Mar. 9th, 2019

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Sour Orange Pie
https://www.thirteen.org/blog-post/sour-orange-pie/

The most widely grown variety of sour orange in Florida is the Seville. It’s not easy to find these oranges outside of Florida and a few other tropical locations. For a sour orange pie that would be accessible to cooks in any part of the country, we made a comparable substitute for the tart juice by combining lemon juice and orange juice concentrate. An animal cracker crust provided a sweet, crunchy contrast to the creamy, tangy citrus filling.

Serves 8

If sour oranges are available, use 3/4 cup of strained sour orange juice in place of the lemon juice and orange juice concentrate. Minute Maid Original Frozen is our favorite orange juice concentrate. Depending on the brand, 5 ounces is between 80 and 90 animal crackers.

Crust
5 ounces animal crackers
3 tablespoons sugar
Pinch salt
4 tablespoons unsalted butter, melted

Filling
1 (14-ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed
4 large egg yolks
2 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
1 teaspoon grated orange zest
Pinch salt

Whipped Cream
¾ cup heavy cream, chilled
2 tablespoons sugar
½ teaspoon grated orange zest

Directions

1. For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
3. For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
4. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
5. For the Whipped Cream: Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
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Happy International Women’s day to all the amazing and wonderful women in this world! It was the courage of black and brown trans women that inspired others to stand up for LGBTQ+ rights! And many gay and lesbian woman were care takers and advocates for the community during the HIV/AIDS epidemic in the 80’s and early 90’s. Thank you for being allies, confidants, and friends!


super women
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https://twitter.com/laurenclarkrad/status/1103814491727253504

"Last year, when I was grappling with whether I wanted to keep practicing law, my husband gave me some really good advice. Sharing today in case you need to hear it, too. Ready?"

""The person you were at 22 does not get to decide who you have to be for the rest of your life.""
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red wine sauce

Red Wine Sauce
http://www.nickstellino.com/Recipes/Menu/Recipe/?men=-3&rec=837

serves 4

Ingredients:

1 tablespoon olive oil
4 ounces pancetta or bacon cut into one inch pieces
1 onion, diced
1 carrot, diced
1 stalk of celery, diced
1 teaspoon sugar
2 tablespoons tomato paste
1 tablespoons fresh rosemary, chopped
4 whole garlic cloves, peeled
2 tablespoons flour
3 cups red wine
2 cups chicken or beef stock, or veal stock

Directions:

In a sauce pan over medium heat add the oil and the pancetta. Cook stirring well until the pancetta starts to brown, about two minutes.

Next you will add the onion, carrot, celery and sugar, stirring well cook for two to three minutes.

Now add the tomato paste, rosemary, garlic and stir well for two more minutes.

Stir in the flour and cook for one more minute.

Lastly add the red wine, stock and bring to a boil. Once it is boiling , lower the heat and simmer for 1 to 1 ½ hours.

Strain the sauce and pour it into a degreasing cup. Pour the degreased sauce into a clean saucepan, bring to a boil and then reduce heat and simmer for 30 to 45 minutes.

One last taste, add salt and pepper to your liking. The sauce is ready to be served.

Chefs Tip:

If you want the sauce to be thicker, mix two tablespoons of softened butter and tablespoons of white flour until it makes a smooth paste. Bring the sauce to a boil and add the flour mixture one teaspoon at the time, stirring with a whisk, until it reaches the desired thickness. You do not have to use the whole amount of the butter-flour mixture. Strain the sauce once more and serve.

http://www.nickstellino.com/Video/Play.aspx?v=504a
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Braised Lentils
http://www.nickstellino.com/Recipes/Menu/Recipe/?men=-3&rec=834&vid=503a

Serves 4-6

Ingredients:

3 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
4 garlic cloves, thickly sliced
½ white onion, chopped
½ large carrot, peeled and chopped
1 whole celery stick chopped
2 tablespoons chopped celery leaves (optional)
1 cup dry lentils
2 cups chicken or vegetable stock
3 tablespoons extra virgin olive (optional)

Directions

Directions
Printable Version

Add the olive oil to the pan and cook over medium heat.

Add the red pepper flakes.

Add the garlic and cook stirring well for one minute.

Add the onion, carrot, the optional celery leaves and celery and cook two more minutes while stirring.

Add the lentils and cook for two more minutes stirring the ingredients in the pan.

Add the stock and bring to a boil then simmer, stirring every 10 minutes, for about 30 to 35 minutes until the lentils are cooked through and most of the stock has been absorbed.

Pour the lentils into a serving dish, top with the optional extra virgin olive oil and serve.

Chef's Tip:

Please keep in mind that different types of lentils have different cooking times and different liquid absorption rates. Be your own judge as to whether to add more liquid to obtain the consistency you like best.

http://www.nickstellino.com/Video/Play.aspx?v=503a

Braised Lentils
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Peppered Steak
http://www.nickstellino.com/Recipes/Menu/Recipe/?men=-3&rec=839

Serves 4

Ingredients:

8 tablespoons whole peppercorns, crushed into thickly ground pepper
4 New York or fillet mignon steaks, approximately 8 to 12 ounces each
4 tablespoons extra light olive oil or grapeseed oil
2 tablespoons salted butter, softened

Directions

Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.

In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it starts to sizzle.

For steaks cut 1 to 1 ½ inches thick, four minutes per side will give you a medium rare steak. If you prefer your steak medium, increase the cooking time to a total of six minutes per side.

Add the steaks to the hot oil and reduce the heat to medium.

When you cook the steaks do not move them around the pan. Let them sit on one side until it is time to turn them.

In the last two minutes of cooking, add the softened butter to the pan and using a spoon, braise the steaks with the melted butter by gently poring it over the steaks for the remaining cooking time.

Allow steak to rest for at least three minutes before you serve them this way the juices will redistribute inside the meat and the steak will be much juicier. If you serve it right away, the juices will come running out when you first cut into the steak.

http://www.nickstellino.com/Video/Play.aspx?v=504c
steak au poivre

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