I have rhubarb plants on Whidbey Island that came with the house. I don't think I could kill them if I tried. As a result, for part of the season, I have way too much rhubarb. Thus began my search for good rhubarb recipes. If you have any, please share!
Ingredients:
1 recipe Martha Stewart’s pâte brisée
1 1/3 cups granulated sugar
6 Tbs unbleached all-purpose flour
A pinch of salt
2 ½ to 3 tsp freshly grated orange zest
1 ½ pounds fresh rhubarb, washed, trimmed, and chopped into ½-inch slices
1 Tbs unsalted butter
Good-quality vanilla ice cream, for serving
Preheat the oven to 450 degrees Fahrenheit, and position a rack in the lower third of the oven.
On a lightly floured surface, roll one disk of pâte brisée into a circle about 12 inches in diameter. Gently fit the round of pastry dough into a 9-inch pie plate, pressing it up smoothly along the sides. Trim away excess pastry from the rim. Slip the pie plate into the refrigerator for a few minutes while you prepare the filling.
In a medium bowl, combine the sugar, flour, salt, and orange zest, whisking to mix completely. Remove the pie plate from the refrigerator, and sprinkle ¼ of the sugar mixture over the pastry in the bottom of the pie plate. Heap the chopped rhubarb on top of the mixture. Distribute the rest of the sugar mixture evenly over the rhubarb; it may seem like a lot, but don’t be tempted to skimp. Cut the butter into a few small pieces, and disperse them over the filling.
On a lightly floured surface, roll the second disk of pastry dough into a circle 11-12 inches in diameter. Gently lay the round of dough atop the prepared pie, trimming away excess and then pinching and crimping along the edges to seal the top and bottom crusts together. With a sharp paring knife, gently cut three or four slits in the top crust to allow steam to escape.
Place the pie plate on a baking sheet (for ease of transport), and slide it into the oven. Bake for 15 minutes; then reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for another 40 minutes to 55 minutes, until the crust is lightly golden and the filling is bubbling up gently through the slits in the top crust. Allow to rest for at least 30 minutes before serving. Serve warm or cold, with vanilla ice cream.
Yield: 8 generous servings
(from Orangette)
Tuesday
Sabrina's Gnocchi and Sauce
Recipes from the one and only Sabrina Tatta, lecturer and advisor for the UW Italian Department. Did you know she made such a stink over the "year of the potato" she was on the UN's website? These recipes were from a fundraising event for UW Italian Studies.
To make gnocchi, you’ll need: a ricer, wooden cutting board, cookie sheet on which to lay gnocchi. You can use a fork to mash your gnocchi if you don’t have a ricer. Try to mash the lumps out but don’t overwork the potatoes or the starch will break down and your dough will be impossible to handle.
To cook gnocchi, you will need a large pot of boiling water salted with 2 tablespoons of salt and a slotted spoon. Place the gnocchi in the pot. When they float, they are cooked.
Ingredients
1 pound white potatoes or Yukon gold
1 egg
1 cup flour
Directions
Cook the potatoes. Microwave potatoes for 10 to 12 minutes until they are cooked. Or bake the potatoes for 1 1/2 hrs or less depending on size. Or boil potatoes for 30 minutes, but don’t poke them to see if they are cooked or they will be waterlogged. As soon as they are “fork tender” — use a tester potato that you can poke and waterlog all you want — put them onto a kitchen towel covered plate.
Skin the potatoes and rice them. Beat the egg in a separate bowl, then mix flour, potato and egg all together. Knead until all the ingredients are well blended. Let the dough rest for 10 minutes and then roll it out (do NOT let the dough sit longer than 10 minutes — the starch will break down and the dough will become goopy and impossible to handle).
Place gnocchi in boiling, salted water, and when they float, scoop them out with a slotted spoon and place in warm sauce. Serve hot. Buon appetito.
*These recipes assume you are making gnocchi for four lucky people and that you are making only one sauce, not both. If you make both sauces, double the gnocchi recipe.
Gorgonzola Sauce
(start the gorgonzola sauce when you finish assembling your gnocchi dough)
Ingredients
3 tablespoons of butter
1/4 pound of Gorgonzola or similar cheese (Roquefort, blue cheese)
1 1/4 cups of whole milk (or use 1/3 cup milk and 1/2 cup cream)
1/2 cup of grated Parmigiano-Reggiano (no second class substitutes)
1/8 teaspoon of fresh grated nutmeg (skip nutmeg if you don’t have whole nutmegs to grate!)
1 bay leaf
Fresh parsley, chopped
Pinch of salt and pepper to taste
Directions
Melt the butter in a saucepan on very low heat. Place Gorgonzola, Parmigiano, milk and bay leaf in saucepan and mash the Gorgonzola with a wooden spoon. The cheese will begin to dissolve with milk. When it looks saucy, turn off the heat. Grate about 1/4 teaspoon of fresh nutmeg into the dish
When you start boiling your gnocchi, put the Gorgonzola pan back on low heat for 2 to 3 minutes to reheat and then turn off, add your gnocchi as you drain them, and gently stir with a wooden spoon. Garnish dish with freshly ground pepper and chopped parsley. Add salt to taste (optional).
Sugo di pomodoro (Tomato sauce)
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, chopped
4 garlic cloves, chopped
1 28 ounce can whole tomatoes
1/4 teaspoon salt
1 bay leaf (not the CA bay)
Shredded basil
1/2 cup of Parmigiano-Reggiano (to flavor gnocchi at the end)
Directions
Heat oil and butter on medium heat, then add chopped onion and garlic. Cook for 8 minutes. If the onions start to stick to pan, add 1/4 cup of wine (white or red).
Cut whole canned tomatoes with kitchen scissors or crush them with a fork or a wooden spoon. Add tomatoes and bay leaf to pan. Simmer for 30 minutes or more while you make gnocchi.
When sauce does not taste “raw” anymore (30 to 40 minutes), turn off heat and add basil. Add butter in at the end for extra flavor (optional). Garnish sauced gnocchi with Parmigiano.
--Lecturer Sabrina Tatta
http://dailyuw.com/2008/10/9/professors-kitchen-professors-spill-secrets-their-/
To make gnocchi, you’ll need: a ricer, wooden cutting board, cookie sheet on which to lay gnocchi. You can use a fork to mash your gnocchi if you don’t have a ricer. Try to mash the lumps out but don’t overwork the potatoes or the starch will break down and your dough will be impossible to handle.
To cook gnocchi, you will need a large pot of boiling water salted with 2 tablespoons of salt and a slotted spoon. Place the gnocchi in the pot. When they float, they are cooked.
Ingredients
1 pound white potatoes or Yukon gold
1 egg
1 cup flour
Directions
Cook the potatoes. Microwave potatoes for 10 to 12 minutes until they are cooked. Or bake the potatoes for 1 1/2 hrs or less depending on size. Or boil potatoes for 30 minutes, but don’t poke them to see if they are cooked or they will be waterlogged. As soon as they are “fork tender” — use a tester potato that you can poke and waterlog all you want — put them onto a kitchen towel covered plate.
Skin the potatoes and rice them. Beat the egg in a separate bowl, then mix flour, potato and egg all together. Knead until all the ingredients are well blended. Let the dough rest for 10 minutes and then roll it out (do NOT let the dough sit longer than 10 minutes — the starch will break down and the dough will become goopy and impossible to handle).
Place gnocchi in boiling, salted water, and when they float, scoop them out with a slotted spoon and place in warm sauce. Serve hot. Buon appetito.
*These recipes assume you are making gnocchi for four lucky people and that you are making only one sauce, not both. If you make both sauces, double the gnocchi recipe.
Gorgonzola Sauce
(start the gorgonzola sauce when you finish assembling your gnocchi dough)
Ingredients
3 tablespoons of butter
1/4 pound of Gorgonzola or similar cheese (Roquefort, blue cheese)
1 1/4 cups of whole milk (or use 1/3 cup milk and 1/2 cup cream)
1/2 cup of grated Parmigiano-Reggiano (no second class substitutes)
1/8 teaspoon of fresh grated nutmeg (skip nutmeg if you don’t have whole nutmegs to grate!)
1 bay leaf
Fresh parsley, chopped
Pinch of salt and pepper to taste
Directions
Melt the butter in a saucepan on very low heat. Place Gorgonzola, Parmigiano, milk and bay leaf in saucepan and mash the Gorgonzola with a wooden spoon. The cheese will begin to dissolve with milk. When it looks saucy, turn off the heat. Grate about 1/4 teaspoon of fresh nutmeg into the dish
When you start boiling your gnocchi, put the Gorgonzola pan back on low heat for 2 to 3 minutes to reheat and then turn off, add your gnocchi as you drain them, and gently stir with a wooden spoon. Garnish dish with freshly ground pepper and chopped parsley. Add salt to taste (optional).
Sugo di pomodoro (Tomato sauce)
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, chopped
4 garlic cloves, chopped
1 28 ounce can whole tomatoes
1/4 teaspoon salt
1 bay leaf (not the CA bay)
Shredded basil
1/2 cup of Parmigiano-Reggiano (to flavor gnocchi at the end)
Directions
Heat oil and butter on medium heat, then add chopped onion and garlic. Cook for 8 minutes. If the onions start to stick to pan, add 1/4 cup of wine (white or red).
Cut whole canned tomatoes with kitchen scissors or crush them with a fork or a wooden spoon. Add tomatoes and bay leaf to pan. Simmer for 30 minutes or more while you make gnocchi.
When sauce does not taste “raw” anymore (30 to 40 minutes), turn off heat and add basil. Add butter in at the end for extra flavor (optional). Garnish sauced gnocchi with Parmigiano.
--Lecturer Sabrina Tatta
http://dailyuw.com/2008/10/9/professors-kitchen-professors-spill-secrets-their-/
Spicy Chicken and Greens with Pomegranate Dressing
Ingredients
Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese
Preparation
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Dressing:
1/3 cup pomegranate juice
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Salad:
1 (5-ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese
Preparation
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
Monday
Stacked Green Enchiladas
Ingredients:
2 poblano chiles (8oz total)
package of corn or flour tortillas
4c salsa verde, divided
2c shredded roasted chicken
3/4c sour cream, stirred to loosen, divided
6oz pepper jack cheese
3 Tbs chopped cilantro
Char chiles under boiler until blackened. Enclose in paperbag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2 inch strips.
Preheat oven to 375*.
Spread 1/2c salsa over bottom of 8x8x2 inch glass baking dish. Arrange tortillas over salsa, covering bottom of dish completely and overlapping slightly. Scatter 1c of shredded chicken over tortillas, then half of poblano strips. Spoon 1.5c of salsa over, spreading evenly. Spoon 1/4c sour cream. Cover with another layer of tortillas, then remaining chicken, remaining poblanos,1c salsa and 1/4c sour cream. Make another layer of tortillas, cover with 1c salsa, remaining sour cream and sprinkle with cheese.
Bake until bubbling and cheese is lightly browned, about 35 minutes. Garnish with cilantro.
2 poblano chiles (8oz total)
package of corn or flour tortillas
4c salsa verde, divided
2c shredded roasted chicken
3/4c sour cream, stirred to loosen, divided
6oz pepper jack cheese
3 Tbs chopped cilantro
Char chiles under boiler until blackened. Enclose in paperbag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2 inch strips.
Preheat oven to 375*.
Spread 1/2c salsa over bottom of 8x8x2 inch glass baking dish. Arrange tortillas over salsa, covering bottom of dish completely and overlapping slightly. Scatter 1c of shredded chicken over tortillas, then half of poblano strips. Spoon 1.5c of salsa over, spreading evenly. Spoon 1/4c sour cream. Cover with another layer of tortillas, then remaining chicken, remaining poblanos,1c salsa and 1/4c sour cream. Make another layer of tortillas, cover with 1c salsa, remaining sour cream and sprinkle with cheese.
Bake until bubbling and cheese is lightly browned, about 35 minutes. Garnish with cilantro.
Sunday
Buttermilk Biscuits with Green Onion, Black Pepper and Sea Salt
In my opinion, the most superior bread to go with Thanksgiving dinner. Also good for mini sandwiches with leftovers.
Ingredients:
3/4c chilled buttermilk
1/2c finely chopped green onion
2c self rising flour
1/2c yellow corn meal
3 Tbs sugar
1/2+ tsp coarse black pepper
1/2c chilled, unsalted butter in 1/2" cubes, plus 1 Tbs melted
coarse sea salt
Preheat oven to 425* with rack in center. Line baking sheet with parchment paper.
Whisk flour, cornmeal, sugar, 1/2 tsp pepper to blend. Rub in butter until consistency is coarse meal.
Mix buttermilk and green onion together and stir into flour mix. Knead 3-4 turns. Roll out to 3/4" thickness. Use 2" biscuit cutter. Brush tops with butter and sprinkle with sea salt and pepper.
Bake until golden approximately 20 minutes.
(Epicurious)
Ingredients:
3/4c chilled buttermilk
1/2c finely chopped green onion
2c self rising flour
1/2c yellow corn meal
3 Tbs sugar
1/2+ tsp coarse black pepper
1/2c chilled, unsalted butter in 1/2" cubes, plus 1 Tbs melted
coarse sea salt
Preheat oven to 425* with rack in center. Line baking sheet with parchment paper.
Whisk flour, cornmeal, sugar, 1/2 tsp pepper to blend. Rub in butter until consistency is coarse meal.
Mix buttermilk and green onion together and stir into flour mix. Knead 3-4 turns. Roll out to 3/4" thickness. Use 2" biscuit cutter. Brush tops with butter and sprinkle with sea salt and pepper.
Bake until golden approximately 20 minutes.
(Epicurious)
Chocolate Chip Ginger Molasses Cookies
Ingredients:
2 cups unbleached all-purpose flour
2 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
2 tsp. baking soda
¾ tsp. salt
1 ¼ cups semi-sweet chocolate chips
½ cup finely chopped crystallized ginger
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
¼ cup unsulphured molasses
½ cup demerara sugar, for rolling
In a medium bowl, combine the flour, ginger, cinnamon, allspice, baking soda, and salt. Whisk well. Add the chocolate chips and crystallized ginger, and whisk to blend. Set aside.
In a large bowl – preferably, a stand mixer – beat the butter and shortening briefly to soften them. Add the sugars, and beat until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the molasses, and beat to blend well, scraping down the sides as needed. Add the flour mixture in two doses, beating briefly after each until the flour is just absorbed. Do not overmix. Use a rubber spatula to give the dough a final stir if necessary; it will be quite firm and stiff. Cover the bowl, and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone liners. Pour the demerara sugar into a small bowl.
Using damp hands, pinch off blobs of dough and roll them into 1 ¼- to 1 ½-inch balls. Roll each ball in sugar to coat. Place them 2 inches apart on the baking sheets. Roll only as many balls as you can fit on the sheet pans, and cover and refrigerate the remaining dough. I found that 8 balls per sheet was about right.
Bake the cookies until they are cracked on top but still soft to the touch, about 12 minutes, rotating the pans halfway through. Cool on the sheets for 1 minute; then carefully transfer the cookies – still on the parchment or silicone liner – to wire racks to cool completely. When they are cool, remove them from the parchment or silicone liner.
When the baking sheets (and silicone liners, if using) are cool, repeat with more dough.
Yield: about 40 cookies
(Orangette)
2 cups unbleached all-purpose flour
2 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
2 tsp. baking soda
¾ tsp. salt
1 ¼ cups semi-sweet chocolate chips
½ cup finely chopped crystallized ginger
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
¼ cup unsulphured molasses
½ cup demerara sugar, for rolling
In a medium bowl, combine the flour, ginger, cinnamon, allspice, baking soda, and salt. Whisk well. Add the chocolate chips and crystallized ginger, and whisk to blend. Set aside.
In a large bowl – preferably, a stand mixer – beat the butter and shortening briefly to soften them. Add the sugars, and beat until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the molasses, and beat to blend well, scraping down the sides as needed. Add the flour mixture in two doses, beating briefly after each until the flour is just absorbed. Do not overmix. Use a rubber spatula to give the dough a final stir if necessary; it will be quite firm and stiff. Cover the bowl, and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone liners. Pour the demerara sugar into a small bowl.
Using damp hands, pinch off blobs of dough and roll them into 1 ¼- to 1 ½-inch balls. Roll each ball in sugar to coat. Place them 2 inches apart on the baking sheets. Roll only as many balls as you can fit on the sheet pans, and cover and refrigerate the remaining dough. I found that 8 balls per sheet was about right.
Bake the cookies until they are cracked on top but still soft to the touch, about 12 minutes, rotating the pans halfway through. Cool on the sheets for 1 minute; then carefully transfer the cookies – still on the parchment or silicone liner – to wire racks to cool completely. When they are cool, remove them from the parchment or silicone liner.
When the baking sheets (and silicone liners, if using) are cool, repeat with more dough.
Yield: about 40 cookies
(Orangette)
Steven's Mom's Cookie Recipe
from Bernie Hudosh
Ingredients:
4c corn flakes
1c whole almonds
1c sunflower seeds
1c raisings
1c mini chocolate chips
Mix together.
Add one 14oz can sweetened condensed milk and mix all together.
Put small mounds on parchment paper.
Bake at 325* for 10-12 minutes.
Cool.
Flip over and brush bottoms with melted chocolate. (The remaining mini chocolate chips work well for this.)
Ingredients:
4c corn flakes
1c whole almonds
1c sunflower seeds
1c raisings
1c mini chocolate chips
Mix together.
Add one 14oz can sweetened condensed milk and mix all together.
Put small mounds on parchment paper.
Bake at 325* for 10-12 minutes.
Cool.
Flip over and brush bottoms with melted chocolate. (The remaining mini chocolate chips work well for this.)
Blue Cheese Potato Salad
aka Red White and Blue Potato Salad
Ingredients:
2/3c olive oil
1/3c apple cider vinegar
1/4c minced shallots
1 Tbs chopped fresh parsley
1 Tbs + 1/4c chopped fresh chives
1 Tbs coarse-grained Dijon mustard
2 tsp honey
2 tsp grated lemon peel
3 lbs small red-skinned potatoes, quartered
8 bacon slices
1 c crumbled blue cheese
Whisk oil, vinegar, shallots, parsley, 1 Tbs chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of salted boiling water until just tender, about 8 minutes. Drain. Add warm potatoes tp dress; toss to combine. Season to taste with salt and pepper. (Can be made a day ahead of time. Cover and refrigerate.)
Cook bacon in large skillet over medium heat until crisp. Drain on paper towles. Crumble into small pieces. Toss potatoes with bacon and blue cheese. Top with remaining 1/4c chives.
Ingredients:
2/3c olive oil
1/3c apple cider vinegar
1/4c minced shallots
1 Tbs chopped fresh parsley
1 Tbs + 1/4c chopped fresh chives
1 Tbs coarse-grained Dijon mustard
2 tsp honey
2 tsp grated lemon peel
3 lbs small red-skinned potatoes, quartered
8 bacon slices
1 c crumbled blue cheese
Whisk oil, vinegar, shallots, parsley, 1 Tbs chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of salted boiling water until just tender, about 8 minutes. Drain. Add warm potatoes tp dress; toss to combine. Season to taste with salt and pepper. (Can be made a day ahead of time. Cover and refrigerate.)
Cook bacon in large skillet over medium heat until crisp. Drain on paper towles. Crumble into small pieces. Toss potatoes with bacon and blue cheese. Top with remaining 1/4c chives.
No-Nos: Chocolate Carmel Brownies
Apparently these dessert bars make an impression. I recently heard from an old college friend who had dreamed of these 10 years after the fact. Use the recipe wisely.
Update: It has come to my attention that the demand for certain items at the grocery store has changed, and requires that I update the ingredient list to be more user friendly. Why is it so hard t find a bag of Kraft caramels? What is the world coming to??
Ingredients:
1 bag - or 14oz bulk - individually wrapped caramels
5oz evaporated milk (if you can only find 12oz, you'll use a total of about 1/2c)
1 box German Chocolate Cake mix
2/3 c melted butter (11 Tbs)
1 package/6oz chocolate chips
Heat oven to 350'
Melt caramels with 1/4c of evaporated milk. Set aside.
Beat cake mix, melted butter and 1/4c evaporated milk. Split batter in half. Spread half batter int bottom of 13x9x2 inch pan and bake for 8 minutes. Then layer chocolate chips and pour melted caramels on top. Pat pieces of remaining batter and lay on top of chocolate caramel filling.
Bake 15-20 minutes longer until top is dry to touch.
Update: It has come to my attention that the demand for certain items at the grocery store has changed, and requires that I update the ingredient list to be more user friendly. Why is it so hard t find a bag of Kraft caramels? What is the world coming to??
Ingredients:
1 bag - or 14oz bulk - individually wrapped caramels
5oz evaporated milk (if you can only find 12oz, you'll use a total of about 1/2c)
1 box German Chocolate Cake mix
2/3 c melted butter (11 Tbs)
1 package/6oz chocolate chips
Heat oven to 350'
Melt caramels with 1/4c of evaporated milk. Set aside.
Beat cake mix, melted butter and 1/4c evaporated milk. Split batter in half. Spread half batter int bottom of 13x9x2 inch pan and bake for 8 minutes. Then layer chocolate chips and pour melted caramels on top. Pat pieces of remaining batter and lay on top of chocolate caramel filling.
Bake 15-20 minutes longer until top is dry to touch.
Pumpkin Bread with Hazelnuts and Golden Raisins
Ingredients:
1 ½ cups unbleached all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking powder
1/3 cup water
½ tsp pure vanilla extract
6 Tbs unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup pumpkin purée (or cooked, puréed—until very smooth—winter squash, yams, or sweet potatoes), at room temperature
½ cup coarsely chopped hazelnuts
1/3 cup golden raisins
Preheat the oven to 350 degrees. Grease (with butter or cooking spray) a 9- by 5-inch loaf pan.
Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder until thoroughly blended. In another bowl, mix water and vanilla extract. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in hazelnuts and raisins. Pour batter into pan and spread evenly across the top.
Bake about one hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for five or ten minutes before unmolding to cool completely on the rack.
Note: You’re not obligated to use a loaf pan, of course. You could make muffins, for example; for a standard-sized muffin, bake 18-20 minutes. And this bread freezes beautifully.
(from Orangette)
1 ½ cups unbleached all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking powder
1/3 cup water
½ tsp pure vanilla extract
6 Tbs unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup pumpkin purée (or cooked, puréed—until very smooth—winter squash, yams, or sweet potatoes), at room temperature
½ cup coarsely chopped hazelnuts
1/3 cup golden raisins
Preheat the oven to 350 degrees. Grease (with butter or cooking spray) a 9- by 5-inch loaf pan.
Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder until thoroughly blended. In another bowl, mix water and vanilla extract. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in hazelnuts and raisins. Pour batter into pan and spread evenly across the top.
Bake about one hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for five or ten minutes before unmolding to cool completely on the rack.
Note: You’re not obligated to use a loaf pan, of course. You could make muffins, for example; for a standard-sized muffin, bake 18-20 minutes. And this bread freezes beautifully.
(from Orangette)
Hazelnut Shortbread Sticks
Ingredients:
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
(from Epicurious)
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 teaspoon vanilla extract
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.
Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)
(from Epicurious)
Margherita Bars
From Sabrina, verbatim
Crust:
¼ unsalted butter, room temp
¼ cup granulated sugar
1 cup flour
¼ tsp salt
1 tsp lemon zest
Topping:
2 whole eggs
1 egg white
1 scant cup of sugar
2 teaspoons flour
½ tsp baking powder
1/3 cup lemon juice or lime
1 tsp grated lemon or lime
1table spoon whole milk, half and half or cream or none at all (if you have it, great)
Preheat oven to 350. Coat an 8 x 8 inch pan w/ cooking spray. For crust: Cream together butter and sugar; add flour, salt and zest. Beat until crumbly and put into (pat into) pan. Bake for 18-20 min or until golden. Remove from oven; let cool.
While crust is baking, prepare the topping: Whisk egg and egg white until frothy. Umm. Add sugar, flour, baking powder, lemon juice and zest: mix until combined. Pour mix over crust and bake for an additional 25 minutes or until topping is set and golden. Cool and dust w/confectioner’s sugar and cut into squares or eat the entire pan with a fork. This will make you feel sick. Some people prefer to drink. Lead me not into temptation. I can find it myself. Whoa.
Crust:
¼ unsalted butter, room temp
¼ cup granulated sugar
1 cup flour
¼ tsp salt
1 tsp lemon zest
Topping:
2 whole eggs
1 egg white
1 scant cup of sugar
2 teaspoons flour
½ tsp baking powder
1/3 cup lemon juice or lime
1 tsp grated lemon or lime
1table spoon whole milk, half and half or cream or none at all (if you have it, great)
Preheat oven to 350. Coat an 8 x 8 inch pan w/ cooking spray. For crust: Cream together butter and sugar; add flour, salt and zest. Beat until crumbly and put into (pat into) pan. Bake for 18-20 min or until golden. Remove from oven; let cool.
While crust is baking, prepare the topping: Whisk egg and egg white until frothy. Umm. Add sugar, flour, baking powder, lemon juice and zest: mix until combined. Pour mix over crust and bake for an additional 25 minutes or until topping is set and golden. Cool and dust w/confectioner’s sugar and cut into squares or eat the entire pan with a fork. This will make you feel sick. Some people prefer to drink. Lead me not into temptation. I can find it myself. Whoa.
Cheesecake
My favorite birthday cake growing up. For a 9" springform pan.
Crust:
1.75c graham cracker crumbs (about 20 crackers)
1/4c finely chopped walnuts
1/2 tsp cinnamon
1/2c melted butter
Mix together and press into springform pan.
Filling:
3 well beaten eggs
2 - 8oz packages of cream cheese, softened
1c sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3c sour cream
Blend the first 6 ingredients until smooth. Blend in sour cream. Pour into crust and bake 35 minutes at 375'
(from mom's kitchen)
Crust:
1.75c graham cracker crumbs (about 20 crackers)
1/4c finely chopped walnuts
1/2 tsp cinnamon
1/2c melted butter
Mix together and press into springform pan.
Filling:
3 well beaten eggs
2 - 8oz packages of cream cheese, softened
1c sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract
3c sour cream
Blend the first 6 ingredients until smooth. Blend in sour cream. Pour into crust and bake 35 minutes at 375'
(from mom's kitchen)
Goppy's Sugar Cookies
Aunt Mary makes the best holiday cookies. This is her grandmother's recipe.
Cream 2c sugar with 1c butter.
Add 3 eggs, one at a time.
Add by sifting together:
3.5c flour
3.5 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
Add 3 Tbs milk.
Mix thoroughly and chill for several hours.
Roll and cut into shapes.
Bake at 350' for 10-12 minutes.
Cream 2c sugar with 1c butter.
Add 3 eggs, one at a time.
Add by sifting together:
3.5c flour
3.5 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
Add 3 Tbs milk.
Mix thoroughly and chill for several hours.
Roll and cut into shapes.
Bake at 350' for 10-12 minutes.
Hybrid Holiday Pie
The best of both worlds at Thanksgiving - part pumpkin, part pecan.
Ingredients:
unbaked 9" pie crust
pumpkin layer
3/4c canned pumpkin
1/4c sugar
1 egg
3 Tbs sour cream
1/4 tsp ginger
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1/4 tsp salt
pecan layer
1/2c dark brown sugar
3/4c dark corn syrup
2 eggs
1 Tbs melted butter
1 tsp vanilla
1c pecans
Spoon pecan layer over pumpkin layer. Bake at 425' for 15 minutes, turn down oven to 350' and bake 25-30 minutes more until pecan layer is just set.
Ingredients:
unbaked 9" pie crust
pumpkin layer
3/4c canned pumpkin
1/4c sugar
1 egg
3 Tbs sour cream
1/4 tsp ginger
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1/4 tsp salt
pecan layer
1/2c dark brown sugar
3/4c dark corn syrup
2 eggs
1 Tbs melted butter
1 tsp vanilla
1c pecans
Spoon pecan layer over pumpkin layer. Bake at 425' for 15 minutes, turn down oven to 350' and bake 25-30 minutes more until pecan layer is just set.
Creme Carmel
Ingredients:
3 eggs, slightly beaten
1/3c sugar
1 tsp vanilla
2/5c scalded milk
Heat oven to 350'
Blend eggs, sugar and vanilla, stir in milk. Carmelize 1/2c sugar and place in bottom of cups. Add custard. Bake in 13x9x2 pan with cups surrounded by hot water 1/2" away from tops.
Bake 45 minutes or until knife inserted into center comes out clean.
3 eggs, slightly beaten
1/3c sugar
1 tsp vanilla
2/5c scalded milk
Heat oven to 350'
Blend eggs, sugar and vanilla, stir in milk. Carmelize 1/2c sugar and place in bottom of cups. Add custard. Bake in 13x9x2 pan with cups surrounded by hot water 1/2" away from tops.
Bake 45 minutes or until knife inserted into center comes out clean.
Chocolate Mousse in the Cuisinart
Ingredients:
4oz unsweetened chocolate
1c butter
2c powdered sugar
4 eggs
2 tsp vanilla
Melt chocolate and butter. Blend. Add sugar. Blend. Add eggs one at a time, blending each time. Add vanilla. Blend until fluffy. Freeze until firm.
(from the kitchen of Nancy B)
4oz unsweetened chocolate
1c butter
2c powdered sugar
4 eggs
2 tsp vanilla
Melt chocolate and butter. Blend. Add sugar. Blend. Add eggs one at a time, blending each time. Add vanilla. Blend until fluffy. Freeze until firm.
(from the kitchen of Nancy B)
Shortbread Cookies
Nori Hemphill's recipe
Ingredients:
1/2 lb butter
3/4c sugar
1/2c cornstarch
2c flour
vanilla or almond extract, as desired
Cream butter and sugar. Add flour. Knead well. Roll out 1/2" thick and cut out cookies. Place on a cold greased cookie sheet. Bake at 300' for 15-30 minutes.
Ingredients:
1/2 lb butter
3/4c sugar
1/2c cornstarch
2c flour
vanilla or almond extract, as desired
Cream butter and sugar. Add flour. Knead well. Roll out 1/2" thick and cut out cookies. Place on a cold greased cookie sheet. Bake at 300' for 15-30 minutes.
Lemon Bars
Ingredients:
1c butter
2c flour + 1/4c
2c powdered sugar
4 eggs
2c sugar
1/2c lemon juice
1 Tbs lemon zest
1 tsp baking powder
Mix butter, 2c glour and 1/2c powdered sugar and press into bottom of 13x9x2 inch pan.
Bake 15 minutes at 350'
Mix eggs, sugar, 1/3c lemon juice, zest, baking powder and 1/4c flour and pour onto baked crust. Bake 30 minutes longer.
Mix 2Tbs lemon juice and 1.5c powdered sugar until smooth. Drizzle on bars while warm.
(from mom's kitchen)
1c butter
2c flour + 1/4c
2c powdered sugar
4 eggs
2c sugar
1/2c lemon juice
1 Tbs lemon zest
1 tsp baking powder
Mix butter, 2c glour and 1/2c powdered sugar and press into bottom of 13x9x2 inch pan.
Bake 15 minutes at 350'
Mix eggs, sugar, 1/3c lemon juice, zest, baking powder and 1/4c flour and pour onto baked crust. Bake 30 minutes longer.
Mix 2Tbs lemon juice and 1.5c powdered sugar until smooth. Drizzle on bars while warm.
(from mom's kitchen)
Ice Cream and Pineapple Dessert
I know, it sounds suspicious. But you need to try it. I vascillate over the canned vs fresh pineapple. I guess, if fresh pineapple is really good, that's probably best. But if your best fresh pineapple is not great, canned is acceptable given you're cooking it in rum butter.
Ingredients:
2.5 oz blanched, sliced almonds
24 slices canned or fresh pineapple
1 Tbs butter
1 Tbs sugar
3 Tbs rum
vanilla ice cream
Toast almonds over medium heat. Drain and dry pineapple slices. Melt butter and add pineapple. Sprinkle with sugar, add rum and use a match to ignite. Cook until alcohol is gone.
Serve at bottom of a bowl topped with ice cream and garnished with toasted almonds.
Ingredients:
2.5 oz blanched, sliced almonds
24 slices canned or fresh pineapple
1 Tbs butter
1 Tbs sugar
3 Tbs rum
vanilla ice cream
Toast almonds over medium heat. Drain and dry pineapple slices. Melt butter and add pineapple. Sprinkle with sugar, add rum and use a match to ignite. Cook until alcohol is gone.
Serve at bottom of a bowl topped with ice cream and garnished with toasted almonds.
Brown Paper Bag Turkey
How the Callahan's traditionally roast their Thanksgiving turkey. Works well for a 12-24# bird. The bag won't burn unless it's touching an element. Never hurts to unplug the smoke detector first, though.
Stuff turkey, if desired. Rub outside with plenty of room temperature butter and salt.
Place turkey in brown paper grocery bag and seal opening. Stapling works well.
Place in roasting pan in a cold oven.
Set oven to 500' for the first hour.
400' for the 2nd hour.
300' for the 3rd hour.
If your bird is 18# or more, add 15 minutes at 400' and an additional 30 minutes at 300"
(from the kitchen of Nancy B)
Stuff turkey, if desired. Rub outside with plenty of room temperature butter and salt.
Place turkey in brown paper grocery bag and seal opening. Stapling works well.
Place in roasting pan in a cold oven.
Set oven to 500' for the first hour.
400' for the 2nd hour.
300' for the 3rd hour.
If your bird is 18# or more, add 15 minutes at 400' and an additional 30 minutes at 300"
(from the kitchen of Nancy B)
Canlis Shrimp
Ingredients:
28 large prawns, shelled, split and clean
1/4c butter
1/4c dry vermouth
3 Tbs olive oil
3 Tbs lemon juice
1 small clove garlic, crushed
1/4 tsp salt
1/4 tsp fresh ground black pepper
Pour olive oil in large skillet. When simmring hot, add shrim, cook until golden brown. Turn shrimp over, reduce heat. Add butter, garlic, salt and pepper. When well blended, raise heat to hot, add vermouth and lemn juice, constantly stirring or shaking skillet for 1 minute.
Serve immediately.
(from mom's kitchen via Canlis Restaurant)
28 large prawns, shelled, split and clean
1/4c butter
1/4c dry vermouth
3 Tbs olive oil
3 Tbs lemon juice
1 small clove garlic, crushed
1/4 tsp salt
1/4 tsp fresh ground black pepper
Pour olive oil in large skillet. When simmring hot, add shrim, cook until golden brown. Turn shrimp over, reduce heat. Add butter, garlic, salt and pepper. When well blended, raise heat to hot, add vermouth and lemn juice, constantly stirring or shaking skillet for 1 minute.
Serve immediately.
(from mom's kitchen via Canlis Restaurant)
Melon Salad
Great with brunch.
Ingredients:
1/2c orange juice
1/4c lime juice
1/8 tsp salt
8 lbs melons of choice - watermelon, cantelope, honeydew
1/4c lightly packed fresh mint leaves
1/2c crumbled feta
Combine juices and salt. Cut or ball melon. Add to juice mixture. Cut mint leaves into slivers, add to melon and toss mixture to coat well. Cover and chill at least 1 hour or up to 4 hours.
Just before serving, sprinkle on feta.
Ingredients:
1/2c orange juice
1/4c lime juice
1/8 tsp salt
8 lbs melons of choice - watermelon, cantelope, honeydew
1/4c lightly packed fresh mint leaves
1/2c crumbled feta
Combine juices and salt. Cut or ball melon. Add to juice mixture. Cut mint leaves into slivers, add to melon and toss mixture to coat well. Cover and chill at least 1 hour or up to 4 hours.
Just before serving, sprinkle on feta.
Thanksgiving Cranberry Sauce
Ingredients:
1lb cranberries
2c sugar
2-4 Tbs port
Wash and sort cranberries and spread in large jellyroll pan. Sprinkle with sugar. Cover with foil and bake 1 hour at 340'
Cool. Pour port over berries. Store in airtight container.
(from the kitchen of Nancy B)
1lb cranberries
2c sugar
2-4 Tbs port
Wash and sort cranberries and spread in large jellyroll pan. Sprinkle with sugar. Cover with foil and bake 1 hour at 340'
Cool. Pour port over berries. Store in airtight container.
(from the kitchen of Nancy B)
Polenta and Spinach Soup
1/2c + 4 tsp extra virgin olive oil
3 garlic cloves
1/2c yellow cornmeal
1/2c finely grated Parmesean cheese
3c coarsely chopped fresh spinach
1 tsp salt
serve with lemon wedges
Heat 1/4c oil and garlic over medium heat about 1 minute, until fragrant. Add 6c water, bring to boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium, stir occasionally intil thickened about 8 minutes. Add cheese and oil/garlic mixture. Stir until oil is incorporated. Stir in spinach and salkt and cook itil it is bright green - 1 minute more. Divide among 4 bowls. Drizzle 1 tsp of oil on top of each bowl and serve with lemon.
3 garlic cloves
1/2c yellow cornmeal
1/2c finely grated Parmesean cheese
3c coarsely chopped fresh spinach
1 tsp salt
serve with lemon wedges
Heat 1/4c oil and garlic over medium heat about 1 minute, until fragrant. Add 6c water, bring to boil. Whisking constantly, add cornmeal in a slow, steady stream. Reduce heat to medium, stir occasionally intil thickened about 8 minutes. Add cheese and oil/garlic mixture. Stir until oil is incorporated. Stir in spinach and salkt and cook itil it is bright green - 1 minute more. Divide among 4 bowls. Drizzle 1 tsp of oil on top of each bowl and serve with lemon.
"Green" Potatoes
Also known as a potato salad with parsley vinaigrette. Delicious side to salmon.
Ingredients:
1.5 tsp Dijon mustard
1c olive oil
salt, pepper, dash of Tabasco
2 Tbs red wine vinegar
2c loosely packed parsley, finely chopped
2 large shallots, minced
2 Tbs capers
1.5 # red skinned new potatoes
Blend mustard, olive oil, vinegar, salt, pepper and Tabasco. Add parsley, shallots and capers. Stir to combine.
Cook potatoes about 20 minutes until tender. Cool enough to handle and peel. Slice about 1/4" thick. While warm, layer potatoes with vinaigrette in serving bowl. Serve at room temperature.
(from mom's kitchen)
Ingredients:
1.5 tsp Dijon mustard
1c olive oil
salt, pepper, dash of Tabasco
2 Tbs red wine vinegar
2c loosely packed parsley, finely chopped
2 large shallots, minced
2 Tbs capers
1.5 # red skinned new potatoes
Blend mustard, olive oil, vinegar, salt, pepper and Tabasco. Add parsley, shallots and capers. Stir to combine.
Cook potatoes about 20 minutes until tender. Cool enough to handle and peel. Slice about 1/4" thick. While warm, layer potatoes with vinaigrette in serving bowl. Serve at room temperature.
(from mom's kitchen)
Canlis Salad
I've only been to Canlis Restaurant once, but this salad was something I always requested from my mom when I'd come home from college.
Salad:
Head of romaine
plum tomatoes, quartered
1/4 c green onions
1c grated Romano cheese
1c bacon
Dressing:
Egg
lemon juice
1/2 tsp pepper
1/4 tsp dried oregano
2 Tbs chopped fresh mint
1/2 c olive oil
Salad:
Head of romaine
plum tomatoes, quartered
1/4 c green onions
1c grated Romano cheese
1c bacon
Dressing:
Egg
lemon juice
1/2 tsp pepper
1/4 tsp dried oregano
2 Tbs chopped fresh mint
1/2 c olive oil
Southwest Corn Chowder
Ingredients:
5-6 slices of bacon, but into 1/2" pieces
1 medium onion, cut into 1/2" cubes
1 large carrot, cut into 1/2" cubes
2 celery stalks, cut into 1/2" cubes
1 small poblano chili, seeded and diced
1/2 tsp cumin
salt, pepper, cayenne
1c dry white wine
1 lb Yukon Gold potatoes, peede and cubed
5c chicken or vegetable stock
3c corn kernels (approx. 4 ears)
1c heavy cream
1/4c cilantro
Cook bacon in frying pan. Remove meat. Add onion and cook until softened; add carrot, celery and chili until tender, about 5 minutes. Stir in seasonings. Raise heat to high. Add wine. Cook off most liquid (2-3 minutes). Add potatoes and stock. Bring to boil and then reduce to simmer for 20 minutes. Stir in corn and cream. Do not let cream boil. Cook 5 minutes. Add cilantro. Serve and garnish with bacon and more cilantro.
(Martha Stewart Living)
5-6 slices of bacon, but into 1/2" pieces
1 medium onion, cut into 1/2" cubes
1 large carrot, cut into 1/2" cubes
2 celery stalks, cut into 1/2" cubes
1 small poblano chili, seeded and diced
1/2 tsp cumin
salt, pepper, cayenne
1c dry white wine
1 lb Yukon Gold potatoes, peede and cubed
5c chicken or vegetable stock
3c corn kernels (approx. 4 ears)
1c heavy cream
1/4c cilantro
Cook bacon in frying pan. Remove meat. Add onion and cook until softened; add carrot, celery and chili until tender, about 5 minutes. Stir in seasonings. Raise heat to high. Add wine. Cook off most liquid (2-3 minutes). Add potatoes and stock. Bring to boil and then reduce to simmer for 20 minutes. Stir in corn and cream. Do not let cream boil. Cook 5 minutes. Add cilantro. Serve and garnish with bacon and more cilantro.
(Martha Stewart Living)
Fresh Corn Salad
Ingredients:
4-5 ears cooked sweet corn, cut off the cob (approx. 4c)
4 cloves garlic
1 tsp salt
1 ts dried oregano
1/2 tsp ground cumin
6 Tbs red wine vinegar
3 large tomatoes, diced 1/4"
1 jalapeño pepper, finely minced
1 bunch green onions, both white and green parts
1 small red onion, diced
salt and pepper
garnish with cilantro or parsley
Combine all ingredients. Let stand for at lest 1 hour. Will keep for several days refrigerated.
Toss with cilantro or parsley right before serving.
4-5 ears cooked sweet corn, cut off the cob (approx. 4c)
4 cloves garlic
1 tsp salt
1 ts dried oregano
1/2 tsp ground cumin
6 Tbs red wine vinegar
3 large tomatoes, diced 1/4"
1 jalapeño pepper, finely minced
1 bunch green onions, both white and green parts
1 small red onion, diced
salt and pepper
garnish with cilantro or parsley
Combine all ingredients. Let stand for at lest 1 hour. Will keep for several days refrigerated.
Toss with cilantro or parsley right before serving.
Puttanesca Sauce
From La Cucina Italiana
Ingredients:
4 anchovy fillets
1 chili pepper, sliced
3 garlic cloves, sliced
3 Tbs olive oil
1/2c pitted black olives
1/4c capers
3/4c classic tomato sauce
Saute anchovies, chili pepper and garlic in olive oil over medium heat. Add olives, capers and tomato sauce. Season and cook for 10 minutes.
Ingredients:
4 anchovy fillets
1 chili pepper, sliced
3 garlic cloves, sliced
3 Tbs olive oil
1/2c pitted black olives
1/4c capers
3/4c classic tomato sauce
Saute anchovies, chili pepper and garlic in olive oil over medium heat. Add olives, capers and tomato sauce. Season and cook for 10 minutes.
Classic Tomato Sauce
From La Cucina Italiana
Ingredients:
2 Tbs olive oil
1 onion, chopped
2.5 lbs ripe, chopped tomatoes
1 carrot and 1 celery stick, cut into sticks and tied in bundle
salt and pepper
In large pot, saute chopped onion and olive for for 7 minutes. Add tomatoes and season with salt and pepper. Add carrot/celery bundle. Cook over low heat for 45 minutes. Remove veggie bundle and discard. Pass mixture through food mill. Pour into clean, dry jars. Will refrigerate for up to 3 months or freezes well.
Ingredients:
2 Tbs olive oil
1 onion, chopped
2.5 lbs ripe, chopped tomatoes
1 carrot and 1 celery stick, cut into sticks and tied in bundle
salt and pepper
In large pot, saute chopped onion and olive for for 7 minutes. Add tomatoes and season with salt and pepper. Add carrot/celery bundle. Cook over low heat for 45 minutes. Remove veggie bundle and discard. Pass mixture through food mill. Pour into clean, dry jars. Will refrigerate for up to 3 months or freezes well.
Poppy Seed Dressing
From Kathleen Peel when she worked at the Pink Door.
In a blender/Cuisinart, combine:
3/4c red wine vinegar
1 Tbs Dijon mustard
3 Tbs chopped onion
1/4 c sugar
1 tsp salt
Add 2c olive oil slowly while blender is running. Shake in 3 Tbs of poppy seeds.
In a blender/Cuisinart, combine:
3/4c red wine vinegar
1 Tbs Dijon mustard
3 Tbs chopped onion
1/4 c sugar
1 tsp salt
Add 2c olive oil slowly while blender is running. Shake in 3 Tbs of poppy seeds.
Mutti's Bleu Cheese Dressing
From the kitchen of my paternal grandmother - Mutti - who had to foresight to always select her dessert before she ordered her dinner.
Ingredients:
1c sour cream
juice of 1/4 lemon
2 tsp dried dill weed
1 Tbs fresh parsley, chopped
1 Tbs green onion, chopped
2 Tbs crumbled bleu cheese
garlic salt to taste
1/2 c Marie's Bleu Cheese Dressing
Ingredients:
1c sour cream
juice of 1/4 lemon
2 tsp dried dill weed
1 Tbs fresh parsley, chopped
1 Tbs green onion, chopped
2 Tbs crumbled bleu cheese
garlic salt to taste
1/2 c Marie's Bleu Cheese Dressing
Mashed Potato Overnight Casserole
This is our family's traditional Thanksgiving mashed potatoes that you prepare the day before.
Ingredients:
3lbs russet potatoes, peeled
1.5c sour cream
5Tbs butter
1.5 tsp salt or garlic salt
1/4tsp pepper
Cook potaotes in boiling, salted water. Drain. Use electric mixer and add sour cream, 4Tbs butter, salt and pepper. Beat on low speed until light and fluffy. Pile into buttered 2 quart casserole dish. Cover and refrigerate overnight.
Bring casserole out of fridge 1 hour before cooking. Bake covered in preheated 325' oven about 1 hour. Continue baking uncovered about 30 minutes longer.
Ingredients:
3lbs russet potatoes, peeled
1.5c sour cream
5Tbs butter
1.5 tsp salt or garlic salt
1/4tsp pepper
Cook potaotes in boiling, salted water. Drain. Use electric mixer and add sour cream, 4Tbs butter, salt and pepper. Beat on low speed until light and fluffy. Pile into buttered 2 quart casserole dish. Cover and refrigerate overnight.
Bring casserole out of fridge 1 hour before cooking. Bake covered in preheated 325' oven about 1 hour. Continue baking uncovered about 30 minutes longer.
Rhubarb Nut Bread
From Melissa Smith's mom, Jaci.
Note: Makes two thin 9x5 loaves.
Ingredients:
1/2c brown sugar
2/3c oil
2.75c flour
1 egg
1c sour milk
1tsp baking soda
1tsp vanilla
1.5c diced rhubarb
1/2c chopped nuts
Mix together and pour into two loaf pans
Topping:
1/2c sugar
1Tbs butter
cinnamon to taste
Mix and sprinkle over loaves
Bake at 350 for 45 minutes.
Note: Makes two thin 9x5 loaves.
Ingredients:
1/2c brown sugar
2/3c oil
2.75c flour
1 egg
1c sour milk
1tsp baking soda
1tsp vanilla
1.5c diced rhubarb
1/2c chopped nuts
Mix together and pour into two loaf pans
Topping:
1/2c sugar
1Tbs butter
cinnamon to taste
Mix and sprinkle over loaves
Bake at 350 for 45 minutes.
Crab and Mushroom Risotto
Ingredients:
4Tbs unsalted butter
8-12 oz mushrooms: Chanterelles or mix of crimini and shiitake
1c dry white wine
3c chickent stock
1/2c finely chopped onion
1c arborio rice
12oz crabmeat
salt, pepper and Italian parsley to garnish
Saute mushrooms with 2Tbs butter and set aside. Saute onion with remaining butter, add rice and toast for 2-3 minutes. Add liquid a little at a time until absorbed each time. Add mushrooms and crab until warmed through. Season to taste and garnish with parsley.
4Tbs unsalted butter
8-12 oz mushrooms: Chanterelles or mix of crimini and shiitake
1c dry white wine
3c chickent stock
1/2c finely chopped onion
1c arborio rice
12oz crabmeat
salt, pepper and Italian parsley to garnish
Saute mushrooms with 2Tbs butter and set aside. Saute onion with remaining butter, add rice and toast for 2-3 minutes. Add liquid a little at a time until absorbed each time. Add mushrooms and crab until warmed through. Season to taste and garnish with parsley.
Sausage and Apple Torta
Ingredients:
9"pie crust
2 large tart apples
1/2c chopped onion
1Tbs sugar (optional)
3Tbs butter
12oz Italian sausage
1 clove garlic, minced
2c shredded cheese of your choice
1c ricotta
1/4c garlic and herb feta, crumbled
2 eggs, slightly beaten
Bake pie crust into shell.
In skillet, cook apples, onion and sugar in hot butter over medium heat for 5 minutes. Transfer to bowl. In same skillet, cook sausage and garlic. Drain. Spoon into baked crust. Top with apple mixture. Combine cheeses and eggs. Spoon over apple mixture.
Bake 35-40 minutes at 350' until knife comes out clean. Let stand for 10 minutes before serving.
9"pie crust
2 large tart apples
1/2c chopped onion
1Tbs sugar (optional)
3Tbs butter
12oz Italian sausage
1 clove garlic, minced
2c shredded cheese of your choice
1c ricotta
1/4c garlic and herb feta, crumbled
2 eggs, slightly beaten
Bake pie crust into shell.
In skillet, cook apples, onion and sugar in hot butter over medium heat for 5 minutes. Transfer to bowl. In same skillet, cook sausage and garlic. Drain. Spoon into baked crust. Top with apple mixture. Combine cheeses and eggs. Spoon over apple mixture.
Bake 35-40 minutes at 350' until knife comes out clean. Let stand for 10 minutes before serving.
Saturday
Cheese Strata
From the mother of my wonderful friend, Holly. Diane Hoff's strata is a breakfast to be reckoned with.
Ingredients:
2c bread cubes, no crust
1/2# sharp cheddar cheese, cubed
1/2# bacon, ham or bay shrimp
1/4c melted butter
1/2# mushrooms
3 large eggs
2c milk
1tsp mustard
1/4tsp salt
Place half the bread cubes in a 1.5 quart casserole dish. Layer half the cheese, meat or shrimp and butter. Repeat layers and arrange mushrooms on to. Beat eggs, milk, mustard and salt. Pour over the layered mixture. Set casserole in pan of hot water. Bake uncovered at 300' for 90 minutes.
Better if prepared in advance and refrigerated overnight until baking time.
(from the kitchen of Diane Hoff)
Ingredients:
2c bread cubes, no crust
1/2# sharp cheddar cheese, cubed
1/2# bacon, ham or bay shrimp
1/4c melted butter
1/2# mushrooms
3 large eggs
2c milk
1tsp mustard
1/4tsp salt
Place half the bread cubes in a 1.5 quart casserole dish. Layer half the cheese, meat or shrimp and butter. Repeat layers and arrange mushrooms on to. Beat eggs, milk, mustard and salt. Pour over the layered mixture. Set casserole in pan of hot water. Bake uncovered at 300' for 90 minutes.
Better if prepared in advance and refrigerated overnight until baking time.
(from the kitchen of Diane Hoff)
Lemon Curd
Heavenly on scones or english muffins for breakfast.
Ingredients:
3 large eggs
1c sugar
1/2c butter, cut into chunks
1Tbs lemon zest
1/2c lemon juice
In double boiler, beat eggs, stir in sugar. Add butter and lemon. Cook over medium heat stirring constantly until thick enough to coat the back of a spoon - 15 to 20 minutes.
Cool to room temperature before refrigerating. Cover surface with plastic wrap to prevent a skin from forming.
Ingredients:
3 large eggs
1c sugar
1/2c butter, cut into chunks
1Tbs lemon zest
1/2c lemon juice
In double boiler, beat eggs, stir in sugar. Add butter and lemon. Cook over medium heat stirring constantly until thick enough to coat the back of a spoon - 15 to 20 minutes.
Cool to room temperature before refrigerating. Cover surface with plastic wrap to prevent a skin from forming.
Cheese Straws
Ingredients:
1c sifted flour
1/2tsp salt
1/4tsp mustard powder
1/8tsp cayenne
1/3c butter, cold
1c grated sharp cheddar cheese
1.5 Tbs ice water
1tsp celery seed
In cuisinar, combine flour, salt, mustard and cayenne. Cut in butter and 1/2 of cheese and pulse with cuisinart until crumbly. Add water slowly while Cuisinart is running until dough forms a ball.
Preheat oven to 350'F
On floured surface roll uot pastry 1/8" thick. Sprinkle w/remaining cheese. Fold in half and roll out again.
With pastry wheel, cut into strips 3" x 1/2". Sprinkle with celery seed. Place on ungreased cookie sheet. Bake 12 minutes until pale brown. Serve warm or cool.
You can freeze and reheat in a cool oven, if desired.
(from mom's kitchen)
1c sifted flour
1/2tsp salt
1/4tsp mustard powder
1/8tsp cayenne
1/3c butter, cold
1c grated sharp cheddar cheese
1.5 Tbs ice water
1tsp celery seed
In cuisinar, combine flour, salt, mustard and cayenne. Cut in butter and 1/2 of cheese and pulse with cuisinart until crumbly. Add water slowly while Cuisinart is running until dough forms a ball.
Preheat oven to 350'F
On floured surface roll uot pastry 1/8" thick. Sprinkle w/remaining cheese. Fold in half and roll out again.
With pastry wheel, cut into strips 3" x 1/2". Sprinkle with celery seed. Place on ungreased cookie sheet. Bake 12 minutes until pale brown. Serve warm or cool.
You can freeze and reheat in a cool oven, if desired.
(from mom's kitchen)
Callahan Family Dip
To be eaten unapologetically with potato chips.
Ingredients:
4oz of whipped cream cheese
4oz of sour cream
2Tbs or more of anchovy paste
fresh chives or green onions
Mix well and refrigerate.
Ingredients:
4oz of whipped cream cheese
4oz of sour cream
2Tbs or more of anchovy paste
fresh chives or green onions
Mix well and refrigerate.
Cuisinart Hummus
Ingredients:
2c garbanzo beans
2Tbs olive oil
2Tbs Tahini
3Tbs lemon juice
2 cloves of garlic
salt and pepper to taste
Blend completely in a Cuisinart.
Also can be made with different varieties of beans for a twist.
2c garbanzo beans
2Tbs olive oil
2Tbs Tahini
3Tbs lemon juice
2 cloves of garlic
salt and pepper to taste
Blend completely in a Cuisinart.
Also can be made with different varieties of beans for a twist.
Shrimp Dip
Love this dip with veggies or crackers.
Ingredients:
3oz cream cheese
4oz bay shrimp
1/2c celery chopped
1/2c mayonnaise
1.5Tbs lemon juice
about 1/2 of an onion
Dill, to taste
Blend in Cuisinart or blender. Chill.
(from mom's kitchen)
Ingredients:
3oz cream cheese
4oz bay shrimp
1/2c celery chopped
1/2c mayonnaise
1.5Tbs lemon juice
about 1/2 of an onion
Dill, to taste
Blend in Cuisinart or blender. Chill.
(from mom's kitchen)
Carrot Cake
Ingredients (for cake):
2c flour
1.5c sugar
1.5c vegetable oil
3c grated carrots
4 eggs
2tsp baking powder
2tsp baking soda
1tsp salt
1tsp cinnamon
1c chopped walnuts
Beat oil and sugar. Add eggs. Sift all dry ingredients and add in carrots and nuts last.
Bake at 350' for 45 minutes until cake springs back.
Ingredients (for frosting):
8oz cream cheese at room temp
1/2 stick (4Tbs) butter at room temp
1 box powdered sugar
2tsp vanilla
Beat cream cheese, butter and vanilla. Add powdered sugar and beat until smooth.
(from mom's kitchen)
2c flour
1.5c sugar
1.5c vegetable oil
3c grated carrots
4 eggs
2tsp baking powder
2tsp baking soda
1tsp salt
1tsp cinnamon
1c chopped walnuts
Beat oil and sugar. Add eggs. Sift all dry ingredients and add in carrots and nuts last.
Bake at 350' for 45 minutes until cake springs back.
Ingredients (for frosting):
8oz cream cheese at room temp
1/2 stick (4Tbs) butter at room temp
1 box powdered sugar
2tsp vanilla
Beat cream cheese, butter and vanilla. Add powdered sugar and beat until smooth.
(from mom's kitchen)
Apple Cake
Such a great fall cake. Fancy-pants among us might drizzle carmel sauce decoratively over the top. Rum infused whipped cream works well too.
Ingredients:
2c sugar
2c flour
1c chopped walnuts
4c chopped, unpeeled apples
2tsp cinnamon
1tsp salt
2tsp baking soda
2 eggs
1/2c vegetable oil
2tsp vanilla
Mix eggs, oil and vanilla. Add dry ingredients. Batter will be very, very stiff. Kitchen Aid mixers work well for this.
Spread in 9x13 inch pan.
Bake 1 hour at 350'
(from the most excellent chef, Nancy B)
Ingredients:
2c sugar
2c flour
1c chopped walnuts
4c chopped, unpeeled apples
2tsp cinnamon
1tsp salt
2tsp baking soda
2 eggs
1/2c vegetable oil
2tsp vanilla
Mix eggs, oil and vanilla. Add dry ingredients. Batter will be very, very stiff. Kitchen Aid mixers work well for this.
Spread in 9x13 inch pan.
Bake 1 hour at 350'
(from the most excellent chef, Nancy B)
Oatmeal Chocolate Chip Cookies
This recipe makes TONS of cookies. Use a big mixing bowl. I made these for work and got comments for days. A solid basic cookie that is consistently a crowd pleaser.
Ingredients:
2c butter
2c sugar
2c brown sugar
4 eggs
2Tbs vanilla
4c flour
5c oatmeal
1tsp salt
2tsp baking powder
2tsp baking soda
24oz chocolate chips
8oz Hershey bar
3c chopped nuts
Cream butter and sugar. Beat in eggs and vanilla. Add flour, bs and bp. Add oatmeal, chocolate and nuts, if desired.
Place 2" balls on an ungreased cookie sheet for 6 min at 375'
(from Sue McLean, when I babysat her kids in the 90's)
Ingredients:
2c butter
2c sugar
2c brown sugar
4 eggs
2Tbs vanilla
4c flour
5c oatmeal
1tsp salt
2tsp baking powder
2tsp baking soda
24oz chocolate chips
8oz Hershey bar
3c chopped nuts
Cream butter and sugar. Beat in eggs and vanilla. Add flour, bs and bp. Add oatmeal, chocolate and nuts, if desired.
Place 2" balls on an ungreased cookie sheet for 6 min at 375'
(from Sue McLean, when I babysat her kids in the 90's)
Halibut Kebabs
One of our favorite summer meals on Whidbey.
Prepare grill for medium heat (350-400')
Combine:
1/2c olive oil
1Tbs fresh rosemary, chopped
1tsp salt
1tsp fresh ground pepper
Add 1.5 lbs boned, skinned, halibut in 2" cubes.
Also add bread cubes - I like Rosemary Diamante bread from Essential Bakery.
Toss to coat and set aside for 5 minutes.
On a skewer alternate bread, fish and pancetta or proscuitto.
Grill approx. 6 min until fish is cooked through.
(Sunset 9/08)
Prepare grill for medium heat (350-400')
Combine:
1/2c olive oil
1Tbs fresh rosemary, chopped
1tsp salt
1tsp fresh ground pepper
Add 1.5 lbs boned, skinned, halibut in 2" cubes.
Also add bread cubes - I like Rosemary Diamante bread from Essential Bakery.
Toss to coat and set aside for 5 minutes.
On a skewer alternate bread, fish and pancetta or proscuitto.
Grill approx. 6 min until fish is cooked through.
(Sunset 9/08)
Banana Nut Bread
Ingredients:
1c brown sugar
1/2c softened butter
2 large eggs
1.5c mashed bananas (2-3)
1tsp vanilla
2c sifted flour
1tsp baking powder
1tsp baking soda
1.5c chopped walnuts
Preheat oven to 350' Grease 9x5 loaf pan. Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Mash bananas with vanilla and stir into creamed mixture. Sift flour, baking soda and baking powder. Beat in until moistened. Fold in walnuts.
Bake 1 hour until center is done for loaf.
Standard muffins (approx.1/4c batter) bake for 25 minutes.
Mini muffins (2Tbs batter) bake for 16-18 minutes.
(from my aunt, MaryLou)
1c brown sugar
1/2c softened butter
2 large eggs
1.5c mashed bananas (2-3)
1tsp vanilla
2c sifted flour
1tsp baking powder
1tsp baking soda
1.5c chopped walnuts
Preheat oven to 350' Grease 9x5 loaf pan. Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Mash bananas with vanilla and stir into creamed mixture. Sift flour, baking soda and baking powder. Beat in until moistened. Fold in walnuts.
Bake 1 hour until center is done for loaf.
Standard muffins (approx.1/4c batter) bake for 25 minutes.
Mini muffins (2Tbs batter) bake for 16-18 minutes.
(from my aunt, MaryLou)
German Potato Salad
Ingredients:
2-3 lbs of red skinned new potatoes
1lb bacon
1/4c flour
1.5c water
2/3c white cider vinegar
1/4c sugar
2tsp salt
1tsp celery seed
black pepper to taste
1/2c green onions, chopped
Boil potatoes until cooked, approx. 20 min. Meanwhile sauté bacon until crispy. Take pan off heat, strain bacon and keep approx. 1/4c of drippings. Add flour, water, white cider vinegar, put back on heat and stir until sauce thickens. Add sugar, salt, celery seed, black pepper and green onions and boil to thicken again.
Let potatoes cool. Peel and slice them. Layer potaots, bacon and sauce in a casserole dish.
Bake covered at 325' for 1 hour (or microwave for 15 min).
If you prepare the day ahead and refrigerate, add 1/4c water to the top before cooking the next day.
(from mom's kitchen)
2-3 lbs of red skinned new potatoes
1lb bacon
1/4c flour
1.5c water
2/3c white cider vinegar
1/4c sugar
2tsp salt
1tsp celery seed
black pepper to taste
1/2c green onions, chopped
Boil potatoes until cooked, approx. 20 min. Meanwhile sauté bacon until crispy. Take pan off heat, strain bacon and keep approx. 1/4c of drippings. Add flour, water, white cider vinegar, put back on heat and stir until sauce thickens. Add sugar, salt, celery seed, black pepper and green onions and boil to thicken again.
Let potatoes cool. Peel and slice them. Layer potaots, bacon and sauce in a casserole dish.
Bake covered at 325' for 1 hour (or microwave for 15 min).
If you prepare the day ahead and refrigerate, add 1/4c water to the top before cooking the next day.
(from mom's kitchen)
Tabouli
Ingredients:
1c cracked wheat bulgar
3c chopped parsley
2Tbs fresh mint
5 scallion bulbs and green tops
3 tomatoes, chopped
1 cucumber, chopped
juice of 2 lemonts
1/2c olive oil
salt to taste
Soak wheat bulgar in warm water for 1 hour. Drain well. Combine ingredients and chill.
(from mom's kitchen)
1c cracked wheat bulgar
3c chopped parsley
2Tbs fresh mint
5 scallion bulbs and green tops
3 tomatoes, chopped
1 cucumber, chopped
juice of 2 lemonts
1/2c olive oil
salt to taste
Soak wheat bulgar in warm water for 1 hour. Drain well. Combine ingredients and chill.
(from mom's kitchen)
Chicken Salad
Ingredients:
4 cooked chicken breasts, cubed
1/2 a red onion, finely dices
2c chopped celery
green pepper, if desired, or chopped apples, if desired
dressing -
Tbs rice wine vinegar
1c mayonnaise
tsp garlic salt
tsp dried basil
tsp dried oregano
black pepper
Prepare ahead of time and refrigerate at least 2 hours.
(from mom's kitchen)
4 cooked chicken breasts, cubed
1/2 a red onion, finely dices
2c chopped celery
green pepper, if desired, or chopped apples, if desired
dressing -
Tbs rice wine vinegar
1c mayonnaise
tsp garlic salt
tsp dried basil
tsp dried oregano
black pepper
Prepare ahead of time and refrigerate at least 2 hours.
(from mom's kitchen)
Potato Salad Nicoise
3/4# green beans, cut into 2 in lengths
3# smll red potatoes, scrubbed
1/4c white wine vinegar
1/4c olive oil
1/2 medium red onion, slivered
7Tbs of fresh lemon juice (approx. 3 lemons)
zest of 1 lemon
2c mayonnaise
2Tbs Dijon mustard
2 medium garlic cloves
1/2ts salt
pepper to taste
2Tbs drained capers
1c pitted Nicoise olives
Cook green beand until tender crisp, drain and chill.
Put potatoes in pot of cold water, bring to boil. Reduce heat and simmer 15 minutes until tender when pierced. Cool. When warm to touch, quarter them and add oil, vinegar and onions.
Make aoili (mayo, lemon juice, mustard, garlic, salt and pepper). Add 1c aioli to potatoes. Toss with zest and green beans. Use remaining aioli as dip, if desired.
(Sunset 9/08)
3# smll red potatoes, scrubbed
1/4c white wine vinegar
1/4c olive oil
1/2 medium red onion, slivered
7Tbs of fresh lemon juice (approx. 3 lemons)
zest of 1 lemon
2c mayonnaise
2Tbs Dijon mustard
2 medium garlic cloves
1/2ts salt
pepper to taste
2Tbs drained capers
1c pitted Nicoise olives
Cook green beand until tender crisp, drain and chill.
Put potatoes in pot of cold water, bring to boil. Reduce heat and simmer 15 minutes until tender when pierced. Cool. When warm to touch, quarter them and add oil, vinegar and onions.
Make aoili (mayo, lemon juice, mustard, garlic, salt and pepper). Add 1c aioli to potatoes. Toss with zest and green beans. Use remaining aioli as dip, if desired.
(Sunset 9/08)
Shrimp Canape
My favorite appetizer growing up!
Ingredients:
1.5# cooked prawns
1/2c parsley
1/2c shallots
1/2c tarragon vinegar
1/2c olive oil
4 Tbs Dijon mustard
red, gree, and yellow bell peppers, finely chopped
1 tsp salt
1 tsp pepper
Mix all ingredient and add cooked prawns. Cover in glass bowl and marinate at least 48 hours.
(from mom's kitchen)
Ingredients:
1.5# cooked prawns
1/2c parsley
1/2c shallots
1/2c tarragon vinegar
1/2c olive oil
4 Tbs Dijon mustard
red, gree, and yellow bell peppers, finely chopped
1 tsp salt
1 tsp pepper
Mix all ingredient and add cooked prawns. Cover in glass bowl and marinate at least 48 hours.
(from mom's kitchen)
Maui Wowie Salad
From Nick's Fishmarket at the Fairmont Kea Lani in Wailea
Vinaigrette - Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight to allow flavors to develop.
1 cup olive oil
1 - 4oz jar capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, minced
2 Tbs minced roasted red peppers from jar
1 Tbs minced fresh parsley
1.5 tsp dijon mustard
Salad - Combine all ingredients in a large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
10 plum tomatoes, cut into wedges
3 avocados, halved, pitted, peeled and diced
2 Maui onions, chopped, about 3 cups
3 cups shredded hearts of romaine lettuce, about 1 head
1.5 cups crumbled feta cheese, about 9 oz
1.5 cups cooked bay shrimp
(Bon Appetit 2/09)
Vinaigrette - Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight to allow flavors to develop.
1 cup olive oil
1 - 4oz jar capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, minced
2 Tbs minced roasted red peppers from jar
1 Tbs minced fresh parsley
1.5 tsp dijon mustard
Salad - Combine all ingredients in a large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper.
10 plum tomatoes, cut into wedges
3 avocados, halved, pitted, peeled and diced
2 Maui onions, chopped, about 3 cups
3 cups shredded hearts of romaine lettuce, about 1 head
1.5 cups crumbled feta cheese, about 9 oz
1.5 cups cooked bay shrimp
(Bon Appetit 2/09)
Green Goddess Dip for Veggies
Ingredients:
1 c mayonnaise
1/4c snipped fresh chives
1 anchovy fillet, rinsed, patted dry, and chopped
2 tsp white wine vinegar
2 stp fresh lemon juice
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
1/2 c fresh flat leaf parsley, coarsely chopped
1/4 c fresh tarragon, coarsely chopped
2 Tbs water
Puree mayo, chives, anchovy, vinegar, lemon juice, salt and pepper in a blender. Add parsley, tarragon and water and process, scraping down sides of blender occasionally, until mixture is smooth and pale green.
Serve immediately or refrigerator for 2 hrs or overnight. Stir before serving.
(Martha Stewart Living 10/08)
1 c mayonnaise
1/4c snipped fresh chives
1 anchovy fillet, rinsed, patted dry, and chopped
2 tsp white wine vinegar
2 stp fresh lemon juice
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
1/2 c fresh flat leaf parsley, coarsely chopped
1/4 c fresh tarragon, coarsely chopped
2 Tbs water
Puree mayo, chives, anchovy, vinegar, lemon juice, salt and pepper in a blender. Add parsley, tarragon and water and process, scraping down sides of blender occasionally, until mixture is smooth and pale green.
Serve immediately or refrigerator for 2 hrs or overnight. Stir before serving.
(Martha Stewart Living 10/08)
Tom Kha Gai
High speed home cooked soup. Simple and pretty tasty on a cold evening. I've gotten variable results based on the chili paste I use. If you have a favorite brand for thai chili paste, speak up!
Ingredients:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
basil and/or cilantro
Boil a couple of minutes:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
Add and reduce heat:
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
Simmer 5-10 minutes until chicken is cooked through.
Garnish with basil and/or cilantro.
(Sunset 12/08)
Ingredients:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
basil and/or cilantro
Boil a couple of minutes:
14oz can of light coconut milk
14oz can of low sodium chicken broth
6 quarter-sized chunks of fresh ginger
1 stalk of lemongrass, cut into 1" long pieces
Add and reduce heat:
1lb boneless skinless chicken breast or thighs
1c sliced mushrooms
1Tbs lime juice
1Tbs fish sauce
1tsp sugar
1tsp thai chili paste
Simmer 5-10 minutes until chicken is cooked through.
Garnish with basil and/or cilantro.
(Sunset 12/08)
Proscuitto-wrapped Halibut with Thyme
I'm terrible at wrapping the fish neatly, but it's tasty still.
Ingredients:
2- 5 oz halibut fillets
3 tsp chopped fresh thyme, divided
4 thin slices of proscuitto
2 tsp olive oil
2 Tbs chopped shallot
1/4c dry white wine
1 Tbs butter
Preheat oven to 400'
Sprinkle fish with salt and peppe. Sprink 1 tsp of thyme atop each fillet. Place 2 pieces of proscuitto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of proscuitto; fold proscuitto over fish fillet. Repeat with remaining proscuitto and fish fillet.
Heat oil in medium ovenproof skillet over medium-high heat. Add proscuitto-wrapped fish, seam side down. Cook until proscuitto is brown on all sides, about 1 min per side. Transfer skillet to oven and roast fish until cooked through, about 6 min. Transfer to plates.
Add shallot to same skillet; saute over medium-high heat until beginning to brown, about 1 min. Add wine and remaining 1 tsp of thyme. Simmer until sauce is slightly reduced, about 1 min. Whisk in butter. Drizzle sauce over fish and serve.
(Bon Appetit 12/05)
Ingredients:
2- 5 oz halibut fillets
3 tsp chopped fresh thyme, divided
4 thin slices of proscuitto
2 tsp olive oil
2 Tbs chopped shallot
1/4c dry white wine
1 Tbs butter
Preheat oven to 400'
Sprinkle fish with salt and peppe. Sprink 1 tsp of thyme atop each fillet. Place 2 pieces of proscuitto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of proscuitto; fold proscuitto over fish fillet. Repeat with remaining proscuitto and fish fillet.
Heat oil in medium ovenproof skillet over medium-high heat. Add proscuitto-wrapped fish, seam side down. Cook until proscuitto is brown on all sides, about 1 min per side. Transfer skillet to oven and roast fish until cooked through, about 6 min. Transfer to plates.
Add shallot to same skillet; saute over medium-high heat until beginning to brown, about 1 min. Add wine and remaining 1 tsp of thyme. Simmer until sauce is slightly reduced, about 1 min. Whisk in butter. Drizzle sauce over fish and serve.
(Bon Appetit 12/05)
Leek and Camembert Tarte
A tasty appetizer.
Ingredients:
1 - 17.3oz package frozen puff pastry, 2 sheets, thawed
2Tbs butter
4 leeks (white and pale green parts only), sliced (about 4c)
1/4c water
2/3c whipping cream
4oz Camembert cheese, cut into pieces
1 large egg
pinch of cayenne pepper
pinch of nutmeg
1/4c freshly grated parmesan cheese
Preheat oven to 400'
Roll out each pastry sheet on lightly floured surface to 12" square.
Stack squares and roll into 15" square.
Using 14" pizza pan as guide, cut stacked dough into 14" round. Crimp edge of dough to form 1/4" rim. Transfer to pizza pan or baking sheet. Freeze 10 min.
Melt butter in heavy large skillet over medium heat. Add leeks and 1/4c water; cook until tender, about 15 min. Season leeks with salt; set aside to cool.
Bring cream to simmer in saucepan over medium heat. Reduce heat to low; add cheese and stir until melted. Remove from heat and cool 5min. Whisk in egg, cayenne and nutmeg. Set custard aside.
Sprinkle parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20min. Transfer to rack; cool 10 min.
Serve warm or room temp.
(Bon Appetit 4/03)
Ingredients:
1 - 17.3oz package frozen puff pastry, 2 sheets, thawed
2Tbs butter
4 leeks (white and pale green parts only), sliced (about 4c)
1/4c water
2/3c whipping cream
4oz Camembert cheese, cut into pieces
1 large egg
pinch of cayenne pepper
pinch of nutmeg
1/4c freshly grated parmesan cheese
Preheat oven to 400'
Roll out each pastry sheet on lightly floured surface to 12" square.
Stack squares and roll into 15" square.
Using 14" pizza pan as guide, cut stacked dough into 14" round. Crimp edge of dough to form 1/4" rim. Transfer to pizza pan or baking sheet. Freeze 10 min.
Melt butter in heavy large skillet over medium heat. Add leeks and 1/4c water; cook until tender, about 15 min. Season leeks with salt; set aside to cool.
Bring cream to simmer in saucepan over medium heat. Reduce heat to low; add cheese and stir until melted. Remove from heat and cool 5min. Whisk in egg, cayenne and nutmeg. Set custard aside.
Sprinkle parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20min. Transfer to rack; cool 10 min.
Serve warm or room temp.
(Bon Appetit 4/03)
Grilled Eggplant in Honey Soy Glaze
Ingredients:
for Honey Soy Glaze:
1/4c honey
1/4c vegetable oil
1/4c fresh lemon juice
1/4c soy sauce
1/2 tsp minced garlic
1/4 tsp red pepper flakes
for eggplant:
4 Japanese eggplant, or 1 globe eggplant
2 tsp sesame seeds
Heat up BBQ.
Whisk together glaze ingredients.
For japanese eggplant, cut eggplant in half, leaving stem on. Then cut lengthwise, like a fan, leaving connected up at stem. For globe eggplant slice into 1/2" thick rounds.
Pour half of glaze over eggplants in medium bowl and let them marinate for 10 min. Remove the eggplants from the marinade. Allopw any excess marinade to drip off. Grill the eggplants, turning as necessary, until tender, 4-6min.
Serve with additional glaze drizzled over eggplant and garnish with sesame seeds.
(Tom Douglas' Seattle Kitchen Cookbook)
for Honey Soy Glaze:
1/4c honey
1/4c vegetable oil
1/4c fresh lemon juice
1/4c soy sauce
1/2 tsp minced garlic
1/4 tsp red pepper flakes
for eggplant:
4 Japanese eggplant, or 1 globe eggplant
2 tsp sesame seeds
Heat up BBQ.
Whisk together glaze ingredients.
For japanese eggplant, cut eggplant in half, leaving stem on. Then cut lengthwise, like a fan, leaving connected up at stem. For globe eggplant slice into 1/2" thick rounds.
Pour half of glaze over eggplants in medium bowl and let them marinate for 10 min. Remove the eggplants from the marinade. Allopw any excess marinade to drip off. Grill the eggplants, turning as necessary, until tender, 4-6min.
Serve with additional glaze drizzled over eggplant and garnish with sesame seeds.
(Tom Douglas' Seattle Kitchen Cookbook)
Mac and Cheese
Okay, the recipe is from Martha Stewart, but good mac and cheese is good mac and cheese.
Ingredients:
4 Tbs unsalted butter
bread crumbs or crusts
2.75 c milk
1/4 c flour
1 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
1/8 tsp cayenne
2 c sharp cheddar cheese
1 c gruyere or pecorino romano
1# elbow macaroni
Preheat oven to 375'
Butter a 1.5 quart casserole dish and set aside.
Melt 2Tbs butter and pour over bread crumbs in medium bowl. Set aside.
Warm milk in a saucepan over medium heat. Melt remaining butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, for 1 minute
While whisking, add hot milk a little at a time to keep flour mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens - 8 to 12 minutes.
Remove pan from heat. Stir in salt, nutmeg, peppers and most of the cheese (reserving some to sprinkle on top). Set cheese sauce aside.
Cover large pot of salted water and bring to a boil. Cook the macaroni until outside of pasta is done and inside is underdone - 3-4 minutes. Transfer macaroni to a colander and rinse under cold running water. Drain well and stir macaroni into cheese sauce.
Pour mixture into prepared casserole dish. Sprinkle remaining cheese and buttered bread crumbs over the top.
Bake until golden, approximately 30 minutes. Let stand 5 min before serving.
Ingredients:
4 Tbs unsalted butter
bread crumbs or crusts
2.75 c milk
1/4 c flour
1 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
1/8 tsp cayenne
2 c sharp cheddar cheese
1 c gruyere or pecorino romano
1# elbow macaroni
Preheat oven to 375'
Butter a 1.5 quart casserole dish and set aside.
Melt 2Tbs butter and pour over bread crumbs in medium bowl. Set aside.
Warm milk in a saucepan over medium heat. Melt remaining butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, for 1 minute
While whisking, add hot milk a little at a time to keep flour mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens - 8 to 12 minutes.
Remove pan from heat. Stir in salt, nutmeg, peppers and most of the cheese (reserving some to sprinkle on top). Set cheese sauce aside.
Cover large pot of salted water and bring to a boil. Cook the macaroni until outside of pasta is done and inside is underdone - 3-4 minutes. Transfer macaroni to a colander and rinse under cold running water. Drain well and stir macaroni into cheese sauce.
Pour mixture into prepared casserole dish. Sprinkle remaining cheese and buttered bread crumbs over the top.
Bake until golden, approximately 30 minutes. Let stand 5 min before serving.
Creamy White Bean and Chorizo Soup
Ingredients:
1 lb dried cannellini beans (generous 2 cups)
8 cups water
3 Tbs extra virgin olive oil
3 garlic cloves, 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2.5 tsp finely chopped fresh thyme
4c low salt chicken broth
1 lb fresh chorizo sausage, casings removed
1/4c whipping cream
Place beans in heavy large saucepan. Add enough water to cover beans by 4 inches. let beans soak overnight at room temp.
Drain and rinse beans; return to same saucepan. Add 8 cups of water, 1 Tbs oil, smashed garlic clove, rosemary and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover and simmer until beans are just tender, 1-1.5 hours. Season to taste with salt.
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 Tbs oil in heavy large pot over medium heat. Add onion, carrot, celery. Sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 min. Add chopped garlic and 1 tsp thyme; saute 2 min. Add 2 c reserved bean cooking liquid, 4 c chicken broth and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25min. Cool soup 10 min.
Meanwhile saute chorizo in heavy large skillte over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 in. Transfer chorizo to paper towels and drain.
using slotted spoon, remove 1.5 c bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole bean mixture, remaining 1.5 tsp thyme, chorizo and cream.
Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper.
(Bon Apptit 1/06)
1 lb dried cannellini beans (generous 2 cups)
8 cups water
3 Tbs extra virgin olive oil
3 garlic cloves, 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2.5 tsp finely chopped fresh thyme
4c low salt chicken broth
1 lb fresh chorizo sausage, casings removed
1/4c whipping cream
Place beans in heavy large saucepan. Add enough water to cover beans by 4 inches. let beans soak overnight at room temp.
Drain and rinse beans; return to same saucepan. Add 8 cups of water, 1 Tbs oil, smashed garlic clove, rosemary and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover and simmer until beans are just tender, 1-1.5 hours. Season to taste with salt.
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 Tbs oil in heavy large pot over medium heat. Add onion, carrot, celery. Sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 min. Add chopped garlic and 1 tsp thyme; saute 2 min. Add 2 c reserved bean cooking liquid, 4 c chicken broth and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25min. Cool soup 10 min.
Meanwhile saute chorizo in heavy large skillte over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 in. Transfer chorizo to paper towels and drain.
using slotted spoon, remove 1.5 c bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole bean mixture, remaining 1.5 tsp thyme, chorizo and cream.
Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper.
(Bon Apptit 1/06)
Clams Portugese
Ingredients:
1 lb soft Spanish chorizo sausage, casing removed, coarsely crumbled
2 large white onions, halved, thinly cut crosswise into 1/3 in thick slices
2 large green bell peppers, cut into 1/3 in slices
2 - 8oz bottles of clam juice
1c dry white wine
1/4 tsp dried crushed red pepper
32 littleneck clams (about 5 lbs), scrubbed
3/4c chopped fresh cilantro, divided
1 red bell pepper, finely chopped
1 lemon, cut into 8 wedges
Heat heavy large pot over medium-high heat. Add chorizo, onions and green peppers to pot and saute until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 min.
Add clam juice, wine and crushed red pepper; bring to boil. Reduce heat to medium and simmer 3 in. Add clams; cover and cook until clams open, about 8 min. Stir in 1/2 c cilantro.
Transfer clam mixture to large bowl. Sprinkle with remaining 1/4c cilantro and red bell pepper. Garnish with lemon wedges.
(Bon Appetit 11/05)
1 lb soft Spanish chorizo sausage, casing removed, coarsely crumbled
2 large white onions, halved, thinly cut crosswise into 1/3 in thick slices
2 large green bell peppers, cut into 1/3 in slices
2 - 8oz bottles of clam juice
1c dry white wine
1/4 tsp dried crushed red pepper
32 littleneck clams (about 5 lbs), scrubbed
3/4c chopped fresh cilantro, divided
1 red bell pepper, finely chopped
1 lemon, cut into 8 wedges
Heat heavy large pot over medium-high heat. Add chorizo, onions and green peppers to pot and saute until vegetables are tender and sausage is brown, stirring frequently and breaking up sausage with back of fork, about 10 min.
Add clam juice, wine and crushed red pepper; bring to boil. Reduce heat to medium and simmer 3 in. Add clams; cover and cook until clams open, about 8 min. Stir in 1/2 c cilantro.
Transfer clam mixture to large bowl. Sprinkle with remaining 1/4c cilantro and red bell pepper. Garnish with lemon wedges.
(Bon Appetit 11/05)
Balsamic Caesar Dressing
Ingredients:
1/3c fresh grated Parmesan cheese
1/4c mayonnaise
2 anchovy fillets
1 1/2 Tbs balsamic vinegar
1 1/2 Tbs fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp Worcestershire
1/4c olive oil
1 head of Romaine
croutons:
1/4c olive oil
3 large garlic cloves
1/2 tsp sea salt
15oz white bread with crusts removed and cubed
Make croûtons in 350' oven. Whisk 1/4c oil, 2 garlic cloves and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer to baking sheet and bake until golden brown, about 12 min. Cool completely.
Combine cheese, mayo, anchovies, vinegar, lemon juice, mustard, Worcestershire, and 1/4c oil into blender. Puree until smooth. Season with salt and pepper.
(Bon Appetit 6/05)
1/3c fresh grated Parmesan cheese
1/4c mayonnaise
2 anchovy fillets
1 1/2 Tbs balsamic vinegar
1 1/2 Tbs fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp Worcestershire
1/4c olive oil
1 head of Romaine
croutons:
1/4c olive oil
3 large garlic cloves
1/2 tsp sea salt
15oz white bread with crusts removed and cubed
Make croûtons in 350' oven. Whisk 1/4c oil, 2 garlic cloves and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer to baking sheet and bake until golden brown, about 12 min. Cool completely.
Combine cheese, mayo, anchovies, vinegar, lemon juice, mustard, Worcestershire, and 1/4c oil into blender. Puree until smooth. Season with salt and pepper.
(Bon Appetit 6/05)
Penne with Sausage in Cream Sauce
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
2/3 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.
(Bon Appetit 2/97)
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
2/3 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.
(Bon Appetit 2/97)
Chicken with Asiago, Proscuitto and Sage
An impressive and fairly easy dinner for a couple folks. I think I made this for Seth on our 3rd date. Apparently it worked.
Ingredients:
4 small skinless boneless chicken breast halves, pounded to 1/4' thick
all purpose flour
6 Tbs butter, divided
1/2 c ginely grated Asiago cheese
8 thin proscuitto slices, folded over crosswise
2/3c dry white wine
2 tsp minced fresh sage
4 whole sage leaves for garnish
Preheat oven to 375'
Sprinkle chicken breasts with salt and pepper. Coast boath sides with flour, shaking off excess.
Melt 4 Tbs butter in large skillet over medium-high heat. Add chicken breasts and saute until brown, turning once, about 5 min. Transfer chicken to rimmed baking sheet; reserve skillet.
Sprinkle 2 Tbs cheese over each chicken breast. Top each with 2 proscuitto slices. Bake until chicken is cooked through, about 5 min.
Meanwhile, add wine, minced sage and 2 Tbs butter to skillet. Boil until sauce is reduced to 1/3c, scraping up browned bits, about 4 min.
Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over and serve.
(Bon Appetit 10/05)
Ingredients:
4 small skinless boneless chicken breast halves, pounded to 1/4' thick
all purpose flour
6 Tbs butter, divided
1/2 c ginely grated Asiago cheese
8 thin proscuitto slices, folded over crosswise
2/3c dry white wine
2 tsp minced fresh sage
4 whole sage leaves for garnish
Preheat oven to 375'
Sprinkle chicken breasts with salt and pepper. Coast boath sides with flour, shaking off excess.
Melt 4 Tbs butter in large skillet over medium-high heat. Add chicken breasts and saute until brown, turning once, about 5 min. Transfer chicken to rimmed baking sheet; reserve skillet.
Sprinkle 2 Tbs cheese over each chicken breast. Top each with 2 proscuitto slices. Bake until chicken is cooked through, about 5 min.
Meanwhile, add wine, minced sage and 2 Tbs butter to skillet. Boil until sauce is reduced to 1/3c, scraping up browned bits, about 4 min.
Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over and serve.
(Bon Appetit 10/05)
Yakisoba Noodles
Ingredients:
1/4 c sesame oil
1/4 c black soy sauce
2Tbs sugar
2Tbs chili oil
2Tbs balsamic vinegar
1 1/8 lbs vermicelli noodles
1/2c toasted sesame seeds
1/4c green onions sliced thinly on the diagonal
Whisk 5 sauce ingredients together.
Cook noodles until al dente. Rinse and toss in sauce with hands.
Add toasted sesame seeds and green onions, reserving a few for garnish.
Refrigerate.
(from mom's kitchen)
1/4 c sesame oil
1/4 c black soy sauce
2Tbs sugar
2Tbs chili oil
2Tbs balsamic vinegar
1 1/8 lbs vermicelli noodles
1/2c toasted sesame seeds
1/4c green onions sliced thinly on the diagonal
Whisk 5 sauce ingredients together.
Cook noodles until al dente. Rinse and toss in sauce with hands.
Add toasted sesame seeds and green onions, reserving a few for garnish.
Refrigerate.
(from mom's kitchen)
Lime Snowball Cookies
Ingredients:
1.5 c all purpose flour
1/2 c cornstarch
1c (2 sticks) unsalted butter, room temp
1/2 c powdered sugar
2 Tbs fresh lime juice
1 tsp (packed) finely grated lime peel
1/2 tsp lime oil
additional powdered sugar for dusting
Preheat oven to 350'
Line 2 baking trays with parchment paper. Whisk flour and cornstarch in medium bowl to blend.
Using electric mixer, beat butter and 1/2 c powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 min.
Using scant 1 Tbs for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets.
Can be made ahead. Store airtight at room temp up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.
(Bon Appetit 12/05)
1.5 c all purpose flour
1/2 c cornstarch
1c (2 sticks) unsalted butter, room temp
1/2 c powdered sugar
2 Tbs fresh lime juice
1 tsp (packed) finely grated lime peel
1/2 tsp lime oil
additional powdered sugar for dusting
Preheat oven to 350'
Line 2 baking trays with parchment paper. Whisk flour and cornstarch in medium bowl to blend.
Using electric mixer, beat butter and 1/2 c powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel and lime oil. Beat in flour mixture until smooth. Refrigerate dough until just firm, about 45 min.
Using scant 1 Tbs for each, form dough into balls and place on prepared sheets, spacing 1 inch apart.
Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of powdered sugar over cookies. Cool cookies completely on baking sheets.
Can be made ahead. Store airtight at room temp up to 5 days or freeze up to 2 weeks. Dust with more powdered sugar before serving.
(Bon Appetit 12/05)
Spiced Molasses Cookies
Ingredients:
¼ c molasses
½ c shortening
¼ dark brown sugar
1 egg
1 c flour
½ tsp salt
½ tsp baking soda
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp cinnamon
¼ tsp nutmeg
Preheat the oven to 350°F
Mix the molasses, shortening, brown sugar, and egg in a bowl, combining well.
Mix the flour, salt, baking soda and spices together, add to the first mixture, and blend thoroughly. Arrange by teaspoonfuls on an ungreased cookie sheet, about 1 inch apart, and bake for 6-8 minutes or until crisp and lightly browned.
(Fannie Farmer Cookbook)
¼ c molasses
½ c shortening
¼ dark brown sugar
1 egg
1 c flour
½ tsp salt
½ tsp baking soda
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp cinnamon
¼ tsp nutmeg
Preheat the oven to 350°F
Mix the molasses, shortening, brown sugar, and egg in a bowl, combining well.
Mix the flour, salt, baking soda and spices together, add to the first mixture, and blend thoroughly. Arrange by teaspoonfuls on an ungreased cookie sheet, about 1 inch apart, and bake for 6-8 minutes or until crisp and lightly browned.
(Fannie Farmer Cookbook)
Seth's Favorite Potatoes
Ingredients:
1 garlic clove, halved
Olive oil for brushing, plus 4Tbs divided
2 cups chopped onions
Coarse kosher salt
Coarse ground pepper
2¼ pounds russet potatoes, peeled, very thinly sliced
8Tbs (packed) grated Pecorino Romano cheese, divided
3Tbs drained capers
2 cups low-salt chicken broth
Preheat oven to 350° F.
Rub 13x9x2 inch glass baking dish with cut side of garlic clove.
Brush dish with olive oil.
Heat 2Tbs of olive oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2Tbs of Pecorino Romano and 1Tbs capers.
Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2Tbs Pecorino Romano, and 1Tbs olive oil.
Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1Tbs capers. Drizzle with remaining 1Tbs olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4Tbs Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
(Sunset magazine)
1 garlic clove, halved
Olive oil for brushing, plus 4Tbs divided
2 cups chopped onions
Coarse kosher salt
Coarse ground pepper
2¼ pounds russet potatoes, peeled, very thinly sliced
8Tbs (packed) grated Pecorino Romano cheese, divided
3Tbs drained capers
2 cups low-salt chicken broth
Preheat oven to 350° F.
Rub 13x9x2 inch glass baking dish with cut side of garlic clove.
Brush dish with olive oil.
Heat 2Tbs of olive oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2Tbs of Pecorino Romano and 1Tbs capers.
Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2Tbs Pecorino Romano, and 1Tbs olive oil.
Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1Tbs capers. Drizzle with remaining 1Tbs olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4Tbs Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
(Sunset magazine)
Chai Spice Snowballs
A favorite tea party cookie.
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds
Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
(Epicurious.com)
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds
Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
(Epicurious.com)
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