Chicago Sun-Times Latest news from the Chicago Sun-Times Online en-us (Editor) Newspapers Chicago Sun-Times 84 34 30 Copyright 2014 <![CDATA[ MAGIC MIX ]]>

MAKES 3 CUPS ½ cup all-purpose flour½ cup cold butter 2 cups powdered dry milk Combine all ingredients in a food processor or blender until it is crumbly and butter is about the size of small peas. Store in an airtight container in the refrigerator several weeks or freezer for up to four months. To use mix and make a sauce: For most uses, combine 1/2 cup Magic Mix with 1 cup of liquid — milk, broth, wine. Cook together over medium heat, whisking constantly. For a gravy, use 1/3 cup Magic Mix with 1 cup liquid; for thick cheese … ]]> Sat, 05 May 2012 08:03:31 -0600 <![CDATA[ RECIPE: Hazelnut Pesto ]]> Lead story image

Unlike traditional pestos that are dominated by an herb flavor, usually basil, and lots of garlic, this one lets the hazelnut flavor reign with the surprise sweetness of orange instead of the expected lemon. It makes an unusual hors d’oeuvre or lunch served with lightly dressed greens such as watercress. 2 cups chopped roasted hazel nuts 1 cup shredded Parmesan1 small garlic clove, chopped 1 tablespoon chopped fresh thyme 1 tablespoon grated orange rind 2 to 3 tablespoons hazelnut oil 1 baguette, sliced and toasted until crisp Put everything but oil and bread in food processor and pulse a few times … ]]> Sun, 01 Jan 2012 08:06:36 -0600 <![CDATA[ RECIPE: Keefer’s Turkey Brine ]]>

3 quarts water3 pints cider vinegar 2 cups brown sugar 1/4 cup kosher salt4 cinnamon sticks 4 whole cloves 4 whole allspice 4 juniper berries 1 small bunch thyme 2 fresh bay leaves 1 teaspoon crack black   pepper Combine all ingredients, bring to a boil, remove from heat and cool. Submerge turkey in brine and let sit overnight. John Hogan, Keefer’s … ]]> Wed, 21 Dec 2011 08:03:26 -0600 <![CDATA[ RECIPE: Garam Masala ]]> Lead story image

MAKES 1/2 Cup 2 tablespoons cumin seeds2 tablespoons coriander seeds 2 tablespoons   cardamom seeds 2 tablespoons black   peppercorns 1 (3-inch) stick   cinnamon, broken up 1 teaspoon whole cloves 1 teaspoon grated   nutmeg 1/2 teaspoon ground   saffron (optional) Put cumin, coriander, cardamom, peppercorns, cinnamon and cloves in dry heavy skillet over medium-high heat. Toast spices, stirring occasionally, until they turn several shades darker and give off a sweet, smoky aroma, about 10 minutes. Do not raise heat to quicken process, or spices will brown prematurely, leaving insides undercooked. Cool completely. Working in batches if necessary, transfer mixture to spice mill or … ]]> Sun, 27 Nov 2011 12:37:12 -0600 <![CDATA[ RECIPE: Concord Grape Conserve ]]> Lead story image

Concord grapes are only in season for a brief moment, so make this conserve whenever you see them in the market, then make the appetizer for any party you plan for the fall. MAKES 6 PINTS 8 cups (about 4 pounds) Concord grapes6 cups sugar 6 (2-inch) strips orange zest 2 cups walnut halves Place grapes, sugar, orange strips and ½ cup water in a heavy pot over medium heat. Mash grapes with potato masher as they begin to heat up. Stir frequently to dissolve sugar and be sure mixture does not burn. Cook about 20 minutes, until grapes are … ]]> Wed, 09 May 2012 09:49:16 -0600 <![CDATA[ SPICY FRESH PINEAPPLE SALSA ]]>

MAKES 11/2 CUPS 1 cup diced fresh pineapple 1/3 cup finely chopped fresh jalapeno chiles, including seeds (or more to taste)¼ cup chopped cilantro ¼ cup finely chopped red onion 3 tablespoons freshly squeezed lime juice (or more to taste) 2 tab lespoons freshly squeezed orange juice 1½ teaspoons sugar (or more to taste) ½ t easpoon fine salt or 1 teaspoon kosher salt Mix all ingredients together in bowl. Season to taste with additional chile, lime juice, sugar and salt. Salsa keeps in refrigerator up to 1 day. Before serving, drain any excess liquid that has accumulated in bowl. … ]]> Wed, 09 May 2012 09:43:34 -0600 <![CDATA[ PICO DE GALLO ]]> Lead story image

MAKES 2 CUPS 1½ cups fresh, ripe tomatoes (about 2 medium), seeded and finely diced 1/3 cup chopped cilantro¼ cup finely chopped white onion 1 small fresh jalapeno or serrano chile, finely chopped, including seeds (more to taste) 1 tablespoon freshly squeezed lime juice (more to taste)½ teaspoon fine salt (or 1 tea spoon kosher salt) Mix all ingredients together in bowl. Season to taste with additional chile, lime juice and salt. Salsa keeps in refrigerator for up to 1 day. Before serving, stir well and drain any excess liquid that has accumulated in bowl. From Truly Mexican  by Robert Santibanez … ]]> Wed, 09 May 2012 09:43:34 -0600 <![CDATA[ Sweet Watermelon Rind Relish ]]> Lead story image

MAKES 3 CUPS This recipe calls for watermelon rind with the thin outer dark green skin removed. The easiest way to do that is to use a paring knife to cut away the red flesh, then use a vegetable peeler to remove the skin. 1 teaspoon whole cloves1 teaspoon whole allspice 4 cups watermelon rind, green skin removed, cut into 1/4 - inch chunks1 1/2 cups sugar1 cup red wine vinegar 1 teaspoon salt 2 cinnamon sticks 1 (2-inch) piece fresh ginger, peeled and cut into chunks On a 6-inch square of cheesecloth, combine cloves and allspice. Tie cloth into bundle. … ]]> Mon, 03 Oct 2011 13:35:59 -0600 <![CDATA[ SWEET AND CRUNCHY CREAM CHEESE SPREAD ]]> Lead story image

MAKES 6 SERVINGS 1 cup small curd cottage cheese 1 (8-ounce) package cream   cheese, softened2 tablespoons honey ¼ cup walnuts, chopped ½ cup raisins In medium bowl, combine all ingredients using spoon or electric mixer; mix well. Cover and chill 4 hours or overnight. Serve with toasted bagels, toast or muffins. Wisconsin Milk Marketing Board Nutrition facts per serving: 246 calories, 17 g fat, 8 g saturated fat, 113 mg cholesterol, 19 g carbohydrates, 15 g sugars, 8 g protein, 276 mg sodium, 1 g fiber … ]]> Sun, 03 Jul 2011 11:56:34 -0600