recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield
119,"2017-09-25 02:59:00","Chicken Thighs with Mushrooms and Shallots","1 Tbsp olive oil 3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat 1/2 teaspoon salt 1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms if available for extra mushroom flavor) 1/2 cup chopped shallots 3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon) 1/2 cup chicken stock 1/2 cup dry white wine 2 Tbsp heavy whipping cream Freshly ground black pepper 1 Tbsp chopped fresh parsley","Be prepared for a little bit of splattering from browning the chicken. To avoid this you can dredge the chicken pieces first in a little flour. I wanted a gluten-free chicken dish so am not taking that step. You can make this dish with skin-on chicken breasts, they will take less time to cook in the oven than thighs. Even if you don't eat the skin, please cook the chicken with the skin on in this recipe. The skin protects the chicken from drying out.","1 Preheat oven to 350°F. 2 Brown the chicken on the stovetop: Heat olive oil in a large wide skillet on medium high heat. Pat dry the chicken pieces and lay them skin-side down in the pan to brown. Sprinkle with 1/4 teaspoon of salt. Cook without moving the chicken (allowing them to brown) until they are golden brown, about 7-8 minutes. 3 Bake the chicken in the oven: Place the chicken pieces skin-side up in a roasting pan. Roast in a 350°F oven for 20 to 30 minutes, or until the internal temperature of the chicken is 165°F. (Cooking time depends on the size of the chicken thighs, and how long you've cooked them in the skilled first.) 4 Sauté mushrooms: While the chicken is roasting, thickly slice the mushrooms. Remove all but 1 Tbsp of the fat in the pan (do not put down the drain or you will clog your pipes). Heat the pan on medium high heat and add the mushrooms to the pan. Stir to coat with the fat in the pan. 5 Add shallots and tarragon: Cook for a couple of minutes until the mushrooms begin to brown and release some of their water. When the mushrooms are glossy, add the chopped shallots and tarragon and stir. Cook for another minute. 6 Add stock, wine, then cream: Add the stock and the white wine to the pan and increase the heat to high. Let the liquid reduce by half. Taste and if it needs salt, add 1/4 teaspoon or more of salt. Sprinkle with black pepper. Stir in the cream. Lower temp to medium. Let simmer for a minute. 7 Serve: To serve, place the mushroom shallot sauce in the bottom of a serving dish. Place the chicken pieces on top. If there are any drippings in the baking pan, pour them over the chicken. Sprinkle with parsley.","Chicken and mushrooms naturally love each other, especially with a creamy sauce. This recipe is quick and easy, and uses just a little bit of cream to pull everything together. Most of the flavor comes from the chicken and mushrooms themselves, with help from shallots and tarragon. Pro tip: tarragon loves both chicken and mushrooms. You want to add a special note to your chicken dish? Add tarragon. Want a mushroom soup recipe that will have your friends begging for the recipe? Add tarragon. Just don’t add too much. A little is all you’ll need. In this recipe we are browning the chicken thighs skin side down first, then finishing their cooking in the oven. Chicken thighs release a lot of fat, even if you’ve trimmed the excess at the start. Cooking the thighs this way allows you to monitor the amount of fat you want in the finished dish. While the chicken pieces are cooking in the oven, we get rid of most of the rendered fat in the pan, and cook the mushrooms and shallots in the remaining pan drippings. We add some stock, some white wine, let it boil down a bit, and swirl in some cream. When the chicken is done, so is the sauce. Easy!","Elise Bauer",,"Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.","Elise Bauer","Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.","5 minutes","25 minutes","Serves 3 to 4"
120,"2017-09-25 02:59:02","Pasta e Fagioli","3 Tbsp olive oil 1 cup chopped onion 1 large carrot, peeled and chopped 1 large celery stalk, chopped 2 large garlic cloves, minced 1/4 teaspoon chile flakes 1 teaspoon Italian seasoning 6 cups chicken or vegetable stock for vegetarian option 1 cup chopped peeled tomatoes, fresh or canned 1/2 pound ditalini pasta 2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups of freshly cooked beans*) 1/4 cup chopped parsley Salt and black pepper to taste * To cook the beans from scratch, start with 1 3/4 cups dry beans. Either soak them overnight in water, or cover them with boiling water and let them sit for an hour, then drain. Place the soaked beans in a pot, cover with two inches of water, bring to a simmer, and cook until tender, about an hour.","Ditalini pasta is commonly used for pasta e fagioli, but you can use any short pasta—or you can break up vermicelli into small bits.","1 Sauté onions, carrots, celery, garlic: Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrot and celery for 2-3 minutes, until its soft and translucent. Add the garlic, chile flakes and Italian seasoning and sauté another minute. 2 Add stock, tomatoes, pasta: Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer. 3 Add beans, parsley: When the pasta is al dente, add the beans and cook another 2-3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.","Please welcome Hank as he shares a simple Italian classic, pasta e fagioli, or pasta and bean soup! ~Elise Pasta e fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place’s menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis. Fagioli, aka fazool (which is Neapolitan dialect for the standard Italian word for “beans”), is a peasant dish, a just simple soup of pasta and beans and veggies. It’s also a dish of a thousand variations. Some cooks’ pasta e fagioli is so thick it’s basically a pasta dish. Some people use so much tomato the fazool looks like a tomato soup with pasta and beans. Sometimes you’ll see white beans, sometimes borlotti beans (basically the same thing as cranberry beans), and sometimes even kidney beans. Once in a while you’ll see meat, either leftover bits of meatloaf or tiny meatballs, like the ones you see in Italian wedding soup. This version is more of a chicken soup with beans and pasta and a little tomato. You can add more tomato if you’d like. I will often drizzle a little good olive oil over the soup at the end, or grate some parmesan cheese over it. One thing to remember about this soup: Because it has pasta in it, you either need to eat it all at one sitting, or resign yourself to the fact that the pasta will continue to absorb the soup as it rests in the fridge. So the next day it will be thicker, almost like a French potage. Still good, but different. Buon appetito! Updated from the recipe archive. First published March, 2013.","Hank Shaw",,"Pasta e fagioli, or pasta ""fazool"". A classic Italian soup of beans and short pasta with tomatoes and vegetables.","Elise Bauer","Pasta e fagioli, or pasta ""fazool"". A classic Italian soup of beans and short pasta with tomatoes and vegetables.","15 minutes","35 minutes","Serves 4-6"
121,"2017-09-25 02:59:05","Ham and Potato Soup","2 Tbsp olive oil 1 1/2 cups chopped onion 3/4 cup chopped parsnips or carrots 3/4 cup chopped celery 1 minced garlic clove 1 meaty ham bone from a ham, or a meaty ham shank 6 cups low sodium chicken stock 2 bay leaves 2 sprigs thyme 2 pounds Russet potatoes, peeled, and cut into 3/4-inch cubes 1 1/2 cups cubed ham (if using a ham bone), 3/4-inch dice 1/2 teaspoon ground pepper 1/4 cup whipping cream Salt to taste","You can either make this soup using leftover ham and a ham bone or you can use a meaty ham shank. If you use a ham bone, you'll add the chopped ham at the end of cooking. If you are using a ham shank, after the soup cooks with the ham shank, you'll need to remove it, cut away the meat, chop the meat, and return it to the soup.","1 Heat olive oil in a large, thick-bottomed pot or Dutch oven on medium high heat. Add the onions, parsnips or carrots, celery, and sauté for 7 to 8 minutes. Add the garlic and cook for a minute more. 2 Add the ham bone or ham shank to the pot. Add 6 cups of stock. Add bay leaves and thyme. Bring to a boil, lower the heat to maintain a simmer. Cover and simmer for 45 minutes. 3 Add the potatoes and simmer for 15 more minutes, until they are cooked through. Remove the ham bone or ham shank from the soup. Purée half of the soup so that some of the potatoes get puréed to give the soup body, and there are still whole chunks of potatoes for texture. 4 If using a ham shank, cut away the meat and chop into 3/4-inch cubes. Add the chopped ham and black pepper to the soup. 5 Stir in the cream. Taste for salt and pepper and add more if needed.","Is there anything better on a cold winter day than a big bowl of hearty ham and potato soup? True, there is some close competition from white bean and ham soup. Come to think about it, both versions are at the top of my list. This recipe is for the potato and ham variety. You can use either a leftover ham bone and some ham from a glazed ham or you can use a meaty ham shank. You could even use a ham hock, but the hocks aren’t as meaty as the shanks, so if you use hocks, you’ll likely need extra ham. I’m using chicken stock for this soup, along with the broth that the ham bone or shank naturally creates while it cooks. I’m doing this to save time. If you want to make the soup entirely with the broth that comes from a leftover ham bone, you can easily do that. Just cover the ham bone with water and pot, bring to a simmer, cover and let cook for an hour before starting the recipe. You could probably also just put the bone in a slow cooker with some water overnight to make some ham stock. Whether you use chicken stock or not, both methods work fine, you’ll save an hour if you use chicken stock, and you will likely need to add less salt. Speaking of salt! Potatoes need more than a little salt to taste good. Ham has plenty of sodium. So, good match right? Yes, this is one of the reasons they taste so good together. But you do need to taste and adjust for salt, every time. If the soup seems bland, add salt until it is no longer bland. If the soup is too salty for you, add more potatoes.","Elise Bauer",,"Hearty Ham and Potato Soup, with ham shank or leftover ham bone and russet potatoes. Perfect for chilly weather!","Elise Bauer","Hearty Ham and Potato Soup, with ham shank or leftover ham bone and russet potatoes. Perfect for chilly weather!","10 minutes","1 hour, 30 minutes","Serves 6"
122,"2017-09-25 02:59:08","How to Make Chicken Stock",,,"Method 1: Leftover Chicken Bones Leftover bones and skin from a cooked or raw chicken carcass Celery (especially celery tops) Onions Carrot Parsley Salt Pepper 1 Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley. Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper. 2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface. 3 Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve. 4 If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store. Method 2: Chicken Stock with Raw Chicken Backs, Wings, and/or Legs 1 Tbsp olive oil 4 to 5 lbs of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, that have been hacked with a cleaver into 2-inch pieces (you can ask your butcher to prepare the chicken pieces this way) 1 large yellow onion, quartered (no need to peel) 1 large carrot, cut into 2-inch segments Celery tops and 1 large celery rib, cut into 2-inch segments 1 bunch of parsley Leek or green onion greens (if you have them) 1 bay leaf 6 quarts of cold water 1 Tbsp salt 1 Coat the bottom of a large stock pot (12 quart), with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and stir the pot, cooking and occasionally stirring until the chicken is no longer pink. 2 Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot. Cover with 6 quarts of cold water. 3 Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer at a low simmer, uncovered, for 4 to 6 hours. 4 Use a large metal spoons with holes in it (or a ""spider ladle"") to ladle out the cooked chicken and vegetables. (These aren't really good to eat, by the way, because after 4 hours of cooking, all of the nutritional value has been cooked out of them.) Discard. 5 Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or if using a very fine mesh sieve no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids. 6 Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are storing concentrated stock, which takes less room in the freezer or refrigerator. When you are ready, pour into jars. If you are freezing, you may want to ladle off some of the excess fat on the surface. (The fat helps preserve the stock in the fridge, but doesn't help it in the freezer.) If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid. (Otherwise, the expanding ice stock will break the jar.) Let the stock cool in the sealed jars completely before freezing. Stock should last a week or so in the fridge, and several months in the freezer. Method 3: Quick Chicken Stock 4 lbs of chicken backs, wings, and/or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way. 1 large yellow onion, chopped Olive oil 2 quarts of boiling water 2 teaspoons of salt 2 bay leaves 1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl. 2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes. 3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil. 4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then cover and barely simmer for about 20 minutes. 5 Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids. (It helps to remove the big pieces of bone with a slotted spoon first.) Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the refrigerator or frozen for several months.","Making homemade chicken stock is easy! Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones. There are several ways to make chicken stock. Three of our favorite methods are presented here. The first method uses the leftover bones from a chicken carcass and vegetables (which means it’s practically free), and takes several hours of slow cooking. We often use this method when we’ve roasted a chicken and have a leftover carcass. It’s a great way to not let good bones go to waste. In the second method, we start with chopped raw chicken backs and/or wings, and sauté them first to brown them for flavor. Then add onion, carrots, parsley, and leek or onion greens, and cover with several inches of cold water. This we simmer for 4 to 6 hours and then strain. The third method is a quick version of the second. You can make stock easily in about an hour this way, again starting with backs and wings.","Elise Bauer",,"Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.","Elise Bauer","Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.",,,"About 2 to 3 quarts of stock"
123,"2017-09-25 02:59:09","African Chicken Peanut Stew","2-3 pounds chicken legs, thighs and/or wings 3 Tbsp vegetable oil 1 large yellow or white onion, sliced A 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 2-3 pounds sweet potatoes, peeled and cut into chunks 1 15-ounce can of crushed tomatoes 1 quart chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 Tbsp ground coriander 1 teaspoon cayenne, or to taste Salt and black pepper 1/4 to 1/2 cup of chopped cilantro","Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.","1 Brown the chicken. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 2 Sauté the vegetables. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. 3 Cook the stew. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 4 Remove bones and chop the cooked chicken. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.","Like peanut butter? Chicken? Then this African chicken peanut stew by Hank is for you. Perfect for chilly weather. ~Elise Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy, especially because I never would have thought to do this 20 years ago, when I met some fellow University of Wisconsin students from Ghana who made this stew at their apartment. Chicken groundnut stew is, in various forms, common all over West Africa, and this is my version, inspired by my colleagues at UW. The best way to make this stew is with two whole stewing hens—older chickens available at Asian and Latin markets. You start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens. This is a bit labor-intensive for most, so I normally use pre-cut chicken parts: legs, wings and especially thighs. This stew is just made for chicken thighs. What is a little unusual about how you make the stew is that you first brown the chicken and then stew it on the bone. You can certainly eat it off the bone in the stew, but this is messy, so I prefer to fish out the meat and shred it. Why bother with the bones and skin at all? They add a ton of flavor to the stew. Sweet potatoes or yams are a must in the African version, but if you hate them, use regular potatoes or turnips. The stew is supposed to be pretty spicy, so I normally use a lot of hot sauce thrown in at the end of the cooking. I only call for 1 teaspoon of cayenne here, because no matter how chile-adverse you are, it ought to have at least a faint bite of heat. If you truly can’t take chiles, skip the cayenne. But someone in Ghana will cry. From the recipe archive, first posted 2010.","Hank Shaw",,"A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.","Elise Bauer","A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.","20 minutes","1 hour, 55 minutes","Serves 6-8"
124,"2017-09-25 02:59:12","Salmon Patties","1 (14.75 ounce) can salmon, undrained and flaked 1 slice of bread, shredded 3 Tbsp chopped green onion, including the green parts 1 medium garlic clove, minced 1 Tbsp fresh chopped dill weed, or 1 teaspoon dried 3 Tbsp minced green bell pepper 1 Tbsp flour 1 egg 1/2 teaspoon sweet paprika 1 teaspoon lemon zest 2 teaspoons lemon juice 1/2 teaspoon salt Several turns of freshly ground black pepper 3 Tbsp olive oil",,"1 Mix patty ingredients: In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper. 2 Form into 8 patties, each about 1/2 inch thick. 3 Brown in skillet: Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.","Raising six kids on a teacher’s salary, my parents were always cooking on a budget. Being Catholic, with the requirement back then of meatless Fridays, Lent or not, this meant that we ate a lot of tuna macaroni salad and fried fish. My mother often made tuna patties for us, and less frequently, because they were more expensive, salmon patties. For several years my father and I tried to talk my mother into making salmon patties again for us. For some unfathomable reason, she refused, even going as far to claim that she never made them in the first place. A fter a while we gave up and my father set about to make these salmon patties himself, with his own spur-of-the-moment recipe. Salmon patties, or salmon cakes, are wonderfully easy to make. The base is just cooked salmon, shredded bread, bread crumbs or even saltines, chopped onion, and egg to bind it all into patties, which are then quickly fried. In this recipe my father dresses up the patties with garlic, dill, bell pepper, and paprika. I’ve added some lemon zest and lemon juice. You could also add parsley, Old Bay seasoning, Worcestershire sauce, or cilantro. Feel free to improvise!","Elise Bauer",,"Quick and easy salmon patties with cooked salmon, bread, green onion, dill, bell pepper, egg, lemon, and paprika.","Elise Bauer","Quick and easy salmon patties with cooked salmon, bread, green onion, dill, bell pepper, egg, lemon, and paprika.","15 minutes","10 minutes","Serves 4"
125,"2017-09-25 02:59:15","Bean and Bacon Soup","1 pound dry Great Northern white beans, covered with a couple inches of water and soaked overnight 5 ounces of bacon, cut into 1/2-inch wide pieces 2 cups chopped onion (1 large onion) 3/4 cup chopped celery (about 2 ribs of celery) 3/4 cup chopped carrots (1 large carrot) 3 cloves garlic, minced (about 1 tablespoon) 6 cups chicken stock 2 bay leaves 1 Tbsp fresh thyme 2 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 3 Tbsp tomato paste 1/2 teaspoon paprika 1 ounce bacon (1 to 2 slices), cooked and crumbled for garnish (optional) 2 Tbsp chopped fresh parsley for garnish (optional)","In this recipe we are making the bean soup starting with dry beans that we soak overnight. If you don't have time to soak beans overnight, you can put the beans into a pot of water, bring the water to a boil, remove from heat, and let sit for hour, and then drain. Pre-soaking the beans will help them cook faster. If you would rather work with canned beans, use 3 to 4 15-ounce cans of drained white beans and cook them in step 3 for only 15 minutes, not an hour.","1 Drain the beans: Drain the beans that have been soaking in water. (If you haven't already soaked the beans, and you don't have time to do so overnight, you can put them in a large pot of water, bring to a boil, remove from heat and let sit for an hour, then drain.) 2 Cook the bacon and vegetables: Put the bacon into a large (5 to 6 quart) thick-bottomed Dutch oven on medium high heat. Let the bacon cook for a minute or two to start rendering out some of its fat, then add the chopped onion, celery, and carrots. Lower the heat to low, cover and cook for 12 to 15 minutes, until vegetables are completely cooked through and softened. Add the garlic and cook a minute more. 3 Add beans, stock, seasonings, simmer: Add the drained beans to the pot. Add the stock, the bay leaves, thyme, salt and pepper. Increase heat to high to bring to a simmer, then lower the heat to maintain a simmer, partially covered, for 1 hour or until the beans are very soft. 4 Add tomato paste and paprika: Stir in the tomato paste and the paprika. Cook for 5 more minutes. 5 Purée half the soup: Remove the bay leaves. Using an immersion blender, purée most of the soup. You don't want the soup to be perfectly smooth, but you want to purée enough of it so that the beans create a creamy base. Add more salt and pepper to taste. Garnish with crumbled cooked bacon and chopped parsley to serve.","Did your father ever tell you that when “he was a kid, he walked 10 miles to school everyday, barefoot, in the snow”? My dad did, and I believed him for years. He was from Minnesota; they had snow there. We lived in LA—palm trees, no snow. How was I to know? We grew up with hearty soups, even though in Los Angeles there was maybe one month a year when it really made sense to eat them. So now, anytime it’s cool enough to wear socks, it’s soup weather as far as I’m concerned. Right? Speaking of which, I’m always delighted by how good pork, in any form, and beans are together. This classic Bean and Bacon Soup is the brother to White Bean and Ham Soup, and is just as belly warming. There’s just enough bacon to give the white bean soup plenty of flavor, but not so much as to weigh you down. We’ve puréed about half of the soup so that it is chunky, with a creamy based that comes from the beans. Enjoy!","Elise Bauer",,"Classic bean and bacon soup with white beans, onion, celery, carrot, garlic, and plenty of bacon!","Elise Bauer","Classic bean and bacon soup with white beans, onion, celery, carrot, garlic, and plenty of bacon!","15 minutes","1 hour, 30 minutes","Serves 6 to 8"
126,"2017-09-25 02:59:21","Cauliflower Cheddar Soup","2 Tbsp butter 2 cups sliced onion 1 1/2 cups sliced celery (about 2 to 3 ribs) 1/2 cup sliced carrot (1 small carrot) 1 1/2 Tbsp minced garlic 2 yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups 6 cups chicken stock 6 cups of roughly chopped cauliflower florets (see How to Cut and Core Cauliflower) 2 bay leaves 1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 1/2 cups grated sharp cheddar cheese (about 6 ounces) 1 teaspoon Worcestershire sauce",,"1 Sauté the onions, celery, carrots, garlic: Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery, and carrots. Cook for 5-8 minutes until the onions are softened. Add the minced garlic and cook a minute more. 2 Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender. 3 Purée until smooth: Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth. 4 Add the cheddar cheese and Worcestershire: Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce. Add more salt and pepper to taste, if needed. Delicious with crusty bread.","Every fall, when the days get shorter and the nights colder, at some point I reluctantly give up wearing shorts and flips flops. Did you know there are only two real seasons here in Sacramento? Flip flop and shorts season, and jeans and socks season. It’s when your feet tell you, “Hey put on some socks!” that you know autumn has truly arrived. That’s when the soup pot comes out and you look forward to filling it with something warm and comforting. It’s still flip-flop season here, at least during the day, but the chilly weather will be coming soon (if not already where you are). So we’re cooking up new soup recipes. We made this cauliflower cheddar soup the other day, and wow! Okay, now I don’t feel so bad about saying goodbye to summer. It’s smooth and creamy without any cream. It’s packed with cauliflower and uses just enough cheddar cheese to give it flavor, but not so much that you think you’ve swallowed a brick. A teaspoon of Worcestershire sauce swirled in at the end helps intensify the cheese flavor. If you make it, and I hope you do make it, please let us know in the comments how you like it. If you make changes or substitutions, please let us know about those too!","Elise Bauer",,"Best soup ever on a chilly day! Delicious, smooth, creamy cauliflower soup with sharp cheddar cheese","Elise Bauer","Best soup ever on a chilly day! Delicious, smooth, creamy cauliflower soup with sharp cheddar cheese","20 minutes","40 minutes","Serves 6 to 8"
127,"2017-09-25 02:59:26","Pasta Pomodoro with Shrimp","1/2 pound angel hair pasta 3/4 pound raw, peeled, deveined shrimp (medium sized) 4 medium ripe tomatoes 3 cloves garlic, minced 1/3 cup torn fresh basil leaves 3 Tbsp olive oil (divided, 1 Tbsp and 2 Tbsp) Salt Pepper","To safely defrost frozen shrimp, place in a bowl of ice water.","1 Blanch and peel the tomatoes: Fill a large pot with 2 quarts of water. Bring to a boil. (You will be using this water to both blanch the tomatoes and boil the pasta.) Core the tomatoes and use a sharp knife to cut a small X into the bottom end of each tomato. When the water is boiling, use a slotted spoon to lower the tomatoes into the water. Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes with a slotted spoon to a bowl of icy water, saving the blanching water. Peel off the tomato skins from the tomatoes. Cut the tomatoes crosswise in half, and squeeze out most of the seeds and juices. Chop the tomatoes into 1-inch pieces. 2 Sauté the shrimp: Heat 1 Tbsp of olive oil in a large sauté pan on medium high heat. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp over in the pan. Lower the heat to medium. 3 Add garlic, tomatoes, basil: Add the garlic, cook a minute more. Add the chopped tomatoes and basil. Sprinkle with salt. Cook for a minute more and remove from heat. 4 Cook the angel hair pasta: Add a tablespoon of salt to the water you used to blanch the tomatoes. Bring to a boil again. Add the angel hair pasta and cook for 3 minutes. 5 Add cooked pasta to shrimp and tomatoes: Drain the pasta and immediately add to pot with the shrimp and tomatoes. Drizzle the pasta with 2 Tbsp of olive oil. Then stir the pasta in with the shrimp and tomatoes. Serve immediately or at room temp.","What’s your go-to quick midweek meal? Mine often involves angel hair pasta, because it cooks in only 3 minutes. My other standby is shrimp, which also cooks almost as fast. In this Pasta Pomodoro with Shrimp we are using both, and tossing them with quickly cooked fresh tomatoes (that’s the “pomodoro” part), garlic, and basil. You could use canned tomatoes, but if tomatoes are in season, and they are ripe and juicy, you can use them with hardly any extra time. September is peak tomato season here in Sacramento, even more than August. Our tomatoes are all ripening at once, catching the last rays of sunshine before we slip into fall. They’re sweet and ripe, perfect for using for a quick pasta dish like this one. Fresh tomatoes do require peeling which you can easily accomplish by scoring them and blanching them in boiling water. Our trick for saving time? Since you’re already boiling water for the pasta, you can use that water for a minute to blanch the tomatoes, before cooking the pasta.","Elise Bauer",,"Pasta Pomodoro—angel hair pasta tossed with sautéed shrimp, garlic, tomatoes, and basil. Only 30 minutes!","Elise Bauer","Pasta Pomodoro—angel hair pasta tossed with sautéed shrimp, garlic, tomatoes, and basil. Only 30 minutes!","10 minutes","20 minutes","Serves 3 to 4"
128,"2017-09-25 02:59:28","Baked Chicken with Cherry Tomatoes and Garlic","2 pounds (900 g) bone-in, skin-on chicken thighs, trimmed of excess fat 1/2 teaspoon kosher salt 2 cups of cherry tomatoes (a heaping basket or 25 to 30 cherry tomatoes) 6 whole cloves garlic, peeled 1 1/2 Tbsp balsamic vinegar 1 1/2 teaspoons olive oil 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)","This dish produces a lot of flavorful liquid. You can use it for dipping crusty toasted bread. Or, you can remove the chicken, tomatoes, and garlic to a serving dish and pour the strained liquid into a small saucepan and boil until reduced to a thicker sauce. You can pour this sauce back over the chicken or pour it over rice or pasta. The recipe calls for bone-in thighs. If you make it with boneless thighs you may need to reduce the cooking time by a few minutes. The recipe calls for skin-on thighs. If you make it with skinless thighs, try to cover the thighs as much as you can with the tomatoes, to help prevent the meat from drying out. If you make it with skinless breasts, do the same, and reduce the cooking time to 25 minutes.","1 Arrange chicken thighs in casserole dish, sprinkle with salt: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt. 2 Preheat oven to 375°F (190°C). 3 Prep cherry tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil. 4 Place tomatoes, garlic, rosemary around chicken: Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes. (If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.) 5 Bake: Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle. Serve with toasted crusty bread, buttered noodles, or rice. (Skip for paleo option, skip bread and noodles for gluten-free versions.)","September always catches me unawares. It seems that one day we are wilting in the heat while neighborhood kids shoot hoops well past dusk (how can they see in the dark?). The next day a cool breeze comes in, the block is eerily quiet, the kids back at school. Even though summer isn’t officially over till later in the month, for all practical purposes, it’s gone. Playtime has passed. We put on our worker bee wings and get ready for the fall. This baked chicken dish is made for busy days. It takes all of 10 minutes of hands on time, and 45 minutes in the oven. Cherry tomatoes can still easily be found at the market, or in your garden in many parts of the country. A few cloves of garlic, a couple sprigs of rosemary, some balsamic, salt, and chicken thighs are all you’ll need. The chicken and tomatoes will produce plenty of juice, which you can use for dipping crusty bread, or reduce further and serve as a sauce over the chicken. My mother and father stopped by the other day for lunch and I served them this chicken. They both gave it two thumbs up for taste and my mom gave extra points for simplicity. Enjoy!","Elise Bauer",,"Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.","Elise Bauer","Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.","5 minutes","50 minutes","Serves 4 to 6"
129,"2017-09-25 02:59:31","Easy Buttered Noodles","1/2 pound egg noodles 2 Tbsp butter 2 Tbsp grated Parmesan cheese 1 Tbsp chopped fresh parsley Salt and pepper to taste",,"1 Cook the noodles: Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles. 2 Add butter, cheese, parsley: Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.","Who doesn’t love buttered noodles? The only problem I have with them is that I can easily eat them all if they’re set before me. Noodles, butter, Parm, and parsley. That’s it, with a little salt and pepper. Serve them with chicken, pork chops, or steak. Make extra!","Elise Bauer",,"Easy buttered egg noodles with grated Parmesan cheese, parsley, and plenty of butter!","Elise Bauer","Easy buttered egg noodles with grated Parmesan cheese, parsley, and plenty of butter!","10 minutes","8 minutes","Serves 4"
130,"2017-09-25 02:59:36","Chicken Piccata","2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets 1/2 cup flour 1/4 teaspoon salt Pinch ground black pepper 3 Tbsp grated Parmesan cheese 4 Tbsp olive oil 4 Tbsp butter 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc) 2 Tbsp lemon juice 1/4 cup brined capers 2 Tbsp fresh chopped parsley",,"1 Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. 2 Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. 3 Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce. 4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.","Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire. It’s perfect for a quick midweek meal!","Elise Bauer",,"Easy Chicken Piccata! Takes 20 minutes to make. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.","Elise Bauer","Easy Chicken Piccata! Takes 20 minutes to make. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.","5 minutes","15 minutes","Serves 4"
131,"2017-09-25 02:59:39","Dump Cake from Scratch","For the fruit: 3 pounds (1.36 kilograms) fresh or frozen fruit (like berries, sliced peaches, sliced apples, sliced plums, etc.) 1/2 cup (100 grams) sugar, plus more to taste 2 1/2 tablespoons cornstarch 1/8 teaspoon kosher salt For the cake: 1 cup (200 grams) sugar 1 1/4 cups (175 grams) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 3/4 cup (170 grams) melted unsalted butter Vanilla ice cream, to serve",,"1 Preheat the oven to 375°F. 2 Prepare the fruit: Combine the fruit, sugar, cornstarch, and salt in a 9-x-13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn't not need to be thawed before baking.) Spread the mixture into an even layer. 3 Add the cake topping: Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top. 4 Bake the cake: Bake for 35 to 45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook. Serve warm with vanilla ice cream. Leftover cake can covered and refrigerated for a few days.","I was first introduced to the concept of a dump cake when I was in high school. It quickly became a favorite of my mom’s because it was so easy and convenient – and, of course, everyone loved eating it! Classic dump cakes, my mom’s included, were made with canned pie filling, a box of dry cake mix, and melted butter. The ingredients were dumped into the pan — fruit first, then cake mix, followed by the melted butter. No mixing; just layer and bake. The whole thing came out of the oven resembling something between a cobbler and streusel. As much as I loved dump cakes back then, I have a few issues with them now. Besides the cringe-worthy name, most dump cakes are way too sweet and can be kind of a one-note experience. Using canned pie filling and cake mix also means loads of preservatives and who knows what else going into your cake. Dump cakes from scratch are so much better! First of all, you get to use whatever fruit you want and you can control the amount of sugar you use. Use whatever fresh fruit is in season, use frozen fruit, or go for a mix. For today’s recipe, I used frozen berries with a few ripe peaches. Instead of cake mix, I use a simple mix of flour, baking powder, and salt. Sprinkle this over the fruit, add some generous puddles of melted butter, and put it in the oven to bake. The real beauty of this recipe? It is just as easy as the original. It uses ingredients you already have on hand and can be assembled in minutes. It resembles the dump cakes of my youth, but tastes so much better. No more one-note dump cake!","Cindy Rahe","September 10, 2017","Classic dump cake from scratch! No canned pie filling, no cake mix. Real ingredients, but just as easy!","Cindy Rahe","Classic dump cake from scratch! No canned pie filling, no cake mix. Real ingredients, but just as easy!","15 minutes","35 minutes","About 12 servings"
132,"2017-09-25 02:59:43","Chocolate Cranberry Zucchini Muffins","1 cup (150g) all-purpose flour 1 cup (110g) almond flour 1/3 cup (28g) unsweetened Dutch process cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 large eggs 1/3 cup (113g) honey 1/4 cup (50g) olive oil 1/4 cup buttermilk 1 teaspoon vanilla extract 3 cups grated zucchini (3 to 4 medium zucchini; see Recipe Note) 1 cup fresh or frozen whole cranberries 2 tablespoons coarse sugar, such as turbinado sugar 3 tablespoons chopped green pistachios Special equipment: 12-cup muffin tin","From Sally Vargas: ""These muffins prove that any time of day is a good time for chocolate. Use an ice cream scoop to fill the muffin cups to achieve beautiful rounded tops. Almond flour gives them a rich flavor and moist texture; it is simply finely ground almonds, which you could make yourself in a food processor. To give these muffins sparkle and color, sprinkle them with coarse sugar and a few pinches of chopped pistachios."" Sally also mentions that if you have trouble finding frozen cranberries at the store, frozen raspberries would make a good substitute. If your grated zucchini seems very wet, use your hands to squeeze out the excess. Recipe from The Cranberry Cookbook © 2017 by Sally Pasley Vargas. Reproduced by permission of Globe Pequot, an imprint of Rowman & Littlefield. All rights reserved.","1 Adjust a rack to the middle position of the oven, and heat oven to 400F. 2 Prepare the muffin tin: Generously butter the cups and rims of a standard 12-cup muffin tin, or line the tin with paper cupcake liners. Have on hand a 21/2-inch ice-cream scoop. 3 Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. 4 Add the wet ingredients: Make a large well in the center of the bowl and break the eggs into it. Add the honey, oil, buttermilk, and vanilla. Beat with a fork to mix thoroughly. With a spatula, stir until the flour is well incorporated. 5 Stir in the zucchini and cranberries. 6 Scoop into the muffin cups: Using the ice cream scoop, fill each muffin cup, rounded side up, with about 1/3 cup batter. Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet. 7 Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs. 8 Set the muffin tin on a rack to cool for 10 minutes. Remove the muffins from the pan and cool on the rack.","These absolutely gorgeous Chocolate Cranberry Zucchini Muffins are from a new cookbook that I’m really enjoying right now. It’s called The Cranberry Cookbook, and it’s by none other than Sally Vargas, one of our Simply Recipes contributors! The pages of this cookbook are full of ideas for incorporating cranberries into every meal of the day. Didn’t think you needed that many cranberry recipes? Think again! As usual, Sally has hit it out of the park and given us a collection of recipes that are sure to become favorites. Get the book! The Cranberry Cookbook by Sally Pasley Vargas Most of us probably associate cranberries with Thanksgiving dinner, but Sally makes a convincing argument for giving cranberries some year-round attention. The frozen and dried varieties are easily available any month of the year, she reminds us, and you can use them in savory recipes just as easily as sweet recipes. To prove her point, she includes recipes in her cookbook for breakfast, lunch, and dinner, and for every season. Here’s a sampling: Cranberry-Chocolate Babka, Grilled Beef Kebabs with Cranberry Barbecue Sauce, Turkey Sliders, Pickled Cranberries, Dark Chocolate Gelato with Bourbon-Infused Cranberries, and Cranberry Lime Ricky. And, of course, these Chocolate Cranberry Zucchini Muffins. As I flipped through Sally’s book, I kept returning again and again to these Chocolate Cranberry Zucchini Muffins. They looked so rich and decadent — the kind of muffin that walks the line between breakfast and dessert. And so pretty! I’m happy to say that they hold up to their promise. The zucchini keeps the muffins incredibly moist and rich, and the cocoa makes them feel like a real treat. I was surprised by the whole cranberries called for in the recipe — I’m used to seeing dried fruit in muffin recipes like this. But they were perfect. They melted into jammy pockets during baking and made the perfect contrast to the richness of the muffin. Oh, and don’t skip the pistachios on top! They add just the right amount of texture and crunch to every bite. Convinced that you need more cranberries in your life? I hope so! Check out Sally’s book and make sure your pantry is stocked! Get the book! The Cranberry Cookbook by Sally Pasley Vargas","Emma Christensen","September 4, 2017","These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.","Emma Christensen","These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.","15 minutes","25 minutes","12 muffins"
133,"2017-09-25 02:59:49","Bakery-Style Cinnamon Rolls","For the dough: 1 cup whole milk 2 teaspoons active dry yeast 1/4 cup sugar 2 large eggs 4 cups all-purpose flour 1 1/2 teaspoons kosher salt 6 tablespoons room temperature unsalted butter, very soft For the filling: 1/2 cup room temperature unsalted butter 3/4 cup brown sugar 1 tablespoons ground cinnamon 1/4 teaspoon kosher salt (or slightly less table salt) For the frosting: 4 ounces cream cheese, softened at room temperature 4 tablespoons unsalted butter, softened at room temperature 1 to 4 tablespoons milk, whole or 2% 2 cups powdered sugar 1/2 teaspoon vanilla extract Pinch of kosher salt Special equipment: Stand mixer9x13 baking dish","This recipe works best if the butter for the dough is very soft. Take the butter out of the fridge a few hours before you want to make the dough to give it time to soften, or even the night before. If you forget, or don't have time to let the butter soften, slice it into tablespoons and knead each piece between your fingers before adding it to the dough.","1 Make the dough: Warm the milk for 15 to 30 seconds in the microwave, until it's slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and sugar. Let the mixture stand until foamy, about five minutes. Add the eggs, flour, and salt to the bowl and mix on medium speed until a sticky dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch. The butter needs to be very soft for this to work; if the butter isn't incorporating, knead each piece in your fingers until soft before adding it to the dough. Once all the butter is incorporated, knead the dough for 10 minutes on medium speed (or knead by hand). 2 Rise overnight: Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise in the refrigerator overnight, at least 8 hours. It will slowly double in size. 3 Cut and shape the rolls: In the morning, remove the dough from the refrigerator. The dough will be quite stiff and firm, but should roll easily. Dust your work surface and a rolling pin lightly with flour, and roll the dough out into a rectangle approximately 12x16 inches in size. Spread the dough with butter, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the mixture over the butter in an even layer. Starting from the short edge (the one with butter all the way to the edge), roll the dough into a tight spiral. Pinch the spiral closed (the unbuttered edge should stick to the log of dough). Trim the ends if they are shaggy. Cut the roll in half crosswise to make 2 pieces. Cut each piece in half again to make 4, and each piece again to make a total of 8 rolls. Place the rolls in a greased 9x13-inch baking dish. 4 Cover the rolls with plastic wrap, and let them rise in a warm place for 30 to 90 minutes. Rising time will depend on the temperature in your kitchen. When ready, the rolls should be puffed and pillowy. They should be touching each other with very little space between each roll. 5 While the rolls look half-risen, preheat the oven to 350°F. 6 Bake the rolls: Bake the rolls for 20 to 25 minutes until they are golden on top and puffy. Remove from the oven and cool on a rack for 5 minutes before frosting. 7 Make the frosting: While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 additional minute. Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like. 8 Serve warm: Frost the cinnamon rolls generously while they're still a bit warm. Serve immediately.","My mom lives in a small mining town nestled among the mountains of rural Nevada, and in that town is a gem of a deli-cafe run by a Mennonite family. This family makes the most enormous, fluffy cinnamon rolls slathered in sticky cream cheese frosting that I have ever seen. Those cinnamon rolls were exactly what I channeled while working on this recipe. I wanted to deliver a recipe for big, puffy, bakery-style cinnamon rolls that anyone can make at home. In my vision for these perfect cinnamon rolls, I wanted a dough that would bake up into pillowy spirals, each roll squishing up to its neighbor, leaving a feathery stretch of bread when pulled apart. The dough I ultimately created is best made over two days. I like to mix the dough the night before baking and let it slowly rise in the refrigerator overnight. The next morning, I roll, fill, and bake the rolls. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. It’s also much easier to work with cold dough when you’re rolling and shaping the rolls. You can get a lot more spirals in your cinnamon rolls with cold dough! Read More! 4 Tips for Making the Best Cinnamon Rolls Ever Also, if you’ve never tried adding butter to your cinnamon roll dough before, just wait until you try this recipe. It’s very similar to a brioche dough, and it makes rolls that are rich, fluffy, and incredibly tender. Yes, this dough is rich, but it’s not actually all that sweet. This makes it the perfect canvas for the buttery brown sugar and cinnamon filling. Spread the cream cheese frosting over the rolls while they’re still warm. This way some of the frosting melts into the cinnamony-spirals.","Cindy Rahe","September 2, 2017","These Bakery-Style Cinnamon Rolls are so soft and fluffy! Topped with a thick layer of cream cheese frosting. A make-ahead dough breaks up the work.","Cindy Rahe","These Bakery-Style Cinnamon Rolls are so soft and fluffy! Topped with a thick layer of cream cheese frosting. A make-ahead dough breaks up the work.","30 minutes","20 minutes","8 cinnamon rolls"
134,"2017-09-25 02:59:54","No Fail, Sour Cream Pie Crust","2 cups (260 g) all purpose flour 1 teaspoon of salt (skip if using salted butter) 2 teaspoons of sugar (for sweet recipes, otherwise skip) 2 sticks unsalted butter (1 cup, 8 ounces, 225 g) cubed 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)","This recipe makes enough dough for a top and bottom crust for a 9-inch pie. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. These are the amounts for a single-crust 9-inch pie. If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 sticks (10 ounces, 1  1/4 cup) butter, 1/2 cup plus 2 Tbsp sour cream for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter, 1/4 cup plus 1 Tbsp sour cream for a single crust. Do NOT use this recipe if you need to pre-bake a crust. This pastry crust recipe does not pre-bake well.","1 Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and put in a warm spot to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge). 2 Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). 3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs and fingers. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter. 4 Add sour cream: Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture. 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for an hour or up to a day ahead. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using). 6 Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out. If it still feels too stiff to roll out, hold your hands around the edges to soften. To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath. Roll out to 12 to 14 inches wide, to an even thickness. You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking. Do not use this recipe if you need to pre-bake the pie crust. The the amount of sour cream and butter that make this crust so wonderfully delicious and flakey will cause the sides of the crust to collapse if you bake it without a filling.","Move aside food processor! Be gone tough pie crusts! I hath found the holy grail of pastry doughs. It is flaky, it is buttery, it is un-fussy, and it needs no difficult-to-clean equipment, just your clean hands and a large bowl. The secret? Sour cream. No added water, instead you add sour cream. I’m not kidding. This method works and it couldn’t be easier. The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you. Check out the video I made of how to make a single crust version of this pie crust!","Elise Bauer","August 11, 2017","Easiest, flakiest homemade pie crust EVER! No machine required. This buttery pie and pastry crust is our favorite, anyone can make!","Elise Bauer","Easiest, flakiest homemade pie crust EVER! No machine required. This buttery pie and pastry crust is our favorite, anyone can make!","20 minutes",,"Makes dough for 2 single crusts, or 1 double crust"
135,"2017-09-25 03:00:00","Apple Galette with Blue Cheese, Almonds and Honey",,,"1 Chill the ingredients for the pie crust: In a mixing bowl, stir the flour, sugar and salt until combined. Add the butter cubes and toss to coat them in the flour. Place in the freezer for 20 minutes while you prepare the apples. 2 Prepare the apples: Cut the apples in half and slice out the cores, leaving the peels on. With the flat sides down, cut the apple halves into 3/8-inch-thick half-moon slices. 3 Make the pie crust:  Transfer the chilled flour and butter mixture to the bowl of a food processor. Pulse in short bursts until the butter is cut into pea-size pieces. (A few large pieces are okay.) Open the top of the food processor and drizzle the ice water over the mixture. Replace the lid and pulse again in short bursts until the mixture looks uniform and crumbly but does not yet form large clumps of dough. Press a small amount of the dough together in your hand. It should form a clump that holds together firmly when pressed without cracking at the edges. If it feels crumbly or dry, sprinkle with additional ice water, 1 tablespoon at a time, and pulse briefly to mix. 4 Chill the pie crust: Turn out the crumbly dough onto the countertop. Press the dough into a flat disk with the palms of your hands without manipulating it too much. Wrap it in plastic wrap and refrigerate for 15 to 20 minutes. 5 Preheat the oven to 425F. Line a baking sheet with parchment. 6 Roll out the pie crust: On a floured work surface with a floured rolling pin, roll the dough into a 12-inch circle. Transfer to the parchment-lined baking sheet. 7 Fill and bake the tart: Leaving a 2-inch border all around and starting at the outer edge, overlap the apple slices to fill the pie crust. Sprinkle with the nutmeg and sugar. Fold the edge of the pie crust over the apples. 8 Bake for 30 minutes, or until the apples are tender and the crust is golden. 9 Toast the almonds: While the tart is baking, spread the almonds on a baking sheet and toast in the oven for 3 to 5 minutes, until golden. Watch carefully to keep them from burning. 10 Finish the tart: Remove the tart from the oven. Sprinkle with the toasted almonds and blue cheese crumbles. Drizzle the honey over top. Cut into wedges and serve.",,,"August 1, 2017","Apple galette with almonds, honey, and Frigo Crumbled Blue Cheese! Makes a great lightly-sweet dessert for any summer potluck or cookout.","Simply Recipes","Apple galette with almonds, honey, and Frigo Crumbled Blue Cheese! Makes a great lightly-sweet dessert for any summer potluck or cookout.","30 minutes","30 minutes","One 9-inch tart (6 to 8 servings)"
136,"2017-09-25 03:00:03","Old-Fashioned Peach Pie","1 full recipe Perfect Pie Crust (2 single crusts) 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups sliced peaches; see Recipe Note) 1/2 cup sugar 1/2 teaspoon cinnamon (optional) 1 to 2 teaspoons lemon juice Tiny pinch of kosher salt 4 tablespoon cornstarch 1 large egg 1 tablespoon milk Sanding sugar or any coarse sugar Special equipment: 9-inch pie platePie crust shield (optional)","If you are using fresh peaches, it is a little bit extra work but I think it’s worth it. Simply cut an “x” on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should easily peel off. If you are using frozen peaches, let them thaw and then drain off the liquid before adding to the pie crust. If you'd like to make a very tight lattice crust, as I did, or if you want to decorate your pie with extra cut-out decorations, prepare 3 single crusts of dough (1 1/2 recipes of the Perfect Pie Crust) so that you're sure to have enough. Elise's No-Fail Sour Cream Pie Crust also works well with this recipe.","1 Prepare the pie dough through dividing the dough into two disks and chilling: Instructions for preparing your pie dough can be found here. 2 Roll out the bottom crust: Remove one of the chilled disks of pie dough from the refrigerator and let it stand a few minutes at room temperature until it is pliable. Roll the dough out into a large circle, about 11 to 12 inches in diameter. Fit the dough into the pie plate and refrigerate while you prepare the filling. Don’t bother trimming the edges just yet; leave it until the end. 3 Make the peach filling: In a large mixing bowl combine the peeled and sliced peaches, sugar, cinnamon, lemon juice, and salt, folding gently to combine. Taste one of the peaches and add additional sugar for sweetness or lemon juice for tartness if you think it's necessary. Sprinkle the corn starch evenly over stop and gently stir to mix it in. Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill. 4 Roll out the top crust (and lattice weave, if desired): Remove the second pie crust (and third, if using; see Recipe Note) from the fridge. For a simple rolled-out top crust, roll the pie crust into a 9-inch circle and transfer it to the top of the chilled pie. Slash vents in a few places using a sharp knife. For a lattice crust, like the one pictured, and roll out the dough into a wide rectangle. Cut evenly-sized strips of dough -- I like to use a pizza wheel to cut the strips and a ruler as a guide (the width of most rulers is also a good width for the strips of lattice). Weave the strips into a lattice top for the pie. Trim the edges of the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges. 5 Chill the assembled pie in the refrigerator for at least 30 minutes. 6 While the pie chills, preheat the oven to 400°F. Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together. 7 Bake the pie: Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie. 8 Remove from the oven and cool completely on a wire rack before serving. If you'd like to serve warm pie, let the pie cool completely and the warm briefly in the oven before serving. (Or warm individual slices in the microwave.)","I could wax on and on about my love for pie. The flake of the crust, the sweet filling, that sparkle of sugar on the crust — but I’ll spare you. Peach pie is right up there on my list of favorite things to make and eat. One of my very first memories is of riding my grandfather’s shoulders, picking peaches right off the trees in a California orchard, taking that first bite, and letting the juices flow down my arm. This is the memory of summer for me, and peach pie is a recipe I think every baker should have in their recipe box. I like to use fresh, ripe peaches, and I peel them before slicing. It is extra work, but I think it’s well worth it. This said, frozen peaches totally work as well. (I’ve tested this pie with both.) I like to thicken my peach pies with cornstarch instead of tapioca or flour. I find that tapioca can become gummy as the pie cools (especially if the pie has leaked) and I just don’t like using flour as a thickener in pies. Cornstarch, on the other hand, has a neutral flavor, bakes up clear, and doesn’t get as gummy as tapioca when the pie cools. I know there’s a lot of pie fear out there, but I think with some know-how and a little acceptance, there’s really nothing to fear at all. Sometimes pies just end up looking less than perfect. Sometimes the crust slides a little or shrinks. Sometimes the pie is too tart, or too runny, or it’s not perfectly-Earth-shattering in its flakiness. But I am here to tell you that it is OKAY. As with all things, practice makes perfect. And no matter what, you still have pie at the end of the day! I’d also argue that a perfect pie isn’t nearly as charming or beautiful as a rustic one. That said, read on for my tips to reduce pie stress and increase pie success! Best Tips for Pie Success: Work with cold ingredients, especially butter! Chill the dough at every opportunity. This is how you get a stunner of a pie that holds its shape. Pies can seem like they’re taking forever to bake, and that can feel a little stressful. Don’t worry. It can take an hour or more for a fruit pie like this one to fully bake — especially if your filling was cold to start (like if you’re using frozen fruit). In the oven, watch for your filling to bubble all the way through the center of the pie. This is how you know that it’s done. Thickeners like cornstarch don’t react and start to thicken until they reach the boiling point. Don’t stress about the crust burning. It’s unlikely the bottom will burn because it’s well insulated thanks to the pie plate (especially if you’re using a glass or ceramic dish), and also thanks to the weight of the filling. If the edges of the crust begin to darken too much, fashion a foil ring to place over the edges. Or invest in a cheap pie crust shield (I love mine). Finally, resist the urge to cut the pie before it has cooled completely. The filling needs to set or all those juices will pour out! If you want a warm slice of pie, gently rewarm it in the oven or microwave. Bonus tip! If you want a super-tightly woven lattice (like the one you see here) or one with lots of decorative touches, it’s best to make three single crusts (or 1 1/2 recipes of the no-fail pie dough).","Cindy Rahe","July 25, 2017","Peach Pie! This is what summer tastes like! Fresh peaches, easy homemade crust. Simple and perfect.","Cindy Rahe and Elise Bauer","Peach Pie! This is what summer tastes like! Fresh peaches, easy homemade crust. Simple and perfect.","45 minutes","1 hour","1 9-inch double-crust pie (about 8 servings)"
137,"2017-09-25 03:00:05","Tomato Galette With Parmesan Whole Wheat Crust","For the whole wheat crust: 1 cup (135g) whole wheat flour 1 cup (120g) all-purpose flour 1/3 cup (50g) coarse cornmeal 1/4 cup (20g) shredded Parmesan 3/4 teaspoon salt 8 ounces (2 sticks) cold unsalted butter, cut into cubes 1/2 cup ice water, more as needed For the tomato filling: 4 cups (about 1 3/4 pounds) cherry tomatoes, halved Salt (for the tomatoes) 1/2 cup (40g) shredded Parmesan 2 tablespoons chopped fresh thyme leaves 1 large egg, well beaten with 1 tablespoon water 1 tablespoon chopped parsley, to garnish","Note: While this pie crust comes together easily in the food processor, using cornmeal and whole wheat flour can be a bit challenging if you're a beginner. If you've never made a pie crust before, you might want to start with a pie crust like this recipe instead to get a feel for the process. (A recipe for a single pie crust can be substituted for this one.) Use only the best, freshest, ripest cherry tomatoes for this recipe. It won't be nearly as good with out-of-season grocery store tomatoes. A mix of colors makes the tart especially pretty. Don't forget to salt the tomatoes before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves.","1 Chill the crust ingredients: In a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt. Add the butter pieces and toss with your hands to separate and coat them with flour. Place the bowl in the freezer for 30 minutes. 2 Make the dough: Pour the flour and butter mixture into the bowl of a food processor. Process in 4 to 5 long pulses, or until the butter is cut into small pieces (a few larger pieces are okay.) Open the top of the machine and drizzle the ice water over the flour and butter. Close and pulse in a series of short bursts, until the mixture looks like wet sandy gravel. Press a small amount of the dough together in your hand. It should form a clump that holds together firmly and without cracking at the edges. If it feels crumbly or dry, put it back in the food processor, sprinkle the mixture with an additional tablespoon or two of the ice water, and pulse briefly to mix. To mix by hand: Follow step one, and use a pastry cutter or wire whisk to break up the butter into small pieces. Drizzle the ice water over the mixture and toss it together with your hands as if you were tossing a salad. If it still feels dry, add water, one tablespoon at a time. When the dough starts to come together, shape it as directed in the next step. 3 Shape and chill the dough: Empty the dough onto the countertop. Quickly press the dough together to form a disk about an inch or so thick. Resist the temptation to knead or squish the dough. The idea is to firmly compress all the little bits of dough together into a disk shape without overworking the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 4 Salt the tomatoes: Line a baking sheet with paper towels. Spread the tomatoes on the baking sheet and sprinkle evenly with about a teaspoon of salt. (This might seem like too much at first, but the saltiness mellows out perfectly once the tomatoes have rested for a little while.) Let stand while the dough chills (about 30 minutes). The tomatoes will start to release their juices as they sit. Before assembling the galette, blot the tomatoes dry with paper towels until much of the liquid is absorbed. 5 Preheat the oven to 425ºF. Line a baking sheet with parchment. 6 Roll and fill the galette: On a lightly floured surface, roll the dough into a 15-inch circle. Transfer to the baking sheet (it will drape over the sides, but that’s okay). Sprinkle the Parmesan for the filling in a rough 11-inch circle over the bottom of the dough, leaving the edges clear. Arrange two-thirds of the tomatoes, cut-side up, over the cheese (reserve the remaining third). Sprinkle with the thyme. Fold the edges over the tomatoes, pleating as necessary. Brush the edges of the crust with beaten egg. 7 Bake the galette: Bake for 30 minutes, or until the crust is golden. Scatter the reserved tomatoes over the top of the galette and sprinkle with parsley. Serve warm or at room temperature. This galette is best served the day it is made. Leftovers will keep for several days, refrigerated.","Summer tomatoes! So many things to do with them, so little time. Here’s one more for your “make soon” list: a rustic tomato galette made with candy-sweet cherry tomatoes and a crispy, cheesy whole wheat crust. I love the combination of Parmesan and whole wheat in this crust, plus cornmeal for crunch. It’s cheesy and nutty at the same time, and it goes perfectly with the summer tomatoes. This tart crust also freezes well, so you might want to make a few extra batches of the dough to freeze for unexpected tomato events. Or when company comes. Or when you just feel like a savory indulgence. Galettes are a kind of rustic, free-form tart. Once you have the dough in hand, you’re ready to roll – literally! Roll the dough out into a rough circle and then transfer it right to the baking sheet – no pie plate required. Top the crust with the cheese and about two-thirds of the tomatoes, then fold the edges over to enclose the tomatoes. One tip: Halve and salt the cherry tomatoes lightly before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves. And the coup de resistance with this galette? Once it comes out of the oven, top it with a final layer of fresh cherry tomatoes. The cooked tomatoes on bottom are soft and sweet, and the fresh tomatoes on top are, well, fresh. It’s two layers of tomato goodness! This tart doesn’t keep well, so you’ll want to serve it on the day it is made. But of course, with summer tomatoes on the menu, I’d be surprised if you could wait longer than that to eat it!","Sally Vargas","July 10, 2017","This tomato galette with its crispy Parmesan whole wheat crust is almost too pretty to eat. Almost. Easy food processor crust. This is the perfect tart to serve all summer long.","Sally Vargas","This tomato galette with its crispy Parmesan whole wheat crust is almost too pretty to eat. Almost. Easy food processor crust. This is the perfect tart to serve all summer long.","25 minutes","30 minutes","Serves 6 to 8"
138,"2017-09-25 03:00:08","Blueberry Pie","Crust: One recipe for a top and bottom crust from our no-fail pastry crust dough Filling ingredients: 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 1 teaspoon lemon zest 1 Tbsp lemon juice 1/4 cup (about 30g) cornstarch, all-purpose flour, or quick cooking ""minute"" tapioca (for thickening) 1/2 cup white granulated sugar (100g) 1/2 teaspoon cinnamon Egg wash ingredients: 1 egg 1 tablespoon milk",,"1 Prepare the bottom crust: Remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface. Roll it out into a circle about 13 inches wide. Place the rolled out dough on to a 9-inch pie pan. Trim the edges to 1/2 inch over the edge of the plan. Place in the refrigerator to chill. 2 Make the blueberry filling: Place the blueberries, sugar, cornstarch (or flour or quick tapioca), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour. 3 Fill the bottom crust with the berries: Remove the bottom crust from the refrigerator and place the sugar coated berries into the pan. 4 Roll out the second dough disk to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Place in refrigerator while you make the egg wash. 5 Preheat oven to 425°F. 6 Brush top of pie with egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). 7 Bake: Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.","When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make blueberry pie? Blueberries have been found to be a “superfood”, so good for you that you should go out of your way to eat them. (As if we need a reason, right?) They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. (See the whole story at The World’s Healthiest Foods website.) Blueberries come into season in early summer, but they freeze well, and you can easily make this pie with frozen berries. Recipe and photos updated, first published 2009","Elise Bauer","July 6, 2017","Simple, classic blueberry pie! With a homemade crust. Perfect for the summer blueberry season.","Elise Bauer","Simple, classic blueberry pie! With a homemade crust. Perfect for the summer blueberry season.","1 hour","1 hour","Makes one pie with 8 servings"
139,"2017-09-25 03:00:12","American Flag Pie","Crust: 3 1/2 cups flour 3 1/2 teaspoons sugar 1 1/2 teaspoons salt 14 ounces butter (3 1/2 sticks), cut into cubes 7/8 cup sour cream (that's 3/4 cup plus 2 Tbsp) Strawberry filling: 3 1/2 pounds strawberries, hulled, quartered 1/2 cup sugar 2 teaspoons orange zest 4 Tbsp cornstarch, flour, or minute tapioca Blueberry filling: 1 pint blueberries (about 0.6 lbs, 280 g) 3 Tbsp sugar 1/4 teaspoon cinnamon 1 teaspoon lemon zest 2 teaspoons lemon juice 2 Tbsp cornstarch, flour, or minute tapioca Egg wash: 1 egg white 1 teaspoon of milk or cream Special equipment: One 13 x 18-inch rimmed sheet panStar-shaped cookie cutter","If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough. Don't worry, it will firm up when it chills. While this recipe calls for blueberries and strawberries, you can easily change it up a bit. Add raspberries, cherries, or rhubarb to the strawberries or use blackberries instead of or in addition to blueberries. As you are rolling out the dough for the crust and stars and stripes, if it becomes too too soft to handle, just put it in the refrigerator for a few minutes.","1 Make the pie dough: Cut the butter into cubes and let sit out for a 10 minutes to take the chill off. Whisk together the flour, sugar, and salt in a large mixing bowl. Add the butter and toss to coat with the flour. Using your (clean) hands, work the butter into the flour until the mixture resembles a coarse meal. Add the sour cream and mix with a fork until well incorporated. Knead with your hands until the mixture comes together as a ball. Divide into 3 equal sized balls of dough (it helps to use a kitchen scale). Form the balls into rectangular discs. Sprinkle with a little flour and wrap individually with plastic wrap. Chill for 1 to 2 hours or overnight (can freeze this point if making several days ahead). 2 Make berry fillings: Put the quartered strawberries in a large bowl and toss with sugar, cornstarch (or flour, or minute tapioca), and orange zest. In a separate smaller bowl, put the blueberries, sugar, cinnamon, lemon zest, lemon juice, and cornstarch (or flour or minute tapioca), and toss to combine. 3 Roll out the dough for the bottom crust: Line the bottom of a 13 x 18-inch rimmed sheet pan with parchment paper. Remove two dough discs from the refrigerator and let sit for 10 minutes to soften a bit. On a clean, lightly floured surface, roll out one disk to 8 x 11-inches and arrange on half of the sheet pan, with an inch of edge over the sides of the sheet pan. Roll out the second disc and cover the other half of the sheet pan. Fold the dough over along the edges and crimp. Remove any excess dough from center. Form into a ball, then use your hands to roll into a long rope. Crimp that rope of dough and form a rectangle in one corner of the sheet pan. This is where your berries and stars will go. The dough will help keep the blueberries from running into the strawberries. (If you don't have excess dough at this point, no worries, you will later when you cut away the stars and stripes.) Put in the refrigerator to chill. 4 Make egg wash: In a small bowl, whisk together the egg white and milk or cream. 5 Roll out dough for stars and stripes: Remove third rectangular disc of dough from the fridge and let sit for 10 minutes to soften a bit. Roll out so that the longest point is 18-inches. Use a dinner knife (blunt) or a pizza wheel to cut out stripes. You'll need 2 stripes that are about 18 inches long and 1 1/2 inches wide, and 2 stripes that are about 10 inches long and 1 1/2 inches wide. Use a star shaped cookie cutter to cut out stars. Place stars and stripes on a cookie sheet, sheet pan, or large plate. Brush with egg wash. Chill. 6 Preheat oven to 450°F. 7 Fill the pie and top with stars and stripes: Spread the strawberries over the part of the sheet pan where the red and white stripes should be. Scoop the blueberries into the corner where the stars should be. Arrange the stars and strips of dough on top of the berries to form the flag. Chill for 10-15 minutes before baking. 8 Bake: Bake at 450°F for 15 minutes. Then tent with foil and lower the heat to 375°F and bake for another 45 to 55 minutes or longer, until the filling is bubbling. Remove from oven and let cool at least an hour before serving.","Looking for something special to bring to a Fourth of July cook-out? Check out this American Flag Pie! It’s a sheet-pan slab pie with a homemade crust and a blueberry and strawberry filling, topped with stars and stripes. Slab pies are shallower than regular pies, but they make up for it in width. A 13 x18 sheet pan pie will easily feed 12 people, perfect for a party. While conceivably you could use a prepackaged folded frozen pie crust (just get four of them and cut them to fit the rectangular sheet pan, and cut out the shapes), I strongly encourage you to try the home made crust recipe I’ve included for this pie. It’s my favorite pie crust recipe. It’s really easy to make, easy to roll out, requires no special equipment, and you don’t have to keep everything cold (actually room temp is best for this recipe). You just need clean hands, flour, sugar, salt, butter, and wait for it…sour cream! The sour cream adds moisture and fat to produce a wonderfully flaky crust. For the filling for this flag pie we are using blueberries for the stars blue background and strawberries for the red stripes. You could easily substitute and switch it up a bit with blackberries for the stars and rhubarb, cherries, or raspberries for the stripes.","Elise Bauer","June 24, 2017","How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.","Elise Bauer","How to make an American Flag Pie in a sheet-pan, perfect for Fourth of July! With a homemade crust and blueberry and strawberry filling.","1 hour","1 hour, 10 minutes","Serves 12"
140,"2017-09-25 03:00:13","Lemon Blueberry Scones","For the scones: 2 1/3 cup (300g) unbleached all-purpose flour 1/4 cup (56g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 8 tablespoons (1 stick, 4 ounces) unsalted butter, cut into 1/2-inch cubes 3/4 cup (170g) whole milk Greek yogurt 1 large egg 1 (6 ounce) container fresh blueberries, picked over for stems, rinsed, and dried For the glaze: 1 tablespoon lemon zest, from 1 medium lemon 2 tablespoons lemon juice, from 1 medium lemon 1 cup (120g) powdered sugar Special equipment: Food processor","To make the scones without a food processor: Whisk the dry ingredients in a medium mixing bowl. Use a pastry cutter to work the butter into the flour mixture until the mixture looks sandy with only small gravel-sized bits of butter remaining. Pour the whisked yogurt and egg mixture over top, and use a wooden spoon or dough whisk to mix the wet and dry ingredients. Fold in the blueberries.","1 Make the dough in a food processor: Measure the flour, sugar, baking powder, baking soda, and salt into a food processor. Process the ingredients to combine them evenly. Sprinkle the cubed butter over the flour mixture, and process the mixture in 1-second pulses until the butter is no longer visible and the mixture looks somewhat sandy. In another mixing bowl, whisk together the yogurt and egg until no streaks of egg yolk remain. Pour this mixture into the food processor with the flour and the butter. Run the food processor for about three seconds, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl. 2 Fold in the blueberries: Turn out the dough onto a lightly floured surface. Scatter the blueberries over top and fold the dough a few times with a spatula to incorporate. (You can also do this in a separate mixing bowl instead of on the counter, if you prefer.) 3 Shape the dough into disks and chill: With a bench scraper or knife, divide the dough in half and pat into two disks, about 1/2-inch thick and six inches across (you can use the length of your hand as a guide). Wrap the disks of dough in plastic wrap and refrigerate for at least two hours, or up to 24 hours. 4 Preheat the oven to 350F: Line a baking sheet with a silicon baking mat or parchment paper. 5 Cut and bake the scones: Unwrap the disks of chilled dough and cut each one into eight wedges (16 wedges total). Place the wedges an inch apart on the lined baking sheet. Try not to touch the sides or handle the scones too much as you transfer them since this can inhibit how much they rise in the oven. Bake the scones for 15 to 18 minutes, until they are lightly browned. 6 Make the glaze: While the scones are baking, whisk together the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze should be a pourable consistency; add additional lemon juice (or milk, or water) 1 teaspoon at a time if needed. 7 Glaze and cool the scones: Transfer the scones to a cooling rack with something underneath to catch any dripping glaze (I use wax paper). While the scones are still warm, drizzle each one with a teaspoon of the glaze. Let the scones cool until the glaze has fully set, about 30 minutes.","I’ve made so many variations of these scones over the years that I can’t even remember which ones were first! The basic dough is extremely adaptable, and I love coming up with different fruit, spice, and glaze combinations depending on the season. For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. Yogurt takes the place of heavy cream in my recipe, and the scones always come out fluffy and delicate — not at all like those dense hockey pucks sold in coffee shops. For extra-fluffy scones, it’s also important to chill the dough thoroughly before cutting the scones and then to handle them as little as possible as you transfer them to the baking sheet. You can make the dough in a food processor, or do it by hand with a pastry cutter. It’s up to you! I made them by hand for many years, but now I use the food processor since it’s so much faster. These scones don’t need any extra jam or butter — they’re perfect on their own, with a big mug of tea alongside.","Coco Morante","June 16, 2017","Glazed lemon blueberry scones! Made with yogurt to keep them light and fluffy. Easy food processor dough.","Coco Morante","Glazed lemon blueberry scones! Made with yogurt to keep them light and fluffy. Easy food processor dough.","15 minutes","18 minutes","16 scones"
141,"2017-09-25 03:00:15","Chocolate Chip Cookies","2 1/2 (350g) cups all-purpose four 2 tablespoons nonfat milk powder 1 teaspoon salt 1 teaspoon baking soda 3/4 cup (150g) granulated sugar 3/4 cup (161g) dark brown sugar 1 cup (2 sticks, or 8 ounces) unsalted butter, very soft 2 large eggs 1 teaspoon vanilla extract 12 ounce bag (about 2 cups) semisweet chocolate chips Special Equipment: Baking sheets Silicon baking mat Medium cookie scoop Wire cooling rack","If you're feeling wild, add up to 3/4 cup of any of the following: chopped nuts, peanut butter chips, crumbled graham crackers, rice krispies, cornflakes, toffee chips, or other small candy. Freezer instructions: Freeze individual scoops of dough on a parchment-lined baking sheet until firm. Transfer to a freezer bag, squeeze out as much air as possible, and freeze for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the cooking time. Adapted from Nestle Toll House.","1 Mix the dry ingredients: In a small mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside. 2 Mix the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters. 3 Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters. 4 Mix in the flour mixture: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine. 5 Mix in the chocolate chips: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated. 6 Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.) 7 Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment. I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven. 8 Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart. 9 Bake the cookies for 10 to 12 minutes: While the first batch bakes, scoop the cookies for the next batch. The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges. 10 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middle collapses down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely. 11 Continue baking cookies in batches until all the cookie dough has been used. 12 Enjoy! These cookies are at their crispiest best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).","There were two major influences on this recipe: the Nestle Toll House back-of-the-package recipe (which I think we can all agree is pretty much The Standard as far as chocolate chip cookies go) and a recipe from Christina Tosi’s cookbook Milk Bar Life. It’s thanks to Christina’s recipe that I discovered the wonders of this one special ingredient that makes all the difference. Milk powder! Have you ever used powdered milk in cookies? Before coming across Christina’s recipe, it had never occurred to me to use milk powder in anything except my California Emergency Earthquake Preparedness Kit. But nibbling on the first cookie in the batch, I was amazed by the subtle caramel flavor and slightly chewy texture it gave the cookies. Right then and there, I decided that milk powder deserved a spot in more of my cookie recipes — and particularly my signature chocolate chip cookies! Milk powder, also called powdered milk, keeps forever in the pantry (which is why it’s so good in emergency kits). Even once the package is opened, milk powder will keep for several months if kept in an airtight container. Aside from the milk powder, this is a pretty straightforward adaptation of the Toll House chocolate chip cookie recipe — though I daresay I’ve managed to make a few improvements on the classic. I prefer an equal mix of brown sugar and regular white sugar, just like the original recipe, but I’ve found that I like ever-so-slightly more flour in my cookies. This gives the cookies a sturdier structure that is both satisfying to eat and also less likely to crumble when squished into a lunchbox or shipped to a friend. I also highly recommend giving the batter at least a 30-minute chill in the fridge before scooping the cookies and baking them. This lets the dough have time to hydrate and firm up. If you’re in a rush, it’s fine to bake them right away, but they will spread out more and have a thinner, more delicate structure. Bake these cookies only until you see that the tops are fully puffed and the edges are starting to look toasty, then let them cool for a few minutes on the baking sheet before transferring them to a cooling rack. As they cool, the puffy dome will collapse on top of the chocolate chips inside, giving the cookies their signature crinkled, craggy appearance. These chocolate chip cookies are absolutely irresistible on the day they are made: the edges are buttery and crispy, the middles are soft and chewy, and the chocolate chips are perfectly semi-melty. They lose some of their crispness overnight, becoming softer. But I promise they are no less delicious and no less capable of satisfying your cookie cravings.","Emma Christensen","June 14, 2017","These Chocolate Chip Cookies are the BEST! One special ingredient helps deepens the flavor and gives the cookie a chewier texture. So good!","Emma Christensen","These Chocolate Chip Cookies are the BEST! One special ingredient helps deepens the flavor and gives the cookie a chewier texture. So good!","5 minutes","12 minutes","3 to 3 1/2 dozen (3-inch) cookies"
142,"2017-09-25 03:00:22","How to Make Fluffy Gluten-Free Biscuits","3 cups all-purpose gluten-free flour, with xanthan gum 2 1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 8 tablespoons very cold butter, cut into small pieces, plus more to grease the pan 1 1/2 cups sour cream 2 tablespoons heavy cream, plus extra to brush the tops Special equipment: 9-inch cast iron skillet (or a 9-inch cake pan)","Use any all-purpose gluten-free flour mix for this recipe, but check the ingredients to make sure it contains xanthan gum. I use Better Baker in my kitchen.","1 Whisk flour, baking powder, sugar, and salt together. 2 Work the butter into the flour mixture: Scatter the butter over the top of the dry ingredients. Using only your fingers, work the butter into the flour using a snapping motion (like snapping your fingers). Try to work quickly and don’t be afraid to leave some larger chunks of butter (up to the size of a hazelnut) in the mix. When the mixture looks like gravel, you’re ready for the next steps. 3 Add the sour cream and heavy cream: Add the sour cream to the flour mixture and sprinkle the heavy cream over top. Using only a fork, mix the liquids into the flour. The dough will look ragged and shaggy, but it will come together. 4 Fold and shape the dough: Turn the dough out onto a lightly floured surface, and use cold hands to gently knead the dough a few times until it comes together in a rough ball shape. Use a floured rolling pin to roll the dough out into a thick rectangle. Fold it into thirds, like folding a letter. Turn the dough one quarter and roll it out again. Fold it once more into thirds. 5 Wrap the dough tightly in plastic and refrigerate for 30 minutes. 6 While dough is resting, preheat oven to 400F and generously grease a 9-inch cast iron skillet with butter. 7 Cut out the biscuits: Unwrap the dough and roll out into a rectangle roughly 1 inch thick. Using a well-floured 2- to 3-inch biscuit cutter, cut out as many biscuits as possible. Push straight down to cut your biscuits. Twisting the cutter impedes the rise. (If you don’t have a biscuit cutter, you can use a sturdy glass, or use a knife to cut square biscuits). Once you’ve cut as many biscuits as you can, gather the scraps together, roll them out again, and cut more biscuits. 8 Bake the biscuits: Transfer the biscuits in the greased skillet and brush the tops with a little cream. The biscuits should be fairly tightly packed together with just a little space in between. It's fine if the biscuits touch. Bake for 22 to 26 minutes until the biscuits are puffed and the tops are golden brown. These biscuits are best enjoyed hot and fresh from the oven. Leftover biscuits will keep well for up to three days and can be reheated in the microwave or toaster.","Flaky, buttery, sky-high biscuits are one of life’s simple joys. When I learned that I would need to be gluten-free for rest of my life, biscuits were one of those simple joys that I was not willing to give up. So, I set to working on gluten-free biscuit recipes! Over the years, I’ve made some truly awesome gluten-free biscuits, but of all those biscuits, these may be my favorite. In developing this recipe, I used every trick in the book to make my gluten-free biscuits just as good as the gluten-y ones I remember. All those tricks came with a big payoff! 3 Tips for Mile-High Gluten-Free Biscuits Replace the buttermilk with sour cream and a touch of heavy cream. This results in a light texture, a very tender crumb, and a lovely flavor. Treat the biscuit dough like a pie crust. Work with very cold butter and cold hands. Also, turn and fold the dough to create distinct flaky layers. Bake the gluten-free biscuits in a cast iron skillet with very little room in between each biscuit. The biscuits have almost no room to expand sideways and must puff up high instead. I like using a 9-inch cast iron skillet. Since this recipe is made entirely by hand, if your hands tend to run warm, soak them in cold water for a minute, then dry them thoroughly before mixing. Speaking of mixing, I find the best way is to rub the butter and flour between your fingers making a motion that mimics snapping. Also, don’t skimp on the resting time when making these biscuits. Gluten-free flours benefit greatly from resting since they can take longer to hydrate than wheat flour. Also, working with very cold, well-chilled dough makes those biscuits even flakier. This combination of techniques and ingredients produces a biscuit that is flaky, buttery, and slightly tangy. They are a complete pleasure to eat on their own, drizzled with honey, or topped with strawberries and whipped cream, shortcake-style. If you’d like to use this biscuit for a savory recipe, like biscuits and gravy or a pot pie, just reduce the sugar to 2 teaspoons.","Sabrina Modelle","June 10, 2017","Here's how to make fluffy, flaky, mile-high gluten-free biscuits! They're everything you want in a biscuit, just without the gluten. Use any favorite gluten-free flour mix.","Sabrina Modelle","Here's how to make fluffy, flaky, mile-high gluten-free biscuits! They're everything you want in a biscuit, just without the gluten. Use any favorite gluten-free flour mix.","20 minutes","25 minutes","10 (2 1/2-inch) biscuits"
143,"2017-09-25 03:00:29","Fresh Strawberry Pie","1 9-inch pie crust, homemade or store-bought 3 pounds (about 4 pints) strawberries, hulled 3/4 cup sugar 2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell) 2 tablespoons cornstarch 2 tablespoons lemon juice 1 to 2 tablespoons water Special equipment: 9-inch pie plate Pie weights",,"1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour. Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue baking for 10 to 15 minutes until the crust is lightly golden. (For full blind-baking instructions, see this post. If using a store-bought pie crust, follow the directions on the package for blind baking.) Cool the pie crust completely before assembling the pie. 2 Prepare the strawberries: Cut in half 15 of the largest strawberries (about 1 pound) and set aside for the top of the pie. Cut the remaining strawberries into thin slices. 3 Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan and set over medium high heat. Stir the glaze constantly until the mixture comes to a rolling boil. Boil for 1 minute. The glaze should be easy to stir and slightly thickened. If it seems like the the glaze is thickening up too much (to more of a jelly-like consistency) remove it from heat immediately. Transfer the glaze to a large bowl using a spatula and allow to cool for 20 minutes. Scoop out and set aside 1/4 cup of the glaze; you'll use this for the top of the pie. 4 Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze until evenly coated. Spoon the filling into the pie. Level it so that the slices are flat, and arrange the reserved, halved strawberries on top. Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie. 5 Refrigerate for 1 hour, or until the glaze is set. The pie is best served on the day it is made.","Oh my, strawberry pie! Will someone please make this for me for my birthday? Any June baby would be honored to feast on this pie on their special day. Personally, I’d take it above cake any day of the week, but especially on my birthday. I love strawberry rhubarb pie, don’t get me wrong, but for the sheer bliss of strawberries at their peak, you really cannot do better service to them than with this pie. The filling is simple: sliced strawberries held together with a glaze made from pureed strawberries, low-sugar pectin, cornstarch and lemon juice. Pack those slices into a buttery baked crust, and then decorate the top halved strawberries. The whole thing is prettier than a picture! Let the pie chill for as long as you can stand it (about an hour), and then dig in without delay. The strawberries will cling to each other and you’ll be fine cutting the pie into slices, but just a heads up that this pie won’t be as firm and solid as versions made with Jello or gelatin. Expect something in the middle: jammy ripe strawberries loosely held together in a buttery crust. A few will likely tumbled out onto your plate! Don’t try to make this the day before; it doesn’t do well overnight in the refrigerator. In any case, I doubt you’ll be able to wait that long to eat it!","Sally Vargas","June 7, 2017","Fresh strawberry pie is a once-a-year summer treat! Made with low-sugar pectin and cornstarch. Serve in slices when chilled - don't wait!","Sally Vargas","Fresh strawberry pie is a once-a-year summer treat! Made with low-sugar pectin and cornstarch. Serve in slices when chilled - don't wait!","45 minutes","40 minutes","1 9-inch pie (6 to 8 slices)"
144,"2017-09-25 03:00:35","Fudgy Chocolate Brownies","3/4 cup (105 grams) all-purpose flour 1/8 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (3 ounces) unsalted butter, cut up 2 ounces unsweetened chocolate, broken into 1-inch pieces 1 cup (200 grams) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (6 ounces) mini bittersweet-chocolate chips Special equipment: 8x8 baking pan Medium saucepan, 2-quarts or larger Heatproof spatula Wire cooling rack",,"1 Heat the oven to 350F and prepare the pan: Line an 8x8 baking pan with a sling of parchment, long enough so that the parchment hangs over the sides of the pan. Coat the exposed sides of the pan with cooking spray (also, a little cooking spray under the parchment will help it stick in place, if needed). 2 Combine the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside. 3 Melt the chocolate and butter: In a medium saucepan over medium-low heat, melt the butter. It should not brown at the edges. Add the chocolate and let it melt, stirring occasionally with a heatproof spatula, until the mixture is smooth. 4 Set the pan on a cooling rack to cool until you can touch the bottom of with your hand comfortably. 5 Make the batter: Using a rubber spatula, stir the sugar into the chocolate mixture until it combined. The mixture may look crumbly or smooth after mixing; either is fine. Add the eggs, one at a time, followed by the vanilla. Add the flour mixture, and stir until no more white patches show. Stir in the chips until well distributed. 6 Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice hard on the counter to settle any air pockets; you can also poke the air pockets with the tip of a paring knife. 7 Bake the brownies: Transfer the pan to the oven and bake for 25 to 30 minutes, or until the top is slightly puffed and just set. If in doubt, it's better to under-bake these brownies a touch rather than over-bake. (The toothpick test doesn't work well for these brownies because the chocolate chips get melty!) 8 Cool the brownies completely: Set the pan on a wire rack until completely cooled. 9 Once cool, cover the pan and refrigerate for several hours or until firm and cold. This makes the brownies easier to slice cleanly. If you're eager for brownies and can't wait for them to chill, skip this chilling step and serve them warm or just-cooled! They will be a little crumbly when you cut them.) 6 Cut the squares: Run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. On a cutting board, slice the brownies into a 4x4 grid (to make 16 squares) or into a 5x5 grid (to make 25 mini-brownies). Brownies can be served right away. Leftovers can be stored in an airtight container at room temperature for at least a week. (They will keep for longer, but may start getting dry and crumbly after a while.)","My mother often made these brownies on the spur of the moment. She’d see a bunch of kids in the house, and an hour later, she’d offer all of us a treat. “Let’s have a bite of brownie!” she would announce, and proceed to hand out small, warm squares. I have no doubt that this recipe came from the back of a box at some point, but I only have the small index card she wrote in her beautiful penmanship. It’s a simple formula: chocolate, butter, sugar, eggs, and flour, all stirred together in one pot. These brownies are fudge-like, dense, and very chocolatey. They’re also very sturdy, which makes them ideal to send to someone who needs some TLC or to take to a picnic or potluck. Bake the brownie mixture in an 8-inch square pan lined with parchment paper, and use the parchment paper handles to lift the block of brownies from the pan before slicing. It also helps to refrigerate the brownies until cold before slicing; this helps them cut beautifully with clean edges and look professionally-made. Begin in one saucepan that will hold all the ingredients later. Melt the butter, then melt the unsweetened chocolate. Cool this mixture until the bottom of the pan is no longer hot, then stir in sugar, eggs, vanilla, flour, and baking powder. Finally, stir in mini bittersweet-chocolate chips. The chips are my own addition since I think they’re irresistible in brownies. Stack them on a plate and serve them up. You’ll thrill the kids – and everyone else in the house, as well!","Sheryl Julian","May 24, 2017","These super-fudgy brownies are for chocolate lovers only! Made with melted chocolate, butter, sugar, eggs, flour, and chocolate chips. Great for picnics, potlucks, or mailing to a friend.","Emma Christensen","These super-fudgy brownies are for chocolate lovers only! Made with melted chocolate, butter, sugar, eggs, flour, and chocolate chips. Great for picnics, potlucks, or mailing to a friend.","15 minutes","25 minutes","16 regular brownies or 25 brownie bites"
145,"2017-09-25 03:00:41","Shaved Asparagus and Potato Pizza","2 1-pound balls pizza dough, homemade or store-bought Cornmeal (for the baking sheets) Flour (for rolling) 1 1/2 pounds (about 16) baby red or yellow potatoes, thinly sliced 3 tablespoons olive oil, plus more for drizzling Salt and pepper, to taste 16 thick asparagus stalks (about 1 pound) 6 ounces gouda or fontina cheese, sliced",,"1 Prepare and heat the oven: If you have one, place a pizza stone on a lower rack in your oven. Preheat the oven to 550F or as hot as it will go. 2 Pre-shape the pizza rounds and let them rest: Turn out the dough onto a generously floured counter  and cut it into 4 pieces. Working with 1 piece at a time, shape into a ball and then press flat into a 1-inch thick disk, dimpling with your fingertips as you flatten it. This isn't the final shaping; just a pre-shaping to help make the dough easier to work with later on. Cover the first disk with a clean dishtowel, and repeat with the remaining pieces of dough. Let the disks of dough rest for 10 to 15 minutes while you prepare the vegetables. This gives the dough time to relax before shaping. 3 Precook the potatoes: Mound the potato slices in the middle of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to taste. Toss together and spread in an even layer with no pieces overlapping. Bake for 10 minutes, or until the potatoes are tender. Let cool briefly. 4 Prepare the asparagus: Trim about 1/2 inch from the bottom of the asparagus spears. With a vegetable peeler, shave the spears into long, thin strips: hold a spear by the bud end and scrape down the length with the peeler. Turn the stalk often until you can no longer scrape it. Cut the remaining core of the spear into 1-inch pieces. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside. 5 Shape the pizza rounds: Sprinkle a layer of cornmeal over a pizza peel, a rimless baking sheet, or the back of a baking sheet. (If you don't have a pizza stone in your oven, just bake the pizza on the baking sheet.) Hold up one piece of dough at the edge and turn it as if you were holding a steering wheel, letting gravity pull the dough down (alternatively, roll with a rolling pin). Keep stretching it until the round is roughly a 12-by-8-inch oval or a 10-inch circle. Place it on the pizza peel and shuffle the pan back and forth to ensure the dough is not sticking (sprinkle extra cornmeal underneath if it sticks.) Leave the remaining rounds covered. 6 Add the toppings and bake the pizza: Arrange one-fourth of the potatoes, one fourth of the cheese, and one fourth of the asparagus on top of the pizza round. Slide the pizza onto the baking stone to bake (or bake on a baking sheet if you don't have a pizza stone). Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbling. Use a pizza peel to remove the pizza from the oven and transfer it to a cooling rack. Prepare and bake the other pizzas in the same manner. If your pizza stone is large enough, you can bake two pizzas side-by-side at the same time. 7 To serve: Pizzas are best served hot from the oven! Rather than waiting for all the pizzas to be done, slice and serve each pizza as it comes out of the oven. If you'd rather serve pizzas all at once, briefly re-warm any pizzas that cooled by placing them back in the oven for a minute or two.","This time of year, asparagus begs to be used in all sorts of ways. Shaving the spears with a vegetable peeler produces a lovely green tangle that I like to put on top of a pizza. Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring. Heat your oven as high as it will go — this helps the pizzas cook quickly and makes the crusts extra-crispy. Each pizza will take 10 to 12 minutes to bake, by which time the pizza should have turned golden browned and cheese will be melted and bubbly. Heaven. If you have hungry hordes waiting, let them dig into the first pizza while you continue to cook the remaining pies.","Sally Vargas","April 26, 2017","Shaved asparagus, baby potatoes, and gouda cheese. A perfect spring meal or easy party appetizer. Eat asparagus while it lasts!","Sally Vargas and Emma Christensen","Shaved asparagus, baby potatoes, and gouda cheese. A perfect spring meal or easy party appetizer. Eat asparagus while it lasts!","20 minutes","40 minutes","4 to 6 servings"
146,"2017-09-25 03:00:43","Easy No-Knead Pizza Dough","4 cups (500g) flour 1 1/2 teaspoons (slightly less than a full packet) instant yeast 1 1/2 teaspoons salt 1 1/2 cups (350g) lukewarm water 1 teaspoon olive oil","This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four ""personal sized"" 10-inch pizzas. Instant or rapid-rise yeast is actually a different strain of yeast from the usual granulated yeast. It is designed to be mixed directly into the flour. If you can’t find it, use the equivalent amount of active dry yeast and proof it in warm water according to the package directions. Leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using. If halving the recipe (which is fine!), mix the dough by hand since the volume may be too small for your mixer to properly mix.","1 Make the dough: In a stand mixer on low speed with the paddle attachment, mix the flour, yeast, and salt to combine. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, 30 to 60 seconds -- you don't need to knead it, just get all the ingredients mixed it together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface. To mix by hand, follow the same procedure using a large bowl and a wooden spoon. 2 Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk. After rising, you can refrigerate the dough for up to 3 days; take dough out of the refrigerator about 1 hour before shaping. 3 Use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times. Any leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using.","It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends. That’s why I love this dough recipe. You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. Or even freeze it for a few weeks. It’s a very forgiving dough! And if that weren’t enough to sell you on this pizza, you don’t have to do a bit of kneading. Furthermore, an overnight rise in the refrigerator helps develop fantastic flavor. The dough is soft and full of delicious air bubbles. This recipe makes about two pounds of dough, which is enough for four 10-inch personal pizzas or two larger pizzas. Use it to make any pizza recipe you like! By the way, if you like this no-knead approach, check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois and My Bread by Jim Lahey. This pizza recipe was based on their no-knead techniques.","Sally Vargas","April 26, 2017","No-knead pizza dough! So EASY. Make it ahead so it's ready when you want it. Use with any pizza recipe.","Emma Christensen","No-knead pizza dough! So EASY. Make it ahead so it's ready when you want it. Use with any pizza recipe.","5 minutes",,"2 1-pound balls of dough (enough for 4 10-inch pizzas)"
147,"2017-09-25 03:00:48","Hot Cross Buns","1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons) 3/4 cup warm milk 1/4 cup plus 1 teaspoon granulated white sugar 3 1/4 to 3 1/2 cups all purpose flour 2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg) 1 teaspoon salt 4 Tbsp butter, softened 2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using) 3/4 cup currants (can sub half of currants with chopped candied citrus peel) 2 teaspoons grated orange zest Glaze 1 egg 1 Tbsp milk Frosting 1 1/2 teaspoon milk 1/2 cup powdered sugar",,"1 Proof the yeast: In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy. 2 Whisk 3 cups flour, salt, spices, 1/4 cup of sugar: In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar. 3 Mix dough ingredients: Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants, candied peel, and orange zest. 4 Knead the dough, adding more flour: If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it. 5 Let sit 2 hours to double in size (first rise): Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size. 6 Form the buns: Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces. Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a greased baking sheet. Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap. 7 Let sit 30-40 min (second rise): Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes. 8 Brush with egg wash: Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts, for the pattern to be noticeable after they're done. Using a pasty brush, brush on the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked. 9 Bake and cool: Place in the middle rack of the 400°F oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool. 10 Make and pipe frosting in cross pattern on buns: To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.","Have you ever made hot cross buns? They’re an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron. They’re marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday. Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter. Inspired by a nursery rhyme, Garrett McCord and I got together over the course of several weeks to try to come up with the best hot cross buns recipe we could make. Our first attempts were surprisingly bad—dry, hard, and tough. After several iterations (many eaten, many thrown out), and consultation with chefs, websites, and cookbooks (thank you Elizabeth David, Shirley Corriher, and Bernard Clayton), we finally hit gold with this one. The trick was actually to reduce the amount of sugar and fat in the dough. I’m used to thinking that adding sugar or fat will make a baked product more moist, but when it comes to yeast doughs, both sugar and fat can have the opposite effect, making the result tough. So if you limit the sugar and fat, which we are doing in this recipe, the bun turns out tender and lovely. Updated recipe and photos, first published 2010","Elise Bauer","April 13, 2017","Traditional Good Friday treat, hot cross buns, slightly sweet yeast-leavened buns, spiced with cinnamon, cardamom, nutmeg, allspice, and cloves, and speckled with currants, citron, and orange zest.","Elise Bauer","Traditional Good Friday treat, hot cross buns, slightly sweet yeast-leavened buns, spiced with cinnamon, cardamom, nutmeg, allspice, and cloves, and speckled with currants, citron, and orange zest.",,"3 hours","Makes 16 buns"
148,"2017-09-25 03:00:53","Asparagus Quiche with Fontina Cheese","1 9-inch pie crust, chilled for 30 minutes and ready to roll out Flour (for sprinkling) 1 pound (445 g) fresh asparagus 1/4 pound Fontina cheese, cut into 1/4-inch cubes 4 large eggs, lightly beaten in a large bowl 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepper Special Equipment: 9 1/2- or 10-inch porcelain or metal tart pan Pie weights or dried beans for baking",,"1 Roll out the pie crust: Roll out the pie crust on a lightly floured counter to an 11-inch round, moving it often to prevent it from sticking. Lift it onto the rolling pin and gently ease it into a 9 1/2 or 10-inch porcelain tart pan. Press the dough all around the bottom edge so it sticks to the pan. With scissors, cut the pastry around the top edge so it has an even 1-inch overhang. 2 Crimp the dough: Tuck the overhang inside the pan all around, like a hem. Crimp the top edge with your fingers. 3 Chill the pie crust: Set the pie crust on a rimmed baking sheet. Cover loosely with plastic wrap and freeze for 1 hour. (At this point, you can freeze it overnight, loosely covered; if you want to freeze for up to 1 month, wrap tightly after the crust is frozen). 4 Blind bake the pie crust: Heat the oven to 375F. Prick the dough all over with a fork. Line the dough with parchment paper or crumpled foil, and fill with pie weights or dried beans. Bake for 12 to 15 minutes, or until the top edge of the pastry is beginning to take on some color. Lift off the paper or foil and beans, and set aside. Return the pie crust to the oven and continue baking for 5 to 10 minutes, or until the bottom of the dough is beginning to cook through. If the dough forms puffs, prick them with the tip of a knife. Set on a wire rack to cool. Leave the oven on. 5 Prepare the asparagus: Snap off the dry and woody part of the spears near the base, where they break without much effort. Cut the spears into 1-inch pieces. Bring a saucepan of water to a boil. Add the asparagus and cook for 1 minute. Drain and transfer the asparagus to ice water to cool. Dry the asparagus with paper towels. Set aside 3 asparagus tips to garnish the quiche. Halve the remaining pieces lengthwise. 6 Finish the filling: Scatter the blanched asparagus (not the tips) and Fontina over the bottom of the cooled pie crust. Thoroughly stir the cream into the eggs, add salt and pepper, and pour the egg mixture over the asparagus and cheese. 7 Bake the quiche: Return the pan to the oven and bake for 35 to 40 minutes, or until the filling is set all over and the top is starting to brown. Set on a wire rack to cool completely. 8 Serve: Garnish the top of the quiche with the reserved asparagus tips before serving. The quiche can be served immediately, or once cool, cover and refrigerate for up to 5 days. Quiche can be served cold, room temperature, or warm. (If serving warm, heat in a 300F oven until just warm to the touch.)","There’s a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more. But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream. That might seem obvious, but in all my quiches before this, I used either a mix of cream and milk or all half-and-half, and it was never quite right. I’ve found that you also need to pay attention to the egg-to-cream ratio: 1/4 cup of cream per egg is just right. I now make my quiches with by beating four eggs with a single cup of heavy cream. In the spring when asparagus is at its peak, I add blanched spears and tiny cubes of Fontina cheese to my quiche. It’s one of my favorite combinations! I like to make quiche in a traditional white porcelain tart pan (my classic 9 1/2-inch pan with 1 1/2-inch-high sides has a 1-quart capacity). I think the pastry turns especially flaky when baked in porcelain. You can also use a French fluted pan with a removable base, or a regular glass or metal pie pan. If your pie pan holds a greater capacity than 1-quart, add more liquid using the ratio of 1 egg per 1/4 cup heavy cream. I like to slice the quiche into thin little wedges when I have guests for brunch. This way, the tart can serve six with other dishes on the table. See if this recipe becomes your new favorite quiche, too!","Sheryl Julian","April 8, 2017","This asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal. The secret to really creamy quiche? Heavy cream!","Sheryl Julian","This asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal. The secret to really creamy quiche? Heavy cream!","30 minutes","40 minutes","4 to 6 servings"
149,"2017-09-25 03:00:57","Irish Brown Bread","Vegetable oil spray (for the loaf pan) 1 1/2 cups (350g) warm water (about 100°F) 2 tablespoons milk 2 tablespoons molasses 2 teaspoons active dry yeast (slightly less than one package) 1/2 cup (25 grams) coarse wheat bran, plus more for sprinkling 2 teaspoons salt 2 tablespoons unsalted butter, softened 3 1/2 cups (450g) stoneground whole wheat flour 1 teaspoon vegetable oil","Look for bran and stone ground whole wheat flour with the specialty flours in the baking section of your grocery store. Two good brands are Bob's Red Mill and Arrowhead Mills, both of which can also be ordered online.","1 Prepare the pan(s): Generously spray a 9-inch loaf pan (or two 8 by 3 3/4-inch loaf pans—disposable aluminum pans are the perfect size) with non-stick spray. 2 Mix and knead the dough by hand: In a large bowl, stir the warm water, milk, molasses and yeast together and let stand until the mixture starts to bubble, about 5 minutes. Add the wheat bran, salt, butter and 2 cups of the flour.  Beat vigorously with a wooden spoon in the same direction for 1 minute. Add enough of the remaining flour, 1/2 cup at a time, until the dough is difficult to stir with a wooden spoon and pulls away from the side of the bowl. Using one hand to hold the bowl, use your other hand to knead the dough in the bowl for a minute or two. The dough will stick to your hands but should pull away from the side of the bowl after about a minute. If necessary, add more flour, 1 tablespoon at a time. While the dough will be damp, it should not feel muddy. Alternatively, mix with a stand mixer on medium speed with the paddle attachment, beating for about 1 minute until the dough pulls away from the sides of the bowl. 3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface. Starting with the long side closest to you, roll the dough into a tight cylinder. Pinch the seam closed. Flip the loaf over, so it's seam-side down. Tuck the ends under so the loaf is uniform and even. Place the dough in the pan with the seam side down. (To make 2 small loaves, divide the dough in half and shape as above, making the oval 7 inches long.) 4 Let the dough rise: Drizzle the vegetable oil on top of the dough and smooth it over the dough as you pat it into the corners of the pan. Sprinkle with extra bran, if you like. Cover the pan loosely with plastic wrap and let rise for 1 to 1 1/2 hours, or until the dough rises about 1 inch above the top of the pan, 5 Heat the oven: About 20 minutes before the loaf is ready to be baked, position a rack in the lower third of the oven and preheat it to 400°F. 6 Bake the loaf: Place the loaf in the oven and immediately reduce the heat to 375°F. Bake for 35 minutes for a large loaf, or 25 to 30 minutes for 2 small loaves, or until the loaf sounds hollow when tapped on the bottom. 7 Harden the crust: Remove the bread from the oven and immediately turn it out of the pan. Place it directly on the oven rack and continue to bake for 7 to 10 minutes, or until the crust browns. 8 Cool the loaf: Remove and set on a wire rack to cool. When thoroughly cool, store the loaves in plastic bags. The bread is best eaten on the day it’s made, but after a day or two it is still good toasted for breakfast or tea. Well-wrapped in plastic and then foil, the bread may be stored in the freezer for up to a month.","My grandfather was born and raised in Ireland. Although he died before I was born, his Irish roots ran deep in our family. My father and uncles made regular trips to the old country to visit relatives and returned with plenty of amusing stories to tell. In time, I made several journeys back to Ireland myself and developed a decided kinship to the land of my forefathers. Like every traveller, I was introduced to the full Irish breakfast accompanied by slices of brown bread slathered in thick slabs of butter. I aspired to master the art of the Irish loaf, and this year for St. Patrick’s day, I’d like to share the results with you! It’s a bit tricky to get a high, well-risen loaf out of bread that is made of one hundred percent whole wheat flour. Normally, when water and white flour are mixed and worked together, strands of gluten develop, which give bread the muscle to rise. However, whole grain flour contains bran, which cuts into these strands. This translates into a rather flat, slightly crumbly loaf. In fact, this bread will hardly rise at all in the oven, so what you see before you bake it is what you get. The trade-off is the full, sweet, nutty taste of unadulterated whole wheat, which is enhanced when the bread is toasted. Note that Irish flour is more coarsely ground than most American brands. To more closely approximate a true Irish loaf, I use stoneground flour and add extra wheat bran, both of which are available through Bob’s Red Mill or Arrowhead Mills. You could also order King Arthur’s Irish-style flour from their catalogue. The traditional method of making this bread—brief kneading and a single rising— makes sense in this context. It also simplifies the job of the baker. Don’t skip the final step of turning the loaf out of the pan and setting it directly on the oven rack to bake for a few minutes longer. This ensures you will obtain the characteristic thick crust that is the hallmark of this bread. I often make two small loaves because they can be sliced thinly and served in place of crackers for an appetizer—the perfect accompaniment to smoked salmon, fish pate, or bold cheddar. In full disclosure, when we children were young, St. Patrick’s Day was usually celebrated with garish green-iced cupcakes (and if we were lucky, the sight of my nana doing an Irish jig). These days, I’d much prefer a slice of this Irish brown bread.","Sally Vargas",,"REAL Irish Brown Bread! 100% whole wheat. Slice, toast, and spread with Irish butter.","Sally Vargas","REAL Irish Brown Bread! 100% whole wheat. Slice, toast, and spread with Irish butter.","15 minutes","35 minutes","Makes 1 large or 2 small loaves"
150,"2017-09-25 03:00:59","Apple-Cinnamon French Toast Muffins","1 loaf country-style bread (1 pound loaf) 5 large eggs 2 cups whole or 2% milk 2 teaspoons vanilla 4 teaspoons cinnamon 1 to 2 apples, cored and cut into 1/4-inch dice (1 1/2 cups diced) 4 tablespoons unsalted butter, melted 5 tablespoons plus 1 teaspoon turbinado sugar or sugar in the raw, divided Maple syrup, to serve (optional) Special equipment: 2 12-cup muffin pans","Any apple will work for this recipe, so pick a favorite!","1 Slice the bread into cubes: Use a serrated bread knife to cut the bread into small 1/2-inch bread cubes. You can leave the crusts on or remove them, as you prefer. Measure out 9 cups of bread cubes; you may not need the entire loaf. 2 Make the French toast batter: In a large bowl, whisk the eggs, milk, vanilla and cinnamon together until well blended. Add the 9 cups of bread cubes. With a large spoon, stir well to coat the bread with the batter. 3 Cover with plastic wrap and refrigerate for 4 hours, or overnight. Stir from time to time to help the bread absorb the custard. 4 When ready to bake the muffins, heat the oven to 350F. 5 Stir the diced apples into the bread and custard mixture. 6 Line and fill the muffin cups: Line 16 of the muffin cups with a double layer of muffin papers, splitting the batch between two muffin pans. Spray the muffin papers with a little cooking spray. Fill each muffin cup with about 1/2 cup of the filling, mounding slightly to form a peak. 7 Top with sugar just before baking: With a pastry brush, dab the melted butter over the tops of the muffins and sprinkle each muffin with 1 teaspoon of the turbinado sugar. 8 Bake for 25 to 30 minutes, or until golden. Let the muffins cool for 10 minutes in the muffin tin, and serve warm with maple syrup to drizzle over top, if desired. (Refrigerate leftovers for several days, or freeze them for up to one month, and reheat in the oven or microwave.)","You’ve got to admit it: they’re cute. These individual bites of not-quite-muffins and not-quite-French-toast are almost too good to be true. Not only are they scrumptious, but they work on your schedule. Throw them together tonight and bake them tomorrow morning for an easy warm breakfast. They also reheat well, so you can make a batch this weekend and have them for breakfast all week long. Whatever your breakfast situation, these French toast muffins are up to the challenge. My secret weapon for French toast has always been cinnamon. Not some fairy dusting of cinnamon, but a full-on downpour. Since cinnamon and apple go so well and this recipe lends itself well to add-ins, I also like to put little bits of apple in the mix. A few dabs of melted butter on top and a generous sprinkling of coarse sugar on top also yields a sweet crunch. Soak the bread in the French toast batter for at least four hours, or overnight. You can make and bake them on the same day if you’re an early riser, or you could let them rest overnight and bake them the next morning. Either way, once baked, they keep, refrigerated, for two to three days, or they can be frozen for up to a one month. Reheat in the oven or microwave.","Sally Vargas",,"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.","Sally Vargas","Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.","15 minutes","25 minutes","16 muffins"
151,"2017-09-25 03:01:05","Chocolate Snack Cake with Chocolate Frosting","For the cake: Butter (for the cake pan) Flour (for the cake pan) 2 2/3 cups (330 g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 ounces (85 g) bittersweet or semisweet chocolate, broken up 3 tablespoons (20 g) unsweetened cocoa powder 1/4 cup boiling water 1 cup (227 g or 2 sticks) unsalted butter, softened at room temperature 1 cup (193 g) dark brown sugar 3/4 cup (172 g) granulated sugar 3 large eggs 2 egg yolks 1 teaspoon vanilla extract 1 1/3 cups (325 g) sour cream For the frosting: 8 ounces (227 g) semisweet chocolate, coarsely chopped 1 cup (225 g) sour cream, left at room temperature for 20 minutes 3/4 cup (95 g) powdered sugar, sifted into a bowl 1 teaspoon vanilla extract Pinch of salt","Be sure to let the cake cool completely before spreading the top with frosting. I often measure out all the ingredients the night before I bake so that making the cake the next day is fast work.","MAKE THE CAKE (Makes one 9-by-13-inch rectangle)      1 Prepare the pan and preheat the oven: Heat the oven to 350F. Butter a 9-by-13-inch cake pan, dust the pan with flour, and tap out the excess. (Or line the pan with parchment paper and butter the paper.) 2 Combine the dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, and salt. 3 Melt the chocolate and cocoa powder: Put the bittersweet or semisweet chocolate and the cocoa in a heatproof bowl and pour the boiling water over top. Let it sit for a minute, then stir. The chocolate might seem to seize at first, but you're adding enough liquid that it should thin out as you stir. 4 Begin making the batter: In a stand mixer a beater attachment or with an electric mixer, beat the butter on medium speed for 2 minutes. Add the brown and granulated sugar and beat for 2 minutes more. Add the eggs, one at a time, followed by the yolks and vanilla. Beat only until incorporated, scraping down the sides of the bowl often. The mixture may look curdled; that’s OK. 5 Finish mixing the batter: With the mixer on low speed, blend in the melted chocolate and cocoa powder. Blend in a third of the flour mixture, followed by half of the sour cream. Blend in another third of the flour, followed by the remaining sour cream. Finish with the last third of the flour, blending just until the dry flour is no longer visible. The batter will be fairly thick. 7 Transfer the batter into the pan: Scoop the batter to the prepared pan, spreading it evenly and smoothing the top. Tap it once hard on the counter to settle any air pockets. 8 Bake the cake: Bake the cake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean clean and the top springs back when pressed with a fingertip. Transfer the pan to a wire rack for the cake to cool. Allow the cake to cool completely before frosting. (At this point, the cake can also be covered and stored at room temperature for 24 hours before frosting and serving.) MAKE THE FROSTING (Makes about 1 1/2 cups) 1 Melt the chocolate: Put the 8 ounces of semisweet chocolate in a heatproof bowl and set the bowl over a saucepan of hot but not boiling water. The bowl should not touch the water. Let the chocolate melt, stirring occasionally with a rubber spatula. Remove the bowl from the water and wipe the bottom dry. Cool, stirring often, for 5 minutes. 2 Add the sour cream gradually, stirring well with the rubber spatula. 3 Add the powdered sugar gradually, then the vanilla and salt. Stir until the mixture is smooth and thickens like frosting. FINISH THE CAKE 1 Frost the cooled cake: When the cake is completely cool, use an offset icing spatula or the back of a spoon to spread the frosting on the cake, making a swirl or striped pattern, if you like. To make “stripes” with frosting, as I have done, spread the frosting on the cake and smooth the top with an offset spatula. Wipe off the excess frosting on the spatula. Set the cake so one short side is closest to you. Holding the spatula at a 45-degree angle to the frosting, and working horizontally across the cake, start at the end farthest from you. Move the spatula from left to right across the cake. Immediately move the spatula down half an inch, and sweep it from right to left across the cake. Continue in this way – right to left, left to right, moving down half an inch – until the entire cake looks striped. The long sides will be scalloped with frosting. To make frosting swirls, spread the frosting on the cake and use the back of a spoon to make slight indentations all over the cake, which will look swirled when you’re done. 2 Let the cake sit for 30 minutes before cutting into squares. ","This isn’t one of those fudgey, intense, death-by-chocolate cakes, but something closer to devil’s food cake in ingredients and character. It’s more cocoa-flavored than chocolate, and more light and airy than dense. The chocolate frosting, however, is pure decadence. It perfectly balances more refined nature of the cake. Cover the whole pan with a thick layer of this frosting and serve slices right out of the pan. I love to make this cake! The main ingredients are unsweetened cocoa powder, bittersweet (or semisweet) chocolate, and sour cream. If you have those on hand, you’re good to go. You can bake it at the drop of a hat, though I often measure out the ingredients the night before I bake so that making the cake is even faster work. The sour cream adds richness and moisture, but the dark brown and granulated sugars offset any sour flavor. This finished cake is chocolate, through and through! In the frosting, powdered sugar and semisweet chocolate do the same thing. Recipes for sour cream chocolate frosting have been around for ages and there are many slightly different variations. The one I like best, and use here, is basically just melted chocolate, sour cream, and powdered sugar. The quality of your chocolate matters a great deal; use the best-quality chocolate you can find. This produces such a thick, delicious, spreadable frosting, it almost seems like magic. You’ll have fun making swirls or stripes or whatever whimsical patterns your spoon or spatula leads you to. Be sure to cool the cake completely before topping with the lustrous frosting. You can store the unfrosted, cake, wrapped in foil and kept in a cool place, for up a day before frosting.","Sheryl Julian",,"Easy chocolate sour cream cake made with sour cream, cocoa powder, and melted chocolate. The perfect balance of decadence and simplicity! Don't forget the chocolate frosting...","Sheryl Julian","Easy chocolate sour cream cake made with sour cream, cocoa powder, and melted chocolate. The perfect balance of decadence and simplicity! Don't forget the chocolate frosting...","30 minutes","45 minutes","one 9x13 cake (10 to 12 servings)"
152,"2017-09-25 03:01:10","Swedish Coffee Bread (Tea Ring)","Bread: 1 cup whole milk 1/2 cup white sugar 1/2 cup butter 2-pkg active yeast dissolved in 1/4 cup warm water About 4 cups all purpose flour 1 large egg 1/2 teaspoon salt 1 teaspoon ground cardamom Filling: 2 Tbsp melted butter 1/4 cup brown sugar, packed 1 Tbsp white sugar 2 teaspoons cinnamon 1 cup golden raisins (optional) 1/2 cup slivered almonds (optional) 1/4 cup almond paste (optional) Egg glaze: 2 egg yolks 2 Tbsp cream Sugar glaze: 1 cup powdered sugar 1 Tbsp water","It's best to start with whole cardamom pods - peel the pods (helps to crush them first) to release the seeds. Crush the seeds with a mortar and pestle or use a rolling pin to grind them.","Make the Dough: 1 Put milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and egg. 2 Mix in salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl. 3 Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth, OR use a dough hook in a stand-up mixer and knead the dough that way for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note that the dough should remain soft, so take care not to add too much flour. Let the Dough Rise: 4 Place the dough in an oiled bowl, covered with a clean tea-towel or with plastic wrap. Let rise for an hour or until the dough has doubled in size. At this point you can make a simple braided bread if you want (2 loaves), by punching the dough down, dividing the dough in half, and then dividing each half into three equal parts, rolling the dough pieces into ropes, braiding them, and tucking the ends under. Or you can get more fancy, which is what we've done here, with a filling, and forming the dough into a wreath shape. The following directions are for the wreath form. Make the Wreath Form: 5 Press the dough down to deflate it a bit. Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and use your fingers to spread it into a 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface. If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again. Like pizza dough, the dough needs time to relax while you are forming it. Brush the dough with melted butter, leaving at least a half inch border on the edges so the dough will stick together when rolled. Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of the mixture (saving the other half for the second batch of dough). Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste. You could even sprinkle on some cream cheese for a creamier filling. 6 Carefully roll the dough up lengthwise, with the seam on the bottom. Carefully transfer to a greased baking sheet. Form a circle with the dough on the baking sheet, connecting the ends together. 7 Using scissors, cut most of the way through the dough, cutting on a slant. Work your way around the dough circle. After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle. The dough circle will look like a wreath when you are done. Repeat steps 5, 7, and 8 with the rest of the dough, to form a second wreath. The Second Rise: 8 Cover lightly with plastic wrap and set in a warm area for a second rise. Let rise for about 40 minutes to an hour; the dough should again puff up in size. Bake: 9 Preheat the oven to 350°F. Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25-30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil. 10 Remove from oven and let cool completely. Whisk together powdered sugar and water to create a final glaze (optional). Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny. Drizzle the glaze in a back and forth motion over the pastry.","A Simply Recipes reader recently informed me that Swedish coffee bread is a Christmas tradition in Sweden, along with Swedish meatballs and other goodies served on Christmas Eve. According to Sara Sabo, “it is a lot of work but the Swedish tomte that lives under the floorboards helps, and you better do your part or the Jul goat will butt you. This is the day all distant relatives and many friends decide they want to be Swedish.” With that kind of intro, wouldn’t you be intrigued? Sara sent me her 40 year old recipe for making this cardamom spiced yeast bread and I’ve now made three batches (with some recipe tweaking on my part). By the way, this pastry is known both as a “tea ring” or a “coffee bread”. It has neither tea nor coffee in it, but is a lovely pastry to eat accompanied by either coffee or tea. Sara tells me that the bread is typically braided and sprinkled with cinnamon and sugar, but she likes to roll it up like a jelly roll and form it into a wreath. Cardamom is the essential spice in the dough, but pretty much anything goes for the filling. She recommends raisins, cinnamon sugar, and sliced almonds. Little dabs of almond paste in the filling is lovely as well. I made the bread both ways, simply braided, and stuffed and formed into a wreath, and all of the loaves were great. You can get creative with this one. Sara has made it with a cream cheese filling too, with a little sugar, egg yolk, and a dash of vanilla, then added some diced apples or peaches. From the recipe archives, first posted 2010. Merry Christmas!","Elise Bauer",,"Swedish coffee bread or tea ring, a slightly sweet yeast bread flavored with cardamom, and either braided or made into a wreath-shaped pastry.","Elise Bauer","Swedish coffee bread or tea ring, a slightly sweet yeast bread flavored with cardamom, and either braided or made into a wreath-shaped pastry.",,,"Makes 2 wreaths"
153,"2017-09-25 03:01:15","Coconut Whipped Cream","1 to 2 (15-ounce) cans full-fat coconut milk 1 teaspoon vanilla extract (optional) Maple syrup or powdered sugar, to taste (optional) Special equipment: Stand mixer","Once whipped, the coconut cream keeps well in the fridge for up to 2 days. If you don't have a stand mixer, you can use a hand mixer, but it will likely take longer for the coconut to whip.","1 Refrigerate the coconut milk overnight: Chilling helps the coconut milk separate into layers of cream and water. The coconut cream will float to the top and harden. 2 Open the cans of chilled coconut milk and scoop out the coconut cream. Do not scoop any of the liquidy coconut water. (The coconut water can be saved for another purpose.) 3 Begin whipping the coconut cream: Place the coconut cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on low for 5 to 10 minutes or until the big chunks of coconut cream start to break down into small pieces. 4 Increase speed to medium and continue whipping. Scrape down the sides of the bowl from time to time. If liquid starts to separate from the coconut cream, drain it off. The coconut cream may look curdled and ugly in the initial stages, but just keep whipping – it will eventually become smooth and creamy. 5 Once the coconut cream starts to look smooth and uniform , increase the speed to medium high and beat until soft peaks form. Add vanilla extract and sweetener, if using, and beat until just combined. 6 Store the coconut whipped cream for up to 2 days in the fridge. Remove from fridge at least 30 minutes before serving.","If you are dairy-free, you might have thought whipped cream was a thing of the past. Surprise! It turns out that you can whip the heck out of a can of coconut cream and make yourself an extraordinary topping for pie, hot chocolate, or any dessert. To make coconut whipped cream, you just need a can of coconut and a little planning. The can of coconut milk needs to be chilled for at least 8 hours before making the whipped cream. This helps the dense coconut cream to separate from the thin coconut water and solidify. You only need the coconut cream to make whipped cream. The coconut water left in the can is great for smoothies or even to use as the liquid in bread recipes. You can poach veggies in it too! When whipping the cream, start slowly and gradually increase the speed. The cream will start off very crumbly and grainy, but will gradually smooth out and then whip up just like regular whipped cream. Don’t try to rush it. Total whipping time can be 1o to 25 minutes, depending on your brand of coconut milk and how well it whips. I find that the best coconut milk for making whipped cream is full-fat coconut milk that does not contain any guar gum or xanthan gum. Two brands to look for that don’t contain any gums are Natural Value and Native Forest Simple Organic. If you cannot find canned coconut milk without guar gum, it will still work, but it’s best to refrigerate the cans a bit longer to be sure the coconut cream separates. Avoid coconut milk sold in tetra packs or cartons since these usually have stabilizers that prevent the coconut cream from separating from the coconut water. Also, avoid cans labeled “coconut cream.” You’d think these would be the perfect shortcut for getting your hands on some coconut cream, but this product is generally sweetened and full of stabilizers, which will prevent the cream from whipping up.","Sabrina Modelle",,"Here's how to make dairy-free whipped cream with a can of coconut milk! Keeps for several days. Great for topping vegan or Paleo desserts.","Sabrina Modelle","Here's how to make dairy-free whipped cream with a can of coconut milk! Keeps for several days. Great for topping vegan or Paleo desserts.","20 minutes",,"Several cups of whipped cream"
154,"2017-09-25 03:01:20","Coconut Cake with Lemon Curd and Vanilla Buttercream","For the cake: Butter (for the cake pans) Flour (for the cake pans) 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large eggs 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup coconut oil (solidified, not liquidy) 1 1/2 cups sugar 1 cup canned cream of coconut, such as Coco Lopez 1 teaspoon vanilla extract 1 cup buttermilk Pinch of salt For the lemon curd filling: 1 tablespoon finely grated lemon zest 1/2 cup lemon juice (from 3 to 4 lemons) 3/4 cup sugar 2 large eggs 2 egg yolks Pinch of salt 6 tablespoons unsalted butter, cut in small cubes For the buttercream: 3/4 pound (3 sticks) cold unsalted butter, cut into pieces 4 egg whites 1 cup sugar 1 1/2 teaspoons vanilla extract To finish the cake: 1 cup unsweetened coconut flakes, toasted 1 cup lemon curd 1 cup shredded unsweetened coconut","The coconut oil in the ingredient list should be solid; it sometimes liquefies at room temperature. If it has liquefied, measure what you need and then let it solidify in the fridge. Cream of coconut is different than coconut milk or coconut cream, so read labels carefully when shopping. My favorite brand is Coco Lopez. If you don’t see it in your supermarket, look for it at the liquor store since it is also a component for pina coladas. You won't need the full can of cream of coconut. The leftover is great drizzled over morning oatmeal or made into a cocktail.","MAKE THE CAKE (Makes two 9-inch cake rounds) 1 Prepare the pans and preheat the oven: Heat the oven to 350F. Butter two 9-inch circular layer cake pans. Dust each pan with flour, and tap out the excess. Line the bottom of each pan with a circle of parchment paper. 2 Combine the dry ingredients: In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them. 3 Separate the eggs: Place the egg yolks in one bowl and the egg whites in another. Refrigerate the egg whites until needed. 4 Make the batter: In an electric mixer with a paddle attachment, beat the butter and coconut oil on medium speed for 3 minutes. Add the sugar and beat for 2 minutes. (This beating action will aerate the cake and make it lighter.) Switch to low speed, and beat in the eggs yolks, one at a time, mixing only until incorporated. Blend in the cream of coconut and vanilla. With the mixer on its lowest speed, add a third of the dry ingredients (from step 2) followed by half of the buttermilk. Mix just until blended and scrape down the sides of the bowl. Add another third of the dry ingredients, followed by the remaining buttermilk. Scrape down the sides of the bowl and add the remaining third of the dry ingredients. Remove the bowl from the mixer stand and scrape it into a large bowl. 5 Beat the egg whites: Wash out the mixing bowl with dish soap, being careful to wipe away all traces of fat. Dry thoroughly. In the clean bowl with the whisk attachment, beat the egg whites and salt on medium high speed until stiff but not dry. They should look creamy and hold their peaks; if they start to look crumbly, stop immediately and continue with the recipe. 6 Fold the egg whites with the batter: Scoop a third of the beaten egg whites on top of the cake batter and mix gently to lighten the batter. Scoop the remaining egg whites on top of the batter and gently fold them together. (To ""fold,"" just scoop deep into the bowl with your spatula, lift up, and gently turn the batter over on top of itself. Rotate the bowl slightly and repeat. Continue until you see no more streaks of egg white.) 7 Divide the batter evenly between the cake pans. Smooth the tops with the back of a spoon. 8 Bake the cakes: Bake for 30 to 35 minutes, or until a skewer inserted into the middle of the cake comes out clean. The baked cake should pull slightly away from the sides of the pan. 8 Cool the cakes: Set the pans on a wire rack to cool for 10 minutes. Carefully invert onto another rack, then invert again so the layers stand right-side up. Leave to cool completely. Peel off the parchment paper and assemble the cake. Make-ahead: The cakes can be made a day or two ahead of assembly. Cool completely, wrap in aluminum foil, and refrigerate until needed. MAKE THE LEMON CURD FILLING (Makes 1 1/4 cups) 1 Set a strainer over a bowl and place it next to the stove. Have this ready before you start the lemon curd. 2 Mix all ingredients: In a heavy bottomed medium saucepan, whisk the lemon zest, lemon juice, sugar, eggs, egg yolks, and salt. Add the butter pieces. 3 Cook the lemon curd: Set the pan on the stove over medium heat. Stirring constantly with a spatula, cook the mixture for 5 to 6 minutes, or until it thickens and comes just to a boil around the edges (170F on a thermometer). 4 Strain and cool: Quickly remove the pan from the heat and scrape the curd into the strainer. Strain, using your spatula to press the curd through the strainer. Chill in the refrigerator for 1 to 2 hours, or until cold. Make-ahead: Once prepared, the lemon curd can be kept refrigerated for several days. (This recipe makes slightly more than you'll need; use any leftover on toast or sandwich between cookies. MAKE THE BUTTERCREAM (Makes about 4 cups, enough for the sides and top of a 9-inch layer cake) 1 Beat the cool butter until smooth: This is a Swiss meringue buttercream, and it's incredibly creamy and light. You will be adding smooth butter to the whipped egg whites (meringue); the butter should be creamy but not too warm when you add it to the meringue. To do this, remove the butter from the refrigerator, cut it into pieces and let stand for 10 minutes, or until slightly softened but still cool to the touch. In the bowl of a stand mixer with the paddle attachment, beat until creamy and smooth. Scrape into a separate bowl. The butter should stay cool and smooth until needed. It should be fine at room temperature, but if your kitchen is very warm, refrigerate briefly while doing the next step and remove before the butter becomes too hard. 2 Warm the egg whites and sugar: Bring a saucepan of water to a simmer. Meanwhile, thoroughly wash the mixer bowl used for the butter in hot soapy water to remove all traces of butter and dry thoroughly. Combine the egg whites and sugar in the mixer bowl. Set the bowl over the simmering water and whisk constantly until the mixture is very warm to the touch and the sugar is dissolved (110F). Dip your finger into the mixture and rub it against your thumb. It should feel completely smooth, not gritty. 3 Make the meringue: Set the bowl on the stand mixer and beat on medium high-speed with a whisk attachment for about 5 minutes, or until stiff peaks form. Set the speed on low and continue to beat the meringue for 15 minutes longer, or until cool. 4 Add the butter: On low speed, beat in butter, a heaping tablespoon at a time, until it is all incorporated and the buttercream is smooth. Beat in the vanilla extract. If the mixture looks slightly grainy or curdled, it may be that the butter is too cool. Simply set the bowl of buttercream over simmering water for a few seconds to warm it. If the buttercream becomes soupy, it is probably too warm. Chill for 20 minutes or so, and try mixing again. Make-ahead: You can refrigerate this buttercream for up to 3 days. Allow it to come to room temperature and beat with a paddle attachment to bring it to spreading consistency. If necessary, warm it carefully over simmering water. ASSEMBLE THE CAKE 1 Toast the coconut: Heat the oven to 350°F. On a baking sheet, spread the coconut flakes (not the shredded coconut). Bake for 3 to 4 minutes, or until the coconut is golden. Watch carefully, since it burns easily. Cool on the baking sheet. 2 Prepare the cake for decorating: Cut 4 parchment paper strips that are about 3 inches wide. If the cake has domed in the oven, shave off the domed peaks with a serrated knife to make the layers flat and even. On a flat surface or a flat cake stand, place the bottom layer, trimmed side down. Slip the parchment strips partially under the cake. Brush off any excess crumbs. 3 Spread 1 cup of lemon curd on top of the cake. Place the second layer on top, trimmed side down. (You will have leftover lemon curd; this will keep in the fridge for at least a week and can be spread on toast or sandwiched between cookies.) 4 Spread a ""crumb coating"" of frosting over the cake: Spread about 1/3 of the buttercream on top and around the sides of the cake in a thin coating. Refrigerate for 20 minutes, or until the buttercream is firm. This step helps to both minimize crumbs and to firm up the lemon curd so that it does not ooze into the icing. 5 Frost the cake and coat with coconut: Spread the remainder of the buttercream over the top and sides of the cake. With a cupped hand and the aid of a spatula, cover the cake with the shredded coconut. 6 Finish the cake: Remove the strips of parchment from under the cake and brush off the coconut that is around the bottom of the cake. Decorate the top with the toasted coconut flakes.","If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth. This coconut cake pulls out all the stops. It is the best dessert for any special occasion. If I learned anything from my days as a pastry chef, it is that in baking, you can often play around with timing and make most recipes work on your schedule. This is because pastry making is all about components. At the restaurant, we made many of our building blocks throughout the week: puff pastry, pastry cream, pie dough, even buttercream, could all be made ahead at separate times and then combined in different ways depending on the particular dessert we needed to make. The same holds for this cake. It’s a big bite to take all in one day, unless you have an entire morning for the job. Instead, spread out the tasks over a few days. Here’s what I do: Make the cake, and while it is baking, make the lemon curd (which is pretty quick and easy). Wrap the cake in foil and pack the curd into a storage container, and refrigerate both. Now you have done the lion’s share of work! On the following day, make the buttercream, and then fill, ice and decorate the cake. Or refrigerate the buttercream for another day (or up to three days); let it come to room temperature before decorating the cake. Once decorated, cover the cake with a cake dome or an inverted mixing bowl, and it can sit on the counter for several hours until serving. You can also refrigerate the covered cake for a few days before serving (up to 3 days). Before you know it, your pièce de résistance is ready for its grand entrance at the dinner party, without too much fluster!","Sally Vargas",,"This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.","Sally Vargas","This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.","1 hour",,"1 9-inch cake, 10 to 12 servings"
155,"2017-09-25 03:01:21","Classic Vanilla and Chocolate Marbled Bundt Cake","To grease the pan: 1 tablespoon unsalted butter, at room temperature 2 tablespoons all-purpose flour For the chocolate syrup: 1/2 cup (100 g) granulated sugar 1/2 cup (55 g) natural cocoa powder (not Dutch-process) 1/2 cup freshly brewed strong hot coffee 1/4 cup (85 g) mild-tasting honey 1/2 teaspoon vanilla extract For the cake batter: 2 cups (400 g) granulated sugar 1 cup (225 g or 2 sticks) unsalted butter, at room temperature 2 teaspoons vanilla extract 4 large eggs, at room temperature 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 3/4 cups (385 g) all-purpose flour 1 cup buttermilk 1 cup (210 g) semisweet chocolate chips For the vanilla bean glaze: 1 vanilla bean or 1 tablespoon vanilla extract 1/4 cup whole milk 2 to 2 1/2 cups (230 g to 290 g) powdered sugar For decoration: Chocolate pearls, chocolate shavings, or chocolate sprinkles (optional) Special equipment: 12-cup bundt pan (I have this one)","""Growing up in the Midwest, no potluck was complete without a marbled Bundt cake. My mom made them all the time, one of only two desserts that she was known for, so when I hosted a dessert potluck at a local nonprofit community center with the theme “Like Mom used to make!” I knew I had to replicate her Bundt cake. The secret to this recipe is the homemade chocolate syrup, which you make on the stove before adding it to the batter. Made with coffee and cocoa powder (and a touch of honey), it lends a rich, deep chocolate flavor because the cocoa blooms in the hot coffee. You don’t necessarily taste the coffee or honey, but they both boost the chocolate goodness!"" - Irvin Text excerpted from MARBLED, SWIRLED, AND LAYERED © 2016 by Irvin Lin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.","1 Grease the pan: Preheat the oven to 350°F. Place the butter in a 12-cup Bundt pan and grease the pan with your fingers, making sure to grease all the nooks and crannies. Sprinkle the flour all over the pan and knock out the excess. 2 Make the chocolate syrup: Combine the sugar, cocoa powder, coffee, and honey and in a small saucepan and cook over medium heat until the sugar has dissolved and the syrup starts to boil. Bring to a simmer, whisking to make sure there are no lumps. Remove from the heat and stir in the vanilla. 3 Make the cake batter: Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter looks light in color and fluffy, about 2 minutes. Add the vanilla and mix until incorporated. Add the eggs one at a time, beating until completely incorporated and scraping down the sides and bottom of the bowl between each addition. Add the baking powder, baking soda, and salt and beat until the dry ingredients are absorbed. Add the flour in three additions and the buttermilk in two, alternating between the flour and buttermilk and ending with the flour. Beat until incorporated and scrape down the sides and bottom of the bowl between each addition. Gently fold in the chocolate chips. 4 Spoon one-third of the batter into a medium bowl and add the chocolate syrup. Stir to incorporate completely and set aside. 5 Layer the batter in the bundt: Spoon half of the remaining vanilla batter into the prepared Bundt pan. Scrape the chocolate batter on top. Spread the remaining vanilla batter on top of the chocolate batter. 6 Swirl the vanilla and chocolate layers: Insert a butter knife or chopstick into the batter and make “figure eight” motions throughout the entire cake to marble the batter. You may want to sometimes dig deep to the bottom and sometimes lift up to make sure the batter really moves around. Just don’t overmix the batters, or else they will blend together instead of marbling. 7 Bake the bundt cake: Place the pan on a rimmed baking sheet. Bake until a toothpick or skewer inserted in the center comes out clean and the cake springs back when pressed down lightly, 50 to 60 minutes. 8 Let cool in the pan on a wire rack for 20 to 30 minutes and then invert onto a serving plate while still warm. If the cake doesn’t unmold, gently slip a very thin knife between the cake and the pan all the way around to loosen it and then try again. 9 Make the vanilla bean glaze: Slice the vanilla bean lengthwise, if using, and scrape the seeds into the milk in a large bowl. Chop the bean in half and toss the pod in with the milk as well. Let steep in the refrigerator as the cake cools. Once the cake has cooled completely (after about 2 hours), remove the vanilla bean from the milk and sift 2 cups powdered sugar into the milk. (If using the vanilla extract, add it to the milk right before sifting the powdered sugar; no need to steep it.) The glaze should be thin enough to pour, but thick enough to hold its shape on the cake, similar to honey in consistency. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time, until it reaches the desired thickness. 10 Drizzle the glaze on top of the cake, making sure the glaze drips down the sides of the cake. [Emma's Tip: Tuck parchment paper under the cake while you drizzle to catch the drips, then remove once the icing is set.] If decorating with chocolate pearls, shavings, or sprinkles, sprinkle them randomly on the cake before the glaze dries.","I do love a good bundt cake. I feel like they’re somehow less fussy and formal than layer cake, but still, you know… Cake. That’s why I zeroed right in on this recipe for Vanilla and Chocolate Marbled Bundt Cake in my friend Irvin Lin’s new cookbook, Marbled, Swirled, and Layered.  He makes it with a chocolate-coffee syrup swirled into the batter. Plus chocolate chips. Plus a thick vanilla glaze over top. Game, set, match. Get the book! Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by Irvin Lin If you’ve been reading Simply Recipes for the past few months, you have no doubt noticed some of the recipes Irvin Lin has shared here, like his Easy Peanut Butter Fudge and these very-tempting Chocolate Gingerbread Cookies. He does good things with butter and sugar. In Marbled, Swirled, and Layered, he takes desserts up a notch or three. Not only are all the recipes visually stunning – as you no doubt guessed, they all incorporate some element of being beautifully marbled, swirled, or layered – but also, the flavor combinations are just out of this world. Allow me to run through a few of the recipes that caught my eye as I paged through the book: Roasted White Chocolate Brownies with Strawberry-Balsamic Swirl, Apple Roses and Spiced Brown Butter Tart, Malted Milk Chocolate Cake with Salted Caramel Frosting, 8-Layer Orange-Scented Smith Island Cake, and Hazelnut-Cocoa Linzer Cookies with Blackberry-Mint Jam. No, Irvin is not one to shy away from flavor. With every recipe, I feel like I learn something new about the way seemingly very different ingredients can actually come together in interesting and unexpected ways. I especially love the way Irvin brings savory flavors into play, like that balsamic swirl in the brownies. It’s never so much savory that the recipe becomes savory, but just enough to make you perk up and pay attention. If you are the kind of baker who loves to mix-and-match and have a little fun in the kitchen, then I advise you to pick up a copy of this book immediately. You might be concerned that this is a book for serious bakers only, and yes, most of the recipes require a bit of focus as you’re making them so you don’t accidentally swirl when you should have layered. But I think that Irvin has include a nice mix of “dedication levels” in this collection. There are some recipes that require very little planning or baking know-how (particularly in the cookie chapter and breakfast goods chapter), a good majority that ask you to set aside an hour or two for some baking fun-times (like today’s bundt cake), and then a few that ask you to clear your schedule and pull all your baking pans out of the cupboard. Now, let’s talk about this bundt cake. I confess that I like to eat cake more than I like to bake it, and this recipe was just my speed. Low effort, high reward. You only need to make one batter (I’ve seen other recipes that have you make two, one chocolate and one vanilla), and then you scoop about a third of it into a separate bowl to mix with the chocolate syrup. This chocolate batter gets sandwiched between two layers of vanilla, which then get swirled together just before going in the oven. I fretted over my marbling technique the entire time the cake was baking and cooling, but I didn’t need to worry. It was perfect. I love that there were distinct chocolate bits and distinct vanilla bits – tasty and so very pretty. (Follow Irvin’s advice to “sometimes dig deep to the bottom and lift up” as you’re swirling.) The cake itself was also incredibly moist and tender, which has me thinking that this might just become my new go-to cake for all future cake-worthy events, forever and always. To sum up, I’m a big fan of both Irvin and his new book. I highly recommend putting this one on your wish list this year. Get the book! Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by Irvin Lin","Emma Christensen",,"Marbled vanilla and chocolate bundt cake with chocolate chips and vanilla glaze. Very easy. Great for big parties and potlucks.","Emma Christensen","Marbled vanilla and chocolate bundt cake with chocolate chips and vanilla glaze. Very easy. Great for big parties and potlucks.","20 minutes","1 hour","1 bundt cake, 10 to 12 servings"
156,"2017-09-25 03:01:24","Slice-and-Bake Pistachio Butter Cookies","3/4 cup (90 g) shelled raw pistachio nuts 2 cups (280 g) all-purpose flour 2/3 cup (85 g) powdered sugar 1/4 teaspoon salt 14 tablespoons (1 3/4 sticks, 198 g) unsalted butter, softened to room temperature 1 egg yolk 1 teaspoon vanilla extract","This recipe needs to be made in a food processor in order to fully combine the ingredients for the dough. Do not attempt to make it by hand. You'll have leftover chopped nuts after making this recipe. Save them for your next batch of cookies, or sprinkle them over your oatmeal! Almond Butter Cookie Variation: Replace the pistachios with almonds. Reduce the vanilla extract to 1/2 teaspoon and add 1/2 teaspoon almond extract.","1 Finely chop the pistachios: Place the pistachios in a food processor. Pulse until very finely chopped, but not so much that the nuts become powder or start to break down into nut butter. Transfer to a rimmed baking sheet and set aside. 2 Make the cookie dough: Into a food processor, measure the flour by scooping up the flour in the measuring cup and then sweeping across the top with the dull edge of a butter knife. Measure the sugar in the same manor. (Or weigh your ingredients.) Add the salt. Pulse a few times to mix the dry ingredients. Cut the butter into a few chunks and scatter over the top of the dry ingredients. Pulse just until the mixture forms crumbs. Whisk the yolk with the vanilla with a fork (this helps them mix more easily), and add to the food processor, scraping the small bowl with a rubber spatula so all the yolk is added. Pulse again in 15 or so long bursts, just until the dough forms large moist clumps. (If your dough isn't forming clumps or seems very dry and crumbly, let it sit at room temperature for 10 to 15 minutes to let the butter warm and soften a little more, then try pulsing again.) 3 Shape the dough into logs: Turn the dough out onto the counter and use your hands to gather the clumps together to form a ball. Knead once or twice against the counter so the dough sticks together and looks smooth, but be careful of overworking. The dough should be smooth and pliant, like firm play-dough. Use the bench scraper or a knife to cut the dough in half. Shape each half into a log that is 13-to-14-inches long and 3/4-inch wide, rolling them under your palms until they are smooth. Cut each log in half again to make 4 shorter logs. 4 Roll the logs in nuts: Working one log at a time, roll the logs in the chopped nuts. Gently press the pistachios into the dough so the logs are coated. 5 Chill the logs: Wrap the logs in plastic wrap and refrigerate until firm, at least an hour. Logs can also be left refrigerated for up to 3 days or frozen for up to 3 months. (If frozen, thaw overnight in the fridge before baking.) 6 Slice and bake the cookies: Set the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Use a small sharp knife to cut the chilled logs into 1/4-inch slices. If any nuts fall off, just press them back into the dough. Arrange the cookies 1-inch apart on the baking sheet. 7 Bake the cookies for 12 to 15 minutes, or until the nuts begin to brown at the edges. The cookies should be set and firm but not golden. Lift the cookies, still on the parchment paper, to wire racks to cool completely. Store in an airtight container for up to 4 days.","These slice-and-bake pistachio cookies are buttery, but not too sweet, and have a firm texture like shortbread. The chopped pistachios around the edges also give them a bright spot of color. The cookies are about the size of quarters, making them the perfect one-bite treat – though they’re also fun to eat by the handful! The dough for these cookies is made in a food processor with flour, powdered sugar, butter, and a single yolk. Pulse everything together until it starts to clump together, then tip it out on your counter and gather into a ball. From there, just roll it into logs! Let the logs firm up overnight in the fridge before slicing. They’ll also keep just fine for several days, or for a couple of months in the freezer. Whenever you’re ready for cookies, just slice and bake! (Thaw frozen logs overnight in the fridge.) My instructions here make almost 100 of miniature, quarter-sized cookies. You can also roll the logs slightly larger to yield about five dozen cookies. These little cookies make a fine gift packaged in cellophane bags, or save them for a party. Serve the cookies nestled on plates or a cake stand and don’t be surprised if guests grab them by the fistful.","Sheryl Julian",,"Easy slice-and-bake pistachio butter cookies! Keep the dough in the fridge or freezer for a cookies whenever you want them. Food processor dough.","Sheryl Julian and Emma Christensen","Easy slice-and-bake pistachio butter cookies! Keep the dough in the fridge or freezer for a cookies whenever you want them. Food processor dough.","30 minutes","15 minutes","about 8 dozen"
159,"2017-09-25 03:01:29","Christmas Crack","28 to 35 saltine crackers (about one sleeve, enough to line your tray) 1 cup (220 g) packed dark brown sugar 1 cup (225 g or 2 sticks) unsalted butter 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups (10 to 12 ounces) chopped dark chocolate Special equipment: Jelly roll pan (10x15-inches)","Feel free to add 1/2 cup of chopped nuts or coconut flakes on top once you’ve poured the melted chocolate.","1 Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom. 2 Make the caramel sauce: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract. (Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.) 3 Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers. 4 Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly. 5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted. 6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top. 7 Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night. 8 ""Crack"" the crackers: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife). Store in an airtight container in the refrigerator for about a week.","I don’t know if this is called “crack” because of the way it breaks into big, wonderful pieces, because it’s made with crackers, or because it’s so darn addictive. Regardless, I’m a fan. With this classic Christmas treat, Saltine crackers get a double dunking: first in caramel and then in chocolate. The result is a salty, crunchy, chocolate-covered treat that’s nearly impossible to stop eating. Constant stirring as you make the caramel mixture gives you a finished candy that’s closer to the texture of pralines than English toffee. You have a deep caramel flavor, but the bites are fairly soft and easy to chew. The crispiness comes from the crackers themselves. You can get fancy and sprinkle nuts, coconut flakes, or holiday-colored sprinkles on top if you want, but I’m a purist when it comes to my Christmas crack. I like it just as is. The only thing I might consider is a sprinkling of crunchy Maldon sea salt on top of the chocolate to make them even more crunchy and salty. But I’m fearful that if I do that, I might not stop eating them!","Irvin Lin",,"Christmas Crack! Saltine crackers coated with caramel and chocolate. A salty, crunchy holiday treat. What's not to love?","Irvin Lin and Emma Christensen","Christmas Crack! Saltine crackers coated with caramel and chocolate. A salty, crunchy holiday treat. What's not to love?","10 minutes","15 minutes","About 35 pieces"
161,"2017-09-25 03:01:31","Rum Balls","1 cup (170 g or 6 ounces) dark chocolate chips 1/2 cup (57 g) plus 1/3 cup (40 g) powdered sugar, divided 2 tablespoons corn syrup 1/2 cup dark rum 1/2 teaspoon kosher salt 3 cups (310 g or 11 ounces) crushed Nilla wafers 1 cup (110 g) crushed walnuts 1/4 cup (30 g) cocoa powder","Store your rum balls in the refrigerator. They become even better and more deeply infused with alcohol flavor after a few days. Feel free to customize your rum balls by switching up the alcohol (rum, tequila, bourbon, and whiskey are all great choices) and/or by rolling them in a coating of your choice (nuts, coconut, sprinkles, sugar, or cocoa).","1 Melt the chocolate: Place the chocolate in a large microwave safe bowl. Microwave the chocolate in 30-second intervals at full power, stirring between each cook time until all the chips have melted. 2 Make the rum ball dough: Sift 1/2 cup of the powdered sugar over the melted chocolate (sifting helps prevent clumps). Add the corn syrup, rum and salt. Stir with a whisk until the sugar dissolves and the rum is incorporated and the mixture is smooth. Add the crushed wafers and the walnuts. Stir with a spatula or wooden spoon until incorporated. The mixture will look crumbly. 3 Cover with plastic wrap and refrigerate for 1 hour or overnight. 4 Shape the rum balls: Place the cocoa powder and remaining 1/3 cup of powdered sugar in separate bowls and keep them nearby. Use a spoon or small ice cream server to scoop out enough chilled mixture to roll a 1-inch ball. The mixture will be crumbly and hard but once you roll and squeeze it in your hands, it will come together. Coat the rum ball with powdered sugar or cocoa powder and repeat with the rest of the mixture. 5 Store rum balls in an airtight container in the refrigerator for about 5 days. The rum balls improve in flavor over the next few days.","Some of my friends make chocolate rum balls every year for their holiday parties, and these sweet little bites are always the first things to go. Maybe that says more about my friends who always reach for the boozy treats first, but I can’t blame them. These rum balls are as easy to make as they are to eat. They’re the original no-bake treat! Rum balls are also really easy to adapt to your personal tastes or to what you have in your cupboard. My friend Joanne uses Nilla wafers in her recipe, and I’ve followed her lead with my own recipe. But I also know other folks who use gingersnaps, Oreos or even stale brownies. I’m not sure who these people are who leave stale brownies around the house, but the point is that you can substitute pretty much any crumbled cookie or baked good in this recipe and expect good results. Something else to play around with: the choice of alcohol in your rum balls! Any rum will work, so use your favorite. (Malibu coconut rum is great if you also plan to coat your rum balls with shredded coconut.) You can even mix things up with tequila, bourbon, or whiskey! I like to roll half of my rum balls in dark Dutch-processed cocoa and the other half in powdered sugar so they contrast with each other in the cookie tin. You can also roll them in crushed nuts, sprinkles, or shredded coconut if you like. Any way you make them, rum balls are a hit. They really are so easy and a guaranteed crowd-pleaser at your holiday party!","Irvin Lin",,"Chocolate rum balls! These easy no-bake treats are perfect for your next holiday party.","Irvin Lin","Chocolate rum balls! These easy no-bake treats are perfect for your next holiday party.","15 minutes",,"36 pieces"
162,"2017-09-25 03:01:37","Chocolate Gingerbread Cookies","1/2 cup (115 g or 1 stick) unsalted butter, at room temperature 1/2 cup (110 g) packed dark brown sugar 1 1/2 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon ground black pepper 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 cup (150 g) dark, full, or robust molasses (not ""blackstrap"") 1 tablespoon fresh grated ginger 1 1/2 cups (210 g) all-purpose flour 2 tablespoons Dutch-processed cocoa 1 cup (200 g) semi-sweet chocolate chips 1/4 cup (50 g) white granulated sugar, for rolling the cookies","Make sure to use dark, full, or robust molasses, but avoid blackstrap molasses. It will give the cookies an overwhelming bitter flavor.","1 Cream together the butter, brown sugar, and spices: Place the butter, brown sugar, ground ginger, cinnamon, black pepper, cloves, nutmeg, salt and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients together until they form a uniform colored paste that clings to the side of the bowl. 2 Make the cookie dough: Add the molasses and fresh grated ginger and beat to incorporate. Add the flour and cocoa, and beat until you see no more dry streaks of flour. Add the chocolate chips and mix until they are evenly distributed in the dough. 3 Chill the dough: Scrape the dough onto a piece of plastic wrap. The dough will be soft and sticky. Flatten the dough until it is about 1-inch thick then tightly wrap with the plastic wrap. Refrigerate the dough for 2 hours or overnight. 4 Roll the chilled dough into balls: Line two baking sheets with parchment paper or silicon baking sheets. Place the white granulated sugar in a small bowl. Roll a piece of chilled dough into a 1 1/2-inch ball between your palms, then roll the ball in the sugar to coat. Transfer to the baking sheet and repeat with the remaining dough, spacing each ball slightly apart. 5 Chill the cookie dough balls: Place the baking sheets with the cookie dough balls in the refrigerator for 20 minutes. While the dough is chilling, heat the oven to 325F. 6 Bake the cookies: Bake the cookies for 11 to 13 minutes, or until the top of the cookies have started to crack slightly. Let the cookies cool on the baking sheet for 10 minutes, then transfer a wire rack to cool completely. These cookies will keep for about 5 to 7 days in a sealed container at room temperature","When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It’s impossible not to feel like the holidays have arrived. Deep dark chocolate and fresh grated ginger sets these cookies apart from the other cookies on the holiday cookie plate. Most gingerbread and gingersnap cookies don’t quite have enough gingery “snap” to them for me. My solution is to use actual fresh-grated ginger in the dough. It sounds fussy, but once you start using the fresh ginger, it’s hard to go back to plain ground ginger. The fresh ginger also gives the cookies a warm heat that makes a great contrast to the earthier chocolate. The ingredient list for these cookies may seem daunting, but don’t worry. You probably already have most of the spices in your spice drawer, and the others are easy to find at the grocery store. The whole recipe comes together quickly, but keep in mind that you’ll need to chill the dough for a minimum of 2 hours before shaping the cookies into balls, plus another 20 minutes of chilling before baking them. The dough is soft and you need to chill it to be able to handle it. Trust me: one bite of these soft, chewy cookies and you’ll realize they are well worth any amount of fuss!","Irvin Lin",,"Soft, chewy chocolate gingerbread cookies! Made with dark chocolate, cocoa powder, and fresh ginger.","Irvin Lin","Soft, chewy chocolate gingerbread cookies! Made with dark chocolate, cocoa powder, and fresh ginger.","15 minutes","12 minutes","24 cookies"
163,"2017-09-25 03:01:38","Mexican Wedding Cookies","1 cup (115 g) pecan pieces 1 cup (225 g or 2 sticks) unsalted butter at room temperature 3/4 cup (85 g) powdered sugar, sifted 2 teaspoons vanilla extract 2 cups (280 g) all-purpose flour 1/2 teaspoon kosher salt 1 1/4 cup (145 g) powdered sugar, to coat the cookies","You can substitute any other nut in place of the pecans. Times for toasting in Step 1 will vary based on the size of the nut you use.","1 Toast the nuts on the stovetop: Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes. Remove the pan from heat and let the nuts cool in the pan. 2 Crush the nuts: Once the toasted nuts are warm to the touch, but not hot, pour them into a quart-size sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts until they are crushed into a chunky powder. Set aside until needed. (Alternatively, pulse in a food processor until powdery. Be careful of over-processing or the nuts will turn into nut butter!) 3 Mix the butter and sugar: Place the butter and powdered sugar in the bowl of stand mixer fitted with a paddle attachment. Beat together on medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla and beat for an additional 30 seconds to incorporate. 4 Add the flour and salt: Mix on low speed. As the dry ingredients start to absorb into the butter-sugar mixture, you can increase the speed back to medium. Once all the flour is mixed in and a dough has formed, stop the mixer. 5 Empty the crushed nuts into the bowl with the dough: Mix on low speed to incorporate. 6 Chill the dough: Scrape the dough onto a piece of plastic wrap and flatten into a disk about 1-inch thick. Wrap tightly with the plastic wrap and place in the refrigerator for at least 1 hour or until the dough is firm. 7 About 10 minutes before you're ready to bake, preheat the oven to 350F. Line 2 baking sheet with parchment paper or a silicon baking mat. 8 Remove the chilled dough out of the refrigerator and form into 1-inch balls of dough. (If your dough chilled longer than 1 hour, you may need to let it soften for a few minutes at room temperature.) Roll the balls of dough in powdered sugar and place on the baking mat, spaced slightly apart. 9 Bake for 17 to 19 minutes, or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking. 10 While the cookies are still warm, roll each cookie in the powdered sugar again. Return the cookies to the cooling rack and let cool completely before serving. Store at room temperature in an airtight container. They will keep well for at least a week.","There’s something irresistible about Mexican Wedding cookies. I can’t help but reach for them whenever they appear on a cookie platter. These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible. The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don’t have egg to bind them, so they’re crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies. Those crushed nuts in the dough also give these cookies their addictive flavor. Though I’ve tried these cookies with crushed almonds and crushed walnuts, for me, pecans are the way to go. Definitely take the extra step to toast your nuts before mixing the dough. It seems fussy, but toasting really does help boost the flavor of the nuts and give the cookies the best nutty flavor. Although some cooks add spices to their Mexican Wedding cookies, I’m really a purist and made this version without any spices at all. Feel free to add 1/2 teaspoon of cinnamon if you’re that sort of daredevil! Nutmeg, cardamom, and cloves also work well. By the way, I’ve always been rather confused by the difference between Mexican Wedding cookies and Russian Tea Cakes. Apparently most of the Internet is too! In looking at various recipes in cookbooks and on the web, the recipes look pretty much identical, leading me to believe that these cookies are basically the same despite their different names.","Irvin Lin",,"Crumbly, buttery, and nutty - Mexican Wedding Cookies are irresistible. Also called Russian Tea Cakes. Make with pecans, walnuts, almonds, or any other nut.","Irvin Lin","Crumbly, buttery, and nutty - Mexican Wedding Cookies are irresistible. Also called Russian Tea Cakes. Make with pecans, walnuts, almonds, or any other nut.","10 minutes","18 minutes","24 to 30 cookies"
164,"2017-09-25 03:01:42","Chocolate-Covered Pretzels","12 ounces semi-sweet chocolate chips 12 ounces white chocolate chips (see headnote above) 4 ounces (72 individual) mini pretzel twists","When buying white chocolate, check the ingredients and make sure cocoa butter is listed. A lot of inferior white chocolate just uses vegetable oil which doesn’t melt very well and won’t work for coating pretzels. Feel free to swap the semi-sweet chocolate and white chocolate in this recipe for any favorite chocolate that you enjoy eating. If you're topping the pretzels with sprinkles or something similar, be sure to do it while the chocolate covering the pretzels is still wet so that they stick.","1 Line a baking sheet with parchment paper or silicon baking sheet. 2 Melt the semi-sweet chocolate: Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth. If the chocolate still has lumps, microwave in 15-second intervals at 100% power, stirring between each interval until smooth. 3 Dip half the pretzels in semi-sweet chocolate: Place a mini pretzel in the semi-sweet chocolate and push it below the surface with a fork to coat. 4 Remove the excess chocolate: Use a fork to remove the pretzel from the chocolate. Then tap it gently against the sides of the bowl until most of the chocolate has dripped off. Wipe the bottom of the fork on the edge of the bowl to remove any excess chocolate then slide the pretzel onto the lined baking sheet (use a second fork if needed). Repeat until you have coated half the pretzels. You should still have a little melted chocolate left. 4 Repeat with the white chocolate: Repeat the process for melting the chocolate using the white chocolate chips in a clean bowl. Repeat the coating process with the remaining pretzels in the white chocolate. 5 Drizzle the pretzels using the remaining chocolate: Dip a fork the remaining semi-sweet chocolate and drizzle it over the white chocolate-coated pretzels; repeat with the remaining white chocolate.. If you want more control over the drizzle, scoop the chocolate into a quart size freezer re-sealable bag. Snip a very small corner of the bag (1/16-inch) to make a tiny hole. Squeeze the bag to drizzle the chocolate in a more controlled manner. 6 Refrigerate all the pretzels until the chocolate is hard. Then remove form pan and store in an air-tight container in the fridge. The pretzels will keep for 7 to 10 days.","My sister absolutely loves snacks that are both sweet and salty. Chocolate-covered potato chips and chocolate-covered peanuts are on the list, but chocolate-covered pretzels are her all time favorite. Making your own chocolate-covered pretzels is a fun afternoon project and makes a nice alternative to the store-bought varieties, especially around the holidays when homemade treats feel extra-special. You can make chocolate-covered pretzels using any pretzel shape that you like. Both the traditional pretzel twist and the long pretzel rod are popular, but the mini twists are my personal favorite. They guarantee that perfect ratio of chocolate to crunchy salty pretzel. You can also use any chocolate you like – the only rule is that you need to pick a chocolate that you really love to eat on its own! I made half my pretzels with white chocolate and half with semi-sweet chocolate. If you love milk chocolate, use that instead. Or if you are the kind of person who thinks “the darker the better” when it comes to chocolate, reach for that 85% super dark bar! You can leave your pretzels plain or drizzle them with a little extra chocolate, as I have done. If you want to get fancy, dress them up with candy sprinkles, coconut flakes or chopped nuts. Sprinkles are a great way to dress up these treats for Halloween, Christmas, or any holiday!","Irvin Lin",,"Chocolate-Covered Pretzels are a fun and easy snack to make at home! Decorate with drizzles or sprinkles for a holiday treat.","Irvin Lin","Chocolate-Covered Pretzels are a fun and easy snack to make at home! Decorate with drizzles or sprinkles for a holiday treat.","15 minutes","5 minutes",
165,"2017-09-25 03:01:44","Soft and Chewy Sugar Cookies","1 cup (225 g, or 2 sticks) unsalted butter at room temperature 1 cup (200 g) granulated white sugar 1/4 cup (55 g) packed light brown sugar 2 teaspoons vanilla extract 1 large egg 2 1/4 cups (315 g) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt To finish: 1/2 cup (100 g) granulated white sugar","Leave these cookies plain, frost them after cooling, or dress them up with colored sparkling sugars sprinkled over top before baking.","1 Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with a silicon baking mat or parchment paper. 2 Beat the butter and sugar: Place butter, both sugars and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl. 3 Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula. 4 Add the flour, baking powder and salt. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed until fully incorporated. 5 Chill the dough: Chill in the fridge for at least one hour or overnight. 6 Shape the cookies: Pinch off a lump of dough. Roll it between the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a pingpong ball. Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, spacing the cookies about 2 inches apart. 7 Press the cookies into disks: Use the flat bottom of a glass to press down and form thick disks about 2 inches wide. Sprinkle some extra sugar on each disk 8 Bake the cookies: Bake at 375°F (190°C) 11 to 13 minutes, or until the edges of the cookies are starting to turn golden brown. Let cool for 10 minutes on the baking sheet before moving cookies to a wire rack to cool completely. Store in an airtight container for up to 3 days at room temperature.","Rolling this cookie dough in my hands makes me so happy. I’m immediately thrust back to grade school, making cookies with my mom and my friends. I love biting into the chewy cookie and having those vanilla notes hit my nose. It’s a little bite of nostalgic satisfaction that you can’t get anywhere else. Sugar cookies come in all sorts and sizes, but my favorite is the kind that’s soft and chewy. This is the type of cookie that you roll into balls between your hands and then press flat before baking. It’s one the most basic of cookies, with all the standard ingredients you’d expect: butter, sugar, flour, eggs and vanilla. Combined, they make the perfect sugar cookie.","Irvin Lin",,"Soft and chewy sugar cookies, ready for a birthday party, potluck, or bake sale!","Irvin Lin","Soft and chewy sugar cookies, ready for a birthday party, potluck, or bake sale!","10 minutes","12 minutes","24 cookies"
166,"2017-09-25 03:01:45","Oatmeal Lace Cookies","1/2 cup (115 g or 1 stick) unsalted butter 1 cup (220 g) packed dark brown sugar 2 tablespoons all-purpose flour 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 1 large egg 1 1/2 cups (170 g) thick-cut rolled oats (or substitute regular rolled oats)","I like thick-cut oats in this recipe since they make a more substantial cookie, but it's fine to substitute regular rolled oats if you have trouble finding thick-cut. Make sure to spread the batter into a thin layer on the cookie sheet so the oats are in a single flat layer before you bake them. The cookies will continue to spread during baking, so make sure to place the cookie batter at least two inches apart.","1 Preheat the oven to 350F. Line a baking sheet with parchment paper. 2 Melt the butter and sugar: Place the butter and brown sugar in medium saucepan over medium heat. Warm, stirring frequently, until the butter and brown sugar melt into a thick brown paste. It's fine if you see some streaks or puddles of separated butter; the butter and sugar don't need to fully combine. 3 Mix in the flour: Remove the pan from heat and stir in the flour, vanilla, and salt. The batter will be very thin. Set aside for 10 minutes to cool. 4 Mix in the egg and oats: Once the liquid has cooled (it’s OK if it is still warm, just not piping hot), add the egg and mix with a fork until incorporated. Add the oats and stir until well distributed. 5 Divide and shape the cookies: Spoon 1 tablespoon of the batter onto the baking sheet, leaving about 2 inches or more of space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer. If you don't have enough room on one baking sheet, bake the cookies in batches. 6 Bake the cookies: Bake in the oven for 8 minutes or until the edges of the cookies start to turn dark golden brown. Remove from the oven and let the cookies cool completely on the parchment paper. The cookies should peel easily from the parchment, but use an offset spatula if any are sticking. Store in an airtight container for up to 3 days between sheets of parchment paper.","Thin and crispy oatmeal lace cookies can seem magical if you have never made them before, but they are actually very simple. Just melt sugar and butter, and then add the oats and flour to make a thin batter. Don’t be scared of how thin it seems! The cookies spread and caramelize in the oven, creating a thin and crispy network of sugar that’s just substantial enough to hold the oats together. I use thick-cut rolled oats because I think they give more “bite” and substance to the cookies. Look for thick-cut oats in both the cereal section and the baking section – I like Bob’s Red Mill oats, personally. It’s fine to substitute regular rolled oats if you have trouble finding the thick-cut, though instant or quick-cooking oats might make the cookies too fragile. (But let me know if you try them and what you think!) When you’re melting the butter and sugar together, you don’t need to worry about cooking it, checking the sugar temperature, or anything so fussy. You only need to heat them long enough to melt the butter and dissolve the sugar. Stir a few times as this is happening to make sure the butter and sugar are melting evenly. It’s ready when you have a thick brown paste. Also, it’s fine if you see some streaks or puddles of separated butter; the butter and sugar don’t need to fully combine for this recipe to work. The other secret to making this cookies is to spread the batter into a thin layer on the baking sheet so the cookies bake evenly. If you just pile the cookie batter in heaping spoonfuls, the center of the cookie will be thicker than the edges and the cookies won’t become fully crispy. You want an even distribution of oats and a thin layer of batter to create the crispy, lacy magic.","Irvin Lin",,"Crispy, lacy oatmeal cookies. So impressive on a cookie tray.","Irvin Lin","Crispy, lacy oatmeal cookies. So impressive on a cookie tray.","10 minutes","10 minutes","24 cookies"
167,"2017-09-25 03:01:48","Soft and Chewy Lemon Cookies","For the cookies: 3/4 cup (170g or 1 1/2 sticks) unsalted butter, room temperature 1/4 cup (60g) cream cheese, room temperature Zest of 1 medium lemon 2 teaspoons lemon extract 1/2 teaspoon vanilla extract 1 cup (200g) granulated white sugar 1/4 cup (55g) packed light brown sugar 1/4 teaspoon kosher salt 1 large egg 1/4 cup lemon juice, from 1 medium lemon 2 1/2 cups (350g) all-purpose flour 1/8 teaspoon baking soda To finish: 1/2 cup (100 g) granulated white sugar Special equipment: Medium cookie scoop, optional (this tool makes it much easier to scoop this soft dough)","Be sure to let the cream cheese and butter warm to room temperature before making the cookies. Chilling the dough for an hour before shaping the cookies makes it easier to work with.","1 Beat the butter and sugar together: Place the softened butter, cream cheese, lemon zest, lemon extract, vanilla extract, both sugars and salt in the bowl of a stand mixer fit with a paddle attachment. Beat the ingredients together until the butter is light, fluffy, and clings to the side of the bowl. 2 Beat in the egg and lemon juice: Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula. Add the lemon juice and mix to incorporate, about a minute. The batter may look “broken” but don’t worry about that. Again scrape down the sides of the bowl. 3 Mix in the flour: Add the flour and baking soda. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed for a few seconds until fully incorporated. 4 Cover the bowl and chill the dough in the fridge for at least 1 hour, or overnight. This makes the sticky, soft dough easier to roll out. 5 Heat the oven to 375: Line a baking sheet with a silicon baking mat or parchment. 6 Roll the cookies: Use a cookie scoop or a tablespoon measure to scoop up a heaping tablespoon dough. Lightly roll the dough in the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a ping-pong ball. If the dough is too sticky to work with even after chilling, wet your hands, dry them slightly with a paper towel, and try rolling again with damp hands. Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, leaving about 2 inches between each ball. Using the flat bottom of a glass, press down and form thick disks, about 2 inches wide. If the dough starts sticking to the bottom of the glass, dip the glass in the sugar before continuing. Sprinkle some extra sugar over each cookie. 7 Bake 12 to 15 minutes, or until the edges of the cookie are starting to turn golden brown. Let cool for 10 minutes on the baking sheet, then use a very thin spatula (like a fish spatula) to transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 3 days at room temperature.","Unlike other lemon cookies, which have just the barest hint of lemon flavor, these cookies pack quite a lemony punch, but without tasting too sour or too artificial. The secret is to use three different types of lemon flavoring in the dough: lemon zest, lemon juice and lemon extract. Most lemon cookies also tend to be crispy and crumbly. I have anything against those cookies, but I want a cookie that I can really sink my teeth into. These soft and chewy lemon cookies are certainly that. It seems like my friends are evenly split between chocolate lovers and lemon lovers when it comes to dessert. On one side are those folks who crave dark, rich, earthy, dense chocolate. On the other side are those folks who desire bright and sunny lemon treats. Their eyes light up when they see lemon bars. They start salivating at the idea of lemon meringue pie. When I mentioned these soft and chewy lemon cookies, these friends immediately clamored for the recipe. If you love lemon, this one is for you! The secret ingredient for making these cookies soft and chewy is cream cheese. This also adds a subtle tang that works really well with the lemon flavor. Just makes sure to let the cream cheese warm to room temperature before making the cookies or it will never properly incorporate into the dough. Because of the lemon juice, the dough will seem really sticky and hard to work with. Let the dough chill in the fridge for an hour to help firm up the dough and make it easier to shape. If you find the dough is still really sticky, you can also wet your palms before rolling them. Don’t worry if things get a little messy, you can always wash it all off later!","Irvin Lin",,"For lemon lovers only! Made with zest, juice, and extract.","Emma Christensen and Irvin Lin","For lemon lovers only! Made with zest, juice, and extract.","10 minutes","12 minutes","about 30 cookies"
168,"2017-09-25 03:01:52","Peanut Butter Balls (Buckeyes)","1 1/2 cups (390 g) smooth peanut butter (not ""natural"") 1/2 cup (115 g / 1 stick) unsalted butter, melted 1 teaspoon vanilla extract 3/4 teaspoon kosher salt 3 1/2 cups (400 g) powdered sugar 3 cups (525 g) semi-sweet chocolate chips","It may sound fussy, but make sure to sift the powdered sugar into the peanut butter using a strainer or you'll wind up with clumps in your buckeyes. Also, keep in mind that you need to chill the peanut butter balls after forming them, and again after you dip them in the chocolate, so plan accordingly.","1 Make the peanut butter filling: Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms. 2 Shape the filling into balls: Scoop up a small portion of dough and form 1-inch balls. Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone. 3 Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip. 4 Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth. 5 Dip the peanut butter balls in the melted chocolate: Skewer one of the peanut butter balls with a toothpick and dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls. 6 Chill the buckeyes: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger. 7 Store buckeyes in an airtight container in the refrigerator until ready to eat.","The combination of chocolate and peanut butter is an obvious winner for anyone who has ever tasted a peanut butter cup, and buckeyes are no exception. Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter treats are easy to make at home with very little work. Even though I grew up in the Midwest, where Peanut Butter Buckeyes are popular, I was strangely oblivious to them until I moved to California. One day, a coworker at my day job brought a tray of buckeyes into the office, and I quickly devoured a few too many, rendering myself relatively useless from the sugar aftershock for the rest of the afternoon. I remember going home and proclaiming my love for this new confection to my partner. He gave me the side eye. “How have you never heard of these before?” was his response. Apparently I have been missing out all my life. These chocolate-coated rounds of sweetened peanut butter look nearly identical to the nut from a buckeye tree, a tree native to the midwestern United States and the state tree of Ohio. This explains why the confection is so popular in Ohio and the surrounding states like Indiana, where my partner is from. The candy looks so much like the nut that, when he was a kid, my partner’s parents would always instruct him, “Now, remember, you can eat these peanut butter candies, but don’t eat the actual nuts on the ground!” To this day, he still remembers that warning and repeats it every time he eats one. My own warning is to to limit yourself to eating just a few buckeyes at a time. Otherwise, you may find yourself falling into the same sugar aftershock that I did when I initially discovered my love for them!","Irvin Lin",,"Chocolate-dipped peanut butter buckeyes are so easy to make at home and are essential for any cookie tray.","Irvin Lin","Chocolate-dipped peanut butter buckeyes are so easy to make at home and are essential for any cookie tray.","12 minutes",,48
169,"2017-09-25 03:01:59","Magic Bars","2 cups (225 g) graham cracker crumbs 1/2 cup (115 g / 1 stick) melted unsalted butter 14 ounces (396 g / 1 can) sweetened condensed milk 1 cup (185 g) semi-sweet chocolate chips 1 cup (185 g) butterscotch chips 1 cup (115 g) chopped pecans 1 cup (105 g) shredded sweetened coconut 1 teaspoon flaky sea salt (like Maldon), optional","These bars are so rich and sweet, you can cut them into 24 small bars and still feel satisfied. I like to add a sprinkle of flaky Maldon salt on top to add some crunch and help cut the sweet richness. The salt is totally non-traditional, though, so omit if you want that nostalgic, ultra-sweet Magic Bar experience.","1 Preheat oven to 350F. Spray a 9 x 13-inch baking pan with cooking oil then line it with parchment paper. 2 Make the graham cracker crust: Place the graham cracker crumbs and the melted butter in a bowl. Toss with a fork until the crumbs are moist and hold together when squeezed with your hand. Dump the crumbs in the middle of the pan and then press them into an even layer with your fingers or the back of a flat-bottomed cup. 3 Pour the sweetened condensed milk over the graham cracker crust. Spread to edges of the pan with a spatula. 4 Layer on the rest of the toppings: In this order, sprinkle the chocolate chips, butterscotch chips, pecans, and then sweetened coconut over the top of the condensed milk. Gently press the ingredients down with your palm so they stick to the condensed milk. 5 Bake in the oven for 30 to 35 minutes. Bake until the edges of the bars turn golden-brown and start to pull away slightly from the sides of the pan. Remove from the oven and sprinkle with the sea salt (if using). 6 Cool completely before lifting the bars out of the pan using the parchment paper. Cut into 24 pieces and store in an airtight container with wax paper or parchment paper between layers. The flavor of the bars is even better the day after baking. Bars stored at room temperature will be fairly soft and are best eaten within 3 to 5 days. For firm and chewy bars, store in the fridge for up to a week.","Please welcome my friend and master baker Irvin Lin of Eat the Love who shares his favorite Magic Bars! ~Elise These bars go by a few different names, like 7-Layer Bars or Hello Dollies, but I’ve always known them as Magic Bars. They are a pure Midwestern treat for me, often brought to potlucks to round out a shared meal. All the names for the same dessert might seem confusing, but luckily, there’s nothing confusing about making them. The true magic of these rich, sweet Magic Bars is how easy they are to make. There’s no mixing, no creaming butter with sugar, no adding the eggs one at a time. Instead, Magic Bars are pretty much assembled from a pantry of stock ingredients, which are then sprinkled and layered one on top of the next. (Usually there are seven different ingredients, which explains at least one of the alternate names!) Bake in the oven until toasty brown and the bars are done. The one essential ingredient in the whole recipe is sweetened condensed milk. This sticky, gooey, honey-thick condensed milk is what binds all the ingredients together. It also caramelizes in the oven, giving a sweet depth to each bite similar to dulce de leche. Also, make sure you read the labels and buy sweetened condensed milk, not evaporated milk—the cans look very similar.","Irvin Lin",,"Classic 7-layer magic bars with chocolate, nuts, butterscotch, and coconut! They're the perfect make-ahead dessert for your next party.","Irvin Lin","Classic 7-layer magic bars with chocolate, nuts, butterscotch, and coconut! They're the perfect make-ahead dessert for your next party.","5 minutes","30 minutes","24 bars"
170,"2017-09-25 03:02:03","Spritz Cookies","Cookies: 2 cups all-purpose flour or cake flour 1/2 cup white granulated sugar A pinch of salt 1 teaspoon vanilla extract 1 egg 1/2 pound unsalted butter, at room temperature and cut into small cubes Optional Garnishes: Colored sugar Sprinkles Pieces of nuts (walnuts, hazelnuts, etc) Frosting Maraschino cherries Powdered sugar","Make sure your butter has warmed to room temperature before making this recipe. It matters a lot!","1 Preheat the oven to 350°F. Whisk together the flour, sugar and salt in a large bowl, then sprinkle with vanilla extract. Crack the egg into the center of the bowl and then dot the flour mixture with the pieces of butter. Mix everything together with your clean hands until you get a dough. Try not to knead it too much, as you will then make tough cookies. You just want everything to come together cohesively. 2 You will need a cookie press to make traditional spritz. Put on the die of your choice—I like a star or snowflake pattern—then load the press with the dough. Ratchet out the dough onto an ungreased cookie sheet. This takes practice, so be prepared to mess a bunch up at first. Just return the not-so-good ones back to the dough ball and run it through again. Some people like larger cookies that require 2-3 cranks, others just one; this makes a dainty cookie. My mum sometimes twisted her wrist a little when making these to get a swirly pattern going on. 3 Bake the cookies at 350°F for 10-12 minutes. As they bake, get your garnish of choice ready, because you will need to act fast once they come out of the oven. As soon as the cookies are done—they will not brown, so don't wait for that to happen—take the cookies out and garnish them. My favorite toppings are colored sugar and pieces of walnut stuck in the center of a star pattern. 4 Let the cookies cool on the sheet for 5 minutes, then carefully move them to a rack. Let them cool completely before putting the cookies away. They freeze well.","Who knew the boy could bake? Here’s classic Christmas cookie from Hank. Enjoy! ~Elise This cookie is my other favorite Christmas cookie, along with walnut snowballs. I am sure my mum made all kinds of Christmas cookies over the years, but none were as memorable as these two. Spritz, she called them, and little did I know that this was far more than a pet name she had for the cookie. Flash forward 20 years, and here I am, looking to make these cookies again. I asked mum for her recipe and she gave it to me, and I then began researching this cookie. Wow. I had no idea spritz was one of the most popular cookies in all Cookiedom, made in thousands of variations of shape, ingredient and garnish. I was blown away, but I needed to make mum’s version, which is a very simple butter cookie with a little vanilla added, topped with red or green colored sugar or a piece of walnut. Only thing was, mum warned, I’d need a cookie press. Huh. I remember hers, a brass thing that looked like a fancy caulking gun. I reckoned I could do the same with a piping bag and a star tip. Wrong. Epic fail. So we went out and bought a cookie press, and then found out that using one requires practice and skill. After much fiddling, I learned to make decent enough cookies, but I’m certainly no expert. So here it is: My mum’s spritz recipe. Simple, archaic—no mixer needed, just use your hands—but light, rich and full of memories. Surely there must be some of you out there who make spritz, right? How are yours different? From the recipe archive, first posted 2010.","Hank Shaw",,"A classic Christmas cookie, originated in Germany and Scandinavia. Spritz is a simple butter cookie pressed into festive shapes and topped with all sorts of garnishes.","Elise Bauer","A classic Christmas cookie, originated in Germany and Scandinavia. Spritz is a simple butter cookie pressed into festive shapes and topped with all sorts of garnishes.","25 minutes","10 minutes","Makes about 35 cookies, depending on how big you make them."
171,"2017-09-25 03:02:14","Peanut Butter Cookies","1/2 cup butter (1 stick, 4 ounces, 112 g), room temperature 1/2 cup (100 g) white granulated sugar 1/2 cup (110 g) packed brown sugar 1/2 cup (130 g) peanut butter 1 egg 1 1/4 cups (160 g) all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt","You can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie. You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark.","1 Beat the butter, add sugars, mix in peanut butter and egg: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg. 2 Whisk dry ingredients, stir into sugar butter mixture: Vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture. 3 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours. 4 Preheat oven to 375°F (190°C). 5 Shape into balls, flatten with a fork: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. 6 Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely. For chewier cookies, bake at 300°F (150°C) for 15 minutes.","If there is a Hall of Fame for cookies, peanut butter cookies hold a place of honor, along with chocolate chip and oatmeal raisin. They also happen to be my mother’s favorite cookie, the one cookie she requests when I’m in a cookie making mood.  The cookies are easy to make! The one gotcha is that in order to hold their cross hatch shape, it helps to chill the dough for several hours before baking.","Elise Bauer",,"Easy to make, classic peanut butter cookie recipe, made with flour, sugar, butter, egg, and peanut butter.","Elise Bauer","Easy to make, classic peanut butter cookie recipe, made with flour, sugar, butter, egg, and peanut butter.","30 minutes","10 minutes","Makes about 2 dozen cookies"
172,"2017-09-25 03:02:19","Browned Butter Chocolate Chunk Cookies","1 cup (2 sticks, 8 ounces, 225 g) unsalted butter 2 1/2 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cinnamon 1 cup brown sugar, packed 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 9 ounces of milk chocolate (or semi-sweet or dark if you prefer) bars, roughly chopped into chunks, about 2 cups 1 cup chopped walnuts or pecans (optional)","We brown the butter first in this recipe because browned butter adds wonderful flavor to the dough. If you are short on time or don't want to bother, you can skip browning the butter, just start with room temperature butter.","1 Brown the butter: Melt the butter in a medium sized, thick-bottomed, stainless steel saucepan (use stainless steel so you can tell when the butter has browned) on medium heat. Continue to cook while the butter goes through various stages of bubbling up and releasing its moisture.  Whisk frequently over several minutes. When you start to smell the nutty aroma of the butter browning, and you can whisk aside some of the foam to see small browned bits at the bottom of the pan, remove from heat and pour off into a bowl. Do not dawdle at this point as it is easy for the butter to go from browned to burnt. 2 Whisk together dry ingredients: Place the flour, salt, baking soda, and cinnamon in a bowl and vigorously whisk together. 3 Beat brown butter and sugars, then add eggs and vanilla: Preheat oven to 350°F. Pour browned butter into the bowl of a stand-up mixer (if you don't have a mixer, you can just beat by hand). Add the sugars and beat until smooth.  Add the eggs, beating after each addition.  Add the vanilla extract and beat for 3 more minutes. 4 Add flour mixture to wet ingredients, then stir in chocolate chunks: Stir the flour mixture into the butter sugar mixture a third at a time. Stir in the chocolate chunks and the nuts (if using). Up to this point you can make ahead a day or two and store the cookie dough in the refrigerator until ready to cook. 5 Spoon out cookie dough to lined baking sheet: Line cookie sheets with Silpat or parchment paper (or just lightly butter  rimmed cookie sheets. Spoon out heaping tablespoon hunks of batter onto the cookie sheets, separated by at least 2 inches, allowing room for the cookies to spread as they cook.  You may need to work in batches. 6 Bake at 350°F for about 12 minutes, the edges of the cookies should be just a little browned. Remove from the oven, let cool on the cookie sheet for 5 minutes. Then remove the cookies to cool completely on a rack.","I made a serendipitous discovery the other day, a discovery that countless bakers have made throughout time eternal. On a quest to make chocolate chip cookies it was discovered by my young charges that no chocolate chips remained in the cupboard. Instead, we found a bag of Hershey bars. So, we chopped them up into large chip-sized pieces and used them instead. You know what happens when you use chunks of chocolate bars instead of chocolate chips in cookies? First, they’re bigger, so you get these pockets of chocolate explosions when you eat the cookies. Second, the edges melt into the cookie dough, permeating more of the cookie with chocolatey-ness. Chocolate chips are formulated to hold their shape while baking (less cocoa butter); chocolate bars are made to melt the moment they enter your mouth. We used milk chocolate bars for this recipe because that’s what we had. While milk chocolate was a favorite when I was a kid, it is less so now. I usually prefer the darkest chocolate available. However, in this recipe, the milk chocolate chunks work great. They give a warm creaminess to the cookie that wouldn’t be there if you used semi-sweet or bittersweet chocolate. That said, use whatever chocolate you like. We also brown the butter in the first step of the recipe. Browned butter adds a wonderful nutty aroma to the dough. It’s an added step, but one well worth doing.","Elise Bauer",,"Chocolate chunk cookies using browned butter and chunks of milk chocolate.","Elise Bauer","Chocolate chunk cookies using browned butter and chunks of milk chocolate.","20 minutes","25 minutes","Makes about 3 dozen cookies"
173,"2017-09-25 03:02:23","Chocolate Crinkles","1 cup unsweetened cocoa powder 1 1/2 cups white granulated sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon espresso powder (optional) 1/2 teaspoon salt 1 cup confectioners’ sugar","If you want, you can jazzify these cookies in a number of ways. Add some cinnamon to confectioner's sugar. Roll the cookies around in colored sprinkles or sugars. For something a little more exotic, pulse the confectioner's sugar in a food processor with 2 teaspoons of Earl Grey, chai tea, or matcha powder.","1 Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts. 2 Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly. 3 Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. 4 Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not overbeat. 5 Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight. 6 Roll dough into balls, roll into powdered sugar, place on cookie sheet: Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). 7 Bake: Bake at 350°F for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.","Please welcome guest author Garrett McCord as he shares some of his best-loved holiday chocolate crinkle cookies. One of the best parts about any holiday—be it Christmas, Thanksgiving, a birthday, Diwali, Columbus Day, whatever—is that you get an excuse to eat some of your favorite foods. For me, that means chocolate. Now, I’m generally not a big chocolate eater during the year, but when December rolls around it’s totally game on. The chilly weather and holiday spirit just make me crave it for some reason. That craving means I’m whipping up old favorites like chocolate peppermint bark cookies, truffles, and homemade hot chocolate. It also means it’s time to make those adorable looking cookie fiend favorites, chocolate crinkles. These chocolate crinkles are a holiday staple in winter, but are great any time of the year. Soft, devil’s food-like cakey cookies are rolled around in confectioner’s sugar. When they bake the dough rises and the chocolate dough peeks out in little crinkled fissures beneath the white sugar. Crinkles are easy-peasy to throw together and make for a flashy addition to any cookie platter. A warning though: these cookies are so good and chocolaty they may not make the cocoa cravings go away. In fact, they might just make them worse. ;)","Garrett McCord",,"Chocolate crinkle cookies! Chocolate dough rolled in powdered sugar and baked into a festive black and white cookie. Perfect Christmas cookies!","Elise Bauer","Chocolate crinkle cookies! Chocolate dough rolled in powdered sugar and baked into a festive black and white cookie. Perfect Christmas cookies!","4 hours, 15 minutes","20 minutes","Makes approximately 50 cookies"
174,"2017-09-25 03:02:24","“Spooky” Cinnamon Sugar Flour Tortilla Crisps","1/4 cup sugar 1 1/2 teaspoons cinnamon 4 Tbsp butter, melted 2 flour tortillas","You may want to double up on the amount of cinnamon sugar and butter just to make it easier for dipping and dredging.","1 Cut wedges or shapes out of each flour tortilla: Cut each flour tortilla into 6 to 8 wedges or use a cookie cutter to cut out shapes in the tortillas. 2 Prepare oven and baking sheet: Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. 3 Dip tortilla pieces in melted butter, then one side in cinnamon sugar, place on lined baking sheet: Mix the sugar and cinnamon together in a small bowl and spread out over the bottom of a small plate. Melt butter in a small bowl. Dip the cut pieces of flour tortilla in the melted butter, gently shake off the excess and place on the plate of cinnamon sugar. Only coat one side of the crisp in cinnamon sugar. Then place coated tortilla pieces, cinnamon sugar side up, on the lined baking tray. 4 Bake: Bake for 10 minutes at 350°F, or until the tortilla crisps are indeed ""crisp"". Remove from oven and let cool for 2 minutes.","One of my mother’s favorite treats is to heat up a flour tortilla, rub a little butter over it, sprinkle it with sugar and cinnamon, roll it up, and eat. One of my favorite indulgences is cinnamon toast. Marry the two and you have what must be the easiest ever cinnamon sugar cookie, or “crisp”. 4 ingredients. Just a few minutes to make, and so good! Now I’m the neighborhood lady who gives out tiny boxes of raisins on Halloween because I think kids get enough sugar as it is (don’t worry, my dad and brother come over with plenty of candy to give out so I don’t embarrass the family, and also the kids get a choice). Check out our short video on how to make these treats! So part of me is reluctant to offer up yet another sugary Halloween snack. That said, I would not deny any child (or adult) the pure pleasure of cinnamon toast, and I must make the same exception for these sweet tortilla crisps. They’re just too good not to enjoy. I promise I’ll have something low carb, gluten-free, paleo, and vegan on the site soon to make up for this, but in the meantime, I hope you try these crisps, they’re GREAT.","Elise Bauer",,"EASY Halloween treat! Crispy cinnamon sugar cookie crisps made with flour tortillas, cinnamon, sugar, and butter","Elise Bauer","EASY Halloween treat! Crispy cinnamon sugar cookie crisps made with flour tortillas, cinnamon, sugar, and butter","15 minutes","12 minutes","Makes 12 crisps"
175,"2017-09-25 03:02:26","Chocolate Peanut Butter Bars","Peanut butter layer: 1 1/4 cup of graham cracker crumbs (use toasted matzo crumbs* or ground Passover crispy cereal if following the Passover dietary rules) 1 1/4 cup of confectioner's sugar (use Passover-friendly confectioner's sugar** if following Passover dietary rules) 3/4 cup plus 2 Tbsp of crunchy, natural peanut butter (no added preservatives or corn syrup) 8 Tbsp (4-ounces) unsalted butter, melted 2 Tbsp honey Chocolate topping: 9-ounces semi-sweet chocolate chips (1 1/2 cups) (use Kosher chocolate chips if making for Passover) 1 Tbsp butter Equipment needed: A 9x9-inch square baking pan with straight sides (can also use an 8x10 or 8x11 baking pan) Food processor Parchment paper or non-stick aluminum foil * Take 4 or 5 sheets of matzo, roughly break into chunks, toast in a hot dry skillet on high heat until the crumbs begin to brown and you can smell the matzo toasting. Remove from heat, let cool for a minute, place in a food processor or mini-chopper, and pulse until ground to the consistency of coarse bread crumbs. **2 cups of granulated sugar in a food processor or blender, and 2 Tbsp of potato starch. Process until very fine. Use 1 1/4 cups for this recipe. You'll have some leftover which can be used for other recipes for Passover.","These bars freeze well if you want to make ahead.","1 Line the baking pan with parchment paper or non-stick aluminum foil. Line the pan in a way so that you have an overhang on at least 2 opposite sides of the pan to make it easy to lift up the bars once they have set. 2 In the bowl of a food processor place the crumbs and the powdered sugar. Pulse until well mixed. Add the peanut butter, melted butter, and honey. Process until well blended. The mixture should hold together, almost like a dough. If it's too dry, add a little more melted butter. If it's too wet, after you press it into the bottom of the pan in the next step, you can chill it in the fridge for 10 minutes to firm up a bit. 3 Press the peanut butter mixture into the bottom of your lined pan in an even layer. You can use the flat bottom of a measuring cup, small saucepan, or smaller baking pan to press on the mixture to help make the surface more even. 4 Place a metal bowl over a saucepan with simmering water (not boiling, but gently simmering). Place the chocolate chips and butter into the bowl.  Melt the chocolate chips, stirring occasionally, until smooth. 5 Spread the melted chocolate evenly over the peanut butter layer in the pan. (An offset spatula is a good tool for this.) Refrigerate for at least an hour. 6 Lift the contents from the pan onto a cutting board. Cut into 36 bars, 1-inch by 2 1/4 inches.","Please welcome guest author, my good friend and neighbor, master baker, and fellow food blogger Evie Lieb, who shares a recipe for a favorite treat—no-bake chocolate peanut butter bars—with easy substitutions to make them kosher for Passover! ~Elise These chocolate peanut butter bars are a classic treat, and so easy to make—no baking required! They hold a popular place on my holiday cookie platter, and with just a couple of substitutions, they can be easily made kosher for Passover too. Graham cracker crumbs are mixed in with the peanut butter to give the base structure and crunch. For a Passover substitution for the graham crackers, we use either ground up toasted matzo, or ground Passover crispy cereal. Confectioner’s sugar and a little honey provide the sweetness in the base. When observing Passover we make our own confectioner’s sugar by grinding granulated sugar with potato starch. This recipe makes a delicious confection (a cookie? candy bar?) whether preparing them the classic way, or Passover-friendly. In any case these goodies are a great choice for dessert after a meal and they make a perfect snack anytime. My husband has given the matzo version the ultimate compliment: they do not taste like a Passover dessert!","Evie Lieb",,"Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover","Elise Bauer","Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover","30 minutes","5 minutes","Makes 3 dozen bars."
176,"2017-09-25 03:02:28","Thin and Crispy Chocolate Cookies","1 1/2 cups (195 g) all-purpose flour 3/4 cup (70 g) natural, unsweetened cocoa 1 teaspoon baking soda 1/4 teaspoon Kosher salt 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne 8 Tbsp (1 stick, 110 g) unsalted butter, room temperature 3/4 cup (150 g) sugar 1 egg (size large) 1 1/2 teaspoons vanilla 1 teaspoon molasses","Although the prep time is stated as 1 hour 45 minutes, an hour of that is the resting time for the dough. If using salted butter, skip the added salt in the recipe. When you measure out flour, if you don't have a kitchen scale, gently scoop the flour using a spoon into the measuring cup, leveling the top off with a knife. Do not pack down the flour.","1 In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne. 2 In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.) 3 Add the dry ingredients to the wet, a third at a time, beating after each addition. When well mixed, remove the dough from the mixer, and form it into a ball. It should have the consistency of playdoh. If not, if it's stiff and unmanageable, work some water into it, a tablespoon at a time until easily pliable. Then wrap it in plastic wrap, and chill it in the refrigerator for half an hour. 4 When you are ready to roll-out the dough, preheat the oven to 350°F (175° C). Break off a chunk of dough from the ball of dough (about a quarter of it) and place it between two pieces of parchment paper. Use a rolling pin to roll the dough out to an even 1/8-inch thickness. 5 Use a cookie cutter or the rim of a small glass to cut out cookie shapes from the rolled out dough. Place on a parchment paper or Silpat lined baking sheet, allowing at least 1/2 inch between cookies on the cookie sheet. (If you are making different sizes of cookies, don't mix them on the baking sheet or the smaller ones will be done before the larger ones.) 6 Bake in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. (I recommend doing a test batch of a few cookies to see what is the optimal time for your batch of cookies in your oven.) The cookies should bounce back when you press on their centers, and some of them should be a little dark around the edges. When cool, they should be crispy, but not burnt. 7 Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.","What is it about thin, crispy cookies? I guess I love them because they appear so insubstantial; it doesn’t seem like you’re eating much, a guilt-free mini-indulgence. The only problem I run into is that if they’re good, it’s sort of hard to eat just one, isn’t it? Take these chocolate cookies for example. They seem so innocuous. Thin, light. But with a deep chocolate flavor from natural cocoa, and lightly spiced with cinnamon, vanilla, molasses, and just a sprinkling of tongue-tingling cayenne, these cookies are hard to resist after the first bite. They’re sort of seductive that way. Perfect for a Valentine sweetheart. Enjoy.","Elise Bauer",,"Crispy thin chocolate cookies, with a touch of spice.","Elise Bauer","Crispy thin chocolate cookies, with a touch of spice.","1 hour, 45 minutes","15 minutes","Makes 3 to 6 dozen, depending on size of cookie"
177,"2017-09-25 03:02:31","White Chocolate Macadamia Nut Cookies","1 1/4 cups all-purpose flour (160 g) 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup unsalted butter (1 stick, or 8 Tbsp, or 112g) at room temperature 1/2 cup white sugar (90 g) 1/2 cup dark brown sugar, packed (85 g) 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon instant coffee granules or instant espresso powder 1/2 cup chopped macadamia nuts (3 1/2 ounces, or 100 g) 1/2 cup white chocolate chips","This recipe can be made either with a stand mixer, or by hand with a bowl, a wooden spoon, and strong arms. If you use salted butter, please omit the added salt in this recipe.","1 Preheat the oven to 350°F (175°C). Vigorously whisk together the flour, salt and baking powder in a bowl and set aside. 2 Beat the butter until fluffy. Add the brown and white sugars and beat until smooth. Beat in the egg. Add the vanilla extract and instant coffee and beat until creamy. Add the dry ingredients a third at time, mixing after each addition. When the batter is combined, fold in the nuts and chocolate chips with a wooden spoon. 3 Drop the cookie dough by heaping tablespoon amounts on a greased baking sheet, place 2 inches apart from each other to allow enough room for the cookies to spread as they bake. Bake for 9 to 11 minutes, or until the edges are nicely browned and the center is just barely cooked. Take the cookies from the oven and let rest for 5 minutes, then move them to a rack to cool completely.","White chocolate and macadamia nut cookies are such a classic, aren’t they? We’ve been over here brainstorming about ideas for Christmas cookies and thought we might try our hand at this one. The challenge was with macadamia nuts and white chocolate, both very rich ingredients, how to give this cookie a bit of sparkle. Our solution?A touch of instant coffee granules added to the dough. The cookie already has macadamia nuts and vanilla, both tropical ingredients. A little coffee flavor added to the mix, coffee also being a tropical ingredient, gives this cookie a splash of pizazz. While any instant coffee granule will do, I use and recommend the VIA packets sold at Starbucks. The granules are finely ground, and dissolve easily in the mixture. If you use decaf granules, you won’t have to worry about getting a coffee buzz from a cookie.","Elise Bauer",,"White chocolate and macadamia nut cookies spiked with just a touch of coffee.","Elise Bauer","White chocolate and macadamia nut cookies spiked with just a touch of coffee.","15 minutes","15 minutes","Makes about a dozen cookies"
178,"2017-09-25 03:02:38","Cowboy Cookies","1 1/2 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature 3/4 cup white sugar 3/4 cup brown sugar 1 1/2 large eggs*, beaten 1 1/2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate chips 1 1/2 cups old fashioned rolled oats 1 cup sweetened flaked coconut (we used shredded) 1 cup chopped pecans *This recipe is a half recipe of the original, which calls for 3 eggs. To get half of 3 eggs, you can either just use only one egg, or beat two eggs and remove about 2 Tbsp.","The bigger the cookie, the more chewy it can be. So if you like chewy cookies, make them big.  If you want a chewy cookie, cook them until the edges are browned, but not the whole cookie. If you cook the cookie until it is all nicely browned, it will be more crisp.","1 Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with Silpat or parchment paper. 2 In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt. 3 Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes.  Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again. 4 Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined. 5 If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 Tbsp of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way. Note that if you are using a dark baking sheet, it will absorb more heat, and you won't need as much baking time. Also, the top rack will bake more quickly because heat rises.  6 Remove from oven and let cool on the baking sheets for 5 minutes.  Then remove the cookies to a rack to cool completely. You'll likely need to work in batches, depending on the size of your oven and your baking sheets.","Back in the election year of 2000, Family Circle magazine had a cookie bake-off between Tipper Gore and Laura Bush. While I’m sure Tipper’s gingersnaps were admirable, Laura’s big Texas cowboy cookies ran away with the prize. And for a good reason, these cookies are good! Packed with oatmeal, pecans, coconut, and chocolate chips, these cookies aren’t shy. They’re big, hearty, now-that’s-a-cookie kind of cookie. Mrs. Bush’s original recipe is huge, it can easily make 6 dozen cookies. So I’ve made some slight adjustments to cut the recipe in half, which still makes plenty. Feel free to double it back to the original proportions.","Elise Bauer",,"Laura Bush's kitchen sink cowboy cookies, with oatmeal, pecans, coconut, and chocolate chips.","Elise Bauer","Laura Bush's kitchen sink cowboy cookies, with oatmeal, pecans, coconut, and chocolate chips.","20 minutes","20 minutes","Makes 2 to 3 dozen cookies."
179,"2017-09-25 03:02:43","BEST Oatmeal Chocolate Chip Cookies","1 cup (2 sticks, 8 oz, 225 g) unsalted butter 1 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup brown sugar, packed 1/2 cup white granulated sugar 2 eggs (large), lightly beaten 1 teaspoon vanilla extract 2 Tbsp water 1 1/2 cups semi-sweet or bitter-sweet chocolate chips 1 cup chopped pecans (optional) 1 cup sweetened, shredded coconut (optional) 3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)","Brown the butter first, as the butter is cooling, prep the other ingredients. Never browned butter before? See our detailed how-to here: How to Brown Butter","1 Brown the butter: Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won't be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients. 2 Whisk together the flour, baking soda, and spices: Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl. 3 Beat the sugars with the browned butter, add eggs and vanilla: Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light. 4 Stir in flour mixture and some water: Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.) 5 Stir in chocolate chips and oatmeal: Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator. 4 Spoon cookie dough onto lined cookie sheets: Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2"" of space between each cookie, as they will flatten a little and spread on the cookie sheet. 5 Bake: Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.) 6 Cool: Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.","This recipe started as a request from my goddaughter Piper and her sister Alden. They noticed I didn’t have a chocolate chip cookie recipe on the site and called me to suggest, with as much insistence as nine year old and eleven year old girls can muster (which is substantial by the way) that I come up with one. Well girls, this cookie is for you. Though, it’s probably not what you expected. Frankly, I don’t find regular chocolate chip cookies that exciting. I want cookies to have substance, something more than plain cookie dough speckled with chocolate chips. So my dears, this cookie is an oatmeal cookie, a chewy oatmeal cookie, with chocolate chips, pecans, because they go so well with chocolate, and browned butter, because of all that wonderful nutty flavor from the browned bits of the butter. Now, dear Alden and Piper, I know in the past you have hand picked out and discarded every morsel of walnut or pecan in any baked good your mother made for you. If you are still practicing this lunacy, you may leave out the pecans. Your loss, they taste great in this cookie. Browning the butter is easy! It takes about ten minutes, and is so worth it. You will taste the difference. You just have to watch it so the butter doesn’t burn, or then you’ll have blackened butter, not browned butter, and you’ll have to throw it out and your mother will get angry at me for inspiring you to do something that resulted in wasting 2 sticks of butter. The real variable in this recipe is the shredded coconut. It’s just there for texture. If you add a cup of sweetened shredded coconut to the mix, the cookies will be chewier. You can easily leave it out. Or try some with it, and some without to see which cookie you like better. Hope you like it! (And please let me know which version you ended up with – with or without pecans or coconut.)","Elise Bauer",,"Chewy oatmeal chocolate chip cookies with browned butter, chocolate chips, and pecans.","Elise Bauer","Chewy oatmeal chocolate chip cookies with browned butter, chocolate chips, and pecans.","30 minutes","20 minutes","Makes about 30 cookies"
180,"2017-09-25 03:02:46","Coconut Macaroons","1/3 cup (60g) of egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs) 3/4 cup sugar (5 1/2 oz, 150g) 2 to 2 1/4 cups* medium grate unsweetened coconut (5.5 to 6.17 oz, 150-175g) 5 teaspoons smooth, unsweetened applesauce (regular or baby food) If you want a crunchy cookie surface with lots of crevasses, use 2 1/4 cups. If you want a more smooth cookie surface, use 2 cups.","Under no circumstances can you use reduced fat coconut for this recipe. Even subbing a portion of the coconut with the reduced fat kind will result in a dough that doesn't want to hold together or cookies that are too dry to be good.","1 Line a bakingsheet with parchment or Silpat. 2 Place the unsweetened coconut in a food processor. Pulse for 60 seconds. 3 Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan. Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F). If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut. 4 Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other. Or form mounds with a 1 tablespoon sized scoop. Let the formed cookies dry out for a few minutes (15 minutes or so) before baking. 5 Preheat oven to 425°F. Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes. Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner. Store in a covered box for up to 5 days at room temperature.","Coconut macaroons tend to be rather chewy affairs. Super sweet. Super chewy. Like the inside of an Almond Joy bar. (My dad, by the way, loves Almond Joy, gets tons of it to give away at Halloween knowing that the rest of us won’t touch them and he’ll have more for himself.) Me? Not a big fan. That is, until our pastry chef neighbor Evie brought over her macaroons. Soft and smooth on the inside. Lightly sweet. No texture issues. Lovely. The secret ingredient? According to Evie, baby food applesauce. That’s right, baby food. It’s just the smoothest applesauce you can get, and it comes in conveniently small jars. You don’t need that much. I found after multiple batches and lots of experimenting, that you also need to use unsweetened coconut, somewhat finely ground. Sweetened coconut won’t do, because you won’t be able to break it down enough even in a food processor. I also experimented a bit with the ingredient amounts. I found that you get a smoother cookie through and through if you use 2 cups of the coconut, but if you want a more crunchy, textured surface, you need to add a little more, perhaps another 1/4 cup of coconut to the mixture.","Elise Bauer",,"Coconut macaroons, sweet coconut cookies that are slightly crunchy on the outside, with a secret ingredient to make them extra smooth on the inside.","Elise Bauer","Coconut macaroons, sweet coconut cookies that are slightly crunchy on the outside, with a secret ingredient to make them extra smooth on the inside.","10 minutes","15 minutes","Makes 20-24 cookies"
181,"2017-09-25 03:02:49",Carmelitas,"1 cup plus 2 Tbsp (separated) all purpose flour 1 cup plus 1/3 cup (separated) quick oats 3/4 cup light brown sugar 1/2 teaspoon baking soda 1/4 teaspoon of salt 3/4 cup melted butter 1/2 cup sweetened shredded coconut 6 ounces semi-sweet chocolate chips 1 cup caramel sauce","Most carmelita recipes I've found include some kind of nut, either walnuts or pecans. The kids opted not to put nuts in their version, but if you wanted to include them, add sprinkle 1/2 cup of chopped nuts over the crust after you remove the crust from the first bake in step 4. Then top with chocolate chips and caramel. We made our own caramel sauce from scratch but feel free to use a jarred sauce.","1 Preheat oven to 350°F. 2 Stir together the flour, oats, baking soda, and salt. Stir in the brown sugar, then the melted butter, then the coconut. 3 Spray a 9x13 baking pan with cooking spray, or spread with butter. Pat the dough into an even layer at the bottom of the pan. 4 Bake at 350°F for 10 minutes. Remove from oven and sprinkle with chocolate chips. Cover with the caramel sauce. Spread out into an even layer. In a small bowl, mix together 2 Tbsp of flour and 1/3 cup of oats. Sprinkle the flour oat mixture over the top of the caramel. 5 Put back in the oven and bake for another 25 minutes. 6 Remove from oven and let cool first for 5 minutes. Cut into bar shapes. Then let cool an additional 20 to 30 minutes before serving. The bars will firm up a bit as they cool, though they should still be rather chewy.","I swear to you I tried to not make these. The last thing I wanted to make with my young friends (Reilly, Alden, and Piper) was something loaded with chocolate chips and caramel. But try as I might, when we got together to cook the other day, I got not a glimmer of interest for a potential kale recipe (“But girls, it tastes like bacon!). It turns out that Reilly (13) had been hoping to make this carmelita recipe for the site for months. She had researched it, tasted versions made by her friends, and made sure we had all of the ingredients. She even suggested adding shredded coconut to the batter to make the carmelita bars less dry and more chewy. The girls also vetoed the nuts, being of the age (I’m keeping fingers crossed that they will grow out of this) that they will meticulously pick out anything that resembles a nut from a baked good. The verdict? Wow. I swear to you I tried not to eat these. But, I just couldn’t help myself. Yum. Be warned, these are pretty chewy, probably much chewier than what you may have found with other carmelita recipes. If you ever bake with a bakers edge pan this would be a good time to use it. Reilly scooping out the caramel sauce for the carmelita bars.","Elise Bauer",,"Chewy carmelita cookie bar, with a coconut oatmeal crust topped with chocolate chips and caramel sauce.","Elise Bauer","Chewy carmelita cookie bar, with a coconut oatmeal crust topped with chocolate chips and caramel sauce.","10 minutes","45 minutes","Makes about 24 bars."
182,"2017-09-25 03:02:55","Chocolate Orange Shortbread Cookies","1 cup all-purpose flour 3/4 cup unsweetened natural cocoa powder 1/2 teaspoon kosher salt 12 tablespoons unsalted butter, room temperature 1/2 cup + 2 Tablespoons granulated sugar 1 teaspoon pure vanilla extract 1 Tablespoon of orange zest","I like Hershey's Special Dark for this recipe as it gives baked goods a dark, nearly black color and a rich cocoa flavor. However, Ghiradelli unsweetened cocoa or any other brand will do just fine and give more prominence to the orange flavor.","1 Preheat oven to 325°F and line two baking sheets with parchment paper. 2 Sift together the flour, cocoa powder, and salt in a bowl. (Do not skip this step as cocoa powder has a tendency to clump. You want the dry ingredients sifted to ensure a tender cookie.) Set aside. 3 Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes. 4 Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find my method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart. 5 Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit then consider them done (simply enough, it takes some judgment on your part). Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.","Please welcome Garrett as he shares the most chocolate-y of shortbread cookies. We ate them ALL. ~Elise If you’re lucky, you have a certain special someone who surprises you with dinner when you get home and takes out the trash without being asked. Someone who instinctively knows that you can take on the world even when you’re doubting your ability to just slog out of bed in the morning and who is happy to be hugged by you even when you’re rank with sweat from the gym. If you’re lucky, and your loved one is someone who adores chocolate, then I have the recipe for you. These chocolate shortbread cookies have a richness that’s as sweet as a kiss goodnight. A heavy dose of orange zest perfumes them making them all the more tempting (assuming you weren’t hooked by the words “chocolate” and “shortbread” already). If you’re looking for something different and chocolatey, then these are the perfect Valentine’s Day treat – or even the perfect Just Because treat – for that special someone.","Garrett McCord",,"Shortbread cookies packed with chocolate and laced with orange zest.","Elise Bauer","Shortbread cookies packed with chocolate and laced with orange zest.","5 minutes","40 minutes","Makes 2 1/2 dozen."
189,"2017-09-25 03:02:57","Fish Stew with Ginger and Tomatoes","4 small (15 ounces, 443 g) red potatoes 2 tablespoons olive oil 3 tablespoons finely grated fresh ginger 1 clove garlic, crushed 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes 1/2 teaspoon sugar 1/2 teaspoon salt, or more to taste 1/4 teaspoon black pepper, or more to taste 1/4 teaspoon crushed red pepper 3 cups (700 ml) chicken stock 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on) 2 tablespoons chopped fresh parsley","Use a Microplane or the smallest, finest holes on your cheese grater to grate the ginger. Ginger is juicier and  less fibrous in spring, but you can use any fresh ginger you find. As written, this recipe has you cook the potatoes and the sauce in separate pots so they cook at the same time, which gets dinner on the table sooner. If you'd prefer to cut down on the number of dirty pots instead, you can cook the potatoes and sauce in the same pot: Cook the potatoes first (in a steamer basket with some water in the bottom of the pot and the lid tightly on), then remove the potatoes, pour out the water, and make the sauce.","1 Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside. 2 Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow. Add the potatoes and return the sauce to a boil. Simmer 2 minutes. 3 Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife. 4 Serve: Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.","One spring at friend’s house on Cape Cod, I found a lot of fresh ginger in the fridge. My friend’s husband had just stopped by the local fish market, so I combined the fish and ginger with a can of tomatoes to make a quick and easy spring stew. We absolutely loved the results. The fresh ginger won’t knock you over the head with its intensity in this stew. It adds warmth and its distinctive gingery flavor to the pot, but it’s a fairly subtle flavor. The fish is still the main star – which it should be, considering how expensive seafood is! Because I live in New England, where firm-fleshed white fish rule the seafood case, I have my choice of halibut, haddock, hake, pollock, and more. Choose firm-fleshed white fish that’s local to your area, if possible, and not fished out; use guidelines from Monterey Bay Aquarium Seafood Watch to check your area. There’s very little prep for this stew, except for grating the fresh ginger on the smallest holes of a box grater (a Microplane is terrific for this). Chicken stock adds more flavor to the dish, but use bottled or powdered clam broth, if you like; dilute it more than the directions say so the juice doesn’t overpower the soup. The fish stew is wonderfully refreshing on the spring table, when we’re all looking for lighter fare and anything that doesn’t take too long to cook. It also makes a great dinner party main course if you need something easy and last-minute for guests.","Sheryl Julian","May 8, 2017","This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes.","Sheryl Julian","This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes.","10 minutes","20 minutes","4 to 6 servings"
190,"2017-09-25 03:02:58","Shrimp Spring Rolls with Peanut Sauce","For the spring rolls: 13 to 15 large (10-inch) rice paper wrappers 2 large carrots, peeled and sliced into matchsticks 2 medium red bell peppers, seeded and sliced into ¼-inch strips 2 Persian cucumbers, sliced into matchsticks (or use half of an English cucumber) Fresh basil leaves Fresh mint leaves 1 pound (450g) 31/40-count cooked shrimp Sweet chili sauce, optional for extra flavor For the peanut sauce: 1/2 cup creamy unsalted peanut butter 2 tablespoons low-sodium tamari or soy sauce 2 tablespoons rice vinegar 2 tablespoons honey (sugar or maple syrup works too) Juice from 1/2 lime (about 1 to 1 ½ tablespoons) 5 tablespoons filtered water 1/4 teaspoon salt","If you buy raw shrimp, be sure to cook it before making this recipe. For more flavorful rolls, try drizzling a little of the prepared peanut sauce or store-bought sweet chili sauce over the ingredients before rolling the spring rolls. If you are serving these spring rolls to anyone with nut allergies, a good alternative to the peanut sauce is a sweet chili sauce. These spring rolls are best consumed the same day they are made. Once you refrigerate the spring rolls, the rice paper wrapper will harden.","1 Prepare your workspace: Fill a wide, shallow bowl, like a pasta bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board. Have all your ingredients prepped and arranged in bowls near your workspace. Brush a serving platter with a very light coating of sesame oil or neutral-flavored oil and place it near your work surface; the oil will help prevent the finished rolls from sticking to the platter. 2 Soften the rice paper wrapper: Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable. If the rice paper rips or tears, you softened it for too long; discard and start again with a fresh wrapper. 3 Arrange the vegetables and shrimp on the wrapper: Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper. Line 3 pieces of shrimp about 1 1/2 inches above the vegetables. If you like, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor. 4 Wrap the spring rolls: Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp. Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll. Place the finished spring roll on the platter. Repeat for the remaining spring rolls. 5 Make the peanut dipping sauce. Mix together the peanut butter, tamari, rice vinegar, honey, lime juice, water, and salt. Taste, and adjust the seasonings to your taste. Transfer to a small bowl and place on the platter with the spring rolls. 6 Serve the spring rolls: These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.","Whenever I have friends over for dinner, I love making a batch of Vietnamese-style spring rolls to serve as appetizer. Unlike Chinese-style deep fried spring rolls, these Vietnamese spring rolls are very light and fresh. You wrap thinly sliced vegetables, cooked shrimp, and fresh herbs in a neat rice paper package. They’re the perfect pre-dinner snack! I often buy cooked shrimp for spring rolls because I can’t be bothered to cook the shrimp and wait for it to cool. Pre-cooked shrimp makes the prep work quick and easy. I also use fresh vegetables in my spring rolls instead of the traditional pickled vegetables. I think the peanut dipping sauce you serve alongside carries enough flavor! Many spring roll recipes add thin vermicelli rice noodles to the roll, but I often skip them in favor of more vegetables. If you’re making these for a light lunch instead of an appetizer, you might add noodles to make the rolls more substantial. (Cook them according to package instructions and add them along with the vegetables when rolling.) Confused by how to roll the spring rolls? Check out our video below!","Lisa Lin","May 3, 2017","Spring rolls with shrimp and vegetables! So fresh and easy. Make for a snack, appetizer, or light meal. Serve with peanut sauce for dipping!","Lisa Lin","Spring rolls with shrimp and vegetables! So fresh and easy. Make for a snack, appetizer, or light meal. Serve with peanut sauce for dipping!","45 minutes",,"6 to 8 servings"
191,"2017-09-25 03:03:00","Shrimp Fried Rice","8 ounces small raw shrimp, shelled and deveined 1/2 teaspoon kosher salt freshly ground black pepper 1/2 teaspoon cornstarch 3 tablespoons high smoke point oil such as canola oil or rice bran oil 3 eggs, beaten 2 stalks green onion, minced 4 cups leftover rice, grains separated well 3/4 cup frozen peas and carrots, defrosted 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version), plus more to taste 1 teaspoon dark toasted sesame oil","Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.","1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature. 2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan. 3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds. Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!) Use a slotted spoon to scoop the shrimp out of the pan to a bowl. 4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook. When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp. 5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds. Then add the leftover cooked rice to the pan and stir with the green onions to mix well. Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes. Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer. 6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine. Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well. Heat everything until sizzling hot. Add more soy sauce to taste.","Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying. Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu. This recipe for Shrimp Fried Rice comes from my dear friend Jaden of SteamyKitchen.com. She learned how to make the best fried rice from her mother (after a rather funny failed attempt when she was a teen). It’s super easy, and comes together in less than half an hour. Tricks to Perfect Fried Rice 1. As mentioned, use chilled leftover rice! The dry refrigerator air helps dry the rice a bit, which is why cold leftover rice never tastes as good the next day if you eat it straight, but it’s perfect for frying. 2. Use high heat. You don’t need a blazing hot restaurant kitchen stove, just patience to let your pan get hot. A hot pan will help everything fry quickly and help keep ingredients from sticking. 3. Fry ingredients separately. To keep the ingredients and their flavors from mushing together, cook them separately, yet in the same pan. Start with the protein (in this case the shrimp), cook it until it’s almost done, then remove from the pan, and start cooking the other ingredients—the eggs next, then the rice. Add the protein and eggs back to the rice at the end. 4. Minimize stirring. If you want browning, don’t stir. Just spread the rice out in the pan and let the pan do the work. Updated from recipe archive, first posted 2008","Elise Bauer","March 30, 2017","Classic Shrimp Fried Rice with fresh shrimp, rice, green onions, peas, carrots, and sesame oil. Tips for making the BEST fried rice!","Elise Bauer","Classic Shrimp Fried Rice with fresh shrimp, rice, green onions, peas, carrots, and sesame oil. Tips for making the BEST fried rice!","15 minutes","15 minutes","Serves 4"
192,"2017-09-25 03:03:06","Fish Chowder","1 Tbsp olive oil 1 teaspoon butter 2 medium yellow onions, chopped (about 2 cups) 1/2 cup dry white wine (optional) 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes 2 cups clam juice 1 bay leaf 1 Tbsp fresh thyme, or 1 teaspoon dried thyme 1 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne) 1 1/2 to 2 lbs cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces 1 1/2 cups heavy cream 2 Tbsp chopped fresh parsley * Here in the west we get Pacific Cod, considered a sustainable fish by Seafood Watch. Pick the best, most sustainable option available to you.",,"1 Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.) 2 Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes. 3 Heat cream: In a separate pot, heat the cream until steamy (not boiling). 4 Add fish to soup, add hot cream: Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat. Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving. Serve with crusty bread or oyster crackers (not for gluten-free version).","My first job out of college was in Boston, in the financial district downtown. My local friends did their best to initiate this wide-eyed Californian into New England traditions of every sort, especially food. We feasted on as many menu items as we could afford at the Union Oyster House and the No Name Restaurant, and $5/lb lobsters I would buy from the Italian fish monger across the street from where I lived in the North End. One dish I could never get enough of was “chowdah”. Clam chowder, fish chowder, seafood chowder, whatever, I loved it. The word chowder is thought to come from the French “chaudiere”, which is basically a large pot or cauldron used to cook stews like this. There are many regional varieties of chowder. New England style chowder is white, with cream and potatoes. Traditional New England recipes call for starting out rendering fat from salt pork and then making a roux with flour. Other recipes skip the salt pork, but use a lot of butter. Most recipes called for a highly flavorful fish stock. For this particular fish chowder, which we all agreed turned out exceptionally well, we are using olive oil and butter instead of bacon or salt pork. We are skipping the flour and are instead using cream and the starch from the potatoes to thicken the stew. In place of fish stock, we are using flavorful clam juice instead. Recipe from the archives, first posted 2009","Elise Bauer",,"Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.","Elise Bauer","Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.","15 minutes","40 minutes","Serves 6"
193,"2017-09-25 03:03:09","Shrimp Gumbo with Andouille Sausage","1/2 cup peanut oil, or other vegetable oil 1/2 cup flour 1 green pepper, chopped 1 medium onion, chopped 3 celery stalks, chopped 4 garlic cloves, minced 1 Tbsp Cajun seasoning 1 quart shellfish* or chicken stock, plus 1 cup water 2 teaspoons Worcestershire sauce 8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds 2 pounds shrimp, peeled and deveined Salt and pepper to taste 3-5 green onions, white and green parts, chopped File powder (optional) Hot sauce (such as Tabasco) to taste * Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 quarts of water.  Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe for the stock. Diluted bottle clam juice will also work as shellfish stock in this recipe.","If you are not familiar with filé (fee-lay), it is a powder made from dried sassafras leaves. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Filé is available in many supermarkets (we found ours at Whole Foods), or online.","1 First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir. Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time. 2 Mix in the ""holy trinity"" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning. 3 Slowly add stock, then simmer: In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes. If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often ""fix"" it. 4 Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it). 5 Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste. Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.","It’s Mardi Gras season, time for gumbo! If you question anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux. My college roommate (from Metairie), my brother’s girlfriend (Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.'” Now, these women certainly did not have the same mother, but they shared the same story. I’m guessing making a proper roux must be a rite of passage for a kid from around those parts, and probably a bit challenging because it requires a little patience. 25 minutes or so of stirring can seem like forever to a 10 year old! But it really is the roux that makes the difference. The slow cooking of of oil and flour together create a wonderful flavor as the flour browns. Now, I’ve also read about gumbos made with a “blonde” roux, in which the roux is not browned nearly as much. So, I would love to get your opinion on this if you are familiar with the various approaches to making gumbo. Enjoy! A Mardi Gras classic from the recipe archives, first published 2013","Elise Bauer",,"Cajun style shrimp gumbo with andouille sausage.","Elise Bauer","Cajun style shrimp gumbo with andouille sausage.","15 minutes","1 hour, 30 minutes","Serves 6-8"
194,"2017-09-25 03:03:16","Brazilian Salmon Stew (Moqueca)","Marinade: The cloves from 1/2 head of garlic, peeled, crushed, minced 2 Tablespoons of fresh lime juice 3/4 teaspoon of coarse salt 1 Tablespoon of sweet paprika 2 1/2 teaspoons of ground cumin 1 1/2 teaspoons of freshly ground black pepper Other: 1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces) Olive oil 2 medium onions, sliced 1 large green bell pepper, seeded, de-stemmed, and sliced 2 medium tomatoes, sliced Salt and freshly ground pepper 1 14-ounce can regular (not light) coconut milk 1 large bunch fresh cilantro, chopped, 1-2 cups",,"1 Marinate salmon: Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better. 2 Layer ingredients in a large pot: In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes. 3 Top with cilantro, coconut milk, olive oil: Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons). 4 Simmer: Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through. Garnish with remaining cilantro.","One of the dishes Northern Brazil is known for is their “Moqueca“, a delicious savory fish stew made with a local white fish, bell peppers, tomatoes, onions, and coconut milk. Several years ago a Brazilian friend of mine introduced to me a salmon version of this stew she had improvised, given that the typical Brazilian fish used for moqueca isn’t found around here. It was so good I begged Fernanda for the recipe, which she translated into English for me. (By the way, you can’t get local salmon in Brazil, so this is really not an authentic moqueca, but a Northern California interpretation.) What is surprising about the recipe’s method is that you simmer the stew for a good 30 minutes at least. For those of us who love fish and seafood we know that fish and long cooking times do not go well together. The exception is this stew. It requires simmering the stew well past the point of of cooking the salmon, but it works! The result is a rich, coconut creamy, deeply flavored stew. The salmon is marinated first with lime juice, paprika, and cumin, and then simmered with onions, tomatoes, and bell peppers, in coconut milk. The stew is even better the next day, after the flavors have had more time to meld. Enjoy!","Elise Bauer",,"Salmon stew based on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, the cooked with onions, bell peppers, tomato, cilantro, and coconut milk.","Elise Bauer","Salmon stew based on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, the cooked with onions, bell peppers, tomato, cilantro, and coconut milk.","25 minutes","45 minutes","Serves 6-8"
195,"2017-09-25 03:03:18","Sheet Pan Fish and Chips","6 tablespoons vegetable oil, or more if needed 2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled 1 teaspoon salt 1 cup Panko, or other unseasoned dry white breadcrumbs 1/2 teaspoon ground black pepper 2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region 1 tablespoon chopped fresh parsley 1 lemon, cut into wedges, to serve Tartar sauce, to serve","If the fish still has the skin attached on one side, you can ask the fish monger to remove it for you. They will do this free of charge.","1 Heat the oven to 450F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray. 2 Prepare the potatoes: Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed (some may not stand; that’s OK). 3 Roast the potatoes: Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes. At this point, it's fine if the potatoes fall on their sides; the sides touching the pan will become extra-crispy and golden. 4 Toast the panko: Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown. Remove the skillet from heat. Stir the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl. 5 Prepare the fish: Cut the fish into large strips (""fingers"") or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil. 6 Coat the fish with panko: Press the fish into the panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart. 7 When the potatoes are 15 to 20 minutes away from being done, bake the fish:  Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown. Err on the side of caution and do not over-bake. 7 Serve the fish and chips: Arrange fish and potato spears on plates, sprinkle with parsley, serve with lemon and tartar sauce.","Where I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too! When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead. Use any firm-fleshed white fish fillets for this sheet-pan version of fish and chips. Check the Monterey Bay Aquarium Seafood Watch list to find species available in your area that are not overfished. When ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy. Meanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through. The result is a healthier version of fish and chips than the original, and a surprisingly good one, too!","Sheryl Julian",,"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.","Emma Christensen","Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.","15 minutes","40 minutes","4 to 6 servings"
196,"2017-09-25 03:03:19","Mini Salmon Quiches","1 tablespoon olive oil 1 large or 2 small bunches scallions, finely sliced 2 tablespoons chopped parsley 2 large eggs 2/3 cup heavy cream Black pepper, to taste 1 package (14 ounces) frozen all-butter puff pastry, thawed 6 ounces cream cheese, cut into small cubes 6 ounces smoked salmon, torn into pieces Fresh chopped dill (for garnish) Special equipment: 12-cup standard muffin tin 3 1/2-inch round cookie or biscuit cutter","Be sure to thaw your puff pastry overnight in the fridge. If you forget, thaw it on the counter for 20 to 30 minutes, or until it can be easily unfolded without cracking. If the pastry becomes too soft and squishy, chill it in the fridge for 30 minutes to firm up before making the recipe. Once baked, the tartlets can be frozen. To reheat, place them, still frozen, on a baking sheet and warm in a 350F oven for 15 to 20 minutes, or until hot all the way through. You could easily double this recipe if you want to make a big batch.","1 Heat the oven to 375F. Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter. 2 Cook the scallions: In a small skillet over medium heat, heat the oil. Add the scallions and cook for 5 minutes, or until softened. Stir in the parsley. Remove from heat.  3 Mix the eggs and cream: In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.  4 Cut out the puff pastry rounds: On a lightly floured surface, open the sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds. Stack the scraps on top of each other (do not gather them in a ball) and roll again. Cut out more rounds, until you have 12 rounds. Fit the rounds into the muffin tin, pushing them down into the cups with your fingers. 5 Fill the tarts: Distribute the scallion and parsley mixture evenly between the muffin cups. Top with the cream cheese and salmon pieces. Pour about 2 tablespoons of the custard over the filling in each cup. 6 Bake the tarts: Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve.","These little quiches are perfect for a party, either as a part of a big spread or to take to a potluck at a friend’s house. They’d also be a welcome addition to any brunch menu. They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in the filling. I love working with store-bought puff pastry mostly because, well, I don’t have to make it myself! Back in my former life as a pastry chef, puff pastry was a weekly task — it was fun to make, but it requires a serious number of hours to make. As far as my baking bucket-list goes, I think I can cross off puff pastry. Luckily, store-bought puff pastry is readily available and quite good! I recommend buying all-butter puff pastry if you can find it (check the ingredients). Pastry made with oil or butter substitutes doesn’t taste nearly as good. Be sure to let the puff pastry thaw overnight in the fridge. If you forget, let it sit out on the counter for 20 to 30 minutes. When thawed, the puff pastry should be pliable enough to unfold without cracking, but not so soft that it feels floppy or stretchy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes.","Sally Vargas",,"Super easy mini salmon quiches. Puff pastry crust. Salmon, cream cheese, and scallion filling. Make-ahead and freeze. Great party or brunch appetizer.","Sally Vargas","Super easy mini salmon quiches. Puff pastry crust. Salmon, cream cheese, and scallion filling. Make-ahead and freeze. Great party or brunch appetizer.","20 minutes","30 minutes","12 mini quiches"
197,"2017-09-25 03:03:20","How to Make Salmon Gravlax","2 center-cut pieces (1 pound each) skin-on boneless salmon, both cut from the wide, thick end of a fillet 1/4 cup kosher salt 2 tablespoons light brown sugar 2 tablespoons granulated sugar 1 teaspoon fennel seeds, crushed 1 bunch fresh dill sprigs, cut into 2-inch pieces 1/2 red onion, finely chopped, to garnish 1/4 cup capers, to garnish 1 lemon, cut into wedges, to garnish Extra dill, to garnish","It's always best to buy your fish from a dependable purveyor who has examined the catch for parasites and handled the fish properly. If you’re unsure, then fully freeze (and then thaw) your fish before making this recipe. For more information on safe practices for handling and consuming raw fish, read this article from the FDA.","1 Remove any pin bones from the salmon: Place the salmon flesh side up on a cutting board. With your fingertips, feel along the flesh to see if there are any fine pin bones. Use tweezers, a strawberry huller, or another pincher to gently pull them out. 2 Mix the curing mixture: In a bowl, combine the salt, brown and granulated sugar, and fennel seeds. Mix well. 3 Sprinkle half salmon with half curing mixture: Sprinkle some of the curing mixture down the middle of a 12-inch glass or ceramic baking dish and sprinkle some of the dill on top. Set one of the pieces of salmon, skin side down, on top of the salt mixture. Sprinkle half the remaining salt mixture and half of the remaining dill over the flesh of the fish. Press lightly so the mixture sticks. 4 Set the other piece of salmon, skin side up, on top of the first piece. Lay the second piece so that the thicker part of the top piece sits on the thinner part of the bottom piece, forming flat, even rectangle. Sprinkle the remaining salt mixture and dill over the top. 5 Cover and press the salmon: Cover the whole dish with plastic wrap. Set another, smaller baking dish on top of the salmon and weight it down with two heavy cans, a garden brick, or any other heavy weight. 6 Refrigerate and cure for 2 days. Flip the fish after 24 hours, so that the top piece is now on the bottom. This helps the fish cure evenly. 7 Rinse the curing mixture off the gravlax: When ready to serve, remove the fish from the baking dish. Some liquid will have collected on the bottom; this is normal. Rinse the fish well with cold water, rubbing off the curing mixture with your fingers. Dry the fish well with paper towels. 8 Slice the gravlax: Set one of the pieces of fish, skin side down, on a cutting board. Using a very sharp knife, slice the fish as thinly as you possibly can while holding the blade at an extreme diagonal. Do the same with the other piece of fish. 9 Serve the gravlax: Arrange the slices overlapping on a platter, curling them as you set them down. Sprinkle with red onion, capers, and remaining dill, and garnish with lemon. Leftovers will keep for about a week.","Of all the DIY home-cured foods, gravlax is one of the most satisfying. The process doesn’t take long – or much of your attention – and it’s so pretty! Give fresh salmon a sprinkle of salt, sugar, and herbs and a few days in the fridge, and it will transform into a beautiful, flavorful dish ready for the brunch table. Gravlax is a Scandinavian specialty. It’s very similar to lox, the deli counter favorite, but gravlax is usually cured with spices and fresh herbs (unlike lox, which is left plain). Gravlax is also never smoked. All you need to make gravlax at home is a baking dish and two heavy cans to use as weights during the curing process. And, of course, some salmon. Get two 1-pound pieces of salmon, preferably cut from the thicker end of the fillet. Make sure the skin is still on. You’ll press these two pieces together with salt, herbs, and other seasonings sandwiched in between. After 48 hours in the fridge, use your sharpest, straight-edged knife to cut the salmon into thin slices. When you arrange them on the platter, curl the pieces slightly before sprinkling with red onion, capers, and more dill – this makes such a pretty presentation. This recipe makes enough gravlax for a good-sized crowd. Traditionally, gravlax is served with dark rye or dense grainy bread, but bagels or any good-quality bread is great. The gravlax is so rich that you don’t really need cream cheese or crème fraiche, though these extras always make a brunch feel particularly decadent.","Sheryl Julian",,"Make your own home-cured salmon gravlax! 15-minute prep, 2-day cure in the fridge. Showstopper for a fancy brunch or dinner party.","Sheryl Julian","Make your own home-cured salmon gravlax! 15-minute prep, 2-day cure in the fridge. Showstopper for a fancy brunch or dinner party.","15 minutes",,"48 hours"
198,"2017-09-25 03:03:27","Pickled Shrimp","1 stalk celery, cut into 2-inch lengths 1 red onion, thinly sliced 1 lemon, sliced into very thin rounds Salt, to taste 4 cups water 1 pound (12-20 count) raw shrimp, peeled and deveined with tails intact 1/2 bulb fresh fennel 1/2 cup cider vinegar 1/2 cup olive oil, or more if needed 1 teaspoon crushed red pepper Few sprigs fresh thyme 1 clove garlic, halved 2 tablespoons capers and their juices 2 teaspoons mustard seed Special equipment: 1-quart canning jar or crock, or any combination of smaller jars equaling 1 quart","You can double or triple this recipe as needed as long as you have extra jars!","1 Cook the shrimp: In a large saucepan, combine the celery, half the red onion, half the lemon slices, a large pinch of salt, and the water. Bring to a boil, cover and reduce the heat to low, and simmer for 5 minutes. Add then shrimp, and then immediately remove the pan from heat and cover again. Set aside for 5 minutes, or until the shrimp are pink. 2 Prepare the fennel: Trim the fronds from the fennel (save a handful). Cut the bulb in half again through the root. Set the pieces cut sides down and slice the fennel as thinly as possible. 3 Pack the shrimp into a jar: In a 1-quart canning jar or crock, layer the shrimp, remaining lemon slices, remaining red onion, sliced fennel and a few fennel fronds, thyme sprigs, garlic, capers, and mustard seed. 4 Pour in the vinegar and oil. Combine the vinegar and oil in a measuring cup; it's fine if they separate. Pour the vinegar and oil into the jar to cover the shrimp. If the liquid doesn’t quite cover the shrimp, add more olive oil. 5 Cure the shrimp: Cover the jar tightly and refrigerate for at least 1 day or for up to 3 days. 6 To serve the shrimp: Carefully spoon the mixture into a big bowl and serve with toothpicks or in individual stemmed glasses as an appetizer or first course.","Pickled shrimp is one of those party dishes that has everyone rushing into the kitchen to see how you made it. In fact, you didn’t do very much at all, which is what makes pickled shrimp such a great choice for cocktail parties and holiday gatherings. The shrimp look so amazing packed into a jar. You can see the pink curls against the glass with spices and herbs swirling around them. Pickled shrimp is an easy, make-ahead appetizer that never fails to impress. All you do to make pickled shrimp is poach some shrimp and then pack them into a big crock or canning jar with simple pickling spices, vinegar, and olive oil. Let this sit in the fridge for a day or two, and pull out the jar just before the party starts. It’s all very colorful, especially if you use a clear glass jar: pink shrimp, bright yellow slices of lemon, mustard seeds, thyme leaves, red onion, and fronds from a bulb of fresh fennel. (The fennel gives mix some crunch in addition to being pretty!) The pickling liquid is a combination of cider vinegar and olive oil. As long as the shrimp are submerged in liquid, they’ll keep well for a few days in the refrigerator. When it’s party time, tip the contents into a bowl – spices and all – and hand out toothpicks. Part of the fun is letting guests go fishing.","Sheryl Julian",,"Pickled shrimp with fennel and spices! Easy make-ahead holiday appetizer. Gluten-free. So fun to eat with toothpicks!","Sheryl Julian","Pickled shrimp with fennel and spices! Easy make-ahead holiday appetizer. Gluten-free. So fun to eat with toothpicks!","20 minutes","10 minutes","1 quart (or about 6 servings)"
199,"2017-09-25 03:03:34","New England Cioppino","1 cup white wine, or 1 cup water and the juice of 1 lemon 2 pounds mussels, scrubbed with beards removed 1 1/2 pounds littleneck clams (about 12 clams in their shells) 6 small Yukon Gold or red potatoes (the size of walnuts) or fingerling potatoes, sliced into coins 1 can (16 ounces) whole peeled tomatoes and their juices 2 tablespoons olive oil 2 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper 1 1/2 cups chicken stock 1 pound skinless boneless haddock, halibut, or other firm-fleshed white fish, cut into 6 even-sized pieces 1/2 pound cooked lobster, out of the shell and cut into 1-inch pieces 4 tablespoons chopped fresh parsley","If you have trouble finding lobster, you can substitute peeled cooked shrimp instead.","1 Prepare the mussels: In a large pot, pour in the wine or water and lemon juice. Add the mussels, cover the pot, and bring the liquid to a boil over medium-high heat. Watch the pan carefully because the liquid tends to spill out when it boils. Once boiling, lower the heat and cook the mussels for 2 minutes or until they open. Use a slotted spoon to transfer the mussels to a bowl. Discard any that are not open. 2 Prepare the clams in the same pot: Add the clams to the cooking liquid, cover, and return to a boil. Lower the heat and cook the clams for 2 minutes or until they open. Set a colander over a bowl. Line the colander with a double layer of paper towels. Tip the clams and their liquid into the colander – this helps strain out any sand or grit. Save the cooking liquid. Discard any clams that are not open. 3 Cook the potatoes in a separate pot: Combine the potatoes, a large pinch of salt, and water to cover in a separate pot. Bring to a boil, lower the heat, and set on the cover askew. Simmer the potatoes for 8 minutes or until they are tender when pierced with a fork. Drain and set aside. 4 Puree the tomatoes: In a blender, combine the tomatoes and their juice. Pulse until the mixture is coarsely pureed. 5 Make the tomato broth: In the same pot used to cook the shellfish, heat the olive oil. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, red pepper, salt, and black pepper. Cook, stirring, for 2 minutes. Pour in the chicken stock and the leftover liquid from cooking the mussels and clams. Bring to a boil, then lower the heat and cover with the lid slightly ajar. Simmer for 10 minutes to reduce the broth and combine the flavors. 6 Cook the fish: Add the fish pieces to the tomato broth; they should be not quite submerged. Cover the pot and cook for 5 minutes. The fish will be firm but not quite cooked through; it will finish cooking in the next steps. 7 Add the cooked mussels, clams, lobster, and potatoes to the pot: Sprinkle 1 tablespoon of parsley over the fish, then add the mussels, clams, lobster meat, and cooked potatoes to the pot. Ladle some of the broth over top. Cover and cook for 2 minutes. Spoon more broth over top, cover, and continue cooking for 2 minutes more, or until all the shellfish is hot. 8 Serve the stew: Divide the stew between bowls, making sure to get plenty of broth. Sprinkle with the remaining 3 tablespoons parsley.","The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal. Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic. Cioppino, it turns out, translates just fine to East Coast tables. In my version of cioppino, I like using haddock as the anchor, though you can use halibut or any other firm-fleshed white fish. The fish goes into a sauce made with pureed tomatoes, the cooking liquid from steaming mussels and clams, and a little chicken stock. Adding poultry stock to seafood dishes is an old French technique that gives a dish an extra dimension. A few chunks of cooked lobster are also added to the pot, along with some golden potatoes. New Englanders love lobster and many markets sell it already cooked and removed from the shell. Look for it sold this way if you don’t feel like tackling a whole lobster. (You can also substitute peeled shrimp instead, if you like.) Every beautiful, brimming bowl of this cioppino is loaded with flavors of the sea. This is perfect for a casual dinner party or small gathering. Enjoy!","Sheryl Julian",,"New England Cioppino seafood stew with haddock, lobster, clams, and mussels. Perfect for a casual dinner party!","Sheryl Julian","New England Cioppino seafood stew with haddock, lobster, clams, and mussels. Perfect for a casual dinner party!","20 minutes","40 minutes","6 servings"
200,"2017-09-25 03:03:36","Halibut with Fennel, Peppers, and Tomatoes","4 halibut fillets (6 ounces each) 4 teaspoons lemon juice Leaves from 1 sprig rosemary Leaves from 2 stems thyme Leaves from 2 stems basil Leaves from 2 stems oregano 1/2 cup Panko breadcrumbs 2 teaspoons plus 2 tablespoons plus olive oil 1/2 medium red onion, sliced 1 bulb fennel, cored and sliced 1 yellow bell pepper, seeded and sliced into strips 1 orange bell pepper, seeded and sliced into strips 4 Roma (plum) tomatoes, halved lengthwise and cut into strips 1/2 cup pitted Kalamata olives 3 tablespoons chopped parsley (to garnish) 1 lemon, quartered (to garnish) Special equipment: Large, oven-proof skillet",,"1 Prep the fish: Preheat the oven to 425° F. Place the halibut fillets on a large plate and season both sides with salt and pepper. Sprinkle each fillet with 1 teaspoon lemon juice. 2 Prep the herbs and Panko: Combine the herbs on a cutting board and coarsely chop. In a small bowl, combine the Panko, 2 teaspoons of the oil, and a pinch each of salt and pepper. 3 Cook the vegetables: In a large, oven-proof skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and cook for 3 to 4 minutes, or until it begins to soften. Add the fennel and bell pepper slices, and cook for 5 minutes. Add the tomatoes, olives, and the chopped herbs. Cook for 3 minutes. Salt and pepper to taste. 4 Bake the fish: Place the fish fillets on top of the vegetables in the skillet. Sprinkle each fillet with 2 tablespoons of the Panko mixture. Place the skillet in the oven and bake for 6 minutes. Check the fish: if the panko is browning too quickly, place a piece of aluminum foil loosely on top of the fish. Bake another 6 to 9 minutes (12 to 15 minutes total), until the center of the fish is opaque when probed with a small knife. If you have an instant read thermometer, the temperature of the center of the fish should register a 135°F. 5 Serve: Divide the vegetables between four plates and top each plate with a fish fillet. Sprinkle with parsley and serve with lemon wedges.","My mom used to say that by the 4th of July, summer was over. Thanks for that, Mom. Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me. It’s colorful. It’s quick. It’s full of flavor and light but satisfying for these last days of warm weather. Plus there’s only one pan to wash at the end of the meal. Who doesn’t get excited about that? If cooking fish makes you nervous, this recipe is for you. Just place the fillets on top of the vegetables and pop the pan in the oven. Done. An instant-read thermometer is a boon to second guessers who worry the fish is cooked through. For halibut, the ideal temperature in the thickest part of the fish is 135°F. The heat ticks up a few degrees when the fish comes out of the oven, so it finishes perfectly.","Sally Vargas",,"Baked halibut with fennel, peppers, tomatoes, olives and fresh herbs. One skillet supper. Ready in just 30 minutes!","Sally Vargas","Baked halibut with fennel, peppers, tomatoes, olives and fresh herbs. One skillet supper. Ready in just 30 minutes!","15 minutes","30 minutes","4 servings"
201,"2017-09-25 03:03:40","One-Pan Roasted Harissa Salmon with Vegetables","For the salmon and vegetables: 1 1/2 pounds whole salmon fillet 1 1/4 pounds green beans, trimmed 2 medium red bell peppers, sliced 1/4 cup olive oil, divided 2 tablespoons dry harissa spice blend (divided) 1/2 teaspoon salt (divided) For the cherry tomato salad: 1 bunch parsley, roughly chopped 2 teaspoons red wine vinegar 2 tablespoons olive oil 1 clove garlic 1/3 cup roasted salted pistachios (optional) 1 pint cherry tomatoes, halved Pinch of salt (or more if not using the pistachios)","If you're not in the mood for the tomato salad, skip it and sprinkle the roasted salmon with chives instead.","1 Heat the oven to 425F. Line a full sheet pan with foil. (If your sheet pan is too small to fit the side of salmon and the vegetables, cut the fillet in half and cook on two sheets pans.) 2 Remove the pin bones from the salmon with needle nose pliers. 3 Roast the vegetables: Toss the green beans and peppers with 1 tablespoon olive oil, 2 teaspoons harissa, and a pinch of salt. Spread on the sheet pan in a single layer. Roast for 10 minutes. 4 Prepare the salmon: Sprinkle both sides of the salmon with the remaining harissa and a 1/4 teaspoon salt, then brush with olive oil. (This helps prevent the spices from scorching in the oven.) 5 Roast the salmon with the vegetables: Pull the sheet pan of veggies from the oven and use a spatula to stir them and clear some space in the middle for the salmon. Return to the oven and roast for 8 to 10 minutes. 6 Prepare the tomato salad: While salmon is in the oven, use a mini food processor or blender to mix parsley, red wine, and olive oil. Once it’s well-mixed, add the garlic and pistachios (if using) and pulse just a few times. You want some nice chunks in there. Toss with the cherry tomatoes and season with salt to taste. 7 To serve: Scoop the roasted vegetables onto a serving platter and lay the salmon on top. Spoon the cherry tomato salad over the salmon and serve.","When I’m looking for a few oohs and ahs at the dinner table, but don’t want to fuss or wash a bunch of dishes, I turn to this simple roasted salmon. The bright sunset orange of wild salmon is striking against the roasted green beans and red peppers. The whole dish is topped with a bright cherry tomato salad. It’s like an explosion of color, flavor, and aroma. Oh, and I did I mention, the whole thing is cooked on one baking sheet? Beautiful, tasty, and easy to clean up? My kind of dinner. I use a dry harissa spice blend for this salmon. This is a Moroccan seasoning that contains a variety of chilies mixed with caraway and coriander. It can also have garlic, sumac, ginger, and cinnamon. I love to add a bit of dried orange peel as well. There are several good dry harissa blends available online and in well-stocked grocery stores. Be sure to get the dry blend, not the paste, for this recipe. If you don’t have harissa or you just want a different flavor, you can also try switching up the dry rub for any of your favorite seasonings. Chipotle chili powder, lemon pepper, or bbq rub would all work great here. The other key to this recipe is to give the veggies a quick roast in the oven before adding the salmon. That way, the veggies get nice and roasted, but the salmon doesn’t get over cooked. The cooking time for the salmon will vary depending on the size of your salmon and your preferred doneness. For 1 1/2 pounds of salmon, 8 minutes will give you a medium rare and 10 will give you a still-juicy, but fully cooked, salmon.","Sabrina Modelle",,"One-pan roasted salmon, rubbed with Moroccan harissa spice, roasted with green beans, bell peppers, and cherry tomatoes. Easy and elegant!","Sabrina Modelle","One-pan roasted salmon, rubbed with Moroccan harissa spice, roasted with green beans, bell peppers, and cherry tomatoes. Easy and elegant!","10 minutes","20 minutes","4 to 6 servings"
202,"2017-09-25 03:03:46","Shrimp, Arugula, White Bean, Cherry Tomato Salad","1 pound 16-20 count shelled and deveined shrimp 2 Tbsp olive oil 2 15-ounce cans cannellini white beans, rinsed and drained 1 cup cherry tomatoes, halved or quartered 1/2 cup finely diced red onion 3/4 teaspoon grated lemon zest 3 handfuls baby arugula leaves Dressing: 3 Tbsp red wine vinegar 1/2 cup olive oil 2 cloves minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper","It always helps to brine the shrimp before cooking. An extra step, but worth it if you have the time! To brine the shrimp, mix together 4 cups water, 1/4 cup kosher salt (or 3 Tbsp table or sea salt), 1/4 cup white sugar until the salt and sugar have dissolved. Add one cup of ice and the shrimp. After 30 minutes (time it!) remove the shrimp and give them a quick rinse.","1 Cook the shrimp: Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear. (You can also grill the shrimp if you prefer.) When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.) 2 Assemble the salad: Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp. 3 Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper. Gently fold the dressing into the salad and serve!","After weekends of sun and fun-filled BBQs and excessive feasting with friends, what I crave during the week is what people these days call “clean” eating. I don’t know how that label came about (does this mean we’ve been dirty eating all this time? hmm, maybe I shouldn’t go there). But I do know that when I stay away from dairy and bread, and when I eat vegetables, legumes, and simple protein like shrimp, my body feels not so weighed down. Do you ever find that to be true for you? This is a summer salad perfect for those midweek cravings for something light yet still filling. And it only takes 20 minutes to make, if that.  You just cook shrimp your favorite way, either sauté or grill. Toss them in a bowl with fresh baby arugula, halved or quartered cherry tomatoes, some white beans, onions, and a olive oil vinaigrette. Easy! The flavors play so well together. When we cook shrimp, I’ve taken to brining them first. It really makes such a difference. Brined shrimp are juicier and hold onto more of their flavor. It does take an extra half hour, but worth it if you have the time!","Elise Bauer",,"Quick, easy, healthy shrimp arugula salad with white beans and cherry tomatoes! Takes 20 min to make. Mediterranean diet.","Elise Bauer","Quick, easy, healthy shrimp arugula salad with white beans and cherry tomatoes! Takes 20 min to make. Mediterranean diet.","10 minutes","10 minutes","Serves 4"
203,"2017-09-25 03:03:50","Salmon with Tomato, Onions, and Capers","3 Tbsp olive oil 1 medium onion, chopped 2 garlic cloves, peeled and diced 2 large fresh tomatoes, diced 1 teaspoon fresh thyme leaves, chopped 2 teaspoons freshly grated lemon zest 2 Tbsp lemon juice 2 Tbsp of capers, drained 1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled 1/3 cup white wine 1/4 cup water Salt and pepper 2 fresh salmon fillets, 1/2 lb each","If fresh tomatoes aren't in season, use a 14-ounce can of diced tomatoes. Don't use wine in cooking? Just sub with more water and an additional 2 teaspoons of lemon juice.","1 Sauté the onions and garlic: In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute. 2 Add tomatoes, thyme, lemon zest and juice, capers, jalapeño, salt, pepper: Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste. 3 Add wine and water: Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer. 4 Add salmon fillets, cover and cook: Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low. Cook for 4-7 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be a little rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied.","One of the best ways to prepare salmon is to poach it, in just a little liquid. We often use this “shallow poaching” method with a little white wine and herbs. You can also make a simple sauce and poach the salmon in it, which is what we are doing here with these fillets, cooking them in a sauce of onions, tomatoes, white wine, and capers. Preparing salmon this way perfect for a quick and and easy midweek meal, and elegant enough for company. And, by the way, it tastes great! How could it not, with these ingredients, right? The tomato onion caper sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tang from the tomatoes, lemon juice, and wine, and a dash of bitter from the lemon zest. You make the sauce first, then rest the fillets on top of it, partly submerged, simmer, cover and cook. The dish takes maybe 10 minutes to prep and only 25 to cook.","Elise Bauer",,"Quick, easy, healthy! Salmon fillets poached in a tomato onion caper sauce with white wine.","Elise Bauer","Quick, easy, healthy! Salmon fillets poached in a tomato onion caper sauce with white wine.","10 minutes","25 minutes","Serves 4"
205,"2017-09-25 03:03:54","Sautéed Shrimp with Tropical Fruit Salsa","1/2 cup sweetened coconut flakes 1 Tbsp cooking oil (coconut oil or canola oil) 1 pound raw shrimp, peeled and deveined 1 mango, peeled and diced 1 cup diced pineapple 2 kiwi-fruit, peeled and diced 1/4 cup finely diced red or sweet onion 1 teaspoon sugar, or to taste 1/4 lime 1/8 – 1/4 teaspoon chili powder Salt and pepper 3 fresh mint leaves, thinly sliced","Want to have extra flavorful and juicy shrimp? Brine them for exactly 30 minutes first, in a brine of 1 quart water, 1/4 cup sugar, 1/4 cup kosher salt (or 3 Tbsp table salt), and 1 cup ice. Dissolve the sugar and salt into the water first, before adding the shrimp and ice.","1 Toast coconut flakes: Heat a large frying pan or sauté pan on medium heat. Add the coconut flakes and stir constantly, until the flakes are slightly browned at the edges. Immediately spoon onto a plate to stop the cooking and prevent burning. Set aside to cool. 2 Sauté the shrimp: Season the shrimp with salt and pepper. Return the same frying pan to the stove and heat on medium high heat. Pour in 1 tablespoon of cooking oil and swirl to coat. When the oil is hot, add the shrimp and cook for 2 minutes each side or until just barely cooked through. Spoon out the shrimp to a serving platter. 3 Sauté the fruit: Use the same frying pan, heat to medium-high heat, pour just 2 teaspoons of cooking oil and swirl to coat. When the oil is shimmering, add the diced onion and sauté for 1 minute. Add the mango, pineapple, and the kiwi and cook for 1 minute until bubbly and softened. Add the fresh mint, sugar, chili powder and just a pinch of salt. Finish with a light squeeze of lime, sprinkled on top of the shrimp. 4 Sprinkle with toasted coconut flakes: Sprinkle the shrimp and salsa with toasted coconut flakes.","Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. ~Elise With tropical fruit like mangoes and kiwi, you’ve got to eat the fruit just at the right time of ripeness. Under-ripe kiwi is suck-your-face-in-puckery-sour and over-ripe mangoes are blah and mushy. So what to do with imperfect fruit? Slightly cook them for a warm, tropical fruit salsa, “Floribbean” style. (Yeah, it’s a dumb name, but restaurants in Florida use it all the time. It basically means Florida + Caribbean style, if you haven’t guessed already. These days, it really just refers to a tropical dish.) Peel and dice the kiwi, mango, and pineapple and cook them along with sugar, a pinch of salt and a dash of chili powder. Other fruit like papaya are also fabulous too. You’ll have to adjust the amount of sugar on your own, as it’s based on how sweet or sour your fruit is. I always like to have just a slight tang in the salsa, so a simple squeeze of lime at the end is perfect. Again, the amount of lime juice is based on taste. And to top it all off with something a little extra special is toasted sweetened coconut flakes! Welcome to paradise. Recipe and photos updated, first published 2009.","Jaden Hair",,"Sautéed shrimp topped with a mango pineapple kiwi salsa and toasted coconut flakes. 1 pot and takes only 25 minutes to make!","Elise Bauer","Sautéed shrimp topped with a mango pineapple kiwi salsa and toasted coconut flakes. 1 pot and takes only 25 minutes to make!","10 minutes","15 minutes","Serves 4"
206,"2017-09-25 03:04:00","Salmon with Lemon Cream Sauce","3 Tbsp lemon juice 1/4 cup chicken broth, fish stock, clam juice, white wine, or water 2/3 cup heavy cream 1 Tbsp canola or rice bran oil Salt Freshly ground black pepper 1 1/2 pounds salmon fillets Parsley for garnish","We used skin-on salmon for this recipe, but you can use skinless fillets if you want. The skin tastes great when it is fried and crispy (salmon bacon!). When buying skin-on fish, make certain the fish has been scaled. Ask your fishmonger to do this at the store. Make sure you use ""heavy"" whipping cream for the sauce or it will curdle.","1 Cook the lemon cream sauce: Pour the lemon juice, broth and cream into a small pot and bring to a simmer. Immediately lower the heat to low, cover the pot and simmer gently for 10 minutes. Add salt and pepper to taste. The last minute or two, uncover the pot and increase the heat to high to reduce the sauce a bit. 2 Prep the salmon: While the sauce is cooking, rinse the salmon in cold water and check for any stray scales (if skin-on). Use needle nose pliers to remove any pin bones. Pat the fish dry with paper towels. 3 Cook the salmon fillets: Add the oil to a sauté pan large enough to fit the fillets in one layer. Heat the pan on high and let the pan heat up for 90 seconds. You can either lay the fillets in the pan skin-side down or skin-side up. If you lay the fillets down skin-side down, this will help crisp up the skin which is great to eat (try it, if you haven't, it tastes like salmon bacon!). If you lay the fillets down skin-side up first, the fillets will be easier to turn over without falling apart, because the raw skin helps hold the fillet together. Your choice. Lay the fillets in the hot pan and lower the heat to medium. Let the fillets sizzle steadily for 3-5 minutes, depending on how thick the fish is. A 1-inch-thick fillet will take about 5 minutes. With a metal spatula, gently turn the fillets over. Cook for another 1-5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes. 4 Pour lemon cream sauce over the salmon: Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve. If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise serve the fillets skin-side down.","It’s always hard to plan for a fish meal around here, because it all depends on what the market has fresh. You can show up at the store with the best intentions of securing a thick halibut steak only to be disappointed with what clearly looks like it’s been sitting under the glass for a few days. Fish is best fresh, there’s no way around it. The fresher the better! So, the best attitude to approach the fish section is, what looks best? With whole fish, you can usually tell just by looking at the eyes—they should be clear, not foggy and sunken. With fillets, if the surface is dried out and tired looking, that’s not a good sign. The fillet should glisten, like it was just cut, and should smell fresh, not fishy. The day we cooked this salmon, it was the best looking fish at the counter, and it did not disappoint. In fact, it was so good I called my dad over and told him to stop eating his lunch, wrap it up, and get over here to eat this salmon. Which of course he did, because when fish is good, it must be eaten immediately. The recipe is simple! It’s just salmon fillets fried on the stovetop in a high smoke point oil (we like to use rice bran oil) and served with a sauce made with lemon juice, stock, and cream. We like to sauté skin-on salmon, because when the skin is crispy fried, there’s nothing better. It’s like salmon bacon. In this recipe we are pan-frying the salmon. If you prefer, you could just as easily bake or poach the salmon, and serve it with the same sauce. Recipe and photos updated, first published 2012.","Elise Bauer",,"Sautéed salmon fillets served with a simple lemony cream sauce.","Elise Bauer","Sautéed salmon fillets served with a simple lemony cream sauce.","5 minutes","15 minutes","Serves 4"
207,"2017-09-25 03:04:04","Pasta with Tuna and Arugula","3/4 pound (12 ounces) dried fettuccine, spaghetti or linguine 1/4 cup extra virgin olive oil 2 cloves garlic, minced 1/8 teaspoon hot red pepper flakes (more to taste) 2 6-ounce cans tuna packed in olive oil, drained Salt 5 to 8 ounces baby arugula","While you are heating the pasta water, prep the ingredients. This recipe requires tuna canned in olive oil. Tuna canned in water just doesn't work well with this recipe. If water canned tuna is your only option, drain it, and soak it in half a cup of good quality olive oil for an hour first.","1 Cook pasta: Bring a large pot of salted water (1 Tbsp salt for every 2 quarts of water) to a rolling boil. Add the pasta, return to a rolling boil, and boil uncovered until the pasta is al dente, cooked, but still a little firm to the bite. 2 Cook garlic and red pepper flakes in olive oil; add tuna, salt: While the pasta is cooking, heat the olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant. Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat. 3 Set aside a cup of pasta water: Just before the pasta is ready, set aside 1 cup of boiling water. You'll need this to add back to the pasta dish to keep it from getting too dry. 4 Combine pasta with tuna mixture, arugula, and some pasta water: Drain the pasta and depending on the size of your pan, either add it to the skillet with the tuna, or return the pasta to the pasta pot and add the tuna mixture to the pasta. Add the arugula and use tongs to toss together with the pasta and tuna. Add some of the hot reserved pasta water to help loosen the pasta. The arugula will wilt as you toss the pasta and tuna with it. Add more pasta water as needed.","Best use of canned tuna ever! I first read about this classic Italian recipe years ago in the San Francisco Chronicle, and it has since become one of my favorite quick and easy go-to dinners. All you need is canned tuna (packed in olive oil), garlic, olive oil, chili pepper flakes, baby arugula, and pasta. You make a simple sauce with with olive oil, garlic, chili flakes, and tuna, and then toss it with the hot cooked pasta and greens. The arugula will wilt in the heat of the pasta. If you don’t have arugula, you can substitute fresh baby spinach to a similar effect. So easy! You can have dinner ready in just a minute longer than it takes to make the pasta. Recipe and photos updated, first published 2008.","Elise Bauer",,"Quick, easy, and surprisingly delicious, pasta with wilted arugula and a sauce made of olive oil, garlic, red pepper flakes and canned tuna.","Elise Bauer","Quick, easy, and surprisingly delicious, pasta with wilted arugula and a sauce made of olive oil, garlic, red pepper flakes and canned tuna.","10 minutes","15 minutes","Serves 4"
208,"2017-09-25 03:04:10","Skillet Shrimp and Asparagus","1 Tbsp olive oil 1 Tbsp butter 1 medium onion, quartered, thinly sliced (about 1 1/2 cups) 4 cloves garlic, minced (about 4 teaspoons) 1/2 pound small red skinned new potatoes, cut into 1/4-inch slices or small dice Salt (to taste) Pinch of black pepper 1/2 cup water 3/4 pound of asparagus, woody ends discarded, spears thinly sliced on the diagonal 1 pound peeled and deveined shrimp (can leave tails on for presentation if you want), 16-20 count 1 teaspoon lemon zest 1 Tbsp lemon juice 2 Tbsp minced chives or green onion greens",,"1 Sauté onions and garlic:  Heat olive oil and butter in a large skillet on medium high heat. Add the sliced onions and cook for 2 to 3 minutes. Add the garlic, cook a minute more. 2 Add potatoes, water, cover and cook: Add the potatoes and 1/2 cup water. Sprinkle with salt and pepper. Cover and cook for 5 minutes, until the potatoes are almost cooked through. 3 Add asparagus: Add the thinly sliced asparagus, toss with the potato mixture, cover and cook for one minute. 4 Add the shrimp, lemon juice, lemon zest, chives: Add the shrimp, lemon juice, lemon zest, and chives. Toss and cover and cook until shrimp is just cooked through, about 3 to 4 minutes. Add more salt or pepper to taste.","Hello friends! I know many of you come here looking for something you can quickly and easily make, and tastes great. Something perhaps for a weeknight dinner when you have maybe only 30 minutes to cook, and even less to clean up afterwards? Here’s a shrimp and asparagus skillet recipe that scores high on all points. It only takes half an hour start to finish, and only uses one pan. And the taste? Wow! I was really surprised by this one.  First you sauté onions and garlic, then add diced new potatoes with a little water, cover and let cook for a few minutes until the potatoes are almost cooked through. Then you add asparagus, cook a minute more, then shrimp with some lemon juice and zest. The juices from everything cooking create the most lovely glaze. You have protein from the shrimp, green vegetable from the asparagus, and starch from the potatoes making a complete one pot meal. If you wanted to, you could skip the potatoes and toss the shrimp and asparagus sauté in with pasta. You could also spice it up a bit with some chili pepper flakes. Enjoy!","Elise Bauer",,"Skillet Shrimp and Asparagus, only use one pan! Quick, easy, and delicious, perfect for a midweek meal.","Elise Bauer","Skillet Shrimp and Asparagus, only use one pan! Quick, easy, and delicious, perfect for a midweek meal.","15 minutes","15 minutes","Serves 4"
210,"2017-09-25 03:04:15","Make-Ahead Skillet Baked Spaghetti","1 pound spaghetti 3 tablespoons olive oil 1 cup (3 ounces) shredded Parmesan, divided 1/2 teaspoon salt, divided Ground black pepper, to taste 2 cloves garlic, finely chopped 1 (10-ounce) yellow squash, cut into 3/4-inch pieces 3 large eggs 1 1/2 cups half-and-half 1 1/2 cups (about 8 ounces) cherry tomatoes, halved 1 large handful fresh basil 6 ounces fontina, cut into small cubes Special equipment: 11- to 12-inch oven-safe skillet, like a cast iron skillet","Substitute zucchini when yellow squash is not in season. Also great with leftover shredded chicken, sausage, or any other meat.","1 Preheat the oven to 350ºF.  2 Cook the spaghetti: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 to 9 minutes, or until al dente. (Taste a strand of spaghetti to make sure it’s almost cooked but not soft, which is usually about 2 minutes before the package directions indicate.) Drain in a colander. Return the pasta to the (now empty) pot and toss with 1 tablespoon of the oil and 1/2 cup of the Parmesan. Sprinkle with 1/4 teaspoon salt and some ground black pepper, to taste. 3 Cook the squash: In a large (11- to 12-inch) ovenproof skillet, heat the remaining 2 tablespoons of the oil. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the squash and cook, stirring occasionally, for 4 to 5 minutes, or until tender. Season with 1/4 teaspoon salt and some ground black pepper to taste. 4 Mix it all together: Stir the cooked zucchini into the pot with the spaghetti. In a small bowl, whisk the eggs and cream. Add it to the pot with the pasta. Add the tomatoes, basil and fontina cubes. Mix thoroughly using tongs. Transfer the spaghetti to the skillet used to cook the squash. At this point, the pasta can be baked right away, or it can be cooled, covered, and refrigerated for up to 24 hours. 5 Bake the pasta: Sprinkle the remaining 1/2 cup of Parmesan over the pasta. Bake until the top is golden and the pasta is hot all the way through, 40 to 45 minutes for spaghetti baked right away, or 45 to 50 minutes for spaghetti made ahead and cold from the fridge. Cool briefly and cut into slices to serve.","Here’s a great recipe for those days when you leave the house early and won’t be back until dinner time. Prep this skillet pasta in the morning before you leave – or even the night before — and pop it in the oven when you’re home from work, your kid’s soccer practice, the last beach run of the season, or whatever activities have filled your day. This is not exactly mac and cheese for grownups but it’s close. It has a little more substance in the form of yellow squash and cherry tomatoes, and it’s bound together with eggs and cream. When summer squash isn’t in season, you could substitute zucchini or any other favorite vegetable. In the oven, the top becomes golden and crunchy with melted Parmesan and crisp bits of pasta. Pockets of oozy fontina punctuate each slice. Sweet tomatoes and summer squash round out the flavors. A hefty dose of fresh basil finishes it all off. This is simple, filling fare. You could try it with different pasta shapes, or switch up the cheeses. Just be sure to toss the pasta with some Parmesan and salt and pepper before you add the rest of the ingredients to boost the cheesy flavor.","Sally Vargas","August 30, 2017","Make-Ahead Skillet Baked Spaghetti! Assemble up to a day ahead and bake when ready. Made with yellow squash, cherry tomatoes, Parmesan, fontina cheese, and basil. Yum!","Sally Vargas","Make-Ahead Skillet Baked Spaghetti! Assemble up to a day ahead and bake when ready. Made with yellow squash, cherry tomatoes, Parmesan, fontina cheese, and basil. Yum!","25 minutes","45 minutes","6 servings"
216,"2017-09-25 03:04:17","Lemony Spaghetti with Peas and Ricotta","4 tablespoons olive oil 3/4 cup Panko bread crumbs Freshly ground black pepper 3/4 cup good quality fresh ricotta 2 heaping tablespoons finely grated lemon zest, divided 5 tablespoons fresh lemon juice, divided Salt and pepper, to taste 3/4 pound dry spaghetti 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced (about 1/2 cup) 1 1/2 cups fresh or frozen green peas 1/4 cup chicken or vegetable stock 2 tablespoons chopped fresh parsley","If you can't find true spring onions, it's fine to substitute 4 to 5 scallions or green onions instead. Use both the white and green parts. This is a very spaghetti-focused recipe, meant to satisfy a real pasta craving. You can reduce the amount of pasta to 1/2 pound (or increase the amount of spring onions and peas) if you prefer a greater proportion of vegetables in your serving.","1 Begin heating the water for the pasta: Place a large pot of salted water over high heat and bring to a boil while you proceed with the recipe.  2 Toast the Panko breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the Panko, and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside. Wipe the skillet clean. 3 Make the lemon ricotta: In another small bowl, stir the ricotta, 1 heaping tablespoon of the lemon zest, and 2 tablespoons of the lemon juice together (save the rest). Add salt and pepper to taste. 4 Cook the spaghetti: Add the spaghetti to the boiling water and set your timer for 2 minutes less than the recommended time (this is so you can be assured that you are cooking the pasta al dente). Cook the spaghetti uncovered in vigorously boiling water. When done, it should be cooked, but still firm in the middle. Scoop out 1/2 cup of the pasta water for the sauce, and drain in a colander. 5 Cook the spring onions and peas: While the pasta cooks, heat the remaining 2 tablespoons of olive oil over medium heat in the same large skillet used to toast the breadcrumbs. Add the spring onions, and cook, stirring often, for 6 to 7 minutes, or until they are soft and translucent. Add the remaining 3 tablespoons lemon juice, the remaining 1 tablespoons lemon zest, the chicken stock and the peas. Cook, stirring often for 1 to 2 minutes or until the peas are tender. Add salt and pepper to taste. 6 Combine the spaghetti with the peas: Reduce the heat to low. With tongs, transfer the cooked spaghetti and 1/4 cup of the pasta water to the skillet. Toss until hot, adding more pasta water if necessary until the pasta is coated with sauce. Taste and add more salt and pepper, if you like. 7 Serve the pasta: Divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and parsley.","When you’re bored of your standby quick-and-easy dinners and are looking for something new to shake up your pasta routine, try this lemony spaghetti dish. Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner! Spring onions are simply onions that are pulled in the spring to thin out onion beds. Don’t confuse sweet spring onions with scallions or “green onions” – true spring onions are sweeter and more tender than either. Look for spring onions at farmers markets this time of year. They’ll look like large scallions with thick stalks and bulbs that are two to three inches across. The tough outer leaves should be removed before cooking, but don’t throw them out. Tuck them into the freezer for stock. This recipe can be accomplished quickly if you get comfortable with a little multi-tasking during your dinner prep. First, take the time to prep the ingredients before you start cooking: grate the lemon zest, squeeze the juice, slice the onions, chop the parsley, measure the peas and stock, and set the dry pasta next to the stove. Now you’re ready to roll. Next, while you’re waiting for the water to boil, stir the ricotta with a hefty dose of lemon and toast the breadcrumbs — three steps all accomplished at once! Throw the spaghetti into the boiling water, and while it is cooking, sauté the onions and add the peas, and stock. When your spaghetti is done, do like the Italians do and mix the spaghetti in with the sauce of onions and peas directly in the skillet. Transfer to bowls, top with the ricotta, breadcrumbs and parsley, and you’re done. At the table, each person gets to mix the ingredients together in his or her bowl. Don’t expect to hear too much conversation as the first few bites go down!","Sally Vargas","April 29, 2017","Lemony Spaghetti with Peas and Ricotta! Mix up your pasta night routine with this recipe! Comes together quickly with just a few ingredients.","Sally Vargas","Lemony Spaghetti with Peas and Ricotta! Mix up your pasta night routine with this recipe! Comes together quickly with just a few ingredients.","15 minutes","20 minutes","4 to 6 servings"
217,"2017-09-25 03:04:18","Soba Noodle Bowls with Spinach and Poached Eggs","2 tablespoons white vinegar 6 cups chicken or vegetable stock 1 tablespoon finely chopped fresh ginger 2 to 3 cloves garlic, finely chopped 1 teaspoon toasted sesame oil (plus more for garnish) Salt, to taste 4 large eggs 8 ounces soba (buckwheat) noodles 2 cups (3 ounces) packed fresh baby spinach leaves 6 scallions, thinly sliced (for garnish) 4 teaspoons sesame seeds (for garnish)",,"1 Heat the poaching water: Fill a wide a wide saucepan with 2 inches of generously salted water and bring to a boil. Add the vinegar, and adjust the heat to a gentle simmer. 2 Heat and season the stock.  Meanwhile, in a large saucepan over medium heat, bring the stock to a boil. Add the ginger, garlic, sesame oil and salt to taste. Adjust the heat to a gentle simmer, cover, and let it cook while you poach the eggs. This gives the flavors time to mingle. 3 Poach the eggs. Line a tray or plate with a paper towel. Adjust the heat under the poaching water so that it's at a very gentle simmer. Crack 1 egg into a small bowl or measuring cup. Hold the rim of the bowl or cup as close to the surface of the water as possible, and gently tip the egg into the water. Rapidly repeat with the remaining eggs. Set a timer for 2 minutes to time the poaching. Stir the pot gently by dragging a wooden spoon around the edge of the pot, stirring the water just enough to cause the eggs to release from the bottom of the pot. You should see them bob a little in the water. After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate. Place a lid on the pot to keep the water warm. (At this point, the eggs can be refrigerated, submerged in a container of water, for up to 5 days.) Read More! Easy Poached Eggs 4 Cook the soba noodles and spinach. Bring the seasoned stock back to a boil and add the noodles.  Cook for 6 to 8 minutes, until the noodles are tender (or according to package directions.) Stir in the spinach. Stir gently until the spinach has wilted, about 30 seconds. 5 Assemble the bowls: Divide the noodles, broth, and spinach between 4 bowls. 4 Reheat the eggs, if necessary: If the eggs no longer feel warm to the touch, use a slotted spoon to gently drop them into the warm egg poaching water and leave for a few seconds to warm them. Remove with a slotted spoon. (If the eggs have been refrigerated, heat a pan of water to steaming before warming the eggs.) 5 Garnish the bowls: Top each bowl of noodles with a poached egg. Garnish with chopped scallions and sesame seeds, and drizzle with a little sesame oil.","Is it spring yet?! Where I live in the Northeast, the sun says it’s spring but the temperature outside says it’s anything but. We could still have a major snowstorm as late as April! This noodle bowl is perfect for this in-between time. Poached eggs add a satisfying richness to the meal. They are also symbol of renewal, and right about now, I’m ready for one. In case you haven’t discovered it yet, eggs can be poached in advance, drained, and then reheated just before serving. You can even do this up to five days in advance; just store the poached eggs, covered with water, in an sealed container in the fridge. To warm, just gently drop the eggs back into a pot of hot water for a few seconds. Making the eggs ahead takes away some of the stress of trying to make everything come together all at once. It also makes this noodle bowl even easier to make on a busy weeknight. Additionally, try adding some white vinegar to the water when poaching your eggs. This doesn’t affect the flavor of the eggs, but the vinegar helps the proteins in the egg whites to set, giving you a firmer poached egg without as many of those wispy white bits. Read More! Easy Poached Eggs Earthy and nutty soba noodles are a staple of Japanese cuisine. They are made from buckwheat flour and can be found in most national supermarkets, as well as Asian markets. If you have a choice in your selection of soba noodles, I recommend the darkest you can find. They have a I love the deep flavor that I love. A touch of sesame — from both sesame seeds and some toasted toasted sesame oil — continue the earthy theme. So pull up a chair, slurp a comforting bowl of noodles, and repeat after me: spring is coming!","Sally Vargas",,"EASY and FAST Soba Noodle Bowls. With spinach, poached eggs, and sesame seeds. 20 minutes to make.","Sally Vargas","EASY and FAST Soba Noodle Bowls. With spinach, poached eggs, and sesame seeds. 20 minutes to make.","5 minutes","20 minutes","4 servings"
218,"2017-09-25 03:04:22","Pasta with Turkey Meatballs and Roasted Vegetables","For the vegetables: 3 medium (about 3/4 pound) zucchini, cut into half moons 2 large (about 3/4 pound) red bell peppers, sliced into 1-inch strips 1 medium yellow onion, sliced into half moons 1 tablespoon olive oil 1/2 teaspoon salt For the meatballs: 1 pound ground turkey 1 large egg 2 tablespoons mayonnaise 1/2 cup plain bread crumbs 1 teaspoon Italian Seasoning (or 1/4 teaspoon each dried oregano, basil, marjoram, and rosemary) 1/2 teaspoon salt 1/4 teaspoon ground black pepper For the pasta: 1 pound any small shaped pasta, like orecchiette, bowties, or rotini 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1/4 cup chopped fresh parsley",,"1 Preheat the oven to 425ºF. Line two baking sheets with aluminum foil or silicone baking mats. 2 Begin roasting the vegetables: Toss the vegetables with the olive oil and salt. Spread them out on one of the baking sheets in a single, even layer. Roast the vegetables for 30 minutes. 3 Prepare and begin roasting the meatballs. In a medium mixing bowl, combine the ground turkey, egg, mayonnaise, bread crumbs, and seasonings. Roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart. Roast the meatballs for 20 minutes in the oven alongside the vegetables. 4 Boil the pasta: Once both the vegetables and meatballs are in the oven, put a large pot of water on the stove to boil. Salt the pasta water to taste (I use about three tablespoons for a big pot) and boil the pasta. Cook the pasta according to the instructions on the package and drain. 5 Toss everything together and serve. In the pasta pot, stir together the roasted vegetables, meatballs, and pasta with the olive oil, lemon juice, and parsley. Serve hot.","This pasta dinner comes together fast! Meatballs and vegetables roast together in the oven while pasta boils on the stove, then everything gets tossed with some olive oil, lemon juice, and a handful of parsley. The recipe is very adaptable. You can really use any kind of ground meat, and any of your favorite vegetables that have been cut into bite-sized pieces. Today, I went with ground turkey for the meatballs, and zucchini, bell peppers, and onions for the vegetables. It’s a sort-of-Mediterranean mix that works well. I’ve also made this dish with just a head of cauliflower on nights when I can only be bothered to chop up one thing! The most time-consuming part of the recipe is rolling out the little meatballs — each one is about an inch in diameter, and the recipe makes about four dozen of them. This is time well spent, though! These bite-sized meatballs fit right in with the pasta and vegetables, so no knife is required at the table. Kids love them, too. You can also prep the meatballs in advance and freeze them for later, if you like. Just put them on a sheet pan lined with plastic wrap, then freeze them until they’re firm, about two hours. After that, you can transfer them to a freezer-safe plastic bag and store them for about two months. Let them thaw overnight in the fridge before cooking. Serve this pasta dinner with a big green salad or on its own. The leftovers make a great packed lunch!","Coco Morante",,"Pasta dinner with turkey meatballs and roasted vegetables. Toss with olive oil, lemon juice, and parsley. Quick, easy, and satisfying. Ready in about 30 minutes.","Coco Morante","Pasta dinner with turkey meatballs and roasted vegetables. Toss with olive oil, lemon juice, and parsley. Quick, easy, and satisfying. Ready in about 30 minutes.","15 minutes","30 minutes","4 to 6 servings"
219,"2017-09-25 03:04:30","Make-Ahead Alfredo Sauce","1 1/2 cups whole milk, plus extra as needed 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 to 1 1/2 cup grated parmesan cheese (3 to 3 1/3 ounces, 85 to 128 grams) Salt, to taste Pepper, to taste","This makes enough sauce for 1 pound of pasta -- or 1/2 pound if you like it extra-cheesy! Swap out the Parmesan for any favorite cheese to make your own version of this cheese sauce. For a garlicky alfredo sauce, saute 1 to 2 cloves minced garlic with the butter before adding the flour. You can use 2% or skim milk for this recipe, but the sauce will be thinner. This recipe can be scaled up to make larger batches. Just keep the ratios of flour, butter, milk, and cheese the same.","1 Warm the milk: In the microwave (30-second bursts) or on the stovetop, warm the milk until it's warm to the touch and a bit steamy. (It does not need to be boiling hot; just warm.) Set aside. 2 Make the roux: Melt the butter over medium heat. Sprinkle the flour over top, then whisk together using a whisk. Continue to cook the roux, whisking constantly, for 1 minute. This cooks off the raw flour flavor. It's ok if the roux turns a golden color, but continue immediately to the next step if it starts to brown significantly. 3 Whisk in the warm milk: Add about 1/4 cup of the warm milk to the roux and whisk. Add another 1/4 cup and whisk some more. The roux will seize up into clumps. Continue adding the milk in small 1/4-cup increments, whisking continuously. The clumps will eventually smooth out and look like mashed potatoes, then a thick puree, and then a sauce. Once it looks like a sauce, whisk in any remaining milk. This step should only take about a minute. You can move through the phases fairly quickly. 4 Cook the sauce: Once all the milk has been added, continue to cook the sauce over medium heat while whisking, for 3 to 5 minutes. It's ready when it looks like heavy cream -- slightly thickened and silky. 5 Stir in the Parmesan: Add all of the cheese at once. Whisk until the cheese has melted into the sauce and is no longer visible. At this point, the sauce should look quite thick and creamy. You can cook it a little longer, whisking occasionally, to let it thicken a little more if you like, but it's better to err on the side of a too-thin sauce at this point. It will thicken a bit more when you reheat it. 6 Store the alfredo sauce: Transfer the sauce to storage containers and cool completely. A skin will form on the surface of the sauce and the sauce will thicken to a paste-like consistency; this is normal. Refrigerate for up to 5 days, or freeze for up to a month. 7 Reheat the sauce: If your sauce was frozen, transfer it to the fridge to thaw overnight before reheating. Transfer the sauce into a small saucepan or microwave-safe bowl. Gently warm over low heat, or in 30-second bursts in the microwave, until warmed. Stir occasionally, or between every 30-second burst in the microwave. It will start off very thick and paste-like, but will soften and return to a sauce as it warms. If the sauce seems too thick, whisk in a splash of milk, broth, or water until the sauce is as thinned as you like. 8 Use reheated sauce immediately: Toss with cooked pasta or pour over cooked vegetables, chicken, or fish.","Here’s a nifty meal helper for when you have a busy week coming up: make-ahead alfredo sauce! The sauce can be made in about 10 minutes and then stashed in the fridge until you need it. Reheat and toss with pasta, veggies, or anything that could use a little saucy, cheesy assistance to make it delicious. If you’re feeling fancy, you can call this sauce by its classic French name: mornay sauce. If you’re feeling even fancier, you can explain to your adoring dinner companions that a mornay sauce is just a bechamel to which you’ve added a generous amount of cheese. And what is a bechamel but a roux-based sauce made with butter, flour, and milk. Of course. If this all sounds slightly intimidating, don’t you fret. Making this sauce is one of the easiest, most doable recipes ever. Here’s what you do: Whisk together some flour and butter in a pan over medium heat. This is the roux! Now whisk in some warm milk. Let it thicken up a little bit until it feels creamy and silky while you stir, then add the cheese and stir until the cheese is melted. Done. When you first start whisking the warm milk into the roux, it will clump up and look an awful lot like you’ve made a horrible mistake. Never fear — those clumps will thin out as you continue adding the milk. First, they’ll take on the consistency of mashed potatoes, then pureed cauliflower, and then a sauce. Just keep calm and carry on adding the milk a little at a time while whisking. Also, don’t wait for the milk to thicken up completely before adding the cheese since the cheese will thicken it even more. You want to add the cheese just at the point when the milk is thick enough to coat the spoon and the sides of the pan in a thick milky layer. If you’re starting to wonder if it’s time to add the cheese, it probably is. If the sauce seems too thin after you’ve added the cheese, just let it simmer for a few more minutes on low heat until it’s as thick as you like. Conversely, if the sauce seems too thick (either now or when you’re warming it back up again), just whisk in a splash of milk, broth, or water to thin it out again. The real magic of this sauce is that it reheats so well. So many cheese sauces are prone to separating into gritty cheese and puddles of greasy liquid when reheated, but not this sauce. The flour in the roux makes this a very stable, very reliable, and very forgiving sauce. The sauce will harden into a thick paste once it cools in the fridge, but give it a few minutes of gentle heat on the stovetop or in the microwave, and it will once again become silky and creamy. If you see a few little beads of fat starting to form, just whisk vigorously to blend them back in. Don’t limit yourself to just using Parmesan for this recipe. You can really use any cheese you like — cheddar, Swiss, gruyere, gouda… You get the idea. Use the best quality, and best tasting, cheese you can find. It’s the main ingredient, so it makes a big difference in the tastiness of your finished sauce. What to do with your cheese sauce? Oh, let me count the ways. You can toss it with pasta, bien sur. Use fettuccine if you’re craving fettuccine alfredo, or elbows if you want mac and cheese. The sauce is also great spooned over steamed vegetables, baked potatoes, fish and other seafood, or chicken. I’m getting hungry just thinking about it. Good thing I still have a few jars stashed away in my fridge. Happy cooking, everyone!","Emma Christensen",,"Make-ahead alfredo cheese sauce! Ready in 10 minutes. Keeps for a week in the fridge and reheats quickly. Toss with pasta or serve over vegetables, potatoes, fish, or chicken.","Emma Christensen","Make-ahead alfredo cheese sauce! Ready in 10 minutes. Keeps for a week in the fridge and reheats quickly. Toss with pasta or serve over vegetables, potatoes, fish, or chicken.",,"10 minutes","about 1 3/4 cups of sauce"
220,"2017-09-25 03:04:36","Ham and Cheese Pasta Bake","12 ounces fusilli pasta Salt for pasta water 4 Tbsp butter 2 cloves garlic, minced, 4 Tbsp flour 2 1/2 cups milk 1/2 cup heavy whipping cream 1 cup water 1/4 teaspoon ground nutmeg (more to taste) 1 teaspoon ground black pepper (more to taste) 1 teaspoon Italian seasoning (or a mix of dried oregano, thyme, and basil) 3/4 teaspoons salt (more to taste) 3 ounces (about 1 cup, packed) shredded or grated Parmesan cheese 4 ounces (about 1 cup, packed) shredded Mozzarella cheese 10 ounces diced ham (about 2 cups) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh green onion greens or chives","Nutmeg is an essential spice for the white sauce. That said, it is easy to overdo it. Start with a small amount, ¼ teaspoon, and add more if needed.","1 Make pasta: Put a big pot of salted water onto boil on high heat for the pasta (4 quarts, 2 Tbsp salt). While the pasta water is heating, prep the other ingredients. Once the water has reached a rolling boil, add the pasta and stir so it doesn’t stick to the bottom of the pan. Let the water return to a rolling boil and cook, uncovered, for 9 to 10 minutes, until the pasta is “al dente”, cooked through but still slightly firm to the bite. 2 Make roux: Melt the butter in a large (3 to 4 quart), thick-bottomed pot on medium heat. Add the minced garlic. Let the garlic sizzle for a few seconds. Add the flour and whisk so that any lumps are dissolved. Let the roux (flour and butter) bubble and cook for a minute or two. 3 Make the sauce: Slowly add the milk and cream, a quarter cup at a time, whisking until incorporated after each addition. Increase the heat to medium high. Add ¼ teaspoon of ground nutmeg and ½ teaspoon of ground black pepper. (You may want to increase these later to taste.) Add ½ teaspoon of Italian seasoning. Add half of the shredded Mozzarella and Parmesan cheeses, whisking until melted and incorporated into the sauce. Add 3/4 teaspoon of salt (again, you may want to increase this to taste). Stir in 1 cup of water (can use pasta cooking water if you want). 4 Preheat oven to 400°F. 5 Combine pasta with sauce, ham, parsley, onion greens: Drain the cooked pasta and add it to the sauce. Add the ham. Add the chopped parsley and onion greens or chives. Gently stir to combine. Taste, and add more nutmeg, salt, pepper, or Italian seasoning to taste. 6 Bake: Transfer the pasta mixture to an oven-proof casserole dish (if you are using a Dutch oven to make the sauce, there is no need to transfer to another dish). Sprinkle the top with the remaining cheese. Bake in the oven at 400°F for 10 to 15 minutes until the cheese is bubbly and lightly browned on top.","What happens when pasta meets up with a Mozzarella and Parmesan-loaded white sauce tossed with chopped ham and herbs? Magic! Belly warming, rich, cheesy magic. There are times when all we need is a big bowl of comfort. That is exactly what we’re making here with this ham and cheese pasta bake. I made a batch the other day and sent it home with my parents. They came back the next day to insist that I put the recipe on the site, they liked it that much. Along with a creamy cheesy sauce we have tossed in some Italian seasoning, parsley, green onions and a bunch of chopped ham. Perfect! This is sort of a jazzed up mac-n-cheese, but for this pasta bake we’re using fusilli pasta instead of elbow macaroni. The twisted fusilli pasta is bite-sized, and all those curves make the pasta the perfect vehicle for capturing and holding the thick and creamy white sauce. This Ham and Cheese Pasta Bake reheats beautifully, and lasts at least 5 days (covered) in the fridge. When reheating a large batch on the stovetop you may need to add some more milk or water to it to loosen up the sauce.","Elise Bauer",,"Creamy, cheesy Ham and Cheese Pasta Bake with Parmesan, Mozzarella, and ham","Elise Bauer","Creamy, cheesy Ham and Cheese Pasta Bake with Parmesan, Mozzarella, and ham","10 minutes","35 minutes","Serves 4 to 6"
221,"2017-09-25 03:04:38","Eggplant Caponata Pasta","2 medium eggplants (1 1/2 to 2 pounds total) 1/2 red onion, cut into 1-inch pieces 4 tablespoons olive oil 1 clove garlic, finely chopped 1 stalk celery, finely chopped 1 28-ounce can whole tomatoes (I like an imported variety like San Marzano) 1/2 cup golden raisins 1/4 cup red wine vinegar, or more to taste 2 tablespoons capers 1/4 teaspoon sugar 3/4 pound pasta shells, orecchiette, or any other curly pasta shape 1/2 cup grated fresh Parmesan 1/2 cup mixed green and black olives, pitted and coarsely chopped 1/4 cup chopped fresh parsley",,"1 Prepare the eggplant: Turn on the broiler and slide a rack 10-inches below the broiling element. Trim the stem and bottom from the eggplant and cut it into 1-inch pieces. Combine the eggplant and onion in a bowl and toss with salt, pepper, and 2 tablespoons of the olive oil. 2 Broil the eggplant: Spread the eggplant and onions on a large rimmed baking sheet. Broil for 5 to 6 minutes, turning once, or until the eggplant begins to char at the edges. 3 Roast the eggplant until tender: Place the eggplant and onion in the middle of the oven and turn the oven temperature to 450F. Continue roasting for 20 minutes, turning several times, or until the eggplant and onion are tender. 4 Prepare the tomato sauce: In a large pot (big enough to hold the eggplant later), heat the remaining 2 tablespoons olive oil over medium-high heat. Add the garlic and celery and cook, stirring, for 1 minute. Crush the whole tomatoes in a bowl using your hands or a potato masher until you have small, bite-sized pieces. Add both the tomatoes and the roasted eggplant mixture into the pan with the garlic and celery. Bring to a boil, then lower the heat, cover the pan, and simmer for 5 minutes. 5 Stir the raisins, vinegar, capers, and sugar into the sauce. Continue cooking for 5 minutes, or until the eggplant is very soft. Taste for seasoning and add more salt and vinegar, if you like. 6 Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and let it cook, stirring once or twice, for 8 minutes, or until it is tender but still has some bite. Before you drain the pasta, use a heatproof measuring cup to scoop out roughly 1 cup of the water; set aside. Drain the pasta and return it to its cooking pot. Sprinkle with olive oil and toss gently. 7 Combine the pasta and sauce: Pour the eggplant sauce over the pasta, then add 1/2 cup of the pasta cooking water.. Place over low heat and stir until the sauce begins to coat the pasta. Add enough of the remaining cooking water to make a saucy mixture. Taste for seasoning and add more salt and vinegar, if you like. 8 Serve the pasta: Spoon the pasta and sauce into 4 shallow bowls. Sprinkle with Parmesan, olives, and parsley.","Caponata is a sweet-and-sour eggplant relish and one of Sicily’s most famous dishes. It’s typically spooned onto crusty bread as an appetizer, but caponata also makes a wonderful pasta sauce. Agrodolce (literally “sour-sweet”) preparations are popular all over the island of Sicily. This technique of mixing vinegar into dishes sweetened with ingredients like tomatoes and raisins is a lesson learned centuries ago from the Arabs who settled in the region. Caponata is part of this long-standing Arab-Sicilian cuisine. Traditionally, making caponata begins by frying cubes of eggplant in oil, but I prefer roasting them instead. This uses less oil and gives the eggplant lovely charred flavor. Roast some red onion along with the eggplant to start building the “sweet” side of this sweet-sour dish. Once the eggplant is roasted, you mix it into an easy sauce of canned tomatoes, garlic, and celery. You’re practically done at this point! Just stir in the vinegar, raisins, capers, and a tiny bit of sugar, and let the sauce simmer until the flavors are blended. When you boil the pasta, save some of the starchy cooking water to add to the sauce. This is an old trick to help loosen a thick sauce, and you can apply it to any pasta sauce you make. Ladle the pasta and caponata into bowls and sprinkle with olives, Parmesan, and parsley. Give it a taste, and you’ll immediately understand why sweet-and-sour dishes like this one have lasted for centuries.","Sheryl Julian",,"Sweet-sour eggplant caponata makes a great sauce for pasta. Simple vegetarian dinner.","Sheryl Julian","Sweet-sour eggplant caponata makes a great sauce for pasta. Simple vegetarian dinner.","20 minutes","40 minutes","4 servings"
224,"2017-09-25 03:04:46","Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing","8 ounces orecchiette pasta Salt for pasta water 4 ounces bacon (about 4 strips) 1 3/4 cup fresh or frozen corn kernels 3/4 cup green onions, thinly sliced (from about 6 green onions) 3/4 cup diced red bell pepper 1/4 cup coarsely chopped fresh basil 1/3 cup of buttermilk ranch dressing Salt and pepper to taste",,"1 Cook the pasta and corn: Heat 2 quarts of water in a large pot until boiling. Add 1 tablespoon of salt. Add the pasta and boil uncovered at a rolling boil until al dente. About 1 minute before the pasta is ready, add the corn to the boiling pasta water with the pasta. Drain the pasta and corn, and set aside. 2 Cook the bacon: Cut the bacon into 1/2 inch pieces. Put in a frying pan and heat on medium. Cook until the fat has rendered and the bacon is well browned. Remove bacon to a paper towel lined plate. Note: Do not pour rendered fat down your kitchen sink unless you really like your plumber. Pour it into a jar to use for another cooking purpose or discard. 3 Combine the ingredients to make the salad: In a large bowl add the drained, cooled pasta and corn, the bacon, and the remaining ingredients. Toss with with dressing. Add more salt and pepper to taste. Great served with grilled chicken or steak.","Here’s a great picnic salad for the end of summer—with pasta and corn. We don’t usually think of pairing the two, both being starches, but the combo works great, especially when you toss in bacon, bell pepper, green onions, and basil, and tie everything together with buttermilk ranch dressing. We’re using orecchiette pasta for the salad. “Orecchiette” is Italian for “ear” because, well that’s the pasta looks like, tiny little ears. The pasta is a perfect shape for catching the kernels of corn and other ingredients. You can either use your favorite buttermilk ranch dressing, or make your own. (It’s easy! Especially if you have buttermilk sitting around waiting to be used.) Cooking tip—no need to cook the corn kernels separately, just put them in with the pasta during the last minute of cooking.","Elise Bauer",,"Perfect pasta picnic salad! With corn, bacon, basil, and buttermilk ranch dressing.","Elise Bauer","Perfect pasta picnic salad! With corn, bacon, basil, and buttermilk ranch dressing.","15 minutes","15 minutes","Serves 4 to 6"
225,"2017-09-25 03:04:52","Three-Cheese Pesto Lasagna","For the pesto (makes about 1 1/2 cups): 4 cups lightly packed basil leaves (about 4 ounces) 2 medium cloves garlic, chopped 1/2 cup pine nuts 1 cup grated Parmesan (about 3 ounces) 1/4 cup extra virgin olive oil 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon kosher salt (or slightly less this amount of table salt) For the sautéed mushrooms: 1 tablespoon extra virgin olive oil 2 medium cloves garlic, minced 1/2 teaspoon red pepper flakes 1/4 teaspoon freshly ground pepper 2 cup sliced crimini or brown mushroom caps (about 6 ounces) 1/4 teaspoon kosher salt (or slightly less this amount of table salt) For the greens: 1 tablespoon extra virgin olive oil 4 cups loosely packed spinach 4 cups loosely packed kale leaves, chopped 1/2 teaspoon kosher salt (or slightly less this amount of table salt) For the cheese sauce: 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 cup grated Parmesan (about 3 ounces) For the ricotta mixture 2 large eggs 15 to 16 ounce tub ricotta To assemble the lasagna: 1 pound lasagna noodles 2 teaspoons extra virgin olive oil, divided 8 ounces mozzarella, sliced and torn into rough half moon pieces",,"1 Make the pesto: In the bowl of a food processor, pulse to combine the basil leaves, garlic, and pine nuts. Scrape down sides as needed. With the food processor running, and add the Parmesan, olive oil, lemon juice, and salt. Spoon into a bowl and cover tightly with plastic wrap. Set aside. (This makes about 1 1/2 cups of pesto.) 2 Prepare the mushrooms: Set a large, deep-sided skillet over medium-low heat. Add 1 tablespoon olive oil, and then garlic, red pepper flakes, and pepper. Cook 1 minute, turn heat to medium, and add mushrooms and 1/4 teaspoon salt. Sauté mushrooms about 4 minutes, until they begin to release their water. Transfer to a bowl. 3 Prepare the greens: In the same pan used to cook the mushrooms, over medium heat, add 1 tablespoon olive oil. Stirring often, add the spinach and kale in 4 batches, salting each as it goes in the pan. Cook until greens have cooked down completely, about 5 minutes. Squeeze to remove excess water and set greens in a bowl. 4 Prepare the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in flour and then cook, whisking constantly, 3 minutes. Next, gradually whisk in milk, adding a splash at a time, allowing mixture to thicken between additions; this should take 5 to 7 minutes. Once all milk has been added, cook mixture, stirring frequently, for another 5 minutes. Remove from heat, and stir in 1 cup grated Parmesan. 5 Prepare the ricotta mixture: Lightly beat eggs. Fold in ricotta. Set aside. 6 Cook the lasagna noodles: Bring a large stockpot of water to a boil. Generously salt water and cook noodles until they are pliable but still have plenty of bite. Toss noodles with remaining teaspoon olive oil and set aside. 7 When ready to assemble and bake the lasagna: Preheat oven to 425F. Grease a 9x13 baking pan with 1 teaspoon olive oil. 8 Assemble the lasagna: Arrange 4 cooked noodles lengthwise on the bottom of the baking dish. Spread half the ricotta mixture over noodles. Scatter half the greens over ricotta. Spoon 1 cup of cheese sauce over greens, scatter half the mushrooms, and dot with 1/2 cup pesto. Add another layer of noodles, and repeat layering. Add a final layer of noodles and top with the remaining 1/4 cup cheese sauce, dot with remaining 1/2 cup pesto, scatter mozzarella slices. Finish with a pinch each of salt and pepper. 9 Bake the lasagna: Set the lasagna on a tray to catch any drips and slide into hot oven. Cook 30 to 35 minutes, or until the filling is bubbling vigorously and the mozzarella is bubbly and golden brown in spots. Cool 15 minutes, slice, and serve. Reheating leftover lasagna: Cover with foil and reheat in a 350F oven for 20 to 30 minutes or until piping hot. Freezing and reheating whole lasagna: Cook and cool the lasagna complete. Cover the dish with a piece of foil pressed against the surface and freeze for up to 3 months. To reheat, peel away the foil from the frozen lasagna and recover the pan (so the foil is no longer touching the lasagna but the pan is covered). Warm in a 350F oven for 70 to 90 minutes until the cheese has melted and the center is piping hot. Uncover in the last 10 minutes if you'd like a browner crust. Freezing and reheating individual portions: Cook and cool the lasagna completely. Tightly wrap individual portions in aluminum foil, transfer to a sealable freezer bag or container, and freeze for up to 3 months. To reheat, unwrap the portions, transfer to an oven-safe dish, and cover with foil. Warm at 350F for 30 to 35 minutes, until the cheese has melted and the center of each portion is hot.","As classic as lasagna is, it’s not top of my mind during the summer. But summer ingredients like fresh herbs and dark, leafy greens make for such a tasty lasagna, you may want to rethink it as a summer dish. This three-cheese lasagna with pesto and greens is not only a great way to use up a lot of summer produce you’ve been hoarding, it also keeps and reheats incredibly well throughout the week. The richness of three kinds of cheese – Parmesan, ricotta, and mozzarella – contrasts beautifully with a creamy basil pesto and supple greens in this lasagna. Sautéed mushrooms provide a meatiness that still feels light, and a healthy bit of garlic keeps things lively. This recipe comes together in several steps, and you’ll need to prepare each layer before you can cook the lasagna. This makes it more of a weekend recipe than a weeknight recipe, but the leftovers are great all week long.","Elizabeth Stark",,"Cheesy lasagna with pesto and greens! Great make-ahead meal for the fridge or freezer.","Elizabeth Stark","Cheesy lasagna with pesto and greens! Great make-ahead meal for the fridge or freezer.","45 minutes","35 minutes","6 to 8 servings"
226,"2017-09-25 03:04:54","Spaghetti with Tomatoes, Bacon, and Eggs","2 tablespoons white vinegar, for poaching the eggs 12 ounces (3/4 box) spaghetti 6 slices (about 5 ounces) thick cut bacon, cut into 1/2-inch dice 2 cloves garlic, thinly sliced 7 to 8 (12 ounces) small (1 1/2-inch) tomatoes, quartered 4 large eggs 1/2 cup freshly grated Parmesan 1/2 cup packed basil leaves, torn into pieces Freshly ground black pepper, to taste Olive oil, for garnish","While the water for the pasta and the eggs heats up, cook the bacon, garlic, and tomatoes. Then poach the eggs while the pasta is cooking. It all comes together in about 20 minutes.","1 Bring two pans of water to a boil: For the pasta, bring a large pot of salted water to a boil (at least 4 quarts of water and 2 tablespoons of salt). For the eggs, fill a wide saucepan with 2 inches of salted water and bring to a boil. Add the vinegar to the saucepan for the eggs. 2 Cook the bacon, garlic, and tomatoes while the water heats: In a large (12-inch) skillet over medium-high heat, cook the bacon until browned. Transfer to plate. Add the garlic and the tomatoes, and cook, stirring often, for 2 minutes, or just until the garlic turns pale golden and the tomatoes soften slightly. Remove the pan from the heat. 3 Cook the spaghetti: Add the spaghetti to the large pot of boiling water, and cook for 8 to 9 minutes, or until al dente. Remove 1 cup of the pasta water with a measuring cup. 4 Poach the eggs while the pasta cooks: Line a tray or plate with a paper towel. Adjust the heat under the saucepan so that the poaching water barely simmers. Crack 1 egg into a small bowl or cup and, holding the rim as close to the surface of the water as possible, drop the egg into the water. Rapidly repeat with the remaining eggs. Drag a wooden spoon around the edge of the pot to stir the water and gently release the eggs from the bottom. After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate to drain the water. 5 Assemble the pasta: Set the skillet with the garlic and tomatoes back over low heat. With tongs, add the cooked spaghetti. Add the cooked bacon, Parmesan, basil, salt, and pepper and toss together. If the spaghetti looks dry, add some of the reserved pasta water a few tablespoons at a time. 6 To serve: Divide the spaghetti among 4 plates or shallow bowls and top each with a poached egg. Drizzle with olive oil and sprinkle with freshly ground pepper, if you like.","Please welcome my friend and cookbook author Sally Vargas as she shares some of her favorite recipes with us, starting with this great spaghetti with bacon, tomatoes, and eggs!~Elise Eggs for supper are not only quick and easy to make, they are somehow reassuring that all is right with the world. Add pasta and you have a supreme comfort meal. Oh, and then there is the bacon. If you’re part of the ‘everything goes better with bacon’ club, you won’t be able to resist this dish. Here are a few tricks that make poaching eggs stress-free. One, salt the water generously: the salt makes the eggs buoyant. About 10 seconds after you’ve dropped the eggs into the simmering water, drag a wooden spoon around the edge of the pot. It creates a gentle whirlpool and the eggs float freely instead of sticking to the bottom of the pot. Two, add two tablespoons of white vinegar to the water. The vinegar helps the protein in the egg whites coagulate quickly. You’ll still have wispy bits, but not as many as without it. And the vinegar taste dissipates. Three: start with fresh eggs. As eggs age, the egg whites weaken and become less firm. Fresh eggs hold their shape better. You could make this dish any time of year and swap out the basil for another herb, but during the summer months, carpe diem. Don’t pass up a single opportunity to use fresh basil and tomatoes. You can use diced globe tomatoes, diced plum tomatoes, or smaller cherry tomatoes. Just make sure they’re juicy and sweet.","Sally Vargas",,"Spaghetti with Tomatoes, Bacon, and Eggs—the ultimate comfort food! Ready in the time it takes to cook the spaghetti. Such a perfect combination, so easy for a weeknight dinner.","Sally Vargas","Spaghetti with Tomatoes, Bacon, and Eggs—the ultimate comfort food! Ready in the time it takes to cook the spaghetti. Such a perfect combination, so easy for a weeknight dinner.","5 minutes","15 minutes","Serves 4"
227,"2017-09-25 03:04:56","Sesame Noodle Salad","Honey Soy Dressing: 1/4 cup olive oil or vegetable oil 3 Tbsp dark sesame oil 1/2 teaspoon crushed dried red pepper or chili powder (optional) 3 Tbsp honey 2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce) Salad: 12 ounces of vermicelli, thin spaghetti, or angel hair pasta Salt 2/3 cup coarsely chopped cilantro 1/3 cup chopped roasted salted peanuts 1/3 cup thinly sliced green onions 1/2 cup diced red bell pepper 1 Tbsp toasted sesame seeds",,"1 Prepare the dressing: Put the dressing ingredients into a small saucepan and bring to a boil. Remove from heat. 2 Cook the pasta: Put the pasta in a large pot in salted boiling water (1 Tbsp salt for every 2 quarts of water). Cook al dente, according to the directions on the pasta package. Drain. 3 Toss with dressing, chill: Stir together the cooked pasta and the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours. 4 Stir in cilantro, peanuts, green onions, bell pepper: When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.","Is it hot where you are? We’ve had an unseasonably cool several days, but the weather reports assure us that that’s about to change. This sesame noodle salad is a perfect cold noodle salad for a hot day. Make the noodles and the dressing ahead of time and let the noodles soak in all the flavor from the dressing (sesame oil, honey, soy sauce). Then toss it with green onions, cilantro, bell pepper and peanuts right before serving. Yum! You can also add cubed cooked chicken to the salad to make it a more substantial meal, or some tahini for a creamier sesame flavor. If you take it to a potluck picnic, double the recipe! This one is a crowd pleaser. Recipe and photos updated, first published 2006","Elise Bauer",,"Sesame Noodle Salad, so quick and easy! Thin noodles infused with a sesame, honey, soy sauce dressing.","Elise Bauer","Sesame Noodle Salad, so quick and easy! Thin noodles infused with a sesame, honey, soy sauce dressing.","10 minutes","25 minutes","Serves 4 to 6"
229,"2017-09-25 03:05:04","Bowtie Pasta with Peas, Prosciutto, and Arugula","1/2 pound (8 ounces) farfalle bowtie pasta 3 Tbsp olive oil (divided, 1 Tbsp and 2 Tbsp) 2 ounces prosciutto, thin slices separated and roughly chopped 1/2 cup fresh or frozen peas 1/2 cup shredded Parmesan cheese 1/2 teaspoon freshly ground black pepper 1 cup reserved pasta water 1 large handful baby arugula (about a cup and a half, packed) 2 Tbsp thinly sliced fresh mint leaves","Prep the ingredients while the pasta water is heating to save time.","1 Add pasta to boiling water to cook: Put 3 quarts of salted water (1/2 Tbsp of salt for every quart of water) onto a boil. Add the farfalle bowtie pasta and cook until al dente. 2 Gently cook prosciutto: Coat the bottom of a stick-free pan with 1 Tbsp of olive oil. Lay out the pieces of prosciutto in the pan in a single layer. Put the heat on medium and gently cook while the pasta is cooking. Turn the pieces over after a few minutes. The intension is not to crisp, but to render some of the fat and firm up the prosciutto a little. When this has been accomplished, remove the pan from heat. 3 Set aside some pasta cooking water, add peas to pasta and cook an additional minute: Once the pasta has been cooking for the correct timing for al dente, remove one cup of pasta cooking water from the pan and set aside. Add the peas and cook a minute more. 4 Add pasta, peas, Parmesan, black pepper to prosciutto, then add mint and arugula: Strain the pasta and peas and add to the pan with the prosciutto. Add the Parmesan cheese and toss to coat. Add the black pepper. Add 1/2 cup of the pasta cooking water. Add the fresh baby arugula and mint and toss with the hot pasta to wilt the arugula. Add more of the pasta water if the pasta seems dry. 5 Drizzle with olive oil: Drizzle and toss with 2 Tbsp of olive oil to serve.","Do you have a favorite pasta shape? For me it’s sort of a toss-up between angel hair and bowties. I love angel hair for the how delicate the pasta is and how easy it is to eat, and bowties because, well, they’re so cute. Is that even a valid reason for liking a pasta shape? They are cute! They make any pasta dish look just a little bit fancy, like the pasta got all dressed up for a show. And each one is a perfect forkful size. For this bowtie pasta dish, I started with a classic—bowties with peas and prosciutto—but ditched the cream sauce that usually accompanies this dish. Instead, I lightened it up a bit by tossing everything with olive oil, black pepper, and Parmesan and added fresh baby arugula for some peppery greens. Wow! Prosciutto, arugula, peas, parm, pasta, pepper? Perfect! So good together. It’s quick! It takes about as long to cook as it does to bring a pot of water to a boil and cook the pasta. 30 minutes tops. Enjoy!","Elise Bauer",,"A lighter version of bowtie pasta with peas and prosciutto, no cream, but instead tossed with Parmesan, olive oil, and arugula.","Elise Bauer","A lighter version of bowtie pasta with peas and prosciutto, no cream, but instead tossed with Parmesan, olive oil, and arugula.","15 minutes","15 minutes","Serves 3 to 4"
230,"2017-09-25 03:05:06","Mint Ricotta Stuffed Shells","6 ounces jumbo shell pasta (1/2 standard box) Sauce: 1 Tbsp olive oil 1/2 pound mild Italian sausage (out of casing) 1 cup finely chopped onion 2 cloves garlic, minced (about 2 teaspoons) 1 28-ounce can crushed tomatoes 1/4 cup chopped parsley (packed) 1/4 cup water 1/2 teaspoon salt 1/2 teaspoon black pepper Mint ricotta stuffing: 15 (or 16) ounces ricotta cheese 1 egg, lightly beaten 1 bunch of mint, leaves only, chopped (about 1 cup packed) 1 ounce (1/4 cup) grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon pepper Topping: 1 ounce (1/4 cup) grated Parmesan cheese 4 ounces (1 cup) grated Mozzarella cheese","I love the taste and texture of a chunky tomato sauce with this recipe. But if you prefer a smoother sauce, please feel free to pulse it a few times in a food processor or blender.","1 Pre-cook jumbo shells very al dente: Bring 2 quarts of salted water to a rolling boil (1 Tbsp salt). Add the jumbo shells and cook until flexible but still quite firm (about 9 minutes if using Barilla shells). You want to undercook the shells at this point so they will be firm enough to stuff and will continue to cook when you bake the pasta dish. Drain in a colander and rinse in cold water to stop the cooking. Separate the shells so that they aren't folded into each other. 2 Brown the sausage, onions, garlic: While the shells are cooking start on the sauce. Heat olive oil in a large sauté pan on medium high heat. Break up the sausage with your fingers as you add it to the pan. Cook the sausage just until still a little pink, then add the finely chopped onions. Cook for a few minutes until the onions are translucent. Use a wooden spoon to break up the chunks of sausage into smaller bits. Add the garlic and cook a half minute more. 3 Add tomatoes, water, parsley, salt, pepper: Add the canned crushed tomatoes and all of their juices to the sausage and onions. Add water (you can add water to the can, swirl it around to get what's left of the tomato juice in the can), chopped parsley, salt and pepper. Taste the sauce. If it tastes too acidic (this can happen, depending on the acidity of the tomatoes) you might want to add a teaspoon of sugar to balance the acidity. Bring to a simmer, then reduce heat to the lowest temperature to keep the sauce warm while you work on stuffing the shells. 4 Make mint ricotta stuffing: In a medium bowl, mix together the ricotta, chopped mint, egg, salt, and pepper. 5 Stuff the shells: Use a spoon to stuff about a heaping tablespoon of mint ricotta stuffing into each of the pasta shells. 6 Layer sauce, shells, cheese in casserole dish: Preheat oven to 350°F. Coat the bottom of a 9x13 casserole dish with a little less than half of the sauce. Arrange the stuffed shells on top of the sauce. Cover with the remaining sauce. Sprinkle with grated Parmesan and grated Mozzarella. 7 Bake: Cover with aluminum foil and bake for 30 minutes in a 350°F oven.","Move over lasagna, make way for stuffed shells! There’s something whimsically satisfying about stuffed pasta shells. Is it the shape that conjures up a sunny day at the beach with ocean surf turning over pebbles and shells as the waves retreat? Or is it the seasoned ricotta stuffing hiding inside? I’m guessing pasta shells were invented by some mischievous pasta maker who created the shape as an act of rebellion against every parent whose ever said to a child, “stop playing with your food.” This stuffed shell recipe is a nod to spring, with a ricotta stuffing packed with chopped fresh mint leaves. Usually when I add mint to a recipe, I do so in moderation. Mint is strong. But in this case, ricotta is stronger, and you do need the leaves from an entire bunch of mint to make an impact, and to hold its own with the flavors coming from the tomatoes and Italian sausage. The combination? Fantastic! The mint, ricotta, tomato, pasta, sausage, together? Perfect.","Elise Bauer",,"Jumbo pasta shells stuffed with mint and ricotta, baked with Italian sausage tomato sauce. So good!","Elise Bauer","Jumbo pasta shells stuffed with mint and ricotta, baked with Italian sausage tomato sauce. So good!","15 minutes","1 hour","Serves 4 to 6"
231,"2017-09-25 03:05:08","Green Goddess Mac and Cheese","8 ounces baby spinach 1 bunch parsley, tough stems removed, about 1 cup packed of leaves 1/2 pound (2 cups) dry elbow macaroni pasta Salt for pasta water 1 Tbsp cream 3 Tbsp butter 1 clove garlic, minced 3 Tbsp flour 2 1/2 cups milk 1 1/2 cups shredded white sharp cheddar cheese 1/2 cup shredded Parmesan cheese 1 teaspoon herbs de provence (or dry tarragon or Italian herb mix) 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce and/or 2 finely chopped anchovies 1/2 teaspoon dry mustard 1 teaspoon lemon juice Salt to taste","We are using fresh baby spinach and parsley for this recipe. If you want, you can use defrosted frozen spinach, about 1 cup, and skip the blanching in step 1.","1 Blanch spinach and parsley: Bring a large pot of water to a boil. Add the spinach and parsley and blanch for 1 minute. Use a slotted spoon to remove the wilted spinach and parsley to a bowl of ice water. (Do not discard the blanching water, you will use it to cook the macaroni.) Strain the spinach and parsley. Wrap in paper towels and squeeze out excess moisture. 2 Use blanching water to cook macaroni: Return blanching water to a boil. Add salt to the pasta water, 1 Tbsp salt for every 2 quarts of water. Add the macaroni pasta and cook until very al dente. (If the box of macaroni says to cook it 7 minutes, cook it 5. It will continue to cook and absorb moisture once you mix it with the sauce.) Drain the macaroni, rinse with cold water to stop the cooking, and set aside. 3 Purée spinach with cream: While the macaroni is cooking, in a food processor, purée the cooked spinach mixture with the tablespoon of cream until smooth. Set aside. 4 Make roux with butter, garlic, flour: Melt 3 Tbsp butter in a thick-bottomed pot on medium high heat. Add the minced garlic and cook for 20-30 seconds. The butter should bubble and foam. Add the flour and whisk to form a paste. Lower the heat to medium and cook for 1 to 2 minutes. 5 Slowly add milk: Slowly add the milk, whisking as you add it to break up any clumps of flour. Increase the heat to medium high and let the mixture come to a simmer, continue to whisk. Lower the heat to medium low and let cook until the sauce is thick enough to coat the back of a spoon. 6 Add dry mustard, pepper, herbs, Worcestershire: Stir in the dry mustard, black pepper, herbs, and Worcestershire sauce if using. 7 Add the cheeses: Whisk in the 1 1/2 cups of grated white sharp cheddar and 1/2 cup grated Parmesan. Stir until the cheese has melted and the sauce is smooth. 8 Add puréed spinach and parsley: Stir the puréed spinach and parsley into the sauce. If using finely chopped anchovies, you can add them in now. Taste the sauce for salt. Add more if needed. 9 Add cooked macaroni: Stir in the cooked drained macaroni pasta. The pasta will continue to absorb liquid as it sits in the sauce, so don't be alarmed if the mac cheese seems really loose (the macaroni will continue to absorb moisture as it sits). Stir in lemon juice. At this point you can eat as is, or you can put into a casserole, top with a little more cheese and broil it for 5-10 minutes.","One of the best things about St Patrick’s Day is that it gives us a great excuse to paint the town green, right? Thus the inspiration for this Green Goddess macaroni and cheese. It’s an unapologetic homage to vibrant green veggies (in this case spinach and parsley), wrapped in silky sharp cheddar béchamel, tossed with elbow macaroni pasta. There is a salad dressing called “Green Goddess” that was popular for a time in the 70s. It has garlic, sour cream, parsley, tarragon, and anchovies, and is absolutely delicious. This mac cheese is sort of a riff on that dressing. I’ve even included anchovies as an option if you have them (if you’ve never cooked with anchovies, they don’t make food taste like fish, they just make savory food taste better), but you can use Worcestershire sauce instead if you like, or leave either out entirely if you want a vegetarian dish. The recipes uses a full 1/2 pound of baby spinach, and a large handful of fresh parsley, so it really is packed with greens. You could probably sub out some of the spinach for basil or chard too. Feel free to experiment!","Elise Bauer",,"Get your power greens in this macaroni cheese! With loads of baby spinach, parsley, garlic, white sharp cheddar, Parmesan, and macaroni pasta.","Elise Bauer","Get your power greens in this macaroni cheese! With loads of baby spinach, parsley, garlic, white sharp cheddar, Parmesan, and macaroni pasta.","15 minutes","45 minutes","Serves 4 to 6"
233,"2017-09-25 03:05:09","Spaghetti Pasta Carbonara","1 Tbsp olive oil or unsalted butter 1/2 pound pancetta or thick cut bacon, diced 1-2 garlic cloves, minced, about 1 teaspoon (optional) 3-4 whole eggs 1 cup grated parmesan or pecorino cheese 1 pound spaghetti pasta (or bucatini or fettuccine) Salt and black pepper to taste","This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. They are not cooked to the point of scrambled though, just enough to thicken the eggs into a sauce. The garlic is optional. It is not usually included in pasta carbonara, but it tastes great so we've included it. By the way, ""guanciale"", or pork jowl, is traditionally used in this dish, so if you can get it, by all means use it.","1 Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.) 2 Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl. 3 Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese. 4 Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil. 5 Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.) 6 Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out. Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.","Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon. Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is a I’ve-been-eating-my-kale-for-weeks-and-now-I-want-to-splurge recipe. But heck, if you are going to splurge, you may as well do it right. The trick to making a successful carbonara? Stirring the egg mixture quickly into the pasta which should be hot enough to “cook” the egg to make a sauce but not so hot as to make it curdle. Getting it just right can take some practice so don’t despair if your sauce is a little lumpy the first time you make it. Some people add cream to their carbonara. It’s not traditional, but you can certainly do this, and make an even creamier sauce for the pasta. Personally I think it’s rich enough without it. Enjoy! Updated recipe and photos, first published 2012.","Elise Bauer",,"Spaghetti Pasta Carbonara—so easy, takes only 30 min start to finish! With bacon or pancetta and loads of Parmesan.","Elise Bauer","Spaghetti Pasta Carbonara—so easy, takes only 30 min start to finish! With bacon or pancetta and loads of Parmesan.","10 minutes","20 minutes","Serves 4-6"
234,"2017-09-25 03:05:11","Pasta with Cauliflower, Tomato, and Parmesan","1 cup fresh breadcrumbs* 6 Tbsp olive oil, divided 2 and 4 Tbsp 1 onion, chopped (about 1 1/2 cups) 2 Tbsp anchovies packed in oil, minced (about 6 anchovies) 1 large head of cauliflower, core removed and discarded, florets coarsely chopped (see How to Cut and Core Cauliflower) 5 cloves of garlic, minced 1/2 teaspoon of crushed red pepper flakes (more or less to taste) Salt and freshly ground black pepper 3 Tbsp tomato paste 1/2 pound small elbow macaroni 1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice 1/4 cup chopped Italian parsley 1/2 cup freshly grated Parmesan cheese * To make breadcrumbs, chop up about 3 slices of day old bread. Pulse in blender or food processor until you have small crumbs.","Variations to this recipe include adding some toasted pinenuts or walnuts, a few raisins, and or some saffron.","1 Toast breadcrumbs: Toast crumbs in a little olive oil in a large skillet on medium high heat until lightly browned. Remove crumbs from skillet and set aside. 2 Sauté onions with garlic and anchovies: Heat 2 Tbsp olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove the onions from the pan and set aside. While you are cooking the onions, put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to boil. 3 Sauté cauliflower florets: Heat 4 Tbsp olive oil in the skillet on medium high heat. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes. Add red pepper flakes to the pan, and salt and pepper to taste. 4 Add tomato paste, tomatoes, onion mixture: Dissolve tomato paste in 1/2 cup of water. Lower the heat to low. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well. Cook, uncovered, on low heat, until the cauliflower is tender. 5 Cook pasta, add to cauliflower mixture: Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta package's cooking directions. Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top). Makes great leftovers as the flavors have more time to blend.","Move over kale, cauliflower is now the “it girl” these days. There are just so many wonderful dishes you can make with it! This simple pasta with cauliflower, tomato, and Parmesan is a great example. I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur. It’s outrageously good; I’ve been eating the leftovers for days, which just seem to get better as the flavors have more time to meld. The secret ingredient? Anchovies. Okay, so I’m weird. I’m one of those people to whom you can say “cauliflower” and “anchovies” and I’ll start salivating. I’ll take cauliflower any which way (though IMHO roasted is best) and anchovies? Well anchovies are one childhood prejudice (“hold the anchovies!”) I’ve happily outgrown. (Thankfully, along with my childhood anti-opera and country music sentiments, too. What is it with kids not liking things before they’ve ever tried them?) No, the anchovies will not make this dish taste like fish. They will however give it an indescribable savoriness (umami) that will make you want to eat the whole bowl. Updated with new photos from the recipe archive. First published Nov, 2009.","Elise Bauer",,"Pasta with lightly toasted cauliflower florets cooked in a sauce of tomato, anchovies, onions, garlic, parsley and Parmesan.","Elise Bauer","Pasta with lightly toasted cauliflower florets cooked in a sauce of tomato, anchovies, onions, garlic, parsley and Parmesan.","10 minutes","35 minutes","Serves 4"
239,"2017-09-25 03:05:12","Berry and Banana Terrine","2 envelopes (1/4 ounce each) unflavored gelatin 2 cups white grape juice, divided 1/2 cup white granulated sugar 6 cups of mixed fresh berries and slices of banana (berries can include blueberries, raspberries, blackberries, and sliced or quartered strawberries)",,"1 Soften the gelatin: Put 1/4 cup of the white grape juice into a small bowl. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens. 2 Make grape juice gelatin base: Put another 1/4 cup of the white grape juice and a 1/2 cup of sugar into a saucepan and heat on medium high heat until the sugar has dissolved. Remove from heat and stir in the gelatin mixture until it has dissolved. Stir in the remaining 1 1/2 cups of grape juice. 3 Put fruit in loaf pan, cover with grape juice gelatin mixture: Put the berries and banana slices in a 4x8 loaf pan. Pour the grape juice mixture over the berries, and press down on the berries to submerge them into the juice/gelatin mixture. 4 Chill: Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours. 5 Un-mold: To un-mold, fill a basin half-way with hot water. Carefully lower the bottom of the loaf pan into the hot water and hold for 5 to 8 seconds. This will melt the gelatin at the edge of the pan, helping it to release. Run a dull knife around the edge of the pan as well. Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake gently to release the mold. Slice to serve.","This berry and banana terrine is one of my favorite summer desserts. It’s so pretty! It’s packed with potpourri of berries, speckled with banana slices, and held together with a grape-juice based gelatin. Think Jello, but a grown-up, sophisticated version, with all natural ingredients and much less sugar. I first got the idea from a Martha Stewart recipe in her (now defunct) Every Day Food magazine from years ago. Since then we’ve made versions with rhubarb, nectarines, cherries, and pluots. Basically any easily slice-able fruit will do. You can layer the fruit so that when you slice the terrine you get a decorative pattern (red white and blue for patriotic holidays), or do what I’ve done here and just toss them all together in a jumble. It’s all good. Every bite comes with an explosion of fruit. Enjoy! Want a visual step-by-step? Check out the video below!","Elise Bauer","July 27, 2017","Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.","Elise Bauer","Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.","20 minutes",,"Serves 6-8"
242,"2017-09-25 03:05:17","Panna Cotta with Summer Berries","For the panna cotta: Vegetable oil, or vegetable oil spray (for the molds) 1/2 cup cold milk 3 teaspoons unflavored gelatin powder 3 cups heavy cream 1/3 cup (67g) sugar Pinch of salt 1/2 cup sour cream 1 teaspoon vanilla extract For the sauce and berries: 1 12-ounce package (about 3 cups) frozen raspberries, defrosted 3 tablespoons sugar 3 tablespoons orange juice 2 cups fresh blueberries, raspberries, blackberries, sliced strawberries, or a mix Special equipment: 6 (6-ounce) ramekins, or other similarly sized molds or serving dishes",,"1 Prepare the molds: Lightly brush or spray six 6-ounce ramekins with oil. (Skip this step if you are planning to serve straight from the dishes.) Place the ramekins on a baking sheet for easy transfer of the panna cotta from the counter to the fridge. 2 Soften the gelatin: Pour the milk into a medium mixing bowl and sprinkle the gelatin over top. Stir with a fork to combine. Set aside for 5 minutes without stirring to allow the gelatin to soften. (It will look like curdled milk or milky applesauce.) 3 Warm the cream and sugar: In a medium saucepan over medium heat, bring the cream, sugar, and salt to a simmer. Stir frequently until the sugar is dissolved and the milk is just starting to steam. Do not let it come to a boil (if it does, let it cool slightly before continuing to the next step). 4 Whisk the cream into the gelatin: Slowly pour the hot cream over the gelatin, whisking as you go in order to dissolve the gelatin. Rub a little of the cream mixture between your fingers to make sure the gelatin has dissolved; it should feel smooth, not grainy. 5 Whisk in the sour cream and vanilla until smooth. 6 Fill and chill the molds: Divide the panna cotta mixture between the ramekins. Transfer to the ramekins to the fridge and chill for at least 4 hours until set, or overnight. 7 Make the raspberry sauce: Close to when you're ready to serve, puree the raspberries, sugar and orange juice in a blender until smooth. Pass through a fine meshed strainer to remove the seeds. Set aside or refrigerate until needed. (This sauce can also be made several days in advance and kept refrigerated.) 8 Unmold the panna cotta: Slide a paring knife around the edge of each ramekin. Place a dessert plate upside-down over the top of the ramekin. Holding the plate in position, flip it over so the ramekin is now upside down on top of the plate. Slowly lift the ramekin at a slight angle to release the panna cotta. Spoon some of the sauce around the panna cotta and sprinkle with berries. (If you're serving straight from the dish, spoon some of the sauce over top and sprinkle with berries.)","There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions. Panna cotta is definitely one of them. Let’s not beat around the bush: Italians have the corner on the market when it comes creating something amazing from only a few good ingredients. Panna cotta literally means “cooked cream,” and that’s about all it is! This custard-like dessert is made with just cream, sugar, and gelatin – though I like to add sour cream and vanilla to mine for the extra flavor. This panna cotta is like serving berries and cream, but fancier. Since you’re not using any eggs, you can really taste the delicate flavor of the cream. The barely-set custard also has a luxurious, silky texture that feels so elegant. Powdered gelatin must be softened first in cold liquid. In this case, I do it in milk. Then the softened gelatin needs to be warmed to fully dissolve. When making panna cotta, I do this by pouring the warmed cream over the softened gelatin. Since the amounts of gelatin in individual packets can vary slightly, be sure to measure it out with a teaspoon. Too much gelatin could result in a texture that is too firm and Jello-like (you want the panna cotta to be just barely firm enough to unmold). Simplify the unmolding process by lightly coat the ramekins used for molds with mild vegetable oil or spray. If you don’t want to bother with unmolding, you can also simply pour the panna cotta mixture into pretty dishes and serve them as is. (Be sure to leave some room in the dish for the berries!) For reference when choosing molds or serving dishes, this recipe makes six 6-ounce servings, or eight 4-ounce servings. For those of you looking for a vegan substitute for the gelatin, take a look at this reference guide on The Kitchn. It’s a good place to start when looking for alternative gelling agents.","Sally Vargas","July 3, 2017","Panna cotta is such an easy and elegant make-ahead dessert for any special occasion! Serve with a quick fruit sauce and summer berries.","Sally Vargas","Panna cotta is such an easy and elegant make-ahead dessert for any special occasion! Serve with a quick fruit sauce and summer berries.","20 minutes",,"6 servings"
244,"2017-09-25 03:05:19","Blueberry Slump","Dumplings: 1 cup all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 Tbsp sugar 2 Tbsp butter 1/3 cup milk Blueberries: 4 cups of fresh or frozen blueberries 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 teaspoons lemon juice 1 teaspoon lemon zest 1/3 cup water Vanilla ice cream or whipping cream for serving",,"1 Make the dumplings: In a medium bowl whisk together the flour, baking powder, sugar, and salt. Cut the butter into small cubes and use your clean hands to work the pieces of butter into the flour until the mixture resembles a coarse meal. Make a well in the center and add the milk. Mix together with a fork or wooden spoon just until the dough comes together. Form it into a ball. It should be rather shaggy. Do not knead or over work it or the dumplings will be tough. 2 Heat the blueberries: Place the blueberries, sugar, cinnamon, nutmeg, lemon juice, lemon zest, and water into a medium (2 quart) saucepan. Stir so that the berries are well coated with everything. Heat on high heat until the berries start to boil. 3 Add the dumplings: When the blueberry mixture is boiling, pull off clumps of dumpling dough from the ball of dough and place on top of the berries. You should have enough dough for 6 dumplings, so portion accordingly. 4 Cover and cook: Cover the pan, and lower the heat to maintain a low simmer. Cook for 25 minutes. Do not uncover to peek at the dumplings while cooking! The dumplings need the steady steam and pressure from being covered to cook properly so they are light and fluffy. 5 Serve: Portion into individual serving bowls and top with vanilla ice cream or whipping cream.","When it’s blueberry season, all thoughts (at least at my house) turn to pie or cobbler. Except when it’s so hot outside the asphalt is melting and the last thing you want to do is turn on the oven. Enter the New England classic—Blueberry Slump! (or Blueberry Grunt if you’re from some parts) A slump is made entirely on the stovetop, no need to heat the kitchen with your oven. Into a pot go blueberries, lemon, cinnamon, nutmeg and sugar, which you heat until the berries are bubbling. On top of that hot blueberry lava you drop dumpling batter and cover the pot. The steam gently cooks the dumplings to fluffy, tender, biscuity clouds. No need to brown the dumplings, they’re perfect as is. Serve with a generous helping of vanilla ice cream which conveniently will start melting as soon as it touches the hot berries, creating its own creamy blueberry sauce. My father dreams of this dessert and keeps hinting to me to make more. I think you’ll like it too.","Elise Bauer","June 20, 2017","Blueberry Slump! Classic New England dessert, made on the stovetop with blueberries and steamed dumplings. Great way to beat the heat!","Elise Bauer","Blueberry Slump! Classic New England dessert, made on the stovetop with blueberries and steamed dumplings. Great way to beat the heat!","10 minutes","35 minutes","Serves 4 to 6"
248,"2017-09-25 03:05:20","Rhubarb Fool","For the rhubarb sauce: 1/2 cup sugar, or more, to taste 1 tablespoon finely grated orange zest 2 tablespoons orange juice 1 pound rhubarb stalks, ends trimmed and cut into 1-inch lengths (to make about 4 cups) 1/2 teaspoon rosewater, optional For the whipped cream: 3/4 cup heavy whipping cream 1/4 cup sour cream, stirred","Look for bright magenta-red stalks of rhubarb for this recipe and avoid thin, green ones, which are often more tart. Shop for rosewater at Middle Eastern and Indian grocery stores, or online.","1 Cook the rhubarb: Place a medium-sized, heat-proof bowl on the counter next to the stove. In a wide, deep skillet over medium heat, stir together the sugar, orange zest and orange juice. Stir constantly until the mixture liquefies and begins to boil. (It's fine if not all the sugar is dissolved at this point.) Raise the heat to high and add the rhubarb. Cook, stirring constantly, until the rhubarb juices start to flow, the liquid comes to a boil, and the sugar dissolves completely. Adjust the heat to maintain a gentle simmer. Cook, stirring often, for an additional 4 to 6 minutes, or until the rhubarb starts to fall apart, but about one-third of the chunks remain intact. Taste and add more sugar, 1 tablespoon at a time, if you like. 2 Cool the rhubarb: Immediately pour the rhubarb puree into the heatproof bowl and stir in the rosewater, if using. Cool to room temperature; the rhubarb will continue to soften as it sits. 3 Refrigerate the rhubarb for 2 to 3 hours, or until completely chilled. This rhubarb mixture can also be prepared several days in advance and kept refrigerated, or frozen for up to 3 months. (Thaw in the fridge overnight, if frozen.) 4 Whip the cream:  In a chilled bowl, whip the cream with an hand mixer or stand mixer until it forms soft peaks but is slightly under-whipped. Whisk in the sour cream just until combined (the cream should still form soft peaks).  4 Assemble the fool:  Add the whipped cream to the bowl of rhubarb. With a rubber spatula, swirl the cream and rhubarb together so that the mixture has streaks of rhubarb, but is not fully mixed. Spoon the fool into tall dessert dishes or wine glasses, and chill until ready to serve. The fool is best eaten on the day it is made, but leftovers will keep, covered, for a few days.","There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here! This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries. I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It’s an easy-peasy dessert for a weeknight dinner or a spring party! I like to add a little sour cream to the whipped cream in my fools — it gives the dessert some tang and also helps stabilize the cream to keep it from weeping. Cream always whips better in a chilled bowl, but if you forget to chill it, just swirl some ice cubes and cold water in a metal bowl and then dry thoroughly before whipping the cream. Too often rhubarb’s bright pink washes out in a profusion of juice and turns a disappointing gingery brown in the cooking process, but I think I finally solved that problem. To preserve its rosy color, cook the rhubarb very briefly in a wide pan to facilitate evaporation, and immediately transfer it to a bowl to finish cooking off the heat. Rosewater, available in Middle Eastern and Indian grocery stores and online, adds a romantic touch. But it’s fine to skip it if you don’t have any in your kitchen or have trouble finding it.","Sally Vargas","April 15, 2017","Spring is here! Make this rhubarb fool for a quick and easy dessert. Rhubarb sauce and whipped cream. Gluten-free.","Sally Vargas","Spring is here! Make this rhubarb fool for a quick and easy dessert. Rhubarb sauce and whipped cream. Gluten-free.","10 minutes","8 minutes",