Florence's Kitchen
Ah, food for the soul...
Here is a small collection of my favorite recipes, all but one I have
attempted. Bon appetit!
Appetizers and Side Dishes
Deviled Eggs
Green Onion Chinese Pancake
Carrot Souffle
Crepes with
Caramel Berry Sauce
Entrees
Broiled Flank Steak
Linguine with Seared
Scallops and Riesling Lime Cream
Slow-Roasted Prime Ribs of Beef
Desserts and Other Sweets
Classic Chocolate Chip Cookie
Half-Dipped Chocolate Florentine
Cookies
Creme au Caramel (Flan)
Key Lime Pie and Graham Cracker Crust
Carrot Souffle
Classic Tiramisu
. Appetizers and Side Dishes .
Deviled Eggs
2 slices bacon
1 dozen hard-boiled eggs, peeled
4 teaspoons Dijon mustard
1/2 cup mayonnaise
1/2 teaspoon celery salt
Pepper
Paprika
Garnish: parsley
Active Work and Total preparation Time: 30 minutes
1. Cook bacon to desired crispness. Break into small
chunks.
2. Halve eggs lengthwise. Place yolks in medium bowl and set
whites aside. Combine yolks, mustard, mayonnaise, celery salt
and pepper to taste. Press through sieve if too lumpy. Fill
each egg with yolk mixture using pastry bag or spoon. Sprinkle
with paprika and garnish with bacon and parsley.
24 servings.
Green Onion Chinese Pancake
My Mum's own recipe. A lot of work, but worth it.
5 green onion stalks, chopped small
3/4 cup cold water
3 cup flour
sesame oil
3/4 cup boiling water
salt
1. Boil approximately 3/4+ cups of water. Pour 1 1/2 cups of
flour into an electric mixer and add the 3/4 cup of boiling
water. Mix to form a dough.
2. Keeping dough in the mixer, add 1 cups of flour and cup of
cold water. Mix again to form a dough.
3. Remove dough and place on rolling board. Knead the dough
with your hands, and break it into 4 equal portions.
4. With one portion, flatten and use rolling pin to roll out
the dough into a very thin layer so that the dough measures
approximately 10 to 12 inches in diameter. Flour the board and
the dough, and rotate the dough to prevent sticking to the
board.
5. Pour out a small amount of sesame oil (or regular oil as a
substitute) and spread it in a thin layer over the rolled
dough. Sprinkle and spread a small amount of salt
evenly. Spread green onion liberally and evenly over the dough.
6. Roll the dough, as you would roll up sushi, and squeeze the
roll a little bit. Then roll the dough into a tight circle, as
a cinnamon roll is rolled, and tuck the end beneath the roll.
7. Flatten the dough out into a circle, a maximum of 1/2
centimeters thick, remembering to rotate and flour the dough
periodically to prevent sticking.
8. Repeat steps 5 through 11 with the other three sections of
originally kneaded dough.
9. Heat a pan , then coat with a small amount of oil.
10. On medium-high fire, put in one uncooked pancake and swirl
it around in the pan.
11. Then reduce to medium-low fire and cook for 4 to 6 minutes.
12. Turn the pancake over and cook for an additional 4 to 6
minutes. - Enjoy!
Makes 4 Pancakes, 8 to 10 inches in diameter.
Carrot Souffle
A nice alternative to sweet potatoes; great with turkey, chicken,
and ham. A souffle at its simplest. Also a nice dessert.
1 lb. carrots, peeled and cut into 1-inch chunks
4 large eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1 tablespoon softened butter
2 teaspoons vanilla
1 teaspoon freshly grated nutmeg
Optional: 1 to 2 teaspoons grated orange rind
1. Preheat oven to 350 degrees. Butter a 1-quart souffle
dish.
2. Boil carrots in a little water 20 to 30 minutes until
tender. Drain and place carrots in
a bowl, then whip them with an electric mixer until mashed. Let
cool to room temperature.
3. Mix in eggs, one at a time, beating 1 or 2 minutes after each
egg is added.
4. Sift together the flour, salt, and baking powder. Mix into
mashed carrots along with the
sugar. Add softened butter, vanilla, and nutmeg, and continue
to beat carrots until well combined.
5. Pour souffle into buttered dish. Sprinkle with grated rind
if desired. Bake 40 minutes
or until souffle has puffed and firmed. (Check by poking a
chopstick into center of souffle
after 40 minutes; souffle is ready if center is not in liquid
form.) Serve at once.
4 to 6 servings.
Crepes with Caramel Berry Sauce
Here is a simple little recipe from home. The crepes are good
enough to eat alone but the caramel berry sauce is heavenly. Inspired
by the crepes at the Ritz Carlton's Sunday brunch.
3 eggs
1 cup milk
2/3 cup flour
2 1/2 tablespoons sugar
1/8 teaspoon vanilla
salt (to taste)
oil
Caramel Berry Sauce
Package of frozen blackberries, blueberries, and raspberries,
defrosted
3 tablespoons butter
Caramel paste or syrup (from jar or bottle)
Beat eggs and stir in other ingredients and 3/4 teaspoon oil.
Add salt to taste. Beat until smooth.
In a crepe pan or small non-stick skillet over medium heat, pour
in 1/4 teaspoon oil (or more if desired). Quickly rotate skillet
until batter covers the bottom of the pan. Cook until golden
brown; turn and lightly brown second side (about 30 seconds).
Turn onto a platter and continue making crepes until batter is
gone. Cut all crepes into quarters and set aside.
In a small bowl, beat butter and add caramel as desired to
create a lightly whipped butter with caramel flavoring. Scoop small
amount of whipped butter into small non-stick pan and spread along the
bottom. When heated, cook defrosted berries in pan until the berry
juices create a warm syrup. Place 4 crepe-quarters into the pan for
half a minute to warm. Arrange warm crepes on small plate and pour
berries and syrup on top. Repeat until crepes and fruit ingredients
are gone.
Serves 2-3.
. Entrees .
Broiled Flank Steak
Yum. And it only takes a few minutes of active work.
1 clove garlic, minced or pressed
1/3 cup salad oil
3 tablespoons red wine vinegar
2 teaspoons Worchestershire sauce
2 teaspoons soy sauce
2 teaspoons dry mustard (e.g. mustard powder)
1/4 teaspoon pepper
Few drops of liquid hot pepper seasoning
1 to 1 1/2 pounds flank steak, trimmed of fat
Preparation time: Approx. 5 minutes
Marinating time: 30 minutes
Broiling time: 8 to 10 minutes
In a shallow dish, mix garlic, oil, vinegar, Worchestershire
sauce, soy sauce, mustard, pepper, and hot pepper seasoning.
Place steak in dish; turn to coat with marinade. Let stand
for 30 minutes, turning over several times.
Remove steak from marinade; drain briefly, reserving marinade.
Place steak on lightly greased rack of a broiler plan. Pour
marinade into a small pan and bring to a boil over high heat.
Broil steak about 4 inches below heat, turning once and basting
several times with marinade, until done to your liking; cut to
test (8-10 minutes for rare).
To serve, cut steak across the grain into thin, slanting
slices.
4 to 6 servings.
Linguine with Seared Scallops and Riesling Lemon Cream
A ridiculously easy favorite of mine.
RIESLING LIME CREAM
2 tablespoons butter
2 tablespoons minced shallots
1 tablespoons flour
1/4 cup fresh lemon juice (or lime juice)
1/2 cup dry Riesling or other white wine
1 cup whipping cream
1 teaspoon sugar
Salt, pepper
ASSEMBLY
1 lb. dried linguine
2 tablespoons olive oil
1 1/2 lb. fresh sea scallops OR sliced chicken
Salt, pepper
Garnish: 2 tablespoons chopped tarragon
RIESLING LIME CREAM
Melt butter in small skillet and saut shallots until soft,
1 to 2 minutes.
Whisk in flour and cook until slightly thickened.
Whisk in lime juice, wine and cream.
Simmer over low heat until sauce is reduced by about 1/3 or
until just thick enough to coat back of a spoon.
Season with sugar and salt and pepper to taste.
ASSEMBLY
Bring water to boil and cook linguine until just tender to the
bite, 6 to 8 minutes. Drain and keep warm.
Heat skillet until very hot and add oil. Lightly season
scallops with salt and pepper and sear in skillet until cooked
through and opaque in center, 1 to 2 minutes on each side.
Toss linguine in Riesling Lime Cream, reserving about 1/4 cup of
sauce. Divide linguine into 4 to 6 bowls. Arrange scallops on
pasta and drizzle with reserved sauce. Garnish with chopped
tarragon.
4 to 6 servings.
v
Slow-Roasted Prime Ribs of Beef
Simply wonderful.
7 to 8 pound rib roast, well trimmed and tied
Pinch of oregano
Pinch of rosemary*
1 large clove garlic, mashed*
1 onion, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
2 stalks celery, coarsely chopped
1/4 teaspoon salt
Dash of Worcestershire sauce
(NOTE: Use spices far more liberally than indicated.)
Take roast out of the refrigerateor and let stand at room
temperature for about 2 hours to take off the chill. Preheat
oven to 350 degrees.
Mash together the garlic, salt, pepper, oregano, and rosemary;
rub seasonings into the roast. place meat fat side up on a rack
in a shallow raosting pan.
Place meat in the oven and roast approximately 45 minutes, until
lightly browned. Open the oven and scatter the chopped
vegetables in the pan around the roast. Close the oven, then
reduce temperature to 225 degrees. Bake approximately 2 1/2
hours (approx. 20 minutes per pound) for rare (140 degrees on a
meat thermometer), or longer for more well done.
When the meat is done to your satisfaction, take roast out
of the oven and place it on a carving board to rest for about
10 minutes before carving.
Meanwhile, if enough juice has been rendered by the meat,
prepare a natural gravy.** Remove excess fat from the pan and
place pan over low heat. Stir in a suitable amount of water
(1 to 2 cups), scraping to deglaze the bottom of the pan.
Season with salt and pepper and a dash of Worcestershire
sauce. Reduce gravy slightly, strain, and check
seasonings. Serve warm, with the roast beef.
** As an alternative to using the natural gravy, boil Lawry's
Clear Au Jus broth in a large frying pan and bring to a
simmer. Put sliced meat into the sauce for 15 seconds per side
for medium-rare prime ribs.
Serves 10-12
. Desserts and Sweets .
Classic Chocolate Chip Cookie
The classic chocolate chip cookie, slightly crisp outside and
soft inside.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)
Preheat oven to 300 degrees F.
In medium bowl, combine flour, soda, and salt. Mix well
with a wire whisk and set aside.
In a large bowl with an electric mixer blend sugars at medium
speed. Add butter and mix to form a grainy paste,
scraping down the sides of the bowl. Add egs and vanilla extract,
and mix at medium speed until just blended. Do not overmix.
Add the flour mixture and chocolate chips, and blend at low
speed until just mixed. Do not overmix.
Drop the dough by rounded teaspoons onto an ungreased cookie
sheet, 2 inches apart. Bake for 18 to 22 minutes or until golden
brown. Transfer cookies immediately to a cool surface with a
spatula.
Makes approximately 3 dozen cookies.
Half-Dipped Chocolate Florentine Cookies
An impressively beautiful and refined cookie for your
afternoon tea. Remember to finely chop the peanuts. They're
not difficult to make, really!
4 tablespoons unsalted butter
1/4 cup (packed) light brown sugar
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup finely chopped peanuts
1 teaspoon vanilla extract
4 ounces semisweet chocolate, finely chopped
Preheat oven to 350 degrees F. Butter and flour a cookie
sheet.
In a small saucepan, melt the butter over medium heat. Add the brown
sugar and bring to a boil over medium heat, stirring constantly until
the sugar dissolves, 3 to 5 minutes. Remove pan from heat and
stir in the flour, peanuts, and vanilla.
Quickly drop the batter in 1/2 teaspoon mounds 2 inches apart on the
prepared cookie sheet. Using a small spatula, spread each mound into
an even circle.
Bake for 9 to 10 minutes, or until browned; rotate the pan
back to front halfway through the baking time. Cool on the cookie
sheet for 1 to 2 minutes, then transfer to wire racks to cool
completely.
In a double boiler, melt the chocolate over hot, not
simmering, water. Scoop one cookie into the melted chocolate to coat
half of the top side. Remove excess with a knife or spatula
to create a thin layer of chocolate. Refrigerate to set the
chocolate.
Makes approximately 30 cookies.
Creme au Caramel (Flan)
An elegant dessert. Exceedingly better than "Flan-In-A-Box."
1 cup sugar
2 cups milk
2 cups heavy (double) cream
8 eggs
¼ teaspoon vanilla extract (essence)
boiling water, as needed
Put ½ of the sugar in a 10-inch cake pan with a 1½ - inch sides
and place it on the stove top over medium-low heat. Holding the edge of
the pan with a hot pad, tilt the pan from side to side as the sugar
melts and caramelizes. When all the sugar has melted and become a
golden brown liquid, remove the pan from the stove. Tip the pan so that
the sides and bottom are evenly coated with the syrup. Set
aside.
Preheat an oven to 325 degrees Farenheit.
In a saucepan over medium heat, combine the milk and cream and heat
until small bubbles appear along the edges of the pan. Meanwhile,
in a bowl, beat the eggs until blended. Add the remaining ½ cup
sugar, the salt, and the vanilla and beat until blended. Slowly
pour the hot milk mixture into the egg mixture while stirring
continuously.
Place the caramel-lined cake pan in a shallow baking pan. Pour
the custard into the cake pan, filling it to the rim. Pour boiling
water into the baking pan to reach halfway up the sides of the cake
pan. Bake until a knife inserted into the center comes out clean,
35-45 minutes. Remove from the oven and let cool to room
temperature.
To unmold. Slide a knife along the inside edge of the pan.
Invert a shallow serving plate on top of the custard. Holding the cake pan
and the plate firmly together, turn them over so the plate is on the
bottom. Give the pan a shake and then lift it off. The custard should
drop smoothly to the serving plate. Serve a room temperature or chilled.
Key Lime Pie
A bit of work, but wonderfully light and refreshing.
2 eggs, separate
1 cup + 2 tablespoons sugar
1/2 cup milk
1 tablespoons gelatin
1/2 cup key lime juice or other lime juice
1 tsp. grated lime rind
2 cups heavy cream
1 9-inch Graham Cracker Crust*
1 tsp. vanilla
Garnish: Lime twists
TIP: Set out the eggs and milk so that they reach room
temperature. The custard will set faster, and the whites will
whip higher, if the chill is off these ingredients.
*See recipe below for making a Graham Cracker Crust.
In the top of a double boiler, mix the egg yolks, 1/2 cup sugar,
and the
milk. Place over simmering hot water. Do not allow the water
to touch the bottom of the pan holding the yolks. Stir
constantly, using a whisk, 10 to 15 minutes, until eggs form a
loose, frothy custard sauce, thick enough to coat a spoon.
Mix together the gelatin, lime juice, and lime rind. Let sit 1
to 2 minutes to soften, then add to warm custard. Cook and stir
the custard about 1 minute, until the gelatin is dissolved and
well blended. Remove pan from heat and cool mixture down to
room temperature.
While custard is cooling, whip 1 cup heavy cream into soft but
firm peaks. This will make 2 cups whipped cream. Set aside
briefly.
Place egg whites in a clean dry copper or stainless-steel
bowl. Beat on medium speed until foamy, then raise speed and
beat until soft peaks form. Begin beating in 1/2 cup sugar, a
tablespoon at a time, until peaks become firm and satinlike.
If, at this point, the custard has not reached a consistency
that resembles very loosely whipped cream (or thin mayonnaise),
hasten the process by placing custard pan in a bowl of ice water.
Stir custard constantly until thickened properly. Watch
carefully that you do not go beyond this consistency or custard
will have to be rewarmed to soften, then cooled again.
Fold the 2 cups whipped cream into the properly thickened
egg-custard mixture. Then gently fold in the stiff egg whites.
Pour the mixture into prepared Graham Cracker Crust. Chill
until firm. When firm, whip remaining cup of cream with 2
tablespoons sugar and the vanilla until soft peaks form.
Spread cream on top of lime filling, mounding attractively in
the center. Chill well before serving garnished with twisted
lime slices.
Makes one 9-inch pie.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 tablespoons melted butter
1. Lightly butter a 9-inch pie pan. Mix together the crumbs,
sugar, and melted butter until well combined. Press into
buttered pan.
2. Bake graham cracker crust in a preheated 350-degree oven
8-10 minutes, until crust is very lightly browned and crisp.
Take out of the oven and cool down. If time permits, chill
well before filling.
Classic Tiramisu
A wonderful recipe that is pretty simple to make!
Preparation takes about 1 to 1.5 hours and your family and guests will
applaud you.
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages hard ladyfingers
1/3 cup Kahlua liquer
2-3 cups black coffee, cooled to room temperature
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate
1. Combine egg yolks and sugar in the top of a double boiler, over
boiling water. Reduce heat to low, and cook for about 10 minutes,
stirring constantly. Remove from heat and whip yolks until thick and
lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate
bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set
aside.
3. Fill a 2'' dish full of cooled black coffee. Dip
ladyfingers individually into coffee until soft, using prongs or
chopsticks. Line the bottom of a 3''-deep large rectangular glass
dish with the soaked ladyfingers. Brush twice with Kahlua. Spoon one
third of the cream filling over the lady fingers. Repeat
soaking ladyfingers, Kahlua and filling layers three times. Garnish
with cocoa and chocolate curls.
Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down
the edge of the chocolate bar.
12 large servings.
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