Ingredients

• 1 c. granulated sugar, divided
• 1/3 c. all-purpose flour
• 1/8 tsp. salt
• 1 c. low-fat milk
• 2 tsp. freshly grated lemon zest
• 1/2 c. lemon juice
• 2 tbsp. butter, melted
• 2 large egg yolks
• 3 large egg whites, at room temperature
• Confectioners’ sugar for dusting

Preparation

Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.

Whisk 3/4 cup granulated sugar, flour, and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter, and egg yolks. Whisk until smooth.

Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it’s okay if it’s a little lumpy).

Evenly divide among the prepared ramekins placed in the roasting pan.

Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

Bake the pudding cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes. Dust with confectioners’ sugar and serve warm or at room temperature.

EatingWell.com, via Delish

Ingredients

• 1 1/4 cups fine white cornmeal
• 2 teaspoons salt
• 1 1/4 cups boiling water
• 1 teaspoon granulated sugar
• 1 cup lukewarm water, divided
• 1 tablespoon active dry yeast (or 1 15 mL pkg)
• 3 cups all-purpose flour
• 1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Preparation

1. Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.

2. In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.

3. Let this cool until mixture is lukewarm (should take about 10 minutes).

4. Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.

5. Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.

6. A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.

7. Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.

8. If you need to — and only if you need to — add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.

9. When smooth and elastic, gather the dough into a ball.

10. Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.

11. Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven — not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.

12. Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.

13. Roll the loaf (loaves) in corn flour until well covered, then, if you’ve made the two small loaves, place on baking sheet, or if you’ve prepared just the one large loaf, place on pie plate.

14. Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.

15. Sprinkle with additional corn flour just before baking.

16. Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.

17. Transfer to wire racks and wait impatiently for them to cool.

Easy Portuguese Recipes

Ingredients

• 1 1/2 pounds Spanish chorizo, sliced thin [CP: We did this with 6 oz. of super nice (Olli) chorizo, and that was enough.]
• 1 onion, chopped
• 1 rib of celery, chopped fine
• 2 garlic cloves, minced
• 1 pound split peas, picked over
• 4 cups chicken broth
• 4 cups water
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 carrots, halved lengthwise and sliced thin crosswise
• croutons as an accompaniment

Preparation

In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, uncovered, stirring occasionally, for 1 1/4 hours, Stir in the carrots [CP: and the chorizo] and simmer the soup, uncovered for 30 to 35 minutes, or until the carrots are tender. [CP: Both of these were covered, and if you did that, you’d have way too much liquid.] Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

Gourmet, March 1992

Ingredients

• 2 baking potatoes, cubed
• 3 medium sweet potatoes, peeled and cubed a bit smaller than the white potatoes
• 3 tbsp. butter, divided
• 3 tbsp. curry powder, divided
• 1 12-oz can coconut milk, divided
• 1/4-1 tsp. salt, to taste
• 1/4-1/2 tsp. pepper, to taste
• 1 tbsp. vegetable oil
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 2 tsp. smoked paprika
• 1 lg. onion, diced
• 3 garlic cloves, minced
• 1 lb. ground beef or pork
• 1 lb. mixed peas and carrots (frozen or fresh)
• 2 tbsp. golden raisins

Preparation

Preheat oven to 400. Fill a large pot with water and bring to a boil. Add potatoes and sweet potatoes and cook until tender, around 15 min. Drain well and mash with 2 tbsp. butter, 1 tbsp. curry, 1/2 c. coconut milk, salt, and pepper.

In a large skillet, heat remaining butter and oil over medium heat. Add remaining curry powder, cumin, coriander, paprika, onions, and garlic. Cook for 1-2 minutes, until spices are fragrant. Add ground meat and cook until browned, stirring to break up clumps. When nicely browned, drain off excess fat. Add peas, carrots, and golden raisins. Cook for 1-2 minutes, until the vegetables have thawed (if frozen). Add remaining coconut milk and cook for 2 minutes. Mixture should be thick and saucy. Taste and add salt and pepper as desired.

Spoon the meat mixture into an ungreased 9x13 pan and press down gently. Spoon the potato mixture over the top and spread to cover. With a fork, make tine marks all over the top. Cover with foil and bake for 30 minutes. Remove foil and bake until the top is lightly browned and meat is bubbly, about another 15 minutes.

Penzey’s Spices

Ingredients

• 1 1/4 c. cooked brown rice
• 1/4 c. walnuts, roasted and chopped
• 2 tbsp. sunflower seeds, lightly roasted
• 1/4 c. minced onion
• 1/4 c. minced celery
• 6 eggs, beaten
• 1 tbsp. dijon mustard
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sage
• 1 c. grated cheddar cheese
• 3 tbsp. olive oil
• 3 lg. onions, diced
• 3/4 c. cashew butter
• 1/2 c. tamari
• 2 1/2 c. water
• 1/4 tsp. pepper
• 1/4 tsp. sage

Preparation

Preheat oven to 350. Combine the first 11 ingredients (until and including the cheese) and mix well. Put in a greased 8 1/2x4 1/2" loaf pan. Bake until lightly browned and pulling away from the sides a bit, 60-90 minutes.

Meanwhile. heat the oil in a large skillet over medium heat. Add onions and cook until caramelized. Add cashew butter, tamari, water, and spices, and cook until heated through. Place in blender or food processor and blend until smooth.

Penzey’s Spices

Ingredients

• 1/2 c. butter, softened
• 1 c. light brown sugar
• 2 eggs
• 1 tbsp. vanilla
• 2/3 c. Abita Amber (dunkel lager)
• 1 1/2 c. flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 4 tbsp. butter
• 1 c. brown sugar
• 1/4 c. corn syrup
• 1 tbsp. vanilla
• 3 tbsp. Abita Amber

Preparation

Heat the oven to 350 and line an 8x8" pan with aluminum foil. Cream butter and brown sugar until fluffy. Beat in the eggs and vanilla. Sift together the flour, baking powder, and salt. Fold the dry ingredients into the wet and add the beer. Stir until combined. Bake for 20-25 minutes until a toothpick comes out clean. Remove from the oven and allow to cool slightly. Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and corn syrup and bring to a simmer, stirring to prevent from burning. Allow to simmer and keep stirring for 5 minutes. Remove from heat and carefully add vanilla and beer. Be careful, it will try to bubble up. Stir the icing for another minute and carefully pour it over the blondies. Cool completely and cut into squares.

225 Magazine

Ingredients

Boulettes

• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green onion
• 1 clove garlic, minced
• 2 tbsp. butter
• 1 lb. peeled crawfish tails
• 2 c. plain breadcrumbs
• 1 tsp. baking powder
• 1/2 tsp. Cajun seasoning
• 1 tsp. hot sauce
• 1 egg, slightly beaten
• 2 tbsp. melted butter

Bisque

• 1 c. flour
• 1 c. vegetable oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 c. chopped bell pepper
• 2 cloves garlic, minced
• 8 c. chicken broth
• 2 tbsp. Kitchen Bouquet
• 2 tbsp. tomato paste
• 1 lb. peeled crawfish tails
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. Cajun seasoning
• 1 tbsp. hot sauce
• rice

Preparation

Sautee the onion and celery in the butter for 3-4 minutes until they become soft. Add garlic and green onions and sautee for another minute. Fold in crawfish tails and sautee for 2-3 minutes more. Cool. Pour into a food processor and pulse until chopped. Place in a bowl and add eggs, breadcrumbs, seasoning, and hot sauce. Mix well. Preheat the oven to 350 and line a baking sheet with parchment paper. Roll the stuffing to ping-pong ball size, then mold into the shape of a small football. This should make 18-20 boulettes. Place on the baking sheet. Brush the tops with melted butter and bake for 15-20 minutes until golden. Set aside.

In a stockpot, heat oil and add flour. Cook until the roux is the color of peanut butter. Add chopped onion, celery, and bell pepper. Reduce heat to medium and cook for 4-5 minutes. Add garlic, cook for 15-20 seconds, then slowly add the chicken broth and stir until smooth. Whisk in tomato paste, Kitchen Bouquet, salt, seasoning, pepper, and hot sauce. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add crawfish tails and boulettes. Simmer for another 5-10 minutes. Serve over rice.

225 Magazine

Ingredients

• 4 eggs
• 3/4 c. flour
• 1/2 tsp. salt
• 3/4 c. milk
• 1/4 c. sugar
• 1/2 tsp. cinnamon
• 4 tbsp. butter
• 2 medium apples, peeled if desired, thinly sliced

Preparation

Preheat oven to 400. Place two pie pans in the oven to heat. Beat the eggs, flour, milk, and salt on medium speed for 1 minute. Combine sugar and cinnamon and set aside. Take the pans out of the oven and put 2 tbsp. butter in each one, swirling to coat bottom and sides. Spread the apple slices in the bottom of the pans. Pour half the batter in each pan. Sprinkle with cinnamon sugar. Bake for 20-25 minutes until golden brown and puffy.

Penzey’s Spices

Ingredients

Filling

• 1 lb. ground goat
• 2 tbsp. vegetable oil
• 1 lg. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp. ground cumin
• 1 tbsp. chili powder
• 1/4 tsp. Mexican oregano
• 1/8 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 2 c. chopped tomatoes (2-3 fresh, 14.5 oz can)
• 1/4-1/2 tsp. salt
• 1/4-1/2 tsp. pepper

Crust

• 1 c. coarse blue cornmeal
• 1-2 tbsp. flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 egg
• 1/2-3/4 c. plain yogurt
• 1 tbsp. vegetable oil

Topping

• 1 c. plain yogurt
• 1/4 tsp. salt
• 1/8 tsp. smoked chili powder
• 1/4 tsp. Mexican oregano

Preparation

Preheat oven to 450. Heat the oil in a skillet over medium-high heat. Add the meat and cook until it starts browning. Add the onion and garlic and spices and continue cooking until the meat is thoroughly browned. Add the tomatoes, reduce the heat to medium and simmer for 10 minutes. Taste and add more spices if necessary. Add salt and pepper to taste. The mixture should be moist; neither dry nor soupy.

While the filling simmers, prepare the crust. Combine cornmeal, 1 tbsp. flour, salt, baking powder, yogurt, and vegetable oil. Pour the wet ingredients into the dry and stir until just combined. It should be a very thick consistency batter, just pourable. The extra 1/4 c. of yogurt or 1 tbsp. flour can be added to adjust either way.

Pour the meat into an 8x8" baking dish. Pour the crust on top of it. Bake at 450 until the top is crusted over and a bit browned, about 20-25 minutes. Serve with topping.

Penzey’s Spices

Ingredients

• 3/4 c. lentils, rinsed
• 4 tsp. olive oil, divided
• 1/3 c. diced carrot
• 1/3 c. diced celery
• 1 tbsp. tomato paste
• 2 cloves garlic, crushed and minced
• 1 1/2 c. dry red wine
• 1 1/2 c. water
• 1 tsp. dijon mustard
• 1-2 tsp. spice blend (optional)
• 1/4-1 tsp. salt
• 1/4-1/2 tsp. pepper
• 12 red pearl onions
• 1 lg. bunch kale, washed and chopped coarsely
• 1 tbsp. walnut or almond oil
• loaf rustic bread

Preparation

Parboil the lentils for 5 minutes, drain, and rinse. Heat 1 tbsp. olive oil in a saucepan over medium-high heat. Add the carrots and celery. When slightly browned, add garlic and tomato paste and mash into the vegetables. Pour in the wine, water, and mustard. Add the drained lentils, herbs, and a bit of salt. Simmer, covered, until lentils are tender, 30-40 minutes.

While the lentils are cooking, blanch the onions in boiling water for 1 minute, drain, and peel. Put them in a heavy frying pan with the other tbsp. of olive oil and cook over medium heat until tender and beginning to color, about 5 minutes. Add a splash of water or wine near the end to deglaze the pan. Season with salt and pepper and remove from skillet.

Wilt the kale in the skillet, season with salt and pepper. Stir into the lentils. Serve with a swirl of walnut oil, a garnish of pearl onions, and with a thick, toasted slice of rustic bread.

Penzey’s Spices