Ingredients
6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
2 cloves garlic, sliced in half crosswise
Extra-virgin Spanish olive oil
12 paper thin slices Serrano ham
1 medium Spanish onion, halved and thinly sliced
1 roasted red bell pepper, peeled, seeded and thinly sliced
1 roasted orange bell pepper, peeled, seeded and thinly sliced
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
2 teaspoon finely chopped fresh thyme leaves
8 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
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Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.
Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.
Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter
Tuesday, July 26, 2011
Patatas Bravas Home Fries
Ingredients
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce (recommended: Tabasco)
Splash aged sherry vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
Home Fries
Ingredients
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes
Directions
Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown
Raspberry Ricotta Mousse
Giada's
Ingredients
1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries
Directions
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
Ingredients
1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries
Directions
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
Coconut Cream Pie
3/4 cup plus 2 tablespoons sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 cup flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell
1/3 cup toasted coconut
Directions
In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 cup flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell
1/3 cup toasted coconut
Directions
In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
Banana Pecan Pancakes
Ingredients
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
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Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
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Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Stuffed Pork Chops
1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese
Directions
In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese
Directions
In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds
Stewed Apples and Butternut Squash
3 tablespoons butter
1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
1 cup water
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.
1/2 butternut squash, peeled, seeds removed and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled, cored and chopped into 1-inch chunks
1 cup water
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Directions
Heat the butter in a large heavy saute pan over medium-high heat. Add the butternut squash and season with salt and pepper, to taste. Cook until the squash is beginning to caramelize, about 6 to 8 minutes. Add the apples and continue to brown, another 5 minutes. Stir in 1 cup of water and the sugar. Cover, then reduce the heat to medium-low and cook until tender, about 15 minutes. Add the cinnamon and cook until the squash and apples are coated in a deep golden brown glaze, about 5 minutes more. Transfer the stew to a serving bowl and serve.
Curried Cauliflower
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
Chocolate Gelato Lady Fingers
Ingredients
2 cups chocolate gelato or ice cream
16 store-bought sponge ladyfingers
1/2 cup nutella
10 strawberries, hulled and thinly sliced
32 fresh mint leaves
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Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately
2 cups chocolate gelato or ice cream
16 store-bought sponge ladyfingers
1/2 cup nutella
10 strawberries, hulled and thinly sliced
32 fresh mint leaves
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Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately
Banana Chocolate Gorilla Bread
Paula Deen
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Yogurt Breakfast Split
2 bananas, peeled, split in 1/2, lengthwise, divided
1 cup container vanilla-flavored yogurt, divided
1 cup hulled and halved strawberries, divided
1/2 cup blueberries, divided
1/2 cup raspberries, divided
1/2 cup honey and oat granola, divided
4 tablespoons honey, divided
Sliced almonds, for garnish
Directions
Arrange 2 banana halves in a serving bowl. Spoon 1/2 cup yogurt over the bananas. Top with 1/2 cup of strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries. Sprinkle with 1/4 cup of the granola and drizzle with 2 tablespoons of honey. To make another serving, repeat with the remaining bananas, yogurt, strawberries, blueberries, raspberries, granola, and honey. Garnish each serving with sliced almonds and serve immediately
1 cup container vanilla-flavored yogurt, divided
1 cup hulled and halved strawberries, divided
1/2 cup blueberries, divided
1/2 cup raspberries, divided
1/2 cup honey and oat granola, divided
4 tablespoons honey, divided
Sliced almonds, for garnish
Directions
Arrange 2 banana halves in a serving bowl. Spoon 1/2 cup yogurt over the bananas. Top with 1/2 cup of strawberries, 1/4 cup of blueberries, and 1/4 cup of raspberries. Sprinkle with 1/4 cup of the granola and drizzle with 2 tablespoons of honey. To make another serving, repeat with the remaining bananas, yogurt, strawberries, blueberries, raspberries, granola, and honey. Garnish each serving with sliced almonds and serve immediately
Crustless Spinach Cheese Quiche
Paula Deen's Crustless Spinach Cheese Quiche
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions
Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve
Giada's Farro With Pesto
Ingredients
8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish
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Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
8 cups chicken broth
1 pound farro
2 cups fresh flat-leaf parsley
1/4 cup fresh basil leaves
2 tablespoons fresh thyme
2 cloves garlic
1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pecorino cheese wedge, for garnish
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Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low and simmer the farro, covered, until tender, about 25 minutes. Drain farro and set aside in a large bowl.
Meanwhile, in a food processor combine the parsley, basil, thyme, and garlic. Pulse until the herbs are roughly chopped. Add the olive oil, vinegar, salt, and pepper. Pulse again until the herbs make a coarse mixture.
Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler on the cheese wedge to make about 1/2 cup of cheese shavings. Top the farro with the cheese shavings and serve.
Paula Deen's Never Fail Pound Cake
Ingredients
1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
Vanilla ice cream
Berries, for garnish
Special equipment: a 10-inch bundt pan, greased and floured
Directions
In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
*Cook's Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
Vanilla ice cream
Berries, for garnish
Special equipment: a 10-inch bundt pan, greased and floured
Directions
In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
*Cook's Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
Monday, July 25, 2011
Puerto Rican Meatballs
Puerto Rican Meatballs (6 servings)
1 lb. ground beef
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried oregano
½ teaspoon garlic powder
2 tablespoons Panko bread crumbs
3 tablespoons milk
1 medium egg, beaten
Sauce
2 tablespoons olive oil
1/3 cup onion, small dice
3 small sweet peppers, small dice
1 grilled pimento, julienned
1 large tomato, small dice
3 garlic cloves, minced
12 seedless olives, sliced
2 teaspoons capers
1/3 cup tomato sauce
1 teaspoon Spanish smoked paprika (sweet)
1 ½ cups water
1 ½ tablespoons finely chopped parsley
1. Mix the bread crumbs and milk.
2. Mix the beef with the bread crumbs, 1 teaspoon of salt, the pepper, oregano, garlic powder and egg.
3. Make 24 meatballs and bake in the oven at 400º for about 15 minutes (they don’t have to cook through).
4. At medium low, in a medium sauce pan, heat the olive oil and cook the onion, peppers, and garlic for five minutes.
5. Add the tomato, olives, capers, paprika and tomato sauce. Cook for another five minutes.
6. Add the meatballs, water and ½ teaspoon of salt. Bring to a boil.
7. Lower the heat to low and cook covered for 30 minutes or until the sauce thickens. If the sauce doesn’t thicken enough, uncover and cook until desired consistency.
8. Taste for salt and add more if needed.
9. Sprinkle with parsley right before serving.
Serve over mashed potatoes or rice.
1 lb. ground beef
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried oregano
½ teaspoon garlic powder
2 tablespoons Panko bread crumbs
3 tablespoons milk
1 medium egg, beaten
Sauce
2 tablespoons olive oil
1/3 cup onion, small dice
3 small sweet peppers, small dice
1 grilled pimento, julienned
1 large tomato, small dice
3 garlic cloves, minced
12 seedless olives, sliced
2 teaspoons capers
1/3 cup tomato sauce
1 teaspoon Spanish smoked paprika (sweet)
1 ½ cups water
1 ½ tablespoons finely chopped parsley
1. Mix the bread crumbs and milk.
2. Mix the beef with the bread crumbs, 1 teaspoon of salt, the pepper, oregano, garlic powder and egg.
3. Make 24 meatballs and bake in the oven at 400º for about 15 minutes (they don’t have to cook through).
4. At medium low, in a medium sauce pan, heat the olive oil and cook the onion, peppers, and garlic for five minutes.
5. Add the tomato, olives, capers, paprika and tomato sauce. Cook for another five minutes.
6. Add the meatballs, water and ½ teaspoon of salt. Bring to a boil.
7. Lower the heat to low and cook covered for 30 minutes or until the sauce thickens. If the sauce doesn’t thicken enough, uncover and cook until desired consistency.
8. Taste for salt and add more if needed.
9. Sprinkle with parsley right before serving.
Serve over mashed potatoes or rice.
Monday, July 18, 2011
Shrimp
1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried
Salt and freshly ground black pepper
1 teaspoon ground cumin
11/2 teaspoons hot paprika
Chopped fresh parsley leaves for garnish
Directions:
1. Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.
2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately
Croissant Bread Pudding By Ina Garten
Ingredients
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
Ina's Honey White Bread
1/2 cup warm water (110 degrees)
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 1/2 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon kosher salt
1 egg white, lightly beaten
Directions
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 1/2 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon kosher salt
1 egg white, lightly beaten
Directions
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
Refried Beans
Refried Beans
adapted from Simply Recipes
•2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
•3 quarts of water
•1/2 cup chopped onion (optional)
•2 Tbsp pork lard, bacon fat, or olive oil
•1/4 cup water
•Salt to taste
•Cumin to taste (I put in about 1 tsp to a HALVED recipe)
•Monterey Jack or Cheddar cheese (optional)
1.Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2.Cook the beans in water.
3.Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
4.Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
5.Strain the beans from the cooking water.
6.Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat.
7.Cook onions until translucent.
8.Add the strained beans and about a 1/4 cup of water to the pan (I use the bean water by straining the beans and allowing its juice to pour into a liquid measuring cup).
9.Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
10.Add salt and cumin to taste.
11.Add a few slices of Monterey Jack or cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
12.When beans are heated through (and optional cheese melted) the beans are ready to serve.
adapted from Simply Recipes
•2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
•3 quarts of water
•1/2 cup chopped onion (optional)
•2 Tbsp pork lard, bacon fat, or olive oil
•1/4 cup water
•Salt to taste
•Cumin to taste (I put in about 1 tsp to a HALVED recipe)
•Monterey Jack or Cheddar cheese (optional)
1.Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2.Cook the beans in water.
3.Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open.
4.Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
5.Strain the beans from the cooking water.
6.Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat.
7.Cook onions until translucent.
8.Add the strained beans and about a 1/4 cup of water to the pan (I use the bean water by straining the beans and allowing its juice to pour into a liquid measuring cup).
9.Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
10.Add salt and cumin to taste.
11.Add a few slices of Monterey Jack or cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
12.When beans are heated through (and optional cheese melted) the beans are ready to serve.
Strawberry Lemonade
Claire Robinson 5 Ingredient Fix
1/2 cup chopped strawberries
1/4 cup agave syrup or honey
2 tablespoons mint leaves
1 cup lemon juice
2 cups seltzer
Ice
Directions
In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.
1/2 cup chopped strawberries
1/4 cup agave syrup or honey
2 tablespoons mint leaves
1 cup lemon juice
2 cups seltzer
Ice
Directions
In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.
Roated Grape Tomoates with Tangled Noodles
Ingredients
3 tablespoons garlic-infused virgin olive oil
4 cups sweet grape tomatoes
Kosher salt and freshly cracked black pepper
3 cups low-sodium chicken stock
1 pound angel hair pasta or extra-thin egg noodles
4 ounces smoked mozzarella, roughly chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
Meanwhile, heat the chicken stock over low heat. In a large skillet, bring 1 cup of the stock to a boil and add the noodles. Stir to prevent the noodles from sticking together as the stock cooks off. Continue to stir and add the remaining stock 1 cup at a time. Once all the stock is added and absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!
3 tablespoons garlic-infused virgin olive oil
4 cups sweet grape tomatoes
Kosher salt and freshly cracked black pepper
3 cups low-sodium chicken stock
1 pound angel hair pasta or extra-thin egg noodles
4 ounces smoked mozzarella, roughly chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
Meanwhile, heat the chicken stock over low heat. In a large skillet, bring 1 cup of the stock to a boil and add the noodles. Stir to prevent the noodles from sticking together as the stock cooks off. Continue to stir and add the remaining stock 1 cup at a time. Once all the stock is added and absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!
Pork Loin with Pinot Noir by Claire Anderson
2 pounds pork tenderloin
10 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace
3/4 cup pinot noir wine
Directions
Preheat the oven to 425 degrees F.
Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
Serve the pork with generous drizzle of the pinot noir sauce.
10 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace
3/4 cup pinot noir wine
Directions
Preheat the oven to 425 degrees F.
Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
Serve the pork with generous drizzle of the pinot noir sauce.
Sunny's Tuna Casserole
2 tablespoons butter, plus more for baking dish
1 (12-ounce) bag or 4 cups egg noodles
16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo)
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Irish Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces baby bella mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream
For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Directions
Heat the oven to 375 degrees F.
Butter a 13 by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides add the rest of the butter, the olive oil, thyme, and onions. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce, horseradish, and sprinkle flour over the entire pan. Stir to help the flour to soak into vegetables and cook a minute more to lose the flour taste. Raise the heat to medium high and add the chicken stock. Cook until slightly thickened then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
To make the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place uncovered in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.
1 (12-ounce) bag or 4 cups egg noodles
16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo)
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Irish Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces baby bella mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream
For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Directions
Heat the oven to 375 degrees F.
Butter a 13 by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides add the rest of the butter, the olive oil, thyme, and onions. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce, horseradish, and sprinkle flour over the entire pan. Stir to help the flour to soak into vegetables and cook a minute more to lose the flour taste. Raise the heat to medium high and add the chicken stock. Cook until slightly thickened then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
To make the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place uncovered in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.
Tuesday, July 12, 2011
Bacon Blue Cheese Hamburgers
Recipe: Sponsored content: Creamy Blue Cheese ‘N’ Bacon Topped Burgers
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Friday, July 1, 2011
Funfetti Cupcakes from Scratch
From Cookie madness blog...
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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