from 101 (heidi), who got it from a 1974 gourmet cookbook and revised it. she insists on unsulphered molasses. it looks like a chocolate cake. she also recommends dusting it with powdered sugar and serving with whipped cream.
Old-Fashioned Blueberry Cake Recipe
For those of you who want to use a whole grain flour here, I think I'd start by trying a 50/50 blend - half whole wheat pastry flour, half unbleached all-purpose flour. If you have a very fine, powdery soft whole wheat pastry flour, you might be able to get away with using it for 100% of the flour, but some of the whole wheat pastry flour has ragged, rustic texture that might be a problem here.
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1/2 teaspoon cider vinegar
5 tablespoons milk (divided)
1/2 cup unsulphered molasses
2 large eggs, lightly beaten
3 tablespoons unsalted butter, barely melted
1 1/2 cups blueberries, frozen
1 teaspoon flour
Serve with a sprinkling of powdered sugar (optional), or a big dollop of sweetened freshly whipped cream
Preheat your oven to 350F degrees. Butter and flour a 9-inch round cake pan (or equivalent).
In a large bowl sift together the flour, baking powder, baking soda, and salt.
In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk. In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs.
Pour the wet ingredients over the dry and stir until just barely combined. Stir in the butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.
Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes and then serve sprinkled with powdered sugar, or with a dollop of whipped cream on the side. We just enjoyed this cake served straight out of the pan, but you can turn it out if you like.
Serves 8 - 10.
Friday, August 28, 2009
Saturday, August 22, 2009
broiled merigue peaches
* 2 ripe peaches, halved and pitted
* 3 tablespoons plus 1 teaspoon sugar, divided
* 1 large egg white
* 2 tablespoons finely chopped sesame candy or crushed amaretti
Preparation
Preheat broiler.
Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.
Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.
Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).
* 3 tablespoons plus 1 teaspoon sugar, divided
* 1 large egg white
* 2 tablespoons finely chopped sesame candy or crushed amaretti
Preparation
Preheat broiler.
Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.
Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.
Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).
Friday, August 21, 2009
Watermelon Lemonade
Adapted from Bubby’s
Makes enough to fill two glasses with ice cubes; we quadrupled it to fill a pitcher. We already need more.
1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.
Spritzy variation: I have never met a beverage I didn’t think would taste better bubbly, thus, if you’re looking for a spritzier version of this, swap one-third (1/4 cup) or more of the water with seltzer or sparkling water.
Boozy variation: My husband thinks this would taste even better with a splash of vodka. I am not one to argue.
* Make your own simple syrup: Please. I see it sold in stores and it just boggles my mind. Simmer one part water with one part sugar (I did a cup of each and ended up with more than I needed for a quadruple batch) until sugar has dissolved. Let cool. Or, you can use my speedier method where you simmer one part sugar with half as much water and once it has dissolved, add the second half of the water, cold, which cools the mixture down faster (when you like nothing to slow your pace to the nearest mocktail).
Makes enough to fill two glasses with ice cubes; we quadrupled it to fill a pitcher. We already need more.
1/4 cup (2 ounces) fresh-squeezed lemon juice
1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
3 tablespoons (1 1/2 ounces) simple syrup*
3/4 cup (6 ounces) cold water
Stir it all together and serve over ice. Garnish it with a thin watermelon or lemon wedge, if you’re feeling fancy.
Spritzy variation: I have never met a beverage I didn’t think would taste better bubbly, thus, if you’re looking for a spritzier version of this, swap one-third (1/4 cup) or more of the water with seltzer or sparkling water.
Boozy variation: My husband thinks this would taste even better with a splash of vodka. I am not one to argue.
* Make your own simple syrup: Please. I see it sold in stores and it just boggles my mind. Simmer one part water with one part sugar (I did a cup of each and ended up with more than I needed for a quadruple batch) until sugar has dissolved. Let cool. Or, you can use my speedier method where you simmer one part sugar with half as much water and once it has dissolved, add the second half of the water, cold, which cools the mixture down faster (when you like nothing to slow your pace to the nearest mocktail).
Porkchops with Mushroom Bourbon Cream Sauce Recipe
P
* 2 Tbsp olive oil
* 1 lb button mushrooms, sliced
* 1/4 cup chopped onions
* 2 large garlic cloves, chopped
* 1/2 cup dry white wine (e.g. Sauvignon Blanc)
* 1 cup chicken stock
* 1/2 cup heavy cream
* 1/4 cup bourbon whisky
* Salt and pepper
* 1 large egg
* 2 Tbsp water
* 4 6-7 oz center-cut pork chops
* All purpose flour
* 2 cups fresh bread crumbs
* 3 Tbsp olive oil or grapeseed oil
* 2 Tbsp minced fresh basil
Method
1 Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock, and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.
2 Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.
3 When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.
Serves 4.
* 2 Tbsp olive oil
* 1 lb button mushrooms, sliced
* 1/4 cup chopped onions
* 2 large garlic cloves, chopped
* 1/2 cup dry white wine (e.g. Sauvignon Blanc)
* 1 cup chicken stock
* 1/2 cup heavy cream
* 1/4 cup bourbon whisky
* Salt and pepper
* 1 large egg
* 2 Tbsp water
* 4 6-7 oz center-cut pork chops
* All purpose flour
* 2 cups fresh bread crumbs
* 3 Tbsp olive oil or grapeseed oil
* 2 Tbsp minced fresh basil
Method
1 Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock, and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.
2 Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.
3 When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.
Serves 4.
roasted vegetable orzo salad
i made this last night, roughly adapted from cucina viansa cookbook:
Carrots
onion
garlic
eggplant
zucchini
tomatoes
chop vegetables into salad-sized pieces, douse them with olive oil, salt and pepper, add thyme, rosemary and sage leaves, and roast in a 425 oven for 35 minutes.
Add cooked whole wheat orzo, more olive oil, sherry vinegar, lemon juice, toasted pine nuts, chopped calamata olives, goat cheese, more s and p. toss. refridgerate.
Carrots
onion
garlic
eggplant
zucchini
tomatoes
chop vegetables into salad-sized pieces, douse them with olive oil, salt and pepper, add thyme, rosemary and sage leaves, and roast in a 425 oven for 35 minutes.
Add cooked whole wheat orzo, more olive oil, sherry vinegar, lemon juice, toasted pine nuts, chopped calamata olives, goat cheese, more s and p. toss. refridgerate.
grilled eggplant and olive pizza
smitten kitchen
Makes 4 hearty dinner servings, or 9 appetizer-size portions
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
1 pound store-bought pizza or homemade pizza dough at room temperature (1 1/2 of this recipe will yield a 1-pound dough)
5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
Handful pitted green olives, coarsely chopped (1/3 cup)
1/4 cup chopped flat-leaf parsley
To make this pizza on a grill, or in a grill pan: Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill over direct medium heat, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly one-inch pieces and set aside.
Stretch dough into about a 12- by 10-inch rectangle (or into the shape of your grill pan, which in my case, was square) on a large baking sheet or your counter and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, about 2 to 3 minutes.
Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley (whoops, forgot mine) over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 to 5 minutes. (If you’re using an oven-safe grill pan, you can slide the pan into a preheated 500 degree oven at this point, as we did, which gets the toppings that much more blistered.) Season to taste with salt, pepper and a red pepper flakes.
To make this pizza in the oven: You can either fry or roast the eggplant slices, brushed with garlic oil, until tender. Prepare the pizza as you would any other, rolling or stretching out the dough, mounding on the toppings and sliding it onto a baking sheet or pizza stone in an oven that has been preheated to its top temperature. It will be ready in about 10 minutes.
Makes 4 hearty dinner servings, or 9 appetizer-size portions
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
1 pound store-bought pizza or homemade pizza dough at room temperature (1 1/2 of this recipe will yield a 1-pound dough)
5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
Handful pitted green olives, coarsely chopped (1/3 cup)
1/4 cup chopped flat-leaf parsley
To make this pizza on a grill, or in a grill pan: Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill over direct medium heat, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly one-inch pieces and set aside.
Stretch dough into about a 12- by 10-inch rectangle (or into the shape of your grill pan, which in my case, was square) on a large baking sheet or your counter and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, about 2 to 3 minutes.
Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley (whoops, forgot mine) over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 to 5 minutes. (If you’re using an oven-safe grill pan, you can slide the pan into a preheated 500 degree oven at this point, as we did, which gets the toppings that much more blistered.) Season to taste with salt, pepper and a red pepper flakes.
To make this pizza in the oven: You can either fry or roast the eggplant slices, brushed with garlic oil, until tender. Prepare the pizza as you would any other, rolling or stretching out the dough, mounding on the toppings and sliding it onto a baking sheet or pizza stone in an oven that has been preheated to its top temperature. It will be ready in about 10 minutes.
Monday, August 10, 2009
double vanilla cupcakes
from the blog vanilla garlic, posted on simply recipes. a lil bro food?
Ingredients
Cupcake
* 1 ½ cups + 2 tablespoons all-purpose flour
* 1/4 teaspoon kosher salt
* 1 1/4 teaspoons baking powder
* 1/2 cup unsalted butter, room temperature
* 1 cup sugar
* 1 egg plus 2 egg whites
* 1/2 cup whole milk
* 1/4 cup sour cream
* 1 1/2 teaspoons of vanilla extract
* 1/2 vanilla bean (or one whole bean if you can spare it)
Frosting
* 1/2 cup unsalted butter, room temperature
* 1 1/4 cups of powdered sugar
* 1/2 vanilla bean (or 1 teaspoon of vanilla extract)
Method
1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)
2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.
3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.
4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.
5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.
Frosting
Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.
Makes about one dozen cupcakes.
Ingredients
Cupcake
* 1 ½ cups + 2 tablespoons all-purpose flour
* 1/4 teaspoon kosher salt
* 1 1/4 teaspoons baking powder
* 1/2 cup unsalted butter, room temperature
* 1 cup sugar
* 1 egg plus 2 egg whites
* 1/2 cup whole milk
* 1/4 cup sour cream
* 1 1/2 teaspoons of vanilla extract
* 1/2 vanilla bean (or one whole bean if you can spare it)
Frosting
* 1/2 cup unsalted butter, room temperature
* 1 1/4 cups of powdered sugar
* 1/2 vanilla bean (or 1 teaspoon of vanilla extract)
Method
1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)
2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.
3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.
4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.
5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.
Frosting
Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.
Makes about one dozen cupcakes.
Saturday, August 08, 2009
Eggplant and Red Pepper Terrine
Recipe adapted from Jacques Pepin, by Simply Recipes/Epicurious.
Use high-quality, soft, fresh Mozzarella (the kind packed in water in the refrigerated section of the grocery store).
Ingredients
Terrine ingredients:
* 3 large red bell peppers (about 1 1/2 lbs)
* 2 large, long (11-inch), firm eggplants (about 2 1/2 lbs)
* 2 Tbsp grapeseed or peanut oil (high smoke-point oil)
* 1 1/2 cups loosely-packed flat-leaf parsley leaves
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
Raw tomato sauce:
* 3 cloves of garlic, peeled and finely chopped
* 2 to 3 ripe tomatoes (1 1/4 lbs), each cut into 6 to 8 pieces
* 1/4 cup virgin olive oil
* 2 Tbsp red wine vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon Tabasco sauce
Method
1 Prepare the red peppers. Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occassionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a brown paper or plastic bag and close the bag. Let the peppers steam in their own residual heat inside the bag for 10 minutes. Then peel them (the skin will slide off) and remove the seeds.
Note that Trader Joe's makes an excellent bottled cooked red pepper that can be used as a shortcut to the above step.
2 Prepare the eggplants. Heat a grill or grill pan until very hot. Cut the eggplants lengthwise into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with the grapeseed or peanut oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tentlike lid of aluminum foil and place it over the eggplant as it cooks.
3 Prepare the parsley. While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
4 Build the terrine. Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press on the wrap to compact the mixture. Refrigerate.
At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
5 Prepare the sauce. Place the garlic and tomatoes in a blender and blend until smooth. Push the mixture through a food mill (fitted with a fine screen) over a bowl. Add the remainder of the sauce ingredients. Mix well.
To serve, pour some of the sauce on a large platter and unmold the terrine in the center. Cut it into slices and serve with the remainder of the sauce.
Use high-quality, soft, fresh Mozzarella (the kind packed in water in the refrigerated section of the grocery store).
Ingredients
Terrine ingredients:
* 3 large red bell peppers (about 1 1/2 lbs)
* 2 large, long (11-inch), firm eggplants (about 2 1/2 lbs)
* 2 Tbsp grapeseed or peanut oil (high smoke-point oil)
* 1 1/2 cups loosely-packed flat-leaf parsley leaves
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
Raw tomato sauce:
* 3 cloves of garlic, peeled and finely chopped
* 2 to 3 ripe tomatoes (1 1/4 lbs), each cut into 6 to 8 pieces
* 1/4 cup virgin olive oil
* 2 Tbsp red wine vinegar
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon Tabasco sauce
Method
1 Prepare the red peppers. Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occassionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a brown paper or plastic bag and close the bag. Let the peppers steam in their own residual heat inside the bag for 10 minutes. Then peel them (the skin will slide off) and remove the seeds.
Note that Trader Joe's makes an excellent bottled cooked red pepper that can be used as a shortcut to the above step.
2 Prepare the eggplants. Heat a grill or grill pan until very hot. Cut the eggplants lengthwise into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with the grapeseed or peanut oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tentlike lid of aluminum foil and place it over the eggplant as it cooks.
3 Prepare the parsley. While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
4 Build the terrine. Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press on the wrap to compact the mixture. Refrigerate.
At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
5 Prepare the sauce. Place the garlic and tomatoes in a blender and blend until smooth. Push the mixture through a food mill (fitted with a fine screen) over a bowl. Add the remainder of the sauce ingredients. Mix well.
To serve, pour some of the sauce on a large platter and unmold the terrine in the center. Cut it into slices and serve with the remainder of the sauce.
Chicken Prosciutto
Preparation time: 25 minutes
Ingredients
* 4 skinless, boneless chicken breast halves
* Freshly ground black pepper
* 1 stick (1/2 cup) unsalted butter
* 8 whole fresh sage leaves
* 1/4 pound very thinly sliced prosciutto
* 2 eggs, beaten
* 8 thin slices Italian Fontina cheese (about 2 oz)
Sauce:
* 1 cup dry white wine
* 1 Tbsp minced fresh sage
* 1/2 stick unsalted butter, chilled
1 Trim the chicken tenderloins away from the breasts, and reserve for another use. Cut each breast half in half, horizontally. Trim away any excess fat. Place the 8 chicken breast pieces between two large pieces of wax paper. Pound the pieces with a mallet until each one is about 1/8 inch thick. Season with ground pepper and set aside.
2 Heat the butter over medium heat in a large sauté pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove the sage leaves from the pan and place a leaf on each of the chicken pieces. Next wrap each chicken piece with a single layer of prosciutto.
3 Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Working in batches so that you do not crowd the chicken in the pan, place the chicken pieces in the pan. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.
4 Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with the sauce.
5 While the cheese is melting, pour out the butter from the sauté pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.
Ingredients
* 4 skinless, boneless chicken breast halves
* Freshly ground black pepper
* 1 stick (1/2 cup) unsalted butter
* 8 whole fresh sage leaves
* 1/4 pound very thinly sliced prosciutto
* 2 eggs, beaten
* 8 thin slices Italian Fontina cheese (about 2 oz)
Sauce:
* 1 cup dry white wine
* 1 Tbsp minced fresh sage
* 1/2 stick unsalted butter, chilled
1 Trim the chicken tenderloins away from the breasts, and reserve for another use. Cut each breast half in half, horizontally. Trim away any excess fat. Place the 8 chicken breast pieces between two large pieces of wax paper. Pound the pieces with a mallet until each one is about 1/8 inch thick. Season with ground pepper and set aside.
2 Heat the butter over medium heat in a large sauté pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove the sage leaves from the pan and place a leaf on each of the chicken pieces. Next wrap each chicken piece with a single layer of prosciutto.
3 Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Working in batches so that you do not crowd the chicken in the pan, place the chicken pieces in the pan. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.
4 Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with the sauce.
5 While the cheese is melting, pour out the butter from the sauté pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.
party food
thursday i had a party. i made some 'tizers and had some wine, but when we get together, this group, we bring stuff along as we can. so i have a fridge full of stuff, and i need to make an appetizer for dinner at a friend's tonight, at which the hostess is having no carbs and another guest is watching every calorie.
i guess i could bring celery sticks.
but i'm not. i'm making the kale chips just posted and bringing this:
leftover spinach-artichoke dip from the butcher shop
leftover crab artichoke dip from fresh market
enriched with:
crumbled bacon (2 slices thick cut leftover from breakfast thurs)
whole antipasto garlic cloves and red peppers, chopped from the publix deli
quartered grape tomatoes from my garden
chopped banana pepper
1 medium sized caramelized onion (yes this was in the fridge)
lemon juice
lemon zest
olive oil drizzed on top
salt and pepper if you need it but probably no salt required)
basil chiffonade artfully scattered atop
and i'm roasting a peach, sliced, with a banana pepper and onion slivers, and melting (leftover) brie on it to top olive bread with. this will be either lunch when david gets home, or another app for those not shy of certains foods like cheese and bread.
i guess i could bring celery sticks.
but i'm not. i'm making the kale chips just posted and bringing this:
leftover spinach-artichoke dip from the butcher shop
leftover crab artichoke dip from fresh market
enriched with:
crumbled bacon (2 slices thick cut leftover from breakfast thurs)
whole antipasto garlic cloves and red peppers, chopped from the publix deli
quartered grape tomatoes from my garden
chopped banana pepper
1 medium sized caramelized onion (yes this was in the fridge)
lemon juice
lemon zest
olive oil drizzed on top
salt and pepper if you need it but probably no salt required)
basil chiffonade artfully scattered atop
and i'm roasting a peach, sliced, with a banana pepper and onion slivers, and melting (leftover) brie on it to top olive bread with. this will be either lunch when david gets home, or another app for those not shy of certains foods like cheese and bread.
kale chips
Kale Chips
1 bunch of kale
2 Tbs olive oil
1/2 lemon, juiced
1 tsp salt
* Preheat oven to 200
* Wash kale thoroughly and let dry
* Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
* Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt
* Lay kale out on a cookie sheet or pizza pan
* Place in over and set timer for 30 minutes
* At 30 minutes, remove from oven and gently unstick kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy
* Allow to cool. Can store in fridge for up to a week
1 bunch of kale
2 Tbs olive oil
1/2 lemon, juiced
1 tsp salt
* Preheat oven to 200
* Wash kale thoroughly and let dry
* Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces
* Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt
* Lay kale out on a cookie sheet or pizza pan
* Place in over and set timer for 30 minutes
* At 30 minutes, remove from oven and gently unstick kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy
* Allow to cool. Can store in fridge for up to a week
ina garten's wheatberry salad
e loves this and so i'm going to try it.
* 1 cup hard winter wheatberries
* Kosher salt
* 1 cup finely diced red onion (1 onion)
* 6 tablespoons good olive oil, divided
* 2 tablespoons balsamic vinegar
* 3 scallions, minced, white and green parts
* 1/2 red bell pepper, small diced
* 1 carrot, small diced
* 1/2 teaspoon freshly ground black pepper
Directions
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.c
* 1 cup hard winter wheatberries
* Kosher salt
* 1 cup finely diced red onion (1 onion)
* 6 tablespoons good olive oil, divided
* 2 tablespoons balsamic vinegar
* 3 scallions, minced, white and green parts
* 1/2 red bell pepper, small diced
* 1 carrot, small diced
* 1/2 teaspoon freshly ground black pepper
Directions
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.c
Sunday, August 02, 2009
Peaches Sabayon (zabilione)
If you don't have peach brandy on hand, use additional white wine instead.
subscribe to Gourmet
Ingredients
* 3 medium peaches (1 lb total), halved, pitted, and each half cut into 8 wedges
* 2 teaspoons balsamic vinegar
* 1/4 cup sugar
* 4 large egg yolks
* 1/3 cup dry white wine
* 3 tablespoons peach brandy (or more wine)
* Special equipment: an instant-read thermometer
Preparation
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
Divide peaches and their juice among 4 bowls and top with sabayon.
subscribe to Gourmet
Ingredients
* 3 medium peaches (1 lb total), halved, pitted, and each half cut into 8 wedges
* 2 teaspoons balsamic vinegar
* 1/4 cup sugar
* 4 large egg yolks
* 1/3 cup dry white wine
* 3 tablespoons peach brandy (or more wine)
* Special equipment: an instant-read thermometer
Preparation
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
Divide peaches and their juice among 4 bowls and top with sabayon.
zucchini enchiladas
For enchiladas:
* 1 large white onion, cut crosswise into 1/2-inch-thick rounds
* 2 red bell peppers, quartered
* 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
* 12 (6-to 7-inch) soft corn tortillas
* 1/2 cup vegetable oil
* 6 ounces crumbled queso fresco or ricotta salata
For pumpkin-seed salsa:
* 1 tablespoon finely chopped fresh serrano chile, including seeds
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
* 1/2 cup vegetable oil
* 2 cups chopped cilantro
* 1/2 cup water
For tomato salsa:
* 2 medium tomatoes, chopped
* 1/4 cup finely chopped white onion
* 2 teaspoons finely chopped fresh serrano chile, including seeds
* 2 tablespoons fresh lime juice
* Garnish: cilantro leaves
Preparation
Start enchiladas:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Preheat oven to 350°F .
Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
Meanwhile, make pumpkin-seed salsa:
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Make tomato salsa:
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Assemble and fry enchiladas:
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.
Cooks' note: Vegetables can be cooked in an oiled hot grill pan.
* 1 large white onion, cut crosswise into 1/2-inch-thick rounds
* 2 red bell peppers, quartered
* 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
* 12 (6-to 7-inch) soft corn tortillas
* 1/2 cup vegetable oil
* 6 ounces crumbled queso fresco or ricotta salata
For pumpkin-seed salsa:
* 1 tablespoon finely chopped fresh serrano chile, including seeds
* 2 garlic cloves, minced
* 1 teaspoon ground cumin
* 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
* 1/2 cup vegetable oil
* 2 cups chopped cilantro
* 1/2 cup water
For tomato salsa:
* 2 medium tomatoes, chopped
* 1/4 cup finely chopped white onion
* 2 teaspoons finely chopped fresh serrano chile, including seeds
* 2 tablespoons fresh lime juice
* Garnish: cilantro leaves
Preparation
Start enchiladas:
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
Preheat oven to 350°F .
Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
Meanwhile, make pumpkin-seed salsa:
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Make tomato salsa:
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Assemble and fry enchiladas:
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.
Cooks' note: Vegetables can be cooked in an oiled hot grill pan.
marathon bean cookies
Marathon Cookies
My guess is that you could substitute spelt flour or all-purpose flour if you don't have whole wheat pastry flour on hand, or have difficulty finding it. Comments suggest using cardamom, almonds, cinnamon and chocolate chips as subs for various flavas. and other beans, including red lentils and garbanzos.
2 cups rolled oats (not instant oats)
1 cup whole wheat pastry flour
1 tablespoon aniseed, crushed in mortar and pestle (or spice grinder)
1 teaspoon baking powder
1 teaspoon baking soda
zest of one lemon
1/2 teaspoon fine grain sea salt
one 15-ounce can white kidney, great northern, or navy beans, rinsed & drained
1/4 cup olive oil
1 cup natural cane sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
1/3 cup chopped dates
1/3 cup sesame seeds
Preheat your oven to 350F degrees and place a rack in the top third. Line a cookie sheet with parchment paper and set aside.
Pulse the oats in a food processor (or blender) until they resemble a raggy flour. Transfer the oats to a large mixing bowl and whisk in the flour, aniseed, baking powder, baking soda, lemon zest and salt.
Pulse the beans and olive oil in the food processor until they are creamy. Add the sugar, egg, and vanilla extract and pulse until smooth. Scrap down the sides of the bowl once or twice along the way.
Pour the wet ingredients over the dry ingredients and stir until the ingredients start to come together. Sprinkle the dates across the top of the batter and stir until everything just comes together.
Place the sesames seeds in a bowl. Make each cookie with a scant 1/4 cup scoop of dough. Roll each scoop of dough into a ball then coat it with sesame seeds. Set each ball on the prepared baking sheet and with the palm of your hand flatten the dough just a bit (see photo). Repeat with the remaining dough, leaving at least an inch or so between each cookie - they'll spread a bit, but not much. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.
Makes about 1 1/2 dozen cookies. I'm not 100% sure about the yield here because I tested a variety of cookies sizes.
My guess is that you could substitute spelt flour or all-purpose flour if you don't have whole wheat pastry flour on hand, or have difficulty finding it. Comments suggest using cardamom, almonds, cinnamon and chocolate chips as subs for various flavas. and other beans, including red lentils and garbanzos.
2 cups rolled oats (not instant oats)
1 cup whole wheat pastry flour
1 tablespoon aniseed, crushed in mortar and pestle (or spice grinder)
1 teaspoon baking powder
1 teaspoon baking soda
zest of one lemon
1/2 teaspoon fine grain sea salt
one 15-ounce can white kidney, great northern, or navy beans, rinsed & drained
1/4 cup olive oil
1 cup natural cane sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
1/3 cup chopped dates
1/3 cup sesame seeds
Preheat your oven to 350F degrees and place a rack in the top third. Line a cookie sheet with parchment paper and set aside.
Pulse the oats in a food processor (or blender) until they resemble a raggy flour. Transfer the oats to a large mixing bowl and whisk in the flour, aniseed, baking powder, baking soda, lemon zest and salt.
Pulse the beans and olive oil in the food processor until they are creamy. Add the sugar, egg, and vanilla extract and pulse until smooth. Scrap down the sides of the bowl once or twice along the way.
Pour the wet ingredients over the dry ingredients and stir until the ingredients start to come together. Sprinkle the dates across the top of the batter and stir until everything just comes together.
Place the sesames seeds in a bowl. Make each cookie with a scant 1/4 cup scoop of dough. Roll each scoop of dough into a ball then coat it with sesame seeds. Set each ball on the prepared baking sheet and with the palm of your hand flatten the dough just a bit (see photo). Repeat with the remaining dough, leaving at least an inch or so between each cookie - they'll spread a bit, but not much. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.
Makes about 1 1/2 dozen cookies. I'm not 100% sure about the yield here because I tested a variety of cookies sizes.
Subscribe to:
Posts (Atom)
Subscribe To
Posts
All Comments