Thursday, December 07, 2006

Portobello Buger

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Ingredients:

2 TBS Extra virgin olive oil
1 Portobello mushroom cap
Steak seasoning blend such as Montreal Seasoning by McCormick or salt and freshly ground black pepper, to taste
3 TBS balsamic vinegar
2 slice fresh smoked mozzarella cheese, sliced
1 crusty roll, cut into half
few slices red onion
2 leaves romaine or red leaf lettuce
1/2 tomato, sliced



Heat a non-stick skillet over medium-high heat. Add oil and mushroom cap. Season mushroom with seasoning blend or salt and pepper, and saute, 5 minutes each side. Add vinegar and coat the mushroom in it. When Vinegar had evaporated, turn mushroom cap side up and cover with cheese. Turn off heat and cover pan with foil. Let stand for 3 minutes for cheese to melt.

spred musturd and mayo on the bun, top with lettuce, tomato, place mushroom on it, ready to eat. Serve with your favorite salad.

Wednesday, December 06, 2006

Katherine Hepburn's Walnut Brownies

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1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.

You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

04:32 Posted in BAKING RECIPE | Permalink | Comments (4)

Thursday, November 23, 2006

Shrimp Garlic Pasta

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Star-shaped truffle topping Walnut Brownie

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Ingredients:
Brownie
1 cup unsalted butter
1 cup cocoa powder
1 3/4 cup sugar
4 egg, room temperature
2 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
0.67 cup walnut pieces, toasted


Chilled Hot Chocolate Sauce
2/3 cup whipping cream
4 0z. seme-sweet chocolate squares, chopped
Directions:

Brownie
Preheat oven to 325 F and prepare 2 greased 2 x 3 1/2-inch loaf pans (or 1 4 x 8-inch loaf pan).
Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
Add eggs to mixture, blending well after each addition. Stir in vanilla.
In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
Pour brownie batter into pans and bake for 40-45 minutes, until firm when touched. Allow to cool.
Thaw ice cream for 5 minutes, just to soften.
Remove brownies from loaf tins. Wipe tins and line with plastic wrap. Slice each loaf horizontally in half. Place bottom half back into each tin. Spoon ice cream onto brownie in tin and spread into corners. Top ice cream with other half of brownie. Wrap and freeze until ready to serve (brownie should not freeze completely due to high sugar content).
Chilled Hot Chocolate Sauce
Heat cream over medium heat until simmering, remove from heat. Pour over semi-sweet chocolate in a bowl. Let stand for 5 minutes. Gently stir. Let stand another 10 minutes, and stir again. Pour over brownies.

17:20 Posted in BAKING RECIPE | Permalink | Comments (4)

Monday, November 20, 2006

To Die for Blueberry Muffin

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INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

17:25 Posted in BAKING RECIPE | Permalink | Comments (0)

Thursday, November 16, 2006

Blueberry Coffee Cake

medium_Blueberry_muffin_Blueberry_coffee_cake_011.jpgINGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting

DIRECTIONS
Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

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