using what i found in my fridge:
2 cups cooked beans: garbanzos, red kidney, great northern
2 T olive oil
1/2 medium onion, straight sliced
2 minced cloves of garlic
celery salt
creole seasoning
tomato juice
1 link sweet italian sausage
Heat oil and add italian sausage, removed from casing, in 1/2 lumps with onions. cook till brown. add garlic, seasonings, drained beans, cook a few minutes. add tomato juice. cook at least 1/2 hour, adding juice as needed.
served over brown rice.
Wednesday, April 29, 2009
lemon snow pudding with basil custard sauce
For snow pudding:
* 1 (1/4-ounce) envelope unflavored gelatin
* 1/4 cup cold water
* 1 cup boiling-hot water
* 3/4 cup sugar
* 1 tablespoon grated lemon zest
* 1/3 cup fresh lemon juice
* 3 large egg whites at room temperature 30 minutes
For custard sauce:
* 2 cups whole milk
* 1/3 cup sugar
* 1 cup packed basil leaves
* 3 large egg yolks
* Garnish: basil leaves
Preparation
Make snow pudding:
Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
Make custard while snow pudding sets:
Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
Assemble dessert:
Spoon snow pudding into glasses or bowls and top with custard sauce.
Cooks' notes: •The egg whites will not be fully cooked.
•Snow pudding and custard sauce can be chilled separately, tightly covered, up to 1 day.
* 1 (1/4-ounce) envelope unflavored gelatin
* 1/4 cup cold water
* 1 cup boiling-hot water
* 3/4 cup sugar
* 1 tablespoon grated lemon zest
* 1/3 cup fresh lemon juice
* 3 large egg whites at room temperature 30 minutes
For custard sauce:
* 2 cups whole milk
* 1/3 cup sugar
* 1 cup packed basil leaves
* 3 large egg yolks
* Garnish: basil leaves
Preparation
Make snow pudding:
Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
Make custard while snow pudding sets:
Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
Assemble dessert:
Spoon snow pudding into glasses or bowls and top with custard sauce.
Cooks' notes: •The egg whites will not be fully cooked.
•Snow pudding and custard sauce can be chilled separately, tightly covered, up to 1 day.
Saturday, April 25, 2009
Linda Henderson's Key Lime Cake
1 lemon cake mix
3/4 cup orange juice
4 eggs
1 3-oz lime gelatin mix
1-1/3 cups vegetable oil
Combine cake mix, gelatin, oil, eggs, and orange juice. Pour into three 8 cake pans and bake according to instructions on box. Allow to cool completely, then frost.
Frosting:
1/2 cup butter
1 8-oz pkg cream cheese
3 tablespoons fresh lime juice
4 cups confectioners sugar
In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
There is a note that says if you use Key lime juice instead of lime juice, it gives it a little something extra.
I used three 9" cake pans and decreased the bake time slightly. For a first time try, it really turned out fantastic!
Linda
3/4 cup orange juice
4 eggs
1 3-oz lime gelatin mix
1-1/3 cups vegetable oil
Combine cake mix, gelatin, oil, eggs, and orange juice. Pour into three 8 cake pans and bake according to instructions on box. Allow to cool completely, then frost.
Frosting:
1/2 cup butter
1 8-oz pkg cream cheese
3 tablespoons fresh lime juice
4 cups confectioners sugar
In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
There is a note that says if you use Key lime juice instead of lime juice, it gives it a little something extra.
I used three 9" cake pans and decreased the bake time slightly. For a first time try, it really turned out fantastic!
Linda
Lamb chops with piquillo sherry vinegar sauce
Ingredients
1. 8 lamb loin chops (3 1/2 pounds), cut 1 1/4 inches thick
2. Kosher salt and freshly ground pepper
3. 3 tablespoons extra-virgin olive oil
4. 1 medium shallot, minced
5. 1/3 cup sherry vinegar
6. 3/4 cup low-sodium chicken broth
7. 6 whole piquillo peppers from a jar—drained, seeded and sliced lengthwise into 1/4-inch thick strips
8. 1 1/2 tablespoons drained capers
9. 1/2 cup coarsely chopped flat-leaf parsley leaves
10.
Directions
1. Season the lamb chops with salt and pepper. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 12 minutes. Transfer the lamb chops to a platter and keep warm.
2. Reduce the heat to moderate. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the sherry vinegar and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Add the chicken broth and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in the piquillo peppers and capers and cook until warmed through. Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil and the parsley; season with salt and pepper. Pour the sauce over the lamb chops and serve.
1. 8 lamb loin chops (3 1/2 pounds), cut 1 1/4 inches thick
2. Kosher salt and freshly ground pepper
3. 3 tablespoons extra-virgin olive oil
4. 1 medium shallot, minced
5. 1/3 cup sherry vinegar
6. 3/4 cup low-sodium chicken broth
7. 6 whole piquillo peppers from a jar—drained, seeded and sliced lengthwise into 1/4-inch thick strips
8. 1 1/2 tablespoons drained capers
9. 1/2 cup coarsely chopped flat-leaf parsley leaves
10.
Directions
1. Season the lamb chops with salt and pepper. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 12 minutes. Transfer the lamb chops to a platter and keep warm.
2. Reduce the heat to moderate. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the sherry vinegar and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Add the chicken broth and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in the piquillo peppers and capers and cook until warmed through. Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil and the parsley; season with salt and pepper. Pour the sauce over the lamb chops and serve.
Zuppa Arcidossana
This will be dinner, if not today, soon. I have some kale in the garden that begs to be used.
Article Tools Sponsored By
By MARK BITTMAN
Published: April 24, 2009
Time: 25 minutes
Zuppa Arcidossana
2 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1 cup 1/2-inch diced carrots
1 large onion, chopped
3 or 4 cloves garlic, chopped
Salt and black pepper
1 cup stale bread (use coarse, country-style bread), cut in 1/2-inch cubes
1/2 pound spinach, trimmed, washed and roughly chopped
1/4 to 1/2 cup ricotta salata, cut in 1/2-inch cubes (feta may be substituted)
1/4 cup freshly chopped parsley, optional.
1. Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
2. Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
3. Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
Yield: 4 servings.
Article Tools Sponsored By
By MARK BITTMAN
Published: April 24, 2009
Time: 25 minutes
Zuppa Arcidossana
2 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1 cup 1/2-inch diced carrots
1 large onion, chopped
3 or 4 cloves garlic, chopped
Salt and black pepper
1 cup stale bread (use coarse, country-style bread), cut in 1/2-inch cubes
1/2 pound spinach, trimmed, washed and roughly chopped
1/4 to 1/2 cup ricotta salata, cut in 1/2-inch cubes (feta may be substituted)
1/4 cup freshly chopped parsley, optional.
1. Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
2. Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
3. Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
Yield: 4 servings.
Monday, April 20, 2009
Farro and asparagus: two different receipts
Orangette
4.14.2009
warm farro with French lentils, caramelized onions, and feta. It’s ugly as sin, and it’s also completely delicious. It’s a little like a lentil salad and a lot like mujadara.
recently, I also tried this recipe for koshary, a close cousin of mujadara that includes some seared macaroni, and it was pretty wonderful, too. (In particular, you should try Francis’s method for cooking rice. It’s perfect.) But then I found something to beat them both, and its name is farro.
Farro, the Italian name for emmer wheat, has been cropping up all over the place lately, so you’ve probably heard of it. If you haven’t, it’s a wheat grain - a kernel, really - and it looks a little bit like barley. It’s chewy and slightly sweet and has a big, nutty flavor, and it can be used in salads, soups, riffs on risotto, and about a million other things. Which is where mujadara comes in. The other day, when I went to make mujadara, I was feeling a little frisky, and instead of pulling out the usual bag of rice, I decided to try using farro.
Especially with some feta, crumbled or strewn in hunks, on top. And hot sauce, for dining companions named Brandon.
Warm Farro with French Lentils, Caramelized Onions, and Feta
What follows is closer to a set of guidelines than it is to a real recipe, so do with it what you will. The most important part is the onions: be sure to take your time with them, and stir them frequently. Make this on a Sunday, or on a weeknight when you have some extra time to cook.
We eat this as a main dish, but it would be a nice side for almost any roasted or grilled meat. It is also delicious - and prettier - with some cooked kale or chard stirred in. Just boil the greens in nicely salted water for about 5 to 7 minutes, until tender but not mushy; then drain them, squeeze all the water out, coarsely chop, and add to the farro mixture.
And about farro: most of what is sold in the U.S. - I’ve found it at Whole Foods and fancy grocery stores, or you can get it from ChefShop - is grown in Italy, but there are also some domestic producers, like Bluebird Grain Farms in Winthrop, Washington. It is usually sold semi-pearled (semiperlato), meaning the some of the bran has been removed. If you buy whole farro, though, it will likely need to soak overnight before cooking - rather than a brief soak for semi-pearled - and will need to cook for 30 to 45 minutes more.
2 medium or large yellow onions
Olive oil
Kosher salt
¾ cup farro
½ cup French lentils, carefully picked through for pebbles and debris
Feta cheese
Hot sauce, such as sambal oelek (optional)
Lemon (optional)
First, the onions: slice them thinly. When I caramelize onions, I slice mine about ¼-inch thick, and I slice them lengthwise, from top to bottom - going “with the grain,” so to speak - so that they hold their shape.
Pour a few glugs of olive oil into a large (12-inch) skillet. You want to be generous here, nearly coating the bottom of the skillet. Warm the oil over medium-high heat. When it’s hot, dump in the onions. They should sizzle. Stir them to coat, and then add a couple of pinches of salt. (Some people say that this causes the onions to fall apart more quickly, but I do it anyway. I like that it causes them to release some water, so that they stay moister, and it seems to make them caramelize more evenly, too.) Reduce the heat to low or medium-low, and continue to cook slowly, stirring occasionally. First, they will soften a bit; then they will go a little golden; and then they will begin to caramelize. It takes a long time to do this properly, so be patient – and stir regularly, especially as they take on color. My last batch of caramelized onions took about an hour and a half. When they’re done, they will have shrunk down in volume by quite a lot, and they should be a deep amber color and almost translucent.
Meanwhile, once you’ve got the onions started, put the farro in a medium bowl, add cold water to cover, and set it aside to soak for 30 minutes. Then drain it, turn it out into a medium saucepan, and add 3 cups of cold water and ¼ teaspoon salt. Bring to a boil over medium-high heat; then reduce the heat and simmer until tender but still a little chewy, about 30 minutes. It’s up to you, really, how “done” you want your farro. At 20 or 25 minutes, mine is usually too tough, but a few minutes later, it’s perfect: no longer a major jaw workout, but still al dente, for lack of a different term. When the farro is ready, drain it, and set aside.
While the farro is cooking, put the lentils into another medium saucepan. Add 3 cups of cold water and ¼ teaspoon salt. Bring to a boil over medium-high heat; then reduce the heat and simmer until tender but not falling apart, about 20 to 25 minutes. Drain, and rinse briefly under cool water.
By this point, ideally, your onions will be nicely caramelized. Now combine it all – onions, farro, and lentils – in a bowl and stir gently. Taste, and adjust seasoning, if necessary. Serve with feta crumbled on top and, if you like, hot sauce and/or a squeeze of lemon.
Note: Leftovers keep nicely in the fridge. Rewarm slightly before eating.
Yield: 3-4 servings
Roasted Asparagus with Walnut Crema and Pecorino
Adapted from A16: Food + Wine
The original version of this recipe calls for Pecorino Tartufo, a sheep’s milk cheese with black truffle, but barring that, any aged pecorino works nicely. I used Pecorino Romano. The original recipe also calls for finishing the dish with some toasted walnuts, but I skipped that part. The walnut crema carried plenty of nut flavor for me, and I thought that anything more was overkill. Maybe I’m weird. Either way, I finished mine with a squeeze of lemon, and it was a nice counterbalance to the richness of the crema.
This recipe is intended to serve six, and even if you don’t need to feed that many, I would go ahead and make the full amount of crema. It will keep in the fridge for a few days, and you can roast the asparagus as needed. (One bunch is perfect for two people.) Also, Brandon has a hunch that leftover crema would make a terrific sauce for pasta, tossed with fresh garlic, lemon, and a little Italian parsley.
For walnut crema:
Kosher salt
1 ½ cups raw walnuts
½ cup plus 1 Tbsp. extra virgin olive oil
1 small red onion, diced (about 1 cup)
For asparagus:
3 bunches fat asparagus (about 30 spears, total)
Extra virgin olive oil
Kosher salt
1 block Pecorino Romano or Pecorino Tartufo
Lemon wedges, optional
To make the walnut crema, bring a pot of salted water to a boil. Add the walnuts, and blanch for 8 to 10 minutes, or until tender in the middle. (I pulled mine out after 8 minutes, thinking that they seemed tender enough, but I should have left them for the full 10 minutes. My finished crema was slightly grainy, probably meaning that my walnuts weren’t soft enough.) Drain the walnuts, reserving ¼ cup of the cooking water. Set aside separately.
In a small skillet, warm 1 Tbsp. olive oil over medium heat. Add the onion and a generous pinch of salt, and sweat for about 7 minutes, or until golden brown and softened. Remove from the heat.
In the bowl of a food processor, combine the walnuts, the reserved cooking water, and the onion, and process until creamy. Taste for seasoning: it will probably need a decent amount of salt. With the motor running, slowly add ½ cup olive oil, processing until blended. The crema should have the consistency of a creamy hummus. If it seems too thick, add a little water. Taste again for seasoning, and then transfer to a bowl or other container. Cover, and hold at room temperature. (Crema can be stored, tightly covered, in the refrigerator for a few days. Bring to room temperature before serving.)
Preheat the oven to 500°F. Line two baking sheets with aluminum foil.
Snap the tough ends from the asparagus spears. Rinse them, and then dry them well. Spread them in a single layer on the prepared baking sheets. Drizzle them lightly with olive oil, and roll them around, smearing the oil with your hands, to coat evenly. Season with kosher salt. Bake for about 8 minutes, shaking the pan once or twice, until blistered, slightly charred, and tender.
To serve, spoon the crema evenly across the bottom of a platter. Arrange the asparagus spears on top. Working quickly, while the asparagus is still hot, shave Pecorino generously over the platter. Finish with a drizzle of olive oil, and serve immediately, with a squeeze of lemon, if you like.
Yield: 6 (first-course) servings
4.14.2009
warm farro with French lentils, caramelized onions, and feta. It’s ugly as sin, and it’s also completely delicious. It’s a little like a lentil salad and a lot like mujadara.
recently, I also tried this recipe for koshary, a close cousin of mujadara that includes some seared macaroni, and it was pretty wonderful, too. (In particular, you should try Francis’s method for cooking rice. It’s perfect.) But then I found something to beat them both, and its name is farro.
Farro, the Italian name for emmer wheat, has been cropping up all over the place lately, so you’ve probably heard of it. If you haven’t, it’s a wheat grain - a kernel, really - and it looks a little bit like barley. It’s chewy and slightly sweet and has a big, nutty flavor, and it can be used in salads, soups, riffs on risotto, and about a million other things. Which is where mujadara comes in. The other day, when I went to make mujadara, I was feeling a little frisky, and instead of pulling out the usual bag of rice, I decided to try using farro.
Especially with some feta, crumbled or strewn in hunks, on top. And hot sauce, for dining companions named Brandon.
Warm Farro with French Lentils, Caramelized Onions, and Feta
What follows is closer to a set of guidelines than it is to a real recipe, so do with it what you will. The most important part is the onions: be sure to take your time with them, and stir them frequently. Make this on a Sunday, or on a weeknight when you have some extra time to cook.
We eat this as a main dish, but it would be a nice side for almost any roasted or grilled meat. It is also delicious - and prettier - with some cooked kale or chard stirred in. Just boil the greens in nicely salted water for about 5 to 7 minutes, until tender but not mushy; then drain them, squeeze all the water out, coarsely chop, and add to the farro mixture.
And about farro: most of what is sold in the U.S. - I’ve found it at Whole Foods and fancy grocery stores, or you can get it from ChefShop - is grown in Italy, but there are also some domestic producers, like Bluebird Grain Farms in Winthrop, Washington. It is usually sold semi-pearled (semiperlato), meaning the some of the bran has been removed. If you buy whole farro, though, it will likely need to soak overnight before cooking - rather than a brief soak for semi-pearled - and will need to cook for 30 to 45 minutes more.
2 medium or large yellow onions
Olive oil
Kosher salt
¾ cup farro
½ cup French lentils, carefully picked through for pebbles and debris
Feta cheese
Hot sauce, such as sambal oelek (optional)
Lemon (optional)
First, the onions: slice them thinly. When I caramelize onions, I slice mine about ¼-inch thick, and I slice them lengthwise, from top to bottom - going “with the grain,” so to speak - so that they hold their shape.
Pour a few glugs of olive oil into a large (12-inch) skillet. You want to be generous here, nearly coating the bottom of the skillet. Warm the oil over medium-high heat. When it’s hot, dump in the onions. They should sizzle. Stir them to coat, and then add a couple of pinches of salt. (Some people say that this causes the onions to fall apart more quickly, but I do it anyway. I like that it causes them to release some water, so that they stay moister, and it seems to make them caramelize more evenly, too.) Reduce the heat to low or medium-low, and continue to cook slowly, stirring occasionally. First, they will soften a bit; then they will go a little golden; and then they will begin to caramelize. It takes a long time to do this properly, so be patient – and stir regularly, especially as they take on color. My last batch of caramelized onions took about an hour and a half. When they’re done, they will have shrunk down in volume by quite a lot, and they should be a deep amber color and almost translucent.
Meanwhile, once you’ve got the onions started, put the farro in a medium bowl, add cold water to cover, and set it aside to soak for 30 minutes. Then drain it, turn it out into a medium saucepan, and add 3 cups of cold water and ¼ teaspoon salt. Bring to a boil over medium-high heat; then reduce the heat and simmer until tender but still a little chewy, about 30 minutes. It’s up to you, really, how “done” you want your farro. At 20 or 25 minutes, mine is usually too tough, but a few minutes later, it’s perfect: no longer a major jaw workout, but still al dente, for lack of a different term. When the farro is ready, drain it, and set aside.
While the farro is cooking, put the lentils into another medium saucepan. Add 3 cups of cold water and ¼ teaspoon salt. Bring to a boil over medium-high heat; then reduce the heat and simmer until tender but not falling apart, about 20 to 25 minutes. Drain, and rinse briefly under cool water.
By this point, ideally, your onions will be nicely caramelized. Now combine it all – onions, farro, and lentils – in a bowl and stir gently. Taste, and adjust seasoning, if necessary. Serve with feta crumbled on top and, if you like, hot sauce and/or a squeeze of lemon.
Note: Leftovers keep nicely in the fridge. Rewarm slightly before eating.
Yield: 3-4 servings
Roasted Asparagus with Walnut Crema and Pecorino
Adapted from A16: Food + Wine
The original version of this recipe calls for Pecorino Tartufo, a sheep’s milk cheese with black truffle, but barring that, any aged pecorino works nicely. I used Pecorino Romano. The original recipe also calls for finishing the dish with some toasted walnuts, but I skipped that part. The walnut crema carried plenty of nut flavor for me, and I thought that anything more was overkill. Maybe I’m weird. Either way, I finished mine with a squeeze of lemon, and it was a nice counterbalance to the richness of the crema.
This recipe is intended to serve six, and even if you don’t need to feed that many, I would go ahead and make the full amount of crema. It will keep in the fridge for a few days, and you can roast the asparagus as needed. (One bunch is perfect for two people.) Also, Brandon has a hunch that leftover crema would make a terrific sauce for pasta, tossed with fresh garlic, lemon, and a little Italian parsley.
For walnut crema:
Kosher salt
1 ½ cups raw walnuts
½ cup plus 1 Tbsp. extra virgin olive oil
1 small red onion, diced (about 1 cup)
For asparagus:
3 bunches fat asparagus (about 30 spears, total)
Extra virgin olive oil
Kosher salt
1 block Pecorino Romano or Pecorino Tartufo
Lemon wedges, optional
To make the walnut crema, bring a pot of salted water to a boil. Add the walnuts, and blanch for 8 to 10 minutes, or until tender in the middle. (I pulled mine out after 8 minutes, thinking that they seemed tender enough, but I should have left them for the full 10 minutes. My finished crema was slightly grainy, probably meaning that my walnuts weren’t soft enough.) Drain the walnuts, reserving ¼ cup of the cooking water. Set aside separately.
In a small skillet, warm 1 Tbsp. olive oil over medium heat. Add the onion and a generous pinch of salt, and sweat for about 7 minutes, or until golden brown and softened. Remove from the heat.
In the bowl of a food processor, combine the walnuts, the reserved cooking water, and the onion, and process until creamy. Taste for seasoning: it will probably need a decent amount of salt. With the motor running, slowly add ½ cup olive oil, processing until blended. The crema should have the consistency of a creamy hummus. If it seems too thick, add a little water. Taste again for seasoning, and then transfer to a bowl or other container. Cover, and hold at room temperature. (Crema can be stored, tightly covered, in the refrigerator for a few days. Bring to room temperature before serving.)
Preheat the oven to 500°F. Line two baking sheets with aluminum foil.
Snap the tough ends from the asparagus spears. Rinse them, and then dry them well. Spread them in a single layer on the prepared baking sheets. Drizzle them lightly with olive oil, and roll them around, smearing the oil with your hands, to coat evenly. Season with kosher salt. Bake for about 8 minutes, shaking the pan once or twice, until blistered, slightly charred, and tender.
To serve, spoon the crema evenly across the bottom of a platter. Arrange the asparagus spears on top. Working quickly, while the asparagus is still hot, shave Pecorino generously over the platter. Finish with a drizzle of olive oil, and serve immediately, with a squeeze of lemon, if you like.
Yield: 6 (first-course) servings
Sunday, April 19, 2009
cheddar "biscuits"
not true southern biscuits, but it looks pdg. pretty darned good.
Altered from the cookbook "How It All Vegan!" by Tanya Barnard & Sarah Kramer
"Fancy Biscuits"
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp vegetable oil -or- shortening
1 cup sour milk (milk + 1 tsp vinegar) (hey vegans- just use soy milk.)
1/2 cup green onions, chopped
1 tbsp dried dill (I didn't have any dill. I never have dried dill! I should get some.)
1/4 tsp pepper (I was very liberal with my pepper cracker, I wanted them to be peppery!)
A large handful of grated cheddar cheese.
Preheat oven to 450ºF. In a large bowl, sift together the flour, baking powder, and salt. Crack in some pepper, and toss the cheese and onions into the mixture until it's all evenly distributed. Add the oil and sour milk, and mix together gently until "just mixed." Spoon into lightly oiled muffin tins (Or just spoon onto a baking sheet. My husband claims that biscuits should be "rugged."). Bake for 12-18 minutes. Makes about 6 biscuits. (Or a random assortment of oddly sized biscuits, if you're me.)
Altered from the cookbook "How It All Vegan!" by Tanya Barnard & Sarah Kramer
"Fancy Biscuits"
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp vegetable oil -or- shortening
1 cup sour milk (milk + 1 tsp vinegar) (hey vegans- just use soy milk.)
1/2 cup green onions, chopped
1 tbsp dried dill (I didn't have any dill. I never have dried dill! I should get some.)
1/4 tsp pepper (I was very liberal with my pepper cracker, I wanted them to be peppery!)
A large handful of grated cheddar cheese.
Preheat oven to 450ºF. In a large bowl, sift together the flour, baking powder, and salt. Crack in some pepper, and toss the cheese and onions into the mixture until it's all evenly distributed. Add the oil and sour milk, and mix together gently until "just mixed." Spoon into lightly oiled muffin tins (Or just spoon onto a baking sheet. My husband claims that biscuits should be "rugged."). Bake for 12-18 minutes. Makes about 6 biscuits. (Or a random assortment of oddly sized biscuits, if you're me.)
pureed navy beans
rep and Cook Time: 15 minutes
Ingredients:
* 2 cans navy beans, drained
* 1 medium onion, chopped
* 6 cloves garlic, chopped
* 1 tsp chopped fresh rosemary
* 1 + 2 TBS vegetable broth
* salt and black pepper to taste
Directions:
1. Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties
2. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic and continue to sauté for another minute stirring constantly.
3. Add beans, rosemary and the remaining 2 TBS of broth. Cook for another 5 minutes.
4. Puree in blender making sure you don't fill more than half full, and start on low speed. You will have to stop the blender a couple times and scrape the sides with a rubber spatula. Season with salt and pepper.
Serves 4
Healthy Cooking Tips:
It is best to stop the blender a couple of times and scrape the sides. By being patient with this, you won't need to add extra liquid, and your beans will have a firmer consistency when done.
Ingredients:
* 2 cans navy beans, drained
* 1 medium onion, chopped
* 6 cloves garlic, chopped
* 1 tsp chopped fresh rosemary
* 1 + 2 TBS vegetable broth
* salt and black pepper to taste
Directions:
1. Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties
2. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic and continue to sauté for another minute stirring constantly.
3. Add beans, rosemary and the remaining 2 TBS of broth. Cook for another 5 minutes.
4. Puree in blender making sure you don't fill more than half full, and start on low speed. You will have to stop the blender a couple times and scrape the sides with a rubber spatula. Season with salt and pepper.
Serves 4
Healthy Cooking Tips:
It is best to stop the blender a couple of times and scrape the sides. By being patient with this, you won't need to add extra liquid, and your beans will have a firmer consistency when done.
five minute mediterranean kale
Prep and Cook Time: 15 minutes
Ingredients:
* 1 pound kale
* Mediterranean Dressing
* 2 tsp lemon juice
* 1 medium clove garlic, pressed
* 1 TBs extra virgin olive oil
* salt & black pepper to taste
* 1/4 cup sunflower seeds
Directions:
1. Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.
2. Fill bottom of steamer with 2 inches of water and bring to boil.
3. While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at least 5 minutes to bring out it health-promoting properties.
4. When water comes to a boil add kale to steamer basket and cover. Steam for 5 minutes.
5. Transfer to a bowl and toss with Mediterranean Dressing ingredients. Mediterranean Dressing does not have to be made separately. For the best flavor it is best to toss with dressing while kale is still hot.
6. Top with sunflower seeds.
Ingredients:
* 1 pound kale
* Mediterranean Dressing
* 2 tsp lemon juice
* 1 medium clove garlic, pressed
* 1 TBs extra virgin olive oil
* salt & black pepper to taste
* 1/4 cup sunflower seeds
Directions:
1. Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.
2. Fill bottom of steamer with 2 inches of water and bring to boil.
3. While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at least 5 minutes to bring out it health-promoting properties.
4. When water comes to a boil add kale to steamer basket and cover. Steam for 5 minutes.
5. Transfer to a bowl and toss with Mediterranean Dressing ingredients. Mediterranean Dressing does not have to be made separately. For the best flavor it is best to toss with dressing while kale is still hot.
6. Top with sunflower seeds.
Rosemary Lamb Chops
Prep and Cook Time: 15 minutes
Ingredients:
* 12 lamb chops
* 6 TBS fresh lemon juice
* 3 TBS chopped fresh rosemary,
* 3 medium cloves garlic pressed, ¼ tsp salt
* ¼ tsp black pepper
Directions:
1. Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
2. Mix together lemon juice, rosemary, pressed garlic, salt and pepper. Rub lamb chops with mixture. Set aside on plate.
3. Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle is also metal.
4. Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time. This is our Quick Broil cooking method.
Serves 4
Ingredients:
* 12 lamb chops
* 6 TBS fresh lemon juice
* 3 TBS chopped fresh rosemary,
* 3 medium cloves garlic pressed, ¼ tsp salt
* ¼ tsp black pepper
Directions:
1. Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
2. Mix together lemon juice, rosemary, pressed garlic, salt and pepper. Rub lamb chops with mixture. Set aside on plate.
3. Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle is also metal.
4. Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time. This is our Quick Broil cooking method.
Serves 4
Monday, April 13, 2009
Fettucine Meatball Lasagne
making this tonight. cheating with Ragu...
note: it was great. make it again.
yield: Makes 8 to 10 servings
active time: 1 1/2 hr
total time: 2 1/4 hr
Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne... more ›
subscribe to Gourmet
Ingredients
For tomato sauce:
* 3 tablespoons olive oil
* 1 medium onion, finely chopped
* 3 garlic cloves, minced
* 1/2 teaspoon dried oregano, crumbled
* 2 (28-ounce) cans whole tomatoes in juice, drained, reserving juice, and finely chopped
* 1 tablespoon tomato paste
* 1 Turkish or 1/2 California bay leaf
* 1 teaspoon salt
For meatballs:
* 1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf)
* 1/3 cup whole milk
* 1 pound meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal)
* 2 garlic cloves, minced
* 1 ounce finely grated Pecorino Romano (1/2 cup)
* 1 large egg, lightly beaten
* 1/4 cup finely chopped fresh flat-leaf parsley
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup vegetable oil
For filling:
* 1 pound ricotta (preferably fresh)
* 1 large egg, lightly beaten
* 1 ounce finely grated Pecorino Romano (1/2 cup)
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon salt
For pasta and assembly:
* 3/4 pound dried egg fettuccine
* 1/2 pound chilled fresh mozzarella, coarsely grated
Preparation
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
Form and fry meatballs:
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
Make filling:
Stir together all filling ingredients until combined well.
Boil and bake Pasta:
Put oven rack in middle position and preheat oven to 425°F.
Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.
Cooks' note: • Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.
add your own note
note: it was great. make it again.
yield: Makes 8 to 10 servings
active time: 1 1/2 hr
total time: 2 1/4 hr
Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne... more ›
subscribe to Gourmet
Ingredients
For tomato sauce:
* 3 tablespoons olive oil
* 1 medium onion, finely chopped
* 3 garlic cloves, minced
* 1/2 teaspoon dried oregano, crumbled
* 2 (28-ounce) cans whole tomatoes in juice, drained, reserving juice, and finely chopped
* 1 tablespoon tomato paste
* 1 Turkish or 1/2 California bay leaf
* 1 teaspoon salt
For meatballs:
* 1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf)
* 1/3 cup whole milk
* 1 pound meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal)
* 2 garlic cloves, minced
* 1 ounce finely grated Pecorino Romano (1/2 cup)
* 1 large egg, lightly beaten
* 1/4 cup finely chopped fresh flat-leaf parsley
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup vegetable oil
For filling:
* 1 pound ricotta (preferably fresh)
* 1 large egg, lightly beaten
* 1 ounce finely grated Pecorino Romano (1/2 cup)
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon salt
For pasta and assembly:
* 3/4 pound dried egg fettuccine
* 1/2 pound chilled fresh mozzarella, coarsely grated
Preparation
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
Form and fry meatballs:
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
Make filling:
Stir together all filling ingredients until combined well.
Boil and bake Pasta:
Put oven rack in middle position and preheat oven to 425°F.
Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.
Cooks' note: • Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.
add your own note
Saturday, April 11, 2009
baked shrimp in tomato feta
can i tell you how easy this is, and how freaking delicious? karin licked the plate, practically. the folks who cooked murmured. and my husband, who ate it first, was unhappy that i took the leftovers for an appetizer to a friend's steak grill on any given friday, after the bistro. so there you are. it even keeps. 's a keeper.
Ingredients
* 1 Tbsp olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
Method
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake until shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
Serves 4.
Ingredients
* 1 Tbsp olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)
Method
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake until shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
Serves 4.
Friday, April 10, 2009
glazed baked ham
the mustard/brown sugar with cloves is the standby. the thyme was new, and it was lovely.
* 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-11 pounds
Sweet Hot Honey Mustard Glaze
* 3 Tbsp sweet hot honey mustard (or brown mustard with honey)
* 2 Tbsp brown sugar
* About 50 cloves
OR
Honey Thyme Glaze
* 3 Tbsp melted butter
* 2 Tbsp chopped fresh thyme (or 2 teaspoons dry)
* 1/4 cup cider vinegar
* 1/4 cup honey
* 1 Tbsp brown sugar
* 1 teaspoon Worcestershire sauce
Honey Thyme Glaze adapted from Gourmet
Method
1 Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.
glazed-ham-4.jpg
2 Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn't necessary.
glazed-ham-2.jpg glazed-ham-3.jpg
3 If using cloves (with the Sweet Honey Mustard Glaze), you can either put them in before applying the glaze or after. They look better if applied after, but it is easier to see the lines in the ham as a guide for placement if you put them in first. Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. (Some people put the cloves in the intersection points of the scores. Do as you wish. You just want a nice pattern.)
4 Prepare glaze.
If using the sweet honey mustard glaze, mix the mustard with the brown sugar in a small bowl.
If using the honey thyme glaze, mix thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 1 Tbsp, remove from heat. Whisk in the butter and thyme. Add the honey, the brown sugar, and the Worcestershire sauce.
glazed-ham-5.jpg
4 Using a pastry brush, brush whichever glaze you are using over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.
5 Place ham in oven. Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer). (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating.) Baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil.
6 When the ham has reached the desired temperature, finish it off in the broiler for a minute or two just to get some nice browning on the top. Take the pan out of the oven and brush the ham all over with pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.
glazed-ham-6.jpg glazed-ham-7.jpg
glazed-ham-8.jpg glazed-ham-9.jpg
7 To slice a bone-in ham, cut around the bone first. Then use a long, sharp knife to slice off pieces around the bone.
Another way to slice the ham is to make first a slice on wide end to get a flat lying surface. Then stand the ham upright on the wide end and make slices down the side, working around the bone.
Remember to save the ham bone for soup!
Easily serves a dozen, with leftovers.
* 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-11 pounds
Sweet Hot Honey Mustard Glaze
* 3 Tbsp sweet hot honey mustard (or brown mustard with honey)
* 2 Tbsp brown sugar
* About 50 cloves
OR
Honey Thyme Glaze
* 3 Tbsp melted butter
* 2 Tbsp chopped fresh thyme (or 2 teaspoons dry)
* 1/4 cup cider vinegar
* 1/4 cup honey
* 1 Tbsp brown sugar
* 1 teaspoon Worcestershire sauce
Honey Thyme Glaze adapted from Gourmet
Method
1 Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.
glazed-ham-4.jpg
2 Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn't necessary.
glazed-ham-2.jpg glazed-ham-3.jpg
3 If using cloves (with the Sweet Honey Mustard Glaze), you can either put them in before applying the glaze or after. They look better if applied after, but it is easier to see the lines in the ham as a guide for placement if you put them in first. Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. (Some people put the cloves in the intersection points of the scores. Do as you wish. You just want a nice pattern.)
4 Prepare glaze.
If using the sweet honey mustard glaze, mix the mustard with the brown sugar in a small bowl.
If using the honey thyme glaze, mix thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 1 Tbsp, remove from heat. Whisk in the butter and thyme. Add the honey, the brown sugar, and the Worcestershire sauce.
glazed-ham-5.jpg
4 Using a pastry brush, brush whichever glaze you are using over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.
5 Place ham in oven. Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer). (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating.) Baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil.
6 When the ham has reached the desired temperature, finish it off in the broiler for a minute or two just to get some nice browning on the top. Take the pan out of the oven and brush the ham all over with pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.
glazed-ham-6.jpg glazed-ham-7.jpg
glazed-ham-8.jpg glazed-ham-9.jpg
7 To slice a bone-in ham, cut around the bone first. Then use a long, sharp knife to slice off pieces around the bone.
Another way to slice the ham is to make first a slice on wide end to get a flat lying surface. Then stand the ham upright on the wide end and make slices down the side, working around the bone.
Remember to save the ham bone for soup!
Easily serves a dozen, with leftovers.
ham with thyme honey glaze
* 3 tablespoons unsalted butter
* 2 tablespoons chopped thyme
* 1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
* 1/4 cup cider vinegar
* 1/2 cup mild honey
* 1 teaspoon Worcestershire sauce
Preparation
Melt butter with thyme and let stand until ready to use.
Preheat oven to 350°F with rack in lower third.
Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
* 2 tablespoons chopped thyme
* 1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
* 1/4 cup cider vinegar
* 1/2 cup mild honey
* 1 teaspoon Worcestershire sauce
Preparation
Melt butter with thyme and let stand until ready to use.
Preheat oven to 350°F with rack in lower third.
Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
Easter Vigil dinner
I just got invited to the tournament on Sunday. Dang. i meant to get ingredients to make tomato aspic. Maybe i have them. I want to have an easter dinner though: baked ham, devilled eggs, asparagus, green beans, spinach....hmmmm.....
Update on Saturday: now we have company coming after the tournament.
I made the aspic, and a pecan cheese ring to fill with strawberry jam. The honey thyme glaze is made, asparagus and broccoli were blanched and are cooling, the eggs are stuffed, and artichoke rice is simmering, to be chilled and made into a rice salad. oh and i'm going to make the shrimp feta in tomato sauce.
so there.
eat your hearts out, you tennessee and illinois contingent.
Update on Saturday: now we have company coming after the tournament.
I made the aspic, and a pecan cheese ring to fill with strawberry jam. The honey thyme glaze is made, asparagus and broccoli were blanched and are cooling, the eggs are stuffed, and artichoke rice is simmering, to be chilled and made into a rice salad. oh and i'm going to make the shrimp feta in tomato sauce.
so there.
eat your hearts out, you tennessee and illinois contingent.
Almond Olive Oil Tuiles
Almond Olive-Oil Tuiles
Gourmet | April 2009
by Melissa Roberts
100% would make it again
user rating
main ingredients Egg, Almond
type Cookie
dietary considerations Kosher, Kosher for Passover
yield: Makes about 18 cookies
active time: 15 min
total time: 45 min
These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them... more ›
subscribe to Gourmet
Ingredients
* 1/4 cup sugar
* 1 large egg white
* 6 tablespoons potato starch
* 1/4 cup mild olive oil
* 1/2 teaspoon grated lemon zest
* 1/4 teaspoon salt
* 1/4 teaspoon pure almond extract
* 1/3 cup sliced almonds
* Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat
Preparation
Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
Whisk together all ingredients except sliced almonds until smooth.
Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.
Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
Make more cookies in same manner on cooled baking sheet.
Cooks' notes: •If cookies become to crisp to curl, return to oven to soften 1 minutes.
•Cookies can be made 2 days ahead and kept in an airtight container at room temperature.
Gourmet | April 2009
by Melissa Roberts
100% would make it again
user rating
main ingredients Egg, Almond
type Cookie
dietary considerations Kosher, Kosher for Passover
yield: Makes about 18 cookies
active time: 15 min
total time: 45 min
These wafer-thin cookies may have been created with Passover in mind, but their shattering crispness and perfume of almonds and lemon make them... more ›
subscribe to Gourmet
Ingredients
* 1/4 cup sugar
* 1 large egg white
* 6 tablespoons potato starch
* 1/4 cup mild olive oil
* 1/2 teaspoon grated lemon zest
* 1/4 teaspoon salt
* 1/4 teaspoon pure almond extract
* 1/3 cup sliced almonds
* Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat
Preparation
Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
Whisk together all ingredients except sliced almonds until smooth.
Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.
Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
Make more cookies in same manner on cooled baking sheet.
Cooks' notes: •If cookies become to crisp to curl, return to oven to soften 1 minutes.
•Cookies can be made 2 days ahead and kept in an airtight container at room temperature.
baby bran muffins
Baby Bran Muffin Recipe
These bran muffins are delicious hot out of the oven with a touch of butter and sprinkled with a few grains of salt. They are made from a yogurt and whole wheat base with minimal butter and can certainly hold their own against their not-as-nutritious counterparts. Adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971.
2 cups white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons raw natural cane sugar OR brown sugar
2 cups full fat yogurt
1 egg, lightly beaten
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted butter
1 cup of add-ins of your choice - raisins, chopped dried fruit, nuts, etc (optional)
Preheat oven to 425F degrees, racks in the middle.
In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.
Makes about two dozen tiny bran muffins or one dozen larger ones.
These bran muffins are delicious hot out of the oven with a touch of butter and sprinkled with a few grains of salt. They are made from a yogurt and whole wheat base with minimal butter and can certainly hold their own against their not-as-nutritious counterparts. Adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971.
2 cups white whole wheat flour OR stone ground whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons raw natural cane sugar OR brown sugar
2 cups full fat yogurt
1 egg, lightly beaten
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted butter
1 cup of add-ins of your choice - raisins, chopped dried fruit, nuts, etc (optional)
Preheat oven to 425F degrees, racks in the middle.
In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.
Makes about two dozen tiny bran muffins or one dozen larger ones.
Wednesday, April 08, 2009
fetuccine with yogurt and herbs
When I come across a recipe that I really want to try, I usually follow it to the letter so that I have an idea of how it SHOULD work, and then as soon as I'm done eating it, I am already coming up with ways to alter it. In this case, I can't say that I can come up with a single improvement.
The other day, I bummed a copy of Edible Portland (they're free in grocery stores around town) off my buddy so I could check out a recipe, and instead of making the one I'd planned to, I stumbled across this one instead. It requires prepping a day ahead, but since I plan my meals in advance, it wasn't a problem.
From Edible Portland (adapted from Cathy Whims, Chef/Owner, Nostrana)
2 cups whole milk yogurt
extra virgin olive oil
3 large onions, thinly sliced
sea salt
1 lb fettuccine
2 cups fresh herbs (a mixture of chervil, basil, parsley, chives, and fennel frond) roughly chopped
2 oz Proscuitto di Parma, thinly sliced (optional)
1 bunch green onions
1 cup grated pecorino
1. The day before, fold a long piece of cheesecloth in fourths. Spoon yogurt into its center and tie the bundle to the center of a long, wooden spoon. Lay the spoon across a bowl, so that the yogurt drains- whey will drip into the bowl below. Refrigerate for 8 hours or overnight. Remove yogurt from cheesecloth and bring to room temperature. Discard whey. (Editor's note: that business with the spoon sounds rather complicated. If you have one of those wire colander things, you can just set the cheesecloth in it, then spoon the yogurt on top, then set it in a bowl. That's what I did.)
2. Heat olive oil in large skillet. Add onions, toss well and reduce heat to medium-low. Cook, stirring occasionally, for 30 to 40 minutes or until the onions turn creamy and golden brown. Turn heat to low if onions darken too quickly. While cooking, add salt to taste, a little at a time. The onions can be caramelized in advance and kept in the refrigerator. (That's what I did. It made dinner prep go a lot smoother.)
3. Bring a six-quart pot of water to a boil. Season with sea salt- enough so that the water tastes like seawater. Drop in pasta. Cook until al dente and drain, reserving a half-cup of water. (Whoops, I just realized I used a whole cup. Oh well.)
4. Place thickened yogurt in a large bowl and whisk with the reserved hot water. Toss pasta with yogurt until coated. Add caramelized onions, herbs, proscuitto, and green onions. Season with salt & pepper and toss well.
5. Place pasta in a warm serving bowl. Garnish with pecorino and a drizzle of olive oil. Serve.
(Makes 6 servings.)
Woo! The only thing I'd do differently next time is cut the recipe in half for my own little family. We were lucky to have a dinner guest this evening, or we'd surely have had a ridiculous amount of leftovers (though there's still a good sized portion sitting in my fridge right now). The tanginess of the yogurt was delicious, the caramelized onions gave the whole dish a sweet and savory touch, and the fresh herbs were delightful, of course. I loved that it had the weight and feel of a nice thick alfredo sauce, but without making me feel like total crap after I was done eating it. I didn't have any proscuitto or bacon or anything like that on hand, but next time I make this, I'm definitely going to throw some in. Because you know- meat.
The other day, I bummed a copy of Edible Portland (they're free in grocery stores around town) off my buddy so I could check out a recipe, and instead of making the one I'd planned to, I stumbled across this one instead. It requires prepping a day ahead, but since I plan my meals in advance, it wasn't a problem.
From Edible Portland (adapted from Cathy Whims, Chef/Owner, Nostrana)
2 cups whole milk yogurt
extra virgin olive oil
3 large onions, thinly sliced
sea salt
1 lb fettuccine
2 cups fresh herbs (a mixture of chervil, basil, parsley, chives, and fennel frond) roughly chopped
2 oz Proscuitto di Parma, thinly sliced (optional)
1 bunch green onions
1 cup grated pecorino
1. The day before, fold a long piece of cheesecloth in fourths. Spoon yogurt into its center and tie the bundle to the center of a long, wooden spoon. Lay the spoon across a bowl, so that the yogurt drains- whey will drip into the bowl below. Refrigerate for 8 hours or overnight. Remove yogurt from cheesecloth and bring to room temperature. Discard whey. (Editor's note: that business with the spoon sounds rather complicated. If you have one of those wire colander things, you can just set the cheesecloth in it, then spoon the yogurt on top, then set it in a bowl. That's what I did.)
2. Heat olive oil in large skillet. Add onions, toss well and reduce heat to medium-low. Cook, stirring occasionally, for 30 to 40 minutes or until the onions turn creamy and golden brown. Turn heat to low if onions darken too quickly. While cooking, add salt to taste, a little at a time. The onions can be caramelized in advance and kept in the refrigerator. (That's what I did. It made dinner prep go a lot smoother.)
3. Bring a six-quart pot of water to a boil. Season with sea salt- enough so that the water tastes like seawater. Drop in pasta. Cook until al dente and drain, reserving a half-cup of water. (Whoops, I just realized I used a whole cup. Oh well.)
4. Place thickened yogurt in a large bowl and whisk with the reserved hot water. Toss pasta with yogurt until coated. Add caramelized onions, herbs, proscuitto, and green onions. Season with salt & pepper and toss well.
5. Place pasta in a warm serving bowl. Garnish with pecorino and a drizzle of olive oil. Serve.
(Makes 6 servings.)
Woo! The only thing I'd do differently next time is cut the recipe in half for my own little family. We were lucky to have a dinner guest this evening, or we'd surely have had a ridiculous amount of leftovers (though there's still a good sized portion sitting in my fridge right now). The tanginess of the yogurt was delicious, the caramelized onions gave the whole dish a sweet and savory touch, and the fresh herbs were delightful, of course. I loved that it had the weight and feel of a nice thick alfredo sauce, but without making me feel like total crap after I was done eating it. I didn't have any proscuitto or bacon or anything like that on hand, but next time I make this, I'm definitely going to throw some in. Because you know- meat.
basic chocolate cake
Basic Chocolate Cake Recipe
I typically make this frosting just before serving. I should also mention that you'll want to give your coconut milk a good shake (or stir) before using it - it tends to separate in the can.
2 1/2 cups whole wheat pastry flour
3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
1 tablespoon baking powder (look for non-aluminum type)
3/4 teaspoon fine grain sea salt
1/2 cup barely melted unsalted butter (or coconut oil)
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup coconut milk, room temp
8 ounces good-quality bittersweet chocolate, shaved or finely chopped
Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).
Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below).
Chocolate Whipped Cream Frosting
2 ounces bittersweet chocolate (chopped)
1/4 cup unsalted butter, room temperature
1/4 cup maple syrup
1 cup heavy cream, whipped to stiff peaks
To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn't what you're after.
Makes one 8x8 or 9x9 cake.
I typically make this frosting just before serving. I should also mention that you'll want to give your coconut milk a good shake (or stir) before using it - it tends to separate in the can.
2 1/2 cups whole wheat pastry flour
3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
1 tablespoon baking powder (look for non-aluminum type)
3/4 teaspoon fine grain sea salt
1/2 cup barely melted unsalted butter (or coconut oil)
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup coconut milk, room temp
8 ounces good-quality bittersweet chocolate, shaved or finely chopped
Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).
Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below).
Chocolate Whipped Cream Frosting
2 ounces bittersweet chocolate (chopped)
1/4 cup unsalted butter, room temperature
1/4 cup maple syrup
1 cup heavy cream, whipped to stiff peaks
To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn't what you're after.
Makes one 8x8 or 9x9 cake.
Saturday, April 04, 2009
roast beef hash
i roasted half of a beef tenderloin this week. we had beef tenderloin salad for lunch. if i don't use the beef, i'll make this tomorrow for lunch.
* 2 pounds russet potatoes, peeled and cut into 1/4-inch dice
* 1/2 pound leftover roast beef/ cut into 1/4-inch dice
* 1/4 pound thick-sliced bacon, cut into 1/4-inch dice
* 1 onion, chopped
* 1 each red and green bell pepper, seeded and cut into 1/4-inch dice
* 1/4 teaspoon nutmeg
* Salt and pepper, to taste
* 1 tablespoon orange zest
* 4 tablespoons chopped parsley
* 6 poached eggs, for serving
Preparation
1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.
2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.
3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.
* 2 pounds russet potatoes, peeled and cut into 1/4-inch dice
* 1/2 pound leftover roast beef/ cut into 1/4-inch dice
* 1/4 pound thick-sliced bacon, cut into 1/4-inch dice
* 1 onion, chopped
* 1 each red and green bell pepper, seeded and cut into 1/4-inch dice
* 1/4 teaspoon nutmeg
* Salt and pepper, to taste
* 1 tablespoon orange zest
* 4 tablespoons chopped parsley
* 6 poached eggs, for serving
Preparation
1. Cook the potatoes in boiling salted water until tender, 8 minutes. Drain and place in a large bowl with the beef.
2. Cook the bacon over medium heat to render the fat, 5 minutes. Add the onion and bell peppers; cook, stirring, for 5 minutes. Remove with a slotted spoon and add to the potatoes and roast beef, along with the nutmeg, salt, pepper, orange zest and 2 tablespoons of the parsley. Toss.
3. Discard all but 2 tablespoons of the fat from the skillet, then spread the hash mixture evenly in the skillet and weight it down with something heavy, like a smaller skillet. Cook over medium-high heat until golden brown on the bottom, about 5 minutes. Turn the hash over with a spatula and cook until golden brown, 5 to 7 minutes. Spoon the hash onto six plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.
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