Thursday, November 11, 2010
1 Boboli Crust
Tomato Sauce (enough to cover)
Mozzarella Cheese (enough to cover)
Two or three leaves basil (torn)
Heat oven to 450º. Add all but the basil to the crust. Cook in middle for 8-10 mins. Add Basil and serve.
Yes, I know, this is not how we make pizza; but like a few pierogi in the fridge, a pizza crust, a can of tomato sauce, and cheese are a simple way to eliminate leftovers. Speaking of leftovers:
The Olive and the Caper) and used them as a sauce to some handmade papardelle and it was awesome:
1 c. olive oil
2 med. eggplants, cut in 1" cubes
12 med. shallots, peeled and left whole
8 cloves garlic, slivered
4 med. tomatoes, chopped or can of chopped tomatoes in winter
3/4 c. dry red wine
1 bay leaf
1/4 c. basil, shredded and whole to garnish
1. Heat oil in skillet. Add eggplant, shallot, garlic, 10-12 mins. Stir frequently
2. Stir in tomatoes, wine, bay leaf, salt, pepper. DO NOT TOUCH. Let simmer 45-50 mins. (Oil will rise to top)
3. Remove bay leaf and remove from heat. Let cool 10 mins. Add shredded basil to whole. Garnish individual bowls with some whole basil.
p.s. if you skimp on the oil, your eggplant will taste too sharp.
Thursday, November 04, 2010
4 slices bacon (I think I'll add more next time) or 4 oz pancetta chopped
4 cloves minced garlic (Or more-- you know you want to)
2 1/2 cups whipping cream (admittedly, this much cream kind of freaked me out, so I just did 2 cups cream and 1/2 c milk)
1 cup freshly grated Parmesan
6 large egg yolks
1/4 cup chopped fresh basil leaves (didn't have this so I did 2 tbsp of dried)
1/4 cup chopped fresh Italian parsley leaves
1 pound spaghetti
3 chicken breasts, browned and cooked through, and coarsely chopped or 1 roasted chicken coarsely shredded
1 cup cooked peas
Freshly ground black pepper
1/2 cup chopped walnuts, toasted (I used pecans, and this was such a nice touch)
1 tablespoon finely grated lemon peel
In a large bowl, whisk together the cream, cheese, yolks, and herbs.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 10 minutes. Drain and set aside.
Add the chicken and peas to the pan with the bacon and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly. Giada says this takes 4 minutes, but it took me about 10, though I was very afraid of cooking it too quickly. Just watch it and make sure you do not boil the sauce because that will scramble the eggs-- yuck. Season the pasta, to taste, with pepper and salt if needed (the bacon will likely add all the salt you need).
Sprinkle with the nuts and lemon, and serve.
Monday, October 25, 2010
Spicy Chicken Broth with Avocado and Lime
E.V. olive oil
2 medium onions diced
3 garlic cloves minced
3 medium sized ripe tomatoes chopped (adaptation for non-tomato season: use canned diced tomatoes, 1 can is probably fine - this time I had one last lovely tomato, which I chopped and added to the pot along with one can of diced tomatoes)
2 jalapenos minced (if you don't like it spicy, make sure you don't include the seeds)1 quart chicken stock - homemade is best (this time I had a quart of homemade but also added maybe a 1/2 cup of store bought sitting in my fridge, worked great)
salt and pepper
1 1/2 cups shredded cooked chicken (this is for 4 people - see instructions below)
avocados (1 works for two people, depending on how much avocado you want)
lime cut into wedges
[optional: 1/2 cup chopped cilantro - I never do this, as I hate cilantro]
Heat olive oil over medium heat in a stockpot. Add onions, garlic, tomato, and jalapeno; cook for 15 minutes until vegetables are soft and pulpy. Pour in stock, season with salt and pepper and simmer for 20-25 minutes.
[Note: at this point in the recipe T.F. encourages you to make your own tortilla chips by frying corn tortilla strips. I am too lazy for this. You can just buy some Tostitos and they work just fine for a garnish.]
Divide shredded chicken among soup bowls - while the recipe calls for 1 1/2 cups, in reality each person can just pick off as much chicken as they want and put it in their own bowl, especially if you are working with leftover roast chicken. Ladle soup over the meat. Top with diced avocado (and cilantro, if you want). Each person can squeeze in as much lime as they want, as well as grab as many corn chips as they want.
Friday, October 15, 2010
Place the butter in the bottom of the pan and place it in the oven while it's preheating to melt it (Don't let it start to burn though). Mix your milk, flour, eggs and salt in a bowl. Use a wire whisk to blend, but make sure all the lumps have disappeared before moving on. (Some people blend this in a food processor but I don't) When you've got your mix ready, pour it over the melted butter in your pan, and place it back in the oven. Bake for 10-15 minutes or until golden brown. Edges will be puffed up. I like to server with powdered sugar or Nutella or both (that's why I like to make two).
Feel free to improvise on this:
2 farm-fresh zucchini, washing, cut off ends, slice lengthwise and then into half coins (they take so much less time to cook than the water-bloated grocery store ones)
3 cloves garlic, peeled and chopped
5 stripes bacon, cut into 1/2" bits
red pepper flakes
1. Set heat closer to medium than low. Cook bacon in cast-iron. Once fat has rendered and bacon is not too crisp, remove.
2. Add red-pepper flakes and swirl for a minute to let fat absorb its heat (if it looks like you don't have enough for the zucchini, add a little olive oil at this point).
3. Cook zucchini about 5 minutes, sprinkling liberally with salt and pepper. Stir occasionally.
4. When zucchini has some browing and is not yet too tender to the touch, add your pierogi. Cook about 2 minutes until pierogi begins to brown. Stir occasionally.
5. Add garlic. Cook until garlic is aromatic (@ 1 min.)
Sunday, September 19, 2010
1 1/2 zucchini, ends trimmed & 1/4" coins
2 frying peppers (ours were red), seeded and cut into strips (I prefer to halve each strip lengthwise as well)
4 HOT Italian Sausages, casing removed, pulled into 1" chunks
1/2 yellow onion, cut in strips
1/2 lb. ditalini or other pasta you have in your cuphoard
1. On medium heat, cook sausage in cast-iron. Remove when browned, keep that delicious rendered fat for your veggies.
2. Salt a pot of water, bring to boil. Don't add ditalini until you are ready to cook veggies.
3. Add veggies to cast-iron on medium-low heat, salt and pepper generously. If onion carmelizes before peppers and zucchini soften, add olive oil.
4. Drain pasta, toss with veggies, add sausage. Drizzle some extra-virgin olive oil on top.
*I am putting an asterisk on this whole recipe because you should feel free to invent your own cupboard masterpiece. I can say that this one, having been tested, tastes delicious.
Wednesday, September 15, 2010
You need a good amount of time (3 hours +) to do this right, but the majority of the work is basic prep, the rest is cake (mmm, cake).
2 tbsp e.v. olive oil
1 chopped onion
1 chopped carrot
1 chopped celery stalk
1/4 c chopped bacon or pancetta
1 lb ground meat - beef, or a mixture of beef and pork
3/4 c dry white wine or juice from tomatoes (or... I added a splash of red wine in addition to the juice from the tomatoes; it worked)
One 28 or 35 oz can whole plum tomatoes
1 c stock (beef or chicken)
salt and pepper
1 c cream, half and half or milk
Freshly grated Parmesan (optional - honestly, you don't need it)
Olive oil over deep skillet or saucepan (or Dutch oven) over med-low; when hot, add onion, carrot, celery and bacon. Cook for 10 minutes or so until veggies are softened. Add meat, cook stir to break up clumps, about 5 minutes. Add wine/juice, raise heat a little and cook, stirring occasionally, about 5 minutes for most of liquid to evaporate. Crush tomatoes (your hands work best) and add, then add stock. Turn heat to low and let simmer for about an hour - make sure to stir a couple times to break up any meat clumps or chunks of tomato. Then add some salt and pepper to taste and cook for at least another hour. When it's done, the sauce should be thick and most of the liquid should be gone. Add cream, cook 15-30 minutes, stir occasionally. Serve with/in desired medium! AMAZING.
Meal One: Breakfast for Dinner - Eggs and Bacon with Hash of Local Red Potatoes, Leeks, and Yellow Squash. (Let's see if I can remember how I made it - but the point is to give you ideas, anyway, 'cause you can just make it up too with what you have.)
Chop and cook several pieces of bacon to brown and render fat; throw in some roughly chopped garlic until fragrant. I probably added a little vegetable oil too, before tossing in chopped squash and leeks and letting them soften and brown. Then, add the diced potatoes with some salt, pepper, and paprika... let it brown a little by leaving it alone for a while, stirring, leaving it alone...; pour in chicken stock mixed with some cream and a few dashes of Tabasco. Cover, and let potatoes soften and simmer off the liquid. I've never been able to get my hashes crisp but this was great even mushy. Eggs and bacon on side - done!
Meal Two: Breaded Fried Local Eggplant with NJ Heirloom Tomatoes and Mozzarella (http://www.antoniomozzarella.com/).
Slice eggplant; bread by dipping in flour, then beaten egg, then bread crumbs. Let the eggplant chill in the fridge for about 10 minutes; then fry in maybe 1/2 inch hot vegetable oil for a few minutes each side until golden brown. We put these on top of salad while still hot. I also made a little drizzle sauce with sesame oil, soy sauce, mirin, garlic, and sugar to go over the eggplant and salad. Then we had the tomatoes and mozzarella on the side. Awesome.
Tuesday, September 14, 2010
I had recently roasted a chicken à la Anthony Bourdain, and at his strong suggestion in his, “Les Halles Cookbook”, used the bones to make a homemade dark chicken stock. After roasting the bones along with the trinity of vegetables (onions, carrots, and celery), and simmering (never boiling! That’s a nono, apparently) the lot away for over 8 hours on the stove with fresh herbs, I was a bit attached to this stock. I wanted to use it in a dish that would highlight the deep flavors that I had labored to bring about. And once the weather here in Wyoming started getting downright chilly in the mornings and evenings, it hit me: poutine. A staple of Canadian cuisine, I had first encountered this dish in Montreal. It is a surprisingly simple dish at first sight: fries, gravy, and cheese curds. Now you can go and buy Ore-Ida frozen fries, a can of gravy, and some cheap Kraft shredded cheese, and it would probably taste alright. Hell, how can those three ingredients go wrong together, even if they’re the instant variety? But if you take a little time and effort, you can elevate this recipe from bar food to a downright glorious one-dish meal, worthy of pairing with a great glass of wine. The time and care is really spent on the poutine sauce, which stems from velouté, which should be based on a dark, rich homemade chicken or veal stock.
You now have your velouté sauce, which only needs to be reduced to at least a half (up to a quarter) of its volume to become poutine sauce. Do this by simmering, not boiling, and stirring every so often. The resulting texture should be velvety.
Get out a bowl and throw a few fresh cheese curds into it. Then layer some home-made French fries on top, followed by more cheese curds, and topped with a generous ladling of poutine sauce.
This dish is fun to get creative with. To the poutine, I added a few shots of a white wine pan reduction I had made for the roast chicken that started this whole thing. This really added another dimension to the already incredible sauce. In Canada, they have menus full of varying types of poutine, some even with foie gras. If there are no fresh cheese curds available, use freshly shredded mozzarella or sharp cheddar. Top with bacon or crumbled sausage. Just have fun. And even though you can’t really go wrong with the basic ratio of parts for this dish, remember, the quality of your ingredients will greatly affect the quality of the finished meal.
Sunday, August 29, 2010
My family has been living in two places simultaneously for the past month. We've been painting and moving small things (read: books) since late July. Between moving the majority of our furniture last weekend during a tropical New Jersey monsoon and moving the remaining furniture (read: bookshelves) this weekend - as well as a three full day orientation at the Archdiocese for my new job- , there hasn't been much time to do any thoughtful cooking. Or anything else. However, yesterday after finishing the move, we decided to go with husband's parents to the orchard and do some light apple- and peach/nectarine-picking.
I returned to the old apartment in the evening to clean the bathroom and try to move some straggling items (read: mainly books) over to the new place. After such an evening, one wants to cook with as much on hand as possible and spend minimum time in the grocery store and kitchen. So one brief run to the store later, I improvised the following meal using our fresh peaches and nectarines, with inspiration from Angela's pairing of the pork chops and sauteed peaches:
1. Sauteed chopped shallots in olive oil for a couple minutes. Added some fresh thyme and salt. Then added about 2 cups chicken stock, brought to boil; added 1.5 cups couscous, stir. Covered and took off heat, let sit undisturbed about 15 minutes.
2. In cast iron: in a little olive oil, cooked four Italian sausages, cut into pieces. Once browned, added one peeled sliced peach and one peeled sliced nectarine (I maybe would have used two peaches instead of a nectarine, but I used the fruits which had been bruised during picking). I let these soften and get a little caramelized, then I added some roughly chopped spinach only long enough to wilt.
3. Fluffed the couscous and served as a bed for sausage-fruit-spinach mixture. Great with a few generous squeezes of lemon.
As we ate dinner, we watched Iron Chef, Battle: Suckling Pig (I have cable now, for the first time in my life). I felt pretty proud of myself when one of the chefs did a speck and peach pairing: hey, pork and peaches! I did not, however, make a scrambled egg/pig brain snack, or anything with trotters; although husband and I have devised the most brilliant (seriously) idea for a restaurant that involves offal and would be a huge hit in Manhattan. I decline to elaborate here, suffice to say it would be titled Simply Offal.
Did I mention I love my new kitchen? 'Cause I do. Counter space and cabinet space are a novelty.
Wednesday, August 25, 2010
So of course I want to make these.
They're from the Pioneer Woman's website, and she puts a Hershey's kiss in each one. I'm something of a chocolate person, so Hershey's doesn't always cut it, but a little kiss in each bite size cake? That's a concept I could go for. I bet you could use Dove chocolates instead, if say, those are something you buy whenever you're at the grocery store, or little ritter sport squares. Really, the possibilities are endless. And look at how that ganache almost winks back at you.
Wednesday, August 18, 2010
coarse salt and freshly ground black pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
1/2 cup brown sugar
1/2 cup white wine
In a large bowl or ziploc bag combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
Wednesday, August 04, 2010
The amount of ingredients would be based on the number of people to whom you are serving the appetizer.
Tomatoes (we've used big and small, all varieties)
Fresh Basil leaves
Good olive oil
Toasted pine nuts
salt and pepper
On a medium sized platter, artfully arrange prosciutto in slices. Then, stack tomato and basil, and scoop the mozzerella on top (like you would a caprese salad). Sprinkle with salt (Kosher salt adds a nice flavor), pepper, and pine nuts, and drizzle with olive oil. We usually eat this with a knife and fork, if that gives you an idea of how to stack the ingredients.
Without the amazing mozzerella, this really is like a caprese salad, but with that cheese...simply amazing.
I let the pork sit in the refrigerator for two hours, but you can bake it right away. I baked the pork right in the baking dish as you can see above but you could also put it on a rack in the baking dish--that would probably give you a better crust.
Place pork in oven. We baked ours for 45 minutes and it was perfectly done, but depending on the size the time would need to be adjusted. The internal temp (we are food thermometer people) should be about 150.
As I mentioned before, this was wonderfully paired with Angela's easy parmesan risotto.
Monday, August 02, 2010
3 peaches, sliced
2 slices Prosciutto
Goat cheese (as much or as little as you want on your salad)
Arugula, or whatever type of salad you would like to use--I used mixed spring greens
1/4 C balsamic vinegar
2 T honey
1 T olive oil
Salt and Pepper
Put balsamic vinegar in small sauce pan on medium high heat until boiling. Then, turn down and simmer balsamic until reduced to about 2 tablespoons. Once reduced, remove from heat and add 2 T honey and stir. Set aside and let cool.
In a large salad bowl, add olive oil and salt/pepper. Add salad greens and mix until coated.
Put sliced peaches on oiled grill surface. Grill until you hav grill marks but peaches are still firm. Remove from grill. Trevor likes the peaches diced after removing them from the grill, but the plate is prettier when the peaches are kept in large slices.
Arrange salad on plates and top with goat cheese, prosciutto, and peaches. Drizzle balsamic/honey mixture over the top.
Monday, July 26, 2010
You would think I have nothing to do judging by recent frequency of posting. Let me assure you, I do (have many things to do, that is); but I would rather not. I simply wanted to share our favorite way of doing pork chops (a cheap, delicious staple), along with an easy appetizer recipe. The appetizer recipe is one my husband likes making, and even though in most cases I am not a fan of radishes, it is delicious.
Radish Toasts: Thinly slice radish using a vegetable peeler, layer on baguette spread with butter, finish with coarse salt. These make a great easy party dish, too.
Simple steps to delicious pork chops: Heat oil - better, leftover bacon fat - in skillet (use cast iron if you have it) over medium high. Season pork chops with salt and pepper. When oil/fat is hot, cook chops for 3 minutes. Flip and turn heat to medium, cook 5-10 minutes depending on the thickness of the chop. Remove and place on plate, tent with foil and let sit for another 5 minutes or so. Done! (Enjoyed here with homemade applesauce and a Manhattan.)
On the side, a green salad with heirloom tomato - lettuce and tomato courtesy of farmer's market - over which husband later decided to shave a few more radishes (delicious).
There you have it: simple dinner. Enjoy with a glass of wine, or a cocktail if desired.
Sunday, July 25, 2010
<---- Mmm, bananas.
This is the only banana bread recipe I've used since college. Call me boring - maybe there are better recipes out there - but this one always turns out well. It's slightly adapted from Cooking Light magazine (I know! Light! - but I promise it's good) from probably at least six years ago. Here's the basic recipe:
2 c flour
3/4 tsp baking soda
1/2 tsp salt
1 c sugar
1/4 c butter, softened (hence, light)
1 and 1/2 c mashed ripe banana (about 3 - I usually have this many or more old nasty brown bananas lying about in my freezer, which is where they go when I buy bananas, don't eat them, and don't have time right then to make banana bread)
1/3 c plain yogurt - you can use low-fat if you're really into the light thing...
1 tsp vanilla extract
Preheat oven to 350. Cream softened butter and sugar with mixer; add eggs one at a time and beat well. Add banana, yogurt, and vanilla; beat until well blended. Add flour, baking soda and salt and beat on low until moist and incorporated. Spoon batter into buttered (or cooking-sprayed) loaf pan. Bake for about 1 hour, until inserted toothpick comes out clean. Cool 10 minutes or so in pan on wire rack, then remove from pan and cool on rack.
TOTALLY AWESOME VARIATION: Marbled Banana Bread -
Same measurements for: flour, baking soda, salt, sugar, butter, banana, eggs, yogurt. Recipe doesn't call for vanilla but I don't see why not, if you really wanted to.
ADDITIONAL INGREDIENT: 1/2 c semisweet chocolate chips
Follow same procedure (up until putting the batter into the loaf pan). Melt chocolate chips in a medium bowl for about a minute in a microwave and stir until smooth; cool slightly. Add 1 c batter to chocolate and stir to combine well. Spoon chocolate batter into buttered (/cooking-sprayed) loaf pan alternately with plain batter (keep in mind there is much less chocolate batter as you portion it out). Swirl batters together using a knife - a figure eight type patter usually works. Then follow same directions as above for plain loaf.
Monday, July 19, 2010
oil for frying (neutral eg. vegetable, corn...)
1 c flour + more for dredging
1 tsp baking powder
1 tsp salt
3/4 cup beer (or sparkling water)
kosher/coarse salt for finishing
Put enough oil in deep pan on stove over medium high; prepare veggies as you allow the oil to heat - bring oil to 350 degrees. Mix batter ingredients but be careful not to overmix. Dredge veggies in flour, then dip in batter. Add veggies to oil - don't overcrowd to allow for proper browning. Cook and turn once if needed, until golden (a couple minutes). Drain and serve, sprinkled with coarse salt.
Friday, July 09, 2010
1 can beer
KC's All-Purpose Barbeque Seasoning (or BBQ rub of choice)
1. set oven to 350º.
2. rub chicken with rub all over, inside & out. drink 2 swigs from can 'o beer. sit chicken on can in shallow baking dish (cf. illustration).
3. put in oven, 1 hr. done.
It is that simple to have really, really moist chicken. Nor does the beer flavor it so much that you can't make an awesome spiced-up chicken sandwich for lunch the next day.
Monday, June 28, 2010
1 lb. Italian Sausage
2 peppers [sliced] (either green, red, or yellow--I like at least one green to balance the meal's color)
1 onion [sliced]
6 garlic cloves [roughly chopped]
3/4 c. stout (or experiment with another beer--Yuengling has worked well in other manifestations)
3 dashes of red pepper flakes
1. Heat oven to 400º.
1. In cast-iron heat sausages on medium-high heat, 10 mins. Remove.
2. Add garlic. When flavor released, add peppers & onion, sprinkle with salt to taste and red pep. flakes, 8 mins.
3. Add sausages & beer. When boils, put in oven, 25 mins.
4. Serve on rolls, plain or with Dijon mustard.
Thursday, June 24, 2010
I was so (hungry/) excited about Angela's post that I had to make that risotto tonight, with a few additions and alterations based on what was floating about in my kitchen. Then I watched Julie and Julia, despite the fact that I said I wouldn't. And I kind of enjoyed it. Oh man, my husband, who was elsewhere tonight, is going to be mad! At least there's some leftovers. [My computer refuses to post the photo the right way round, but you get the idea.]
Here are my additions/alterations: I only had about 1/2 to 3/4 cup rice and it worked just fine. I used 2 cups water and 1 cup chicken broth, since I had chicken broth in the fridge that needed using. My major divergence is the addition of some sauteed yellow summer squash, which also needed using - sauteed in the cast iron skillet (dirty - the good kind of dirty - with a few past dinners' accumulated bacon/pork chop/steak fat) with a little roughly chopped garlic and a dash of the broth (so that the garlic didn't burn) - over low while the rice was simmering. I added the squash in the last step with the cheese, as well as some julienned basil from the plant on the window sill.
Thanks, Angela/Horvathia! Totally delicious!
Monday, June 21, 2010
3 c water
1 c arborio rice
4 tbsp butter (1/2 stick)
1 chicken bouillon cube
1/2-2/3 c grated Romano
salt to taste
1. Bring water to boil in medium saucepan and add butter, bouillon and rice. Cover and turn heat to low and simmer 20 minutes.
2. Uncover and turn heat to med, stirring until rice is goopy but not wet, about 5 minutes. You must be stirring constantly.
3. Add Romano and salt to taste and stir until combined. Serve warm and enjoy!
Saturday, June 19, 2010
2 tbs. EVOO (Extra-virgin olive oil)
1 c. freshly-grated Parmesan cheese (or Pecorino for an edge--so long as it is not some cheese product pre-grated and meant to outlast cockroaches in the event of nuclear war)
1 c. chopped farmers' market veggies or whatever sits at the back of your fridge (here zucchini--but you can use almost anything except beets)
1/4 c. fresh herbs (whatever is outside your window--for us it was basil)
1. Preheat oven 400º. Heat skillet with EVOO on med-high.
2. Beat eggs in large bowl. Add a 1/2 tsp. or so of salt/pepper. Stir in cheese, veggies, & fresh herbs.
3. Pour in skillet. Immediately reduce heat to low. Cook 10-15 mins. (until bottom firms up nicely).
4. Put skillet in oven for @ 10 mins. When top is done, take out and sprinkle with extra cheese if you wish.
Serve hot or room temp. for breakfast, lunch, dinner (depending on what you add to the mix). If you make it for supper, you can reheat the leftovers and add a slice of bacon or what-have-you for breakfast.
Monday, June 07, 2010
Sunday, June 06, 2010
I hated rhubarb as a kid - HATED it. I could never understand why my mom adored strawberry rhubarb combinations so much. Perhaps rhubarb is an acquired taste, one which I have only recently started enjoying; but it is so much easier to enjoy when you can get beautiful farm-fresh, ruby-red stalks! I've been a little afraid to try baking with it on its own - why mess with a good thing, i.e. a strawberry rhubarb pie? But on our last visit to Wightman's Farm (1111 Mt. Kemble Ave, Morristown NJ), we were handed a free recipe with our rhubarb purchase, which I ventured to put together last night. Another virtue of this recipe besides being delicious is that it is relatively quick, an essential when you have a 5 month old Baby Hulk ("BABY SMASH!!"). So thank you, Wightman's Farm! Please accept my free advertising in exchange for letting me share your recipe here:
1/2 c. softened butter
1 1/2 c. sugar
1 tsp vanilla
2 c. flour
2 tsp ground cinnamon (note: I was nearly out of cinnamon so did not have the full amount; it was still delicious)
1 tsp baking soda
1/4 tsp ground nutmeg
1 c. buttermilk
4 c. chopped rhubarb (can use frozen if fresh is not available - they say to measure out while frozen, then thaw completely, drain but do not press liquid out)
1 c. flour
1/2 c. packed brown sugar
1 tsp ground cinnamon
1/2 c. cold butter (my note: cut into small pieces to speed process before getting out your pastry cutter)
In a large bowl, cream butter and sugar. Add eggs, beat well after each addition. Beat in vanilla. Combine dry ingredients; add to wet mixture alternately with buttermilk. Stir in rhubarb. Pour into greased 13x9x2 inch baking dish. In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake at 350 for 45-55 minutes until inserted toothpick comes out clean. Cool on wire rack.
Friday, June 04, 2010
These aren't your 1950's BBQ ribs. They aren't the spiciest thing I've ever eaten, but I advise you pack the spice-seekers first-aide kit with you for the ride (i.e. a non H2O beverage, a napkin to prevent lip burning, and some form of bread).
2 lbs. baby-back ribs
KC-style BBQ seasoning (I used this)
Night of the Living Bar-B-Q Sauce
1. Preheat oven 325º
2. Cut ribs in half lenghtwise so that they fit in 11x13 baking dish. Rub with seasoning, cover with sauce. Cover dish with aluminum foil. Bake 1 1/2 hrs.
3. Grill for 5-10 minutes, brushing with more sauce to prevent drying out.
If you don't have an outside grill as we don't (darn you NJ apts.), you can put a cast iron grill on the range top. The only thing I don't advise improvising is the BBQ sauce. Night of the Living BBQ is from one of my favorite joints: Oklahoma Joe's (the only one I know in a gas station, pictured above).
Thursday, June 03, 2010
You can guess from my radio silence over the past few weeks (months) that an new-born can stifle culinary creativity. However, for Memorial Day I decided to live it up a little. Besides some excellent ribs (KC-rub and Night of the Living Bar-B-Q Sauce) and Dave's Guinness Cupcakes, I was missing Texas so I thought nothing is classier than some sweet tea in a mason jar.
1 pinch baking soda
2 c. boiling water
6 c. cool water
6 bags black tea
2 c. sugar
1. Pour the boiling water into a measuring cup which already contains baking soda and tea bags. Steep 15 mins.
2. Remove tea without straining bags. Pour into container (2 quarts) with sugar and stir. Add cool water.
[option 1: divide into 2 mason jars and live in style. option 2: make a simple syrup with crushed mint and some lemon. strain mint and lemon before adding in place of sugar in step 2]
Obviously we all know how to boil water, but I thought to share this because the pinch of baking soda is something I discovered which held me back from the authentic taste in the past.
Tuesday, May 25, 2010
4 5-6oz fresh or frozen skinless salmon fillets (I used fillets with one side of skin and had a hard time figuring out the cooking time, so watch out for that)
1/4 cup mayo, or sour cream, or yogurt*
3 tablespoons basil pesto (Trader Joe's pesto works great)
shaved parmesan cheese (optional)
1. Thaw fish, if frozen. Rinse and pat dry.
2. Place fillets on greased broiler pan, tucking under thin edges. Broil 4 inches from the heat for 4-6 minutes per 1/2 in thickness or until fish flakes when tested with fork. If fillets are 1 in or more, turn halfway through broiling.
2b. I have also had this with the topping broiled the whole time with the fish and I'm not sure what the purpose for separating them is, unless you're going to need to flip them. It's your call.
3. Meanwhile, combine mayo and pesto. Spoon over fillets and broil about 1 min or until topping is bubbly. Garnish with Parmesan if you like.
So easy and so good.
*My sister has a variation of this recipe that calls for creme fraiche, though I have never tried it because sour cream is an easy substitute.
Monday, May 03, 2010
Tuesday, April 27, 2010
These proportions serve 6, but calls for three 1 lb pork tenderloins. I have yet to find these mythical 1 lber's so I usually just adjust the amount to how much I am making. Halving the recipe makes more than enough for one pork loin.
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
1/2 c olive oil, plus extra for brushing grill if grilling
2 tablespoons minced garlic (6 cloves)
1 1/2 tbsp minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves (feel free to use dried, and just halve amount. I used dried before and thought it was still delicious)
2 tsp Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
1. Combine lemon zest, juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1-gallon Ziploc bag. Add the pork and turn to coat with the marinade. Marinate in the fridge at least 3 hours, but preferably overnight.
2. If you're grilling, grill for 15-25 minutes, depending on the heat of the grill and size of your pork, until meat registers 137 in the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum. Allow to rest 10 min and carve. If you're cooking in the oven, I recommend searing it first in a pan then popping it in the oven. Enjoy!
Thursday, April 15, 2010
2 tbsp butter
1/2 medium onion, diced
3-5 garlic cloves, diced
1 cup orzo
1 1/4- 1 1/2 cup of water (depending on how dry your climate is and how quickly your orzo cooks)
juice of 2 lemons (or 1/4 c lemon juice from the bottle, I've made it both ways and it's been great)
1 chicken bouillon cube
1 tbsp dried parsley
1. Melt butter in a large warmed skillet on medium heat. Add onion and garlic and cook until softened, 3-5 min.
2. Add orzo and cook, stirring occasionaly, until starting to turn golden, about 5 minutes.
3. Add water, bouillon, and lemon and let simmer until most of the liquid is cooked off, stirring occasionally, about 8 minutes. You will need to taste the pasta to see if it is cooked and add more water if it needs a little longer.
Saturday, April 10, 2010
2 Cans (depending on how much soup you want) Progresso lentil soup. None of that low fat stuff either
1/2 a bullion cube or bullion bits
1 small-medium onion
3-4 cloves garlic
olive oil, about 1/3 C
fresh basil, very finely chopped
1. sautee onion and garlic
2. put soup on stove and add bullion, sauteed onion and garlic, olive oil, salt and pepper, and basil
I think that's it! Heat until nicely simmered
I made these for Easter and they were a hit! I thought they'd be more like muffins, but when you add the glaze they truly are like cupcakes. I guess you could eliminate the glaze and it would become a muffin. As usual, I have no pictures.
1/2 C butter, softened (let sit out for 30 minutes before baking)
2 eggs (let sit out for 30 minutes before baking)
1 3/4 C cake flour. I couldn't find cake flour so I used normal, everyday flour
2 t finely snipped fresh rosemary--next time I make these I will double the rosemary
1 1/2 t baking powder
1/2 t salt
1 C granulated sugar
1 1/2 t lemon extract
1/2 t vanilla
2/3 C milk
2 t finely shredded lemon peel
2 T lemon juice
1 recipe lemon glaze (at the end of the cupcake recipe)
Heat oven to 350
1. Line muffin cups with bake cups, or if you are using mini muffin tins, spray with non-stick cooking spray
2. Combine flour, rosemary, baking powder, and salt; set aside
3. In large mixing bowl, beat butter on medium high 30 seconds. Add sugar, lemon extract, and vanilla. Beat 2 minutes (Med-hi) until light and fluffy
4. Add eggs one at a time, beating well after each addition
5. Alternately add flour mixture and milke to butter mixture, beat on low after each just until blended. Stir in lemon peel and lemon juice. (Here I thought the batter looked too runny, but it was just fine)
6. Spoon into muffin tins and bake 22-25 minutes until toothpick comes out clean. Mini muffins will bake about 15-18 minutes. cool in muffin tins on rack 5 minutes. Remove from pan and cool.
Mix 1 C powdered sugar and enough lemon juice to attain spreading consistency. Add lemon peel to glaze if you want.
Tuesday, March 30, 2010
- Peel and Cube about 6 medium potatoes. Boil them until tender and then mash.
- Then add some variation of the following: 2 cups sour cream, as much butter as you like, tsp. salt, 1/4 tsp. pepper, 2 cups cheese, 1/2 to 1 cup of green onions, and sprinkle with Paprika
- Put in a casserole dish and then top with 2 cups crushed corn flakes and drizzle 1/4 cup melted butter over the top.
- Bake at 350 degrees for 30 minutes.
Monday, March 29, 2010
Strawberry Coconut Tres Leches Trifle