Recipes Dream: 1 Sept 2010

COCONUT-RUM SUGAR THINS

This quick and easy cookie is a real winner! Great for any occasion; it stays chewy for days (if they last that long).The coconut and rum extract is a GREAT flavor combo!!

¾ cup butter, room temperature
1 cup white sugar
1 egg
2 tablespoons corn syrup (don't leave out)
2 teaspoons coconut extract
1 teaspoon rum extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
.
Beat the butter, sugar, egg, corn syrup and extracts with electric mixer, until fluffy. Add the dry ingredients, mix well and refrigerate, covered, for an hour. (I skip the chill step).
.
Roll dough into 1" balls and roll them in white sugar. Bake them on parchment paper at 350F for 12 minutes.

NOTE: The recipe calls for chilling the cookie dough, which would make it easier to roll, but I never do that. I just gently roll them in 1" balls, roll them in white sugar, flatten them slightly with a flat bottomed glass and bake immediately on parchment paper.

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Dirty Rice Recipe

Dirty Rice is a Cajun classic made with white rice and chicken liver. When cooked with the liver, the dirty rice develops its distinctive, dark color. This version of dirty rice uses chorizo instead of liver to give the rice its color.

Ingredients:
1/2 pound of chorizo
1 medium yellow onion, diced
5 cloves garlic, diced
1 celery stalk, diced
1/2 tspn cayenne pepper
1 tspn salt
1/2 tspn red pepper flakes
2 cups of cooked medium grain rice
2 tbsp Worchestershire sauce
3 green onions, chopped
2 tbsp fresh cilantro, chopped

Preparation:

Cook chorizo in a skillet over medium heat for about 10 minutes.
Add the onion, garlic, celery, cayenne pepper, salt, red pepper flakes and Worchestershire sauce to the skillet. Cook for an additional 10 minutes over medium heat.
In a large bowl, combine the rice, cilantro, and green onions and mix well.
Add the chorizo mixture to the bowl of rice and mix until all of the ingredients are evenly distributed.
Serve hot. Optional: serve with a dollop of sour cream.

United States Louisiana Flag

Louisiana

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Something fishy

Great excitement in the kitchen today, for the KitchenMaid has received a VIP invitation to the opening of a new fish restaurant. It didn't come on gilt-edged card, but it is exciting all the same. In my old life I went to the openings of envelopes, but my new life is rather less glamorous. Still, it will be nice to take off my apron, leave the house without a small companion, drink pretend champagne and make chit-chat.

Anyway, back to fish. Despite being a small island nation it's ridiculously expensive to buy fish in New Zealand and even the tinned stuff is pretty cheap and nasty. But the Boy Wonder hails from the wild West Coast and whenever his parents come to visit they bring newspaper-wrapped packages of whitebait; tiny translucent fish frozen in perfect rectangular packages.

Orowaiti Estuary, Westport, New Zealand

On the coast, whitebaiting is serious business. Prime spots along the rivers are guarded fiercely and woe betide an out-of-towner who stakes their claim on a local's patch. For while Coasters are passionate about whitebait's delicate flavour, it's also a lucrative source of blackmarket income. Buying whitebait on the sly is not unlike making a drug deal - cash only, thanks, and don't tell anyone who you got it from. It's probably not the most ethically sound or sustainable way to eat fish, but you won't make many friends by suggesting that.

Buller River, Westport, New Zealand

The traditional way to eat it is in fritters, or patties, as they call them on the Coast. The Boy Wonder's mother makes them to a recipe that her mother made - 3 eggs to a pound of whitebait (Coasters only talk of pounds of whitebait, as if it's immune to metric measurements), enough flour to thicken the mixture (about 1/2 cup) and a pinch of baking powder. She fries them in LOTS of butter, then serves them up with oven-cooked chips and buttered white bread. Salt, tomato sauce, and lemon halves are the only accompaniments. Whitebait cooked this way is delicious, but not the sort of thing you want to eat too often.

On our travels we ate lots of tiny fish that had been dipped in flour and flash fried in olive oil. The Boy Wonder has started giving our precious packages of whitebait this treatment and we've decided we much prefer it to the eggy stodge of fritters. If you manage to get some this season, here's what to do with it.

Tiny fish, olive oil, what's not to like?

Spanish Whitebait
This feeds two very hungry people as a main course but would make a lovely starter or canape treat for more.

1 lb (about 560g) whitebait
flour
salt and pepper
olive oil

Defrost the whitebait and rinse under the tap to get rid of any grit. Drain well.
Heat a thin pool of oil in a heavy pan until hot. Take a handful of whitebait at a time and shake in a coarse sieve with a handful of seasoned flour until lightly coated. Fry in the hot oil until opaque, then remove to a plate lined with kitchen paper and keep warm in a low oven. Serve with crisp salad greens and hunks of good bread. Lemon halves are a must; tomato sauce is optional.

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Middle Eastern Salad Plate Recipe

The Hummus Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Salad Plate Recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Middle Eastern Salad Plate.

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

recipe source BHG.com

Hummus Salad Plate Recipe - Oregano & paprika lamb kebabs with Greek salad Recipe - Middle Eastern Eggplant Salad Recipe

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Hummus Salad Plate Recipe

The Hummus Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Hummus Salad Plate Recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Hummus Salad Plate.

Tahini, a sesame seed paste, adds extra flavor to this authentic hummus dip recipe, making it a fun, quick, and tasty appetizer to serve with pita bread or bagel chips.

Ingredients

1 15-ounce can chickpeas (garbanzo beans), undrained
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic, chopped
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Carrot sticks, celery sticks, and/or other raw vegetables
Whole wheat pita bread wedges, pita crisps, and/or bagel chips

Directions

1. In a food processor bowl or blender container combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Process or blend until smooth. Spoon into a serving bowl on a platter with carrot sticks, celery sticks, and/or other raw vegetables.

2. Serve with whole wheat pita bread wedges, pita crisps, and/or bagel chips. Makes 4 servings.

recipe source BHG.com

Lamb Pitas with Minted Pea Hummus Recipe - Hummus and Grilled Vegetable Wrap - Lebanese Hummus

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Apple-Spice Hummus Recipe

The hummus kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Apple-Spice Hummus Recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Apple-Spice Hummus.

For a healthy, wholesome snack, whip up some of this sweet and spicy hummus dip. Cayenne pepper, lemon juice, and apple spice add some zing, while other ingredients like peanut butter and fresh apple give a touch of sweetness. Serve with apple slices, carrots, and/or whole grain wheat crackers.

Ingredients

2 15-oz. cans garbanzo beans, rinsed and drained
1 sweet apple (such as Golden Delicious), peeled and chopped
1/3 cup lemon juice
1/4 cup creamy peanut butter or tahini
2 to 3 Tbsp. water
1/2 tsp. salt
1/2 tsp. apple pie spice
1/4 tsp. cayenne pepper, optional
Cayenne pepper, optional
Apple slices, carrot slices, and/or whole wheat crackers

Directions

1. In a food processor bowl or blender container place half of the following ingredients: garbanzo beans, chopped apple, lemon juice, peanut butter, water, salt, apple pie spice, and cayenne. Cover and process or blend until smooth; transfer to bowl. Repeat with the remaining half of above ingredients; combine with the previously blended batch. Cover; refrigerate up to 3 days. Before serving, sprinkle the dip with cayenne pepper.

2. Serve dip with apple slices, carrot slices, and/or whole wheat crackers.

recipe source BHG.com

Hummus and Grilled Vegetable Wrap - Babaganoush-Hummus Pasta - Red Pepper Hummus with Toasted Pita Triangles Recipe

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Chickpea Burgers & Tahini Sauce Recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Chickpea Burgers & Tahini Sauce Recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Chickpea Burgers & Tahini Sauce.

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Ingredients

1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
Tahini sauce
1/2 cup low-fat plain yogurt
2 tablespoons tahini (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt

Directions

1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

4. Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

Recipe Nutrition
Per serving: 400 calories; 15 g fat (3 g saturated fat, 8 g mono unsaturated fat); 55 mg cholesterol; 55 g carbohydrates; 15 g protein; 9 g fiber; 743 mg sodium; 494 mg potassium Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).

recipe source eatingwell

Falafel with Tahini Sauce - Tahini Sauce Recipe - Broad bean falafels with lemony tahini-yoghurt sauce

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Watermelon Slush Recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Watermelon Slush Recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Watermelon Slush. A refreshing Middle Eastern street drink.

Ingredients

3 cups diced watermelon
2 tablespoons lime juice
1 tablespoon sugar
1 cup crushed ice
1/2 cup water

Directions

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Recipe Nutrition
Per serving: 48 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 2 mg sodium; 137 mg potassium Nutrition Bonus: A natural sports drink with vitamins A and C, potassium.

recipe source eatingwell

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Bulgur with Ginger & Orange Recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Bulgur with Ginger & Orange Recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Bulgur with Ginger & Orange.

Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.

Ingredients

    * 2 oranges
    * 2 teaspoons canola oil
    * 2 cloves garlic, minced
    * 2 tablespoons minced fresh ginger
    * 1 cup bulgur, rinsed (see Ingredient note)
    * 2 teaspoons brown sugar
    * 1/4 teaspoon salt, or to taste
    * 1/3 cup slivered almonds
    * 2/3 cup chopped scallions
    * 1 tablespoon reduced-sodium soy sauce

Directions

1. Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.

2. Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes.

3. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.

4. Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.

5. Ingredient Note: Fiber-rich bulgur—whole-wheat kernels that are precooked, dried and cracked—is sold in natural-foods stores and large markets.

Recipe Nutrition
Per serving: 234 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 38 g carbohydrates; 7 g protein; 8 g fiber; 259 mg sodium; 373 mg potassium Nutrition Bonus: Vitamin C (45% daily value), Fiber (34% dv), Magnesium (23% dv).

recipe source eatingwell

Tabbouleh with Grilled Vegetables - Authentic Tabbouleh Recipe - Lebanese Tabbouleh

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Tabbouleh with Grilled Vegetables Recipe

The Falafel Recipes Kitchen (The home of Falafel and delicious Middle Eastern Food) invites you to try Tabbouleh with Grilled Vegetables Recipe. Enjoy cooking tasty middle eastern food and learn how to make Tabbouleh with Grilled Vegetables.

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

Ingredients

1 cup bulgur
3/4 teaspoon salt, divided
1 cup boiling water
2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs
2 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds
3 large portobello mushroom caps, wiped clean
2 cups cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
Freshly ground pepper to taste
1/4 cup chopped walnuts
3 tablespoons lemon juice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint

Directions

1. Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover with plastic wrap and let soak until tender and liquid has been absorbed, about 30 minutes.

2. Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat.

3. Place zucchini, onions, portobellos and tomatoes in a single layer on a baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and pepper. Working in batches, grill the vegetables until tender, turning once or twice. Allow 8 to 10 minutes for zucchini and onions, 6 to 8 minutes for mushrooms, and 2 to 3 minutes for tomatoes.

4. Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. When the vegetables are cool enough to handle, coarsely chop the zucchini, onions and mushrooms. Cut the tomatoes in half.

5. When the bulgur is tender, add the remaining 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts.

Recipe Nutrition
Per serving: 175 calories; 9 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 5 g protein; 6 g fiber; 235 mg sodium; 477 mg potassium Nutrition Bonus: 27 mg vitamin c (45% dv), 23% dv fiber, 20% dv vitamin a, 60 mg magnesium (15% dv).

recipe source eatingwell

Authentic Tabbouleh Recipe - Lebanese Tabbouleh - Fattoush Recipe

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Happy Krishna Jayanthi

Happy Krishna Jayanthi to all my readers and friends!

As it has been the last 3 years this year too we made our boys dress up as little Krishna. I must say it was little better than all the years as they managed to stay in one position for few minutes. Its been hectic over work and Konda has not been keeping well. So I wasn't in a mood to make much of the day.

Just made Attukula Payasam for Neivedyam. Didn't have the patience to take pictures too.

Hope your celebrations were good. Will be back soon..

If you wanted to check out the festival dishes, check out the Indian Festival Foods

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Cowboy Cookies

aka: chunky oatmeal chocolate chip cookies

This recipe is fanTASTIC! My husband absolutely loved them (which is saying something because he loves all my cookies and gets to eat them quite frequently. But he really raved over these!) They're the perfect everything--hearty, crisp, chewy, sweet, unexpected. The old fashioned oats add a great texture as does the coconut (which you cannot taste--it adds that perfect element.) The cinnamon makes you expect your traditional oatmeal cookie, but the chocolate chips means we've won over the "Chocolate Chip Cookie Lovers"

The amount of cookies this recipe yields is a bit overwhelming--astronomical even. But they're THAT good. If you have a way to use 80+ cookies--which I DO--then, by all means, bake the whole darn recipe. If not, please feel free to cut the recipe in half (to halve the 3 eggs, beat all three together in a liquid measuring cup and divide in half according to the measurements.)

Cowboy Cookies adapted from Brown Eyed Baker who adapted it from Laura Bush

(yes, as in the former President's wife.

She apparently won an award with these bad boys!)

Yield: 3 dozen large cookies or 6 dozen "regular" sized cookies

Ingredients

3/4 cup margarine, at room temperature

3/4 cup shortening

1½ cups granulated sugar

1½ cups packed light brown sugar

3 large eggs

1 tablespoon vanilla

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened, flaked coconut

2 cups (8 ounces) chopped pecans, optional

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the margarine and shortening on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.

For JUMBO cookies, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart (for the extra large cookies). Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.

For REGULAR sized cookies, drop approximately 2 Tbsp dough (use a cookie scoop/mini ice cream scoop) on the cookie sheet, spacing one inch on each side. Bake 8-10 minutes until edges are golden brown. The center will not looked completely set. Cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.

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Cowboy Cookies

aka: chunky oatmeal chocolate chip cookies

Cowboy Cookies adapted from Brown Eyed Baker who adapted it from Laura Bush

(yes, as in the former President's wife.

She apparently won an award with these bad boys!)

Yield: 3 dozen large cookies or 6 dozen "regular" sized cookies

Ingredients

3/4 cup margarine, at room temperature

3/4 cup shortening

1½ cups granulated sugar

1½ cups packed light brown sugar

3 large eggs

1 tablespoon vanilla

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened, flaked coconut

2 cups (8 ounces) chopped pecans, optional

Directions

Preheat oven to 350 degrees F.

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Houlihan's Baked Potato Soup Recipe

Ingredients:

2 Cups potatoes, diced but unpeeled
1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste

Preparation:

Saute onions in melted butter for 10 minutes in large kettle. Add flour
to onions and butter and cook for four to five minutes, stirring until
flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes,
and seasonings. Stir until thoroughly mixed and no lumps remain.
Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and lightly thickened.
Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water,
brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.

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Hostess Cupcakes Recipe

Ingredients:

CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate
GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water
ICING:
1 tb Egg white, at room temperature
1 pn cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar

Preparation:

Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly
butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
2. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)
3. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.
Make the filling:
4. In a heavy medium saucepan over medium-high heat, bring the cream
to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. (To
speed the process, set the metal bowl over a larger bowl of ice
water; stir the chocolate mixture until cool.) With an electric
mixer, beat the white chocolate mixture just until fluffy, about 1
minute.
5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
and squeeze a little filling into each one.
Make the glaze:
6. Place the chocolate in a small bowl. Whisk in the boiling water and
blend until smooth. One at a time, dip the top of each cupcake into
the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5 minutes to set the glaze.
Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the
cream of tartar. Gradually mix in enough of the confectioner's sugar
to make a fairly stiff and smooth icing. Fill a small paper cone with
the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
the top of each cupcake. Let the design harden and then cover and
refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
Makes 22 to 24 miniature cupcakes.

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Playing Russian roulette with Pimientos de Padrón or green Padrón chiles

I addition to all those lovely tomatoes, we've got a pretty good crop of Padrón peppers (Pimientos de Padrón) and various aubergines/eggplants from our greenhouse. Last weekend we met up with some friends and roasted some of the green chiles, then drizzled them with olive oil and sprinkled sea salt flakes on top. It's a popular tapas-dish in Spain, and the added excitement is that while most of this green chillies are rather mild, then about one in ten is fiery hot (hence the nick-name "Russian roulette peppers").

When I first had these at Johanna's place couple of years ago, I didn't encounter a single hot one. Now we didn't have any mild ones - they were all oh-so-hot! Not such a roulette after all :D This can be explained by the timing - we visited Johanna in April (early in the season), and now ate our own crop in August (late in the season) - young and new Padrońs are generally mild, and 'old' ones hot.

Padrón Chillies are originally from Mexico, but are named after a town in Galicia, Spain, where they first started to cultivate these chillies in Europe.

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