3.16.2015

traditional irish soda bread

prep time:  15 minutes
cook time:  45 minutes
servings:  8

ingredients:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 - 1 1/2 cup buttermilk

steps:
1.  heat oven to 425 degrees.  brush a baking sheet with melted butter.

2.  combine the dry ingredients in a deep bowl.  gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball.  if dough crumbles, add up to 1/2 cup more buttermilk, 1 tablespoon at a time, until it holds together.

3.  place on a lightly floured board and pat into a 8-inch flattened round loaf.  place loaf on baking sheet and slash a 1/2-inch deep "x" into the top of the dough.  bake for 45 minutes, or until the top is golden.

- food.com

3.13.2015

veal saltimbocca with marsala mushrooms & asparagus

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
8 veal cutlets - pounded to 1/8-inch thick
salt
pepper
16 sage leaves
8 slices prosciutto
1 cup flour
5 tablespoons olive oil
1/2 pound mixed mushrooms - chopped
1 large shallot - finely chopped
2 cloves garlic - finely chopped
1 cup marsala
1/2 cup chicken stock
3 tablespoons butter
1 large bundle asparagus - trimmed
2 tablespoons chopped parsley

steps:
1.  preheat oven to the lowest setting.  add a platter and 4 dinner plates; let warm.

2.  season the veal on both sides with salt and pepper.  place 2 sage leaves on top of each cutlet, then wrap slice of prosciutto around.  place the flour on a large plate and dredge the cutlets lightly shaking off the excess flour.

3.  in a large skillet, heat 2 tablespoons olive oil over medium-high heat.  add half the cutlets and cook, turning once, until golden and cooked through, 2 - 3 minutes per side.  transfer to the warm platter and repeat with 2 tablespoons of olive oil for the remaining cutlets.

4.  add the remaining 1 tablespoon olive oil to the skillet.  add the mushrooms and cook, stirring often, until  brown, 7 - 8 minutes.  add the shallot and garlic, stir 1 minute then add the marsala.  increase the heat to high and boil until the sauce is reduced by half, about 4 minutes.  add the stock and butter and remove from heat.  stir until the butter melts and the sauce thickens.

5.  in another large skillet, bring a few inches of water to a boil.  salt the water, add asparagus, and cook until crisp tender, about 3 minutes.

6.  divide the cutlets among the warm plates.  top with marsala mushrooms.  garnish with chopped parsley.

- rachael ray magazine, july/august 2014

3.11.2015

scampi with cherry tomatoes

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1/4 cup olive oil
2 large shallots - finely chopped
4 large cloves garlic - thinly sliced
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed
1/4 cup brandy or sherry
3/4 cup dry white wine
1/2 cup chicken stock
1 1/2 pints cherry tomatoes - halved
2 pounds jumbo shrimp - peeled, deveined, with tails left on
salt
pepper
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
ciabatta bread - sliced and grilled

steps:
1.  in a large skillet with a tight-fitting lid, heat olive oil over medium-high heat.  add the shallots, garlic, red pepper, and fennel seed.  cook, stirring, until the vegetables soften, about 2 minutes.

2.  add brandy and using a long kitchen match or barbecue lighter, ignite the alcohol.  turn off the heat and let the flame subside.  add the wine and simmer until reduced by half, about 3 minutes.

3.  add the stock and tomatoes.  cook until the tomatoes are heated through, about 2 minutes.  add the shrimp and season with salt and pepper.  cover the pan and simmer, shaking occasionally, until the shrimp are opaque in the center, about 3 minutes.

4.  stir in parsley and lemon juice.  serve with bread.

- rachael ray magazine, july/august 2014

3.09.2015

lemony broccoli slaw

prep time:  20 minute
servings:  4

ingredients:
1 bunch broccoli - stems rimmed and peeled
2 carrots - peeled
1/3 cup buttermilk
1/3 cup mayonnaise
1 lemon - zested and juiced
salt
pepper

steps:
1.  in a food processor fitted with the shredding disk, grat the broccoli florets and stems and carrots.

2.  in a large bowl, whisk the buttermilk, mayonnaise, and lemon juice.  add the broccoli and carrots, toss to coat and season with salt and pepper.  sprinkle with zest.

- rachael ray magazine, july/august 2014

3.06.2015

vegetable "lasagna" stacks

prep time:  30 minutes
servings:  4

ingredients:
3 zucchini - cut on an angle into 1/4-inch thick slices
1 lemon - zested and juiced
2 tablespoons olive oil
1 pound ricotta
1/4 cup heavy cream
5 tablespoon chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
1 large tomato - thinly sliced
2 tablespoons pesto
salt
pepper

steps:
1.  in a small bowl, toss zucchini with lemon zest, lemon juice, olive oil, and salt and pepper.

2.  in a medium bowl, combine the ricotta, heavy cream, parsley, and oregano.  season with salt and pepper

3.  build individual lasagnas by stacking three layers each of zucchini, ricotta mixture and tomato slices.  top with pesto.

- rachael ray magazine, july/august 2014

3.04.2015

asian steak salad

prep time:  20 minutes
cook time:  10 minutes
servings:  4

ingredients:
5 tablespoons olive oil
3 tablespoons soy sauce
4 cloves garlic - chopped
1 piece ginger - peeled and minced
1 1/2 pounds flank steak
2 tablespoons rice vinegar
2/3 small cabbage - cored and thinly sliced
2 carrots - peeled and grated
1/3 cup basil leaves - torn
salt
pepper

steps:
1.  in a glass baking dish, whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, garlic, and half of the ginger.  add the steak; turn to coat.  let marinate 15 minutes, turning halfway through.

2.  in a large bowl, whisk together the rice vinegar, 2 tablespoons olive oil and the remaining soy and ginger.  toss with the sliced cabbage, carrots, and basil; season with salt and pepper.

3.  in a large cast-iron skillet, heat 1 tablespoon olive oil over medium.  remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare.  transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.

4.  transfer the salad to a platter.  thinly slice the steak against the grain.  fan out the sliced steak on to of the salad.

- rachael ray magazine, july/august 2014

3.02.2015

fresh corn & ricotta pasta

prep time:  10 minutes
cook time:  15 minutes
servings:  4

ingredients:
1 pound medium pasta shells
4 tablespoons olive oil
4 ears corn
1 red onion - finely chopped
2 large cloves garlic - thinly sliced
1 15-ounce container ricotta
2/3 cup loosely packed basil leaves - thinly sliced.

steps:
1.  bring a large pot of salted water to a boil.  cook the pasta according to the package directions; drain.  return the pasta to post and toss with 2 tablespoons olive oil.

2.  heat a large cast-iron skillet over medium-high heat.  slice the kernels from the cobs and cook in the dry skillet, stirring occasionally, until browned in spots , about 4 minutes.  reduce heat to medium and add onion, garlic, and 2 tablespoons olive oil.  cook, stirring occasionally, until the onion softens, about 2 minutes, season with salt and pepper.

3.  toss the pasta with the corn mixture.  divide among plates and top with ricotta and basil.  drizzle with olive oil and season with salt and pepper to taste.

- rachael ray magazine, july/august 2014

2.27.2015

pesto tartlets

prep time:  tbd
cook time:  15 minutes
servings:  4

ingredients:
3 cups arugula
1/3 cup grated parmesan
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic
1 sheet frozen puff pastry  - thawed and quartered
1 cup halved grape tomatoes
4 ounces burrata - torn
salt
pepper

steps:
1.  in a food processor, puree arugula, parmesan, olive oil, vinegar, and garlic.  season with salt and pepper to taste.

2.  preheat oven to 425 degrees.  place puff pastry on a parchment-lined baking sheet.  pierce with fork.  top with tomatoes and season with salt and pepper.  bake until crisp, 15 minutes.

3.  top with burrata and pesto.

- rachael ray magazine, july/august 2014

2.25.2015

grilled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise
2 lemons - halved, seeds removed
1 yellow bell pepper - halved lengthwise, stem and seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch think
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup chopped fresh basil
2 teaspoon fresh thyme leaves + more for garnish
1/2 teaspoon salt
pepper
8 ounces goat cheese - softened

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grilled onion until it is heavily charred, about  - 15 minutes total.  grill peppers, zucchini, and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  grill bread until lightly charred and toasted, about 1 minute per side.  have one or two of the garlic cloves and rub cut sides on the grilled bread.  mince remaining garlic clove and set aside.

3.  chop vegetables into bit-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed.  set aside.

4.  arrange ratatouille, grilled bread, and goat cheese on a large platter.  sprinkle thyme leaves, pepper, and salt over goat cheese.

- new york times, september 2013

2.23.2015

venison meat pies

prep time:  80 minutes
cook time:  25 minutes
servings:  3 6-inch pies

ingredients:
1/4 cup flour
2 cups bread flour
1 teaspoon salt
3/4 cup warm water
1 yeast packet
1 tablespoon butter
12 ounces ground venison
6 cloves garlic - chopped
2 tablespoons fresh oregano - chopped
2 tablespoons fresh parsley - chopped
2 tablespoons green onion - chopped
2 teaspoon salt
1 teaspoon pepper
3 tablespoon butter
1 egg

steps:
1.  mix the flours and salt together in a large bowl.  mix the yeast and the warm water in a cup and let hydrate for 15 minutes.  meanwhile, mix the butter into the flour with your hands until it looks like coarse meal.

2.  pour the hydrated yeast into the flour and mix well.  knead for 5 minutes, cover in plastic rap, and let rest 1 hour.

3.  meanwhile, combine venison, garlic, oregano, parsley, green onion, salt and pepper in a bowl.

4.  preheat oven to 475 degrees.  roll the dough into a rough log and slice off 1/3 of it.  cut each piece into thirds.  take out one of the pieces form the larger portion of dough and keep the rest covered with a damp cloth.

5.  roll out the dough into a 6-inch circle about 1/8-inch thick.  use a bowl or large glass to cut a perfect circle.  put some of the filling into the center of the circle, leaving about 1 inch border on all sides.  set that dough onto a baking sheet lined with parchment.  do the same with the other 2 larger pieces of dough.  when you have all three pies set out, press 1 tablespoon of butter onto the center of the filling of each pie.

6.  to make the tops of the pies, roll out each smaller piece of dough to about the same thickness, about 5-inches in diameter.  lay the top on the venison filling.  take up the bottom of the larger piece of dough and attach it to the top piece of dough by pinching and crimping it over.  do this all around the pie to seal it.  with a very sharp knife slice vents in the to top of the pie.

7.  beat the egg with a little water and paint all the pies with it.  bake in the oven for 20 - 25 minutes or until they are golden brown.  let the pies rest on a rack for at least 10 minutes before eating.

- unknown

2.20.2015

carro salad

prep time:  5 minutes
cook time:  8 minutes
servings:  4 - 6

ingredients:
6 large carrots - peeled
1/4 cup fresh lemon juice
2 cloves garlic - finely chopped
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup olive oil
1/4 cup finely chopped parsley

steps:
1.  bring a large pot of salted water to a boil.  add the whole carrots and cook until just cooked through, about 8 - 10 minutes.  drain and cut carrots into 1/2-inch thick slices.

2.  whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl.  slowly drizzle in the olive oil until emulsified and stir in the parsley.  add the cooked carrots and toss to combine.

- food network

2.18.2015

pan-fried trout

prep time:  15 minutes
cook time:  40 minutes
servings:  4

ingredients:
1 1/2 cups bread crumbs
1 clove garlic - smashed
2 tablespoon finely chopped parsley
2 tablespoons finely chopped oregano
pinch crushed red pepper flakes
3 lemons - juiced and 1 lemon zested
salt
1/2 cup dijon mustard
4 trout - boned, belly flap removed, rinsed and patted dry (heads and tails left on)
olive oil

steps:
1.  in a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest, and salt to taste.

2.  in a small bowl, mix together the mustard and the juice of 1 lemon.  brush both sides of the trout with mustard mixture.  coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.

3.  preheat oven to 250 degrees.  coat a large skillet with about 1/4 - 1/2-inch olive oil and bring to a medium-high heat.  add the fist to the pan, skin side down, and cook the fish 2/3's of the way, about 6 - 7 minutes.  carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 - 3 minutes.  dry fish on paper towels and reserve to warm oven.

4.  remove the oil and brown bits from the pan.  add the butter and remaining lemon juice and swirl to combine as the butter melts.  season with salt to taste and reduce by about half.  drizzle the fish with butter lemon sauce and serve.

- food network