Yield: 1 drink
1/4 cup mint leaves
2 ounces honey syrup
1 1/2 ounces lime juice
chilled club soda, tonic water or seltzer
In 12-ounce glass, muddle mint and simple syrup for about 8 seconds. Add ice and lime juice, then fill with club soda. Stir well and serve.
Wednesday, June 27, 2012
Fresh Mint and Ginger Lemonade
From Epicurious
Ingredients
1/2 cup (packed) chopped fresh mint leaves
1/3 cup chopped fresh ginger
1/3 cup honey
2 cups boiling water
1/3 cup fresh lemon juice
1 1/2 cups (about) cold water
Ice cubes
Fresh mint leaves
Lemon slices
1/3 cup chopped fresh ginger
1/3 cup honey
2 cups boiling water
1/3 cup fresh lemon juice
1 1/2 cups (about) cold water
Ice cubes
Fresh mint leaves
Lemon slices
Preparation
Combine chopped mint, ginger, and honey
in medium bowl. Add boiling water. Let steep 30 minutes. Strain into
4-cup glass measuring cup, pressing on solids to extract liquid. Add
lemon juice and enough cold water to measure 4 cups total. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.
Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.
Tuesday, June 19, 2012
Rosemary Lemon Roast Chicken
Ingredients:
- 5lb whole chicken
- 4 sprigs rosemary
- 4 tbsp butter, shaved or cut into slivers
- Salt/pepper
- 1 lemon, sliced into thin rounds
- 4 large carrots, chopped
- 4 stalks celery, chopped
- Olive oil
Directions:
(1) Preheat oven to 425.
(2) Throw chopped carrot and celery pieces into the bottom of a large, high-sided baking/roasting pan. Drizzle with olive oil, and sprinkle with salt/pepper to taste.
(3) Remove entrails bag from inside your chicken, rinse out the cavity, and pat your chicken dry.
(4) Sprinkle a little salt into the chicken cavity, then stuff lemon slices and 3 sprigs of rosemary inside.
(5) Carefully insert half the butter shavings under the skin of your chicken, as well as your last sprig of rosemary.
(6) Rub the rest of your butter over the entire surface of your chicken.
(7) Lightly season your chicken with salt/pepper to taste on both sides.
(8) Lay buttered/seasoned/stuffed chicken breast-side up on top of the bed of carrots/celery.
(9) Stick everything into the oven, and bake for 1hr 30min, or until juices run clear.
(10) Pull chicken out of the oven, tent loosely with foil, and allow to rest for at least 15 minutes before carving.
- 5lb whole chicken
- 4 sprigs rosemary
- 4 tbsp butter, shaved or cut into slivers
- Salt/pepper
- 1 lemon, sliced into thin rounds
- 4 large carrots, chopped
- 4 stalks celery, chopped
- Olive oil
Directions:
(1) Preheat oven to 425.
(2) Throw chopped carrot and celery pieces into the bottom of a large, high-sided baking/roasting pan. Drizzle with olive oil, and sprinkle with salt/pepper to taste.
(3) Remove entrails bag from inside your chicken, rinse out the cavity, and pat your chicken dry.
(4) Sprinkle a little salt into the chicken cavity, then stuff lemon slices and 3 sprigs of rosemary inside.
(5) Carefully insert half the butter shavings under the skin of your chicken, as well as your last sprig of rosemary.
(6) Rub the rest of your butter over the entire surface of your chicken.
(7) Lightly season your chicken with salt/pepper to taste on both sides.
(8) Lay buttered/seasoned/stuffed chicken breast-side up on top of the bed of carrots/celery.
(9) Stick everything into the oven, and bake for 1hr 30min, or until juices run clear.
(10) Pull chicken out of the oven, tent loosely with foil, and allow to rest for at least 15 minutes before carving.
Warm Chickpea Salad
Ingredients
3 tablespoons extra virgin olive oil
1 dried red pepper, deseeded and broken into pieces
1 clove garlic, thinly sliced
2 large shallots, thinly sliced
1 pint organic cherry tomatoes, halved
4 cups basic chickpeas or 2 (14-ounce) cans organic chickpeas, drained and rinsed
½ cup stock, water or chickpea broth
3 tablespoons freshly grated Parmesan cheese
3 tablespoons roughly chopped Italian parsley
1 tablespoon chopped mint leaves
Juice of ½ a lemon (optional)
Sea salt, to taste
1. Heat the olive oil over a medium high heat in a sauté pan or large frying pan. Add the red pepper and the garlic. Cook until the garlic starts to turn golden, then add the shallots. Cook until the shallots have softened and started to take color, about 8 minutes. They should not be burned, just golden.
2. Add the cherry tomatoes. Cook until the tomatoes are soft, and have started to caramelize, about 8 minutes. Add a little of the reserved chickpea stock as you cook to keep the pan moist.
3. Add the drained chickpeas, Parmesan cheese, and stock or broth. Mix well and cook until the sauce looks syrupy and the chickpeas are warmed through. Add the chopped herbs. Mix well cooking for another minute. Stir in lemon juice and season to taste. Serve warm.
3 tablespoons extra virgin olive oil
1 dried red pepper, deseeded and broken into pieces
1 clove garlic, thinly sliced
2 large shallots, thinly sliced
1 pint organic cherry tomatoes, halved
4 cups basic chickpeas or 2 (14-ounce) cans organic chickpeas, drained and rinsed
½ cup stock, water or chickpea broth
3 tablespoons freshly grated Parmesan cheese
3 tablespoons roughly chopped Italian parsley
1 tablespoon chopped mint leaves
Juice of ½ a lemon (optional)
Sea salt, to taste
1. Heat the olive oil over a medium high heat in a sauté pan or large frying pan. Add the red pepper and the garlic. Cook until the garlic starts to turn golden, then add the shallots. Cook until the shallots have softened and started to take color, about 8 minutes. They should not be burned, just golden.
2. Add the cherry tomatoes. Cook until the tomatoes are soft, and have started to caramelize, about 8 minutes. Add a little of the reserved chickpea stock as you cook to keep the pan moist.
3. Add the drained chickpeas, Parmesan cheese, and stock or broth. Mix well and cook until the sauce looks syrupy and the chickpeas are warmed through. Add the chopped herbs. Mix well cooking for another minute. Stir in lemon juice and season to taste. Serve warm.
Monday, June 18, 2012
Roasted Balsamic Beets and Carrots
Ingredients:
2 cups fresh beets, cut into 1-inch pieces (about 4-5 medium beets)
2 cups fresh carrots, cut into 1-inch pieces (about 2-3 carrots)
1 tsp olive oil ½ tsp salt
1 tsp ground black pepper
2 tsp dried thyme
2 Tbsp balsamic vinegar
Directions:
Preheat oven to 425 degrees. Peel and cut the beets and carrots and place them in a large bowl. Drizzle with the olive oil and add the salt, pepper, and thyme. Toss to coat. Spread the vegetables on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking. Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.
2 cups fresh beets, cut into 1-inch pieces (about 4-5 medium beets)
2 cups fresh carrots, cut into 1-inch pieces (about 2-3 carrots)
1 tsp olive oil ½ tsp salt
1 tsp ground black pepper
2 tsp dried thyme
2 Tbsp balsamic vinegar
Directions:
Preheat oven to 425 degrees. Peel and cut the beets and carrots and place them in a large bowl. Drizzle with the olive oil and add the salt, pepper, and thyme. Toss to coat. Spread the vegetables on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, until the vegetables are tender and begin to wrinkle, tossing once halfway through cooking. Place the vegetables back in the bowl, add the vinegar and toss to coat. Serve immediately.
Monday, February 20, 2012
Nutcrackle
recipe adapted from Cook’s Illustrated
yield: 36 cookies
INGREDIENTS
3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1-1/4 cups Nutella spread
4 tablespoons unsalted butter, softened
1-1/4 cups (8-3/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
2 large eggs, room temperature
1/3 cup whole milk
1-1/2 cups hazelnuts, toasted and chopped fine
1 cup (4ounces) confectioners’ sugar
DIRECTIONS
1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 2/3 cup hazelnuts and refrigerate dough until firm, about 1 hour.
2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.
3. Place remaining hazelnuts in bowl. Add confectioners’ sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.
yield: 36 cookies
INGREDIENTS
3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1-1/4 cups Nutella spread
4 tablespoons unsalted butter, softened
1-1/4 cups (8-3/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
2 large eggs, room temperature
1/3 cup whole milk
1-1/2 cups hazelnuts, toasted and chopped fine
1 cup (4ounces) confectioners’ sugar
DIRECTIONS
1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 2/3 cup hazelnuts and refrigerate dough until firm, about 1 hour.
2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.
3. Place remaining hazelnuts in bowl. Add confectioners’ sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.
Spicy Goat Cheese & Butternut Squash Triangles
From http://adventurescooking.blogspot.com/2012/02/spicy-goat-cheese-butternut-squash.html
Ingredients:
1 and 1/4 Cup Butternut Squash Puree
5 Ounces Goat Cheese
3/4 Cup Butter, melted
1/4 Cup Instant Mashed Potato Flakes
(1) 16 Ounce Package Filo Dough, thawed
1 Tablespoon Siracha, or your preferred hot sauce
1 Clove Garlic, minced
Mix together the butternut squash puree, garlic, and mashed potato flakes in a small bowl until well blended. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Take one sheet of the filo dough and lay it out on a clean flat surface. Brush it very lightly and quickly with the melted butter, then fold the sheet in half length-wise and brush the exposed surface very lightly with the melted butter. Then fold it in half length-wise again and brush the exposed surface again very lightly with the melted butter. The filo should be very long and narrow like in the pictures later on.
Now take a slightly heaping 1/2 teaspoon of the butternut squash and slightly heaping 1/2 teaspoon of the goat cheese and place them on top of each other at one end of the filo dough. Place a drop of the chili sauce on top and fold the corner of the filo up and over the filling to the opposite side. Continue folding as you would fold a flag, which you can see in the photos below.
Once you get to the last turn, brush the outside of the triangle with melted butter and brush the last fold of the filo dough with the butter to help it stick. Place the triangle on the baking sheet, seam side down. Repeat this process until all of the filo has been used.
Place the tray in the oven and bake for about 15-20 minutes, or until the outside of the triangles are golden brown. Allow to cool for 20 minutes before serving, as the filling will still be very hot
Ingredients:
1 and 1/4 Cup Butternut Squash Puree
5 Ounces Goat Cheese
3/4 Cup Butter, melted
1/4 Cup Instant Mashed Potato Flakes
(1) 16 Ounce Package Filo Dough, thawed
1 Tablespoon Siracha, or your preferred hot sauce
1 Clove Garlic, minced
Mix together the butternut squash puree, garlic, and mashed potato flakes in a small bowl until well blended. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Take one sheet of the filo dough and lay it out on a clean flat surface. Brush it very lightly and quickly with the melted butter, then fold the sheet in half length-wise and brush the exposed surface very lightly with the melted butter. Then fold it in half length-wise again and brush the exposed surface again very lightly with the melted butter. The filo should be very long and narrow like in the pictures later on.
Now take a slightly heaping 1/2 teaspoon of the butternut squash and slightly heaping 1/2 teaspoon of the goat cheese and place them on top of each other at one end of the filo dough. Place a drop of the chili sauce on top and fold the corner of the filo up and over the filling to the opposite side. Continue folding as you would fold a flag, which you can see in the photos below.
Once you get to the last turn, brush the outside of the triangle with melted butter and brush the last fold of the filo dough with the butter to help it stick. Place the triangle on the baking sheet, seam side down. Repeat this process until all of the filo has been used.
Place the tray in the oven and bake for about 15-20 minutes, or until the outside of the triangles are golden brown. Allow to cool for 20 minutes before serving, as the filling will still be very hot
Subscribe to:
Posts (Atom)