Actually, Moo and I created this one together. It's our effort to recreate the salad dressing we used to enjoy at a small French restaurant in Westport, Connecticut, back in the 60s. I just love this. It's a palate pleaser...no doubt about that.
½ T G. Washington bouillon
1 cup salad oil
1 clove garlic, minced
1 T curry powder
¼ t. Worcestershire sauce
6-8 dashes Tabasco sauceDissolve bouillon in ¼ cup hot water. Add oil and other ingredients. Chill. Shake well before using.
Thursday, February 22, 2007
Sunday, February 18, 2007
Margarita Custard Soufflé
Yes, I know, there are a lot of eggs in this recipe, but that's an element of any soufflé or custard, and this recipe is best called both. Frankly, I'm not one to be concerned about eggs. Besides it's not as if you are going to sit down and eat the whole thing yourself in a single sitting. So if you are not opposed to an egg or two, then you're going to like this one. And note that the dish improves as the flavors mingle and merge for a day, making it even more of a palate pleaser.
10 eggs, separated
1 cup sugar
1 t. salt
½ cup tequila
2 cup heavy cream, whipped
1 cup lime juice
grated peel from 4 limes
2 envelopes unflavored gelatin
½ cup triple sec
In a large bowl, with mixer on high, beat egg yolks until light and fluffy. Gradually add sugar and beat until smooth and a light yellow color. Mix in lime juice, lime peel and salt. To keep from burning the mixture, cook in a double boiler over boiling water until mixture thickens into a custard (about 10-15 minutes), always stirring.
In a small saucepan, sprinkle the packs of unflavored gelatin over the tequila and triple sec. Cook over very low heat until gelatin is dissolved, stirring constantly. Gradually pour into the hot custard and stir gently until well combined. Chill.
Meanwhile, grease a 1 ½ or 2 quart soufflé dish. Make a collar by cutting a strip of wax paper long enough to overlap the diameter by about 3 inches. Cut it wide enough so that even when folded in half it will extend 3 inches above rim of dish. Secure with tape.
In a large bowl, beat egg whites until stiff peaks form. Fold into custard along with whipped cream. Pour into dish; refrigerate until set (at least 3 hours). Remove the collar before serving.
It also freezes well.
10 eggs, separated
1 cup sugar
1 t. salt
½ cup tequila
2 cup heavy cream, whipped
1 cup lime juice
grated peel from 4 limes
2 envelopes unflavored gelatin
½ cup triple sec
In a large bowl, with mixer on high, beat egg yolks until light and fluffy. Gradually add sugar and beat until smooth and a light yellow color. Mix in lime juice, lime peel and salt. To keep from burning the mixture, cook in a double boiler over boiling water until mixture thickens into a custard (about 10-15 minutes), always stirring.
In a small saucepan, sprinkle the packs of unflavored gelatin over the tequila and triple sec. Cook over very low heat until gelatin is dissolved, stirring constantly. Gradually pour into the hot custard and stir gently until well combined. Chill.
Meanwhile, grease a 1 ½ or 2 quart soufflé dish. Make a collar by cutting a strip of wax paper long enough to overlap the diameter by about 3 inches. Cut it wide enough so that even when folded in half it will extend 3 inches above rim of dish. Secure with tape.
In a large bowl, beat egg whites until stiff peaks form. Fold into custard along with whipped cream. Pour into dish; refrigerate until set (at least 3 hours). Remove the collar before serving.
It also freezes well.
Moo's Cucumber Ring Supreme
I've never been a big fan of Jell-o salads with lots of ingredients, but Moo was. I think it's fair to say that she never met a molded salad she didn't like. And she loved pretty molds (rings, fish, turtle, castles) to set them up in. This one is best displayed in a ring, and I have to say that even I like this one. It's refreshing and pretty to look at. If you want a simple molded salad, this is a palate pleaser for you.
1 pkg. lime Jell-o
2 T sugar
2 T fresh lemon or lime juice
1 pkg. (8 oz.) cream cheese, softened (you can cut with some sour cream if you wish)
6 medium peeled cucumbers
1 cup mayonnaise
3 T fresh chives, chopped
3 T fresh dill, chopped
Prepare Jell-o according to package instructions. Pour a small portion of Jell-o into ring mold and let it set up slightly. Keep the rest of the Jell-o warm (unset). Halve cucumbers, remove seeds and grate or finely shred. Measure out 2 cups of drained cucumber. Set aside. Mix rest of Jell-o, sugar, lemon or lime juice, softened cream cheese, mayonnaise, chives, dill and beat gently with rotary beater until smooth. Add cucumber to the creamy mixture. Pour into the ring mold on top of the slightly set Jell-o. Chill until firm.
1 pkg. lime Jell-o
2 T sugar
2 T fresh lemon or lime juice
1 pkg. (8 oz.) cream cheese, softened (you can cut with some sour cream if you wish)
6 medium peeled cucumbers
1 cup mayonnaise
3 T fresh chives, chopped
3 T fresh dill, chopped
Prepare Jell-o according to package instructions. Pour a small portion of Jell-o into ring mold and let it set up slightly. Keep the rest of the Jell-o warm (unset). Halve cucumbers, remove seeds and grate or finely shred. Measure out 2 cups of drained cucumber. Set aside. Mix rest of Jell-o, sugar, lemon or lime juice, softened cream cheese, mayonnaise, chives, dill and beat gently with rotary beater until smooth. Add cucumber to the creamy mixture. Pour into the ring mold on top of the slightly set Jell-o. Chill until firm.
Moo's Green Noodle Salad
This is Moo’s favorite salad. She didn’t write down quantities for most of the ingredients. Once you have the basic ingredients of noodles and cheese, everything else is added to taste and personal preference. You can't screw this one up. And if something else sounds good to you...add it. The dish is that flexible. How can it not, then, be a palate pleaser?
2 cups green (spinach) noodles
1/3 cup parmesan cheese, grated
Pitted Greek olives
Anchovies
Croutons
Italian frying peppers
Monterey Jack, grated
Scallions, chopped
Celery, chopped
Italian sausage, cooked and sliced
Tomatoes, diced
Basil
Coriander
Pastrami, chopped
Creamy Italian dressing
2 cups green (spinach) noodles
1/3 cup parmesan cheese, grated
Pitted Greek olives
Anchovies
Croutons
Italian frying peppers
Monterey Jack, grated
Scallions, chopped
Celery, chopped
Italian sausage, cooked and sliced
Tomatoes, diced
Basil
Coriander
Pastrami, chopped
Creamy Italian dressing
All-Purpose Ginger Sauce
This sauce is good for dipping, marinating, sasting and even as a salad dressing. It was one of Moo's staples. Try it...you'll like it. More importantly, you find dozens of ways to use it and give a little distinction to an ordinary dish. I have friends who use it and literally come up with new uses for it every day. This palate pleaser is becoming a staple in their kitchen too.
2 inch piece of ginger, remove skin and chop coarsely
½ cup oil, your choice (I prefer a good olive oil)
¾ cup soy sauce
1 small wedge of orange, seeded
½ small onion, sliced
¼ cup rice vinegar
1 small wedge lemon, seeded
Blend all ingredients in blender or food processor until smooth. Serve as a dipping sauce for steak, chicken, seafood or salad dressing.
2 inch piece of ginger, remove skin and chop coarsely
½ cup oil, your choice (I prefer a good olive oil)
¾ cup soy sauce
1 small wedge of orange, seeded
½ small onion, sliced
¼ cup rice vinegar
1 small wedge lemon, seeded
Blend all ingredients in blender or food processor until smooth. Serve as a dipping sauce for steak, chicken, seafood or salad dressing.
Friday, February 16, 2007
Lemon Grass & Cucumber Soup
Moo served this soup often--making it a family palate pleaser. She was an ardent devotee of all foods Asian. And when lemon grass began to come into our consciousness and into our recipes, she embraced it wholeheartedly. This is a very light, almost aromatic soup. In addition to being a good starter, it serves as an excellent palate cleanser. Enjoy.
5 cans chicken broth
6 stalks of lemon grass
1 ½ large cucumbers or 1 hydroponic
Remove outer dried leaves from lemon grass stalks, chop off tip of bulb and chop off the stiff stick-like ends then cut what is left in two pieces. Add to chicken broth, cover and bring to a boil, reduce heat and simmer for 15 minutes. Do all of this ahead of time and do not remove lemon grass from broth.
Close to serving time, peel and de-seed cucumber halved lengthwise. Slice into 1/8” thick slices. Bring soup to boil again, add cucumber slices and simmer for 5 minutes. Remove lemon grass. Do not serve piping hot. Chopped cilantro can be added as garnish, but remember that the soup has a very delicate flavor so don’t use much (if at all).
5 cans chicken broth
6 stalks of lemon grass
1 ½ large cucumbers or 1 hydroponic
Remove outer dried leaves from lemon grass stalks, chop off tip of bulb and chop off the stiff stick-like ends then cut what is left in two pieces. Add to chicken broth, cover and bring to a boil, reduce heat and simmer for 15 minutes. Do all of this ahead of time and do not remove lemon grass from broth.
Close to serving time, peel and de-seed cucumber halved lengthwise. Slice into 1/8” thick slices. Bring soup to boil again, add cucumber slices and simmer for 5 minutes. Remove lemon grass. Do not serve piping hot. Chopped cilantro can be added as garnish, but remember that the soup has a very delicate flavor so don’t use much (if at all).
Thursday, February 15, 2007
Chinese Steamed Egg Custard
This is a traditional Asian dish. It's warm and tasty, and simple to make. Moo always called this Asian comfort food. Great for a cold, snowy night. This Asian palate pleaser is not something you'll make often, but it does have it's place in your Asian repertoire of recipes.
3 eggs
1 ½ cups chicken broth
½ t. salt
1 t. soy sauce
Thin Chinese noodles
Beat eggs with chicken broth, salt and soy sauce. Pour into ramekins and add cooked thin noodles, shredded chicken, clams, crab, ham or anything you wish. Steam for 10 minutes. Serve with ginger or sauce on top.
Sauce
2/3 cup chicken broth
½ cup cooked ham, chopped
4 slices fresh ginger, finely chopped
1 T coriander leaves, chopped
2 t. cornstarch
¼ cup water
Mix ham, ginger and coriander with stock and bring to a boil. Mix cornstarch and water and add to sauce for thickening.
3 eggs
1 ½ cups chicken broth
½ t. salt
1 t. soy sauce
Thin Chinese noodles
Beat eggs with chicken broth, salt and soy sauce. Pour into ramekins and add cooked thin noodles, shredded chicken, clams, crab, ham or anything you wish. Steam for 10 minutes. Serve with ginger or sauce on top.
Sauce
2/3 cup chicken broth
½ cup cooked ham, chopped
4 slices fresh ginger, finely chopped
1 T coriander leaves, chopped
2 t. cornstarch
¼ cup water
Mix ham, ginger and coriander with stock and bring to a boil. Mix cornstarch and water and add to sauce for thickening.
Wednesday, February 14, 2007
Molded Gazpacho Salad
Because my father was crazy about gazpacho, Moo was always trying to come up with new gazpacho recipes. I guess you could call this one of his personal palate pleasers. This salad was a particularly good effort in her "how many ways can I server gazpacho" quest.
1 ½ envelopes gelatin dissolved in ¼ tsp water. Dissolve in 1 cup boiling tomato juice. Add ¼ tsp oregano; 1 jar of tomatoes, drained; clove of garlic; ¼ cup vegetable oil; 2 T wine vinegar; dash Tobasco; salt; pepper; chopped canned frying peppers; chopped green pepper; chopped cucumber; chopped onion. Chill several hours.
1 ½ envelopes gelatin dissolved in ¼ tsp water. Dissolve in 1 cup boiling tomato juice. Add ¼ tsp oregano; 1 jar of tomatoes, drained; clove of garlic; ¼ cup vegetable oil; 2 T wine vinegar; dash Tobasco; salt; pepper; chopped canned frying peppers; chopped green pepper; chopped cucumber; chopped onion. Chill several hours.
Tuesday, February 13, 2007
Maryland Deviled Crab
Actually I have another crab cake recipe that is my all-time favorite palate pleaser for crab. I'll share that soon. In the meantime, this is an excellent crab recipe and you get all the taste of crab cakes without frying or sautéing.
3 T butter
2 T chopped onion
2 T chopped green bell pepper
2 T all-purpose flour
¾ cup milk
8 oz. cooked crabmeat, drained, flaked (2 cups)
1 T chopped fresh parsley
½ tsp dry mustard
2 tsp lemon juice
½ tsp Worcestershire sauce
½ tsp hot pepper sauce
1 egg, slightly beaten
½ cup soft bread crumbs
2 T butter, melted
Heat oven to 400°. Lightly grease 1-quart casserole or 4 individual baking dishes or shells. Melt 3 tsp butter in medium saucepan over medium heat. Add onion and bell pepper, cook and stir until tender. Stir in flour. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add all remaining ingredients except bread crumbs and 2 T butter. Sprinkle evenly over crab mixture. Bake 400° for 15 to 20 minutes or until thoroughly heated. Serves 4.
For a real treat: Spice up the servings with Pickapeppa Sauce--Not too hot, very flavorful sauce out of Jamaica. Just pour a little on top of the crab cake.
3 T butter
2 T chopped onion
2 T chopped green bell pepper
2 T all-purpose flour
¾ cup milk
8 oz. cooked crabmeat, drained, flaked (2 cups)
1 T chopped fresh parsley
½ tsp dry mustard
2 tsp lemon juice
½ tsp Worcestershire sauce
½ tsp hot pepper sauce
1 egg, slightly beaten
½ cup soft bread crumbs
2 T butter, melted
Heat oven to 400°. Lightly grease 1-quart casserole or 4 individual baking dishes or shells. Melt 3 tsp butter in medium saucepan over medium heat. Add onion and bell pepper, cook and stir until tender. Stir in flour. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Add all remaining ingredients except bread crumbs and 2 T butter. Sprinkle evenly over crab mixture. Bake 400° for 15 to 20 minutes or until thoroughly heated. Serves 4.
For a real treat: Spice up the servings with Pickapeppa Sauce--Not too hot, very flavorful sauce out of Jamaica. Just pour a little on top of the crab cake.
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