Man's Kitchen

Crispy Roast Duck

noreply@blogger.com (manÜ) — Thu, 12 Mar 2009 07:04:00 +0000

Mouth-watering. Period.

INGREDIENTS
I whole Pekin duck (thaws for 24 hours in fridge) about 4 pound
1 gallon cold water
2 oranges (cut halves)
2 drop of red food coloring *optional*
1 tbsp
5 spices powder
2 tbsp sea salt maltose for brushing

PROCEDURE
Remove plastic bag cover thawed duck,then remove and discard excess fat from body cavity and neck. Prick skin all over very thoroughly with a fork on both sides (25 to 30 pricks for each duck or as many times as you can to make the skin crispy).

Prepare a large pot or bin with cold water ,cut oranges and few drop of red coloring.Then let the clean duck dip into the cold water mixture for 2-3 hours.

Preheat oven at 350 F.Remove duck from cold water and pat it dry with paper towel.Rub salt and 5 spices powder all over the duck.Line up an aluminum foil over a roasting pan (to prevent deep scrubbing).

Place duck onto the roasting pan ,breast facing downward,in the middle rack of oven .Use bake setting to roast for 40-50 minutes,then turn the breast facing upward,roast for another 45 minutes to 1 hour or until golden brown .

Remove duck from oven brush with maltose all over the skin, let it sit for 10-15 minutes before carving.Serve warm as main course.

Thanks to www.beachloverkitchen.com.

Maui Banana Cake with Lime Coconut Glaze

noreply@blogger.com (manÜ) — Thu, 12 Mar 2009 03:45:00 +0000

INGREDIENTS
2 cups of whole wheat pastry flour
¾ teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt 1 cup of sugar
½ cup of low fat vanilla yogurt
2 large eggs
1 ½ cups of smooshed ripe bananas
3 tablespoons of dark rum (or coconut rum)
Or 1 teaspoon of rum extract
1 teaspoon of a good vanilla
1 teaspoon of coconut extract (optional)
½ cup of unsweetened coconut flakes

Lime Glaze
½ cup of powdered sugar
1 ½ tablespoons of lime juice
2 tablespoons of chopped macadamia nuts
2 or 3 tablespoons of coconut

PROCEDURE
Turn on the tropical sun (the oven) to 350 degrees. Whisk the flour, soda, baking powder, and salt in a bowl till all mixed up. Combine the yogurt with the sugar and beat with a mixer till well blended. Add the eggs beating as you go. Stir in the bananas, yogurt, rum, vanilla, coconut extract, next. When everything is well blended add the flour mix and combine till just moistened then barely mix in the coconut. Pour batter into either a bread loaf pan or a cake pan, depending on the look you want. Bake the loaf for about one hour or the cake for about 35 minutes, while the palm trees sway. When the house fills with the heavenly scent of banana bread, check with a toothpick to see if it is done. Cool 10 minutes on a cooling rack and place on a deserving platter. Whip up the lime juice with the powdered sugar and drizzle over the warm cake then sprinkle with mac nuts and coconut. Take a bite and do the hula! Ono! (Delicious in Hawaiian)

Thanks to http://danazia.wordpress.com.

Oatmeal Pancakes

noreply@blogger.com (manÜ) — Tue, 10 Mar 2009 05:39:00 +0000

INGREDIENTS
2 cups Old Fashioned Quaker Oats, or other quick-cooking oatmeal
2 cups buttermilk
2 large eggs
1 tablespoon honey
2 tablespoons vegetable oil
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

PROCEDURE
Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.

Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

Thanks to http://houndstoothgourmet.com.

Going Easy When Dining Out

noreply@blogger.com (manÜ) — Tue, 10 Mar 2009 04:54:00 +0000

Keep your weight on check. Here are practical things to remember if you wanna avoid over-eating when you dine-out.

Avoid all-you-can-eat buffets.
Order entree-sized meals for yourself or share a main.
Remember: you don't need to clear your plate.
Avoid garlic breads and herb breads.
Order dressings or sauces on the side.
Choose tomato-based sauces on pasta.
Choose sorbets or fruit salads for dessert.
Fill up on water

Green Flash Cocktail

noreply@blogger.com (manÜ) — Mon, 09 Mar 2009 08:37:00 +0000

Green Flash is a “natural tropical phenomenon occurring at sunset. Very rarely, on utterly cloudless occasions, and just after the sun has disappeared underneath the sea, a brilliant band of green light as wide as the sun itself will flash across the horizon.”

Summer's here again and this is a perfect treat!

INGREDIENTS
1 oz vodka
1/2 oz Peach Schnapps
1/2 oz Blue Curacao
3 oz orange juice
3 0z sprite ice

PROCEDURE
1. Mix ingredients together, serve over ice.
2. Garnish with an orange slice and maraschino cherry
3. Lean back, savor the tropical evening and enjoy

Thanks to http://whiteonricecouple.com.

Homemade Oreo Ice Cream

noreply@blogger.com (manÜ) — Mon, 09 Mar 2009 06:04:00 +0000

INGREDIENTS
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
15 Double Stuffed Oreo Cookies, roughly chopped

PROCEDURE
Heat the milk and cream in a sauce pan, over medium heat, until bubbles form around the edges. Beat the egg yolks and sugar, on medium high speed, until combined and forms yellow ribbons. Reduce the mixer to low speed. Slowly add the hot milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.

Pour the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 5 – 8 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla and chill in the refrigerator until completely cooled.

Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. In the last 15 minutes of the churning process, add the chopped Oreos. Spoon into a lidded container and freeze until completely hardened. The freezing should take about 2 hours. Makes about 1 quart.

Thanks to http://penniesonaplatter.wordpress.com.

Thai Cucumber Salad

noreply@blogger.com (manÜ) — Mon, 09 Mar 2009 04:57:00 +0000

INGREDIENTS
Dressing
1/2 Cup Vinegar
1/2 Cup Sugar
1 tsp Sea Salt
1 Cucumber, halved and thinly sliced
4 Shallots, thinly sliced
5 Thai Bird's Eye Chilies, chopped

PROCEDURE
Mix the dressing ingredients and bring it to a boil. Set aside to room temperature.

Place sliced cucumber, shallots and chilies in a mixing bowl. Mix the dressing over the cucumber mixture. Marinate briefly and serve with deep fried fish cakes, prawns or even fried chicken.

Thanks to http://www.seasaltwithfood.com.

Hamantashen

noreply@blogger.com (manÜ) — Mon, 09 Mar 2009 03:50:00 +0000

These cookies are basically circles short pastry filled with all sorts of fillings (usually poppy seed filling, chocolate, or dates), which are folded to triangle shape and baked until crisp.

One of the most complicated things about these cookies is getting the cookies to remain at their original shape while baking. If you chill the filled and shaped cookies before you bake them, they generally tend to lose their shape, the solution is to chill the shaped and filled cookies before baking (preferably overnight).

INGREDIENTS
2 1/2 cup flour
1/2 teaspoon baking powder
1/2 cup sugar
pinch of salt
200 gr. cold butter, cut into small cubes
zest from one orange (or lemon)
2 egg yolks
2-4 tablespoons fresh orange juice (or milk)

fillings: Nutella, poppy seed, nuts, jam

PROCEDURE
In a food processor combine the flour, baking powder and sugar. Add butter and orange zest, and pulse until the the butter incorporates with the flour, add the yolks and pulse until the mixture looks crumbly. Add 2 tablespoon of the juice, and combine until combined (if needed, add the rest of the juice) .

Form dough into a disc, wrap in plastic and refrigerate for at least two hours.

Preheat oven to 160-170 degrees C.

To form the hamantashen, roll out the dough on a well-floured surface until it is about 3-4 mm thick. Using a round cookie cutter (about 6 cm diameter), cut the dough into circles, brush the edges of the circles with a little bit of water. Spoon a teaspoon of the filling in the center. Fold the dough in from three sides and firmly crimp the corners and give them a little twist to ensure they stay closed. Leave the filling mostly open in the center. Put on a baking tray lined with parchment paper and bake until golden brown, about 15 minutes.

Cool on rack, powder with powdered sugar.

Thanks to http://bakingforthecure.wordpress.com.

Cantonese Chicken, Shiitake Mushroom, Leek and Water Chestnut Stew

noreply@blogger.com (manÜ) — Mon, 09 Mar 2009 03:08:00 +0000

INGREDIENTS
25g (1 oz) dried shiitake mushrooms
30ml (2 tbsp) olive oil
2 chicken legs
225g (8 oz) can water chestnuts, drained and sliced in half
1 small onion, finely chopped
1 leek, weighing about 200g (7oz), chopped
3 garlic cloves, crushed
2.5cm (1 inch) piece ginger, cut into thin strips
45ml (3 tbsp) Chinese rice wine or dry sherry
60ml (4 tbsp) dark soy sauce
10ml (2 tsp) caster sugar
45ml (3 tbsp) oyster sauce
1 chicken/vegetable stock cube (which makes 450ml stock if mixed with hot water)
1 star anise
250g (8 oz) fresh shiitake mushrooms, sliced
10ml (2 tsp) cornflour
8 spring onion, finely sliced

PROCEDURE

Soak the dried shiitake mushrooms in 300ml (½ pint) water for 20 minutes. Drain and thinly slice the mushrooms.
Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
Meanwhile, heat the oil in a flameproof casserole and fry chicken all over until golden.
Transfer the pieces to a plate put it to the side.
Add the onion, leek, garlic and ginger to the casserole and fry until the onion and leek have softened. Add the dried mushrooms and all its liquid to the casserole as well as water chestnuts, soy sauce, wine, sugar, oyster sauce and star anise. Next, add the stock cube to the mix and stir, making sure it dissolves complete. Let the sauce bubble for a minute or two then add the chicken to it. Make sure the chicken it more or less covered.
Place the casserole in the oven and bake for 30 minutes.
After 30 minutes, add the fresh mushrooms to the pot and stir well. Place the casserole back in the oven, this time at 160°C/fan 140°C/325°F/gas mark 3 for another 30 minutes.
Remove the chicken pieces from the casserole and keep warm. Mix cornflour with a little cold water to form a paste, stir into the boiling liquid and simmer for 2 minutes. Serve immediately and don’t forget to sprinkle spring onions on top!

Serving Suggestion
Serve on top of egg or rice noodles.
Note
If you can’t find dried shiitake mushrooms, use another dried variety instead. The only sort I could find at my local shop was wild ones.
Simply pull off the chicken skin because it ends up a bit flabby. It’s mainly used for flavouring the sauce.

Thanks to http://www.greedygourmet.com.

Stick-free Cooking

noreply@blogger.com (manÜ) — Sun, 08 Mar 2009 16:05:00 +0000

Sticking Cake Layers -- Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with waxed paper

Spray your tupperware with non-stick cooking spray before pouring in tomato-based sauces~no more stains!

To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray!

Transfer your jelly to a small plastic squeeze bottle~no more messy, sticky jars or knives! This also works well for homemade salad dressing!

Run your hands under cold water before pressing Rice Krispies treats in the pan~the marshmallow won't stick to your fingers!

If you don't have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots...this helps preserve the life of your pans!

Dropping Cookie Dough -- To get cookie dough to drop without sticking dip the spoon in milk first.

Asparagus Soup

noreply@blogger.com (manÜ) — Fri, 27 Feb 2009 01:36:00 +0000

INGREDIENTS
1 lb. asparagus spears, bottoms trimmed
2 tbsps vegetable oil
5 cloves garlic, diced
1 cup yellow onion, diced
salt
1 tbsp butter
2 tbsps flour
1 quart chicken broth
1-2 tsps lemon juice pepper

PROCEDURE
Cut the asparagus spears into 2-inch pieces. Heat the vegetable oil in a large pan or pot. When the oil is hot, add the garlic and onions. Sauté until fragrant. Add the asparagus to the pot, season with salt, and stir-fry until the spears turn a deep green. Do not overcook! Remove from heat and empty the vegetables into a food processor or blender or food mill. Purée the asparagus (I added about a cup of the chicken broth). In the same pot, melt the butter. Add the flour and stir until it foams. Pour the chicken broth into the pan a little at a time and stir to incorporate (so you avoid chunks of flour-butter floating around in the broth). Pour in the remaining chicken broth and bring to a boil. Remove from heat and stir in the purée. Add lemon juice and pepper to taste. Serve hot.

Thanks to http://userealbutter.com.

Cut-Fat Cooking Practices

noreply@blogger.com (manÜ) — Wed, 18 Feb 2009 06:20:00 +0000

Let's take a break from those oh so awesome recipes and let's have some practical cooking tips to reduce your fat deposits. You'll never go wrong with these.

Grill, steam, bake or microwave your food instead of frying
Follow the "1/2 veggies, 1/4 protein, 1/4 carbs on your plate" rule.
Eat whole fruits rather than drink fruit juices.
Use herbs and spices to flavor meals instead of fatty sauces.
Replace full-fat ingredients with low-fat ones whenever possible.
Cook in liquids instead of oil.
Switch to artificial sweeteners instead of oil.

Source: Reader's Digest

Shrimp Fra Diavolo

noreply@blogger.com (manÜ) — Wed, 18 Feb 2009 06:13:00 +0000

INGREDIENTS
1 pound large shrimp, peeled and deveined
1 teaspoon dried crushed red pepper flakes
corse sea salt
freshly ground black pepper
4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1 28-ounce can crushed tomatoes
1 cup dry white wine
1 teaspoon Italian seasoning
1 16-ounce package linguine
1/4 cup chopped fresh parsley

PROCEDURE
Heat 3 tablespoons oil in a large heavy-bottomed pan over medium-high heat. Add shrimp, red pepper flakes, and salt and pepper, to taste. Cook, tossing, until opaque and cooked through, about 3 minutes. Remove shrimp from pan.

To the hot pan add 1 tablespoon oil, onion, and garlic; sauté until translucent, about 5 minutes. Add tomatoes, wine, and seasoning. Simmer until the sauce thickens, about 15 minutes.

While sauce simmers, cook linguine according to package directions. Return shrimp to pan and add pasta directly to pan. Toss to coat pasta and warm shrimp throughout. Add parsley. Finish with salt and pepper to taste.

Yield: 6 servings.

Thanks to http://www.gastronomersguide.com/.

Pork Chops with Balsamic-Maple Glaze

noreply@blogger.com (manÜ) — Mon, 16 Feb 2009 04:14:00 +0000

INGREDIENTS
2 pork chops
2 tsp. herbs de Provence salt and pepper
2 tsp. olive oil
1/4 cup balsamic vinegar
1 Tbsp. pure maple syrup

PROCEDURE
Pat the pork chops dry and then rub each chop with 1 tsp. of herbs de Provence. Sprinkle both sides with salt and pepper. Heat a heavy-bottomed skillet over medium heat and add the oil. Once hot, add the pork chops and cook until a little underdone (about 2-3 minutes per side, will vary depending on thickness, etc.). Remove pork chops from the pan.

Increase the heat to medium-high and add the balsamic vinegar. Deglaze the pan, scraping up all the browned bits, and reduce the vinegar by about half. Stir in the maple syrup. Add the pork chops back into the skillet and continue cooking until done, about a minute per side. Most of the glaze should be soaked up by the chops. Drizzle the chops with any additional glaze.

Thanks to http://ellysaysopa.com/.

Vinegar's Fruity Merits

noreply@blogger.com (manÜ) — Mon, 16 Feb 2009 03:47:00 +0000

When grapes become red-wine vinegar, you get more than a salad-dressing staple: The disease-fighting phytochemicals in the fruit may become even more potent during the fermenting process, according to a study from Memorial University of Newfoundland. Other fruits are finding their way into vinegar, too; apricot, blacurrant and cherry are among the newest varieties.

How to cook with them:
Top chefs use fruit vinegars as flavor boosters for anything that needs a sharp, clean lift -- from a splash of balsamic on roasted butternut squash to a raspberry-vinegar glaze over poached pears with vanilla ice cream. Plus, they shine on salads with fruits, nuts or blue cheese. And you can use them instead of wine to deglaze a pan.

How to make your own:
You could pay $10 to $55 a bottle of gourmet fruit vinegar in store -- or try the following simple recipe, instead: Heat store-bought wine vinegar to below the boiling point, toss in a handful of berries, refrigerate the mix for a few weeks, then strain out the fruit and enjoy!

by Janis Graham

Food-Saving and Recycling

noreply@blogger.com (manÜ) — Mon, 16 Feb 2009 03:30:00 +0000

Regarding tomato paste, it seems a whole can of tomato paste is many times too much for some recipes. Suggestion: take a piece of waxed paper, putting it on a cookie sheet and putting teaspoonfuls of the leftover paste on the paper -- another sheet on top and freeze this. When frozen just peel them off and put them in a baggie and when you need a tsp. or tbs. of paste you have it without opening a whole can and there is no waste. OR-- put small amounts in an ice tray and then just pop them out when I need them.

Mash and freeze ripe bananas, in one-cup portions, for use in later baking~no wasted bananas (or you can freeze them whole, peeled, in plastic baggies).

Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

Storing Cake -- If you store half and apple in the container which you are storing a cake, the cake will retain its freshness.

Leftover Pie Dough -- Extra pie dough? Cover it with some parmesan and gruyere cheese and you'll bake a delicious appetizer--at the very same meal with your pie as dessert.

If you freeze wild rice it will last 3-4 months compared to a week in the refrigerator. A good trick when you go away on vacation is to place a baggie with a few ice cubes in the freezer. If a power failure occurs while you are gone and the food thaws and then refreezes you will know about it when you get home.

Wrap celery in aluminum foil when putting in the refrigerator it will keep for weeks!

Save celery leaves. Spread them out on paper towels or a paper plate and let them dry. Crumble them into soups, salads and stuffing's. They will add an extra zippy flavor for free.

Broccoli Stalks -- Don't discard the tough ends of broccoli stalks. Use them for making soups.

Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer.

Don't throw those single serving gelatin plastic cups away, make your own single servings. Place the cups in a muffin holder, fill the cups and place in the refrigerator. It only takes a few minutes and no mess.

Potato chip bag open again and they're all stale and yucky?? Pop them in the microwave for 30 to 60 seconds, let stand for two minutes and they'll be crispy again.

Save your store-bought-bread bags and ties~they make perfect storage bags for homemade bread!

To keep potatoes from budding, place an apple in the bag with the potatoes!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love 'em!

Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.

To keep milk past it's expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.

Brown sugar will not harden if stored in the freezer.

Keep the linings from cereal boxes~they make great substitutes for waxed paper!

Moldy Fruit -- What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.

7 Layer Finger Jello

noreply@blogger.com (manÜ) — Thu, 12 Feb 2009 05:26:00 +0000

INGREDIENTS
4 pkg. 3 oz Jello (lemon, orange, lime, strawberry)
4 pkg. Knox unflavored gelatin
1 can sweetened condensed milk

PROCEDURE
Mix 1 pkg flavored jello with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes (and make sure your refrig is level!)

Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrig for 15 minutes.

Repeat for next three flavors. Let jello set. Cut and serve!

Thanks to http://foodlibrarian.blogspot.com.

Shrimp and Pineapple Teriyaki

noreply@blogger.com (manÜ) — Thu, 12 Feb 2009 05:20:00 +0000

INGREDIENTS
1 pound shrimp (pealed and deviened)
1/4 cup teriyaki sauce
1/4 cup pineapple juice
1 tablespoon oil
1/4 cup pureed pineapple
1 pineapple (cut into bit sized pieces)
1 teaspoon sesame oil
1 green onion (chopped)

PROCEDURE
Marinate the shrimp in the teriyaki sauce and pineapple juice for 10-20 minutes in the fridge.

Heat the oil in a pan.

Add the shrimp and saute until cooked, about 2 minutes per side and set aside.

Reduce the marinade by half in the pan.

Add the pineapple and heat.

Remove from heat and mix in the shrimp and sesame oil.

Garnish with the green onion.

Thanks to http://closetcooking.blogspot.com/.

Steamed Tofu with Ground Pork

noreply@blogger.com (manÜ) — Thu, 12 Feb 2009 05:09:00 +0000

INGREDIENTS
Marinade:
1/4 lb ground pork
Salt and sugar to taste
1/8 tsp corn starch

1 cube silken tofu
1 shiitake mushroom (cut into little cubes)
1 stalk scallions (diagonal cuts)
1 red chili pepper (diagonal cuts)
1 tsp oyster sauce - 2 tsp soy sauce
1/2 cup broth
A few drops of sesame oil
Pepper to taste

PROCEDURE
Combine pork, salt, sugar and corn starch in a small bowl and marinate for 10 minutes.

Using a steamer, steam tofu for 5 minutes, or until warm, and set aside.

Heat up pan with some oil and stir fry ground pork and shiitake mushroom until fragrant. Add in broth, oyster sauce, soy sauce and bring it to boil.

Add in scallions, red chili pepper, sesame oil, and pepper.

Quickly stir for 30 seconds and pour the topping onto steamed tofu.

Serve over hot rice.

Thanks to http://www.sugarlens.com/.

Homemade Ketchup

noreply@blogger.com (manÜ) — Thu, 12 Feb 2009 04:45:00 +0000

INGREDIENTS
4 whole cloves
1/4 teaspoon whole allspice
1/4 teaspoon celery seed
1/4 teaspoon chile flakes
1 cinnamon stick (3-inches long)
One 28-ounce can whole, peeled tomatoes with their juice
1 large onion, chopped
1 garlic clove, peeled and smashed
1/2 jalapeno, seeded and chopped (optional)
1 1/2 teaspoons kosher salt
1/2 cup white vinegar
1/4 cup brown sugar

Special Equipment: Cheesecloth

PROCEDURE
Using kitchen twine, tie the cloves, allspice, celery seed, chile flakes, and cinnamon stick together in a medium square of doubled-up cheesecloth. (You just made a bouquet garni!)

In a large, heavy pot, add the tomatoes, onion, garlic, optional jalapeno, salt, vinegar, and brown sugar. Cook over medium heat, stirring occasionally, until the onions and peppers are very soft, about 1 hour.

Remove and discard the secret spice bundle. Let the mixture cool slightly, then puree in batches in a blender or food processor. (Be careful pureeing hot liquids! Don’t fill the blender too full.)

At this point, if the mixture is too pulpy for your taste, pass the liquid through a sieve, pushing as much of the solids through with a rubber spatula as you can. If you prefer your ketchup a little more rustic and a little less smooth, you can skip this step.

Return to your pot and cook over medium heat, stirring to keep from scorching, until the mixture has thickened and darkened slightly in color, about 30 minutes. (If the mixture starts to scorch, turn down the heat a bit.)

Transfer to a container (a glass jar is preferable) and let cool. Cover and refrigerate for at least a few hours to allow the flavors to meld. Your delicious homemade ketchup will keep in the fridge for up to three weeks.

Thanks to http://www.brooklynfarmhouse.com/

Pistachio-Crusted Salmon

noreply@blogger.com (manÜ) — Wed, 11 Feb 2009 03:04:00 +0000

INGREDIENTS
4 thick (4-ounce) salmon filets
1 cup pistachios
2 tablespoons whole cumin seeds
3 tablespoons Dijon mustard

PROCEDURE
Preheat the oven to 350F and put the oven rack on the upper-middle position. Grind the cumin seeds and pistachios in a mortar and pestle or spice grinder until the pistachios are coarsely ground into mixed small and medium-size pieces.

Arrange the salmon filets in a lightly oiled baking dish, skin side down. Season the flesh side of the salmon filets with a light sprinkling of salt and pepper. Spread the Dijon evenly over the filets, then press the pistachio and cumin seed mixture firmly onto the mustard to coat each filet evenly. Drizzle each filet with olive oil and another light sprinkling of salt and pepper.

Bake the filets until they're barely translucent in the center, 20 to 30 minutes.

Thanks to http://www.cookthink.com.

Broccoli, Hazelnut & Cranberry Salad

noreply@blogger.com (manÜ) — Wed, 11 Feb 2009 02:44:00 +0000

INGREDIENTS
4-5 broccoli pieces, chopped
4-5 small cauliflower pieces, chopped
4-5 baby carrots, sliced
1/3 cup dried cranberries
2 tablespoons roughly chopped hazelnuts
1 tablespoon chopped onion
¼ cup shredded cheese of your choice
1 Tablespoon real bacon bits
1/3 cup light sour cream 1 tablespoon light mayonnaise
1/3 packet ranch dip mix
Sprinkle of red pepper
Sprinkle of kosher salt

PROCEDURE
Mix everything together.
Keep some of the hazelnuts whole to give more crunch.

Recipe from http://kitchenbouquet.blogspot.com

Brownie Roll-out Cookies

noreply@blogger.com (manÜ) — Wed, 11 Feb 2009 02:37:00 +0000

INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
1 rounded tsp instant espresso powder
Icing
2 cups confectioners sugar
2 tablespoons butter, softened
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbs whole milk food coloring of your choice

PROCEDURE
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Cream butter and sugar together for 1 minute. Gradually mix in eggs, vanilla, espresso powder and cocoa in mixer. Slowly add flour mixture, and mix until smooth.

Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked).

Bake on a parchment-lined baking sheet for 8 to 11 minutes (I baked mine 8 minutes) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

For the icing:
Mix all ingredients together until desired consistency.
Add a couple drops of food coloring - until you get the desired color of frosting.

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting

noreply@blogger.com (manÜ) — Mon, 09 Feb 2009 03:56:00 +0000

INGREDIENTS
Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts

PROCEDURE
For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

Chinese Five-Spice Chicken Satay

noreply@blogger.com (manÜ) — Mon, 09 Feb 2009 03:00:00 +0000

INGREDIENTS
For the Marinade:
juice and zest from 1 lime
1/2 tbsp Chinese five spice
2 tbsp soy sauce
2 garlic cloves, minced
1 tsp fresh ginger, peeled and minced
1 tsp brown sugar

1 1/2 1bs chicken tenders kosher
salt and freshly cracked black pepper
bamboo skewers, soaked in water for at least 1 hour

PROCEDURE
Combine all ingredients for the marinade in a bowl. Whisk to combine thoroughly. Pour marinade into a large sealable plastic bag. Place chicken into bag with marinade. Seal bag, removing as much air as possible. Shake up contents of bag to ensure all surfaces of chicken are exposed to the marinade. Allow chicken to marinate for 2-4 hours, refrigerated.

Place 1 chicken tender on to 1 soaked skewer, skewering the tender down the middle length-wise. Repeat this process with all chicken tenders. Season all sides of skewers with kosher salt and freshly cracked black pepper.

Grill chicken over med-high heat for about 3 minutes per side, or until just cooked through. Serve hot and enjoy!