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Articles filed under American

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  • Pork Burgers with Mango Salsa and Sweet Jerk Sauce May 20, 2014 3:27 PM
    Shake up your burger routine with pork burgers with jerk-spiced mango salsa.

     
  • Black Bean Burger with Creamy Salsa May 20, 2014 3:30 PM
    Deb's Black Bean Burgers have a bit of spice. Try them in tortillas.

     
  • Inside-Out Eggplant Parmesan Rolls Mar 26, 2014 6:01 AM
    Sara Moulton, long a fan of full-fat eggplant parmesan, creates a lightened version with her Inside-Out Eggplant Parmesan Rolls.

     
  • Uncle Charlie’s Lose’Yanna Mud Soop Mar 11, 2014 5:45 AM
    Uncle Charlie's Lose;Yanna Mud Soup: Charles Kraft

     
  • Southern-Style Hot Dog Chili with Slaw Feb 15, 2012 6:00 AM
    Southern-style Chili Dogs

     
  • Southern-Style Hot Dog Chili Feb 15, 2012 6:00 AM
    Southern-style Chili

     
  • Pecan Pie — Hold the Corn Syrup Nov 15, 2011 9:01 AM
    Pecan Pie: Annie Overboe

     
  • Kentucky Jam Cake Oct 19, 2011 11:18 AM
    Kentucky Jam Cake

     
  • Glazed Butter Cookies Nov 30, 2010 11:27 AM
    Dough 2½ cups (12½ ounces) unbleached all-purpose flour ¾ cup (5½ ounces) superfine sugar (see note) ¼ teaspoon salt 16 tablespoons (2 sticks) unsalted butter, softened but still cool, cut into 16, ½-inch pieces 2 teaspoons vanilla extract 2 tablespoons cream cheese. at room temperature Glaze 1 tablespoon cream cheese, at room temperature 3 tablespoons milk 1½ cups (6 ounces) confectioners' sugar For the cookies: In the bowl of an electric mixer, mix the flour, sugar, and salt at low speed until combined, about 5 seconds. With the mixer running on low, add the butter 1 piece at a time; continue to mix until the mixture looks crumbly and slightly wet, about 1 minute longer. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds. Knead the dough by hand in the bowl for 2 to 3 turns to form a large, cohesive mass. Turn the dough out onto the countertop; divide it in half, pat each half into a 4-inch disk, wrap the disks in plastic, and refrigerate until they begin to firm up, 20-30 minutes. (Disks can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in the refrigerator before using.) Adjust an oven rack to the middle position; heat the oven to 375 degrees. Rollout 1 dough disk to an even -inch thickness between 2 large sheets of parchment paper; slide the rolled dough, still on the parchment, onto a baking sheet and refrigerate until firm, about 10 minutes. Meanwhile, repeat with the second disk. Working with the first portion of rolled dough, cut into desired shapes using cookie cutters and place the shapes on a parchment-lined baking sheet, spacing them about 1½ inches apart. Bake until the cookies are light golden brown, about 10 minutes, rotating the baking sheet halfway through the baking time. Repeat with the second portion of rolled dough. (The dough scraps can be patted together, chilled, and rerolled once.) Cool the cookies to room temperature on a wire rack. For the glaze: Whisk the cream cheese and 2 tablespoons milk in a medium bowl until combined and no lumps remain. Whisk in the confectioners' sugar until smooth, adding the remaining milk as needed until the glaze is thin enough to spread easily. Drizzle or spread a scant teaspoon glaze with the back of a spoon onto each cooled cookie, as desired. Makes about 38 cookies. Cook's notes: If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 30 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. “Baking Illustrated” by the Editors of Cook's Illustrated Magazine (2004 America's Test Kitchen)

     
  • Old-Fashioned Christmas Butter Cookies Nov 30, 2010 11:27 AM
    3 hard-cooked egg yolk 1 pound (2 cups) sweet butter, softened 1½ cups sugar 6 cups sifted flour 3 egg yolks 2 teaspoons brandy or rind of ½ a lemon Garnish 3 egg whites, slightly beaten 1 cup sugar 1 cup blanched almonds or walnuts, chopped Put 3 hard-cooked yolks through a fine sieve; set aside. With an electric mixer, cream butter, gradually adding sugar until light and fluffy. Add the 3 strained yolks alternately with sifted flour and 3 raw yolks. Knead the mixture with your hands until thoroughly blended, or until the dough is smooth and easily handled. Add the lemon or brandy and continue kneading. Chill the dough several hours. Heat oven to 350 degrees. Lightly flour cookie sheets or line with parchment. In a small bowl, combing sugar and almonds. Roll dough as thin as possible. Cut it with cookie cutters in as many fancy shapes as desired. Brush each cookie very evenly with slightly beaten white of egg. Sprinkle the tops with a sugar/nut mixture. Bake 10 to 15 minutes, or until delicately brown, removing each cookie as it is ready. Makes about 12 dozen cookies. “The Gourmet Cookie Book: The Single Best Recipe from Each Year, 1941-2009” (2010 Houghton Mifflin Harcourt)

     
  • Souvaroffs Butter Cookies with Jam Nov 30, 2010 10:55 AM
    1¾ cups all-purpose flour ½ cup confectioners’ sugar 1½ sticks (¾ cup) cold unsalted butter, cut into bits 1 large egg yolk, beaten lightly ½ teaspoon light rum or vanilla cup jam such as apricot or strawberry, heated and strained For the dough: Into a bowl, sift together the flour and the sugar, add the butter, and blend the mixture until it resembles meal. Add the egg yolk, the rum, and 2 tablespoons ice water, toss the mixture until it is combined, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly, and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 30 minutes. Halve the dough, roll out half of it inch thick on a floured surface, and cut it into rounds with a 1½-inch fluted cutter. Gather the scraps together, reroll them, and cut out more rounds. Roll out the remaining half of the dough inch thick and cut out more rounds in the same manner. Cut out the center of half the rounds with a ½-inch plain round cutter to form rings. Bake the rounds and rings in batches on greased baking sheets in the middle of a preheated 325 degree oven for 12 minutes, or until the edges are faintly golden. Transfer the cookies to a rack and let them cool. Sandwich the cookies together with the jam. Makes about 3 ½ dozen sandwich cookies. Cook’s notes: Roll out the dough between sheets of parchment or wax paper. For cleaner edges, chill or freeze the dough before and after cutting the rounds. After sandwiching the cookies, use extra jam to top off the centers. “The Gourmet Cookie Book: The Single Best Recipe from Each Year, 1941-2009” (2010 Houghton Mifflin Harcourt)

     
  • Butternut Squash Soup with Apple and Ginger Jan 31, 2011 6:27 PM
    3 small butternut squash Canola oil ¼ cup onion (diced small) ¾ teaspoon chopped ginger 1 small Granny Smith apple, peeled, seeded and chopped 2½ tablespoons all-purpose flour 3 cups low-sodium chicken broth 1 cup heavy cream Salt and pepper Chopped chives, for garnish Sour cream, for garnish Heat oven to 325 degrees. Cut a base on the bottom of the butternut squash and stand it up on the base and cut the squash in half. Remove the seeds and rub canola oil on the squash and lay them on a baking pan flesh side down and cover the pan with aluminum foil. Roast until you can pierce it with a skewer, about 1½ hours. Remove the squash from the oven and let it cool before removing the skin. Measure 3 cups pulp. Reserve any extra for another use. For the soup: In a 3-quart pan over medium heat, heat 2 tablespoons oil. Add the onion and cook 1 minute; add the ginger and cook an additional 1 minute (if the onion starts turning brown lower the heat). Add the apple and cook for another minute. Add the flour and cook the flour 2 minutes over medium to high heat. Add 2 cups roasted pulp, stock and cream and bring to a boil and then reduce to a simmer cooking to for 10 minutes. With a hand-held blender (or in a stand blender working in batches) puree the soup 1 minute and season the soup to taste with salt and pepper. Ladle the soup in bowls and add the cut chives and spoon a small amount of sour cream in the middle of each bowl. Serves six. Chef Hagop Hagopian, Fresh 1800, Schaumburg

     
  • Oyster Po' Boy Jul 7, 2010 12:01 AM
    Tartar sauce 1 teaspoon prepared mustard ¼ teaspoon salt Cayenne pepper (optional) 1 large egg, at room temperature 1 cup peanut oil, or a blend of peanut and olive oils Freshly squeezed juice from ½ a lemon (1 tablespoon) 1 tablespoon sweet pickle cubes 1 tablespoon capers, drained and coarsely chopped 1 tablespoon minced onion or shallot 1 tablespoon minced fresh chervil, parsley or dill Sandwich 1 loaf (15-by-3-inch) French or Italian bread (may substitute 2 hoagie rolls) 1 pint shucked oysters, drained ¼ cup flour ⅓ cup Dijon-style mustard ¼ cup finely ground cornmeal or all-purpose flour Vegetable oil, for frying Iceberg lettuce, either leaves or shredded, for garnish For the tartar sauce: Combine the mustard, salt, cayenne pepper, if using (to taste), and egg in a blender; puree on HIGH for about 15 seconds. With the motor running, add a few drops of oil at a time, then begin adding in a slow drizzle until all of the oil has been used to form a creamy mayonnaise. Stop to scrape down the sides of the blender with a flexible spatula, then add the lemon juice. Blend quickly to incorporate. Taste and correct the seasoning as necessary. (At this point, the mixture can be refrigerated in an airtight container for up to 1 week; see Variations, below.) Add the sweet pickle cubes, capers, onion or shallot and fresh herbs, stirring to incorporate. Cover and refrigerate until ready to use. For the sandwich: Heat the oven to 200 degrees. Place a wire (cooling) rack on a baking sheet, then place the sheet and rack in the oven. Split the bread lengthwise; scoop out most of the fluffy center from the loaf. Place the bread in the oven to warm through (not on the rack). Use paper towels to pat the oysters dry. Place the flour, mustard and cornmeal in 3 separate shallow bowls or plates. Heat about ½ inch of oil in a deep skillet, saute pan or Dutch oven to 365 degrees. It's best to work with one hand in the food and one hand food-free. Dip the oysters into the bowl of flour to coat them lightly, shaking off any excess. Place in the mustard; use a pastry brush to evenly coat the oysters with the mustard. Use tongs to transfer the mustard-coated oysters to the bowl of corn flour or all-purpose flour, and turn to coat evenly. When the oil has reached 365 degrees, add about 6 oysters at a time and fry for 1 to 1½ minutes on each side, until golden brown all over; do not crowd the skillet. Transfer to the rack in the oven as the oysters are done. When ready to serve, use the tartar sauce (to taste) to slather the inside surfaces of the bread. Add the lettuce. Place the just-fried oysters in the sandwich. Cut in half crosswise. Serve immediately. Serves two. Cook's notes: The first 6 ingredients of the tartar sauce create a mayonnaise base that can be refrigerated in an airtight container for up to 1 week. The finished tartar sauce is best assembled just before serving. Variations: The first 6 ingredients of the tartar sauce are actually a blender mayonnaise that can be varied by using different oils. The leftover oil from jars of sun-dried tomatoes makes an orange-colored mayonnaise that is delicious on crab cakes. Mayonnaise made with greenish, basil-infused oil is delicious with tomatoes. Tartar sauce and remoulade are traditional variations used with fried dishes. Nutrition values per serving: 1,000 calories, 66 g fat (12 g saturated), 72 g carbohydrates, 4 g fiber, 28 g protein, 185 mg cholesterol, 1,580 mg sodium. "The Fearless Frying Cookbook," by John Martin Taylor (1997 Workman)

     
  • Amy's Slow-Cooker Chicken and Dumplings Mar 31, 2010 12:01 AM
    4-5 skinless, boneless chicken breast halves 2 tablespoons butter 1 small onion, diced 1 carrot, roughly chopped 2 celery ribs, roughly chopped 2 cans (10.75 ounces each) condensed cream of chicken soup 2¾ cups (2 full soup cans worth) water or low sodium chicken stock ½ cup instant brown rice 1½ cups milk 1 package (10 ounces) refrigerated biscuit dough quarters Place chicken breasts in slow cooker; add butter, onion, celery, carrots, soup and water. Cook on low 6-8 hours. One hour before eating, separate the dough into individual biscuits and cut each into quarters. Stir biscuit pieces, milk and rice into slow cooker, pushing biscuits gently into the liquid. Turn cooker to High and cook 1 more hour. Serves four to five.

     
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