Recipes...

[nudeyorker]

I'm finishing up my shopping list for Passover, one of the things I always look forward to is...

Babanatza (if you are not making this for Passover use semolina instead of matzah meal)
2 cups dark raisins or figs
12 large eggs
1 1/2 cups sugar
3/4 cup honey
1 1/2 cups matzah meal (or semolina)
2 cups coarsely chopped almonds or walnuts
2 medium apples peeled, cored and chopped

Soak the raisins or figs in water overnight covered; grind or puree. Preheat the oven to 325 degrees and butter a large baking dish.
Beat the eggs until light and fluffy and add the sugar and honey and beat until creamy and thick (about five minutes) stir in the raisins or figs and matzah or semolina, nuts and apples. Pour into the prepared pan (it should not be more than 2" deep) sprinkle lightly with cinnamon bake until golden brown (about 1 1/2 hours) Let cool and serve topped with applesauce.

 

[nudeyorker]

I normally make a ham for Easter but alas this year it's still Passover so I'm having a Crown Roast of Lamb instead.

4 lb lamb crown roast (about 18 ribs)
4 TBL Butter
1 shallot sliced
6 TBL dry white wine
2 tarragon sprigs (fresh)
1 TBL flour
1 1/4 cups beef stock
Watercress or flat parsley to garnish

Preheat the oven to 400 degrees. Wrap the end of each rib with foil to prevent the tips from burning during roasting. Place the butter, shallot, wine and tarragon in the roasting pan and baste the the meat frequently for 50 minutes. Turn the oven off and let roast for another 10 minutes. Transfer to a warmed serving dish.

Discard all but 1-2 TBL of the pan fat from the pan and stir in the flour and then the stock and bring to a boil run through a strainer and salt and pepper to taste. Remove the foil from the bones and replace with a paper frill. Fill the crown with the watercress or parsley and serve with the gravy. I make roasted new potatoes and green beans or broccoli.

 

[nudeyorker]

I made this last night for dessert tonight. This is best made the day before and this is one of my favorite and most prized recipes and it's one of the most delicious and easy things in the world to make and it's also one of the most requested things when I'm asked to bring dessert to a gathering...

This is one of the other things that I make that does not have a name..but I must preface this with use the highest quality ingredients available to you...

All ingredients should start at room temperature
1 pound semisweet chocolate
1 cup unsalted butter
6 large eggs (sometimes I sneak another egg in)

Butter an 8" springform pan and line the bottom with parchment paper and double wrap the pan with foil. Have a pot of boiling water ready and preheat the oven to 425 degrees.

Melt the chocolate and butter in a metal bowl set over simmering water until smooth. Set aside

This is one of the most important steps to the success or failure of this cake. In a large bowl put your eggs under hot running water (not scalding hot water) and let the water run over them until they are hot to the touch.
Break the eggs into the work bowl of your mixer fitted with the whisk attachment; beat on medium speed until about tripled in volume (about five minutes)

Switch to the paddle attachment and attach a new bowl. Put half of the egg mixture in the bowl and slowly add the chocolate mixture until incorporated. Gently fold in the remaining egg mixture.

Put the wrapped pan in a larger roasting pan and add boiling water to about halfway up the side of the pan.

Place the cake in the oven and bake for five minutes, then cover the cake with buttered foil for 10 minutes. Remove from the oven and water bath and let cool on a rack for about an hour.(It will be a little jigglely) Cover with plastic wrap and refrigerate for about 4-6 hours.

To unmold cover a larger plate with plastic wrap and run a thin knife around the springform pan and then release the side of the pan. Place the plastic wrapped plate on top and invert. Remove the bottom of the pan and the parchment paper and reinvert on to a serving plate. Refrigerate until the next step....
Now we are going to make a Ganache icing for the top...

6 oz bittersweet chocolate chopped. ( I usually pulverize it in the food processor)
1/2 cup heavy cream
2.5 TBL unsalted butter cut in two or three pieces
1 tsp dark rum

Heat the cream until simmering turn of the heat and remove from stovetop add the butter and rum and carefully spoon the chocolate over the top in an even layer. After five minutes slowly stir the mixture to incorporate the chocolate and cream. Stir gently again in five minutes and set aside. It should be smooth and glossy, if not give it another stir.

Then spread a thin layer of the ganache over the cake and refrigerate for a few hours. I serve this topped with whipped cream and a little cocoa powder and some toasted slivered almonds.

Enjoy :smile:

 

[LaFemme]

I made this last night for dessert tonight. This is best made the day before and this is one of my favorite and most prized recipes and it's one of the most delicious and easy things in the world to make and it's also one of the most requested things when I'm asked to bring dessert to a gathering...

This is one of the other things that I make that does not have a name..but I must preface this with use the highest quality ingredients available to you...

All ingredients should start at room temperature
1 pound semisweet chocolate
1 cup unsalted butter
6 large eggs (sometimes I sneak another egg in)

Butter an 8" springform pan and line the bottom with parchment paper and double wrap the pan with foil. Have a pot of boiling water ready and preheat the oven to 425 degrees.

Melt the chocolate and butter in a metal bowl set over simmering water until smooth. Set aside

This is one of the most important steps to the success or failure of this cake. In a large bowl put your eggs under hot running water (not scalding hot water) and let the water run over them until they are hot to the touch.
Break the eggs into the work bowl of your mixer fitted with the whisk attachment; beat on medium speed until about tripled in volume (about five minutes)

Switch to the paddle attachment and attach a new bowl. Put half of the egg mixture in the bowl and slowly add the chocolate mixture until incorporated. Gently fold in the remaining egg mixture.

Put the wrapped pan in a larger roasting pan and add boiling water to about halfway up the side of the pan.

Place the cake in the oven and bake for five minutes, then cover the cake with buttered foil for 10 minutes. Remove from the oven and water bath and let cool on a rack for about an hour.(It will be a little jigglely) Cover with plastic wrap and refrigerate for about 4-6 hours.

To unmold cover a larger plate with plastic wrap and run a thin knife around the springform pan and then release the side of the pan. Place the plastic wrapped plate on top and invert. Remove the bottom of the pan and the parchment paper and reinvert on to a serving plate. Refrigerate until the next step....
Now we are going to make a Ganache icing for the top...

6 oz bittersweet chocolate chopped. ( I usually pulverize it in the food processor)
1/2 cup heavy cream
2.5 TBL unsalted butter cut in two or three pieces
1 tsp dark rum

Heat the cream until simmering turn of the heat and remove from stovetop add the butter and rum and carefully spoon the chocolate over the top in an even layer. After five minutes slowly stir the mixture to incorporate the chocolate and cream. Stir gently again in five minutes and set aside. It should be smooth and glossy, if not give it another stir.

Then spread a thin layer of the ganache over the cake and refrigerate for a few hours. I serve this topped with whipped cream and a little cocoa powder and some toasted slivered almonds.

Enjoy :smile:

Did you make that for my birthday? Aw, Nudie, you shouldn't have! :kiss:

 

[nudeyorker]

Did you make that for my birthday? Aw, Nudie, you shouldn't have! :kiss:

I did and did not even know it until I checked your date of birth! A belated Hau`oli Lā Hānau! Hope your day was swell and wishing you a year of joy!

 

[LaFemme]

I did and did not even know it until I checked your date of birth! A belated Hau`oli Lā Hānau! Hope your day was swell and wishing you a year of joy!

Well, I appreciate it. And chocolate, toasted almonds....does it get any better than that? Oh yeah! Add whipped cream! *Femmy melts into a puddle of delighted drool*

 

[Bean_head]

Any ideas for a nice vegetarian cheesy bake guys?

Suddenly got an urge.

 

[nudeyorker]

When I was dating a vegetarian this was his favorite...

Pancake Cannelloni With Spinach & Four Cheeses

For the pancake
4 oz plain flour sifted
Pinch of salt
2 large eggs
7 oz milk mixed with 3 oz water
2 oz butter

In a large mixing bowl sift the flour and the salt; make a well in the center and break the eggs into it. Whisk the eggs into the flour. Add small quantities of the milk mixture and whisk until there are no lumps. Melt the butter and whisk it into the mixture. Use a paper towel to soak up the remaining butter in the pan you melted it in and lubricate a pan with it.

Get the pan (6-7") really hot and then turn it down to medium; put about two tablespoons of batter on the pan and spin it around to make the base of the pan evenly coated with the pancake batter; it should only take about 30 seconds to cook and then flip it--- the other side should only take about 30-40 seconds to cook. Remove from pan to a plate. Stack the pancake with sheets of parchment paper in between until you are ready to assemble.

Now for the sauce
1 pint milk
2 oz butter
1 1/4 oz plain flour
1 bay leaf
A good grating of fresh nutmeg
2 1/2 oz heavy cream

For the filling
1 lb fresh baby spinach (stems removed)
1/2 oz butter
5 oz Ricotta cheese
5 oz Gorgonzola cheese (crumbled)
2 1/2 oz Parmigiano Reggiano cheese (grated)
4 spring onions finely sliced (including the green part)

For the topping
4 oz Mozzarella cheese (grated)
1 1/2 oz Parmigiano Reggiano cheese (grated)

Butter a 9X9X2 baking dish and preheat your oven to gas mark 6 (400)

To make the sauce put the milk butter and flour and bay leaf in a pan an bring to a simmer and use a whisk until it thickens. Season with salt and pepper and a good grating of nutmeg. Turn the heat down to low and let it simmer for two minutes. Remove from heat and remove bay leaf and discard and stir in the cream.
Cook the spinach in a large saucepan with a couple pats of butter and saute until it's wilted and collapses. Place in a colander and squeeze out any excess juice with a paper towel. Place the spinach in a bowl and chop with a knife and add the Gorgonzola and Parmesan cheese and another grate of nutmeg. Mix everything together and add a couple grinds of fresh pepper. (Don't add salt or it will be too salty) Add the chopped onions and 5 tablespoons of the sauce and mix.

Lay a pancake out and put a heaping tablespoon of the filling in and roll it up and tuck the edges under.(repeat with the remaining pancakes) Lay the pancakes in the baking dish and scatter half of the cheese over the top and use the remaining sauce over that and then sprinkle the remaining cheese on top.
Bake on the top shelf of the oven for 20-25 minutes until the top is brown and bubbling.

 

[Bean_head]

Spinach AND cheese, you've done it again Nudey.

Recipe sounds great, a bit like cannelloni? The addition of nutmeg in cheese sauces I've found makes all the difference.

 

[nudeyorker]

I made this last night for dessert tonight. This is best made the day before and this is one of my favorite and most prized recipes and it's one of the most delicious and easy things in the world to make and it's also one of the most requested things when I'm asked to bring dessert to a gathering...

This is one of the other things that I make that does not have a name..but I must preface this with use the highest quality ingredients available to you...

All ingredients should start at room temperature
1 pound semisweet chocolate
1 cup unsalted butter
6 large eggs (sometimes I sneak another egg in)

Butter an 8" springform pan and line the bottom with parchment paper and double wrap the pan with foil. Have a pot of boiling water ready and preheat the oven to 425 degrees.

Melt the chocolate and butter in a metal bowl set over simmering water until smooth. Set aside

This is one of the most important steps to the success or failure of this cake. In a large bowl put your eggs under hot running water (not scalding hot water) and let the water run over them until they are hot to the touch.
Break the eggs into the work bowl of your mixer fitted with the whisk attachment; beat on medium speed until about tripled in volume (about five minutes)

Switch to the paddle attachment and attach a new bowl. Put half of the egg mixture in the bowl and slowly add the chocolate mixture until incorporated. Gently fold in the remaining egg mixture.

Put the wrapped pan in a larger roasting pan and add boiling water to about halfway up the side of the pan.

Place the cake in the oven and bake for five minutes, then cover the cake with buttered foil for 10 minutes. Remove from the oven and water bath and let cool on a rack for about an hour.(It will be a little jigglely) Cover with plastic wrap and refrigerate for about 4-6 hours.

To unmold cover a larger plate with plastic wrap and run a thin knife around the springform pan and then release the side of the pan. Place the plastic wrapped plate on top and invert. Remove the bottom of the pan and the parchment paper and reinvert on to a serving plate. Refrigerate until the next step....
Now we are going to make a Ganache icing for the top...

6 oz bittersweet chocolate chopped. ( I usually pulverize it in the food processor)
1/2 cup heavy cream
2.5 TBL unsalted butter cut in two or three pieces
1 tsp dark rum

Heat the cream until simmering turn of the heat and remove from stovetop add the butter and rum and carefully spoon the chocolate over the top in an even layer. After five minutes slowly stir the mixture to incorporate the chocolate and cream. Stir gently again in five minutes and set aside. It should be smooth and glossy, if not give it another stir.

Then spread a thin layer of the ganache over the cake and refrigerate for a few hours. I serve this topped with whipped cream and a little cocoa powder and some toasted slivered almonds.

Enjoy :smile:

I made another one! This is what it looks like...

 

[MickeyLee]

*looks at bag of pretzel M&Ms... looks at Dr. Nudie's attachment*

:frown:

 

[nudeyorker]

*looks at bag of pretzel M&Ms... looks at Dr. Nudie's attachment*

:frown:

Beer and pretzel M&M's is one of my favorite snacks!

 

[nudeyorker]

OK so last night we were watching - The Glass Bottom Boat - It's a cute movie and besides you get to see Rod Taylor nearly nude twice... but I digress there is a banana cake at the center of a scene and it got me to thinking I make the mother of all banana cakes so I'm making one today..

Banana Cake

Before you make the cake you need to make...
Caramel Filling
Pasty Cream
Frosting

Caramel Filling
1 cup sugar
1/2 cup water
1/2 cup heavy cream
1.5 TBL cold unlsalted butter

Combine the water and the sugar over medium heat and let it bubble until it turns light amber (about 12-15 minutes) Remove from heat and very slowly add the cream and whisk like crazy with a long handled whisk and then add the butter and keep whisking until it stops bubbling (it's very hot so be careful) allow to cool to room temp and then refrigerate for about 2 hours.


Pasty Cream
1 cup milk
1/2 vanilla bean spit lengthwise
1/4 cup +1 tsp sugar
3 egg yolks at room temperature
1.5 TBL cornstarch

Pour the milk in a saucepan and scrape the seeds from the vanilla bean in and add the pod stir over medium heat.

Meanwhile in a heatproof bowl whisk the sugar and egg yolks and sift the cornstarch into the eggs and whisk again.

When the milk come to a low boil remove the bean pod and discard and pour half the milk into the yolks and whisk constantly while doing so. Return the mixture to the saucepan with the remaining milk and bring to a rolling boil. Remove from heat and cover with plastic and refrigerate.

Frosting (you need a candy thermometer for this)
5 egg whites
1 cup +2 TBL sugar
6 TBL water
1 cup unsalted butter at room temperature

Put the egg whites in a clean bowl and combine the sugar and water in a small saucepan and bring to a boil over med/high heat (add the candy thermometer to the pan) As soon as the mixture begins to boil start beating your egg whites and beat until soft peaks form.
When the sugar reaches 240 degrees remove from heat. Pour the mixture slowly into the egg whites and mix on high until the mixture is cool and reaches room temperature. Add the butter and mix well. Add three TBL of the caramel to the frosting and mix well and refrigerate.

Now for the cake... preheat your oven to 350 degrees (if anyone ever tells you that a banana cake will bake in 30-40 minutes they are lying to you and have an ax to grind so don't believe them) Butter and flour an 8" springform pan and line the bottom with parchment paper.

Sift together
2 cups cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

In a small bowl mash three ripe bananas with a fork and add 1/2 cup sour cream and mix with a whisk or mixer until smooth.

In a bowl cream 1/2 cup +2 TBL unsalted butter at room temperature add
1 cup sugar and mix for about 3 minutes
add
2 eggs (at room temperature)
1.5 tsp vanilla extract

Add the flour in 1 cup batches alternating with the banana mixture and mix until completely incorporated. Pour the batter into the pan and set a timer for about 35 minutes and then cover lightly with aluminum foil so it does not burn on top. Bake for about another 25-30 minutes until a tester comes out clean (This cake is disgusting if it's under cooked)
Remove to a rack and let come to room temperature.

You are going to be cutting this cake in half horizontally and I find it much easier having a cold cake so refrigerate it for a couple of hours before you remove it from the pan and cut it in half. About a half hour before you are ready to assemble your cake take your pastry cream, caramel and frosting out of the refrigerator to warm up a bit,

Now that your cake is cut in half; put the bottom half on a cake plate and spread a layer of caramel over the cake and then take thinly sliced (about two) bananas and cover the caramel; then cover with a thin layer of pastry cream. Put the top back on the cake and frost the entire cake with the frosting. I use the remaining pastry cream and caramel and sliced bananas as garnish to serve.

Refrigerate the cake for 2-3 hour and serve cold.

 

[eddyabs]

Well, I'm itching to dive into a thread again with Nudeyorker so here's my chance :wink:. I'm definitely going to give that Banana Cake a try, sounds gorgeous!

This is my own recipe, you can make it with the main protein being either Chicken Thigh or Prawn, it's really delicious and quick and easy to make. (Even though I say so myself!!).

Eddy's Aroi Rice Noodle Chicken Thigh or Tiger Prawn Shazzam.

Ingredients for 2 people:

2 Teaspoons Tamarind Paste.
2 Teaspoons Tom Yum Paste.
2 Teaspoons Ground Turmeric.
100 Grams of finely chopped Fresh Coriander, stalks included.
3-4 finely chopped Birds Eye Chillis seeds included! (add or deduct depending on how spicy you like it).
100-150 Grams of Creamed Coconut.
A small bunch of Spring Onions finely sliced.
2-3 Pak Chois.
200 Grams of Sugar Snap Peas.
300 Grams of Ribbon Rice Noodles.
2 Tablespoons of Sesame Oil.
If using Prawns: 300-400 Grams Tiger or King Prawns.
If using Chicken: 400 Grams free range, corn-fed or organic Chicken Thigh de-skinned and de-boned. Chicken Thigh has a lot more flavour than breast or leg even, in my opinion, and works brilliantly with my soup.

(It probably goes without saying, but do wash all the greens thoroughly before adding!).

Preparation:

Gently fry the Prawns until pink in a couple of tablespoons of sesame oil, if using chicken thigh, gently fry in sesame oil until the meat is well sealed and just cooked through. Put aside.

Take a saucepan to the heat, and add enough boiling water for two large soup bowls. I'd say a litre of water. To this add the ground turmeric, the tamarind paste, the tom yum paste and the creamed coconut. (If using the chicken thigh that you gently fried in the sesame oil before, you must add this first also, the longer you cook it the more tender it becomes). Simmer until the coconut is dissolved. (About 3-4 minutes).

Next add the Prawns (if not using the chicken!), the rice noodles, the chilli, the coriander (keep a little back for garnishing the surface of the soup), the spring onions and the pak choi. Let this simmer for about 3 minutes.

Now, the very last thing you add is the Sugar Snaps, you want these nice and crunchy, so let them simmer for a couple of minutes.

Remove from heat, serve sprinkled with the left over coriander.

It really is so tasty, and so easy to make. Enjoy!

 

[fratpack]

On one of my cooking shows, they featured cold soups for the Summertime. There was a red berry, a peach, and a cucumber among others. All very simple to make, all made in a blender. However, they all used tofu which I'm not a fan of. Any ideas for a substitute. They used the silken tofu as the thickening agent. Would it be possible to use a banana in its place or would it make it too much like a smoothie. Thanks for any ideas.

 

[nudeyorker]

Ohhhhh Eddy that sounds yummy. Something tells me this is going to be served this coming weekend at Casa nudeyorker. Thank you!

 

[nudeyorker]

On one of my cooking shows, they featured cold soups for the Summertime. There was a red berry, a peach, and a cucumber among others. All very simple to make, all made in a blender. However, they all used tofu which I'm not a fan of. Any ideas for a substitute. They used the silken tofu as the thickening agent. Would it be possible to use a banana in its place or would it make it too much like a smoothie. Thanks for any ideas.

I would try mixing a little banana with creme fraiche.

 

[eddyabs]

On one of my cooking shows, they featured cold soups for the Summertime. There was a red berry, a peach, and a cucumber among others. All very simple to make, all made in a blender. However, they all used tofu which I'm not a fan of. Any ideas for a substitute. They used the silken tofu as the thickening agent. Would it be possible to use a banana in its place or would it make it too much like a smoothie. Thanks for any ideas.

If it's a savoury smoothie I'd try using a nut butter, avocado, even peas will thicken the smoothie. You can use a banana in a sweet smoothie, or also mango works brilliantly. Tip: if you freeze the mango or peas they will make it even thicker!

Edit: Sorry, you meant a soup!! Peas or Avocados will still work well! If it's a sweet soup, the same!

 

[eddyabs]

Ohhhhh Eddy that sounds yummy. Something tells me this is going to be served this coming weekend at Casa nudeyorker. Thank you!

Seriously? I'd love that! If you do I would love to hear what you think. The other half loves it! I'm definitely going to give your banana cake (sounds so sinfully scrumptious) a try, but not for a few weeks as the folks are away in America, so it's all hands on deck until they return.

 

[fratpack]

I would try mixing a little banana with creme fraiche.

Terrific! Thanks for the great idea. Hope you're doing well. xo