Sunday 4 September 2011

rancangan kegemaran 2




i love martha stewart show. she is a lady that have the charisma to attract people to keep watching her show. besides that, she also is a very precise person in everything she does, such as when measuring ingredients for cooks. further more, she is a very caring person, the way she talks and communicate with others was so soft and concern. here i got some of the recipes from the meals she cooks in the martha stewart shows. besides cooking, she also doing some handicraft, gardening, and rearing livestocks.




Marshmallow Cookie SandwichMarshmallow Cookie Sandwich



Ingredients

  • Vegetable oil cooking spray, for pan
  • 2 envelopes unflavored gelatin (about 2 tablespoons)
  • 2/3 cup cold water
  • 1 1/2 cups granulated sugar
  • 2/3 cup light corn syrup
  • Coarse salt
  • 1 teaspoon pure vanilla extract
  • Confectioners' sugar, for cutting
  • 9 store-bought graham crackers, split in half, or 18 Cinnamon and Sugar Graham Crackers
  • 8 ounces semisweet chocolate, melted
  • 1 cup salted, roasted peanuts, chopped

Directions

  1. Coat a 9-inch square baking
    pan with cooking spray; line with
    parchment. Sprinkle gelatin over
    1/3 cup water in the bowl of a mixer;
    let stand for 5 minutes.
  2. Heat granulated sugar, corn
    syrup, remaining 1/3 cup water, and
    1/8 teaspoon salt in a saucepan over
    medium-high heat, stirring occasionally,
    until syrup reaches 238 degrees on a
    candy thermometer, about 5 minutes.
  3. Whisk gelatin in mixer on low
    speed, adding syrup in a slow, steady
    stream down side of bowl. Whisk,
    gradually increasing speed to high,
    until almost tripled in volume,
    about 8 minutes. Whisk in vanilla.
    Transfer to baking pan. Smooth top.
    Let stand until set, at least 3 hours.
  4. Cut out nine 2 1/2-inch square
    marshmallows
    using a cookie cutter
    or a knife dipped in confectioners'
    sugar. Dip surface of crackers into
    chocolate to coat, and transfer
    to parchment-lined baking sheets.
    Refrigerate until set, about 10 minutes.
    Sandwich marshmallows
    between crackers, chocolate sides in.
  5. Dip half of each sandwich into
    chocolate, on the diagonal; sprinkle
    with peanuts, and transfer to a
    parchment-lined baking sheet. Refrigerate
    until set, about 10 minutes.

    Chef's Salad with Turkey, Avocado, and Jack Cheese


    Chef's Salad with Turkey, Avocado, and Jack Cheese

    Ingredients

    • 1/3 cup low-fat buttermilk
    • 1/3 cup reduced-fat sour cream
    • 2 tablespoons cider vinegar
    • 1 tablespoon honey
    • Coarse salt and ground pepper
    • 1 large head Boston lettuce
    • 1 pound sliced roasted turkey breast, torn into pieces
    • 1 avocado, pitted and sliced
    • 1 cup alfalfa sprouts or pea shoots
    • 6 radishes, halved and thinly sliced
    • 4 carrots, cut into matchsticks
    • 4 ounces Monterey Jack cheese, cut into strips (1 cup)

    Directions

    1. In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.
    2. Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.
      Spiced Chocolate Eggnog

      Ingredients

      • 2 quarts whole milk, plus more if needed
      • 1 3/4 cups sugar
      • 1/2 teaspoon coarse salt
      • 1 vanilla bean, seeds scraped and pod reserved
      • 4 cinnamon sticks
      • 12 egg yolks
      • 5 ounces bittersweet chocolate, melted
      • 3 ounces milk chocolate, melted
      • 2 cups heavy cream
      • 1 1/4 cups brandy (optional)
      • Whole nutmeg, for garnish
      • Cayenne pepper, for sprinkling
      • Churros

      Directions

      1. Heat 2 quarts milk, the sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
      2. Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
      3. Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
      4. Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.

        Easy Goat Cheese Appetizer


        Easy Goat Cheese Appetizer


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        Ingredients

        • 8 to 12 ounces marinated goat cheese or feta, broken into large chunks
        • 2 to 3 teaspoons olive oil
        • 4 to 5 sprigs fresh thyme
        • 1/2 teaspoon whole pink peppercorns
        • Sliced baguette or crackers, for serving

        Directions

        1. Place cheese in a small ovenproof dish, and bake at 325 degrees for 15 to 20 minutes until golden brown. Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and whole pink peppercorns. Serve with sliced baguette or crackers.

          Double Chocolate Pudding


          Ingredients

          • 2/3 cup sugar
          • 1/3 cup unsweetened Dutch-process cocoa (spooned and leveled)
          • 1/4 cup cornstarch
          • 1/4 teaspoon salt
          • 2 1/2 cups whole milk
          • 4 large egg yolks
          • 2 tablespoons unsalted butter
          • 1 teaspoon pure vanilla extract
          • 4 ounces bittersweet chocolate, chopped, plus shavings

          Directions

          1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
          2. Whisking constantly, heat over medium until the first large bubble sputters, about 8 minutes. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Add butter, vanilla, and chocolate; stir until smooth.
          3. Place plastic wrap on surface of pudding (to prevent a skin from forming); chill at least 3 hours (or up to 3 days). To serve, whisk until smooth; divide among serving cups, and garnish with shavings.

            Spicy Chicken Stir-Fry with Peanuts






            Ingredients

            • 1 teaspoon peanut oil
            • 1 boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise
            • 1 garlic clove, thinly sliced
            • 1/2 to 1 serrano or jalapeno chile, thinly sliced crosswise
            • 4 ounces snow peas (about 1 1/2 cups), stem ends trimmed
            • Coarse salt and ground pepper
            • 1 tablespoon fresh lime juice
            • 1 tablespoon chopped roasted peanuts
            • 1/4 cup basil leaves, torn (optional)

            Directions

            1. In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
            2. Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.

            Cook's Note

            Freeze any extra chicken breasts for your next stir-fry; thaw in the fridge before using. For more spice, use a serrano chile -- it's hotter than a jalapeno. Both are available in red and green. For less heat, remove the ribs and seeds before slicing.

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