From Serious Eats
- serves 2 -
Ideally, this dish should be made with holy basil, which is not to be confused with sweet basil or even the purple-stemmed Thai basil. You'll know it by its scalloped edges and clove-like aroma, but you may have a hard time tracking it down. Regular sweet basil tastes just as good in this dish, if not quite so "authentic."
Ingredients
2 tablespoons vegetable oil
Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird's eye chilis for a medium heat)
1 large shallot, finely sliced
3 cloves garlic, minced
1/3 pound green beans, trimmed, chopped in 1¼-inch lengths
1/2 pound ground chicken
2 tablespoons fish sauce
2 teaspoons sugar
1 bunch basil, leaves only
To serve:
Boiled rice
Fried eggs, 1 per person (optional)
Nam pla prik (recipe follows) or fresh lime wedges
Procedure
1. Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
2. Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
3. Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.
4. Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.
5. Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.
6. Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges
Nam Pla Prik (Chili Fish Sauce)
No Thai table is complete without this all-purpose condiment. Drizzle it over rice and noodles, pour it over grilled meats and seafood, or use it in place of plain fish sauce in recipes.
Ingredients
Fish sauce
Fresh lime juice
Chilis, finely chopped
Shallots, finely sliced
Procedure
Mix fish sauce and lime juice to taste (a typical ratio is 3-4 parts fish sauce to 1 part lime juice) and pour over chilis and shallots. Consume immediately, or pour into a clean jar and store in refrigerator for up to two weeks.
Friday, February 27, 2009
Sunday, February 22, 2009
Slow Cooker Pulled Pork
From Crabby Cook
What you need!
1 large onion, chopped
1 Anaheim pepper, seeded and diced
2 pounds pork loin
2 pounds pork butt
1 cup barbecue sauce, your personal favorite
1 cup apple juice
Salt & Pepper to taste
Additional barbecue sauce
1 large jicama, peeled and thinly sliced
Hamburger Buns
Make it!
Peel and chop a large onion, I prefer one of the sweet varieties that seem to be everywhere these days. Place the chopped onion in the insert of the slow cooker.
Seed and dice the pepper and sprinkle on top of the onion. If you want a spicier result use a jalapeno pepper (or two). I would avoid Chipoltes in Adobo, since every time I've tried them, the slow cooking process seems to impart a bitter flavor.
Place the piece of pork loin and the piece of pork butt in the insert atop the onions and pepper, in a single layer. A 50/50 mix of loin and butt results in a high yield of meat with just enough fat to stop the pork from toughening up.
In a large bowl mix the barbecue sauce and the apple juice and pour over the pork.Cover the slow cooker and cook on low for 8 hours. This is an all day process, so get it started early then relax. Alternatively, use could use a dutch oven/le creuset and cook this in a 200 F oven. No peeking!!!
After 8 hours transfer the meat to a cutting board. Be careful since the pork will fall apart.Using two forks, roughly shred the pork loin and butt. Skim any excess fat from the surface of the remaining sauce. Return the pork to the sauce. Add additional bbq sauce to taste, for me it's between 1/2 and a full cup. Taste and adjust seasoning.
What you need!
1 large onion, chopped
1 Anaheim pepper, seeded and diced
2 pounds pork loin
2 pounds pork butt
1 cup barbecue sauce, your personal favorite
1 cup apple juice
Salt & Pepper to taste
Additional barbecue sauce
1 large jicama, peeled and thinly sliced
Hamburger Buns
Make it!
Peel and chop a large onion, I prefer one of the sweet varieties that seem to be everywhere these days. Place the chopped onion in the insert of the slow cooker.
Seed and dice the pepper and sprinkle on top of the onion. If you want a spicier result use a jalapeno pepper (or two). I would avoid Chipoltes in Adobo, since every time I've tried them, the slow cooking process seems to impart a bitter flavor.
Place the piece of pork loin and the piece of pork butt in the insert atop the onions and pepper, in a single layer. A 50/50 mix of loin and butt results in a high yield of meat with just enough fat to stop the pork from toughening up.
In a large bowl mix the barbecue sauce and the apple juice and pour over the pork.Cover the slow cooker and cook on low for 8 hours. This is an all day process, so get it started early then relax. Alternatively, use could use a dutch oven/le creuset and cook this in a 200 F oven. No peeking!!!
After 8 hours transfer the meat to a cutting board. Be careful since the pork will fall apart.Using two forks, roughly shred the pork loin and butt. Skim any excess fat from the surface of the remaining sauce. Return the pork to the sauce. Add additional bbq sauce to taste, for me it's between 1/2 and a full cup. Taste and adjust seasoning.
Saturday, February 21, 2009
Cauliflower and Parmesan Soup
Serves 4
What you need!
1 cauliflower, around 1kg
300g all-purpose potatoes
1.2 litres water or vegetable stock
2 leeks, trimmed
1tbsp butter
Sea salt and pepper
40g grated parmesan
Grated nutmeg
1tbsp finely chopped parsley
1tbsp finely snipped chives
METHOD
Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
Prep: 15 min
Cook: 30 min
Chocolate Brownie Cookies
Ingredients:
35g all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
135g sugar
1/2 tbsp brewed espresso
1 tsp vanilla extract
30g unsalted butter
140g 75% cacao chocolate, chopped
Directions:
Preheat the oven to 375ºF/190ºC. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high for 15 minutes, until thick.
While the eggs are whipping, melt the butter and chocolate and stir them until smooth. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the sheets.
35g all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
135g sugar
1/2 tbsp brewed espresso
1 tsp vanilla extract
30g unsalted butter
140g 75% cacao chocolate, chopped
Directions:
Preheat the oven to 375ºF/190ºC. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high for 15 minutes, until thick.
While the eggs are whipping, melt the butter and chocolate and stir them until smooth. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the sheets.
Upside-Down Apple Pie
Yield: 4
Ease of Preparation: Easy
Ingredients:
The Pastry
1 cup pastry flour
1 tbsp sugar
1/2 tsp salt
1/2 cup frozen butter
4 tbsp ice water
The Apples
1/4 cup butter
1/2 cup sugar
3 x golden delicious apples, cored and sliced into 6 pieces each
Directions:
The Pastry
Put flour into a large bowl and whisk in sugar and salt.
Grate in frozen butter and blend lightly with fingertips.
Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
The Apples
Melt butter in an ovenproof skillet and add sugar.
Swirl pan around to help dissolve sugar and then let it caramelize.
Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
Assembly
Preheat oven to 375°F.
Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
Bake for 30 minutes, until pastry is golden.
Invert onto a serving platter while tart is still warm.
Ease of Preparation: Easy
Ingredients:
The Pastry
1 cup pastry flour
1 tbsp sugar
1/2 tsp salt
1/2 cup frozen butter
4 tbsp ice water
The Apples
1/4 cup butter
1/2 cup sugar
3 x golden delicious apples, cored and sliced into 6 pieces each
Directions:
The Pastry
Put flour into a large bowl and whisk in sugar and salt.
Grate in frozen butter and blend lightly with fingertips.
Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.
The Apples
Melt butter in an ovenproof skillet and add sugar.
Swirl pan around to help dissolve sugar and then let it caramelize.
Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.
Assembly
Preheat oven to 375°F.
Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
Bake for 30 minutes, until pastry is golden.
Invert onto a serving platter while tart is still warm.
Tuesday, February 17, 2009
Smoky Squash Soup
Yield: 8
What you need!
4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
1 tbsp olive oil
6 x slices smoky bacon, chopped
1 x medium onion
Water or stock, as needed
1 cup cream or milk
salt and pepper
pinch nutmeg
About 2 Tbsp crème fraiche or sour cream (optional)
About 2 Tbsp chopped chives (optional)
Directions:
Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.
What you need!
4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
1 tbsp olive oil
6 x slices smoky bacon, chopped
1 x medium onion
Water or stock, as needed
1 cup cream or milk
salt and pepper
pinch nutmeg
About 2 Tbsp crème fraiche or sour cream (optional)
About 2 Tbsp chopped chives (optional)
Directions:
Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.
Stir-Fried Vermicelli with Garlic and Scallions
Serves 4
8 ounces dried vermicelli (very thin rice noodles)
2 tablespoons soy sauce
1 tablespoon yellow rice wine
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons vegetable or peanut oil
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 small piece ginger, minced
1 stalk scallions, cut to 1-inch lengths
Soak the vermicelli in cold water for 15 to 25 minutes, until they are soft enough to eat but still firm. (If you're in a hurry, soak it in warm water for 5 to 10 minutes; the warmer the water, the faster it'll take.) Careful not to oversoak, or they will be too soggy to stir-fry. With a colander, drain out excess water. In a small bowl, mix together the soy sauce, yellow rice wine, water, sugar, and pepper and set aside.
Heat the cooking oil in a wok over medium-high heat. Sauté the onions, garlic, and ginger until fragrant and the onions begin to caramelize, about 1 to 2 minutes. Add half the sauce mixture. Add the vermicelli, then the rest of the sauce. Stir the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes. Transfer to plate(s) and serve hot.
8 ounces dried vermicelli (very thin rice noodles)
2 tablespoons soy sauce
1 tablespoon yellow rice wine
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons vegetable or peanut oil
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 small piece ginger, minced
1 stalk scallions, cut to 1-inch lengths
Soak the vermicelli in cold water for 15 to 25 minutes, until they are soft enough to eat but still firm. (If you're in a hurry, soak it in warm water for 5 to 10 minutes; the warmer the water, the faster it'll take.) Careful not to oversoak, or they will be too soggy to stir-fry. With a colander, drain out excess water. In a small bowl, mix together the soy sauce, yellow rice wine, water, sugar, and pepper and set aside.
Heat the cooking oil in a wok over medium-high heat. Sauté the onions, garlic, and ginger until fragrant and the onions begin to caramelize, about 1 to 2 minutes. Add half the sauce mixture. Add the vermicelli, then the rest of the sauce. Stir the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes. Transfer to plate(s) and serve hot.
Chocolate Chip Cookie Dough Cheesecake Bars
(recipe from The Essential Chocolate Chip Cookbook)
This will definitely make me fat!
For the crust:
1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips
1. Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
2. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
3. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.
For the cookie dough:
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
1. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
For the cheesecake filling:
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar1 large egg, at room temperature
1 teaspoon vanilla extract
1. Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
2. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
3. Bake about 30 minutes, or until set. Transfer to wire rack.
For chocolate topping (optional):
1/3 cup semisweet chocolate chips
1 tsp. butter
1. Melt chocolate chips in a double boiler or in the microwave. Add about 1 tsp. of butter if necessary to make chocolate smooth. Drizzle over top of bars.
2. Cool bars in pan completely, about an hour.
3. Using the edges of the parchment paper, remove from pan. Cut into bars and serve.
This will definitely make me fat!
For the crust:
1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips
1. Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
2. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
3. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.
For the cookie dough:
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
1. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
For the cheesecake filling:
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar1 large egg, at room temperature
1 teaspoon vanilla extract
1. Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
2. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
3. Bake about 30 minutes, or until set. Transfer to wire rack.
For chocolate topping (optional):
1/3 cup semisweet chocolate chips
1 tsp. butter
1. Melt chocolate chips in a double boiler or in the microwave. Add about 1 tsp. of butter if necessary to make chocolate smooth. Drizzle over top of bars.
2. Cool bars in pan completely, about an hour.
3. Using the edges of the parchment paper, remove from pan. Cut into bars and serve.
Soba Noodles with Seared Tuna & Soy Mirin Dressing
Olive Magazine, September 2007
Serves 4
1 1/4 pounds searing grade Tuna Steaks
4 TBSP Sesame Oil, divided
Sesame seeds, approx. 4 TBSP
12 oz. Soba Noodles
1 medium cucumber peeled, seeded and sliced thin
4 scallions chopped
Mirin Dressing
6 TBSP Lemon Juice
6 TBSP Soy Sauce
8 TBSP Mirin Cooking Wine
2 TBSP Sugar
2 teaspoons grated fresh ginger
Heat a non-stick frying pan over high heat.
As the pan is warming, sprinkle the sesame seeds onto a large dinner plate. Using 1 TBSP of oil, rub the tuna steaks on all sides and then roll the fish in the sesame seeds.
Add the steaks to the hot frying pan, searing the tuna for 30 seconds on all sides.
Set aside.
Prepare the soba noodles according to box instructions (typically boiling for 5 minutes). When done, drain the noodles and run under cold water. If you aren't going to use them right away, leave the noodles in a bowl of cold water for up to 1 hour. Drain the noodles completely before proceeding.
Combine all the mirin dressing ingredients in a large bowl. Add the remaining 3 TBSP of sesame oil. Whisk well to combine.
Divide the noodles among 4 bowls. Sprinkle the cucumber and scallions atop the noodles.Thinly slice the seared tuna and divide among the bowls. Pour the dressing over the tuna. Sprinkle with additional sesame seeds and serve.
This is a very easy recipe. Better still it can be prepared in less than 30 minutes. Since I like my noodles slightly soupy, I've doubled the amount of dressing. If you like yours drier, cut the dressing measurements in half.
Serves 4
1 1/4 pounds searing grade Tuna Steaks
4 TBSP Sesame Oil, divided
Sesame seeds, approx. 4 TBSP
12 oz. Soba Noodles
1 medium cucumber peeled, seeded and sliced thin
4 scallions chopped
Mirin Dressing
6 TBSP Lemon Juice
6 TBSP Soy Sauce
8 TBSP Mirin Cooking Wine
2 TBSP Sugar
2 teaspoons grated fresh ginger
Heat a non-stick frying pan over high heat.
As the pan is warming, sprinkle the sesame seeds onto a large dinner plate. Using 1 TBSP of oil, rub the tuna steaks on all sides and then roll the fish in the sesame seeds.
Add the steaks to the hot frying pan, searing the tuna for 30 seconds on all sides.
Set aside.
Prepare the soba noodles according to box instructions (typically boiling for 5 minutes). When done, drain the noodles and run under cold water. If you aren't going to use them right away, leave the noodles in a bowl of cold water for up to 1 hour. Drain the noodles completely before proceeding.
Combine all the mirin dressing ingredients in a large bowl. Add the remaining 3 TBSP of sesame oil. Whisk well to combine.
Divide the noodles among 4 bowls. Sprinkle the cucumber and scallions atop the noodles.Thinly slice the seared tuna and divide among the bowls. Pour the dressing over the tuna. Sprinkle with additional sesame seeds and serve.
This is a very easy recipe. Better still it can be prepared in less than 30 minutes. Since I like my noodles slightly soupy, I've doubled the amount of dressing. If you like yours drier, cut the dressing measurements in half.
Chinese Restaurant-Style Sautéed Green Beans
From: Susie Middleton
Serves 2 to 3 as a side dish (more like 2)
What you need!
1 Tbs less-sodium Soy Sauce
1 Tbs Honey
1 Tbs unsalted Butter
2 Tbs extra virgin Olive Oil
1# younger Green Beans, trimmed
Kosher Salt
1 Tbs minced Garlic
Make it!
Combine the soy sacue, honey, and 1 Tbs water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and ½ tsp salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
Serves 2 to 3 as a side dish (more like 2)
What you need!
1 Tbs less-sodium Soy Sauce
1 Tbs Honey
1 Tbs unsalted Butter
2 Tbs extra virgin Olive Oil
1# younger Green Beans, trimmed
Kosher Salt
1 Tbs minced Garlic
Make it!
Combine the soy sacue, honey, and 1 Tbs water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and ½ tsp salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
Indian Avocado Spinach Dip
What you need!
2avocados, cut in half and scooped out
3 cups packed baby spinach leaves
1 tbsp lemon juice
1/2 tsp garam masala
1/8-1/4 tsp salt
Freshly cracked pepper
Make it!
In a food processor, combine avocados, spinach, and lemon juice until creamy. Add garam masala, salt, and pepper and pulse until well combined.
2avocados, cut in half and scooped out
3 cups packed baby spinach leaves
1 tbsp lemon juice
1/2 tsp garam masala
1/8-1/4 tsp salt
Freshly cracked pepper
Make it!
In a food processor, combine avocados, spinach, and lemon juice until creamy. Add garam masala, salt, and pepper and pulse until well combined.
Sunday, February 15, 2009
Chow Mein
Ingredients (serves 2):
2 bundles of chow mein noodles
100g pork or chicken, thinly sliced
4-5 dried shitake mushrooms, soaked in warm water for 20 minutes, remove stalks and thinly slice caps (or use button mushrooms)
1 clove of garlic, minced
Half a red pepper, thinly sliced
Small handful of snow peas, sliced in half lengthwise or on the diagonal
1 tbsp oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce (optional)
1 tsp corn flour mixed with 2 tbsp water
1/2 tsp sesame oil
1/2 tsp chilli oil (optional)
Some finely chopped spring onions to garnish (optional)
Sprinkle of toasted sesame seeds to garnish (optional)
Marinade for pork or chicken:
2 tsp light soy sauce
2 tsp Chinese rice wine
1/2 tsp corn flour
1/4 tsp sesame oil
Dash of pepper
Make it!
1. Marinate the pork or chicken slices (or prawns or beef etc.) with light soy sauce, Chinese rice wine, corn flour, sesame oil and pepper. Set aside to marinate.
2. Soak the chow mein noodles in hot water for 5 minutes (or according to packet instruction). Rinse in cold water, drain and set aside.2. Heat 1 tbsp of cooking oil in a large pan or wok until very hot. Over high heat, add the garlic, stir fry for 10 seconds until fragrant and then add the pork or chicken. When the meat is half cooked, add the mushrooms, peppers and snow peas and stir fry for 2 minutes.
3. Turn the heat down to medium and add the noodles to the wok. Pour over the oyster sauce, light and dark soy sauce, sesame oil and chilli oil and stir to mix well. Add a drizzle of water if it seems too dry (depending on whether you prefer it dry or moist). Finally, pour in the corn flour and water mixture to thicken the sauce, stir well and serve hot. Garnish with spring onions and sesame seeds if using.
2 bundles of chow mein noodles
100g pork or chicken, thinly sliced
4-5 dried shitake mushrooms, soaked in warm water for 20 minutes, remove stalks and thinly slice caps (or use button mushrooms)
1 clove of garlic, minced
Half a red pepper, thinly sliced
Small handful of snow peas, sliced in half lengthwise or on the diagonal
1 tbsp oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce (optional)
1 tsp corn flour mixed with 2 tbsp water
1/2 tsp sesame oil
1/2 tsp chilli oil (optional)
Some finely chopped spring onions to garnish (optional)
Sprinkle of toasted sesame seeds to garnish (optional)
Marinade for pork or chicken:
2 tsp light soy sauce
2 tsp Chinese rice wine
1/2 tsp corn flour
1/4 tsp sesame oil
Dash of pepper
Make it!
1. Marinate the pork or chicken slices (or prawns or beef etc.) with light soy sauce, Chinese rice wine, corn flour, sesame oil and pepper. Set aside to marinate.
2. Soak the chow mein noodles in hot water for 5 minutes (or according to packet instruction). Rinse in cold water, drain and set aside.2. Heat 1 tbsp of cooking oil in a large pan or wok until very hot. Over high heat, add the garlic, stir fry for 10 seconds until fragrant and then add the pork or chicken. When the meat is half cooked, add the mushrooms, peppers and snow peas and stir fry for 2 minutes.
3. Turn the heat down to medium and add the noodles to the wok. Pour over the oyster sauce, light and dark soy sauce, sesame oil and chilli oil and stir to mix well. Add a drizzle of water if it seems too dry (depending on whether you prefer it dry or moist). Finally, pour in the corn flour and water mixture to thicken the sauce, stir well and serve hot. Garnish with spring onions and sesame seeds if using.
Pork with Ginger and Spring Onion
Ingredients (serves 2):
300g pork, cut into thin strips - Edit: I forgot to mention that I tend to use pork loin for this dish, and either rump or sirloin for the beef version. Slice the meat thinly for the marinade to infuse the meat thoroughly and for quick cooking.
4 stalks of spring onions, cut into inch-long sections on the diagonal
5-6 white button or shitake mushrooms, sliced (optional)
1 inch piece of ginger, peeled and sliced
Oil for cooking
Marinade:
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
1 tsp cornflour
A dash of white pepper
Seasoning:
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water
Make it!
1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.
3. If using, add the mushrooms and stir fry for 1-2 minutes. Then add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.
4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately, making sure to avoid overcooking the beef. The strong flavours of this dish go well with plain rice rice.
300g pork, cut into thin strips - Edit: I forgot to mention that I tend to use pork loin for this dish, and either rump or sirloin for the beef version. Slice the meat thinly for the marinade to infuse the meat thoroughly and for quick cooking.
4 stalks of spring onions, cut into inch-long sections on the diagonal
5-6 white button or shitake mushrooms, sliced (optional)
1 inch piece of ginger, peeled and sliced
Oil for cooking
Marinade:
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
1 tsp cornflour
A dash of white pepper
Seasoning:
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water
Make it!
1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.
3. If using, add the mushrooms and stir fry for 1-2 minutes. Then add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.
4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately, making sure to avoid overcooking the beef. The strong flavours of this dish go well with plain rice rice.
Fish Fragrant Eggplant
The first Chinese dish post! I'm excited to try it because I love eggplant!
Ingredients (serves 2):
- 1 medium or large aubergine, sliced into stips about 1cm thick and 5cm long aka eggplant
- Oil for frying and cooking- 200g minced pork
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp chili bean paste (香辣豆瓣酱)
- 2 tsp sugar
- 1 tsp light Soy Sauce
- 2 tsp cornflour mixed with 1 tbsp cold water
- 100ml water
- 2 tsp Chinese black vinegar (I use Chin Kiang brand)
- 1 tsp sesame oil
- Coriander or spring onions for garnish, finely chopped.
Make it!
Sprinkle the aubergine slices with salt and leave for 30min to draw out some of the moisture and bitterness. Rinse and pat dry. Skip this step if using the long and slim Asian variety.
Fry the aubergine slices in hot oil for about 3-4 min, until slightly golden. Drain on some paper towels. This step is optional but gives extra flavour to the dish. Aubergine tends to soak up oil when it is still raw so I usually put it in the microwave on full power for 2 minute so that it is semi-cooked and absorbs less oil. Or you can just start from the step below.
Heat 2 tbsp of oil in a wok or large frying pan. Add ginger and garlic and saute for 30 seconds and then add the minced pork. Brown the meat and break up any lumps, cooking until hardly any pink colour remains. Add the chilli bean sauce, water, sugar and light soy sauce and mix well. Add the aubergine slices, stir to mix and simmer for a few minutes.
Add the cornstarch mixture and stir through. Simmer for a minute to thicken the sauce. Finally, add the black vinegar and sesame oil and mix evenly. Remove from heat and serve with a sprinkle of chopped coriander or spring onions.
Ingredients (serves 2):
- 1 medium or large aubergine, sliced into stips about 1cm thick and 5cm long aka eggplant
- Oil for frying and cooking- 200g minced pork
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp chili bean paste (香辣豆瓣酱)
- 2 tsp sugar
- 1 tsp light Soy Sauce
- 2 tsp cornflour mixed with 1 tbsp cold water
- 100ml water
- 2 tsp Chinese black vinegar (I use Chin Kiang brand)
- 1 tsp sesame oil
- Coriander or spring onions for garnish, finely chopped.
Make it!
Sprinkle the aubergine slices with salt and leave for 30min to draw out some of the moisture and bitterness. Rinse and pat dry. Skip this step if using the long and slim Asian variety.
Fry the aubergine slices in hot oil for about 3-4 min, until slightly golden. Drain on some paper towels. This step is optional but gives extra flavour to the dish. Aubergine tends to soak up oil when it is still raw so I usually put it in the microwave on full power for 2 minute so that it is semi-cooked and absorbs less oil. Or you can just start from the step below.
Heat 2 tbsp of oil in a wok or large frying pan. Add ginger and garlic and saute for 30 seconds and then add the minced pork. Brown the meat and break up any lumps, cooking until hardly any pink colour remains. Add the chilli bean sauce, water, sugar and light soy sauce and mix well. Add the aubergine slices, stir to mix and simmer for a few minutes.
Add the cornstarch mixture and stir through. Simmer for a minute to thicken the sauce. Finally, add the black vinegar and sesame oil and mix evenly. Remove from heat and serve with a sprinkle of chopped coriander or spring onions.
Slow-Cooker Red Wine Short Ribs
Different slow-cooker short rib recipe. Both sound good!
From RealSimple
This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.
What you need!
2 medium onions, cut into wedges
4 cloves garlic, peeled and crushed
6 small carrots, peeled and cut in half crosswise
2 small parsnips, peeled and cut in quarters crosswise I probably won't use these!
1 ounce dried porcini mushrooms, rinsed
1 8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
1 small bunch sage
5 pounds short ribs
Kosher salt and pepper
1 bottle red wine
1 loaf crusty bread
Make it!
In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage. Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine. Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours. Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top. Serve with the crusty bread.
If You Don't Have a Slow Cooker: Heat oven to 300° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the meat is tender and falls from the bones, 4 hours.
Yield: Makes 6 servings
From RealSimple
This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.
What you need!
2 medium onions, cut into wedges
4 cloves garlic, peeled and crushed
6 small carrots, peeled and cut in half crosswise
2 small parsnips, peeled and cut in quarters crosswise I probably won't use these!
1 ounce dried porcini mushrooms, rinsed
1 8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
1 small bunch sage
5 pounds short ribs
Kosher salt and pepper
1 bottle red wine
1 loaf crusty bread
Make it!
In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage. Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine. Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours. Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top. Serve with the crusty bread.
If You Don't Have a Slow Cooker: Heat oven to 300° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the meat is tender and falls from the bones, 4 hours.
Yield: Makes 6 servings
Friday, February 13, 2009
Slow Cooker BBQ Ribs
Hopefully I'll use my slow cooker for more then just chili.....
Serves two
What you need!
1 full rack pork spare ribs, trimmed and cut in half
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 oranges
1 lemon
2 bottles of beer
1 dried chipotle pepper
1 18-oz (or so) bottle barbecue sauce (I recommend Stubb's)
hot sauce for serving
Make it!
Rub ribs with paprika, garlic powder, and chili powder. If you have time, refrigerate after rubbing for 1-3 hours. Zest oranges and lemon. Juice oranges and lemon, adding juice to the slow cooker. Crumble chipotle and add to slow cooker. Bring ribs to room temperature if you refrigerated them. Brown each half of the rack of ribs on both sides in a heavy skillet. Add first half to slow cooker, pour a little barbecue sauce on top, then add second half. Add beers, then top off with more barbecue sauce. Add about 3/4 of the bottle of barbecue sauce total. Ideally ribs will be just submerged in liquid. If you have time, cook ribs for 10-12 hours on low. This way they will be most tender. If not, cook for five hours on high. Remove ribs from liquid (discard liquid), serve with the rest of the barbecue sauce and hot sauce.
If you're preparing these overnight, refrigerate ribs submerged in the cooking liquid (in a casserole, not your slow cooker insert) during the day. Before heating, remove fat from surface. Reheat in the oven, finishing with a quick broil to crisp them up if you want.
Serves two
What you need!
1 full rack pork spare ribs, trimmed and cut in half
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 oranges
1 lemon
2 bottles of beer
1 dried chipotle pepper
1 18-oz (or so) bottle barbecue sauce (I recommend Stubb's)
hot sauce for serving
Make it!
Rub ribs with paprika, garlic powder, and chili powder. If you have time, refrigerate after rubbing for 1-3 hours. Zest oranges and lemon. Juice oranges and lemon, adding juice to the slow cooker. Crumble chipotle and add to slow cooker. Bring ribs to room temperature if you refrigerated them. Brown each half of the rack of ribs on both sides in a heavy skillet. Add first half to slow cooker, pour a little barbecue sauce on top, then add second half. Add beers, then top off with more barbecue sauce. Add about 3/4 of the bottle of barbecue sauce total. Ideally ribs will be just submerged in liquid. If you have time, cook ribs for 10-12 hours on low. This way they will be most tender. If not, cook for five hours on high. Remove ribs from liquid (discard liquid), serve with the rest of the barbecue sauce and hot sauce.
If you're preparing these overnight, refrigerate ribs submerged in the cooking liquid (in a casserole, not your slow cooker insert) during the day. Before heating, remove fat from surface. Reheat in the oven, finishing with a quick broil to crisp them up if you want.
Monday, February 9, 2009
Angel Hair with Spicy Shrimp
From Real Simple
What you need!
3/4 pound angel hair pasta or spaghetti
1 tablespoon olive oil
2 cloves garlic, chopped
1 pound frozen peeled and deveined medium shrimp, thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper
Kosher salt
2 tablespoons butter
Make it!
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
Toss the pasta with the shrimp mixture.
Yield: Makes 4 servings
What you need!
3/4 pound angel hair pasta or spaghetti
1 tablespoon olive oil
2 cloves garlic, chopped
1 pound frozen peeled and deveined medium shrimp, thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper
Kosher salt
2 tablespoons butter
Make it!
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
Toss the pasta with the shrimp mixture.
Yield: Makes 4 servings
Red Bean Chili
From Smitten Kitchen (Real Simple Magazine)
What you need!
2 to 2 1/4 pounds lean ground beef or turkey
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
1 cup canned beef broth
1/3 cup chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa (optional)
1 14 1/2-ounce can diced tomatoes
2 15 1/2-ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar
To taste: Tabasco, 1/2 to 1 teaspoon cayenne or 1 to 2 tablespoons chipotle en adobo puree
Optional toppings an sides: grated Cheddar, sour cream, minced jalapeno, corn bread
Make it!
Place a large Dutch oven or saucepan over medium-high heat. Add the beef or turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and jalapeno, if desired. Serve hot, with corn bread, if desired.
Sunday, February 8, 2009
Double Chocolate Cookies
From the Wednesday Chef
Makes 26
What you need!
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons (1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)
Make it!
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Drop spoonfuls of the dough on a greased, parchment-lined sheet pan, leaving 2 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool slightly.
Makes 26
What you need!
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons (1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)
Make it!
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Drop spoonfuls of the dough on a greased, parchment-lined sheet pan, leaving 2 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool slightly.
Thursday, February 5, 2009
Flourless Chocolate Orange Cake
Yield: 10
Ingredients:
8 oz bittersweet chocolate chopped (bittersweet only)
2 tbsp unsalted butter
5 large eggs at room temperature, separated
1 tsp finely grated orange zest
1 cup ground almonds
3/4 cup + 2 tbsp superfine sugar
2 tbsp orange liqueur
1 tsp apple cider vinegar
icing sugar and/or cocoa powder for dusting
Directions:
Preheat oven to 350 degrees F. and grease a 10-inch springform pan.
Melt chocolate and butter over a pot of barely simmering water until smooth. Stir in egg yolks gently, one at a time, then fold in orange zest and ground almonds.
Whip egg whites until foamy, then add sugar while whipping until whites hold a medium peak.
Fold whites into chocolate mixture in 2 additions and gently fold in orange liqueur and vinegar (the vinegar keeps the cake from cracking too much as it rises). Pour batter into prepared pan and bake for 35 to 45 minutes, until a tester inserted in the center of the cake comes out clean.
Let cake cool completely in pan. Remove cake from pan and dust with icing sugar and/or cocoa powder.
Ingredients:
8 oz bittersweet chocolate chopped (bittersweet only)
2 tbsp unsalted butter
5 large eggs at room temperature, separated
1 tsp finely grated orange zest
1 cup ground almonds
3/4 cup + 2 tbsp superfine sugar
2 tbsp orange liqueur
1 tsp apple cider vinegar
icing sugar and/or cocoa powder for dusting
Directions:
Preheat oven to 350 degrees F. and grease a 10-inch springform pan.
Melt chocolate and butter over a pot of barely simmering water until smooth. Stir in egg yolks gently, one at a time, then fold in orange zest and ground almonds.
Whip egg whites until foamy, then add sugar while whipping until whites hold a medium peak.
Fold whites into chocolate mixture in 2 additions and gently fold in orange liqueur and vinegar (the vinegar keeps the cake from cracking too much as it rises). Pour batter into prepared pan and bake for 35 to 45 minutes, until a tester inserted in the center of the cake comes out clean.
Let cake cool completely in pan. Remove cake from pan and dust with icing sugar and/or cocoa powder.
Chocolate brownies
From Doona Dooher (Food Network)
Yield: 12
Ingredients:
Brownies
1 cup unsalted butter (250 mL)
3 oz best-quality semi-sweet chocolate, finely chopped (90 g)
1 cup sugar (250 mL)
1/2 cup best-quality cocoa powder (125 mL)
1/2 cup mascarpone cheese, softened (125 mL)
3 x eggs
2 tsp vanilla extract (10 mL)
1/2 cup flour (125 mL)
1/4 tsp fine salt (1 mL)
Ganache
6 oz best-quality semi-sweet chocolate, finely chopped (170 g)
6 tbsp heavy cream (90 mL)
3 tbsp unsalted butter (45 mL)
Directions:
Brownies
Preheat the oven to 325 degrees F (160 degrees C). Butter the square pan.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into brownies comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Ganache
Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture.
The ganache should be used for spreading while warm.
Yield: 12
Ingredients:
Brownies
1 cup unsalted butter (250 mL)
3 oz best-quality semi-sweet chocolate, finely chopped (90 g)
1 cup sugar (250 mL)
1/2 cup best-quality cocoa powder (125 mL)
1/2 cup mascarpone cheese, softened (125 mL)
3 x eggs
2 tsp vanilla extract (10 mL)
1/2 cup flour (125 mL)
1/4 tsp fine salt (1 mL)
Ganache
6 oz best-quality semi-sweet chocolate, finely chopped (170 g)
6 tbsp heavy cream (90 mL)
3 tbsp unsalted butter (45 mL)
Directions:
Brownies
Preheat the oven to 325 degrees F (160 degrees C). Butter the square pan.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into brownies comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Ganache
Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture.
The ganache should be used for spreading while warm.
Wednesday, February 4, 2009
Spinach and Orzo Salad
I've got this huge tub of spinach that I bought over the weekend because it was on sale and I need to get rid of it! It's way too much to eat just as a salad so I've looked up a few recipes to finish it off. I'm going to try this one tomorrow and make it for my lunches this weekend.
Ingredients
8 ounces orzo pasta
Salt
1/4 cup pine nuts
6 ounces feta cheese, roughly crumbled
2 ounces Kalamata Greek olives pitted, roughly chopped, about 1/2 cup (about 20 olives)
4 ounces baby spinach
1/2 cup chopped red onion (about half a red onion)
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)
1 teaspoon Dijon mustard
Pinch dried basil
Pinch dried tarragon
Salt and freshly ground black pepper to taste
Method
1 Cook the orzo pasta. Bring to a boil a pot with 2 quarts of water in it. Once the water is boiling, salt it with a couple teaspoons of salt. Once the water returns to a boil add the orzo to the pot. Leave uncovered, cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain. Rinse with cold water to cool quickly.
2 Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned. Pay attention or you'll burn the pine nuts.
3 Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.
4 In a small jar, combine the remaining olive oil (2 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine. (You can also just whisk together these ingredients in a small bowl, but the jar method works great to get a good emulsion.) Pour over orzo spinach mixture and gently mix in until well incorporated.
5 Chill for at least an hour before serving.
Serves 4.
Ingredients
8 ounces orzo pasta
Salt
1/4 cup pine nuts
6 ounces feta cheese, roughly crumbled
2 ounces Kalamata Greek olives pitted, roughly chopped, about 1/2 cup (about 20 olives)
4 ounces baby spinach
1/2 cup chopped red onion (about half a red onion)
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)
1 teaspoon Dijon mustard
Pinch dried basil
Pinch dried tarragon
Salt and freshly ground black pepper to taste
Method
1 Cook the orzo pasta. Bring to a boil a pot with 2 quarts of water in it. Once the water is boiling, salt it with a couple teaspoons of salt. Once the water returns to a boil add the orzo to the pot. Leave uncovered, cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain. Rinse with cold water to cool quickly.
2 Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned. Pay attention or you'll burn the pine nuts.
3 Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.
4 In a small jar, combine the remaining olive oil (2 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine. (You can also just whisk together these ingredients in a small bowl, but the jar method works great to get a good emulsion.) Pour over orzo spinach mixture and gently mix in until well incorporated.
5 Chill for at least an hour before serving.
Serves 4.
Pasta-less Eggplant Lasagna
From Ruth Daniels
I'm going to try and make this one tonight for dinner!
For those of you dieting, or allergic to most pasta, this dish is for you…there are no pasta noodles, just layers of eggplant, sauce and cheese.
Prep time: 20 minutes
Broil time: 5 minutes
Bake time: 40 minutes
Serves 4 -6 (with a salad)
Ingredients:
1 large eggplant, very thinly sliced – think Paper!
2 tbsp olive oil
1 large onion, chopped
1- 1½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, minced
1 package Italian Veggie Ground Round (I'm going to use ground beef)
3 cups Tomato sauce
1 1/2 cups ricotta cheese
3/4 cup fresh basil, coarsely chopped
2-2½ cups low fat Mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
Directions:
In a large skillet over medium high heat, brown the onions, garlic and Italian ground round. Sauté until the onions are translucent and the ground round is cooked through (about 5 minutes or so).
In the meantime, baste the eggplant slices with olive oil and broil until they are brown around the edges and soft in the center (about 2-3 minutes per side). Remove from oven. Lower the heat to 350°F/180°C
Layer the “lasagna” in an ovenproof dish as follows:
• Thin layer of tomato sauce
• Layer of eggplant slices
• Thin layer of grated mozzarella
• All the ground round mixture
• Thin layer of sauce
• All the ricotta, evenly spread over the sauce
• Layer of fresh basil
• Rest of the eggplant (I saved a few pieces for garnish)
• More sauce
• Lots of mozzarella
• Sprinkle some parmesan cheese
Bake for 30-40 minutes. The top will be golden and it will be bubbling around the edges. Serve with salad.
Rigatoni with Eggplant Puree
Rigatoni with Eggplant Puree (Giada DeLaurentis)
(Comments from Smitten) I’ve made a few adjustments/suggestions to the original recipe. The eggplant is a total sponge and it seemed no matter how much pasta water I added, it was still lacking in sauciness. I think a higher proportion of tomatoes to the eggplant (which I have adjusted below) would have loosened up the sauce a bit, and perked up the flavor as well, as would a glug of vinegar or lemon juice at the end. Mixing it with ricotta was something many of the commenters on the Food Network site enjoyed, and I can’t imagine that would steer it in a bad direction.
1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy, as well as a glug of vinegar (optional). Sprinkle the pine nuts over the top and serve.
Tuesday, February 3, 2009
Ham with Coke
Ham with Coke (Nigella)
I know it sounds weird but it actually turned out better then expected! Plus, it almost tastes better the next day!
INGREDIENTS
1 pork picnic shoulder with bone in
1 onion, peeled and cut in quarters
a few cloves of garlic
a couple bay leaves
2-litre bottle of Coca-Cola (or as much to cover the ham completely)
Make it!
Just put everything into a pot and make sure the ham is completely covered in liquid. Then let it gently simmer for at least 2 hours - the longer the better! When you are ready to serve, just lift the ham gently out of the pot and drizze some of the coke sauce lightly onto the meat.
For leftovers, just keep in a tupperware with a little bit of the coke sauce to prevent it from drying.
I know it sounds weird but it actually turned out better then expected! Plus, it almost tastes better the next day!
INGREDIENTS
1 pork picnic shoulder with bone in
1 onion, peeled and cut in quarters
a few cloves of garlic
a couple bay leaves
2-litre bottle of Coca-Cola (or as much to cover the ham completely)
Make it!
Just put everything into a pot and make sure the ham is completely covered in liquid. Then let it gently simmer for at least 2 hours - the longer the better! When you are ready to serve, just lift the ham gently out of the pot and drizze some of the coke sauce lightly onto the meat.
For leftovers, just keep in a tupperware with a little bit of the coke sauce to prevent it from drying.
BLT and P (Bacon, Leek, Tomato and Potato) Soup
BLT and P (Bacon, Leek, Tomato and Potato) Soup (Rachel Ray)
Prep Time: 10 min
Cook Time: 25 min
Level: Easy
Serves: 4 servings
Ingredients
Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Directions
Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
Prep Time: 10 min
Cook Time: 25 min
Level: Easy
Serves: 4 servings
Ingredients
Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Directions
Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
Bittersweet Chocolate and Pear Cake
Al Di La’s Torta di Pere [Bittersweet Chocolate and Pear Cake]
Courtesy of Al Di La Restaurant in Park Slope, Brooklyn
Aside from the chocolate chunks, the bits of pear and the browned butter (like I you need to hear anything else before you take off in the direction of the kitchen) one of the coolest things about baking this cake is the eggs, that are beaten far beyond “combined” or “fluffy” but until they have the volume of a shiny, velvety ribbon of a custard, or in other words, if you have an electric mixer of any sort, this is the time to use it. You don’t want to skimp on this set.
The next coolest thing about this is that as I was making it, I was so befuddled by putting the pear and chocolate pieces on top of the cake, as I clearly remembered them to be inside it. Yet the cake rises up in the oven and tucks them into their fold and, lo, it is a glorious, delicious thing.
What you need!
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites)
3/4 cup bittersweet chocolate chunks
Make it!
Preheat the oven to 350°F.
Butter a 9-inch springform pan and dust with breadcrumbs (I cheated and used flour), set aside.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes [updated, thanks for your responses], or a tester comes out clean.
We served it with barely whipped whipped cream with a drop of almond extract in it, but I believe Anna serves it with buttermilk ice cream at the restaurant, which is, the best thing in the entire world, something I have the recipe for and promise to tell you about soon. (I’m just scared to make it because I ate the entire pint she gave me last time by myself. In three days.)
Courtesy of Al Di La Restaurant in Park Slope, Brooklyn
Aside from the chocolate chunks, the bits of pear and the browned butter (like I you need to hear anything else before you take off in the direction of the kitchen) one of the coolest things about baking this cake is the eggs, that are beaten far beyond “combined” or “fluffy” but until they have the volume of a shiny, velvety ribbon of a custard, or in other words, if you have an electric mixer of any sort, this is the time to use it. You don’t want to skimp on this set.
The next coolest thing about this is that as I was making it, I was so befuddled by putting the pear and chocolate pieces on top of the cake, as I clearly remembered them to be inside it. Yet the cake rises up in the oven and tucks them into their fold and, lo, it is a glorious, delicious thing.
What you need!
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites)
3/4 cup bittersweet chocolate chunks
Make it!
Preheat the oven to 350°F.
Butter a 9-inch springform pan and dust with breadcrumbs (I cheated and used flour), set aside.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes [updated, thanks for your responses], or a tester comes out clean.
We served it with barely whipped whipped cream with a drop of almond extract in it, but I believe Anna serves it with buttermilk ice cream at the restaurant, which is, the best thing in the entire world, something I have the recipe for and promise to tell you about soon. (I’m just scared to make it because I ate the entire pint she gave me last time by myself. In three days.)
Quick roasted tomato soup
From Guy's Big BitePrep Time: 25 min
Cook Time: 20 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
Handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Salt
Pepper
Water, if needed
1/2 cup milk
For croutons:
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil
Directions
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
Run everything through a food mill on a medium dye over a medium pot.
If too thick, thin with water Add milk right before service.
Croutons:
Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
Couscous Stuffed Chicken Breast with Feta and Sun-Dried Tomatoes
Couscous Stuffed Chicken Breast with Feta and Sun-Dried Tomatoes (Guy's Big Bite)
Prep Time: 15 min
Cook Time: 25 min
Serves: 4 servings
Ingredients
For the couscous:
1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
For chicken:
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
For the sauce:
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish
For the couscous:
Directions
In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
For the chicken:
Preheat oven to 400 degrees F.
Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
While chicken is baking, make the sauce.
For the sauce:
In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
Prep Time: 15 min
Cook Time: 25 min
Serves: 4 servings
Ingredients
For the couscous:
1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
For chicken:
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
For the sauce:
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish
For the couscous:
Directions
In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
For the chicken:
Preheat oven to 400 degrees F.
Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
While chicken is baking, make the sauce.
For the sauce:
In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.
Chocolate Carrot Cake
Chocolate Carrot Cake
Ingredients:
Carrot Cake
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
4 eggs
1 1/2 cups sugar
1 tsp vanilla extract
3/4 cup melted unsalted butter, partially cooled
2 cups grated carrots
4 oz semi-sweet chocolate, coarsely chopped
Sour cream and white chocolate icing
12 oz white chocolate, chopped
1/2 cup sour cream
Candied Carrots
1/2 cup orange juice
1/2 cup sugar
2 small, thick carrots, thinly sliced lengthwise on a mandoline (12 slices needed)
Directions:
Carrot Cake
1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
2. In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
3. In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture turns pale and doubles in volume, about 10 minutes. Using a spatula, gently fold in the melted butter. 4. Gently whisk in the dry ingredients. Add the grated carrots and chocolate.
5. Pour the batter into the pans. Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Run a thin knife around the edge of the cake to separate it from the pan. Unmould onto a cooling rack and let cool.
Sour cream and white chocolate icing
1. Melt the chocolate in a bain-marie or double boiler. Remove from the heat. Add the sour cream and stir until the mixture is smooth. Set aside until the cake is fully cooled, about 2 hours.
2. Using an electric mixer, beat the chocolate mixture until it stiffens slightly, about 2 minutes. If necessary, refrigerate for a few minutes. Ice the top of both cakes. Set 1 cake on top of the other.
Candied Carrots
1. In a saucepan, bring the orange juice and sugar to a boil. Add the sliced carrots. Simmer until tender and translucent, about 8 minutes depending on thickness. Let cool completely. Drain. 2. Twist each carrot slice and arrange on the cake to mark the slices. NoteThe top of the cake is very delicate.
Ingredients:
Carrot Cake
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
4 eggs
1 1/2 cups sugar
1 tsp vanilla extract
3/4 cup melted unsalted butter, partially cooled
2 cups grated carrots
4 oz semi-sweet chocolate, coarsely chopped
Sour cream and white chocolate icing
12 oz white chocolate, chopped
1/2 cup sour cream
Candied Carrots
1/2 cup orange juice
1/2 cup sugar
2 small, thick carrots, thinly sliced lengthwise on a mandoline (12 slices needed)
Directions:
Carrot Cake
1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
2. In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
3. In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture turns pale and doubles in volume, about 10 minutes. Using a spatula, gently fold in the melted butter. 4. Gently whisk in the dry ingredients. Add the grated carrots and chocolate.
5. Pour the batter into the pans. Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Run a thin knife around the edge of the cake to separate it from the pan. Unmould onto a cooling rack and let cool.
Sour cream and white chocolate icing
1. Melt the chocolate in a bain-marie or double boiler. Remove from the heat. Add the sour cream and stir until the mixture is smooth. Set aside until the cake is fully cooled, about 2 hours.
2. Using an electric mixer, beat the chocolate mixture until it stiffens slightly, about 2 minutes. If necessary, refrigerate for a few minutes. Ice the top of both cakes. Set 1 cake on top of the other.
Candied Carrots
1. In a saucepan, bring the orange juice and sugar to a boil. Add the sliced carrots. Simmer until tender and translucent, about 8 minutes depending on thickness. Let cool completely. Drain. 2. Twist each carrot slice and arrange on the cake to mark the slices. NoteThe top of the cake is very delicate.
Baked Apples
Baked Apples (Ricardo & Friends)
Yield: 6
Ingredients:
Baked Apples 4
1 cup quick-cooking oats
1/2 cup sliced blanched almonds
1/2 cup brown sugar
1/2 cup semi-salted butter, softened
1/4 tsp ground cinnamon
Directions:
1. With the rack in the middle position, preheat the oven to 200°C (400°F).
2. In a bowl, combine all the ingredients except the apples. Set aside.
3. Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn’t burst when baking.
4. Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes.
5. Cool to room temperature. Serve as is or with vanilla ice cream.
Yield: 6
Ingredients:
Baked Apples 4
1 cup quick-cooking oats
1/2 cup sliced blanched almonds
1/2 cup brown sugar
1/2 cup semi-salted butter, softened
1/4 tsp ground cinnamon
Directions:
1. With the rack in the middle position, preheat the oven to 200°C (400°F).
2. In a bowl, combine all the ingredients except the apples. Set aside.
3. Slice a thin layer off the top of each apple. Using a melon baller, dig out the core, leaving the bottom intact. Make a horizontal cut through the peel around each apple so the fruit doesn’t burst when baking.
4. Place the apples on a 33 x 23-cm (13 x 9-inch) baking dish. Divide the oat mixture among the apples, spooning it into the hollows and mounding it on the tops. Cover the dish with aluminum foil. Bake 30 minutes. Remove the foil and continue baking until the oat mixture is lightly browned, 5 to 10 minutes.
5. Cool to room temperature. Serve as is or with vanilla ice cream.
Oregano-crusted lamb
Oregano-crusted lamb (The Main)
Yield: 4
Ingredients:
Leg of Lamb
1 small (4-4.5kg) leg of lamb, bone removed
2 bunches oregano, picked and chopped roughly
4 cloves of garlic, peeled and chopped
1/2 lemon, zest only
1/4 cup olive oil
salt and pepper
Directions:
1. Combine oregano, garlic, lemon zest and olive oil in a small mixing bowl. Season lamb generously with salt and pepper. Rub inside and outside of lamb with marinade. Roll leg back up and truss with butcher string
2. Preheat oven to 375. Pat any excess olive oil off the lamb leg. Grill the lamb leg until all sides have developed a rich, dark brown crust.
3. Place the lamb into roasting pan and roast, basting occasionally with pan juices, about 1 ½ hours, or until thermometer inserted in thickest part of leg registers 150. Allow the lamb to rest, covered, for at least 10 minutes.
Honey Chicken with Crushed Butternut Squash
Honey Chicken with Crushed Butternut Squash (The Main)
Yield: 4
Ingredients:
Honey Chicken
1/2 cup white wine
1/4 cup honey
1 tbsp chopped rosemary
4 whole chicken breast supreme
Butternut Squash
1 tbsp olive oil
2 medium butternut squashes, peeled and cut into large chunks
3 tbsp butter, divided
5 sage leaves
juice of 0.5 lemon
salt and pepper
Crispy Shallots
3 cups vegtable oil
3 large shallots, peeled and thinly sliced
1 tbsp cornstarch
Spinach
1 x 8 oz bag spinach, washed
1 tbsp butter
salt
Directions:
Honey Chicken
1. Preheat oven to 350 F.
2. In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
3. Season chicken with salt and pepper.
4. In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. 5. Remove from heat and let cool 2 minutes. Flip chicken.
6. Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.
Butternut Squash
1. Preheat oven to 350 F.
2. In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
3. Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.
4. Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
5. Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.
6. Add butter mixture to butternut squash and crush squash to allow flavours to come together.
Also:
Warm saege dresing for butternut squash
- butter + saege + garlic in pan
- add lemon
Crispy Shallots
1. In a large saucepan, heat oil to 350 F.
2. In a medium bowl, toss shallot rings lightly with cornstarch.
3. Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.
4. Transfer to a paper towel lined plate and sprinkle with salt.
Spinach
1. In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.
2. Serve with shallot rings and pan drippings from chicken.
Yield: 4
Ingredients:
Honey Chicken
1/2 cup white wine
1/4 cup honey
1 tbsp chopped rosemary
4 whole chicken breast supreme
Butternut Squash
1 tbsp olive oil
2 medium butternut squashes, peeled and cut into large chunks
3 tbsp butter, divided
5 sage leaves
juice of 0.5 lemon
salt and pepper
Crispy Shallots
3 cups vegtable oil
3 large shallots, peeled and thinly sliced
1 tbsp cornstarch
Spinach
1 x 8 oz bag spinach, washed
1 tbsp butter
salt
Directions:
Honey Chicken
1. Preheat oven to 350 F.
2. In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
3. Season chicken with salt and pepper.
4. In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. 5. Remove from heat and let cool 2 minutes. Flip chicken.
6. Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.
Butternut Squash
1. Preheat oven to 350 F.
2. In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
3. Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.
4. Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
5. Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.
6. Add butter mixture to butternut squash and crush squash to allow flavours to come together.
Also:
Warm saege dresing for butternut squash
- butter + saege + garlic in pan
- add lemon
Crispy Shallots
1. In a large saucepan, heat oil to 350 F.
2. In a medium bowl, toss shallot rings lightly with cornstarch.
3. Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.
4. Transfer to a paper towel lined plate and sprinkle with salt.
Spinach
1. In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.
2. Serve with shallot rings and pan drippings from chicken.
Proscuitto Wrapped Halibut
Proscuitto Wrapped Halibut (The Main)
Yield: 4
Ingredients:
Halibut
4 x 6 oz halibut filets
4 pieces proscuitto, thinly sliced
4 sprigs thyme
pepper
2 tbsp olive oil
Puttanesca-Style Sauce
1 tbsp olive oil
1 clove garlic, chopped
1/4 cup red onion, diced
2 tbsp sliced green olives
1 tbsp capers, rinsed and drained
2 tbsp white wine
1 pkg (1 pint) cherry or grape tomatoes
2 tbsp chopped parsley
additional olive oil to garnish
Halibut
1. Preheat oven to 400 degrees. Season filets with pepper; place thyme sprig on top and wrap each filet with proscuitto.
2. Add 2 tbsp olive oil to a large cast iron or heavy bottomed pan adn bring to medium high heat.
when oil starts to smoke, add fish, placing proscuitto seam side down. Sear on all sides, until proscuitto is coloured and crispy. Transfer to plate and keep warm.
Puttanesca-Style Sauce
1. Add 1 tbsp olive oil to same pan used for halibut and bring to medium high heat. Add diced red onions, garlic and bay leaf and saute until onions are lightly coloured. Add olives and 2 tbsp of white wine.
2. Bring up to simmer, add tomatoes and return fish back to pan. Place pan in oven until fish is tender and cooked through, about 5 minutes
Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro
Yield: 4 servings
For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Make it!
Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.
Tomato Risotto
Tomato Risotto (Janani!)
1.5 lb firm ripe tomatoes (preferably plum, but I used canned diced tomatoes)
4 tbsp butter (I used olive oil)
1 onion finely chopped
5 cups vegetable stock
1.5 cups arborio rice
14 oz can cannellini beans (i used chick peas)
2 oz parmesan cheese finely grated
black pepper and salt
10-12 basil leaves ( I didnt have any so I used parsley)
1) Halve the tomatoes and scoop out the seeds into a sieve placed over a bowl. Press the seeds with a spoon to extract all the juice. Set aside.
2) Broil the tomatoes skin-side up until the skins are blackened and blistered. Rub off the skin and dice the flesh. (oops, just realized I didnt do this step!)
3) Melt the butter in a large pan, add the onion and cook for 5 mins until beginning to soften. Addd the tomatoes, the reserved juice and seasoning. I added rosemary and red chilli powder for fun. Stir occasionally for about 10 mins.
4) Meanwhile, bring the vegetable stock to boil in another pot.
5) Add the rice to the tomatoes, and stir to coat. Add a ladleful of stock and stir gently until absorbed. Repeat, adding a ladleful of stock at a time, until all the stock is absorbed and the rice is creamy and tender. Oh and then I threw in some white wine, for more fun!
6) Stir in the cannellini bean and grated parmesan and heat through for a few mins.
7) Just before serving the risotto, sprinkle each portion with shredded basil and grated Parmesan.
Smashed Chickpea Salad
Smashed Chickpea Salad - used in a sandwich
What you need!
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon (if you've got one of those sad, juiceless lemons, use both sides for juice)
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)
Make it!
Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You're not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.
What you need!
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon (if you've got one of those sad, juiceless lemons, use both sides for juice)
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)
Make it!
Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You're not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.
Zucchini Pie
Zucchini Pie
Hands on time: 15 min
Total time: 1 hour 20 min
Makes 6 servings
What you need!
3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tbs grated Parmesan
2tsps chopped fresh basil
1 tsp baking powder
1 tsp kosher salt
1/2 teaspoon freshly ground black pepper
Make it!
Preheat oven to 350degF. Combine all ingredients in a large bowel, reserving 1 tbs of Parmesan. Sppon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 40-50 minutes or until golden brown. Sprinkle with reserved Parmesan. Cool for 10-15 minutes before slicing.
Hands on time: 15 min
Total time: 1 hour 20 min
Makes 6 servings
What you need!
3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tbs grated Parmesan
2tsps chopped fresh basil
1 tsp baking powder
1 tsp kosher salt
1/2 teaspoon freshly ground black pepper
Make it!
Preheat oven to 350degF. Combine all ingredients in a large bowel, reserving 1 tbs of Parmesan. Sppon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 40-50 minutes or until golden brown. Sprinkle with reserved Parmesan. Cool for 10-15 minutes before slicing.
Butternut squash soup/sweet potato soup
Butternut squash soup/sweet potato soup
What you need!
Vegetable stock
1 butternut squash (or 2 red sweet potatoes)
Some garlic, chopped
2 fresh tomatoes (or a can of drained tomatoes)
1 red pepper, roasted in the oven (uh-oh, soooo expensive in UG)
1 onion, diced
fresh coriander, chopped
Chilli powder
Some honey or maple syrup (a few tablespoons)
Juice of 1 lime
Salt and pepper
Make it!
Basically, everything goes in a pot. I don't have a blender so I sort of squashed everything with a fork, which made a nice thick soup, with big chunks of veggies. And then I like to put a large dollop of sour cream on top to mix with the hot & sweet flavours of the soup. Mmmm. I should really start a 'real' cookbook, hmm.
What you need!
Vegetable stock
1 butternut squash (or 2 red sweet potatoes)
Some garlic, chopped
2 fresh tomatoes (or a can of drained tomatoes)
1 red pepper, roasted in the oven (uh-oh, soooo expensive in UG)
1 onion, diced
fresh coriander, chopped
Chilli powder
Some honey or maple syrup (a few tablespoons)
Juice of 1 lime
Salt and pepper
Make it!
Basically, everything goes in a pot. I don't have a blender so I sort of squashed everything with a fork, which made a nice thick soup, with big chunks of veggies. And then I like to put a large dollop of sour cream on top to mix with the hot & sweet flavours of the soup. Mmmm. I should really start a 'real' cookbook, hmm.
Steph's Comfort food
Steph's Comfort Food
What you need!
ground beef
tomato soup ( 1 can)
ketchup 1/4 c
canned corn ( 1 can)
salt and pepper to taste
Pasta
cheese
Make it!
cook ground beef, add soup and ketchup, salt and pepper and corn
boil pasta, drain
mix beef and soup and ketchup, etc and pasta together
put in a corning ware or ( that glass container we made the brie in)
Grate cheese and put on top
cook for 20-25 mins at 325
What you need!
ground beef
tomato soup ( 1 can)
ketchup 1/4 c
canned corn ( 1 can)
salt and pepper to taste
Pasta
cheese
Make it!
cook ground beef, add soup and ketchup, salt and pepper and corn
boil pasta, drain
mix beef and soup and ketchup, etc and pasta together
put in a corning ware or ( that glass container we made the brie in)
Grate cheese and put on top
cook for 20-25 mins at 325
Cakey Cookies
Cakey Cookies
1 cake mix
1 egg
1/4 c butter
1/3 c milk
chocolate chips
Mix in bowl... put on greased cookie sheet- bake at 325 for approx 10-15 minutes ( depending on size of cookies)
1 cake mix
1 egg
1/4 c butter
1/3 c milk
chocolate chips
Mix in bowl... put on greased cookie sheet- bake at 325 for approx 10-15 minutes ( depending on size of cookies)
Perfect guacamole recipe
Perfect guacamole recipe
Or is it? Tomatoes or no tomatoes? Garlic or no garlic? Chunky? Smooth? Somewhere in between? Here's my recipe — go ahead and have your way with it.
What you need!
2 large ripe avocados
½ small red onion, finely chopped
1 medium tomato, seeded and finely chopped
1 fresh jalapeno pepper, seeded and finely chopped (optional)
2 tbsp (30 mL) lime juice
½ tsp (2 mL) ground cumin, or to taste
¼ cup (50 mL) chopped cilantro
½ tsp (2 mL) salt
Make it!
Cut the avocados in half and remove the pits. Hold one half in your hand, flesh side up, and with a sharp knife cut through the soft flesh just to (but not through) the skin, in a criss-cross pattern. Scoop out the whole business with a spoon into a bowl. (Pre-chunked avocado — no messy chopping required!) Repeat with remaining avocado halves.
Add the onion, tomato, jalapeno pepper (if you're using it), lime juice, cumin, cilantro and salt. Toss gently if you like your guacamole chunky, or mash slightly with a fork if you want it a bit smoother. In any case, don't over-mash — you want to leave some texture.
Serve with shrimp, fajitas or just with tortilla chips. Addictive and wonderful.
Makes about 2 cups (500 mL).
Easy Oreo Truffles
Prep Time:
30 min
Total Time:
1 hr 30 min
Makes:
3-1/2 doz. or 42 servings, one truffle each
What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It!
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
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