This little gem was discovered via Smitten Kitchen where she credits adapting it from Bon Appetit, February 1999. This would be a great small soup course to a multi course meal.
Ingredients:
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup whipping cream (I think half and half would work as well)
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Thursday
Coconut Bread
This wonderful recipe comes from Smitten Kitchen.
Ingredients:
2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 teaspoon ground cinnamon
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees.
In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
Pour egg mixture into dry ingredients and stir together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Pour batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Note: This makes a very tall loaf. A bread pan with high sides is beneficial.
Ingredients:
2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 teaspoon ground cinnamon
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees.
In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
Pour egg mixture into dry ingredients and stir together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Pour batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Note: This makes a very tall loaf. A bread pan with high sides is beneficial.
Monday
Oven Steamed Mussels
We don't know why, but somehow these taste so much better oven steamed. And every single one opened!
Ingredients:
1 Tbs extra virgin olive oil
4oz diced pancetta
2 garlic cloves, minced
pinch of red pepper flakes
1/2c white wine
2 sprigs fresh thyme
1 bay leaf
1/4 tsp salt
2# Penn Cove mussels
2 Tbs unsalted butter
1/4c minced fresh parsley
Adjust oven rack to lowest shelf and preheat oven to 500* On the stovetop, add olive oil and pancetta to a heavy dutch oven (with lid) and cook on medium heat until pancetta is crispy. Scoop out pancetta. Add red pepper flakes and garlic and cook until fragrant, about 30 seconds. Add wine, thyme and bay leaf. Bring wine to a boil. Add mussels and salt. Stir to coat. Put tight fitting lid on pot and transfer to hot oven. Bake for 15-18 minutes. Take out of oven, push mussels to the side and add butter, stirring until melted. Add fresh parsley and reserved pancetta. Stir to coat. Divide between 2 bowl (entree size) or 4 bowl (appetizers) and serve with crusty bread.
Ingredients:
1 Tbs extra virgin olive oil
4oz diced pancetta
2 garlic cloves, minced
pinch of red pepper flakes
1/2c white wine
2 sprigs fresh thyme
1 bay leaf
1/4 tsp salt
2# Penn Cove mussels
2 Tbs unsalted butter
1/4c minced fresh parsley
Adjust oven rack to lowest shelf and preheat oven to 500* On the stovetop, add olive oil and pancetta to a heavy dutch oven (with lid) and cook on medium heat until pancetta is crispy. Scoop out pancetta. Add red pepper flakes and garlic and cook until fragrant, about 30 seconds. Add wine, thyme and bay leaf. Bring wine to a boil. Add mussels and salt. Stir to coat. Put tight fitting lid on pot and transfer to hot oven. Bake for 15-18 minutes. Take out of oven, push mussels to the side and add butter, stirring until melted. Add fresh parsley and reserved pancetta. Stir to coat. Divide between 2 bowl (entree size) or 4 bowl (appetizers) and serve with crusty bread.
Thursday
Penne with Tomato Vodka Sauce
Compliments of Rachael Ray
http://www.doctoroz.com/videos/rachael-rays-vodka-cream-pasta
1 tbsp extra virgin olive oil, once around the pan in a slow stream
1 tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 32 oz can crushed tomatoes
Coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Directions
Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.
Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.
Shepherd's Pie
Ingredients
1.5 pounds 93 percent lean ground beef
Water
Salt and pepper
1/2 teaspoon baking soda
2 teaspoons vegetable oil
1onion, chopped
4 ounces white mushrooms, trimmed and chopped (omitted when cooking for Seth)
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira or ruby port
2 tablespoons all-purpose flour
1.25 cups beef broth
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 carrots, peeled and chopped
2 teaspoons vegetable oil
1onion, chopped
4 ounces white mushrooms, trimmed and chopped (omitted when cooking for Seth)
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira or ruby port
2 tablespoons all-purpose flour
1.25 cups beef broth
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 carrots, peeled and chopped
Assorted frozen veggies like peas and corn
2 teaspoons cornstarch
2 teaspoons cornstarch
Mashed potatoes per your favorite recipe
Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes.
Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add port and cook, scraping up any browned bits, until evaporated, about 1 minute.
Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes.
Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add port and cook, scraping up any browned bits, until evaporated, about 1 minute.
Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits.
Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Add frozen veggies and cook until heatedvthrough. Stir cornstarch and 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.
Top with mashed potatoes and place under a broiler until potato crust is golden brown and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.
Subscribe to:
Posts (Atom)