Pear hazelnut sour cream pie

Ingredients

1 cup hazelnuts
2 tbsp unsalted butter
2 1/2 lb (about 5 medium sized) fresh pears, peeled, cored and sliced
1/2 vanilla bean or 1 tsp vanilla ext.
1/2 cup granulated sugar
1/4 cup all purpose flour

1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 large egg
1 cup sour cream
pinch of salt
1/2 cup brown sugar, packed
1/2 tsp vanilla extract

1 tbsp lemon zest
1 pie shell

How to prepare

1. Preheat oven to 350 degrees f.
2. Spread whole hazelnuts in a single layer on a baking sheet and bake until toasted, up to 20 minutes, turning nuts after every 5 minutes. Cool slightly, then place nuts in a clean tea towel, fold towel to enclose nuts, and rub between your hands to remove as much of the nut skins as possible. Chop nuts coarsely and set aside.
3. In a heavy 10 or 12″ skillet, melt butter. Add pears and vanilla bean (or vanilla extract). Pour granulated sugar over pears and saut

Share

Couscous Salad With Apricots, Pine Nuts, and Ginger

Ingredients

1 cup instant couscous
1/2 cup water
1 cup fresh orange juice
1/4 cup light olive oil
champagne vinegar (or other white wine vinegar).
1/3 cup thinly sliced dried apricots
1 tbsp dried currants
1 tbsp golden raisins
2 tsp grated fresh ginger
salt
1/4 md sized red onion, finely
diced, about 1/2 cup
2 tbsp pine nuts, toasted

How to prepare

Pour the couscous grains into a small mixing bowl. Combine the water, orange juice, olive oil and 2 tbsp vinegar in a med-sized saucepan. Bring the liquid just to a boil and stir in the dried fruit, ginger and 1/2 tsp salt, pour immediately over the couscous. Cover the bowl and let sit for 20 min, the couscous will cook in the liquid, but the liquid must be at the boiling point. Bring a small pot of water to a boil and drop in the red onion for 15 seconds. Drain well, toss the onion with a few splashes of vinegar to draw out its pink color. When the couscous is ready, gently fluff it with a fork and toss with the pine nuts and onion. Add salt to season and an additional splash of vinegar to brighten the flavor. To toast the pine nuts: Spread them on a cookie sheet and pop into the oven for about 10 min at 325

Share

Whiskey fudge cake

Ingredients

1 1/4 cups pastry or cake flour
1 tsp baking soda
10 1/2 oz bittersweet chocolate, cut into sm chunks
12 tbsp (6 oz) unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs separated
1/3 cup whiskey or brandy, warmed slightly
1 tbsp vanilla extract
Powdered sugar

How to prepare

1 preheat the oven to 350f line a baking tray with parchment paper and set an 8 x 2 1/2 -” ring on it wrap an 8″ cardboard round with foil and set aside
2 in a sm bowl, sift together the flour and baking soda set aside
3 in a double boiler or a metal bowl placed over simmering wuter, melt the
Chocolate keep warm
4 meanwhile, with the paddle of an electric mixer, cream the butter until light gradually add 1 cup sugar and continue to cream until fluffy (it is very important that the mixture is light and fluffy )
5 beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla stop the machine and scrape in the melted chocolate continue to mix until well combined remove the bowl from the machine and fold in half the flour mixture fold in the remaining flour
6 with a clean whisk and bowl, whip the egg whites until soft peaks form gradually add the remaining 1/4 cup of the sugar and continue to whisk until shiny and firm, but not stiff stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites
7 pour the batter into the prepared cake ring and bake for 1 hour invert immediately onto the foil – covered cardboard round and run a sharp knife around the sides of the cake, loosing the cake from the ring do not remove the ring from the cake let cool completely on the rack then carefully lift off the ring presentation: dust the cake with sifted powdered sugar and serve with creme fraiche or whipped cream makes one 8″ cake by wolfgang puck.

Share

Cold glazed salmon

Ingredients

3/4 cup dry white wine
8 basil leaves
3 spr tarragon (plus more for garnish)
3 shallots, minced
2 spr rosemary
2 lemon slices
3 spr celery leaves
7 lb whole salmon, cleaned, rinsed, patted dry
8 cup fish aspic (see recipe)
1 turnip
1 egg yolk, hard cooked, mashed
1 tsp unsalted butter

How to prepare

In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 tbs. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375

Share

Tangy chicken marinade

Ingredients

1/2 cup lime juice
1/4 cup olive oil
3 cloves garlic, minced
1 jalapeno pepper, in 1/8″ slices
1/4 cup chopped fresh cilantro
dash salt
dash white pepper

How to prepare

Combine all ingredients. Pour over 1 lb. Skinless/boneless chicken breast halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Serves 4.

Share

Squash salsa

Ingredients

1 small zucchini (peeled)
1 small yellow summer squash (peeled)
1 carrot (peeled)
2 tomatillos
1 medium tomato
1 clove garlic
3 serrano chiles
1/2 small red onion
1 tbsp finely chopped fresh marjoram
4 tsp extra virgin olive oil
1 tbsp unseasoned rice vinegar
sugar and salt to taste

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving.

Share

Fried artichoke hearts

Ingredients

8 artichoke hearts, boiled until tender
12 oz beer
1 cup flour
salt
pepper
flour
lemon wedges

How to prepare

Preheat the deep fryer. Cut the artichoke hearts into quarters. Dredge in flour. Whisk the beer, the measured amount of flour, the salt and the pepper together. Dip the flour covered pieces of artichoke heart into the batter. Deep fry until golden brown. Drain thoroughly. Serve hot with lemon wedges.

Share

Cilantro pesto fish tacos

Ingredients

Cilantro pesto 88888
1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

Share

Tomato – basil shrimp with wine

Ingredients

12 oz shelled shrimp
1 cup chopped onion
2 tbsp butter
1 tbsp olive oil
1 cup white wine
1 tbsp instant chicken bouillon
1 tsp dried basil
2 med tomatoes peeled, seeded and chopped
10 oz hot cooked pasta
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup parsley, fresh, chopped

How to prepare

Thaw shrimp, if frozen. In saucepan cook onion in 2 tbsp butter and the olive oil till tender but not brown. Stir in wine, bouillon granules, basil, 1/2 tsp salt and 1/8 tsp pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or till about 2/3 of the liquid is evaporated. Halve shrimp lengthwise; add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter. Add shrimp mixture, cheese and parsley; toss till pasta is coated. Serving size : 4
serve with a lg green salad and some crusty french bread and it’s just about the perfect meal.

Share

Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

Share