SWISS CHARD AND RICOTTA CROSTATA
Provided by Anne Burrell
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
- Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
- In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
- Preheat the oven to 375 degrees F.
- Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
- Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
- Serve hot or at room temperature.
- What a delightful lunch!!!
FRESH RICOTTA CREAM WITH CHARRED CIABATTA AND PARSLEY
Steps:
- Preheat a grill over medium heat.
- Using a food processor, mix the Fresh Ricotta, mascarpone and cream. Add nutmeg and salt, to taste. Mix until the mixture just comes together, being careful not to over-mix. The mixture should have a creamy ricotta texture, but not be overly smooth or creamy. Store in deli containers.
- Brush the ciabatta with olive oil and cook on the grill until it has char marks.
- To serve, place the ricotta cream into a bowl, drizzle with olive oil and garnish with the parsley. Serve with the ciabatta.
- Mix together the milk, cream, yogurt and salt in a rondeau or non-reactive pot and cook on medium-low heat. Stir occasionally to make sure the bottom doesn't scorch. Allow the curd to form and rise to the top of the mixture.
- Line a perforated hotel pan with cheesecloth and place over a deep hotel pan.
- When the curds have developed, remove the pot from the heat and pour the mixture over the cheesecloth-lined hotel pan. Allow the ricotta to drain for about 30 minutes.
CURRIED CHICKPEA BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice and 1/4 teaspoon curry powder. Add 1 1/4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to low; cover and cook until the liquid is absorbed, 15 minutes. Let stand off the heat, covered, 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in another small saucepan over medium-high heat. Add half of the red onion; cook, stirring, until browned, 3 to 4 minutes. Stir in the garlic and remaining 1 1/2 teaspoons curry powder, then add the chickpeas, 1 cup water, a pinch of salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer. Mash some of the chickpeas against the side of the pan with the back of a spoon. Simmer until thickened, 13 to 15 minutes. Season with salt and pepper.
- Meanwhile, dice the tomatoes and cucumbers and combine in a bowl with the remaining red onion; season with salt. Let sit 5 minutes, then drain off any liquid. Add the lemon juice and more salt, if needed.
- Warm the tortillas as the label directs. Top with the rice, forming a log in the center, then top with the chickpeas. Add 2 tablespoons yogurt and 2 tablespoons of the tomato-cucumber salsa to each tortilla. Fold in the sides of the tortillas and roll up. Serve with the remaining yogurt and salsa.
Nutrition Facts : Calories 550, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 27 milligrams, Sodium 1061 milligrams, Carbohydrate 87 grams, Fiber 11 grams, Protein 18 grams, Sugar 11 grams
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CURRIED SCALLOPS
This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.
Provided by Sara 76
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, add onion and cook gently until softened.
- Add flour and curry powder, mix well.
- Gradually add milk and mayonnaise, stirring continuously.
- Cook until sauce starts to thicken, then add scallops.
- Leave on heat until scallops are just cooked - Don't over cook them!
- Remove from heat, add egg and lemon juice.
- Stir well, and serve hot over rice, or leave to cool and make into pies.
Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1
CURRIED CARROT SOUP
This sweet and spicy curried soup has a wonderfully rich flavor even though it's made without a drop of cream. Serve it hot or chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
- (At this point, if your carrots don't taste sweet enough, add a teaspoon of sugar). Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
Nutrition Facts : Calories 185 g, Fat 6 g, Fiber 7 g, Protein 6 g
CURRIED RICE
An easy Curried Rice recipe
Categories Rice Side Steam Vegetarian Curry Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
- Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.
CHARRED BROCCOLINI WITH HOMEMADE RICOTTA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
- To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
- Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
- To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.
CURRIED CRAB
Steps:
- In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
- In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
- Yield: about 1 cup
QUICK, EASY & TASTY CURRIED CRAB
This is so easy - I used Thai Kitchen red curyy paste and flaked articicial crab. Use your own favorites. If you want more sauce just add more chicken stock and curry paste. This recipe is only medium hot but for some this will be HOT. Adjust your curry to your liking - start off with 2 tsp and keep adding.. Serve over rice or noodles. If you make more sauce thicken witn 1 tbsp of corn starch.
Provided by Bergy
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray a pot with Pam.
- Add garlic & onions, cook over medium heat until onion is lightly browned (apprx 5 minutes).
- Pour in the stock.
- Stir in curry paste, simmer for 5 minutes.
- Add crab and heat for apprx 2minutes. Give it astir or two.
- Serve over rice.
Nutrition Facts : Calories 166.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 24.4, Sodium 1040.3, Carbohydrate 20.8, Fiber 0.9, Sugar 3.5, Protein 15.9
CURRIED CRAB SPREAD
At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. -Jennifer Phillips, Goffstown, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
CURRIED CRAB PIZZA
"I've been making this appealing appetizer pizza for years, and it's still goes over big at family get-togethers and potlucks," says Ann Stanton of Treasure Island, Florida. "I often make three or four at once and keep them in the freezer to serve unexpected company."
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8-10 slices.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the mayonnaise and curry. Spread over crust. Sprinkle with crab and cheeses. Place on a pizza pan or baking sheet. Bake at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts : Calories 267 calories, Fat 19g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
CURRIED CARROTS
This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.
Provided by MA HIKER
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the carrots in a heavy large saucepan and add cold water to cover.
- Cook over medium high heat just until tender, about 15 minutes.
- Drain and return to pan.
- Mix the butter, curry powder, salt and pepper and add to the carrots.
- Heat over very low heat, tossing to coat the carrots with the butter mixture.
- Add the lemon juice and brown sugar.
- Heat, tossing occasionally, until the carrots are glazed.
- Sprinkle with chopped pecans.
- Serve immediately.
Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6
CURRIED CAULIFLOWER (INDIAN STYLE)
Healthy preparation of a favorite Indian dish. It is a beautiful yellow-orange color when finished. Make sure you add the lemon juice just before serving; it really makes the dish.
Provided by Sharon
Categories World Cuisine Recipes Asian Indian
Time 27m
Yield 4
Number Of Ingredients 14
Steps:
- Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
- Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
- Stir lemon juice into the cauliflower just before serving.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 4.4 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 108.8 mg, Sugar 6.2 g
CURRIED CRAB WITH RICOTTA
This fusion dish brings together the spiciness of a crab curry with the coolness of fried ricotta cubes, delicately laced with fresh coriander. It is a one pot curry whose taste belies the easy preparation and cooking.
Provided by Mrs Beeton wannabe
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy bottomed saucepan, heat oil.
- Dust ricotta in flour well.
- Fry in hot oil, watching carefully as they can stick together.
- When nicely browned, remove, drain and set aside.
- Lower heat.
- In the same pan saute onions until soft.
- Add cayenne, curry powder and leaves.
- Stir quickly to prevent burning, immediately add crab, salt, sugar and tomatoes.
- Stir well, coating crab well.
- Add water, cover and allow to simmer for 15-20 minutes checking and stirring to re-coat crab occasionally.
- Add more water if necessary to prevent 'sticking'.
- When done, the tomatoes would have melted into a thick chutney coating the crab, which would have been heated throughout.
- Add ricotta cubes and coriander, stir lightly.
- Simmer for further five minutes, then serve.
Nutrition Facts : Calories 382.6, Fat 36, SaturatedFat 8, Cholesterol 33.7, Sodium 1243.2, Carbohydrate 8.2, Fiber 2.1, Sugar 3.4, Protein 8.8
COURGETTES WITH MINT & RICOTTA
This quick, simple dish makes a lovely side dish for fish or a stand-alone lunch served with toasted sourdough
Provided by Rosie Birkett
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Heat a large, heavy non-stick frying pan or cast-iron skillet over a medium heat. Heat 1 tbsp of the oil and 1 tsp butter together and add half the courgettes in one layer. Cook for 2 mins, then turn the heat down to medium-low and cook for 5 more mins untouched, until the underside has a nice colour. Flip the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Cook for a further 5 mins or until very tender. Repeat the process with the remaining slices of courgette.
- Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.
Nutrition Facts : Calories 134 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CURRIED CRAB CAKES
Make and share this Curried Crab Cakes recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 24 crab cakes
Number Of Ingredients 18
Steps:
- Combine first 5 ingredients in a small bowl, stir well.
- Heat a large nonstick frypan coated with cooking spray over medium high heat.
- Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
- Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
- Spoon mixture into a large bowl, cool.
- Wipe frypan clean with a paper towel.
- Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
- Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
- Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
- Melt 2 teaspoons butter in pan over medium heat.
- Add 8 patties and cook 2 minutes on each side or until browned.
- Remove the crab cakes from pan, and keep warm.
- Repeat procedure with remaining butter and patties.
- Garnish with parsley sprigs.
CURRIED CRAB MEAT AND MUSHROOM SALAD
Steps:
- In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.
CURRIED RICE, BACON, AND CABBAGE PILAF
Provided by Anne Marie Gaspard
Categories Garlic Onion Rice Tomato Side Sauté Quick & Easy Bacon Curry Summer Cabbage Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 side-dish servings
Number Of Ingredients 12
Steps:
- Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
- Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Provided by Daisann Mclane
Categories side dish
Time 45m
Yield Filling for 4 rotis
Number Of Ingredients 8
Steps:
- Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
- Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.
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