Thursday, December 24, 2009
Monday, December 21, 2009
Stir-Fried Pork, Scallions, and Peppers in Garlic Sauce
¾ pound pork tenderloin, cut into thin strips
2 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
3 medium garlic cloves, minced or pressed
1 tablespoon grated fresh ginger
5 teaspoons peanut or vegetable oil
1 cup scallion whites, sliced on the bias into 1-inch pieces
2 medium red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips
1 ½ cups scallion greens, sliced on the bias into ½-inch pieces
1 recipe Garlic Sauce
1. Toss the pork with the soy sauce and sherry in a medium bowl. In a small bowl, combine the garlic, ginger, and 2 teaspoons of the oil.
2. Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the pork and cook, stirring occasionally and breaking up the clumps, until lightly browned, about 2 minutes. Transfer the pork to a clean bowl.
3. Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the scallion whites and cook, stirring occasionally, until tender, about 1 minute. Add the remaining teaspoon oil and bell peppers and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.
4. Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the pork and scallion greens and toss to combine. Whisk the sauce to recombine then add it to the pan and bring to a simmer. Off the heat, toss until the pork and vegetables are well coated with sauce and sizzling hot. Serve immediately.
½ cup low-sodium chicken broth
¼ cup dry sherry
3 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
3 medium garlic cloves, minced or pressed
1/8 teaspoon red pepper flakes
1. Combine all the ingredients except the garlic and red pepper flakes in a small bowl and set aside.
2. Add the garlic and pepper flakes to the garlic mixture in step 1 of the stir-fry recipe.
- FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
- FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
- Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.
Saturday, December 19, 2009
Thursday, November 26, 2009
Ina's Company Pot Roast
Sunday, November 22, 2009
We've always mainly stuck to the recipe that came with the kit from Williams Sonoma. But, this Ina recipe gave us a chance to try a new one. It was very yummy. I added Amaretto instead of the Grand Marnier that the recipe called for. I just prefer the flavor. Our usual recipe uses real vanilla beans and steeps the beans in the cream, so this one was a bit simpler, and just as good. We found a keeper!
Ina's Creme Brulee
Ina's Blue Cheese Souffle
As a result of the craziness of November, I won't be able to get three recipes out of my cookbook of the month choice, partially because of time, and partially because it was so hard to pick just three! So, I'm making it a double month book and will try for 5 or so between November and December. I've chosen The Best Light Recipe, by the fine folks at Cook's Illustrated. I love their extensive testing of recipes to determine what really is the 'best' version of something. Also, Zach just got me a subscription to the monthly magazine as part of my birthday present, so look for some of their regular recipes too!
Saturday, November 14, 2009
Prep time 20 minutes
Cook time 1 hour
- 2 ears corn
- 3 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 1/2 yellow onion, diced
- 3 cups water
- 2 cups milk
- 1 cup cornmeal
- salt and pepper to taste
- 3 tablespoons chopped fresh sage leaves
- 1/2 cup grated Parmesan cheese
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- In a heavy 4-quart saucepan heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent.
- Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
- When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
The Apple Cookbook
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar
4 tablespoons butter
1/4 cup plain yogurt or buttermilk
1 large apple (McIntosh, Golden Delicious are suggested in the book, I used Paula Reds.)
- Sift the flour, baking powder, baking soda, cinnamon and nutmeg into a bowl. Add the sugar and mix.
- Cut in the butter with a pastry blender until the mixture resembles large crumbs. Make a well in the center.
- Beat the egg and yogurt together in a small bowl.
- Peel, core and finely chop the apple. Stir into the yogurt mixture.
- Pour the yogurt mixture into the center of the dry ingredients and, using a fork, stir to form a soft dough.
- On a floured surface, pat the dough into a 1/2 inch thick round and cut into 8 triangles.
- Heat a griddle or heavy skillet over low to medium heat and sprinkle lightly with flour. Cook the scones triangles for 5 minutes, until they are golden brown on the bottom. Turn and cook for 4 minutes longer, serve warm.
Sunday, October 25, 2009
Apple Crumb Pie
from the Apple Cookbook
pastry for a single 10 inch pie crust
5 large apples (Northern Spy, Fuji are suggested in the book, I used Paula Red.)
1 1/2 cups sour cream
3/4 cup sugar
3/4 cup flour
2 teaspoons vanilla
1/2 cup brown sugar
1/2 cup butter
1 cup chopped pecans (I omitted these.)
- Preheat oven to 450. Grease a ten inch pie plate.
- Roll out the pastry and fit it in the pie plate. Flute the edges and refrigerate.
- Peel, core and cut the apples into 1/4 inch slices. Arrange in chilled pie shell.
- In a small bowl, combine the sour cream, sugar, 1/4 cup of the flour, egg and vanilla. Beat until smooth and pour over the apple slices.
- Bake for 10 minutes, reduce the oven to 350 and bake for 30 minutes longer.
- Mix the remaining 1/2 cup flour, brown sugar and butter until the mixture is crumbly. Stir in the pecans and sprinkle over the baked pie.
- Return the pie to the oven and bake 15 minutes longer or until the stopping is golden brown.
Sunday, October 18, 2009
Cheddar Corn Chowder
from Ina Garten, via Food Network
Thursday, October 1, 2009
Wednesday, September 30, 2009
Red Wine Risotto
Giada DeLaurentiis, via foodnetwork.com
Turkey Burgers with Rosemary Garlic Mayo
from Giada DeLaurentiis, via foodnetwork.com
Thursday, September 24, 2009
Horray for my second Barefoot Bloggers post! I have actually made this cake before. Well, technically I guess I ate this cake before, if I remember correctly Zach actually did most of the baking work. We saw it on an episode of Barefoot Contessa back in spring of 2007 then made it for the Easter. It was delicious then, and it's equally delicious now! The coffee is just right thing to add to the chocolate, it really highlights the chocolatee-y goodness of the cake and icing. This is now our standard chocolate cake recipe, I don't think it can be beat! Oh, and as an extra bonus, we always use the rest of the carton of buttermilk to make biscuits! Yum!
Beatty's Chocolate Cake
from Ina Garten, via foodnetwork.com
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
DirectionsChocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Wednesday, September 16, 2009
I made a few changes/substitutions to accommodate what I had on hand or what I couldn't find in the store. I couldn't find fideos, and wanted to use whole wheat pasta, so I used whole wheat thin spaghetti that I snapped in half. I used beef broth since we had some open and chil-I powder instead of chil-E powder, since, again, that's what we had. I think you could definitely substitute in some sausage for the smoked turkey, maybe a fresh chorizo or andouille would work really well. I plan to do that the next time I make it. Also, I used 2% shredded mexican blend cheese, not straight cheddar. With the 2% cheese and whole wheat pasta, I hope it makes it a little more on the healthy side.
from Food Network Kitchens cookbook
* 1/4 cup extra-virgin olive oil, plus extra for pan
* 12 ounces fideos, bundled vermicelli (I used thin spaghetti, broken in half.)
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano, preferably Mexican
* 1 teaspoon New Mexican chile powder
* 1 bay leaf
* 1 1/2 cups canned whole tomatoes
* 1 to 2 chipotles en adobo sauce, minced
* 1 1/2 cups chicken broth, homemade, or low-sodium canned (I used beef broth.)
* 1 teaspoon kosher salt
* Freshly ground black pepper
* 2 cups shredded smoked turkey
* 1 cup coarsely grated cheddar cheese (4 ounces)
* Mexican crema, or sour cream thinned with a bit of milk, optional
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
from Food Network Kitchens cookbook
Peruvian Roast Chicken
from the Food Network Kitchens cookbook
1 head garlic
1 3-4 pound chicken, excess fat trimmed and giblets removed
2 teaspoons kosher salt, plus additional for seasoning
1/2 teaspoon freshly ground black pepper, plus additional for seasoning
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon vegetable oil
Preheat the oven to 425. Remove 5 cloves from the garlic head, then halve the remaining head horizontally. Season the chicken cavity with salt and pepper to taste, then stuff with halved garlic.
Smash the garlic cloves, sprinkle with the 2 teaspoons kosher salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in the bowl and mix with the vinegar, 1/2 teaspoon black pepper and cumin. Rub the garlic mixture on the outside of the chicken. Whisk the soy sauce and sugar together and brush on the outside of the bird. Tuck the wings under the back. Set a V-rack or regular rack in a roasting pan and brush with the oil.
Place the chicken breast side down on the rack and roast until the back is golden brown, 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Baste the chicken with the pan drippings and continue to roast until the breast is golden brown and a meat thermometer in the thigh registers 170 degrees, 20 to 25 minutes more. Transfer the chicken to a carving board and let it rest 10 minutes before carving.
Serve with Aji Verde sauce.
Thursday, September 10, 2009
Birthday Sheet Cake
from Ina Garten via foodnetwork.com
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract (I used 1 1/2 teaspoons almond extract and just a dash of vanilla.)
1 lemon, zested (I omitted this.)
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)
Tuesday, September 8, 2009
Saturday, September 5, 2009
Prep 40 min
Cook 1 hr
1 pound macaroni
1-1/2 pounds uncooked sweet Italian sausage, casings removed
1-1/2 cups caramelized onions
1 quart whole milk
6 tablespoons unsalted butter
6 tablespoons flour
3/4 pound aged Gouda cheese, grated (about 4 cups)
Salt and pepper
Preheat the oven to 350°. In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes.
Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer the sausage to a large bowl and wipe the saucepan clean.
Add the pasta and 1 cup caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming.
Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2-1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.
Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1-1/2 cups cheese on top. Bake until golden and bubbling, about 40 minutes. Remove from the oven and let rest for 10 minutes before serving.
Thursday, September 3, 2009
2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
1/4 cup unbleached all-purpose flour plus 1 tablespoon
1/2 ounce grated Parmesan cheese (about 1/4 cup), see note above
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded Parmesan cheese (about 2 cups) see note above
4 teaspoons olive oil
1 lemon , cut into wedges
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
2. Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.
3. Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.
4. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.