Zucchini Parmesan Loaf

Everyday Food, 2005

Makes 8 servings
    1/3 cup olive oil +M4 pan                                      
    2 cups flour +M4 pan                                           
    1/3 cup milk                                                   
    2 eggs                                                         
    1 cup grated parmesan cheese (4 oz)                            
    2 teaspoons baking powder                                      
    Salt and pepper                                                
    1/2 pound zucchini coarse grate (1 med) 
                      
PREP: 15 MIN/TOTAL: 2 HR

Preheat oven to 375°. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.

In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).

Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

MY NOTE: May want to drain zucchini after grating so loaf is not too heavy or soggy.

Spinach Salad with Dried Cherries

Everyday Food, 2005
Makes 4 servings
    4 teaspoons red wine vinegar                                   
    1 tablespoon dijon style mustard                               
    2 tablespoons olive oil                                        
    Salt and pepper                                                
    8 ounces baby spinach                                          
    1/2 cup thin slice red onions                                  
    1/2 cup dried cherries                                         
    1/4 cup raw shelled pumpkin seeds toasted  
                    
PREP TIME 10 MINUTES/TOTAL TIME 10 MINUTES

To toast the pumpkin seeds, spread in a single layer in a pie plate; bake in a 350-degree oven until pulled and brown, about ten minutes.

In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.

Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.

MXF

Soy-Glazed Tofu and Carrots

Everyday Food, 2005

Makes 4 servings

    2 tablespoons vegetable oil                                    
    3 tablespoons soy sauce                                        
    Salt                                                           
    1 1/2 pounds carrots cut 2-in sticks                           
    2 packages extra firm tofu drain, cut each block to 16 pieces  
    4 scallion thin slice                                          
    1-2 tablespoons rice vinegar                                   
    1-2 teaspoons toasted sesame oil     
                         
PREP TIME: 15 MINUTES/TOTAL TIME: 45 MINUTES

This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove.  Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.

Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.

With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.

Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.

Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.

Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

per serving: 340 calories: 20.5 grams fat: 22.3 grams protein; 23.9 grams carbohydrates: 6.2 grams fiber

Sloppy Joes

Everyday Food, 2005

Makes 4 servings

    1 1/4 pounds ground beef                                       
    Salt and pepper                                                
    1 onion fine chop                                              
    2 cloves garlic minced                                         
    14 1/2 ounces tomato purée                                     
    2 tablespoons light brown sugar                                
    1 tablespoon tomato paste                                      
    1 tablespoon cider vinegar                                     
    1 teaspoon worcestershire sauce                                
    4 hamburger buns                                               
    1 tablespoon chop cilantro                                     
    1 tablespoon chop pickled jalapeno peppers                     
    1/2 ripe avocado thin slice 
                                   
PREP: 35 MIN/TOTAL: 45 MIN

In a large skillet over medium-high heal, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.

Add pureed tomatoes, sugar, vinegar, tomato paste, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low: simmer until thickened, about 20 minutes.

Stir cilantro and jalapenos into the mixture. Dividing evenly, spoon over bottom halves of rolls; top with avocado slices.

MY NOTES: Really good!  I skipped the avocado and doubled the worcestershire.  I think the key is just to constantly taste and adjust seasoning.

MXF

Scallion Rice

Everyday Food, 2005

Makes 6 servings

    1 tablespoon olive oil                                         
    4 scallion                                                     
    1 1/2 cups long grain rice                                     
    14 1/2 ounces chicken broth                                    
    1 cup water                                                    
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            
    2/3 cup fresh chop cilantro  
                                  
PREP TIME: 10 MINUTES/TOTAL TIME: 40 MINUTES

In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add scallions, thinly sliced; cook, stirring occasionally, until fragrant, 3 to 5 minutes.

Stir in long-grain rice, reduced-sodium chicken broth, and water. Season with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper.

Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.

Fluff with a fork; fold in cilantro leaves.

per serving: 200 calories; 2.7 grams fat; 4.7 grams protein; 38.1 grams carbohydrates; 0.9 gram fiber

Rum-Glazed Shrimp and Mango

Everyday Food, 2005
Makes 4 servings
    1/4 cup + 1tbsp lime juice (3 limes)                           
    1/4 cup dark rum                                               
    3 tablespoons dark brown sugar                                 
    1 tablespoon fine grate ginger                                 
    1 1/2 teaspoons cornstarch                                     
    32 med. shrimp peel, de-vein, tails on                         
    Salt and pepper                                                
    1 ripe but firm mango slice into 8 slivers                     
    2 tablespoons vegetable oil                                    
    2 bunchs watercress de-stem 
                                   
Prep time: 35 minutes/total time: 45 minutes

You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak the wooden skewers in water while preparing the ingredients.

Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.

Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.

Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.

In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.

To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

Per serving: 235 calories; 8.1 grams fat; 12.1 grams protein; 23.2 grams carbohydrates; 1.5 grams fiber

Rhubarb Pie

Everyday Food, 2005

Makes 10 servings

    DOUGH:                                                         
    1 1/4 cups flour                                               
    1/2 teaspoon salt                                              
    1/2 teaspoon sugar                                             
    1/2 cup cold, unsalt butter cut to pieces       
               
    CRUMBLE TOP:                                                   
    3/4 cup flour                                                  
    1/3 cup packed light brown sugar                               
    3 tablespoons sugar                                            
    6 tablespoons cold unsalt butter cut to pieces                 
    Pinch salt           
                                          
    FILLING:                                                       
    1 3/4 pounds rhubarb ends trimmed, cut 3/4-in pieces           
    1 cup sugar                                                    
    2 tablespoons cornstarch                                       
    Pinch salt               
                                     
For best results, make this pie a day before you plan to serve it.

DOUGH:
In a food processor pulse 1 1/4 cups flour ad 1/2 tsp each salt and sugar several times to combine.  Add 1/2 cup butter, cut to small pieces.

Pulse until ixture resembles coarse meal, with a few pea-size pieces remaining.

Add 2 tbsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tbsp more ice water, 1 tbsp at a time).  Do not overmix.

CRUMBLE TOPPING:
In a medium bowl, mix 3/4 cup all-purpose flour, 1/3 cup packed light-brown sugar, 3 tablespoons granulated sugar, and a pinch of salt. With your hands, work in 6 tablespoons cold unsalted butter (cut into small pieces) until large, moist clumps form. Chill, covered, until ready to use.

PIE:
Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.  Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seaI. Crimp edges if desired. Refrigerate 1 hour.

Preheat oven to 400°. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie a foil-lined rimmed baking sheet.

Place pie in oven; reduce 375° Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust beings to brown too quickly, tent with foil.)

Cool completely before serving.

Rhubarb Compote

Everyday Food, 2005
Makes 4 cups

    1 3/4 pounds rhubarb ends trimmed, cut 3/4-in pieces           
    1 cup sugar                                                    
    1 piece 1-in fresh ginger fine grate 
                        
PREP TIME. 1O MINUTES/TOTAL TIME: 25 MINUTES

Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.

VARIATION:
After removing the pan from the heat in step 2, stir in a pint of halved fresh strawberries.

Polenta Almond Cake

Martha Stewart Living, 2002

    1/2 cup sliced almonds                                         
    1/2 cup whole blanched almonds                                 
    1/2 cup fine ground polenta                                    
    1/2 cup flour                                                  
    1 1/2 tablespoons cornstarch                                   
    1 teaspoon baking powder                                       
    1 teaspoon salt                                                
    3/4 cup unsalted butter room temp                              
    2 tablespoons butter                                           
    3 eggs                                                         
    3 tablespoons orange juice                                     
    1/2 teaspoon vanilla extract    
                             
Preheat oven to 325°. Spread the slice almonds in a single layer on a small rimmed baking sheet. Bake until fragrant am golden brown, 10 to 15 minutes. Transfer to a shallow bowl; set aside to cool.

Place whole almonds in the bowl of a food processor fitted with the metal blade; process until finely ground. Transfer to a medium bowl; whisk in polenta, flour, cornstarch, baking powder, and salt; set aside.

Pour the melted butter into an 8-by-2 inch round cake pan, swirling to coat bottom evenly and brushing up the sides Sprinkle with remaining 2 tablespoons sugar and sliced almonds; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating to combine after each addition. Beat in orange juice and vanilla. Add flour mixture, beating on low speed just until combined.

Pour batter into prepared pan; smooth top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 45 minutes. Transfer pan to a wire rack to cool 15 minutes before inverting cake onto wire rack to remove from pan. Reinvert cake so it is top side up. Let cool completely before serving.

My Note: It's very sticky, so you parchment paper on the bottom if you want to invert it. May need to cook slightly longer than 45 min. Good taste, not too sweet. Could be a good sweet brunch item.

MXF 

Pork Enchiladas

Everyday Food, 2005
Makes 4 servings
    1 pound pork loin quarter length, halve crosswise              
    1 teaspoon ground cumin                                        
    1/2 teaspoon dried oregano                                     
    Salt                                                           
    2 teaspoons olive oil                                          
    2 cups mild green salsa (or red)                               
    8 6-in. corn tortillas                                         
    3/4 cup grate monterey jack cheese                             
    1 italian plum tomato diced (opt.)    
                        
PREP TIME: 3O MINUTES/TOTAL TIME: 40 MINUTES

For a seafood variation, use one pound cooked shrimp instead of pork (skip step 1).

Dust pork with cumin and oregano; season with salt. In a large nonstick skillet, heat oil over medium heat; swirl to coat bottom of pan. Add pork; cook until browned on all sides and slightly pink in the middle, about 8 minutes. Transfer to a cutting board; let rest 10 minutes before slicing thinly. Set skillet aside.

Preheat oven to 450° In a blender, puree salsa with 1/4 cup water until smooth. Add to skillet; cook over medium heat until warmed through, 2 to 3 minutes.

Warm tortillas according to package instructions. Assemble enchiladas and place seam-side down in baking dish. Top with heated salsa mixture and remaining 1/2 cup cheese. Bake until cheese is melted, 5 to 8 minutes. Serve immediately, garnished with tomato, if desired.

per serving. 474 calories 13 3 grams fat: 31.2 grams protein; 32.7 grams carbohydrates: 5 grams fiber

Pineapple Upside Down Cake

Everyday Food, 2005

Makes 8 servings

    3 tablespoons butter                                           
    1 1/2 cups flour                                               
    2 teaspoons baking powder                                      
    1/4 teaspoon salt                                              
    9 tablespoons unsalt butter                                    
    1 2/3 cups sugar                                               
    2 lg. eggs                                                     
    1 teaspoon vanilla extract                                     
    1/2 cup milk                                                   
    7 thin cored pineapple slices    
                           
PREP TIME: 25 MINUTES/TOTAL TIME: 1 HOUR 10 MINUTES

Preheat oven to 350°. In a large bowl, combine flour, baking powder, and salt, set aside.

With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in three additions alternately with the milk in two, beginning and ending with the flour. Mix just until combined.

In a 10-inch cast-iron (or ovenprool nonstick) skillet, use remaining sugar and butter and the pineapple to prepare the topping:

MAKING THE TOPPING:
To keep the caramel from scorching, use a heavy-bottom skillet; a cast iron one works best (10-in).  Pour 2/3 c sugar into skillet and place over medium heat.  Let sugar begin to liquefy, then stir with wooden spoon until fully melted and golden, 2-3 minutes.  The sugar may smoke, but if it browns too quickly, remove pan from heat briefly before continuing.

Remove pan from heat; add 3 tbsp (cut into small pieces), stirring to incorporate.  The butter will help cool the caramel and stop it from darkening; it also thins out the caramel to make a syrupy sauce. 

Arrange fruit by placing one ring in center of pan.  Place others around, overlapping slightly if necessary.
Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minute;

Let cake cool in pan 5 minutes. Run a knife around edge ol cake, then carefully invert onto a platter. Serve warm or at room temperature.

MY NOTE: For the topping I used 1 cup sugar and probably 5 tbsp of butter. This makes it extra gooey, otherwise it's a bit dry.

MXF

Meringue Torte

Everyday Food, 2005
Makes 6 servings
                                                 
    3 lg. egg whites                                               
    1/4 teaspoon cream of tartar                                   
    1/4 teaspoon salt                                              
    3/4 cup + 2 tbsp. sugar                                        
    1 tablespoon cornstarch                                        
    1 1/2 teaspoons vinegar                                        
    1 teaspoon vanilla extract                                     
    1 pint sorbet or ice cream or fro yo, softened                 
    Sliced peaches or almonds, berries for garnish  
               
PREP TIME: 15 MINUTES/TOTAL TIME: 4 HOURS 15 MINUTE

Before spreading the sorbet, let soften at room temperature or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between) until smooth.

Preheat oven to 225° Line a baking sheet with parchment paper. With an electric mixer, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. With mixer running, add 3/4 cup sugar
1 tablespoon at a time, beating until stiff peaks form.

Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar and the cornstarch; beat into egg-white mixture. Beat in vinegar and vanilla.

Drop dollops of mixture in a line down center of prepared baking sheet with a flexible spatula or a wet spoon, spread into a 6-by-14-inch rectangle. Make a 1-inch-deep well down the center, leaving a 1-inch-thick border around edges.

Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight. Fill with sorbet; top with peaches or almonds, if desired. Cut into pieces with a serrated knife.

per serving (with sorbet, but without peaches or almond): 209 calories, 0 grams fat; 1.8 grams prolem; 50.7 grams carbohydrates: 1.4 grams fiber

Press in Crust

Everyday Food, 2005
    1 1/4 cups flour                                               
    1/2 cup cold unsalt butter cut to pieces                       
    1/3 cup sugar                                                  
    1/4 teaspoon salt        
                                     
Pulse 1 1/4 cups all-purpose flour, 1/2 cup cold unsalted butter (cut into pieces), 1/3 cup sugar, and 1/4 teaspoon salt only until moist crumbs form.

Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.

With a floured dry-measuring cup, press edge of dough firmly against side of pan. pushing down with opposite thumb to level top of crust flush with rim.

Freeze until firm, 10 lo 15 minutes; prick all over with a fork. Bake at 350" until golden, pressing with a spoon if it puffs up. 25 to 30 minutes: cool completely.

Lemon Curd Tart

Everyday Food, 2005

Makes 10 servings

    Press In Crust                                                 
    4 lg. eggs                                                     
    4 lg. egg yolk                                                 
    1 1/3 cups sugar                                               
    2/3 cup lemon juice (ab. 4 lemons)                             
    10 tablespoons unsalt butter cut to pieces    
                 
PREP TIME: 35 MINUTES/TOTAL TIME: 4 HOURS 30 MINUTES

The tart can be made up to two days ahead; once the filling is firm, cover the tart pan with plastic wrap, and keep in the refrigerator until ready to serve.

In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and salt until smooth; add butter.

Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, 8 to 10 minutes.

Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

Eggplant and Mozzarella Melt

Everyday Food, 2005
Makes 4 servings

    2 eggs                                                         
    Salt and pepper                                                
    3/4 cup plain dry bread crumbs                                 
    Olive oil for baking sheet                                     
    1 med. eggplant 1/2-in slices (1lb)                            
    1 loaf soft italian breads (8oz)                               
    2 cups tomato sauce                                            
    8 ounces mozzarella cheese thin slice  
                      
PREP: 20 MIN/TOTAL: 50 MIN

Preheat oven to 475°. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

Meanwhile, split bread lengthwise, and place cut side up on another baking sheet: press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots. 6 to 8 minutes.

My Notes: Pretty simple to pull together and tasty, although I found it slightly flat. The eggplant was seasoned well but it needed something else. I wanted peppers or a bit of raw garlic. MXF

Eggplant Relish

Everyday Food, 2005

MAKES 4 CUPS

    3 tablespoons olive oil                                        
    1 med. onion fine chop                                         
    2 cloves garlic smashed                                        
    Salt and pepper                                                
    1 med. eggplant 1/2-in cubes (1 lb)                            
    6 italian plum tomatoes fine chop                              
    1/4 cup red wine vinegar                                       
    1/4 cup pine nuts                                              
    1/4 cup pitted green olives chopped                            
    1/4 cup golden raisins                                         
    2-3 tablespoons sugar                                          
    2 tablespoons capers drain, rinse                              
    1/4 cup chop flat-leaf parsley    
                            
PREP: 30 MIN/TOTAL: 1 HR 30 MIN

Can accompany meat, poultry or fish.  Serve at room temperature.

Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.

Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft. 10 to 15 minutes.
Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.

Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.

NOTE: If vegetables begin to stick to the bottom of the skillet during cooking, add a splash of water, and scrape up the bits with a wooden spoon.

My Note: Pretty tasty.It cooks down considerably. Threw it in a bowl with some rice and tilapia. A nice healthy supper.

MXF 

Creamy Polenta

Everyday Food, 2005
    4 cups water                                                   
    1 1/2 teaspoons salt                                           
    1/8 teaspoon pepper                                            
    3/4 cup yellow cornmeal                                        
    1/4 cup fine grate parmesan cheese                             
    1 tablespoon butter  
                                         
In a large saucepan, bring water, 1 1/2 teaspoons coarse salt, and 1/8 teaspoon ground pepper to a boil over high heat. Whisking constantly, very gradually add 3/4 cup yellow cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes. Remove from heat; stir in 1/4 cup finely grated Parmesan cheese and 1 tablespoon butter until smooth.

Buttermilk Thyme Drop Biscuits

Everyday Food, 2005
Makes 8 biscuits.

    2 cups flour spooned, leveled                                  
    1 tablespoon chop fresh thyme or 1 tsp. dried                  
    1 tablespoon baking powder                                     
    3/4 teaspoon salt                                              
    1/2 teaspoon baking soda                                       
    4 tablespoons cold unsalt butter cut to pieces                 
    1 cup buttermilk + more if needed      
                       
PREP TIME 5 MINUTES/TOTAL TIME: 25 MINUTES

Preheat oven to 425°; In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.
Mix in buttermilk until a sticky dough forms: you may need to add up to 1 tablespoon more buttermilk.
Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.
Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

MY NOTE: Okay to make in food processor.

MXF

Ginger Soy Sauce

Everyday Food, 2005

    1/2 cup ketchup                                                
    1 clove garlic minced                                          
    1 tablespoon minced ginger                                     
    1 teaspoon soy sauce                                           
    1 teaspoon Worcestershire sauce                                
    1 teaspoon dry sherry (opt)                                    
    Dash hot pepper sauce (opt)    
                                
Combine all ingredients.  Set aside to let flavors develop.

MXF

Breaded Pork Cutlets with Ginger Soy Sauce

Everyday Food, 2005

Makes 4 servings

    Ginger Soy Sauce                                            
    1 lg. egg                                                      
    1/3 cup plain bread crumbs                                     
    1 tablespoon flour                                             
    1 pound boneless pork tenderloin slice to 4 1/2-in thick cutlets
    2 tablespoons vegetable oil  
                             
PREP TIME: 15 MINUTES/TOTAL TIME: 25 MINUTES

Make the sauce.

In a small, shallow bowl, whisk together egg and 2 tablespoons water. Place breadcrumbs on a plate or in a shallow bowl.  Coat each slice of pork with flour, then dip in egg mixture; dredge in crumbs, coating completely.

In a large skillet, heat oil over medium-high heat. Add pork turning once, until golden brown on both sides and cooked through about 8 minutes. Serve with sauce.

per serving: 320 calories; 17 grams fat; 25.3 grams protein; 17.5 grams carbohydrates; 0.8 gram fiber

My Notes: I cut the tenderloin slices in half and pounded, so the\y were like cutlets. It takes no time to make this and it tastes really good too.

MXF

Blackened Catfish

Everyday Food, 2005

Makes 4 servings

    Cooking spray                                                  
    2 tablespoons yellow cornmeal                                  
    2 tablespoons paprika                                          
    1 teaspoon dried thyme                                         
    1/2 teaspoon cayenne pepper                                    
    Salt and pepper                                                
    4 catfish filets (1 1/2 lb)                                    
    Lemon juice wedges (opt)  
                                  
PREP TIME: 10 MINUTES/TOTAL TIME: 20 MINUTES

Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne, 1 tablespoon salt, and 1/2 teaspoon ground pepper.

Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on prepared rack; broil until opaque throughout and blackened on the outside, 10 to 12 minutes. Serve immediately, with lemon wedges, if desired.

per serving: 257 calories; 13.5 grams fat; 27.4 grams protein; 5.6 grams carbohydrates; 1.8 grams fiber

Apricot-Glazed Pork Tenderloin

Everyday Food, 2005
Makes 4 servings

    24 ounces pork tenderloin trim excess fat                      
    1 tablespoon olive oil                                         
    Salt and pepper                                                
    1 cup apricot jam (10-12 oz)                                   
    1/4 cup spicy brown mustard    
                               
PREP TIME 10 MINUTES/TOTAL TIME 30 MINUTES

Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.

Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150° on an instant-read thermometer, 5 to 10 minutes more.

Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

MXF

Warm Vanilla Cider

Martha Stewart, 2009

Makes 6

    6 cups fresh apple cider
    2 tablespoons packed dark-brown sugar
    2 whole nutmeg seeds
    1 vanilla bean (split and scraped)
    6 ounces (3/4 cup) bourbon, if desired
    Whipped cream
    Honeyed Walnuts

Combine apple cider, dark-brown sugar, nutmeg seeds, and vanilla bean in a medium saucepan. Gently simmer over medium-low heat for 15 minutes. Remove from heat, and add bourbon if desired. Remove and discard solids. Divide among 6 mugs or heatproof glasses, and top each with a dollop of whipped cream and a few honeyed walnuts.

Rose's Vinaigrette

Martha Stewart, 2009

Makes 1 cup

    1 tablespoon minced shallot or garlic
    1 teaspoon Dijon mustard
    1 teaspoon light-brown sugar
    3/4 teaspoon coarse salt
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon Worcestershire sauce
    2 1/2 tablespoons red-wine vinegar
    2 tablespoons fresh lemon juice
    3/4 cup extra-virgin olive oil
In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

Kumquat-Braised Short Ribs

Martha Stewart, 2009

Serves 8

    8 bone-in short ribs (2 inches thick; 31/2 to 4 pounds total)
    Coarse salt and freshly ground pepper
    1/2 cup all-purpose flour
    3 tablespoons vegetable oil
    2 medium carrots, chopped (about 1 cup)
    2 celery stalks, chopped (about 1 cup)
    1 large onion, chopped (about 2 cups)
    1 1/4 cups brandy
    4 cups homemade or store-bought low-sodium beef stock
    1 cup water
    1 pint kumquats, halved (about 1 cup), plus more whole for serving (optional)

Preheat oven to 350 degrees. Season short ribs on both sides with salt and pepper. Spread flour on a shallow plate. Dredge each short rib in flour to coat, shaking off excess.

Heat oil in a large Dutch oven over medium-high heat. Working in batches and reducing heat if necessary, sear short ribs on all sides, 3 to 4 minutes per side. Transfer to a plate.

Reduce heat to medium. Add vegetables to Dutch oven. Cook, stirring occasionally, until tender, 10 to 15 minutes. Return short ribs to Dutch oven. Add brandy, and cook for 2 minutes. Add stock, water, and halved kumquats. Bring to a boil. Cover, and transfer to oven. Bake until very tender, 2 1/2 to 3 hours. Transfer short ribs to a platter.

Pour sauce through a fine sieve into a small pot; discard solids. Skim off excess fat, and cook over medium heat until reduced by half, about 15 minutes. Serve short ribs with sauce, and whole kumquats if desired.

Christmas Punch

Martha Stewart, 2009

Serves 12-16

    2 cups chilled pomegranate juice
    1 cup chilled cranberry juice
    8 ounces (1 cup) vodka
    8 ounces (1 cup) Cointreau or other orange-flavored liqueur
    1 cup chilled club soda
    1/2 cup fresh lemon juice (from 6 lemons)
    1/2 cup Simple Syrup

Combine pomegranate and cranberry juice, vodka, Cointreau, club soda, lemon juice, and simple syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve. Garnish with lemon slices if desired.

Hot Buttered Rum

Martha Stewart, 2009

Serves 4  

    4 ounces (1 stick) room-temperature unsalted butter
    1/2 cup packed dark-brown sugar
    1 teaspoon finely grated orange zest
    3/4 teaspoon ground cinnamon
    3/4 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    6 ounces dark rum
    3 cups boiling water
    Fresh orange juice

Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg with a mixer on medium speed until combined, about 1 minute.

Combine 2 tablespoons spiced butter with 1 1/2 ounces (3 tablespoons) dark rum in each of 4 heatproof glasses. Pour 3/4 cup boiling water over each, and stir. Top each with a squeeze of fresh orange juice.

Pear Cranberry Cake

Gourmet/Epicurious, 2009

Makes 8 to 12 servings


CAKE:
    3 cups all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon ground allspice
    1/2 teaspoon grated nutmeg
    1 3/4 cups sugar
    1 1/4 cups vegetable oil
    4 large eggs
    1 tablespoon pure vanilla extract
    3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
    1 cup cranberries (thawed if frozen)

GLAZE:
    1 cup heavy cream
    1/2 cup packed light brown sugar
    1 tablespoon light corn syrup
    1 teaspoon pure vanilla extract
    2 (3-inch-long) cinnamon sticks

active time: 30 min / total time: 4 1/4 hr

Make cake:
Preheat oven to 350°F with rack in middle. Butter cake pan.

Whisk together flour, baking powder, salt, and spices.

Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.

At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.

Spoon batter into pan.

Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.

Cool in pan 30 minutes, then turn out onto a rack and cool completely.

Make glaze:
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.

Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

My Notes: Dangit, this cake was good. Moist and subtly spicy. If you use dried cranberries, soak them in hot water for about 20 minutes prior. I also added more spice than called for, but it was not overpowering. Also, my cake didn't rise as high as this lovely photo. I wonder if I sifted the flour if that would help?

MXF