Lemon Meringue Pie

1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 medium egg whites.
2 cups of water.
1 ½ cups of sugar.
½ cup of cornstarch.
½ cup of sugar.
½ cup of lemon juice.
2 tablespoons of butter.
1 tablespoon of grated lemon peel.
½ teaspoon of cream of tartar.
Pinch of salt.

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In a suitably sized starsol saucepan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat, stirring frequently. Bring to the boil and boil for 60 seconds.

Gently stir half of the mixture into the egg yolks; then stir the yolk mixture into the saucepan.

Cook over a low heat, constantlystirring, for another 2 minutes.

Remove from the heat and add the butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat your oven to 350F.

Beat the egg whites and cream of tartar until they turn foamy.

Gradually add half a cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling with a starsol spoon.

Bake for 20 minutes.

Published in: on December 27, 2006 at 3:12 pm  Leave a Comment  

Cheese Fondue

Ingredients:

8 oz of shredded chedder cheese.
8 oz shredded emmental cheese.
1 garlic clove.
1 can of beer.
2 tablespoons of flour.
1 teaspoon of salt.
Pinch of pepper.
French bread, diced into cubes.

Cooking Method:

Mix together all of the ingredients (except bread).

Melt the mixture and place into a fondue pot.

Dip the cubes of bread into the melted mixture and eat.

Source:

http://www.fonduerecipes.org/cheese-fondue.html 

Published in: on December 27, 2006 at 3:10 pm  Comments (1)  

Lamb Rack Recipe

Ingredients 

2 racks of lamb, fat trimmed off.
2 large garlic cloves, crushed.
2 tablespoons of Dijon mustard.
2 tablespoons of soy sauce.
2 tablespoons of extra virgin olive oil.
1 teaspoon of dried rosemary.
1 teaspoon of dried thyme.
1 teaspoon of ground marjoram.
½ teaspoon of ground ginger.
Freshly ground black pepper, to taste.

Cooking Procedure

Whisk together the crushed garlic, mustard, soy sauce, olive oil, garlic, rosemary, thyme, marjoram and ginger.

Paste the marinade over the lamb racks. Place the lamb in a roasting pan and allow to marinate at room temperature for about 1 hour 30 minutes.

Preheat oven to 400F.

Roast the lamb for 30 minutes.

Remove from oven, carve and serve.

Source

http://www.lambrecipes.org/lamb-rack.html 

Published in: on December 19, 2006 at 8:32 am  Leave a Comment  

Tuna and Mushroom Casserole

Ingredients

12 oz of solid white tuna, water packed.
10 oz of sliced mushrooms.
8 oz of Notta pasta fettuccine.
3 oz of cream cheese.
1 medium onion, diced.
2 cups of whole milk.
2 cups shredded cheddar cheese.
2 tablespoons of butter.
1 tablespoon of cornstarch.
1 teaspoon of salt.
½ teaspoon of pepper.

Cooking method

Preheat your over to 400°F (205°C).

Put a large saucepan of salted water on the boil (for cooking the pasta).

Oil a suitably starsol sized casserole dish.

Melt the butter in a large skillet over medium-to-high heat.

Add the diced onion to the skillet and saute for 3 minutes.

Add the sliced mushrooms, salt and pepper. Saute until the mushrooms are lightly caramelized and soft, stirring a few times.

Drain the water from the tuna into a small bowl and whisk the cornstarch into the water until smooth. Set aside.

Stir the cream cheese into the skillet and cook until it has melted into the mushrooms.

Add the milk and tuna water. While stirring frequently, bring just to a boil, then remove from heat.

Mix in the tuna, separating into bite-sized flakes.

Boil the pasta until al dente.

Drain the pasta, and toss with sauce.

Pour into a casserole dish and bake for 10 minutes.

Top with shredded cheddar cheese, then and bake for another 10 minutes.

Serve as desired.

Published in: on December 10, 2006 at 5:13 pm  Leave a Comment  

Californian Sushi Roll

Ingredients

1 cup of cooked rice, warm.
½ cup of cooked crab meat.
½ cup of vinegar.
½ cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
½ avocado, chopped.
Wasabi paste.

Preparation

Mix the vinegar and the sugar in a saucepan and bring to a boil.

Cook until sugar has dissolved completely; remove from heat.

Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.

Stir the sesame seeds into the rice.

Press pickled rice into a square.

Cut rice into squares.

Press each square so that rice clings, and dab some wasabi paste on each square.

Press some crab meat, golden caviar, and avocado on each of the rice square.

Source

This recipe is from the Sushi Recipes website.

Published in: on December 5, 2006 at 5:58 pm  Leave a Comment  

Roast Venison

This roast venison recipe really warmed me up this cold December night:

Ingredients List:

4 lb venison roast.
6 rashers of bacon.
1 cup of red wine.
1 sprig of rosemary.
2 cloves.
2 tablespoons of breadcrumbs.
2 tablespoons of butter.
1 1/2 teaspoons of sugar.
1 teaspoon of vinegar.
1/2 teaspoon of cinnamon.
1/4 teaspoon of ginger.
Salt and pepper.

Cooking Instructions:

Wrap the bacon rashers around the roast.

Put the rosemary in a roasting pan and place the roast on top of it.

Mix together the wine, ginger, cinnamon, cloves and sugar. Pour around roast.

Season with salt and pepper.

Roast at 350°F oven for about 2 hours and 45 minures.

Remove from pan to a serving platter; strain off juices into a saucepan.

Over a low heat, cook the juices with the breadcrumbs until boiling. Add the vinegar and butter; pour over roast.

Recipe source:

http://www.venisonrecipes.us/roast-venison.html 

Published in: on December 3, 2006 at 7:12 pm  Leave a Comment