Selasa, 02 Juni 2009
Classic whoopie pies combine a creamy filling sandwiched between cakey chocolate cookies. Some are filled with a marshmallow cream frosting while others are filled with whipped cream. Even those of us who grew up with the former fell in love with our lighter version of the whipped cream-filled treats.
Servings: 16 whoopie piesTotal Time: 2 1/2 hours (including chilling time)
Ease of Preparation: EasyHealth: Low Sodium, Low Calorie, Low Cholesterol, Diabetes Appropriate, Healthy Weight
canola oil 3/4 cup
packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat milk Filling
1/2 cup cold water
2 teaspoons unflavored gelatin
1 cup whipping cream
2/3 cup nonfat plain yogurt
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1: Preheat oven to 350ºF. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.
2: To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.
3: Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn’t spread itself. (Each large baking sheet accommodates 8 cookies—they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.
4: To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.
5: Beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.
6: To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.Nutrition: (Per serving)Calories - 202Carbohydrates - 24Fat - 11Saturated Fat - 4Monounsaturated Fat - 5Protein - 3Cholesterol - 34Dietary Fiber - 2Potassium - 63Sodium - 144
Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.
Rabu, 20 Mei 2009
13 Best Grilling Tips
1. Gas vs. Charcoal? The age-old debate over which grilling method is "better" involves multiple variables, from flavor to cost to convenience. While no studies prove that either is healthier, gas does burn cleaner. Charcoal grills emit more carbon monoxide, particulate matter and soot into the atmosphere, contributing to increased pollution and higher concentrations of ground-level ozone. From a taste perspective, on the other hand, many people prefer the smokier, richer taste of food cooked on a charcoal grill.
2. Get it hot! Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria). Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking. While searing doesn’t "seal in" the juices (contrary to popular belief ), it does create improved flavors through caramelization.
3. If you do choose charcoal grilling, we recommend additive-free lump charcoal, which is just charred wood. Conventional briquettes may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin or lighter fluid. As for lighter fluid, we recommend avoiding it altogether. Lighter fluid can release volatile organic compounds (VOCs) into the air, leave an unpleasant residue on food and pose a serious danger if used improperly.
4. Brush it off. It’s easier to remove debris when the grill is hot, so after preheating, use a long-handled wire grill brush on your grill rack to clean off charred debris from prior meals. Scrape again immediately after use.
5. Oil it up. Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
6. Safety first. Food safety is a top priority, so keep these simple rules from the USDA in mind: avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods; refrigerate foods while marinating; and never baste with the marinating liquid. (Make extra marinade just for basting or boil your marinating liquid first.)
7. Marinating does more than infuse food with flavor; it also inhibits the formation of potentially carcinogenic HCAs (heterocyclic amines), which form when grilling "muscle meats" like poultry, red meat and fish. According to the American Institute for Cancer Research (AICR), marinating can reduce HCA formation by as much as 92 to 99 percent.
8. A chimney starter (weber.com, $14.99) makes starting a charcoal fire a breeze. Just place crumpled paper in the bottom of the chimney, fill it with charcoal and light the paper. In about 20 minutes the coals will be ready to spread evenly in the bottom of the grill—no kindling, no lighter fluid, no perfect pyramid required.
9. Is it done? The best way to know if protein is fully cooked is to check its internal temperature with an instant-read thermometer.
10. Use a grill basket (bedbathandbeyond.com, $9.99-24.99) for foods that might fall through the grill rack or are too cumbersome to turn over one by one (vegetables, fish, tofu, fruits, etc.).
11. The hand test. To gauge the temperature of a grill without a thermometer, place your open palm about 5 inches above the grill rack; the fire is high if you have to move your hand in 2 seconds, medium if you have to move your hand in 5 seconds and low if you have to move your hand in 10 seconds.
12. Tame the flames. Flare-ups happen when fat drips onto the heat source and catches fire. This causes carcinogenic PAHs (polycyclic aromatic hydrocarbons) to form and accumulate on your food. Meat licked by flames also tastes "off" and flames may char the outside of food before the inside has thoroughly cooked. To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. And, keep a squirt bottle of water near the grill to quickly douse any unexpected flare-ups.
13. Give it a rest. Let finished meats rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.
Makes 20 to 22 biscuits
1-1/4 cups cake flour
1-1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons salt
1/4 teaspoon baking soda
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces
1 cup organic buttermilk
1 to 2 tablespoons milk or cream
In a food processor fitted with the stainless steel blade, combine the all-purpose (plain) flour, the cake flour, sugar, baking powder, salt, and baking soda. Scatter in the chilled butter pieces. Secure the lid and pulse the machine on and off several times. Then, process just until the mixture resembles fine meal.
With the machine running, pour the buttermilk through the feed tube. Continue processing just until the dough comes together, stopping immediately to avoid overprocessing.
Taking care to avoid the sharp edges of the stainless-steel blade, turn out the dough onto a well-floured work surface. With clean hands, gently knead the dough a few times until smooth, pushing it away with the heel of your hand, then folding it back and giving it a quarter turn. Gather the dough into a round ball.
With a lightly floured rolling pin, roll out the dough to a thickness of about 1 inch. With a 2-inch cookie cutter, cut out as many biscuits as you can, gathering up the scraps, re-rolling them, and cutting again until you have used all the dough to make 20 to 22 biscuits. As you cut them, arrange the biscuits on 2 baking sheets lined with parchment paper. Refrigerate for at least 1 hour or for up to 24 hours.
Preheat the oven to 350 degrees F.
Lightly brush the top of each biscuit with milk or cream. Bake until the biscuits are a light golden brown, 25 to 35 minutes. Serve warm.
Jumat, 15 Mei 2009
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Rabu, 06 Mei 2009
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Senin, 04 Mei 2009
Pairing the perfect wine to meals can be challenging for hosts and hostesses. But with a basic understanding of combinations and some creativity of your own, it is actually hard to get it wrong.
The first thing to remember is that there really are no strict rules for pairing a particular wine with a type of food. If something tastes good, go with it -- and enjoy.
Here are a few pointers to get you started:
- Try to match a wine's sweetness, flavor, acidity, etc., with that of the food you are pairing it with. Your wine is meant to complement the taste of the dish, not overpower it.
- For the most part, the color of the wine goes with meat of the same color; white wines with white meats; red wines with red meat; however, this is a rule meant to be broken.
- Typically red wines should be served at slightly below room temperature (65° - 60°) with the exception being light bodied red wines. These benifit from being chilled slightly. White wines can be served chilled (55° - 60°) but not cold; this is to be left for Champagnes and sparkling wines.
- Try matching a wine with foods from the same region. For example, choose an Italian wine to go with an Italian dish.
Although you are well on your way to making your own combinations, check out the recommended food and wine combinations below (we've also included one listing for beer):
Cabernet SauvignonDry • Medium to full bodied • Tannic
Red meat, BBQ, chicken, hamburgers, wild game, pork, duck, most cheeses
MerlotDry • Full bodied
Roasted poultry, chicken, casseroles, lamb, venison, pasta, mild cheese, strong cheese
Pinot NoirDry • Light to medium bodied
Poultry, roast beef or pork, pork, veal, lamb, game, duck, grilled seafood, pasta, mild cheese
Syrah/ShirazDry • Full bodied
Poultry, beef, stews, chili, duck, lamb, goose, strong cheese
ZinfandelDry • Medium bodied
Italian food, Spicy stews, chili, lamb, mexican food, pasta, pizza, strong cheese
ChiantiVery • dry Medium to full bodied
Italian food, Pasta, pizza, chicken cacciatore, eggplant parmegiana
BeaujolaisDry • Light bodied
Appetizers, Thai food, kabobs, sandwiches, seafood, mild cheese
ChardonnayDry - Very dry • Full bodied
Poultry, ham, Chinese food, sandwiches, lobster, fish, seafood, shellfish, shrimp, pasta, vegetables, and mild cheese
Sauvignon BlancDry • Light to medium bodied
Appetizers, salad, chicken, fish, seafood, shellfish, ham, mexican food, strong cheeses, desserts
Pinot Gris/GrigioDry • Light to medium bodied • Crisp
Sandwichs, fish, lobster, pizza, veal, poultry, mild cheese
RieslingSemi-sweet to Dry • Light bodied
Fruit salad, chicken, pork, fish, Chinese food, shellfish, sushi, sashimi, rabbit, mild and soft cheese, fruity desserts
GewurztraminerSemi-dry • Light to medium bodied
Poultry, fish, Thai food, BBQ, mild cheese
Appetizers, fish, lobster, desserts
Indian food, very spicy foods, sushi, sashimi, pizza
* 1 tablespoon olive oil
* 1 medium onion, minced
* 4 cloves garlic, minced
* 3/4 pound ground turkey breast meat
* 3 cups cooked rice
* 3 1/2 cups oil-packed chopped sun-dried tomatoes
* 2 eggs, beaten
* 1/4 cup ketchup
* 1 tablespoon Italian seasoning
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon poultry seasoning
Heat oil in small skillet over medium-high heat until hot. Add onion and garlic; saute 2 to 3 minutes or until onion is tender.
Remove from heat.
Combine turkey, rice, sun-dried tomatoes, eggs, ketchup, Italian seasoning, red pepper flakes and poultry seasoning in large bowl.
Mix until well blended, with hands if necessary.
Press mixture into 9x5x3-inch loaf pan.
Bake at 375 degrees 50 to 60 minutes.
Unmold on serving platter, slice into 6 slices and serve.