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Food

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

 

Tomato and Avocado Canapés with Manchego Cheese
 
Ingredients
1/2 cup Herbed Balsamic Vinaigrette with Dried Herbs (see recipe below)
24 slices Cuban Bread or French Baguette Slices, 1/4″ thick
6 Roma tomatoes (on the vine)
2 large Florida avocados
1/4 pound Manchego cheese, sliced thin (with peeler)
 
Preheat oven to 300 degrees. 
 
Brush bread with vinaigrette.
 
Arrange baguette slices in a single layer on a rimmed baking sheet, preferably lined with a Silpat. Toast in oven until golden brown, about 15 – 20 minutes. (Watch carefully, the slice of the toast and your oven temperature can make the difference between toast and burnt!) Remove from oven and allow to cool for a few minutes.
 
Thinly slice tomatoes and spread out on a paper towel, lightly salt them.
 
Slice avocado and slightly salt and pepper them, arrange on the cutting board or plate.
 
Place toasted slices of bread on platter and arrange with tomato, avocado and cheese. Serve when ready. Serves 12.
 
Herbed Balsamic Vinaigrette with Dried Herbs
 
Ingredients
1 teaspoon thyme
1 1/2 teaspoons basil
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 ounces + 2 tsp Balsamic Vinegar
2 ounces + 2 tsp Roasted Garlic Olive Oil
2 ounces + 2 tsp Extra Virgin olive oil

PHOTO CREDITS:
Photo: Betty Hakes

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!


Eggplant Sandwiches

Ingredients
Eggplant
Olive Oil spray
Salt and pepper
Italian seasoning
Ripe tomato, sliced
Fresh Mozzarella, sliced about 1/4″ thick
Fresh basil leaves

Directions
Wash the eggplant and cut widthwise, about two inches thick.


Spray a baking sheet with olive oil and place eggplant, cut side down.


Spray the top of the eggplant with olive oil and sprinkle with salt, pepper and Italian seasoning.


Place in preheated 350F oven and bake until the eggplant is just tender (when it can easily be pierced with a sharp knife.)


Remove baking sheet from oven.


Place a slice of tomato on top of each eggplant.


Spray lightly with olive oil and sprinkle with salt and pepper.


Return to oven and cook for two minutes, or until tomato is just warmed through.

Remove baking sheet and place a slice of Mozzarella and a basil leaf on the top of each “sandwich.”

PHOTO CREDITS:
Photo:
www.myrecipes.com

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

 

Orange Butter Cakes

These cakes are light and fresh. Great for dessert or breakfast!

Cakes
3 oranges, large
4 tablespoons brown sugar
6 tablespoons unsalted butter, melted
1/2 cup granulated sugar
Zest from 1 orange
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla paste

Crème Anglaise
2 large egg yolk
2 tablespoons cornstarch
5 tablespoons granulated sugar
1 cup 1% low-fat milk
1 cup heavy cream
1 teaspoon vanilla paste

Make crème anglaise first to allow time to cool.  To make the Crème Anglaise: In a microwavable bowl, heat up the milk and cream for 2 minutes to warm up.

In a saucepan, whisk together the egg yolks, cornstarch and the 5 Tablespoons sugar until think and pale yellow, about 2 minutes.

Slowly whisk in the hot milk and cream and place saucepan over medium-low heat. Bring to a simmer while slowly stirring sauce with a large kitchen spoon.

Cook for about 4 minutes or until the sauce is thick enough to coat the back of the spoon. Stir in the vanilla paste.

Pour sauce into bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming on the sauce, and refrigerate.

This sauce can be made up to 2 days in advance and it yields about 2 cups.  More than what you’ll need for the orange cakes, but the leftovers are great with other sweets, breads or cookies. 

For the cakes, preheat oven to 350 F degrees.

Regarding the shape of the cakes, I used the Flexipan (Silicone bakeware) Charlotte Mold which has eight 4 oz cups. You may use any variation of a 4 oz ramekins, custard cups and large muffin pan. If using non-silicone molds, lightly butter each cup.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange, stand upright and peel off pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting each section drop onto a bowl.

Sprinkle 1/2 tablespoon of brown sugar on each mold or ramekin, add 3/4 of a Tablespoon of melted butter on top of brown sugar and mix to coat sugar.

Divide orange sections among molds, about 1-2 sections per mold. (note: depending on size of the oranges, you may have sections left. Enjoy as a snack, or use as garnish in presentation.)

Place ramekins or mold on rimmed baking sheet and set aside.

Using an electric mixer on medium-high speed, beat together the 1/2 cup butter, the granulated sugar, and the orange zest until creamy.

Add the eggs, one at a time and beat well.

Add flour, baking powder, soda and salt. Fold into batter with rubber spatula. Stir in cream and vanilla until thoroughly incorporated.

Spoon batter over the oranges, dividing it evenly among the molds.

Bake until the tops are golden, and a toothpick inserted into the center of a cake comes out clean, about 20-25 minutes. Let cool for about 10 minutes before inverting them onto individual plates, or platter.

Spoon crème Anglaise over the top of each cake and enjoy.


PHOTO CREDITS:
Photo: www.malaysiabest.net

 

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you! 

 

Cauliflower Romano Mash
(Makes about 4 servings)

Ingredients
1 head cauliflower
1/2 cup spring water
2-3 medium garlic cloves, peeled and sliced
2 ounces cream cheese, softened
2 ounces Romano cheese, grated
1/4 teaspoon ground nutmeg
Salt and pepper to taste                                 

Place the whole head of cauliflower, spring water and garlic in a large saucepan and bring to a simmer.

Cover and cook until cauliflower is soft. Drain well. Return the cauliflower to the pot and mash with a potato masher or two forks held together in one hand. Add the cream cheese, Romano cheese, nutmeg and salt and pepper. Mix well and enjoy!

Nutrition
A 4-ounce serving contains about six grams of carbohydrates and two grams of fiber, for a total of four grams of usable carbohydrates and four grams of protein.

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

These mini-cheesecakes are perfect for entertaining. I love the fact that you can make them ahead of time and just bring them out when you’re ready. You can substitute the strawberries topping with your favorite fruit topping or chocolate sauce.

 

Graham Cracker Mini-Cheesecakes with Strawberries

Crust
10 graham crackers (about 1 1/2 cups)
1 tablespoon sugar
6 tablespoons butter, melted

Filling
16 ounces  cream cheese, softened
1/2  cup  sour cream, light
3/4  cup  sugar
2 eggs
2 teaspoons  vanilla extract
1/4  cup  evaporated milk

Topping
1 pint strawberries, sliced
1/4 cup sugar in the raw

In a large bowl, sprinkle strawberries with the sugar and gently mix. Store in the refrigerator until ready to use.0208GIBBERMAN.gif

Preheat oven to 300 degrees. Set aside a silicone mini-muffin tray, placed on a perforated baking sheet for stability and set aside.

In a food processor, pulse the graham crackers with one tablespoon of sugar until pulverized and crumbled. With the food processor running, drizzle in melted butter until crumbs are moistened. Place one tablespoon of cracker mixture into each mini-muffin cup.  Squeeze down with the back of a wooden spoon (or other tool). Bake in the oven for seven minutes. Remove from oven and set aside. Change oven temperature to 325 degrees.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, whisk together vanilla, eggs and evaporated milk. With the mixer on medium, slowly pour the liquid mixture into the cream cheese mixture. When half is incorporated, stop and scrape the bowl, continue adding the mixture until all is incorporated. 

Fill each mini-muffin cup with about two tablespoons of mixture. Bake in the oven for 20 – 25 minutes. Let cool, and place the refrigerator for about six hours or overnight.

To serve: Pop out each mini-cheesecake and drizzle with strawberries.
 

 

PHOTO CREDITS:
Photo: iStockphoto.com

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

 
Blue Swimmer Crab Cakes
 


Ingredients
¼ pound butter       
½ cup onion, chopped       
½ cup red bell pepper, chopped
½ cup celery, chopped
¼ cup green bell pepper, chopped
2 tablespoons scallions, chopped
½ tablespoon garlic
¼ teaspoon, dried thyme
¼ teaspoon, cayenne pepper

0208GIBBERMAN.gif Combine the above ingredients in a large skillet and saute over medium heat, until the vegetables are softened.

Ingredients
1 pound cooked crab meat
1 cup Italian-seasoned bread crumbs
½ cup grated Romano cheese

Mix in the above ingredients and remove from heat and allow to cool.

Mix in two eggs that have been beaten and refrigerate for at least one hour.

Form into desired-sized cakes and saute, fry or bake.

Enjoy!

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My grandmother – Cuban born and raised – is the one who fed me the love to cook and taught me to share love, one meal at time. Although she’s been gone for 11 years now, she still inspires us with the memories of all her delicious meals she made. Recently, my mother found her old cookbooks, which had her original recipes. One of the recipes was the Empanada. Traditionally fried, I looked at ways I can alter the recipe for baking and still keeping the wonderful taste I knew to love. After several trials, this one finally received my mothers, husbands and my kids’ “seal of approval.” Give them a try and let me know if they get yours, too!

 

Baked Empanadas

Ingredients:
3 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 tablespoon salt
2 whole egg – slightly beaten
5 tablespoons olive oil
1 tablespoon dry white wine – cooking wine
1 cup water – you may not use all the water
1 egg – whipped
Picadillo (Ground Beef) – Recipe below

Mix flour, baking powder, sugar and salt and flour in a large shallow bowl, make a well in the middle.
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Add eggs, dry white wine, olive oil and mix with large spoon, adding the water, little by little and mixing with hands until dough is formed. Do not over knead. Dough will be very sticky.

Wrap dough in plastic wrap and refrigerate for about one hour.

Take a small handful of a piece and roll out with rolling pin. Place 1 large Tablespoon of ground beef (or other filling) in the center and fold over dough.

Crimp with fork and cut around. Prick with fork in the middle to allow ventilation while baking.

Place on Baking Sheet. Brush with egg wash and bake at 375 degrees for about 20 minutes, or until golden brown.

Picadillo (Ground Beef)

Ingredients:
1 pound ground beef – or Ground Turkey
1 onion
4 cloves garlic
8 ounces tomato sauce
1/4 cup white cooking wine – vino seco
2 teaspoons cumin
2 teaspoons oregano
1 tablespoon fresh ground pepper – or to taste
1/2 teaspoon salt – or to taste
1/2 cup green olives, Goya – sliced

Cut onion in quarters and put in food processor with the garlic cloves. Mince (this translate into about 1 1/2 Cups of “Sofrito.”)

Sauté onions and garlic until translucent. Add Ground beef, mash into large frying pan and sprinkle with cumin, oregano and salt and pepper to taste.

Once meat is browned. Add Tomato sauce and wine. Let simmer over low heat for about 15 minutes, add green olives. Let simmer another 5-10 minutes.

 
 
 
PHOTO CREDITS:
Source: www.MyRecipes.com

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Cincy Chic teamed up with TASTE Magazine – your source for Food, Drink, Fashion and Style – to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Figs are so versatile and yummy.  Dried figs are available year-round, fresh figs are available from California June through September.

They can be used in both a savory and sweet application and because of their versatility can be served as an appetizer, salad or dessert. 

Below are two recipes that we use often with our guests at The Art of Entertaining

Wine Pairing Suggestions:

  • An American Sparkling
  • A German Late Harvest


Enjoy!

Fresh Fig & Lemon Mascarpone Cream Tart
6 Servings

For crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water


For filling
1/3 cup sour cream
1 cup mascarpone cheese (8 oz)
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
2 tablespoons red-currant jelly
1 tablespoon honey
1 1/2 lb fresh figs


0208GIBBERMAN.gif Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom


Make crust:

  • Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
  • Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
  • Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
    Preheat oven to 400°F.
  • Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.

Prepare filling and assemble tart:

  • Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
  • Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
  • Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

 

Cooks’ notes:

  • Crust can be made 1 day ahead and kept, covered, at room temperature.
  • Mascarpone mixture can be made 1 day ahead and chilled, covered.
  • Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.


Figs, Balsamic Vinegar, Mascarpone and Walnuts
Serves 6

1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 lb dried Mission figs, stems discarded
3/4 cup walnut pieces (2 oz), toasted
1/2 cup mascarpone

Put oven rack in middle position and preheat oven to 350°F.

Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently

simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.

Serve warm figs with sauce and a dollop of mascarpone.

Cook’s Note:
This same dish can be served as a salad over mixed greens.