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.
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