sarea's online recipe book

Chicken Marsala

Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 10 ounces white button mushrooms, sliced
• 2 cups sweet Marsala wine
• 1 clove garlic, finely minced
• 3 tablespoons freshly squeezed lemon juice (of 1 lemon)
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped parsley

Method

Orange Sherbet

Ingredients

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk

Directions

1. In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
2. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Originally found at http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe/index.html

Espresso Nib Cookies

Recipe by Alice Medrich, from her book Bittersweet

Ingredients

• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 Tablespoons unsalted butter
• 6 ounces unsweetened chocolate, coarsely chopped.
• 2 large eggs, at room temperature
• 1 1/3 cups sugar
• 1 1/2 teaspoons finely ground coffee beans
• 1 teaspoon pure vanilla extract
• 1/2 cup cacao nibs
• 1/3 cup walnuts (optional)

Instructions

1. Combine the flour, baking powder and salt in a small bowl and mix together thoroughly with a whisk or fork. Set aside.
2. Place the butter and chocolate in a medium heatproof bowl in a wide skillet of barely simmering water and stir occasionally until melted and smooth. Remove from the heat and set aside.
3. In a large bowl, using an electric mixer, beat the eggs, sugar, coffee beans, and vanilla until pale and thick, about 5 minutes. Stir in the chocolate mixture. Stir in the flour mixture and, finally, the nibs. Cover the dough and refrigerate until firm, about 1 hour, or up to 4 days.
4. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two cookie sheets with parchment or wax paper.
5. Drop rounded teaspoonfuls of batter 1 1/2 inches apart on the lined cookie sheets. Bake, rotating the sheets from top to bottom and front to back halfway through the baking time to ensure even baking, until the cookies are puffed and dry on the surface but still soft and gooey within, 7 to 9 minutes. Carefully slide the cookies, still on the parchment, onto racks. Let cool completely. (The cookies can be stored, airtight, at room temperature for 2 days, or frozen for longer storage.)

Originally found at http://www.gourmetsleuth.com/espressonibcookies.htm

Banana Bread

Ingredients

• 5 tbsp butter
• 1/2 cup granulated sugar
• 1/2 firmly packed light brown sugar
• 1 large egg, 2 egg whites
• 1 tsp vanilla extract
• 1 1/2-2 cups mashed, very ripe bananas
• 1 3/4 c all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 cup heavy cream
• 1/3 cup chopped walnuts (optional)
• 1/2 cups raisins (optional)

Method

1. Preheat oven to 350F.
2. Use a non-stick 9×5x3-inch loaf pan. If you don’t have a non-stick pan, spray it with non-stick cooking spray.
3. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy.
4. Add both sugars and beat well. Add eggs, egg whites and vanilla and beat until well-blended.
5. Add mashed banana, beat for 30 seconds on high speed.
6. Add all dry ingredients in a separate bowl and add this mixture to the banana mixture, alternatively with cream. (If using, add walnuts and raisins, mix well.)
7. Pour batter evenly unto the prepared loaf pan. Baked until browned and toothpick inserted near center comes out clean; about 60-75 min. Cool completely and serve.

Tip#1: Put ripe bananas in the freezer and thaw before baking. This way bananas don’t over ripe and the cold temperature makes banana turn brownish. This adds color to your bread.

Tip#2: Let the loaf cool and cut into slices. Wrap them in plastic wrap to let the flavor develop and serve the next day.

Tip#3: 3 large eggs (instead of the whites) also works fine.

Tip#4: Try adding chocolate chips.

Originally found at http://neonamber.wordpress.com/2009/01/11/nanas-banana-bread/

Vanilla Ice Cream

About 1 quart

Ingredients

• 1 cup milk
• A pinch of salt
• 3/4 cups sugar
• 1 vanilla bean
• 5 egg yolks
• 2 cup heavy cream
• A few drops of vanilla extract

Method

1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.

Originally found at http://www.davidlebovitz.com/recipes/vanilla_icecream.html

Making ice cream without an ice cream machine: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

Apple Butter

Ingredients

• 5 1/2 pounds apples - peeled, cored and finely chopped
• 1 1/2 cups granulated sugar
• 1 1/2 cups brown sugar
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Method

1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Flour Tortillas

Yield: 18 tortillas

• 4 cups unbleached, all-purpose flour
• 1 ¼ tsp salt
• 6 Tbs vegetable shortening (preferably a non-hydrogenated type, such as Spectrum)

Method

In a small saucepan, bring about 2 cups of water to a boil.

In a large bowl, stir the flour and salt together with a whisk. Mix in the shortening with your fingers until the mixture resembles a coarse meal. Stir in enough boiling water (about 1 ¼ to 1 ½ cups) that the dough holds together; you will want to begin by stirring with a spoon, since the water is scorching hot, but you should finish by working the dough with your hands.

Turn the dough out onto a lightly floured surface, and knead until smooth, 2-5 minutes. Do not overwork it. Form the dough into a ball, cover it with plastic wrap, and allow it to rest for 30 minutes.

Set a well-seasoned 9" cast-iron skillet over medium heat. Place the ball of dough on a lightly floured surface, and cut it into 6 wedges. Cut each wedge into 3 smaller wedges, for a total of 18 wedges. Use a rolling pin to roll out a wedge into a very thin circle—as thin as you can make it, like a sheet of fabric—roughly 7 ½ to 8 inches in diameter. When the skillet is hot but not smoking, cook the tortilla until slightly puffed, about 20-30 seconds. Flip, then cook for 20-30 seconds more, or until flecked with golden or brown (whichever you prefer) spots. Place on a cooling rack. Repeat the process with the other 17 wedges. Allow each tortilla to cool completely before stacking them.

Originally found at http://orangette.blogspot.com/2005/07/on-independence-day-and-tyranny-of-bad.html

Cola Cake with Broiled Peanut Butter Frosting

From Jane and Michael Stern's Two for the Road

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 16 tablespoons butter, melted
• 2 tablespoons unsweetened cocoa
• 1 cup cola with fizz (Pepsi or Coke)
• ½ cup buttermilk
• 2 large eggs, beaten
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup miniature marshmallows

Method

1. Preheat the oven to 350 degrees and grease a baking pan.
2. Combine the flour and sugar in a bowl.
3. In another bowl combine the melted butter, Coke and cocoa and pour into the flour and sugar.
4. Sir until well blended.
5. Add the buttermilk, eggs, baking soda, vanilla.
6. Stir in the marshmallows.
7. Pour into the pan and bake for 40 minutes.

For the peanut butter frosting, cream together 6 tablespoons of butter, 1 cup brown sugar, 2/3 cups of smooth peanut butter, 2/3 cup chopped peanuts and a ¼ cup milk. When the cake has cooled a little, slather the icing on top, and then broil for a few seconds until the frosting starts to bubble. Remove and cool completely.

Cuban Pork Loin

For the pork:

• 1/4 cup chopped garlic cloves
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1 teaspoon salt
• Pinch of cayenne pepper
• 2 pounds of pork loin, boneless, preferably shoulder end
• 2 tablespoons vegetable oil
• 1 cup orange juice

For the sauce:

• 2 tablespoons of vegetable oil
• 1/2 cup each onion, celery, and green bell pepper, finely diced
• 1/3 cup black beans, soaked overnight
• 1 1/2 cups chicken stock
• Pinch of cayenne pepper
• Salt and pepper to taste

Method

1. Combine ingredients for the rub. Rub the meat with the seasoning and marinate for at least an hour.
2. Preheat oven to 375. Heat the oil and sear the meat on all sides. Remove the pan from the heat and deglaze the pan with the orange juice. Reserve pan juice for sauce.
3. Roast the pork until it reaches 145 to 160 internal temperature. Let rest for 10 minutes before slicing.
4. While the meat cooks, heat the oil for the sauce over medium heat. Add all the vegetables and cook until soft. Do not brown!
5. Add the beans and stock. Bring to a simmer and allow to simmer for about 45 minutes or until the beans are tender.
6. Add the reserved pan juice and season with salt and pepper.
7. Puree half of the sauce and combine with remaining beans. Return to a simmer.
8. Adjust seasonings and serve with the pork.

Originally found at http://community.livejournal.com/food_porn/5145156.html

Salted Caramel Ice Cream

Ingredients

• 1 ¼ cup granulated sugar, divided
• 2 tsp light corn syrup
• 2 cups cream, preferably organic
• 2 cups whole milk
• 10 large egg yolks*
• ½ tsp fleur de sel, plus more for serving

Method

Place ¾ cup sugar and the corn syrup in a medium heavy-bottomed saucepan. Do not stir. Place the pan over medium-high heat, and cook the mixture to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Add the cream; then slowly add the milk. The caramel will seize and harden, but don’t be afraid. Bring the mixture to a boil, and then simmer it, stirring, just until the caramel has dissolved.

Meanwhile, place the yolks in a large bowl with the remaining ½ cup sugar and the fleur de sel. Whisk to combine. When the caramel cream is ready, pour a splash of it into the egg mixture to temper, whisking constantly, and then another splash or two for good measure. Then pour the tempered egg mixture into the caramel cream. Whisk thoroughly.

Pour the mixture through a fine-meshed sieve into a medium metal bowl. Place the bowl in an ice bath to cool the mixture completely. Remove the bowl from the ice bath, cover it with plastic wrap, and refrigerate overnight. Freeze in an ice cream maker according to the manufacturer’s directions. Serve with additional fleur de sel sprinkled on top.

* Technically, Kaplan’s method - as with many other homemade ice creams - may not cook the eggs to an adequate temperature to kill Salmonella bacteria. The New York Times didn’t make a fuss about it, so I decided not to either, but if you are concerned, click here.

Yield: about 1 quart

Note: Note, however, that it will likely take longer to freeze than a thicker, more traditional, cooked custard base. We let ours churn for a good 50 minutes – much longer than the norm for other recipes – and even when we spooned it out into a container for the freezer, it was still quite soft. It firmed up like a charm, though, after a few hours in the deep freeze. One final to the wise: the caramel here should be allowed to reach a very dark amber color, darker than you might think. If your stove is good and hot, it won’t take long.

Originally found at http://orangette.blogspot.com/2006/11/scoop-alongside.html