Oh, Joy!
*gushes happiness*
I just bought the Joy of Cooking for the first time, and I have yet to use it.
I am super, SUPER excited.
Does anyone have any favorite recipes specifically from Joy of Cooking, that I should try out? Recommendations, suggestions etc... as long as it all comes from the book :)
Thanks!
In return, here are two recipes I am making for tomorrow night:
This isn't the first time I have made this dip. EVERYONE loves it, even those who aren't fans of artichokes! This is a real crowd-pleaser... so so good.
Artichoke and Spinach Dip
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups milk
Salt
Cayenne pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 (15-ounce) cans artichoke hearts, drained and julienned
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown. Serve right away.
I have never tried making this one before, but it looks DELICIOUS! I love cinnamon and chocolate together. I'm making it flourless specifically for my friend who is allergic to wheat gluten :)
Scandinavian Flourless Chocolate Cake
Ingredients:
12 oz (340 g) semisweet chocolate (45-50 % cocoa)
5 tablespoons (1/3 cup) butter
5 tablespoons (1/3 cup) milk
5 tablespoons (1/3 cup) finely ground almonds
1 teaspoon powdered cinnamon
1/4 teaspoon almond extract
4/5 cup (170 g) sugar
1 teaspoon baking powder
4 eggs, separated
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter and milk over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Fold inn ground almonds, cinnamon and baking powder.
7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, as well as almond extract, beating until stiff peaks form.
8. Fold in the beaten egg whites.
9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).
The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.
Happy New Years, everyone!
--Rachel
I just bought the Joy of Cooking for the first time, and I have yet to use it.
I am super, SUPER excited.
Does anyone have any favorite recipes specifically from Joy of Cooking, that I should try out? Recommendations, suggestions etc... as long as it all comes from the book :)
Thanks!
In return, here are two recipes I am making for tomorrow night:
This isn't the first time I have made this dip. EVERYONE loves it, even those who aren't fans of artichokes! This is a real crowd-pleaser... so so good.
Artichoke and Spinach Dip
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups milk
Salt
Cayenne pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 (15-ounce) cans artichoke hearts, drained and julienned
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown. Serve right away.
I have never tried making this one before, but it looks DELICIOUS! I love cinnamon and chocolate together. I'm making it flourless specifically for my friend who is allergic to wheat gluten :)
Scandinavian Flourless Chocolate Cake
Ingredients:
12 oz (340 g) semisweet chocolate (45-50 % cocoa)
5 tablespoons (1/3 cup) butter
5 tablespoons (1/3 cup) milk
5 tablespoons (1/3 cup) finely ground almonds
1 teaspoon powdered cinnamon
1/4 teaspoon almond extract
4/5 cup (170 g) sugar
1 teaspoon baking powder
4 eggs, separated
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter and milk over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Fold inn ground almonds, cinnamon and baking powder.
7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, as well as almond extract, beating until stiff peaks form.
8. Fold in the beaten egg whites.
9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).
The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.
Happy New Years, everyone!
--Rachel