makes 2 dozen cookies
INGREDIENTS
1 cup (2 stick) unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup all-purpose flour
1/4 cup corn starch
1 small Toblerone chocolate bar, chopped
3 small Toblerone chocolate bar, individual triangles separated
DIRECTIONS
1. Preheat oven to 375F. Line baking sheet with parchment.
2. In a medium bowl, cream butter and sugar until light and fluffy.
3. Add flour and cornstarch gradually while beating continuously. Beat until light. Add chopped Toblerone bits.
4. Drop tablespoons of dough and slightly flatten onto baking sheet. Squish Toblerone triangles in the middle of each cookie.
5. Bake for 12-14 minutes. Cool completely for best texture!
Thursday, December 29, 2011
Mushroom Bruschetta
1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
1 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
2 large garlic cloves to rub over the baguette
Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
1 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
2 large garlic cloves to rub over the baguette
Heat oven to broil. Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden. Remove and set aside. Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color; about 10 minutes. Add the portobello mushroom, and cook until lightly browned; about 5 minutes. Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper. Remove the mushrooms from the pan and set aside in a bowl. Add the balsamic vinegar to the frying pan, and bring to medium heat. Using a wooden spoon, keep stirring until reduced in half, about 4 minutes. Lower the heat, and stir the mushrooms and their juices into the reduction. Serve on the slices of toasted baguette.
Tomato Gorgonzola Soup
Ingredients:
2 tbsp olive oil
1 white onion, chopped
3-4 cloves garlic, minced
1/2 tsp baking soda (to prevent curdling)
8 oz low fat cream cheese
8 oz gorgonzola cheese
1 cup half and half
3-14.5 oz cans of fire roasted tomatoes, salt free
2 cups low sodium tomato juice
1/2 tsp basil
1/2 tsp paprika
1/2 tsp oregano
salt and pepper, to taste
Prep time: 30 minutes
Servings: 8 servings, about 1-1/2 cups each
Cooking Instructions:
In a large sauce pan, heat the olive oil over medium heat. Add the onion and garlic and saute until the onion is tender, about 4 minutes. Add the baking soda, the gorgonzola cheese, the cream cheese, and the half and half. Break apart the cream cheese and stir until the cheeses have melted. Increase the heat to medium-high and let the soup heat for a few minutes, stirring occasionally. Add the canned tomatoes, tomato juice, and spices. Stir to combine. Heat for a few minutes until the tomatoes are slightly tender. Then blend the soup using an immersion blender or by pouring the soup into a regular blender and blending in parts and return to heat. Stirring frequently, heat to a simmer and let simmer for at least 10 minutes. Remove from heat and serve immediately. Garnish with extra oregano or basil. Enjoy and don’t forget to go for second helpings!
2 tbsp olive oil
1 white onion, chopped
3-4 cloves garlic, minced
1/2 tsp baking soda (to prevent curdling)
8 oz low fat cream cheese
8 oz gorgonzola cheese
1 cup half and half
3-14.5 oz cans of fire roasted tomatoes, salt free
2 cups low sodium tomato juice
1/2 tsp basil
1/2 tsp paprika
1/2 tsp oregano
salt and pepper, to taste
Prep time: 30 minutes
Servings: 8 servings, about 1-1/2 cups each
Cooking Instructions:
In a large sauce pan, heat the olive oil over medium heat. Add the onion and garlic and saute until the onion is tender, about 4 minutes. Add the baking soda, the gorgonzola cheese, the cream cheese, and the half and half. Break apart the cream cheese and stir until the cheeses have melted. Increase the heat to medium-high and let the soup heat for a few minutes, stirring occasionally. Add the canned tomatoes, tomato juice, and spices. Stir to combine. Heat for a few minutes until the tomatoes are slightly tender. Then blend the soup using an immersion blender or by pouring the soup into a regular blender and blending in parts and return to heat. Stirring frequently, heat to a simmer and let simmer for at least 10 minutes. Remove from heat and serve immediately. Garnish with extra oregano or basil. Enjoy and don’t forget to go for second helpings!
Wednesday, December 28, 2011
Slow Cooker Chicken Chili
Total Time: 6 hr 10 min
Prep: 10 min
Cook: 6 hr 0 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Prep: 10 min
Cook: 6 hr 0 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Monday, December 12, 2011
Spicy Pork Stew with Chickpeas and Sausage
Prep time: 20 minutes
Cook time: 3 hours
Smoked paprika adds a lovely smokey flavor to this stew. If you don't have any, and can't find it anywhere, you can sub regular paprika.
INGREDIENTS
1 Tbsp olive oil
3 pounds pork shoulder, cut into 1-2 inch chunks
Salt
1 large onion, chopped
1 large carrot, chopped
All of the cloves from 1 head garlic, peeled and chopped
1 pound hot Italian sausage links (not loose) or Spanish chorizo (use gluten-free sausages for gluten-free option)
1 15-ounce can crushed tomatoes
3 1/2 cups water
2 Tbsp sweet paprika
1 teaspoon hot paprika (can sub 1/4 teaspoon red chili flakes)
1-2 teaspoons smoked paprika
2 15-ounce cans chickpeas, drained and rinsed
1 bunch parsley, chopped
METHOD
1 Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder. If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat. Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.
2 Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan. Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown. Add the chopped garlic and cook for another minute.
3 Add the pork, the sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas. Add salt to taste. Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.
4 Remove the sausages from the pot and cut them into chunks, then return them to the pot. Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further.
Excellent served with crusty bread and red wine.
Yield: Serves 10 to 12.
Cook time: 3 hours
Smoked paprika adds a lovely smokey flavor to this stew. If you don't have any, and can't find it anywhere, you can sub regular paprika.
INGREDIENTS
1 Tbsp olive oil
3 pounds pork shoulder, cut into 1-2 inch chunks
Salt
1 large onion, chopped
1 large carrot, chopped
All of the cloves from 1 head garlic, peeled and chopped
1 pound hot Italian sausage links (not loose) or Spanish chorizo (use gluten-free sausages for gluten-free option)
1 15-ounce can crushed tomatoes
3 1/2 cups water
2 Tbsp sweet paprika
1 teaspoon hot paprika (can sub 1/4 teaspoon red chili flakes)
1-2 teaspoons smoked paprika
2 15-ounce cans chickpeas, drained and rinsed
1 bunch parsley, chopped
METHOD
1 Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork shoulder. If there is a fatty side to a chunk of pork, put that side down on the pan to help render out the fat. Sprinkle a little salt over the pork as it cooks. Once browned, set aside to a bowl.
2 Once the pork pieces have browned and have been removed from the pan, drain off all but a couple tablespoons of fat from the pan. Add the chopped onions and carrots to the pan. Stir well and scrape up any bits from the bottom of the pot. Cook over medium-high heat until the onions start to brown. Add the chopped garlic and cook for another minute.
3 Add the pork, the sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas. Add salt to taste. Bring to a simmer and cook for at least 2 hours, or until the pork shoulder is melt-in-your mouth tender.
4 Remove the sausages from the pot and cut them into chunks, then return them to the pot. Add the chickpeas and parsley, stir well and adjust salt to taste. Cook for 5 minutes further.
Excellent served with crusty bread and red wine.
Yield: Serves 10 to 12.
Stuffed Roast Turkey Breast Recipe
From Simply Recipes
Prep time: 30 minutes
Cook time: 1 hour
Even if you end up not eating the skin, it's important to wrap it around the turkey roll for roasting. It will bathe the turkey in flavor and will keep the breast from drying out.
INGREDIENTS
1 boneless turkey breast (about 2 lbs)
Butter, olive oil, OR bacon fat
Salt
1/4 ounce dried porcini mushrooms
1 thick slice of bacon*
1/4 cup minced shallot
2 Tbsp chopped dried cranberries
1 teaspoon minced sage
1/2 cup breadcrumbs
1 tablespoons chopped parsley
3 Tbsp turkey or chicken stock (can sub water)
1 turkey wing (optional)
1 tablespoon flour
1 cup turkey or chicken stock
Salt and pepper
Poultry seasoning
*If you don't eat bacon, you can skip, just use a generous tablespoon of butter instead, to sauté the shallots.
METHOD
1 Place dried porcini mushrooms in a bowl. Cover with hot water and let sit for 15 minutes or so while the bacon in the next step is cooking. Once rehydrated, then chop.
2 Slowly cook the bacon in a medium frying pan on medium heat until crispy. Remove the bacon to a paper-towel lined plate. Once cool enough to touch, chop. You should have at least a tablespoon of fat in the pan. (If not, add butter or olive oil to make up the difference.) Heat the same pan on medium (do not drain the fat rendered out of the bacon), add the minced shallots and cook until the shallots begin to brown. Add the chopped dried cranberries, minced sage and chopped mushrooms. Stir well and cook for 2-3 minutes. Add the breadcrumbs, the parsley, chopped bacon, and the turkey or chicken stock and stir well. You want a rough paste, something that will stick to itself. Remove from the heat and allow the stuffing to cool.
3 To make the stuffed turkey breast, remove the skin from the turkey in one piece and reserve. Put the turkey breast between two pieces of wax paper or plastic wrap and gently pound with a mallet until it is about 1/4 inch thick. (It may be easier to butterfly the breast first, depending on how big the breast is.)
4 Trim the pounded breast until it is roughly a rectangle. Spread a thin layer of the stuffing over the breast, leaving about 3/4 inch border around all sides. Tightly roll the breast lengthwise. Lay the skin over the top of the rolled breast and tuck any under the edges.
5 Tie the rolled turkey breast tightly with kitchen string and set it on a roasting pan. Paint it with olive oil, or smear butter or bacon fat over it and sprinkle with salt. If you want more drippings for gravy, place pieces of a turkey wing on the roasting pan as well.
6 Roast at 400° for 20 minutes, then drop the heat to 325° and roast for another 10-15 minutes, or until the internal temperature of the breast reads about 155° on a meat thermometer.
7 Once the turkey reaches that temperature remove it from the roasting pan and tent it loosely with foil. Let it rest at least 10 minutes, and up to 25 minutes.
8 While the turkey breast is resting, if you want, you may be able to make a little gravy with the drippings. If you are only cooking the breast, and not the optional turkey wing as well, you may not have much to work with. But even a little bit of drippings can flavor a gravy. (If you really don't have much fat to work with, you can melt two tablespoons of butter into the roasting pan.) Take the roasting pan with drippings and place over two burners on the stove-top on medium (if using turkey wing, remove first). Sprinkle with flour and stir until the flour is incorporated into the drippings. Slowly add stock, whisking constantly, until smooth. Season with salt, pepper, and poultry seasoning or ground sage or thyme. Let simmer on the stove until thickened to your preference.
Yield: Serves 3-4.
Prep time: 30 minutes
Cook time: 1 hour
Even if you end up not eating the skin, it's important to wrap it around the turkey roll for roasting. It will bathe the turkey in flavor and will keep the breast from drying out.
INGREDIENTS
1 boneless turkey breast (about 2 lbs)
Butter, olive oil, OR bacon fat
Salt
1/4 ounce dried porcini mushrooms
1 thick slice of bacon*
1/4 cup minced shallot
2 Tbsp chopped dried cranberries
1 teaspoon minced sage
1/2 cup breadcrumbs
1 tablespoons chopped parsley
3 Tbsp turkey or chicken stock (can sub water)
1 turkey wing (optional)
1 tablespoon flour
1 cup turkey or chicken stock
Salt and pepper
Poultry seasoning
*If you don't eat bacon, you can skip, just use a generous tablespoon of butter instead, to sauté the shallots.
METHOD
1 Place dried porcini mushrooms in a bowl. Cover with hot water and let sit for 15 minutes or so while the bacon in the next step is cooking. Once rehydrated, then chop.
2 Slowly cook the bacon in a medium frying pan on medium heat until crispy. Remove the bacon to a paper-towel lined plate. Once cool enough to touch, chop. You should have at least a tablespoon of fat in the pan. (If not, add butter or olive oil to make up the difference.) Heat the same pan on medium (do not drain the fat rendered out of the bacon), add the minced shallots and cook until the shallots begin to brown. Add the chopped dried cranberries, minced sage and chopped mushrooms. Stir well and cook for 2-3 minutes. Add the breadcrumbs, the parsley, chopped bacon, and the turkey or chicken stock and stir well. You want a rough paste, something that will stick to itself. Remove from the heat and allow the stuffing to cool.
3 To make the stuffed turkey breast, remove the skin from the turkey in one piece and reserve. Put the turkey breast between two pieces of wax paper or plastic wrap and gently pound with a mallet until it is about 1/4 inch thick. (It may be easier to butterfly the breast first, depending on how big the breast is.)
4 Trim the pounded breast until it is roughly a rectangle. Spread a thin layer of the stuffing over the breast, leaving about 3/4 inch border around all sides. Tightly roll the breast lengthwise. Lay the skin over the top of the rolled breast and tuck any under the edges.
5 Tie the rolled turkey breast tightly with kitchen string and set it on a roasting pan. Paint it with olive oil, or smear butter or bacon fat over it and sprinkle with salt. If you want more drippings for gravy, place pieces of a turkey wing on the roasting pan as well.
6 Roast at 400° for 20 minutes, then drop the heat to 325° and roast for another 10-15 minutes, or until the internal temperature of the breast reads about 155° on a meat thermometer.
7 Once the turkey reaches that temperature remove it from the roasting pan and tent it loosely with foil. Let it rest at least 10 minutes, and up to 25 minutes.
8 While the turkey breast is resting, if you want, you may be able to make a little gravy with the drippings. If you are only cooking the breast, and not the optional turkey wing as well, you may not have much to work with. But even a little bit of drippings can flavor a gravy. (If you really don't have much fat to work with, you can melt two tablespoons of butter into the roasting pan.) Take the roasting pan with drippings and place over two burners on the stove-top on medium (if using turkey wing, remove first). Sprinkle with flour and stir until the flour is incorporated into the drippings. Slowly add stock, whisking constantly, until smooth. Season with salt, pepper, and poultry seasoning or ground sage or thyme. Let simmer on the stove until thickened to your preference.
Yield: Serves 3-4.
Spiced Carrots with Cumin and Fresh Ginger Recipe
1 1/2 pounds carrots
2 tablespoons butter
1/2 teaspoon grated fresh ginger
1/2 teaspoon agave, or 1 tsp. honey
1 teaspoon cumin
1/4 teaspoon chili powder, or cayenne pepper
salt and pepper, to taste
On medium high heat, place the carrots in a large pan with coconut oil, agave and 1/3 cup water. Season carrots with cumin, cayenne, salt and pepper and stir occasionally. Cook for about 20 minutes, until caramelized and tender.
Total time: 25 minutes
Yield: 2-4 servings
2 tablespoons butter
1/2 teaspoon grated fresh ginger
1/2 teaspoon agave, or 1 tsp. honey
1 teaspoon cumin
1/4 teaspoon chili powder, or cayenne pepper
salt and pepper, to taste
On medium high heat, place the carrots in a large pan with coconut oil, agave and 1/3 cup water. Season carrots with cumin, cayenne, salt and pepper and stir occasionally. Cook for about 20 minutes, until caramelized and tender.
Total time: 25 minutes
Yield: 2-4 servings
Honey-Chipotle Sweet Potato Soup
Makes 6-8 servings
Using a whole can of chipotle chiles yields a moderately spicy, but still balanced soup. Feel free to lessen the amount of chiles according to your tastes.
3 1/2 pounds orange-fleshed sweet potatoes or yams, peeled and cut into 1 inch pieces
1 large onion, peeled, trimmed, and cut into 1 inch wedges
8 cloves garlic, peeled
3 tablespoons canola oil
3 to 4 tablespoons honey, divided
1 can (7 ounces) chipotle chiles in adobo sauce
kosher salt
6 to 8 cups vegetable broth
3/4 cups pepitas (pumpkin seeds), toasted
Extra virgin olive oil, to garnish
Preheat the oven to 425˚F. Finely chop the chipotle chiles, reserving the adobo sauce. In a large bowl, combine the sweet potatoes, onion, garlic, cloves, the adobo sauce, chopped chiles, canola oil, 3 tablespoons honey, and 1 1/2 teaspoons kosher salt. Toss well to coat. Spread in a single layer on two foil-lined baking sheets. Roast in the oven for about 45 minutes, trading the position of the pans halfway through, until the potatoes are soft and are dark golden in spots.
Put the roasted vegetables into a large saucepan. Add 6 cups of the vegetable broth and bring to a simmer over medium heat. Reduce heat to low and simmer for 20 minutes. Puree the soup using an immersion blender, or in batches in a normal blender. Be careful if blending hot soup in the blender–do so in small batches and hold the top on with a kitchen towel to avoid an eruption. Add the remaining 2 cups of broth as needed to thin out the soup. Season to taste with kosher salt, black pepper, and an additional tablespoon of honey if desired.
Garnish with a swirl of olive oil, a scattering of toasted pepitas, and a grinding of black pepper.
Using a whole can of chipotle chiles yields a moderately spicy, but still balanced soup. Feel free to lessen the amount of chiles according to your tastes.
3 1/2 pounds orange-fleshed sweet potatoes or yams, peeled and cut into 1 inch pieces
1 large onion, peeled, trimmed, and cut into 1 inch wedges
8 cloves garlic, peeled
3 tablespoons canola oil
3 to 4 tablespoons honey, divided
1 can (7 ounces) chipotle chiles in adobo sauce
kosher salt
6 to 8 cups vegetable broth
3/4 cups pepitas (pumpkin seeds), toasted
Extra virgin olive oil, to garnish
Preheat the oven to 425˚F. Finely chop the chipotle chiles, reserving the adobo sauce. In a large bowl, combine the sweet potatoes, onion, garlic, cloves, the adobo sauce, chopped chiles, canola oil, 3 tablespoons honey, and 1 1/2 teaspoons kosher salt. Toss well to coat. Spread in a single layer on two foil-lined baking sheets. Roast in the oven for about 45 minutes, trading the position of the pans halfway through, until the potatoes are soft and are dark golden in spots.
Put the roasted vegetables into a large saucepan. Add 6 cups of the vegetable broth and bring to a simmer over medium heat. Reduce heat to low and simmer for 20 minutes. Puree the soup using an immersion blender, or in batches in a normal blender. Be careful if blending hot soup in the blender–do so in small batches and hold the top on with a kitchen towel to avoid an eruption. Add the remaining 2 cups of broth as needed to thin out the soup. Season to taste with kosher salt, black pepper, and an additional tablespoon of honey if desired.
Garnish with a swirl of olive oil, a scattering of toasted pepitas, and a grinding of black pepper.
Friday, August 19, 2011
Refreshing cucumber, tomato and shrimp salad
INGREDIENTS
(serves 1)
* ½ seedless cucumber, diced
* 4-5 baby tomatoes, diced
* ½ frozen corn, cooked, drained and cooled
* 200g cooked shrimp
* 2 tbsp fresh tarragon, chopped
* 2 tbsp fresh parsley, chopped
* 2 tbsp fresh lemon thyme, chopped
* 2 tbsp fresh oregano, chopped
“Vinaigrette”
* ½ tsp fennel seeds, ground
* ¼ tsp salt
* ¼ tsp black pepper
* 2 tbsp lemon juice
* 1 tsp olive oil
INSTRUCTIONS
1. In a mixing bowl, add the diced cucumber, tomatoes, cold corn kernels, cooked shrimp and chopped fresh herbs. Mix well and set aside.
2. In a separate bowl, add ground fennel seeds, salt, pepper, lemon juice and olive oil. Whisk until well incorporated.
3. Add to reserved salad and toss ligthly to coat evenly.
4. Garnish with fresh herbs and flowers.
(serves 1)
* ½ seedless cucumber, diced
* 4-5 baby tomatoes, diced
* ½ frozen corn, cooked, drained and cooled
* 200g cooked shrimp
* 2 tbsp fresh tarragon, chopped
* 2 tbsp fresh parsley, chopped
* 2 tbsp fresh lemon thyme, chopped
* 2 tbsp fresh oregano, chopped
“Vinaigrette”
* ½ tsp fennel seeds, ground
* ¼ tsp salt
* ¼ tsp black pepper
* 2 tbsp lemon juice
* 1 tsp olive oil
INSTRUCTIONS
1. In a mixing bowl, add the diced cucumber, tomatoes, cold corn kernels, cooked shrimp and chopped fresh herbs. Mix well and set aside.
2. In a separate bowl, add ground fennel seeds, salt, pepper, lemon juice and olive oil. Whisk until well incorporated.
3. Add to reserved salad and toss ligthly to coat evenly.
4. Garnish with fresh herbs and flowers.
Wednesday, June 15, 2011
Oven Baked BBQ Ribs
Ingredients
2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.
2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.
Monday, June 6, 2011
Peas and Feta Salad
Ingredients:
salad:
3 1/2 cups peas (fresh or frozen)
2 tbs olive oil
2 tbs lemon juice
2 tbs sliced fresh mint
1/2 tsp salt
fresh ground pepper
1/2 cup thinly sliced red onion
feta
Method:
blanch peas in boiling water for 1 1/2 to 3 minutes then drain and rinse with cold water. drain again very well.
in a small bowl, combine remaining ingredients and whisk until combined. stir in peas, onion and feta.
salad:
3 1/2 cups peas (fresh or frozen)
2 tbs olive oil
2 tbs lemon juice
2 tbs sliced fresh mint
1/2 tsp salt
fresh ground pepper
1/2 cup thinly sliced red onion
feta
Method:
blanch peas in boiling water for 1 1/2 to 3 minutes then drain and rinse with cold water. drain again very well.
in a small bowl, combine remaining ingredients and whisk until combined. stir in peas, onion and feta.
Tuesday, May 31, 2011
salted chocolate chip cookies
makes about 10 huge cookies
150g (5oz) unsalted butter, softened
250g (9oz) light brown sugar
1 egg
225g (8oz) plain (all-purpose flour)
225-285g (8-10oz) dark chocolate
1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.
2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.
3. Fold butter mixture into the flour until only just combined.
4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.
5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.
6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.
7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.
__________________________________
150g (5oz) unsalted butter, softened
250g (9oz) light brown sugar
1 egg
225g (8oz) plain (all-purpose flour)
225-285g (8-10oz) dark chocolate
1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.
2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.
3. Fold butter mixture into the flour until only just combined.
4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.
5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.
6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.
7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.
__________________________________
Chickpeas Salad with Sesame and Garlic Dressing
Ingredients
For Salad
1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.
2/3 Cup Diced Cucumber
2/3 Cup Diced Tomatoes
½ Cup Diced Celery
½ Cup Bell Pepper (you can use red, orange or yellow)
2/3 Cup Chopped Water Cress
¼ Cup Chopped Fennel Bulb
1 -2 Tbsp Raw Sunflower Seeds
Dressing
2 Tbsp Tahini
2 Cloves Garlic (minced or pressed)
1 Tsp Lemon Juice
1 Tsp Red Wine Vinegar
¼ Tsp Black Pepper
Salt to Taste
Method
*Dice all salad veggies approximately same size as chickpeas.
In a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
Toss everything together.
In another mixing bowl all ingredients for dressing and whisk everything together. This will be very thick so add water gradually to thin the dressing to until it is pasty. Be careful to not add too much water as after adding dressing veggies in salad will also release water. You don’t want to make it too runny. You can also use raw Sesame Oil to liquefy the dressing instead of water.
Pour dressing over the salad and again toss everything together until dressing is well distributed.
Now note that the salad is not nutty and crunchy, sprinkle sunflower seed over the salad.
For Salad
1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.
2/3 Cup Diced Cucumber
2/3 Cup Diced Tomatoes
½ Cup Diced Celery
½ Cup Bell Pepper (you can use red, orange or yellow)
2/3 Cup Chopped Water Cress
¼ Cup Chopped Fennel Bulb
1 -2 Tbsp Raw Sunflower Seeds
Dressing
2 Tbsp Tahini
2 Cloves Garlic (minced or pressed)
1 Tsp Lemon Juice
1 Tsp Red Wine Vinegar
¼ Tsp Black Pepper
Salt to Taste
Method
*Dice all salad veggies approximately same size as chickpeas.
In a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
Toss everything together.
In another mixing bowl all ingredients for dressing and whisk everything together. This will be very thick so add water gradually to thin the dressing to until it is pasty. Be careful to not add too much water as after adding dressing veggies in salad will also release water. You don’t want to make it too runny. You can also use raw Sesame Oil to liquefy the dressing instead of water.
Pour dressing over the salad and again toss everything together until dressing is well distributed.
Now note that the salad is not nutty and crunchy, sprinkle sunflower seed over the salad.
Friday, May 27, 2011
Shrimp and Couscous Paella
Serves: 6
1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander (optional)
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)
In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.
*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)
1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander (optional)
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)
In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.
*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)
Wednesday, May 18, 2011
Grilled Peaches with Mascarpone and Balsamic Syrup
Ingredients:
1 peach (cut in half and stoned)
1/4 cup balsamic vinegar
1/2 tablespoon honey
2 tablespoons cup mascarpone
1/2 tablespoon honey
Directions:
1. Grill the peach with the cut side down until soft, about 5-10 minutes.
2. Simmer the balsamic vinegar and honey until it thickens, about 5-10 minutes.
3. Mix the mascarpone and honey.
4. Serve the grilled peaches with topped with the mascarpone and the balsamic syrup.
1 peach (cut in half and stoned)
1/4 cup balsamic vinegar
1/2 tablespoon honey
2 tablespoons cup mascarpone
1/2 tablespoon honey
Directions:
1. Grill the peach with the cut side down until soft, about 5-10 minutes.
2. Simmer the balsamic vinegar and honey until it thickens, about 5-10 minutes.
3. Mix the mascarpone and honey.
4. Serve the grilled peaches with topped with the mascarpone and the balsamic syrup.
Crème Brûlée French Toasts
From Smitten Kitchen
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you.
Makes 6 servings
Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract
Topping
2/3 cup granulated sugar
Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?
Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]
Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.
To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.
Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.
[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]
Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.
Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you.
Monday, May 16, 2011
Sticky Saucepan Carrots
From Jamie Oliver
Ingredients
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt
freshly ground pepper black pepper
Directions
Chop the carrots across into 2 1/4 inch lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side, as in the photo. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them our onto a plate and serve – and watch out for the hot butter!
Ingredients
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt
freshly ground pepper black pepper
Directions
Chop the carrots across into 2 1/4 inch lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side, as in the photo. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them our onto a plate and serve – and watch out for the hot butter!
Friday, May 13, 2011
Chicken braised in white wine & cream
Serves 4
8 chicken pieces (you could also use chicken leg portions, in that case, only use 4)
1 onion, halved
1 carrot, halved
2 garlic cloves, crushed
2 bay leaves
200ml white wine (I used Chardonnay)
250ml cream
300ml chicken stock
fresh thyme stalks
salt & pepper to taste
Pre-heat the oven to 180°c.
In a large, oven-proof pot, brown the chicken all over.
Remove the chicken from the pot and add the onion, carrot and garlic to the pot, allow to fry for 30 seconds then add the bay leaves and wine.
De-glaze the pan, scraping all the sticky bits off the bottom. Add the cream and allow to simmer for 2 minutes.
Add the chicken back to the pot and pour over the chicken stock.
Add the thyme stalks and cover the pot. Place in the oven and allow to oven braise for 30 minutes until the chicken is cooked through.
Remove the lid from the pot after 30 minutes and allow the sauce to reduce for 15 minutes.
Season to taste and serve.
8 chicken pieces (you could also use chicken leg portions, in that case, only use 4)
1 onion, halved
1 carrot, halved
2 garlic cloves, crushed
2 bay leaves
200ml white wine (I used Chardonnay)
250ml cream
300ml chicken stock
fresh thyme stalks
salt & pepper to taste
Pre-heat the oven to 180°c.
In a large, oven-proof pot, brown the chicken all over.
Remove the chicken from the pot and add the onion, carrot and garlic to the pot, allow to fry for 30 seconds then add the bay leaves and wine.
De-glaze the pan, scraping all the sticky bits off the bottom. Add the cream and allow to simmer for 2 minutes.
Add the chicken back to the pot and pour over the chicken stock.
Add the thyme stalks and cover the pot. Place in the oven and allow to oven braise for 30 minutes until the chicken is cooked through.
Remove the lid from the pot after 30 minutes and allow the sauce to reduce for 15 minutes.
Season to taste and serve.
Saturday, May 7, 2011
Lentil Vegetable Soup
From: Barefoot Contessa
Cook Time:1 hr 30 min Level: Easy Yield: 8 to 10 servings
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Cook Time:1 hr 30 min Level: Easy Yield: 8 to 10 servings
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Wednesday, April 6, 2011
Tomato, Parmesan, and Prosciutto Bruschetta
Makes 20-25 servings
2 large beefsteak tomatoes, diced into small cubes
2-3 cloves garlic, minced in a press
1 tsp dried oregano
1 TBSP dijon mustard
1 TBSP balsamic vinegar
2 TBSP, plus additional for croutons, extra-virgin olive oil
1 baguette, cut into 1/2" slices
4 slices prosciutto, pan seared until crispy, then crumble into large pieces
1/2 cup Parmigiano-Reggiano, shaved or grated
Salt and freshly ground pepper
In a medium sized bowl, mix the tomatoes, garlic, oregano, mustard, balsamic vinegar, and the 2 TBSP of olive oil. Season generously with salt and freshly ground black pepper. Cover and let sit in the fridge for at least 25 minutes. The longer it sits, the better the flavor.
Pre-heat broiler to high and position the rack to be in the top third of the oven. On a baking sheet, arrange the slices of baguette in one layer. Brush each slice with olive oil and sprinkle generously with salt and freshly ground pepper. Toast in oven until the edges are golden brown.
Top each slice with the marinated tomatoes, Parmesan, and a piece of prosciutto. Sprinkle with a bit more freshly ground pepper. Serve and devour.
2 large beefsteak tomatoes, diced into small cubes
2-3 cloves garlic, minced in a press
1 tsp dried oregano
1 TBSP dijon mustard
1 TBSP balsamic vinegar
2 TBSP, plus additional for croutons, extra-virgin olive oil
1 baguette, cut into 1/2" slices
4 slices prosciutto, pan seared until crispy, then crumble into large pieces
1/2 cup Parmigiano-Reggiano, shaved or grated
Salt and freshly ground pepper
In a medium sized bowl, mix the tomatoes, garlic, oregano, mustard, balsamic vinegar, and the 2 TBSP of olive oil. Season generously with salt and freshly ground black pepper. Cover and let sit in the fridge for at least 25 minutes. The longer it sits, the better the flavor.
Pre-heat broiler to high and position the rack to be in the top third of the oven. On a baking sheet, arrange the slices of baguette in one layer. Brush each slice with olive oil and sprinkle generously with salt and freshly ground pepper. Toast in oven until the edges are golden brown.
Top each slice with the marinated tomatoes, Parmesan, and a piece of prosciutto. Sprinkle with a bit more freshly ground pepper. Serve and devour.
Sunday, March 27, 2011
Asparagus Soup
Serves 4-6
1 pound asparagus spears
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
Salt
4 cups chicken stock
1/2 cup heavy cream
Freshly ground black pepper
1/4 cup finely grated Pecorino Romano cheese
Trim and discard the woody ends of the asparagus. Cut and reserve 4-6 asparagus tips, 2 inches in length. Slice remaining spears in 1/4 inch pieces.
Melt butter with the oil in a soup pot over medium heat. Add onion and 1/2 teaspoon salt. Sauté onion until translucent without browning, about 2 minutes. Add asparagus pieces and sauté until brightened in color and beginning to soften, 2 minutes. Add stock; bring to a boil then reduce heat and simmer, partially covered, until asparagus are very tender, about 20 minutes.
While the soup is simmering, blanch the reserved asparagus tips in salted boiling water until bright in color, 30 seconds. Drain and rinse under cold water; set aside.
Purée soup with an immersion blender or carefully in batches in a food processor. Return to soup pot. Add cream and black pepper and heat through to serving temperature. Taste for seasoning. Serve in bowls or glasses, sprinkled with pecorino cheese. Garnish with asparagus spears.
1 pound asparagus spears
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
Salt
4 cups chicken stock
1/2 cup heavy cream
Freshly ground black pepper
1/4 cup finely grated Pecorino Romano cheese
Trim and discard the woody ends of the asparagus. Cut and reserve 4-6 asparagus tips, 2 inches in length. Slice remaining spears in 1/4 inch pieces.
Melt butter with the oil in a soup pot over medium heat. Add onion and 1/2 teaspoon salt. Sauté onion until translucent without browning, about 2 minutes. Add asparagus pieces and sauté until brightened in color and beginning to soften, 2 minutes. Add stock; bring to a boil then reduce heat and simmer, partially covered, until asparagus are very tender, about 20 minutes.
While the soup is simmering, blanch the reserved asparagus tips in salted boiling water until bright in color, 30 seconds. Drain and rinse under cold water; set aside.
Purée soup with an immersion blender or carefully in batches in a food processor. Return to soup pot. Add cream and black pepper and heat through to serving temperature. Taste for seasoning. Serve in bowls or glasses, sprinkled with pecorino cheese. Garnish with asparagus spears.
Sunday, March 6, 2011
Peanut Butter Chocolate Chip Bars
2 eggs
1 cup sugar
½ cup brown sugar
½ cup creamy peanut butter (cheap stuff, like JIF)
1 tsp vanilla extract
2 tbsp butter (room temperature)
1 ¼ cups flour
1 tsp baking powder
½ tsp salt
½ cup chocolate chips
Heat oven to 350 F. Grease an 8x8 or 9x9 pan with cooking spray and sprinkle with flour, be sure all the surface is floured and tap out excess.
In a large mixing bowl crack eggs and beat a little with a whisk. Add sugars and whisk well. Add peanut butter and mix until combined. Add vanilla and butter. Be sure everything is well combined.
Sift in flour, baking powder and salt. Switch to a wooden spoon and mix well. Pour into prepared pan. You’ll probably need to use a spatula to spread the batter evenly, since it flows more like cookie dough than batter. Smooth top and sprinkle with chocolate chips. Use spatula and press down chips into the dough.
Bake for 35 minutes (8x8) or 25 minutes (9x9) or until a toothpick poked into the cake comes out with only crumbs, no wet batter. Remove from the oven and allow to cool on a wire rack for a full hour. Remove from the pan and cut into bars! 12 or 16 bars if you feel like being proper.
1 cup sugar
½ cup brown sugar
½ cup creamy peanut butter (cheap stuff, like JIF)
1 tsp vanilla extract
2 tbsp butter (room temperature)
1 ¼ cups flour
1 tsp baking powder
½ tsp salt
½ cup chocolate chips
Heat oven to 350 F. Grease an 8x8 or 9x9 pan with cooking spray and sprinkle with flour, be sure all the surface is floured and tap out excess.
In a large mixing bowl crack eggs and beat a little with a whisk. Add sugars and whisk well. Add peanut butter and mix until combined. Add vanilla and butter. Be sure everything is well combined.
Sift in flour, baking powder and salt. Switch to a wooden spoon and mix well. Pour into prepared pan. You’ll probably need to use a spatula to spread the batter evenly, since it flows more like cookie dough than batter. Smooth top and sprinkle with chocolate chips. Use spatula and press down chips into the dough.
Bake for 35 minutes (8x8) or 25 minutes (9x9) or until a toothpick poked into the cake comes out with only crumbs, no wet batter. Remove from the oven and allow to cool on a wire rack for a full hour. Remove from the pan and cut into bars! 12 or 16 bars if you feel like being proper.
Thursday, February 24, 2011
Banana Split Brownies
from Fine Cooking, February/March 2011
Brownies
1 cup (2 sticks) unsalted butter
1 3/4 cups sugar
1/2 teaspoon salt
3 large eggs
1/2 cup mashed overripe banana (about 1 medium banana)
1/2 teaspoon vanilla extract
2/3 cup (3 oz) all-purpose flour
3/4 cup (2 1/2 oz) unsweetened cocoa powder
Topping
3/4 cup plus 2 tablespoons heavy cream
1/2 cup chopped ripe banana (about 1 medium)
7 oz semisweet or bittersweet chocolate (55-62% cacao), finely chopped
2 cups mini marshmallows
1/4 cup sliced almonds
To make the brownies: Preheat oven to 350 F. Line a 9-inch square metal baking pan with foil, leaving an overhang on opposite sides so you can lift the brownies out. Spray the foil with cooking spray with flour (or butter and flour the foil).
In a large saucepan, melt the butter over medium heat until it smells nutty and is golden in color, about 4-5 minutes. Turn off the heat and let the butter cool for 5 minutes. Add the sugar and salt to the pan and whisk to combine. Whisk in the eggs, banana and vanilla. Finally, add the flour and cocoa powder and whisk until all ingredients are combined.
Pour the batter into the prepared pan and spread evenly. Bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack to cool.
To make the topping: while the brownies are cooling, bring the heavy cream to a boil in a small saucepan. Remove the pan from the heat and add the chopped banana. Cover the pan and let steep for 1 hour.
Place the chocolate in a heatproof bowl. Return the cream (with the banana still in the pan) to a boil, stirring occasionally. Pour the cream through a strainer into the bowl with the chocolate. Discard the banana in the strainer. Let the chocolate/cream mixture stand for 1 minute then stir until smooth. Pour the ganache over the brownies and spread evenly.
Preheat your oven's broiler and set a rack about 6 inches from the heating element. Distribute the marshmallows and almonds over the top of the ganache. Put the pan under the broiler - watch it very carefully and turn the pan frequently - until the marshmallows are browned. (I tried to do this with my torch and thought it was much more difficult - marshmallows kept catching on fire!)
Remove the pan to a wire rack and let cool until the ganache is set, at least 1 1/2 hours. Lift the brownies from the pan using the foil handles. Cut the brownies using a wet knife, which will keep the marshmallows from sticking.
Brownies
1 cup (2 sticks) unsalted butter
1 3/4 cups sugar
1/2 teaspoon salt
3 large eggs
1/2 cup mashed overripe banana (about 1 medium banana)
1/2 teaspoon vanilla extract
2/3 cup (3 oz) all-purpose flour
3/4 cup (2 1/2 oz) unsweetened cocoa powder
Topping
3/4 cup plus 2 tablespoons heavy cream
1/2 cup chopped ripe banana (about 1 medium)
7 oz semisweet or bittersweet chocolate (55-62% cacao), finely chopped
2 cups mini marshmallows
1/4 cup sliced almonds
To make the brownies: Preheat oven to 350 F. Line a 9-inch square metal baking pan with foil, leaving an overhang on opposite sides so you can lift the brownies out. Spray the foil with cooking spray with flour (or butter and flour the foil).
In a large saucepan, melt the butter over medium heat until it smells nutty and is golden in color, about 4-5 minutes. Turn off the heat and let the butter cool for 5 minutes. Add the sugar and salt to the pan and whisk to combine. Whisk in the eggs, banana and vanilla. Finally, add the flour and cocoa powder and whisk until all ingredients are combined.
Pour the batter into the prepared pan and spread evenly. Bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack to cool.
To make the topping: while the brownies are cooling, bring the heavy cream to a boil in a small saucepan. Remove the pan from the heat and add the chopped banana. Cover the pan and let steep for 1 hour.
Place the chocolate in a heatproof bowl. Return the cream (with the banana still in the pan) to a boil, stirring occasionally. Pour the cream through a strainer into the bowl with the chocolate. Discard the banana in the strainer. Let the chocolate/cream mixture stand for 1 minute then stir until smooth. Pour the ganache over the brownies and spread evenly.
Preheat your oven's broiler and set a rack about 6 inches from the heating element. Distribute the marshmallows and almonds over the top of the ganache. Put the pan under the broiler - watch it very carefully and turn the pan frequently - until the marshmallows are browned. (I tried to do this with my torch and thought it was much more difficult - marshmallows kept catching on fire!)
Remove the pan to a wire rack and let cool until the ganache is set, at least 1 1/2 hours. Lift the brownies from the pan using the foil handles. Cut the brownies using a wet knife, which will keep the marshmallows from sticking.
Wednesday, February 23, 2011
Moist Individual Spiced Chocolate Cakes
Adapted from Taza Chocolate
Serves 2
2 oz Bittersweet chocolate
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons Cabernet Sauvignon (or other red wine)
1/2 teaspoon vanilla extract
1/2 cup confectioners sugar
1 egg
1 egg yolk
3 tablespoons flour
1/8 teaspoon cinnamon
1/4 teaspoon ground ginger
confectioners sugar, for serving
Preheat your oven to 425F. Butter 2 (6 ounce) ramekins and place them on a baking sheet.
Heat the chocolate and the butter in a double boiler (place the chocolate in a non reactive bowl or pot over a pot with an inch or so of boiling water) until melted. Remove the mixture from the heat and whisk until the chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in the egg and the yolk. Add the flour, cinnamon, and ginger and whisk until smooth. Spoon the batter evenly into the prepared dishes.
Bake the cakes for 12-15 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute and loosen the edges with a knife. Invert them onto serving plates and sprinkle with confectioners sugar if desired.
Serves 2
2 oz Bittersweet chocolate
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons Cabernet Sauvignon (or other red wine)
1/2 teaspoon vanilla extract
1/2 cup confectioners sugar
1 egg
1 egg yolk
3 tablespoons flour
1/8 teaspoon cinnamon
1/4 teaspoon ground ginger
confectioners sugar, for serving
Preheat your oven to 425F. Butter 2 (6 ounce) ramekins and place them on a baking sheet.
Heat the chocolate and the butter in a double boiler (place the chocolate in a non reactive bowl or pot over a pot with an inch or so of boiling water) until melted. Remove the mixture from the heat and whisk until the chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in the egg and the yolk. Add the flour, cinnamon, and ginger and whisk until smooth. Spoon the batter evenly into the prepared dishes.
Bake the cakes for 12-15 minutes or until the sides are firm but the centers are soft. Let the cakes stand for one minute and loosen the edges with a knife. Invert them onto serving plates and sprinkle with confectioners sugar if desired.
Sunday, February 20, 2011
Asian-Style Orange Sauced Norwegian Salmon with Sesame Broccoli
- (4) 5-6 oz Norwegian Salmon fillets, skin removed
- 1/2 cup orange juice
- 1/2 cup rice cooking wine
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sugar
- 4 each orange slices (and more for garnish if you like)
- 3 cups broccoli, florets
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tbsp cilantro
- 1 tsp orange zest
- salt, to taste
- pepper, to taste
Preheat oven to 375° F
Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about 2/3 original volume)
Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish
Bake for 12–15 minutes or until salmon is pink in center.
While salmon is baking, cook broccoli: Blanch florets in large pot of salted boiling water until tender. Strain water and drain florets well. Toss with sesame oil, sesame seeds and dash of soy sauce
Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest.
- 1/2 cup orange juice
- 1/2 cup rice cooking wine
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sugar
- 4 each orange slices (and more for garnish if you like)
- 3 cups broccoli, florets
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tbsp cilantro
- 1 tsp orange zest
- salt, to taste
- pepper, to taste
Preheat oven to 375° F
Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about 2/3 original volume)
Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish
Bake for 12–15 minutes or until salmon is pink in center.
While salmon is baking, cook broccoli: Blanch florets in large pot of salted boiling water until tender. Strain water and drain florets well. Toss with sesame oil, sesame seeds and dash of soy sauce
Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest.
Chinese greens (yu choy) stir fry
Servings: 4 Prep Time: 3 Cook Time: 5
ingredients:
1 pound Chinese greens (called yu choy), cut into 3-inch lengths
4 -6 cloves garlic, whole
1 tablespoon oil
1/4 cup vegetable or chicken broth
directions:
1. Heat the oil in your wok until hot. Turn the heat to medium. Add the garlic cloves to the oil and fry until the cloves are golden brown (but not burnt!). This will flavor the oil.
2. Add the Yu Choy, stir so that each stalk gets a light coating of the garlic-flavored oil. Add the chicken broth and immediately cover. Let the vegetable steam for 3 1/2 minutes until tender. The Yu Choy should still be bright green, the stalks should be soft and still have a nice bite to it.
Notes: When cooking fresh vegetables like this, the heat of your wok should stay at medium to medium-high. If the heat is too hot, the broth may evaporate too quickly and your vegetables may burn. To low, and your vegetables will cook too slowly and you will lose your bright green coloring of the vegetable. You can cook other vegetables the same way, just adjust the amount of broth you add accordingly. Thicker stems need more broth and more steam time. If you are like me, and you love to eat soft, tender, mild garlic cloves, you can add more cloves. Because they are toasted in the oil and then cooked with the vegetables, the garlic turns into a sweet nugget of flavor without the sting of minced garlic.
ingredients:
1 pound Chinese greens (called yu choy), cut into 3-inch lengths
4 -6 cloves garlic, whole
1 tablespoon oil
1/4 cup vegetable or chicken broth
directions:
1. Heat the oil in your wok until hot. Turn the heat to medium. Add the garlic cloves to the oil and fry until the cloves are golden brown (but not burnt!). This will flavor the oil.
2. Add the Yu Choy, stir so that each stalk gets a light coating of the garlic-flavored oil. Add the chicken broth and immediately cover. Let the vegetable steam for 3 1/2 minutes until tender. The Yu Choy should still be bright green, the stalks should be soft and still have a nice bite to it.
Notes: When cooking fresh vegetables like this, the heat of your wok should stay at medium to medium-high. If the heat is too hot, the broth may evaporate too quickly and your vegetables may burn. To low, and your vegetables will cook too slowly and you will lose your bright green coloring of the vegetable. You can cook other vegetables the same way, just adjust the amount of broth you add accordingly. Thicker stems need more broth and more steam time. If you are like me, and you love to eat soft, tender, mild garlic cloves, you can add more cloves. Because they are toasted in the oil and then cooked with the vegetables, the garlic turns into a sweet nugget of flavor without the sting of minced garlic.
Thursday, January 27, 2011
Chocolate Pudding Pie
Adapted from Williams-Sonoma’s “Pie & Tart”
Makes one 9-inch pie (8 servings)
1 Chocolate Cookie Crust (see below)
Filling:
2 1/2 cups whole milk
5 ounces (155 g) chopped semisweet chocolate (or chocolate chips)
4 large egg yolks
3/4 cup (185 g) sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Topping:
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
Garnish: chocolate curls
1. For the Filling: In a heavy saucepan over medium-high heat, warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.
2. In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.
3. Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.
4. Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.
5. Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.
6. For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.
7. For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.
8. Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath.
9. Decorate with chocolate curls.
10. Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving.
Chocolate Cookie Crust
1 1/4 cups (4 ounces) cookie crumbs from chocolate wafers (pulverized in the food processor)
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the cookie crumbs, butter and sugar.
3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.
4. Bake for 5 minutes.
Makes one 9-inch pie (8 servings)
1 Chocolate Cookie Crust (see below)
Filling:
2 1/2 cups whole milk
5 ounces (155 g) chopped semisweet chocolate (or chocolate chips)
4 large egg yolks
3/4 cup (185 g) sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Topping:
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
Garnish: chocolate curls
1. For the Filling: In a heavy saucepan over medium-high heat, warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.
2. In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.
3. Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.
4. Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.
5. Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.
6. For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.
7. For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.
8. Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath.
9. Decorate with chocolate curls.
10. Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving.
Chocolate Cookie Crust
1 1/4 cups (4 ounces) cookie crumbs from chocolate wafers (pulverized in the food processor)
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the cookie crumbs, butter and sugar.
3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan.
4. Bake for 5 minutes.
Thursday, January 20, 2011
One-pan dark chocolate chunk skillet cookie
1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks
1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks
1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
Friday, January 14, 2011
Blueberry-pecan baked french toast
Ingredients:
1-2 baguettes (depending on size) - I used whole grain baguettes
6 large eggs
3 cups milk
1 teaspoon vanilla
1/2 tsp nutmeg
3/4 cup packed brown sugar
1 cup pecans
1/2 stick butter (plus 1 teaspoon butter)
1/4 teaspoon salt
2 cups blueberries
1-2 baguettes (depending on size) - I used whole grain baguettes
6 large eggs
3 cups milk
1 teaspoon vanilla
1/2 tsp nutmeg
3/4 cup packed brown sugar
1 cup pecans
1/2 stick butter (plus 1 teaspoon butter)
1/4 teaspoon salt
2 cups blueberries
Directions
- Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
- When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.)
- Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.
Saturday, January 8, 2011
Nutella Candy Bars
1 cup Nutella
2 cups graham cracker crumbs (finely ground)
2 cups powdered sugar
1 cup unsalted butter, melted
4 Tablespoons Nutella
1 1/2 cups semi sweet chocolate chips.
Put 1 cup of Nutella in a large bowl.
In a food processor, grind up the graham crackers. Measure out 2 cups of graham cracker crumbs and add them to the Nutella.
Add 2 cups of powdered sugar. Mix everything together.
Pour in 1 cup of melted unsalted butter and stir to completely combined.
Spray the inside of the pan with non stick spray. This will help the wax paper/parchment paper stick to the pan. Line a 9 by 12 baking pan with wax paper or parchment paper.
Put the Nutella Candy Bar mixture in the pan and press it down evenly.
For the topping:
In a microwavable bowl, melt together 4 Tablespoons of Nutella and 1 1/2 cups of semi sweet chocolate chips.
Pour of the Nutella Candy Bars and spread it out evenly.
Refrigerate the Nutella Candy Bars for 1 hour. Let the Nutella Candy Bars come to room temperature before you eat them!
2 cups graham cracker crumbs (finely ground)
2 cups powdered sugar
1 cup unsalted butter, melted
4 Tablespoons Nutella
1 1/2 cups semi sweet chocolate chips.
Put 1 cup of Nutella in a large bowl.
In a food processor, grind up the graham crackers. Measure out 2 cups of graham cracker crumbs and add them to the Nutella.
Add 2 cups of powdered sugar. Mix everything together.
Pour in 1 cup of melted unsalted butter and stir to completely combined.
Spray the inside of the pan with non stick spray. This will help the wax paper/parchment paper stick to the pan. Line a 9 by 12 baking pan with wax paper or parchment paper.
Put the Nutella Candy Bar mixture in the pan and press it down evenly.
For the topping:
In a microwavable bowl, melt together 4 Tablespoons of Nutella and 1 1/2 cups of semi sweet chocolate chips.
Pour of the Nutella Candy Bars and spread it out evenly.
Refrigerate the Nutella Candy Bars for 1 hour. Let the Nutella Candy Bars come to room temperature before you eat them!
Fallen Chocolate Soufflé Cake
Recipe adapted from Bittersweet by Alice Medrich
Ingredients
¼ Cup (1 oz) Blanched Almond
3 Tbsp All-Purpose Flour
3 oz Bittersweet or Semisweet Chocolate, finely chopped
½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 Cup Sugar
½ Cup Boiling Water
2 Large Eggs, separated, at room temperature
1 Tbsp Brandy
2 Large Egg Whites, at room temperature
Scant ¼ tsp Cream of Tartar
2 to 3 tsp Powdered Sugar
Lightly Sweetened Whipped Cream for topping (optional)
An 8 x 3 Springform Pan or Cheesecake Pan with a removable bottom
Method
Position a rack in the lower third of the oven and preheat the oven to 375˚F. Place a round of parchment paper in the bottom of the cake pan and spray the sides with vegetable oil spray.
In a food processor or blender, grind the almonds with the flour until very fine.
Combine the chocolate, cocoa, and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy; set aside.
Combine the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat on high speed until stiff but not dry.
Whisk the flour and almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.
Bake for 30 to 35 minutes, until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The torte will sink like a soufflé.
Taking care not to crack the edges of the torte, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter. Using a fine mesh sieve, sift a little powdered sugar over the top. Serve with a little whipped cream, if you desired.
Ingredients
¼ Cup (1 oz) Blanched Almond
3 Tbsp All-Purpose Flour
3 oz Bittersweet or Semisweet Chocolate, finely chopped
½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 Cup Sugar
½ Cup Boiling Water
2 Large Eggs, separated, at room temperature
1 Tbsp Brandy
2 Large Egg Whites, at room temperature
Scant ¼ tsp Cream of Tartar
2 to 3 tsp Powdered Sugar
Lightly Sweetened Whipped Cream for topping (optional)
An 8 x 3 Springform Pan or Cheesecake Pan with a removable bottom
Method
Position a rack in the lower third of the oven and preheat the oven to 375˚F. Place a round of parchment paper in the bottom of the cake pan and spray the sides with vegetable oil spray.
In a food processor or blender, grind the almonds with the flour until very fine.
Combine the chocolate, cocoa, and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy; set aside.
Combine the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat on high speed until stiff but not dry.
Whisk the flour and almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.
Bake for 30 to 35 minutes, until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The torte will sink like a soufflé.
Taking care not to crack the edges of the torte, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter. Using a fine mesh sieve, sift a little powdered sugar over the top. Serve with a little whipped cream, if you desired.
Fluffiest Pancakes Ever
Ingredients:
225 grms plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
300ml milk
30 gms butter, melted and cooled
butter for frying
Directions:
Add the first sixingredients to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup.
Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.
225 grms plain flour
1 tablespoon baking powder
1 tbs sugar
pinch of salt
2 large eggs, slightly beaten
300ml milk
30 gms butter, melted and cooled
butter for frying
Directions:
Add the first sixingredients to a blender and mix until the all ingredients are incorporated. Transfer batter to a jug (this makes it much easier to pour). Add a small knob of butter to a frying pan and pour a small amount of batter. Fry on one side until bubbles start to form on the top side. Flip over and cook the reverse side for less than thirty seconds. Serve with maple syrup.
Note: This recipe yielded 12 pancakes. You may need to add extra milk once the batter is sitting for a while as it may become slightly thick. Just add enough to get the same consistency as you started off with.
Tuesday, January 4, 2011
Sautéed Greens with Pine Nuts and Raisins Recipe
From Smitten Kitchen
Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.
INGREDIENTS
1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste
METHOD
1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
Serves 2, can easily be doubled
Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.
INGREDIENTS
1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste
METHOD
1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
Serves 2, can easily be doubled
Broccoli Cheese Casserole Recipe
From the Smitten Kitchen
INGREDIENTS
2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated
METHOD
1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Serves 5 as a main course, 10 as a side.
INGREDIENTS
2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated
METHOD
1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Serves 5 as a main course, 10 as a side.
Subscribe to:
Posts (Atom)