Bombay Shepherd’s Pie
February 29, 2012
Give classic American comfort food an Indian twist with this fun recipe
from Elizabeth W. Gift Baskets
This dish was inspired by a Sloppy Joe recipe developed by Indian chef, Aarti Sequeira. Don’t be put off by the long ingredient list. This is actually a very simple dish to prepare.
INGREDIENTS
For the Sauce:
2 tablespoons vegetable oil
1 tablespoon minced peeled ginger
2 cloves garlic, minced
1/2 serrano chile pepper, seeded and minced
1 teaspoon garam masala
1/2 teaspoonpaprika
1 (15-ounce) can tomato sauce
For the Pie:
4 tablespoons vegetable oil, divided
¼ cup each raisins and shelled pistachios
1 teaspoon cumin seeds
1 large onion, finely diced
1 red bell pepper, seeded and finely diced
1 serrano chile pepper (keep it whole unless you want a super spicy dish!)
1 pound ground beef
1/2 teaspoon honey
1/4 cup half-and-half
Small handful fresh cilantro, coarsely chopped
2 to 3 cups mashed potatoes
DIRECTIONS
1. Make the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook about 1 minute. Add the garam masala and paprika and cook 30 seconds more. Add the tomato sauce and 1 cup water, stir and bring to a boil. Reduce the heat to low and simmer, uncovered, 15 minutes.
2. Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about 1 minute. Remove from the skillet and set aside.
3. Return the skillet to medium heat and add the remaining 2 tablespoons vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the ground beef, breaking up the big lumps, and cook until opaque, about 5 minutes.
4. Add the prepared sauce to the beef-and-onion mixture in the skillet and simmer until the mixture thickens slightly, about 10 minutes.
5. Remove the whole chile pepper and stir in the honey, half-and-half, raisins, pistachios and cilantro. Taste and adjust seasonings. Divide the mixture among 4 to 6 ramekins and top each with a thick layer of mashed potatoes. Bake at 375 for about 20 minutes, until heated through.
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Brownie Macaroon Pie
February 22, 2012
Take already scrumptious brownies to the next level with this decadent recipe from Elizabeth W. Gift Baskets!
Three little words. Ooey. Gooey. Delicious.
INGREDIENTS
3 ounces unsweetened chocolate, chopped
½ cup (1 stick) unsalted butter
3 eggs, lightly beaten
¾ cup sugar
½ cup flour
1 teaspoon vanilla extract
2/3 cup sweetened condensed milk
2-2/3 cup sweetened flaked coconut
DIRECTIONS
1. Preheat oven to 350 degrees. Coat a 9-inch pie plate with nonstick spray.
2. Melt chocolate and butter in a small saucepan over low heat. Stir together eggs, sugar, flour and vanilla and add to chocolate mixture. Pour into prepared pie plate.
3. Combine sweetened condensed milk and coconut. Spoon over chocolate mixture, leaving a 1-inch border around the edges. Bake for 35 to 40 minutes, until center is firm but still a little moist. Cool completely on wire rack.
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Pumpkin Ravioli with Sage, Walnuts & Balsamic Drizzle
February 16, 2012
Turn wonton wrappers into fancy ravioli with this easy recipe
from Elizabeth W. Gift Baskets!
Simple, affordable ingredients combine to make a sophisticated dish that’s perfect for entertaining.
INGREDIENTS
For the Ravioli:
½ cup canned pumpkin puree
¼ cup grated Parmesan
¼ teaspoon lemon zest
1/8 teaspoon sugar
Salt and pepper, to taste
18 wonton wrappers
For the Drizzle:
¼ cup balsamic vinegar
2 teaspoons honey
1 bay leaf
6 tablespoons butter
1 cup walnuts, coarsely chopped
1/3 cup fresh sage leaves
DIRECTIONS
1. With a fork, mash together the pumpkin puree, Parmesan, lemon zest, sugar, and salt and pepper in a medium bowl. Working in small batches, arrange wonton wrappers on a work surface. Brush edges lightly with water. Place 1 teaspoon filling on half; fold other half over, gently pressing edges to seal.
2. Combine the vinegar, honey and bay leaf in a small sauce pan and boil over medium heat until syrupy, about 5 minutes. Cover to keep warm
3. Boil ravioli in salted water until just tender, about 3 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add sage leaves and walnuts and cook until nuts are toasted, about 3 minutes. Add the ravioli, along with a splash of the cooking water to the skillet and toss to coat.
4. Divide ravioli among plates and drizzle with the balsamic syrup. Add more grated Parmesan, if desired.
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Cheesecake Squares
February 8, 2012
Make a Valentine’s Day gift for the man in your life with this easy recipe
from Elizabeth W. Gift Baskets!
This recipe is adapted from a recipe I found in an old issue of Everyday Food magazine. I like to pack these hearty squares into a pretty box or tin to make a lovely gift for guys… that is, if the lady baking them doesn’t eat them all first!
INGREDIENTS
5 tablespoons plus 1 teaspoon unsalted butter, softened
1/3 cup light brown sugar, packed
1 cup flour
1 (8-ounce) bar cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tablespoon milk
1 tablespoon freshly squeezed lime juice
¼ teaspoon pure vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with two criss-crossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
2. With an electric mixer, cream butter and brown sugar. Add flour and mix until just combined; set aside 1 cup for topping. Press remaining dough into bottom and ¼ inch up sides of prepared pan. Bake until golden brown, about 10 minutes
3. Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lime juice, and vanilla; mix to combine.
4. Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap and refrigerate at least 1 hour before cutting into squares.
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