PubDate: 06-09-2010
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THE COLUMBUS DISPATCH
COOK’S CORNER ook’s Corner is a recipe exchange column. We publish requests below in Recipe Help, then, in upcoming weeks run recipes sent as responses from readers. When answering a specific request, please submit a recipe you have tried. Unless noted, the recipes are not being tested, so be sure to check the copy of the recipe against the original before sending it. Put each recipe on a separate piece of paper with your name, address and daytime phone number. If you want only your initials used, let us know. List the ingredients in order of their use and note the number of servings each recipe makes. Send your typed or printed contributions — requests and replies — to:
C
Cook’s Corner The Columbus Dispatch 34 S. 3rd St. Columbus, OH 43215
WEDNESDAY, JUNE 9, 2010
SIDE DISH
GRATIN POTATOES This is great with steak Diane or any steak dish.
11⁄2 cups grated Gruyere cheese 4 tablespoons butter 2 eggs, beaten 1 cup heavy cream 3 tablespoons Parmesan cheese
4 cups thinly sliced potatoes 1 teaspoon salt 1 ⁄4 teaspoon pepper 1 ⁄8 teaspoon nutmeg 1 garlic clove, minced
Preheat oven to 375 degrees. Butter a shallow baking dish. Toss potatoes with salt, pepper, nutmeg and garlic. Arrange a third of the potatoes in the prepared dish. Sprinkle a third of the Gruyere and a third of the butter over. Repeat twice more. Beat eggs and cream together to blend. Pour over potatoes. Sprinkle with Parmesan. Cover and bake 40 minutes. Uncover and bake until top is golden, about 10 minutes longer.
BREAD
JEFF HINCKLEY DISPATCH; FOOD STYLING BY ROBIN DAVIS
Grilled Steak With Pepper Relish
Pepper relish gives smoky pep to grilled steak
For J.Y., Columbus
BEER-CHEESE BREAD
CAKE
Makes 1 loaf (about 12 slices)
For C.S., Columbus
MARBLE POUNDCAKE Make 16 servings I have made this recipe from Southern Living magazine for years.
3 cups sifted cake flour 2 cups sugar 1 tablespoon baking powder 1 teaspoon salt 11⁄2 cups shortening
GET REAL
For H.G., Columbus
Tracy Immel, Columbus Editor’s note: Because this recipe does not include the number of servings it makes, a per-serving nutritional analysis is not possible.
Or by e-mail to: robin.davis@dispatch.com
⁄4 cup milk 6 large eggs 2 teaspoons vanilla 1 ⁄2 cup chocolate syrup
Nonstick cooking spray 3 cups flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon onion powder
1 ⁄2 teaspoon garlic powder 1 cup shredded Monterey Jack cheese 1 bottle or can (12 ounces) beer 2 tablespoons melted butter
3
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan or 10-inch tube pan. Combine flour, sugar, baking powder, salt, shortening, milk, eggs and vanilla. Beat on low speed until blended. Beat at high speed 2 minutes. Combine 1 cup batter with chocolate syrup. Spoon half of remaining batter into prepared pan. Spoon half of chocolate batter over. Repeat layers. Gently swirl batter with a knife. Bake 1 hour, covering loosely with foil if it browns too quickly. Cool cake in pan on rack 10 to 15 minutes. Remove cake from pan. Cool completely.
Preheat oven to 375 degrees. Mist a 9-by-5-inch loaf pan with cooking spray. Combine flour, sugar, baking powder, salt, onion powder and garlic powder in a large bowl. Make a well in the center. In another bowl, whisk the cheese, beer and 1 tablespoon butter. Add to dry ingredients. Stir until just combined. Pour batter into prepared pan. Drizzle with remaining 1 tablespoon butter. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool loaf in pan 5 minutes. Turn loaf out. Cool completely. C.B., Columbus PER SLICE: 155 calories; 3 g protein; 28 g carbohydrates; 1 g fiber; 2 g fat (1 g saturated); 5 mg cholesterol; 287 mg sodium
Ann Strawser, Arlington, Texas
Each week we feature an oldie-but-goody recipe from this week 10 years ago. For T.S., Circleville
For C.S., Columbus
COLA CAKE
DATE NUT ROLL
Makes 12 servings
Makes 12 servings
ter and char. Then put the peppers in a bowl and cover it to allow them to steam and soften a little more. After that, the skin will just slip off, leaving behind the tender flesh. Be sure not to rinse the peppers to remove every little bit of black skin. If you do that, you’ll also be removing all those smoky flavors you worked so hard to create. Just peel off as much as you can; a few black bits don’t hurt and actually add flavor. You don’t have to do this on a grill, either. If you have a gas stove, just roast the peppers over an open flame (the onion will have to be cooked in a skillet, however). Another alternative is to use the broiler. Any way you cook them, roasted peppers add lots of flavor to summer. robin.davis@dispatch.com
At my house, I am the master of the grill. And when I fire it up, I want to use it to its full advantage. In today’s recipe, I not only use the grill to cook the steak but also to roast the bell peppers and onions for a zippy relish. Roasting peppers is a techROBIN nique DAVIS every cook should learn. It softens the flesh of the vegetable and mellows the flavor. When done over a live flame, it also adds a smoky quality. The idea is to cook the peppers until they’re completely blackened on the outside. The skin will blis-
CLASSIC CORNER
PER SERVING: 418 calories; 5 g protein; 53 g carbohydrates; 1 g fiber; 20 g fat (5 g saturated); 82 mg cholesterol; 286 mg sodium
DESSERT
BREAKING NEWS: DISPATCH.COM
GRILLED STEAK WITH PEPPER RELISH Makes 4 servings Flank, hanger and skirt steaks are inexpensive with a big, beefy flavor, although they’re tougher than “steakhouse” steaks such as rib-eyes and strip steaks. Pineapple juice helps tenderize them, and roasted peppers give the dish a smoky finishing touch.
Relish: ⁄2 pound green bell peppers 1 small onion, thickly sliced 1 jalapeno pepper 1 ⁄4 cup fresh lime juice 2 tablespoons vegetable oil 2 tablespoons chopped cilantro
Steak: ⁄4 cup pineapple juice 2 tablespoons soy sauce 11⁄2 pound flank, hanger or skirt steak (about 1 ⁄2 inch thick) Vegetable oil Salt and pepper 1
The original recipe says to bake this in a 13-by-9-inch pan, but I bake it in a 15-by-10-inch pan so the texture is more like a brownie.
12 marshmallows, chopped 1 cup heavy cream Whipped cream for serving
18 graham crackers 1 cup chopped dates 1 cup chopped pecans
Cake: 2 cups flour 2 cups granulated sugar 2 sticks (1 cup) margarine 3 tablespoons unsweetened cocoa powder 1 cup cola soft drink 2 eggs 1 teaspoon vanilla 1 ⁄2 cup buttermilk or sour milk
Crumble or grind crackers. Add dates, nuts, marshmallows and cream. Mix well. Using hands, form mixture into a long roll. Wrap in parchment paper. Refrigerate 24 hours. Slice and serve with whipped cream. Sandy Roach, Dublin PER SERVING: 221 calories; 2 g protein; 23 g carbohydrates; 2 g fiber; 15 g fat (5 g saturated); 27 g cholesterol; 41 mg sodium
SIDE DISH
For Shannon Patke, Columbus
BROCCOLI IN BROWN SAUCE
1 teaspoon baking soda 11⁄2 cups miniature marshmallows Icing: 1 ⁄2 cup (1 stick) margarine 3 tablespoons unsweetened cocoa powder 6 tablespoons cola soft drink 1 box (1 pound) confectioners’ sugar 1 cup nuts
Makes 4 to 6 servings
1 pound broccoli, separated into florets 3 ⁄4 cup canned low-salt beef broth
Preheat oven to 350 degrees. Combine flour and sugar in a bowl. Combine margarine, cocoa and cola in a saucepan. Bring to a boil. Pour over flour mixture. Add eggs, vanilla, buttermilk, baking soda and marshmallows. Beat to mix well; the batter will be thin with marshmallows floating on top. Transfer to 15-by-10-inch pan. Bake 30 to 35 minutes. Meanwhile, prepare icing: In a saucepan, bring margarine, cocoa and cola to a boil. Remove from heat. Add confectioners’ sugar and nuts. Beat until smooth. Ice cake while still warm.
4 teaspoons oyster sauce (see Note) 1 teaspoon soy sauce 1 ⁄2 teaspoon sugar 1 tablespoon cornstarch
Steam broccoli until crisp-tender. Meanwhile, combine all remaining ingredients in a small saucepan. Bring to a boil, stirring constantly. Drizzle sauce over broccoli. Note: Oyster sauce is available at Asian markets and in the Asian section of most supermarkets. L.P., Columbus
L.M., Coshocton PER SERVING: 40 calories; 3 g protein; 7 g carbohydrates; 2 g fiber; 0 fat; 0 cholesterol; 216 mg sodium
MAIN COURSE
1
To make steak: Combine pineapple juice and soy sauce in a shallow bowl. Add steak. Turn to coat. Cover and marinate at room temperature for 20 minutes, turning occasionally. Meanwhile, make the relish: Prepare a grill for mediumhigh heat. Place the bell peppers, onion slices and jalapeno on the grill grate. Cook until bell peppers and jalapeno are blackened and onion is dark in spots, turning often. Transfer bell peppers and jalapeno to a bowl. Cover. Let stand 10 minutes. Transfer onion to cutting board. Dice onion. Transfer to a bowl. Rub skin from bell peppers and jalapeno. Remove seeds. Dice bell peppers. Finely chop jalapeno. Add to bowl with onion. Stir in lime juice, 2 tablespoons oil and cilantro. Season to taste with salt and pepper. Brush grill grate with vegetable oil. Remove steak from marinade. Discard marinade. Season steak with salt and pepper. Place steak on grill. Cover and cook to desired doneness, about 3 to 5 minutes a side for medium-rare. Transfer to cutting board. Tent with foil and let rest 5 to 10 minutes. Cut steak across grain into thin slices. Arrange on platter. Spoon relish over. PER SERVING: 437 calories; 35 g protein; 7 g carbohydrates; 1 g fiber; 29 g fat (10 g saturated); 102 mg cholesterol; 441 mg sodium
PER SERVING: 672 calories; 6 protein; 99 g carbohydrates; 2 g fiber; 30 g fat (5 g saturated); 37 mg cholesterol; 343 mg sodium
GRAPE EXPECTATIONS
For M.H., Columbus
Wine review FRIED RICE Makes 8 to 10 servings
RECIPE HELP
This recipe is from my Japanese sister-in-law.
Vegetable oil 3 or 4 eggs, beaten to blend Butter 1 large onion, chopped 1 carrot, shredded (optional) 1 can or 1 small package fresh mushrooms, chopped
⁄4 to 1⁄3 cup low-sodium soy sauce 4 cups cooked rice 1 small can shrimp, drained, rinsed or 1⁄4 pound cooked frozen shrimp thawed and chopped Salt and pepper 1
Add a small amount of oil to a large skillet. Add eggs. Cook until cooked through. Transfer to a cutting board. Chop. Add a small amount of butter and more oil to same skillet over medium heat. Add onion and carrot. Saute until carrot is soft and onion is golden. Add mushrooms. Stir in soy sauce. Reduce heat to low. Add rice and cook a few more minutes. Add shrimp and eggs. Mix, being careful that the rice doesn’t stick. Cook 2 more minutes. Season with salt and pepper. D. Trax, Columbus Editor’s note: Because this recipe does not include the amount of some of the ingredients, a per-serving nutritional analysis is not possible.
2008 Ferrante Grand River Pinot Grigio ($14.99)
Requests from readers
Charlie Salad I am looking for the recipe for Charlie Salad that was served at Lazarus. It had a hot bacon dressing with sauteed onions, brown sugar, oil, vinegar and either celery seeds or poppy seeds. The salad had romaine lettuce, croutons and Swiss or provolone cheese. L.A., Mansfield
Pie I would like a recipe for lemon icebox pie with a whipped cream, not meringue, topping. G.I., Columbus
Bread Does anyone have a recipe for sweet raisin
06-09-2010
bread with powdered sugar icing and slivered almonds? I had it on a Royal Caribbean cruise. G.R., Columbus
Muffin I am looking for a recipe for doughnut hole muffins. H.S., Columbus
Dressing
A truly refreshing alternative to the hot, alcoholic and peppery pinot grigios being manufactured in California, this dry white is balanced and complex, with adequate acidity and a long finish. It’s produced by a family winery in a cool climate: the Grand River appellation near the shores of Lake Erie. It can be enjoyed before, during and after meals of summer pastas, seafood, steamed
vegetables and soft cheeses. It is stocked at Grapes of Mirth, the Ohio Statehouse, Palmer’s, Tutto Vino, the Wine Guy in Pickerington and most Giant Eagle stores. — Jon Christensen Dispatch wine reviewer jac@iwaynet.net
I love the dressing on Brio’s chopped salad. Does anyone have something similar? K.G., Galloway
HOW TO REACH US
Ravioli
FOOD EDITOR
I would like a recipe for making ravioli with wonton wrappers. R.R., Columbus
Robin Davis ..............614-461-5529 robin.davis@dispatch.com
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Fax ...........................614-559-1754
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