Miso Ramen with Tofu & Eggs

December 16th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package firm tofu
3 tablespoons miso paste
2 tablespoons mirin
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon chili paste or sauce
3 cups vegetable stock
1 teaspoon fresh ginger, chopped superfine
1 garlic clove, chopped superfine
5 green onions, sliced thinly
8 ounces ramen noodles 3 hard boiled eggs, halved
½ cup seaweed
Black sesame seeds

Directions

Sear the tofu and cut it into small cubes. Whisk together in a small bowl the miso, mirin, sugar, sesame oil and chili paste. Combine the whisked mixture in a large soup pan with the vegetable stock, ginger, garlic and green onions and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Add the ramen and the seaweed and allow the ramen to cook until aldente for about 8-10 minutes. Serve in bowls garnished with hard boiled eggs and sesame seeds.

Poached Eggs and Orange Miso over Baby Bok Choy

December 9th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1/3 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon rice wine vinegar (lime flavored)
1 tablespoon tamari
2 tablespoons miso
1 tablespoon coconut oil
2 cloves garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium shallot, chopped
1 pound baby bok choy, ends sliced off, leaves loosened
2 tablespoons white vinegar
6 eggs
Salt/ pepper/ nori seasoning

Directions

In a mixing bowl whisk together the orange juice, zest, rice wine vinegar, tamari and miso. Set aside. In a large saute pan heat the coconut oil to medium high and saute the garlic, ginger and shallot until translucent or about 3 minutes. Add the baby bok choy and mix and stir sauteing about 1 minute. Add the miso sauce, making sure to stir so all the baby bok choy is evenly coated. Turn the burner down to simmer, cover and let steam for about 3-4 minutes. Turn off burner and leave lid on. In the mean time, heat a large pot of water to a boil and add 2 tablespoons white vinegar. Reduce heat to a simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into center of whirlpool and cook for 4 minutes or until set on the outside. Use a slotted spoon to lift onto a plate lined with paper towel. Continue cooking eggs, placing on a plate when done. Place the baby bok choy mixture on a plate and add a poached egg. Season with salt, pepper, and nori seasoning.

Late Garden Summer Frittata

August 24th, 2011 § 0 comments § permalink

Serves 8

Ingredients

3 tablespoons olive oil
1 medium red onion, chopped medium
1 medium zucchini, chopped small
1 cup broccoli florets, small
1 medium carrot, chopped small
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
½ cup cherry tomatoes, halved
Salt
Freshly ground pepper

Directions

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil and onions and sauté until tender and golden, 5-7 minutes. Add the zucchini, broccoli and carrots and continue to sauté another 5 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, add the cherry tomatoes arranged neatly on top throughout the pan. Place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Summer Garden Portobello Quiche

August 11th, 2011 § 0 comments § permalink

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Apricot Plout Almond Tart

August 11th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla been scraped, seeds reserved
10 apricots, pitted and halved
8 plouts, pitted and halved
2 sheets of puff pastry, white or whole wheat
Apricot syrup

Directions

Pre-heat oven to 375°F. Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs, and cream until smooth. Arrange sheets of puff pastry on a greased baking sheet and brush with apricot syrup. Make sure you create sides on the dough on all sides. Arrange the apricots around the dough and pour in the almond filling. Place in the oven and bake for 25-30 minutes or until golden brown. Upon pulling out of the oven brush with apricot syrup while warm.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Honey Lavender Fritters With Fig Compote

August 3rd, 2011 § 0 comments § permalink

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

August 3rd, 2011 § 0 comments § permalink

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Ginger Carrot Wholegrain Pancakes

July 29th, 2011 § 0 comments § permalink

Makes 6-8 cakes

Ingredients

1½ cups whole wheat flour
1½ cups 1% milk
½ cup wheat bran
½ cup carrot puree (cooked & blended carrots)
½ cup buckwheat flour
3 large eggs
¼ cup all purpose flour
2 tablespoons lowfat plain yogurt
½ teaspoon baking powder
1 teaspoon grated ginger

Directions

In a large bowl, combine all dry ingredients. In a medium sized bowl, combine all wet ingredients, making sure to break up eggs. Add wet ingredients to dry along with grated ginger and stir. (Place all ingredients in a large measuring cup for easy pour). Heat a large non-stick skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with ginger maple syrup.

Sweet Corn Aioli

July 26th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Spicy Corn Fritters with Sweet Red Pepper Sauce

July 26th, 2011 § 1 comment § permalink

Serves 6-9

Ingredients

3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)

Directions

In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Ger-Nis Garden Potato Salad

July 22nd, 2011 § 0 comments § permalink

087

Serves 12

Ingredients

6 cups cooked potatoes, cubed (all colors blue, red, and white)
2 cups radishes, chopped
2 cups celery, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup orange bell pepper, chopped
1 cup red bell pepper, chopped
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 cup lovage, chopped
1 cup crème fraiche
Juice of 1 lemon
1 tablespoon fresh horseradish, grated
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 tablespoons champagne vinegar
Salt/pepper
Paprika
4 hard boiled eggs, sliced

Directions

In a large mixing bowl mix all potatoes, radishes, celery, onions, carrots and peppers. In another small mixing bowl mix dill, parsley, lovage, crème fraiche, lemon, horseradish, mustard seeds, celery seeds, vinegar and salt and pepper. Mix bowl of potatoes and vegetables with dressing and sprinkle with paprika for garnish. Garnish with sliced hard boiled eggs and fresh herbs.

Silver-Dollar Walnut Cakes with Berry Compote and Lemon Ricotta

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

For the Pancake Mix

1½ cups buckwheat flour
1½ tablespoons agave nectar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ teaspoon cinnamon
2 large eggs, at room temperature
1¼ cups almond milk, at room temperature
1 teaspoon pure vanilla extract
½ cup chopped walnuts
Cooking spray

For the Berry Compote

½ pint blueberries
½ pint strawberries sliced
½ pint raspberries
1 tablespoon orange marmalade
2 tablespoons water

For the Lemon Ricotta

½ cup skim ricotta
¼ teaspoon nutmeg
1 tablespoon lemon zest
1 teaspoon honey
2 tablespoons basil, chopped
1 tablespoon mint, chopped

Directions

In a small sauce pan, add berries, water and marmalade. Cook over low heat for 10-15 minutes or until it thickens. Mix together ingredients for the ricotta & store in fridge till its time to serve.

Preheat griddle over medium heat. Mix dry pancake ingredients together in a large bowl. Mix together wet ingredients in a separate bowl, then add to dry. Fold together. Measure out cakes with a small ladle or ice cream scoop to a sprayed griddle. Cook each for about 3 minutes per side, and store cooked cakes in a warm oven (200°) until all are cooked.

Place cakes on plate (3 for a full serving of whole grains). Top with compote and a dollop of ricotta mixture.

Turn leftovers into a trifle by alternating cake, compote, ricotta in a tall glass container. Top with any extra compote. Cover with plastic wrap and place a small plate on top to weigh down. Place in fridge for at least 1 hour. Turn upside down over plate and remove bowl. Slice like a cake and serve.

Fennel Orange Granola Bars

July 7th, 2011 § 0 comments § permalink

Makes 10 servings

Ingredients

Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray

Directions

Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.

Tomato Basil Frittata Cups

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 eggs
¼ cup of your preference of milk (dairy, soy, rice, or almond… unsweetened and plain)
½ pint of grape tomatoes, halved
1 handful of basil, chopped
1 clove of garlic, chopped fine
1 tablespoon parsley, chopped
¼ cup parmesan
Salt & pepper
1 teaspoon olive oil
Cooking spray

Directions

Preheat oven to 375°F. In a small skillet brown garlic and tomatoes for about 4 minutes. Set aside and let cool, then mix in chopped herbs. In a large mixing bowl, whip eggs, milk and salt & pepper till frothy. Spray muffin tins with cooking spray. Fill each muffin hole ¾ the way up with egg mixture, then dollop in a spoonful of tomato mixture. Sprinkle with cheese and bake for 25 minutes or util a toothpick comes out clean. To store, plane cooled frittatas in a ziplock bag and refrigerate for up to 1 week. Reheat each one in the microwave for 35 seconds.

Wholegrain Savory Garden Scones

July 7th, 2011 § 0 comments § permalink

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.

Ingredients

1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh corn kernels
½ cup sundried tomatoes, chopped fine
2 tablespoons carrots, grated
2 tablespoons green onions, sliced fine
3 tablespoons zucchini, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh mint, chopped fine
½ cup cheddar cheese (optional)
13 cup butter, unsalted, cubed and chilled
½ cup low fat milk or buttermilk
2 eggs

Directions

Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt and pepper, stir well. Add the vegetables and mix until all the vegetables are mixed and covered in flour. Cut in the butter using a pastry cutter until the mixture resembles a course meal with chunks of vegetables in it. In a spate mixing bowl whisk together milk and eggs until beaten. Add the milk mixture to the flour and vegetable mixture and stir until combined fully. Pick the dough up and give it a few kneads but just enough to hold it together. Roll the dough out onto a cutting board forming an 5-8 inch circle about an inch thick. Cut the dough into 8-10 wedges and place on a lined baking sheet. Place in the oven and bake for about 15 minutes or until lightly browned and a stick inserted in the center comes out clean. Remove from oven and cool before serving. For storage wrap in a plastic zip lock or tupperware and store refrigerated up to 2 weeks. Alternatively scones can be stored outside of the refrigerator for up to 2 weeks.

Sweet Corn and Crab Cappellacci with Soppresatta, Red Peppers, Zucchini & Basil

July 4th, 2011 § 0 comments § permalink

020

4-6 Servings

Ingredients

For the filling

1 tablespoon extra virgin olive oil
½ medium white or yellow onion, thinly sliced (about ¾ cup)
3 ears sweet yellow corn, kernels removed from their cobs
1 cup jumbo lump crab meat, pickled over very well for shells
¾ cup mascarpone
Zest of 1 lemon, freshly grated
Pinch of pimento d’espelette pepper
Salt

For the pasta dough

2 large eggs plus 6 yolks
14 ounces all-purpose or Italian OO flour
1 tablespoon extra virgin olive oil
Pinch salt

For the Sauce

2 tablespoons extra virgin olive oil
2 zucchini, diced (green parts only)
Pinch espelette pepper
¾ cup spicy soppressata, cut into small cubes
2 red bell peppers, charred on a grill or gas burner, skins and seeds/ribs removed, and cut into strips
Reserved cooked corn kernels
1 cup fresh Italian basil leaves, gently torn
Zucchini blossoms, cut in half, stems and pistils removed

Directions

For the filling

In a medium skillet over medium heat, cook the onions in olive oil, stirring occasionally, until softened and translucent, about 5 minutes. Add all but a few tablespoons of the corn and continue cooking until it is tender, about 3 minutes. Season with salt.

In a food processor, purée the corn and onion mixture. Transfer to a large bowl and fold in the mascarpone, crab, lemon zest and espelette. Adjust seasoning. Place the mixture in a pining bag and refrigerate until ready to use.

For the pasta dough

Lightly beat the eggs and egg yolks in a large bowl. Add the extra virgin olive oil and a pinch of salt.

Add in the flour little by little, mixing together with a fork until the dough is not too sticky to handle. The dough should still be a rough, shaggy mass.

Turn the dough out onto the work surface and knead by hand, adding more of the flour, as necessary until the dough is smooth, elastic and not sticky. Wrap in plastic or store in a Ziploc bag to rest for 20 minutes.

Cut the dough from the ball into pieces and flatten into disks. Work with one disk at a time and keep the rest covered with plastic or under a kitchen towel so they do not dry out. Run the disk through the rollers of the pasta machine, starting at the widest setting. Fold the dough in half or in thirds and press down to seal. If the dough feels sticky sprinkle it with flour, but brush off the excess. Feed the open side of the pasta through the rollers and repeat a few times. Continue to dust the dough with flour and brush it off if the dough feels tacky.

Advance the pasta machine to the next thinnest setting. Without folding anymore, put the pasta sheet through the next setting. Continue advancing the rollers to the next thinnest setting, rolling the pasta sheet one time through each setting without folding, until the dough is thin enough so that you can see your hand through it.

Place the sheet of pasta on a lightly floured work surface. Cut out circles of dough from the sheet using a fluted biscuit cutter or a juice glass, approximately 3 inches in diameter. Pipe a blob for the filling in the center of each circle and then fold over the dough to form a half-moon shape. Press the dough together to seal. Bring the ends of the half moons together and press to seal them. Place the finished cappelletti on a well-floured sheet tray covered with a clean towel until ready to cook. Repeat the process with all the disks of dough.

For the sauce

In a large wide skillet, heat the olive oil. Add the diced zucchini, season with salt and espelette, and cook over medium heat until just tender. Add the reserved corn kernels, diced soppressata and red peppers and warm through.

Cook the cappellacci in abundant boiling salted water until they float to the surface. Strain from the water and add to the pan with the soppressata and peppers. Add some of the pasta cooking water and toss together to make a creamy sauce. Gently tear the basil leaves and add to the skillet along with the zucchini blossoms. Adjust the seasoning. Spoon the pasta onto warmed bowls or plates.

Berries and Sugar Crepes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons butter, melted
1 cup milk
1 cup whole-wheat flour
¼ teaspoon salt
2 eggs, beaten
¼ cup turbinado sugar (white sugar is okay as well)
Raspberries
Blueberries
Blackberries
Strawberries
Creme fresh
Sugar, coarse or regular
Powdered sugar

Directions

In a large bowl toss together whatever berries desired and sprinkle with sugar and let stand. Whisk together melted butter, milk, flour, salt and eggs until smooth and refrigerate for about 30 minutes or until cold! Heat a large crepe pan or non stick skillet to medium high heat and brush with a combination of butter and oil until greased lightly. Pour a little batter (about ¼ to ½ cup) into the pan and cook, flipping once when the bottom side is cooked brown. There will be some small bubbles as when cooking a pancake. The process should take a few minutes total for each crepe and varies with the heat of the pan. Place a spoon full of creme fresh on the crepe and spread into a thin layer. Spoon the berries onto the crepe and fold the sides together to form a crepe or roll. Sprinkle with powdered sugar and serve.

Manchengo Cheese & Ham Croquettes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons olive oil
1 small medium yellow onion
½ cup flour
¾ cup milk
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup fresh parsley, chopped
1 cup Serrano ham, chopped
1 cup manchengo cheese, grated
1 cup bread crumbs
Oil for frying

Directions

In a medium sauce pan, heat oil to a medium high heat, add onion and sauté for about 3-4 minutes or until onion is translucent. Add flour and stir well until completely mixed in, sauté about a minute, stirring constantly. Pour in the milk whisking continuously for about 3-4 minutes. Season with salt and pepper. Add parsley, Serrano ham and cheese, again whisking continuously as the mixture cooks and the cheese melts. Spread misture onto a large baking sheet and place in the refrigerator to cool. When cool, beat eggs and set aside in a bowl and place bread crumbs in a bowl as well. Remove cheese mixture from the refrigerator and scoop up and form into balls, dip in the egg mixture and then roll in the breadcrumbs. Place rolled croquettes in a pan filled with oil and deep fry for about 3-4 minutes or until browned and cooked through. Serve warm, serve with garlic aioli if desired.

Herbed Portabella Quiche

June 23rd, 2011 § 0 comments § permalink

Makes 1 mini quiche

Ingredients

1 large potabella mushroom stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Zucchini and Marjoram Quiche

June 12th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
6 eggs
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
Salt/pepper
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated

Directions

For the crust

In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 tablespoons ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes too dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least one hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.

For the quiche

Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the zucchini and onions saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover zucchini and onions on top for aesthetics. Bake for 45 minutes at 350° or until golden brown on top and/or until a knife inserted in the center comes out clean.

Pesto Pasta Carbonara

June 12th, 2011 § 0 comments § permalink

Serves 4-6

A classic recipe herbalized, just the way summer basil likes it!

Ingredients

10 ounces orecchiette or small shell pasta or pasta of choice, cooked
¼ cup fresh pesto (using herbs and pesto of your choice)
2 eggs (room temperature)
½ cup parmesan cheese, freshly grated
6 slices thick cut bacon
2 cloves garlic, chopped fine
1 bunch green onions, chopped fine

Directions

In a large pot of salted boiling water cook the pasta to al dente, drain and reserve ¼ cup of the pasta water. Whisk together the eggs and parmesan cheese and pesto, slowly whisk in the pasta liquid. In a large sauté pan on medium heat cook the bacon until crispy, drain the bacon on a paper towel and let it stand for a few minutes, break it into lots of pieces, set aside. Add the garlic and onions and sauté for a few minutes. Add the cooked pasta and stir until the pasta is well heated. Pour the egg mixture over the pasta and stir until the sauce is creamy and the eggs have cooked into a velvety sauce. Take off heat, be careful not to overcook the egg sauce! Stir in the bacon and garnish with additional grated cheese and a basil leaf!

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

June 12th, 2011 § 0 comments § permalink

Serves 10 to 12

Ingredients

9 tablespoons unsalted butter
1½ cups packed light brown sugar
¾ teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into ¾-inch thick slices
¼ cup banana liqueur
½ cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (½-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe follows

Directions

Preheat the oven to 350°F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.

Whisk together the eggs, remaining ½ cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce

Makes ¾ cup

Ingredients

¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk

Directions

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse

Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce

Directions

Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Beignets

June 12th, 2011 § 0 comments § permalink

Makes about 30

Ingredients

1 package dry yeast
4 tablespoons warm water
3½ cups plus 2 tablespoons flour
1 tsp. salt
¼ cup sugar
1¼ cup milk
3 eggs, beaten
¼ cups melted butter
Oil for deep frying
Powdered sugar for dusting

Directions

Combine yeast and warm water, set aside. Whisk flour, salt and sugar. Stir in yeast mix, milk, eggs and butter. Mix until dough is formed. Cover with a dish towel and set in a warm place to rise for 1 hour. Heat vegetable oil to 350. Turn dough onto a lightly floured surface. Knead once or twice and roll out to 38 to ½ inch thick. Cut dough into 3″ squares and place on a lightly floured pan. Cover and let rest for 10 minutes. Deep-fry beignets, two or three at a time, about 3 minutes on each side or until golden brown and puffed. Remove from oil, drain and dust generously with powdered sugar.

Recipe from the Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Empanadas de Guayaba (Guava Pie Pockets)

June 12th, 2011 § 0 comments § permalink

Makes 15-20 empanadas

Ingredients

4 cups all-purpose flour
2 teaspoons salt
3 tablespoons sugar
12 tablespoons butter, cold and cut into pieces
2 egg yolks
¾ cup water (ice cold)
Guava Jam (recipe follows)
Powdered sugar (optional)

Directions

In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter until the mixture is crumbly with crumbles about the size of peas. In a separate bowl, whisk egg yolks and water. Add the liquid a little bit at a time to the flour-butter mixture; mix it up with your hands or a wooden spoon until a smooth dough forms, a few more tablespoons of ice cold water may be needed. Form the dough into a flat disc shape about the size of a small salad plate. Cover with plastic wrap, and refrigerate for about 2 hours.

Pre-heat oven to 400°F. Divide the dough in two and on a lightly floured surface roll out each piece of dough to a rectangular shape. Cut the dough in about 8-10 three inch squares. Place a tablespoon of the jam on the center of each square. Fold over the dough around the filling, and moisten borders with wet finger tips. Roll the edges of the border from one side of the empanada to the other in a crescent, making sure just to roll the very outer edge of the border. Place each empanada on a greased baking sheet. Poke one or two holes, using the tip of a knife, in each empanada to aerate them. Bake empanadas for about 15 minutes, take out of the oven, and brush with a little butter. Bake again for another 10 minutes or until golden brown. Remove from heat, allow to cool a few minutes and dust with powdered sugar.

Guava Jam

Ingredients

2 cups guavas, chopped fine (skins, seeds and all) (about 10 guavas)
1 cup sugar
1 cup water
2 tablespoons lime juice
1 pinch of salt

Directions

Place all the ingredients in a medium saucepan on low heat and cook for about 10 minutes or until all ingredients are cooked down. Turn up heat to medium and boil for another 10 minutes stirring constantly. Remove from heat and pour the mixture through a fine mesh strainer or flour sifter making sure the seeds are caught, push as much as you can through the mesh. Place the mixture in a metal bowl and place in the refrigerator to solidity; Guavas natural pectin will create a more dense and thick jam.

Semita de Piña (Pineapple Tart)

June 12th, 2011 § 0 comments § permalink

Makes about 12 tarts

Semita is the most popular pastry in El Salvador and its basically a bread dough filled with jam. The most popular filling is pineapple utilizing El Salvador’s sweet pineapples!

Ingredients

1 cup milk
½ cup butter, unsalted
½ cup sugar
2 teaspoons salt
13 cup warm water
1 package active dry yeast
5 cup all purpose flour
3 eggs, beaten
1 teaspoon vanilla
1½ cups pineapple preserves (recipe follows)
(egg and water for glaze)
Turbinado sugar for dusting

Directions

Preheat oven to 350°F. In a saucepan heat the butter, sugar and milk until all the sugar is dissolved, remove from heat and cool to a lukewarm temperature. In a small bowl whisk together water and yeast and set aside for about 3-4 minutes until yeast is frothy. In a large bowl combine the flour and salt and make a well in the center. Mix together the milk mixture and the yeast mixture and slowly add to the flour bowl mixing as you add forming a bread dough. Once a bread dough is formed and all the ingredients are mixed well, transfer to a floured surface and knead until the dough is smooth and elastic. Transfer to a lightly oiled metal or ceramic bowl and cover with plastic wrap or a kitchen towel and let rise in a warm spot for about 1½ hours or until doubled in size. Punch the dough down and divide into two sections and place again on a lightly floured surface and roll out the dough into a rectangle sheet the size of a baking sheet. Place the dough on a lightly greased baking sheet (save the trimmings of dough if you have). Spread the pineapple preserves all over the dough evenly leaving a border around the edges for sealing the top layer. Roll out the second section of dough and place over the top of the jam. Making sure to seal the edges (by pressing together tightly). Roll out the strips of dough into long strips and make criss-cross pattern over the tart. Take some beaten egg and water and brush the tops of the tart and sprinkle with the turbanado sugar. Poke many holes in the tart to prevent it from puffing ad let the tart rest for about 30 minutes before placing in the oven to bake. Bake for about 30-40 minutes or until a toothpick inserted into the dough (on the side) comes out clean. Remove from the oven and let stand about 10 minutes before cutting and serving.

Pineapple Preserves

Makes 2 cups

Ingredients

1 cup pineapple, chopped small to fine
1 cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 vanilla bean, cut and scraped (scraped parts reserved)
½ teaspoon cinnamon, freshly grated
½ teaspoon ground cloves

Directions

Place all ingredients in a medium sauce pan on low heat and cook slowly stirring often for about 20 minutes.

Pasteles de Tres Leches con Mango (Three Milk & Mango Cake)

June 12th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1½ cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
½ cup butter, soft
1 cup sugar
6 eggs
1 vanilla bean, cut and scraped (insides reserved)
2 cups mango, ripe and chopped small
½ cup vanilla brown sugar syrup (¼ cup water, ¼ cup brown sugar, 1 vanilla bean scraped and cut)
1 can (15 ounces) unsweetened coconut milk
1 can (14 ounces) sweetened condensed milk
1 cup heavy cream

Directions

Preheat oven to 350°F. Grease 9-12 four ounce ramekins. In a medium mixing bowl mix together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In another larger bowl cream together the butter, sugar and eggs until fluffy. Mix in the scraped parts of the vanilla bean and mix until incorporated well. Slowly combine and mix the dry mix into the wet mix a little at a time until all is incorporated and a creamy batter is created. Pour the batter evenly between the ramekins. Bake the ramekins for about 20 minutes or until an inserted toothpick comes out clean. Allow the cakes to cool. In a mixing bowl combine the mango, the brown sugar syrup, the coconut milk, the condensed milk and mix well. Carefully take the cake out of the ramekins and place down on a large baking tray or Pyrex baking dish with raised sides. Make sure the little cakes do not touch each other. Poke holes in the cakes using a wooden skewer (about 10 holes per cake), making sure the hole goes to the bottom. Pour your mango batter over the cakes and place in the refrigerator to soak up the sauce for about an hour.

Flan de Leche (Caramel Custard)

June 12th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1 cup sugar
¼ cup water
4 eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 cup of whole milk
1 fresh vanilla bean, cut open and scraped out
½ cup sugar

Directions

Preheat oven to 375°F. Grease 6-8 ramekins.

In a medium saucepan combine the sugar and water and bring to a moderately high heat until all sugar dissolves. Continuing to boil the sugar without stirring, allowing it to begin to turn a light honey brown, approximately 10 minutes. Remove from heat and place a spoonful or more of sugar on the bottom of each greased ramekin, swirling it and coating the bottom of the ramekin. Place the ramekins on a baking sheet with a rimmed edge. In the meantime in a large bowl combine the eggs, condensed milk, scraped vanilla and the sugar and mix until smooth. Pour the batter evenly between the ramekins. Pour a bit of water in the pan that the ramekins are placed in. Place in the pre heated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Chill the flans well before removing from the ramekins. Run a knife around the edges and loosen the sides and invert onto a serving plate. Garnish with more caramel or fresh fruit.

Basil Ice Cream

May 27th, 2011 § 0 comments § permalink

Makes 4 cups

Ingredients

2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Asian Pork Meatballs with Sesame Spinach

May 26th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 small Spinach onion, minced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 pounds ground pork
2 tablespoons fresh cilantro, chopped
1 large egg, scrambled
¾ cup Panko breadcrumbs
1 teaspoon fish sauce
2 tablespoon soy sauce
Sriracha (optional, to taste)
Hoisin (optional, to taste)
Canola oil
Sesame oil
2 pounds baby spinach
1 tablespoon white sesame seeds

For the dipping sauce

2 parts soy sauce
1 part lime juice
Red pepper flakes

Directions

In a small sauté pan, heat 1 tablespoon of oil up to a medium heat. Add onions and sweat for about 1 minute. Add in garlic and ginger and sweat for another minute. Place onion mix into a bowl and cool. In a large mixing bowl, add pork, cilantro, egg, cooled onion mix, breadcrumbs, fish sauce, soy sauce, and sriracha or hoisin to taste. Mix together evenly. Shape into 20-24 balls and fry them in a pan (6-8 minutes) or bake them in a 400 degree oven (10-15 minutes). In a large sauté pan, heat 2 teaspoons of canola and 1 teaspoon of sesame oil on a medium/high heat. Sauté spinach in two batches. Plate spinach and sprinkle white sesame seeds on top and serve with meatballs.

For the dipping sauce

Mix all ingredients together and use for dipping.

Pork Fried Rice

May 26th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

Oil (sesame, canola or peanut)
1 pound pork loin, cut into small ½-inch cubes
Flour for dusting pork
Salt/pepper
2 carrots, chopped small (diced)
1 red bell pepper, chopped small
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
4 scallions, sliced
4 cups rice, cooked and cold
Soy sauce
Sriracha or sambal (optional)
2 eggs, beaten

Directions

Heat up a tablespoon of oil in a large sauté pan or a wok to a high heat. Toss pork with seasoned flour (salt and pepper). Cook pork until no longer raw in the center, 1-2 minutes. Remove pork and add carrots. Cook for 1 minute. Then add in pepper, toss together and add in ginger, garlic, and scallions. Sauté for about 1 minute and add rice. Toss everything together and start to season with soy sauce (and Sriracha or Sambal for some heat). With a wooden spoon, form a well in the center of the rice and add the eggs. Let the eggs fry in the center for about 1 minute while mixing it with the spoon. Fold egg into rice and serve immediately.

Bacon and Eggs Pasta Carbonara

May 26th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 pound Spaghetti
Olive oil
¼ pound bacon or pancetta bacon
2 clove garlic, chopped fine
1 shallot, chopped fine
2 large eggs
1 cup parmesan, shredded
Ground black pepper
¾ cup fresh parsley, chopped fine

Directions

In a large stock pot, bring salted water to a boil. Add pasta and cook for about 8 minutes or until the pasta is al dente. While pasta is boiling, set up a sauté pan on medium high heat. Add a tablespoon of olive oil and the bacon/pancetta and sauté (render) until crispy, about 3-4 minutes. Add in the garlic and shallot and sauté until soft, under 1 minute. In a small mixing bowl, whisk eggs and parmesan until incorporated well. Once the pasta is done, drain it while reserving ½ cup of the pasta water. While the pasta is hot, toss it in the sauté pan and coat it with the fat for about 1 minute. Remove the pan from the heat and whisk in the egg and cheese mixture quickly, so as not to scramble the eggs. This must be done while the pasta is hot for it to cook the egg mixture, but off the flame. If the sauce is too thick, add in some of the reserved pasta water to reach the desired consistency. Season with ground black pepper and parsley.

Italian Wedding Soup with Spring Greens

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.

Herbed Calamari with Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

Vegetable oil for deep frying (about 2 cups)
¼ cup lemon juice
½ cup buttermilk
1 pound squid with tentacles, cleaned and sliced into thin rings
½ cup flour
½ cup cornmeal
½ cup breadcrumbs (fine)
1 tablespoon fresh mint, chopped superfine
1 tablespoon fresh chives, chopped superfine
1 tablespoon fresh parsley, chopped superfine
1 teaspoon sea salt
1 teaspoon black pepper, ground fine
Chive Blossom Garlic Aioli (recipe follows)
Lemon wedges

Directions

In a small mixing bowl mix together the lemon juice and the buttermilk and add the calamari, making sure to mix well and that all calamari pieces are covered with the milk and lemon mixture. Let marinate for about 30 minutes. Heat the oil to a medium high heat. In a medium mixing bowl mix together flour, cornmeal, and breadcrumbs, then add in the herbs making sure they are chopped superfine. Season with salt and pepper and set mixture aside. Strain the calamari and little by little place the calamari in the flour mixture, gently tumbling around until completely coated in the flour mixture. Drop into the hot oil and allow to fry for about 1-2 minutes or until the calamari is floating for more than a few seconds. Drain on paper towels. Serve with lemon wedges and the aioli for dipping.

Chive Blossom Garlic Aioli

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Beet Pickled & Herbed Deviled Eggs

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Strawberry Quinoa Cookies

May 23rd, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Zucchini Carrot Cakes (weight management dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 2 dozen mini cakes

Ingredients

2 eggs
1 small zucchini, shredded
1 small carrot, shredded
2 tablespoons pumpkin-seed oil or sunflower oil
¼ cup milk, skim
¼ cup pumpkin seeds
¾ cup whole-wheat flour
½ teaspoon baking powder
½ teaspoon cinnamon
1 pinch salt

Directions

In a medium mixing bowl whisk together the eggs, zucchini, carrots and pumpkin seeds and milk until smooth and creamy. Add the pumpkin seeds and mix and set aside. In a smaller mixing bowl combine the flour, baking powder, cinnamon and the salt and mix well. Slowly add the dry goods to the wet a little at a time until combined and batter like constancy. Place by spoonfuls onto a greased cookie sheet (or lined with parchment paper) bake little mini cakes in the preheated oven for 10-15 minutes or until golden brown and a toothpick interested in each cake comes out clean. Allow to cool, store in a airtight container in the refrigerator for up to 3 weeks.

Peanut Butter Bacon Biscuits with Carob Icing (everyday dog treats)

May 7th, 2011 § 0 comments § permalink

Makes about 12-18 3 inch biscuits

Ingredients

2 cups whole wheat flour
¼ cup buckwheat flour
1 tablespoon powdered milk
2 tablespoons flax seeds
¼ cup wheat bran
2 teaspoons baking powder
1 teaspoon salt
½ cup peanut butter (heated up to soften)
¼ cup bacon, crumbled
2 tablespoons bacon grease
1 egg, beaten
¾ cup water
8 ounces carob

Directions

Preheat oven to 350°F. In a large bowl sift together the dry ingredients, flours, flax, wheat bran, baking powder and salt. In another mixing bowl whisk together the wet ingredients; peanut butter, bacon, egg, and water. Slowly incorporate the dry goods into the wet a little at a time, stirring as you go. Form the dough into a ball and knead lightly. Roll out dough on lightly floured surface and cut with a dog biscuit cookie cutter. Place the biscuits on a baking sheet lines with parchment paper and bake for 15 minutes or until golden brown. Cool and let stand to harden overnight. Dip the cooking in melted carob on one side of the biscuit and let the carob harden. Store in an airtight container in the refrigerator for up to three weeks.

Huevos Ranchero’s de Nissa

May 6th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Avocado or canola oil
1 medium red onion, chopped
½ jalapeño, deseeded and chopped
½ red pepper, chopped small
½ cup cherry tomatoes, halved
6 eggs
Salt
Ger-Nis Tabasco
½ cup fresh cilantro leaves, chopped fine
Avocado (optional)
¼ cup cotija cheese
Corn tortillas, warmed

Directions

In a medium sauté pan, heat oil on medium heat and sauté onions for a few minutes. Add peppers and sauté another few minutes (3 minutes). Add the cherry tomatoes next and sauté for a few seconds. Crack the eggs into the pan one by one and mix gently and cook until eggs are just done, a few minutes. Make sure not to overcook the eggs. Season with salt and serve with Tabasco and avocado, cheese and tortillas.

Spinach & Herb Meatloaf

May 4th, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

2 pounds extra lean ground turkey
2 cups fresh spinach, chopped fine
2 sprigs onions, chopped (including green parts)
1 cup fresh parsley leaves
2 tablespoons lemon thyme or regular thyme
1 tablespoon lemon zest
2 teaspoons salt
2 teaspoons black pepper
¼ – ½ cup bread crumbs
2 eggs
1 tablespoon tabasco or hot sauce (Ger-Nis tabasco)

Ger-Nis Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water. Bring to a boil, and let simmer for about 5-7 minutes. Allow to cool. Place in a bottle for dispensing.

Artichokes with Lemon Aioli Dip

May 4th, 2011 § 0 comments § permalink

INGREDIENTS

4 globe artichokes
2 lemons
1 recipe lemon aioli (see recipe) or any favorite vinaigrette

DIRECTIONS

Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in acidulated water, covered for 30 minutes or until the tip of a knife can easily pierce their bases. Turn the artichokes in the water every ten minutes to insure even color.
Drain the artichokes upside down on a towel.
Twist out the tender cone of inner leaves and reserve. Scoop out and discard the hairy inner choke.
Place the artichokes upright and surround with the tender leaves. Fill the centers with aioli and reserve.

Lemon Aioli

INGREDIENTS

½ cup neutral oil, such as grape seed, canola or sunflower
½ cup extra-virgin olive oil
2 garlic cloves, peeled and left whole
1 large egg at room temperatre
1 teaspoon Dijon-style mustard
1 teaspoon salt or to taste
2 tablespoon freshly squeezed lemon juice
Finely grated zest of 1 lemon
Freshly milled black pepper

DIRECTIONS

In a bottle that has an opening small enough so that your thumb will cover the opening (such as a wine of beer bottle) shake together the canola and olive oils to mix. Anchor a heavy mixing bowl to the counter by placing it on top of a lightly damp and coiled kitchen towel.
Using a garlic press, crush the garlic into the mixing bowl. Add the egg, mustard and salt and whisk until smooth.
With one hand dribble the oils drop by drop into the egg mixture while whisking constantly with the other hand. Continue until the egg starts to thicken. Gradually increase the flow of oil until it has been completely incorporated. You will have a thick glossy mayonnaise. Whisk in the lemon juice and zest. Season with salt and pepper. Season with black pepper and additional salt if desired.

Recipe Property of Peter Berley

Blackberry-Basil Buckwheat Flax Crepes with Basil Sweet Cream

April 28th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups blackberries
½ cup turbinado sugar
¼ cup fresh basil, chopped
2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs
Basil Sweet Cream (recipe follows)

DIRECTIONS

In a medium bowl mix the sugar, basil and blackberries and let stand. Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until coled before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used. Place a few spoonfuls of the blackberry mixture on the center of a crepe and fold over into a square or just a roll up. Drizzle some basil sweet cream over the top of the creme.

Basil Sweet Cream

Makes 1 cup

INGREDIENTS

½ cup creme fraiche
½ cup 2% milk
1 tablespoon blackberry juice from the sugared blackberries
2 tablespoons fresh basil, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

Baked Egg & Goat Cheese in Brioche Cups with Tomato Herb Salsa

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 mini brioche rolls
½ cup melted butter
6 eggs
Salt/pepper
3 ounces goat cheese
3 tablespoons fresh chives
Tomato herb salsa (recipe follows)

Directions

Preheat oven to 375° F.

Cut off the tops of the brioche rolls and scoop out a small portion of the inside, enough for a cracked egg to sit and fill the hole. Brush the inside of the brioche rolls with the melted butter. Place each brioche roll in a muffin tin to hold it and keep stable. Crack an egg in each brioche cup and season with salt and pepper. Place ½ of an ounce of goat cheese in the center of each brioche cup and sprinkle about 1/3 of a tablespoon of fresh chives. Place the muffin tins filled with the brioches in the oven for about 15-20 minutes. In the last five minutes place the cut brioche tops in the oven as well to toast. The brioche cups should be done when the egg is set, the goat cheese melted and they are starting to turn golden brown. Serve with warm tomato herb salsa and cover with brioche top.

Warm Tomato Herb Salsa

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoons fresh chives, chopped fine
1 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Corriander Tomato Gehaktballen

April 26th, 2011 § 0 comments § permalink

Makes about 20 meatballs

Meatballs are one of the most popular dishes in Holland, with traditional and fusion type recipes due to the ever changing population. This version gives a fresh new take on meatballs with the bright additive of cilantro!

INGREDIENTS

½ cup breadcrumbs
1 cup fresh coriander (cilantro), chopped fine
¼ cup fresh parsley, chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
½ pound ground beef
½ pound ground veal
Olive oil
2 tablespoons butter
1 cup tomato sauce
Black pepper, freshly ground
Fresh cilantro, for garnish

DIRECTIONS

In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the yellow onion, the egg and the ground beef and veal and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and the meatballs back to the skillet, add the tomato sauce and stir, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, simmer on low uncovered for about 2-4 minutes. Garnish with fresh chopped coriander (cilantro).

Bitterballen & Herbed Mustard

April 26th, 2011 § 0 comments § permalink

Bitterballen are a staple in old Dutch cooking and have been modernized quite a bit over the years and essentially made a bit healthier. Originally served alongside a Dutch bitter Gin, hence the name, these snacks are seen throughout the country in many different forms. These lovely snacks and medium-sized meals are essentially a fried meatball. Typically loaded with fresh herbs and made in various ways, a common version is where the meat and herbs are mixed with mashed potatoes or another starchy vegetable, deep fried, and served with spicy, herbed mustard. Here is an adapted & healthier version from Ger-Nis.

Bitterballen Ger-Nis Style

Makes about 20 bitterballen

INGREDIENTS

1 medium celery root, peeled boiled and mashed
1 small carrot, shredded
1 medium red onion, grated or chopped super fine
¼ cup fresh parsley, chopped fine
2 tablespoons fresh tarragon, chopped fine
2 tablespoons fresh chives, chopped fine
½ cup cooked ground veal
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper, ground
¼ cup butter melted
3 eggs, beaten
1-2 cups breadcrumbs, superfine
Oil (for frying)

DIRECTIONS

In a large mixing bowl, combine the mashed celery root, carrots, onion and herbs, mix well. Add the ground veal and continue to mix well. Season with the salt, pepper, and cayenne. Add melted butter and mix well. Place in the refrigerator for about an hour.

Heat oil in a large frying pan.

To assemble bitterballen, take a spoonful of the celery mash mixture and form into a ball, dip in the beaten egg and roll or cover in the breadcrumbs. Place in the fryer and fry until balls are floating and they are cooked through about 3 minutes. Take out of oil and place on a towel so that the excess oil drains off. Serve warm or hot with the mustard!

Herby Spicy Mustard-Dutch Style

Makes 1 cup

INGREDIENTS

¼ cup black mustard seeds
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
2 teaspoons salt
1 teaspoon tumeric
1 teaspoon sugar
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh parsley, finely chopped
¾ cup cider vinegar
¼ cup water

DIRECTIONS

In a small, non-metallic mixing bowl, cover the mustard seeds with the sugar, tumeric, salt, ½ cup of the vinegar and the water and soak covered overnight. Then, with a mortar and pestle pound the mustard seeds until coarse and broken to desired texture. Add the herbs. Add remaining vinegar and continue to mix and mash until coarse yet smooth. (A blender or coffee grinder works perfectly as well.) Place in a covered jar, and refrigerate.

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Pecan Cinnamon Streusel Coffee Cake

April 23rd, 2011 § 0 comments § permalink

Makes 1 8×12 cake

INGREDIENTS

For the streusel

13 cup all purpose flour
½ cup packed light brown sugar
2 teaspoons cinnamon
4 tablespoons (½ stick) butter, cold and cut into pieces
1 cup pecans, chopped

For the coffee cake

4 tablespoons (½ stick) butter, softened
½ cup packed light brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk

DIRECTIONS

Preheat 350°F. Grease an 8×12 baking pan and set aside.

For the streusel

In a medium sized mixing bowl, add flour, brown sugar, and cinnamon. Cut butter in with you fingers to form coarse crumbs. Stir in nuts and set aside.

For the coffee cake

In a medium sized mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, and beat until smooth. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add to butter sugar mixture alternating flour mixture with buttermilk, beginning and ending with flour.

Scrape into pan and evenly cover with streusel topping. Pat crumbs gently into batter and cake 30-35 minutes or until cake has risen and golden brown. Insert a knife to test if cake is done, if it comes out clean, it’s finished. Cool for ten minutes and serve warm.

Recipe Property of Shawona Jones

Cardamom Dried Cherry Crumb Cake Bars

April 23rd, 2011 § 0 comments § permalink

Makes 12 bars

INGREDIENTS

For the crumb topping

½ cup all purpose flour
½ cup walnuts, chopped
13 cup sugar
1 tablespoon grated orange zest
½ teaspoon instant espresso
½ teaspoon ground cardamom
4 tablespoons (½ stick) butter, cut into pieces

For the cake

2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1¼ teaspoon ground cardamom
23 cup sugar
½ cup dried cherries, chopped
4 ounces melted butter, cooled
2 eggs
½ cup milk
½ cup strong coffee
1½ teaspoons vanilla extract

DIRECTIONS

Preheat oven 400°F. Butter an 8″ square pan and add cut parchment paper to bottom of pan.

For the crumb topping

In a medium sized mixing bowl add flour, walnuts, sugar, orange zest, instant espresso, ground cardamom and combine. Add butter and mix by hand to form crumbs. Set aside.

For the cake

In a large bowl, add flour, baking powder, salt, ground cardamom, and dried cherries.

In another bowl add cooled butter, eggs, milk, coffee and vanilla extract and combine well. Pour wet ingredients over dry ingredients. Stir to mix but not beat. Stir only to get an evenly moistened batter.

Scrape into pan and evenly cover with crumbs. Pat crumbs gently into batter and bake 30-35 minutes or until cake has risen and golden brown. Insert a knife to test if cake is done, if it comes out clean, it’s finished. Cool, cut into squares and serve with coffee.

Recipe Property of Shawona Jones

Blueberry Sour Cream Coffee Cake

April 23rd, 2011 § 0 comments § permalink

Makes 1 Bundt Cake

INGREDIENTS

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
123 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners’ sugar for dusting

DIRECTIONS

Preheat oven to 350°F. Grease and flour a 9-inch Bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blender. Fold in blueberries.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl, the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.

Recipe Property of Shawona Jones

Wild Leek and Dandelion Frittata with Goat Cheese

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

½ pound dandelion greens, ends trimmed
8 large eggs
8 ounces fresh goat cheese, crumbled
¼ teaspoon coarse sea salt or kosher salt
¼ cup extra-virgin olive oil
1 bunch wild leeks, ramps or large leek (white and tender greens only) thinly sliced and washed
18 teaspoon crushed red pepper flakes

DIRECTIONS

Fill a large pasta pot three-quarters full with water and bring to a boil. Add the dandelion greens and return to a boil. Boil the greens until they are tender, 2 to 3 minutes. Drain well.

In a large bowl, whisk together the eggs, goat cheese, and salt.

In a large skillet over medium-high heat, warm the oil. Add the leeks and red pepper flakes and sauté until browned around the edges, about 3 minutes.

Gently squeeze the blanched greens to remove any excess water. Roughly chop the greens, add them to the skillet with the onions, and saut&eactue; for 1 minute. Add the egg mixture to the pan and cook undisturbed for 2 minutes until the bottom has set. Place the skillet under the brioler and broil 6 inches from the heat source for 6-8 minutes until the frittata is golden brown and cooked through.

Recipe Property of Peter Berley

Asparagus Salad with Mimosa and White Wine Vinaigrette

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound thin asparagus, 1 inch trimmed from the bottoms
Sea salt or kosher salt
4½ teaspoons white wine vinegar
1 tablespoon minced scallion (white part only)
2 teaspoons Dijon mustard
18 teaspoon honey
4½ teaspoons extra-virgin olive oil
Freshly ground black pepper
Mimosa (optional)
1 hard-cooked egg
1 tablespoon finely chopped fresh chives

DIRECTIONS

Fill a bowl with water and ice. If you have time, peel the lower 2 inches of the asparagus stalks, which makes the salad greener and more tender.

In a ten-inch sauté pan or saucepan wide enough to accommodate the asparagus, bring six cups of water to a boil. Add 2 tablespoons salt. When the water returns to a boil add the asparagus and simmer for 2 minutes. Drain the asparagus and transfer immediately to the ice bath until chilled. Drain well and blot thoroughly dry with paper towels.

In a bowl, whisk together the vinegar, scallion, mustard, and honey. Whisking constantly, drizzle in the oil until smoothly combined. Season with salt and pepper. Toss the asparagus with the vinaigrette and arrange on a platter. Chill for 30 minutes to allow the asparagus to absorb the vinaigrette.

If making the mimosa, press the hard-cooked egg yolk through a wide mesh sieve into a bowl. Finely chop the egg white, and add it to the yolk, along with the chives. Season with salt and pepper. Stir the egg yolk and white together with chives and season with back pepper and a little salt. Sprinkle the mimosa over the asparagus just before serving.

Recipe Property of Peter Berley

Buttermilk Pie

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons flour
1 cup sugar
2 cups buttermilk
¼ cup butter, melted and slightly cooled
3 eggs, separated

DIRECTIONS

Preheat oven to 325°F. Mix flour and sugar together. In a separate bowl, beat yolks until light, and then add to sugar mixture. Add to buttermilk, along with melted butter (slightly cooled so as not to damage eggs).

Beat egg whites until stiff, and then fold gently into buttermilk mixture. Pour all into blind-baked pie shell, then bake for 30 minutes or until the crust is brown and the filling firm. Cool until set enough to slice.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Cornbread

April 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

3 tablespoons bacon fat, lard, or butter
2 eggs
2 cups buttermilk
2½ cups fine cornmeal
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder

DIRECTIONS

Preheat oven to 400°F.

Melt fat in large cast-iron skillet; cool slightly. Beat eggs until light. Add buttermilk and cooled fat, leaving a little fat in the skillet. Keep skillet warm. Separately, mix together cornmeal, salt, baking soda and baking powder. Slowly add cornmeal and mix until smooth. Pour batter into hot skillet, place skillet in oven and bake for about 20 minutes, until a toothpick inserted in the cornbread comes out clean.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

April 20th, 2011 § 0 comments § permalink

Makes ½ gallon of ice cream

Ingredients

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact

Directions

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.

Spinach & Three Cheese Ravioli (kid friendly)

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
¼ cup fresh spinach juice
1 teaspoon salt
½ cup parmesan, grated fine
½ cup pecorino Romano, grated fine
¼ cup ricotta cheese
Butter

Directions

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg, spinach juice and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll out into flat sheets.

In a medium mixing bowl combine the three cheeses and mix well. To assemble ravioli cut the fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.

Strain and dollup with butter.

Fritto Misto of Ramps, Asparagus and Fiddleheads with Citrus Mint Aioli

April 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 cups canola oil
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Zest of 1 lemon
Zest of 1 lime
½- 1 cup ice cold club soda, diluted with 2 tablespoons lemon juice
1 ½ to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and dried
Maldon salt, to season
Citrus Mint Aioli, to serve (recipe follows)

Directions

Place the oil in a 6- to 8-quart pot and heat it to 375ËšF.

In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Add salt and citrus zest and mix well. Slowly add in water or club soda until the consistency is like a loose pancake batter.

Once the oil has come to temperature, working with a few pieces of the vegetables at a time, dip them into the batter, coating them well and letting the excess drip off, before adding to hot oil. Working in batches, place vegetables in oil, being careful not to overcrowd the pot and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with maldon salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the citrus mint aioli.

Citrus Mint Aioli

Makes approximately 1 cup

Ingredients

2 cloves garlic, chopped
1 teaspoon kosher salt
1 large egg
1 large egg yolk
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
Juice and zest of 1 lime
½ cup canola oil
½ cup extra virgin olive oil

Directions

Place garlic, salt, egg and egg yolk in a blender and blend until smooth. Add mint and combine. Slowly stream in half the oil and then add citrus juice and zest and then continue to add the rest of the oil until thick and emulsified. Adjust with salt, if needed. Serve with fritto misto.

Grand Marnier Soufflé

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

â…“ cup orange jam or marmalade
2 tablespoons Grand Marnier
1 cup egg whites
Crème Anglaise, to serve (recipe follows)

Directions

Preheat oven to 350ËšF. Prepare 6 ounce ramekins by buttering and sugaring the inside. Tap out excess sugar.

In a small bowl, whisk orange jam or marmalade and Grand Marnier together. In a large separate bowl, whisk egg whites until firm peaks. Fold in jam mixture. Pour into ramekins and bake until soufflés rise, about 10 to 15 minutes.

Recipe Property of Ger-Nis

Crème Anglaise

Makes 2 cups

Ingredients

6 egg yolks
1 cup heavy cream
1 cup milk
1 teaspoon vanilla extract
6 tablespoons sugar
¼ teaspoon salt

Directions

In a medium sized bowl, add egg yolks and set aside. In a medium sized saucepan over medium heat, add heavy cream, milk, sugar and vanilla extract together. Bring milk mixture to simmer and gradually whisk hot milk mixture into egg yolks. Return custard to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill.

Recipe Property of Ger-Nis

Molten Chocolate Cake

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar
Raspberry Sauce, to serve (recipe follows)

Directions

Preheat oven to 400° F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar. Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful to not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. With knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

Recipe Property of Shawona Jones

Raspberry Sauce

Makes approximately 2 cups

Ingredients

1 cup raspberries
½ cup sugar
Water

Directions

Place raspberries and sugar in a small saucepan over medium heat. Add enough water to just cover the raspberries, or about ½ cup. Cook until raspberries are mushy. Puree in a blender and strain. Cool and serve with Molten Chocolate Cake.

Recipe Property of Ger-Nis

Blueberry Muffins

March 31st, 2011 § 0 comments § permalink

Makes about 12 muffins

Ingredients

For muffins

3 cups all purpose flour
1 ½ cups sugar
1 teaspoon salt
4 teaspoons baking powder
â…” cup vegetable oil
2 egg
â…” cup milk
2 cups blueberries

For topping

1 cup sugar
â…” cup all purpose flour
½ cup butter, cut in cubes
1 teaspoon cinnamon

Directions

Preheat oven to 400ËšF. Prepare a muffin tin, using non-stick spray to coat inside.

Combine flour, sugar, salt, and baking powder for muffins. Pour vegetable oil in a 1-cup measuring cup and add egg. Add enough milk to fill the cup (may be more or less that directed â…“ cup milk directed for). Mix with dry ingredients, do not over-stir. Fold in blueberries.

For crumb topping, combine all ingredients and work with your hands until crumb-like mixture forms. Scoop muffins into muffin tin until ¾ full. Top with crumb topping and bake for 20-25 minutes.

Recipe courtesy of Ashton Keefe

Aioli

March 29th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

1 egg
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Tortilla Espanola

March 29th, 2011 § 0 comments § permalink

Serves 10

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil
1 ¼ pounds red bliss potatoes, peeled and sliced 1/8 inch thick
1 yellow onion, halved and thinly sliced
Kosher salt and freshly ground pepper
8 large eggs

Directions

Preheat the broiler. Heat ¼ cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.

In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.

Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

Brown Rice Fried Rice

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons canola or peanut oil
1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small
¼ cup frozen peas, defrosted
¼ cup water
1 small green chili, chopped fine
3 scallions, sliced thin
2 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
2 cups cooked short grain brown rice
2 eggs, beaten
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon mirin or rice wine

DIRECTIONS

In a large deep skillet or wok, over medium-high heat, add oil. Cook the vegetables, 5 minutes.
Add peas and water and cover to steam vegetables until tender, but still have a bite. Add chili, scallions, garlic and ginger and continue to cook, 1 minute. Add the cooked rice and combine. Create a space in the center of pan and add eggs. Cook, breaking up the eggs with a spoon until they are lightly browned. Increase heat slightly and cook until the rice is crispy, about 5 minutes.

In a small bowl, combine soy sauce, sesame oil and mirin with 2 tablespoons of water. Pour the mixture over the rice.

Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Season with the salt and pepper and serve, with extra soy sauce on the side.

Chocolate Guinness Cake with Irish Cream Frosting

February 23rd, 2011 § 0 comments § permalink

Serves 12

INGREDIENTS

For the cake

2 cups Guinness
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoon salt
4 large eggs
113 cups sour cream

For the icing

2 cups cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup Irish Cream liqueur
4 cups powdered sugar

DIRECTIONS

For the cake

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing

In a large bowl, mix the cream cheese, butter, and Irish Cream. Slowly add the powdered sugar while mixing.

Place 1 cake layer on a plate. Spread 23 cup icing over. Top with second cake layer. Spread 23 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Pumpkin Tart with Maple Sage Crust and Cnadied Sage Leaves

February 3rd, 2011 § 1 comment § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

For pie dough

1 sweet pie dough recipe
1 tablespoon fresh sage, chopped
1 tablespoon maple syrup

For filling

1½ cup pumpkin, cooked
½ cup sugar
2 teaspoons fresh ginger, grated
1 teaspoon freshly grated nutmeg
1 pinch cloves, ground
1 pinch salt
3 eggs, beaten
½ cup heavy cream
Maple Sugar Fried Sage Leaves, fore garnish (recipe follows)

DIRECTIONS

Using sweet pie dough recipe, add chopped sage leaves and maple syrup to dough. Flatten into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove dough from refrigerator, and let come to room temperature, about 5 to 10 minutes, so dough rolls out easily.

Roll out dough on lightly floured surface to 13-inch round. Transfer to a tart shell with removable bottom. Trim edges, and refrigerate for another 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 17 minutes. Remove foil and beans, and set aside. Maintain oven temperature.

In a large bowl, combine all filling ingredients, and pour into cooled tart shell. Bake for 40 to 45 minutes or until set. Cool at room temperature. Garnish with maple dried sage leaves.

Maple Fried Sage Leaves

INGREDIENTS

2 tablespoons butter
2 tablespoons maple syrup
6-10 fresh sage leaves

DIRECTIONS

In a small sauté pan over medium-high heat, add butter and maple syrup. Add sage leaves, and fry till crispy. Remove with slotted spoon, and set aside to drain any excess. Garnish tart with fried leaves.

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

1 cup farro
2 tablespoons butter, plus more for greasing pie dish
1 tablespoon olive oil
½ of a red onion, chopped finely
2 cloves garlic, chopped
¼ cup of each of the following fresh herbs: parsley, basil, and chives, chopped
½ cup Parmesan cheese, grated
3 cups ricotta cheese
2 eggs
1 teaspoon salt
½ teaspoon pepper
Freshly grated nutmeg
Parsley and basil leaves, for decorating tart

DIRECTIONS

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter.

In a large sauté pan over medium heat, add butter and oil. Cook red onion and garlic until translucent, about 3 to 5 minutes. Add fresh herbs, and remove from heat. Set aside.

In a separate bowl, mix parmesan, ricotta cheese, eggs, salt, pepper, and freshly grated nutmeg. Add onion herb mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange fresh herb leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature.

Laotian Spring Rolls

February 3rd, 2011 § 0 comments § permalink

Makes 12 rolls

INGREDIENTS

1 cup finely chopped yellow onions
3 cloves garlic, minced
½ cup grated carrots
½ cup finely chopped mushrooms
¼ cup scallions, sliced
½ tablespoon salt
½ tablespoon black pepper
1 cup (8 ounces) ground beef
1 cup chopped, boiled, drained, and air-cooled mung-bean vermicelli noodles
2 eggs
12 spring roll pastry skins
Canola oil, for frying
1 cup sweet chili sauce (store bought)

DIRECTIONS

In a large mixing bowl, add onions, garlic, carrots, mushrooms, scallions, salt, pepper, ground beef and noodles. Crack one egg over the mixture, and mix together with your hands.

In a smaller bowl, beat one egg. You will use this to seal shut your pastry skins.

Peel one pastry skin onto a plate. Using the envelope method as taught in class, place approximately 2 tablespoons in one corner and roll. Brush egg to the final tip to seal.

Fry rolls in deep fryer or large pot filled with oil until golden brown. Dip in sweet chili sauce and enjoy!

© Recipe Property of John Vang

Spicy Cherry Pretzel Knots

February 2nd, 2011 § 0 comments § permalink

Makes 30 knots

INGREDIENTS

For the knots

½ cup warm water (105° to 115°F)
1¼ teaspoons active dry yeast
¼ cup buttermilk
2 tablespoons golden brown sugar (packed)
¾ teaspoon sugar
1½ teaspoons vegetable oil
¼ cup spicy mustard
1⁄3 cup dried cherries, chopped fine
2 cups bread flour
1½ teaspoons salt
Nonstick vegetable oil cooking spray

For the poaching liquid

8 cups water
¼ cup amber beer
¼ cup baking soda
¼ cup golden brown sugar (packed)
¼ cup cracked mustard seeds
3 tablespoons vegetable oil
1-2 tablespoon pretzel salt or 1-2 tablespoon coarse sea salt

For egg glaze

1 egg, beaten
1 tablespoon spicy mustard
¼ cup water blended with 1 tablespoon dried cherries

DIRECTIONS

Place ½ cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes. Add buttermilk, both sugars, and vegetable oil; mix well. Mix flour and salt in processor. With motor running, add yeast mixture, mustard and dried cherries and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky). Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour. Line 2 large rimmed baking sheets with parchment paper, and then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 30 equal portions. Working with 1 portion at a time, roll into 5-inch long rope. Tie in knot, leaving room on each end sticking up through the center. Tuck other end under, if needed. Transfer pretzels to prepared baking sheet, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light 45 minutes to 1 hour.

Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Bring 8 cups water, beer, baking soda, and brown sugar and mustard seeds to simmer in large wide pot (liquid should reach depth of at least 1½”. Carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with egg mixture oil and sprinkle with pretzel salt. Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.) Transfer pretzels to rack; let cool to room temperature.

Spicy Horseradish Herb Pretzels

February 2nd, 2011 § 0 comments § permalink

Makes 12-15 medium pretzels

INGREDIENTS

1 tablespoon sugar
1 package active dry yeast
1½ cups warm water
4 cups all purpose flour
1 tablespoon salt
2 tablespoons fresh horseradish, grated
2 tablespoons of each of the following fresh herbs, chopped: thyme, marjoram, chives, parsley, tarragon
1 large egg, beaten
¼ cup fresh chives, chopped fine, for garnish
Pretzel salt

DIRECTIONS

Mix together sugar, yeast and water in a metal or glass mixing bowl until frothy. Let sit until foamy, about 5-7 minutes. In another large mixing bowl combine flour and salt.

Whisk together 4 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture, horseradish and herbs and stir with a wooden spoon until it forms into a soft dough. Gently dust a smooth flat work surface with flour, turn out dough and knead gently, using enough additional flour to make a smooth sticky dough, about 10 minutes (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Place dough back into the bowl and cover bowl tightly with plastic wrap or a kitchen towel, let dough sit in warm place until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 12-15 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 12″ long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled or lined with parchment paper baking sheet and place all the formed pretzels about 2 inches apart on all sides.

Preheat oven to 425°F.

Let pretzels stand, uncovered, about 20 minutes. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add a few pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining pretzels.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt and chives. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

New York Street Pretzels

February 2nd, 2011 § 0 comments § permalink

ptext

Makes 12-15 medium pretzels

INGREDIENTS

1 tablespoon sugar
1 package active dry yeast
1½ cups warm water
4 cups all purpose flour
1 tablespoon salt
1 large egg, beaten
Pretzel salt

DIRECTIONS

Mix together sugar, yeast and water in a metal or glass mixing bowl until frothy. Let sit until foamy, about 5-7 minutes. In another large mixing bowl combine flour and salt.

Whisk together 4 cups flour and 1 tablespoon table salt in a large bowl. Add yeast mixture and stir with a wooden spoon until it forms into a soft dough. Gently dust a smooth flat work surface with flour, turn out dough and knead gently, using enough additional flour to make a smooth sticky dough, about 10 minutes (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).

Place dough back into the bowl and cover bowl tightly with plastic wrap or a kitchen towel, let dough sit it warm place until doubled in bulk, about 45 minutes. Turn out dough onto a clean work surface and cut into 12-15 equal pieces. Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 12″ long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)

Transfer pretzel with your hands to an oiled or lined with parchment paper baking sheet and place all the formed pretzels about 2 inches apart on all sides.

Preheat oven to 425°F.

Let pretzels stand, uncovered, about 20 minutes. Bring a wide 6-quart pot of water to a boil.

Using both hands, carefully add a few pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. Transfer parboiled pretzels to a rack to cool. Repeat with remaining pretzels.

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes, then serve warm.

Molten Chocolate Cake with Cardamom Cream

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar

DIRECTIONS

Preheat oven to 400°F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar.

Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. White knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

© Recipe Property of Shawona Jones

Cardamom Cream

Makes ½ cup

INGREDIENTS

½ cup heavy cream
1 tablespoon sugar
3 cardamom seeds, taken out of pods and lightly crushed
1 vanilla bean, scraped

DIRECTIONS

In a medium-sized chilled bowl, add cream and begin to whisk. Once cream starts to thicken, add rest of ingredients and beat until medium-stiff peaks form.

© Recipe Property of Ger-Nis

Dark Chocolate Cake with Dark Chocolate Ganache Frosting

February 2nd, 2011 § 0 comments § permalink

Makes 1 cake

INGREDIENTS

For cake

2 cups all-purpose flour
1 cup cocoa powder
1½ tablespoons baking soda
½ teaspoon salt
½ cup butter, softened
1 cup brown sugar, packed
1 cup sugar
1½ tablespoons vanilla extract
3 eggs
1½ cups buttermilk

For frosting

2 cups heavy cream
½ cup confectioners’ sugar
18 teaspoon salt
1 pound semisweet chocolate, roughly chopped

DIRECTIONS

For cake

Preheat the oven to 350°F. Prepare 3 baking pans by buttering and lining pan with parchment paper.
Sift flour, cocoa, salt, and baking soda together. Set aside.
If using a Kitchen Aid mixer or hand held mixer, beat butter and sugars until blended and pale brown in color, approximately 5 minutes on medium high (if mixing by hand, just mix until incorporated).
Reduce speed, add eggs one at a time, beating after each addition.
Divide batter into three prepared pans, and bake for 30 to 35 minutes or until a toothpick is inserted and comes out clean.

For frosting

In a large saucepan, bring heavy cream, confectioners’ sugar, and salt to a boil. Remove from heat, and add bittersweet chocolate, and let stand without stirring, 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

© Recipe Property of Shawona Jones

Fresh Pasta Dough

February 2nd, 2011 § 0 comments § permalink

Makes approximately 1 pound of pasta

INGREDIENTS

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1 teaspoon salt

DIRECTIONS

To make dough in a processor:
Blend flour, egg, and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand:
Mound flour on a work surface, preferably wooden, and make a well in center. Add egg and salt.
With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well.
Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Manchurian Cauliflower

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

About 2 quarts corn or canola oil, for frying
3 eggs
23 cup cornstarch
Kosher salt and freshly ground black pepper
1 large or 2 small heads cauliflower, trimmed and cut into florets
2 cloves garlic, peeled and minced
1 cup ketchup
Cayenne pepper to taste
Cooked white rice, for serving (optional)
Steamed greens, for serving (optional)

DIRECTIONS

Put at least 2 inches of oil into a deep-sided, heavy bottomed pot and bring to 350°F on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350°F it will sizzle but won’t burn). In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.

Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain. Now take a tablespoon of the hot oil from the frying pot, and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic, and fry until fragrant; then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

© Recipe Property of Suvir Saran

Roasted Jalapeno Poppers with Cilanrto

January 14th, 2011 § 0 comments § permalink

Makes 20-25 Fritters

INGREDIENTS

10-12 jalapeños, pre-roasted and deseeded
2 cups all-purpose flour
2 cups green or yellow cornmeal
1½ tablespoons baking soda
1 teaspoon dried chipotle flakes
Salt
2 cups buttermilk
2 teaspoons lime zest
Juice of 1 lime
2 eggs
½ cup cream cheese, room temperature
1 cup cheddar cheese, grated
½ cup fresh cilantro leaves
4 cups vegetable oil for frying

DIRECTIONS

Chop the roasted peppers, and set aside in a small bowl. In a large mixing bowl, mix together all dried goods and 1 teaspoon of salt. In another medium mixing bowl, whisk together buttermilk, lime zest, lime juice, and eggs until eggs are beaten well. Add the cream cheese, beating well, and then add the cheddar cheese and cilantro leaves. Mix well. Slowly add small amounts of the wet mixture to the dry mixture until blended well and until all the wet mixture is incorporated. At this point, you should have fritter dough of a medium thickness.

Heat the vegetable oil over high heat until very hot. When the oil is very hot, drop spoonfuls of the batter into the oil, careful to avoid oil splatter. Allow to fry, turning over as needed until golden brown, about 3 to 4 minutes in total. Take out, and place on paper towels to absorb excess oil. Serve with fresh salsa.

Whole Wheat Pasta Dough

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

1½ cups all-purpose flour
1½ cups whole wheat flour
½ teaspoon sea salt
4 eggs, beaten
2 teaspoons olive oil

DIRECTIONS

In a medium sized bowl or on a clean countertop, combine flours and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Then add olive oil. Mixture should form a stiff dough.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough our to desired thinness. Use machine to make desired pasta shape.

© Recipe Property of Rafi Hasid

Pasta Dough

January 14th, 2011 § 0 comments § permalink

INGREDIENTS

2 pounds flour
½ teaspoon salt
4 eggs, beaten
1 cup warm water

DIRECTIONS

In a medium sized bowl or on a clean countertop, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Then add warm water. Mixture should form a stiff dough.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine to make desired pasta shape.

© Recipe Property of Rafi Hasid

Vanilla Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ pound (2 sticks) unsalted butter
2 cups sugar
5 eggs
1½ teaspoons vanilla
1¼ cups buttermilk
Lemon curd, for filling
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.

Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

Lemon Curd

INGREDIENTS

1 tablespoon plus 2 teaspoons finely grated fresh lemon zest
1 cup fresh lemon juice
113 cups sugar
4 large eggs
1¾ sticks (¾ cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

DIRECTIONS

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

© Recipe Property of Shawona Jones

Chocolate Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

2 cups flour
1 cup cocoa
1½ teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 eggs
1½ teaspoons vanilla
1½ cups buttermilk
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.
Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

© Recipe Property of Shawona Jones

Hazelnut Sponge Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

12 eggs, separated
8 ounces light brown sugar
14 ounces hazelnut flour
4 ounces all-purpose flour
Pinch of salt
4 ounces granulated sugar
Basic Buttercream, for frosting
Chocolate block, for decorating
Chopped hazelnuts, for decorating

DIRECTIONS

Preheat to 350°F.

Butter 2 half-sheet pans and line them with parchment.

In a metal bowl, with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, add the egg yolks and beat until they come together. Add the brown sugar and continue whisking until the yolks are light, about 5 minutes (longer if by hand).

In a separate medium sized bowl, combine the hazelnut flour and all-purpose flour.

In a separate metal bowl with electric beater, whisk or in the bowl of a Kitchen Aid Stand Mixer with whisk attachment, whisk the egg whites and salt until they are white and opaque. Gradually whisk in the granulated sugar. Whip until whites hold a firm peak. Next, fold the egg yolk mixture into the beaten egg whites. And then fold in the hazelnut-flour mixture in 3 additions. Do not over-mix the batter or the cake with deflate. Spread the batter on the separated pan.

Bake in preheated oven for approximately 15 minutes, or until well risen and firm to the touch.
Loosen layer from pan, slide it onto rack and cool completely.

© Recipe Property of Shawona Jones

Lemon Bars with Pecan Crust

January 2nd, 2011 § 0 comments § permalink

Makes 24 squares

INGREDIENTS

For the crust

1 cup flour
½ cup whole wheat pastry flour
½ cup pecans, finely ground
18 teaspoon kosher salt
2 sticks unsalted butter, softened
½ cup granulated sugar

For lemon layer

4 eggs, at room temperature
1 23 cups granulated sugar
2 tablespoons (3 to 4 lemons) lemon zest, grated
23 freshly squeezed lemon juice
23 cup flour
Confectioners’ sugar, for dusting (optional)

DIRECTIONS

Preheat the oven to 350°F and grease an 8×12 baking sheet.

In a small bowl, combine the flours, pecans and salt and set aside. In a separate bowl, cream the butter and sugar and then add flour mixture and combine. Add the dough to prepared baking sheet, using hands to make crust, building up a ½-inch edge on all sides. Chill for 10 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool. Leave the oven on. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes or until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar (if using).

Lemon Cake with Mint Honey Cream

January 2nd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For cake batter

4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest
1 cup plain yogurt
8 ounces (2 sticks) unsalted butter, at room temperature
2¼ cups sugar
5 eggs

For mint honey cream

1½ cups heavy cream, cold
3 tablespoons honey
1 tablespoon fresh mint, chopped fine

DIRECTIONS

Preheat oven to 350°F.

Prepare a 12-cup Bundt pan with baking spray or softened butter. Set aside.

Whisk flour, baking powder, baking soda, and salt in large bowl. In a medium bowl, combine lemon juice, zest, and yogurt and set aside. In a separate bowl, cream butter and sugar together till light and fluffy. Add eggs one at a time, mixing until incorporated, repeat with remaining eggs; add about one-third of flour mixture, followed by half of lemon yogurt mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture; mix until batter is thorougly combined. Add cake batter into prepared pan. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

For mint honey cream

In a large metal bowl, add cold heavy cream and whisk until soft peaks. Add honey and continue whisking until medium to stiff peaks form. Fold in mint and serve alongside lemon cake.

Caramelized Apple Buckwheat Crepes with Light Rosemary Cream

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the crepes

2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs

DIRECTIONS

Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until cold before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used.

For the caramelized apples

INGREDIENTS

3 tablespoons butter
4 apples, peeled, cored and cut into wedges
2 tablespoons sugar in the raw
½ teaspoon cinnamon
1 teaspoon fresh rosemary, chopped super fine
½ teaspoon freshly grated nutmeg
¼ apple cider

DIRECTIONS

In a medium sauté pan, over medium heat, add butter and melt. Add apples and cook for a few minutes. Add sugar, cinnamon, rosemary and nutmeg. Continue to cook apples, until slightly golden and caramelized, about 8 minutes. Add apple cider and turn up heat a bit until mixture thickens. Remove from heat.

For the light rosemary cream

INGREDIENTS

½ cup crème fraiche
½ cup 2% milk
1 tablespoon syrup from caramelized apples
1 tablespoon fresh rosemary, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

To assemble crepes

Place a little bit of the apple mixture in a crepe and fold over. Spoon some light rosemary cream over the top.

Lamb Kefta with Herbed Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, chopped super fine
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon allspice
1 teaspoon paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

For the Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use hands to mix well, making sure all ingredients and spices are all combined. Form into 1-inch balls. Lamb meatballs can be either grilled over medium-high heat (turning until browned on all sides) or baked in a 375°F oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor, and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches, or over Middle Eastern vegetables and couscous.

Chicken Pesto Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the Sauce

Olive oil
2 tablespoons chopped garlic (reserved from meatballs)
2 (28-ounce) cans diced tomatoes
Salt and pepper

PREPARATION

To assemble meatballs, use hands to squeeze together ground chicken, basil, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes, and add meatballs, and cook until browned on all sides. Add the tomatoes, and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Sicilian Style Herbed Meatballs

November 30th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Meatballs

1 pound ground beef
1 pound spicy Italian sausage, ground
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

PREPARATION

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper, and chili flakes.
Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind together.

Form mixture into about 1 to 1¼-inch balls, and set aside.

In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoons of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta or pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Peruvian Blue Potato Latkes

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These latkes are colorful, vibrant and have a spicy tang that gives them a special kick.

INGREDIENTS

For Latkes

5-6 medium blue potatoes, washed, peeled, and grated
1 medium white onion, grated
2 tablespoons fresh thyme, chopped fine
2 eggs, beaten
½ cup all-purpose flour
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Cumin Tomato Sour Cream

1 cup sour cream
¼ cup tomatoes, chopped fine
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped fine
1 teaspoon jalapeño, chopped fine
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, onion, thyme, eggs, flour, cumin, cumin seeds, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for cumin tomato sour cream in a small mixing bowl, and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Spicy Moroccan Cauliflower Latke with Preserved Lemons and Mint Marmalade

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These are Moroccan inspired latkes with a tangy mint sauce adds interest and an exotic twist.

INGREDIENTS

For Latkes

1 small head of cauliflower, washed and grated
1 medium yellow onion, grated
2 tablespoons fresh parsley, chopped
1 teaspoon fresh ginger, peeled and chopped
1 tablespoon honey
Zest and juice of 1 lemon
3 eggs, beaten
1 cup all-purpose flour
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Preserved Lemons and Mint Marmalade

1 cup preserved lemons, chopped fine (2 whole lemons chopped with peels and all is okay is well)
1 cup sugar in the raw
1 cup water
½ cup fresh mint, chopped

PREPARATION

In a large mixing bowl, combine grated cauliflower, onion, parsley, ginger, honey, zest and juice of lemon, eggs, flour, cumin, paprika, cayenne pepper, cinnamon, salt, and pepper, mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Meanwhile, in a medium saucepan, combine lemons, sugar, and water. Bring to a boil, reduce heat, and let simmer for approximately 10 minutes uncovered. Take off heat when it reaches desired consistency, and add mint. Serve warm over latkes.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!

INGREDIENTS

For Latkes

6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt

PREPARATION

In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Carrot Cilantro Ginger Latkes with Lemongrass Chili Mint Yogurt

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Cool, healthy, and refreshing, these carrot latkes are incredibly fresh and zesty!

INGREDIENTS

For Latkes

10 large carrots, peeled and shredded
1 cup all-purpose flour
1 teaspoon baking powder
3 eggs, beaten
3 tablespoons fresh cilantro, chopped
½ cup green onions, sliced thin
1 tablespoon fresh ginger, peeled and grated
2 tablespoons salt
2 tablespoons black pepper
Vegetable oil

For the Lemongrass Chili Mint Yogurt

1 cup plain yogurt
1 teaspoon lemongrass, chopped superfine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh cilantro, chopped fine
1 small Thai chili, seeded and chopped superfine
Zest and juice of 1 lime
Salt and pepper

PREPARATION

In a large mixing bowl, combine carrots, flour, baking powder, cilantro, green onions, ginger, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for lemongrass chili mint yogurt in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Rosemary Potato Latkes with Rosemary Apple Chutney

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

This is a semi-traditional potato latke recipe with a modern version of applesauce to go with it.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs, beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Rosemary Apple Chutney

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, peeled and chopped fine
Juice of 1 medium lemon
2 fresh bay leaves
1 teaspoon salt

PREPARATION

In a large mixing bowl, combine grated potatoes, onion, rosemary, eggs, flour, salt, and pepper, and mix well. Heat a large bottom skillet on high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Place all ingredients for rosemary apple chutney in a heavy bottom medium sauce pan, and bring to a boil. Reduce heat, and let simmer uncovered, stirring occasionally for 20 to 30 minutes or until chutney is at desired consistency and apples are soft. Tale off heat, and discard bay leaves. Serve over hot latkes.

Classic Potato Latkes with Garlic Chive Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Here is a traditional potato latke recipe with just a hint of modernization and garlic chive sour cream sauce for serving.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 small red onion, grated
2 tablespoons fresh chives, chopped fine
2 eggs, beaten
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Garlic Chive Sour Cream

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, chives, eggs, flour, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

For garlic chive sour cream, combine all ingredients in a small mixing bowl and mix well until smooth. Serve cold on top of hot latkes.

Pumpkin Walnut Bread

November 29th, 2010 § 0 comments § permalink

Makes 1 Loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temperature
13 cup water
1½ cups sugar
1 cup sugar pie pumpkin puree, pre-roasted
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together egg and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a lof pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

Recipe by Ashton Keefe

Cinnamon Raisin Bread

November 29th, 2010 § 0 comments § permalink

Makes 2 loaves

INGREDIENTS

1½ cups milk
2 (.25 ounce) packages active dry yeast
1 cup warm water (110°F)
3 eggs
½ cup white sugar
½ cup butter, softened
1 teaspoon salt
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

PREPARATION

Warm the milk in a small saucepan until bubbles, then remove from heat. Let cool until lukewarm.

Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled, about 30 minutes.

Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 tablespoons milk. Mix together ¾ cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.

Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350°F for 45 minutes, or until loaves are lightly browned and sounds hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine.
Let cool before slicing.

Recipe by Ashton Keefe

Apple Bread Pudding with Golden Raisins

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons unsalted butter
1 loaf Challah bread, crusts removed, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
â…› teaspoon freshly grated nutmeg
â…› teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

PREPARATION

Preheat the oven to 350°F.

Generously butter a 9×13-inch deep baking dish and set aside.

Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes.

Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Leek and Mushroom Frittata

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

3 tablespoons olive oil
2 leeks, green part removed, chopped and cleaned
1 lb crimini mushrooms, stems removed and sliced
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
Salt
Freshly ground pepper

PREPARATION

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil, leeks and mushrooms and sauté until tender and golden, 10 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Fresh Herb Pasta

November 19th, 2010 § 0 comments § permalink

Ingredients

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
½ cup (total) chopped fine, basil, parsley, tarragon, mint, marjoram, chives
1 teaspoon salt

Directions

To make dough in a processor:

Blend flour, egg, and salt in a food processor until mixture just begins to form a ball (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand:

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Blissed Bread’s Roasted Pumpkin Custard Bread

November 19th, 2010 § 0 comments § permalink

Makes 2 breads

I call this recipe a “custard bread” because the additional eggs give the bread a wonderfully spongy, moist, texture. Please assume all ingredients are organic whenever possible!

INGREDIENTS

3 cups all-purpose flour sifted
1 cup whole wheat flour sifted
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
2 teaspoon ginger
4 eggs
2 cups packed brown sugar (I’ve made it with 1½ to 2¼ cup sugar, depending on preferences re: sweetness)
¾ cup (12 tbs) melted butter
3 teaspoon pure vanilla extract
1-2 small pie pumpkins (to make 3 cups roasted, 1 may be enough)

PREPARATION

Preheat oven to 350°F. Cut pumpkins in half, clean out seeds, spread out on tray and spray oil/butter over seeds, salt and throw in lower rack of oven (optional-but who wants to waste yummy healthy seeds) place cut side down on baking sheet and bake for approx 40 minutes (seeds will be done in 20 min). Take pumpkin out and allow to cool while assembling other ingredients. Grease and flour the loaf pans, or for a nice caramelized bottom substitute granulated or brown sugar for the flour… easy to lift the loaves out and delicious! Sift together all dry ingredients in a large bowl. In a food processor, blend the pumpkin with approx half the melted butter, streamed in the food hatch-just enough to get the pumpkin blended. This may have to be done in batches, depending on the size of your processor. I do it in a small 4 cup, and it makes 3 batches. Don’t worry if you need more butter, use whatever is necessary! Cream in mixer brown sugar, pumpkin, remainder of butter… adding in vanilla and each egg, one at a time. Blend wet into dry ingredients, being careful not to over mix.

Pour into two standard size loaf pans, two thirds of the way – this bread will rise high!

Bake until toothpick comes out dry, approx 50 minutes (ovens vary), Streusel topping (optional!). I look for any excuse to add more butter and cinnamon in a bread, what’s better than that?

Streusel Topping

INGREDIENTS

½ stick cold butter, cut in pieces
½ cup brown sugar
1 cup quick cook oats
2 teaspoon cinnamon
½ teaspoon salt

PREPARATION

Blend all ingredients in a processor or with fingers until crumbly and mixed together. Add more sugar if you like it sweeter.

Sprinkle generously over breads before baking!

©Recipe Property of Jennie Giammasi

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Where Am I?

You are currently browsing entries tagged with eggs at Recipes.