Trail Mix with Honey-Oatmeal Clusters
Makes about 8 1/2 cups
1 cup rolled oats
2 tablespoons vegetable oil
1/4 cup wheat germ
1 tablespoon honey
3 cups mixed dried fruit
1 tablespoon ground cinnamon
2 cups mixed nuts
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup shredded coconut
1 cup peanut butter M&M's
1. Preheat the oven to 300 degrees. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
2. Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3-5 more minutes. Let it cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.
Crunchy Cereal Trail Mix
Makes about 7 cups
1 1/2 cups puffed rice
1 1/2 cups puffed wheat
1 1/2 cups wheat chex cereal
1 cup puffed millet
1 cup rolled oats
1 cup shredded coconut
3 tablespoon unsalted butter
1/2 cup honey
1 tablespoon ground cinnamon
1 teaspoon salt
1. Preheat the oven to 400 degrees. Toss the puffed rice, puffed wheat, Chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake 5 minutes.
2. Melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt.
3. Pour the butter mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven; bake until golden brown, 3-5 minutes. Let cool completely; store in an airtight container.
Friday, March 4, 2011
Wednesday, March 2, 2011
Ravioli
Step One: Select your filling
Four-Cheese Filling
(makes 40 ravioli)
7 ounces sheep's-milk ricotta or well-drained fresh whole cow-s milk ricotta (3/4 cup)
3 ounces Italian Fontina cheese. Shredded (2/3 cup).
3 ounces fresh mozzarella cut into 1/4 inch dice (1/2 cup)
1/2 cup freshly grated Parmigiano-Reggiano Cheese
Salt and freshly ground pepper
1 large egg, lightly beaten
In a large bowl, combine the ricotta with the Fontina, mozzarela and Parmigiano-Reggianno and season with salt and pepper. Add the egg and stir until incorporated.
Carrot and Ricotta Filling
(makes 40 ravioli)
3 large carrots, peeled and cut into 1 inch chunks (3/4 pound)
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons unsalted butter
1 tablespoon minced shallot
1 tablespoon heavy cream
5 ounces sheep's milk ricotta or well drained fresh cow's milk ricotta (1/2 cup firmly packed)
6 tablespoons freshly grated parmigiano-reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk
1. Preheat the oven to 400 degrees. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
2. In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
3. In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
Meat Milling
(makes 40 ravioli)
2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
1/2 small onion, minced
1 garlic clove, minced
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano Cheese
1 ounce mortadella, finely chopped
1 ounce rosciutto, finely chopped
Pinch of freshly grated nutmeg
1 large egg, lightly beaten
1. In a skillet, melt the butter in the oil. Add the ground meat, nion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add wine and cook over moderately high heat until evaporated, 4 minutes.
2. Scrape the mixture into a food processor, and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in Parmigian, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.
Step two: Make the dough and fill the ravioli
Easy Ravioli
(Makes 40 ravioli)
2 cups all purpose flour
1/2 teaspoon fine sea salt
Pinch of freshly grated nutmeg
1 tablespoon semolina flour, plus more for dusting
3 extra-large eggs
1 tablespoon extra-virgin olive oil
Filling (see above)
1. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
2. Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5 by 4 inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough into thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Rol the dough through at successively narrower settings two times per setting, until it is thin enought for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
3. Brush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
4. In a large pot of boiling salted water, cook half the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
Serve with warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter
Make ahead: The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags.
Step Three: Choose a shape
1. Suns: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filing in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a 2 1/2 inch round cookie cutter, cut out the ravioli. Make "rays" around the edges with the tines of a fork.
2. Squares: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about three inches apart; cover with the second half. Press out any ai around the filling. Using a fluted pastry cutter or a sharp knife, cut between the mounds to form squares.
Four-Cheese Filling
(makes 40 ravioli)
7 ounces sheep's-milk ricotta or well-drained fresh whole cow-s milk ricotta (3/4 cup)
3 ounces Italian Fontina cheese. Shredded (2/3 cup).
3 ounces fresh mozzarella cut into 1/4 inch dice (1/2 cup)
1/2 cup freshly grated Parmigiano-Reggiano Cheese
Salt and freshly ground pepper
1 large egg, lightly beaten
In a large bowl, combine the ricotta with the Fontina, mozzarela and Parmigiano-Reggianno and season with salt and pepper. Add the egg and stir until incorporated.
Carrot and Ricotta Filling
(makes 40 ravioli)
3 large carrots, peeled and cut into 1 inch chunks (3/4 pound)
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons unsalted butter
1 tablespoon minced shallot
1 tablespoon heavy cream
5 ounces sheep's milk ricotta or well drained fresh cow's milk ricotta (1/2 cup firmly packed)
6 tablespoons freshly grated parmigiano-reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk
1. Preheat the oven to 400 degrees. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
2. In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
3. In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
Meat Milling
(makes 40 ravioli)
2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
1/2 small onion, minced
1 garlic clove, minced
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano Cheese
1 ounce mortadella, finely chopped
1 ounce rosciutto, finely chopped
Pinch of freshly grated nutmeg
1 large egg, lightly beaten
1. In a skillet, melt the butter in the oil. Add the ground meat, nion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add wine and cook over moderately high heat until evaporated, 4 minutes.
2. Scrape the mixture into a food processor, and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in Parmigian, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.
Step two: Make the dough and fill the ravioli
Easy Ravioli
(Makes 40 ravioli)
2 cups all purpose flour
1/2 teaspoon fine sea salt
Pinch of freshly grated nutmeg
1 tablespoon semolina flour, plus more for dusting
3 extra-large eggs
1 tablespoon extra-virgin olive oil
Filling (see above)
1. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
2. Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5 by 4 inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough into thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Rol the dough through at successively narrower settings two times per setting, until it is thin enought for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
3. Brush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
4. In a large pot of boiling salted water, cook half the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
Serve with warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter
Make ahead: The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags.
Step Three: Choose a shape
1. Suns: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filing in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a 2 1/2 inch round cookie cutter, cut out the ravioli. Make "rays" around the edges with the tines of a fork.
2. Squares: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about three inches apart; cover with the second half. Press out any ai around the filling. Using a fluted pastry cutter or a sharp knife, cut between the mounds to form squares.
Sunday, February 27, 2011
Chocolate Chip Cookies
The Best Chocolate Chip Cookie Recipe … Ever
Jun 17, 2009
Cookie Recipes
Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe, for the best chocolate chip cookie, was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the best chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.
Best Chocolate Chip Cookie
New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yield: 4 dozen.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day
Jun 17, 2009
Cookie Recipes
Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe, for the best chocolate chip cookie, was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the best chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.
Best Chocolate Chip Cookie
New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yield: 4 dozen.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day
Friday, February 25, 2011
Black Forest Cheesecake
Chocolate Wafer Crust
1 1/4 cups finely crushed chocolate wafers
3 tablespoons sugar
1/4 cup butter or margarine, melted
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir til well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Black forest filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1 cup semisweet chocolate chips, melted
1/2 cup cherry schnapps
2 teaspoons vanilla extract
2/3 cup bing cherries, pitted, copped and drained
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, cherry schnapps and vanilla extract. Stir in cherries. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Chocolate Cherry Topping
1 cup cherry preserves
2 teaspoons lemon juice
1 teaspoon cornstarch
Chocolate Ice Cream Topping
In a small saucepan stir together cherry preserves, lemon juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Drizzle with chocolate ice cream topping. Chill till serving time. Makes 12 to 18 slices.
1 1/4 cups finely crushed chocolate wafers
3 tablespoons sugar
1/4 cup butter or margarine, melted
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir til well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Black forest filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1 cup semisweet chocolate chips, melted
1/2 cup cherry schnapps
2 teaspoons vanilla extract
2/3 cup bing cherries, pitted, copped and drained
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, cherry schnapps and vanilla extract. Stir in cherries. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Chocolate Cherry Topping
1 cup cherry preserves
2 teaspoons lemon juice
1 teaspoon cornstarch
Chocolate Ice Cream Topping
In a small saucepan stir together cherry preserves, lemon juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Drizzle with chocolate ice cream topping. Chill till serving time. Makes 12 to 18 slices.
Wednesday, February 23, 2011
My Oatmeal Chocolate Chip Cookies
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, and mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet or drop by teaspoonful onto the cookie sheet.
Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.
Makes about 10 dozen cookies.
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, and mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet or drop by teaspoonful onto the cookie sheet.
Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.
Makes about 10 dozen cookies.
Sunday, February 20, 2011
Taco Soup
1 lb ground beef, browned
1 package taco seasoning
1 can corn (undrained)
1 can Kidney beans (undrained)
1 large can stewed tomatoes (chop if desired)
1 can tomato sauce
1 cup water
cheddar cheese
tortilla chips
Dump everything but cheese and chips together in a large pot and simmer approximately 20 minutes.
1 package taco seasoning
1 can corn (undrained)
1 can Kidney beans (undrained)
1 large can stewed tomatoes (chop if desired)
1 can tomato sauce
1 cup water
cheddar cheese
tortilla chips
Dump everything but cheese and chips together in a large pot and simmer approximately 20 minutes.
Friday, February 18, 2011
Cream Cheese-Chocolate Chip Cookies
3 ounces cream cheese , room temperature
16 Tbsp. (2 sticks) unsalted butter , room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 package (12 ounces) semisweet chocolate chips
2 tsp. grated orange zest
Directions:
Preheat oven to 350°. In the large bowl of an electric mixer, beat cream cheese, butter, and sugar on high speed until well blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.
Drop dough by teaspoonfuls onto ungreased baking sheets; space dough about 1 inch apart. Bake 10 to 12 minutes, or until cookies are lightly browned around the edges. With a spatula, transfer to racks to cool completely; store in an airtight container for up to 1 week.
16 Tbsp. (2 sticks) unsalted butter , room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 package (12 ounces) semisweet chocolate chips
2 tsp. grated orange zest
Directions:
Preheat oven to 350°. In the large bowl of an electric mixer, beat cream cheese, butter, and sugar on high speed until well blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.
Drop dough by teaspoonfuls onto ungreased baking sheets; space dough about 1 inch apart. Bake 10 to 12 minutes, or until cookies are lightly browned around the edges. With a spatula, transfer to racks to cool completely; store in an airtight container for up to 1 week.
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