recipes

Poached Quinces and Pears with Rosemary Honey

Sat, 18 Oct 2008 16:17:03 -0400

We saw a demonstration by the Natural Gourmet Institute on this recipe at the Union Sq. Farmers Market this morning. Delish, I highly recommend it.

Ingredients:
4 cups water
1/2 cup honey
1 large spring rosemary
1 tablespoon lemon juice
pince salt
4 quinces, peeled and cut into chunks
4 pears (skin left on) cut into chunks

Procedure:
1. In a medium pot combine water, honey, rosemary, lemon juice, salt and quince.

2. Simmer on low until quince are fork tender.

3. Serve with yogurt, whipped or clotted cream or over ice cream.

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WHISKEY MOUSSE

Mon, 20 Oct 2008 14:46:07 -0400

Yields: 6 servings

1 cup heavy cream
1/2 cup honey
1/2 cup whiskey

Whip cream until it forms soft peaks. Be careful not to over whip, or the cream will turn into butter.

In a separate bowl, combine the honey and whisky. Fold gently into the whipped cream.

Fill 6 margarita glasses and chill until served.

Serve with cookies.

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Spanish Paprika-Potato Oven Omelet

Thu, 08 Jan 2009 10:50:52 -0500

From The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York, 2008). Copyright 2008 by American Public Media.

Serves 3 to 4
15 minutes prep time; 45 minutes oven time
Excellent hot or at room temperature. Reheats well.

Whether you call them frittatas or oven omelets, baking eggs with a sauté or filling is much easier than fussing with a traditional omelet. Instead of the gymnastics involved in cooking and rolling a perfect folded omelet out of the pan, you put everything together, put it in the oven, and set a timer. While the omelet bakes, you could toss a salad of greens and sip a glass of wine.

This is portable food - good for potlucks, boat rides, and office lunches.

1 medium to large red-skin potato, sliced as thin as potato chips
Good-tasting extra-virgin olive oil
1 medium onion, sliced into thin rings
Salt and fresh-ground black pepper
1 large garlic clove, minced
1 tablespoon mild Spanish paprika, or mild or hot Spanish smoked paprika (pimenton de la vera)
6 large eggs
3/4 cup milk
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese

1. Preheat the oven to 350 F. Film a 10-inch skillet (with an
ovenproof handle) with oil, and heat over medium-high heat. Add the potatoes, onions, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat. Stir in the garlic then sprinkle the potatoes with the paprika.

2. In a bowl, beat together the eggs, milk, salt, pepper, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes.

Sprinkle with the remaining cheeses, cover with foil, and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.

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Malfatti

Thu, 15 Jan 2009 11:00:43 -0500

Mrs. Sebastiani’s Malfatti

This recipe appeared in The New York Times in an article by Jean Hewitt. The recipe is from Sylvia Sebastiani.

2 pounds fresh spinach (weighed after trimming) or 2 packages frozen
6 ounces crusty Italian bread (about half a loaf)
Hot water
1 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1/2 to 1 cup dry, coarse bread crumbs
1 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup chopped parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried basil
4 eggs, lightly beaten
Flour
3 cups hot tomato sauce, preferably homemade.

1. Cook the fresh spinach in the water clinging to the leaves after washing, or cook the frozen according to package instructions. Drain over a bowl, squeezing out as much water as possible — do this in small handfuls so you can press out the most water — and chop. Reserve the water.

2. Briefly soak the bread in the reserved spinach water plus enough hot water to cover and squeeze dry.

3. Sauté the onion and garlic in the olive oil until tender, 3 to 5 minutes. Mix the spinach, bread, sautéed onion and garlic and put through the finest blade of a meat grinder or pulse in a food processor until chopped, then scrape into a mixing bowl.

4. Add 1/2 cup of the dry bread crumbs, the cup of Parmesan, parsley, salt, pepper and basil. Stir in the eggs. With lightly floured hands, gently shape the mixture into sausagelike links, 1 inch round by 3 inches long. If they do not hold together, add more bread crumbs. Lay on a baking sheet.

5. Bring a large pot of salted water to a boil. Drop the links, one at a time, into the boiling water. Reduce the heat to let the water barely simmer and cook until the malfatti float to the surface, 1 to 2 minutes. Remove with a slotted spoon, drain on paper towels and place in a greased baking dish, large enough to fit the malfatti in a single layer.

6. Spoon the tomato sauce over the links, sprinkle with lots of cheese and broil to reheat. Serves 12.

http://www.nytimes.com/imagepages/2009/01/11/magazine/11f...

Posted by Patricia

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Black bean burgers

Fri, 06 Feb 2009 12:36:30 -0500

From Epicurious.com

2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns

Accompaniments: sour cream; salsa; lettuce

Preparation

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

http://www.epicurious.com/recipes/food/views/Black-Bean-B...

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Mamma DelGaudio's Tiramisu

Sun, 22 Feb 2009 23:00:01 -0500

This recipe comes from my Monther-in-law, Carol DelGaudio-Keibel.

Tiramisu

1 cup heavy cream
1 pound mascarpone cream cheese
1/2 cup confectioner's sugar
1/2 cup Kahlua; divided into 2 - 1/4 cups
1/4 cup espresso coffee
1 tbsp cocoa (little more if you like extra cocoa)
28-30 plain Lady fingers (softened ones if possible)

Prep

1. In a small bowl, whip the cream until quite stiff but not solid. Set the whipped cream aside
2. In a medium-size bowl, combine the mascarpone, confectioners sugar, and 1/4 cup Kahlua
3 Fold the whipped cream gently into the mascarpone mixture and set aside
4. In a small flat-bottom dish, combine the espresso and the remaining 1/4 cup Kahlua
5. Place the Lady Fingers in a 9"x12" walled baking dish in 1-layer
6. Paint the Lady Fingers with the espresso/kahlua mixture
7. Divide the mascarpone/whipped cream mixture and pour/spread over lady fingers
8. Sprinkle with half of the cocoa
9. Add anther layer of lady fingers on top and repeat
10. Sprinkle with remaining cocoa

Chill until served.

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Mama DelGaudio's Almond Pound Cake with Limoncello

Tue, 24 Feb 2009 12:48:25 -0500

This cake is one of my favorites whenever Michael and I go to visit his parents. It's a winner everytime.

Almond Pound Cake with Limoncello
by: Carol DelGaudio- Keibel

Ingredients
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup extra light olive oil
5 tablespoons rm. temp unsalted butter
1 + 1/2 -7 oz. tubes almond paste (10 1/2 oz.) crumbled
2 tablespoons finely grated lemon peel
4 large eggs

1/3 cup limoncello
powdered sugar

Preparation
Butter and flour 9" springform
Standard incorporation method (olive oil, butter, sugar creamed until light and fluffy etc.) add almond paste, zest, eggs then flour mixture.

Bake 45 min. @ 325 F. until golden brown and tester comes out clean.

Cool completely in pan, remove and brush with Limoncello and dust with powdered sugar.

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Herb Cheese Ball Recipe

Wed, 25 Feb 2009 09:37:11 -0500

Mmmm.... crack on crackers.

Aunt Norma's cheese ball recipe. Thanks Norma!!

8 oz. cream cheese
¼ lb. of butter
1 clove chopped garlic
2 tbsp. chopped onion
¼ cup grated mild cheese
¼ cup grated old cheese
½ tsp. Oregano
¼ tsp. Basil
¼ tsp. Thyme
½ tsp. salt / pepper

Cream / cream cheese + butter
Add herbs and gratted cheese and mix well
Shape into a ball and roll in chopped walnuts if desired
Refrigerate until firm
Serve with crackers, bread, veggies, etc.

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Creamy Tomato Risotto

Tue, 10 Mar 2009 11:05:07 -0400

¼ cup extra-virgin olive oil
1 onion, diced
2 carrots, peeled and diced
4 cups skim milk
8 cloves garlic, minced
1 cup pearled barley
1 15 oz. can no-salt-added diced tomatoes
1 cup water, more as needed
½ cup dry vermouth
Freshly ground black pepper, to taste
¾ tsp. salt
½ cup grated Parmesan cheese

Heat the oil in a large, deep skillet over medium heat. Sauté the onion and carrots until the onion begins to brown, about 5 minutes.

Meanwhile, heat the milk in the microwave,
1 minute at a time, until hot but not boiling.

Add the garlic to the skillet. Cook for 30 seconds. Stir in the barley.

Add the tomatoes and simmer until their
juice is absorbed, about 5 minutes. Stir in the water and hot milk. Simmer, stirring frequently, until the liquid is absorbed, 20-25 minutes.

If all the liquid is absorbed and the barley still isn’t done (done means it’s slightly firm), add more water, ½ cup at a time, and continue to simmer. Once the barley is done, stir in the vermouth, pepper, and up to ¾ tsp. of salt.

Serve with the Parmesan. Serves 6.

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Sweet Potato Burritos

Sun, 15 Mar 2009 21:24:08 -0400

This recipe has become a staple in our lives. Just wanted to share.

Ingredients
2 1/2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup low-salt vegetable broth
1/2 cup coarsely chopped onion
2 garlic cloves, minced
3/4 cup fresh/frozen corn kernels (about 2 ears)
3/4 cup drained canned black beans, partially mashed
1/2 cup chopped red bell pepper
1/4 cup minced fresh cilantro
1 1/2 tablespoons fresh lime juice
3/4 cup canned fat-free low-sodium refried beans
8 (8-inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup bottled salsa
4 teaspoons chopped fresh cilantro (optional)

Preparation
Preheat oven to 350°.

Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.

Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.

Nutritional Information
Calories: 251 (14% from fat)
Fat: 3.8g (sat 0.6g,mono 1.4g,poly 1.5g)
Protein: 8.1g
Carbohydrate: 46.4g
Fiber: 4.6g
Cholesterol: 0.0mg
Iron: 2.6mg
Sodium: 328mg
Calcium: 87mg

Comments

Sounds delicious. I am going to make these this weekend.

over 2 years ago by Chris

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Sesame-Maple Roasted Tofu

Sun, 15 Mar 2009 21:35:56 -0400

Another DelGaudio favorite. I serve over udon noodles.

Ingredients
1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium red onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tahini (see Tip)
1 tablespoon reduced-sodium soy sauce
2 teaspoons pure maple syrup
1 teaspoon cider vinegar
3 cups sugar snap peas, trimmed
1 tablespoon sesame seeds

1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.

NUTRITION INFORMATION:
Per serving: 197 calories; 12 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrate; 11 g protein; 3 g fiber; 305 mg sodium; 219 mg potassium.
Nutrition bonus: Calcium (25% daily value), Vitamin C (20% dv), Iron (15% dv).1 Carbohydrate Serving.Exchanges: 1 starch, 1 medium fat meat, 1 fat

Note: I double the sauce and reserve half to toss with the noodles, otherwise I find there is not enough sauce left after roasting.

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Honey Mustard Smashed Sweet Potatoes

Sun, 15 Mar 2009 21:40:32 -0400

Ingredients
1 tablespoon margarine
1/2 cup sliced onion
3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon pepper
1 cup low-salt vegetable broth

Preparation
Melt margarine in a large saucepan over medium heat. Add onion and sweet potatoes; sauté 5 minutes. Add mustard and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.

Place sweet potato mixture in a food processor; process until smooth or just smash with a potato smasher for a chunkier version.

Nutritional Information
Calories: 198 (18% from fat)
Fat: 4g (sat 0.7g,mono 1.3g,poly 1.1g)
Protein: 3.1g
Carbohydrate: 38.3g
Fiber: 4.3g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 187mg
Calcium: 34mg

Posted by Patricia

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Double-Tomato Soup

Sun, 15 Mar 2009 21:44:03 -0400

Ingredients
1 tablespoon butter
1 cup chopped onion (1 medium)
3/4 cup shredded carrot
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
10 large basil leaves, divided
3 drained sun-dried tomato halves, packed in oil with herbs (such as California Sun Dry brand)
2 (14.5-ounce) cans organic diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium vegetable broth

Preparation
Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among bowls.

Nutritional Information
Calories: 76 (30% from fat)
Fat: 2.5g (sat 1.3g,mono 0.7g,poly 0.1g)
Protein: 2.2g
Carbohydrate: 9.4g
Fiber: 2g
Cholesterol: 5mg
Iron: 1.1mg
Sodium: 229mg
Calcium: 14mg

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Lasagna Rolls

Sun, 15 Mar 2009 21:53:29 -0400

Ingredients
12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 25-ounce jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

NUTRITION INFORMATION: Per serving: 354 calories; 11 g fat (3 g sat, 4 g mono); 11 mg cholesterol; 46 g carbohydrate; 21 g protein; 8 g fiber; 374 mg sodium.

Nutrition bonus: Calcium (30% daily value), Vitamin A (30% dv), Iron (15% dv).

MAKE AHEAD TIP: Freeze the cooked rolls and sauce for up to 1 month.

Posted by Patricia

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Red Curry with Vegetables

Sun, 15 Mar 2009 21:55:07 -0400

4 teaspoons canola oil, divided
1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 pound sweet potato, cut into 1-inch cubes
1 14-ounce can "lite" coconut milk
1/2 cup vegetable broth or reduced-sodium chicken broth
1-2 teaspoons red Thai curry paste
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

NUTRITION INFORMATION: Per serving: 348 calories; 16 g fat (6 g sat, 4 g mono); 0 mg cholesterol; 41 g carbohydrate; 13 g protein; 7 g fiber; 451 mg sodium; 578 mg potassium.

Nutrition bonus: Vitamin A (400% daily value), Vitamin C (45% dv), Calcium (25% dv), Iron (15% dv).

Posted by Patricia

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Roasted Halibut with Banana-Orange Relish

Sun, 15 Mar 2009 21:56:44 -0400

Fish
1 pound halibut, Pacific cod or other white-fleshed fish
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt

Banana-Orange Relish
2 ripe bananas, diced
1/2 teaspoon freshly grated orange zest
2 oranges, peeled, segmented (see Tip) and chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt

1. To prepare fish: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
2. Cut fish into 4 portions. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
3. Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes, depending on thickness.
4. To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted fish.

NUTRITION INFORMATION: Per serving: 210 calories; 3 g fat (0 g sat, 1 g mono); 36 mg cholesterol; 22 g carbohydrate; 25 g protein; 3 g fiber; 203 mg sodium; 855 mg potassium.
Nutrition bonus: Vitamin C (70% daily value), Selenium (60% dv), Potassium (24% dv)
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 fruit, 3 lean meat

TIP: Tip: To segment (or suprême) an orange:
1. Slice both ends off the fruit.
2. With a sharp knife, remove the peel and white pith; discard.
3. Cut the segments from the surrounding membranes.

MAKE AHEAD TIP: Cover the relish and refrigerate for up to 2 hours.

Posted by Patricia

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Vegetable Lover's Soup

Sun, 15 Mar 2009 21:58:54 -0400

Ingredients
1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium vegetable broth
1/4 cup dry white wine
2 tablespoons orzo or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach

1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

NUTRITION INFORMATION: Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium.

Nutrition bonus: Vitamin A (70% daily value), Vitamin C (45% dv), Folate (22% dv).

Posted by Patricia

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A Healthier Mac& Cheese

Sun, 15 Mar 2009 22:04:53 -0400

Mac & cheese can be a true comfort on a gloomy day, and this healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle. Whole-wheat pasta adds robust flavor and extra fiber.

3 tablespoons plain dry breadcrumbs (see Tip)
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper to taste
8 ounces (2 cups) whole-wheat elbow macaroni or penne

1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

NUTRITION INFORMATION: Per serving: 576 calories; 22 g fat (11 g sat, 2 g mono); 69 mg cholesterol; 63 g carbohydrate; 37 g protein; 9 g fiber; 917 mg sodium; 403 mg potassium.
Nutrition bonus: Vitamin A (290% daily value), Calcium (70% dv), Folate (37% dv), Iron (15% dv).
3 1/2 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable, 3 1/2 medium-fat meat

TIP: Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

MAKE AHEAD TIP: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.

Posted by Patricia

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Sweet & Sour Tofu

Sun, 15 Mar 2009 22:12:06 -0400

This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.

1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips

1. Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
2. Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
4. Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.

NUTRITION INFORMATION: Per serving: 255 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 32 g carbohydrate; 10 g protein; 4 g fiber; 368 mg sodium; 537 mg potassium.
Nutrition bonus: Vitamin C (230% daily value), Vitamin A (35% dv), Calcium (25% dv).
2 Carbohydrate Servings
Exchanges: 1 fruit, 1 other carb, 1 medium-fat meat, 1 fat (mono)

MAKE AHEAD TIP: The tofu can be marinated (Step 1) up to 30 minutes in advance.

Posted by Patricia

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Caramelized Onion Lasagna

Sun, 15 Mar 2009 22:14:28 -0400

This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It's also great with goat cheese instead of Gorgonzola, if you prefer.

8 ounces lasagna noodles, preferably whole-wheat

Caramelized Onion Filling
3 tablespoons extra-virgin olive oil
3 large sweet onions, thinly sliced (about 10 cups; see Kitchen Tip)
4 medium portobello mushroom caps, gills removed (see Kitchen Tip), diced
1/2 cup red wine
1 teaspoon salt
Freshly ground pepper to taste

Spinach & Cheese Filling
4 cups baby spinach
2 cups nonfat ricotta cheese
1/2 cup chopped fresh basil
1/2 teaspoon salt

White Sauce & Topping
2 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
2 cups low-fat milk
1/2 teaspoon salt
2 ounces crumbled Gorgonzola cheese
1/3 cup chopped walnuts
1/4 cup chopped fresh basil

1. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
2. To prepare onion filling: Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 25 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
3. To prepare spinach filling: Place spinach, ricotta, basil and 1/2 teaspoon salt in a food processor and process until smooth.
4. To prepare white sauce: Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
5. To assemble lasagna: Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray.
6. Drain the noodles and spread out on a kitchen towel. Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread 1/2 cup white sauce over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top. Sprinkle with walnuts and basil.
7. Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.

NUTRITION INFORMATION: Per serving: 345 calories; 14 g fat (3 g sat, 7 g mono); 9 mg cholesterol; 39 g carbohydrate; 16 g protein; 8 g fiber; 680 mg sodium; 514 mg potassium.
Nutrition bonus: Vitamin C (23% daily value), Calcium (16% dv), Vitamin A (15% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 2 vegetable, 1 medium-fat meat, 2 fat

TIP: Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Kitchen Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.

MAKE AHEAD TIP: Cover and refrigerate the caramelized onion filling (Step 2) for up to 1 day.

Posted by Patricia

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Red Pepper & Goat Cheese Frittata

Sun, 15 Mar 2009 22:16:46 -0400

Frittatas appeared on the Saturnia, a fashionable Italian cruise ship in the post-WWII years. The dish was an elegant lunch on transatlantic crossings and became a U.S. craze when The New York Times ran the first English-language recipe in 1952.

8 large eggs
2 tablespoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup sliced red bell pepper
1 bunch scallions, trimmed and sliced
1/2 cup crumbled goat cheese

1. Position rack in upper third of oven; preheat broiler.
2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

NUTRITION INFORMATION: Per serving: 179 calories; 13 g fat (4 g sat, 7 g mono); 286 mg cholesterol; 4 g carbohydrate; 11 g protein; 1 g fiber; 326 mg sodium.
Nutrition bonus: Vitamin C (60% daily value), Selenium (31% dv), Vitamin A (25% dv).

MAKE AHEAD TIP: Let cool, cover and refrigerate for up to 1 day; serve cold.

Posted by Patricia

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Provencal-Style Edamame Saute

Sun, 15 Mar 2009 22:18:52 -0400

Provence, in southeast France, has earned the culinary trademark à la Provençal for dishes prepared with plenty of garlic, olive oil and olives. Here we combine fennel, artichoke hearts, edamame, feta and olives in this quick and hearty one-skillet supper.

2 tablespoons extra-virgin olive oil
1 large bulb fennel, trimmed, cored and thinly sliced
2 tablespoons minced garlic
1/2 teaspoon herbes de Provence (see Shopping Tip)
3/4 cup dry white wine
1 10-ounce package frozen shelled edamame (about 2 cups), thawed
1 9-ounce package frozen artichoke hearts, thawed
1/4 cup vegetable broth or reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest
1/4 cup lemon juice
1/2 teaspoon salt
1/2 cup crumbled feta cheese
2 tablespoons chopped cured olives

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.

NUTRITION INFORMATION: Per serving: 312 calories; 16 g fat (4 g sat, 6 g mono); 17 mg cholesterol; 23 g carbohydrate; 13 g protein; 9 g fiber; 718 mg sodium; 422 mg potassium.

Nutrition bonus: Vitamin C (40% daily value), Folate (25% dv), Calcium (20% dv), Iron & Vitamin A (15% dv).

TIP: Shopping Tip: Herbes de Provence can be found in the specialty spice section. Make your own by mixing equal amounts of dried thyme, sage, rosemary, marjoram, summer savory and fennel seed.

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Smoky Corn & Black Bean Pizza

Sun, 15 Mar 2009 22:20:26 -0400

1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded mozzarella, preferably smoked mozzarella

1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

NUTRITION INFORMATION: Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrate; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium.
Nutrition bonus: Calcium (15% dv).
Exchanges: 3 starch, 3 medium-fat meat; 3 Carbohydrate Servings.

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Zucchini-Potato Latkes with Tzatziki

Sun, 15 Mar 2009 22:22:25 -0400

1 pound zucchini, shredded
2 cups shredded cooked potato (see Note)
2 medium shallots, minced, divided
1 egg, beaten
2 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil, divided
1 cup low-fat plain yogurt
1/2 medium cucumber, peeled, seeded and shredded
1 tablespoon red-wine vinegar

1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.
4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

NUTRITION INFORMATION: Per serving: 325 calories; 12 g fat (3 g sat, 6 g mono); 62 mg cholesterol; 45 g carbohydrate; 14 g protein; 10 g fiber; 689 mg sodium; 560 mg potassium.

Nutrition bonus: Vitamin C (35% daily value), Zinc (33% dv), Calcium (30% dv), Magnesium (25% dv).

TIP: Note: Shredded cooked potatoes can be found in the refrigerated produce section or dairy section of most supermarkets.

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs.

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Proper Scottish Oat Scones

Sun, 15 Mar 2009 23:03:52 -0400

What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a little more than half the fat was cut from the original recipe. These are nutritionally superior to their forebears and offer 81 fewer calories.

2 tablespoons butter
1 1/4 cups rolled oats
3/4 cup all-purpose white flour
3/4 cup whole-wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1 large egg, lightly beaten
1/2 cup nonfat plain yogurt
2 tablespoons canola oil

1. Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
2. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
3. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.
4. Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

NUTRITION INFORMATION: Per scone: 255 calories; 8 g fat (3 g sat, 1 g mono); 34 mg cholesterol; 40 g carbohydrate; 6 g protein; 3 g fiber; 392 mg sodium; 89 mg potassium.
2 1/2 Carbohydrate Servings

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Cauliflower With Almonds, Capers and Raisins

Wed, 18 Mar 2009 11:17:28 -0400

Adapted from Michael Anthony, Gramercy Tavern

Time: 45 minutes

1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives.

1. Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.

2. Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.

3. Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.

4. Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.

Yield: 4 servings.

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Fish Tacos

Fri, 20 Mar 2009 14:56:44 -0400

2 medium tomatoes, seeded and finely chopped

1 small red onion, peeled and finely chopped

1 clove garlic, minced

1/2 cup roughly chopped cilantro

1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)

1/4 cup mayonnaise

1/2 cup sour cream

2 limes, 1 halved and 1 cut into wedges

Kosher salt

Freshly ground black pepper

1 tablespoon canned chipotle pepper, finely chopped (optional)

1/2 cup flour, preferably Wondra or other fine-milled flour

1 1/2 teaspoons chili powder

1/2 cup milk

1/4 cup peanut oil, plus a splash more for greasing pan

Pat of butter

1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long

12 6-inch fresh corn tortillas

2 cups shredded green cabbage

A saucy hot sauce, like Tapatio or Frank’s.

1. In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).

2. In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).

3. In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.

4. Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

5. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.

6. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side. Serves 4 to 6.

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First Fruit: Celebrate the season with a Vodka Mango Lassi

Fri, 03 Apr 2009 10:54:36 -0400

Each spring, fruit lovers eagerly await the first crop of Indian mangoes to hit local markets. Though this superfruit is grown all over the world, enthusiasts favor the varieties that hail from India, where the sacred mango's arrival creates a fever pitch.

The Vodka Mango Lassi
Makes 1 drink

Ice
1 1/2 ounces vodka (try ABSOLUT Mango vodka)
1 ounce whole-milk yogurt
1 ounce one-percent milk
1/2 ounce canned mango pulp (such as Ratna Alphonso brand)
1/2 ounce honey syrup (1 part honey dissolved in 1 part warm water)
2 dashes Regan's Orange Bitters
1/8 teaspoon freshly grated cinnamon
Rose water

Fill a cocktail shaker with ice. Add the vodka, yogurt, milk, mango pulp, honey syrup, bitters and cinnamon. Shake vigorously and strain into a highball glass. Add 1 large ice cube and top with 3 spritzes (or 1 drop) of rose water.

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Ida's Magical Haroset

Mon, 13 Apr 2009 10:52:23 -0400

1/2 pound sliced almonds
3 golden apples
lemon zest
lemon juice
Grand Marnier

Add almonds to food processor; pulse for 3-5 seconds. Core and slice apples thinly. Zest one lemon. Add to food process with 1/4-cup of Grand Marnier. Pulse for 10-15 seconds.

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Roast Asparagus with Lemon and Parmigiano-Reggiano Furls

Wed, 22 Apr 2009 23:00:21 -0400

From The Splendid Table

Serves 4 generously

* 1-1/2 pounds pencil-slim asparagus, trimmed of tough stems
* 2 tablespoons extra-virgin olive oil
* 1 large clove garlic, minced
* Salt and freshly ground black pepper
* Juice of 1 lemon
* About 3 ounces Parmigiano-Reggiano cheese in a chunk (if not to be had, use Asiago, a sharp cheddar, or any other nutty tasting cheese)

1. Preheat oven 450 degrees F. Soak asparagus in a sink full of cold water for 5 minutes. Drain and gently roll in paper towels to dry.

2. In a large shallow baking pan, roll asparagus with oil, garlic, salt and pepper. Spread out in a single layer. Roast 3 minutes, or until tender crisp. Test by tasting or piercing with a knife to see there is still some firmness. Remove with tongs to a platter.

3. Just before serving, taste for salt and pepper. Sprinkle with lemon juice. With a vegetable peeler, shave furls of the cheese over the asparagus. Serve hot or at room temperature.

http://splendidtable.publicradio.org/

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TEXAS CAVIAR

Fri, 24 Apr 2009 16:01:08 -0400

TEXAS CAVIAR (BLACK - EYED PEA SALAD)

1 lb. black-eyed peas
1/2 c. diced bell peppers
2/3 c. diced pimentos
1/3 c. diced onions
1/2 c. finely sliced green onions
2 tsp. finely chopped garlic
2 c. oil & vinegar dressing
2 finely chopped jalapeno peppers

Soak black-eyed peas in water for 6 hours or overnight. Strain water off peas; boil peas in fresh water until tender. Do not over cook. Strain most of the liquid off peas, and add oil and vinegar dressing. When peas have cooled, add all other ingredients. Add salt and pepper to taste.

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Morrocan Bean Soup

Tue, 28 Apr 2009 09:49:22 -0400

From Great Soups

1/2 small cinnamon stick
2 whole cloves
1/2 tsp each yellow mustard, cumin and coriander seeds
2 Tbsp olive oil
1 onion, chopped
1 red bell pepper, seeded and cut into strips
5 cups vegetable stock
1 pound new potatoes, quartered
1 can (14 oz.) chickpeas, drained and rinsed
Salt and pper
2/3 shredded spinach leaves

Warm a skillet. Add the cinnamon stick and cloves with the mustard, cumin and coriander seeds. Toast for a couple of minutes until they start to smell aromatic, tossing occasionally. Place the spices in a mini-blender and grind to a powder.

Heat the oil in a large saucepan. Add the onion and pepper and cook for 2-3 minutes until the onion is soft but not brown. Sprinkle the spice mixture and cook for another minute or so, stirring. Pour in the stock and add the potatoes and beans. Season to taste. Bring to a simmer and simmer for 15 minutes, or until the potatoes are tender.

Stir in the spinach and cook until the spinach just wilts.

Serve!

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Ramp recipe: Soft-Boiled Egg with Ramp and Mushroom Toast

Wed, 29 Apr 2009 11:37:57 -0400

Soft-Boiled Egg with Ramp and Mushroom Toast
Serves four

Ingredients
1 tsp. olive oil
1 lb. pork sausage, crumbled
4 large organic eggs
2 lbs. ramps, bulbs trimmed and cleaned (if unavailable, get leeks)
8 oz. wild mushrooms, trimmed and cleaned
1 tbsp. unsalted butter
4 slices peasant bread, toasted
Salt and freshly ground pepper to taste
Grated Parmesan cheese for garnish

1. Heat olive oil in a large skillet over moderate heat. Add sausage, stirring occasionally until browned and crisp, about 6 minutes. Using a slotted spoon, transfer sausage to a small bowl and set aside. Reserve sausage drippings.

2. Place eggs in a medium saucepan; fill with enough water to cover eggs plus 1 inch. Bring water to a boil then remove from heat, cover with lid, and let stand 5-6 minutes.

3. Toss mushrooms and butter in sausage drippings for 3 minutes, scraping up the brown bits. Add ramps and season with salt and pepper. Saute 2-3 minutes, until lightly caramelized.

4. To serve, top each toast with ramp mixture and reserved sausage. Garnish with cheese. Shock eggs in ice water, then transfer to egg cups.

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Oyster Mushroom Quiche

Wed, 29 Apr 2009 18:30:15 -0400

Ingredients:

* 6 oz Oyster Mushrooms, sliced
* 1 Tablespoon of Butter
* 1 Tablespoon Olive Oil, add more oil if needed
* 1/3 cup of dry white wine
* 9 or 10’ Pie crust
* 5 eggs
* 1 cup of milk
* Salt and pepper to taste
* 4 oz shredded Swiss cheese (or what you have available or prefer)

Directions:

1. Pre-heat oven to 375° F.
2. Sauté Oyster Mushrooms in oil and butter for 2 minutes.
3. Add the wine and sauté till tender.
4. Place the cooked mushrooms on the bottom of pie crust.
5. In bowl, beat eggs, add milk and seasonings and pour over mushrooms.
6. Sprinkle shredded cheese on top of eggs and bake for 30 to 35 minutes.

Posted by Patricia

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Mushroom 'Risotto' with Barley

Wed, 29 Apr 2009 18:29:17 -0400

Serves 4

Ingredients:

* 2 teaspoons of Olive Oil
* 1 medium onion, diced – about 1 1/2 cups
* 2 cloves of garlic, minced – 2 teaspoons
* 5 cups of chicken broth
* 1 ¼ cups pearl barley
* 6 oz. Oyster Mushrooms
* 2 teaspoons soy sauce
* ¼ cup Parmesan cheese

Directions:

1. Heat olive oil and add onion and garlic. Sauté until softened and beginning to brown.
2. Add broth, barley, mushrooms, and soy sauce and bring to a boil.
3. Reduce to a simmer, cover and cook until most liquid is absorbed and mixture is thickened. This will take about 40 minutes.
4. In the last couple of minutes of cooking, stir in the cheese and season with salt and pepper.

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Culture your own curds with this easy home recipe

Fri, 01 May 2009 16:11:12 -0400

Salvatore Bklyn Ricotta
Makes 4 cups

1 gallon whole milk
Salt
¾ cup fresh lemon juice

1.Pour the milk into a large, nonreactive pot and season with salt (a healthy pinch or so will do). Cover the pot and place it over high heat. Heat the milk to 190º (use a thermometer), stirring it every few minutes to keep it 'om scorching. Turn off the heat and add the lemon juice. Stir slowly until you see curds beginning to form. (This should happen almost immediately; you’ve now created the curds and whey.) Let the
pot sit undisturbed for 5 minutes.

2.Line a colander with cheesecloth and place it over another bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour, then discard the whey. Eat the cheese right away or transfer it to an airtight container and re'igerate until ready to use.

http://tastingtable.com/email/campaign/605.html

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Lime Honey Mustard Dressing

Tue, 05 May 2009 14:44:41 -0400

Lime Honey Mustard Dressing
Recipe by Jeanette Hurt ("The Art of Salad," May 2009.)

Ingredients
¼ cup rice vinegar or white wine vinegar
1 shallot, finely chopped
2 tablespoons finely chopped cilantro
1½ teaspoons Dijon mustard
1½ teaspoons honey
Grated rind of 1 lime
1 teaspoon fresh lime juice
½ teaspoon grated peeled fresh ginger
½ teaspoon salt
1/8 teaspoon coarsely ground black pepper
¼ cup extra-virgin olive oil

Instructions
Combine all ingredients in a bowl.
Whisk well.
Makes about 3/4 cup.

http://www.relishmag.com/article/33208.html#r39170

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Lemon-Raspberry Teacake

Wed, 06 May 2009 09:10:26 -0400

BabyCakes NYC Lemon-Raspberry Teacake Recipe

Ingredients
2/3 c. rice milk
1 tbsp. apple cider vinegar
½ c. rice flour
¾ c. Bob’s Red Mill gluten-free all-purpose baking flour
1½ tbsp. baking powder
1 tsp. xanthan gum
1 tsp. salt
½ c. coconut oil
¾ c. agave nectar
1/3 c. applesauce
1 tsp. pure vanilla extract
1 tbsp. lemon zest
2 tbsp. pure lemon extract
½ c. raspberry preserves

1. Preheat oven to 325°. Lightly oil a 7-by-4-by-3-inch loaf pan.

2. Pour the rice milk and vinegar into a small bowl; set aside. In a medium bowl, whisk together flours, baking powder, xanthan gum, and salt.

3. Add oil, agave nectar, applesauce, vanilla, zest, and lemon extract to dry ingredients and stir until batter is smooth. Add milk/vinegar combo and combine just until blended.

4. Pour batter into prepared pan. Swirl raspberry preserves through batter and bake on the center rack for 35 minutes, rotating the pan 180° after 18 minutes. The teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.

5. Let the teacake stand in the pan for 20 minutes before inverting onto cake stand. Serve warm with preserves on top.

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Quinoa with Latin Flavors

Sat, 09 May 2009 17:09:29 -0400

Michael and I got into quinoa recently and can't seem to get enough.

1 cup quinoa (see Note)
2 teaspoons canola oil
1 medium onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1/4 cup pepitas, toasted (see Note)
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
2 tablespoons lime juice
1/4 teaspoon salt

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

3. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.

Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

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Dinner Tonight: Corn Chowder with Cheddar | Serious Eats : Recipes

Wed, 20 May 2009 10:46:03 -0400

http://www.seriouseats.com/recipes/2009/05/corn-chowder-w...

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ASPARAGUS RISOTTO

Sun, 10 May 2009 21:40:21 -0400

1 lb fresh asparagus, tough ends trimmed off (cut rest into 1 inch pieces & set tips aside)
6 to 7 cups chicken or vegetable stock (or broth)
2 Tbs extra-virgin olive oil
3 Tbs butter
2/3 cup diced red onion
1½ cups Arborio rice
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
salt to taste
½ cup freshly grated Parmesan cheese

1. Bring pot of water to boil. Add half of the asparagus stalks (not the tips) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside.

2. Heat stock in a small pan- turn on low and keep hot.

3. In a large nonstick skillet over medium heat, melt 1 Tbsp. butter and mix in oil. When sizzling, add onion. Sauté until onion softens, stirring occasionally- 3 to 5 minutes.

4. Add rice and cook, stirring occasionally, until it is glossy, 2 to 3 minutes. Add wine, stir and let liquid evaporate. Add large pinch of salt. Add warmed stock- ½ cup at a time, stirring occasionally. Set the timer for 15 minutes. Each time stock has just about evaporated, add another ½ cup.

5. When the timer goes off, add remaining asparagus tips and pieces, continuing to add ½ cup stock as needed. Begin tasting rice at this time. You’ll want it to be tender but with a bit of a crunch (it should take a total of 20 to 30 minutes to reach the right consistency). When it feels just right, stir in the asparagus puree. Remove from heat, and stir in remaining butter. Stir in Parmesan too. Taste and adjust seasoning- add more salt or pepper, if needed.

6. Serve immediately.

Servings: 6

Cooking Tips
*Risotto should be slightly soupy when served.
**Risotto is not one of those dishes that you can just leave on the stove and come back later and find it done. You need to tend to it and add the broth gradually until it’s just right. It will turn out best if you follow directions!

Recipe Source: Adapted from Mario Batali

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bitter orange ice cream

Fri, 29 May 2009 18:06:10 -0400

http://www.cookstr.com/recipes/bitter-orange-ice-cream

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Alicia's New Year's Day Baby Bok Choy

Mon, 08 Jun 2009 14:10:59 -0400

Saute a little garlic with sesame oil then add no-chicken veg broth and some fish sauce and steam the bok choy (baby) in the mixture.

sesame seeds optional.

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RECIPES: Wylie Dufresne's Egg-Sellent Take on Breakfast - ABC News

Tue, 09 Jun 2009 14:18:53 -0400

http://abcnews.go.com/Night...

Comments

where's the photo?

over 2 years ago by Patricia

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Pasta Salad with Feta and Snow Peas

Thu, 18 Jun 2009 15:12:05 -0400

Ingredients
Serves 6
Coarse salt and ground pepper
1 pound fusilli, or other short pasta
4 ounces snow peas, strings removed, sliced diagonally into 1/2-inch-wide strips
1 yellow bell pepper, ribs and seeds removed, chopped into 1/2-inch pieces
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1 cup (4 ounces) crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 teaspoon balsamic vinegar
Directions
In a large pot of boiling salted water, cook fusilli until al dente, according to package instructions; add snow peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
In a large bowl, combine pasta and peas, bell pepper, scallions, cilantro, feta, oil, vinegars, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve chilled or at room temperature.

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Israeli Couscous with Mint and Lemon

Thu, 18 Jun 2009 15:13:34 -0400

Ingredients
Serves 6
1 1/2 teaspoons coarse salt, plus more for pasta water
8 ounces (1 1/2 cups) Israeli or pearl couscous (or orzo)
5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh mint leaves, thinly sliced
5 scallions, thinly sliced diagonally
1/3 cup golden raisins
3 tablespoons very thinly sliced lemon zest (2 to 3 strips)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
Freshly ground pepper, to taste
1/8 teaspoon red-pepper flakes
Directions
Bring a pot of salted water to a boil. Add couscous, and cook until al dente. Drain, and drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
Combine couscous and remaining ingredients. Let stand at room temperature for at least 30 minutes before serving.

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Tim's Brat recipe

Thu, 18 Jun 2009 15:24:38 -0400

- A can or two of the cheapest beer you can find (PBR?)
- 2 red apples (cut up and cored)
- 1 onion (halved)
- hard rolls

Bring to a boil and add brats, boil for about 20 minutes. Then drain and grill. Serve brats in toasted, buttered hardrolls.

" I use a red apple, it helps bring out the sweetness of the beer and the onion for the (flavor) meat." - Tim

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Polenta Shortbread Cookies

Tue, 23 Jun 2009 15:18:42 -0400

Recipe adapted from Karen DeMasco
Makes 24 cookies

9½ tablespoons unsalted butter, cut into small pieces, at room temperature
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¾ cup plus 2 tablespoons all-purpose flour
½ cup fine yellow polenta or coarse yellow cornmeal
½ teaspoon kosher salt
2 tablespoons coarse sugar, such as demerara sugar

1. In an electric mixer fitted with a paddle, beat the butter with the confectioners’ sugar and vanila at low speed until combined. In another bowl, whisk together the flour, cornmeal and salt. Blend the dry ingredients into the butter in two additions. Wrap the dough in plastic and refrigerate for at least 30 minutes.

2. Preheat the oven to 350°. On a floured work surface, ro$ the chi$ed dough out to ¼ inch thick. With a 4-inch round cutter or an inverted bowl, cut out rounds of dough. Take each round and cut it into 6 wedges, like a pizza. Sprinkle the wedges with the demerara sugar. Bake for 30 to 35 minutes, until golden brown. The cookies can be stored in an airtight container and kept at room temperature for up to one week.

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Chickpea Bruschetta

Tue, 23 Jun 2009 16:47:17 -0400

- serves 2 -

Adapted from foodnetwork.com

Ingredients
1 cup cooked or canned chickpeas
4 tablespoons extra virgin olive oil
2 tablespoons black olive paste
2 tablespoons good-quality balsamic vinegar
1/2 teaspoon hot red pepper flakes
1/2 teaspoon finely chopped fresh rosemary
2 tablespoons fresh basil leaves, finely shredded.
1 garlic clove, or coarsley chopped
Thick crusty bread

Procedure
1. Mix all ingredients together. Season to taste with salt and pepper. Allow to marinate for at least 20 minutes, preferably longer.

2. Toast the bread or grill it for more dramatic presentation. Spoon mixture on bread, drizzle with olive oil, and serve.

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Tate's Chocolate Chip Cookies

Tue, 23 Jun 2009 16:49:30 -0400

YIELD: About 40 cookies

2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) lightly salted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten
2 cups semisweet chocolate chips (Nestlé can’t really be beat)

Preheat the oven to 350º.

Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.

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Thai Noodle Salad

Tue, 23 Jun 2009 22:53:47 -0400

serves 10

INGREDIENTS

* 1/2 (12 ounce) package angel hair pasta
* 1-1/2 cups shredded napa cabbage
* 2 large carrots, shredded
* 1/2 small green bell pepper, chopped
* 1/2 small red bell pepper, chopped
* 1/2 small yellow bell pepper, chopped
* 1/2 bunch fresh cilantro, chopped
* 1/2 bunch fresh green onions, chopped
* 1/4 cup chopped peanuts
* 1 tablespoon toasted black sesame seeds
* 1/4 pound frozen cooked shrimp, thawed and drained
*
* 2 tablespoons peanut butter
* 1 tablespoon tahini
* 2 tablespoons rice wine vinegar
* 2 tablespoons sweet chili sauce
* 2 tablespoons and 1-1/2 teaspoons soy sauce
* 1/2 teaspoon sesame oil
* 1/2 teaspoon brown sugar
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.

2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

by: Yakuta Rasheed

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Creamy Lemon-Chive Dressing

Wed, 24 Jun 2009 10:45:49 -0400

Yield 1 1/4 cups
Time 5 minutes

Ingredients
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt, or as needed
1 cup light cream
1/3 cup finely minced chives

Method
1. Put lemon juice and 1/2 teaspoon salt in small jar, cover and shake to dissolve salt.

2. Add cream and chives. Shake to blend. Adjust salt to taste. Store, covered and refrigerated, for up to 1 week. Shake to blend before using.

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Soupe au Pistou

Wed, 24 Jun 2009 10:51:23 -0400

From Mark Bittman, New York Times

When fresh basil hits the market, as it has in recent weeks, I want to grab a bunch and start cooking. One of my favorite uses is soupe au pistou, the Provençal creation that combines legumes, vegetables and a strong but pared-down version of pesto (no more than basil, garlic and oil) to produce a gutsy, hearty soup.

Yield 4 servings
Time About 45 minutes; longer if using dried beans

Summary
This recipe is eminently flexible. The zucchini and tomatoes, though not absolutely essential, are Provençal classics, but you can use whatever vegetables you can find as long as you finish the thing with basil. That's what makes it soupe au pistou.

Ingredients
1 cup fresh shell beans (like cranberry or lima), soaked for a couple of hours in water to cover, or 1/2 cup dried beans, soaked overnight (or boiled for 2 minutes and soaked for 2 hours), drained
1 large onion, peeled and chopped
2 medium carrots, peeled and chopped
2 celery stalks, trimmed and chopped
2 medium potatoes, peeled and chopped
2 small to medium zucchini, trimmed and chopped
2 tomatoes, cored, seeded and chopped
6 to 8 garlic cloves, peeled
2 cups fresh basil leaves, washed
1/3 cup extra virgin olive oil
Salt and pepper to taste
1 cup small pasta like ditalini, or capellini broken into pieces
Freshly grated Parmesan to taste

Method
1. Put beans, onion, carrots, celery and potatoes in a large saucepan with water to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 30 to 60 minutes (dried beans will take longer to cook than fresh), adding a little more water if necessary. When beans are just about tender, add zucchini and tomatoes and simmer for another 20 minutes or so.

2. Meanwhile, combine garlic, basil and olive oil in a food processor (or a mortar and pestle) until pasty; use a little more oil if necessary. Season with salt and pepper.

3. About 10 minutes before serving, add pasta to soup and cook until tender but not mushy; season again. Serve soup, passing pistou and Parmesan at the table.

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Spaghetti with Strawberries

Wed, 01 Jul 2009 11:22:56 -0400

Recipe adapted fom Sfoglia
Makes 4 to 6 servings

1 tablespoon grapeseed oil
1 ½ cups (approximately 1 pint) fresh strawberries, large berries cut in half, small ones left whole
2 tablespoons high-quality balsamic vinegar
2 cups peeled whole San Marzano tomatoes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound spaghetti

1. Bring a large pot of salted water to a boil.

2. Add the grapeseed oil and strawberries to a 10-inch skillet. Turn on the heat to medium. Cook the strawberries until tender; their sides will become transparent. Stir the vinegar into the strawberries and simmer until reduced by half (the sauce will appear syrupy). Use your hands to squeeze and break up the tomatoes directly into the skillet. Add the salt and pepper and stir to combine. Lower the heat to a simmer.

3. Add the spaghetti to the boiling water and cook according to the package directions. Use a mesh skimmer or tongs to remove the spaghetti fom the pot and place directly into the skillet. Stir to coat the spaghetti with the sauce and serve immediately.

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Tarragon Cucumber Pickles

Wed, 01 Jul 2009 14:31:18 -0400

Adapted from Josh Eden, Shorty’s.32

The Perfect Burger and All Its Parts (July 1, 2009) Time: 30 minutes, plus 1 to 3 hours’ refrigeration

2 large cucumbers (about 1 1/2 pounds)
4 large tarragon sprigs, cut into 2-inch pieces
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 bay leaves
4 cups plain rice wine vinegar
3/4 cup sugar

1. Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.

2. In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

Yield: 2 quarts.

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Red Hook Lobster Pound Rolls

Mon, 06 Jul 2009 09:34:13 -0400

I had one of these this weekend at the Brooklyn Flea and they are fantastic.

Recipe adapted from Susan Povich
Makes 4 servings

Fine sea salt
Three 1½ pound lobsters
¼ cup finely chopped celery (lightly salted; excess water squeezed out with a paper towel)
½ to ¾ cup mayonnaise--either homemade, Ken’s brand or Hellman’s with a little lemon juice mixed in White pepper
Fresh lemon juice
¼ cup unsalted butter, melted
4 top-split hot-dog buns
1 cup shredded iceberg or romaine lettuce
Paprika

1. Bring 2 inches of water in large pot to a rolling boil and add 2 teaspoons of salt. Add the lobsters, cover the pot and cook for 8 to 10 minutes, until they turn bright red. Remove the lobsters and let them cool, then remove the tail and claw meat. Chop the lobster meat into ¾-inch pieces and refrigerate for one hour.
2. Mix the lobster meat with the celery and enough mayonnaise just to hold the mixture together. Season to taste with salt, white pepper and lemon juice.
3. Generously brush the outside of each roll with melted butter. Grill the rolls on each side until golden.
4. Fill each roll with ¼ cup lettuce and one-fourth of the lobster salad. Sprinkle with paprika and chives and serve.

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Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants

Mon, 06 Jul 2009 11:14:57 -0400

This dish works well assembled the night before, so a little planning gives you a great head start on the next day's dinner. Trimming away part of the thick center vein from the cabbage leaves makes them more pliable and easier to roll up. Try stirring in one cup thawed frozen meatless crumbles in place of or in addition to the feta cheese. You can also cook the rolls on LOW for six to eight hours.

Yield
4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce)

Ingredients
1 large head green cabbage, cored
1 tablespoon olive oil
1 1/2 cups finely chopped onion
3 cups cooked pearl barley
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup dried currants
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 cup apple juice
1 tablespoon cider vinegar
1 (14.5-ounce) can crushed tomatoes, undrained
Preparation
Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage head; discard remaining cabbage. Cut off raised portion of the center vein of each cabbage leaf (do not cut out vein); set trimmed cabbage leaves aside.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 6 minutes or until tender. Remove from heat; stir in barley and next 4 ingredients (through parsley). Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Place cabbage leaves on a flat surface; spoon about 1/3 cup barley mixture into center of each cabbage leaf. Fold in edges of leaves over barley mixture; roll up. Arrange cabbage rolls in bottom of a 5-quart electric slow cooker.

Combine the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls. Cover and cook on high 2 hours or until thoroughly heated.

Robin Robertson, Cooking Light, OCTOBER 2004

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Parmesan-Squash Cakes

Mon, 06 Jul 2009 11:20:22 -0400

1 large egg
2/3 cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded seeded summer squash (2-3 medium, about 1 pound; see Tip)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil

1. Preheat oven to 400°F.
2. Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.

TIP: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.

From EatingWell Magazine July/August 2009

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Quesadillas De Flor De Calabaza (Squash Blossoms)

Mon, 06 Jul 2009 11:35:22 -0400

Quesadillas De Flor De Calabaza (Squash Blossoms)
Makes 8 quesadillas

Ingredients
3/4 pounds Squash Flowers, cleaned and roughly chopped
1 tablespoons unsalted butter
1 1/2 tablespoons finely chopped white onion
1 garlic clove, finely chopped
Sea salt to taste
1 pablano chilies, charred, peeled, and cut into strips
Optional - 1/2 tablespoon roughly chopped epazote*
Oaxaca Cheese (or Monterey Jack)
Corn Tortillas

Rinse and briefly shake excess water off the flowers. Remove stringy green sepals around the base of each flower. If the flowers are large leave about a half inch of the stalk on. Roughly chop the flowers, calyx and stamen included.

Prepare chiles by placing over open flame , turning them from time to time until skin is blistered and lightly charred. Place them inside a plastic bag and set aside to steam for 10 about minutes; this process will loosen the skin. Then remove the skin by running your hands or a spoon down the chile. Cut into vertical strips.

Heat the butter in a large skillet over medium heat, add the onion garlic, and a little salt, and fry gently without browning until translucent, about 1 minute. Add the chili strips and cook stirring from time to time, for another two minutes.

Add the flowers and salt to taste, cover the pan, and cook over low heat until the round calyx is tender, not soft, about 10 minutes. Add epazote after 5 minutes.

The mixture should be moist not juicy.

Prepare some corn tortillas with some Oaxaca cheese

* Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the liquorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fragrance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty. (source: Wikipedia)

This Recipe is adapted by The Masa Assassin(http://masaassassin.blogspo...) from Diana Kennedys "From My Mexican Kitchen Techniques and Ingredients."

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Blueberries-and-Cream Pops

Mon, 06 Jul 2009 11:45:33 -0400

Recipe adapted from People’s Pops
Makes about 10 popsicles

3/4 cup water
3/4 cup sugar
1 bag of black tea
2 pints fresh blueberries, washed in cold water
1 tablespoon fresh lemon juice
1/4 cup organic heavy cream
Popsicles molds or paper cups
Popsicle sticks

1. Make the tea-infused simple syrup: In a saucepan, bring the water and sugar to a boil and stir until the sugar dissolves. Add the tea bags, remove from the heat and let steep for 4 minutes. Remove the tea bags and discard; let the syrup cool to room temperature.

2. Puree the blueberries in a blender and immediately stir in the tea-infused syrup and lemon juice. (The mixture will be very sweet, which will later be tempered by freezing.) Stir in the heavy cream and pour the mixture into molds or paper cups that have been outfitted with popsicle sticks. Freeze overnight, remove from the molds and serve.

http://www.peoplespops.blogspot.com/

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Vegetarian Stuffed Cabbage Rolls

Wed, 22 Apr 2009 17:30:47 -0400

Vegetarian Stuffed Cabbage Rolls
6 servings, 2 rolls each

1 large head green cabbage
1 medium carrot diced
1 cup chopped onions
3 tablespoons butter
1 clove garlic crushed
1/4 cup sunflower seeds
3/4 cup raw cashew pieces
salt and pepper to taste
1 stalk chopped celery
2 cups ricotta cheese (or cottage cheese)
1/4 cup raisins
1 cup chopped apple
juice from one lemon
1-2 tablespoons tamari
1 tablespoon honey
extra butter

Parboil cabbage in water 10-15 minutes until soft enough to roll. Remove first 12 leaves.

Saute vegetables, nuts and seeds in butter. Combine with remaining ingredients.

Place 3-4 T filling in each leaf. Roll,

Cover and bake 25 minutes 325 degrees on buttered sheet.

Serve on bed of rice topped with yogurt or sour cream

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Sam Mason Recipe for Banana-Cocoa Raviolis with Mustard Ice Cream and Coffee Soil, Savory Chocolate

Mon, 13 Jul 2009 12:42:16 -0400

http://www.starchefs.com/features/aphrodisiacs/volume_11/...

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101 Simple Salads for the Season

Wed, 22 Jul 2009 11:59:25 -0400

A friend sent me this. I dare someone to make all 100!

http://www.nytimes.com/2009/07/22/dining/22mlist.html?hp

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Malidzano Eggplant Spread

Fri, 31 Jul 2009 10:35:14 -0400

Servings for 2

INGREDIENTS
1 medium eggplants
2 teaspoons olive oil
1-1/3 cloves garlic, minced
1/2 cup crumbled feta cheese
2 tablespoons and 2 teaspoons finely ground walnuts
1/3 pinch salt and pepper to taste
1 tablespoon and 1 teaspoon olive oil

DIRECTIONS
1. Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.

2. Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.

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Summer Squash Burritos

Fri, 31 Jul 2009 10:39:50 -0400

Makes 2 servings

INGREDIENTS
1 tablespoon olive oil
1/2 onion, chopped
3 small summer squash, sliced
salt to taste
4 (7 inch) flour tortillas
1/2 cup shredded Cheddar cheese
1/2 cup chopped tomato

DIRECTIONS
1. Heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. Add the squash in three batches, making sure the first has softened slightly before adding the next. Season with salt.

2. Heat the tortillas in the microwave until warm, about 10 seconds. Spoon the squash mixture into the center of the tortillas; top with the Cheddar cheese and tomato. Roll into a burrito to serve.

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YUZU... Japanese fruit

Wed, 26 Aug 2009 09:10:06 -0400

Good bartenders know that the perfect cocktail is all about balance: Nothing makes a drink like the right proportions of alcohol, sugar and acidity.

Within this trifecta, mixologists have plenty of room for experimentation. But poor, poor lemons and limes--they've had to shoulder the acidity burden for so long, since other citrus-family favorites like oranges and grapefruits don't create a strong-enough pucker for many drinks.

Luckily, here from Asia to heed the call of duty is yuzu. The juice of this Japanese fruit (along with its cousins sudachi and kabosu) has all the zing your cocktail needs, plus a complex, bright flavor that will abolish lemon and lime fatigue.

Though not new, these wonder-fruit juices have been difficult to find in the United States--until now. Japan-based Yakami Orchards has teamed with WA Imports to bring bottles of these juices stateside so you can give your home cocktails an exotic makeover. Swap them into any recipe that calls for lemon or lime juice for a thoroughly refreshed (and refreshing) drink.

Or try them on your next night out--New York's sushi temple Masa is mixing sudachi in a cocktail with tequila and fresh tangerine juice, while Chicago mixologist Adam Seger matches yuzu's punch with kaffir lime and a ginger liqueur.

And the St. Zipang (click here to download the recipe), served at the newly opened New York cocktail lounge Forty Eight, features yuzu with another export that's at the forefront of beverage trends: sparkling sake.

http://tastingtable.com/recipe/st_zipang_recipe_tasting_t...

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Seasonal Stuffing

Wed, 26 Aug 2009 11:23:52 -0400

sweet corn, leeks and tarragon--a combination that highlights some of summer's best flavors, but with a familiar texture that sets one's sights toward fall

http://tastingtable.com/recipe/summer_stuffing_recipe_tas...

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Rosh Hashanah Pomegranate-Honey Cooler

Sun, 06 Sep 2009 20:40:48 -0400

Combine 1 bottle (750 ML) Dry White Wine, such as Sauvignon Blanc, and 1 1-1/2 cups Pomegranate juice in a pitcher. Add 2 - 4 tbsp Honey, and stir until dissolved. Divide among 6 ice-filled glasses. Garnish with slices of Lemon.

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The Original Momofuku Ssäm (bonus recipe)

Wed, 28 Oct 2009 11:24:59 -0400

The Original Momofuku Ssäm
An addition to his Momofuku Cookbook
Recipe adapted from David Chang

Makes 1 burrito
1 extra-large flour tortilla, steamed or microwaved until warm
1 teaspoon hoisin sauce
2 tablespoons cooked short-grain rice, right out of the rice cooker or pot
(page 279)
½ cup pulled pork shoulder, warm (page 51)
1 tablespoon pureed cabbage kimchi (puree the stuff from page 74)
1 tablespoon shelled soybeans (edamame, frozen and thawed are fine)
1 tablespoon roasted onions (page 61)
3 or 4 slices quick-pickled cucumbers (page 65)

Lay the tortilla on a piece of aluminum foil that you’ll eventually use to wrap around the burrito. Smear a thick line of hoisin sauce across the tortilla and arrange the rice in a neat, even mound over the hoisin. Scatter, spread and arrange the remaining ingredients over the rice. Fold the right and left sides of the tortilla in first, then roll it closed as tightly as possible, using the foil to guide it.

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Nana’s Banana Bread

Thu, 29 Oct 2009 14:21:38 -0400

Nana’s Banana Bread
Recipe adapted from DamGoodSweets
Makes 1 loaf

1 stick unsalted butter, at room temperature, plus more for the pan
1¾ cups all-purpose flour, plus more for the pan
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 very ripe bananas
1 teaspoon fresh lemon juice
½ cup sugar
½ cup packed light brown sugar
½ teaspoon pure vanilla extract
2 large eggs
¼ cup buttermilk

1. Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with flour.
2. In a bowl, sift together the 1¾ cups flour, cinnamon, baking soda and salt. In another bowl mash the bananas with the lemon juice.
3. In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the buttermilk; mix. Repeat until all of the dry ingredients and buttermilk are incorporated, then beat in the banana mixture.
4. Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a rack and let it cool completely.

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Vegitarian French Onion Soup

Thu, 12 Nov 2009 09:38:00 -0500

Recipe adapted from The Adaptable Feast
Serves 4

2 large yellow onions, thinly sliced
2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 thyme sprigs
1 cup dry vermouth or dry white wine
8 cups packaged mushroom stock
1 bay leaf
One 2-inch piece Parmigiano-Reggiano rind
¼ teaspoon dried savory
Twelve ½-inch-thick slices crusty baguette
½ teaspoon minced garlic
Salt and freshly ground black pepper
2 cups grated Gruyère cheese (about 8 ounces)

1. Preheat the oven to 350°. Heat 2 tablespoons of olive oil in a large ski$et over
medium heat. Add the onions and thyme and cook, stirring, until the onions begin to brown, about 15 minutes. Add ½ cup of the vermouth and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Cook until the vermouth has evaporated, about 4 minutes. Add the remaining ½ cup vermouth, scrape the pan again and simmer for 4 minutes longer. Transfer the onions to a 3-quart stockpot and add the mushroom stock, bay leaf, Parmigiano-Regiano rind and savory. Bring to a simmer, cover and cook for 30 minutes.

2. Place the baguette slices on a baking sheet. Smash the garlic into a paste with the side of a knife and combine with the remaining 2 teaspoons of olive oil in a small bowl. Brush the baguette slices with the oil, sprinkle with salt and pepper and bake until golden brown, about 20 minutes. Place 1 slice of toast in the bottom of each of 4 ovenproof soup bowls. Preheat the broiler.

3. Remove the thyme sprigs, bay leaf and cheese rind from the soup and discard. Transfer 2½ cups of the soup to a small saucepan, season with salt and pepper and keep warm over low heat.

4. Ladle the vegetarian soup into an ovenproof bowl, top with 2 baguette slices and sprinkle with one quarter of the cheese. Place the bowl on a rimmed baking sheet. Broil the soups, watching closely, until the cheese is bubbly and brown, about 2 minutes. Serve immediately.

For the vegan variation: Omit the cheese rind in the soup, omit the cheese topping; serve with garlicky baguette toasts only.

Posted by Patricia

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White chili with chicken and root vegetables

Thu, 19 Nov 2009 11:28:01 -0500

Saw this on the Today show this morning. Looks delicious.

http://today.msnbc.msn.com/id/34022612

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Parsnip Layer Cake with Cream Cheese Frosting

Thu, 19 Nov 2009 11:55:13 -0500

Makes one 9-inch cake

For the cake:
• 1 cup all-purpose flour
• ½ cup almond flour/meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon cinnamon
• Pinch of salt
• ½ cup sugar
• ½ cup confectioners’ sugar
• ½ cup packed brown sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• ½ pound (2 sticks) unsalted butter, melted and cooled
• 1 ¾ cups grated parsnip

For the frosting:
• 1½ pounds cream cheese
• 1½ sticks (6 ounces) unsalted butter, at room temperature
• 2¼ cups confectioners’ sugar
• 1 ½ teaspoons vanilla
• 1 ½ teaspoons lemon juice
• 1 ½ teaspoons rum
• 1 cup heavy cream

1. Preheat the oven to 350°. In the bowl of a standing mixer, sift together the flours baking powder, baking soda, cinnamon and salt.
2. In a separate bowl, whisk together the three sugars. Add the eggs and vanilla and mix until well-blended. Add the egg mixture to the dry mixture and beat for 2 minutes at medium-high speed.
3. Reduce the speed on the mixer and drizzle in the melted butter. Continue mixing at medium speed for 30 seconds longer. Add the parsnip and beat just until combined.
4. Pour the batter into two 9-by-2-inch nonstick roundcake pans and bake for 45 minutes, or until a skewer inserted into the center comes out clean. Tip the
cakes out onto a wire rack and let cool. Level the tops of the cakes with a serrated knife.
5. Meanwhile, make the frosting: In a standing mixer, beat the cream cheese and butter on medium speed until blended, 1 to 2 minutes. Add the sugar and mix
until blended, stopping the mixer and scraping down the bowl as needed. Add the vanilla, lemon juice and rum and beat just until blended. On low speed,
slowly drizzle in the cream until the mixture is emulsified. Once all the cream is incorporated, beat on high speed for a few seconds. Use the frosting
immediately or refrigerate for later use.
6. Spread a layer of frosting on top of one cake, then top with the second cake layer. Cover the rest of the cake with frosting and serve.

From chef Danielle Pruett of Portland, Oregon's Clyde Common.

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Veselka's Potato Pierogi

Mon, 30 Nov 2009 09:32:06 -0500

Serves eight to ten

Ingredients

For pierogi wrappers
1 large egg yolk
1 c. whole milk
1 tbsp. vegetable oil
½ c. water
3¼ c. all-purpose flour

For topping and filling
4 tbsp. unsalted butter
5 c. finely chopped onion
4 c. leftover mashed potatoes
4 oz. farmer’s cheese
2 tsp. salt
1 tsp. black pepper

For assembling
2 large egg whites
2 tbsp. water
All-purpose flour as needed
Sour cream or applesauce, for serving

1. To make wrappers, combine egg yolk, milk, oil, and water in a small bowl. Place flour in a large bowl, pour in wet ingredients, and fold together to form dough.
2. Transfer dough to a lightly floured board and knead for 3 minutes. If too sticky, add small amounts of flour. When dough is smooth, form into a ball, transfer to a small bowl, cover with plastic wrap, and refrigerate for 20 minutes.
3. To make filling, melt butter in a large pan, add onions, and saute over medium heat, stirring occasionally, until browned, about 10 minutes.
4. In a large bowl, combine ¾ cup of cooked onions, potatoes, cheese, salt, and pepper. Set aside at room temperature. Reserve remaining onions for topping.
5. In a small bowl, combine egg whites and water. Set aside for assembly.
6. Remove dough from refrigerator and divide into three sections. Place one section on a well-floured work surface and roll out until very thin (about 1/16 inch). Cut circles of dough using a round cookie cutter (or a jar lid or juice glass).
7. Place a heaping spoonful of the filling in the center of each circle, leaving a border. Brush some egg white mixture on half the outer border and fold dough over into a half-moon shape. Crimp edges with a fork.
8. Transfer pierogi to a floured board or platter. Do not stack. Repeat with remaining dough and filling.
9. Cook pierogi in batches for 4 minutes in a large stockpot of salted boiling water. Drain and transfer to a serving platter. Repeat with remaining pierogi, allowing water to return to a full boil each time.
10. Serve with the reserved sauteed onion and oodles of sour cream or applesauce.

Try them fried: Cook in boiling water as above for 2 minutes rather than 4, then saute in butter until golden brown.

Posted by Patricia

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Kale and Roasted Red Pepper Frittata Recipe

Tue, 15 Dec 2009 10:27:52 -0500

INGREDIENTS
12 large eggs
3/4 cup milk
Cooking oil or unsalted butter
1/2 cup blanched and roughly chopped kale (could also use chard, baby Asian greens, or arugula)
1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
1 cup shredded cheddar or pepper Jack cheese

INSTRUCTIONS
Combine eggs and milk in a large bowl and whisk until smooth. Stir in vegetables and half of the cheese.
Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When oil shimmers or butter stops foaming, add egg mixture to pan, reduce heat to medium-low, and cover. Allow to cook, making sure there is no visible bubbling, until set.
Sprinkle remaining cheese on top and cook until melted or, if desired, place skillet under broiler for a minute or two to brown the top.
Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.

http://www.chow.com/recipes/27739

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Knaidlach (Matzoh Ball) soup

Tue, 15 Dec 2009 10:14:06 -0500

Ingredients
1 (10 ounce) packages matzo crackers
1/4 cup butter
3 eggs
salt and pepper to taste
1/2 tablespoons minced fresh parsley
1 onion, minced
2.5 ounces matzo meal
48 ounces chicken broth

Method
1. Bring a large pot of lightly salted water to a boil.
2. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
3. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
4. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
5. In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

I add carrots as well, but I know that's not traditional.

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Spiced Caramel Apple Upside-Down Cake

Tue, 15 Dec 2009 10:30:18 -0500

INGREDIENTS
1 cup softened margarine
1 2/3 cup packed light brown sugar
1 teaspoon apple pie spice or cinnamon
1 teaspoon vanilla extract
2 medium peeled, cored, and thinly sliced apples
Juice from 1/2 medium lemon
2 to 3 tablespoons finely chopped walnuts (optional)
1 1/2 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
1/4 cup vanilla soy milk
INSTRUCTIONS
Heat oven to 325°F and arrange a rack in the middle. Spray an 8-by-8-inch square baking dish with nonstick cooking spray.
Melt 1/2 cup of the margarine in a saucepan over medium heat. When it foams, sprinkle in 2/3 cup of the sugar, 1/2 teaspoon of the apple pie spice, and vanilla extract. Stir over medium heat until sauce is smooth and a deep amber color.
Spread caramel sauce evenly in bottom of baking dish. Tile apple slices in tight rows over sauce. Sprinkle lemon juice over apple slices. Evenly sprinkle walnuts on top, if using.
Combine flour, baking powder, and remaining 1/2 teaspoon of the apple pie spice in a large bowl and mix thoroughly. Add remaining 1 cup of the sugar, remaining 1/2 cup of the margarine, and eggs. Beat on medium speed until a thick batter forms. Add soy milk and stir until evenly combined.
Transfer batter to prepared dish and spread over apples. Bake until a toothpick inserted in cake layer comes out clean, about 45 to 55 minutes. Invert onto serving platter and serve warm or room temperature.

http://www.chow.com/recipes/27742

Posted by Patricia

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Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce)

Tue, 15 Dec 2009 10:32:03 -0500

INGREDIENTS
For the duck breasts:
3 to 4 pounds boneless duck breasts, skin-on
3/4 teaspoon coriander seeds
1 teaspoon black peppercorns
1 tablespoon chopped garlic
Salt
Olive oil

For the sauce:
3 ripe medium quinces
2 cups walnuts, lightly toasted (see Cook’s Note)
3 tablespoons olive oil
3 cups chopped onion
1 tablespoon chopped garlic
Salt and freshly ground black pepper
2 cups pure, unsweetened pomegranate juice
3 tablespoons pomegranate molasses
1 cup chicken broth, preferably homemade, or good-quality, low-sodium purchased
3/4 cup chopped pitted dates
About 2 teaspoons fresh lemon juice

Accompaniment: freshly cooked rice
Optional garnish: fresh pomegranate seeds

http://www.chow.com/recipes/27896

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Spiced Pecan and Apple Salad with Honey Vinaigrette

Tue, 15 Dec 2009 10:33:33 -0500

INGREDIENTS
1/2 cup honey
1 teaspoon apple pie spice
Generous pinch of cayenne
Pinch of salt
1 cup pecan halves
1/4 cup cider vinegar
1 heaping tablespoon Dijon mustard
1/3 cup extra virgin olive oil
6 to 8 cups assorted salad greens (such as baby spinach or arugula)
2 medium apples, cut into thin slices

INSTRUCTIONS
For the spiced pecans:
Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the apple pie spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are toasted, about 15 to 20 minutes. Set aside to cool.

For the vinaigrette:
Combine remaining honey, apple cider vinegar, and Dijon mustard in a small jar or cruet and shake well. Add olive oil and shake vigorously until well incorporated.

For the salad:
Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter apple splices and spiced pecans over leaves. Pour apple cider vinaigrette over salad and serve.

http://www.chow.com/recipes/27740

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Caramel Rugelach

Tue, 15 Dec 2009 10:35:00 -0500

INGREDIENTS
For the pastry:
2 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
3 tablespoons granulated light brown sugar
8 ounces cream cheese, chilled and cut into bits
16 tablespoons (2 sticks) unsalted butter, chilled and cut into bits
1/4 cup sour cream
1 teaspoon vanilla extract

For the filling:
1/2 cup light brown sugar, packed or granulated
1 3/4 to 2 cups packaged caramels (about 12 ounces), such as Kraft’s, unwrapped and cut into small bits
About 1 cup pecans, lightly toasted and coarsely chopped

INSTRUCTIONS
Make the pastry: in a food processor, mix the flour, salt, and brown sugar. Add the cream cheese, butter, sour cream, and vanilla, and pulse just until the mixture begins to form a ball around the blades. Do not overprocess. Transfer the dough to a work surface and knead lightly and quickly into a smooth, compact roll. (Or prepare manually: in a large bowl, quickly mix together the cream cheese, butter, sour cream, and vanilla until well blended. Gradually add the flour, salt, and sugar. Knead the mixture lightly until thoroughly combined and smooth.)
Divide the dough into four equal parts. Put each piece between two sheets of wax paper and flatten into a large oblong using the palm of your hand. If necessary, refrigerate briefly until the dough is firm enough to roll.
Work with one oblong at a time, keeping the others refrigerated. Roll the oblong between the wax paper into a 12 by 7-inch rectangle, about 1/8-inch thick. Leaving the dough in the wax paper, refrigerate for at least 4 hours or up to 2 days. Repeat with the other three rectangles.
Loosen the wax paper from both sides of the dough. (The paper becomes pressed into the dough with rolling and will be difficult to remove after you cut the dough, unless it has been loosened first.) Place the dough rectangle back down on a sheet of the wax paper, and sprinkle it all over with 2 tablespoons brown sugar. Now cut the rectangle in half into two 6 by 7-inch sections. Cut each section into four equal strips, giving you eight in all. Leaving a 1/2-inch border, place some caramel pieces and pecans over each dough strip (be generous—the more caramels, the more luscious the taste; see Cook’s Note). Roll each strip up tightly, jelly-roll fashion, and place seam side down, about 1 inch apart, on a baking sheet lined with parchment. (If the dough becomes too soft to work with during the rolling or filling, place it in the freezer on a lined cookie sheet until firm again.) Refrigerate the prepared rugelach as you make more with the rest of the dough. The prepared rugelach should be refrigerated for at least 30 minutes before you bake them.
Preheat the oven to 375°F. Bake in the middle of the oven for about 20 minutes, until pale golden. If necessary, adjust the pans during baking so the rugelach cook evenly. Transfer the pan to a rack and let the rugelach cool completely. Remove the rugelach carefully with a thin-bladed spatula. Store the rugelach in airtight containers for up to 4 days.

Cook’s Note: Rugelach may be frozen, unbaked. You need not defrost before baking, but increase baking time by 5 to 7 minutes.

http://www.chow.com/recipes/27900

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Navitas Naturals

Tue, 13 Jan 2009 10:03:38 -0500

The modern world has made it easy for people to enjoy nutritious ingredients that are popular old icons in ancient cultures around the world, but that are still ‘new’ and unusual here in North America. Innovative health-minded chefs are at the cutting edge of the hot ‘ancient superfood’ trend and are creating delicious recipes to help people experience the flavor and energy of these culinary curiosities.

http://www.navitasnaturals.com/recipes/

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Smothered Collard Greens

Fri, 24 Apr 2009 15:58:06 -0400

A New Orleans chef keeps regional dishes alive

In Cajun country, a standard breakfast is cheesy eggs and spicy boudin sausage, chased with dark chicory coffee. Good luck finding this delicacy outside of Acadiana, though: Traditional dishes like this are dying out.

But with two restaurants and a brand-new cookbook, New Orleans chef Donald Link is fighting to preserve his region's best recipes.

Link grew up in the heart of Cajun country, and at Cochon, his wildly popular two-year-old restaurant, he serves the soul-satisfying dishes of his childhood, including fried rabbit livers, crawfish pies and gumbo. Next door, at his new butcher shop, locals pour in at lunchtime for gooey duck pastrami sandwiches, overstuffed muffulettas and Link's famed bacon pralines.

Now, with his just-released cookbook, Real Cajun, Link is spreading the gospel of crawfish and sausage to national audience. Real Cajun brings together ages-old family recipes like pork belly cracklings and dirty rice with Link's own adaptations of the classics. One of his favorite recipes--and now ours--is this one for Smothered Collard Greens. They're exceptionally delicious served over a hunk of cornbread, which will soak up all of the greens' fragrant juices.

Smothered Collard Greens
Recipe adapted from Real Cajun (Clarkson Potter)
Makes 6 to 8 servings

3 bunches (about 2 pounds) collards or other leafy greens
4 strips of thick-sliced bacon, cut crosswise into ½-inch pieces
1 small onion, chopped
2 garlic cloves, minced
1 tablespoons salt
2 tablespoons sugar
½ teaspoon freshly ground black pepper
Several dashes of hot sauce, plus more as needed
¼ cup cider vinegar, plus more as needed
1 cup chicken broth or water

1. Strip the stems from the leaves of the collards and tear the leaves into 3-inch squares; wash the torn leaves in plenty of cold water. Discard the stems.

2. In a large pot or Dutch oven, cook the bacon over medium heat until not quite crisp or colored, about 5 minutes. Add the onion and cook for another 3 to 4 minutes. Add the garlic, salt, sugar, pepper and hot sauce, and cook for an additional 2 minutes. Add the vinegar, bring to a simmer, and cook until reduced by half, about 4 to 5 minutes. Add the greens and the broth or water and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 to 35 minutes, until the greens are very tender. If the pot appears to be drying out, add more water, as necessary, to prevent the greens from sticking.

3. Season to taste with additional vinegar and hot sauce. Be sure to serve the greens with a generous ladle of the fragrant juices.

Posted by Patricia

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make your own bagels

Tue, 05 Jan 2010 10:45:41 -0500

http://www.chow.com/recipes/11820

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Lemon-Almond Biscotti

Tue, 09 Feb 2010 10:01:38 -0500

Makes about 3 dozen

Preparation time: 15 minutes
Baking time: about 45 minutes

Almonds, lemons and olive oil are natural partners in Mediterranean cooking. They flavor both savory dishes and sweets like these Southern Italian cookies.

Ingredients
- 3 eggs
- 1-1/4 cups (300 mL) granulated sugar
- 1/3 cup (75 mL) mild-flavored olive oil
- 1 tbsp (15 mL) grated lemon rind (can substitue with orange)
- 1 tsp (5 mL) almond extract
- 2-3/4 (675 mL) all-purpose flour
- 2-1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) whole unblanched almonds, coarsely chopped
- 1 egg white
- 1/2 cup (125 mL) sliced unblanched almonds

Preparation
1. In a large bowl, beat eggs; beat in sugar, oil, lemon rind and almond extract. Combine flour, baking powder and salt; stir into egg mixture to make soft sticky dough. Stir in chopped almonds.

2. Turn out onto lightly floured surface. With floured hands, shape into ball; divide dough in half. Shape each piece into a log about 10 inches (25 cm) long. Place 3 inches (8 cm) apart on well-greased large baking sheet; flatten each log to 2-1/2 inches (6 cm) in width, with slightly rounded top.

3. Brush logs with egg white; top with sliced almonds in single layer.

4. Bake in 325F (160C) oven for 25 to 30 minutes or until lightly colored and firm to the touch. Let cool on baking sheet for 10 minutes.

5. Transfer logs to cutting board. With large serrated knife, cut on slight diagonal into 1/2-inch (1 cm) slices. Arrange slices upright, about 1 inch (2.5 cm) apart, on baking sheet (use two sheets if necessary)

6. Reduce oven temperature to 300F (150C). Bake the slices for 20 to 25 minutes or until dry and lightly browned. Let cool on rack. Store in covered container for up to 1 week.

Per biscotti: 119 calories, 5 g fat.

Comments

As published in Homemaker's Nov/Dec 1996

almost 2 years ago by Marcelo

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Chocolate Fudge Pie Recipe

Wed, 10 Feb 2010 11:08:43 -0500

Chocolate Fudge Pie
Serves eight

Ingredients
7 tbsp. butter
7 oz. bittersweet chocolate, chopped
2 tbsp. flour
¼ tsp. salt
1/3 c. honey
3 eggs
1/3 c. heavy cream
2 tsp. vanilla extract
9½ oz. white chocolate chunks
1 store-bought graham cracker crust

1. Preheat oven to 350°.
2. Melt butter and bittersweet chocolate over low heat and set aside.
3. Combine flour and salt in large bowl and gradually whisk in honey.
4. Add eggs, heavy cream, and vanilla extract, stir. Then, add chocolate/butter mixture. Fold in 8 oz. white chocolate chunks.
5. Pour into graham cracker crust, place pie on a cookie sheet, and bake for 32-40 minutes.
6. Melt remaining white chocolate in microwave.
7. Let pie cool completely and drizzle with white chocolate.

recipe from Pie Bakery and Cafe in Newton, MA

http://piebakeryandcafe.com/

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Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts

Thu, 11 Feb 2010 09:40:32 -0500

2 tablespoons black sugar (dark muscovado)
1 teaspoon molasses
1/4 teaspoon cocoa powder
1 teaspoon fennel seed, toasted until fragrant and lightly crushed Freshly ground black pepper, to taste
Pinch of sea salt
1 tablespoon plus 1 teaspoon sherry vinegar

For the dates:
6 medjool dates, cut lengthwise in half and pitted
4 ounces aged pecorino, shaved with a vegetable peeler
1/4 cup walnuts, toasted and roughly chopped
Walnut oil, for sprinkling
Lightly cracked black pepper.

1. Arrange an oven rack in the top third of the oven and preheat to 400 degrees. To prepare the glaze, combine 3 tablespoons water, the sugar, molasses, cocoa, fennel seed, two to three grinds of pepper and salt in a small, heavy-bottomed saucepan. Bring to a simmer over low heat, stirring occasionally. Add the vinegar and simmer until just thickened, about 5 minutes. Reserve until ready to use, or refrigerate for up to 2 days. Bring to room temperature before serving.

2. Place the date halves, cut side up, on a small baking sheet or casserole dish. Lay 6 slices of pecorino on top of each. Sprinkle the walnuts, a few drops of walnut oil and a few cracks of pepper over each date. Bake until the cheese has just started to melt, 5 to 7 minutes. Remove from the oven and transfer the dates to a serving platter. Drizzle with the black-sugar glaze and serve immediately. Makes 12 date halves.

Resipe from NYtimes.com

http://www.nytimes.com/2010/02/14/magazine/14food-t-002.html

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Chocolate Caramels

Thu, 11 Feb 2010 09:43:52 -0500

3 tablespoons unsalted butter, plus more for greasing the baking dish
41/2 ounces bittersweet chocolate, chopped (about 1 cup)
1 cup whole milk
1 cup molasses
1 cup sugar
1 teaspoon vanilla extract
Softened butter, for cutting the caramels.

1. Butter an 8-by-8-inch baking dish. Clip a candy thermometer to the side of a medium, heavy saucepan. Combine the butter, chocolate, milk, molasses and sugar in the pan and cook over medium heat, stirring constantly, until the mixture reaches 248 degrees on the thermometer. Do this slowly, scraping the bottom of the pan with a silicon spatula (or a wooden spoon) so the mixture doesn’t stick and burn.

2. Wearing an oven mitt, remove the pan from the heat and add the vanilla to the hot mixture. Give it a quick stir, then pour the mixture into the buttered baking dish.

3. As soon as the caramel is cool enough to handle, transfer it to a cutting board and use a buttered chef’s knife (or scissors) to cut the caramel into ¾-inch-wide strips, and then crosswise into ¾-inch pieces.

4. When the caramels are completely cool, wrap them individually in wax paper, or layer in parchment paper in an airtight container. Store in a cool, dry place for up to 1 month. Makes about 100 pieces.

This recipe appeared in The Times in an 1881 article titled “Receipts.” The recipe was signed “Fanny.”

http://www.nytimes.com/2010/02/14/magazine/14food-t-000.h...

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Fuss-less Beet Cupcakes Wwith “Slabs” of cream-cheese frosting

Thu, 11 Feb 2010 09:47:16 -0500

Cupcakes:
12 ounces butter
2 teaspoons cinnamon
2 teaspoons ground ginger
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoon baking soda
1 1/2 teaspoons salt
4 eggs at room temperature
1 teaspoon vanilla extract
3 cups shredded red or purple beets (in season try yellow for a corn-like flavor)
1/2 cup orange juice
1/2 cup toasted chopped hazelnuts.

1. Preheat the oven to 350 degrees. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter, spices and sugar on high speed for six minutes until fluffy and pale.

2. Sift together the flour, baking powder, baking soda and salt. With the mixer running on medium speed, add the eggs one at a time, stopping to scrape down after each egg. Add the vanilla extract.

3. In a separate bowl, stir the orange juice into the shredded beets that have been squeezed of most of their juice. (Save the juice for sorbet, a cocktail, what have you.) Mix until combined, then stir in the nuts. Using a spatula, fold in the dry ingredients and mix until just combined.

4. Scoop into paper-lined cupcake tins, or spray muffin tins with nonstick cooking spray and scoop batter directly into tins.

5. Bake for 20 minutes until brown and a cake tester comes out clean. Cool before frosting and adorn with toasted hazelnuts. (Toast your nuts slowly at a low temperature for even toasting from inside out.) Makes 12 cupcakes.

Cream-Cheese Frosting:
12 ounces cream cheese at room temperature
8 ounces butter, softened
8 ounces confectioner’s sugar, sifted
1 teaspoon sea salt
1 teaspoon vanilla extract
Zest of a quarter orange.

1. To keep it smooth and dense, paddle your cream cheese in the bowl of standing mixer on medium speed until smooth.

2. Put the cream cheese in a separate bowl. Add the butter to the mixer and mix on medium speed until smooth. Now add the cream cheese back into the butter, being sure to avoid “whipping” the mixture.
Add the confectioner’s sugar, salt, vanilla and orange. Paddle until smooth.

Adapted from Kathryn “Katzie” Guy-Hamilton at the Breslin

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Breakfast: Ricotta with Honey and Burnt Orange Toast

Thu, 18 Feb 2010 10:37:48 -0500

The Foundation: Sardinian Sheep’s Milk Ricotta
Ingredients
2 cups Sardinian sheep’s milk ricotta or regular cow’s milk ricotta
1 cup whole milk
1 teaspoon each table salt; fleur de sel or coarse sea salt; coarse-ground black pepper; fresh thyme leaves
1 tablespoon dried oregano
2 to 3 tablespoons extra-virgin olive oil

Ingredients:
3 cups Sardinian Sheep’s Milk Ricotta
6 tablespoons clover honey
3 teaspoons orange zest
3 tablespoons butter
6 slices of thick, crusty country bread

Method:
Slather bread with butter and sprinkle orange zest on top before toasting until golden and crunchy. While the bread is toasting, spoon the ricotta into individual bowls and drizzle with honey. Serve toasted bread alongside ricotta bowls.

Locanda Verde chef Andrew Carmellini

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Dinner: Pasta Bake with Tomato, Mozzarella and Basil

Thu, 18 Feb 2010 10:39:14 -0500

Ingredients:
¼ cup extra virgin olive oil
¾ cup diced onions
1 tablespoon sliced garlic
1 28 oz. can of crushed tomatoes
2 teaspoons salt
1 teaspoon crushed red pepper
1 cup Sardinian Sheep’s Milk Ricotta
1 cup torn basil leaves
1/2 cup grated parmesan cheese
1 lb. box of penne
2 tablespoons butter

Method:
1. Bring a pot of salted boiling water to a boil.
2. In a medium sauce pan heat oil over medium, add onions and sauté until translucent; add the garlic, sauté an additional minute. Add tomatoes and red pepper and bring to a simmer. Let simmer for 20 minutes.
3. Place pasta in water and cook it for 5 minutes.
4. Drain pasta and place it in the pan with the sauce mixture. Stir all together until the pasta is coated well. Take ¼ cup of parmesan and sprinkle over pasta. Turn off the heat and add butter, basil and ricotta. Stir to incorporate and pour into a 14” x 9” Pyrex baking dish. Put remaining Parmesan on top and put in a 425 degree oven; bake for 20-30 minutes until the top is brown and crispy.

Locanda Verde chef Andrew Carmellini

Comments

Locanda Verde chef Andrew Carmellini gives a tasty shortcut: A simple recipe that serves as the base for three other restaurant-worthy dishes evocative of a sun-drenched afternoon in northern Italy.

Note: all recipes serve 4 to 6.

almost 2 years ago by Patricia

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Lunch: Wild Mushroom Crostone with Ricotta

Thu, 18 Feb 2010 10:38:30 -0500

Ingredients:
1/4 cup extra virgin olive oil
1 pound mixed wild mushrooms, cleaned and cut into quarters
2 tablespoons shallots, diced
1/3 cup white vermouth or white wine
1/2 cup low sodium chicken broth
¼ cup heavy cream
splash sherry or red wine vinegar
salt and pepper to taste
4 pieces sliced country bread
1 tablespoon olive oil
4 tablespoons Ricotta

Method:
1. Heat a large sauté pan over high heat and add mushrooms. Sauté them about 2 minutes, stirring occasionally until the mushrooms caramelize slightly and soften. Add shallots and cook 1 minute more.
2. Deglaze the pan with the vermouth and reduce until evaporated,
3. Add cream and simmer until reduced by half. Season with salt, pepper and the vinegar. Reserve.
4. Season the bread with the olive oil, salt and pepper. Toast in a toaster oven until golden brown.
5. Place a piece of the bread on a plate and spoon the mushroom ragu over the top. Place a dollop of the ricotta on top of each and serve immediately.

Locanda Verde chef Andrew Carmellini

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Mushroom Enchiladas with New Mexico Red Chile Sauce

Thu, 18 Mar 2010 11:40:30 -0400

Red Sauce

2 (15 ounce) cans diced fire roasted tomatoes with chilies
2 to 3 medium shallots, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
Salt

In a large saucepan, heat the olive oil on medium high heat. Add the shallots and garlic and sauté for three to four minutes. Add the two cans of diced tomatoes. Mix well and cook for about five minutes. Add salt.

1 dried New Mexico red chile
1 cup chicken or vegetable broth

Remove the stems and seeds of the chile pod. Simmer in a small saucepan with chicken broth for about 10 minutes, until it is soft. Place the chile and broth in the blender and puree until smooth.

Add the pureed chile to the tomato mixture. Mix well and check for seasonings. Puree till smooth in a blender and keep aside.

Makes about 3 cups. Keep one cup aside and leave the 2 cups for the enchiladas.

Red Chile Salsa

1 cup cherry tomatoes
1 tablespoon olive oil
Salt
1 cup red chile sauce

Roast in a 400 degree oven for about 20 minutes until the tomatoes are soft and bursting. Add to the red chile sauce and serve with chips and homemade guacamole.

Mushroom Filling

2 (10 ounces) cremini mushrooms, sliced
2 tablespoons extra light olive oil
1 medium onion, sliced
2 teaspoons paprika
2 teaspoons unsweetened cocoa
Salt
¼ cup cilantro, chopped

Heat a large frying pan and add the olive oil. Add the mushrooms and sauté on high heat for 5 to 6 minutes or until they loose their moisture and develop a golden brown color. Add the onions and sauté for another 3 to 4 minutes. Add the salt, paprika and cocoa. Mix well and top with cilantro and keep aside. This mixture is enough for 6 large enchiladas and some leftovers.

1 cup pepper jack cheese, shredded
½ cup queso fresco, shredded and divided into 6 portions for the enchiladas
6 large whole-wheat tortillas

Preheat oven to 350 degrees F.

You will need a 9 by 13 ovenproof dish to bake the enchiladas. Spread a quarter cup tomato sauce on the bottom of the dish. Place ½ cup of tomato sauce in a wide bowl to dip the tortillas and soften them.

Take each tortilla dip in the sauce and spread sauce with fingers evenly on both sides of the tortilla. Place about 2 tablespoons of mushroom filling and the some of the divided queso fresco. Roll tightly and place in the dish seam side down. Once all 6 tortillas are filled and placed in the dish, cover with the remaining tomato sauce and top with the pepper jack cheese.

Bake covered for 25 minutes.

Serve with a side with green rice and refried beans.

from Monica Puri Bangia

http://maplewood.blogs.nytimes.com/2010/03/17/off-the-she...

Posted by Patricia

Grab

Brussels Sprouts with Brown Butter and Sage

Tue, 06 Apr 2010 16:26:51 -0400

Recipe adapted from David Carrier, Kith and Kin, Chicago
Yield: 4 side-dish servings

INGREDIENTS
1 pound brussels sprouts, trimmed and quartered with root end left intact
1 stick unsalted butter
1 large egg yolk
1 tablespoon sherry vinegar
1 teaspoon water
Salt and freshly ground pepper
Vegetable oil, for frying
12 fresh sage leaves

DIRECTIONS
1. Prepare an ice bath. In a large stockpot, bring 4 quarts of heavily salted water to a boil. Working in batches, blanch the brussels sprouts until tender, about 3 to 5 minutes per batch, then transfer to the ice bath. When all the brussels sprouts have been blanched, strain them in a colander and set aside.

2. In a skillet, heat the butter over medium heat, swirling occasionally, until deep golden, about 5 minutes. Remove the butter from the heat and let cool slightly.

3. In a small bowl, whisk the egg yolk with the vinegar and water. Slowly whisk in the warm brown butter and season with salt and pepper. Cover the bowl and set aside in a warm place.

4. Heat about 1 inch of vegetable oil in a skillet over medium heat until the oil reaches 300˚. Fry the sage leaves until crisp, then transfer to paper towels to drain.

5. Drain all but 1 tablespoon of the oil from the skillet and return it to the stove. Heat the oil until nearly smoking, then add the brussels sprouts cut side down. Sear the brussels sprouts over medium-high heat until golden, about 2 to 3 minutes per side. Season with salt and pepper and transfer to a serving dish. Whisk the brown-butter sauce and pour over the sprouts. Garnish with the fried sage and serve immediately.

http://tastingtable.com/ecs/2517.htm?sid=138761

Posted by Patricia

Grab

Bacon, Mushroom and Potato Strata

Fri, 09 Apr 2010 10:30:15 -0400

Yield: 6 to 8 servings

INGREDIENTS
4 large fingerling potatoes
6 slices thick-cut bacon, coarsely chopped
1 cup thinly sliced cremini mushrooms
1 tablespoon minced garlic
Salt and freshly ground pepper
5 large eggs
2 cups heavy cream
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon Dijon mustard
2 teaspoons extra-virgin olive oil
1 teaspoon chopped thyme leaves
¼ teaspoon piment d'espelette or red-pepper flakes
3 cups cubed French bread, crust removed
4 scallions, white and light green parts only, thinly sliced
2 ounces Taleggio cheese, cut into small cubes

DIRECTIONS
1. Preheat the oven to 325˚. Place the potatoes in a saucepan, cover with water and bring to a boil. Cook the potatoes until just tender, about 4 minutes. Drain and cut the potatoes into ¼-inch-thick coins.

2. In a large skillet (preferably cast iron), slowly cook the bacon over medium heat, until most of the fat has rendered and the meat begins to crisp, about 5 minutes. Drain all but 1 teaspoon of the fat and add the mushrooms and garlic. Cook over medium heat, stirring occasionally, until the mushrooms release their juices and the liquid reduces, about 3 minutes. Season with salt and pepper. Remove the mixture from the heat and let cool slightly.

3. In a large bowl, whisk the eggs with the cream, Parmigiano-Reggiano, mustard, olive oil, thyme and piment d'espelette. Fold in the bread, potatoes, scallions, Taleggio and the bacon-mushroom mixture.

4. Line the bottom of a 9-inch springform pan with parchment paper and oil the paper. Pour the strata mixture into the pan and bake until the eggs are set and the crust is golden, about 35 minutes, then broil until browned on top, about 5 minutes. Let cool slightly, then unmold the strata, slice into wedges and serve.

Recipe adapted from Jason Barwikowski, Olympic Provisions

Posted by Patricia

Grab

Seared Scallops with Coconut-Mussel Stew

Thu, 22 Apr 2010 16:16:35 -0400

Yield: 6 servings

INGREDIENTS
1 pound mussels, cleaned
1 cup dry white wine
1 large Spanish onion, diced (about 2 cups), divided
1 thyme sprig
5 tablespoons grapeseed or other neutral oil, divided
1 medium carrot, diced (about ½ cup)
2 celery stalks, diced (about 1 cup)
1 celery root, peeled and diced (about 1½ cups)
1 tablespoon tomato paste
2 cups lobster or fish stock
Pinch of saffron
1 cup unsweetened coconut milk
1 tablespoon chopped cilantro
1 tablespoon chopped basil, plus extra for garnish
Kosher salt
1 pound large sea scallops (about 15 to 20), cleaned and patted dry
1 tablespoon extra-virgin olive oil

DIRECTIONS
1. In a large skillet, combine the mussels, white wine, 1 cup of the onion and the thyme. Cover and cook over medium heat until the mussels open, about 3 minutes (discard any mussels that don't open). When cool enough to handle, remove the mussels from their shells and reserve; discard the shells. Strain the cooking broth and set aside.

2. In a large saucepan, heat 1 tablespoon of the grapeseed oil over medium-high heat until it begins to shimmer. Add the carrot, celery, celery root and the remaining 1 cup of onion and cook, stirring occasionally, until the vegetables are lightly browned, about 5 to 7 minutes. Stir in the tomato paste and cook for 1 to 2 minutes more. Add the fish stock and reserved mussel broth, and stir, scraping up any browned bits on the bottom of the pot. Bring the liquid to a simmer and cook, uncovered, until slightly reduced, about 8 to 10 minutes. Add the saffron, coconut milk, cilantro and basil and simmer gently for 8 to 10 minutes more. Season to taste with salt; keep the stew warm over a very low heat.

3. Heat the remaining 4 tablespoons of grapeseed oil in a large skillet until almost smoking. Season the scallops with salt and place in the pan (in batches if necessary; don't crowd the scallops) and cook over medium-high heat until golden brown, about 2 minutes. Flip the scallops over and cook for 2 minutes longer. Transfer to a plate and repeat with the remaining scallops.

4. Just before serving, stir the reserved mussels into the stew until warm. Divide the stew among six bowls and top each with three to four scallops. Sprinkle with basil, drizzle with olive oil and serve immediately.

Recipe adapted from Jesse Schenker, Recette, New York

http://tastingtable.com/ecs/2706.htm?sid=138761

Posted by Patricia

Grab

Chocolate Chip Cookies

Wed, 28 Apr 2010 15:59:53 -0400

Yield: about 4 dozen cookies

INGREDIENTS
2½ cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped
14 ounces bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks

DIRECTIONS
1. In a small bowl, whisk the flour with the baking soda and salt. Set aside.

2. In a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract at medium speed just until smooth. Beat in the eggs, one at a time, until thoroughly incorporated, then blend in the flour mixture, nuts and chocolate chunks.

3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours. (The dough logs can be refrigerated for up to 1 week or frozen for up to 1 month.)

4. Position racks in the upper and lower thirds of the oven and preheat the oven to 350°. Line two baking sheets with parchment paper or silicone baking mats.

5. Slice the dough logs into ¾-inch-thick disks and place the disks 3 inches apart on the prepared baking sheets. If the nuts or chips fall out, simply push them back in. Bake the cookies, rotating the baking sheets midway through baking, until very lightly browned in the centers, about 10 minutes.

6. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack. The baked cookies will keep well in an airtight container for up to 4 days.

Recipe adapted from Ready for Dessert: My Best Recipes, by David Lebovitz (Ten Speed Press)

http://tastingtable.com/ecs/2738.htm?sid=138761

Comments

OMG these look soo good

almost 2 years ago by Marcelo

Posted by Patricia

Grab

Steak Diane

Wed, 12 May 2010 08:39:31 -0400

Yield: 4 servings

INGREDIENTS
Four 6-ounce hanger steaks
Kosher salt and cracked black peppercorns
2 tablespoons vegetable oil
8 medium cremini mushrooms, sliced ¼ inch thick
2 small shallots, finely chopped
1 teaspoon crushed green peppercorns (optional)
¼ cup brandy
½ teaspoon Worcestershire sauce
10 tablespoons unsalted butter, cut in ½-inch cubes
1 tablespoon finely chopped parsley
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard

DIRECTIONS
1. Generously season the steaks with salt and pepper and set aside.

2. In a large skillet, heat the oil until it just begins to smoke. Add the steaks and cook over high heat until the edges begin to brown, about 3 minutes. Turn the steaks over and reduce the heat to medium. Continue cooking until the steaks reach the desired doneness, about 3 minutes for medium rare. Transfer the steaks to a plate and cover with foil.

3. Discard all but 1 tablespoon of the oil from the skillet and increase the heat to medium-high. Add the mushrooms and shallots and cook, stirring occasionally, until the shallots are golden brown, about 4 minutes. Stir in the green peppercorns, if using.

4. Add the brandy and Worcestershire to the pan, whisking to remove the browned bits from the bottom. Turn the heat to low and whisk in the butter, one piece at a time. Once the butter has been incorporated, remove the skillet from the heat and whisk in the parsley, lemon juice and mustard. If the sauce begins to break, return the skillet to the stove over low heat and whisk in 1 to 2 tablespoons of warm water to re-emulsify.

5. Return the steaks to the skillet and rewarm over low heat for 1 minute. Transfer the steaks to a cutting board. Thinly slice the steaks and divide among 4 plates. Spoon the sauce over the meat and serve immediately.

Recipe adapted from Mark Peel, The Tar Pit, Los Angeles

http://tastingtable.com/ecs/2858.htm?sid=138761

Posted by Patricia

Grab

Alaskan Halibut with Herbed Baby Carrots and Snap Pea Sauce

Fri, 14 May 2010 09:27:42 -0400

Yield: 4 servings

INGREDIENTS
2 bunches baby carrots (about 16 carrots)
2 cups sugar snap peas
3 tablespoons extra-virgin olive oil, divided
1 small shallot, thinly sliced
Salt and freshly ground white pepper
12 to 15 mint leaves, chopped
¼ cup ice water
4 tablespoons vegetable stock, chicken stock or water, divided
4 tablespoons (½ stick) unsalted butter, divided
1 tablespoon minced chives
1 tablespoon minced flat-leaf parsley
Four 6-ounce skinless Alaskan halibut filets

DIRECTIONS
1. Prepare an ice bath. In a pot of boiling salted water, blanch the baby carrots for 2 minutes or until crisp-tender, then transfer to the ice bath. When cool, transfer with a slotted spoon to a bowl and reserve. Return the water to a boil and add the sugar snap peas. Blanch for 2½ minutes, then transfer to the ice bath. When cool, transfer to another bowl and reserve.

2. In a small skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the shallot, season with salt and pepper and cook until translucent, about 3 minutes. Transfer to a blender along with the mint, ice water and snap peas. Blend until very smooth and pass through a fine mesh sieve.

3. In a small saucepan, bring 2 tablespoons of stock to a boil. Add the pea puree and bring to a simmer. Stir in 2 tablespoons of butter and season with salt and pepper. Keep warm over low heat. In a small skillet, combine the carrots and remaining 2 tablespoons of stock and bring to a boil. Add the remaining 2 tablespoons of butter and the chives and parsley. Season with salt and pepper to taste and keep warm over low heat.

4. In a large, nonstick pan, heat the remaining 2 tablespoons of olive oil over medium heat until the oil begins to shimmer. Pat the halibut filets dry and season both sides with salt and pepper. Cook the fish until golden brown on one side, about 5 minutes, then turn over and cook until opaque throughout, about 2 minutes longer.

5. To serve, divide the carrots among 4 plates and top with the fish. Spoon the warm pea sauce around the carrots and serve immediately.

Recipe Adapted from Bruce Sherman, North Pond, Chicago

http://tastingtable.com/ecs/2879.htm?sid=138761

Posted by Patricia

Grab

Truffled Lavender Honey Recipe

Tue, 18 May 2010 10:36:06 -0400

Jose Garces’s Truffled Lavender Honey

Ingredients:
8 oz. clover honey
2 tbsp. lavender flowers (you can get them at Essene).
2 oz. white truffle oil

1. Combine honey and lavender in a sauce pot and bring to 180° (use a candy thermometer). Remove from heat.
2. Whisk for one minute and strain to remove flowers.
3. Whisk in truffle oil.
4. Let cool and stir before serving (honey and oil separate).
5. Commence bingeing.

Also available at:
Amada
217-219 Chestnut Street
Philadelphia, PA 19106
215-625-2450

http://amadarestaurant.com

Posted by Patricia

Grab

Bacon-Cheddar Biscuits

Thu, 20 May 2010 16:18:25 -0400

Yield: About 18 biscuits

INGREDIENTS
2 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
⅛ teaspoon cayenne
⅓ cup chilled lard, cut into small cubes, plus more for greasing baking sheet
½ pound sliced applewood-smoked bacon, cooked until crisp and crumbled
½ pound extra-sharp cheddar cheese, grated
1 cup milk

DIRECTIONS
1. Preheat the oven to 425°. Lightly grease a large baking sheet and set aside.

2. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Add the lard by cutting it into the flour with a pastry blender (or two knives) until the mixture resembles wet sand. Add the bacon, cheese and milk and stir until the dry ingredients are just moistened.

3. Transfer the dough to a lightly floured surface and knead 4 to 5 times--no more or the biscuits will become tough. Gently pat the dough into a round about ½ inch thick, and cut out rounds with a 2-inch-round biscuit cutter. Pat the scraps together and repeat.

4. Arrange the biscuits on the prepared baking sheet about ½ inch apart and bake in the upper third of the oven until golden brown, about 12 to 15 minutes. Serve warm, or let cool and store in an airtight container for up to 2 weeks.

Recipe adapted from Pig: King of the Southern Table (Wiley)

http://tastingtable.com/ecs/2929.htm?sid=138761

Comments

These look great!

over 1 year ago by Marcelo

Posted by Patricia

Grab

Baked Rhubarb with Raspberries

Wed, 26 May 2010 15:32:37 -0400

Yield: 2 cups

INGREDIENTS
1⅓ cups fresh raspberries
¾ cup packed dark brown sugar
¼ cup boiling water
1 pound rhubarb (about 4 stalks), cut into ½-inch slices
2 tablespoons unsalted butter, cut into small cubes
¼ teaspoon vanilla extract or ½ vanilla bean, seeds scraped and
pod reserved for another use
Shortbread cookies and vanilla ice cream, for serving

DIRECTIONS
1. Preheat the oven to 300˚. In a blender, puree the raspberries with the brown sugar and hot water until well combined. Strain through a fine mesh sieve into a medium bowl and discard the seeds. Stir in the rhubarb, butter and vanilla or vanilla bean.

2. Transfer the sauce to a 9-by-9-inch baking dish and bake, uncovered, stirring every 10 minutes to ensure even cooking, until the rhubarb is soft and sweet, about 40 minutes.

3. Let the rhubarb cool for 10 minutes before serving over ice cream and shortbread cookies, if desired.

Note: The rhubarb sauce can be refrigerated for up to 4 days.

Recipe adapted from Lori Baker, Baker & Banker, San Francisco

http://tastingtable.com/ecs/2960.htm?sid=138761

Posted by Patricia

Grab

Beet-Cured Fluke with Pickled Shallots and Herbed Yogurt

Thu, 03 Jun 2010 16:11:58 -0400

Yield: 4 appetizer servings

INGREDIENTS
1 pita round, cut into 8 wedges
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground pepper
¼ cup kosher salt
¼ cup light brown sugar
½ cup grated raw beet
1 skinless fluke fillet (aka flounder), about 8 ounces
¼ cup plain rice vinegar
¼ cup granulated sugar
1 large shallot, sliced into ⅛-inch rings
½ cup plain low-fat yogurt
1 tablespoon lemon zest
1 tablespoon chopped chives
3 tablespoons chopped tarragon, divided
3 tablespoons chopped flat-leaf parsley, divided
3 tablespoons chopped chervil, divided

DIRECTIONS
1. Preheat the oven to 350°. Toss the pita wedges with 1 tablespoon of the olive oil and season with salt and pepper. Arrange in on a baking sheet and bake for 10 minutes or until crispy and golden. Remove and let cool, then break into bite-size pieces.

2. In a large bowl, combine the ¼ cup of kosher salt with the brown sugar and grated beet. Lay a large sheet of plastic wrap (about 3 feet long) on a baking sheet. Spread about half of the beet mixture in the middle of the plastic wrap and top with the fish. Cover the top of the fish with the remaining beet mixture, then wrap tightly. Place a second baking sheet on top of the fish, weigh it down with heavy cans, and refrigerate for 1 hour.

3. While the fish is curing, combine the vinegar, granulated sugar and ½ cup of water in a small saucepan. Bring the mixture to a boil, add the shallots and cook for 1 minute. Turn the heat off, pour the contents into a nonreactive bowl and let the pickled shallots cool to room temperature.

4. In a small bowl, stir the yogurt with the lemon zest, chives and 1 tablespoon each of the tarragon, parsley and chervil. Season with salt and pepper and reserve. In another small bowl, toss the remaining herbs with 1 tablespoon of olive oil, season with salt and pepper and reserve.

5. Unwrap the fluke, rinse away the beet mixture under cold water and pat dry. Using a sharp knife, thinly slice the fish diagonally into ¼-inch pieces. Drizzle the fish with the remaining tablespoon of olive oil.

6. To serve, spread 2 tablespoons of herbed yogurt on a plate. Place 4 to 6 folded slices of fish over the yogurt and top with a few pickled shallots, 1 tablespoon of the herb salad and a few pieces of toasted pita crisps. Repeat with the remaining ingredients and serve immediately.

Recipe adapted from Quinn Hatfield, Hatfield's, Los Angeles

http://tastingtable.com/ecs/3024.htm?sid=138761

Posted by Patricia

Grab

Crostini with Zucchini Pesto

Tue, 08 Jun 2010 16:09:56 -0400

Yield: 6 appetizer servings (about 12 crostini)

INGREDIENTS
3 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
¼ cup shredded basil
½ cup marcona almonds, toasted and finely chopped
1 tablespoon thyme leaves, chopped
½ cup grated Parmigiano-Reggiano cheese
1 teaspoon fresh lemon juice
½ teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 loaf ciabatta bread, cut into ¼-inch slices (about 12 slices)

DIRECTIONS
1. Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.

2. Add the garlic, basil, almonds, thyme, Parmigiano-Reggiano, lemon juice, lemon zest and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper and refrigerate for an hour.

3. Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool.

4. Top each slice of bread with about 3 tablespoons of the zucchini pesto and serve immediately.

Recipe adapted from Ken Oringer, Coppa, Boston

http://tastingtable.com/ecs/3056.htm?sid=138761

Posted by Patricia

Grab

Cherry-Cola Pops

Thu, 24 Jun 2010 16:46:23 -0400

Yield: Eight 4-ounce ice pops

INGREDIENTS
1 pound fresh sweet cherries (such as Bing or Brooks), pitted
½ cup water
⅓ cup granulated sugar
3 tablespoons fresh lemon juice
One 12-ounce can or bottle (1½ cups) naturally sweetened cola

DIRECTIONS
1. In a medium saucepan over medium heat, combine the cherries with the water and sugar and cook until the mixture just comes to a boil. Remove from the heat, cover and let the fruit steep for 30 minutes.

2. In a blender, puree the cherry mixture with the lemon juice and pour it into prepared molds until each is half full. Insert the popsicle sticks and freeze for 2 hours. Slowly pour the cola into each mold--filling them to the top--and freeze until set, at least 4 hours or overnight.

Note: These popsicles can also be made by mixing the cherry puree and cola together and pouring it into the molds to freeze in one layer. This technique works best for molds that have sticks attached to the lids.

Recipe adapted from Shiho Yoshikawa, Sweet Rose Creamery, Santa Monica

http://tastingtable.com/ecs/3176.htm?sid=138761

Posted by Patricia

Grab

Eggplant Caponata

Tue, 29 Jun 2010 16:08:56 -0400

Yield: 5 cups (about 8 servings)

INGREDIENTS
½ cup plus 2 tablespoons canola oil, divided
2 medium eggplants, cut into ½-inch cubes (about 10 cups)
½ medium fennel bulb, diced
¼ medium red onion, diced (about ½ cup)
1 small garlic clove, minced
¼ cup diced canned tomatoes, drained
2 tablespoons toasted pine nuts
⅓ cup golden raisins
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1½ teaspoons red wine vinegar

DIRECTIONS
1. In a large, heavy skillet heat ¼ cup of the canola oil over medium-high heat until shimmering (but not smoking). Add half the eggplant in a single layer and cook, turning every few minutes, until deep golden brown on all sides, about 15 minutes. Remove from the skillet and drain on paper towels. Add another ¼ cup of oil to the pan and repeat with the remaining eggplant.

2. Reduce the heat to medium and add the remaining 2 tablespoons of the oil along with the fennel, onion and garlic. Cook, stirring frequently, until the vegetables become very soft but have not colored, about 10 to 12 minutes. Add the tomatoes and stir to combine, crushing them as you go. Gently fold in the eggplant, pine nuts and raisins, being careful not to break up the eggplant.

3. Remove from the heat and stir in the salt, pepper and vinegar. Serve warm or at room temperature or refrigerate in a sealed container for up to 3 days.

Recipe adapted from Marc Vetri, Amis, Philadelphia

http://www.amisphilly.com/

Posted by Patricia

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Devils on Horseback

Tue, 06 Jul 2010 17:23:00 -0400

Yield: 24 pieces

INGREDIENTS
- 12 strips of bacon, halved crosswise
- 24 dates, pitted
- 6 squares of bittersweet baker's chocolate, broken into shards
- Fleur de sel or other coarse sea salt
- 12 marcona almonds, halved
- ½ jalapeño, seeded and thinly sliced into 1/4-inch pieces

DIRECTIONS
1. Preheat the oven to 300°. Arrange the bacon on a baking sheet and warm in the oven for 15 seconds, then remove and let cool. Turn the oven up to 400°.

2. Stuff each date with a piece of chocolate, a few grains of fleur de sel, half a marcona almond and a piece of jalapeño. Wrap each date with a strip of bacon and place on a baking sheet, seam side down.

3. Bake for 5 to 7 minutes or until the bacon is golden brown. Serve immediately.

Recipe adapted from Jonathon Sawyer, The Greenhouse Tavern, Cleveland

http://tastingtable.com/ecs/3246.htm?sid=138761

Posted by Patricia

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Caramel Corn

Thu, 08 Jul 2010 16:31:57 -0400

Yield: 8 cups

INGREDIENTS
2 tablespoons canola oil
⅓ cup popcorn kernels
1 stick (8 tablespoons) unsalted butter
1¼ cups lightly packed dark brown sugar
½ cup light corn syrup
2 teaspoons salt
½ teaspoon baking soda
1 vanilla bean, split and seeds scraped (reserve the pod for another use)
¾ cup dry-roasted peanuts

DIRECTIONS
1. In a large pot, heat the oil over medium-high heat. Add three popcorn kernels; when these pop, add the remaining kernels and cover the pot. Pop the corn, shaking the pot frequently, until you no longer hear popping, about 5 minutes. Uncover, remove from the heat and set the pot aside.

2. In a large, heavy pot, melt the butter over medium-high heat. Add the sugar and corn syrup and bring to a boil, stirring constantly. Once the sugar boils, stop stirring and insert a candy thermometer. Continue cooking until the mixture reaches 280º, then cook for 30 seconds longer or until slightly darkened. Remove the pot from the heat and very carefully stir in the salt, baking soda, vanilla, peanuts and popcorn.

3. Use two heat-resistant spatulas or wooden spoons to carefully spread the caramel corn out on a silicone-mat- or parchment-lined baking sheet. Let cool for 1 hour, then break into pieces. Store in an airtight container for up to one week.

Recipe adapted from Elise Fineberg, Prospect, San Francisco

http://tastingtable.com/ecs/3270.htm?sid=138761

Posted by Patricia

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Scallop-and-Plum Ceviche

Tue, 13 Jul 2010 13:05:00 -0400

Time: 20 minutes

Ingredient
1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 plums, pitted and cut into
1/4- to 1/2-inch dice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zest
Salt
Pinch cayenne pepper.

Method
1. In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes.

2. Taste and adjust seasoning.

Yield: 4 servings.

http://www.nytimes.com/2010/07/14/dining/14minirex.html?r...

Posted by Patricia

Grab

Cold Avocado and Cucumber Soup

Tue, 13 Jul 2010 16:05:24 -0400

Yield: 4 Servings

INGREDIENTS
3 ripe, unblemished avocados
1 English cucumber, unpeeled, roughly chopped (about 2 cups)
2 garlic cloves
3 tablespoons fresh lemon juice
4 cups chicken stock
¼ teaspoon salt
Sour cream, for serving
Hot pepper sauce (such as Tabasco), for serving

DIRECTIONS
1. Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.

2. Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary. Season with salt and refrigerate until the soup is well chilled.

3. Divide the soup among 4 chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.

Recipe adapted from Canal House Cooking, Volume No. 4

http://tastingtable.com/ecs/3300.htm?sid=138761

Posted by Patricia

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Corn Cappelletti

Thu, 22 Jul 2010 16:10:56 -0400

Yield: 4 to 6 main-course servings

INGREDIENTS
1 tablespoon extra-virgin olive oil
½ medium yellow onion, thinly sliced (about ¾ cup)
1½ cups fresh corn kernels (from about 3 ears of corn), divided
1 cup fromage blanc
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish
1½ teaspoons Champagne vinegar
½ teaspoon minced tarragon
2 teaspoons minced chives, divided
Salt
1½ pounds fresh pasta sheets
4 tablespoons (½ stick) unsalted butter, cut into small cubes
2 teaspoons finely chopped flat-leaf parsley
Honey (optional)

DIRECTIONS
1. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add all but 2 tablespoons of the corn and cook until tender, about 3 minutes.

2. In a food processor, purée the corn and onion mixture. Transfer to a large bowl and fold in the fromage blanc, Parmigiano-Reggiano, vinegar, tarragon and 1 teaspoon of the chives until combined. Season with salt.

3. Place one pasta sheet on a lightly floured work surface. Using a 3½-inch pastry cutter or drinking glass, cut the dough into circles; discard the scraps. Spoon about 1 teaspoon of the corn filling into the center of each circle. Brush the pasta edges with water, fold the circles in half to create a half moon and seal the edges. Press the two corners together to form the cappelletti. Repeat with the remaining pasta and filling.

4. Bring a large pot of salted water to a boil. Cook the cappelletti until al dente, about 2 minutes. Using a slotted spoon, transfer the cappelletti to a large bowl.

5. In a large skillet, bring ¼ cup of the pasta water and the butter to a simmer over medium heat and cook, whisking, until emulsified and slightly reduced, about 2 minutes. Stir in the remaining 2 tablespoons of corn, the remaining teaspoon of chives and the parsley. Add the cappelletti and toss gently to coat with the sauce. Divide the cappelletti among plates. Garnish with a drizzle of honey and additional cheese, if desired, and serve immediately.

Recipe adapted from Thomas McNaughton, Flour + Water, San Francisco

http://tastingtable.com/ecs/3374.htm?sid=138761

Posted by Patricia

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Grilled Pork Tacos al Pastor

Wed, 28 Jul 2010 15:53:16 -0400

Yield: 4 to 6 servings

INGREDIENTS
One 3½-ounce package achiote marinade (available at Mexican markets)
3 canned chipotle chiles in adobo sauce, plus 4 tablespoons canning sauce
¼ cup vegetable oil, plus more for brushing the onion and pineapple
1½ pounds thinly sliced pork shoulder (¼-inch slices are ideal)
1 medium red onion, sliced into ¼-inch rounds
Salt
¼ of a medium pineapple, sliced into ¼-inch rounds
20 corn tortillas, warmed
1½ cups salsa

DIRECTIONS
1. In a blender, combine the achiote with the chipotle chiles, sauce, oil and ¾ cup water and blend until smooth. Using a third of the marinade, smear about 1 tablespoon over both sides of each slice of the meat. Refrigerate the remaining marinade to use on other meat or on fish. Transfer the meat to an airtight container and refrigerate for 1 hour.

2. Prepare one side of the grill for direct grilling over medium-high heat and one side of the grill for indirect cooking over medium-low heat.

3. Brush the onion slices with oil and sprinkle with salt. Grill the onions on the hot side of the grill until well browned, about 2 minutes per side. Transfer the onions to the cool side of the grill to finish softening them.

4. Brush the pineapple slices with oil. Grill the pineapple on the hot side of the grill until warmed through and grill marks appear, about 2 minutes per side. Transfer the pineapple to the cool side of the grill.

5. Grill the pork over the hot side of the grill, turning once, until slightly charred and cooked through, about 2 minutes per side. Transfer the meat, onions and pineapple to a cutting board and chop into small pieces. Season with salt. Transfer to a serving dish and serve immediately with the tortillas and salsa.

Recipe adapted from Fiesta at Rick's: Fabulous Food for Great Times with Friends (W.W. Norton & Company)

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Linguine with Crab, Tomatoes and Peppers

Wed, 04 Aug 2010 10:05:54 -0400

Yield: 4 servings

INGREDIENTS
½ pound linguine
¼ cup extra-virgin olive oil
½ cup jarred sweet pickled pepper rings
1 cup cherry tomatoes, halved
¼ teaspoon salt
2 garlic cloves, very thinly sliced
⅛ teaspoon red pepper flakes
¼ cup white wine
1 teaspoon tomato paste
8 ounces fresh lump crabmeat
¼ cup basil leaves, shredded

DIRECTIONS

1. Bring a large pot of salted water to a boil and cook the linguine until al dente.

2. While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and sweet peppers and cook, stirring frequently, until the peppers begin to soften, about 3 minutes. Add the tomatoes and salt and cook until the tomatoes begin to break down and release their juices, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute longer. Stir in the white wine and tomato paste, increase the heat to medium-high and simmer until the liquid has reduced by half, about 5 minutes. Keep warm over low heat.

3. When the pasta is done, drain it, reserving a few tablespoons of the cooking water. Add the pasta to the skillet and toss to coat with the sauce, moistening it with the reserved pasta water as desired.

4. Just before serving, add the crabmeat and basil to the sauce and toss gently. Divide the pasta evenly among 4 plates and serve immediately.

Recipe adapted from Matthew Accarrino, SPQR, San Francisco

http://tastingtable.com/ecs/3455.htm?sid=138761

Posted by Patricia

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Sweet, Spicy, and Salty Grilled Chicken with Honey Mustard Miso-Glazed Brussels Sprouts

Wed, 18 Aug 2010 09:20:31 -0400

Serves four

Ingredients for Chicken:
½ c. honey
¼ c. soy sauce
¼ c. lime juice
1-2 serrano chilies, sliced
1 tbsp. garlic, minced
2 tbsp. ginger, peeled and minced
½ c. olive oil
4 chicken breasts
4 chicken legs
1 c. water

1. Mix all marinade ingredients together, add chicken, and cover. Marinate for at least 1 hour outside of the fridge.
2. Heat the grill on medium heat. Remove the chicken from marinade and pour marinade into a saucepan with water.
3. While grilling the chicken on both sides (until cooked through), reduce the marinade until it coats the back of a spoon.
4. Drizzle sauce over chicken.

Ingredients for Brussels Sprouts:
1 tbsp. Dijon mustard
2 tbsp. honey
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
2 tbsp. canola oil
4 c. Brussels sprouts, trimmed and quartered
1 c. chicken stock or broth
¼ c. yellow miso paste

1. In a small bowl, combine mustard, honey, vinegar, and soy sauce. Set aside.
2. Heat a large saute pan on medium heat. Add oil and Brussels sprouts. Cook while stirring. Add chicken stock and reduce by half.
3. Pour in the mustard mixture.
4. Add a few spoonfuls of miso (to your liking). Continue stirring, cook until slightly browned.

Michelle Bernstein.

Posted by Patricia

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Lamb Meatball Sandwiches with Saffron Sofrito

Thu, 19 Aug 2010 16:06:48 -0400

Yield: 4 sandwiches

INGREDIENTS
1 pound ground lamb
¼ pound ground pork
¼ cup chopped flat-leaf parsley
2 teaspoons chopped fresh mint leaves
1 teaspoon fresh thyme leaves
Zest of 1 lemon
½ teaspoon chile powder
¼ teaspoon cayenne pepper
Kosher salt
2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
1 cup white wine
½ teaspoon crushed saffron threads
1 cup stewed canned tomatoes (such as Muir Glen), roughly chopped
4 Italian or French rolls, split lengthwise

DIRECTIONS
1. Preheat the oven to 350˚ and line a baking sheet with parchment paper.

2. Make the meatballs: In a large bowl, mix the lamb with the pork, parsley, mint, thyme, lemon zest, chile powder, cayenne and ¾ teaspoon salt until well combined. Shape the mixture into 20 golf-ball-size meatballs and arrange them on the baking sheet. Bake until browned and cooked through, about 18 minutes.

3. Make the sofrito: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 6 minutes. Increase the heat to medium-high and add the wine and saffron. Simmer the wine until reduced by half, about 4 minutes. Stir in the tomatoes and cook until the sauce thickens slightly, about 3 minutes. Season with salt.

4. Stir the meatballs into the sofrito. Stuff 5 meatballs inside each roll. Spoon the sofrito over the top and serve immediately.

Recipe adapted from Traci Des Jardins, Public House, San Francisco

http://tastingtable.com/ecs/3584.htm?sid=138761

Posted by Patricia

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Pigwiches

Tue, 24 Aug 2010 16:38:17 -0400

Yield: Makes 22 pigwiches

INGREDIENTS

Cookies:
1½ sticks (12 tablespoons) butter, at room temperature
½ cup light brown sugar, packed
½ cup granulated sugar
2 tablespoons cocoa powder
6 ounces milk chocolate, melted
1 teaspoon vanilla extract
1¾ cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Filling:
4 ounces rendered bacon fat
1/8 teaspoon salt
½ vanilla bean scraped, pod reserved for another use
1 teaspoon light brown sugar, packed
3½ cups confectioners' sugar
2 tablespoons milk

DIRECTIONS
1. Make the cookies: Preheat the oven to 325˚. In the bowl of a standing mixer outfitted with the paddle attachment, beat the butter, brown sugar, granulated sugar and cocoa powder together at medium-high speed until light and fluffy, about 2 minutes. Add the melted chocolate and vanilla extract and beat until combined.

2. In a bowl, whisk the flour with the baking soda and salt. Gradually add the dry ingredients to the butter mixture and beat at low speed until incorporated.

3. Turn the dough out onto a lightly floured work surface and, using a floured rolling pin, roll it out until it is ⅛-inch thick. Using a 4-by-2-inch pig-shaped cookie cutter, punch out the cookies. Reroll the scraps and cut the rest of the cookies. (The dough may also be cut into 2-inch squares.)

4. Arrange the cookies on two parchment- or silicone-mat-lined baking sheets and bake for 12 to 15 minutes, until the cookies are set at the edges. Transfer the baking sheets to a cooling rack and let cool completely.

5. While the cookies cool, make the filling: Add the bacon fat, salt, vanilla seeds and brown sugar to a small saucepan. Cook over medium-low heat, stirring occasionally, for 5 minutes. Strain the mixture into a jar, cover and refrigerate until solid, about 2 hours.

6. After the bacon mixture has chilled, add it to the work bowl of a stand mixer outfitted with the whisk attachment and beat on medium speed until fluffy, about 30 seconds. Slowly add the confectioners' sugar and continue beating until fully incorporated. Add the milk and beat until the filling is the consistency of thick cake frosting.

7. To assemble the pigwiches, spread about 2 tablespoons of the filling on one cookie and top with another cookie; press lightly to seal. Repeat with the remaining cookies and filling. Serve immediately or store in a resealable container for up to one week.

Recipe adapted from Gerard Craft, Taste, St. Louis

http://tastingtable.com/ecs/3620.htm?sid=138761

Posted by Patricia

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Green-Tomato Chutney

Wed, 01 Sep 2010 08:44:27 -0400

Yield: About 2 cups

INGREDIENTS
1 herb sachet (consisting of 1 bay leaf, 1 thyme sprig, 3 cardamom pods and ¼ teaspoon mustard seeds tied together in a square of cheesecloth)
1 cup Champagne vinegar
1 cup white wine
1 cup water
½ cup sugar
2 teaspoons olive oil, divided
2 tablespoons minced shallot
1 tablespoon minced ginger
1 tablespoon minced jalapeño pepper (seeds optional)
1 teaspoon minced garlic
4 cups green (unripe) tomatoes--peeled, cored and diced
1 teaspoon mustard powder
½ teaspoon cayenne
2 red bell peppers, seeded and diced
Salt

DIRECTIONS
1. In a small saucepan, combine the herb sachet with the vinegar, white wine, water and sugar. Bring to a simmer over medium-high heat and cook until syrupy and reduced by two-thirds, about 40 minutes. Remove from the heat and set aside.

2. In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallot, ginger, jalapeño and garlic and cook over medium heat until softened, about 2 minutes. Add the tomatoes and the syrup with the sachet. Cover the saucepan and simmer over medium-low heat, stirring occasionally, for 30 minutes. Stir in the mustard powder and cayenne. Cover the saucepan and continue cooking over medium-low heat until the tomatoes are tender, about 10 minutes longer. Remove the saucepan from the heat. Discard the sachet.

3. In a medium skillet, heat the remaining teaspoon of olive oil. Cook the red peppers, stirring occasionally, until tender, about 8 minutes. Fold the peppers into the chutney. Season with salt, transfer to a lidded container and let cool to room temperature before using.

Note: The chutney can be refrigerated for up to 2 weeks.

Recipe adapted from Sarah Schafer, Irving Street Kitchen, Portland, Oregon

Posted by Patricia

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Crispy Cauliflower with Lemon and Mint

Tue, 07 Sep 2010 13:12:22 -0400

Yield: 4 side-dish or appetizer servings

INGREDIENTS
1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons extra-virgin olive oil, divided
Salt
1½ tablespoons fresh lemon juice
⅓ teaspoon red-pepper flakes
4 mint leaves, torn

DIRECTIONS
1. Preheat the oven to 400˚. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes. Remove from the oven and let cool completely.

2. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.

3. In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.

Recipe adapted from Bruce Binn, Thermidor, San Francisco

http://tastingtable.com/ecs/3643.htm?sid=138761

Posted by Patricia

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Spiced Zucchini Bread

Tue, 14 Sep 2010 16:07:24 -0400

Yield: 1 loaf

INGREDIENTS
1 medium zucchini (about 12 ounces), shredded
1¼ teaspoons salt
2 large eggs, beaten
¾ cup sugar
¼ cup plus 2 tablespoons canola oil
¼ cup fresh orange juice
1½ teaspoons vanilla extract
2 teaspoons finely grated orange zest
2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 tablespoon caraway seeds
1 teaspoon ground coriander

DIRECTIONS
1. Preheat the oven to 350°. Butter and flour a 9-by-5-inch loaf pan. In a colander, toss the zucchini with the salt and place inside a larger bowl to drain.

2. In a large mixing bowl, whisk the eggs and sugar until pale yellow. Whisk in the oil, orange juice, vanilla and orange zest. In another mixing bowl, whisk the flour with the baking powder, baking soda, salt, caraway seeds and coriander. Add the dry ingredients to the wet ingredients and stir just until blended. Place the drained zucchini in a clean kitchen towel, squeeze to remove excess moisture, then fold the zucchini into the batter.

3. Pour the batter into the prepared pan. Transfer to the oven and bake for 60 minutes or until the crust is deep-golden brown and a toothpick inserted into the center comes out clean.

4. Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing and serving.

Recipe adapted from Landon Schoenefeld, Haute Dish, Minneapolis

http://tastingtable.com/ecs/3764.htm?sid=138761

Posted by Patricia

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Double-Chocolate Loaf with

Tue, 05 Oct 2010 12:21:31 -0400

Yield: One 9-by-5-inch loaf

For the Double-Chocolate Loaf:
• ¾ cup firmly packed dark brown sugar
• 1 cup dark unsweetened cocoa powder (like Valrhona),
sifted
• 1½ cups all-purpose flour
• 3/4 cup granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• ¾ cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped

For the Peanut-Butter-Cream-Cheese Spread:
• 5 ounces cream cheese, softened
• 2 tablespoons creamy peanut butter
• 1/3 cup sugar

1. Make the loaf: Preheat the oven to 350° and position the rack in the center of the oven. Butter a 9-by-5-inch loaf pan and dust with flour, knocking out the excess flour.

2. Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder and salt. Scrape down the sides and bottom of the bowl.

3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined. Turn the mixer to low and slowly pour the wet ingredients into the dry ones, mixing until just combined. Stir in the dark chocolate chunks by hand. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

4. Make the peanut-butter-cream-cheese spread: In a bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and the peanut butter until smooth. Add the sugar and beat until incorporated. Serve the loaf plain or toasted, topped with the peanutbutter- cream-cheese spread.

Note: The loaf can be placed in an airtight container or wrapped
tightly and stored at room temperature for up to 3 days. The spread
can be covered with plastic and re"igerated for up to three days.

Recipe adapted from Baked Explorations: Classic American Desserts Reinvented

http://tastingtable.com/ecs/3927.htm?sid=138761

Posted by Patricia

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Kale Caesar Salad

Thu, 07 Oct 2010 16:10:17 -0400

Recipe adapted from Tartine Bread (Chronicle Books)

Yield: 6 to 8 generous servings

INGREDIENTS

Croutons:
Four 1-inch slices day-old country bread, torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
Salt
½ teaspoon herbes de Provence (optional)

Kale Caesar:
3 garlic cloves
6 olive oil-packed anchovy fillets
1 tablespoon lemon zest
1 large egg yolk
Salt
2 tablespoons fresh lemon juice, plus more to taste
1½ cups extra-virgin olive oil
2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
⅔ cup freshly grated Parmesan cheese

DIRECTIONS
1. Make the croutons: Preheat the oven to 400°. In a medium bowl, toss the bread with the olive oil, a pinch of salt and the herbes de Provence, if using. Spread the bread on a baking sheet and bake, turning the croutons midway through, until golden brown and crisp, about 10 minutes.
2. Make the dressing: Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, pulse them together in a blender.) Add the egg yolk, a pinch of salt and a few drops of the lemon juice and mix thoroughly. While stirring, (or with the blender motor running), add ½ cup of the olive oil, one drop at a time, to create a smooth emulsion. Stir (or blend) in the remaining cup of olive oil in a slow stream. (The dressing will thicken.) Periodically add the remaining lemon juice. When all the oil is incorporated, season the dressing to taste with additional salt and lemon juice. Add water as needed to thin the dressing to desired consistency.
3. Make the salad: In a large bowl, toss the kale with the croutons. Add the dressing to taste, reserving any extra for another use. Add the Parmesan, toss again and serve immediately.

Posted by Patricia

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Bacon-Wrapped Matzoh Balls

Thu, 14 Oct 2010 13:47:04 -0400

While I know bacon anything is all the rage right now. My husbands jewish grandmother would be appauled at the thought of wrapping her homemade matzoh balls in bacon.

INGREDIENTS
5 cups matzoh meal
1½ tablespoons baking powder
18 large eggs
¾ cup rendered lard or bacon fat
¾ cup FIJI Water (this is very important)
Salt
Strips of bacon
Kewpie mayonnaise (Japanese mayo) or horseradish sauce, for serving

DIRECTIONS
1. Preheat the oven to 400°. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.

2. Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.

3. Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy. Serve with kewpie mayonnaise or horseradish sauce.

Recipe from Ilan Hall (Top Chef winner)

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Mushroom Toast

Fri, 15 Oct 2010 10:26:42 -0400

Yield: 6 servings

INGREDIENTS
½ ounce dried porcini mushrooms
1 cup chicken stock
1 thick Parmesan rind
3 tablespoons butter
1 small shallot, minced (about ¼ cup)
1½ pounds mixed mushrooms, sliced
1 tablespoon sherry vinegar
2 tablespoons chopped tarragon
Salt and freshly ground pepper
6 thick slices crusty bread, toasted
¼ cup extra-virgin olive oil
6 poached eggs

DIRECTIONS
1. In a small, heatproof mixing bowl, pour 1 cup of boiling water over the dried porcinis and let soak until softened, about 15 minutes. Meanwhile, in a medium saucepan, bring the chicken stock to a simmer over medium heat and add the Parmesan rind. Reduce the heat to low, cover and simmer gently.

2. Drain the porcinis, straining and reserving the soaking liquid. Coarsely chop the porcinis and set aside. Add the soaking liquid to the simmering chicken stock and simmer gently.

3. Meanwhile, in a large, deep skillet, melt the butter over medium-high heat. Add the shallot and cook until softened, about 3 minutes. Add the mushrooms and reserved porcinis and cook, stirring occasionally, until the mushrooms have begun to brown, about 15 minutes.

4. Remove and discard the Parmesan rind from the saucepan and add the chicken-mushroom stock to the skillet. Bring the mixture to a boil over medium-high heat simmer, stirring frequently, until the liquid has reduced by one-third, about 10 minutes longer. Remove the skillet from the heat, stir in the sherry vinegar and tarragon and season to taste with salt and pepper.

5. Arrange the toasted bread on a platter and drizzle with the olive oil. Spoon the mushrooms over the bread and top each portion with a poached egg. Season with salt and pepper and serve immediately.

Recipe adapted from Aaron Josinsky, Bluebird Tavern, Burlington, Vermont

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Pineapple Upside-Down Cake

Thu, 21 Oct 2010 17:33:32 -0400

Yield: One 8-inch round cake

INGREDIENTS
1¼ cups cake flour
1¼ teaspoons baking powder
⅛ teaspoon salt
½ cup (1 stick) plus 4 tablespoons unsalted butter, at room temperature, divided
¾ cup plus ½ teaspoon granulated sugar, divided
½ teaspoon vanilla extract
3 egg whites, divided
½ cup 2 percent milk, at room temperature
¼ cup dark brown sugar
Five ½-inch-thick cored and halved pineapple rings, from about 1 small pineapple

DIRECTIONS
1. Preheat the oven to 325˚ and position a rack in the center.

2. In a small mixing bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of the butter, ¾ cup of the sugar and the vanilla at medium speed until fluffy, about 4 minutes. Add 1 of the egg whites and beat until combined. Mix in the flour mixture in three additions, alternating with the milk, until combined.

3. In a small bowl, whisk the 2 remaining egg whites with the remaining ½ teaspoon granulated sugar until medium peaks form, about 3 minutes. Gently fold the egg whites into the batter.

4. In an 8-inch cast-iron skillet, melt the remaining 4 tablespoons of butter with the brown sugar over medium heat, whisking occasionally, until the mixture begins to caramelize, about 5 minutes. Remove the skillet from the heat and arrange the pineapple in the caramel. Pour the batter over the top and smooth with a spatula.

5. Place the skillet in the oven and bake the cake until golden and a tester stick inserted in the middle comes out clean, about 35 minutes. Let the cake cool in the skillet for 15 minutes, then run a knife around the edge of the cake and carefully invert it onto a plate. Replace any pineapple pieces that stick to the skillet. Serve warm or at room temperature.

Recipe adapted from Benjamin Dyer, Ate-Oh-Ate, Portland

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Maple-Parsnip Cake

Thu, 04 Nov 2010 16:39:50 -0400

Yield: One 9-inch cake

INGREDIENTS
2 cups almond meal or very finely ground almonds
¾ cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup pure maple syrup
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
3 teaspoons freshly grated ginger
6 medium parsnips, peeled and grated (about 2 cups)
½ cup toasted pecans

DIRECTIONS
1. Preheat the oven to 350° and position a rack in the center. Butter the bottom of a 9-inch-round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan.

2. In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips.

4. Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.

Recipe adapted from Sweet Magic: Easy Recipes for Delectable Desserts, by Michel Richard (Harper Collins)

http://tastingtable.com/ecs/4172.htm?sid=138761

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Green Beans and Mustardy Potatoes

Fri, 12 Nov 2010 11:33:02 -0500

Yield: 4 servings

INGREDIENTS
½ pound Yukon Gold potatoes (about 6 potatoes)
½ pound fingerling potatoes (about 12 potatoes)
¼ cup extra-virgin olive oil, divided
3 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper
1 tablespoon minced shallot
1 tablespoon apple cider vinegar
¼ pound haricots verts or thin green beans, trimmed
¾ cup crème fraîche
1½ tablespoons whole-grain mustard

DIRECTIONS
1. Preheat the oven to 400˚ and position a rack in the center. In a medium bowl, combine the Yukon Gold and fingerling potatoes with 1 tablespoon of the olive oil and the garlic, sage and thyme. Season with salt and pepper.

2. Arrange the Yukon Gold potatoes on a large baking sheet and roast for 15 minutes. Add the fingerling potatoes to the baking sheet and roast until all the potatoes are golden brown and fork tender, about 25 minutes longer. Let the potatoes rest until they're cool to the touch.

3. Meanwhile, make the vinaigrette: In a small bowl, combine the shallot with the vinegar and let stand for 10 minutes. Whisk in the remaining 3 tablespoons of olive oil and set aside. Bring a medium saucepan filled with water to a boil and cook the haricot verts until crisp-tender, about 2 minutes. Rinse under cold water, drain and let cool to room temperature before tossing with the vinaigrette.

4. Peel the potatoes. Quarter the Yukon Gold potatoes and halve the fingerlings. In a medium bowl, whisk the crème fraîche with the mustard. Add the potatoes and toss to coat. Transfer the potatoes and any excess dressing to a serving bowl. Top with the haricots verts and serve immediately.

Recipe adapted from Brandon Jew, Bar Agricole, San Francisco

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Aja's Mac 'n' Cheese

Fri, 12 Nov 2010 11:41:13 -0500

Serves eight

Ingredients
1 16-oz. box of elbow macaroni
1 large egg
½ stick of butter
2 5-oz. cans evaporated milk
1 8-oz. jar Cheez Whiz
1 8-oz. bag Sargento cheddar cheese
6 oz. Parmesan cheese, grated
1 10-oz. block Cracker Barrel sharp white cheddar
1 10-oz. block Cracker Barrel sharp yellow cheddar
Salt and pepper to taste

Preparation
1. Prepare macaroni according to the directions on the box.
2. Strain and toss into a 9-by-13-inch baking dish or disposable aluminum pan.
3. While the pasta is still hot, add all the other ingredients except the Sargento cheese,
one at a time. Stir after each ingredient to ensure melting and thorough dispersion.
4. Sprinkle Sargento cheese over the top of your pasta/cheese mixture.
5. Cover with aluminum foil and bake at 350° for an hour. Remove foil and broil until
the top layer of cheese turns brown and crispy.

Posted by Patricia

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Brookies

Mon, 15 Nov 2010 10:08:34 -0500

Makes eighteen to twenty

Ingredients
1 tbsp. canola oil
1 tsp. unsalted butter
2 c. semisweet chocolate chunks (52-62% cacao)
2 large eggs
¾ c. light brown sugar
½ tsp. vanilla extract
½ c. all-purpose flour
¼ tsp. baking powder
¼ tsp. salt

1. While the oven preheats to 350°, melt the oil, butter, and 1 cup of the chocolate together in the microwave on high heat for 2.5-3 minutes, stirring at 1-minute intervals. Or melt the mixture in the stainless-steel bowl of a double boiler. Let cool.

2. In another bowl, whisk together eggs, brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.

3. Whisk together the remaining dry ingredients in a separate bowl. Combine the flour mixture with the chocolate mixture, and then fold in the remaining chocolate chunks.

4. Freeze the batter in a shallow pan (such as a pie plate) 6-8 minutes until it sets and hardens slightly.

5. Spray two cookie sheets with nonstick spray or line with parchment paper. Scoop about 10 tablespoons of batter onto each sheet. Bake 11-12 minutes, until the tops look dry and cracked (the insides will still be quite moist). Cool completely. The brookies will be perfectly soft and chewy.

Variation: Try adding white chocolate chunks, walnuts, or peanut butter chunks in place of the semisweet chocolate chunks.

from Clinton Street Baking Co.'s Cookbook

Posted by Patricia

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Glazed Butternut Squash with Goat Cheese, Apples and Pumpkin-Seed Vinaigrette

Wed, 17 Nov 2010 16:14:26 -0500

Yield: 4 to 6 servings

INGREDIENTS
2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes
1 cup apple cider
2 tablespoons unsalted butter, cut into ¼-inch cubes
Salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
2 tablespoons raw pumpkin seeds
3 tablespoons apple cider vinegar
1 small shallot, minced (about 2 tablespoons)
1 medium Honeycrisp apple--peeled, cored and cut into matchsticks (about 1 cup)
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped celery leaves
2 ounces aged goat cheese

DIRECTIONS
1. Preheat the oven to 350˚ and position a rack in the center. In a large oven-proof skillet, combine the butternut squash with the cider and butter and cook over high heat until the cider begins to boil and the butter melts, about 3 minutes. Season with a generous pinch of salt, transfer to the oven and bake until the squash is tender, about 18 minutes.

2. Return the skillet to the stovetop and cook the squash over medium heat, basting occasionally with the remaining liquid, until well glazed and the liquid has nearly evaporated, about 8 minutes. Season to taste with salt and pepper.

3. Meanwhile, make the vinaigrette: In a small skillet, warm the olive oil over medium heat. Add the pumpkin seeds and toast for 1 minute. Remove the skillet from the heat and add the cider vinegar and shallot. Season to taste with salt and pepper. Cover to keep warm.

4. In a medium bowl, toss the apple with the parsley, celery leaves and approximately 2 tablespoons of the vinaigrette.

5. Transfer the squash to a serving dish and shave the goat cheese over the top. Garnish with the apple mixture and spoon the remaining vinaigrette over the squash. Serve immediately.

Recipe adapted from Shawn McClain, Sage Restaurant, Las Vegas

Posted by Patricia

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Thanksgrilled Cheese

Mon, 29 Nov 2010 16:05:43 -0500

You know you’re going to have some serious leftovers after your Thanksgiving feast. We all make sandwiches, but why stick with the predictable? This is the most delicious and decadent Thanksgiving leftover sandwich we’ve ever heard of….don’t worry, we’ll understand if you skip the meal and go straight to the leftover phase.

For the bread:
4 slices of Brioche or whatever bread or rolls you have around.
1 pint Half & Half
3 eggs
1 tablespoon Pumpkin Pie Spice
Zest of one lemon
Non-stick spray

1.Whisk half & half and eggs until thoroughly blended. Add Pumpkin Pie Spice and lemon zest and blend thoroughly.
2. Place bread in a shallow dish and pour liquid over bread. Turn the bread once to coat with liquid, cover, and refrigerate for at least two hours.

For the filling:
Leftover: Turkey, Cranberry Sauce, Yams or Sweet Potato (pureed)
4 ounces fresh cheese, such as ricotta or chevre
4 ounces Spring Brook Tarentaise, grated

1. Preheat oven to 400 degrees.
2. Remove the bread from the refrigerator.
3. Spray a skillet with non-stick spray and place over medium heat. Cook the bread on each side until crisp and dark brown. Be patient, bread should cook for about 15 minutes on each side.
4. When bread is done, assemble the sandwich. Begin with a generous smear of Yam puree, then fresh cheese, turkey, Tarentaise and cranberry sauce.
5. Place in the oven and bake until the cheese is melted, approximately 15 minutes.
6. Slice the sandwiches into halves and serve with a side of gravy.

From Chef & Fromager Tia Keenan

http://blog.murrayscheese.com/

Posted by Patricia

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Juniper-Rubbed Duck Breast with Delicata Squash

Tue, 30 Nov 2010 16:09:37 -0500

Yield: 6 servings

INGREDIENTS

Duck
2 tablespoons juniper berries
1 tablespoon black pepper
1 tablespoon kosher salt
1 teaspoon sugar
Six 6-ounce duck breasts
2 tablespoons grapeseed oil, divided
Squash and Rice
2 pounds delicata squash--peeled, seeded and cut into ½-inch cubes (about 3 cups)
Zest of 1 orange (about 2 tablespoons)
2 cups fresh orange juice (from about 4 oranges), strained
2 tablespoons unsalted butter
5 thyme sprigs
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
3 cups cooked rice, kept warm

DIRECTIONS
1. Make the duck: Preheat the oven to 200˚. In a spice grinder, combine the juniper berries with the black pepper, salt and sugar and grind into a coarse powder. With a sharp paring knife, score the duck skin in a crosshatch pattern (without cutting into the flesh) and rub both sides of each breast with the spice mixture. Wrap the duck tightly in plastic wrap and let rest at room temperature for 30 minutes.

2. While the duck rests, make the squash: In a medium saucepan, combine the squash, orange zest, orange juice, butter and thyme and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until the squash is tender, about 12 minutes.

3. Using a slotted spoon, transfer the squash to a baking sheet, cover with tinfoil and place in the oven to keep warm. Reduce the braising liquid over medium-high heat until syrupy, about 10 minutes. Remove the sauce from the heat, add the vinegar and season to taste with salt and pepper. Cover and keep warm.

4. In each of 2 large skillets, warm 1 tablespoon of the grapeseed oil over medium-high heat. Add 3 duck breasts to each skillet, skin side down, and cook over medium heat until the skin is crispy and well browned, about 6 to 8 minutes. Turn and cook until the duck is medium-rare, about 5 minutes longer. Transfer the duck to a cutting board, cover loosely with foil and let rest for 10 minutes.

5. Divide the rice and squash among 6 plates. Thinly slice the duck crosswise and divide among the plates. Drizzle with the orange sauce and serve immediately.

Recipe adapted from Sean Brock, Husk, Charleston, South Carolina

http://tastingtable.com/ecs/4449.htm?sid=138761

Posted by Patricia

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Spontaneous Stir-Fry Salad

Wed, 08 Dec 2010 11:24:12 -0500

Yield: 4 servings

INGREDIENTS
Salad
1 small red cabbage (about ½ pound), quartered
1 small green cabbage (about ½ pound), quartered
3 tablespoons extra-virgin olive oil
Salt

1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup)
¼ cup mixed herbs, such as Thai basil, mint and cilantro
¼ cup pomegranate seeds (from about ¼ pomegranate)

Vinaigrette
¼ cup extra-virgin olive oil
½ teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 small Thai bird or serrano chile--roasted, seeded and finely chopped (about 1½ teaspoons)
Salt

DIRECTIONS

1. Make the salad: Brush the red and green cabbage with the olive oil and sprinkle with salt. In a large cast-iron skillet, cook the cabbage over high heat until brown on all sides and slightly soft, about 5 minutes. Let the cabbage cool to room temperature, then core and thinly slice.

2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and chile. Season to taste with salt and set aside.

3. In a large bowl, combine the pear with the red and green cabbage, herbs and pomegranate seeds. Toss with the vinaigrette and season to taste with salt. Divide among 4 plates and serve immediately.

Recipe adapted from Daniel Patterson, Plum, Oakland

http://tastingtable.com/ecs/4513.htm?sid=138761

Comments

Looks great... reminds me of this one: http://www.corkboard.it/pos...

about 1 year ago by Marcelo

Posted by Patricia

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Spontaneous Stir-Fry Salad

Wed, 08 Dec 2010 11:24:13 -0500

Yield: 4 servings

INGREDIENTS
Salad
1 small red cabbage (about ½ pound), quartered
1 small green cabbage (about ½ pound), quartered
3 tablespoons extra-virgin olive oil
Salt

1 large Asian pear--peeled, cored and cut into matchsticks (about 1 cup)
¼ cup mixed herbs, such as Thai basil, mint and cilantro
¼ cup pomegranate seeds (from about ¼ pomegranate)

2. While the cabbage cools, make the vinaigrette: In a small bowl, whisk the olive oil with the lime zest, lime juice, rice wine vinegar and chile. Season to taste with salt and set aside.

http://tastingtable.com/ecs/4513.htm?sid=138761

Posted by Patricia

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Maccheroni Alla Carbonara

Tue, 18 Jan 2011 17:17:32 -0500

Yield: 4 servings

INGREDIENTS
8 ounces maccheroni or similar tube-shaped pasta, such as rigatoni
½ cup heavy cream
2 tablespoons extra-virgin olive oil
¼ pound pancetta, roughly chopped
Salt and freshly ground black pepper
4 large egg yolks
Pecorino pepato or Pecorino-Romano cheese

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water.

2. Meanwhile, in a small saucepan, cook the cream over medium-low heat until reduced by half, about 8 minutes. Cover and set aside.

3. In a large, deep skillet, heat the olive oil. Add the pancetta and ¾ teaspoon black pepper and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the pasta and cooking water to the skillet and toss over medium heat until coated. Remove the skillet from the heat.

4. Slowly whisk the egg yolks into the warm cream. Add the cream-egg mixture to the skillet; toss to coat and season to taste with salt and black pepper. Divide the pasta among 4 plates and generously grate the pecorino over the top to taste. Serve immediately.

Recipe adapted from Jonathan Benno, Lincoln, NYC

Posted by Patricia

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Brooklyn Winery’s Poblano Bacon Green Chili

Fri, 21 Jan 2011 10:12:44 -0500

Serves four to six

Ingredients
10 poblano peppers
1 jalapeno
5 tomatillos
1 medium Spanish onion, medium diced
3 cloves of garlic, minced
2 c. chicken stock
¼ c. cilantro, minced (plus a few sprigs for garnish)
1 small jicama, cubed
1 lime
1 lb. slab bacon, medium diced
¼ c. olive oil
Salt and pepper

1. Toss the poblanos, jalapeno, and tomatillos in olive oil and place on a baking sheet on the top rack of your oven with the broiler on medium.

2. Char under the broiler, turning occasionally, for about 15 minutes or until a nice darkness develops on all sides. Place in a container and refrigerate 20-30 minutes before peeling.

3. Gently remove the skins and seeds of the poblanos and jalapeno, as well as the charred husk of the tomatillo. Roughly chop the peppers and tomatillos into ¼-inch pieces.

4. Heat a medium stockpot over medium-high heat and toss in the diced bacon. When the bacon is fully cooked (brown and crispy), remove it from the stockpot with a slotted spoon and place on a paper towel.

5. Toss the onion, garlic, salt, and pepper into the residual bacon fat and reduce heat to medium. Cook 7-10 minutes, until onions and garlic are soft and translucent.

6. Return the bacon to the pot and add the chopped peppers and tomatillos, minced cilantro, and chicken stock. Bring to a boil and then reduce to a simmer for at least 30 minutes.

7. If necessary, transfer to a Crock-Pot or Tupperware.

8. When ready, sprinkle cubed jicama that has been tossed in lime juice over the top of the chili. Garnish with a sprig of cilantro.

Recipe from Brian Pierce

Posted by Patricia

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Cheese Puffs

Fri, 21 Jan 2011 10:17:12 -0500

Here’s what you’ll need to make chef Ludo Lefebvre’s French-style cheese puffs (because we all know that a bowl of stale cheesy poofs just won’t do).

Ingredients
1 c. plus 1 tbsp. water
7 tbsp. butter
1¼ c. flour
4 large eggs
1¾ c. grated Gruyere
Pinch of salt

Preheat the oven to 375º degrees. In the meantime, prepare a baking tray with parchment paper. Now it’s time to grate your Gruyere.

Pour water into a large saucepan; add butter and salt. Turn up the heat. Once the butter has melted, turn down the heat and add the flour all at once. Stir constantly with a wooden spoon. Remove from the heat when the flour is amalgamated and the paste is smooth (about 5 minutes). Continue to stir 3-5 minutes or until the paste is just warm (this process dries the dough). Do not overheat.

Put the dough ball in your KitchenAid mixer (if you’re lucky) or just roll up your sleeves to mix by hand. Add eggs one at the time, mixing on low until well incorporated before adding the next. After the last egg has been mixed in, add the cheese, and mix for about 30 seconds (the cheese will melt slightly).

Transfer the dough to a pastry bag and squeeze out small, round mounds onto the baking tray. No pastry bag? A spoon will do.

Bake 20-25 minutes (depending on their size) until they rise and are golden brown.

Posted by Patricia

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Thai Curry Tomato Soup

Wed, 26 Jan 2011 10:05:32 -0500

Serves six to eight

Ingredients
2 tbsp. canola oil
1 md. onion, diced (about 1 c.)
1 garlic clove, minced
1-2 carrots, thinly sliced (about ½ c.)
1-2 celery stalks, thinly sliced (about ½ c.)
28-oz. can fire-roasted tomatoes
1 tbsp. Thai red curry paste
½ tsp. ground cumin
2 c. chicken stock
14-oz. can light coconut milk

1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).

2. Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.

3. Add the tomatoes and bring to a boil.

4. Add curry paste, cumin, and chicken stock. Cover partially and reduce heat to medium-low.

5. Simmer, stirring occasionally, for about 20 minutes.

6. Add coconut milk and use an immersion blender to puree until smooth.

7. Salt and pepper to taste.

Chef Sarah Simmons

Posted by Patricia

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Root Vegetable Soup

Wed, 26 Jan 2011 10:49:21 -0500

Serves six to eight

Ingredients
2 tbsp. canola oil
1 md. onion, diced (about 1 c.)
1 garlic clove, minced
1-2 carrots, thinly sliced (about ½ c.)
1-2 celery stalks, thinly sliced (about ½ c.)
28-oz. can tomatoes
1 tbsp. tomato paste
2 small turnips, peeled and cubed
1 sweet potato, peeled and diced
4 c. chicken stock
Handful of fresh herbs (parsley, rosemary, thyme, basil)

1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir consistently until onions are translucent (about 5 minutes).

2. Add garlic, carrots, and celery, and cook an additional 3-5 minutes.

3. Add tomatoes and bring to a boil.

4. Whisk in tomato paste. Add turnips, sweet potato, stock, and herbs. Distribute evenly.

5. Bring back to a boil and, after 5 minutes, reduce heat to medium-low and simmer 20-25 minutes (or until turnips are tender).

6. If soup is too thick, add more chicken stock to achieve desired consistency.

7. Salt and pepper to taste.

Chef Sarah Simmons

Posted by Patricia

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Lemon Tart (Tarte au Citron)

Wed, 26 Jan 2011 16:03:27 -0500

Per Se Chef Thomas Keller's Favorite Dinner Recipes4 of 4 « Previous Next » OTHER GALLERIES
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Serves eight

Ingredients
2 c. pine nuts
1/3 c. sugar
4 c. all-purpose flour, plus extra
1 c. unsalted butter, at room temperature, plus extra
3 eggs, cold
1 tsp. vanilla extract
6 tbsp. unsalted butter, cold, cut into 6 pieces
2 egg yolks, cold
¾ c. sugar
½ c. lemon juice

1. Place pine nuts in food processor and pulse; add the sugar and 4 c. flour and pulse until nuts are finely ground. Transfer mixture to a large bowl.

2. Add room-temperature butter, 1 egg, and vanilla; mix to incorporate. Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate at least 10 minutes before using (Because the dough uses only one egg, it’s difficult to make a smaller quantity. Freeze the extra for another time.)

3. Preheat oven to 350°. Butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

4. Remove tart pan from fridge; press 1 ball of chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off excess.

5. Bake for 10-15 minutes; rotate; bake for another 10-15 minutes. Remove from oven and let cool while you make the filling.

6. Bring about 1½ inches of water to a boil in a pot slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk remaining eggs, yolks, and sugar for about 1 minute.

7. Set the bowl over the pot and whisk mixture while turning the bowl. When eggs are foamy and have thickened (about 2 minutes), add one third of the lemon juice. Continue whisking while turning, adding remaining lemon juice in thirds, until the mixture is thick, light in color, and the whisk leaves a trail in the bottom of the bowl (about 8-10 minutes). Turn off heat and leave bowl over water, then whisk in butter.

8. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.

9. While sabayon is still warm, put in preheated broiler. Leaving the door open, brown the top of the tart (just a few seconds).

10. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

Chef Thomas Keller's

Comments

did you make the one that is in the photo? Looks/sounds yummy!

about 1 year ago by Marcelo

Posted by Patricia

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Guacamole with Tomatillo and Queso Fresco

Tue, 01 Feb 2011 16:41:50 -0500

Yield: 4 servings

INGREDIENTS
1 tablespoon finely chopped red onion
1 tablespoon finely chopped Serrano chile (seeds optional)
1 tablespoon finely chopped fresh cilantro
Salt
Fresh lime juice
2 medium, ripe avocados, pitted
1 to 2 tablespoons crumbled queso fresco
1 tablespoon finely diced fresh tomatillo (from about ½ tomatillo)

DIRECTIONS
1. In the bowl of a mortar, combine the red onion with the Serrano chile, cilantro and 1 teaspoon of salt. Add 2 teaspoons of lime juice and grind the mixture with a pestle until combined.

2. Using a spoon, remove the flesh from the avocados and add to the mortar. Mash the avocado slightly and gently blend the guacamole together. Season to taste with salt and additional lime juice, if needed.

3. Top the guacamole with the queso fresco and tomatillos and serve.

Recipe adapted from José Andrés, China Poblano, Las Vegas

Posted by Patricia

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Guacamole with Tomatillo and Queso Fresco

Tue, 01 Feb 2011 16:41:50 -0500

3. Top the guacamole with the queso fresco and tomatillos and serve.

Recipe adapted from José Andrés, China Poblano, Las Vegas

Posted by Patricia

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French Onion Fondue

Tue, 08 Feb 2011 16:16:12 -0500

Yield: 4 to 6 appetizer servings

INGREDIENTS
¼ cup unsalted butter
5 pounds sweet onions (about 6 onions), thinly sliced
¼ cup dry sherry
¼ cup sherry vinegar
¼ cup Worcestershire sauce
2 teaspoons thyme leaves
Salt and freshly ground pepper
1½ cups chicken broth, preferably homemade
2 cups coarsely grated Gruyère cheese
1 teaspoon finely chopped flat-leaf parsley
1 baguette, sliced and lightly toasted

DIRECTIONS
1. In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.

2. Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.

3. Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

Recipe adapted from Jeff Pikus, Maude's Liquor Bar, Chicago

Posted by Patricia

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Seafood Maison

Tue, 08 Mar 2011 16:10:46 -0500

INGREDIENTS
1 pound peeled and deveined shrimp
1 cup mayonnaise, preferably homemade
¼ cup Dijon mustard
¼ cup horseradish
½ cup plus 1 tablespoon fresh lemon juice
¼ cup finely chopped chives
Salt
⅛ teaspoon cayenne pepper
⅛ teaspoon white pepper
1 pound lump blue crabmeat or Dungeness crabmeat, picked free of shells
1 large shallot, minced (about 3 tablespoons)
¼ cup extra-virgin olive oil
¼ cup fresh orange juice
3 heaping cups frisee or escarole, torn into bite-size pieces
4 small radishes, thinly sliced

DIRECTIONS
1. Bring a saucepan of salted water to a boil and cook the shrimp until pink, about 2 minutes. Cut the shrimp into ½-inch pieces.

2. In a medium bowl, combine the mayonnaise with the mustard, horseradish, 6 tablespoons of the lemon juice, the chives, 1½ teaspoons of salt, the cayenne and white pepper.

3. In a large bowl, toss the crabmeat with the shrimp and shallot. Add the dressing to taste, reserving any extra for another use. Season the crab mixture to taste with salt.

4. In a medium bowl, whisk the remaining 3 tablespoons of lemon juice with the olive oil and orange juice. Add the greens and toss until combined.

5. Divide the crab mixture among 6 plates, using a ring mold to form it, if desired. Layer the radishes and lettuce on top and serve.

Recipe adapted from John Besh, Lüke, San Antonio, Texas

Posted by Patricia

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Café Katja

Tue, 10 Mar 2009 11:30:04 -0400

This 25-seat Austrian restaurant excels at soul-soothing spätzle, house-made sausages and Austro-German libations. The perfect Austrian prelude: a piping hot homemade pretzel served with a crock of creamy liptauer.

Liptauer
Adapted from Café Katja
Makes 8 servings

12 ounces (3 sticks) unsalted butter, at room temperature
16 ounces full-fat quark, such as Appel Farms brand (available at Whole Foods), or farmer's cheese
2 tablespoons sweet paprika
½ teaspoon hot paprika
¼ cup finely chopped cornichons (or sour pickles)
2 tablespoons finely chopped or grated white onion
½ clove of garlic, smashed to a paste
¼ cup finely chopped chives
1 tablespoon white wine vinegar
Salt and freshly ground pepper
With an electric mixer or wooden spoon, cream the butter until light and fluffy. Fold in the remaining ingredients. Season to taste with salt and pepper. Serve at room temperature or refrigerate until ready to use.

Café Katja
79 Orchard St.
(between Broome and Grand sts.)
212-219-9545

http://cafe-katja.com

Posted by Patricia

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Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Wed, 04 May 2011 12:21:02 -0400

Yield: About 1 cup

INGREDIENTS
½ pound tomatillos (about 5), husked and rinsed
3 chipotle mora chiles or 6 dried árbol chiles, wiped clean and stemmed
6 garlic cloves, unpeeled
½ cup water
Kosher salt

DIRECTIONS
1. Preheat the broiler and place a rack approximately 8 inches from the heat source.

2. On a small, foil-lined baking sheet, roast the tomatillos, turning halfway through, until their tops and bottoms have blackened, they're a khaki-green color and cooked through, about 20 minutes. Let cool to room temperature.

3. Meanwhile, warm a cast-iron skillet over medium-low heat. Add the chiles and garlic. Toast the chiles, turning frequently, until they're puffed and blistered in spots, about 4 minutes. Remove the chiles from the pan and continue roasting the garlic until it is tender and golden brown with some blackened spots, about 8 minutes. Set aside to cool slightly, then peel the garlic cloves.

4. In a blender, combine the tomatillos with the chiles, peeled garlic, water and ½ teaspoon salt and blend until smooth. (The tomatillo seeds will still be visible.) Season to taste with salt. Serve immediately or transfer to an airtight container and refrigerate until ready to use. The salsa will keep in the refrigerator for up to 5 days.

Recipe adapted from Truly Mexican by Roberto Santibañez (Wiley)

Posted by Patricia

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Pasilla Chile and Raisin Salsa

Wed, 29 Jun 2011 12:20:12 -0400

Serves six

Ingredients
4 pasilla chiles (stemmed and seeded)
8 roma tomatoes
3 garlic cloves
¼ c. raisins
½ red onion (about 4 oz.)
2 tsp. oil
1 qt. water

1. Heat oil in a medium skillet. Add pasilla chiles and toast until aromatic and slightly bright in color. Remove from the pan and set aside.

2. On the grill or under a broiler, char the tomatoes, onion, and garlic until dark on one side (about 3 minutes). Turn and char opposite sides.

3. Add the charred tomatoes, onion, and garlic to a pot with the chiles, raisins, and water. Cook until soft (about 15 minutes).

4. Transfer all ingredients to a blender in batches and puree until smooth.

- from La Esquina

Posted by Patricia

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Beecher’s World’s Best Mac and Cheese

Wed, 29 Jun 2011 12:22:04 -0400

Serves ten

Ingredients
12 oz. good-quality penne pasta
4 tbsp. butter
1/3 c. flour
3 c. milk
14 oz. Beecher’s Flagship Cheese, grated
2 oz. Monterey Jack, grated
½-1 tsp. salt
1 tsp. chipotle chile powder
½ tsp. garlic powder

1. Preheat oven to 350°. Grease a 9-by-13-inch glass baking dish and set aside.

2. Bring a large pot of water to a boil over high heat. Cook penne for 2 minutes less than recommended on the package. Rinse in cold water; set aside. Pasta should still have a slight crunch.

3. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.

4. Slowly add milk, whisking constantly until sauce has thickened (about 10 minutes). Remove from heat.

5. Add cheeses (reserve 2 ounces to top final dish), salt to taste, half of the chile powder, and all of the garlic powder. Stir until cheese has melted and all ingredients are well incorporated (about 3 minutes).

6. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with remaining cheese and chile powder.

7. Bake uncovered for 20 minutes. Let stand 5 minutes before serving.

- from Beecher’s Handmade Cheese

Posted by Patricia

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Sour Cherry Cake

Wed, 29 Jun 2011 12:24:34 -0400

Makes one ten-inch cake

Ingredients
½ c. butter, softened
¾ c. sugar
1 tsp. vanilla
2 eggs
1 c. all-purpose flour, plus 1 tbsp.
1 tsp. baking powder
½ tsp. kosher salt
4 c. sour cherries, pitted*
¼ c. turbinado sugar

1. Preheat oven to 350°.

2. In a medium bowl, cream butter, sugar, and vanilla. Add eggs one at a time, thoroughly incorporating each.

3. In a separate medium bowl, combine 1 c. flour with baking powder and salt. Add to the egg-butter mixture and stir until well combined.

4. Sprinkle the cherries with half of the turbinado sugar, the remaining flour, and a pinch of salt. Toss to combine.

5. Spread the batter in a buttered 10-inch cake pan or cast-iron skillet. Spoon cherries and any juices on top. Sprinkle with remaining turbinado sugar.

6. Bake 50-60 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Let cool before slicing.

*To pit sour cherries, make a small incision across the tops with a sharp knife and gently squeeze to remove the seeds. Do this over a bowl to catch juice.

from Cooking in the Moment

Posted by Patricia

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Fried Chicken

Wed, 29 Jun 2011 12:27:02 -0400

Serves four

Ingredients
1 3½-4 lb. chicken, rinsed, dried, trimmed, and cut into ten pieces
2 c. buttermilk
2 tbsp. kosher salt
2 c. all-purpose flour
1¼ tsp. freshly ground black pepper
Lard or expeller-pressed vegetable oil for frying

1. Put the chicken, buttermilk, and 1 tbsp. salt into a large bowl. Stir well and refrigerate overnight.

2. In a colander, drain chicken and let it come to room temperature.

3. In a large bowl, mix together flour, remaining salt, and pepper.

4. Fill two large cast-iron skillets (or other deep, heavy saute pans) with lard (or oil) about 1 inch deep. Heat over medium high to 325°.

5. Starting with the dark meat, lightly coat one piece of chicken at a time in flour mixture, brushing off excess flour. (Avoid pressing the flour into the chicken.) Gently lay floured chicken in oil. Don’t move it at all for the first few minutes, so it doesn’t stick.

6. Repeat with the remaining dark meat, then move on to the white, ideally cooking the two in separate pans. Once a pan is about three-quarters full, reduce heat to low and partially cover.

7. Watch chicken closely, turning the pieces with tongs as needed for even cooking and rotating the pan itself on the burner. As the first side turns deep golden brown (8-10 minutes), turn the pieces over and continue to cook until the they are evenly crispy (another 8-10 minutes). The dark meat will take a little longer than the white.

8. Transfer the chicken to a clean brown paper bag to drain. Serve warm or at room temperature.

from Cooking in the Moment

Posted by Patricia

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Green Mango Mint Chutney

Wed, 29 Jun 2011 12:28:39 -0400

Yields one jar

Ingredients
1 Bramley apple
1 green mango
1 sm. onion
1 hot green chilli
1 handful coriander
1 bunch mint
½ tsp. ginger, freshly grated
1 pinch sea salt
2 tbsp. castor sugar
½ lime, juiced
1 loaf sunflower spelt bread
1 block applewood-smoked cheddar

1. Peel apple, mango and onion and roughly chop along with the chilli, coriander and mint.

2. In a food processor, blend apple mix and ginger until you have a fine green paste.

3. Season with salt; stir in sugar and juice.

4. Smear the chutney over bread and add cheese. Wrap your sandwiches in tinfoil to keep fresh.

from Ravinder Bhogal’s cookbook, Cook in Boots

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Mostly Not Potato Salad

Wed, 29 Jun 2011 12:30:42 -0400

Serves four to six

Ingredients
4 sm. pink- or red-skinned potatoes, unpeeled, quartered
Big handful of green beans, trimmed and sliced into 1-inch pieces
2 tbsp. whole-grain mustard
2 tbsp. red wine vinegar
Extra virgin olive oil
½ tsp. natural cane sugar or agave nectar
¼ c. finely chopped dill
1 sm. leek, white and tender green parts, trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, seeded and cut into tiny cubes
6 oz. baked or extra-firm tofu, cut into small cubes
1 tbsp. chopped fresh chives
Fine-grain sea salt

1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.

2. Thirty seconds before the potatoes are done cooking, add the green beans to the pot. Drain and set aside.

3. In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tbsp. olive oil, sugar, and ¼ tsp. salt in a bowl. Alternatively, combine the ingredients in a jar and shake until blended. Taste and adjust if needed.

4. In a large skillet, saute the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.

5. In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste and add a sprinke of salt if needed.

6. Turn out onto a platter and finish with a drizzle of dressing and the remaining leek. Serve chilled or at room temperature.

Adapted from Super Natural Every Day

Posted by Patricia

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Ravioli Salad

Wed, 29 Jun 2011 12:31:51 -0400

Serves four to six

Ingredients
⅓ c. pepitas
1 c. lightly packed cilantro leaves and stems
⅓ c. freshly grated Parmesan cheese
3 cloves garlic, peeled
2 tbsp. fresh lemon juice, plus more if needed
⅔ c. extra virgin olive oil
16 oz. fresh or frozen ravioli (if you can find it, red pepper with chard filling, but both spinach and whole wheat are worthy options)
½ c. oil-cured black olives, pitted and torn or chopped
Fine-grain sea salt
Thyme or chive flowers, to garnish (optional)

1. Toast the pepitas in a single layer in a large, heavy skillet over medium heat. Toss them around every couple of minutes, until fragrant and toasty. Let cool.

2. Bring a large pot of water to boil.

3. In the meantime, make the cilantro pesto.

4. Combine most of the pepitas, cilantro, Parmesan cheese, garlic, lemon juice, and a splash of olive oil, and blend with an immersion blender (or in a food processor or standard blender) until smooth.

5. Continue blending as you gradually drizzle in the remaining olive oil, until the pesto comes together into a vibrant green sauce. Taste and add salt or lemon juice, if needed.

6. When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1 or 2 minutes.

7. Drain immediately and while still hot, toss with a big spoonful of the pesto. Allow the pesto to soak in a bit.

8. Add another ½ c. of the pesto along with most of the black olives.

9. Toss well, but gently, and then decide whether you want to add more pesto. Turn everything out into a large bowl or platter and sprinkle with the remaining olives, pepitas, and flowers. Serve warm or at room temperature.

10. Reserve the remaining pesto for tossing with leftovers.

Adapted from Super Natural Every Day

Posted by Patricia

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Berry Rhubarb Tea-monade

Wed, 29 Jun 2011 12:33:11 -0400

Serves eight

Ingredients

For the tea
2 c. hot water
4 tsp. Rare Tea Cellar Fields of France rooibos tea

1. Boil water.

2. Steep tea leaves for a minimum of 5 minutes (up to 10 for maximum flavor and antioxidants).

For the lemonade
1 lb. rhubarb
6 c. water
2 c. sugar
2 lb. berries (any seasonal berry will do)
2-3 c. fresh-squeezed lemon juice

1. In a deep pan, cook rhubarb, water, and sugar until translucent.

2. Strain in a sieve.

3. In a blender or food processor, puree rhubarb mixture with berries and juice. Strain again.

from Adam Seger and chef Cleetus Friedman

Posted by Patricia

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Bacon-Jalapeño Cornbread

Thu, 30 Jun 2011 16:25:39 -0400

Yield: one 9-inch cast iron skillet

INGREDIENTS
¾ pound bacon (about 8 slices), cut into one-inch squares
2½ tablespoons light brown sugar
1½ cups finely ground yellow cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
¾ teaspoon baking soda
2 tablespoons granulated sugar
1½ teaspoons kosher salt
3 cups buttermilk
4 large eggs
2 tablespoons honey
3 tablespoons unsalted butter, melted, divided
½ cup pickled jalapeños, diced

DIRECTIONS
1. Preheat the oven to 400°. In a large skillet set over medium-high heat, cook the bacon until it begins to crisp. Drain the bacon and set aside to cool.
2. In a large bowl, sift the brown sugar to remove any clumps. Stir in the cornmeal, flour, baking powder, baking soda, sugar and salt. In a separate bowl, whisk together the buttermilk, eggs, honey and 2 tablespoons of the melted butter. Whisk the wet ingredients into the dry until a smooth batter forms.
3. Place a 9-inch cast-iron skillet over a low flame until the pan is heated through. Stir in the remaining tablespoon of melted butter, the cooked bacon and the jalapeños. Carefully pour the batter straight into the pan, filling it about two-thirds full. Alternately, the cornbread can be made in a 9-inch-by-13-inch pan or individual molds. Place the cornbread in the oven and bake until it's set, the top is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Serve warm.

Recipe adapted from Joaquin Baca, The Brooklyn Star, Brooklyn, New York

Posted by Patricia

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Apricot Salad with Honeycomb and Mint

Fri, 22 Jul 2011 09:32:56 -0400

Serves four

Ingredients
2 pt. apricots, pitted and sliced
1 c. strawberries, quartered
2 tsp. sugar
2 grapefruits, zested, juiced, and segmented
½ c. mint, chopped
2 c. organic Greek yogurt
4 tsp. honeycomb

1. In a medium bowl, very lightly mix apricots, strawberries, Truvia, and all grapefruit parts using a rubber spatula.

2. Add mint; gently toss until well distributed.

3. To serve, scoop ½ c. yogurt into a bowl, add fruit mixture, and top with a tsp. of honeycomb.

from Sam Talbot, The Surf Lodge, Montauk, New York

Posted by Patricia

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Bruschetta With Tomato Topping

Mon, 08 Aug 2011 10:17:09 -0400

4 thick slices whole-grain country bread

1/4 cup finely chopped red onion

1 pound ripe, locally grown tomatoes

1 tablespoon sherry vinegar or red wine vinegar

1 tablespoon capers, rinsed

1 garlic clove, minced or puréed

1 tablespoon chopped fresh dill or parsley

2 tablespoons plus 1 teaspoon extra virgin olive oil

1 to 2 ounces feta, crumbled (optional)

2 teaspoons dried oregano

1. Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.

2. Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.

3. Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.

Yield: Serves two as a meal, four as a starter, side dish or light lunch.

Advance preparation: The tomato topping can be made several hours ahead.

Posted by Patricia

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Rumtopf

Mon, 08 Aug 2011 10:19:39 -0400

Time: 20 minutes, plus 2 hours to sit and at least 3 weeks to macerate.

1 pint mixed berries (like raspberries, blackberries or strawberries)
2 1/2 cups sugar
1 bottle dark rum (1 liter), more as needed
1 pound peaches and nectarines, washed, pitted (pits reserved) and sliced 1/2-inch thick
1 pound mixed plums, washed, pitted and sliced 1/2-inch thick.
1. Place berries in a large jar. Gently toss with 1 cup sugar. Let sit for 2 hours, then top with 1/3 of the rum. Do not stir.

2. Cover berries with peaches and nectarines. Top with 3/4 cup sugar and another 1/3 of the rum. Do not stir.

3. Add plums. Top with remaining sugar and cover with rest of rum, leaving room for 1 inch of liquid on top. Do not stir.

4. Loosely wrap reserved peach and nectarine pits in a thick towel. Use a hammer or kitchen mallet to crack the pits and extract the kernels. Crush the kernels gently and add to the vessel.

5. Cover and let sit in a dark, cool place (but not the refrigerator) for at least 3 weeks and preferably 12. If the fruit floats to the top, turn the jar upside down so all the fruit falls to the bottom (you may have to do this several times over the weeks).

Yield: About 2 quarts.

Posted by Patricia

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Mixed Berry Almond Crunch Crumble

Mon, 08 Aug 2011 10:16:06 -0400

Time: 1 hour 15 minutes

FOR THE FILLING:
8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries
1 tablespoon quick-cooking tapioca (optional)
2 to 3 tablespoons sugar, depending upon sweetness of berries
1/2 teaspoon finely grated lemon zest

FOR THE CRUMBLE TOPPING:
1 3/4 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup melted butter
1/2 cup finely chopped almonds.
1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.

3. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve.

Yield: 6 servings.

Posted by Patricia

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