Ingredients
Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar
For the graham cracker crust:
Directions
Preheat the oven to 350 degrees F.
Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Monday, December 13, 2010
Friday, December 10, 2010
Cinnamon Rolls
Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature 1/3 cup butter,
melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Wednesday, December 8, 2010
Jalapeno Cheddar Bread
Now that I can turn on my oven without stripping down to my chonies here in tucson, I’ll be baking bread more often. I’m happy with this jalapeno-cheese loaf,\
Jalapeno Cheese Bread
Ingredients:
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
1 egg
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)
Method:
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!
Jalapeno Cheese Bread
Ingredients:
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
1 egg
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)
Method:
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!
White Chicken Chili
White Chicken Chili
6 cups chicken stock
1 lb bag Great northern beans (soake in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in
the chicken stock or until beans soften, stiring frequently.
Add chicken and salsa. Saute pepper, spices, and the remaining
onion and garlic in the oil and add to the chili. Simmer for one
more hour. Garnish with sour cream on Montrey Jack cheese.
6 cups chicken stock
1 lb bag Great northern beans (soake in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in
the chicken stock or until beans soften, stiring frequently.
Add chicken and salsa. Saute pepper, spices, and the remaining
onion and garlic in the oil and add to the chili. Simmer for one
more hour. Garnish with sour cream on Montrey Jack cheese.
Sweet and Savory spiced nuts
Sweet and Savory spiced nuts
Life requires balance. Long days of work insist on subsequent days off to re-energize and inspire. Non-fiction reading and classic literature demand the occasional trashy romance novel thrown into the reading mix once in awhile. And most importantly when the sugar intake is high – as is often the case during this season – then one needs to balance that with a salty snack. Bring in the nuts.
These spiced nuts in and of themselves are an edible representation of balanced living. Multiple dimensions of sweetness coat the nuts in the form of maple syrup and Turbinado sugar, while a savory finish lingers on the tongue thanks to fresh herbs and cayenne. Don’t be stingy with the salt – they can handle it, in fact they require it.
Feel free to leave out the egg white if it seems too much hassle but what you’ll be missing is an even thicker and crispier coat of sweet and salty perfection. If you do use the white make sure it’s whipped good and frothy – like a nice cap of foam found on your morning latte.
These spiced nuts make a lovely little hostess gift. I visited my local Goodwill and found several cool dishes costing no more than $1.99. A package of these nuts in a funky, little dish along with a festive bow makes a simple, inexpensive yet very appreciated gift.
Make sure to save some for yourself so you have a little salty snack to munch on while baking all your sweet holiday cookies and candies because remember, it’s all about balance.
Sweet and Savory Spiced Nuts
adapted from sevenspoons.net
2 tablespoons butter
1/4 cup maple syrup
2 tablespoons Turbinado sugar
1 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon coarse salt
1 egg white
1 pound raw, mixed nuts
Fleur de sel or other sea salt, to finish
Preheat an oven to 375ºF. Line a standard half sheet pan with parchment paper.
In a small saucepan over medium heat, melt the butter with the maple syrup and Turbinado (dark brown sugar is also fine). Once melted, remove from the heat and stir in the herbs, spices and salt.
In a large bowl whip the egg white until frothy. Toss in the nuts, then stir to coat. Add the butter and spice mixture. Spread nuts in a single layer on the prepared pan.
Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Remove from the oven then sprinkle lightly with more salt (fleur de sel or Maldon are great) and stir again.
Cool completely then store in an airtight container.
Makes 1 pound.
Life requires balance. Long days of work insist on subsequent days off to re-energize and inspire. Non-fiction reading and classic literature demand the occasional trashy romance novel thrown into the reading mix once in awhile. And most importantly when the sugar intake is high – as is often the case during this season – then one needs to balance that with a salty snack. Bring in the nuts.
These spiced nuts in and of themselves are an edible representation of balanced living. Multiple dimensions of sweetness coat the nuts in the form of maple syrup and Turbinado sugar, while a savory finish lingers on the tongue thanks to fresh herbs and cayenne. Don’t be stingy with the salt – they can handle it, in fact they require it.
Feel free to leave out the egg white if it seems too much hassle but what you’ll be missing is an even thicker and crispier coat of sweet and salty perfection. If you do use the white make sure it’s whipped good and frothy – like a nice cap of foam found on your morning latte.
These spiced nuts make a lovely little hostess gift. I visited my local Goodwill and found several cool dishes costing no more than $1.99. A package of these nuts in a funky, little dish along with a festive bow makes a simple, inexpensive yet very appreciated gift.
Make sure to save some for yourself so you have a little salty snack to munch on while baking all your sweet holiday cookies and candies because remember, it’s all about balance.
Sweet and Savory Spiced Nuts
adapted from sevenspoons.net
2 tablespoons butter
1/4 cup maple syrup
2 tablespoons Turbinado sugar
1 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon coarse salt
1 egg white
1 pound raw, mixed nuts
Fleur de sel or other sea salt, to finish
Preheat an oven to 375ºF. Line a standard half sheet pan with parchment paper.
In a small saucepan over medium heat, melt the butter with the maple syrup and Turbinado (dark brown sugar is also fine). Once melted, remove from the heat and stir in the herbs, spices and salt.
In a large bowl whip the egg white until frothy. Toss in the nuts, then stir to coat. Add the butter and spice mixture. Spread nuts in a single layer on the prepared pan.
Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Remove from the oven then sprinkle lightly with more salt (fleur de sel or Maldon are great) and stir again.
Cool completely then store in an airtight container.
Makes 1 pound.
Friday, December 3, 2010
Toffee
Toffee:
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
1 tsp vanilla
16 oz chocolate in small piecec ( i like dark, but use what you prefer)
1/2 toasted nuts - pecans or almonda
Melt the butter in a sauce pan
add sugar, water and corn syrup
cook and stir with a wooden spoon over medium low heat until the sugar dissolves and the mixture is close to boiling
continue until it reaches 290 on a candy thermometer - stir as necessary to prevent sticking
remove from heat and add vanilla
mix well
pour into a 9x13 pan lined with parchment.
wait for 2 - 3 mins for the surface to firm
sprinkle chocolate pieces over the surface
when chocolate is soft spread over the top evenly
sprinkle surface with chopped nuts
allow to cool in the pan
when cook break into pieces and stopre in an airtight container...
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
1 tsp vanilla
16 oz chocolate in small piecec ( i like dark, but use what you prefer)
1/2 toasted nuts - pecans or almonda
Melt the butter in a sauce pan
add sugar, water and corn syrup
cook and stir with a wooden spoon over medium low heat until the sugar dissolves and the mixture is close to boiling
continue until it reaches 290 on a candy thermometer - stir as necessary to prevent sticking
remove from heat and add vanilla
mix well
pour into a 9x13 pan lined with parchment.
wait for 2 - 3 mins for the surface to firm
sprinkle chocolate pieces over the surface
when chocolate is soft spread over the top evenly
sprinkle surface with chopped nuts
allow to cool in the pan
when cook break into pieces and stopre in an airtight container...
Sunday, November 28, 2010
Basic Pizza Dough
Ingredients1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
DirectionsIn a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
DirectionsIn a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Grilled Pizza
Make the Dough
Use your favorite crust recipe. Divide the dough into two or more pieces and shape into balls for individual-sized pizzas. Set the dough aside to proof while you prepare your toppings.
Tip: if you have a heavy-duty mixer or bread machine, double the recipe. Divide and shape the dough, and freeze each portion in a plastic freezer bag greased with about a tablespoon of olive oil.
Assemble Your Toppings
With grilled pizza, the crust is the star. Choose a few simple ingredients that can showcase the smoky flavor and crispy crust. Or go for minimalism: top the grilled bread with a brushing of good olive oil, a sprinkling of coarse salt, and bit of chopped fresh herbs.
Suggested bases: marinara, pesto, flavored olive oil, barbeque sauce, guacamole, salsa verde
Suggested cheeses: mozzarella, fresh mozzarella, ricotta, goat cheese, Parmesan, Gorgonzola
Ideas for toppings: grilled vegetables, prosciutto and fresh figs, salami, chicken, fresh herbs, fresh arugula, toasted pine nuts, olives or capers, caramelized onions, roasted garlic
Grill the Crust
Prepare the grill for high heat.
Dust a baking sheet, a peel, or a plate with flour or cornmeal so the dough won't stick.
Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.
When the coals are hot, have all of your toppings ready near the grill.
The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.
Begin by placing one dough round on the grill.
You can oil the grill's grate, but it's not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.
Don't worry if it droops a little through the grate--it'll firm up fast.
After two to three minutes, give it a little tug--it should move easily. If it sticks, give it another minute or so.
When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the "done" side is up, and add the toppings.
Repeat the process with the rest of the dough rounds.
If this is a group effort, friends and family can start topping the pizzas while you grill the crusts.
Use your favorite crust recipe. Divide the dough into two or more pieces and shape into balls for individual-sized pizzas. Set the dough aside to proof while you prepare your toppings.
Tip: if you have a heavy-duty mixer or bread machine, double the recipe. Divide and shape the dough, and freeze each portion in a plastic freezer bag greased with about a tablespoon of olive oil.
Assemble Your Toppings
With grilled pizza, the crust is the star. Choose a few simple ingredients that can showcase the smoky flavor and crispy crust. Or go for minimalism: top the grilled bread with a brushing of good olive oil, a sprinkling of coarse salt, and bit of chopped fresh herbs.
Suggested bases: marinara, pesto, flavored olive oil, barbeque sauce, guacamole, salsa verde
Suggested cheeses: mozzarella, fresh mozzarella, ricotta, goat cheese, Parmesan, Gorgonzola
Ideas for toppings: grilled vegetables, prosciutto and fresh figs, salami, chicken, fresh herbs, fresh arugula, toasted pine nuts, olives or capers, caramelized onions, roasted garlic
Grill the Crust
Prepare the grill for high heat.
Dust a baking sheet, a peel, or a plate with flour or cornmeal so the dough won't stick.
Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.
When the coals are hot, have all of your toppings ready near the grill.
The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.
Begin by placing one dough round on the grill.
You can oil the grill's grate, but it's not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.
Don't worry if it droops a little through the grate--it'll firm up fast.
After two to three minutes, give it a little tug--it should move easily. If it sticks, give it another minute or so.
When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the "done" side is up, and add the toppings.
Repeat the process with the rest of the dough rounds.
If this is a group effort, friends and family can start topping the pizzas while you grill the crusts.
Sunday, October 17, 2010
lemon mustard vinaigrette, baked mac and cheese, blackened tilaipia, southern fried chicken, fried green tomatoes, corn soup, cole slaw, potato sald
Lemon -Mustard Vinaigrette
. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
Ingredients
1 clove garlic, minced
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard (coarse or smooth)
½ teaspoon lemon zest
1/8 teaspoon salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil or canola oil
Directions
Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
Grilled Corn Soup
In this recipe, kernel-less cobs are cooked with milk—it's a great way to get every last bit of flavor from the corn.
Ingredients
Soup
3 cups whole milk
3 ears of fresh corn, grilled to char - then kernels cut from cobs, cobs broken in half and reserved
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 cups water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Ground white pepper
Garnish
1/3 cup fresh corn kernels cut from about 1/2 ear of corn
1 green onion, thinly sliced
Pinch of cayenne pepper
Crème fraîche*, stirred to loosen
Preparation
Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche, and serve.
Shrimp and Grits
Ingredients
2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced Cajun ham or smoky bacon
2 tablespoons diced tomato
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1/2 cup cream
Shredded white cheddar cheese
Salt and pepper
Green onion tops, chopped
*Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute bacon but bulk up your seasonings, as tasso is very flavorful.
Directions
Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and sauté until crisp. Add diced vegetables and sauté until onions are translucent. Add shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.
use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
Fried Green Tomatoes
Ingredients
1/4 stone-ground cornmeal
¾ c panko
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk or sour milk
1 egg
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Directions
In a large bowl, combine the cornmeal,panko,, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the egg, then flour. then dip tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
Southern-Fried Chicken
Ingredients
Buttermilk Marinade:
· 2 cup(s) buttermilk
· 1 tablespoon(s) Dijon mustard
· 1 1/2 teaspoon(s) salt
· 1 teaspoon(s) cayenne pepper
· 1 teaspoon(s) fresh-ground pepper
Fried Chicken:
· 1 (3 1/2-pound) chicken, cut into 8 pieces
· 2 cup(s) all-purpose flour
· 1 tablespoon(s) baking powder
· 1 tablespoon(s) garlic powder
· 5 cup(s) vegetable shortening
--------------------------------------------------------------------------------
Directions
1. Make the buttermilk marinade: Combine the buttermilk, mustard, 1 teaspoon salt, cayenne, and black pepper in a gallon-size sealable plastic bag or a large bowl with a tight-fitting lid. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
2. Coat the chicken: Preheat oven to 150 degrees F. Whisk together flour, baking powder, garlic powder, and remaining salt in a 13-inch by 9-inch by 2-inch pan. Add chicken pieces, turn to coat, and let them sit for 10 minutes, turning occasionally to recoat with flour.
3. Fry the chicken: Heat the vegetable shortening in a 10-inch by 12-inch heavy-gauge skillet. Attach a deep-fry thermometer and, over medium-high heat, bring the shortening to 375 degrees F. Shake excess flour from the chicken and, in batches of four, fry the pieces until they begin to brown -- about 2 minutes on each side.
4. Reduce heat, lower oil temperature to about 325 degrees F, and continue to fry until chicken is cooked through and golden brown -- about 10 minutes on each side.
5. Transfer the chicken pieces to a wire rack set on a baking sheet and keep warm. Repeat, frying remaining chicken pieces. Serve warm or at room temperature.
Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup cheese-its turned into crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the cheese it crumbs to coat. Top the macaroni with the crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
This blackened tilapia recipe is one of my favorite blackened fish recipes.
What I like most about Tilapia is that its ready available all year round, so I never have to go without the tasty flavorful fish.
For best results, I recommend that you use a cast iron skillet. If you don't have cast iron, any heavy bottom skillet will work.
Here is my recipe for Blackened Tilapia.
Recipe Ingredients
4 boneless Tilapia Fillets, 4 to 6 ounces each, 1/2 thick
1 stick melted butter
Blackened seasoning
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground dried thyme
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
Preparing the blackened seasoning is easy as pie, just combine and mix evenly all the ingredients including paprika, garlic powder, thyme, onion powder, cayenne pepper, basil, oregano and black pepper.
This is enough seasoning for a couple pieces of meat, so store your extra in an airtight container in a cool, dry place until ready for reuse.
1. Prepare your blackened seasoning and set aside. Heat your cast iron skillet over high heat for about 10 minutes until very hot. When ready the bottom of skillet will be ashy white.
2. Rinse tilapia fillets and pat dry with paper towels. Dip fillets one at a time in the melted butter ensuring both sides of fish are covered with butter. Remove from butter, and without sitting fish down sprinkle fish on both sides generously with seasoning, patting by hand. Repeat for the second piece of tilapia.
3. Place two pieces of tilapia into a cast iron skillet and cook for 4 to 6 minutes turning over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point.
Special Notes: Be sure to wipe your cast iron skillet (caution its very hot) clean before cooking you second two pieces of Tilapia. Also, be sure your stove ventilation fan is working and in proper order, since blackening tends to create plenty of smoke.
Classic COLESLAW
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Directions
Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.
Potato Salad
Ingredients
3 pounds potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh herbs
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, herbsl, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
Ingredients
1 clove garlic, minced
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard (coarse or smooth)
½ teaspoon lemon zest
1/8 teaspoon salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil or canola oil
Directions
Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
Grilled Corn Soup
In this recipe, kernel-less cobs are cooked with milk—it's a great way to get every last bit of flavor from the corn.
Ingredients
Soup
3 cups whole milk
3 ears of fresh corn, grilled to char - then kernels cut from cobs, cobs broken in half and reserved
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 cups water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Ground white pepper
Garnish
1/3 cup fresh corn kernels cut from about 1/2 ear of corn
1 green onion, thinly sliced
Pinch of cayenne pepper
Crème fraîche*, stirred to loosen
Preparation
Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche, and serve.
Shrimp and Grits
Ingredients
2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced Cajun ham or smoky bacon
2 tablespoons diced tomato
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1/2 cup cream
Shredded white cheddar cheese
Salt and pepper
Green onion tops, chopped
*Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute bacon but bulk up your seasonings, as tasso is very flavorful.
Directions
Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and sauté until crisp. Add diced vegetables and sauté until onions are translucent. Add shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.
use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
Fried Green Tomatoes
Ingredients
1/4 stone-ground cornmeal
¾ c panko
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk or sour milk
1 egg
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Directions
In a large bowl, combine the cornmeal,panko,, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the egg, then flour. then dip tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
Southern-Fried Chicken
Ingredients
Buttermilk Marinade:
· 2 cup(s) buttermilk
· 1 tablespoon(s) Dijon mustard
· 1 1/2 teaspoon(s) salt
· 1 teaspoon(s) cayenne pepper
· 1 teaspoon(s) fresh-ground pepper
Fried Chicken:
· 1 (3 1/2-pound) chicken, cut into 8 pieces
· 2 cup(s) all-purpose flour
· 1 tablespoon(s) baking powder
· 1 tablespoon(s) garlic powder
· 5 cup(s) vegetable shortening
--------------------------------------------------------------------------------
Directions
1. Make the buttermilk marinade: Combine the buttermilk, mustard, 1 teaspoon salt, cayenne, and black pepper in a gallon-size sealable plastic bag or a large bowl with a tight-fitting lid. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
2. Coat the chicken: Preheat oven to 150 degrees F. Whisk together flour, baking powder, garlic powder, and remaining salt in a 13-inch by 9-inch by 2-inch pan. Add chicken pieces, turn to coat, and let them sit for 10 minutes, turning occasionally to recoat with flour.
3. Fry the chicken: Heat the vegetable shortening in a 10-inch by 12-inch heavy-gauge skillet. Attach a deep-fry thermometer and, over medium-high heat, bring the shortening to 375 degrees F. Shake excess flour from the chicken and, in batches of four, fry the pieces until they begin to brown -- about 2 minutes on each side.
4. Reduce heat, lower oil temperature to about 325 degrees F, and continue to fry until chicken is cooked through and golden brown -- about 10 minutes on each side.
5. Transfer the chicken pieces to a wire rack set on a baking sheet and keep warm. Repeat, frying remaining chicken pieces. Serve warm or at room temperature.
Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup cheese-its turned into crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the cheese it crumbs to coat. Top the macaroni with the crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
This blackened tilapia recipe is one of my favorite blackened fish recipes.
What I like most about Tilapia is that its ready available all year round, so I never have to go without the tasty flavorful fish.
For best results, I recommend that you use a cast iron skillet. If you don't have cast iron, any heavy bottom skillet will work.
Here is my recipe for Blackened Tilapia.
Recipe Ingredients
4 boneless Tilapia Fillets, 4 to 6 ounces each, 1/2 thick
1 stick melted butter
Blackened seasoning
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground dried thyme
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
Preparing the blackened seasoning is easy as pie, just combine and mix evenly all the ingredients including paprika, garlic powder, thyme, onion powder, cayenne pepper, basil, oregano and black pepper.
This is enough seasoning for a couple pieces of meat, so store your extra in an airtight container in a cool, dry place until ready for reuse.
1. Prepare your blackened seasoning and set aside. Heat your cast iron skillet over high heat for about 10 minutes until very hot. When ready the bottom of skillet will be ashy white.
2. Rinse tilapia fillets and pat dry with paper towels. Dip fillets one at a time in the melted butter ensuring both sides of fish are covered with butter. Remove from butter, and without sitting fish down sprinkle fish on both sides generously with seasoning, patting by hand. Repeat for the second piece of tilapia.
3. Place two pieces of tilapia into a cast iron skillet and cook for 4 to 6 minutes turning over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point.
Special Notes: Be sure to wipe your cast iron skillet (caution its very hot) clean before cooking you second two pieces of Tilapia. Also, be sure your stove ventilation fan is working and in proper order, since blackening tends to create plenty of smoke.
Classic COLESLAW
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Directions
Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.
Potato Salad
Ingredients
3 pounds potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh herbs
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, herbsl, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
pasta gamberi, spinach and potato fritatta, panzanella salad
Pasta Gamberi
Ingredients
shrimp [shelled,cleaned and cut about 3/4" size pieces]the larger the shrimp, the less cleaning you will have to do.
garlic [minced]
butter to saute.
parsley [fine chop]
pasta cooked [al dente]
pinch of pepper flakes
salt and fresh ground pepper to taste.
splash of white wine
½ teaspoon basil pesto
Mascarpone cheese garnish
*chefs vegetables* blend
Directions
In a low to med. heat deep saute pan, put your butter ....add your garlic, vegetables and hot pepper...saute until garlic is soft – about a min...add wine, salt and pepper....add your shrimp...this will cook quickly....only about a min...or so....add your pasta and parsley....toss for another min....and serve......this is......off the charts....enjoy
Plating:
Pasta and veg on bottom – shrimp piled on top… garnish with a quenelle of mascarpone cheese… and a little basil chiffonade
SPINACH AND POTATO FRITTATA
Ingredients
• 3 tablespoons canola oil, divided
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 russet potato, thinly sliced
• 1/2 medium yellow onion, diced
• 2 teaspoons chopped garlic
• 10 0z sautéed spinach… ( in garlic and butter)
• 4 eggs plus one yolk
• 1 cup milk
• 1/2 cup shredded mozzarella/parmesan cheese blend
• Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
Plate with a little pesto cream - or red pepper coulis
Or BOTH!!
Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper
PANZANELLA
Ingredients
• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• Mozzarella cheese sliced ( fresh)
• Salt and pepper
•
For the vinaigrette:
• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne or red wine vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber - pepper, red onion, basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Serve with fresh mozzarella cheese
Plate in a lettuce cup…. Drizzle with a little olive oil or extra vinaigrette - and basil chiffonade ( parsley too)
ai Bistro Menu
For the Week of October 6th and 7th 2010
Appetizers
Florentine Frittata
Spinach, Potatoes and Eggs with parmesan cheese
**vegetarian
Soup
Roasted Garlic Potato – with basil oil
**vegetarian /vegan
Tuscan Panzanella Salad
Toasted bread, tomatoes, cucumbers, peppers, onions, basil and mozzarella
** can be ordered entree size
**vegetarian (vegan with out cheese)
Entrees
Mediterranean style Rosemary Lemon Chicken
With Chef’s Vegetables, grilled onion rice
with pan jus
Gamberi con Pasta Napolitana
Shrimp sautéed in a classic Italian buttered – Basil, Garlic sauce, served over pasta
tossed with chefs vegetables
** can be prepared as a vegetarian pasta dish with out shrimp
Sandwiches
Caponata alla Siciliana Panini - with Garlic French fries **vegetarian
Ingredients
shrimp [shelled,cleaned and cut about 3/4" size pieces]the larger the shrimp, the less cleaning you will have to do.
garlic [minced]
butter to saute.
parsley [fine chop]
pasta cooked [al dente]
pinch of pepper flakes
salt and fresh ground pepper to taste.
splash of white wine
½ teaspoon basil pesto
Mascarpone cheese garnish
*chefs vegetables* blend
Directions
In a low to med. heat deep saute pan, put your butter ....add your garlic, vegetables and hot pepper...saute until garlic is soft – about a min...add wine, salt and pepper....add your shrimp...this will cook quickly....only about a min...or so....add your pasta and parsley....toss for another min....and serve......this is......off the charts....enjoy
Plating:
Pasta and veg on bottom – shrimp piled on top… garnish with a quenelle of mascarpone cheese… and a little basil chiffonade
SPINACH AND POTATO FRITTATA
Ingredients
• 3 tablespoons canola oil, divided
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 russet potato, thinly sliced
• 1/2 medium yellow onion, diced
• 2 teaspoons chopped garlic
• 10 0z sautéed spinach… ( in garlic and butter)
• 4 eggs plus one yolk
• 1 cup milk
• 1/2 cup shredded mozzarella/parmesan cheese blend
• Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
Plate with a little pesto cream - or red pepper coulis
Or BOTH!!
Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper
PANZANELLA
Ingredients
• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• Mozzarella cheese sliced ( fresh)
• Salt and pepper
•
For the vinaigrette:
• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne or red wine vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber - pepper, red onion, basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Serve with fresh mozzarella cheese
Plate in a lettuce cup…. Drizzle with a little olive oil or extra vinaigrette - and basil chiffonade ( parsley too)
ai Bistro Menu
For the Week of October 6th and 7th 2010
Appetizers
Florentine Frittata
Spinach, Potatoes and Eggs with parmesan cheese
**vegetarian
Soup
Roasted Garlic Potato – with basil oil
**vegetarian /vegan
Tuscan Panzanella Salad
Toasted bread, tomatoes, cucumbers, peppers, onions, basil and mozzarella
** can be ordered entree size
**vegetarian (vegan with out cheese)
Entrees
Mediterranean style Rosemary Lemon Chicken
With Chef’s Vegetables, grilled onion rice
with pan jus
Gamberi con Pasta Napolitana
Shrimp sautéed in a classic Italian buttered – Basil, Garlic sauce, served over pasta
tossed with chefs vegetables
** can be prepared as a vegetarian pasta dish with out shrimp
Sandwiches
Caponata alla Siciliana Panini - with Garlic French fries **vegetarian
Seafood newburg, Schnitzel, kohlsuppe, cheddar beer dip, bratkartoffeln
Pork Schnitzel Recipe
INGREDIENTS
• boneless pork chops 1/2 inch thick
• flour
• seasoned salt (or just substitute plain salt)
• freshly ground black pepper
• egg, beaten
• milk
• fine dry bread crumbs or panko
• paprika
• chicken stock
• 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 cup sour cream (full fat)
METHOD
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
Kohlsuppe
Ingredients:
4 Slices Bacon, Thick, Diced
ham
4 Onions, Sliced
4 Carrots, Diced
2 Potatoes, Cubed
1 -2 Head Green Cabbage, shredded
10 c Chicken Stock Or Bouillon
6 Sprigs Parsley *
1 Bay Leaf *
GARNISH:
Buttered rye toast
Directions:
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
In a 6-quart saucepan or pot, combine all ingreients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup bowls and garnish with toast points
Bratkartoffeln (German Fries)
Ingredients
Makes eight 1-cup servings
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced Bacon
1 cup diced yellow onion
1/2 cup vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)
Instructions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the vegetable oil to the bacon drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly and serve hot.
You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.
Cheddar Cheese-Beer Dip
1 eight-ounce package cream cheese, softened to room temperature
1/2 cup cheddar cheese, grated
1/2 cup beer
1 teaspoon minced onions
dash garlic salt
dash paprika
Blend first three ingredients in bowl. Add onions and garlic salt (I have made this with one minced garlic clove) and blend again. Sprinkle top with paprika.
There are numerous variations to this. A teaspoon of mayo or sourcream to thin if necessary
Red Onion Marmalade
Ingredients
Makes 1 cup.
• 4 whole cloves
• 6 black peppercorns
• 4 allspice berries
• 1 fresh bay leaf
• 1 cup chopped red onion
• 1/2 cup red wine
• 1/2 cup red-wine vinegar
• 1/4 cup light-brown sugar Directions
1. Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
2. Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
3. Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.
Creamy Dill Dressing
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh dill
• 1/3 cupmilk
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onions
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
Directions:
Prep Time: 5 mins
Total Time: 5 mins
1. 1 Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
2. 2 cover and chill 1 hour to blend flavours.
Seafood Newburg
Ingredients:
• 5 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• ¼ cup dry sherry (eyeball it)
• ¼ teaspoon sweet paprika (eyeball it)
• 1/8 teaspoon freshly grated or ground nutmeg (eyeball it)
• Salt and freshly ground pepper
• 1 teaspoon Old Bay or other seafood seasoning
• 1 tablespoon oil
• 20 blades fresh chives, cut into 1-inch pieces
Directions:
1. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes. Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
2. Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate. Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
ai Bistro Menu
oktoberfest
for the week of.....October 12, 13, and 14 2010
Appetizer
Bavarian Pretzel
Salted fresh pretzel with cheddar beer dip and mustard
Soup
Kolhsuppe
German cabbage soup, with ham and bacon
Potato Pancakes - with cucumber salad
crispy potato pancakes - served next to a cucumber and mixed green salad with a creamy dill dressing: accompanied by red onion marmalade
Entrees
Schnitzel
Tradtional style pork schnitzel -- topped with a dill- sour cream sauce
With Chef’s Vegetables and Bratkartoffeln (German Fries)
Seafood newburg
medley of seafood in a creamy sherry spiked sauce - served nestled
in a ring of whipped potatoes
INGREDIENTS
• boneless pork chops 1/2 inch thick
• flour
• seasoned salt (or just substitute plain salt)
• freshly ground black pepper
• egg, beaten
• milk
• fine dry bread crumbs or panko
• paprika
• chicken stock
• 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 cup sour cream (full fat)
METHOD
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
3. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves 4.
Kohlsuppe
Ingredients:
4 Slices Bacon, Thick, Diced
ham
4 Onions, Sliced
4 Carrots, Diced
2 Potatoes, Cubed
1 -2 Head Green Cabbage, shredded
10 c Chicken Stock Or Bouillon
6 Sprigs Parsley *
1 Bay Leaf *
GARNISH:
Buttered rye toast
Directions:
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
In a 6-quart saucepan or pot, combine all ingreients except salt, pepper and cheese. Simmer partially covered for 1-1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup bowls and garnish with toast points
Bratkartoffeln (German Fries)
Ingredients
Makes eight 1-cup servings
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced Bacon
1 cup diced yellow onion
1/2 cup vegetable oil
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)
Instructions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the vegetable oil to the bacon drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly and serve hot.
You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.
Cheddar Cheese-Beer Dip
1 eight-ounce package cream cheese, softened to room temperature
1/2 cup cheddar cheese, grated
1/2 cup beer
1 teaspoon minced onions
dash garlic salt
dash paprika
Blend first three ingredients in bowl. Add onions and garlic salt (I have made this with one minced garlic clove) and blend again. Sprinkle top with paprika.
There are numerous variations to this. A teaspoon of mayo or sourcream to thin if necessary
Red Onion Marmalade
Ingredients
Makes 1 cup.
• 4 whole cloves
• 6 black peppercorns
• 4 allspice berries
• 1 fresh bay leaf
• 1 cup chopped red onion
• 1/2 cup red wine
• 1/2 cup red-wine vinegar
• 1/4 cup light-brown sugar Directions
1. Wrap cloves, peppercorns, allspice, and bay leaf in a small piece of cheesecloth and tie with kitchen twine to enclose.
2. Place onion, wine, vinegar, and sugar in a small saucepan; stir to combine. Add spice sachet and cover saucepan. Place over medium heat and simmer until onions are translucent and liquid is syrupy, about 30 minutes.
3. Remove saucepan from heat, discard spice sachet, and let cool slightly before serving.
Creamy Dill Dressing
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh dill
• 1/3 cupmilk
• 3 tablespoons fresh lemon juice
• 4 teaspoons grated onions
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
Directions:
Prep Time: 5 mins
Total Time: 5 mins
1. 1 Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
2. 2 cover and chill 1 hour to blend flavours.
Seafood Newburg
Ingredients:
• 5 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• ¼ cup dry sherry (eyeball it)
• ¼ teaspoon sweet paprika (eyeball it)
• 1/8 teaspoon freshly grated or ground nutmeg (eyeball it)
• Salt and freshly ground pepper
• 1 teaspoon Old Bay or other seafood seasoning
• 1 tablespoon oil
• 20 blades fresh chives, cut into 1-inch pieces
Directions:
1. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes. Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
2. Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate. Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
ai Bistro Menu
oktoberfest
for the week of.....October 12, 13, and 14 2010
Appetizer
Bavarian Pretzel
Salted fresh pretzel with cheddar beer dip and mustard
Soup
Kolhsuppe
German cabbage soup, with ham and bacon
Potato Pancakes - with cucumber salad
crispy potato pancakes - served next to a cucumber and mixed green salad with a creamy dill dressing: accompanied by red onion marmalade
Entrees
Schnitzel
Tradtional style pork schnitzel -- topped with a dill- sour cream sauce
With Chef’s Vegetables and Bratkartoffeln (German Fries)
Seafood newburg
medley of seafood in a creamy sherry spiked sauce - served nestled
in a ring of whipped potatoes
ai Bistro recipies....
Im going to start posting the recipies we use for the dishes in the bistro here on my blog.... since i am the chef in the back of the house now - i want to start cataloging all the menus and recipies here for all of you to cook at home :)
Wednesday, September 29, 2010
Baked Goat Cheese
Baked Goat Cheese
with Mesclun, Pears, and Toasted Almonds
Enjoy the fall harvest of pears with this tasty salad featuring rich and creamy goat cheese, crunchy almonds, and spicy mesclun greens.
Makes 8 servings
1¼ pounds goat cheese, well chilled
1 cup dry breadcrumbs
1½ pounds mesclun lettuce mix
¾ cup extra-virgin olive oil
¼ cup lemon juice
Salt, to taste
Black pepper, to taste
2 pears, cored and sliced into thin wedges
1 cup almonds, sliced and toasted
Preheat the oven to 400°F. Slice the goat cheese into 16 ½-inch thick discs. Gently coat the cheese with the breadcrumbs and place on a baking sheet. Bake the cheese until lightly browned, about 10 minutes. Allow the cheese to cool slightly while assembling the salads.
Toss the mesclun mix with the olive oil, lemon juice, salt, and pepper. Divide the lettuce into 8 portions and mound each portion on a plate. Top each salad with 3 to 4 pear slices, about 2 tablespoons of almonds, and 2 goat cheese rounds.
with Mesclun, Pears, and Toasted Almonds
Enjoy the fall harvest of pears with this tasty salad featuring rich and creamy goat cheese, crunchy almonds, and spicy mesclun greens.
Makes 8 servings
1¼ pounds goat cheese, well chilled
1 cup dry breadcrumbs
1½ pounds mesclun lettuce mix
¾ cup extra-virgin olive oil
¼ cup lemon juice
Salt, to taste
Black pepper, to taste
2 pears, cored and sliced into thin wedges
1 cup almonds, sliced and toasted
Preheat the oven to 400°F. Slice the goat cheese into 16 ½-inch thick discs. Gently coat the cheese with the breadcrumbs and place on a baking sheet. Bake the cheese until lightly browned, about 10 minutes. Allow the cheese to cool slightly while assembling the salads.
Toss the mesclun mix with the olive oil, lemon juice, salt, and pepper. Divide the lettuce into 8 portions and mound each portion on a plate. Top each salad with 3 to 4 pear slices, about 2 tablespoons of almonds, and 2 goat cheese rounds.
Saturday, August 14, 2010
toffee
Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Directions
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Sunday, July 18, 2010
Chicken Christopher
Chicken Christopher
Hint: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you saut the chicken.
Alexander Bread Crumbs:
2 cups bread crumbs
5 teaspoons minced garlic
2 teaspoons minced shallots
2 teaspoons chopped parsley
Salt and white pepper, to taste
Chicken:
1 1/2 pounds skinless, boneless chicken breast
Salt and white pepper, to taste
Flour, 1 or 2 handsful, as needed
2 eggs
3 tablespoons butter (more if needed)
16 ounces pasta noodles of your choice, cooked
according to package directions
Garlic Butter Sauce:
1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, softened
2 tablespoons minced shallots
2 tablespoons minced garlic
1/3 cup dry white wine
3/4 cup heavy whipping cream
1 teaspoon fresh lemon juice
2 tablespoons minced parsley
Salt and white pepper, to taste
To make bread crumb mixture: Combine all ingredients and set aside.
To make the chicken: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on wax paper or a wire rack. (Make your garlic butter sauce now.)
Melt 2 tablespoons butter in a large saute pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed.
To make garlic butter sauce: In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan.
Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter).
Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.
The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made.
Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.
Serves 4.
Hint: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you saut the chicken.
Alexander Bread Crumbs:
2 cups bread crumbs
5 teaspoons minced garlic
2 teaspoons minced shallots
2 teaspoons chopped parsley
Salt and white pepper, to taste
Chicken:
1 1/2 pounds skinless, boneless chicken breast
Salt and white pepper, to taste
Flour, 1 or 2 handsful, as needed
2 eggs
3 tablespoons butter (more if needed)
16 ounces pasta noodles of your choice, cooked
according to package directions
Garlic Butter Sauce:
1 1/2 cups (3 sticks) plus 1 tablespoon unsalted butter, softened
2 tablespoons minced shallots
2 tablespoons minced garlic
1/3 cup dry white wine
3/4 cup heavy whipping cream
1 teaspoon fresh lemon juice
2 tablespoons minced parsley
Salt and white pepper, to taste
To make bread crumb mixture: Combine all ingredients and set aside.
To make the chicken: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on wax paper or a wire rack. (Make your garlic butter sauce now.)
Melt 2 tablespoons butter in a large saute pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed.
To make garlic butter sauce: In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan.
Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter).
Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.
The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made.
Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.
Serves 4.
Tuesday, July 13, 2010
Sirloin Beef Tips
Sirloin Beef Tips
Tender pieces of sirloin with sauteed mushrooms and onions in a
made-from-scratch brown gravy
Salt and pepper
Garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving
1. Mix the salt, pepper, and garlic powder together and combine
with the flour. Heat the oil in a skillet. Dredge the steak pieces
with the flour mixture then saute the meat until it is medium-rare.
Add the onions and cook until it is softened.
2. Add the butter to the pan and then add the mushrooms. Cook until
the mushrooms begin to color, then remove the meat, onions, and
mushrooms to a platter and keep warm.
3. Deglaze the skillet with the wine, making sure to loosen any
browned bits, and let it reduce a little. Add the beef broth and
bring to a boil, then return the reserved meat and vegetables back
to the pan and simmer, covered, for about 1 hour, or until the meat
is tender.
4. Mix the cornstarch with a little of the cooking liquid to make a
paste and add it to the simmering broth. When the sauce is
thickened, serve the tips with rice or mashed potatoes, and a
vegetable of your choice.
Tender pieces of sirloin with sauteed mushrooms and onions in a
made-from-scratch brown gravy
Salt and pepper
Garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving
1. Mix the salt, pepper, and garlic powder together and combine
with the flour. Heat the oil in a skillet. Dredge the steak pieces
with the flour mixture then saute the meat until it is medium-rare.
Add the onions and cook until it is softened.
2. Add the butter to the pan and then add the mushrooms. Cook until
the mushrooms begin to color, then remove the meat, onions, and
mushrooms to a platter and keep warm.
3. Deglaze the skillet with the wine, making sure to loosen any
browned bits, and let it reduce a little. Add the beef broth and
bring to a boil, then return the reserved meat and vegetables back
to the pan and simmer, covered, for about 1 hour, or until the meat
is tender.
4. Mix the cornstarch with a little of the cooking liquid to make a
paste and add it to the simmering broth. When the sauce is
thickened, serve the tips with rice or mashed potatoes, and a
vegetable of your choice.
Thursday, June 10, 2010
avocado corn tomato salad
ngredients
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
Instructions
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
Instructions
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.
To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.
To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.
honey lime fruits salad with pound cake croutons
Ingredients
FRUIT SALAD
1 tablespoon orange zest
1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
2 tablespoons freshly squeezed lemon juice
1 apple
1 pear
1 banana
1 peach
1 nectarine
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks
3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered
1/3 cup blueberries or pitted cherries
HONEY-LIME DRESSING
1/3 cup honey
1/4 cup lime juice (from about 1 lime)
POUND CAKE CROUTONS
Instructions
To make the Fruit Salad: Place the orange zest, orange juice, and lemon juice in a large bowl.
Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Mix thoroughly before serving.
To make the Honey-lime Dressing: In a medium bowl, whisk together the honey and lime juice until smooth.
To make the Pound Cake Croutons: Heat the oven to 350º. With a long, sharp knife, slice the pound cake into cubes.
Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
Sauté for 1 to 2 minutes or until golden.
Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.
FRUIT SALAD
1 tablespoon orange zest
1 cup freshly squeezed orange juice (from about 3 to 4 navel oranges)
2 tablespoons freshly squeezed lemon juice
1 apple
1 pear
1 banana
1 peach
1 nectarine
3/4 cup melon (such as honeydew or cantaloupe)
1 cup pineapple chunks
3/4 cup seedless red or green grapes, cut in half
1 cup strawberries, hulled and quartered
1/3 cup blueberries or pitted cherries
HONEY-LIME DRESSING
1/3 cup honey
1/4 cup lime juice (from about 1 lime)
POUND CAKE CROUTONS
Instructions
To make the Fruit Salad: Place the orange zest, orange juice, and lemon juice in a large bowl.
Cut the apple, pear, banana, peach, nectarine, and melon into cubes, adding the fruits to the bowl as you cut them to prevent discoloration.
Add the remaining fruits. Stir, coating the fruits with the juices, then cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Mix thoroughly before serving.
To make the Honey-lime Dressing: In a medium bowl, whisk together the honey and lime juice until smooth.
To make the Pound Cake Croutons: Heat the oven to 350º. With a long, sharp knife, slice the pound cake into cubes.
Place them on a baking sheet and bake for 12 minutes, turning twice, until golden.
Melt the butter in a large skillet over medium heat. Stir in the mint, if using, then add the toasted pound cake.
Sauté for 1 to 2 minutes or until golden.
Spoon the salad into serving bowls, drizzle it with the Honey-lime Dressing, and then top with Pound Cake Croutons. Makes about 6 cups.
Hash Brown Potatoes
Hash Brown Potatoes
Yield: 10 servings
4 lb chef's potatoes
2 fl oz clarified butter or vegetable oil
salt, as needed
ground black pepper, as needed
2 tbsp chopped parsley
Scrub and peel the potatoes. Cook them in boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain the potatoes and dry them over low heat or on a sheet pan in a 300°F oven, about 5 minutes. Cut the potatoes into slices, small or medium dice, or grate them.
Heat the butter or oil in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
Sauté the potatoes until they are fully cooked and well browned on all sides. Garnish with parsley and serve immediately.
Yield: 10 servings
4 lb chef's potatoes
2 fl oz clarified butter or vegetable oil
salt, as needed
ground black pepper, as needed
2 tbsp chopped parsley
Scrub and peel the potatoes. Cook them in boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain the potatoes and dry them over low heat or on a sheet pan in a 300°F oven, about 5 minutes. Cut the potatoes into slices, small or medium dice, or grate them.
Heat the butter or oil in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
Sauté the potatoes until they are fully cooked and well browned on all sides. Garnish with parsley and serve immediately.
Tzatziki
This yogurt-based spread/dip/salad is a must at most Greek-style meals. Including cucumbers, garlic, and mint, with a touch of cumin, it's very similar to India's raita.
1 large English (hothouse) cucumber, or 2 medium cucumbers
4 cups (1 quart) whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1 tablespoon garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
1 large English (hothouse) cucumber, or 2 medium cucumbers, about 1 pound
32 ounces whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1/2 ounce garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
Directions
1) If your cucumbers are waxed, peel them. If not, no need to peel; just score them lengthwise with the tines of a fork.
2) Dice the cucumbers in 1/2" pieces; you should have about 3 cups. Layer them in three layers in a sieve, salting each layer. Place a plate or piece of plastic wrap on top, and put a weight on top: a heavy bottle, a jar filled with water, or something to press down on the cucumbers. Place the sieve in the sink, or in a bowl to catch liquid. Let the cucumbers sit at room temperature for several hours, till they've given up quite a bit of juice.
3) Mix the diced cucumbers with the remaining ingredients.
4) Chill for several hours, for the flavors to meld. Serve with bread sticks, crackers, pita bread, or as part of a Greek meze (assortment of small dishes).
5) If possible, store in your yogurt drainer, or in a sieve; the cucumbers will continue to give off liquid, and it's nice to be able to drain it away as it collects.
Yield: 2 1/2 cups, about 10 servings.
1 large English (hothouse) cucumber, or 2 medium cucumbers
4 cups (1 quart) whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1 tablespoon garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
1 large English (hothouse) cucumber, or 2 medium cucumbers, about 1 pound
32 ounces whole-milk or low-fat yogurt, drained in a yogurt cheese maker or cheesecloth for 24 hours
1 to 4 cloves garlic, peeled and minced, to taste
1/2 teaspoon ground cumin
1/2 ounce garlic oil or olive oil
1 teaspoon lemon juice or rice wine vinegar
2 to 3 tablespoons snipped fresh mint, optional
Directions
1) If your cucumbers are waxed, peel them. If not, no need to peel; just score them lengthwise with the tines of a fork.
2) Dice the cucumbers in 1/2" pieces; you should have about 3 cups. Layer them in three layers in a sieve, salting each layer. Place a plate or piece of plastic wrap on top, and put a weight on top: a heavy bottle, a jar filled with water, or something to press down on the cucumbers. Place the sieve in the sink, or in a bowl to catch liquid. Let the cucumbers sit at room temperature for several hours, till they've given up quite a bit of juice.
3) Mix the diced cucumbers with the remaining ingredients.
4) Chill for several hours, for the flavors to meld. Serve with bread sticks, crackers, pita bread, or as part of a Greek meze (assortment of small dishes).
5) If possible, store in your yogurt drainer, or in a sieve; the cucumbers will continue to give off liquid, and it's nice to be able to drain it away as it collects.
Yield: 2 1/2 cups, about 10 servings.
cheese biscuits
2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup grated sharp cheddar cheese
4 ounces cold goat cheese, coarsely broken into chunks
5 tablespoons cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons cold buttermilk
4 tablespoons melted unsalted butter
1/4 cup (1/2 ounce) finely grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F and place a 10-inch cast-iron pan in the oven to preheat.
Whisk the flour, baking powder, baking soda and salt in a large bowl to blend.
Using a pastry cutter, cut the cheddar cheese, half of the goat cheese and 4 tablespoons of cold butter into the flour mixture until the butter resembles small pea-size pieces.
Form a well in the center of the flour mixture and pour the buttermilk into the well.
Stir just until the mixture is moistened but still lumpy.
Fold in the remaining goat cheese.
Remove the cast-iron pan from the oven and melt 1 tablespoon of butter in the pan.
Drop 6 mounds of dough into the hot pan, spacing evenly apart.
Brush the tops of the biscuits generously with some of the melted butter.
Bake 10 minutes. Brush with some of the remaining butter and continue to bake until golden brown on the top and the bottom, about 10 minutes longer.
Remove the pan from the oven then brush the biscuits with the remaining melted butter and sprinkle with the Parmesan cheese. Cool slightly.
Serve warm and enjoy.
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup grated sharp cheddar cheese
4 ounces cold goat cheese, coarsely broken into chunks
5 tablespoons cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons cold buttermilk
4 tablespoons melted unsalted butter
1/4 cup (1/2 ounce) finely grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F and place a 10-inch cast-iron pan in the oven to preheat.
Whisk the flour, baking powder, baking soda and salt in a large bowl to blend.
Using a pastry cutter, cut the cheddar cheese, half of the goat cheese and 4 tablespoons of cold butter into the flour mixture until the butter resembles small pea-size pieces.
Form a well in the center of the flour mixture and pour the buttermilk into the well.
Stir just until the mixture is moistened but still lumpy.
Fold in the remaining goat cheese.
Remove the cast-iron pan from the oven and melt 1 tablespoon of butter in the pan.
Drop 6 mounds of dough into the hot pan, spacing evenly apart.
Brush the tops of the biscuits generously with some of the melted butter.
Bake 10 minutes. Brush with some of the remaining butter and continue to bake until golden brown on the top and the bottom, about 10 minutes longer.
Remove the pan from the oven then brush the biscuits with the remaining melted butter and sprinkle with the Parmesan cheese. Cool slightly.
Serve warm and enjoy.
Thursday, June 3, 2010
Carrot Cake Cheesecake
Carrot Cake Cheesecake
For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Directions:
In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix
well. Stir in dry ingredients; mixing well. Stir in drained
pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" springform pan. Drop cream cheese batter over carrot cake
batter by spoonfuls; top with large spoonfuls of remaining carrot
cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife. Do not marble with a knife. Bake in preheated
350F oven for 50 to 65 minutes or until cake is set and cooked
through. Cool to room temperature, then refrigerate. When cake is
cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.
Serves 12
For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Directions:
In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix
well. Stir in dry ingredients; mixing well. Stir in drained
pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" springform pan. Drop cream cheese batter over carrot cake
batter by spoonfuls; top with large spoonfuls of remaining carrot
cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife. Do not marble with a knife. Bake in preheated
350F oven for 50 to 65 minutes or until cake is set and cooked
through. Cool to room temperature, then refrigerate. When cake is
cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.
Serves 12
Monday, May 31, 2010
Chocolate Fudge Squares with Mocha Glaze
Just like starbucks!
1/2 cup unsalted butter, at room
temperature
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze:
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably
made from dark-roasted beans
Heat oven to 350 degrees F. Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
1/2 cup unsalted butter, at room
temperature
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze:
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably
made from dark-roasted beans
Heat oven to 350 degrees F. Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
grilled pesto pizza
Recipe Ingredients
1 pound pizza dough
1/2 cup pesto
4 ripe plum tomatoes , thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves , torn
Recipe Directions
Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
1 pound pizza dough
1/2 cup pesto
4 ripe plum tomatoes , thinly sliced
1/2 cup crumbled feta cheese
Freshly ground pepper to taste
1/4 cup lightly packed fresh basil leaves , torn
Recipe Directions
Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
Lay crusts on grill (they won't stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.
Chilaquiles Casserole
Recipe Ingredients
1 tablespoon canola oil
1 medium onion , diced
1 medium zucchini , grated
1 19-ounce can black beans , rinsed
1 14-ounce can diced tomatoes , drained
1 1/2 cups corn , frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas , quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Recipe Directions
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Prepare through Step 3, and refrigerate for up to 1 day.
1 tablespoon canola oil
1 medium onion , diced
1 medium zucchini , grated
1 19-ounce can black beans , rinsed
1 14-ounce can diced tomatoes , drained
1 1/2 cups corn , frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas , quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
Recipe Directions
Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Prepare through Step 3, and refrigerate for up to 1 day.
cowboy cookies
Ingredients
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup cranberried ( dried) rasins, or dried blueberries
Directions
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.
Add some variety to your cookie jar by replacing the walnuts and chips with different mix-in combinations:
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup cranberried ( dried) rasins, or dried blueberries
Directions
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.
Add some variety to your cookie jar by replacing the walnuts and chips with different mix-in combinations:
margarita chicken
Ingredients
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
margarita chicken
Ingredients
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
2 tbsp fresh orange juice
1/4 cup olive oil
2 tablespoons tequila
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
1/4 small onion sliced
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.
Friday, May 21, 2010
make your own smoked cheeses
Cold-smoked cheese: Because of the very low temperature required, this is a good food to smoke after you've finished smoking other foods. Use alder wood, which imparts the lightest smoke flavor.
Remove an 8-ounce hunk of cheese (such as Colby, provolone, mozzarella or Gouda) from the package and let air-dry at room temperature for about an hour. When the outside of the cheese feels dry, place cheese in a disposable aluminum foil pan. Smoke the cheese for 15 to 20 minutes at no higher than 90 F (temperature can drop to as low as 80). Don't over-smoke, or the exterior will be black. Serve with grilled bread or crackers as an appetizer. Makes 4 to 6 servings
Remove an 8-ounce hunk of cheese (such as Colby, provolone, mozzarella or Gouda) from the package and let air-dry at room temperature for about an hour. When the outside of the cheese feels dry, place cheese in a disposable aluminum foil pan. Smoke the cheese for 15 to 20 minutes at no higher than 90 F (temperature can drop to as low as 80). Don't over-smoke, or the exterior will be black. Serve with grilled bread or crackers as an appetizer. Makes 4 to 6 servings
grilled chicken tostadas
Ingredients
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions
X
Instructions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions
X
Instructions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.
grilled - Bacon-Wrapped Asparagus
Bacon-Wrapped Asparagus
Zazu Restaurant & Farm
Ingredients:
2 bunches asparagus, fibrous end cut or broken off
2 pounds bacon
Olive oil
Kosher salt and freshly ground black pepper, to taste
Truffle oil or lemon oil Method:
Preheat the oven to 350º F. Lay the bacon slices on a sheet pan, and par-cook the bacon in the oven until beginning to brown, about 10 minutes. Remove from the oven.
When cool enough to handle, wrap a piece of bacon around each spear of asparagus and close with a wooden skewer. Repeat the process, putting 5 to 7 spears of asparagus on each skewer. Drizzle the asparagus with a little olive oil and season with salt and pepper. Grill a few minutes on each side, about 3 to 5 minutes total, until asparagus is cooked through. To serve, remove from skewer and drizzle with truffle or lemon oil. Search RecipesSearch by ingredient or keyword:
You can also make the asparagus in the oven. After you wrap each spear in bacon, arrange the spears in a single layer in a roast pan and roast in a 350º F oven for 10 to 12 minutes.
Zazu Restaurant & Farm
Ingredients:
2 bunches asparagus, fibrous end cut or broken off
2 pounds bacon
Olive oil
Kosher salt and freshly ground black pepper, to taste
Truffle oil or lemon oil Method:
Preheat the oven to 350º F. Lay the bacon slices on a sheet pan, and par-cook the bacon in the oven until beginning to brown, about 10 minutes. Remove from the oven.
When cool enough to handle, wrap a piece of bacon around each spear of asparagus and close with a wooden skewer. Repeat the process, putting 5 to 7 spears of asparagus on each skewer. Drizzle the asparagus with a little olive oil and season with salt and pepper. Grill a few minutes on each side, about 3 to 5 minutes total, until asparagus is cooked through. To serve, remove from skewer and drizzle with truffle or lemon oil. Search RecipesSearch by ingredient or keyword:
You can also make the asparagus in the oven. After you wrap each spear in bacon, arrange the spears in a single layer in a roast pan and roast in a 350º F oven for 10 to 12 minutes.
Wednesday, May 19, 2010
reasons to cook with your kids
Getting the family together to make dinner might seem like a big hassle, but i've got ten reasons why cooking with your kids just might be some of the most rewarding time you spend all week.
1. It's a great way to spend some time together.
A family's got to eat, right? Dinnertime doesn't have to start with the plates hitting the table. Get the whole family involved in the preparation. Not only will it divvy up the workload and get kids some supervised hands-on experience -- it'll also give you all a chance to catch up on each others' busy lives.
2. It's fun to watch them discover new flavors.
They may gravitate toward chicken fingers and sweet treats right now, but there's a whole world of tastes just waiting to be discovered. It doesn't have to be a major production -- just agree to have the whole family try one new thing each time you make a major grocery store run. It might be a spice you've never seen before, or even just a funny-colored heirloom tomato. They might not all be winners, but you just might find a new family favorite.
3. It will boost their confidence.
Kids feel more and more empowered with every new skill set they tackle, and there are few more useful than learning how to feed one's self. If they know they don't have to wait for Mom to have a free second to fix them a snack, there's a good chance they'll skip the chips and do some experimenting with their newfound talents. It may not be gourmet, but it'll taste all the better for their having made it themselves.
4. These skills last a lifetime.
They're small fries now, but eventually, they're going to grow up and have to fend for themselves. While all the other kids in their dorm are scrounging up change for pizza, your kid will be whipping up a healthy, hearty batch of stew or a pasta primavera for all of his or her roomies. Hello, instant popularity!
5. Healthy eating begins at home.
With all the candy, snack, and fast food advertising out there, it's not as if kids are getting much outside encouragement to eat their veggies. It's up to you to show them why it's much cooler to reach for a carrot than for a cookie.
6. It's great to have a family ritual.
It might seem like the world is stacked against families just trying to spend a little time together. Coordinate your calendars, switch off your cellphones, and designate a night of the week for a no-interruption family dinner. It doesn't matter if it's Taco Tuesday or Spaghetti Saturday -- just so long as everyone pitches in and sits down together. They might even carry on the tradition with their own kids someday.
7. They'll feel like they're contributing.
Even if they've just stirred the pot or snapped the beans, the pickiest family members will be much more eager to try every dish on the table if they've had a hand in the making. No matter if it's an ingredient they'd usually shy away from, there's no way they'll resist sampling their own handiwork.
8. You're making new memories.
Remember the time you spent in the kitchen, chatting with your mom, dad or grandparents while you cooked up an elaborate weekend meal? Whether or not you have those fond remembrances, don't you want your kids to? For the rest of their lives, when they smell your signature marinara sauce, or a fresh batch of your classic chocolate cookies, they'll be thinking of you, and those warm, special times together.
9. You'll keep family history alive.
They'll want the same for their children. So much of family culture and identity is tied to food traditions, and as older generations pass on, it's up to the younger ones to pick up the whisk. Celebrity chefs and cooking shows come and go, but Grandma's buttermilk biscuits and Uncle Steve's old-country goulash will stand the test of time.
10. You just might get a nice surprise.
Yes, this is all about arming your kids with everything they need for a happy, healthy culinary life, but the more they learn, the better your chances are of waking up to a birthday breakfast in bed, or a surprise Sunday lasagna dinner -- made with lots of love.
1. It's a great way to spend some time together.
A family's got to eat, right? Dinnertime doesn't have to start with the plates hitting the table. Get the whole family involved in the preparation. Not only will it divvy up the workload and get kids some supervised hands-on experience -- it'll also give you all a chance to catch up on each others' busy lives.
2. It's fun to watch them discover new flavors.
They may gravitate toward chicken fingers and sweet treats right now, but there's a whole world of tastes just waiting to be discovered. It doesn't have to be a major production -- just agree to have the whole family try one new thing each time you make a major grocery store run. It might be a spice you've never seen before, or even just a funny-colored heirloom tomato. They might not all be winners, but you just might find a new family favorite.
3. It will boost their confidence.
Kids feel more and more empowered with every new skill set they tackle, and there are few more useful than learning how to feed one's self. If they know they don't have to wait for Mom to have a free second to fix them a snack, there's a good chance they'll skip the chips and do some experimenting with their newfound talents. It may not be gourmet, but it'll taste all the better for their having made it themselves.
4. These skills last a lifetime.
They're small fries now, but eventually, they're going to grow up and have to fend for themselves. While all the other kids in their dorm are scrounging up change for pizza, your kid will be whipping up a healthy, hearty batch of stew or a pasta primavera for all of his or her roomies. Hello, instant popularity!
5. Healthy eating begins at home.
With all the candy, snack, and fast food advertising out there, it's not as if kids are getting much outside encouragement to eat their veggies. It's up to you to show them why it's much cooler to reach for a carrot than for a cookie.
6. It's great to have a family ritual.
It might seem like the world is stacked against families just trying to spend a little time together. Coordinate your calendars, switch off your cellphones, and designate a night of the week for a no-interruption family dinner. It doesn't matter if it's Taco Tuesday or Spaghetti Saturday -- just so long as everyone pitches in and sits down together. They might even carry on the tradition with their own kids someday.
7. They'll feel like they're contributing.
Even if they've just stirred the pot or snapped the beans, the pickiest family members will be much more eager to try every dish on the table if they've had a hand in the making. No matter if it's an ingredient they'd usually shy away from, there's no way they'll resist sampling their own handiwork.
8. You're making new memories.
Remember the time you spent in the kitchen, chatting with your mom, dad or grandparents while you cooked up an elaborate weekend meal? Whether or not you have those fond remembrances, don't you want your kids to? For the rest of their lives, when they smell your signature marinara sauce, or a fresh batch of your classic chocolate cookies, they'll be thinking of you, and those warm, special times together.
9. You'll keep family history alive.
They'll want the same for their children. So much of family culture and identity is tied to food traditions, and as older generations pass on, it's up to the younger ones to pick up the whisk. Celebrity chefs and cooking shows come and go, but Grandma's buttermilk biscuits and Uncle Steve's old-country goulash will stand the test of time.
10. You just might get a nice surprise.
Yes, this is all about arming your kids with everything they need for a happy, healthy culinary life, but the more they learn, the better your chances are of waking up to a birthday breakfast in bed, or a surprise Sunday lasagna dinner -- made with lots of love.
Saturday, May 15, 2010
chocolate shortbread sandwich cookies
dark chocolate sandwiched between two layers of shortbread
cookies.
Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter
1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.
2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot--the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.
3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.
4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.
5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a "sandwich." Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.
cookies.
Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter
1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.
2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot--the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.
3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.
4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.
5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a "sandwich." Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.
a rick bayless recipe to die for
Grilled Rack of Lamb with Honey–Pasilla Glaze
JBF Award Winner Rick Bayless
Topolobampo and Frontera Grill, Chicago JBF Award winner Rick Bayless's rack of lamb gets some gentle heat from pasilla chilies. Back to search resultsPRINT/EMAILYield:4 servings
Ingredients:
6 cloves garlic (unpeeled)
6 dried pasilla chilies, stemmed, seeded, and torn into flat pieces (about 2 ounces total)
1 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cumin, preferably freshly ground
1/4 cup honey
2 tablespoons balsamic vinegar
Salt
2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
Olive oil or vegetable oil to brush or spray on the racks
1 small red onion, finely chopped
About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
Flat-leaf parsley leaves, for garnishMethod:
To make the marinade, roast the garlic in a large skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel. While the garlic is roasting, toast the chile pieces a few at a time in the same skillet, pressing them down firmly with a spatula for a few seconds, until they release a toasty aroma; flip and press down the other side. Scoop the chilies into a small bowl, cover with hot water, and soak 30 minutes. Drain, reserving 1/3 cup of the soaking water.
In a food processor or blender, combine the chilies, 1/3 cup of soaking liquid, garlic, oregano, pepper, cumin, honey, vinegar, and 1 teaspoon of salt. Blend to a smooth purée, scraping down and stirring frequently. Press through a medium-mesh strainer into a small bowl.
To marinate the lamb, place the meat in a baking dish and smear both sides of the racks with about 1/3 of the marinade. Cover and refrigerate for several hours, if time permits.
To make the salsa, gradually stir enough water into the remaining marinade to give it drizzleable consistency—it usually takes at least 1/4 cup. Cover and set aside at room temperature (or refrigerate if not using within a couple of hours).
Light a gas grill, setting the temperature at medium-high on one side, medium-low on the other; or light a charcoal fire, letting the coals burn until they’re covered with white ash but still very hot, then bank them to one side. Using the side of a spoon, scrape the marinade off the meat, reserving it for basting later. Brush or spray the lamb racks with oil and lay them, meaty “cap” side down, onto the hottest part of the grill, until well seared, about 2 minutes; flip and sear on the bony underside. Baste the top with the reserved marinade, move them to the cooler part of the grill, and let them cook until as done as you like, usually about 5 minutes for medium rare. Let the meat rest for a few minutes before serving.
To serve, slice the chops between the bones. Drizzle a little of the salsa on four warm dinner plates and sprinkle each with the onion. Arrange the meat over the top and sprinkle with the cheese and parsley leaves.
JBF Award Winner Rick Bayless
Topolobampo and Frontera Grill, Chicago JBF Award winner Rick Bayless's rack of lamb gets some gentle heat from pasilla chilies. Back to search resultsPRINT/EMAILYield:4 servings
Ingredients:
6 cloves garlic (unpeeled)
6 dried pasilla chilies, stemmed, seeded, and torn into flat pieces (about 2 ounces total)
1 teaspoon dried oregano, preferably Mexican
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cumin, preferably freshly ground
1/4 cup honey
2 tablespoons balsamic vinegar
Salt
2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)
Olive oil or vegetable oil to brush or spray on the racks
1 small red onion, finely chopped
About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan
Flat-leaf parsley leaves, for garnishMethod:
To make the marinade, roast the garlic in a large skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel. While the garlic is roasting, toast the chile pieces a few at a time in the same skillet, pressing them down firmly with a spatula for a few seconds, until they release a toasty aroma; flip and press down the other side. Scoop the chilies into a small bowl, cover with hot water, and soak 30 minutes. Drain, reserving 1/3 cup of the soaking water.
In a food processor or blender, combine the chilies, 1/3 cup of soaking liquid, garlic, oregano, pepper, cumin, honey, vinegar, and 1 teaspoon of salt. Blend to a smooth purée, scraping down and stirring frequently. Press through a medium-mesh strainer into a small bowl.
To marinate the lamb, place the meat in a baking dish and smear both sides of the racks with about 1/3 of the marinade. Cover and refrigerate for several hours, if time permits.
To make the salsa, gradually stir enough water into the remaining marinade to give it drizzleable consistency—it usually takes at least 1/4 cup. Cover and set aside at room temperature (or refrigerate if not using within a couple of hours).
Light a gas grill, setting the temperature at medium-high on one side, medium-low on the other; or light a charcoal fire, letting the coals burn until they’re covered with white ash but still very hot, then bank them to one side. Using the side of a spoon, scrape the marinade off the meat, reserving it for basting later. Brush or spray the lamb racks with oil and lay them, meaty “cap” side down, onto the hottest part of the grill, until well seared, about 2 minutes; flip and sear on the bony underside. Baste the top with the reserved marinade, move them to the cooler part of the grill, and let them cook until as done as you like, usually about 5 minutes for medium rare. Let the meat rest for a few minutes before serving.
To serve, slice the chops between the bones. Drizzle a little of the salsa on four warm dinner plates and sprinkle each with the onion. Arrange the meat over the top and sprinkle with the cheese and parsley leaves.
Country Bread and Tomato Soup with Mashed Basil Oil
Country Bread and Tomato Soup with Mashed Basil Oil
1/2 cup fresh basil leaves, packed
3/4 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
1 teaspoon crushed red pepper flakes
3 large garlic cloves, thinly sliced
1 teaspoon dried oregano
2 28oz cans whole, peeled tomatoes or 12 Roma tomatoes, peeled
1 quart water or vegetable stock
1/4 cup dry red wine
1 loaf Country Bread, torn into bite-size pieces
Mash the basil well with 1/2 cup of the oil and season with salt
and pepper. Set aside.
Heat the remaining 1/4 cup oil over medium-low heat. Cook the
garlic, red pepper and oregano just until the garlic begins to
sizzle. Crush the tomatoes with your hands over the stockpot,
including all juices. Add the water or stock and red wine. Bring to
a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the
bread and remove from heat. Serve immediately, drizzling the soup
liberally with the mashed basil oil.
Serves 8
1/2 cup fresh basil leaves, packed
3/4 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
1 teaspoon crushed red pepper flakes
3 large garlic cloves, thinly sliced
1 teaspoon dried oregano
2 28oz cans whole, peeled tomatoes or 12 Roma tomatoes, peeled
1 quart water or vegetable stock
1/4 cup dry red wine
1 loaf Country Bread, torn into bite-size pieces
Mash the basil well with 1/2 cup of the oil and season with salt
and pepper. Set aside.
Heat the remaining 1/4 cup oil over medium-low heat. Cook the
garlic, red pepper and oregano just until the garlic begins to
sizzle. Crush the tomatoes with your hands over the stockpot,
including all juices. Add the water or stock and red wine. Bring to
a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the
bread and remove from heat. Serve immediately, drizzling the soup
liberally with the mashed basil oil.
Serves 8
Saturday, April 17, 2010
Greek Salad with Chicken
Ingredients
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
For the salad:
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese
hot pepperoncini
Directions
To marinate the chicken: use greek marinade from previous post - Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
For the salad:
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese
hot pepperoncini
Directions
To marinate the chicken: use greek marinade from previous post - Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.
Greek Marinade
* 3/4 cup olive oil
* 1/4 cup freshly squeezed lemon juice
* 3 cloves garlic, minced
* 2 tablespoons Dijon mustard
* 2 tablespoons dried oregano
* 1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Preparation1. In a small bowl, mix together all the marinade ingredients.
2. Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.
* 1/4 cup freshly squeezed lemon juice
* 3 cloves garlic, minced
* 2 tablespoons Dijon mustard
* 2 tablespoons dried oregano
* 1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Preparation1. In a small bowl, mix together all the marinade ingredients.
2. Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.
Saturday, March 20, 2010
Caramel crème brûlée
Servings: 8
serve the custards with whipped cream and a little chocolate sauce.
1 1/4 cups plus 2 teaspoons sugar, divided, plus extra for topping the custards
1 teaspoon corn syrup
1 1/2 cups half-and-half
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
6 egg yolks
1 generous teaspoon salt
1. Heat the oven to 325 degrees. Bring a medium pot of water to a boil.
2. In a medium heavy-bottom pan, combine 1 cup plus 2 tablespoons sugar and the corn syrup with just enough water to give the sugar a "wet sand" consistency. Place the pan over medium heat and cook, stirring occasionally, until the sugar comes to a boil (reduce the heat as needed so the sugar does not boil over). Continue to cook until the sugar caramelizes, turning a "reddish amber" color.
3. While the sugar is caramelizing, in a small, heavy-bottom pot, combine the half-and-half, cream and vanilla and heat over medium heat, bringing to a bare simmer. Reduce the heat to low to keep the cream warm as the sugar cooks.
4. As soon as the sugar caramelizes, remove from heat and gently pour into the cream mixture (be very careful, as the sugar will steam), stirring to combine. Remove the combined caramel and cream from heat and pour the mixture into a medium bowl set over a bowl of ice water (an ice bath), stirring until it comes to room temperature. Remove from the ice bath and set aside.
5. In a separate medium bowl, whisk together the egg yolks with the remaining 2 tablespoons and 2 teaspoons sugar and the salt. Whisk the yolks into the cream mixture, then strain the entire mixture through a fine mesh sieve to remove any lumps.
6. Divide the mixture between 8 (6-ounce) ramekins, leaving half-inch space at the top. Place the ramekins in a baking dish, and slide the baking dish onto the center rack of the oven. Add enough boiling water to the baking dish to come halfway up the ramekins.
7. Loosely cover the baking dish with foil and bake 20 minutes. Check the custard by gently shaking the dish; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 5 minutes until the custards are set, up to 30 to 40 minutes total.
8. When the custards are set, gently remove the baking dish from the oven, uncover the custards, and cool them (still in the baking dish) to room temperature. Remove the cooled custards from the baking dish and refrigerate until well-chilled, at least 2 hours.
9. Before serving, remove the chilled custards and sprinkle a scant teaspoon sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.
10. Place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes. Alternatively, use a small torch to caramelize the tops of each of the custards.
11. Cool the custards for 5 minutes before serving.
serve the custards with whipped cream and a little chocolate sauce.
1 1/4 cups plus 2 teaspoons sugar, divided, plus extra for topping the custards
1 teaspoon corn syrup
1 1/2 cups half-and-half
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
6 egg yolks
1 generous teaspoon salt
1. Heat the oven to 325 degrees. Bring a medium pot of water to a boil.
2. In a medium heavy-bottom pan, combine 1 cup plus 2 tablespoons sugar and the corn syrup with just enough water to give the sugar a "wet sand" consistency. Place the pan over medium heat and cook, stirring occasionally, until the sugar comes to a boil (reduce the heat as needed so the sugar does not boil over). Continue to cook until the sugar caramelizes, turning a "reddish amber" color.
3. While the sugar is caramelizing, in a small, heavy-bottom pot, combine the half-and-half, cream and vanilla and heat over medium heat, bringing to a bare simmer. Reduce the heat to low to keep the cream warm as the sugar cooks.
4. As soon as the sugar caramelizes, remove from heat and gently pour into the cream mixture (be very careful, as the sugar will steam), stirring to combine. Remove the combined caramel and cream from heat and pour the mixture into a medium bowl set over a bowl of ice water (an ice bath), stirring until it comes to room temperature. Remove from the ice bath and set aside.
5. In a separate medium bowl, whisk together the egg yolks with the remaining 2 tablespoons and 2 teaspoons sugar and the salt. Whisk the yolks into the cream mixture, then strain the entire mixture through a fine mesh sieve to remove any lumps.
6. Divide the mixture between 8 (6-ounce) ramekins, leaving half-inch space at the top. Place the ramekins in a baking dish, and slide the baking dish onto the center rack of the oven. Add enough boiling water to the baking dish to come halfway up the ramekins.
7. Loosely cover the baking dish with foil and bake 20 minutes. Check the custard by gently shaking the dish; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 5 minutes until the custards are set, up to 30 to 40 minutes total.
8. When the custards are set, gently remove the baking dish from the oven, uncover the custards, and cool them (still in the baking dish) to room temperature. Remove the cooled custards from the baking dish and refrigerate until well-chilled, at least 2 hours.
9. Before serving, remove the chilled custards and sprinkle a scant teaspoon sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top.
10. Place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes. Alternatively, use a small torch to caramelize the tops of each of the custards.
11. Cool the custards for 5 minutes before serving.
make your own yogurt cheese
You can find yogurt cheese in every country that has a history of yogurt making. In addition to being thicker and richer when eaten straight, it makes superior spreads and dips.
It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.
Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.
To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.
It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.
Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.
To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.
slow cooker Tortilla pie
Tortilla pie
Make a quick seasoned beef mixture and spread it between tortilla layers it in the slow cooker with refried black beans and green chiles. Mmmmmm.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
2 1/2 pounds extra lean (97/3) ground beef
2 cups chopped onions
1 tablespoon cumin powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons minced garlic
2 (16-ounce) cans refried black beans
2 (4-ounce) can diced green chiles
10 ounces enchilada sauce, divided
16 (6-inch) corn tortillas
For garnish: Sour cream, chopped cilantro, chopped green onion tops
Combine the beef, onions, chili powder, cayenne, salt and garlic in a large bowl and mix well. Heat olive oil in a large skillet over medium-high heat and cook the beef mixture until dry, about 20 minutes. Add the beans, chiles and 1 cup of the enchilada sauce. Mix well. Continue cooking over medium-high heat for another 5 minutes.
Layer the bottom of the slow cooker with three tortillas. Spread 2 cups of the beef mixture over the tortillas. Continue layering until ending with three tortillas on top. Drizzle 2 ounces of enchilada sauce over the top. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve warm with garnishes.
Make a quick seasoned beef mixture and spread it between tortilla layers it in the slow cooker with refried black beans and green chiles. Mmmmmm.
Makes 6 to 8 servings
2 tablespoons extra virgin olive oil
2 1/2 pounds extra lean (97/3) ground beef
2 cups chopped onions
1 tablespoon cumin powder
1 1/2 tablespoons chili powder
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 tablespoons minced garlic
2 (16-ounce) cans refried black beans
2 (4-ounce) can diced green chiles
10 ounces enchilada sauce, divided
16 (6-inch) corn tortillas
For garnish: Sour cream, chopped cilantro, chopped green onion tops
Combine the beef, onions, chili powder, cayenne, salt and garlic in a large bowl and mix well. Heat olive oil in a large skillet over medium-high heat and cook the beef mixture until dry, about 20 minutes. Add the beans, chiles and 1 cup of the enchilada sauce. Mix well. Continue cooking over medium-high heat for another 5 minutes.
Layer the bottom of the slow cooker with three tortillas. Spread 2 cups of the beef mixture over the tortillas. Continue layering until ending with three tortillas on top. Drizzle 2 ounces of enchilada sauce over the top. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Serve warm with garnishes.
Cheese-Stuffed Chicken Breasts
I find this chicken dish to be especially yummy and often have served it for small dinner parties.
Cheese-Stuffed Chicken Breasts
Makes 4 servings
4 whole skinless boneless chicken breasts, halved (about 3 pounds)
Salt, freshly ground black pepper and cayenne
1 1/4 cups ricotta cheese (about 10 ounces)
1 egg yolk
1 teaspoon minced garlic
2 tablespoons snipped chives or chopped green onions (green part only)
1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (about 6 ounces)
3 tablespoons butter, melted, plus 2 tablespoons
4 tablespoons dry white wine
3 tablespoons olive oil
1/2 pound fresh shiitake mushrooms, trimmed, wiped clean and sliced
2 medium ripe tomatoes, peeled, seeded, diced
2 tablespoons chopped shallots
1 1/4 cups chicken broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Place each breast half on a work surface between sheets of plastic wrap and flatten them out slightly with a rolling pin. Season with salt, black pepper and cayenne.
In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella, and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.
Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.
While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.
Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons wine, and cook, stirring, for 2 minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes.
Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix, and cook just until warmed through.
To serve, spoon the sauce over the chicken.
Cheese-Stuffed Chicken Breasts
Makes 4 servings
4 whole skinless boneless chicken breasts, halved (about 3 pounds)
Salt, freshly ground black pepper and cayenne
1 1/4 cups ricotta cheese (about 10 ounces)
1 egg yolk
1 teaspoon minced garlic
2 tablespoons snipped chives or chopped green onions (green part only)
1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (about 6 ounces)
3 tablespoons butter, melted, plus 2 tablespoons
4 tablespoons dry white wine
3 tablespoons olive oil
1/2 pound fresh shiitake mushrooms, trimmed, wiped clean and sliced
2 medium ripe tomatoes, peeled, seeded, diced
2 tablespoons chopped shallots
1 1/4 cups chicken broth
1/2 cup heavy cream
1 teaspoon fresh lemon juice
Place each breast half on a work surface between sheets of plastic wrap and flatten them out slightly with a rolling pin. Season with salt, black pepper and cayenne.
In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella, and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.
Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.
While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.
Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons wine, and cook, stirring, for 2 minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes.
Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix, and cook just until warmed through.
To serve, spoon the sauce over the chicken.
Baked Bucatini With Garlic Cheese
Baked Bucatini With Garlic Cheese
Makes 4 servings
2 tablespoons olive oil
1 teaspoon minced garlic
2/3 cup herb and garlic-flavored Boursin
1/2 cup ricotta cheese
2/3 cup crème fraiche
1/3 cup half-and-half
Salt and freshly ground black pepper
1 pound bucatini
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil in a pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the Boursin, ricotta, crème fraiche and the cream. Cook, stirring, for 1 minute. Season with salt and pepper.
Cook the bucatini in boiling, salted water until al dente. Drain and refresh with cool water. Drain again. Stir in the remaining tablespoon of olive oil. Transfer the pasta to a baking dish, and pour the cheese sauce over it. Sprinkle with the Parmesan cheese, and bake until bubbly and hot, 10 to 12 minutes.
Makes 4 servings
2 tablespoons olive oil
1 teaspoon minced garlic
2/3 cup herb and garlic-flavored Boursin
1/2 cup ricotta cheese
2/3 cup crème fraiche
1/3 cup half-and-half
Salt and freshly ground black pepper
1 pound bucatini
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil in a pan. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the Boursin, ricotta, crème fraiche and the cream. Cook, stirring, for 1 minute. Season with salt and pepper.
Cook the bucatini in boiling, salted water until al dente. Drain and refresh with cool water. Drain again. Stir in the remaining tablespoon of olive oil. Transfer the pasta to a baking dish, and pour the cheese sauce over it. Sprinkle with the Parmesan cheese, and bake until bubbly and hot, 10 to 12 minutes.
grilled chicken
Grilled Chicken Recipe
INGREDIENTS
Brine:
8 cups water
1/4 cup salt
1 tablespoon Accent Flavor Enhancer
1 small chicken, cut up into 8 pieces
Liquid Coating:
1/4 cup vegetable oil
1/4 teaspoon liquid smoke
1/4 teaspoon soy sauce
Dry Rub Seasoning Mix:
2 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon chicken soup base
1/4 teaspoon beef soup base
1/4 teaspoon dried marjoram
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
Pinch dried oregano
Pinch garlic powder
DIRECTIONS
1. Do ahead: Make the brine by combining all the brine ingredients
in a pot large enough to hold all the chicken pieces and the water.
Dissolve the salt and Accent in the water, then add the chicken
pieces, making sure they are covered. Refrigerate the pot for at
least 2 hours.
2. Do ahead: Combine all the dry rub ingredients and store in a
covered container until ready to use.
3. Do ahead: Combine all the ingredients for the liquid coating and
set aside.
4. Preheat the oven to 350*F.
5. Remove the chicken from the brine and pat dry - discard the brine.
Brush the liquid coating over both sides of each piece of chicken
and then sprinkle generously with the dry rub.
6. Heat a grill or grill pan, one with raised ridges, and cook each
chicken piece by laying it on the grill or pan just long enough to
make the distinctive grill marks. Transfer the chicken to a baking
sheet and bake in the oven until it is golden brown and cooked
through, at least 20 minutes on each side. The brining will ensure
that the chicken is moist and tender.
INGREDIENTS
Brine:
8 cups water
1/4 cup salt
1 tablespoon Accent Flavor Enhancer
1 small chicken, cut up into 8 pieces
Liquid Coating:
1/4 cup vegetable oil
1/4 teaspoon liquid smoke
1/4 teaspoon soy sauce
Dry Rub Seasoning Mix:
2 teaspoons all-purpose flour
1/4 teaspoon salt
3/4 teaspoon chicken soup base
1/4 teaspoon beef soup base
1/4 teaspoon dried marjoram
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
Pinch dried oregano
Pinch garlic powder
DIRECTIONS
1. Do ahead: Make the brine by combining all the brine ingredients
in a pot large enough to hold all the chicken pieces and the water.
Dissolve the salt and Accent in the water, then add the chicken
pieces, making sure they are covered. Refrigerate the pot for at
least 2 hours.
2. Do ahead: Combine all the dry rub ingredients and store in a
covered container until ready to use.
3. Do ahead: Combine all the ingredients for the liquid coating and
set aside.
4. Preheat the oven to 350*F.
5. Remove the chicken from the brine and pat dry - discard the brine.
Brush the liquid coating over both sides of each piece of chicken
and then sprinkle generously with the dry rub.
6. Heat a grill or grill pan, one with raised ridges, and cook each
chicken piece by laying it on the grill or pan just long enough to
make the distinctive grill marks. Transfer the chicken to a baking
sheet and bake in the oven until it is golden brown and cooked
through, at least 20 minutes on each side. The brining will ensure
that the chicken is moist and tender.
Grub Rub
Definition: A Rub is a spice and/or herb mixture that is added to foods before cooking. Rubs can be completely dry or incorporate some liquids in which case it is called a wet rub or past. Rubs are most often used in barbecue and grilling because of their ability to stick to meats when grilled or smoked. Generally rubs start with paprika and/or chili powder to add color and mild flavor.
Also Known As: Dry Rub, Wet Rub, Spice Rub, Paste (when wet), Seasoning, Seasoning Rub, Dry marinade
So, this is my basic dry rub recipe. I like using mixture of spices, I think it works great on beef, pork or chicken. There is a lot of experimenting you can do with the spice blend.
The spices are used in a certain proportion- the rule of thumb is 1/3 salt, 1/3 sugar and 1/3 spice if you are doing a basic barbecue dry rub.
I like brown sugar and Lowerys for the salt and sugar part..... a good sea or kosher salt works well too.
for the spice mix I like chili powder, granulated garlic, onion powder, black pepper ( coarse cracked) paprika, and maybe a little cumin if im doing something southwestern - outherwise i leave it out.
Give it a try - expirement!
Also Known As: Dry Rub, Wet Rub, Spice Rub, Paste (when wet), Seasoning, Seasoning Rub, Dry marinade
So, this is my basic dry rub recipe. I like using mixture of spices, I think it works great on beef, pork or chicken. There is a lot of experimenting you can do with the spice blend.
The spices are used in a certain proportion- the rule of thumb is 1/3 salt, 1/3 sugar and 1/3 spice if you are doing a basic barbecue dry rub.
I like brown sugar and Lowerys for the salt and sugar part..... a good sea or kosher salt works well too.
for the spice mix I like chili powder, granulated garlic, onion powder, black pepper ( coarse cracked) paprika, and maybe a little cumin if im doing something southwestern - outherwise i leave it out.
Give it a try - expirement!
Grub Rub
I like to make grub rub for when I BBQ! but its also good for baked chicken - or to sprinkle on fish..... endless potential!
Irish Car Bomb Cupcakes
Irish Car Bomb Cupcakes
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes. [I used a star tip and made little "poofs" everywhere and sprinkled it with various colors of sanding sugar to keep it looking festive for New Years. I bet shaved dark and white chocolates would look gorgeous as well.]
Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)
Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.
Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
Ice and decorate the cupcakes. [I used a star tip and made little "poofs" everywhere and sprinkled it with various colors of sanding sugar to keep it looking festive for New Years. I bet shaved dark and white chocolates would look gorgeous as well.]
Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
Tuesday, March 9, 2010
cajun pasta
Cajun Sauce
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 1/2 cups whipping cream
1 cup low-salt chicken broth
4 tablespoons julienned basil
1 cup grated Parmesan cheese
1 cup sliced mushrooms
Salt and pepper
Pasta
1 package bow-tie pasta, cooked according to package directions
Shaved Parmesan cheese, for serving
Chicken
3/4 cup bread crumbs
2 tablespoons flour
1/4 cup grated Parmesan cheese
1 cup milk
4 tablespoons vegetable or olive oil
6 boneless, skinless chicken breasts, pounded 1/4 inch thick
1. Do ahead: Make the Cajun sauce by sautéing the yellow and red peppers, onion, garlic, and pepper flakes in the butter. Add the cream and chicken broth. Bring to a quick boil then lower the heat and simmer until reduced by one cup. Add the basil, Parmesan cheese, and mushrooms, then season with salt and pepper. Simmer a few minutes more, until all ingredients are combined. Set aside or refrigerate in a covered container and gently reheat the sauce when ready to use.
2. To make the chicken breasts, combine the bread crumbs, flour, and Parmesan cheese in a shallow bowl. Put the milk in a separate bowl. Heat the oil in a large skillet. Dip each breast in the bread crumb mixture, then in the milk, and one more time in the crumbs, pressing gently to make sure the crumbs stick. Sauté until golden brown on both sides and cooked through. Keep each breast warm until all are done.
3. To serve, toss the cooked pasta with the Cajun sauce, ladle into individual bowls, and top with a chicken breast. Garnish with a little more Parmesan cheese on top.
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
2 1/2 cups whipping cream
1 cup low-salt chicken broth
4 tablespoons julienned basil
1 cup grated Parmesan cheese
1 cup sliced mushrooms
Salt and pepper
Pasta
1 package bow-tie pasta, cooked according to package directions
Shaved Parmesan cheese, for serving
Chicken
3/4 cup bread crumbs
2 tablespoons flour
1/4 cup grated Parmesan cheese
1 cup milk
4 tablespoons vegetable or olive oil
6 boneless, skinless chicken breasts, pounded 1/4 inch thick
1. Do ahead: Make the Cajun sauce by sautéing the yellow and red peppers, onion, garlic, and pepper flakes in the butter. Add the cream and chicken broth. Bring to a quick boil then lower the heat and simmer until reduced by one cup. Add the basil, Parmesan cheese, and mushrooms, then season with salt and pepper. Simmer a few minutes more, until all ingredients are combined. Set aside or refrigerate in a covered container and gently reheat the sauce when ready to use.
2. To make the chicken breasts, combine the bread crumbs, flour, and Parmesan cheese in a shallow bowl. Put the milk in a separate bowl. Heat the oil in a large skillet. Dip each breast in the bread crumb mixture, then in the milk, and one more time in the crumbs, pressing gently to make sure the crumbs stick. Sauté until golden brown on both sides and cooked through. Keep each breast warm until all are done.
3. To serve, toss the cooked pasta with the Cajun sauce, ladle into individual bowls, and top with a chicken breast. Garnish with a little more Parmesan cheese on top.
Friday, February 19, 2010
Onion Soup with Scallion and Gruyere Croutons
3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 750ml bottle red wine
1 small bunch thyme (12 sprigs) cut into 4" lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated
In a 12-quart stockpot, saute the onions, shallots, leeks, scallion
whites, garlic and a heavy pinch of salt in 2 tablespoons oil until
the onions begin to caramelize. Deglaze with red wine. Add the
thyme and stock to the pot. Bring the soup to a boil, reduce heat
to low, and simmer for at least 1 hour. Adjust the seasoning with
salt and pepper.
While the soup is simmering, preheat the oven to broil. Toss the
bread coins with the remaining 2 tablespoons oil and place flat on
a sheet pan. Toss the scallion greens with the Gruyere, and top
each coin with the mixture. Bake on a rack in the middle of the
oven for 3 minutes and then transfer to the broiler to lightly
brown the tops. The cheese should be bubbly. Ladle the soup into
bowls and top with croutons.
Serves 6-8
3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 750ml bottle red wine
1 small bunch thyme (12 sprigs) cut into 4" lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated
In a 12-quart stockpot, saute the onions, shallots, leeks, scallion
whites, garlic and a heavy pinch of salt in 2 tablespoons oil until
the onions begin to caramelize. Deglaze with red wine. Add the
thyme and stock to the pot. Bring the soup to a boil, reduce heat
to low, and simmer for at least 1 hour. Adjust the seasoning with
salt and pepper.
While the soup is simmering, preheat the oven to broil. Toss the
bread coins with the remaining 2 tablespoons oil and place flat on
a sheet pan. Toss the scallion greens with the Gruyere, and top
each coin with the mixture. Bake on a rack in the middle of the
oven for 3 minutes and then transfer to the broiler to lightly
brown the tops. The cheese should be bubbly. Ladle the soup into
bowls and top with croutons.
Serves 6-8
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