Tuesday, March 30, 2010

recipes in progress

Currently working on two new recipes - Buffalo Chicken Quesadillas and Individual Skillet Meatloaves. Both are a work in progress but hope to have them ready for posting soon! And, for those waiting, the fruit pizza recipe should be posted within the next couple of days.

Monday, March 22, 2010

Orange Swirl Angel Food Cake

1 1/2 cups egg whites - divided in half
1 1/2 tsps. cream of tartar - divided in half
1 cup white sugar - divided in half
1 cup cake flour - divided in half
1 1/2 cups powdered sugar - divided in half
1/4 tsp. salt - divided in half
1/2 tsp. vanilla extract
2 tsp. orange extract
red and yellow food coloring

Combine 1/2 of egg whites with 1/2 of cream of tartar and beat on medium speed until foamy. Turn mixer to high and slowly add half of white sugar 2 tbsp. at a time, continuing to beat until stiff peaks form. Add 1/2 salt and vanilla extract with last addition of sugar. DO NOT UNDERBEAT!! While egg whites are beating, combine one half of flour with one half of powdered sugar. Use wire whisk to thoroughly combine. When egg whites are ready, add flour mixture, 1/4 cup at a time, slowly folding in each addition. Do NOT use a mixer for this step! Carefully incorporate the flour/sugar mixture.

Repeat above process with the other half of the ingredients. Instead of adding vanilla extract, add orange extract and enough red and yellow food coloring to produce a creamy orange color.

Alternate adding white and orange cake batter to clean angel food cake pan. Gently swirl together with long thin spatula, removing any large air pockets and creating a swirled effect.

Bake at 375 degrees for 30-35 minutes, until top is browned and cracked, and cake looks dry. Immediately remove from oven and hang upside down on a bottle, inserting the bottle into the center of the tube. This is an important step in keeping the angel food cake light and fluffy. Cool completely. Remove pan from bottle, run long thin spatula around outside of cake to separate it from the pan and carefully remove cake.

NOTE: This can also be done as a strawberry swirl, or any other flavor you might want to use instead of orange.

Country Pork Ribs with Leeks and Mushrooms

2/3 cup flour
1 tbsp. dried thyme
1 tbsp. dried basil
3 tbsp. dried parsely
salt and pepper
4-6 large country style individual pork ribs
olive oil
1/2 cup sherry
1/2 cup beef broth
2 large leeks
4 oz. white button mushrooms

Combine flour, thyme, basil, parsley, salt, and pepper. Dredge ribs in flour mixture. Heat olive oil in large pan and brown floured ribs on all sides; remove and set aside.

Cut off dark green leaves and roots of leeks. Cut in half lengthwise, then chop into 1" pieces. Separate layers and rinse thoroughly in cold water. Drain and pat dry. Slice button mushrooms. In same pan in which the ribs were browned, add a bit more olive oil, chopped leeks and mushrooms. Sprinkle 2 tbsps. of leftover flour mixture over leeks and mushrooms and saute until leeks are soft and mushrooms start to brown. Add sherry and beef broth and scrap any brown bits from the bottom of the pan. Place browned pork ribs back in pan, reduce heat to low, cover, and simmer for 30 minutes, until pork is cooked through and sauce has thickened.

NOTE: I serve this with gnocchi. Place the ribs on a serving platter. Put cooked gnocchi in a serving bowl and pour leek and mushroom sauce over. Serves 4-6

Sunday, March 21, 2010

Tuna and Tomato Salad

1 large tomato, diced
1 can all white tuna, drained
3 tbsp. finely chopped celery
2 tbsp. minced onion
3 tbsp. finely chopped zucchini
1 tbsp. finely chopped cilantro
2 tsp. olive oil
2 tsp. mayonnaise
salt, pepper, italian seasonings to taste

Combine tuna, celery, onion, zucchini, cilantro, olive oil, mayo, and seasonings. Serve over diced tomato. Serves 2
 
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