blucoat's Recipes - p2 - Food.com

Alsatian Pear Kugel With Prune Compote (Joan Nathan)

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This sweet & savoury bread pudding has sautéed onions, pears, prunes, and a compote on top and it's absolutely delicious and very easy to make. The recipe is from Joan Nathan's fabulous new cookbook, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France”. Note: You can make this kugel using only prunes or plums in place of the pears, and use them in the sauce as well.

Recipe #444664

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Rich Yeasted Coffeecake With Sweet Cheese Filling

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This is a tender, buttery briochelike coffee cake with a melt-in-your-mouth texture. The recipe is from the Baking Illustrated Cookbook (from the people at America's Test Kitchen/Cook's Illustrated). It makes a great holiday or weekend breakfast or brunch dish. The cake is fabulous with the icing and struesel but you can omit these if you are looking for a cake that is not so sweet. The recipe is easy, but you do have to start this ahead of time to allow the dough time to rise. This makes 2 medium cakes. If you only want one, halve the recipe. Cooking time does not include rising time. I recommend that you prep the cakes the day before, refrigerate overnight, and just bake them in the morning.

Recipe #444332

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Tomato Salad With Red Onion & Herbs (Gourmet)

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This delicious and easy salad is from Gourmet Magazine (Aug. 1993) and was also printed in their new cookbook. It is great with some fresh, shave Parmesan on top. You can also add cucumbers. If you don't have any shallots, just omit them. This is a great dish to make ahead as the salad is even better the next day when the flavours have had a chance to meld and develop.

Recipe #444178

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Chocolate Babka (Cooking Light)

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This is a fabulous (Jewish-style) babka recipe with a sweet, slight chewy surrounding loads of chocolate. This tastes very rich and decadent; you won't miss the many eggs and loads of oil/butter in most babka recipes. It is delicious warm or room temperature. You can also make 2 mini loaves, bake for 20-25 minutes at 350 F. You can also add some chopped walnuts to the filling. You can also make a cinnamon version by substituting about 2 tbsp. cinnamon for the cocoa, and cinnamon chips for the chocolate. Dough requires at least 2 hours and 15 minutes rising time. Recipe is from Cooking Light Magazine (Dec 2009).

Recipe #444114

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Crustless Quiche Clafouti With Tomatoes & Basil

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This is a beautiful, easy and light recipe is from, Joan Nathan's newest cookbook, "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France". She suggests varying the dish by adding Parmesan and goat cheese; in winter try sautéed mushrooms or one package of frozen spinach and a handful of chives. It makes a lovely vegetarian main dish or, in small wedges, a pretty party appetizer.

Recipe #444022

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Asian-Spiced Salmon Kedgeree (Nigella Lawson)

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1 Reviews | By blucoat

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This is one of those rare dishes that manages to be comforting and light at the same time. It's very easy to prepare and it makes great leftovers. Sometimes I omit the eggs.

Recipe #444018

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Mushroom Bourguignon

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3 Reviews | By blucoat

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This is satisfying, delicious comfort food that will please meat eaters and vegetarians alike. This recipe is another winner from Smitten Kitchen!

Recipe #444015

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Spritz Cookies With Variations (America's Test Kitchen)

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1 Reviews | By blucoat

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A perfect spritz cookie recipe (with lemon and almond variations) from the folks at Cook's Illustrated/America's Test Kitchen. This recipe includes detailed instructions for piping which you can ignore if you're experienced. If using a pastry bag, use a star tip to create the various shapes. For stars, a 1/2- to 5⁄8-inch tip works best, but for rosettes and S shapes, use a 3/8-inch tip (measure the diameter of the tip at the smallest point). To create stars, hold the bag at a 90-degree angle to the baking sheet and pipe the dough straight down; stars should be about 1 inch in diameter. To create rosettes, pipe the dough while moving the bag in a circular motion, ending at the center of the rosette; rosettes should be about 1 1/4 inches in diameter. To create S shapes, pipe the dough into compact S’s; they should be about 2 inches long and 1 inch wide. If you make an error while piping, the dough can be scraped off the baking sheet and repiped. We had the best results baking these cookies one sheet at a time. When reusing a baking sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. Recipe makes 6 dozen 1 1/2-inch cookies.

Recipe #444005

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Mocha-Walnut Marbled Bundt Cake (Dorie Greenspan)

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Essentially a walnut cake this is part vanilla and part mocha, this is one of the moistest bundt cakes I've ever tried. It's also a beautiful cake and the combination of flavours is just perfect. The recipe is from Dorie Greenspan's wonderful cookbook, "Baking: From My Home to Yours". This dense, buttery cake i a great keeper; wrapped well, it will keep at room temperature for up to five days or in the freezer, for up to 2 months. Serve plain or with a drizzle of hot fudge sauce.

Recipe #443748

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Melissa Clark's Favorite Heirloom Latkes

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This recipe is from Melissa Clark's new cookbook, "In the Kitchen With A Good Appetite." Don't make the potato batter ahead (not even grating the potatoes). It's better to fry the latkes ahead and keep them warm in a 200 F oven than to have the batter sit and turn brown while it waits. ave everything measured out before your guests arrive, then grate, mix and fry all at once. Makes 16 to 20 latkes. NOTE: This recipe can easily be doubled, tripled...

Recipe #443584

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David "the Latke King" Firestone’s Crispy Latkes

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1 Reviews | By blucoat

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These perfect latkes (potato pancakes) are from Molly O’Neill's classic, "The New York Cookbook". The recipe is from her friend David Firestone who hosts a latke party every Hanukkah in Queens. Serve with applesauce and sour cream. Makes 16 latkes.

Recipe #443099

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Green Beans With Lemon, Garlic & Parmigiano Gremolata

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With the Milanese sauce, these beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them. This recipe is from "The Splendid Table's How to Eat Supper", by Lynne Rosetto Kasper & Sally Swift. Cook to Cook: You’ll need 2 large, shallow pans for the beans. Ideally they should be straight-sided sauté pans, but big slope-sided skillets work, too. Improvise lids with cookie sheets or foil. Serves 10 to 14 as part of a large meal.

Recipe #442951

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Skinnygirl's Chocolate Cake With Peanut Butter Glaze

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1 Reviews | By blucoat

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This healthy and easy recipe (with wheat-free and vegan options) makes an incredibly moist cake. It's from "A The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life", by Bethenny Frankel. If you want a chocolate glaze, use melted butter and omit the peanut butter. If you want a plain peanut butter glaze, omit the cocoa. You could also use a round or square cake pan.

Recipe #442859

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Creamy Cauliflower Soup Sans Cream (Dorie Greenspan)

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This is an elegant, light, and smooth soup, with the look and texture of a velouté (cream soup) but not a drop of cream (there isn’t even a potato in it to thicken it). The recipe is from the wonderful cookbook, "Around My French Table", by Dorie Greenspan. It is delicious served it generously peppered and plain, but it’s a soup that welcomes embellishments, simple or lavish. For simple, consider drizzling the soup with a little walnut oil or dusting it with grated Parmesan or Comté. If you want to go lavish, top the soup with crème fraîche or, better still, crème fraîche and caviar — the slight saltiness of caviar is perfection with cauliflower. Or, if you’re lucky enough to have a truffle, shave it over the soup. STORING: The soup can be kept covered in the refrigerator for 3 days or, packed airtight, in the freezer for up to 2 months.

Recipe #442849

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Pumpkin Pie With Cinnamon Crunch & Bourbon Whipped Cream

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This incredible pie combines an intensely flavored, luxuriously smooth and creamy filling, a light boozy whipped cream, and crunchy cinnamon-oat streusel for a wonderful contrast of textures., The recipe is a Thanksgiving Throwdown winner was printed in the cookbook, "Bobby Flay's Throwdown!".

Recipe #442827

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Cumin & Tangerine Carrots

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In this easy and healthy side dish, the carrots are steamed and then tossed with earthy cumin-scented olive oil, fragrant tangerine zest, and zingy and colorful chives. For a nice presentation, use the smallest carrots you can find, with the greens still attached. If your carrots taste starchy, add a little honey to sweeten them up. This recipe is from Christine Hanna's new cookbook, "The Winemaker Cooks: Menus, Parties, and Pairings".

Recipe #442783

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Vegetarian Chopped Liver (Mushroom-Walnut Pâté)

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This rich and delicious recipe is from Melissa Clark and was printed in "Fine Cooking" (Oct. 2010). It is especially good with pumpernickel or rye bread. Yields about 2 cups.

Recipe #442710

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Garlic & Thyme-Roasted Chicken Parts With Mustard Croutons

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This easy and delicious recipe is from Melissa Clark's new cookbook, "In the Kitchen with A Good Appetite". The drippings from the chicken add a fabulous flavour to the bread underneath which crisps while roasting. Serve with a salad or vegetable for a complete meal. NOTE: You must use a heavy-bottomed roasting pan. No aluminum--you'll just end up burning the bread.

Recipe #442537

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Houston's Couscous Salad

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2 Reviews | By blucoat

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Apparently, the secret to this sweet and light couscous salad is to cook the couscous in orange juice. This copycat recipe is from the new cookbook, "Top Secret Restaurant Recipes 3" by Todd Wilbur. Recipe needs time to chill before serving.

Recipe #442519

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Balsamic & Parmesan Roasted Cauliflower

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2 Reviews | By blucoat

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This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

Recipe #442276

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