Monday, December 20, 2010

Royal Icing Recipe

This recipe made AMAZING royal icing that went perfect on Christmas cookies. Of course, me being who I am, I was have freaking out the whole time that I was eating raw egg whites. Well, I did some research, and although it is not recommended to eat raw eggs, if you are going to it helps if they are from cage-free hens or from an organic market, since they live in healthier conditions. It is supposedly also safer to eat raw egg whites than raw egg yolks. Or if you can plan ahead, just buy pasteurized egg whites - then you are completely in the clear :) 

Royal Icing
2 large egg whites or 5 tablespoons meringue powder
2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
Food coloring, if desired

For Royal Icing:
With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

Monday, December 6, 2010

Shrimp Fra Diavolo


Last night I was hungry, there was no fresh food in the house, and I went into a food frenzy. Immediately, I pounced on the frozen shrimp and canned tomatoes, and before I knew it I was cooking Giada's Shrimp Fra Diavolo recipe. Of course there are a few small differences. No fresh food means no fresh onions, so those were nixed, but it actually made the recipe ten times simpler.

Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
1 tablespoon chopped  Italian parsley leaves
1 tablespoon chopped  basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Set shrimp aside. Add the tomatoes with their juices, wine, garlic, parsley, basil and oregano.Simmer until the sauce thickens slightly, about 10 minutes. Add the shrimp back in, season with more salt, to taste, and serve.