STARTERS
SALADS
SOUPS and SAUCES
SIDE DISHES
PASTA and RICE
MAIN COURSES
DESSERTS
BRUNCH
Sunday, December 25, 2011
Saturday, December 24, 2011
Arugula and Fava Bean Crostini
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| Photo by Roland Bello |
from Gourmet on Epicurious.com
via Richard Lonergan
makes enough for 24 crostini
1 cup shelled fresh fava beans (11/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 1/2 cups packed baby arugula (11/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice, to taste
1/2 teaspoon salt
1/8 teaspoon pepper
1 baguette
1 garlic clove, halved crosswise
24 small mint leaves
Preheat oven to 350 degrees with rack in middle.
Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. To remaining mixture in food processor, add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, salt and pepper and puree until smooth. Add to bowl. Coarsely chop remaining cup of arugula and gently fold into fava bean mixture.
Cut 16 diagonal slices from the baguette, each about 1/3-inch thick and put on a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic. Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint. Be generous with mint garnish.
Fresh arugula, both pureed and roughly chopped, punctuates the spread with spice and texture. If you can't get your hands on fresh fava beans, 3/4 pound of unpeeled frozen edamame will work as a substitute.
Leeks as a First Course
by Maud Hallin
serves 6
8 slices of pancetta
6 to 8 leeks, white parts only
1 quart of chicken stock mixture of micro onions or chives, calendula, onion flowers or salad greens mustard vinaigrette
Freeze pancetta, so that it is easy to cut. Cut into small squares. Heat oven to 375 degrees. Put pancetta on a baking sheet lined with Silpat, if possible. Bake until medium brown, checking after 10 minutes. Allow to cool.
Poach white portion of leeks in chicken stock to desired softness. Allow to cool and make about 1-inch slices.
Before serving, stack leeks on plate, drizzle with a mustard vinaigrette and top with pancetta and greens.
You can make your own mustard vinaigrette, or just mix a good French grainy mustard with white wine vinegar, olive oil, and salt and pepper to taste.
Size and length of leeks depend upon the seasons, etc. Most important is to select leeks oft he same thickness so that they cook equally. Do not throw the chicken stock away; use itfor a vegetable soup!
Mackerel Rillettes
from The New York Times Magazine, April 10, 2011
via Maud Hallin
for 4 people
2 whole mackerel a bit over 1 pound each, gutted
zest and juice of one lemon
zest of 1 orange
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
salt and pepper
toasted bread slices for serving
grated lime zest (or kaffir lime zest) or minced lime leaves for garnish
Preheat oven to 300 degrees. Put the mackerel in a large roasting pan and bake until firm and cooked through, about 1 hour. Having a bowl of vinegar in the kitchen helps get rid of the strong odor the fish gives off while cooking. While it is still warm remove skin and bones.
Combine the remaining ingredients through salt and pepper, drizzle over cooled mackerel flesh, mash it a bit and serve on toast.
This is as interesting for its cooking method (baked dry in a moderate ovenfor about an hour) as for its Euro-Asian flavorings. Remember, mackerel has a lot of Omega-3!
The smell is worth it! A real good dish!
Friday, December 23, 2011
Scallop Mousse
by Maud Hallin
serves 6 as a first course
1/2 pound sea scallops (about 20)
2 whole eggs from regular hens
2 teaspoons arrowroot, potato flour or similar thickener
6 tablespoons butter at room temperature
4 tablespoons milk
2 egg whites
salt and pepper to taste
whatever herb or spice you feel like (see note below)
Mix scallops and whole eggs in food processor. Grind a bit. Add butter, arrowroot and milk. Grind to a thick paste. You may make it smooth or a bit on the rough side.
Beat egg whites to form soft peaks and turn scallop mixture carefully into egg whites.
Fill ramekins halfway up with mousse mixture and set onto a baking pan. Pour boiling water into baking pan once it has been placed on oven rack. Water should come up about halfway. Bake for about 20 minutes. Test for doneness with toothpick. Puffiness will be a signal! Obviously individual small ramekins might take 15 minutes, while a thick porcelain one might take much longer. The parchment paper will allow you to turn the mousse upside down on a serving plate or platter.
As to flavoring, try nutmeg. Or you could slice two or three scallops and dip them in chopped dill, tarragon, or saffron. Save these scallops and layer them in a row in the middle ofthe baking vessel. This will give color to the dish. How about putting strips of seaweed in the middle ofthe ramekins!
This dish can be served either warm or at room temperature. If you are going to serve it at room temperature, consider wrapping slices or squares in smoked salmon. Then cut through or serve as packages. Play around!
Endive, Apples and Grapes
from Bon Appetit, December 2010
via Anne Halsted
serves 4
2 large unpeeled tart-sweet apples (such as Fuji or Gala)
1 1/2 tablespoons salted butter
2 large heads of Belgian endive (12 to 16 ounces total), halved lengthwise
4 small clusters seedless green grapes
5 small fresh rosemary sprigs
fleur de sel or other sea salt
freshly ground black pepper
2 to 3 tablespoons water
Quarter and core apples. Using a vegetable peeler, shave off a thin strip of peel down the center of each apple quarter leaving remaining peel intact.
Melt butter in a large nonstick skillet over medium-low heat. Add endive, cut side down, to skillet. Add apple wedges, 1 cut side down, to skillet. Add grape clusters and scatter rosemary sprigs over; cook uncovered without turning or stirring until endive is caramelized on bottom and apples are just tender, 15 to 20 minutes. Carefully turn endive, apples and grapes over; baste with liquid in skillet and cook until apples are very tender, 5 to 10 minutes longer. Season with fleur de sel and black pepper.
Transfer endive mixture to platter. Add 2 to 3 tablespoons water to skillet, scraping up any caramelized bits to create a small amount of sauce. Spoon sauce over endive mixture and serve.
This is a good winter salad to balance a stew or other hearty main dish. It is unusual - sweet, savory and herbal all at once!
Figs with Balsamic Vinegar and Mozzarella
served by Jeanne Milligan
serves 4 as a first course
12 ripe figs (not too large), stemmed and halved lengthwise
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon sea salt (I like Maldon)
1/8 teaspoon black pepper
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme
12 ounces buffalo mozzarella at room temperature
Gently toss figs with lemon zest, sea salt, pepper and oil in abowl until coated. Add vinegar, lemon juice and thyme and toss again.
Tear mozzarella into 4 pieces and serve with figs.
I used sea salt with large grains and liked that combination. I used less mozzarella, but chef's call as to the balance of figs and cheese.
Jerusalem Artichoke Salad
via Maud Hallin
serves 4 generously
1 pound Jerusalem artichokes
1/2 cup finely chopped hazelnuts or walnuts
3 tablespoons olive oil
salt and pepper
2 tablespoons orange flower water
1 tablespoon good vinegar, plus more to taste
1/2 cup chopped mint
Keep chokes in cold water with lemon until ready to mix the salad. Be sure to drain and dry the choke slices before mixing with the dressing.
This salad is a prime example of the versatility of this insanely good root, which you can cook anyway you like or eat raw.
Quinoa, Corn and Black Bean Salad
from Gourmet, July 1994
with Julie Christensen's amendments
serves 6 as a main course or 8 to 10 as a side dish
1 1/2 cups quinoa, cooked and cooled (see below)
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
salt and pepper
1 1/2 cups roasted orboiled corn (cut from about 2 or 3 large ears)
3/4 cup finely chopped red bell pepper
2 medium jalapenos, finely chopped
1/4 cup finely chopped fresh cilantro
5 tablespoons fresh lime juice, or to taste
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
While quinoa is cooking, in a small bowl, toss beans with vinegar and salt and pepper to taste. Add corn, bell pepper, jalapenos, and cilantro and toss well.
In another small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle over quinoa mixture and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered. Bring it to room temperature before serving.
This is a very colorful recipe and a great alternative to pasta. Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the Incas, it is enjoying new popularity in the United States.
Thursday, December 22, 2011
Salad to Go with Scallops or Shrimp
by Maud Hallin
serves 6
2 seedless oranges
3 tablespoons good olive oil
2 tablespoons champagne vinegar
2 finely sliced kefir lime leaves (if you can find them)
2 teaspoons grated fresh ginger
juice from 1 lime, or grated surface of kefir lime
1 cup of green papaya or daikon slivers
1 cup almond slivers for decoration
salt and pepper to taste
add whatever you like, such as lemongrass, garlic or shallots, etc.
6 cups of delicious mixed greens or 4 cups of baby spinach
Remove the outer skin of the oranges. Then remove their white pith and cut them into thin slices, then into quarters. Mix all ingredients but greens and taste. Before serving mix dressing into salad and serve under scallops or prawns.
For extra zip you can add mustard or pomegranate concentrate. If your salad mix includes wild arugula, add something sweet, such as pomegranate juice or some sugar. If pomegranates are in season, sprinkle seeds on the salad.
Cheating-on-Winter Pea Soup
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| Photo by José Picaya |
from Bon Appétit, December 2010
Recipe by Dorie Greenspan
via Richard Lonergan
serves 4
2 teaspoons butter
1/2 cup coarsely chopped onion 3 cups (or more)
low-salt chicken broth or vegetable broth
8 ounces frozen peas (do not thaw)
4 cups (lightly packed)
sliced romaine lettuce (1/2 of a medium head)
1/2 teaspoon salt
pepper to taste
juice of one lemon
creme fraiche or sour cream
crumbled cooked bacon
Melt butter in large saucepan over medium-high heat. Add onion; saute until beginning to soften, at least 4 minutes. Add 3 cups broth; bring to boil. Stir in peas and lettuce. Reduce heat to medium-low and simmer, uncovered, until peas are tender and flavors blend, about 10 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return soup to same saucepan and bring to simmer, adding more broth by 1/4-cupfuls to thin soup to desired consistency. Season with salt, pepper and lemon juice to taste.
Divide soup among 4 bowls. Top with dollop of creme fraiche and some bacon.
Frozen peas let you outsmart winter with this fresh, vibrant soup.
Corn Chowder
from a Cooking Class on the Prinsendam (a Holland America cruise ship)
via Judy Gray
serves 6
2 tablespoons butter
4 scallions, white bulbs and green tops chopped, keep parts separate
1 red bell pepper, chopped
2 ribs celery, chopped
1 pound potatoes (about 3), peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (from about 8 ears), divided
1 bay leaf
1 quart low-sodium chicken broth
1 to 2 teaspoons salt (to taste)
2 cups milk
1/4 teaspoon ground black pepper
sour cream, for serving
In a large saucepan, melt butter over moderately low heat. Add the chopped green onion bulbs, bell pepper and celery. Cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in potatoes, 2 cups of the corn, bay leaf, broth and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes.
In a blender or food processor, puree the remaining 2 cups of corn along with the milk. Stir the puree into the soup. Season with pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the reserved scallion greens.
Top each serving with a dollop of sour cream.
This is a simple soup, which highlights the taste of sweet summer corn. Frozen corn can also be used. Puree 2 cups with milk as directed above, and then add the remaining 2 cups to the soup along with the puree. Since the frozen corn is already cooked, it might toughen if it goes in earlier. A pinch of sugar can also be added.
via Judy Gray
serves 6
2 tablespoons butter
4 scallions, white bulbs and green tops chopped, keep parts separate
1 red bell pepper, chopped
2 ribs celery, chopped
1 pound potatoes (about 3), peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (from about 8 ears), divided
1 bay leaf
1 quart low-sodium chicken broth
1 to 2 teaspoons salt (to taste)
2 cups milk
1/4 teaspoon ground black pepper
sour cream, for serving
In a large saucepan, melt butter over moderately low heat. Add the chopped green onion bulbs, bell pepper and celery. Cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in potatoes, 2 cups of the corn, bay leaf, broth and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes.
In a blender or food processor, puree the remaining 2 cups of corn along with the milk. Stir the puree into the soup. Season with pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the reserved scallion greens.
Top each serving with a dollop of sour cream.
This is a simple soup, which highlights the taste of sweet summer corn. Frozen corn can also be used. Puree 2 cups with milk as directed above, and then add the remaining 2 cups to the soup along with the puree. Since the frozen corn is already cooked, it might toughen if it goes in earlier. A pinch of sugar can also be added.
Wednesday, December 21, 2011
Tuscan Family Anchovy-Garlic-Lemon Sauce
from Lynn Rossetto Kasper in the Seattle Times, July 15, 2011
submitted by Kathy Lindenbaum
makes 3/4 cup
two 2-ounce tins of anchovies packed in olive oil
1/3 cup minced onion
3 tablespoons extra virgin olive oil
2 minced garlic cloves
3 tablespoons lemon juice
3 tablespoons minced Italian parsley
Drain and rinse anchovies. To remove the salt, soak for about an hour. Drain on paper towels.
Mash them in a non-reactive bowl with onion, olive oil and garlic. Stir in lemon juice and let stand for at least 20 minutes; this mutes the heat of the onion and garlic.
Just before serving, blend in parsley. Some serving suggestions: spread on grilled bread; use as a sauce for raw or cooked vegetables; toss with boiled red skin potatoes; top grilled eggplant with some sauce and extra lemon.
The accompanying newspaper article also suggested doubling the recipe to use as a pasta sauce.
submitted by Kathy Lindenbaum
makes 3/4 cup
two 2-ounce tins of anchovies packed in olive oil
1/3 cup minced onion
3 tablespoons extra virgin olive oil
2 minced garlic cloves
3 tablespoons lemon juice
3 tablespoons minced Italian parsley
Drain and rinse anchovies. To remove the salt, soak for about an hour. Drain on paper towels.
Mash them in a non-reactive bowl with onion, olive oil and garlic. Stir in lemon juice and let stand for at least 20 minutes; this mutes the heat of the onion and garlic.
Just before serving, blend in parsley. Some serving suggestions: spread on grilled bread; use as a sauce for raw or cooked vegetables; toss with boiled red skin potatoes; top grilled eggplant with some sauce and extra lemon.
The accompanying newspaper article also suggested doubling the recipe to use as a pasta sauce.
Black Bean and Tomato Quinoa
from Gourmet, July 2007
amended by Julie Christensen
serves 6 as a side dish
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quinoa
one 15-ounce can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, salt and pepper in a large bowl.
Wash quinoa, draining in a sieve. Cook quinoa according to package directions (usually 1 part quinoa to 1.5 parts water, a little butter or oil, salt to taste, simmer covered for 15 minutes). Let stand for 5 minutes.
Add just-cooked quinoa to dressing and toss until dressing is absorbed; then stir in remaining ingredients with an extra squeeze of lime juice if desired and add salt and pepper to taste.
Quinoa is fast-cooking and protein-packed. It makes a perfect partner for lime-spiked black beans and fresh tomatoes.
amended by Julie Christensen
serves 6 as a side dish
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quinoa
one 15-ounce can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, salt and pepper in a large bowl.
Wash quinoa, draining in a sieve. Cook quinoa according to package directions (usually 1 part quinoa to 1.5 parts water, a little butter or oil, salt to taste, simmer covered for 15 minutes). Let stand for 5 minutes.
Add just-cooked quinoa to dressing and toss until dressing is absorbed; then stir in remaining ingredients with an extra squeeze of lime juice if desired and add salt and pepper to taste.
Quinoa is fast-cooking and protein-packed. It makes a perfect partner for lime-spiked black beans and fresh tomatoes.
Roasted Curried Cauliflower
Over Cocktails Blog, January 7, 2009
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4
one head of cauliflower, cut into bite-sized florets
1/2 large onion, chopped
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons curry powder
1 teaspoon paprika, more if desired
salt and pepper
5 garlic cloves, thinly sliced and soaked in olive oil
1 tablespoon chopped fresh cilantro
juice of one lime
Preheat oven to 450 degrees. Place cauliflower florets and onion in a large bowl and toss with olive oil, vinegar, coriander, cumin, curry and paprika.
Transfer to a rimmed baking sheet in a single layer. Sprinkle with salt and pepper.
Roast cauliflower for 10 minutes. Stir. Roast for 5 more minutes and stir in garlic. Roast for 5 to 10 more minutes. Remove from oven. Sprinkle with cilantro and lime juice. Toss and serve hot or at room temperature.
This was the best way I've ever had cauliflower; I couldn't stop eating it.
Zucchini and Gruyère Gratin
from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray
serves 6
1/3 cup chopped parsley
4 garlic cloves
2 pounds small (very young) zucchini, thinly sliced
3 tablespoons olive oil
sea salt and freshly ground black pepper
4 to 6 slices fresh French bread, crusts removed
2 cups of hot water
4 ounces Gruyère or Emmentaler cheese, cut into 1/4-inch cubes
2 eggs
Preheat the oven to 425 degrees.
Crush the parsley and garlic together with a mortar and pestle. Set aside. Cut zucchini crosswise into 1/8-inch slices; a mandoline works extremely well.
Heat the olive oil in a frying pan over medium high heat. When hot, add the zucchini slices sprinkled with salt and pepper. Saute until limp and lightly golden, about 15 to 20 minutes.
Soak the bread in the hot water and then squeeze very dry. Place the bread in a bowl with the cheese, the parsley-garlic mixture, eggs, salt and pepper. Beat with a fork to make a fluffy mixture. Add the zucchini and toss. Lightly oil a gratin dish and spread the mixture evenly into it. Sprinkle the surface with a little olive oil and bake until puffed and golden, about 30 minutes.
The cooking class was given at Georganne's farm in Winters, California during August. We ate outdoors and enjoyed the warm weather along with our other classmates. This dish was served slightly warm but could be served at room temperature. It was a nice side dish and would be quite good with a pork tenderloin.
via Judy Gray
serves 6
1/3 cup chopped parsley
4 garlic cloves
2 pounds small (very young) zucchini, thinly sliced
3 tablespoons olive oil
sea salt and freshly ground black pepper
4 to 6 slices fresh French bread, crusts removed
2 cups of hot water
4 ounces Gruyère or Emmentaler cheese, cut into 1/4-inch cubes
2 eggs
Preheat the oven to 425 degrees.
Crush the parsley and garlic together with a mortar and pestle. Set aside. Cut zucchini crosswise into 1/8-inch slices; a mandoline works extremely well.
Heat the olive oil in a frying pan over medium high heat. When hot, add the zucchini slices sprinkled with salt and pepper. Saute until limp and lightly golden, about 15 to 20 minutes.
Soak the bread in the hot water and then squeeze very dry. Place the bread in a bowl with the cheese, the parsley-garlic mixture, eggs, salt and pepper. Beat with a fork to make a fluffy mixture. Add the zucchini and toss. Lightly oil a gratin dish and spread the mixture evenly into it. Sprinkle the surface with a little olive oil and bake until puffed and golden, about 30 minutes.
The cooking class was given at Georganne's farm in Winters, California during August. We ate outdoors and enjoyed the warm weather along with our other classmates. This dish was served slightly warm but could be served at room temperature. It was a nice side dish and would be quite good with a pork tenderloin.
Lemony Tagliatlle with Dungeness Crab and Poppy Seeds
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| Photo by Carlos Avila Gonzalez |
from Matthew Accarrino, executive chef at SPQR in the San Francisco Chronicle, March 6, 2011
adapted by Julie Christensen
serves 4 as a pasta course
1 pound fresh tagliatelle
Kosher salt as needed
3 to 4 tablespoons unsalted butter
1 Meyer lemon, zested with a microplane and juiced
4 to 6 ounces Dungeness crab meat
l teaspoon poppy seeds
1/2 to l tablespoon chopped lemon thyme or thyme, to taste
Cook and drain the pasta according to package directions, reserving about one cup ofthe salted cooking water. Return the pasta to the pot it was cooked in, which will help keep the pasta hot.
Over medium heat, add the butter to the pasta and toss until melted. Add several tablespoons of the reserved cooking water to the pasta and cook briefly, just a minute or so, until a glaze forms on the pasta. Add the lemon zest and juice to taste and then the crab and poppy seeds. Toss pasta until thoroughly combined and crab is heated through. Finish with the chopped thyme. Season with additional salt and lemon juice if necessary.
Transfer to warmed bowls and serve.
This delicately flavored pasta dish can be prepared in just a few minutes.
Tuesday, December 20, 2011
Pork Shoulder Ragù, A Pasta Sauce
from www.dinneralovestory.com
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves at least 8
2 to 2 1/2-pound boneless pork shoulder roast, fat removed
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
one 28-ounce can peeled whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
small handful of fennel seeds (about 1/2 teaspoon)
1 tablespoon hot sauce
pappardelle
freshly grated Parmesean
Preheat oven to 325 degrees.
Liberally salt and pepper the pork roast. Add olive oil and butter to a large Dutch oven and heat over medium-high until butter melts but does not bum. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all. Add tomatoes, wine, thyme, oregano, fennel seeds and hot sauce and bring to a boil. Cover and put in oven.
Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. The liquid should only come to about 1/3 of the way up the pork, but it is more important to make sure the liquid doesn't dry out. Meat is done when it is practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir.
Cook 1 to 2 pounds pappardelle according to package directions and size of group. When ready, put pasta into individual bowls and top with ragu and lots of Parmesan cheese.
If you are cooking for more than eight normal-sized people, increase the meat to 3 pounds, add a few more tomatoes and another 1/2 cup of red wine. It's nearly impossible to get this recipe wrong, so don't get too hung up on the exactness of measurements. Wonderful left over too.
Soiled Orzo
by Maud Hallin
serves 6
1/2 pound orzo
4 large Portabello mushrooms
cheesecloth
salt and pepper to taste
butter for lining oven casserole
decoration
Cook orzo in boiling salted water for about 9 minutes, or according to package instructions. Chop portabello mushrooms and run them through aCuisinart or blender. Gather this mushroom mess into cheesecloth and gather the top of the cheesecloth into your hand. Squeeze out all the liquid. Rest your arms and squeeze a lot more. Put into a plastic bag until ready to use. Squeeze more and mix with cooked orzo. Taste for salt and pepper.
Preheat oven to 350 degrees. Put orzo-mushroom mixture into a butter-lined baking form. Cover with foil. Bake for approximately 20 minutes.
This brown and white dish is something of a surprise. It is delicious and very easy, but you will want to do some fun decoration of the dish, or just serve it as "spring soil" since that's what it looks like.
Figure out what to do with the mushroom juice. Maybe add to leftover orzo along with some chicken stock for soup. My time in India has taught me to be very careful with materials. We certainly do notneedany more landfill!
serves 6
1/2 pound orzo
4 large Portabello mushrooms
cheesecloth
salt and pepper to taste
butter for lining oven casserole
decoration
Cook orzo in boiling salted water for about 9 minutes, or according to package instructions. Chop portabello mushrooms and run them through aCuisinart or blender. Gather this mushroom mess into cheesecloth and gather the top of the cheesecloth into your hand. Squeeze out all the liquid. Rest your arms and squeeze a lot more. Put into a plastic bag until ready to use. Squeeze more and mix with cooked orzo. Taste for salt and pepper.
Preheat oven to 350 degrees. Put orzo-mushroom mixture into a butter-lined baking form. Cover with foil. Bake for approximately 20 minutes.
This brown and white dish is something of a surprise. It is delicious and very easy, but you will want to do some fun decoration of the dish, or just serve it as "spring soil" since that's what it looks like.
Figure out what to do with the mushroom juice. Maybe add to leftover orzo along with some chicken stock for soup. My time in India has taught me to be very careful with materials. We certainly do notneedany more landfill!
Monday, December 19, 2011
Spicy Broccoli and Cauliflower Pasta
from the Zuni Cafe Cookbook, shortened by someone online
via Anne Halsted
serves 6
1 bunch broccoli, trimmed of tough ends
1 head cauliflower, quartered and core removed
1/2 cup olive oil, divided
1 tablespoon salt
1 tablespoon capers
1 pound penne or fusilli
6 anchovy filets, chopped
6 cloves garlic, chopped
1/2 teaspoon fennel seeds
6 pinches red chili flakes, about 1/4 teaspoon (or more to taste)
1/2 cup bread crumbs, roasted in olive oil
Take broccoli and cauliflower and slice into 1/8-inch slices (about as much as you can fit into your saute pan). Heat about 1/4 cup of olive oil in the pan over medium heat and then add the cauliflower andbroccoli. Once browned, add salt and more oil. Then add capers, toss around, and let cook until the edges begin to brown again.
Drop pasta into pot of boiling salted water. Try to time it so the pasta will be done when the sauce is done.
When the broccoli and cauliflower mixture has shrunken by a third, reduce the heat and add more oil. Then add anchovies, garlic, fennel seeds and chili flakes. Stir around and cook for a few minutes. When the pasta is done, toss it with the sauce, add a little pasta water ifmoisture is needed and sprinkle with toasted bread crumbs.
This is a simplification of the Zuni Cafe recipe. Other similar recipes sometimes add onions, rosemary, golden raisins, pine nuts or chopped parsley, all of which are good but not necessary.
via Anne Halsted
serves 6
1 bunch broccoli, trimmed of tough ends
1 head cauliflower, quartered and core removed
1/2 cup olive oil, divided
1 tablespoon salt
1 tablespoon capers
1 pound penne or fusilli
6 anchovy filets, chopped
6 cloves garlic, chopped
1/2 teaspoon fennel seeds
6 pinches red chili flakes, about 1/4 teaspoon (or more to taste)
1/2 cup bread crumbs, roasted in olive oil
Take broccoli and cauliflower and slice into 1/8-inch slices (about as much as you can fit into your saute pan). Heat about 1/4 cup of olive oil in the pan over medium heat and then add the cauliflower andbroccoli. Once browned, add salt and more oil. Then add capers, toss around, and let cook until the edges begin to brown again.
Drop pasta into pot of boiling salted water. Try to time it so the pasta will be done when the sauce is done.
When the broccoli and cauliflower mixture has shrunken by a third, reduce the heat and add more oil. Then add anchovies, garlic, fennel seeds and chili flakes. Stir around and cook for a few minutes. When the pasta is done, toss it with the sauce, add a little pasta water ifmoisture is needed and sprinkle with toasted bread crumbs.
This is a simplification of the Zuni Cafe recipe. Other similar recipes sometimes add onions, rosemary, golden raisins, pine nuts or chopped parsley, all of which are good but not necessary.
Summer Tomato Pasta
from Francis Lam of Gilt Taste in Salon.com, July 30, 2010
interpreted by Julie Christensen
serves 4
1 pound spaghetti or linguine
salt and pepper, to taste
extra-virgin olive oil, to taste
2 1/2 pounds ofthe ripest tomatoes you can find (a mix of varieties is nice)
2 handfuls of tender young arugula (about 2 loose cups, but whatever)
1/4 cup shaved red onion or shallot, as thin as you can cut it
red wine vinegar, to taste (optional)
Parmesan cheese, to taste
Bring a gallon of water to a boil and add enough salt so that it tastes almost like the sea. Add the pasta and stir.
While the pasta is cooking, cut the tomatoes into 1/2-inch pieces or so and place them with all their juices into a bowl big enough to fit everything in the recipe, with lots of room to stir. Season generously with salt, pepper and a millionaire's splash or two of the nicest olive oil you have. Stir together and give it a taste. If everything is sweet and lovely but could use just a little more brightness, splash in a little vinegar, too. Then lay the greens on top of the tomatoes, followed by the onion or shallot slices. Try to arrange them into one even layer so that when you pile the pasta on, the heat will take the raw edge off the onion and gently wilt the greens underneath. Ingenious, no?
When the pasta is cooked to a perfect al dente, drain it and dump it in the bowl. Now wait! Don't touch it for two minutes. While you're waiting, you can grate the cheese, or, if you really want to get sexy, shave it on in long, thin ribbons that will melt into chewy strands. After two minutes, get in there and give it all a serious stir; the starch from the pasta actually helps emulsify the oil into the tomato juices, creating a sauce. Taste it, adjust the seasonings and serve right away. You've waited long enough!
The tomatoes, of course, are the point of this dish. If you have seriously sweet, ripe, juicy tomatoes smelling as good as girls before the prom, they're going to do all the workfor you. But if your tomatoes aren't fantastic, well, to be honest, I'd suggest finding a different recipe for dinner.
interpreted by Julie Christensen
serves 4
1 pound spaghetti or linguine
salt and pepper, to taste
extra-virgin olive oil, to taste
2 1/2 pounds ofthe ripest tomatoes you can find (a mix of varieties is nice)
2 handfuls of tender young arugula (about 2 loose cups, but whatever)
1/4 cup shaved red onion or shallot, as thin as you can cut it
red wine vinegar, to taste (optional)
Parmesan cheese, to taste
Bring a gallon of water to a boil and add enough salt so that it tastes almost like the sea. Add the pasta and stir.
While the pasta is cooking, cut the tomatoes into 1/2-inch pieces or so and place them with all their juices into a bowl big enough to fit everything in the recipe, with lots of room to stir. Season generously with salt, pepper and a millionaire's splash or two of the nicest olive oil you have. Stir together and give it a taste. If everything is sweet and lovely but could use just a little more brightness, splash in a little vinegar, too. Then lay the greens on top of the tomatoes, followed by the onion or shallot slices. Try to arrange them into one even layer so that when you pile the pasta on, the heat will take the raw edge off the onion and gently wilt the greens underneath. Ingenious, no?
When the pasta is cooked to a perfect al dente, drain it and dump it in the bowl. Now wait! Don't touch it for two minutes. While you're waiting, you can grate the cheese, or, if you really want to get sexy, shave it on in long, thin ribbons that will melt into chewy strands. After two minutes, get in there and give it all a serious stir; the starch from the pasta actually helps emulsify the oil into the tomato juices, creating a sauce. Taste it, adjust the seasonings and serve right away. You've waited long enough!
The tomatoes, of course, are the point of this dish. If you have seriously sweet, ripe, juicy tomatoes smelling as good as girls before the prom, they're going to do all the workfor you. But if your tomatoes aren't fantastic, well, to be honest, I'd suggest finding a different recipe for dinner.
The Pope's Risotto
from The New York Times, April 23, 2008
by Lidia Bastianich for Pope Benedict's 2008 visit to New York City
prepared in San Francisco by Katherine Koelsch Kriken
serves 8
1/2 cup (packed) ramp leaves or young leeks or chives
1 1/2 cups (packed) spinach or Swiss chard leaves
1 1/3 teaspoons salt, divided
1/3 cup plus 3 tablespoons extra virgin olive oil, divided
1/2 cup minced scallions (about 6 scallions)
1 tablespoon minced shallots
2 1/2 cups Arborio rice
1/2 cup dry white wine
6 1/2 cups hot vegetable or chicken stock
1/2 cup fresh shelled peas (frozen will do as well)
1/2 cup asparagus, sliced in 1/2-inch chunks and blanched for two minutes.
1 cup fava beans, shelled, blanched, skinsremoved
2 tablespoons unsalted butter, cut into bits
1 cup grated Grana Padano or Parmesan, divided
ground black pepper to taste
In a heavy 3 to 4-quart casserole over medium heat, heat 3 tablespoons of olive oil. Cook scallions and shallots together until translucent, stirring often, about 4 minutes. Add rice, stir to coat and cook until translucent, 1 to 2 minutes. Pour wine into pot and stir well until absorbed. Add 1/2 cup hot stock and 1/2 teaspoon salt. Cook, stirring constantly until stock is absorbed into rice. Add another half cup stock and stir so rice remains moist. Stir in peas, asparagus and favas. Keep adding small amounts of stock, stirring constantly so rice slowly absorbs liquid. Rice should simmer very gently and become creamy but al dente, about 18 minutes. Remove from heat and quickly stir in ramp pesto. Add butter and stir quickly until melted. Then mix in 1/2 cup cheese. Taste and correct seasonings. Serve immediately, ladled into warm shallow bowls. Top with remaining cheese.
This risotto has a delicious, fresh very "green" veggie flavor.
Weeknight Bolognese with Orecchiette
from Ina Garten's Barefoot Contessa How Easy is That?
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 6
2 tablespoon good olive oil
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
one 28-ounce can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and black pepper
1 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon for about 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute. Pour 1cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper, stirring until combined. Bringto a boil, lowerheat and simmer for 10 minutes.
Meanwhile, bring alarge pot of salted water to aboil, add the pasta and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. Check seasonings. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with more Parmesan on the side.
Great sauce in a pinch! Takes very little time.
Arctic Char with Soba Noodles, Pine Nuts and Meyer Lemon
 |
| Photo by Andrew Scrivani for the New York Times |
from The New York Times, January 7, 2011
served by Jeanne Milligan
serves 4
6 ounces soba noodles
1/4 cup pine nuts
2 garlic cloves, minced
1 teaspoon Kosher salt, divided
1/4 teaspoon pepper, plus more for seasoning
1/2 teaspoon finely grated Meyer lemon zest
2 teaspoons fresh Meyer lemon juice
6 tablespoons extra virgin olive oil, divided
1 tablespoon cumin seeds
4 arctic char fillets, 6 ounces each, center-cut pieces, skin removed
Meyer lemon wedges and chopped fresh cilantro or mint for serving
Cook the noodles according to the package instructions. Rinse under cold water and drain well. Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemonjuice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
Place an empty small skillet over medium-high heat for about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining 3 tablespoons of oil. Allow to cool slightly.
Heat the oven to 450 degrees. Line a large baking sheet with foil. Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.
If you can't find Arctic char, you can substitute salmon. For those who depend on oven cooking for dinner parties, this i sa great meal. And you can make the noodles early in the day. And it tastes SO good.
Sunday, December 18, 2011
Coriander Scallops
by Maud Hallin
serves 6
25 to 30 sea scallops
3 tablespoons coriander seeds
salt and pepper to taste
oil for frying
1 small bunch fresh cilantro, chopped
Rinse and drain scallops. Roast coriander seeds in a dry skillet. When seeds are cool, put them into a plastic bag and crush with rolling pin.
Salt and pepper scallops and roll them in the crushed seeds. Fry until just ready. Decorate with chopped fresh cilantro.
Spice grinder would make the crush too fine. Baseball bat or frying pan can be used if you do not have a rolling pin.
Serve on polenta as an entree or on a bed of mixed lettuce or babyspinach with an orange "fruity" dressing as a main course salad.
serves 6
25 to 30 sea scallops
3 tablespoons coriander seeds
salt and pepper to taste
oil for frying
1 small bunch fresh cilantro, chopped
Rinse and drain scallops. Roast coriander seeds in a dry skillet. When seeds are cool, put them into a plastic bag and crush with rolling pin.
Salt and pepper scallops and roll them in the crushed seeds. Fry until just ready. Decorate with chopped fresh cilantro.
Spice grinder would make the crush too fine. Baseball bat or frying pan can be used if you do not have a rolling pin.
Serve on polenta as an entree or on a bed of mixed lettuce or babyspinach with an orange "fruity" dressing as a main course salad.
Grilled Rosemary Pork Flatbreads with Peaches and Mascarpone
from Sunset, September 2011
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4
8 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
zest of 2 lemons
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon pepper
1 pork tenderloin, about 1 pound
1/2 cup mascarpone
2 teaspoons honey, preferably organic
2 large or 3 medium firm-ripe peaches, skin on, cut into 1/2-inch wedges
1 vanilla bean, split lengthwise and cut in half crosswise
2 tablespoons butter
4 pieces of naan bread, each about 9 by 7 inches
fine sea salt, preferably fleur de sel
Whisk garlic, rosemary, lemon zest, 3 tablespoons oil, salt and pepper in a small bowl. Spread this garlic paste all over pork and wrap pork in plastic wrap, put on a plate and chill overnight. Mix mascarpone with honey and chill.
Set a large cast iron skillet on a grill and heat to medium-high, about 450 degrees. Brush skillet with 1 teaspoon oil and add pork. Cook, covered, until pork is well-browned and crusty, 7 to 8 minutes. Turn and cook covered to brown all sides, about 10 to 15 minutes more. Transfer meat to a cutting board and let rest covered with foil for 10 minutes. Slice thinly.
Meanwhile, put peach wedges in a bowl. Scrape vanilla seeds from pod into bowl and stir. Then swirl butter in the hot cast iron pan and add vanilla and peaches. Cook peaches until caramelized on cut sides, 10 to 15 minutes. Set naan over tumed-off burner to warm. To eat, tear off a piece of naan and spread with mascarpone. Top with a slice or two of pork, some peach wedges and a sprinkle of fine sea salt.
What a combination of flavors and textures! Well worth the effort.
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4
8 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
zest of 2 lemons
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon pepper
1 pork tenderloin, about 1 pound
1/2 cup mascarpone
2 teaspoons honey, preferably organic
2 large or 3 medium firm-ripe peaches, skin on, cut into 1/2-inch wedges
1 vanilla bean, split lengthwise and cut in half crosswise
2 tablespoons butter
4 pieces of naan bread, each about 9 by 7 inches
fine sea salt, preferably fleur de sel
Whisk garlic, rosemary, lemon zest, 3 tablespoons oil, salt and pepper in a small bowl. Spread this garlic paste all over pork and wrap pork in plastic wrap, put on a plate and chill overnight. Mix mascarpone with honey and chill.
Set a large cast iron skillet on a grill and heat to medium-high, about 450 degrees. Brush skillet with 1 teaspoon oil and add pork. Cook, covered, until pork is well-browned and crusty, 7 to 8 minutes. Turn and cook covered to brown all sides, about 10 to 15 minutes more. Transfer meat to a cutting board and let rest covered with foil for 10 minutes. Slice thinly.
Meanwhile, put peach wedges in a bowl. Scrape vanilla seeds from pod into bowl and stir. Then swirl butter in the hot cast iron pan and add vanilla and peaches. Cook peaches until caramelized on cut sides, 10 to 15 minutes. Set naan over tumed-off burner to warm. To eat, tear off a piece of naan and spread with mascarpone. Top with a slice or two of pork, some peach wedges and a sprinkle of fine sea salt.
What a combination of flavors and textures! Well worth the effort.
Saturday, December 17, 2011
Harira (Morocco's Famous Soup)
enjoyed by the Lindenbaums at the Ciragan Palace Hotel in Istanbul
adapted from various sources by Kathy Lindenbaum
serves 8 as a main course
1 pound cubed lamb meat, fat removed and shredded in food processor
2 teaspoons ground turmeric
2 teaspoons black pepper
2 teaspoons ground cinnamon, plus more for garnish
1 teaspoon ground ginger
1/2 teaspoon ground Cayenne pepper
2 tablespoons butter
3/4 cup chopped celery and leaves
1 white and 1 red onion chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
one 32-ounce can diced tomatoes
7 cups water
3/4 cup green lentils
1 cup cooked garbanzo beans (chickpeas), canned is fine
4 ounces vermicelli pasta
2 eggs, beaten with the juice of 1 lemon
salt to taste
Place all ingredients on list through chopped parsley into a large soup pot over low heat. Stir frequently for 5 minutes. Pour tomatoes, reserving juice, into mixture and let simmer for 15 minutes. Salt lightly.
Pour tomato juice, water and lentils into pot. Bring mixture to a boil, then reduce heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving, turn heat to medium-high, place noodles and garbanzo beans into the soup and let cook about 8 minutes, until noodles are just al dente. Then, with the soup at a steady simmer, stir in the lemony eggs with a long wooden spoon. Continue stirring slowly to create longegg strands and to thicken the soup. Sprinkle with cinnamon and serve hot.
Quite possibly the best soup in the world. This thick, rich version is a meal in itself. Add a pinch of saffron at the end to make it even more special.
adapted from various sources by Kathy Lindenbaum
serves 8 as a main course
1 pound cubed lamb meat, fat removed and shredded in food processor
2 teaspoons ground turmeric
2 teaspoons black pepper
2 teaspoons ground cinnamon, plus more for garnish
1 teaspoon ground ginger
1/2 teaspoon ground Cayenne pepper
2 tablespoons butter
3/4 cup chopped celery and leaves
1 white and 1 red onion chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
one 32-ounce can diced tomatoes
7 cups water
3/4 cup green lentils
1 cup cooked garbanzo beans (chickpeas), canned is fine
4 ounces vermicelli pasta
2 eggs, beaten with the juice of 1 lemon
salt to taste
Place all ingredients on list through chopped parsley into a large soup pot over low heat. Stir frequently for 5 minutes. Pour tomatoes, reserving juice, into mixture and let simmer for 15 minutes. Salt lightly.
Pour tomato juice, water and lentils into pot. Bring mixture to a boil, then reduce heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving, turn heat to medium-high, place noodles and garbanzo beans into the soup and let cook about 8 minutes, until noodles are just al dente. Then, with the soup at a steady simmer, stir in the lemony eggs with a long wooden spoon. Continue stirring slowly to create longegg strands and to thicken the soup. Sprinkle with cinnamon and serve hot.
Quite possibly the best soup in the world. This thick, rich version is a meal in itself. Add a pinch of saffron at the end to make it even more special.
Friday, December 16, 2011
Lamb and Quinoa with Roasted Eggplant
from Cooking Light Fresh Food Fast: Weeknight Meals (2010)
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4
LAMB & QUINOA
1 cup uncooked quinoa
1 pound lean lamb, cut into 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
one 14.5-ounce can diced tomatoes with basil, garlic and oregano, drained
1/3 cup crumbled feta cheese
1/2 teaspoon fresh rosemary
Prepare quinoa or couscous according to package directions and keep warm.
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium- high heat coated with cooking spray or olive oil. Add lamb; cook 4 minutes or until browned, turning after 3 minutes. Be careful not to overcook. Stir in quinoa, tomatoes, cheese and rosemary; cook 1 additional minute or until thoroughly heated. Serve over roasted eggplant.
ROASTED EGGPLANT
4 6-ounce baby eggplant (or one 20-ounce eggplant quartered), cut into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced fresh rosemary
Pregheat oven to 450 degrees. Place eggplant slices on a large baking sheet coated with cooking spray. Drizzle with oil and sprinkle with salt and pepper. Bake for 15 to 18 minutes or until tender. Sprinkle with rosemary.
The distinct flavor of lamb stands up to assertive feta cheese in this Mediterranean-inspired meal. You can substitute couscous for the quinoa and it will be equally delicious. Prepare the quinoa or couscous and lamb while the eggplant roasts.
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson
serves 4
LAMB & QUINOA
1 cup uncooked quinoa
1 pound lean lamb, cut into 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
one 14.5-ounce can diced tomatoes with basil, garlic and oregano, drained
1/3 cup crumbled feta cheese
1/2 teaspoon fresh rosemary
Prepare quinoa or couscous according to package directions and keep warm.
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium- high heat coated with cooking spray or olive oil. Add lamb; cook 4 minutes or until browned, turning after 3 minutes. Be careful not to overcook. Stir in quinoa, tomatoes, cheese and rosemary; cook 1 additional minute or until thoroughly heated. Serve over roasted eggplant.
ROASTED EGGPLANT
4 6-ounce baby eggplant (or one 20-ounce eggplant quartered), cut into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced fresh rosemary
Pregheat oven to 450 degrees. Place eggplant slices on a large baking sheet coated with cooking spray. Drizzle with oil and sprinkle with salt and pepper. Bake for 15 to 18 minutes or until tender. Sprinkle with rosemary.
The distinct flavor of lamb stands up to assertive feta cheese in this Mediterranean-inspired meal. You can substitute couscous for the quinoa and it will be equally delicious. Prepare the quinoa or couscous and lamb while the eggplant roasts.
Thursday, December 15, 2011
Lamb Shank Ragù with Anson Mills Grits
 |
| Photo by John Kernick |
from Gourmet, October 2009
via Jeanne Milligan
serves 5
For Lamb Ragù:
2 large lamb shanks (1 1/2 pounds each if possible)
rounded 1/2 teaspoon Kosher salt
3/4 teaspoon black pepper, divided
1/4 cup olive oil, divided
1 cup chopped red onion
2 large garlic cloves, chopped
1/2 cup chopped plum tomatoes
2 tablespoons finely chopped sun-dried tomatoes
1/2 cup chopped celery
1/2 cup chopped fresh oyster mushrooms or white mushrooms
1/4 cup chopped fennel bulb
1 teaspoon thyme leaves
1/2 teaspoon hot red pepper flakes
2 1/2 cups chicken stock or reduced-sodium chicken broth
1 cup Bourbon
1/2 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon mild honey
1/2 cup chopped radicchio
1 scallion, chopped
For Grits:
1 1/2 cups chicken stock orreduced-sodium chicken broth
1 1/2 cups water
3/4 cup whole milk plus additional if necessary
1/2 cup quick-cooking grits (preferably Anson Mills)
1/2-pound piece Manchego cheese (preferably raw sheep's milk)
1 tablespoon sour cream
1 teaspoon fine sea salt
Pat lamb shanks dry and season with Kosher salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms and fennel with thyme, red pepper flakes and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
Return lamb shanks to pot with stock, Bourbon, vinegar, Worcestershire sauce, soy sauce and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring and turning lamb occasionally until meat is very tender, 3 to 3 1/2 hours. Remove meat from bones, discarding bones, and skim fat from cooking liquid; then return meat to pot. Simmer ragu uncovered, stirring frequently for 15 minutes or longer to get desired consistency. Just before serving, stir in radicchio and scallion.
Make the grits while ragu finishes cooking. Bring stock, water and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
Toward end of cooking, finely grate one-fourth of cheese (1 cup) and add to grits along with sour cream, sea salt and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
Ragù without radicchio and scallion can be made 3 days ahead and chilled. Reheat, then add radicchio and scallion.
Serve ragu over grits and top with shavings of cheese. If you can't find good grits, polenta will work almost as well (cook according to package directions, and add cheese, sour cream and seasonings as indicated above).
This recipe is so good that it is well worth the effort.
Wednesday, December 14, 2011
Pan-Roasted Chicken Breasts with Potatoes
from The Best 30-Minute Recipe (America's Test Kitchen)
via Katy Lonergan
serves 4 very generously
4 bone-in, split chicken breasts
salt and ground black pepper
6 tablespoons olive oil, divided
1 1/2 pounds red potatoes (4 or 5 medium), cut into 1-inch wedges
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon minced fresh thyme
pinch of red pepper flakes
Adjust oven rack to lowest position and heat oven to 450 degrees.
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon ofoil ina 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side for about 8 minutes.
Meanwhile, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a microwave safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes just begin to soften, 5 to 7 minutes, shaking bowl without removing plastic to toss potatoes halfway through.
Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on an instant-read thermometer, 15 to 20 minutes.
While the chicken bakes, pour off any grease in skillet, add 1 tablespoon oil and return to medium heat until shimmering. Drain microwaved potatoes, then add to skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.
Whisk remaining 3 tablespoons oil, lemon juice, garlic, thyme and red pepper flakes together. Drizzle oil over chicken and potatoes before serving.
This is a great recipe for a weeknight evening.
Tuesday, December 13, 2011
Roasted Shrimp with Orzo
from Barefoot Contessa at Home
via Sue Gilbert
serves 6 generously
2 1/3 tablespoons Kosher salt, divided
3/4 pound orzo
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1/2 cup olive oil plus more for drizzling
2 teaspoons freshly ground black pepper, divided
2 pounds shrimp, peeled and deveined (16 to 18 count)
1 cup minced scallions, green and white parts
1 cup chopped fresh dill
1 cup chopped flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
1/2 cup red onion, finely diced
3/4 pound feta cheese, crumbled
Preheat oven to 400 degrees.
Fill a large pot with water, add 1 tablespoon of salt and bring to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring, until it is cooked al dente. Drain and pour into a bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 or 6 minutes until shrimp are cooked through.
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for an hour to allow the flavors to blend or refrigerate overnight. Bring back to room temperature and taste for seasonings before serving.
One of the best pasta recipes we've ever made! It meets the test of being able to prepare ahead, easy to make, and receives raves at parties!
via Sue Gilbert
serves 6 generously
2 1/3 tablespoons Kosher salt, divided
3/4 pound orzo
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1/2 cup olive oil plus more for drizzling
2 teaspoons freshly ground black pepper, divided
2 pounds shrimp, peeled and deveined (16 to 18 count)
1 cup minced scallions, green and white parts
1 cup chopped fresh dill
1 cup chopped flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
1/2 cup red onion, finely diced
3/4 pound feta cheese, crumbled
Preheat oven to 400 degrees.
Fill a large pot with water, add 1 tablespoon of salt and bring to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring, until it is cooked al dente. Drain and pour into a bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 or 6 minutes until shrimp are cooked through.
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for an hour to allow the flavors to blend or refrigerate overnight. Bring back to room temperature and taste for seasonings before serving.
One of the best pasta recipes we've ever made! It meets the test of being able to prepare ahead, easy to make, and receives raves at parties!
Tagine-Style Lamb Stew
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| Photo by Andrew Scrivani of the New York Times |
from The New York Times, March 28, 2011
via Sue Gilbert
serves 6 to 8
2 tablespoons unsalted butter
2 pounds lamb shoulder, excess fat trimmed and cut into 1-inch cubes
1 small onion, grated (about 1/3 cup)
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 cup apricot preserves
1/3 cup red wine vinegar
one 20-ounce can chickpeas, drained and rinsed
2 cups chicken stock
1/4 cup raisins
1/4 cup chopped parsley
2 tablespoons lemon juice
cooked couscous for serving
In a Dutch oven or other large heavy-bottomed pot, melt the butter over medium low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar. Cook for about 5 to 7 minutes, stirring frequently, until the aroma of the spices is strong. Do not allow the meat to brown. Add chickpeas and stock, bring just to a simmer, then reduce heat to low. Cover and simmer gently until the lamb is very tender, about 1 hour and 15 minutes. Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in parsley and lemon juice and serve with couscous.
A tagine is a casserole-like dish used in North African cooking, most commonly in Morocco. It consists of two pieces - a plate-like bottom and a conical shaped lid. I love the easy method of a no-browning stew, and the flavor was just as rich as a meat stew that had been browned.
Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce
adapted from Cook's Magazine, September 2011
by Jeanne Milligan
serves 4
one 3 1/2 to 4-pound whole chicken, giblets discarded
1 tablespoon olive oil
1 tablespoon Kosher salt
1/2 teaspoon pepper
1 shallot, minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
2 tablespoons unsalted butter
Adjust oven rack to middle position, place a 12-inch oven-safe skillet on rack and heat oven to 450 degrees. Pat chicken dry with paper towels. Rub entire chicken with oil. Sprinkle all over with salt and pepper and rub with hands to coat evenly. Tie legs together and tuck wing tips behind back.
Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts and thighs register 130 to 135 degrees, about 30 to 35 minutes. Turn off oven and leave chicken in oven until breasts and thighs register 170 degrees, 25 or 35 minutes more. Transfer chicken to carving board and let rest uncovered, for 20 more minutes.
While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will bevery hot), leaving any fond ("bits") and jus in skillet. Place skillet over medium-high heat, add shallot and cook until softened, about 2 minutes. Whisk in broth and mustard, scraping skillet bottom with a wooden spoon to loosen fond and dissolve the mustard. Bring to a boil and reduce by a quarter to obtain 3/4 cup of sauce. Remove from heat and stir in tarragon and lemon juice. Then whisk in butter. Keep warm until serving.
Carve chicken and serve with the sauce.
This is an incredibly delicious chicken dish, very easy to prepare.
by Jeanne Milligan
serves 4
one 3 1/2 to 4-pound whole chicken, giblets discarded
1 tablespoon olive oil
1 tablespoon Kosher salt
1/2 teaspoon pepper
1 shallot, minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
2 tablespoons unsalted butter
Adjust oven rack to middle position, place a 12-inch oven-safe skillet on rack and heat oven to 450 degrees. Pat chicken dry with paper towels. Rub entire chicken with oil. Sprinkle all over with salt and pepper and rub with hands to coat evenly. Tie legs together and tuck wing tips behind back.
Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts and thighs register 130 to 135 degrees, about 30 to 35 minutes. Turn off oven and leave chicken in oven until breasts and thighs register 170 degrees, 25 or 35 minutes more. Transfer chicken to carving board and let rest uncovered, for 20 more minutes.
While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will bevery hot), leaving any fond ("bits") and jus in skillet. Place skillet over medium-high heat, add shallot and cook until softened, about 2 minutes. Whisk in broth and mustard, scraping skillet bottom with a wooden spoon to loosen fond and dissolve the mustard. Bring to a boil and reduce by a quarter to obtain 3/4 cup of sauce. Remove from heat and stir in tarragon and lemon juice. Then whisk in butter. Keep warm until serving.
Carve chicken and serve with the sauce.
This is an incredibly delicious chicken dish, very easy to prepare.
White Veal Stew
from the Martha Stewart Cookbook
via Irene Lindbeck Tibbits
serves 8 generously
6 tablespoons (3/4 stick) unsalted butter, divided
3 pounds boneless leg of veal, cut into 2-inch cubes
1 teaspoon coarse Kosher salt freshly ground white pepper
1 garlic clove, finely minced
3/4 cup finely chopped onions or shallots
3 tablespoons finely chopped fresh dill, divided
1/4 cup all purpose flour
1/2 teaspoon freshly grated nutmeg
11/4 cups chicken or veal stock
1 cup water
2 carrots, peeled and finely julienned
2 leeks, trimmed, washed and finely julienned
3/4 cup heavy cream
In a large flame-proof casserole, melt 4 tablespoons of butter. Add veal and sprinkle with salt and pepper to taste. Cook over medium heat, stirring occasionally, until veal turns white, about 7 minutes. Add the garlic, onions and 2 tablespoons of the dill. Cook for 4 to 5 minutes until soft. Sprinkle on the flour and nutmeg; cook, stirring for 1 minute. Add the stock and water and bring to a boil over high heat. Reduce the heat, cover and simmer very slowly for 45 minutes, stirring once or twice. Do not let the liquid evaporate; add more stock or water if necessary.
In a large skillet, melt the remaining 2 tablespoons of butter. Add the carrots and leeks and toss in the butter until wilted, about 5 minutes. Add the wilted vegetables to the veal and stir in the cream. Heat until the stew comes to a simmer. Sprinkle remaining tablespoon of dill on top just before serving.
This delicious stew is quite easy to prepare.
via Irene Lindbeck Tibbits
serves 8 generously
6 tablespoons (3/4 stick) unsalted butter, divided
3 pounds boneless leg of veal, cut into 2-inch cubes
1 teaspoon coarse Kosher salt freshly ground white pepper
1 garlic clove, finely minced
3/4 cup finely chopped onions or shallots
3 tablespoons finely chopped fresh dill, divided
1/4 cup all purpose flour
1/2 teaspoon freshly grated nutmeg
11/4 cups chicken or veal stock
1 cup water
2 carrots, peeled and finely julienned
2 leeks, trimmed, washed and finely julienned
3/4 cup heavy cream
In a large flame-proof casserole, melt 4 tablespoons of butter. Add veal and sprinkle with salt and pepper to taste. Cook over medium heat, stirring occasionally, until veal turns white, about 7 minutes. Add the garlic, onions and 2 tablespoons of the dill. Cook for 4 to 5 minutes until soft. Sprinkle on the flour and nutmeg; cook, stirring for 1 minute. Add the stock and water and bring to a boil over high heat. Reduce the heat, cover and simmer very slowly for 45 minutes, stirring once or twice. Do not let the liquid evaporate; add more stock or water if necessary.
In a large skillet, melt the remaining 2 tablespoons of butter. Add the carrots and leeks and toss in the butter until wilted, about 5 minutes. Add the wilted vegetables to the veal and stir in the cream. Heat until the stew comes to a simmer. Sprinkle remaining tablespoon of dill on top just before serving.
This delicious stew is quite easy to prepare.
Apple Pear Crisp
from Ina Garten on the Food Network
via Sue Gilbert
serves 8
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 1/4 cups granulated sugar, divided
1 3/4 cups all-purpose flour, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup light brown sugar
1/2 teaspoon Kosher salt
1 cup old fashioned oatmeal (not quick cooking)
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat oven to 350 degrees.
Peel, core and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
Combine 1 1/2 cups of flour, 3/4 cup granulated sugar, brown sugar, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute until the mixture is in large crumbles. Spread evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 to 60 minutes, until the top is brown and the fruit is bubbly. Serve warm.
This is a wonderful fall (or anytime) dessert. Very good with a scoop of vanilla ice cream of course!
via Sue Gilbert
serves 8
2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 1/4 cups granulated sugar, divided
1 3/4 cups all-purpose flour, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup light brown sugar
1/2 teaspoon Kosher salt
1 cup old fashioned oatmeal (not quick cooking)
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat oven to 350 degrees.
Peel, core and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
Combine 1 1/2 cups of flour, 3/4 cup granulated sugar, brown sugar, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute until the mixture is in large crumbles. Spread evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 to 60 minutes, until the top is brown and the fruit is bubbly. Serve warm.
This is a wonderful fall (or anytime) dessert. Very good with a scoop of vanilla ice cream of course!
Basil Ice Cream
from Vicki, a friend of Ross Tibbits
via Irene Lindbeck Tibbits
serves 4 to 6
about 3/4 cup firmly packed basil leaves
one pint vanilla ice cream, softened
Remove the stems and spines from the basil leaves (or blanch them in boiling salted water for 5minutes and wring out in a cheesecloth). Chop finely. Stir the basil into the ice cream. Return to the freezer until ready to use. Delicious!
This is an unusual and delicious new "flavor" for ice cream (as opposed to sorbet containing basil which has been around for awhile). It is rich and unique at the same time. Probably best served with a neutral fruit (kiwi, fresh green figs), or an acidic counterpoint fruit (raspberries or orange/tangerine segments). Another "nouvelle cuisine" presentation could be as an accompaniment to sliced heirloom tomatoes (a dollop on top).
via Irene Lindbeck Tibbits
serves 4 to 6
about 3/4 cup firmly packed basil leaves
one pint vanilla ice cream, softened
Remove the stems and spines from the basil leaves (or blanch them in boiling salted water for 5minutes and wring out in a cheesecloth). Chop finely. Stir the basil into the ice cream. Return to the freezer until ready to use. Delicious!
This is an unusual and delicious new "flavor" for ice cream (as opposed to sorbet containing basil which has been around for awhile). It is rich and unique at the same time. Probably best served with a neutral fruit (kiwi, fresh green figs), or an acidic counterpoint fruit (raspberries or orange/tangerine segments). Another "nouvelle cuisine" presentation could be as an accompaniment to sliced heirloom tomatoes (a dollop on top).
Ice Cream Sundaes with Warm Maple Butter Rum Sauce
from The New York Times, August 12, 2011
via Sue Gilbert
serves 4
1/2 cup plus 2 tablespoons maple syrup, divided
1/2 cup light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tablespoon dark rum
1/4 teaspoon salt
1/3 cup toasted walnuts
1 pint ice cream (maple, ginger, vanilla, chocolate chip or your choice)
bitter chocolate for serving
whipped cream or creme fraîche
In a small heavy-bottomed pot over medium-low heat stir together 1/2 cup of maple syrup, brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and bottom of the pan, until the sauce is thick and coats the back of a spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
In a small bowl, combine the remaining maple syrup with the nuts. Then scoop the ice cream into individual dishes. Top each with the warm sauce and nuts. Grate some chocolate over the top and serve with a dollop of whipped cream or creme fraîche.
These are reminiscent of wet walnut sundaes, popular in the east in the 1950's.
via Sue Gilbert
serves 4
1/2 cup plus 2 tablespoons maple syrup, divided
1/2 cup light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tablespoon dark rum
1/4 teaspoon salt
1/3 cup toasted walnuts
1 pint ice cream (maple, ginger, vanilla, chocolate chip or your choice)
bitter chocolate for serving
whipped cream or creme fraîche
In a small heavy-bottomed pot over medium-low heat stir together 1/2 cup of maple syrup, brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and bottom of the pan, until the sauce is thick and coats the back of a spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
In a small bowl, combine the remaining maple syrup with the nuts. Then scoop the ice cream into individual dishes. Top each with the warm sauce and nuts. Grate some chocolate over the top and serve with a dollop of whipped cream or creme fraîche.
These are reminiscent of wet walnut sundaes, popular in the east in the 1950's.
Linzer Torte
adapted from Virginia Breier
by Maud Hallin with improvements from Katherine Koelsch Kriken
serves 8
1 cup butter, melted
1 cup flour 2 cups grated almonds or almond meal
1/2 cup sugar
dash of ground cloves
dash of ground cinnamon
2 egg yolks
zest of 1 lemon
3/4 cup raspberry jam
1 egg white
1 tablespoon sugar
Blend the first 8 ingredients (before raspberry jam) and let resulting dough rest for 30 minutes. Meanwhile, preheat oven to 300 degrees with rack in middle.
Roll out dough, divide in half and place one half on the bottom of a 9-inch pie pan with a detachable bottom. Spread jam on top. Form rolls of second half of dough and cut into 12 1/2-inch wide strips. Make lattice on top of the jam with the strips and brush with egg white. Sprinkle sugar over the top. Bake for 40 to 60 minutes until top is golden brown.
Can be baked one day ahead. Delicious.
by Maud Hallin with improvements from Katherine Koelsch Kriken
serves 8
1 cup butter, melted
1 cup flour 2 cups grated almonds or almond meal
1/2 cup sugar
dash of ground cloves
dash of ground cinnamon
2 egg yolks
zest of 1 lemon
3/4 cup raspberry jam
1 egg white
1 tablespoon sugar
Blend the first 8 ingredients (before raspberry jam) and let resulting dough rest for 30 minutes. Meanwhile, preheat oven to 300 degrees with rack in middle.
Roll out dough, divide in half and place one half on the bottom of a 9-inch pie pan with a detachable bottom. Spread jam on top. Form rolls of second half of dough and cut into 12 1/2-inch wide strips. Make lattice on top of the jam with the strips and brush with egg white. Sprinkle sugar over the top. Bake for 40 to 60 minutes until top is golden brown.
Can be baked one day ahead. Delicious.
Raspberry Cake with Marsala, Crème Fraîche and Raspberries
from Bon Appetit, June 2002
via Sue Gilbert
serves 10
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup Marsala
1/4 cup fresh orange juice
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature, divided
1 1/4 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 cups fresh raspberries, divided
2 cups crème fraîche or sour cream
Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Whisk first 5 ingredients in a medium bowl. Combine Marsala and orange juice in a small bowl. Beat 12 tablespoons of butter and 1 cup of sugar in a large bowl until well blended. Beat in eggs, vanilla and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to the pan. Sprinkle with 11/2 cups of raspberries.
Bake cake in center of oven until top is gently set, about 20 minutes. Reduce oven temperature to 375 degrees. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until done, about 15 minutes. Cool in pan on rack. Release pan sides, transfer cake to platter and cool to room temperature.
Mix crème fraîche and 2 tablespoons sugar in a small bowl. Cut cake into wedges. Top each with a dollop of crème fraîche and raspberries and serve.
Raspberries are both baked in this tender, moist cake and served with it.
via Sue Gilbert
serves 10
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup Marsala
1/4 cup fresh orange juice
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature, divided
1 1/4 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
4 cups fresh raspberries, divided
2 cups crème fraîche or sour cream
Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Whisk first 5 ingredients in a medium bowl. Combine Marsala and orange juice in a small bowl. Beat 12 tablespoons of butter and 1 cup of sugar in a large bowl until well blended. Beat in eggs, vanilla and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to the pan. Sprinkle with 11/2 cups of raspberries.
Bake cake in center of oven until top is gently set, about 20 minutes. Reduce oven temperature to 375 degrees. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until done, about 15 minutes. Cool in pan on rack. Release pan sides, transfer cake to platter and cool to room temperature.
Mix crème fraîche and 2 tablespoons sugar in a small bowl. Cut cake into wedges. Top each with a dollop of crème fraîche and raspberries and serve.
Raspberries are both baked in this tender, moist cake and served with it.
Rustic Goat Cheese Tart with Plums
from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray
serves 6
one 12 by 14-inch sheet frozen puff pastry, thawed
3 ounces soft goat cheese
1/2 cup plus 1 tablespoon sugar, divided
l egg
1 tablespoon heavy cream
8 plums, pitted and sliced
Preheat oven to 375 degrees.
On a floured work surface, spread open the puff pastry sheet, if folded. Roll to a scant 1/4 inch thick. Push pastry into tart pan and pinch edges up to form a 1/2-inch rim. Place in the freezer and chill 15 minutes to firm edges (or refrigerate for 1 hour).
In a bowl, whisk together the goat cheese, 1/2 cup of the sugar, the egg and the cream until a smooth paste is formed. Spread it evenly over the pastry. Arrange the plum slices cut side down in a concentric circle on top. Sprinkle 2 tablespoons of sugar evenly over the plums.
Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes.
Can be served warm or room temperature. This tart can be made with other summer fruit such as apricots, peaches or nectarines, and served with vanilla ice cream. Delicious.
via Judy Gray
serves 6
one 12 by 14-inch sheet frozen puff pastry, thawed
3 ounces soft goat cheese
1/2 cup plus 1 tablespoon sugar, divided
l egg
1 tablespoon heavy cream
8 plums, pitted and sliced
Preheat oven to 375 degrees.
On a floured work surface, spread open the puff pastry sheet, if folded. Roll to a scant 1/4 inch thick. Push pastry into tart pan and pinch edges up to form a 1/2-inch rim. Place in the freezer and chill 15 minutes to firm edges (or refrigerate for 1 hour).
In a bowl, whisk together the goat cheese, 1/2 cup of the sugar, the egg and the cream until a smooth paste is formed. Spread it evenly over the pastry. Arrange the plum slices cut side down in a concentric circle on top. Sprinkle 2 tablespoons of sugar evenly over the plums.
Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes.
Can be served warm or room temperature. This tart can be made with other summer fruit such as apricots, peaches or nectarines, and served with vanilla ice cream. Delicious.
Saltine Cracker Brickle
 |
| Photo by Kelly Mahoney |
from The New York Times, December 14, 2010
submitted by Kathy Lindenbaum
makes multiple pieces
48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter
1 teaspoon vanilla
3 cups semisweet chocolate chips
Heat oven to 350 degrees.
Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil.
Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the now-melted chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer.
The next day, peel off the foil and break the brickie into pieces. Keep frozen or refrigerated.
Regardless of its simplicity and basic ingredients, this remains an addictive treat that is begged for by many every year at Christmas.
Top Secret Chocolate Mousse
 |
| Photo by José Picayo |
from Bon Appetit, December 2010
via Anne Halsted and Irene Tibbits
serves 4
3 1/2 ounces bittersweet chocolate (try not to exceed 61% cacao)
3 large eggs, separated, at room temperature
pinch of salt
2 1/2 teaspoons sugar, divided
1/4 cup chilled heavy whipping cream
Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over saucepan, add egg yolks to cooled melted chocolate and whisk until smooth. Using an electric mixer, beat egg whites and pinch of salt in another medium bowl until soft peaks form. Gradually add 11/2 teaspoons of sugar, beating constantly until whites are glossy and medium-firm peaks form. Using a silicone or rubber spatula, fold 1/4 of the beaten whites into chocolate mixture to lighten. Gently fold remaining whites into chocolate mixture just until incorporated; do not overmix or mixture may deflate.
Divide mousse among 4 bowls. Cover and chill until set, about 4 hours. Can be made 1 day ahead. Keep chilled.
Before serving, beat cream and 1 teaspoon sugar in another medium bowl until peaks form. Spoon whipped cream on top of mousse.
For years, the recipe's author tried to learn the secret to her French friend's incredible chocolate mousse. She finally discovered that they were all using a recipe from the back of a Nestle chocolate bar. It couldn't be simpler, or more wonderful. Very easy and very delicious -just be sure to use the right chocolate!
Sunday, December 11, 2011
Individual Goat Cheese Soufflés
from Georgeanne Brennan's cooking class "Provence in California"
via Judy Gray
makes 8 individual souffles
3 tablespoons butter, plus extra for coating ramekins
1 cup breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese, divided
3 large egg yolks
salt and pepper to taste
1 cup egg whites (about 7)
Preheat oven to 325 degrees. Butter eight 5-ounce ramekins, coat each with breadcrumbs and tap excess out. Reserve any remaining breadcrumbs.
Melt 3 tablespoons butter in a stainless saucepan over medium heat. Whisking constantly, add flour and cook for 20 seconds. Whisk in the milk and cook over low heat for about 1 minute, until mixture has thickened like a thin pudding. Crumble 8 ounces of the cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Using an electric mixer, beat the egg whites until stiff peaks form. Fold half of the whites into the cheese to lighten; then fold in remaining whites. Divide half of the souffle mixture among the ramekins. Crumble the remaining 2 ounces of goat cheese among the ramekins and top with the remaining souffle mixture and then the remaining breadcrumbs.
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the ramekins. Bake for about 20 minutes or until the souffles are golden. Remove from the oven and let stand, still in the water, for 15 minutes. Run a knife around the inside of each ramekin to loosen. Turn out souffles onto a baking sheet. When ready to serve, bake the souffles in a 425 degree oven for 4 to 5 minutes, until a deep golden brown.
These individual souffles are a great addition to a garden salad.
via Judy Gray
makes 8 individual souffles
3 tablespoons butter, plus extra for coating ramekins
1 cup breadcrumbs
3 tablespoons cake flour
1 cup milk
10 ounces soft goat cheese, divided
3 large egg yolks
salt and pepper to taste
1 cup egg whites (about 7)
Preheat oven to 325 degrees. Butter eight 5-ounce ramekins, coat each with breadcrumbs and tap excess out. Reserve any remaining breadcrumbs.
Melt 3 tablespoons butter in a stainless saucepan over medium heat. Whisking constantly, add flour and cook for 20 seconds. Whisk in the milk and cook over low heat for about 1 minute, until mixture has thickened like a thin pudding. Crumble 8 ounces of the cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Using an electric mixer, beat the egg whites until stiff peaks form. Fold half of the whites into the cheese to lighten; then fold in remaining whites. Divide half of the souffle mixture among the ramekins. Crumble the remaining 2 ounces of goat cheese among the ramekins and top with the remaining souffle mixture and then the remaining breadcrumbs.
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the ramekins. Bake for about 20 minutes or until the souffles are golden. Remove from the oven and let stand, still in the water, for 15 minutes. Run a knife around the inside of each ramekin to loosen. Turn out souffles onto a baking sheet. When ready to serve, bake the souffles in a 425 degree oven for 4 to 5 minutes, until a deep golden brown.
These individual souffles are a great addition to a garden salad.
Saturday, December 10, 2011
My Grandmother's Coffee Cake
from Mike Dewees
serves 8
1 cup unsifted flour 1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
4 tablespoons melted butter
Preheat oven to 350 degrees.
Sift dry ingredients together twice. Beat egg and milk together; combine with dry ingredients. Add melted butter. Spread in a buttered 8 by 8-inch square cake pan. Sprinkle generously with more sugar and cinnamon. Bake for 30 minutes. Serve warm.
This delicious coffee cake should really be called "Grannie's Coffee Cake". My brother and my cousins truly relished this easy-to-prepare quick bread, but I always had trouble with the appellation 'Grannie' even though that is how I addressed my grandmother. So even now I must still have that issue because I submitted the recipe as "My Grandmother's Coffee Cake."
serves 8
1 cup unsifted flour 1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
4 tablespoons melted butter
Preheat oven to 350 degrees.
Sift dry ingredients together twice. Beat egg and milk together; combine with dry ingredients. Add melted butter. Spread in a buttered 8 by 8-inch square cake pan. Sprinkle generously with more sugar and cinnamon. Bake for 30 minutes. Serve warm.
This delicious coffee cake should really be called "Grannie's Coffee Cake". My brother and my cousins truly relished this easy-to-prepare quick bread, but I always had trouble with the appellation 'Grannie' even though that is how I addressed my grandmother. So even now I must still have that issue because I submitted the recipe as "My Grandmother's Coffee Cake."
Thursday, December 8, 2011
Yogurt-Zucchini Bread with Walnuts
originally from www.foodandwine.com
improved by Anne Halsted
makes one 9-inch loaf
1 cup walnut halves (about 4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon curry powder
1 teaspoon cinnamon powder
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup Greek yogurt (fat-free plain)
1 cup zucchini, coarsely grated
zest of one lemon
1/3 cup poppy seeds (optional)
Preheat oven to 325 degrees. Butter and flour a 9 by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie pate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them and let cool.
In a large bowl, whisk flour with the baking powder, baking soda, salt, curry powder and cinnamon. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat free yogurt. Then add the wet ingredients to the dry ingredients along with the grated zucchini, toasted walnuts, lemon zest, and poppy seeds (if using), and stir until the batter is evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf has risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Something else yummy to make with zucchini. Can freeze and use for breakfast toast all year.
improved by Anne Halsted
makes one 9-inch loaf
1 cup walnut halves (about 4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon curry powder
1 teaspoon cinnamon powder
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup Greek yogurt (fat-free plain)
1 cup zucchini, coarsely grated
zest of one lemon
1/3 cup poppy seeds (optional)
Preheat oven to 325 degrees. Butter and flour a 9 by 4 1/2-inch metal loaf pan. Spread the walnut halves in a pie pate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them and let cool.
In a large bowl, whisk flour with the baking powder, baking soda, salt, curry powder and cinnamon. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat free yogurt. Then add the wet ingredients to the dry ingredients along with the grated zucchini, toasted walnuts, lemon zest, and poppy seeds (if using), and stir until the batter is evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf has risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Something else yummy to make with zucchini. Can freeze and use for breakfast toast all year.
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