Below are some favorite YWT recipes, offered for your cooking/eating pleasure. Give 'em a try and let us know what you think, or send in a recipe of your own!
Jump to: Yemen With Toast * Chicken a la Aaron * MMM Chipotle * Minimalist Thanksgiving * ladyjane's apple craisin cookies * so yummy pesto-tomato sandwich * Chocolate XS Cake * Marvelous Lime Parfait * Robin's Friend's French Onion Soup, Vegetarianized by Robin * Herbed Chicken Breasts * Prosciutto Potato Jammies * Herbed Butterflied Pork Tenderloin.
Yemen With Toast
Place one slice of honey wheat bread in toaster.
Toast on medium to light setting.
When done, place on plate and spread with your favorite peanut butter (YWT recommends Skippy).
Complete the dish with a generous topping of strawberry preserves.
If it is your birthday, turn your Yemen With Toast into ladyjane's special Birthday Toast by drawing a heart in the toppings and add a flaming candle. Sing at your own risk.
Bon Apetit!
Chicken a la Aaron
cut one large onion into very large pieces
cut chicken into strips or cubes (to your preference)
put _ of sesame oil into a frying pan or skillet with the chopped/sliced/big pieces onion
generously apply soy sauce
also add garlic to taste
when onions become transparent (or better - right before they become transparent) add the chicken
add a little bit more soy sauce, so that the chicken remains its original taste except with a little kick
meanwhile, have steamed rice ready for when this is ready to be served
optional ingredients: spicyness or green peppers can be added at any time
Enjoy!
MMM Chipotle
Run, do not walk, to your nearest Chipotle.
Stand in line.
Wait.
Wait.
Wait.
Place your order.
YWT recommends: chicken tacos with mild and medium salsa, veggie burrito, chicken fajita burrito with medium salsa, barbacoa burrito, chicken burrito with black beans and mild salsa.
mmm...chipotle. best enjoyed with friends, or when skipping class.
Minimalist Thanksgiving
Eat one piece turkey jerky.
Chase with handful of craisins.
Repeat for seconds.
Chug some water.
Optional dessert: dried apple rings and pumpkin seeds.
ladyjane's apple craisin cookies
1 cup butter
1 1/2 cups brown sugar (packed)
1 1/2 cups granulated sugar
2 large eggs
3/4 cup milk
4 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 tsp orange zest
3.5 cups chopped, pared apples (toss in lemon juice so they don't brown while you work)
2.5 cups craisins, chopped
Cream butter and sugars; beat in eggs and milk; sift together flour, baking powder, cinnamon and salt; stir in until well blended; stir in orange zest, apples, and craisins.
Drop by teaspoonfuls for small cookies or tablespoonfuls for large cookies, onto greased cookie sheets (important). Bake at 375 for 12-20 minutes (depending on size). Cool on rack.
These are sticky so store between waxed paper or something. The larger cookies are better, IMHO.
so yummy pesto-tomato sandwich
bread of your choice (whole wheat or italian is best)
ripe tomato
prosciutto or ham slices (optional)
shredded mozzarella
pesto:
4 large cloves garlic
1/2 cup pine nuts (variation: walnuts)
2/3 cup grated parmigiano reggiano
1 tsp salt
1/2 tsp ground black pepper
3 cups fresh basil (variation: arugula or baby spinach)
2/3 cup extra virgin olive oil
in food processor, make pesto as follows (be careful of the blade, it's sharp!):
chop garlic finely. add pine nuts, cheese, salt, pepper, and half of oil. process until coarsely chopped. add basil and rest of oil, process until blended to desired consistency. cover surface with plastic wrap and chill.
toast bread. spread generously with pesto. add thin slices of tomato. top with prosciutto or ham and mozzarella. place briefly under broiler to melt cheese.
Chocolate XS Cake
Makes 2 10-inch cakes...
14 oz butter
10 oz confectioner's sugar
6.5 oz eggs
10.5 oz egg yolks
16.5 oz melted bittersweet chocolate
14 oz egg whites
4 oz sugar
5 oz bread flour, sifted
14 oz ground toasted almonds
1lb apricot jam, warmed and strained
3lb basic ganache (recipe follows)
1. Cream together butter and confectioners' sugar in the bowl of an electric mixer. Beat until light and smooth using the paddle attachment.
2. Add the eggs and egg yolks and beat slowly on low spead, fully incorporating and scraping down the sides of the bowl as needed.
3. Add the warm melted chocolate all at once and quickly incorporate, scraping down the sides of the bowl as necessary.
4. Combine egg whites and sugar in another mixer bowl, use the whip attachment to beat on high speed until medium peaks form.
5. Fold the meringue into the creamed mixture.
6. Fold the sifted bread flour and almonds into the batter.
7. Grease two 10-in pans (or 3 8-in) and line them with parchment. Divide the batter evenly among pans.
8. Bake in 350F oven until the center of the cakes spring back when lightly touched; 45 to 50 minutes. Remove from the oven, cool in pans on racks, and unmold the cakes to finish cooling. Cakes are ready to fill and glaze now, or can be wrapped and refridgerated for 2 days, or frozen for 1 month.
9. Slice each cake evenly in 2 layers. Spread a thin layer of apricot jam on one layer, and top with a second layer of cake. Brush the sides of the cake with more apricot jam. Repeat for second cake, wrap, and refridgerate until jam becomes firm.
10. Place half of the ganache in a stainless steel bowl, beat vigorously until thick with a wooden spoon Coat the outside of the cake with a thin layer of the beaten ganache, refridgerate until ganache is hard.
11. Warm the remaining ganache to 110F. Set the filled cakes on a rack in a sheet pan, and pour warmed ganache over them. Let glaze firm for 15 minutes, then mark for 16 slices. Decorate with remaining ganache, or consume as needed.
Ganache
Makes 2 pounds...
1.5 lb bittersweet chocolates
1 lb heavy cream
2 oz corn syrup or glucose
1. Finely chop chocolates and place in a stainless steel bowl.
2. Heat cream and corn syrup/glucose to a boil, and pour over chocolate.
3. Gently stir mixture until chocolate is melted and mixture is smooth.
Notes: Ganache can be flavored with 1.5 oz of Dark Rum, if desired.
Marvelous Lime Parfait
3 tablespoons unsalted butter
3 tablespoons sugar
2/3 cup graham cracker crumbs
1 14-ounce can fat free sweetened condensed milk
3/4 cup fresh lime juice
1 tablespoon grated lime peel
2 cups chilled whipping cream
Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes (watch carefully!). Turn out onto plate and cool. Cooled crumbs will stick together, so spread them out well or break up lumps before adding to parfaits.
Whisk condensed milk, lime juice and lime peel together in large bowl to blend thoroughly. Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
Place 1/4 cup lime mousse in each of six wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse, then remaining crumb mixture. Using a piping bag and star tip, pipe remaining mousse to top parfaits. Refrigerate at least 1 hour and up to 4 hours. Garnish with thinly sliced lime on rim of goblet.
Robin's Friend's French Onion Soup, Vegetarianized by Robin
4-5 large onions largely cubed
1/2 stick margarine or butter
2 tbls flour (or to "look" - will explain later)
1/2 cup good white wine (or up to 1 cup to taste)
4 cans Swanson vegetable broth
4 cubes of pareve beef boullion (pareve means it is in the Kosher section of your supermarket and it is made with neither milk nor meat products)
a shake of pepper to taste
1/2 tsp. dried celery flakes, parsely and/or thyme to taste
crusty italian/french bread
swiss cheeses, gruyere cheeses, mozzerella cheeses - whatever you like (but swiss is *fantastic* with this soup)
Cut onions, melt butter in pan on med. heat. Add sliced onions, cook to tenderize onions (about 5 mins), stir frequently. Sprinkle flour over onions and mix. Flour should coat the onions, but not too thickly - no flour left on bottom of pan. You may need to use less flour to do this. Cook a couple minutes more. Add white wine and mix, cook a couple minutes more. Add broth and spices. Simmer on low heat COVERED 30-40 mins or until onions are cooked. "Pour very hot soup over cheese and bread and it will rise to the top. Voila! You have onion soup that the French couldn't tell from their own."
Herbed Chicken Breasts
1 Tbsp. fresh rosemary
1 Tbsp. fresh sage
1 Tbsp. fresh thyme
several large cloves garlic
4 boneless skinless chicken breasts
salt and pepper
1/3 cup seasoned breadcrumbs (approx)
Chop herbs and garlic together. In a large glass baking dish, drizzle olive oil to coat bottom. Sprinkle 1/2 herb mixture and freshly ground pepper evenly over oil. Arrange 4 boneless skinless chicken breasts in pan, salt and pepper to taste. Coat chicken with remaining herbs and drizzle with olive oil (carefully so the herbs don't wash away). Bake at 375 degrees, covered loosely with foil, until chicken is cooked through.
Chicken can be eaten as is for the first servings. The next day, spoon 2 Tbsp. pan juices into a small bowl. Add breadcrumbs and stir with fork to combine until breadcrumbs are moistened and mixture stays together. If the mixture is pasty, add more breadcrumbs. Place chicken breasts on a cookie sheet, coat top & sides with breadcrumb mixture. Place under broiler until topping is browned and chicken is heated through.
Prosciutto Potato Jammies
6 large baking potatoes
1 cup freshly grated parmesan
1/3 cup olive oil
fresh ground black pepper
ground dried garlic
12 slices prosciutto
Slice potatoes into 8 wedges each. Pour oil into saucer and add pepper and garlic. Dip potato wedges in olive oil solution to coat. Toss wedges in parmesan to coat. Slice prosciutto into 48 2" wide strips. Wrap prosciutto around each wedge. Arrange wedges on a cookie sheet and brush with oil. Bake at 450 degrees until potatoes are soft and prosciutto is crispy.
Herbed Butterflied Pork Tenderloin
2 Tbsp. fresh rosemary
2 Tbsp. fresh thyme
6-8 large cloves garlic
2 Tbsp. dijon mustard
salt and pepper
olive oil
2 lb. pork tenderloin
Chop herbs and garlic together until very fine. Butterfly tenderloin and pound to uniform thickness (1 inch or so). Brush with half of the mustard, salt and pepper to taste (won't need much). Spread half of the herb-garlic mixture to cover tenderloin. Sprinkle with olive oil and pat down. Repeat on the other side of the tenderloin with remaining ingredients. Broil 12-15 minutes each side. Let rest 5-10 minutes and slice thin strips to serve. If you use a broiling pan and rack, deglaze with white wine and reduce to finish sauce.
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