Originally from GoodFood, I got this by way of Fresh 365 Online. Luv them.
Serves 4
Ingredients
1 c packed fresh spinach
1 c packed arugula, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 c ricotta
1 c flour, plus additional for rolling
2 eggs, beaten
1 c grated Parmesan cheese, plus additional to serve
1 t salt
1/2 t nutmeg
1/4 t pepper
olive oil, to serve
Directions
Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.
In a large bowl, combine spinach, arugula, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.
Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Place arugula on large plate, and drizzle with fresh lemon juice and olive oil, salt and pepper. Serve the gnocchi on top of arugula. Drizzle with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.
Monday, February 28, 2011
Monday, February 21, 2011
Pita Bread
Martha Stewart has a great and simple recipe for homemade pita. In doing a bit of research, it seems that almost everyone has nearly the exact same recipe and technique: bake these puppies in the oven, or in a cast iron skillet, a spritz of water, and you're golden.
Makes 8 pitas
Ingredients
1 1/4 cups warm water (approximately 100 to 110 degrees)
1 teaspoon active dry yeast
3 cups all-purpose flour (or a mix of whole wheat and regular), plus more for dusting
1 tablespoon salt
1 1/2 teaspoons olive oil, plus more for bowl
Directions
Pour water into the bowl of an electric mixer, and add a pinch of sugar. Sprinkle yeast over water, and stir to dissolve. Mix in 1 1/2 cups flour until well incorporated. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Place pita on an ungreased baking sheet (or cast iron skillet), sprinkle a few drops of water (or spritz with a spray bottle), and bake until puffed and light brown, about 5-8 minutes (keep an eye on the pita!) . Repeat, baking two pita breads at a time.
Best if served warm, but you can let them cool and wrap them up and keep them for a few days for any meals you want some pita lovin' on.
Makes 8 pitas
Ingredients
1 1/4 cups warm water (approximately 100 to 110 degrees)
1 teaspoon active dry yeast
3 cups all-purpose flour (or a mix of whole wheat and regular), plus more for dusting
1 tablespoon salt
1 1/2 teaspoons olive oil, plus more for bowl
Directions
Pour water into the bowl of an electric mixer, and add a pinch of sugar. Sprinkle yeast over water, and stir to dissolve. Mix in 1 1/2 cups flour until well incorporated. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Place pita on an ungreased baking sheet (or cast iron skillet), sprinkle a few drops of water (or spritz with a spray bottle), and bake until puffed and light brown, about 5-8 minutes (keep an eye on the pita!) . Repeat, baking two pita breads at a time.
Best if served warm, but you can let them cool and wrap them up and keep them for a few days for any meals you want some pita lovin' on.
Wednesday, February 9, 2011
Mushroom and Lentil Shepherd's Pie
I am a true believer in putting whatever the heck you want to in the veggie portion of this. Raid the freezer! Raid your veggie drawer! Don't like mushrooms? Cut them out. Alternatively, if you're a lentil hater, don't put them in and just do fresh veg. This is an experimenting-is-fun kind of dish.
Ingredients
3 medium Russet potatoes
1/2 cup whole milk
5 tblsp. butter, divided
1 cup red or green lentils
1 large shallot
3 celery stalks
3 carrots
1 cup peas
1 carton baby bella mushrooms (or whichever kind you prefer)
1/2 cup red wine
1/2 cup chicken stock (optional...just makes the veggies juicier)
1 5 oz. package of goat cheese
Thyme and Rosemary, as desired
salt and pepper, to taste
Directions
Preheat the oven to 400 degrees F.
Chop up the potatoes into very large chunks...it makes it easier to boil and then mash them up this way. Bring to a boil a large pot of salted water, then add in the potatoes and boil, about 10-15 minutes. Check tenderness with a fork to see when done (should be very soft.) Meanwhile, bring the lentils to a boil in salted water, and add a sprig or two of rosemary into the pot. Boil for about 10 minutes, until soft. When cooked, drain lentils and set aside.
When the potatoes are cooked, drain, then return to the empty hot pot. They should be steaming (which means the extra water is evaporating and you won't have soggy taters.) Add in a couple tablespoons of butter, the milk, salt and pepper, and mash. (Note: I like leaving the skins on the potatoes, makes it tastier, but if you're seriously anti-potato-skin, you can peel them in the beginning before chopping and adding to water.) Mash to a smooth consistency, and add as much butter/milk/salt/pepper as suits your taste preferences. When smooth, scoop out hunks of the goat cheese and stir in (but you want to keep pockets of the goat cheese to get melty in the oven later.) Set aside.
Chop the carrots, celery, shallot, mushrooms (I like a combo of sliced and chopped mushrooms, makes for a good consistency). Saute in the remaining butter in a pan, add salt and pepper and thyme and continue to cook over medium heat until softened. Add in the lentils, wine (a bit at a time), and chicken stock if you wish, and taste for flavor. Add in the peas. Once everything tastes to your liking in terms of salt, pepper, etc, remove from pan. (Make sure the veg don't get too dried out!)
In a medium-sized ovenproof dish, scoop in the lentil-mushroom mixture and spread out evenly. Next layer on top the mashed potato mixture, and even out over the lentils. Bake in the oven for 30-40 minutes until the potatoes start to brown on top and everything smells heavenly.
Remove from the oven, and let settle for about ten minutes. Serve hot.
Ingredients
3 medium Russet potatoes
1/2 cup whole milk
5 tblsp. butter, divided
1 cup red or green lentils
1 large shallot
3 celery stalks
3 carrots
1 cup peas
1 carton baby bella mushrooms (or whichever kind you prefer)
1/2 cup red wine
1/2 cup chicken stock (optional...just makes the veggies juicier)
1 5 oz. package of goat cheese
Thyme and Rosemary, as desired
salt and pepper, to taste
Directions
Preheat the oven to 400 degrees F.
Chop up the potatoes into very large chunks...it makes it easier to boil and then mash them up this way. Bring to a boil a large pot of salted water, then add in the potatoes and boil, about 10-15 minutes. Check tenderness with a fork to see when done (should be very soft.) Meanwhile, bring the lentils to a boil in salted water, and add a sprig or two of rosemary into the pot. Boil for about 10 minutes, until soft. When cooked, drain lentils and set aside.
When the potatoes are cooked, drain, then return to the empty hot pot. They should be steaming (which means the extra water is evaporating and you won't have soggy taters.) Add in a couple tablespoons of butter, the milk, salt and pepper, and mash. (Note: I like leaving the skins on the potatoes, makes it tastier, but if you're seriously anti-potato-skin, you can peel them in the beginning before chopping and adding to water.) Mash to a smooth consistency, and add as much butter/milk/salt/pepper as suits your taste preferences. When smooth, scoop out hunks of the goat cheese and stir in (but you want to keep pockets of the goat cheese to get melty in the oven later.) Set aside.
Chop the carrots, celery, shallot, mushrooms (I like a combo of sliced and chopped mushrooms, makes for a good consistency). Saute in the remaining butter in a pan, add salt and pepper and thyme and continue to cook over medium heat until softened. Add in the lentils, wine (a bit at a time), and chicken stock if you wish, and taste for flavor. Add in the peas. Once everything tastes to your liking in terms of salt, pepper, etc, remove from pan. (Make sure the veg don't get too dried out!)
In a medium-sized ovenproof dish, scoop in the lentil-mushroom mixture and spread out evenly. Next layer on top the mashed potato mixture, and even out over the lentils. Bake in the oven for 30-40 minutes until the potatoes start to brown on top and everything smells heavenly.
Remove from the oven, and let settle for about ten minutes. Serve hot.
Tuesday, February 1, 2011
Leek and Cauliflower Risotto
Fresh 365 Online posted this, from Gourmet (sniff. I still miss you.)
This is the (almost) original recipe...the original called for a blanching and sauteeing of the cauliflower. I, instead, chose to roast it. I also replaced 1/2 cup of white wine in the stock liquid as it just tastes better that way. I think this would be even more divine with some roasted asparagus on top or sauteed mushrooms for good measure.
Ingredients
2 medium leeks (white and pale green parts only), finely chopped
1 medium head cauliflower (2 lbs), rinsed and cut into 1” wide florets or sliced into 1" pieces length-wise to roast.
3 c vegetable broth or chicken stock
1/2 c white wine
1 1/2 c water
3 T butter
1 c Arborio rice
3/4 c finely grated Parmesan cheese (1 1/2 oz)
1 roasted red pepper, chopped
2 T fresh cilantro or parsley, chopped
Directions
Pre-heat oven to 400 degrees. Place cauliflower on a baking sheet and drizzle with olive oil, salt, and pepper, tossing to coat evenly. When the oven is ready, roast the cauliflower for about 25-30 minutes, (or until it starts to caramelize on the bottom.) Meanwhile, wash chopped leeks in a colander to remove dirt. In a large pot of boiling salted water, blanch leeks for 1 minute. Drain in a colander and rinse with cold water to stop cooking. Remove the cauliflower when done, and let cool until you can tear apart into little flourets to mix into the risotto.
Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté leek and shallots, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add in the cauliflower and stir. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next. Finally add the 1/2 cup of wine and stir until rice is tender and creamy, 20 to 25 minutes.
Remove from heat and stir in 1 T butter, cheese and roasted red pepper. Season to taste with salt and pepper and top with cilantro or parsley.
Serve warm.
This is the (almost) original recipe...the original called for a blanching and sauteeing of the cauliflower. I, instead, chose to roast it. I also replaced 1/2 cup of white wine in the stock liquid as it just tastes better that way. I think this would be even more divine with some roasted asparagus on top or sauteed mushrooms for good measure.
Ingredients
2 medium leeks (white and pale green parts only), finely chopped
1 medium head cauliflower (2 lbs), rinsed and cut into 1” wide florets or sliced into 1" pieces length-wise to roast.
3 c vegetable broth or chicken stock
1/2 c white wine
1 1/2 c water
3 T butter
1 c Arborio rice
3/4 c finely grated Parmesan cheese (1 1/2 oz)
1 roasted red pepper, chopped
2 T fresh cilantro or parsley, chopped
Directions
Pre-heat oven to 400 degrees. Place cauliflower on a baking sheet and drizzle with olive oil, salt, and pepper, tossing to coat evenly. When the oven is ready, roast the cauliflower for about 25-30 minutes, (or until it starts to caramelize on the bottom.) Meanwhile, wash chopped leeks in a colander to remove dirt. In a large pot of boiling salted water, blanch leeks for 1 minute. Drain in a colander and rinse with cold water to stop cooking. Remove the cauliflower when done, and let cool until you can tear apart into little flourets to mix into the risotto.
Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté leek and shallots, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add in the cauliflower and stir. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next. Finally add the 1/2 cup of wine and stir until rice is tender and creamy, 20 to 25 minutes.
Remove from heat and stir in 1 T butter, cheese and roasted red pepper. Season to taste with salt and pepper and top with cilantro or parsley.
Serve warm.
Wednesday, January 26, 2011
Pasta with Pesto Trapanese (tomatoes and almonds)
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.
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 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.
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