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.
Friday, May 21, 2010
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.
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