Monday, April 26, 2010
Tuesday, April 20, 2010
George Ellwanger 1848-1906
Tuesday, April 6, 2010
Yield: Makes 8 servings
24 unpeeled, large raw shrimp
1/2 cup Mojo de Ajo
24 (6-inch) wooden skewers
Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt
Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.
Prep: 10 min., Cook: 5 min., Cool: 5 min., Stand: 5 min. Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them at grocery stores and supercenters alongside other Hispanic ingredients. Cook the chiles in hot oil for just seconds to mellow out the flavor and for easy crumbling. Don't let the 3/4 cup minced garlic scare you away. The flavor smooths out as it cooks.
Yield: Makes about 1 1/2 cups
3/4 cup olive oil
3 whole guajillo chiles*
3/4 cup bottled minced garlic
5 tablespoons fresh lime juice
1 1/2 teaspoons salt
1. Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes.
Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
*2. Tbsp. sweet paprika may be substituted. Omit Step 1; proceed with recipe as directed, stirring in paprika with lime juice and salt in Step 3.
Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.
2. Meanwhile, soak wooden skewers in water 30 minutes.
3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.
Monday, April 5, 2010
Saturday, April 3, 2010
151. Easter baking is a family tradition and one I most enjoy! This year I decided to make "Babka" which is a European bread enjoyed by many. A Babka recipe is as various as there are bakers. And every family has "The Best" Babka recipe. I found this recipe on Poland: Memories of a Polish Easter
1-1/4 cups lukewarm milk
2 packages active dry yeast
6 tablespoons sugar
6 to 6 1/2 cups all-purpose flour
1/2 teaspoon salt
10 egg yolks (I substituted 5 eggs)
3/4 lb plus 2 tablespoons unsalted butter, softened
1 cup white seedless raisins
2 tablespoons finely grated orange peel
1 tablespoon finely grated lemon peel
(I added Rum extract)
2 cups confecioner's sugar
1/4 cup cold water
2 teaspoons fresh lemon juice
Pour the lukewarm milk into a small bowl and sprinkle it with the yeast and add 1/2 teaspoon of the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm draft free place for about 10-15 minutes, or until the mixture doubles in size.
Place the 6 cups of flour and the remaining sugar and the salt in a deep mixing bowl and make a well in the center. Pour the yeast mixture into the center and the egg yolks, and with a large spoon, gradually stir in the flour into the liquid ingredients. Continue to stir until well mixed, and then beat in 3/4 lbs of butter a few tablespoonfuls at a time. The dough should be firm enough to to be gathered into a medium soft ball. If you have to, stir in about 1/2 cups more of flour, but add it by the tablespoons.
Transfer the dough to a electric mixer equipped with a kneading hook and knead for about 20 minutes, or until the dough is very smooth, or knead the dough by hand for about 40 minutes.
Shape the dough into a ball, place it in a lightly buttered bowl and dust the top with flour. Drape a towel over the bowl and set it aside in a draft free place for about 1 hour, or until the dough doubles in size. With a pastry brush, spread the 2 tablespoons of softened butter over the bottom and the sides of a 12 inch tube pan or a turban mold. Sprinkle the butter with the remianing 1/4 cup of flour and tip the pan form side to side to spead it evenly. Remove the excess flour from the pan.
Punch the dough down and then knead the raisins, orange peel and lemon peel. Pat the dough evenly over the bottom of the buttered and floured mold, drape with a towel, and set aside for another hour, or until the dough has doubled in size. Almost to the top of the mold.
Preheat the oven to 375 degrees F and bake the cake in the middle of the oven for about 40 minutes, or until it is golden brown. Turn the cake out onto a cake rack and let it cool.
In a small bowl, combine the confectioners sugar, water and lemon juice, and beat with a spoon until it is smooth. Pour the icing slowly over the top of the warm cake. Allow it to run down the sides.
Let the Babka cool at room temperature before serving.