Gourmet | January 2009
by Gina Marie Miraglia Eriquez
yield: Serves 12 (antipasto) with remaining meat mixture for sunday ragù
active time: 40 min
total time: 40 min
This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù. Miraglia Eriquez's grandmother... more ›
Ingredients
2 cups coarse fresh bread crumbs (from an Italian or a French loaf)
1/3 cup whole milk
3/4 pound ground beef chuck
3/4 pound ground veal
3/4 pound ground pork (not lean)
3 garlic cloves, minced
1 3/4 cups grated Pecorino Romano (3 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1 1/2 cups vegetable oil
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Preparation
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.
Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .
Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.
Read More http://www.epicurious.com/recipes/food/views/-em-Polpette-em-Torpedo-Shaped-Meatballs-351154#ixzz1jwWTGCpq
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Thursday, January 19, 2012
Monday, August 15, 2011
easy little bread
http://www.101cookbooks.com/archives/easy-little-bread-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+101Cookbooks+%28101+Cookbooks%29&utm_content=Google+Feedfetcher
Monday, November 22, 2010
Wild Rice Dressing Recipe
101 cookbooks
If you can't find dried cranberries, use fresh ones and add 2-3 tablespoons of sugar to the mix. It's just as good.
Ingredients
* 2 cups wild rice, cooked, or 1 cup (one box) uncooked
* Salt
* 3/4 pound mushrooms, sliced
* 3 celery stalks, chopped
* 1 medium yellow or white onion, chopped
* 5 Tbsp unsalted butter
* 1 cup walnuts
* 1 1/2 cups dried cranberries
* 1-2 Tbsp fresh sage, minced
* 4 cups bread croutons
* 2 cups chicken, vegetable or turkey stock
Method
1 Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.
2 Preheat the oven to 350°F.
3 As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don't stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.
4 Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.
5 Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.
Serves 6-8 as a side dish.
If you can't find dried cranberries, use fresh ones and add 2-3 tablespoons of sugar to the mix. It's just as good.
Ingredients
* 2 cups wild rice, cooked, or 1 cup (one box) uncooked
* Salt
* 3/4 pound mushrooms, sliced
* 3 celery stalks, chopped
* 1 medium yellow or white onion, chopped
* 5 Tbsp unsalted butter
* 1 cup walnuts
* 1 1/2 cups dried cranberries
* 1-2 Tbsp fresh sage, minced
* 4 cups bread croutons
* 2 cups chicken, vegetable or turkey stock
Method
1 Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.
2 Preheat the oven to 350°F.
3 As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don't stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.
4 Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.
5 Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.
Serves 6-8 as a side dish.
Saturday, October 30, 2010
Raw Tuscan Kale Salad
this is great
Raw Tuscan Kale Salad
I doubled up on the breadcrumbs here. Because who doesn't like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute.
1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
Raw Tuscan Kale Salad
I doubled up on the breadcrumbs here. Because who doesn't like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute.
1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
stuffed baked pumpkin
* 1 pumpkin, about 3 pounds
* Salt and freshly ground pepper
* 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
* 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
* 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
* 4 slices bacon, cooked until crisp, drained, and chopped (my addition)
* About 1/4 cup snipped fresh chives or sliced scallions (my addition)
* 1 tablespoon minced fresh thyme (my addition)
* About 1/3 cup heavy cream
* Pinch of freshly grated nutmeg
print a shopping list for this recipe
Preparation
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.
Serving
You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
Storing
It's really best to eat this as soon as it's ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Bonne Idée
There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I’ve made it without bacon (a wonderful vegetarian dish), and I’ve also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Everything-Good-361169#ixzz13qvDjWr6
* Salt and freshly ground pepper
* 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
* 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
* 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
* 4 slices bacon, cooked until crisp, drained, and chopped (my addition)
* About 1/4 cup snipped fresh chives or sliced scallions (my addition)
* 1 tablespoon minced fresh thyme (my addition)
* About 1/3 cup heavy cream
* Pinch of freshly grated nutmeg
print a shopping list for this recipe
Preparation
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.
Serving
You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
Storing
It's really best to eat this as soon as it's ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Bonne Idée
There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I’ve made it without bacon (a wonderful vegetarian dish), and I’ve also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
Read More http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Everything-Good-361169#ixzz13qvDjWr6
Thursday, September 30, 2010
green bean slaw
Green Bean Slaw Recipe
I used a moscato from Trani, Italy here, but feel free to experiment with other sweet white wines. The one I used was about 14% alcohol - just the right amount of boozy for a salad like this. As far as advanced prep goes - you can make the dressing a day or two ahead of time if you like. And you can slice the green beans, and make the croutons a day ahead of time as well. I used a wood-fired oven spelt walnut bread for the croutons here, but use whatever good bread you have on hand.
2 small handfuls (about 1/2 cup) golden raisins
1 cup / 240 ml Moscato / sweet white wine
Dressing:
yolk of one hard-boiled egg
3 tablespoons creme fraiche or heavy cream
1/3 cup / 80ml extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon fine grain sea salt
-------------------------
1/2 a small cabbage, cored and shredded very finely
2 tablespoons white wine vinegar
2 big handfuls green beans or haricot verts, very thinly sliced and cooked in a pot of boiling salted water for 20 seconds, drained (well) immediately, and cooled under cold running water.
A big handful of arugula, roughly chopped
2 handfuls (about 3/4 cup) toasted walnut halves
2 handfuls of torn rustic bread, pan-toasted until golden in a big splash of olive oil
A bit of shaved pecorino cheese
Place the raisins in a small bowl and cover with the wine. Let soak overnight, or for at least a few hours.
To make the dressing, mash the yolk of the egg in a small bowl. Gradually mash and stir in the creme fraiche. Very slowly add the olive oil beating constantly. It should be smooth and glossy. Whisk in the vinegar and lastly the salt. Taste and adjust if needed.
When you're close to being ready to serve the salad, toss the cabbage and the vinegar together in a large bowl and let sit for 10 minutes.
Just before serving, drain the raisins and add to the cabbage. Add the green beans, arugula, and most of the walnuts. Toss a few times. Add about 2/3 of the dressing and toss gently, but well. Taste and add more dressing if you like. Add most of the croutons and most of the pecorino cheese, before tossing again. Serve topped with the remaining walnuts and pecorino.
Serves 6-8.
I used a moscato from Trani, Italy here, but feel free to experiment with other sweet white wines. The one I used was about 14% alcohol - just the right amount of boozy for a salad like this. As far as advanced prep goes - you can make the dressing a day or two ahead of time if you like. And you can slice the green beans, and make the croutons a day ahead of time as well. I used a wood-fired oven spelt walnut bread for the croutons here, but use whatever good bread you have on hand.
2 small handfuls (about 1/2 cup) golden raisins
1 cup / 240 ml Moscato / sweet white wine
Dressing:
yolk of one hard-boiled egg
3 tablespoons creme fraiche or heavy cream
1/3 cup / 80ml extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon fine grain sea salt
-------------------------
1/2 a small cabbage, cored and shredded very finely
2 tablespoons white wine vinegar
2 big handfuls green beans or haricot verts, very thinly sliced and cooked in a pot of boiling salted water for 20 seconds, drained (well) immediately, and cooled under cold running water.
A big handful of arugula, roughly chopped
2 handfuls (about 3/4 cup) toasted walnut halves
2 handfuls of torn rustic bread, pan-toasted until golden in a big splash of olive oil
A bit of shaved pecorino cheese
Place the raisins in a small bowl and cover with the wine. Let soak overnight, or for at least a few hours.
To make the dressing, mash the yolk of the egg in a small bowl. Gradually mash and stir in the creme fraiche. Very slowly add the olive oil beating constantly. It should be smooth and glossy. Whisk in the vinegar and lastly the salt. Taste and adjust if needed.
When you're close to being ready to serve the salad, toss the cabbage and the vinegar together in a large bowl and let sit for 10 minutes.
Just before serving, drain the raisins and add to the cabbage. Add the green beans, arugula, and most of the walnuts. Toss a few times. Add about 2/3 of the dressing and toss gently, but well. Taste and add more dressing if you like. Add most of the croutons and most of the pecorino cheese, before tossing again. Serve topped with the remaining walnuts and pecorino.
Serves 6-8.
Sunday, August 01, 2010
Anadama Bread
i made this after i got married in the 80s from a cookbook i got at a wedding shower. i'll compare the two recipes. i always have cornmeal, molasses and yeast.
From Simply Recipes:
The dough is very sticky and is not kneadable; just spoon it into the loaf pans. It will also take some time to rise properly – sometimes 3-4 hours. Just give it time, it’ll rise.
Ingredients
* 1/2 cup cornmeal
* 2 cups water
* 1/2 cup molasses
* 3 Tbsp butter (at room temperature)
* 1 Tbsp salt
* 1/2 cup warm water
* 1 package dry yeast
* 4 1/2 cups bread flour
Method
1 Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.
2 Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.
3 Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.
4 Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.
5 Butter a couple of 5x9 loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.
6 Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.
Makes 2 loaves
From Simply Recipes:
The dough is very sticky and is not kneadable; just spoon it into the loaf pans. It will also take some time to rise properly – sometimes 3-4 hours. Just give it time, it’ll rise.
Ingredients
* 1/2 cup cornmeal
* 2 cups water
* 1/2 cup molasses
* 3 Tbsp butter (at room temperature)
* 1 Tbsp salt
* 1/2 cup warm water
* 1 package dry yeast
* 4 1/2 cups bread flour
Method
1 Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.
2 Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.
3 Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.
4 Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.
5 Butter a couple of 5x9 loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.
6 Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.
Makes 2 loaves
Saturday, February 06, 2010
cheesy breadd
Cheesy Bread Recipe
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Ingredients
* 8 oz shredded Mozzarella cheese
* 1 lb shredded sharp cheddar cheese
* 1/2 to 1 cup chopped green onion (to taste)
* 1/2 cup mayonnaise
* 2 Tbsp sour cream (optional)
* 3-4 cloves garlic, minced
* 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
* 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
Method
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 8 oz shredded Mozzarella cheese
* 1 lb shredded sharp cheddar cheese
* 1/2 to 1 cup chopped green onion (to taste)
* 1/2 cup mayonnaise
* 2 Tbsp sour cream (optional)
* 3-4 cloves garlic, minced
* 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
* 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
Method
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
Saturday, September 26, 2009
Roasted Tomatoes and Cipollini
yet another smitten kitchen receipt that was fabulous. the tomatoes are so sweet and the flavors jump in your mouth. saltibocca! she was dead-on, it was very easy. i've been totally slovenly today. instead of hauling to jacksonville, we went out to dinner last night with tim and mary at sheehan's after bistro with karin and laurie.
this morning? leisure to the point of sloth, while david got up at five to work all morning at ft gordon. he called to say let's go to a late lunch, so i made this (english muffins worked fine)and since it's to be served right out of the oven, for the last ten minutes of cooking at 375, i put the oven on 175 till he got home.
served it with chicken salad I had made with roasted boneless chicken thighs that had been cooked with bleu cheese and breadcrumbs and rosemary and marinated in lemon/mustard. bound it with leftover sundried tomato dip elizabeth had made for a meeting at my house on thursday, to which was added chopped celery, apple, green onions and toasted pecans, thinned with lemon juice, and served it on arugula. easy. good.
Serves four as a small dish, two as a main
1 pound cipollini onions
1 pound small Roma or large cherry tomatoes
1/4 cup olive oil
Coarse salt
4 slices of country or ciabatta bread, one-inch thick
1 15-ounce can of white beans, drained and rinsed or 1 1/2 cups cooked beans of your choice
Garlic clove (optional)
Few fresh basil leaves, slivered
Preheat oven to 375°F. Boil a small pot of water and blanche the cipollini for 10 seconds, then plunging them into cold water. Use a paring knife to make a small slit in each, and slide them out of their skins and outer layer.
Spread peeled onions and tomatoes in a roasting pan. Drizzle with olive oil and a few good pinches of coarse salt. Toss everything together until well-coated and roast in preheated oven for about 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered.
Just before you take the tomatoes and onions out, place your bread slices on the oven rack (or a tray, if you’re more refined than us) and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange toasts in one layer on a serving platter. Dump the white beans over the bread, and using a pot holder, scrape the entire contents of the tomato-and-onion roasting pan, still hot, over the white beans. Do not skimp on the juices that have collected, all of them — don’t leave any in the pan. They could make a religious person out of you.
Sprinkle the dish with the basil and eat at once.
this morning? leisure to the point of sloth, while david got up at five to work all morning at ft gordon. he called to say let's go to a late lunch, so i made this (english muffins worked fine)and since it's to be served right out of the oven, for the last ten minutes of cooking at 375, i put the oven on 175 till he got home.
served it with chicken salad I had made with roasted boneless chicken thighs that had been cooked with bleu cheese and breadcrumbs and rosemary and marinated in lemon/mustard. bound it with leftover sundried tomato dip elizabeth had made for a meeting at my house on thursday, to which was added chopped celery, apple, green onions and toasted pecans, thinned with lemon juice, and served it on arugula. easy. good.
Serves four as a small dish, two as a main
1 pound cipollini onions
1 pound small Roma or large cherry tomatoes
1/4 cup olive oil
Coarse salt
4 slices of country or ciabatta bread, one-inch thick
1 15-ounce can of white beans, drained and rinsed or 1 1/2 cups cooked beans of your choice
Garlic clove (optional)
Few fresh basil leaves, slivered
Preheat oven to 375°F. Boil a small pot of water and blanche the cipollini for 10 seconds, then plunging them into cold water. Use a paring knife to make a small slit in each, and slide them out of their skins and outer layer.
Spread peeled onions and tomatoes in a roasting pan. Drizzle with olive oil and a few good pinches of coarse salt. Toss everything together until well-coated and roast in preheated oven for about 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered.
Just before you take the tomatoes and onions out, place your bread slices on the oven rack (or a tray, if you’re more refined than us) and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange toasts in one layer on a serving platter. Dump the white beans over the bread, and using a pot holder, scrape the entire contents of the tomato-and-onion roasting pan, still hot, over the white beans. Do not skimp on the juices that have collected, all of them — don’t leave any in the pan. They could make a religious person out of you.
Sprinkle the dish with the basil and eat at once.
Saturday, April 25, 2009
Zuppa Arcidossana
This will be dinner, if not today, soon. I have some kale in the garden that begs to be used.
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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.
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.)
Saturday, March 07, 2009
Pita bread
from smitten kitchen
Adapted from The Bread Bible
3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams)
2 teaspoons salt (1/2 oz./13.2 grams)
2 teaspoons instant yeast (6.4 grams)
2 tablespoons olive oil (1 oz./27 grams)
1 1/4 cups water, at room temperature (10.4 oz./295 grams)
1. About 1 1/2 hours before shaping, or for best flavor development, 8 hours to 3 days ahead, mix the dough.
Mixer method: In the bowl of a stand mixer, combine all the ingredients. With the paddle attachment, mix on low speed (#2 if using a KitchenAid) just until all the flour is moistened, about 20 seconds. Change to the dough hook, raise the speed to medium (#4 KitchenAid), and knead for 10 minutes. The dough should clean the bowl and be very soft and smooth and just a little sticky to the touch. Add a little flour or water if necessary. (the dough will weigh about 27.75 oz./793 grams.)
Hand method: In a large bowl, combine all the ingredients except for a scant 1/4 cup of the flour. With a wooden spoon or your hand, mix until all the flour is moistened. Knead the dough in the bowl until it comes together.
Sprinkle a little of the reserved flour onto the counter and scrape the dough onto it. Knead the dough for 5 minutes, adding as little of the reserved flour as possible. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point it will be very sticky. Cover it with the inverted bowl and allow it to rest for 5 to 20 minutes. (This rest will make the dough less sticky and easier to work with.)
Knead the dough for another 5 to 10 minutes or until it is soft and smooth and just a little sticky to the touch. Add a little flour or water if necessary. (The dough will weigh about 27.75 oz./793 grams.)
2. Let the dough rise: Using an oiled spatula or dough scraper, scrape the dough into a 2-quart or larger dough-rising container or bowl, lightly greased with cooking spray or oil. Press the dough down and lightly spray or oil the top of it. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Refrigerate the dough overnight (or up to 3 days), checking every hour for the first 4 hours and pressing it down if it starts to rise.
3. Preheat the oven: Preheat the oven to 475°F one hour before baking. Have an oven shelf at the lowest level and place a baking stone, cast-iron skillet, or baking sheet on it before preheating.
4. Shape the dough: Cut the dough into 8 or 12 pieces. Work with one piece at a time, keeping the rest covered with a damp cloth. On a lightly floured counter, with lightly floured hands, shape each piece into a ball and then flatten it into a disk. Cover the dough with oiled plastic and allow it to rest for 20 minutes at room temperature.
Roll each disk into a circle a little under 1/4 inch thick. Allow them to rest, uncovered, for 10 minutes before baking.
5. Bake the pita: Quickly place 1 piece of dough directly on the stone or in the skillet or on the baking sheet, and bake for 3 minutes. The pita should be completely puffed but not beginning to brown. The dough will not puff well if it is not moist enough. See how the pita puffs, then, if necessary, spray and knead each remaining piece with water until the dough is soft and moist; allow to rest again and reroll as before.* (However, those that do not puff well are still delicious to eat.)
* After my first pita didn’t puff well, and I realized I was too lazy to spritz and reroll and rise each remaining pita, I instead spritzed each rolled-out pita with water two or three minutes before baking it. It worked magically — all of the remaining pitas puffed perfectly. Try this method first if yours don’t puff, if it doesn’t work to you, revert to Beranbaum’s suggestion of kneading the extra moisture in.
Proceed with the remaining dough, baking 3 or 4 pieces at a time if using a stone or baking sheet. using a pancake turner, transfer the pita breads to a clean towel, to stay soft and warm. Allow the oven to reheat for 5 minutes between batches. The pitas can be reheated for about 30 seconds in a hot oven before serving.
To cook the pitas on the stove top: Preheat a griddle or cast-iron skillet over medium-high heat. Lightly grease the surface and cook the pitas one at a time. Cook for about 20 seconds, then turn the dough and continue cooking for 1 minute or until big bubbles appear. Turn the dough again and cook until the dough balloons. If the dough begins to brown, lower the heat. The entire cooking process for each pita should be about 3 minutes.
Whole wheat variation: For a whole wheat version, use half whole wheat and half white flour. If using regular whole wheat flour, for best results, grind it very fine or process it in a food processor for 5 minutes to break the bran into smaller particles. Finely ground 100% whole wheat flour (atta), available in Middle Eastern food markets, is the finest grind available. Or, for a milder but wheatier flavor and golden color, try 100% white whole wheat flour. You will need to add 1/4 cup more water, for a total of 1 1/2 cups (12.4 oz./354 grams).
Adapted from The Bread Bible
3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams)
2 teaspoons salt (1/2 oz./13.2 grams)
2 teaspoons instant yeast (6.4 grams)
2 tablespoons olive oil (1 oz./27 grams)
1 1/4 cups water, at room temperature (10.4 oz./295 grams)
1. About 1 1/2 hours before shaping, or for best flavor development, 8 hours to 3 days ahead, mix the dough.
Mixer method: In the bowl of a stand mixer, combine all the ingredients. With the paddle attachment, mix on low speed (#2 if using a KitchenAid) just until all the flour is moistened, about 20 seconds. Change to the dough hook, raise the speed to medium (#4 KitchenAid), and knead for 10 minutes. The dough should clean the bowl and be very soft and smooth and just a little sticky to the touch. Add a little flour or water if necessary. (the dough will weigh about 27.75 oz./793 grams.)
Hand method: In a large bowl, combine all the ingredients except for a scant 1/4 cup of the flour. With a wooden spoon or your hand, mix until all the flour is moistened. Knead the dough in the bowl until it comes together.
Sprinkle a little of the reserved flour onto the counter and scrape the dough onto it. Knead the dough for 5 minutes, adding as little of the reserved flour as possible. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point it will be very sticky. Cover it with the inverted bowl and allow it to rest for 5 to 20 minutes. (This rest will make the dough less sticky and easier to work with.)
Knead the dough for another 5 to 10 minutes or until it is soft and smooth and just a little sticky to the touch. Add a little flour or water if necessary. (The dough will weigh about 27.75 oz./793 grams.)
2. Let the dough rise: Using an oiled spatula or dough scraper, scrape the dough into a 2-quart or larger dough-rising container or bowl, lightly greased with cooking spray or oil. Press the dough down and lightly spray or oil the top of it. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Refrigerate the dough overnight (or up to 3 days), checking every hour for the first 4 hours and pressing it down if it starts to rise.
3. Preheat the oven: Preheat the oven to 475°F one hour before baking. Have an oven shelf at the lowest level and place a baking stone, cast-iron skillet, or baking sheet on it before preheating.
4. Shape the dough: Cut the dough into 8 or 12 pieces. Work with one piece at a time, keeping the rest covered with a damp cloth. On a lightly floured counter, with lightly floured hands, shape each piece into a ball and then flatten it into a disk. Cover the dough with oiled plastic and allow it to rest for 20 minutes at room temperature.
Roll each disk into a circle a little under 1/4 inch thick. Allow them to rest, uncovered, for 10 minutes before baking.
5. Bake the pita: Quickly place 1 piece of dough directly on the stone or in the skillet or on the baking sheet, and bake for 3 minutes. The pita should be completely puffed but not beginning to brown. The dough will not puff well if it is not moist enough. See how the pita puffs, then, if necessary, spray and knead each remaining piece with water until the dough is soft and moist; allow to rest again and reroll as before.* (However, those that do not puff well are still delicious to eat.)
* After my first pita didn’t puff well, and I realized I was too lazy to spritz and reroll and rise each remaining pita, I instead spritzed each rolled-out pita with water two or three minutes before baking it. It worked magically — all of the remaining pitas puffed perfectly. Try this method first if yours don’t puff, if it doesn’t work to you, revert to Beranbaum’s suggestion of kneading the extra moisture in.
Proceed with the remaining dough, baking 3 or 4 pieces at a time if using a stone or baking sheet. using a pancake turner, transfer the pita breads to a clean towel, to stay soft and warm. Allow the oven to reheat for 5 minutes between batches. The pitas can be reheated for about 30 seconds in a hot oven before serving.
To cook the pitas on the stove top: Preheat a griddle or cast-iron skillet over medium-high heat. Lightly grease the surface and cook the pitas one at a time. Cook for about 20 seconds, then turn the dough and continue cooking for 1 minute or until big bubbles appear. Turn the dough again and cook until the dough balloons. If the dough begins to brown, lower the heat. The entire cooking process for each pita should be about 3 minutes.
Whole wheat variation: For a whole wheat version, use half whole wheat and half white flour. If using regular whole wheat flour, for best results, grind it very fine or process it in a food processor for 5 minutes to break the bran into smaller particles. Finely ground 100% whole wheat flour (atta), available in Middle Eastern food markets, is the finest grind available. Or, for a milder but wheatier flavor and golden color, try 100% white whole wheat flour. You will need to add 1/4 cup more water, for a total of 1 1/2 cups (12.4 oz./354 grams).
Saturday, November 01, 2008
bread from bread and honey
Recipe:
Wait! Before bother to make this, make sure you have a deep casserole dish with a lid, or a dutch oven, or a big oven-safe stainless steel stockpot (which is what I use) or something you can COVER and put in the oven.
1 1/2 cups all purpose (or bread) flour
2 1/4 tsp. (or more, or less!) active dry yeast
1 tsp. salt
3/4 cup water
a sprinkle of cornmeal
Whisk dry ingredients to combine, then stir in water. Dough should be shaggy and a little wet. Add a few more drops of water if necessary. Place in a large oiled bowl and cover tightly with plastic wrap. Let rest for 8-10 hours. (While you're asleep!)
When you wake up, dough should be dotted with tiny bubbles. Turn out onto a floured surface and try to form it into a ball. You'll need a fair amount of flour, it's sticky. Let rest for 15 minutes uncovered, then cover with a non-terrycloth towel and let rise for 2 more hours. (Moms- a cotton receiving blanket works great.) Half an hour before loaf needs to go in the oven, place your pot inside and preheat to 450º. When preheated, remove pot from the oven, dust the bottom with some cornmeal, and place your loaf inside. Bake for about 25 minutes covered, then another 20 or so uncovered. Cool before slicing (or it will deflate). Makes one small (about 6" in diameter) loaf.
8hrbread3
Wait! Before bother to make this, make sure you have a deep casserole dish with a lid, or a dutch oven, or a big oven-safe stainless steel stockpot (which is what I use) or something you can COVER and put in the oven.
1 1/2 cups all purpose (or bread) flour
2 1/4 tsp. (or more, or less!) active dry yeast
1 tsp. salt
3/4 cup water
a sprinkle of cornmeal
Whisk dry ingredients to combine, then stir in water. Dough should be shaggy and a little wet. Add a few more drops of water if necessary. Place in a large oiled bowl and cover tightly with plastic wrap. Let rest for 8-10 hours. (While you're asleep!)
When you wake up, dough should be dotted with tiny bubbles. Turn out onto a floured surface and try to form it into a ball. You'll need a fair amount of flour, it's sticky. Let rest for 15 minutes uncovered, then cover with a non-terrycloth towel and let rise for 2 more hours. (Moms- a cotton receiving blanket works great.) Half an hour before loaf needs to go in the oven, place your pot inside and preheat to 450º. When preheated, remove pot from the oven, dust the bottom with some cornmeal, and place your loaf inside. Bake for about 25 minutes covered, then another 20 or so uncovered. Cool before slicing (or it will deflate). Makes one small (about 6" in diameter) loaf.
8hrbread3
Saturday, June 21, 2008
yum spring panzarella
Spring Panzanella Recipe
The bread I used also had walnuts and dried cranberries in it, but I think I'd prefer a seeded whole wheat version. Use whatever you like.
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
The bread I used also had walnuts and dried cranberries in it, but I think I'd prefer a seeded whole wheat version. Use whatever you like.
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
Wednesday, October 10, 2007
sun dried tomato muffins
Cottage Cheese Muffins Recipe
September 29, 2007 | by Heidi
Vegetarian Supercook, Page 157
I'm always on the lookout for cookbooks by Rose Elliot. They aren't always easy to find, particularly if you are like me, living in the United States. For those of you who haven't heard of her, Rose is an accomplished UK-based cookbook author who focuses on vegetarian recipes - three million copies of her books in print. I loved the idea behind her golden, puffy, sun-dried tomato muffins which I came across in Vegetarian Supercook. Not only does their cottage cheese and ground almond base make them a smarter way to start the day, the combination of tomatoes, cheese, and basil baking in a hot oven makes your kitchen smell like a pizzeria.
Backing up a bit, one of the great things about Rose's recipes (generally speaking) is that many of them strike a strong nutritional balance. They tend to combine proteins, complex carbohydates, vegetables and good fats together in interesting (and delicious) ways. This is something that is actually harder to do than it sounds - certainly something I struggle with in my own cooking and recipe creation.
A few of the other recipes from Vegetarian Supercook I'd like to eventually try: Lentil and Olive Pate' with Grilled Fennel, Wild Mushroom Roulade, Sweet Potato and Wild Rice Patties with Lime Salsa, Crunchy Hazelnut Croquettes with Red Onion Marmalade, and her Spicy Vegan Carrot Cake.
I encourage you to give these muffins a try, but keep a few things in mind. The texture here isn't attempting to emulate a traditional flour-based muffins. These are much moister, less bready, and more quiche-like. Well, maybe a better way to think of them is like a souffle's heartier, denser, more portable cousin. Also, I don't normally bake basil, but this worked out nicely. The muffins can be made gluten-free. If you make the muffins mini-sized they are perfect party fare, and in place of the sun-dried tomatoes you can dream up countless other ways to flavor the cheese and nut base batter.
- chopped olives, lemon zest and chopped herbs
- sauteed, chopped mushrooms and fresh thyme
- chopped chipotles and adobo sauce
- roasted garlic, pesto and toasted pine nuts
- sauteed chopped potatoes and rosemary
Let me know what you think of these, I really enjoyed them hot, as well as room temperature as a quick snack.
 |
Sun-dried Tomato Cottage Cheese Muffin Recipe
You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds I gave them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.
1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Makes 9 muffins.
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