31 Oct 2010
30 Oct 2010
Recipes for Health - Series - The New York Times
You can view her recipe by clicking the above link.
The latest cookbook:
The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
29 Oct 2010
Chocolate Mousse Cake | David Lebovitz
Chocolate Mousse Cake | David LebovitzChocolate Mousse Cake
For similar results, use chocolate that is approximately 52% cacao solids and whip the egg whites pretty firm before folding them in. A clean cloth or thin tea towel is what she uses to line the cake plate and I was told that it was best eaten two days after it’s made, so plan ahead.
Lastly, don’t worry if your cake isn’t sliceable; if not, simply serve portions with a large spoon. It tastes just as good.
250 g (9 ounces) dark chocolate, coarsely chopped
45 ml (3 tablespoons) water
190 grams (7 ounces) unsalted butter, cut into pieces
3 tablespoons sugar, preferably light brown
4 large eggs, separated
1. In a medium saucepan, warm the chocolate, water, and butter over low heat, stirring, until melted and smooth.
2. Remove from heat and stir in the sugar then the egg yolks.
3. Fill a basin or the sink with a few inches of very cold water and beat the chocolate for a few minutes until the consistency of brownie batter.
(The original recipe said “blanchiment” which I thought meant “whiten” but when she did it, it didn’t whiten, or even really lighten at all. But I’d still do it.)
4. In a separate bowl, beat the egg whites until stiff. Fold the whites into the chocolate mixture until smooth.
5. Moisten well a muslin cloth or a clean (lint free) tea towel, and line a 9-inch (23 cm) round glass or earthenware baking dish such as a pie plate, with it, letting the sides overhang the edges over the dish.
(Note: Although she normally uses and recommends a round dish, we used a square baking dish which worked fine.)
6. Scrape the batter into the dish and smooth the top. Lift the sides of the damp cloth and fold it over the batter, enveloping it.
7. Let chill for 2 days before serving.
To serve, open up the towel and invert onto a serving plate. You could serve it with whipped cream or vanilla ice cream, but it’s actually best just by itself.
27 Oct 2010
小鸡打伞 « Blog Archive « 留学生菜谱
26 Oct 2010
Elana Amsterdam's Cook Book
Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour
19 Oct 2010
Slow-Cooked Turkey with Mustard Sauce Recipe
Ingredients
* 4 turkey thighs, skin on, bone-in
* Salt
* 4 Tbsp vegetable oil
* 1 large yellow or white onion, roughly chopped
* 1-2 large parsnips, peeled, cut into 1-inch pieces
* 2-3 large carrots, peeled, cut into 1-inch pieces
* 3 cups chicken or turkey stock
* 2 Tbsp brown sugar
* 1/3 cup yellow mustard
* 1 heaping Tbsp dry mustard powder
* 2 teaspoons chipotleor chili powder
* 4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces
* 1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley
* 1/4 cup whole grain mustard
Method
1 Salt the turkey thighs well and set out at room temperature for 30 minutes.
2 Heat the vegetable oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel
and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning. Don’t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker
or Dutch oven
3 Sauté the onions in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.
4 While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well.
5 Add the carrots and parsnips to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high.
6 Cook in a slow cooker for 4 hours on high, or in a Dutch oven for 1 hour on simmer.
7 Add the potatoes and a little more sauce, if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.
8 Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot. Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.
Serves 6-8
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