tag:blogger.com,1999:blog-88516903054123475322024-02-08T05:18:44.085-08:00The Vagabond TableExploring the world one meal at a timeSamanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-8851690305412347532.post-62626476211055485072014-06-01T12:49:00.003-07:002014-06-01T12:50:34.325-07:00Fava Bean PureeAdapted from <a href="http://www.amazon.com/The-Art-Simple-Food-Revolution/dp/0307336794">The Art of Simple Food by Alice Waters</a>, this beautiful green gem can be added to practically any plate/dish.<br />
<br />
(I halved this recipe as I was only cooking for myself...the original is below)<br />
<br />
<b>Ingredients</b><br />
<br />
4 pounds fava beans (in their pods)<br />
1/3-1/2 cup olive oil<br />
4 cloves garlic, sliced<br />
1 branch fresh rosemary, or 1 tsp dried rosemary<br />
1/2 cup water<br />
salt and pepper to taste<br />
<br />
<br />
<b>Directions</b><br />
<br />
Bring a pot of salted water to boil as you shell the beans from their pods.<br />
<br />
Blanch the beans quickly in the boiling water, then remove within 10 seconds and put into a bowl of ice water. Drain the beans and pop them out of their white-ish skins.<br />
<br />
In a heavy-bottomed saucepan, heat the olive oil over medium heat, and add the fava beans, garlic, rosemary, and water. Add salt and pepper. Stirring occasionally, (making sure the garlic/beans don't stick to the bottom of the pot), cook the beans until tender and can be squished underneath a fork or back of a spoon, about 10-15 minutes.<br />
<br />
Remove the beans and place into a bowl where you can mash them all with a spoon, potato-masher, or run through a food mill (if you have one). Test for salt/pepper. Enjoy!!Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-59512212281424001962014-01-27T20:27:00.002-08:002014-01-27T20:28:06.433-08:00Honey Ricotta TurnoversAdapted from <a href="http://www.yummly.com/recipe/external/Honey_Ricotta-Turnovers-Martha-Stewart">Yummly</a>, originally from the one and only <a href="http://www.marthastewart.com/">Martha Stewart</a>.<br />
<br />
Add in some of your favorite fruit...this could be incredible with softened figs or berries. I opted for a handful of mushed-up blackberries and am more than thankful I did.<br />
<br />
<b>Ingredients</b><br />
<br />
3/4 c. ricotta<br />
3 tblsp. sugar<br />
1/4 tsp. vanilla extract<br />
1 tsp. orange or lemon zest<br />
Handful of berries (optional) <br />
1 large egg<br />
pinch of salt<br />
1/4 cup (1/2 stick) of butter<br />
2 tblsp. honey, plus more for serving<br />
6 sheets frozen phyllo dough, thawed<br />
<br />
<br />
<div class="body-b instruction-data checklist-item-data">
<b>Directions</b></div>
<div class="body-b instruction-data checklist-item-data">
<br /></div>
<div class="body-b instruction-data checklist-item-data">
Preheat
oven to 350 F. In a small bowl, combine ricotta, sugar, vanilla, zest, fruit (if using), egg, and pinch of salt. Mix well to combine. In a
microwave-safe bowl, microwave butter and honey on high until butter
melts, 30 to 45 seconds. Stir well to combine. </div>
<div class="body-b instruction-data checklist-item-data">
<br /></div>
<div class="body-b instruction-data checklist-item-data">
Lay 1
sheet phyllo on a work surface (cover other sheets with a lightly damp
towel). Using a pastry brush, gently brush with honey mixture. Lay 2
more sheets phyllo on top, brushing each with honey mixture. Cut
crosswise into 4 rectangles. Place spoonful of ricotta mixture at one
end of each rectangle; gently fold phyllo around ricotta at a diagonal, and continue to fold it, maintaining its triangular shape, until you get to the end (similar to folding a flag). </div>
<div class="body-b instruction-data checklist-item-data">
<br /></div>
<div class="body-b instruction-data checklist-item-data">
Transfer to a greased or lined baking sheet. Repeat with
remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35
minutes. Serve warm, drizzled with more honey.</div>
<div class="body-b instruction-data checklist-item-data">
<br /></div>
<div class="body-b instruction-data checklist-item-data">
Enjoy! </div>
Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-37807429484982124722013-05-18T08:39:00.001-07:002013-05-18T08:40:09.699-07:00Strawberry Coffee CakeI got this via <a href="http://joythebaker.com/">Joy the Baker</a> who received the recipe from a good ol' southern cookbook, <a href="http://www.amazon.com/Panache-Rose-Hill-Barbara-Duke/dp/0965839702/ref=sr_1_1?ie=UTF8&s=books&qid=1243833862&sr=8-1">Panache at Rose Hill</a>. Either way, it's now in my hands. Thank you, Universe!<br />
<br />
The original recipe called for only one cup of strawberries. I scoffed at that and made it two cups, with an extra tablespoon of butter in the crumble topping. The adjusted version is below.<br />
<br />
<b>Ingredients</b><br />
<br />
2 heaping cups sliced strawberries<br />
1/3 cup sugar<br />
2 Tablespoons cornstarch<br />
2 teaspoons water<br />
<br />
1/2 cup butter, softened<br />
1 cup sugar<br />
2 eggs<br />
2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
8 ounces sour cream<br />
1 teaspoon vanilla extract<br />
a few drops of almond extract (optional)<br />
<br />
<i>Topping:</i><br />
4 Tablespoons cold unsalted butter, cut into 1/2-inch cubes<br />
1/2 cup all-purpose flour<br />
3 1/2 tablespoons sugar<br />
<br />
<b>Directions</b><br />
<br />
Preheat oven to 350 degrees F.<br />
<br />
Combine strawberries, 1/3 cup sugar, water and cornstarch in a small
saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly
until the sauce is thickened and strawberries are soft and a little
broken down. Set aside to cool.<br />
<br />
Grease and flour a 10×10-inch or 11x9 (what have you) baking dish, knocking out excess flour, and set aside.<br />
<br />
To make the coffee cake:<br />
<br />
Cream butter and sugar until light and fluffy, about 3 minutes. Add
eggs one at a time, beating well after each addition. Add vanilla
extract, and almond extract if you’re using it.<br />
<br />
Sift dry ingredients together. Add the dry ingredients to the
creamed butter in 3 parts alternating with the sour cream in 2 parts,
beginning and ending with the dry ingredients. Beat just until
combined.<br />
<br />
To make the streusel topping:<br />
<br />
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.<br />
<br />
Spoon 2/3 of the batter into the prepared pan. Spread the cooled
strawberry mixture over the batter. Spoon the remaining batter onto the
strawberries and spread evenly. Top with streusel topping and bake in
the upper third of the oven. Bake for 50-60 minutes, until a knife
inserted into the center of the cake comes out clean.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-88469812428962403822013-05-06T15:59:00.000-07:002013-05-06T19:25:46.902-07:00Garden PestoOk guys. This is one of those recipes where you're going to have to trust your own taste. Make it to your own liking, and the more leafy greens you can find and throw in, the better!<br />
<br />
It's best if you can find a variety of greens: kale, chard, parsley, basil, chives, garlic scapes, broccoli leaves, almost anything will work. Just don't throw in lettuce because that would be boring and soggy. If you do use kale or chard, strip the leaves from the tougher stems, and toss the stems (or compost, as I'm now learning!)<br />
<br />
<b>Ingredients</b><br />
<br />
Handfuls of your favorite greens, which can include any of the above-mentioned greens<br />
Couple cloves of garlic<br />
Parmesan or Romano, grated<br />
Walnuts <br />
Olive oil<br />
Salt<br />
<br />
<br />
<b>Directions</b><br />
<br />
Toast the walnuts lightly in a skillet over medium-high heat. Keep an eye on the walnuts and move them around the pan regularly to barely-toast them, and remove from heat when done. Set aside.<br />
<br />
Place the peeled garlic cloves in the food processor, add in the toasted walnuts, and pulse to chop. If they're getting stuck, drizzle in a little olive oil to loosen. Add in the greens, a handful at a time. Drizzle in the olive oil, and add a little salt until the greens, walnuts, and garlic are full blended together, and the sauce is loose enough to spoon over veggies, pasta, or some grilled chicken. Use your own judgement here, and add just enough oil and salt till you're satisfied and proud to show off your awesome alternative-pesto making skills to friends and family!<br />
<br />
When using the pesto for pasta, keep a cup of pasta water around, and after the pasta drains, place the pasta in a bowl and loosen the noodles a bit with the pasta water, then toss with the pesto and shave some fresh Romano or Parmesan on top. The pasta water is key here to help spread the pesto-loving to all noodles. <br />
<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-80703051088502671002012-11-04T14:26:00.002-08:002012-11-04T14:26:19.982-08:00Roasted SalsaInspired by the blog <a href="http://homesicktexan.blogspot.com/">Homesick Texan</a>, which I originally found via <a href="http://joannagoddard.blogspot.com/2012/08/the-best-salsa-youll-ever-have-with.html">Cup of Jo</a>. <br />
<br />
Try and find those legit tortilla chips at your local grocery. You might even want to give the chips a squeeze of lime and warm them up a bit. <i>Ohhhhh buddy. </i><br />
<br />
<b>Ingredients</b><br />
<br />
6-7 Roma tomatoes, quartered<br />
4-5 Green onions or 1/2 regular onion, quartered<br />
3-4 cloves garlic (leave the peels on)<br />
1-2 Jalapenos or Serrano chiles<br />
Handful of green <i>pepitas </i><br />
Smoked paprika, chipotle, or smoked sea salt (optional)<i><br /></i><br />
Small handful of cilantro (optional)<i> </i><br />
Salt and pepper, to taste<br />
<br />
<b>Directions</b><br />
<br />
Turn the oven on to broil. (Alternatively you can slow-roast everything at 400 degrees F if you have an extra hour to spare. Both options work). Line a baking dish with foil. Place in the baking dish the quartered tomatoes, whole garlic cloves, the chilies, and the onions. Sprinkle a little with salt. If broiling, place the pan under the broiler and keep an eye on it...should usually take between 10-15 minutes. After the first five minutes, check to see if the chiles have some blistered spots on them...if they do, remove them and the garlic(now peel the garlic) and place in a blender. If not, give them a few minutes. <br />
<br />
Let the tomatoes broil five-ten minutes longer, and keep in mind that it's ok if the tomatoes turn a little black in parts... that adds to the smokiness of the salsa. While the veggies are baking, throw the pepitas into a saute pan and turn the heat onto medium, giving the pan a good shake every now and then to evenly toast the seeds. They'll start to pop around a bit (don't be scared! It's kind of fun.) once they start to reach a golden brown color, remove from heat. <br />
<br />
Once the tomatoes are done roasting, add into the blender with the chilies and garlic, along with the onions. Give the blender a whirl under under the 'chop' option if you have it, then add in the pepitas. Add some salt and pepper, and blend until smooth. Add in a little bit of smoked paprika, chipotle, or smoked sea salt if you have it, to your taste. If it's too thick, add just a little bit of water to loosen the tomato mixture. Now is the time to add in some cleaned cilantro if you wish. Continue to blend and add spices as they suit your taste, and serve warm with chips.<br />
<br />
Congrats! You've just made the best salsa ever. I knew you could do it. <br />
<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-32670153986095908262012-09-06T16:21:00.001-07:002012-09-06T16:24:20.319-07:00Lemon Gingersnap Icebox Pie<div style="color: #444444; font-family: inherit;">
Adapted from <i>Gourmet </i>in 2003 via <a href="http://www.epicurious.com/recipes/food/views/Frozen-Lemon-Gingersnap-Pie-108189">Epicurious </a>I actually substituted some all-natural lemonade into this and cut the sugar as I was plum out of real lemon juice, but I'd stick to the original. There's so much goodness here, folks. (And it makes an awesome self-made birthday dessert!)</div>
<div style="color: #444444; font-family: inherit;">
<br /></div>
<div style="color: #444444; font-family: inherit;">
<b>Ingredients</b></div>
<div style="color: #444444; font-family: inherit;">
<br /></div>
<div style="color: #444444; font-family: inherit;">
<i>For crust: </i></div>
<div style="color: #444444; font-family: inherit;">
1 1/2 cups finely crushed gingersnap <a href="http://www.epicurious.com/recipes/food/views/Frozen-Lemon-Gingersnap-Pie-108189#" id="_GPLITA_3" style="text-decoration: underline;" title="Powered by Text-Enhance">cookies</a> (6 ounces)</div>
<div style="color: #444444; font-family: inherit;">
5 tablespoons unsalted butter, melted</div>
<div style="color: #444444; font-family: inherit;">
Handful of almond slices</div>
<div style="color: #444444; font-family: inherit;">
<br /></div>
<div style="color: #444444; font-family: inherit;">
<i>For ice cream:</i> </div>
<div style="color: #444444; font-family: inherit;">
1 1/2 cups heavy cream</div>
<div style="color: #444444; font-family: inherit;">
1 cup whole milk</div>
<div style="color: #444444; font-family: inherit;">
3/4 cup plus 2 tablespoons sugar</div>
<div style="color: #444444; font-family: inherit;">
4 teaspoons finely grated fresh lemon zest</div>
<div style="color: #444444; font-family: inherit;">
1/8 teaspoon salt</div>
<div style="color: #444444; font-family: inherit;">
6 large egg yolks</div>
<div style="color: #444444; font-family: inherit;">
2/3 cup fresh lemon juice</div>
<div style="color: #444444; font-family: inherit;">
<br /></div>
<div style="color: #444444; font-family: inherit;">
<br /></div>
<div style="color: #444444; font-family: inherit;">
<b>Directions</b></div>
<div class="instruction" style="color: #444444; font-family: inherit;">
<br />
Preheat oven to 350°F. </div>
<div class="instruction" style="color: #444444; font-family: inherit;">
<br /></div>
<div class="instruction" style="color: #444444; font-family: inherit;">
For the crust, whir up the gingersnaps and almonds into a food processor, then toss together with butter, using a fork until
crumbs are moistened. Press evenly onto bottom and up the sides of a 10-inch
glass or ceramic pie plate. Bake crust in middle of
oven 7-10 minutes, then cool on a rack. The crust will harden as it cools.</div>
<div style="background-color: white; border: medium none; color: #444444; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">
<br />
For the custard ice cream, bring cream, milk, sugar, zest, and salt to a
boil in a 2-quart heavy saucepan, stirring until sugar is dissolved (make sure to use a bigger pot than you think you might need...milk likes to overflow when boiling).
Whisk yolks in a bowl until blended, then add hot cream mixture in a
slow stream, whisking, to prevent cooking the eggs. Transfer custard back to saucepan and cook over
moderately low heat, stirring constantly with a wooden spoon, until
thick enough to coat back of spoon and registers 175 to 180°F on
thermometer, 3 to 5 minutes (do not let boil).</div>
<div style="background-color: white; border: medium none; color: #444444; font-family: inherit; overflow: hidden; text-align: left; text-decoration: none;">
<br />
<div class="instruction">
Immediately pour through a fine-mesh sieve into cleaned
bowl, then stir in lemon juice. Cool custard to room temperature,
stirring occasionally, then chill at least three hours or overnight in the fridge, covered. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
When cool, freeze the custard according to your ice cream maker's manufacturing instructions. When the consistency looks like a soft frozen yogurt, scoop the ice cream directly into the gingersnap crust in the pie plate, and freeze completely (at least two hours). </div>
<div class="instruction">
<br /></div>
<div class="instruction">
When ready to give it a try, remove the frozen pie at least 20 minutes prior to serving. This will soften it up enough to cut into slices. Sprinkle with any leftover gingersnap crumbs, lemon slices, or, do like I do and just dig in! </div>
</div>
<br />
<br />
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-11464984768179380482012-08-17T08:40:00.001-07:002012-08-17T08:40:24.954-07:00Peach Bourbon Ice CreamAdapted from <em>The Perfect Scoop</em> by the one and only <a href="http://www.davidlebovitz.com/">David Lebovitz</a>.<br />
<br />
My only changes are to add one more peach to make it extra peachy, and a splash of bourbon and use brown sugar (and a bit less of it). Enjoy the summer, kids!<br />
<br />
<strong>Ingredients</strong><br />
<br />
1-1/3 lbs (about 4-5 large peaches) fresh peaches <br />3/4 cup sugar (or brown sugar)<br />1/2 cup sour cream<br />1 cup heavy cream<br />1/2
teaspoon vanilla extract<br />
1 tblsp. bourbon (optional)<br />a few drops freshly squeezed lemon juice<br />
<br />
<br />
<strong>Directions</strong><br />
<br />
Peel and slice the peaches, remove the pits, and cut into large chunks. Cook the peaches for 10 minutes in 1/2 cup of water to soften them, stirring often. Remove from heat and stir in the sugar, and allow to cool to room temperature. <br /><br />Blend
the peaches and liquid with the sour cream, heavy cream, vanilla extract, bourbon, and the
lemon juice, (but try to leave some peach chunks!)<br /><br />Pour the mixture into the ice cream maker and follow
the manufacturer's instructions. <br />
<br />Freeze for several
hours or overnight until desired level of firmness is achieved. Serve alone, with pie, with pecans, with berries...or alone. And savor this summer. Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-28832963521242399722012-06-28T16:28:00.003-07:002012-06-28T16:28:45.680-07:00Classic Tart Cherry PieFrom <a href="http://www.epicurious.com/recipes/food/views/Classic-Sour-Cherry-Pie-with-Lattice-Crust-242514">Epicurious and Bon Appetit</a> (2008). Yum.<br />
<br />
<br />
<strong>Ingredients</strong><br />
<br />
<strong>Crust:</strong>
<br />
<ul class="ingredientsList">
<li class="ingredient">2 1/2 cups unbleached all purpose flour
(you can replace 1/2 cup with rye, like I did)</li>
<li class="ingredient">1 tablespoon sugar
</li>
<li class="ingredient">3/4 teaspoon salt
</li>
<li class="ingredient">1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch
cubes
</li>
<li class="ingredient">5 tablespoons (or more) ice water
</li>
</ul>
<br /><strong>Filling:</strong>
<br />
<ul class="ingredientsList">
<li class="ingredient">1 cup plus 1 tablespoon sugar
</li>
<li class="ingredient">3 tablespoons cornstarch
</li>
<li class="ingredient">1/4 teaspoon salt
</li>
<li class="ingredient">5 cups whole pitted sour cherries or dark sweet cherries
(about 2 pounds whole unpitted cherries)
</li>
<li class="ingredient">1 teaspoon fresh lemon juice (if using sour cherries) or 3
tablespoons fresh lemon juice (if using dark sweet cherries)
</li>
<li class="ingredient">1/2 teaspoon vanilla extract
</li>
<li class="ingredient">2 tablespoons (1/4 stick) unsalted butter, cut into
1/2-inch cubes
</li>
<li class="ingredient">1 tablespoon (about) milk </li>
<li class="ingredient">1tsp. bourbon (optional)</li>
</ul>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<strong>Directions</strong></div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<strong>For crust:</strong><br />Whisk flour, sugar, and salt
in large bowl to blend. Add butter and rub in with fingertips until small
pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until
dough holds together when small pieces are pressed between fingertips, adding
more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2
pieces. Form each piece into ball, then flatten into disk and wrap in plastic.
Refrigerate at least 30 minutes (or overnight, but let the dough come back to room temperature before rolling out). </div>
<br />
<div class="instruction">
<strong>For filling:</strong><br />Position rack in lower
third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in
medium bowl to blend. Stir in cherries, lemon juice, bourbon (if using) and vanilla; set aside while you roll out the dough. If the filling is too liquid-y, strain slightly to avoid soggy-pie syndrome later on.</div>
<br />
<div class="instruction">
Roll out 1 dough disk on floured surface to 12-inch round.
Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out
second dough disk on floured surface to 12-inch round. Using large knife or
pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
Transfer filling to dough-lined dish, mounding slightly in center. Dot with
butter. Arrange dough strips atop filling, forming lattice; trim dough strip
overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges
to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with
remaining 1 tablespoon sugar. </div>
<br />
<div class="instruction">
Place pie on rimmed baking sheet and bake 15 minutes.
Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust
is golden brown, covering edges with foil collar if browning too quickly, about
1 hour longer. Transfer pie to rack and cool completely. Enjoy!</div>Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-81318504133317773462012-05-26T11:56:00.002-07:002012-05-26T11:56:45.644-07:00Poptarts with Strawberry Rhubarb JamI got the pastry recipe from <a href="http://smittenkitchen.com/2010/04/homemade-pop-tarts/">Smitten Kitchen</a>, who in turn tweaked it from <a href="http://www.kingarthurflour.com/recipes/tasty-toaster-tarts-recipe">King Arthur Flour</a>. <br />
<br />
The jam I improvised using ideas from <a href="http://prod.bonappetit.com/">Bon Appetit</a> for a <a href="http://www.bonappetit.com/recipes/quick-recipes/2012/06/vanilla-roasted-rhubarb-and-strawberries">roasted rhubarb and strawberry dessert</a>. <br />
<br />
<br />
<strong>Ingredients</strong><br />
<br />
<em>For the pastry</em><br />
<br />
2 cups all-purpose flour (or you can do 1 cup all-purpose flour, 1/2 cup whole wheat and 1/2 cup rye, like I did which was fabulous).<br />1 tablespoon sugar<br />1 teaspoon salt<br />1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats<br />1 large egg<br />2 tablespoons (1 ounce) milk<br />
1 additional large egg (to brush on pastry)<br />
<br />
<br />
<em>For the Strawberry Rhubarb jam</em><br />
<br />
2-2 1/2 cups hulled strawberries, chopped<br />
4-5 stalks rhubarb trimmed and sliced thinly<br />
1/4 cup bourbon<br />
1/2 cup sugar (I used half white, half brown sugar), or less if you prefer<br />
1 tsp cinnamon<br />
1 tsp. vanilla<br />
dash of cayenne pepper (optional)<br />
<br />
<br />
<strong>Directions</strong><br />
<br />
Start with the jam (since it needs time to cool). Throw all of the ingredients into a saucepan, and bring to a boil, then lower to a simmer, stirring regularly as the fruits start to bubble and the sugar dissolves (to avoid burning the sugar at the bottom of the pan). Scrape any scum off the top, and make sure to test the jam after about 15 minutes to make sure you're ok with the level of spices and flavor mixtures. Continue to let the jam bubble away, and pull off the stove once the jam sticks to the spoon and isn't too runny. Allow to cool to room temperature, or put the whole pot into the fridge to cool and thicken, stirring regularly so a film doesn't form across the top of the jam.<br />
<br />
For the pastry dough, whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter to distribute the butter.<br />
<br />
Divide the dough in half , and shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate up to two days (but when it's time to roll it out, make sure it's at room temperature).<br />
<br />
<em>To assemble the pop tarts:</em> Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.<br />
<br />
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.<br />
<br />
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will get too puffed up. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.<br />
<br />
Remove tarts from the fridge and bake for 25 minutes, until golden and brown. Allow to cool in pan, then remove and enjoy! <br />
<br />
P.S. The leftover jam is bomb. We munched on it with brie wedges at work and it would be lovely also on pancakes, toast, or poundcake. <br />
<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-17247048735648850792012-05-17T12:19:00.004-07:002012-05-17T12:19:59.908-07:00Strawberry Lemon Champagne SorbetGot this from <a href="http://eat-drink-love.com/2012/03/strawberry-champagne-sorbet/">Eat. Drink. Love.,</a> adapted slightly for moi. <br />
<br />
<strong>Ingredients</strong><br />
<br />
2-2.5 cups uber-ripe strawberries (hulled), preferrably from a farmers market<br />
2 lemons worth of zest and juice<br />
1/3 cup filtered water<br />
1/3 cup sugar<br />
1 cup champagne<br />
Handful of mint leaves<br />
<br />
<br />
<strong>Directions</strong><br />
<br />
<br />
Smash the strawberries up, along with lemon zest in a blender. Now, you can either (later) steep the mixture with the mint leaves then strain them (and the seeds) out, or you can zazz them up along with the strawberries and lemon zest here. Up to you!<br />
<br />
Meanwhile, bring the sugar and water to a boil, then remove from heat. Make sure to stir so the sugar doesn't burn. This will thicken slightly and be your simple sugar syrup. Allow to cool slightly.<br />
<br />
Combine the strawberry mixture with the lemon juice, champagne, and simple sugar syrup. Make sure to taste the awesomeness here...do you want it more sweet? More sour? Play with the flavors to your own palate here. <br />
<br />
Place in a bowl and refrigerate for several hours before using your ice cream maker and following your manufacturer's instructions. <br />
<br />
<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-70946714508572208962012-05-10T18:54:00.001-07:002012-05-11T09:05:27.006-07:00French Lemon Yogurt CakeFor <a href="http://en.wikipedia.org/wiki/Maurice_Sendak">Maurice Sendak</a>. Adapted from <a href="http://www.bonappetit.com/">Bon Appetit</a>, shared by Andrew Knowlton. This is a quick cake, like a banana bread or zucchini bread but with lemon and yogurt! Lovely to meet you, perfect cake. Lovely indeed.<br />
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<br /></div>
<div>
1c all purpose flour</div>
<div>
1/2c rye flour (alternatively you can use 1.5c all-purpose flour total)</div>
<div>
2 tsp. baking powder</div>
<div>
3/4 tsp. salt</div>
<div>
3/4c sugar</div>
<div>
1 heaping tbsp. lemon zest (finely grated)</div>
<div>
3/4 c. Greek yogurt</div>
<div>
1/2c vegetable oil </div>
<div>
2 large eggs</div>
<div>
1/2 tsp. vanilla extract</div>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
<br /></div>
<div>
Preheat oven to 350 degrees F.</div>
<div>
<br /></div>
<div>
Coat a standard loaf pan with vegetable oil spray or butter and dust with flour; tap out excess. </div>
<div>
<br /></div>
<div>
Whisk together flour, baking powder, and salt. In a separate bowl, rub the sugar together with the lemon zest with your fingers until the sugar is moist. Add yogurt, vegetable oil, eggs, and vanilla extract and whisk to blend. Fold in dry ingredients just to blend. Pour batter into prepared pan, and smooth the top. Bake until the top of the cake is golden brown and a tester inserted into the center comes out clean, about 50-55 minutes. Let cake cool in pan for about 15 minutes, then remove to cool completely. </div>Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-31671726901135579022012-04-19T19:59:00.002-07:002012-04-19T20:00:14.299-07:00Spicy Crunchy ChickpeasAdapted from "Eat, Taste, Heal" and it's a fascinating <a href="http://eattasteheal.com/">book</a>. For example, I found out that my dosha is Kapha. What's that you say? You have no idea what that means? Well I barely do, but you can learn more <a href="http://eattasteheal.com/ETH_dosha.htm">here</a> if you're the curious type.<br />
<br />
<b>Ingredients</b><br />
1 can chick peas (or fresh if you want to be authentic about it, but that's a different recipe)<br />
Vegetable or sunflower oil<br />
<br />
<i><b>Spice</b> <b>Mixture</b> (I make this in a large quantity, keep in a jar, then sprinkle it at will).</i><br />
2 tablespoons coriander<br />
1 tablespoon cumin<br />
1 tablespoon ginger<br />
1 tablespoon turmeric<br />
1 tablespoon cinnamon<br />
1 teaspoon curry powder<br />
1 teaspoon clove<br />
1 teaspoon garam masala<br />
1/2 teaspoon (or more, if you'd like) chili powder or cayenne<br />
<br />
<br />
<b>Directions</b><br />
<b><br /></b><br />
Preheat oven to 350 degrees F.<br />
<br />
Open can of chickpeas, rinse, and drain, leaving them in the colander.<br />
<br />
Mix the spices separately in a small bowl or jar, and mix (or shake in jar) well till fully incorporated.<br />
<br />
Scoop one tablespoon of spice mixture out of bowl/jar and sprinkle the garbanzo beans. Toss to coat. If you think you need a bit more spice, throw it on! I also sprinkled some salt and pepper, but not too much.<br />
<br />
Lightly oil a baking sheet, and toss the chickpeas onto the sheet, shaking the sheet to make sure the beans are distributed evenly. <br />
<br />
Bake the garbanzo beans for about 30-40 minutes, and test for crunchy-ness. You might want to shake the pan a few times during the baking process so they don't burn and cook evenly. Remove the sheet when there's a uniform crunch to your snack.<br />
<br />
Let cool and crunch away. <br />
<br />
As a side note, the spice mixture keeps well and is great sprinkled on lentils, rice, even popcorn, and veggies. <br />
<br />
<br />
<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-86563363304850398432012-03-16T10:24:00.000-07:002012-03-19T10:49:30.116-07:00Jamie Oliver's Meat(fish)ballsThe only small change I had was to use Mahi Mahi instead of swordfish or tuna, and also added in a can of canned tuna which, I promise, did not ruin this recipe in the slightest. This recipe is slightly adapted from <a href="http://www.jamieoliver.com/recipes/fish-recipes/the-best-tuna-meatballs-le-migliori-polp">Jamie Oliver's "Best Tuna Meatballs." </a><br />
<br />
<strong>Ingredients</strong><br />
<br />
<em>For the tomato sauce</em><br />
<br />
olive oil<br />
<br />
1 small onion, peeled and finely chopped<br />
4 cloves of garlic, peeled and finely sliced<br />
1 teaspoon dried oregano<br />
2 x 400g tins of good-quality plum tomatoes<br />
sea salt and freshly ground black pepper<br />
red wine vinegar<br />
a small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped<br />
<br />
<em>For the meat(fish)balls</em><br />
<br />
1 lb. of sustainably sourced tuna, swordfish, or mahi mahi<br />
olive oil<br />
2 oz of rough-chopped pinenuts<br />
1 level teaspoon ground cinnamon<br />
sea salt and freshly ground black pepper<br />
1 teaspoon dried oregano (start with this, add more to sauce if you want later)<br />
a handful of fresh flat-leaf parsley, chopped<br />
3-4 ozstale breadcrumbs<br />
2 ozfreshly grated Parmesan<br />
2 eggs<br />
zest and juice of 1 lemon<br />
1 can of tuna (optional if you have less fresh fish on hand and have to mix together)<br />
<br />
<strong>Directions</strong><br />
<br />
Make the tomato sauce first. Place a large pan on medium heat, add a good amount of olive oil, onion and garlic and fry slowly for 10 or so minutes until soft. Add oregano, tomatoes, salt and pepper and bring to a boil. Simmer for 15 minutes or so, then liquidize until smooth (with either an immersion blender or...I used a potato masher. Don't judge). Make sure to taste it – it might need a tiny splash of red wine vinegar or some extra seasoning.<br />
<br />
<br />
While the tomatoes are simmering, chop the fish into 1 inch dice. Pour a good couple of tablespoons of olive oil into a large frying pan and place on medium-high heat. Add the fish to the pan with the pinenuts and cinnamon. Season lightly with salt and pepper and fry for a minute or so to cook the fish on all sides and toast the pinenuts. Remove from the heat and put the mixture into a bowl. Allow to cool down for 5 minutes, then add the oregano, parsley, breadcrumbs, Parmesan, eggs, lemon zest and juice to the bowl (and a can of fish if you choose to use it here). Using your hands, really scrunch and mix the flavors into the tuna, then divide the mixture and squeeze it into meatballs slightly smaller than a golf ball. If you dip one of your hands in water while shaping you’ll get a nice smooth surface on the meatball. If the mixture’s very sticky, add a few more breadcrumbs. Keep the meatballs around the same size and place them on an oiled tray, then put them in the fridge for an hour to let them rest.<br />
<br />
Put the pan you fried the fish in back on the heat with a little olive oil. Add meatballs to the pan and jiggle them about until they’re golden brown all over. You might want to do them in batches – when they’re done, add them to the tomato sauce and cook on low for about five to ten minutes, just to warm everything up together (be careful not to burn!) then divide between your plates, sprinkle with chopped parsley and drizzle with good olive oil. Great served with spaghetti or linguine, or crusty rolls of bread to make meatball sandwiches.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-16823113759156263052012-02-29T20:51:00.001-08:002012-02-29T20:51:06.602-08:00Soba Noodles with Eggplant and MangoThis is from <a href="http://www.barnesandnoble.com/w/plenty-yotam-ottolenghi/1102580859?r=1&ean=9781452109701&cm_mmc=Google+Product+Search-_-Q000000630-_-Plenty-_-9781452109701">Plenty</a> by Yotam Ottolenghi. Get yourself a copy, <i>stat</i>.<br />
<br />
<i>Serves 6</i> (Or a handful of hungry ladies)<br />
<br />
Ingredients<br />
<br />
1/2 cup rice vinegar<br />
3 tbsp sugar<br />
1/2 tsp salt<br />
2 garlic cloves, crushed<br />
1/2 fresh red chile, (or red pepper flakes or jalapeno if you can't find it)<br />
1 tsp toasted sesame oil<br />
grated zest and juice of one lime<br />
1 cup sunflower oil<br />
2 eggplants, cut into 3/4 inch dice, or into 1/4 inch thick strips<br />
2 cups basil leaves, chopped or julienned (or Thai basil, but less of it)<br />
2 1/2 cups cilantro leaves, chopped<br />
1/2 red onion, very thinly sliced<br />
Handful of cashews, or <i>pepitas</i> (pumpkin seeds) lightly toasted in a pan on the stove<br />
<br />
Directions<br />
<br />
In a small saucepan gently warm the vinegar, sugar, and salt for up to a minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.<br />
<br />
Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown, remove to a colander, sprinkle liberally with salt, and leave there to drain.<br />
<br />
Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender (but still al dente). Drain and rinse well under running cold water. shake off as much excess water as possible, then leave to dry on a dish towel (or another colander). <br />
<br />
In a mixing bowl, toss the noodles with the dressing (that was put aside in the first step), mango, eggplant, half of the herbs and the onion. You can now leave this aside for an hour or two (or eat immediately if you're starving). When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a bowl. If you using the toasted cashews or pepitas, sprinkle on top, then serve.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-32841048362707283342012-01-28T09:39:00.001-08:002012-01-28T09:40:13.470-08:00Aloo Gobi (Potato and Cauliflower)<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
This recipe, adapted from <i>Gourmet </i>via <a href="http://www.epicurious.com/recipes/food/views/Indian-Spiced-Cauliflower-and-Potatoes-109118">Epicurious</a>, is a slightly easier version of Aloo Gobi. Thank you, Interwebs, for giving me recipes from the Motherland! </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><br /></b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b></b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 tablespoons vegetable oil</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon cumin seeds</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 teaspoon salt</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 medium onion, finely chopped</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 garlic cloves, finely chopped</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 teaspoons minced fresh jalapeño, including seeds</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 teaspoons minced peeled fresh ginger</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon ground cumin</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon ground coriander</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 teaspoon turmeric</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 teaspoon cayenne/chili powder</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup water</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 bag frozen peas (optional, but I think it only benefits this dish)</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Flatbread of your choice, gently warmed in the oven, to scoop up the delicious with. </span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Directions</b></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"></span></span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 475°F.</span></span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 25-30 minutes. Make sure to toss half-way through so both sides get nice and caramelized.</span></span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne/chili powder, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables fresh from the oven. Toss in the half-bag of frozen peas if you like, then cook, covered, stirring occasionally, 5 minutes. </span></span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Serve immediately with warmed flatbread. </span></span></div>
</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"><br /></span></span></span></span></span></div>Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-16914376953504215892012-01-07T21:21:00.000-08:002012-01-08T07:21:46.520-08:00Apple Cider DoughnutsI got this from the <a href="http://www.nytimes.com/2009/12/09/dining/094hrex.html">New York Times,</a> who got it ever-so-kindly from Todd Gray of <a href="http://www.equinoxrestaurant.com/">Equinox restaurant </a>fame, right here in Washington, DC. I love how these doughnuts had to go to NYC to come right back home to me.<br />
<br />
<i>Yield: 2 dozen</i><br />
<br />
<b>Ingredients</b><br />
<br />
<br />
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1 cup apple cider</div>
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5 1/2 cups all-purpose flour, more for rolling dough</div>
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1 1/2 teaspoons baking powder</div>
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1 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1/4 teaspoon freshly grated nutmeg</div>
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1 1/2 teaspoons ground cinnamon</div>
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4 tablespoons unsalted butter, at room temperature</div>
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1 1/2 cups granulated sugar</div>
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1/4 cup packed brown sugar</div>
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2 large eggs</div>
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1 teaspoon vanilla extract</div>
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1/2 cup buttermilk*</div>
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1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice</div>
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Vegetable oil, for frying</div>
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1/3 cup 100% pure maple syrup</div>
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<i>*If you don't have buttermilk on hand but have regular milk and either white vinegar or lemon juice, you can make your own in a pinch! Just take a cup of milk, one tablespoon of the vinegar or lemon juice, mix together and let it sit for 10 minutes until it curdles. In this recipe, only use 1/2 cup and reserve the rest for...maybe biscuits?</i></div>
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<b>Directions</b></div>
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Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.<br />
<br />
Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.<br />
<br />
Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover the bowl and refrigerate for 30 minutes.<br />
<br />
On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter (or, if you're like me, use a glass that fits the size doughnut you want). Then, in each circle, cut out the doughnut holes with something the size of a small shot glass. Reserve the “holes.”<br />
<br />
Fill a wok, a thick-walled deep pot, or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately, and dry as well on a separate plate lined with paper towels. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm, and as many doughnut holes that you want. For the rest of the doughnut holes, place them in a bowl of 100% pure maple syrup. Serve doughnuts and doughnut holes nice and warm, preferably with some piping hot coffee and cream.<br />
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<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-28919111093899163202011-12-19T14:29:00.000-08:002011-12-19T14:38:25.997-08:00Balthazar's Cream of Mushroom SoupBased on my grocery store offerings, this is a slightly bastardized version of the original Balthazar Mushroom Soup. Don't hate, because this is nothing if not a legitimate recipe.<br />
<br />
<b>Ingredients</b><br />
<b><br /></b><br />
1 package dried shiitake mushrooms<br />
1 package baby bella mushrooms, sliced<br />
1 package oyster mushrooms, sliced<br />
1/4 cup olive oil<br />
1 sprig rosemary (finely chopped)<br />
5 sprigs sage (finely chopped)<br />
1 yellow onion, peeled and thinly sliced<br />
3 garlic cloves, peeled and thinly sliced<br />
4 cups chicken stock (one box good quality chicken stock)<br />
splash of half and half or heavy cream<br />
2 tbsp. butter<br />
1.5 tsp salt<br />
1/2 tsp pepper<br />
<br />
<br />
<b>Directions</b><br />
<br />
our one cup of warm water over the dried mushrooms to let soak for 20-30 minutes, until soft and plump. Strain the soaking liquid and mushrooms through a sieve and coffee filter to catch any dirt/grit. Slick, then reserve the mushrooms and cooking liquid for later.<br />
<br />
Meanwhile, heat the olive oil in a big soup pot over medium-high heat. Add the herbs in to infuse the oil for a few minutes, then add the onio, garlic, salt, and pepper and stir until soft. Turn the heat to high and add the baby bella nd oyster mushrooms. Stir occasionally as the mushrooms release any liquid and start to soften. Add the chicken stock and then the shiitake mushrooms and the liquid they had originally soaked in. Lower heat to medium and simmer for 30 minutes. Add the 2 tbsp of butter, and stir to melt and incorporate. Working in batches (or with an immersion blender) blend the soup until smooth and velvety. Return to the pot, and add a splash of the half-and-half or heavy cream (but not too much). Keep on a low simmer until ready to serve.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-69825330654889898702011-12-04T17:55:00.001-08:002011-12-04T19:18:26.135-08:00Carrot Ginger SoupI got this from a book that we've had for years now, <a href="http://www.amazon.com/Complete-Book-400-Soups/dp/0681140402">"The Complete Book of 400 Soups."</a> And make no mistake, that is no typo. Four <i>Hundred</i>. Guess who's making more soups for you this winter?<br />
<br />
<b>Ingredients</b><br />
<br />
2 tbsp. butter<br />
1 onion, chopped<br />
1 celery stick, chopped<br />
1 medium potato, peeled and chopped<br />
1.5 lb. carrots, chopped<br />
2 tsp. finely chopped fresh root ginger<br />
5 cups chicken stock<br />
7 tbsp. heavy whipping cream or greek yogurt (optional)<br />
Pinch of freshly grated nutmeg, if on hand. (If not, ground will do)<br />
1 tsp. cumin<br />
Salt, Pepper to taste<br />
Dash of red pepper flakes (optional)<br />
<br />
<br />
<b>Directions</b><br />
<b><br /></b><br />
Melt the butter, add the onion and celery, and cook for five minutes over medium-high heat, and sprinkle some salt on as well. Then stir in the potato, carrots, ginger, and stock, and a dash of red pepper flakes if you wish to add some kick. Bring to a boil. Next, reduce the heat to low, cover, and simmer for 20 minutes. Pour the soup into the food processor (you may have to do this in batches if you have a small food processor, like mine), and blend until smooth. Return the completely blended soup to the pan, and stir in nutmeg, cumin, salt, and pepper to your liking. Add the cream if you wish, however, I added a dollop of Greek yogurt to the soup in my bowl, with a spattering of sliced almonds toasted with cumin on top, and it was out of this world. Healthier than cream, too. Serve hot and enjoy!<br />
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<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-15557753628294602102011-10-20T12:19:00.000-07:002011-10-20T12:19:22.233-07:00Soft Rye PretzelsVia <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300">Good to the Grain</a> by Kim Boyce.<br />
<br />
<b>Ingredients</b><br />
<i><br /></i><br />
2 Tbsp. butter, melted, for the bowl and baking sheets<br />
<br />
<i>Dough</i>:<br />
1 package active dry yeast<br />
1 tbsp. honey<br />
1 cup rye flour<br />
2 1/2 cups all-purpose flour<br />
1 tbsp. kosher salt<br />
<br />
<i>Bath</i>:<br />
1/2 cup baking soda<br />
<br />
<i>Finish</i>:<br />
Coarse sea salt<br />
<br />
<br />
<b>Directions</b><br />
<b><br /></b><br />
Measure the yeast into a large bowl. Heat 1.5 cups of water in a saucepan till warm to the touch, about 100 degrees F, and pour over yeast. Add the honey and stir to combine. (Make sure the yeast starts to expand and bubble to make sure it's active). Add the flours and salt, and stir again.<br />
<br />
Dump the sticky dough onto a floured surface and knead. Add up to 1/2 cup all-purpose flour as needed until the dough is tacky but not sticky. Knead for about 12 minutes, until the dough is soft and supple.<br />
<br />
Lightly brush a large bowl with the melted butter. Move the dough into the owl, and cover with a warm wet towel (so dough doesn't dry out) and let rise about 1.5 hours until doubled in size. <br />
<br />
While the dough is rising, make sure your oven is turned on to 450 degrees F, and that the two racks are at the top and bottom thirds of the oven. Brush two baking sheets generously with butter.<br />
<br />
Once the dough is doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 equal pieces. One at a time (leave the remaining pieces covered by the wet towel meanwhile), roll out each piece of dough into the shape of a long snake, about 15-17 inches long. Don't flour the surface as your roll; the slight stickiness lets you roll the dough evenly and quickly. <br />
<br />
To make the pretzel shape: take both ends of the snake-shape (leaving the center on the counter) and meet in the middle, and switch places in the hands (so the left side is now in right hand, and right side now in left hand). Bring the ends back down and make sure it has the curves of a normal pretzel shape, and gently press back down onto the sides of the center of the snake-shaped roll. Place pretzel on one of the baking sheets. Continue until you are finished with all the dough and pretzels, and let rise additional 15-20 minutes. <br />
<br />
Meanwhile, for the bath, fill a large pot with ten cups of water, and bring to a boil. Once the pretzels have risen for the 20 minutes and the water is boiling, add the baking soda to the water. Place 2-3 pretzels into the pot, (depending on size of pot, you don't want the pretzels to touch), and boil each side of the pretzel for 30 seconds, then use a straining spoon to lift the pretzels out and back onto the baking sheets, (tapping gently with a towel or against pot to remove excess water). Repeat for all pretzels, and sprinkle liberally with salt while still moist.<br />
<br />
Place the baking sheets with pretzels in the oven and bake 15-18 minutes, rotating sheets halfway through. The pretzels should be a dark mahogany color. Transfer to a rack to cool, and are best eaten warm, ideally within the hour and with mustard.<br />
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<br />Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-56936462162950255202011-08-31T14:59:00.000-07:002011-08-31T14:59:01.388-07:00Stone Fruit Lattice Pie and Pie Crust RecipeGot this from the new Bon Appetit mag, but added some rosemary from my friend's garden. Zing! I loved it. Awesome pie crust recipe directly below. Pie recipe below that. <br />
<br />
<strong>Master Pie Crust </strong><br />
<br />
<em>Ingredients</em><br />
<br />
3 1/2 cups all purpose flour <br />
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes <br />
1/4 cup vegetable shortening <br />
1 tablespoon plus 1 tsp. sugar <br />
1 tablespoon kosher salt <br />
<br />
<em>Directions</em><br />
Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Wrap in plastic wrap and allow to chill for at least an hour, or overnight.<br />
<u>For a single- or double-crust unbaked pie crust:</u><br />
<br />
Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.<br />
<br />
<u>For a blind-baked pie crust:</u><br />
<br />
•Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.<br />
<br />
For instructions on how to lattice the heck outta your crust, check <a href="http://www.bonappetit.com/tipstools/slideshows/2011/08/lattice-crust-101#slide=1">this nifty "how to"</a> from Bon Appetit. <br />
<br />
<strong>Stone Fruit Lattice Pie</strong><br />
(I only used peaches and plums, and added a pinch of rosemary. yum!)<br />
<br />
<em>Ingredients</em><br />
<br />
Filling<br />
<br />
2 pounds nectarines <br />
1 pound peaches, peeled <br />
1 pound plums <br />
1/2 cup plus 1 Tbsp. sugar<br />
3 tablespoons cornstarch <br />
1/4 teaspoon freshly grated nutmeg <br />
1 tsp. finely chopped rosemary (optional)<br />
1/2 teaspoon orange-flower water (optional) <br />
1 large egg, beaten to blend <br />
<br />
<em>Directions</em><br />
Crust<br />
<br />
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD option: Can be made 1 day ahead. Cover and keep chilled.<br />
<br />
Filling<br />
<br />
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, nutmeg, rosemary, and orange-flower water, if using, to fruit; toss gently.<br />
<br />
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.<br />
<br />
Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.<br />
<br />
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.<br />
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Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-57802071499321846972011-06-19T19:33:00.000-07:002011-06-19T19:33:39.028-07:00Cheddar-Jalapeño SconesI added about 2-3 finally sliced green onions to the original recipe to give it even more pep. It worked. These are fantastic at any time of the day, morning and night. I got the recipe from <a href="http://smittenkitchen.com/2009/10/jalapeo-cheddar-scones/">Smitten Kitchen</a>, who adapted it from Peter Oleyer at Calexico Carne Asada in Brooklyn via <a href="http://nymag.com/listings/recipe/jalapeno-cheddar-scones/">NYMag</a>.<br />
<br />
<b>Ingredients</b><br />
<br />
2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
8 tablespoons (1 stick or 4 ounces) cold butter, diced<br />
1/2 cup heavy cream<br />
3 eggs, divided<br />
1/4 pound sharp Cheddar cheese, diced<br />
2 medium jalapeño peppers, finely minced<br />
3 scallions, finely sliced<br />
<br />
<br />
<b>Directions</b><br />
<br />
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños for a few minutes, until soft. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a fork or two knives, until the butter bits are pea sized.<br />
<br />
Lightly whip two of the eggs and cream and add to the flour and butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough, as well as the scallions, and mix until everything is incorporated.<br />
<br />
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a baking sheet. Bake for 25 minutes or until golden brown.<br />
<br />
These are definitely best on the first day, but can be put back in the oven for a quick warm-up the next day. <br />
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Scones are always best the first day.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-89258728574286332542011-05-30T19:11:00.000-07:002011-05-30T19:11:42.293-07:00Pasta PuttanescaI got this from <a href="http://www.epicurious.com/recipes/food/views/Spaghetti-alla-Puttanesca-241131">Bon Appetit via Epicurious</a>...named for the <i>ladies of the night</i> from back in the mother land, Italia, it's become a hearty pasta dish for us busy folk that need a flavorful, interesting, and quickly-thrown together meal in the night time. And I'm thankful to them for it.<br />
<br />
<br />
<b>Ingredients</b><br />
<br />
<br />
1/4 cup extra-virgin olive oil<br />
4 large garlic cloves, finely chopped<br />
1 28.2-ounce can peeled tomatoes in puree with basil<br />
1/2 cup Kalamata olives, halved, pitted<br />
3 anchovy fillets, chopped<br />
1 1/2 tablespoons drained capers<br />
1 teaspoon dried oregano<br />
1/2 teaspoon dried crushed red pepper<br />
3/4 pound spaghetti<br />
2 tablespoons chopped fresh Italian parsley<br />
Grated Parmesan or Romano cheese<br />
<br />
<br />
<b>Directions</b><br />
<br />
<br />
Heat oil in large pot or skillet over medium heat. Add garlic and sauté for about a minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8-10 minutes. Season with salt and pepper.<br />
<br />
While the sauce is simmering away, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley to the hot pasta. Toss until sauce coats pasta, about 3 minutes. Serve with grated cheese.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-19012126334291547832011-05-14T08:33:00.000-07:002011-05-16T14:45:30.183-07:00Coconut Banana BreadI got this recipe (and idea for sprinkling the thick, natural Demerara sugar along the top) from <a href="http://orangette.blogspot.com/">Orangette</a>. Molly, of course, got it from <a href="http://www.amazon.com/Home-Baking-Artful-Traditions-Around/dp/1579651747"><em>HomeBaking: The Artful Mix of Flour and Tradition around the World</em>, by Jeffrey Alford and Naomi Duguid.</a><br />
<br />
<strong>Ingredients</strong><br />
<br />
3 large, overripe bananas<br />
2 cups unbleached all-purpose flour<br />
¾ tsp. baking soda<br />
½ tsp. freshly grated nutmeg<br />
Pinch of salt<br />
1 stick (4 ounces) unsalted butter, at room temperature<br />
1 cup granulated sugar<br />
1/8 tsp distilled white vinegar<br />
2 Tbsp. dark rum<br />
½ cup dried shredded unsweetened coconut<br />
Demerara sugar (to your sprinkled liking)<br />
<br />
<br />
<strong>Directions</strong><br />
<br />
Preheat the oven to 350 degrees F. Butter a standard loaf pan.<br />
<br />
If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight). <br />
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In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.<br />
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In a bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.<br />
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In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.<br />
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Scrape the batter into the prepared pan and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out. <br />
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Makes 1 loaf.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-56990639424578027472011-04-22T13:29:00.000-07:002011-04-22T13:29:31.262-07:00Flourless Peanut Butter CookiesI had a friend crash at my place and no slumber party is complete without Mr. Darcy in Pride and Prejudice, wine, and a plate of warm cookies. Weird? I think not. In flipping through my trusty <a href="http://www.amazon.com/Gourmet-Cookbook-More-than-recipes/dp/061880692X/ref=sr_1_1?ie=UTF8&qid=1303504065&sr=8-1">Gourmet Cookbook</a>, I found this prize-winner of a recipe.<br />
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<strong>Ingredients</strong><br />
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1 cup chunky or smooth peanut butter (I used JIF Natural Creamy)<br />
1 cup sugar (I recommend 1/2 cup brown sugar and 1/2 cup granulated sugar)<br />
1 egg<br />
1 teaspoon baking soda<br />
Optional: Handful of chopped walnuts or chocolate bits if you like<br />
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<strong>Directions</strong><br />
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Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. With a mixer, combine peanut butter and sugars until well combined, about 2 minutes or so. Add the egg and baking soda and mix for another 2 minutes. Fold in the walnut pieces or chocolate bits if you wish at this point, then roll mixture into a ball, about 1-1 1/2" wide, and repeat for the rest of the dough. Bake for 10-13 minutes, until lightly browned around the edges. <br />
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These cookies are best served warm, and be careful: they are pretty delicate and would only keep for another day or so in an air-tight container.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0tag:blogger.com,1999:blog-8851690305412347532.post-52360685834826402752011-04-17T19:38:00.000-07:002011-04-17T19:38:33.227-07:00Grilled Cheese with Pear and BrieGrilled cheeses are like pajamas. Mix and match all your favorite things, you're bound to find something that just works for you. This worked for me last week, and I'm sure I'll return to it again.<br />
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<b>Ingredients</b><br />
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2 slices- bread of choice (I used Pepperidge Farm Dark German Wheat)<br />
Your favorite chutney (cranberry would be good. I used My Naani's Apple Chutney)<br />
4 slices of brie<br />
1/2 red pear, thinly sliced<br />
a small handful of spinach or arugula leaves<br />
butter, as needed<br />
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<b>Directions</b><br />
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</b><br />
Instead of buttering the bread before grilling, I decided to go crazy up in my kitchen and melt the butter a bit in the skillet itself, just till it started to brown. Meanwhile, I slathered some chutney on each slice of bread, dashed a bit of cayenne pepper for added kick, then layered the brie, then pear. I correctly figured each side would get melty enough as-is, and so I put each half-sandwich side on the melted butter (over medium-high heat) on my stove, so they would simultaneously get melty (I didn't want the spinach to wilt, you see.) After about 2 minutes and the sandwiches were toasting (not burning!) and the brie was just starting to melt, I added the spinach to one half-sandwich, flipped the other half on top of it, and finished grilling my sammie to perfection. I rather liked my "melted butter" version than the traditional version.Samanthahttp://www.blogger.com/profile/05643490940353058566noreply@blogger.com0