Cookbook Recipes

Posts Tagged ‘saucepan’

1/2 pound fish or shellfish, any kind
1/2 teaspoons salt
4 tablespoons olive oil
2 onions, chopped
8 tomatoes, peeled & chopped
1 green pepper, seeded & chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoons piripiri sauce (recipe follows)
1 small glass dry white wine
1/2 ounce cilantro, chopped
4 slices of bread with the crusts cut off

Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 23 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piripiri sauce. Add the wine and a
little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproof dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprinkle well with
the remaining oil or dot with a little butter. Cook in
a preheated oven at 350F for about 30 minutes or until
the fish is tender. Serve with boiled or sliced and fried
potatoes, bread and a slad to make a substantial main meal.
If you cannot obtain coriander leaves, you can use fresh
parsley instead, but this will alter the flavor of the dish.

PiriPiri Sauce:
1 1/4 cups olive oil
8 chilli peppers with tops removed
1 small piece lemon rind
1 bay leaf
Pour the oil into a small, screwtop jar and add the chilli
peppers, bay leaf and lemon rind. Screw on the top and shake.
Leave to stand in a warm place for at least 24 hours before use.
It will keep at room temperature indefinitely.

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups longgrain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three
inches of water at least four hours. Drain the beans and place in
a large pot with two quarts of water. Pin the bay leaf to the onion
with the clove, and add to the beans. Add the garlic. Gradually bring
the beans to a boil, skimming off any foam. Reduce the heat and
gently simmer the beans, uncovered, until tender, about 1 1/2 hours,
adding salt, to taste, during the last ten minutes. Drain the beans
and refresh under cold water. Discard the onion.
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large
heavy saucepan. Add the rice and return to a boil. Reduce the heat
and gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown
over medium heat, about five minutes. Add the beans and rice and
cook over medium heat until the rice is lightly browned and the
mixture is very aromatic, about five minutes.
Correct the seasonings before serving.

2 large plums, diced
1 large apple, peeled, cored, and diced
2 medium peaches, diced
1 cup diced cantaloupe
1/4 cup raisins
2 tablespoons lemon juice
1/2 cup honey, melted
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 cup couscous
2 tablespoons crushed pistachios

Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice,
and honey in a saucepan; then cover and cook over low heat for
10 minutes. Add butter, cinnamon and couscous. Cook over low heat,
stirring often, until couscous is done.
Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle
with pistachios just before serving.

Filling:
1 pound walnuts, coarsely chopped
1/4 cup sugar
1 teaspoon cinnamon

Pastry:
1 pound phyllo pastry
6 oz. unsalted butter, melted

Syrup:
1/2 pound sugar
10 oz. water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking
dish. Measure the length of the phyllo against the baking dish roughly
and, allowing 1 inch extra approximately for shrinkage, cut to length
with a sharp knife. Brush each layer of phyllo with melted butter and
spread over the base of the container as evenly as possible. Once you
have used 5 layers of pastry, sprinkle a thin layer of filling all over
the surface and add 3 more layers. Sprinkle a thin layer of filling and
place 2 more sheets of phyllo on top. Sprinkle on all the remaining
filling, spreading it evenly, and cover with 78 more layers of phyllo,
brushing individually with butter. Fold any excess pastry on either of
the sides over the filling and brush it with butter. Brush the top layer
liberally with butter in order to get it crisp and golden. Trim any
excess pastry with a small sharp knife, keeping in mind that it will
also shrink.
Cut the top layers of fyllo carefully, either diagonally into diamond
shapes or straight, which will result in square or elongated pieces.
Be careful not to cut right down to the base, but only the top layers.
This is done in order to make cutting and lifting the pieces out, once
it is cooked, much easier and efficient. Using the tips of four fingers,
sprinkle drops of water all over the surface and cook it in a preheated
oven at 375F for 15 minutes; lower the heat to 350F and cook for a
further 20 minutes. In the meantime, prepare the syrup. Place all the
syrup ingredients, apart from the honey, in a saucepan and stir to
dissolve the sugar. Simmer for 68 minutes, add the honey and simmer
for a further 5 minutes until it thickens slightly. Let the baklava
cool down then pour the hot but not boiling syrup slowly all over,
through a strainer.
Let it stand and absorb the syrup. Cut and serve.

2 medium onions [about 8 ounces total], ends cut flat, peeled, cut
in half lengthwise
1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces
2 small carrots [about 4 ounces total], peeled, cut to fit the feed
tube vertically
3 plum tomatoes [about 9 ounces total], quartered and seeded
3 1/2 pounds fresh spinach, washed, stems removed
1 cup veal stock, preferably homemade
1/2 cup Sauternes
Salt and freshly ground black pepper
6 slices calf’s liver [about 5 ounces each], trimmed

Slice the onions thin, and saute in 2 tablespoons butter over low
heat until the onions begin to exude their liquid, about 5 minutes.
Cover and cook, stirring occasionally, until the onions are golden and
very soft, about 25 minutes more.
For flowerlike carrot slices, make 5 evenlyspaced lengthwise cuts
on each carrot piece with a fruit and vegetable stripper; slice them
into very thin rounds. Reserve.
Coursely chop the tomatoes. Reserve.
Bring a large pot of water to the boil, add the spinach and cook for
2 minutes. Drain and rinse under cold running water until cool enough
to handle. Squeeze the spinach to remove all the liquid. Pulse the
spinach, in a food processor until finely chopped, about 6 times.
Add the onions and process until smooth, about 1 minute. Reserve.
To make the sauce, bring the stock, Sauternes and chopped tomatoes to
the boil in a medium skillet. Cook until reduced by onethird, about
9 minutes. Strain into a small saucepan, pressing on the tomatoes to
exude all their liquid: there should be about l/2 cup. Set the skillet
aside. Whisk 8 tablespoons of the butter, one piece at a time, into the
reduced liquid, over low heat. Season to taste and keep warm.
Add 2 tablespoons butter to the skillet used to reduce the sauce. Add
the spinach mixture and season to taste. Keep warm, stirring occasionally.
Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons
butter over medium high heat until golden brown on the outside but still
pink on the inside, about 2 minutes on each side. Remove to a plate and
cover loosely with foil to keep warm. Cook the remaining liver, adding
more butter as necessary.
Meanwhile, blanch the carrot slices in boiling water until just tender,
about 2 minutes. Drain.Fill a pastry bag fitted with a l/2inch star tip with the spinach
mixture. Pipe some spinach around the inner rim of 6 individual serving
plates. Cut each piece of liver diagonally into 3/4 inch wide slices and
arrange spokefashion on each plate. Spoon an equal amount of the sauce on each serving and garnish with the carrot slices.

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

1 In a large saucepan over medium high heat, saute the
stew meat, onion and celery for 5 minutes, or until meat is
browned on all sides.
2 Stir in the bouillon, parsley, ground black pepper,
carrots, water and egg noodles. Bring to a boil, reduce heat to
low and simmer for 30 minutes.
Beef

1 Spanish or 2 Bermuda onions
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
6 eggs
1 teaspoonful of salt
1 saltspoonful of pepper
1/2 saltspoonful of grated nutmeg

Separate the whites and yolks of the eggs. Put the butter into a
saucepan, add the onions, cut into _very thin_ slices; shake until the
onions are soft, but not brown, then dust over the flour, mix, and add
the milk, salt, pepper and nutmeg. Stir carefully until this reaches
boiling point, then stand it on the back part of the stove where it
will keep hot for at least ten minutes. Beat the yolks of the eggs
until very creamy, then stir them into the sauce, take from the fire,
and fold in the well-beaten whites of the eggs. Turn into a baking
dish or casserole and bake in a hot oven fifteen minutes; serve at
once.

Makes 2 servings

Nutrition Per Serving

Calories
215

Fat
5 g

Protein
9 g

Carbohydrates
35 g

Cholesterol
35 mg

Sodium
274 mg

cup (125 ml) orange juice
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) sugar
block tofu ( pound, or 113 g), sliced into thin strips
4 slices whole wheat bread

1. In a saucepan over medium heat, combine the orange juice, cinnamon, and sugar. When the mixture begins to bubble, add the strips of tofu. Cook for 3 minutes.

2. While the tofu is cooking, toast the bread.

3. Remove the tofu from the saucepan and lay the strips on the toast. Drizzle with juice from the pan.

akes 4 servings

Nutrition Per Serving

Calories
253

Fat
8 g

Protein
12 g

Carbohydrates
63 g

Cholesterol

96 mg

Sodium
506 mg

Serve each person two slices with orange-strawberry syrup poured over the top. If it’s just you at the table, halve the recipe or save the leftovers for later.

1 cups (375 ml) orange juice
2 eggs
cup (60 ml) skim milk
teaspoon (1 ml) cinnamon
teaspoon (3 ml) sugar
cup (60 ml) strawberry jam
2 teaspoons (10 ml) butter
8 slices whole-wheat bread

1. In a bowl, combine cup of the orange juice and the eggs, milk, cinnamon, and sugar. Set aside.

2. In a small saucepan, combine the remaining 1 cup of orange juice and the strawberry jam. Heat to a simmer, stirring until most of the jam is liquefied. Keep simmering over low heat.

3. In a large skillet over medium heat, melt about of the butter. Dip bread (one piece at a time) in the egg mixture. Turn to coat both sides.

4. Cook each piece of bread in the skillet, flipping, until both sides are golden brown. Add more butter to the pan as necessary.