Novi recepti

Artičoka-pršut Gratin

Artičoka-pršut Gratin



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Sastojci

  • 2 limenke od 14 unci srca artičoke, ocijeđene, narezane na četvrtine
  • 6 unci tanko narezanog pršuta
  • 1 1/2 šalice izmrvljenog sira Gorgonzola
  • 1/2 šalice pinjola (oko 2 unci), prepečenih
  • 1/4 šalice naribanog parmezana
  • 1 žličica nasjeckane svježe kadulje

Priprema recepta

  • Srce artičoke osušite papirnatim ručnicima. Prerežite svaku krišku pršuta na pola. Zamotajte svaku četvrtinu srca artičoke u prepolovljenu krišku pršuta. Stavite zamotana srca artičoke u jedan sloj u staklenu posudu za pečenje 13x9x2 inča. Prelijte kremom. Pospite gorgonzolom, pinjolima, parmezanom i kaduljom. Pecite dok gratin ne zakipi i umak se ne zgusne, oko 25 minuta. Poslužite toplo.

Recept odjeljka za recenzije RIR -a Downcity Food Cocktails of Providence

Sažetak recepta

  • ¾ šalice univerzalnog brašna
  • ⅛ žličice češnjaka u prahu
  • ¼ žličice soli
  • ⅛ žličice crnog papra
  • ½ žličice talijanskih začina
  • 4 polovice pilećih prsa bez kože, bez kostiju, istucane 1/2 inča i izrezane na trećine
  • 2 žlice maslinovog ulja
  • 1 češanj češnjaka, mljeven
  • 1 luk, mljeven
  • ½ šalice bijelog vina
  • 1 (14,5 unci) konzerve pileće juhe
  • 2 žlice soka od limuna
  • 1 (13,75 unci) srca artičoke, ocijeđena i nasjeckana, tekućina rezervirana
  • ¼ šalice kapara, s tekućinom
  • 2 žlice maslaca

Pomiješajte brašno, češnjak u prahu, sol, papar i talijanske začine na tanjuru. Jedan po jedan komade piletine lagano udubite u pripremljenu smjesu od brašna.

Zagrijte maslinovo ulje u velikoj tavi na srednje jakoj vatri. Komadiće piletine kuhajte 2 minute sa svake strane ili dok lijepo ne porumene. Izvadite iz tave i ostavite sa strane.

Koristeći istu tavu, kuhajte i promiješajte češnjak i luk do prozirnosti, oko 5 minuta. Ulijte bijelo vino u tavu, pojačajte vatru i kuhajte dok se vino ne prepolovi, 4 do 5 minuta. U tavu dodajte pileću juhu, limunov sok, srca artičoke, rezerviranu tekućinu od artičoka i smeđu piletinu. Smanjite vatru na srednju i kuhajte dok se umak ne zgusne, oko 20 minuta. Umiješajte kapare i maslac.


Panini od pečenih šparoga


U redu, u redu.  Osjećao sam se previše krivim što jutros zapravo nisam objavio nove recepte, a budući da je do ponedjeljka Panini preostalo četiri dana, Abram je večeras večerao s večerom na večeri s Gruyereom u pečenim šparogama i slatkom luku.   Evo robe:

2 komentara:

stvarno mi moraš prestati to raditi.

mogli biste reći da bih trebao preuzeti samo malo odgovornosti za sebe i prestati čitati blogove o siru ako ne namjeravam početi stavljati topljeni monterey jack, ali mislim da je to previše za tražiti. možete li, molim vas, smisliti kako od kelja napraviti stvari ukusne poput sirastih paninisa? Hvala!

Ovo izgleda ukusno! Učinimo ovo jednom. Moram nabaviti panini stroj, tako da ne morate vući svugdje.


Gratin od artičoke -pršuta - recepti

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Prudence’s Cooking School Series - Prime Rib Roast (30.11.10) Namirnice osigurava D & ampD Market, Hartford, CT. Recept. Pogledajte video

Serija Škola škola kuhanja Prudence - Umak Chambord (crna malina) za blagdansko pečenje (30.11.10) Recept. Pogledajte video

Prudence’s Cooking School Series - Mastering the Art of Whipping Cream (16.11.10) Pogledajte video

Prudence's Cooking School Series - Ovladavanje umijećem kuhanja zelenog povrća (2.11.2010.) Recept. Pogledajte video

Prudence’s Cooking School Series - Ovladavanje umijećem kuhanja kapica (26.10.2010.) Namirnice pruža Gradska riblja tržnica. Recept. Pogledajte video

Serija Prudence's Cooking School - Ovladavanje umijećem quichea (10/5/10)

Namirnice pruža Whole Foods, West Hartford, CT.

Serija Prudence's Cooking School - Ovladavanje umjetnošću kora od pite (26.9.10.)

Prudence's Cooking School Series - Tehnike prženja i pečenja na tavi

Schnitzel & amp Milanese - Namirnice pruža D & ampD Market (21. 9. 10)

Prudence's Cooking School Series - Proteini i omleti (14.9.10.)

Međunarodni obilasci tržišta Prudence Sloane - 3. dio - španjolski 7/8/10

Prudenceovi međunarodni obilasci tržišta - 2. dio - azijski (13.5.2010.)

A Dong's Asian Supermarket in W. Hartford View Video

Prudenceovi međunarodni obilasci tržišta - 1. dio - indijski (13.4.2010.)

Superbowl Special - azijska rebra za sporo kuhanje (1/31/10) Pogledajte videozapis i upute za pojačalo: http: //www.wfsb.com/betterct-recipes/22398841/detail.html#

Jetra teladi sa pečenjem od smokve s vinaigretom od smokve (3/1/10) Pogledajte video i upute za pojačalohttp: //www.wfsb.com/video/22705976/index.html

Kako prirediti novogodišnju desertnu zabavu (29.12.09)

Slastice koje nudi Mozzicato Bakery, 329 Franklin Ave.-860-296-0426 www.mozzicatobakery.com
Pogledajte videozapis i upute za pojačalo: http: //www.wfsb.com/video/22072660/index.html

Posebna zahvalnost: Ponovno sastavljena Turska (19. 11. 2009.) Pod pokroviteljstvom D & ampD Market, Franklin Ave. Hartford
Pogledajte videozapis i upute za pojačalo: http: //www.wfsb.com/video/21664039/index.html

Knife Skills 101 Namirnice pruža Whole Foods, W. Hartford
Pogledajte video: http://www.wfsb.com/betterct/17554513/detail.html

The Art & amp Science of Sauteing: Chicken Piccata

Namirnice pruža tvrtka Whole Foods, W. Hartford
Pogledajte video

Art & amp Science of Braising

Pirjana kratka goveđa rebra s mirisom klinčića & amp; bundeve, parmezana palente

Umjetnost i znanost pečenja

Svinjski pečeni pečenka s umakom od senfa i balzamičnog octa. Pečeni krumpir i prokulice


WINTER WHITES / Svjetleće povrće u sezoni sjaji u sofisticiranim receptima

Bijelo zimsko korjenasto povrće često leži zanemareno u kanti za proizvode, zasjenjeno raskošnijim zimskim zeljenjem i citrusima jarkih boja.

Pretpostavljam da ne čudi što pastrnjak, korijen celera i jeruzalemska artičoka često prođu nezapaženo i nezabilježeno. Na prvi pogled sva trojica su otrcani stari Plain Janes, koji sve vrline kriju iza besprekornog, čak i strašnog izgleda. No, odvojite malo vremena da pažljivo pogledate, kupite par za eksperimentiranje i bit ćete nagrađeni slatko-zemljanim, teško odredivim okusima koji zimsko kuhanje mogu učiniti iznenađujuće korisnim.

Evo kratkog prikaza tri. Pristupačniji karfiol dobiva neobično lijep tretman drugdje na ovoj stranici, u Bouchonovoj gratini od cvjetače Tajna uspjeha.

PARSNIPS

Prije nego što je krumpir u 17. stoljeću uzurpirao svoju poziciju, svestrani pastrnjak bio je primarno povrće sa škrobom u Europi, gdje se konačno vratio u korist.

Čvrsti korijen ima debela ramena koja se brzo sužavaju do uskog vrha. Izvana je poput mrkve i zahtijeva guljenje, ali iznutra ima nevjerojatno slatko, gusto, blijedo bijelo meso koje, nakon što se skuha, postane mekano i kremasto.

Da biste ga pripremili, najprije ga ogulite guljačem za povrće ili oštrim nožem, a zatim ga narežite na kriške, kockice ili štapiće, kako recept pokazuje. Paštrnjak možete tretirati kao pečenje krumpira, pržiti ga, zgnječiti ili ispeći.

CELERY ROOT

Korijen celera, ponekad označen, ima sjajno oštar okus i aromu celera. Može se koristiti sirovo ili kuhano, a sastojak je koji definira jedno od mojih omiljenih jela, ukusnu remouladu od korijena celera u francuskoj salati. Pravi se s julienned korijenom celera ubačenim u preljev od majoneze s okusom senfa.

Okrugli kvrgavi korijen ima zastrašujuću grubu, dlakavu smeđu kožu, koju je potrebno odrezati, otkrivajući netaknuto bijelo meso. Najbolje je koristiti oštar nož za rezanje, ali čak i tada je to teško zbog gumba i vrhova.

Nakon što se ogulio, korijen se može naribati, nasjeckati ili oljuštiti i koristiti sirov. Ili se može isjeći na kockice ili narezati i skuhati poput krumpira - pasirati, peći, pržiti ili pretvoriti u gratine.

Prilikom odabira korijena celera izvažite ga u ruci. Zbog svoje veličine trebao bi biti težak. Ako se to ne dogodi, vjerojatno će imati šuplju jezgru i nešto brašnasto meso.

JERUZALEMSKI ARTICHOKES

Često se prodaju pod marketinškim imenom "sunchoke", ali to uopće nisu artičoke. Umjesto toga, kvrgavi, kvrgavi gomolji članovi su obitelji suncokreta. Nadimak Jeruzalem najvjerojatnije je izveden iz talijanske riječi za suncokret - girasole.

Gomolji su veličine od šake do malog prsta i prekriveni su tankom crvenkastom ili smeđom kožom. Koža se može ukloniti guljačem za povrće ili oštrim nožem (bolji alat ako su jako neravni jer nož može doprijeti do pukotina). Okus im je istovremeno orašast, blag i sladak s primjesom citrusa.

Poput korijena celera, artičoke iz Jeruzalema mogu se koristiti sirove ili kuhane. Kad su sirovi, hrskavi su, tekstura im nalikuje jicama i vodenim kestenima. Poput krumpira, oni su škrobni i dobro se gnječe i pirjaju.

TELETINSKI RASPOLOŽENJI S PARSINPSOM

Teleće koljenice jedan su od mojih omiljenih komada mesa. Njihovo bogatstvo povećava se kuhanjem s pastrnjakom i porilukom, dok kapari na kraju dodaju opipljivu ravnotežu okusima. Podsjetite restorane da izvade ukusnu koštanu srž u svakoj kriški.

SASTOJCI:

- 2 kilograma telećih koljenica, izrezanih na 4 dijela, svaki debljine oko 1 1/2 inča

- 1 žličica svježe mljevenog papra

- 1/2 šalice suhog šerija ili suhog bijelog vina

- 1/2 žličice nasjeckanog svježeg timijana ili zimnice

- 1 žlica kapara, isprana

UPUTE: Zagrijte pećnicu na 350 stupnjeva.

Izrežite sav bijeli i otprilike jednu trećinu blijedozelenog dijela poriluka na 1/2-inčne ploške.

Otopite maslac u teškoj tepsiji otpornoj na pećnicu na umjerenoj vatri. (Tepsija bi trebala biti tek toliko velika da drži koljenice u jednom sloju.) Dodajte poriluk i češnjak i pirjajte dok ne omekša i postane proziran, 3 ili 4 minute. Maknite s vatre ostavite sa strane.

Zagrijte maslinovo ulje u tavi na srednje jakoj vatri. Brašno stavite na list voštanog papira ili aluminijske folije. Teleće koljenice uvaljajte u brašno, pa ih pospite polovicom soli i paprom.

Kad se ulje zagrije, dodajte koljenice, oštro zapekući sa svih strana. Vratite poriluk na vatru, a na njih u jednom sloju stavite koljenice.

U tavu izlijte sve osim oko 1 žlice masti, pa je vratite na vatru. Dodajte šeri, ostružući sve komadiće koji se drže za dno posude. Dodajte goveđu juhu, majčinu dušicu, lovorov list te preostalu sol i papar. Pustite da zavrije, pa prelijte preko poriluka i koljenica.

Stavite u pećnicu i pecite 1 1/4 sata, podlijevajući svakih 20 -ak minuta. Dodajte pastrnjak okrećući ga u tekućini. Vratite se u pećnicu i pecite još oko 45 minuta, dok se meso lako ne izvuče iz kosti i dok se pastrnjak ne može lako probušiti zupcima vilice. Ako ispari previše tekućine, dodajte još malo goveđe juhe. Izvadite iz pećnice i umiješajte kapare.

PO SLUŽBI: 400 kalorija, 30 g proteina, 34 g ugljikohidrata, 13 g masti (5 g zasićene), 121 mg kolesterola, 727 mg natrija, 6 g vlakana.

TOPLI JERUZALEMSKI ARTICHOKE & SALATA SA PROSCIUTTO pojačalom

Slatki, blago orašast, pomalo citrusan okus jeruzalemske artičoke ovdje je pojačan s malo limunovog soka i ukrasom od oraha. Artičoke se dinstaju tek toliko da ih zagriju i malo oboje, ostavljajući ih i dalje lagano hrskavim. Ovo je prekrasna salata s blijedo-bjelokosnim tonovima korijena naglašenim komadićima špinata i pršutom u ružičastim nijansama.

SASTOJCI:

- 1 1/2 do 2 žlice ekstra djevičanskog maslinovog ulja

- 2 žlice mljevene ljutike ili luka

- 1/2 žličice svježe mljevenog papra

- 1 do 2 žličice svježe iscijeđenog soka od limuna

- 2/3 šalice julienned listova špinata

- 2 unce pršuta, narezanog na tanke trakice

- 1 1/2 žlice prženih komada oraha

UPUTE: Ogulite i tanko narežite jeruzalemske artičoke. Trebali biste imati oko 2 šalice.

Zagrijte ulje u tavi na srednje jakoj vatri. Dodajte ljutiku i pirjajte samo dok ne postane prozirna. Dodajte jeruzalemske artičoke i pirjajte 2 do 3 minute, dok na rubovima tek počnu blago peći. U tavu dodajte papar i sok od limuna i maknite s vatre.

Jeruzalemske artičoke složite na tople tanjure za salatu. Ravnomjerno rasporedite špinat i pršut po tanjurima i ukrasite orasima.

PO SERVISIRANJU: ​​155 kalorija, 7 g proteina, 15 g ugljikohidrata,

CELERY ROOT & amp MASIRANI KROMPIR

Ovo je ukusna varijacija pire krumpira. Obožavam ove s pečenom piletinom i prilogom od špinata na pari.

SASTOJCI:

- 4 ili 5 velikih krumpira koji se kuhaju, ogulite i narežite na 5 ili 6 komada

- 1 korijen celera, oguljen i narezan na 6 do 8 komada

- 3 ili 4 žlice maslaca

-1/2 do 3/4 šalice mlijeka, pola i pol ili vrhnja

- 1/2 žličice svježe mljevenog papra

UPUTE: 1 žličicu soli stavite u lonac s nekoliko litara vode. Dodajte krumpir i korijen celera i zagrijte do vrenja na srednje jakoj vatri.

Kuhajte oko 20 minuta ili dok krumpir i korijen celera ne omekšaju.

Dobro ih ocijedite i vratite u vruću posudu za kuhanje.

Dodajte maslac i mlijeko i dobro zgnječite gnječilicom za krumpir ili električnom miješalicom, dodajući mlijeko u željenu konzistenciju.

Začinite preostalom soli i paprom. Služi 6.

PO SLUŽBI: 150 kalorija, 3 g proteina, 20 g ugljikohidrata, 7 g masti (4 g zasićene), 18 mg kolesterola, 483 mg natrija, 1 g vlakana.

CELERY ROOT & amp JUHOVA JUHA

Ovo je izdašna juha, savršena za hladan zimski ručak ili večeru.

SASTOJCI:

- 1/2 žličice soli + sol po ukusu

- 1 poriluk, uključujući nježni blijedozeleni dio, dobro opran i mljeven

- 1 korijen celera, oguljen i sitno narezan

- 4 šalice goveđe ili juhe od povrća

- 1 šalica špinata sa stabljikom

UPUTE: Pomiješajte ječam, 1/2 žličice soli i 3 šalice vode u loncu i pustite da zavrije. Smanjite vatru na nisko, poklopite i kuhajte dok ne omekša, 1 do 1 1/2 sata.

Maknite s vatre, ocijedite i ostavite sa strane.

Otopite maslac u velikoj tavi ili loncu za juhu na umjerenoj vatri.

Dodajte poriluk i korijen celera i pirjajte dok poriluk ne postane proziran, 3 do 4 minute.

Dodajte juhu i 2 šalice vode i pustite da zavrije na jakoj vatri.

Smanjite vatru i pirjajte dok korijen celera ne omekša, 10 do 15 minuta. Maknite s vatre i malo ohladite.

Polovicu juhe grubo propasirajte u blenderu ili kuhaču, pa vratite u lonac.

Dodajte rezervirani kuhani ječam, pola i pol, mlijeko i špinat te stavite na umjerenu vatru.

Pirjajte dok juha ne postane vruća, a špinat samo uvene. Začinite solju.

PO SLUŽBI: 200 kalorija, 9 g proteina, 24 g ugljikohidrata, 9 g masti (5 g zasićene), 25 mg kolesterola, 382 mg natrija, 4 g vlakana.

CELERY ROOT, MACHE & amp. KRVNA NARANČANA SALATA

Ovo je salata koja privlači pažnju jer korijen celera poprima živu boju preljeva u soku od naranče. Oštar, opor korijen celera čini ukusnu kombinaciju okusa s orašastim macheom i slatkim narančama.

SASTOJCI:

- 3 žlice sitno naribane korice naranče

- 1 žlica octa od šerija

- 2 do 3 žlice orahovog ulja ili ekstra djevičanskog maslinovog ulja

- svježe mljeveni papar po ukusu

- 4 šalice machea ili miješanog zelje za bebe

UPUTE: Ogulite korijen celera i pomoću mandoline, ako ga imate, narežite korijen na tanke trakice.

Stavite u zdjelu ledene vode. Staviti na stranu.

Iscijedite i ocijedite sok od 1 naranče u malu zdjelu. Dodajte pola korice naranče, ocat, orahovo ulje i papar.


Briciole

Nova hrana #38: finale (čitanja i recepti)


Između dana kada sam najavio 38. izdanje Novel Food -a i danas se svijet u kojem živimo promijenio. Jedan od nuspojava skloništa, nešto što mnogi od nas sada rade, je obnavljanje pozornosti prema aktivnostima u zatvorenom prostoru, poput čitanja i kuhanja. Stoga mi je zadovoljstvo pružiti niz prijedloga za oboje.

Grupa blogerica o hrani koja voli knjige dala je svoje postove, a svaki opisuje djelo napisanih riječi i jelo koje je čitanje inspiriralo. Pozivamo vas da mi se pridružite na književnoj/kulinarskoj turneji. Za svaki doprinos nudim mali zalogaj da vam probudim apetit: slijedite vezu kako biste pročitali pojedinosti napisane riječi i jela koje svaki sudionik opisuje. We hope you'll be inspired.

Debra of Eliot's Eats read Pomegranate soup by Marsha Mehran
and made Elephant Ears

"The amount of food in this book is staggering. There’s so many herbs and spices, Persian food, Italian food and Irish food, I just couldn’t keep up. I really wanted to try the red lentil soup (that lead so many people into the cafe) or the pomegranate soup of the title. I had, however, about over-souped The Hubs recently so I decided on a sweeter recipe: Elephant Ears. They were interesting. I did not roll mine thin enough so they were more doughy (read donut) than a thinly fried treat. We did enjoy the flavor (but, again, the rosewater became more pronounced a day later)."

Reading The Blue Zones Kitchen by Dan Buettner
inspired Debra to prepare a Minestrone

" I’ve been intrigued by the whole Blue Zones phenomenon for a while now. these are areas where the life expectancy and health is above that found in the rest of the world. Their longevity experiences do go beyond food though. In these areas—Sardinia Okinawa Loma Linda Ikaria, Greece and the Costa Rican Peninsula of Nicoya—it’s the entire lifestyle and sense of community. They walk where they need to go and grow what they need to eat—'their surroundings nudge them into the right behaviors' (19). It was definitely soup weather so I tried one of three hearty minestrone recipes from the Sardinian section."

Reading Saint Louis Days, Saint Louis Nights by the Junior League of Saint Louis
inspired Debra to prepare a Linguine artichoke prosciutto

"I started collecting [Junior League cookbooks] in my twenties after mom bought one from Iowa. I loved the menus and the entertaining slant to each of them. From then on, I would try to pick up a Junior League cookbook in whatever city we were in. I picked up Saint Louis Day, Saint Louis Nights when I had to be the accompanying administrator on a band trip. This recipe sounded like the perfect dish for a Saturday night dinner. a delicious pasta that comes together pretty quickly."

i Blue Eggs and Yellow Tomatoes by Jeanne Kelley
inspired a Carrot Salad with Olives

"I had the occasion to meet Kelley during my brief and anticlimactic appearance at a Cooking Light cook-off in 2009. I’ve made a few recipes, but the most recent one was a riff on a carrot salad. We had company here for lunch and I needed something quick and easy with ingredients I had on hand. (I certainly wasn’t running back to the grocery store with the hoarders!). There’s also a brief primer on starting a backyard flock (for blue eggs) and designing an edible garden (for yellow tomatoes)."

Claudia of Honey from Rock read Shroud for the Archbishop by Peter Tremayne
and was inspired to bake St. Patrick's Day Oat Scones

"I'm thrilled when I come across a new book series (new to me anyway) that is absolutely terrific, full of fascinating history, great characters, a mystery to be solved, well written and even with some humor and romance. [like the] Sister Fidelma Mysteries. She is. an Irish advocate and judge who is called upon to investigate a tricky and politically sensitive murder, while on an assignment in Rome. Oatcakes are mentioned in the series, as well as porridge, however, it was the oatcakes that caught my fancy (which I remember mainly from the first book as this second one takes place in Rome). I decided to make a version based on my standard scones recipe, using ground oats in place of half the flour, with the addition of raisins, cinnamon and nutmeg. & quot

Marg of The Adventures of an Intrepid Reader read Pomegranate soup by Marsha Mehran
which inspired her to make Persian Drizzle Cake

" I loved all the food content, the descriptions of the way that Marjan in particular nurtured those around her through her food. I liked that there were a number of recipes included in the book, and enjoyed the almost magical realism feel to it, focusing on the power of food to change the way that you are feeling. I guess I would call it magical realism lite for want of a better term. Overall, it's a readable book, without being amazing. I chose to top my cake with Turkish Delight Easter eggs rather than rose petals. & quot

"The novel involves time travel. Food is not really a central theme in this mind-bending and often beautifully written book. (Well, perhaps it’s not mind-bending for everyone. But anything that involves time travel tends to hurt my head.) There are repeated mentions of lemon tarts and grilled cheese sandwiches though. I do love both of those things. But I have a weak spot for grilled cheese sandwiches. I always have. The sandwiches were perfect. Every bite savoured. None wasted."


Cathy of Delaware Girl Eats read Pomegranate soup by Marsha Mehran
and prepared Red Lentil Soup

"Author Mehran writes about lentil soup: 'Red lentil soup, although quite seductive in scent, is as simple to make as its name suggests. In the recipe book filed away in her head, Marjan aways made sure to place particular emphasis on this soup's spices. Cumin added the aroma of afternoon lovemaking to the mixture for instance'. Now that's quite a statement. I cut this recipe in half from what was published in the book. This was totally enough to feed more than a few people."

Judy of Judy's Gross Eats was inspired by The Second-Worst Restaurant in France by Alexander McCall Smith
to bake Dorie Greenspan’s Around My French Table Cherry Clafoutis

"It’s the second in the Paul Stuart Series. After a bout of food poisoning, he finds himself drawn into the challenge of turning the restaurant into the Second-Best restaurant in France. One new dish that goes on the menu is Griotte Cherry Clafoutis. Griotte cherries are simply canned/jarred sour morello cherries, available at Trader Joe’s. It doesn’t take much time or effort to create this delicious dessert, and having the jar of cherries in the pantry means it can be put together and baked in no time at all."

Simona of briciole read Pomegranate soup by Marsha Mehran
and prepared Persian herb and greens frittata

" I was particularly intrigued by the description of 'a good apple khoresh, a stew made from tart apples, chicken and split peas' (page 60 of the hardback edition), but while I was searching for a recipe for that, I read about Kuku Sabzi, a kind of herb frittata traditionally prepared for Nowruz, the Iranian New Year that is celebrated on the spring equinox. The idea is that you can use greens and herbs you like and have available. A different combination means a different flavor, so this is a recipe that can be repeated without becoming boring. & quot

Simona also read Winter Cottage by Mary Ellen Taylor
and prepared a Chia pudding with blueberries

" Reading descriptions of the landscape was one of the book's attractions. I also liked how the three connected stories unfolded chapter by chapter. While I was reading the book, my husband and I had dinner at a restaurant that offered chia pudding as dessert. Tasting a spoonful reminded me that I like chia pudding. I decided to work some more on my own version. Also around the same time I enjoyed eating fresh blueberries, so I knew whatever I made would have blueberries."

My special "thank you!" to the event's contributors: I hope you enjoyed participating as I do hosting the event.

You will find a link to this roundup and to those of all the earlier editions on this page. If you are looking for additional reading suggestions, head over to the Cook the Books Club website. For the February-March edition, which I am hosting, we are reading Pomegranate Soup by Marsha Mehran. For the April-May edition we will read Hippie Food by Jonathan Kauffman.

The next edition of Novel Food will be in the summer: stay tuned for the announcement. In the meantime, take good care of yourself, your loved ones and your fellow citizens by observing health officials' instructions, read good books (maybe with the next Novel Food in mind), cook good dishes, and savor life's flow in its myriad expressions.


Yelp Houston

Hey, all. Valentine's day is coming up and, try as I do, I never seem to get it right. Anybody know of a few romantic places to go or things to do? Appreciate it.

Ouisie's Table is one of the best. They serve Chateau Briand and have folks walking around seranading the tables. And when the valet brings your car, there are Valentine's Day cookies for you. P-I-M-P

Coco's should be involved. Yesterday alone I saw so many couples getting crepes I wanted to gag!

If you want a romantic dinner in a restaurant, do it the day before Valentine's day. Valentine's day (like New Year's Eve and Mother's Day) are insane days at restaurants, and you won't get any establishment's best effort.

  • Anthony H.
  • Northern Quarter, Manchester, United Kingdom
  • 27 friends
  • 226 recenzije

Ibiza always gets the romantic vote

I had a lovely romantic dinner with my wife last Valentine's Day at Jimmy Wilsons. The key to the evening was that we arrived very late (9:30) and avoided all the crowds and craziness alluded to above by Albert.

Apart from restaurants? The meal is nice, but where should you go after that? I'm thinking dancing. Of course tou can do both at Sambuca.

Thanks, guys. Appreciate it.

I just gave up a 8:30 PM reservation at Michaelangelo's for Valentine's dinner ($150/couple) to do something more original. Two friends and I are going to cook a gourmet dinner for our wives together. I've got the appetizer. I was thinking of making a salmon tartare with home-made mayonnaise. Ima li još kakvih ideja?

Dolph, that is the sweetest thing evar! Save me the leftovers.

Chris, Lucio's BYOB! It's my fave.

@Dolph: Artichoke hearts cut in half, wrapped with prosciutto, put in a pan, pour heavy whipping cream over so that they are almost covered, sprinkle gorganzola cheese and pine nuts on top, bake at 350 for 30-35 mins. Fantastic.

@ Clinton: Wow! Love artichoke hearts and pine nuts. This sounds delicious.

I think this would be fabulous to have at any time of the year.

@ Dolph: If you make this, let us know how it turns out (both dish-wise and the guest reaction).

Then you would love that dish Edgar and it is great for anytime.

I'm thinking UYE this Valentine's at Dolph's.

@Clinton and Edgar: I think I'm going to go with both the tartare and Clinton's suggestion. I definitely will provide feedback after the event. Uh. UYE at my place? Sorry, dudes. The intent is to get my lovely wife amorous. "The more the merrier" doesn't work too well in this regard. lol

@Dolph: We understand. If you do my suggestion, make sure that you cut the slices of prosciutto in half long ways. I'm excited to hear what you and your lovely think about them. Uživati.

  • Anthony H.
  • Northern Quarter, Manchester, United Kingdom
  • 27 friends
  • 226 recenzije

Alex - Za Za Hotel Spa is doing a couples deal which includes all the treatments and brunch. If you are quick you can grab my booking cos I just cancelled.

Just out of curiosity what was the deal at the Za Za Hotel Spa? Sounded like it would be $$ so I didn't call.

I'm going to be in the corner of my bedroom on the floor in the fetal position listening to one of my cry tapes.

Chis Enjoy, we were just there the first part of January for our anniversary. It was very good
We tried A Study in Tuna
Raw Ahi Tuna done 3 ways
Carpaccio
Tartar
and rolled in cracked black pepper
I still dream about the Tuna, as well as the steamed mussels in Shiner Bock and toasted Ancho from Reef.

Chris . isn't your finace` on yelp aswell? .. so .. won't she be reading this and perhaps it would
ruin the surprise?

Unless its not a surprise

Know any places that stay open later? I don't get off work until 9 PM. I figure I'll go out tomorrow instead.

David - i just made a reservation at nelore's for 10pm. I haven't been there, but hear very good things about it if you're still looking for a place that's open later.

@Amy I looked at their website and it says it closes at 10 are they staying open later just for valentines?

David--yep! At least I hope so, I made reservations for 10pm on Valentine's Day. that was the only time they said they had available. So it sounds like they'll be extending their hours :) Hope this helps!

Grr. I hate Valentines Day, it is so overrated. Just get the stupid holiday over already!

I'm just looking forward to hanging out with my boyfriend. doing things that we usually do. We're going to steer clear of all the cheesy overcompensating events/hangouts and go to our favorite chill bars and have a barroom game competition. We'll cook a nice diner of course. I'm thinking scallops seared in truffle oil with bacon. but no clue for the sides yet. Hmmmm. maybe a risotto of some sort?

Good luck everyone. went to Ruggles on my last VDay a few years back and it was sooo crazy busy, I refused to do that whole thing again.

@Clinton - I found the "official" recipe for Artichoke-Prosciutto Gratin online. You're instructions were right on. I'm going out shopping now to get all the ingredients.


What toppings can you put on a baked potato?

This baked potato recipe is very versatile, and you can substitute any of your favorite toppings that you already have in your pantry, or toppings that you find at your local supermarket. The Spanish inspired toppings are the best part of this potato recipe, and I always recommend using the best quality products available because this makes a big difference in taste and flavor. Get inspired with food from other countries. Here are some topping ideas:

  • Mexican style baked potato: use toppings like Mexican Crema, roasted or fresh corn, Monterey Jack cheese, salsa verde, and chorizo. Also, create other combinations with chopped cilantro, chopped tomatoes, jalapeños, chopped red onions, avocado or guacamole.
  • Greek style baked potato: use toppings like oregano, feta cheese, Greek yogurt, roasted red pepper spread or chopped roasted red pepper, Kalamata tapenade or chopped Kalamata olives.
  • Middle Eastern style baked potato: use toppings like labneh cheese, za&rsquoatar, sumac, roasted eggplant, Aleppo pepper, chopped Kebab/kabobs or chopped kibbeh.
  • Italian style baked potato: use toppings like mascarpone cheese, chopped artichoke, prosciutto, truffle or any of these chesses: Parmigiano-Reggiano, fontina, or pecorino.
  • French style baked potato: use toppings like crème fraiche, niçoise olives, ratatouille, gruyere cheese, caramelized onions or mushrooms.

I&rsquom pretty sure you guys will enjoy this Spanish style baked potato as much as I do. With a perfectly crispy skin, and a creamy and fluffy interior, this recipe will become a hit with your family or with your friends at that special dinner party.


Tuesday, November 25, 2008

PiePiePiePie Part 4: Bourbon pecan pie

11:51: it's in the oven would that the julep were so simple!

11:45: Toasting pecans also observing the chilling of the mint julep pie. we are not yet convinced.

11:38: zesting, zesting, zesting.

We are, unsurprisingly, behind schedule, but we're struggling to catch up. At the very least, we plan to get the Bourbon Pecan Pie ready for action.

Oh, yeah, here's the recipe! We got it from here, the great nexus of recipes. All hail!

1 Butter Pie Crust Dough disk
1 šalica (pakirano) zlatno smeđeg šećera
1 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 velika jaja
4 tablespoons bourbon, or to taste as appropriate
2 tablespoon grated orange peel
1 žličica ekstrakta vanilije
1/4 žličice soli
2 cups pecan halves (about 9 1/2 ounces), toasted

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under crimp edges decoratively. Stavite u hladnjak na 1 sat.
Preheat oven to 375°F. (I know you're supposed to do this part, but I rarely bother and it always comes out just fine: Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans.) Bake until golden brown, pressing with back of fork if crust bubbles. Transfer pie crust to rack. Maintain oven temperature.
Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour.

PiePiePiePie Part 3: Mint Julep Pie

12:19 am: Biscuit here: Three out of three people think that the mint julep pie is effing delicious. . Now we just need to figure out how to make it pretty. Ideas are already percolating. More details tomorrow when Mint Julep Pie Mark II comes out, and we post the recipe. Yessssss!

11:57: So far, so not quite what we were after--at least aesthetically. Stay tuned, we try again in the morning. Tips and tricks on how to bend a custard pie to your will totally appreciated.

11:19: I should not be trusted with custard. We think we can salvage the mint julep pie, but it may yet turn ugly. stay tuned.

10:58: Biscuit here. I redid the ganache with less cream, and the custard is on the makeshift double-boiler, but we may have had some crossed signals with regards to the "half-batch" we were going for, and it might or might not be thickening. This is totally the most fun dessert of the night!

10:46 the milk is scalding i get schooled on how to blend egg yolks and sugar biscuit creates a non-ganache that is really closer in personality to the best hot chocolate you've ever had.

9:25 : I'll be honest--this dessert is the wild card. We found ourselves with a large bottle of bourbon and a ridiculous pile of mint, and figured that the best way to dispose of both surpluses was to make a dessert from them specifically, a pie modeled after that favorite of mine, the mint julep. The problem was that we had no recipe to riff off of, which meant that not only were we responsible for the art of the project, but the chemistry as well. Tako. we're experimenting here. Tonight's live blog will cover our testing phase if we find something that works, we'll make a proper batch tomorrow.

PiePiePiePie Part 2: Baileys White Chocolate Cheesecake

If I recall correctly, according to Alton Brown, the humble cheesecake is in fact not a cake, but a pie, so I feel fully justified in including this in the Pie category.

We've been making this one for a few years, and what isn't eaten immediately will transmogrify over the next day into the single most coveted leftover EVER. I won't bother denying that I have been caught sitting in my pajamas watching TV, with the entire remains of this cheesecake in my lap. The white choco and the Baileys are spectacular.

Bailey's White Chocolate Cheesecake

1 graham cracker crust (see previous), in a 10 inch springform pan
1 1/2 lb cream cheese
3/4 c sugar
3 jaja
1/3 (or 2/3!) c Baileys -- I tend to splash in extra
1 žličica vanilije
3 oz (although I always use more) good white choco -- Callebaut is my fave here

Beat the cream cheese and sugar together in a large bowl. Electric mixers work well, but I prefer to use a large wooden spoon and elbow grease the moment when it comes together and goes creamy is like magic. In a separate bowl, whisk up the eggs, Baileys and vanilla, even if you think it's weird to pour Baileys into eggs. Pour the egg mixture into the cream cheese and stir up until well mixed and creamy again. Pop in the white choco, stir up, and pour into the graham cracker crust.
Bake at 325 F for about 50 minutes to an hour, until the edges are puffed up and the middle is dry. Garnish, if you really feel you need any, with crushed pecans.

PiePiePiePie, Part 1: 40-proof pumpkin pie.

This one tends to go pretty smoothly (knock on wood). A few field notes:

1. I don't measure my spices in this thing. I used to smoke, so I run on the assumption that everyone who will be eating this pie suffers from a similarly depressed state of taste--thus, spices are hiiiiiiigh.

2. The liquor used is entirely at your discretion--I have, in times past, used bourbon, frangelico, butterscotch schnapps, and rum. The latter is really my favorite, as it adds a certain piratical bent to my humble pastry--and anything that makes me say "Arrrr!" is a good thing.

1/2 batch butter pie crust (enough for an open-top pie)

  1. In a large bowl, lightly beat the eggs.
  2. Add the pumpkin
  3. Add the cream and liquor
  4. Add the sugar
  5. Add the spices (to taste) and salt
  6. Mix everything thoroughly, then pour into your prepared pie crust.
  7. Bake at 425 degrees for 15 minutes then, reduce heat to 350 degrees, and cook for a further 40-50 minutes, or until a knife inserted in the center comes out clean. Cool on rack for min of two hours. Refrigerate till serving.

Step 1: Pie crusts.

"There's something about the smell of butter." --Shiv

7:04 : We begin the important underpinnings of our sweet and delightful treats: the crusts. Biscuit's on your pate brisee, I'm pulverizing graham crackers. I get to play with Biscuit's 10-cup food processor I fully expect to be unseated by its RAW POWER.

  1. Pulverize the first three ingredients in your food processor until you have fine crumbs
  2. Mix the butter in until it becomes slightly sticky.
  3. Press into desired pans, lightly buttered

For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.

1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 žličice soli
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes use a higher fat content European-style butter like Plugra for wildly-enhanced flakiness
3 tablespoons (or more) ice water

Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball flatten into disk. Wrap in plastic refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)

Apologies for our terseness, but we've got some shit to do. I'm sure you understand. )

Game On!

The Herb Butter Is In The Fridge


Have you ever made food that was more ritual than recipe? The kind of food where you know you could take shortcuts, and get the exact same results, but you don't actually want to? The herb-infused butter for my Herb-Roasted Turkey (you'll see this one in full on Thursday!) fits the bill exactly. After the groceries come in, it's the first thing I make. A simple combination of finely-chopped thyme, parsley, and sage, the flavors and rich, green aromas intensify beautifully if made ahead and left in the fridge for a few days.

But as I said: ritual over recipe. The following provides a little insight into both the fine art of making a quality herb butter, and my occasional food-related delusions.

1) Get everything out of the fridge that you're going to need. Two sticks of butter, and a large bunch each of fresh thyme, flat-leaf parsley, sage. By the time you're done dismantling the herbs, the butter will have softened perfectly.

2) Dig around in your cupboards until you find the perfect metal bowl. The little bowl you see pictured above was lucky enough to have been chosen the first year I made this, and as such, I refuse to use anything else. It's a little too shallow for anything else, even scrambling a few eggs, so this butter is really the only reason I have kept the bowl with me through four moves.

3) Start with the thyme. After you rinse the thyme, pat it as dry as you can. I've even left it sitting out for a little while to dry properly -- it makes the later chopping much easier, and I try to avoid adding additional moisture to the finished product. But that's easy picking these tiny leaves off of their stems is what takes the most time. I'm serious. I was picking leaves through The Rachel Maddow Show, The Daily Show, The Colbert Report, and an episode of Futurama. This is because I insist on picking the leaves off the stems individually, instead of just ripping them off all in one go, like a normal person might do, by pinching the top of the stem and pulling your fingers down along it. While I fully realize that getting bits of tiny, tender stem from the longer leaves totally wouldn't matter, I have decided that the extra, invisible ingredient into this butter is a couple of hours of unblinking attention and love. I have made matters worse for myself by also deciding that the tiniest leaves are the ones that taste the best, so I tend to take extra effort to get as many of them as I can. You should end up with a pile of leaves that looks like this (left: whole thyme, right: deconstructed thyme):

4) Now chop. It does help if you patted your thyme dry -- it stops the tiny leaves from sticking like mulch all over your knife.

5) Keep chopping. We want this extra-fine. It should look like coffee grounds. green ones.

6) Now for the parsley. Rinse, pat dry, as above. Again, I spend too much time picking the individual leaves of of the stems, but this only takes about five minutes, as the parsley leaves are approximately ten thousand times larger than a thyme leaf. Chop as above -- extra fine.

7) The sage is up. Repeat as before. While I generally try for the same volume of each herb, post-chop, I usually can't resist adding extra sage anyway.

8) Pop all of these into your perfect metal bowl. (See? Isn't it perfect? It's so shiny!)

9) Add about 1 tsp each of salt and fresh-ground black pepper, and drop in the two sticks of now marvelously softened butter. Mash everything together -- it's easiest if you use the back of a spoon against the side of the bowl. You'll be left with a glorious mound of perfect, verdant, marvelously-scented herb butter. Cover and store in the fridge until Thanksgiving, being sure to take it out and smell it a few times a day until then.

Of course, in this case I'm going to be using this butter with my turkey (and as a finisher for the gravy), but it works wonderfully in more day-to-day applications as well -- I bet a grilled cheese sandwich, buttered on the outside with this, would be spectacular.

For those of you unwilling to adhere strictly to the Doctrine of the Buttery Faith, the simple version is below. You could probably even do the chopping bit in a food processor, and have the whole thing knocked out in five minutes.

Herb-Infused Butter
Adapted (as are many of my favorites) from Bon Appétit, November 2000, by way of epicurious.com.

2 sticks of softened butter
3 tbsp finely-chopped fresh thyme
3 tbsp finely-chopped fresh parsley
3 tbsp finely-chopped fresh sage
1 tsp each salt and freshly-ground black pepper


(6 prosječan broj glasova: 5.00 od 5)

  • Autorica: Sonja Overhiser
  • Vrijeme pripreme: 5 minuta
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6
  • Dijeta: vegetarijanska

Opis

This vegetarian French onion soup is the ultimate comfort food! It’s got the rich flavor of the classic, topped with a golden crust of cheese.

Sastojci

For the caramelized onions

  • 2 žlice maslaca
  • 3 pounds yellow onions ( 5 medium)
  • 1 žličica košer soli
  • 1/2 cup dry sherry (or white wine)
  • 1 tablespoon flour

For the soup

  • 2 žlice maslaca
  • 8 ounces mushrooms
  • 1 carrot
  • 2 celery ribs
  • 6 garlic cloves
  • 8 cups water
  • 2 žlice paste od rajčice
  • 1 žličica svakigarlic powder and onion powder
  • 1 teaspoon vegan Worcestershire sauce (purchased or use this substitute)
  • 2 žličice košer soli
  • 6 slices Swiss or Gruyere cheese (or shredded)
  • 6 tablespoons grated Parmesan cheese
  • 6 large or 12 small slices bread, sliced about 1/2 ” thick

Upute

  1. Caramelize the onions: Thinly slice the onions about 1/8-inch thick. In a soup pot, heat the butter over medium high heat. Add the onions and sauté for 8 to 10 minutes, stirring often, until very soft and just starting to brown on the bottom. Reduce to medium-low heat and stir in the kosher salt. Cook for 40 to 45 minutes, stirring every 5 to 10 minutes and adjusting the heat so they continue to cook slowly without burning. The mushrooms will change from raw to golden to light brown to very dark brown, and reduce in volume by about 1/4. (Make ahead tip: Make the caramelized onions in advance and refrigerate until ready to make the soup. Reheat in a pan and go to step 3.)
  2. Meanwhile, make the homemade broth: Slice the mushrooms. Wash and cut the carrot in half length-wise, then into large chunks. Cut the celery into large pieces. Smash and peel the garlic. In a second pot, heat the butter over medium heat. Add the mushrooms and sauté until browned, about 6 to 7 minutes. Add 8 cups water, kosher salt, and vegetables. Bring to a boil and simmer for 30 minutes. (Make ahead: Make the broth in advance and refrigerate until serving. Then warm before proceeding to Step 3.)
  3. Simmer the soup: When onions are very reduced and dark brown, stir in the sherry and deglaze the pan by scrape all the bits off the bottom of the pan. Sprinkle with the flour and stir until the onions are coated. Strain the homemade broth into the onions (discarding the vegetables). Add 1 cup water and bring to a simmer for 2 minutes.
  4. Broil the topping: Place the soup into 6 oven-safe small bowls or ramekins. Preheat a broiler to high or an oven to 400 degrees Fahrenheit. Top with bread slices (about 1/2-inch thick), 1 slice Swiss or Gruyere cheese, and 1 tablespoon grated Parmesan per bowl. Broil 1 to 3 minutes (or bake for 20 minutes) until the cheese is melted and browned. Place on a plate and serve immediately, taking care since the bowls are very hot.
  • Kategorija: glavno jelo
  • Metoda: Štednjak
  • Cuisine: French

Keywords: Vegetarian French onion soup, French onion soup, How to make French onion soup