Recipes On Rails: New Recipes tagged with side

Barley and Corn Casserole

2012-05-18 07:31:57 UTC

Ingredients:

Default
3.0 clove Garlic
1.0 cup Onion
0.67 cup Carrot
1.0 tablespoon Oil
3.0 cup Stock, Chicken
1.0 cup Barley, Pearl
0.25 teaspoon salt
0.125 pound Pepper, Black
2.0 cup Corn
0.5 cup Parsley

Instructions:

In a skillet over medium heat, saute the garlic, onion and carrots in oil
until tender. Transfer to a greased 2-qt baking dishat add broth, barley,
salt if desired and pepper. Mix well. Cover and bake at 350'F for 1 hour.
Stir in corn and parsley. Cover and bake 10-15 minutes more or until the
barley is tender and corn is heated through.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/18

Beans

2012-05-19 21:51:19 UTC

Ingredients:
Instructions:

From an eGullet discussion

paula is right (of course), that i should have specified new world beans rather than implying the same was true for chickpeas and dried favas. i don't have enough experience cooking with them to make any judgement on those, certainly not compared to her.

i should also have pointed out that you do need to adjust the amount of water in the recipe when you don't soak. the beans take up a lot more water during the cooking.

i have not done any work comparing beans cooked in the pressure cooker. offhand, i can't think of a reason why it would make a difference, but it is possible that the increased heat could have an effect on the sugars.

Because i'm sure the statute of limitations has run out, here is the piece i wrote in 1994:

Almost every recipe in every cookbook you've ever read says you must soak dried beans before you cook them. In almost every case that advice is wrong.

Letting dried beans sit overnight in a bowl of cold water does nothing to improve their flavor or their texture. In fact, it does quite the opposite. While soaking shortens the unattended cooking time of beans somewhat, the time saved is marginal and there are no other labor-saving benefits. Finally, soaking does absolutely nothing to reduce the gas-producing properties of beans.

These may be difficult ideas to get used to, flying as they do in the face of everything most of us have been taught about cooking beans. One friend, an Arizonan, dismissed the idea out-of-hand, attributing it to my New Mexican background. What do they know about beans? she said.

But cooking unsoaked beans is not new. No less an authority than noted Mexican cookbook writer Diana Kennedy has advocated it for years. If you want the best-flavored beans, don't soak them overnight, but start cooking in hot water, she says in The Cuisines of Mexico (Harper and Row: 1972).

In fact, the more I asked around, the more people I found who cooked beans this way--mostly, it seemed, people from Mexican or Central American families--although at least one prominent New American chef and another well-known French chef agreed.

What's more, few commercial canners soak dried beans before cooking. In fact, in a way they don't cook the beans at all. The heat and pressure of the canning process (called the retort) is enough to cook--perhaps even overcook--the beans right in the can.

Still, I wanted to see for myself. Call it trial by frijoles.

First, I cooked three pots of beans: one soaked overnight, one quick-soaked (brought to a boil and left to sit, covered for one hour), and one simply covered with boiling water. To each pot I added a hunk of salt pork, some sliced onion and a bit of garlic. I simmered them slowly on top of the stove, covered.

The two soaked beans did cook more quickly than the unsoaked--they were finished in about 1 hour and 15 minutes, as opposed to two hours. But when I sampled them, the extra 45 minutes paid off. The two pots of soaked beans were pallid compared to the unsoaked (though the long-soaked were better than the quick-soaked). The unsoaked beans had a noticeably deeper flavor; they were firmer to the bite, and they did not break up as much in cooking.

Then came the ultimate test. I sat down with a big bowl of the cooked unsoaked beans (after a little refrying with bacon and a handful of grated Monterey Jack cheese) and ate lunch. I waited, half expecting to blow up like a balloon (as a precaution, I did this test at home, alone). Nothing untoward happened.

That experiment was far from scientific, but after talking to a couple of researchers who confirmed my results, I moved on to more phone calls and other tests.

All of us, it seems, have our own set of folk tales about cooking beans. And most rules are followed simply because that's the way someone told us to do it, rather than as a result of any kind of testing.

* Some people told me quite firmly that beans should never be salted before cooking--that this keeps them from softening during cooking. In fact, Kennedy herself makes this claim.

So I cooked beans with salt added (1 teaspoon per pound of beans turns out to be about the right ratio) and without. They cooked to exactly the same degree of softness in almost exactly the same time.

Interestingly, though, to get the same level of saltiness in the unsalted batch of beans, I had to add more than twice as much salt. And even then, it was more a case of the broth being salty than the beans.

* Other people said that the type of pot in which beans are cooked is the most important thing--only earthenware will do.

I cooked beans in three different pots--earthenware, stainless-steel and unlined aluminum. There was some difference in the rate at which the beans soaked up water (or, probably more accurately, the pans soaked up water). The earthenware needed more water early but then seemed to maintain a steady level a little better. I could find little difference in flavor between the earthenware and the stainless-steel, but the unlined aluminum lent a distinctly metallic flavor to the beans.

* One chef told me he never allowed his beans to be cooked on top of the stove. Only by cooking them in the oven is it possible to get the slow, steady pace they need, he claimed.

I cooked beans both on top of the stove and in the oven. With constant attention and a ready flame-tamer, I could manipulate the temperature well enough to keep the beans at a sufficiently slow simmer. But, covered, in a 250-degree oven, the cooking was almost effortless. All I had to do was check every half-hour or so to make sure there was sufficient water.

The effect of the cover was particularly amazing. Cooking beans in one test without a cover took six hours. The same quantity of beans, cooked at the same temperature with a lid, was done in about 1 hour, 15 minutes ( without pre-soaking).

All of these tests were done with commonly available varieties--pinto and white northern--that had been purchased from stores that seem to sell a lot of beans. In fact, the age of the bean may be the most important factor.

Dried beans continue to lose moisture as they sit. With very recently picked beans--say, the Scarlet Runners I pick and shell in the summer in my back yard--a quick simmer is all that is necessary. (Actually they are quite good even raw when doused with a little olive oil, mint or basil and salt).

On the other hand, those dried flageolet beans you bought on a whim a couple of years ago that have been sitting in the back of the pantry ever since may be quite dry. In fact, with these beans, soaking may be necessary to bring the cooking time down to a matter of hours, rather than days.

Finally, it was time to put the beans to the final test--cooking them in recipes. What good is science, after all, if it is not in the service of mankind? So test we did, adapting old favorite bean recipes to this new way of cooking. The results were gratifying: In every case, the dishes were done in almost the same amount of time as the originals. And the textures and flavors of the beans were much improved.

Progress is great when it tastes so good.

AND THIS IS A SIDEBAR ON THE CHEMISTRY:
There is no getting around it--beans cause flatulence. The degree to which different beans affect different people varies, but the truth is inescapable. And there seems to be little a cook can do about it.

Whether to soak beans prior to cooking or not is simply a culinary question, says Gregory Gray, who has been studying beans for 10 years at the U. S. Department of Agriculture's Western Regional Research lab in Albany, Calif. It may shorten the cooking time, but other than that, there's no effect (on flatulence).

Louis B. Rockland, who has been studying beans even longer--first at Albany and now with his own research firm, Food Tech Research in Placentia, concurs. There are lots of old wives' tales (about reducing flatulence)--people use bicarbonate of soda, ginger, sulfur, castor oil--a whole series of them. But there's no evidence that any of them--including soaking--work effectively.

The problem with beans is well documented. At its root are two factors. First, beans are high in fiber, which most Americans don't eat much of and which can cause flatulence. Second, beans contain complex sugars called alpha-galactosides. The human body does not produce enzymes to digest these sugars. Mainly raffinose and stachyose, they pass through the stomach undigested until they reach the large intestine. There they ferment, producing gases--hydrogen, carbon dioxide and--in some people--methane. The rest is faux pas.

It was thought that soaking beans in cold water leached these sugars out of the bean. Throw away the water and you throw away the gas--it has a simple appeal. Unfortunately, it isn't true. These sugars are part of what the bean uses for nourishment as it grows into a plant, and the bean does not part with them gladly.

When you soak beans in cold water, the beans are actually still alive and their cell walls are still functional, explains Gray. Those walls are designed to be a very good barrier--to take water in, but not to let the seed nutrients out.

Gray and his colleagues developed a method for extracting most of the alpha-galactosides from beans. The beans are boiled for three minutes (effectively killing the bean and allowing the sugars to pass through the cell walls), then allowed to stand for two hours. That water is poured off and the beans are covered and soaked for another two hours. Then they're drained, covered and soaked another two hours before being drained and rinsed a final time.

This method succeeded in ridding the beans of 90% of the troublesome sugars, but as you might expect, there was a side effect. I used to do this blanch-soak method all the time at home and it works very nicely, Gray says. The one thing people who ate dinner with us have noted is that you do lose some flavor.

What's more--without going into details of what they measured and how--suffice it to say that even with almost all of the alpha-galactosides gone, there wasn't a consistent marked decrease in human flatulence.

We reduced the alpha-galactoside content by 90% but we haven't done anything to dietary fiber, says Gray, and dietary fiber produces similar effects.

This casts doubt not only on this particular pre-soaking method but also on the effectiveness of enzyme additions, such as Beano, which supposedly supply the chemicals necessary to break down the problem sugars.

In fact, it seems, the surest cure for flatulence caused by beans is eating more beans.

Apparently, if you eat beans regularly, the microflora (which ferment the sugars causing gas) adjust somewhat, says Gray. If you eat bean-and-cheese burritos every day, unless you have some kind of specific problem, you probably won't notice it at all. In cultures that routinely eat beans, you don't hear a lot of complaining about flatulence.

Servings: 0
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/489

Braised Yams with cream and rosemary

2012-05-18 07:31:43 UTC

Ingredients:

4.0 teaspoon Oil, Olive
0.5 cup Shallots minced
2.5 teaspoon Rosemary - Fresh minced
3.0 pound Yams peeled, cut into .5" rounds
1.25 cup Stock, Chicken
0.5 cup Cream, Heavy

Instructions:

Peel the rosemary leaves off the woody stems.

Finely mince the rosemary.

Peel the shallots.

Mince the shallots.

Saute the shallots and the rosemary in the oil.

Peel the yams and slice into rounds. Add to the shallots and toss to coat. Add the stock, adjust seasoning, and bring to a boil. Cover and simmer for about 10 minutes.

Add the cream. Optionally, you can add some fresh nutmeg at this point.

Simmer until the yams are tender and the sauce has thickened.

Adjust seasonings again and serve.

Servings: 6
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/612

Brown Rice Salad with Basil & Pistachios

2012-05-20 11:07:18 UTC

Ingredients:

Default
1.0 cup Rice, Brown
0.5 cup Raisins
0.25 cup Oil, Olive
0.25 cup Vinegar, Wine
0.5 cup Pistachios unsalted
2.0 tablespoon Oil, Olive
1.0 each Onion, Red finely diced
4.0 each Garlic finely diced
1.0 can Chickpeas drained/washed
1.0 each Pepper, Red, Bell cleaned
1.0 teaspoon salt
0.5 cup Basil chiffonade

Instructions:

Cook rice in boiling water, about 20 - 25 minutes
Process vinegar, 1/4 cup vinegar, and the rasins in a blender till uniform
Saute the onions and garlic till brown
Pan brown the pistachios and then chop.
Put dressing, chickpeas, garlic, onion, bell pepper, nuts in a bowl.
When rice is done, drain and rinse in cold water. Add to bowl.
When ready to serve, thinly slice the basil and add to bowl. Mix. Adjust seasoning. Serve.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/88

Caponata

2012-05-10 21:34:38 UTC

Ingredients:

caponata
2.0 each Eggplants - Confetti .25 inch dice
0.75 cup Onion finely chopped
0.33 cup Celery finely chopped
0.33 cup Olives, Black pitted, and finely diced
3.0 tablespoon Capers rinsed, drained, and diced
3.0 tablespoon Raisins
3.0 tablespoon Pignoli lightly toasted
0.25 cup Vinegar, Wine
0.33 cup Oil, Olive
1.5 tablespoon Sugar
0.25 cup Tomatoes, Diced
1.0 teaspoon Cocoa
0.25 pound Mushrooms, Crimini diced
0.25 cup Parsley chopped

Instructions:

Leave the skin on the eggplant, and cut into fine (1/4 inch) dice. Sprinkle lightly with salt, and put into a collander. Put a plate on top of the eggplant, and a weight on top of that. Let sit for about 1/2 hour to drain.

Saute the onion and celery in 1/3 the olive oil. Cook over moderately high heat till translucent, about 8 minutes. Add remaining ingredients, except parsley, and cook for about 10 minutes, covered, stirring now and then. Mix the mushrooms in and saute another minute or two.

Saute the mushrooms in 1/3 the olive oil, till moisture released from the mushrooms cooks off. Set aside

Saute in 1/3 the olive oil over moderately high heat till eggplant becomes tender and starts to brown.

Add mushroom mixture to the eggplant, and mix. Allow to cool, and then put in fridge till well chilled. Mix in the parsley.

Do your prep in advance.

Rinse the eggplant, drain well, and wring dry in a towel.

Servings: 20
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/506

Carrot Timbalies

2012-05-21 04:06:52 UTC

Ingredients:

Default
2.0 pound Carrot
6.0 tablespoon Butter
1.0 cup water
5.0 tablespoon Sugar
3.0 each Egg
1.0 cup Cream, Heavy

Instructions:

peel carrots and cut into chunks. Put in saucepan with the water, butter,
and sugar. Cook till the carrots are tender and the water is evaporated.
Puree the carrots, adding the cream and the eggs.

butter or spray the silicone muffin pans (medium size). I've tried them
without butter, and then I had to scrape around the sides of the form to
release the timbalies.

Put into medium sized silicone muffin pan (about 3 oz portion to each form)
Cook in a water bath at 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F for about 30 minutes or till set.

Yields about 10 3oz. portions.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/33

Celery Root and Shallot Puree

2012-05-18 07:29:49 UTC

Ingredients:

Default
2.0 each Celery root cubed
8.0 each Shallots
3.0 tablespoon Butter
0.5 cup Wine, White Vermouth
0.25 cup Cream, Heavy

Instructions:

Preheat oven to 375
Toss Celery root and shallots in butter.
Place in roasting pan and sprinkle with vermouth
Roast, stirring now and then, for about an hour.
While still hot, process the veggies with the cream till smooth. Season with salt and pepper.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/446

Cheddar Scones

2012-05-22 07:55:13 UTC

Ingredients:

0.8 pound Flour, all-purpose
33.0 gram Sugar
2.0 teaspoon Baking Powder 5 grams
16.0 gram salt
0.25 teaspoon Baking Soda
60.0 gram Buttermilk Powder
0.33 pound Butter
0.1 pound Cheese, Cheddar shredded
0.33 cup chives, chopped fresh
0.5 pound water
2.0 tablespoon water
1.0 each Egg beaten

Instructions:

Assemble the ingredients.

Whisk together the first 6 (the dry) ingredients.

Cut the butter into the flour mixture. Leave butter at pea sized pieces.

Stir in the cheese and chives

Add the water.

Mix lightly till dough comes together. Turn out onto a floured board.

Pat dough into an 9 square. Cut into 9 3 squares. Cut each square in half, diagonally.

Place each piece on a baking sheet. Give them plenty of space between each as they will flatten and spread. Picture is actually too close.

Brush with an egg wash made with the egg and 2T water. Bake in a 375 oven till starting to brown, about 20 minutes.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/622

Corn Fritters

2012-05-18 07:31:19 UTC

Ingredients:

3.0 each Egg
2.0 cup Corn fresh, cut off cob
2.0 tablespoon Milk
1.0 teaspoon Baking Powder
1.0 tablespoon Butter melted
0.5 teaspoon salt
0.125 teaspoon Pepper, Black fine grind
1.0 cup Flour, all-purpose

Instructions:

Clean the corn.

Cut the corn off the cobs.

Beat the eggs. Add the milk, baking powder and seasonings. Stir in the butter and the eggs. Add the flour using only enough to make a batter.

Fry in oil at 350 degrees.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/576

Corn Pudding

2012-05-22 03:34:43 UTC

Ingredients:

1.0 pound Corn divided in half
0.125 pound Butter
1.0 cup Cream, Heavy
1.5 teaspoon Sugar
4.0 teaspoon Corn Meal
0.25 teaspoon salt
1.0 each Egg separated
4.0 teaspoon Chives chopped
1.5 teaspoon Basil, Fresh minced

Instructions:

Saute half the corn in the butter.

While corn sautes, cream the remaining corn in a blender and assemble remaining ingredients.

Add the creamed corn. Cook for about 3 - 4 minutes. Add the cream and cook another 3 - 4 minutes. Add the sugar, salt, and corn meal. Return to a simmer for a few minutes.

Allow to cool, then add the herbs.

Beat the egg yolk, and add to the corn. Whip the egg white to soft peaks and fold into corn. Portion the batter and bake in a preheated 350 degree oven for about 20 minutes or till golden on top

Servings: 8
Prep Time: 1 hour and 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/578

Cream Sauce for Mushrooms

2012-05-21 23:12:13 UTC

Ingredients:

Default
0.5 clove Garlic
1.0 ounce Shallots
1.0 tablespoon Vinegar, White Wine
1.0 tablespoon Wine, White
0.5 cup Cream, Heavy

Instructions:

Cook some garlic and shallots in some white wine vinegar and some white
wine. When almost dry, add heavy cream. Sauce the side of the plate with
the shrooms in the middle

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/31

Crostini with chevre, apricots, and nuts

2012-05-19 22:18:28 UTC

Ingredients:

Default
1.0 some Cherve
1.0 each Baguette sliced
1.0 pound Apricots sliced
0.5 pound Berries cleaned
0.25 cup Honey
0.5 pound Walnuts

Instructions:

Procedure is more important than ingredients....

Brush slices of the baguette with olive oil and toast.
Peel and slice (1/8ths) apricot. Heat honey and slightly cook the apricots in the honey to soften. I've tried peaches instead of the apricots...

Slice the chevre and place on top of the toast. Place under broiler to soften.

Arrange the toast on the serving plate... arrange apricot slices around and on the toast. arrange walnut halves around the toast as well. Sprinkle honey around the plate.

Can add some softened dried cranberries or cherries too.... (maybe cook them in the honey to soften)

Quality of bread is VERY important in this dish.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/66

Gazpacho

2012-05-19 21:43:53 UTC

Ingredients:

Default
2.5 pound Tomatoes
1.25 pound Cucumber
0.5 pound Pepper, Bell
2.0 stalk Celery
2.0 clove Garlic
1.0 each Pepper, Poblano Chile
3.0 tablespoon Tomato Paste
2.0 teaspoon salt
0.25 pound Oil, Olive
0.5 pound Pepper, Black
1.0 tablespoon Vinegar, Sherry Wine
2.0 cup Tomato Juice

Instructions:

skin and seed the tomatoes
peel and seed the cucs
skin and seed the peppers
Cut all veggies (except garlic and hot peppers) into 1 pieces and put in a
bowl
Add the vinegar, salt, pepper, paste, and oil, mix and put in fridge for 6
to 8 hours
Blend tomato juice and garlic and hot peppers
Process veggies in the food processor till chunky
Add juice mixture and serve cold.

Garnish with finely chopped hot chiles for those who like their gazpacho
spicy

skin and seed the tomatoes
peel and seed the cucs
skin and seed the peppers

Cut up the tomatoes into 1 inch pieces.

Slice the celery.

Dice the cucumbers.

Core, seed and dice peppers, removing the pith/ribs.

Add the vinegar, salt, pepper, paste, and oil to the veggies. Mix and put in fridge for 6 to 8 hours.

Blend tomato juice and garlic and hot peppers

Process veggies in the food processor till chunky.
Add juice mixture and serve cold.

Garnish with finely chopped hot chiles for those who like their gazpacho spicy.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/29

Hummus

2012-05-19 07:28:35 UTC

Ingredients:

0.5 cup Chickpeas dried
0.125 teaspoon Baking Soda
3.0 tablespoon Lemon Juice
6.0 tablespoon Tahini Joyva brand
3.0 tablespoon Oil, Olive
1.0 clove Garlic minced
0.5 teaspoon salt
0.25 teaspoon Ground Cumin

Instructions:

Soak the chickpeas in a quart of water overnight. Drain and place in the pot with a fresh quart of water and the baking soda. Bring to a boil, and then simmer for an hour or till creamy. Drain, reserving the liquid.

Assemble ingredients as cooked chickpeas cool.

Mix 1/4 cup of the reserved chickpea cooking liquid with the lemon juice. This may seem to curdle.

Whisk 2 tablespoons of the olive oil with the tahini.

Process the chickpeas, garlic, salt and cumin in a food processor for about 15 seconds. Scrape sides.

With processor running, add the lemon mixture slowly through the feed tube. Process for about a minute. Scrape down.

Slowly add the tahini mixture through feed tube as processor runs.

Process till smooth and creamy. Allow to sit for a half hour for flavors to blend.

Servings: 12
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/608

Korean Gobo with Rice

2012-05-18 23:59:45 UTC

Ingredients:

1.0 each gobo Julianne
2.0 tablespoon Soy Sauce
2.0 tablespoon Honey
1.0 splash Oil, Sesame

Instructions:

Julianne the gobo and add it, the soy sauce, the hone and some water to the pot. Bring to a boil and boil slowly till virtually all the liquid is gone. Toss with a splash of sesame oil.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/693

Mushroom Fricassee

2012-05-19 04:04:35 UTC

Ingredients:

Default
0.5 pound Mushrooms
0.5 clove Garlic
1.0 teaspoon Shallots
1.0 cup Stock, Chicken
0.25 cup Cream Sauce

Instructions:

slice mixed versions of mushrooms into 1/4 inch slices. Saute with garlic and shallotts over med. high heat in a good bit of butter. When shrooms start to brown, add some salt. When garlic starts to brown add a half cup of chicken broth. Cook till sauce is almost gone.

Serve with a sauce:

Cook some garlic and shallots in some white wine vinegar and some white wine. When almost dry, add heavy cream. Sauce the side of the plate with the shrooms in the middle

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/30

Noodle Pudding

2012-05-21 18:08:44 UTC

Ingredients:

Default
0.5 pound Noodles, Broad
0.5 pound Cream Cheese
0.25 pound Butter
0.75 teaspoon salt
1.0 cup Sugar
3.0 each Egg
2.0 cup Milk

Instructions:

Cook noodles al dente
cream cream cheese and butter

add sugar and salt
cream some more. Should be light in color

add eggs, one at a time

Drain noodles and add to cream cheese mixture add milk turn into 13 X 9 cake pan Bake at 350 for 1 hour.

NOTE: I made homemade pasta with 2 eggs and 2 cups of flour (some salt and some water to hold it together). I processed this in the food processor, until it came together, adding a little of the water at a time. Let the dough rest, covered for about 15 minutes, and rolled it out to .5 on the pasta roller (very thin) and cut it with the pasta cutter on the roller. Cooked it briefly, drained, and used this in the recipe. Everyone commented about it being the best they've had...... It does look like too much pasta for the recipe, and it changes the texture of the kugel.... but we thought it was great!!!!

ThermoMix
Place butter and cream cheese in the TM and process for 30 seconds at speed 5.

Insert butterfly, close lid and remove cup. Process at speed 2 for 3 minutes. Add sugar through lid as butterfly is spinning. If not properly creamed or still gritty, process for another minute.

Turn on speed 2 and add eggs, one at a time, through lid. Cream till light in color. Turn mixture into a bowl and proceed with step 4 above.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/39

Passover Blintzes

2012-05-21 08:04:36 UTC

Ingredients:

Blintz
3.0 each Egg large
0.27 pound Potato Starch
1.0 pinch salt
1.25 cup water

Filling
2.0 pound Potatoes peeled
1.0 each Onion diced

Instructions:

First the filling:
Peeled potatoes set to boil and yellow onions sauteing in olive oil with salt and black pepper.

The onions need to cook on medium low for a while, until they're really dark and sweet.

Potatoes drained, mashed and mixed with onions and a little garlic powder - to taste.

Set aside and onto the batter.
The batter was 3 large eggs, pinch of salt, 3/4 C. potato starch and approximately 1 1/4 cups of water.

It should be very loose and well combined:

You can't tell if the batter is too thick until you make your first crepe. If it's too thick add some more water. If it's too thin, you can add a little potato starch.

Lightly grease a non-stick pan, heat over medium/medium low and pour in enough batter (a 2oz. ladle works well) to form a thin crepe (a small pan would work much better, but slim pickings at home). Pour out any excess batter:

Cook until the top of the crepe is dry, but the bottom hasn't browned. Turn over onto a lined tray:

Continue until all the batter is used - layering between sheets of wax or parchment paper. Makes about 12.

Place the crepe onto a work surface so that the side that was up in the frying pan is down on the work surface. Form the filling into a long, narrow shape and place on one end of a crepe :

Roll over once, then fold in each side:

Continue to roll the blitz up and finish all of them:

Before serving, finish the blintzes by browning them in a non-stick pan. I used oil here, but for a dairy meal they're great in butter.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/483

Planked Mashed Potatoes

2012-05-19 22:12:04 UTC

Ingredients:

4.0 each Potatoes large
1.0 each Yams large
3.0 tablespoon Butter
0.5 cup Cream, Heavy
0.75 cup sour cream
0.25 cup Cheese, Parmesan grated
2.0 clove Garlic roasted
1.0 tablespoon Chives snipped
1.0 tablespoon Parsley minced

Instructions:

Preheat BGE to 400. While egg preheats, cut the top off a head of garlic, sprinkle with salt, drizzle with some olive oil, fold up in some foil, and put into the egg to roast. Also, make sure you soak 4 or more cedar planks.

While BGE preheats and garlic cooks, peel the potatoes and yam.

Put the potatoes in a pot with salted water. Cook till tender.

Remove the garlic from the egg, and smash 2 cloves. Add 1/2 the cheese, the butter, the cream, the sour cream, the roasted garlic, and salt and pepper to taste.

Mince the herbs.

Assemble remaining ingredients.

Rice the potatoes.

Dry off the planks and smear with butter.

Pile each plank with a serving of the potato mixture and place in the egg.

Leave on BGE for about 30 minutes or until the light crust has set.

Remove and sprinkle with remaining cheese. Sprinkle with the chives and parsley.

Serve on the plank or use a pastry spatula to slice onto a plate.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/619

Potato Gnocchi

2012-05-18 05:04:04 UTC

Ingredients:

2.0 pound Potatoes Red are better
1.0 pinch Salt, Morton Kosher
1.0 cup Flour, all-purpose

Instructions:

First off, all the measurements are estimates. Potatoes never weigh out evenly, and the flour depends on the moisture content of the potatoes.

Steam the potatoes till done. Length of time will depend on the size of the potatoes. When done, peel the skins off. They will come off easily.

Flour your work surface well.

Rice the potatoes onto the floured work surface.

Adding as much flour as is needed, work the potatoes into a dough. This is a feel type of thing. Too much flour will make the gnocchi tough, and not enough will cause them to fall apart when boiled. Knead the flour into the dough till it's smooth, but still somewhat sticky.

Roll the dough into a rope about the thickness of your thumb.

Cut off pieces that are about 1/2 inch long. You can roll them off the tines of a fork if you like to give them more sauce holding ability.

Cook in boiling well salted water. Gnocchi are done about 2 minutes after they rise to the surface. DO NOT bring water to rolling boil like in the picture, as it's easy to over cook them and they'll fall apart.

Cut off a portion of the dough.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/530

Potatoes with Shiitake and Gruyere

2012-05-22 09:39:32 UTC

Ingredients:

Default
3.0 tablespoon Butter
1.0 each Onion
1.0 pound Sugar
0.5 pound Mushrooms, Shiitake
3.0 pound Potatoes
0.25 pound Cheese, Gruyere
1.0 teaspoon Rosemary
0.5 pound salt
0.25 teaspoon Pepper, Black

Instructions:

preheat oven to 425

Melt 1 TBLS of butter in a 10 cast iron pan. Slice the onion and add to the butter with the sugar. Cover and cook until onion is softened (about 10 minutes). Remove cover and cook until onion is golden brown (about 5 mintues). Set aside.

In same skillet, melt remaining 2 TBLS of butter. Cook mushrooms until tender (5-6 minutes). set aside.

Peel potatoes (they should be russett potatoes) and cunt into 1/2 dice. Put potatoes in the skillet and toss with olive oil, rosemary, salt and pepper. Put skillet into the oven and roast till the potatoes are golden brown and tender (about 35 minutes). Remove from the oven and spread with the onions and mushrooms. Sprinkle with the grated cheese and return to the oven. Cook till cheese is melted (maybe 10 minutes)...

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/64

Red Beet and Orange Salad

2012-05-08 06:53:45 UTC

Ingredients:

1.0 pound Beets, Red
3.0 each Oranges Naval ?
2.0 tablespoon Vinegar, Balsamic
0.5 cup Oil, Olive
1.0 tablespoon chives, chopped fresh

Instructions:

Wrap the beets and roast in a 400 F oven till tender. Cool till you can handle them and slip the skins. Cube in half inch cubes.

Peel oranges and segment, reserving any juice. You need 2 tablespoons.

Combine the reserved orange juice and balsamic vinegar. Slowly whisk in the olive oil. Add a pinch of salt to taste.

Toss the cubed beets, sectioned oranges, and vinaigrette. Top with chives.

I thought this was best cold, so I placed a few freezer packs on top of the salad and let it sit a bit till chilled.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/688

Rice and Lentil Stew

2012-05-20 08:09:57 UTC

Ingredients:

Stew
3.0 tablespoon Oil, Olive
0.5 cup lentils, brown
15.0 stem Parsley minced
1.0 each Garlic minced
2.0 cup Stock, Chicken hot
1.0 cup Rice, Arborio
2.0 tablespoon Tomato Paste

Instructions:

Simmer the lentils in water for about 45 minutes, uncovered, or until tender. Drain.

While lentils cook, heat olive oil in a pan over medium heat, and saute the parsley and the garlic. Cook briefly, and then add the rice. Saute for about a minute. Disolve the tomato paste in the stock and add that mixture to the rice. Season with salt and pepper. Bring to a boil, and then reduce heat, cover, and simmer slowly till rice is tender, about 25 mintues. When rice is done, adjust seasonings and add the lentils. Mix and serve.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/499

Rice with mango and cucumber

2012-05-23 00:01:53 UTC

Ingredients:

1.0 each Cucumber sliced thin
1.0 each Mangos peeled and diced
1.0 tablespoon Butter
1.0 teaspoon salt
3.0 cup Coconut Water
1.5 cup Rice, Jasmine

Instructions:

Assemble ingredients

Bring coconut water, butter, and salt to a boil.

Add rice and simmer at lowest possible temperature for 15 minutes

Mix in the mango and cucumber.

Enjoy

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/704

Sardinian Couscous

2012-05-18 07:31:51 UTC

Ingredients:

0.25 pound Mushrooms, Crimini sliced
0.25 pound Mushrooms, Oyster broken up
1.0 each Shallots diced
0.25 cup Wine, White
0.5 cup Cream, Heavy
1.0 cup Stock, Chicken
1.0 pound Couscous cooked al dente

Instructions:

Slice the Crimini mushrooms

Separate the oyster mushrooms

Mince the shallots

Saute the Crimini mushrooms in some butter, reserve. Saute the Oyster Mushrooms, reserve. Add the shallot and some more butter if needed to the same pan. Saute.

Deglaze the pan with the white wine.

Reduce till almost dry

Return all mushrooms to the pan.

Add the heavy cream and stock. Bring to a simmer.

Stir in the couscous and sprinkle with some chopped fresh parsley.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/604

Spelt

2012-05-18 07:31:32 UTC

Ingredients:

0.5 pound spelt
0.25 pound Wine, Red
0.5 pound Onion diced
0.5 pound Onion diced
0.1 pound Butter
1.0 teaspoon Porcini powder
3.0 cup Stock, Beef

Instructions:

Soak the spelt in water for 20 minutes.

While the spelt soaks, mince the onion and measure out the wine.

Saute the onion in the butter.

Drain the spelt

Continue with the onions till they start to turn brown.

Add the well drained spelt to the onions and continue to brown.

Add the wine.

Reduce until the wine is gone.

Add the mushrooms, the porcini powder, and the stock. Adjust the salt and pepper, and simmer stirring now and then.

Continue to simmer until the stock is absorbed stirring from time to time. Stir in some parmesean if desired.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/590

Spinach and Pear Salad

2012-05-17 00:57:08 UTC

Ingredients:

Salad
1.0 bag Spinach, raw baby
3.0 each Pears, fresh sliced
1.0 cup Walnuts
1.0 cup cranberries dried
0.25 pound Cheese, Chevre

Dressing
1.0 cup Blueberries, fresh
0.33 cup Vinegar, Balsamic
0.667 cup Oil, Olive
1.0 tablespoon Honey

Instructions:

Toss spinach, pears, walnuts and cranberries together.

Place blueberries into a blender and process till liquified.

Add vinegar to the blueberries.

With blender running, slowly drizzle the oil into the blueberries and vinegar.

Toss greens with the dressing. Arrange on a platter (or individual dishes) and place small chunks of the cheese around the salad. Serve.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/686

Stuffed Tomatoes

2012-05-11 23:15:41 UTC

Ingredients:

3.0 each Tomatoes about 12oz. each
0.5 cup Oil, Olive
1.0 clove Garlic small
4.0 tablespoon herbs, fresh minced
0.5 cup Rice, Arborio

Instructions:

Cut enough of the bottom of the tomato off to create a 1.5 inch diameter disc. Using a mellon baller, hollow out the tomato reserving the removed pulp. Make sure to NOT break through the skin or stem of the tomato. Reserve the bottoms.

You should have better than a cup of reserved pulp.

Put the pulp through a food mill.

This will lend a nice texture to the tomatoes.

Finely mince the garlic and the herbs. You can use the herbs of your own choice. I used about 2T of chives and 2T of fresh oregano that turned out great!. Basil, parsley, thyme would all work well. Add the olive oil as well, mix, and season with salt and pepper to taste. Add some red pepper if you want a little spice. Add the rice. and mix.

Put the tomato shells into a baking vessel, then fill with the tomato/rice mixture. Place reserved bottoms on top of the filling and bake at 400 for about an hour. Start checking them at about 45 minutes. They should start to shrivel.

Allow to cool and serve.

Servings: 3
Prep Time: 1 hour and 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/570

Sweet Potato Mofongo

2012-05-19 01:22:15 UTC

Ingredients:

2.0 pound Potatoes, Sweet 1 inch cubes
1.0 each Plantain yellow - 1 inch chunks
1.0 each Plantain black, cut into 1 inch pieces
2.0 teaspoon Garlic minced
0.25 cup Scallions thinly sliced
0.5 teaspoon Cumin
0.125 teaspoon Pepper, White
0.5 each Oranges Juice only

Instructions:

Cook sweet potatoes and yellow plantain in water till potatoes are tender. Drain, and return to pot.

Return pot to medium heat and add black plantain and garlic. Stir with a wooden spoon and smash the plantains and the potatoes.

When not much steam is being released from the potatoes, remove from the heat and add cumin, pepper, scallions and juice of half of an orange. Add salt to taste.

Cut the sweets and plantains into 1 pieces

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/537

Tomato Jam

2012-05-19 21:51:49 UTC

Ingredients:

Default
4.0 cup Tomatoes
0.25 cup Ginger
1.0 tablespoon Garlic
0.25 cup Lemon Juice
2.0 each Cinnamon Sticks
0.33 cup Sugar, brown
0.5 teaspoon Cumin
0.06 teaspoon Pepper, Red
0.25 cup Honey

Instructions:

Skin, seed, and dice the tomatoes.

Saute ginger (peeled and minced) and garlic (minced) in some oil, at medium low, until soft (about 5 minutes). Add lemon juice and the cinnamon sticks. Saute until liquid is gone.

Add remaining ingredients, except the honey, and simmer until tomato juices have evaporated (35 - 40 minutes). Stir often or sugar will burn.

Remove from the heat and stir in the honey. Season with salt and pepper.

Servings: 20
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/49

Vidalia Onion Pie

2012-05-19 22:06:13 UTC

Ingredients:

Default
2.0 pound Onions, Vidalia
0.25 pound Butter
3.0 each Egg
1.0 tablespoon sour cream
0.25 teaspoon salt
0.5 teaspoon Pepper, White
1.0 each Pastry shell
2.0 cup Cheese, Cheddar

Instructions:

Preparation Directions:
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Saute onions in butter.Combine eggs and sour cream.Add to onion mixture with ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾½ the cheese .Season mixture and pour in pastry shell. Top with rest of cheese.

Cooking Directions:
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Bake on Egg at 375 degrees for 40 minutes.

Special Instructions:
ï¿ƒï¾ƒï¿‚ï¾¢ï¿ƒï¾¢ï¿¢ï¾€ï¾šï¿‚ï¾¬ï¿ƒï¾‚ï¿‚ï¾¢ Serves 6

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/58

Watermelon Salad

2012-05-20 11:07:21 UTC

Ingredients:

1.0 each watermelon round, seedless
1.0 each Onions, Vidalia
2.0 tablespoon Mint minced
0.25 pound Cheese, Feta crumbled
0.25 cup Vinegar, Wine
0.5 cup Oil, Olive

Instructions:

Cut watermelon into cubes. I set ice packs on top to chill the melon.

Slice onion into rings. Soak in ice cold water for a half hour. Drain well.

Mince the mint.

Slowly whisk the oil into the vinegar. Add the minced mint.

Toss the melon, onion, feta and dressing. Place in bowl and garnish with mint leaves.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/689

Yorkshire Pudding

2012-05-19 06:02:37 UTC

Ingredients:

3.0 each Egg
0.5 pound Flour, all-purpose
0.75 pound Milk
1.0 tablespoon Caraway Seeds

Instructions:

Place ingredients except milk in a mixing bowl. Add salt and pepper to taste.

Leave fat in pan from rib roast. Heat fat to 400 in oven.

Start whisking eggs, incorporating some of the flour.

As batter gets thick, start adding milk until all the milk is incorporated. Whisk till smooth.

Pour batter into hot fat.

Place back in 400F oven. Batter will puff up. Bake till brown on top like in picture.

Servings: 6
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/536