, Houghton Mifflin 2006
Banana Fosters recipe adapted from Brennan’s Restaurant
1 ¼ cups (175g) bread flour
½ teaspoon salt
½ teaspoon instant yeast
½ cup (120ml) cool water
all of the starter
1 cup (240ml) + 2 tablespoons to 1 ¼ cups (300ml) lukewarm water – I used 300ml
½ teaspoon salt
3 ½ cups (490g) all purpose flour
½ teaspoon instant yeast
1 ½ cups (280g/10oz) grated Monterey Jack cheese – I used the yellow mozzarella we have here, that seems to be really similar to Monterey Jack
1 cup grated parmesan
2 tablespoons herbes de Provence
To make the starter: mix the 1 ¼ cups flour, salt, yeast, and ½ cup water in a medium-sized bowl. Mix till well combined. Cover with plastic and let rest overnight at room temperature.
Make the filling: mix well all the ingredients in a bowl. Set aside.
To make the dough: combine the risen starter with the water, salt, flour, and yeast. Knead by hand or with a stand mixer for a few minutes. Place it in a lightly greased bowl, cover, and let it rise for 1 ½ to 2 hours, until it’s nearly doubled in size. Gently deflate the dough, and pat and stretch it into a ¾ inch-thick rectangle, about 9x12in (23x30cm). Spritz with water, and sprinkle with the grated cheese and the herbs. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 ½ hours, till it’s puffy though not doubled in size. Towards the end of the rising time, preheat the oven to 220ºC/425ºF. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese and close the other end. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.
Note: You can also roll the log and cut 12 slices from it and set them on a parchment paper lined baking sheet and proceed with the recipe as written.
From: Baking Bites
1 3/4 cups all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup buttermilk
1 large egg
1/2 cup raisins
1 cup crunchy peanut butter, room temperature
Preheat oven to 350F. Lightly grease a 9-inch square baking pan.
In a large bowl, whisk together flour, brown sugar, sugar, cinnamon, ginger, baking powder, baking soda and salt. Using a hand mixer (or with a spoon, if you’re so motivated), beat in the softened butter until mixture resembles wet sand. Remove 3/4 cup of the mixture to a medium bowl and set aside.
Add buttermilk and egg to the large bowl with the remaining flour mixture. Stir well, until no streaks of flour remain, then stir in raisins. Pour into prepared pan.
Add peanut butter to medium bowl with remaining 3/4 cup flour mixture. Stir well and crumble (or drop in clumps, as the mixture will be thick) onto the cake batter in the pan.
Bake for about 30 minutes, until a tester inserted into the center of the cake comes out clean.
Cool on a wire rack before slicing.