Domain Supplement

Recipes |
January 20, 2013

Pear and White Chocolate Mousse

3/4 cup sugar Juice of 1/2 lemon 2 pears, peeled, seeded, and quartered 2 packages gelatin powder, soaked in 1/2 cup cold water 9 ounces white chocolate 6 egg yolks 3 ounces dark rum 1 cup heavy cream 4 egg whites Pinch cream of tartarBring sugar, juice, and 1/4 cup

Food & Drink |
January 20, 2013

Specialty of the House

Our second annual peek into household recipe files across the state reveals a cornucopia of ethnic treats, including Creole-style oysters and a cheesy seafood staple from the isles of Greece.

Recipes |
January 20, 2013

Ceviche

3 pounds fresh Pacific whitefish, snapper, or speckled trout 6 limes 3 to 4 tomatoes, chopped 3 to 5 jalapeños, seeded and chopped 1 larger onion, chopped 1/4 to 1/2 bunch cilantro, chopped 1 garlic clove, chopped 2 tablespoons olive oil Salt and black pepper, to tasteCut fish into 1/2-inch

Recipes |
January 20, 2013

Thin Italian Pizza

DoughMakes 4 Twelve-Inch Pizzas1 package rapid-rise yeast 1 cup warm water 1/8 teaspoon salt 3 cups unbleached white flour 8 tablespoons olive oilDissolve yeast in water. Let proof a few minutes; then add salt. On smooth clean surface, make mound of flour with well in center. Pour yeast mixture into

Recipes |
January 20, 2013

Creole Oysters

1 quart oysters, drained 2 cups Italian bread crumbs (Progresso) 1 cup grated Parmesan cheese 3 tablespoons chopped parsley Juice of 2 lemons 3/4 cup olive oil 1 garlic clove, crushed 1/2 to 1 tablespoon crushed red pepper Salt, to tastePut oysters in baking dish. Mix remaining ingredients together. Top

Recipes |
January 20, 2013

Curried Broccoli Soup

2 pounds broccoli 2 medium onions 3 tablespoons butter or margarine 1 3/4 teaspoons curry powder 2 cans regular-strength chicken broth (14 ounces each) Sour cream (optional, for chilled soup)Trim tough stem ends from broccoli. Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set aside

Recipes |
January 20, 2013

Spaghetti and Meatballs

Recipe from Rob Mosbacher, Jr.Meatballs3/4 pound ground beef 1/4 pound ground pork 1 cup fine dry Italian bread crumbs 1/2 cup grated Parmesan cheese (optional) 1 sprig parsley 1 garlic clove, minced 1/2 cup milk 2 eggs, beaten Salt and pepper, to taste 3 tablespoons vegetable oilSauce1 onion, chopped 1

Food & Drink |
January 20, 2013

A Grand Finale

From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked

Recipes |
January 20, 2013

Red and Black Summer Fruits

Preparation Time: 8 minutes1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish)Sprinkle cleaned berries with sugar and liqueur. Chill.From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989

Recipes |
January 20, 2013

Goat Cheese and Red Onion Timbales

Preparation Time: 15 minutes Cooking Time: 30 minutes2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large eggs 1/3 cup part-skim ricotta cheese 1

Recipes |
January 20, 2013

Salsa Creole Cruda

6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced

Food & Drink |
January 20, 2013

Great Bowls Of Fire!

Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.

Recipes |
January 20, 2013

Salsa Brava

1/2 pound serrano chiles, stems removed 4 cloves garlic, peeled 1 1/2 bunches cilantro 1 to 2 medium-sized tomatillos, quartered 1/2 tablespoon salt 1 tablespoon white vinegarPut serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside.

Recipes |
January 20, 2013

Roasted-Tomato Salsa

12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to tastePlace tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano

Recipes |
January 20, 2013

Pineapple-Green Peppercorn Salsa

1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai

Recipes |
January 20, 2013

Cucumber-Tahini Salsa

1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and

Recipes |
January 20, 2013

Spicy Avocado Salsa

4 tomatillos, shucked 4 fresh jalapeños, stems removed 2 ripe avocados 4 sprigs cilantro 1 small to medium leaf of romaine lettuce 1 teaspoon chopped garlic 2 teaspoons salt Juice of 1/2 limeIn saucepan, cover tomatillos and jalapeños with water. Bring to boil; reduce heat slightly and cook 4 to

Recipes |
January 20, 2013

Reed Hearon’s Chocolate Sombrero

Chocolate Génoise4 large eggs, at room temperature 1/2 cup each of sugar and flour 1 tablespoon cocoa powder 2 tablespoons unsalted butter, meltedMix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter. Pour into

Recipes |
January 20, 2013

Grilled Pork Loin in Apricot-and-Curry Marinade

Pork Loin12 seven-ounce center cuts of fresh boneless pork loin 2 cups smooth apricot jam 1/2 cup balsamic vinegar 1/2 cup olive oil 1 heaping tablespoon brown sugar 4 tablespoons Worcestershire sauce 2 cups finely sliced onions 4 cloves garlic, minced 4 bay leaves 15 white peppercorns, cracked 1/2 teaspoon

Food & Drink |
January 20, 2013

Victor Victorious

Dutch-born Victor Gielisse experiments with a world of culinary influences in his Dallas restaurant, mixing in everything from Cajun and Italian classics to lessons learned at moeder’s knee.

Recipes |
January 20, 2013

Pan-Seared Salmon with Cabernet-Butter Sauce

Salmon2 tablespoons lemon-thyme leaves 1 teaspoon freshly cracked white pepper 1 clove garlic, minced 1 tablespoon snipped basil 4 seven-ounce boneless salmon filets, 1 1/2 inches thick 2 tablespoons olive oilCombine thyme, pepper, garlic, and basil. Rub mixture evenly into filets, and marinate overnight in refrigerator. Sauté filets in oil

Recipes |
January 20, 2013

Actuelle Lemon-Lime Tart

Crust2 cups all-purpose flour 10 tablespoons unsalted butter 1/4 cup sugar 3 egg yolks 1 tablepsoon cream 3 drops vanilla extractFilling9 eggs 1 1/2 cup sugar 1 1/2 cup heavy cream Juice and zest of 2 lemons and 2 limes Powdered sugarTo make crust, place flour on work block. Make

Recipes |
January 20, 2013

Wine-Cream Mousse with Champagne Sabayon

Mousse with Sponge CakeJuice of 1/2 lemon 3/4 to 1 cup white wine 4 egg yolks 1/8 cup sugar 8 pieces gelatin leaves (or 2 packages gelatin), dissolved in 2 to 4 tablespoons warm water 1 quart heavy cream, whipped 1 sponge cake (or enough ladyfingers to line a large

Recipes |
January 20, 2013

Tarte du Paradis

Vanilla Genoise and Berries6 eggs 1 1/2 cups sugar 1 teaspoon vanilla Pinch salt 1 1/2 cups sifted cake flour 1/2 cup butter, melted 1/4 cup Grand Marnier Raspberry or currant jam Assorted fresh spring berriesBeat first four ingredients together with electric mixer on high until batter falls in ribbon

Recipes |
January 20, 2013

Cabrito Luckett

A particularly impressive recipe that is easy to prepare in your own kitchen involves slivers of garlic and whole comino seeds.1/2 cabrito, cut in quarters 4 or more large cloves garlic, peeled and cut into slivers 2 teaspoons whole comino (cumin) seeds New Mexico chile powder Dried oregano Salt, to

Recipes |
January 20, 2013

Picante Salsa Roja

4 plump tomatillos, husks removed 8 to 10 chiles colorados 4 cloves garlic, peeled Salt, to taste 1/2 onion, finely chopped Fresh cilantro, choppedHeat a comal or griddle, and roast tomatillos, turning frequently, until slightly charred and rather soft. Remove. Quickly toast chiles on comal for about 15 seconds on

Food & Drink |
January 20, 2013

New Year’s Eve Cocktail Party

New Year’s Eve inspires people to do things more exuberantly than they would the rest of the year. With that in mind, Galveston restaurateur and caterer Zan Millner has prepared a spread with the right combination of frivolity and sustenance to fuel a late-night party and herald the new year.“I

Recipes |
January 20, 2013

Hearts of Palm Wrapped with Smoked Salmon

1 eight-ounce can hearts of palm, drained 8 ounces cream cheese, at room temperature 2 bunches dill (1 bunch finely chopped and 1 bunch for garnish) Salt and white pepper, to taste 1 pound thinly sliced smoked salmonMix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture 1/8-inch

Recipes |
January 20, 2013

Italian Puffs

6 tablespoons unsalted butter, softened and cut into pieces 1/4 cup heavy cream 1 cup fresh grated Parmesan cheese 1 pound bulk sweet Italian sausage, cooked and drained Freshly ground black pepper, to tasteIn saucepan, melt butter until bubbling. Add cream, and warm. Add Parmesan, then stir constantly until mixture

Recipes |
January 20, 2013

Radicchio Packages

1 bunch green onions 1 carrot 1 red pepper 1 yellow squash 1 zucchini Vinaigrette, as desired 1 head radicchioCut bulbs from onions, and discard. Blanch tops in boiling water for 1 minute. Drain, dry with towel, cut length-wise into thin strings, and set aside.Cut carrot, pepper, and squashes into

Recipes |
January 20, 2013

Arancini

3 cups short-grain rice 1 stick (1/2 cup) margarine 1/4 cup oil, plus oil for deep-frying 1 1/2 pounds lean ground beef 1 cup chopped onion 1 cup finely chopped celery 2 cloves garlic, minced 2 tablespoons chili powder 6 ounces tomato sauce 1/2 cup grated Parmesan cheese Salt and

Recipes |
January 20, 2013

Cinnamon Cactus Cookies

8 tablespoons butter, at room temperature 1 cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla 1 2/3 cups flour 1/2 teaspoon each baking soda and salt 1/4 teaspoon each ground cloves and ground nutmeg 1 tablespoon ground cinnamonPreheat oven to 375 degrees. Cream together butter and 3/4 cup

Recipes |
January 20, 2013

Roulade of Spinach, Crab, and Mushrooms

White Sauce and Roulade Mixture6 large eggs 8 tablespoons unsalted butter 2/3 cup all-purpose flour 3 cups whole milk, heated 3/4 teaspoon kosher salt 1/4 teaspoon white pepper 1/8 teaspoon nutmeg 1/2 cup Emmenthaler cheese (or 1/4 cup each Emmenthaler and Parmesan)Filling4 tablespoons unsalted butter 1/4 cup minced shallots 1/2

Recipes |
January 20, 2013

Galette

Dough2 envelopes dry yeast 1/2 cup warm water 7 tablespoons sugar 1 tablespoon finely grated lemon rind 2 large eggs 6 tablespoons sweet unsalted butter 2 tablespoons brandy 3 1/2 cups (or more) all-purpose flourTopping6 tablespoons sweet unsalted butter 6 tablespoons sugarSprinkle yeast over warm water in large mixing bowl,

Recipes |
January 20, 2013

Strawberries and Oranges With Raspberry Sauce

Fruit3 pints fresh strawberries, rinsed, dried, and sliced lengthwise 4 large navel oranges, peeled and cut into pithless sections 1 cup black grapes, cut in half and seededSauce2 ten-ounce packages frozen raspberries or 3 half-pints fresh raspberries 1 to 2 tablespoons powdered sugar, or to taste 2 tablespoons orange liqueur