Cookin' with Carol recipes on NBC5 - May 2004
Schaum Torte (Baked Meringue with Strawberries)
Serves 12
This delightful dessert is light, airy, and delicious! Simple, yet elegant. A perfect ending for any springtime brunch, lunch, or dinner meal.
6
egg whites, room temperature
2
cups sugar, divided use
1
teaspoon vanilla extract
1
teaspoon vinegar
1
pound frozen strawberries, thawed
Preheat oven to 275° F. Using an electric mixer, or a whisk and a copper bowl, whip egg whites almost to stiff peaks. While continuing to whip, add 1/4 cup sugar slowly, then add vanilla, vinegar, and the remaining sugar all at once, whipping until mixture is stiff and glossy, about 2 to 3 minutes. Form mixture into mounds (using a spoon or piping bag) on a baking sheet lined with parchment paper. Bake for 1 hour, turn off the oven, and leave meringues in the oven for 30 minutes longer. Remove from oven and allow to cool thoroughly on a wire rack. Serve meringue shells topped with thawed strawberries (and ice cream or whipped cream, if desired). Makes about 12 (1/2-cup) meringue shells. Store meringue shells in an airtight container for up to 1 week.
(Air Date: May 1, 2004)
Serves 12
Treat Mom to breakfast in bed with a basket of these muffins and an elegant glass of orange juice on the side.
1
3/4 cups flour
1/3
cup sugar
2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup milk
1/3
cup vegetable oil
2
eggs
3/4
cup mashed bananas
3/4
cup fresh blueberries, rinsed and stemmed
Preheat oven to 400° F. Combine in a large bowl, flour, sugar, baking powder, and salt. In a separate bowl, mix together milk, oil, and eggs. Pour liquid mixture into dry mixture and whisk until just moistened, about 10 to 15 seconds. Using a rubber spatula, fold in mashed bananas and blueberries. Spoon the batter into muffin tins that have been lightly sprayed with vegetable oil spray and bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove muffins from pans and allow to cool on a wire rack before serving. Serve with orange butter (see below). Makes 12 muffins.
Notes:
To make orange butter, stir 1 teaspoon orange zest (grated orange peel) and 2 tablespoons orange juice into 1/2 cup (1 stick) softened butter. Spoon into a pretty bowl or custard cup to serve with muffins.
(Air Date: May 8, 2004)
Serves 6
This colorful stir-fried dish is quick and satisfying on a busy spring day.
1
tablespoon vegetable oil
8
ounces pork loin, cut into thin strips
1
cup shredded carrots
1/2
red bell pepper, thinly sliced
1/2
cup snow peas
4
green onions, thinly sliced
2
cloves garlic, minced
2
cups bean sprouts
1/2
cup chicken broth
2
tablespoons hoisin sauce
1
tablespoon soy sauce
1
teaspoon toasted sesame oil
8
ounces dried Chinese egg noodles, cooked and chilled
Heat a wok or large skillet over medium-high heat. Add vegetable oil and swirl to coat pan. Add pork and stir-fry for 4 to 5 minutes, or until pork is no longer pink in the center. Add carrots, red bell pepper, snow peas, green onions, and garlic, and stir-fry for 1 to 2 minutes, or until vegetables are tender-crisp. Add bean sprouts and stir-fry for 30 seconds. Add bean sprouts, chicken broth, hoisin sauce, soy sauce, and toasted sesame oil, and stir to combine. Add cooked egg noodles and stir-fry over medium-high heat for 2 to 3 minutes, or until mixture is warmed through.
(Air Date: May 15, 2004)
Serves 8
This is the time for spring entertaining: graduation parties, weddings, holidays, and special occasions. Dazzle your guests with this tasty dip.
14
ounce can artichoke hearts, drained and finely chopped
1
cup sour cream
1/4
cup grated Parmesan cheese
2
green onions, thinly sliced
2-ounce
jar diced pimientos, drained
1
tablespoon lemon juice
1
tablespoon capers (optional)
1/2
teaspoon garlic powder
1/2
teaspoon paprika
Combine all ingredients in a medium bowl. Serve with whole-wheat crackers, bell pepper strips, baby carrots, and celery as dippers. You can also bake a 2.1-ounce package of frozen filo shells according to package directions, then spoon the artichoke dip into the cooled shells for a dramatic presentation.
(Air Date: May 22, 2004)
Serves 6
It’s time to fire up the grill, so hear it sizzle with this classic favorite.
1
teaspoon lime zest
2
tablespoons lime juice
1
tablespoon olive oil
1
tablespoon Worcestershire sauce
2
cloves garlic, minced
1
teaspoon coriander seeds, crushed
1/2
teaspoon chili powder
1/2
teaspoon cumin
1/4
teaspoon pepper
1
1/2 pounds beef skirt steak (or flank steak)
1
teaspoon olive oil (for sautéing peppers and onions)
2
bell peppers, thinly sliced
2
onions, thinly sliced
12
flour tortillas, warmed
In a medium bowl, stir together lime zest, lime juice, olive oil, Worcestershire sauce, garlic, coriander seeds, chili powder, cumin, and pepper. Place steak in bowl and turn to coat with marinade. Refrigerate for at least 30 minutes, or up to 24 hours. Turn meat in marinade occasionally. Remove meat from marinade. Pat with paper towels to remove excess marinade. Grill meat over hot coals (or gas grill on high) for 4 to 5 minutes on each side, or until desired doneness. Let meat cool slightly. Cut (across the grain) into thin slices. On the stove, heat a large skillet over medium heat. Add oil and swirl to coat bottom. Add bell peppers and onions, and sauté until tender, about 3 to 5 minutes, stirring occasionally. For traditional service, heat a cast iron skillet over medium-high heat. When hot, add a few drops of vegetable oil, then warm the meat slices in the oil. Turn off the heat, add onions and peppers. Bring the skillet to the table and set on hot pads. Squeeze a small wedge of lime over the fajita fillings and listen to them sizzle! Fill warm flour tortillas with the fajita filling and serve with the following traditional condiments, if desired: chopped tomatoes, sour cream, pico de gallo, guacamole, salsa.
(Air Date: May 29, 2004)