New Recipe Review - February 2010

caliloo

14 years ago

Please post any new recipes you try in Feb here

Alexa

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Comments (89)

foodonastump
14 years ago
last modified: 9 years ago
Alexa - Did your baked shrimp scampi ever get bubbly? I made it a couple weeks ago and the butter mixture just kind of baked into clumps. Overall I was underwhelmed with the recipe, particularly given that it's from Ina (I find her pretty safe) and that it's gotten a lot of good reviews here (another reliable indicator). I wasn't planning on making it again, but maybe I should give it another shot.
pat_t
14 years ago
last modified: 9 years ago
Ci Lantro - you're quite welcome for the Dutch Crunch bread recipe. I thought it was really good too.

LPink - I made the dough in the bread machine! Try it!

P.S.: The rolls froze well too.
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New Recipe Review - January 2010
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Two other couples came over yesterday to play Canasta. We went out for dinner, & I made dessert. It was really good & tastes better warm. Despite the length of the recipe, it's easy to make, especially as it can be done a day ahead. There are a lot of apples, but the cake is better with a lot, & I rewarmed the leftover for breakfast this morning. Yum, yum. Brown-Sugar Spice Cake with Cream and Caramelized Apples from Gourmet, March 2006 For caramelized apples 8 Gala apples (3 1/2 pounds) 3/4 stick (6 tablespoons) unsalted butter, softened 3/4 cup packed light brown sugar For cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1 large egg 1/2 cup dark amber or Grade B maple syrup 1/2 cup sour cream 1 teaspoon vanilla For cream 1 1/4 cups chilled heavy cream 1/2 cup sour cream 2 tablespoons sugar Special equipment: an 8-inch square nonstick cake pan (2 inches deep) Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour cake pan, knocking out excess flour. Make caramelized apples: Peel and core apples, then cut into 1/2-inch-thick wedges. Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more. Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes. Make cake while apples cook: Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated. Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Make cream just before serving: Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks. To serve: Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream Cooks' notes: ·Caramelized apples can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. ·Cake can be made 1 day ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.
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New Recipe Review - February 2013
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New Recipe Review - April 2010
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Comments (40)
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New Recipe Review - November 2010
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Comments (53)
I made the pecan tart on Ann's blog. I sent it to the grandparent's house yesterday while still warm. Alice took it with her when she went for a visit yesterday. The recipe as given: Double Chocolate Pecan Pie ========================== For the filling: 3 tbsp. unsalted butter, cut into 1-inch pieces ¾ cup packed dark brown sugar ½ tsp. salt 2 large eggs ½ cup corn syrup (I used half maple syrup, half corn syrup) 1 tsp. vanilla extract 1 cup pecans, toasted and chopped into small pieces 3 oz. semi-sweet chocolate, coarsely chopped 3 oz. bittersweet chocolate, coarsely chopped Butter-Lard Pastry ================== Edited: May/20092 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water For sweet pies add 1 to 2 teaspoons white sugar. Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough come stogether. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour. Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold. NOTE: This crust is also perfect made with all butter. On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes. Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown. While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans. As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon. Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours. _________________________________________________________ With apologies to Ann, I got lazy! I also wanted all pecan, no chocolate. I omitted the chocolate and added another cup of pecans. I left the pecans as whole halves, I didn't chop, nor did I toast. I also didn't prebake the crust. I put the two cups of pecans in the chilled crust in the tart pan and poured the egg/sugar/butter/maple syrup mix (which I heated in the double boiler until the sugar was dissolved) over the pecans. I baked it at 350 until it was set and the crust was golden brown. About 45 minutes. The report from all who had a piece was that it was absolutely wonderful. Thank you Ann! Here is a link that might be useful: Pecan Tart
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althetrainer
14 years ago
last modified: 9 years ago
This is not a new recipe posted online but my first attempt. Today is our last day celebrating Chinese New Year (almost Chinesed out) and I made Lo Bak Go to go with some fish congee for breakfast. This cake is twice cooked: first steamed then pan fried when it's ready to be served.

The flavor of the cake was good but the texture was a bit too firm. I decided the amount of rice flour was too much for 1.5-lb of daikon. If I will ever make this same cake again I will use 1/2 of the amount of rice flour and water for the same amount of daikon. The cake should be softer that way.

Al
lpinkmountain
14 years ago
last modified: 9 years ago
CUTE fish Lou!

Al that daikon cake looks super yummy. I would never have the patience to make such a thing though. I'd love to eat some! I bought diakon twice, but both times I've had to throw it out because I never managed to get to making the dish I bought if for. And those babies keep a long time!
caliloo
Original Author
14 years ago
last modified: 9 years ago
Foas - yep mine bubbled a bunch and we thought the recipe was fantastic. The only change I will make in the future is to cut back on the rosemary (or leave it out completely) because though I love rosemary, I didn;t love it with the shrimp.

Yep - give it another go!

Alexa
lpinkmountain
14 years ago
last modified: 9 years ago
Ci, me making that bread is not totally out of the question, since I did buy rice flour. But who knows how long it will be before I get time to experiment with it. Being 1/4 Dutch I would like SOME kind of recipe to make that matches my heritage, lol! Actually, the fact that I'm a vegetable lover through and through I think is quite Dutch, they are huge gardeners.
ci_lantro
14 years ago
last modified: 9 years ago
Made the Rustic Bread recipe from The Fresh Loaf. Used a high gluten bread flour for the preferment and 1/2 whole wheat & 1/2 rye flour in the 'final dough'. Turned out really good. The crust is wonderful--brown, nutty & crunchy. Nice crumb. Got to use my new Danish dough whisk on the preferment but hauled out the KA when assembling the final dough.
ci_lantro
14 years ago
last modified: 9 years ago
Ah, Pink, I have to fess up to having had rice flour in the pantry. It's been there a couple of years, at least. Haven't a clue why I originally bought it but, when I saw that recipe for the Dutch Crunch Bread, I had to make it so I could get some use out of it. Besides, my neighbor is Dutch so I made it in honor of him. But he didn't get any of it because it was too good to be sharing. :)

Maybe next time since I have plenty of rice flour left over!
althetrainer
14 years ago
last modified: 9 years ago
Thanks 1pinkmountain! Honestly, you're not the only one throwing out daikon. ;-) I have done the same thing a few times before I made this first attempt.

A lady in a bread forum blogged about her daikon cake. Her pictures made me want to try. She encouraged me and I took on the challenge. I steamed the cake the night before. The next morning, I sliced up the daikon cake then pan fried the pieces until gold brown. This recipe is a good way to use up the rice flour too, if you have some in storage.

I know the idea of cooking the cake twice was overwhelming; reminds me of my first batch of biscotti. But they're both easier than I thought.

Al
rob333 (zone 7b)
14 years ago
last modified: 9 years ago
I've been trying to find a good orange cake with a glaze type of recipe. Even before you posted your recipe for orange layer cake from Fine Cooking, Claire or AnnT's lemon with glaze you posted, Bean. Maybe I should try AnnT's. But here's my addition to the mix... I want something that is easy, moist and spongy. I'm close. I didn't like the glaze for this one so much; the liquor flavor was too strong. The cake part is really good. I subbed Grand marnier and orange stuff for all the limoncello/lemon stuff. It was really awesome after I cut off all glaze and drizzled hot fudge sauce on it instead. Looks like we're all thinking citrus, and ready for warmer weather.

Limoncello cake
Ingredients
cooking spray
1 cup plain yogurt
2 eggs
1/3 cup canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sugar
1/4 cup limoncello liqueur
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt (optional)
3/4 cup confectioners' sugar
3 tablespoons limoncello liqueur

Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
teresa_nc7
14 years ago
last modified: 9 years ago
This lightened version of moussaka was made over the weekend. My sons and I all gave it a thumbs up! I will make this again.

I used 1 cup of low fat yogurt drained blended with 1 cup of 2% cottage cheese and 2 eggs, plus the Parmesan cheese for the "white" sauce - not the traditional bechamel sauce. And I only used 1 large eggplant, peeled.

As a side I sauteed broccoli and bell pepper strips in olive oil with a splash of lemon balsamic vinegar added just before serving. Also made herb rolls with the Herb Bread Base from King Arthur Flour that Sherry sent me. The rolls were good even though I forgot the salt.
Terri_PacNW
14 years ago
last modified: 9 years ago
I made the Texas Sheet Cake that Ann T made on her Saturday Blog Showcase yesterday.. The 9x13 cake is almost gone and I finished frosting it about 8 pm lastnight!!! I like the fudge like frosting.

It's a very good cake. Kamren said it's the best chocolate cake I ever made. LOL...Although Kellan doesn't agree. He likes my Hershey's Cake better.

But anyway this cake makes the best lunch box cake. Moist, yet holds together well. Frosting dries like fudge a bit, so it's not sticky..
kathleenca
14 years ago
last modified: 9 years ago
Luckygardnr posted this on the Kitchen Table. I made it Sunday night for a side, but used linguine because that's what I had. Yum.

Penne Alla Vodka
Serves 4 6

5 slices bacon, diced into 1 inch pieces
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 cup vodka
1 (28 ounce) can crushed tomatoes
1 pound dried penne pasta
1/2 cup heavy cream
5 basil leaves, rolled together and chopped
1/4 cup Parmesan cheese
fresh cracked pepper and kosher salt

1. In a large pan cook bacon over medium heat until browned, about 5 7 minutes. Transfer bacon to a plate and set aside.
2. Reserve 1 tablespoon of bacon drippings. Add onions, garlic and crushed red pepper to reserved bacon drippings and cook until onions are translucent about 5 minutes. Pour in vodka. Cook 3 minutes. Pour in tomatoes. Bring to a boil, reduce heat and allow to simmer for 20 minutes. Season to taste with salt and pepper.
3. While the sauce is simmering, bring a large pot of water to a boil and cook pasta according to package directions. Drain. Set aside.
4. After sauce has simmered for 20 minutes, whisk 1 tablespoon of sauce into cream to temper it. Slowly stir tempered cream into the tomato sauce. Add cooked pasta to the sauce. Stir to combine.
5. Return bacon to the pasta and stir in basil and Parmesan cheese. Stir to combine. Adjust seasoning with salt and pepper if needed.
6. Serve with plenty of grated Parmesan cheese and crushed red pepper.
Georgysmom
14 years ago
last modified: 9 years ago
I tried this recipe Sunday. It tasted even better tonight so I would recommend making it the day before and let refrigerate overnight. It was really good.

Irish Stew with Lamb and Potatoes

3 -4 lbs boneless leg of lamb cut in 1 1/2" cubes
2 T. butter
1 T. vegetable oil
2 C. water
1 C chicken broth
1 -2 tsp. salt or to taste
1/4 tsp. thyme, crushed
1/4 tsp pepper
3 cloves garlic, mashed and minced
4 med. potatoes peeled and chunked
1 small pkg frozen peas
8 oz. fresh mushrooms, quartered
1 c milk
1/3 c flour
Over med. heat, brown lamb in butter and oil in heavy pot. Add water, broth and seasonings. Cover and simmer 1 hour. Remove surface fat. Add potatoes and onions. Simmer, covered until veggies are tender, about 15 - 20 minutes. Add peas and simmer 5 minutes. Combine milk and flour. Stir until smooth. Add to simmering stew and simmer about 1 minute. Taste and adjust seasonings. Serves 6
iris_gal
14 years ago
last modified: 9 years ago
I am a lurker and am so impressed with the wonderful recipes and enthusiastic support you give one another. It pushed me to try doing something different with crab (imitation).

http://www.momsnetwork.com/boards/casseroles-hot-dishes/21161-quick-easy-seafood-enchiladas.html

Quick and Easy Seafood Enchiladas (Audrey)

3 cups imitation crabmeat, shredded
1- 12ounce jar parmesan alfredo sauce
1 cup shredded mexican cheese
6 flour tortillas
salt and pepper to taste

Mix together ½ of the alfredo sauce and the crabmeat. Fill the tortillas ache with 1/6 of the mixture. Roll and place in baking dish. Pour remaining sauce over the enchiladas. Sprinkle with cheese and bake at 350 for about 45 minutes.

review:
Way too bland. The Guerrero tortillas from CostCo were thicker than my favorite Mission brand and did not substitute well for a crepe. Luckily I had asparagus on the side and that saved it from being too insipid.
I will make again for the ease factor but will put 2-4 cooked asparagus spears inside each. I did make my own sauce.
gemini40
14 years ago
last modified: 9 years ago
I have had this marinade recipe for over a year now. Finally I decided to buy some sirloin tips the other day and use this marinade.
We have no snow so I fired up the grill and WOW..

Saute a small onion in butter along with 4 cloves of garlic chopped.
Add 1 cup of ketchup
1/4 c water
1/4c. cider vinegar
3 TBSP. brown sugar,+ 1 TBSP white sugar
dash of Tabasco sauce
1/2 can of coke.

Bring to boil and simmer for for a few mins. to disolve sugars. marinate beef for 24- to 48 hours.

June
hawk307
14 years ago
last modified: 9 years ago
Lous Italian Hamburgers or Meatballs

Do you use your KA for mixing Meatballs ???
I watched many of my relatives making Meatballs, thru the years.

Break the eggs on the meat and start mixing with their hands.
Then throw some bread crumbs in , with all the spices and keep mixing.

Always thought there should be another way to mix the Spices,
thru the crumbs and meat evenly throughout..
I did it this way now, for years.

Ingredients:
4 ½ lbs. of Ground Sirloin
1 ½ lbs. Of ground Pork
½ Cup of fine chopped Onion ( micro wave 2 minutes ) let it cool.
3 cups of Italian Bread crumbs ( including 1 cup of Corn Flakes, ground to crumbs )
3 tablespoons of Parsley
1 tablespoon of Salt
1 tablespoon of Garlic powder
1 tablespoon of Onion powder
.3 tablespoons of Parmesan Cheese.
3 tablespoons of Powdered eggs or 2 large eggs
1 tablespoon of Chicken Soup base , mixed in 1 cup of warm water,

Put the meat into the mixer , in alternate spoonfuls . Use the paddle beater.
Turn on low speed to mix.
Meanwhile , in another bowl, put in the bread crumbs, Onions and all the spices.
Add the Chicken water mixture, if needed add more water, to make a damp mixture.
Add this to the meat in the mixer.
Everything mixed thru evenly. And the paddle took all the Gristle, from the meat.
- - - - - - - - - - - -

Measure out the meatballs ( I use an ice cream dipper ) and roll them.
Place in an oiled baking pan. And Bake at 350 Degrees for about ½ hour or,
Until they are browned slightly or cooked thru.
I made 38 meatballs. BUT

I stole a piece of the meatball mix and made an Italian Hamburger.
It was delicious in a slice of bread , with nothing else on it.

Reminded me of when I used to steal a meatball and run out of the kitchen,
before my Grandmother grabbed the Wooden Spoon.

LOU
caliloo
Original Author
14 years ago
last modified: 9 years ago
WHAT THE HECK LOU!!! This thread is for NEW RECIPES not your nasty posted a million times things! And you wonder why I (and so many others) think you are completely aggravating!

Moving right along..... In keeping with our effort for each family member to choose a new recipe from the current Bon Appetit Magazne each month, my DH chose this as his belated birthday dinner. Truth be told, it is tasty, but one of the aspects I love about making a ragu or gravy or whatever you want to call it, is it is made in a single pot and you just keep adding things. This one is too fussy and detail oriented for the unremarkable results. And I did not make the gnocci, DH choose penne instead.

I also made the Rum Cake mentioned on other threads for the first time and it is very good if not a little overly booze-y for my taste. That could be because the only banana booze I had is 99 Bananas which is 99 proof which could have changed the over all flavor. I might get the DeKuypers Banana Liqueur for the next time... lower proof! LOL!

********************************************************

Potato Gnocchi with Pork and Wild Mushroom Ragù
Tender potato dumplings paired with a pork-and-wild mushroom ragù offer all the more reason to say yes to gnocchi.
6 to 8 servings
Recipe by Bruce Aidells

Photograph by Lisa Kereszi

February 2010
Ingredients
1 ounce dried porcini mushrooms
1 1/2 cups boiling water
3 tablespoons olive oil, divided
8 ounces sliced crimini (baby bella) mushrooms
2 garlic cloves, minced
Coarse kosher salt
2 1/2 cups dry white wine, divided
1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped
6 ounces fresh mild Italian sausages, casings removed (about 2 links)
1 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
1 cup (or more) low-salt chicken broth
2 bay leaves
1 tablespoon chopped fresh basil
Potato Gnocchi (see recipe)
1 cup grated Parmesan cheese
Preparation
Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
Spoon off fat from surface of ragù; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
what to drink
Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
User
14 years ago
last modified: 9 years ago
I love the idea of this thread. My intentions have been to try at least one NEW recipe a week.

Last week it was the recipe that Terri posted about. Definitely a keeper.

Two weeks ago it was Flammkuchen. Matt's girlfriend Dana posted this recipe on her blog - Danalicious. It was so good. It will be on the menu often. I made it with a yeast crust rather than the one in the recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Flammkuchen
===========
Flammkuchen
(from Beyond Burgers and Bratwurst)

For dough:
2 cups Flour
2.5 Tbsp Oil
2/3 cup Water
1/4 tsp salt

For toppings:
1 cup Crème Frâiche
1 onion (can be red or sweet onions)
1 Tbsp Butter
1/4lb Bacon
Salt & Pepper to taste
1 clove Garlic

Preheat the oven to 450F.

Combine ingredients for crust. The dough shouldnt be sticky and should turn smooth and slightly stretchy. Roll out the dough as thinly as possible and place on a baking sheet or pizza pan or stone.

Thinly slice onions and sauté in butter until clear (dont caramelize). Cook bacon until crisp. I prefer to cook bacon in the oven for a nice even crispness. Finely chop garlic and add it with seasonings to the cream.

Spread the creme fraiche over the rolled out dough and top with the bacon and onions.

Bake for around 10-15 minutes, or until the dough has begun to create bubbles and you see nice browning (you dont want burnt!).
stacy3
14 years ago
last modified: 9 years ago
no way, Ann - Matthew's girlfriend is a foodie???!?! How cool is that? so someday, Will will be looking for someone just like dear old mom...;-) YEA!
shaun
14 years ago
last modified: 9 years ago
OH no you didnt!~ Bacon? *thud* My favorite.
lorijean44
14 years ago
last modified: 9 years ago
Oh, yes she did!! :D I made it too, substituting sour cream for the creme fraiche. It's really wonderful!!

Lori
arabellamiller
14 years ago
last modified: 9 years ago
That's enough to make a kosher girl rethink some life choices....

:)

AM
goldgirl
14 years ago
last modified: 9 years ago
Ann - That looks easy enough that even I can make it! Now I just need to get DH to dig us out of the snow. Looks so good.
pat_t
14 years ago
last modified: 9 years ago
OMG. Bacon, sour cream, and onion pizza?!? My 3 fav things!
riverrat1
14 years ago
last modified: 9 years ago
Now I've got to get to the store and buy BACON!

Ann, that is OMG good looking! Tell Dana that she just attributed to 1 gained pound...but I don't care. Gotta make this tomorrow and check out her blog.

Tonight we have friends, coming over, to cook for us. Nice! On the menu is Shrimp Fettuccine and Garlic Bread and maybe, maybe not a salad :-).
hawk307
14 years ago
last modified: 9 years ago
Calico:
Alexa: " Nasty posted a million times things! " What are you talking about.

I made the Meatballs and never used them in Spaghetti Sauce, until recently.

The Baked Fishcake is a new recipe and I used Crabmeat, with the Salmon.
A million times ???
The only thing I find really nasty is your ugly choice of words.
Like I said a million times before, seems like some members can say anything they feel like.

But I'll be sure to be careful about anything I Post,
in the future, so I won't aggravate others.
Lou
jojoco
14 years ago
last modified: 9 years ago
Let's clarify: NEW TO YOU. If you've made a recipe before (and posted pictures), then, by definition,it can't be a "new" recipe. Now, someone else can try your recipe (for the first time) and post it on this thread. However,I've made those salmon cakes before, and even with the addition of crab, I'd be hard pressed to call it new. I know you've posted the meatball recipe before, which is okay if requested. But now you have to resist the temptation to keep posting your standards. Try something new!
magothyrivergirl
14 years ago
last modified: 9 years ago
I made an unbaked version of Crushed Potatoes -
picture in link below I found on a blog. It was simple, delicious and very pretty. Definitely a keeper. It looks so impressive served in a pretty bowl.

Michael Anthonyâs Fork-Crushed Purple Majesty Potatoes
Adapted from New York Magazine

Serves 4

1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.
arabellamiller
14 years ago
last modified: 9 years ago
Yes, the whole point of this thread is to try something new!

I'm so busy these days I can barely get dinner on the table, but I love looking at this thread and seeing all the new and exciting things people are trying.

So, thanks to everyone for inspiring me with new ideas. As always, your creativity is impressive.

AM
Terri_PacNW
14 years ago
last modified: 9 years ago
OMGosh that potato, bacon pizza thing looks AMAZING!

I made these bars from All Recipes this week. I used a jar of Jessica's Fig Vanilla Preserves. Really delish..
wizardnm
14 years ago
last modified: 9 years ago
I'll give it one more try....

As I understand, the point of this thread is to post a 'new to you' recipe that you have never made before. I posted the Salted Oatmeal Cookies because I had never made them before and since I really liked them, I thought others might like them also.

When you post a recipe that you have made many times over, it just doesn't fit this thread.

IMO, Caliloo had every right to say what she did. She is the OP.

Nancy
hawk307
14 years ago
last modified: 9 years ago
Ladies :
I explained that I posted the recipe but never used the Meatballs in Spaghetti Sauce.
Just took some of the mix and made a Hamburger.

The Fish Cake was baked in a Silver tray. I thought that might give someone an idea.

I never thought to bake in them, until I saw the Silver baking tray's made in Poland, were $65.

Also the addition of Crabmeat and the Shrimp made it a little different.

You know, like a Pizza with just a couple of different toppings.

How many Recipes are Basically the same but a little tweek here and there , make it different.

How many Recipes that are posted on the CF are original ?
- - - - - - - - - -

I have a friend who edits a Local newspaper, where I have placed many recipes.

Maybe she can Edit my Threads, before I Post them.
Lou
caliloo
Original Author
14 years ago
last modified: 9 years ago
Word for word the EXACT SAME POST from Sept '09.

Alexa
lorijean44
14 years ago
last modified: 9 years ago
I tried a new recipe for Blueberry Squares from a blog called Fork-Spoon-Knife. Her original recipe used cranberries, but the blueberries were wonderful in this, too. I also added a simple vanilla/confectioners' sugar/ cream glaze over the top. I brought it to the office where it was a HUGE hit! It's tender and moist - I'll definitely be making it again.

Blueberry Squares (Fruit Squares)
(adapted from CD Kitchen)

** Asha's Note: I used a 8 inch square pan, so my squares turned out a bit thick. You could easily spread this on a 9x13 inch pan **

1-1/2 cup sugar
2 eggs
1 stick (1/2 cup) unsalted butter, melted and cooled
1 teaspoon almond extract
1-1/2 cup flour
2 cup fresh blueberries or cranberries or other berries
1/2 cup chopped, toasted cashew nuts (optional)

Preheat the oven to 350 degrees. Butter the pan you are using.

In a large bowl, beat the sugar and eggs until creamy and smooth. Whisk in the melted butter and almond extract. Add flour and fold until incorporated. Fold in blueberries and nuts (if using) carefully so as not to break the fruit and color the whole batter purple.

Pour batter into prepared pan. Bake for about 40-50 minutes or until tester inserted into center comes out clean. Transfer to a rack to cool completely (takes about an hour really!). Cut squares and serve.

Lori
arabellamiller
14 years ago
last modified: 9 years ago
Lori that looks fabulous! (your pictures are lovely) If I wasn't the only one in the house that would eat that I'd make it today. My kids and husband have a very strict "no fruit in dessert" policy. I guess I'll just stick my blueberries on my oatmeal.....

Thanks for posting that.

AM
caliloo
Original Author
14 years ago
last modified: 9 years ago
Lori - I don't think I've ever seen a pastry recipe that uses cashews, that sounds like a neat twist. And I am definitely C&P that one for tomorrow.... I need to go to the store for berries.

BTW - do they have to be fresh or do you think frozen might be okay?

Thanks for posting another new recipe!

Alexa
Terri_PacNW
14 years ago
last modified: 9 years ago
Lori, that is beautiful!
lorijean44
14 years ago
last modified: 9 years ago
Alexa, I'm sure you could use frozen, though you are more apt to get streaks of purple throughout the batter more so than if you used fresh. Not that that is something to complain about!! :D

Lori
goldgirl
14 years ago
last modified: 9 years ago
Lori - that is gorgeous! Can you post the glaze you made? Also, I'm not a fan of almond extract (although I love almonds), could I just sub vanilla?

Sue
JoanM
14 years ago
last modified: 9 years ago
I had to break in my pretty new purple dutch oven so I made the Ropa Vieja recipe that Eileen posted in another thread. It was tasty so the recipe needs to be spread around. I will make this again for sure. My notes will say to cook the veggies a little longer than called for.

So pretty!

So Yummy!

Ropa Vieja
Daisy Martinez

This dish gets its name from the shredded texture of the beef, which resembles clothes so worn they're falling apart. If you're Cuban, please don't come after me for using chuck steak instead of the more traditional flank steak. Both are delicious, but I prefer the texture of the shredded chuck to that of flank. Other than that, this is a traditional version of a Cuban standard, which will taste better the next day.
Makes 6 servings

Ingredients:
One 2 1/4 to 2 1/2 pound chuck roast or two 1 1/4 pound flank steaks
2 teaspoons fine sea or kosher salt, plus more for seasoning the beef
Freshly ground pepper
Onion powder
3 tablespoons canola oil
1/2 cup Sofrito
1/4 teaspoon ground cumin
Olive oil, as needed
Two 8-ounce cans Spanish-style tomato sauce
1 1/2 cups water
3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
2 bay leaves
4 celery stalks, with leaves, cut into 1/4-inch dice
3 medium carrots, trimmed and cut into 1/4-inch dice
1 cup fresh or frozen green peas

Method:
1. Pound the chuck roast or flank steaks with a heavy meat mallet until 1/2 inch thick. Season both sides of the beef generously with salt, pepper and onion powder.
2. Heat the canola oil in a large, ovenproof, heavy skillet over high heat until rippling. Add the beef and cook it until well browned on both sides, about 10 minutes.
3. Preheat the oven to 350° F. Drain or spoon off most of the fat from the pan. Stir in the sofrito, 2 teaspoons salt, and the cumin and bring to a boil. Depending on how much oil was left in the pan, you may have to add a little olive oil to give the mix a creamy texture. Stir in the tomato sauce, water, alcaparrado or olives, and bay leaves. Bring to a boil, cover the dish and bake until the meat pulls apart easily with a fork, about 2 1/2 hours. Let stand in the sauce until cool enough to handle.
4. Shred the meat coarsely by hand or using two forks. Return it to the sauce and add the celery and carrots. Bring to a simmer over low heat and cook until the vegetables are tender, about 10 minutes. Stir in the peas and cook a few minutes more. Watch the liquid as it cooks, and add more broth of water as needed.
lorijean44
14 years ago
last modified: 9 years ago
Joanm, that looks delicious!!

Goldgirl, you definitely could sub vanilla extract for the almond extract. The glaze I just sort of winged: add about 1/2 teaspoon of vanilla extract to a cup of confectioners sugar, and then add cream, about a tablespoon at a time, mixing well after each addition, until you have the right consistency. Does that help?

Lori
lindac
14 years ago
last modified: 9 years ago
I don't care what you are cooking.....that purple Le Cruset oven is absolutely to die for!!!!!!
Linda C
fearlessem
14 years ago
last modified: 9 years ago
New recipe I tried last night was a five-hour slow-roasted duck. Have never made duck before, and it turned out quite well... super crispy skin, all the fat rendered out, meat was still moist... Served it with potatoes crisped in the duck fat and a cherry and balsamic vinegar sauce... A winner!
caliloo
Original Author
14 years ago
last modified: 9 years ago
Hey Em - would you post the recipe? I made Ina's Roast Duck a few weeks ago and the whole family loved it, so I am looking to try additional recipes.

And Joann! OMG I have totaly LC envy! I love my red one... but PURPLE?!?!?!? Holy cats! That is totally rocking!

Alexa
fearlessem
14 years ago
last modified: 9 years ago
Hi Alexa --

Here's the recipe... Quite simple, and it did turn out looking pretty much exactly like the photo. I agree with the authors note that it probably could have been served after 4 hours... But was still fairly moist and very tender after 5...

Emily
becky_ca
14 years ago
last modified: 9 years ago
I tried a new recipe last night for our Saturday night pizza. I was surfing around Martha Stewart's website and saw this recipe for roasted vegetable pizza, so we gave it a try. I wasn't too sure about potatoes on a pizza, but it was really good. I've been trying to make a vegetarian meal at least once a week, and for sure we'll be having this again. This made a ton of vegies, and those would be a nice side dish with a meat entree, too.

Since my pans are dark coated, I reduced the oven temp to 425F, and next time I'll roast the garlic wrapped in foil separately - it was a little over done.

I've been using my AB in 5 dough for the pizza crust - it's our new favorite. One of these days I guess I should take a picture...

Enjoy :-)

Becky

* Exported from MasterCook *

Roasted Root-Vegetable Pizza

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive oil
1 pound Basic Pizza Dough -- or store-bought
pizza dough, fresh or frozen (thawed)
8 ounces mozzarella cheese -- shredded (2 cups)
6 cups Roasted Root Vegetables -- (about 1/2 recipe)
coarsely chopped
1 cup ricotta cheese
1 tablespoon fresh rosemary (optional)
Coarse salt and freshly ground pepper

1.Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.
2.Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.

First published February 2010

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Roasted Root Vegetables

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 butternut squash (2 pounds) -- peeled, seeded, and
cut into 1 1/2-inch pieces
2 pounds new potatoes -- scrubbed and
quartered
1 pound red onions -- peeled and
quartered lengthwise
1 pound carrots -- halved lengthwise
if thick, cut into 1 1/2-inch pieces
5 cloves garlic -- crushed
3 tablespoons olive oil
Coarse salt and freshly ground pepper

1.Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.
2.Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

Serves 8.

First published February 2010

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

- - - - - - - - - - - - - - - - - - -
JoanM
14 years ago
last modified: 9 years ago
I just knew that Linda C would appreciate that pot :->

I can also confirm that just as Daisy Martinez said, that ropa vieja is better the next day. I usually love to ccok on Sunday but it was too good to pass up as leftovers. Or maybe I just knew it would be all gone if I didn't eat it quickly. Yum! I bet I will be making that at least twice a month now.
caliloo
Original Author
14 years ago
last modified: 9 years ago
As I mentioned Joan... that is a totally kick @ss LC pot! I love it too!

And thanks again for the duck recipe - definitely going to try it in the next couple of weeks

Alexa
kathleenca
14 years ago
last modified: 9 years ago
Well, I closed out the month with deviled short ribs, potato risotto & a green salad with a blue cheese dressing for dinner. The meat was wonderful, very flavorful, tender & "shreddy", though DH liked the tomatoey sauce more than I did. The potoatoes are so good - very comfort food -, & while not lindac's, the blue cheese dressing has a great flavor (though I didn't have Maytag blue).

Deviled Short Ribs
4 to 6 servings

4 lb lean beef short ribs (I used boneless)
4 tsp brown sugar
1 1/2 tsp salt
1 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp pepper
3/4 c. ketchup
1/4 c. soy sauce
2 Tbsp lemon juice
1 c. water
1 bay leaf
1 onion, sliced
flour (optional)

In a large skillet with a lid, or Dutch oven, brown short ribs on all sides. Cover tightly & cook slowly for 1 1/2 hours, adding a little water if desired. (I added about
1/8 c., but it really wasn't needed.)
Combine all remaining ingredients except flour, & add to ribs. Cover & simmer one hour longer or ntil meat is tender, adding more liquid if necessary.
Before serving, discard bay leaf & thicken gravy with a little flour if desired.
This is also good cooked in a crockpot, & is even better the next day.
From Best of the Best from Georgia cookbook

Potato "Risotto"
6 servings

1 Tbsp butter
1 c. finely chopped onion
1 lb Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 tsp cayenne pepper
Coarse kosher salt
1 1/2 c. (or more) low-salt chicken broth
1/2 c. heavy whipping cream
1/4 c. finely grated Parmesan cheese
1/4 c. finely chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.
Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.
Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.
Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.
Stir in cheese and chives.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
From Bon Appetit

Blue Cheese dressing
serves 6

1 Tbsp minced shallots
2 tsp red wine vinegar
1/2 c. mayonnaise
3/4 c. crumbled blue cheese
2 to 3 Tbsp heavy cream
salt & freshly ground pepper

In a small mixing bowl, macerate the shallots in the red wine until they soften slightly, about 5 minutes.
Add the mayonnaise & blue cheese & stir roughly with a fork, mashing any large clumps of cheese.
Stir in just enough cream to make a slightly creamy consistency; the dressing will be very thick.
Add salt to taste, because blue cheese can be quite salty.
Stir in a generous grinding of black pepper & refrigerate tightly covered.
Let warm slightly & stir briskly before servings.
From Los Angeles Times

New Recipe Review - February 2010

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