Lynn Barber made this at my Mom's Thanksgiving potluck. It was surprisingly tart and sweet. Very yummy.
1 pound trimmer Swiss Chard
2 Tbs fresh lemon juice
1 1/2 tsp olive oil
1/2 tsp salt
1/8 tsp black pepper
1/2 cup golden raisins
2 Tbs pine nuts, toasted
Slice chard leaves crossways into thin strips; place in a large bowl. Combine lemon juice, oil, salt and pepper, stirring with a whisk. Drizzle mixture over chard; toss to coat. Add raisins and pine nuts. Let stand for at least 15 minutes before serving.
11/30/2009
Fresh Apple Salsa
Fresh Apple Salsa from the NYTimes, adapted from Karen Bates at the Philo Apple Farm. I made this for a party and it was a hit. Tart and sweet.
1/4 cup lime juice (from about 2 limes)
2 tart apples, peeled and cored
1 small onion, finely diced
A handful of cilantro, roughly chopped
1 red chili or jalapeño pepper, seeded and minced, seeds reserved
1 poblano pepper, seeded and minced
2 tablespoons minced ginger
1 tablespoon sugar or apple-cider syrup (see note)
Salt
1/2 cup chopped walnuts, toasted.
Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.
Makes about 3 cups.
Note: Apple-cider syrup is available to order at philoapplefarm.com.
1/4 cup lime juice (from about 2 limes)
2 tart apples, peeled and cored
1 small onion, finely diced
A handful of cilantro, roughly chopped
1 red chili or jalapeño pepper, seeded and minced, seeds reserved
1 poblano pepper, seeded and minced
2 tablespoons minced ginger
1 tablespoon sugar or apple-cider syrup (see note)
Salt
1/2 cup chopped walnuts, toasted.
Pour the lime juice into a medium bowl. Finely dice the apples and toss with the onion in the juice. Add the cilantro, peppers, ginger and sugar and toss until well combined. Season with salt to taste. For more heat, add some of the reserved jalapeño seeds. Just before serving, add the walnuts.
Makes about 3 cups.
Note: Apple-cider syrup is available to order at philoapplefarm.com.
7/19/2009
White Wine Sangria
My friend Carolyn brought this sangria to an event last week and I really enjoyed it. The recipe is from Daisy Martinez's cookbook "Latin Flavors That Will Rock Your World". Enjoy!
One 1.5 liter bottle dry white wine
1 1/2 cups French or your favorite brandy
1 cup superfine sugar
1 liter or quart bottle seltzer or sparkling mineral water
2 lemons
4 limes
4 juice oranges
Stir the wine, brandy, and superfine sugar together in a punch bowl until the sugar is dissolved. Stir in the seltzer. Cut the citrus fruits in quarters. Squeeze each piece into the punch bowl and drop in the squeezed pieces. Leave at room temperature for an hour or two. Just before you serve, add a tray or two of ice and serve with additional ice if you like.
One 1.5 liter bottle dry white wine
1 1/2 cups French or your favorite brandy
1 cup superfine sugar
1 liter or quart bottle seltzer or sparkling mineral water
2 lemons
4 limes
4 juice oranges
Stir the wine, brandy, and superfine sugar together in a punch bowl until the sugar is dissolved. Stir in the seltzer. Cut the citrus fruits in quarters. Squeeze each piece into the punch bowl and drop in the squeezed pieces. Leave at room temperature for an hour or two. Just before you serve, add a tray or two of ice and serve with additional ice if you like.
7/12/2009
Lynn's Asian Coleslaw
1 head of red cabbage cored and thinly sliced
1 green pepper thinly sliced
1 red pepper thinly sliced
1 bunch scallions chopped
3 carrots grated
1/2 C gold raisens
1/2 C toasted sesame seeds
3/4 C tossed sesame oil
1/4 C rice vinegar
2 t sugar
1 t soy sauce
1 t molasses
1 t grated fresh ginger
1 t finely chopped garlic
Do salad. (I usually leave out peppers because some people don't like them but they add color). I don't like gold raisens so I usually don't include them. Save in bowl in refrig.
Do dressing. Whisk all together and dress just before serving else cabbage wilts. Add sesame seeds.
1 green pepper thinly sliced
1 red pepper thinly sliced
1 bunch scallions chopped
3 carrots grated
1/2 C gold raisens
1/2 C toasted sesame seeds
3/4 C tossed sesame oil
1/4 C rice vinegar
2 t sugar
1 t soy sauce
1 t molasses
1 t grated fresh ginger
1 t finely chopped garlic
Do salad. (I usually leave out peppers because some people don't like them but they add color). I don't like gold raisens so I usually don't include them. Save in bowl in refrig.
Do dressing. Whisk all together and dress just before serving else cabbage wilts. Add sesame seeds.
Lemon Pound Cake with Cherry Compote
From "Cooking Light"
Cake:
Cooking spray
3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
2 large eggs
1 cup low-fat buttermilk
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh mint
1 tablespoon powdered sugar
Compote:
4 cups pitted sweet cherries (about 1 1/2 pounds)
1/4 cup granulated sugar
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon almond extract
Preheat oven to 350°.
To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.
Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.
To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.
Cake:
Cooking spray
3 cups plus 2 tablespoons all-purpose flour (about 13 2/3 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
3/4 cup butter, softened
2 large eggs
1 cup low-fat buttermilk
1 tablespoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 teaspoon chopped fresh mint
1 tablespoon powdered sugar
Compote:
4 cups pitted sweet cherries (about 1 1/2 pounds)
1/4 cup granulated sugar
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon almond extract
Preheat oven to 350°.
To prepare the cake, coat a 10-inch tube pan with cooking spray; dust with 2 tablespoons flour.
Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed, beginning and ending with the flour mixture. Add rind, juice, and mint; beat just until blended.
Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake. Cut cake into 16 slices.
To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool. Serve with cake.
7/01/2009
Zucchini Strand Spaghetti
I cannot wait to try this Zucchini Strand Spaghetti from Smitten Kitchen.
Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghettini
3/4 pound zucchini
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
1/2 cup grated Parmesan, plus a small piece
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
Pour the pasta into a warm serving bowl; add the zucchini, basil oil (optional, recipe below), the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.
Basil Oil (or any other herb-flavored olive oil)
For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don’t press on the mixture, tap the strainer against your hand to get the oil to drip through faster.
Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghettini
3/4 pound zucchini
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
1/2 cup grated Parmesan, plus a small piece
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
Pour the pasta into a warm serving bowl; add the zucchini, basil oil (optional, recipe below), the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.
Basil Oil (or any other herb-flavored olive oil)
For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don’t press on the mixture, tap the strainer against your hand to get the oil to drip through faster.
Mediterranean Pepper Salad
I saw this on a blog I follow and had to try it. I love the blog Smitten Kitchen as well.
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber
1 cup of grape tomatoes
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber
1 cup of grape tomatoes
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.
Gazpacho
Recipe courtesy Alton Brown, 2007
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
5/26/2009
Spike Mendelsohn's White House Turkey Burgers
This is a dish the president likes, can't wait to try it.
Ingredients:
2 lbs ground Turkey
1 Cup diced celery
1 Cup diced apples
1 Cup diced red onions
1 Tblsp mango salsa
Handful of chopped Parsley
Juice of 2 lemons, and fine zest from the lemons
1 Tblsp Olive Oil
Neutral Cooking Oil
A dash of Cayenne
Salt & pepper to taste
Slices of Munster cheese
Method:
1. Heat olive oil over medium heat, and toss in the red onions, turning them so they don't burn; "sweat" this for about 45 seconds, turning with wooden spoon so it doesn't burn
2. Add apples and celery and mango salsa, sprinkle in cayenne then salt & pepper, and season to taste. Keep stirring while everything binds; scrape the pan, and toss in chopped parsley at the last minute, then set aside to cool.
3. When ingredients are cool, combine with turkey meat. Squeeze in the lemon juice while combining, and add the lemon zest. Mash it all together well, so fruit and onions are well distributed throughout the meat. Spike suggests re-seasoning a little at this point, to taste. Make eight balls with the mixture, and refrigerate until ready to cook.
4. To cook burgers: In a deep skillet, heat a small amount of neutral cooking oil on medium heat, almost to the smoking point. Put in four burger balls to cook at a time, and flatten down with a spatula. Cook for 3 minutes and flip, and cook an additional 3 minutes on the other side. In the last 30 seconds of cooking, pop Munster cheese slices on burgers, and cover pan so it melts.
5. Serve on toasted Multi-grain buns, with lettuce and tomato slices, and top with Spike's Gucamole (recipe below).
Spike's Guacamole
Ingredients:
3 Avocados
1 Cup ripped cilantro
2 Tblsp chopped red onions
Juice of 2 lemons
Salt
Method:
1. Peel and pit avocados and crush with a whisk
2. Stir in lemon juice, onions, and cilantro
3. Add a couple of finely chopped chilis for heat, if you prefer
4. Salt to taste (lightly)
Serve on Turkey Burgers.
Ingredients:
2 lbs ground Turkey
1 Cup diced celery
1 Cup diced apples
1 Cup diced red onions
1 Tblsp mango salsa
Handful of chopped Parsley
Juice of 2 lemons, and fine zest from the lemons
1 Tblsp Olive Oil
Neutral Cooking Oil
A dash of Cayenne
Salt & pepper to taste
Slices of Munster cheese
Method:
1. Heat olive oil over medium heat, and toss in the red onions, turning them so they don't burn; "sweat" this for about 45 seconds, turning with wooden spoon so it doesn't burn
2. Add apples and celery and mango salsa, sprinkle in cayenne then salt & pepper, and season to taste. Keep stirring while everything binds; scrape the pan, and toss in chopped parsley at the last minute, then set aside to cool.
3. When ingredients are cool, combine with turkey meat. Squeeze in the lemon juice while combining, and add the lemon zest. Mash it all together well, so fruit and onions are well distributed throughout the meat. Spike suggests re-seasoning a little at this point, to taste. Make eight balls with the mixture, and refrigerate until ready to cook.
4. To cook burgers: In a deep skillet, heat a small amount of neutral cooking oil on medium heat, almost to the smoking point. Put in four burger balls to cook at a time, and flatten down with a spatula. Cook for 3 minutes and flip, and cook an additional 3 minutes on the other side. In the last 30 seconds of cooking, pop Munster cheese slices on burgers, and cover pan so it melts.
5. Serve on toasted Multi-grain buns, with lettuce and tomato slices, and top with Spike's Gucamole (recipe below).
Spike's Guacamole
Ingredients:
3 Avocados
1 Cup ripped cilantro
2 Tblsp chopped red onions
Juice of 2 lemons
Salt
Method:
1. Peel and pit avocados and crush with a whisk
2. Stir in lemon juice, onions, and cilantro
3. Add a couple of finely chopped chilis for heat, if you prefer
4. Salt to taste (lightly)
Serve on Turkey Burgers.
5/14/2009
Anna's Lemon Cupcakes
I think that I might have done 3 eggs, instead of 4. And the frosting was: cream 3/4 c. of softened butter, add 3 1/2 c. confect. sugar. Add 2 tbsp. heavy cream, 2 tsp. lemon juice, 1/4 tsp. vanilla, and tsp. zest. Beat until light and fluffy.
Ingredients
Ingredients
- 1/2 pound (2 sticks) unsalted butter at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
For the glaze:
- 2 cups confectioners' sugar
- 3 1/2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
Directions
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.
5/03/2009
Baked Ziti
This recipe from Cook's Illustrated is terrific. I don't even like this dish usually and now it is in my regular repertoire.
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Also, the recipe swaps ricotta for cottage cheese, which maintains its creamy texture even when hot.
Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
NOTE: The Right Degree of Al Dente
To ensure perfectly al dente pasta in the finished dish, we boil ziti just until it begins to soften but is not yet cooked through, 5 to 7 minutes—half the time most recipes call for. The pasta continues to cook in the oven, where it absorbs the flavorful sauce. To compensate, we add nearly twice the amount of sauce as in most recipes.
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Also, the recipe swaps ricotta for cottage cheese, which maintains its creamy texture even when hot.
Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
NOTE: The Right Degree of Al Dente
To ensure perfectly al dente pasta in the finished dish, we boil ziti just until it begins to soften but is not yet cooked through, 5 to 7 minutes—half the time most recipes call for. The pasta continues to cook in the oven, where it absorbs the flavorful sauce. To compensate, we add nearly twice the amount of sauce as in most recipes.
4/25/2009
Better Than A-1 Steak Marinade
Makes enough for 2 pounds of steak. Published May 1, 2009. From Cook's Illustrated.
Ingredients
1/3 cup vegetable oil
1/2 cup soy sauce
2 tablespoons dark brown sugar
1/4 cup Worcestershire sauce
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
2 tablespoons minced fresh chives
1 1/2 teaspoons ground black pepper
Instructions
Whisk together ingredients in medium bowl. Place marinade and steak in gallon-sized zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour and up to 90 minutes, flipping bag halfway through to ensure that steaks marinate evenly.
Ingredients
1/3 cup vegetable oil
1/2 cup soy sauce
2 tablespoons dark brown sugar
1/4 cup Worcestershire sauce
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
2 tablespoons minced fresh chives
1 1/2 teaspoons ground black pepper
Instructions
Whisk together ingredients in medium bowl. Place marinade and steak in gallon-sized zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour and up to 90 minutes, flipping bag halfway through to ensure that steaks marinate evenly.
Best Blueberry Muffins
Makes 12 muffins. From Cook's Illustrated.
If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
Ingredients
Lemon-Sugar Topping
1/3 cup sugar (2 1/3 ounces)
1 1/2 teaspoons finely grated zest from 1 lemon
Muffins
2 cups fresh blueberries (about 10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (see note)
1 1/2 teaspoons vanilla extract
Instructions
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
Ingredients
Lemon-Sugar Topping
1/3 cup sugar (2 1/3 ounces)
1 1/2 teaspoons finely grated zest from 1 lemon
Muffins
2 cups fresh blueberries (about 10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (see note)
1 1/2 teaspoons vanilla extract
Instructions
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Quick Tomato Sauce
Makes 3 cups, enough for 1 pound of pasta. Published May 1, 2009. From Cook's Illustrated.
This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.
Ingredients
2 tablespoons unsalted butter
1/4 cup grated onion , from 1 medium onion (see note)
1/4 teaspoon dried oregano
Table salt
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra virgin olive oil
Ground black pepper
Instructions
Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.
This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.
Ingredients
2 tablespoons unsalted butter
1/4 cup grated onion , from 1 medium onion (see note)
1/4 teaspoon dried oregano
Table salt
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra virgin olive oil
Ground black pepper
Instructions
Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.
Perfect Chocolate Chip Cookies
John got me Cooks Illustrated magazine and this recipe blew us away. amazing.
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.
Ingredients
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.
Ingredients
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecan or walnuts, toasted (optional)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
3/16/2009
Apple Cinnamon Matzo Brei
Can't wait to try making this, from Martha Stewart, oddly enough.
* 1/4 cup whole pecans, broken into 1/2-inch pieces
* 5 tablespoons unsalted butter
* 2 Granny Smith apples, peeled and cut into 1/2-inch dice
* 5 tablespoons sugar
* Juice of 1/2 lemon
* 1/2 teaspoon ground cinnamon
* 1/2 cup golden or dark raisins
* 8 sheets matzo
* 3 cups boiling water
* 4 large eggs
* Pinch of coarse salt
1. Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
2. In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
3. Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
4. In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
5. Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.
* 1/4 cup whole pecans, broken into 1/2-inch pieces
* 5 tablespoons unsalted butter
* 2 Granny Smith apples, peeled and cut into 1/2-inch dice
* 5 tablespoons sugar
* Juice of 1/2 lemon
* 1/2 teaspoon ground cinnamon
* 1/2 cup golden or dark raisins
* 8 sheets matzo
* 3 cups boiling water
* 4 large eggs
* Pinch of coarse salt
1. Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
2. In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
3. Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
4. In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
5. Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.
3/03/2009
2/14/2009
Basic Waffle
This Basic Waffle recipe is from Alton Brown. I am still hunting for the perfect recipe.
* 4 3/4 ounces all-purpose flour, approximately 1 cup
* 4 3/4 ounces whole-wheat flour, approximately 1 cup
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3 tablespoons sugar
* 3 whole eggs, beaten
* 2 ounces unsalted butter, melted
* 16 ounces buttermilk, room temperature
* Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
* 4 3/4 ounces all-purpose flour, approximately 1 cup
* 4 3/4 ounces whole-wheat flour, approximately 1 cup
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3 tablespoons sugar
* 3 whole eggs, beaten
* 2 ounces unsalted butter, melted
* 16 ounces buttermilk, room temperature
* Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
2/02/2009
Cincinnati Chili
Made this last night for our super bowl party and it seemed to be a hit. Got the recipe from America's Test Kitchen. Be sure to use canned tomato sauce for this recipe—do not use jarred spaghetti sauce.
1 tablespoon vegetable oil
2 onions , chopped fine
1 clove garlic , minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
Salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.
Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
TWO-WAY CHILI: Served over spaghetti.
THREE-WAY CHILI: Served over spaghetti and topped with cheese.
FOUR-WAY CHILI: Served over spaghetti and topped with onions and cheese.
FIVE-WAY CHILI: Served over spaghetti and topped with onions, beans, and cheese.
1 tablespoon vegetable oil
2 onions , chopped fine
1 clove garlic , minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
Salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.
Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
TWO-WAY CHILI: Served over spaghetti.
THREE-WAY CHILI: Served over spaghetti and topped with cheese.
FOUR-WAY CHILI: Served over spaghetti and topped with onions and cheese.
FIVE-WAY CHILI: Served over spaghetti and topped with onions, beans, and cheese.
Autumn Salad with Red Wine Vinaigrette
Another Cooking Light find. I just make the dressing and an alternate salad if I don't have all the ingredients. It still works.
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon salt
Pinch of dried basil
Pinch of ground red pepper
5 cups mixed salad greens
4 cups torn romaine lettuce
2 1/2 cups cubed Asian pear (about 1 large)
2 cups chopped Granny Smith apple (about 1 large)
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) crumbled goat cheese
Combine first 9 ingredients in a bowl, stirring with a whisk.
Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon salt
Pinch of dried basil
Pinch of ground red pepper
5 cups mixed salad greens
4 cups torn romaine lettuce
2 1/2 cups cubed Asian pear (about 1 large)
2 cups chopped Granny Smith apple (about 1 large)
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) crumbled goat cheese
Combine first 9 ingredients in a bowl, stirring with a whisk.
Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.
1/09/2009
Pasta with Shrimp, Tomatoes and Garlic
This is another one of those dishes where I typed in "Pasta, Shrimp, Tomatoes" into Epicurious and came up with a recipe. Simple and satisfying.
1 tablespoon plus 1/2 cup dry white wine
1 egg white
1 1/2 teaspoons cornstarch
10 uncooked large shrimp, peeled, deveined
6 ounces spaghettini
1 1/2 tablespoons olive oil
1/2 cups diced plum tomatoes (about 10 ounces)
large garlic clove, mince
2 tablespoons slivered fresh basil
Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.
1 tablespoon plus 1/2 cup dry white wine
1 egg white
1 1/2 teaspoons cornstarch
10 uncooked large shrimp, peeled, deveined
6 ounces spaghettini
1 1/2 tablespoons olive oil
1/2 cups diced plum tomatoes (about 10 ounces)
large garlic clove, mince
2 tablespoons slivered fresh basil
Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.
Panko-Crusted Mustard Pork Cutlets
I got this recipe off of Epicurious when I had pork cutlets and no idea what to with them. Very yummy. Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried.
3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 10- to 12-ounce pork cutlets
3 tablespoons garlic-flavored olive oil
sage sprigs (optional)
Lemon wedges
Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
3/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh sage
1 teaspoon grated lemon peel
1/2 teaspoon freshly ground black pepper
1 large egg
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 10- to 12-ounce pork cutlets
3 tablespoons garlic-flavored olive oil
sage sprigs (optional)
Lemon wedges
Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.
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