Ellise
02-01-2003, 04:43 PM
Pan-Seared Ancho Skirt Steak
Recipe By :Gourmet, August 2000
Serving Size : 4 Preparation Time :0:20
Categories : Main Courses Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large or 4 small dried ancho or New Mexico
chiles -- (1 oz total)
2/3 cup fresh orange juice
2 garlic cloves
1 tablespoon olive oil
1 1/2 pounds skirt steak -- cut into 4 pieces
2 tablespoons vegetable oil
ACCOMPANIMENT:
avocado slices
Heat a large heavy skillet (preferably cast iron) over moderate heat, then toast chiles, pressing down with tongs, 5 to 10 seconds on each side. Discard stems and seeds and soak chiles in hot water to cover 5 minutes. Drain and tear into pieces.
Purée chiles with orange juice, garlic, olive oil, and salt to taste
in a blender until smooth, about 2 minutes. Reserve half of sauce in a small serving bowl.
Season steak with salt and coat generously with remaining sauce.
Heat 2 large heavy skillets (or cook steak in 2 batches) over high
heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of skillets. Sear steak 2 to 3 minutes on each side for medium-rare.
Serve steak with reserved sauce.
Per serving: 411 Calories (kcal); 28g Total Fat; (62% calories from
fat); 33g Protein; 5g Carbohydrate; 87mg Cholesterol; 119mg SodiumFood Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates
Peach and Berry Compote
3 large peaches -- (1 1/2 lb)
1 cup sweet dessert wine -- such as Muscat de
Beaumes-de-Venise
3 tablespoons sugar -- or to taste
2 cups blueberries -- (3/4 lb)
2 cups raspberries -- (1/2 lb)
Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring
occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
Serve compote chilled or at room temperature.
Per serving: 153 Calories (kcal); trace Total Fat; (3% calories from
fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : This recipe makes enough fruit compote to enjoy with the entire almond cornmeal cake.
Peach Sangria
2 firm-ripe peaches -- cut into thin wedges
1/2 cup peach schnapps
1/3 cup superfine granulated sugar
3 cups chilled rosé wine -- (750-ml bottle)
2 cups chilled sparkling water
Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
Stir in wine, sparkling water, and some ice.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Peach Soup
2 1/2 cups water
3/4 cup sugar
1 bag peach tea
1/4 teaspoon freshly grated lime zest
1 large white peach -- peeled and cut into 1/4-inch
dice
1 large yellow peach -- peeled and cut into 1/4-inch
dice
1 pint peach sorbet or ice cream
Simmer water and sugar, stirring, until sugar is dissolved. Remove from heat and stir in tea bag and zest. Steep 5 minutes, then discard
tea bag. Chill syrup until cold.
Stir peaches into chilled syrup and serve with scoops of sorbet.
Cooks' note: Syrup can be made 3 days ahead and chilled, covered.
Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from
fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates
Peach, Prosciutto, and Goat-cheese Pizzas
FOR DOUGH:
1 1/4-oz package active dry yeast
1 teaspoon sugar
1 cup warm water (110°-115°F)
2 1/2 cups all-purpose flour
1 teaspoon salt
FOR TOPPING:
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches -- cut into thin wedges and
halved crosswise
8 very thin prosciutto slices -- torn into
pieces
3 ounces soft mild goat cheese -- crumbled
2 teaspoons chopped fresh rosemary
SPECIAL EQUIPMENT:
a pizza stone
baker's peel
Make dough and let rise:
Stir yeast and sugar into water until dissolved and let stand 5
minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other
racks in either case) and preheat oven to highest setting (500°-550°F; allow about 1 hour to preheat with stone).
Shape dough: Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered). Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
Top and bake pizzas: Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and
rosemary. Season with salt and pepper.
Line up far edge of peel with far edge of stone and tilt peel,
jerking it gently. When edge of first pizza touches stone, quickly
pull back peel to completely transfer pizzas to stone (do not move pizzas).
Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.
Per serving: 378 Calories (kcal); 11g Total Fat; (26% calories from
fat); 8g Protein; 61g Carbohydrate; 0mg Cholesterol; 535mg SodiumFood Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Pina Colada Ice Pops
3 cups (1/2-inch cubes) peeled fresh pineapple
(1)
1/2 cup Malibu (coconut) rum
1/2 cup well-stirred canned cream of coconut
SPECIAL EQUIPMENT:
8 1/3-cup ice pop molds
8 wooden sticks
Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour liquid into molds and add sticks. Freeze at least 24 hours.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : For ice pops without alcohol, use pineapple juice instead of rum.
Pisco Sours
3 ounces Pisco (about 1/3 cup)
3 ounces Sweet-and-sour Mix -- (about 1/3 cup)
1 teaspoon powdered egg white -- (do not reconstitute)
OR 1 egg white
Combine all ingredients in a cocktail shaker with crushed ice and
shake vigorously until egg white is incorporated. Strain into
Martini glasses.
Cooks' note: If there is a problem with salmonella in your area,
using raw egg white instead of powdered may be of concern.
Per serving: 365 Calories (kcal); trace Total Fat; (0% calories from
fat); 1g Protein; 97g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 5 Other Carbohydrates
NOTES : In South America, this cocktail is traditionally made with
Pisco, a brandy distilled from Muscat or Mission grapes; bitters
(Milliken omits this from her version); and egg white, a classic
ingredient in a number of old-fashioned cocktails that gives drinks a foamy head.
Quinoa-fennel Pilaf
1 cup quinoa
1/2 small white onion -- finely chopped
1 celery rib -- cut into 1/4-inch dice
1 carrot -- cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise) --
trimmed, cored, and cut into 1/4-inch dice
1 tablespoon unsalted butter
1 1/2 cups water
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy
saucepan over moderate heat, stirring occasionally, until onion is
softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.
Per serving: 99 Calories (kcal); 3g Total Fat; (23% calories from
fat); 3g Protein; 16g Carbohydrate; 4mg Cholesterol; 14mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Roasted Orange Cakes
1/2 cup golden raisins
1/2 cup dark rum
8 large navel oranges -- (8-10)
1 1/2 cups cake flour (not self-rising)
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter -- softened
1 cup sugar
2 large eggs
3/4 teaspoon vanilla
1/2 teaspoon finely grated fresh orange zest
3/4 cup well-shaken buttermilk
Preheat oven to 450°F.
Simmer raisins and rum in a small saucepan, stirring occasionally,
until rum is absorbed, about 5 minutes.
Cut a very thin slice off bottom of each orange so it will stand
without rolling. Cut a 3/4-inch-thick slice off top of each, removing
any flesh from tops and reserving them. Remove as much flesh as
possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
Sift together flour, baking soda and powder, and salt. Beat butter
and sugar in a large bowl with an electric mixer until light and
fluffy. Add eggs 1 at a time, beating well after each addition, then
beat in vanilla and zest. Alternately fold in flour mixture and
buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
Fill orange shells two-thirds full with batter and put tops in place.
Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven 50 minutes.
Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.
Per serving: 242 Calories (kcal); 1g Total Fat; (5% calories from
fat); 3g Protein; 50g Carbohydrate; 47mg Cholesterol; 231mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
NOTES : Great Recipe for Camping Buy a bag of oranges and a box of Jiffy cake mix, throw it all together, and cooked the batter-filled oranges wrapped in foil right in the embers of the campfire.
Rote Grutze (mixed-berry Spoon Pudding)
1 cup water
1/4 cup black-currant syrup such as Ribena
2 cups blackberries -- (8 oz)
2 cups raspberries -- (8 oz)
1 1/2 cups strawberry jelly
1/4 cup sugar
1/2 teaspoon vanilla
2 1/2 tablespoons arrowroot -- dissolved in 2 tablespoons cold
water
2 cups strawberries -- (8 oz), hulled, then
quartered if large
ACCOMPANIMENT:
Vanilla Custard Sauce
Stir together water, syrup, 1 1/4 cups blackberries, 1 cup
raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.
Bring berry sauce to a simmer and vigorously whisk in arrowroot
mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries.
Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.
Per serving: 478 Calories (kcal); 8g Total Fat; (13% calories from
fat); 6g Protein; 100g Carbohydrate; 188mg Cholesterol; 75mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 5 Other Carbohydrates
NOTES : Consider this a cross between a spoonable pudding and a fruit soup.
Seared Rainbow Chard With Leeks
2 1-lb bunches rainbow chard -- or red and green
Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large leeks (white and pale green parts only) --
halved lengthwise and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon fine sea salt
Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack
chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high
heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
Add chard leaves and continue to sauté, stirring frequently, until
wilted. (If greens begin to brown before they wilt, sprinkle with a
few drops of water.)
Per serving: 68 Calories (kcal); 8g Total Fat; (99% calories from
fat); trace Protein; trace Carbohydrate; 12mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Rainbow chard has green leaves with stems and veins that are spectacular shades of fluorescent yellow, pink, orange, and red.
Seeded Tortilla Triangles
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
4 10- to 12-inch flour tortillas
1 large egg -- beaten with 2T cold water and 1t salt
Preheat oven to 350°F.
Stir together flax, sesame, and poppy seeds.
Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. Sprinkle with seeds to coat, then cut each tortilla into long thin triangles with a sharp knife.
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.
Cooks' note: Triangles may be made 1 day ahead and kept in an
airtight container at room temperature. If triangles lose crispness, recrisp in a 350°F oven about 5 minutes.
Per serving: 50 Calories (kcal); 2g Total Fat; (40% calories from
fat); 2g Protein; 6g Carbohydrate; 6mg Cholesterol; 46mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Shrimp De Jonghe
1 1/4 pounds large (20 to 24 per lb) shrimp -- shelled and
deveined
1 stick (1/2 cup) unsalted butter -- softened
2 medium garlic cloves -- minced and mashed to a paste
with a pinch of salt
2 tablespoons medium-dry Sherry
1/2 cup fine dry bread crumbs
1/4 cup finely chopped fresh parsley
1/4 cup sliced almonds -- lightly toasted
ACCOMPANIMENT:
lemon wedges
Preheat oven to 400°F.
Blanch shrimp in boiling salted water 30 seconds, then drain in a
colander and rinse under cold water until cool. Pat shrimp dry and
arrange in 1 layer in a buttered 1-quart gratin dish or other
ovenproof dish.
Stir together butter, garlic paste, and Sherry until blended. Stir in
bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.
Per serving: 57 Calories (kcal); 5g Total Fat; (70% calories from
fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Strawberry Margarita Ice Pops
Ice Pops
1 1/4 pounds strawberries -- hulled and halved
1/2 cup white tequila
1/2 cup superfine granulated sugar
1 tablespoon fresh lime juice
SPECIAL EQUIPMENT:
8 1/3-cup ice pop molds
8 wooden sticks
Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks. Freeze at least 24 hours.
Per serving: 21 Calories (kcal); trace Total Fat; (8% calories from
fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : To make these ice pops nonalcoholic, substitute freshly
squeezed orange juice for the tequila.
Succotash
1/4 pound sliced bacon
1 small onion -- chopped
2 garlic cloves -- minced
4 ears corn -- kernels cut off and cobs discarded
1 large fresh jalapeno chile -- seeded and finely
chopped
1 10-oz package frozen baby lima beans -- thawed
1/2 pound okra -- cut into 1/3-inch-thick slices
3/4 pound cherry tomatoes -- (1 pint), halved
2 tablespoons cider vinegar -- or to taste
1/4 cup chopped fresh basil
Cook bacon in a large skillet over moderate heat until crisp. Drain
on paper towels, leaving fat in skillet.
Add onion to skillet and cook over moderate heat, stirring, until
softened. Add garlic and cook, stirring, 1 minute. Stir in
corn,jalapeño, lima beans, okra, and tomatoes and cook, stirring,
until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
Serve succotash with bacon crumbled over.
Per serving: 65 Calories (kcal); 1g Total Fat; (8% calories from
fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 13mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Sweet-and-Sour Mix
Beverages
3/4 cup sugar
3/4 cup water
1 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup fresh orange juice
Bring sugar and water to a boil, stirring until sugar is dissolved.
Transfer to a metal bowl set in a larger bowl of ice and cold water
to chill syrup quickly. Stir together 1 cup syrup and remaining
ingredients in a pitcher.
note: Sweet-and-sour mix can be made 1 day ahead and chilled, covered.
Per serving: 46 Calories (kcal); trace Total Fat; (0% calories from
fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
Tomatoes With Salsa Verde
1 cup fresh flat-leaf parsley
1/2 cup fresh basil
2 large garlic cloves
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon capers -- rinsed
1 teaspoon anchovy paste
9 medium tomatoes -- sliced
Purée all ingredients except tomatoes in a blender until smooth, then season with salt and pepper.
Arrange tomatoes on a platter and spoon sauce over them.
Per serving: 131 Calories (kcal); 8g Total Fat; (50% calories from
fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 54mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Vanilla Custard Sauce
Sauces And Condiments
2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla
Bring milk and sugar to a simmer in a saucepan without stirring.
Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F on an instant-read thermometer.
Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold.
note: Sauce keeps, covered and chilled, 5 days.
Per serving: 166 Calories (kcal); 7g Total Fat; (37% calories from
fat); 5g Protein; 21g Carbohydrate; 188mg Cholesterol; 46mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : This delicious custard sauce, which accompanies the Rote Grutze, also goes well with summer fruit tarts.
White Bean, Tomato, and Goat-cheese Pizza
Main Courses Vegetarian
Cornmeal for sprinkling
1 cup cannellini or other white beans (from a
1-lb can) -- rinsed
1 garlic clove -- smashed
1 tablespoon fat-free chicken broth or water
1 1/2 teaspoons extra-virgin olive oil
1 pound fresh or thawed frozen pizza dough
All-purpose flour for dusting
3 plum tomatoes -- coarsely chopped
1/4 small red onion -- thinly sliced
1 teaspoon chopped fresh rosemary
4 ounces low-fat soft goat cheese -- crumbled
2 cups small-leaf greens such as baby arugula or mache
Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
Pulse beans with garlic, broth, and 1 teaspoon oil in a food
processor until coarsely chopped and season with salt and pepper.
Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
Place on baking sheet.
Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
Cut pizza into 8 slices.
Per serving: 60 Calories (kcal); 4g Total Fat; (52% calories from
fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : It doesn't look or taste like it, but this is low-fat. Each
slice has just 346 calories and 4 1/2 grams of fat.
Recipe By :Gourmet, August 2000
Serving Size : 4 Preparation Time :0:20
Categories : Main Courses Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large or 4 small dried ancho or New Mexico
chiles -- (1 oz total)
2/3 cup fresh orange juice
2 garlic cloves
1 tablespoon olive oil
1 1/2 pounds skirt steak -- cut into 4 pieces
2 tablespoons vegetable oil
ACCOMPANIMENT:
avocado slices
Heat a large heavy skillet (preferably cast iron) over moderate heat, then toast chiles, pressing down with tongs, 5 to 10 seconds on each side. Discard stems and seeds and soak chiles in hot water to cover 5 minutes. Drain and tear into pieces.
Purée chiles with orange juice, garlic, olive oil, and salt to taste
in a blender until smooth, about 2 minutes. Reserve half of sauce in a small serving bowl.
Season steak with salt and coat generously with remaining sauce.
Heat 2 large heavy skillets (or cook steak in 2 batches) over high
heat until hot and add 1 tablespoon vegetable oil to each, swirling to coat bottom of skillets. Sear steak 2 to 3 minutes on each side for medium-rare.
Serve steak with reserved sauce.
Per serving: 411 Calories (kcal); 28g Total Fat; (62% calories from
fat); 33g Protein; 5g Carbohydrate; 87mg Cholesterol; 119mg SodiumFood Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates
Peach and Berry Compote
3 large peaches -- (1 1/2 lb)
1 cup sweet dessert wine -- such as Muscat de
Beaumes-de-Venise
3 tablespoons sugar -- or to taste
2 cups blueberries -- (3/4 lb)
2 cups raspberries -- (1/2 lb)
Blanch and peel peaches. Cut into 1/4-inch-thick wedges.
Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring
occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.
Serve compote chilled or at room temperature.
Per serving: 153 Calories (kcal); trace Total Fat; (3% calories from
fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : This recipe makes enough fruit compote to enjoy with the entire almond cornmeal cake.
Peach Sangria
2 firm-ripe peaches -- cut into thin wedges
1/2 cup peach schnapps
1/3 cup superfine granulated sugar
3 cups chilled rosé wine -- (750-ml bottle)
2 cups chilled sparkling water
Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
Stir in wine, sparkling water, and some ice.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Peach Soup
2 1/2 cups water
3/4 cup sugar
1 bag peach tea
1/4 teaspoon freshly grated lime zest
1 large white peach -- peeled and cut into 1/4-inch
dice
1 large yellow peach -- peeled and cut into 1/4-inch
dice
1 pint peach sorbet or ice cream
Simmer water and sugar, stirring, until sugar is dissolved. Remove from heat and stir in tea bag and zest. Steep 5 minutes, then discard
tea bag. Chill syrup until cold.
Stir peaches into chilled syrup and serve with scoops of sorbet.
Cooks' note: Syrup can be made 3 days ahead and chilled, covered.
Per serving: 145 Calories (kcal); 0g Total Fat; (0% calories from
fat); 0g Protein; 37g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates
Peach, Prosciutto, and Goat-cheese Pizzas
FOR DOUGH:
1 1/4-oz package active dry yeast
1 teaspoon sugar
1 cup warm water (110°-115°F)
2 1/2 cups all-purpose flour
1 teaspoon salt
FOR TOPPING:
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches -- cut into thin wedges and
halved crosswise
8 very thin prosciutto slices -- torn into
pieces
3 ounces soft mild goat cheese -- crumbled
2 teaspoons chopped fresh rosemary
SPECIAL EQUIPMENT:
a pizza stone
baker's peel
Make dough and let rise:
Stir yeast and sugar into water until dissolved and let stand 5
minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other
racks in either case) and preheat oven to highest setting (500°-550°F; allow about 1 hour to preheat with stone).
Shape dough: Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered). Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
Top and bake pizzas: Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and
rosemary. Season with salt and pepper.
Line up far edge of peel with far edge of stone and tilt peel,
jerking it gently. When edge of first pizza touches stone, quickly
pull back peel to completely transfer pizzas to stone (do not move pizzas).
Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.
Per serving: 378 Calories (kcal); 11g Total Fat; (26% calories from
fat); 8g Protein; 61g Carbohydrate; 0mg Cholesterol; 535mg SodiumFood Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Pina Colada Ice Pops
3 cups (1/2-inch cubes) peeled fresh pineapple
(1)
1/2 cup Malibu (coconut) rum
1/2 cup well-stirred canned cream of coconut
SPECIAL EQUIPMENT:
8 1/3-cup ice pop molds
8 wooden sticks
Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour liquid into molds and add sticks. Freeze at least 24 hours.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : For ice pops without alcohol, use pineapple juice instead of rum.
Pisco Sours
3 ounces Pisco (about 1/3 cup)
3 ounces Sweet-and-sour Mix -- (about 1/3 cup)
1 teaspoon powdered egg white -- (do not reconstitute)
OR 1 egg white
Combine all ingredients in a cocktail shaker with crushed ice and
shake vigorously until egg white is incorporated. Strain into
Martini glasses.
Cooks' note: If there is a problem with salmonella in your area,
using raw egg white instead of powdered may be of concern.
Per serving: 365 Calories (kcal); trace Total Fat; (0% calories from
fat); 1g Protein; 97g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 5 Other Carbohydrates
NOTES : In South America, this cocktail is traditionally made with
Pisco, a brandy distilled from Muscat or Mission grapes; bitters
(Milliken omits this from her version); and egg white, a classic
ingredient in a number of old-fashioned cocktails that gives drinks a foamy head.
Quinoa-fennel Pilaf
1 cup quinoa
1/2 small white onion -- finely chopped
1 celery rib -- cut into 1/4-inch dice
1 carrot -- cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise) --
trimmed, cored, and cut into 1/4-inch dice
1 tablespoon unsalted butter
1 1/2 cups water
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy
saucepan over moderate heat, stirring occasionally, until onion is
softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.
Per serving: 99 Calories (kcal); 3g Total Fat; (23% calories from
fat); 3g Protein; 16g Carbohydrate; 4mg Cholesterol; 14mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Roasted Orange Cakes
1/2 cup golden raisins
1/2 cup dark rum
8 large navel oranges -- (8-10)
1 1/2 cups cake flour (not self-rising)
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter -- softened
1 cup sugar
2 large eggs
3/4 teaspoon vanilla
1/2 teaspoon finely grated fresh orange zest
3/4 cup well-shaken buttermilk
Preheat oven to 450°F.
Simmer raisins and rum in a small saucepan, stirring occasionally,
until rum is absorbed, about 5 minutes.
Cut a very thin slice off bottom of each orange so it will stand
without rolling. Cut a 3/4-inch-thick slice off top of each, removing
any flesh from tops and reserving them. Remove as much flesh as
possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
Sift together flour, baking soda and powder, and salt. Beat butter
and sugar in a large bowl with an electric mixer until light and
fluffy. Add eggs 1 at a time, beating well after each addition, then
beat in vanilla and zest. Alternately fold in flour mixture and
buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
Fill orange shells two-thirds full with batter and put tops in place.
Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven 50 minutes.
Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.
Per serving: 242 Calories (kcal); 1g Total Fat; (5% calories from
fat); 3g Protein; 50g Carbohydrate; 47mg Cholesterol; 231mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
NOTES : Great Recipe for Camping Buy a bag of oranges and a box of Jiffy cake mix, throw it all together, and cooked the batter-filled oranges wrapped in foil right in the embers of the campfire.
Rote Grutze (mixed-berry Spoon Pudding)
1 cup water
1/4 cup black-currant syrup such as Ribena
2 cups blackberries -- (8 oz)
2 cups raspberries -- (8 oz)
1 1/2 cups strawberry jelly
1/4 cup sugar
1/2 teaspoon vanilla
2 1/2 tablespoons arrowroot -- dissolved in 2 tablespoons cold
water
2 cups strawberries -- (8 oz), hulled, then
quartered if large
ACCOMPANIMENT:
Vanilla Custard Sauce
Stir together water, syrup, 1 1/4 cups blackberries, 1 cup
raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.
Bring berry sauce to a simmer and vigorously whisk in arrowroot
mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries.
Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.
Per serving: 478 Calories (kcal); 8g Total Fat; (13% calories from
fat); 6g Protein; 100g Carbohydrate; 188mg Cholesterol; 75mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 5 Other Carbohydrates
NOTES : Consider this a cross between a spoonable pudding and a fruit soup.
Seared Rainbow Chard With Leeks
2 1-lb bunches rainbow chard -- or red and green
Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large leeks (white and pale green parts only) --
halved lengthwise and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon fine sea salt
Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack
chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high
heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
Add chard leaves and continue to sauté, stirring frequently, until
wilted. (If greens begin to brown before they wilt, sprinkle with a
few drops of water.)
Per serving: 68 Calories (kcal); 8g Total Fat; (99% calories from
fat); trace Protein; trace Carbohydrate; 12mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Rainbow chard has green leaves with stems and veins that are spectacular shades of fluorescent yellow, pink, orange, and red.
Seeded Tortilla Triangles
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
4 10- to 12-inch flour tortillas
1 large egg -- beaten with 2T cold water and 1t salt
Preheat oven to 350°F.
Stir together flax, sesame, and poppy seeds.
Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. Sprinkle with seeds to coat, then cut each tortilla into long thin triangles with a sharp knife.
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.
Cooks' note: Triangles may be made 1 day ahead and kept in an
airtight container at room temperature. If triangles lose crispness, recrisp in a 350°F oven about 5 minutes.
Per serving: 50 Calories (kcal); 2g Total Fat; (40% calories from
fat); 2g Protein; 6g Carbohydrate; 6mg Cholesterol; 46mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Shrimp De Jonghe
1 1/4 pounds large (20 to 24 per lb) shrimp -- shelled and
deveined
1 stick (1/2 cup) unsalted butter -- softened
2 medium garlic cloves -- minced and mashed to a paste
with a pinch of salt
2 tablespoons medium-dry Sherry
1/2 cup fine dry bread crumbs
1/4 cup finely chopped fresh parsley
1/4 cup sliced almonds -- lightly toasted
ACCOMPANIMENT:
lemon wedges
Preheat oven to 400°F.
Blanch shrimp in boiling salted water 30 seconds, then drain in a
colander and rinse under cold water until cool. Pat shrimp dry and
arrange in 1 layer in a buttered 1-quart gratin dish or other
ovenproof dish.
Stir together butter, garlic paste, and Sherry until blended. Stir in
bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.
Per serving: 57 Calories (kcal); 5g Total Fat; (70% calories from
fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Strawberry Margarita Ice Pops
Ice Pops
1 1/4 pounds strawberries -- hulled and halved
1/2 cup white tequila
1/2 cup superfine granulated sugar
1 tablespoon fresh lime juice
SPECIAL EQUIPMENT:
8 1/3-cup ice pop molds
8 wooden sticks
Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks. Freeze at least 24 hours.
Per serving: 21 Calories (kcal); trace Total Fat; (8% calories from
fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : To make these ice pops nonalcoholic, substitute freshly
squeezed orange juice for the tequila.
Succotash
1/4 pound sliced bacon
1 small onion -- chopped
2 garlic cloves -- minced
4 ears corn -- kernels cut off and cobs discarded
1 large fresh jalapeno chile -- seeded and finely
chopped
1 10-oz package frozen baby lima beans -- thawed
1/2 pound okra -- cut into 1/3-inch-thick slices
3/4 pound cherry tomatoes -- (1 pint), halved
2 tablespoons cider vinegar -- or to taste
1/4 cup chopped fresh basil
Cook bacon in a large skillet over moderate heat until crisp. Drain
on paper towels, leaving fat in skillet.
Add onion to skillet and cook over moderate heat, stirring, until
softened. Add garlic and cook, stirring, 1 minute. Stir in
corn,jalapeño, lima beans, okra, and tomatoes and cook, stirring,
until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
Serve succotash with bacon crumbled over.
Per serving: 65 Calories (kcal); 1g Total Fat; (8% calories from
fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 13mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Sweet-and-Sour Mix
Beverages
3/4 cup sugar
3/4 cup water
1 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup fresh orange juice
Bring sugar and water to a boil, stirring until sugar is dissolved.
Transfer to a metal bowl set in a larger bowl of ice and cold water
to chill syrup quickly. Stir together 1 cup syrup and remaining
ingredients in a pitcher.
note: Sweet-and-sour mix can be made 1 day ahead and chilled, covered.
Per serving: 46 Calories (kcal); trace Total Fat; (0% calories from
fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
Tomatoes With Salsa Verde
1 cup fresh flat-leaf parsley
1/2 cup fresh basil
2 large garlic cloves
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon capers -- rinsed
1 teaspoon anchovy paste
9 medium tomatoes -- sliced
Purée all ingredients except tomatoes in a blender until smooth, then season with salt and pepper.
Arrange tomatoes on a platter and spoon sauce over them.
Per serving: 131 Calories (kcal); 8g Total Fat; (50% calories from
fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 54mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Vanilla Custard Sauce
Sauces And Condiments
2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla
Bring milk and sugar to a simmer in a saucepan without stirring.
Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F on an instant-read thermometer.
Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold.
note: Sauce keeps, covered and chilled, 5 days.
Per serving: 166 Calories (kcal); 7g Total Fat; (37% calories from
fat); 5g Protein; 21g Carbohydrate; 188mg Cholesterol; 46mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : This delicious custard sauce, which accompanies the Rote Grutze, also goes well with summer fruit tarts.
White Bean, Tomato, and Goat-cheese Pizza
Main Courses Vegetarian
Cornmeal for sprinkling
1 cup cannellini or other white beans (from a
1-lb can) -- rinsed
1 garlic clove -- smashed
1 tablespoon fat-free chicken broth or water
1 1/2 teaspoons extra-virgin olive oil
1 pound fresh or thawed frozen pizza dough
All-purpose flour for dusting
3 plum tomatoes -- coarsely chopped
1/4 small red onion -- thinly sliced
1 teaspoon chopped fresh rosemary
4 ounces low-fat soft goat cheese -- crumbled
2 cups small-leaf greens such as baby arugula or mache
Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
Pulse beans with garlic, broth, and 1 teaspoon oil in a food
processor until coarsely chopped and season with salt and pepper.
Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
Place on baking sheet.
Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
Cut pizza into 8 slices.
Per serving: 60 Calories (kcal); 4g Total Fat; (52% calories from
fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : It doesn't look or taste like it, but this is low-fat. Each
slice has just 346 calories and 4 1/2 grams of fat.