Delicious recipe from Real Simple.
Ingredients:
4 tablespoons olive oil
2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
1 1/2 cups marinara sauce
2 large eggs
1 15-ounce container ricotta
2 teaspoons dried oregano
2 cups grated mozzarella (8 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
Directions:
Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
Tuesday, October 2, 2012
Monday, July 16, 2012
Salted Butter Caramel Ice Cream
Recipe courtesy of David Lebovitz.
Ingredients:
For the caramel praline (mix-in)
½ cup sugar
¾ teaspoon sea salt, such as fleur de sel
For the ice cream custard
2 cups whole milk, divided
1½ cups sugar
4 tablespoons salted butter
scant ½ teaspoon sea salt
1 cups heavy cream
5 large egg yolks
¾ teaspoon vanilla extract
Directions:
To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty 6 quart saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti. I also added in chopped up bittersweet chocolate chunks.
Once your caramel ice cream is churned, quickly stir in the crushed caramel and chocolate, then chill in the freezer until firm.
Ingredients:
For the caramel praline (mix-in)
½ cup sugar
¾ teaspoon sea salt, such as fleur de sel
For the ice cream custard
2 cups whole milk, divided
1½ cups sugar
4 tablespoons salted butter
scant ½ teaspoon sea salt
1 cups heavy cream
5 large egg yolks
¾ teaspoon vanilla extract
Directions:
To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy duty 6 quart saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti. I also added in chopped up bittersweet chocolate chunks.
Once your caramel ice cream is churned, quickly stir in the crushed caramel and chocolate, then chill in the freezer until firm.
Grilled Salt and Vinegar Potatoes
Recipe courtesy of Serious Eats.
Ingredients:
1 pound waxy potatoes, such as white or fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
Directions:
Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve.
Ingredients:
1 pound waxy potatoes, such as white or fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
Directions:
Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve.
Kabobs
For our recent BBQ, we decided to go all kabob for the ease of grilling and dividing. Soak wooden skewers for an hour before using.
Insalata Caprese Kabobs with Balsamic Vinegar Reduction
Ingredients:
1 cup balsamic vinegar
1 small container cherry tomatoes
1 (8-ounce) container fresh mozzarella (recommended: Ciliegine)
1 bunch large fresh basil leaves
Extra-virgin olive oil, as needed
Salt and freshly cracked black pepper
Directions:
Preheat a grill to medium heat.
To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction. Transfer to a serving platter and enjoy.
Honey Chipotle Lime Chicken Kabobs
Ingredients:
2 pounds boneless skinless chicken breasts in 1-inch chunks
2 teaspoons adobo sauce (minced chipotle peppers if you want to make it spicier)
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons good-quality honey
4 cloves garlic, crushed
Salt and pepper to taste
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Whisk together adobo sauce, olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until well blended to make a marinade. Put chicken into a large resealable plastic bag with marinade and refrigerate, turning the bag occasionally, for three hours, or overnight.
Skewer chicken on skewers, along with peppers and red onions. Grill chicken until just cooked through and slightly charred, turning often, about eight minutes.
Marinated Beef Kabobs
Ingredients:
2 pounds trimmed beef, cut into 1-inch cubes
2 tablespoons beef stock or red wine
2 tablespoons balsamic vinegar
1 tablespoons Worcestershire sauce
1/4 cup olive oil
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
1 teaspoons steak seasoning
1/2 teaspoons dried thyme
1/2 teaspoons dried oregano
Black pepper to taste
2 bay leaves
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)
Put meat tightly on skewers, along with peppers and red onions and let it come to room temperature while the grill heats. Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
Marinated Veggie Kabobs
Ingredients:
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Eggplant, Zucchini, Squash, Bell Peppers, and Red Onions, cut into 1-inch pieces
Directions:
Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days. Place vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Insalata Caprese Kabobs with Balsamic Vinegar Reduction
Ingredients:
1 cup balsamic vinegar
1 small container cherry tomatoes
1 (8-ounce) container fresh mozzarella (recommended: Ciliegine)
1 bunch large fresh basil leaves
Extra-virgin olive oil, as needed
Salt and freshly cracked black pepper
Directions:
Preheat a grill to medium heat.
To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes.
Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction. Transfer to a serving platter and enjoy.
Honey Chipotle Lime Chicken Kabobs
Ingredients:
2 pounds boneless skinless chicken breasts in 1-inch chunks
2 teaspoons adobo sauce (minced chipotle peppers if you want to make it spicier)
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons good-quality honey
4 cloves garlic, crushed
Salt and pepper to taste
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Whisk together adobo sauce, olive oil, lime juice, soy sauce, honey, garlic, salt and pepper until well blended to make a marinade. Put chicken into a large resealable plastic bag with marinade and refrigerate, turning the bag occasionally, for three hours, or overnight.
Skewer chicken on skewers, along with peppers and red onions. Grill chicken until just cooked through and slightly charred, turning often, about eight minutes.
Marinated Beef Kabobs
Ingredients:
2 pounds trimmed beef, cut into 1-inch cubes
2 tablespoons beef stock or red wine
2 tablespoons balsamic vinegar
1 tablespoons Worcestershire sauce
1/4 cup olive oil
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
1 teaspoons steak seasoning
1/2 teaspoons dried thyme
1/2 teaspoons dried oregano
Black pepper to taste
2 bay leaves
Bell peppers and red onions, cut into 1-inch pieces
Directions:
Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)
Put meat tightly on skewers, along with peppers and red onions and let it come to room temperature while the grill heats. Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium.
Marinated Veggie Kabobs
Ingredients:
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Eggplant, Zucchini, Squash, Bell Peppers, and Red Onions, cut into 1-inch pieces
Directions:
Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days. Place vegetables in a shallow dish or container. Pour marinade over vegetables. Cover and refrigerate for 2 hours.
Remove vegetables from the marinade, reserving marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Sunday, May 13, 2012
Neely's Lemon Pasta Salad
Flavorful pasta salad, courtesy of the Food Network.
Ingredients:
Salt
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
Trim the ends of the asparagus and cut into bite-size pieces on the bias.
Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
Ingredients:
Salt
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
Trim the ends of the asparagus and cut into bite-size pieces on the bias.
Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
Saturday, May 5, 2012
Tres Leches Cake
A Cinco de Mayo dessert, courtesy of Martha Stewart.
Ingredients:
Cake:
1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Glaze:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
Topping:
2 cups heavy cream
5 cups fresh fruit (optional), such as oranges or berries, for serving
Directions:
Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. If you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time.
In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
Ingredients:
Cake:
1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Glaze:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
Topping:
2 cups heavy cream
5 cups fresh fruit (optional), such as oranges or berries, for serving
Directions:
Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. If you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time.
In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
Sunday, April 29, 2012
Grilled Eggplant and Goat Cheese Salad
Recipe courtesy of Giada De Laurentiis.
Ingredients:
3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.
Ingredients:
3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.
Saturday, April 28, 2012
Macaroni and Cheese
Most amazing Mac & Cheese recipe ever, from the DuMont Restaurant in Williamsburg, Brooklyn, as featured in The New Brooklyn Cookbook.
Ingredients:
1 pound radiatore, elbow macaroni, or fusilli
2 tablespoons extra-virgin olive oil
2 cups whole milk
2 1/2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 pound Gruyère, grated, divided
1/2 pound sharp white cheddar, grated, divided
Coarse salt and freshly ground black pepper
1/4 cup unseasoned bread crumbs
Directions:
1. Preheat the oven to 400° F.
2. Bring a large pot of salted water to a boil and cook the pasta al dente, according to the package directions. Drain, toss with the olive oil in a large bowl, and set aside to cool.
3. Meanwhile, combine the milk and cream in a medium saucepan over medium-low heat; bring to a gentle simmer.
4. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the flour and whisk until the flour is fully incorporated and the mixture is smooth. Continue mixing with a wooden spoon until the mixture is a pale golden color, about 4 minutes. Slowly add the hot milk and cream mixture to the flour mixture, whisking constantly to incorporate. Bring to a simmer, whisking occasionally to keep the mixture from burning. Add half the Gruyère and half the cheddar and whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
5. Add the cooked pasta and toss well to combine. Pour the pasta into a buttered 9 x 13-inch baking dish or a 3-quart gratin dish. Top with the remaining Gruyère and cheddar and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, or until golden and bubbly. Allow the mac and cheese to rest for 5 minutes before serving.
Sunday, April 22, 2012
Grilled Tequila Garlic Lime Flank Steak
I used the broiler on this recipe - courtesy of Guy Fieri.
Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
Directions:
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking
Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.
Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
Directions:
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking
Place steak on the grill, cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.
Sunday, April 15, 2012
Tomato Sauce
Simple and amazingly delicious tomato sauce courtesy of Smitten Kitchen.
Ingredients:
28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Ingredients:
28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Directions:
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Sunday, April 1, 2012
Apricot and Lamb Tagine
Slow cooker recipe courtesy of Cooking Light.
Ingredients:
2 cups diced onion (about 1 large)
1/2 cup orange juice
1/2 cup less-sodium beef broth
1 tablespoon grated lemon rind
2 tablespoons honey
1 tablespoon fresh lemon juice
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons salt 1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
2 (3-inch) cinnamon sticks
1 (6-ounce) package dried apricots, halved
4 cups cooked couscous
Directions:
To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours.
Discard cinnamon sticks. Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.
Ingredients:
2 cups diced onion (about 1 large)
1/2 cup orange juice
1/2 cup less-sodium beef broth
1 tablespoon grated lemon rind
2 tablespoons honey
1 tablespoon fresh lemon juice
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons salt 1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
2 (3-inch) cinnamon sticks
1 (6-ounce) package dried apricots, halved
4 cups cooked couscous
Directions:
To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours.
Discard cinnamon sticks. Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.
Monday, March 26, 2012
Tex-Mex Rice and Bean Casserole
A Weight Watchers recipe (only 5 points per serving!)
Ingredients:
1 spray(s) cooking spray
1 cup(s) frozen corn kernels, thawed
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, rinsed and drained
1 cup(s) cooked brown rice
3/4 cup(s) shredded reduced-fat Mexican-style cheese
3/4 cup(s) fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp uncooked scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese
Directions:
Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.
Ingredients:
1 spray(s) cooking spray
1 cup(s) frozen corn kernels, thawed
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, rinsed and drained
1 cup(s) cooked brown rice
3/4 cup(s) shredded reduced-fat Mexican-style cheese
3/4 cup(s) fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp uncooked scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese
Directions:
Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.
Grilled Tequila Garlic Lime Flank Steak
Adapted from Guy Fieri's recipe found here.
Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
2 jalapeno peppers, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
Directions:
Combine the garlic, lime juice, tequila, soy sauce, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 90 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.
Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed lime juice (approximately 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
2 jalapeno peppers, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
Directions:
Combine the garlic, lime juice, tequila, soy sauce, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place steak on the grill, cook for 4 minutes, turn 90 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.
Sunday, February 5, 2012
Spiced Applesauce Cake
Recipe courtesy of Smitten Kitchen.
Ingredients:
For cake
2 cups (8 3/4 ounces or 250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped
For frosting
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 (1 teaspoon) teaspoon cinnamon
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.
Directions:
Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.
Do ahead: We were impressed with how well this cake kept for three days but were unable to “research” if it lasted longer. Keep frosted cake in the fridge. If you’d like to bake the cake further in advance, I’d wrap it well and freeze it until the day you need it. Leave it out on the counter to defrost and frost it up to a day in advance.
Ingredients:
For cake
2 cups (8 3/4 ounces or 250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped
For frosting
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 (1 teaspoon) teaspoon cinnamon
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.
Directions:
Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.
Do ahead: We were impressed with how well this cake kept for three days but were unable to “research” if it lasted longer. Keep frosted cake in the fridge. If you’d like to bake the cake further in advance, I’d wrap it well and freeze it until the day you need it. Leave it out on the counter to defrost and frost it up to a day in advance.
Sunday, January 22, 2012
Slow Cooker Vegetarian Curry
Recipe courtesy of Family Circle.
Ingredients:
1 head cauliflower, broken into florets
1 onion, sliced
1 14.5-oz. can diced tomatoes
1/4 cup water
4 tablespoons curry powder
Salt and pepper to taste
2 15.5-oz. cans chickpeas, rinsed and drained
5 oz. baby spinach
Directions:
1. Spray the slow cooker bowl with cooking spray and add in cauliflower and onion.
2. In a separate bowl, stir together tomatoes (with juice), water and curry powder. Pour mixture over cauliflower and onion in slow cooker bowl and stir. Add salt and pepper to taste. Cover and cook on LOW for 2 hours.
3. Stir in chickpeas and baby spinach and add additional curry powder or salt and pepper, if necessary.
Ingredients:
1 head cauliflower, broken into florets
1 onion, sliced
1 14.5-oz. can diced tomatoes
1/4 cup water
4 tablespoons curry powder
Salt and pepper to taste
2 15.5-oz. cans chickpeas, rinsed and drained
5 oz. baby spinach
Directions:
1. Spray the slow cooker bowl with cooking spray and add in cauliflower and onion.
2. In a separate bowl, stir together tomatoes (with juice), water and curry powder. Pour mixture over cauliflower and onion in slow cooker bowl and stir. Add salt and pepper to taste. Cover and cook on LOW for 2 hours.
3. Stir in chickpeas and baby spinach and add additional curry powder or salt and pepper, if necessary.
Sunday, January 8, 2012
Spiced Red Wine-Poached Pears
Recipe courtesy of Ellie Krieger on Food Network.
Ingredients:
2 cups dry red wine, such as cabernet or merlot (I used Cote du Rhone)
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
1 (1 by 3-inch) strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears
Directions:
In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan.
Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
Ingredients:
2 cups dry red wine, such as cabernet or merlot (I used Cote du Rhone)
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
1 (1 by 3-inch) strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears
Directions:
In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan.
Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
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