Pakora

I had always loved pakora, but the pakora you get in the US is different than the one in Delhi. I think the stuff here in the US is more punjabi style - the veggies are kind of mushed up and combined with the batter...I prefer more north Indian style where the veggies are not chopped up, but whole actual pieces.

This is the version I prefer...and hope you do as well. Some say it's almost like Japanese tempura, but with an Indian twist. I think every culture has something with batter deep fried veggies. If not, then they should! :)

FYI - this recipe calls for cauliflower and onions, but don't be afraid to use carrots and thinly sliced potatoes as well. This batter works well with almost any vegetable...except celery, turnips and beets. *hurls* Nothing can make those 3 things ever taste good.

Ingredients

• 1 cup chickpea flour
• 1/2 tsp ground coriander
• 1 tsp salt (I prefer seasalt)
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (can be made to 1 TBSP for more kick)
• 1/2 tsp Garam Masala**
  
• 2 cloves garlic, chopped (I tend to use 1/2 tsp garlic powder because the flavor can be spread around throughout the batter a lot better)
• 3/4 c water
• 1 quart oil for frying
• 1/2 a head of cauliflower florets
• 2 onions, cut into rings

METHOD

1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

** Garam Masala can be found at your local Asian market in the Indian spices section OR if you are feeling brave enough, you can make your own. I am lazy, so I go out and buy it. :D

Chocolate Mousse Pie

I highly suggest using the best chocolate you can find out there for this - ie Scharffenberger or Lindt. Anything else makes this recipe a fail from the moment you purchase a cheap chocolate.

Ingredients

Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar

Chocolate shavings (optional)


Preparation

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Bring 1 cup cream to boil in a medium sized heavy saucepan and whisk briskly, adding in the chocolate, vanilla and salt.Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Serves 8.

Cheesecake - NY Style

Ingredients

• 1 crumb crust recipe, at the bottom of the page
  
• 5 (8-oz) packages cream cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 5 large eggs
• 2 large egg yolks
• 1/2 teaspoon vanilla

METHOD

Make crumb crust as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Crumb crust recipe

Ingredients

• 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
• 5 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/8 teaspoon salt

METHOD

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

• I'll be honest and say that the 550F starting point freaked me out. It led to a slightly charred top - not pretty. I suggest starting it at 450F for the first 10-15 minutes, then down to 200 for about an hour and a half (it may take longer or shorter, keep checking your cheesecake!). After that, turn off the oven and let the cheesecake stay in there for an additional 30 minutes with the door closed. When the 30 mins have passed, crack open the oven door (leaving cheesecake in there) and leave in there for another 30 to 40 minutes. Doing that should result in a cheesecake with no cracks on top. It's ok if there is a crack, though! (these recommendations are for an electric oven...if you have gas, you might want to keep a closer eye and make your own call)
  
• The cheesecake will keep well for 2 weeks if you keep it covered and chilled.

cheesecake - light and fluffy

This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

Bold italics = suggestions/hints/notes

Ingredients

• 2 1/2 (8-oz) packages cream cheese (1 1/4 lb), softened
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened, plus additional for pan
• 1 1/2 cups sugar (I would recommend dropping the sugar to 1 cup)
  
• 8 large eggs, separated
• 2 teaspoons finely grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon orange-flower water*
• 1/2 teaspoon almond extract
• 1/4 cup cornstarch

Special equipment: parchment paper cut into a 10-inch round and a 32- by 5-inch strip; a 10-inch (26-cm) springform pan.

METHOD

Preheat oven to 350°F.

Butter bottom and side of springform pan. Line bottom with round of parchment and butter round. Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan. (Strip will extend 2 inches above rim of pan.)

Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld. Add cornstarch and mix at low speed until just combined.

Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld.

Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.

Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.

• Hot water bath = To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan. For some, a hot water bath is really stressful for when you take out your item from the oven...the fear of the hot water sloshing and burning you is a real turn off for some. If this is your first time using a hot water bath, DO NOT use a disposable aluminum pan - you'll get burned...literally.
• I recommended dropping the sugar to 1c because it was far too sweet otherwise...and not in a good way.
• Orange flower water can be found (sometimes) in BevMo or a gourmet cooking store. If you can't find orange flower water and need it for a recipe, chop orange peel (I grate mine) and soak for 24 hours in sweet white wine. Strain before using wine.

Cheesecake - Peppermint

Bold italic = suggestions and notes that you might want to take a look at before you start...

Crust

• 1 9-ounce box chocolate wafer cookies
• 1/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted

Ingredients

• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 1/4 cup half and half
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (I suggest using peppermint OIL)
  
• 1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed

Topping

• 1 1/2 cups sour cream
• 3 tablespoons sugar (can be increased to 1/4 c for extra sugary goodness - highly recommended)
  
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract

METHOD

For crust:
Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.

For Filling:
Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.

Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.

For Topping:
Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)

Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.

• Use a 10" springform pan because it may not cook properly or all the way through.
• I suggested using peppermint oil because if you want a bit more of a minty taste, that's the way to go. If not, stick to the original peppermint extract.
• You can also add 1/2 c of mini chocolate chips to the batter as well - some friends suggested I try that...and it rocks.
• It is very important to have your ingredients (cream cheese, eggs, etc) at ROOM TEMP. I cannot stress that enough.
• Do not add the peppermint candies until you are ready to serve, otherwise they will melt.
  

Ginger Molasses Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons grated fresh ginger
• 1 TBSP cinnamon
• 1 TBSP nutmeg
  
• 3/4 cup butter, softened
• 1 cup white sugar
• 1/4 cup molasses
• 1 egg
• 1 cup white sugar

METHOD

In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.

Preheat oven to 350 degrees F (175 degrees C)

Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.

Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

Ricotta Pancakes

Don't knock it till ya try it!

Bold italics = suggestion/hint

Ingredients

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs, separated
• 2 cups milk
• 4 ounces ricotta, well drained (1/2 cup)
• Butter or vegetable oil (I prefer butter)

METHOD

Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.

Warm a serving platter in a 200 degree F oven.

Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.

You can vary the recipe by adding frozen (or fresh) blueberries to the batter after it has been poured onto the griddle, before you flip it.

Peanut Butter and Banana Stuffed French Toast

Ok, give this a shot before you go all "ewww....how gross!" on me.

Try the recipe as is before you modify it. That's all I'm asking.

You can thank me later!

Ingredients

• 6 slices day-old white or wheat bread
• 1 to 2 ripe bananas
• 8 tablespoons creamy peanut butter
• Honey, for drizzling
• 4 eggs
• 1/4 cup heavy cream
• 1 TBSP vanilla
• 1 tablespoon dark rum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Dash salt
• Butter or oil, for frying
• Powdered (icing) sugar, for topping
• Maple syrup, for topping

METHOD

Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.

In a shallow medium sized bowl, gently whip by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.

Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

Focaccia

This is my most favorite recipe for focaccia. I've tried others and this is the one that I keep coming back to. It makes a lot of bread, so you may want to halve the recipe.

Ingredients

• two 1/4-ounce packages (5 teaspoons) active dry yeast
• 1 teaspoon sugar
• 2 cups warm water (105°‐115° F.)
• 1 tablespoon table salt
• about 5 1/2 cups all-purpose flour
• 1/3 cup olive oil
• 2 teaspoons minced fresh thyme leaves
• 2 tablespoons cornmeal
• 1/2 cup coarsely grated Parmesan
• coarse salt for sprinkling
• freshly ground black pepper for sprinkling

METHOD

In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl stir together table salt and 5 cups flour. Stir oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 2 minutes, or until soft and slightly sticky.

Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.

Transfer dough to a lightly floured surface and divide in half. Knead thyme into one half and knead plain half 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling.

Preheat oven to 450° F.

Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans. Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.

Sprinkle with Parmesan cheese as well as coarse salt (like kosher salt or sea salt) and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccias from pans and cool on racks.

Scottish Baps (breakfast rolls)

For some reason, August is starting out as a total bread month. I am not sure why...

NOTE: Prep time does not include one hour rising time

Bold italic = suggestions/hints/tips/ideas

8 servings

45 min prep time

Ingredients

• 2 (7g) envelopes yeast
• 2 TSP sugar
• 2/3 c warm water
• 2/3 c warm milk (I suggest using full fat)
• 3 1/3 c plain flour (please, FOR THE LOVE OF GOD, DO NOT USE SELF RISING FLOUR)
• 1 TSP salt
• 60g lard (about 4 TBSP butter)

METHOD

Combine yeast, sugar, water and milk in bowl. Cover and leave in a warm place until frothy, about 10 minutes.

Sift flour and salt in a large bowl. If you do not have a sifter, you can use a fine grade sieve and push the flour through with the back of a wooden spoon. Rub in lard/butter.

Stir the yeast mixture in and mix to a soft dough. Cover with a clean cloth (I prefer to use plastic/cling wrap) and leave in a warm place for 1 hour or until doubled in size.

Turn dough onto lightly floured surface and knead for 5 minutes or until smooth.

Divide dough into 8 pieces and knead each piece into balls.

Place 5cm apart on greased oven trays. Dust lightly with sifted flour and cover with tea towel. Let rise for 10 to 15 minutes.

Make an indent in the middle of the rolls with your finger.

Bake in preheated oven at 450F (220C) for 15 minutes or until lightly browned.

Serve hot.

Fresh Pesto

By far, the easiest recipe out there. The ingredients are so simple, you can't go wrong! I love making this pesto and putting it on my pizza dough for pesto pizza.

Forget ordering take out - you can make this at home and love it!

Special note: You will need a food processor for this.

As always, bold italicized are suggestions and hints.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup freshly grated parmesan-reggiano or romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts (I usually omit this because some people have nut allergies)
• 3 medium sized garlic cloves
• Salt and freshly ground pepper to taste

METHOD

In the food processor, combine the basil and the pine nuts/walnuts. Pulse a few times. If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil. Add the garlic.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Just remember that a little goes a long way! I tend to use 1/4c to 1/2 cup for my pesto pizza.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices

Chocolate Pizza

This chocolate pizza utilizes my pizza dough.

Ingredients

Pizza Dough

2 TSP butter (1/4 of a stick), melted
1/4 c chocolate-hazelnut spread (like Nutella)
1/2 cup chopped bittersweet or semi-sweet chocolate
2 TBSP chopped high quality white chocolate (like Lindt or Perugina)
2 TBSP chopped toasted hazelnuts

METHOD

Preheat oven to 450F. Line a large baking sheet with parchment paper. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges and serve.

Pizza Dough

My most favorite pizza dough - it's very simple...and yet so delicious. I will also add on a recipe for chocolate pizza that will utilize this recipe. If you don't want chocolate pizza, feel free to garnish with your favorite tomato based pizza sauce (or whatever sauce you fancy, really) and go to town.

Preheat oven to 450F

3/4 c warm water (105F to 115F)
1 envelope active dry yeast

2 c (or more) all purpose flour
1 TSP sugar
3/4 TSP salt
3 tablespoons olive oil

Pour 3/4 cup warm water into a small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar and salt in processor. Add yeast mixture and 3 TBSP oil; process until dough forms a sticky ball. Transfer to a ligtly floured surface.

ALTERNATELY

If you are using a stand alone mixer, use the dough hook attachment, spraying the hook with Pam. Process the dough on medium-high until the dough starts to climb the hook. Keep an eye on it because it happens quickly - about 2-3 minutes. When that occurs, remove the dough from the hook. Make sure to not overwork the dough or you'll have to start again.

Transfer to a lightly floured surface.

Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.

Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Punch down dough.

Can be done ahead by 1 day. Store in airtight container in refrigerator.

Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Spread your favorite pizza sauce on it (I don't use sauce, I tend to make pesto pizza...mmm) and toppings, then pop into the oven, baking until the cheese bubbles and the crust looks golden brown.

Remove from the oven and let rest for 5 minutes before cutting.

Notes:

Knead - when the dough is smooth and no longer sticks to your hands, you're done.
Punch - punching down the dough pops air bubbles, resulting in even texture.
Roll - If your pizza dough is elastic and hard to roll, let it sit for 5 to 10 minutes so the dough relaxes. Start in the center and roll outward.

Pancakes

Mmm...pancakes.

Ingredients
1 1/2 cups all-purpose flour
3 1/2 TSP baking powder
1 TSP salt
1 TSP sugar
1 1/4 c milk
1 egg
3 TBSP butter melted (unsalted)

METHOD
In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.

Crab Dip

My cousin Lia generously shared this with me. I don't care if my hips hate me later. My taste buds thank me with each bite.

Ingredients

1 lb. Dungeness crab meat, canned or fresh

12 oz. canned artichoke hearts, drained and roughly chopped

3 cups mayonnaise

½ lb. parmesan cheese, shredded (about 1 cup; can be a little generous with it, too)

½ Maui onion, finely diced (or use a regular onion...best if you can find a sweet type)

½ teaspoon white pepper

lemon wedges for garnish

Method

Drain crab meat and remove any shells. Transfer to a large mixing bowl. Add remaining ingredients and mix well. Spoon into individual ramekins or large oven-proof casserole and heat in oven at 375° until mixture is bubbly and top is lightly browned (small ramekins could be heated under the broiler with rack in middle of oven). Serve with sliced French bread or sourdough bread. Garnish with lemon wedges.