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Anna [userpic]
Curried Butternut Squash Filo Squares
by Anna (saccarineayako)
at November 24th, 2005 (09:57 am)

Makes 8 squares, enough for 4

1 Butternut Squash ~1lb
2 shallots, minced
3 tbsp minced fresh parsley
1 tbsp curry powder
1/2 c unsalted butter
6 filo sheets
salt & pepper to taste

Preheat an oven to 375 F. Line a baking sheet with parchment paper.

Cut the squash in half. Scoop out & discard the seeds & inner yuck. Place the halves cut sides down on the prepared baking sheet. Bake until softened, 20-25 minutes. transfer to a rack & let cool. Discard the parchment paper.

Scoop the pulp out from the squash into a bowl & mash with a potato masher until smooth. Stir in the shallots, parsley & curry powder. Season with salt & pepper. Set aside.

Clarify the butter: Place butter in a frying pan & melt over medium heat. Skim the foam off the surface. Let cool slightly, then pour off the clear yellow liquid into a clean pan. Discard the white solids.

Reline the baking sheet with parchment paper. Lay the stacked filo dough sheets on a cutting board & cut lengthwise into quarters. Cover with a damp kitchen towel to prevent them from drying out, removing only a few strips at a time as needed.

Lay a filo strip on a work surface. Lightly brush with the clarified butter & top with a second strip. Put a tablespoon of the squash mixture near 1 end & fold the strip over 3 or 4 times to form a square. It will be open on 2 sides. Brush another strip of filo with the clarified butter & wrap it around the square over the open sides. Place the square on the baking sheet. Brush the top with butter. Repeat with the remaining filo strips & filling.

Bake until golden & crispy, 15-18 mins. Serve immediately.

Anna [userpic]
Grilled Pizza Dough (V)
by Anna (saccarineayako)
at November 1st, 2005 (11:38 am)

Makes one 12-inch or 2 individual pizzas

1 tsp active dry yeast
2 tbsp warm water (not higher than 120F)
2/3 c water
2 c unbleached all-purpose flour
1 1/2 tsp coarse salt
olive oil
your favorite toppings

Combine in a mixing bowl the yeast & warm water. Let stand until the yeast dissolves, about 5 minutes.

Add the rest of the water, flour & salt. Mix until the dough comes together. Knead, or use the dough hook on a standing mixer @ medium speed until the dough is smooth & elastic, 10 minutes or so.

Coat a large bowl and the ball of dough with olive oil. Cover loosely in plastic wrap & let it rise until it doubles in volume, ~2 hours. Punch down. Re-cover with wrap and let rise for at least 45 minutes or overnight in the fridge.

Spread & flatten the dough into a 10-12 inch freeform circle. Do not make a lip. If the dough tears, avoid it when you add toppings.

When your grill is very, very hot, drape the dough onto the coolest part of the grill rack. Cover & cook for 2-3 minutes. Add your toppings & slide it over so that about 1/2 the pizza is directly over the heat. Rotate frequently, checking the underside to make sure it doesn't burn (tongs work well here). The pizza is done when the top is bubbling and any cheese you put on is melty.

Alternately, after stretching your dough, you may add the toppings @ place the pizza on a well-washed unglazed quarry tile in your oven (~$1 at home depot, rather than a $30 pizza stone). Bake @ 450F for about 20 minutes, or until the crust is browned & crispy.

Anna [userpic]
Severed Fingers
by Anna (saccarineayako)
at November 1st, 2005 (01:21 am)

Makes 30

2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour

1. Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.

2. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.

3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.

5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.

6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.

7. Bake until lightly browned, about 12 minutes. Cool completely.

Anna [userpic]
Guacamole (V)
by Anna (saccarineayako)
at November 8th, 2004 (02:14 pm)

Makes 1 cup (depending on the size of your avocado)

1 smallish garlic clove, minced (about 1/2 tsp minced garlic)
1 tbsp your favorite sauce (I like Ortega)
1 hass avocado
juice of 1/2 lime
1 tbs fresh chopped cilantro
hot sauce, salt & pepper to taste.

Throw the garlic and skinned, pitted avocado into a bowl. Mash with a fork. Add everything else & mix well. Serve with chips or crudite.

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