prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 zucchini
flour
olive oil
salt
lemon
steps:
1. slice zucchini into thin coins, about 1/8-inch thick, and coat with a light dusting of flour.
2. coat a frying pan with olive oil, about 1 inch deep and place over high heat. when oil is hot enough to sizzle, drop in zucchini, spreading them out in one layer and making sure they doing stick together. flip them over once they begin to brown, about 30 seconds.
3. once both sides are browned, drain immediately and quickly season with salt and lemon.
- goop, october 2012.
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
1.07.2013
1.04.2013
caponata toast
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 large eggplants - chopped into 1-inch cubes
1 small yellow onion - chopped
2 cloves garlic - chopped
2 tablespoons capers
1 teaspoon dried oregano
1 teaspoon dried fennel
5 - 6 large ripe tomatoes - chopped
shaved parmesan
handful of flat-leaf parsley (garnish)
olive oil
2 slices of rustic bread
salt
pepper
steps:
1. in a large colander sprinkle salt on eggplant to coat and allow to drain for 1 - 2 hours. rinse and pat dry. season with salt, pepper, oregano and fennel.
2. coat a large saute pan with olive oil and place over medium - high heat. add eggplant and saute for about minutes, stirring intermittently for an even cook. when eggplant is golden brown, add the onions and saute for another minute, until translucent.
3. add garlic, capers and vinegar and cook for 1 - 2 minutes until the vinegar evaporates. add tomatoes and turn heat down to medium-low. simmer for 20 minutes. let cool completely.
4. drizzle rustic bread slices with olive oil and place in a grill pan over medium high heat. press down with another pan or a filled tin can for weight and grill until both sides are crispy and golden brown. take off the grill, move to serving platter and season with salt.
5. once the caponata has cooled, spread over grilled bread, garnish with parmesan to taste and parsley, slice in half and serve.
- goop, october 2012
cook time: tbd
servings: 4
ingredients:
2 large eggplants - chopped into 1-inch cubes
1 small yellow onion - chopped
2 cloves garlic - chopped
2 tablespoons capers
1 teaspoon dried oregano
1 teaspoon dried fennel
5 - 6 large ripe tomatoes - chopped
shaved parmesan
handful of flat-leaf parsley (garnish)
olive oil
2 slices of rustic bread
salt
pepper
steps:
1. in a large colander sprinkle salt on eggplant to coat and allow to drain for 1 - 2 hours. rinse and pat dry. season with salt, pepper, oregano and fennel.
2. coat a large saute pan with olive oil and place over medium - high heat. add eggplant and saute for about minutes, stirring intermittently for an even cook. when eggplant is golden brown, add the onions and saute for another minute, until translucent.
3. add garlic, capers and vinegar and cook for 1 - 2 minutes until the vinegar evaporates. add tomatoes and turn heat down to medium-low. simmer for 20 minutes. let cool completely.
4. drizzle rustic bread slices with olive oil and place in a grill pan over medium high heat. press down with another pan or a filled tin can for weight and grill until both sides are crispy and golden brown. take off the grill, move to serving platter and season with salt.
5. once the caponata has cooled, spread over grilled bread, garnish with parmesan to taste and parsley, slice in half and serve.
- goop, october 2012
12.05.2012
duck or goose jerky
prep time: 24 hours
cook time: 6 - 8 hours
servings: about 1 1/2 pounds
ingredients:
3 pounds skinless, de-fatted duck or goose breast
2 cups water
2 tablespoons salt
1/2 teaspoons instacure no. 1 (optional)
1/4 cup worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon cayenne
1 teaspoon porcini powder
3 tablespoons brown sugar
steps:
1. slice the duck breasts into roughly 1/4-inch strips. mix water, salt, instacure no. 1, worcestershire, garlic powder, thyme cayenne, porcini and brown sugar well in a large bowl. put the meat into the marinade and massage it all around to coat evenly. pour everything into a sea-able plastic bag or container and set in the fridge. let marinate for at least 24 hours and up to 48 hours (the longer it is in the mix, the saltier the meat will get). massage the meat around in the bag occasionally to keep all the pieces in contact with the marinade.
2. preheat oven to warm setting. remove the duck from the bag and pat dry with paper towels. lay strips on a wire rack set over a cookie sheet to catch the drippings and place in oven until the meat is dried out but still pliable, about 6 - 8 hours.
- hunter angler gardener cook
cook time: 6 - 8 hours
servings: about 1 1/2 pounds
ingredients:
3 pounds skinless, de-fatted duck or goose breast
2 cups water
2 tablespoons salt
1/2 teaspoons instacure no. 1 (optional)
1/4 cup worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon cayenne
1 teaspoon porcini powder
3 tablespoons brown sugar
steps:
1. slice the duck breasts into roughly 1/4-inch strips. mix water, salt, instacure no. 1, worcestershire, garlic powder, thyme cayenne, porcini and brown sugar well in a large bowl. put the meat into the marinade and massage it all around to coat evenly. pour everything into a sea-able plastic bag or container and set in the fridge. let marinate for at least 24 hours and up to 48 hours (the longer it is in the mix, the saltier the meat will get). massage the meat around in the bag occasionally to keep all the pieces in contact with the marinade.
2. preheat oven to warm setting. remove the duck from the bag and pat dry with paper towels. lay strips on a wire rack set over a cookie sheet to catch the drippings and place in oven until the meat is dried out but still pliable, about 6 - 8 hours.
- hunter angler gardener cook
8.31.2012
crispy tusacn kale on the grill
prep time: tbd
cook time: 4 minutes
servings: 1
ingredients:
1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
zest and juice of 1 lemon
2 bunches tuscan kale with stems - washed and spun dry
salt
pepper
steps:
1. preheat the grill to high or build a small fire in a charcoal grill. in a large mixing bowl, combine the olive oil, vinegar, garlic and lemon zest and juice; mix well. add the kale leaves. season with slat and pepper and gently toss until kale is evenly coated.
2. when the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. in about 2 minutes, the leaves will crisp. turn them and grill on the other side for another 1 - 2 minutes. repeat with the rest of the leaves.
- goop, may 2012
cook time: 4 minutes
servings: 1
ingredients:
1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
zest and juice of 1 lemon
2 bunches tuscan kale with stems - washed and spun dry
salt
pepper
steps:
1. preheat the grill to high or build a small fire in a charcoal grill. in a large mixing bowl, combine the olive oil, vinegar, garlic and lemon zest and juice; mix well. add the kale leaves. season with slat and pepper and gently toss until kale is evenly coated.
2. when the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. in about 2 minutes, the leaves will crisp. turn them and grill on the other side for another 1 - 2 minutes. repeat with the rest of the leaves.
- goop, may 2012
2.05.2012
salt & vinegar kale chips
prep time: tbd
cook time: 15 - 25
servings: 2 - 3
ingredients:
1 bunch kale
1 tablespoon olive oil
1 1/2 tablespoon vinegar
1/2 teaspoon salt
steps:
1. preheat the oven to 350 degrees. cut the large center vein and stalk from the leaves and toss aside. cut the leaves into 2-inch sections. place leaves in a large bowl.
2. toss in the olive oil, vinegar and salt until all leaves are thoroughly coated.
3. arrange them in a single layer on a cookie sheet. bake for 15 - 25 minutes, tossing them around a few times as they bake to ensure even toasting, depending on how crispy/blackened you want them to be.
4. remove from oven and place in a serving bowl.
- design crush blog
cook time: 15 - 25
servings: 2 - 3
ingredients:
1 bunch kale
1 tablespoon olive oil
1 1/2 tablespoon vinegar
1/2 teaspoon salt
steps:
1. preheat the oven to 350 degrees. cut the large center vein and stalk from the leaves and toss aside. cut the leaves into 2-inch sections. place leaves in a large bowl.
2. toss in the olive oil, vinegar and salt until all leaves are thoroughly coated.
3. arrange them in a single layer on a cookie sheet. bake for 15 - 25 minutes, tossing them around a few times as they bake to ensure even toasting, depending on how crispy/blackened you want them to be.
4. remove from oven and place in a serving bowl.
- design crush blog
11.23.2011
pretzel-crusted fried cheese
prep time: tbd
cook time: 7 minutes
servings: 12 pieces
ingredients:
8-ounces provolone or mozzarella cheese - cubed
2 tablespoons grated parmesan cheese
4-ounces yellow cheddar cheese - cubed
1 1/2 cups +2 teaspoons flour
1 8-ounce bag thin pretzel sticks
pepper
4 large eggs
5 tablespoons spicy mustard
oil for frying
sauce ingredients:
2 tablespoons horseradish - drained
1 tablespoon spicy mustard
1/4 cup sour cream
fried cheese steps:
1. pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl.
2. pulse the yellow cheddar and 2 teaspoons flour in the food processor until smooth. form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth. transfer to a place and freeze until firm, about 15 minutes.
3. clean the food processor. add the pretzels and pulse until finely ground with a few chunks, transfer to a shallow dish. mix the remaining flour and 1/2 teaspoon pepper in another shallow dish. whisk the eggs and mustard in a third dish.
4. roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks. put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar. roll into an egg shape.
5. dip the cheese balls in the egg mixture, then dredge in the flour, return to the egg mixture, then roll in the pretzel crumbs, turning to coat. refrigerate at least 20 minutes and up to 3 hours to set the coating.
6. preheat the oven to 350 degrees. heat 1/2-inch oil in a saucepan until a deep-fry thermometer registers 360 degrees. fry the cheese balls in batches turning until golden, 30 seconds to 1 minute. remove with a slotted spoon and transfer to a rack set in a baking dish. bake until heated through 5-7 minutes.
sauce steps:
1. whisk the horseradish, mustard and sour cream in a bowl.
- food network magazine, april 2011
cook time: 7 minutes
servings: 12 pieces
ingredients:
8-ounces provolone or mozzarella cheese - cubed
2 tablespoons grated parmesan cheese
4-ounces yellow cheddar cheese - cubed
1 1/2 cups +2 teaspoons flour
1 8-ounce bag thin pretzel sticks
pepper
4 large eggs
5 tablespoons spicy mustard
oil for frying
sauce ingredients:
2 tablespoons horseradish - drained
1 tablespoon spicy mustard
1/4 cup sour cream
fried cheese steps:
1. pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl.
2. pulse the yellow cheddar and 2 teaspoons flour in the food processor until smooth. form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth. transfer to a place and freeze until firm, about 15 minutes.
3. clean the food processor. add the pretzels and pulse until finely ground with a few chunks, transfer to a shallow dish. mix the remaining flour and 1/2 teaspoon pepper in another shallow dish. whisk the eggs and mustard in a third dish.
4. roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks. put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar. roll into an egg shape.
5. dip the cheese balls in the egg mixture, then dredge in the flour, return to the egg mixture, then roll in the pretzel crumbs, turning to coat. refrigerate at least 20 minutes and up to 3 hours to set the coating.
6. preheat the oven to 350 degrees. heat 1/2-inch oil in a saucepan until a deep-fry thermometer registers 360 degrees. fry the cheese balls in batches turning until golden, 30 seconds to 1 minute. remove with a slotted spoon and transfer to a rack set in a baking dish. bake until heated through 5-7 minutes.
sauce steps:
1. whisk the horseradish, mustard and sour cream in a bowl.
- food network magazine, april 2011
10.26.2011
oven baked rosemary potato chips
prep time: 5 minutes
cook time: 25 minutes
servings: 4
ingredients:
extra virgin olive oil for brushing
1 medium russet potato - peeled
salt
1 teaspoon crumbled dried rosemary
steps:
1. preheat the oven to 375 degrees. brush 2 large backing sheets lightly with oil. use a mandoline or hand held slicing machine to cut the potatoes lengthwise into 1/8-inch thick slices. arrange the slices in 1 flat layer on the baking sheets. brush the slices lightly with oil and bake until golden throughout, 15 - 20 minutes, checking often since they brown at different rates. transfer to paper towels and sprinkle with slat and the rosemary while hot.
cook time: 25 minutes
servings: 4
ingredients:
extra virgin olive oil for brushing
1 medium russet potato - peeled
salt
1 teaspoon crumbled dried rosemary
steps:
1. preheat the oven to 375 degrees. brush 2 large backing sheets lightly with oil. use a mandoline or hand held slicing machine to cut the potatoes lengthwise into 1/8-inch thick slices. arrange the slices in 1 flat layer on the baking sheets. brush the slices lightly with oil and bake until golden throughout, 15 - 20 minutes, checking often since they brown at different rates. transfer to paper towels and sprinkle with slat and the rosemary while hot.
3.03.2011
homemade wheat thins
prep time: tbd
cook time: 8 - 10 minutes
servings: 64 crackers
ingredients:
1 1/4 cups (5 oz) 100% whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling on
1/4 teaspoon paprika
4 tablespoons butter
1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla
steps:
1. preheat oven to 400 F. line two baking sheets with parchment paper. in a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt). with a pastry blender (or two forks), cut in the butter into the flour mixture until crumbly. mix together the water and vanilla and then pour into the flour and butter mixture. stir this mixture until it comes together.
2. split the dough in half. on a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). using a pizza cutter, cut into whatever shape you desire. using a spatula, place the crackers on the prepared baking sheet. repeat as necessary. sprinkle with more salt and sesame seeds if desired.
3. bake for 8-10 minutes, watching closely. half way through baking rotate the pan to ensure even baking. be careful because they burn quickly. cool completely. store in an air-tight container.
- styles 'n cream, march 2011
cook time: 8 - 10 minutes
servings: 64 crackers
ingredients:
1 1/4 cups (5 oz) 100% whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling on
1/4 teaspoon paprika
4 tablespoons butter
1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla
steps:
1. preheat oven to 400 F. line two baking sheets with parchment paper. in a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt). with a pastry blender (or two forks), cut in the butter into the flour mixture until crumbly. mix together the water and vanilla and then pour into the flour and butter mixture. stir this mixture until it comes together.
2. split the dough in half. on a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). using a pizza cutter, cut into whatever shape you desire. using a spatula, place the crackers on the prepared baking sheet. repeat as necessary. sprinkle with more salt and sesame seeds if desired.
3. bake for 8-10 minutes, watching closely. half way through baking rotate the pan to ensure even baking. be careful because they burn quickly. cool completely. store in an air-tight container.
- styles 'n cream, march 2011
Subscribe to:
Posts (Atom)
