Bare Foot Contessa's Tiramisu - served in individual ramekins

Bare Foot Contessa's Tiramisu - served in 6 individual ramekins

SteamyKitchen.com had a great adaptation that I borrowed this from.

The first time I made this recipe was on a hot summer day. Due to variety of reasons, the mascarpone creme curdled. I have tried to provide additional information where necessary on what measures I took the 2nd time around.

Ingredients:

Mascarpone Creme - 

6 extra large egg yolks, at room temperature

1/4 cup sugar

1/4 cup dark rum

1/4 cup espresso or strong coffee - make sure it is completely cool before you use it

16 oz mascarpone cheese - softened to room temperature

Espresso Syrup for dipping - 

1/3 cup dark rum

1 1/2 cups espresso or strong coffee - make sure it is completely cool

30-40 Italian lady fingers

Topping - 

Shaved Dark chocolate bar

Directions:

1. Mascarpone Creme - Spoon out the mascarpone into a bowl. Whisk the mascarpone by hand just a bit to soften - do not use mixer to whisk. In your mixer with whisk attachment, whisk yolks and sugar on high for 5 minutes. It should be creamy and light yellow. Add the cooled espresso, rum and mascarpone. Lower speed to medium and whisk till just mixed - do not over mix.

2. Espresso Syrup - In a bowl, mix all of the ingredients of the Espresso Syrup together. 

3. Set up your assembly line - from left to right:

Ladyfingers - Espresso Syrup - Pan/Indiv Cups - mascarpone Creme

Note : Count for a 2-second dip of the ladyfinger in the Espresso Syrup otherwise the ladyfinger will get too soggy to lift out of the bowl. It's ok if the ladyfingers looks a little dry - it will soak in more moisture as it sits in the refrigerator. 

Line the dipped ladyfingers on the bottom of the cups. Place a thin layer of mascarpone creme

Follow this with another layer of dipped ladyfingers. Finish with remaining mascarpone Cream. 

Sprinkle chocolate shavings on top. Cover and refrigerate overnight.

Macaroni Egg Salad

Taken from Better Homes and Gardens, the recipe is Americana at its best with its clever use of pickles and egg yolks. According to the magazine, this will make about 5 servings, 273 calories per serving.

I prefer home made mayonnaise in my pasta or potato salad., but feel free to use store bought.

Ingredients:

1/4 red sliced onion

2tbsp cider vinegar

1/2 tsp sugar

4oz elbow macaroni

6 hard boiled eggs

2 tbsp mayonnaise ( preferably home made)

2 tbsp Dijon-style mustard

Pinch of salt & pepper

1/4 tsp smoked paprika

1/4 cup chopped sweet pickles

1 cup thinly sliced celery

1. Combine onion, vinegar and sugar in a small saucepan. Bring to a simmer, stir and remove from heat. Let the quick onion pickle cool down.

2. Cook macaroni, drain and rinse well with cold water. Let the excess water drain through colander.

3. Chop one egg and set it aside. Half and de-yolk ( not sure if it's a word) remaining eggs. Chop the whites and put yolks in a small bowl. Reserve 1 chopped egg white for garnish.

4. Prepare dressing - mash yolks. Add mayonnaise, mustard, 1tbsp water, salt, pepper and paprika. Mix well.

5. In a large bowl, combine onion pickle, macaroni, chopped eggs, sweet pickle and celery. Add dressing, stir to combine. Top with reserved egg and sprinkle more paprika and pepper for presentation.

Salad should be consumed right away or refrigerated for up to 6 hrs.

Mushroom Tart

I got a large box of mushrooms from Hay Market in South Boston and looking for ways to use it. This recipe for tart was pulled from Everyday Food and modified to add some edge to it. I served it with baby spinach salad for brunch. According to the recipe, it has 219 calories per serving with total of 4 servings per tart.

Ingredients:
1 sheet thawed puff pastry
1 medium red onion, sliced thinly
2 garlic cloves, peeled and crushed
6 cups of white mushrooms (about 18 oz), halved and thinly sliced
4 cups fresh baby spinach (6-8 oz)
4 tablespoon soft goat cheese (about 2 oz)
Olive oil
Sea salt and freshly ground pepper
1 tablespoon Garam Masala

Preheat oven to 400 degree.

Roll out the puff pastry on a floured surface to 16x10 inch rectangle. Place it on a baking tray. Lightly scour the dough around the perimeter about 1 inch from the edge. Using a fork, prick dough through to the bottom all over. Bake for 15 minutes or so, rotating half way through.

In a pan, heat about a tsp of olive oil and cook garlic till golden. Add onion, sprinkle salt, cover and cook for about 15-20 minutes, stirring every 5 minutes. Onions should get caramelized.

Scrape onions into a bowl and reheat another teaspoon of olive oil in the same pan. Add mushroom, cover and cook till all liquid has evaporated. Fold in spinach; season with salt and pepper. Cover and cook until wilted. Drain any liquid.

Top dough with cooked mushrooms and spinach. Scatter onion and goat cheese. Sprinkle garam masala all over the tart. Bake for about 15 minutes.

Salmon Cakes

Salmon fillets can be served simply baked with a light seasoning of salt, pepper, extra virgin olive oil & lemon juice. However, if you are in a mood for something elaborate, then salmon cake is the thing to try. Since it gets quite rich with all the additional condiments, I prefer this in winter time, with a side of quinoa salad or a fresh garden salad. I came across this recipe in Everyday Food a few years ago and have used it a few times. This recipe will make four salmon cakes. Calories per serving is 291 calories

Ingredients:
For Salmon Patties:
1 lb. skinless salmon fillet
Coarse salt and freshly crushed pepper
4 scallions, thinly sliced
2 tablespoon dried parsley flakes
4 tablespoon spicy brown mustard
2 tablespoon prepared horseradish
1 tablespoon minced capers
1/4 cup dried breadcrumbs
1 egg
Lemon juice from 1/2 a lemon

For Lemon Herb sauce:
4 tablespoon Fromage Blanc
Juice from half a lemon
1 tablespoon dried parsley flakes
Coarse salt to taste



Preheat oven to 400 degrees. Place salmon on a greased rimmed baking sheet, sprinkle with salt and pepper and bake for 18 minutes. Move it to a plate to allow it to cool down. Meanwhile, mix scallions, parsley flakes, mustard, horseradish, capers, breadcrumbs, egg and lemon juice in a bowl.
Flake salmon with a fork and mix with the other ingredients in the bowl. Shape them into 4 patties and place them in the refrigerator for 15 minutes allowing them to firm up.
Turn the broiler on high. Place the salmon patties on aluminum foil covered rammer baking sheet. Broil for 5-8 minutes till the top is golden brown.

Prepare the Lemon Herb sauce while the patties are cooking. Mix the ingredients of the sauce together and serve on side.

Kheer - South Asian Rice Pudding

After a few culinary disasters in the area of Indian desserts, I had given up on this delicious area. However, after watching my Mom spin out this delicate pudding with no effort, I decided to give her recipe a try. Turned out to be quite simple.

Ingredients:
1 cup rice, cooked with 2 cups of water (for how to see Simple microwave rice)
4 cups 2% milk
2 pinches of saffron, crushed lightly
1/2 cup sugar
1/4 each of almonds, cashews, unsalted pistachios and raisins
Couple pinches of crushed cardamom
A small pinch of salt

Cook rice. While it's cooking, soak almonds, pistachios and raisins separately in boiling water. Chop cashews into small pieces. Pistachios take no more than 5 minutes of soaking to release their skins. Drain them, Peel them and chop them into small pieces. Do the same to almonds. Drain raisins and reserve all these dry fruits. Rice should be ready by now. Fluff it with fork and reserve.
Heat up milk in a heavy bottom pan or pot on a medium high heat, stirring constantly. Add crushed saffron and continue stirring. Milk should start to boil in 6-7 minutes. Add the rice and continue cooking for another 8-12 minutes. Rice will release starch and the Kheer will get thicker. When there is a thin layer of milk remaining at top and rice is visible, then the Kheer is ready. Couple lessons I learned from my earlier tries - Kheer continues to thicken as it cools, so cooking longer will yield a lumpy pudding, and remember to stir constantly or the milk will burn at the bottom. Reduce the heat, add sugar, cardamom, chopped almonds, cashews, pistachios and raisins. I usually reserve some of these chopped dry fruits to use as garnish while serving. Increase heat, stir and cook for another couple minutes and the Kheer is ready to serve. You can serve it hot or cold.

Crème Brûlée

Make 6 ramekins

1 cup heavy cream
1 cup half and half
1 vanilla bean
2 tbsp sugar

3 egg yolks
1 egg
1/4 cup sugar
pinch of salt

Preheat oven to 325 degrees.
Warm cream, half and half, vanilla bean and 2 tbsp sugar over medium heat just until steam rises. Let sit for 5 minutes. Remove the bean and scrape the contents of bean into the mixture.
Whisk yolks, egg, 1/4 cup sugar and salt in a mixing bowl.
Slowly add hot cream mixture into the egg mixture. Strain into a cup with spout.
Put water to heat.
Divide into the six ramekins. Arrange ramekins into a baking tray and put the tray in the oven. Add hot water to the tray and hake for 35-45 minutes.
Remove ramekins from the water, cool, cover with plastic wrap and chill - preferably overnight.

Top with a mixture of brown sugar & plain sugar (2:1 ratio). Tap out excess sugar. Burn until the surface is caramelized. Let stand 3-5 minutes so the topping hardens.

Variation - Instead of vanilla, add 1/4 cup fresh ginger - chopped and blanched in boiling water for 1 minute and then drained.

Chicken Tagine

Flavorful chicken, chick peas and olives add a lot of character to the dish.
Serves 4.

Moroccan Spice rub
4 chicken thighs, rub moroccan spice and let stand for an hour or 2 in refrigerator

1 small onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
pepper flakes to taste
1 cinnamon stick
1 bay leaf

1/4 white wine
1 tsp tomato paste

1 cup tomatoes, chopped
1/2 cup chicken broth
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and halved
1 tbsp honey
1 lemon cut into 8 wedges
Salt to taste

Chopped fresh parsley

Toasted Pita bread

Heat 1 tbsp olive oil in a skillet over medium, add chicken, skin side down. Saute until brown on both sides, about 10 minutes total. Remove chicken.
Add onion and saute for 3 minutes. Add ginger, garlic, pepper flakes, cinnamon sticks and bay leaf and cook until fragrant, about 1 minute.
Deglaze with wine and tomato paste and simmer till liquid evaporate.
Add tomato, chicken broth, chickpeas, olives, honey, lemon & chicken. Cover & reduce heat to medium-low. Cook until chicken is cooked - 20-25 minutes.
Add salt to taste and garnish with parsley.
Serve with toasted Pita bread.

Morroccan Spice rub

Makes enough for 4 servings of meat

1 tsp paprika
1/2 tsp cayenne (less if you prefer low spice)
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon
1/2 tsp ground pepper
1/4 tsp garam masala (optional)
Salt to taste

Mix and use it as run on chicken or lamb.

Lemon Snap Peas

Great side dish, goes great with Fish.
Makes 4 servings

2 cups sugar snap peas
1 tbsp unsalted butter
1 tsp lemon zest
Salt & pepper to taste

Melt butter in a skillet, on medium-high heat. Add peas, cook for 2-3 minutes, stirring constantly.
Add lemon zest, salt & pepper. Cook for another minute or so - peas should be just slightly tender.
Serve warm.

Chips "on" Fish with vegetables

Taken from Cuisine at home magazine, this is a more elaborate version of baked fish that I normally make.

Vegetables:
1 large tomato, seeded & chopped
2 leeks, white part only, thinly sliced
1 small green pepper, chopped
1 tbsp garlic, chopped

Fish:
4 red snapper fillets, boned & skinned (flounder or tilapia will work equally well)
1/2 cup coarse bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup crushed potato chips
1/2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp unsalted butter, melted
Lemon wedges & chopped scallion for garnish

Preheat oven to 450 degrees.
Combine the vegetables together, season with salt & pepper & spread on a baking tray coated with cooking spray.
Arrange fillets on top of vegetables, season with salt & pepper.
Combine crumbs, cheese, chips, paprika & pepper, toss with melted butter. Divide the mix over the fillets, pressing gently on the fish.
Bake 20 minutes or so until fillet flakes easily with a fork.
Serve topped with scallion with lemon wedge on side.

Serve with side of asparagus or snap peas.

Mixed Greens Salad with Honey Mustard dressing

To turn this into a complete meal, I serve crusted chicken breast on this salad.

Honey Mustard Dressing:
1/4 cup Honey (or Agave Nectar)
2-3 tbsp Dijon mustard (based on the sharpness of the mustard)
1 shallot, minced
1 tbsp vinegar, apple cider or red wine.
Juice of 1/2 a lemon
salt and pepper to taste

Whisk the ingredients together.

Salad:
8 cups mixed greens
small red onion, thinly sliced
4 oz (1/2 cup) of goat cheese, crumbled

Mix the greens, onion and goat cheese. Just before serving, add dressing as needed. Top with crusted chicken (if using).

Fresh Garden Salad

Good for anytime you're looking for a light, crispy taste of fresh salad. Makes about 8 cups of salad.

Vinaigrette:

1 shallot, minced

2 tbsp white wine vinegar

1 tbsp olive oil

1 tbsp Dijon mustard

1 tsp honey

Juice of 1/2 a lemon

Salt and pepper to taste

Whisk the ingredients together.

Salad:

2 romaine lettuce hearts chopped

1 English cucumber, thinly sliced

5 red radishes, thinly sliced

handful of dried cranberries

Toss vinaigrette with vegetables just before serving.

Spicy Roasted Chicken

I took the traditional roasted chicken recipe and used by Indian spices to jazz it up.
Ingredients:
2 tsp ginger garlic paste
2 heaping tsp coriander-cumin powder
2 tsp paprika
Coarse salt & pepper to taste
1 whole chicken (about 4 lbs) washed inside & out, patted dry & legs tied
4 carrots, chopped into 2" pieces
2 potatoes (or medium sweet potatoes), sliced into 1/2" slices
1 cup peeled pearl onions
1 lemon (or an Orange) quartered into 8 pieces

Preheat oven to 450 degrees.
Rub salt and pepper all over the chicken (inside & out). Mix ginger-garlic paste with coriander-cumin powder and rub it on the chicken. Sprinkle paprika all over.
Place the chicken in a cast iron pot. Place the vegetables around and add 1/2 cup of water. Cover the lid tightly and place it in the oven (if using a roasting pan, make sure to use a smaller size where the contents fit tightly and cover it with double layer of heavy duty aluminum foil). Bake for 30 minutes.
Remove the lid (or foil), use a long handled spoon to baste the chicken with liquid from the pan. Bake uncovered for another 30 minutes, basting once more half way through.
Chicken is done if juices run clear when pierced between the breast & thigh. Thermometer in the thickest part of thigh (avoiding bone) should read 170 degrees.

Let chicken rest for a bit before carving. Serve with vegetables from the side and a hearty bread to soak up the juices from the bottom of the pan.

Spinach & Onion Dip

Serve this dip warm with crostini or pita chips.

Ingredients:
1 medium yellow onion, diced medium
2 garlic cloves chopped fine
1 tsp olive oil
coarse salt & ground pepper
1/2 tsp paprika
1 tsp all purpose flour
2 packages (10 oz each) chopped frozen spinach, thawed & squeezed dry
1 cup whole milk
1/2 cup sour cream
1 bar (8 oz) cream cheese
1/4 cup freshly grated Parmesan

Preheat oven to 350F.
Heat oil in a medium saucepan. Saute garlic till light brown. Add onion, salt & pepper. Cook till translucent - 5-7 minutes. Add flour - stir for 30 seconds. Add milk, spinach, sour cream & cream cheese. Cook, stirring till the cream cheese melts. Add paprika, mix & transfer to a baking dish.Top with Parmesan.
Bake for 15 minutes till the mixture is bubbling. Heat broiler and broil for 3-4 minutes until the top browns.

Applesauce Cake

Another one of Martha Stewart's creation. I love baking this in Fall/Winter. Filled with intense cinnamon & cardamom flavor, it's sweetness comes from light brown sugar & honey (I used the Carolina spiced honey).

Ingredients:
3 cups all-purpose flour (spooned & leveled) + more for dusting
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground cardamom
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light-brown sugar
1/4 cup honey
2 large eggs
2 cups chunky applesauce
nonstick cooking spray
Confectioners' sugar

Preheat oven to 350F. In a large bowl, whisk flour, salt, baking soda, cinnamon & cardamom and set aside.
In another bowl, with an electric mixer, beat brown sugar, butter & honey until light & fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat until combined. Beat in applesauce.
Generously coat a tube pan with spray, dust lightly with flour. Shake out the excess flour. Spoon batter into the pan, smooth top & bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
Cool on a wire rack for 10 minutes. Turn out of pan on a baking sheet & then invert cake onto the rack - right side up. Cool completely. Dust with Confectioners' sugar before serving.

Chocolate Bread Pudding

This recipe is taken from Martha Stewart's Everyday Food. I serve it cold, dusted with sugar; but I bet it will taste equally good when served warm or room temperature.

Ingredients:
1 tbsp butter + more for baking dish
10 slices cinnamon raisin bread
2 cups 1% milk
3 oz semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 tbsp confectioners' sugar (for dusting)

Preheat oven to 350F. Lightly butter a 9-inch square or 11x7 baking dish.
Toast bread in toaster until lightly crisped.
In a medium saucepan, combine milk, chocolate & butter; place over medium heat, stirring occasionally until chocolate has melter.
Tear bread into large pieced (about 4 per slice) and scatter evenly in the the prepared baking dish.
Whisk egg, sugar & vanilla in a bowl. Whisk in the milk mixture until combined. Pour over bread.
Bake until the pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

PS: To chill, let cool completely, then cover with plastic wrap and refrigerate at least an hour or overnight.

Lamb Shawarma

I first came across Lamb Shawarma recipe in Food & Wine magazine. Chef Chris Hanna's recipe had intense, strong flavor with complex spices hitting your palate just right. Since then, I have modified the recipe and made it simpler to use. I have also started cooking it in oven instead of grill. I use a cast iron skillet, so I can transfer it from oven to the cook top to finish the roasting. You can use any roasting pan that you can transfer from oven to cook top.

This recipe cooks enough for 3 people, with some leftovers for late afternoon snack next day.

Ingredients:
2 lb boneless leg of lamb
1/2 cup plain yogurt
Juice of 1/2 a lime
Salt & ground black pepper to taste
2 tsp coriander powder (or ground coriander seeds)
1 tsp ground cardamom
1/2 tsp ground red pepper
1/2 tsp garam masala (this Indian spice is optional - add it for spicier version)

Ingredients for roasted onion and pepper:
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 tsp canola oil
salt and pepper to taste
1/2 tsp coriander powder (or ground coriander seeds)

Mix all the ingredients, except the lamb together to create the marinade.
Cut the lamb into thin slices. Coat it completely with the marinade. Cover it and refrigerate at least overnight, or preferably, for 1-2 days.
Heat the oven to 475F. Keep the cast iron skillet in the oven to heat. When the oven is preheated, pull the skillet out, layer the lamb in it (make sure it's a single layer - you may have to cook it in phases depending on the size of your skillet), top it with marinade, cover it with aluminum foil, and cook for 45 minutes. Remove from oven and cook on the cook top till all the water is absorbed. Cook some more to brown the meat.

After keeping the lamb in the oven, mix onion, green pepper and other ingredients for roasted onion and pepper on a baking tray. Keep it in the oven on a separate shelf while the lamb is cooking. Cook for 30 minutes, turning once.

Serve Lamb Shawarma with roasted onion & green peppers, yogurt-tahini sauce and Syrian pita bread.

Tangy Pasta with low fat White Sauce

I make the Sauce Bonne Femme with the thinner version of Velouté Sauce. Add extra lemon juice to the sauce for a tangier flavor.
You'll get plenty of leftovers for lunch if you make this with the entire box of pasta.

Ingredients:
2 cloves garlic chopped small
2 Shallots, chopped small
8 canned artichoke hearts, quartered (artichokes should be packed in water, not oil)
1/2 pound button mushrooms, halved (or quartered, if large)
1/2 cup sun dried tomatoes, sliced into small strips
1/4 cup white wine
splash of white wine vinegar
juice from a lemon
1 box bow tie pasta
Olive oil
2 cups Sauce Bonne Femme

Keep pasta to boil.

Heat olive oil in a heavy bottom pan on medium heat, add garlic and cook till it becomes fragrant. Add shallots and cook till translucent. Add mushrooms and cook till just slightly cooked. Reduce the heat, add artichokes & tomatoes, top with wine & vinegar and cook till all the liquid is absorbed. Add Sauce Bonne Femme and warm it through.

Drain the pasta, mix it with the sauce, add salt & crushed white pepper to taste & serve with warm, freah bread.

Sauce Bonne Femme

French Velouté Sauce, flavored with crème fraîche and lemon juice

Ingredients:
2 cups Velouté Sauce
1 Tablespoon freshly squeezed lemon juice
1/4 cup crème fraîche

Stir the crème fraîche and lemon juice into the slightly cooled velouté.

Velouté sauce

Velouté (vuh loo teh) is one of the white mother sauces of French cooking. Many other sauces (called petites sauces in French) can be made from it. I use the thinner version of this sauce on pasta (instead of the cream based pasta sauces).


4 Tablespoons unsalted butter (Use 2 tbsp for thinner version)
4 Tablespoons unbleached all-purpose flour (Use 2 tbsp for thinner version)
2 cups chicken stock
salt and freshly ground pepper

Put a heavy bottomed saucepan over medium heat and add the butter. When the foam subsides take the pan off the heat. Using a whisk, rapidly stir in the flour. Return the pot and stirring every couple of minutes, cook until the flour is a straw color (blonde roux).
Whisk the stock slowly into the roux. Reduce the heat to low and simmer for 20-25 minutes till done. Season to taste.

The sauce should have a smooth and velvety texture. Some recipes ask you to strain the sauce, but I think the sauce is smooth enough without straining.