French-Toasted Brioche Recipe - Chocolate & Zucchini:
– 1/3 liter (1 1/3 cup) milk
– 1 vanilla bean
– 4 eggs
– 100 grams (1/2 cup) sugar, plus extra for sprinkling (I use unrefined cane sugar)
– 10 thick (3 cm or 1 1/6 inch) slices from day-old brioche or challah bread (I use pain de mie brioché from the bakery), about 450 grams (1 pound) total
– Butter for greasing
Serves 6 to 8.
Pour the milk in a saucepan.
Split the vanilla bean, scrape the seeds with the tip of a knife, and put bean and seeds in the milk.
Bring to a simmer, remove from heat, and let cool. Scrape the last of the seeds from the bean, stir them into the milk, and discard the bean. (If you’re in a hurry, just stir a teaspoon of pure vanilla extract into the milk and skip this step.)
Whisk together the eggs and sugar in a medium salad bowl. Add the milk and whisk to combine.
Line a baking sheet with foil. Melt a pat of butter in the skillet you’re going to use to sear the brioche (it should be large enough to accomodate two slices).
When the butter is melted, remove from heat, and use a pastry brush to butter the foil lightly.
Dip two of the brioche slices in the egg batter and stir gently to soak well and on both sides.
Return the skillet over medium heat and melt a little more butter.
When the butter starts to sizzle, transfer the soaked slices to the skillet and cook for a few minutes on each side until golden-brown.
Transfer to the prepared baking sheet and repeat with the remaining slices.
Let cool, cover with foil, and refrigerate until time for dessert, up to three or four hours.
Preheat the oven to 200°C (400°F).
Sprinkle the brioche slices with a little more sugar, and bake for 15 minutes, until heated through, then switch to broiler mode for 5 minutes, until lightly caramelized, keeping a close watch on the slices.
Serve immediately, one slice per guest, with fruit coulis or fruit sorbet, and a bit of whipped cream.
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Read the book and then get cooking. Food. Recipe.
Thursday 30 April 2015
French toast with fruit.
Living the life in Saint-Aignan: Le pain perdu aux fruits du restaurant Le Galion:
Pain perdu aux fruits. /French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Spanish toast, is a dish made of bread soaked in milk, then in beaten eggs and then fried, a variation from the traditional spanish dessert called Torrija.
In its most basic incarnation, pain perdu — literally “lost bread” — is stale bread that one recycles into a simple treat by soaking it in a sweet egg batter and browning it in the skillet. I love this sort of waste-not-want-not recipe, but what I had in mind here was something with just a hint more sophistication, so brioche, rather than ordinary bread, was in order.
French toast with fruit.
"Pain perdu aux fruits, façon du Galion.
Make a syrup using 250 milliliters of water and 100 grams of sugar.
When the sugar has dissolved add some vanilla and some rum.
Put the bread to soak in the sugar syrup.
(I used the raw, unrefined sugar called sucre roux or cassonade in France to make my syrup.
I added about half a teaspoon of vanilla extract and a tablespoon each of rum and sweet white vermouth.
I had the equivalent of 2 liters of loosely packed bread crumbs.)
Mix up 500 milliliters of milk with 150 grams of sugar and five whole eggs.
Add in a little more vanilla and rum.
Butter a baking dish and sprinkle some sugar over the butter.
Put the bread and the fruit in the dish and along with the milk and egg mixture.
(I mixed everything together in a big bowl before I poured the pudding into two good-sized baking dishes.
The fruit I used was some plums from our neighbors' tree that I had put in the freezer last summer.
Any fruit you like — raisins, blueberries, dried cranberries, cherries, pitted prunes, apples, pears — and the quantity you feel is appropriate will be good.
The dish you see in my photos was CHM's grandmother's soufflé dish, which he kindly gave me a couple of years ago.)
Cook the bread pudding in a water bath in the oven for 45 minutes 180ºC oven."
Pain perdu aux fruits. /French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Spanish toast, is a dish made of bread soaked in milk, then in beaten eggs and then fried, a variation from the traditional spanish dessert called Torrija.
In its most basic incarnation, pain perdu — literally “lost bread” — is stale bread that one recycles into a simple treat by soaking it in a sweet egg batter and browning it in the skillet. I love this sort of waste-not-want-not recipe, but what I had in mind here was something with just a hint more sophistication, so brioche, rather than ordinary bread, was in order.
French toast with fruit.
"Pain perdu aux fruits, façon du Galion.
Make a syrup using 250 milliliters of water and 100 grams of sugar.
When the sugar has dissolved add some vanilla and some rum.
Put the bread to soak in the sugar syrup.
(I used the raw, unrefined sugar called sucre roux or cassonade in France to make my syrup.
I added about half a teaspoon of vanilla extract and a tablespoon each of rum and sweet white vermouth.
I had the equivalent of 2 liters of loosely packed bread crumbs.)
Mix up 500 milliliters of milk with 150 grams of sugar and five whole eggs.
Add in a little more vanilla and rum.
Butter a baking dish and sprinkle some sugar over the butter.
Put the bread and the fruit in the dish and along with the milk and egg mixture.
(I mixed everything together in a big bowl before I poured the pudding into two good-sized baking dishes.
The fruit I used was some plums from our neighbors' tree that I had put in the freezer last summer.
Any fruit you like — raisins, blueberries, dried cranberries, cherries, pitted prunes, apples, pears — and the quantity you feel is appropriate will be good.
The dish you see in my photos was CHM's grandmother's soufflé dish, which he kindly gave me a couple of years ago.)
Cook the bread pudding in a water bath in the oven for 45 minutes 180ºC oven."
Wild Garlic, Lemon & Lovage Soup.
Herbs on Saturday and a Bowl of Wild Garlic, Lemon & Lovage Soup:
Medicinally, lovage is used for stimulation of digestion and as a remedy for an upset stomach.
Lovage can also help get rid of flatulence.
It can also be used to reduce water retention and can also be used as a deodorant.
Lovage seeds, leaves and stems have a similar flavour to celery and can be used in soups, salads and rice dishes.
The leaf stalks and stem bases can be blanched and eaten as you would celery.
Lovage tea can be made from the dried leaves creating a very agreeable aroma.
The fruit and root are used as flavouring in liqueurs
Caution: Lovage should not be taken during pregnancy or if suffering from kidney disease.
Always consult a qualified medical herbalist before using it for medicinal purposes.
Wild Garlic, Lemon & Lovage Soup.
1 medium onion, finely chopped
1 bunch wild garlic, finely chopped (Or, chives finely chopped)
1/2 head celery, finely copped
2 stems fresh lovage, finely chopped (Or, 1/2 teaspoon dried lovage)
1 lemon, grated zest and juice
200g rice
1l vegetable stock
salt and pepper, to season
a little butter or vegetable oil for sweating the vegetables
- Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes.
- Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season.
Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft.
- Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.
'via Blog this'
Medicinally, lovage is used for stimulation of digestion and as a remedy for an upset stomach.
Lovage can also help get rid of flatulence.
It can also be used to reduce water retention and can also be used as a deodorant.
Lovage seeds, leaves and stems have a similar flavour to celery and can be used in soups, salads and rice dishes.
The leaf stalks and stem bases can be blanched and eaten as you would celery.
Lovage tea can be made from the dried leaves creating a very agreeable aroma.
The fruit and root are used as flavouring in liqueurs
Caution: Lovage should not be taken during pregnancy or if suffering from kidney disease.
Always consult a qualified medical herbalist before using it for medicinal purposes.
Wild Garlic, Lemon & Lovage Soup.
1 medium onion, finely chopped
1 bunch wild garlic, finely chopped (Or, chives finely chopped)
1/2 head celery, finely copped
2 stems fresh lovage, finely chopped (Or, 1/2 teaspoon dried lovage)
1 lemon, grated zest and juice
200g rice
1l vegetable stock
salt and pepper, to season
a little butter or vegetable oil for sweating the vegetables
- Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes.
- Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season.
Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft.
- Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.
'via Blog this'
Tuesday 28 April 2015
Rice pudding brûlée with rhubarb.
Rice pudding brûlée with rhubarb recipe - Telegraph:
Serves six
This is, I will not lie, hard to get right.
There is a crucial balance between the amounts of rice, milk, cream and egg.
You want just-cooked rice to be surrounded by a soft but set custard.
Don't be tempted to change any of the quantities (even though 60g of rice looks minuscule when you measure it out).
This is, I will not lie, hard to get right.
There is a crucial balance between the amounts of rice, milk, cream and egg.
You want just-cooked rice to be surrounded by a soft but set custard.
Don't be tempted to change any of the quantities (even though 60g of rice looks minuscule when you measure it out).
Start Spiralizing.
3 New Ways to Spiralize! | Williams-Sonoma Taste: "start spiralizing"
Beet, Fennel & Carrot Salad
Colorful and nutritious, this simple salad will reignite your love affair with beets.
For a delicious lunch on the go, pour the vinaigrette in the bottom of a large Mason jar.
Layer the vegetables in the jar, then put the parsley on top, and seal.
When you’re ready to eat, shake well and enjoy.
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small bulb fennel, stalks removed, fronds reserved and chopped
2 large carrots, peeled and ends trimmed
1 medium-sized golden beet, peeled and ends trimmed
1 medium-sized red beet, peeled and ends trimmed
1 ⁄2 cup packed fresh flat-leaf parsley leaves
TIP: Though it’s an optional step, to minimize the bleeding effect of the red beets, you can rinse, then soak the spiralized beets in a bowl of cold water for 5–10 minutes, replacing the water with a fresh supply as it becomes tinged.
In a small bowl, whisk together the lemon juice, oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper to make a vinaigrette.
Set aside.
Cut a slit in one side of the fennel, stopping near the center.
Spiralize the fennel using the Shredder Blade (or Angel Hair Blade, if your model has one) and place in a large bowl.
Using the same blade, spiralize the carrots, golden beet, and red beet, stopping to break or cut the strands every 3–4 rotations.
Add the carrots and beets to the bowl with the fennel.
Add the parsley and reserved fennel fronds to the bowl and toss to mix.
Drizzle with the vinaigrette to taste, toss until well coated, and serve. Serves 4-6.
Butternut Squash Mac & Cheese
Macaroni and cheese is a comfort-food favorite.
Substitute spiralized butternut squash to add a novel new flavor and beautiful appearance while adding additional nutrients to the dish.
2–3 butternut squashes, each 2 1⁄2–3 lb, peeled
2 tablespoons olive oil
4 tablespoons unsalted butter
1 ⁄4 cup all-purpose flour
2 cups milk
1 cup half-and-half
1 ⁄4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 1 ⁄2 cups shredded Gruyère cheese
1 1 ⁄2 cups shredded white Cheddar cheese
1 ⁄4 cup grated Parmesan cheese
1 ⁄4 cup panko bread crumbs
Preheat an oven to 190°C.
Using a large knife, cut the butternut squashes crosswise, separating the dense, straight sections of the squash from the round parts that contain the seeds.
Reserve the parts with the seeds for another use.
Using the straight sections, spiralize the squash using the Chipper Blade.
In a large sauté pan over medium heat, warm the olive oil.
Add the spiralized squash and sauté until soft, 7–10 minutes.
Set aside.
In a saucepan over medium-high heat, melt the butter.
Add the flour and cook, stirring well with a wooden spoon, until no visible flour remains, 1–3 minutes.
Whisk in the milk, half-and-half, nutmeg, and a generous pinch of salt and bring to a boil.
Simmer, whisking frequently to smooth out any lumps, until the sauce is thick and coats the back of a spoon, 4–5 minutes.
Remove from the heat and add a pinch of pepper and 1 cup each of the Gruyère and Cheddar cheeses.
Stir until smooth.
Pour the cheese sauce into the pan with the butternut squash noodles and stir well.
Transfer to a 23⁄4-quart Dutch oven, or similar-sized pan.
Top with the remaining Gruyère and Cheddar cheeses, the Parmesan, and panko.
Bake until the top is lightly browned and the sauce is bubbly, 25–30 minutes.
Let stand for 5 minutes before serving. Serves 4-6.
'via Blog this'
Beet, Fennel & Carrot Salad
Colorful and nutritious, this simple salad will reignite your love affair with beets.
For a delicious lunch on the go, pour the vinaigrette in the bottom of a large Mason jar.
Layer the vegetables in the jar, then put the parsley on top, and seal.
When you’re ready to eat, shake well and enjoy.
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small bulb fennel, stalks removed, fronds reserved and chopped
2 large carrots, peeled and ends trimmed
1 medium-sized golden beet, peeled and ends trimmed
1 medium-sized red beet, peeled and ends trimmed
1 ⁄2 cup packed fresh flat-leaf parsley leaves
TIP: Though it’s an optional step, to minimize the bleeding effect of the red beets, you can rinse, then soak the spiralized beets in a bowl of cold water for 5–10 minutes, replacing the water with a fresh supply as it becomes tinged.
In a small bowl, whisk together the lemon juice, oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper to make a vinaigrette.
Set aside.
Cut a slit in one side of the fennel, stopping near the center.
Spiralize the fennel using the Shredder Blade (or Angel Hair Blade, if your model has one) and place in a large bowl.
Using the same blade, spiralize the carrots, golden beet, and red beet, stopping to break or cut the strands every 3–4 rotations.
Add the carrots and beets to the bowl with the fennel.
Add the parsley and reserved fennel fronds to the bowl and toss to mix.
Drizzle with the vinaigrette to taste, toss until well coated, and serve. Serves 4-6.
Butternut Squash Mac & Cheese
Macaroni and cheese is a comfort-food favorite.
Substitute spiralized butternut squash to add a novel new flavor and beautiful appearance while adding additional nutrients to the dish.
2–3 butternut squashes, each 2 1⁄2–3 lb, peeled
2 tablespoons olive oil
4 tablespoons unsalted butter
1 ⁄4 cup all-purpose flour
2 cups milk
1 cup half-and-half
1 ⁄4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 1 ⁄2 cups shredded Gruyère cheese
1 1 ⁄2 cups shredded white Cheddar cheese
1 ⁄4 cup grated Parmesan cheese
1 ⁄4 cup panko bread crumbs
Preheat an oven to 190°C.
Using a large knife, cut the butternut squashes crosswise, separating the dense, straight sections of the squash from the round parts that contain the seeds.
Reserve the parts with the seeds for another use.
Using the straight sections, spiralize the squash using the Chipper Blade.
In a large sauté pan over medium heat, warm the olive oil.
Add the spiralized squash and sauté until soft, 7–10 minutes.
Set aside.
In a saucepan over medium-high heat, melt the butter.
Add the flour and cook, stirring well with a wooden spoon, until no visible flour remains, 1–3 minutes.
Whisk in the milk, half-and-half, nutmeg, and a generous pinch of salt and bring to a boil.
Simmer, whisking frequently to smooth out any lumps, until the sauce is thick and coats the back of a spoon, 4–5 minutes.
Remove from the heat and add a pinch of pepper and 1 cup each of the Gruyère and Cheddar cheeses.
Stir until smooth.
Pour the cheese sauce into the pan with the butternut squash noodles and stir well.
Transfer to a 23⁄4-quart Dutch oven, or similar-sized pan.
Top with the remaining Gruyère and Cheddar cheeses, the Parmesan, and panko.
Bake until the top is lightly browned and the sauce is bubbly, 25–30 minutes.
Let stand for 5 minutes before serving. Serves 4-6.
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Guide to Pork Chops.
A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
A pork chop is just a pork chop, right?
Well, there's actually more than one cut out there!
Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking; or it can be tough and need braising but be extremely flavorful at the end.
Pork chops are the equivalent of beef steaks and the priciest part of the animal. In fact, chops and steaks are actually quite similar in the way they are cut and priced. So here's a guide to the most common pork chop cuts, what they taste like, and the best ways to prepare them.
What Part of the Pig Is a Pork Chop?
Pork chops all come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. The most common chops you see in the butcher case are from the ribs and the loin.
Working our way down from the shoulder toward the back of the pig, we have four major sections where pork chops come from: the shoulder or blade chops, rib chops, loin chops, and finally, sirloin chops. Here's the breakdown of each section:
A pork chop is just a pork chop, right?
Well, there's actually more than one cut out there!
Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking; or it can be tough and need braising but be extremely flavorful at the end.
Pork chops are the equivalent of beef steaks and the priciest part of the animal. In fact, chops and steaks are actually quite similar in the way they are cut and priced. So here's a guide to the most common pork chop cuts, what they taste like, and the best ways to prepare them.
What Part of the Pig Is a Pork Chop?
Pork chops all come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. The most common chops you see in the butcher case are from the ribs and the loin.
Working our way down from the shoulder toward the back of the pig, we have four major sections where pork chops come from: the shoulder or blade chops, rib chops, loin chops, and finally, sirloin chops. Here's the breakdown of each section:
Pork Shoulder Steaks.
A Complete Guide to Pork Chops — Meat Basics | The Kitchn:
Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder of the pig.
Pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking.
Budget-friendly pork shoulder steaks, also called pork shoulder chops, are cut from the top portion of the front shoulder of the pig.
Pork shoulder steaks have a higher fat content than pork loin chops.
That fat enhances the flavor of the meat, which becomes quite succulent when marinated or slowly cooked.
Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks
Spanish-Style Pork Shoulder Steaks Recipe : Guy Fieri : Food Network: (Pork Shoulder Steaks or Boneless Chop)
Ingredients
This marinade was one of the best!
2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream - crème fraîche (optional for me)
24 corn tortillas
Olive tapenade, purchased
Directions
In a small pan, toast the fennel and black pepper.
Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
Put the pork in a large, resealable plastic bag.
Add the garlic, vinegar, olive oil and the spices.
Seal the bag, and massage the marinade all over the pork.
Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours.
from refrigerator and let come to room temperature.
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl.
Combine well, pour into squeeze bottle and refrigerate.
Preheat the oven to 190C.
Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
Heat an indoor or outdoor grill to medium heat.
Add the pork steaks and grill until medium, turning, for approximately 10 minutes total.
Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.
OR:
Use as a base for spaghetti sauce.
Brown the pork steaks and add a couple of large cans of whole tomatoes and simmer 4-6 hours until the pork and tomatoes fall apart and become one.
Or use traditional Italian sauce. So good.
Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder of the pig.
Pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking.
Budget-friendly pork shoulder steaks, also called pork shoulder chops, are cut from the top portion of the front shoulder of the pig.
Pork shoulder steaks have a higher fat content than pork loin chops.
That fat enhances the flavor of the meat, which becomes quite succulent when marinated or slowly cooked.
Other names: Blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks
Spanish-Style Pork Shoulder Steaks Recipe : Guy Fieri : Food Network: (Pork Shoulder Steaks or Boneless Chop)
Ingredients
This marinade was one of the best!
2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream - crème fraîche (optional for me)
24 corn tortillas
Olive tapenade, purchased
Directions
In a small pan, toast the fennel and black pepper.
Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
Put the pork in a large, resealable plastic bag.
Add the garlic, vinegar, olive oil and the spices.
Seal the bag, and massage the marinade all over the pork.
Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours.
from refrigerator and let come to room temperature.
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl.
Combine well, pour into squeeze bottle and refrigerate.
Preheat the oven to 190C.
Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
Heat an indoor or outdoor grill to medium heat.
Add the pork steaks and grill until medium, turning, for approximately 10 minutes total.
Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.
OR:
Use as a base for spaghetti sauce.
Brown the pork steaks and add a couple of large cans of whole tomatoes and simmer 4-6 hours until the pork and tomatoes fall apart and become one.
Or use traditional Italian sauce. So good.
Chopped Chard Salad with Grapefruit Vinaigrette.
Chopped Chard Salad with Grapefruit Vinaigrette | Williams-Sonoma:
You know the formula for healthy eating: seasonal vegetables, whole grains, and a wide variety of flavors and textures.
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.
Ingredients:
2 bunches chard, stems removed and leaves chopped
3 carrots, shredded
2 avocados, pitted, peeled and thinly sliced
1 apple, cored and thinly sliced
3 Tbs. slivered almonds, toasted
For the grapefruit vinaigrette:
1 shallot, minced
5 Tbs. (3 fl. oz./80 ml) fresh grapefruit juice
2 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
Directions:
In a bowl, toss together the chard, carrots, avocados, apple and almonds.
To make the vinaigrette, in a small bowl, combine the shallot and grapefruit juice. Whisk in the olive oil and season with salt and pepper.
Add the vinaigrette to the salad and toss to combine.
Season with salt and pepper and serve immediately.
Serves 4 to 6.
- Spring-y Swiss Chard Recipes - Love and Lemons:
'via Blog this'
You know the formula for healthy eating: seasonal vegetables, whole grains, and a wide variety of flavors and textures.
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.
Ingredients:
2 bunches chard, stems removed and leaves chopped
3 carrots, shredded
2 avocados, pitted, peeled and thinly sliced
1 apple, cored and thinly sliced
3 Tbs. slivered almonds, toasted
For the grapefruit vinaigrette:
1 shallot, minced
5 Tbs. (3 fl. oz./80 ml) fresh grapefruit juice
2 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
Directions:
In a bowl, toss together the chard, carrots, avocados, apple and almonds.
To make the vinaigrette, in a small bowl, combine the shallot and grapefruit juice. Whisk in the olive oil and season with salt and pepper.
Add the vinaigrette to the salad and toss to combine.
Season with salt and pepper and serve immediately.
Serves 4 to 6.
- Spring-y Swiss Chard Recipes - Love and Lemons:
'via Blog this'
Steak and White Beans.
The recipe featured here takes this method a step further:
- it calls for letting the meat rest twice before serving.
At first glance you may think this will dry out your steak because it’s actually cooked twice, but it’s a technique many steakhouse chefs use and they, if anyone, should know how to cook a perfect steak.
“The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking,” says Brigit Binns, author of The Cook & The Butcher. “I’m convinced that once you try this method, it will become part of your cooking repertoire.”
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries).
Pan-Roasted Porterhouse Steak
T-Bone steaks and Porterhouse steaks are the same.
The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin.
A Porterhouse is the "King of the T-Bones".
1 porterhouse steak, about 700g and 3cm thick, patted dry
1 Tbs. olive oil, plus more for serving
Kosher salt and freshly ground pepper, to taste
Rub both sides of the steak with the 1 Tbs. oil.
Let stand at room temperature for 1 to 1⁄2 hours.
Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 minutes.
Season one side of the steak generously with salt.
Add enough oil to the pan to coat the bottom and reduce the heat to medium-high.
When the oil is shimmering, use tongs to place the steak, salted side down, in the pan and let cook without moving it for 2 1⁄2 minutes.
Season the top with salt, turn the steak over and season with pepper to your liking.
Cook for 2.5 minutes more.
Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.
Preheat the oven to 218°C.
Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 57°C to 60°C for medium-rare, about 12 minutes, or to your desired doneness.
Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
Cut the sirloin away from the bone on one side and the filet section on the other.
Cut across the grain into thick slices.
Arrange on plates.
Serve at once, passing oil at the table for drizzling.
Serves 2 or 3.
Serving suggestion:
Serve with Warm White Bean Salad:
Cook beans with tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
Stir gently and season with salt and pepper.
In the United Kingdom, steak is typically served with chips (french fries), fried mushrooms and a fried tomato.
Other vegetables such as peas, carrots or a green salad can also be served.
English mustard and ketchup are condiments sometimes used.
The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, "Les Rosbif" from the French.
Note:
Williams-Sonoma. - Sonoma, California, US.
"Chuck" Williams (October 2, 1915 – December 5, 2015) was the founder of the Williams-Sonoma company and author and editor of dozens of books on the subject of cooking.
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- it calls for letting the meat rest twice before serving.
At first glance you may think this will dry out your steak because it’s actually cooked twice, but it’s a technique many steakhouse chefs use and they, if anyone, should know how to cook a perfect steak.
“The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking,” says Brigit Binns, author of The Cook & The Butcher. “I’m convinced that once you try this method, it will become part of your cooking repertoire.”
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries).
Pan-Roasted Porterhouse Steak
T-Bone steaks and Porterhouse steaks are the same.
The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin.
A Porterhouse is the "King of the T-Bones".
1 porterhouse steak, about 700g and 3cm thick, patted dry
1 Tbs. olive oil, plus more for serving
Kosher salt and freshly ground pepper, to taste
Rub both sides of the steak with the 1 Tbs. oil.
Let stand at room temperature for 1 to 1⁄2 hours.
Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 minutes.
Season one side of the steak generously with salt.
Add enough oil to the pan to coat the bottom and reduce the heat to medium-high.
When the oil is shimmering, use tongs to place the steak, salted side down, in the pan and let cook without moving it for 2 1⁄2 minutes.
Season the top with salt, turn the steak over and season with pepper to your liking.
Cook for 2.5 minutes more.
Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.
Preheat the oven to 218°C.
Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 57°C to 60°C for medium-rare, about 12 minutes, or to your desired doneness.
Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.
Cut the sirloin away from the bone on one side and the filet section on the other.
Cut across the grain into thick slices.
Arrange on plates.
Serve at once, passing oil at the table for drizzling.
Serves 2 or 3.
Serving suggestion:
Serve with Warm White Bean Salad:
Cook beans with tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
Stir gently and season with salt and pepper.
In the United Kingdom, steak is typically served with chips (french fries), fried mushrooms and a fried tomato.
Other vegetables such as peas, carrots or a green salad can also be served.
English mustard and ketchup are condiments sometimes used.
The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, "Les Rosbif" from the French.
Note:
Williams-Sonoma. - Sonoma, California, US.
"Chuck" Williams (October 2, 1915 – December 5, 2015) was the founder of the Williams-Sonoma company and author and editor of dozens of books on the subject of cooking.
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Sweet Potatoes.
Sweet potatoes have the same hearty texture as regular potatoes, but they’re so much for flavorful, with a slightly sweet, earthy taste that only intensifies during cooking. Don’t wait for Thanksgiving to give them a spot on your dinner table! Her are are top tips for choosing and working with sweet potatoes, plus some new ways to use them in the kitchen.
Look for: Sweet potatoes are available year-round, but their true seasons are fall and winter. Choose firm, unblemished sweet potatoes without any breaks in their thin skin. They do not keep well; store them in a cool, dark place, but plan to use them within a week or so.
Prep tips: To bake whole sweet potatoes, scrub them well first and prick their skins in a few places with a fork. Place them on a baking sheet to catch their juices, and bake in a preheated 400°F oven until they are tender when pierced with a knife, about 45 minutes. They can then be peeled and sliced or cut into chunks for glazing, or pureed. You can also peel uncooked sweet potatoes and cook them in salted boiling water until tender before glazing or pureeing.
Uses: Sweet potatoes are a staple of Southern and tropical cooking. They are delicious cubed and roasted with other root vegetables or added to stews and soups. They can be substituted for regular potatoes in many recipes, where roasting, baking, frying, stewing or steaming highlight their rich flavor and firm texture. They will contribute more moisture than regular potatoes, so expect a slightly different texture in the finished dish.
Variations: The typical sweet potato typically has either yellow-brown skin and yellow flesh, or dark reddish or purplish skin and dark orange flesh. Specialty varieties include white-fleshed, beige-skinned Japanese Sweet; Louisiana’s famous copper colored Beauregard; the deep red-orange Jewel; the red-purple Carolina Ruby; and the long, narrow, batata originally from the Caribbean.
Ingredient Spotlight: Sweet Potatoes | Williams-Sonoma Taste:
Recipe!
- Sweet Potato Fries with Garlic and Herbs
- Sweet Potato and Leek Custard
- Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
- Sweet Potato Mash
- Cinnamon-Crunch Sweet Potato Muffins
'via Blog this'
Look for: Sweet potatoes are available year-round, but their true seasons are fall and winter. Choose firm, unblemished sweet potatoes without any breaks in their thin skin. They do not keep well; store them in a cool, dark place, but plan to use them within a week or so.
Prep tips: To bake whole sweet potatoes, scrub them well first and prick their skins in a few places with a fork. Place them on a baking sheet to catch their juices, and bake in a preheated 400°F oven until they are tender when pierced with a knife, about 45 minutes. They can then be peeled and sliced or cut into chunks for glazing, or pureed. You can also peel uncooked sweet potatoes and cook them in salted boiling water until tender before glazing or pureeing.
Uses: Sweet potatoes are a staple of Southern and tropical cooking. They are delicious cubed and roasted with other root vegetables or added to stews and soups. They can be substituted for regular potatoes in many recipes, where roasting, baking, frying, stewing or steaming highlight their rich flavor and firm texture. They will contribute more moisture than regular potatoes, so expect a slightly different texture in the finished dish.
Variations: The typical sweet potato typically has either yellow-brown skin and yellow flesh, or dark reddish or purplish skin and dark orange flesh. Specialty varieties include white-fleshed, beige-skinned Japanese Sweet; Louisiana’s famous copper colored Beauregard; the deep red-orange Jewel; the red-purple Carolina Ruby; and the long, narrow, batata originally from the Caribbean.
Ingredient Spotlight: Sweet Potatoes | Williams-Sonoma Taste:
Recipe!
- Sweet Potato Fries with Garlic and Herbs
- Sweet Potato and Leek Custard
- Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
- Sweet Potato Mash
- Cinnamon-Crunch Sweet Potato Muffins
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Monday 27 April 2015
Asparagus and Ramp Soup.
Ingredients
2 pounds asparagus stalks, fibrous root end trimmed
Kosher salt
1 pound trimmed ramps, divided
2 tablespoons unsalted butter
Freshly ground black pepper
2 cups vegetable or low-sodium chicken broth
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoons juice from 1 lemon
2 tablespoons chopped mint
Procedures
1 Cut the top inch off of each asparagus stalk.
Bring a large pot of salted water to a boil over high heat.
Have a large ice bath ready.
Add asparagus tips and cook until bright green and tender, about 1 minute.
Transfer to ice bath until chilled.
Dry carefully and reserve.
Add asparagus stalks to water and cook until bright green and tender, about 2 minutes.
Transfer to ice bath to chill.
Transfer chilled stalks to jar of a blender.
2 Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions).
Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides.
Add remaining ramps and season with salt and pepper.
Cook, stirring and tossing frequently, until tender and lightly browned.
Transfer to blender jar.
Add broth to blender.
Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.
3 With blender running, slowly drizzle in olive oil.
Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.
4 Transfer to a medium saucepan and heat, stirring frequently.
When ready to serve, stir in lemon juice.
Melt remaining butter in a large skillet.
Sautée ramps and asparagus tips until lightly browned then transfer to a plate.
Ladle soup into individual bowl.
Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous).
Serve immediately.
Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions.
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Sunday 26 April 2015
Tahini Dressing.
Tahini Dressing Recipe | Epicurious.com:
For green salads.
It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish.
Yield: Makes about 1 cup
Ingredients
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar (optional)
Blend all ingredients in a blender until smooth.
'via Blog this'
For green salads.
It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish.
Yield: Makes about 1 cup
Ingredients
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar (optional)
Blend all ingredients in a blender until smooth.
'via Blog this'
Steamed apple and marmalade pudding.
Steamed apple and marmalade pudding » Diana Henry:
Ingredients
150g caster sugar
150g butter
3 eggs, beaten
75g self-raising flour, sifted
2 cooking apples, peeled and flesh chopped into chunks 2cm (¾in) square
pinch salt
30g soft white breadcrumbs
full-fat milk
6 tbsp orange marmalade
2 tbsp golden syrup
butter for greasing the pudding bowl
Method
Cream the sugar and butter together until fluffy.
Gradually add the eggs, beating well.
Using a large spoon, fold in the flour and apples, then the salt and breadcrumbs.
Add enough milk to make a dropping consistency.
Put the marmalade and syrup into the bottom of a buttered pudding basin.
Pour in the sponge mixture.
Cover with buttered foil, pleated in the middle to allow expansion, and secure this by tying it with string round the rim of the basin.
Make a secure handle by threading more string through the string tied round the rim.
Put the pudding on top of a trivet in a large saucepan and pour in boiling water. (The foil shouldn’t touch the water or you’ll end up with a soggy pudding).
You can also cook the pudding in a large steamer.
Cover the saucepan and steam for 1 ½ hours, until firm and well risen, topping up with boiling water when needed.
Remove from the heat and leave to shrink a little before turning out on to a warmed plate.
'via Blog this'
Ingredients
150g caster sugar
150g butter
3 eggs, beaten
75g self-raising flour, sifted
2 cooking apples, peeled and flesh chopped into chunks 2cm (¾in) square
pinch salt
30g soft white breadcrumbs
full-fat milk
6 tbsp orange marmalade
2 tbsp golden syrup
butter for greasing the pudding bowl
Method
Cream the sugar and butter together until fluffy.
Gradually add the eggs, beating well.
Using a large spoon, fold in the flour and apples, then the salt and breadcrumbs.
Add enough milk to make a dropping consistency.
Put the marmalade and syrup into the bottom of a buttered pudding basin.
Pour in the sponge mixture.
Cover with buttered foil, pleated in the middle to allow expansion, and secure this by tying it with string round the rim of the basin.
Make a secure handle by threading more string through the string tied round the rim.
Put the pudding on top of a trivet in a large saucepan and pour in boiling water. (The foil shouldn’t touch the water or you’ll end up with a soggy pudding).
You can also cook the pudding in a large steamer.
Cover the saucepan and steam for 1 ½ hours, until firm and well risen, topping up with boiling water when needed.
Remove from the heat and leave to shrink a little before turning out on to a warmed plate.
'via Blog this'
Saturday 25 April 2015
Bread and Butter Pudding.
Bread and Butter Pudding - Raymond Blanc OBE:
Recipe from Kitchen Secrets by Raymond Blanc.
"It is incredible how every single nation in Europe is claiming the spoils of this dish, all claiming it is theirs.
The French call it “Pain Perdu”, the Swiss know it as “Brotauflauf”, the Germans call it “Ofenschlupfer”.
Regardless, it remains one of the most loved dishes in each of our homes.
Here I use baguette, but you can also make a delicious version using brioche.
Special equipment: 1.3 -1.5 litre oval baking dish.
Preparation: 15 minutes, plus 50 minutes soaking.
Ingredients Required
380ml Double cream
380ml Milk
1/2 tsp Best vanilla extract
4 Medium eggs, organic/free range seperated
2 Egg yolks
180g Caster sugar
1 pinch Sea salt
30g Unsalted butter, diced plus extra to grease
80g Sultanas, soaked for 30 minutes in sugar syrup (*1)
200g Brioche or bread, sliced 1/2 cm thick slices (*2)
10g Icing sugar for dusting
Cooking Method
Planning ahead
Cook the pudding a couple of hours before it is needed.
To make the custard
In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute.
In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk.
Set aside.
To assemble the pudding
Butter the baking dish, pour in a layer of custard and scatter over the sultanas.
Cut the bread or brioche into 5mm thick slices. Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish. Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid.
Reserve the rest of the custard.
To bake the pudding
Preheat the oven to 170°C/Gas 3.
Top up the dish with the remaining custard (*3) and dot the butter on top the pudding.
Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.
To serve
Preheat the grill to high.
Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze.
Add a final sprinkling of icing sugar before serving.
'via Blog this'
Recipe from Kitchen Secrets by Raymond Blanc.
"It is incredible how every single nation in Europe is claiming the spoils of this dish, all claiming it is theirs.
The French call it “Pain Perdu”, the Swiss know it as “Brotauflauf”, the Germans call it “Ofenschlupfer”.
Regardless, it remains one of the most loved dishes in each of our homes.
Here I use baguette, but you can also make a delicious version using brioche.
Special equipment: 1.3 -1.5 litre oval baking dish.
Preparation: 15 minutes, plus 50 minutes soaking.
Ingredients Required
380ml Double cream
380ml Milk
1/2 tsp Best vanilla extract
4 Medium eggs, organic/free range seperated
2 Egg yolks
180g Caster sugar
1 pinch Sea salt
30g Unsalted butter, diced plus extra to grease
80g Sultanas, soaked for 30 minutes in sugar syrup (*1)
200g Brioche or bread, sliced 1/2 cm thick slices (*2)
10g Icing sugar for dusting
Cooking Method
Planning ahead
Cook the pudding a couple of hours before it is needed.
To make the custard
In a saucepan, bring the cream, milk and vanilla to the boil, then take off the heat and let stand for a minute.
In a large bowl, whisk the eggs, egg yolks, sugar and salt together, then whisk in the hot creamy milk.
Set aside.
To assemble the pudding
Butter the baking dish, pour in a layer of custard and scatter over the sultanas.
Cut the bread or brioche into 5mm thick slices. Dip into the pan of warm custard to soak, then layer in the baking dish, overlapping the slices and building up layers to fill the dish. Let stand for 20 minutes or so, to allow the bread to fully absorb the liquid.
Reserve the rest of the custard.
To bake the pudding
Preheat the oven to 170°C/Gas 3.
Top up the dish with the remaining custard (*3) and dot the butter on top the pudding.
Stand on a baking tray and cook in the oven for 30–35 minutes until the custard is lightly set.
To serve
Preheat the grill to high.
Dust the surface of the pudding with icing sugar twice to get a good covering and then place under the hot grill for a few minutes to glaze.
Add a final sprinkling of icing sugar before serving.
'via Blog this'
Chicken Pot-roasted in Milk, Bay and Nutmeg. By Diana Henry.
Diana Henry on family, France and feel-good chicken dishes - Telegraph:
A Bird in The Hand by Diana Henry, published by Mitchell Beazley, £20.
There, the Northern Ireland native is the food writer for The Sunday Telegraph and other outlets, and the author of nine cookbooks, including her brand-new one, “A Bird in the Hand: Chicken Recipes for Every Day and Every Mood.”
The book is her answer to the question, “What the hell am I going to do with those” chicken thighs in the fridge. She purposely kept her recipes focused (“less well-known [ones] and riffs on the familiar”) and “tried to keep instructions on method to a minimum,” she writes. “Cooking chicken is basically easy and there’s no reason to complicate it.”
- Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes
- How to Brine a Turkey and Other Meats | Real Simple:
- 6 Easy Brine Recipes | Real Simple:
A Bird in The Hand by Diana Henry, published by Mitchell Beazley, £20.
There, the Northern Ireland native is the food writer for The Sunday Telegraph and other outlets, and the author of nine cookbooks, including her brand-new one, “A Bird in the Hand: Chicken Recipes for Every Day and Every Mood.”
The book is her answer to the question, “What the hell am I going to do with those” chicken thighs in the fridge. She purposely kept her recipes focused (“less well-known [ones] and riffs on the familiar”) and “tried to keep instructions on method to a minimum,” she writes. “Cooking chicken is basically easy and there’s no reason to complicate it.”
Chicken Pot-roasted in Milk, Bay and Nutmeg.
Serves 6.
tested!
“I’ve never been keen on the Italian dish of pork cooked in milk, but I was convinced to try this by Faith Durand who runs www.thekitchn.com website,” writes Diana Henry. “She heard about it from Jamie Oliver and made some adjustments, and I have made my own. Faith thinks it is the best chicken recipe in the world and my children would be inclined to agree with her. You won’t believe me until you try it, but it is a great dish. The chicken stays completely succulent and becomes sweet, imbued with and enriched by the flavorings in the milk. The nutmeggy milk makes it a little like eating roast chicken with bread sauce (but without the hassle of making bread sauce). It is one of the most comforting dishes you could wish for.”
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper
4-pound chicken
1½ cups whole milk
10 garlic cloves, peeled but left whole
3 bay leaves
Good grating of nutmeg
Finely grated zest of 2 unwaxed lemons
Preheat the oven to 176C.
Heat the butter and olive oil in a Dutch oven that can hold the chicken. Season the bird, tie the legs together if you want to, and brown it all over. Use 2 wooden spoons to turn the chicken over, seasoning it as you go.
Try to avoid piercing the skin.
Pour off the fat left behind in the pan (you don’t need to throw it out because you can keep it to fry potatoes).
Add the milk, garlic, bay leaves, nutmeg and lemon zest to the pot.
Bring to just under a boil, then remove from the heat.
Cover and cook in the hot oven for 1½ hours, removing the lid halfway through cooking.
Baste (поливать жиром) occasionally, spooning the milk up over the bird.
At the end of cooking time the bird will be succulent and golden and the juices will be copious and slightly curdled.
Squash the garlic cloves with the back of a fork so they break down and flavor the juices.
Taste to check if you want to add a little more nutmeg.
Serve — I love it with orzo or a rice pilaf — spooning the juices over the chicken and whatever starch you prefer for a side dish.
The vegetable you choose depends on the time of year.
In winter it’s good with roast carrots, in the summer roast tomatoes and a salad of bitter leaves.
Serves 6.
tested!
“I’ve never been keen on the Italian dish of pork cooked in milk, but I was convinced to try this by Faith Durand who runs www.thekitchn.com website,” writes Diana Henry. “She heard about it from Jamie Oliver and made some adjustments, and I have made my own. Faith thinks it is the best chicken recipe in the world and my children would be inclined to agree with her. You won’t believe me until you try it, but it is a great dish. The chicken stays completely succulent and becomes sweet, imbued with and enriched by the flavorings in the milk. The nutmeggy milk makes it a little like eating roast chicken with bread sauce (but without the hassle of making bread sauce). It is one of the most comforting dishes you could wish for.”
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper
4-pound chicken
1½ cups whole milk
10 garlic cloves, peeled but left whole
3 bay leaves
Good grating of nutmeg
Finely grated zest of 2 unwaxed lemons
Preheat the oven to 176C.
Heat the butter and olive oil in a Dutch oven that can hold the chicken. Season the bird, tie the legs together if you want to, and brown it all over. Use 2 wooden spoons to turn the chicken over, seasoning it as you go.
Try to avoid piercing the skin.
Pour off the fat left behind in the pan (you don’t need to throw it out because you can keep it to fry potatoes).
Add the milk, garlic, bay leaves, nutmeg and lemon zest to the pot.
Bring to just under a boil, then remove from the heat.
Cover and cook in the hot oven for 1½ hours, removing the lid halfway through cooking.
Baste (поливать жиром) occasionally, spooning the milk up over the bird.
At the end of cooking time the bird will be succulent and golden and the juices will be copious and slightly curdled.
Squash the garlic cloves with the back of a fork so they break down and flavor the juices.
Taste to check if you want to add a little more nutmeg.
Serve — I love it with orzo or a rice pilaf — spooning the juices over the chicken and whatever starch you prefer for a side dish.
The vegetable you choose depends on the time of year.
In winter it’s good with roast carrots, in the summer roast tomatoes and a salad of bitter leaves.
- Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes
- How to Brine a Turkey and Other Meats | Real Simple:
- 6 Easy Brine Recipes | Real Simple:
Chicken in Milk, cinnamon and sage. Jamie Oliver.
Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes:
I know I'm going out on a limb with this one, but it is still the truth: this is the best chicken I have ever had. Its appeal lies in its sheer deliciousness and simplicity, but also in its unexpected combination of ingredients and method. It's a recipe that you think could never work — and yet it does, and that small moment of surprised delight seasons the whole dish.
I know I'm going out on a limb with this one, but it is still the truth: this is the best chicken I have ever had. Its appeal lies in its sheer deliciousness and simplicity, but also in its unexpected combination of ingredients and method. It's a recipe that you think could never work — and yet it does, and that small moment of surprised delight seasons the whole dish.
1.5 kg higher-welfare chicken
sea salt
freshly ground black pepper
olive oil
½ stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons
10 cloves garlic, skin left on
565 ml milk
A slightly odd, but really fantastic combination that must be tried.
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken.
Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot.
This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours.
Baste with the cooking juice when you remember.
The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
The Best Roast Chicken Ever aka Jamie Oliver's Chicken in Milk- Domesticate ME!: with photo!
Instructions
Pre-heat your oven to 190C.
Rinse your chicken well (you want that bird really clean) and pat it dry with paper towels.
Season generously with kosher salt and coarse black pepper.
Make sure you season the cavity too.
Melt the butter in a medium Dutch oven over medium-high heat.
When bubbling slightly add the chicken and brown well on all sides.
This should take about 10 minutes.
Please be very careful about dangerous butter spatter, capiche/Do you understand?
When brown, remove the chicken to a plate and pour the butter left in the pot into a small bowl. (You can discard the butter if you like, or you could also use it for vegetables, potatoes, etc. The latter is a good idea.)
Quarter one of the zested lemons and pop it into the chicken’s cavity.
Return the chicken to the pot and add the lemon zest, cinnamon stick, garlic, sage and milk. (If you want crispy skin, place the chicken in the pot breast-side up. If you don't care about the skin, and want even more insanely juicy breast meat, put the chicken breast-side down.)
Put the lid on your Dutch and roast for 1 hour and 15 minutes. Remove the lid, baste the chicken with some of the cooking liquid and roast uncovered for another 15 minutes. (1 hour and 30 minutes total. Duh.)
To serve, pull the meat from the bones and spoon lots of the souse over top. Get some vegetables and potatoes/grains involved if you like.
'via Blog this'sea salt
freshly ground black pepper
olive oil
½ stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons
10 cloves garlic, skin left on
565 ml milk
A slightly odd, but really fantastic combination that must be tried.
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken.
Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot.
This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours.
Baste with the cooking juice when you remember.
The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
The Best Roast Chicken Ever aka Jamie Oliver's Chicken in Milk- Domesticate ME!: with photo!
Instructions
Pre-heat your oven to 190C.
Rinse your chicken well (you want that bird really clean) and pat it dry with paper towels.
Season generously with kosher salt and coarse black pepper.
Make sure you season the cavity too.
Melt the butter in a medium Dutch oven over medium-high heat.
When bubbling slightly add the chicken and brown well on all sides.
This should take about 10 minutes.
Please be very careful about dangerous butter spatter, capiche/Do you understand?
When brown, remove the chicken to a plate and pour the butter left in the pot into a small bowl. (You can discard the butter if you like, or you could also use it for vegetables, potatoes, etc. The latter is a good idea.)
Quarter one of the zested lemons and pop it into the chicken’s cavity.
Return the chicken to the pot and add the lemon zest, cinnamon stick, garlic, sage and milk. (If you want crispy skin, place the chicken in the pot breast-side up. If you don't care about the skin, and want even more insanely juicy breast meat, put the chicken breast-side down.)
Put the lid on your Dutch and roast for 1 hour and 15 minutes. Remove the lid, baste the chicken with some of the cooking liquid and roast uncovered for another 15 minutes. (1 hour and 30 minutes total. Duh.)
To serve, pull the meat from the bones and spoon lots of the souse over top. Get some vegetables and potatoes/grains involved if you like.
Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes.
Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes | Inspiralized:
Kalettes are a new type of vegetable, fusing brussels sprouts and kale.
Thus, kalettes.
Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 2
Ingredients
2 spicy Italian sausage links, decased and sliced into ½” thick chunks (or Classic Ragu Sauce)
2 garlic cloves, minced
⅓ cup diced sweet onion (or red onion)
¼ teaspoon red pepper flakes (or less/omit if you don’t like spicy)
1 tablespoon extra virgin olive oil
2.5 cups halved kalettes
2 medium zucchinis, Blade C
⅓ cup grated parmesan cheese + more for garnish (if desired)
Instructions
Heat a large skillet over medium-high heat.
Add in the sausage, cooking for 10-12 minutes or until it browns and cooks completely.
Remove the sausage with a slotted spoon and set aside on a plate.
Immediately add in the garlic, onions, red pepper flakes, olive oil and kalettes.
Let cook for 2-3 minutes or until kalettes begin to cook. Then, add in the zucchini pasta and toss for 2-3 more minutes or until noodles are al dente.
Add in the parmesan cheese and sausage and toss until combined and cheese is melted.
Divide into bowls and serve, garnished with additional parmesan, if desired.
'via Blog this'
Kalettes are a new type of vegetable, fusing brussels sprouts and kale.
Thus, kalettes.
Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 2
Ingredients
2 spicy Italian sausage links, decased and sliced into ½” thick chunks (or Classic Ragu Sauce)
2 garlic cloves, minced
⅓ cup diced sweet onion (or red onion)
¼ teaspoon red pepper flakes (or less/omit if you don’t like spicy)
1 tablespoon extra virgin olive oil
2.5 cups halved kalettes
2 medium zucchinis, Blade C
⅓ cup grated parmesan cheese + more for garnish (if desired)
Instructions
Heat a large skillet over medium-high heat.
Add in the sausage, cooking for 10-12 minutes or until it browns and cooks completely.
Remove the sausage with a slotted spoon and set aside on a plate.
Immediately add in the garlic, onions, red pepper flakes, olive oil and kalettes.
Let cook for 2-3 minutes or until kalettes begin to cook. Then, add in the zucchini pasta and toss for 2-3 more minutes or until noodles are al dente.
Add in the parmesan cheese and sausage and toss until combined and cheese is melted.
Divide into bowls and serve, garnished with additional parmesan, if desired.
'via Blog this'
Thursday 23 April 2015
Polenta cakes with strawberries
Polenta cakes with strawberries:
You will need:
1 cup polenta
2 cups soy milk
2 cups water
pinch of salt
¼ tsp cinnamon
½ cup goji berries
2 tbsp agave syrup
strawberries
In a pot mix everything except for strawberries, bring it to boil and then boil on medium-low heat so polenta gets thick, mix it from time to time so it won’t burn.
Take a form (I used 20cm x 30cm), cover with a baking paper, cut strawberries and pour polenta over it.
Spread it equally and leave for an hour or so. Later cut it in squares or in round shapes like I did.
Fry on each side on an oil. You can serve it with a maple syrup or custard sugar or honey or fruits… your choice.
'via Blog this'
You will need:
1 cup polenta
2 cups soy milk
2 cups water
pinch of salt
¼ tsp cinnamon
½ cup goji berries
2 tbsp agave syrup
strawberries
In a pot mix everything except for strawberries, bring it to boil and then boil on medium-low heat so polenta gets thick, mix it from time to time so it won’t burn.
Take a form (I used 20cm x 30cm), cover with a baking paper, cut strawberries and pour polenta over it.
Spread it equally and leave for an hour or so. Later cut it in squares or in round shapes like I did.
Fry on each side on an oil. You can serve it with a maple syrup or custard sugar or honey or fruits… your choice.
'via Blog this'
Sunday 19 April 2015
How to Roast Rhubarb.
- Preheat the oven to 190C.
- Rinse the rhubarb stalks under cool running water. Pat them dry with a paper towel.
- Place the rhubarb horizontally on a cutting board and chop the stalks into 1/2-inch pieces.
- Transfer the chopped rhubarb pieces to a roasting pan that has already been sprayed with nonstick cooking spray.
- Spread the rhubarb chunks into a single, even layer.
- Sprinkle the rhubarb with 1 or 2 tablespoons of sugar.
- Place the roasting pan into the preheated oven and roast the rhubarb until it's soft, which takes about 20 to 25 minutes.
- Remove the roasting pan from the oven and allow the rhubarb to cool slightly before eating it or adding it to a recipe.
Tip:
Add fruit juice to the roasting pan along with the sugar.
The juice will infuse the rhubarb with additional flavor.
Orange, apple, grape or cranberry varieties make tasty options.
Use 100-percent fruit juice because it doesn't contain added sugar.
Roast the rhubarb with other fresh fruits to sweeten the taste.
Try raspberries, blueberries, strawberries or apples.
Combine the roasted rhubarb with fresh strawberries and use the combination as a tasty filling for a pie.
Serve grilled meat, such as steak or pork chops, with roasted rhubarb as a topping.
Add skinless, boneless chicken breasts to the pan with the rhubarb. You'll probably have to roast the dish closer to 25 minutes if you add the chicken to make sure it's cooked thoroughly.
Stir roasted rhubarb into cooked lentils or brown rice for a flavor boost.
Warning: Don't overcook the rhubarb, otherwise it will get mushy and lose its flavor.
Roasted Rhubarb, So Good Over Ice Cream.
- Rinse the rhubarb stalks under cool running water. Pat them dry with a paper towel.
- Place the rhubarb horizontally on a cutting board and chop the stalks into 1/2-inch pieces.
- Transfer the chopped rhubarb pieces to a roasting pan that has already been sprayed with nonstick cooking spray.
- Spread the rhubarb chunks into a single, even layer.
- Sprinkle the rhubarb with 1 or 2 tablespoons of sugar.
- Place the roasting pan into the preheated oven and roast the rhubarb until it's soft, which takes about 20 to 25 minutes.
- Remove the roasting pan from the oven and allow the rhubarb to cool slightly before eating it or adding it to a recipe.
Tip:
Add fruit juice to the roasting pan along with the sugar.
The juice will infuse the rhubarb with additional flavor.
Orange, apple, grape or cranberry varieties make tasty options.
Use 100-percent fruit juice because it doesn't contain added sugar.
Roast the rhubarb with other fresh fruits to sweeten the taste.
Try raspberries, blueberries, strawberries or apples.
Combine the roasted rhubarb with fresh strawberries and use the combination as a tasty filling for a pie.
Serve grilled meat, such as steak or pork chops, with roasted rhubarb as a topping.
Add skinless, boneless chicken breasts to the pan with the rhubarb. You'll probably have to roast the dish closer to 25 minutes if you add the chicken to make sure it's cooked thoroughly.
Stir roasted rhubarb into cooked lentils or brown rice for a flavor boost.
Warning: Don't overcook the rhubarb, otherwise it will get mushy and lose its flavor.
Roasted Rhubarb, So Good Over Ice Cream.
Baked pork with cardamom, ginger and yogurt.
Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes | Life and style | The Guardian:
I used a large pork fillet for this, but I am keen to try it with thick chops, too, or maybe even a boned pork belly.
There is nothing to stop you doing it with other meats as well if pork is not your thing.
Try a couple of lamb fillets.
Serves 4.
Ingredients
pork fillets 2, weighing about 350g each
lemon juice of ½
fresh ginger 40-50g
garlic 2 large cloves
natural yogurt 200ml full fat
cumin seeds 2 tsp
coriander seeds 2 tsp
green cardamom 10 pods
cayenne 1 tsp
ground turmeric 1 tsp
onion 1, medium sized
groundnut, vegetable or rapeseed oil 2 tbsp
Squeeze the lemon juice into a bowl.
Peel the ginger then grate it almost to a purée and mix into the lemon.
Grind in a little pepper.
Peel and crush the garlic to a paste, then stir it into the lemon and ginger, together with the yogurt.
Put the cumin and coriander seeds into a spice mill or grind to a coarse powder with a pestle and mortar then add to the yogurt mixture.
Break open the cardamom pods, discard the green shells and grind the black seeds to a coarse powder.
Stir into the yogurt with the cayenne and turmeric.
Put the pork fillets into a baking dish and pour in the spiced-yogurt mixture.
Turn the pork over so it is nicely coated then cover with clingfilm and leave in a cool place for a couple of hours – overnight won't hurt.
How to cook:
Set the oven at 200C/gas mark 6.
Peel and finely slice the onion into rings.
Warm the oil in a pan, add the onions and cook for 7-10 minutes until soft.
Remove the film from the pork, turn the fillets over in their marinade and scatter the onions and oil over the top.
Bake for 45-50 minutes until the onions and pork are golden.
There will be a little lightly curdled juice around the meat.
Cut it into thick slices and serve with the rice dish below, spooning the juices from the dish over as you go.
'via Blog this'
I used a large pork fillet for this, but I am keen to try it with thick chops, too, or maybe even a boned pork belly.
There is nothing to stop you doing it with other meats as well if pork is not your thing.
Try a couple of lamb fillets.
Serves 4.
Ingredients
pork fillets 2, weighing about 350g each
lemon juice of ½
fresh ginger 40-50g
garlic 2 large cloves
natural yogurt 200ml full fat
cumin seeds 2 tsp
coriander seeds 2 tsp
green cardamom 10 pods
cayenne 1 tsp
ground turmeric 1 tsp
onion 1, medium sized
groundnut, vegetable or rapeseed oil 2 tbsp
Squeeze the lemon juice into a bowl.
Peel the ginger then grate it almost to a purée and mix into the lemon.
Grind in a little pepper.
Peel and crush the garlic to a paste, then stir it into the lemon and ginger, together with the yogurt.
Put the cumin and coriander seeds into a spice mill or grind to a coarse powder with a pestle and mortar then add to the yogurt mixture.
Break open the cardamom pods, discard the green shells and grind the black seeds to a coarse powder.
Stir into the yogurt with the cayenne and turmeric.
Put the pork fillets into a baking dish and pour in the spiced-yogurt mixture.
Turn the pork over so it is nicely coated then cover with clingfilm and leave in a cool place for a couple of hours – overnight won't hurt.
How to cook:
Set the oven at 200C/gas mark 6.
Peel and finely slice the onion into rings.
Warm the oil in a pan, add the onions and cook for 7-10 minutes until soft.
Remove the film from the pork, turn the fillets over in their marinade and scatter the onions and oil over the top.
Bake for 45-50 minutes until the onions and pork are golden.
There will be a little lightly curdled juice around the meat.
Cut it into thick slices and serve with the rice dish below, spooning the juices from the dish over as you go.
'via Blog this'
Saturday 18 April 2015
Rhubarb cake with polenta, ginger, spices, almonds.
Rhubarb cake recipe with polenta, ginger, spices, almonds » Carl Legge:
Ingredients
500g rhubarb (washed & dried, if needed) cut into 5mm slices
250g golden caster sugar
75g crystallised ginger in approximately 5mm dice
100g plain flour
50g light rye flour (mine is from Shiptons Mill, just use plain flour if you can’t get this)
1 tsp bicarbonate of soda
Pinch of salt
2 tsp ground cinnamon
1/2 to 1 tsp ground cardamom
155g fine polenta (cornmeal)
2 large free range eggs
1 tsp vanilla extract (I use Nielsen Massey Vanilla Extract from Lakeland. Please don’t use Vanilla ‘flavouring’)
125g unsalted butter, softened
250g natural bio yoghurt
100g flaked almonds
You’ll need a 23cm springform tin (or similar) which should be lined bottom & sides with greaseproof paper
Method
Pre-heat your oven to 180°C (356°F), shelf in the middle.
Put the rhubarb in a non-metallic bowl with 100g of the sugar and the crystallised ginger and stir gently.
If you can’t get the rest of the preparation complete in under 30 mins, do this step later.
If you leave longer then the rhubarb will give up too much juice to the sugar.
Sieve the flours, polenta, bicarb, salt, cinnamon and cardamom together into a bowl and stir gently to mix.
Break the eggs into another bowl and add the vanilla extract.
Beat this gently.
In a mixer (or by hand if you’re feeling strong) cream the rest of the sugar with the butter.
Gradually add the egg/vanilla mixture to the sugar/butter in the mixer, beating gently.
The add alternately a bit of the flour/spice mixture and a bit of yoghurt, beating gently to combine until all is mixed.
Fold in the rhubarb and ginger until evenly mixed.
Pour this into your prepared tin and smooth the top.
Sprinkle the flaked almonds evenly over the top.
Bake in the oven for about an hour until springy to the touch and a skewer comes out clean.
About 20 minutes in, you’ll probably see the almonds colouring up.
When you are happy with the colour, put some foil or greaseproof over the top of the cake to stop the almonds burning.
Once cooked, take the cake out and rest it in the tin on a rack to cool.
Once cool enough to handle, unmould the tin and remove the greaseproof paper.
Put on your favourite cake plate.
This is glorious just by itself. You could also have it with creme fraiche, custard or similar.
Hope you enjoy, let me know what you think.
'via Blog this'
Ingredients
500g rhubarb (washed & dried, if needed) cut into 5mm slices
250g golden caster sugar
75g crystallised ginger in approximately 5mm dice
100g plain flour
50g light rye flour (mine is from Shiptons Mill, just use plain flour if you can’t get this)
1 tsp bicarbonate of soda
Pinch of salt
2 tsp ground cinnamon
1/2 to 1 tsp ground cardamom
155g fine polenta (cornmeal)
2 large free range eggs
1 tsp vanilla extract (I use Nielsen Massey Vanilla Extract from Lakeland. Please don’t use Vanilla ‘flavouring’)
125g unsalted butter, softened
250g natural bio yoghurt
100g flaked almonds
You’ll need a 23cm springform tin (or similar) which should be lined bottom & sides with greaseproof paper
Method
Pre-heat your oven to 180°C (356°F), shelf in the middle.
Put the rhubarb in a non-metallic bowl with 100g of the sugar and the crystallised ginger and stir gently.
If you can’t get the rest of the preparation complete in under 30 mins, do this step later.
If you leave longer then the rhubarb will give up too much juice to the sugar.
Sieve the flours, polenta, bicarb, salt, cinnamon and cardamom together into a bowl and stir gently to mix.
Break the eggs into another bowl and add the vanilla extract.
Beat this gently.
In a mixer (or by hand if you’re feeling strong) cream the rest of the sugar with the butter.
Gradually add the egg/vanilla mixture to the sugar/butter in the mixer, beating gently.
The add alternately a bit of the flour/spice mixture and a bit of yoghurt, beating gently to combine until all is mixed.
Fold in the rhubarb and ginger until evenly mixed.
Pour this into your prepared tin and smooth the top.
Sprinkle the flaked almonds evenly over the top.
Bake in the oven for about an hour until springy to the touch and a skewer comes out clean.
About 20 minutes in, you’ll probably see the almonds colouring up.
When you are happy with the colour, put some foil or greaseproof over the top of the cake to stop the almonds burning.
Once cooked, take the cake out and rest it in the tin on a rack to cool.
Once cool enough to handle, unmould the tin and remove the greaseproof paper.
Put on your favourite cake plate.
This is glorious just by itself. You could also have it with creme fraiche, custard or similar.
Hope you enjoy, let me know what you think.
'via Blog this'
Grilled asparagus.
Lay five asparagus spears side by side and secure them together using two metal skewers (thread a skewer through each end of the asparagus, avoiding the tips, so that the spears are kept straight).
Repeat with the remaining asparagus.
Blanch in a large saucepan of boiling water for 3 minutes, then immediately plunge them into cold water to stop the cooking and dry well (leave them on the skewers).
To cook the asparagus,
heat a griddle pan over a high heat.
Brush the skewered spears lightly with olive oil.
When the pan is hot, lay the asparagus in it, flat, and leave for 3 minutes to gain deep griddle marks.
Turn over using tongs and griddle for another 3 minutes. (If necessary do the griddling in batches; simply keep the asparagus warm in an oven preheated to 80C/60C Fan/Gas ¼ while you grill the remaining asparagus.)
Lamb Chops Calabrese.
Lamb Chops Calabrese · Olives Et Al:
La Cucina Calabrese - Calabrian cooking - South Italian Cooking.
Ingredients
4 big or 8 small Lamb Chops
50ml Olives Et Al Extra Virgin Olive Oil
6 medium Tomatoes - sliced
100g Olives Et Al Pitted Green Olives – roughly chopped
1 Onion - chopped
1 Garlic clove - crushed
2 Mixed Peppers - sliced
Fresh Parsley
Salt and Pepper
To cook your lamb chops
Heat a little olive oil in a wide, shallow pan and soften the onion for five minutes before adding the garlic, tomatoes, olives, parsley and peppers.
Cook for 15 minutes until the peppers are done and all the flavours have combined.
Heat a little oil in another pan.
Season the Lamb Chops with salt and pepper and seal on both sides.
Cook for a minute or two more on each side then transfer the chops into the vegetable mix and cook through for 5 minutes.
Serve with seasonal veg or a simple green salad dressed with a little olive oil.
————————
If you're a bit unsure of your cooking skills, cooking chops in the oven is pretty much a foolproof way to ensure they're cooked through properly.
Ingredients
These timings work for lamb chops that weigh approximately 150g each and are 3cm thick.
To cook your lamb chops
• Preheat the oven to 180ºC/350ºF/gas 4
• Get the lamb chops out of the fridge so they can come up to room temperature before you start cooking
• Lay the chops on a baking tray, drizzle with olive oil and season with a pinch each of sea salt, black pepper and your favourite dried herb – thyme and oregano both work well
To cook your lamb chops
• Rub this seasoning into the meat
• Cook in the hot oven for around 20 minutes, turning halfway so they brown evenly, or until cooked to your liking
'via Blog this'
La Cucina Calabrese - Calabrian cooking - South Italian Cooking.
Ingredients
4 big or 8 small Lamb Chops
50ml Olives Et Al Extra Virgin Olive Oil
6 medium Tomatoes - sliced
100g Olives Et Al Pitted Green Olives – roughly chopped
1 Onion - chopped
1 Garlic clove - crushed
2 Mixed Peppers - sliced
Fresh Parsley
Salt and Pepper
To cook your lamb chops
Heat a little olive oil in a wide, shallow pan and soften the onion for five minutes before adding the garlic, tomatoes, olives, parsley and peppers.
Cook for 15 minutes until the peppers are done and all the flavours have combined.
Heat a little oil in another pan.
Season the Lamb Chops with salt and pepper and seal on both sides.
Cook for a minute or two more on each side then transfer the chops into the vegetable mix and cook through for 5 minutes.
Serve with seasonal veg or a simple green salad dressed with a little olive oil.
————————
If you're a bit unsure of your cooking skills, cooking chops in the oven is pretty much a foolproof way to ensure they're cooked through properly.
Ingredients
These timings work for lamb chops that weigh approximately 150g each and are 3cm thick.
To cook your lamb chops
• Preheat the oven to 180ºC/350ºF/gas 4
• Get the lamb chops out of the fridge so they can come up to room temperature before you start cooking
• Lay the chops on a baking tray, drizzle with olive oil and season with a pinch each of sea salt, black pepper and your favourite dried herb – thyme and oregano both work well
To cook your lamb chops
• Rub this seasoning into the meat
• Cook in the hot oven for around 20 minutes, turning halfway so they brown evenly, or until cooked to your liking
'via Blog this'
Wednesday 15 April 2015
Sunday 12 April 2015
Chicory gratin.
- BBC - Food - Recipes : Chicory gratin:
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp
Ingredients
For the chicory
4 heads yellow chicory
1 tbsp lemon juice
1 tbsp sugar
2 large pinches sea salt
6 white peppercorns
For the chard
10g unsalted butter
2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped
For the cheese sauce
35g unsalted butter
35g plain flour
450ml whole milk
100g Comté cheese, finely grated
1 tbsp Dijon mustard
pinch sea salt
pinch freshly ground white pepper
To assemble the gratin
4 slices cooked ham
50g Comté cheese, finely grated
Preparation method
For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover.
Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged).
Bring to the boil, then simmer for 45–60 minutes.
It is important to cook the chicory slowly to remove most of its bitterness.
Lift the chicory onto a wire rack to drain and cool.
Once cool, gently press out any extra moisture with a tea towel.
Preheat the oven to 190C/170C Fan/Gas 5.
For the chard, put the butter and 100ml water in a saucepan on a high heat.
Cook the stalks for 20 minutes, adding more water if necessary.
Once tender, lift them out and cook the leaves for 3 minutes in the same water.
Strain, mix the stalks and leaves and arrange in a small gratin dish.
Meanwhile, make the cheese sauce.
In a small saucepan on a medium heat, melt the butter.
Add the flour, whisk until smooth and cook to a nutty blonde colour.
Take the pan off the heat, whisk in the milk and return to the heat.
Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens.
Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted.
Remove from the heat, taste and season if required.
To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice.
Pack tightly in the gratin dish on top of the chard.
Spoon over the cheese sauce and sprinkle with the remaining cheese.
Bake in the top of the oven for 25 minutes until golden-brown.
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp
Ingredients
For the chicory
4 heads yellow chicory
1 tbsp lemon juice
1 tbsp sugar
2 large pinches sea salt
6 white peppercorns
For the chard
10g unsalted butter
2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped
For the cheese sauce
35g unsalted butter
35g plain flour
450ml whole milk
100g Comté cheese, finely grated
1 tbsp Dijon mustard
pinch sea salt
pinch freshly ground white pepper
To assemble the gratin
4 slices cooked ham
50g Comté cheese, finely grated
Preparation method
For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover.
Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged).
Bring to the boil, then simmer for 45–60 minutes.
It is important to cook the chicory slowly to remove most of its bitterness.
Lift the chicory onto a wire rack to drain and cool.
Once cool, gently press out any extra moisture with a tea towel.
Preheat the oven to 190C/170C Fan/Gas 5.
For the chard, put the butter and 100ml water in a saucepan on a high heat.
Cook the stalks for 20 minutes, adding more water if necessary.
Once tender, lift them out and cook the leaves for 3 minutes in the same water.
Strain, mix the stalks and leaves and arrange in a small gratin dish.
Meanwhile, make the cheese sauce.
In a small saucepan on a medium heat, melt the butter.
Add the flour, whisk until smooth and cook to a nutty blonde colour.
Take the pan off the heat, whisk in the milk and return to the heat.
Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens.
Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted.
Remove from the heat, taste and season if required.
To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice.
Pack tightly in the gratin dish on top of the chard.
Spoon over the cheese sauce and sprinkle with the remaining cheese.
Bake in the top of the oven for 25 minutes until golden-brown.
Radicchio.
- Wilted Radicchio with Shallots | Award-Winning Paleo Recipes | Nom Nom Paleo®:
Radicchio is a leaf chicory.
Radicchios are named after the towns in the Veneto region of northern Italy where most are grown.
All radicchios are late-season winter vegetables.
Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings.
Even more often they cook radicchio.
Recipe:
Yield: 2 servings.
2 heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges
2 tablespoons unsalted butter, plus butter to coat baking dish
2 tablespoons flour
1 1/2 cups milk
1 teaspoon kosher salt, or to taste
Freshly ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese
8 very thin slices of prosciutto.
1. If using Chioggia or Treviso radicchio, trim stalks to 1/2 inch.
2. Fill a large, deep saute pan with salted water.
Bring to a boil and immediately lower to a simmer.
Place radicchio in water in a single layer.
Cover with a clean tea towel.
Cook in barely simmering water for 30 minutes.
3. While radicchio is simmering, prepare a bechamel sauce.
In a medium saucepan, melt 2 tablespoons butter.
Stir in the flour.
Cook over low heat 3 minutes, stirring constantly.
Slowly whisk in the milk.
Whisk over medium heat until boiling and cook 3 minutes longer.
Stir in kosher salt and pepper.
Remove from heat and stir in Parmesan cheese.
4. Preheat oven to 176C. Butter an 8-inch square oven dish.
5. Drain radicchio. (Liquid may be saved for another use.)
Wrap each section in a slice of prosciutto.
Arrange in a single layer in buttered pan.
Pour bechamel on top, smoothing sauce into corners of pan.
Bake for 15 to 18 minutes or until bubbly.
OR:
- Bacon and Radicchio Risotto | David Lebovitz:
'via Blog this'
Radicchio is a leaf chicory.
Radicchios are named after the towns in the Veneto region of northern Italy where most are grown.
All radicchios are late-season winter vegetables.
Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings.
Even more often they cook radicchio.
Recipe:
Yield: 2 servings.
2 heads Chioggia or Treviso radicchio halved lengthwise, or Verona radicchio cut into 2-inch-wide wedges
2 tablespoons unsalted butter, plus butter to coat baking dish
2 tablespoons flour
1 1/2 cups milk
1 teaspoon kosher salt, or to taste
Freshly ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese
8 very thin slices of prosciutto.
1. If using Chioggia or Treviso radicchio, trim stalks to 1/2 inch.
2. Fill a large, deep saute pan with salted water.
Bring to a boil and immediately lower to a simmer.
Place radicchio in water in a single layer.
Cover with a clean tea towel.
Cook in barely simmering water for 30 minutes.
3. While radicchio is simmering, prepare a bechamel sauce.
In a medium saucepan, melt 2 tablespoons butter.
Stir in the flour.
Cook over low heat 3 minutes, stirring constantly.
Slowly whisk in the milk.
Whisk over medium heat until boiling and cook 3 minutes longer.
Stir in kosher salt and pepper.
Remove from heat and stir in Parmesan cheese.
4. Preheat oven to 176C. Butter an 8-inch square oven dish.
5. Drain radicchio. (Liquid may be saved for another use.)
Wrap each section in a slice of prosciutto.
Arrange in a single layer in buttered pan.
Pour bechamel on top, smoothing sauce into corners of pan.
Bake for 15 to 18 minutes or until bubbly.
OR:
- Bacon and Radicchio Risotto | David Lebovitz:
'via Blog this'
Saturday 11 April 2015
Meatballs.
Matt’s Mama’s Meatballs
1 kilo/ 2 pounds ground beef (should not be too lean)
2 eggs
45 g/ 1/2 cup Pecorino Romano cheese
60 g/ 1 cup breadcrumbs
2-3 garlic minced
60 g/ 1/2 cup crushed pine nuts (this is my addition)
A bunch of chopped parsley
Salt & freshly ground black pepper
Duck fat for frying
Extra Pecorino cheese, grated, for serving
For the sauce:
A few plugs of olive oil
2 garlic cloves, smashed
A small bunch of parsley, chopped finely
2 liters/ 2 quarts tomato passata
Make tomato sauce
Start with a warm pan, add a couple plugs of olive oil
Add 2 garlic cloves, smashed.
Throw in a handful parsley.
Season with salt and pepper.
Cook on a low heat for about 1 to 2 hours.
In a large bowl mix ALL ingredients – make nice medium-sized balls (Americano style), fry in duck fat until browned. (my mom would have used Crisco filling us all with trans fats – but in honor of the Médoc duck fat was used)
After frying the balls drain on paper and add to the sauce and cook for until they are cooked through – about 30 min.
Serve with extra sauce in a shallow bowl with some graded pecorino.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
1 kilo/ 2 pounds ground beef (should not be too lean)
2 eggs
45 g/ 1/2 cup Pecorino Romano cheese
60 g/ 1 cup breadcrumbs
2-3 garlic minced
60 g/ 1/2 cup crushed pine nuts (this is my addition)
A bunch of chopped parsley
Salt & freshly ground black pepper
Duck fat for frying
Extra Pecorino cheese, grated, for serving
For the sauce:
A few plugs of olive oil
2 garlic cloves, smashed
A small bunch of parsley, chopped finely
2 liters/ 2 quarts tomato passata
Make tomato sauce
Start with a warm pan, add a couple plugs of olive oil
Add 2 garlic cloves, smashed.
Throw in a handful parsley.
Season with salt and pepper.
Cook on a low heat for about 1 to 2 hours.
In a large bowl mix ALL ingredients – make nice medium-sized balls (Americano style), fry in duck fat until browned. (my mom would have used Crisco filling us all with trans fats – but in honor of the Médoc duck fat was used)
After frying the balls drain on paper and add to the sauce and cook for until they are cooked through – about 30 min.
Serve with extra sauce in a shallow bowl with some graded pecorino.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
Meatballs.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
Allegra’s Meatballs
Tomato sauce:
1 onion, chopped finely
1 garlic, sliced finely
1 carrot, diced finely
1 liter /1 quart of tomato passata
A handful of basil leaves
5 tablespoons white wine
3 tablespoons olive oil
Salt and pepper
Heat the olive oil in a frying pan over medium heat. Cook the garlic, carrot and onion for a few minutes, then pour the white wine and continue to cook for 6 minutes or until softened. Stir in the passata and season with salt and pepper. Reduce heat to low and cook for 2 hours or until thickened and reduced. Add a pinch of sugar if the taste is too acid and at the very end, throw in the basil leaves.
Tip: Add a tablespoon of grated parmesan to sauce before serving.
Meatballs:
500 g/ 1 pound of minced meat ( I usually mix pork and veal )
80 g/ 1/2 cup stale bread, soaked in milk
2 eggs
1 garlic, finely chopped
1 tablespoon of parsley (finely chopped)
60 g/ 2/3 cup parmesan cheese, grated
Salt and freshly ground black pepper
Combine all the ingredients in a bowl, then roll into 2 cm-diameter balls Heat oil in a frying pan over medium heat.
Working in batches, fry meatballs, turning, for 3 minutes or until browned and cooked through.
Set aside.
Add the meatballs to the sauce and continue to cook on a low heat for 15 min.
Allegra’s Meatballs
Tomato sauce:
1 onion, chopped finely
1 garlic, sliced finely
1 carrot, diced finely
1 liter /1 quart of tomato passata
A handful of basil leaves
5 tablespoons white wine
3 tablespoons olive oil
Salt and pepper
Heat the olive oil in a frying pan over medium heat. Cook the garlic, carrot and onion for a few minutes, then pour the white wine and continue to cook for 6 minutes or until softened. Stir in the passata and season with salt and pepper. Reduce heat to low and cook for 2 hours or until thickened and reduced. Add a pinch of sugar if the taste is too acid and at the very end, throw in the basil leaves.
Tip: Add a tablespoon of grated parmesan to sauce before serving.
Meatballs:
500 g/ 1 pound of minced meat ( I usually mix pork and veal )
80 g/ 1/2 cup stale bread, soaked in milk
2 eggs
1 garlic, finely chopped
1 tablespoon of parsley (finely chopped)
60 g/ 2/3 cup parmesan cheese, grated
Salt and freshly ground black pepper
Combine all the ingredients in a bowl, then roll into 2 cm-diameter balls Heat oil in a frying pan over medium heat.
Working in batches, fry meatballs, turning, for 3 minutes or until browned and cooked through.
Set aside.
Add the meatballs to the sauce and continue to cook on a low heat for 15 min.
Friday 10 April 2015
Ligurian Kale Pie (Torta di Verdura).
Recipe - Ligurian Kale Pie (Torta di Verdura) - NYTimes.com:
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons
olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated.
1. Place the greens in a large pot.
Add 3 cups of water, cover and set over medium heat.
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
Transfer to a colander.
Once cool, wring out the greens to remove as much water as possible.
2. Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.)
Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
3. Preheat the oven to 200C.
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
Transfer to a large mixing bowl.
Repeat with the remaining greens.
Process the scallions and herbs to a rough paste and mix into the greens.
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
Season to taste with salt.
4. Line a large cookie sheet with parchment paper and set aside.
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
Trim the top layer so it hangs over the filling by 1/2 inch.
Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.)
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
5. Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
If the top crust browns too quickly, cover it with foil.
Cool before eating.
It will keep 3 to 4 days at room temperature.
If refrigerated, warm the slices in a skillet before eating.
Serves 12.
'via Blog this'
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons
olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated.
1. Place the greens in a large pot.
Add 3 cups of water, cover and set over medium heat.
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
Transfer to a colander.
Once cool, wring out the greens to remove as much water as possible.
2. Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.)
Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)
3. Preheat the oven to 200C.
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
Transfer to a large mixing bowl.
Repeat with the remaining greens.
Process the scallions and herbs to a rough paste and mix into the greens.
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
Season to taste with salt.
4. Line a large cookie sheet with parchment paper and set aside.
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
Trim the top layer so it hangs over the filling by 1/2 inch.
Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.)
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.
5. Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
If the top crust browns too quickly, cover it with foil.
Cool before eating.
It will keep 3 to 4 days at room temperature.
If refrigerated, warm the slices in a skillet before eating.
Serves 12.
'via Blog this'
Spicy Carrot and Ginger Soup With Harissa.
Spicy Carrot and Ginger Soup With Harissa | Serious Eats : Recipes:
Ingredients
4 tablespoons extra-virgin olive oil, divided
1/2 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
1/2 small onion, chopped (about 1 cup)
2 cloves garlic, thinly sliced (about 2 teaspoons)
1 (1.6 cm) knob of ginger, peeled and finely chopped
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 to 2 tablespoons harissa paste (Harissa is a North African pepper paste).
0.5 kg carrots, peeled and roughly chopped
3 cups low-sodium homemade or store bought vegetable or chicken broth (Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version)
Kosher salt
1/4 cup pine nuts (optional - for topping)
2 tablespoons chopped fresh parsley leaves
1 tablespoon zest and 2 tablespoons juice from 1 lemon
Procedures
- Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute.
Add carrots and stir to coat in spice mixture.
Add broth (see note above), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering.
Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute.
Transfer to a bowl.
Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.
- When carrots are tender, transfer half of soup to a blender.
Start blender on lowest speed and slowly increase speed to high.
With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil.
Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired.
Repeat with remaining soup and 2 more tablespoons olive oil.
When all the soup is puréed, season to taste with salt and whisk in lemon juice.
- Serve soup immediately, topped with pine nut and parsley mixture.
'via Blog this'
Ingredients
4 tablespoons extra-virgin olive oil, divided
1/2 medium leek, white and pale green parts only, finely sliced (about 1/2 cup)
1/2 small onion, chopped (about 1 cup)
2 cloves garlic, thinly sliced (about 2 teaspoons)
1 (1.6 cm) knob of ginger, peeled and finely chopped
1 teaspoon ground cumin seed
1/2 teaspoon ground coriander
1 to 2 tablespoons harissa paste (Harissa is a North African pepper paste).
0.5 kg carrots, peeled and roughly chopped
3 cups low-sodium homemade or store bought vegetable or chicken broth (Use vegetable broth or carrot juice in place of chicken stock for a 100% vegan version)
Kosher salt
1/4 cup pine nuts (optional - for topping)
2 tablespoons chopped fresh parsley leaves
1 tablespoon zest and 2 tablespoons juice from 1 lemon
Procedures
- Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.
Add leeks, onions, garlic, and ginger, and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.
Add cumin, coriander, and harissa paste and cook, stirring constantly, until fragrant, about 1 minute.
Add carrots and stir to coat in spice mixture.
Add broth (see note above), season with a pinch of salt, bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until carrots are completely tender, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat until shimmering.
Add pine nuts, reduce heat to low, and cook, tossing and stirring constantly, until fragrant and nutty brown, about 10 minute.
Transfer to a bowl.
Let cool for a few moments, then stir in parsley, lemon zest, and a pinch of salt.
- When carrots are tender, transfer half of soup to a blender.
Start blender on lowest speed and slowly increase speed to high.
With blender running, slowly drizzle in remaining 2 tablespoons extra-virgin olive oil.
Transfer soup to a clean pot, pressing it through a fine mesh strainer or chinois if desired.
Repeat with remaining soup and 2 more tablespoons olive oil.
When all the soup is puréed, season to taste with salt and whisk in lemon juice.
- Serve soup immediately, topped with pine nut and parsley mixture.
'via Blog this'
Buttered Mushroom, Sage Pesto + Goat Cheese Sourdough Toast.
Half Baked Harvest - Made with Love:
Ingredients
16 (1/3 cup) fresh sage leaves
1/2 cup raw kale
1/3 cup shelled pistachios
1/3 cup grated parmesan cheese
1/2 cup olive oil
salt, to taste
crushed red pepper flakes, to taste
8-12 ounces button mushrooms
1/4 cup balsamic vinegar
4 tablespoons unsalted butter, softened
1/2 teaspoon garlic salt
1 loaf of artisan sourdough bread, sliced (use gluten free if needed)
6 ounces goat cheese
4 ounces fontina cheese, shredded
arils from one pomegranate (optional)
Instructions
To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined.
Stir in the crushed red pepper flakes.
Set aside.
Preheat oven to 215C.
Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat.
Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown.
Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes.
Keep warm.
Meanwhile, mix the remaining butter with the garlic salt in a small bowl.
Spread the butter onto one side of each piece of bread and place on a baking sheet.
Bake for 5-8 minutes or until lightly toasted.
Remove the toast and spread with pesto and goat’s cheese.
Top with shredded fontina cheese.
Place under the broiler for 1–2 minutes or until the cheese is melted and golden.
Top with the mushrooms to serve.
Add the pomegranate arils if desired.
Sprinkle with sea salt.
'via Blog this'
Ingredients
16 (1/3 cup) fresh sage leaves
1/2 cup raw kale
1/3 cup shelled pistachios
1/3 cup grated parmesan cheese
1/2 cup olive oil
salt, to taste
crushed red pepper flakes, to taste
8-12 ounces button mushrooms
1/4 cup balsamic vinegar
4 tablespoons unsalted butter, softened
1/2 teaspoon garlic salt
1 loaf of artisan sourdough bread, sliced (use gluten free if needed)
6 ounces goat cheese
4 ounces fontina cheese, shredded
arils from one pomegranate (optional)
Instructions
To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined.
Stir in the crushed red pepper flakes.
Set aside.
Preheat oven to 215C.
Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat.
Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown.
Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes.
Keep warm.
Meanwhile, mix the remaining butter with the garlic salt in a small bowl.
Spread the butter onto one side of each piece of bread and place on a baking sheet.
Bake for 5-8 minutes or until lightly toasted.
Remove the toast and spread with pesto and goat’s cheese.
Top with shredded fontina cheese.
Place under the broiler for 1–2 minutes or until the cheese is melted and golden.
Top with the mushrooms to serve.
Add the pomegranate arils if desired.
Sprinkle with sea salt.
'via Blog this'
Thursday 9 April 2015
Basic Curry Powder.
Basic Curry Powder - Recipes - Spice Mountain:
Recipe:
There are hundreds of recipes that can be used to make a curry powder.
Here I have listed a few that I sometimes use.
You can adapt these recipes to suit your own taste and preferences.
Description:
Basic curry powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder
‘Sweet’ Curry powder:
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cayenne/ chilli powder
1/4 tsp spanish paprika
Curry powder:
1 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp ground cloves
1/4 tsp fenugreek
about 1/2 tsp turmeric
1/4 tsp cayenne/ chilli powder
How To Use Whole Seeds Instead Of Pre Ground Spices:
Step 1:
Place a small dry skillet over medium heat. When the skillet is hot,
add the seeds eg cumin, coriander seeds. Toast them overmedium heat, stirring constantly, until they are fragrant–about 30 seconds. Remove skillet from heat and allow seedsto cool completely.
Step 2:
Once cooled, pour them into a small, dry, nonreactive bowl.Add the remaining spices (eg chilli powder, turmeric) and stir to combine.
Step 3:
Grind spices in an electric spice grinder or use a mortar and pestle to pulverize them. If any spice husks or large pieces remain,pour the curry powder through a fine-mesh sieve.
Step 4:
Store your curry powder in an air-tight glass jar with a tight-fitting lid. Keep in a cool, dry place.
'via Blog this'
Recipe:
There are hundreds of recipes that can be used to make a curry powder.
Here I have listed a few that I sometimes use.
You can adapt these recipes to suit your own taste and preferences.
Description:
Basic curry powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne/ chilli powder
‘Sweet’ Curry powder:
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cayenne/ chilli powder
1/4 tsp spanish paprika
Curry powder:
1 tsp ground coriander
1/4 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp ground cloves
1/4 tsp fenugreek
about 1/2 tsp turmeric
1/4 tsp cayenne/ chilli powder
How To Use Whole Seeds Instead Of Pre Ground Spices:
Step 1:
Place a small dry skillet over medium heat. When the skillet is hot,
add the seeds eg cumin, coriander seeds. Toast them overmedium heat, stirring constantly, until they are fragrant–about 30 seconds. Remove skillet from heat and allow seedsto cool completely.
Step 2:
Once cooled, pour them into a small, dry, nonreactive bowl.Add the remaining spices (eg chilli powder, turmeric) and stir to combine.
Step 3:
Grind spices in an electric spice grinder or use a mortar and pestle to pulverize them. If any spice husks or large pieces remain,pour the curry powder through a fine-mesh sieve.
Step 4:
Store your curry powder in an air-tight glass jar with a tight-fitting lid. Keep in a cool, dry place.
'via Blog this'
The Rhubarb.
Rhubarb Pudding | The Rhubarb Compendium: "Ревень."
Rhubarb Bread Pudding
Ingredients:
1 1/2 c milk
2 eggs, slightly beaten
4 slices of toast, cubed
1 c rhubarb, sliced
1 c sugar
1/2 tsp cinnamon
Procedure:
Mix eggs and milk together. Add toast, rhubarb, sugar and cinnamon. Pour into buttered casserole. Bake at 350 for one hour, or until custard is set.
Rhubarb Bread Pudding
Ingredients:
4.00 slices bread
25.00 mL margarine
250.00 mL sugar
3.00 mL cinnamon
750.00 mL fresh rhubarb, cut in 3 cm pieces
25.00 mL margarine
Procedure:
Spread each bread slice with 5 mL margarine, then cut in 1 to 1.5 cm cubes. Combine sugar and cinnamon. Arrange half rhubarb on bottom of greased baking dish (20 cm square). Top with half bread cubes and half sugar mixture. Repeat. Dot with 25 mL margarine. Cover and bake 20 min at 190C, uncover and bake until lightly browned (20 to 25 min more). Serve with milk, if desired. Makes 6 servings.
Rhubarb Bread Pudding
Ingredients:
4 Bread slices
3/4 ts Cinnamon
3 tb Butter
3 c Rhubarb 1" pieces
1/2 c Sugar; granulated
Procedure:
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
'via Blog this'
Rhubarb Bread Pudding
Ingredients:
1 1/2 c milk
2 eggs, slightly beaten
4 slices of toast, cubed
1 c rhubarb, sliced
1 c sugar
1/2 tsp cinnamon
Procedure:
Mix eggs and milk together. Add toast, rhubarb, sugar and cinnamon. Pour into buttered casserole. Bake at 350 for one hour, or until custard is set.
Rhubarb Bread Pudding
Ingredients:
4.00 slices bread
25.00 mL margarine
250.00 mL sugar
3.00 mL cinnamon
750.00 mL fresh rhubarb, cut in 3 cm pieces
25.00 mL margarine
Procedure:
Spread each bread slice with 5 mL margarine, then cut in 1 to 1.5 cm cubes. Combine sugar and cinnamon. Arrange half rhubarb on bottom of greased baking dish (20 cm square). Top with half bread cubes and half sugar mixture. Repeat. Dot with 25 mL margarine. Cover and bake 20 min at 190C, uncover and bake until lightly browned (20 to 25 min more). Serve with milk, if desired. Makes 6 servings.
Rhubarb Bread Pudding
Ingredients:
4 Bread slices
3/4 ts Cinnamon
3 tb Butter
3 c Rhubarb 1" pieces
1/2 c Sugar; granulated
Procedure:
Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
'via Blog this'
Berry-Rhubarb Summer Pudding.
Ingredients:
1/2 cup dairy sour cream
1/2 cup whipping cream
2 cups fresh rhubarb sliced into
1/2-inch pieces
1/2 cup sugar
2 cups quartered strawberries
2 cups blackberries or raspberries
1 teaspoon lemon juice
Dash salt
1/2 of a 1-pound loaf of brioche or challah
Fresh berries
Procedure:
1. For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth. Cover with plastic wrap. Let stand at room temperature until thickened (24 to 36 hours). Refrigerate the creme fraiche.
2. For pudding: In a large saucepan, combine rhubarb and sugar. Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat. Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
3. Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened. Stir in blackberries; cook about 5 minutes more or till the berries fall apart. Remove pan from heat. Transfer fruit mixture to a non-metal bowl; cool. Stir in lemon juice and salt.
4. Remove the crust from the brioche; reserve the crust for another use. Cut the bread into 1/2-inch cubes.
5. Assemble pudding: In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer. Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer. Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes. Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture. Place cups on a baking sheet. Cover with waxed paper. Refrigerate the pudding overnight.
6. Serve dessert with some creme fraiche. Garnish with fresh berries.
Makes 6 to 8 servings.
Sunday 5 April 2015
Venison Sausages Braised in Red Wine.
Venison Sausages Braised in Red Wine - Venison - Recipes - from Delia Online:
Ingredients
450 g venison sausages
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper
Method
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.
Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.
Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.
After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.
To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.
Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
'via Blog this'
Ingredients
450 g venison sausages
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper
Method
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.
Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.
Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.
After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.
To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.
Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
'via Blog this'
Saturday 4 April 2015
Beet & Black Lentil Borsch.
Beet & Black Lentil Borscht + A Book | My New Roots:
Serves 6-8
Ingredients:
knob ghee
3 leeks
4 cloves garlic
pinch salt
4 bay leaves
4 sprigs fresh thyme or 1 Tbsp. dried, plus more for garnish if desired
4 medium beets
3 medium carrots
2 cups shredded cabbage of your choice
3 Tbsp. tomato paste
1 Tbsp. Dijon mustard
1 tsp. dried juniper berries (about 12)
1 tsp. caraway seeds
8-10 cups / 2+ liters vegetable broth
1 cup dried black lentils (Du Put lentils would also work)
2 tsp. apple cider vinegar
cracked black pepper to taste
olive oil for garnish
Directions:
1. If possible, soak lentils overnight or for up to 8 hours in pure water.
Drain and rinse well.
2. Prepare all vegetables.
Wash and slice the leeks into rounds.
Mince garlic.
Peel beets and grate using a food processor or julienne by hand (the beets break down too much when grated by hand).
Slice unpeeled carrots into rounds.
Shred cabbage.
3. In a large stockpot over medium heat, melt a knob of coconut oil or ghee.
Add leeks and salt and cook until tender, about five minutes.
Add garlic, cook 2 minutes until fragrant.
Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic.
Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needd), and lentils (reserve cabbage).
Bring to a boil, reduce to simmer and cook until the lentils are tender, about 15-20 minutes.
Add cabbage and vinegar, stir, and let cook for another 5 minutes.
4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper.
Drizzle with olive oil and serve. Enjoy.
'via Blog this'
Serves 6-8
Ingredients:
knob ghee
3 leeks
4 cloves garlic
pinch salt
4 bay leaves
4 sprigs fresh thyme or 1 Tbsp. dried, plus more for garnish if desired
4 medium beets
3 medium carrots
2 cups shredded cabbage of your choice
3 Tbsp. tomato paste
1 Tbsp. Dijon mustard
1 tsp. dried juniper berries (about 12)
1 tsp. caraway seeds
8-10 cups / 2+ liters vegetable broth
1 cup dried black lentils (Du Put lentils would also work)
2 tsp. apple cider vinegar
cracked black pepper to taste
olive oil for garnish
Directions:
1. If possible, soak lentils overnight or for up to 8 hours in pure water.
Drain and rinse well.
2. Prepare all vegetables.
Wash and slice the leeks into rounds.
Mince garlic.
Peel beets and grate using a food processor or julienne by hand (the beets break down too much when grated by hand).
Slice unpeeled carrots into rounds.
Shred cabbage.
3. In a large stockpot over medium heat, melt a knob of coconut oil or ghee.
Add leeks and salt and cook until tender, about five minutes.
Add garlic, cook 2 minutes until fragrant.
Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic.
Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needd), and lentils (reserve cabbage).
Bring to a boil, reduce to simmer and cook until the lentils are tender, about 15-20 minutes.
Add cabbage and vinegar, stir, and let cook for another 5 minutes.
4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper.
Drizzle with olive oil and serve. Enjoy.
'via Blog this'
Sopa de Ajo (Spanish Garlic Soup)
olive oil
13+ garlic cloves, peeled but left whole
4 slices stale country-style bread
1 tablespoon pimentón (smoked Spanish paprika)
1 tablespoon ground cumin
1 quart water
Pinch of saffron (optional)
4 eggs
salt and pepper
Coat the base of a heavy-bottomed pot with olive oil.
Lightly brown whole cloves of garlic.
Remove garlic with slotted spoon and reserve.
Brown the slices of stale bread on both sides in the garlic-infused oil. Remove from pot.
Add your spices – pimentón and cumin – and toast quickly in the warm pot. Then add the water, a pinch of saffron and the reserved sautéed garlic.
Let simmer for 30 minutes.
You can then either pass the soup through a sieve or food mill, or blend it to break up the garlic and allow it to permeate the broth.
Preheat oven to 180C.
Ladle broth into 4 individual crocks.
Crack one egg into each crock.
Top with a slice of the toasted garlic bread and bake in the oven just until egg is gently poached.
Season with salt and pepper to taste.
Variations:
When ladling soup into bowl, you can add blanched greens such as spinach, arugula, swiss chard or kale.
After topping the soup with the toasted bread, generously cover the top with cheese.
You can use any semi-soft cheese. You can also choose to sprinkle parmigiano or pecorino romano over the top.
13+ garlic cloves, peeled but left whole
4 slices stale country-style bread
1 tablespoon pimentón (smoked Spanish paprika)
1 tablespoon ground cumin
1 quart water
Pinch of saffron (optional)
4 eggs
salt and pepper
Coat the base of a heavy-bottomed pot with olive oil.
Lightly brown whole cloves of garlic.
Remove garlic with slotted spoon and reserve.
Brown the slices of stale bread on both sides in the garlic-infused oil. Remove from pot.
Add your spices – pimentón and cumin – and toast quickly in the warm pot. Then add the water, a pinch of saffron and the reserved sautéed garlic.
Let simmer for 30 minutes.
You can then either pass the soup through a sieve or food mill, or blend it to break up the garlic and allow it to permeate the broth.
Preheat oven to 180C.
Ladle broth into 4 individual crocks.
Crack one egg into each crock.
Top with a slice of the toasted garlic bread and bake in the oven just until egg is gently poached.
Season with salt and pepper to taste.
Variations:
When ladling soup into bowl, you can add blanched greens such as spinach, arugula, swiss chard or kale.
After topping the soup with the toasted bread, generously cover the top with cheese.
You can use any semi-soft cheese. You can also choose to sprinkle parmigiano or pecorino romano over the top.
Turkish bulgur and red lentil soup.
Couscous, bulgur and quinoa recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
A substantial soup, great as a meal in itself with a hunk of bread and perhaps a salad of dressed greens. Serves three to four.
For the soup
100g red lentils
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
3 garlic cloves, peeled and minced
1 tbsp tomato purée
1 litre stock (chicken or veg)
50g bulgur wheat (coarse or fine-both work)
1½ tsp sweet smoked paprika (depending on how spicy you like it)
1-2 tbsp thick yoghurt
For the flavoured oil
3 tbsp olive oil
20g butter
1 tsp dried mint (can replace with dried oregano but mint is what makes this soup special)
½ tsp sweet smoked paprika
Pick over the lentils, tip into a sieve and rinse well.
Warm the olive oil in a large saucepan over a medium-low heat and sauté the onion with the thyme and a good pinch of salt until softened and just beginning to turn golden.
Add the garlic and sauté for another minute.
Add the tomato purée, stir, then tip in the stock, bulgur, lentils and paprika.
Stir and bring to a boil.
Reduce to a simmer, cover and cook for 15-20 minutes, until the lentils and bulgur are very soft.
Purée in a food processor or with a stick blender if you prefer a smooth and creamy soup, or leave it as it is, adding a little more stock or water if it's too thick.
Season to taste.
While the soup is cooking make the flavoured oil.
Warm the olive oil in a pan with the butter until the butter has melted and the foaming subsides.
Remove from heat and stir in the dried mint (dried oregano) and paprika.
Serve the soup in warmed bowls with yoghurt and the flavoured oil trickled over the top, and sprinkled with a pinch or two of dried mint.
'via Blog this'
A substantial soup, great as a meal in itself with a hunk of bread and perhaps a salad of dressed greens. Serves three to four.
For the soup
100g red lentils
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
3 garlic cloves, peeled and minced
1 tbsp tomato purée
1 litre stock (chicken or veg)
50g bulgur wheat (coarse or fine-both work)
1½ tsp sweet smoked paprika (depending on how spicy you like it)
1-2 tbsp thick yoghurt
For the flavoured oil
3 tbsp olive oil
20g butter
1 tsp dried mint (can replace with dried oregano but mint is what makes this soup special)
½ tsp sweet smoked paprika
Pick over the lentils, tip into a sieve and rinse well.
Warm the olive oil in a large saucepan over a medium-low heat and sauté the onion with the thyme and a good pinch of salt until softened and just beginning to turn golden.
Add the garlic and sauté for another minute.
Add the tomato purée, stir, then tip in the stock, bulgur, lentils and paprika.
Stir and bring to a boil.
Reduce to a simmer, cover and cook for 15-20 minutes, until the lentils and bulgur are very soft.
Purée in a food processor or with a stick blender if you prefer a smooth and creamy soup, or leave it as it is, adding a little more stock or water if it's too thick.
Season to taste.
While the soup is cooking make the flavoured oil.
Warm the olive oil in a pan with the butter until the butter has melted and the foaming subsides.
Remove from heat and stir in the dried mint (dried oregano) and paprika.
Serve the soup in warmed bowls with yoghurt and the flavoured oil trickled over the top, and sprinkled with a pinch or two of dried mint.
'via Blog this'
Nourishing Soups for Cold and Flu Season.
2 tablespoons raw sesame oil
1-inch piece ginger root, peeled and cut into small pieces
4 medium carrots, peeled and julienned
10 ounces shitake mushroom, sliced
½ medium leek sliced
4 inches of daikon radish, julienned
½ cup dandelion leaves
2 tablespoons Tamari
8 cups of vegetable broth
1 block of extra firm tofu cut into cubes
Sauté all ingredients (through dandelion leaves) in sesame oil for 2 minutes. Add tamari.
Cook for another 2 minutes.
Add broth.
Bring to a boil and then simmer until vegetables are soft.
Add tofu.
Serves 6
'via Blog this'
1-inch piece ginger root, peeled and cut into small pieces
4 medium carrots, peeled and julienned
10 ounces shitake mushroom, sliced
½ medium leek sliced
4 inches of daikon radish, julienned
½ cup dandelion leaves
2 tablespoons Tamari
8 cups of vegetable broth
1 block of extra firm tofu cut into cubes
Sauté all ingredients (through dandelion leaves) in sesame oil for 2 minutes. Add tamari.
Cook for another 2 minutes.
Add broth.
Bring to a boil and then simmer until vegetables are soft.
Add tofu.
Serves 6
'via Blog this'
Friday 3 April 2015
Grilled cheese with bacon and dates.
Grilled cheese with bacon and dates:
Two slices thick cut bacon
Two slices of crusty country style bread - preferably olive bread (or rosemary bread)
about ¾ oz - 1 oz of thinly sliced gruyere
2-3 Medjool dates, pitted and thinly sliced
soft butter (unless you want to fry the sandwich in bacon fat, which totally works too)
Fry the bacon until crispy, then transfer to a paper towel lined plate to drain.
Pour the bacon fat out of the frying pan and reserve it for another use like frying eggs in the morning (or you can use the bacon drippings to fry your sandwich, but I actually prefer it fried with butter).
Construct the sandwich by putting half of the cheese on one slice of bread, then divide each bacon slice in half and pile them on that side of the sandwich and top this with the dates.
Top with the remaining cheese then close the sandwich with the second piece of bread and press it down to try to help it stay together. Use the butter to butter the outsides of the sandwich.
Heat your frying pan to medium heat and add the sandwich.
Cover, and cook until the bottom side is golden brown and the cheese is starting to get soft.
Flip the sandwich, cover again, and fry until the second side is deep golden brown and the cheese is gooey.
Transfer to a plate, slice in half and enjoy!
'via Blog this'
Two slices thick cut bacon
Two slices of crusty country style bread - preferably olive bread (or rosemary bread)
about ¾ oz - 1 oz of thinly sliced gruyere
2-3 Medjool dates, pitted and thinly sliced
soft butter (unless you want to fry the sandwich in bacon fat, which totally works too)
Fry the bacon until crispy, then transfer to a paper towel lined plate to drain.
Pour the bacon fat out of the frying pan and reserve it for another use like frying eggs in the morning (or you can use the bacon drippings to fry your sandwich, but I actually prefer it fried with butter).
Construct the sandwich by putting half of the cheese on one slice of bread, then divide each bacon slice in half and pile them on that side of the sandwich and top this with the dates.
Top with the remaining cheese then close the sandwich with the second piece of bread and press it down to try to help it stay together. Use the butter to butter the outsides of the sandwich.
Heat your frying pan to medium heat and add the sandwich.
Cover, and cook until the bottom side is golden brown and the cheese is starting to get soft.
Flip the sandwich, cover again, and fry until the second side is deep golden brown and the cheese is gooey.
Transfer to a plate, slice in half and enjoy!
'via Blog this'
Suspiciously delicious cabbage.
Cabbage for cabbage haters:
When you look at the list of ingredients, this dish doesn't seem like much.
But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive.
So very much more than the sum of its parts.
Serves 2-4 2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste
1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.
Stir in the onion and garlic and cook for about 5 minutes, until softened.
2 Stir in the ginger and cook for about a minute.
Then, add the cabbage, stirring well to coat it with the butter and other flavours.
Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.
3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.
Cover and continue to cook over a low heat for about 10 minutes.
Uncover, add salt and pepper to taste.
Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate.
Adjust the seasonings as desired and serve.
More recipe cabbage:
- The 10 best cabbage recipes | Life and style | The Guardian:
When you look at the list of ingredients, this dish doesn't seem like much.
But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive.
So very much more than the sum of its parts.
Serves 2-4 2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste
1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.
Stir in the onion and garlic and cook for about 5 minutes, until softened.
2 Stir in the ginger and cook for about a minute.
Then, add the cabbage, stirring well to coat it with the butter and other flavours.
Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.
3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.
Cover and continue to cook over a low heat for about 10 minutes.
Uncover, add salt and pepper to taste.
Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate.
Adjust the seasonings as desired and serve.
More recipe cabbage:
- The 10 best cabbage recipes | Life and style | The Guardian:
The Best Broccoli.
The Best Broccoli of Your Life - Amateur Gourmet:
"You preheat the oven to 220C.
Take broccoli - just two large bunches, cut into florets (but relatively big ones.)
Here’s the key: if you wash them - dry them THOROUGHLY.
I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.”
By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
Now, it’s easy.
Put the broccoli on a cookie sheet.
Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.)
Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.
I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli,
- add 1.5 Tbs more olive oil,
- 3 Tbs toasted pine nuts (I left those out),
- 1/3 cup of freshly grated Parmesan cheese.
She also has you add 2 Tbs julienned fresh basil, but I left that out too.
You won’t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.
I guarantee it; you will go ga-ga over it. I’m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch.
Broccoli for lunch?
After trying this, you’ll never want to eat anything else for breakfast, lunch or dinner ever again."
Similar recipe:
- Creamy Kale Soup.
- Kale Chips with Sea Salt & Smoked Paprika.
'via Blog this'
"You preheat the oven to 220C.
Take broccoli - just two large bunches, cut into florets (but relatively big ones.)
Here’s the key: if you wash them - dry them THOROUGHLY.
I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.”
By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
Now, it’s easy.
Put the broccoli on a cookie sheet.
Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.)
Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.
I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli,
- add 1.5 Tbs more olive oil,
- 3 Tbs toasted pine nuts (I left those out),
- 1/3 cup of freshly grated Parmesan cheese.
She also has you add 2 Tbs julienned fresh basil, but I left that out too.
You won’t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.
I guarantee it; you will go ga-ga over it. I’m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch.
Broccoli for lunch?
After trying this, you’ll never want to eat anything else for breakfast, lunch or dinner ever again."
Similar recipe:
- Creamy Kale Soup.
- Kale Chips with Sea Salt & Smoked Paprika.
'via Blog this'
Spring Turnip Soup with Garlic Chickpea Croutons.
Recipe: Spring Turnip Soup with Garlic Chickpea Croutons — Recipes from The Kitchn | The Kitchn:
Serves 4 to 6
For the garlic chickpea croutons:
1 1/2 cups cooked chickpeas (if from a can: rinsed, drained, and patted dry)
2 teaspoons garlic powder
1 1/2 tablespoons olive oil
Pinch of fine sea salt
For the soup:
2 tablespoons olive oil
2 large leeks, diced, white and light green parts only
4 cloves of garlic, minced
3 medium-sized turnips, scrubbed and cut into 1-inch pieces
1 large russet potato, scrubbed and cut into 1-inch pieces
3 teaspoons chopped fresh thyme
1/2 teaspoon paprika
5-6 cups vegetable stock (plus more if needed)
Salt and pepper, to taste
To make the chickpea croutons, preheat the oven to 200°C.
In a large bowl, toss the chickpeas with the garlic powder, olive oil, and salt.
Spread in a single layer on a parchment-lined baking sheet and bake in the oven until golden and crisp, 20 to 25 minutes.
Toss the chickpeas halfway through cooking time.
Remove from oven and set aside to cool.
To make the soup, heat olive oil in a large soup pot over medium-high heat.
Add the leeks and sauté until soft, about 5 minutes.
Stir in the garlic and cook for one more minute.
Add the turnips, potatoes, thyme and paprika.
Stir until the vegetables and spices are combined.
Add the vegetable stock and bring to a boil.
Reduce the heat and simmer until vegetables are tender, about 25 minutes.
Puree the soup with an immersion blender (or carefully transfer the soup to a high speed blender and puree).
Add more stock or water if soup is too thick.
Season to taste with salt and pepper.
To serve, lade soup into each bowl and top with garlic chickpea croutons and a pinch more of salt and pepper if needed.
Recipe Notes
Feel free to add your favorite herbs if you are not a thyme lover.
'via Blog this'
Serves 4 to 6
For the garlic chickpea croutons:
1 1/2 cups cooked chickpeas (if from a can: rinsed, drained, and patted dry)
2 teaspoons garlic powder
1 1/2 tablespoons olive oil
Pinch of fine sea salt
For the soup:
2 tablespoons olive oil
2 large leeks, diced, white and light green parts only
4 cloves of garlic, minced
3 medium-sized turnips, scrubbed and cut into 1-inch pieces
1 large russet potato, scrubbed and cut into 1-inch pieces
3 teaspoons chopped fresh thyme
1/2 teaspoon paprika
5-6 cups vegetable stock (plus more if needed)
Salt and pepper, to taste
To make the chickpea croutons, preheat the oven to 200°C.
In a large bowl, toss the chickpeas with the garlic powder, olive oil, and salt.
Spread in a single layer on a parchment-lined baking sheet and bake in the oven until golden and crisp, 20 to 25 minutes.
Toss the chickpeas halfway through cooking time.
Remove from oven and set aside to cool.
To make the soup, heat olive oil in a large soup pot over medium-high heat.
Add the leeks and sauté until soft, about 5 minutes.
Stir in the garlic and cook for one more minute.
Add the turnips, potatoes, thyme and paprika.
Stir until the vegetables and spices are combined.
Add the vegetable stock and bring to a boil.
Reduce the heat and simmer until vegetables are tender, about 25 minutes.
Puree the soup with an immersion blender (or carefully transfer the soup to a high speed blender and puree).
Add more stock or water if soup is too thick.
Season to taste with salt and pepper.
To serve, lade soup into each bowl and top with garlic chickpea croutons and a pinch more of salt and pepper if needed.
Recipe Notes
Feel free to add your favorite herbs if you are not a thyme lover.
'via Blog this'
Thursday 2 April 2015
Caramel Crepe Cake.
Caramel Crepe Cake | Williams-Sonoma Taste:
Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.
For the caramel:
1 cup (8 oz./250 g) granulated sugar
1/4 cup (2 fl. oz./60 ml) water
Pinch of salt
4 cups (32 fl. oz./1 l) heavy cream
For the crepe batter:
4 eggs
4 cups (32 fl. oz./1 l) milk
2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
2 Tbs. unsalted butter, melted
1 tsp. salt
1 tsp. vanilla extract
1/2 cup (2 oz./60 g) confectioners’ sugar
For finishing:
1 tsp. unsalted butter
Lightly sweetened whipped cream for garnish (optional)
Fresh berries for garnish (optional)
Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.
For the caramel:
1 cup (8 oz./250 g) granulated sugar
1/4 cup (2 fl. oz./60 ml) water
Pinch of salt
4 cups (32 fl. oz./1 l) heavy cream
For the crepe batter:
4 eggs
4 cups (32 fl. oz./1 l) milk
2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
2 Tbs. unsalted butter, melted
1 tsp. salt
1 tsp. vanilla extract
1/2 cup (2 oz./60 g) confectioners’ sugar
For finishing:
1 tsp. unsalted butter
Lightly sweetened whipped cream for garnish (optional)
Fresh berries for garnish (optional)
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