Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 * Exported from MasterCook * BROCCOLI WITH LIME-CUMIN DRESSING Recipe By : Serving Size : 4 Preparation Time :0:00 Categories Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon grated zest and 1 tablespoon juice from 1 large lime 1/2 teaspoon ground cumin 1/2 teaspoon salt Hot red pepper sauce 3 tablespoons extra-virgin olive oil 1/4 cup minced red onion 1 recipe Steamed Broccoli 1. Whisk first four ingredients (pepper sauce to taste) in small bowl. Whisk in oil until dressing is smooth; stir in onion. 2. Gently toss steamed broccoli with dressing. Adjust seasonings; serve hot or at room temperature. Source: " Cook's Illustrated Decemeber " E Notes " " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 10g Fat (95.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat. NOTES : Caribbean flavors characterize this easy dressing, and residual heat from the broccoli tames the raw red onion. * Exported from MasterCook * BROCCOLI WITH ORANGE-GINGER DRESSING AND WALNUTS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut oil 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon grated zest and 3 tablespoons juice from 1 large orange -- ( about 3 tablespoons ) 1 medium garlic clove -- peeled 1 piece fresh gingerroot -- (about 1 inch) peeled 1/4 teaspoon salt 1 recipe Steamed Broccoli 2 medium scallions -- white and green parts, sliced thin 2/3 cup walnuts -- toasted and chopped coarsely 1. Process first seven ingredients in workbowl of food processor or blender, scraping down sides as needed, until dressing is smooth. 2. Gently toss steamed broccoli with dressing, scallions, and walnuts. Adjust seasonings; serve hot or at room temperature. Source: " Cook's Illustrated Decemeber " E Notes " " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 15g Fat (71.6% calories from fat); 6g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 392mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * BROCCOLI WITH SPANISH GREEN HERB SAUCE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium garlic cloves -- peeled 1/2 cup tightly packed fresh cilantro leaves 1/2 cup tightly packed fresh parsley leaves 3 tablespoons extra-virgin olive oil 1 tablespoon juice from 1 small lemon 1/2 teaspoon salt 1 recipe Steamed Broccoli 1. Process first six ingredients in workbowl of food processor or blender, scraping down sides of bowl as needed, until sauce is smooth. 2. Gently toss steamed broccoli with sauce. Adjust seasonings; serve hot or at room temperature. The fresh herbs in this sauce will be pureed, so leaving a few small stems is fine. Source: " Cook's Illustrated Decemeber " E Notes " " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 10g Fat (97.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Vegetable; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * BROCCOLI WITH SPICY BALSAMIC DRESSING AND BLACK OLIVES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 medium garlic clove -- minced 1/2 teaspoon hot red pepper flakes -- or to taste 1/4 teaspoon salt 1/4 cup extra-virgin olive oil 1 recipe Steamed Broccoli 12 large black olives -- such as Kalamata , pitted and quartered 1. Whisk first five ingredients in small bowl; whisk in oil until dressing is smooth. 2. Gently toss steamed broccoli with dressing and olives. Adjust seasonings; serve hot or at room temperature. Source: " Cook's Illustrated Decemeber " E Notes " " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 15g Fat (95.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 248mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cheddar Cheese Soup from Cook;'s Illustrated Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter 1 medium onion -- minced 1 small shallot -- minced 1 medium carrot -- minced 1 small stalk celery -- minced 1 medium clove garlic -- minced 2 tablespoons all-purpose flour 2 1/2 cups chicken or vegetable stock 2 1/2 cups half-and-half 1 bay leaf 1 Pinch cayenne pepper 3 tablespoons dry sherry 12 ounces sharp white cheddar cheese -- shredded (about 3 cups) 1 tablespoon minced fresh thyme leaves Salt and ground black pepper 1. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onion and shallot and cook, stirring occasionally, until softened, about 4 minutes. Add the carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes. 2. Gradually whisk in the chicken stock and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes. 3. Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes. Remove and discard the bay leaf. Slowly whisk in the cheese and thyme until the cheese melts. Season with salt and pepper to taste and serve immediately. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 505 Calories; 35g Fat (67.2% calories from fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 74mg Sodium. Exchanges: 1 Grain(Starch); 4 Vegetable; 7 Fat. NOTES : We like the little bits of cooked vegetables in this recipe. However, if you want a smooth soup, puree the base after the vegetables soften in step 2 (removing the bay leaf first) and then pour it through a strainer; proceed as directed in step 3. This soup can be tricky to reheat and isn't the best candidate for making in advance. Leftovers can be refrigerated in an airtight container for 2 to 3 days. Reheat the soup in a saucepan over low heat, whisking frequently to prevent the soup from separating and curdling. Do not heat the soup above a bare simmer. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crisp-Thin Crust Pizza Recipe By :Cook's Magazine E Notes, Feb 2002 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces unbleached all-purpose flour -- (about 2 cups) 1/2 teaspoon instant yeast 1/2 teaspoon honey 1/2 teaspoon salt 6 1/4 ounces filtered water -- (about 3/4 cup plus 1 1/2 teaspoons) at 100 to 105 degrees preferably filtered or 1/4 cup olive oil Day 1 1. Combine flour, yeast, honey, and salt in workbowl of food processor fitted with steel blade. With machine running, add all but 2 tablespoons water through feed tube. With machine still running, add olive oil through feed tube and process until dough forms a ball, about 30 seconds. Turn dough out onto work surface. See " How to Achieve the Proper Consistency, " below, to see if dough needs more water and to finish kneading. 2. Place dough in gallon-sized, heavy-duty zipper-lock plastic bag and seal. Refrigerate overnight or up to 48 hours. Day 2 1. Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Heat baking stone 1 hour before proceeding. 2. Remove dough from plastic bag and divide in half with pastry scraper. Set each half in center of lightly floured large sheet parchment paper. Cover each with two 18-inch lengths plastic wrap overlapping in center (alternatively, use one 18-inch length of extrawide plastic wrap); let doughs rest 10 minutes. 3. Setting one dough aside, follow illustrations below, " Six Steps To Perfect Pizza, " to roll one dough into 14-inch round with even thinness of 1/32-inch, using tackiness of dough against parchment to help roll. 4. Following illustrations below, peel off plastic wrap, sauce dough, then sprinkle with about 1 cup cheese. With scissors, trim excess parchment so that it is just larger than dough. 5. Slip dough with parchment onto pizza peel, inverted rimmed baking sheet, or rimless cookie sheet, then, following illustrations, slide onto hot baking stone. Bake until deep golden brown, about 10 minutes. Remove from oven with pizza peel or pull parchment with pizza onto baking sheet. Transfer pizza to cutting board, slide parchment out from under pizza; cut pizza into wedges and slide onto wire rack. Let cool 2 minutes until crisp; serve. 6. While first pizza is baking, repeat steps 1 through 5 to roll and sauce second pizza; allow baking stone to reheat 15 minutes after baking first pizza, then repeat step 6 to bake second pizza. Yield: " 2 14 " pizzas " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 488 Calories; 54g Fat (97.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1066mg Sodium. Exchanges: 11 Fat; 0 Other Carbohydrates. NOTES : All-purpose unbleached flour with a protein percentage no higher than 10.5 makes the lightest, crispiest pizzas. We recommend weighing the flour and water, but because many factors affect the flour's capacity to absorb water, heed visual and tactile clues to achieve a dough with the proper consistency. For rolling out the dough, we prefer commercial-sized parchment paper sheets (see below), though parchment sold in rolls 14 inches wide also works. Keep in mind that it is more important for the rolled dough to be of even thinness than to be a perfect circle. For topping the pizzas, we recommend buying a chunk of whole milk mozzarella and shredding it by hand; do not use fresh or prepackaged shredded mozzarella, and resist the temptation to sprinkle on more cheese than is recommended. Between baking pizzas, allow the baking stone to reheat for 15 minutes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Deep-Dish Pizza Recipe By :Cook's Magazine E Notes, Feb 2002 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium baking potato (about 9 ounces) -- peeled and quartered 1 1/2 teaspoons rapid-rise yeast 3 1/2 cups unbleached all-purpose flour 1 cup warm water (105 to 115 degrees) 6 tablespoons extra-virgin olive oil -- plus more for oiling the bowl 1 3/4 teaspoons salt 1 recipe topping (recipes follow) 1. Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato. 2. Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat. 3. In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes. 4. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes. 5. Line low oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, about 15 minutes. Add desired toppings; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes (5 to 10 minutes for 10-inch pizzas). Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 20g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 933mg Sodium. Exchanges: 4 Fat. NOTES : Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. Baking the pizza in a deep-dish pan on a hot pizza stone or quarry tiles will help produce a crisp, well-browned bottom crust. Otherwise, a heavy rimless cookie sheet (do not use an insulated cookie sheet) will work almost as well. If you've only got a rimmed cookie sheet, turn it upside down and bake the pizza on the flat rimless side. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * MASTER RECIPE FOR GARLIC-HERB PIZZA CRUST Recipe By :Cook's Magazine E Notes, Feb 2002 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons virgin olive oil 1 tablespoon minced garlic 1/2 teaspoon herbes de Provence 1 teaspoon ground black pepper 1 1/4 cups water 1 package dry active yeast 1 teaspoon sugar 3 cups bread flour 1/4 cup cornmeal 2 teaspoons salt -- plus extra for sprinkling 1. Heat 2 tablespoons oil in a small skillet; add next 3 ingredients and cook over low heat until garlic softens, about 5 minutes. Cool. 2. Sprinkle yeast and sugar over 1/4 cup warm water and let stand unti yeast starts to swell, about 5 minutes. Mix flour, cornmeal, and salt in a food processor. Add 1 cup cool water and herb oil to yeast mixture. With machine on, gradually pour liquid into dry ingredients; process until a rough ball forms. If dough is too sticky or dry, add flour or water, 1 tablespoon at a time. Let dough rest for 5 minutes, then continue to process until dough is smooth, about 35 seconds. 3. Knead dough by hand a few seconds to form smooth, round ball; place in a lightly oiled bowl, cover with a damp cloth and let rise until dough doubles in size, about 2 hours. 4. Punch dough down and divide into 8 equal pieces. Roll each portion to form a smooth, round ball. Place the balls on a lightly floured surface, cover with a damp cloth, and let rest until they puff slightly, about 30 minutes. 5. Heat grill. Roll each dough ball into a 7-inch round, flouring work surface and dough as necessary. Place on a floured cookie sheet; sprinkle top with flour. Stack the rounds in groups of four. 6. Brush tops of 4 dough rounds with some of remaining olive oil, then sprinkle each with salt. Grill oil side down, covered, until dark brown grill marks appear, 1 to 1 1/2 minutes. Burst any bubbles that develop. Brush dough tops with oil, then flip. (If topping pizzas at this point, quickly arrange a portion of toppings over each pizza round; cover and grill until pizza bottoms are crisp and browned, 2 to 3 minutes; serve immediately and repeat process with remaining rounds.) Grill until bottoms are brown, about 2 minutes longer. Repeat with remaining dough circles. (Can cover and store at room temperature up to 6 hours.) 7. If topping pizzas at this point, place pizza rounds on a cookie sheet, arrange a portion of toppings over each round, and broil until toppings sizzle and cheese melts, 1 to 2 minutes. Serve immediately. Yield: " 8 7-inch dough rounds " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2360 Calories; 88g Fat (34.0% calories from fat); 53g Protein; 333g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 4284mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Vegetable; 16 Fat; 1/2 Other Carbohydrates. NOTES : This dough can be kneaded by any of the usual methods and shaped into rounds as small or as large as you like. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Master Recipe for Steamed Broccoli Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds broccoli (about 1 medium bunch) -- rinsed 1/2 teaspoon salt 1. Separate florets from stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8-inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket. 2. Bring about 1-inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer until just tender, 4 1/2 to 5 minutes. Source: " Cook's Illustrated Decemeber " E Notes " " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 266mg Sodium. Exchanges: . NOTES : If you prefer, follow the instructions for rapidly trimming broccoli: Place the head of broccoli upside down on a work surface. Use a large, sharp knife to quickly trim off the florets very close to their heads. To trim the stalks, stand them up on the cutting board and square them off with a large, sharp knife. Then, proceed directly to steaming. While the broccoli cooks, prepare one of the sauces below.This recipe is a companion to several variation recipes. Nutr. Assoc. : 0 0 * Exported from MasterCook * ROASTED TOMATO TOPPING for Pizza Recipe By :Cook's Magazine E Notes, Feb 2002 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons virgin olive oil -- plus extra for drizzling 1 large Spanish onion (about 1 1/4 pounds) -- halved and sliced thin 1 medium fennel bulb (about 1 pound) -- sliced thin 4 large garlic cloves -- minced 1 tablespoon fresh thyme -- or 1 teaspoon dried 1 teaspoon fennel seeds 1/4 teaspoon red pepper flakes small Roasted Tomatoes 12 plum tomatoes -- halved lenghtwise 3 tablespoons virgin olive oil Salt and ground black pepper 1/2 cup Asiago cheese -- grated (about 1 ounce) 8 7 inch pizza rounds -- on the grill and ready for toppings, or fully cooked (see Master Recipe for Garlic-Herb Pizza Crust) 1. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add onion and fennel; saute until vegetables soften, about 8 minutes. Add garlic; saute until garlic softens, about 2 minutes. Stir in thyme, fennel, and red pepper flakes; season to taste with salt and pepper and set aside. (Can cover and refrigerate overnight.) 2. Heat oven to 375 degrees or heat grill. If roasting tomatoes in oven, place tomato halves in a roasting pan, brush with remaining oil and sprinkle with salt and pepper; roast until tomatoes are just tender, 20 to 30 minutes. If grilling, place oiled and seasoned tomatoes, cut side down, on grill; grill until marked, about 5 minutes. Turn tomatoes cut side up; grill until just tender, 7 to 10 minutes. (Can set aside at room temperature up to 6 hours ahead.) 3. Following steps 6 and/or 7 of Master Recipe, spread a portion of onion-fennel mixture over each pizza round. Top each with 3 tomato halves and sprinkle with cheese. Drizzle with olive oil and proceed with cooking. Per Serving (excluding unknown items): 135 Calories; 11g Fat (67.2% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat. Quote Link to comment Share on other sites More sharing options...
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