Some recipes used in the XML tutorial.
Ricotta Pie (Fri, 28 May 04)
Ingredients
-
FILLING
Ingredients
- ricotta cheese, 3 pound
- eggs, 12
- white sugar, 2 cup
- vanilla extract, 2 teaspoon
- semisweet chocolate chips, 0.25 cup
Preparation
-
Beat the 12 eggs, 2 cups sugar and vanilla extract together. Stir in
the ricotta cheese and the chocolate chips. Set aside.
-
DOUGH
Ingredients
- flour, 4 cup
- baking powder, 5 teaspoon
- white sugar, 1 cup
- shortening, 0.5 cup
- eggs, lightly beaten, 4
- vanilla extract, 1 teaspoon
Preparation
-
Combine the flour, baking powder, and 1 cup of the sugar together. Cut in the
shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of
the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if
needed).
- milk
Preparation
-
Preheat oven to 325 degrees F (165 degrees C). Grease two deep dish pie
plates.
-
Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick
as it will expand during cooking and get too thick. Do not flute the edges of
the dough. Roll out the other 2 balls of dough and cut each into 8 narrow
strips for the top of the crust. Alternately you can use cookie cutters and
place the cutouts on the top of the pies.
-
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips
of dough or cookie cut-outs. Brush top of pie with milk for shine. Place foil on
the edge of crust.
-
Bake at 325 degrees F (165 degrees C) for 20 to 30 minutes then remove
foil. Continue to bake for another 25 or 30 minutes or until a knife inserted in
the center comes out clean.
Linguine Pescadoro (Fri, 28 May 04)
Ingredients
- linguini pasta, 16 ounce
-
SAUCE
Ingredients
- olive oil, 2 tablespoon
- minced cloves of garlic, 2
- Italian seasoning, 0.5 teaspoon
- dried thyme, 0.25 teaspoon
- crushed red pepper flakes, 0.25 teaspoon
- crushed tomatoes, 1 can
- black olives, drained, 6 ounce
- whole baby clams, 10 ounce
- minced clams, with juice, 6.5 ounce
- small salad shrimp, 0.25 pound
- scallops, 0.25 pound
- lemon zest, 2.5 teaspoon
- salt
- ground black pepper
Preparation
-
In a heavy saucepan over medium heat saute garlic in olive oil
until garlic softens.
-
Add Italian seasoning, thyme, crushed red pepper flakes,
crushed tomatoes, black olives, and the juice from both cans of clams.
Simmer for 15 minutes.
-
Mix in canned clams, shrimp, scallops, lemon zest,
and salt and pepper to taste.
-
Simmer for an additional 15 minutes or until
shrimp and clams are cooked.
Preparation
-
In a large pot of boiling salted water cook linguini until al dente. Drain.
-
Toss cooked and drained linguine pasta over seafood sauce. Serve warm.
Zuppa Inglese (Fri, 28 May 04)
Ingredients
- egg yolks, 4
- milk, 2.5 cup
- Savoiardi biscuits, 21
- sugar, 0.75 cup
- Alchermes liquor, 1 cup
- lemon zest
- flour, 0.5 cup
- fresh whipping cream
Preparation
-
Warm up the milk in a nonstick sauce pan
-
In a large bowl beat the egg yolks with the sugar, add the flour
and combine the ingredients until well mixed.
-
Add the milk, a little bit at the time to the egg mixture, mixing well.
-
Put the mixture into the sauce pan and cook it on the stove at a medium
low heat. Mix the cream continuously with a wooden spoon. When it starts
to thicken remove it from the heat and pour it on a large plate to cool off.
-
Stir the cream now and then so that the top doesn't harden.
-
Dip quickly both sides of the lady fingers in the liquor. Layer them one
at the time in a glass bowl large enough to contain 7 biscuits.
-
Spread 1/3 of the cream and repeat the layer with lady fingers. Finish
with the cream.
Cailles en Sarcophages (Fri, 28 May 04)
Ingredients
-
PASTRY
Ingredients
- chilled unsalted butter, 15 ounce
- flour, 3 cup
- salt, 1.5 teaspoon
- ice water, 0.75 cup
Preparation
-
In a large bowl, cut 6 tablespoons of the butter into the flour with
a pastry blender until the butter is more or less incorporated. Now
coarsely cut the remaining butter into the flour mixture, leaving many
visible pieces of butter (about 1/4 inch in diameter should be fine).
-
Dissolve the salt into the ice water. Slowly drizzle the salted water
into the flour mixture while tossing gently with a fork. When all the water
has been evenly distributed, there will remain many dry crumbs. Don't worry.
-
Empty the dough out onto a large piece of plastic wrap. By folding up the
four sides of the wrap and pressing, form a rectangle of dough. Roll the
dough out just a bit and fold the sides over the middle, forming a piece
one third the former size. Repeat, this time folding the top and bottom
to the middle. The butter and flour will not yet be working in harmony, so
you will probably have to use the plastic wrap to aid you in the first
few folds.
-
Puff pastry requires a somewhat Calvinist submission of the will and a
confidence that layers will appear. Roll the dough out again and repeat the
folding, lightly dusting with flour between every layer. Discard the plastic
wrap as soon as the dough holds together on its own.
-
The dough will become progressively softer as you work on it, with an almost
springy texture. After 6 or 10 repetitions of the folding and rolling, cut the
dough into 18 equal pieces. Wrap each well in plastic wrap and let rest in the
refrigerator for at least 2 hours.
-
FILLING
Ingredients
-
BAKED CHICKEN
Ingredients
-
MARINATED CHICKEN
Ingredients
- small chickens, cut up, 3
- Herbes de Provence
- dry white wine, 1.5 cup
- orange juice, 0.5 cup
- minced garlic, 4 teaspoon
- truffle oil
Preparation
-
Place the chicken legs and thighs in one baking dish, the chicken breasts
in another. Rub herbes de Provence under the skin of these chicken parts.
-
Combine the wine with the orange juice, garlic and a liberal sprinkling
of truffle oil. Chop the onion half and add it.
-
Pour over the chicken parts, cover and refrigerate overnight.
-
STOCK
Ingredients
- chicken wings, giblets, and kidney
- onions, peeled, 1.5
- carrots, peeled and cut lengthwise, 5
- celery, cut lengthwise, 2 ribs
- bay leaf, 1
- small bunch parsley, 1
- whole peppercorns, 0.5 teaspoon
- salt
Preparation
-
Place the chicken parts in a large stockpot, cover with cold water
and bring to a boil. Skim off the foam that rises to top.
-
When the liquid is relatively clear, add the carrots, celery, whole onion,
bay leaf, parsley, peppercorns and salt. Reduce the heat, cover and let
simmer at least 2 hours to make a hearty stock.
-
Strain, discard the solids, and refrigerate the stock.
Preparation
-
Preheat the oven to 350 degrees. Skim any fat off the stock and pour
enough over the marinated chicken to cover. Bake the chicken until it's
tender and the juices run clear, about 25 minutes for the breasts, a
little longer for the legs and thighs.
-
Reserve the juices from one of the baking dishes, skimming the fat off
the top. Skin, bone and chill the chicken.
-
SAUTEED MUSHROOMS
Ingredients
- white button mushrooms, 2 pound
- butter, 0.25 cup
- dry white wine, 0.25 cup
- minced garlic, 3 teaspoon
- minced shallots, 3
Preparation
-
In a large skillet, saute the mushrooms over medium-high heat in the
butter and the wine with the shallots and garlic. Spoon out and reserve
the mushrooms.
-
SAUCE
Ingredients
- chicken juices
- mushroom juices
- sherry, 0.25 cup
- flour, 0.25 cup
- butter, 0.25 cup
Preparation
-
Add to the mushroom juices in the pan the chicken juices and sherry.
Cook until reduced by half.
-
In a medium saucepan, melt the butter over low heat and sprinkle in
the flour. Cook and stir until light brown. Add the reduced juices and
cook until very thick. (This should yield about 1 1/2 cups.)
Preparation
-
Combine the sauce with the chicken and mushrooms.
- package phyllo dough, 0.5 package
- egg whites, lightly beaten, 3
Preparation
-
Cut the stack of phyllo sheets in half and lay between two damp, clean
towels. Lightly dust with flour and roll each of the 18 pieces of dough
to a diameter of 6 to 8 inches. Set aside.Place about 1/2 cup of the chicken
mixture into a half sheet of phyllo and wrap like an egg roll into a neat,
tight package. Place the phyllo-wrapped chicken on the rolled dough, and brush
the egg white around it.
-
Fold the bottom of the dough up onto the phyllo to form the foot of the
coffin. Then fold up the sides and top of the dough, pinching it together
to make a cross shape on the top. Repeat for each sarcophage. Cover and
chill in the refrigerator for 1 hour.
-
Preheat the oven to 450 degrees. Brush the pastry with egg white and bake
for 15 minutes, or till golden brown. 18 servings.