grapefruit deliciousness

http://www.mytartelette.com/2009/11/recipe-grapefruit-and-pomegranate-in.html

Quick Ricotta Gnocchi

Quick Ricotta gnocchi

Recipe source: www.deliciousdays.com/archives/2009/05/19/15-minutes-to-fame-gnocchi-for-beginners-and-braggarts/

Prep time: ~15 minutes

Ingredients (for 2):

→ 250 g (1 cup) Ricotta

→ 1 egg yolk (M-L)

→ 1/4-1/2 tsp fine sea salt

→ 30 g (1 oz) Parmigiano (or Pecorino), freshly grated

→ 50-75 g (1/4 cup) all-purpose flour, extra for dusting the dough/board

→ serve with tomato sauce or any kind of pesto



Discard any excess liquid that the Ricotta’s packaging may contain, then add Ricotta cheese, egg yolk, salt and freshly grated Parmigiano into a large bowl. Mix well with a wooden or regular spoon. Now add the flour and stir in briefly, just until combined – the dough will still be quite sticky. (Of course you can add more flour at this point, but keep in mind, that the more flour you use, the denser the gnocchi become in the end. And you want them to be as light & fluffy as possible, with a velvet-like texture.)
Forming these gnocchi is the slightly tricky step, this is the technique that works best for me: Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. It gets dusted with flour (dust your hands generously, too!), before rolling it into a finger-thick roll. Cut it into little pillows (stick the knife’s blade into the flour to prevent it from sticking to the dough). Then place each gnoccho on a floured board or parchment paper lined baking tray. Continue quickly with the next step, otherwise they will get soggy and stick to the paper/board anyway.
Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi and stir once, so they don’t stick to the bottom – then let cook until they start floating on top. Depending on their size this may take 2 to 4 minutes. Take out with a skimmer and serve immediately. I like to serve them either with a simple tomato sauce or pesto

50 of the world's best food blogs

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece

Golden-Crusted Brussels Sprouts Recipe

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Serves 4.

http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html

Vibrant Tasty Green Bean Recipe

I tried to make a nutritional profile for this recipe at:


http://www.livestrong.com/recipes/vibrant-tasty-green-beans-recipe/


The following recipe is best made just before serving time. But as I mentioned in the main post you can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain the beans and dunk them in a large bowl of ice water to stop the cooking. Drain and place the beans in a bag or bowl in the refrigerator until ready to use. When ready, combine the components - you can do it at room temperature, or heated quickly in a skillet or pan.

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post)
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt

In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time - read the head notes.
Serves about 6.
http://www.101cookbooks.com/archives/vibrant-tasty-green-beans-recipe.html

evonnen has sent you a recipe

This Epicurious.com recipe:
Three-Layer Berry and Brown Sugar Pavlova
has been sent to you from evonnen

evonnen wants you to know: I will definitely try this one after I make a go at the lemon/blueberry.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/354211

Three-Layer Berry and Brown Sugar Pavlova
For meringue:
Confectioners sugar for dusting
1 cup superfine granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
2 teaspoon distilled white vinegar
3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes

For berries:
1 1/2 pounds strawberries, trimmed and quartered
1 pound blackberries
2 tablespoons granulated sugar

For cream:
1 cup chilled heavy cream
1/3 cup chilled sour cream

Make meringue:
Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.

Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.

Stir together vanilla and vinegar in a small bowl.

Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.

Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)

Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.

Macerate fruit while meringues cool:
Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).

Assemble dessert:
Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.


Cooks' note:
Meringues can be frozen, individually wrapped, up to 1 month; thaw, still wrapped, at room temperature for at least 2 hours.

Gourmet
July 2009
by Maggie Ruggiero
2009-06-19 11:42:00.0

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evonnen has sent you a recipe

This Epicurious.com recipe:
Pavlova with Lemon Curd and Berries
has been sent to you from evonnen

evonnen wants you to know: Oh, make this one instead of the chocolate mousse! The reviews are excellent and the lemony yummyness just sounds lovely!!! Note reader comments to make either more curd or make individual serving putting meringue in bag to create shapes/peaks on smaller servings.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/352320

Pavlova with Lemon Curd and Berries
For meringue:
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar

For filling:
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest
1 cup heavy cream
4 cups mixed berries

Make meringue:
Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Make Lemon curd while meringue bakes:
Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.

Assemble Pavlova:
Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.


Cooks' notes:
•For best results, keep oven door closed as much as possible during baking.
•Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving.
•Curd can be made 2 days ahead and chilled.

Gourmet
April 2009
by Andrea Albin
2009-03-17 16:11:54.0

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evonnen has sent you a recipe

This Epicurious.com recipe:
Coconut Pavlova Wth Chocolate Mousse and Bananas
has been sent to you from evonnen

evonnen wants you to know: Deliciousness! Be sure to read comments for tips on improving taste and removing with ease.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/107170

Coconut Pavlova Wth Chocolate Mousse and Bananas
Meringue
2 cups sweetened flaked coconut
6 large egg whites
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup boiling water

Mousse
2 large eggs, separated
4 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons water
1 tablespoon dark rum
4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
3/4 cup chilled whipping cream
2 bananas, cut into 1/4-inch-thick rounds

For meringue:
Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.

Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.

Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.

For mousse:
Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.

Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.

Sprinkle with remaining toasted coconut. Cut into wedges and serve.

Bon Appétit
October 2002
2002-08-28 16:05:45.0

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/107170

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PICKLED VEGETABLES FOR CARNITAS

from: http://glutenfreegirl.blogspot.com/2009/05/thing-for-pickles.html

Before I met Danny, I thought that pickles were the impossible dream, something far beyond my abilities. Not at all true. Find the right proportions of water to sugar and salt, some spices you like, and a touch of something with vinegar, and you're on your way. And then you wait.

These pickled jalapenos and carrots are so easy to make that you might just keep replenishing them in your refrigerator after you make them the first time. Taco night just grew much more delicious around here.

And if you'd like to see Danny's recipe for carnitas, please click here.

1 quart water
1 garlic clove
1/4 cup kosher salt
2 cups sugar
2 tablespoons mustard seed
3/4 cup apple cider vinegar
pinch red pepper flakes
1/2 bunch thyme
2 jalapeno peppers, sliced
2 carrots, peeled and julienned
1/2 head green cabbage, thinly sliced
1 cucumber, sliced

Making the pickling liquid. Put the water, garlic, salt, sugar, 1 tablespoon of the mustard seed, the apple cider vinegar, red pepper flakes, and the thyme in a large saucepan. Bring the liquid to a boil and allow it to boil until both the sugar and salt have dissolved. (This is important.)

Pickling the vegetables. Pour the liquid, through a strainer, over the jalapeno peppers, carrots, and 1/2 the cabbage. (Choose a large bowl — you don't want the liquid spilling over.) Add the remaining mustard seed to the vegetables. Allow the liquid to come to room temperature before moving the vegetables into the refrigerator.

Refrigerate for at least 1 day (and no more than 3 days) before eating. Toss in the second half of the cabbage about an hour before eating the pickled vegetables.

These pickled vegetables would work well with any Mexican dish: carnitas, tacos, enchiladas. I also like them on top of plain white rice, frankly. Danny thinks they would work with cheese plates or pâté. Or, if you're like me, you can eat them right out of the refrigerator.

superfoods in Coconut Cacao Dream

Do you know that you can get an incredible amount of nutrition packed into specific plant sources? Think beyond spinach and broccoli. These foods are called superfoods and can be considered both food and medicine, according to David Wolfe. David is one of our most popular guest speakers at Integrative Nutrition and author of Superfoods: The Food and Medicine of the Future. David says, “They are a class of the most potent, super-concentrated, and nutrient-rich foods on the planet—they have more bang for the buck than our usual foods." Below you’ll find a list of the Top Ten Superfoods and a delicious easy recipe.

Goji berries
Cacao
Maca
Bee Products (Honey, Bee Pollen, Royal Jelly, Propolis)
Spirulina
AFA Blue-Green Algae
Marine Phytoplankton
Aloe Vera
Hempseed
Coconuts

Coconut Cacao Dream

1 young coconut
¼ cup cacao nibs
1 Tbsp agave nectar or preferred sweetener

Open young coconut and add milk and flesh into blender (Vita-Mix recommended). Add nibs and agave and blend on high for at least 30 seconds. Enjoy!

Join us for a free webinar on December 17 at 3PM ET when David will share about the health benefits of superfoods such as goji berries, cacao, noni and blueberries.

Find out how adding just a few superfoods into your daily routine can help with, weight loss, increased energy, clearer skin, boosting your immunity
protecting against cancer, heart disease, and other illnesses.

Escabeche (pronounced es-keh-BEH-chay)

	Escabeche
Forward Recipe to a Friend Food as MedicineSM Tip: The heat and capsaicin of the pepper is in the membrane and seeds. Be sure to add the seeds to the dish in order to make it a pain killing treat. Culinary Taste Tip: Pickling vegetables gives them an extra burst of flavor and makes them available whenever you're ready to eat them. Culinary Technique Tip: The method used to make Escabeche can be used to refrigerator-pickle almost any vegetables. Preparation time: 15 minutes Marinating time: 24 hours Cooking time: 2 minutes Servings: 8 Calories: 31 per serving (8% from fat) Ingredients: 2 teaspoons extra light olive oil 1 red bell pepper, cut into thick strips or chunks 2 cups cauliflower florets 3 medium carrots, scrubbed, cut diagonally into 1/2 inch slices 2 to 3 jalapeno chili peppers, thinly sliced with seeds 1-1/2 teaspoons dried Mexican oregano leaves 1-1/2 teaspoons cumin seeds 2 bay leaves, crumbled 1 cup water 1 cup cider vinegar 1 tablespoon kosher or coarse sea salt Preparation: Heat oil in a medium saucepan over medium-high heat. Add bell pepper, cauliflower, carrots and jalapeno peppers; saute 3 minutes. Add oregano, cumin and bay leaves; stir-fry 10 seconds. Add water, vinegar and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; let stand until cooled to room temperature. Ladle into glass jars with lids. Cover; refrigerate at least 24 hours before serving. Serve alongside any lunch or dinner as a spicy colorful vegetable. Nutritional Analysis: Total fat (g): 0.3 - Fat calories (kc): 2.71 - Cholesterol (mg): 0.0 - Trans fatty acids (g): 0.0 - Saturated fat (g): 0.03 - Polyunsaturated fat (g): 0.08 - Monounsaturated fat (g): 0.01 - Fiber (g): 2.32 - Carbohydrates (g): 6.58 - Sugar (g): 2.65 - Protein (g): 1.29 - Sodium (mg): 145.94 - Calcium (mg) 29.71. Be a ChefMD.com Contributor or Editor ChefMD® is constantly searching for new recipes and new ideas to help people live longer and better. In fact, we’re looking for 1,000 health and culinary experts to join our editorial staff. If you’d like to be a contributor to ChefMD®, please do the following: Just tell us something about yourself and what you would like to know or contribute. Please do not send attachments, but instead, copy any information into your e-mail. Visit ChefMD.com Again Soon for Another Free Recipe Visit us every week for a new recipe and more information. Thanks again. Cent'anni! May you live 100 years! ChefMD® www.ChefMD.com P.S. Watch "What's Cooking with ChefMD®" every Sunday at 9:30 a.m. Eastern and Pacific, 8:30 a.m. Central and 10:30 a.m. Mountain Time. "What's Cooking with ChefMD®" is a segment of "Health Corner”, airing on Lifetime. We'd love to hear from you. Please visit our contact page at ChefMD.com. Copyright© 2009, ChefMD®, LLC. All rights reserved. ChefMD® shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon. The information provided is offered for your knowledge and understanding only, and is not to be taken as medical or other health advice pertaining to your specific health and medical condition. ChefMD® is a federally registered trademark of ChefMD®, LLC. The Fountain of Youth Starts in the Kitchen® is a trademark of ChefMD®, LLC.

Sparkling Cranberries

Sparkling Cranberries

http://www.101cookbooks.com/archives/sparkling-cranberries-recipe.html

The sender also included this note:

Cranberry amazingness for EVERY YEAR!

Raw Chocolate Truffles

Chef Karolina’s Raw Chocolate Truffles
Prep time: 10 mins.
Un-Cook time: 20 mins (to roll and dredge in toppings)
Yield: 25 truffles

Ingredients:
1 cup cacao powder
1 cup cashews
½ cup maple syrup
Water (to mix)

Mix cashews in a food processor to a powder, adding water to mix. Add maple syrup to cashews and process then mix with cacao powder, refrigerate for a few hours or overnight for better results.

**roll in shredded coconut, chocolate nibs, cacao powder, dehydrated cherries or ginger, or whatever you love!

**try macadamia nuts instead of cashews

NYTimes.com: Pea Dip With Parmesan

This page was sent to you by:  nobleve@yahoo.com Message from sender: Bittman Pea dip, yum!!! DINING & WINE   | July 08, 2009 Recipe:  Pea Dip With Parmesan A recipe for Pea Dip With Parmesan. Advertisement Fantastic Mr. Fox directed by Wes Anderson, featuring the voices of George Clooney and Meryl Streep. Now Playing. Click here to view trailer Copyright 2009  The New York Times Company | Privacy Policy