Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > pages > copied-recipes > 2011
pages/copied-recipes/2011
All sub pages for /pages/copied-recipes/2011
Asparagus and Poached Eggs over Pasta -- back to top
Asparagus and Poached Eggs over Pasta (from Gina's Skinny Taste) -- Original Post
Serves4
Cut asparagus on an angle to one-inch pieces.
Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente. TWO minutes before pasta is done, ADD asparagus. RESERVE 1 cup pasta water before draining pasta and asparagus in colander.
Meanwhile while pasta water is boiling, poach eggs in an egg poacher or if you don't have one follow these steps for poaching eggs.
Remove eggs with a slotted spoon and set aside on a plate.
Drain pasta then add back to pot along with some of the reserved pasta water.
Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.
To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!
Original Wordpress ID and Date: 8486, 2014-08-04_110813
Asparagus Salsa -- back to top
Asparagus Salsa (from The Kitchn) -- Original Post
makes about 2 cups
1 pound asparagus spears, woody ends trimmed or snapped off
1/2 white onion, peeled and coarsely chopped
2 garlic cloves, peeled
1 jalapeño chile, cored and seeded, or to taste
2 tablespoons chopped cilantro
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (preferablyMexican) (optional)
Pinch of salt
Blanch the asparagus: Have ready a bowl of ice water. Bring a pot of water to boil over high heat. Add a tablespoon of salt and the asparagus and boil just until tender and bright green, about 1-2 minutes depending on the thickness of the spears. Remove the asparagus spears with tongs or a slotted spoon and plunge them into the ice bath to cool.
Remove the cooled asparagus spears from the water, pat dry, and chop into 1-inch pieces. Place in a blender along with the other ingredients and purée until smooth. If mixture seems too thick, stir down with a spoon, add 1-2 teaspoons of water, and blend. Repeat if necessary.
Taste and adjust seasonings if desired.
Serve with tortilla chips or as a garnish for tacos, burritos, tostadas, etc.
Original Wordpress ID and Date: 8446, 2014-08-04_104306
Avocado Cacao Mousse [Raw] -- back to top
Raw Avocado Cacao Mousse (from The Kitchn) -- Original Post
serves 4-6
4 ripe avocados
1/3 cupraw coconut nectar
1/2 cupraw cacao powder
1 teaspoon vanilla extract
pinch of salt
fresh fruit and nuts for garnish
In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with fresh fruit or chopped nuts.
Note on the recipe:
If you want to try this recipe, but don't have the raw coconut sweetener or cacao powder on hand (they are specialty type of items I wanted to try), agave, honey and unsweetened cocoa powder are fine-tasting substitutes. The mousse will no longer be strictly raw, but it is still delicious! And it retains the spirit of the dish.
Original Wordpress ID and Date: 8462, 2014-08-04_105920
Baked Basil Fries -- back to top
Baked Basil Fries (from AllRecipes) -- Original Post
Ingredients
Directions
In a bowl, combine Parmesan cheese, oil, basil and garlic powder.
Cut potatoes into 1/4-in. sticks. Add to cheese mixture; toss to coat. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.
Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.
Original Wordpress ID and Date: 8454, 2014-08-04_105655
Beef Bourguignon -- back to top
Beef Bourguignon (from Ina Garten via The Food Network) -- Original Post
For serving:
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley
Original Wordpress ID and Date: 8499, 2014-08-04_111550
Black-eyed Peas and Tomatoes with Sautéed Bananas -- back to top
Black-eyed Peas and Tomatoes with sautéd bananas (from Whole Foods) -- Original Post
Serves 4
Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains. Sautéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation micro credit clients.
1 tablespoon expeller-pressed canola oil
1 onion, thinly sliced
1 clove garlic, finely chopped
1/2 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon sea salt
1 tablespoon butter
2 firm bananas, halved lengthwise and cut into chunks
Heat oil in a large high-sided skillet over medium heat. Add onion and cook about 10 minutes or until golden and tender, stirring frequently. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add bananas and cook about 5 minutes or until browned on both sides, gently flipping halfway through cooking. Serve alongside black-eyed peas in a shallow bowl.
Original Wordpress ID and Date: 8490, 2014-08-04_110936
Borscht (from TheKitchn) -- Original Post
Serves 4 as main course, 6 as an appetizer
1 oz dried porcini mushrooms
3 tablespoons olive oil
2 small onions, peeled and diced
5 cloves of garlic, minced
1/4 teaspoon caraway seeds
1 teaspoon dried dill seed or 1 tablespoon chopped fresh dill
4 medium carrots, chopped
2 russet potatoes, about 1 pound, peeled and chopped
1 bunch red beets, about 1 1/2 pounds, peeled and chopped
4 cups water
2 teaspoons kosher salt
juice of 1/2 of a lemon
1 tablespoon brown sugar
1/4 cup apple cider vinegar
1/2 cup chopped parsley, beet greens, or carrot greens
Freshly ground black pepper
2 teaspoons hot sauce, plus additional to serve at the table
sour cream, to serve
Soak the mushrooms in 1 cup very hot water for 15 minutes. Drain, reserving the liquid, and chop finely. Strain the soaking liquid through a fine mesh sieve or a coffee filter to remove any impurities and set aside.
Meanwhile, heat the oil in a large stock pot. Add the onions, and sauté until translucent. Stir in the garlic, caraway seeds, and dried dill, if using. Cook, stirring, for a minute, then add the carrots, potatoes and beets.
Cook over medium heat for about 5 minutes, until the vegetables have started to soften. Add the water, salt, lemon, sugar, vinegar, mushrooms and their soaking liquid, stir, and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes until all the vegetables are tender. Stir in the greens and simmer for a minute until they have wilted, then add black pepper, to taste, and the hot sauce.
Serve warm, or let cool and then puree. Serve with the hot sauce and sour cream at the table.
Original Wordpress ID and Date: 8257, 2014-08-03_132242
Chicken Cacciatore -- back to top
Chicken Cacciatore (From Real Simple) -- Original Post
INGREDIENTS
DIRECTIONS
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes. Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer.
Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
Original Wordpress ID and Date: 8548, 2014-08-04_114042
Chicken Carbonara -- back to top
Chicken Carbonara (from HungryGirl) -- Original Post
Ingredients:
1 bag House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 wedge The Laughing Cow Light Original Swiss cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. reduced-fat Parmesan-style grated topping
3 oz. raw boneless skinless lean chicken breast, chopped
1/2 cup sliced mushrooms
1/2 tsp. chopped garlic
1/4 cup frozen no-salt-added peas
2 tbsp. real crumbled bacon (like the kind by Oscar Mayer)
Optional: salt and black pepper
Directions:
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, nuke for 1 minute. Drain excess liquid. Dry thoroughly, using paper towels. Cut noodles up a bit. Set aside.
Break cheese wedge into pieces, and place in a microwave-safe bowl. Nuke for about 15 seconds, and stir until smooth. Add egg substitute, Parm-style topping, and 2 tbsp. water, and whisk until mixed and almost smooth. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat. If you like, lightly season chicken with salt and pepper. Add chicken, mushrooms, and garlic to the skillet, and cook until mushrooms are browned and chicken is mostly cooked through, about 2 minutes. Add peas, and cook until thawed and hot.
Add noodles and bacon to the skillet, and toss until mixed and hot. Reduce heat to lowest setting. Add cheese-egg mixture and immediately toss with other ingredients, until everything is coated and sauce has fully thickened. Add salt and pepper to taste, if you like. Now chew!
MAKES 1 SERVING
Original Wordpress ID and Date: 8525, 2014-08-04_112924
Chicken Korma (from Serious Eats) -- Original Post
Whisk together yogurt, garam masala, coriander, cayenne, and a pinch of salt in medium-sized bowl.
Pour oil into large dutch oven set over medium heat. Add onions and cook until they are well browned, stirring often, about ten minutes. Remove onions with slotted spoon, trying to leave as much oil in dutch oven as possible. Set onions aside.
Add cardamom, cinnamon, and bay leaves to dutch oven, and stir constantly until fragrant, about 30 seconds. Add as many chicken pieces as will fit in one layer, and brown lightly on both sides, about two minutes on each side. Transfer browned chicken pieces to a plate and set aside.
When all chicken pieces are browned, add raisins and blended almond and garlic. Cook, stirring frequently, until it forms a fragrant paste, about one minute. Return chicken and onions to dutch oven, and add yogurt. Stir well, and reduce heat to low. Cover dutch oven and cook until chicken is cooked through and tender, 25 to 30 minutes. Serve with a sprinkling of chopped cilantro.
Original Wordpress ID and Date: 8483, 2014-08-04_110706
Chicken Pot Pie Soup -- back to top
Chicken Pot Pie Soup (from Gina's) -- Original Post
P* our*remaining water and milk into a large pot and slowly bring to a boil. Addcelery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially coverand simmeron low until vegetables are soft, about 20 minutes. Removelid, addpotatoes and cook until soft, about 5 minutes. Addchicken, and slowly whisk inslurry, stirring well as you add. Cookanother 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Original Wordpress ID and Date: 8533, 2014-08-04_113235
Chickpea Stew With Eggplants, Tomatoes, And Peppers -- back to top
Chickpea Stew With Eggplants, Tomatoes, And Peppers (from Serious Eats) -- Original Post
PROCEDURES
Pour 4 tablespoons of the olive oil into a large skillet set over high heat. When just starting smoke, add the eggplant cubes. Immediately, reduce heat to medium, and stir well. Cook until eggplant pieces are golden and tender, about 10 minutes. When done, turn off heat and set aside.
Meanwhile, in a large Dutch oven, heat the remaining two tablespoons of oil over medium-high heat. When oil is shimmering, add the onion, bell pepper, and zucchini. Cook, stirring often, until onion is starting to brown around the edges, 8 to 10 minutes.
Add the paprika, turmeric, and garlic. Stir well, and cook until fragrant, about 15 seconds. Then add the tomato sauce and water. Scrape up any bits stuck to the bottom of the Dutch oven with a wooden spoon. Add the eggplants, chickpeas, and one teaspoon of salt. Bring to a boil over high heat, and then reduce heat to a simmer, cover, and cook until all the vegetables are tender, about 20 minutes.
Turn off the heat, and add the cilantro and parsley. Stir in a little harissa if you'd like. Then serve in bowls with white rice on the side.
Original Wordpress ID and Date: 8391, 2014-08-04_092936
Chile Relleno with Pecan Cream Sauce -- back to top
Chile Relleno with Pecan Cream Sauce (from TheKitchn) -- Original Post
Ingredients
4 Poblano peppers (must use this kind of pepper)
1 cup uncooked quinoa
1/2 pound of ground Bison (sustainable and leaner)
1/2 white onion, diced
1 small zucchini, chopped
1 small tomato, chopped (optional)
1 clove garlic, diced
1/2 cup sour cream
1/4 cup milk
1/4 cup pecans (may be toasted)
1/2 cup dried cranberries
1/2 tsp cinnamon
1/2 tsp salt
Cook the quinoa with 2 cups water for 15 minutes. While this is cooking, roast the poblanos directly on the flame of the stove or in the oven, turning often. This takes about 10-15 minutes and you can fit 2 poblanos per burner. They are done when they are almost all covered in black. Put them in a paper bag to steam the skin so it comes off easily. When they cool down, rinse them in running water to remove the burned outer layer of skin. At this time, you can also cut one slit in them and rinse out the white seeds inside.
Making the picadillo: Brown the meat in a large pan, and when close to finished, add the onions. Cook for 5 minutes and then add the zucchini, garlic, salt, and cinnamon. Sauté another 5 minutes, adding oil if it gets too dry, and add the tomato. Cook for a couple more minutes and turn off the heat. Add the cooked quinoa and cranberries to the pan and mix.
Blend pecans, sour cream, milk, and a dash of salt. An immersion blender is useful for this, but you can also use a food processor or blender. Place the poblano on a plate and fill with the picadillo. Drizzle the sauce on top and serve! The dish is not meant to be hot, the cool poblanos and sauce get warmed up by the filling. It's great on its own but could be served with black beans or a warm tortilla.
Original Wordpress ID and Date: 8479, 2014-08-04_110534
Chile Verde [Quick] -- back to top
Chile Verde [Quick] (from Serious Eats) -- Original Post
Under a pre-heated broiler on a small baking sheet, roast the tomatillos skin-side up, 3 of the unpeeled garlic cloves, and the poblano chile, 5-7 minutes total. Turn the poblano chile a few times to blacken all sides.
Slip the skins off the poblano chile and remove the stem, and slip the garlic skins off the roasted cloves. In a blender, combine poblano, roasted garlic, the tomatillos with their skins, any roasting juices in the pan, as well as the jalapeños, cilantro, and a pinch of salt. Blend on high until pureed.
In the meantime, heat the olive oil in a heavy soup pot (such as a cast iron Dutch oven) over medium heat until shimmering. Add the pork and cook until no longer pink, in batches if necessary.
Remove the pork from the pot with a slotted spoon, leaving behind at least a tablespoon of fat. Add the onions and cook until soft and golden, about 5 minutes. While the onions are cooking, mince the remaining garlic cloves and add them to the pot along with the oregano. Cook for a minute longer.
Return the pork to the pot and add the tomatillo mixture and chicken stock (the stock should just cover the pork). Add the cloves and bring to a boil. Simmer 30 minutes or longer if time allows. Season with salt and pepper and serve with a garnish of cilantro.
Original Wordpress ID and Date: 8385, 2014-08-03_143727
Cioppino (from Giada De Laurentiis via The Food Network) -- Original Post
Heat the oil in a very large pot over medium heat. Add thefennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes. Add thegarlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fishstock and bay leaf. Cover and bring to asimmer. Reduce the heat to medium-low. Cover and simmer until the flavorsblend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until thefish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season thesoup, to taste, with more salt and red pepper flakes.
Original Wordpress ID and Date: 8521, 2014-08-04_112755
Corned Beef Hash -- back to top
Corned Beef Hash (from Serious Eats) -- Original Post
Ingredients: yield: 4, active time 25 minutes, total time 25 minutes
Procedures
Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides. Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total. Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes. Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.
Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top. Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes. Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers. Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total. Reduce the heat to low.
Make four indentations in the surface of the hash and break an egg into each one. Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes. Bring the skillet to a trivet on the table, and serve immediately.
Original Wordpress ID and Date: 8358, 2014-08-03_142003
Crispy Black Bean Tacos with Feta and Cabbage Slaw -- back to top
Crispy Black Bean Tacos with Feta and Cabbage Slaw (from SmittenKitchen) -- Original Post
Adapted fromBon Appetit, February 2009
There are dozens of ways to tweak this. Next time, in keeping with the shortcut vibe, I might just useGoya's canned black beans in sauce(which I've confessed to lovingmore than once) instead of mashing a can with what seemed like not enough seasoning next time. And, with the minutes that would save, I'd much rather use myfavorite green onion and red cabbage slaw instead of the suggested one. If I felt like adding some extra protein, it would only take a couple additional minutes to sauté some ground meat in a pan with onion and stir it into the beans especially the saucier ones. But really, the possibilities are endless, so use the recipe as a loose guideline and have fun with it
Serves 4, or so I hear
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce
Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside, or if your name is Alex, drown your taco in a puddle of it.
Original Wordpress ID and Date: 8467, 2014-08-04_110103
Date Bars (From The HomeSick Texan [Book, p336])-- Original Post
Whenever I look through my family’s recipe files, I’m struck that there are some desserts my ancestors made that have never gone out of fashion, desserts like peach cobbler or chess pie. But then there are the desserts that seem to have slipped through the cracks, unloved and forgotten.
Now, I reckon some of these treats are no longer cooked simply because they didn’t make a good impression even when they were popular. Raisin pie comes to mind. But then I’ll come across a dessert such as these date bars and I’m instantly intrigued.
I had no idea what to expect when I made this recipe found on a card scribbled in my great-grandma Gibson’s handwriting. But I’m a fan of bar cookies and I adore dates, so I decided to give the recipe a try. What turned out was a buttery, cake like cookie punctured by caramel-sweet bites of dates. It’s not fussy or complex but graceful and agreeable enough to be equally at home in a lunch box or at a holiday party.
I’m glad I found this recipe, and if you like dates and soft cookies, I bet you’ll be glad to have found it as well.
Original Wordpress ID and Date: 8376, 2014-08-03_142930
Easy Mulligatawny -- back to top
Easy Mulligatawny (from The Pioneer Woman) -- Original Post
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
Original Wordpress ID and Date: 8299, 2014-08-03_134711
Fresh Beet Pasta -- back to top
(JW Note: Copied from comments. Done on 2016-01-02)
FRESH BEET PASTA – LINGUINE
Preheat oven to 365?. Wash, dry and lightly coat beets with olive oil. Tightly wrap beets in aluminum foil and roasted in oven for about an hour (or until the beets can be easily pierced with a knife). Set a side. Once the beets are cool enough to handle, peel and puree in a food processor until they reach the stage of a smooth puree.
In a medium bowl, mix together the egg yolks, milk, 2 teaspoon of olive oil and salt. Stir in beet puree.
Mound the flour on the countertop creating a well in the center large enough to hold the beet mixture. Pour beet mixture into the flour well.
Using your finger or fork, begin making a circular motion in the beet mixture to slowly start incorporating into the flour. If needed, occasionally push a little of the flour into the well. Continue until the beet mixture becomes incorporated with the flour. Once the dough begins to form, mound it together into a rough ball (see unkneaded dough photograph above). Knead the dough on a clean, lightly floured area of the countertop. The dough will be sticky at first, but will be come smoother as you continue kneading. Sprinkle with a bit of flour if the dough is too sticky to work with. Knead the dough by pushing down and away from you with the palm of your hands and turning the dough onto it self. Knead dough for no less than 10 minutes. After kneading, the dough should have a smooth texture (see kneaded dough photograph above). Cover with plastic wrap and let stand for 1 hour.
Cut dough into 6 equal parts. Starting at the widest setting, run each piece through the pasta press attachment of KitchenAid mixer. Gradually, press the dough through smaller and smaller settings until you get about 1/8? thick (setting "5? on the KitchenAid pasta press). Once you have pressed all six pieces. Run the pasta strips through the linguine cutter attachment. Separate and hang (or layout) linguine until ready to cook.
Alternatively, you can roll out the pieces of dough with a rolling pin on a lightly floured counter top until you reach the desired thickness. Roll pasta into loose cylinders and cut into strips of linguine.
Bring a large sauté pot of salted water to boil. Cook the pasta until done, up to 2 minutes – overcooking will drain the pasta of its rich color. Drain and serve.]]
These are local, copied version of recipes. They are here for my own reference should the source website ever change the link or page.
These are password protected since they are not supposed to be pubic.
U: guest
P: Password is the name of my dog, all lower case.
Jicaletas (from The Kitchn) -- Original Post
"In your own kitchen, you can try cutting jicama into spears, sticks (if the full lollipop size is intimidating) or skewer them up (because what food isn't better in stick form?), squeeze lime on top and give them a sprinkle ofchili con limon(found in most grocery stores). You can also dip them in cajeta (goat's milk caramel), dulce de leche (cow's milk caramel), or pureed fruit.... even Kool-Aid powder for a more carnival-ish type feel."
Original Wordpress ID and Date: 8441, 2014-08-04_104045
Mascarpone Filling -- back to top
Mascarpone Filling (from The Gilded Fork) -- Original Post
1 clove garlic
2 tablespoons fresh chives
2 tablespoons fresh flat-leaf parsley
1 sprig fresh thyme, leaves removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon walnut oil
1 cup mascarpone cheese
10 sprigs fresh chives, for decoration
Place garlic, chives, parsley and thyme in small bowl of food processor and pulse to mince. Add salt and pepper, walnut oil and mascarpone cheese and pulse to blend.
Original Wordpress ID and Date: 8497, 2014-08-04_111440
Mediterranean Bruschetta -- back to top
Mediterranean Bruschetta (from Food Network) -- Original Post
Ingredients
Directions
Preheat grill to medium-high heat.
Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.
Original Wordpress ID and Date: 8435, 2014-08-04_103750
Mexican Braised Beef -- back to top
Mexican Braised Beef (from TheKitchn) -- Original Post
Ingredients
4 small or 2 large Poblano peppers
2 tablespoons vegetable oil
2 pounds boneless beef chuck roast, excess fat removed
salt and pepper
1 medium yellow onion, julienned
1 clove garlic, minced
1/2 cup red wine
1 14.5 ounce can diced tomatoes
1 tablespoon fresh oregano, minced
Equipment
Large frying or roasting pan
Slow cooker
Adapted from Shanny and Bill Apodaca
1. Place peppers over an open flame, turning every few minutes until all sides are blackened.
2. Once peppers are thoroughly charred and softened, remove from flame.
3. Wrap peppers in tinfoil for several minutes to allow steam penetrate the skin.
4. Remove from tinfoil, cut open and remove stem and seeds. Place flat against a cutting board and gently scrape off skin with a knife until charred bits have been removed. Chop and reserve for adding later.
5. Season the beef with salt and pepper. Heat pan over high heat, add oil, and then add beef. Sear for 2 minutes on each side and set aside. Do not clean pan.
6. Add onions and cook until softened and browned.
7. Add chopped chili peppers and garlic. Cook for 2-3 minutes.
8. Add red wine and use a spoon to scrape any browned bits off the bottom of the pan. Cook until wine has reduced in half. Add tomatoes and bring liquid to a boil.
9. Pour vegetable mixture into the slow cooker and add the seared beef. Cook on lowest setting appropriate for raw meat for 6-8 hours. Meat is done when it easily shreds apart with a fork.
10. Turn off slow cooker, remove beef. Shred using two forks and return to liquid mixture. Add oregano and serve.
Additional Notes:
&bull For spicy beef, add more chili peppers.
&bull To make this recipe without a slow cooker, sear meat and vegetables in a roasting pan. Return beef to the pan after step 8, cover pan and roast in a 325 degree oven for 2-3 hours.
&bull This freezes well and is easy to reheat using a slow cooker.
&bull If you don't have a gas stove, roast the chili peppers under the broiler or by using a cast iron skillet.
Original Wordpress ID and Date: 8517, 2014-08-04_112408
Moroccan Spinach and Chickpeas -- back to top
Moroccan Spinach and Chickpeas (from SeriousEats) -- Original Post
Pour half of the oil into a large saucepan over medium heat. Add the spinach and a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes. Drain contents in a colander. Rinse out saucepan and dry with paper towel.
Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat. Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes. Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately).
Transfer the bread mixture to a food processor. Pour in the vinegar and process into a paste.
Add the paste back to the saucepan along with the tomato sauce and chickpeas. Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat. Serve with sprinkling smoked paprika and fresh lemon juice.
Original Wordpress ID and Date: 8513, 2014-08-04_112250
Pasta e Lenticchie -- back to top
Pasta e Lenticchie (From Mario Batali viaThe Food Network) -- Original Post
In a large pot, combine the drained lentils, celery and 6 cups water. Bring to a boil, reduce to an activesimmer and cook for approximately 45 minutes, until the lentils are very tender.
In a 12 to 14-inch sauté pan, heat the olive oil over high heat. Add thepancetta andrenderthe fat. Add the onion, garlic andchileflakes. Stir in thetomatoes and cook a few minutes
Once the lentils are tender, remove the celery, add salt and cook thepasta in the boiling water. Once the pasta is almost fully cooked, add the onion mixture andparsley and cook together for a few minutes. Season with salt and pepper and serve with extra virgin olive oildrizzle on top.
Original Wordpress ID and Date: 8505, 2014-08-04_111842
Peruvian Chicken -- back to top
Peruvian Chicken (Recipe from Whole Foods) -- Original Post
This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad on the side.
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.
Original Wordpress ID and Date: 8545, 2014-08-04_113848
Pizza Dough (from AllRecipes) -- Original Post
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Original Wordpress ID and Date: 8475, 2014-08-04_110423
Pumpkin Brownies -- back to top
Pumpkin Brownies (from All Recipes) -- Original Post
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Original Wordpress ID and Date: 8366, 2014-08-03_142233
Quinoa Loaf with Mushrooms and Peas -- back to top
Quinoa Loaf with Mushrooms and Peas (from WholeFoods) -- Original Post
Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.
1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa (Learn to Cook: Quinoa) (~1 cup uncooked)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun dried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
Original Wordpress ID and Date: 8494, 2014-08-04_111103
Red Velvet Cake -- back to top
Red Velvet Cake (from Gilt Taste [Since Removed]) -- Original Post
(2016-01-08 Note: The recipe was removed from Gilt but now it can be found on Bravetart)
Makes about 10 cups, enough to generously finish a 3-layer, 8-inch cake
I highly recommend making the buttercream before making the cake itself; the frosting will benefit significantly from a little refrigeration before use.
The average buttercream is 50 percent butter (or more!) but German buttercream, with its custard base, clocks in around 25 percent, making it rich (but dangerously consumable). And it's not dissimilar to Red Velvet's traditional cooked flour frostings (also known as ermine or boiled milk frosting), making it something that even our great grandparents would love.
Makes three 8-inch layers or about 42 cupcakes
Despite containing both "red sugar" and red wine, your batter will look purple-gray. Don't worry! It bakes into a chocolaty brown cake.
When I learned that Red Velvet's traditional accompaniment was a boiled milk frosting, I suddenly had visions of royalty. You see, boiled milk frosting is also known as ermine, a name meant to evoke the fluffy softness of fur. Of course, ermine and red velvet are the traditional trappings of English royalty, and even today the Pope himself wears a cape of red velvet and ermine. I couldn't resist the sumptuous connotations and created a finish for the cake that would give Red Velvet its proper ermine robes.
To do this, I dust the cake with copious amounts of white chocolate shavings and cocoa nib "spots." The white chocolate shavings are so fine that the heat of your mouth melts them completely before they hit the tongue, leaving only a sweet whisper of flavor and no discernible texture.
To create this finish, grate 5 ounces of white chocolate with a Micro plane or Parmesan grater and dust the top and sides of the cake until completely coated. It's easiest to use a folded piece of parchment paper as a "scoop" to distribute the white chocolate as the warmth of your hands will melt the chocolate.
Scatter the cocoa nibs over the cake in a haphazard manner to mimic ermine spots. To make the nibs stick to the side, you truly have to fling the nibs at the cake; it's incredibly fun. Try it.
Original Wordpress ID and Date: 8381, 2014-08-03_143435
Roasted Asparagus and Cherry Tacos -- back to top
Roasted Asparagus and Cherry Tacos (from The Kitchn)) -- Original Post
makes about 8
For garnish
Preheat oven to 400°F.
Arrange asparagus spears in a single layer on a roasting pan or baking sheet. Drizzle just enough olive oil to lightly and evenly coat, and toss. Season with salt and pepper. Place in oven.
After about 10 minutes, turn the asparagus spears and add the cherries to the pan.
Continue to roast until asparagus is just tender and browned, about 20 minutes.
To serve, place a few asparagus spears and cherry halves in the center of a tortilla and garnish with asparagus salsa, queso fresco, and cilantro.
Variations:
Grill instead of roast: Asparagus may be cookedstraight on a hot grill and cherries should be grilled inside an aluminum foil "bowl" so they don't fall through the grate.
Add fried tofu squares for protein and crunch.
Original Wordpress ID and Date: 8444, 2014-08-04_104211
Roasted Potatoes, Chicken Sausage and Peppers -- back to top
Roasted Potatoes, Chicken Sausage and Peppers (from Gina's Skinny Taste) -- Original Post
Ingredients:
Directions:
Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
Preheat oven to 375. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.
Use a spoon to toss so nothing sticks or burns.
Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
Original Wordpress ID and Date: 8399, 2014-08-04_093332
Roasted Red Pepper Sauce -- back to top
Roasted Red Pepper Sauce (from The Pioneer Woman) -- Original Post
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Original Wordpress ID and Date: 8471, 2014-08-04_110307
Shawarma (from whats4eats) -- Original Post
Mix all the ingredients together in a non-reactive bowl and set aside to marinate for anywhere from 1 hour to overnight. Drain and discard any excess marinade.
To Broil: Heat an oven broiler to high. Spread the meat evenly in a single layer on an oven proof pan. Set 4-6 inches under the broiler flame and broil until cooked through, 5-8 minutes. Stir halfway through to cook evenly.
To Grill: Heat coals or set gas to high heat. Spread the meat in a grill basket and grill until cooked through, 5-8 minutes, turning occasionally.
Serve inside folded pita bread with your choice of garnishes (see variations).
Original Wordpress ID and Date: 8458, 2014-08-04_105804
Shrimp Gumbo (from AllRecipies) -- Original Post
In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.
Original Wordpress ID and Date: 8342, 2014-08-03_140930
Simple Summer Squash Soup -- back to top
Simple Summer Squash Soup (from The Kitchn) -- Original Post
Serves 5-6
In a large pot, heat oil over medium heat. Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and onion and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes.
Add curry powder and vegetable broth and bring to a boil. Lower heat to medium-low and simmer about 15 minutes. Remove from heat and, using a hand-blender or traditional blender and allow to cool before seasoning with salt and pepper.
Ladle into soup bowls to serve and garnish with flat parsley or cilantro if you'd like.
Original Wordpress ID and Date: 8388, 2014-08-04_092731
Smothered Green Chile Pepper Chicken -- back to top
Smothered Green Chile Pepper Chicken (from My Recipes) -- Original Post
Ingredients
Preparation
1. Preheat oven to 400.
2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken. Sprinkle evenly with taco seasoning.
3. Slice chiles lengthwise, cutting to, but not through, other side; open flat. Place 1 chile over each chicken thigh. Cover dish with foil; bake at 400 for 30 minutes. Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts.
Original Wordpress ID and Date: 8394, 2014-08-04_093202
Sopa de Ajo (Garlic Soup) -- back to top
Sopa de Ajo (Garlic Soup) (from Serious Eats) -- Original Post
**
Ingredients:
Procedure:
Pour the olive oil into a pot. Turn the heat to medium-high and add the cubed bread. Cook for 5 minutes, stirring often, until the bread is lightly browned. Toss in the garlic, pimento, and a pinch of salt. Stir well, and cook for 3 minutes.
Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.
Poach the eggs
Ladle some soup into a bowl and top with a poached egg.
Original Wordpress ID and Date: 8529, 2014-08-04_113046
Spicy Lime-Ginger Grilled Shrimp -- back to top
Spicy Lime-Ginger Grilled Shrimp (From Cooks.com) -- Original Post
MARINADE AND DRESSING:
3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil
1 European cucumber, halved and seeded
4 carrots, peeled
1 head red leaf lettuce
2 tablespoons finely chopped cilantro
Leave a small portion of the cucumber peel on, if tender to add more color and nutrition. This can be done easily by peeling off portions in strips, leaving some strips of green attached. 1. If using bamboo skewers, soak in cold water for at least 1 hour. This will prevent them from burning when grilled.
2. Combine the lime juice, ginger, garlic, shallots, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste and adjust seasoning.
3. Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.
4. Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.
5. When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.
6. Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, removed from skewers and arranged in a circle.
Garnish with the chopped cilantro and pass the remaining marinade for dipping.
ADVANCE PREPARATION: The marinade may be made a day in advance and refrigerated. The vegetables may be shredded and lightly dressed up to 4 hours in advance.
Original Wordpress ID and Date: 8693, 2014-08-13_094432
Stuffed Poblanos -- back to top
Stuffed Poblanos (from Shutterbean) -- Original Post
Preheat oven to 425 F degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves. Puree until smooth. Season with salt. Pour the sauce into a 9x13-inch baking dish and then set it aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin and 3/4 cup water. Season with salt and pepper.
Dividing evenly, stuff the poblano chile halves with the bean mixture and place in the baking dish on top of the sauce. Sprinkle the poblano chiles with the remaining 1/2 cup of cheese. Cover the baking dish with aluminum foil.
Bake until the poblanos are tender, about 45 minutes. Remove foil and continue to cook until the sauce thickens slightly and cheese is golden brown, about 10 to 15 minutes more. Remove from the oven and let cool for 10 minutes before serving.
Original Wordpress ID and Date: 8429, 2014-08-04_103514
Stuffed Zucchini -- back to top
Stuffed Zucchini (From Meredith's italian book, translated by her from Italian) -- Original Post
Ingredients:
Preparation:
1. Put the zucchini in a pot of boiling water and allow to cook for about 3 minutes. Remove zucchinis and drain, running them under cold water. Rinse again and allow to cool.
2. When the zucchinis are cool enough to handle, make a thin cut down the center lengthwise, and use a spoon to scoop out the pulp so that you have a cavity to fill with the stuffing. (It should resemble a canoe once you've done this.) Chop the pulp that you've removed.
3. Heat 2 tbsp of olive oil in a pan and sauté the onions and garlic for 5 minutes. Add the pulp of the zucchini and sauté for another 5 minutes, stirring often. Remove from the flame and allow to cool slightly. Then incorporate the feta, walnuts, bread crumbs, egg, dill, salt, and pepper.
4. Stuff the zucchini with the filling, arrange on a baking dish and sprinkle with the remaining olive oil.
5. Cover with aluminum foil and place in a preheated oven (375*F) for 30 minutes. Remove the foil and cook for another 10-15 minutes. Serve hot.
Original Wordpress ID and Date: 8425, 2014-08-04_103329
Sweet and Sour Sauce -- back to top
Sweet and Sour Sauce (from The Kitchn) -- Original Post
Ingredients:
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon hot red pepper flakes
Preparation:
Combine all and heat in wok over medium heat until nicely blended and the sugar melts.
Original Wordpress ID and Date: 8541, 2014-08-04_113636
Tomato-Zucchini Tian -- back to top
Tomato-Zucchini Tian (from Lanas Cooking)
Cut the eggplant into about 1-inch cubes. Sprinkle generously with salt and place in a colander. Let the eggplant drain for 30 minutes then remove it and pat dry.
Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons of the olive oil and cook the onions and garlic until slightly browned, about 10 minutes. Transfer to a medium baking dish.
To the same skillet, add another 2-3 tablespoons of olive oil and cook the eggplant, stirring constantly, until tender and slightly browned. About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish.
Preheat the oven to 400 degrees.
Arrange the sliced zucchini and tomatoes over the eggplant and onion mixture. Sprinkle with the Herbs de Provence, drizzle with remaining oil and season with salt and pepper.
Bake for 40 to 45 minutes or until the zucchini is tender and the tomatoes are beginning to brown around the edges.
Remove from the oven and allow to cool for 5 to 10 minutes. Sprinkle with the Parmesan cheese if using.
Original Wordpress ID and Date: 8432, 2014-08-04_103638
Torta Salata ai Funghi [Savory Mushroom Pie] -- back to top
Torta Salata ai Funghi [Savory Mushroom Pie] (from FreshMushrooms) -- Original Post
_Torta Salata ai Funghi {Savory Mushroom Pie}__
_What you'll need:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic minced
16 ounces mushrooms sliced
1 tablespoon flat leaf Italian Parsley chopped
salt/pepper
4-6 slices of provolone cheese
2 pie crusts
1 egg beaten
béchamel:
_2 tablespoons unsalted butter
2 tablespoons flour
1 1/4 cups milk heated
pinch of salt
What to do:
1. Into a sauté pan add olive oil and butter and heat over medium heat. When melted add: garlic, mushrooms, parsley. Reduce heat to LOW. Stir to combine. Season with salt and pepper. Cook for approximately 10 minutes.
2. WHILE mushrooms are sautéing, prepare the béchamel sauce. Into a small sauce pan add butter and melt over medium heat. Add flour and stir with a wooden spoon. Cook for approximately two minutes, stirring constantly. Add heated milk and whisk to combine. Continue cooking until mixture has thickened. Once thickened pour mixture over sautéd mushrooms. Stir to combine. Set aside.
3.Spray a pie pan with cooking spray and place one of the pie dough discs into pan. Lay 2-3 slices of provolone cheese onto pie dough disc. Gently pour the mushroom mixture into pie pan. Cover with remaining 2-3 slices of provolone cheese. Cover with remaining pie dough disc. Gently crimp the edges to seal.
4. Place pie onto a cooking sheet. Using a pastry brush, brush the top of the pie with the beaten egg. Cook pie for approximately 35-40 minutes or until golden.
5. Allow pie to cool before slicing.
Original Wordpress ID and Date: 8509, 2014-08-04_112125
Whole Wheat Tortilla -- back to top
Whole Wheat Tortilla (from Homesick Texan) -- Original Post
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren't touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It's very important to let the dough rest, otherwise it will be like elastic and won't roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it's thin and about eight inches in diameter. (If you roll out pie crusts you'll have no problem with this.) Don't over work the dough, or it'll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it's done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won't have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Original Wordpress ID and Date: 8537, 2014-08-04_113442
Zabaglione (from Bon Appetit) -- Original Post
Original Wordpress ID and Date: 8501, 2014-08-04_111713
Zucchini-Ricotta Salata Bruschetta -- back to top
Zucchini-Ricotta Salata Bruschetta (From Food Network) -- Original Post
Directions
Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.
Original Wordpress ID and Date: 8438, 2014-08-04_103848