Used cognac instead of sherry, and 8 oz. button mushrooms + approximately 4 oz. dried porcini mushrooms - but the recipe really was as easy as it sounds - and as delicious! Would definitely make again.
http://www.epicurious.com/recipes/food/views/Mushroom-Soup-231145
Tuesday, November 4, 2008
Thursday, October 9, 2008
Exotica
Ok in my pursuit of learning to cook ever-more-exotic fruits and vegetables, I wanted to make a note regarding persimmons -- try to make this bread pudding while they're still in season (taken from SF Chronicle):
Persimmon Bread Pudding
From Georgeanne Brennan. The texture of this will vary depending upon the type of bread you use. Coarse-crumbed bread absorbs a lot of milk, and yields a fluffy, airy pudding, while fine-crumbed bread results in a denser version. Both are delicious. Serve warm with whipped cream.
INGREDIENTS:
2 to 3 sort, ripe Hachiya persimmons
4 to 6 cups whole milk
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups sugar1/2 teaspoon salt
10 to 12 slices day-old bread, each about 1-inch thick, crusts removed
2 tablespoons unsalted butter at room temperature
INSTRUCTIONS:
Peel the persimmons, cut in half and remove seeds. Puree the pulp in a blender. You will need 1 cup puree.
Preheat an oven to 350ƒ. Lightly butter a 9-by-5-inch loaf pan or other baking dish.
Pour 4 cups of the milk into a large bowl if you are using fine-textured or moist bread. If using a coarse, dry bread use 5 to 6 cups of the milk. Add the vanilla, eggs, cloves, nutmeg, 3/4 cup of the sugar, and the salt and mix well. Add the bread and let stand until the bread is thoroughly softened. It should not be soggy. Transfer the bread to another bowl, leaving behind the egg mixture.
Arrange a layer of soaked bread in the prepared pan. Top with one-third of the persimmon puree. Pour about one-fourth of the egg mixture over the top. Repeat twice, pushing down the layers of bread as you go. Finish with a bread layer and pour over the remaining egg mixture.
In a large bowl combine the butter and remaining 3/4 cup sugar. Using your fingertips or a wooden spoon, crumble them together and sprinkle evenly over the top of the last bread layer.
Bake until a toothpick inserted into the center of the pudding comes out clean, 45 to 60 minutes. Transfer to a wire rack and let cool for at least 15 minutes before serving. Serve warm or at room temperature, scooped into bowls.
Serves 6
Per serving: 520 calories, 13 g protein, 90 g carbohydrate, 13 g fat (7 g saturated), 139 mg cholesterol, 545 mg sodium, 3 g fiber.'
On a related note, use that quince you have sitting in the fridge!
Persimmon Bread Pudding
From Georgeanne Brennan. The texture of this will vary depending upon the type of bread you use. Coarse-crumbed bread absorbs a lot of milk, and yields a fluffy, airy pudding, while fine-crumbed bread results in a denser version. Both are delicious. Serve warm with whipped cream.
INGREDIENTS:
2 to 3 sort, ripe Hachiya persimmons
4 to 6 cups whole milk
1 teaspoon pure vanilla extract
3 large eggs, lightly beaten
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups sugar1/2 teaspoon salt
10 to 12 slices day-old bread, each about 1-inch thick, crusts removed
2 tablespoons unsalted butter at room temperature
INSTRUCTIONS:
Peel the persimmons, cut in half and remove seeds. Puree the pulp in a blender. You will need 1 cup puree.
Preheat an oven to 350ƒ. Lightly butter a 9-by-5-inch loaf pan or other baking dish.
Pour 4 cups of the milk into a large bowl if you are using fine-textured or moist bread. If using a coarse, dry bread use 5 to 6 cups of the milk. Add the vanilla, eggs, cloves, nutmeg, 3/4 cup of the sugar, and the salt and mix well. Add the bread and let stand until the bread is thoroughly softened. It should not be soggy. Transfer the bread to another bowl, leaving behind the egg mixture.
Arrange a layer of soaked bread in the prepared pan. Top with one-third of the persimmon puree. Pour about one-fourth of the egg mixture over the top. Repeat twice, pushing down the layers of bread as you go. Finish with a bread layer and pour over the remaining egg mixture.
In a large bowl combine the butter and remaining 3/4 cup sugar. Using your fingertips or a wooden spoon, crumble them together and sprinkle evenly over the top of the last bread layer.
Bake until a toothpick inserted into the center of the pudding comes out clean, 45 to 60 minutes. Transfer to a wire rack and let cool for at least 15 minutes before serving. Serve warm or at room temperature, scooped into bowls.
Serves 6
Per serving: 520 calories, 13 g protein, 90 g carbohydrate, 13 g fat (7 g saturated), 139 mg cholesterol, 545 mg sodium, 3 g fiber.'
On a related note, use that quince you have sitting in the fridge!
Thursday, September 11, 2008
Ella's omelette of the day
Had a delicious omelette today at Ella's. Just wanted to post a little note so I can attempt to re-create at home later.
Ingredients:
Scrambled egg base
Bacon
Avocado
Light sprinkling of sauteed onions
Cherry tomatoes
Fontina cheese
Chopped garlic
YUM!
Ingredients:
Scrambled egg base
Bacon
Avocado
Light sprinkling of sauteed onions
Cherry tomatoes
Fontina cheese
Chopped garlic
YUM!
Monday, September 8, 2008
Camping recipes
So I recently went on a camping trip and struggled with what to bring for sides. I'm generally trying to be healthier about food these days and the standard camping/picnic/potluck fare tends to land on the "less healthy" side of the scale. However, thanks to Epicurious.com (my hero!) I found these fantastic, easy, good-for-you recipes that held up all weekend and garnered rave reviews.
Black-bean and tomato quinoa
Grilled potato and squash salad with marjoram-lemon vinaigrette
Additionally, I pre-cooked chicken in this chili loquat glaze and made wraps for a quick lunch - so good! Just thought I'd share.
Black-bean and tomato quinoa
Grilled potato and squash salad with marjoram-lemon vinaigrette
Additionally, I pre-cooked chicken in this chili loquat glaze and made wraps for a quick lunch - so good! Just thought I'd share.
Tuesday, August 26, 2008
Kick-ass salmon marinade
http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx
Made this last time I was home with ma - make again!
Made this last time I was home with ma - make again!
Friday, August 1, 2008
Thursday, July 17, 2008
Make next time you throw a party...
Bruschetta With Fresh Ricotta & Cherry Tomatoes
From Janet Fletcher, Chronicle Staff Writer
INGREDIENTS:
1/2 pound whole-milk ricotta cheese
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil + more for brushing bread
1 large garlic clove, minced
1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved
Hot red pepper flakes to taste
3-4 fresh basil leaves + more for garnish
8 slices country-style bread, each about 1/2-inch thick and 4 inches long
INSTRUCTIONS: Season the ricotta with salt and pepper and stir well.
Heat the olive oil in a small skillet and saute the garlic until fragrant. Add the cherry tomatoes and season with salt and hot pepper flakes. Cook just until the tomatoes begin to soften and exude juices; do not let them collapse.
Tear the basil leaves into small pieces and stir them in.
Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or — the best choice — over a charcoal fire. Brush one side of each slice generously with olive oil.
Spread an even layer of cheese on each toast. Divide tomatoes and juices among the toasts. Garnish with a small basil leaf and serve immediately.
Serves 8
PER SERVING: 140 calories, 6 g protein, 15 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 179 mg sodium, 1 g fiber.
From Janet Fletcher, Chronicle Staff Writer
INGREDIENTS:
1/2 pound whole-milk ricotta cheese
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil + more for brushing bread
1 large garlic clove, minced
1/2 pound heirloom cherry tomatoes, preferably mixed colors, halved
Hot red pepper flakes to taste
3-4 fresh basil leaves + more for garnish
8 slices country-style bread, each about 1/2-inch thick and 4 inches long
INSTRUCTIONS: Season the ricotta with salt and pepper and stir well.
Heat the olive oil in a small skillet and saute the garlic until fragrant. Add the cherry tomatoes and season with salt and hot pepper flakes. Cook just until the tomatoes begin to soften and exude juices; do not let them collapse.
Tear the basil leaves into small pieces and stir them in.
Toast the bread on both sides in a broiler, toaster oven, on a stovetop grill or — the best choice — over a charcoal fire. Brush one side of each slice generously with olive oil.
Spread an even layer of cheese on each toast. Divide tomatoes and juices among the toasts. Garnish with a small basil leaf and serve immediately.
Serves 8
PER SERVING: 140 calories, 6 g protein, 15 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 179 mg sodium, 1 g fiber.
Thursday, June 26, 2008
Seattle-style mussels
Grilled bread for dunking is a must here. I like a side dish with a hint of bitterness, such as steamed Chinese broccoli drizzled with olive oil.
INGREDIENTS:
6 ounces thick-sliced bacon (7-8 slices)
2 cups celery in 3/8-inch slices (5-6 stalks)
3 1/2 pounds mussels, rinsed
2 large garlic cloves, thinly sliced
3/4 cup dry white wine
5 tablespoons balsamic vinegar
INSTRUCTIONS: Cut bacon into 3/8-inch-wide pieces. Saute bacon and celery in a skillet until bacon is cooked but not crisp. At this point, the celery should be crisp-tender. Drain off fat.
Pick over mussels, discarding any that are open and refuse to close when tapped lightly. Place mussels in a large, covered pot attractive enough to go to the table. Add celery and bacon, garlic slivers and wine. Cover and cook over medium-high heat until mussels open — usually 5 to 8 minutes. Toss mussels with a slotted spoon to distribute bacon and celery. Drizzle balsamic vinegar over mussels and toss again. Cover pot and take to the table immediately.
Remove the lid at the table so everyone can enjoy the marvelous aromas — then spoon mussels, vegetables and broth into large, shallow soup bowls.
Serves 4
PER SERVING: 280 calories, 25 g protein, 12 g carbohydrate, 11 g fat (3 g saturated), 59 mg cholesterol, 764 mg sodium, 1 g fiber.
INGREDIENTS:
6 ounces thick-sliced bacon (7-8 slices)
2 cups celery in 3/8-inch slices (5-6 stalks)
3 1/2 pounds mussels, rinsed
2 large garlic cloves, thinly sliced
3/4 cup dry white wine
5 tablespoons balsamic vinegar
INSTRUCTIONS: Cut bacon into 3/8-inch-wide pieces. Saute bacon and celery in a skillet until bacon is cooked but not crisp. At this point, the celery should be crisp-tender. Drain off fat.
Pick over mussels, discarding any that are open and refuse to close when tapped lightly. Place mussels in a large, covered pot attractive enough to go to the table. Add celery and bacon, garlic slivers and wine. Cover and cook over medium-high heat until mussels open — usually 5 to 8 minutes. Toss mussels with a slotted spoon to distribute bacon and celery. Drizzle balsamic vinegar over mussels and toss again. Cover pot and take to the table immediately.
Remove the lid at the table so everyone can enjoy the marvelous aromas — then spoon mussels, vegetables and broth into large, shallow soup bowls.
Serves 4
PER SERVING: 280 calories, 25 g protein, 12 g carbohydrate, 11 g fat (3 g saturated), 59 mg cholesterol, 764 mg sodium, 1 g fiber.
Southwestern-Style Cobb Salad
Canned chipotle chiles not only add heat, but a rich depth of flavor to this Southwestern-inspired salad.
INGREDIENTS:
1 large pasilla pepper or green bell pepper
Salt as needed
Pinch sugar
1 large ear fresh corn, shucked
1/4 cup white wine vinegar
1 teaspoon minced chipotles en adobo
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
3/4 cup vegetable oil
Pepper to taste
8 cups mixed baby greens
1 1/2 cups shredded cooked pork or chicken
1 cup grated Monterey Jack cheese
3 Roma tomatoes, seeded and chopped
1 small avocado, peeled, pitted and chopped
INSTRUCTIONS: Roast the pepper over a gas burner or under the broiler until blackened on all sides. Transfer to a bowl. Cover with plastic wrap and let sweat for 10 minutes. Peel, seed and chop the pepper.
Bring a medium-size saucepan of water to a boil. Season with salt and the sugar. Add the corn and simmer until just crisp-tender, about 3 minutes. Drain. When cool enough to handle, cut the kernels from the cob.
Mix together the vinegar, chipotle, lime juice and zest. Gradually whisk in the oil. Season with salt and pepper.
Place the greens in a large bowl. Add half of the dressing and toss to coat. Transfer to a platter. Arrange the roasted pepper, corn, pork or chicken, the cheese, tomatoes and avocado in strips over greens. Drizzle with the remaining dressing.
Serves 4
PER SERVING: 690 calories, 24 g protein, 14 g carbohydrate, 62 g fat (11 g saturated), 68 mg cholesterol, 208 mg sodium, 5 g fiber.
INGREDIENTS:
1 large pasilla pepper or green bell pepper
Salt as needed
Pinch sugar
1 large ear fresh corn, shucked
1/4 cup white wine vinegar
1 teaspoon minced chipotles en adobo
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
3/4 cup vegetable oil
Pepper to taste
8 cups mixed baby greens
1 1/2 cups shredded cooked pork or chicken
1 cup grated Monterey Jack cheese
3 Roma tomatoes, seeded and chopped
1 small avocado, peeled, pitted and chopped
INSTRUCTIONS: Roast the pepper over a gas burner or under the broiler until blackened on all sides. Transfer to a bowl. Cover with plastic wrap and let sweat for 10 minutes. Peel, seed and chop the pepper.
Bring a medium-size saucepan of water to a boil. Season with salt and the sugar. Add the corn and simmer until just crisp-tender, about 3 minutes. Drain. When cool enough to handle, cut the kernels from the cob.
Mix together the vinegar, chipotle, lime juice and zest. Gradually whisk in the oil. Season with salt and pepper.
Place the greens in a large bowl. Add half of the dressing and toss to coat. Transfer to a platter. Arrange the roasted pepper, corn, pork or chicken, the cheese, tomatoes and avocado in strips over greens. Drizzle with the remaining dressing.
Serves 4
PER SERVING: 690 calories, 24 g protein, 14 g carbohydrate, 62 g fat (11 g saturated), 68 mg cholesterol, 208 mg sodium, 5 g fiber.
Wednesday, June 25, 2008
Bay Area cookbooks to buy before leaving (on maybe after, depending on Amazon's selection)
Zuni Cafe
Cheeseboard
La Boulangerie
Boulevard?
I know there are more, but don't have to time to look just yet.
Cheeseboard
La Boulangerie
Boulevard?
I know there are more, but don't have to time to look just yet.
Tuesday, June 24, 2008
Random cocktail
Not sure if I'll ever have the guts, but...
Bacon & Eggs Bloody Mary:
2 oz Tito’s handmade vodka
4 oz fresh pressed tomato juice
1 slice of extra crispy Marin Sun Farms bacon
.5 oz Worcestershire sauce
.5 oz Golden Mountain sauce
juice of ½ lemon
2 quail egg yolks
4 dashes Tabasco sauce
pinch of coarse sea salt
pinch of crushed black peppercorn
fresh grated horseradish
In glass shaker combine lemon juice, Worcestershire sauce, Golden Mountain sauce, salt, pepper, Tabasco, and horseradish. Add tomato juice and vodka, then fill shaker with ice. Stir all ingredients, then pour into a tall Collins glass. Carefully float quail eggs on top and add the bacon.
Bacon & Eggs Bloody Mary:
2 oz Tito’s handmade vodka
4 oz fresh pressed tomato juice
1 slice of extra crispy Marin Sun Farms bacon
.5 oz Worcestershire sauce
.5 oz Golden Mountain sauce
juice of ½ lemon
2 quail egg yolks
4 dashes Tabasco sauce
pinch of coarse sea salt
pinch of crushed black peppercorn
fresh grated horseradish
In glass shaker combine lemon juice, Worcestershire sauce, Golden Mountain sauce, salt, pepper, Tabasco, and horseradish. Add tomato juice and vodka, then fill shaker with ice. Stir all ingredients, then pour into a tall Collins glass. Carefully float quail eggs on top and add the bacon.
Monday, May 5, 2008
Thursday, April 10, 2008
Spanish tortilla recipe
I've been looking for this! It just so happened to find me today. Note to self: make soon.
http://www.wineloverspage.com/wineadvisor1/tsfl040624.phtml
http://www.wineloverspage.com/wineadvisor1/tsfl040624.phtml
"I'll assist you with your loins!"
*Title of post refers to Olivia's clever response to my "cooking for one" complaints after making this meal
Bored again, I decided to venture into Tenderloin territory, and I don't mean the notoriously grungy part of San Francisco. Here are links to some recipes I made that turned out to be fabulously delicious. Quite easy too.
Pork tenderloin with balsamic-cranberry sauce
Asparagus with parmesan butter
Bored again, I decided to venture into Tenderloin territory, and I don't mean the notoriously grungy part of San Francisco. Here are links to some recipes I made that turned out to be fabulously delicious. Quite easy too.
Pork tenderloin with balsamic-cranberry sauce
Asparagus with parmesan butter
Thursday, February 14, 2008
Biscuit recipe for Cas
From the 30Sec WineAdvisor FoodLetter:
INGREDIENTS:
(Makes eight to 10 biscuits)
2 cups (480g) all-purpose soft wheat flour
3 teaspoons (15g) baking powder
1/4 teaspoon baking soda
1/2 teastpoon salt
2 1/2 tablespoons butter
2 1/2 tablespoons solid vegetable shortening
1/4 to 1/2 cup whole milk or 2% milk
PROCEDURE:
1. Preheat oven to 450F (230C).
2. Measure the flour into a bowl. Add the baking powder, baking soda and salt, taking care to measure the amounts precisely. Stir to combine.
3. Cut the butter and shortening into pea-size pieces and sprinkle over the dry ingredients. Then, using your fingers, gently work the shortening into the flour mixture - much like making pie crust - until the combined result resembles a pile of soft grains of rice.
4. Then add the milk, a little at a time. Use only as much milk as needed to bring the flour and shortening together in a soft dough. Stir gently, using a large rubber spatula, to combine the wet and dry ingredients; take care not to over-work the dough.
5. As soon as the dough has reached such a consistency that you can form it, use the spatula to scrape it into a ball-like round and turn it onto a floured dish towel on your work surface. Pat it out to about 1/2 inch thickness, and cut into rounds with a biscuit cutter (or a thoroughly cleaned soup can with both ends cut out). If you're feeling lazy, simply cut the dough into squares; the result will taste just as good. After you've cut as many rounds as you can, gently form the leftover scraps of dough into a roughly circular "cook's biscuit."
6. Place the biscuits close together on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 to 14 minutes, until the tops are nicely browned.
Serve them as you like them, topped with butter or honey or molasses, a round of sausage or a few slices of bacon, a fried egg or even, if you must, milk gravy. If you're looking for a wine match this week, you're on your own!
INGREDIENTS:
(Makes eight to 10 biscuits)
2 cups (480g) all-purpose soft wheat flour
3 teaspoons (15g) baking powder
1/4 teaspoon baking soda
1/2 teastpoon salt
2 1/2 tablespoons butter
2 1/2 tablespoons solid vegetable shortening
1/4 to 1/2 cup whole milk or 2% milk
PROCEDURE:
1. Preheat oven to 450F (230C).
2. Measure the flour into a bowl. Add the baking powder, baking soda and salt, taking care to measure the amounts precisely. Stir to combine.
3. Cut the butter and shortening into pea-size pieces and sprinkle over the dry ingredients. Then, using your fingers, gently work the shortening into the flour mixture - much like making pie crust - until the combined result resembles a pile of soft grains of rice.
4. Then add the milk, a little at a time. Use only as much milk as needed to bring the flour and shortening together in a soft dough. Stir gently, using a large rubber spatula, to combine the wet and dry ingredients; take care not to over-work the dough.
5. As soon as the dough has reached such a consistency that you can form it, use the spatula to scrape it into a ball-like round and turn it onto a floured dish towel on your work surface. Pat it out to about 1/2 inch thickness, and cut into rounds with a biscuit cutter (or a thoroughly cleaned soup can with both ends cut out). If you're feeling lazy, simply cut the dough into squares; the result will taste just as good. After you've cut as many rounds as you can, gently form the leftover scraps of dough into a roughly circular "cook's biscuit."
6. Place the biscuits close together on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 to 14 minutes, until the tops are nicely browned.
Serve them as you like them, topped with butter or honey or molasses, a round of sausage or a few slices of bacon, a fried egg or even, if you must, milk gravy. If you're looking for a wine match this week, you're on your own!
Friday, February 8, 2008
Meatloaf / Eggplant Bake
I found the best meatloaf recipe. I love meatloaf, but I often forget about it. It's just not a high profile dish and I think it may have some negative connotations associated with it. However, this recipe is pretty healthy (if you use extra lean meat) and very flavorful. You have to bake it for awhile, but the prep time isn't that long and the ingredients are common (i.e. you don't have to buy a lot of exotic extras). Note: I realized too late I didn't have any dried parsley, so I substituted 1 tbsp of McCormick's Italian Seasoning for the parsley and basil and it turned out great.
My side dish was a tomato-eggplant bake. I substituted shredded mozzarella cheese for the slices and shredded parmesan for the grated parmesan, but otherwise I followed the recipe. Very good! Very easy!
My side dish was a tomato-eggplant bake. I substituted shredded mozzarella cheese for the slices and shredded parmesan for the grated parmesan, but otherwise I followed the recipe. Very good! Very easy!
Monday, February 4, 2008
Pistachio Ring
I got a weird impulse to try and make bread this weekend. So I started flipping through my latest Taste of Home magazine and found this recipe for pistachio bread. It was a lot easier than I thought it'd be (though in the process, due to sheer clumsiness I burnt three fingers, tore a fingernail, and made a complete mess of our kitchen - just thought I should provide a warning). It's time intensive, mostly because you have to do a lot of waiting for it to rise. That worked out perfectly for me though, as I was able to clean up my mess, do my laundry and watch part of the Super Bowl at the same time. I brought most of it into work today and received many compliments. It's not too sweet, not too bready, generally a great and easy (and somewhat impressive looking) breakfast treat.PISTACHIO RING
TIME: Prep: 30 min. + rising
Bake: 25 min. + cooling
Ingredients:
1 package (1/4 ounce) active dry yeast
1 tablespoon plus 1/2 cup sugar, divided
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 tablespoon plus 1/2 cup sugar, divided
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup shelled salted pistachios, coarsely chopped
1/3 cup sugar
1 egg, beaten
1/4 cup butter, melted
1 cup shelled salted pistachios, coarsely chopped
1/3 cup sugar
1 egg, beaten
Directions:
In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, 2 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a floured surface, roll into a 16-in. x 12-in. rectangle. Brush with melted butter. Sprinkle with pistachios and sugar. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring.
With a scissors, cut from outside edge two-thirds of the way toward center of ring at 3/4-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping with the previous piece. Cover and let rise in a warm place for 30 minutes.
Brush with egg. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Yield: 1 ring (18 slices).
Thursday, January 31, 2008
Spaghetti alla carbonara
Make this! *from 30Sec Wine Adviser Food Newsletter
INGREDIENTS:
(Serves two)
3-4 strips American smoky bacon or 2 ounces Italian pancetta
2 cloves garlic
1 tablespoon (15ml) olive oil
4-6 ounces (120-180g) spaghetti
1/4 cup (60g) grated Pecorino Romano cheese
Black pepper
Nutmeg
2 eggs, preferably freshest possible free-range
2 tablespoons heavy cream
PROCEDURE:
1. Cut the bacon or pancetta into thin strips. Peel and smash the garlic cloves. Brown the garlic over medium-high heat in a skillet or saute pan; discard it, reduce heat to medium-low, and cook the bacon until it's crisp. Remove from heat; leave the bacon in the pan, but spoon off all but about 2 tablespoons of the fat.
2. Bring a large pot of salted water to boil and, when it comes to a full boil, cook the spaghetti until al dente, typically 7 to 10 minutes depending on thickness.
3. While the spaghetti cooks (or do this in advance if you don't like working under pressure), grate the cheese, put it in a small bowl, and season it with freshly grated black pepper and nutmeg. Break the eggs into a cup, add the heavy cream, stir in the grated cheese mixture and whip it gently with a fork until all the ingredients are mixed.
4. Just before the spaghetti is done, spoon 2 or 3 tablespoons of the pasta cooking water into the egg mixture, stirring briefly. Reheat the pan containing the cooked bacon and remaining fat. Quickly drain the pasta in a big strainer or colander, then put it in the skillet with the bacon and fat, reducing heat to very low. Pour in the egg mixture and toss with two spoons until every strand is coated and the egg mixture barely cooks. Don't overcook; it's better creamy than dry.
WINE MATCH: The dairy flavors pretty much call for a white, and the smoky bacon suggests a richer-styled white. It was fine with a modestly priced, textured blend of Carignan Blanc and Vermentino from Southwestern France, Domaine du Poujol 2006 "Pico" Vin de Pays de l'Heurault.
INGREDIENTS:
(Serves two)
3-4 strips American smoky bacon or 2 ounces Italian pancetta
2 cloves garlic
1 tablespoon (15ml) olive oil
4-6 ounces (120-180g) spaghetti
1/4 cup (60g) grated Pecorino Romano cheese
Black pepper
Nutmeg
2 eggs, preferably freshest possible free-range
2 tablespoons heavy cream
PROCEDURE:
1. Cut the bacon or pancetta into thin strips. Peel and smash the garlic cloves. Brown the garlic over medium-high heat in a skillet or saute pan; discard it, reduce heat to medium-low, and cook the bacon until it's crisp. Remove from heat; leave the bacon in the pan, but spoon off all but about 2 tablespoons of the fat.
2. Bring a large pot of salted water to boil and, when it comes to a full boil, cook the spaghetti until al dente, typically 7 to 10 minutes depending on thickness.
3. While the spaghetti cooks (or do this in advance if you don't like working under pressure), grate the cheese, put it in a small bowl, and season it with freshly grated black pepper and nutmeg. Break the eggs into a cup, add the heavy cream, stir in the grated cheese mixture and whip it gently with a fork until all the ingredients are mixed.
4. Just before the spaghetti is done, spoon 2 or 3 tablespoons of the pasta cooking water into the egg mixture, stirring briefly. Reheat the pan containing the cooked bacon and remaining fat. Quickly drain the pasta in a big strainer or colander, then put it in the skillet with the bacon and fat, reducing heat to very low. Pour in the egg mixture and toss with two spoons until every strand is coated and the egg mixture barely cooks. Don't overcook; it's better creamy than dry.
WINE MATCH: The dairy flavors pretty much call for a white, and the smoky bacon suggests a richer-styled white. It was fine with a modestly priced, textured blend of Carignan Blanc and Vermentino from Southwestern France, Domaine du Poujol 2006 "Pico" Vin de Pays de l'Heurault.
Friday, January 18, 2008
Friday Treats
Everyone at my work takes turns bringing treats on Friday and I got a lot of good feedback on my entry today. These recipes were quite easy (I did shopping then made all three between 6:30 and 10:30 pm on Thursday) and there weren't any really exotic ingredients.These may be the best muffins I've ever had. Sweet, moist, crunchy (I used medium grind cornmeal) - perfection. I also used skim milk (which didn't affect the taste, from what I could tell) and one pint of blueberries, which is a bit more than the 1/2 cup it calls for.
Banana Coconut Muffins (pictured left)
I'm a sucker for coconut and these little beauties were delicious. The one thing I would've done differently, however, is to let the bananas ripen more. Mine were still edible, and I think for this recipe to really wow, they need to be much darker. But still very good!
Cool Veggie Pizza Appetizer (pictured right)
I hadn't made this in years, and in doing so, I remembered that it's one of my favorite super easy entertainment recipes. I changed a lot of things about the spread this time, but it's one of those things that you can play with and figure out what works best. I don't like Miracle Whip, so I made it with cream cheese, sour cream, ranch dressing and mayonnaise instead (the same amount of cream cheese, small amounts of the other three). Also, instead of onion salt and dill, I used a tablespoon of the Lipton Recipe Secrets Onion Soup powder. Delicious!
Thursday, January 10, 2008
Butter Lettuce-Citrus Salad
*Stolen from the SF Chronicle's Food & Wine Newsletter - this sounds like a deliciously fancy salad that I must remember to make later.
Butter Lettuce-Citrus Salad
Thursday, January 10, 2008
This recipe is from local cooking teacher Linda Carucci.
INGREDIENTS:
2 large, firm heads butter lettuce
1/2 small red onion, cut lengthwise into thin crescents
2 large Hass avocados
Salt and pepper to taste
4 large ruby grapefruit, cut between membranes to release segments
1 1/2 cups glazed walnut halves, broken up (see recipe)
Dressing:
Finely chopped zest of 1 orange
1 teaspoon sugar
1 tablespoon seasoned rice vinegar
1 tablespoon fresh orange juice
1 1/2 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons fresh lime juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon garlic powder
1/8 teaspoon pepper, or to taste
1/4 cup canola or light-flavored olive oil
INSTRUCTIONS: Discard tough outer leaves from lettuces. Quarter lettuces lengthwise, remove tough cores, and cut each quarter into thirds; wash and spin dry.
Combine all dressing ingredients and whisk well to combine.
Toss together lettuce and onion in a large bowl. Vigorously whisk dressing again, pour over the salad and toss.
Pit, peel and dice avocados; toss into salad. Taste a piece of lettuce and add salt and/or pepper if desired.
Divide salad among serving plates. Divide grapefruit sections evenly, tucking them into folds of lettuce. Garnish with glazed walnuts.
Serves 6 to 8
PER SERVING: 335 calories, 5 g protein, 23 g carbohydrate, 27 g fat (3 g saturated), 0 cholesterol, 143 mg sodium, 5 g fiber.
Glazed Walnuts
INGREDIENTS:
1/4 cup superfine sugar
2 quarts water
2 cups walnut halves
2 cups canola oil, or as needed
INSTRUCTIONS: Put sugar in a large mixing bowl. Put a large sieve in the sink; set another one over a bowl near stove; cover a rimmed baking sheet with paper towels.
Bring water to a rolling boil in a 4-quart saucepan. Add nuts, blanch for 1 minute. Pour into sieve in sink; rinse with hot water. Drain well. Transfer to bowl with sugar; mix with a rubber spatula to melt sugar and coat nuts evenly.
Heat oil to 350 degrees in a heavy skillet. Using a large slotted spoon, put half the nuts in the oil. Fry until golden brown, 3 to 4 minutes. Turn off heat and transfer nuts to the dry sieve. Shake to separate pieces. Transfer to the baking sheet, moving them about with a spatula to keep them from sticking to pan or each other. Reheat oil to 350 degrees and repeat with remaining nuts. Let cool completely.
Store in an airtight container at room temperature. They keep well for up to 4 days.
Yields 2 cups
PER 1/4 CUP: 195 calories, 4 g protein, 11 g carbohydrate, 17 g fat (2 g saturated), 0 cholesterol, 3 mg sodium, 1 g fiber.
Butter Lettuce-Citrus Salad
Thursday, January 10, 2008
This recipe is from local cooking teacher Linda Carucci.
INGREDIENTS:
2 large, firm heads butter lettuce
1/2 small red onion, cut lengthwise into thin crescents
2 large Hass avocados
Salt and pepper to taste
4 large ruby grapefruit, cut between membranes to release segments
1 1/2 cups glazed walnut halves, broken up (see recipe)
Dressing:
Finely chopped zest of 1 orange
1 teaspoon sugar
1 tablespoon seasoned rice vinegar
1 tablespoon fresh orange juice
1 1/2 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons fresh lime juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon garlic powder
1/8 teaspoon pepper, or to taste
1/4 cup canola or light-flavored olive oil
INSTRUCTIONS: Discard tough outer leaves from lettuces. Quarter lettuces lengthwise, remove tough cores, and cut each quarter into thirds; wash and spin dry.
Combine all dressing ingredients and whisk well to combine.
Toss together lettuce and onion in a large bowl. Vigorously whisk dressing again, pour over the salad and toss.
Pit, peel and dice avocados; toss into salad. Taste a piece of lettuce and add salt and/or pepper if desired.
Divide salad among serving plates. Divide grapefruit sections evenly, tucking them into folds of lettuce. Garnish with glazed walnuts.
Serves 6 to 8
PER SERVING: 335 calories, 5 g protein, 23 g carbohydrate, 27 g fat (3 g saturated), 0 cholesterol, 143 mg sodium, 5 g fiber.
Glazed Walnuts
INGREDIENTS:
1/4 cup superfine sugar
2 quarts water
2 cups walnut halves
2 cups canola oil, or as needed
INSTRUCTIONS: Put sugar in a large mixing bowl. Put a large sieve in the sink; set another one over a bowl near stove; cover a rimmed baking sheet with paper towels.
Bring water to a rolling boil in a 4-quart saucepan. Add nuts, blanch for 1 minute. Pour into sieve in sink; rinse with hot water. Drain well. Transfer to bowl with sugar; mix with a rubber spatula to melt sugar and coat nuts evenly.
Heat oil to 350 degrees in a heavy skillet. Using a large slotted spoon, put half the nuts in the oil. Fry until golden brown, 3 to 4 minutes. Turn off heat and transfer nuts to the dry sieve. Shake to separate pieces. Transfer to the baking sheet, moving them about with a spatula to keep them from sticking to pan or each other. Reheat oil to 350 degrees and repeat with remaining nuts. Let cool completely.
Store in an airtight container at room temperature. They keep well for up to 4 days.
Yields 2 cups
PER 1/4 CUP: 195 calories, 4 g protein, 11 g carbohydrate, 17 g fat (2 g saturated), 0 cholesterol, 3 mg sodium, 1 g fiber.
Wednesday, January 9, 2008
Lentil Soup Article from NYTimes
Thanks Olivia! I wanted to post this so I remember to make it. Lentil soup, in general, is great though. Very easy and filling.
A Lentil Soup to Make You Stop, Taste and Savor
FOR years it seemed that everyone I knew had a special lentil soup recipe, one that sustained them and kept them warm all winter long. I had flirted with countless incarnations, and most tasted reasonably good. They were brawny, solid and predictable. I liked them in varying degrees, but never quite enough to take home to my soup pot. Until recently, when I fell head over heels. Could this be the one?
Recipe: Red Lentil Soup With Lemon (January 9, 2008)
It was so unexpected. At a friend’s dinner party this fall, white espresso cups filled with a steaming liquid were passed around as hors d’oeuvres. Deep in conversation, I took an absent-minded sip that instantly dazzled, yet mystified me. A gorgeous soup, it was warming and hearty, and possessed a velvety texture that recalled some kind of puréed legume. But it had a zesty, spicy flavor that was more ethereal and sunny than any earthbound, wintry bean.
“It’s nothing, just a little lentil soup,” said my hostess nonchalantly when I cornered her in the kitchen to grill her.
Lentil? It didn’t taste like lentils. And with its muted golden color, it didn’t look like them either.
“Red lentils, Sweetie, with chili and a little lemon; I’ll e-mail you tomorrow with the recipe,” she promised.
In fervid anticipation, I picked up some red lentils the next morning. Unlike their more familiar green and brown cousins, red lentils are hulled and split when you buy them. This lets them cook much faster than their relatives, though they don’t hold their shape as well, making them problematic for salads — and ideal for soup. Or so I found out with a little Googling.
The e-mail appeared. I wasn’t coy; I had already pulled out the soup pot.
As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur — none of which were in the cupboard.
As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush.
Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work.
The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color.
The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren’t they the point after all?
Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface.
I was a little nervous about digging in. With all my changes, would the soup live up to my expectations?
In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired.
I have been making it ever since.
A Lentil Soup to Make You Stop, Taste and Savor
FOR years it seemed that everyone I knew had a special lentil soup recipe, one that sustained them and kept them warm all winter long. I had flirted with countless incarnations, and most tasted reasonably good. They were brawny, solid and predictable. I liked them in varying degrees, but never quite enough to take home to my soup pot. Until recently, when I fell head over heels. Could this be the one?
Recipe: Red Lentil Soup With Lemon (January 9, 2008)
It was so unexpected. At a friend’s dinner party this fall, white espresso cups filled with a steaming liquid were passed around as hors d’oeuvres. Deep in conversation, I took an absent-minded sip that instantly dazzled, yet mystified me. A gorgeous soup, it was warming and hearty, and possessed a velvety texture that recalled some kind of puréed legume. But it had a zesty, spicy flavor that was more ethereal and sunny than any earthbound, wintry bean.
“It’s nothing, just a little lentil soup,” said my hostess nonchalantly when I cornered her in the kitchen to grill her.
Lentil? It didn’t taste like lentils. And with its muted golden color, it didn’t look like them either.
“Red lentils, Sweetie, with chili and a little lemon; I’ll e-mail you tomorrow with the recipe,” she promised.
In fervid anticipation, I picked up some red lentils the next morning. Unlike their more familiar green and brown cousins, red lentils are hulled and split when you buy them. This lets them cook much faster than their relatives, though they don’t hold their shape as well, making them problematic for salads — and ideal for soup. Or so I found out with a little Googling.
The e-mail appeared. I wasn’t coy; I had already pulled out the soup pot.
As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur — none of which were in the cupboard.
As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush.
Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work.
The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color.
The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren’t they the point after all?
Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface.
I was a little nervous about digging in. With all my changes, would the soup live up to my expectations?
In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired.
I have been making it ever since.
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