asparagus-parmesan bake from margaret roach

Posted on May 1, 2015 by admin

Asparagus, enough spears to line an oven-proof baking dish thickly, stem ends snapped off
Olive oil to coat pan, plus a drizzle for the top
Chopped parsley (optional)
2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
Grated Parmesan cheese

Preheat oven to 350 degrees F
Lightly coat an ovenproof dish or baking pan with olive oil
Wash and snap the woody ends off the asparagus
Line the pan with the dried-off spears
Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
Bake until egg is almost firm
Finish briefly under the broiler till golden
To serve, cut between the spears, not across; I like a side of roast potatoes with mine
note: added sliced roasted fingerling potatoes on top of potatoes, very good

Buckeye brownies from browneyedbaker.com

Posted on April 24, 2015 by admin

For the Brownie buckeye-brownies-37-600 (1) s:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups granulated sugar
1¾ cups all-purpose flour
¾ teaspoon salt

For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup unsalted butter
Pinch salt
2¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:
1½ cups milk chocolate chips
⅓ cup creamy peanut butter

1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.

5. Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.

6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

Chunky Portabella Veggie Burgers

Posted on April 11, 2015 by admin

2 cups portabella mushrooms, cubed (smaller pieces); gills removed
2 cups cooked black beans, rinsed and divided
1 cup minced broccoli, fresh only
1/2 cup red onion, minced
3 XL eggs, beaten
1/2 cup plus 2 Tbl Panko or Gluten Free Panko
1 Tbl Montreal Steak Seasoning
1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
2 Tbl minced garlic
3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
Olive oil

In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
Mix just until coated.
Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
Serve with hummus, guacamole or steak sauce
from the http://www.thekitchenwhisperer.net/

spaghetti pangrattato with crispy eggs from smittenkitchen.com

Posted on March 10, 2015 by admin

16619466105_a308392a45 Crumbs
2 tablespoon olive oil
1 lg or 2 sm garlic cloves, minced
1/2 cup fresh or stale coarse plain breadcrumbs panko worked great here
Salt and red pepper flakes, to taste
1 teaspoon fresh rosemary, minced
Few fine gratings fresh lemon zest

Crispy Egg
1 glug of olive oil per egg
3 eggs
Salt and pepper

Pasta and Assembly
8 ounces dried spaghetti
1 tablespoon olive oil
2 teaspoons small capers, drained (rinsed if salted), chopped
Handful flat-leaf parsley, chopped
1/3 cup grated Pecorino Romano cheese (optional)

Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.

Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.

Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Shimmy a thin spatula underneath the egg(s) (a flexible fish spatula works great here), being careful not to break the yolk. If you’re cooking for someone who shouldn’t be eating runny yolks (ahem), you can flip the egg over and cook it for another 30 seconds or so before removing it. Transfer cooked egg(s) to paper towels to drain.

Assemble dish: Once pasta is drained, return it to the empty pot or a large skillet with 1 tablespoon olive oil and a splash or two (or all, if needed to loosen pasta) of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb (pangrattato) mixture. Place an egg over each dish, and break up with a fork. Eat immediately. Serves 2, in generous heaps, or 3, petitely

Salmon Cakes from the splendid table

Posted on February 18, 2015 by admin

2 tablespoons butter
1 small red onion, diced
4 stalks celery, diced
1 red bell pepper, seeded and diced
2 (14-ounce) cans salmon, drained
1/4 cup minced fresh parsley
2 tablespoons capers
1 teaspoon Worcestershire sauce
1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
1 tablespoon Dijon mustard
2 large eggs
1 cup whole wheat panko bread crumbs
2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!

Really Awesome Black Bean Burgers from seriouseats.com

Posted on January 8, 2015 by admin

2 (15 ounce) cans black beans, rinsed and drained
4 tablespoons vegetable oil, divided
1 medium onion, finely chopped (about 1 cup)
1 large poblano pepper, finely chopped (about 1 cup)
3 medium cloves garlic, minced
1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
3/4 cup roasted cashews
1/2 cup finely crumbled feta or cotija cheese
2 tablespoons mayonnaise
1 whole egg
3/4 cup panko bread crumbs
Kosher salt and freshly ground black pepper
Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
6 to 8 hearty hamburger buns, toasted
Condiments as desired, such as Chipotle Mayonnaise, ketchup, mustard, or mayonnaise (optional)
Toppings as desired, such as shredded lettuce, sliced onions, and pickles (optional)

Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

Vegetarian Ramen at Home from food52

Posted on January 7, 2015 by admin

For the broth:

1 cup dried mushrooms, preferably shiittake
2 carrots, cut into thirds
1 onion, cut in half (you can leave the skin on)
2 stalks celery, cut into thirds
6 to 8 garlic cloves, smashed
One 2-inch section of ginger, smashed
2 stalks lemongrass, cut into thirds and smashed (optional)
8 cups cold water
1 sheet kombu, wiped with a damp cloth
2 tablespoons bonito flakes
1/2 cup mirin
1 cup shoyu (Japanese soy sauce)
2 tablespoons brown sugar
1 to 2 squirts sriracha, or pinch of red pepper flakes

Add mushrooms, carrots, onion, celery, garlic, ginger, and lemongrass (if using) into a large stock pot along with 8 cups of water. Bring to a boil, then turn down to a simmer. Add in kombu and bonito flakes, if using. Simmer stock for 2 to 3 hours.
Pour stock into a bowl through a fine mesh strainer. (I recommend reserving the mushy, cooked carrots for snacking.) Return stock to the pot.
Add in soy sauce, mirin, brown sugar, and Sriracha. Stir. Taste for seasoning: Add more soy sauce if you want it saltier, more Sriracha for spice, more brown sugar for sweetness. If the flavor is too strong, add in more water to dilute. Play around until you have a flavorful, balanced broth. Turn down the heat to keep it warm while you prepare your other ingredients.

For the ramen bowl:

4 eggs
1 packet extra-firm tofu, pressed of its moisture
1 tablespoon oil with high smoke point, like peanut
4 packets ramen or udon noodles, preferably fresh
Thai basil
Lime wedges
Green onion, sliced

Boil a large pot of water with a pinch of salt. Cook eggs to desired doneness — I like mine cooked for 6 minutes so the yolk is nice and gooey in the middle. Remove eggs from water, keeping it simmering for ramen noodles. Cool eggs, peel, and drop gently into the broth while you prep the rest of your ingredients.
Slice drained tofu thinly. Heat oil in a wok or non-stick skillet until smoking, then layer in the tofu, making sure none are overlapping. Cook for a minute or two until brown on the underside, then flip and cook for another two minutes. Drain tofu on paper towels.
Drop noodles into boiling salted water and cook according to package directions. Drain.
Divide broth between four bowls, then divvy up noodles, eggs (I cut them in half before serving), and fried tofu into broth. Garnish with Thai basil, green onions, and squeezes of lime. Slurp away.
If you want an even heartier bowl of vegetarian ramen, consider adding roasted vegetables like sweet potatoes, eggplant, or tomatoes. Cube them, then roast in a 425° F oven with salt and pepper until wrinkled, soft, and caramelized, then add to broth. Makes 4 generous servings

Cheesy Kale Sweet Potato Tart from the woks of life

Posted on November 21, 2014 by admin

For the pastry:

1 ¼ cups all-purpose flour

¼ cup sugar

¼ teaspoon salt

1 stick cold butter, cut into small cubes

1 egg yolk

1 tablespoon cold water

For the filling:

2 tablespoons butter

½ cup finely chopped leeks

1 bunch kale, stemmed and chopped

½ teaspoon crushed red pepper flakes

olive oil

salt and pepper

1 small sweet potato

2 sprigs fresh thyme, plus more for garnish

1 cup ricotta

1/2 cup shredded cheese (gruyere, aged cheddar, or manchego work great for this)

NOTE: very good baked in pie plate without crust

Start by making the crust. In a large mixing bowl, combine the flour, sugar, and salt. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Whisk together the egg yolk and water, and add it to the flour mixture. Mix everything together with a fork until the dough comes together. Flatten into a disk, cover tightly with plastic wrap, and place in the refrigerator to chill for at least an hour. Take out of the refrigerator about a few minutes before you’re ready to roll it out.

Roll out the dough and fit it to your tart pan. You may have to patch it up a bit, but don’t worry, it’ll turn out great. Pierce the dough all over with a fork and place the tart shell in the freezer for 30 minutes.

Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and cook for about 10 minutes. Add the kale, crushed red pepper flakes, and a couple drizzles of olive oil. Season with salt and pepper to taste. Cook for another couple minutes, just until the kale is wilted. Remove from the heat.

Preheat the oven to 375 degrees F (210 degrees C). Blind bake the tart shell for 10 minutes, and remove from the oven. If you see it starting to puff up at all, poke the dough with a fork again!

Prep your potato by peeling it and slicing it paper-thin. A mandolin helps, but a sharp knife will do the job. Add the thyme and ricotta to the kale mixture. Place a layer of sweet potato slices in the bottom of the tart shell. Spread the kale and cheese mixture evenly over that, and top with another layer of sweet potato slices. Brush the top thoroughly with olive oil and sprinkle the cheese over the tart. Bake for about 20 minutes, until golden brown.

Brown Sugar-Cranberry Tart from food & wine

Posted on October 27, 2014 by admin

TART SHELL

1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour

FILLING AND TOPPING

1 1/2 cups granulated sugar
1/4 cup water
2 cups cranberries (10 ounces)
2 large eggs
1/2 cup brown sugar
1 1/2 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons half-and-half
1/8 teaspoon pure almond extract
Confectioners’ sugar, for dusting
Lightly sweetened whipped cream, for serving

MAKE THE TART SHELL In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
MEANWHILE, MAKE THE FILLING In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.

Zabaglione with Fresh Peaches and Raspberries from LSQ

Posted on October 26, 2014 by admin

4 peaches
2 large egg yolks
2 tablespoons Marsala wine
2 teaspoons sugar
1 pint raspberries

Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.
In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.
Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.

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