I loved caramelized onions, and I have some good looking feta that I'll try instead of the ricotta. We shall see. Molly, the blogger, served with with a salad with feta, sliced radishes, radiccio, endive and cilantro dressed in a mustard red wine vinagrette that looked wonderful, so if i choose that, I'll not use feta but perhaps some monzarella - if I don't have the ricotta salada. I have a bagful of fresh herbs that I harvested from the herb garden last week before a lengthy cold spell suggested pending doom.
Brandon tried squeezing a bit of lemon over his serving, and he found it quite tasty. At his suggestion, I have included optional lemon wedges below.
3 Tbs extra-virgin olive oil
1 lb. sweet onions, such as Walla Walla or Vidalia, cut in half from stem to root and then into ¼-inch slices
2 Tbs unsalted butter
5 medium garlic cloves, minced
½ lb. leeks, cut into 1/8-inch rings and washed
½ lb. red onions, quartered and sliced
1 bunch scallions, trimmed and cut into 2-inch lengths
½ cup water
Salt, to taste
Pepper, to taste
1 lb. rigatoni
To serve:
4 oz. ricotta salata, coarsely grated
¼ cup finely chopped fresh Italian parsley
1 small handful chives, finely chopped
Flaky sea salt, such as Maldon
Lemon wedges, optional
In a large (12- to 14-inch) skillet, warm the olive oil over medium heat until hot but not smoking. Add the sweet onions, and reduce the heat. Cook over medium-low, stirring occasionally, until softened and translucent; then raise the heat to medium and cook, stirring often, until deeply golden and caramelized. Remove the pan from the heat, and transfer the onions to a bowl. Set aside.
In the same skillet, heat the butter over medium heat. When it has stopped foaming and is thoroughly melted, add the garlic, leeks, red onion, and scallions, and cook, stirring regularly, until very soft and golden. Add the water, and cook until the liquid evaporates. Season lightly with salt. Remove from the heat, and stir in the sweet onions.
Bring a large pot of salted water to a boil, and cook the rigatoni until tender but al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta, add it to the onion mixture, and toss over medium-high heat for 1 minute. Remove from the heat and toss more, if necessary, to thoroughly disperse the onions amidst the pasta. Serve immediately, topped with plenty of ricotta salata and sprinklings of parsley and chives. Salt as needed, and finish with a quick squeeze of lemon, if you like.
Yield: 4 servings
Sunday, November 30, 2008
Wednesday, November 26, 2008
mary schroer's fennel proscuitto pine nut turkey dressing
On Thanksgiving, I combined ingredients with this recipe and my usual Italian sausage/polenta/fruit stuffing. Basically, I used one fennel bulb (so as not to scare off Waymon) and no fennel seeds (ditto), used rosemary baked ham instead of proscuitto, and about half the pine nuts were subbed with walnuts and pecans. No sourdough, but corn muffins and biscuits instead. Lots of celery and fresh sage, one chopped apple and some diced dried apricots. 'Twas good.
* 1 1-pond round sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups)
* 6 tablespoons (3/4 stick) butter
* 5 cups thinly sliced green onions
* 3 medium fennel bulbs, trimmed, bulbs very coarsely chopped
* 1 tablespoon fennel seeds, coarsely ground
* 9 ounces prosciutto, chopped
* 1 cup pine nuts, toasted
* 1/2 cup chopped fresh Italian parsley
* 1 tablespoon chopped fresh marjoram
* 1 1/2 teaspoons grated lemon peel
* 4 large eggs, beaten to blend
* Canned low-salt chicken broth
Preparation
Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; sauté until onions soften but fennel bulbs are still crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate fennel.) Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.
To bake stuffing in turkey:
Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
* 1 1-pond round sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups)
* 6 tablespoons (3/4 stick) butter
* 5 cups thinly sliced green onions
* 3 medium fennel bulbs, trimmed, bulbs very coarsely chopped
* 1 tablespoon fennel seeds, coarsely ground
* 9 ounces prosciutto, chopped
* 1 cup pine nuts, toasted
* 1/2 cup chopped fresh Italian parsley
* 1 tablespoon chopped fresh marjoram
* 1 1/2 teaspoons grated lemon peel
* 4 large eggs, beaten to blend
* Canned low-salt chicken broth
Preparation
Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; sauté until onions soften but fennel bulbs are still crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate fennel.) Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.
To bake stuffing in turkey:
Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
Saturday, November 22, 2008
Elizabeth and I made this on Thanksgiving in our respective kitchens, many miles and a time zone away. We found that we each had challenges with the melting sugar. Seems we both started the process with not enough heat. I think she started low, and burnt the sugar and started again on a higher heat, then turned it down. I started low and turned mine up, then down, then up, etc., which helped me not have to throw mine away.
Cranberry, Caramel and Almond Tart
Maury Rubin, chef-owner of City Bakery
Total time: 1 hour, plus 3 1/2 hours chilling and cooling time
Yields: 1 9-inch tart or 12 4-inch tartlets
Standard tart dough
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups unbleached flour
1 tablespoon heavy cream
1. Let the butter sit at room temperature for 15 minutes, until malleable.
2. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.
3. Add the egg yolk and combine until no longer visible.
4. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.
5. Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.
6. Lightly butter a 9-inch pastry ring (or fluted tart pan) and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.
7. Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.
8. To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. Dock the dough with a pastry docker or prick the dough all over with a fork.
9. Put the baking sheet and pastry ring into the freezer for 1 hour.
10. Heat the oven to 350 degrees. Place the baking sheet and ring in the oven and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.
Filling and assembly
1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
1. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.
Cranberry, Caramel and Almond Tart
Maury Rubin, chef-owner of City Bakery
Total time: 1 hour, plus 3 1/2 hours chilling and cooling time
Yields: 1 9-inch tart or 12 4-inch tartlets
Standard tart dough
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups unbleached flour
1 tablespoon heavy cream
1. Let the butter sit at room temperature for 15 minutes, until malleable.
2. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.
3. Add the egg yolk and combine until no longer visible.
4. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.
5. Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.
6. Lightly butter a 9-inch pastry ring (or fluted tart pan) and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.
7. Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.
8. To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. Dock the dough with a pastry docker or prick the dough all over with a fork.
9. Put the baking sheet and pastry ring into the freezer for 1 hour.
10. Heat the oven to 350 degrees. Place the baking sheet and ring in the oven and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.
Filling and assembly
1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
1. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.
mexican casserole
we haven't had anything today but coffee and a handful of nuts. i went to a class at the y at 8:30, then to publix for company and feast next week, and prompted organized the pantry, the freezer, the fridge, began the huge task of straightening the mess that diana left in the basement, and changed the sheets for debi and waymon. dv was hungry. i used what i had to create something i've been wishing for since i bought a bag of corn tortillas. it's enough to feed eight people i think. leftovers will abound.
1 lb ground round
1 medium onion
generous dose of ancho chile powder
garlic salt,cumin,oregano
Brown beef and onions, add seasoning.
corn tortillas, torn in strips
1 package frozen chopped spinach, thawed
1 cup sour cream, seasoned with something (i used Old Bay with garlic)
1 can of chili beans
cheese (I used sliced pepper jack)
I layered torn tortillas on top of a base of salsa, then added a layer of chopped spinach, topped that will about a cup of sour cream, seasoned, add more corn tortilla strips, top with beans and beef, end with cheese. bake 30-40 minutes.
see if you like it.
1 lb ground round
1 medium onion
generous dose of ancho chile powder
garlic salt,cumin,oregano
Brown beef and onions, add seasoning.
corn tortillas, torn in strips
1 package frozen chopped spinach, thawed
1 cup sour cream, seasoned with something (i used Old Bay with garlic)
1 can of chili beans
cheese (I used sliced pepper jack)
I layered torn tortillas on top of a base of salsa, then added a layer of chopped spinach, topped that will about a cup of sour cream, seasoned, add more corn tortilla strips, top with beans and beef, end with cheese. bake 30-40 minutes.
see if you like it.
Green Beans and leeks
I was going to make a green bean casserole for Thanksgiving till I saw this.
Vibrant Tasty Green Bean Recipe
The following recipe is best made just before serving time. But as I mentioned in the main post you can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain the beans and dunk them in a large bowl of ice water to stop the cooking. Drain and place the beans in a bag or bowl in the refrigerator until ready to use. When ready, combine the components - you can do it at room temperature, or heated quickly in a skillet or pan.
4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post)
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt
In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time - read the head notes.
Serves about 6.
Vibrant Tasty Green Bean Recipe
The following recipe is best made just before serving time. But as I mentioned in the main post you can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain the beans and dunk them in a large bowl of ice water to stop the cooking. Drain and place the beans in a bag or bowl in the refrigerator until ready to use. When ready, combine the components - you can do it at room temperature, or heated quickly in a skillet or pan.
4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post)
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt
In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time - read the head notes.
Serves about 6.
Friday, November 21, 2008
roasted pear salad
Roasted Pears with Blue Cheese from The Barefoot Contessa's latest book.
The recipe is simple. Preheat the oven to 375; get a bunch of pears (Anjou pears, ripe but firm) one for every two guests you'll have. Cut the pears in half, scoop out the middle, cut a sliver off the back of the pear so it'll sit flat in a baking dish. Toss the pears with lemon juice so they don't turn brown. Arrange them, core side up, in a baking dish (or a few baking dishes, depending on how many pears you're roasting.) Now mix together 3 oz. crumbled blue cheese (like Stilton), 1/4 cup dried cranberries, and 1/4 cup chopped toasted walnuts halves (using more of each in equal proportion for more pears; this recipe is for 3 pears) and stuff the pears with a ball of the mixture, just like you see in the picture above. Finally, mix together 1/2 cup apple cider, 3 Tbs port (I skipped the port, but if you have it, use it), and 1/3 cup light brown sugar--then pour over and around the pears. Bake in the oven for 30 minutes, until tender. Set aside and let come to room temperature.
Then just take a bunch of arugula, dress with lemon juice, olive oil, and some of the basting liquid from the pears. Mound on plates and place a pear on top; easy and beautiful. People will love it.
The recipe is simple. Preheat the oven to 375; get a bunch of pears (Anjou pears, ripe but firm) one for every two guests you'll have. Cut the pears in half, scoop out the middle, cut a sliver off the back of the pear so it'll sit flat in a baking dish. Toss the pears with lemon juice so they don't turn brown. Arrange them, core side up, in a baking dish (or a few baking dishes, depending on how many pears you're roasting.) Now mix together 3 oz. crumbled blue cheese (like Stilton), 1/4 cup dried cranberries, and 1/4 cup chopped toasted walnuts halves (using more of each in equal proportion for more pears; this recipe is for 3 pears) and stuff the pears with a ball of the mixture, just like you see in the picture above. Finally, mix together 1/2 cup apple cider, 3 Tbs port (I skipped the port, but if you have it, use it), and 1/3 cup light brown sugar--then pour over and around the pears. Bake in the oven for 30 minutes, until tender. Set aside and let come to room temperature.
Then just take a bunch of arugula, dress with lemon juice, olive oil, and some of the basting liquid from the pears. Mound on plates and place a pear on top; easy and beautiful. People will love it.
Thursday, November 20, 2008
polenta casserole with fontina and tomato sauce
If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. If you prefer mozzarella over fontina, feel free to substitute.
Ingredients
* 2 Tbsp olive oil
* 1 medium onion, chopped
* 1/2 cup chopped celery
* 1/4 cup finely chopped carrots
* 3 garlic cloves, minced
* 1 28-ounce can whole tomatoes (with basil if you have it)
* 1 Tbsp chopped fresh parsley
* 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
* 1/4 cup chopped fresh basil
* 4 cups water
* 1 teaspoon salt
* 1 cup polenta, or coarse cornmeal
* 2 cups grated Fontina cheese
Method
1 Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.
2 In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
3 Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.
4 Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.
S
Ingredients
* 2 Tbsp olive oil
* 1 medium onion, chopped
* 1/2 cup chopped celery
* 1/4 cup finely chopped carrots
* 3 garlic cloves, minced
* 1 28-ounce can whole tomatoes (with basil if you have it)
* 1 Tbsp chopped fresh parsley
* 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
* 1/4 cup chopped fresh basil
* 4 cups water
* 1 teaspoon salt
* 1 cup polenta, or coarse cornmeal
* 2 cups grated Fontina cheese
Method
1 Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.
2 In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
3 Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.
4 Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.
S
skirt steak with cilantro garlic sauce
i made this a few weeks ago and it was great.
For sauce
* 1 medium garlic clove
* 1/2 teaspoon salt
* 1 cup coarsely chopped fresh cilantro
* 1/4 cup olive oil
* 2 tablespoons fresh lemon juice
* 1/8 teaspoon cayenne
For steak
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 2 pound skirt steak, cut crosswise into 3- to 4-inch pieces
Preparation
Make sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
Grill steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
For sauce
* 1 medium garlic clove
* 1/2 teaspoon salt
* 1 cup coarsely chopped fresh cilantro
* 1/4 cup olive oil
* 2 tablespoons fresh lemon juice
* 1/8 teaspoon cayenne
For steak
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 2 pound skirt steak, cut crosswise into 3- to 4-inch pieces
Preparation
Make sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
Grill steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
Sunday, November 16, 2008
stuffed artichoke
one day a few years ago, i bought some nice looking artichokes. but i couldn't find a recipe i liked that told me exactly how to prep the choke. here's one from breadandhoney. it's steaming now, while the kale soup is cooking. and it smells good, i'm sure we're going to like it. meatless sunday dinner, we are planning to watch obama on 60 minutes and then either watch: the blues part 2, or syriana.
Stuffed Artichokes
Ingredients:
1 artichoke per person
Stale bread (preferably Italian or French) *About 2 pieces per artichoke, broken up
Stem from artichoke, peeled and chopped
2-3 cloves of garlic, chopped fine
Fresh parsley
Oregano
Parmesan or Romano cheese, lots of it
Olive oil
Directions:
Wash and and cut off tops of the artichokes, about ½ inch across to get rid of the prickly ends, and cut stem off and save.
Put all other ingredients in bowl and drizzle with enough olive oil to moisten. Add tablespoons of water as needed to moisten. Stir all together.
Turn artichokes upside down on flat surface and press down gently with a rocking motion. This will open up the leaves. Turn over; pull leaves gently apart to form a bowl-shaped area to stuff, and stuff.
In a large pan, cover bottom with olive oil and brown 2-3 cloves of garlic. Let cool, add one cup of water to oil and put artichoke(s) in pan. Bring to a boil, and then turn heat to medium and cover. Artichokes will steam in pan, but be sure to check every 15-20 minutes to be sure water has not evaporated. Keep adding water as needed. Cook for one hour. Artichoke leave should pull off easily when done.
Serve with melted butter or oil and garlic. *I recently served an artichoke on a beautiful plate with olive oil dotted with Balsamic vinegar and sprinkled with pepper, and a scoop of mayonnaise whipped with some horseradish. It was wonderful!
Stuffed Artichokes
Ingredients:
1 artichoke per person
Stale bread (preferably Italian or French) *About 2 pieces per artichoke, broken up
Stem from artichoke, peeled and chopped
2-3 cloves of garlic, chopped fine
Fresh parsley
Oregano
Parmesan or Romano cheese, lots of it
Olive oil
Directions:
Wash and and cut off tops of the artichokes, about ½ inch across to get rid of the prickly ends, and cut stem off and save.
Put all other ingredients in bowl and drizzle with enough olive oil to moisten. Add tablespoons of water as needed to moisten. Stir all together.
Turn artichokes upside down on flat surface and press down gently with a rocking motion. This will open up the leaves. Turn over; pull leaves gently apart to form a bowl-shaped area to stuff, and stuff.
In a large pan, cover bottom with olive oil and brown 2-3 cloves of garlic. Let cool, add one cup of water to oil and put artichoke(s) in pan. Bring to a boil, and then turn heat to medium and cover. Artichokes will steam in pan, but be sure to check every 15-20 minutes to be sure water has not evaporated. Keep adding water as needed. Cook for one hour. Artichoke leave should pull off easily when done.
Serve with melted butter or oil and garlic. *I recently served an artichoke on a beautiful plate with olive oil dotted with Balsamic vinegar and sprinkled with pepper, and a scoop of mayonnaise whipped with some horseradish. It was wonderful!
Saturday, November 15, 2008
i love kale: from orangette, the blog i have just found
I am making the kale right now. I will turn it off, go to Wild Wing to watch the Georgia/Auburn game, and I'm guessing we'll have this either for dinner or tomorrow for lunch. Yum! DV said, "Garlic! Smells good!"
Boiled Kale with a Fried Egg and Toast
Adapted from The Zuni Café Cookbook
I like to use cavolo nero - also sold as Tuscan kale, lacinato kale, or dinosaur kale - for this, but you could also use curly kale. And while you could use just water for this, I prefer to make it with chicken stock, preferably homemade.
Here’s a good, quick chicken stock: take 2 pounds of chicken parts (I like legs, or a mix of legs and wings) and dump them into a large saucepan with the following: 3 sprigs of fresh thyme; 1 small carrot, cut into a few pieces; 1 celery stalk, cut into a few pieces; and half of a yellow onion. Add 2 quarts of water. Bring to a simmer, and cook gently for 45 minutes, skimming away any foam that rises to the surface. Salt to taste. Strain through a colander to remove large solids; then strain again through cheesecloth. It’s ready to go.
About 8 ounces kale
5 Tbsp. olive oil
1 medium yellow onion, diced
A pinch of dried red pepper flakes
2 large garlic cloves, thinly sliced
3 to 4 cups mild chicken stock, or water, or a combination of the two
To serve:
Thick slices of country bread
Eggs
Olive oil
Prosciutto, torn into bite-sized bits (optional)
Parmigiano Reggiano or Pecorino Romano
First, prepare the kale: trim away any discolored spots, and then remove and discard the ribs and stems, if they are thick or woody. Stack a few leaves at a time; then slice them into ¼-inch-thick ribbons. Dump the sliced kale into a salad spinner, and add plenty of cold water. Swish the kale around to free any trapped dirt. Let stand for a minute or two – this lets the dirt fall to the bottom – and then lift the basket from the spinner. Pour out the dirty water. Replace the basket, add fresh water, and repeat. Spin dry.
In a large (4-quart) saucepan, warm the oil over medium-low heat. Add the onions, and cook, stirring occasionally, until they are translucent but still firm. Add the red pepper flakes and garlic and the kale, and stir until the kale is fully wilted. Add stock to cover by about ½ inch. Bring to a simmer. Cover, and continue to simmer until the kale is tender but not mushy, about 30 minutes. Taste, and salt as needed. This dish needs quite a bit of salt, so don’t be shy.
To serve, toast one slice of bread per person. While still hot, lightly rub both sides of the toast with raw garlic. Place the toast in the bottom of a wide soup bowl. Now, fry some eggs – one per person, probably – in olive oil. Pile some kale onto the toast in each bowl, drizzle with a little bit of olive oil, and top with a fried egg. Strew with prosciutto, if you want. Grate some cheese over the whole thing, and serve.
Yield: about 4 servings
Boiled Kale with a Fried Egg and Toast
Adapted from The Zuni Café Cookbook
I like to use cavolo nero - also sold as Tuscan kale, lacinato kale, or dinosaur kale - for this, but you could also use curly kale. And while you could use just water for this, I prefer to make it with chicken stock, preferably homemade.
Here’s a good, quick chicken stock: take 2 pounds of chicken parts (I like legs, or a mix of legs and wings) and dump them into a large saucepan with the following: 3 sprigs of fresh thyme; 1 small carrot, cut into a few pieces; 1 celery stalk, cut into a few pieces; and half of a yellow onion. Add 2 quarts of water. Bring to a simmer, and cook gently for 45 minutes, skimming away any foam that rises to the surface. Salt to taste. Strain through a colander to remove large solids; then strain again through cheesecloth. It’s ready to go.
About 8 ounces kale
5 Tbsp. olive oil
1 medium yellow onion, diced
A pinch of dried red pepper flakes
2 large garlic cloves, thinly sliced
3 to 4 cups mild chicken stock, or water, or a combination of the two
To serve:
Thick slices of country bread
Eggs
Olive oil
Prosciutto, torn into bite-sized bits (optional)
Parmigiano Reggiano or Pecorino Romano
First, prepare the kale: trim away any discolored spots, and then remove and discard the ribs and stems, if they are thick or woody. Stack a few leaves at a time; then slice them into ¼-inch-thick ribbons. Dump the sliced kale into a salad spinner, and add plenty of cold water. Swish the kale around to free any trapped dirt. Let stand for a minute or two – this lets the dirt fall to the bottom – and then lift the basket from the spinner. Pour out the dirty water. Replace the basket, add fresh water, and repeat. Spin dry.
In a large (4-quart) saucepan, warm the oil over medium-low heat. Add the onions, and cook, stirring occasionally, until they are translucent but still firm. Add the red pepper flakes and garlic and the kale, and stir until the kale is fully wilted. Add stock to cover by about ½ inch. Bring to a simmer. Cover, and continue to simmer until the kale is tender but not mushy, about 30 minutes. Taste, and salt as needed. This dish needs quite a bit of salt, so don’t be shy.
To serve, toast one slice of bread per person. While still hot, lightly rub both sides of the toast with raw garlic. Place the toast in the bottom of a wide soup bowl. Now, fry some eggs – one per person, probably – in olive oil. Pile some kale onto the toast in each bowl, drizzle with a little bit of olive oil, and top with a fried egg. Strew with prosciutto, if you want. Grate some cheese over the whole thing, and serve.
Yield: about 4 servings
Dee Dee's brown rice from recipe xchg
Cookie makes this with a can of french onion soup instead of the consume and a can of water to cut the salt. i haven't tried dee's method but this is really good, and you can use less butter.
One cup of Uncle Ben's long grain rice
1 can beef consume
1 can beef broth
1 stick of butter
chopped onions
Cook ingredients above in a covered casserole dish-350 for about 1 hour
(I use a casserole dish with a glass top)
Dee Dee Kurilla
Campaign Division Director
United Way of the CSRA, Inc.
630 Ellis St., Augusta, GA 30901
One cup of Uncle Ben's long grain rice
1 can beef consume
1 can beef broth
1 stick of butter
chopped onions
Cook ingredients above in a covered casserole dish-350 for about 1 hour
(I use a casserole dish with a glass top)
Dee Dee Kurilla
Campaign Division Director
United Way of the CSRA, Inc.
630 Ellis St., Augusta, GA 30901
stuffed pork chops
david didn't want me to make this but he lapped it up like a puppy. i didn't have an apple or apple jelly! oh, the pitfalls of a husband working at home. he got hungry and the apple tempted. I found a sub: maybe dried fruit? and fig preserves. I browned the chops in a skillet in a little olive oil, then finished them by pouring in 1/2 c white wine and covering the skillet.
INGREDIENTS:
1/2 cup apple jelly
2 tablespoons orange juice
3/4 herb-seasoned stuffing mix
1/3 cup finely chopped, unpeeled apple
1/4 cup finely chopped onion
2 tablespoons raisins, coarsely chopped
1/4 cup orange juice
1 tablespoon butter, melted
1 tablespoon grated orange rind
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 center-cut pork chops, cut 1-inch thick
PREPARATION:
In a small saucepan, combine jelly and 2 tablespoons orange juice. Cook over low heat until jelly is melted; stir until smooth. Set aside. In a mixing bowl, combine stuffing mix, apple, onion, raisins, 1/4 cup orange juice, butter, orange rind, salt and cinnamon; mix well. Cut a pocket in each pork chop. Spoon one fourth of mixture into each pork chop pocket. Secure opening with wooden picks, if necessary. Place chops on black metal tray. Cook for 39 to 41 minutes at U=Hi, L=Hi or until done. Turn chops over after 15 minutes of cooking time. Brush with jelly mixture during last 10 minutes of cooking time.
INGREDIENTS:
1/2 cup apple jelly
2 tablespoons orange juice
3/4 herb-seasoned stuffing mix
1/3 cup finely chopped, unpeeled apple
1/4 cup finely chopped onion
2 tablespoons raisins, coarsely chopped
1/4 cup orange juice
1 tablespoon butter, melted
1 tablespoon grated orange rind
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 center-cut pork chops, cut 1-inch thick
PREPARATION:
In a small saucepan, combine jelly and 2 tablespoons orange juice. Cook over low heat until jelly is melted; stir until smooth. Set aside. In a mixing bowl, combine stuffing mix, apple, onion, raisins, 1/4 cup orange juice, butter, orange rind, salt and cinnamon; mix well. Cut a pocket in each pork chop. Spoon one fourth of mixture into each pork chop pocket. Secure opening with wooden picks, if necessary. Place chops on black metal tray. Cook for 39 to 41 minutes at U=Hi, L=Hi or until done. Turn chops over after 15 minutes of cooking time. Brush with jelly mixture during last 10 minutes of cooking time.
fish chowder from diana's recipe exchg
Since this recipe comes from St. Cloud, I believe the connection is through Mary.
can be made in one medium stock pot on the stove; it is super easy and very tasty!!
1- lb fish fillets, sliced - cod, tilapia work well.
2- large onions diced or 3 smaller
4-5 potatoes- diced or sliced
3-cups water
1-can corn
salt (or seafood seasoning such as Old Bay)
pepper
basil
2-tablespoons butter
1 can evaporated milk (use skim or low fat to reduce calories)
Sauté onions in pan with butter until translucent- add potatoes-water and spices and cook for 20 minutes, or until potatoes are halfway cooked.
Add corn, fish and cook another 15-20 minutes or until fish is flaky.
Add evaporated milk ( and a little extra regular milk or 1/2 -1/2 to stretch if you wish)
Cook until just starting to boil.
Good with a nice crusty baguette.
Enjoy!
Elizabeth Anvary
Commercial Sales Executive Wells Fargo Insurance Services
400 S 1st Street Suite 210 St. Cloud, MN 56301
Phone: 320-259-3124
Cell: 320-492-3657
can be made in one medium stock pot on the stove; it is super easy and very tasty!!
1- lb fish fillets, sliced - cod, tilapia work well.
2- large onions diced or 3 smaller
4-5 potatoes- diced or sliced
3-cups water
1-can corn
salt (or seafood seasoning such as Old Bay)
pepper
basil
2-tablespoons butter
1 can evaporated milk (use skim or low fat to reduce calories)
Sauté onions in pan with butter until translucent- add potatoes-water and spices and cook for 20 minutes, or until potatoes are halfway cooked.
Add corn, fish and cook another 15-20 minutes or until fish is flaky.
Add evaporated milk ( and a little extra regular milk or 1/2 -1/2 to stretch if you wish)
Cook until just starting to boil.
Good with a nice crusty baguette.
Enjoy!
Elizabeth Anvary
Commercial Sales Executive Wells Fargo Insurance Services
400 S 1st Street Suite 210 St. Cloud, MN 56301
Phone: 320-259-3124
Cell: 320-492-3657
wild rice salad with celery and walnuts
I think of this lemony salad as a main dish salad, one that makes a perfect lunch, but it would be a welcome addition to a Thanksgiving table.
From The New York Times
For the salad:
1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Yield: Serves 4 to 6
Advance preparation: You can assemble the salad several hours before serving. If you wish to toss it with the dressing so that the rice marinates for a while, do not add the parsley. Add just before serving, or the color will fade.
From The New York Times
For the salad:
1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Yield: Serves 4 to 6
Advance preparation: You can assemble the salad several hours before serving. If you wish to toss it with the dressing so that the rice marinates for a while, do not add the parsley. Add just before serving, or the color will fade.
Saturday, November 08, 2008
looks good for erin's baby shower
Unfussy Apple Cake Recipe
A big, floppy dollop of boozy, slightly sweet whipped cream takes this cake over the top. Wanting to keep this cake simple, I also had to restrain myself from adding any extra ingredients although I had a block of quince paste (membrillo) that would have been nice cut into tiny cubes and mixed into the batter, or caramel cut into little cubes, or toasted walnut or pecans, or, or, or.....I used a huge, flaked Japanese sugar on top of this cake (you can see it in the photo), but any big-grain sugar will help lend a nice crunchy, sweet, sugar crust. If you don't have whole wheat pastry flour, unbleached all-purpose flour will work as a more conventional substitute.
2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown sugar), lump-free
1/2 teaspoon fine grain sea salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
3 tablespoons large grain sugar
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9-inch square baking dish or tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.
Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.
Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top. I like this cake every-so-slightly under-baked, just barely, remember it will cook for a little while after you remove it from the oven.
Serves about 12.
A big, floppy dollop of boozy, slightly sweet whipped cream takes this cake over the top. Wanting to keep this cake simple, I also had to restrain myself from adding any extra ingredients although I had a block of quince paste (membrillo) that would have been nice cut into tiny cubes and mixed into the batter, or caramel cut into little cubes, or toasted walnut or pecans, or, or, or.....I used a huge, flaked Japanese sugar on top of this cake (you can see it in the photo), but any big-grain sugar will help lend a nice crunchy, sweet, sugar crust. If you don't have whole wheat pastry flour, unbleached all-purpose flour will work as a more conventional substitute.
2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown sugar), lump-free
1/2 teaspoon fine grain sea salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
3 tablespoons large grain sugar
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9-inch square baking dish or tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.
Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.
Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top. I like this cake every-so-slightly under-baked, just barely, remember it will cook for a little while after you remove it from the oven.
Serves about 12.
Sunday, November 02, 2008
Cranberry-Walnut Pumpkin Coffeecake Recipe
This is awesomely good.
I just baked some and it's cooling so that I can freeze it and take it to a party next week. Also it's relatively healthy. I subbed a third of the flour with whole wheat and used fresh cranberries.
Cranberry-Walnut Pumpkin Coffeecake Recipe
I just baked some and it's cooling so that I can freeze it and take it to a party next week. Also it's relatively healthy. I subbed a third of the flour with whole wheat and used fresh cranberries.
Cranberry-Walnut Pumpkin Coffeecake Recipe
prosciutto wrapped pesto fish ap
this was good, and really easy. I'd do it again, esp as an easy party item.
Time: 30 minutes, depending on thickness of fish
The Minimalist: Wrapped in Prosciutto and Looking Elegant (November 5, 2008)
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil, more or less
Salt and freshly ground black pepper
4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
2 or 3 ounces thinly sliced prosciutto
2 tablespoons butter, or more oil.
1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)
2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.
Yield: 4 servings.
Time: 30 minutes, depending on thickness of fish
The Minimalist: Wrapped in Prosciutto and Looking Elegant (November 5, 2008)
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil, more or less
Salt and freshly ground black pepper
4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
2 or 3 ounces thinly sliced prosciutto
2 tablespoons butter, or more oil.
1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)
2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.
Yield: 4 servings.
Saturday, November 01, 2008
bread from bread and honey
Recipe:
Wait! Before bother to make this, make sure you have a deep casserole dish with a lid, or a dutch oven, or a big oven-safe stainless steel stockpot (which is what I use) or something you can COVER and put in the oven.
1 1/2 cups all purpose (or bread) flour
2 1/4 tsp. (or more, or less!) active dry yeast
1 tsp. salt
3/4 cup water
a sprinkle of cornmeal
Whisk dry ingredients to combine, then stir in water. Dough should be shaggy and a little wet. Add a few more drops of water if necessary. Place in a large oiled bowl and cover tightly with plastic wrap. Let rest for 8-10 hours. (While you're asleep!)
When you wake up, dough should be dotted with tiny bubbles. Turn out onto a floured surface and try to form it into a ball. You'll need a fair amount of flour, it's sticky. Let rest for 15 minutes uncovered, then cover with a non-terrycloth towel and let rise for 2 more hours. (Moms- a cotton receiving blanket works great.) Half an hour before loaf needs to go in the oven, place your pot inside and preheat to 450º. When preheated, remove pot from the oven, dust the bottom with some cornmeal, and place your loaf inside. Bake for about 25 minutes covered, then another 20 or so uncovered. Cool before slicing (or it will deflate). Makes one small (about 6" in diameter) loaf.
8hrbread3
Wait! Before bother to make this, make sure you have a deep casserole dish with a lid, or a dutch oven, or a big oven-safe stainless steel stockpot (which is what I use) or something you can COVER and put in the oven.
1 1/2 cups all purpose (or bread) flour
2 1/4 tsp. (or more, or less!) active dry yeast
1 tsp. salt
3/4 cup water
a sprinkle of cornmeal
Whisk dry ingredients to combine, then stir in water. Dough should be shaggy and a little wet. Add a few more drops of water if necessary. Place in a large oiled bowl and cover tightly with plastic wrap. Let rest for 8-10 hours. (While you're asleep!)
When you wake up, dough should be dotted with tiny bubbles. Turn out onto a floured surface and try to form it into a ball. You'll need a fair amount of flour, it's sticky. Let rest for 15 minutes uncovered, then cover with a non-terrycloth towel and let rise for 2 more hours. (Moms- a cotton receiving blanket works great.) Half an hour before loaf needs to go in the oven, place your pot inside and preheat to 450º. When preheated, remove pot from the oven, dust the bottom with some cornmeal, and place your loaf inside. Bake for about 25 minutes covered, then another 20 or so uncovered. Cool before slicing (or it will deflate). Makes one small (about 6" in diameter) loaf.
8hrbread3
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