Wednesday, November 30, 2011

Spiced cobbler

Spiced cobbler


Cobbler Ingredients
6 medium pears, peeled, cored and coarsely chopped
2 c cranberry sauce
1 c fresh cranberries
1/2 c packed brown sugar
1 t pumpkin pie spice

Biscuit Ingredients:

3/4 c whole wheat flour
1/4 c cornmeal
3 T sugar
1-1/2 t baking powder
1/2 t pumpkin pie spice
1/4 c cold butter
1 egg, lightly beaten
1/2 c pumpkin puree
2 T half-and-half
2 t turbinado sugar

step 1
Preheat the oven to 375F. In a large bowl combine the chopped pears, cranberries, cranberry sauce, brown sugar and 1 teaspoon of pumpkin pie spice. Mix ingredients thoroughly and transfer to a large casserole dish. Bake covered for 30 minutes.

step 2
In the meantime, sift together the flour, cornmeal, sugar, baking powder and 1/2 teaspoon of pumpkin pie spice. Next using a pastry blender cut in the butter to form large pea-size crumbs. In a smaller bowl, combine the egg pumpkin and half-and-half. Add the pumpkin mix to the flour and stir until just combined.

step 3
Remove the fruit from the oven and spoon the biscuit topping over the top. Sprinkle with the turbinado and bake for another 30-40 minutes (or until a toothpick inserted in the center comes out clean), uncovered. Serve warm with whipped cream. 

Salmon fillet and cabbage with bacon

Salmon fillet and cabbage with bacon


Salmon fillet and cabbage with bacon


6 pieces of bacon, sliced into batons

1/2 red onion, thinly sliced

1/4 head of cabbage, shredded

1 tbsp water

4 salmon fillets

1 tsp olive oil

1 tsp butter

Cook the bacon in a wok for about 3 minutes, add the onion and cook until soft. Add the cabbage, stir frying for about 3 minutes. Add the water, cover and steam until crisp tender. Set aside and keep warm.

Season the fillets with salt and pepper, then saute in the butter and oil until just done and firm. Splash with tamari soy sauce, if desired, and serve with the cabbage.

Classic lobster bisque

Classic lobster bisque


1 fresh live Spiny lobster (Spider)
Lobster stock (reserved from Steamed Lobster recipe)
1 small tray of fish bones
2 carrots (chopped)
2 stalks of celery
1 large onion (chopped)
300g tomato paste
200g Bulla thickened cream
3 tbs white wine/brandy
2 tbs flour
1 tbs olive oil
1 tbs butter
Parsley (chopped)
Salt & pepper

Wash & boil the fish bone to prepare stock. Remove bones & set aside.

Take a deep breath. Position the tip of the knife blade & plunge it through to the cutting board to separate the lobster?s head & tail. Lobsters can have the body parts cut off & still be moving. Refrigerate to keep it fresh.

Heat oil & add butter. Fry the vegetables till soft & transfer into the pot of fish stock.

Add lobster & wine. Quickly remove the tail when it?s half-cooked.

Using a sharp scissors, cut under shell of the tail section & pull out the flesh carefully. Put the meat aside & throw the shells back into the stock & simmer until liquid reduced by half.

Remove shells & strain mixture by pressing gently down to extract liquid. Discard vegetables & shells but keep the head.
Return liquid to pot. Add paste, parsley & simmer for another 15mins.

When bisque is ready, stir in starch with cream. Stir over medium fire till thickened.

(Optional) If you?re using brandy, you may wanna remove the pot from the heat & pour in the cognac before stirring in the flour (step 9). Ignite the cognac with a long kitchen match & let the alcohol burn off.

Add the half-cooked lobster meat just before serving. Do not overcook.

Add wine & season to taste. Serve piping hot & garnish with parsley.

(Sauce for Steamed Lobster)
Mix well 1 tsp of flour with 1 tbs of water.

Bring ½ cup of bisque to boil & add starch to thicken the sauce. Add a dash of wine to give flavour & dribble on to the Mouth-watering Lobster Tail.

Friday, November 25, 2011

Caramel & coffee-infused crème brulee

Caramel & coffee-infused crème brulee

Caramel & coffee-infused crème brulee

For the Coffee:

1/2 cup whipping cream
2 teaspoons dark-roast coffee grounds (I use Folgers Dark Roast)

For the Custard:

6 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup caramel sauce
Boiled water
4 teaspoons raw sugar

For the Coffee:

In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.

For the Custard:

Preheat oven to 325.
In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
Pour the caramel sauce in a separate bowl and add in 1 1/2 cups of whipping cream.
Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
Arrange 4 (6 oz.) ramekins in a roasting pan.
Divide the cream mixture among all the ramekins.
Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
Bake for 1 hour and 10 minutes.
When done, put the ramekins into the refrigerator for 40 minutes.
Preheat the broiler.
Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
Refrigerate for at least 3 hours before serving.
Serve cold.

Puffball piccata

Puffball piccata

Puffball piccata

about 10 puffball filets
1/2 c. flour
1/2 tsp salt
1/4 tsp ground black pepper
3 T olive oil
3 T butter
2 T minced sweet onion
1/2 c. white wine
3/4 c. vegetable broth
3 T capers
2 T lemon juice
3 T chopped parsley
lemon slices

1. You need to moisten the puffball filets, I used a water bottle to spray them lightly.
2. Mix the flour with the salt and pepper in a flat dish. Dredge the moistened puffball filets in the flour to coat.
3. Heat the oil in a sautée pan until hot, then add the butter. Quickly fry the filets in the hot fat until lightly browned, about 2 minutes on each side. Place the cooked puffball filets on a covered platter.
4. Using the leftover hot oil and butter in the pan, sautée the minced onion until translucent. Add the white wine and simmer until reduced by half.
5. Add the vegetable broth, capers, and lemon juice and continue to simmer until the sauce thickens slightly. Remove from the heat and adjust the salt and acidity with lemon juice if needed. Add the chopped parsley and pour the sauce over the reserved puffball filets.

Deviled eggs

Deviled eggs

Deviled eggs
10 hard boiled eggs.
1/4 cup mayonnaise.
1/4 cup neufchatel cheese.
2 tbsp sweet relish.
Dash of black pepper powder.
Dash salt.

Cut eggs in half. Remove yolks, blend together with cheese, mayo, relish, pepper, salt until well blended. Refill whites and serve.


Wednesday, November 23, 2011

Chocolate streusel coffeecake

Chocolate streusel coffeecake

2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup (1/2 stick) butter
1/3 cup chopped almonds
1 (18.25-ounce) package yellow cake mix
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules, dissolved in 1/2 cup hot water, cooled
6 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, chopped - divided use

Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
Mix flour and sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts.
Prepare cake mix according to package directions, substituting coffee for water. Pour batter into prepared baking pan. Sprinkle with half the chocolate, nut mixture and remaining chocolate.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean; cool. Cut into squares.
16 servings.

Honey mushroom paprikas

Honey mushroom paprikas

3 c. packed honey mushroom caps, sliced
2 T oil
1 medium onion, diced
2 large cloves of garlic, minced
1 T paprika
1 tsp salt
1/4 tsp pepper
1-11.5 oz can V8
cooked egg noodles or dumplings

1. Blanch the sliced honey mushroom caps in a pot of water for a minute and drain.
2. Sautée the diced onion in the oil until soft, and add the minced garlic. Sautée for 2 minutes longer.
3. Add the paprika and the blanched mushrooms to the onions and garlic and cooke over medium heat for 10 minutes.
4. Add the can of V8, and cook for 10 minutes longer, until the liquid has reduced by half. Add the salt and pepper to taste, and serve over hot noodles or dumplings. Robert also likes this on bread.

Sweet potato cutlets

Sweet potato cutlets
Sweet potato cutlets

Sweet Potatoes-3 Medium
Ginger-1 inch crushed
Green Chillies-2 chopped finely
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Kasoori Methi(dried fenugreek leaves)-1 tsp
Cornstarch-2-3 tbsps
Salt-to taste
Oil-for shallow frying


Wash the Sweet potatoes and bake it in the oven at 350 degress F for 50 mins- 1 hour until cooked.Take it out, peel off the skin, mash it and mix all the ingredients.Take some of the mix and flatten it between your hands, into round shaped patties.Heat oil in a skillet over medium heat.Shallow fry until nicely brown on both sides.Serve hot!