Chocolate torte with hazel nuts

Ingredients

1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole egg
3 oz semi-sweet chocolate
1 cup (or more) of grated hazel nut
Glaze:
3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 tbsp water
1 tsp vanilla

How to prepare

Cream butter with sugar add egg yolks and whole egg mixing well melt chocolate, cool Slightly and add to the above mixture add the grated nuts mix beat whites and fold Them into the mixture Butter well a 10″ springform pan, and sprinkle with dry breadcrumbs put batter into Pan and bake in preheated 350 f oven for app 50 minutes use the knitting needle test For doneness cool and glaze

Glaze:
Cover top and sides of torte with apricot jam melt the rest of the ingredients over A low flame mixing constantly remove from heat and poor over torte

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Quattro formaggi – williams sonoma pizza book

Ingredients

Potato pizza dough:
1 boiling potato, 5 oz.
1 tsp active dry yeast
3/4 cup plus 2 tbsp lukewarm water
2 1/2 cups all-purpose flour, plus 1/2 cup for working
1 tsp salt

1 tbsp extra virgin olive oil.

2 oz gorgonzola
2 oz fresh goat cheese
2 oz fontina’
2 oz mozzarella
1 tbsp extra virgin olive oil

How to prepare

Boil the potato in water to cover until tender, 20-30 minutes; drain and peel while still hot. Meanwhile, in a small bowl dissolve the yeast in the water and let stand until slightly foamy on top, about ten minutes. In a large bowl stir together the 2 1/2 cups flour and the salt. Pass the hot peeled potato through a sieve into the bowl and form the mixture into a mound. Make a well in the center of the mound and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour and potato into the yeast mixture. Continue stirring until a dough forms. Let rise in an oiled bowl until doubled, 1 to 1 1/2 hours. Turn the dough out onto a surface dusted with the remaining flour. Shape your pizza as desired, let rise on a peel dusted with cornmeal for about 15 minutes and proceed. Makes enough dough for a 12″ thin-crust or a 9″ thick crust pizza.
Preheat an oven to 450f. If using a baking stone or tiles, place in the oven now. Place the gorgonzola and goat cheeses in the freezer to make them easier to slice. Thinly slice the four cheese separately. Shape the pizza dough and top with the cheeses. Transfer to the oven and bake for 10 minutes. Reduce the oven to 400f and bake until golden, about 10 minutes. Drizzle the oil over the top and serve immediately.

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Chicken and Rice-Cuban

Ingredients

3 tbsp olive oil
3 1/2 to 4 lb whole chicken, cut up into serving pieces
salt and pepper to taste
1 onion, finely chopped
3 cloves garlic, minced
2 tsp bijol
2 cups rice
1 cup beer, at room temperature
1/2 cup mayonnaise
20 Sicilian or Spanish olives, chopped
1 red bell pepper, roasted, cut into thin strips
3 tsp capers, chopped if lg
1 cup fresh or defrosted frozen peas
2 hard cooked eggs, sliced, Optional

How to prepare

Heat oil over med heat in a lg nonstick skillet. Sprinkle chicken with salt and pepper, then add to skillet, turning to brown on all sides. Remove chicken and set aside. Add onion and garlic to pan and cook until soft and golden, about 5 – 10 minutes. Return chicken to pan. Add 2 cups hot water, bijol and more salt and pepper if desired. Bring to a boil, reduce heat and simmer 20 minutes, or until chicken is cooked. Remove chicken and set aside to cool.
Bring remaining water to a boil, add rice, cover, reduce heat and simmer until water disappears, about 10 – 15 minutes. Add beer, replace cover and cook another 10 – 15 minutes, until rice is done and no liquid remains in the bottom of the pan.
When chicken is cool enough to handle shred meat and discard skin and bones.
To serve lay on third of the rice in a flat baking dish. Cover with a third of the mayonnaise, then all the chicken. Next put half the remaining rice, covered with half the remaining mayonnaise, half the olives, half the pimento strips then half the capers. Top with remaining rice, remaining mayonnaise, remaining olives, remaining pimento, capers then cooked peas. If using sliced egg arrange on top before adding peas. Serve warm. Serves 6

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Hash brown casserole

Ingredients

3 tbsp vegetable oil
1 bag (2 pounds) frozen hash browns
1 onion, chopped
1 green bell pepper, chopped
1 cup cubed ham
10 eggs, beaten
Salt and pepper
1 cup shredded cheddar cheese

How to prepare

Heat oil in a lg skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9 x 13 x 2″ baking dish with vegetable oil spray. Spread potato mixture in pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, at 375

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Orange chicken

Ingredients

1 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken, cut into 1/2″ cubes
Sauce
2 tbsp chicken stock
1 1/2 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 tsp sesame oil
Pinch freshly ground white pepper
1/4 cup peanut oil
6 to 8 snow peas
Cooked rice
2 tsp minced fresh orange peel

How to prepare

Combine first five ingredients in small bowl add chicken and toss to coat well cover And marinate at room temperature at least 30 minutes, stirring occasionally Soak orange peel in enough water to cover, about 5 minutes drain and set aside Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper mix set Aside heat 1/4 cup oil drain chicken stir-fry in small batches, about 2 minutes Remove heat peanut oil with orange peel, stir-fry 1 minute return chicken to wok With snow peas and soy mixture, stir-fry 3 minutes serve immediately over rice Yield: 3 servings

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Overnight eggnog french toast

Ingredients

8 slices egg or raisin bread
6 eggs
1/3 cup sugar
2 cups eggnog or buttermilk
1 tsp grated nutmeg
1/2 tsp cinnamon
2 tbsp unsalted butter, melted and cooled
Maple syrup, as accompaniment

How to prepare

1 arrange bread in a single layer in a 13 x 9 x 2 -” baking pan
2 in a med bowl, whisk eggs until blended whisk in sugar, eggnog, nutmeg, cinnamon, and butter pour mixture over bread turn slices to coat cover with plastic Wrap and refrigerate overnight
3 preheat oven to 400f bake 10 mins turn bread over and bake until golden color, 5 Mins serve with maple syrup serves: 6.

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CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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Balsamic Chicken with Potatoes and Arugula

Ingredients

6 large skinless, boneless chicken thighs (about 1
1/4 pounds)
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 garlic cloves
1 tablespoon salad oil
1 pound medium-size red potatoes
2 bunches arugula
2 tablespoons brown sugar
2 tablespoons balsamic or red wine vinegar
2 tablespoons soy sauce

How to prepare

1. Cut each chicken thigh in half. In bowl, toss chicken with flour and salt. Peel garlic cloves and cut each lengthwise in half.

2. In nonstick 12-inch skillet over medium heat, in hot salad oil, cook chicken thighs and garlic, covered, 20 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife, turning once halfway through cooking time.

3. Meanwhile, cut each potato into quarters. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until potatoes are just tender; drain and keep warm. Wash arugula; drain well.

4. In cup, stir brown sugar, balsamic vinegar, and soy sauce. When chicken is done, add vinegar mixture to skillet, tossing to coat chicken well. Remove skillet from heat; add potatoes and half of arugula, tossing to mix well. Arrange remaining arugula on platter or 4 dinner plates; top with chicken mixture.

About 345 calories, 9 g fat, 117 mg
cholesterol, 920 mg sodium.

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