Recipe from Gwyneth Paltrow's My Father's Daughter
Yield: 3 dozen 5-inch pancakes
Total Preparation Time: 20 minutes + overnight resting
3 cups unbleached, all-purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk
6 tablespoons butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 1 cup milk, as needed to thin batter
Real Vermont maple syrup, warmed
Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.
Monday, November 29, 2010
Sunday, November 28, 2010
Sweet Basil Cheesecake
Recipe from Giada De Laurentiis for the Food Network
Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.
Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.
Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
Fig and Almond Tart
Recipe from Giada De Laurentiis for the Food Network
1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam
Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.
1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam
Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.
Wednesday, November 24, 2010
Sweet Potato Biscuits
Recipe from Weelicious
2 Cup All-Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
1/4 Cup Butter, chilled and cubed
1 Cup Sweet Potatoes, cooked & mashed
1/3 Cup Milk
2 Tbsp Honey
Cooking Spray
Preheat oven to 400 F.
Place the first 4 ingredients in a food processor and pulse to combine. Add butter and pulse till it resembles coarse meal. Add sweet potatoes, milk and honey and pulse till dough comes together.
Place dough onto parchment paper and knead 5 times together and shape into a flat disk. Place another parchment paper on top and roll out 1/2 to 3/4 inch thick and cut into biscuits.
Place biscuits on a silpat or parchment lined baking sheet coated with cooking spray. Bake for 15 minutes or until lightly golden. Cool and serve.
2 Cup All-Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
1/4 Cup Butter, chilled and cubed
1 Cup Sweet Potatoes, cooked & mashed
1/3 Cup Milk
2 Tbsp Honey
Cooking Spray
Preheat oven to 400 F.
Place the first 4 ingredients in a food processor and pulse to combine. Add butter and pulse till it resembles coarse meal. Add sweet potatoes, milk and honey and pulse till dough comes together.
Place dough onto parchment paper and knead 5 times together and shape into a flat disk. Place another parchment paper on top and roll out 1/2 to 3/4 inch thick and cut into biscuits.
Place biscuits on a silpat or parchment lined baking sheet coated with cooking spray. Bake for 15 minutes or until lightly golden. Cool and serve.
Individual Pumpkin Cheesecakes
Recipe from Weelicious
Makes 8 Individual Ramekins
8 oz Cream Cheese, softened
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave or Honey
Accompaniments: Crushed Gingersnap Cookies or Graham Crackers, whipped cream or ice cream
Preheat oven to 400 degrees F.
In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth. Add the pumpkin and mix until smooth and combined. Add the eggs one at a time and beat until combined. Add the remaining ingredients and combine.
Pour into 8 ramekins and fill 3/4 full. Bake for 25 minutes. Cool and serve.
Makes 8 Individual Ramekins
8 oz Cream Cheese, softened
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave or Honey
Accompaniments: Crushed Gingersnap Cookies or Graham Crackers, whipped cream or ice cream
Preheat oven to 400 degrees F.
In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth. Add the pumpkin and mix until smooth and combined. Add the eggs one at a time and beat until combined. Add the remaining ingredients and combine.
Pour into 8 ramekins and fill 3/4 full. Bake for 25 minutes. Cool and serve.
Monday, November 22, 2010
Stuffed Artichokes
Recipe from Daily Candy
4 artichokes
½-¾ c. bread crumbs
4 tbsp. good, sharp Parmesan cheese
2 heaping tsp. fresh oregano, finely chopped
1 clove garlic, quartered
Olive oil for drizzling
Trim artichokes by cutting one inch off the top of the artichoke and cutting off the stem at the bottom (so the artichoke can sit upright).
Use kitchen scissors to trim the pointy tips off each petal. Discard petals that are split or bruised. Set aside.
Combine bread crumbs, Parmesan, and oregano in a bowl.
Loosen the petals of a artichoke from the center (so that it looks like a flower in bloom). Fill in each petal with a little of the bread crumb mixture, making sure it’s packed relatively tightly. Push a piece or two of garlic right into the center of the artichoke. Drizzle lightly with olive oil.
Place the artichokes (stems down) in a pot. Make sure they fit snugly so the artichokes will remain upright. Fill the pot with an inch or two of water and put a tight-fitting lid on the pot. Steam over medium heat for 40 minutes or until the petals can be pulled from the center of the vegetable without too much tugging.
4 artichokes
½-¾ c. bread crumbs
4 tbsp. good, sharp Parmesan cheese
2 heaping tsp. fresh oregano, finely chopped
1 clove garlic, quartered
Olive oil for drizzling
Trim artichokes by cutting one inch off the top of the artichoke and cutting off the stem at the bottom (so the artichoke can sit upright).
Use kitchen scissors to trim the pointy tips off each petal. Discard petals that are split or bruised. Set aside.
Combine bread crumbs, Parmesan, and oregano in a bowl.
Loosen the petals of a artichoke from the center (so that it looks like a flower in bloom). Fill in each petal with a little of the bread crumb mixture, making sure it’s packed relatively tightly. Push a piece or two of garlic right into the center of the artichoke. Drizzle lightly with olive oil.
Place the artichokes (stems down) in a pot. Make sure they fit snugly so the artichokes will remain upright. Fill the pot with an inch or two of water and put a tight-fitting lid on the pot. Steam over medium heat for 40 minutes or until the petals can be pulled from the center of the vegetable without too much tugging.
Green Beans with Almonds
1/2 pound green beans, trimmed
1 1/2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup blanched whole almonds, finely ground or sliced
Cook beans in 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.
1 1/2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup blanched whole almonds, finely ground or sliced
Cook beans in 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.
Thursday, November 18, 2010
Simple Syrups
Recipes from Sips and Bitters
Simple syrups are key to making a good, balanced drink. The sugar is already dissolved in the water, so there’s no need to swirl around crunchy sugar granules. You can start with your own clear simple syrup for making mojitos and mint juleps, but why stop at just water and sugar? Why not make your own infused syrups for drinks? The recipe is pretty easy:
Classic Simple Syrup
1 cup sugar
1 cup water
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.
Now let’s get the party started. Think about the types of flavors you like in cocktails. Citrus? Ginger? Spice? You can add quite a bit of flavor with a little bit of infusion.
For citrus simple syrups: using a vegetable peeler, carefully peel off the outer peel of an orange, lime, Meyer lemon, or grapefruit. For a strongly flavored syrup, I would choose 2-3 blemish-free, wax-free fruits, preferably organic. Avoid getting any of the white rind, as this is quite bitter. Place the peels in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the peels.
For ginger simple syrup: Cut the skin off a 3-inch piece of ginger and slice into rounds. Place the ginger rounds in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the ginger rounds.
For herbal simple syrups: Get creative here. You can use thyme (for a pear-thyme vodka-based cocktail), mint (for extra minty mojitos), lemon verbena (for a fragrant lemon drop), lemongrass (for an exotic mojito or caipirina)… the sky is the limit! Use organic herbs and make sure they are clean. Place the herbs — fresh or dry, but remember that the dry will be more concentrated – in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the herbs.
Simple syrups are key to making a good, balanced drink. The sugar is already dissolved in the water, so there’s no need to swirl around crunchy sugar granules. You can start with your own clear simple syrup for making mojitos and mint juleps, but why stop at just water and sugar? Why not make your own infused syrups for drinks? The recipe is pretty easy:
Classic Simple Syrup
1 cup sugar
1 cup water
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.
Now let’s get the party started. Think about the types of flavors you like in cocktails. Citrus? Ginger? Spice? You can add quite a bit of flavor with a little bit of infusion.
For citrus simple syrups: using a vegetable peeler, carefully peel off the outer peel of an orange, lime, Meyer lemon, or grapefruit. For a strongly flavored syrup, I would choose 2-3 blemish-free, wax-free fruits, preferably organic. Avoid getting any of the white rind, as this is quite bitter. Place the peels in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the peels.
For ginger simple syrup: Cut the skin off a 3-inch piece of ginger and slice into rounds. Place the ginger rounds in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the ginger rounds.
For herbal simple syrups: Get creative here. You can use thyme (for a pear-thyme vodka-based cocktail), mint (for extra minty mojitos), lemon verbena (for a fragrant lemon drop), lemongrass (for an exotic mojito or caipirina)… the sky is the limit! Use organic herbs and make sure they are clean. Place the herbs — fresh or dry, but remember that the dry will be more concentrated – in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the herbs.
Pumpkin Pancakes and Honey-Nutmeg Butter
Recipe from Big Girls, Small Kitchen for the Huffington Post
Pumpkin Pancakes
These are easily made dairy-free. Just sub almond milk for the milk and a neutral oil for the butter. And, of course, skip the butter on top.
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1/3 cup pumpkin puree
1 egg
1 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, melted and cooled
Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.
In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.
Pour the wet ingredients over the dry ingredients and fold until they are only just combined--a few lumps remaining are fine.
Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Using about 1/4 cup of batter for each, cook the pancakes until golden brown, flipping once, about 2-3 minutes per side.
Remove to a plate and serve immediately with Honey-Nutmeg Butter and maple syrup.
Honey-Nutmeg Butter
1 stick butter, softened
2 tablespoons honey
1/4 teaspoon nutmeg
pinch of cinnamon
pinch of salt (if using unsalted butter)
Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you're ready to use. Then, let it soften slightly.
Pumpkin Pancakes
These are easily made dairy-free. Just sub almond milk for the milk and a neutral oil for the butter. And, of course, skip the butter on top.
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1/3 cup pumpkin puree
1 egg
1 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, melted and cooled
Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.
In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.
Pour the wet ingredients over the dry ingredients and fold until they are only just combined--a few lumps remaining are fine.
Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Using about 1/4 cup of batter for each, cook the pancakes until golden brown, flipping once, about 2-3 minutes per side.
Remove to a plate and serve immediately with Honey-Nutmeg Butter and maple syrup.
Honey-Nutmeg Butter
1 stick butter, softened
2 tablespoons honey
1/4 teaspoon nutmeg
pinch of cinnamon
pinch of salt (if using unsalted butter)
Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you're ready to use. Then, let it soften slightly.
Monday, November 15, 2010
Zucchini Cakes
Recipe from Real Food Has Curves for The New York Times
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
Grate the onion into the bowl using the large holes of the box grater.
Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
Grate the onion into the bowl using the large holes of the box grater.
Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6
Bengali-Style Tomato Chutney
Recipe from At Home With Madhur Jaffrey
2 tablespoons olive, canola, or peanut oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole brown or yellow mustard seeds
1/4 teaspoon whole fennel seeds
2 cups tomato puree, canned or homemade
1 1/2 teaspoons very finely grated peeled fresh ginger
3/4 cup apple cider vinegar
1 cup sugar
3/4 teaspoon red pepper flakes
1 1/4 teaspoons salt
2 tablespoons golden raisins (optional)
Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.
Yield: Makes a generous 1 1/2 cups
2 tablespoons olive, canola, or peanut oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole brown or yellow mustard seeds
1/4 teaspoon whole fennel seeds
2 cups tomato puree, canned or homemade
1 1/2 teaspoons very finely grated peeled fresh ginger
3/4 cup apple cider vinegar
1 cup sugar
3/4 teaspoon red pepper flakes
1 1/4 teaspoons salt
2 tablespoons golden raisins (optional)
Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.
Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.
Yield: Makes a generous 1 1/2 cups
Carrot-Parsnip Soup With Parsnip Chips
Recipe from "Cooking Light Way to Cook Vegetarian" for The New York Times
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Yield: 6 servings.
Nutrition information per serving (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips and 1/2 teaspoon chives): calories: 159 (28 percent from fat); fat: 4.9 grams (saturated 0.7 grams, monounsaturated 3.4 grams, polyunsaturated 0.6 grams); iron: 0.8 milligrams; cholesterol 0 milligrams; calcium: 61 milligrams; carbohydrate: 26.4 grams; sodium: 388 milligrams; protein: 3.7 grams; fiber: 6.4 grams.
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Yield: 6 servings.
Nutrition information per serving (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips and 1/2 teaspoon chives): calories: 159 (28 percent from fat); fat: 4.9 grams (saturated 0.7 grams, monounsaturated 3.4 grams, polyunsaturated 0.6 grams); iron: 0.8 milligrams; cholesterol 0 milligrams; calcium: 61 milligrams; carbohydrate: 26.4 grams; sodium: 388 milligrams; protein: 3.7 grams; fiber: 6.4 grams.
Roasted Vegetable Galette With Olives
Recipe from Eating Well for The New York Times
The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables -- eggplant, bell peppers, zucchini -- and cheeses like fontina or Jarlsberg. The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces.
Crust:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives
Filling:
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 ounces), divided
1 egg mixed with 1 tablespoon water for glazing
To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.
To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables -- eggplant, bell peppers, zucchini -- and cheeses like fontina or Jarlsberg. The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces.
Crust:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives
Filling:
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 ounces), divided
1 egg mixed with 1 tablespoon water for glazing
To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)
Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.
To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)
Pumpkin Cupcakes with Cream Cheese Frosting
Recipe from Elizabeth Falkner at Citizen Cake in San Francisco.
Yield: 24 cupcakes
For cupcakes
2 c. cake flour
1 tsp. baking powder
1 tsp. Kosher salt
½ tsp. fresh grated nutmeg
½ tsp. ground cinnamon
1 c. roasted butternut squash or pumpkin puree
½ c. canola oil
¼ c. buttermilk
2 tbsp. fresh grated ginger root
2 eggs
1 c. brown sugar
1 c. granulated sugar
For frosting
4 oz. butter, softened
4 oz. cream cheese, softened
1 c. powdered sugar, sifted
2 tsp. milk
1 tsp. lemon juice
Pinch of salt
¼ tsp. vanilla extract
Preheat oven to 325º.
Sift together cake flour, baking powder, salt, nutmeg, and cinnamon, and set aside.
Mix pumpkin, oil, buttermilk, and ginger root, and set aside.
Whisk the egg with the sugars until creamy; add to the pumpkin mixture. Add the flour mixture until just incorporated.
Pour the batter into lined muffin tins, bake 20-25 minutes (or until cupcakes spring back when touched), and let cool completely.
While the cupcakes are baking, make the frosting. Using a mixer with a paddle attachment, combine butter and cream cheese. Add powdered sugar, milk, lemon juice, and salt; mix until combined. Stir in vanilla extract.
Frost the cupcakes, and then garnish with fresh grated nutmeg or toasted pecans.
Yield: 24 cupcakes
For cupcakes
2 c. cake flour
1 tsp. baking powder
1 tsp. Kosher salt
½ tsp. fresh grated nutmeg
½ tsp. ground cinnamon
1 c. roasted butternut squash or pumpkin puree
½ c. canola oil
¼ c. buttermilk
2 tbsp. fresh grated ginger root
2 eggs
1 c. brown sugar
1 c. granulated sugar
For frosting
4 oz. butter, softened
4 oz. cream cheese, softened
1 c. powdered sugar, sifted
2 tsp. milk
1 tsp. lemon juice
Pinch of salt
¼ tsp. vanilla extract
Preheat oven to 325º.
Sift together cake flour, baking powder, salt, nutmeg, and cinnamon, and set aside.
Mix pumpkin, oil, buttermilk, and ginger root, and set aside.
Whisk the egg with the sugars until creamy; add to the pumpkin mixture. Add the flour mixture until just incorporated.
Pour the batter into lined muffin tins, bake 20-25 minutes (or until cupcakes spring back when touched), and let cool completely.
While the cupcakes are baking, make the frosting. Using a mixer with a paddle attachment, combine butter and cream cheese. Add powdered sugar, milk, lemon juice, and salt; mix until combined. Stir in vanilla extract.
Frost the cupcakes, and then garnish with fresh grated nutmeg or toasted pecans.
Sunday, November 14, 2010
Rajas con Crema
6 chiles poblanos
1 onion, sliced
Butter or vegetable oil
l/2 teaspoon salt
1/3 cup cream
Place the chiles on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove chiles from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the chiles; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Heat the butter or vegetable oil in a large saucepan over medium-high heat; cook the onion until tender, about 5 minutes. Add the poblano strips, salt and cream to the saucepan. Cook at a simmer until hot, about 5 minutes more.
Optional: add corn kernels and/or sliced mushrooms to the rajas.
1 onion, sliced
Butter or vegetable oil
l/2 teaspoon salt
1/3 cup cream
Place the chiles on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove chiles from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the chiles; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Heat the butter or vegetable oil in a large saucepan over medium-high heat; cook the onion until tender, about 5 minutes. Add the poblano strips, salt and cream to the saucepan. Cook at a simmer until hot, about 5 minutes more.
Optional: add corn kernels and/or sliced mushrooms to the rajas.
Saturday, November 13, 2010
Marinated Skirt Steak
Recipe from Thomas Keller's Ad Hoc at Home. It was recommended by my friend Anne.
6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on
Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silverskin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.
Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.
Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.
Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.
6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on
Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silverskin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.
Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.
Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.
Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.
Yogurt Cilantro Sauce
Coarse salt and ground pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.
Lentil-Walnut Burgers
Recipe from Martha Stewart's Everyday Food
Yield: Serves 4
In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
Serve with Yogurt Cilantro Sauce.
Per serving: 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber
Yield: Serves 4
3/4 cup toasted walnuts, cooled
1/3 cup plain dried breadcrumbs
3 garlic cloves, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
3/4 cup lentils, cooked, drained, and cooled
4 tablespoons olive oil
1 large eggIn a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.
Serve with Yogurt Cilantro Sauce.
Per serving: 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber
Mexican Wedding Cookies
This recipe is from my aunt Mague.
2 sticks of unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups finely chopped pecans
2 cups sifted flour
Powdered sugar for dusting
Preheat oven to 325 degrees. Beat butter and powdered sugar in mixer until light and fluffy. Add vanilla and pecans. Remove from mixer and stir in flour by hand being careful not to overmix. Form into small balls and place on a buttered cookie sheet.
Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
2 sticks of unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups finely chopped pecans
2 cups sifted flour
Powdered sugar for dusting
Preheat oven to 325 degrees. Beat butter and powdered sugar in mixer until light and fluffy. Add vanilla and pecans. Remove from mixer and stir in flour by hand being careful not to overmix. Form into small balls and place on a buttered cookie sheet.
Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
Garlic Aioli
Recipe from Fanny at Chez Panisse, an illustrated children's cookbook, by Alice Waters
Yield: 1 1/4 cups
1 egg at room temperature
1 cup olive oil
1 clove of garlic, or more if you prefer
Salt and pepper
Vinegar or lemon juice (about 1/2 tsp)
Separate the egg and put the yolk in a medium-size bowl. Season with a good pinch of salt. It is important that the egg be at room temperature or a little warmer. The egg and the oil won't mix well if the egg is cold.
Measure 1 cup oil into a container with a pour spout. Mix the egg and salt together with a whisk. Whisking all the time, slowly add the oil to the egg drop by drop. It will thicken gradually as the egg absorbs the oil. It will stat to get quite thick after you have mixed in about 1/4 cup oil. Thin it by adding 1/2 teaspoon warm water, then continue to add the oil in a thin, steady stream. It will be quite thick again after you have mixed in about 3/4 cup oil. Thin again with 1/2 teaspoon warm water, and whisk in the remaining oil in a steady stream.
Make a puree of the garlic. Pound it in a mortar with a pestle until smooth and juicy. Add about half the puree to the mayonnaise. Finish the seasoning by adding about 1/4 teaspoon of white or red wine vinegar or lemon juice and a pinch of salt and pepper.
It is best if eaten the same day it is made, but will keep 2 to 3 days in the refrigerator.
Yield: 1 1/4 cups
1 egg at room temperature
1 cup olive oil
1 clove of garlic, or more if you prefer
Salt and pepper
Vinegar or lemon juice (about 1/2 tsp)
Separate the egg and put the yolk in a medium-size bowl. Season with a good pinch of salt. It is important that the egg be at room temperature or a little warmer. The egg and the oil won't mix well if the egg is cold.
Measure 1 cup oil into a container with a pour spout. Mix the egg and salt together with a whisk. Whisking all the time, slowly add the oil to the egg drop by drop. It will thicken gradually as the egg absorbs the oil. It will stat to get quite thick after you have mixed in about 1/4 cup oil. Thin it by adding 1/2 teaspoon warm water, then continue to add the oil in a thin, steady stream. It will be quite thick again after you have mixed in about 3/4 cup oil. Thin again with 1/2 teaspoon warm water, and whisk in the remaining oil in a steady stream.
Make a puree of the garlic. Pound it in a mortar with a pestle until smooth and juicy. Add about half the puree to the mayonnaise. Finish the seasoning by adding about 1/4 teaspoon of white or red wine vinegar or lemon juice and a pinch of salt and pepper.
It is best if eaten the same day it is made, but will keep 2 to 3 days in the refrigerator.
Risotto
Recipe from Fanny at Chez Panisse, an illustrated children's cookbook, by Alice Waters
Yield: 3 to 4 servings
4 cups chicken broth
1 small onion
1 tablespoon butter
1 + 1 tablespoon olive oil
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1 cup Arborio rice, or short-grain white rice
Parmesan cheese
Heat the chicken broth until boiling. Taste the broth and add salt if necessary: it should be salty.
Peel and finely chop onion. Put in a heavy-bottomed saucepan with butter and 1 Tablespoon olive oil. Add bay leaf and thyme. Cook gently on medium heat 4-5 minutes, until onions are soft and clear.
Add rice and cook another 5 minutes, stirring often. Then, ladle onto the rice enough hot chicken broth just to cover the rice. You will hear it bubble and hiss at first. Stir the rice, and lower the heat to a very gentle bubbling. Cook, uncovered, for about 10 minutes, until almost all the broth has been absorbed by the rice.
Add the remaining hot broth and continue cooking at a gentle simmer another 10 minutes or so until the rice is tender but just a little chewy at the center. Near the end of the cooking, stir in another tablespoon of olive oil and taste for salt. Add more if needed. One of the special things about risotto is that there should still be some soupy broth in the pot when the rice is done. Serve it right away with some black pepper and freshly grated Parmesan cheese.
You can add many things to a risotto, if you like. Sweet fresh peas and ham, wilted greens, mushrooms, leftover bits of roast chicken or grilled vegetables -- whatever you like. Try adding a pinch of saffron threads to the onions for a golden risotto.
If you wish for a vegetarian risotto, simply substitute vegetable broth for the chicken broth.
Yield: 3 to 4 servings
4 cups chicken broth
1 small onion
1 tablespoon butter
1 + 1 tablespoon olive oil
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1 cup Arborio rice, or short-grain white rice
Parmesan cheese
Heat the chicken broth until boiling. Taste the broth and add salt if necessary: it should be salty.
Peel and finely chop onion. Put in a heavy-bottomed saucepan with butter and 1 Tablespoon olive oil. Add bay leaf and thyme. Cook gently on medium heat 4-5 minutes, until onions are soft and clear.
Add rice and cook another 5 minutes, stirring often. Then, ladle onto the rice enough hot chicken broth just to cover the rice. You will hear it bubble and hiss at first. Stir the rice, and lower the heat to a very gentle bubbling. Cook, uncovered, for about 10 minutes, until almost all the broth has been absorbed by the rice.
Add the remaining hot broth and continue cooking at a gentle simmer another 10 minutes or so until the rice is tender but just a little chewy at the center. Near the end of the cooking, stir in another tablespoon of olive oil and taste for salt. Add more if needed. One of the special things about risotto is that there should still be some soupy broth in the pot when the rice is done. Serve it right away with some black pepper and freshly grated Parmesan cheese.
You can add many things to a risotto, if you like. Sweet fresh peas and ham, wilted greens, mushrooms, leftover bits of roast chicken or grilled vegetables -- whatever you like. Try adding a pinch of saffron threads to the onions for a golden risotto.
If you wish for a vegetarian risotto, simply substitute vegetable broth for the chicken broth.
Salsa Ranchera y Huevos Rancheros
Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times
Yield: About 1 quart
1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt
In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.
This sauce can be used to prepare Huevos Rancheros. Simply heat oil in a skillet. Fry corn tortillas for a few seconds. Place on towels to drain and cover to keep warm. Heat the salsa in a small saucepan. Meanwhile, in the same skillet, fry the eggs. Place each tortilla on a plate. When eggs are cooked, place each one on a tortilla. Cover with salsa.
Yield: About 1 quart
1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt
In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.
This sauce can be used to prepare Huevos Rancheros. Simply heat oil in a skillet. Fry corn tortillas for a few seconds. Place on towels to drain and cover to keep warm. Heat the salsa in a small saucepan. Meanwhile, in the same skillet, fry the eggs. Place each tortilla on a plate. When eggs are cooked, place each one on a tortilla. Cover with salsa.
Salsa Roja
Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times
Yield: about 3 cups
2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)
3 tablespoons vegetable oil
6 to 8 dried chiles de árbol
1 small onion, sliced
1 garlic clove
6 cloves
1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice
Salt
To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.
In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.
Yield: about 3 cups
2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)
3 tablespoons vegetable oil
6 to 8 dried chiles de árbol
1 small onion, sliced
1 garlic clove
6 cloves
1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice
Salt
To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.
In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.
Salsa Verde
Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times
Yield: About 2 cups
3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8 to 12 serrano chilies (depending on heat tolerance)
1/2 onion, peeled
1 garlic clove
6 whole sprigs cilantro, stems included
Lime juice
In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.
Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.
Yield: About 2 cups
3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8 to 12 serrano chilies (depending on heat tolerance)
1/2 onion, peeled
1 garlic clove
6 whole sprigs cilantro, stems included
Lime juice
In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.
Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.
Cinnamon Vanilla French Toast
2/3 cup 1% milk
2 eggs
2 tsp vanilla extract
1 tsp cinnamon
1/8 tsp nutmeg
4 slices hearty whole-grain bread
Combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a small bowl; whisk until well blended. Pour mixture into a pie plate or shallow bowl.
Dip bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.
Heat a nonstick skillet lightly coated with cooking spray or butter over medium heat. Add bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done.
Garnish with berries or apple slices. Serve with real maple syrup.
2 eggs
2 tsp vanilla extract
1 tsp cinnamon
1/8 tsp nutmeg
4 slices hearty whole-grain bread
Combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a small bowl; whisk until well blended. Pour mixture into a pie plate or shallow bowl.
Dip bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.
Heat a nonstick skillet lightly coated with cooking spray or butter over medium heat. Add bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done.
Garnish with berries or apple slices. Serve with real maple syrup.
Spirulina Super Food Smoothie
Almond Milk
Spirulina
Dates
Blueberries
Banana
Brazil Nuts
Blend and serve chilled.
Spirulina
Dates
Blueberries
Banana
Brazil Nuts
Blend and serve chilled.
Kale Chips
Recipe adapted from Giada De Laurentiis for the Food Network
Several large kale leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
Several large kale leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.
Garlic Roasted Potatoes
Recipe from Ina Garten for the Food Network
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Slow-Cooked Leg of Lamb With Fresh Mint Sauce
Recipe from Mark Bittman for The New York Times
The lamb roasts undisturbed for hours at a time; it can be finished in as little as 6 hours or as many as 8 or 10. It can be cooked most of the way and set aside for a few hours (tented with aluminum foil), to be finished just before serving, or held in a very low oven for an hour or even two (again, covered) after it is done.
4 large garlic cloves, peeled
1 tablespoon coarse salt
1 whole leg of lamb, about 6 pounds
Salt and black pepper to taste
1/2 cup sherry vinegar
1/3 cup sugar
2 cups fresh mint
Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.
The lamb roasts undisturbed for hours at a time; it can be finished in as little as 6 hours or as many as 8 or 10. It can be cooked most of the way and set aside for a few hours (tented with aluminum foil), to be finished just before serving, or held in a very low oven for an hour or even two (again, covered) after it is done.
4 large garlic cloves, peeled
1 tablespoon coarse salt
1 whole leg of lamb, about 6 pounds
Salt and black pepper to taste
1/2 cup sherry vinegar
1/3 cup sugar
2 cups fresh mint
Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.
Friday, November 12, 2010
Asparagus Gruyere Tart
Recipe from Martha Stewart's Everyday Food
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Lemon Ricotta Cookies
This recipe was recommended by my friend Karma.
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla
1 cup ricotta cheese
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup powdered sugar
1 medium lemon
Preheat your oven to 350 degrees. Whip together the softened butter and granulated sugar until you get a light fluffy paste.
Once the butter and sugar are mixed together, add the egg, vanilla extract and ricotta. Zest the lemon and add in half of the zest, reserving the rest for garnish. Mix until all of those "wet" ingredients are well combined.
In a separate bowl, combine the flour, salt and baking powder. Make sure they are well combined - chunks of baking powder are not delicious.
Mix together the bowl of wet ingredients with the dry ingredients until you have a thick paste like batter. Using a spoon, drop balls of the batter onto an ungreased baking sheet two inches apart. Bake at 350 for about 15 minutes or until the tops are golden brown.
In a small bowl prepare the glaze by combining 1 cup of powdered sugar and the juice of the lemon that you previously zested (be careful not to let the seeds drop in). Using a spoon, smear a small amount over top of the baked cookies.
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla
1 cup ricotta cheese
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup powdered sugar
1 medium lemon
Preheat your oven to 350 degrees. Whip together the softened butter and granulated sugar until you get a light fluffy paste.
Once the butter and sugar are mixed together, add the egg, vanilla extract and ricotta. Zest the lemon and add in half of the zest, reserving the rest for garnish. Mix until all of those "wet" ingredients are well combined.
In a separate bowl, combine the flour, salt and baking powder. Make sure they are well combined - chunks of baking powder are not delicious.
Mix together the bowl of wet ingredients with the dry ingredients until you have a thick paste like batter. Using a spoon, drop balls of the batter onto an ungreased baking sheet two inches apart. Bake at 350 for about 15 minutes or until the tops are golden brown.
In a small bowl prepare the glaze by combining 1 cup of powdered sugar and the juice of the lemon that you previously zested (be careful not to let the seeds drop in). Using a spoon, smear a small amount over top of the baked cookies.
Eggplant Stuffed with Quinoa
Recipe from Elizabeth Bard's Lunch in Paris
Yield: Serves 4
4 medium eggplants, 10 oz each
1 tablespoon olive oil + 2 tablespoons olive oil
1 small red onion, diced
3 cloves garlic, thinly sliced
5 ripe tomatoes, coarsely chopped
½ teaspoon sugar
1/3 cup white wine
1 1/3 cups chicken broth
1 cup quinoa (available at health food stores and many large supermarkets)
Coarse sea salt
Freshly ground black pepper
Pinch of cinnamon
Small handful of cilantro, coarsely chopped
8 oz. soft goat cheese
Fresh cilantro, ripped by hand
Choose eggplants that are firm, shiny and without blemishes – the smaller and heavier, the better.
Preheat the oven to 350°F.
Rinse the eggplants and pat dry. Line a baking sheet with aluminum foil. Prick five or six holes in each eggplant with a fork to allow steam to escape. Rub the surface of the eggplants with 1 tablespoon olive oil. Bake for 1 hour, until the flesh is tender.
Meanwhile, in a medium frying pan, heat 2 tablespoons of olive oil. Add the onions and garlic and sauté over medium heat for 3-4 minutes. Add tomatoes and sugar, and cook for 10 minutes. Add the white wine, lower the heat to medium/low and cook for a further 10 minutes. Remove ¾ cup of tomato sauce from the pan and set aside.
In a small saucepan, bring chicken broth to a boil. Add quinoa, bring back to a boil. Cover tightly, lower the heat and simmer for 15 minutes, until water is absorbed. The quinoa should have the consistency of couscous. Fluff with a fork and leave to cool.
When the eggplants are done, drain any liquid from the baking sheet and let the eggplants cool slightly. Make a 4 inch cut in the top of each eggplant and carefully scoop out most of the flesh without piercing the skin. Put the eggplants shells in a shallow casserole dish (you will stuff these later). Put the flesh in a colander, pressing firmly with the back of a fork (or your hand) to drain any excess liquid. Season the flesh with salt, pepper and a pinch of cinnamon.
Chop the seasoned eggplant flesh into small chunks and add to the tomato sauce along with a small handful of cilantro. Heat through. Add the quinoa, stir to combine.
Stuff the eggplant shells with the quinoa mixture, they should be heaping. Top each eggplant with a spoonful or two of your reserved tomato sauce. (You can refrigerate the eggplants at this point. Reheat at 350°F, tightly covered with foil, for 30 minutes. Proceed as below.)
Set the oven to broil.
Top each eggplant with two slices of goat cheese. Cook on the middle rack of the oven for 3-4 minutes until cheese is softened and beginning to color.
Sprinkle with fresh cilantro. Serve with a large green salad.
Yield: Serves 4
4 medium eggplants, 10 oz each
1 tablespoon olive oil + 2 tablespoons olive oil
1 small red onion, diced
3 cloves garlic, thinly sliced
5 ripe tomatoes, coarsely chopped
½ teaspoon sugar
1/3 cup white wine
1 1/3 cups chicken broth
1 cup quinoa (available at health food stores and many large supermarkets)
Coarse sea salt
Freshly ground black pepper
Pinch of cinnamon
Small handful of cilantro, coarsely chopped
8 oz. soft goat cheese
Fresh cilantro, ripped by hand
Choose eggplants that are firm, shiny and without blemishes – the smaller and heavier, the better.
Preheat the oven to 350°F.
Rinse the eggplants and pat dry. Line a baking sheet with aluminum foil. Prick five or six holes in each eggplant with a fork to allow steam to escape. Rub the surface of the eggplants with 1 tablespoon olive oil. Bake for 1 hour, until the flesh is tender.
Meanwhile, in a medium frying pan, heat 2 tablespoons of olive oil. Add the onions and garlic and sauté over medium heat for 3-4 minutes. Add tomatoes and sugar, and cook for 10 minutes. Add the white wine, lower the heat to medium/low and cook for a further 10 minutes. Remove ¾ cup of tomato sauce from the pan and set aside.
In a small saucepan, bring chicken broth to a boil. Add quinoa, bring back to a boil. Cover tightly, lower the heat and simmer for 15 minutes, until water is absorbed. The quinoa should have the consistency of couscous. Fluff with a fork and leave to cool.
When the eggplants are done, drain any liquid from the baking sheet and let the eggplants cool slightly. Make a 4 inch cut in the top of each eggplant and carefully scoop out most of the flesh without piercing the skin. Put the eggplants shells in a shallow casserole dish (you will stuff these later). Put the flesh in a colander, pressing firmly with the back of a fork (or your hand) to drain any excess liquid. Season the flesh with salt, pepper and a pinch of cinnamon.
Chop the seasoned eggplant flesh into small chunks and add to the tomato sauce along with a small handful of cilantro. Heat through. Add the quinoa, stir to combine.
Stuff the eggplant shells with the quinoa mixture, they should be heaping. Top each eggplant with a spoonful or two of your reserved tomato sauce. (You can refrigerate the eggplants at this point. Reheat at 350°F, tightly covered with foil, for 30 minutes. Proceed as below.)
Set the oven to broil.
Top each eggplant with two slices of goat cheese. Cook on the middle rack of the oven for 3-4 minutes until cheese is softened and beginning to color.
Sprinkle with fresh cilantro. Serve with a large green salad.
Gluten-Free Chocolate Chip Cookies
Recipe from Elana Amsterdam's The Gluten-Free Almond Flour Cookbook
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup yacon syrup
1 cup dark chocolate chips 73% cacao
Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry. Form ½ inch balls and press onto a parchment lined baking sheet. Bake at 350° for 7-10 minutes. Cool and serve
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup yacon syrup
1 cup dark chocolate chips 73% cacao
Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry. Form ½ inch balls and press onto a parchment lined baking sheet. Bake at 350° for 7-10 minutes. Cool and serve
Buttermilk Scones
Recipe from Tartine
Yield: 1 dozen
1 ripe peach, pitted and cut into 1/4" dice
4 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup granulated sugar
1 1/4 teaspoon salt
1 cup + 1 tablespoon unsalted butter, very cold
1 1/2 cups buttermilk
1 teaspoon grated lemon zest
melted butter and crystal sugar, for topping
Preheat the oven to 400F and butter a baking sheet.
Put the peaches in the freezer briefly so that they are easier to mix with the dough.
Sift the flour, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt and stir to mix with a wooden spoon. Cut the butter into 1/2" cubes and scatter over the dry ingredients. Cut together, either with a pastry blender, 2 table knives, or a stand mixer with the paddle attachment, but don't overmix. You want to end up with a coarse mixture with pea-sized lumps of butter visible.
Add the buttermilk all at once along with the lemon zest and mix gently with the wooden spoon. Continue to mix just until you have a dough that holds together. You still want to see some of the butter pieces at this point, which will add to the flakiness of the scones once they are baked.
Dust your work surface with flour, and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 18" long, 5" wide, and 1 1/2" thick. Brush the top with the melted butter and then sprinkle with the sugar. using a chef's knife, cut the dough into 12 triangles and transfer to the prepared baking sheet.
Bake the scones until the tops are lightly browned, 25 to 35 minutes. Remove from the oven and serve immediately.
Yield: 1 dozen
1 ripe peach, pitted and cut into 1/4" dice
4 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup granulated sugar
1 1/4 teaspoon salt
1 cup + 1 tablespoon unsalted butter, very cold
1 1/2 cups buttermilk
1 teaspoon grated lemon zest
melted butter and crystal sugar, for topping
Preheat the oven to 400F and butter a baking sheet.
Put the peaches in the freezer briefly so that they are easier to mix with the dough.
Sift the flour, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt and stir to mix with a wooden spoon. Cut the butter into 1/2" cubes and scatter over the dry ingredients. Cut together, either with a pastry blender, 2 table knives, or a stand mixer with the paddle attachment, but don't overmix. You want to end up with a coarse mixture with pea-sized lumps of butter visible.
Add the buttermilk all at once along with the lemon zest and mix gently with the wooden spoon. Continue to mix just until you have a dough that holds together. You still want to see some of the butter pieces at this point, which will add to the flakiness of the scones once they are baked.
Dust your work surface with flour, and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 18" long, 5" wide, and 1 1/2" thick. Brush the top with the melted butter and then sprinkle with the sugar. using a chef's knife, cut the dough into 12 triangles and transfer to the prepared baking sheet.
Bake the scones until the tops are lightly browned, 25 to 35 minutes. Remove from the oven and serve immediately.
Gnocchi
Recipe from Jessica Seinfeld's Double Delicious!
Prep: 40 minutes
Total: 50 minutes
Yield: Serves 6
1 (15-ounce) container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated Parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
1 cup all-purpose flour
1 (24-ounce) jarred pasta sauce, heated or at room temperature
In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.
Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.
Calories: 350, Carbohydrate: 50 g, Protein: 18 g, Total Fat: 9 g, Saturated Fat: 4 g, Sodium: 645 mg, Fiber: 6 g
Prep: 40 minutes
Total: 50 minutes
Yield: Serves 6
1 (15-ounce) container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated Parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
1 cup all-purpose flour
1 (24-ounce) jarred pasta sauce, heated or at room temperature
In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.
Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.
Calories: 350, Carbohydrate: 50 g, Protein: 18 g, Total Fat: 9 g, Saturated Fat: 4 g, Sodium: 645 mg, Fiber: 6 g
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