The samosa is believed to have originated in Central Asia prior to the 10th century, and has been served as a popular snack in South Asia for many centuries. Today's modern version of the samosa has evolved through numerous modifications to the traditional samosa recipe, with many health-conscious people now opting to go with a lighter baked samosa recipe instead of the traditional deep frying method.
This more traditional but updated version of the samosa recipe combines spicy vegetables with blue cheese for delicious starter, a filling main course or a delicious snack.
Vegetable and Blue Samosa Recipe
Ingredients:
7 oz (200 g) sweet potato, peeled and diced
1/2 medium red onion, diced
2 cloves garlic, finely chopped
1-2 tblsp sunflower oil
1 tsp cumin
Black pepper
2-3 tblsp frozen peas, dethawed
6 1/4 oz (175 g) blue cheese, broken into medium sized pieces
Small bunch coriander
4 sheets filo pastry
Oil for frying
Mango Chutney for serving
Directions:
1) Heat oil in frying pan and gently cook the onions, sweet potato and garlic until soft, stir in cumin and pepper and then drain on paper towel.
2) When cooled combine with peas, crumbled blue cheese and a little chopped coriander. Spread out the filo pastry and cut the sheets in half down their length, and stack the strips on top of each other.
To form the Samosa:
Place one eighth of the mixture on the filo strip off centre (to the left) approx. 2.5 cm (1 inch) from end of pastry nearest you.
Fold over right hand corner of pastry to cover filling. Fold over wrapped filling to give a triangular shape.
Continue folding down the pastry strip, ensuring points are tucked in to avoid filling seepage. Seal the final fold with a little water.
3) Continue with remaining filo and filling until all samosas are formed. Heat oil in a pan and gently fry the samosas a few at a time, turning occassionally until the pastry is puffed and golden. Keep warm while remainder are cooked then serve garnished with fresh coriander and mango chutney.
Enjoy!!
Recipe courtesy Rosenborg Castello Cheese and Arla Foods Inc.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, November 21, 2009
Thursday, November 19, 2009
Sweet Potato Marshmallow Casserole
Any good chef knows that a fabulous meal isn't just about the meat - creative side dishes can make or break a meal, so we set out to find some delicious and inventive side dishes for a festive dinner and found this sweet potato casserole with marshmallows recipe.
We admit that at first, we thought that a 'sweet potato casserole with marshmallows recipe' was a bit of a stretch on the 'unusual' theme, but after trying this delicious Sweet Potato Marshmallow Casserole from the kitchens of Emeril Lagasse, we were converts!
Sweet potatoes pack a healthy punch, and the marshmallows add just the right amount of 'sweet' to really make this sweet potato marshmallow recipe really work. Even the kids will love it!!
Sweet Potato Marshmallow Casserole
3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
¼ cup light brown sugar
¼ cup evaporated milk or heavy cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Pinch ground mace
Pinch ground cloves
¼ cup finely chopped toasted pecans
3 cups miniature marshmallows
Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.
Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.)
In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth.
Spoon the mixture into the prepared pan and sprinkle with the chopped pecans.
Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes.
This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Makes 8 to 10 servings
Recipe courtesy Emeril Lagasse and Martha Stewart Omnimedia, Inc.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
We admit that at first, we thought that a 'sweet potato casserole with marshmallows recipe' was a bit of a stretch on the 'unusual' theme, but after trying this delicious Sweet Potato Marshmallow Casserole from the kitchens of Emeril Lagasse, we were converts!
Sweet potatoes pack a healthy punch, and the marshmallows add just the right amount of 'sweet' to really make this sweet potato marshmallow recipe really work. Even the kids will love it!!
Sweet Potato Marshmallow Casserole
3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
¼ cup light brown sugar
¼ cup evaporated milk or heavy cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Pinch ground mace
Pinch ground cloves
¼ cup finely chopped toasted pecans
3 cups miniature marshmallows
Preheat oven to 400 degrees F. Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.
Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.)
In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth.
Spoon the mixture into the prepared pan and sprinkle with the chopped pecans.
Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes.
This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Makes 8 to 10 servings
Recipe courtesy Emeril Lagasse and Martha Stewart Omnimedia, Inc.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, November 18, 2009
Strawberry Trifle Recipe
Berries truly are the superfoods of our generation, and incorporating any variety of berries into delicious desserts, as Emeril Lagasse did in his Strawberry Trifle Recipe, is the best way to ensure your entire family benefits from these antioxident rich fruits!
A festive trifle can't be beat as the finishing touch after a delicious meal, and although this Strawberry Trifle recipe takes a bit of time to prepare, the end result is well worth it and will have your guests begging for your strawberry trifle recipe!
Strawberry Trifle Recipe, courtesy Emeril Lagasse, 2003
Ingredients
1 1/2 quarts fresh strawberries, rinsed, patted dry, hulled and sliced
3 tablespoons granulated sugar
3 tablespoons plus 2 teaspoons Grand Marnier, (or other orange-flavored liqueur, or orange juice)
1 teaspoon orange zest, finely grated
Prepared Lemon Pound Cake (10 to 12 ounces - store bought or your own homemade), crusts trimmed and sliced 1/2-inch thick
Vanilla Pastry Cream (recipe below)
1 1/4 cups heavy cream
1 tablespoon confectioner's sugar
Bittersweet chocolate shavings, garnish
Vanilla Pastry Cream
2 cups whole milk
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
4 large egg yolks
1/4 cup cornstarch, sifted
Cooking Directions
Trifle
In a large bowl, combine the strawberries, sugar, 3 tablespoons of the Grand Marnier, and the orange zest. Stir to combine and let sit for 15 to 30 minutes.
Cut the cake to fit in an even layer across the bottom of an 8 1/4-inch footed trifle bowl, or in a large, decorative bowl with straight sides. Spoon one-third of the berries and their juice over the cake, spreading evenly to the edges and allowing the juice to soak into the cake. Top with one-third of the pastry cream (recipe below), and repeat layering, ending with pastry cream. Cover with plastic wrap and refrigerate until well chilled, 2 to 3 hours.
In a medium bowl, beat the cream until frothy. Add the confectioner's sugar and remaining 2 teaspoons of Grand Marnier and beat until peaks form.
Unwrap the trifle and spread the whipped cream evenly across the top. Garnish the top with chocolate shavings and serve.
Vanilla Pastry Cream
In a medium, heavy saucepan, combine the milk, cream, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain into a clean container. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.
Strawberry Trifle Recipe courtesy of Emeril Lagasse, 2003
A festive trifle can't be beat as the finishing touch after a delicious meal, and although this Strawberry Trifle recipe takes a bit of time to prepare, the end result is well worth it and will have your guests begging for your strawberry trifle recipe!
Strawberry Trifle Recipe, courtesy Emeril Lagasse, 2003
Ingredients
1 1/2 quarts fresh strawberries, rinsed, patted dry, hulled and sliced
3 tablespoons granulated sugar
3 tablespoons plus 2 teaspoons Grand Marnier, (or other orange-flavored liqueur, or orange juice)
1 teaspoon orange zest, finely grated
Prepared Lemon Pound Cake (10 to 12 ounces - store bought or your own homemade), crusts trimmed and sliced 1/2-inch thick
Vanilla Pastry Cream (recipe below)
1 1/4 cups heavy cream
1 tablespoon confectioner's sugar
Bittersweet chocolate shavings, garnish
Vanilla Pastry Cream
2 cups whole milk
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
4 large egg yolks
1/4 cup cornstarch, sifted
Cooking Directions
Trifle
In a large bowl, combine the strawberries, sugar, 3 tablespoons of the Grand Marnier, and the orange zest. Stir to combine and let sit for 15 to 30 minutes.
Cut the cake to fit in an even layer across the bottom of an 8 1/4-inch footed trifle bowl, or in a large, decorative bowl with straight sides. Spoon one-third of the berries and their juice over the cake, spreading evenly to the edges and allowing the juice to soak into the cake. Top with one-third of the pastry cream (recipe below), and repeat layering, ending with pastry cream. Cover with plastic wrap and refrigerate until well chilled, 2 to 3 hours.
In a medium bowl, beat the cream until frothy. Add the confectioner's sugar and remaining 2 teaspoons of Grand Marnier and beat until peaks form.
Unwrap the trifle and spread the whipped cream evenly across the top. Garnish the top with chocolate shavings and serve.
Vanilla Pastry Cream
In a medium, heavy saucepan, combine the milk, cream, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain into a clean container. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.
Strawberry Trifle Recipe courtesy of Emeril Lagasse, 2003
Monday, November 16, 2009
Blueberry Cobbler
Wild blueberries are packed with flavor and healthy nutrients, and what better way to serve up one of the world's greatest 'superfoods' than in a delicious old-fashioned Blueberry Cobbler.
This simple blueberry cobbler recipe is easy enough to make for an everyday dessert yet is also perfect to serve as the finishing touch to a lavish home-made Thanksgiving dinner. Blueberry Cobbler is a perennial favorite for traditional holiday feasts, so be certain to make extras for anyone who asks for that second piece!
Blueberry Cobbler
Ingredients
1 1/2 cup flour
1/2 teaspoon salt
5 tablespoons frozen butter, cubed
1/4 cup frozen shortening, cut into large chunks
5 tablespoons ice water
4 cups blueberries (preferably wild)
4 tablespoons butter, diced
2 cups sugar
Directions
Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.
Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry.
Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.
Serve with warm vanilla ice cream.
Recipe Courtesy of Julie Brennan, Cooking Live
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.com/
This simple blueberry cobbler recipe is easy enough to make for an everyday dessert yet is also perfect to serve as the finishing touch to a lavish home-made Thanksgiving dinner. Blueberry Cobbler is a perennial favorite for traditional holiday feasts, so be certain to make extras for anyone who asks for that second piece!
Blueberry Cobbler
Ingredients
1 1/2 cup flour
1/2 teaspoon salt
5 tablespoons frozen butter, cubed
1/4 cup frozen shortening, cut into large chunks
5 tablespoons ice water
4 cups blueberries (preferably wild)
4 tablespoons butter, diced
2 cups sugar
Directions
Preheat oven to 450 degrees. Lightly grease an 8 x 8-inch baking pan.
In the work bowl of a food processor, combine the flour and salt. Quickly cut the butter and shortening into the dry mixture until the size of small peas. Dribble in the ice water a little at a time and process quickly to moisten the mixture until it starts to come together. This pastry can be made ahead of time and refrigerated between two sheets of waxed paper until ready to use.
Roll out the pastry into a large sheet, approximately 20 x 12. Lay into the prepared baking dish, gently tucking it into the corners and allowing the extra to hang over the sides.
Spread the blueberries evenly in the baking dish. Dot with the diced butter. Sprinkle with 1 1/2 cups of the sugar. Flip the overhanging pastry over the blueberries to make a top. If pieces break off, just set them on top. The cobbler should look rustic. Sprinkle the remaining 1/2 cup sugar over the pastry.
Place in preheated oven and immediately reduce heat to 425 degrees. Bake for 45 minutes, until dough is golden brown and berry juice bubbles up.
Serve with warm vanilla ice cream.
Recipe Courtesy of Julie Brennan, Cooking Live
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.com/
Sunday, November 15, 2009
Favorite Stromboli Recipes
After taste-testing many different Stromboli recipes and being only mildly pleased with the end result, we finally found what is now one of our favorite Stromboli recipes from the kitchens of Emril Lagasse.
Stromboli is a type of Italian bread-dough turnover that is filled with a variety of cheeses, Italian meats or vegetables, similar to calzone. But what exactly is the difference between Calzone and Stromboli? The common misconception is that calzones have ricotta or marinara and strombolis do not. In in actual fact, the ingredients for both calzones and strombolis can be the same, as the ingredients are at the discretion of the chef. The difference lies in the fact that stromboli are rolled into an oblong loaf, similar to a burrito, and a calzone is a pocket of dough filled with the ingredients of choice.
Favorite Stromboli Recipes, Recipe courtesy Emeril Lagasse, 2003
Ingredients
Basic Pizza Dough, recipe follows, or use store-bought pizza dough
1/2 pound hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan
Directions
Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.
Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Use as directed.
Recipe courtesy Emeril Lagasse, 2003
Enjoy!!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Stromboli is a type of Italian bread-dough turnover that is filled with a variety of cheeses, Italian meats or vegetables, similar to calzone. But what exactly is the difference between Calzone and Stromboli? The common misconception is that calzones have ricotta or marinara and strombolis do not. In in actual fact, the ingredients for both calzones and strombolis can be the same, as the ingredients are at the discretion of the chef. The difference lies in the fact that stromboli are rolled into an oblong loaf, similar to a burrito, and a calzone is a pocket of dough filled with the ingredients of choice.
Favorite Stromboli Recipes, Recipe courtesy Emeril Lagasse, 2003
Ingredients
Basic Pizza Dough, recipe follows, or use store-bought pizza dough
1/2 pound hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan
Directions
Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.
Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Use as directed.
Recipe courtesy Emeril Lagasse, 2003
Enjoy!!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Friday, November 13, 2009
Ice Cream Cone Cupcakes
For a great kid-friendly dessert, or in lieu of a birthday cake for a children's party, why not try these creative Ice Cream Cone Cupcakes? But don't let their name fool you - ice cream cone cupcakes are just as popular with the adults as they are with children.
Although this recipe for ice cream cone cupcakes, courtesy of the 2010 Milk Calendar, is for 12 chocolate-only flavored ice cream cone cupcakes, we have included instructions to change the basic recipe to vanilla ice cream cone cupcakes if you don't like chocolate, or so you can mix and match your flavors and serve a variety of both chocolate and vanilla ice cream cone cupcakes.
Ice Cream Cone Cupcakes
12 flat-bottomed ice cream cones
3/4 cup (175 ml) granulated sugar
1/2 cup (125 ml) unsweetened coca powder
1 cup (250 ml) milk
1 egg
1/2 cup (125 ml) butter, melted
2 tsp (10 ml) vanilla
1 3/4 cups (425 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Chocolate Icing:
3/4 cup (175 ml) semisweet chocolate chips
2 tblsp (30 ml) milk
1/4 cup (50 ml) sour cream (not fat-free)
Sprinkles or other candies
Directions:
1) Preheat oven to 350F (180C). Cut 12 strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
2) In a large bowl, whisk together sugar and cocoa; gradually whisk in milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
3) Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre of cupcake comes out clean. Cool completely in pan on rack.
4) Icing: In a microwave-safe bowl or measuring cup, combine chocolate chips and milk. Microwave on medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
5) Spread icing over cooled cupcakes and decorate with sprinkles as desired.
Variation:
To make vanilla flavored Ice Cream Cone Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 ml), increase vanilla to 1 tblsp (15 ml) and the flour to 2 cups (500 ml).
To make vanilla icing: Beat 1/4 cup (50 ml) softened butter, 2 tblsp (30 ml) milk, 1 tsp (5 ml) vanilla and 1 1/2 cups (375 ml) icing sugar until fluffy, adding a little more milk if necessary to thin.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Although this recipe for ice cream cone cupcakes, courtesy of the 2010 Milk Calendar, is for 12 chocolate-only flavored ice cream cone cupcakes, we have included instructions to change the basic recipe to vanilla ice cream cone cupcakes if you don't like chocolate, or so you can mix and match your flavors and serve a variety of both chocolate and vanilla ice cream cone cupcakes.
Ice Cream Cone Cupcakes
12 flat-bottomed ice cream cones
3/4 cup (175 ml) granulated sugar
1/2 cup (125 ml) unsweetened coca powder
1 cup (250 ml) milk
1 egg
1/2 cup (125 ml) butter, melted
2 tsp (10 ml) vanilla
1 3/4 cups (425 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
Chocolate Icing:
3/4 cup (175 ml) semisweet chocolate chips
2 tblsp (30 ml) milk
1/4 cup (50 ml) sour cream (not fat-free)
Sprinkles or other candies
Directions:
1) Preheat oven to 350F (180C). Cut 12 strips of foil from a roll, each about 2-inches (5 cm) wide. Scrunch 1 strip around the bottom of each ice cream cone and nestle into muffin pan to hold cones in place.
2) In a large bowl, whisk together sugar and cocoa; gradually whisk in milk until blended. Whisk in egg, butter and vanilla. Without stirring, sprinkle with flour, baking powder and salt; stir until evenly moistened.
3) Spoon batter into ice cream cones, heaping slightly; smooth tops. Bake for about 30 min or until tester inserted into centre of cupcake comes out clean. Cool completely in pan on rack.
4) Icing: In a microwave-safe bowl or measuring cup, combine chocolate chips and milk. Microwave on medium (50%) power for 1 to 2 min or until chocolate is melted (or heat in a small saucepan over low heat); stir until smooth. Stir in sour cream. Let cool slightly.
5) Spread icing over cooled cupcakes and decorate with sprinkles as desired.
Variation:
To make vanilla flavored Ice Cream Cone Cupcakes, omit cocoa powder, decrease sugar to 2/3 cup (150 ml), increase vanilla to 1 tblsp (15 ml) and the flour to 2 cups (500 ml).
To make vanilla icing: Beat 1/4 cup (50 ml) softened butter, 2 tblsp (30 ml) milk, 1 tsp (5 ml) vanilla and 1 1/2 cups (375 ml) icing sugar until fluffy, adding a little more milk if necessary to thin.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thursday, November 12, 2009
Nova Scotia Seafood Chowder
Every coastal area offers their own regional Seafood chowder recipe, the most well-known being clam chowder which can be either cream-based (New England Clam Chowder) or tomato-based (Manhattan Clam Chowder), but don't limite yourself to just these two chowders - there are many other delicious seafood chowder recipes to experiment with, such as this Nova Scotia Seafood Chowder.
Nova Scotia Seafood Chowder is a velvety smooth seafood chowder with a classic Maritime flavor that is ready to customize with your favorite fish or seafood. This simple seafood chowder is quick and easy to make, but doesn't skimp on taste!!
Nova Scotia Seafood Chowder
Ingredients
2 cups (500 ml) lobster meat
1 lb (500 g) fish fillets (haddock, cod, halibut, etc.)
1/2 cup (125 ml) onions, chopped
1/4 cup (50 ml) butter or margarine
2 Tbsp (25 ml) all-purpose flour
4 cups (1 L) potatoes, peeled & diced
1 cup (250 ml) water
1 lb (500 g) scallops
4 cups (1 L) 10% cream
3 cups (750 g) milk
1 tsp (5 ml) salt
pinch white cayenne pepper
1 lb (500 g) mussels or clams, steamed shucked
Method
1) If frozen, thaw lobster reserving the lobster liquor. Remove any bits of shell or cartilage and cut into bite-size pieces. De-bone fish fillets and cut into 1-inch (2.5cm) pieces. Set aside.
2) In a heavy saucepan, sauté onions in butter until tender. Stir in flour and cook for 1 minute. Add potatoes and enough water to cover and bring to a boil, cook until tender. Add fish, scallops, and simmer for 5 minutes, stirring once or twice. Add cream, milk, lobster, lobster juice, mussels and seasonings. Heat gently and serve.
3) Makes 12 servings.
Recipe compliments of Taste of Nova Scotia.
For more great recipes, Chef's tips and tools visti www.amateur-chef.net
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