Category Archives: recipes

Green poblano rice (arroz verde al poblano) Rick Bayless

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    • be5b6dede74764337b7514d8241226be1 2/3 cups veggie broth or water
    • 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
    • 12 sprigs cilantro, plus extra for garnish
    • Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
    • 1 tablespoon vegetable or olive oil
    • 1 cup rice, preferably medium grain
    • 1 small white onion, cut into 1/4-inch dice
    • 5 garlic cloves, peeled and finely chopped
    1. The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
    2. The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
    3. Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
    4. Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
    5. Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

apple crisp from Anna Thomas

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  • download2 pounds tart green apples, peeled and sliced
  • thinly(about 5 to 51/2 cups sliced)
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1/2 cup butter

Peel the apples and slice them thinly. Put them in a rather shallow 1-quart casserole and sprinkle them with the water. Put them aside while you prepare the crust.

Sift together the dry ingredients and cut in the butter until all is well combined. Sprinkle this mixture thickly and evenly over the apples. Don’t mix the two together.

Cover the casserole and bake at 350 degrees for 1/2 hour, then uncover and bake another 1/2 hour. The crust will be crisp on top, and will have partly seeped down through the apples,
flavoring them and binding them slightly together.

Serve hot or cold.

Baked garlic parmesan potoato wedges

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  • 3-4 large russet potatoes cut into wedges
  • 4 tbsp obaked-parmesan-potato-wedges-5live oil
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp italian seasoning
  • ½ c shreddded parm
  • OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING
  1. PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE.
  2. PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE.
  3. PLACE POTATO WEDGES ON PREPARED BAKING SHEET IN A SINGLE LAYER WITH SKIN-SIDES-DOWN. BAKE FOR 25-35 MINUTES UNTIL POTATOES ARE FORK-TENDER AND

 

Farro salad with pan roasted carrots from the chew

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  • 1/2 pound carrots (peeled, cut into 2-inch pieces on a bias)
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground ginger
  • 3 cups water or stock
  • 1 cup farro
  • Kosher salt and freshly ground black pepper (to taste)

SHERRY VINAIGRETTE:

  • 4 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

  • 1/2 cup pistachios (toasted, roughly chopped)
  • 1/2 cup parsley (roughly chopped)
  • 2/3 cup feta (crumbled)
  • Preheat oven to 400ºF.
  • In a large bowl, add the carrots and drizzle with the olive oil. Add the nutmeg, cinnamon, chipotle powder, and ginger, and toss to combine. Season with salt and pepper. Spread the carrots on a baking sheet and place in the oven until golden and cooked through, about 20 minutes. Remove from the oven and set aside.
  • In a medium saucepan over medium-high heat, add the water and farro and bring to a boil. Season with salt and pepper. Reduce the heat to low and cover. Cook until tender but chewy, about 10 minutes. Drain any remaining liquid and set aside to cool.
  • For the Sherry Vinaigrette: In a mason jar, add the sherry vinegar, honey, Dijon mustard, and olive oil and shake to combine. Season with salt and pepper.
  • To Assemble: To a large bowl, add the farro, carrots, pistachios, parsley and feta. Drizzle with sherry vinaigrette and toss to combine.
  • Tip: To toast the nuts, place them in a dry saute pan over low heat and toast until golden and aromatic, about 5 minutes. Remove and allow to cool.

pasty from http://12tomatoes.com/

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meat-1200x627Pastry:

  • 3 cups all-purpose flour, plus extra as needed
  • 2/3 cup ice water, plus extra as needed
  • 1/2 cup (1 stick) cold, unsalted butter, cubed
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 egg, lightly beaten

Filling:

  • 8 oz. ground faux meat
  • 1 russet potato, peeled and diced
  • 1 small turnip, peeled and diced
  • 1 large carrot finely diced
  • 1/2 white onion, chopped
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • kosher salt and freshly ground pepper, to taste
  • brown mustard, garnish

Directions

  1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  7. Preheat oven to 400º F and line a baking sheet with parchment paper.
  8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  11. Seal edges with a fork and repeat with remaining pasties.
  12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  14. Serve hot with brown mustard and enjoy!

Michigan Pasty (Meat Hand Pie) cookingchanneltv.com

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  • cq5dam-web-266-2003 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces faux ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving
Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

Parmesan-Butternut Squash Gratin from Phyllis Keating

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downloadCrispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan.

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup  panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Pasta e fagoli (pasta and bean soup) from Mario

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  • 2 tablespoons butter?
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped Italian parsley (plus more for garnish)
  • 1000x400-q80_6ec2fc22392b70edf51cfc41c4cbd0b91 medium Spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups veggie stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)

In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.

Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.

 

Magic Cake from jocooks.com

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  • 4 eggs (separate yolks from whites) at room temperature
  • magic-cake-1-11 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) unsalted butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 500 ml (2 cups) milk lukewarm *
  • powdered sugar for dusting cake
  1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out.
  2. Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
  3. Slowly start adding the milk and beat until everything is well mixed together.
  4. Add the egg whites to a mixer and mix until stiff peaks form.
  5. Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.
  6. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
  7. Sprinkle some powdered sugar after cake has cooled.
* To get the milk lukewarm I usually warm it in the microwave for about a minute.

The baking time can vary greatly for this cake. I’ve baked this cake in 3 different ovens and I’ve always needed different times which were from 40 to 70 minutes. The oven I have right now only requires about 45 minutes to get a nice golden color on the cake, whereas other ovens I’ve used required the full 70 minutes. Test if after 40 minutes to see what it looks like. The cake is done when it only jiggles slightly but feels firm to touch.

 

Diana Henry’s Lemon & Lavender Cake

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  • Unsalted butter, for the cake pan
  • 1 1/2 cups granulated sugar809a9372-ad53-45c8-8fbf-e7423c960594-2016-0910_lemon-lavender-cake_james-ransom-132
  • 3/4 tablespoon edible dried lavender
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4t easpoon salt
  • 2 large eggs, lightly beaten
  • 1cup Greek yogurt
  • 1/2 cup mild-flavored olive oil
  • Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
  • Confectioners’ sugar, to dust
  • Preheat the oven to 350° F. Butter an 8-inch diameter, 2 1/2-inch deep cake pan and line the bottom with parchment paper.
  • Put the granulated sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda, and salt together into a bowl. Stir in the lavender sugar. In a pitcher, mix the eggs with the yogurt and oil. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients. Add the lemon zest and juice, but don’t over-mix. Scrape the batter into the prepared pan.
  • Bake for 45 to 50 minutes, or until the cake is coming away from the inside of the pan and a skewer inserted into the middle comes out clean. Turn it out, peel off the paper, and set on a wire rack until cold. Dust with confectioners’ sugar just before serving and decorate with sprigs of fresh lavender.