Dutch Baby

Love this dish. Lots of great variations too.

INGREDIENTS

Yield: 3 to 4 servings

3 large eggs, at room

temperature

ó cup all-purpose flour

ó cup whole milk, at room

temperature

1 tablespoon sugar

Pinch of nutmeg

4 tablespoons unsalted

butter

Syrup, preserves,

confectioners' sugar or

cinnamon sugar

INSTRUCTIONS

Heat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

Creamy Tofu “Feta” Pasta - Vegan

Olive and her friend Bella brought this home. An easy vegan version of the viral feta pasta using a creamy tofu “feta” stirred into blistered cherry tomatoes, rich olive oil and pasta. Link.

INGREDIENTS

TOFU “FETA”

1 block firm tofu, drain and pat dry with a paper towel

3 tbsp nutritional yeast

1 tsp miso paste

1/2 tsp salt

Juice of 1 lemon

TOFU “FETA” PASTA
1 pint cherry tomatoes
6–7 cloves crushed garlic
2 tbsp olive oil, divided
1/2 tsp lemon pepper
1/2 of the Tofu “Feta” Recipe
1/2 tsp dry oregano
1/2 tsp dry basil
1/4 cup sun-dried tomatoes packed in oil, sliced
4–5 leaves of fresh basil
8 oz of dry pasta
1/2 cup reserved pasta liquid
Salt and pepper to taste

INSTRUCTIONS

In a food processor, start by adding in your tofu, nutritional yeast, miso paste, salt and lemon juice. Process on high until smooth, then set aside.

Preheat oven to 400F. In a large baking dish, add in cherry tomatoes, crushed garlic, half of the olive oil and season with a generous amount of lemon pepper before stirring well to coat evenly. Make a well in the middle of your baking dish and scoop half of the tofu mixture in the middle of the tomatoes, reserving the remaining half to store in the fridge for future use.

Sprinkle in your sun dried tomatoes, dry oregano and dry basil then drizzle the remaining olive oil over top. Place baking dish into the oven for 30 minutes or until the tomatoes begin to burst and release their juices.

As tomatoes and tofu are cooking, cook your pasta according to the package. Make sure to reserve your pasta water before draining the pasta.

Remove baking dish and carefully with a fork or cooking spoon mash the tomatoes and garlic well to release all the juices and stir into tofu to create your sauce.

To the baking dish, add in your pasta and pasta water and stir well to coat. Your sauce will thicken and coat the pasta as you stir to combine.

Stir in your fresh basil and adjust seasonings to taste before serving.

Lemon-Garlic Linguine

 

• INGREDIENTS

  
  

  Salt

  1pound linguine

  8tablespoons unsalted butter

  3garlic cloves, peeled

  1large lemon

  Black pepper

  Grated Parmesan, lemon zest, crushed red pepper, parsley or a combination, for garnish (optional)

  
  

  PREPARATION

  
  

  Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then drain the noodles.

  
  

  Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot, and add a few grinds of black pepper. When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.

  
  

  Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, lemon zest, crushed red pepper and/or parsley as you like.

Parmesan-Crusted Chicken

 

The family loves this one.

INGREDIENTS

2boneless, skinless chicken breasts (about 8 ounces each)

Kosher salt and black pepper

1¼cups panko bread crumbs

¾cup grated Parmesan

1tablespoon finely chopped fresh parsley, plus more for garnishing

2tablespoons extra-virgin olive oil

¼cup mayonnaise

Lemon wedges (optional), for serving

PREPARATION

Heat oven to 425 degrees. Line a sheet pan with parchment paper. Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets. (You’ll have 4 total pieces.)

Using a meat mallet or rolling pin, pound the cutlets until ¼-inch thick. Season with ½ teaspoon salt and ¼ teaspoon pepper.

In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½ teaspoon salt and ½ teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated.

Working one at a time, brush each chicken cutlet all over with 1 tablespoon mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.

Sprinkle lightly with salt and serve hot or warm.

Vietnamese Meatballs

INGREDIENTS

For the meatballs:

1 pound lean ground beef
1 cup red onion, finely chopped
1/3 cup cilantro, chopped
4 cloves garlic, minced
1 tablespoon ginger, peeled and finely chopped
1 1/2 tablespoon fish sauce
1/2 tablespoon honey
1 Thai chili, finely chopped (optional)

Dipping sauce
1/4 cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons water
1 Thai chili, finely chopped (optional)

INSTRUCTIONS

Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.

Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.

In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.

Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce. Serve with rice, tomatoes and a few cilantro leaves.

Honey Sesame Pasta Salad

 we make this all summer long. Thank you, Dan Pelosi.

Ingredients

1 lb box of rotini 

2 cups halved cherry tomatoes

2 cups diced cucumbers

2 cups fresh corn kernels

2 cups chopped romaine lettuce

1 pound of thinly sliced chicken breast tenders*

1/2 cup of sesame seeds 

1/4 cup olive oil

2 tablespoons honey 

Sesame Honey Dijon dressing: 

2/3 cup olive oil 

1/4 cup red wine vinegar 

2 tablespoons honey

2 tablespoons Dijon mustard

1/8 cup toasted sesame seeds

salt, pepper and red pepper flakes to taste

*you can easily substitute firm tofu here.

Preparation

Bring a pot of well-salted water to a boil. Add the pasta and cook until al dente pasta. After 7 minutes, drain pasta and set aside. 

Lay out your chicken tenders on a cutting board and season with salt. On a small plate, pour ½ cup of sesame seeds. Evenly coat each side of the chicken in the sesame seeds. Heat a large frying pan with 2 tablespoons of olive oil and 1 tablespoon of honey. Place the half of the chicken in the pan and cook for 3 minutes on each side until golden brown. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of honey into the pan and repeat with the rest of the chicken. Cut the chicken into ½ inch pieces. Set aside.

While the chicken rests, make the dressing. Whisk all dressing ingredients together in a small bowl until well-combined. 

Put the pasta in a large bowl and add in 2 cups each of tomato, cucumber, corn, and lettuce. Toss to coat.  Cut the chicken into ½ inch pieces and serve either on top of the pasta salad or tossed into the pasta salad. 

Enjoy! This pasta salad can be served warm or cold and is easily made ahead of time!

Spaghetti With Ramps

Mid to late April this is a classic in Pine Bush. 

Ingredients 

One package of pasta

Kosher salt

4 tablespoons unsalted butter

2 tablespoons olive oil

3 bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced

Freshly ground black pepper

½ cup finely grated Parmesan, plus more, shaved, for serving

1 tablespoon finely grated lemon zest

2lemons, halved, for serving

Preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Meanwhile, heat butter and oil in a large skillet over medium. Add ramp bulbs; season with salt and pepper. Cook, stirring occasionally, until translucent and tender, about 4 minutes.
When pasta is nearly done, add ramp greens to bulbs and toss to coat.
Drain pasta, reserving 1½ cups pasta cooking liquid. Add pasta to skillet along with ½ cup cooking liquid; toss to coat. Cook, tossing often and adding more cooking liquid as needed, until a thick, glossy sauce coats pasta. Add grated Parmesan and lemon zest, season with salt and pepper, and toss to coat. Divide among bowls, top with shaved Parmesan, and serve with lemon halves.

One-Pan Salmon Niçoise With Orzo

  

 

 

INGREDIENTS

YIELD: 4 SERVINGS

This was so good. NYTimes. 

1
large shallot, coarsely chopped


2
tablespoons extra-virgin olive oil


1
cup orzo



Kosher salt and pepper


½
cup pitted kalamata olives


1
pint cherry or other small tomatoes, halved (8 to 10 ounces)


2
tablespoons red wine vinegar


1
tablespoon Dijon mustard



Handful of basil leaves or pinch of thyme leaves (optional)


4
(4- to 5-ounce) salmon fillets, skin on or off
8
ounces green beans, trimmed and cut into 1-inch lengths


                   


                   


Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with ½ teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes.

 

Add the olives plus 2¼ cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente.

 

Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper.

 

When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add ¼ cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.

 

Orzo Salad With Peppers and Feta

  Link from NYTimes.

1pound orzo

Kosher salt and pepper

¼cup extra-virgin olive oil

1medium yellow onion, thinly sliced (about 1½ cups)

3large or 4 medium red, yellow or orange bell peppers (about 1¼ pounds), cored, seeded and chopped into ½-inch pieces (about 4 cups)

1fresh thyme sprig

1tablespoon minced garlic

1medium tomato, diced into ½-inch pieces

1tablespoon fresh lemon juice

¼cup chopped fresh basil, plus more for garnish

4ounces feta cheese, thinly sliced or crumbled

 

Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.

 

Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.

 

Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.

 

Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.