Makes about six cups of slaw
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the steam and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, craberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.
Tuesday, June 23, 2009
One Bowl Chocolate Cake
From Martha Stewart's Baking Handbook
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Butter two round 9-inch cake pans or one 9x13 pan; set aside.
In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to ensure batter is well mixed. Divide batter evenly among pans. (If I have any extra batter I like to make a few mini cupcakes.) Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Frost as desired.
Saturday, June 20, 2009
Blueberry Muffins
MAKES 12 MUFFINS
Lemon-Sugar Topping
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
Muffins
2 cups (about 10 ounces) fresh blueberries, picked over
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12½ ounces) unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk (see note)
1½ teaspoons vanilla extract
Note: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos above, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
BEST BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES
Note: Our preferred brands of frozen blueberries are Wyman’s and Cascadian Farm.Follow recipe for Best Blueberry Muffins, substituting 2 cups frozen berries for fresh. Cook 1 cup berries as directed in step 2. Rinse remaining cup berries under cold water and dry well. In step 3, toss dried berries in flour mixture before adding egg mixture. Proceed with recipe from step 4 as directed.
Lemon-Sugar Topping
1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon
Muffins
2 cups (about 10 ounces) fresh blueberries, picked over
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12½ ounces) unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk (see note)
1½ teaspoons vanilla extract
Note: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos above, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
BEST BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES
Note: Our preferred brands of frozen blueberries are Wyman’s and Cascadian Farm.Follow recipe for Best Blueberry Muffins, substituting 2 cups frozen berries for fresh. Cook 1 cup berries as directed in step 2. Rinse remaining cup berries under cold water and dry well. In step 3, toss dried berries in flour mixture before adding egg mixture. Proceed with recipe from step 4 as directed.
Crustless Quiche
6 eggs
1 cup milk, whole
1 cup heavy cream
6 oz swiss cheese, grated
1 lb asparagus, sliced at an angle into pieces
3 shallots, thinly sliced
1 dried chili, crunched
grey sea salt, to taste
1 tablespoon butter
2 tablespoons olive oil
Heat oven to 425. Spray quiche pan with olive oil and set on a cookie sheet. Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Remove from pan and set aside. Drain back any olive oil/butter mixture into the frying pan and add the asparagus, chilie, and sea salt, cook until bright green and just slightly cooked but crunchy, about 5 minutes. Add shallots and toss, just to coat. Remove from heat and spread into the quiche pan. In a mixing bowl, whisk the eggs until blended, add the milk and cream and blend until mixed. Fold in the cheese. Pour over the asparagus. Bake for about 30 - 40 minutes, until set in the middle and lightly golden on top. Serve. Eat.
1 cup milk, whole
1 cup heavy cream
6 oz swiss cheese, grated
1 lb asparagus, sliced at an angle into pieces
3 shallots, thinly sliced
1 dried chili, crunched
grey sea salt, to taste
1 tablespoon butter
2 tablespoons olive oil
Heat oven to 425. Spray quiche pan with olive oil and set on a cookie sheet. Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Remove from pan and set aside. Drain back any olive oil/butter mixture into the frying pan and add the asparagus, chilie, and sea salt, cook until bright green and just slightly cooked but crunchy, about 5 minutes. Add shallots and toss, just to coat. Remove from heat and spread into the quiche pan. In a mixing bowl, whisk the eggs until blended, add the milk and cream and blend until mixed. Fold in the cheese. Pour over the asparagus. Bake for about 30 - 40 minutes, until set in the middle and lightly golden on top. Serve. Eat.
Berry Crumble
makes 1 large pie-sized or 6 ramekins
For the filling:
1 ½ lbs (4 to 5 cups) berries (I used raspberries and blueberries)
¾ oz (3 tbs) cornstarch
5 ½ oz (2/3 cup) granulated sugar
2 tbs lemon juice
For the topping:
4 ½ oz (1 cup) all purpose flour
2 3/8 oz (1/3 cup) granulated sugar
2 1/8 oz (1/3 cup packed) brown sugar
pinch of salt
8 oz (1 stick) cold butter, diced
1 5/8 oz (½ cup) quick-cooking or regular rolled oats
1 5/8 oz (1/2 cup) sliced almonds
Begin by making the topping. In a food processor, pulse the flour, sugar, brown sugar, salt and butter until you get a coarse mixture. I like to add the oats and pulse a couple of times to break them up a little. Transfer the mixture to a large bowl and add the almonds. Mix in the almonds making clumps (although it will still be pretty loose).
In another large bowl, combine the granulated sugar and cornstarch and mix until all the cornstarch is mixed in with the sugar. Add the fruit and lemon juice and carefully mix, trying not to mash the fruit. Transfer the fruit into a large baking dish (or ramekins) and press the topping on. I like to make sure the fruit is completely covered. Bake in a 350F oven (on a sheet pan to catch the juices) until bubbly and the topping is golden.
Serve warm, with a scoop of ice cream.
For the filling:
1 ½ lbs (4 to 5 cups) berries (I used raspberries and blueberries)
¾ oz (3 tbs) cornstarch
5 ½ oz (2/3 cup) granulated sugar
2 tbs lemon juice
For the topping:
4 ½ oz (1 cup) all purpose flour
2 3/8 oz (1/3 cup) granulated sugar
2 1/8 oz (1/3 cup packed) brown sugar
pinch of salt
8 oz (1 stick) cold butter, diced
1 5/8 oz (½ cup) quick-cooking or regular rolled oats
1 5/8 oz (1/2 cup) sliced almonds
Begin by making the topping. In a food processor, pulse the flour, sugar, brown sugar, salt and butter until you get a coarse mixture. I like to add the oats and pulse a couple of times to break them up a little. Transfer the mixture to a large bowl and add the almonds. Mix in the almonds making clumps (although it will still be pretty loose).
In another large bowl, combine the granulated sugar and cornstarch and mix until all the cornstarch is mixed in with the sugar. Add the fruit and lemon juice and carefully mix, trying not to mash the fruit. Transfer the fruit into a large baking dish (or ramekins) and press the topping on. I like to make sure the fruit is completely covered. Bake in a 350F oven (on a sheet pan to catch the juices) until bubbly and the topping is golden.
Serve warm, with a scoop of ice cream.
Wednesday, June 10, 2009
Fresh Strawberry Muffins
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400º for 20-25 minutes.
Makes one dozen muffins. (Make sure you eat them the day you bake them. They aren't so great the next day.)
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400º for 20-25 minutes.
Makes one dozen muffins. (Make sure you eat them the day you bake them. They aren't so great the next day.)
Brownie pudding cake
Serves 4-6
3/4 cup all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup plus 1/4 cup unsweetened cocoa powder
1/2 cup milk
3 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup firmly packed brown sugar
1 3/4 cups boiling water
powdered sugar, for serving
Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish. Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.
Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.
Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Sprinkle with powdered sugar before serving.
3/4 cup all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup plus 1/4 cup unsweetened cocoa powder
1/2 cup milk
3 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup firmly packed brown sugar
1 3/4 cups boiling water
powdered sugar, for serving
Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish. Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.
Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.
Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Sprinkle with powdered sugar before serving.
Tuesday, June 9, 2009
Egg Salad Sandwich
7 hardboiled eggs
4 tablespoons mayo
2 tablespoons dijon mustard
fresh dill, handful, roughly chopped
fresh chives, handful, minced
kosher salt, to taste
fresh cracked pepper, to taste
Roughly chop your eggs. Add them to a mixing bowl with the mayo and mustard, stir until mixed, fold in herbs and season with salt and pepper. Serve. Eat.
Serving Suggestions: as a salad either alone or on a bed of baby lettuce.
4 tablespoons mayo
2 tablespoons dijon mustard
fresh dill, handful, roughly chopped
fresh chives, handful, minced
kosher salt, to taste
fresh cracked pepper, to taste
Roughly chop your eggs. Add them to a mixing bowl with the mayo and mustard, stir until mixed, fold in herbs and season with salt and pepper. Serve. Eat.
Serving Suggestions: as a salad either alone or on a bed of baby lettuce.
Rhubarb Raspberry Crisp
serves 2
1 pint raspberries
2 cups rhubarb, chopped
1/4 tsp lemon zest
1 tbs lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup whole wheat pastry flour
1/4 cup old fashioned oats
1/4 tsp ground cardamom
1/4 tsp salt
3 tbs unsalted butter, cut into small cubes
preheat oven to 375 degrees F. in a small bowl, combine raspberries, rhubarb, zest, juice and granulated sugar. toss together and put in a greased 1-quart baking dish. in another bowl, combine brown sugar, flour, oats, cardamom and salt. add butter and cut in with a fork or use your fingers to combine until mixture resembles a coarse meal. sprinkle evenly over fruit. bake 25-30 minutes or until bubbly and lightly brown on top. enjoy!
1 pint raspberries
2 cups rhubarb, chopped
1/4 tsp lemon zest
1 tbs lemon juice
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup whole wheat pastry flour
1/4 cup old fashioned oats
1/4 tsp ground cardamom
1/4 tsp salt
3 tbs unsalted butter, cut into small cubes
preheat oven to 375 degrees F. in a small bowl, combine raspberries, rhubarb, zest, juice and granulated sugar. toss together and put in a greased 1-quart baking dish. in another bowl, combine brown sugar, flour, oats, cardamom and salt. add butter and cut in with a fork or use your fingers to combine until mixture resembles a coarse meal. sprinkle evenly over fruit. bake 25-30 minutes or until bubbly and lightly brown on top. enjoy!
Couscous and Sundried Tomato Salad
3c couscous
3c water
1t salt
2T butter or olive oil
1 jar sun dried tomatoes packed in oil
1 bunch mint
1 large or 2-3 small cucumbers
1 small red onion
feta cheese (optional)
1 large lemon (or 2 small)
olive oil
Boil water. Pour couscous into a large bowl; add butter or oil and salt. Pour boiling water on top. Stir and cover for 5 minutes. Remove cover and fluff well with a fork.
Chop mint (you can use a food processor) and set aside in serving bowl. Chop tomatoes, reserving their oil, or pour the whole jar into a food processor and process for a few seconds (you don't want a paste). Add tomatoes and their oil to serving bowl. By hand, finely chop cucumber and red onion and add to serving bowl. Add couscous a little at a time, stirring well with a fork to combine. Add lemon juice, salt and pepper, and olive oil. Toss to combine. Taste and season with more salt and pepper and lemon juice if necessary.
3c water
1t salt
2T butter or olive oil
1 jar sun dried tomatoes packed in oil
1 bunch mint
1 large or 2-3 small cucumbers
1 small red onion
feta cheese (optional)
1 large lemon (or 2 small)
olive oil
Boil water. Pour couscous into a large bowl; add butter or oil and salt. Pour boiling water on top. Stir and cover for 5 minutes. Remove cover and fluff well with a fork.
Chop mint (you can use a food processor) and set aside in serving bowl. Chop tomatoes, reserving their oil, or pour the whole jar into a food processor and process for a few seconds (you don't want a paste). Add tomatoes and their oil to serving bowl. By hand, finely chop cucumber and red onion and add to serving bowl. Add couscous a little at a time, stirring well with a fork to combine. Add lemon juice, salt and pepper, and olive oil. Toss to combine. Taste and season with more salt and pepper and lemon juice if necessary.
Stuffed Zucchini Caps
Perfect for entertaining, or as a side dish.
4-5 "fairly fat" zucchinis, 7-9 inches long
1 package frozen chopped spinach
3/4 cup golden raisins
1/2 medium to large onion, about 1 cup, finely chopped
4 tablespoons olive oil
1/4 cup slivered almonds
1 1/2 teaspoons dried basil
1/2 cup sour cream
1/2 cup grated Parmesan cheese, plus 3 tablespoons
1 egg, well-beaten
1/4 cup bread crumbs, Italian style
1 teaspoon paprikasalt and pepper to taste
In a pan, saute finely chopped onion in two tablespoons olive oil until soft (but not brown) over medium heat, about 7 minutes.
Now in a pot, cook frozen spinach according to directions. When it's done, turn off flame and add raisins, cooked onions, almonds, dried basil, and salt and pepper to taste. Cover, and let all that sit together for about half an hour.
Meanwhile, preheat oven to 375.
Cut off and discard the ends of the zucchini. Cut remaining zucchini into 2" pieces, making sure your cuts are straight and parallel, so that the pieces are about the same size and not cockeyed when they stand together (each zucchini should yield 3 or 4 pieces).
With the point of a teaspoon, press into the center of the cut piece and scoop out about 2/3 of the zucchini center, leaving the bottom intact to create "zucchini cups." Frugal souls will save this to cook it. I don't.
If the spinach mixture is moist, drain the whole spinach mess in a colander. But really drain it (using your hands to squeeze it, if need be). When it's good and drained, put the spinach mixture in a bowl, and mix in sour cream, half a cup of the Parmesan cheese. (Should be fairly stiff, but creamy stiff at this point, not too liquid.)Now add the well-beaten egg. Stir it all madly.
Mound the mixture into the zucchinis, and cover with bread crumbs and Parmesan cheese. Dribble a little olive oil and paprika on each one, and put the zucchinis into a lightly oiled (but lightly!) baking sheet or pan. Bake till the top seems browned and the zucchinis are softening, but not pulpy (you can test with a fork), about 25-30 minutes. Serve hot or cold.
Yields about 12 stuffed zucchini cups.
4-5 "fairly fat" zucchinis, 7-9 inches long
1 package frozen chopped spinach
3/4 cup golden raisins
1/2 medium to large onion, about 1 cup, finely chopped
4 tablespoons olive oil
1/4 cup slivered almonds
1 1/2 teaspoons dried basil
1/2 cup sour cream
1/2 cup grated Parmesan cheese, plus 3 tablespoons
1 egg, well-beaten
1/4 cup bread crumbs, Italian style
1 teaspoon paprikasalt and pepper to taste
In a pan, saute finely chopped onion in two tablespoons olive oil until soft (but not brown) over medium heat, about 7 minutes.
Now in a pot, cook frozen spinach according to directions. When it's done, turn off flame and add raisins, cooked onions, almonds, dried basil, and salt and pepper to taste. Cover, and let all that sit together for about half an hour.
Meanwhile, preheat oven to 375.
Cut off and discard the ends of the zucchini. Cut remaining zucchini into 2" pieces, making sure your cuts are straight and parallel, so that the pieces are about the same size and not cockeyed when they stand together (each zucchini should yield 3 or 4 pieces).
With the point of a teaspoon, press into the center of the cut piece and scoop out about 2/3 of the zucchini center, leaving the bottom intact to create "zucchini cups." Frugal souls will save this to cook it. I don't.
If the spinach mixture is moist, drain the whole spinach mess in a colander. But really drain it (using your hands to squeeze it, if need be). When it's good and drained, put the spinach mixture in a bowl, and mix in sour cream, half a cup of the Parmesan cheese. (Should be fairly stiff, but creamy stiff at this point, not too liquid.)Now add the well-beaten egg. Stir it all madly.
Mound the mixture into the zucchinis, and cover with bread crumbs and Parmesan cheese. Dribble a little olive oil and paprika on each one, and put the zucchinis into a lightly oiled (but lightly!) baking sheet or pan. Bake till the top seems browned and the zucchinis are softening, but not pulpy (you can test with a fork), about 25-30 minutes. Serve hot or cold.
Yields about 12 stuffed zucchini cups.
Chocolate Chunk Peanut Butter Cookies
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup smooth peanut butter
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
8 tbl unsalted butter (room temperature)
2 tbl honey
1 large egg
2 tsp pure vanilla extract
6 oz semisweet chocolate (chopped into large chunks)
Preheat the oven to 350F. Line 2 large heavy duty baking sheets with aluminum foil.
Mix the flour, baking soda and the salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey egg and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in two additions. Stir in the shoppes chocolate.
Scoop about 2 tablespoonsful of dough for each cookie onto the prepared baking sheets, spacing them about 2 inches apart. Bake for about 12 minutes (shorter time if using a convection oven), or until the cookies puff and begin to brown on top but are still soft to the touch.
Let the cookies cool on the baking sheets for 5 minutes. Then use a spatula to transfer the cookies to a wire rack.
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup smooth peanut butter
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
8 tbl unsalted butter (room temperature)
2 tbl honey
1 large egg
2 tsp pure vanilla extract
6 oz semisweet chocolate (chopped into large chunks)
Preheat the oven to 350F. Line 2 large heavy duty baking sheets with aluminum foil.
Mix the flour, baking soda and the salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey egg and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in two additions. Stir in the shoppes chocolate.
Scoop about 2 tablespoonsful of dough for each cookie onto the prepared baking sheets, spacing them about 2 inches apart. Bake for about 12 minutes (shorter time if using a convection oven), or until the cookies puff and begin to brown on top but are still soft to the touch.
Let the cookies cool on the baking sheets for 5 minutes. Then use a spatula to transfer the cookies to a wire rack.
Quinoa Salad
1 small eggplant, chopped
1/2 cup quinoa
1 cup chopped flat leaf parsley
1 bunch scallions, chopped
1 pint grape tomatoes, sliced in half
5 tablespoons olive oil
juice of 1/2 lemon
salt
sliced avocado and hummus for serving (optional)
Preheat oven to 400. Toss the eggplant with 1 tablespoon of the olive oil and sprinkle with salt. Roast until tender, about 20 minutes (roasting time may vary depending on how coarsely you chop the eggplant). Meanwhile, cook quinoa according to package directions. Toss quinoa, eggplant, tomatoes, parsley and scallions together in a large bowl. Meanwhile, whisk together the remaining 4 tablespoons olive oil and the juice of 1/2 a lemon. Season with salt and pepper and add more lemon juice if necessary. Pour the dressing over the quinoa and toss to coat. Refrigerate the salad for about an hour to allow the flavors to blend. If using, top with sliced avocado and a couple of dollops of hummus.
1/2 cup quinoa
1 cup chopped flat leaf parsley
1 bunch scallions, chopped
1 pint grape tomatoes, sliced in half
5 tablespoons olive oil
juice of 1/2 lemon
salt
sliced avocado and hummus for serving (optional)
Preheat oven to 400. Toss the eggplant with 1 tablespoon of the olive oil and sprinkle with salt. Roast until tender, about 20 minutes (roasting time may vary depending on how coarsely you chop the eggplant). Meanwhile, cook quinoa according to package directions. Toss quinoa, eggplant, tomatoes, parsley and scallions together in a large bowl. Meanwhile, whisk together the remaining 4 tablespoons olive oil and the juice of 1/2 a lemon. Season with salt and pepper and add more lemon juice if necessary. Pour the dressing over the quinoa and toss to coat. Refrigerate the salad for about an hour to allow the flavors to blend. If using, top with sliced avocado and a couple of dollops of hummus.
Saturday, June 6, 2009
Lemon and Basil Chicken Breasts
2 boneless, skinless chicken breasts, trimmed of any fat
Juice of one lemon
3 tablespoons of fresh basil, chopped (divided)
2 cloves of garlic, minced
2 tbsp olive oil (divided)
Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons of fresh basil, salt, pepper and minced garlic. Mix thoroughly and marinate in the refrigerator for 1-2 hours.
Remove chicken from the refrigerator 10 minutes prior to cooking. Heat the 1 tablespoon of olive oil in a large grill pan or skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let the meat "rest" for at least 5 minutes before serving. Garnish with the last half tablespoon of fresh basil and extra lemon. Enjoy.
Juice of one lemon
3 tablespoons of fresh basil, chopped (divided)
2 cloves of garlic, minced
2 tbsp olive oil (divided)
Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lemon zest, lemon juice, 2 1/2 tablespoons of fresh basil, salt, pepper and minced garlic. Mix thoroughly and marinate in the refrigerator for 1-2 hours.
Remove chicken from the refrigerator 10 minutes prior to cooking. Heat the 1 tablespoon of olive oil in a large grill pan or skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let the meat "rest" for at least 5 minutes before serving. Garnish with the last half tablespoon of fresh basil and extra lemon. Enjoy.
Chocolate Chip Oreo Cookies
1 stick softened butter
1/4 cup + 2 tbsp sugar
1/4 cup + 2 tbsp brown sugar
1 egg
½ tsp vanilla
1 ¼ cups flour
½ tsp baking soda
½ tsp salt
8 oreo cookies, broken into pieces
1 cup chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with a silpat sheet or parchment paper.
In a large bowl, beat together butter, white sugar, brown sugar, egg and vanilla until creamy.
In a separate bowl combine flour, baking soda and salt in large bowl and mix thoroughly. Slowly add dry ingredients to wet and mix. Add chocolate chips and crushed oreos, stir until just combined.
Drop by the spoonful onto the cookie sheet. Bake for 7–9 minutes, or until golden brown, but still soft. Let cool on baking sheet 3 minutes before transferring to cookie rack. Enjoy.
1/4 cup + 2 tbsp sugar
1/4 cup + 2 tbsp brown sugar
1 egg
½ tsp vanilla
1 ¼ cups flour
½ tsp baking soda
½ tsp salt
8 oreo cookies, broken into pieces
1 cup chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with a silpat sheet or parchment paper.
In a large bowl, beat together butter, white sugar, brown sugar, egg and vanilla until creamy.
In a separate bowl combine flour, baking soda and salt in large bowl and mix thoroughly. Slowly add dry ingredients to wet and mix. Add chocolate chips and crushed oreos, stir until just combined.
Drop by the spoonful onto the cookie sheet. Bake for 7–9 minutes, or until golden brown, but still soft. Let cool on baking sheet 3 minutes before transferring to cookie rack. Enjoy.
Lemon Bars
Crust:
1 cup of flour
1/2 cup of powder sugar
1/8 tsp salt
1 stick of cold unsalted butter, cut into small pieces
1/2 tsp vanilla
Preheat oven to 350 degrees. Coat the 8 inch baking pan with cooking spray. To make crust combine flour, powder sugar and salt in a bowl. Add butter pieces and mix with hands until crumbly. Press evenly into the bottom of your baking pan. Bake until lightly golden, about 18 minutes. Set crust aside.
Filling:
2 large eggs
1 cup of white sugar
2 tbsp of flour
1/8 tsp salt
2 tsp lemon zest, diced finely
1/3 cup of freshly squeezed lemon juice
To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly. Pour over hot crust. Bake 15-18 minutes or until filling is set. Cool completely before dusting with powder sugar. Enjoy.
1 cup of flour
1/2 cup of powder sugar
1/8 tsp salt
1 stick of cold unsalted butter, cut into small pieces
1/2 tsp vanilla
Preheat oven to 350 degrees. Coat the 8 inch baking pan with cooking spray. To make crust combine flour, powder sugar and salt in a bowl. Add butter pieces and mix with hands until crumbly. Press evenly into the bottom of your baking pan. Bake until lightly golden, about 18 minutes. Set crust aside.
Filling:
2 large eggs
1 cup of white sugar
2 tbsp of flour
1/8 tsp salt
2 tsp lemon zest, diced finely
1/3 cup of freshly squeezed lemon juice
To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly. Pour over hot crust. Bake 15-18 minutes or until filling is set. Cool completely before dusting with powder sugar. Enjoy.
Blueberry Crumb Bars
3 cups all-purpose flour
1/2 cup brown sugar
1/2 cup + 1/4 cup white sugar, divided
1 tsp baking powder
2 sticks of cold butter
1 egg, beaten
1 tsp of vanilla extract
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
4 tsp cornstarch
Preheat the oven to 375 degrees. Coat a 9 x 13 glass baking pan with cooking spray.
In a medium bowl whisk together flour, brown sugar, 1/2 cup white sugar, baking powder, salt and lemon zest. Use a fork or pastry cutter to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but will stick together when squeezed. Pat half of the dough into the pan.
In another small bowl, mix 1/4 cup white sugar, cornstarch and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over the blueberries.
Bake in the oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Enjoy.
1/2 cup brown sugar
1/2 cup + 1/4 cup white sugar, divided
1 tsp baking powder
2 sticks of cold butter
1 egg, beaten
1 tsp of vanilla extract
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
4 tsp cornstarch
Preheat the oven to 375 degrees. Coat a 9 x 13 glass baking pan with cooking spray.
In a medium bowl whisk together flour, brown sugar, 1/2 cup white sugar, baking powder, salt and lemon zest. Use a fork or pastry cutter to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but will stick together when squeezed. Pat half of the dough into the pan.
In another small bowl, mix 1/4 cup white sugar, cornstarch and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over the blueberries.
Bake in the oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Enjoy.
Roasted Fingerling Potatoes, Mushrooms, Red Onions and Garlic
10-12 fingerling potatoes, sliced in half lengthwise
10 white button or cremini mushrooms, sliced in half
1/2 red onion, sliced
4 cloves of garlic (keep the skins on while roasting)
1-2 tbsp of olive oil
Sea salt and fresh cracked pepper
Fresh chopped parsley for garnish
Preheat the oven to 400 degrees. Coat a baking sheet with tin foil (for easier clean up) and coat very well with olive oil cooking spray. Slice potatoes, onions and mushrooms then place them along with the garlic (leave the skins on so they don't burn while roasting) on the baking sheet. Drizzle the olive oil on top of the veggies along with the sea salt and pepper to taste, toss to coat evenly.
Roast in the oven for 15 minutes then toss with a spatula. Roast for an additional 10 - 15 minutes or until the potatoes are golden brown and tender. Remove from heat and carefully remove the skins from the garlic cloves then slice. Add the garlic slices along with chopped parsley to the potatoes and serve. Enjoy.
10 white button or cremini mushrooms, sliced in half
1/2 red onion, sliced
4 cloves of garlic (keep the skins on while roasting)
1-2 tbsp of olive oil
Sea salt and fresh cracked pepper
Fresh chopped parsley for garnish
Preheat the oven to 400 degrees. Coat a baking sheet with tin foil (for easier clean up) and coat very well with olive oil cooking spray. Slice potatoes, onions and mushrooms then place them along with the garlic (leave the skins on so they don't burn while roasting) on the baking sheet. Drizzle the olive oil on top of the veggies along with the sea salt and pepper to taste, toss to coat evenly.
Roast in the oven for 15 minutes then toss with a spatula. Roast for an additional 10 - 15 minutes or until the potatoes are golden brown and tender. Remove from heat and carefully remove the skins from the garlic cloves then slice. Add the garlic slices along with chopped parsley to the potatoes and serve. Enjoy.
Orzo Super Salad Recipe
1 cup dried (whole wheat) orzo pasta
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped
1 small clove of garlic, mashed with a big pinch of salt and chopped
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
a small handful of sprouts
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled
Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped
1 small clove of garlic, mashed with a big pinch of salt and chopped
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
a small handful of sprouts
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled
Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.
Circassian Chicken Recipe
Ingredients
2 full chicken breasts (both halves)
4 tablespoons olive or walnut oil
4 teaspoons paprika
1 ½ cups chopped walnuts
3 chopped garlic cloves
2 tablespoons chopped green onions
1 teaspoon cayenne
2 tablespoons chopped parsley
2 slices of bread, crusts removed
1 quart chicken stock
Salt
Black pepper
The juice of a lemon
Method
1 Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat.
2 Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat.
3 Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread.
4 Set aside ½ cup of walnuts and put in a bowl with the green onions and 1 tablespoon of the parsley.
5 Put the rest of the walnuts into a food processor with the garlic, the cayenne, about a teaspoon of salt, the rest of the parsley and the soaked bread. Buzz to make a thick, relatively chunky paste. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time.
6 Stir the paprika-oil, then pour it into the food processor and buzz to combine. Taste the mixture to see if it needs salt.
7 Pull the skin off the chicken breasts and tear the meat into shreds. Put it in the bowl with the unchopped walnuts, green onions and such.
8 Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste and stir one more time to combine.
Serves 4-6 as a lunch.
2 full chicken breasts (both halves)
4 tablespoons olive or walnut oil
4 teaspoons paprika
1 ½ cups chopped walnuts
3 chopped garlic cloves
2 tablespoons chopped green onions
1 teaspoon cayenne
2 tablespoons chopped parsley
2 slices of bread, crusts removed
1 quart chicken stock
Salt
Black pepper
The juice of a lemon
Method
1 Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat.
2 Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat.
3 Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread.
4 Set aside ½ cup of walnuts and put in a bowl with the green onions and 1 tablespoon of the parsley.
5 Put the rest of the walnuts into a food processor with the garlic, the cayenne, about a teaspoon of salt, the rest of the parsley and the soaked bread. Buzz to make a thick, relatively chunky paste. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time.
6 Stir the paprika-oil, then pour it into the food processor and buzz to combine. Taste the mixture to see if it needs salt.
7 Pull the skin off the chicken breasts and tear the meat into shreds. Put it in the bowl with the unchopped walnuts, green onions and such.
8 Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste and stir one more time to combine.
Serves 4-6 as a lunch.
Pasta with Summer Squash, Spicy Sausage, and Goat Cheese
Kosher salt
1 lb. dried pasta (rigatoni, rotini, etc.)
3 tbsps extra-virgin olive oil
3/4 lb. bulk hot Italian sausage (or links with the casings removed)
1/3 cup shallots, finely chopped (~3 medium shallots)
2 cups yellow and green summer squash, medium dice
3 oz fresh goat cheese, crumbled (~3/4 cup)
2 tsps fresh flatleaf parsley, finely chopped
black pepper, freshly ground
1/4 cup Parmigiano-Reggiano, grated (optional)
Add pasta to a large pot of boiling well-salted water and cook for about 10+ minutes or al dente. While the pasta is cooking, heat 1/2 tablespoon oil in a sauté pan and cook the sausage, breaking it into small bits with spatula until cooked through. Drain off the fat and reserve the sausage in a bowl. Heat the rest of the oil in the same pan and sauté the shallots over medium heat until they are soft. Increase the heat to medium high and add the squash, sautéing until the squash softens. I tossed the sausage into the squash here and gave it a stir for a minute over medium high heat. Reserve 1/2 cup of the pasta water and drain the pasta. Place the pasta, sausage, and squash in a large bowl together and toss with a few tablespoons of the pasta water. Add the goat cheese and parsley and toss. Season to taste with salt and pepper. Garnish with grated cheese.
1 lb. dried pasta (rigatoni, rotini, etc.)
3 tbsps extra-virgin olive oil
3/4 lb. bulk hot Italian sausage (or links with the casings removed)
1/3 cup shallots, finely chopped (~3 medium shallots)
2 cups yellow and green summer squash, medium dice
3 oz fresh goat cheese, crumbled (~3/4 cup)
2 tsps fresh flatleaf parsley, finely chopped
black pepper, freshly ground
1/4 cup Parmigiano-Reggiano, grated (optional)
Add pasta to a large pot of boiling well-salted water and cook for about 10+ minutes or al dente. While the pasta is cooking, heat 1/2 tablespoon oil in a sauté pan and cook the sausage, breaking it into small bits with spatula until cooked through. Drain off the fat and reserve the sausage in a bowl. Heat the rest of the oil in the same pan and sauté the shallots over medium heat until they are soft. Increase the heat to medium high and add the squash, sautéing until the squash softens. I tossed the sausage into the squash here and gave it a stir for a minute over medium high heat. Reserve 1/2 cup of the pasta water and drain the pasta. Place the pasta, sausage, and squash in a large bowl together and toss with a few tablespoons of the pasta water. Add the goat cheese and parsley and toss. Season to taste with salt and pepper. Garnish with grated cheese.
Wednesday, June 3, 2009
Strawberry Rhubarb Sponge Pudding
1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1 cup chopped fresh strawberries
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream
Preheat oven to 375°F.
Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream. Makes 8 servings.
1 cup chopped fresh strawberries
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream
Preheat oven to 375°F.
Butter 11x7x2-inch baking dish. Place rhubarb pieces in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream. Makes 8 servings.
Simple Cauliflower
2 - 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.
Serves 2-3 as a side.
Rasberry Buttermilk Cake
Makes one thin 9-inch cake, which might serve eight people
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)
Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Pesto Potato Salad with Green Beans
From Smitten Kitten
Serves 10
4 pounds small Yukon gold or red-skinned potatoes, quartered
1 pound green beans, cut into one-inch segments
1 to 2 small garlic cloves, peeled
2 bunches of basil (about one ounce each)
1/4 to 1/2 cup olive oil
6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
1/4 cup chopped green onions (scallions)
1/2 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]
Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
Serves 10
4 pounds small Yukon gold or red-skinned potatoes, quartered
1 pound green beans, cut into one-inch segments
1 to 2 small garlic cloves, peeled
2 bunches of basil (about one ounce each)
1/4 to 1/2 cup olive oil
6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
1/4 cup chopped green onions (scallions)
1/2 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]
Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
Roseanne Cash’s Potato Salad
Adapted from Bon Appetit, June 2004
Makes 8 servings.
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears or a handful of cornichon, coarsely chopped (about 1 1/2 cups)
2 celery stalks, chopped (about 1 cup)
1 small red onion, chopped (about 1 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into chunks pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard vinegar and dill. Season potato salad to taste with salt and pepper.
Do ahead: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
Egg Drop Soup
Ingredients
3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
Method
1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Serves 4.
3 eggs, lightly beaten
4 cups of chicken stock
1 tablespoon of corn starch
1/2 teaspoon grated ginger
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of straw, enoki, or sliced shitaki mushrooms
Method
1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Serves 4.
Tuesday, June 2, 2009
Strawberry Asparagus Salad with Strawberry Balsamic Vinaigrette
Ingredients:
1 bunch spring lettuce
1 bunch baby spinach
2 strips crisp bacon
3/4 lb fresh asparagus
1 pint strawberries, sliced
1/3 cup hazelnuts
2 oz goat cheese
For the vinaigrette
2 oz avocado oil
2 oz pomegranate infused balsamic vinegar*
1 tablespoon Dijon mustard
1 strawberry, mashed
Directions:
Place the vinaigrette ingredients in a jar or salad dressing mixer. Shake until a smooth, emulsified dressing forms. Place the lettuce in a large bowl. Top with the spinach. Cut the bacon into bite sized pieces. Bring a small saucepan of water to a boil. Add the asparagus and cook for about 2 minutes. Drain and cut into manageable sized pieces. Arrange on the salad. Add the sliced strawberries. Dot with goat cheese. Toss in the hazelnuts and bacon. Drizzle with vinaigrette.
1 bunch spring lettuce
1 bunch baby spinach
2 strips crisp bacon
3/4 lb fresh asparagus
1 pint strawberries, sliced
1/3 cup hazelnuts
2 oz goat cheese
For the vinaigrette
2 oz avocado oil
2 oz pomegranate infused balsamic vinegar*
1 tablespoon Dijon mustard
1 strawberry, mashed
Directions:
Place the vinaigrette ingredients in a jar or salad dressing mixer. Shake until a smooth, emulsified dressing forms. Place the lettuce in a large bowl. Top with the spinach. Cut the bacon into bite sized pieces. Bring a small saucepan of water to a boil. Add the asparagus and cook for about 2 minutes. Drain and cut into manageable sized pieces. Arrange on the salad. Add the sliced strawberries. Dot with goat cheese. Toss in the hazelnuts and bacon. Drizzle with vinaigrette.
S'mores Truffles
2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups milk chocolate chips (12 oz.)
24 mini-marshmallows
1 cup finely crushed graham crackers
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and rollable; roll into 24 balls, stuffing a mini marshmallow into the center of each. Chill truffles a few minutes before rolling in graham cracker crumbs; chill for a few minutes again so they solidify a little more.
Makes 24 truffles.
1/2 cup heavy cream
2 cups milk chocolate chips (12 oz.)
24 mini-marshmallows
1 cup finely crushed graham crackers
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and rollable; roll into 24 balls, stuffing a mini marshmallow into the center of each. Chill truffles a few minutes before rolling in graham cracker crumbs; chill for a few minutes again so they solidify a little more.
Makes 24 truffles.
Corn, Avocado and Tomato Salad
Makes about 4-6 servings.
What You’ll Need:
3-4 ears of fresh corn
1 ripe avocado, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
Cilantro Lime Dressing
3 tablespoons olive oil
1/2 teaspoon grated lime zest
1-2 tablespoon fresh lime juice (depending on taste)
1/4 cup chopped cilantro (reserve a bit for presentation)
Good pinch of salt (I use Fleur de sel)
Pinch pepper
Few dashes of Tabasco
Directions:
1.) Remove the corm from the cob. Place in a microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes on high. Rinse with cold water to stop cooking. Drain on a tea towel thoroughly.
2.) Combine the prepared corn, sliced avocado, halved tomatoes and diced red onion in a large glass bowl.
3.) Mix the dressing ingredients together in another bowl and then pour over the salad. Gently toss to mix. Add some additional cilantro on top prior to serving. Taste. If you feel it needs salt, add some. The corn can take a good amount of salt - it brings out all of the flavors.
What You’ll Need:
3-4 ears of fresh corn
1 ripe avocado, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes, halved
1/2 cup finely diced red onion
Cilantro Lime Dressing
3 tablespoons olive oil
1/2 teaspoon grated lime zest
1-2 tablespoon fresh lime juice (depending on taste)
1/4 cup chopped cilantro (reserve a bit for presentation)
Good pinch of salt (I use Fleur de sel)
Pinch pepper
Few dashes of Tabasco
Directions:
1.) Remove the corm from the cob. Place in a microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes on high. Rinse with cold water to stop cooking. Drain on a tea towel thoroughly.
2.) Combine the prepared corn, sliced avocado, halved tomatoes and diced red onion in a large glass bowl.
3.) Mix the dressing ingredients together in another bowl and then pour over the salad. Gently toss to mix. Add some additional cilantro on top prior to serving. Taste. If you feel it needs salt, add some. The corn can take a good amount of salt - it brings out all of the flavors.
Sautéed Vegetable Orzo
1 package orzo (rice-shaped) pasta
1 red onion or 2 shallots (the latter has a milder flavor), chopped
1 clove garlic, minced
2 portabello mushrooms, cubed
1 zucchini, cubed
3-4 fresh tomatoes, cubed
grated parmesan, cubed feta, or bocconcini (tiny mozzarella balls)
olive oil
1-2 T butter (adds flavor)
optional: chopped fresh basil, fresh lemon juice, chopped prosciutto (find with the specialty cheese & deli meats)
Cook orzo in boiling, salted water until toothsome (6-8 minutes). Drain and set aside in a large bowl or serving dish.
Heat olive oil & butter in a large skillet over medium heat. Add onion & garlic and sauté until fragrant. Toss in mushrooms and zucchini, cooking until desired tenderness is achieved (5-8 minutes).
Mix cooked veggies in with the pasta, adding the uncooked tomatoes. Blend in cheese and prosciutto (if using), adding more olive oil if needed to keep the pasta coated. Finish with a squeeze of lemon juice and garnish with basil.
Serve immediately or cover with foil & keep warm in a low oven. Enjoy!
1 red onion or 2 shallots (the latter has a milder flavor), chopped
1 clove garlic, minced
2 portabello mushrooms, cubed
1 zucchini, cubed
3-4 fresh tomatoes, cubed
grated parmesan, cubed feta, or bocconcini (tiny mozzarella balls)
olive oil
1-2 T butter (adds flavor)
optional: chopped fresh basil, fresh lemon juice, chopped prosciutto (find with the specialty cheese & deli meats)
Cook orzo in boiling, salted water until toothsome (6-8 minutes). Drain and set aside in a large bowl or serving dish.
Heat olive oil & butter in a large skillet over medium heat. Add onion & garlic and sauté until fragrant. Toss in mushrooms and zucchini, cooking until desired tenderness is achieved (5-8 minutes).
Mix cooked veggies in with the pasta, adding the uncooked tomatoes. Blend in cheese and prosciutto (if using), adding more olive oil if needed to keep the pasta coated. Finish with a squeeze of lemon juice and garnish with basil.
Serve immediately or cover with foil & keep warm in a low oven. Enjoy!
Bake Cherry Crumble
Ingredients
Cherries1/2
Cup of Flour
4 Tbsp. Of Butter
1/2 Cup of Brown Sugar
2 Tbsp. of White Sugar
1 Tsp. of Cinnamon
A Pinch of Salt
Steps
Preheat your oven to 350°F.
Prepare the cherries by washing and pitting them. Cut the cherries in half and line them on a bottom of a 8×8″ baking dish or whatever sized baking dish you have on hand. Sprinkle the white sugar over the cherries.
Next, in a large mixing bowl, combine the dry ingredients with the butter. Mix everything until it forms together. After the dough has formed, take pieces of it and layer them over the cherries.
Place the baking dish into the oven for 20-25 minutes.
Cherries1/2
Cup of Flour
4 Tbsp. Of Butter
1/2 Cup of Brown Sugar
2 Tbsp. of White Sugar
1 Tsp. of Cinnamon
A Pinch of Salt
Steps
Preheat your oven to 350°F.
Prepare the cherries by washing and pitting them. Cut the cherries in half and line them on a bottom of a 8×8″ baking dish or whatever sized baking dish you have on hand. Sprinkle the white sugar over the cherries.
Next, in a large mixing bowl, combine the dry ingredients with the butter. Mix everything until it forms together. After the dough has formed, take pieces of it and layer them over the cherries.
Place the baking dish into the oven for 20-25 minutes.
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