The Rake Magazine

Category: Recipes

  • Meyer Lemon and Ricotta Cake

    1 cup sugar
    1 1/4 cups ricotta
    3 eggs, separated
    2 Meyer lemons, zest and juice
    1 1/4 cups flour
    1/2 tsp. ground cardamom
    2 tsp. baking powder

    Glaze and Candied Lemon Topping
    1/3 cup Meyer lemon juice
    1 2/3 cups powdered sugar

    3 sliced Meyer lemons
    2 cups sugar
    2 cups water

    Preheat oven to 350 degrees. In a large bowl, mix ricotta and sugar. Beat in egg yolks until creamy. Add juice of both lemons and zest from one. Mix in the flour, cardamom, and baking powder. In a separate bowl, whip egg whites until stiff peaks form. Gently fold whites into the batter, taking care not to overmix.

    Pour batter into a buttered and floured 9-inch round cake pan. Bake for about 40 minutes or until toothpick comes out clean. Let cool in the pan for 5 minutes, then invert onto cooling rack.

    For glaze, heat lemon juice and powdered sugar in a small saucepan over medium heat until sugar is dissolved.

    For candied slices, heat water and sugar to a gentle boil, simmering for 5 minutes. Add lemon slices and cook for 5 minutes, until lemons have softened. Remove lemons with a slotted spoon and transfer to parchment paper.

    With a skewer or toothpick, poke holes in the top of the cake, then pour warm glaze over it. Some will sink in; continue adding until you’ve used all of the glaze. Sweetly place the candied lemons on top.

    STEPHANIE MARCH
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  • Chinese Coleslaw

     

    Salad Ingredients:

  • 1 pound bag shredded cabbage with carrots
  • 1 bunch green onions, sliced
  • 1 package chicken ramen noodles, broken
  • 1 small package sliced almonds

    • Dressing Ingredients:

  • 1/2 cup vegetable oil
  • 3 tablespoons sugar
  • chicken flavor packet from the ramen noodles

    • Method:
    Brown the noodles and almonds in frying pan with a little oil. Mix the green onions and cabbage together and add the noodles. Prepare the dressing and pour on top.
     
    Serves 6 to 8
     
    C. McGee’s Deli
    C. McGee’s Deli
    3

  • Meat Pie by the French Guy

     

    Ingredients: 

    • 1 pound puff pastry dough
    • 17 ounces ground beef
    • 1/2 onion, diced
    • 9 ounces button mushroom, sliced
    • 7 ounces plus 2 tablespoons water
    • 4 fluid ounces veal stock, reduced
    • 1 ounce flour
    • 1 tablespoon Worcestershire sauce
    • 1 egg

    Note: you will need 12, 6-inch aluminum tart
    shells.

    Method:
    Mix the flour and 7 ounces of water
    together. In a pot, combine the ground beef, mushrooms, veal stock,
    Worcestershire sauce, and flour/water mixture. Let simmer over medium-low heat
    for 1 hour. Remove from heat and let cool.

    Preheat oven to 375 degrees. Roll out
    the dough. Cut 12 8-inch circles and 12 6-inch circles. Place an 8-inch circle
    in a tart shell and fill up to 2/3 full with meat mixture. Make the egg wash by
    lightly beating the egg yolk and remaining water. Brush a 6-inch dough circle
    with egg wash and place on top of the pie. With a scissors, cut an "X" in the
    center of each pie. Place pies in oven and cook until the top is golden
    brown.

    Pair with a Beaujolais Nouveau 2005.

    Serves 12

     

    Brit’s Pub and Vincent – A Restaurant
    Brit’s Pub and Vincent – A Restaurant
    3

  • Morel Mushroom Risotto

     

    Ingredients

    • 1 small onion, diced
    • 3 cloves garlic
    • 1 cup morel mushrooms, chopped
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 teaspoon thyme, fresh
    • 1 cup Arborio rice
    • 4 to 5 cups water or stock
    • 1 teaspoon soy sauce
    • 1/4 cup cream
    • 1/4 cup Parmesan, grated
    • 1/4 cup white wine
    • salt and pepper to taste

    Method
    Saute onions,
    garlic, morels, and rice in hot pan with olive oil and butter, until rice just
    begins to brown. Deglaze the pan with the wine and soy sauce. Continue to add
    stock or water until rice is soft. Stir frequently. Add the cream and cheese
    last. Let rest for 5 minutes. Adjust seasoning and consistency as
    needed.

    Can be served as a side dish or as a main course.

     

    Bayport Cookery
    Bayport Cookery
    3

  • Risotto ai Funghi Porcini

     

    Ingredients:

    • 1 ½ cups rice (arborio or medium grain white rice)
    • 1 ¾ cups Porcini mushrooms, whole
    • ½ cup butter
    • ¼ cup onion, chopped
    • 1 tablespoon extra virgin olive oil
    • 1 cup vegetable broth
    • ½ cup dry white wine
    • ½ cup milk
    • ¼ cup Pecorino (Sardo or Romano), grated
    • 1 tablespoon Italian parsley, finely chopped
    • dash of salt and pepper

    Method:
    Add onion
    to the olive oil in a medium sized pan and sauté for a couple of minutes on
    medium heat. Add all the butter except a small piece (set it aside for later
    use).

    After butter melts, add crushed mushrooms. Crush the mushrooms by
    hand or tear into little pieces. Sauté on medium heat for 10 minutes, stirring
    occasionally.

    Add milk, dry rice and salt. Stir slowly until it is hot
    (do not allow to boil). Add wine and let it evaporate. Be careful as there may
    be a little flame when adding the wine.

    In another small pan, bring
    vegetable broth to a boil. When the rice has absorbed all the liquid in the pan,
    add vegetable broth. Stir slowly until the rice is cooked. Just before the rice
    is done, add the parsley and turn off the heat. Add the small piece of butter
    set aside and add pepper to taste. Serve with Pecorino on the side.

    Serves 4 to 6

     

    Alycia’s Southern Italian Tours
    Alycia’s Southern Italian Tour
    3

  • Polpettone di Maiale

     

    Like “Le lasange”, meatballs vary from region to region. In Campania the
    secret is in the pine nuts and raisins. Buone
    feste!

    Ingredients:

    • 1 pound ground pork
    • 1/2 to 3/4 cup plain bread crumbs
    • 2 to 4 eggs
    • 1/4 cup Parmesan cheese, finely grated
    • 6 tablespoons pine nuts
    • 2 tablespoons raisins, diced
    • 1/2 cup Italian parsley, finely cut
    • 1/4 cup olive oil
    • dash of salt and pepper
    • 1 to 2 cups red wine
    • 1 quart tomato sauce

    Method:
    After beating
    2 eggs, add cheese, ½ cup of bread crumbs, a dash of salt and pepper, and
    parsley. Mix well. Add mixture to ground pork. Use your hands to mix the
    ingredients well. When the mixture has the correct consistency, add pine nuts
    and raisins. Form meatballs either round or in the shape of an egg.

    Note: when preparing meatballs, it is important to obtain the correct
    texture. You don’t want them too wet or dry. If they are too wet, add some more
    bread crumbs. If they are too dry, add an egg white.

    Add olive oil to a
    pan and heat. When oil is hot, place meatballs in the pan and cook on one side
    until a crust is formed. Then, very slowly turn the meatballs from side to side
    so the entire ball has formed a hard crust. Add red wine to the pan and let it
    evaporate.

    When all the wine has been cooked off, add tomato sauce,
    cover, and bring to a boil. Leave at a boil for a couple of minutes and then
    reduce heat to low. Keep loosely covered and simmer for an hour.

    Serve
    with pasta or crusty Italian bread.

     

    Alycia’s Southern Italian Tours
    Alycia’s Southern Italian Tours
    3

  • Baked Butternut Squash

     

    Ingredients:

    • 2 butternut squashes, peeled and de-seeded
    • 1 4-ounce package Boursin cheese
    • 8 ounces heavy cream
    • 1 whole egg
    • 3 ounces mozzarella cheese
    • salt and pepper to taste

    Method:
    Mix
    cheeses, cream, and egg. Ladle just enough cream mixture to lightly coat bottom
    of pan. Layer peeled squash on mixture. Repeat this step, layering cream mixture
    and squash until gone. Season each layer with salt and pepper. Sprinkle top with
    mozzarella and bake at 350 degrees for 25-35 min. until tender. Cool for at
    least 10 minutes before serving.

    Serves 4 to 6

     

    Afton House Inn
    Afton House Inn
    3

  • Spring Ginger Mussels

     

    Ingredients:

    • 1 1/2 pounds fresh black mussels, cleaned
    • 1 ounce ginger, diced
    • 1 1/2 ounces garlic, chopped
    • 1 1/2 ounces shallots chopped
    • 1 ounce tamari soy sauce
    • 2 ounces vegetable oil
    • 1 ounce chives, chopped
    • 2 ounces unsalted butter
    • 3 ounces seedless cucumber, diced
    • 1 ounce quality sake
    • salt and pepper to taste

    Method:
    Warm a
    large sauté pan or skillet to medium heat. Add ginger, garlic, shallots,
    vegetable oil, and cucumbers. Sauté for 1 minute. Add mussels. Deglaze pan with
    sake. Add butter and tamari soy sauce. Cover until mussels are open. Toss chives
    and serve in a big bowl.

    Serves 4

     

    Afton House Inn

     
    Afton House Inn

    3

  • Porketta Marie sausage wrapped in a spiral of breadstick dough

    My Sausage Sister & Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings.

    INGREDIENTS


    2 packages Sausage Sister & Me Porketta Marie sausage
    1 tube breadstick dough
    Seasoning of choice such as garlic, basil, or basic grill rub
    Parchment paper

     

    METHOD:

    Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up. Remove sausages from the package, wipe away moisture with paper towel. Open breadstick dough tube and separate dough into 8 pieces. Allow 5 minutes for dough to soften.

    Holding on to each end of the dough stick, gently wiggle the dough, elongating it another 2 or 3 inches. Starting at one end of the sausage, wrap the dough in a spiral manner toward the other end. Place dough ends down on the parchment lined baking sheet. Bake at 375 degrees for 15-20 minutes or until bread dough is golden.

    My Sausage Sister & Me
    My Sausage Sister & Me
    (612) 986-7298
    www.sausagesisters.com
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  • Pollo Adobado

    Ingredients


    1 fryer chicken, cut into 8 pieces
    10 guajillo chiles, stems removed
    2 chipotle chiles, stems removed
    1/2 yellow onion, rough chopped
    4 tablespoons garlic, minced
    2 tablespoons oregano, dry
    2 tablespoons cumin, ground
    2 tablespoons kosher salt
    2 tablespoons black pepper, course ground

     

    Method


    Heat saute pan and toast chiles until they turn darker red in color and little wisps of smoke appear. Place chiles in a sauce pan and add water to cover. Bring to a boil and simmer (about 15 minutes) until chiles are soft. Drain chiles and reserve liquid.

    Puree chiles in blender with onion and garlic, adding cooking liquid as needed. Strain through fine wire mesh strainer and add remaining ingredients except chicken. Mix well and marinate chicken in spice paste for 1-2 hours.

    Roast chicken at 375 degrees for 30 minutes or until an internal temperature of 165 is reached.

    Serve immediately.

    Chino Latino

    Chino Latino
    2916 Hennepin Av. S.
    Minneapolis, MN 55408
    (612) 824-7878
    www.chinolatino.com

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