recipe_x_recipe_image.id,recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield,recipe_image.id,recipe_image.ts
101,3176,"2017-09-25 04:08:51","Turkey Stroganoff","1/2 pound button or cremini mushrooms, sliced 3 Tbsp butter 1/2 cup finely chopped onion 3/4 lb leftover cooked turkey meat, dark or light meat, roughly chopped into bite sized pieces 1/2 cup leftover turkey gravy (or chicken or turkey stock) 1/8 teaspoon nutmeg 1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme (important, do not omit) 1 cup of sour cream at room temperature (can substitute plain, full-fat yogurt) Salt to taste (you will need more salt than you expect) Black pepper to taste 1/2 lb egg noodles, cooked","If you don't have leftover Thanksgiving turkey, you can make turkey stroganoff with ground turkey. Just brown about a pound of it in a couple tablespoons of butter in a large sauté pan on medium high heat, set aside before commencing with the recipe, skip the gravy.","1 Heat a large sauté pan on medium-high heat for 1 minute. Add the mushrooms and dry sauté them (cook them without oil), shaking the pan frequently so they don't stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown. 2 Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle salt over everything. Add the turkey meat and gravy and stir to combine. Cook for a minute or two, and sprinkle on the thyme, black pepper and nutmeg. 3 Turn off the heat and add the sour cream. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let the sauce come to a simmer or boil or it may curdle. Adjust seasonings to taste. In particular, depending on how salty your gravy was, you may need to add salt. More than you think. Serve immediately over egg noodles.","What to do with all those turkey leftovers? We decided to make turkey stroganoff with some of ours. Stroganoff is a classic Russian dish, popularized in America after World War II, which typically has beef and mushrooms served in a sour cream sauce. Turkey doesn’t have as strong a flavor as beef, so this stroganoff improves with the addition of some leftover turkey gravy, and extra herbs such as thyme.","Elise Bauer",,"Turkey Stroganoff recipe made with turkey leftovers, mushrooms, thyme and sour cream.","Elise Bauer","Turkey Stroganoff recipe made with turkey leftovers, mushrooms, thyme and sour cream.",,,"Serves 4.",101,"2017-09-25 04:08:51"
102,3192,"2017-09-25 04:09:29","Snow Peas with Pine Nuts and Mint","2 Tbsp olive oil 1/2 pound snow peas, rinsed, dried, tips of the ends cut off, strings removed 1/4 cup pine nuts 1 clove garlic, minced 1/4 teaspoon dark sesame oil 10 large mint leaves, chopped",,"1 Heat olive oil in a large skillet on medium high heat. Add the snow peas, garlic, and pine nuts. Stir to coat with the oil. Cook for 1-2 minutes, stirring. You do not want to overcook the snow peas or they will get limp. They should still be a little bit crunchy. 2 Remove from heat. Stir in the sesame oil and chopped mint leaves. Serve immediately.","Spring has sprung here in Northern California. The sweet peas are blossoming, the snap peas are climbing, and I have peas on my brain! Today I had a hankering for snow peas and cooked up a bunch this afternoon just for the heck of it. There are so many ways to prepare snow peas, the only thing you really don’t want to do is to over-cook them. This is a simple stir-fry with pine nuts, garlic, sesame oil, and a little mint. What’s your favorite snow peas recipe?","Elise Bauer",,"Snow peas lightly sauteed and tossed with toasted pine nuts, mint, garlic, olive oil, and sesame oil.","Elise Bauer","Snow peas lightly sauteed and tossed with toasted pine nuts, mint, garlic, olive oil, and sesame oil.",,,"Serves 2-3.",102,"2017-09-25 04:09:29"
103,3198,"2017-09-25 04:09:40","Wilted Watercress Salad with Bacon Dressing","2 bunches watercress (Try to get mature watercress as shown in the photo, not the baby watercress that Whole Foods carries. It will hold up better to the hot dressing.) 3-4 slices bacon 1/4 cup apple cider vinegar 4 teaspoons sugar Salt and pepper A pinch of ground mustard A pinch of paprika (sweet)",,"1 Rinse thoroughly the watercress, removing old leaves and thick stems. Set aside in a serving bowl. 2 Heat a small stick-free pan on medium heat and cook the bacon until done, several minutes on each side. Remove the bacon from the pan and put on a paper towel. Keep the bacon fat in the pan. 3 Add the cider vinegar and sugar to the bacon fat. Stir to dissolve. Sprinkle with salt and pepper, add a pinch of ground mustard and a pinch of paprika. Taste and adjust seasoning. This is a sweet-sour dressing, so if it is too acidic, add a bit more sugar, if too sweet, add a bit more vinegar. 4 Bring the dressing to a simmer. Pour over the watercress. Crumble the bacon over the top. Toss and serve.","Old fashioned watercress is getting harder to come by, at least around here in Sacramento. Whole Foods carries watercress, but the leaves are too tender, and lack the bite of what I grew up eating. This is my mother’s recipe for a wilted watercress salad with a warm, sweet and sour bacon dressing. It requires the sturdy watercress variety which can hold up to both the heat and the flavor of the dressing. I love this salad. It’s like a wilted spinach salad, only less wilted, and more peppery. In my father’s and my opinion, it really must be made with bacon fat and crumbled bacon. You can substitute olive oil, but it’s really not the same.","Elise Bauer",,"Simple wilted watercress salad with fresh peppery watercress and a hot bacon apple cider dressing.","Elise Bauer","Simple wilted watercress salad with fresh peppery watercress and a hot bacon apple cider dressing.","5 minutes","20 minutes","Serves 4 to 6.",103,"2017-09-25 04:09:40"
104,3238,"2017-09-25 04:11:44","Cheese Tacos","Special equipment needed A large cast iron frying pan A metal spatula Ingredients Corn tortillas (as many as tacos you want to make, packaged or homemade) Butter Cheddar or jack cheese Salsa (homemade or prepared) Optional ingredients Avocado Apple Lettuce Strips of cooked chicken, beef, or pork (a great use of leftovers)","This method makes delicious, buttery, cheesey tacos. If you are avoiding butter, or frying oil (which you could also use), you could make these in a microwave. Soften the tortillas first in the microwave. We use 20 seconds on high per tortilla, with the tortillas sitting on a paper towel in the microwave to absorb moisture. Once they've been softened this way you can add cheese and fold them over and heat them a few seconds more, just until the cheese melts.","1 Heat up the cast iron frying pan on medium high heat. While the pan is heating, prepare your ingredients. Cut some slices of cheese. Get the salsa out of the fridge. Thinly slice as many slices of apple as you want tacos. (3 tacos, 3 apple slices). Cut, remove seed, slice, and remove from skin the avocado slices you want. Slice some lettuce and any leftover meat you want to add in. 2 When the pan is hot (sprinkle a few drops of water on it, they should sizzle) lightly butter one side of one tortilla and place it in the pan, butter side down. Using a spatula, quickly flip the tortilla over to the other side, and back again, repeating until there is melted butter on both sides of the tortilla. Let the tortilla sit in hot pan until pockets of air start to form bubbles in the tortilla. 3 Add slices of cheese to one side of the tortilla. Make sure to allow room for the cheese to melt and not spread all over the pan.  4 Flip the side of tortilla without the cheese over the side with the cheese, as if you were making an omelette. Move the folded cheese taco to one side of the pan. Add a second tortilla, lightly buttered on one side, and repeat the process. You can tell when the taco is done by pressing down on it with a spoon or fork or edge of the spatula. If it gives easily, the cheese is melted and you can remove the taco from the pan. 5 You are basically done with the cheese tacos. Now all you have left to do is assembly. Open up each taco and add the ingredients you want. A slice of avocado, a slice of apple, a piece of chicken, a little bit of lettuce. Don't over do it or you won't be able to hold the taco and get it in your mouth. :-)","Most kids grow up learning how to make peanut butter and jelly sandwiches so they can help themselves in the kitchen when they want some lunch. In our family, it was cheese tacos. It’s our stand-by what-do-you-make-when-you-haven’t-really-thought-about-it-in-advance lunch. There’s always a stack of corn tortillas in the fridge. There’s always butter. There’s almost always cheddar or jack cheese. I’ve noticed that most of my friends regularly make a quick sandwich for lunch. Maybe once a month I’ll make a sandwich. Three times a week I’ll make cheese tacos. (What? You don’t have a stack of tortillas in your fridge?) Usually cheese tacos just have cheese in them. Add some salsa and you’re done. My cheese tacos tend to be a little more elaborate. I stand by my rule that you can put almost anything in a tortilla and call it a taco. (Note that in many parts of Mexico, what we are calling a cheese taco would be considered a quesadilla. In Northern Mexico however, and for most of in the U.S., quesadillas are made with flour tortillas, not corn tortillas.) Here’s my very special cheese taco recipe. My grandmother made cheese tacos this way; my mother still makes cheese tacos this way. I’m the only one in the family who puts slices of apples in her tacos however, prompting turned up noses from everyone else. Like I said, you can put anything you want in a tortilla and call it a taco, and I like apples and avocados in my cheese tacos.","Elise Bauer",,"Simple and easy cheese tacos recipe, made with corn tortillas, fried in a little butter, folded over grated cheddar or Monterey Jack cheese. Also known as quesadillas.","Elise Bauer","Simple and easy cheese tacos recipe, made with corn tortillas, fried in a little butter, folded over grated cheddar or Monterey Jack cheese. Also known as quesadillas.",,,,104,"2017-09-25 04:11:44"
105,3240,"2017-09-25 04:11:50",Zabaglione,"6 egg yolks 1/3 cup sugar 3/4 cup Marsala wine 1 teaspoon grated lemon peel Ground cinnamon Vanilla extract 1 cup heavy cream, whipped Strawberries, raspberries, or biscotti",,"1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala. 2 Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture. 3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container. 4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top. Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.","Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, or as a sauce, or even frozen. The Gourmet Sleuth writes,”Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici. This dessert is classified as a “caudle” rather than a custard. A “caudle” is a sauce used as a custard to fill pies or tarts. The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks. I found the original recipe for zabaglione in the (1982) Time Life series The Good Cook Wine volume (out of print, only available on eBay). The original recipe called for 3/4 cups of sugar, which in all of our opinions here was way too much. I have since found similar recipes calling for half as much sugar. So I would suggest 1/3 to 1/2 a cup, depending on taste. This is actually quite easy to make; you just need to have a double boiler set up, or a stainless steel bowl on top of, but not touching, simmering water.","Elise Bauer",,"Zabaglione recipe, a simple Italian custard dessert made with egg yolks, sugar, and Marsala wine. Also known as zabayon or sabayon.","Elise Bauer","Zabaglione recipe, a simple Italian custard dessert made with egg yolks, sugar, and Marsala wine. Also known as zabayon or sabayon.",,,"Serves 6.",105,"2017-09-25 04:11:50"
106,3244,"2017-09-25 04:12:01","Fish Tacos","1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like swordfish or halibut) Salt and pepper Olive oil 1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa - (see Mango Salsa Recipe) 1 ripe Avocado Cabbage (or iceberg lettuce) Cider vinegar Salt",,"1 Prepare the salsa: Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) 2 Prepare the cabbage and avocado: Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later. 3 Heat the tortillas: Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside. 4 Cook the fish: Rinse the fish fillets in cold water. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. 5 Assemble the fish tacos: I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.","In Mexico, practically every meal is accompanied by a stack of fresh warm corn tortillas, much in the way that bread is served here in America. As you eat, you can wrap whatever is on your plate in a fresh tortilla, and voilá, you have a taco. Almost everything tastes good in a taco smothered with fresh salsa, and that goes for fish as well. Preparing a taco is much like preparing a sandwich; it’s all in the assembly. For these fish tacos you will be preparing and then assembling the fish, the tortillas, the salsa, and the cabbage or lettuce.","Elise Bauer",,"Fish tacos recipe prepared with fresh fish fillets, corn tortillas, salsa, avocado, and coleslaw.","Jaden Hair","Fish tacos recipe prepared with fresh fish fillets, corn tortillas, salsa, avocado, and coleslaw.",,"20 minutes","Serves 4",106,"2017-09-25 04:12:01"
107,3322,"2017-09-25 04:13:01","Quesadilla Pie","Basic ingredients: 4 large flour tortillas (9-10 inches diameter) Butter 1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack Potential filling ingredients: Beans, cooked (black beans, pinto beans) Tomatoes, chopped Summer squash, chopped Onions (green onions, red onions, onion greens) Mushrooms (if using a lot, sauté first, to remove moisture) Cooked shredded chicken, pork, or beef Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa Cumin and/or chili powder for extra heat Garnishes: Chopped avocado Chopped cilantro Thinly sliced iceberg lettuce dressed with vinegar and salt Sour cream Salsa","Brush butter on the bottom of the pan to keep the tortillas from sticking, and to the top of the last tortilla for flavor and to help it brown. Hint: do not skip the butter.","1 Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas). 2 Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese. In the pictured example, I used cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese. I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions. Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla. 3 Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly. Remove from oven. Let cool for 10 minutes before serving. Cut into quarters. Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.","In our house, quesadillas are the ultimate quick comfort food. If you aren’t familiar with quesadillas, think Mexican version of a grilled cheese sandwich—toasted flour tortillas with melty cheese filling. I am the quesadilla queen (at least in my own mind), having held that title since college where I regularly cooked up massive quesadillas on burrito sized tortillas with tons of add-ins for myself and friends. So when a friend recently mentioned the idea of a quesadilla pie, I didn’t even wait for the recipe, I knew what to do. The two basic ingredients of a quesadilla are cheese (queso is cheese in Spanish) and tortillas, either flour or corn, though usually in the U.S. quesadillas are made with flour tortillas. My version of a quesadilla pie is a casserole made in a pie dish with stacked flour tortillas and layers of cheesy filling, baked until browned and crispy. The beauty of quesadilla pie is that it’s a great way to use up leftovers and odds and ends. The essentials are the tortillas and the cheese; after that it’s up to you as to the variety and type of filling you want. Black beans are good, as are onions, chicken, tomatoes, mushrooms, or summer squash. All can be layered in with the cheese. Add as much chile as you want for heat and flavor.","Elise Bauer",,"Casserole of layers of flour tortillas and shredded cheese, with beans, chiles, tomato, onions, baked in pie dish until browned and crispy.","Elise Bauer","Casserole of layers of flour tortillas and shredded cheese, with beans, chiles, tomato, onions, baked in pie dish until browned and crispy.","10 minutes","45 minutes","Serves 4.",107,"2017-09-25 04:13:01"
108,3444,"2017-09-25 04:15:15","Zucchini Bread with Pineapple","3 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 2 teaspoons cinnamon 3/4 teaspoon nutmeg 3 eggs 1 3/4 cups sugar 1 cup olive oil 2 teaspoons vanilla 2 to 3 cups coarsely grated zucchini 1 can (8oz) crushed pineapple, drained 1 cup chopped walnuts (optional) 1 cup golden raisins (optional)","The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.","1 Preheat oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans. 2 In a medium sized bowl, vigorously whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 3 In a mixer, beat eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating mixture until thick and foamy. Remove the bowl from the mixer and with a spoon, stir in the zucchini and pineapple. 4 A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently. 5 Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.","Updated, from the recipe archive, with the last remaining zucchini of the season. Every summer we are blessed with more zucchini than we know what to do with. Even if we don’t happen to be growing it, at least one neighbor does and we usually find ourselves with quite a few extra large zucchini batons. This zucchini bread recipe is one of my favorites from my childhood. The original came from a 1974 Sunset magazine and has the oddly delicious addition of crushed pineapple in the batter. It’s a wonderfully moist and sweet quick bread. The original recipe calls for 2 cups of sugar for 2 loaves. I’ve cut it as far back as 1 1/2 cups of sugar, which is just lightly sweet. But I think I prefer it best with a little more, 1 3/4 cups of sugar.","Elise Bauer",,"Moist and delicious zucchini bread, a quick bread made with fresh grated zucchini and crushed pineapple.","Elise Bauer","Moist and delicious zucchini bread, a quick bread made with fresh grated zucchini and crushed pineapple.","20 minutes","55 minutes","Makes 2 loaves.",108,"2017-09-25 04:15:15"
109,3467,"2017-09-25 04:16:20","Pear and Cranberry Rustic Tart","4 pounds (about 8) Bosc or Bartlett pears (ripe but still quite firm, NOT soft), peeled, cored, cubed into 1-inch pieces (or halved) 1-inch piece of fresh ginger, peeled, chopped 1/2 cup granulated sugar (do not sub brown sugar, it will change the taste too much) 1/4 cup (half a stick) butter, cut into small cubes 1 pie crust recipe 1 cup fresh or frozen cranberries 1 teaspoon almond extract","You can either cut up the pears into cubes, or halve them and core them, and use pear halves. The halves will make a prettier presentation, but the cubes will be easier to prepare.","1 Make pie dough from one recipe of a butter crust, or buy the kind of frozen pie crust that is folded in a box and lays out flat. 2 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Toss together in the pan the cubed pears (or pear halves if using), ginger, and sugar, and spread out evenly in the pan. Dot the top with butter. Roast for 1 to 1 1/2 hours, until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool. 3 Use a slotted spoon to lift the pears out of the roasting pan, and place in a large bowl. Stir in the cranberries and almond extract. 4 Preheat oven to 350°F. Roll-out the pie dough to a 13-inch diameter. Place on a rimmed baking sheet. Mound the pear and cranberry filling in the middle of the dough round, leaving a 2 to 3 inch border. Fold up the edges over the fruit, pleating the crust around the edges, leaving most of the fruit exposed in the center. Chill for half an hour before baking. 5 Bake for 1 hour, or until the crust is nicely browned. Cool on a rack for at least an hour before serving.","Have you seen the pears at the market lately? Gorgeous. This is a rustic tart, using Bosc or Bartlett pears (great cooking pears) that have been pre-baked with ginger, sugar, and butter, giving them a wonderful caramelized flavor in the tart. Their buttery sweetness offsets the crisp tartness of the whole cranberries. I got the idea from a pear crostata recipe in The Boston Globe. That recipe, which I made and is fabulous, uses pear halves and layers the pears and cranberries on top of frangipane. I did find the Globe’s recipe a bit too fussy, along with taking the better part of a day to make. So, this is my simpler version, still the same wonderful mix of flavors, but with a little less effort. A note on the crust. In my opinion, a pie is just an excuse to eat a fantastic homemade butter crust. These days you can buy frozen flat crusts, but if you haven’t made a homemade crust, I strongly encourage you to try it. You can make dough rounds ahead of time and freeze them, making it convenient to roll-out whenever you want to make a pie.","Elise Bauer",,"Rustic tart with Bosc or Bartlett pears, fresh cranberries, ginger, and a touch of almond.","Elise Bauer","Rustic tart with Bosc or Bartlett pears, fresh cranberries, ginger, and a touch of almond.",,,,109,"2017-09-25 04:16:20"
110,3468,"2017-09-25 04:16:27","Pear Tart","Crust: One butter crust (pâte brisée) recipe Filling: 1/3 cup almond paste (not marzipan) 2 teaspoons of sugar 2 tablespoons unsalted butter 1 tablespoon of flour 1 egg pinch of kosher salt 1/2 teaspoon of almond extract 3 large Bosc pears lemon juice Glaze: 1/4 cup apricot jam 1/2 teaspoon vanilla extract piece of lemon peel 2 tablespoons Reisling or water",,"1 Prepare the pâte brisée crust. Roll it out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom (if you don't have a tart pan, a pie plate is just fine). Fit the dough into the edges and then trim off the excess dough leaning over the top. Put the crust in the freezer to chill for a half hour. Preheat the oven to 375 F. 2 To prepare the frangipane beat together the almond paste and sugar to break it apart. Beat in the butter. Mix in the egg, flour, salt, and almond extract and beat until light and fluffy. Don't fret if there are a few little chunks of almond paste. Also, don't worry if it seems like you didn't make enough as the frangipane will rise during baking. 3 Peel and core the pears, and then slice them thinly, about 1/8 to 1/4-inch thick. Places the slices in a bowl with the lemon juice to help preserve their color. 4 Spread the frangipane over the bottom of the tart shell. Next, carefully arrange the pear slices in a decorative pattern (they can slightly overlap, but don't build them up in layers or the tart will lack a refined appearance). Bake for 30-35 minutes or until the pears take on a bit of color and the edges of the tart shell are golden brown. Cool on a wire rack. 5 While the tart bakes, place the apricot jam, lemon peel, vanilla extract, and water or Riesling into a small sauce pan and warm over medium heat for 5 to 8 minutes, constantly stirring. Once it has reduced and thickened take it off the heat and set it aside. Once the tart is out of the oven brush the apricot glaze over the pears. Serve.","Simply Recipes guest author Garrett McCord prepared this lovely pear tart for us the other day. Perfect for the season and absolutely addictive. Enjoy! ~Elise There are certain staple recipes every home baker should have in their repertoire: a rich chocolate cake good for any occasion, a go-to cookie for cravings and fund raisers, a tarte tartin for those extravagant dinner parties. Undoubtedly, a pear tart must be included in this list. While is may look intimidating the recipe is quite simple: Bosc pears are smartly laid out over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. The entire thing is then brushed with a bit of apricot jam or honey glaze. The result is a posh pear dessert that will leave eaters in a quiet hush as they savor each ornate, little bite. Perfect for out-of-town guests or finishing a family meal.","Garrett McCord",,"Delicate and delicious pear tart, thinly sliced Bosc pears arranged over frangipane almond paste, glazed with apricot jam, in an all-butter crust.","Elise Bauer","Delicate and delicious pear tart, thinly sliced Bosc pears arranged over frangipane almond paste, glazed with apricot jam, in an all-butter crust.",,,"Makes 6 servings.",110,"2017-09-25 04:16:27"
111,3469,"2017-09-25 04:16:28","Fig Galette","1 butter pie crust recipe* 1 1/2 pounds mission figs, tips cut off and discarded, quartered 1/4 cup orange marmalade (or another jam) 2 Tbsp sugar * To make pie dough: Put into a food processor 1 1/3 cup of flour, 1/2 teaspoon salt, 1 1/2 teaspoon sugar, pulse to combine. Add 4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse 9 times, until butter is size of peas. Slowly add 1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.","I love to make my own pie dough, but not everyone does. Last time I checked Trader Joe's has a pretty decent frozen butter crust available that is folded, and packaged in a box.","1 Preheat oven to 375°F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or Silpat-lined rimmed baking dish. 2 Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs. 3 Fold the 2-inch bordered edge of the crust over the figs, pleating the crust. 4 Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly. Remove from the oven and let cool for 30 minutes.","The moment an inkling of an idea appears in my little brain regarding the possibility of making a pie, or anything requiring a pie crust, I take a stick of butter (one stick for a single crust, two for a double crust), cut it carefully into 1/2-inch cubes, and put it in the freezer. Because that my friends, is the trick to a wonderfully flakey butter crust (along with barely handling). Frozen cubes of butter. Bits of butter that you can easily distinguish when you roll out the dough. When the butter melts while the crust is baking, it forms layers in the dough, layers that result in a flaky crust. The minute Hank showed up the other day with a bag of beautiful, ripe Mission figs from his tree, the butter went in the freezer. And by the end of the day (dough and pie making happening along with all the other cooking) we had this beautiful rustic pie. These are so easy to make. Roll out the dough, spread on a little jam (we used orange marmalade), arrange some cut figs, sprinkle with sugar, put in the oven. Presto whammo, a beautiful little galette.","Elise Bauer",,"Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.","Elise Bauer","Rustic fig galette with a simple butter crust, a layer of marmalade, and quartered fresh mission figs.",,,"Yields 6-8 servings.",111,"2017-09-25 04:16:28"
112,3474,"2017-09-25 04:16:50","Blueberry Shortcake","Berries 5 cups blueberries, fresh or frozen 3/4 cup sugar 1 teaspoon lemon zest 1 Tbsp lemon juice 1 pinch cinnamon Biscuits 2 cups all purpose flour Pinch cinnamon Pinch ground nutmeg 2 Tbsp white granulated sugar 1 Tbsp baking powder 1/2 teaspoon salt 8 Tbsp (1 stick) cold, unsalted butter, cut into 1/2-inch cubes 7/8 cup (1 cup minus 2 Tbsp) heavy whipping cream 1 large egg* 1 tsp vanilla extract Heavy cream for whipping *The egg is optional. Including the egg will result in a less crumbly shortcake biscuit, but either way, with or without egg, is good.",,"1 Simmer blueberries, sugar, lemon, cinnamon: Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan. Heat until the sugar has melted and the mixture is just barely coming to a simmer. Use a potato masher to mash some of the berries to help release their juices. Remove from heat and let come to room temp. 2 Preheat the oven to 425°F. 3 Stir flour with dry ingredients, work in butter: In a large bowl stir together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Add the small cubes of butter, and use your fingers to rub the butter into the dry ingredients until the mixture resembles a coarse meal, with pea-sized pieces of butter still intact. 4 Mix in wet ingredients: In a small bowl mix the egg, whipping cream, and vanilla extract. Form a well in the center of the dry ingredients and pour the wet mixture into it. Stir with a fork just until the dough barely comes together. Do not over mix or your biscuits will be tough. 5 Form dough into rounds: Turn the dough out onto a clean, lightly floured surface. Form the dough into a large pancake shape, about 3/4 to 1-inch thick. Using a pastry round (or the lightly floured ridges of drinking glasses) cut into biscuit forms and place 1 1/2-inches apart on a baking sheet lined with parchment paper or silpat. You can also cut the biscuits into squares if that's easier. The the dough is too soft to work with, put it in the refrigerator to chill for about 15 minutes first. 5 Bake the biscuits: Put the biscuits in the 425°F oven for 12-15 minutes, or until they have risen and are lightly browned. Remove from the oven and let cool on a baking rack. 6 Serve the berries spooned over biscuits that have been broken open, and top with whipped cream.","When the summer months come, I find it almost impossibly hard to resist buying fresh blueberries by the double basketful. Thank goodness they’re such good brain food! (These days my brain needs all the help it can get.) My twelve year old nephew is in town which is perfect excuse to make shortcake of any variety.Unlike with strawberries, where all you have to do is cut them and sprinkle them with sugar, to get the blueberries juicy enough for shortcake it works well to cook them, just a little, with sugar. This way more juices are released. This recipe makes a lot of blueberry topping. If you find you have leftover, it’s great over ice cream, or better yet, pancakes.","Elise Bauer",,"Blueberry Shortcake! With simmering blueberries, homemade biscuits, and whipped cream.","Elise Bauer","Blueberry Shortcake! With simmering blueberries, homemade biscuits, and whipped cream.","10 minutes","30 minutes","Serves 6-8",112,"2017-09-25 04:16:50"
113,3482,"2017-09-25 04:17:07","Apple Walnut Gorgonzola Rustic Tart","1 Pâte Brisée (tart dough) for a 10-inch tart (see all butter crust recipe) or 1 packaged, flat pie crust 1/2 cup walnuts, chopped 1/4 cup crumbled gorgonzola cheese (or blue cheese) 1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried 2 Tbsp maple syrup 2 large granny smith apples (or other good cooking apples such as jonagold or fuji), peeled, cored, chopped 1 teaspoon of lemon juice (optional)",,"1 Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring. Cover the mixture with plastic wrap while you prepare the crust. 2 Preheat oven to 350°F. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness. Place pastry dough on a rimmed baking sheet. (Rimmed because the pastry will leak butter during the cooking process.) Mound the filling in the middle of the rolled out dough, and spread out evenly to 1 1/2 inches to 2 inches from the edge of the dough. Pleat the edges of the dough over the filling. 3 Bake for 45 minutes to an hour, until crust is nicely browned. If at any time it looks like the walnuts are getting a little burnt, you can lightly tent a piece of aluminum foil over the center. Remove from oven and let cool for 10 minutes before serving. A pizza wheel works great for slicing up the tart.","Every fall we are blessed with a bounty of apples and walnuts. I grew up in what used to be a walnut orchard. At one time our home had 5 huge trees, covering both front and back yards, and yielding 500 pounds of walnuts a year (which sounds great unless you are the teenager chain-ganged into spending your afternoons and weekends raking mountains of dank leaves and stooping to pick those hundreds of pounds of nuts.) The trees are old now. We’ve lost 2 of the 5 trees (commercial orchard trees don’t last forever and these were planted at least 50 years ago), and the remaining trees are just sputtering. It’s only a matter of time before they’re gone too. So we enjoy the bounty while we have it (and leave a bunch for the crows and squirrels.) This tart is a riff on an apple walnut turnover I made this summer. Same idea, an outstanding combination by the way, just this time with maple syrup instead of honey, and in a dead-easy-to-assemble rustic tart form. It’s savory, and a little sweet. I ate a big slice for lunch; my father had his for dessert. Would be great for a brunch too.","Elise Bauer",,"Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese","Elise Bauer","Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese",,,"Makes 6 to 8 servings.",113,"2017-09-25 04:17:07"
114,3484,"2017-09-25 04:17:18","Double Vanilla Cupcakes","Cupcake 1 ½ cups + 2 tablespoons all-purpose flour 1/4 teaspoon kosher salt 1 1/4 teaspoons baking powder 1/2 cup unsalted butter, room temperature 1 cup sugar 1 egg plus 2 egg whites 1/2 cup whole milk 1/4 cup sour cream 1 1/2 teaspoons of vanilla extract 1/2 vanilla bean (or one whole bean if you can spare it) Frosting 1/2 cup unsalted butter, room temperature 1 1/4 cups of powdered sugar 1/2 vanilla bean (or 1 teaspoon of vanilla extract)",,"1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.) 2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each. 3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream. 4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat. 5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled. Frosting Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.","Please welcome guest author Garrett McCord as he shares a favorite cupcake. ~Elise It raises my hackles when someone calls something “plain vanilla.” Plain? Plain?! Are they insane?! There’s nothing plain about vanilla! Given, I’m a little more passionate about the spice than most (if it wasn’t apparent enough). Heck, I named my blog after the stuff. I have no less than 9 varieties of vanilla beans in my pantry. Not to mention 6 kinds of vanilla extract – three of them homemade. Vanilla oil, vanilla sugar, chopped up vanilla beans. I even keep a dried bean in the filter of my vacuum so the place smells like vanilla when I clean. Even when we discuss the flavor of vanilla, there’s nothing plain about it. Mexican vanilla has a velvety, sweet and creamy scent that begs to be made into puddings. Tahitian vanilla has a heady aroma of figs, that reminds me of summers eating the sticky fruits stuffed with cheese and honey. The dark and rummy smell of Madagascar beans that hint at a slight, musky nose of tobacco. My favorite, the Tonga vanilla bean which, after deep inhale, will bombard you with images of black cherries. Any of these beans are perfect in this delightful vanilla bean cupcake, one I’m very proud of. It’s a fantastic way to show off vanilla, a spice that does love center stage. If you don’t have a vanilla bean you can get away with just the vanilla extract, but they’re infinitely better with the beans. While they can be expensive (buy online), keep in mind that even after you scrape the seeds out of the pod, you can use it many times over. Steeping it into cream for ice cream, pop it in a bottle of vodka for homemade extract, or in a jar of sugar for vanilla sugar are just some suggestions. I like to think of vanilla as my humble, endearing, sweet smelling obsession. Personally, I feel these cupcakes will seduce you to the way of vanilla as well.","Garrett McCord",,"Vanilla cupcakes made with vanilla beans in both the cupcake and the buttercream frosting.","Elise Bauer","Vanilla cupcakes made with vanilla beans in both the cupcake and the buttercream frosting.",,,"Makes about one dozen cupcakes.",114,"2017-09-25 04:17:18"
115,3487,"2017-09-25 04:17:26","Chocolate Cookies with Cocoa Nibs and Lime","1 cup of butter 3/4 cup of brown sugar 3/4 cup of white granulated sugar 1 large egg 1 teaspoon of vanilla extract 2 1/2 teaspoons of heavy cream 1 3/4 cups of all-purpose flour 3/4 cup of unsweetened cocoa powder 1/2 teaspoon of baking soda 1/2 teaspoon of baking powder 1 teaspoon of kosher salt 3/4 cup of cocoa nibs Zest of one large lime",,"1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. Add the egg, cream, and vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through. 2 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix). Fold in the cocoa nibs and lime zest. 3 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Perfect for dipping in homemade limeade or lemonade.","I made these cookies on a whim the other night after looking at some very fancy chocolates online made by some hip and trendy chocolatier in Paris. One of them was chocolate and lime and as I saw it I thought, “Well that seems intriguing! I do believe I’ll head to the store and pick up some limes and try that out as a cookie. And you know what? I bet it would be even better with some cocoa nibs!” After a quick stop at the market and a small rendezvous in the kitchen I tasted what had to be one the most flavorful cookies I’d ever eaten. I brought them to Elise and her parents and all agreed that this cookie is fantastic. It’s floral and dark, with a taste that reminds you of nights on the beach with friends. A perfect cookie for dipping into a chilled glass of lemonade or limeade. For those who aren’t familiar with cocoa nibs they’re pieces of roasted, crushed up cocoa beans. They’re fragrant, dark, bitter bordering astringent and have a pure taste of raw chocolate with notes of coffee. Plus, they have a delightful crunch much like a nut. You cannot substitute chocolate chips for cocoa nibs. Do yourself a favor a buy some at the store or online; once you try them you’ll be in love, using them in everything from cookies to ice cream, to smoothies and granola.","Garrett McCord",,"Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.","Elise Bauer","Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.",,,"Makes approximately 4 dozen cookies.",115,"2017-09-25 04:17:26"
116,3498,"2017-09-25 04:18:09","Pear Ginger Maple Pie","1 recipe dough for pate brisee pie crust (or use frozen crust) 6 cups of peeled and roughly chopped pears (use Bosc or Bartlett) 1 ½ tablespoons of cornstarch 1/2 teaspoon of salt 1/4 cup of packed brown sugar 1/4 cup of pure maple syrup 1 tablespoon of lemon juice 1 teaspoon of lemon zest 2 tablespoons of chopped candied ginger (or 1/2 teaspoon of ground ginger) Oatmeal Crumb Topping Ingredients 2/3 cup of flour 1/2 cups of old-fashioned oats 1/2 cup of packed brown sugar 1/4 teaspoon of salt 1/3 cup of cold, unsalted butter, cut into 1/4-inch pieces",,"1 Roll out pie dough and place in a 9 1/2-inch deep-dish pie dish and place in the freezer to set. 2 Preheat the oven to 400 F. Place the chopped pears in a large bowl with the cornstarch, candied ginger, brown sugar, maple syrup, lemon juice, and lemon zest. Toss well. 3 Place the pear mixture into the chilled, crust lined pie dish and smooth the top of the fruit. Place the pie into the center oven rack and bake for 45 minutes. (Put a baking sheet on the rack under the pie to catch any drippings.) After 30 minutes, line the edges of the pie with foil or a pie protector to prevent them from burning. 4 While baking take all the Oatmeal Crumb Topping ingredients and place them in a bowl. Use your hands and mix the ingredients until large crumbs form. Refrigerate until use. 5 After 45 minutes reduce heat to 375F. Remove the pie and carefully place the crumb topping over the pie, covering all the fruit. Bake for another 15 minutes. Cool on a wire rack for at least one hour. Serve.","This pear pie by guest author Garrett scored major points with my parents. Great pie! ~Elise Every once in a while I see a recipe in a magazine at the doctor’s office or in the reception room of my work and tear it out with all good intention of making it at home. For the most part though I either lose the recipe, or it gets forgotten, or accidentally throw away. However, while perusing an issue of Family Fun magazine I came across a recipe for a pear and maple pie. Inspired, I called Elise right away and made plans with her to make this pie. With an appointment set, I knew this recipe wouldn’t get away. My oh my, this is good pie. Sweet from the fresh pears and the maple syrup, it’s balanced by the snap from the candied ginger which helps give the pie a clear voice. The crumbly oatmeal topping is reminiscent of granola and provides a nice textural tête-à-tête with the fruit and crust. A wonderfully Autumn appropriate pear pie that’s a welcome change from apple!","Garrett McCord",,"Pear pie with streusel topping, filled with chopped pears and accented with candied ginger and maple syrup. A perfectly delicious autumn pie.","Elise Bauer","Pear pie with streusel topping, filled with chopped pears and accented with candied ginger and maple syrup. A perfectly delicious autumn pie.",,,,116,"2017-09-25 04:18:09"
117,3501,"2017-09-25 04:18:20","Pistachio White Chocolate Chip Cookies","1 cup of unsalted butter, room temperature 1 cup of sugar 1 cup of dark brown sugar, packed 2 eggs 2 tablespoons of milk 2 teaspoons of vanilla extract 2 1/2 cups of flour 1 teaspoon of baking soda 1 teaspoon of baking powder 1 teaspoon of kosher salt (regular salt will suffice) 1 cup of rolled oats 1 1/2 cups of coarsely chopped pistachios, raw and unsalted 1 1/2 cups of white chocolate chips",,"1 Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes. 2 Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing. 3 In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing. 4 Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired. 5 Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.","Guest author Garrett McCord brought 2 dozen of these cookies over today. We inhaled them. ~Elise Almost all of the pistachios grown in America are produced right here in California (we’re a lucky state, we are). It’s a surprisingly labor intensive crop that requires a lot of attention for yields that can greatly differ from year to year. Still, the crop is relatively new to the U.S.; up until 1976, almost all of the pistachios were imported from Iran until President Carter placed an embargo on the country. It was then California farmers started to plant the first pistachio trees here in America. Nowadays we can get pistachios from any local market and use their rich, mellow flavors as we please. This cookie makes delicious use of pistachios, pairing them with white chocolate (or dark, should you so prefer). The original recipe came from an article in the Sacramento Bee by way of Jane Dewey, a wife of a local pistachio farmer. After a bit of tweaking I finally got them to come out the way I prefer them. I prefer using a brick of white chocolate and chopping it into chunks for a more rustic look, but white chocolate chips will do just fine. I also reduced the butter a bit and used kosher salt which gives a nice spark of contrast to the sweetness. Very chewy and amazingly good, I promise these cookies are keepers.","Garrett McCord",,"Chewy cookies with pistachio nuts and white chocolate chips.","Elise Bauer","Chewy cookies with pistachio nuts and white chocolate chips.",,,"Makes 6 dozen.",117,"2017-09-25 04:18:20"
118,3506,"2017-09-25 04:18:35","Plum Upside Down Cake","1 1/4 stick butter (10 Tbsp or 1/2 cup plus 2 Tbsp), softened 1/4 cup plus 2 Tbsp brown sugar, firmly packed 4 plums, pitted and sliced 5 Tbsp buttermilk OR 4 Tbsp milk plus 2 teaspoons milk and 1 teaspoon lemon juice 3/4 cup cake flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon cinnamon Pinch salt 1/2 cup granulated sugar Zest of 1/2 an orange 1 egg 1 teaspoon vanilla extract Four 10 or 8 ounce ramekins",,"1 Preheat oven to 350°F. Butter the insides of the ramekins. Melt 3/4 stick (6 Tbsp) of the butter in medium saucepan over medium heat. Add brown sugar and whisk until smooth. Pour into the bottoms of the buttered ramekins, dividing the sugar butter sauce evenly among them. Arrange a layer of plum slices at the bottom of each ramekin. 2 If you are not using buttermilk, combine milk and lemon juice in a small bowl (the mixture will curdle), set aside. In a separate bowl, sift together the cake flour, baking powder, baking soda, cinnamon and salt. 3 Use an electric mixer to beat together the remaining 1/2 stick (1/4 cup or 4 Tbsp) butter with the granulated sugar and orange zest. Add the eggs and vanilla, mix to combine. Alternately add the dry flour mixture and the buttermilk (or lemon soured milk) mixture to the batter. 4 Divide the batter among the ramekins. Place the ramekins on a rimmed baking sheet and put in the oven on the middle rack. Bake for 35 to 40 minutes, until cakes are firm to the touch, and a toothpick or skewer inserted in the center does not come out with raw batter on it. (Might be wet from plum juice.) Turn the baking sheet around half-way through the baking to ensure an even baking for all the cakes. 5 Remove from oven and let cool on a rack until no longer hot to the touch. Run a paring knife around the edges of the ramekins. Invert onto a plate and gently lift off of the plate. Serve alone or with whipped cream or vanilla ice cream.","My father should have a t-shirt that reads “I’ve never met a dessert I didn’t like” or in this case, “Got Plums? Will Bake”. His baking endeavors might not always look their bakery best (please don’t ever ask him to frost a cake and sometimes his pies are downright scary-looking) but more often than not the results taste fabulous. This plum upside-down cake is actually quite pretty and is based on a recipe he found in an old issue of Fine Cooking magazine. The taste idea is that of slices of tart plum balanced by a sweet cake base. He used red Santa Rosa plums that are just now coming ripe. My mother thought the cake was just a bit too tart for her, but dad and I love it just the way it is. Now that I think about it, the t-shirt should simply say “Real Men Bake”. Because if you could just see my 6’2″, 200 lb, works out 3 times a week at the gym, mows the lawn, splits the wood, 78-year-old father in his striped apron, gently arranging plum slices on top of melted butter and sugar in ramekins, that would be the T that fit the best.","Elise Bauer",,"Delicious individual sized upside down cakes made with plums.","Elise Bauer","Delicious individual sized upside down cakes made with plums.",,,"Makes 4 individual servings.",118,"2017-09-25 04:18:35"
119,3508,"2017-09-25 04:18:40","Orange Poppy Seed Cookies","2/3 cup of sugar 1/2 cup of butter, room temperature 1 egg, room temperature 1 tablespoon of orange zest 1 1/4 cup of flour 1/2 teaspoon of baking soda Pinch of salt 1 tablespoon of poppy seeds",,"1 Beat together the butter and sugar until light and fluffy, about 3 minutes. 2 Add the egg and the orange zest, beat for thirty seconds, scraping down the bowl part way through to ensure even mixing. 3 In a separate bowl, mix together the flour, baking soda, and salt. Slowly sift it into the butter mixture until just combined. Fold in the poppy seeds. 4 Place heaping teaspoonfuls on a baking sheet lined with parchment paper or Silpat, allowing them space as they will spread as they bake. 5 Bake at 350°F for 10-12 minutes or until just turning golden around the edges. Remove from oven. Let sit on the baking sheet for a minute or two to let the cookies solidify a bit, then transfer them to a wire rack to cool completely.","Please welcome guest author Garrett McCord who brought these cookies over today. They lasted about a second and a half. ~Elise Generally, I stick to ice creams and sorbets come summer, it just gets too hot out to start cranking on the oven. Still, certain treats are worth the heat and when these orange poppy seed cookies bake it’s culinary aromatherapy. The bright orangey flavors with the slightly citric and nutty, textural pop of poppy seeds make these cookies taste like bursts of sunshine itself. They’re easy to put together and during a season when lighter flavors just seem to pair so well with the warmer weather. The cookies are light and delicate yet pack in a lot of flavor, making them delectable for kids, yet still perfectly suited for bridal parties, baby showers, or other lighthearted events. Feel free to switch out orange for lemon if you want something a bit more reminiscent of the classic lemon poppy seed muffin. If you do decide to use lemon, a novel option is to switch out the poppy seeds for a teaspoon of ground coriander and add it with the rest of the dry ingredients for a more Mediterranean, slightly savory cookie.","Garrett McCord",,"Do you like lemon poppy seed cookies? Then you'll love these orange poppyseed cookies, flavored with fresh orange zest and poppy seeds.","Elise Bauer","Do you like lemon poppy seed cookies? Then you'll love these orange poppyseed cookies, flavored with fresh orange zest and poppy seeds.",,,"Makes 3 1/2 dozen cookies.",119,"2017-09-25 04:18:40"
120,3509,"2017-09-25 04:18:47","Boysenberry Pie","1 pie dough recipe for top and bottom crust 5 cups boysenberries (can substitute blackberries or marionberries), rinsed, picked clean, lightly patted dry (if you use frozen berries, first defrost them and then drain them of excess moisture) 1/2 cup to 3/4 cup sugar (depending on how sweet you want your pie) 1 teaspoon lemon juice Pinch nutmeg 3 Tbsp quick cooking instant tapioca (you can find it in the baking aisle of your supermarket) 1 egg, lightly beaten, for egg wash",,"1 Put berries, sugar, lemon juice, nutmeg, and quick tapioca in a large bowl. Gently fold so that the berries are all coated with some sugar. Let sit for 30 minutes. 2 Preheat oven to 400°F. Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you roll out the bottom crust. 3 Roll out second ball of pie dough. If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust. 4 Scoop berry mixture into dough-lined pie dish. If you would like your pie to have a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. If you would like your pie to have a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal. If you are using a solid top crust, score the top to create air vents. Gently brush the top with beaten egg. 5 Place pie on middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 400°F for 30 minutes. Place a sheet of aluminum foil over the pie to protect the edges and tops from getting burnt. Reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly. Remove from oven and place on a wire rack. Cool completely before serving (or the filling will be runny).","Come late May and early June, my mother’s boysenberry vine comes alive with fruit. Boysenberries look like blackberries, but are actually a cross between blackberries, loganberries, and raspberries. As such they fruit much earlier in the season than blackberries, and they are more delicate in touch and taste. As a vine to cultivate, they aren’t nearly as thorny as blackberries and neither are they as invasive of a plant. I used to grow blackberries in San Francisco and it was a constant struggle to keep them from taking over the yard. (Trivia fact: the hybrid boysenberries were popularized by Walter Knott of Knott’s Berry Farm.) This berry pie recipe is easy to put together. The tricks are to let the whole berries macerate in sugar first, and to use instant tapioca as a thickener. You can use corn starch instead of the instant tapioca, but we found that it is harder to gauge the correct amount and tapioca has a nice consistency that works well with berries.","Elise Bauer",,"Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.","Elise Bauer","Homemade boysenberry pie recipe with fresh off-the-vine boysenberries, a cross between blackberries, loganberries, and raspberries.",,,,120,"2017-09-25 04:18:47"
121,3510,"2017-09-25 04:18:50","Lemon Tart","Candied Zest: 1 cup lemon zest, julienned 1 cup sugar Crust: 1 1/2 cups flour 1/2 teaspoon salt 1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature 1/2 cup sugar 1 large egg, beaten 1/4 teaspoon almond extract 1 Tbsp lemon juice Lemon curd: 1/2 cup (1 stick) unsalted butter 1/4 cup creme fraiche 2 large eggs 3 large egg yolks 3/4 cup fresh lemon juice 3/4 cup sugar 1 1/2 teaspoon lemon zest Equipment needed: 10-inch tart pan with a removable bottom Pastry blender or two blunt dinner knives Double boiler and several metal mixing bowls","Garnish with fresh mint and sneak some bites of the mint in between bites of the tart for even more fun with the flavors.","Candied Citrus Zest 1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain. Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain. 2 Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator). The next day toss the zest with a little more sugar. Make the Crust 3 Combine flour, salt, butter, and sugar in a bowl. Use a pastry blender, or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour. 4 Pre-heat oven to 350°F. 5 Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round). 6 Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool. Lemon Curd 7 Melt butter and creme fraiche together over a double boiler, stirring to combine. (If you don't have a double boiler, bring a couple inches of water to simmer in a saucepan, place a stainless steel bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove top pan from heat and set aside. 8 In a bowl over a double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice. Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk until warm to touch, about 4 minutes. Assemble the Tart 9 Pour the lemon curd into the crust and bake at 350°F for 25 minutes or until set in the middle. Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest. Garnish with fresh mint.","My father and I have been experimenting with lemon tart recipes for a year, without much success, by the way (until now). First there was the disastrous lemon tart from the New York Times, described so well by Deb of Smitten Kitchen; we had a similar inedible result. Then there were my several attempts to make a Meyer lemon confit over pastry dough crust, still way too tart. We finally chanced upon a Charlie Palmer recipe with a fabulous lemon curd filling, but his cornmeal crust tasted like baked polenta. Just didn’t work with the lemon curd. So, we took the fabulous filling and put it in a tried and true shortbread-ish crust. Dad even made a batch of candied citrus peel (you can easily skip this step) days in advance. And voilá, a truly delectable lemon tart.","Elise Bauer",,"Positively scrumptious lemon tart with lemon curd, candied lemon peel, and an almond-hinted shortbread crust.","Elise Bauer","Positively scrumptious lemon tart with lemon curd, candied lemon peel, and an almond-hinted shortbread crust.",,,,121,"2017-09-25 04:18:50"
122,3521,"2017-09-25 04:19:30","Amaretti Cookies","2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up 1 1/4 cup of baker's sugar (superfine sugar) 3 egg whites 1/2 teaspoon of vanilla extract 1 teaspoon of almond extract Extra sugar for dusting",,"1 Preheat oven to 300 F and line baking sheets with parchment paper. 2 In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth. 3 Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Note: I usually underbake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)","Please welcome guest author Garrett McCord. ~Elise The first time I had amaretti was in the Piazza San Marco in Venice. I stumbled upon a small cart selling a variety of ornate confections. Yet amongst all the tinsel and colorful sugar my eyes were drawn to a small cellophane bag tied with a small bit of gold ribbon. In it were little pale cookies that looked ordinary but enticing none the less. When opened the bag released a heady perfume that overtook me and those around me. Its sweet almond aroma always takes me back to the Piazza and its surrounding cobbled streets and bridges. Amaretti are little cookies that are light as a feather, yet have an intense sweet almond flavor. They’re airy, delicate, and oh so simple to make. The recipe takes no more than 4 minutes to put together and they bake quickly. They taste fantastic on their own, but I’ve also been known to grind them up into a powder and add it to flavor pumpkin bread in lieu of cinnamon and spices, or add them to the batter of vanilla cakes or pancakes to give it depth in flavor.","Garrett McCord",,"Italian amaretti cookie recipe. Small, crunchy, chewy-inside, macaroon-like cookies made with almond flour, egg whites, and sugar.","Elise Bauer","Italian amaretti cookie recipe. Small, crunchy, chewy-inside, macaroon-like cookies made with almond flour, egg whites, and sugar.",,,"Makes about 30 cookies.",122,"2017-09-25 04:19:30"
123,3524,"2017-09-25 04:19:45","Chocolate Zucchini Cake","2 1/2 cups regular all-purpose flour, unsifted 1/2 cup natural, unsweetened cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 3/4 cup soft butter 1 cup white granulated sugar 1 cup brown sugar 3 eggs 2 teaspoons vanilla 2 teaspoons grated orange peel 3 cups coarsely shredded zucchini (from about 1 pound of zucchini) 1/2 cup milk 1 cup chopped walnuts or pecans Glaze (directions follow) Glaze: 2 cups powdered sugar 3 Tbsp milk 1 teaspoon vanilla extract",,"Preheat the oven to 350°F. 1 Set the shredded zucchini to drain in a sieve over a bowl. If no moisture drains out and the zucchini feels dry, sprinkle some water over it and let the excess drain. 2 Vigorously whisk together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bow, and set aside. 3 With a mixer, beat together the butter and the sugars until smooth. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a wooden spoon, stir in the vanilla, orange peel, and zucchini. 4 Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. 5 Spray the inside of a 10-inch bundt pan or tube pan lightly with cooking spray (or grease with butter). Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter. Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. 6 Make the glaze by mixing together the glaze ingredients. You can easily do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake. Cut in thin slices to serve.","When I first encountered Clotilde Dusoulier’s fabulous Chocolate and Zucchini website, I thought to myself, “How wonderful, the ingredients of my favorite cake!” My grandmother taught me how to bake when I was very young, and later when I was in high school she sent us a recipe pulled from Sunset Magazine for Chocolate and Zucchini Cake. Being adventurous, and knowing how good zucchini bread tastes, I tried it and it quickly became my favorite—the standard against which all future chocolate cakes were measured. Over the years, I’ve modified this cake recipe slightly from the original. I use more zucchini, and a mix of white and brown sugars. The main distinction of chocolate zucchini cake is its moistness. The zucchini absorbes the cocoa while delivering the full flavor of chocolate, but without the heaviness of some other chocolate cakes. Recipe updated Sept 15, 2012*","Elise Bauer",,"Tried and true moist chocolate zucchini cake with shredded zucchini, orange peel, pecans and a sugar glaze.","Elise Bauer","Tried and true moist chocolate zucchini cake with shredded zucchini, orange peel, pecans and a sugar glaze.",,,"Makes 10-12 servings.",123,"2017-09-25 04:19:45"
124,3540,"2017-09-25 04:20:42","Gingered Lemon Bars","Reilly grating the lemon The Crust: 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/3 cup powdered sugar 1/2 teaspoon freshly grated lemon zest 1/2 cup minced crystallized ginger 3/4 teaspoon ground ginger Pinch of salt 1 1/2 cups all-purpose flour The filling: 3 large eggs 1 1/3 cups granulated sugar 6 Tbsp fresh lemon juice 1/2 teaspoon lemon zest 3 Tbsp all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt",,"1 Make the crust batter: Preheat the oven to 350°F. Using an electric mixer, beat the butter. Add 1/3 cup of sifted powdered sugar, and beat until light and fluffy. Beat in half a teaspoon of the lemon zest, the ground ginger, the crystallized ginger, and a pinch of salt. Add 1 1/2 cups of flour in batches, a 1/4 cup at a time, beating after each addition. Continue to beat the crust batter until it is well combined. 2 Bake the crust: Spread the crust batter evenly over the bottom of a 13x9-inch baking dish. Bake at 350°F for 12 to 15 minutes, or until browned lightly around the edges. 3 Make the lemon batter: While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, 1/2 teaspoon of lemon zest, 3 Tbsp of flour, the baking powder, and 1/4 teaspoon of salt in a medium sized bowl. Whisk until well blended. 4 Pour batter into pre-baked crust and bake: Pour the lemon batter over the pre-baked crust. Bake at 350°F for 15 to 20 minutes or until the top is golden. If you want, sift a little additional powdered sugar over the top. Let the lemon bars cool in the pan on a rack. Cut it into 36 pieces.","“I can’t wait for you to get here Elise. We can cook! We can make pies and cakes and cookies and more yummy things,” exclaimed my young friend Alden as we were talking on the phone last week. Between Easter, a Patriots Day parade and museum trips, we finally got a chance to do some baking. Reilly (8) and her sister Alden (6) helped me make scrumptious lemon bars that have candied ginger in the crust from a recipe in a 1987 issue of Gourmet magazine. To make the bars first you make and pre-bake the shortbread crust with specks of candied ginger. Then you make the lemon filling, pour into the pre-baked crust, and bake again, until the filling has set. The original recipe called for sprinkling the whole thing with powdered sugar, which we didn’t feel was necessary.","Elise Bauer",,"Like lemon bars? Try this delicious lemon bars recipe with candied ginger in the shortbread crust.","Elise Bauer","Like lemon bars? Try this delicious lemon bars recipe with candied ginger in the shortbread crust.","15 minutes","45 minutes","Makes 36 lemon bars",124,"2017-09-25 04:20:42"
125,3548,"2017-09-25 04:21:08","Extra Thick Apple Pie","Crust 2 cups all-purpose flour, plus extra for rolling 1/2 cup finely ground blanched almonds or almond flour 16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt 1 heaping teaspoon brown sugar 3 to 6 Tbsp nonfat milk, very cold 1 Tbsp heavy cream 1 large egg yolk Filling 1/2 cup sugar (white granulated) 1/4 cup packed light brown sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 5 lbs of mixed apples (Granny Smith, Golden Delicious, Fuji, Jonagold, Pippin, Braeburn, Cortland, McIntosh), peeled and cut into 1/4 inch slices 1 Tbsp of lemon juice and 1/2 teaspoon of grated lemon zest 2 Tbsp unsalted butter",,"1 Start with the crust. In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 Tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs. Wrap each in plastic wrap and refrigerate at least 1 hour. 2 While the dough is cooling, start cook the apples. Mix 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Add the apples and lemon zest and toss to combine. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes (but not so long for the apples to turn into applesauce, put apples in a colander over a bowl to drain excess liquid. Drain off as much juice as possible. 3 Preheat oven to 425°F with a baking sheet on a rack on the lowest rung of the oven. 4 Back to the crust. While the apples are cooling and draining, remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough. 5 Add the filling to the pie. Add the apple filling to the dough-lined pie pan. Sprink on 1 Tbsp of lemon juice. Dot with butter. 6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. Beat egg yolk with cream and brush on the surface of the pie with a pastry brush. 7 Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425°F for 15 minutes. Lower the heat to 375°F and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. Cool on a wire rack for 1 1/2 hours. Cut into wedges and serve with vanilla ice cream.","Apple season means apple pies, and my favorite are those apple pies packed with apples, not overly sweet, and with a buttery crust. The problem with baking thick apple pies is that the apples shrink as they cook, leaving a gap between the crust and the apples, which usually collapses upon cooling. The trick is to gently cook the apples first, so that they do their reducing before they go in the pie. I settled on this recipe after trying several; it draws its crust from a mile-high apple pie recipe in Oprah Magazine and its method adapted from a method for deep-dish apple pie in Cooks Illustrated.","Elise Bauer",,"Mile-high apple pie, extra thick apple pie stacked high with apples, not overly sweet, with a buttery crust","Elise Bauer","Mile-high apple pie, extra thick apple pie stacked high with apples, not overly sweet, with a buttery crust",,,"Serves 6 to 8.",125,"2017-09-25 04:21:08"
126,3551,"2017-09-25 04:21:18","Suzanne’s Chocolate Cake","Cake: 3 cups all purpose flour 1 ½ tsp salt ¾ tsp baking powder 1 ½ tsp baking soda 2 2/3 cups sugar 1 cup + 2 Tbsp unsweetened natural cocoa 1 cup + 2 Tbsp water 1 cup + 2 Tbsp canola oil 5 large or 4 extra large/jumbo eggs ¾ cup water 1 ½ tsp vanilla Frosting: 1 box powdered sugar (1 pound or 454 grams) 3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa) A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto) 1 1/2 cup butter - firm, not cold, not too soft",,"Cake: Preheat oven to 350°F. 1 In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa. 2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute. 3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer. 4 Pour into three 10"" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours. Frosting: This part is a little harder as it is really done to taste. 1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended. 2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right, 3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended. Assembling the cake: Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.","My friend Suzanne served in the Peace Corps for two years in Kenya in the late Eighties. The Peace Corps at that time published a recipe book for their volunteers that provided a chocolate cake recipe that was special in that one could mix it in one pot, use vegetable oil, which was more readily available than butter, and cook in the same pot over a charcoal brazier. Suzanne perfected the recipe, especially for cooking over the brazier, and since she had the only home for miles around with a cement floor, a tin roof, and good water, she would often play hostess to nearby volunteers and serve them this cake (usually sans frosting). Once Suzanne returned to the States, she then spent months of trial and error, and several burnt cakes, to adjust the recipe for oven cooking (and layering and frosting). It is now her family’s favorite cake, which they dub “Kenya Cake”. A rich, easy to make chocolate cake, with a great history. Thanks so much Suzanne!","Elise Bauer",,"Rich, moist, three-layer chocolate cake with a butter cocoa frosting.","Elise Bauer","Rich, moist, three-layer chocolate cake with a butter cocoa frosting.",,,,126,"2017-09-25 04:21:18"
127,3552,"2017-09-25 04:21:19","Perfect Pie Crust","All-Butter Pastry Crust for Sweet and Savory Pies (Pâte Brisée) (enough for bottom and top crust) 2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes* 1 teaspoon salt 1 teaspoon sugar 6 to 8 Tbsp ice water *The first thing I do when I'm even thinking about making a butter-based pie crust is to cut up the butter into cubes and put them in the freezer. They should chill at least 15 minutes in the freezer.  Variation: Swap out 1/2 a cup of the flour with ground blanched almonds or almond flour",,"    1 Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.     2 Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. At this point, if you want, you can do what the French call fraisage: push down with the palm of your hand on the dough crumbles a few times. This will help flatten the pieces of butter into layers which will help your crust be flaky. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days. 3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. 4 Add filling to the pie. 5 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. How to Pre-Bake a Pie Crust If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides. Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt. Combination Butter and Shortening Crust Ingredients for one double-crust 9 inch or 10 inch pie: 2 1/2 cups all purpose flour 1 teaspoon salt 2 Tablespoons sugar 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes 1/2 cup of all-vegetable shortening (8 Tbsp) 6-8 Tablespoons ice water 1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together. 2 Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out. 3 After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around. 4 When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough. 5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust. 5b If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork. 6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish). Egg Wash A lovely coating for a pie can be achieved with a simple egg wash. 1 Tbsp heavy cream, half and half, or milk 1 large egg yolk Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.","Yes, you can make your own homemade pie crust! It’s not hard, once you get the hang of it, and the result is so much better than your typical frozen pie crust that you get at the store. There are many different ways to make a pie crust. Every baker I know seems to have their favorite recipe or trick. The most classic pie or pastry crust is made with butter. That one can take some practice to master, because if you handle it too much it will end up tough. A more forgiving pie crust is one that is made with a mixture of butter and shortening. That way you get the flavor of the butter, with the easy flakiness that comes from using shortening. Some people use all vegetable oil, and some swear by lard. One of my favorite ways to make a pie crust these days is to use sour cream as the fat, along with butter. No need for a food processor; the dough is easy to roll-out, and the crust is wonderfully flaky. The following are instructions for making 1) a basic butter crust (pâte brisée) for sweet and savory pies and tarts, 2) a pre-baked pie crust needed for dishes such as quiche, 3) a combination butter and shortening crust, and 4) an egg wash finish for the pie. The instructions will yield enough dough for 1 10-inch pie with a crust top, or 2 10-inch topless pies or tarts. If you are making a tart or just a pie bottom, cut all ingredients in half.","Elise Bauer",,"Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.","Elise Bauer","Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.","1 hour, 15 minutes",,,127,"2017-09-25 04:21:19"
128,3553,"2017-09-25 04:21:22","Mrs. Adams’ Delicious Pound Cake","1 lb of Imperial margarine (sticks)** 6 eggs (at room temperature) 1 lb confectioners sugar 3 cups cake flour 2 teaspoons vanilla",,"1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour. 2 Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a toothpick inserted into the center comes out clean. Cake should be cracked on top and golden brown. 3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.","My mother has been praising our neighbor Mrs. Adams’ pound cake for many years. My mother is a self-described cake person (“There are cake people and there are pie people. I’m a cake person.”) who gets dreamy eyed just thinking about this pound cake. So, when Mrs. Adams prepared this cake (among several other desserts) for a neighborhood party, I couldn’t wait to try it. It really was divine. Perfect. When I stopped by to get the recipe I captured the Adams granddaughter four-year-old Marly eyeing the cake.","Elise Bauer",,"A truly delicious pound cake recipe made with 1 lb of Imperial margarine, 6 eggs, 1 lb of sugar, and 3 cups of cake flour.","Elise Bauer","A truly delicious pound cake recipe made with 1 lb of Imperial margarine, 6 eggs, 1 lb of sugar, and 3 cups of cake flour.",,,,128,"2017-09-25 04:21:22"
129,3554,"2017-09-25 04:21:29","Ginger Almond Biscotti","3/4 cup sugar 1/2 cup butter 1/2 cup molasses 3 large eggs 3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon cinnamon and nutmeg 1/2 teaspoon each ground cloves and all spice 1/4 cup minced fresh ginger 1 cup blanched almonds (okay to use just raw almonds)",,"1 Bake almonds 10 minutes at 350°F, let cool, then roughly chop. 2 Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger. 3 Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.) 4 Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle. 5 On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container. Dip in wine after dinner (classical Italian fashion) or coffee, tea, or hot cocoa.","These ginger almond biscotti boast ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.","Elise Bauer",,"Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.","Elise Bauer","Ginger almond biscotti cookie recipe with ginger and toasted almonds, as well as cinnamon, nutmeg, cloves, and all spice. Perfect for dipping in coffee.",,,,129,"2017-09-25 04:21:29"
130,3558,"2017-09-25 04:21:45","Blueberry Maple Breakfast Bake","1 loaf of white bread, crusts removed, bread cut into 1-inch pieces 4 oz cream cheese, cut into small cubes (about 1 cup) 2 cups fresh or frozen blueberries, divided 8 eggs, beaten 1 1/2 cups milk 1/4 cup melted butter 1/4 cup maple syrup plus more for serving","If using frozen blueberries, defrost and drain first.","1 Preheat oven to 350° F. Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries. 2 Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture. 3 Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking. 4 Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving.","This is one of those great party brunch casseroles. It’s easy to assemble the night before and just pop in the oven an hour before needed in the morning.","Elise Bauer",,"Great brunch party bread pudding casserole, with maple syrup and blueberries. Breakfast bake recipe.","Elise Bauer","Great brunch party bread pudding casserole, with maple syrup and blueberries. Breakfast bake recipe.","15 minutes","1 hour","Makes 9 servings.",130,"2017-09-25 04:21:45"
131,3559,"2017-09-25 04:21:50","Bisquick Apple Coffee Cake","Cake: 2 cups Bisquick mix 2/3 cup of milk or water 2 Tbsp sugar 1 egg 1 tart green apple, cored, peeled, sliced Topping: 1/3 cup Bisquick mix 1/3 cup packed brown sugar 1/2 tsp ground cinnamon 4 Tbsp butter",,"1 Preheat oven to 400 degrees F. 2 Grease 8"" square pan or 9"" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake. 3 Mix the topping ingredients of Bisquick, brown sugar and cinnamon. Spread topping mix over top of batter in pan. Add slices of butter all over the top. 4 Bake 20 minutes or until golden brown, testing with a toothpick.","A favorite family ritual growing up was apple coffee cake on Sunday mornings. My dad would prepare it for his six greedy kids, all of us begging for him to pile on the brown sugar.","Elise Bauer",,"Apple coffee cake recipe made with Bisquick baking mix, with brown sugar streusel topping.","Elise Bauer","Apple coffee cake recipe made with Bisquick baking mix, with brown sugar streusel topping.","5 minutes","20 minutes","Serves 4.",131,"2017-09-25 04:21:50"
132,3592,"2017-09-25 04:22:01","Coconut Tuiles","1/4 cup (1/2 a stick) of unsalted butter, softened (see how to soften butter quickly) 1/2 cup sugar 2 large egg whites, lightly beaten 3 Tbsp all-purpose flour 2 cups sweetened shredded coconut, toasted lightly",,"1 Preheat oven to 400°F. Using an electric mixer, beat the butter. Add the sugar and beat until light and fluffy. Add the egg whites a little at a time, beating slowly after each addition. Beat for 5 seconds or until the mixture is smooth. 2 Sprinkle flour over the mixture and fold it in gently with 1 1/2 cups of the coconut. Spoon rounded teaspoons of the mixture 3 inches apart on to baking sheets that have been greased or using Silpat. 3 With the remaining coconut, sprinkle a little over the center of each round. Bake the rounds on the middle rack of the oven for 6 to 9 minutes, or until the edges are lightly browned. 4 Let the cookies stay on the baking sheets for half a minute, or until they are just firm enough to hold their shape. Then drape them over the side of a rolling pin or bottle. (If the cookies have become too firm to drape, put them in the warm oven for a few minutes to soften.) Let the cookies cool completely.","My dad has a thing for coconut sweets. He even buys Almond Joy to give out at Halloween, knowing that the rest of us won’t eat them. So when he found this recipe for coconut tuiles, a sort of curved macaroon-like cookie, in an old issue of Gourmet (May 1986) he was all over it. When we begged him to make them again because they were oh so good the first time, no problem. Done. Yay! Tuile are so named because they resemble curve roofing tiles, tuile being the French word for tile. Dad also pulled up another reference to the word in his abridged OED, tuille being a steel plate used in medieval armor for protecting the thigh. Different spelling, same root, same curved flat shape.","Elise Bauer",,"Chewy, curved sweet coconut cookies, like an flattened and then arched macaroon.","Elise Bauer","Chewy, curved sweet coconut cookies, like an flattened and then arched macaroon.",,,"Makes 2 to 3 dozen.",132,"2017-09-25 04:22:01"
133,3611,"2017-09-25 04:22:05","Stained Glass Cookies","1/2 cup (1 stick) butter 1/2 cup white granulated sugar 1/4 cup brown sugar 1 tablespoon molasses 1/2 teaspoon vanilla extract 1 egg 2 cups flour 1/4 teaspoon salt 3/4 teaspoon baking powder 30-40 hard candies (such as Life Savers), preferably in several flavors/colors",,"1 Preheat oven, prepare baking sheets: Pre-heat oven to 375°F. Line two baking sheets with parchment paper or Silpat. 2 Beat butter, sugars, then add molasses, vanilla, then egg: Using an electric mixer, beat together butter, white sugar, and brown sugar until fluffy, about 2 minutes. Beat in the molasses and vanilla extract. Add egg and beat on medium speed until light and smooth. 3 Whisk together dry ingredients, add to wet: In a separate bowl, whisk together the flour, salt, and baking powder. Add dry ingredients to wet ingredients a third at a time, mixing until the flour is just incorporated. 4 Chill the dough: Divide the dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days. 5 Crush candies: Remove any plastic wrapping on the hard candies. Sort the hard candies by color and place them into separate plastic bags. Crush the candies with a mallet or hammer. 6 Roll out dough: Place one of the dough disks between two large sheets of waxed paper and use a rolling pin to roll out to an even thickness of 1/4-inch. 7 Cut shapes with cookie cutters: Use cookie cutters to cut the dough into forms. Transfer the cookies to a prepared baking sheet, placing them about 1 inch apart from each other. Using a smaller cookie cutter of similar shape or a knife, cut shapes into centers of cookies. (You can use the centers for extra dough.) 8 Sprinkle crushed candies into cookie centers: Sprinkle the crushed candy into the empty centers of the cookies, filling them to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie. 9 Poke hole if using for decorations: If you plan on using the cookies as decoration, to be hung as an ornament, poke a small hole in the top of each cookie before baking. 10 Bake: Bake at 375°F for 9 to 10 minutes. The candy should be bubbly and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.","“We can EAT these?” Andrew (age 5) asked incredulously. “Yes, you can eat them,” I replied, “they’re cookies. You can also hang them from your tree.” “What’s inside?” asked Matthew (7). “Lifesavers. And Jolly Ranchers.” “LIFESAVERS? AND JOLLY RANCHERS?” It’s as if Santa himself had just poked his head through the fireplace. The boys, my young neighbors, dissected and demolished the ones they had each picked out to eat. It was all I could do to keep their hands off the remaining cookies. Oddly, they went straight for the hard candy center, and only after it was discussed (“What is this, watermelon? Must be a Jolly Rancher”) and devoured, did they move on to the cookie border. This recipe is a classic, originally from Yankee Magazine. The cookies make beautiful Christmas ornaments!","Elise Bauer",,"Beautiful, festive stained glass cookies. Sugar cookies cut out and filled with hard candy to look like stained glass windows when they are baked.","Elise Bauer","Beautiful, festive stained glass cookies. Sugar cookies cut out and filled with hard candy to look like stained glass windows when they are baked.",,,"Makes 2 to 4 dozen cookies, depending on how large you make them.",133,"2017-09-25 04:22:05"
134,3621,"2017-09-25 04:22:12","Sugar Cookies","Sugar Cookie Recipe number one Cookies: 3 cups flour 1 cup granulated sugar 1 1/2 tsp baking powder 1/2 tsp salt 1 cup soft butter 1 egg, slightly beaten 3 tbsp cream 1 tsp vanilla (can substitute almond extract)",,"1 Sift dry ingredients, cut in butter and add other ingredients. Blend thoroughly; chill for several hours. 2 Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dought.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely. 3 Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle. Makes 5 dozen cookies. Undecorated cookies The icing begins Using sprinkles The finished product. Adapted from the recipe for Old Fashioned Sugar Cookies, Huntsville Heritage Cookbook, 1967, The Junior League of Huntsville, AL, Lowry Printing, Inc. Sugar Cookie Recipe number 2 Cookie: 1 1/2 cups sifted confectioners sugar 1 cup unsalted butter, room temperature 1 large egg 1 teaspoon vanilla 1/2 teaspoon almond extract 2 1/2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Icing: 2 cups confectioners sugar, sifted 1/2 teaspoon almond extract 1/4 cup milk Food coloring 1 Beat the butter and sugar together for 1 minute. Add egg, vanilla and almond extract, beat until incorporated. Combine dry ingredients and add to batter, stirring to blend. 2 Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours. 3 Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8"" thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on silpat lined or lightly greased cookie sheets. Bake at 375°F for 7-8 minutes. 4 To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring. 5 To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose. Makes 2-3 dozen.","Photos of this batch of cookies by SA Stephens When looking for good recipes for sugar cookies, I turned to my dear friend and Alabama native, Steve-Anna. She gave me two family favorites and we each picked a batch to make. Steve-Anna takes cookie decorating to a level unimaginable to me, so we are starting here with her cookie photos and cookies recipe. I chose a minimalist approach to decorating in the second recipe listed, as you will see.","Elise Bauer",,"Two tried-and-true, fabulous sugar cookie recipes. Old fashioned, easy to make buttery cookies, perfect to decorate for any occasion. Photos and step-by-step instructions.","Elise Bauer","Two tried-and-true, fabulous sugar cookie recipes. Old fashioned, easy to make buttery cookies, perfect to decorate for any occasion. Photos and step-by-step instructions.",,,,134,"2017-09-25 04:22:12"
135,3703,"2017-09-25 04:22:55","Salmon Mousse","1 lb freshly cooked or canned boneless salmon 1/2 cup diced celery 1/2 cup diced green pepper 1/4 cup finely chopped onion 3 Tbsp chopped fresh dill 1/2 cup mayonnaise 1/2 cup plain yogurt 1 8 oz package of cream cheese 1 can concentrated tomato soup or 8 ounces of puréed tomato sauce Tabasco sauce 3 Tbsp lemon juice 3/4 cup cold water 4 teaspoons (2 envelopes) unflavored, unsweetened gelatin One greased or stick-free 6 cup mold, or a few serving bowls.","You can either pour the salmon mousse mixture into a mold, and then chill it and un-mold it when set, or you can pour the salmon mousse mixture into crocks, tureens, or attractive bowls and serve it as is.","1 In a bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice. 2 In a saucespan, melt the cream cheese. Add the tomato soup or tomato sauce and continue cooking over low heat, stirring constantly, until the mixture is smooth and creamy. Add several dashes of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly. 3 Pour the cold water into a small pot and stir in the gelatin. Be sure to use cold water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissoves. Do not boil the gelatin or it will not gel properly. Add the dissolved gelatin to the salmon mixture and mix well. Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm. 4  If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become more smooth. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.","From the recipe archive. First posted in 2003. Remember those retro fish molds? I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it’s almost impossible to make salmon mousse in a fish mold look good. These days I take the easy way and just pour the mousse mixture into serving bowls, chill until set, and serve. This doesn’t mean the fish molds are retired, I just have to be up for a decorating challenge if I use them again. In any case, this is an easy-to-make, delicious salmon mousse, not too rich, and quite flavorful. The recipe comes from my friend Tina Seelig’s book The Epicurean Laboratory, now long out of print (but a great book if you can get a hold of a used copy.) This mousse was presented to a flock of teenagers who hungrily ate it up with loud exclamations of “This is GREAT!”","Elise Bauer",,"Jelled salmon mousse appetizer recipe, with cooked salmon, celery, green pepper, onion, dill, and cream cheese.","Elise Bauer","Jelled salmon mousse appetizer recipe, with cooked salmon, celery, green pepper, onion, dill, and cream cheese.","6 hours, 25 minutes",,"Serves 12 as an appetizer.",135,"2017-09-25 04:22:55"
136,3729,"2017-09-25 04:23:15","Crab Cakes","1 lb lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it) 1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp) 1/2 cup chopped shallots 1 teaspoon kosher salt 2 large eggs 1 1/2 teaspoons Worcestershire sauce 1 teaspoon of sweet paprika 1/2 teaspoon freshly ground black pepper 2 Tbsp prepared tartar sauce 1 teaspoon lemon zest 1/4 teaspoon Tabasco 2 Tbsp chopped fresh parsley About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups 2/3 cup fresh bread crumbs","We started with two 2 lb Dungeness crabs, which were then cleaned and cracked, resulting in about 1 1/4 pounds of lump crab meat.","1 Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool. 2 Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet. Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour. 3 Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.","All winter long it’s Dungeness crab season here in the Pacific Northwest. Dungeness crabs tend to weigh in between 1 1/2 and 2 1/2 pounds, and have perfect meat for making crab cakes. These crab cakes are a step-up riff off a recipe I found years ago in Ruth Reichl’s Comfort Me with Apples. The difficult thing with crab cakes is that they don’t hold together that well when forming them, and they can easily fall apart when frying them. The trick is to handle them delicately to begin with, and then chill them on a breadcrumb-lined pan for at least an hour before cooking them. Just that time in the fridge will go a long way in helping them stay together as they cook. There isn’t a lot of binder in this recipe, so it needs the chilling time.","Elise Bauer",,"Crab cakes recipe with fresh Dungeness lump crab meat, formed into patties, breaded, and fried.","Elise Bauer","Crab cakes recipe with fresh Dungeness lump crab meat, formed into patties, breaded, and fried.","30 minutes","10 minutes","Makes 12 crab cakes.",136,"2017-09-25 04:23:15"
137,3757,"2017-09-25 04:23:58","Smoked Salmon Bisque","1/4 cup butter (1/2 stick) 1 cups thinly sliced leeks 1/2 chopped yellow onion 1 cup thinly sliced mushrooms 1 Tbsp minced garlic 3 Tbsp all-purpose flour 1 quart (32 oz) clam juice 3/4 pounds salmon fillet, chopped 1/2 inch cubes 2 to 4 ounces smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped 2 cups canned or stewed tomatoes 2 Tbsp chopped fresh parsley 1/4 cup chopped fresh cilantro 2 Tbsp chopped fresh dill 1 cup cream 1 cup milk Pinch black pepper Pinch crushed red pepper 1/2 teaspoon Old Bay seasoning (optional) Salt to taste",,"1 Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes). 2 Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through. 3 Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste. Garnish with fresh dill.","A little trivia here. What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base. Chowders tend to be more stew-like or chunky, and bisques puréed. Bisques are traditionally made with shellfish, though these days a puréed tomato, cream-based soup can be called a bisque too. We half-puréed this smoked salmon bisque, which accounts for the photograph. My father made this delicious soup the other day after being inspired by a bisque we had at a local bistro and wine bar. So creamy and good.","Elise Bauer",,"Delicious smoked salmon bisque, made with fresh salmon, smoked salmon, onions, leeks, mushrooms, garlic, clam juice, tomatoes, cream, herbs and seasonings.","Elise Bauer","Delicious smoked salmon bisque, made with fresh salmon, smoked salmon, onions, leeks, mushrooms, garlic, clam juice, tomatoes, cream, herbs and seasonings.",,,"Serves 5-6",137,"2017-09-25 04:23:58"
138,3766,"2017-09-25 04:24:10","Spicy Garlic Shrimp with Coconut Rice","1 1/2 cups long grain white rice 1 pound, about 20 large jumbo shrimp (peeled with tail on or unpeeled, but veins removed) 6 large garlic cloves 1 1/2 cup of water Salt 1 jalapeno pepper, seeded, de-ribbed, julienned Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced) 1 Tbsp olive oil 2 small cans (5.6 ounces) coconut milk 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste) Cilantro for garnish (optional)",,"1 Start cooking rice, following package instructions. 2 Pulse garlic, water and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes. 3 Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture. 4 Heat 1 Tbsp olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce. 5 Put rice into a large bowl. Mix in the second 5.6 ounce can of coconut milk to the cooked rice. Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).","Throughout the coastal areas of Latin America, you’ll find local variations of “Camarones al Ajillo”, freshly caught shrimp, fried quickly in olive oil with garlic and chiles. My friend Arturo grew up near the beaches of Acapulco and learned a way of preparing the garlic shrimp classic with jalapeños and coconut milk. The layers of flavor in this dish are fabulous – chile, shrimp, coconut, lemon grass (or lime). If you get the timing right, this dish cooks up quite fast. You can use either peeled or unpeeled shrimp. The peeled is easier to eat, but the unpeeled absorbs flavor from the shells while cooking.","Elise Bauer",,"Camarones al Ajillo garlic shrimp recipe. Garlic and jalapeno marinated shrimp sauteed in coconut milk and served on a bed of coconut white rice.","Elise Bauer","Camarones al Ajillo garlic shrimp recipe. Garlic and jalapeno marinated shrimp sauteed in coconut milk and served on a bed of coconut white rice.",,,"Serves 3 to 4.",138,"2017-09-25 04:24:10"
139,3767,"2017-09-25 04:24:16","How to Peel and Devein Shrimp",,,"1 Pull off the head (if it is still attached) and legs. 2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock. Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on. 3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep. 4 If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it. Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.","My friends Becca (Biloxi, Mississippi) and Carole (“Nawlins”, Louisiana) are probably scratching their heads reading this (“What? You need to show people how to peel a shrimp?”) But if you, like me, did not grow up on the Bayou or in some other land of shrimp bounty, you, like me, might be scratching your head wondering how to unsheathe your tasty shrimpies from their shells upon your first encounter with them. Here’s the technique Becca taught me (thank you m’dear). She also informed me that the best shrimp are from the Gulf of Mexico by the way, and that you should always buy them in the shell.","Elise Bauer",,"How-to guide with step-by-step instructions and photos on how to peel and devein shrimp.","Elise Bauer","How-to guide with step-by-step instructions and photos on how to peel and devein shrimp.",,,,139,"2017-09-25 04:24:16"
140,3771,"2017-09-25 04:24:28","Creamy Shrimp and Broccoli Fettuccine","2 to 3 cups broccoli florets, cut into bite-sized pieces 1 pound fettuccine (use rice-pasta for gluten-free version) Extra virgin olive oil 2 cups heavy cream 2/3 cup white wine 6 garlic cloves, thinly sliced 1/2 teaspoon freshly ground black pepper 1 pound peeled, deveined shrimp (if using frozen shrimp, defrost by running cold water over them for a few minutes) 2 Tbsp finely chopped fresh parsley Salt",,"1 Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil. 2 While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside. 3 Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking. 4 While the pasta is cooking, combine the cream, wine, garlic, and black pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens. 5 Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli and the parsley. Mix in the fettucini. Salt to taste. Serves 6.","Shown cooked with brown rice pasta. We were recently sent a review copy of Dave’s Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman of the Food Network. Honestly, I’ve never heard of Dave as I don’t watch much TV outside of House. That said, most of the recipes in his book look pretty good – interesting combinations of easy-to-find ingredients, nothing too complicated, perfect for home cooking. The following is an adaptation of Dave’s Creamy Shrimp Fettuccine recipe. I thought it needed a little more sauce and some greenery, hence the broccoli. It was quite good, and came together quickly. I can imagine lots of variations on the same theme (diced ham instead of shrimp, chopped kale in place of broccoli, or skip the broccoli all together).","Elise Bauer",,"Creamy shrimp fettuccine recipe with broccoli.","Elise Bauer","Creamy shrimp fettuccine recipe with broccoli.",,,,140,"2017-09-25 04:24:28"
141,3773,"2017-09-25 04:24:31","Spicy Crab Cakes with Horseradish Mayo","4-5 slices white bread 3/4 cup chopped fresh parsley 1 large egg yolk 2 teaspoons lemon juice 2 teaspoons Worcestershire sauce 1 1/2 teaspoon Tabasco sauce 2 Tbsp plus 1 teaspoon Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon chopped fresh or dried thyme 1/2 teaspoon celery seeds 1/4 teaspoon freshly ground black pepper 5 Tbsp olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1 pound cooked fresh Dungeness crabmeat, picked over and drained Horseradish Mayo: 1 cup mayonnaise 2 Tbsp prepared horseradish (see how to make horseradish for a scratch version) 2 Tbsp fresh lemon juice 2 teaspoons grated lemon zest 1/8 teaspoon freshly ground black pepper Kosher salt",,"1 Chop up the bread into big chunks and place in a food processor. Pulse until you have fine bread crumbs. You'll need about 4 cups. Place the breadcrumbs in a shallow bowl and stir in 1/2 cup of the chopped fresh parsley. Clean out the food processor bowl. 2 Put the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds and black pepper into the food processor. Pulse until blended. While the motor is running slowly add a thin stream of olive oil through the feed tube until the sauce emulsifies. Remove from food processor to a large bowl. 3 To the large bowl with the sauce, stir in the chopped onion, bell pepper, and remaining 1/4 cup of parsley. Gently fold in the cracked crab meat. Do not over mix! Gently fold in the bread crumb mixture. Carefully form six crab cakes patties. Lightly dredge them in the remaining bread crumbs. Cover with plastic wrap and refrigerate for at least an hour. 4 Heat 2 tablespoons of butter in a large non-stick skillet on medium heat. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through. Add more butter to the pan if necessary. 5 To prepare the horseradish mayonnaise, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.","The big food thrill of winter in Northern California is that it is Dungeness Crab season. There is simply nothing better than fresh cracked crab, but you have to make sure the crab is very fresh. During the season we will call Whole Foods and ask when the last shipment came in. If it is the same day, we’re there. Sometimes we greedily pick up more crab than we can actually eat in one sitting. In these cases, the crab meat gets formed into crab cakes to be eaten at the next meal. My father found this recipe for spicy crab cakes recently and they were are absolutely delicious.","Elise Bauer",,"Spicy crab cakes recipe with fresh Dungeness crabmeat, parsley, bread crumbs, egg, lemon jice, Tabasco, Wocestershire sauce, Dijon, paprika, thyme, onion, and bell pepper. Serve with a horseradish mayo.","Elise Bauer","Spicy crab cakes recipe with fresh Dungeness crabmeat, parsley, bread crumbs, egg, lemon jice, Tabasco, Wocestershire sauce, Dijon, paprika, thyme, onion, and bell pepper. Serve with a horseradish mayo.",,,"Makes six 4-inch wide crab patties.",141,"2017-09-25 04:24:31"
142,3775,"2017-09-25 04:24:36","Salmon Spread","8 ounces skinless salmon fillet 8 ounces smoked salmon, finely chopped 1 teaspoon of grated lemon peel 2 Tbsp of lemon juice 1 teaspoon Dijon mustard 2 tablespoons plus 1 teaspoon chopped fresh chives 1/8 teaspoon coarsely ground black pepper 1 teaspoon drained capers, chopped 1/2 cup butter (1 stick), softened A baguette",,"1 Poach salmon fillet by heating 1/2 inch of water in a skillet to boiling. Add salmon fillet; reduce heat to low; cover and simmer for 4-5 minutes, or until salmon flakes easily when tested with a fork. Carefully remove salmon from water with a slotted spatula or spoon; drain salmon on paper towels. Transfer salmon to medium bowl; cool slightly. 2 With wooden spoon, stir and mash poached salmon until it almost becomes a smooth paste. Add smoked salmon, butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives; mix thoroughly. 3 Spoon salmon mixture into a serving bowl. Cover and refrigerate at least 2 hours. Let stand at room temperature 30 minutes before serving or until soft enough to spread. Sprinkle with remaining chopped chives and serve with sliced French baguette, toasted or plain. Makes about 3 cups of spread, so depending on how thinly or thickly you put it on baguette slices, you could have 20-50 servings. For a lower-carb version, spread over slices of cucumber.","One of the tastiest appetizers you can prepare for a gathering is a simple salmon spread. Usually salmon spreads are little more than smoked salmon mixed with cream cheese. This spread uses a combination of smoked salmon and freshly poached salmon, mixed together with lemon juice, capers, Dijon, chives, lemon zest, and butter. It’s absolutely delicious on toasted baguette slices.","Elise Bauer",,"Salmon spread appetizer with a combination of smoked salmon and freshly poached salmon, mixed together with lemon juice, capers, Dijon, chives, lemon zest, and butter. Serve on toasted baguette slices.","Elise Bauer","Salmon spread appetizer with a combination of smoked salmon and freshly poached salmon, mixed together with lemon juice, capers, Dijon, chives, lemon zest, and butter. Serve on toasted baguette slices.",,,,142,"2017-09-25 04:24:36"
143,3781,"2017-09-25 04:24:50","Crab Dip","1/2 cup mayonnaise 1/2 cup sour cream 1 cup cooked crab meat 2 Tbsp minced shallots (or green onions or red onions) 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill 1 teaspoon grated lemon peel 1 teaspoon lemon juice 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine 1/2 teaspoon of Worcestershire sauce Salt and pepper",,"Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.","Winter is fresh crab season here in Northern California. When our local Whole Foods gets in a shipment, we’re first in line for the biggest (anything greater than 2 lbs) fresh, cooked crabs, already cleaned and broken. Dad calls it “nature’s fast food”. We’ve been known to go through a couple 2 pounders just for lunch. Note that as with all seafood, the crab’s freshness is imperative. I had to take one back to WF a few weeks ago, because it just wasn’t edible. My bad, I forgot to check. Although your fish monger should be checking before handing it over to you, you really do need to inspect it before paying for it and taking it home. The best way to test is to smell. If it smells too fishy, not good. What to do with leftover crab meat when your eye is hungrier than your stomach? Mix it into a fresh crab dip, refrigerate it overnight and eat it the next day. If you are no where near a place that sells good, fresh crab, you can of course use canned crab. Trader Joe’s has a good product. I’ve also mixed this dip up with pasta for a lovely crab pasta salad. Yum!","Elise Bauer",,"Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.","Elise Bauer","Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.",,,,143,"2017-09-25 04:24:50"
144,3786,"2017-09-25 04:25:06","Orange Beurre Blanc Sauce for Seafood","2 oranges 1/2 cup white wine 2 teaspoons minced shallots 1/2 pound (2 sticks) unsalted butter Salt and white pepper",,"1 Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone. 2 On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil. 3 Add salt and pepper to taste.","Beurre Blanc is a French sauce (“white butter”) based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butter. Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott’s Seafood in Folsom, California, presented by Chef David Lamonica.","Elise Bauer",,"Traditional French Beurre Blanc sauce, with the zest of oranges. Great sauce for seafood dishes.","Elise Bauer","Traditional French Beurre Blanc sauce, with the zest of oranges. Great sauce for seafood dishes.",,,"Makes about 1 cup.",144,"2017-09-25 04:25:06"
145,3850,"2017-09-25 04:25:18","Squid Ink Pasta with Pumpkin, Sage and Browned Butter","4 small sugar pumpkins, each about 1 pound to 1 1/2 pound Salt 2 to 4 teaspoons of white sugar, or 2 to 4 Tbsp of brown sugar (to taste) 1 pound squid ink pasta 6 Tbsp butter 1/4 cup thinly sliced fresh sage leaves (with a few small whole leaves for garnish) A splash of apple cider vinegar","Squid ink pasta typically comes as either spaghetti or linguine; either will work fine. We dust the insides of the pumpkin with a little sugar, just to accentuate the sweetness of the pumpkin. You can use either brown or white sugar, or skip it all together.","1 Preheat the oven to 350°F. Slice off the top quarter of each pumpkin and scoop out the insides. (Save the seeds to make toasted pumpkin seeds.) Using a strong metal spoon or a small sharp knife, scrape all the fibrous insides out of the pumpkins. Sprinkle the insides of the pumpkins with salt and sugar. Set the pumpkins on a baking sheet and bake for 1 hour, or until a fork easily pierces the flesh and the edges are lightly browned. 2 Prepare the pasta water while the pumpkins are cooking. Bring a large pot of well salted water (it should taste like the sea) to a boil. When the pumpkins have about 10 minutes to go before they're done, add the pasta to the boiling water. When the pumpkins are cooked remove from the oven to a serving dish or plates. 3 While the pasta is cooking, prepare the browned butter sauce. Heat the butter in a sauté pan over medium heat. Add the sage leaves and cook until browned bits begin to form in the butter and there is a lovely nutty aroma. Remove any whole sage leaves you are using for garnish. Remove the pan from the heat and pour the browned butter into a large serving bowl (this will stop the butter from cooking further). Browned butter can easily turn to blackened butter, which is not the flavor you want for this recipe. 4 When the pasta is ready (al dente, slightly firm, but cooked through), use tongs to remove the pasta from the pot to the large bowl with the browned butter. Allow some of the water from the pasta to drip into the bowl, it will help with the sauce. Toss the pasta with the browned butter. Splash a little cider vinegar over it. Taste for salt, it will likely need a bit more, especially if you've used unsalted butter. Add more if needed. Serve the pasta in the baked pumpkin shells. Garnish with reserved whole sage leaves that you had cooked with the sliced sage in the butter.","Okay, I know. This is one of those weird ones. But it is Halloween, and I was looking for something black and orange (go SF Giants!) to make, and I saw a package of squid ink pasta at The Pasta Shop in Berkeley, and I just had to have it. Have you ever had squid ink pasta? It’s pasta that has been flavored (and naturally colored) with jet black squid ink. Which now that I think about it, doesn’t sound particularly appetizing, unless of course you’ve tried it. In which case you will go to great lengths to obtain and consume it. Squid ink pasta is absolutely delicious. Like, don’t-bother-me, leave-me-alone-while-I-savor-this, wow-this-is-good, delicious. As for the specific taste? The pasta itself is only lightly flavored with the squid ink, so the pasta tastes like pasta, just really good. (How’s that for an explanation?) This recipe is sort of like a deconstructed classic pumpkin ravioli in sage browned butter sauce, except that the pumpkin is on the outside, and the pasta with the sage browned butter sauce is on the inside. To eat it, you can take a small scoop of pumpkin from the inside of the pumpkin and swirl it with a little pasta. Do you like squid ink pasta? What’s your favorite preparation? Please let us know in the comments. I have more that I haven’t yet cooked, so I’m looking for ideas, thanks!","Elise Bauer",,"Squid ink pasta tossed with sage brown butter and served in a baked pumpkin.","Elise Bauer","Squid ink pasta tossed with sage brown butter and served in a baked pumpkin.","20 minutes","1 hour, 10 minutes","Serves 4",145,"2017-09-25 04:25:18"
146,3889,"2017-09-25 04:26:03","Penne with Ricotta and Asparagus","Salt 1 1/4 pound thick asparagus, woody ends trimmed 1 lb penne pasta 1 clove garlic, peeled and mashed 15 oz ricotta cheese 2 Tbsp olive oil 2/3 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper Nutmeg",,"1 Blanch the asparagus: Bring a large pot of water to a boil. (You will cook both the asparagus and the pasta in the same pot of water.) Add a couple teaspoons of salt. Have an ice bath ready. Add the asparagus and cook until tender but firm, about 4 minutes. Remove the asparagus with tongs and place in the ice bath to stop the cooking. 2 Cut the asparagus into 1/8-inch diagonal slices, leaving the tips intact. 3 Cook the pasta: Bring the water back to a boil and add the penne pasta. 4 Make the ricotta sauce: While the penne is cooking, rub the inside of a large serving bowl with the mashed garlic. Discard the garlic. Add the ricotta, olive oil, and 1/4 cup of the pasta cooking water. Mix together in the bowl. 5 Add pasta to the ricotta mixture, with asparagus and parm: When the pasta is done, drain it, reserving some of the cooking water. Add the penne to the ricotta mixture. Fold in the asparagus and half of the Parmesan cheese. Season to taste with salt, pepper, and several dashes of nutmeg. Add some of the reserved pasta water if needed. 6 Serve with remaining grated Parmesan cheese in a separate bowl for sprinkling.","With California asparagus selling for less than $4 per pound, they’re hard to resist, especially with summer weather knocking on the door. I tore this recipe for pasta with asparagus and ricotta cheese out of the New York Times magazine a few weeks ago, where it found its way under a pile of bills, magazines, and other recipes, until today when it became my excuse to gleefully buy some what are sure to be last-of-the-season asparagus. I amended the original recipe by adding a few dashes of nutmeg to the seasoning, for an added kick. This recipe is simple, both in taste and method, only requires one pot, and makes a huge amount. It’s a little heavy on the pasta, you could easily cut it back. You can also dress it up some by adding lemon zest, cut cherry tomatoes, or even some Italian sausage.","Elise Bauer",,"Penne with ricotta and asparagus! Simple spring pasta with asparagus, ricotta and Parmesan cheeses, garlic, and a dash of nutmeg.","Elise Bauer","Penne with ricotta and asparagus! Simple spring pasta with asparagus, ricotta and Parmesan cheeses, garlic, and a dash of nutmeg.","15 minutes","20 minutes","Serves 4 as a side, 8 as a main",146,"2017-09-25 04:26:03"
147,3894,"2017-09-25 04:26:10","Sautéed Swiss Chard Ribs with Cream and Pasta","1 lb swiss chard, yielding 2 cups of chopped ribs 1/4 cup (half a stick) butter 3/4 to 1 cup heavy cream Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required) Salt and pepper",,"1 Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes. 2 Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds. 3 While the cream is reducing, cook up your pasta according to the pasta's package directions. 4 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Serves four.","The Swiss chard I planted last spring survived the winter to vigorously return this year. Last week we made a yogurt dip with the leaves of some swiss chard I picked. The ribs from that bunch went into this dish, which was so good we ate it up before I could get a photo. The basic recipe for the chard comes from The Victory Garden Cookbook. Just straight with the cream and butter, the chard is too rich, but mixed in with pasta (we used rice penne pasta) it is superb.","Elise Bauer",,"Swiss chard ribs, sautee in butter and cream, served with pasta.","Elise Bauer","Swiss chard ribs, sautee in butter and cream, served with pasta.",,,,147,"2017-09-25 04:26:10"
148,4016,"2017-09-25 04:26:48","Butterscotch Pudding","2 tablespoons unsalted butter 1 1/2 cups dark brown sugar 1/2 teaspoon kosher salt 1 1/4 cup heavy whipping cream 3/4 cup whole milk 3 egg yolks 1 1/2 tablespoons vanilla extract",,"1 Preheat oven to 325°F and set a kettle of water to boil. Set four ramekins or oven-safe bowls out and a large baking dish. In a saucepan melt the butter. Once melted add the brown sugar and salt, stir until well combined. Add the cream and milk to the sugar mixture. Heat until steamy and tiny, pinprick-sized bubbles begin to show around the side of the pot and the ingredients are combined (about 170°F to 180°F). You do not want it to boil or even simmer as this will cause scalding or curdling of the milk. Remove from heat immediately. 2 Slowly, in a thin stream, pour the heated sugar-dairy mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Stir in the vanilla extract. Pour through a fine mesh sieve to catch any cooked bits of egg. 3 Ladle the mixture evenly into the ramekins. Place ramekins in a heavy bottomed pan and pour the hot water into the pan until the water rises halfway up the sides of the ramekins. Lightly tent the entire pan (not each individual ramekin) with some vented foil. The foil can simply be crimped on two opposite sides, it shouldn't be airtight. Bake for 45-50 minutes. Be sure to rotate the pan half way through cooking. If you shake them they will have a jell-o-like wobble. It should not ripple or move like a liquid when you shake it. Don't worry as they will set up after they cool. Chill in the fridge for a few hours before serving.","You asked for it, you got it. Please welcome guest author Garrett McCord as he shares this outstanding butterscotch pudding recipe. ~Elise When I was interning at Grange restaurant the most popular dessert item on the menu was the butterscotch pudding. People just loved it, and the second it came off the menu the demand for its return was so high that we would inevitably put it back on. Maybe it was a dessert you had to grow up with? Maybe it was a generational thing? Who knows? Either way, I didn’t get it. What was so darn great about butterscotch? Eventually, I decided to take one of the puddings off the cart and see what the fuss was about. People, I get it now. This butterscotch pudding perfectly captures that brown sugar – butter combo that’s so nostalgic and intensely satisfying. While the recipe makes four you’ll be hard pressed not to eat them all yourself. Furthermore, the recipe is easy, affordable, and utilizes very common ingredients. It’s one of those delightful little recipes that requires no effort, but makes you a dessert god in the eyes of those you serve it to. Serve with freshly whipped cream and – if you want to go the distance – butterscotch cookies.","Garrett McCord",,"Rich and creamy old fashioned butterscotch pudding, made with butter, brown sugar, cream, milk, and egg yolks.","Elise Bauer","Rich and creamy old fashioned butterscotch pudding, made with butter, brown sugar, cream, milk, and egg yolks.",,,"Serves 4",148,"2017-09-25 04:26:48"
149,4019,"2017-09-25 04:26:49","Melon Sorbet","Cantaloupe Sorbet 5 cups of diced cantaloupe (about 2 1/2 - 3 pounds) 2/3 cup of sugar 1/2 cup of water 1 teaspoon lemon zest 2 tablespoons of light corn syrup 1/4 cup of lemon or lime juice Pinch of salt Honeydew Sorbet 5 cups of diced honeydew (about 2 1/2 - 3 pounds) 1/2 cup of mint leaves, well packed 2/3 cup of sugar 1/2 cup of water 1 teaspoon lemon zest 2 tablespoons of light corn syrup 1 tablespoon of lemon juice Pinch of salt",,"1 To prepare the melons, cut them open and scoop out the strings and seeds and discard them. Carefully cut off the rind and discard that as well. Cut up the melon and place into a blender or food processor and purée well until smooth and soupy. Set aside in a bowl. 2 Make a simple syrup by placing the sugar, water, and lemon zest in a saucepan over medium-high heat. Heat until the sugar has melted and the mixture has come to boil. Remove from heat. Add the mint (if using) and let sit for 10 minutes. Strain out the lemon zest (and mint if using). 3 Combine the simple syrup, citrus juice, corn syrup, and salt with the puréed melon. Stir well. Cover with plastic wrap and allow to chill completely in a refrigerator. (Chill for several hours or overnight.) 4 Process in an ice cream machine via the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in a freezer for an hour or two. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving. *Note: Muskmelon, Canary melon, or any other type of melon can be used in these recipes. Watermelons may work too, but I haven't tested it with these recipes.","Please welcome Garrett McCord, who came by the other day to make these melon sorbets. So good! Refreshing on a hot summer day. ~Elise Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don’t need to be overdressed. No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors. These recipes does little more than simply purée and churn these summer fruits into refreshing sorbets bursting with melon flavor. The cantaloupe sorbet is highlighted with citrus, and the honeydew sorbet is engaged with a simple syrup steeped with fresh mint. Cheap and easy to create, these sorbets are delightful on their own or served with fresh blackberries, and they’re a perfect palate cleansing course for a summer dinner party.","Garrett McCord",,"Honeydew and mint, cantaloupe and lime, refreshing melon sorbets. Perfect for summer.","Elise Bauer","Honeydew and mint, cantaloupe and lime, refreshing melon sorbets. Perfect for summer.",,,"Each recipe makes approximately 1 quart.",149,"2017-09-25 04:26:49"
150,4032,"2017-09-25 04:27:31","Apple Crisp","7 tart apples, peeled, cored and sliced 4 teaspoons fresh lemon juice 1/2 teaspoon vanilla 1 cup brown sugar 1/2 teaspoon ground cinnamon 1 cup rolled oats 1/2 cup butter, room temperature",,"1 Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine. 2 Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. 3 Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples. 4 Bake 45 minutes or until topping looks crunchy and apples are tender. Serve with whipped cream or vanilla ice cream.","Apples, cinnamon, brown sugar, butter and oats? Welcome to the essential ingredients of the apple crisp, one of the most simple and easy of apple desserts. To make an apple crisp one layers sliced peeled apples that have been tossed with lemon juice and vanilla in a baking pan, then tops the apples with a mixture of brown sugar, butter, cinnamon and oats. It’s the crunchy topping that makes the apple crisp “crisp”. Do you have a favorite way of preparing apple crisp? If so, please let us know about it in the comments.","Elise Bauer",,"Crunchy, crispy apple crisp recipe. Baked sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon.","Elise Bauer","Crunchy, crispy apple crisp recipe. Baked sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon.",,,"Serves 8.",150,"2017-09-25 04:27:31"
151,4037,"2017-09-25 04:27:39","Buttermilk Pudding","2 teaspoons of powdered gelatin 1 cup of heavy whipping cream 1/2 cup of sugar 1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract) 2 cups of buttermilk Jam or jelly to serve, optional",,"1 Mix the gelatin with 2 tablespoons of water in a small bowl and set aside. 2 Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. 3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin. 4 Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.","Guest author Garrett McCord has been telling us about his buttermilk pudding for ages. He finally came over and made it for us recently. Outrageously good! ~Elise Elise’s father is one of those people who has been known to drink buttermilk straight out of the glass. I think that’s, well, sort of gross. To me, buttermilk is a second string ingredient best left as a behind the scenes player. It should be the bridesmaid, never the bride. That is, in most cases. This is not one of those. Buttermilk pudding is something different entirely. A delicious and smooth pudding that elicits small moans of “Mmm,” and “Wow!” from those who try it. It’s just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you’ve eaten the whole bowl.","Garrett McCord",,"Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.","Elise Bauer","Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.","4 hours","10 minutes","Serves 6.",151,"2017-09-25 04:27:39"
152,4046,"2017-09-25 04:27:49","Eggnog Ice Cream","2 cups heavy whipping cream 1 cup milk 4 whole cloves 1 teaspoon grated nutmeg 1/4 teaspoon cinnamon Pinch salt 2/3 cup white, granulated sugar 6 egg yolks 1 teaspoon vanilla extract 2 Tbsp rum, bourbon, or brandy","Adding a couple of tablespoons of a spirit like rum, bourbon, or brandy to the eggnog ice cream base will help the ice cream from getting too icy if you store it for more than a day. You can skip the alcohol, but if you do, you should eat up the ice cream the day you make it.","1 Put the 1 cup of milk and 1 cup of the cream into a heavy saucepan (2 quart). Add the cloves, nutmeg, cinnamon, and a pinch of salt and heat until steamy, but not boiling. Lower the heat to warm, cover, and let spices steep for at least a half hour. Pick out the whole cloves and discard. Add the sugar and stir until it is dissolved. 2 Put remaining 1 cup cream in a metal bowl, resting in a larger bowl of ice water. Place a fine mesh strainer over the bowl of cream. 3 Whisk the egg yolks in a medium sized bowl. Slowly pour about half of the heated cream milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan. 4 Return the saucepan to the stove on medium heat, stirring the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. You should be able to run your finger across the coating and have the coating not run. This can take about 10 minutes. The second this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (step 5). If the custard base doesn't coat the back of the spoon, it's not ready. The custard base coats the back of the spoon. 5 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking. Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours). 6 When it comes time to churn the ice cream, stir in the vanilla extract and the rum, bourbon, or brandy. Then process the mixture in your ice cream maker according to the manufacturer's instructions. 7 Remove ice cream from the ice cream maker and transfer it to an airtight container; store in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.","Admission, I love eggnog. When I was a kid my parents would get a couple cartons at a time, which they still had to ration, because I, like my 5 siblings, could easily drink a carton apiece. These days I make my own eggnog, and sadly must submit again to rationing, self-imposed this time, for the sake of my not-so-girlish-anymore figure. A reader suggested that eggnog would make a good ice cream, and once that idea lodged in my brain it never let go until the ice cream was made. Three cheers for all things eggnog! This recipe is similar to the eggnog recipe, but with a couple more egg yolks, and a slightly different milk to cream ratio. You could probably easily use already prepared eggnog, even the store-bought stuff. But if you’ve happened to spike it to the point of tasting the alcohol, it won’t churn into ice cream because the alcohol won’t freeze.","Elise Bauer",,"Homemade eggnog ice cream, with egg yolks, cream, milk, sugar, and eggnog spices.","Elise Bauer","Homemade eggnog ice cream, with egg yolks, cream, milk, sugar, and eggnog spices.",,,"Makes about 1 quart.",152,"2017-09-25 04:27:49"
153,4055,"2017-09-25 04:28:06","Berry Almond Crumble","Filling: 8 cups mixed fresh berries: blueberries, raspberries, blackberries, strawberries 1 Tbsp quick-cooking tapioca 2 to 3 Tbsp granulated sugar, depending upon sweetness of berries 1/2 teaspoon finely grated lemon zest Crumble Topping: 1 3/4 cups all-purpose flour 1/3 cup dark brown sugar 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger A pinch of salt 1/2 cup melted butter 1/2 cup finely chopped almonds.","Instant tapioca is needed as a thickener. You can make this without it, but it will be quite runny. If you don't have instant tapioca, you can try substituting corn starch.","1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside. 2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form. 3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.","My dessert obsessed father was at it again today; he just couldn’t resist this berry crumble recipe he found in the New York Times. He used fresh strawberries, blueberries, and some of our frozen boysenberries. Our boysenberries tend to be pretty tart, so with the 3 Tbsp of sugar, the crumble ended up rather tart. Perfect for my dad and me, but my mother complained (“why can’t you make it the way I like it? Why do you always have to make things like this so tart?”) Mom knows she’s welcome to bake anything she wants the way she likes it, so this conversation didn’t go very far. But check your berries if and when you make this recipe. Add more or less sugar depending on your preference and how sweet the fruit is. By the way, one thing we’ve noticed lately is that the strawberries we get by Driscoll haven’t been very sweet, and don’t have nearly the flavor of the strawberries we get at the farmer’s market or at the local fruit stand. Happy July 4th!","Elise Bauer",,"Easy-to-make summer dessert with mixed berries and a brown sugar almond crumble topping.","Elise Bauer","Easy-to-make summer dessert with mixed berries and a brown sugar almond crumble topping.",,,"Serves 6.",153,"2017-09-25 04:28:06"
154,4059,"2017-09-25 04:28:19","Chipotle Flourless Chocolate Cake","10 oz. of semisweet chocolate, roughly chopped 7 tablespoons of unsalted butter, cut into pieces 5 large eggs, room temperature 1 cup of sugar 1/2 teaspoon of cinnamon 3/4 teaspoon of chipotle chili powder Dash of cayenne pepper Pinch of salt Powdered sugar for dusting (optional)",,"1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself). 2 Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth. 3 Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed. 4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.","This flourless chocolate cake by Garrett is to-die-for. Almost like fudge. ~Elise For a recent potluck for all the Sacramento food bloggers I decided to throw together this intensely decadent and very easy chocolate torte. The original recipe is based around David Lebovitz’s Chocolate Idiot Cake, however, this one bakes up much more quickly, uses less butter, and has a bit of burn to it. The chipotle pepper and cinnamon give a nice bit of spice and a slow, sweet tingle that lingers after each bite. If you can’t get chipotle chili powder, ancho chili powder will work fine as well. As the ingredients in this are few, and thus their flavors are of the utmost importance I highly suggest you splurge a bit for a high quality chocolate; Guittard and Scharffen Berger are excellent choices.","Garrett McCord",,"Flourless chocolate cake spiced up with a bit of chipotle powder and cinnamon, a little like Mexican hot chocolate. Great kick at the finish.","Elise Bauer","Flourless chocolate cake spiced up with a bit of chipotle powder and cinnamon, a little like Mexican hot chocolate. Great kick at the finish.",,,,154,"2017-09-25 04:28:19"
155,4060,"2017-09-25 04:28:22","Strawberry Rhubarb Terrine","1 lb rhubarb stalks, cut into 1/2-inch segments (if rhubarb stalks are large and stringy, peel first) 3 cups water, divided into 2 cups and 1 cup 3/4 cups sugar Grated zest from one orange 1/4 cup lemon juice 3 quarter-ounce packets of plain, unflavored gelatin 3 cups sliced fresh strawberries 2 5x9 loaf pans",,"1 Bring 2 cups of water, the orange zest, and the sugar to a boil in a medium saucepan. Add the lemon juice and rhubarb pieces. Bring to a simmer. Let cook for about 4 minutes, until rhubarb is just tender, but not disintegrating. Remove the pan from the heat. 2 While the rhubarb is simmering, put 1 cup of cold water in a small bowl. Pour the gelatin from the packets over the water. Stir to make sure all of the gelatin powder is wet. Let soften for about a minute. 3 Put the gelatin water into the rhubarb sugar mixture. Slowly stir so as not to break up the rhubarb, but to make sure the softened gelatin is completely dissolved. 4 Pour mixture into two loaf pans, evenly divided, or one large casserole dish. Add the strawberries to the pans, gently distributing them among the rhubarb pieces. Cover with plastic wrap and chill for 6 hours, or overnight, until firm. 5 To unmold, fill a large bowl or basin with very warm water. Dip the bottom of one of the loaf pans into the water and count ten seconds. Remove from the water and run a blunt knife along the edges of the pan to break the suction. Place a serving platter upside down over the pan and gently turn the pan over. You might need to give it a little tap to release the terrine from the mold. If it's stubborn, place it back in the warm water for a few more seconds.","Strawberry and rhubarb has to be one of the world’s best pairings. We love the way tart rhubarb (ever try to eat raw rhubarb?) dances with sweet strawberries in cobblers and pies. In this terrine, orange zest makes an appearance as well. I made this on a whim a week ago to help escape from the heat; an encore performance was demanded a few days later. Each recipe makes two terrines. That’s four terrines for 3 people in 4 days. It’s so pretty too. :-)","Elise Bauer",,"Molded strawberry rhubarb dessert terrine, with fresh strawberries, rhubarb, lemon juice, and orange zest.","Elise Bauer","Molded strawberry rhubarb dessert terrine, with fresh strawberries, rhubarb, lemon juice, and orange zest.",,,"Serves 8 to 12.",155,"2017-09-25 04:28:22"
156,4090,"2017-09-25 04:29:13","Butter Pecan Ice Cream","6 large egg yolks 6 Tbsp butter 1 cup brown sugar 1/4 teaspoon salt 2 cups heavy cream 2 cups whole milk 1 teaspoon vanilla 1 cup pecans Special equipment needed An ice cream maker, or a KitchenAid mixer with an ice cream attachment",,"1 In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside. 2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside. 3 In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts. 4 Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle. 5 Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture. 6 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes. 7 Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator. 8 While the mixture is chilling, preheat the oven to 350°F. Lay out the pecans on a roasting pan in a single layer. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside. Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting. 9 Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. 10 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.","An ice cream loving friend was in town this weekend, giving me the perfect excuse to make this batch of butter pecan ice cream. Butter pecan is one of my all time favorite flavors. In this recipe the butter flavor comes in the custard base, achieved by browning the butter first before adding the other ingredients.","Elise Bauer",,"Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.","Elise Bauer","Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.",,,"Makes 1 1/2 quarts.",156,"2017-09-25 04:29:13"
157,4092,"2017-09-25 04:29:19","Le Talleyrand","2 16-ounce cans dark cherries, pitted 1/3 cup plus 1/4 cup kirsch or dark rum 4 egg yolks 3/4 cup granulated sugar About 2/3 cup blanched almonds, finely ground 4 1/2 tablespoons flour, preferably cake flour 2/3 cup heavy cream 10 tablespoons confectioners’ sugar plus extra for sifting 1 1/4 teaspoons vanilla extract 7 egg whites Pinch of salt 3 tablespoons slivered almonds",,"1 Drain the cherries and reserve the juice. Put the cherries into a bowl with 1/3 cup of kirsch or rum and 3/4 cup of the juice from one of the cans of cherries, and let sit for at least half an hour, stirring once or twice. 2 Put the egg yolks and sugar into the top of a double boiler. (Save the neatest empty eggshell, trimming its edges with scissors.) Beat until fluffy and pale yellow, 2 or 3 minutes. Strain in the maceration liquid from the cherries, combining gently with a whisk. Stir in the ground almonds and flour. Set over low heat and stir constantly until the mixture forms a thick, smooth custard, about 15 minutes. Remove from heat and transfer to a bowl set in an ice bath. Stir with a spatula until cold. 3 Whip the cream until the beaters leave light traces on the surface. Beat in 2 tablespoons of the confectioners’ sugar and 1/2 teaspoon of the vanilla, until soft mounds form. Set aside. 4 Finishing the custard and the meringue. a. Beat the egg whites with a pinch of salt until they are stiff but not dry. b. Fold half of the egg whites into the cream until mixed. c. Stir 3 tablespoons of the cream and egg whites into the custard to lighten it; then fold all the custard back into the remaining cream mixture. Set aside. d. Add the remaining 8 tablespoons confectioners’ sugar and 3/4 teaspoon vanilla to the remaining egg whites, and beat until glossy and the egg whites are stiff enough to hold their form when mounded on top of the custard (this may take several minutes). 5 Preheat the oven to 425 degrees. Butter a 9-by-12-inch oval baking dish. Spread the cherries on the bottom and pour the custard over them. Spread the meringue over the custard, leaving a small border and making a dome of meringue toward the center. Press the eggshell into the meringue so that it shows only as a well in the center. (The dessert can be made up to 1 hour in advance to this point; keep refrigerated.) 6 Sprinkle the meringue with the slivered almonds, then sift a little confectioners’ sugar over the top. Cook until the meringue is lightly browned, 5 to 10 minutes. Heat the remaining kirsch or rum in a small saucepan. Remove the dish from the oven, pour some of the alcohol into the eggshell, letting the rest run over the meringue, and set aflame. Bring flaming to the table, spooning the liqueur over the top to caramelize the sugar, until the flames go out. Serves 8.","I apologize in advance. This recipe is anything but simple. My father, the same dad who has never met a dessert recipe he didn’t want to try, discovered it recently in the New York Times. When we recalled that my brother Eddie’s birthday was coming up, any resistance there may have been to attempting this dessert was dashed. Never mind that on the day of, Ed couldn’t make it for dinner. The die was cast, Le Talleyrand was to be made, birthday boy or no birthday boy. Le Talleyrand is a dessert consisting of a layer of cherries soaked in kirsch, covered by a layer of custard, a layer of meringue, and then flambéed upon serving. The recipe comes from Simone Beck, also known as Simca, Julia Child’s collaborator on Mastering the Art of French Cooking, and author of Simca’s Cuisine. Christine Muhlke of the New York Times describes Simca as ” a woman so high-strung and exacting that she’s indexed in Child’s book with such minutiae as ‘hand injury of,’ ‘Julia’s contretemps with’ and ‘personality and temperament of’? Child called her ‘La Super-Française’; Paul Child called her ‘Sigh-Moan.’ No matter how refined her palate, her haughty, untelegenic French demeanor never won over the American public, and she quietly retired to her kitchens in Paris and Provence.” Of Le Talleyrand Ms. Muhlke wrote, “a fluffy, flambéed dessert that may mark the end of the era when dishes were named after the great men of history, or their mistresses.” Le Talleyrand was delicious, a little complicated to make but doable, and the flambé part really cool. Especially when spooning the blue-flamed burning kirsch from the egg shell over the rest of the meringue. We probably didn’t put the egg shell in deep enough, our dessert looks a little more like a volcano than it probably should, but the ooh ahh factor was still there. Enjoy.","Elise Bauer",,"Simone Beck's flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.","Elise Bauer","Simone Beck's flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.",,,,157,"2017-09-25 04:29:19"
158,4099,"2017-09-25 04:29:31","Peach Blueberry Cake","For the pastry crust: 1 1/2 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes 1 large egg 1 teaspoon vanilla extract For the filling: 1/2 cup sugar (can reduce to 1/4 cup of sugar) 2 Tbsp all-purpose flour 1 Tbsp instant tapioca (can sub with a Tbsp of cornstarch) 2 lb ripe, firm, large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into four wedges 1 cup blueberries (1/2 pint) 1 Tbsp lemon juice Special equipment needed: A 9 to 9 1/2-inch (24-cm) springform pan An electric spice grinder or blender with a 8oz mason jar Food processor","If you are using a dark baking pan, reduce the oven temperature by 25°F to 350°F.","1 Make the crust dough: Put flour, sugar, baking powder, and salt into a food processor and pulse until combined. Add the butter and pulse just a few times, until the pieces of butter are no bigger than a pea. Add the egg and vanilla extract and pulse several more times, until the dough begins to clump together and form a ball. 2 Press dough into pan: Generously butter the inside of your springform pan. Place a round of parchment paper at the bottom of the pan and butter the top of the parchment as well. Press the dough evenly onto the bottom of the pan (about 1/4 inch thick), and about 2 inches up the sides of the pan. Put into the refrigerator to chill for at least 10 minutes. 3 Prepare oven: Put oven rack in middle position and preheat oven to 375°F. 4 Make the filling: Grind 2 tablespoons sugar with flour and tapioca in a spice grinder until tapioca is powdery. (If using cornstarch instead of instant tapioca, you do not need to grind.) Transfer to a large bowl and stir in remaining sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. 5 Bake: Fill pastry crust with peach and blueberry filling. Cover loosely with foil. Bake at 375°F until the filling is bubbly in the center and crust is golden, about 1 3/4 hours. 6 Cool and remove from pan: Remove cake from oven and set on a rack to cool, uncovered for 20 minutes. Run a blunt knife around the inside edge of the pan to help release the crust from the sides of the pan. Then carefully remove the side of pan. Cool cake to barely warm or room temperature Cut into thick wedges before serving. Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.","I found this peach blueberry cake recipe on Epicurious and couldn’t resist trying it. The crust is almost biscuit-like and has a rich buttery flavor. Although the original recipe calls for the cake to be cooked for 1 3/4 hours, I ended up cooking mine for 2 hours, the last 15 minutes of which were without the foil so the top could brown a little. The Epicurious recipe doesn’t call for buttering first. I found that mine stuck a bit and I had to use a sharp knife to separate the cake from the pan. So I suggest using a stick-free springform pan or buttering your pan. Adding a round of parchment to the bottom of the pan will help as well.","Elise Bauer",,"Elegant peach and blueberry cake with a rich, buttery, biscuit-like crust.","Elise Bauer","Elegant peach and blueberry cake with a rich, buttery, biscuit-like crust.","10 minutes","2 hours","Serves 8",158,"2017-09-25 04:29:31"
159,4107,"2017-09-25 04:29:41","Bittersweet Chocolate Cake","14 ounces bittersweet or semisweet chocolate, grated or broken into small pieces 3 Tbsp water (or more if needed) 12 eggs, separated 2 cups granulated sugar 2 teaspoons grated orange peel 3 1/2 sticks (3/4 lb plus 4 Tbsp) unsalted butter, softened 1 cup all purpose flour, sifted Powdered sugar",,"1 Preheat oven to 325°F. Grease the sides and bottom of a 10-inch springform pan. Add a few tablespoons of sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out excess sugar. 2 Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater. 3 Place chocolate and 3 Tbsp of water in the top of a double boiler. Melt over simmering water, whisking until smooth. If the chocolate gets too thick, and looks like it will firm up, whisk in a tablespoon or more of water. Let cool slightly. 4 Fold the warm chocolate into the egg mixture. Stir in the softened butter. Stir in the grated orange peel. Fold in the sifted flour. Mix thoroughly but gently. 5 Beat egg whites until stiff. (See this wonderful explanation of whisking egg whites taken from La Bonne Cuisine de Madame Sant-Ange.) Stir a large spoonful of the chocolate mixture into the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently, incorporating the whites completely. Be careful at this stage not to overmix. 6 Turn batter into the springform pan. It will come close to the top of the pan. Set the pan on the middle rack of your oven and bake for 1 hour and 20 minutes, or until a cake tester inserted in the center comes out clean. Cool on a rack for 15 minutes, then remove the outer rim. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate. 7 When ready to serve, sprinkle with powdered sugar. Makes 20 small, but quite rich, servings.","There is one day a year in which I will happily indulge in a piece of chocolate cake, and that is Valentine’s Day, which also happens to be my birthday. This is the cake I made for this year’s birthday fete. It comes from the classic Silver Palate Cookbook and includes the addition of a touch of grated orange peel. With almost a pound of chocolate, almost a pound of butter, a dozen eggs, and only one cup of flour, you can just imagine how delectably rich it is.","Elise Bauer",,"Bittersweet chocolate cake, adapted from the Silver Palate Cookbook. Almost a pound of chocolate, a dozen eggs, 2 cups of sugar, almost a pound of butter, a cup of flour.","Elise Bauer","Bittersweet chocolate cake, adapted from the Silver Palate Cookbook. Almost a pound of chocolate, a dozen eggs, 2 cups of sugar, almost a pound of butter, a cup of flour.",,,,159,"2017-09-25 04:29:41"
160,4112,"2017-09-25 04:29:52","Chocolate Mousse","4 1/2 ounces bittersweet chocolate, finely chopped 2 tablespoons (1 ounce) unsalted butter, diced 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks) 1 cup cold heavy cream 3 large eggs, separated 1 tablespoon sugar (Optional) Raspberries and extra whipped cream",,"1 Whip the cream to soft peaks, then refrigerate. 2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. 3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. 4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. 5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.) Serves 5-8, depending on the size of the servings.","Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time. In fact, you do need to make it at least several hours ahead of time. I decided to prepare chocolate mousse using the darkest chocolate I could find (Trader Joe’s has some Belgian 70% cocoa 1 lb bricks). Chocolate mousse is a little bit tricky. If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added. If you stir and not fold the egg whites and whipped cream in, your mousse will not be fluffy, but dense. Almost all recipes I reviewed called for bittersweet chocolate. From what I can tell, bittersweet has a bit more sugar and a bit less cocoa than the 70% dark chocolate I used. If you are going to serve the mousse straight – with no added cream or fruit, and you love the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%. If you layer in fruit (raspberries complement the chocolate quite well) and or more whipped cream, you’ll want either to add sugar or use bittersweet chocolate to begin with.","Elise Bauer",,"Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time.","Elise Bauer","Chocolate mousse is a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time.",,,,160,"2017-09-25 04:29:52"
161,4153,"2017-09-25 04:30:00","How to Make Vegetable Stock","1 ounce dried mushrooms* 4 Tbsp olive oil 4 cups chopped onion 2 cups chopped celery 3 cups chopped carrot 1 cup chopped fennel bulb (optional) Salt 2 large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste 1 Tbsp fresh rosemary 2 teaspoons dried thyme 1 teaspoon black peppercorns 4 bay leaves 1/2 cup chopped parsley *If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture. Then add in with the rest of the vegetables.","Feel free to use the onion skins, they'll add flavor and a lovely caramel color to the stock. If parsnips are available, you can sub out some of the carrots with chopped parsnips for more flavor.","1 Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Set aside. 2 Heat the olive oil over high heat in a large stockpot. Add the chopped onions, celery, carrots, and fennel (if using) and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring only occasionally. Given that there are so many vegetables, and they have a high moisture content, it may take more heat and longer time to brown than you would expect. Cook until the vegetables begin to brown. 3 Add the garlic and tomato paste and stir to combine.Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color. Add the mushrooms and their soaking water, the rosemary, thyme, onion skins if using, peppercorns, bay leaves, parsley and 4 additional quarts of water. Bring to a simmer and then drop the heat until you just get a bare simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours. 4 Using a spider skimmer or slotted spoon, remove all the big pieces of vegetable and mushroom. Discard or compost. Set up a large bowl or pot with a sieve set over it. Line the sieve with a paper towel and pour the stock through it. When you have about half the stock poured through, stop, let what's in the strainer filter through, and change the paper towel; the old one will be gunked up with debris. Filter the rest of the stock. To store, pour into glass jars and refrigerate for up to a week, or freeze. If you freeze in glass jars, leave at least an inch and a half of headroom so the stock can expand without breaking the glass of the jar.","Homemade stock almost always tastes better than boxed or canned, and this is never more true than with vegetable stock. In the case of chicken or beef stock, the stock comes from cooking bones in water on low heat, for several hours. With vegetable stock, there are no bones to cook, so the richness of the stock comes from the variety of vegetables you use. It helps to brown the veggies first, so the stock gets infused with some of the flavors from caramelization. Unlike chicken or beef stock, which needs time to extract all the goodness from the bones, with vegetable stock, you cook the stock for only an hour to an hour and half. Beyond that, the flavors begin to disintegrate. A big thanks to Hank Shaw who shared his method for making veggie stock with me, after tiring of hearing me complain about a boxed version I had used. (I have yet to find a commercial vegetable stock that is remotely palatable.) The recipe lends itself to variations, depending on the season. The basic recipe includes carrots, onions, celery, garlic, parsley, tomato paste, and mushrooms (preferred dried). You can also include parsnips, fennel, turnips, rutabagas, corn cobs, or leeks. Ginger would be a lovely addition.","Elise Bauer",,"So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.","Elise Bauer","So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.","15 minutes","2 hours","Makes about 5 quarts.",161,"2017-09-25 04:30:00"
162,4160,"2017-09-25 04:30:23","How to Make Brown Butter","Unsalted butter",,"1 Heat a thick-bottomed skillet on medium heat. Add the butter (if you slice it, it will melt more evenly) whisking frequently. Continue to cook the butter. 2 Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. 3 Remove from heat and pour into a bowl to stop the butter from cooking further and perhaps burning. It's pretty easy to overcook browned butter and go from brown to burnt. If the butter starts to blacken, I suggest dumping it and starting over (something I've had to do on occasion), unless you want beurre noir which has a different taste than nutty brown butter. If you want to make sage brown butter sauce, add some fresh sage leaves to the butter once it has melted. Allow the butter to brown and remove from heat. Use browned butter immediately or store covered in the refrigerator for future use.","Have you ever browned butter? It’s an easy way to take a recipe that relies on butter up a notch in flavor. Just by cooking the butter a little past the melting point results in the milk solids in the butter browning, and creating a wonderfully nutty aroma. It’s fun to do with butter-based sauces (check out these scallops in a browned butter caper sauce), baked goods that call for melted butter (like these brown butter chocolate chunk cookies), or with vegetables such as winter squash that you sauté in butter. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burnt! What do you like to make with browned butter? Let us know in the comments. Check out this quick video we made on how to brown butter!","Elise Bauer",,"Take your recipes up a notch with the nutty aroma of browned butter. It's easy!","Elise Bauer","Take your recipes up a notch with the nutty aroma of browned butter. It's easy!",,"5 minutes",,162,"2017-09-25 04:30:23"
163,4161,"2017-09-25 04:30:29","Tip: How to Check for the Hotness of Jalapenos",,,,"Ever take home a jalapeño chile pepper from the grocery store and have it either be so lacking in heat it may just as well be a bell pepper, or so hot a speck will create a raging inferno in your mouth? Here’s a quick tip for choosing jalapeños that can help you decide which ones to pick. Jalapeño chilies progressively get hotter the older they get, eventually turning bright red. As they age, they develop white lines and flecks, like stretch marks running in the direction of the length of the pepper. The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter. Red jalapeños can be pretty hot, if they have a lot of striations, but they are also sweeter. If you are trying to avoid the hottest jalapeños (say for a stuffed jalapeno dish), pick the chiles without any striations. If you are looking for heat, find a red or green one with plenty of white stretch marks. Note that this is just a guideline. There is still plenty of variation among individual peppers. You can find hotter-than-Hades peppers without any white lines. But your chances of picking a mild one are better if you go for smooth. Or if you are looking for heat, you will more likely find that in a pepper with lots of lines. Update: I would like to clarify here that this tip is based on absolutely NO scientific evidence. I was complaining to a Mexican chef friend of mine one day that I kept on buying jalapeños with no flavor and no heat, and he pointed out to me that I should look for peppers with a few striations (but not too many). I have seen this approach mentioned by others (online), but who knows what is really going on? I do know that they are developing much milder variety of jalapeños these days. I also know that the capsaicin, the chemical that gives chiles their heat, is concentrated in the seeds and ribs. The flesh of the chile that is closer to the seeds will be hotter than the flesh near the tip. This is established fact. Perhaps chiles that are more mature have more of their capsaicin distributed throughout their flesh than the younger ones? Perhaps hotter varieties of jalapeños develop striations and milder ones do not. I have never eaten a mild striated jalapeño. But several times I have bought perfectly smooth, beautiful jalapeños only to be disappointed in their complete lack of flavor and punch. So, please take this tip with a grain of salt. Since using this approach I have not encountered a dull jalapeno. But as I said, I don’t really understand the how’s and why’s of it, and am only taking guesses at what might be going on.","Elise Bauer",,"How hot is that jalapeno? Here's a tip to help gauge the level of heat before you buy or pick the pepper.","Elise Bauer","How hot is that jalapeno? Here's a tip to help gauge the level of heat before you buy or pick the pepper.",,,,163,"2017-09-25 04:30:29"
164,4164,"2017-09-25 04:30:43","Tip: How to Soften Butter Quickly",,,"Just put the stick of butter between two large pieces of wax paper. Using a rolling pin, press down on the butter. Roll it out they way you would roll out a pie crust. When the butter is about 1/8 to 1/4-inch thick, lift off the wax paper and peel away the butter (before it gets too soft to peel). Voilà! Softened butter, ready for beating.","Many baking recipes call for “softened” butter, or room temperature butter. The reason for using softened butter is that you want to beat the butter (also called “creaming the butter”), either with sugar or without, and it’s very hard to beat a cold stick of butter. The best thing to do to soften your butter is to put it out on the kitchen counter for an hour before you have to use it. But sometimes we don’t think that far ahead. One popular solution is to put the cold butter in the microwave for 10 to 20 seconds. The problem with microwaving butter is that the microwave can heat the butter unevenly, and tends to over-soften or even melt the butter in places. You want pliable butter for beating, not almost melting butter. Here’s a simple trick to soften butter quickly using some wax paper and a rolling pin.","Elise Bauer",,"The quick way to soften butter for baking, with a little wax paper and a rolling pin.","Elise Bauer","The quick way to soften butter for baking, with a little wax paper and a rolling pin.",,,,164,"2017-09-25 04:30:43"
165,4167,"2017-09-25 04:30:48","How to Prepare a Cheese Board",,,,"Please welcome guest author and cheese fiend Garrett McCord of Vanilla Garlic as he walks us through how to put together a fabulous cheese plate. ~Elise Whether served as an elegant appetizer, a palate cleansing course between courses, an impressive tray at a holiday party, or as a sophisticated dessert the cheese plate is always a welcome sight at the table. While there is no rule book on how to put together a cheese plate this post should help give you a bit of guidance on how to best prepare an interesting and flavorful selection of cheeses for your next social event. Selecting Any cheese plate should have some nice diversity to it in style, selection, appearance, and flavor. There are any number of ways you can go about this. Some prefer to sample different types of cheese by offering a blue, a hard cheese, and a soft cheese. On the other side of that coin you could offer three cheeses of the same type (i.e. three semi-soft). It allows your guests to try a wide array of cheeses with different tastes and textural properties. The rules that categorize cheeses by hard or soft and so on are arbitrary; the hardness or softness of the cheese is determined by the amount of moisture present. Hard cheeses are generally gritty, sharp and salty cheeses used for grating such as Parmigiano Reggiano and Pecorino. A semi-hard cheese will be somewhat smooth in texture but have small granular particles from aging enzymes in the milk, classic Cheddar and Gouda are the most obvious examples. Fresh mozarella and Jarlsberg are what could be called semi-soft – their high moisture content keeps them soft and pliable with an easy, chewable mouthfeel and low melting point. The rule for soft cheese is basically anything spreadable is a soft cheese; most types of brie, Saint-Felicien, and Torta Del Casar are practically paste within the confines of the rind and are often sold in plastic cups as they can fall apart easily. My favorite plates are ones where I can show the diversity of the types of milk used. Often when courting new cheese tasters I try to offer a cow, a sheep, and a simple goat cheese; it’s a comfortable baby step to introducing people to new types of dairy. Another popular cheese plate option is to explore various countries. France, Spain, England, and America all have fantastic cheese selections to choose from, each offering diverse and intriguing options. Alternatively, you could select different cheeses from different countries and span the globe; a tour of Europe through cheese may be just the thing for a potluck or international themed dinner. Be sure you try a sample of any cheese you are interested in before purchase. Any fine food store with a good cheese selection should allow this, if they don’t then go somewhere else. The last thing you want is a plate of cheese you later learn makes you gag. Generally, you want to purchase about 2oz. per person. However, if you plan to serve fruit, wine, bread or other accoutrements, this may not be necessary. Go with your gut on what you think people will eat and take into consideration what course you plan to serve it as. Also, if you only have a small group then a tiny lump of cheese looks sad and lonely, so buy enough for visual presentation. Whatever you don’t use you can eat later or use in cooking. Storing The best advice for storing cheese is to not store cheese. Purchase them at their peak or near peak ripeness and eat them the day you buy them. Generally, the best place to put them is a cheese cave, but since most of us lack those any dark, cool, and humid place will do. If you store cheese in the fridge, consider putting it in the vegetable drawer as there is more moisture there. Wrap hard and semi-hard cheese in wax paper or plastic wrap to keep it fresh. Be warned that long term storage in plastic wrap will lead to suffocation and spoilage. Cheeses with hard rinds, like Parmigiano-Reggiano you can cover the exposed areas with plastic wrap, leaving the rind open so that the cheese can breath. Semi-soft cheese like Havarti should be wrapped in butcher or wax paper, then wrapped in plastic wrap. Soft cheese usually comes in its own container, so just put the lid back on, or cover with plastic wrap. Blue cheese is an entity of its own, the more exposure to air it gets the bluer it gets and thus the more flavor from the mold. While this may sound beneficial, the mold will eventually destroy the flavor of the dairy and make the cheese too harsh and spoil it. Wrap it tightly in foil and then plastic wrap and keep it away from other cheeses as the mold will spread. You may need to store blue cheese or other “smelly” cheeses like raclette in a completely separate container. Serving Be sure to set the cheese out early to allow it to come to room temperature, which will allow flavors and aromas to be at their most intense. While a variety of cheese boards and specialty knives are available and have a certain visual and slight practical appeal, regular knives and forks are fine. Hard cheeses, however, should be pre-cut into slices so guests do not have to try hacking off a piece themselves. A good cheese plate often has a few accompaniments in order to best appreciate the taste of the cheese. Breads such as flatbreads, toasts, crackers, sliced baguettes, or rye are often used for their simple flavors. Various fresh and dried fruits such as apricots, plums, pears, figs, dates and apples are always winners, their sweet or tart flavors contrasting with the salt and cream of the cheese. Nuts that have been lightly toasted are another popular option as their meaty and woody flavors often reflect the textures and aromas of hard and blue cheeses. Finally, balsamic vinegar (reduced to a syrup or as is) and honey make for many perfect pairings as their strong flavor profiles are able to stand up to the smelliest of cheeses. When it comes to pairing cheese with wine it can get a bit tricky. There are no set rules and each year the same brands of cheese and wine will vary so no set pairing for any cheese exists. I do suggest trying to match your wine to your cheese if possible. Trying Spanish cheeses? Go for a Spanish wine. Any sommelier or cheesemonger should be able to help you with your selections. There are also plenty of books and websites that will be able to give you suggestions. Still, feel free to mix it up and have fun. I’ve had a delicious port with blue cheese before. Glasses of Pinot Blanc with an overwhelmingly stinky Taleggio is a match made in heaven. Two Buck Chuck goes great with goaty goudas. Lastly, I’m a fan of skipping wine altogether and using locally crafted beers. In Conclusion This little guide is set to act as just that, a guide. There is no set standard to developing a cheese plate. Rather it should reflect your tastes, the event or meal it is accompanying, and be something that those partaking in it will enjoy and remember. A cheese plate doesn’t have to be formal, but it should be fun; set it up as you like with cheeses you enjoy eating.","Garrett McCord",,"Tips and advice on how to put together a cheese plate, either as an appetizer, or an end of dinner course. How to select, store, and serve cheese. How to make a cheese board.","Elise Bauer","Tips and advice on how to put together a cheese plate, either as an appetizer, or an end of dinner course. How to select, store, and serve cheese. How to make a cheese board.",,,,165,"2017-09-25 04:30:48"
166,4170,"2017-09-25 04:30:58","Easy Tip for Getting Corn Off the Cob",,,"To remove corn kernels from the cob using a bundt pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob. Many bundt pans have a stick-free interior. If this is the case with yours, be careful not to scratch the interior of the pan with your knife. If the knife scratches around the edges of the bundt pan hole, that shouldn't be a problem, as when you use a bundt pan baking, this area doesn't usually come in contact with the cake batter. (Note from the comments, you can tuck a paper towel or dish towel into the hole to protect the pan.)","Lots of recipes (creamed corn, corn chowder, corn salad) require stripping the corn kernels away from the cob. In practice, it’s a bit tricky as the corn cob can slip from its position, and the kernels can go flying all over the place. I don’t know where I first heard of this trick of using a bundt pan, but it’s great for helping to steady the corn cob and to catch the kernels as they come off the cob.","Elise Bauer",,"A method for easily and cleanly getting corn kernels off of a cob, using a bundt pan to catch hold the corn cob and catch the kernels.","Elise Bauer","A method for easily and cleanly getting corn kernels off of a cob, using a bundt pan to catch hold the corn cob and catch the kernels.",,,,166,"2017-09-25 04:30:58"
167,4193,"2017-09-25 04:32:03","Tip: Blender and Mason Jar",,,"Step 1: Remove the base from the regular blender container. Step 2: Screw on the base to the mason jar. Make sure it is nice and tight. Step 3: Invert the jar and place on the blender. Step 4: Use as you would a food processor. Pulse or blend to desired degree.","Did you know that many, if not most, blenders can be used with a standard mason jar, or wide-mouthed mason jar? This is a trick my mother taught me. Apparently 40 years ago or so, about the time this blender pictured was bought, manufacturers used to include a mason jar in the box with the blender. Mom recalls even a booklet that listed the many things one could make with the mason jar blender, including ground spices, whipped cream, and peanut butter. We use this trick most often to make whipped cream. The blender whips it right in the jar, so if we have extra, it’s already in a jar for storage. And it is easier when it comes to making small quantities. I was complaining the other day that I needed a spice grinder. My mother reminded me of the mason jar trick and it worked perfectly. Here’s how to do it. I’m using walnuts to demonstrate, but you could use this trick with just about anything you want to blend, chop, or grind.","Elise Bauer",,"How to use a mason jar with your blender to whip or chop things right into the jar.","Elise Bauer","How to use a mason jar with your blender to whip or chop things right into the jar.",,,,167,"2017-09-25 04:32:03"
168,4339,"2017-09-25 04:32:08","Pepper Jack Potatoes","1 1/2 pounds potatoes, peeled and cut into 1-inch chunks Salt 4 ounces pepperjack cheese, thinly sliced and cut into strips (or you can use shredded) 1/2 cup cream","You can use either russets or Yukon gold for this dish. The russets are trickier to keep from overcooking, the Yukons hold their shape easier. If you end up overcooking the potatoes, you can mash them for pepperjack mashed potatoes.","1 Place peeled, cut potatoes into a 2 quart-sized pot. Cover with an inch of cold water. Add a tablespoon of salt to the water. Cover and bring to a boil. (Keep your eye on the potatoes, it's easy to overcook them.) As soon as the water is boiling, uncover and boil for 6 minutes, or until the potatoes are just tender enough so that you can insert a fork into them. The potatoes should be on the slightly underdone side. 2 Drain the potatoes and put them immediately into a serving bowl. Layer the cheese slices over them and put a plate over the bowl to cover, so that the steam from the potatoes melts the cheese. Let sit for several minutes, then gently fold over with a spoon to spread the melted cheese around. Pour cream over and cover again until served. If the potatoes are on the over-cooked side and fall apart as you toss them in the cheese, you can add the cream anyway and mash them for spicy, cheesy mashed potatoes. If the potatoes are still not quite cooked enough and the cheese is not quite melted enough, you can put them in a microwave for 20 seconds or so.","My dad is a meat and potatoes person. And as such, you can almost always count on potatoes as part of the dinner meal at our home, most often boiled. Usually I skip them (more for dad) in favor of something green. The other day though, my mother made a cheesy boiled potato dish that I couldn’t stop eating. The star ingredient? Jalapeño pepperjack cheese. Melty, stringy, spicy, peppery cheese. Melt the cheese over russet or Yukon gold boiled potatoes and then douse with a little cream. Fabulous! The only issue is that with russets especially, it’s pretty easy to overcook the potatoes, making it harder for them to continue to hold their shape while they sit in their own heat waiting for the cheese to melt. The first time I tried these following my mom’s instructions, I took my eye off the pot and sure enough, the potatoes were falling apart. I made the recipe anyway, just mashed all the ingredients together and the potatoes were stunning that way too. Since then I’ve made them with Yukon Golds which hold their shape better and are a little more forgiving on cook time.","Elise Bauer",,"Boiled potatoes with melted Jalapeno pepperjack cheese and cream.","Elise Bauer","Boiled potatoes with melted Jalapeno pepperjack cheese and cream.","10 minutes","20 minutes","Serves 4.",168,"2017-09-25 04:32:08"
169,4344,"2017-09-25 04:32:18","Toasted Parmesan Rinds","Parmesan rinds, 1/2-inch thick is perfect, no thinner than 1/4-inch thick",,"Gas stove, stove-top method Remove the grate from your gas stove. If you want, line the stove below the burner with aluminum foil to catch any drippings. Using a fork, pierce a section of Parmesan rind from the softer, non-rind side first. Put the gas on to a medium flame. Holding the cheese rind side to the flame, gently toast it until nicely browned. When nicely browned all over, remove to a cutting board and cut into cubes or strips. Add to soups, salads, or just eat like popcorn. Broiler method Line a broiler pan with aluminum foil. Place rinds rind-side down on aluminum foil. Broil the softer, non-rind side first for a few minutes until lightly browned. Then turn the rinds over and toast the rind side. (You toast the cheesy side first because that way when you flip over the rinds, they won't stick as much to the foil.)","Looking for a way to use up those Parmesan rinds collecting in your cheese drawer? Check this out! My French sweetheart showed me this trick the other day that was so drop-dead easy, so obvious, so I-can’t-believe-I-didn’t-think-of-this, and so good, I’ve been eating my way through Parm rinds every day since. All you do is shave them to about a 1/2-inch, no less than 1/4-inch, thickness, spear them with a fork and toast them like marshmallows over a gas flame. Or if you have a broiler, pop them in the broiler. Then slice them into cubes or strips and eat. Sprinkle over salads or soups like a crouton, a pure Parmesan crouton.","Elise Bauer",,"Have leftover Parmesan rinds? Toast them for a quick and tasty snack.","Elise Bauer","Have leftover Parmesan rinds? Toast them for a quick and tasty snack.",,"5 minutes",,169,"2017-09-25 04:32:18"
170,4347,"2017-09-25 04:32:25","Cheddar Cheese Puffs","1 stick butter (8 Tbsp or 4 ounces) 1 cup water 1/2 teaspoon salt 1 cup all purpose flour 4 large eggs 1 cup (4 ounces) grated sharp cheddar cheese 2 teaspoons chopped fresh thyme (or rosemary) Freshly ground pepper",,"1 In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat. 2 Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes. 3 Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy. 4 Stir in the grated cheese, thyme, and a few grinds of pepper. 5 Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.","To make cheese puffs, first you make a pâte a choux dough (pronounced “pat ah shoo”), which, if you’ve never made it before, can seem a little weird. Weird because most of us who bake are used to mixing dough ingredients together and then plopping them in the oven. With a pâte a choux dough, you essentially half cook the dough first, by adding flour to boiling water and butter, and stirring like a madman until you have a ball of dough the consistency of playdough. Then you mix in eggs and then the dough goes in the oven, where it puffs up as the water in the dough turns to steam and expands into air pockets. The dough is used for making cream puffs, eclairs, cheese puffs (gougères), beignets, and even churros. David Lebovitz has a recipe for making a French tart crust with what looks to me to be essentially a pâte a choux dough, that has been getting raves. So, it’s a useful technique, and pretty easy, though the dough can be a little stiff to work by hand. These cheese puffs are made with cheddar cheese and a little bit of thyme. You could add crumbled bacon to the mix, or use sage or rosemary. You could use goat cheese instead of cheddar, or Gruyere or Emmenthaler (more traditional for a gougère). Feel free to experiment with the cheeses. By the way, Michael Ruhlman has an excellent chapter on pâte a choux and gougères in his Ratio book. These cheese puffs? Excellent as dumplings in split pea soup. Use instead of croutons. Or devour them as they were intended, as a savory, addictive appetizer.","Elise Bauer",,"Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.","Elise Bauer","Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.",,,"Makes about 2 dozen.",170,"2017-09-25 04:32:25"
171,4348,"2017-09-25 04:32:32","Homemade Ricotta Cheese","2 quarts whole milk 1 cup plain whole-milk yogurt Optional: 1/2 cup heavy cream 2 teaspoons white vinegar 1 teaspoon salt","I always use whole milk yogurt, but if you do try it with low-fat yogurt, please let me know in the comments how it works out. I don't recommend non-fat yogurt for this recipe. This recipe can easily be halved or doubled.","1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled. 2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl. 3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.","Please welcome author, pastry chef, and delightful raconteur David Lebovitz of DavidLebovitz.com who shares with us his way of making homemade ricotta cheese. ~Elise With so many fabulous cheeses made in France (where I live) I guess there’s not the need to import more from elsewhere. But for those of us that occasionally make recipes calling for a large amount of ricotta, there aren’t any 2-pound tubs available, just tiny plastic containers in the supermarket. You can find very good ricotta by taking a trip to an Italian épicerie, although if you need a large quantity, you’ll quickly find yourself headed for the maison des pauvres. (The Poor House.) Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of freshly-made, still-warm ricotta with very little effort. Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna. I like to serve a spoonful of this with sliced fresh fruit; peaches, nectarines, or berries are lovely, along with a drizzle of honey. It also make a nice accompaniment to a stewed apricot compote, fresh or ripe figs, or poached dried fruits in the winter.","David Lebovitz",,"How to make ricotta cheese at home, with whole milk, yogurt, vinegar, and cream.","David Lebovitz","How to make ricotta cheese at home, with whole milk, yogurt, vinegar, and cream.",,,"Makes 2 cups",171,"2017-09-25 04:32:32"
172,4353,"2017-09-25 04:32:41","Cheesy Crustless Quiche","1/2 stick of butter (1/4 cup) 1/4 cup all-purpose flour 3/4 cups milk 1 cup cottage cheese 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon Dijon mustard 5 eggs 4 ounces cream cheese, softened 6 ounces shredded Swiss cheese 3 Tbsp grated Parmesan cheese 1/4 cup chopped green onions 3 slices of cooked bacon, crumbled 6 cherry tomatoes, cut in half",,"1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes. 2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside. 3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses. 4 Pour into a buttered 10"" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.","I had this crustless quiche recently at a ladies weekend (you know, the kind where husbands and kids are left to fend on their own and the gals take a well deserved break from the regular chaos) and couldn’t wait to try it when I got home. It is pretty rich. In my trial run I substituted some (gasp!) low fat version of cream cheese, and was promptly reminded by my mother that they make up for the fat with carb-loaded filler. I also just used my substitutions as an excuse to eat more. So now I’m sticking with the original full octane approach. Before putting the quiche in the oven I sprinkled it with green onions, bacon, and cherry tomatoes. This is a pretty flexible recipe, you can add whatever additions you want – herbs, mushrooms (dry sauté them first to get out the excess moisture), sausage, etc. Thanks to Cindy for this great recipe!","Elise Bauer",,"Crustless quiche recipe including bacon, green onions, and cherry tomatoes.","Elise Bauer","Crustless quiche recipe including bacon, green onions, and cherry tomatoes.",,,"Makes 8 servings",172,"2017-09-25 04:32:41"
173,4355,"2017-09-25 04:32:44","Ham and Asparagus Quiche","1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe) 2 tablespoons olive oil 2 medium shallots, thinly sliced 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces 1/2 pound ham, cut into 1/4-inch cubes Freshly ground pepper 1/2 cup milk 1/2 cup heavy cream 3 large eggs 6 ounces Gruyère cheese, grated (1 1/2 cups)",,"1 On a lightly floured surface, roll out dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes. 2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling. 3 Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add asparagus. Cook, stirring frequently, until asparagus are just cooked (al dente), slightly browned, firm, not mushy, 8 to 10 minutes. 4 Increase oven temperature to 375°F. Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with fresh ground pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.","For the Easter holiday, I thought I would adapt our mushroom quiche recipe into a Spring brunch dish, with asparagus and ham. It turned out great, my one note is to not add any salt as the ham brings enough salt to the party.","Elise Bauer",,"Homemade ham and asparagus quiche with egg, cream, ham, asparagus, shallots, and Gruyere cheese. Delicious crust.","Elise Bauer","Homemade ham and asparagus quiche with egg, cream, ham, asparagus, shallots, and Gruyere cheese. Delicious crust.",,,,173,"2017-09-25 04:32:44"
174,4358,"2017-09-25 04:32:51","Grilled Cheese Sandwich with Bacon and Pear","French or Italian loaf bread, sliced Bacon, cooked Bartlett pear Sharp white cheddar cheese (high quality) Butter, softened and spreadable",,"1. Heat a cast iron skillet to medium high heat. Layer your sandwich - bread slice, cheese, pear slices, bacon, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich. Let cook for a minute and then use a metal spatula to turn the sandwich over to its other side. 2 While you are toasting the sandwich on the remaining side, press down on the sandwich with a spatula. Alternatively, you can mimic a panini press (albeit without the ridges) by heating a smaller cast iron pan on a separate burner. Use the weight of this pan to press down on the sandwich from above. The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and serve.","A few months ago I had the pleasure of accompanying Amy of Cooking with Amy and Brett of In Praise of Sardines for a light bite to eat at the Arlequin deli in Hayes Valley, San Francisco. Amy highly recommended the grilled cheese sandwich with bacon and pear, and it was, true to Amy’s suggestion, fabulous. The sweet pear worked beautifully with the bacon and sharp cheddar. A great combination. Bartlett pears are just now finally making a show at the markets and I made these sandwiches for the family this week. We also tried them with ham, in place of the bacon. The bacon won. There is a debate here as to whether gruyere would do well in place of the cheddar. “No, no, no, it would overwhelm the pear.” We haven’t tried that combo yet, but if you do, please let us know how it goes.","Elise Bauer",,"Grilled cheese sandwich with French bread slices, bacon, pear, and sharp white cheddar cheese. Inspired by the Arlequin deli in San Francisco.","Elise Bauer","Grilled cheese sandwich with French bread slices, bacon, pear, and sharp white cheddar cheese. Inspired by the Arlequin deli in San Francisco.",,,,174,"2017-09-25 04:32:51"
175,4367,"2017-09-25 04:33:14","Grilled Cheese Sandwich with Sauerkraut on Rye","2 slices dark rye bread Several thin slices of aged, Gruyere Swiss cheese 1/3 cup drained and heated sauerkraut 2 teaspoons of butter",,"1 Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan. 2 Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut. 3 After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.","I used to love grilled cheese sandwiches growing up; cheddar on wheat bread is what we usually had, using plenty of butter to make the toast tasty and crispy. Here is a variation of that classic theme, but using aged Gruyere Swiss cheese on dark rye bread, with added sauerkraut. Yum!","Elise Bauer",,"Grilled cheese sandwich recipe with Gruyere Swiss cheese and sauerkraut on rye bread.","Elise Bauer","Grilled cheese sandwich recipe with Gruyere Swiss cheese and sauerkraut on rye bread.",,,"Serves one.",175,"2017-09-25 04:33:14"
176,4596,"2017-09-25 04:33:22","Eggs Nested in Sautéed Chard and Mushrooms","2 Tbsp olive oil 1/2 cup chopped onion 1/2 pound of fresh chard 2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices Salt and freshly ground black pepper 1 to 2 eggs","Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom. You can also skip the fresh mushrooms and sprinkle the eggs with truffle salt.","1 Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside. 2 Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture. 3 Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper. 4 Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve. Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.","This is my lazy girl’s lunch. Lazy, because even when I’ve eaten every last pickle in the fridge, I can usually find a few fresh eggs, a couple mushrooms, and half an onion there. Lazy, because when I can’t be bothered to go to the store, I have to look for what I can scrounge in the garden, and the only things thriving in my garden bed at the moment (early March) are parsley and chard. And who wants to eat a big plate of sautéed parsley? Beautiful, happy, survived-with-winter, about-to-be-eaten Swiss chard Now that I think about it, this dish could also be considered a lazy girl’s dish because it’s really easy to make, and only uses one pan, preferably one with a stick-free coating (meaning that it takes less than a minute to clean up.) But the real reason I love this dish? Because it tastes so good. Fresh Swiss chard is probably the most delightful leafy green you can eat. Tender, not bitter, almost sweet in fact, and I’m convinced it’s got built-in seasoning. You just don’t need to add much salt to chard. Top it with a runny egg and the egg yolk creates a luscious dipping sauce for the chard. The mushrooms are just there for fun. I love mushrooms with eggs, and shiitakes pack a lot of flavor, so you only need a couple. Eat your greens!","Elise Bauer",,"Runny eggs, steamed on a bed of sautéed chopped chard, onions, and shiitake mushrooms.","Elise Bauer","Runny eggs, steamed on a bed of sautéed chopped chard, onions, and shiitake mushrooms.","10 minutes","15 minutes","Serves 1.",176,"2017-09-25 04:33:22"
177,4601,"2017-09-25 04:33:40",Eggnog,"4 egg yolks 1/2 cup sugar 2 cups milk 2 whole cloves Pinch of cinnamon 1 cup cream 1 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog) *4 egg whites (optional)",,"1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy. 2 Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling. 3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan. 4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour. 5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill. *Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.","We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could. I didn’t even know that eggnog was a “spiked” drink until well into my adult years. So this recipe is only lightly spiked; feel free to increase the rum and bourbon to your heart’s delight, or omit altogether if it’s for the kids. Is eggnog part of your family holiday tradition? If so, how do you like it – spiked or virgin? with whipped egg whites or without?","Elise Bauer",,"Traditional holiday eggnog recipe with eggs, milk, cream, nutmeg, and vanilla, bourbon, and brandy.","Elise Bauer","Traditional holiday eggnog recipe with eggs, milk, cream, nutmeg, and vanilla, bourbon, and brandy.",,,"Makes 1 quart, serves 4-6",177,"2017-09-25 04:33:40"
178,4612,"2017-09-25 04:33:57","Asparagus Soufflé","1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces Salt 1/4 cup chopped shallots 1 clove garlic, chopped 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried 4 Tbsp unsalted butter 1/2 cup finely ground dry bread crumbs 3 Tbsp cake flour (can substitute all purpose flour) 1 1/4 cup whole milk 1/4 teaspoon ground nutmeg Pinch dry ground mustard Pinch ground cumin Pinch ground ginger Freshly ground black pepper 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere) 3 egg yolks, lightly beaten 5 egg whites 6 8-ounce ramekins",,"1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool. 2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. Cook gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat. 3 Purée asparagus and shallot mixture in a blender. Measure out 1 1/4 cup of purée. 4 Butter 6 8-ounce ramekins. Coat well with the bread crumbs, reserving any leftover bread crumbs. 5 Make a thick béchamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg, cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan. 6 After 15 minutes, remove the béchamel from the heat and stir in the cheese. Transfer the béchamel and the asparagus mixture to a large mixing bowl (if you have a mixing bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the egg yolks until well combined. At this point you can make ahead the souffle mixture. Refrigerate to store for up to two days. Return to room temperature before proceeding. 7 Preheat oven to 400°F. 8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at least 2 inch sides. Put on a kettle of water to boil. 9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry, somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the beaten egg whites into the asparagus mixture, then the remaining three-quarters. Use a light touch to keep from deflating the egg whites. 10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place baking dish on the middle rack in the oven. Pour boiling water into the baking dish around the ramekins until the water comes up halfway the sides of the ramekins. 11 Bake for 10 minutes at 400°F, reduce the heat to 350°F and bake for about 15 minutes more, until puffed up and golden brown. Don't open the oven door until the soufflé is just about done, or it may fall. You can serve the soufflés immediately or you can serve them later. To proceed for serving them later, let the soufflés sit in the bain marie for 15 minutes. Then use run a sharp knife around the edges and invert the individual soufflés to a buttered baking sheet. Cool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days. Return to room temperature before re-baking. Heat oven to 400°F, bake the souffles on a buttered baking sheet, not in ramekins, for 7-8 minutes, and serve.","Have you ever attempted to make a soufflé and it just didn’t live up to your expectations? That’s when it pays to have friends who actually know what they are doing. After trying unsuccessfully to recreate a fabulous soufflé I enjoyed at a brunch given by chef, and fellow food blogger, Brett of In Praise of Sardines I broke down and asked him for help. Thank goodness for talented friends who are generous with their advice! Here is what Brett had to say when I asked him for some tips to making my soufflé light and fluffy: Butter the ramekins thoroughly, then coat with very fine breadcrumbs. Use cake flour instead of all purpose in the bechamel. Use extra egg whites. Whip them to soft peaks that are dancing on the edge of becoming stiff peaks. Work quickly and fold with a light touch. Brett also shared his soufflé recipe (see his butternut squash pudding soufflé) with me which I fiddled with a bit, incorporating some ideas that seemed to work from my other soufflé endeavors, which I share with you now. Note that soufflés really are a bit tricky to make; this is not a beginner recipe. But if you are confident with your egg white whipping and folding skills, you should have no problem with this one. What I love about Brett’s approach is that you can actually make these soufflés in advance, which is perfect for a brunch gathering or a party in which you want to have most of the cooking done ahead of time. We ate half of them right out of the oven, and we re-baked the other half for a later meal. Both sets were delicious.","Elise Bauer",,"Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.","Elise Bauer","Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.","10 minutes","1 hour, 15 minutes","Makes 6 individual soufflés.",178,"2017-09-25 04:33:57"
179,4625,"2017-09-25 04:34:08","Tuscan Scrambled Eggs","3 Tbsp extra virgin olive oil 1 large yellow onion, peeled and chopped 1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes 6 eggs Salt and freshly ground pepper",,"1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes. 2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.","I honestly don’t know if they serve scrambled eggs this way in Tuscany, but ever since we started making eggs this way, pulled from Tuscany: The Beautiful Cookbook we’ve called them “Tuscan Eggs”. They are very easy to prepare; the trick is to simmer the tomato and onion sauce for at least a half an hour before adding the eggs. Delicious with toast.","Elise Bauer",,"Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.","Elise Bauer","Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.",,,"Serves 3.",179,"2017-09-25 04:34:08"
180,5024,"2017-09-25 04:34:50","Pork Chops with Mushroom Bourbon Cream Sauce","2 Tbsp olive oil 1 pound sliced button or cremini mushrooms 1/4 cup chopped onions 2 large garlic cloves, chopped 1/2 cup dry white wine (e.g. Sauvignon Blanc) 1 cup chicken stock 1/2 cup heavy cream 1/4 cup bourbon whisky Salt and pepper 1 large egg 2 Tbsp water 4 6-7 oz center-cut pork chops All purpose flour 2 cups fresh bread crumbs 3 Tbsp olive oil or grapeseed oil 2 Tbsp minced fresh basil",,"1 Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens. 2 Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes. 3 When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.","Watch out. This mushroom bourbon cream sauce is so addictive, you’ll want to eat it by the cupfuls. Mushrooms and onions browned, then cooked in wine reduction, then a reduction of stock and Bourbon, then cream. Basil is added at the very end. Oo la la. This recipe is from my father’s recipe collection (cut out from magazines – can’t tell which one this is from). We’ve made it a few times. The one thing you might have trouble with is getting the sauce to thicken. It takes a strong boil to reduce all of that liquid, but it’s worth it.","Elise Bauer",,"Breaded pork chops recipe, served with a mushroom bourbon cream sauce.","Elise Bauer","Breaded pork chops recipe, served with a mushroom bourbon cream sauce.",,,"Serves 4.",180,"2017-09-25 04:34:50"
181,5059,"2017-09-25 04:36:25","Pâté (Pate) Maison","1 lb chicken livers 1 lb lean pork 1 lb mild Italian sausage meat 1 Tbsp chopped chives or scallions 1 Tbsp chopped parsley 1 Tbsp fresh coarsely ground pepper 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1 teaspoon salt 2 Tbsp brandy 2 Tbsp dry sherry 10 slices bacon (uncooked)",,"1 Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well. 2 Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours. 3 Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.","Easy to make liver pate recipe, made with chicken livers and pork sausage, wrapped in bacon, well seasoned with herbs and spices. Also known as “pâté (pate) campagne”.","Elise Bauer",,"Easy to make liver pate, made with chicken livers and pork sausage, wrapped in bacon.","Elise Bauer","Easy to make liver pate, made with chicken livers and pork sausage, wrapped in bacon.",,,"Makes one large loaf.",181,"2017-09-25 04:36:25"
182,5060,"2017-09-25 04:36:31","Liver Pâté","1 lb ground pork, or chopped pork shoulder 1 lb of liver - (chicken, calf's, or pig's), trimmed of connective tissue, diced 1 Tablespoons of cognac or brandy 1 Tablespoons of dry Madeira or sherry 1 cloves garlic 2 sprays of parsley 1/2 shallot or small white onion 1/4 teaspoon powdered ginger 1/8 teaspoon clove 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground pepper Dash of Tabasco or cayenne Sliced bacon - about 1/2 lb",,"Variation: Use chicken livers, pork, and sausage meat in equal quantities. See my second recipe for pâté maison. Grind the pork through a meat grinder several times on a fine setting. Place in a blender cognac or brandy, Madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg. Add diced livers and blend a cupful at a time. Season with salt and pepper, adding a dash of Tabasco or cayenne. Mix the ground pork with the blended liver. Line a 4x8-inch terrine with strips of bacon, fill with mixture, and cover with bacon. Place the terrine in a larger baking dish and fill the larger dish with water up to the halfway point on the side of the pâté dish. This ""water bath"" will help the pâté retain moisture and make for a smoother consistency in the texture. Bake uncovered in a moderate oven, 350 degrees F, for about 1 1/2 hours. Cool the pate under a weight so that it will become firm and fine-textured. To do this, lay a piece of waxed paper or aluminum foil over the pâté and set on top of the entire surface a board weighted with a heavy object. Chill in the refrigerator for several hours. At serving time bring the terrine to the table, slice, and serve with crusty French bread or rolls and a glass of wine. Also good with lettuce and tomatoes.","I love baked liver pâté, or “pâté maison” as it is sometimes called. It is especially good with French bread and sweet pickles.","Elise Bauer",,"Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.","Elise Bauer","Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.","25 minutes","1 hour, 30 minutes","Serves 8-12.",182,"2017-09-25 04:36:31"
183,5100,"2017-09-25 04:37:09","Ginger Pineapple Fried Rice","5 cups leftover cooked basmati rice (from 2 cups of raw rice)* 3 Tbsp canola, peanut oil, or other high smoke-point oil 3 tablespoons finely minced fresh peeled ginger 5 green onions (both the white parts and the greens, separated), thinly sliced 1/2 teaspoon kosher salt 3/4 cup diced (1/4 inch cubes) fresh pineapple (see How to Cut Pineapple) 1 teaspoon toasted sesame oil *Place raw rice in a large bowl and rinse with cold water, changing the water until it runs clear. Drain the rice and place in a thick-bottomed saucepan (3 to 4 quart). Check the rice package instructions and add the amount of water called for for 2 cups of raw rice. Bring to a boil and reduce the heat to low. Cover and cook for 15 to 20 minutes, whatever is indicated on the package. Remove from heat and let stand covered for 10 minutes. Spread out rice in a rimmed baking sheet to cool off and air dry. Let dry out for a couple of hours and then proceed with the recipe, or put in a bowl, cover with plastic wrap, and chill in the refrigerator overnight and proceed the next day.",,"  1 Heat a large sauté pan on medium high heat. Swirl in a tablespoon of oil to coat the pan. When the oil is shimmering hot, and starts to smoke, add the ginger and the white and pale greens parts of the green onions. Sprinkle with salt and stir fry until fragrant, about a minute. 2 Add the remaining 2 tablespoons of oil to the pan. When the oil is hot, add the cooked, leftover rice to the pan, breaking it up with your fingers as you sprinkle it into the pan. Stir-fry until lightly browned, about 10 minutes. Remove the pan from the heat and stir in the chopped pineapple, sliced green onion greens, and sesame oil. Add salt to taste and serve.","Have some plain leftover rice? This is a great rice side dish for shrimp, pork, or chicken that calls for starting with chilled, cooked rice. I grilled some shrimp with some fresh pineapple the other day and served it with this ginger pineapple fried rice. Delicious! And very easy to make. You can probably substitute canned pineapple if fresh isn’t available.","Elise Bauer",,"Ginger pineapple fried rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken.","Elise Bauer","Ginger pineapple fried rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken.","10 minutes","15 minutes","Serves 4-6.",183,"2017-09-25 04:37:09"
184,5104,"2017-09-25 04:37:25","Curry Rice Salad","Short grain brown rice - 1 to 1 1/2 cup, best is organic One large yellow onion - chopped. Curry paste or curry powder - yellow or red Indian (not Thai)* Olive oil Cumin Chili pepper Sesame oil Cilantro - chopped Raisins - one cup One apple - cored and chopped (not peeled) Honey Salt Celery - chopped (optional) Snow peas - stringy ends chopped off, then chopped (optional) Bell pepper, red, green, or yellow - chopped (optional) Green onions - chopped (optional)","The secret to this recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch. You can also add shrimp, large or small, to it to make it more of a cold main salad dish. The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.","1 Prepare the brown rice: Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes. 2 Prepare onions and curry oil: In a large saucepan heat 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent. 3 Mix rice and onions: In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness. 4 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste. 5 Chill and serve.","Years ago when I was living in Japan I bought a high-tech rice cooker with a 14 hour timer and settings for white and brown rice. Occasionally I would make much too much rice, especially brown rice. Not wanting to eat it plain, I invented this curry rice salad as tasty way to stretch out my rice leftovers. Over the years the recipe has expanded beyond curry, cilantro, apples, and raisins to include many other ingredients, again usually whatever might work that’s in the fridge. This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques.","Elise Bauer",,"Curry rice salad prepared with brown rice, curry powder or paste, bell pepper, green onions, celery, snow peas, raisins, apple, cilantro, and sesame oil.","Elise Bauer","Curry rice salad prepared with brown rice, curry powder or paste, bell pepper, green onions, celery, snow peas, raisins, apple, cilantro, and sesame oil.",,,"Serves 4 to 6",184,"2017-09-25 04:37:25"
185,5224,"2017-09-25 04:37:42","Curry Turkey Salad","2 cups chopped cooked turkey meat 1 apple, peeled, cored, chopped* 1 teaspoon of lemon juice* 1/4 cup of raisins and/or dried cranberries 2 Tbsp chopped green onion or chives 2 Tbsp chopped fresh cilantro (can substitute parsley) 1 rib celery chopped 1/2 Tbsp yellow curry powder 1/4 cup yogurt 1/4 cup mayonnaise 1 Tbsp honey 1/4 teaspoon ground ginger Salt and pepper *Once you've chopped the apples, sprinkle with lemon juice to keep them from discoloring.","For this curried turkey salad I've used a mix of yogurt and mayonnaise. The yogurt provides the tang, the mayonnaise the creaminess. Feel free to substitute at will between the two depending on your preference.","1 In a small skillet, heat the curry powder on medium low heat until quite fragrant. Remove from heat. Do not linger too long over the heat or the curry powder will start to toast. The point of this step is to heat it enough to release more of its flavor. You can easily skip this step if you are in a hurry. 2 In a large bowl, mix the curry powder, yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper to taste. 3 Gently fold in the chopped, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and add more salt and pepper if needed. Serve on a bed of lettuce greens or in a sandwich. Options: for a little more zing, add a little mango chutney to the dressing.","Once again, we overdid it. I think no matter how many people actually end up coming for Thanksgiving dinner, we still make enough for 14 or more. This year’s T-Day dinner seated 6 Thursday night, and then a follow up for 7 Friday night, and we still had a massive amount of leftover turkey (and everything else on the menu)! My father looked at me and asked, “what were we thinking?” I don’t know dad, but I do love being able to play with the leftovers. Today I made a big batch of curried turkey salad for my parents, with Garrett helping to make and eat. For a light lunch we had the curry turkey salad over mixed greens, though you could easily put between two layers of bread for a sandwich. The cilantro is important here, I don’t recommend omitting it unless you don’t eat cilantro, in which case parsley will work as a substitution. Do you have a favorite turkey salad made with leftover Thanksgiving turkey? If so please let us know about it in the comments.","Elise Bauer",,"Curried turkey salad with apple, raisins or dried cranberries, green onions, celery, cilantro, honey, ground ginger, curry, mayo and yogurt.","Elise Bauer","Curried turkey salad with apple, raisins or dried cranberries, green onions, celery, cilantro, honey, ground ginger, curry, mayo and yogurt.",,,"Serves 2. This recipe can easily be multiplied.",185,"2017-09-25 04:37:42"
186,5229,"2017-09-25 04:37:55","Chipotle Turkey Salad","1 cup chopped cooked turkey meat 1/4 cup chopped white or red onion 1/4 cup chopped celery 1 Tbsp chopped fresh or canned jalapeño chili pepper (to desired heat) 1 Tbsp chopped cilantro or parsley 1/4 cup mayonnaise 1/4 to 1/2 teaspoon chipotle powder (to taste) Salt and freshly ground black pepper to taste","You can also use canned chipotle in adobo instead of the combination presented here of chipotle powder and jalapenos. Just add to taste. Or, if you don't want the chili heat of the jalapenos, but want the smokiness, you can used smoked paprika instead of the chipotle and jalapenos.","1 Mix chipotle powder into mayonnaise. 2 Put turkey, onion, celery, jalapeño, cilantro into a medium sized bowl. Fold in the seasoned mayonnaise until well mixed. Add salt and freshly ground black pepper to taste. Serve with avocados and sliced tomatoes, as a salad or in a sandwich.","I don’t know about you, but our family typically roasts a turkey that provides at least twice as much meat, if not more, as we actually need for our Thanksgiving meal, leaving us with many meals to plan using turkey leftovers. Here is a quick turkey salad I whipped up today (and turned into a sandwich) that uses chipotle powder, jalapeños, and cilantro for a Southwestern touch. Chipotle is just smoked, dried jalapeños; the chili gives the turkey salad a slightly smokey, spicy kick. Great in a sandwich with avocados and sliced tomatoes.","Elise Bauer",,"Give your turkey leftovers a gentle smokey kick with a turkey salad seasoned with chipotle powder and jalapeños.","Elise Bauer","Give your turkey leftovers a gentle smokey kick with a turkey salad seasoned with chipotle powder and jalapeños.","15 minutes",,"Makes enough for 2 sandwiches.",186,"2017-09-25 04:37:55"
187,5235,"2017-09-25 04:38:01","Toasted Turkey Cranberry Arugula Sandwich","2 slices French or Italian loaf bread, lightly toasted 1 1/2 teaspoons mayonnaise 1/2 teaspoon Dijon mustard Several slices of cooked turkey breast 2 Tbsp prepared cranberry sauce or cranberry relish 1 handful of baby arugula leaves or watercress",,"Toast 2 slices of bread. Spread mustard on one slice, mayo on the other. To the slice with mustard, add the turkey breast, then the cranberry sauce, then the arugula leaves. Top with the other slice of bread. Cut in half.","It’s turkey season and this week we experimented with several different ways to make a turkey cranberry sandwich – grilled, plain, toasted, with cream cheese, with gruyere, etc. – in our what-are-we-having-for-lunch test kitchen. The winner? Hands down favorite was simple sliced turkey breast with cranberry sauce and arugula, on toast with mayo and Dijon mustard. What’s your favorite turkey sandwich? (Let us know in the comments)","Elise Bauer",,"Toasted turkey sandwich with arugula and cranberry. Many more turkey sandwich ideas from readers in the comments.","Elise Bauer","Toasted turkey sandwich with arugula and cranberry. Many more turkey sandwich ideas from readers in the comments.",,,,187,"2017-09-25 04:38:01"
188,5943,"2017-09-25 04:40:52","Spaghetti Squash and Chard Sauté","1 3 to 4 lb spaghetti squash 3 to 4 Tbsp olive oil 1 Tbsp minced garlic 1/4  teaspoon chili pepper flakes 1 teaspoon minced fresh rosemary 1/4 cup chopped fresh parsley 1 large bunch of chard, center rib removed, leaves chopped 2 teaspoons apple cider vinegar Salt and pepper to taste 3/4 cup freshly grated Parmesan cheese",,"1 Preheat your oven to 375°F. Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts (this is to prevent the pressure from building up as the squash cooks).  Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise.  (If the squash is not easy to cut, return it to the oven for another 15 minutes.)  Scoop out the seeds, discard (or save to roast later - see roasted pumpkin seeds recipe). 2 Use a fork to scrape the inside flesh of the squash into long thin strands. Place the  spaghetti squash strands in a large bowl and set aside. 3 Heat olive oil in a large sauté pan on medium heat.  Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown. 4 Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture.  Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash.  Cook until the chard leaves have wilted, a few minutes. 5 Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.","Do you ever cook with spaghetti squash? My friend Amber recently gave me a big box of CSA vegetables from a local farm, and in it was a ginormous spaghetti squash. I think it was at least 8 pounds, twice the normal size. Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes. Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months. The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal. What types of dishes do you like to make with spaghetti squash? I’d love to hear about them. Please let us know in the comments.","Elise Bauer",,"Spaghetti squash, first baked, then shredded and sautéed with chard, garlic, rosemary, and Parmesan.","Elise Bauer","Spaghetti squash, first baked, then shredded and sautéed with chard, garlic, rosemary, and Parmesan.","20 minutes","1 hour, 20 minutes","Serves 4 to 6.",188,"2017-09-25 04:40:52"
189,5945,"2017-09-25 04:40:58","Celery Root Mash","2 pounds celery root 1/2 cup milk or cream 3 tablespoons unsalted butter Salt to taste Chopped celery root leaves, for garnish (optional)",,"1 Bring a large pot of salted water to a simmer (1 Tbsp of salt for every 2 quarts of water) while you peel the celery roots with a knife. Cut the celery roots into 1-inch pieces and boil for 25-30 minutes, until soft . 2 Drain the celery roots, return them to the pot to the stovetop on low. Let the celery roots steam for a minute or to, shaking the pan a bit to prevent sticking. 3 Add the milk or cream, butter and a generous pinch of salt and mash with a potato masher until it is as smooth as you like it. Add salt to taste and garnish with the celery root leaves, if using."," Gnarly, dude. That’s the expression that comes to mind when I think of celery root. It really is rather gnarly—a big bulbous root vegetable, often tangled with twisted daughter roots. It can also be challenging to prep, given the said tangled roots and the fact that it tends to be hard, butternut squash hard, to cut. That said, it is one of the most lovely things to eat. Raw, it’s delightful in salads. Cooked, it sweetens, and tastes a little like a parsnip that fell in with some celery ribs. It is often mashed and mixed with mashed potatoes, but I enjoy it all on its own, mashed with some butter and milk or cream. It’s a perfect side for lamb, steak, or chicken.  ","Elise Bauer",,"Celery root purée, celery root boiled until soft, then mashed with butter and cream.","Elise Bauer","Celery root purée, celery root boiled until soft, then mashed with butter and cream.","10 minutes","35 minutes","Serves 6-8 as a side dish",189,"2017-09-25 04:40:58"
190,6000,"2017-09-25 04:41:29","Celery, Blue Cheese and Hazelnut Salad","6 ounces good quality blue cheese 3/4 cup hazelnuts 1 Tbsp butter 3 Tbsp maple Syrup Pinch of cayenne Salt 2-3 bunches of celery, tops removed 12-15 pitted dates (can sub with a handful of dried cranberries or cherries) 1/4 cup olive oil (or hazelnut oil if you happen to have it) 1 teaspoon lemon zest 4 teaspoons lemon juice (if using Meyer lemons, use 2 Tbsp) Freshly ground black pepper","To save time, start by roasting the hazelnuts. While they roast, you can prep all the other ingredients. Celery bunches come in different sizes, so the amounts here are a little inexact. Just make sure you have enough blue cheese so that you get a little with every bite of the celery.","1 Remove cheese from refrigerator to come to room temperature. 2 Place hazelnuts on a rimmed baking sheet in a 300°F oven for 30 minutes. 3 While the nuts are roasting, prepare the other ingredients. Use a vegetable peeler to peel away the tough outer strings of the stalks of celery. Slice the celery stalks on the diagonal into 1/4-inch thick slices. Slice the dates lengthwise first in half, then slice the halves lengthwise into 3 or four pieces. If the dates are on the large size, you may want to slice them in half widthwise first. You want to end up with pieces that are about an inch long and a 1/4 inch wide. 4 Once the hazelnuts have roasted for half an hour, remove them from the oven, let cool for a few minutes. Then rub the hazelnuts together inside of a clean dish towel to remove as much of the outer dark skin as you can. 5 Melt butter in a small skillet. Add a pinch of cayenne and salt. Add the roasted hazelnuts to the pan and toast them on medium low heat for a few minutes, continuously stirring. When the hazelnuts are hot, turn off the heat and add maple syrup to the pan. Stir to coat the hazelnuts in the maple syrup. Let glazed nuts sit in the pan to cool. Later you will scrape them loose with a wooden spoon and serve atop the salad. 6 Prepare the salad dressing. In a small jar, mix together the olive oil, lemon zest, and lemon juice. Add salt and black pepper to taste. Shake to combine. 7 To assemble, layer a shallow platter or dish first with the sliced celery, then dates, then crumble the blue cheese over it and sprinkle with glazed hazelnuts. Right before serving, pour dressing over top.","Here’s a festive salad for the holidays, and one that I think would be especially good paired with prime rib or roast beef. Blue cheese and celery is a classic combination and is especially good with the additions of dates (or dried cranberries) for sweetness and maple-glazed toasted hazelnuts. Yes, it’s a little fussy, but it’s the holidays! And so worth it. The recipe comes via my friend Peg’s glamorous friend Katie Sullivan (thank you Katie!).","Elise Bauer",,"Festive salad, perfect for entertaining, with sliced celery, dates, blue cheese, topped with maple-glazed hazelnuts.","Elise Bauer","Festive salad, perfect for entertaining, with sliced celery, dates, blue cheese, topped with maple-glazed hazelnuts.","1 hour",,"Serves 4-8.",190,"2017-09-25 04:41:29"
191,6003,"2017-09-25 04:41:35","Creamy Green Beans and Mushrooms","1 pound green beans, fresh or frozen, cut into 1-inch pieces (if fresh, remove ends, if frozen get pre-cut) 1 pound mushrooms (cremini, button, shiitake), thickly sliced Salt 1/2 cup onions, chopped 2 Tbs butter 1/2 cup sour cream Freshly ground black pepper 2 Tbsp freshly chopped parsley for garnish","I used a combination of 3/4 lb of cremini and 1/4 pound of shiitake mushrooms for this recipe. The ratio of mushrooms to beans is 1:1. If you wanted, you could use all shiitake mushrooms, but use half as much, because they pack so much more flavor.","1 Put 2 quarts of water, salted with 1 tbsp of salt, in a pot to boil while you cut the mushrooms and onions. 2 Heat a large sauté pan on medium high heat. Add the mushrooms to the pan and dry sauté them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them to a bowl and set aside. 3 Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.) 4 Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown. 5 As soon as the green beans are cooked just tender, strain them. Add the mushrooms to the pan with the onions, then add the green beans. 6 Remove from heat. Stir in the sour cream. Sprinkle with salt and freshly ground black pepper. Taste and add more salt if needed. Sprinkle with parsley and serve.","About this time of year a lot of people come to this site searching for green bean recipes. We have several, but most of them are geared to the summer, when we have a bountiful supply of fresh green beans. I wanted to make something that would work well with fresh or frozen beans, so we could enjoy it during any season. In this recipe, green beans are first lightly boiled (I used frozen), then tossed with cremini and shiitake mushrooms and onions that have been sautéed in butter. Finally, sour cream is added to bring everything together. If the sour cream seems odd, think of this as a stroganoff. With green beans. Okay, I’ll be the first to admit it. This is not the most attractive dish I’ve ever made. (The photo might be pretty, but that has more to do with the lighting than anything else.) In fact, I hesitated posting it, because, well, I like my food to look appealing. But, you know what? It tastes great. Even reheated leftovers. So, here’s my advice. Sprinkle it with lots of parsley and go for it.","Elise Bauer",,"Green beans, lightly boiled, then tossed with sautéed mushrooms and onions, held together with sour cream sauce.","Elise Bauer","Green beans, lightly boiled, then tossed with sautéed mushrooms and onions, held together with sour cream sauce.","5 minutes","15 minutes","Serves 4 to 8.",191,"2017-09-25 04:41:35"
192,6042,"2017-09-25 04:42:19","Sautéed Swiss Chard with Mustard Seeds","1 large bunch of Swiss chard, rinsed 1 Tbsp olive oil 1/4 cup sliced shallots or chopped onions 1 Tbsp whole mustard seeds Salt 2 Tbsp seasoned rice vinegar (can sub with plain rice vinegar and large pinch of sugar)",,"1 Prepare the chard leaves. Leaf by leaf, cut out the tough center stem. Slice the stems crosswise in 1/4-inch to 1/2-inch pieces. Keep separate from the leaves. Slice the leaves crosswise into 1-inch thick strips. 2 Heat oil in a large, wide, stick-free sauté pan on medium high heat. Add the chopped chard stems, the shallots or onions, and the mustard seeds. Sprinkle a little salt over the chard. Sauté until the onions or shallots become translucent. About this time some of the mustard seeds may start to make a popping noise. Add the chard leaf greens. Sprinkle on a little more salt and toss to coat with the oil and onion mixture. 3 Reduce the heat to low and cover the pan. Let cook for a couple minutes only, lifting up the pan cover to turn the greens over in the pan after the first minute. The greens should cook down considerably. When they are just wilted, remove from heat and place in a serving bowl. Sprinkle on seasoned rice vinegar right before serving.","Mustard seeds. Do you cook with them often? I discovered how wonderful they were years ago when my Indian friend Sanjay would come over and make dal for us, peppered with mustard seeds. They’re so tiny, but boy do they pack a flavor punch. They are especially good toasted, spicy and nutty at the same time. In this recipe, mustard seeds help bring a kick to sautéed Swiss chard. A simple combination, that just works. If you like chard as much as we do, I encourage you to try it. We top it off at the end with some rice vinegar, but the chard is fine with just the mustard seeds too.","Elise Bauer",,"Swiss chard, quickly sautéed with shallots and mustard seeds, seasoned with salt and rice vinegar.","Elise Bauer","Swiss chard, quickly sautéed with shallots and mustard seeds, seasoned with salt and rice vinegar.","5 minutes","8 minutes","Serves 2-3.",192,"2017-09-25 04:42:19"
193,6055,"2017-09-25 04:42:40","Braised Leeks","4-6 leeks 1 garlic clove, minced 3-4 Tbsp unsalted butter Salt 2 teaspoons fresh thyme or 1 teaspoon dried 1 teaspoon sugar 1 bay leaf 1 cup white wine or vegetable stock 1/4 cup parsley, chopped","Try to buy leeks with as long and as white a shank as possible. If you can only find ones with short shanks that are mostly green, don't buy them -- choose another recipe instead.","1 Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end—do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek. 2 Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes. 3 Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat. 4 When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve.","Leeks are an aristocrat of a vegetable. They require much of the year to grow, lots of space and tender care: You need to hill up soil around them on a regular basis to get that shank—the part you eat—long and white enough to be worth it. So when you find well-grown leeks, treat them regally. This braise preserves the integrity of the leeks; at the table, you cut them with a knife and fork to eat, almost like a main course.","Hank Shaw",,"Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.","Elise Bauer","Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.","10 minutes","50 minutes","Serves 4 as a side dish",193,"2017-09-25 04:42:40"
194,6061,"2017-09-25 04:42:51","Sweet and Sour Onions","1 to 1 1/2 pounds boiling or pearl onions Salt 3 Tbsp olive oil or butter 3 Tbsp cider, malt or white wine vinegar 1 Tbsp honey","These onions are just as tasty at room temperature as they are hot.","1 The hardest part about this recipe is peeling the onions. If you are using pearl or small cipollini onions, blanch them in boiling water for a minute or so and then plunge them into ice water to stop the cooking. Slice off the root and stem ends, and the papery skin should slip right off. If you are using the larger boiling onions, as we did here, just slice the stem end off the onion and peel as you would a normal onion. 2 Bring a pot of salty water to a boil, and boil your onions for 4-10 minutes, or until they are tender. Smaller onions will need less time. You want them al dente, not soft, because they will cook a bit more in the frying pan. Drain the onions well and set aside. 3 Get a frying pan hot over medium-high heat and add the olive oil. Let the olive oil get hot for a minute or two and add the onions. They will spit a little because they are full of moisture. Let them sizzle until you get some browning on a couple sides of the onion, about 4-5 minutes. 4 Meanwhile, mix the honey and vinegar vigorously until the honey dissolves. Add it to the frying pan. It will spit and sizzle violently. Turn the onions to coat with the mixture and turn the heat down to medium. Sprinkle salt over everything. 5 Let the vinegar-honey mixture boil down to a thick syrup. Turn the onions often to coat evenly. Serve hot or at room temperature, with a little sprinkling of a fancy salt like fleur de sel, if you have some.","A perfect holiday side dish from Hank Shaw. Enjoy! ~Elise This is a lovely way to eat smaller onions. I learned this recipe from Italian cookbooks, where they call it onions agrodolce, but the concept of sweet-and-sour onions is pretty widespread. Basically you cook the onions part way either by roasting or boiling – we boil them here – and then finish them off in a pan with oil (or butter) something sweet (in this case honey) and something sharp, usually vinegar. You can totally play with flavors here. Switch up oils and fats – walnut oil, duck fat, sesame oil, etc – and sweeteners (honey, brown sugar, agave nectar, and so on) and you will get all sorts of different results. All are good.","Hank Shaw",,"Sweet and sour braised pearl or boiling onions flavored with vinegar and honey.","Elise Bauer","Sweet and sour braised pearl or boiling onions flavored with vinegar and honey.","20 minutes","15 minutes","Serves 4.",194,"2017-09-25 04:42:51"
195,6071,"2017-09-25 04:43:22","Butternut Squash with Walnuts and Vanilla","1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash) 3 bay leaves (if boiling the squash) 1 Tbsp vegetable oil (if roasting the squash) Salt 1 heaping cup of walnuts (can substitute pecans or pine nuts) 2-3 Tbsp butter 2 teaspoons grated ginger 1-2 teaspoons vanilla extract Lemon juice 1/2 teaspoon dried thyme Black pepper to taste","We're using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.","1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven. 1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain. 2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat. 3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter. 4 Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.","Even though it’s 90 degrees here in Sacramento in mid October (are we having weird weather this year or what?) the pumpkins and butternut squash are out in numbers at the market. One of the things I love about winter squash is that you can buy one and then take your time to figure out what to do with it. They last for months as long as you keep them cool and dry. Here’s an easy side dish, perfect for Thanksgiving or any cool weather meal, using butternut squash. The vanilla makes you think you are about to eat something sweet, and in a way you are, as the squash has a natural sweetness, but this really is a savory dish. The combination of walnuts, thyme, ginger, vanilla, and squash may seem weird, but oddly it works. You can either boil the cubed butternut squash with some bay leaves, or roast them until you get a little browning – in which case omit the bay leaves. Roasting will caramelize the squash a bit, giving a little more flavor, and the squash cubes will hold their shape better. Boiling the squash will yield softer squash and a little flavor from the bay leaves.","Elise Bauer",,"Butternut squash with butter, ginger, walnuts, thyme, and vanilla.","Elise Bauer","Butternut squash with butter, ginger, walnuts, thyme, and vanilla.",,,"Serves 4.",195,"2017-09-25 04:43:22"
196,6075,"2017-09-25 04:43:28","Green Chile Enchiladas","1 1/2 pounds tomatillos 3 cloves garlic, still in their peels 2 jalapenos Salt 3-4 large Anaheim chiles 12 corn tortillas Canola or grapeseed oil 1/2 pound to a pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be) Sour cream Cilantro","You can easily substitute prepared canned tomatillo salsa verde for the tomatillo sauce (you'll need two cups), and canned whole Anaheim green chiles for the chiles (remove the seeds and stems if still in the chiles).","1 Prepare the tomatillo sauce. Remove the husks from the tomatillos. Rinse off the tomatillos. Cut them in half and place them cut-side down on a roasting pan lined with aluminum foil. Place the garlic and jalapeños on the pan with the tomatillos. Broil on the top rack on the oven for 5-7 minutes until the tomatillos are lightly charred. Remove from the oven and let cool to touch. Remove garlic from the garlic skins, discard the skins. Cut open the jalapeños and remove and discard the seeds and the stems. Place tomatillos, cooked garlic, the jalapeños, and 1 teaspoon of salt in a blender, pulse until well puréed. Set aside. (You can make several days in advance and store in the refrigerator.) 2 Prepare the Anaheim chiles. If you have a stove-top gas burner, you can roast the chiles directly over the flame of the burner (see How to roast chile peppers over a gas flame), otherwise use a broiler and broil the chiles in a roasting pan, turning them until they are blackened all over. Place the blackened chiles in a small brown paper bag. Close the bag and let sit for at least 5 minutes. Then remove the chiles from the bag and peel off and discard the blackened skin. Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!) and the stems. Slice the chiles into strips. 3 Cook the tortillas. Heat a couple tablespoons of canola or grapeseed oil in a frying pan (cast iron works well) on medium high heat. Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up in the tortilla. Then use a metal spatula to remove the tortilla from the pan, shaking off any excess oil, to a plate lined with paper towels. Continue to the tortillas this way, adding more oil as needed, separating the tortillas that are cooling with paper towels. 4 Preheat the oven to 350°F. Spread a little of the tomatillo sauce in the bottom of a 9x13 casserole pan. One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them in the casserole. Once you have filled the casserole with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese. 5 Bake for 15 minutes at 350°F, until cheese is melted Serve with sour cream (thinned with some water) drizzled over, and some chopped fresh cilantro. Also good with it is thinly sliced iceberg lettuce that has been sprinkled with cider or white vinegar and salt. Makes for excellent leftovers, will keep in the refrigerator for days.","If you were to ask me what my favorite food was in the whole world, I would most likely respond, enchiladas. And not the exotic, wonderfully complex authentic enchiladas from Mexico, but the cheesy casserole American version my mom made for us growing up. Just smelling the tortillas being lightly fried (to soften them so they roll up easily), and my tummy will leap for joy knowing that enchiladas will be ready shortly. This is the scent of my childhood, my mom in the kitchen, the family around the table. We always make enough for leftovers because as my father will happily tell you, there is nothing better than my mom’s enchiladas, re-heated for breakfast. My tomatillo plants are still producing, as is the Anaheim green chile plant, so I decided to do a green chile salsa verde version of my mom’s enchiladas. Note that this recipe can be much easier to prepare than what I’ve shown here. If this weren’t tomatillo season, and if I had only half an hour to prepare a meal for the family, I would use prepared tomatillo salsa, instead of roasting my own, and prepared canned chiles too if I didn’t have fresh chiles or time to roast them. Then it’s just a matter of frying the tortillas in a little oil, rolling them up with cheese and chiles, assembling them in a casserole, covering with sauce and cooking until the cheese melts. (Speaking of which, I used half a pound of Jack cheese, which is on the light side. My mother would typically use a pound.)","Elise Bauer",,"Green chile enchiladas made with corn tortillas, roasted Anaheim green chiles, jack cheese, and a roasted tomatillo salsa verde sauce.","Elise Bauer","Green chile enchiladas made with corn tortillas, roasted Anaheim green chiles, jack cheese, and a roasted tomatillo salsa verde sauce.",,,"Serves 4-6.",196,"2017-09-25 04:43:28"
197,6086,"2017-09-25 04:43:45","French Green Beans with Butter and Herbs","1 pound thin green beans (haricot vert), trimmed 1/4 cup red onion, chopped fine 3 Tbsp butter 2 Tbsp parsley, chopped fine 2 Tbsp fresh thyme leaves 2 Tbsp tarragon or basil, chopped fine 2 Tbsp chives, chopped fine Salt and pepper to taste Lemon wedges","Use fresh herbs if available. If not, you can used dried, but use a quarter as much.","1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel. 2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes. 3 Add the green beans and sauté for 2-3 minutes, stirring often. 4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.","Ever see those skinny little green beans in the market? They’re a French variety of green bean, also known as haricot vert, or filet beans. Haricot verts are more delicate than regular green beans and cook up more quickly. This is a simple recipe in which you blanch the beans first, and then sauté them quickly in a little butter with onions and fresh garden herbs. If you can’t find haricot verts, you can use regular fresh green beans, just boil them a little longer. Do you have a method of preparing haricot verts? Please let us know about it in the comments.","Elise Bauer",,"Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.","Elise Bauer","Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.",,,"Serves 4.",197,"2017-09-25 04:43:45"
198,6090,"2017-09-25 04:43:46","Black-Eyed Pea Salad","2 cups dry black-eyed peas Salt 1 package of feta cheese, about 7 ounces 1 jar of sun-dried tomatoes in oil, about 8 ounces 1 cup black olives, preferably Kalamata or oil-cured 1 finely chopped green onion 1 finely chopped garlic clove 1 large bunch of spinach, about 1 pound, washed, chopped Zest and juice of a lemon","You can substitute canned black-eyed peas for the dry peas. Use approximately two 15-ounce cans. Rinse thoroughly. Skip step 1 and step 3 in the method instructions.","1 Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are. Don’t let the water simmer. 2 Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice. Mix well. 3 When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many. 4 Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.","Please welcome Hank Shaw as he shares a favorite black-eyed pea salad. Perfect for hot summer days! ~Elise I spent much of my life thinking that black-eyed peas were a Southern thing, and then I worked in an Ethiopian restaurant, where the African clientele told me that black-eyed peas actually come from Africa. Years later, I began cooking Greek food—imagine my surprise to find all sorts of dishes using black-eyed peas! I have no idea how they became so popular in Greece, but there you go. This black-eyed pea salad a Greek-inspired side dish I’ve done in various forms over the years. I love black-eyed peas because they cook very fast and need no pre-soaking the way a lot of regular beans do. My cooking method is a little unorthodox, but it’s a trick I picked up from the renowned French food scientist Herve This. This (pronounced TEE-S) says that all beans cook best beneath a boil: That means no simmering even, just steam. I cook all beans this way, but doing so means it can take hours and hours for some beans to soften. But black-eyed peas are often tender within 20 minutes. Why bother with this technique? Because it results in perfectly cooked beans that are tender but whole; you will get very few broken or dissolved beans this way. If you are in a hurry, go ahead and use canned beans, but be sure to rinse them well. I also use sun-dried tomatoes preserved in oil here, which is important – don’t use totally dried tomatoes, as you want them to be sliceable, and you will use the oil in the salad. Can you substitute fresh tomatoes? By all means, especially when they are in season. I’ve played around with the green thing in this salad a lot, and have found that while spinach is a familiar green for people, almost anything works: Looseleaf lettuces, purslane, parsley, arugula, watercress, etc. A final tip: Don’t add the lemon juice until you serve the salad: It helps keep the greens bright.","Hank Shaw",,"Black-eyed pea salad with a Greek twist, fresh spinach, Kalamata olives, sun-dried tomatoes, feta cheese, green onions, garlic, and lemon.","Elise Bauer","Black-eyed pea salad with a Greek twist, fresh spinach, Kalamata olives, sun-dried tomatoes, feta cheese, green onions, garlic, and lemon.","10 minutes","35 minutes","Serves 8-10",198,"2017-09-25 04:43:46"
199,6101,"2017-09-25 04:43:59","Rabbit in Mustard Sauce","1 rabbit, cut into serving pieces (see How to cut up a rabbit) Salt 4 tablespoons butter 2 large shallots, chopped 1/2 cup white wine 1/2 cup water 1/2 cup grainy country mustard, like Dijon 1 teaspoon dried thyme 1/2 cup heavy cream 4 tablespoons finely chopped parsley","You will probably get the kidneys with your rabbit. It is your choice whether to keep them or not. I always do, and I think they are the second-best part of the animal after the hind legs. Rabbit kidneys are mild in flavor and are a warm, soft, rabbity morsel in this dish. If you choose to use them, strip off all the fat, as well as the gossamer membrane that surrounds them.","1 Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour. 2 Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Do this at a moderate pace – you don’t want the butter to scorch – and don’t let the rabbit pieces touch each other. Do it in batches if you need to. Once the rabbit is browned, remove it to a bowl. Add the shallot and brown it well. This will take 3-4 minutes. 3 Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard, thyme and water and bring to a rolling boil. Taste the sauce for salt and add some if needed. 4 Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time. 5 When the meat is ready, gently remove it to a platter. Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once. Serve this dish with crusty bread and a big white wine, such as a white Bordeaux, white Cotes du Rhone blend or a buttery California Chardonnay. If you prefer beer, try pairing this with an unfiltered wheat beer.","Simply Recipes contributor Hank Shaw and I “met” years ago over a comment he made about rabbit on Michael Ruhlman’s blog. I hounded him for a rabbit recipe back then so I’m delighted that he is sharing this French classic with us now, Lapin à la moutarde, or Rabbit in Mustard Sauce. ~Elise This is a French country classic, and there are endless variations. All are good. Some recipes bake the rabbit, others braise it, as I do. The keys are mustard—good grainy mustard, not the bright yellow stuff you get at the ballpark—shallots, and something creamy. I use heavy cream, but some people use crème fraiche, others sour cream. Rabbit has a mild flavor that is all its own. Think chicken breast, but with a slightly different flavor. It is one of my favorites, although I mostly use wild cottontail rabbits. Domestic rabbit is readily available frozen in good supermarkets, and any decent butcher can get you some. And yes, if you are skeeved out by rabbit, use chicken instead. But rabbit is better. Rabbits usually come whole, and if you don’t know how to break them down yourself, ask the supermarket butcher to do it for you. This gets a little harder with frozen rabbits, so I’ve posted step-by step instructions on breaking down a rabbit here.","Hank Shaw",,"Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.","Elise Bauer","Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.","30 minutes","1 hour","Serves 4.",199,"2017-09-25 04:43:59"
200,6105,"2017-09-25 04:44:05","Spring Succotash","4-5 tablespoons olive oil 2 cups shucked and shelled fava beans* (can substitute fresh or frozen lima beans or peas) 2 cups corn (fresh or frozen) 2 cups diced ham (check ham ingredients for gluten-free if cooking gluten-free) 2 diced carrots 2-3 chopped spring onions 2 tablespoons chopped mint or parsley Juice of a lemon Salt to taste * To get 2 cups of shelled fava beans, start with 3 lbs of whole fava beans. Working over a large bowl, remove the outer shell by bending a pod near one of the beans, cracking the pod and then squeezing the bean with your fingers to shoot it into the bowl. Once you have filled your bowl, take the beans and boil them in salted water for 5 minutes. Shock them in ice water to preserve their bright green color. Then peel off the outer peel of the bean.",,"1 Heat the olive oil over medium-high heat in a large sauté pan – large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes. 2 Add the corn and spring onions and toss to combine. Saute for another 2 minutes. 3 Add the fava beans, which already have been blanched, and cook for one more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam. Toss in the mint and serve hot or at room temperature.","“Sufferin’ succotash!” Raise your hand if you grew up with Looney Tunes on Saturday mornings. I’m guessing that these days there are more people familiar with Sylvester the cat’s oft-uttered exclamation than there are those who have actually tried the dish. If you are unfamiliar with succotash, according to the The Story of Corn by Betty Fussell, the word “succotash” is derived from a Narragansett indian word for “boiled corn kernels”. And indeed, corn is the central ingredient in this dish. Usually succotash is a combination of corn and lima beans. But if you make it in the late spring, when the first corn comes into the market, and fresh fava beans are on sale, you can make a spring version of this classic recipe that’s terrific. We decided to make a hearty version of succotash with some diced ham, and add a Mediterranean touch by using olive oil and a little lemon. Mint adds a bright flavor to the dish. We used fresh corn in this recipe, but you could use frozen corn. Fava beans are available at many farmer’s markets or at high-end supermarkets. They require some work to process, but it’s worth it. If fava beans are not available, you can use peas to stay with the spring theme, or use lima beans for a more traditional approach. Did I mention how good this is? Trust me, it’s good. It’s one of those “you should make this” dishes. I practically ate the whole batch.","Elise Bauer",,"Springtime succotash with medley of corn, carrots, ham, spring onions, and fava beans.","Elise Bauer","Springtime succotash with medley of corn, carrots, ham, spring onions, and fava beans.",,,"Serves 4-6 as a side.",200,"2017-09-25 04:44:05"