Oscar party dish Recipe : Smoked Salmon Oscars

Enjoy here Oscar party dish Recipe : Smoked Salmon Oscars Recipe .....

Ingredients :

•     2 cups all purpose flour
•     1-teaspoon baking powder
•     3 cage-free eggs, separated
•     1-1/2 cups buttermilk
•     6 tablespoons (3 ounces) unsalted butter, melted
•     5 tablespoons vegetable oil
•     1 cup diced onions
•     2 heaping tablespoons chopped fresh dill
•     1-1/2 teaspoons salt
•     1-1/2 teaspoons white pepper
•     1-cup sour cream
•     2 tablespoons chopped fresh dill
•     Salt
•     Freshly ground white pepper
•     4 to 5 ounces smoked salmon, whitefish, or sturgeon, cut into paper-thin slices
•     Fresh lemon juice
•     8 to 10 dill sprigs for garnish

Preparation :

•     In a small bowl, sift together the flour and baking powder. Reserve.

•     In a separate bowl, whisk together the egg yolks, buttermilk, and 3 tablespoons melted butter. Reserve.

•     In a medium skillet, heat 2 tablespoons of the oil. Over medium-high heat, sauté the onions until golden, 6 to 8 minutes. Transfer to a large bowl, cool slightly, and stir in the dill. Stir in the flour mixture, salt, and then the egg yolk mixture.

•     Using a wire whisk or an electric mixer, whisk the egg whites until shiny and firm but not dry. Stir a little into the batter, and then fold in the remaining whites.

•     In a small bowl, whisk together the sour cream and dill and season with salt and pepper to taste. Refrigerate until needed. 

•     In a small bowl, combine the remaining 3 tablespoons melted butter with the remaining 3 tablespoons oil. Heat a 10-inch nonstick skillet or griddle and brush with some of the butter mixture. For each pancake, pour ½ cup of batter onto the griddle and, over a medium flame, cook until brown on one side. Turn and brown the other side, brushing the skillet or griddle with the butter mixture as necessary. (This makes a pancake approximately 6 inches in diameter). As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven while preparing the remaining pancakes.

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Oscar Party Dish Recipe : Wolfgang Puck's Truffled Chicken Pot Pie

Celebrity chef Wolfgang Puck has offered a sneak peak of what the stars will be feasting on at the annual Governors Ball, following the Academy Awards ceremony on Sunday. He cooked chicken pot pie, as several Academy members have told him that they don't care what George Clooney or Steven Spielberg eat, they just want their chicken pot pie. Apart from the pot pie staple, the menu also includes an array of sushi as well as chocolate treats molded in the likeness of the Oscar statues.Now enjoy here his very popular Chicken Pot pie Recipe....

Ingredients :

• 1/2 cup flour
• 1/2 cup butter
• 1 quart enriched chicken stock (Click here for the recipe.)
• 1 cup creme fraiche
• 2 tablespoons black truffle oil
• 1/4 cup chopped black truffle
• 1 lemon
• Salt (or truffle salt) to taste
• White pepper to taste
• 2 cups cooked pearl onions (red and white)
• 2 cups cooked baby carrots (yellow and orange, cut into 1/2 " pieces)
• 2 cups cooked (or defrosted if frozen) green peas
• 18 slices black truffle
• Meat from chicken cooked from enriched chicken stock (not fine shredded)
• 6 each approximately 10oz. ramekins or 4" wide soup vessel
• Puff Pastry, cut into circles that overlap your ramekin or vessel by 1.5"
• 2 whole eggs +1 egg yolk for egg wash

Cooking Directions :

• Make a roux by melting the butter in a pot. Once completely melted, whisk in flour. Cook on low heat for 5 minutes while continually whisking. Slowly add enriched stock to roux. Bring veloute up to a boil and then turn heat down to low and simmer for 5 minutes. Veloute should be slightly thick. Strain through a fine mesh sieve. Add truffle oil, creme fraiche, and chopped truffle. Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency. Make sure its not too thick, loosen with more stock if necessary.

• Preheat a "still" or low fan oven to 350 degrees. Make sure veloute and all ingredients are completely cool before you begin. In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2" room from the top. Place 3 slices of shaved truffle on top of mixture in each ramekin. Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl. Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using). Brush outside edge of ramekins with egg wash about 1" from the top of the rim, all the way around. Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin. Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes). Glaze again with egg wash halfway through cooking.

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Easy Snacks Recipe : Chingri Pakora

"Chingri Pakora" is a one of the favorite fish dishes for Bengali People. Specially Bangladesh and west Bengal people like to eat it. This is a very simple recipe and doesn't need any prior preparation and marination.

Ingredients:

• oil for frying
• 2 green chillies chopped
• 500 gms shrimps (shelled)
• few sprigs coriander leaves chopped
• 1 tsp ginger paste
• 2 tsp soy sauce
• 1 egg
• 1/2 cup refined flour
• 2 onions chopped

How to make chingri pakora :

•     Cream the egg, flour and little oil.
•     Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions.
•     Mix well.
•     Shape into balls or flat cutlets.
•     Heat up oil in a kadhai and deep fry the cutlets till golden brown.
•     Serve as a snack or as a side dish with lunch.

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Bengali Dessert Recipe : Chanar Jilepi

Here is the recipe for Chanar Jilipi. It is a desert made with paneer and resembles the Indian sweet Jalebi.Enjoy the recipe with video...

Ingredients :

•     Paneer or chana : 150 gm made from almost 1 l of full fat cow’s milk.
•     Milk : 2 tsp
•     Flour / maida : 1 tsp
•     Cardamom powder : 1/4 tsp
•     Green cardamom : 3-4
•     Saffron : few strands
•     Sugar : 1 cup
•     Water : 1/2 cup
•     Oil for deep frying

Instructions :

•     In a heavy bottom pan dissolve the sugar in the water and heat it till the bubble starts appearing.
•     Add the cardamom and continue boiling on medium heat, stirring occasionally.
•     The syrup should be in between single and double string.
•     Knead the freshly prepared chana or panner with milk, add the cardamom powder and knead it to make soft and moist dough.
•     Add the baking powder to the dough and mix it well.
•     Roll the dough into medium thick rope of around 12 cm.
•     Slowly wind or coil the dough as shown in the picture, make two and half turn leaving small space between the turns.
•     In a flat pan heat the oil to medium hot.
•     Slowly put the paneer jalebis in the oil and fry till golden brown.
•     Dunk the paneer jalebis immediately in the warm syrup.
•     Cover and let it stand for few hours.
•     Heat the syrup with the paneer jalebis till the boiling starts.
•     Cover and let it cool for few hours.
•     Paneer jalebis should absorb most of the syrup and will swell in size.
•     Serve the paneer jalebis warm or cold.

 



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Video : Bengali Rasgulla Recipe

Rasgulla is a traditional Bengali sweet. Rasgulla also known as Roshogolla, is regarded as the 'king of all Indian sweets '. Enjoy here very popular Bengali dessert Rasgullah Recipe.....

Ingredients:

•     4 cups milk
•     1/4 cup lemon juice
•     1 1/2 cups sugar
•     4 1/2 cups water
•     Pressure cooker

Method:

Paneer:

    Mix lemon juice in half cup of hot water and keep aside.
    Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
    As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
    Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
    To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
    To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
    Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:

•     Divide the dough into 12 equal parts and roll them into smooth balls

•     To make the balls apply some pressure at the first and then release when forming the balls.

•     Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

•     Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.

•     Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.

•     Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
•     Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.

•     Serve the Rasgullas chilled.

 



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Bangla Recipe - How to Make Khichuri

Bengali Khichdi is a specialty dish from the exotic land of Bengal, this khichdi gives you appreciate amount of iron from as little as one serving!Khichdi is a preparation made from rice and lentils(dal).Enjoy the Recipe
with video..

 Ingredients : 

• 1 cup rice (chawal) , washed and drained
• 1/2 cup chopped onions
• 50 mm (2") stick cinnamon (dalchini)
• 4 cloves (laung / lavang)
• 3 cardamoms (elaichi)
• 2 bayleaf (tejpatta)
• 1 cup masoor dal (split red lentil) , washed and drained
• 2 cups potato cubes
• 10 to 12 french beans , cut into small pieces
• 1/2 cup green peas
• 3 chopped green chillies
• 1/2 tsp turmeric powder (haldi)
• 4 cloves of garlic (lehsun) , crushed
• 25 mm. (1") piece ginger , grated
• 1 tbsp ghee
• salt to taste

Method :

    1. Crush the cinnamon, cloves and cardamoms lightly.

    2. Heat the ghee in a vessel and fry the chopped onions for a few minutes. Add the crushed spices and
        bay leaves and fry for a few seconds.

    3. Add the rice, masoor dal, potatoes, french beans, green peas, green chillies, turmeric powder, garlic
        and ginger.

    4. Mix well and cook for 2 minutes.

    5. Add 5 cups of hot water and salt. Cover and cook for 20 to 25 minutes or until the vegetables are soft
       and the rice is cooked.

    6. Serve hot.

 


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Video : Bengali recipe-Bhuna Khichuri

Enjoy here very popular Bhuna Khichuri recipe...

 Ingredients:

•    1/2 cup cauliflower floret
•     1 medium sized potato, peeled and cut into small cubes
•     1/4 cup mung beans
•     1 cup basmati rice
•     1/2 small onion
•     1 jalapeno pepper, seeded and chopped
•     1/4 teaspoon ginger
•     1/8 teaspoon cumin
•     1/8 teaspoon coriander
•     1/4 teaspoon turmeric
•     1/8 teaspoon garlic powder
•     2 tablespoons cooking oil

Directions:

    1. Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on 

        medium heat in a pressure cooker for 8 minutes.

    2. Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the
        jalapeno peppers and the spices.

    3. Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
    4. Add two cups of water and bring to a boil. Reduce heat and cover the pot.

    5. Simmer for 20 minutes, or until the water is absorbed.

 


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Bengali Mustard Fish Curry (Sorshe Elish) Recipe

If you are a Bengali or come from the east coast of India, or even Bangladesh, you may have tried the Shorshe Ilish recipe with white rice.The best Hilsa comes from the Padma river (as the Ganges is called in Bangladesh). Enjoy the recipe...

Ingredients:

• Hilsha/Ilish fish 5 or 6 pieces
• Mustard seed 3 tbsp
• Onion 1pc (finely chopped)
• Green chili 4 to 5
• Turmeric powder 1 tsp
• Salt (as per taste)
• Sugar (as per taste)
• Mustard oil

Method :
1. Soak mustard in water for about an hour and then grind it into a fine paste.

2. Clean the pieces of Ilish fish and placed it in a steel container box having lid.

3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the  container.

4. Heat a large pan and add about 4 cups of water. Now placed the steel container inside the  pan . Cover the pan and let it cook in high flame for about 5 minute and then  reduced the flame and cook for another 12 to 15 minute(Check the level of water inside the pan at regular interval it shouldn't get dried up).

5.   In case of Microwave preparation, mix  whole ingredient including the fish  in a microwave safe  closed container. Close the lid and cook it in microwave for 8 to 10 minute.

6.  Serve hot with steam rice.


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Video : Gordon Ramsay's Crispy Salmon Recipe

Enjoy the Video : Gordon Ramsay's Crispy Salmon Recipe ....

Persian Recipe : Dolmeh-yeh Barg-e Mow Recipe

Enjoy Persian Recipe : Dolmeh-yeh Barg-e Mow Recipe....

Ingredients :

•     fresh vine leaves, 250 grams (0.55 lbs)
•     ground lamb or beef, 250 grams (0.55 lbs)
•     long-grain or basmati rice, 100 grams
•     herbs: parsley, dill, mint, tarragon, spring onions, 250 grams (0.55 lbs)
•     large onions, two
•     cooking oil
•     tomato paste, two spoons
•     salt
•     black pepper
•     fresh lime juice, 1/2 cup
•     sugar, two spoons

Method :

• Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.

• Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.

• Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.

• Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up. Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.

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Joojeh kebabs are a Persian type of kebab that has a unique marinade. It is perfect grilled with chicken breasts or whole pieces of chicken, grilled or baked. It can also be prepared in the oven.Joojeh kebab is usually eaten with rice, which is a main staple in the Persian diet.

Ingredients :

•     chicken, 1 kg (2.2 lbs)
•     extra-virgin olive oil, 1/2 cup
•     2 large onions, grated
•     4 medium tomatos
•     salt
•     black pepper
•     saffron, 1/2 teaspoon (optional)

Method :

• Prepare marinade: mix olive oil, grated onions, saffron, salt and black pepper. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered.

• Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven. Prepare chicken as before, pre-heat the grill to a high temperature, and place just under the grill, again turning frequently. Serve hot with basmati rice or on middle-eastern bread.

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Persian Recipe : Borani Esfanaaj Recipe

A borani is a cold yoghurt-based dish from Iran. It makes a great dip when yogurt cheese is substituted for regular yogurt.Enjoy the recipe..

Ingredients :

•     fresh spinach, 1 kg (2.2 lbs)
•     yogurt, 250 grams (0.55 lbs)
•     2 onions, thinly sliced
•     4 cloves of garlic, finely chopped (optional)
•     cooking oil
•     salt
•     black pepper

Method :

• Wash spinach and cut into small pieces. Fry onions and garlic in oil until slightly golden. Add spinach and fry together over medium heat until cooked. Let it cool down completely in the refrigerator.

• Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. This delicious side-dish is now ready to serve.

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Irania Recipe : KooKoo-yeh Morgh Recipe

KooKoo-yeh Morgh Iranian Chicken Omelet - Chef Mehboob Khan KooKoo-yeh Morgh is a famous Iranian dish made out of Chicken and Eggs. KooKoo-yeh Morgh Recipe: with chicken, eggs, onions, saffron, and lime juice.

Ingredients :

•     chicken, 600 grams
•     eggs, 4 large
•     medium onions, 4
•     fresh lime juice, 1-2 spoons
•     saffron, 1/2 teaspoon
•     baking soda, one teaspoon
•     cooking oil
•     salt
•     black pepper

Method :

• Peel and slice onions, then fry in oil until slightly golden. Wash and cut chicken into pieces, then fry in onions on both sides until color changes. Add salt, black pepper, and one glass of hot water, and cook over medium heat for about 20 minutes until little water is left. Allow chicken to cool down, then remove the bones and cut the meat into small pieces.

• Dissolve saffron in 2-3 spoons of hot water, and baking soda in 2-3 spoons of cold water. Add salt and black pepper to eggs and mix well. Add saffron, baking soda, lime juice, chicken (with juice), and onions to eggs and mix well. Heat oil in a pan until hot. Pour the mix in, flaten the surface with the back of a spoon, and fry over medium heat for 5-10 minutes. Cut radially into 8 pieces, turn over and fry for another 5-10 minutes.

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Persian-Style Basmati Rice Pilaf Recipe

Enjoy here Persian-Style Basmati Rice Pilaf Recipe....

Ingredients:

•     4 tablespoons butter
•     1 small onion, chopped
•     2 tablespoons fresh minced garlic (optional)
•     1/2 cup slivered almonds
•     1 1/2 cups uncooked basmati rice
•     1/2-3/4 cup raisins
•     2 teaspoons turmeric (can use more to taste)
•     1/4 teaspoon cinnamon
•     1 teaspoon salt (or to taste)
•     3 cups low sodium chicken broth
•     salt and pepper

Directions:

    1. Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the 

        onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.

    2. Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.

    3. Simmer for about 20-25 minutes or until rice is tender.

    4. Season with black pepper.

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Chinese Chicken Lollipops Recipe

Chinese Chicken Lollipops - An easy make-at-home recipe served as a starter! - Its a very easy recipe for Chinese food lovers and is much affordable to make at home...

Ingredients :

•     1 kg of chicken wings crafted into lollipops (the butcher does this himself if you order beforehand)
•     1 cup of Maida
•     2-3 tea spoons of Corn Flour
•     2 eggs or water
•     3 tea spoons of Ginger Paste
•     3 tea spoons of Garlic Paste
•     1/2 tea spoon of Red Chilli Powder
•     Red Food Colour
•     Salt to taste
•     Oil for frying

Directions :

    1. Mix the 1 kg of chicken lollipops in a bowl with maida, corn flour, eggs, ginger-garlic paste, red-chilli powder, red food colour and marinate for about 2-3 hours before frying.

   2. If you don't have eggs, you can add water instead of it.

   3. After marination is done, have a deep-frying vessel and pour oil. Heat the vessel.

    4. Now start adding the lollipops into the hot oil for frying.

    5. Allow the lollipops to fry on a low flame for about 5- 7 minutes. You can check if they are cooked or not my simply immersing a knife or fork. If it goes in and comes out smoothly, the lollipops are cooked.

    6. To make them crispy, high your gas flame and fry for 2-3 more minutes till they turn a little dark in
        colour.

    7. Remove them on an oil absorbant paper napkin to take away the excess oil and they are ready to serve more than 6 people.

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Chinese Recipe : Beggar's Chicken

Beggar's Chicken is a dish from Changshu, a city in China's Jiangsu province that is famous for its delicious taste.Beggar's Chicken is called "jiaohuaji"....enjoy the recipe..

Ingredients:

•     1 2 1/2 - 3 pound fryer chicken
•     2 teaspoons salt
•     1 teaspoon ginger juice
•     4 tablespoons oil
•     1 scallion (green onion, spring onion), chopped fine
•     4 ounces pork, shredded
•     1 tablespoon sherry
•     1 tablespoon light soy sauce
•     1 teaspoon sugar
•     2 ounces preserved Yunnan cabbage, julienne
•     1 large piece of aluminum foil

Preparation:

1. Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.

2. Heat 2 tablespoons oil in wok. Stir-fry scallion. Add pork. Stir on high heat. Add sherry, soy sauce, and sugar. Remove to bowl.

3. Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute.(Add more sugar if desired).

4. Stuff meat mixture into chicken. Wrap in foil and place in pan.

5. Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.

6. Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.

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Chinese Recipe : One Dish Braised Chicken Rice

Enjoy here Chinese Recipe : One Dish Braised Chicken Rice...

Ingredients:

•     1 kg (2.2 pounds) chicken meat (chicken thighs are good)

   
    Marinade:

•     1 tablespoon Asian sesame oil
•     2 tablespoons black (dark) soy sauce
•     1 tablespoon oyster sauce
•     1 teaspoon Worcestershire sauce

   
    Other:

•     2 cups rice, rinsed if needed
•     3 cups water
•     1 tablespoon vegetable or peanut oil for stir-frying
•     10 Chinese dried mushrooms, soaked until softened, stalks removed, caps cut in half or crimini mushrooms
•     1 teaspoon salt
•     1 tablespoon black (dark) soy sauce

Preparation:

1. Cut the chicken into bite-sized (1 1/2 - 2inch) pieces. Combine the chopped chicken with the marinade. Marinate for 2 hours in the refrigerator.

2. Combine the rice and water in the rice cooker. Cook the rice in the usual way.

3. Heat the oil in the pan. Stir-fry the ginger and garlic until fragrant.

4. Add the marinated chicken and the mushrooms. Cook for 5 - 8 minutes, stirring the chicken and mushrooms together, and adding water if the mixture begins to dry out.

5. When the rice starts to boil, stir in the salt and black (dark) soy sauce to taste. Cover and continue cooking.

6. Once the rice is cooked, place the chicken mixture on top of the rice in the rice cooker. Cover, and let the rice stand for 15 minutes. (If desired, you can add scallions at this point for extra flavor).

7. Fluff up the rice, season with salt and pepper if desired, and serve.

Signature Recipes : Pizza with Smoked Salmon and Caviar Recipe

Pizza with Smoked Salmon and Caviar Recipe became a signature dish of Spago Beverly Hills shortly after it opened in 1982.Enjoy this signature recipe...

Ingredients :

•     1 recipe Pizza Dough
•     1/4 cup(s) extra-virgin olive oil
•     1 medium red onion, cut into julienne strips
•     1/4 bunch(es) fresh dill, minced
•     4 sprig(s) fresh dill, for garnish
•     1 cup(s) sour cream or crème fraîche
•     Freshly ground pepper
•     16 ounce(s) smoked salmon, sliced paper-thin
•     4 tablespoon(s) (heaping) domestic golden caviar
•     4 tablespoon(s) (heaping) black caviar

Directions :

    1. Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.

    2. After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.

    3. Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.

    4. Divide the salmon, and arrange decoratively over the cream.

    5. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. Cut each pizza into fourths and serve immediately.

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Dessert in USA : Sopapillas Recipe

The name “sopapilla” most likely stems from a Spanish word sopaipa, meaning “sweet fried dough”. They are probably cousins to a vast family of fried and oil dipped breads which have sprouted all over Latin America.The recipe is a favorite throughout South America.

Ingredients :

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable shortening
• 3/4 cup warm water, plus more as needed
• Peanut oil, for frying
• Honey or cinnamon sugar, for serving

Directions :

1. Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)

2. Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.

3. Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.

4. Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

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Spanish Dessert Recipe : Churros

This delicious churros recipe is a Sunday favorite all over Spain. Try the easy recipe and serve with sugar and hot chocolate!They are the Spanish equivalent of doughnuts, sold at cafes and at street vendor's carts. Instead of a ring shape, like a doughnut, churros are long, straight or slightly curled lengths that have ridges.

Ingredients:

•     1 cup white flour
•     1/4 tsp baking powder
•     1 cup water
•     1 Tbsp vegetable oil
•     1/8 tsp salt
•     1 tsp granulated sugar
•     oil for frying
•     several Tbsp granulated sugar to sprinkle or honey

Method :

1. This churros recipe makes 2-3 servings for breakfast, about 3 churros each serving. In the case additional servings are needed, prepare in batches so churros are warm when served.

2. Pour vegetable oil, such as canola or corn oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan to cover the churros. There should be enough oil so that they float freely while frying. Set pan aside.

3. In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil.

4. While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.

5. Once water boils, remove saucepan and begin heating oil in frying pan.

6. Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until it is a smooth dough without lumps.

7. Immediately spoon dough into a churrera (a large cookie press) or pastry bag.

8. Carefully squeeze dough into hot oil (350-375F degrees) and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.

9. After oil is drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.

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Most Popular dessert recipe : Almond Cookies (China)

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round.These cookies are simple to make and are a delicious treat!learn how to make this popular Chinese treat.

Ingredients:

•     2 cups flour
•     1/2 teaspoon baking powder
•     1/2 teaspoon baking soda
•     1/8 teaspoon salt
•     1/2 cup butter
•     1/2 cup shortening
•     3/4 cup white sugar (can add up to 2 more tablespoons, if desired)
•     1 egg
•     2 1/2 teaspoons almond extract
•     30 whole, blanched almonds (one for each cookie)
•     1 egg, lightly beaten

Preparation:

1. Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius).

2. In a large bowl, sift the flour, baking powder, baking soda, and salt. In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar. Add the egg and almond extract and beat until well blended. Add to the flour mixture and mix well. Note: The dough will be crumbly at this point, but don't worry - that is what it's supposed to be like.

3. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles).

4. Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.

5. Brush each cookie lightly with beaten egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store in a sealed container.

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