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Saturday, March 17, 2007

Brining and "Eighthing" of Chicken

Brine and Quarter Chicken

Coconut Cookies


Coconut Cookie Recipe

Pre-heat oven to 350 degrees

Toast for 8 - 10 minutes in the pre-heated oven:

1 cup sweetened, flaked coconut (Baker is a typical brand)
(Check progress frequently and stir flakes or shake pan each time)

While coconut is toasting, add to mixer bowl:

2 sticks (1/2 pound) unsalted butter, softened
1 scant cup sugar (basically 1 cup less 1-2 Tbsp)
1/2 teaspoon salt

beat on medium speed until light and fluffy

1 egg yolk
2 teaspoons vanilla extract

beat on medium speed until combined

1 egg

beat on medium speed until combined

2 cups all-purpose flour
2/3 cups coconut powder, available in Indian and natural foods stores

beat on low until just combined

toasted coconut

mix on low speed until just combined

Form dough into balls about the size of ping-pong balls and place on a cookie sheet.
Because dough will be partially frozen before baking, dough won't spread much. Therefore, you can easily bake 15 cookies per sheet. When sheet is full, put in freezer for 30 minutes. Bake in oven for 12 - 15 minutes, checking for browning after minute 12. Cool tray on rack for 1 minute and then transfer cookies to rack and allow to cool completely. Store in airtight containers. Enjoy!

Monday, March 12, 2007

Spicy Spanish Olive Tapenade


Add to food processor bowl:
6.5 oz green spanish olives with pimento
2T to 1/4 cup olive oil or spicy olive oil (see spicy olive oil recipe)

Pulse for 1 second 4 or 5 times
Add to food processor bowl:
1/4 cup purple raisins
1/4 cup pumpkin seeds or pine nuts

Pulse for 1 second 2 or 3 times
Add to food processor bowl:
1 garlic clove minced
1/4 cup chopped yellow onion

Pulse for 1 second two times
Transfer mixture to serving bowl.
Stir in:
Black Pepper
2T to 1/4 cup Locatelli Romano or Parmesan Cheese

Serve with pita chips, crusty Italian bread or flatbread. You can also toast thinly sliced Italian or French loaves of bread and then spread with tapenade for a stunning bruschetta.

Tuesday, March 6, 2007

Duck Ragu, Endive Salad and Chocolate Blini

Kalamata Olive Tapenade

Kalamata Olive Tapenade Recipe

Add 6.5 oz kalamata olives (or one drained 13 oz jar)to food processor
Pulse 3 - 4 times
1/4 cup dark raisins and
1/4 cup pine nuts
Process for 3 seconds
2T to 1/4 cup olive oil
1 garlic clove minced
2T chopped yellow onion or shallots
Process for 3 seconds
Transfer tapenade to bowl and stir in,
Black Pepper
1/4 cup Locatelli Romano Cheese

Remember, the ingredients and quantities are very flexible. Add pepper flakes to make this spicy or leave out the raisins if you don't want any sweetness. Also, the longer the tapenade sits, the more the flavors fuse. If you plan to serve immediately, make sure garlic is really minced before going in the processor and feel free to add more onion.

I would love to hear some of your own variations to this recipe. Leave a comment! Thanks.