Cookin' with Carol recipes on NBC5 - April 2006
Mango-Strawberry
Fool
Serves
6
Perfect for April Fool’s Day! This irresistible dessert is incredibly easy---no foolin’!
2
mangoes
1
cup whipping cream
2
tablespoons powdered sugar
2
tablespoons orange liqueur (optional)
2
cups sliced strawberries
1/3
cup toasted shredded coconut
Peel, seed, and dice mangoes. Place diced mangoes in a food processor and process for 1 minute, or until mangoes are a smooth purée. Beat whipping cream and powdered sugar using an electric stand or hand mixer on medium-high speed for 2 to 3 minutes, or until it reaches stiff peaks. Fold mango mixture and orange liqueur into whipped cream mixture. In 6 stemmed glasses, layer the mango mixture with sliced strawberries. Serve immediately, or refrigerate for up to 1 day. Just before serving, sprinkle toasted coconut on top for garnish.
(Air Date: April 1, 2006)
Steamed
Tilapia with Asian-Style Sauce
Serves
4
Steaming is a healthy way to cook fish, and also, it keeps it moist. Cooking fish is easier than you think! An Asian-inspired sauce is the perfect accompaniment.
1
tablespoon dry sherry
2
slices fresh ginger (1/2-inch)
8
ounces tilapia fillets
1/2
cup julienne carrots
2
green onions, julienne cut
Salt
and pepper to taste
2
tablespoons soy sauce
2
tablespoons hoisin sauce
1/2
teaspoon toasted sesame oil
Place a steaming rack (or bamboo steamer) in a wok or wide saucepan. Pour water into the bottom of the pan to about 1/2-inch below the steaming rack (or at least 1 inch below where the bottom of the bamboo steamer will be). Add sherry and fresh ginger and bring to a boil on high heat. Rinse fish fillets in cold water and pat dry with paper towel. Place fillets on a heat-resistant plate. Arrange carrots and green onions over fish and season with salt and pepper to taste. When water is boiling in pan, place plate of fish on steamer rack (or in bamboo steamer). Lower heat to medium-low (medium heat if using a bamboo steamer), cover, and steam fish for about 10 minutes for every 1 inch of thickness (measure at the thickest part of the fillet). Do not let the water completely boil away. Add more boiling water to maintain the water level if necessary. While food is steaming, do not lift the lid from the pan (unless you need to add water---be careful, the steam is very hot). At the end of the steaming time, carefully remove wok from heat. Let it cool slightly. Stand back and slowly remove lid from wok. Using pot mitts, carefully remove plate of fish from steamer rack (or bamboo steamer). Divide fish to four serving plates. In a small bowl, stir together soy sauce, hoisin sauce, and toasted sesame oil. Drizzle sauce over fish fillets, or serve on the side.
(Air Date: April 8, 2006)
Modern
Frosted
Serves
10
This show-stopping classic from yester-year gets a modern update. Perfect for the spring holiday season and for bridal and baby showers and gatherings.
1
loaf unsliced sandwich bread, white or wheat
Softened
butter for spreading on layers
1
cup egg salad (see below)
1
cup ham spread (see below)
1
cup chicken salad (see below)
16
ounces cream cheese, softened
1/4
cup milk or cream
Food
coloring (optional)
Trim
crust from bread and slice lengthwise in 4 equal layers. Butter interior layers.
Combine ingredients for each salad spread (see salad ingredients below). Spread
first layer of bread, butter side up, with egg salad. Top with second layer and
ham spread, then third layer with chicken salad. End with fourth layer. Wrap
loaf in foil or plastic wrap; chill. Using an electric hand mixer on medium
speed, beat cream cheese with milk or cream until fluffy and will spread easily
on bread (add more milk or cream, if necessary). (You can tint the cream cheese
mixture with a few drops of food coloring such as red, yellow, or green, if
desired.) Spread over top and sides of loaf and chill for 30 minutes before
slicing. To serve, place frosted loaf on a serving platter and garnish with
greenery, parsley, cucumber slices, radish roses, carrot curls, or bell pepper
rings; whatever seems to fit the occasion. At the appropriate time for serving,
slice into 10 sandwiches.
Egg
Salad
4
hard-cooked eggs, chopped
1/4 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers
Salt and pepper to taste
Ham
Spread
1
cup ground or finely chopped cooked ham
1/4 cup mayonnaise
2 tablespoons sweet relish
1
tablespoon
Chicken
Salad
1
cup chopped cooked chicken breast
1/4
cup finely chopped celery
1/4
cup mayonnaise
1/4
cup chopped toasted macadamia nuts
Salt and pepper to taste
(Air Date: April 15, 2006)
Cilantro-Lime
Pork Tenderloin Soup
Serves
4
This
flavorful soup highlights tender chunks of pork, with the unique flavor
combination of cilantro and lime, and the final added touch of cream.
1
to 2 teaspoons olive oil
8
ounces pork tenderloin, diced
1
fresh poblano pepper, seeded and diced
1/2
cup finely chopped onion
1/2
cup finely chopped celery
2
cloves garlic, minced
4
cups chicken broth
1
teaspoon ground cumin
1
teaspoon lime zest
2
tablespoons lime juice
1/2
cup whipping cream
1/4
cup flour
1/4
cup loosely packed cilantro, coarsely chopped
Heat a medium saucepan over medium-high heat. Add 1 teaspoon olive oil and swirl to coat pan. Add pork and cook for 3 to 4 minutes, until pork is browned on the outside, and almost cooked through the center. Remove pork from pan; reserve. Add another teaspoon of olive oil to the pan for cooking the vegetables, if needed. Add poblano pepper, onion, celery, and garlic, and sauté for 4 to 5 minutes, over medium heat, until vegetables are tender, stirring occasionally. Add chicken broth, cumin, lime zest, lime juice, and reserved pork (and salt and pepper to taste, if desired). Bring mixture to a simmer over medium-high heat. Reduce heat to medium-low and simmer, partially covered, for 10 minutes, or until flavors have blended and vegetables are tender. In a jar with a tight fitting lid, shake together whipping cream, flour, and cilantro (alternatively, whisk these ingredients in a bowl) until smooth (a few lumps are fine---a homemade look!). Add cream mixture to soup and bring to a simmer over medium-high heat, stirring occasionally. Cook for 2 to 3 minutes, until soup is thickened. Serve warm.
(Air Date: April 23, 2006)
Ideas
for Using Fresh Herbs
Herb
gardens are beginning to thrive in the springtime weather. Here are some great
ideas for using fresh herbs:
Gourmet
Rosemary Garlic Bread
Serves
8 to 10
Split
a French-style loaf of bread in half lengthwise. Spread cut sides with
a mixture of olive oil (or softened
butter) and 1 to 2 cloves of minced
garlic. Place a long “plume” of fresh
rosemary on top of one half. Place the other bread half (cut-side-down) over
the rosemary. Wrap loaf in aluminum foil, and bake in a preheated 375°F oven
for 15 to 20 minutes, or until bread is warmed through. You can grill the
wrapped bread over medium heat for 10 to 15 minutes, or until warmed through. To
serve, carefully unwrap garlic bread, and grasp the stem of rosemary and pull it
out with a flourish!
Herb
Vinegar
5 to 6
sprigs of
any fresh herb
1
quart vinegar (white, apple cider, white wine vinegar, or red wine vinegar)
Place
herbs in a glass bottle (do not use metal), add vinegar, and allow flavors to
steep for at least 5 weeks. Label the bottle! Remove the herbs (tie with a
string to make this easier) and store the vinegar in a cool, dark place for up
to 6 months. (You can add a few fresh sprigs of herbs to the vinegar for an
attractive appearance.) Discard if it gets cloudy or smells rancid. Makes 1
quart.
Herb
Butter
Herb
butters freeze well (up to 6 months) and are nice to have on hand. Simply mix 2 tablespoons fresh herbs (or 1 1/2 teaspoon dried herbs) with 1
stick softened butter. Use herb butters on sandwiches, baked potatoes,
biscuits, vegetable dishes, sweet corn-on-the-cob, bread, pasta or noodles,
bagels, basted on grilled chicken, or anything you wish!
Drying
Herbs
Rinse fresh herbs and gently shake off excess water, tie about 6 to 8 stems together near the end of the stems, and hang the herbs to dry in a dark, well-ventilated area. You may opt to cover the herbs with ventilated small paper bags to discourage the collection of dust. Do not store in the sunlight. The leaves should dry within 1 to 2 weeks. When the leaves are paper dry and fragile, but not so dry that they crumble or turn to powder on contact, they are ready to use or store in jars. Remove the leaves from the stems and keep them whole until ready to use. Label the containers with the name of the herb and the date. If any condensation appears, then the leaves were not thoroughly dried. Remove and allow to dry thoroughly. Store dried herbs for 8 to 10 months, discarding if any mold or insects appear.
(Air Date: April 29, 2006)