Meal Zeal

June 21, 2010

Spiced Beef Patties (to serve with couscous)

Filed under: Uncategorized — jenseyt @ 3:53 pm
from Bon Appétit, December 2002 (my additions in italics)
  • 1 1/3 pounds lean ground beef (20% fat) (I used 7% fat; was good.)
  • 1 large onion, minced (about 2/3 C)
  • 3 T water
  • 4 t olive oil
  • 1 t ground black pepper
  • 1 t ground cinnamon
  • 1 t ground cumin
  • 1 t ground coriander
  • 1/2 t cayenne pepper
  • salt
  • chopped fresh parsley

Mix all ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.

For each patty, shape 1/4 C mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

Serve with Couscous with Spiced Zucchini (from Gourmet, September 2005).

Key Lime Pie

Filed under: Uncategorized — jenseyt @ 3:49 pm

from Gourmet, May 2003

  • 1 1/4 C graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
  • 2 T sugar
  • 5 T unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 C plus 2 T fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
  • 3/4 C chilled heavy cream

Make crust:
Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

Shrimp with Spicy Creole Sauce

Filed under: Uncategorized — jenseyt @ 3:47 pm
from Bon Appétit, April 1997
  • 1 t paprika
  • 3/4 t pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1/4 t dried oregano
  • 1/8 t onion powder
  • Pinch of cayenne pepper
  • Pinch of dried thyme
  • 28 uncooked large shrimp, shells intact
  • 7 T chilled unsalted butter, cut into 1/2-inch pieces
  • 3 T Worcestershire sauce
  • 3 T fresh lemon juice
  • 2 t chopped garlic

Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.

Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp; sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.

Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.

June 11, 2010

Mushroom-Shallot Filling for Quiche

Filed under: Uncategorized — jenseyt @ 4:06 pm

Adapted from an epicurious recipe (Bon Appetit, October 2006).  Fills a store-bought pie crust.  (I used whole wheat.)

  • 1 1/2 T olive oil
  • 1/3 C chopped shallots (about 2 medium)
  • 1/2 pound assorted mushrooms, cut into 1/4-inch slices
  • 5 t chopped fresh thyme, divided
  • 1 1/4 C UNSWEETENED soymilk
  • 3-4 large eggs
  • Pinch of salt
  • Pinch of ground black pepper
  • 2 green onions (white and pale green parts only), thinly sliced
  • 2 tablespoons finely grated cheese (Optional, I wonder, just for making non-dairy?)

Heat oil in large nonstick skillet over medium heat. Add shallots; sauté until soft–about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender–about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.

Preheat oven to 350°F. Place crust on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk milk, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions (and cheese).  I have experienced that sprinkling grated cheese on the crust before filling and custard prevents crust from becoming soggy.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

Orange Bundt Cake

Filed under: Uncategorized — jenseyt @ 3:53 pm
  • 1 stick unsalted butter, softened
  • 3/4 C + 6 T sugar
  • 4 t finely grated fresh orange zest
  • 2 large eggs
  • 1/2 C sour cream (I used whole milk Greek yogurt.)
  • 1/4 C + 1/4 C fresh orange juice
  • 1 1/2 C all-purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1/2 t baking soda
  • Preheat oven to 350°F. Lightly butter a bundt pan.

    Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Whisk in sour cream and orange juice, then add remaining ingredients, whisking until just combined.

    Transfer batter to baking pan and bake in middle of oven until golden and a wooden pick inserted in center comes out clean, about 30 to 40 minutes.

    Cool cake in pan on a rack 10 minutes, then turn out onto rack.  Brush on an orange syrup glaze (1/4 C fresh orange juice and 6 T sugar, whisked) while still warm.  Cool completely.

    June 4, 2010

    Tuscan-Style Grilled Steak

    Filed under: Uncategorized — jenseyt @ 7:19 pm
    • 1 large T-bone or porterhouse steak (1 1/2 inches thick)
    • 1 T kosher salt
    • 1/2 t ground black pepper
    • 1 1/2 T extra-virgin olive oil
    • lemon wedges for serving

    1. Make two-level (one side medium-hot and one side medium-low) fire in charcoal grill.

    2. Sprinkle and rub each side of steak with 1/2 T salt and 1/4 t pepper.  Cook steaks, uncovered, over hotter part of grill until well-browned on each side–about 2 1/2 minutes per side.  Move steak to cooler side of grill and continue cooking, turning once, to desired doneness–5 to 6 minutes more for rare, 6 to 7 minutes for medium-rare, or 8 to 9 minutes for medium.

    3. Transfer steaks to cutting board and let rest 5 minutes.  Cut stip and tenderloin pieces off bones and slice crosswise about 1/2 inches thick.  Arrange slices on plate, drizzle with olive oil, and serve immediately with lemon wedges.

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