Lemon Meringue Cupcakes
These sweet and tangy treats are sure to interest young and old alike at your next special gathering. Lemon chiffon cupcakes hide a surprise lemon curd filling and are topped with fluffy toasted meringue.
Directions
Prepare the Lemon Chiffon Cupcakes.
Preheat the oven to 375°F. Prepare pans with cupcake liners. Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer and reserve. In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute. Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed. In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form. Gently blend one-third of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites. Divide the batter evenly among the prepared pans. Bake at 375°F until the top of the cupcakes spring back to the touch, about 20 minutes. Let the cupcakes cool in the pans for a few minutes before turning out onto a wire rack to finish cooling before decorating.
Prepare Lemon Curd.
Combine half of the butter, half of the sugar, the lemon juice, and zest and bring to a boil over medium heat, stirring gently to dissolve the sugar. Meanwhile, blend the egg yolks with the remaining sugar. Temper the mixture by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whip. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly, until the whisk leaves a trail in the curd. Remove from the heat. Stir in the remaining butter. Strain the curd into a shallow container or bowl. Cover with plastic wrap placed directly on the surface of the curd. Cool over an ice bath. Store the curd, covered, in the refrigerator for up to 3 days.
Prepare Swiss Meringue Buttercream.
Put the egg whites and sugar in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment and stir together until the sugar is blended into the egg whites. Place the bowl over a saucepan of simmering water and stir frequently until the sugar dissolves and the mixture reaches 140°F. Transfer the bowl to the mixer and beat on high speed until the meringue is thick and glossy and has a stiff peak.
Finish the cupcakes.
Fill a piping bag fitted with a large plain tip two-thirds full with lemon curd. Insert the tip as far as it will go inside the center of the cupcake and apply gentle pressure. Try not to squeeze too hard or lemon curd will squirt out the top of the cupcake. Stop filling once you see any lemon curd around the base of the tip. Repeat with the remaining cupcakes. Clean the piping bag and tip and fill it two-thirds full with Swiss meringue. Pipe a large pearl of meringue on top of each cupcake. Use the back of a spoon to lift up areas of the meringue, creating spikes. Lightly toast the meringue with a kitchen torch or under the broiler until the tips of the meringue are golden brown.
Ingredients
Makes 24 cupcakes
Lemon Chiffon Cupcakes
3 cups cake flour
2 teaspoons baking powder
1 cup sugar, divided
4 large egg yolks
1 cup vegetable oil
1 cup water
1/2 teaspoon vanilla extract
Zest of 1 lemon
4 large egg whites
Lemon Curd
1 cup butter, cubed
1 cup sugar
1 cup lemon juice
Zest of 3 lemons
10 large egg yolks
Swiss Meringue Buttercream
4 large egg whites
1 cup sugar
This recipe is from The Culinary Institute of America's Cake Art cookbook, which is available for purchase at bookstores nationwide.
Thursday, May 28, 2009
Wednesday, May 27, 2009
yogurt parfait
This recipe is so simple and works great as a healthy breakfast,
lunch or a quick snack. I use blueberries and strawberries because they are Braydens favorites - but you can throw anything in there!
4 cups vanilla-flavored low-fat yogurt
1 container strawberries - sliced
1/3 cup blueberries,
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.
Makes 4 servings.
lunch or a quick snack. I use blueberries and strawberries because they are Braydens favorites - but you can throw anything in there!
4 cups vanilla-flavored low-fat yogurt
1 container strawberries - sliced
1/3 cup blueberries,
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Top with granola and serve. Repeat for remaining 3 glasses.
Makes 4 servings.
Monday, May 18, 2009
Lemon - Thyme pound cake
Lemon-Thyme Pound Cake
1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon zest
2 - 3 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup milk
2-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar (or skip it!)
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves
Preheat oven to 325°. Grease and flour a Bundt pan.
In a large bowl, beat the sugar and butter together until smooth. Set aside.
Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.
Stir the lemon rind, lemon juice, vanilla , and milk into the
egg/sugar/butter mixture.
Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.
Add the cream of tartar to the egg whites and whip until foamy. Add the sugar
and beat until stiff peaks are formed.
Gently fold the egg whites and thyme leaves into the batter.
Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.
Invert the cake on a rack and cool in the pan.
Makes 16 servings
1 cup sugar
1-1/2 cups (3 sticks) butter, softened
8 large eggs, separated
1 tablespoon grated lemon zest
2 - 3 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup milk
2-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cream of tartar (or skip it!)
3/4 cup sugar
1/2 cup fresh whole lemon-thyme leaves
Preheat oven to 325°. Grease and flour a Bundt pan.
In a large bowl, beat the sugar and butter together until smooth. Set aside.
Separate the eggs, placing the whites in a separate large bowl and mixing the
yolks into the sugar and butter mixture.
Stir the lemon rind, lemon juice, vanilla , and milk into the
egg/sugar/butter mixture.
Sift the flour, baking powder, and salt (NOT the cream of tartar) into the batter
and beat in at low speed.
Add the cream of tartar to the egg whites and whip until foamy. Add the sugar
and beat until stiff peaks are formed.
Gently fold the egg whites and thyme leaves into the batter.
Spoon the batter into the prepared pan and bake for 1-1/4 to 1- 1/2 hours; test
with a toothpick.
Invert the cake on a rack and cool in the pan.
Makes 16 servings
Thursday, May 14, 2009
Thai Peanut Noodles
Thai Peanut Noodles
You can vary the level of spiciness to your liking I dumb it down for Brayyden - and spice it up for just me -
Spicy Thai Peanut Noodles
2 T oil sesame oil
8 oz soba noodles (you could also use udon or rice noodles if you have a preference)
8 scallions, sliced
3 garlic cloves, minced
1 T minced fresh ginger root
12 oz of.....you can use whatever you like: chicken, tofu, beef, pork
2 cups veggies, julienned (I used cabbage, peppers and carrots 1 cup broth (homemade if you have it)
2 T smooth or creamy peanut butter
1 t Sriracha (or other hot sauce)
2 T fish sauce
2 T soy
juice of 2 limes
chopped fresh herbs: mint, basil and cilantro
Follow the directions on the noodles package to cook the noodles.
heat up the oil
In a skillet, add the scallions, garlic and ginger root. Saute for 1-2 minutes, till fragrant. Add the meat and saute till almost cooked through.
Meanwhile, combine the broth, peanut butter, Sriracha, fish sauce, soy, and lime juice. Add this to the skillet and continue cooking till the sauce is heated. Next, add the veggies. Cook until the veggies are tender and crisp, but not soggy.
Drain the noodles and add them to the skillet. Heat the entire dish then serve with fresh herbs on top.
You can vary the level of spiciness to your liking I dumb it down for Brayyden - and spice it up for just me -
Spicy Thai Peanut Noodles
2 T oil sesame oil
8 oz soba noodles (you could also use udon or rice noodles if you have a preference)
8 scallions, sliced
3 garlic cloves, minced
1 T minced fresh ginger root
12 oz of.....you can use whatever you like: chicken, tofu, beef, pork
2 cups veggies, julienned (I used cabbage, peppers and carrots 1 cup broth (homemade if you have it)
2 T smooth or creamy peanut butter
1 t Sriracha (or other hot sauce)
2 T fish sauce
2 T soy
juice of 2 limes
chopped fresh herbs: mint, basil and cilantro
Follow the directions on the noodles package to cook the noodles.
heat up the oil
In a skillet, add the scallions, garlic and ginger root. Saute for 1-2 minutes, till fragrant. Add the meat and saute till almost cooked through.
Meanwhile, combine the broth, peanut butter, Sriracha, fish sauce, soy, and lime juice. Add this to the skillet and continue cooking till the sauce is heated. Next, add the veggies. Cook until the veggies are tender and crisp, but not soggy.
Drain the noodles and add them to the skillet. Heat the entire dish then serve with fresh herbs on top.
Tuesday, May 12, 2009
asparagus *yay springtime* Panzanella salad
Spring Panzanella
Ingredients
2 pound medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained - or chopped green beans
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula
Wedge feta or ricotta salata
Directions
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
In a large bowl, combine the croutons, asparagus tips, peas ( or green beans), and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
Panzanella Croutons:
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
Yield: 4 to 4 1/2 cups
Ingredients
2 pound medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained - or chopped green beans
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula
Wedge feta or ricotta salata
Directions
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
In a large bowl, combine the croutons, asparagus tips, peas ( or green beans), and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
Panzanella Croutons:
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
Yield: 4 to 4 1/2 cups
Tomato Asiago tart
Tomato asiago tart
Crust:
1 2/3 cups all-purpose flour
4 ounces (1/2 cup) butter
1 egg yolk
Pinch of salt
1/4 cup ice water, approximately
3/4 to 1 cup dried beans, for baking weights
Filling
2 large tomatoes, preferably heirloom
1 1/2 cups heavy cream
3 eggs
4 garlic cloves, roasted and pureed**
1 1/2 cups (about 6 ounces) grated Asiago cheese
20 basil leaves, for garnish
*Instead of making the dough, you can use a 9- or 10-inch prepared, unbaked pie crust.
**To roast and purée the garlic: Choose plump cloves. Scatter, unpeeled, in a baking pan. Salt and drizzle with the olive oil. Bake at 375ºF for 25 minutes. Peel the cloves and mash, adding a little olive oil if too dry.
Cooking Directions:
For the dough, mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs. Add the water, a tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.
Preheat the oven to 350ºF.
Roll the dough in a circle 1/8 inch thick. (If you are using a 9-inch purchased crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent dough from rising. (Or, generously prick the crust, bottom, and sides, with a fork.)
Bake about 10 minutes. Remove the beans and the foil. Set the crust aside on a cooling rack.
For the filling, preheat the oven to 375ºF.
Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.
Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer if necessary.) Remove from the oven and let the pie cool on the rack for 20 minutes.
Garnish the tart with basil leaves and serve.
Crust:
1 2/3 cups all-purpose flour
4 ounces (1/2 cup) butter
1 egg yolk
Pinch of salt
1/4 cup ice water, approximately
3/4 to 1 cup dried beans, for baking weights
Filling
2 large tomatoes, preferably heirloom
1 1/2 cups heavy cream
3 eggs
4 garlic cloves, roasted and pureed**
1 1/2 cups (about 6 ounces) grated Asiago cheese
20 basil leaves, for garnish
*Instead of making the dough, you can use a 9- or 10-inch prepared, unbaked pie crust.
**To roast and purée the garlic: Choose plump cloves. Scatter, unpeeled, in a baking pan. Salt and drizzle with the olive oil. Bake at 375ºF for 25 minutes. Peel the cloves and mash, adding a little olive oil if too dry.
Cooking Directions:
For the dough, mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs. Add the water, a tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.
Preheat the oven to 350ºF.
Roll the dough in a circle 1/8 inch thick. (If you are using a 9-inch purchased crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent dough from rising. (Or, generously prick the crust, bottom, and sides, with a fork.)
Bake about 10 minutes. Remove the beans and the foil. Set the crust aside on a cooling rack.
For the filling, preheat the oven to 375ºF.
Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.
Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer if necessary.) Remove from the oven and let the pie cool on the rack for 20 minutes.
Garnish the tart with basil leaves and serve.
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin Makes: 4 servings
Ingredients
1 (1 lb.) pork tenderloin
1/4 cup balsamic vinegar
3 tablespoons chopped garlic
Directions
1. Rinse pork and pat dry. Stir together vinegar, garlic, and pepper in a cup. Place in a large heavy-duty resealable plastic bag with pork and seal, turning until coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.
Remove pork from marinade and place on vegetables. Pour marinade over pork; season with salt and pepper . Roast, turning pork halfway through, until an instant-read thermometer inserted in center of pork registers 150 degree F and vegetables are tender, about 30 minutes.
Let pork stand in pan 10 minutes before carving into 1/4-inch-thick slices. Arrange pork slices over vegetables on a serving platter. Makes 4 servings.
Ingredients
1 (1 lb.) pork tenderloin
1/4 cup balsamic vinegar
3 tablespoons chopped garlic
Directions
1. Rinse pork and pat dry. Stir together vinegar, garlic, and pepper in a cup. Place in a large heavy-duty resealable plastic bag with pork and seal, turning until coated well. Marinate at room temperature, turning bag occasionally, 30 minutes.
Remove pork from marinade and place on vegetables. Pour marinade over pork; season with salt and pepper . Roast, turning pork halfway through, until an instant-read thermometer inserted in center of pork registers 150 degree F and vegetables are tender, about 30 minutes.
Let pork stand in pan 10 minutes before carving into 1/4-inch-thick slices. Arrange pork slices over vegetables on a serving platter. Makes 4 servings.
ancho spiced sweet potato fries
Ingredients
2 medium sweet potatoes, scrubbed
1 tbsp sugar
1 tsp salt
1 tsp ground cumin
1 tsp ground ancho chile or chili powder
cooking spray
Directions
1. Heat broiler to high and cut potatoes lengthwise into 1/2-inch-thick slices. Combine sugar, salt, cumin and ancho chile. Place sweet potatoes on the greased rack of an unheated broiler pan. Coat both sides of potato slices with cooking spray; sprinkle both sides with about half the sugar mixture. Broil 4 to 6 inches from heat for 10 min or until tender, turning once.
2 medium sweet potatoes, scrubbed
1 tbsp sugar
1 tsp salt
1 tsp ground cumin
1 tsp ground ancho chile or chili powder
cooking spray
Directions
1. Heat broiler to high and cut potatoes lengthwise into 1/2-inch-thick slices. Combine sugar, salt, cumin and ancho chile. Place sweet potatoes on the greased rack of an unheated broiler pan. Coat both sides of potato slices with cooking spray; sprinkle both sides with about half the sugar mixture. Broil 4 to 6 inches from heat for 10 min or until tender, turning once.
Turkey/pork/or chicken enchiladas.... low fat full flavor
Low fat enchiladas
Ingredients
2 to 2-1/2 cups shredded, cooked turkey , chicken or pork
1 (14-1/2-oz) can no-salt diced tomatoes
1 (15 oz) can black beans, rinsed
1- 1/2 cups salsa
3/4 cup (3 oz total) shredded Colby Jack and Monterey Jack cheese
1/2 cup light sour cream
3 scallions, sliced
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
8 7- to 8-inch whole-wheat or regular flour tortillas
1 tsp bottled hot pepper sauce
Directions
1. Heat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 of the salsa, 1/2 of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside.
2. For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions
Ingredients
2 to 2-1/2 cups shredded, cooked turkey , chicken or pork
1 (14-1/2-oz) can no-salt diced tomatoes
1 (15 oz) can black beans, rinsed
1- 1/2 cups salsa
3/4 cup (3 oz total) shredded Colby Jack and Monterey Jack cheese
1/2 cup light sour cream
3 scallions, sliced
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
8 7- to 8-inch whole-wheat or regular flour tortillas
1 tsp bottled hot pepper sauce
Directions
1. Heat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 of the salsa, 1/2 of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside.
2. For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions
Prosciutto, Asparagus, and Roasted Beet Salad with Parmesan Curls
Prosciutto, Asparagus, and Roasted Beet Salad with Parmesan
Makes: 4 servings
Ingredients
1 bunch medium beets, or 1 can (15 oz.) whole peeled beets, drained
2 tablespoons balsamic vinegar
1-1/4 pounds medium asparagus, stem ends trimmed
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 ounces mache lettuce
1/4 pound sliced prosciutto
1/3 cup Parmigiano-Reggiano curls (shaved with vegetable peeler from a wedge)
3 tablespoons pine nuts, toasted
Directions
1. Preheat oven to 425 degree F. If using fresh beets, trim tops, leaving 1 inch of stem attached. Wrap tightly in foil and roast in middle of oven until very tender, about 1 hour. Carefully remove foil and let cool; peel.
2. Cut beets into eighths and transfer to a bowl. Toss with 1 tablespoon vinegar; salt and pepper to taste. Let stand 15 minutes.
3. Meanwhile, bring a large saucepan of water to a boil; add salt. Add asparagus and cook until just tender, about 3 minutes. Drain in a colander and transfer to a bowl filled with ice and cold water to cool. Drain in colander and pat dry.
4. Drain liquid from beets into a bowl and whisk in remaining 1 tablespoon vinegar, the mustard, and oil; salt and pepper to taste, for dressing.
5. Separately arrange beets, asparagus, and lettuce on serving plates. Place prosciutto over asparagus and top lettuce with cheese and pine nuts. Drizzle dressing over lettuce and beets. Season all with salt and pepper.
Makes: 4 servings
Ingredients
1 bunch medium beets, or 1 can (15 oz.) whole peeled beets, drained
2 tablespoons balsamic vinegar
1-1/4 pounds medium asparagus, stem ends trimmed
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 ounces mache lettuce
1/4 pound sliced prosciutto
1/3 cup Parmigiano-Reggiano curls (shaved with vegetable peeler from a wedge)
3 tablespoons pine nuts, toasted
Directions
1. Preheat oven to 425 degree F. If using fresh beets, trim tops, leaving 1 inch of stem attached. Wrap tightly in foil and roast in middle of oven until very tender, about 1 hour. Carefully remove foil and let cool; peel.
2. Cut beets into eighths and transfer to a bowl. Toss with 1 tablespoon vinegar; salt and pepper to taste. Let stand 15 minutes.
3. Meanwhile, bring a large saucepan of water to a boil; add salt. Add asparagus and cook until just tender, about 3 minutes. Drain in a colander and transfer to a bowl filled with ice and cold water to cool. Drain in colander and pat dry.
4. Drain liquid from beets into a bowl and whisk in remaining 1 tablespoon vinegar, the mustard, and oil; salt and pepper to taste, for dressing.
5. Separately arrange beets, asparagus, and lettuce on serving plates. Place prosciutto over asparagus and top lettuce with cheese and pine nuts. Drizzle dressing over lettuce and beets. Season all with salt and pepper.
classic artichoke dip....
Hot baked artichoke dip....
Drain and chop two 14-ounce cans artichoke hearts.
1/4 cup minced onion
3 cloves minced garlic
Stir in 1 cup each mayonnaise, cream cheese
and grated Parmesan cheese.
Transfer to 1-quart casserole.
Bake, uncovered, in a 350-degree oven for 25 to 30 minutes or until heated through. Top with Parmesan shards. Makes 3 1/4 cups
Drain and chop two 14-ounce cans artichoke hearts.
1/4 cup minced onion
3 cloves minced garlic
Stir in 1 cup each mayonnaise, cream cheese
and grated Parmesan cheese.
Transfer to 1-quart casserole.
Bake, uncovered, in a 350-degree oven for 25 to 30 minutes or until heated through. Top with Parmesan shards. Makes 3 1/4 cups
Monday, May 11, 2009
Pasta and sausage with Tomato-cream sauce
Ingredients
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style diced tomatoes, drained 1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 cup parmesan
3 tablespoons minced fresh parsley
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley and parmesan
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can Italian-style diced tomatoes, drained 1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 cup parmesan
3 tablespoons minced fresh parsley
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through. Sprinkle with parsley and parmesan
Herbed Pasta Salad....
Herbed Pasta Salad
12 ounces rotini (corkscrew) pasta
1/4 cup red-wine vinegar
1 tbsp. water
1 1/2 tsp. salt
1/2 tsp. sugar
5 tsp. minced fresh herb leaves Taragon, marjoram, chives, rosemary,
1/8 tsn. ground black pepper
1/3 cup olive oil
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
3/4 cup shredded carrots
3/4 cup diced Fontina, or perlini mozzarella
1/2 cup chopped fresh basil leaves
1/2 cup chopped flat leaf parsley
1/4 cup olives, chopped ( if you like)
1/4 cup pepperoni chopped up
1/2 small zucchini diced
1/4 small red onion diced
2 cloves fresh garlic minced
Method:
1. In a large pot of salted boiling water, cook the pasta until tender, about 8 minutes. Drain it in a colander, rinse well, and drain again.
2. Meanwhile, in a large bowl, whisk together the vinegar, water, salt, sugar, fresh herbs, and pepper. Add the oil in a stream, whisking until well blended.
3. Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad at room temperature. Serves 8 to 10.
12 ounces rotini (corkscrew) pasta
1/4 cup red-wine vinegar
1 tbsp. water
1 1/2 tsp. salt
1/2 tsp. sugar
5 tsp. minced fresh herb leaves Taragon, marjoram, chives, rosemary,
1/8 tsn. ground black pepper
1/3 cup olive oil
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
3/4 cup shredded carrots
3/4 cup diced Fontina, or perlini mozzarella
1/2 cup chopped fresh basil leaves
1/2 cup chopped flat leaf parsley
1/4 cup olives, chopped ( if you like)
1/4 cup pepperoni chopped up
1/2 small zucchini diced
1/4 small red onion diced
2 cloves fresh garlic minced
Method:
1. In a large pot of salted boiling water, cook the pasta until tender, about 8 minutes. Drain it in a colander, rinse well, and drain again.
2. Meanwhile, in a large bowl, whisk together the vinegar, water, salt, sugar, fresh herbs, and pepper. Add the oil in a stream, whisking until well blended.
3. Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad at room temperature. Serves 8 to 10.
Roasted corn on the cob....
Roasted corn on the cob
1 dozen ears of corn, with husks
1 stick butter
Salt and pepper
1. Without removing the husks or silk, soak the corn in water for 30 minutes.
2. Remove from the water and place the ears directly on the grill or coals. Rotate them with a pair of tongs while grilling so that all the sides are evenly cooked. The corn should be ready in 8 to 16 minutes, depending on how hot the fire is.
3. Remove from the grill and peel carefully because the ears will be very hot. The husks and silks should come off easily. Spread butter on the corn and season with salt and pepper. Serves 10 to 12.
I really like to take my corn and slater it with cilantro-garlic butter
In the bowl of the food processor - place....
1/3 bunch of cilantro leaves
2 cloves garlic
1 tbsp ( heaping) mayo or sourcream
1/2 stick butter
cracked black pepper
salt
wizz and spread on grilled corn....
also good on grilled chicken!
1 dozen ears of corn, with husks
1 stick butter
Salt and pepper
1. Without removing the husks or silk, soak the corn in water for 30 minutes.
2. Remove from the water and place the ears directly on the grill or coals. Rotate them with a pair of tongs while grilling so that all the sides are evenly cooked. The corn should be ready in 8 to 16 minutes, depending on how hot the fire is.
3. Remove from the grill and peel carefully because the ears will be very hot. The husks and silks should come off easily. Spread butter on the corn and season with salt and pepper. Serves 10 to 12.
I really like to take my corn and slater it with cilantro-garlic butter
In the bowl of the food processor - place....
1/3 bunch of cilantro leaves
2 cloves garlic
1 tbsp ( heaping) mayo or sourcream
1/2 stick butter
cracked black pepper
salt
wizz and spread on grilled corn....
also good on grilled chicken!
Friday, May 8, 2009
Green Beans with Bacon and Bleu Cheese
Ingredients:
Kosher salt
1 pound haricots verts, trimmed
3 slices bacon
4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.
Kosher salt
1 pound haricots verts, trimmed
3 slices bacon
4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.
Tuesday, May 5, 2009
Spicy Pineapple Glazed Salmon
Serves 4
Spicy Pineapple Glaze Ingredients:
1/2 Cup Sweet Chili Sauce ( I like mae ploy)
1 ea 8 oz can Crushed Pineapple in Pineapple Juice
1/2-1 Tsp Cajun Seasoning ( I like tony chacheres!)
Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray
Preparation:
1. Preheat the oven to 400 degrees and place the Salmon in a 9X13
baking dish sprayed with Nonstick Cooking Spray. Season the Salmon
with Salt and Pepper.
2. In a small bowl, combine all the Glaze ingredients and mix well.
Generously top each piece of Salmon with a scoop of the Spicy
Pineapple Glaze.
3. Bake the Salmon for 15-20 minutes or until the fish flakes
easily with a fork.
Eat More Salmon
No common fish delivers more of the omega-3 fatty acids that help
keep arteries clear and hearts strong than salmon. The past decade
has shown that these fatty acids may also strengthen the immune
system and eyesight, and even improve mental health.
The only
fish we eat more of are shrimp and canned tuna.
Whether grilled,
seared, broiled or made into burgers or cakes -- you can't go wrong
with salmon.
Spicy Pineapple Glaze Ingredients:
1/2 Cup Sweet Chili Sauce ( I like mae ploy)
1 ea 8 oz can Crushed Pineapple in Pineapple Juice
1/2-1 Tsp Cajun Seasoning ( I like tony chacheres!)
Fish Ingredients:
4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray
Preparation:
1. Preheat the oven to 400 degrees and place the Salmon in a 9X13
baking dish sprayed with Nonstick Cooking Spray. Season the Salmon
with Salt and Pepper.
2. In a small bowl, combine all the Glaze ingredients and mix well.
Generously top each piece of Salmon with a scoop of the Spicy
Pineapple Glaze.
3. Bake the Salmon for 15-20 minutes or until the fish flakes
easily with a fork.
Eat More Salmon
No common fish delivers more of the omega-3 fatty acids that help
keep arteries clear and hearts strong than salmon. The past decade
has shown that these fatty acids may also strengthen the immune
system and eyesight, and even improve mental health.
The only
fish we eat more of are shrimp and canned tuna.
Whether grilled,
seared, broiled or made into burgers or cakes -- you can't go wrong
with salmon.
make your own playdough!
can we make it ---- yes we can!!!
homemade playdough in a jiffy!
Just 5 basic pantry ingredients add in an adult to heat the water, and the world of color, fun and fantasy are just around the corner.
Playdough
2 cups Unbleached All Purpose Flour ( again I always use king arthur, even for this... good flour makes good dough)
1 cup salt
1 tablespoon cream of tartar
1 tablespoon vegetable oil
2 cups very hot water
various food coloring (optional but fun)
various scented oils or liquid flavorings (again, optional)
1) Mix the flour, salt, cream of tartar with a whisk until well blended. Break up any lumps of salt with your fingers.
2) Add the oil to the hot water (a good job for grownups). Mix into the flour blend until a smooth dough forms. The dough will be quite warm to being with, but cools quickly.
3) If using colors and scents, divide the dough into sections and scent and color each. Wearing rubber gloves for the initial kneading will help keep your hands from becoming stained.
4) Once your shapes, critters, and designs are done, they can be dried at room temperature overnight, or longer, and painted with craft paints for lasting treasures. If you are not keeping shapes, etc. the playdough can be stored airtight in the fridge for one week.
homemade playdough in a jiffy!
Just 5 basic pantry ingredients add in an adult to heat the water, and the world of color, fun and fantasy are just around the corner.
Playdough
2 cups Unbleached All Purpose Flour ( again I always use king arthur, even for this... good flour makes good dough)
1 cup salt
1 tablespoon cream of tartar
1 tablespoon vegetable oil
2 cups very hot water
various food coloring (optional but fun)
various scented oils or liquid flavorings (again, optional)
1) Mix the flour, salt, cream of tartar with a whisk until well blended. Break up any lumps of salt with your fingers.
2) Add the oil to the hot water (a good job for grownups). Mix into the flour blend until a smooth dough forms. The dough will be quite warm to being with, but cools quickly.
3) If using colors and scents, divide the dough into sections and scent and color each. Wearing rubber gloves for the initial kneading will help keep your hands from becoming stained.
4) Once your shapes, critters, and designs are done, they can be dried at room temperature overnight, or longer, and painted with craft paints for lasting treasures. If you are not keeping shapes, etc. the playdough can be stored airtight in the fridge for one week.
Sunday, May 3, 2009
for the non-margartia crowd -get a little black and blue on cinco de mayo!
For the non-margarita crowd, below is a recipe for José Andres’ Black & Blue cocktail, a refreshing, fruit-filled tipple kicked up with a Mezcal float .
Black & Blue
Ingredients:
2 blackberries
2 raspberries
6 blueberries
2 lime wedges
1 tablespoon sugar
3 mint leaves
1 ½ oz. tequila
Sprite
½ oz. Mezcal ( or tequila again if you dont have or dont want mezcal!)
3 blueberries and small mint leaves (for garnish)
Method: Combine the berries, lime and sugar in a pint glass and muddle. Add the mint leaves and tequila and shake. Strain into a highball glass filled halfway with ice. Fill glass almost to the top with Sprite. Top with the Mezcal. Garnish with the remaining blueberries and mint leaves.
Cinco de Mayo (which, by the way, commemorates Mexico’s victory at the Battle of Puebla over Napolean’s French invaders in1862 and is not Mexican Independence Day) and the margarita seem sonomous -- and it is a fact that the margarita has become one of the most popular drink concoctions in the world.
Since the Tex-Mex boom of the 1970s and the release of the Jimmy Buffet song Margaritaville in 1977, the margarita has become the official libation of summer, sand and all that that entails. Unfortunately its image as a cheap drink made with bad mixers, muddled (and I use that term in the worst way) with questionable fake fruit products and perhaps worst of all, served frozen like sorbet or even a snowcone, has turned many purists away, ultimately robbing them of the simple, pure, sweet and sour taste that characterizes a good margarita. I for one think we need to start a margartia revloution - back to basics - now pass the tequila!
Black & Blue
Ingredients:
2 blackberries
2 raspberries
6 blueberries
2 lime wedges
1 tablespoon sugar
3 mint leaves
1 ½ oz. tequila
Sprite
½ oz. Mezcal ( or tequila again if you dont have or dont want mezcal!)
3 blueberries and small mint leaves (for garnish)
Method: Combine the berries, lime and sugar in a pint glass and muddle. Add the mint leaves and tequila and shake. Strain into a highball glass filled halfway with ice. Fill glass almost to the top with Sprite. Top with the Mezcal. Garnish with the remaining blueberries and mint leaves.
Cinco de Mayo (which, by the way, commemorates Mexico’s victory at the Battle of Puebla over Napolean’s French invaders in1862 and is not Mexican Independence Day) and the margarita seem sonomous -- and it is a fact that the margarita has become one of the most popular drink concoctions in the world.
Since the Tex-Mex boom of the 1970s and the release of the Jimmy Buffet song Margaritaville in 1977, the margarita has become the official libation of summer, sand and all that that entails. Unfortunately its image as a cheap drink made with bad mixers, muddled (and I use that term in the worst way) with questionable fake fruit products and perhaps worst of all, served frozen like sorbet or even a snowcone, has turned many purists away, ultimately robbing them of the simple, pure, sweet and sour taste that characterizes a good margarita. I for one think we need to start a margartia revloution - back to basics - now pass the tequila!
Friday, May 1, 2009
coconut cream pie - to die for.....
Crust
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons (or more) ice water
Filling
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
Topping
2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract
PreparationFor crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.
* alternative* use a ghrahm cracker crust if you like - *
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons (or more) ice water
Filling
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
Topping
2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract
PreparationFor crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.
* alternative* use a ghrahm cracker crust if you like - *
while stuck in the desert - i find myself longing for.... FIDDLEHEADS!
Ostrich fern fiddleheads are found in damp areas of the Great Lakes, the Appalachians, New England, Quebec and the Maritime Provinces forests. Wooded riverbanks are reliable and many foragers will canoe a section of a stream, beaching the boat when they find a wild garden of ferns.
The unwritten ethic among fiddlehead foragers is to take three violin tops. A fern produces five to nine fronds per growing season, so harvesting more than three can jeopardize the plant’s survival.
The measuring stick for fiddleheads is coinage. the head should be roughly the size of a silver dollar -- Bigger than that and they start to toughen. By the end of the season, which is the end of May or early June depending on rainfall, the flavor becomes bitter, and the fern gets really tough.
The fern does present one culinary problem: it’s toxic. Though not nearly as bad as, raw fiddleheads can cause symptoms comparable to drinking water in a third-world country (nausea, vomiting, gastrointestinal pain). This is easily avoidable if the fiddleheads are boiled or steamed thoroughly. Of course, completely unrolled fern leaves should be avoided entirely.
boil it for about ten minutes -- It’s not a dish you want to serve al dente.On the plant, fiddleheads are generally a pale green. By boiling the fiddleheads, not only is the toxicity neutralized, but the color becomes more vivid. Especially with a picnh of salt and sugar added to the water!
Fiddleheads have the flavor of asparagus on steroids. And while asparagus can become soggy in the pot, fiddleheads retain their texture: the shoots are firm and crunchy while the infant leaf buds almost dissolve in the mouth.
Fiddleheads are best served boiled then sautéed with butter and served on the side of a beef, pork or fish dish. the flavor truly complements all meats.
Fiddleheads are also served on pasta with a touch of cream, parmesan and garlic. deeeelish!
The unwritten ethic among fiddlehead foragers is to take three violin tops. A fern produces five to nine fronds per growing season, so harvesting more than three can jeopardize the plant’s survival.
The measuring stick for fiddleheads is coinage. the head should be roughly the size of a silver dollar -- Bigger than that and they start to toughen. By the end of the season, which is the end of May or early June depending on rainfall, the flavor becomes bitter, and the fern gets really tough.
The fern does present one culinary problem: it’s toxic. Though not nearly as bad as, raw fiddleheads can cause symptoms comparable to drinking water in a third-world country (nausea, vomiting, gastrointestinal pain). This is easily avoidable if the fiddleheads are boiled or steamed thoroughly. Of course, completely unrolled fern leaves should be avoided entirely.
boil it for about ten minutes -- It’s not a dish you want to serve al dente.On the plant, fiddleheads are generally a pale green. By boiling the fiddleheads, not only is the toxicity neutralized, but the color becomes more vivid. Especially with a picnh of salt and sugar added to the water!
Fiddleheads have the flavor of asparagus on steroids. And while asparagus can become soggy in the pot, fiddleheads retain their texture: the shoots are firm and crunchy while the infant leaf buds almost dissolve in the mouth.
Fiddleheads are best served boiled then sautéed with butter and served on the side of a beef, pork or fish dish. the flavor truly complements all meats.
Fiddleheads are also served on pasta with a touch of cream, parmesan and garlic. deeeelish!
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