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Zuni recipe correction
Dec 13, 11:48PM
The Zuni Cafe Caesar Salad recipe in the Dec. 8 Food & Wine section contained the incorrect amount of oil. Here is the corrected recipe, which includes slightly different preparation instructions. Please note that this makes a thin-style dressing.
Zuni Cafe Caesar Salad
Serves 4 to 6
This recipe is adapted from "The Zuni Cafe Cookbook," by Judy Rodgers.
- 2 salt-packed anchovies, filleted, rinsed, dried, chopped
- 1/2 tablespoon (generous) minced garlic
- 1/2 tablespoon (scant) red wine vinegar
- 2/3 cup + 1 tablespoon olive oil
- -- Pinch sea salt
- -- Freshly ground pepper
- 1/4 pound chewy, rustic French or Italian bread, cut into 3/4-inch cubes
- 2 cold large eggs, well beaten
- -- Juice of 1 lemon (about 2 tablespoons), or to taste
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 2 hearts of romaine lettuce, cored, leaves left whole, chilled
Instructions: Preheat the oven to 300°.
Combine half of the anchovies and garlic in a bowl. Add the vinegar, the 2/3 cup olive oil, and salt and pepper to taste. Let stand for 20 minutes.
Toss the bread cubes with the remaining 1 tablespoon olive oil and a pinch of salt. Spread on a cookie sheet and bake until golden, about 10 minutes.
At serving time, slowly whisk the oil mixture into the eggs to form an emulsion. Add the remaining anchovies and garlic, the lemon juice and 1 tablespoon of the cheese.
Thoroughly toss the lettuce leaves with the dressing, being careful not to bruise them. Taste for salt and add, if necessary.
Divide the salad among chilled serving plates. Add the croutons, dust with more freshly ground pepper and sprinkle with the remaining cheese.
Per serving: 375 calories, 9 g protein, 12 g carbohydrate, 32 g fat (6 g saturated), 79 mg cholesterol, 375 mg sodium, 1 g fiber.
Bacon-Wrapped Dates Recipe from Safeway | KTXL FOX40
Dec 13, 11:24PM
The Bacon-Wrapped Dates that Chef Jeff Anderson made for us on Friday morning were a huge hit! Here's a link to the recipe from the Safeway Culinary Kitchens.
Recipe for Lemon-Glazed Butter Cookies
Dec 13, 11:03PM
These tangy cookies are a great for cutting out shapes and decorating.
Makes 3 dozen
1/2 cup butter, room temperature
1/3 cup sugar
1 large egg
2 teaspoons pure vanilla extract
Finely grated rind of 1 lemon
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
Preheat oven to 350 F. In a large bowl, cream butter and sugar until light and fluffy. On low speed, beat in egg, vanilla, and lemon rind. Mix together flour and baking powder and slowly beat into butter mixture.
Divide dough into two discs. Wrap in plastic wrap and refrigerate until firm enough to handle.
Roll out dough and cut out shapes with cookie cutters. Bake on an ungreased cookie sheet for 10 to 12 minutes until golden. Cool on a wire rack. Drizzle lemon glaze with a fork over cooled cookies. Sprinkle with decorating sugar.
Glaze: Combine 1/2 cup confectioner's sugar with approximately 1 tablespoon lemon juice to make a thin glaze.
Milk Punch recipe
Dec 13, 10:30PM
My milk punch
Makes about 1 gallon
1 (4/5-quart) bottle of bourbon or brandy
3 quarts half-and-half
4 tablespoons vanilla extract
Simply syrup (recipe follows)
Grated nutmeg
Combine the bourbon, half-and-half, and hill well in the refrigerator. Serve in chilled glasses (not over ice) and sprinkle with nutmeg.
Simple syrup:
1 cup water
1 cup
Combine the sugar and water in a small saucepan. Boil until the sugar dissolves and liquid becomes slightly thick. Cool completely before using.
My husband Rock is reading this over my shoulder and wants to add his favorite holiday drink. When brewing your coffee, add ground cinnamon and ground cloves to the coffee grinds. (Amounts depend on how much coffee you're making). Then pour coffee into mugs, add a shot of bourbon, dark rum or brandy. Garnish with sweetened whipped cream.
Winter Recipe: Gingersnaps
Dec 13, 10:30PM
Want a dessert that's perfectly wintery, but not too heavy? We're pretty sure that's why gingersnaps were invented. These little cookies from America's Test Kitchen are the perfect flavorful bite after a big meal. And of course, they're the perfect companion to tea.
Gingersnaps
Makes 80 1½-inch cookies
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
1/2 cup (3 1/2 ounces) granulated sugar
1. Whisk flour, baking soda, and salt together in bowl. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool slightly, about 2 minutes. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until just combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
3. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 2 with remaining dough balls.
TO MAKE AHEAD: Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Let dough stand at room temperature for 30 minutes before shaping. Let frozen dough thaw overnight in the refrigerator before proceeding with recipe. Cooled cookies can be stored at room temperature for up to 2 weeks in airtight container.
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Celebration Egg Nog recipe
Dec 13, 10:18PM
Celebration Eggnog
Makes 8 to 10 servings
6 eggs, separated
1 cup sugar
1 pint bourbon
1 quart heavy whipping cream
Nutmeg
Beat the egg yolks until they are light yellow. Add 2/3 cup of the sugar and beat well. The yolks should be beaten until they are thick and lemon-colored. Slowly add the bourbon, beating all the time. Set aside. In another bowl, beat the egg whites until they are stiff but not too dry, add the remaining 1/3 cup sugar a little at a time as you beat.
Then slowly pour the egg-sugar-bourbon mixture into the egg whites, folding it in every so gently. Whip the cream and fold it into the mixture. Warm the mixture just a bit to serve. Sprinkle with nutmeg. The eggnog can also be served chilled.
Bloody Marys and milk punch are mainstays in my refrigerator during the holidays.
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