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What Are The Best Thin Cooking Recipes? - Yahoo Recipe Search
Food.comAnother delicious find watching Cook Yourself Thin. These lil gems have 116 calories each....MUCH better than your run of the mill cookies. :) Parchment paper is a great baking trick without any added calories that cooking sprays sometimes add. :) **Baking time is 17-20 minutes depending on the size of your cookies and your oven. ENJOY!! **As noticed by a reviewer, I failed to catch that the original recipe didnt mention when to add the raisins. Hopefully this is corrected satisfactorily -- I had to go watch the episode to see what they did! :) I believe the rum/whiskey should be absorbed by the raisins. If there is residual it is certainly at your discretion what to do with it - I would add it as it would lend to the flavor and only be a small amount. This is what it appeared they did, but was not clearly stated. :)Food and WineBaked ricotta may be my favorite dessert—it's light, not too sweet, easy to make, and, most importantly, it's downright delicious. And if that's not enough, the thin, pudding-like cake tastes even better when you bake it ahead of time. It also provides an ideal platform for seasonal produce (like the rhubarb here), so you can make it all year round and never grow tired of it. You can even play around with the flavorings (swap in orange or lime zest for the lemon, add rum in place of vanilla, use maple in place of honey, and so on) according to your tastes and the fruit accompaniment. Really, the only element that you need to be strict about is finding good-quality fresh ricotta.In Italy, where ricotta originated, the fluffy, fresh cheese was traditionally made by curdling whey, a byproduct of Pecorino and mozzarella cheesemaking, and then draining the fresh curds to create a pillowy, spoonable cheese. Today, most ricotta producers both in Italy and domestically augment the whey with milk or cream to create a creamier-tasting cheese. Many commercial producers also abridge the draining step, adding stabilizers to prevent the cheese from separating, leaving a much wetter, blander-tasting product. When shopping for ricotta to highlight in this dessert (or anywhere you want a better-tasting end result), it's worth the trouble and added expense to track down a brand made with nothing more than whey, cream, or milk; vinegar or rennet (which help form the curds); and maybe a little salt. Galbani is a good, readily accessible brand. If you're shopping at a well-stocked cheese shop, you may find ricotta labeled “basket-drained,” which refers to a traditional method of ensuring the cheese isn't wet and waterlogged. And if you're really lucky, you'll find sheep's milk ricotta, prized for its richness and tantalizing sweet-tangy flavor. If top-quality ricotta is new to you, take a moment to taste it in its natural state before adding it to a recipe; you’ll immediately understand what the fuss is all about. Indeed, if you want an even simpler dessert than this baked ricotta, spread a little of the uncooked ricotta on a slice of toasted walnut bread and drizzle with honey. Or mix in a little cocoa powder and sugar, and you've got an instant chocolate pudding.Versions of this baked ricotta dessert exist all across the Mediterranean, but many include flour, more eggs, and more sugar, making them closer to an American-style cheesecake. I prefer this more restrained approach that creates a cake about the height of a thick pancake, because it's lighter, simpler, and it's a better showcase for the sweet taste of the fresh cheese, lightly perfumed with honey. The way I cook the rhubarb prevents the stalks from collapsing into a compote-like mush. Instead, by baking the rhubarb in a low oven, the stalks poach in their own juices, holding their shape. (Bonus: They can cook alongside the ricotta cake.) Adding lemon juice to already tart rhubarb may seem misguided, but the lemon snaps the flavors into bright focus. I like to tuck in a piece of star anise and cinnamon into the dish before baking to provide a whisper of spice; if you want more, add a pinch of their ground counterparts instead. Both the ricotta cake and rhubarb taste best when left to cool before serving, or even with a light chill, making this the perfect start to a season of warm-weather eating.Food52The idea is to take what’s in season—peas or corn or brussels sprouts, tomatoes or leeks, even grated pumpkin or fall squash—and toss it with pasta, adding about 3 to 5 ounces of meat (cured pork, bacon or sausage—I have even been known to dice salami and use it the same way) per half pound. I use this premise in many ways, sweating out a piece of lardo with finely chopped celery, carrots, and onions as the base for a wintry tomato sauce made with canned San Marzano tomatoes, or adding a tasty bit of bacon to peas for a spring pasta. In the fall, I crisp bits of pancetta in the pan and wilt brussels sprout leaves in the fat with a crushed clove of garlic and a few sprigs of thyme. In the summer, I take the classic ingredients for pasta amatriciana and use bacon and cherry tomatoes to make a “summer” version (in quotation marks because, really, Romans would never countenance this being called amatriciana). In the spring, I might make a purée of cooked greens and toss big fat shells with it, then lay slivers of paper-thin prosciutto or pancetta over the still-hot pasta so that the pork just wilts a little from its residual heat. At Porsena, our most famous dish is a twist on the Abruzzi classic of sausage and broccoli rabe, but we make it with North African spiced lamb sausage and mustard greens. As you play around with the combinations, you will see how easy it is to use this recipe as a template and to swap one thing out for another. With more delicate, tender vegetables, such as peas or corn, I use more delicate herbs like basil, mint or lovage (a favorite of mine but you probably need to grow it in your herb garden to find it easily); with stronger, bolder flavors, I add more robust herbs such as thyme or sage. Pea tendrils hold up better, but if all you can find are pea shoots, with tender leaves attached, just toss them in at the very end so they are slightly wilted by the residual heat of the cooked pasta dish.YummlyThis baked brie in puff pastry is deceptively easy, yet sure to impress your party guests. It's the hit of any cheese board—perfect to enjoy throughout the holiday season. It's decadent, rich, creamy, and marries sweet and savory flavors into a nice, neat flaky package. Sweet jam and spicy chilies, combined with melted brie ooze out of the buttery pastry, making it an elegant appetizer for Christmas dinner, and it's shareable enough for a big crowd. The total time to make this pastry-wrapped brie is less than an hour, with a cook time of about 20 minutes. You can make this easy appetizer in just a few simple steps. You can also prepare it ahead of time for stress-free entertaining — the pastry can be refrigerated for up to a day. If you opt to use frozen puff pastry sheets, you'll need to thaw it first. Thaw the pastry at room temperature for at least than 40 minutes before proceeding with the recipe. ## Why Brie Cheese? While you could use any variety of cheese, there's something special about brie cheese. Its rich and tangy flavor, combined with that creamy consistency is perfect for this recipe. It's also convenient because it typically comes in rounds or wedges, which make it easy to fold up into a puff pastry pocket. Its mild taste also lends itself well to using other ingredients, such as jam, spices, herbs, fruit, or anything else you'd like to add. ## Should You Remove The Rind Off The Brie Before Baking? Contrary to what many think, the rind is definitely edible and actually tastes great when it's warm! In this recipe, it also helps keep the cheese in place while baking. ## Recipe Tips _Use a pie plate:_ Baking and serving the brie in a pie plate helps contain the melted cheese and can make it easier to scoop up bites. _Substitute pastry with pie dough:_ Pie dough is a great alternative to puff pastry here. _Make it ahead of time:_ You can refrigerate the pastry for up to a day before baking and serving it. To make sure it bakes well and retains its moisture, it will help to brush it with water or egg before baking. _Let it cool:_ Give the pastry at least five minutes to cool off after you pull it out of the oven before serving it. ## Variations Customize your recipe with one of these additions. _Cranberry sauce:_ Cranberry and brie are a match made in heaven. If you have any leftover from the holidays, toss it on top of the brie here. _Chopped nuts:_ Top your brie with a few spoonfuls of chopped up almonds, pecans, or walnuts for a satisfying crunch. _Baked apples:_ Cut up some baking apples and cook them slowly with butter, and if you like, brown sugar, until they’re soft, then put them on top of the brie. If you want it sweeter, you can also drizzle honey on top. _Caramelized onions:_ slowly caramelize one small onion over low heat until very brown, soft, and sweet-tasting. Feel free to stir in a bit of balsamic vinegar, then serve over the brie. _Dried fruit:_ Sprinkle dried cranberries or figs over the top of your pastry. _Pepper jelly:_ Instead of the jam and chile combination, you could alternatively use a savory and sweet pepper jelly. _Roasted garlic:_ For a savory combo, top your brie with roasted garlic. Roast two heads of garlic then squeeze the bulbs over the cheese until the individual cloves come out before wrapping with pastry. _Caramelized onions:_ Slowly caramelize an onion over low heat until it’s soft, then place them on top of the brie. _Dried herbs:_ Rosemary, basil, or thyme would all make wonderful additions to this recipe. ## Make It Mini If you'd like mini, finger food versions of this puff pastry you can purchase smaller, 1 oz. brie wheels. Simply cut your puff pastry dough into 3-inch x 3-inch squares with a sharp knife, then wrap each brie wheel as you would for a big wheel. Bake at 400°F for 25 to 30 minutes, cool before serving. ## What To Serve With Your Baked Brie Accompany this show-stopping cheese pastry with crackers, apple slices, pears or crostini. Make sure whatever you use is hardy enough to scoop up the cheese. Something like rice thins may break easily when cutting through the pastry.Food.comAnother recipe by Steven Raichlen. This is the intro he writes about this recipe: The word churrasco is used throughout Latin America to describe beef cooked on the grill, although the precise meaning varies from country to country. In Brazil, for example, churrasco is the generic term for barbecue. In Nicaragua it refers to a broad, thin steak cut from a beef tenderloin. Most steaks are cut across the muscle grain, but Nicaragua’s churrasco is cut along the grain. What results is a flat, thin piece of meat with a remarkable texture, a steak that’s tender enough to cut with a fork. (And the steak’s broad surface area readily picks up the smoke flavor from the coals.) Nicaraguan churrasco is always served with a trio of sauces: chimichurri (here used as a marinade as well), salsa marinara (Nicaraguan Tomato Sauce), and a spicy pickled onion sauce called cebollita. Other accompaniments might include fried plantains (Grilled Plantains, a tasty substitute, appears in this book) and Bahamian Peas and Rice.Food52When I hear the word "feast," I think of something luxurious. When push comes to shove, there's no better roast than Anne Seranne's Rib Roast of Beef, as put forth in Amanda's Essential New York Times Cookbook. Given the choice, that is what I would prepare for the extended family at every gathering. However, lacking the strength to continually pry the Spouse's fingers off the credit card, I usually have to settle for something a bit less extravagant. Enter the oft-maligned, oft-overcooked eye round. Skewered with sauteed arugula and bacon, studded with garlic, parsley and parmesan, cooked rare and sliced thin, it could even make you forget about a standing rib roast, especially when accompanied by several lovely bottles of cabernet. This recipe is adapted and expanded from an earlier one.Food.comThis is an awesome, filling soup from Taste of Home's Quick Cooking magazine a few years back. You can dress it up for company or serve it simple any time. The odd combination of ingredients is what caught my eye the first time. I've modified the original recipe to thin the soup a little and stretch it out more. Freezes well.Food.comThis is my family's old recipe for traditional English pancakes - served the way we like them in the Britain - with a squeeze of fresh lemon and sprinkled with sugar! Please note, that these are NOT thick pancakes, but thin and lacey - more like a French crepe. Scotch pancakes and Welsh cakes are also different - they are thicker, and belong to the family of griddle cakes, and drop scones. These are what we will be making and eating on Shrove Tuesday - Pancake Day! The only accompaniment that is needed, is a fresh lemon or two and caster sugar.........some people have jam , honey or syrup with their pancakes, although that is not traditional! Now - how to TOSS that pancake without it landing on the floor, and will I WIN the Pancake race this year??!! A little information about this great British tradition: Origins - Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent - the 40 days leading up to Easter - was traditionally a time of fasting and on Shrove Tuesday Christians went to confession and were "shriven" (absolved from their sins). It was the last opportunity to use eggs and fats before embarking on the Lenten fast and pancakes are the perfect way of using up these ingredients. Pancake Tradition - A thin, flat cake, made of batter and baked on a griddle or fried in a pan, the pancake has a very long history and featured in cookbooks as far back as 1439. The tradition of tossing or flipping them is almost as old: "And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne." (Pasquil's Palin, 1619). Tossing pancakes - Certainly these days part of the fun of cooking pancakes is in the tossing. To toss a pancake successfully takes a combination of the perfect pancake and good technique - it's so easy to get it wrong and end up with half the pancake still stuck to the pan while the other half is stuck to the ceiling or floor. All in all, it's probably best to practise a few times without an audience. Pancake races - In the UK, pancake races also form an important part of the Shrove Tuesday celebrations - an opportunity for large numbers of people to race down the streets tossing pancakes. Mardi Gras - The French name (literally "fat Tuesday" ) for Shrove Tuesday has been given to a number of Mardi Gras carnivals around the world. Among the most famous are those of Rio de Janeiro and New OrleansFood and WineThere are few things better (or easier) than a fruit crisp. It’s extremely hard to mess it up—even if you aren’t a baker. In many ways, it’s more like cooking than baking; you can riff a little on the recipe based on what’s in season or what you have in your pantry.For the filling, you can try different apple varieties, substitute pears for all or half of the apples, or even throw some berries into the mix. Come summer, you can swap in peaches or nectarines and still use the same topping. You could also try subbing up to half of the flour in the topping with whole-wheat, buckwheat, or any flour you choose. Crisps are a choose-your-own-adventure cooking experience, and there’s lots of fun to be had along the way.Personally, I find the topping easier and quicker to put together in the food processor, but you can totally do it by hand. Just a heads up—it will take a bit longer to get to that perfect no-longer-dry-and-crumbly-but-just-starting-to clump-together stage, which is what you’re looking for in this crisp topping. If you do decide to tackle the topping by hand, cut the butter into thin slices so it’s easier to squeeze through your fingers, and just keep squeezing the butter and flour mixture with your fingertips until it’s perfectly crumbly-clumpy. Double the recipe and keep half in the freezer for impromptu crisps or to sprinkle on top of a baked apple.I love the oohs and aahs I get from my guests when I serve something humble and simple like this crisp. It’s a fabulous dessert to take to a party; just let it cool enough to set up so everything stays put on the journey! It’s a homey and fulfilling way to end any meal, or honestly as a meal (breakfast). Candied ginger in the topping adds a satisfying chew and a zingy bright flavor that leaves you wanting one more bite.
