From Cooking for Real
Ingredients
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Special equipment: 1 1/8-quart oval casserole dish
Directions
Preheat oven to 425 degrees F.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Garlic Butter Roasted Mushrooms
Perfect as can be from Gourmet.com
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
Sunday, December 19, 2010
Maple Sugar-Ginger Roast Pork
Ingredients
2 1/2 pound(s) boneless pork loin roast, tied
2 clove(s) garlic, thinly sliced
2 tablespoon(s) maple sugar (see Tips & Techniques)
1 1/2 teaspoon(s) finely grated fresh ginger
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) crushed red pepper
2 tablespoon(s) extra-virgin olive oil
Blood orange slices, red currants, and sprigs of mint for garnish, optional
Directions
Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper, and olive oil. Rub the paste all over the pork, wrap it well in plastic, and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.
Preheat the oven to 450°. Roast the pork for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Arrange on a platter, garnish with the orange slices, red currants, and mint, and serve.
PS.
Maple sugar, made from reduced maple syrup, is available at specialty-food stores. Alternatively, use granulated brown sugar.
2 1/2 pound(s) boneless pork loin roast, tied
2 clove(s) garlic, thinly sliced
2 tablespoon(s) maple sugar (see Tips & Techniques)
1 1/2 teaspoon(s) finely grated fresh ginger
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) crushed red pepper
2 tablespoon(s) extra-virgin olive oil
Blood orange slices, red currants, and sprigs of mint for garnish, optional
Directions
Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one. In a small bowl, mix the maple sugar with the ginger, salt, red pepper, and olive oil. Rub the paste all over the pork, wrap it well in plastic, and refrigerate overnight in a small roasting pan; let stand at room temperature for 1 hour before roasting.
Preheat the oven to 450°. Roast the pork for 10 minutes. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a cutting board and let rest for 15 minutes before slicing. Discard the string and carve the pork into thin slices. Arrange on a platter, garnish with the orange slices, red currants, and mint, and serve.
PS.
Maple sugar, made from reduced maple syrup, is available at specialty-food stores. Alternatively, use granulated brown sugar.
Tuesday, December 7, 2010
Garlic Roasted Cauliflower Pasta
Based on the recipe from Ina Garten’s “How Easy Is That?”
To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about 6-10 minutes).
Makes about 4 servings
Ingredients
1 head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed, cut into florets
4½ tablespoons good olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup minced fresh parsley
3 Tbsp. toasted pine nuts
2 Tbsp. freshly squeezed lemon juice
6 oz. fresh (refrigerated) linguine
Directions
1.) Preheat oven to 450° F. Bring a large pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Fish out the cloves, peel and cut off any brown parts. Cut the largest cloves in half lengthwise. Keep the water simmering.
2.) On a sheet pan, toss the cauliflower with garlic, 3 Tbsp. olive oil, 2 tsp. salt and 1 tsp. pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned. When the cauliflower is about 5 minutes away from being done, season the water with salt and some olive oil. Toss the pasta into the boiling water and cook until al dente. Reserve some of the pasta water, then drain and put pasta in large mixing bowl.
3.) Scrape the cauliflower with garlic and pan juices into large mixing bowl with pasta. Add remaining 1½ Tbsp. olive oil, parsley, pine nuts and lemon juice. Sprinkle with another ½ tsp. salt. Toss everything together, adding pasta water if needed to loosen the sauce.
To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about 6-10 minutes).
Makes about 4 servings
Ingredients
1 head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed, cut into florets
4½ tablespoons good olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup minced fresh parsley
3 Tbsp. toasted pine nuts
2 Tbsp. freshly squeezed lemon juice
6 oz. fresh (refrigerated) linguine
Directions
1.) Preheat oven to 450° F. Bring a large pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Fish out the cloves, peel and cut off any brown parts. Cut the largest cloves in half lengthwise. Keep the water simmering.
2.) On a sheet pan, toss the cauliflower with garlic, 3 Tbsp. olive oil, 2 tsp. salt and 1 tsp. pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned. When the cauliflower is about 5 minutes away from being done, season the water with salt and some olive oil. Toss the pasta into the boiling water and cook until al dente. Reserve some of the pasta water, then drain and put pasta in large mixing bowl.
3.) Scrape the cauliflower with garlic and pan juices into large mixing bowl with pasta. Add remaining 1½ Tbsp. olive oil, parsley, pine nuts and lemon juice. Sprinkle with another ½ tsp. salt. Toss everything together, adding pasta water if needed to loosen the sauce.
Creamy Cauliflower Soup
2 celery ribs, chopped
1/2 onion, chopped
1 medium carrot, chopped
2 tablespoons butter
1 large head of cauliflower, broken into florets
6 cups chicken broth
1/2 cups flour
2 cups milk
3/4 cup half and half cream
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon pepper
In a large saucepan, cook celery, onion and carrots in butter over medium heat until tender. Add cauliflower and chicken broth. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes, until cauliflower is tender. Remove from heat and cool slightly. Puree with an immersion blender, or put through a blender or food processor in batches, until smooth. (At this point you can refrigerate it, covered, and proceed with the recipe just before serving.)
Place flour in a medium sized bowl. Slowly add milk, in batches, whisking until smooth after each addition. Pour into soup puree, bring to a boil over medium heat and cook, stirring, for 2 minutes or until thickened.
Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.
Makes: 11 servings
1/2 onion, chopped
1 medium carrot, chopped
2 tablespoons butter
1 large head of cauliflower, broken into florets
6 cups chicken broth
1/2 cups flour
2 cups milk
3/4 cup half and half cream
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon pepper
In a large saucepan, cook celery, onion and carrots in butter over medium heat until tender. Add cauliflower and chicken broth. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes, until cauliflower is tender. Remove from heat and cool slightly. Puree with an immersion blender, or put through a blender or food processor in batches, until smooth. (At this point you can refrigerate it, covered, and proceed with the recipe just before serving.)
Place flour in a medium sized bowl. Slowly add milk, in batches, whisking until smooth after each addition. Pour into soup puree, bring to a boil over medium heat and cook, stirring, for 2 minutes or until thickened.
Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.
Makes: 11 servings
Wednesday, December 1, 2010
Crock Pot Chops and Gravy
Ingredients:
4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms (I added much more than this, maybe 1 1/2 c. and thought it was a good amount once they cooked down)
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup (I used 98% FF)
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley (I used fresh and used 2 t)
Directions:
Place pork chops in crock pot. Lay onion slices over pork chops.
Mix the rest of ingredients in a bowl and pour over pork chops.
Cook on low in crock pot for 5-6 hours
I followed her tip below...
Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.
You might also like:
4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms (I added much more than this, maybe 1 1/2 c. and thought it was a good amount once they cooked down)
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup (I used 98% FF)
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley (I used fresh and used 2 t)
Directions:
Place pork chops in crock pot. Lay onion slices over pork chops.
Mix the rest of ingredients in a bowl and pour over pork chops.
Cook on low in crock pot for 5-6 hours
I followed her tip below...
Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.
You might also like:
Thursday, November 11, 2010
Mint Chocolate Mousse
Makes 4-6 servings
Ingredients
8 ounces sweet or semisweet baking chocolate, melted with 1/4 cup strong coffee
6 tbsp. unsalted butter, softened
3 egg yolks
1 cup heavy cream
3 egg whites
1/4 cup instant superfine sugar
5-6 mint leaves, chopped finely, optional
Whipped cream, optional
Directions
Beat the butter into the chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface.
In a large bowl, beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff peaks are formed.
Add the chocolate mixture to the egg white bowl, and delicately fold in the cream. Gently mix in mint leaves. Distribute the mousse between 4-6 serving bowls. Cover with plastic wrap and chill several hours.
If desired, top with freshly whipped cream and garnish with mint.
Enjoy!
Ingredients
8 ounces sweet or semisweet baking chocolate, melted with 1/4 cup strong coffee
6 tbsp. unsalted butter, softened
3 egg yolks
1 cup heavy cream
3 egg whites
1/4 cup instant superfine sugar
5-6 mint leaves, chopped finely, optional
Whipped cream, optional
Directions
Beat the butter into the chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface.
In a large bowl, beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff peaks are formed.
Add the chocolate mixture to the egg white bowl, and delicately fold in the cream. Gently mix in mint leaves. Distribute the mousse between 4-6 serving bowls. Cover with plastic wrap and chill several hours.
If desired, top with freshly whipped cream and garnish with mint.
Enjoy!
Perfect Chocolate Mousse
Makes 6-8 servings
Adapted from Mastering the Art of French Cooking by Julia Child via David Lebovitz
Ingredients
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum (I left this out)
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage The mousse au chocolat can be refrigerated for up to 4 days.
Adapted from Mastering the Art of French Cooking by Julia Child via David Lebovitz
Ingredients
6 ounces (170g) bittersweet or semisweet chocolate, chopped
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar
2 tablespoons (30ml) dark rum (I left this out)
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract
Method
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
Storage The mousse au chocolat can be refrigerated for up to 4 days.
Monday, November 8, 2010
Chocolate Peanut Butter Revel Bars
14 tablespoons (1 3/4 sticks) butter, softened
2 cups brown sugar, packed
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3 cups quick cooking oats
For Filling:
1 1/2 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup peanuts, chopped
2 teaspoons vanilla
Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and set aside.
In the bowl of an electric mixer, beat butter, brown sugar and baking soda together until creamy. Add in eggs and 2 teaspoons of vanilla until combined.
With the mixer on low, add in the flour and mix until completely incorporated, scarping down sides of bowl as you go. Add in the rolled oats (you may need to use a little elbow grease to mix them in). Set dough aside.
For the filling, combine peanut butter, chocolate and sweetened condensed milk in a microwave safe bowl. Heat mixture in microwave, stirring every 20 seconds, until chocolate is melted. Stir unril smooth, then add peanuts and 2 teaspoons vanilla.
Press about two-thirds of the oat mixture into the baking pan. Spread chocolate filling evenly over the oats mixture. Dot the remaining oat mixture over the top of the chocolate.
Bake 22-25 minutes, until top is lightly browned. The chocolate may still look moist. Allow bars to cool completely on a wire rack.
2 cups brown sugar, packed
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3 cups quick cooking oats
For Filling:
1 1/2 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup peanuts, chopped
2 teaspoons vanilla
Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and set aside.
In the bowl of an electric mixer, beat butter, brown sugar and baking soda together until creamy. Add in eggs and 2 teaspoons of vanilla until combined.
With the mixer on low, add in the flour and mix until completely incorporated, scarping down sides of bowl as you go. Add in the rolled oats (you may need to use a little elbow grease to mix them in). Set dough aside.
For the filling, combine peanut butter, chocolate and sweetened condensed milk in a microwave safe bowl. Heat mixture in microwave, stirring every 20 seconds, until chocolate is melted. Stir unril smooth, then add peanuts and 2 teaspoons vanilla.
Press about two-thirds of the oat mixture into the baking pan. Spread chocolate filling evenly over the oats mixture. Dot the remaining oat mixture over the top of the chocolate.
Bake 22-25 minutes, until top is lightly browned. The chocolate may still look moist. Allow bars to cool completely on a wire rack.
Citrus-Garlic Roasted Chicken
Ingredients
4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper
Directions
Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
4 large bone-in, skin on chicken breasts, about 3 pounds
4 large whole chicken thighs, about 2 pounds
1/2 navel orange, zested, plus the juice of 1 whole orange
2 limes, 1 zested, both juiced
1/2 cup extra-virgin olive oil
4 large cloves garlic, peeled and smashed
1 teaspoon kosher salt, plus more for seasoning
Freshly cracked black pepper
Directions
Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.
Monday, September 13, 2010
Everyday Chocolate Cake
Adapted from Magnolia Bakery At Home
My changes were to streamline the recipe (and shirk some recipe-writing conventions) to make this a one bowl cake, because anything called “everyday” really oughta be in one bowl. I added weights (because then your bowl becomes your measuring cups and look how few dishes you have to do!). And I completely messed up on a key ingredient, cocoa.
[Updated 8/5/10] Although I was thrilled with the result when I used Dutch cocoa and 1 teaspoon baking soda (in the original published recipe, 8/4/10), the cake rose and sank slightly in the baking process, a sign that the leavener was off. I retested this the next day with different levels of leavener and two different types of cocoa, in hopes to keep the cake aloft. I’ve updated the recipe below with the suggestion of Dutch cocoa, a reduced amount baking soda and the addition of baking powder. I found that the version with Dutch cocoa was darker with a more appealing chocolate flavor. But fear not: If you only have a natural or non-Dutched cocoa, you can still use it, but you’ll want to use 1/2 teaspoon baking soda and no baking powder. Here’s a photo of both versions side-by-side. Both were gleefully received. Happy baking!
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 325°F. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy.
My changes were to streamline the recipe (and shirk some recipe-writing conventions) to make this a one bowl cake, because anything called “everyday” really oughta be in one bowl. I added weights (because then your bowl becomes your measuring cups and look how few dishes you have to do!). And I completely messed up on a key ingredient, cocoa.
[Updated 8/5/10] Although I was thrilled with the result when I used Dutch cocoa and 1 teaspoon baking soda (in the original published recipe, 8/4/10), the cake rose and sank slightly in the baking process, a sign that the leavener was off. I retested this the next day with different levels of leavener and two different types of cocoa, in hopes to keep the cake aloft. I’ve updated the recipe below with the suggestion of Dutch cocoa, a reduced amount baking soda and the addition of baking powder. I found that the version with Dutch cocoa was darker with a more appealing chocolate flavor. But fear not: If you only have a natural or non-Dutched cocoa, you can still use it, but you’ll want to use 1/2 teaspoon baking soda and no baking powder. Here’s a photo of both versions side-by-side. Both were gleefully received. Happy baking!
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 325°F. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy.
Eggplant Salad Toasts
Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above
1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
1 small clove garlic, peeled and halved
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.
Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
1 small clove garlic, peeled and halved
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.
Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
Friday, September 10, 2010
Nigella’s Double Chocolate Chip Muffins
(adapted from The Food Network, Nigella Lawson – Nigella Feasts)
Makes 12
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup caster (super fine) sugar
pinch of salt
3/4 cup semisweet chocolate chips
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
extra 1/4 cup semisweet chocolate chips, for sprinkling
Preheat oven to 400° F. Line standard muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda, cocoa, sugar and salt. Stir in 3/4 cup chocolate chips.
Pour all the liquid ingredients, milk, vegetable oil, and egg, into a 2-cup measuring jug. Using a fork, mix to combine.
Using a spatula, mix the wet and dry ingredients together. Do not over-mix, a lumpy batter makes the best muffins.
Divide batter evenly among muffin cups. Using the remaining 1/4-cup chocolate chips, sprinkle each muffin with a few chips.
Bake for 18 to 20 minutes or until the muffins are dark, risen and springy and a cake tester inserted into centre comes out clean.
Makes 12
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons best quality cocoa powder
3/4 cup caster (super fine) sugar
pinch of salt
3/4 cup semisweet chocolate chips
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
extra 1/4 cup semisweet chocolate chips, for sprinkling
Preheat oven to 400° F. Line standard muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda, cocoa, sugar and salt. Stir in 3/4 cup chocolate chips.
Pour all the liquid ingredients, milk, vegetable oil, and egg, into a 2-cup measuring jug. Using a fork, mix to combine.
Using a spatula, mix the wet and dry ingredients together. Do not over-mix, a lumpy batter makes the best muffins.
Divide batter evenly among muffin cups. Using the remaining 1/4-cup chocolate chips, sprinkle each muffin with a few chips.
Bake for 18 to 20 minutes or until the muffins are dark, risen and springy and a cake tester inserted into centre comes out clean.
Saturday, August 21, 2010
Penne with Roasted Vegetables
Ingredients
Serves 2
3 cloves of garlic
1 tsp salt
1 eggplant, cubed
12 cherry tomatoes, top section removed then sliced in half
10 oz mushrooms, sliced in half
1 green bell pepper, coarsely chopped
Freshly ground black pepper
6 tbsp olive oil
10 oz Penne pasta
2 oz Parmesan cheese
Method
Roughly chop the garlic cloves and sprinkle them with salt. Mash them with a fork to create a fine puree.
Toss the vegetables with garlic, freshly ground black pepper and 3 tbsp of olive oil in a large bowl and spread them in a single layer on a large rimmed baking sheet.
Roast, stirring occasionally for approximately 30 minutes or until the edges of the eggplants start to caramelize.
Meanwhile, bring a large pot of water to boil. When vegetables are nearly done, cook the pasta according to package directions or until al dente. Drain.
Return the pasta into the pan and toss with the cooked vegetables and 3 tbsp of olive oil.
Top with a generous grating of Parmesan cheese and serve.
Serves 2
3 cloves of garlic
1 tsp salt
1 eggplant, cubed
12 cherry tomatoes, top section removed then sliced in half
10 oz mushrooms, sliced in half
1 green bell pepper, coarsely chopped
Freshly ground black pepper
6 tbsp olive oil
10 oz Penne pasta
2 oz Parmesan cheese
Method
Roughly chop the garlic cloves and sprinkle them with salt. Mash them with a fork to create a fine puree.
Toss the vegetables with garlic, freshly ground black pepper and 3 tbsp of olive oil in a large bowl and spread them in a single layer on a large rimmed baking sheet.
Roast, stirring occasionally for approximately 30 minutes or until the edges of the eggplants start to caramelize.
Meanwhile, bring a large pot of water to boil. When vegetables are nearly done, cook the pasta according to package directions or until al dente. Drain.
Return the pasta into the pan and toss with the cooked vegetables and 3 tbsp of olive oil.
Top with a generous grating of Parmesan cheese and serve.
Wednesday, August 18, 2010
Zucchini and Almond Pasta Salad
1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced
1 teaspoon salt
1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler (or feta or soft goat cheese)
1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
1/2 cup of red onion (optional)
5 tablespoons olive oil
Juice of one lemon
Freshly ground black pepper
Further additions, if you wish: 1/2 cup crumbled feta or blue cheese (replacing parmesan), 1/4 red onion, thinly sliced (you can let this marinate in the dressing for a few minutes, to reduce its bite), 1/4 pound fresh arugula or 1/4 cup thinly slivered basil or 1 cup white beans, rinsed and drained
Toss zucchini slices with one teaspoon salt in a large colander set over a bowl or in sink. Let drain 20 minutes. If they taste too salty to you, rinse and drain them again.
Stir zucchini, parmesan, almonds and pasta together. Whisk together olive oil and lemon juice, seasoning generously with black pepper and salt to taste. Toss with salad and adjust seasonings to taste. Pack up salad and take it with you to the beach.
1 teaspoon salt
1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler (or feta or soft goat cheese)
1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
1/2 cup of red onion (optional)
5 tablespoons olive oil
Juice of one lemon
Freshly ground black pepper
Further additions, if you wish: 1/2 cup crumbled feta or blue cheese (replacing parmesan), 1/4 red onion, thinly sliced (you can let this marinate in the dressing for a few minutes, to reduce its bite), 1/4 pound fresh arugula or 1/4 cup thinly slivered basil or 1 cup white beans, rinsed and drained
Toss zucchini slices with one teaspoon salt in a large colander set over a bowl or in sink. Let drain 20 minutes. If they taste too salty to you, rinse and drain them again.
Stir zucchini, parmesan, almonds and pasta together. Whisk together olive oil and lemon juice, seasoning generously with black pepper and salt to taste. Toss with salad and adjust seasonings to taste. Pack up salad and take it with you to the beach.
Baked Tomatoes Stuffed with Bread Crumbs, Parmesan, and Herbs
adapted from The Complete Italian Vegetarian Cookbook
serves 4
4 large, ripe but firm tomatoes (about 2 pounds)
1 cup plain breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
6 Tbs minced fresh parsley leaves
3 Tbs minced fresh basil leaves
3 Tbs minced fresh oregano leaves
3 medium garlic cloves, minced
2 Tbs dry white wine
5 Tbs extra-virgin olive oil
3/4 tsp kosher salt
freshly ground black pepper
Preheat the oven to 375. Cut off and discard a 1/2-inch slice from the top of each tomato. Using a small spoon, scoop out and discard any remaining parts of the core, plus the seeds. Use your fingers to reach into each tomato and pull up as much liquid as you can. Be careful not to puncture the skin.
Combine the breadcrumbs, cheese, herbs, garlic, wine, 3 tablespoons of oil, salt, and pepper. Stuff the tomatoes using a small spoon or your fingers, making sure that the filling reaches all the hollowed out places. Mound the filling a little above the top of each tomato and pat it gently to compact it.
Lightly grease a baking dish that is just large enough to hold the tomatoes, and place the tomatoes in a single layer in the dish. Drizzle the remaining oil over the tops of the tomatoes.
Bake 25-30 minutes, or until the stuffing is golden-brown and the tomatoes are soft, but not falling apart. Allow them to cool at least 15 minutes before serving.
serves 4
4 large, ripe but firm tomatoes (about 2 pounds)
1 cup plain breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
6 Tbs minced fresh parsley leaves
3 Tbs minced fresh basil leaves
3 Tbs minced fresh oregano leaves
3 medium garlic cloves, minced
2 Tbs dry white wine
5 Tbs extra-virgin olive oil
3/4 tsp kosher salt
freshly ground black pepper
Preheat the oven to 375. Cut off and discard a 1/2-inch slice from the top of each tomato. Using a small spoon, scoop out and discard any remaining parts of the core, plus the seeds. Use your fingers to reach into each tomato and pull up as much liquid as you can. Be careful not to puncture the skin.
Combine the breadcrumbs, cheese, herbs, garlic, wine, 3 tablespoons of oil, salt, and pepper. Stuff the tomatoes using a small spoon or your fingers, making sure that the filling reaches all the hollowed out places. Mound the filling a little above the top of each tomato and pat it gently to compact it.
Lightly grease a baking dish that is just large enough to hold the tomatoes, and place the tomatoes in a single layer in the dish. Drizzle the remaining oil over the tops of the tomatoes.
Bake 25-30 minutes, or until the stuffing is golden-brown and the tomatoes are soft, but not falling apart. Allow them to cool at least 15 minutes before serving.
Sunday, August 15, 2010
Chocolate Nutella Cookies Recipe
INGREDIENTS
1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts
METHOD
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 6 dozen.
1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts
METHOD
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 6 dozen.
Tomato, Onion, Avocado Salad Recipe
If you are making to bring to a potluck, slice the onions ahead, but plan on cutting and assembling on site, right before serving. Do not refrigerate the tomatoes or you will destroy their flavor and make their texture mealy.
INGREDIENTS
3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
Red wine vinegar (a good, strong red wine vinegar)
Extra virgin olive oil (the best quality)
Salt
Freshly ground black pepper
METHOD
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.
INGREDIENTS
3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
Red wine vinegar (a good, strong red wine vinegar)
Extra virgin olive oil (the best quality)
Salt
Freshly ground black pepper
METHOD
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.
Saturday, August 14, 2010
Chocolate French Toast
from Donna Hay, The Instant Cook
Serves 4
16 slices soft baguette
100 g (3 1/2 ounces) dark chocolate, melted
2 eggs, lightly beaten
1/3 cup (2 1/2 ounces) milk
2 tablespoons confectioners’ sugar, sifted
unsalted butter for frying
confectioners’ sugar, extra, for dusting
1. Spread half the baguette slices with the melted chocolate and sandwich together with the remaining slices.
2. Combine the eggs, milk and confectioners’ sugar, then dip the sandwiches into the mixture.
3. Cook in a large buttered frying pan over medium heat for 2 minutes each side or until golden.
4. Serve warm and dusted with confectioners’ sugar.
Serves 4
16 slices soft baguette
100 g (3 1/2 ounces) dark chocolate, melted
2 eggs, lightly beaten
1/3 cup (2 1/2 ounces) milk
2 tablespoons confectioners’ sugar, sifted
unsalted butter for frying
confectioners’ sugar, extra, for dusting
1. Spread half the baguette slices with the melted chocolate and sandwich together with the remaining slices.
2. Combine the eggs, milk and confectioners’ sugar, then dip the sandwiches into the mixture.
3. Cook in a large buttered frying pan over medium heat for 2 minutes each side or until golden.
4. Serve warm and dusted with confectioners’ sugar.
Thursday, August 12, 2010
Chicken Breasts with Tomatoes, Caramelized Onions and Feta Cheese
1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder, to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 tbsp of feta cheese
Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized - about 15-20 minutes.
In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy.
In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder, to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 tbsp of feta cheese
Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and a bit of salt then saute until golden brown and caramelized - about 15-20 minutes.
In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy.
In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!
Grilled Asparagus & Feta Salad
Serves 4 as a side
Ingredients
1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**
Directions
1. Preheat grill to high.
2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.
*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.
**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.
Ingredients
1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**
Directions
1. Preheat grill to high.
2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.
3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.
*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.
**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.
Zucchini, Shallots, & Parmesan
You will need:
3 tablespoons Olive Oil
2 lg Shallots, chopped
2 tablespoons balsamic vinegar
4 cups sliced Zucchini
1/2 c freshly shredded Parmesan
Salt & Pepper, to taste
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5-6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add Zucchini, salt, and pepper. Saute over medium-low, turning occasionally, until cooked through, but not wilted. About 10-13 minutes.
Once the Zucchini is cooked thoroughly, sprinkle Parmesan over Zucchini and toss quickly so that it is evenly distributed. Serve immediately.
Serves 4
3 tablespoons Olive Oil
2 lg Shallots, chopped
2 tablespoons balsamic vinegar
4 cups sliced Zucchini
1/2 c freshly shredded Parmesan
Salt & Pepper, to taste
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5-6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add Zucchini, salt, and pepper. Saute over medium-low, turning occasionally, until cooked through, but not wilted. About 10-13 minutes.
Once the Zucchini is cooked thoroughly, sprinkle Parmesan over Zucchini and toss quickly so that it is evenly distributed. Serve immediately.
Serves 4
Thursday, August 5, 2010
Zucchini Breakfast Casserole Recipe
INGREDIENTS
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
Shrimp Pasta Salad Recipe
Defrost frozen shrimp by placing them in a bowl of cold water. Keep chilled until used. You can easily double the pasta amount if you want to stretch the salad further. The salad is best the same day it is made, otherwise the basil is a bit wilt-y, and the pasta a bit sticky.
INGREDIENTS
1/2 pound bow-tie (farfalle) or orecchiette pasta, or other short pasta
Kosher salt
2 pounds small pink shrimp (also called Maine shrimp or boreal shrimp, comes already cooked)
1 diced red bell pepper
1 diced red onion
1 minced garlic clove
1 cup chopped basil leaves (loosely packed)
1/3 cup high-quality olive oil
1 teaspoon of lemon zest
1/4 cup lemon juice
1 teaspoon red chile flakes
Black pepper to taste
METHOD
1 Cook the pasta in well salted water (like sea water) until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.) Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.
2 Rinse the shrimp and drain well. Add them to the bowl and mix. Add the remaining ingredients and gently mix until well combined.
Serve chilled.
Serves 4 as a main course, 8 as an appetizer.
INGREDIENTS
1/2 pound bow-tie (farfalle) or orecchiette pasta, or other short pasta
Kosher salt
2 pounds small pink shrimp (also called Maine shrimp or boreal shrimp, comes already cooked)
1 diced red bell pepper
1 diced red onion
1 minced garlic clove
1 cup chopped basil leaves (loosely packed)
1/3 cup high-quality olive oil
1 teaspoon of lemon zest
1/4 cup lemon juice
1 teaspoon red chile flakes
Black pepper to taste
METHOD
1 Cook the pasta in well salted water (like sea water) until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.) Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.
2 Rinse the shrimp and drain well. Add them to the bowl and mix. Add the remaining ingredients and gently mix until well combined.
Serve chilled.
Serves 4 as a main course, 8 as an appetizer.
Scalloped Tomatoes with Croutons
From Smitten Kitchen
Adapted, only slightly, from Ina Garten
3 tablespoons olive oil (reduced from original)
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups, after buying a loaf of very puffy Italian bread by accident)
2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt (read this)
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
Adapted, only slightly, from Ina Garten
3 tablespoons olive oil (reduced from original)
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups, after buying a loaf of very puffy Italian bread by accident)
2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt (read this)
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
Saturday, July 24, 2010
Caramel French Toast
from Bon Appetit
7 tablespoons unsalted butter, room temperature
6 tablespoons (packed) golden brown sugar
1 1/2 cups whole milk
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
8 1-inch-thick slices French bread
Powdered sugar
Fresh blueberries and raspberries
Your choice of syrup
Mix butter and brown sugar in small bowl to blend.
Whisk milk, eggs, vanilla, and spices in large bowl to blend, and soak the bread slices in the milk mixture until they are good and soaked, at least 5 minutes. 10 is even better.
Melt 4 tablespoons brown sugar-butter mixture in large nonstick skillet or griddle over medium-high heat. (If you can't fit them all in one skillet then only use 2 tablespoons butter mixture and save some of the next batch.) Spread remaining butter mixture over bread. Add bread slices to each skillet, butter side UP. Cook until bottoms are deep brown, 3 to 4 minutes. Turn slices over. Cook until bottoms are deep brown, 3 to 4 minutes.
Divide French toast among 4 plates. Sift powdered sugar over. Top with blueberries and raspberries; drizzle with syrup.
7 tablespoons unsalted butter, room temperature
6 tablespoons (packed) golden brown sugar
1 1/2 cups whole milk
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
8 1-inch-thick slices French bread
Powdered sugar
Fresh blueberries and raspberries
Your choice of syrup
Mix butter and brown sugar in small bowl to blend.
Whisk milk, eggs, vanilla, and spices in large bowl to blend, and soak the bread slices in the milk mixture until they are good and soaked, at least 5 minutes. 10 is even better.
Melt 4 tablespoons brown sugar-butter mixture in large nonstick skillet or griddle over medium-high heat. (If you can't fit them all in one skillet then only use 2 tablespoons butter mixture and save some of the next batch.) Spread remaining butter mixture over bread. Add bread slices to each skillet, butter side UP. Cook until bottoms are deep brown, 3 to 4 minutes. Turn slices over. Cook until bottoms are deep brown, 3 to 4 minutes.
Divide French toast among 4 plates. Sift powdered sugar over. Top with blueberries and raspberries; drizzle with syrup.
Tuesday, July 20, 2010
Peanut Butter Cup Rice Krispies Treats
Yield: 24 squares (or cut into smaller bars for a yield of 48)
Prep Time: 20 minutes
6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)
1. Butter a 9×13-inch pan and set aside.
2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.
3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.
4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.
Prep Time: 20 minutes
6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)
1. Butter a 9×13-inch pan and set aside.
2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.
3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.
4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.
Rocky Ledge Bars
Recipe from Martha Stewart’s Cookies
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup butterscotch chips
18 soft caramel-candy cubes, coarsely chopped
1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until smooth. Add eggs and vanilla extract, mix until smooth.
3. Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.
4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.
5. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
6. Remove parchment, and cut into about triangles or squares.
Serves 16
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup butterscotch chips
18 soft caramel-candy cubes, coarsely chopped
1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until smooth. Add eggs and vanilla extract, mix until smooth.
3. Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.
4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.
5. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
6. Remove parchment, and cut into about triangles or squares.
Serves 16
Friday, July 16, 2010
Sugar Snap Pea Salad with Sweet Ginger Soy Dressing
Adapted from Cooking Light
Serves 4
Salad:
½ pound sugar snap peas, trimmed
½ cup julienne cut carrots
½ cup sliced mushrooms
¼ cup julienned cut red pepper
¼ cup julienned yellow pepper
1 tablespoon fresh chopped cilantro, optional
2 teaspoons toasted sesame seeds
Dressing:
2 teaspoons dark sesame oil
1 tablespoon peeled fresh ginger, minced
1 ½ tablespoons fresh garlic, minced (about 4 cloves)
¼ teaspoon crushed red pepper
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sugar
¼ teaspoon salt
To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat. To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.
Serves 4
Salad:
½ pound sugar snap peas, trimmed
½ cup julienne cut carrots
½ cup sliced mushrooms
¼ cup julienned cut red pepper
¼ cup julienned yellow pepper
1 tablespoon fresh chopped cilantro, optional
2 teaspoons toasted sesame seeds
Dressing:
2 teaspoons dark sesame oil
1 tablespoon peeled fresh ginger, minced
1 ½ tablespoons fresh garlic, minced (about 4 cloves)
¼ teaspoon crushed red pepper
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sugar
¼ teaspoon salt
To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat. To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.
Tuesday, June 8, 2010
Strawberry Cobbler
6 C. - Strawberries (cut into thirds)
1/3 C. - Sugar
2 C. - Flour
2/3 C. - Sugar
2 Tsp. - Baking Powder
1/4 Tsp. - Baking Soda
1/4 C. - Salt
3/4 C. - Butter
1 C. - Buttermilk
1 Tbs. - Sugar
1/2 Tbs. - Cinnamon
Preheat the oven to 375 degrees. Lightly grease a 3 Quart dish or 8 medium ramekins, place the berries in the baking dish and sprinkle with 1/3 c. sugar and mix well. In another bowl mix the flour, 2/3C. sugar, baking soda, baking powder and salt. Using a pastry blender or 2 knives and cut the butter into the flour mixture until it's coarse and crumbly. Add the buttermilk and mix until fully blended and a thick batter forms. Spoon the batter over the berries and using the back of a spoon spread the batter evenly over the top of the berries, don't worry about if you have holes in the batter because it will fill in while baking. Sprinkle the top of the cobbler with some of the cinnamon sugar then bake for about 35 minutes or until golden brown.
1/3 C. - Sugar
2 C. - Flour
2/3 C. - Sugar
2 Tsp. - Baking Powder
1/4 Tsp. - Baking Soda
1/4 C. - Salt
3/4 C. - Butter
1 C. - Buttermilk
1 Tbs. - Sugar
1/2 Tbs. - Cinnamon
Preheat the oven to 375 degrees. Lightly grease a 3 Quart dish or 8 medium ramekins, place the berries in the baking dish and sprinkle with 1/3 c. sugar and mix well. In another bowl mix the flour, 2/3C. sugar, baking soda, baking powder and salt. Using a pastry blender or 2 knives and cut the butter into the flour mixture until it's coarse and crumbly. Add the buttermilk and mix until fully blended and a thick batter forms. Spoon the batter over the berries and using the back of a spoon spread the batter evenly over the top of the berries, don't worry about if you have holes in the batter because it will fill in while baking. Sprinkle the top of the cobbler with some of the cinnamon sugar then bake for about 35 minutes or until golden brown.
Saturday, June 5, 2010
Rhubarb Crumb Bars
Martha Stewart
Makes 16 squares
For the streusel:
6 tablespoons unsalted butter, melted, plus softened butter for pan
1 cup flour, plus more for pan
1/2 cup packed brown sugar
1/4 teaspoon salt
For the cake:
1/2 pound rhubarb, cut into 1/2 inch pieces
1 tablespoon brown sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup icing sugar
2 large eggs
1/2 teaspoon vanilla
Preheat oven to 350F. Butter an 8 inch square baking pan. Line with parchment leaving an overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make the streusel by whisking butter, brown sugar and salt. Add flour and stir with fork till large crumbs form. Refrigerate til ready to use.
In a medium bowl, combine rhubarb, brown sugar and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder and salt. In a large bowl using an electric mixer, beat butter and icing sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, beat in vanilla then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
Bake til golden and toothpick inserted in center comes out with moist crumbs attached, about 45-50 minutes. Let cool completely in pan. Using paper overhang, lift out cake and cut into 16 bars.
Makes 16 squares
For the streusel:
6 tablespoons unsalted butter, melted, plus softened butter for pan
1 cup flour, plus more for pan
1/2 cup packed brown sugar
1/4 teaspoon salt
For the cake:
1/2 pound rhubarb, cut into 1/2 inch pieces
1 tablespoon brown sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup icing sugar
2 large eggs
1/2 teaspoon vanilla
Preheat oven to 350F. Butter an 8 inch square baking pan. Line with parchment leaving an overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make the streusel by whisking butter, brown sugar and salt. Add flour and stir with fork till large crumbs form. Refrigerate til ready to use.
In a medium bowl, combine rhubarb, brown sugar and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder and salt. In a large bowl using an electric mixer, beat butter and icing sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, beat in vanilla then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
Bake til golden and toothpick inserted in center comes out with moist crumbs attached, about 45-50 minutes. Let cool completely in pan. Using paper overhang, lift out cake and cut into 16 bars.
Thursday, May 13, 2010
Baked Haddock
Ingredients
6 filets Haddock
1/4 cup Dijon mustard
1/2 cup mayonnaise
1 tsp. Old Bay Seasoning
2 Tbs. butter, melted
1 strip Ritz crackers, finely crumbled
White Wine
Paprika
Lemons, quartered
Parsley, chopped (garnish)
Directions
Preheat oven to 350 degrees.
In a large Pyrex dish, grease it lightly with cooking spray or butter. Fold the thinnest part of the filet, underneath the thicker part and place into baking dish.
In a small bowl, whisk together the mustard, mayonnaise & Old Bay. With a spoon, evenly spread this mixture over the top of each filet.
Combine the melted butter with the crumbled Ritz crackers and evenly sprinkle over the top of each filet.
Lightly drizzle white wine over the top of each filet. And lightly sprinkle the paprika over the top of each filet. Place in oven and bake for about 20 minutes or until done. Garnish with chopped parsley. Serve with lemon wedge.
Serves 6
6 filets Haddock
1/4 cup Dijon mustard
1/2 cup mayonnaise
1 tsp. Old Bay Seasoning
2 Tbs. butter, melted
1 strip Ritz crackers, finely crumbled
White Wine
Paprika
Lemons, quartered
Parsley, chopped (garnish)
Directions
Preheat oven to 350 degrees.
In a large Pyrex dish, grease it lightly with cooking spray or butter. Fold the thinnest part of the filet, underneath the thicker part and place into baking dish.
In a small bowl, whisk together the mustard, mayonnaise & Old Bay. With a spoon, evenly spread this mixture over the top of each filet.
Combine the melted butter with the crumbled Ritz crackers and evenly sprinkle over the top of each filet.
Lightly drizzle white wine over the top of each filet. And lightly sprinkle the paprika over the top of each filet. Place in oven and bake for about 20 minutes or until done. Garnish with chopped parsley. Serve with lemon wedge.
Serves 6
Wednesday, April 7, 2010
Shrimp Gumbo
From Chef at Home
Yield: 6
Ingredients
3/4 cup vegetable oil
3/4 cup flour
2 onions, peeled and chopped
2 green peppers, seeds removed and chopped
2 stalk stalks celery, chopped
1 1/2 litres chicken broth
4 italian sausages, cut into chunks
1 pound pound of shrimp, peeled and deveined
1x28 ounce can whole tomatoes
8 ounces frozen or fresh okra
2 tablespoons louisiana spice blend
salt and pepper
Directions
Pour oil into a large, heavy-bottomed soup pot and when it is smoking hot, gradually whisk in the flour, forming a 'roux'. Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful it is very hot! When the roux is deep golden brown add the onions, green peppers and celery. Cook for a few minutes until they have softened. Add the chicken broth and stir until thickened. Add the sausages, shrimp, tomatoes, okra and spice blend. Taste, then season with salt and pepper as desired. Add more Louisiana spice blend if you like. Simmer until the sausages and shrimp are cooked through.
Yield: 6
Ingredients
3/4 cup vegetable oil
3/4 cup flour
2 onions, peeled and chopped
2 green peppers, seeds removed and chopped
2 stalk stalks celery, chopped
1 1/2 litres chicken broth
4 italian sausages, cut into chunks
1 pound pound of shrimp, peeled and deveined
1x28 ounce can whole tomatoes
8 ounces frozen or fresh okra
2 tablespoons louisiana spice blend
salt and pepper
Directions
Pour oil into a large, heavy-bottomed soup pot and when it is smoking hot, gradually whisk in the flour, forming a 'roux'. Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful it is very hot! When the roux is deep golden brown add the onions, green peppers and celery. Cook for a few minutes until they have softened. Add the chicken broth and stir until thickened. Add the sausages, shrimp, tomatoes, okra and spice blend. Taste, then season with salt and pepper as desired. Add more Louisiana spice blend if you like. Simmer until the sausages and shrimp are cooked through.
Seafood Chowder
From Chef at Home
Yield: 6
Ingredients
1/2 pound bacon, chopped
2 onions, chopped
3 stalks celery, chopped
3 cups milk
3 cups 35% heavy whipping cream
1 cup white wine
1 baking potato, washed and grated
2 or 3 bay leaves
1 pound fresh salmon and halibut pieces, or any other fresh fish
1 pound shrimp, peeled and de-veined
1 bunch dill, chopped
Salt and pepper to taste
Directions
Brown the bacon until crisp in a soup pot or large saucepan. Drain off most of the fat, then add the onions and celery. Sauté until the aromatic vegetables soften. Add the milk, cream, wine, grated potato and bay leaves. Stir and cook over medium heat until the potato has dissolved and thickened the soup, about 20 minutes. Add the fish, season with salt and pepper and continue simmering just long enough to cook the fish through, about five minutes more. Just before serving, stir in the dill.
Yield: 6
Ingredients
1/2 pound bacon, chopped
2 onions, chopped
3 stalks celery, chopped
3 cups milk
3 cups 35% heavy whipping cream
1 cup white wine
1 baking potato, washed and grated
2 or 3 bay leaves
1 pound fresh salmon and halibut pieces, or any other fresh fish
1 pound shrimp, peeled and de-veined
1 bunch dill, chopped
Salt and pepper to taste
Directions
Brown the bacon until crisp in a soup pot or large saucepan. Drain off most of the fat, then add the onions and celery. Sauté until the aromatic vegetables soften. Add the milk, cream, wine, grated potato and bay leaves. Stir and cook over medium heat until the potato has dissolved and thickened the soup, about 20 minutes. Add the fish, season with salt and pepper and continue simmering just long enough to cook the fish through, about five minutes more. Just before serving, stir in the dill.
Monday, April 5, 2010
Chickpeas with Sausage and Sun Dried Tomatoes
Makes 2-3 servings
4 ounces spicy sausage (I used Louisiana hot links), diced
1 tablespoon olive oil
1/2 small onion, chopped
1 large clove of garlic, roughly chopped
1-15 ounce can chickpeas, drained and rinsed
3-4 sundried tomatoes, thinly sliced
1 1/2 teaspoons red wine vinegar, or to taste
Kosher salt and fresh black pepper to taste
Parsley for garnish (optional)
Heat the oil in a heavy bottomed pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until cooked through, 5-7 minutes.
Pour the mixture into a bowl and add the chickpeas and tomatoes. Season with vinegar, salt and pepper. Sprinkle with parsley. Serve warm.
4 ounces spicy sausage (I used Louisiana hot links), diced
1 tablespoon olive oil
1/2 small onion, chopped
1 large clove of garlic, roughly chopped
1-15 ounce can chickpeas, drained and rinsed
3-4 sundried tomatoes, thinly sliced
1 1/2 teaspoons red wine vinegar, or to taste
Kosher salt and fresh black pepper to taste
Parsley for garnish (optional)
Heat the oil in a heavy bottomed pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until cooked through, 5-7 minutes.
Pour the mixture into a bowl and add the chickpeas and tomatoes. Season with vinegar, salt and pepper. Sprinkle with parsley. Serve warm.
Monday, March 29, 2010
Quick and Easy Chicken Stew
Adapted from Giada De Laurentis
Ingredients
2 Tbsp olive oil
2 chicken breast, skin-on and bone-in* (~1 1/2lbs), trimmed excess fat
2 stalks of celery, cut into bite-size pieces
1 carrot, peeled, cut into bite size pieces
1 small onion, chopped
2 small gloves of garlic, minced (about 1 tsp)
1 can (14 oz) diced tomatoes, with juice
1 can (14 oz.) low sodium chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 Tbsp fresh (or 1/2 tsp dried) thyme
1 tsp Italian seasoning
1 tsp red pepper flakes (adjust to your own taste)
1 can (15 oz) chickpeas, rinsed and drained *
* See kitchen notes
Directions:
Brown the chicken - Heat 1 Tbsp of oil in a heavy 5 1/2 quart saucepan over medium heat. When the oil is hot but not smoking, brown the chicken breast skin size down first, 3 to 4 mins on both sides, until the pink is almost gone. Remove chicken from saucepan, discard the skins.
Saute the veggies - With the oil from the chicken in the saucepan over medium heat, (add more olive oil to make up to about 2 Tbsp), saute the celery, carrot and onion until the onion is translucent, about 4 to 5 mins. Add the minced garlic to the veggies and stir for a few seconds. Season the veggies with salt and pepper to taste.
Add liquid, seasonings and chicken - Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, thyme, Italian seasonings and red pepper flakes. Put the chicken breasts and any juice came out back the pan, press to submerge.
Let it simmer - Bring the cooking liquid to a boil and turn down the heat to medium0low and simmer gently, uncovered, until the chicken is almost cooked through, about 25 mins. Flip over the chicken breast and stir the mixture occassionally.
Add beans - Take out the chicken breasts and let it cool for 5 mins.Add the chickpeas and simmer until the liquid has reduced to stew consistency, about 10 mins.
Add shredded chicken - Remove and discard the bones from the chicken breast. Shred or cut chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew to a simmer. Season with salt and pepper to taste. Serve hot.
Kitchen notes:
You can also use chicken thighs. But whatever parts of chicken you are using, make sure they are bone-in, because this is where the flavor comes from.
Of course, you can use other types of beans, such as kidney beans or cannellini beans.
As with other stews, it tastes even better if you can make it ahead and let all the flavors melt together.
Ingredients
2 Tbsp olive oil
2 chicken breast, skin-on and bone-in* (~1 1/2lbs), trimmed excess fat
2 stalks of celery, cut into bite-size pieces
1 carrot, peeled, cut into bite size pieces
1 small onion, chopped
2 small gloves of garlic, minced (about 1 tsp)
1 can (14 oz) diced tomatoes, with juice
1 can (14 oz.) low sodium chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 Tbsp fresh (or 1/2 tsp dried) thyme
1 tsp Italian seasoning
1 tsp red pepper flakes (adjust to your own taste)
1 can (15 oz) chickpeas, rinsed and drained *
* See kitchen notes
Directions:
Brown the chicken - Heat 1 Tbsp of oil in a heavy 5 1/2 quart saucepan over medium heat. When the oil is hot but not smoking, brown the chicken breast skin size down first, 3 to 4 mins on both sides, until the pink is almost gone. Remove chicken from saucepan, discard the skins.
Saute the veggies - With the oil from the chicken in the saucepan over medium heat, (add more olive oil to make up to about 2 Tbsp), saute the celery, carrot and onion until the onion is translucent, about 4 to 5 mins. Add the minced garlic to the veggies and stir for a few seconds. Season the veggies with salt and pepper to taste.
Add liquid, seasonings and chicken - Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, thyme, Italian seasonings and red pepper flakes. Put the chicken breasts and any juice came out back the pan, press to submerge.
Let it simmer - Bring the cooking liquid to a boil and turn down the heat to medium0low and simmer gently, uncovered, until the chicken is almost cooked through, about 25 mins. Flip over the chicken breast and stir the mixture occassionally.
Add beans - Take out the chicken breasts and let it cool for 5 mins.Add the chickpeas and simmer until the liquid has reduced to stew consistency, about 10 mins.
Add shredded chicken - Remove and discard the bones from the chicken breast. Shred or cut chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew to a simmer. Season with salt and pepper to taste. Serve hot.
Kitchen notes:
You can also use chicken thighs. But whatever parts of chicken you are using, make sure they are bone-in, because this is where the flavor comes from.
Of course, you can use other types of beans, such as kidney beans or cannellini beans.
As with other stews, it tastes even better if you can make it ahead and let all the flavors melt together.
Thursday, March 25, 2010
Espinacas con garbanzos (Spinach and chickpeas)
1 small onion
1 clove garlic
1/2 cup tomato sauce ( tomate frito, without corn syrup or dubious stuff, please. Just add a bit of sugar if you like)
1/2 tsp of cumin, or to taste
400 gr. fresh spinach
185 gr(drainded weight) chickpeas
Tabasco or dried chili
salt, pepper, olive oil, lemon juice
In a biggish pan hat has a good lid, sautee the onion in olive oil, and when it´s transparent, add the minced garlic and cumin. Let it cook for a minute, until it´s fragrant.
Now add the spinach, tomato, and drained chickpeas.This is a messy procedure, as the spinach takes up a lot of room, but it will collapse quickly, so just move it around, clamp the lid, and after a minute, shake it around. The idea is that the liquid the spinach gives out is soaked up by the chickpeas, so there´s no sogginess. In no more than five minutes, it will be dark green and soft, but very juicy. Taste for salt and cumin, add a splash of Tabasco, a squirt of lemon juice, and you´re in business.
It tastes better lukewarm, so try not to be greedy.
1 clove garlic
1/2 cup tomato sauce ( tomate frito, without corn syrup or dubious stuff, please. Just add a bit of sugar if you like)
1/2 tsp of cumin, or to taste
400 gr. fresh spinach
185 gr(drainded weight) chickpeas
Tabasco or dried chili
salt, pepper, olive oil, lemon juice
In a biggish pan hat has a good lid, sautee the onion in olive oil, and when it´s transparent, add the minced garlic and cumin. Let it cook for a minute, until it´s fragrant.
Now add the spinach, tomato, and drained chickpeas.This is a messy procedure, as the spinach takes up a lot of room, but it will collapse quickly, so just move it around, clamp the lid, and after a minute, shake it around. The idea is that the liquid the spinach gives out is soaked up by the chickpeas, so there´s no sogginess. In no more than five minutes, it will be dark green and soft, but very juicy. Taste for salt and cumin, add a splash of Tabasco, a squirt of lemon juice, and you´re in business.
It tastes better lukewarm, so try not to be greedy.
Sunday, March 14, 2010
Smashed Broccoli and Garlic
From Tyler Florence's Real Kitchen
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
5 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup Chicken Stock
1/4 cup plain yogurt
Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor. The broccoli should be partly smooth and partly chunky. Add the yogurt, and pulse a few more times. Season with salt and pepper.
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
5 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup Chicken Stock
1/4 cup plain yogurt
Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor. The broccoli should be partly smooth and partly chunky. Add the yogurt, and pulse a few more times. Season with salt and pepper.
Spicy Whitefish Soup
1/3 cup extra virgin olive oil
1 large onion, chopped
5 garlic cloves, chopped
5 carrots, chopped
3/4 cup dry white wine
28 oz can crushed tomatoes (San Marzano is the best)
1 cup water
1/2 teaspoon red pepper flakes
1 pound skinned whitefish (cod, arctic char, or halibut), thoroughly rinsed, cut into 3/4-1 inch chunks, and salted
sea salt and freshly ground black pepper
1.) Grab your trusty dutch oven and heat the oil over medium-high heat. Add the onion, sprinkle with some seas salt, and saute for 8 minutes. Then add the carrot and garlic, and saute for 8-10 minutes more; until the onions are browning and a yummy brown film forms on the bottom of the pan.
2.) Turn the heat to high, add the wine, and scoop up all the delicious browned bits from the bottom of the pan with your wooden spoon. Simmer until most of the wine has evaporated; about 5 minutes.
3.) Reduce heat and add the red pepper flakes, water, and tomatoes. Bring to a simmer, cover, and cook for 20 minutes.
4.) Add fish to the pot, cover, and continue to simmer for 5-10 minutes; until cooked through. Season with a few grinds of black pepper and more salt, if you think it needs it. Sprinkle with a bit of parsley, and enjoy with a chunk of good, crusty bread.
1 large onion, chopped
5 garlic cloves, chopped
5 carrots, chopped
3/4 cup dry white wine
28 oz can crushed tomatoes (San Marzano is the best)
1 cup water
1/2 teaspoon red pepper flakes
1 pound skinned whitefish (cod, arctic char, or halibut), thoroughly rinsed, cut into 3/4-1 inch chunks, and salted
sea salt and freshly ground black pepper
1.) Grab your trusty dutch oven and heat the oil over medium-high heat. Add the onion, sprinkle with some seas salt, and saute for 8 minutes. Then add the carrot and garlic, and saute for 8-10 minutes more; until the onions are browning and a yummy brown film forms on the bottom of the pan.
2.) Turn the heat to high, add the wine, and scoop up all the delicious browned bits from the bottom of the pan with your wooden spoon. Simmer until most of the wine has evaporated; about 5 minutes.
3.) Reduce heat and add the red pepper flakes, water, and tomatoes. Bring to a simmer, cover, and cook for 20 minutes.
4.) Add fish to the pot, cover, and continue to simmer for 5-10 minutes; until cooked through. Season with a few grinds of black pepper and more salt, if you think it needs it. Sprinkle with a bit of parsley, and enjoy with a chunk of good, crusty bread.
Sunday, March 7, 2010
Chickpeas with Spinach – Channa Palak
Ingredients
450g chickpeas, soaked overnight then cooked till tender. Alternatively you can use canned chickpeas
500g spinach leaves, washed and chopped
1 teaspoon black mustard seeds
2 tablespoons canola oil – or ghee (clarified butter)
1 tablespoon ginger, finely chopped
150g red onions, finely chopped
2 teaspoons tomato paste
1 large tomato, finely chopped
1 green chili, finely chopped
Salt to taste
Method
Heat canola oil (or ghee) in a medium sized pan over a medium to high heat. Add the mustard seeds, cover and cook until the seeds have stopped popping – approx. 30 seconds.
Lower the heat and add the ginger, stir-frying for about 30 seconds until light brown.
Add the onion and cook for 10 minutes until onions are slightly caramelized and brown. Then add chopped tomato, tomato paste, green chili and salt. Finally tip in the chickpeas and coat with the sauce.
Add about 2 cups of water and bring the mixture to a boil. The lower heat and add the spinach in two to three batches, stirring until each batch has wilted.
Once all the spinach has been added allow the curry to simmer for 10-12 minutes on a medium low heat, until the sauce has thickened.
Serve hot with naans and chutney.
450g chickpeas, soaked overnight then cooked till tender. Alternatively you can use canned chickpeas
500g spinach leaves, washed and chopped
1 teaspoon black mustard seeds
2 tablespoons canola oil – or ghee (clarified butter)
1 tablespoon ginger, finely chopped
150g red onions, finely chopped
2 teaspoons tomato paste
1 large tomato, finely chopped
1 green chili, finely chopped
Salt to taste
Method
Heat canola oil (or ghee) in a medium sized pan over a medium to high heat. Add the mustard seeds, cover and cook until the seeds have stopped popping – approx. 30 seconds.
Lower the heat and add the ginger, stir-frying for about 30 seconds until light brown.
Add the onion and cook for 10 minutes until onions are slightly caramelized and brown. Then add chopped tomato, tomato paste, green chili and salt. Finally tip in the chickpeas and coat with the sauce.
Add about 2 cups of water and bring the mixture to a boil. The lower heat and add the spinach in two to three batches, stirring until each batch has wilted.
Once all the spinach has been added allow the curry to simmer for 10-12 minutes on a medium low heat, until the sauce has thickened.
Serve hot with naans and chutney.
Spinach Bacon Penne Pasta Recipe
Ingredients:
16 oz package of penne pasta, cooked al dente
1/2 pound bacon, cooked and crumbled
3 large handfuls fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Sea Salt and Pepper to taste
Directions:
In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked. Season with salt and pepper. Enjoy!
16 oz package of penne pasta, cooked al dente
1/2 pound bacon, cooked and crumbled
3 large handfuls fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Sea Salt and Pepper to taste
Directions:
In a large sauce pan, toss all ingredients in and cook on medium-high heat until fresh spinach is cooked. Season with salt and pepper. Enjoy!
Warm Spinach Salad with Bacon
Ingredients:
1 pound Baby Spinach leaves, washed, dried and stems removed
4 slices thick-cut bacon, chopped
1 Shallot, thinly sliced (or another 1/2 onion)
1/2 medium onion, thinly sliced
2 cloves garlic, minced
3 tablespoons apple cider vinegar
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
Kosher Salt and Pepper to taste
3 large semi-hard boiled eggs
Preparation:
Add chopped bacon to a large skillet over medium-high heat and brown. Once the bacon is crisp and rendered, take it out and set it aside on a plate leaving the bacon fat in the pan. Add the shallots, onion (or all onion) along with the garlic to the pan. Cook 3 to 4 minutes or until soft, being careful not to burn the garlic (it will turn bitter). Add the honey and vinegar along with the crushed red pepper flakes and caramelize the onions and garlic, about 4 more minutes. Toss the washed and dried spinach into the pan and wilt it down a bit making sure not to over cook the spinach, turning it with tongs for about 30 seconds to a minute. Season the greens with salt and fresh ground pepper. Place spinach on a serving dish and top with reserved bacon bits and arrange cooked eggs on top. Serve immediately.
1 pound Baby Spinach leaves, washed, dried and stems removed
4 slices thick-cut bacon, chopped
1 Shallot, thinly sliced (or another 1/2 onion)
1/2 medium onion, thinly sliced
2 cloves garlic, minced
3 tablespoons apple cider vinegar
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
Kosher Salt and Pepper to taste
3 large semi-hard boiled eggs
Preparation:
Add chopped bacon to a large skillet over medium-high heat and brown. Once the bacon is crisp and rendered, take it out and set it aside on a plate leaving the bacon fat in the pan. Add the shallots, onion (or all onion) along with the garlic to the pan. Cook 3 to 4 minutes or until soft, being careful not to burn the garlic (it will turn bitter). Add the honey and vinegar along with the crushed red pepper flakes and caramelize the onions and garlic, about 4 more minutes. Toss the washed and dried spinach into the pan and wilt it down a bit making sure not to over cook the spinach, turning it with tongs for about 30 seconds to a minute. Season the greens with salt and fresh ground pepper. Place spinach on a serving dish and top with reserved bacon bits and arrange cooked eggs on top. Serve immediately.
Monday, March 1, 2010
Tortellini & Sausage Soup
adapted from Betty Crocker
1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced
2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese
Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.
1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced
2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese
Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.
Roasted Carrot & Garlic Soup
1 head garlic
2 pounds organic carrots
1 large white onion
1 teaspoon sea salt
1 teaspoon dried thyme
Fresh cracked pepper
Olive oil
¼ cup Parmigiano Reggiano cheese
1/3 cup heavy cream
32 ounces (4 cups) chicken broth, turkey broth or vegetable broth
1. Preheat the oven to 4oo degrees. Line a rimmed baking sheet with foil.
2. Peel as much of the skin off the outside the garlic clove as you can. Then chop the end off so the cloves are exposed. Place the head of garlic on a piece of foil big enough to wrap the garlic in. Coat well with olive oil and sprinkle with salt & pepper. Wrap the garlic in the foil and place in the center of the baking sheet.
3. Peel and chop the carrots into about 1 inch pieces. Peel and cut the onion into chunks. Place on the baking sheet and coat well with olive oil, 1 teaspoon sea salt, lots of fresh cracked pepper, and 1 teaspoon dried thyme. Place in the oven and bake until the carrots can be pierced easily with a fork. About 40 to 50 minutes. Toss the vegetables half way through cooking time.
4. In a food processor, puree the cooked vegetables (careful squeezing out the hot garlic cloves) with Parmigiano Reggiano and drizzle in the heavy cream while the machine is on.
5. Place the mixture and the broth into a pot and cook over medium heat until warmed through stirring often. Season to taste with more salt and pepper if desired.
2 pounds organic carrots
1 large white onion
1 teaspoon sea salt
1 teaspoon dried thyme
Fresh cracked pepper
Olive oil
¼ cup Parmigiano Reggiano cheese
1/3 cup heavy cream
32 ounces (4 cups) chicken broth, turkey broth or vegetable broth
1. Preheat the oven to 4oo degrees. Line a rimmed baking sheet with foil.
2. Peel as much of the skin off the outside the garlic clove as you can. Then chop the end off so the cloves are exposed. Place the head of garlic on a piece of foil big enough to wrap the garlic in. Coat well with olive oil and sprinkle with salt & pepper. Wrap the garlic in the foil and place in the center of the baking sheet.
3. Peel and chop the carrots into about 1 inch pieces. Peel and cut the onion into chunks. Place on the baking sheet and coat well with olive oil, 1 teaspoon sea salt, lots of fresh cracked pepper, and 1 teaspoon dried thyme. Place in the oven and bake until the carrots can be pierced easily with a fork. About 40 to 50 minutes. Toss the vegetables half way through cooking time.
4. In a food processor, puree the cooked vegetables (careful squeezing out the hot garlic cloves) with Parmigiano Reggiano and drizzle in the heavy cream while the machine is on.
5. Place the mixture and the broth into a pot and cook over medium heat until warmed through stirring often. Season to taste with more salt and pepper if desired.
Tuesday, February 16, 2010
Cauliflower and Sweet Potato Curry
Slow cooker/crock pot
2 medium-large sweet potatoes, skinned and cubed
2 cups cauliflower, chopped
1-1/2 cup frozen or fresh peas
1 package veggie Chik'n Strips (optional, but highly recommended)
1 cup vegetable stock
1 cup coconut milk (I used light)]
1 teaspoon raw sugar
1 teaspoon crushed garlic
1 small jalapeno, finely chopped
Bunch of cilantro, chopped
1/4 teaspoon turmeric powder
2 teaspoons curry powder
Soy milk (optional, see below)
Method . . .
Place the cubed sweet potatoes, chopped cauliflower, and peas in the slow cooker.
In a medium-sized bowl, combine the vegetable stock, coconut milk, sugar, garlic, jalapeno, cilantro, turmeric and curry powders.
Pour this mixture over the veggies and mix around a bit to coat.
Turn the slow-cooker on the LOW setting and cook for 4 to 5 hours. If you're in a pinch and would rather wait only 2 to 3 hours, you may use the HIGH setting. However, I've read that that makes it all a bit more mushy.
You may find that you want more liquid in the pot. If so, feel free to add splashes of soy milk as desired. However, note that the veggies will cook down.
If you plan to eat the meal the day you make it -- once it is ready, add the Chik'n Strips and heat until they are warm. I decided to add these last so they didn't get too soft. And, actually, we ate ours the next day . . . so I poured the vegetable curry into a big pot, heated it up again (on the stove) and THEN added the Chik'n strips.
2 medium-large sweet potatoes, skinned and cubed
2 cups cauliflower, chopped
1-1/2 cup frozen or fresh peas
1 package veggie Chik'n Strips (optional, but highly recommended)
1 cup vegetable stock
1 cup coconut milk (I used light)]
1 teaspoon raw sugar
1 teaspoon crushed garlic
1 small jalapeno, finely chopped
Bunch of cilantro, chopped
1/4 teaspoon turmeric powder
2 teaspoons curry powder
Soy milk (optional, see below)
Method . . .
Place the cubed sweet potatoes, chopped cauliflower, and peas in the slow cooker.
In a medium-sized bowl, combine the vegetable stock, coconut milk, sugar, garlic, jalapeno, cilantro, turmeric and curry powders.
Pour this mixture over the veggies and mix around a bit to coat.
Turn the slow-cooker on the LOW setting and cook for 4 to 5 hours. If you're in a pinch and would rather wait only 2 to 3 hours, you may use the HIGH setting. However, I've read that that makes it all a bit more mushy.
You may find that you want more liquid in the pot. If so, feel free to add splashes of soy milk as desired. However, note that the veggies will cook down.
If you plan to eat the meal the day you make it -- once it is ready, add the Chik'n Strips and heat until they are warm. I decided to add these last so they didn't get too soft. And, actually, we ate ours the next day . . . so I poured the vegetable curry into a big pot, heated it up again (on the stove) and THEN added the Chik'n strips.
Saturday, February 13, 2010
Cauliflower Zahlouk
1 large cauliflower (largest you can find), cut into small florets
4 cloves garlic, whole
1 strip fresh lemon peel
1/8 lb green beans (I use a fist full of haricot verts), cut into 1/2 inch dice
3/4 cup chickpeas, drained and rinsed
2 Tbsp oil cured black olives, roughly chopped
3/4 cup – 1 cup charmoula dressing, thinned with lemon juice
Charmoula Dressing (makes 1 cup)
1/8 cup lemon juice, plus 1 Tbsp
1/8 cup red wine vinegar
3 cloves garlic, finely minced
1 tsp paprika
1 tsp ground cumin
1/8 tsp cayenne
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
1/2 cup olive oil, plus some extra if needed
salt & pepper
Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes. Remove from pan. Add green beans to steamer and cook until just tender (still having a slight crunch).
While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl. Stir in the parsley, cilantro and olive oil. Set aside.
Place the cauliflower and garlic cloves in a large bowl and mash coarsely. I still like for many of the florets to stay intact, so be gentle. Add the green beans and stir in most of the charmoula dressing. (I say “most” because you really don’t want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.) Gently fold in the chick peas and olives.
Dressing should lightly coat all the ingredients. If you feel you need a touch more dressing, add it. You can also add more olive oil if needed as well.
4 cloves garlic, whole
1 strip fresh lemon peel
1/8 lb green beans (I use a fist full of haricot verts), cut into 1/2 inch dice
3/4 cup chickpeas, drained and rinsed
2 Tbsp oil cured black olives, roughly chopped
3/4 cup – 1 cup charmoula dressing, thinned with lemon juice
Charmoula Dressing (makes 1 cup)
1/8 cup lemon juice, plus 1 Tbsp
1/8 cup red wine vinegar
3 cloves garlic, finely minced
1 tsp paprika
1 tsp ground cumin
1/8 tsp cayenne
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
1/2 cup olive oil, plus some extra if needed
salt & pepper
Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes. Remove from pan. Add green beans to steamer and cook until just tender (still having a slight crunch).
While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl. Stir in the parsley, cilantro and olive oil. Set aside.
Place the cauliflower and garlic cloves in a large bowl and mash coarsely. I still like for many of the florets to stay intact, so be gentle. Add the green beans and stir in most of the charmoula dressing. (I say “most” because you really don’t want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.) Gently fold in the chick peas and olives.
Dressing should lightly coat all the ingredients. If you feel you need a touch more dressing, add it. You can also add more olive oil if needed as well.
Tuesday, February 2, 2010
Caramelized Onion & Shiitake Pasta
2 tbsp. unsalted butter
2 small (or 1 very large) yellow onions, diced
1 lb. shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup Italian Parsley leaves
2 tbsp. olive oil cup olive oil
1 tbsp. lemon juice
1 tsp. sea salt
1 lb. pasta
Parmesan cheese for dusting
Heat a large saute pan over medium-low. Once it’s hot, melt the butter and add the onions. Saute for 20 – 30 minutes or until the onions soften and begin to brown. Add the mushrooms and cook for another 10 – 15 minutes, then add the salt.
While the mushrooms and onions are cooking, prepare the parsley pesto. Chop the parsley leaves and finely as possible, then mix together with the olive oil and lemon juice. Set aside.
Cook the pasta according to package directions (don’t forget to salt the water!) – until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
Toss the pasta into the large saute pan with the onions and mushrooms and add the pasta water. Mix until well-combined.
Serve in bowls, top with a spoonful of the parsley pesto and a generous dusting of Parmesan cheese.
2 small (or 1 very large) yellow onions, diced
1 lb. shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup Italian Parsley leaves
2 tbsp. olive oil cup olive oil
1 tbsp. lemon juice
1 tsp. sea salt
1 lb. pasta
Parmesan cheese for dusting
Heat a large saute pan over medium-low. Once it’s hot, melt the butter and add the onions. Saute for 20 – 30 minutes or until the onions soften and begin to brown. Add the mushrooms and cook for another 10 – 15 minutes, then add the salt.
While the mushrooms and onions are cooking, prepare the parsley pesto. Chop the parsley leaves and finely as possible, then mix together with the olive oil and lemon juice. Set aside.
Cook the pasta according to package directions (don’t forget to salt the water!) – until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
Toss the pasta into the large saute pan with the onions and mushrooms and add the pasta water. Mix until well-combined.
Serve in bowls, top with a spoonful of the parsley pesto and a generous dusting of Parmesan cheese.
Thursday, January 28, 2010
Steamed Fish With Soy Sauce
Ingredients
2 Barramundi Fillets (about 340 g) or 1 Medium Whole Fish
4 Slices of Fresh Ginger, julienned
2 Stalks Scallions, chopped or julienned
1 Red Chili, julienned
Fresh Coriander, chopped
1 ½ Tbsp Soy Sauce
1 Tbsp Chinese Cooking Wine (Shaoxing)
1 tsp Sesame Oil
3 Tbsp Peanut Oil
Method
Combine the fish with ginger, scallions, chili, soy sauce, wine, and sesame oil and steam on a high heat until they are cooked.
Then heat the peanut oil on a moderate to high heat. Carefully, pour the hot oil over the cooked fish. Top the fish with coriander leaves and serve immediately.
2 Barramundi Fillets (about 340 g) or 1 Medium Whole Fish
4 Slices of Fresh Ginger, julienned
2 Stalks Scallions, chopped or julienned
1 Red Chili, julienned
Fresh Coriander, chopped
1 ½ Tbsp Soy Sauce
1 Tbsp Chinese Cooking Wine (Shaoxing)
1 tsp Sesame Oil
3 Tbsp Peanut Oil
Method
Combine the fish with ginger, scallions, chili, soy sauce, wine, and sesame oil and steam on a high heat until they are cooked.
Then heat the peanut oil on a moderate to high heat. Carefully, pour the hot oil over the cooked fish. Top the fish with coriander leaves and serve immediately.
Tuesday, January 19, 2010
Honeyed Mango and Chicken Saute with Toasted Cashews
Ingredients
3 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon honey
6 boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup salted cashews
3 medium garlic cloves, thinly sliced
1/4 medium yellow onion, roughly chopped (about 1/4 cup)
1 medium mango, roughly chopped (about 1 cup)
Sesame Rice, recipe follows
Directions
In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
Toasted Sesame Rice:
3 1/2 cups water
2 cups long-grain rice
1 tablespoon kosher salt
2 tablespoons toasted sesame oil
1/4 cup white sesame seeds
Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 10 minutes
Ease of preparation: easy
3 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon honey
6 boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup salted cashews
3 medium garlic cloves, thinly sliced
1/4 medium yellow onion, roughly chopped (about 1/4 cup)
1 medium mango, roughly chopped (about 1 cup)
Sesame Rice, recipe follows
Directions
In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
Toasted Sesame Rice:
3 1/2 cups water
2 cups long-grain rice
1 tablespoon kosher salt
2 tablespoons toasted sesame oil
1/4 cup white sesame seeds
Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 10 minutes
Ease of preparation: easy
Saturday, January 16, 2010
Rosemary Pork Tenderloin
Ingredients
1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon
Directions
In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon
Directions
In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
Nutty Greens with Bacon and Blue Cheese
Ingredients
Kosher salt
1 pound haricots verts, trimmed
3 slices bacon
4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.
Kosher salt
1 pound haricots verts, trimmed
3 slices bacon
4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.
Mashed Potatoes with Bacon and Cheddar
Description
Reminiscent of twice baked potatoes, this take on mashed potatoes includes bacon and cheddar.
Ingredients
5 lb russet potatoes
10 sli bacon
8 oz cream cheese
1⁄2 c unsalted butter, melted
1 c sour cream
1⁄4 c chives, minced
2 1⁄2 c cheddar cheese, grated
2 t kosher salt
1⁄2 t pepper
Instructions
1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Reminiscent of twice baked potatoes, this take on mashed potatoes includes bacon and cheddar.
Ingredients
5 lb russet potatoes
10 sli bacon
8 oz cream cheese
1⁄2 c unsalted butter, melted
1 c sour cream
1⁄4 c chives, minced
2 1⁄2 c cheddar cheese, grated
2 t kosher salt
1⁄2 t pepper
Instructions
1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Jalapeno Bacon Stuffed Potatoes
Total Recipe cost: $4.82
Servings Per Recipe: 6
Cost per serving: $0.80
Prep time: 10 min. Cook time: 90 min. Total: 100 min. (mostly passive cooking time)
INGREDIENTS
3 medium to large russet potatoes
1 cup cheddar chees
6 oz. applewood smoked bacon
3 small jalapenos
2 Tbsp butter
1/2 cup milk
1 Tbsp fresh cracked pepper to taste
salt and pepper
STEP 1: Preheat your oven to 400 degrees. Wash the potatoes well and prick with a fork (I do this along the line where I will be cutting them in half later so as not to weaken the skin "shell"). Bake the potatoes for approximately 1 hr. You can check them at 45 minutes, they should be slightly soft when squeezed.
STEP 2: While the potatoes are cooking, cut the bacon into "bit" sized pieces and cook in a skillet over medium/high heat until they are crispy. Spoon them out of the grease and drain on folded up paper towels. Set the bacon aside.
STEP 3: Slice the jalapenos down the center and scoop out the spine and seeds. If you like it extra extra hot, leave some seeds in. Chop the remaining jalapeno pieces into small bits and set aside.
STEP 4: When the potatoes are done cooking, remove them from the oven and turn the oven down to 350 degrees. Let them cool for ten minutes or so and carefully slice them in half length wise. Using a sharp spoon, scoop out the flesh of the potatoes into a bowl leaving some still attached to the skin to give it support.
STEP 5: Add the butter, milk, salt and pepper to the scooped out potato flesh and mash it up good until it is light and fluffy. Stir in the bacon pieces, jalapenos and 2/3 cup cheddar cheese.
STEP 5: Refill the potato shells with the mashed mixture. Top each with a little bit more cheddar (about 1/3 cup total). Place the stuffed potatoes on a baking sheet and bake in the oven until the cheese has melted and browned slightly (about 30 minutes).
NOTE: Use as much or as little jalapeno as you like. My three peppers were very small and the mixture was still extremely spicy. Another option would be to use pickled jalapenos which tend to be slightly less spicy (and you may have some left over from your Pork and Pineapple Burritos).
Six ounces of bacon is about half of a regular sized package. You can freeze the unused portion and keep it handy for making more bacon bits or cook off all of it and freeze the unused cooked bacon bits!
If you are going to freeze your potatoes, refrigerate them first and then once they have chilled wrap them tightly in foil or plastic wrap, place them in a zipper freezer bag and date and label them. Frozen potatoes are also great to bring for lunch because they will stay cool (and safe) for hours until you are ready to reheat and eat!
Servings Per Recipe: 6
Cost per serving: $0.80
Prep time: 10 min. Cook time: 90 min. Total: 100 min. (mostly passive cooking time)
INGREDIENTS
3 medium to large russet potatoes
1 cup cheddar chees
6 oz. applewood smoked bacon
3 small jalapenos
2 Tbsp butter
1/2 cup milk
1 Tbsp fresh cracked pepper to taste
salt and pepper
STEP 1: Preheat your oven to 400 degrees. Wash the potatoes well and prick with a fork (I do this along the line where I will be cutting them in half later so as not to weaken the skin "shell"). Bake the potatoes for approximately 1 hr. You can check them at 45 minutes, they should be slightly soft when squeezed.
STEP 2: While the potatoes are cooking, cut the bacon into "bit" sized pieces and cook in a skillet over medium/high heat until they are crispy. Spoon them out of the grease and drain on folded up paper towels. Set the bacon aside.
STEP 3: Slice the jalapenos down the center and scoop out the spine and seeds. If you like it extra extra hot, leave some seeds in. Chop the remaining jalapeno pieces into small bits and set aside.
STEP 4: When the potatoes are done cooking, remove them from the oven and turn the oven down to 350 degrees. Let them cool for ten minutes or so and carefully slice them in half length wise. Using a sharp spoon, scoop out the flesh of the potatoes into a bowl leaving some still attached to the skin to give it support.
STEP 5: Add the butter, milk, salt and pepper to the scooped out potato flesh and mash it up good until it is light and fluffy. Stir in the bacon pieces, jalapenos and 2/3 cup cheddar cheese.
STEP 5: Refill the potato shells with the mashed mixture. Top each with a little bit more cheddar (about 1/3 cup total). Place the stuffed potatoes on a baking sheet and bake in the oven until the cheese has melted and browned slightly (about 30 minutes).
NOTE: Use as much or as little jalapeno as you like. My three peppers were very small and the mixture was still extremely spicy. Another option would be to use pickled jalapenos which tend to be slightly less spicy (and you may have some left over from your Pork and Pineapple Burritos).
Six ounces of bacon is about half of a regular sized package. You can freeze the unused portion and keep it handy for making more bacon bits or cook off all of it and freeze the unused cooked bacon bits!
If you are going to freeze your potatoes, refrigerate them first and then once they have chilled wrap them tightly in foil or plastic wrap, place them in a zipper freezer bag and date and label them. Frozen potatoes are also great to bring for lunch because they will stay cool (and safe) for hours until you are ready to reheat and eat!
Parmesan Roasted Potatoes
1/2 cup finely grated parmesan (1 1/2 ounces)
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
8 large boiling potatoes (3 1/2 pounds), peeled and quartered lengthwise
1 stick (1/2 cup) unsalted butter, melted
Preheat oven to 350°F.Sprinkle cheese on wax paper or foil and dry 1 hour. Transfer to a large sealable bag with flour, salt, and pepper, then shake to mix.
Rinse potatoes and drain in a colander. Add potatoes to flour mixture, tightly sealing bag, and shake to coat well.
Pour butter into a large shallow baking pan. Lift potatoes from bag and arrange in 1 layer in butter.
Roast in middle or lower third of oven, turning twice, until browned and crisp, about 1 1/4 hours.
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
8 large boiling potatoes (3 1/2 pounds), peeled and quartered lengthwise
1 stick (1/2 cup) unsalted butter, melted
Preheat oven to 350°F.Sprinkle cheese on wax paper or foil and dry 1 hour. Transfer to a large sealable bag with flour, salt, and pepper, then shake to mix.
Rinse potatoes and drain in a colander. Add potatoes to flour mixture, tightly sealing bag, and shake to coat well.
Pour butter into a large shallow baking pan. Lift potatoes from bag and arrange in 1 layer in butter.
Roast in middle or lower third of oven, turning twice, until browned and crisp, about 1 1/4 hours.
Thursday, January 14, 2010
Peanut butter blossoms
Ingredients:
48 HERSHEY'S KISSES
1/2 cup butter flavored shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
1. Remove wrappers from chocolate kisses; place in freezer overnight.(I forgot to freeze them and they came out just fine!)
2. Heat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press frozen peanut butter filled chocolate piece into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. 48 cookies.
48 HERSHEY'S KISSES
1/2 cup butter flavored shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
1. Remove wrappers from chocolate kisses; place in freezer overnight.(I forgot to freeze them and they came out just fine!)
2. Heat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press frozen peanut butter filled chocolate piece into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. 48 cookies.
Curried Couscous With Roasted Butternut Squash and Spinach
1/2 butternut squash
2 TBSP plus 2 tsp olive oil, divided
1 tsp cumin
1/8 tsp cayenne pepper
salt
1 1/4 cup instant whole wheat couscous
1/2 cup dried cranberries
1 TBSP curry powder
1 tsp salt
1 tsp sugar
1 1/4 cup boiling water
1/4 cup orange juice
2 cups fresh baby spinach, chopped
2 green onions, green part only, thinly sliced
2 TBSP fresh lemon juice
3/4 cup toasted pecans, coarsely chopped
Preheat oven to 425 degrees. Line baking sheet with aluminum foil. Peel butternut squash and scoop out seeds. We'll only be using half of the squash so if you're not going to roast the entire squash, cover other half with plastic wrap and refrigerate for further use. Dice squash into 3/4" cubes. Place squash into a bowl and drizzle with two tsp of olive oil. Stir to coat. Season with salt, cumin and cayenne pepper. Stir again to evenly coat squash with spices. Place squash on prepared baking sheet in a single layer. Roast in oven for 30-35 minutes, until fork tender, stirring after 15 minutes so squash cooks and browns evenly. Remove from oven and set aside.
Stir the couscous, cranberries, salt, sugar and curry powder together in a heat-proof bowl. Add boiling water and orange juice. Stir well and cover with plastic wrap. Set aside for five minutes then uncover and fluff with fork. Stir in the remainder of the olive oil, lemon juice, spinach, green onions and pecans. Gently fold in butternut squash. Serve warm, cold or at room temperature.
2 TBSP plus 2 tsp olive oil, divided
1 tsp cumin
1/8 tsp cayenne pepper
salt
1 1/4 cup instant whole wheat couscous
1/2 cup dried cranberries
1 TBSP curry powder
1 tsp salt
1 tsp sugar
1 1/4 cup boiling water
1/4 cup orange juice
2 cups fresh baby spinach, chopped
2 green onions, green part only, thinly sliced
2 TBSP fresh lemon juice
3/4 cup toasted pecans, coarsely chopped
Preheat oven to 425 degrees. Line baking sheet with aluminum foil. Peel butternut squash and scoop out seeds. We'll only be using half of the squash so if you're not going to roast the entire squash, cover other half with plastic wrap and refrigerate for further use. Dice squash into 3/4" cubes. Place squash into a bowl and drizzle with two tsp of olive oil. Stir to coat. Season with salt, cumin and cayenne pepper. Stir again to evenly coat squash with spices. Place squash on prepared baking sheet in a single layer. Roast in oven for 30-35 minutes, until fork tender, stirring after 15 minutes so squash cooks and browns evenly. Remove from oven and set aside.
Stir the couscous, cranberries, salt, sugar and curry powder together in a heat-proof bowl. Add boiling water and orange juice. Stir well and cover with plastic wrap. Set aside for five minutes then uncover and fluff with fork. Stir in the remainder of the olive oil, lemon juice, spinach, green onions and pecans. Gently fold in butternut squash. Serve warm, cold or at room temperature.
Wednesday, January 13, 2010
Sticky Lemon Chicken
Ingredients
1 large chicken jointed into 8-10 pieces or chicken thighs or pieces or…
Sea salt and black pepper
3-4 tbsp olive oil
2 cloves of garlic, halved horizontally
Few thyme sprigs
Splash of sherry vinegar or red wine vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced
Bunch of flat leaf parsley, chopped
Cooking Method:
1) Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2) Pour in a 1/2 cup of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
3) Transfer the chicken to a platter and sprinkle over the chopped parsley.
4) Serve with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).
1 large chicken jointed into 8-10 pieces or chicken thighs or pieces or…
Sea salt and black pepper
3-4 tbsp olive oil
2 cloves of garlic, halved horizontally
Few thyme sprigs
Splash of sherry vinegar or red wine vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced
Bunch of flat leaf parsley, chopped
Cooking Method:
1) Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2) Pour in a 1/2 cup of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
3) Transfer the chicken to a platter and sprinkle over the chopped parsley.
4) Serve with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).
Spicy Garlic Green Beans
Ingredients:
1 lb green beans, ends trimmed
2 tbsp olive oil
6 cloves garlic, minced
1 tbsp red pepper flakes
Pink Himalayan Finishing Salt
Pepper
Directions:
Bring a large pot of water to a boil. Add the green beans and cook until just tender but they still have a bite. Drain and shock in an ice bath.
Meanwhile, heat the olive oil in a large skillet. Add the garlic and red pepper flakes and saute as they release their flavor. Add the green beans to the skillet and combine while heating the green beans again. Remove and finish with a sprinkle of finishing salt and pepper if desired.
1 lb green beans, ends trimmed
2 tbsp olive oil
6 cloves garlic, minced
1 tbsp red pepper flakes
Pink Himalayan Finishing Salt
Pepper
Directions:
Bring a large pot of water to a boil. Add the green beans and cook until just tender but they still have a bite. Drain and shock in an ice bath.
Meanwhile, heat the olive oil in a large skillet. Add the garlic and red pepper flakes and saute as they release their flavor. Add the green beans to the skillet and combine while heating the green beans again. Remove and finish with a sprinkle of finishing salt and pepper if desired.
Sunday, January 10, 2010
Potato and Leek Soup
From Pinch My Salt
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
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