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249 | 2017-09-25 03:05:25 | How To Make French Crêpes | 3 large eggs 2 1/3 cups milk 1/4 cup sugar 1 teaspoon vanilla Pinch of salt 2 1/3 cups (290g) flour Butter for the pan Special Equipment: 8- or 10-inch nonstick skillet or crepe pan | Use whole milk for best flavor and color. For savory crepes, skip the sugar and vanilla in the batter. For the strawberry crepes pictured, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crepes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top. Other sweet fillings and toppings: homemade jam, sweetened ricotta and peaches, mascarpone and berries, Nutella, peanut butter or nut butter, whipped cream and chocolate sauce, vanilla ice cream and candied pecans with maple syrup. Other savory fillings and toppings: ham and cheese, cooked asparagus and cheese, mushrooms and shallots, bacon and eggs, brie and pear, smoked fish and potatoes |
1 Make the crepe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.) 2 Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crepe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter. 3 Start cooking the crepes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom. Cook for 1 to 2 minutes, or until the crepe is golden on the bottom. 4 Flip the crepe: Use a rubber spatula to loosen the edge of the crepe all around. Hold the edge with your fingertips and gently, but quickly, flip the crepe to the other side (or use a spatula if that feels more comfortable). 5 Cook for another 30 seconds, or until the crepe is golden on the bottom. Slide the finished crepe onto a plate. 6 Repeat until all the batter is used, stacking the crepes on top of each other on the plate. 7 Assemble the crepes: Place one crepe on a plate and fill it with your filling of choice. Either roll the crepe or fold it into quarters and top with additional toppings if desired. Serve warm. If you're not eating them right away, let the crepes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet. |
For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes! The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of today’s most beloved national dishes. Crepes can veer sweet or savory with plenty of filling options for either. Forget about intimidating chef skills or fancy equipment. Crepes require only patience. Once you get the hang of making them, there is no stopping you. For the best results when making crepes, use an 8- to 10-inch non-stick skillet or a seasoned crepe pan. A stainless steel pan may present sticking problems unless it is very well seasoned. A seasoned cast-iron pan may work, but it is heavy and hard to manipulate quickly. Whip up the smooth batter of eggs, flour and milk in a blender for best results. The batter should be the consistency of heavy cream when you begin cooking the crepes. If it thickens too much while it sits, just stir in a bit more milk. (The flour will thicken the batter the longer it sits, just like with regular pancake batter.) The batter can also be prepared and kept refrigerated for up to three days. The crepes I’m making with this recipe are sweetened with sugar, but if you’d like to make them savory, just omit the sugar. You could also experiment with adding other flours, such as a combination of white and whole wheat flour. Savory crepes from Brittany are traditionally made with buckwheat flour! You may need to adjust the quantity of milk when working with whole grain flours to get the right consistency. Sweet or savory, the technique for making crepes is simple: Heat the pan over medium-high heat and rub it with butter from the end of a stick (to add flavor and color). Ladle about 1/3 cup of the batter into the pan, then immediately pick up the pan and tilt it to spread the batter over the bottom of the pan. Return the pan to the heat for one to two minutes, or just until the bottom of the crepe is browned and the top surface looks set. Slide a rubber spatula around the edge of the pan to loosen the crepe and flip it to the other side using either your fingers or the spatula. Another 30 seconds and your crepe will be done. As each crepe is cooked, stack it on a plate with the others. Keep cooking until the batter is used, then eat! Cooked and cooled crepes can also be covered with plastic wrap and refrigerated for up to a week. Reheat them in the oven or in a hot pan before filling and serving. Now comes the fun part: the filling! Hot from the pan, sweet crepes can be simply slathered with butter and sprinkled with sugar and lemon juice. Or you could spread them with your favorite jam and roll up for a quick snack or breakfast treat. Some more decadent filling ideas include sweetened ricotta and peaches, mascarpone and berries, Nutella, peanut butter or nut butter, whipped cream and chocolate sauce, vanilla ice cream and candied pecans with maple syrup. Fill savory crepes with ham and cheese, cooked asparagus and cheese, mushrooms and shallots, bacon and eggs, brie and pear, smoked fish and potatoes—the list goes on. And on. If you can’t get to Paris and stop at every corner for a crepe snack, you certainly can have your own little crêperie at home! Bon appetit! |
Sally Vargas | April 10, 2017 | Homemade French crepes are so fun and surprisingly EASY! Like making pancakes! Simple blender batter and a nonstick skillet. Lots of ideas for favorite ways to fill and serve. | Sally Vargas | Homemade French crepes are so fun and surprisingly EASY! Like making pancakes! Simple blender batter and a nonstick skillet. Lots of ideas for favorite ways to fill and serve. | 5 minutes | 20 minutes | 6 servings (about 12 crepes) |
250 | 2017-09-25 03:05:27 | Easy Lemon Pudding | 2 cups heavy whipping cream 2/3 cup granulated sugar Finely grated zest of 1 lemon 6 tablespoons lemon juice 1 cup blueberries, raspberries, sliced strawberries or blackberries, to garnish | Recipe is easily doubled. Recipe can be prepared up to 2 days in advance. | 1 Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over. 2 Add the lemon juice and continue to simmer for 5 more minutes. Stir frequently. 3 Take the pan off the heat and let the cream cool for 5 minutes. 4 Strain and chill. Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses. 5 Refrigerate, uncovered, for 2 to 3 hours, or until set. This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving. |
This lemon pudding couldn’t be easier. It’s made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice. All you do is warm everything up, then let the pudding set. It’s like magic. Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother’s Day brunch, and everything in between. No one needs to know it only took you 15 minutes to make. The recipe is a modern adaptation of a medieval drink called a posset, which was popular from the Middle Ages to the early 19th century. This was a hot milk or cream mixture thickened with acidic wine or cider. It was considered medicinal for treating a cold or flu. Syllabubs, another sweet frothy drink, are closely related. History lesson over! Lemon posset is fast becoming a trendy dessert, especially in Britain. The magic is in the thick cream, reduced slightly, and combined with tart lemon juice. The two interact to form an exquisite creamy consistency, especially after you strain out the little bits of zest. Look through your cupboard for pretty stemmed glasses if you want to be fancy, and make this for your next party! |
Sally Vargas | April 5, 2017 | This is THE EASIEST lemon pudding EVER. Just 4 ingredients. No gelatin. No eggs. Gluten-free. Great for Easter, Mother's Day, or dinner parties. | Sally Vargas | This is THE EASIEST lemon pudding EVER. Just 4 ingredients. No gelatin. No eggs. Gluten-free. Great for Easter, Mother's Day, or dinner parties. | 5 minutes | 10 minutes | 4 servings |
251 | 2017-09-25 03:05:33 | Vegan Chocolate-Peanut Butter Pudding Cups | For the coconut whipped cream: 1 (14-ounce) can full-fat coconut milk 1 tablespoon sugar 1 teaspoon natural vanilla extract For the pudding: 1/3 cup unsweetened almond milk or other dairy-free milk 4 medium ripe avocados, pitted and peels removed 3/4 cup raw cacao powder or unsweetened cocoa powder 3/4 cup pure maple syrup 1/4 cup smooth peanut butter 1 teaspoon natural vanilla extract To serve (optional): 1/2 cup sliced raw almonds or peanuts 2 cups fresh strawberries, sliced lengthways, or other berries |
1 Chill the coconut milk: The night before making this dessert, chill the unopened can of coconut milk (standing upright) in the fridge for at least 8 hours until solidified. (Be sure not to shake the can or turn it over. You want the fats to separate from the liquid, undisturbed.) 2 Scoop out the solid coconut cream: When ready to make the coconut whipped cream, chill the bowl of your stand mixer or a large mixing bowl for 15 to 30 minutes until cold to prepare to make the whipped cream. Gently (without tipping or shaking) open the can of coconut milk. With a spoon, scrape out the firm thickened cream from the top of the can, and stop when you get to the liquid layer. Transfer this thick cream to the mixing bowl. (Reserve the liquid for smoothies and other recipes.) 3 Make the coconut whipped cream: With the whisk attachment of your stand mixer or electric hand beaters, whip the cream on high for 2 to 3 minutes until it’s light, fluffy, and soft peaks form. (Be careful not to overbeat.) Add the sugar and vanilla, and beat just a few more seconds until combined. Transfer to the fridge to keep chilled while you make the pudding. Get the step-by-step instructions: How to Make Coconut Whipped Cream 4 Make the pudding: Combine the almond or coconut milk, avocado, cacao powder, maple syrup, peanut butter, and vanilla into a blender. Blast on high for 30 to 60 seconds until smooth and creamy. (If you have a high-speed blender, use the tamper to guide the ingredients through the blades. If you have a conventional blender, you will need to stop the machine and use a spatula to redistribute the ingredients.) 5 Assemble the pudding cups: Divide the pudding between four martini glasses, cocktail glasses, or dessert bowls. Top each pudding with 2 tablespoons sliced almonds or peanuts and a layer of sliced strawberries, if using, followed by a dollop of whipped coconut cream. The pudding cups can be made an hour or two ahead, but after that, the avocado will start to oxidize and turn the pudding strange colors. |
This quick, easy chocolate pudding can be thrown together in less than 10 minutes, and it’s so rich and creamy you’d never guess it was dairy-free! The secret is using avocados. You won’t really taste the avocado in the finished pudding, but it helps give it a thick and creamy consistency. Depending on the size of your avocados, you may end up needing to add a tad bit more coconut milk or sweetener to get the right pudding-like texture. But add gradually, as you don’t want to make the pudding too thin. The coconut cream also comes together quickly once you’ve chilled the coconut milk. I always keep a can of coconut milk in my fridge so I can make this delicious dessert for last-minute dinner guests. Read more: How to Make Coconut Cream I love the addition of strawberries on top of this pudding, but you could use any berries you fancy. Either way, this little pudding is s’blended. |
Tess Masters | Vegan chocolate-peanut butter pudding cups! 5 minutes to make and so creamy. Uses avocado instead of eggs and dairy. | Trent Lanz | Vegan chocolate-peanut butter pudding cups! 5 minutes to make and so creamy. Uses avocado instead of eggs and dairy. | 5 minutes | 4 servings | |||
253 | 2017-09-25 03:05:35 | Vegan Chocolate Pudding | 1 (15-ounce) can full-fat coconut milk 10 ounces dark chocolate (60-70%), finely chopped 1 tablespoon vanilla extract (optional) Optional garnishes: Whipped coconut cream, shaved chocolate, berries or other fresh fruit | Try steeping whole spices in the hot coconut milk for about 10 minutes, then strain through a sieve before reheating to melt the chocolate. If you’re adding extracts, add them a drop at a time at the same time as the vanilla. Around the holidays, I often make this pudding with a dash of gingerbread spice or a drop of mint extract. When shopping for dark chocolate, double check the ingredients to make sure it doesn't contain milk, whey, or casein. Some fairly common brands are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman's Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.) |
1 Warm the coconut milk: Shake the can of coconut milk vigorously before opening, then pour into a small saucepan. Heat the coconut milk to a simmer over medium heat. Stir often to avoid scorching. Warm for a couple of minutes, until the liquid almost comes to a boil. Immediately remove from heat. 2 Add the chocolate: Add a third of the chopped chocolate to the hot coconut milk. Stir gently until the chocolate has completely melted and the mixture is smooth. Repeat with the remaining chocolate in two separate additions. Stir in the vanilla extract, if using. 3 Pour the pudding into jars, glasses, or ramekins. Cover with cling film and refrigerate for at least 4 hours. 4 To serve: Remove from the refrigerator about 30 minutes before serving. Top with garnishes of your choice or just serve with a spoon. |
This rich and velvety vegan chocolate pudding is sure to satisfy even the most serious chocolate craving. It may look and taste fancy, but this dairy-free dessert contains just two simple ingredients and takes less that 20 minutes to prepare. The texture of this pudding is dense and rich thanks to full-fat coconut milk and good-quality dark chocolate. Mixed together, these two ingredients set into a creamy, spoonable chocolate pudding. When shopping for dark chocolate, double check the ingredients to make sure it doesn’t contain milk, whey, or casein. Some fairly common brands to look for are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman’s Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.) You can vary the depth of the chocolate flavor by using lighter or darker chocolate. I like something in the 65% cocoa range. This pudding is a fantastic dessert for dinner parties or any gathering. It is beautiful and simple to make, and you can prepare it a couple of days ahead to make your life easier. I love that it will please everyone at the party equally, from your vegan friends to the paleo folks to people who eat everything. You could even serve it in shot glasses for an open house or cocktail party! |
Sabrina Modelle | Incredibly easy vegan chocolate pudding. Just 2 ingredients: coconut milk and chocolate. Dairy-free and paleo. | Sabrina Modelle | Incredibly easy vegan chocolate pudding. Just 2 ingredients: coconut milk and chocolate. Dairy-free and paleo. | 10 minutes | 10 minutes | 4 to 8 servings | |
259 | 2017-09-25 03:05:39 | Chocolate Peppermint Swiss Roll | For the Chocolate Sponge Cake: 1/3 cup all-purpose flour 1/4 cup unsweetened cocoa powder, plus extra for rolling the cake 1/8 teaspoon kosher salt 6 large eggs 2/3 cup sugar 1 teaspoon vanilla extract 4 tablespoons unsalted butter, melted and cooled (but still liquid) For the Peppermint Whipped Cream: 1 1/4 cups heavy whipping cream 2 tablespoons sugar 1 teaspoon peppermint extract For the Ganache and Peppermint Topping: 1/2 cup heavy cream 4 ounces bittersweet chocolate, chopped, divided 1 teaspoon light corn syrup 1/4 cup crushed peppermint candies or candy canes Special Equipment: Standard half-sheet pan or baking sheet with a rim (approximately 13x17) Offset spatula |
For this recipe, you'll need a clean kitchen towel on hand. Cocoa powder and cake crumbs can stain, so make sure it's one you won't mind getting dirty. Once the ganache is added, the cake is best served the day it is made (the ganache won't look as pretty the second day). Leftover cake that doesn't get devoured can be stored, covered, in the fridge for several days. | 1 Preheat oven to 450F. Position a baking rack in the center of the oven. 2 Prepare the baking sheet: Spray a 13 x 17-inch rimmed baking sheet with cooking spray, line bottom with parchment paper, then spray again and dust with cocoa powder, tapping out any excess. Set aside. 3 Sift together the flour, cocoa powder, and salt for the cake. Set aside. 4 Warm the eggs and sugar: Make a double boiler by filling a medium saucepan with 2 inches of water, and brining the water to a gentle simmer over medium heat. Combine the eggs, sugar, and vanilla extract in the bowl of a stand mixer, or another large heatproof bowl, and set this bowl over the simmering water. The bowl should be larger than the pan and sit above the surface of the simmering water. Begin whisking the eggs, sugar, and vanilla extract with a sturdy whisk. Continue whisking until the sugar has dissolved and the egg mixture is pale and warm to the touch. Remove from heat. 5 Beat the egg mixture until tripled in volume: Using a stand mixer with a whisk attachment or a hand mixer, beat egg mixture on high speed until mixture is very pale , has a shiny gloss, and has nearly tripled in volume. This will take 5 to 10 minutes depending your mixer. 6 Fold the flour and cocoa mixture into the egg mixture in two batches: Sprinkle half of the flour and cocoa mixture over the surface of the eggs, and gently fold until just barely combined. Sprinkle the remaining flour and cocoa mixture over the top and fold until you see no more dry streaks and the mixture looks uniform. 7 Drizzle the melted, cooled butter into the batter. Stir to combine. 8 Working quickly, spoon mixture out onto prepared baking sheet. Use an offset spatula to spread batter out evenly. 9 Bake for 6 to 7 minutes, or until cake has pulled away from sides and is springy to the touch. Cool cake 2 for 3 minutes, but no longer. 10 While the cake is baking, prepare the kitchen towel for rolling: Find a clean kitchen towel that is larger than your baking sheet (or use two, overlapping). Dust it all over with cocoa powder. 11 Roll the cake in the kitchen towel: With swift, confident motions, run a knife along the outside edge of the cake pan. Set the pan on its side, and then flip face down onto the dusted towel. Carefully lift the pan up and away, and peel away parchment. Fold an edge of towel over one of the shorter sides of the cake, and gently roll the cake up. Set rolled cake on a wire rack and cool completely, an hour or longer. 12 Make the whipped cream filling: Whip the heavy cream until is billowy, then add the sugar and peppermint extract. Continue whipping until the cream just barely holds firm peaks; be careful not to overwhip. 13 Fill the cake with whipped cream: Gently unroll cake on a clean surface. Spread the whipped cream filling evenly over the cake, leaving a 1-inch border on all sides. Roll the cake back up again (this time without the towel!). If any whipped cream squeezes out as you roll, spoon it up and add it back in. 14 Chill the cake: Wrap cake roll in parchment, then plastic wrap, and set in fridge to chill at least 30 minutes to set, or as long as overnight. 15 When ready to finish the cake, make the ganache: Make a double boiler by filling a medium saucepan with 2 inches of water, and bringing the water to a gentle simmer over medium heat. Set a larger bowl on top of the saucepan, over the water. Add the heavy cream, two-thirds of the chopped chocolate, and a pinch salt to the bowl. Stir until melted. Remove the bowl from heat, and stir in remaining chocolate and corn syrup. 16 Drizzle the cake with ganache: Unwrap the chilled cake and set it on a platter seem-side down. Slip two pieces of parchment on either side of the "log" to catch the drips. Drizzle the prepared ganache over roll until roll is completely covered. Remove the parchment paper "drip catchers." Scatter the peppermint candy bits on the top. 17 Chill and serve: Set the cake in the fridge and chill 20 minutes. Slice and serve! |
Chocolate Swiss rolls are such an eye-catching holiday treat, aren’t they? I’ve made this one with a peppermint whipped cream filling, rich chocolate ganache on the outside, and a crushed peppermint candy sprinkled on top, giving it a particularly festive, wintry air. The light, springy cake practically melts in your mouth. If you’re looking for a show-stopper dessert for your holiday table, this is it. I based the sponge cake part of this recipe on a classic chocolate genoise. This style of cake doesn’t contain any leaveners, like baking soda or baking powder. Instead, it relies on eggs to get its lift. To make sure the eggs whisk into a strong, stable foam (which in turn helps make a reliable and delicious cake), you warm them briefly with the sugar over a double-boiler. A double-boiler just involves warming a few inches of water in a medium-sized saucepan and setting a bowl over top. The bowl should rest on the lip of the saucepan above the water, like an egg in an eggcup. It’s ok if the bowl touches the water, but it shouldn’t touch the bottom of the pan. Whisking the eggs in a double-boiler warms them gently without risk that they will overcook or curdle. You’ll also use a double-boiler later in the recipe to melt the chocolate for the ganache; in that instance, the double boiler helps melt the chocolate evenly and without scorching. There’s really only one other daunting moment in this recipe – rolling up the cake! The trick for this is to roll the cake around a clean kitchen towel while it’s still warm from the oven, then letting it cool in this position before frosting. Rolling and cooling the cake like this gives it the ability to hold the rolled shape without cracking. To add the frosting, you’ll just gently unroll it, remove the towel, then frost it and roll it back up. The process requires a bit of confidence, but if you work swiftly, you’ll be amazed at how simply the roll comes together. Once the cake has been filled, all that’s left to do is drizzle it with chocolate ganache and sprinkle some crushed peppermint over top. You’re ready to slice and serve! |
Elizabeth Stark | This chocolate peppermint Swiss roll is so pretty and festive! The cake is filled with peppermint whipped cream. Topped with chocolate ganache and candy canes. Step-by-step recipe with photos. | Elizabeth Stark | This chocolate peppermint Swiss roll is so pretty and festive! The cake is filled with peppermint whipped cream. Topped with chocolate ganache and candy canes. Step-by-step recipe with photos. | 30 minutes | 20 minutes | 10 to 12 servings | |
260 | 2017-09-25 03:05:43 | English Toffee | 1 cup (130 g) pecans 1 1/2 cups (340 g or 3 sticks) unsalted butter 2 cups (400 g) white granulated sugar 2 tablespoons corn syrup 1/4 teaspoon kosher salt 2 cups (10 to 12 ounces) semi-sweet chocolate chips Special equipment: 9x13 baking pan Candy thermometer Offset spatula, or heatproof spatula | You can substitute any favorite nut or chocolate in this recipe. | 1 Toast the pecans: Place the pecans in a medium skillet and turn the heat to medium high. Dry-toast the pecans (without oil), stirring frequently, until they start to brown and smell nutty. Remove from heat and let cool. 2 Line a 9 x 13 baking pan with aluminum foil. Roughly chop the cooled pecans. Sprinkle half of the chopped pecans in the bottom of the pan evenly. Set aside the remaining pecans for sprinkling over top. 3 Make the toffee: Place the butter, sugar, corn syrup and salt in a large saucepan. Clip a candy thermometer to the side of the pan; make sure the tip is submerged in the ingredients but doesn't touch the bottom of the pan. Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted. Continue to cook, stirring occasionally, until the sugar has melted and the mixture has turned golden brown. The toffee is ready when it reaches 295F to 305F (hard crack stage) on the candy thermometer. Total cooking time should be 10 to 15 minutes. 4 Pour the toffee over the chopped pecans in the baking pan. Spread the toffee evenly over the bottom of the pan with a heatproof spatula and tap the pan a few times to force any air bubbles to pop. 5 Let the toffee cool for 2 to 3 minutes, then sprinkle the chocolate chips evenly over top. Wait another 3 minutes, until the chips look softened and partially melted from the residual heat of the toffee. Use an offset spatula or heatproof spatula to spread the melted chocolate evenly over the top of the toffee. 6 Sprinkle the remaining chopped pecans over the chocolate. Carefully press the pecans into the chocolate with the palms of your hands. 7 Let cool to room temperature (about an hour) then move it to the fridge to cool overnight. 8 Once cooled, pull the toffee up directly out of the pan with the aluminum foil and then peel the foil off. Coarsely chop or break the toffee into small pieces pieces. Store in an airtight container in the refrigerator for up to 3 months. |
Toffee is so dangerous for me to have around the house. No one should eat as much as I do when it’s available. But for special occasions, I’m more than happy to bust out the sugar and whip up a batch! This nutty, chocolate-covered toffee is the quintessential holiday treat, perfect for nibbling at the end of a big meal or gifting to a friend. I make this classic English toffee with sugar, butter and touch of salt. A thin layer of chocolate over the toffee makes it even more of a treat, plus there are nuts in both the toffee itself and sprinkled over top. I use chopped toasted pecans in my toffee, but feel free to omit the nuts or substitute another nut in its place. I also opt for dark chocolate chips because toffee is pretty sweet and the dark chocolate helps balance that sweetness. But feel free to use whatever chocolate you like to eat. White, milk or dark chocolate are all good! Making toffee a isn’t very difficult, but it can feel scary if you don’t do it very often. My one tip is to get a decent candy thermometer. Yes, you can go by the color of the caramel to gauge when it’s ready, or you can drop a spoonful in a glass of water to see if it forms a ball. But why fuss with either option when a candy thermometer costs $8 and is such a better way to guarantee a successful, delicious batch of toffee? If you’ve never used a candy thermometer before, this recipe is a good place to start. It’s fairly forgiving and doesn’t require many steps. Just heat the sugar, butter, and corn syrup to between 295F to 305F (hard crack stage), and you’re done. By the way, the corn syrup in this recipe helps prevent the sugar from crystalizing. This gives you one more layer of insurance when making this toffee. If you’re still feeling nervous, place a bowl of ice water near the stove. This way, if you do accidentally spill some hot caramel on your hand, you can immediately plunge your hand into the water. Please don’t let any of this scare you away from making toffee. It’s significantly easier than you might think, and the reward for your bravery will be all the English toffee you can eat! |
Irvin Lin | Homemade English toffee, topped with dark chocolate and toasted nuts. Easy to make and keeps for weeks. | Irvin Lin | Homemade English toffee, topped with dark chocolate and toasted nuts. Easy to make and keeps for weeks. | 10 minutes | 20 minutes | About 40 pieces | |
261 | 2017-09-25 03:05:45 | How to Make Easy Refrigerator Pickles | 1 pound Kirby or other small cucumbers 1 small sweet yellow onion 1 cup apple cider vinegar 1 cup water 1/4 cup granulated sugar 1 tablespoon kosher salt 1 1/2 teaspoons pickling spice, homemade or store-bought Special equipment: 2 wide-mouth pint canning jarsCanning jar lids, plastic or metalMandoline, or sharp knifeCanning funnel (helpful, but not essential) | You can use this method to make pickle spears as well! They'll need to pickle for 2 to 3 days in the fridge before they're ready. As is, the recipe makes a fairly sweet pickle. You can cut the sugar in half for a more sour and tart pickle, if desired. | 1 Wash and dry the jars and cucumbers: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry. Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely. 2 Slice the cucumbers and onion, then pack them in the jars: With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick. Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2-inch or so of headspace at the top of the jars. 3 Make the brine: In a small saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved. 4 Pour the brine over the vegetables: If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It's ok if a few small pieces poke out the top. 5 Cool and refrigerate for 24 hours: Screw on the lids, then let the jars cool to room temperature (about an hour). The cucumbers will start off bright green, but will become darker and more "pickle-colored" as they cool. Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Use them within one month. |
Pickle chips are essential for hamburgers and sandwiches. Did you know that you can easily make them yourself at home? With this method for refrigerator pickles, you don’t need to get out the canning equipment or have any special pickling know-how. They’re made with a simple brine and pickle in just 24 hours right in the fridge. They’ll keep for up to a month — if they last that long! You can make your own pickling spice blend, or use a store-bought blend. If you go store-bought, my favorite brand is Spicely Organic Pickling Seasoning, and it includes mustard seeds, dill seeds, bay leaves, coriander and other common pickling spices. I also love seasoning them with whole cumin seeds, garlic, red pepper flakes for kick, or even a blend like panch phoron (a pungent Bengali five-spice mix). Really, you can use whatever whole spice blend you prefer. Since we’re not actually canning these pickles, you can make and store them in any glass container. Any container with a tight-fitting lid will do. I like to use canning jars, but I replace the metal lids and bands with plastic lids. These lids are much easier to take on and off, and you don’t have to fumble with two pieces each time you open the jar. |
Coco Morante | September 6, 2017 | Refrigerator pickles are so easy to make yourself! No canning necessary. They're ready in about 24 hours. Great for burgers, sandwiches, and snacking. | Coco Morante | Refrigerator pickles are so easy to make yourself! No canning necessary. They're ready in about 24 hours. Great for burgers, sandwiches, and snacking. | 10 minutes | 5 minutes | 2 pint jars of pickles |
263 | 2017-09-25 03:05:46 | How to Make Rice Without a Recipe | 1 cup or more long-grain white or brown rice Water Salt Special equipment: Medium (2-quart) or larger pot with lid Large strainer | 1 Pour the rice a medium pot with a lid and cover with water by a few inches. Add at least 1 teaspoon of salt (more if you're cooking more than 1 cup of rice). Stir a few times to make sure the rice and water are mixed. 2 Bring to a boil over high heat, then reduce to a simmer. Let the water come to a rolling boil, then reduce the heat until it maintains a gentle bubbling simmer. 3 Cook the rice until barely tender: White rice will cook in roughly 10 to 15 minutes. Brown rice will cook in roughly 20 to 30 minutes. Stir the rice a few times during cooking, when you remember. Taste it as you get toward the end of cooking to test its doneness. It's ready when tender and no longer crunchy, but still a touch too firm for your liking. 4 Drain the rice: Set the strainer over your sink or a large bowl and strain the rice and cooking liquid. (The cooking liquid can be saved for other cooking projects.) Shake the strainer a few times to fully drain the rice. 5 Return to the pot, cover, and let stand: Immediately after straining, while the rice is still hot and steamy, transfer the rice back to the pot and cover with the lid. Let stand off the heat, for 10 to 15 minutes. The steam from hot rice trapped in the pan will finish cooking the rice and help give it a perfect texture. 6 Fluff and serve: Uncover the rice, fluff with a fork, and serve. |
If all you need is a plain bowl of rice to serve with dinner, this is the easiest, most foolproof method that I know. You don’t need measuring cups, a recipe, or even a specific water-to-rice ratio — just cover the rice with a few inches of water, bring it to a boil, then simmer until the rice is tender. Drain the rice, return it to the pot, and let it steam in its own residual heat until you’re ready to serve. Super easy, right? It’s nothing fancy, but I promise that it gets the job done. I first learned this rice-cooking method in culinary school. As someone who always seems to burn the rice at the bottom of the pot no matter what recipe I follow, learning this way of cooking rice was a life-saver. I’ve used it ever since whenever I want a simple, un-fussy bowl of rice. This technique works best with long-grain white rice, like basmati, Texmati, or jasmine, or long-grain brown rice. You can also use it to cook short-grain rice (or barley, farro, or any other grain, for that matter), but you’ll lose some of the unique textures and sticky properties that come from properly cooking those grains. You can cook any amount of rice you like, one serving or ten servings, as long as you use a big enough pot. One cup of dry rice will make about four cups of cooked rice, so just scale up or down depending on how much you need to make. You also don’t need to measure out an exact amount of water or remember any water-to-rice ratios. Just cover your rice with enough water so that it has room to bob up and down. It’s like cooking pasta! (If the lack of precision makes you nervous, use roughly three or four cups of water for each cup of rice.) Think of this as your “everyday rice.” It’s great for things like weeknight stir-fries, freezer burritos, and easy rice bowls. If you’re in the market for something a little fancier — like what you might serve at a nice dinner or when trying to impress a date — go for a rice pilaf or something like this Cilantro Lime Rice. A few tips to follow It’s best to undercook your rice ever so slightly at the boiling stage. You want it to be tender, but still a touch more firm that you usually like it. It will continue to cook as it steams. (If you wait until it’s perfectly cooked before draining, then it might become mushy or overcooked as it steams.) If you loathe gummy rice and strive for individual, distinct grains, try rinsing the uncooked rice a few times with water before cooking. This rinses the excess starch from the grains. You can also toast the rinsed grains in a little butter or olive oil before adding the water, or toss the cooked rice with a little butter or olive oil when you transfer it back to the pan for steaming. You can save the liquid from cooking the rice and use it to thicken soups, use in baking, or even drink on its own. Just remember that it’s been salted so you’ll need to like want to adjust the salt in the recipe where it’s used. Scrub and clean your strainer right away after using so that the starch from the rice doesn’t have time to dry on the strainer. Trust me, dried rice starch is very annoying to clean. |
Emma Christensen | May 13, 2017 | Here's how to make perfect rice on the stove top without a recipe. Works with white or brown rice. Best for weeknight stir-fries, rice bowls, burritos, or served plain as a simple rice side dish. | Emma Christensen | Here's how to make perfect rice on the stove top without a recipe. Works with white or brown rice. Best for weeknight stir-fries, rice bowls, burritos, or served plain as a simple rice side dish. | 20 minutes | 4 or more cups of cooked rice | ||
265 | 2017-09-25 03:05:52 | How to Make Overnight Oatmeal | 1/4 cup steel-cut oats or old-fashioned rolled oats (not instant oats; use gluten-free oats if needed) 1/2 to 3/4 cup water, non-dairy milk, or milk Pinch salt To serve - choose a few! Brown sugar, maple syrup, honey, or other sweetener Dried fruit, like dried cherries, cranberries, or figs Fresh fruit, like raspberries, blue berries, bananas, apples, or pears Chopped nuts, like pecans, pistachios, walnuts, or almonds Splash of milk, creme fraiche, or yogurt Special equipment: 1- to 2-cup microwave-safe containers with lids (I most often use wide-mouth pint canning jars) |
This recipe makes one single serving. You can prepare several single-serving batches in canning jars and refrigerate them for quick breakfasts through the week. The oats soaking in their liquid will keep for up to 5 days, refrigerated. To make a big batch of overnight oats: Scale up the ingredients to the number of servings you'd like to make and combine in a large container. Refrigerate overnight, stirring a few times whenever you remember. The next morning, transfer the oats and liquid to a saucepan. Place over medium-low heat and simmer until creamy and cooked through. |
1 Combine the oats, water, and salt in a container. Use 1/2 cup of water for thick, spoonable oatmeal, or 3/4 cup for a softer, more porridge-like oatmeal. (You can also stir in additional liquid later on to thin it out, so no need to add too much here.) Secure the lid and swirl the contents a few times so that the oats are soaked. 2 Pack up your toppings: Combine a handful of chosen oatmeal toppings in a small container. (If you're making multiple servings for breakfasts during the week, wait to assemble the toppings until the night before you plan to eat the oatmeal.) 3 Refrigerate overnight or up to 5 days. 4 Microwave the oatmeal: Remove the lid from the container and set aside. If desired, transfer the oats and their soaking liquid to a separate microwave-safe bowl. Place the container on a microwave-safe plate (to catch any accidental spills), and place in the microwave. Microwave on high power for 30 seconds, then remove the oatmeal and stir. Microwave for another 30 seconds, then remove and stir again. If the liquid is not quite piping hot, microwave for another 15 to 30 seconds, or as needed until the liquid is very hot. Cooking time may vary from microwave to microwave; in my microwave, 1 minute and 20 seconds total cooking time was perfect. Be very watchful when microwaving longer than 1 minute. The liquid will start to foam up and out of the container if it starts to boil. Be especially careful with smaller containers. At this point, the oats probably won't quite look like oatmeal yet; there will still be a thin layer of foamy liquid on top of the oats. This is ok. 5 Let the oats stand for 2 to 3 minutes to thicken. After letting them stand a few minutes, give the oats a stir. The oatmeal should become thick and creamy as you stir. If it still seems more liquidy than you'd like, microwave for another 15 to 30 seconds, but be very watchful for foaming liquid. If the oats seem too stiff and thick, stir in splash of milk, water, or other liquid to loosen them up again. 6 Stir in toppings and serve. Enjoy! |
There is a certain beauty in discovering a shortcut that is both convenient and just as good — if not better — than the real thing. Steel-cut oats normally require a good ten to twenty minutes of stovetop simmering to render them creamy and soft. This is worth the effort for a fantastic bowl of oatmeal, but let’s be real here: not many of us have that kind of time in the morning. Overnight oats, on the other hand, only require you to mix the oats with water and let them hang out together in the fridge overnight. A minute or two in the microwave the next morning, and you’re good to go. For a not-at-all-morning person such as myself, this is game-changing. I never would have tried overnight oats if I hadn’t stopped for breakfast at the Brick Oven Bakery in Northfield, Minnesota the last time I was home. Full disclosure: the bakery is owned by my dad, who is primarily invested in providing artisan loaves of sourdough to the Minnesotan masses, but was recently convinced to add a few more breakfast items to his menu. This bowl of oatmeal was so perfectly creamy and flavorful that I dragged my dad and his chef out of the back room to tell me how they made it. They rattled off their ingredients (steel-cut oats, water, some toppings) and basic method (simmer until done), none of which seemed to explain why my bowl of oatmeal was so darn good. Just as I was growing flummoxed, the chef mentioned, “Oh, and we let the oats soak overnight.” Bingo. Overnight soaking gives the oats time to absorb their cooking liquid, whether that’s water or milk. Since they’re already fully saturated with liquid, all you really need to do is heat them up. (In fact, you don’t even need to heat them up if you don’t want to; after soaking, the raw grains are delightfully chewy and great as a cold breakfast on a hot day.) I also feel that overnight soaking helps the grains cook more evenly, leading to the creamy, smooth texture that made me fall in love with my bowl of oatmeal at the Brick Oven. One more bonus, making oats this way allows you to make just one single-serving of oats at a time. Since it’s normally just me by myself eating breakfast and I’m not a fan of reheating oats from a big batch, I really appreciate this! Overnight oats are nothing new on the Internet, and I’m certainly not alone in my enthusiasm for them. Do a quick search on Pinterest and you’ll find enough oatmeal inspiration to last you through a decade of breakfasts. To settle on the very best method, I tested the oats with a variety of different oat-to-water ratios, with different liquids in place of the water, with both steel-cut and regular old-fashioned rolled oats, and after different soaking times. In the end, I decided that the simplest method was also the best: oats and water, mixed at a ratio of 1/4 cup of oats to 1/2 cup of water, soaked overnight and microwaved for about a minute. This has become my new standard for a good bowl of oatmeal. Dairy milk, almond milk, or any other milk will definitely work in place of water, but I felt that the oats remained chewier after soaking and were less delightfully creamy after cooking. Personally, I prefer to soak in water and then stir a splash of milk or a spoonful of yogurt into the oats after cooking. You can also play around with the ratio of water to oats. I found that 1/2 cup of water was perfect for making a fairly thick, sturdy bowl of oats. Going up to 3/4 cup of water makes a looser, softer, more porridge-like bowl of oats. One cup of liquid felt like too much, though this might be nice if you’d like something you can easily sip one-handed on your way to work. Also, both steel-cut oats and old fashioned rolled oats work just fine with this method (and with the same ratios of liquid to oats). Use whichever one you prefer. The only tricky moment with this recipe comes toward the end of cooking. You need the liquid to be very hot and almost boiling in order for the oatmeal to thicken up and become creamy, but once the liquid reaches a full boil in the microwave, the oats can easily bubble up and out of whatever container you are using. To avoid this, particularly the first few times you make the oats, use a clear container that holds at least twice the volume of oats you are preparing (like a pint-sized canning jar) and watch with an eagle eye as you microwave the oats. If you see any sign that the oats are starting to bubble up, stop microwaving immediately. Once you’ve done this a few times in the same microwave, you’ll have a good idea for exactly when the oats are done and can potentially start to bubble up. In my microwave, I’ve found that 1 minute and 20 seconds is perfect. Yours might be slightly less or slightly more. Just out of the microwave, the oats might still look a little loose and watery — this is fine. Let them stand for a few minutes and they will thicken up. Last but not least, pile on any toppings you like with your oatmeal and dig in! Notes on Batch Cooking: Making a week’s worth of breakfasts: The recipe below makes one single serving of oatmeal. I often prepare several single-serving batches in canning jars and refrigerate them for quick breakfasts through the week. The oats soaking in their liquid will keep for at least 5 days, refrigerated. Larger batches: Scale up the ingredients to the number of servings you’d like to make (at least 4 or more servings) and combine in a large container. Refrigerate overnight, stirring a few times whenever you remember. The next morning, transfer the oats and liquid to a saucepan. Bring to a boil, then reduce the heat and simmer until creamy and cooked through, 5 to 10 minutes. Stovetop Cooking: It’s difficult to cook a single serving of oatmeal on the stovetop. If you’d prefer to cook on the stovetop instead of in the microwave, I recommend preparing at least four servings at once. Follow the “Larger Batches” instructions above. |
Emma Christensen | This is the best overnight oatmeal! Just combine oats and water, then microwave the next day. So EASY and QUICK. Make a whole week of breakfasts at once. | Emma Christensen | This is the best overnight oatmeal! Just combine oats and water, then microwave the next day. So EASY and QUICK. Make a whole week of breakfasts at once. | 5 minutes | 2 minutes | 1 serving (about 1 cup of oatmeal) | |
266 | 2017-09-25 03:05:55 | How to Freeze Soup, Beans, and Broth | Quart- or gallon-sized zip-top freezer bags 4-cup fluid measuring cup or other tall, skinny container 1-cup measuring cup Canning funnel, if you have one Baking sheet | 1 Fill the freezer bags: Place one of the freezer bags in the 4-cup measuring cup or other container. Use one hand to hold the bag open (or use a canning funnel) and use your other hand to fill the bag using a measuring cup. Remember to leave a little room in the bag to allow space for liquids to expand as they freeze. 2 Press out all the air and seal the bags: Press out as much air as you can from the bags; I often use a straw to suck out as much air as possible. Seal the bags and label them with the contents. 3 Freeze the bags flat: Stack the bags (no more than 4 high) on the baking sheet. Place in the freezer and freeze until solid. 4 Store the bags: Once frozen, you can remove the baking sheet and store the bags however you like. It's likely that the bags have conformed to each other as they froze; gently pull them apart if needed. 5 When ready to thaw: To thaw overnight or during the day in the fridge, place the bag in a Tupperware or other container to hold the bag as the food thaws. To thaw in the microwave, place the bag on a dinner plate and thaw in bursts until you can break the food apart or wiggle it out of the bag. Transfer the food to a bowl or other container and finish thawing. |
I am a freezer hoarder. I can admit that here, right? My freezer is jammed to the gills — and not only with normal things like frozen fruit and chicken sausage, but also with the random bits of food that one tends to collect as a professional food writer and recipe tester. (Witness: several cups of unused rugelach filling, enough frozen whipped cream to last for months, and more Thanksgiving turkey than you need to know about.) This is all to say that I have learned a trick or two regarding Freezer Tetris and how to maximize space. Since I had a few batches of pressure cooker beans in urgent need of freezing, I thought I’d share my favorite way to freeze soup, beans in their cooking liquid, and broth to both save space and make my weeknight meal prep a little easier. Here’s the scoop: freeze them flat. Get yourself some sturdy zip-top freezer bags and fill them up. Press out as much air as you can, place the bags on a baking sheet or the floor of your freezer, and freeze. Once frozen, the flat, stiff rectangles of soup, beans, or broth (or any liquid-y foods, really) can be left stacked, like t-shirts, or stored upright, like books on a shelf. The advantage is that flat things take up way less space in a freezer than a bunch of odd-shaped containers, plus it’s usually easier to find exactly the soup or beans you want for your dinner without digging into the deep and mysterious recesses of your freezer. Since they’re relatively thin and have a lot of surface area, flat frozen foods also thaw much more quickly than food frozen in solid bricks. I acknowledge that this method requires a certain amount of faith, especially when it comes to concerns about bursting or leaking bags. Here are a few tips to help with that: Use good-quality freezer bags: Make sure the box actually says “freezer” on the label. These bags are sturdier and made of thicker plastic than the bags meant for sandwiches. Also, I think it’s worth it to buy good-quality bags from a brand that you trust. I generally use quart-sized Ziploc freezer bags. Don’t overfill the bags: Liquids expand as they freeze, so be sure to leave a little extra room to account for this. In a quart-sized bag, I usually put only two to three cups of food. In gallon-sized bags, I put about three quarts (12 cups) or so. Don’t stack bags more than 3 or 4 high. I’ve admittedly never fail-tested this, but more than four stacked bags makes me worry that the weight of the bags on top might cause the ones on the bottom to pop. Freeze on a rimmed baking sheet: This is just a precaution in case any bags do end up popping or leaking. The baking sheet will keep the mess contained and is much easier to clean up than the floor of a freezer. I usually use a jelly roll pan, which is smaller than a full baking sheet and easier to fit in the freezer. Additionally, a baking sheet makes it easy to freeze foods flat anywhere in the freezer, not just the floor. I often rest the baking sheet on top of other foods, close to the top of the freezer. One other tricky moment is filling the bags. How do you get the food inside the bag without making a gigantic mess on your counter?! My usual method for this is to place the bag upright in something tall and fairly skinny, like a quart-sized fluid measuring cup. Hold the bag open with one hand and use your other hand to carefully fill the bag using a measuring cup. You may still get some dribbles here and there, but at least they’re contained inside the measuring cup. Also, if you have a canning funnel, this is a good time to use it. (Shout out to Alana Chernila for this particular tip!) When it comes time to thaw your food, I recommend putting the frozen bag inside another container and thawing in the fridge. The bag isn’t likely to leak, but as it thaws, the food will lose its shape and it’s good to keep it contained. Since the bags are so thin, the food generally thaws quickly overnight or while you’re at work. If I’m doing a quick-thaw in the microwave, I start out thawing the food, still in the plastic bag, on a dinner plate. Once the food is thawed enough that I can break it into a few pieces or wiggle it out of the bag, I transfer it to a bowl to finish microwaving. And that’s it! Give it a try next time you need to freeze soup, beans, or broth! Once you freeze flat, you’ll never go back. |
Emma Christensen | The best way to freeze soups, beans, broth, and other liquid foods. Maximizes storage space and makes thawing quicker and easier. | Emma Christensen | The best way to freeze soups, beans, broth, and other liquid foods. Maximizes storage space and makes thawing quicker and easier. | 16 minutes | ||||
267 | 2017-09-25 03:06:01 | How To Steam-Fry Vegetables | 1 1/2 tablespoons olive oil 1/2 pound (1/2 of one medium head) cauliflower, cut into 1-inch florets 1/2 pound green beans, cut into 1-inch pieces 1/2 pound (3 medium) carrots, sliced 1/4-inch thick 1/2 teaspoon salt 1/4 cup water, stock, wine, or other liquid (see Note) 2 tablespoons chopped parsley (optional) | Feel free to substitute any of favorite vegetable for those in this recipe, such as broccoli, bell peppers, onion, fennel, asparagus, or zucchini. Cut into bite-sized pieces for cooking. (Note: Asparagus and other delicate vegetables will cook slightly more quickly; begin checking for doneness sooner than with other vegetables.) | 1 Heat the oil, then add the vegetables. In a 12-inch skillet over medium heat, heat the olive oil until it begins to shimmer. Add the vegetables in a single layer. It's fine if the vegetables overlap, but try not to crowd the pan too much; cook in two batches if you're using a smaller skillet. Sprinkle the salt evenly over top. 2 Stir-fry the vegetables until they have some light brown spots, about 5 minutes. 3 Add the water or other liquid and cover the skillet. Let the vegetables steam, covered, just until tender. This usually takes about 4 minutes. 4 Check the vegetables. Uncover the pan and use a fork to spear a few of the vegetables and see if they're tender or still crunchy. If done, cook the vegetables, uncovered, just another minute or so to let any remaining liquid evaporate from the pan. If not done, add another tablespoon or two of liquid, cover, and steam a bit longer 5 Serve: When the vegetables are tender, transfer them to a serving dish. Sprinkle with parsley (optional) and serve while still warm. |
Need a quick side dish of vegetables to go with your meal? Try steam-frying them! Using this method, you quickly stir-fry vegetables to develop some color, and then steam them until tender. Steam-frying uses less oil than a regular stir-fry, but the vegetables still quickly cook through. The veggies also pick up a little browning from the stir-fry step and some flavor from the liquid used for the steaming step, making them more exciting than plain steamed vegetables. You can use this technique to cook just about any vegetable in the fridge, from cauliflower to green beans. The most important piece of equipment for steam-frying is a medium to large skillet. Nonstick, stainless steel, or cast iron skillets are all fine, so use what you have and feel comfortable with. You’ll also need a lid for your skillet. The size of skillet depends on how many people you’re feeding. Use a 10-inch skillet to make about 4 servings of vegetables, or a 12-inch skillet if you’re making six servings. The steam-frying method is pretty simple: Heat a little oil in a pan, add the vegetables and a pinch of salt, then stir-fry just long enough to get a little bit of color on the veggies. After that, add a splash of liquid to the pan and quickly cover with a lid to trap the steam inside. For the liquid, you can use water, stock, juice, wine, beer… most any liquid will do, really!.You want just enough liquid to steam the vegetables, not braise them. This means about two tablespoons of liquid for four servings (about 1 pound of vegetables) or, 3 or 4 tablespoons for six servings (about 1 1/2 pounds of vegetables). At this point, you also can also add extra flavoring ingredients like soy sauce, fish sauce, or a squeeze of lemon. The vegetables steam their way to tenderness in just a few minutes. Use a fork to spear a vegetable and check if it’s tender and cooked through. If it is, let the vegetables cook, uncovered, for another minute to let the steam evaporate.. If they’re still not done, add another tablespoon or two of liquid, close, and steam a bit longer. Some of my favorite vegetables to steam fry are broccoli, cauliflower, carrots, bell peppers, onion, fennel, zucchini, and green beans. So they all cook at the same speed, these vegetables should be cut into bite-sized pieces for cooking. Aim for 1- to 2-inch lengths for green beans. For broccoli and cauliflower, chop or break them up into 1-inch florets. Carrots and other hardy vegetables are also great for steam-frying. Slice them thinly (1/4 inch or so) before cooking and cook them alongside other vegetables. (FYI, asparagus is also great steam-fried, but will cook slightly more quickly than other vegetables. Best to cook asparagus separately.) For some extra flavor once the vegetables are done cooking, add a handful of chopped herbs, a squeeze of lemon, or a drizzle of aged balsamic vinegar. |
Coco Morante | Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables. Use any vegetable to make a quick, easy side dish for weeknight meals! | Coco Morante | Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables. Use any vegetable to make a quick, easy side dish for weeknight meals! | 10 minutes | 10 minutes | 6 servings | |
268 | 2017-09-25 03:06:05 | How To Make Fast, No-Soak Beans in the Pressure Cooker | 1 pound dried beans (see below for cooking times for specific beans) 8 cups water 1 tablespoon olive oil 1 to 2 teaspoons salt 2 o 3 cloves peeled garlic, optional 1 bay leaf, optional Special equipment: 6- to 8-quart pressure cooker (I use a 6-quart Instant Pot) | Don't skip the olive oil. This helps reduce foam during cooking, which could clog the pressure valve on the pressure cooker. | 1 Combine all ingredients in the pressure cooker. Do not fill the pressure cooker more than half full. 2 Secure the lid. Make sure the pressure regulator valve is closed. (On an Instant Pot, this means it will be set to the the "sealing" position.) 3 Cook the beans: Here are the cooking times for unsoaked beans in the Instant Pot. Cooking times will be similar for other electric pressure cookers; cooking time will be slightly less for stovetop pressure cookers. Double-check the manual that came with your pressure cooker for more exact cooking times: Black beans: 20 to 25 minutes Black-eyed peas : 20 to 25 minutes Great Northern beans: 25 to 30 minutes Navy beans: 25 to 30 minutes Pinto beans: 25 to 30 minutes Cannellini beans: 35 to 40 minutes Chickpeas (garbanzo beans): 35 to 40 minutes Cook beans at high pressure for the time recommended above. The pressure cooker will take 15 to 20 minutes to come to full pressure before cooking begins. 4 Let the pressure release: Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a "rapid release" by opening the pressure valve on the top of the pressure cooker. If doing a rapid release, protect your hands from the steam with oven mitts or use a long-handled spoon to manipulate the pressure valve. I recommend letting the pressure release naturally for as long as you're able before the beans are needed. This helps the beans retain their shape. 5 Using and storing your beans: The beans are ready to use right away. Let leftover beans cool in their cooking liquid, then refrigerate in a covered container for up to a week or freeze for up to 3 months. |
I think that a warm pot of beans whenever you want them is at least half the reason for owning a pressure cooker. Forget pre-soaking. Forget hours of gentle simmering. With a pressure cooker, you can go from opening a bag of dried legumes to plump, tender beans in under an hour. How’s that for a sales pitch?! You’ll need a 6- to 8-quart pressure cooker to make a batch of beans. I use a 6-quart Instant Pot, but you can follow this basic method for other electric pressure cookers and stovetop pressure cookers as well. I normally cook a pound of beans at a time in the pressure cooker. This makes about five cups of cooked beans, which is plenty to make several meals throughout the week. I also often freeze half of the batch for future meals if I don’t think I’ll use them up during the week. And no, I don’t soak my beans ahead of time. I admit that my first forays into no-soak beans were entirely due to a lack of pre-planning on my part. (I so rarely manage to coordinate my desire and my readiness when it comes to beans.) But then I found that I didn’t really need to. The beans cooked up just fine without the overnight soak. They are evenly cooked, tender and creamy, and well suited for everything from tacos to quick bean soup! This said, you do make a few concessions when you skip the soak. The biggest one is the beans’ appearance: You tend to get more split skins and “blow-out” beans (the ones that burst like popcorn) when they’re not pre-soaked. For my everyday cooking, I’m fine with beans that are a bit rough around the edges. If you’re preparing a bean dish for your in-laws or the Pope, however, you might want to plan ahead and set aside the time for a long, careful soak. Secondly, some people feel that soaking their beans helps makes them easier to digest (though others disagree). Personally, I haven’t noticed a huge difference with my own digestion between soaked or un-soaked beans, but if you find soaking helpful in this regard, then by all means carry on. If you’d like to soak your beans (and you’re better at pre-planning your bean cookery than I am), then go for it! The pressure cooking time is generally about half the time as unsoaked. One last point to discuss: the pressure release. I think it’s worth it to let your pressure cooker release naturally, or at least for as long as possible before you open the pot. This helps offset some of the appearance problems, resulting in fewer blow-out beans — though you’ll still get some. I usually let the pot release pressure naturally until the point when I need the beans, then I hit the pressure valve to release it the rest of the way. Tips for Success Add a tablespoon of oil: This helps reduce foaming as the beans cook, which can sometimes clog up the pressure valve and interfere with cooking. Add a teaspoon or two of salt: This is your only opportunity to season the beans on the inside, so be sure to add some salt to the pot. Start with one teaspoon with your first batch and see how you like the flavor. I usually add two teaspoons to my beans. Add flavoring ingredients! Flavorful add-ins like garlic, onions, and bay leaves make beans even tastier. Add them at the start of cooking along with the oil and salt. Always use enough liquid to cover your beans by a few inches: Beans absorb a lot of liquid during cooking. For one pound of beans, eight cups of water is usually plenty. You can experiment with reducing the amount of liquid, if you like, but be careful of reducing it too much or your beans won’t cook properly. Don’t fill the pot more than halfway full with liquid: This is a precaution against overflow due to foaming during cooking. Adjust the cooking time as needed: Think of the cooking times I give below as a starting point, then adjust the time in subsequent batches to suit your particular taste. Try the lower end of the time range if you want firm beans for things like salads and tacos, or cook for more time if you want softer beans for things like hummus, refried beans, or soup. Also, consult the manual that came with your pressure cooker. The times I give below are based on my testing with an Instant Pot (which I found to be consistent with the cooking times recommended in the Instant Pot manual); cooking times may be slightly different for your particular model. Using beans in a recipe: One 15-ounce can of beans holds about 1 3/4 cups cooked beans, so substitute accordingly in your recipes. For reference, one pound of dried beans makes about five cups of cooked beans. |
Emma Christensen | No need to soak your beans! You can make a fresh pot of beans in the pressure cooker in about an hour. | Emma Christensen | No need to soak your beans! You can make a fresh pot of beans in the pressure cooker in about an hour. | 30 minutes | about 5 cups cooked beans | ||
269 | 2017-09-25 03:06:09 | How to Dry Sauté Mushrooms | 1/2 to 1 pound of fresh cremini, button, or porcini mushrooms, cleaned and sliced 1/4-inch thick Sprinkle of salt (optional) | Work with fresh mushrooms. Old mushrooms that are a bit dried out won't have enough moisture for this method. I find a relatively stick-free pan like cast iron or hard anodized aluminum works well. If you have a non-stick-free pan, you'll need to stir more frequently to keep the mushrooms from sticking to the pan in the beginning. | 1 Add mushrooms to a hot pan: Heat a large relatively stick-free skillet on high heat. Add the sliced mushrooms and stir. Lower the heat to medium high. You can sprinkle the mushrooms with salt at any point during the cooking process. 2 Stir frequently. Once the mushrooms heat up to a certain point, they will start releasing their moisture. Moderate the heat so that the mushrooms are hot enough to release moisture, but not so hot as to get too browned or dry up. 3 When the mushrooms have given up most of their moisture, remove from heat (about 5 to 10 minutes). Swirl in a little butter for flavor, sprinkle with salt, pepper, or parsley, deglaze the pan with some marsala, or use the cooked mushrooms as part of another recipe. |
Do you know the easiest way to cook mushrooms? Here’s a method I’ve been using for years. It’s called “dry sautéing”. You cook sliced mushrooms in a hot pan without adding any fat, liquid, or sauce. As the mushrooms heat up in the pan, they release their juices and cook in their own liquid. Towards the end of cooking (after about 5 to 10 minutes), once the mushrooms have released much of their moisture, you can swirl in some butter for added flavor if you want. But the cooking of the mushrooms themselves doesn’t require anything but heat. Here’s a quick video of the process: Even if you do add butter in at the end, you’ll need much less than you would have if you started out cooking the mushrooms in butter at the beginning. This is an excellent way to prepare mushrooms for use in a recipe that already has sufficient fat, but needs cooked mushrooms, like for a stew or casserole. |
Elise Bauer | Easiest way to cook mushrooms? Here's how to dry sauté them—cook them without any fat! | Elise Bauer | Easiest way to cook mushrooms? Here's how to dry sauté them—cook them without any fat! | 5 minutes | 10 minutes | ||
270 | 2017-09-25 03:06:16 | How to Cut and Core Cauliflower | One head of cauliflower | 1 Pull leaves off base of cauliflower. 2 Cut cauliflower in half from the top of the crown through the stem. 3 Lay the cauliflower halves cut side down on the cutting board and cut them vertically again. 4 Lay the cauliflower quarter on the cutting board and angle the knife so that it cuts out the core. Repeat with remaining quarters of cauliflower. 5 Pull apart the cauliflower florets. |
Are you prepping cauliflower by cutting out the core first and then breaking the head into florets? (No shame in this, it’s how I did it for 40 years until my friend Chef Kathi Riley set me straight.) There’s an easier way. Cut the whole head into quarters first, and then angle the knife to cut out the cores. | Elise Bauer | How to quickly, easily, and safely core and cut cauliflower! | Elise Bauer | How to quickly, easily, and safely core and cut cauliflower! | |||||
271 | 2017-09-25 03:06:17 | How to Freeze Whipped Cream | Leftover whipped cream | Any whipped cream can be frozen - sweetened or unsweetened, plain or with other ingredients mixed in. Whipped cream that has been stabilized with some cornstarch or cream cheese tends to keep its shape a little better when thawed. Be sure to transfer the frozen whipped cream to a freezer container within a day or two; it can quickly start to pick up off-flavors in the open air of the freezer. |
1 Line a baking sheet with parchment (or a Silpat) and spoon the whipped cream on top in small mounds. If you're feeling fancy, you can pipe the whipped cream in pretty twists using a piping bag. Aim for single-serving portions. 2 Freeze overnight, until the whipped cream is frozen solid. 3 Peel the whipped cream off the parchment and store. Transfer the frozen whipped cream mounds to a freezer bag or other freezer container. Don't worry if the edges crumble a little as you handle the mounds; this is normal. The whipped cream is best used within a month, but will keep for up to three months. (You may notice that it picks up off-flavors from the freezer over time.) 4 To use the whipped cream: The frozen whipped cream can be placed directly on top of hot cocoa or coffee and served. You can also place the mounds on top of a dessert: place on top of the dessert and allow to thaw at room temperature for about 15 minutes before serve. |
I know, I know. Who in the world has a problem with leftover whipped cream? But let’s imagine a hypothetical situation wherein you have misjudged your guests’ enthusiasm for whipped cream-topped pie following a big holiday meal, and now you find yourself faced with a fairly large amount leftover. Do you throw it away? Do you save it, knowing that it will likely lose its billowy magic over the next few days? Let me offer a third option: Freeze your leftover whipped cream for later. Whipped cream freezes – and thaws – surprisingly well. Just drop mounds of it onto a parchment-lined baking sheet and freeze overnight. The next day, peel off the frozen whipped cream clouds and transfer them to a freezer bag or container for longer storage. When a situation arises for a few spoonfuls of whipped cream, just pull out what you need. In my opinion, the very best use of these frozen whipped cream puffs is to top a hot mug of cocoa or coffee. Not only do they melt slowly into the hot beverage, providing time-release doses of cream, but they take the edge off a steaming hot cup (without cooling it too much!). You can also use the leftover whipped cream to top a slice of pie or other dessert – yes, this works! Place the frozen whipped cream on top of your dessert, then let it sit at room temperature for 15 minutes or so to thaw before serving. As a dessert topping, the whipped cream holds its shape quite well without becoming grainy or separating, but it does lose some of its perkiness. The frozen edges also have a tendency to crumble as you handle them, as well. This is perfectly acceptable for a midweek dessert casual family gathering, but less ideal for situations where looks are important, like a dinner party or a special occasion. For those, I’d recommend making a fresh batch of whipped cream. |
Emma Christensen | Leftover whipped cream? Just freeze it! This method is perfect for topping hot cocoa or making a midweek dessert feel extra-special. | Emma Christensen | Leftover whipped cream? Just freeze it! This method is perfect for topping hot cocoa or making a midweek dessert feel extra-special. | ||||
272 | 2017-09-25 03:06:21 | 3 Tips for Making Crispy Waffles | If you, like me, have a true passion for Saturday morning waffles, then you understand the importance of crispiness. Golden, crispy waffles, good. Limp, spiritless waffles, bad. Here are three tips to guarantee crispy buttermilk waffles every time. I gave the “crisp factor” a lot of thought as I worked on our recipe for Classic Buttermilk Waffles. Even though the waffles looked beautiful and tasted exactly right, I found that they would lose their crispness within minutes of coming off the waffle iron. This would not do. The problem is moisture. You need some of it to make sure your waffles are tender, but too much and that extra moisture will quickly soften the waffle’s outer crust. Buttermilk is also a tricky ingredient because it tends to make a heavier batter, which results in less crispy waffles. I have three suggestions that will help. 1. Make sure your waffle iron is hot. A hot waffle iron makes a huge difference when it comes to crispy waffles, even more than brushing the iron with butter (though that is, of course, delicious). A hot iron means that that the waffles start cooking the instant they hit the griddle. You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn’t hot, none of this happens and the waffles will be soggy and squishy. To make sure your waffle iron is hot, let it warm for at least five minutes before you start making waffles. Some waffle irons may take longer to heat. Check that it’s ready by flicking a drop of water on the griddle; if it sizzles and evaporates right away, you’re good to go. 2. Swap half the buttermilk for milk. Milk helps make a thinner, more liquidy waffle batter, which in turn makes lighter and crispier waffles. I’ve found that swapping half the buttermilk for regular milk gives you this lighter texture without sacrificing the rich flavor of the buttermilk. (You can also exchange the buttermilk entirely for milk if you want!) I prefer using whole milk or 2% milk for the flavor, but you could definitely use skim milk or almond milk if that’s what you have. 3. Bake the finished waffles in the oven. It seems redundant to cook the waffles in a waffle iron and then bake them a second time in the oven, but this is the best method I know for making waffles with a long-lasting crisp. Even the best waffle irons can fall short when it comes to steaming off all the moisture during the brief window of cooking time. Putting the waffles in the oven helps keep this evaporation process going without the risk of burning your waffles. As a bonus, it keeps the waffles warm until you’re ready to serve! Before you start cooking your waffles, preheat your oven to 250F. Place a wire cooling rack inside a baking sheet and place it in the oven. The cooling rack helps lift the waffles off the baking sheet and allows air to circulate on all sides. As you finish cooking each batch in the waffle iron, transfer the waffles to the oven. Arrange them in a single layer so they crisp evenly and no steam is trapped between layers. Once one round of waffles has crisped for a few minutes, you can stack them to make room for the following batches. Let the waffles crisp for 5 to 10 minutes; much longer and they can start to dry out too much. These three tips have made the big difference in my Saturday morning waffle game recently. Even though I’ve been talking specifically about my buttermilk waffles here, these tips really apply to any (and every) batch you make. Do you have any tried-and-true tips for guaranteeing crispy waffles? |
Emma Christensen | Three easy tips for perfectly crispy waffles, every time. | Emma Christensen | Three easy tips for perfectly crispy waffles, every time. | |||||||
273 | 2017-09-25 03:06:28 | How To Make Jam in the Microwave | 2 to 3 cups berries or diced fruit 1/4 to 1/2 cup sugar, honey, or other sweetener 1 to 2 tablespoons lemon juice, to taste Equipment: 8-cup glass measuring cup or microwave-safe mixing bowl Heat-proof spatula Oven mitts Half-pint canning jars or other small refrigerator container, for storing | You can also cook this small batch of jam on the stove-top. Simmer gently over medium heat, stirring occasionally, for about 15 minutes or until it reaches a loose jam consistency. | 1 Prepare the fruit: Remove all seeds, cores, pits, or other non-edible parts. Peels can be left or removed. Cut larger fruits like peaches and strawberries into small pieces. Berries can be left whole. 2 Macerate the fruit and sugar: Toss the prepared fruit with 1/4 to 1/2 cup of sugar or other sweetener and 1 to 2 tablespoons of lemon juice (to taste) in an 8-cup glass measuring cup or microwave-safe mixing bowl. If you're using berries, lightly mash them to release their juices. Let the fruit macerate for at least a half an hour, until the sugar is dissolved and the fruit looks syrupy. 3 Microwave for 10 minutes, stirring halfway: Microwave the fruit, uncovered, at full power for 5 minutes. The fruit juices will bubble up as the fruit cooks, quadrupling in volume. Carefully remove the bowl using oven mitts (the glass will be hot), and stir the fruit. It will look quite loose and liquidy at this point. Return to the microwave and cook another 5 minutes. 4 Stir the fruit again: Remove the fruit from the microwave with oven mitts and stir it again.The jam will probably still look fairly syrupy at this point. Mash the fruit against the sides of the bowl if you'd like a smoother texture, or leave it as is for a chunkier texture. 5 Continue to microwave in 2 to 3 minute intervals. Stir the jam between each interval and continue cooking until the liquid concentrates to a sticky syrup that coats the back of the spatula and falls in heavy drips back into the bowl. Don't worry if the jam still seems a little loose at this point; it will set more firmly as it cools. Total cooking time is usually around 15 minutes for most fruits. If you're unsure whether the jam ready, it's best to err on the side of caution. Over-cooking can cause the jam to crystallize and harden. If the jam still seems loose after it cools, return it to the measuring cup and cook it a few more minutes. 6 Cool and store the jam: Transfer the jam to a canning jar or other storage container. Let it cool, uncovered, on the counter. Once cool, cover and store in the refrigerator for several weeks or freeze for up to 3 months. |
This one goes out to all of you who really want to make jam, but just lack the time, energy, counter space, or mental fortitude for a large canning project. Microwave jam is ready in under 20 minutes and makes one perfect little jar of jammy goodness. Here’s everything you need to know. When I first stumbled upon Elise’s recipes for Microwave Strawberry Jam and Microwave Fig Jam, I thought, “No way.” No way that making jam could be that easy. No way that it could be as good as “real” jam. Consider me a convert. I have now tried this microwave method with blueberries, peaches, and strawberries, and the results have been nothing short of jam heaven. This jam is just as sweet and spoonable as any other homemade or store-bought jam. You can spread it on toast, swirl it into ice cream, or just eat it straight from the jar. No judgment. This jam is ideal for whenever you have a few fruits going soft on the counter or if you scored an extra pint of berries at the farmers market. Two to three cups of chopped fruit or berries will give you about a cup of jam. Since we’re not actually canning this jam – it goes straight into the fridge – you can use any kind of sugar you prefer. Regular sugar, honey, brown sugar, agave, and maple syrup all work well. Between 1/4 cup to 1/2 cup is usually enough to sweeten the fruit and give it a good jammy texture. The microwave is really a perfect tool for making a small batch of jam like this. It cooks down a few cups of fruit very quickly and efficiently, making a concentrated jam in about 15 minutes of cook time. The jam will bubble up quite a bit as it cooks and nearly quadruple in volume. Be sure to use a microwave-safe bowl with at least an 8-cup capacity and stir the jam every few minutes. Also, use oven mitts when removing the bowl from the microwave since it will become quite hot. The only truly tricky moment comes in judging when the jam is done. In my experience, 15 minutes of total cooking time is a good average for most fruits. However, the jam will still look a bit syrupy and un-jammy at this point, so the temptation is always to cook it a little longer. My advice is to resist that temptation. The jam is ready when the syrup coats the back of the spatula and falls in big, heavy drips back into the bowl. It will set more firmly as it cools, and cooking it longer can cause the sugar to crystallize and harden. Don’t stress yourself out about it if you’re not sure – just let it cool and see how thick it becomes. If it’s still seems too loose, just stick it back in the microwave and give it another round of cooking. Stash this jam in the fridge or the freezer. It will keep for several weeks in the fridge, or for about three months in the freezer. Tips for Success! Chunky vs. smooth jam: Change up the texture of your jam just by chopping your fruit into larger or smaller pieces. For a smoother jam, you can also puree it before cooking, or mash the cooked fruit against the side of the bowl as you stir. Use an 8-cup capacity, microwave-safe bowl: The jam will bubble up quite a bit and quadruple in size as it cooks, so be sure to use a large bowl. Use oven mitts when moving the bowl from the microwave. Stop cooking when the jam is concentrated, but still syrupy: The jam will still look slightly loose when done, but it will firm up as it cools. Resist the temptation to cook it for longer. |
Emma Christensen | Easy microwave jam! Ready in under 20 minutes. Strawberry jam, peach jam, blueberry jam, or any other fruit jam you like. | Emma Christensen | Easy microwave jam! Ready in under 20 minutes. Strawberry jam, peach jam, blueberry jam, or any other fruit jam you like. | 5 minutes | 15 minutes | 1 to 1 1/2 cups of jam | |
274 | 2017-09-25 03:06:33 | How To Make Cold Brew Coffee | 1 cup (4 ounces / 113 grams) whole coffee beans 4 cups water Special Equipment Coffee or spice grinder 1 1/2 quart (or larger) glass, ceramic, or plastic container (I use a 2-quart canning jar) Small strainer Cheesecloth or cotton flour sack cloth (I like these) Bottle or jar, for storing your cold-brew | If you normally have your coffee ground when you buy it, ask for it to be ground on a coarse setting. You'll need a scant cup (or 4 ounces) for this recipe. You can also make cold-brew coffee in a French press. Steep the coffee overnight, then press to separate the grounds from the coffee. Transfer the coffee to a bottle or jar for longer storage. | 1 Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds. 2 Combine the coffee and the water: Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water. 3 Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same. 4 Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer. 5 Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week. 6 Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave. |
If you crave a good iced coffee in the summer, but loathe the way so many end up tasting watery or overly bitter, then there’s only one solution: cold brew coffee. This method guarantees a smooth and icy cup, every time. Making cold brew coffee is no great secret, nor does it require the ninja-level skills of a trained barista in order to master. You don’t even need much special equipment beyond a large container for making the coffee and a strainer. Here’s how it works: Grind the coffee coarsely, which you can do yourself at home or wherever you buy the beans. Combine the grounds with water, then let it steep overnight, or for around 12 hours. During this time, the coffee slowly infuses into the water, creating a strong, concentrated brew. Strain the next morning, and you’re ready to go. This coffee-making method has a few things going for it. The slow infusion pulls all the great coffee flavor from the beans (and, yes, the caffeine – not to worry!), but leaves behind most of the compounds that can make coffee taste bitter and sour. Cold brewed coffee is incredibly smooth and almost sweet-tasting. Perfect for iced coffee. You can also adjust the concentration of your cold brew coffee, making it stronger or less strong to suit your taste. Start with one cup of beans steeped in four cups of water. This will make a fairly concentrated coffee on its own, but it’s perfect for pouring over ice or mixing with milk – or both. If that ratio of beans to water isn’t quite to your taste, adjust it up or down until you hit the perfect balance for you. I also really love that this method for making coffee actually saves me time in the morning. I make a big batch over the weekend, starting it on Saturday or Sunday night and straining it the next morning, and then stash it in the fridge for an easy coffee fix all week long. Cold brewed coffee can be served iced or piping hot, dealer’s choice. You follow the same method for making the coffee either way, and then either serve it over ice or warm it up in the microwave for a hot cup. When warming it for hot coffee, I often add a splash of water to dilute the coffee before warming. But this, again, is a matter of personal taste. Ready to give cold brew coffee a try? Below is everything you need to know to make your own batch at home. Tips for Success Make sure your beans are coarsely ground: Beans that are ground to a sandy powder, like for drip coffee, can result in an over-infused coffee and make the strained coffee gritty and muddy. Your beans should look like coarse cornmeal, or even slightly rougher. Use filtered water, if possible: This is just good coffee advice in general, really. Your cup of coffee will have a cleaner, sweeter flavor if you use filtered water to make it. Steep for at least 12 hours: It’s fine to cut this time a little short, but don’t get too stingy. The coffee needs this full time to fully infuse the water. Straining too early can give you a weaker cup of coffee. Also be careful of over-steeping, which can start to extract some of those bitter flavors we’re hoping to avoid. I’d say not to steep for more than 15 hours or so. Chill your cold brew with coffee ice cubes: Want a totally undiluted coffee experience? Make coffee ice cubes to chill your iced coffee! |
Emma Christensen | Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again. | Emma Christensen | Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again. | 10 minutes | About 3 cups | ||
278 | 2017-09-25 03:06:35 | How to Grill Pizza | Pizza dough (if using our pizza dough recipe note that it makes enough dough for 2 pizzas) Olive oil Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni Some flour or corn meal for dusting the cookie sheet or pizza peel | Make pizza dough from scratch using our pizza dough recipe. Alternatively, you may be able to find prepared pizza dough, in the frozen foods section, at your local supermarket. | 1 Make the pizza dough or use prepared pizza dough. 2 Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish. 3 Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process. Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking. 4 Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes. 5 After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets. 6 Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step. 7 Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy. 8 Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Slice and serve! |
The first time I heard of making pizza on a grill all I could think of was, why would anyone want to do that? Now that I’ve done it more than a few times I can think of several reasons, the first being who wants to heat up an oven to 450°F or higher on a hot summer day? If you use a grill to make pizza, you can keep the heat outside where it belongs. Grills also better mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza great flavor that you simply cannot get from a regular oven. It’s also easy! No, the pizza dough does not fall through the grill grates. Assuming you’ve properly heated the grill, your dough will form a lovely lightly browned crust. The trick is that you cook the plain dough first, on one side, on the grill. Then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking. This is a quick how-to on the grilling steps. I’m assuming that you already have pizza dough ready to go, but if not, we have a great recipe here on our homemade pizza post. Here’s a suggestion. Make a double batch of the dough, then divide it, wrap it in plastic and freeze it. Then, when you want pizza for dinner, take the dough out of the freezer and put it into the fridge before you go to work, and when you come home take it out of the fridge and put the dough on the counter to warm while you heat up the grill. Updated from the recipe archive. First posted 2010. |
Elise Bauer | Step-by-step instructions for using your grill, gas or charcoal, to make homemade pizza. | Elise Bauer | Step-by-step instructions for using your grill, gas or charcoal, to make homemade pizza. | ||||
279 | 2017-09-25 03:06:38 | How to Steam Hard Boiled Eggs | 1 If you are using a steamer basket, fill a saucepan with as much water as needed to reach the bottom of the steamer basket (about 1 inch or so). If you are not using a steamer basket, just fill the bottom of a saucepan with 1/2 inch of water. 2 Heat the water on high heat until it is boiling and producing steam. Turn off the heat and gently place the eggs at the bottom of the steamer basket or the bottom of the pan. Turn the heat back on again to medium high, and cover the pot. This method works best if the eggs are in a single layer, but you can double them up as well, you'll just need to add more time to the steaming time. 3 Set your timer for 6 minutes for soft boiled, 10 minutes for hard boiled with a still translucent and bright yolk, or 12-15 minutes for cooked-through hard boiled. If you have doubled up the eggs in the pan and they are not in a single layer, you may need to add a couple minutes or so to the cooking time for hard boiled. The size large eggs used in these photos were cooked to my satisfaction after 15 minutes when I cooked 6 in a single layer, and 17 minutes when I cooked 12 in the pan. Note that many things will influence the steaming time, including altitude and the size of the particular eggs you are using. I recommend removing one egg a couple minutes before you think it should be done, rinsing it with cold water, and breaking it open to see if it is done enough for you. 4 Remove eggs with a slotted spoon to a bowl of cold water or ice water, or run cold water directly into the pan to cover the eggs and quickly cool them down. |
Pssst! You want to know the best way to make hard boiled eggs? Steam them! That’s right, forget about boiling the eggs, just steam them in a steamer basket. Some of the air from the hot steam permeates the egg shell making the egg more easy to peel. Now I love my tried and true method for cooking hard boiled eggs, mostly because I can space out on the timer and the eggs will still turn out fine, not green and overcooked. But sometimes they’re hard to peel. If I truly must have easy to peel eggs (for making deviled eggs or something else that requires beautiful peeled eggs), then I steam them, and pay attention to the timer. Even with perfectly fresh farm eggs, I’ve never had difficulty peeling a steamed egg. |
Elise Bauer | The best way to hard cook eggs? Steam them! That way they peel easily. | Elise Bauer | The best way to hard cook eggs? Steam them! That way they peel easily. | 15 minutes | |||||
280 | 2017-09-25 03:06:44 | Perfect Popcorn | 3 Tbsp coconut, peanut, or canola oil (high smoke point oil) 1/3 cup of high quality popcorn kernels 1 3-quart covered saucepan 1 Tbsp or more (to taste) of butter (optional) Salt to taste | Make sure the inside of the pot is completely dry before heating the oil in it, or else the oil will sputter. | 1 Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt. 2 Put 3 or 4 popcorn kernels into the oil. 3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time. 4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns. 5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. (Here's more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute. 6 Salt to taste. Additional tips: From the comments section a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn. b Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese. |
Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan. Until my mother showed me her way of cooking popcorn, I usually took the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you. My mother’s method of making popcorn not only pops almost every kernel, it also prevents the kernels from burning. She first learned this technique decades ago from the back of a popcorn box. Her approach allows the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels (usually none) and fewer burnt kernels (again, usually none). Ever since we first posted this how-to in 2005, it has been one of the most popular recipes on the site. Enjoy! |
Elise Bauer | How to make a perfect batch of popcorn, with no burnt kernels! Easy stove-top popcorn recipe. | Elise Bauer | How to make a perfect batch of popcorn, with no burnt kernels! Easy stove-top popcorn recipe. | 10 minutes | Makes 2 quarts, a nice amount for two people, or for one hungry one. | ||
281 | 2017-09-25 03:06:47 | How to Caramelize Onions | Several medium or large onions, yellow, white, or red Olive oil Butter (optional) Salt Sugar (optional) Balsamic vinegar (optional) | Quantities depend on how much caramelized onions you wish to make. In this example, 5 large raw onions yielded about 2 cups caramelized onions. | 1 Cut the onions root to tip: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions. Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness. The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together. 2 Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan. 3 Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions. Store refrigerated for several days in an air-tight container. |
Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. You can use onions prepared this way on top of steak, or for onion soup, tarts, pizza, or onion dip. Or you can do what I did with this batch, eat it straight up. What are your favorite dishes to make that use caramelized onions? Please let us know in the comments. By the way, I put together a time-lapse video of the caramelization process, which you can see at the end of this post. Enjoy! |
Elise Bauer | How to slowly caramelize onions to bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize. Video included. | Elise Bauer | How to slowly caramelize onions to bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize. Video included. | 10 minutes | 45 minutes | ||
282 | 2017-09-25 03:06:53 | How to Chop an Onion | 1 onion | 1 Onions have two ends—a stem end, and a root end. Place the onion on a cutting board with the stem end pointing to the side. Hold the onion firmly with one hand, and with the other hand, cut about 1/2-inch from the top of the stem end of the onion with a sharp chef's knife. Then, turn the onion around and make a shallow cut (maybe 1/8-inch) off the root end, cutting off the stringy roots, but leaving the hard root core intact. 2 Place the onion large-cut side down on the board (with the shallow root cut side on top). With the onion stabilized on the board, position the chef's knife directly over the root end of the onion and cut straight down to cut the onion in half. Place the onion halves cut side down on the board to minimize exposure to the eye-hurting fumes coming from the cut sides of the onion. 3 Peel back the onion skin of one of the onion halves. There is no need to pull it all the way off if it is still attached to the root end. 4 Place the onion half large-cut-side down on the cutting board. Make lengthwise cuts into the onion, from root end to stem end, with the knife tip almost all the way to the root end (but not cutting through the root end). Cut at an angle as you go around the onion, with the blade aimed toward the center of the onion. The number of cuts depends on how big a chop or slice size you want, fewer cuts for thick slices or roughly chopped, more cuts for thin slices or finely chopped. 5 Once you are finished making angled lengthwise cuts, make cross-wise cuts. Hold the onion firmly with your fingers curled so that your knuckles press against the side of the knife as you cut the onion (this protects your fingertips from getting cut). As you make cuts from the end of the onion, scoot your hand back, using your knuckles a guide for the knife. |
So, do you like chopping onions? Most people I know don’t, because not only can it be a hassle, cutting onions can also make you cry. But here’s the thing, if you know how to properly cut an onion, it’s easy, safe, and relatively tear-free. Of all the cooking skills I’ve learned over the years, this is the one skill that has made the most difference in terms of making cooking enjoyable. I don’t worry about chopping off a fingertip, and rarely do I cry over onions (other things yes, onions no). So what’s the trick? Everyone will tell you that it helps to use a sharp knife. Well, a sharp knife will make cutting anything easier. But the reality of a home kitchen is that our knives aren’t always as sharp as we would like them to be. Which is why it’s even more important to learn how to cut an onion properly—stabilizing the onion as much as you can throughout the cutting process, and holding the onion in a way that protects your fingers. The trick to avoiding tears is to keep your exposure to the cut sides of the onion to a minimum. When an onion is cut, fumes are released that irritate the eyes. So when you cut an onion in half, keep the cut sides down on the cutting board. When you first start to make cuts into the onion, keep the onion together so you don’t expose the cuts. When you make the final cuts to the onion, work fast and move the chopped onions into a bowl, away from your eyes, quickly. I made short (about a minute long) video of how I cut onions to demonstrate, and the more detailed instructions follow. Hope this helps any of you who struggle with cutting onions! |
Elise Bauer | How to chop an onion, safely, easily, and with minimum tears! Video plus step-by-step photos. | Elise Bauer | How to chop an onion, safely, easily, and with minimum tears! Video plus step-by-step photos. | 2 minutes | 1 chopped onion | |||
283 | 2017-09-25 03:06:54 | The Easiest Way to Microwave Corn on the Cob | 1 ear of corn, husk on | These instructions are for one ear of corn. If you want to microwave more than one ear at a time, increase the cooking time by 4 minutes for every ear of corn. | 1 Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes. 2 Use a kitchen towel or pot holder to remove corn from the microwave (it's hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem. 3 Slip off the husk and silk. That's it! | A video came my way on Facebook the other day for a drop dead easy way of cooking corn on the cob. Like my favorite grilling method for cooking corn, you don’t shuck the corn first, but leave it in its husk. After a few minutes on high, you remove the corn from the microwave, cut off the bottom, and cleanly slip off the husk and silk. Perfectly cooked corn with no mess! This I had to see for myself. You know what? It works! It is probably not the most efficient way to cook corn if you are cooking more than a couple ears. In that case it’s faster and easier to steam or boil. But since I’m often cooking for one, and I have the patience of a hummingbird, I like the idea of quickly cooking one ear of corn in the microwave. I also like cooking the corn in its husk. Cooked this way, the corn steams in its own juices and absorbs flavor from the husks, resulting in a wonderful, undiluted corn taste. If your corn if farm fresh, you don’t even need butter. (But don’t let me stop you!) The YouTube video that inspired this experiment can be found here. (It’s charming.) I made my own video (only 22 seconds long). Take a look! |
Elise Bauer | Cooking corn couldn't be easier! In the microwave, husk on, four minutes. Cut off bottom. Slip off husk. It works! | Elise Bauer | Cooking corn couldn't be easier! In the microwave, husk on, four minutes. Cut off bottom. Slip off husk. It works! | 5 minutes | |||
284 | 2017-09-25 03:06:59 | How to Make Perfect Hard Boiled Eggs | 1. Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches. 2. Heat the pot on high heat and bring the water to a full rolling boil. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. 3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more. Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. If it's not done enough for my taste, I'll cook the other eggs a minute or two longer. I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked. 4. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water. I find it easiest to peel the eggs under a bit of running water. The best way to store hard boiled eggs is in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered. They should be eaten within 5 days. |
I love hard boiled eggs. They’re great for deviled eggs, egg salad, or just eating plain with a sprinkle of salt. Used to be that people were scared of eating eggs because of the cholesterol in the egg yolks. Not only has research found that eggs also raise the good cholesterol that bodies need, but the latest Federal dietary guidelines no longer warn against dietary cholesterol which made people limit the eggs in their diet in the first place. When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste. Here’s my method for how to cook hard boiled eggs so that they don’t get over-cooked. |
Elise Bauer | Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time. | Elise Bauer | Hard boiled eggs recipe. Tips for how to boil eggs so they come out perfectly every time. | 12 minutes | |||||
285 | 2017-09-25 03:07:06 | How to Cut and De-Seed a Pomegranate | 1 Pomegranate juice stains. So before you begin to cut into one, make sure you are wearing something that you don't care too much about, like an old t-shirt. The juice will stain a wood cutting board (you can use vinegar or lemon juice to get the pink out) so you may want to cut on a plastic cutting board. Work close to the sink, making cuts and then moving the pomegranate over a large bowl to open. 2 With a sharp knife, slice 1/4-inch off of the stem end of the pomegranate and place the pomegranate cut side down on the cutting board to stabilize it. The pomegranate's blossom end, the one that looks like a crown, should be on top. 3 Use a paring knife to cut a circle, angling in, around the crown of the pomegranate, cutting it out. 4 Notice the gentle ridges along the outside of the pomegranate. Use your knife to cut along those ridges, just through the red part of the pomegranate skin, from blossom end to stem end. You should make about 6 cuts. If you can't feel the ridges, don't worry about it, just make several gentle cuts (not so deep as to cut any of the seeds underneath) from top to bottom around the pomegranate. 5 Use your fingers to gently pry open the pomegranate. It should open easily, exposing the seeds (more accurately called arils). Continue to open the sections, if you've made 6 cuts, you can pry open 6 sections. It helps to work near or over a large bowl, so that as you open the fruit, any loose seeds find their way to the bowl. 6 Working over a bowl, use your fingers to pry away the seeds from the peel and membranes. If you like, you can fill the bowl part way with water. The seeds will sink to the bottom of the water while pieces of membrane will float to the top, making it easier to separate the membranes from the seeds. If you are concerned about staining your counter top, you can pry open the pomegranate and remove the seeds underwater. Once you are done stripping the pomegranate seeds from the skin and membranes, skim the membranes from the top of the water, and strain the seeds from the water. Put the seeds into a serving bowl and munch away. Remember to be careful about where you are eating them. Seeds falling onto a light carpet and then getting squished will cause staining. Eat immediately or store chilled in an airtight container for 3-4 days. If you want to make juice from the seeds, pulse a cup at a time in a blender, just enough to break the seeds, and then use a rubber spatula to push the juice through a fine sieve. Add sugar to desired sweetness level. 2 large pomegranates will generally yield 1 cup of juice. Note that pomegranates are very acidic and will react with metals such as aluminum or carbon steel. How to freeze pomegranate seeds Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrange them in a single layer on a rimmed baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen, put them into a freezer bag or container and store them in the freezer. |
Late October, early November is the season for pomegranates, pinkish red orbs filled with crunchy, juicy seeds (known as arils), bursting with flavor. You can get them at most supermarkets, but if you live anywhere near where they are grown, it’s best to get them at a local farmer’s market. Here you are most likely to find the ripest pomegranates – the ones whose peels are beginning to crack open, their plump, ripe seeds expanding beyond the peel’s ability to contain them. My parents have a big, beautiful pomegranate tree that fills with fruit every autumn. We wait until the last possible moment to harvest them, so their seeds have time to ripen to a deep red burgundy. Over the years we’ve experimented with pretty much every way possible to open and de-seed them. Some people cut them in half through the middle and use a wooden spoon to whack the arils out of the pomegranate. We have never found this method particularly effective with our pomegranates. It can be rather messy, and ends up bruising a lot of the seeds, especially if they are ripe and juicy. What follows is the method that we’ve settled upon, which, if done well, results in not one broken seed, and takes hardly any time at all. |
Elise Bauer | How to cut open and de-seed a pomegranate. Step-by-step instructions with photographs. | Elise Bauer | How to cut open and de-seed a pomegranate. Step-by-step instructions with photographs. | ||||||
286 | 2017-09-25 03:07:07 | How to Peel, Chop, and Grate Ginger | One firm, fresh piece of ginger root | Do you need to peel ginger? Not really, but you may want to for aesthetic reasons. I like peeling ginger with the edge of a spoon. Young ginger has such thin skin, you don't need to peel it at all. Older ginger, like what we typically find in the grocery store, has more papery skin that you may want to peel. If your ginger has been hanging around for a while and is a little shriveled, it won't peel easily with a spoon. You'll need a paring knife to cut away the peel. |
Peeling Ginger with a Spoon Hold a piece of ginger root firmly in one hand and the bowl of a metal spoon firmly in the other hand. (Note that you can also just break a lobe off of the ginger and peel only that.) Scrape the edge of the spoon against the ginger to peel off the skin. Work your way around the ginger root, peeling only as much as you think you will use. (The ginger will last longer if it is stored with the peel on.) Slicing and Cutting Ginger in Matchsticks (Julienne) 1 Ginger is quite fibrous. The fibers are in the direction of the root of the ginger and its lobes. Slice the peeled area of the ginger root, across the grain of the fibers, into coins. (Use the coins to make candied ginger!) 2 If your recipe calls for slivers of ginger or julienned ginger, stack two or three "coins" of the ginger at a time and cut them into matchsticks. Chopping or Mincing Ginger If your recipe calls for chopped or minced ginger, line up the ginger matchsticks cut in the previous step and make crosswise cuts. Grating Ginger The easiest way to grate ginger is to keep a knob of ginger wrapped in plastic in your freezer. When you need some grated ginger, pull it out of the freezer, scrape away the peel (if you want, it's not really necessary) of the area you want to grate, and grate the ginger with a microplane grater. Like we do when we slice ginger, grate across the grain of the fibers of the ginger. |
Ah ginger, my favorite wonder food. Add a little to honey and lemon tea to help fight a cold. Use it to spice up a stir fry. Make the most amazing gingerbread by including some grated fresh ginger in the batter. Or if you happen to have a lot of ginger to use up, you can candy it. Here’s a little tip that you may or may not know about ginger: it is very helpful for nausea. It is the only thing (and believe me, I’ve tried everything) that helps me with sea sickness. Pregnant women I have known swear by it. The root itself is rather gnarly, and can be a little bit challenging to peel and cut, so I’ve put together a quick how-to, starting with a short video of my preferred way to peel ginger, with a spoon! |
Elise Bauer | How to easily peel, slice, julienne, chop, mince, and grate ginger root. | Elise Bauer | How to easily peel, slice, julienne, chop, mince, and grate ginger root. | ||||
313 | 2017-09-25 03:07:08 | Tomato Pie | 1 9-inch pie shell (see pie crust recipe for homemade version) 1/2 cup chopped yellow or red onion (about 1/3 onion, diced) 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups (700 ml) chopped tomatoes 1/2 teaspoon kosher salt 1/4 cup sliced basil (about 8 large leaves)* 2 cups (8 oz, 225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella) 1/2 cup (120 ml) mayonnaise 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Freshly ground black pepper *To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices. |
If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion. | 1 Pre-bake the crust: Preheat your oven to 350°F (175°C). Pre-bake the pie shell in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned. If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. It helps to add some pie weights to hold the foil in place (I use several cups of dry pinto beans for this purpose). Pre-bake it for 15 minutes, then remove the foil, use the tines of a fork to poke a few small holes in the bottom of the crust (for venting), and bake for 10 more minutes. 2 Salt and drain the tomatoes: Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. 3 Layer pre-baked pie shell with onions, tomatoes, basil: Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes. 4 Make cheese mixture, spread over tomatoes: In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of freshly ground black pepper. The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes. 5 Bake: Place in oven and bake at 350°F (175°C) until browned and bubbly, anywhere from 25 to 45 minutes. |
Here’s one of the best loved recipes on the site—tomato pie! Perfect at the peak of summer tomato season. One of the great things about going on vacation is I get to hang out with my friends, and sometimes meet their friends, who sometimes have OMG-this-is-so-GOOD dishes that they bring over. This tomato pie recipe is a result of one of these encounters. The first time I heard of it (“tomato pie”, hmm, oooookaaaay) my brain suffered a little cognitive dissonance (never heard those two words, tomato and pie, joined at the hip like that before). Seconds after taking a bite however, I was begging for the recipe. It’s a savory pie, not sweet, filled with fresh garden tomatoes, sprinkled with basil, and held together with a mixture of mayonnaise and shredded cheese. The egg in the mayo acts as a binder to help hold the filling in place. Many thanks to Diane Connolly (aka Lady Di) who graciously wrote it out on some post-it notes for me at the dinner table. It is the first thing I cooked when I got back home. Think pizza meets cheesy bread and they make-out in a pie crust. The recipe lends itself to estimates. Handfuls of this, handfuls of that. I measured, but you could eyeball it and it would still work out. Feel free to change the cheeses around, play with the spices. I made a homemade pie crust, but for this recipe a good quality prepared crust would work fine. You could also bulk it up a bit more with a cup or so of fresh corn, or some small diced eggplant that has been lightly browned on the stovetop first. |
Elise Bauer | August 22, 2017 | Tomato Pie! Fresh chopped tomatoes, basil and onions, topped with mixture of shredded cheese and mayonnaise, baked in a pie shell. | Elise Bauer | Tomato Pie! Fresh chopped tomatoes, basil and onions, topped with mixture of shredded cheese and mayonnaise, baked in a pie shell. | 15 minutes | 55 minutes | Serves 6 |
317 | 2017-09-25 03:07:15 | Goat Cheese Bacon Pops | 6 slices bacon 4 ounces goat cheese 4 ounces cream cheese (lower fat is fine here, if you prefer) 1 tablespoon mild honey Pinch dried chili flakes (optional) 1/3 cup dried cherries (cranberries, blueberries, or other tart dried fruit works well, too) 1/2 cup lightly packed fresh herbs (I used parsley and chives) 1/2 cup unsalted pecan halves Special equipment: Appetizer skewers | Regular sliced bacon is better than thick-cut bacon for this recipe since it crumbles more easily, but thick-cut is also fine if that's what you normally buy. Packages of goat cheese sometimes go by the name "chevre" in the store. Either is fine. | 1 Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Drain on a paper towel. This can be done several days in advance; store in the fridge until needed. 2 Make the cheese mix: In a food processor, combine goat cheese, cream cheese, honey, chili flakes (if using), a pinch of salt and a pinch of pepper. Blitz for about 30 seconds, then scrape down the sides of the bowl and pulse a few more times to fully combine. Transfer to a small bowl and freeze for 10 to 20 minutes, until firm but not frozen solid. (The cheese can be mixed up to 2 days in advance; store in the fridge.) 3 Make the bacon topping: While the cheese mix is chilling, clean your food processor to make your filling. Place the dried cherries in the food processor and blend in 1-second pulses until they’re chopped into tiny bits. Add herbs and pulse another 5 or so times. Add bacon and pecans and pulse until the mixture looks crumbly. Do not over-mix or you will end up with bacony nut butter. Transfer coating to a bowl. 4 Roll the cheese into balls: Remove the cheese mixture from the freezer and roll into twelve little balls (a scant tablespoon each). Wetting your hands in cool water helps to cut down on the mess. 5 Roll the cheese balls in the bacon topping: Gently press the coating into the cheese to make it stick. 6 Stick a small stick or skewer into your cheese balls and store in the fridge until you’re ready to serve. The pops are best the day they are made, but will keep just fine in the fridge for several hours before serving. |
These goat cheese pops are like your own personal cheese ball. Each bite is the perfect balance of soft cheese, crumbled bacon, and crushed nuts. I’ve made these goat cheese lollipops for many different occasions over the years, from holiday gatherings to cocktail parties. Each time, people ask for the recipe. It’s one of those appetizers that people always remember and request again and again. For me, that’s a sign of success. The “recipe” couldn’t be easier. Just blend fresh goat cheese and cream cheese with a little bit of honey (for a touch of sweetness). Then roll the cheese into balls and coat each one with a crunchy, wildly flavorful mix of bacon, pecans, dried cherries, and herbs. The dried cherries can easily be replaced with dried cranberries or blueberries – heck, you could even do dried apricots or figs, if you like! Pistachios are also a fabulous alternative to the pecans, and they look beautiful too. You can cook the bacon several days in advance and mix the cheese up to two days in advance. Be sure to keep everything cold until you’re ready to assemble. Then store the assembled pops in the fridge until the moment before you serve them. This recipe is easily doubled for a crowd. These goat cheese bacon bites are fun and festive – the very definition of entertaining made easy. |
Sabrina Modelle | Easy goat cheese bacon pops! Such a fun and festive appetizer for any party or holiday gathering. Make-ahead. Gluten-free. | Sabrina Modelle | Easy goat cheese bacon pops! Such a fun and festive appetizer for any party or holiday gathering. Make-ahead. Gluten-free. | 25 minutes | 1 dozen pops | ||
318 | 2017-09-25 03:07:18 | Golden Cheddar Cheese Crisps | 6 ounces sharp cheddar (about 2 cups grated) 1/4 cup all-purpose flour 1 teaspoon paprika 1/8 teaspoon baking powder Pinch of cayenne pepper, to taste (optional) 1 tablespoon unsalted butter, at room temperature 1 tablespoon black sesame, poppy, coriander, or cumin seed | If you'd like, you can substitute another semi-hard cheese for the cheddar, like Swiss or Gruyere. The crisps are best the day they are made. If they've gone a little soft, just pop them back in the oven for a few minutes to warm them up before serving. They will re-crisp as they cool. | 1 Heat the oven to 350F. Line two baking sheets with parchment paper. Using the large holes of a grater, grate the cheese. 2 Make the crisp mix: In a bowl, combine the flour, paprika, baking powder, and cayenne. Add the butter, and mix with a fork or your fingers until blended in. Stir in the seeds. Add the grated cheese and toss with your hands to combine. 3 Form and bake the crisps: Mound tablespoon-size portions of the cheese mixture on the baking sheets, spaced 2 inches apart. Flatten them slightly with the back of the spoon. It's not absolutely necessary, but you can also use a 2-inch round cookie cutter as a mold to keep the cheese tidy if you like. Place the cutter on the baking sheet and drop a spoonful of cheese mix into it. Lift the cutter, level the cheese, and repeat until you have made all the crisps. 4 Bake for 9 to 12 minutes, or until golden. Let the crisps cool completely on the baking sheets. Lift the edge of the parchment to lift the crisps off the baking sheet, then peel them off. Store in an airtight container. |
These lacy little crisps are just what you need for an easy and stress-free holiday party. Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves. Be warned, however: It’s impossible to eat just one. These cheese crisps couldn’t be easier to make. Just grate some cheese, add a little flour and spice, and stir in a spoonful of crunchy seeds. You can drop them on a baking sheet with a tablespoon, but a 2-inch round cookie cutter helps keep the unwieldy little shreds of cheese from scattering. Use the cutter like a mold and drop spoonfuls inside. Don’t forget to line the pans with parchment, or you’ll never get the crisps off the baking sheet in one piece. Also be sure to leave a little space between each crisp. When the cheese melts in the oven, the mounds spread and flatten on the pan. Out of the oven, they will crisp as they cool on the pan. You’ll be able to lift and peel them easily off the parchment. I like to add a hefty pinch of spicy cayenne to these, but use your own discretion. You can vary the type of seed you use, too. I often just grab what I have in the cupboard. |
Sally Vargas | Lacy, crunchy Golden Cheddar Cheese Crisps! Stress-free easy party appetizer. Ready in under 30 minutes. | Sally Vargas | Lacy, crunchy Golden Cheddar Cheese Crisps! Stress-free easy party appetizer. Ready in under 30 minutes. | 15 minutes | 10 minutes | About 2 dozen crisps | |
321 | 2017-09-25 03:07:24 | Buffalo Chicken Dip | 1 8-ounce package cream cheese, softened 2/3 cup sour cream 2/3 cup mayonnaise 2 cups shredded cheddar or mozzarella 1/2 cup hot sauce, Frank's Buffalo Wing Sauce or any other favorite hot sauce 1 tablespoon dried parsley 1 teaspoon dried dill 3 cloves garlic, minced 1 1/2 teaspoon granulated onion 1 teaspoon salt 1 teaspoon black pepper 1 pound cooked chicken breast, shredded 1/4 cup cilantro, to top Vegetable sticks, crackers, or sliced baguette, to serve Special equipment: 9-inch pie or tart pan, 9-inch square baking dish, or other similarly sized baking dish |
Make sure your cream cheese has softened to room temperature before making this recipe; this makes it easier to mix with the other ingredients. | 1 Warm the oven to 350F with a rack in the middle position. 2 In the bowl of a stand mixer, combine the cream cheese, the sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated. 3 Add the shredded chicken. Mix on low until combined. 4 Bake until bubbly: Pour the mixture into a 9-inch pie pan, 9-inch square baking dish, or other baking dish. Bake for 30 minutes, or until the mixture is bubbling. Sprinkle the cilantro over the top and serve with immediately with vegetable sticks, crackers, or sliced baguette. |
It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all. I’m no different. My twist is to skip the bottled ranch dressing and make this dip from scratch. Ranch dressing is so easy to make with basic pantry ingredients, there’s really no need to ever buy the bottled version. This recipe uses a riff on Elise’s Homemade Ranch Dressing, but with sour cream in place of the buttermilk to give the dip a creamier texture. Also, to quickly shred the chicken needed for this recipe, just add your cooked chicken breasts to the bowl of a stand mixer outfitted with a paddle attachment. Turn the mixer on low and shred the chicken to a desired consistency. Place the chicken on a plate and set aside. No need to wash out the bowl before continuing with the recipe. My family takes football season very seriously. But in truth, I’m just there for the food. With this appetizer, I’m ready for kick-off! |
Megan Keno | Cheesy Buffalo Chicken Dip! Perfect for a Game Day party or tailgate. 30 minutes. | Megan Keno | Cheesy Buffalo Chicken Dip! Perfect for a Game Day party or tailgate. 30 minutes. | 10 minutes | 30 minutes | 6 to 8 servinces | |
323 | 2017-09-25 03:07:30 | Mozzarella and Tomato Skillet Pita Pizzas | 4 pita rounds, 8- to 12-inches 1 1/2 pounds fresh mozzarella 4 medium tomatoes, thinly sliced 1 pint mixed cherry tomatoes, halved Olive oil, for sprinkling Salt and pepper, to taste Large handful fresh basil leaves | 1 Prepare the pita rounds: Use scissors to cut around the edge of each pita to make two thin rounds. Separate the rounds and set them on baking sheet with the rough sides facing up. 2 Cut the mozzarella: Use a thin, sharp knife to slice the mozzarella as thinly as possible. It doesn’t matter if you don’t make even or perfect rounds. 3 Assemble the pizzas: Divide the mozzarella among the pitas. The cheese doesn't need to cover the rounds completely. Add a few slices of the large tomatoes, enough to almost cover the mozzarella. Fill in the gaps with cherry tomatoes. Drizzle with olive oil, then sprinkle with salt and pepper. 4 Cook the pizzas: Heat a cast-iron or other heavy skillet over medium heat for 3 minutes, until a flick of water sizzles and evaporates on contact. Add 1 pizza round and cover the pan. Cook for 3 to 5 minutes, or until the mozzarella melts at the edges. Use a wide metal spatula to lift the pizza out of the pan and transfer to a plate. Cook the remaining pizzas in the same way. (If you have more than one skillet, use them to cook several pizzas at once.) 5 Cut the basil: While the pizzas are cooking, prepare the basil. Stack the leaves on top of each other, then roll them up into a tube. Use a sharp knife to slice the tube thinly across. With your hands, fluff up the basil to separate the shreds. (Alternatively, just tear the basil with your fingers.) 6 Finish and serve: Sprinkle the hot pizzas with a pinch of salt and basil. Serve immediately. |
Please welcome guest contributor Sheryl Julian who shares this drop-dead easy way of making pizza in a skillet with pita bread! ~Elise Rather than yeast dough, these skillet pizzas are made on rounds of pita bread, which make an ideal pizza base because they’re thin but sturdy enough to hold toppings. The pizzas take just minutes to assemble and cook, and you don’t even have to turn on the oven. They’re a great option for pizza night when you don’t want to make dough yourself or order take-out. Pitas come in many sizes, from 8 to 12 inches across. Any size will work as long as it fits in your skillet. You’ll need at least one pita for each person. Use kitchen shears to open the pitas and then cut them in half to make two rounds. This makes a thin and crispy crust for your pizza. With the rougher side of the pita facing up, pile the rounds with fresh mozzarella and ripe tomatoes, and then cook your pizzas one at a time in a hot skillet covered with a lid. The pizzas cook best in a heavy skillet. Cast iron is great, but a heavy nonstick pan is fine. Use any lid that covers the pan; it doesn’t have to match the pan or be airtight. If you have two skillets, you can even invert one and use it as the lid! Once the cheese melts, sprinkle the pizzas with finely cut basil and serve right away. The French word for that pretty heap of finely cut basil leaves is “chiffonade,” though you can just tear the leaves with your fingers if a chiffonade feels too fussy for you. Sprinkle the basil over the pies just before serving so the basil stays bright green and aromatic. |
Sheryl Julian | Quick and easy caprese pita pizzas, cooked in a skillet! With tomatoes, mozzarella, basil, and pita bread. | Sheryl Julian | Quick and easy caprese pita pizzas, cooked in a skillet! With tomatoes, mozzarella, basil, and pita bread. | 5 minutes | 30 minutes | 4 servings (2 rounds each) | ||
324 | 2017-09-25 03:07:34 | Cheesy Zucchini Bites | 2 pounds of zucchini, grated (large holes of a box grater) 1/2 teaspoon salt 1/4 cup mayonnaise 3 eggs 3/4 cup diced fresh bread (without crust) 1/2 cup minced green onions (including green parts) 2 cloves garlic, minced, about 2 teaspoons 1 1/2 teaspoons grated lemon zest 1/4 teaspoon minced fresh rosemary 1/2 cup grated cheddar cheese 1/4 cup grated Parmesan cheese 1/4 teaspoon black pepper 2 teaspoons of olive oil to coat mini muffin tins Special equipment: 2 12-well mini-muffin tins |
1 Salt and drain the zucchini: Toss the grated zucchini with 1/2 teaspoon of salt and place in a colander to drain (in a sink or over a bowl). Let drain for 30 minutes to an hour. After at least 30 minutes, use your (clean) hands to press and squeeze the grated zucchini against the colander to release more moisture. Then use double layered sturdy paper towels or a clean tea towel to wrap up the zucchini and squeeze out even more moisture. 2 Whisk together the mayo and eggs, then whisk in the bread, green onions, garlic, zest, rosemary, cheeses, pepper: While the zucchini is draining in step 1, whisk together in a large bowl the mayonnaise and eggs until smooth. Then add the bread, green onions, garlic, lemon zest, rosemary, grated cheddar, Parmesan, and black pepper. Let that sit while the zucchini is draining so that the bread breaks down in the mixture. 3 Prepare pans, preheat oven: Grease the wells of 2 mini-muffin tins with olive oil. Preheat the oven to 350°F. 4 Stir zucchini into batter, spoon into mini-muffin tins: Stir the drained, squeezed zucchini into the egg mixture until evenly distributed. Spoon the mixture into the wells of the mini-muffin tins, about a heaping tablespoon each. 5 Bake for 25 minutes at 350°F. 6 Cool and release zucchini bites from pan: Let cool for 5 minutes, then run a knife around the edges of the zucchini bites to loosen them from the pan. Remove from the pan to a rack to cool further. Eat warm or cool to room temp, then chill or freeze to reheat later. |
If there is one thing you can count on during the summer, it’s zucchini, and plenty of it! These cheesy little zucchini bites are a great way to put all that zucchini to use. They’re like tater tots, but made with zucchini, in a mini muffin pan. They’re sort of a riff off our broccoli cheddar bites, and like their broccoli cousins, are perfect for breakfast, a quick snack, or a school lunch. A touch of rosemary with some lemon zest with cheddar cheese and Parmesan work great with the zucchini. The lemon and rosemary are just enough to make these bites interesting, but not so much as to overwhelm. The trick to this recipe, as with so many recipes that use shredded zucchini, is to first salt the zucchini and let the excess water drain. That’s the best way to avoid a mushy mess when you bake it. You can make them ahead, freeze them, and just reheat in a toaster oven or microwave. They’re rather addictive, so freezing them is my strategy to keep from eating them all in one go! |
Elise Bauer | Cheesy baked zucchini tots, perfect for brunch, lunch, or an after school snack! With cheddar, parmesan, lemon, and rosemary. | Elise Bauer | Cheesy baked zucchini tots, perfect for brunch, lunch, or an after school snack! With cheddar, parmesan, lemon, and rosemary. | 35 minutes | 30 minutes | Makes 24 mini muffin zucchini bites | ||
327 | 2017-09-25 03:07:36 | Zucchini-Feta Frittata | 3 medium zucchini (1 1/4 pounds) 1/4 teaspoon salt 1 large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths 1 tablespoon olive oil 5 large eggs, lightly beaten 1/4 teaspoon freshly ground black pepper 1/4 pound creamy feta, crumbled (about 1 cup) 1 cup Monterey Jack cheese | 1 Grate the zucchini: Trim the zucchini at both ends. Quarter them lengthwise and cut out and discard the column of seeds on each piece. Use the grating disk on a food processor or a hand-held grater to grate the zucchini. 2 Press the zucchini: Transfer the grated zucchini to a colander set inside a bowl, sprinkling salt between the layers. Set a small plate on top of the zucchini to press it down. Set aside for 15 minutes to drain (or place in the fridge overnight). When ready, squeeze the zucchini with your hands to remove any excess water. 3 Cook the potato: Place the potato pieces in a small saucepan and cover with cold water by about an inch. Bring to a boil, lower the heat to a simmer, and cook for 12 to 15 minutes, or until tender. 4 Mash the potato: With a slotted spoon, transfer the potato to a bowl and mash it with a fork until it is almost smooth. Leave to cool. 5 While the potato cooks and cools, preheat oven to 375F. Use the olive oil to coat the bottom and sides of a 9-to 9 1/2-inch pie pan. Set the pan on a rimmed baking sheet to catch any drips, then place both inside the oven to warm for at least 5 minutes. 6 Combine the frittata filling: Mix the eggs, black pepper, feta cheese, and 3/4 cup of the Monterey Jack cheese into the cooled mashed potatoes. Stir in the drained and squeezed zucchini. 7 Transfer the filling to the pie pan: Carefully remove the hot pie pan and baking sheet from the oven. Pour the zucchini mixture in the hot pie pan, smoothing the top. Sprinkle with the remaining 1/4 cup Monterey Jack cheese. 8 Bake the frittata: Return the pie pan and the baking sheet to the oven and bake for 35 minutes or until the top is brown and the frittata is set in the middle. 9 Cool and serve: Let the frittata cool for 5 minutes before cutting into wedges. Leftover frittata will keep for up to a week in the refrigerator; eat cold or briefly warmed in the microwave. |
Please welcome guest contributor, author, and former food editor of the Boston Globe Sheryl Julian who is sharing a fabulous zucchini frittata! ~Elise There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list. With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease. Zucchini can be watery, and the best way to remove the excess liquid is to salt the zucchini and squeeze out the liquid before adding it to a filling. To do this, quarter each vegetable along its length, cut out most of the seeds, then shred the firm green edges on a box grater on in a food processor. Layer the shreds in a colander with a sprinkle of salt and then l eave it for at least 15 minutes, or put it in the fridge overnight. Squeeze the excess liquid from the shreds – there will be a lot – before adding them to the eggs and cheese. Instead of cooking the frittata in a skillet and then flipping it onto a platter like a traditional Spanish tortilla, bake it in pie pan and serve it directly from the dish. Baking it in the oven helps the frittata to cook more evenly, especially if you preheat the pie pan along with preheating the oven. |
Sheryl Julian | Easy vegetarian frittata with shredded zucchini, potatoes, feta, and Monterey jack cheese. Makes great leftovers. | Sheryl Julian | Easy vegetarian frittata with shredded zucchini, potatoes, feta, and Monterey jack cheese. Makes great leftovers. | 25 minutes | 35 minutes | 4 to 6 servings | ||
328 | 2017-09-25 03:07:40 | Kimchi Avocado Quesadilla | 2 Tbsp butter 1 cup cabbage kimchi, drained and chopped 2 flour tortillas 1 1/2 cup grated Monterey jack and/or cheddar cheese 1/2 avocado, peeled, pitted, sliced A dash of lime juice 1 Tbsp chopped fresh parsley or cilantro | 1 Sauté the kimchi: Melt 1 1/2 Tbsp of butter in a cast iron (or other relatively stick-free) pan on medium high heat. Add the kimchi and spread out in an even layer over the pan. Cook for 5 to 6 minutes, flipping half way. Remove from pan. 2 Heat the flour tortilla: Add half of the remaining butter to the pan and swirl it around on the bottom. Add one of the flour tortillas and flip it to coat both sides with a little butter. The let it heat in the pan to the point that you see a few bubbles welling up in the center of the tortilla. 3 Add cheese and kimchi: Add half of the grated cheese and half of the sautéd kimchi. Fold the tortilla over (like an omelette) with a metal spatula. Press down with the spatula. After about 30 seconds or so, flip to the other side. The flour tortilla should be nicely browned. When the cheese has clearly melted remove from pan and repeat with the other tortilla and the remaining cheese and kimchi. 4 Add avocado, lime juice, parsley: Open up the quesadilla and lay slices of avocado over the kimchi. Sprinkle with a little lime juice and chopped fresh parsley or cilantro. Fold the quesadilla over again. 5 Cut into wedges to serve. |
What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J. The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage. A friend of mine mentioned recently that she had had a terrific kimchi quesadilla at a local eatery, and I thought, what a great idea, why not? I found a few references online, including Roy Choi’s version of Kogi BBQ truck fame. Wow, what a perfect combo! The spicy pickled cabbage goes great with buttery toasted flour tortillas and melted cheese. I added avocado slices, because quesadillas are always better with avocados, some chopped parsley to brighten the flavors, and a splash of lime juice for the same reason. So good! |
Elise Bauer | Got kimchi? Make kimchi quesadillas! 15 minutes, one skillet, so easy! With cabbage kimchi, avocado, cheddar and jack cheese, some parsley, and a squirt of lime | Elise Bauer | Got kimchi? Make kimchi quesadillas! 15 minutes, one skillet, so easy! With cabbage kimchi, avocado, cheddar and jack cheese, some parsley, and a squirt of lime | 5 minutes | 10 minutes | Makes 2 quesadillas | ||
330 | 2017-09-25 03:07:47 | Perfect Cheesecake | Crust 1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers) 2 Tbsp sugar Pinch salt 4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted Filling 2 pounds cream cheese (900 g), room temperature 1 1/3 cup granulated sugar (270 g) Pinch of salt 2 teaspoons vanilla extract 4 large eggs 2/3 cup sour cream (160 ml) 2/3 cup heavy whipping cream (160 ml) Toppings 2 cups sour cream (475 ml) 1/3 cup powdered sugar (35 g) 1 teaspoon vanilla extract 12 ounces (340 g) fresh raspberries 1/2 cup granulated sugar (100 g) 1/2 cup water (120 ml) Special equipment needed 9-inch, 2 3/4-inch high springform pan Heavy-duty, 18-inch wide aluminum foil A large, high-sided roasting pan |
Prepare the crust 1 Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan. 2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter. 3 Put the graham cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F. Make the filling 4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate. Cook the cheesecake 5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours. 6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking. 7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight. Prepare sour cream topping 8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half. Prepare the raspberry sauce 9 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool. Prepare the cake to serve 10 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce. |
Looking for the perfect cheesecake? It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan. It is a classic New York style cheesecake with a graham cracker crust and high sides. It is dense, rich, and light at the same time, and serves a small army. But watch out—just when you think you’ve made enough for your gathering, so many people will go back for seconds that you may be left without a piece! My young friend Audrey and I made some slight changes to Dorie’s base recipe. We’ve thickened the graham crust on the bottom and doesn’t let it ride up the sides. We also top the cake with a creamy sour cream topping and serves it with a tangy bright raspberry sauce. Many thanks to Dorie for graciously allowing us to share her recipe with you! From the recipe archive, first posted 2011. |
Elise Bauer | Beautiful, classic cheesecake, tangy and sweet, with a velvety smooth and rich texture. | Elise Bauer | Beautiful, classic cheesecake, tangy and sweet, with a velvety smooth and rich texture. | 3 hours | Makes 16 servings | |||
331 | 2017-09-25 03:07:56 | Pimento Cheese | 8 ounces (full fat) cream cheese 1 1/2 cups grated sharp cheddar cheese 1/2 cup grated Monterey jack cheese 1/2 cup mayonnaise 1 1/2 teaspoons Worcestershire 1 1/2 teaspoons dry mustard 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 1/4 teaspoon paprika (smoked paprika if you have it) 1/2 cup diced canned pimentos 3 Tbsp minced light green celery leaves | 1 Place the cream cheese into a food processor and pulse until lightly whipped. 2 Add the shredded cheeses, mayonnaise, Worcestershire sauce, dry mustard, onion powder, garlic powder, and paprika, and pulse until well mixed. 3 Add the diced pimento and pulse one or two times only. Remove the mixture from the food processor bowl and place into a mixing bowl. Stir in the minced celery leaves. 4 Place into a serving bowl and serve with crackers and/or celery. |
Pimento cheese! If you are from the South, you’ll know exactly what I’m talking about, of course. You likely have your favorite way of making it and may even take issue with our recipe that follows. If you are not from the South, you might be scratching your head at this point. Pimentos? Those red things in olives, shmooshed together with cheese? Yep. Welcome to “Carolina caviar” or “Southern pâté”, a dip containing cheddar cheese, mayonnaise, pimentos, and cream cheese. Spread between two pieces of white bread for a quick sandwich, or stuff into celery sticks for the southern version of ants on a log. You can even put it on a burger. According to Robert Moss from Serious Eats, pimento cheese didn’t originate as a southern thing, but first made an appearance in the early 1900s when packaged cream cheese and canned pimentos became popular. A recipe for it appeared in a 1908 Good Housekeeping article. Somehow along the way, it took root in the south, and now you’ll find them right next to the deviled eggs at any church social, along with celery sticks and Ritz crackers. Our recipe is rich and creamy with sharp cheddar cheese, jack cheese, cream cheese and mayonnaise. We are seasoning it with Worcestershire sauce, some dry mustard, onion and garlic powder, paprika and of course, plenty of pimentos. We’re also mixing in some chopped celery tops which brighten the dip. If you have your own favorite pimento cheese recipe, or story to tell about it, please let us know in the comments! |
Elise Bauer | Pimento Cheese! Southern staple, a spreadable dip for celery, sandwiches, crackers, with pimentos, cheddar cheese, mayonnaise, cream cheese. | Elise Bauer | Pimento Cheese! Southern staple, a spreadable dip for celery, sandwiches, crackers, with pimentos, cheddar cheese, mayonnaise, cream cheese. | 15 minutes | About 2 cups | |||
332 | 2017-09-25 03:08:00 | Honey Hazelnut Baked Brie | 1 (8-ounce, 225 g) round of brie (we recommend President brand, it melts well) 1/4 cup toasted hazelnuts (skins removed), lightly chopped 1/2 cup (120 ml) sherry vinegar or apple cider vinegar 5 Tbsp honey Pinch of salt 1 small sprig rosemary | If starting with raw hazelnuts, toast them by spreading them out on a sheet pan and roasting them in a 350°F for 15 minutes, or until the skins start to split. Remove from oven and place in a clean dish towel, rub to remove the outer skins. | 1 Make the sauce: Place the vinegar, honey, salt, and 5 or 6 needles from the rosemary sprig into a small saucepan. Stir to combine. Heat on medium high heat until simmering. Then lower the heat to low and simmer until the mixture starts to darken in color and the consistency thickens to a thin syrup, about 5 to 10 minutes. (Note if you find that you have over-reduced the sauce, resulting in hard candy not syrup, you can add water to it and heat it again.) Remove from heat and stir in the hazelnuts. 2 Bake the brie: While the sauce is simmering, start on the brie. Preheat the oven to 350°F (175°C). Use a serrated knife to slice off the very top of the brie round, exposing the cheese on one side. Place on a parchment paper or Silpat lined baking sheet (cut side up). Bake until just soft and bubbly, about 15 minutes. (Jiggle the pan to see if the cheese has melted all the way through.) 3 Drizzle the brie with sauce: Remove the brie from the oven and let it cool for a minute or two. Use a metal spatula (or two) to carefully transfer it to a serving dish. Drizzle the honey vinegar hazelnut sauce over the brie. Garnish with the sprig of rosemary. Serve with sliced tart apples. |
One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible. For this baked brie recipe we are making a sweet and sour caramelized honey sauce, and drizzling it over the brie with chopped toasted hazelnuts. The sweet tartness of the sauce helps cut through the richness of the brie. It’s really a perfect way to enjoy this cheese. The caramelized honey sauce is a classic French glaze called a “gastrique”. It’s one of those simple tricks of the trade that chefs use to provide razzle dazzle to a dish. Most references I found for gastrique would have you caramelize the honey first, then stir in some vinegar and reduce. I found that one can just as easily stir honey and vinegar together, bring it to a simmer, and reduce the sauce until it turns a warm shade of amber. I’ve also made the sauce with brown sugar in place of honey. It works too! Though I think I prefer the flavor of honey with the brie. You can use this sauce to swirl over other cheeses as well, melted or not. |
Elise Bauer | Festive Baked Brie! Drizzled with a sweet and sour honey sauce and toasted hazelnuts. | Elise Bauer | Festive Baked Brie! Drizzled with a sweet and sour honey sauce and toasted hazelnuts. | 5 minutes | 20 minutes | Serves 6 | |
333 | 2017-09-25 03:08:06 | Sausage Breakfast Casserole | 1 lb of Italian pork sausage 10 eggs, beaten 4 cups whole milk 1 teaspoon dry mustard 1/4 teaspoon onion powder 1 teaspoon kosher salt Fresh ground pepper to taste 5 cups cubed day old bread (we recommend rustic French or Italian loaf), cut into 3/4-inch to 1 inch-wide cubes 2 cups shredded sharp cheddar cheese 1/2 cup sliced mushrooms (optional) 1/2 cup peeled, cored, chopped tomatoes (optional) |
Bread that is a little bit dry will hold up better in the casserole and provide more structure, which is why breakfast casseroles tend to call for "day old" bread. If your bread is fresh or soft, after you cube it, spread it out on a sheet pan and put it in a 200°F oven for 10 to 12 minutes. | 1 Brown the sausage: Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned on all sides. As you cook the sausage, you can break up the larger chunks into smaller pieces. When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat. 2 Whisk the eggs, milk, dry mustard, onion powder, salt, pepper: In a large bowl whisk together the eggs, milk, dry mustard, onion powder, salt and pepper. 3 Layer bread, cheese, tomatoes, mushrooms in casserole dish, top with egg mixture: Place the cubed bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms if using. Top with the browned crumbled sausage. Pour the egg milk mixture evenly over the bread and cheese. 4 Chill if making ahead, or bake for one hour: At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven (so that the bread absorbs the milk egg mixture). Preheat oven to 325°F. Bake uncovered for about one hour. Tent with foil if the top begins to brown too quickly. |
What’s the one day of the year most breakfast casseroles are made? Christmas day! Christmas morning, actually. So many families are hosting family members in town from afar, a hot and cheesy breakfast casserole easily feeds a crowd. You can assemble it the night before and just plop it in the oven in the morning. This way you, the cook, can enjoy the festivities of the morning with your guests instead futzing about in the kitchen. This recipe is inspired from a Jimmy Dean sausage ad pulled from a magazine 20 years ago. We’ve changed some of the ratios, but the idea remains the same—cubed rustic bread in a casserole dish, topped with grated cheddar, browned crumbled sausage, and some chopped tomatoes and mushrooms if you want, with a milk egg mixture poured over, and the whole thing baked until puffy and browned. Cut it into squares to serve! Updated, first posted 2006 |
Elise Bauer | EASY sausage breakfast casserole! With eggs, sharp cheddar cheese, cubed day old bread, and Italian pork sausage. Perfect brunch casserole! | Elise Bauer | EASY sausage breakfast casserole! With eggs, sharp cheddar cheese, cubed day old bread, and Italian pork sausage. Perfect brunch casserole! | 25 minutes | 1 hour | Serves 6-8 | |
334 | 2017-09-25 03:08:12 | Broccoli Cheddar Casserole | 2 pounds (900g)broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets Salt for blanching water 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips 5 eggs, beaten 1/3 cup (43g) all purpose flour 1/2 cup (118 ml) cream 1 cup (236 ml) whole milk 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper) 1/2 teaspoon salt 2 teaspoons Dijon mustard 8 ounces (225g) cheddar cheese, grated |
Prep your ingredients while you are heating the blanching water to save time. | 1 Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking. 2 Cook the bacon: While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside. 3 Make the egg, flour, cream, milk, cheese base: Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese. 4 Assemble the casserole: Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese. 5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning. |
Oh la la. This is not your grandma’s broccoli cheese casserole. Ever since Christopher Kimball challenged people to Google broccoli casserole, insisting they would be disappointed with what they found, I’ve been meaning to post a killer broccoli casserole. And dear readers, this is it. The ingredients? Broccoli of course, then bacon, flour, milk, cream, eggs, cheddar cheese, a little Dijon, salt, and lots of freshly cracked black pepper. The tricks are to pre-cook the broccoli florets a bit so they cook up tender in the casserole, use bacon because bacon makes everything taste better, and spice it up with black pepper. Just simple freshly cracked black pepper. Use as much as you can stand; it will make your broccoli casserole sing. Many thanks to the new love of my culinary life, Dorie Greenspan, who provided the inspiration and basic structure for this recipe with a fabulous cauliflower gratin in her cookbook Around My French Table (hint, buy this book for yourself and all your friends, it’s stunning.) |
Elise Bauer | Best broccoli cheese casserole ever. Broccoli florets, blanched and baked with bacon and cheddar cheese in a milk, cream, and egg custard, spiced with black pepper. | Elise Bauer | Best broccoli cheese casserole ever. Broccoli florets, blanched and baked with bacon and cheddar cheese in a milk, cream, and egg custard, spiced with black pepper. | 15 minutes | 55 minutes | Serves 5 as a main course, 10 as a side | |
335 | 2017-09-25 03:08:16 | Broccoli Cheddar Bites | 1 large bunch of broccoli florets 2 eggs, lightly beaten 1/2 cup, packed, torn fresh bread (no crust) 1/4 cup grated onion 1/4 cup mayonnaise 1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese 1 1/2 teaspoons lemon zest 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper | 1 Steam and chop the broccoli: Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking. Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups. 2 Make filling: Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened. Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli. 3 Distribute broccoli mixture in mini muffin pan wells: Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) with olive oil (so the bites don't stick). Distribute the broccoli mixture in the muffin wells. 4 Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top. If you don't have mini muffin pans, you can cook the bites freeform. Just grease a baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the same. |
Do you like broccoli? I LOVE, seriously love broccoli. Favorite way to eat it? Steamed, served with a little mayo. I wish more people shared my enthusiasm. If you are in the not-so-sure-about-broccoli camp, or are cooking for someone who needs to eat more vegetables but is less than enthused at the prospect, this is the recipe for you. What’s the one thing that makes broccoli taste great? Cheddar cheese. It’s one of those power combos, hard to go wrong. Just check out our Broccoli Cheddar Casserole, or our Broccoli Cheddar Mac n Cheese. (Black pepper is the other thing that broccoli loves, so make sure to add plenty.) For these broccoli cheddar bites, we mix chopped steamed broccoli with cheddar, torn bread, onion, eggs and mayo, and bake them in mini muffin tins (or freeform) until toasty brown. They’re perfect for a quick snack, party appetizer, or school lunch. You can easily make a batch or two ahead, and chill or freeze, then reheat in the microwave when ready to serve. Enjoy! |
Elise Bauer | Cheesy baked broccoli snacks, great for a brunch, kid-friendly lunch, or party! | Elise Bauer | Cheesy baked broccoli snacks, great for a brunch, kid-friendly lunch, or party! | 15 minutes | 30 minutes | Makes 24 broccoli bites | ||
336 | 2017-09-25 03:08:17 | Mexican Street Corn Nachos | 2 Tbsp canola oil (or other high smoke point oil) 1 pound frozen corn (about 3 cups), still frozen 2 Tbsp mayonnaise 14 ounce bag low salt tortilla chips 1 pound monterey jack cheese, grated (do not buy pre-grated, it won't melt properly) 1 Tbsp cornstarch 1/2 cup cream 1/2 cup milk 1 clove garlic, minced 1/4 cup crumbled Cotija cheese (can sub crumbled feta) 1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika) 2 Tbsps of Mexican crema or 2 Tbsp sour cream that have been slightly diluted with water 1/2 lime, sliced into wedges 2 Tbsp chopped cilantro |
This recipe uses frozen corn kernels. You can of course use corn from grilled corn on the cob. Usually I don't have any leftover corn when I grill corn, and if I do grill it, I want to eat it right then and there, on the cob. Mexican crema is a lot like runny sour cream. I don't usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema. But if you have crema, use it! |
1 Sear the corn, then mix with mayo: Heat oil on high heat in a large, cast iron pan. When the oil is almost smoking hot, add half of the frozen corn (not defrosted) to the pan. Spread it out in the pan and let sear. Stir occasionally, until most of the corn kernels have browned a little on at least one side. You'll know the corn is ready when some of the kernels start "popping". Remove the corn from the pan to a bowl, and repeat with the remaining frozen corn kernels. Mix the corn with the mayonnaise and set aside. 2 Toast tortilla chips: Preheat oven to 350°F. Spread the tortilla chips out on a large sheet pan and place in the oven for 10 minutes, until lightly browned. 3 Make cheese sauce: While the tortilla chips are toasting, make the cheese sauce. Set up a double boiler with an inch of water in the lower pan. If you don't have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water. Place the grated monterey jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk (can use half and half if you want). Add the minced garlic. Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth. 4 Assemble nachos: Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter. Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn. Sprinkle with cotija cheese crumbles. Sprinkle with chipotle chili powder. Drizzle with the crema or diluted sour cream. Sprinkle with cilantro. Sprinkle with a little lime juice and serve immediately with lime wedges. |
There’s a reason Mexican street corn, a.k.a. “elote”, is so popular these days. Grilled corn on the cob, slathered in a mayo sour cream sauce, sprinkled with cotija and chili powder? Yes, please! Well, how about all of the brilliant deliciousness of street corn, in the form of street corn nachos? Ever since I had some elote at a friend’s house the other day, I’ve been dreaming about capturing the flavors as a topping for cheesy nachos. And friends, I think we may have something good here. The components of nachos are tortilla chips, melted cheese of some sort, and toppings. The problem with a lot of nacho recipes is that if you bake the chips with the toppings, the chips quickly get soggy. To counteract that, I decided to toast the chips separately, and then just pour over a cheese sauce and top with the toppings right before serving. That way the chips stay crunchy, and don’t droop when you try to pick them up. The cheese sauce needed to be creamy and mild. Creamy to easily pour, and mild so it wouldn’t interfere with the street corn flavors. So, I’ve made a cheese sauce with Monterey jack, cream, milk, and some cornstarch to prevent clumping. This gets cooked in a double boiler on the stovetop so the sauce doesn’t burn or separate. As for the corn? You can of course grill some corn on the cob, and then remove the kernels. I didn’t want to fire up the grill to make nachos though, so I’m using frozen corn kernels that I sear, while still frozen (a tip from America’s test kitchen), in a cast iron pan on high heat. That way we get some sear. I use chipotle chile powder for the heat and smoky flavor. This isn’t the sort of thing you can make in advance. That said, if you are having people over for a game day party? This would be perfect. Enjoy! |
Elise Bauer | Street Corn Nachos! Tortilla chips topped a creamy monterey jack cheese sauce, toasted corn, crumbled cotija, chili powder and cilantro. | Elise Bauer | Street Corn Nachos! Tortilla chips topped a creamy monterey jack cheese sauce, toasted corn, crumbled cotija, chili powder and cilantro. | 15 minutes | 15 minutes | Serves 8 | |
337 | 2017-09-25 03:08:22 | Cheesy Baked Zucchini Noodle Casserole | 3 pounds zucchini (about 5 to 6 good sized zucchini, enough for 8 to 10 cups of salted zucchini noodles) 3 teaspoons kosher salt 1 Tbsp olive oil 8 ounces Italian sausage (in bulk, out of casings) 1 1/2 cups diced onion 3 cloves garlic, minced (about 1 Tbsp) 1 15-ounce can crushed tomatoes 1/2 cup thinly sliced fresh basil leaves 1 1/2 teaspoons kosher salt 3/4 cup ricotta cheese 2 cups grated mozzarella cheese (about 8 ounces) 1/2 cup grated Parmesan cheese Special equipment needed: A spiralizer for making zucchini noodles (I recommend the Paderno World Cuisine Spiral Vegetable Slicer or the Inspiralizer) |
We are using Italian sausage in the sauce. If you would like to make the sauce vegetarian, you can use either eggplant or mushrooms (or both). If you use eggplant, cube the eggplant into 3/4-inch cubes, salt it and let it drain like the zucchini, squeezing out excess moisture. Then brown it in a tablespoon or two of olive oil in place of the sausage. If using mushrooms, slice them into 1/4-inch slices and dry sauté them (no added fat, just put the mushrooms into the hot pan), until they have released most of their their moisture, then add them to the tomato sauce. |
1 Spiralize the zucchini, toss with salt, let drain: Using a spiralizer, use the zucchini to make zucchini noodles (zoodles) with the device, following manufacturer's directions. You should have a generous 8 cups of zucchini noodles. Place in a colander over a bowl. Snip zucchini noodles with scissors here and there to keep them from tangling too much. Toss the zoodles with 3 teaspoons of kosher salt. Let the zoodles drain of excess moisture while you make the sauce. 2 Lightly brown the sausage: Coat the bottom of a large sauté pan with olive oil. Break up the Italian sausage into small clumps in the pan. Heat on medium heat and gently cook the sausage until it is just cooked through and lightly browned. Remove to a bowl. Discard all but 1 Tbsp of rendered fat. 3 Brown the onions and garlic: In the same pan, add the chopped onion. Cook until softened and lightly colored, about 5 to 6 minutes. Add the minced garlic and cook a minute more. 4 Add tomatoes, cooked sausage, then simmer, add basil: Add the canned crushed tomatoes and cooked sausage to the pot with the onions. Bring to a simmer and lower the heat to maintain a low simmer. Cook for 5 to 6 additional minutes. Stir in thinly sliced basil and 1 1/2 teaspoons of kosher salt. 5 Squeeze moisture out of zoodles: While the sauce is simmering, use a clean dish towel (or several paper towels) to squeeze more moisture out of the zucchini noodles. 6 Add zoodles to sauce, place in casserole: Add the zucchini noodles to the pot with the tomato sausage sauce. Gently stir to combine so that all of the noodles are coated with sauce. Transfer into an oiled 8x13 casserole dish and spread into an even layer. 7 Top with ricotta, Mozzarella, and Parmesan, and bake: Arrange the ricotta in clumps on the casserole. Press the ricotta into the zucchini noodles to penetrate the casserole a bit. Mix the grated mozzarella cheese and Parmesan cheese together and sprinkle over the top in an even layer. Bake at 350°F, uncovered, for 35 minutes, or until the top is lightly browned and bubbly. Let cool for 10 minutes before serving. |
You know what my favorite kitchen gadget is this summer? A spiralizer, or a spiral vegetable slicer. It’s basically a lathe that lets you turn a cylindrical vegetable such as a zucchini or sweet potato, into “noodles”, or in the case of zucchini, “zoodles”. I love pasta as much as anyone, but the truth is my body will not cooperate and let me eat as much pasta as I want without undesired consequences. So, the idea of making noodles with zucchini? Tempting, but could it possibly be as good as pasta? Ladies and gentlemen, I hereby announce that zucchini noodles, at least cooked the way I’ve prepared them in this casserole, are shockingly good. This cheesy baked zucchini noodle casserole is like baked spaghetti, but with zucchini noodles instead of spaghetti. The flavor of zucchini is terrific with the tomato, onion, garlic, sausage, and cheeses. You can even twirl the “zoodles” on your fork! The noodle shape almost tricks your mouth into thinking you are eating spaghetti. But you aren’t. This is gluten-free, low carb, and completely satisfying. In this version we are adding sweet Italian sausage to the tomato sauce, but you could easily make it vegetarian by using cubed eggplant or sliced mushrooms instead of the sausage. The main complaint that people have when cooking with zucchini noodles is that they end up mushy. My approach to how to deal with this is to salt the zucchini noodles well and let them drain of their excess moisture. You can easily get 1/2 cup of zucchini water out of the zucchini just from letting them sit over a colander or sieve. Then, before adding them to the sauce, place the noodles in a clean kitchen towel and squeeze the heck out of them (this technique works with hash browns too). So, this is my new favorite way to cook with zucchini noodles? Have you experimented with them? Please let me know in the comments what has worked or not worked for you. |
Elise Bauer | Spiralized zucchini noodles, baked in casserole with sausage tomato sauce, topped with ricotta, mozzarella, parmesan cheeses. Low carb and gluten-free! | Elise Bauer | Spiralized zucchini noodles, baked in casserole with sausage tomato sauce, topped with ricotta, mozzarella, parmesan cheeses. Low carb and gluten-free! | 20 minutes | 1 hour, 10 minutes | Serves 6 | |
338 | 2017-09-25 03:08:24 | Zucchini Breakfast Casserole | 6-8 eggs 1 cup ricotta cheese (about 245 g) 1 cup freshly grated Parmesan cheese (130 g) 1/4 teaspoon Tabasco sauce or other hot chili sauce 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups grated zucchini (from 2-3 fresh zucchinis, about 390 g) 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes, about 370 g), 1/2 cup sliced fresh basil (from about 20 leaves)* 4 cups cubed day-old bread (from about 4 slices) Olive oil *Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down. |
1 In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper. 2 Preheat oven to 350°F (175°C). Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture. 3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F (175°C). The casserole should puff up and brown lightly. If it hasn't browned enough after 30 minutes at that temp, increase the heat to 425°F (220°C) and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve. |
In my parent’s garden, there lives The Beast, a 5 foot tall zucchini plant that puts out 2 full-sized zucchinis a day. Even with all the great zucchini recipes we have, it’s hard for three people to consume 14 zucchini a week. (There’s also a pattypan squash plant.) So around this time of year I’m always looking for ways to use up my overflowing vegetable drawer of zucchini. This is an easy-to-make strata-like breakfast casserole with grated zucchini, tomatoes, basil, ricotta, and Parmesan. (The tomatoes and basil are growing like mad now too.) Actually I’m not sure what to call it. Breakfast casserole seems to fit because of the eggs, though we ate this for lunch. You could also call it a strata. It’s like a frittata but it’s baked, not made on the stovetop (though I’m sure you could make a frittata out of it). The inspiration for it comes from a “cuajado”, or a baked frittata popular in Sephardic cooking. This isn’t a cuajado, but the flavors are there, and they’re terrific together. From the recipe archive, updated, first posted 2009! |
Elise Bauer | Savory zucchini casserole with eggs, ricotta cheese, Parmesan, plum tomatoes, bread, and basil. Zucchini ricotta strata. | Elise Bauer | Savory zucchini casserole with eggs, ricotta cheese, Parmesan, plum tomatoes, bread, and basil. Zucchini ricotta strata. | 25 minutes | 40 minutes | Makes 6-8 portions | ||
365 | 2017-09-25 03:08:27 | Pasta with Slow Roasted Duck | 1 pound tagliatelle pasta 1 or 2 slow-roasted duck legs* 4 finely chopped garlic cloves 1/4 teaspoon chopped fresh rosemary (optional) 1 tablespoon butter 1-2 tablespoons duck fat Salt Freshly ground black pepper Lemon zest 1-2 tablespoons lemon juice *To slow roast raw duck legs, first pat them dry. Prick skin all over with needle to help render out fat. Salt all over generously. Place skin side up in a 300°F oven in a casserole dish just small enough to fit them without overlapping. Cook for about 90 minutes or until the skin starts pulling away from the bones and getting crispy. Turn up the heat to 375°F for 15 minutes until duck starts to get light golden brown. Remove from oven and let cool for 15 minutes. |
Make sure you’ve got everything ready before you start, as this dish comes together fast. Have the water boiling, and give it plenty of salt; you want it to taste of the sea. If you do this right, both the sauce and the pasta will be done at the same time. | 1 Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt). 2 While the water is heating, pick all of the meat off the slow-cooked duck legs and reserve the skin. Tear the meat and skin into smallish pieces. 3 Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Lower the heat to medium. 4 Put the pasta in the boiling water. Stir it from time to time. 5 Add the garlic and rosemary (if using) to the sauté pan. Cook for a minute, or until fragrant and just beginning to brown at the edges, then remove from heat. 6 Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Return the heat to medium. Toss the pasta in the sauté pan, making sure it is well coated. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want. Serve immediately with the lemon zest sprinkled on top. |
Guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook shares one of his favorite pasta dishes. Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner. ~Elise This is one of my favorite things to do with duck confit or the easier, slow-roasted duck version of it. This is a sumptuous pasta dish that has its origins in old Venice, where it was done with the Italian version of preserved duck. Despite this, it is an easy dish to make – the only tricky part is getting the garlic browned but not burned. Traditionally this is served with tagliatelle, a long, flat pasta both wider and thinner than the more familiar linguine. Could you use another shape? You bet. Don’t go too thin or too thick – angel hair or ziti aren’t right for this dish. |
Hank Shaw | Classic Venetian pasta dish with duck confit or slow roasted duck, garlic, rosemary, and lemon. | Elise Bauer | Classic Venetian pasta dish with duck confit or slow roasted duck, garlic, rosemary, and lemon. | 15 minutes | 10 minutes | Serves 4. | |
366 | 2017-09-25 03:08:31 | Easy Duck Confit | Duck legs (at least one per person) Salt | 1 Pat the duck legs dry with paper towels. Find a needle or a very pointy knife and prick the skin of the duck all over. Focus on the skin that covers fat. Do your best to avoid piercing the meat itself by pricking the skin at an angle over the drumstick and the center of the thigh. You are doing this to give the fat that lies under the skin a place to seep out – if you don’t do this, it will be far more difficult to get crispy skin. 2 Salt your duck legs well, more than you think you ought to, actually. Let them rest at room temperature for at least 20 minutes and up to an hour. Don’t worry, they’ll be fine. 3 Put the duck legs in a small casserole, skin side up. How small? You want it just big enough to hold the legs. Put a thin sheen of oil or melted duck fat on the bottom of the casserole, then place the duck legs in close together but not overlapping. 4 Put the casserole in the oven and heat it to 300°F (150°C); if you have a digital oven, you could even go down to 285°F (140°C). Do not preheat the oven. You want to cook the duck as gently as possible. Walk away and watch football, go shopping, read a book or something. How long? Every duck has a different level of fat, so I can’t tell you exactly. But it will be at least 90 minutes, and two hours is better. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy. 5 When the skin is starting to look crispy, turn up the heat to 375°F (190°C). Check after 15 minutes. You’re looking for a light golden brown. If you missed some spots with the needle and there are places where the skin won’t crisp that’s OK—better that than burnt skin elsewhere. 6 Remove from the oven and let cool for 10-15 minutes before eating. Save the accumulated fat for cooking vegetables, other meats or for keeping your skin shiny. I strain the fat through cheesecloth, but you really only need to do this if you are saving the fat for several weeks or months; strained, it will keep for 6 months tightly covered in the fridge. Well wrapped, the duck meat itself will last up to 2 weeks in the fridge. What to do with your lovely duck legs? Why eat them. You can just gnaw on the legs and let the luscious fat dribble down your chin, or pick off the skin and eat it—it is hard to re-crisp it later—and then strip the meat from the bones and use it in a salad, with beans or rice, or in with pasta. |
Please welcome guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook as he shares his method for making a quick and easy duck confit. So outrageously good! ~Elise Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine. Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin. It’ll roll your eyes back it’s so good. Real confit takes more than a day to make. But I have a work-around that takes just a little more than two hours, and is nearly as good. And it’s easy – I mean super easy. Get yourself duck legs. Goose legs work fine, but they are hard to find not already attached to a goose; you can buy duck legs separate from the duck. You will want at least one per person, but two per person is better. You may have to have your butcher order them. Specialty grocers may have them fresh or frozen. |
Hank Shaw | A quick and easy method for making duck confit (2 hours versus 2 days). | Elise Bauer | A quick and easy method for making duck confit (2 hours versus 2 days). | 20 minutes | 1 hour, 45 minutes | |||
367 | 2017-09-25 03:08:35 | Roast Wild Duck (Teal) | Wild (not domesticated) whole duck(s), prepped (gutted, head and feet removed, plucked clean of feathers, shot and any bruised areas removed) Olive oil Coarse salt Rosemary Onion Apple Whole Cloves Dry Sherry Cream | 1 Preheat oven to 450°F. Inspect duck to see if there are any remaining pin feathers, if so, remove them. Rinse the duck with water. Thoroughly pat dry with paper towels. Lightly stuff duck with a sprig of rosemary, an apple slice with a few cloves poked in them to hold them in place, and a small wedge of onion. 2 Slather the duck inside and out with olive oil. Sprinkle all sides of the duck with coarse salt. Lay, breast up, on a roast rack in a roasting pan. Place in the middle rack of the oven. Immediately lower the heat to 425°F. Cooking times depend on the variety of the duck. Teal ducks typically weigh less than a pound and cook in 10-15 minutes. According to the Joy of Cooking a mallard can take up to 25 minutes. Our duck was perfectly done at 13 minutes. Another duck we cooked for 17 minutes was slightly overdone. Meat thermometers are hardly useful with the small fowl because there isn't enough flesh to put the thermometer into. But if you have an instant read thermometer and can get a good read, my pal Hank suggests cooking until the duck reaches an internal temp of 135°F. If you error on the rare and underdone side, you can always put the bird back in the oven for a few more minutes if it isn't done enough. If you aren't using a meat thermometer, to test for doneness you can take the bird out of the oven and cut a part of it with the tip of a sharp knife. Note that the juices will run RED, and the meat will be quite red. You want the meat to be rare (wild duck only); it should look like a rare (not raw) steak. The more the meat is cooked beyond the rare stage, the more "livery" or gamey it will taste. 3 Remove the duck from the oven and remove to a separate rack or plate to rest, breast side down, for 10 to 15 minutes. Remove the stuffing in the cavity before serving. 4 While the duck is resting, if there are drippings in the roasting pan, pour off the excess fat (save this wonderful fat for another recipe). Place the roasting pan on the stovetop, heat to medium, and deglaze with a little dry sherry or white wine. Scrape up the browned bits with a metal spatula. Use a metal whisk to break up the bits even further into the wine. Reduce and then add a little cream, (and a few juniper berries if you want an extra touch). Pour off into a gravy serving dish or little bowl. Serve ducks with wild rice and gravy. Teal ducks are single serving ducks. Note that you can get excellent stock from the duck carcass. Put the duck carcasses in a saucepan, cover with an inch of cold water, bring to a simmer, lower the heat to barely-a-bubble-simmer covered, and cook for 3 hours. Then strain the stock to a glass jar, let cool to room temperature and refrigerate. Use the duck stock in place of chicken stock for recipes. |
Did you know that the only way you can get a hold of wild duck in this country is by shooting it yourself, or having extraordinarily generous hunter friends who share their bounty? It’s the law. Certain migratory birds can be hunted in season, but not sold. We were the lucky recipients of some teal ducks recently from our hunting friends Hank and Holly. I’ve never eaten, let alone cooked wild duck, and let me tell you, it is an entirely different experience than working with ducks from the grocery store. What follows is a loose recipe and several notes on cooking wild duck, for my own benefit so I remember the next time, as well as for anyone else out there who may have the opportunity to cook wild duck. And for any of you who happened to be seasoned duck hunters, please feel free to offer cooking suggestions in the comments. The first thing to note is that wild ducks aren’t like chickens or turkey that you have to cook until you don’t see pink. Wild duck is best eaten rare. The juices run red, not clear, more like a beautiful juicy red steak. The meat itself is a deep garnet red. It is easy to overcook the meat, like overcooking a pork tenderloin. Except when you overcook duck, the meat tastes game-y, like liver. The taste of wild duck is highly dependent on where that duck has been feeding. According to the Joy of Cooking, shallow water ducks feeding on local grains, like mallards, widgeons, and teal, can be very succulent, while diving ducks feed on fish, affecting their flavor. Wild ducks are much more flavorful than domesticated ducks, as their muscles are getting a constant work-out, which is also why their flesh is so red. The taste is closer to steak than to chicken. I experimented with two recipes, one with rosemary in the cavity and a sherry cream sauce, and the other with orange rind in the cavity and an orange juice reduction sauce. We all agreed that the rosemary recipe was great and the orange recipe wasn’t worth repeating. So, here is the recipe we liked, note that there are no set amounts, this recipe is more of a loose guideline than anything else. |
Elise Bauer | Roast wild duck recipe, especially teal, stuffed with rosemary, onion, apple, cloves, with a sauce of drippings, dry sherry and cream. | Elise Bauer | Roast wild duck recipe, especially teal, stuffed with rosemary, onion, apple, cloves, with a sauce of drippings, dry sherry and cream. | |||||
368 | 2017-09-25 03:08:36 | Rosemary Duck with Apricots | 3 Tbsp chopped fresh rosemary 2 Tbsp brown sugar 1 Tbsp freshly ground black pepper 2 teaspoons salt 2 whole duck breasts, halved 1/2 cup granulated sugar 1/2 cup champagne vinegar or white wine vinegar 4 apricots, quartered | This recipe will work with either domestic or wild ducks. | 1 Combine the rosemary, brown sugar, black pepper, and salt. Rub the mixture over the duck breasts. Cover and chill 2 hours. Rinse duck with cold water, pat dry. 2 If the duck breasts are very fatty, score the skin side with a sharp knife. Be careful not to cut the meat. Lay the duck breast halves skin side down in a cold sauté pan and turn on the heat to medium-high. (Yes, start with a cold pan.) Once you hear the duck breasts sizzle, turn the heat down to medium and allow to cook undisturbed until the skin is brown and crispy, about 6-8 minutes. 3 Turn the duck breast over and cook another 2-3 minutes, depending on how well done you like your duck. Use the finger test to check for doneness. As a final step, tip the duck breasts on their sides — thick side down — and let them sizzle another minute or so. Remove to a cutting board to rest. 4 While the duck is cooking, combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. To serve, cut duck diagonally across the grain into slices. Serve with carmelized apricots. Variation: You can instead roast a whole duck. Here are the steps (also from Keith): 1 Rinse off the duck, outside and inside, pat dry. Remove any remaining feathers. Prick the skin all over with a sharp-tined fork, taking care not to prick the meat. Rub the duck all over with a little bit of olive oil. Rub the rosemary mixture all over the duck and some in the cavity. Tie the legs together loosely. Put in a plastic bag and chill in the refrigerator for 2 hours. 2 At least a half an hour before you plan to cook the duck, remove from the refrigerator so it can get to room temperature. Preheat the oven to 350°F. Place the duck on a roasting rack in a roasting pan, breast side up. Pour a cup of water into the pan. Roast for 45 minutes. Remove the pan from the oven and pour off the fat and water. Separate the fat to use for basting. 3 Turn the bird on the rack so now the breast is facing down. Baste the bird with the fat. Return the bird to the oven. Increase the temperature to 400°F. Estimate a total cooking time of 15 minutes per lb of bird. So if you have a 4 lb duck, cook it another 30 minutes. The bird is done when the juices run clear from a thigh pricked all the way down to the joint and when a meat thermometer inserted in the inner thigh below the leg joint reads 175 to 180 degrees. Be careful not to overcook the duck. When the bird is done, transfer it to a platter and let it rest for 15 minutes before carving. |
This recipe comes by way of my Tennessee friend Keith Gray, who when I asked him, “does this recipe work with ducks you shoot, or that you buy in a grocery store?,” replied with a puzzled look, “I’ve never bought duck in a store, but I guess it would work.” Thanks Keith for introducing our family to a delicious way to prepare duck! | Elise Bauer | Duck breast seasoned with rosemary and served with a sweet sour apricot sauce. | Elise Bauer | Duck breast seasoned with rosemary and served with a sweet sour apricot sauce. | 2 hours | 10 minutes | Serves 4. | |
369 | 2017-09-25 03:08:38 | Make-ahead Frittata Squares with Spinach, Tomatoes, and Feta | Butter (for the baking dish) 2 tablespoons olive oil 1 pint cherry tomatoes 1 bunch scallions, thinly sliced 5 ounces (about 3 1/2 packed cups) baby spinach leaves 1/2 cup whole milk 1/2 cup sour cream 12 large eggs 3/4 teaspoon salt, divided 1/8 teaspoon freshly ground black pepper 1 cup (about 5 ounces) crumbled feta cheese 3 tablespoons chopped fresh parsley Special Equipment: 2-quart glass or ceramic baking dish (8x8 square or 7x11 rectangular) |
1 Preheat the oven to 350F. Butter a 2-quart baking dish. 2 Cook the vegetables: In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside. Add the the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and 1/4 teaspoon of salt. Cook, stirring often, until the spinach wilts. Remove the pan from the heat and cool for a few minutes. Stir in the crumbled feta cheese. 3 Whisk egg mixture: In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, 1/2 teaspoon of salt and pepper. 5 Assemble and bake the frittata: Transfer the tomato and spinach filling into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley. Bake for 40 to 45 minutes, or until the eggs are set. You can check with a paring knife inserted in the middle; the eggs should be set and no longer be runny. 6 Serve: Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave. |
Think of frittata as an Italian cousin to the French omelet, with a few notable differences. Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. It’s a little like an open-faced omelet that can feed the whole family! Frittatas are usually cooked on top of the stove, and either flipped over in the skillet or finished in the oven. To make life easier, I’ve taken some liberties and eliminated the stovetop flipping step. With this recipe, all the ingredients go into a baking dish and then straight into the oven. The preparation itself is quick – just quickly cook the filling ingredients and mix them into the eggs – while the time in the oven is a bit longer. Slow and gentle oven-cooking helps bring out the best texture in the frittata. One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy grab-and-go breakfast. With eight servings from the pan, you have breakfast for the whole week! This also makes a stellar make-ahead brunch recipe. Just add a salad, some crusty bread, and a bowl of fruit and you are ready to relax when guests arrive. |
Sally Vargas | May 31, 2017 | This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week. | Sally Vargas | This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week. | 15 minutes | 45 minutes | 9 squares | |
370 | 2017-09-25 03:08:39 | Ham and Egg Bakes | 2 tablespoons butter (28 g), at room temperature 1 tablespoon canola oil 3/4 cup (205 g) canned diced fire-roasted or plain tomatoes, with juices 1 cup (150 g) chopped or shredded ham 1/4 teaspoon (1 1/4 g) salt, and a few more pinches 1/4 teaspoon ground (1 1/4 g) pepper, and a few more pinches 6 large eggs 2 tablespoons (29 ml) heavy cream 2 tablespoons chopped fresh parsley 6 slices white or whole-wheat bread Special equipment: 6 ramekins or custard cups (each 1/2 cup, 125 ml capacity) Roasting pan or other baking dish large enough to hold all the cups. |
This recipe can be easily scaled up or down depending on how many people you are serving. You can even just make one ramekin at a time. If you don't have ramekins, widemouth half-pint canning jars will also work. | 1 Heat the oven to 350F. Butter the insides of each ramekin generously. 2 Warm the tomatoes and ham: In a skillet, heat the oil and add the tomatoes, salt, and pepper. Cook, stirring, for 1 minute. Add the ham and cook, stirring, for 1 minute more, until both the tomatoes and ham are warmed through. Divide the warm ham mixture among the baking dishes. 3 Prepare the eggs: Set the cups in the roasting pan and bring a kettle of water to a boil. Break one egg into each cup. Sprinkle a pinch each of salt and pepper over top. Divide the cream among the eggs, adding 1 teaspoon to each. 4 Bake the eggs: Pour the boiling water into the roasting pan until the water comes halfway up the sides of the dishes. Be careful not to splash any water into the ramekins with the eggs. Carefully transfer the pan to the oven. Bake the eggs for 18 minutes or until the tops look set but still jiggle slightly. The eggs will continue cooking for a couple of minutes after they come out of the oven. 6 Toast the bread while the eggs bake. 7 Serve the eggs right away: Lift each cup from the water and wipe the bottoms dry before serving. Sprinkle with parsley and serve with toast. |
Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that’s so much fun to eat. Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast! Baked eggs and ham is not from Dr. Seuss, though they’re cute enough to have been! Dip your spoon into the soft yolk of the egg and after a few bites, you’ll find the ham in the bottom of the dish. It adds a smoky note, underscored by fire-roasted canned tomatoes. Before you bake the eggs, add a teaspoon of cream on top of each egg. This creates a creamy blanket to help keep the yolks runny. I’ve also sometimes added a very thin slice of fresh goat cheese or a light sprinkle of grated cheese instead of the cream. Set the dishes in a roasting pan and pour boiling water into the pan so the ramekins are nestled in a hot bath. This water bath helps the eggs cook more evenly and gently in the heat of the oven. The eggs are done when they’re set on top but still jiggle a little. Eggs are the great chameleons in the kitchen. They change with the tiniest flourish. Hey, you can even tint them green! Then they’ll be right at home with Dr. Seuss. |
Sheryl Julian | April 17, 2017 | Individually baked eggs with ham! Great for using up leftover Easter or Christmas ham. Serve with toast! | Sheryl Julian | Individually baked eggs with ham! Great for using up leftover Easter or Christmas ham. Serve with toast! | 5 minutes | 25 minutes | 6 servings |
371 | 2017-09-25 03:08:42 | Easy-Peel Hard Boiled Eggs in the Pressure Cooker | Large eggs, cold from the fridge -- at least 1 egg or as many as will fit in a single layer in your pressure cooker Special equipment: Stovetop or electric pressure cooker (I use a 6-quart Instant Pot) Metal steamer basket or silicone steamer basket | Check your pressure cooker manual for the minimum requirement of liquid in the pot, and add at least that amount. If no instructions are given, add 1 inch of water. If your pressure cooker didn't come with its own steamer basket, you can use a standard metal or silicone steamer basket in its place. (If you don't have a steamer basket, you can skip it, but you may get a greater number of cracked eggs.) Avoid stacking eggs on top of each other since this can also lead to more cracked eggs. If you need to cook more eggs than will fit in a single layer, I suggest cooking multiple batches. |
1 Prepare the pressure cooker: Place a steamer basket in the bottom of your pressure cooker. Add 1/2 to 1 inches of water (1 to 2 cups) to the pressure cooker (check your pressure cooker manual for minimal liquid amounts). The water level should be just below the steamer basket. 2 Add all the eggs: Use cold eggs, straight from the fridge. You can cook as many eggs as you like at one time, but be careful of wedging eggs too firmly against one another or stacking eggs on top of each other since these can cause eggs to crack. 3 Bring the pot up to pressure: Close the lid on the pressure cooker and make sure the steam valve is set to the "sealed" position. Set the pressure to high and set the timer for 4 minutes for electric pressure cookers (3 minutes for stovetop). The pressure cooker will take 5 to 10 minutes to come to full pressure and then being cooking. Cooking time begins once the cooker has come to pressure. 4 Let the pressure release naturally for 5 minutes. After cooking is done, let the pressure cooker sit for 5 minutes with the lid on and the steam vent "sealed" to allow steam to begin releasing naturally. (If you're using a stovetop pressure cooker, remove it from heat.) 5 Quick-release the remaining pressure: After 5 minutes of natural release, flip the steam valve to "venting" and quick-release any remaining pressure. 6 Cool the eggs. Transfer the eggs to a bowl of cold water to cool (add ice for more rapid cooling, but ice isn't necessarily for making easy-peel eggs). Change out the water as it warms until the eggs are cool, then refrigerate the eggs until needed. |
Like many of you, I abandoned the dream of finding one surefire method for making consistently perfect hard boiled eggs some time ago. After trying a few too many “foolproof” tricks with spotty results, I relegated easy-peel eggs to the same category as unicorns and cheap airfare: nice to fantasize about, but if they were truly real, you’d think we’d have heard about it by now. But that’s the thing about myths — just when you’ve thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe. For me, that something new was my pressure cooker and a friend’s improbable suggestion that I try using it to make a batch of eggs. Just like that, the dream was alive again. I’ve actually been sitting on this revelation for a few months now just because I didn’t trust the evidence of my own eyes: Two eggs or a dozen, fresh eggs or weeks old, white eggs or brown eggs, it didn’t matter. The shells slipped easily off each time, leaving a smooth and pristine hard boiled egg. There are a few theories for why this is. Some say that, similar to steaming eggs, the pressure cooker forces steam inside the egg’s shell during cooking, causing it to separate from the egg white. Alton Brown’s theory is that it’s more about the rapid temperature change inside the sealed pot. Either way, it works. Making hard-cooked eggs in the pressure cooker is the only method I’ve found that has worked for me every single time. I based my eggs on the popular “5-5-5” method for hard-cooked eggs in the Instant Pot. The idea is to put your eggs into a steamer basket and seal them inside your pressure cooker along with a cup or so of water. It takes about five minutes for the cooker to come up to high pressure, five minutes to cook the eggs, and then five minutes of natural pressure release before removing the eggs from the cooker — hence the “5-5-5” method. I found that this basic formula worked just fine, though it typically takes my pressure cooker closer to 10 minutes before fully pressurizing. I also decided that I like the texture of 4-minute eggs better than 5-minute eggs. At four minutes, the whites are firm but soft and the yolk is cooked through but still creamy; at five minutes, I felt like the whites started to become rubbery and the yolk was a little chalky. Give it a try both ways and see which you prefer. Also, for those of you with stovetop pressure cookers, I recommend a quicker 3-minute cook time. Stovetop pressure cookers can reach a higher pressure than electric cookers and tend to cook food more quickly. (For reference, a friend of mine tested this recipe with her stovetop pressure cooker and her verdict was that 4-minute eggs were fine, but tasted slightly overcooked.) The only un-perfect thing about this way of hard boiling eggs is that, every so often, one of the eggs will crack its shell during cooking. When this has happened to me, it’s usually been during the 5 minute “natural release” period after the eggs are already cooked, so the crack is only superficially cosmetic. Not ideal if you’re planning to dye a bunch of Easter eggs, of course, but perfectly fine for deviled eggs. If your eggs seem to be cracking more often, or are cracking earlier during cooking before the whites are set, try cooking them at low pressure instead of high pressure. My own tests at low pressure gave inconsistent results, but every pressure cooker is a little different and you might have better luck with yours. The jury is still out on unicorns and affordable airfare, but easy-to-peel eggs, at least, are real. Don’t have a pressure cooker? Try steaming your eggs on the stovetop! |
Emma Christensen | April 11, 2017 | Hard boiled eggs that are easy to peel? Use your pressure cooker! Perfect, easily peeled eggs every time. | Emma Christensen | Hard boiled eggs that are easy to peel? Use your pressure cooker! Perfect, easily peeled eggs every time. | 4 minutes | 1 to 12 eggs | |
375 | 2017-09-25 03:08:44 | Omelette in a Mug | Cooking spray or olive oil 2 eggs 1 Tbsp milk 1 Tbsp grated cheddar cheese 1 Tbsp finely chopped red bell pepper 1 teaspoon finely chopped chives or green onion greens Pinch salt Pinch of black pepper Special equipment needed: Microwave oven | 1 Spray the inside of a large, microwave-safe mug lightly with cooking oil spray, or coat the inside of the mug with olive oil. 2 Crack 2 eggs into the mug, add 1 tablespoon of milk, and beat with a fork. 3 Add grated cheese and other extras such as chopped red bell pepper or chives. Add a sprinkle of salt and pepper. Stir with a fork until well mixed. 4 Microwave and stir in 20 to 30 second increments: Microwave for 30 second on high. Remove from microwave and stir with a fork. Return to the microwave and cook for another 20 to 30 seconds. (Whether it's 20 or 30 depends on the power of your microwave, you may need to experiment to see what times work best for your situtation.) You'll see patches of firm cooked egg mixture beginning to form. Remove and stir again. Return to the microwave and cook for another 20 to 30 seconds or until the omelette has set. |
Friends, I have a new favorite way to cook eggs—in a mug, in a microwave. No kidding. For realz! Why??? Well first, it takes only a couple minutes to make, and clean-up is easy. Second, while so many microwave mug recipes result in a poor substitute for something properly cooked, a microwaved mug omelette is surprisingly tender and delicious. Third, when I’m trying to eat light, this way of cooking eggs cuts down substantially on added fat. It just uses a quick spray of cooking oil (or a wipe of olive oil) on the inside of the mug. (For those of you who count calories, I counted 200 in this recipe, your analysis may vary.) Perfect for those times when the day gets away from you and it’s 2 in the afternoon and you haven’t even had breakfast yet (my life more often than I care to admit). Or if you want to make use of the office kitchen that comes equipped with a microwave? Bring some cooking spray, a carton of eggs, some pre-chopped mix-ins, and you’re set for the week. Microwave cooking works by agitating water molecules, meaning that it turns moisture into steam. So the eggs get cooked evenly and gently, which is exactly what you want when you are making an omelette. Tips for success: Use a large mug (12 to 16 ounces) because the egg expands like a soufflé, and if the mug isn’t large enough, the rising tower of egg omelette may spill over and cause a mess. Use a microwave-safe mug! (For obvious reasons) Add a tablespoon of milk or water, this will help keep cook the eggs more evenly from the inside, and help keep the eggs from expanding too quickly. (I experimented with making a simple egg omelette in a small mug without adding liquid and it exploded egg guts all over the inside of my microwave, so use a large mug, and add liquid.) Play around with the times so they work for your microwave. My microwave is 1000 watts, and when I include all of the add-ins in this recipe (cheese, bell pepper, etc.) the timing that works best for me is 30 seconds, stir, 30 seconds, stir, 20 seconds, done. With no add-ins, the timing that works for me is 30-20-20. |
Elise Bauer | Easy 2 min microwave mug omelette! Perfect for a busy day, only have to clean one dish, and it tastes great! | Elise Bauer and Guy Michelier | Easy 2 min microwave mug omelette! Perfect for a busy day, only have to clean one dish, and it tastes great! | 2 minutes | 2 minutes | 1 serving | ||
376 | 2017-09-25 03:08:45 | Ham and Cheese Breakfast Casserole | Butter (for the dish) 1 loaf sliced white toasting bread 3/4 pound mild cheddar, grated 8 small tomatoes, or 16 cherry tomatoes, thinly sliced 1 thick slice (3/4 pound) flavorful baked ham, cut into 1/4-inch dice (About 2 1/2 cups diced) 10 large eggs 3 cups whole milk Salt and pepper, to taste | Look for loaves of bread at the store marked "toasting." These are generally firmer than other loaves of white sandwich bread. (And if you can't find toasting bread, just buy sandwich bread that seems fairly firm and substantial.) If the tomatoes at the store don't look ripe, it's fine to skip them for this recipe. You can substitute another melting cheese in place of the cheddar, if you want, like Swiss cheese or Monterey jack. |
1 Prepare the bread: Butter a deep 9-by-13-inch baking dish. Cut the bread slices on a diagonal to make large triangles. Fit as many triangles as you can in the bottom of the dish, cutting smaller pieces to wedge between the larger ones, if necessary, to completely cover the bottom. 2 Begin layering the casserole: Sprinkle the bottom layer of bread with half the cheese. Lay half the tomato slices here and there over top, and sprinkle with half the ham. Add another layer of bread, again cutting smaller pieces, if necessary, to make a solid layer. Sprinkle with all but 2 tablespoons of the remaining cheese, and the remaining tomatoes and ham. Cover with a third layer of bread. (You may have a few slices of bread leftover.) 3 Whisk together the eggs and milk: In a bowl, beat the eggs, milk, and a generous pinch of salt and pepper. Pour the mixture carefully over the bread. With your hands, press the bread into the egg mixture. Sprinkle the remaining 2 tablespoons cheese over top. 4 Cover and refrigerate. Refrigerate for at least 12 hours, or for up to 48 hours. 5 When ready to bake, let the dish sit at room temperature for 30 minutes. Heat the oven to 375F. Remove the plastic wrap from the dish and set it on a large rimmed baking sheet to catch any drips. 6 Bake the casserole for 55 to 60 minutes, or until it is puffed and golden brown and cooked through in the middle. A thermometer inserted into the center of the dish should register 160F. If the casserole needs to cook longer, cover it loosely with foil and continue cooking for 5 to 10 minutes. 7 Let the casserole sit for 5 minutes before cutting into squares. |
Put four favorite breakfast ingredients – ham, eggs, cheese and bread – into one dish and you have the perfect morning wake-up call for a house full of guests. Depending on what part of the country you’re from, you might think of this as savory bread pudding, breakfast strata, or breakfast casserole. No matter what you call it, this hearty make-ahead breakfast has everything going for it! This casserole is made by layering triangles of white bread in a dish with diced ham, sliced tomatoes, and grated cheese. Pour some eggs whisked with milk over top, then send it to the fridge overnight. What happens as the casserole sits is like magic. The bread absorbs all the liquid, like a sponge. When baked, the top forms a delicious eggy crust while the middle stays soft and chewy. It’s rich with tomatoes and melted cheese, and a little smoky from the ham. Squares of this casserole slice neatly and lift from the pan cleanly. The individual layers look so impressive when served! |
Sheryl Julian | Make-ahead ham and cheese breakfast casserole! Just bread, cheese, tomatoes, ham, eggs, and milk. Feeds a crowd. | Sheryl Julian | Make-ahead ham and cheese breakfast casserole! Just bread, cheese, tomatoes, ham, eggs, and milk. Feeds a crowd. | 20 minutes | 1 hour | 10 servings | |
377 | 2017-09-25 03:08:47 | Sour Cream and Bacon Deviled Eggs | 12 large eggs 1/2 cup full-fat sour cream 1 to 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt 1/4 to 1/2 teaspoon granulated garlic 3 to 4 strips of bacon 1 1/2 tablespoons chopped chives Ground paprika, to garnish | I use granulated garlic in this recipe because it mixes better into the egg yolk mixture and it doesn’t have the raw bite of freshly minced garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon of minced onions instead. | 1 Steam the eggs: Fill a pot with 1 to 1 1/2 inches of water. Place a steamer basket inside and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and return the heat to medium-high. Let the eggs steam for 15 minutes. Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs. (Get the step-by-step tutorial for making steam-cooked eggs here.) 2 Let the eggs sit in the ice water for 30 minutes: You may need to add more ice cubes if the heat from the first batch of cooked eggs melts the ice cubes and warms the water. 3 Peel the eggs and slice each egg in half. Scoop out the egg yolks and place them in a bowl. 4 Make the deviled egg filling: Using a fork, smash the yolks into small pieces. Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture. Taste the filling and adjust the seasonings to your liking. Set the filling aside as you cook the bacon. 5 Cook the bacon: Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness. I usually cook mine for 5 to 6 minutes, until I see some browning on the bacon strips. Use tongs to remove the bacon from pan and onto a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces. 6 Fill the deviled eggs: Fill a zip-top sandwich bag with the egg yolk mixture. Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag on hand, you can also just spoon in the egg yolk mixture into the egg white halves. 7 Sprinkle each egg with chives, paprika, and bacon bits. Serve immediately. Deviled eggs can also be refrigerated for a few hours before serving, but are best served the day they are made. |
I know that many of you are familiar with classic deviled eggs made with mayo and mustard. But have you ever tried sour cream deviled eggs before? They’re so good! I don’t usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor. I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?! To cook the eggs, I use Elise’s method of steaming the eggs in a pot. It’s one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily. If you prefer cooking hard boiled eggs the traditional way, check out this step-by-step tutorial on how to make the perfect hard boiled eggs. Also, if you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste. |
Lisa Lin | These deviled eggs are made with sour cream instead of mayonnaise! Topped with bacon and chives. Great party appetizer! | Lisa Lin | These deviled eggs are made with sour cream instead of mayonnaise! Topped with bacon and chives. Great party appetizer! | 10 minutes | 30 minutes | ||
379 | 2017-09-25 03:08:52 | Vegetable Shakshuka with Pesto | 4 plum tomatoes, cored and cut into 8 pieces 1 medium beefsteak tomato, cored and cut into 8 pieces 2 tablespoons olive oil 1 bunch scallions, trimmed and thinly sliced 1 medium clove garlic, chopped 1/8 teaspoon black pepper 1/8 teaspoon crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 cup water, or more if needed 1 yellow pattypan squash, 1 medium summer squash, or 1/2 golden zucchini 4 large eggs 3/4 cup pesto, homemade or store-bought Handful of fresh basil leaves, for garnish (optional) Baguette or thick slices of bread, to serve Equipment: A blender or food processor |
1 Blend the tomatoes: Blend the plum and beefsteak tomatoes in a blender or food processor until they are saucy (you should have about 3 cups). 2 Cook the tomato sauce: Heat the olive oil in a large sauté pan over medium heat. Add the scallions and cook, stirring often, for 5 minutes. Add garlic, salt, black pepper, red pepper, cumin, and paprika. Cook, stirring, for 1 minute more. Add the tomatoes and cook, stirring, for 2 minutes or until they stop sizzling. Add 1/4 cup of water. Lower the heat and simmer the sauce for 5 minutes. If the mixture seems dry, add more water, 1 tablespoon at a time. 3 Prepare the squash or pattypan: Trim top and bottom from the quash and cut into quarters. If using a yellow squash or zucchini, remove the column of seeds from the center (the pattypan has fewer seeds, so it’s OK to leave them in). Very thinly slice the vegetables. 4 Add the squash to the tomato sauce. Stir well and continue cooking for 5 minutes, or until the vegetables are tender. Add more water, if needed. 5 Cook the eggs: Break each egg into its own individual cup. Use the back of a spoon to make 4 indentations in the tomato mixture, then carefully pour one egg to each indentation, being careful not to break the yolk. Cover the pan and cook over medium heat for 8 minutes or until the whites are set (the yolks will still be runny). 6 Serve: Garnish the dish with dabs of pesto and fresh basil leaves. Serve straight from the pan to individual dishes. |
Have you ever tried shakshuka? It’s a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce. In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal. I use two kinds of tomatoes in my shakshuka: plum tomatoes, because their flesh is so meaty, and a beefsteak tomato for its flavor and juiciness. Whir them in a blender or food processor and then simmer into a sauce with sautéed scallions and garlic. At this point, you can add what you have available: spinach leaves, coarsely chopped if they’re large; fennel, shaved into strips; or something golden, like pattypan squash, summer squash, or golden zucchini, very thinly sliced. The extra vegetables make the tomato sauce substantial and chunky. When it’s time to poach the eggs in the sauce, use the back of a spoon to create four shallow indents for the eggs to sink into. They’re finished when the whites are just set, but the yolks are still runny. Garnish with dabs of pesto and fresh basil leaves. |
Sheryl Julian | Summer Vegetable Shakshuka! Poached eggs in a rich tomato and vegetable sauce with pesto. Serve for brunch or light dinner. | Sheryl Julian | Summer Vegetable Shakshuka! Poached eggs in a rich tomato and vegetable sauce with pesto. Serve for brunch or light dinner. | 20 minutes | 30 minutes | 4 servings | ||
380 | 2017-09-25 03:08:55 | Frittata with Potatoes, Red Peppers, and Spinach | 6 large eggs 1/4 cup (60ml) milk 2 1/2 tablespoon olive oil 3/4 teaspoon ground turmeric 1/2 cup diced red onions 2 cloves garlic, minced 8 ounces (225g) fingerling potatoes, thinly sliced down their length 1 medium red pepper, seeded and diced 1 scallion, thinly sliced 1 cup baby spinach Freshly ground black pepper | 1 Preheat oven to 400F. 2 In a small bowl, whisk eggs and milk together. Set aside. 3 Cook the onions and garlic: Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil. Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds. 4 Cook the potatoes and other vegetables: Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes. Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally. 5 Pour egg mixture into the skillet and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes. 6 Place skillet in the oven and bake for 8 to 9 minutes, until the center is set. Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired. Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave. |
Have you ever made a frittata with potatoes before? I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy, tasty meal. When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly. I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar. To ensure that the turmeric flavor and color distributes evenly, add it to the pan as you’re heating the oil and let it infuse in the oil for a few seconds before cooking the rest of the recipe. By the way, turmeric can stain clothes as well as bamboo and wooden utensils and the color fades away slowly. Wear an apron, and if you have a favorite bamboo or wooden spatula that you don’t want stained, keep it away as you cook this dish. |
Lisa Lin | Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric. | Lisa Lin | Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric. | 15 minutes | 25 minutes | 4 to 6 servings | ||
383 | 2017-09-25 03:09:02 | Asparagus Artichoke Breakfast Casserole | 6 cups of 1 to 1 1/2-inch cubed rustic bread (about half a loaf), or 6 slices of bread 2 ounces bacon (2 to 3 thick-cut slices), roughly chopped 1 medium onion, chopped (about 1 1/2 cups) 1 pound of asparagus, trimmed of tough bottoms, spears sliced on the diagonal, in 1-inch long pieces 1 15-ounce can of artichoke hearts (packed in water), drained, chopped 2 Tbsp minced chives or green onion greens 6 eggs 2 cups milk 8 ounces cheddar cheese, grated 1 1/2 teaspoons salt 1/4 teaspoon black pepper |
1 Dry cubed bread in oven: Place cubed bread on a baking sheet, put in a 200°F for 10 to 15 minutes, until somewhat dry. OR you can use stale bread that is no longer soft. Drying the bread in the oven will help keep it from falling apart when you add the egg mixture later. 2 Cook the chopped bacon: Place bacon in medium skillet on medium high heat. Cook until bacon is lightly browned and much of the fat rendered. Remove bacon from pan with a slotted spoon, place on a paper towel lined plate to drain. Pour off all but enough bacon fat to coat the bottom of the pan (do not put down the drain, it will clog your pipes). 3 Sauté onions: Add chopped onions to the pan with bacon fat. Cook on medium high heat until lightly browned, about 5 to 6 minutes. Add the bacon back to the pan with the onions, stir, remove from heat. 4 Blanch the asparagus: While the onions are cooking, bring a small pot of lightly salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and shock the asparagus in ice water to stop the cooking. 5 Mix eggs, milk, cheese: In a large bowl, beat the eggs with a fork or whisk. Whisk in the milk. Stir in the 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Stir in the grated cheddar cheese. 6 Preheat oven to 350°F. 7 Place bread in egg milk mixture, fold in bacon and vegetables: Place the cubed bread in the egg milk mixture and press down with your hands so that the bread cubes absorb most of the egg milk mixture. Gently fold in the onions, bacon, asparagus, chopped artichoke hearts, and chives. (Be gentle as to not break up the bread.) 8 Assemble the casserole: Generously butter the inside of a 2 1/2 to 3 quart (8 x 13 inch) casserole dish. Gently pour the bread egg milk vegetable mixture into the casserole dish and spread out in an even layer. At this point you can make up to a day ahead. Cover and refrigerate until ready to cook. 9 Bake: Bake uncovered at 350°F for 4o minutes. If the casserole starts to get too browned while cooking, cover with foil. Remove from oven and let rest for 5 minutes before serving. |
Looking for Easter or Mother’s Day Sunday brunch ideas? I love the convenience of a breakfast casserole because you can easily assemble it the night before and have it ready to bake in the morning. Perfect hands-off cooking leaving you time for the important things, like Easter egg hunts, or Mother’s Day mimosas. This breakfast casserole (the fancier term being “strata”) has asparagus (fresh) and artichoke hearts (canned), big cubes of rustic bread, bacon, onions, all held together with eggs, milk, and cheddar cheese. It’s spring in an 8×13! |
Elise Bauer | Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch! | Elise Bauer | Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch! | 25 minutes | 40 minutes | Serves 6 to 8 | ||
389 | 2017-09-25 03:09:03 | Quick and Easy Egg Drop Soup | 3 eggs, lightly beaten 4 cups of chicken stock* 1 tablespoon of corn starch Scant 1/2 teaspoon grated ginger** 1 tablespoon of soy sauce* 3 green onions, chopped 1/4 teaspoon of white pepper 3/4 cup of enoki mushrooms or sliced shitaki mushrooms *If cooking gluten-free, use gluten-free stock and gluten-free soy sauce. **Ginger is what makes the soup hot and spicy. Dial it down to 1/4 teaspoon if you want a more mild soup. |
Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together. | 1 Make cornstarch slurry: Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved. 2 Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil: Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer. 3 Stir in beaten eggs: Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately. |
This Chinese egg drop soup from my friend and guest contributor Garrett McCord couldn’t be easier! It takes no more than 20 minutes to make start to finish, and is perfect for a quick, healthy meal. ~Elise In college one of the dishes I relied on was my own version of egg drop soup. It was simple, tasty, comforting and (most importantly) budget friendly. As I started to make it more and more I began to notice that friends started to drop by for dinner with increasing frequency. This was fine as all I had to do was add a bit more chicken stock and soy sauce and toss in another beaten egg. I could feed my guests cheaply and enjoy their company. For years I ate what I thought had been faux egg drop soup cobbled together by a hungry student, however it was only recently I discovered that my recipe was actually quite accurate. With the addition of some cornstarch and the use of white pepper the soup is dead ringer for the one at your favorite Chinese-American restaurant. |
Garrett McCord | Easy Chinese egg drop soup with eggs, ginger, green onions, and mushrooms. Cooks in less than 15 minutes! | Elise Bauer | Easy Chinese egg drop soup with eggs, ginger, green onions, and mushrooms. Cooks in less than 15 minutes! | 7 minutes | 13 minutes | Serves 4 | |
390 | 2017-09-25 03:09:08 | Easy Blender Hollandaise Sauce | 3 egg yolks (see how to separate eggs) 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne (optional) 10 tablespoons unsalted butter (if using salted butter, skip the added salt) | 1 Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. 2 Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter. 3 Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to blend for another couple seconds after the butter is all incorporated. 4 Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so. |
Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.) If you are like me, the thought of making hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, “Merde!” I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I’ve never met an eggs benedict I didn’t like, or eat.) To overcome this fear I asked my friend Hank to show me how to make it. OMG. Hank’s hollandaise didn’t separate, and he didn’t swear (any more than usual), but the work! The beads of sweat forming on this man’s forehead as he whipped those egg yolks and butter into submission. I was dreading the attempt. Hank has arms of steel. I have arms of, hmmm, a young, willowy sapling? Whatever. Not steel. The solution? Blender hollandaise. It’s easy! Even I can do it. Which means even you can do it. So I encourage you to try it, if you like me have been intimidated by the thought of attempting this sauce. Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins. By the way, if you want to try your hand at traditional Hollandaise, Michael Ruhlman has a great post breaking down all the steps on his site: Classic Hollandaise Sauce. |
Elise Bauer | A quick and easy version of this classic French hollandaise sauce, made in a blender. | Elise Bauer | A quick and easy version of this classic French hollandaise sauce, made in a blender. | 10 minutes | Makes about 1 cup of sauce, good for about 4-6 servings. | |||
391 | 2017-09-25 03:09:12 | Smoked Salmon Potato Leek Torta | 1 1/2 pounds small yukon gold potatoes, scrubbed, unpeeled 2 Tbsp butter 1 1/2 cups thinly sliced leeks, white and light green parts only (see How to Clean Leeks) 4 ounces thinly sliced cold smoked salmon 5 eggs 1 teaspoon kosher salt 1 Tbsp fresh chopped dill 1/3 cup heavy cream An 8 or 9 inch springform pan or cake pan | 1 Put the potatoes in a saucepan, cover with cold water by an inch. Add 2 teaspoons salt to the water. Bring to a boil and cook until the potatoes are easily pierced with the tines of a fork, 10 to 15 minutes. When done, remove the potatoes from the pot and let sit to cool to room temp. 2 While the potatoes are cooking, start on the leeks. Melt the butter in a small sauté pan on medium heat. Add the sliced leeks and toss to coat with the butter. Let cook until softened, about 8 to 10 minutes. Do not let the leeks brown or dry out. Remove from heat. 3 Whisk the eggs in a medium bowl. Whisk in the salt, dill and heavy cream. Whisk in the cooked leeks. 4 Butter the insides of the springform pan or cake pan. Line the bottom of the pan with a round of parchment paper. Butter the top of the paper as well. 5 Slice the cooked, cooled potatoes into 1/8-inch thick rounds. Preheat oven to 350°F. 6 Place a single layer of sliced potatoes at the bottom of your cake or springform pan. (Taste one of the pieces of cooked potato, if it needs salt, and potatoes usually do, sprinkle a little bit of salt over every layer of potatoes in this torta as you build it.) 7 Spread half of the smoked salmon slices on top of the potato slices. If you are using a springform pan, wrap the outside of the pan tightly with foil to prevent leakage in the next step. 8 Spread a third of the leek and egg mixture over the potatoes and salmon in the pan. Then lay down another layer of potatoes and smoked salmon. Add another third of the egg and leek mixture. Line the top of the torta with the rest of the potato slices and cover with the remaining egg mixture. 9 Place in the oven (if using a springform pan, place foil wrapped pan on top of a rimmed baking sheet in case the foil leaks) and bake for 30 minutes, until set and a knife inserted in the center comes out clean. Remove from oven and run a blunt knife around the edges of the pan to gently separate the torta from the pan while it's still warm. Let cool to lightly warm or room temperature before slicing and serving. |
Now here’s an idea for special Sunday brunch. This torta is layered with slices of Yukon Gold potatoes, smoked salmon, and sautéed leeks, and bound with a dill seasoned custard of eggs and cream. It’s sort of like frittata meets quiche meets Spanish tortilla. The torta has more structure than a frittata, it is sturdier than a quiche, it’s more delicately flavored than the tortilla. Like best friends in a sandbox, smoked salmon, leeks, potatoes, and dill play well together! They especially enjoy each other’s company in this recipe. The torta can be served warm or room temperature. You can make it ahead and reheat to serve. Leftovers (I doubt you’ll have any!) keep well for days. |
Elise Bauer | Delicious potato torta with Yukon Gold potatoes, smoked salmon, leeks, dill, eggs, and cream. Perfect for a Sunday brunch! | Elise Bauer | Delicious potato torta with Yukon Gold potatoes, smoked salmon, leeks, dill, eggs, and cream. Perfect for a Sunday brunch! | 10 minutes | 1 hour, 20 minutes | Serves 4 to 6 | ||
392 | 2017-09-25 03:09:18 | Breakfast Casserole with Leeks and Asparagus | 3 slices thick-sliced bacon (about 3 ounces), cut into 1/2-inch pieces 1 pound of asparagus, trimmed of woody ends, cut into 1/2-inch diagonal pieces 6 slices of bread, cut into 1 1/2 inch wide square pieces, including crusts 2 leeks, cleaned, cut in half lengthwise, sliced crosswise into 1/2-inch pieces, white and light green parts only, about 2 cups total 2 Tbsp butter, divided 1 Tbsp and 1 Tbsp 1/2 cup of crumbled feta cheese 8 eggs 2 cups milk 1/2 teaspoon of dried herbes de provence (can sub dried tarragon or thyme) 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/4 cup of freshly grated Parmesan cheese |
Pro tip: raw bacon is much easier to slice if it is frozen. So keep your bacon chilled until you are ready to cut it, or put it in the freezer for several minutes before slicing. | 1 Place bacon in a medium skillet on medium heat. Gently cook, turning occasionally, until the bacon pieces are lightly browned and much of the bacon fat has been rendered, about 10-12 minutes. Remove cooked bacon from the pan with a slotted spoon, leaving the rendered bacon fat in the pan. 2 While the bacon is cooking, cut up the bread. If the bread is a little stale, great. If it is fresh, then spread it out on a baking sheet and heat it in a 200°F oven for about 10-15 minutes to help it dry out a bit. This will help the keep the bread from disintegrating when mixed with the eggs later. 3 Bring a small pot of water to a boil. Add the cut asparagus and blanch for 1 minute. Remove the asparagus from the pot to a bowl of ice water. Let cool in the ice water and then drain. 4 Once the bacon is done and removed from the pan add a tablespoon of butter to the pan with the remaining bacon fat. Add the leeks and gently cook on medium to medium low heat for 10-12 minutes until the leeks are softened, but not browned. Do not let brown. 5 In a large bowl, whisk together the eggs, milk, crumbled feta cheese, herbes de provence, salt, and pepper. 6 Place the bread pieces into the egg milk mixture and press down so that the bread becomes completely saturated with the mixture. Add the asparagus and leeks and gently mix to combine, taking care to not break up the bread. 7 Preheat oven to 350°F. With the remaining tablespoon of butter, butter the insides of a 9x13-inch casserole dish. Sprinkle the bacon over the bottom of the dish. Gently pour the filling mixture into the casserole. Top with Parmesan cheese. Push the grated Parmesan down a bit into to the top of the casserole so that it gets moistened. (At this point you can make the night before, refrigerate and bake the next morning.) 8 Bake, uncovered, for 45 minutes or until the top is lightly browned and the custard is cooked through. If the top is getting too brown before the custard is done, you can tent it with foil. Remove from oven and let cool for 5 minutes before cutting to serve. |
Looking for ideas for a special brunch? Why not a warm and welcoming breakfast casserole? Assemble everything the night before and then just pop it in the oven first thing in the morning. Breakfast casseroles are really quite easy to make. Bread, eggs, milk, and cheese are your base. Where you can get creative is with the seasonings and additions. In this one, we are celebrating spring with asparagus and leeks. Feta is our cheese of choice, along with some Parmesan for the topping. Bacon makes an important appearance as well. (You can skip the bacon if you must, but I don’t recommend it.) We’re seasoning with Herbes de Provence, which is like the French equivalent of Italian seasoning. Great with eggs. You can use dried thyme or tarragon if you don’t have it. By the way, this breakfast casserole? It’s exceptional. Thumbs up from all present. Enjoy! |
Elise Bauer | Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring! | Elise Bauer | Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring! | 15 minutes | 1 hour, 30 minutes | Serves 6 to 8 | |
393 | 2017-09-25 03:09:22 | Quick and Easy Egg Salad Sandwich | 1 hard-boiled* egg (large), peeled and chopped 1-2 Tbsp mayonnaise (to taste) 2 Tbsp chopped celery 1 Tbsp chopped green onion or chives A pinch of curry powder Salt and pepper (to taste) Lettuce 2 slices white, wheat, multigrain, or rye bread, toasted or plain * To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 10-12 minutes. Drain the water from the pan, add ice water to cool the eggs, let sit a couple minutes longer. |
This recipe is for a one egg sandwich. If you would like more egg salad in your sandwich, or if you are making more sandwich, you can easily scale up this recipe. | 1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon. 2 Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on one slice of bread, spread the egg mixture on top of the lettuce, put another slice of bread on top. | An egg salad sandwich is one of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs already made. Add little chopped celery for crunch, some green onions or chives for the green factor, a dash of salt and pepper for seasoning, and a spoonful of mayonnaise to bind everything together. Easy! There is one more ingredient that will give your simple egg salad a special zing, and that is a dash of curry powder. Not only will the curry powder give your egg salad a gentle spicy lift, it will give it a bit more color as well. To mayo or not to mayo? You can substitute the mayonnaise with some ripe avocado; if you do that you’ll need to add some vinegar or lemon juice for an acidic component, and add more salt than you would expect. Personally I prefer egg salad with a hefty amount of mayonnaise. That said, the amount of mayonnaise is completely a matter of taste. Updated from the recipe archive. First posted 2005. |
Elise Bauer | Classic egg salad sandwich, with chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder, served on toasted bread. | Elise Bauer | Classic egg salad sandwich, with chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder, served on toasted bread. | 10 minutes | Makes one sandwich | ||
400 | 2017-09-25 03:09:25 | Salmon Avocado Poke Bowl | For the poke bowl: 1 cup short-grain white rice 1 pound sashimi-grade salmon 1/4 cup soy sauce 1 1/2 tablespoons rice vinegar 1/2 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 teaspoon garlic powder 2 scallions, thinly sliced Other toppings for your bowl: Sliced cucumber Sliced radish 1 large avocado, cubed Furikake Red pepper flakes | I use short-grain white rice (sometimes also called "sushi rice") in my bowls, but it's fine to use medium- or long-grain rice if that's what you have in your kitchen. Gluten-free option: Substitute 3 tablespoons of tamari for the soy sauce. Because of the deeper color of the tamari, your salmon may not look as vibrant once mixed with the dressing. | 1 Cook the rice: Start the rice first and prep the rest of the ingredients while it cooks. Rinse the rice a few times under cool water, rubbing it gently with your hands, until the water isn't quite so cloudy. Then cook the rice according to package instructions or in a rice cooker. Fluff and keep covered until ready to eat. 2 Prepare the salmon: Gently pat the salmon all over to make sure that there are no bones still lodged in the filet; if there are, use needle-nosed pliers to remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside. 3 Make the dressing: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that's fine. 4 Combine the salmon and the dressing: Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions. Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture. 5 Serve: Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, furikake and red pepper flakes, if you like. The poke bowl is best enjoyed immediately. |
The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money’s worth, which meant seafood and sashimi. Of course, I didn’t particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice. It wasn’t until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish! A poke bowl (pronounced po-kay!) is a Hawaiian dish of diced fresh fish served on top of rice with plenty of extra fixings like avocado, radishes, and cucumbers. The fish is usually tuna, but salmon and other sashimi-quality fish can be used as well. The diced fish gets tossed with a simple dressing of soy sauce, rice vinegar, and sesame oil, which makes a nice compliment to the whole bowl. Make sure to buy only very high quality salmon since you’ll be eating it raw. In Japanese supermarkets, fish is labeled “sashimi” when it’s safe to eat raw. Otherwise, ask your fishmonger about the quality of the fish. Once you have your fish, the rest of the poke bowl comes together really quickly. Just steam some rice, toss the fish with the dressing, and serve! I like to place all the extra toppings on the table so that everyone can help themselves. If you are looking for a gluten-free poke bowl, use tamari instead of soy sauce. Tamari has a more intense flavor, so I would use only 3 tablespoons of tamari for the sauce. Also, because tamari has a much deeper color, the salmon pieces will not look as vibrant once they have been mixed with the dressing. |
Lisa Lin | April 19, 2017 | Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado! A super simple, light meal. Look for sushi-grade salmon when shopping. | Lisa Lin | Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado! A super simple, light meal. Look for sushi-grade salmon when shopping. | 20 minutes | 2 to 3 servings | |
411 | 2017-09-25 03:09:26 | Quick Easy Fish Stew | 6 Tbsp olive oil 1 medium onion, chopped (about 1 1/2 cups) 3 large garlic cloves, minced 2/3 cup fresh parsley, chopped 1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1 14-ounce can of whole or crushed tomatoes with their juices 2 teaspoons tomato paste (optional) 8 oz of clam juice (or shellfish stock) 1/2 cup dry white wine (like Sauvignon blanc) 1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces Pinch of dry oregano Pinch of dry thyme 1/8 teaspoon Tabasco sauce (or more to taste) Freshly ground black pepper to taste Salt to taste |
For a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open. | 1 Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so. 2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve. Great served with crusty bread for dipping in the fish stew broth. |
One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious! The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies; the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works, it’s just not quite as tasty. The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish such as sole for this stew, or oily fish such as tuna. If you want, you can add some shrimp, clams and/or scallops to the stew as well. One of our favorite recipes for Lent, updated from the recipe archive |
Elise Bauer | Quick, easy, and absolutely delicious fish stew! Fresh fish fillets cooked in a stew with onions, garlic, parsley, tomato, clam juice and white wine. | Elise Bauer | Quick, easy, and absolutely delicious fish stew! Fresh fish fillets cooked in a stew with onions, garlic, parsley, tomato, clam juice and white wine. | 10 minutes | 20 minutes | Serves 4 | |
412 | 2017-09-25 03:09:29 | Honey Mustard Baked Salmon | 1 1/2 to 2 pounds (680 to 900g) salmon fillets 3 Tbsp honey mustard (1 1/2 Tbsp honey plus 1 1/2 Tbsp Dijon mustard) 3 cloves garlic, minced (about 3 teaspoons) 3 Tbsp olive oil (divided 2 T and 1 T) 1 Tbsp lemon juice 1 Tbsp chopped fresh dill Pinch of salt | If you don't have already prepared honey mustard, just combine equal amounts of honey and Dijon mustard. | 1 Preheat the oven to 400°F (205°C). 2 In a small bowl, whisk together the honey mustard, garlic, 2 Tbsp of olive oil, lemon juice, dill, and salt. 3 Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined pan. Use a basting brush to coat the top side of the fillets with the honey mustard mixture. 4 Place in oven and bake at 400°F (205°C) for 8 to 10 minutes, until just barely cooked through (please don't overcook salmon!). It's okay if the salmon is still a little rare in the center, when you remove it from the oven, the residual heat will cook it through. |
Take one part honey, one part Dijon mustard, mix, and now you have one of the most versatile sauces possible, for chicken, ham, corned beef, and in this case, honey mustard salmon. It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much recipes. Takes 10 minute to prep, and 10 minutes to cook. There are only two things to remember. First, use good quality salmon. That cheapest fillet at the fish counter that looks like it’s seen better days, has seen better days. There is nothing you can do to improve old fish. How do you tell? The best way is to smell it. If it smells strongly of fish (or something worse), don’t buy it. I’ve actually taken fish back to the market that didn’t smell right when I took it out of the package. Trust me, you don’t want to eat it. Second, don’t overcook the salmon! It’s so easy to do. Do not cook the salmon until it is completely flaking apart, that’s overdone. When the fillets come out of the oven they should still be just a little bit rare in the center. They’ll continue to cook in the residual heat and be perfect when you go to eat them. |
Elise Bauer | Honey Mustard Salmon, a quick, easy, delicious way to dress up salmon fillets! Takes only 20 minutes start to finish. | Elise Bauer | Honey Mustard Salmon, a quick, easy, delicious way to dress up salmon fillets! Takes only 20 minutes start to finish. | 10 minutes | 10 minutes | Serves 4 | |
414 | 2017-09-25 03:09:33 | Mediterranean Tuna Pasta | 2 5-ounce cans of albacore tuna (preferably packed in olive oil), drained* 1 tomato, cored, cut in half crosswise and squeezed of excess juice, chopped (about 1 cup) 1/4 cup pitted, kalamata olives, coarsely chopped 1/4 cup chopped red onion 2 Tbsp chopped parsley 1 Tbsp capers, coarsely chopped 2 teaspoons lemon juice 2 Tbsp extra virgin olive oil (more if you are using tuna packed in water) 1/2 teaspoon kosher salt Pinch of freshly ground black pepper 3/4 pound fusilli pasta, dry 1 cup grated Mozzarella cheese *If you are using a good quality brand of canned tuna, packed in good quality olive oil, there is no need to drain. The oil is highly flavored. If you question the quality of the olive oil, drain it, and add back the same amount of your own good quality olive oil (about 2 Tbsp, listed in the ingredients). |
1 Put pasta water on to boil: Heat 2 quarts of salted water (1 Tbsp kosher salt), to a boil. While heating the pasta water, prep the ingredients. 2 Stir drained tuna with tomato, olives, onion, parsley, capers, lemon juice, olive oil, salt, pepper: Place drained tuna in a medium bowl. Stir with a fork to break up the largest chunks of tuna. Add the tomato, olives, red onion, parsley, capers, lemon juice, olive oil, salt and pepper. Stir to combine. 3 Boil pasta until al dente: When the pasta water comes to a boil, add the pasta and boil, uncovered, on a rolling boil until al dente (cooked through, but still a little firm to the bite). Reserve 1/4 cup of the pasta water. 4 Add pasta to tuna mixture, sprinkle with Mozz: Drain the pasta and immediately add the pasta to the tuna mixture. Sprinkle with the grated Mozzarella cheese and stir until everything is well combined. If the pasta seems a little dry, add some of the reserved pasta water and/or some more olive oil. Serve warm. |
The “holy grail” of recipe development is creating something that is easy to make, easy on the budget, can be made in 30 minutes, and is drop dead delicious. It’s a goal to strive for, and hard to reach. But this Mediterranean tuna pasta? Wow. I keep making it and eating it, making it and eating it. Today I only got to make it, because my sweetheart and a friend came over and ate the whole batch! Think Nicoise salad meets tuna casserole and you’ll be somewhere in the ballpark of this recipe. Canned tuna is tossed with chopped tomatoes, olives, red onions, capers, parsley, olive oil and lemon juice, and then tossed again with hot fusilli pasta and shredded Mozzarella cheese. The hot pasta melts the cheese into the tuna mixture. Make it ahead if you wish; if you do, warm it in the microwave before serving. |
Elise Bauer | Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese | Elise Bauer | Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese | 15 minutes | 15 minutes | Serves 4 | ||
416 | 2017-09-25 03:09:36 | Salmon Fried Rice | 3 Tbsp soy sauce 1 teaspoon brown sugar 1 Tbsp olive oil 2/3 cup diced red onion 2/3 cup diced red bell pepper 2 cloves garlic, minced 1-inch piece of ginger, grated 3 eggs, well beaten 4 cups day old cooked white rice (from about 2 cups of raw rice) 1 cup frozen peas, thawed 2 cups cooked salmon in large chunks 2 green onions, thinly sliced, including the greens Cilantro (or parsley) for garnish |
If you don't have day old rice, you can take freshly made rice, spread it out in an even layer on a sheet pan, and put it into a 200°F (93°C) oven for 12 minutes. | 1 Mix brown sugar with soy sauce: Dissolve the brown sugar in the soy sauce in a small bowl. Set aside. 2 Sauté onion and and bell pepper, add garlic, ginger: Heat the olive oil in a large sauté pan or wok on medium high heat. Add the diced red onion and bell pepper and sauté until lightly browned, about 5 minutes. Lower the heat to medium and stir in the garlic and grated ginger. Cook for a minute more. 3 Add eggs, then rice: Add the beaten eggs and stir until just cooked. Add the cooked rice, increase the heat to medium high and cook for a couple minutes more, stirring often. 4 Add peas, salmon, green onions, soy sauce mixture: Add the peas, salmon, and green onions. (Be gentle with the salmon so you don't break it up too much.) Stir in the soy sauce mixture and remove from heat. Garnish with cilantro to serve, serve immediately. |
The best thing about making too much rice is that you have leftovers for fried rice, you know, the kind with some egg swirled in, chopped vegetables and a soy sauce based sauce. If you also happen to have some leftover cooked salmon (I know, it’s a stretch, but you might, right?) this salmon fried rice is one of the best possible things you could make with it. We grilled up some fresh salmon the other day and had just enough leftover to toss into this fried rice dish. With the egg, peas, onions, ginger, garlic, and bell pepper, it’s a meal in itself! All brought together with lightly sweetened soy sauce. Now usually you would want to use day old rice for fried rice. Why? Because it’s drier, meaning it will fry better and get browned on the edges. We didn’t have any, so instead I made a fresh batch of rice, spread it out on a sheet pan and put it in a 200°F oven for 10 minutes, and then let it sit around, while I prepped other things. |
Elise Bauer | Have leftover rice and cooked salmon? Make salmon fried rice! Comes together in minutes. Easy and so good! | Elise Bauer | Have leftover rice and cooked salmon? Make salmon fried rice! Comes together in minutes. Easy and so good! | 10 minutes | 15 minutes | Serves 4 to 6 | |
417 | 2017-09-25 03:09:40 | Easy Grilled Salmon | 1 1/2 to 3 pounds salmon fillets, skin-on (figure 1/3 to 1/2 pound per person) Canola, olive, or grapeseed oil Marinade Recipes Basic marinade: 3/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 4 garlic cloves, minced Basic teriyaki marinade: 1 cup soy sauce(use gluten-free soy sauce if cooking gluten-free) 1-inch nob of fresh ginger root, grated 4-5 cloves garlic, crushed 2 to 4 Tbsp brown sugar Teriyaki marinade with mirin: 1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free) 1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar 1/4 cup brown sugar 2 Tbsp minced garlic 2 Tbsp minced fresh ginger 1/4 cup minced green onions 2 Tbsp vegetable oil Pinch chili pepper flakes Yakitori marinade with sake: 1/2 cup sake 1/2 cup soy sauce(use gluten-free soy sauce if cooking gluten-free) 1/2 cup mirin 2 Tbsp finely grated fresh ginger 2 cloves garlic, minced A dash of red chili pepper flakes 1/4 cup white sugar |
1 Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved. 2 Cut filles 1 1/2 to 2-inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn't run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time from 1-2 hours chilled in the refrigerator. Before grilling, remove fillets from marinade and discard marinade. 3 Prepare grill for high direct heat (if you are using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating). When the grill is hot (you should be able to hold your hand one inch above the grill grates for only 1 second), spray or brush oil generously on both sides of fish fillets. Place fillets on grill, skinless side down first, so that they can get nice grill marks on the hot grill while the fish is still firm. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over, otherwise they may fall apart. 4 Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closes to the grill. Using tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. If you are using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If you are using a gas grill, just reduce the flame to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done. Better to err on the side of undercooking the salmon, rather than overcooking. You can always put the fish back on the grill, but once a good fillet is overcooked, there's nothing you can do. Remove from grill and serve immediately. |
With warmer weather comes grilling season and one of the easiest and healthiest foods you can prepare on a grill, gas or charcoal, is salmon. There is a trick to grilling salmon though, that once you know will transform your success with grilling this fish forever. The secret? Use skin-on fillets and place the salmon fillets on the hot grill skinless side down first. The fillets, when raw, won’t flake and fall apart like they will when they are cooked. So, you sear the raw skinless side first, only enough to get some good grill marks and an edge of cooked fish, then you carefully flip it and finish your cooking at a lower temp with the skin-side down. This way the skin will help keep the fillet together and help keep it from flaking apart and falling into your grill while the fish completes its cooking. My friend Suzanne taught me this approach years ago and it makes a huge difference. If you do it the other way? Skin side first? It’s a mess. Also make sure you coat the grill grates and the fillets well with oil, to help prevent sticking. Some sticking is likely to happen anyway, which is why you need to be careful when you flip the fillets over. But having a well oiled hot grill and well oiled fillets will help. There are plenty of marinades you can use with salmon; I’ve included four favorites here. My friend Suzanne usually just uses a simple soy sauce and minced garlic marinade. Sometimes I get a little fancier and add mirin rice wine, ginger, and sugar. Do you have a favorite way to prepare grilled salmon? A favorite salmon marinade? If so, please let us know about it in the comments. Updated from the recipe archive. First posted in 2009. |
Elise Bauer | How to grill perfect salmon fillets every time, including a choice of delicious marinades. | Elise Bauer | How to grill perfect salmon fillets every time, including a choice of delicious marinades. | 15 minutes | 10 minutes | |||
419 | 2017-09-25 03:09:46 | Avocado Tuna Salad | 1 5-ounce can tuna, preferably packed in olive oil, drained 1/2 ripe avocado, roughly chopped 1/2 cup minced celery 1/4 cup minced red onion 1 Tbsp olive oil 2 teaspoons lemon juice 1 teaspoon lemon zest 2 Tbsp chopped fresh cilantro or parsley 1/2 teaspoon kosher salt Freshly ground black pepper | Since the avocado is taking the place of mayonnaise, it should be ripe and easy to mash with a fork. Choose an avocado that has some give to it when you squeeze it gently. Because mayonnaise comes salted, and avocados don't, you'll need to add more salt and pepper to this salad than you might expect. | Place all of the ingredients in a medium bowl. Mix with a fork, mashing the avocado and breaking up the chunks of tuna as you go, until the ingredients are well combined. Add more oil or salt and pepper if necessary, serve on your favorite sandwich bread or toast. | Here’s a step up from your everyday tuna salad—leave out the mayo and replace with avocado, add some red onion, lemon zest and juice, sprinkle with the green of cilantro or parsley, and wow! Put it between two pieces of toast and you have a rather perfect tuna salad sandwich with the lovely addition of avocado and without any mayonnaise. To be clear, I don’t have any problem with mayo. But I am rather passionate about avocados so given the opportunity to sub one for the other, I will! By the way, here’s a cool little avocado beauty tip. Once you’ve scooped out the avocado from its peel, rub the inside of the peel on your elbows. The oil from the avocados is great for smoothing rough skin! |
Elise Bauer | Healthy and easy! Avocado Tuna Salad with avocado, canned tuna, red onion, celery, and NO mayo. | Elise Bauer | Healthy and easy! Avocado Tuna Salad with avocado, canned tuna, red onion, celery, and NO mayo. | 10 minutes | Makes enough tuna salad for 2 sandwiches | ||
420 | 2017-09-25 03:09:50 | Panko-Crusted Baked Salmon | 4 teaspoons olive oil 4 pieces thickly cut, boneless salmon (each 6 oz) Salt and pepper to taste 2 Tbsp honey mustard or sweet-hot mustard 2 teaspoons chopped fresh thyme 2/3 cup panko bread crumbs 2 Tbsp chopped Italian parsley 1/2 teaspoon Hungarian sweet paprika | 1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper. 2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle). 3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture. 4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once. |
Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. Some honey mustard spread over the top of the fillets provides the “glue” that holds the seasoned panko on to the fillets. The result? Salmon that is perfectly tender, flakey, and seasoned. And it takes less than 30 minutes to make! This recipe comes by way of my friend and neighbor Evie Lieb, who is a pastry chef, baker, and cooking teacher. This is one of her favorite recipes that she shared with a cooking class I attended. Evie now has her own food blog at www.evielieb.com. Check it out! Recipe updated from the archives. First posted 2007. |
Elise Bauer | Panko-crusted baked salmon! Salmon steaks or fillets coated in honey mustard, breaded with Japanese panko crumbs, and baked to perfection. | Elise Bauer | Panko-crusted baked salmon! Salmon steaks or fillets coated in honey mustard, breaded with Japanese panko crumbs, and baked to perfection. | 10 minutes | 12 minutes | Serves 4 | ||
448 | 2017-09-25 03:09:51 | Spicy Lamb Stew with Chickpeas | 2 1/2 pounds (1.1 kilos) boneless leg of lamb, strings or netting removed 1 teaspoon (5 g) salt 1/2 teaspoon (2 1/2 g) ground black pepper 2 sweet or Spanish onions 4 tablespoons (60 ml) olive oil 1 clove garlic, chopped 2 shallots, chopped 1 teaspoon (5 g) ground cinnamon 1 teaspoon (5 g) ground cumin 1 teaspoon (5 g) ground coriander 1/2 teaspoon (2 1/2 g) ground allspice 1/2 teaspoon (2 1/2 g) cayenne pepper (skip this if you don't like spicy foods) 1 can (14 to 16 ounces, 475 ml) whole peeled tomatoes, crushed in a bowl, or chopped tomatoes 2 cups (475 ml) water 1 bay leaf 1/2 cup (75 g) golden raisins 2 cans (15 ounces, or 420 g, each) chickpeas, drained 1/4 cup (5 g) chopped fresh cilantro |
You can buy pre-cut lamb stew meat instead of a leg of lamb. However, this is might be cut from tougher pieces of meat, and may take longer to cook. Keep cooking the stew until the meat is fork tender. | 1 Heat the oven to 325F. 2 Cut the lamb into chunks: Remove the wrapping and and trim any excess fat from the exterior of the lamb. Open up the leg so you see where the bone was removed, then follow the deep cracks running between the muscles to separate the leg into smaller pieces. Cut each of these smaller pieces into roughly 3-inch chunks for the stew. You may have some smaller or larger pieces; that’s OK. Sprinkle the meat all over with salt and black pepper. 3 Brown the lamb: In a large heavy-bottomed pot or Dutch oven over medium-high heat, heat 2 tablespoons of the oil. Add the meat and let it cook for 3 minutes without disturbing. Don't crowd the pan; work in batches if necessary. The meat may stick at first, but will easily lift after a few minutes. Turn and brown the other sides for 3 minutes more. Transfer the meat to a bowl. 4 While the lamb is browning, prepare the onions. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the papery outer layers of skin. Cut each half into a few wedges, slicing through the root so that the wedges stay intact. 5 Cook the onions: Heat the remaining 2 tablespoons oil in the pan and add the wedges, cut sides down, crowding them as close together as possible. Brown for 2 minutes, then turn and brown the other sides for 2 minutes more. Try to keep the wedges intact as you turn them. Transfer to the bowl with the browned meat. 6 Add the seasonings to the pan: Stir the garlic, shallots, cinnamon, cumin, coriander, cayenne, and allspice into the pan. Cook, stirring, for 1 minute. Add the tomatoes and cook 1 minute more or until the mixture is smooth. Stir in the water, scraping up any browned bits that might be stuck to the bottom of the pan. 7 Braise the lamb: Return the meat and onions to the pan and stir into the liquid. Add the bay leaf. Bring to a boil. Cover the pan and transfer to the oven. Cook for 1 hour. 8 Add the raisins and chickpeas to the stew. Gently stir so some of the chickpeas are submerged in the liquid. Cover and return to the oven. Continue cooking for 30 minutes, or until the lamb is very tender and easily pierced with a fork. If necessary, continue cooking for 30 minutes more until the lamb is tender. 9 Serve the lamb: Taste the cooking juices for seasoning and add more salt and pepper, if you like. Discard the bay leaf. Sprinkle the dish with cilantro just before serving. The stew can also be cooled and refrigerated for up to 5 days, or frozen for up to 3 months. Warm over low heat or in a low oven before serving. |
When you add lots of spices to a dish, sometimes that’s all you can taste. But I’ve found that lamb is one ingredient that can handle a lot of spice. This hearty lamb stew is well-seasoned with cinnamon, cumin, coriander, and cayenne. The meat keeps its delicious and distinctive taste, while the seasonings add intrigue to every bite. I think that leg of lamb, cut into cubes, makes the best stew. You don’t need a butcher to do it: Buy a pre-boned leg of lamb and cut it into cubes yourself. Start by cutting apart the smaller muscles that make up the leg — when you remove the leg from its wrapping, you’ll see that these muscles are loosely held together with deep cracks running between them. Separate these with your knife, following those cracks. Then you’ll have several smaller pieces, which are easy to cut into stew-sized chunks. Add browned onions and all the seasonings to the pot along with the cubes of lamb, and send it to the oven for a couple of hours. This stew is finished with chickpeas, golden raisins, and cilantro, which give the dish the flavors of a classic Moroccan lamb tagine. The spices mellow as they cook and the stew just gets better if you eat it a day or two later. |
Sheryl Julian | Lamb Stew with Chickpeas! Spicy and warm. Perfect winter comfort food. Cinnamon, cumin, coriander, and a hit of cayenne. | Sheryl Julian | Lamb Stew with Chickpeas! Spicy and warm. Perfect winter comfort food. Cinnamon, cumin, coriander, and a hit of cayenne. | 30 minutes | 2 hours | 6 servings | |
449 | 2017-09-25 03:09:53 | Braised Lamb Shanks with Celery Root and Rosemary | 2 Tbsp olive oil 2 lamb shanks (3 to 3 1/2 pounds total), trimmed of excess fat Salt 1 medium onion, chopped (about 1 1/2 cups) 8 cloves garlic, peeled and crushed 2 sprigs rosemary 2 sprigs fresh thyme 2 bay leaves 1 cup chicken stock 2 large celery roots (about 3 pounds total) 1/2 head of green cabbage 1 Tbsp balsamic vinegar Freshly ground black pepper 2 Tbsp chopped fresh parsley |
1 Salt the lamb shanks: Sprinkle shanks with salt and let sit while you prep the ingredients. 2 Brown the shanks: Heat oil in a large (6 quart), thick-bottomed pot on medium high heat. Pat shanks dry with paper towels, add them to the pot and sear to brown on all sides. When sufficiently browned, remove shanks to a bowl, set aside. 3 Sauté onions and garlic: Add chopped onions to the pot and cook until translucent and beginning to color, about 5 minutes. Add garlic cloves and cook a minute more. 4 Add rosemary, thyme, bay, shanks, stock, then simmer: Place sprigs of rosemary, thyme, the bay leaves on top of the onions. Place the seared lamb shanks on top. Sprinkle with a teaspoon of salt. Add the chicken stock. Bring the stock to a simmer, lower the heat to the lowest setting to maintain a simmer, and cover. Let simmer for 1 hour. 5 Prep celery root and cabbage: While the shanks are cooking prepare the celery root and cabbage. Cut off the knobby end of the celery root. Place the celery root cut side down on cutting board to stabilize it. Use a strong knife to cut away the outside peel. Once peeled, cut the celery root into 1 1/2-inch cubes. Core the cabbage and slice the cabbage into 1 1/2-inch thick slices. 5 Add celery root and cabbage to pot: After an hour, remove the shanks from the pot. Add the sliced cabbage and chunks of celery root. Sprinkle with balsamic vinegar. Return the shanks to the pot, nestling them in the celery root and cabbage. 6 Simmer until celery root is cooked and shanks are tender: Increase heat to return the pot to a simmer, lower the heat to maintain a simmer, cover and cook for another 45 minutes to an hour, until the celery root is cooked through and the shanks are tender. 7 Cut meat away from bones, chop, return meat to pot: Remove the shanks from the pot. Cut the meat away from the bones. Roughly chop the meat and return to the pot. Add salt and pepper to taste. Sprinkle with parsley to serve. |
Do you like lamb? It’s usually towards the end of winter that I start getting a craving for it. Not the chop variety, but a big old pot of stew or braised lamb shanks. Something hearty, something filling, something that will hold me through the week. For my birthday a few weeks ago we made rack of lamb with the chops served on puréed celery root. The flavors were so good together I decided to bring them alive in a stew. Wow! This is a great way to serve lamb shanks. We sear a couple shanks first to get good browning, then cook them with onions, rosemary, and a little stock. Half way through the cooking we add in chopped celery root and green cabbage. Since this is the kind of recipe you need to serve in a bowl (more stew-ish than stand-alone shank-ish), when the shanks are done, we strip the meat off the bones and return them to the pot. But you could leave them on the bones if you like. I’m only using 2 shanks for a recipe that serves 4 to 6, so it seems to make more sense to take the meat off. |
Elise Bauer | Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew! | Elise Bauer | Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew! | 10 minutes | 2 hours, 20 minutes | Serves 4 to 6 | ||
450 | 2017-09-25 03:09:59 | Roast Leg of Lamb | Marinade 1/2 cup orange juice 1 cup white wine 3 cloves garlic, minced 2 teaspoons of fresh thyme or 1 teaspoon of dried thyme 2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary 1/4 teaspoon of fresh ground pepper Blend marinade ingredients in a blender, just a few pulses until well mixed. Lamb Roast One 6-pound leg of lamb, bone-in or boneless. (If boneless, the leg should be tied up with kitchen string by butcher.) Marinade Salt and freshly ground black pepper |
The marinade we used on this roast comes from my friend Suzanne and it works quite well. A simpler marinade of rosemary, olive oil, garlic, pepper, and lemon juice would do the trick quite nicely too. One can also make tiny slices into the surface of the roast and insert slivers of garlic and herbs. | 1 Marinate lamb: Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour (preferably two hours) before putting in the oven to help bring the lamb closer to room temperature before roasting. 2 Preheat oven and arrange racks: Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan. 3 Season lamb and place in oven: Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen. 4 Roast: Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast). If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it's right out of the fridge, it will take longer to cook.) Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast directly in a roasting pan, rack or not, start the roast at 450°F and after 20 minutes reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected. So, use a meat thermometer! About 20 minutes before you expect the roast to be done, start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often, or use a remote meat thermometer. Remove the roast from the oven anywhere from 125°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. 5 Let rest: Let stand for 25-30 minutes before carving (so the juices don't all run out when you cut into it). Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat. 6 Collect drippings for gravy or sauce: While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb. Serve with some mint chimichurri or homemade mint jelly. |
The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results—slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325°F the whole time.) We generally get great results with the searing method, starting at high heat and then dropping the temp which is the method described in the following recipe. If you use searing method, you will have ends that are more well done, and as you get closer to the interior, more rare. This way you have a variety to serve to guests. Another point where there are wildly varying opinions is the internal temperature that constitutes “medium rare”. I’ve seen references that range from 120° to 145°F. For this roast, I pulled it out at 125°F. As it rested the internal temperature continued to rise a few points as the meat continued to cook. We like lamb on the rare side of medium rare, and this roast was perfectly done to our taste. Clearly an accurate meat thermometer is essential, and it helps to insert the meat thermometer at different places into the deep interior of the roast to get a good read. A great way to keep tabs on how well the roast is cooking is to use a remote thermometer. This way you can tell when the roast is done without having to open the oven door, avoiding the loss of heat that comes from doing that. These directions assume that you have let the roast sit at room temperature for an hour or two before roasting. If you are taking a roast and cooking it directly from the fridge, it will take longer to cook. Updated from the recipe archive, first posted 2006. |
Elise Bauer | Classic roast leg of lamb recipe. Leg of lamb marinated in a citrus rosemary marinade, then oven seared and slow roasted. | Elise Bauer | Classic roast leg of lamb recipe. Leg of lamb marinated in a citrus rosemary marinade, then oven seared and slow roasted. | Cook time: 1 hour, 30 minutes | 1 hour, 30 minutes | Serves 8 to 10 | |
451 | 2017-09-25 03:10:04 | Lamb Loin Chops with Mint Chimichurri | Lamb loin chops: 2 pounds of lamb loin chops, about 8 individual chops, 1 1/2 inch thick 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 Tbsp olive oil Mint chimichurri: 3 cloves garlic, chopped (about 3 teaspoons) 1 1/2 cups fresh mint leaves (spearmint), packed 1 1/2 cups fresh parsley leaves, packed 3 Tbsp red wine vinegar 3/4 teaspoon Kosher salt 1/4 teaspoon red pepper flakes 1/2 cup olive oil |
1 Remove chops from refrigerator and sprinkle on all sides with Kosher salt. Let sit at room temperature for a half hour (for small chops) to an hour (for large chops) to come to room temp. 2 Make the mint chimichurri sauce. Either in a food processor or by hand, finely chop the garlic, mint and parsley. Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil. 3 Heat olive oil in a large cast iron pan on medium high heat. Sprinkle the black pepper on both meaty sides of the chops. When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan. 4 Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops. Once browned on one side, turn them over and brown the other side. Quickly sear the fatty and bone edges of the chops. 5 Once all of the sides have browned, lower the heat and continue to cook until the lamb chops are done to your liking. Lamb is best rare (vivid pink on the inside), never more cooked than medium rare. The easiest way to test for the doneness of the chops is to press on them with your finger (see the finger test to check doneness of meat). You can also use an instant read meat thermometer. Remove the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare. Some of the chops may cook faster than others, so check them as they cook, and pull them off the pan when ready. 6 Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving. Serve drizzled with mint chimichurri sauce. |
When you get older birthdays seem to lose their importance. We’re no longer in such a hurry to grow up. (“How old are you?” “Eight and three-quarters!”) Time flies faster and it seems like we just had a birthday a month ago so what’s the big deal. Our minds, filled with a lifetime of useful and useless data, don’t have room for much else, like remembering how old we actually are. (This year I had to subtract my birth year from the current year to figure it out.) The one thing I do look forward to on my birthday is choosing what’s for dinner; it’s a family tradition. When the day comes, there aren’t that many things that can compete with lamb chops. So tender and lovely. Seared on the outside, rare as possible on the inside. In this recipe, we serve the chops with a sauce of mint chimichurri, a loose pesto of sorts, Argentinian, with fresh mint, parsley, garlic, vinegar and oil. Perfect for birthdays, Valentine’s Day, and Valentine birthdays. :-) |
Elise Bauer | Seared lamb loin chops, served with chimichurri sauce of mint and parsley. | Elise Bauer | Seared lamb loin chops, served with chimichurri sauce of mint and parsley. | 20 minutes | 20 minutes | Serves 4-6. | ||
452 | 2017-09-25 03:10:11 | Lamb Korma | 8 whole cloves (or 1/2 teaspoon ground cloves) 1 Tbsp black peppercorns (or 4 teaspoons ground pepper) 5 green cardamom pods (or 1/2 teaspoon ground cardamom) 1 Tbsp coriander seeds (or 3 1/2 teaspoons ground cardamom) 1 heaping teaspoon cumin seeds (1 1/2 teaspoons ground cumin) 5 Tbsp of light sesame oil or canola oil 3 medium yellow onions, roughly chopped 2 garlic cloves, crushed 1 heaping Tbsp grated ginger 2 teaspoons turmeric 1 heaping teaspoon paprika 1 stick of cinnamon, ground, or 1 teaspoon of ground cinnamon 4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters 2 1/2 to 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch chunks 2 1/2 cups water 1 1/3 cups full fat plain yogurt (can use Greek style) Salt |
Use only full fat plain yogurt for this recipe. Low fat or non-fat may separate. | 1 Grind and crush the spices: Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns. 2 Cook the onions, add spices: Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes. Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes. 3 Add the tomatoes (with their juices) to the pot and bring to a simmer. Cook for 4 minutes. 4 Add the lamb pieces to the pot, stir to coat with the spices, onions and tomatoes, and let cook for 4 minutes. 5 Stir in the water and yogurt and mix well. Add salt to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender. Serve with basmati rice and/or flatbread. |
Are you a lover of books? My father, the English teacher, instilled in us an appreciation for literature. When I find a book I love I want to yell about it from the mountain top. Instead, my friends are the beneficiaries of this enthusiasm, since I typically find every excuse to send them a copy of the new favorite. Last year the book my friends received was The Lost World of the Kalahari by Laurens van der Post. This year it will be The Honey Thief, a beautifully written collection of fictional stories by Najaf Mazari, a Hazara Afghani refugee living in Australia, and his collaborator, novelist Robert Hillman. In The Honey Thief, the authors carry us along, weaving one story into another, like a tapestry, rich in humor and humanity, of a world so different from ours—the Afghanistan we don’t see in the news. At the very end of the book there is a small collection of recipes, told as if you were right there in Mazari’s kitchen. Here’s an excerpt from the lamb qorma recipe: Okay, the onions. In Afghanistan, we rarely fashion a meal without onions. What the world was like before onions were invented, I cannot imagine. So, the onions, three of them. Peel them to preserve as much of the outer flesh as possible….Once the onions are peeled, chop them up but not too fine. You need chunks of onion, not thin slices. Now heat some cooking oil in a big saucepan. I am serious when I say a big saucepan. For dishes like this, a big saucepan is your friend. Do you want to fill a smaller saucepan to the very brim? No. and later, This is going to take two hours. Read a book. Every fifteen minutes, put the book down and stir the saucepan. In this last hour, you are stirring the qorma, and you are reading your book. You started at two-thirty in the afternoon. Now it’s five in the afternoon. Turn off the qorma. If you are of my faith, wash and pray. If you are not, do whatever you must. All of the recipes read like that, many with rough approximations of the amounts. For the following lamb korma (or qorma) recipe, we’ve stripped the recipe down to its essentials, making it easier to follow, but not nearly as entertaining as the original. I do recommend getting a copy of this book just for the pleasure of reading it. Mazari instructs us to serve his qorma with basmati rice. We didn’t have any rice so we served it with flatbread on the side instead. The stew is tangy and spicy and would be great with rice to sop up the extra liquid. |
Elise Bauer | Lamb Korma, Afghan style, lamb leg or shoulder slowly cooked in a stew with onions, tomato, spices and yogurt. | Elise Bauer | Lamb Korma, Afghan style, lamb leg or shoulder slowly cooked in a stew with onions, tomato, spices and yogurt. | 30 minutes | 2 hours, 30 minutes | Serves 6-8 | |
453 | 2017-09-25 03:10:13 | Rosemary Crusted Lamb Chops | 1 pound lamb chops (lamb rib chops are what are pictured here) 2 Tbsp minced fresh rosemary 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 garlic clove, minced 4 Tbsp olive oil, divided | In this recipe we are working with lamb rib chops, with two ribs per chop. This yields a thicker piece of meat than if we had single rib chops, and is more forgiving with cooking time if you like your lamb rare or medium rare. If you have single rib chops, which are thinner pieces, you'll have to pay closer attention, and sear quickly, to not overcook the chops. Note that 1 pound of lamb rib chops is about 4 double-rib chops, which serves 2 to 3 people. You can also use lamb loin chops in lieu of rib chops for this recipe. Lamb chops are best eaten on the rare side. Error on less cooking time than you would expect, that way you can always cook them further if you want them more well done. |
Before you start, decide if you want your lamb chops rare or medium. If you want your lamb chops rare in the center, you can cook them entirely on the stovetop. If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, at 400°F for a few minutes. Or you can cover the pan and remove from the heat and just let sit for a few minutes. 1 Marinate the lamb chops with rosemary, salt, pepper, garlic, olive oil: In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step. 2 Sear the lamb chops: Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you are working with single rib chops, sear only on two sides, and only a minute or so on each side if you want the result to be rare or medium rare.) 3 Test for doneness, if you want more well done, finish in oven, otherwise tent with foil and let rest: At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan, cover them with foil and let sit for 5 to 10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving. |
Hello my little lamb chops! Cooking for two? A romantic dinner perhaps? Consider the lamb chop—delicate, tender, juicy, and easy. Rub with some chopped herbs, garlic, salt and pepper, and olive oil, let sit for a bit, sear all over on high heat, let rest a few minutes, and serve. A lamb chop is such a lovely tender cut of meat, you just don’t have to do much to it. In fact, the only thing you really have to take care with is to not overcook it. Lamb is best served rare, though if you have eaters who prefer their meat medium or well, you can always cook it longer. Serve with some mashed potatoes or celery root, and a salad of mixed greens. |
Elise Bauer | These lamb chops are pan seared and crusted with rosemary and garlic. So easy to make! A perfect dish for a romantic dinner or entertaining. | Elise Bauer | These lamb chops are pan seared and crusted with rosemary and garlic. So easy to make! A perfect dish for a romantic dinner or entertaining. | 10 minutes | 10 minutes | Serves 2 to 3 | |
454 | 2017-09-25 03:10:20 | Basque Lamb Stew | 3 1/2 lbs. lamb shoulder, cut into 2 inch pieces 6 cloves garlic, crushed and peeled 1 sprig fresh rosemary, about 1 tablespoon chopped 1/2 cup dry white wine 2 Tbsp extra-virgin olive oil 1 large onion, peeled and chopped Salt 2 teaspoons sweet paprika 1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips 1 large ripe tomato, peeled, seeded, and chopped 2 tablespoons chopped fresh parsley 1 bay leaf 1 cup dry, full-bodied red wine 1 cup chicken stock* Freshly ground black pepper * If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock. |
Feel free to substitute some or all of the paprika with smoked paprika. | 1 Marinate lamb with garlic, rosemary, white wine: Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside. 2 Brown the lamb: Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns. 3 Sauté onions and garlic: Remove the meat from the pan and add the chopped onion to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute. 4 Return meat to pan, add paprika, roasted peppers, tomatoes, parsley, bay leaf, red wine, bring to simmer: Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. 5 Add chicken stock, simmer: Add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste. Serve with rustic bread. If you want, try garnishing with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.) |
Are you familiar with Basque cooking? Basque Country is a region bordering Spain and France at the Western end of the Pyrenees mountains. Basque descendants and communities can be found all over California and Nevada. (More on the history of the Basque people in the Wikipedia.) Lamb stews are typical of Basque cuisine, as are dishes that include both tomatoes and sweet red peppers. My father first found the recipe from which we adapted this basque lamb stew in an old issue of Saveur Magazine. He has at least 20 years of back issues of Gourmet, Saveur, and other cooking magazines that he keeps around just waiting for a spare moment to review. We’ve made this stew several times and just love it. It seems a little odd in that the lamb is first marinated in herbs and white wine, and then braised in stock and red wine. Mixing wines in cooking is so rarely done, but apparently it does happen on occasion in Spanish cooking (we’ve found references in Spanish cookbooks). Updated, from the recipe archive. First posted in 2005. Enjoy! |
Elise Bauer | Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock. | Elise Bauer | Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock. | 20 minutes | 4 hours | Serves 4 to 6 | |
455 | 2017-09-25 03:10:25 | Spicy Lamb Stew | 2-3 lbs of lamb shoulder stew meat, cut into 1½-inch cubes Olive oil 2 yellow onions, chopped 4 cloves garlic, minced 2 red bell peppers, chopped 2 dry pasilla chiles, chopped, stems and most seeds removed 1 Tbsp hot Hungarian paprika* 1½ teaspoon ground cumin Pinch of ground cardamon 1½ cups chicken stock (use gluten-free stock for gluten-free version) 14 oz of canned whole tomatoes, put through a food mill, or puréed 8-10 sprigs fresh flat leaf parsley 4-5 sprigs of thyme 1 bay leaf 2/3 cup raisins Salt and pepper * Hot Hungarian paprika is not the regular Hungarian paprika which is sweet and mild. It is even hotter than cayenne. If you don't have access to hot paprika, I would substitute 1/2 with sweet paprika and 1/2 with chili powder. |
You will get more flavor if you use less expensive lamb pieces that come bone-in, in which case you'll likely want to remove the bones before serving. Pick lamb pieces that have some fat. | 1 Sear the lamb on all sides: Pat the lamb dry with a paper towel. Drying the lamb this way first will help the lamb pieces brown. Heat 2 tablespoons of olive oil in a large, heavy, high-sided pot, such as a Dutch oven, over medium high heat. When the pot is hot, add the lamb pieces in batches, being careful not to crowd them. Cook, turning as needed so that the lamb pieces brown evenly on all sides, for 6-8 minutes. Transfer to a bowl. 2 Sauté onions, peppers, chiles, garlic: Return the pot to medium-high heat. Add the onions, dried peppers and red bell peppers and stir to coat with the oil in the pot. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 more minute. 3 Make a bouquet garni with parsley, thyme, bay leaf: Make a bouquet garni by placing the parsley, thyme and bay leaf in the center of a doubled over cheesecloth square. Gather the ends and secure with kitchen string. 4 Add spices, tomatoes, lamb, stock, raisins, herbs, simmer and cook: Stir in the paprika, cumin, and cardamom and cook for a minute. Add the puréed (or cooked tomatoes put through a food mill) tomatoes, lamb, chicken stock, raisins and bouquet garni. Bring to a boil over high heat, decrease heat to low. Cook, partially covered, for about 3 hours, or until lamb is tender. Season to taste with salt and pepper. Serve over couscous or rice (gluten-free option). |
We love lamb around here, every which way—braised, roasted, grilled, and even made into meatballs. Here is a spicy lamb stew, that is almost beefy in taste. Think of it as a spicy lamb pot roast. The recipe is adapted from The Niman Ranch Cookbook, where it is billed as a tagine, a savory Moroccan stew. Lamb shoulder pieces are browned, and then slow cooked in stock and spices such as cumin, paprika, and cardamom. Slow cooking, at a low, even temperature is important for the lamb shoulder to become tender. We cooked this stew on the stove-top, but you could easily make it in a slow-cooker or even a traditional Moroccan tagine. |
Elise Bauer | Spicy lamb stew, lamb shoulder slow cooked in white wine with onions, garlic, bell peppers, pasilla chiles, paprika, cumin, tomatoes, raisins, and herbs. | Elise Bauer | Spicy lamb stew, lamb shoulder slow cooked in white wine with onions, garlic, bell peppers, pasilla chiles, paprika, cumin, tomatoes, raisins, and herbs. | 25 minutes | 3 hours, 30 minutes | Serves 4-6 | |
456 | 2017-09-25 03:10:30 | Moussaka | Meat sauce 2 pounds ground lamb or beef 2 Tbsp olive oil 1 chopped onion 4 chopped garlic cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon black pepper 1 Tbsp dried oregano 2 Tbsp tomato paste 1/2 cup red wine Zest of a lemon 2 Tbsp or more of lemon juice Salt to taste Bechamel sauce 1 stick unsalted butter 1/2 cup flour 1 teaspoon salt 4 cups whole milk 4 egg yolks 1/2 teaspoon ground nutmeg The moussaka 3 large globe eggplants 1/2 cup salt 8 cups water 2-3 Yukon gold or other yellow potatoes 1 cup grated mizithra cheese (or pecorino or Parmesan) Olive oil |
A word on the cheese: All sorts of cheese can be used here, and to be most authentic, use kefalotyri. We used mizithra, which is becoming increasingly available in supermarkets. No need to search the globe for these cheeses, however, as a pecorino or any hard grating cheese will work fine. | Prepare the meat sauce 1 Heat the olive oil in a large sauté pan over medium-high heat and brown the ground meat. By the way, the meat will brown best if you don't stir it. Add the onions about halfway into the browning process. Sprinkle salt over the meat and onions. 2 Once the meat is browned and the onions have softened, add the garlic, allspice, cinnamon, black pepper, oregano and tomato paste. Mix well and cook for 2-3 minutes. 3 Add the red wine and mix well. Bring the sauce to a simmer, reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Taste for salt and add more if needed. Add the lemon zest and the lemon juice. Mix well and taste. If the sauce needs more acidity, add more lemon juice. Set the sauce aside. Prepare the potatoes and eggplants 4 Mix the 1/2 cup salt with the 8 cups of water in a large pot or container. This will be the brine for the eggplants. 5 Slice the top and bottom off the eggplants. Cut thick strips of the skin off the eggplants to give them a striped appearance. A little skin on the eggplant is good for texture, but leaving it all on makes the moussaka hard to cut later, and can add bitterness, which you don’t want. (Some moussaka recipes leave the skin on and have you slice the eggplants lengthwise, which is an option if you prefer.) Slice the eggplant into 1/4 inch rounds and drop them into the brine. 6 Let the eggplants sit in the brine 15-20 minutes, then remove them to a series of paper towels to dry. Place a paper towel down on the counter, layer some eggplant on it, then cover with another sheet of paper towel and repeat. 7 As the eggplants are brining, peel and slice the potatoes into 1/4 inch rounds. Boil them in salted water for 5-8 minutes – you want them undercooked, but no longer crunchy. Drain and set aside. 8 To cook the eggplant, broil or grill the rounds. You could also fry the eggplant rounds but they tend to absorb a lot of oil that way. To grill the eggplant rounds, get a grill very hot and close the lid. Paint one side of the eggplant rounds with olive oil and grill 2-3 minutes. When they are done on one side, paint the other side with oil and flip. When the eggplants are nicely grilled, set aside. To broil, line a broiling pan or roasting pan with aluminum foil. Paint with olive oil. Place the eggplant rounds on the foil and brush with olive oil. Broil for 3-4 minutes until lightly browned on one side, then flip them over and broil for a few minutes more. Set aside. Prepare the béchamel 9 Heat milk in a pot on medium heat until steamy (about 160 degrees). Do not let simmer. 10 Heat the butter in a small pot over medium heat. When the butter has completely melted, slowly whisk in the flour. Let this roux simmer over medium-low heat for a few minutes. Do not let it get too dark. 11 Little by little, pour in the steamy milk, stirring constantly. It will set up and thicken dramatically at first, but keep adding milk and stirring, the sauce will loosen. Return the heat to medium. Add about a teaspoon of salt and the nutmeg. Stir well. 12 Put the egg yolks in a bowl and whisk to combine. Temper the eggs so they don’t scramble when you put them into the sauce. Using two hands, one with a whisk, the other with a ladle, slowly pour in a couple ladle’s worth of the hot béchamel into the eggs, whisking all the time. Slowly pour the egg mixture back into the béchamel while whisking the mixture. Keep the sauce on very low heat, do not let simmer or boil. Finish the moussaka 13 Preheat the oven to 350°F. Layer a casserole with the potatoes, overlapping slightly. Top the layer of potatoes with a layer of eggplant slices (use just half of the slices). 14 Cover the eggplant slices with the meat sauce. Then layer remaining eggplant slices on top of the meat. 15 Sprinkle half the cheese on top. Ladle the béchamel over everything in an even layer. Sprinkle the rest of the cheese on top. 16 Bake at 350°F for 30-45 minutes, or until the top is nicely browned. Let the moussaka cool for at least 15 minutes before serving. |
Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The recipe takes some time to put together, but like a good lasagna, it’s worth it. This version is Greek, although every country in the region makes its own version of moussaka. Even the Greek versions have endless variety, from different ingredients in the meat sauce, choices of meat, amount of béchamel, how they cut and cook the eggplants, whether to use potatoes, etc. The best way to make moussaka is in steps. Start with the meat sauce, and while that is simmering, prep the potatoes and eggplant. Make the béchamel last because it is not a sauce that holds very well. Don’t be intimidated by the number of steps, we’ve just detailed the process carefully to make it easier to follow. Do you have a favorite way of preparing moussaka? Please let us know about it. Also check out the links to more moussaka approaches from other food bloggers in the link list below the recipe. |
Elise Bauer | Moussaka, similar to lasagna, this Greek version of this mediterranean casserole is layered with ground meat, bechamel, eggplant and potatoes. | Elise Bauer | Moussaka, similar to lasagna, this Greek version of this mediterranean casserole is layered with ground meat, bechamel, eggplant and potatoes. | Serves 8 | |||
457 | 2017-09-25 03:10:31 | Spring Lamb Stew | 2 heads garlic (full heads, not cloves, for roasting) 5 tablespoons olive oil 3-4 pounds lamb shoulder pieces, stew meat or shanks (you want 2 pounds of meat, so if you get bone-in, get 3-4 pounds) Salt 2 minced shallots 2 minced celery stalks 1 large carrot, minced 3 minced stalks green garlic, white part only or 3 chopped garlic cloves 2 cups dry white wine Hot water 1-2 pounds small new potatoes, scrubbed clean 2 cups small peas (frozen are fine) 2 tablespoons minced green garlic, light green parts 1/4 cup lemon juice |
1 Roast the garlic: Preheat the oven to 350°F. Get some foil and make a well in the center of it. Strip off some of the outer papery covering on two heads of garlic and then slice through the top fourth of the garlic head on the stalk end, not the root end. Put the garlic in the well you made in the foil, then drizzle 1 tablespoon oil over the open cloves. Close up the foil and roast in the oven for 1 hour and 15 minutes. (See our roasted garlic recipe for more detailed photos for this step.) Once the garlic goes in the oven, take the lamb out to come to room temperature. 2 Sear the lamb pieces on all sides: After about 45 minutes or so, start the stew. Get a large sauté pan and pour in the remaining 4 tablespoons of olive oil. Get it hot over medium to medium high heat for 2-3 minutes. You want it shimmering hot, but not smoking. Pat the lamb pieces dry with paper towels, and salt generously. Working in batches, brown the lamb pieces on all sides in the sauté pan. Don't crowd the pan (or the meat will steam and not brown), and don't stir the meat until a side has browned. Once the meat has browned, transfer the meat into a large Dutch oven or other heavy pot with a lid. 3 Squeeze out roasted garlic into a bowl: Meanwhile, remove the roasted garlic and let cool a little. Squeeze out the roasted cloves and mash into a little bowl. Lower the oven temperature to 300°F 4 Sauté celery, carrot, shallots, green garlic: Once the lamb pieces have all been browned and removed from the pan, add the chopped shallots, celery, carrot and the white parts of the chopped green garlic to the pan and stir to combine. Sprinkle everything with salt. Sauté for 3-4 minutes, stirring often. When the vegetables begin to brown, transfer them into the Dutch oven with the lamb. 5 Add mashed garlic to pan with wine, deglaze the pan, add to Dutch oven with lamb: Add the mashed roasted garlic into the sauté pan and let it sizzle a little. Pour in the white wine and turn the heat to high. Deglaze the pan by scraping the bottom of the pan with a wooden spoon to get all the browned bits, and mix the roasted garlic in well. Once this comes to a rolling boil, let it cook down for 2-3 minutes, then pour it over the lamb and veggies in the Dutch oven. 6 Cook in oven until lamb tender: Pour enough hot water into the Dutch oven to almost cover the lamb. Don’t submerge everything. Some lamb should be just peeking out of the surface of the liquid. Cover and cook in the 300-degree oven for 2 hours and 15 minutes. 7 Remove bone-in lamb from stew: If you are using bone-in lamb pieces, remove the Dutch oven from the oven and use tongs to remove all of the lamb pieces from the stew. (You don't want any tiny lamb bones left in the stew.) Place on a baking sheet, spread out to cool quickly. 8 Skim fat from stew: There should be a layer of fat on top of the stew. Skim this off with a large metal spoon or use a fat separator. 9 Remove meat from bones: Once the meat has cooled enough to touch, use your fingers to remove all of the bones from the meat. Discard the bones and return the meat to the stew. 10 Salt to taste: Taste the stew and add more salt if needed. At this point you can make ahead a day or two. (If you are making ahead, for that matter, you can skip the previous fat skimming step and just let the fat solidify on top of the stew in the refrigerator, making it easier to remove when you go to reheat the stew.) 11 Add potatoes, cook in oven: To finish, add the potatoes to the stew and turn the oven up to 350 degrees. Cover and cook for an hour (you may need more time if you’ve let the stew cool too much). 12 Add peas, green garlic: When the potatoes are done, take the stew out of the oven and set it on the stovetop. Pour in the peas and the light green parts of the green garlic and cover for 2-3 minutes. Right when you serve, taste the stew again. Add some salt and lemon juice of you want. Sometimes an acidic kick brightens the whole stew. Add a little at a time. The stew will keep for up to 5 days in the fridge. |
There are two butchering seasons for lamb, fall and spring. Most of our lamb stew recipes are fall recipes, heavy on the root vegetables. But even though spring tempts us with flowering dogwoods and daffodils, there’s still plenty enough blustery cool weather for a good stew. This spring lamb stew takes advantage of the young green garlic you can find at farmers markets, peas, and new potatoes. What takes it over the top is the flavoring that comes from adding a couple of heads of roasted garlic to the stock. This lamb stew is also a easy on the budget, using “off” cuts like shoulder and stewing chunks (we bought 4 pounds of lamb stew meat for $10 at Whole Foods). The best parts about these cuts are that they are both cheap and flavorful, with lots of bone pieces and connective tissue that make a stew richer-tasting. |
Elise Bauer | Savory lamb stew with spring garlic, new potatoes, peas, and roasted garlic | Elise Bauer | Savory lamb stew with spring garlic, new potatoes, peas, and roasted garlic | Serves 6-8 | ||||
458 | 2017-09-25 03:10:34 | Classic Rack of Lamb | 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to french them for you. For directions on how to French them yourself, see How to French a Rack of Lamb. |
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/4 to 2 pounds big. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time. Use a meat thermometer! Many factors can affect cooking time like the shape of the roast, the fat marbling, and your individual oven characteristics. This is too lovely and tender a roast to risk overcooking. Make sure to allow enough time for your rack of lamb to come close to room temperature before cooking. Otherwise the inside will still be raw while the outside is cooked. |
1 Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking. 2 Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.) 3 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven. 4 Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn. 5 Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned. Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person. |
I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it. Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. Do you have a favorite version? Please let us know about it in the comments. |
Elise Bauer | Rack of Lamb is so elegant! Perfect for entertaining. Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil. | Elise Bauer | Rack of Lamb is so elegant! Perfect for entertaining. Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil. | 10 minutes | 25 minutes | 1 rack serves 2 to 3 people | |
459 | 2017-09-25 03:10:42 | How to French a Rack of Lamb | One rack of lamb A sharp, skinny knife | Note Mike's butcher gloves in the photos. Mike's a professional butcher, so he's going to wear gloves when working with meat for customers. No need for gloves like these at home. | 1 Stand the lamb rack up on one end so that you can see the "eye" of the lamb chop. Score the fat side at the edge about an inch and a half or so up the rib from the eye to use as a cutting guideline. Do the same on the other end of the rack. 2 Using a sharp knife, cut through the fatty side of the rib roast, to the bone, from one marked end to the other. Then go back over your cut and holding the knife perpendicular to the roast, jab it in several places to go all the way through the other side, so that the reverse site gets "marked" with scores. 3 Turn the rib rack over, so that it is now bone side up. You should be able to see the markings made from the knife that got inserted from the other side. Those markings will delineate the boundary beyond which you will not cut. Working from the skinny ends of the rib bone, make a cut down along the bone, until you get to the previously scored marking, then cut across to the next rib and cut up to the end of that rib bone. Continue to do this until all of the bones have had the flesh cut around them. 4 Turn the rack over again so that the fat side is on top, and begin to pull off the fat and flesh from the bones. Use your knife to help cut away any flesh that is sticking to the bones. 5 Scrape away any residual flesh on the exposed bones. Use a towel to wipe the bones clean. There you have it! Your rack of lamb is perfectly "Frenched". |
A “rack” of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare rack of lamb is with the bones “frenched” or exposed. These days you can usually find packaged lamb racks already frenched. Or if you have access to a butcher, he or she should be able to prepare it for you. If not, here is a simple guide to frenching the ribs yourself, as demonstrated by master butcher Mike Carroll, meat department manager of Sacramento’s Corti Brothers. Thanks Mike! |
Elise Bauer | Step-by-step photo tutorial on how to French cut a rack of lamb roast. | Elise Bauer | Step-by-step photo tutorial on how to French cut a rack of lamb roast. | ||||
460 | 2017-09-25 03:10:43 | Lamb Braised in Milk with Fennel | 1/4 cup olive oil 2 1/2 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces Salt and pepper 1 fennel bulb, diced 2 garlic cloves, minced 1/2 cup finely chopped parsley 1 teaspoon fennel seeds, crushed (use mortar and pestle, or chop finely with a chef's knife) 2 cups milk 1/2 cup heavy cream 1 sprig rosemary 2 cups farro (can substitute brown rice) Salt | You should be able to find boxed farro at Whole Foods or in some natural food stores. If you cannot find farro, you can substitute brown rice, for a similar nutty flavor. Although many farro cooking instructions call for soaking the grain overnight, I have not found it necessary so far. If you use brown rice instead of farro, follow the directions on the package for making the rice (not the farro directions listed here). This dish can also be served with plain white rice, barley, or mashed potatoes. |
1 Brown the lamb pieces on all sides: In a large (5 to 6 quart) thick-bottomed Dutch oven, heat 2 Tbsp of olive oil on medium high. Pat dry the lamb pieces. Season well with salt and pepper. Working in batches, place lamb pieces in the pan (do not crowd). Do not stir. Turn only once a side has browned. Brown all sides. Remove from pan and set aside. 2 Sauté fennel, add garlic, fennel seeds: Reduce heat in pan to medium. Add remaining 2 Tbsp olive oil. Add the diced fennel and cook a few minutes until softened, scraping up any browned bits from the pan. Add the garlic and crushed fennel seeds. 3 Return meat to pan, add milk, cream, rosemary, cook until tender: Add the meat back into the pot. Add the milk and cream. Bring to a simmer. Reduce heat to low, add the sprig of rosemary, cover. Cook for 1 1/2 to 2 hours until meat is tender. 4 Cook the farro: While the lamb is cooking, prepare the farro (or brown rice). The farro will take about 45 minutes to cook, after which it can be kept warm, so time accordingly. Rinse farro through a sieve until the water runs clear. Add it to a large, thick-bottomed saucepan. Cover with about two inches of water and add about a tablespoon of salt. Bring to a boil. Reduce the heat to a low simmer, partially cover and let cook for 45 minutes or until tender. Drain of excess water and set aside until you are ready to use it. 5 Remove lamb from pot, reduce sauce: Once the lamb is tender, remove the pieces from the pot and set aside. Discard the rosemary. Bring the milk cream sauce to a boil over high heat and reduce to about 2 cups. 6 Purée sauce, toss with lamb: Working in batches, purée in a blender (or with an immersion blender) until smooth. (When puréeing hot liquids in a blender it's best to work with relatively small amounts, filling just maybe a quarter of the blender. Otherwise the pressure can blow the top off the blender and make a hot mess.) Return the sauce and the lamb to the pot and if needed heat until warm through. Season to taste with salt and pepper. Before serving, stir in the fresh chopped parsley. Serve the braised lamb over warm farro. |
Lamb braised in milk. Huh? Okay, yes, I know it sounds weird (at least it did to me at first) but hear me out. It’s just a spin on a traditional Italian recipe of pork braised in milk, in which the milk reduces down to a rich and creamy white sauce. If you prefer pork to lamb, check out the links at the bottom of the recipe to a few excellent recipes for pork variations. For you lamb-lovers (and yes I admit that here in the US we are definitely in the minority) I urge you to give this treatment a try. My friend Peg made this for a few of us the other day, served over farro, and I couldn’t wait to make it. She got the recipe from Mario Batali, and I tweaked with it a bit. So good! Especially over the farro, though I’m guessing it would be just as good over brown rice (for the nutty dimension) or even mashed potatoes. As for farro, it’s a grain popular in Italy that is slowly becoming more known here. It’s essentially a wheat berry, but with much less gluten than wheat. The term farro can refer to several differ varieties of wheat, including emmer and spelt. The farro I used in this recipe was farro piccolo, or einkhorn. It sort of tastes like barley, oats, and pasta all rolled into one. |
Elise Bauer | Chunks of lamb, browned, and simmered in milk and cream with fennel and garlic. Spin off of a traditional Italian milk-braised pork dish. | Elise Bauer | Chunks of lamb, browned, and simmered in milk and cream with fennel and garlic. Spin off of a traditional Italian milk-braised pork dish. | 10 minutes | 2 hours, 15 minutes | Serves 5 to 6 | |
461 | 2017-09-25 03:10:44 | Lamb Shank Stew with Root Vegetables | Olive oil 3 lbs of lamb shanks, each shank cut into a couple of pieces Salt and freshly ground pepper 6 garlic cloves, unpeeled 2 celery ribs, coarsely chopped 4 carrots, 2 coarsely chopped, 2 cut into 2-inch segments, and quartered lengthwise 1 large onion, coarsely chopped 1/2 cup tomato paste 1 cup dry red wine 3 cups chicken stock* Two 1x3-inch strips of orange zest 1 medium rutabaga, roughly chopped (1 1/2 inch pieces) 1 medium turnip, roughly sliced or chopped (1 inch pieces) 2 parsnips, chopped Gremolata 2 Tbsp chopped parsley 2 cloves of garlic, peeled and minced 2 teaspoons finely grated lemon zest *If cooking gluten-free use homemade chicken stock or gluten-free packaged stock. |
1 Brown the lamb shanks: Heat 2 Tbsp of olive oil in a large Dutch oven on medium high heat. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary. Transfer the shanks to a plate. 2 Add garlic, celery, carrots, onion: Add the unpeeled garlic cloves, celery, chopped carrots (half of your carrots, the other half are cut lengthwise to be used later in the recipe) and onion to the pan. Cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. 3 Add tomato paste, wine: Add the tomato paste and cook, stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 5 minutes. 4 Return shanks to pan, add stock, zest, then simmer: Return the shanks to the pot and add the stock and orange zest. Bring to a simmer. Cover the pan, reduce the heat to low, and braise the shank for 3 hours, or until the meat is falling off the bone tender; turn the shanks from time to time as they cook. 5 Roast root vegetables: Preheat oven to 350°F. Put the root vegetables (turnip, rutabaga, parsnips, and lengthwise-cut carrots) in a large baking pan and toss with enough olive oil to coat. Season with salt and pepper and bake in the oven for about an hour, or until tender. 6 Make gremolata: In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside. 7 Strain sauce: Remove the shanks from the pot and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce. 8 Combine sauce, lamb meat, root vegetables: Return the sauce to the pan, season with salt and pepper and bring to a boil over moderately high heat. Separate the lamb meat from the bones. Add the lamb meat and root vegetables; simmer just until warmed through. Garnish with the gremolata and serve. |
These days when I step outside, I just want to turn around and go back in the house. Sacramento makes up for its blazingly hot summers with foggy, gloomy, dark, dismal, chilly winters, perfect weather, come to think of it, for hearty lamb stews such as this one. Root vegetables rule the season, sweet carrots and parsnips, turnips, and the happily named rutabaga. (Rutabaga. Rutabaga. Sounds like it could be the name of a latin dance, doesn’t it?) This stew is loaded with flavor. Don’t forget the gremolata (parsley, lemon zest, garlic garnish which I forgot to photograph in the stew); it gives the stew a great zip. For those of you lamb-non-eaters, if you try it with beef (use chuck), let us know how it goes. I imagine it will be just as good. |
Elise Bauer | Lamb stew made with lamb shanks, parsnips, carrots, rutabagas, and turnips. | Elise Bauer | Lamb stew made with lamb shanks, parsnips, carrots, rutabagas, and turnips. | Serves 4 | ||||
462 | 2017-09-25 03:10:48 | Irish Lamb Stew with Bacon | 2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat 6 slices bacon, thickly cut 2 pounds potatoes (Yukon gold preferred), peeled, quartered 2 large onions, quartered 2 large carrots, peeled and cut into 2-inch segments 1 turnip, peeled and cut into 1-inch pieces 2 heaping tablespoons pearl barley (omit for gluten-free version) 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Salt and freshly ground black pepper 1 quart of water or lamb stock, warmed |
Cook the lamb pieces bone-in for better flavor, especially if using water instead of lamb stock. If you want, remove the bones before serving. Turnips are strongly flavored and add a good balance for the stew, so use them if you can. A waxy potato like a Yukon gold will hold up better for long cooking, but you can also use a starchy potato like a Russet, it will likely fall apart a bit, but that just thickens the stew. More barley will thicken the stew further. |
1 Heat a large (6-quart), thick-bottomed Dutch oven on medium heat. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly. Place the cooked bacon strips on a paper-towel-lined plate to absorb the excess fat. Chop the bacon and set aside. 2 Remove all but 2 tablespoons of bacon fat from the pan (do not pour the removed fat down the drain or it will clog the drain pipes). Increase the heat to medium high. Working in batches as to not crowd the pan, brown the lamb pieces on all sides, taking care not to stir the lamb pieces so they can get sufficiently browned. 3 Arrange the meat and vegetables in the pan in layers. Start first with a layer of lamb, then add a layer of potatoes, onions, turnips, carrots, and chopped bacon. Add another layer of lamb and then another of vegetables. Add the barley, thyme, black pepper and a teaspoon of salt. 3 Add water or stock to the pot, and bring to a boil. Reduce the heat to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1 1/2 to 2 hours, until the meat is fork tender and falling off the bones. 4 Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste. |
Around St. Patrick’s Day I notice many people coming to this site looking for an Irish lamb stew recipe. After some experimentation and a lot of research into Irish stews, I’ve settled on a stew that has its roots in the traditional approach, but takes a few detours to add a bit more flavor. Traditionally, Irish stew is made with mature lamb (year old) or mutton, potatoes, onions, and water, and is simply cooked low and slow. Where we make embellishments with this recipe is that we work with lamb shoulder, the meat is browned first, in bacon fat, and carrots, bacon, and thyme are all added. All of these steps are to bring a richer flavor to the stew. (If you want, you can skip any or all of these additions.) |
Elise Bauer | Irish lamb stew recipe made with lamb shoulder chops, bacon, potatoes, turnip, carrots, onion and barley. Slow cooked until fork tender. | Elise Bauer | Irish lamb stew recipe made with lamb shoulder chops, bacon, potatoes, turnip, carrots, onion and barley. Slow cooked until fork tender. | 15 minutes | 2 hours | Serves 6 | |
463 | 2017-09-25 03:10:51 | Lamb Shanks with Butternut Squash | 4 Tbsp olive oil 4 Lamb shanks (1 lb each) Salt and freshly ground pepper Cloves separated from an entire head of garlic, unpeeled 6 celery ribs, coarsely chopped 4 carrots, coarsely chopped 1 large onion, coarsely chopped 1/2 cup tomato paste 3 cups dry red wine 6 cups chicken stock (use gluten-free stock for gluten-free version) Two 1x3-inch strips of orange zest 3 lbs butternut squash, peeled and cut into 1 inch cubes 1 1/3 cup cooked cannellini beans (about 1 15 ounce can, drained) Gremolata: 4 Tbsp chopped parsley 4 cloves of garlic, peeled and minced 4 teaspoons finely grated lemon zest |
1 Brown the shanks on all sides: Heat 2 Tbsp of olive oil in a large thick-bottomed Dutch oven pot. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary, about 8 minutes. Transfer the shanks to a plate. 2 Preheat the oven to 350°F and arrange two racks in the oven, one to hold the Dutch oven pot and one to hold a baking sheet with the squash. 3 Sauté celery, carrots, onion, unpeeled garlic, add tomato paste, add wine: Add the unpeeled garlic cloves, celery, carrots and onion to the pot. Cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 15 minutes. 4 Add shanks, stock, simmer until lamb is tender: Return the shanks to the pot and add the stock and orange zest. Bring to a simmer. Cover the pot and braise the shanks in the oven for about 2 to 3 hours, until the meat is very tender. Turn the shanks from time to time as they cook. 5 Roast butternut squash: While the shanks are cooking, roast the butternut squash. On a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil. Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender. 6 Make the gremolata: In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside. 7 Remove shanks from pot, strain vegetables from sauce: Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce. 8 Combine sauce, shanks, squash, and beans: Return the sauce to the pot, season with salt and pepper and bring to a boil over moderately high heat. Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans, cover and remove from heat. Let stand for a few minutes to allow for the flavors to blend. Spoon the vegetables and sauce into large shallow bowls and set the lamb shanks on top. Garnish with the gremolata and serve. |
For those of you snow-bound, this is a rich and hearty dish, perfect for a cold winter day. For me it conjures up images of ski lodges and cabernet, it’s so warm and comforting. Flavorful lamb shanks are first browned and then braised in red wine, stock, and aromatics. Then they are combined with white beans and roasted butternut squash. | Elise Bauer | Rich and hearty lamb shank and butternut squash stew, served with parsley, garlic, and lemon gremolata. | Elise Bauer | Rich and hearty lamb shank and butternut squash stew, served with parsley, garlic, and lemon gremolata. | Serves 4 (or up to 6 if you remove the bones from the shanks before serving). | ||||
464 | 2017-09-25 03:10:55 | Herb Marinated Braised Lamb Shanks | 2 teaspoons ground cumin 2 teaspoons ground coriander 1 Tbsp chopped fresh thyme 1 Tbsp chopped fresh rosemary ½ Tbsp curry powder ½ teaspoon salt 1/4 cup plus 1 Tbsp olive oil, divided 2-4 lamb shanks (1 to 1¼ lb each) 6 cups chicken stock or low-salt chicken broth 4 garlic cloves, peeled, smashed 2 carrots, peeled, cut lengthwise and then and cut into 2 inch segments 1 pound red-skinned new potatoes, quartered lengthwise 4 plum tomatoes, halved lengthwise 2 small zucchini, quartered lengthwise 1 Tbsp all purpose flour 1 Tbsp tomato paste |
1 Marinate lamb in herbs: Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 cup olive oil. Place lamb shanks in large freezer bag. Add the spice oil to the bag. Rub spice oil all over shanks. Press the air out of the bag and seal the bag. Place in a dish to catch any leakage. Marinate 4 hours or overnight. 2 Brown shanks on all sides: Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large ovenproof pot over high heat. Remove lamb shanks from marinade bag and place in heated pan. Discard remaining marinade. Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes. 3 Add stock, garlic, then simmer: Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. 4 Remove lamb shanks to a plate: Once the lamb shanks have cooked until they are fall apart tender remove them to a plate and tent with foil to keep warm. When cool, remove meat from bones and cut into chunks. 5 Cook vegetables in stew braising liquid: Bring liquid in pot to simmer over medium heat. Add carrots; simmer 10 minutes. Add potatoes to liquid and simmer 5 minutes longer. Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes. 6 Remove vegetables from pan, skim fat from braising liquid: Using slotted spoon, transfer vegetables to platter with lamb. Spoon off fat from braising liquid, reserving 1 tablespoon. 7 Make roux, thicken stew: Heat reserved fat in heavy large skillet over medium heat. (If there is no fat, heat 1 Tbsp olive oil instead.) Whisk in flour; stir 2 minutes. Whisk in tomato paste and 1 cup of the braising liquid. Add back into the pot with the rest of the braising liquid. Boil for a couple minutes until slightly thickened. 8 Add back the vegetables and the lamb shanks. |
What is it about September that the minute it’s no longer oppressively hot we can’t wait to make a slow-cooked, braised stew? Perhaps it was that these lamb shanks had been sitting in our large freezer all summer long, and every time I opened it (usually to get out the ice cream maker bowl) there they were, just asking to be cooked. Finally it has cooled down enough that we can enjoy a hearty stew. Lamb shanks come from either the forelegs or the lower hind legs of a lamb, which get a lot of exercise, and therefore are great cuts for stews and slow-cooked braises. The long cooking time is needed to break down the tough connective tissue in the muscles. At the end of cooking the meat should just fall off the bone. With the addition of fresh tomatoes and zucchini, this herb-marinated lamb stew is a great dish for the end of summer and beginning of fall. |
Elise Bauer | Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini. | Elise Bauer | Lamb stew with lamb shanks marinated with thyme and rosemary, then braised and cooked with potatoes, tomatoes, carrots, and zucchini. | Serves 4 | ||||
465 | 2017-09-25 03:11:00 | Grilled Butterflied Leg of Lamb | 1/2 onion 4 cloves garlic, peeled 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried Zest of 1 lemon 1 Tbsp apple cider vinegar 2 Tbsp olive oil Kosher salt and freshly ground black pepper 1 boneless leg of lamb, 5 to 6 pounds, butterflied | In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. |
1 Make the marinade: Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.) 2 Marinate the lamb: Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours. 3 Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook.) 4 Prepare grill: If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat. 5 Sear the lamb: Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.) Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. 6 Move to cool side of grill and finish cooking: If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare). 7 Let rest before cutting: Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish. Serves 8-10. |
Where to start? Somehow I suspect that the following method—fat is good, flame is good—is going to get me in trouble with some of you. But since this was the best lamb roast I’ve ever eaten in my life, I will forge ahead and tell you how we did it. The lamb roast was succulent—crusty, flavorful char on the outside, pink and tender on the inside. Note that the more fat on the lamb roast, the more likely you’ll have flare-ups when you grill. Flare-ups are okay as long as they are controlled and don’t get out of hand. Why use a butterflied the leg of lamb? A butterflied lamb roast is one that has the leg bone removed so that you can lay the roast out flat. You can do it yourself or have your butcher do it. Laying the roast flat on the grill helps it cook faster and more evenly. By the way, it used to be that people were worried about char grilling being carcinogenic. Turns out if you marinate the meat in an acid-based marinade first, you negate the cancer-causing elements. (Grillers everywhere rejoice.) Some people take offense at the very idea of using mint jelly with lamb. I wouldn’t have lamb without it. Homemade mint jelly is fantastic with lamb. And if we’re out, I’ve been known to chop up some fresh mint leaves just to go with the lamb. So, to each her own when it comes to the jelly. What is your favorite way to prepare leg of lamb? |
Elise Bauer | Butterflied Grilled Leg of Lamb, butterflied for easy grilling, marinated in rosemary garlic marinade! Directions for grilling over charcoal or gas. | Elise Bauer | Butterflied Grilled Leg of Lamb, butterflied for easy grilling, marinated in rosemary garlic marinade! Directions for grilling over charcoal or gas. | 1 hour, 10 minutes | 1 hour | Serves 8 to 10 | |
466 | 2017-09-25 03:11:06 | Greek Meatballs | 1 tablespoon olive oil 1 clove garlic, minced 1 jalapeño, seeded and minced 1 large shallot, minced 1 pound ground lamb 4 ounces salt pork or bacon, ground or finely minced Zest of 1 orange 2 tablespoons chopped mint Freshly ground black pepper Greek yogurt for dipping | Meatballs can also be cooked ahead, refrigerated and reheated in the microwave on high for 2 minutes. | 1 Soften shallots, jalapeño, garlic: Heat a small pan over medium heat and add oil, minced garlic, jalapeño and shallot, and cook for 1 minute, then let cool. 2 Make meatball mixture: Meanwhile, crumble lamb into a large bowl. Evenly scatter the salt pork (or bacon), orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb. 3 Form meatballs: Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan. 4 Brown meatballs on all sides: Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes. Serve warm with toothpicks or skewers with plain yogurt. |
I found this recipe in the weekend edition of the Wall St. Journal as good “noshing” food for New Year’s and had to give it a try, with a few minor changes. It comes from chef Michael Symon of the Parea Greek restaurant in New York and Lola & Lolita Bistro in Cleveland. The meatballs are quite tasty and work well dipped in a little yogurt. | Elise Bauer | Greek Meatballs! made with spicy lamb and pork meatballs, mint, jalapeño, garlic, shallots, orange zest, and Greek yogurt for dipping. | Elise Bauer | Greek Meatballs! made with spicy lamb and pork meatballs, mint, jalapeño, garlic, shallots, orange zest, and Greek yogurt for dipping. | 10 minutes | 20 minutes | Makes about 20 meatballs | |
467 | 2017-09-25 03:11:08 | Spicy Lamb Stew with Butternut Squash | 1/2 teaspoon freshly ground black pepper 1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes 3 Tbsp olive oil 1 medium onion, chopped 1 Tbsp tomato paste 1 Tbsp Sweet Hungarian paprika 1/8 teaspoon red pepper flakes 4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes 1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups) 1 large tomato, peeled, seeded and chopped 1 medium garlic clove, minced Salt 1/4 cup fresh lemon juice 2 teaspoons Sweet Hungarian paprika 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 2 teaspoons dried mint |
1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. 2 Add the onion and cook, stirring frequently, until lightly browned, about 10 minutes. 3 Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes. 4 Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes. 5 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish. 6 Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot. |
With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm. | Elise Bauer | Spicy lamb stew with butternut squash. Lean lamb shoulder braised in tomato sauce with butternut squash, garbanzo beans, and garlic. Spiced with paprika, cayenne, and black pepper. | Elise Bauer | Spicy lamb stew with butternut squash. Lean lamb shoulder braised in tomato sauce with butternut squash, garbanzo beans, and garlic. Spiced with paprika, cayenne, and black pepper. | Serves 6 | ||||
468 | 2017-09-25 03:11:14 | Lamb Stew with Almonds and Apricots | 3 lbs. lamb shoulder or neck, trimmed of fat and cut into 2 1/2 inch cubes 1 teaspoon ground ginger 1 teaspoon freshly ground black pepper 1 teaspoon cinnamon 1/4 teaspoon turmeric 1/4 teaspoon cayenne 1/4 teaspoon cardamom 1/4 teaspoon ground coriander 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup water 1/2 cup (1 stick) unsalted butter 2 medium onions, finely chopped 2 cloves garlic, finely chopped 2 cinnamon sticks 3 cups chicken stock or water 1 1/2 cups dried apricots, roughly chopped, or raisins 1 1/2 cups almonds, whole and blanched 1/3 cup honey 1-2 Tbsp freshly squeezed lemon juice (optional) 1 cup carrots, cut into 1/2-inch thick slices 1/2 cup flat-leaf parsley, chopped |
1 In a bowl combine the ginger, pepper, cinnamon, turmeric, cayenne, coriander, cardamom, nutmeg, cloves and water and mix well. Add the meat and rub in the paste, coating evenly. Cover and refrigerate overnight. 2 In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat. Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant. 3 Add the marinated meat (including the marinade) to the pot and then the chicken stock. Bring the stock to a boil, and skim off any scum that appears. 4 Reduce the heat to low, cover and simmer, stirring from time to time. Add water if the pot becomes too dry. Stew until the meat is tender, about 1 1/2 hours, more if needed. 5 Add the apricots, almonds, honey, and carrots and simmer, uncovered, stirring often to prevent scorching, until the meat is very soft and almost falling apart, about 30 minutes longer. The sauce should reduce to a syrupy glaze. At this point taste and add lemon juice to desired level. The lemon juice brings some balance to the sweetness from the honey and apricots. Note: this recipe can be prepared in advance up to this point. Allow to cool, refrigerate and serve within a couple of days. 6 Stir in the chopped parsley and transfer to a warmed serving dish. Serve immediately with couscous or rice. |
Following a from the NY Times the other day, I made a sweet lamb stew with honey, almonds, and apricots. The stew is a traditional lamb tagine called Mrouzia, prepared throughout North Africa during Ramadan. I had several problems with the NY Times recipe, the first being that although the recipe calls for 3 lbs of lamb, if you look at the video instructions on the NY Times site, the chef is clearly using at least 4 lbs of lamb and is using 6 cups of stock to go with it. I used only 2 lbs of lamb, reduced the stock required by a third, and it still took way too long to reduce to the proper consistency. The stew is also very sweet. Apparently a Mrouzia uses a lot of honey as a way to help preserve the meat in places without refrigeration. But, that’s not a problem here, and all that honey just makes it seem unbalanced. Finally, I messed up and used regular whole raw almonds instead of blanched almonds (without skins). I don’t think it makes much of a difference, but every recipe I checked calls for blanched almonds. The stew was actually terrific, especially after I balanced the sweetness a little with some fresh squeezed lemon juice. It is highly flavorful and very rich. What follows are the proportions of ingredients that I would use the next time I make this stew – less stock, a lot less honey and a little lemon to balance the sweetness. |
Elise Bauer | Sweet lamb stew with honey, almonds, and apricots. Traditional North African Mrouzia tagine. | Elise Bauer | Sweet lamb stew with honey, almonds, and apricots. Traditional North African Mrouzia tagine. | Yield: 6 to 8 servings. | ||||
469 | 2017-09-25 03:11:15 | Moroccan Meat Loaf | Meatloaf: 2 lbs ground lamb 1 lb ground beef 2 Tbsp olive oil 1 yellow onion, chopped 1 large carrot, peeled and chopped 1 large celery stalk, chopped 2 Tbsp chopped garlic (about 6 cloves) 2 Tbsp minced fresh ginger (3-inch piece) 1 1/4 teaspoons kosher salt 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon curry powder 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1 1/4 cups dried bread crumbs 2 small eggs 1/4 cup chopped fresh cilantro 2 Tbsp chopped fresh mint Pomegranate BBQ Sauce: 1 1/2 cups ketchup 1/4 yellow onions, minced 1 Tbsp pomegranate molasses 1/2 chipotle chile in adobo sauce, minced 1 1/2 teaspoons of adobo sauce 1/2 teaspoon sugar |
1 Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside. 2 Sauté onions, carrot, celery, garlic, ginger: Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes. 3 Make meatloaf mixture: Stir the vegetables into the ground meat. Mix in the breadcrumbs, eggs, cilantro, and mint. 4 Place meatloaf mixture into loaf pan: Transfer to a 4x8 or 5x9 loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan. 5 Bake: Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice. Serve with optional Pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf. 6 Make the (optional) pomegranate BBQ sauce: Combine ingredients in a small sauce pan. Bring to simmer on low heat and cook for 5 minutes just to let the flavors blend. Remove from heat and let cool to room temp before serving. Makes 1 1/2 cups. |
The good folks at Niman Ranch recently sent me a few lamb recipes to try from their new cookbook, the Niman Ranch Cookbook. Being huge meat loaf fans, we were immediately drawn to the Moroccan Meat Loaf recipe from Chef Monica Pope, of T’Afia in Houston, Texas. If you like lamb, you will love this Moroccan meat loaf. If you don’t like lamb, I’m willing to bet this meat loaf will convert you. It is superb – spicy, with hints of cilantro and mint. The recipe calls for a pomegranate barbecue sauce to accompany the meat loaf. We made the sauce, which is excellent, but honestly, the next time we make this we’ll skip the sauce. It’s just unnecessary. Its own spiciness almost competes with the flavors of the meatloaf. I’ve included the recipe below, but you really don’t need it. Plain ketchup will do, if you have to have ketchup with your meatloaf, but just the drippings themselves are sufficient and delicious. The original recipe calls for 1/4 teaspoon of saffron threads to go along with the other spices. I don’t like saffron (everyone has their preferences when it comes to food, and I have mine), so we kept it out. It is not in the following recipe listed, but feel free to put it back in there if you want to follow the recipe as its author intended. |
Elise Bauer | Lamb and beef meatloaf with Moroccan seasonings, onion, carrot, celery, garlic, ginger, paprika, cumin, curry powder, cayenne, cinnamon, cilantro, and mint. | Elise Bauer | Lamb and beef meatloaf with Moroccan seasonings, onion, carrot, celery, garlic, ginger, paprika, cumin, curry powder, cayenne, cinnamon, cilantro, and mint. | Serves 6 to 8 | ||||
470 | 2017-09-25 03:11:21 | Mint Jelly | 4 lbs of tart apples (e.g. Granny Smith), un-peeled, chopped into big pieces, including the cores (including the cores is important as this is where most of the natural pectin is) 3 cups of fresh spearmint leaves, chopped, packed 2 cups water 2 cups white vinegar 3 1/2 cups sugar (7/8 cups for each cup of juice) | The tarter the apples, the more pectin they will usually have. If you are using home picked apples, earliest in the season is best, and the smaller apples will have proportionally more pectin as well. | 1 Cook apple and mint in water: Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft. 2 Add vinegar and simmer: Add vinegar, return to boil. Simmer covered, 5 more minutes. 3 Mash apple pieces: Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce. If the mash is too thick (it should be quite runny), add another 1/2 to 1 cup of water to the pot. 4 Strain apple mash in sieve or with cloth: Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) or a large, fine mesh sieve, suspended over a large bowl. Leave to strain for several hours. Do not squeeze. After a few hours about 4 cups of juice should have strained out of the mash. 5 Measure juice, add sugar, heat until sugar is dissolved: Measure the juice, then pour into a large pot. Add the sugar (7/8 a cup for each cup of juice). Heat on high, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan or burn. 6 Simmer until 220°F or jelly wrinkles: Bring to a boil and reduce the heat to medium or medium high, so that you maintain a strong simmer. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached 8-10°F above the boiling point at your altitude (boiling point is 212°F at sea level, so at sea level the temperature should read 220-222°F). Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix. Candy thermometers aren't always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready. I usually start testing the jelly this way when the mixture gets to 218°F. 7 Pour into canning jars and seal: Pour into sterilized* canning jars to within 1/4" from the top and seal. Makes approximately 4 8-ounce jars. *There are several ways to sterilize jars for canning. You can run the jars through a short cycle in a dishwasher. You can place the jars in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. |
Mmmmm. Mint jelly with lamb. Made the mint jelly; now all I need is the lamb. Did you know that mint jelly is not really green? It isn’t. It’s golden colored in its natural state. That green stuff you see in the stores is just food coloring. Here’s a straightforward recipe for making your own, using the pectin from fresh tart apples as a jelling base. Because the apples are providing natural pectin, we won’t need to add any commercial pectin to the jelly. |
Elise Bauer | Homemade mint jelly, using natural pectin from tart Granny Smith apples as a base, and fresh mint. | Elise Bauer | Homemade mint jelly, using natural pectin from tart Granny Smith apples as a base, and fresh mint. | 10 minutes | 1 hour, 15 minutes | Makes about 4 8-ounce jars | |
471 | 2017-09-25 03:11:21 | Lamb Curry | 2 lamb shanks AND 2 lamb shoulder steaks (yielding about 2 lbs of meat without the bone) 1 large onions, chopped, about 3 1/2 cups 3-5 cloves of garlic, crushed 2-3 Tbsp ghee (clarified butter) or 1 Tbsp olive oil with butter 2-3 Tbsp curry powder 2 tsp salt 1 Tbsp black pepper 1 Tbsp ground coriander 1 Tbsp cumin 1 tsp fresh rosemary, chopped 1 tsp thyme, dried 1/2 Meyer lemon sliced (with rind) 2 peeled and chopped apples (tart green granny smith if possible), about 2 cups 1/4 cup of raisins (my addition to Maria's recipe) 1 1/2 cups chicken broth* 8-12 small potatoes, quartered, about 1 1/2 pounds Chutney, yogurt, rice *If cooking gluten-free, use homemade chicken stock or gluten-free packaged broth. |
1 Brown the lamb shanks on all sides: Preheat oven to 300° F. On stovetop, add the ghee or the butter-and-oil mixture to a large covered pot or Dutch oven and turn the burner to medium-high. Brown the meat well and remove it from pan. 2 Add curry powder: Add curry powder to the ghee or oil, turn the heat down to medium and cook gently for a minute or two. 3 Add onions and garlic and cook 5 minutes. Return lamb to pan. 4 Add coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken broth, salt and pepper. Cover the pot and put it in the oven. Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. 5 Add the potatoes and cook for another 45 minutes. 6 Serve: To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or cayenne if you want things spicier. Serve over rice with chutney and yogurt. |
What a blessing it is to have friends, and parents of friends, who cook. I had this dish at my friend Elizabeth Abbott’s parent’s house and begged her mother Maria for the recipe, which, thankfully, she gave me. I changed it ever so slightly – added some raisins to the mix, and upped the spices. When at their house again recently, I showed Maria her recipe on the site. Delighted yet also surprised, she remarked, “But I don’t use raisins!,” and then added, “but that’s not a bad idea.” Whew. Saved by the spirit of experimentation. Maria is one of those people who is such a good cook, you are inspired to learn how just by being around her. Thank you Maria! |
Elise Bauer | Lamb curry recipe, lamb shanks and shoulders braised in curry sauce with potatoes, apples, raisins, and lemon. Serve with chutney, yogurt, and rice. | Elise Bauer | Lamb curry recipe, lamb shanks and shoulders braised in curry sauce with potatoes, apples, raisins, and lemon. Serve with chutney, yogurt, and rice. | 3 hours | Serves 6 | |||
472 | 2017-09-25 03:11:27 | Braised Lamb Shanks | 2 Lamb shanks Salt 2 tablespoons olive oil 1 medium yellow onion, chopped 2 large carrots, chopped 2 celery stalks, chopped 3-4 medium potatoes, cut into 2-inch chunks 1 garlic clove, minced 1 1/4 cup chicken or beef stock 2 teaspoons fresh thyme, or 1 teaspoon dried 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried 1 teaspoon dried oregano 1 bay leaf Optional, and highly recommended: 3/4 cup raisins, soaked in 1/2 cup sherry for a couple hours 1/2 cup of fresh mint leaves |
1 Preheat oven to 350° F. Season lamb shanks with salt. 2 Brown the lamb shanks: Heat the oil in a Dutch oven or an oven-proof, thick-bottomed, pot with a tight fitting cover on medium high heat on the stovetop. Working in batches if necessary, brown the lamb shanks in the pot on all sides. Remove shanks to a dish. 3 Sauté the onion, carrot, celery: Add onion, carrot and celery and sauté for 5 minutes, stirring often. 4 Add potatoes, then garlic, lamb, herbs, sherry, raisins: Add potatoes and cook another 2 minutes. Add the garlic, lamb shanks, and herbs (except for the mint). If using, add the sherry and raisins; bring the sherry to a boil and cook for 2 minutes. 5 Add stock, bring to simmer, put in oven: Add the stock and bring to a simmer. Remove from heat, cover the pot and bake in the oven for 1 1/2 or 2 hours or until shanks are tender. 6 Strip meat from bones: Remove the shanks, strip the meat from the bones and return the meat to the pan. Serve with fresh mint leaves as garnish. |
Lamb shanks are wonderfully flavorful, but they can be a bit tough, so they lend themselves well to a low and slow braise. Long cooking at a low temperature is exactly what you need for meat that is falling-off-the-bone tender. The trick to delicious lamb shanks is to brown the shanks first. | Elise Bauer | Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano, thyme, and rosemary. | Elise Bauer | Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano, thyme, and rosemary. | 15 minutes | 2 hours | Serves 4 | ||
500 | 2017-09-25 03:11:32 | Pressure Cooker Mexican Pulled Pork (Carnitas) | For the spice rub: 4 tablespoons chili powder 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons) 1 tablespoon brown sugar 2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon cinnamon Scant pinch of ground cloves For the pulled pork: 3 1/2 pound boneless pork shoulder roast, cut into two pieces 2 tablespoons vegetable oil 3/4 cup pineapple juice, orange juice, or water Optional toppings (pick a few!): Sliced avocado Sliced radishes Thinly sliced red or green cabbage Thinly sliced romaine lettuce Diced red onions Chopped tomatoes Crumbled cotija cheese Chopped cilantro Warm tortillas, corn or flour Fresh squeezed lime juice Salsa Special equipment: 6-quart electric or stovetop pressure cooker, like an Instant PotFat separator |
1 Season the pork: In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated. Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!) 2 Sear the pork: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned. 3 Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top. 4 Cook the pork: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 50 minutes of actual cooking will begin. 5 Release the pressure: You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stovetop pressure cookers, perform a quick pressure release.) 6 Separate the pork and cooking liquid: Use tongs to transfer the pork to a large baking dish or sheet pan. Use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat. (Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.) 7 Reduce the cooking liquid: Return the pot to the pressure cooker, select the “Sauté” program, and let the cooking liquid reduce for 10 minutes. (If you are using a stovetop pressure cooker, do the same thing over medium heat.) 8 While the liquid is reducing, use a pair of forks to shred the pork. 9 Broil the pulled pork until crispy (optional for carnitas): To make crispy carnitas, place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes until the tips and edges of the pork are browned and crispy. It's fine to skip this step if you're making a recipe where you don't need the pork to be crispy. 10 Toss the shredded pork with the reduced liquid and serve: Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat. Serve it in tacos with the fixings listed above, or in burritos or rice bowls, or on a tostada salad. |
Want pulled pork in a hurry? With the pressure cooker, you can have tender, fall-apart pulled pork in just a little over an hour! Elise’s low-and-slow slow cooker Mexican pulled pork is fantastic, but when I forget to plan ahead or want it to be ready a little more quickly, I make this speedy version in my Instant Pot. Looking for the slow cooker version? Slow Cooker Mexican Pulled Pork (Carnitas) Whether you make this pressure cooker version or the slow cooker version, try to allow some time for the pork to come up to room temperature before you begin cooking. This helps the pork develop a better crust when you sear it, which means more browned flavor in the finished dish. An hour is ideal, but any amount of time you can give it will help. Elise’s spice rub includes chili powder, salt, brown sugar, and a blend of herbs and spices – this mix is so good that I just left it as is. In fact, the only real change that I made was to add some liquid to the pot – you need some in order to properly cook food in a pressure cooker. You can use fruit juice, broth, or even water, but I went with pineapple juice for its tangy sweetness. I think this complements the spices in the rub nicely! |
Coco Morante | July 22, 2017 | When you need pulled pork fast, make it in the pressure cooker! This recipe makes the perfect carnitas for tacos, burritos, enchiladas, and many other Mexican dishes. | Coco Morante | When you need pulled pork fast, make it in the pressure cooker! This recipe makes the perfect carnitas for tacos, burritos, enchiladas, and many other Mexican dishes. | 25 minutes | 1 hour, 15 minutes | Makes 8 to 10 servings | |
503 | 2017-09-25 03:11:33 | Slow Cooker Dr Pepper Pulled Pork | 3 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 3 pounds boneless pork shoulder or pork butt 2 tablespoons vegetable oil 2 red onions, cut into slices 1 12-ounce can Dr Pepper (or any other cola-type soda you prefer) 1/3 cup brown sugar 1/4 cup BBQ sauce, any favorite variety 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon mustard seeds 1/2 - 1 teaspoon chili flakes, depending on how spicy you like it 1 1/2 teaspoons Worcester sauce 1/4 teaspoon liquid smoke (optional for extra smoky flavor) 3 garlic cloves, crushed Special Equipment: 6-quart or larger slow cooker |
1 Spray the inside of a 6-quart or larger slow cooker with nonstick cooking spray. 2 Season the pork: Combine 2 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper in a small bowl. Sprinkle it thoroughly over the pork, using extra salt and pepper if needed to generously cover all sides 3 Sear the pork: Warm the oil in a large pot, Dutch oven, or cast iron skillet over high heat. Be sure to turn the vent on and throw open the windows as we’re going to create a lot of smoke. Once the oil is glistening, add the pork. It should sizzle immediately. Sear the pork for 3 to 5 minutes on all sides -- you want a nice golden-brown crust on each side. Don’t force it along. If the pork sticks to the pan, wait another minute or two until it releases easily before turning. Transfer the seared pork to the slow cooker. 4 Cook the onions: In the same pot used to sear the pork, add the onions and reduce the heat to medium-high. Cook until the onions soften up and begin to take on bit of color, about 5 minutes. Use the liquid the onions release to scrape up the delicious browned bits on the bottom of the pan as they cook. Transfer the cooked onions to the slow cooker with the pork. 5 Add the remaining ingredients to the slow cooker: In a small bowl, whisk together the remaining 1 teaspoon salt, the remaining 1/2 teaspoon black pepper, the Dr Pepper, brown sugar, BBQ sauce, soy sauce, honey, mustard seeds, chili flakes, Worcester sauce, and liquid smoke (if using). Pour this over the pork and onions. Scatter the crushed garlics around the pork. At this point, you can cover the pork and place it in the fridge overnight, or until you're ready to start cooking. 6 Cook the pork: Place the lid on the slow cooker. Cook for 8 to 10 hours on LOW – the longer the better. 7 Shred the pork and serve: Once the cooking is done, transfer the meat to a large serving dish using tongs. Scoop up all of the cooked onions and smashed garlic as well, as they’ll add a lot of flavor. Use a pair of forks to tear and shred the pork apart. Stir in some of the cooking liquid, one tablespoon at a time, to make it extra saucy, and serve. Leftovers will keep for 1 week refrigerated, or up to 3 months frozen. |
While I’ve certainly heard of making pulled pork by slowly cooking pork shoulder in sugary soda, it’s always seemed like a novelty and not something I particularly wanted to eat. But on a recent jaunt to San Francisco, of all places, I had an unexpected opportunity to try it. You can guess what happened next! I was in the city for work, but for all of my meals, I made a point to go out and tick another well-known San Francisco restaurant off of my bucket list. Arctic char amandine at Monsieur Benjamin? Check. The roast chicken at Zuni Cafe? Check. Cocktails at Smuggler’s Cove? Many checks, plus one hangover. The Chairman was the last restaurant on my list. This is the brick and mortar restaurant that grew from the popular food truck, Chairman Bao. The restaurant, like the food truck, specializes in a very limited menu of modern Chinese steamed buns called bao. One of the bao I ate happened to be filled with a Coca-Cola braised pork and, guys… guys… it was so flippin’ good. This was “lick every drop of sauce off my fingers,” “moaning with every bite,” “undoubtedly making a scene in the restaurant” good. So, naturally, I had to try and recreate this pulled pork at home. Now, my recipe isn’t quite the same as what I had in San Francisco. Obviously, I’ve used Dr Pepper instead of Coke since that’s the soda I enjoy, but feel free to use either one – or any other cola-type soda you prefer. In addition, I’ve simplified the recipe for the slow cooker, which results in less sticky glaze than The Chairman’s recipe, but more juice – something I prefer with pulled pork. The resulting pork is outstanding. It’s sweet, salty, and a little bit spicy. While you could use this pulled pork in all sorts of ways (steamed buns, tacos, sandwiches…), I personally enjoyed mounding it on a bun slathered with chili-mayo and topped with sweet-n-sour pickled red onions. Enjoy! Bonus Tip! What to do with the leftover liquid from cooking the pork? I actually just leave the liquid in the pot, add some stock or water to thin it out and a cup of dried beans. Let the beans soak overnight and then set the slow cooker once again for 10 hours. The result? Best. Beans. Ever. In fact, I do this often with leftover slow cooker juices. |
Garrett McCord | June 12, 2017 | Dr Pepper Pulled Pork in the slow cooker! Sweet and spicy. Just a pork shoulder, a can of Dr Pepper, your favorite BBQ sauce, and some spices. Needs 8 to 10 hours in the slow cooker. | Garrett McCord | Dr Pepper Pulled Pork in the slow cooker! Sweet and spicy. Just a pork shoulder, a can of Dr Pepper, your favorite BBQ sauce, and some spices. Needs 8 to 10 hours in the slow cooker. | 40 minutes | 6 to 8 servings (about 8 cups shredded) | ||
504 | 2017-09-25 03:11:35 | Pork Tenderloin with Figs and Olives | If the dried figs are very dry, plump them first by soaking them in water for several hours. | 1 Make the marinade: Pour the red wine vinegar into a medium bowl and stir in the sugar and salt until dissolved. Add the minced garlic, oregano, pepper, capers, caper juice, figs, California green ripe olives, and bay leaves, and stir to combine. Stir in the olive oil. 2 Prep and marinate the tenderloin: Using a very sharp knife, carefully cut away and discard any tough silver skin on the outside of the tenderloin. Cut the tenderloin in half crosswise. Place the two tenderloin halves into a freezer bag or a bowl. Pour the marinade over the tenderloin halves and coat well. Chill for 2 to 24 hours (the longer the better). 3 Sear the tenderloin: Remove the tenderloin halves from the marinade, wiping off any excess, reserving the marinade. Heat 1 Tbsp olive oil in a large sauté pan on high heat. Pat dry the tenderloin halves with a paper towel and place in hot pan. Sear on all sides until nicely browned. Remove from pan and place in a baking dish. 4 Preheat oven to 350°F. 5 Deglaze pan and heat marinade: Pour half a cup of white wine into the hot skillet and scrape up any browned bits with a spatula. Add the marinade to the pan with the wine and let come to a full boil. 6 Bake: Pour the marinade over the tenderloin in the baking dish and arrange on all sides of the tenderloin. Sprinkle with 2 Tbsp brown sugar. Cover with foil and bake at 350°F for 10 minutes. Then remove the foil and bake for an additional 10 minutes or until the internal temperature of the tenderloin is 135° to 140°F. (The internal temp will continue to rise while the pork rests in the next step.) 7 Let rest: Transfer the tenderloin halves from the dish to a cutting board and tent with foil. Let rest for 10 minutes. 8 Slice and serve: Slice into 1/4-inch thick rounds (a bread knife works well for this). Serve with figs, olives, and juices from the baking dish. Terrific with couscous. |
Elise Bauer | May 9, 2017 | Marinated Pork Tenderloin with Figs and Olives is a classic Mediterranean dish. It's tangy, sweet, and savory, and filled with flavor! Easy to make, elegant presentation. | Marinated Pork Tenderloin with Figs and Olives is a classic Mediterranean dish. It's tangy, sweet, and savory, and filled with flavor! Easy to make, elegant presentation. | 15 minutes | 35 minutes | Serves 4 | |||
505 | 2017-09-25 03:11:39 | Slow Cooker Mexican Pulled Pork | The Rub: 4 Tbsp chili powder 1 Tbsp kosher salt (if using regular table salt, only use 2 teaspoons) 1 Tbsp brown sugar 2 teaspoons ground cumin 1 teaspoon cayenne 1 teaspoon ground oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon cinnamon Scant pinch of ground cloves The roast: 3 1/2 pound boneless pork shoulder roast 2 Tbsp vegetable oil Serve with: Sliced avocado Sliced radishes Thinly sliced cabbage Warm tortillas, corn or flour Fresh squeezed lime juice Salsa Special Equipment: Slow cooker or Instant Pot on the slow cook setting |
We are using a boneless pork roast. If you use bone-in, you may need to cook the roast a little longer. You may be inclined to trim off the excess fat of the roast. I caution against trimming too much fat as it is needed for the flavor and the juicy tenderness of the pulled pork. You can always skim off some of the excess fat after the roast has cooked. | 1 Make the rub: Whisk together the rub ingredients in a small bowl. 2 Rub spice mix into roast: If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix into the roast all over, reserving any leftover spice mix for later. Let sit at room temperature at least one hour or chill overnight. 3 Brown the roast: Heat vegetable oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stovetop, use that, otherwise use a separate pan.) Place the roast in the pan and brown on all sides. 4 Put in slow cooker, cook on low: Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall apart tender. 5 Shred pork, toss with meat juices: Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then use two forks to pull the meat apart into bite sized shreds. Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.) Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa. |
Do you know what a cook lives for? The look in friends’ eyes when they’ve bitten into something you’ve made, and they’re deliriously happy about what they’re eating. Their wide-eyed smiley faces would say, “OMG, WOW,” if they weren’t so busy eating, and wanting to be polite and not talk with their mouths full. That’s the response I got from my friends when I served them tacos with this slow cooked pulled pork. Of course how could you not love tacos filled with spicy shredded pork? Best thing is that it’s crazy easy to make, especially in a slow cooker. You just rub a pork shoulder roast with a blend of ground chiles and spices, let the roast sit in that rub for a while, brown the roast and then slow cook it until it’s fall apart tender. Use a couple forks to pull it apart into tasty shreds and use the meat as a filling for tacos, tamales, or burritos. Browning the roast first will help pull out wonderful flavor from the meat as well as intensifying the spice from the chiles and cumin. If you have the kind of slow cooker that allows you to do that in the cooker pan itself, great! Then you only need one pot. Otherwise you can easily brown the pork roast on the stovetop. You can also skip the browning, though I don’t recommend it, it really does make a difference with the flavor. |
Elise Bauer | April 30, 2017 | Slow cooker pulled pork shoulder, in a chile spice rub, shredded to serve with tortillas in tacos or burritos. | Elise Bauer | Slow cooker pulled pork shoulder, in a chile spice rub, shredded to serve with tortillas in tacos or burritos. | 10 minutes | 8 hours, 10 minutes | Serves 8 |
506 | 2017-09-25 03:11:42 | Pork Chops with Pomegranate Glaze | 4 bone-in center cut pork chops, about 1-inch thick Salt and pepper, to taste 2 tablespoons olive oil 3 tablespoons finely chopped shallots 1 1/2 cups pomegranate juice 1 tablespoon honey 1 tablespoon balsamic vinegar 2 sprigs thyme 1 tablespoon cold, unsalted butter 2 tablespoons chopped parsley (for garnish) Seeds from 1 pomegranate (for garnish) | 1 Generously sprinkle the pork chops on both sides with salt and pepper. 2 Sear the chops: In a large skillet over medium-high heat, heat the oil. Add the pork chops to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145F. Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze. 3 Make the glaze: Pour off and discard all but a thin layer of oil from the pan and return the pan to the heat. Add the shallots and cook, stirring, for 45 seconds. Scrape up any browned bits that have stuck to the bottom of the pan. Add the pomegranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat. Remove the thyme sprigs and whisk in the butter. 4 To serve: Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds. |
For a quick supper, you can’t beat pork chops. They are succulent and hearty, take little time to prepare, and fit the bill for a chilly weeknight meal. Top them with an easy pan sauce, sprinkle with pomegranate seeds, and you have a no-fuss dish worthy to serve to company. Thick, bone-in pork chops have a lot of flavor and won’t dry out as much during cooking as boneless chops. Once they are seared and cooked, transfer them to a plate and keep them warm with a loose covering of foil while you make the sauce. Add some shallots to the hot pan and scrape the bottom to help release the tasty brown bits that have collected. Add the pomegranate juice and thyme, and simmer until the juice reduces by about one-third (you can eyeball this). For a velvety smooth finish, use a French trick: Take the pan off the heat and whisk in some cold butter to form a smooth emulsion. As for the pomegranate seeds (arils) to garnish, either buy them already prepared or use this method to separate the arils from the fruit. My own personal favorite way to extract the seeds is very uncomplicated: halve the pomegranate across the equator. Hold one half, seed side down over a bowl. Then bash it firmly all around with a heavy wooden spoon to release the seeds into the bowl. |
Sally Vargas | Pan-seared pork chops with a quick pomegranate juice glaze. Top with pomegranate seeds and parsley. 30 minutes to make. | Sally Vargas | Pan-seared pork chops with a quick pomegranate juice glaze. Top with pomegranate seeds and parsley. 30 minutes to make. | 10 minutes | 20 minutes | 4 servings | ||
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