Adapted from Gourmet.
Use whichever pasta is your fave, but I think a linguine or spaghetti works best with this. I usually go for a wheat or whole grain pasta, but it's all up to you!
Ingredients
3/4 cup sliced or slivered almonds (alternatively, you can use pre-roasted almonds)
1 large handful fresh basil leaves
2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound linguine or spaghetti
Directions
In a large skillet, sauté the almonds in a little olive oil until toasted (if you get the sliced or slivered almonds, not the roasted kind). Let cool, then blend them in a food processor or blender until they are coarsely chopped. Remove from the processor and set them aside.
Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate keeps the almonds from getting too finely chopped) with the tomatoes, cheese and olive oil and process briefly. Season with freshly ground black pepper and adjust the salt to your taste.
Cook your pasta until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot pasta a bit at a time with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed, and pasta (I usually end up using 3/4 of a box depending on how juicy the sauce is). Serve warm with a heft sprinkling of fresh parmesan or pecorino and freshly ground pepper.
Wednesday, January 26, 2011
Wednesday, January 12, 2011
Penne Frittata with Ricotta and Basil
Courtesy of Martha Stewart Living
Take a chance on this awesome little pasta dish/egg dish and do yourself a favor. It's good hot, or room temperature snuggled between two pieces of crusty bread.
Ingredients
6 large eggs
1/2 cup whole milk
1/2 cup fresh ricotta cheese
1/4 cup finely grated Parmesan cheese
Coarse salt and freshly ground pepper
3 cups cooked and drained penne rigate pasta (or 7oz. dry...or whatever you have in the fridge)
1/4 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
Garnish: fresh basil
Directions
Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes.
Remove to a plate, and or serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.
Take a chance on this awesome little pasta dish/egg dish and do yourself a favor. It's good hot, or room temperature snuggled between two pieces of crusty bread.
Ingredients
6 large eggs
1/2 cup whole milk
1/2 cup fresh ricotta cheese
1/4 cup finely grated Parmesan cheese
Coarse salt and freshly ground pepper
3 cups cooked and drained penne rigate pasta (or 7oz. dry...or whatever you have in the fridge)
1/4 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
Garnish: fresh basil
Directions
Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil.
Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes.
Remove to a plate, and or serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.
Thursday, January 6, 2011
Homemade Vanilla
Loosely adapted from Barefoot Contessa, the mixture of alcohol and vanilla beans is simple. Make sure to clean and sterilize the jars beforehand (steep in boiling water for about 10 minutes, then let dry completely.)
Ingredients
1 cup good-quality rum or vodka
3 medium vanilla beans (or 1.5 fat ones)
Directions
Using a sharp knife, slice down the side of the vanilla bean, exposing the seeds. Place the vanilla bean(s) in a clean jar. Carefully pour the vodka or rum into the jar and seal tightly. Shake a few times, then place the jar in a dark cabinet, and let rest approximately 8 weeks. And voila! Vanilla.
(Alternatively...and while I obviously haven't tried it yet, you can use mostly vodka, which is what I did, but with a splash of rum on top.)
Also, keep in mind this vanilla is meant to last forever! As you use the vanilla in cooking, refill it with alcohol so it continues to steep. Also add in a new vanilla bean every so often, and remove the old ones. The lovely cycle is bound to continue for years. I'm looking forward to it.
Ingredients
1 cup good-quality rum or vodka
3 medium vanilla beans (or 1.5 fat ones)
Directions
Using a sharp knife, slice down the side of the vanilla bean, exposing the seeds. Place the vanilla bean(s) in a clean jar. Carefully pour the vodka or rum into the jar and seal tightly. Shake a few times, then place the jar in a dark cabinet, and let rest approximately 8 weeks. And voila! Vanilla.
(Alternatively...and while I obviously haven't tried it yet, you can use mostly vodka, which is what I did, but with a splash of rum on top.)
Also, keep in mind this vanilla is meant to last forever! As you use the vanilla in cooking, refill it with alcohol so it continues to steep. Also add in a new vanilla bean every so often, and remove the old ones. The lovely cycle is bound to continue for years. I'm looking forward to it.
Friday, December 31, 2010
Beef and Barley Stew
Adapted from Barefoot Contessa: How Easy Was That?
We actually used leftovers of the prime rib from Christmas Eve dinner, and it was awesome.
Ingredients
1 tbsp. olive oil
2 pounds oxtails (or prime rib left overs, with bone)
2 cups chopped leeks, white and green parts (about 2 leeks)
2 cups diced carrots (about 4 carrots)
1 cup chopped yellow onion
1 cup diced celery (2 stalks)
2 garlic cloves, minced
3-4 sprigs fresh thyme
3 bay leaves
10 cups beef broth (or mixture of beef and chicken broth)
1 cup pearled barley (cleaned for any mini rocks or stones)
Directions
Heat olive oil in a large pot or Dutch oven. Add the oxtails, 1 tsp. of salt, and 1/2 tsp. of pepper, and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and set aside. (Alternatively use the prime rib left overs to brown for a few minutes, then remove from the pot.)
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. De-stem the thyme leaves from the sprigs and add the thyme leaves to the pot along with the bay leaves. Return the meat to the pot and add the broth, 1 tsp. of salt, and 1 tsp. of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for one hour. Remove the bay leaves and skim off any fat that has risen to the surface.
Meanwhile, bring 4 cups of water to a boil in a separate pot and add the barley. Simmer uncovered for 30 minutes, drain, then set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with buttered bread or biscuits.
We actually used leftovers of the prime rib from Christmas Eve dinner, and it was awesome.
Ingredients
1 tbsp. olive oil
2 pounds oxtails (or prime rib left overs, with bone)
2 cups chopped leeks, white and green parts (about 2 leeks)
2 cups diced carrots (about 4 carrots)
1 cup chopped yellow onion
1 cup diced celery (2 stalks)
2 garlic cloves, minced
3-4 sprigs fresh thyme
3 bay leaves
10 cups beef broth (or mixture of beef and chicken broth)
1 cup pearled barley (cleaned for any mini rocks or stones)
Directions
Heat olive oil in a large pot or Dutch oven. Add the oxtails, 1 tsp. of salt, and 1/2 tsp. of pepper, and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and set aside. (Alternatively use the prime rib left overs to brown for a few minutes, then remove from the pot.)
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. De-stem the thyme leaves from the sprigs and add the thyme leaves to the pot along with the bay leaves. Return the meat to the pot and add the broth, 1 tsp. of salt, and 1 tsp. of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for one hour. Remove the bay leaves and skim off any fat that has risen to the surface.
Meanwhile, bring 4 cups of water to a boil in a separate pot and add the barley. Simmer uncovered for 30 minutes, drain, then set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with buttered bread or biscuits.
Monday, December 20, 2010
Rum Balls
So, these are pretty easy. It's nice to put them in some parchment-lined tin or tupperware, as they keep really well for a few weeks. In fact, I'm even giving them as gifts. Take that, bad economy!
Ingredients
2 cups Nilla Wafers
1 cup ground walnuts
1 cup semi-sweet chocolate pieces or chips
1/2 cup sugar
1/3 cup rum
3 tbsp. light corn syrup
Directions
Zazz up the Nilla Wafers in a food processor so they are finely ground. Transfer to a bowl. Then zazz up the walnut pieces in the same food processor, and add to the bowl the Nilla Wafer crumbs are in.
In a saucepan over low heat, melt the chocolate. Remove from heat, and stir in the sugar, rum, and corn syrup. Fold in the ground walnuts and Nilla Wafer crumbs. Make sure everything is fully incorporated, then leave out on the counter till fully cooled. Alternatively, you can put the saucepan in the fridge for about 10 minutes.
When you're ready to roll the mixture into balls, pour some white sugar into a small bowl. Take a teaspoon and spoon some mixture into your hand, then roll it into a ball about 1-inch wide in diameter, then coat it in the sugar. Place inside a parchment-paper lined tupperware or tin. Repeat till the entire mixture is magically transformed into awesome rum balls. And that's it! No baking required.
Keep in an airtight container. Can be saved up to a few weeks, at least.
Ingredients
2 cups Nilla Wafers
1 cup ground walnuts
1 cup semi-sweet chocolate pieces or chips
1/2 cup sugar
1/3 cup rum
3 tbsp. light corn syrup
Directions
Zazz up the Nilla Wafers in a food processor so they are finely ground. Transfer to a bowl. Then zazz up the walnut pieces in the same food processor, and add to the bowl the Nilla Wafer crumbs are in.
In a saucepan over low heat, melt the chocolate. Remove from heat, and stir in the sugar, rum, and corn syrup. Fold in the ground walnuts and Nilla Wafer crumbs. Make sure everything is fully incorporated, then leave out on the counter till fully cooled. Alternatively, you can put the saucepan in the fridge for about 10 minutes.
When you're ready to roll the mixture into balls, pour some white sugar into a small bowl. Take a teaspoon and spoon some mixture into your hand, then roll it into a ball about 1-inch wide in diameter, then coat it in the sugar. Place inside a parchment-paper lined tupperware or tin. Repeat till the entire mixture is magically transformed into awesome rum balls. And that's it! No baking required.
Keep in an airtight container. Can be saved up to a few weeks, at least.
Tuesday, November 30, 2010
Almond Cheesecake
Taste of Home again comes to the rescue with this adapted recipe from a Ms. Brenda Clifford of Kansas.
Ingredients
For Crust
1 1/4 cup crushed Nilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
For Filling
4 packages (8 oz each) cream cheese, softened
1 1/4 cup sugar
4 eggs, lightly beaten
1 1/2 tsp. almond extract
1 tsp. vanilla extract
For Topping
2 cups (16 oz. container) sour cream
1/4 cup sugar
1 tsp. vanilla extract
1/8 cup sliced almonds
Directions
Preheat oven to 350 degrees F.
In a food processor, pulse to crush the wafers, then remove to a small bowl. Add in almonds to the food processor, and pulse to chop up the almonds as well. Add the almonds to the crushed cookies in the bowl, and add in the sugar and melted butter till fully incorporated. Butter a 10" springform, press the almond-butter-cookie mixture into the bottom of the pan, then set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add egg, then beat on low speed until just combined. Stir in almond and vanilla extracts, then pour the cream cheese mixture into the springform pan, over the crust. Place the springform pan on top of a baking sheet, then place in the oven.
Bake for 50-55 minutes or until the cheesecake is almost set in the middle. Remove from the oven (keep oven on) and let sit for five minutes. Combine the sour cream, sugar and vanilla, then spoon the mixture onto the top of the cheesecake. Spread the mixture evenly across the top of the cheesecake. Sprinkle the almond slices on top of the cheesecake evenly, then place it back in the oven for another 5-10 minutes until completely set.
Remove from oven, and let cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the springform pan to loosen. Cool completely to serve, or refrigerate overnight. Just before serving, remove the springform pan sides to serve. You can also serve this with fresh berries. (I chose to finely cut strawberries, and sprinkle them with a bit of balsamic vinegar and sugar. Mash together, then serve with the cheesecake.)
Yields approximately 14-16 servings.
Ingredients
For Crust
1 1/4 cup crushed Nilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
For Filling
4 packages (8 oz each) cream cheese, softened
1 1/4 cup sugar
4 eggs, lightly beaten
1 1/2 tsp. almond extract
1 tsp. vanilla extract
For Topping
2 cups (16 oz. container) sour cream
1/4 cup sugar
1 tsp. vanilla extract
1/8 cup sliced almonds
Directions
Preheat oven to 350 degrees F.
In a food processor, pulse to crush the wafers, then remove to a small bowl. Add in almonds to the food processor, and pulse to chop up the almonds as well. Add the almonds to the crushed cookies in the bowl, and add in the sugar and melted butter till fully incorporated. Butter a 10" springform, press the almond-butter-cookie mixture into the bottom of the pan, then set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add egg, then beat on low speed until just combined. Stir in almond and vanilla extracts, then pour the cream cheese mixture into the springform pan, over the crust. Place the springform pan on top of a baking sheet, then place in the oven.
Bake for 50-55 minutes or until the cheesecake is almost set in the middle. Remove from the oven (keep oven on) and let sit for five minutes. Combine the sour cream, sugar and vanilla, then spoon the mixture onto the top of the cheesecake. Spread the mixture evenly across the top of the cheesecake. Sprinkle the almond slices on top of the cheesecake evenly, then place it back in the oven for another 5-10 minutes until completely set.
Remove from oven, and let cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the springform pan to loosen. Cool completely to serve, or refrigerate overnight. Just before serving, remove the springform pan sides to serve. You can also serve this with fresh berries. (I chose to finely cut strawberries, and sprinkle them with a bit of balsamic vinegar and sugar. Mash together, then serve with the cheesecake.)
Yields approximately 14-16 servings.
Sunday, November 21, 2010
Cinnamon Sugar Banana Bread
I adapted this recipe from Orangette who in turn adapted it from a Bakesale Betty recipe in Bon Appetit a few years back. Thanks everyone! You have re-introduced banana bread joy into my little kitchen.
Ingredients
For bread:
1 1/2 cups all-purpose flour
1 cup sugar (I actually did 1/2 white sugar, 1/2 brown sugar. Do as you will!)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 2-3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 Tbsp. packed dark brown sugar
Couple handfuls of shredded, sweetened coconut (optional)
Directions
Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, which makes for easy lifting and clean-up).
In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.
In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack (or the counter) for 30 minutes. Then carefully remove the bread from the pan. Cool completely before slicing.
Ingredients
For bread:
1 1/2 cups all-purpose flour
1 cup sugar (I actually did 1/2 white sugar, 1/2 brown sugar. Do as you will!)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 2-3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 Tbsp. packed dark brown sugar
Couple handfuls of shredded, sweetened coconut (optional)
Directions
Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, which makes for easy lifting and clean-up).
In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.
In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack (or the counter) for 30 minutes. Then carefully remove the bread from the pan. Cool completely before slicing.
Subscribe to:
Posts (Atom)