Wednesday, August 24, 2016
Peach Parfait With Salted Graham Cracker Crumble
Serving Size : 4
-------- ------------ --------------------------------
5 graham crackers -- finely crushed
1/3 cup flour
1 teaspoon kosher salt
1/4 cup sugar -- PLUS 1 teaspoon
6 Tablespoons unsalted butter -- melted, PLUS 2 tablespoons room temperature
2 ripe peaches -- cut into wedges
2 Tablespoons light brown sugar
1 Tablespoon fresh lemon juice -- PLUS 1 teaspoon
1 cup fresh raspberries
1 cup heavy cream
Preheat oven to 325°. Pulse graham cracker crumbs, flour, salt, and ¼ cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool. (I found this to be too dry. I would add an additional Tablespoon of butter)
Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.
Recipe By:Andy Baraghani
Source: Bon Appetit
Summer Fresh Corn and Zucchini Chowder
Recipe By :Katya @ http://www.littlebroken.com
Serving Size : 6 main course, 8 soup course
-------- ------------ --------------------------------
1 Tbsp. butter
2 strips bacon -- chopped
1 cup chopped yellow onion -- about ½ large onion
2 celery ribs -- chopped (1/3 cup)
1 medium carrot -- peeled + chopped (1/2 cup)
2 cloves Garlic -- minced
1/2 Teaspoon Dried Thyme
2 medium russet potatoes -- (1 lb.) peeled, diced into ½-inch cubes
4 cups water
1 bay leaf
4 ears sweet fresh corn -- husk + silk removed and kernels cut from cob (2¾ cup corn)
1 medium zucchini -- diced into ½-inch cubes, (1½ cups)
1 cup half and half
salt and fresh ground black pepper
chopped fresh parsley -- to garnish
cayenne pepper -- to serve, optional
In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender.
Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot.
Add half and half and cook just until heated through. Taste for salt and pepper.
Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.
Serving Size : 6 main course, 8 soup course
-------- ------------ --------------------------------
1 Tbsp. butter
2 strips bacon -- chopped
1 cup chopped yellow onion -- about ½ large onion
2 celery ribs -- chopped (1/3 cup)
1 medium carrot -- peeled + chopped (1/2 cup)
2 cloves Garlic -- minced
1/2 Teaspoon Dried Thyme
2 medium russet potatoes -- (1 lb.) peeled, diced into ½-inch cubes
4 cups water
1 bay leaf
4 ears sweet fresh corn -- husk + silk removed and kernels cut from cob (2¾ cup corn)
1 medium zucchini -- diced into ½-inch cubes, (1½ cups)
1 cup half and half
salt and fresh ground black pepper
chopped fresh parsley -- to garnish
cayenne pepper -- to serve, optional
In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender.
Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot.
Add half and half and cook just until heated through. Taste for salt and pepper.
Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.
Tuesday, May 17, 2016
Leek-y Pasta
Leek-y Pasta
2 Tablespoons butter 1 Tablespoon Thyme leaves picked and
roughly chopped
2 pounds leeks thinly sliced 2 Tablespoons heavy cream
¼ cup grated carrot
½ cup dry white wine
½ cup chicken broth
1
Melt butter in 12-inch nonstick skillet over
medium-high heat. Add leeks and carrots. Cook until golden brown, about 5 minutes,
adjusting heat if needed so leeks don't brown too quickly.
2
Add wine, broth, and thyme to skillet, reduce
heat to low, cover and simmer until leeks turn translucent and are tender,
about 10 minutes.
3
Add cream and cook until sauce is slightly
thickened, about 2 minutes. Season with salt and pepper to taste.
4 Serve over
warm cooked noodles.
Servings: 8
Tuesday, April 26, 2016
Cinnamon-Chocolate-Cayenne Macaroons
1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 tsp pure vanilla extract
tsp ground cinnamon
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
4 oz dark chocolate, melted
tsp cayenne pepper (or another favorite ground chile powder, such as ancho)
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, vanilla, and cinnamon in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4
minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a
mound.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets. I use a tightly packed cookie scoop/
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Stir the cayenne into the melted chocolate. Drizzle the cooled macaroons with it. Place on clean
parchment until the chocolate has set.
Yield: 24 cookies
1 tsp pure vanilla extract
tsp ground cinnamon
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
4 oz dark chocolate, melted
tsp cayenne pepper (or another favorite ground chile powder, such as ancho)
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, vanilla, and cinnamon in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4
minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a
mound.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets. I use a tightly packed cookie scoop/
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Stir the cayenne into the melted chocolate. Drizzle the cooled macaroons with it. Place on clean
parchment until the chocolate has set.
Yield: 24 cookies
Sesame Salted Caramel Macaroons
1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 Tbs tahini
1 tsp pure vanilla extract
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
cup granulated sugar
1 Tbs unsalted butter
1 Tbs toasted sesame seeds
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound. I use a cookie scoope filled tightly.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets.
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.
Make Ahead Tips:
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
Servings: 24
Yield: 24 cookies if using cookie scoop
1 Tbs tahini
1 tsp pure vanilla extract
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
cup granulated sugar
1 Tbs unsalted butter
1 Tbs toasted sesame seeds
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound. I use a cookie scoope filled tightly.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets.
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.
Make Ahead Tips:
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
Servings: 24
Yield: 24 cookies if using cookie scoop
Friday, May 8, 2015
Persian Rice Pilaf
Persian Layered Pilaf
8 cup to 10 water
1 Tbs salt
3 cup basmati rice
1 Tbs olive oil
A- Onion-Garlic-Saffron
1 Tbs olive oil
1 1/2 cup onions… minced
1/2 tsp salt
1 Tbs garlic… minced
3 sprigs saffron thread (dissolve in hot water)
4 each scallions, thinly sliced
3 Tbs parsley… minced
B- Carrot-Cumin
1 Tbs olive oil
1 tsp garlic… minced
1 tsp cumin
3 cup (4 carrots/3cups) carrots… grated
1/2 tsp salt
2 Tbs to 3 orange juice… as needed
1/4 cup Golden Raisins
black pepper
C- Beet
1 Tbs olive oil
1 Tbs garlic… minced
3 small beets, whole… cooked until tender, peel/mince
1/2 tsp salt
2 Tbs dill, fresh… minced
2 Tbs raspberry vinegar
1 Tbs honey
black pepper
1. Preheat the oven to 350*. Put the water and salt in a large saucepan and bring to a rolling boil.
2. Meanwhile, place the rice in a strainer and rinse several times under cold running water.
3. Add the rice to the boiling water and let it boil rapidly, 10 min for white, 30 for brown; until just tender to the bite (almost done). Drain in a colander over the sink, and rinse with warm running water.
4. Brush the oil on a sheet pan and spread out the rice in an even layer. Tightly cover with foil, and bake until the rice is done to your liking. 10-15 minutes for white rice; 20-25 for brown.
5. Divide into three and add special ingredients to each part.
6. A: Heat the olive oil in a skillet. Add the onion and salt, and cook over high heat for about 5 minutes. Lower the heat, add the garlic and dissolved saffron, and cook for about 5 minutes longer over low heat. Remove from heat and stir in the scallions and parsley.
7. B: Heat the olive oil. Add the garlic, and saute for about 10 seconds over low heat. Add the cumin, carrots and salt, and cook for another 8 to 10 minutes, or until the carrots are tender. If it appears to be sticking, add up to 3 Tbsp of orange juice or water. Remove from heat, and stir in the raisins and black pepper.
8. C: Heat the olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds (Don't let it turn color, or it will become bitter.) Add teh beets and salt, and saute for about 5 minutes longer. Remove from heat, stir in remaining ingredients.
Yield: 9 cups cooked
Source
Source: Mollie Katzen's Vegetable Heaven
8 cup to 10 water
1 Tbs salt
3 cup basmati rice
1 Tbs olive oil
A- Onion-Garlic-Saffron
1 Tbs olive oil
1 1/2 cup onions… minced
1/2 tsp salt
1 Tbs garlic… minced
3 sprigs saffron thread (dissolve in hot water)
4 each scallions, thinly sliced
3 Tbs parsley… minced
B- Carrot-Cumin
1 Tbs olive oil
1 tsp garlic… minced
1 tsp cumin
3 cup (4 carrots/3cups) carrots… grated
1/2 tsp salt
2 Tbs to 3 orange juice… as needed
1/4 cup Golden Raisins
black pepper
C- Beet
1 Tbs olive oil
1 Tbs garlic… minced
3 small beets, whole… cooked until tender, peel/mince
1/2 tsp salt
2 Tbs dill, fresh… minced
2 Tbs raspberry vinegar
1 Tbs honey
black pepper
1. Preheat the oven to 350*. Put the water and salt in a large saucepan and bring to a rolling boil.
2. Meanwhile, place the rice in a strainer and rinse several times under cold running water.
3. Add the rice to the boiling water and let it boil rapidly, 10 min for white, 30 for brown; until just tender to the bite (almost done). Drain in a colander over the sink, and rinse with warm running water.
4. Brush the oil on a sheet pan and spread out the rice in an even layer. Tightly cover with foil, and bake until the rice is done to your liking. 10-15 minutes for white rice; 20-25 for brown.
5. Divide into three and add special ingredients to each part.
6. A: Heat the olive oil in a skillet. Add the onion and salt, and cook over high heat for about 5 minutes. Lower the heat, add the garlic and dissolved saffron, and cook for about 5 minutes longer over low heat. Remove from heat and stir in the scallions and parsley.
7. B: Heat the olive oil. Add the garlic, and saute for about 10 seconds over low heat. Add the cumin, carrots and salt, and cook for another 8 to 10 minutes, or until the carrots are tender. If it appears to be sticking, add up to 3 Tbsp of orange juice or water. Remove from heat, and stir in the raisins and black pepper.
8. C: Heat the olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds (Don't let it turn color, or it will become bitter.) Add teh beets and salt, and saute for about 5 minutes longer. Remove from heat, stir in remaining ingredients.
Yield: 9 cups cooked
Source
Source: Mollie Katzen's Vegetable Heaven
Sicilian Hummus
An unusual Hummus that was delicious!
Sicilian hummus (ceci alla Sicillia)
38 ounces chickpeas, rinsed and drained (2 cans)
2 teaspoons garlic juice
10 each sage leaves, fresh, cut with scissors
8 each saffron threads
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon, ground
1/2 teaspoon thyme, dried
1/4 cup olive oil
2 Tablespoons lemon juice
1/4 cup orange juice
Smooth orange hummus (below)
1. Toss chickpeas with garlic juice and set aside.
2. Combine sage, saffron, salt, sugar, pepper flakes, turmeric, cinnamon and thyme in a small bowl and crush between your fingers to blend. Saute mixture in oil in a skillet over medium heat until fragrant, about 3 minutes.
3. Add reserved beans and toss to coat in oil. Cook for 6 to 8 minutes.
4. Remove from heat and deglaze with lemon juice to make a sauce.
5. Scrape into a wide mixing bowl and add orange jice. Coarsely crush with a potato masher, then fold in orange hummus and serve.
Yield: 12 servings
Smooth Orange Hummus
1/4 cup sesame seeds, toasted
6 cloves garlic
1/2 ea orange, seeded, peel and pith intact
1/4 cup lemon juice
2 teaspoons sea salt
3/4 cup olive oil
19 ounces garbanzo beans, drained and rinsed (1 can)
Yield: 36 ounces
Source
Author: Chef/Partner Stephen Lanzalotta, Slab, Portland, Me.
Source: Plate Magazine
Sicilian hummus (ceci alla Sicillia)
38 ounces chickpeas, rinsed and drained (2 cans)
2 teaspoons garlic juice
10 each sage leaves, fresh, cut with scissors
8 each saffron threads
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon, ground
1/2 teaspoon thyme, dried
1/4 cup olive oil
2 Tablespoons lemon juice
1/4 cup orange juice
Smooth orange hummus (below)
1. Toss chickpeas with garlic juice and set aside.
2. Combine sage, saffron, salt, sugar, pepper flakes, turmeric, cinnamon and thyme in a small bowl and crush between your fingers to blend. Saute mixture in oil in a skillet over medium heat until fragrant, about 3 minutes.
3. Add reserved beans and toss to coat in oil. Cook for 6 to 8 minutes.
4. Remove from heat and deglaze with lemon juice to make a sauce.
5. Scrape into a wide mixing bowl and add orange jice. Coarsely crush with a potato masher, then fold in orange hummus and serve.
Yield: 12 servings
Smooth Orange Hummus
1/4 cup sesame seeds, toasted
6 cloves garlic
1/2 ea orange, seeded, peel and pith intact
1/4 cup lemon juice
2 teaspoons sea salt
3/4 cup olive oil
19 ounces garbanzo beans, drained and rinsed (1 can)
Yield: 36 ounces
Source
Author: Chef/Partner Stephen Lanzalotta, Slab, Portland, Me.
Source: Plate Magazine
Subscribe to:
Posts (Atom)