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
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
3.09.2015
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
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
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
2.20.2015
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
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
2.16.2015
wild mushroom bread pudding
prep time: tbd
cook time: 90 minutes
servings: 6
ingredients:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
steps:
1. heat the oil in a large, deep skillet over high heat. add the onions and cook until golden brown and tender, 5 minutes. add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes. remove from the heat and let cool.
2. in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine. add the mushroom mixture and cheese and stir well. add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
3. preheat the oven to 350 degrees. butter a 9 x 13-inch baking dish. add the bread crumbs, shaking to cover the bottom evenly. put the bread pudding mixture into the prepared pan and cover with aluminum foil. bake for 1 hour and uncover. continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes. remove from the over and cool slightly before serving.
- food network
cook time: 90 minutes
servings: 6
ingredients:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
steps:
1. heat the oil in a large, deep skillet over high heat. add the onions and cook until golden brown and tender, 5 minutes. add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes. remove from the heat and let cool.
2. in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine. add the mushroom mixture and cheese and stir well. add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
3. preheat the oven to 350 degrees. butter a 9 x 13-inch baking dish. add the bread crumbs, shaking to cover the bottom evenly. put the bread pudding mixture into the prepared pan and cover with aluminum foil. bake for 1 hour and uncover. continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes. remove from the over and cool slightly before serving.
- food network
2.11.2015
baked asparagus with shiitake and prosciutto
prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
pepper
grated nutmeg
3 tarragon sprigs
steps:
1. preheat oven to 200 degrees. line a baking sheet with parchment paper. lay asparagus in a pil in center. scatter mushrooms and prosciutto on top. drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg. toss vegetables to coat evenly. lay tarragon over top.
2. fold parchment to completely enclose vegetables and staple top and sides shut. transfer pan to oven and bake for 1 hour. asparagus should be just cooked through. if too crisp, return to oven until done to taste.
- new york times, april 2010
cook time: 1 hour
servings: tbd
ingredients:
1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
pepper
grated nutmeg
3 tarragon sprigs
steps:
1. preheat oven to 200 degrees. line a baking sheet with parchment paper. lay asparagus in a pil in center. scatter mushrooms and prosciutto on top. drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg. toss vegetables to coat evenly. lay tarragon over top.
2. fold parchment to completely enclose vegetables and staple top and sides shut. transfer pan to oven and bake for 1 hour. asparagus should be just cooked through. if too crisp, return to oven until done to taste.
- new york times, april 2010
2.04.2015
fried cheese-stuffed zucchini blossoms
prep time: 8 minutes
cook time: 8 minutes
servings: 8 blossoms
ingredients:
1 cup flour
1 cup sparkling water
3/4 teaspoon salt + more for seasoning
1/3 cup goat cheese - at room temperature
2 teaspoon heavy cream
1 tablespoon chopped fresh basil
1 green onion - finely chopped
pepper
8 zucchini blossoms
vegetable oil
steps:
1. in a medium bowl, whisk together the flour, water, and salt until smooth. set aside.
2. in a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. mix until smooth. season with salt and pepper, to taste. spoon 1 1/2 - 2 teaspoons filling into each blossom. close the blossom and gently twist the petals to seal.
3. in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees. dip the stuffed zucchini blossoms in the batter and allow excess batter to drip off. fry for 1 - 2 minutes, turning occasionally, until golden brown. allow the cooked blossoms to drain on paper towels. season with salt.
- food network
cook time: 8 minutes
servings: 8 blossoms
ingredients:
1 cup flour
1 cup sparkling water
3/4 teaspoon salt + more for seasoning
1/3 cup goat cheese - at room temperature
2 teaspoon heavy cream
1 tablespoon chopped fresh basil
1 green onion - finely chopped
pepper
8 zucchini blossoms
vegetable oil
steps:
1. in a medium bowl, whisk together the flour, water, and salt until smooth. set aside.
2. in a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. mix until smooth. season with salt and pepper, to taste. spoon 1 1/2 - 2 teaspoons filling into each blossom. close the blossom and gently twist the petals to seal.
3. in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees. dip the stuffed zucchini blossoms in the batter and allow excess batter to drip off. fry for 1 - 2 minutes, turning occasionally, until golden brown. allow the cooked blossoms to drain on paper towels. season with salt.
- food network
1.26.2015
kohlrabi risotto
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound kohlrabi
7 - 8 cups chicken stock
1 tablespoon olive oil
1/2 cup minced onion
1 1/2 cups arborio rice
1 - 2 garlic cloves - minced
salt
pepper
1/2 cup dry white wine
1/4 - 1/2 cup grated parmesan cheese
2 - 3 tablespoon chopped parsley
steps:
1. peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into 1/2-inch dice.
2. place stock in a saucepan and bring to a simmer over medium heat. season well. reduce heat to low.
3. heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. add the diced kohlrabi and garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.
4. add the rice and stir until the grans separate and begin to crackle. add the wine and stir until it has evaporated and been absorbed by the rice. begin adding the simmering stock, a couple of ladlefuls at a time. the stock should just cover the rice, and should be bubbling. cook, stirring often, until it is just about absorbed. add another ladleful or two of stock and continue to cook in this fashion. when the rice is just tender all the way through, but still chewey, in 20 - 25 minutes, it is done. salt and pepper to taste.
5. add another ladleful of stock to the rice. stir in the parmesan and parsley and remove from heat.
- unknown
cook time: tbd
servings: tbd
ingredients:
1 pound kohlrabi
7 - 8 cups chicken stock
1 tablespoon olive oil
1/2 cup minced onion
1 1/2 cups arborio rice
1 - 2 garlic cloves - minced
salt
pepper
1/2 cup dry white wine
1/4 - 1/2 cup grated parmesan cheese
2 - 3 tablespoon chopped parsley
steps:
1. peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into 1/2-inch dice.
2. place stock in a saucepan and bring to a simmer over medium heat. season well. reduce heat to low.
3. heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes. add the diced kohlrabi and garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.
4. add the rice and stir until the grans separate and begin to crackle. add the wine and stir until it has evaporated and been absorbed by the rice. begin adding the simmering stock, a couple of ladlefuls at a time. the stock should just cover the rice, and should be bubbling. cook, stirring often, until it is just about absorbed. add another ladleful or two of stock and continue to cook in this fashion. when the rice is just tender all the way through, but still chewey, in 20 - 25 minutes, it is done. salt and pepper to taste.
5. add another ladleful of stock to the rice. stir in the parmesan and parsley and remove from heat.
- unknown
1.21.2015
roasted kohlrabi
prep time: 10 minutes
cook time: 20 minutes
servings: 4
ingredients:
4 kohlrabi bulbs - peeled
1 tablespoon olive oil
1 clove garlic - minced
salt
pepper
1/3 cup grated parmesan cheese
steps:
1. preheat oven to 450 degrees. cut the kohlrabi into 1/4-inch slices then cut each of the slices in half. combine olive oil, garlic, and salt and pepper to taste in a large bowl. toss kohlrabi slices in the olive oil mixture to coat. spread kohlrabi in a single layer on a baking sheet.
2. bake until browned, 15 - 29 minutes, stirring occasionally in order to brown evenly. remove from oven and sprinkle with parmesan cheese. return to the oven to allow the parmesan cheese to brown, about 5 minutes.
- all recipes
cook time: 20 minutes
servings: 4
ingredients:
4 kohlrabi bulbs - peeled
1 tablespoon olive oil
1 clove garlic - minced
salt
pepper
1/3 cup grated parmesan cheese
steps:
1. preheat oven to 450 degrees. cut the kohlrabi into 1/4-inch slices then cut each of the slices in half. combine olive oil, garlic, and salt and pepper to taste in a large bowl. toss kohlrabi slices in the olive oil mixture to coat. spread kohlrabi in a single layer on a baking sheet.
2. bake until browned, 15 - 29 minutes, stirring occasionally in order to brown evenly. remove from oven and sprinkle with parmesan cheese. return to the oven to allow the parmesan cheese to brown, about 5 minutes.
- all recipes
1.16.2015
broccoli salad
prep time: tbd
cook time: tbd
servings: tbd
dressing ingredients:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoon sugar
salad ingredients:
2 bunches broccoli - florets only
1 medium red onion - chopped
10 - 12 slices bacon - fried and crumbled
dressing steps:
1. combine mayonnaise, vinegar, and sugar in a bowl. set aside.
salad steps:
1. combine the broccoli, onion, and bacon in a bowl. top with dressing and stir to coat. chill and serve.
- unknown
cook time: tbd
servings: tbd
dressing ingredients:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoon sugar
salad ingredients:
2 bunches broccoli - florets only
1 medium red onion - chopped
10 - 12 slices bacon - fried and crumbled
dressing steps:
1. combine mayonnaise, vinegar, and sugar in a bowl. set aside.
salad steps:
1. combine the broccoli, onion, and bacon in a bowl. top with dressing and stir to coat. chill and serve.
- unknown
1.14.2015
mexican black beans with rice
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
steps:
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013
cook time: tbd
servings: 6
ingredients:
1 cup uncooked white rice
2 16-ounce can mexican stewed tomatoes
1 4-ounce can chopped green chilies
4 tablespoons barbecue sauce
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 cup frozen corn kernels
1 lime - cut into wedges
steps:
1. in a medium saucepan cook rice as directed.
2. drain, rinse, and drain the black beans. break up the tomatoes if too large. in a medium saucepan combine the beans, tomatoes with their liquid, the chillies, barbecue sauce, cumin, and lime juice. simmer 5 minutes. add corn and simmer and additional 5 minutes.
3. adjust the seasoning if necessary and spoon the beans over the rice. serve with a wedge of lime.
- the seattle times, july 2013
9.26.2014
fingerling potato salad
prep time: tbd
cook time: 11 minutes
servings: 6
ingredients:
1 pound fingerling potatoes - halved lengthwise
1/2 pound green beans - trimmed
1/4 cup minced shallot
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tarragon leaves
2 teaspoons dijon mustard
1 pint grape tomatoes - halved
salt
pepper
steps:
1. boil potatoes in salted water for 8 minutes. add beans; cook until potatoes are tender and beans are crisp-tender, about 3 minutes. drain. let cool in a large bowl. add tomatoes.
2. whisk shallot, olive oil, vinegar, tarragon, and mustard in a small bowl. toss with potato mixture and season to taste.
- rachael ray magazine, july/august 2014
cook time: 11 minutes
servings: 6
ingredients:
1 pound fingerling potatoes - halved lengthwise
1/2 pound green beans - trimmed
1/4 cup minced shallot
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons tarragon leaves
2 teaspoons dijon mustard
1 pint grape tomatoes - halved
salt
pepper
steps:
1. boil potatoes in salted water for 8 minutes. add beans; cook until potatoes are tender and beans are crisp-tender, about 3 minutes. drain. let cool in a large bowl. add tomatoes.
2. whisk shallot, olive oil, vinegar, tarragon, and mustard in a small bowl. toss with potato mixture and season to taste.
- rachael ray magazine, july/august 2014
7.25.2014
chilled corn soup with basil
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish
steps:
1. slice kernels off corn cobs. discard cobs and place kernels in blender. add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.
2. strain mixture through a sieve, pressing down hard on the solids. serve soup garnished with a drizzle of olive oil.
- new york times, july 2014
cook time: tbd
servings: 4
ingredients:
3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish
steps:
1. slice kernels off corn cobs. discard cobs and place kernels in blender. add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.
2. strain mixture through a sieve, pressing down hard on the solids. serve soup garnished with a drizzle of olive oil.
- new york times, july 2014
7.23.2014
zucchini an squash blossoms souffles
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
4 tablespoons unsalted butter + more for greasing ramekins
1/4 cup flour
1 1/2 cups whole milk
1 thyme sprig
1 bay leaf
salt
pepper
cayenne
nutmeg
2 pounds small fresh zucchini - coarsely grated
4 large eggs - separated
1 small green serrano chile - finely chopped
4 ounces gruyere cheese - grated
1 tablespoon finely cut chives
2 tablespoons roughly chopped basil
6 - 8 squash blossoms - tough part removed, torn into 1/2-inch stips
steps:
1. butter ramekins well and set aside. heat oven to 400 degrees. melt 4 tablespoons butter in a heavy bottomed saucepan. stir in flour and cook together over medium heat for a few minutes, without browning. slowly add milk, stirring constantly with a wire whisk. add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk if the sauce gets too thick. remove and discard thyme sprig and bay leaf. season sauce well with salt and pepper, then add cayenne and nutmeg. remove from stove and let cool slightly.
2. sprinkle grated zucchini with 1 teaspoon salt and mix well. put zucchini in a colander and let drain for 15 minutes. working with on handful at a time, squeeze out excess liquid from zucchini. discard liquid or use for another purpose.
3. pour egg yolks into bechamel sauce and beat until smooth. add zucchini, chopped chile and grate cheese and mix well with a wooden spoon or spatula. add a bit more salt and pepper, then add chives, basil and squash blossoms. mix to distribute.
4. in a separate bowl, beat egg whites until stiff. stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. quickly spoon souffle batter int ramekins. place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. lower heat to 350 and rotate baking tray. bak and additional 10 - 15 minutes, until tops are nicely browned and small knife inserted emerges dry. serve immediately.
- new york times, july 2014
cook time: tbd
servings: 6 - 8
ingredients:
4 tablespoons unsalted butter + more for greasing ramekins
1/4 cup flour
1 1/2 cups whole milk
1 thyme sprig
1 bay leaf
salt
pepper
cayenne
nutmeg
2 pounds small fresh zucchini - coarsely grated
4 large eggs - separated
1 small green serrano chile - finely chopped
4 ounces gruyere cheese - grated
1 tablespoon finely cut chives
2 tablespoons roughly chopped basil
6 - 8 squash blossoms - tough part removed, torn into 1/2-inch stips
steps:
1. butter ramekins well and set aside. heat oven to 400 degrees. melt 4 tablespoons butter in a heavy bottomed saucepan. stir in flour and cook together over medium heat for a few minutes, without browning. slowly add milk, stirring constantly with a wire whisk. add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk if the sauce gets too thick. remove and discard thyme sprig and bay leaf. season sauce well with salt and pepper, then add cayenne and nutmeg. remove from stove and let cool slightly.
2. sprinkle grated zucchini with 1 teaspoon salt and mix well. put zucchini in a colander and let drain for 15 minutes. working with on handful at a time, squeeze out excess liquid from zucchini. discard liquid or use for another purpose.
3. pour egg yolks into bechamel sauce and beat until smooth. add zucchini, chopped chile and grate cheese and mix well with a wooden spoon or spatula. add a bit more salt and pepper, then add chives, basil and squash blossoms. mix to distribute.
4. in a separate bowl, beat egg whites until stiff. stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. quickly spoon souffle batter int ramekins. place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. lower heat to 350 and rotate baking tray. bak and additional 10 - 15 minutes, until tops are nicely browned and small knife inserted emerges dry. serve immediately.
- new york times, july 2014
7.07.2014
grilled chicken with whiskey barbecue sauce and spicy slaw
prep time: tbd
cook time: tbd
servings: 8
chicken ingredients:
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil
slaw ingredients:
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
chicken steps:
1. combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan. cover and simmer 45 minutes, stirring occasionally. add water if the sauce gets too thick to pour. let cool then transfer to a sealable container, saving some for basting. add chicken to the container and marinade at least 4 hours.
2. heat grill to 350 degrees. grill chicken until browned all over, about 15 minutes, turning occasionally. generously brush tops with remaining sauce and cook. repeat basting the chicken until well browned and cooked through.
slaw steps:
1. place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.
2. combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl. pour oil mixture over the vegetables and toss to coat.
- unknown
cook time: tbd
servings: 8
chicken ingredients:
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil
slaw ingredients:
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper
chicken steps:
1. combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan. cover and simmer 45 minutes, stirring occasionally. add water if the sauce gets too thick to pour. let cool then transfer to a sealable container, saving some for basting. add chicken to the container and marinade at least 4 hours.
2. heat grill to 350 degrees. grill chicken until browned all over, about 15 minutes, turning occasionally. generously brush tops with remaining sauce and cook. repeat basting the chicken until well browned and cooked through.
slaw steps:
1. place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.
2. combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl. pour oil mixture over the vegetables and toss to coat.
- unknown
6.30.2014
corn cazuela
prep time: tbd
cook time: 45 - 60 minutes
servings: tbd
ingredients:
dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese
steps:
1. soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish. preheat oven to 350 degrees.
2. puree all but 2 cups corn kernels in food processor. blend in cream cheese, butter, and cream. place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.
3. place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies. top with the remaining batter. sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.
- food of vail
cook time: 45 - 60 minutes
servings: tbd
ingredients:
dried corn husks
3 pounds corn kernels
1/2 pound butter - at room temperature
3/4 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 ounces cream cheese
1/2 cup cream
1 cup diced green chilies
1 pound grated jack cheese
steps:
1. soak 10 -12 corn husks and when pliable, line a 2-quart round or 9 x 13 casserole dish. preheat oven to 350 degrees.
2. puree all but 2 cups corn kernels in food processor. blend in cream cheese, butter, and cream. place in mixing bowl and add the 2 cups of corn, cornmeal, sugar, salt and all but 1 - 1 1/2 cups cheese.
3. place one-half of the batter in the casserole dish, on top of the husks, and sprinkle with diced green chilies. top with the remaining batter. sprinkle the remaining cheese over the top and bake, uncovered, for 45 - 60 minutes until browned and set.
- food of vail
4.25.2014
chicken + beet green pilaf
prep time: tbd
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
4.23.2014
grilled jerk breasts with slaw
prep time: tbd
cook time: tbd
servings: 2
slaw ingredients
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
salt
pepper
chicken ingredients:
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
salt
pepper
slaw steps:
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
chicken steps:
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014
cook time: tbd
servings: 2
slaw ingredients
10 medium brussels sprouts - finely sliced
1/2 head of white cabbage - finely sliced
1/2 head of purple cabbage - finely sliced
4 scallions - finely sliced
handful of parsley - finely sliced
juice of 1/2 lemon
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
salt
pepper
chicken ingredients:
2 boneless, skinless chicken breasts
2 tablespoon spicy pimenton
1 tablespoon honey
2 tablespoons soy sauce
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1 tablespoon olive oil
pinch of cinnamon
salt
pepper
slaw steps:
1. combine the brussels sprouts, cabbages, scallions, and parsley in a large bowl. in a separate small mixing bowl add the lemon juice, white balsamic vinegar, and dijon and slowly whisk together while drizzling in olive oil. season with salt and pepper. pour the dressing over the slaw and mix to combine.
chicken steps:
1. combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. whisk together with a fork while slowly drizzling in the olive oil. season with salt and pepper. add the chicken and rub the marinade evenly over the meat with your hands. refrigerate for an hour to overnight, making sure to remove from the fridge 15 - 20 minutes before grilling to bring the chicken back to room temperature.
2. heat a grill pan over medium-high heat. drizzle about a tablespoon of olive oil into the pan. when the pan is hot, add the breasts to the pan and cover with handle. grill for about 5 minutes on each side until cooked through. serve with the coleslaw.
- goop, march 2014
4.11.2014
asparagus gratin
prep time: tbd
cook time: tbd
servings: 6 - 8
ingredients:
2 pounds asparagus
3 cups water
salt
pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese
steps:
1. adjust oven rack to upper-middle position and heat broiler. line broiler safe baking dish with paper towels. snap the woody ends of f the asparagus and set both stalks and ends aside.
2. bring water to a boil in a large skillet over medium-high heat. add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes. using a slotted spoon, remove asparagus ends and discard. add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2 - 4 minutes. transfer asparagus to paper lined baking dish. pour asparagus water into liquid measuring cup. if liquid does not read 1-cup, add water until it does.
3. melt butter in empty skillet over medium heat. add flour and cook, stirring constantly until golden, about 1 minute. whisk in reserved asparagus water and bring to boil. reduce heat to medium-low and simmer until thickened, 3 - 5 minutes. off heat, whisk in 1/2 cup parmesan and monterey jack cheese until smooth. season with salt and pepper. cover and let stand for 5 minutes.
4. remove the paper towels from baking dish. drizzle sauce over center of asparagus and top with remaining parmesan. broil until cheese is golden and asparagus is tender, 4 - 8 minutes.
note: you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.
- apron appeal.com
cook time: tbd
servings: 6 - 8
ingredients:
2 pounds asparagus
3 cups water
salt
pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup grated parmesan cheese - divided
1/2 cup shredded monterey jack cheese
steps:
1. adjust oven rack to upper-middle position and heat broiler. line broiler safe baking dish with paper towels. snap the woody ends of f the asparagus and set both stalks and ends aside.
2. bring water to a boil in a large skillet over medium-high heat. add asparagus ends and 1/4 teaspoon salt and cook covered for about 5 minutes. using a slotted spoon, remove asparagus ends and discard. add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender, 2 - 4 minutes. transfer asparagus to paper lined baking dish. pour asparagus water into liquid measuring cup. if liquid does not read 1-cup, add water until it does.
3. melt butter in empty skillet over medium heat. add flour and cook, stirring constantly until golden, about 1 minute. whisk in reserved asparagus water and bring to boil. reduce heat to medium-low and simmer until thickened, 3 - 5 minutes. off heat, whisk in 1/2 cup parmesan and monterey jack cheese until smooth. season with salt and pepper. cover and let stand for 5 minutes.
4. remove the paper towels from baking dish. drizzle sauce over center of asparagus and top with remaining parmesan. broil until cheese is golden and asparagus is tender, 4 - 8 minutes.
note: you can add bacon crumbles or sauteed mushrooms to the asparagus before broiling.
- apron appeal.com
4.04.2014
cabbage and onion
prep time: tbd
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
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