<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d5430640552188913470\x26blogName\x3dCaptivate+Cooking\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://captivatecooking.blogspot.com/search\x26blogLocale\x3den\x26v\x3d2\x26homepageUrl\x3dhttp://captivatecooking.blogspot.com/\x26vt\x3d8274869975095513301', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Bay scallop ceviche

Wednesday, April 29, 2009 by Jacqui Pini

As posted on Boston.com

Serve with plantain chips or slices of ripe avocado.

Serves 12 as an appetizer

  • 2 pounds bay scallops, cut into cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh cilantro
  • 1 habanero pepper, seeded and chopped
  • Juice of 10 limes
  • 1 red onion, thinly sliced and rinsed with cold water

1. In a large bowl, combine the scallops, salt, pepper, chives, cilantro, habanero, and lime juice. 2. Place onion slices on top. Cover and refrigerate for 2 to 3 hours. 3. Before serving, stir gently to mix in onions. Adapted from Rodney Murillo of Avila






Labels: ,

Ceci beans and macaroni

Monday, April 27, 2009 by Jacqui Pini

As posted on Boston.com
  • 5 quarts water
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon crushed red pepper
  • 1 pound ditalini
  • 1/4 cup olive oil
  • 1 can (about 15 ounces) chickpeas, drained and rinsed
  • 1/2 cup freshly grated Parmesan
  • Black pepper, to taste
  • 1 cup coarsely chopped fresh parsley

1. In a soup pot, combine the water, onion, garlic, salt, basil, and crushed red pepper. Bring to a boil. Add the ditalini and cook, stirring occasionally, for8 minutes or until the pasta is tender but still has some bite. Dip a heatproof measuring cup into the pasta water and remove 3 cups.
2. Set a colander over a bowl. Drain the pasta into the colander. Return the ditalini to the pot. Add the olive oil, chickpeas, 1/4 cup of the Parmesan, and 1 cup of the pasta cooking water. Stir the pasta over medium heat until the dish is hot. It should be slightly soupy. Add enough of the remaining pasta water, 1/2 cup at a time, until the mixture is the right consistency.
3. Add pepper and parsley. Taste for seasoning and add more salt, if you like. Spoon into bowls and garnish with some of the remaining 1/4 cup Parmesan.






Puffed Eggnog Pancakes

Friday, April 24, 2009 by Jacqui Pini

As posted on Dallas Morning News and source 'Season's Greetings' by Marlene Sorosky

Ingredients
• 6 eggs
• 1 1/3 cups commercial eggnog
• 1 cup all-purpose flour
• ¾ teaspoon ground nutmeg
• ¼ cup (1 stick) butter or margarine
• ½ cup sliced almonds
• 1 tablespoon sugar
• Fruit-flavored pancake syrup, such as blueberry, boysenberry or strawberry

Directions
Preheat oven to 425 F. Mix the eggs in a large mixing bowl with an electric mixer until frothy.

Add the eggnog, flour and nutmeg, beating until well blended. The batter will be slightly lumpy.

Place the butter in a 9x13-inch glass baking dish and place it in the oven until the butter is melted and sizzling; do not let it brown. Remove pan from oven and immediately pour the batter into the pan. Sprinkle the top with almonds and sugar. Return the pan to the oven and bake for 15 to 20 minutes or until puffed and browned. Serve immediately with the syrup. Makes 6 servings.

Source: Season's Greetings by Marlene Sorosky (Harper & Row, $8.95)
Published in The Dallas Morning News on December 11, 1996






Labels:

Almond Chicken Pita Sandwiches

Monday, April 20, 2009 by Jacqui Pini

As posted on Dallas Morning News

Ingredients:
  • 2 (6 ¾ -ounce) cans chunk breast of chicken, drained and flaked
  • ¼ cup plain low-fat yogurt
  • ½ cup almonds, chopped
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon dried dill
  • 4 (6-inch) pita pocket bread rounds
  • 8 thin slices tomato
  • 2 cups shredded lettuce
  • 1 cup alfalfa sprouts

Combine chicken, yogurt, almonds, lemon juice, and salt and pepper and dill. Mix well. Cut pita rounds in half; fill each half with tomato slices, lettuce, and alfalfa sprouts. Spoon in chicken mixture.


Makes 8 servings.
PER SERVING: Calories 202 (34% fat)
Fat 8 g (1 g sat) Cholesterol 40 mg
Sodium 331 mg Fiber 3 g
Carbohydrates 16 g Protein 18 g






Labels:

Greer Farm No-Crust Asparagus Quiche

Friday, April 17, 2009 by Jacqui Pini

As posted on Dallas Morning News and sourced to Eve Greer.

Ingredients:
  • 8 ounces sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 bunch asparagus, cut into 11/2-inch pieces (remove the tough parts)
  • 1 small bunch green onions, finely sliced
  • Olive-oil spray for coating
  • 6 slices bacon, cooked and broken into pieces
  • 1 cup Gouda cheese, grated
  • ½ cup parmesan cheese, grated
  • 4 eggs, beaten
  • 2 cups heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon nutmeg


Preheat oven to 350 F.

Sauté mushrooms in butter until mushrooms give up their liquid, about 5 to 8 minutes. (This will keep the mushrooms from releasing liquid as the quiche bakes, so don't rush it.) Add asparagus to mushrooms and cook until bright green, 3 to 5 minutes. Add green onions and sauté for 2 minutes or until slightly wilted.


Coat deep-dish quiche pan with olive-oil spray. Spread bacon pieces on bottom of pan. Add vegetable mixture and then layer cheeses on top.

Beat eggs, then stir in cream. Season with salt, pepper and nutmeg. Pour egg mixture over vegetables and cheese. Bake until puffed and set and a knife inserted into the center comes out clean (about 40 to 45 minutes). Makes 6 to 8 servings.

SOURCE: Eva Greer






Labels:

Orzo salad

Wednesday, April 15, 2009 by Jacqui Pini

As posted on Boston.com

Ingredients:
  • 1 1/4 cups (about 8 ounces) orzo
  • 4 tablespoons olive oil
  • 1/2 cup raw (green) pepitas (Mexican pumpkin seeds)
  • 2 stalks celery, chopped
  • 2 scallions, chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste

1. Bring a large pot of salted water to a boil. Add the orzo and boil for 9 minutes or until tender. Drain into a colander and transfer to a large bowl. Stir in 1 tablespoon of the oil. Leave to cool.
2. Meanwhile, in a small skillet over medium heat, heat the pepitas. Toast, shaking the pan constantly, for 5 minutes or until they turn golden. Remove from the heat.
3. Add the celery, scallions, olives, and parsley to the orzo. Toss well. Stir in the pepitas, lemon juice, remaining 3 tablespoons olive oil, salt, and pepper. Toss again.






Labels:

Turkey Cobb Salad

Monday, April 13, 2009 by Jacqui Pini

As posted on AJC.com

Ingredients:
  • 1 head romaine lettuce, thinly sliced
  • 12 slices bacon
  • 3 hard-cooked eggs, peeled and coarsely chopped
  • 2 ounces blue or Roquefort cheese, crumbled
  • 2 to 3 tomatoes, diced and drained
  • 3 cups diced cooked turkey 2 avocados, peeled and diced
  • 2 tablespoons chopped green onions or green chiles
  • 1 cup watercress sprigs and leaves
  • Creamy Vinaigrette Dressing (recipe follows)

FOR CREAMY VINAIGRETTE DRESSING: Makes 1/2 cup

  • 2 tablespoons wine vinegar
  • 1 teaspoon chopped green onion
  • clove garlic, peeled and chopped
  • 1/4 teaspoon dry mustard
  • 2 tablespoons sour cream
  • 3 to 4 tablespoons olive or salad oil
  • Salt and pepper

Instructions:
Arrange lettuce on platter. Fry bacon until crispy. Drain and cool, crumble coarsely and set side. Arrange rows of crumbled bacon, eggs, blue cheese, tomatoes, turkey, avocado, green onions and watercress over lettuce. Add Creamy Vinaigrette Dressing and toss to mix thoroughly. Serve immediately. For Creamy Vinaigrette Dressing: Combine wine vinegar with green onion, garlic, dry mustard and sour cream. Mix well. Slowly whisk in oil, then season to taste with salt and pepper.
Nutrition:
Per serving (without dressing): 312 calories, (percent of calories from fat, 57), 26 grams protein, 10 grams carbohydrates, 4 grams fiber, 4 grams fat, 146 milligrams cholesterol, 426 milligrams sodium. Per tablespoon (dressing only): 54 calories, (percent of calories from fat, 95), trace protein, 1 gram carbohydrates, no fiber, 6 grams fat, 2 milligrams cholesterol, 2 milligrams sodium.






Labels:

White-chocolate chai truffles

Friday, April 10, 2009 by Jacqui Pini

As posted on Boston.com

This is one variation of the truffle recipe developed by the MIT Lab for Chocolate Science.
GANACHE
  • 1/2 cup heavy cream
  • 2 chai tea bags
  • 2 cups white chocolate chips

1. Set up a double boiler with 2 to 3 inches of water in the bottom pot. Pour the cream in the top pot, and heat until it begins simmering gently. The top should never be too hot to touch.
2. Cut the teabags and tip the leaves into the cream. Let the tea steep for 4 minutes. Strain the cream into a bowl. Return the cream to the double boiler. Turn the heat to low. Stir in chocolate chips, one small handful at a time. Let the chocolate in the pan melt almost completely before adding another handful. Once all the chips are melted and the ganache is smooth, remove the top pot from the bottom. Wipe the water off the bottom and sides. Set aside for 10 minutes or until cool.
3. Spoon the ganache into a plastic bag. Place in the freezer for 45 to 60 minutes or until the ganache is firm but pliable. If the mixture becomes too solid, let it sit at room temperature until it softens.

COATING AND DECORATION

  • 1 1/2 cups white chocolate chips
  • 1/2 cup finely chopped almonds or walnuts

1. Line a rimmed baking sheet with parchment paper. With scissors, snip a 3/4-inch triangle from one bottom corner of the bag of ganache. Pinching the top edges of the bag with both hands, squeeze the ganache one mound at a time onto the paper. To make perfect spheres, gently roll the balls between your fingertips. If the truffles do not hold their shape, return the ganache to the freezer. When all the chocolate is shaped, place the baking sheet in the freezer for 30 minutes or until the balls harden.
2. Set aside 6 white chips. In the top of a double boiler over low heat, melt the remaining chips. When it is almost melted, remove it from heat and stir several minutes until smooth. Wipe the bottom of the pot. Toss in the extra chocolate chips without stirring. This helps the chocolate cool properly.
3. Line another rimmed baking sheet with parchment paper. Using two forks or a candy-dipper, dip the ganache balls in the white chocolate so they are coated all over. Set them on the clean parchment. Sprinkle lightly with nuts. Refrigerate the finished truffles for 10 minutes or until the chocolate sets.
4. Remove the chocolate bits around the edges of the truffles; store the truffles in an airtight container between sheets of wax paper. Adapted from MIT Lab for Chocolate Science






Labels:

Strawberry-Spinach Salad With Pecans and Bleu Cheese

Thursday, April 9, 2009 by Jacqui Pini

As posted on AJC.com

Ingredients:
  • 1/3 cup coarsely chopped pecans 8 to 10 strawberries, stemmed and quartered
  • 1 5- or 6-ounce bag washed baby spinach
  • 1/2 cup cubed bleu cheese (or feta cheese) bottled in oil with spices,
  • plus 1/4 cup oil from the bottle 1 teaspoon balsamic vinegar, or to taste

Instructions:
In a small skillet over medium heat, toast pecans over medium heat for 3 to 5 minutes, or until fragrant, watching closely and shaking the pan occasionally to prevent burning. In a large serving bowl, combine strawberries, spinach, pecans, cheese and oil. Toss thoroughly until leaves are coated. Add vinegar and toss again. Season with salt and pepper and toss again.






Labels:

Spaghetti pie

Wednesday, April 8, 2009 by Jacqui Pini

As posted on Boston.com

Ingedients:

  • Olive oil (for the pan)
  • Salt, to taste
  • 1/2 pound spaghetti
  • 2 teaspoons olive oil
  • 1/4 cup fresh or frozen peas
  • 1 cup tomato sauce (see recipe)
  • 3/4 cup chopped mixed cooked vegetables (carrots, broccoli florets, zucchini, fennel)
  • 3 small spring bulb onions or scallions, chopped
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 8 ounces fresh mozzarella, cut into cubes
  • 1/4 cup black olives, coarsely chopped
  • 3 eggs
  • 1/2 cup whole milk
  • 1/2 cup grated Parmesan

1. Set the oven at 375 degrees. Oil a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the spaghetti and return to a boil, stirring occasionally. Lower the heat and simmer for 7 minutes or until the pasta is tender but still has some bite. Drain it into a colander. Return the pasta to the pot. Add the olive oil and toss well.
3. Bring a small saucepan of water to a boil. Add the peas. Cook frozen peas for 2 minutes, fresh peas for 3 minutes or until they are tender. Drain and rinse with cold water.
4. In a large mixing bowl combine the pasta, peas, tomato sauce, vegetables, spring onions or scallions, garlic, red pepper, mozzarella, and olives. Toss well. Transfer to the baking dish.
5. In the same bowl, whisk the eggs and milk. Pour the egg mixture over the pasta mixture. Sprinkle with Parmesan.
6. Bake the pasta for 35 minutes or until the egg mixture is set and the top browns. Remove from the oven and leave to cool. Serve warm or at room temperature, cut into rectangles.






Labels:

Maple ice cream recipe

Monday, April 6, 2009 by Jacqui Pini

As posted on AJC.com

Hands on time: 15 minutes
Total time: 1 hour and 55 minutes

Serves: 8 (1/2 cup servings)
Ingredients:
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 egg 1 cup milk
  • 3/4 cup maple syrup
  • 2 1/2 cups heavy cream

Instructions:
In a small saucepan, stir together the sugar and cornstarch until no lumps remain. Add the egg and whisk until pale yellow. Whisk in the milk. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. In a separate saucepan, heat the syrup to a simmer, and then stir into the custard. Cool to room temperature, about 30 minutes. Stir in the cream and refrigerate until chilled, at least 1 hour. When the mixture is cold, prepare as directed in a 1-quart ice cream maker.






Labels:

Blond pizza

Friday, April 3, 2009 by Jacqui Pini

As posted on AJC.com
Total time: 30 minutes
Serves: 4

Ingredients:

  • 1 (16-ounce) Boboli precooked shell
  • 1/3 cup pesto sauce (King-Howard likes Classico brand)
  • 4 ounces feta cheese, crumbled
  • 1 fresh tomato, seeded and chopped, or 1/2 cup drained canned diced tomatoes (or to taste)

Instructions:
Preheat the oven to 450 degrees. Place shell on a cookie sheet covered with aluminum foil and cover evenly with pesto sauce. Sprinkle feta over pesto, then add tomatoes. Bake for 10 minutes.
Nutrition:
Per serving: 323 calories (percent of calories from fat, 51), 14 grams protein, 28 grams carbohydrates, 1 gram fiber, 18 grams fat, 34 milligrams cholesterol, 771 milligrams sodium






Labels:

Mashed potatoes with carrots

Thursday, April 2, 2009 by Jacqui Pini

As posted on Boston.com

Ingredients:
  • Salt and pepper, to taste
  • 3 medium Yukon Gold or Yellow Finn potatoes (about 3/4 pound), peeled and quartered
  • 2 medium carrots, cut into 2-inch rounds
  • 1 tablespoon butter
  • 1/4 cup milk

1. In a saucepan of boiling salted water, combine the potatoes and carrots and turn the heat to medium high. Simmer for 10 minutes or until the potatoes and carrots are tender when pierced with a skewer.
2. Drain the vegetables and transfer to a bowl. Add the butter and milk. Mash with a potato masher until the mixture is smooth. Add salt and pepper.

Adapted from Norma Currie






Labels:

Mashed potatoes with spinach

by Jacqui Pini

As posted on Boston.com

Ingredients

  • Salt and pepper, to taste
  • 3 medium potatoes (about 3/4 pound), peeled and quartered
  • 2 cups baby spinach leaves
  • 1 tablespoon butter
  • 1/4 cup milk

1. In a saucepan of boiling salted water, cook the potatoes over medium-high heat for 10 minutes or until they are tender when pierced with a skewer.
2. Turn off the heat and add the spinach. Cover and set aside for 2 minutes until the spinach wilts but is still bright green.
2. Drain the vegetables and transfer to a bowl. Add the butter and milk. Mash with a potato masher until the mixture is smooth. Add salt and pepper.

Labels: