tag:blogger.com,1999:blog-28524016889012053722024-03-12T21:34:14.275-07:00Easton Family Recipeseastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-2852401688901205372.post-20921376686931133462017-03-09T08:52:00.002-08:002017-03-09T08:52:37.269-08:00Bread Salad Dressing
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<br />
<div class="MsoNormal">
Dressing for Bread Salad</div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Dressing </span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I Tbs. sherry vinegar</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 Tbs. rice vinegar</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 TBS shallot bulb, diced</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbs. olive oil</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ lemon, juiced</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 TBS honey</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">hefty
pinch seal salt,</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">crushed
black pepper to taste</span></b><span style="font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></div>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-11411396166616819732017-03-08T20:13:00.000-08:002017-03-08T20:13:27.659-08:00Roasted Yams and Chickpeas<b>Roasted Yams and Chickpeas with Yogurt</b><br />
Adapted from <a href="http://www.amazon.com/gp/product/145212809X/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=145212809X&linkCode=as2&tag=smitten-20&linkId=PL4IO6JIXXZ7VVJG">Gjelina</a><br />
You’re going to end up with more yogurt and more chickpeas than you
probably need — or fewer potatoes. It’s all a matter of perspective,
really.<br />
Serves 2, hungrily, 4, humbly<br />
3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick<br />
1 to 2 tablespoons honey (I used 1; 2 are called for)<br />
1 tablespoon crushed red-pepper flakes (Espelette are called for; I used mild Aleppo)<br />
1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels<br />
4 tablespoons olive oil<br />
1/4 teaspoon smoked paprika<br />
Kosher salt and freshly ground black pepper<br />
1/2 cup Greek-style plain yogurt<br />
4 tablespoons fresh lime juice, from approximately 2 limes<br />
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish <br />
Heat oven to 425 degrees F.<br />
Line two baking sheets with foil, for minimal mess. Coat one, the one you’ll use for the yams, with 1 tablespoon olive oil.<br />
Toss yams with honey, 1 tablespoon olive oil and 1/2 tablespoon of
pepper flakes. Let sit in bowl for 5 to 10 minutes. Toss chickpeas with 1
tablespoon olive oil, smoked paprika and salt, to taste. <br />
Spread yams out on olive oil-ed baking sheet in one layer. Season
with salt and pepper. Roast for 30 minutes, until nicely toasted
underneath. Flip/move wedges around and roast for 5 to 10 more minutes,
until soft and singed. For extra color, run them under the broiler for a
final minute.<br />
Meanwhile, spread chickpeas on second uncoated baking sheet. Roast in
oven for 20 minutes, rolling around once or twice so that they cook
evenly, until lightly browned and crispy on the outside. Set aside.<br />
Whisk yogurt, remaining tablespoon olive oil and lime juice together in a small dish, then season with salt and pepper to taste.<br />
Arrange yams on plate or platter, drizzle some of the yogurt over,
then about half the chickpeas. Garnish with scallions and remaining
pepper flakes, plus flaky sea salt, if you have any. Keep extra
chickpeas and yogurt on the side. Dig in.eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-71028343298960934592017-03-08T20:11:00.000-08:002017-03-08T20:11:23.447-08:00Japanese vegetable pancakes<u>Pancakes</u><br />
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one<br />
4 medium carrots, peeled into ribbons with a vegetable peeler<br />
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons<br />
4 scallions, thinly sliced on an angle<br />
1 teaspoon kosher salt<br />
1/2 cup all-purpose flour<br />
6 large eggs, lightly beaten<br />
Canola, safflower or peanut oil for frying<br />
<u>Tangy Sauce</u><br />
1/4 cup ketchup<br />
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)<br />
1/4 teaspoon dijon mustard<br />
1 tablespoon rice cooking wine or sake<br />
1 teaspoon soy sauce<br />
1 tablespoon honey (use 2 if you like a sweeter sauce)<br />
1/8 teaspoon ground ginger<br />
<u>Make the pancakes:</u> Toss cabbage, carrot, kale, scallions and
salt together in a large bowl. Toss mixture with flour so it coats all
of the vegetables. Stir in the eggs. Heat a large heavy skillet on
medium-high heat. Coat the bottom with oil and heat that too. <br />
To make a large pancake, add 1/4 of the vegetable mixture to the
skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press
the pancake down flat. Cook until the edges beging to brown, about 3
minutes. 30 seconds to 1 minute later, flip the pancake with a large
spatula. (If this is terrifying, you can first slide the pancake onto a
plate, and, using potholders, reverse it back into the hot skillet.)
Cook on the other side until the edges brown, and then again up to a
minute more (you can peek to make sure the color is right underneath).<br />
To make small pancakes, you can use tongs but I seriously find using
my fingers and grabbing little piles, letting a little batter drip back
into the bowl, and depositing them in piles on the skillet easier, to
form 3 to 4 pancakes. Press down gently with a spatula to they flatten
slightly, but no need to spread them much. Cook for 3 minutes, or until
the edges brown. Flip the pancakes and cook them again until brown
underneath. <br />
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed. <br />
<u>If desired, make okonomiyaki sauce:</u> Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick. <br />
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds. <br />
<u>Do ahead:</u> Extra pancakes will keep in the fridge for a couple
days, or can be spread on a tray in the freezer until frozen, then
combined in a freezer bag to be stored until needed. Reheat on a baking
sheet in a hot oven until crisp again.eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-26796251860921022762017-03-08T20:09:00.001-08:002017-03-08T20:09:31.756-08:00PASTA PRIMAVERA with Asparagus and Peas<ul class="recipe-ingredients">
<li itemprop="recipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">pound <span>sugar snap peas</span>, stems trimmed</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">pound <span>asparagus</span>, ends snapped</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">tablespoons <span>unsalted butter</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">¾</span>
<span class="ingredient-name">cup fresh <span>English peas</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">cup thinly sliced <span>spring onion</span>, white part only (or use shallot)</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name"><span>garlic</span> cloves, finely chopped</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">teaspoon fine <span>sea salt</span>, more as needed</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name"><span>Black pepper</span>, more as needed</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">12</span>
<span class="ingredient-name">ounces <span>fettuccine</span> or tagliatelle, preferably fresh (<a href="http://cooking.nytimes.com/recipes/1017391-fresh-egg-pasta">see recipe</a>)</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">⅔</span>
<span class="ingredient-name">cup grated <span>Parmigiano-Reggiano</span>, at room temperature</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">cup <span>crème fraîche</span> or whole milk Greek yogurt, at room temperature</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">3</span>
<span class="ingredient-name">tablespoons finely chopped <span>parsley</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">tablespoon finely chopped <span>tarragon</span></span>
</li>
</ul>
<ul class="recipe-ingredients">
<li>
<div class="nutrition-container">
<div class="quantity">
<span class="icon-nutritional-info"></span></div>
<div class="ingredient-name">
<span class="nutrition-label">Nutritional Information</span></div>
<div class="nutrition-tooltip">
<ul>
<li>
<span class="description" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation"><span itemprop="calories"></span><span itemprop="fatContent"></span><span itemprop="saturatedFatContent"></span><span itemprop="transFatContent"></span><span itemprop="carbohydrateContent"></span><span itemprop="fiberContent"></span><span itemprop="proteinContent"></span><span itemprop="cholesterolContent"></span><span itemprop="sodiumContent"></span></span></li>
<div class="nutrition-note">
<span class="nutrition-note-label"></span><span class="nutrition-note-description"></span>
</div>
<div class="nutrition-attribution">
<a href="https://www.edamam.com/website/wizard.jsp" target="_blank"><span class="icon icon-nutrition-source"></span></a>
</div>
</ul>
</div>
</div>
</li>
</ul>
<h3>
Preparation</h3>
<ol class="recipe-steps" itemprop="recipeInstructions">
<li>Bring a large pot of heavily salted water to a boil over medium-high heat.</li>
<li>While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.</li>
<li>Melt butter in a large skillet over medium-high
heat. Add snap peas, asparagus, English peas and onion. Cook until
vegetables are barely tender (but not too soft or mushy), 3 to 4
minutes. Stir in garlic and cook 1 minute more. Season with salt and
pepper; set aside.</li>
<li>Drop pasta into boiling water and cook until al
dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well
and transfer pasta to a large bowl. Immediately toss pasta with
vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season
generously with salt and pepper, if needed.</li>
</ol>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-80072670855264643872017-03-08T20:06:00.000-08:002017-03-08T20:06:31.229-08:00FARINATA1 cup chickpea flour<br />
1 cup lukewarm water<br />
½ cup rosemary-infused olive oil (see note)<br />
1 teaspoon kosher salt<br />
1 to 2 tablespoons extra virgin olive oil<br />
½ teaspoon chopped fresh rosemary<br />
Pinch of coarse salt, such as Maldon, for finishing<br />
<br />
<strong>1.</strong> Combine the chickpea flour, water,
rosemary-infused olive oil and kosher salt, and whisk until smooth.
Cover with plastic wrap, and let the batter sit at room temperature for
at least four hours and up to 12 hours.<br />
<strong>2.</strong> Preheat oven to 450 degrees. Add about 1
tablespoon of olive oil to a 10-inch cast-iron skillet (enough to thinly
cover the bottom), and put the pan in the oven to warm for about five
minutes. Remove the pan from the oven, and pour in the batter. Bake for
10 minutes, or until the pancake is firm and the edges set.<br />
<strong>3.</strong> Heat the broiler. Brush the top of the pancake
lightly with another tablespoon of olive oil if it looks dry. Broil a
few inches from the heat until the top starts to brown, about two
minutes. Top with chopped rosemary and coarse salt. Cut into wedges, and
serve hot or warm. (At the restaurant, it is grilled before serving,
but it also reheats well on a sheet pan in the oven.) Serve alone, or
with a soft cheese, olives or tapenade.<br />
<strong>Note:</strong> To make the rosemary-infused olive oil, add a
few sprigs of rosemary to 1 cup of extra virgin olive oil — or a big
handful of it to a gallon of oil to make a restaurant-size batch. Steep
for about an hour over very low heat. A crock pot works well for this.
Reserve the oil-coated leaves to scatter over the farinata.eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-6094032765868369442017-03-08T20:03:00.000-08:002017-03-08T20:03:31.706-08:00SAVORY DUTCH BABY with Broccoli<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients"><u>For the Dutch Baby</u>
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">4 eggs
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1/2 cup whole milk
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1/2 cup all-purpose flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 tablespoons grated Parmesan cheese
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 scallion, white and light green parts thinly sliced
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 tablespoons fresh parsley, roughly chopped
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 tsp. fresh thyme leaves
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/8 tsp. salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1/8 tsp. black pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">4 tablespoons unsalted butter
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">
</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients"><u>For the Broccoli</u>
</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">3 cups broccoli florets
</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">3 tablespoons extra-virgin olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">1/2 tsp. salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">1/2 tsp. red pepper flakes
</li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">Zest and juice from 1/2 lemon
</li>
<li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients"><br /></li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Make
the Dutch baby. Pre-heat your oven to 425 degrees. In the bowl of your
stand mixer with the whisk attachment, combine the eggs and milk. Add
the flour and whisk until incorporated, scrapping down the sides of the
bowl as necessary. Then whisk in the Parmesan cheese, sliced scallions,
parsley, thyme, salt and black pepper. Set aside.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Meanwhile,
melt the butter in a 10-inch cast iron skillet over medium heat. Once
the butter is melted and the skillet is hot, pour in the batter.
Carefully transfer the skillet to your pre-heated oven and bake for 25
minutes. The Dutch baby will puff up during cooking, but once it’s
removed from the oven and starts to cool it will deflate slightly.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Meanwhile,
roast the broccoli. In a medium bowl, toss the broccoli florets with
the olive oil, salt and red pepper flakes. Spread the broccoli out onto a
large rimmed baking sheet. Transfer to your pre-heated oven and roast
for 15 minutes. Remove from the oven and sprinkle the lemon zest and
juice over the roasted broccoli.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">To finish, top the Dutch baby with the roasted broccoli. Slice and serve immediately.
</li>
</ol>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-9144256496120985982017-03-08T20:01:00.000-08:002017-03-08T20:01:10.449-08:00Spicy Roasted Broccolli Pasta<section class="recipe-ingredients-wrap">
<h3>
Ingredients</h3>
<ul class="recipe-ingredients">
<li itemprop="recipeIngredient">
<span class="quantity">2 ½</span>
<span class="ingredient-name">pounds <span>broccoli</span>, cut into bite-size florets</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">tablespoons <span>extra-virgin olive oil</span>, more as needed</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">teaspoon <span>cumin seeds</span> (optional)</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">¾</span>
<span class="ingredient-name">teaspoon <span>kosher salt</span>, more as needed</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">teaspoon <span>red pepper flakes</span>, or to taste</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">12</span>
<span class="ingredient-name">ounces chiocciole or other tube-shaped <span>pasta</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">⅓</span>
<span class="ingredient-name">cup grated <span>Parmesan cheese</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">⅓</span>
<span class="ingredient-name">cup <span>panko</span> bread crumbs</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">tablespoon finely grated <span>lemon zest</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">teaspoon freshly ground <span>black pepper</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">12</span>
<span class="ingredient-name">ounces best quality, whole milk <span>ricotta</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Fresh <span>lemon juice</span>, for serving (optional)</span>
</li>
</ul>
<ul class="recipe-ingredients">
<li>
<div class="nutrition-container">
<div class="quantity">
<span class="icon-nutritional-info"></span></div>
<div class="ingredient-name">
<span class="nutrition-label">Nutritional Information</span></div>
<div class="nutrition-tooltip">
<ul>
<li>
<span class="description" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation"><span itemprop="calories"></span><span itemprop="fatContent"></span><span itemprop="saturatedFatContent"></span><span itemprop="carbohydrateContent"></span><span itemprop="fiberContent"></span><span itemprop="proteinContent"></span><span itemprop="cholesterolContent"></span><span itemprop="sodiumContent"></span></span></li>
<div class="nutrition-note">
<span class="nutrition-note-label"></span><span class="nutrition-note-description"></span>
</div>
<div class="nutrition-attribution">
<a href="https://www.edamam.com/website/wizard.jsp" target="_blank"><span class="icon icon-nutrition-source"></span></a>
</div>
</ul>
</div>
</div>
</li>
</ul>
</section>
<h3>
Preparation</h3>
<ol class="recipe-steps" itemprop="recipeInstructions">
<li>Heat oven to 425 degrees. On a rimmed baking
sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt
and the red pepper flakes. Roast until tender and browned at the edges,
18 to 25 minutes, tossing halfway through. Remove from oven and set oven
to broil.</li>
<li>Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.</li>
<li>In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.</li>
<li>Toss cooked pasta with broccoli on baking sheet.
Season with salt and pepper to taste, then dollop with ricotta.
Sprinkle with Parmesan mix, drizzle generously with oil, and broil until
topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon
juice to taste, and serve.</li>
</ol>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-58330347777608942502016-03-04T20:31:00.000-08:002016-03-04T20:31:54.996-08:00Black Rice Noodles with Ginger and ChiliFrom Simply Nigella<br />
<br />
2 T. chopped raw blanched peanuts<br />
1 fat clove garlic<br />
2 and 1/2 inch piece fresh ginger, peeled and finely chopped<br />
1 tsp. vegetable oil<br />
2 tsp. Asian sesame oil<br />
2 T. soy sauce<br />
2 T. rice Chinese rice wine<br />
1.5 T. hot sauce, such as Sriracha<br />
2 T. cold water<br />
8 oz. black rice noodles, or soba noodles<br />
2 scallions trimmed<br />
2 T. chopped fresh cilantro, with whole leaves for garnish<br />
<br />
Toast the peanuts in a dry frying pan until golden<br />
<br />
Put garlic and ginger in a heavy pan with vegetable and sesame oil, heat gently, then increase the heat and let sizzle for a minute before taking off the heat.<br />
<br />
Add the soy sauce, Chinese rice wine, hot sauce and 2 T. cold water. Put back on the heat and bring to a bubble, then take off the heat pour into a large bowl to cool.<br />
<br />
Cook the noodles, refresh under cold water, drain and toss with the sauce.<br />
<br />
Shred scallions, add to noodles, along with the chopped cilantro and most of the peanuts<br />
<br />
Dive the noodles between two bowls, and top each with cilantro leaves and the rest of the nuts. <br />
<br />
<br />
<br />
<br />eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-75366946000287540462016-03-04T20:21:00.000-08:002016-03-04T20:22:00.759-08:00ChimichurriFrom Gjelina<br />
Good on eggplant and with artichokes and pasta<br />
<br />
Chimichurri<br />
<br />
1 bunch fresh cilantro, stemmed and chopped<br />
1/2 bunch fresh flat-leaf parsley, stemmed and chopped<br />
1 T. dried oregano<br />
1 tsp. smoked paprika<br />
1/2 shallot minced<br />
1/2 cup olive oil<br />
kosher salt<br />
black pepper<br />
<br />
1 T. red wine vinegar - add this just before serving<br />
<br />
In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot and olive oil and stir. Let stand at room temp for 20 minutes.<br />
<br />
Store in airtight container for up to 3 days. Bring to room temp, season with salt and pepper, and stir in vinegar just before serving.<br />
<br />eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-5940547691505654822016-03-04T20:14:00.000-08:002016-03-04T20:14:30.875-08:00Preserved LemonsYou can keep these in a glass jar in the kitchen...from Gjelina<br />
<br />
12 large lemons, well washed<br />
3 T. coriander seeds<br />
3 T. fennel seeds<br />
2 cups kosher salt<br />
1 dried guajillo chile<br />
6 fresh thyme sprigs<br />
1/2 cinnamon stick, crushed<br />
2 bay leaves, crumbled<br />
<br />
Starting at the top of each lemon, cut a deep X into it, stopping about 1/4 inch from the base, so you are left with a quartered lemon held together at one end. Set askide.<br />
<br />
In a small, dry pan, toast the coriander and fennel seeds until fragrant and beginning to brown, about 3 minutes. In a medium bowl mix together the salt, toasted spices, chile, thyme, cinnamon stick and bay leaves.<br />
<br />
Working over a large bowl, stuff a lemon with a handful of the salt mixture, using your thumb to gently break into the flesh, allowing the juices to run out. Drop this lemon into the bottom of the bowl. Repeat until all the lemons have been stuffed. Pour any remaining salt over the lemons and gently toss.<br />
<br />
Carefully pack the stuffed lemons and salt into a 2 quart glass jar with a lid, pressing down so they are completely covered in their own juices. Pour in any juice and seasoning from the bowl. Seal the jar and let sit at room temp until the rinds have softened, 3 to 4 weeks.<br />
<br />
Store, tightly sealed, at room temperature for up to 6 months. eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-17042139712731680432016-02-24T20:06:00.000-08:002016-02-24T20:06:01.714-08:00Swiss Chard Pancakes<b>Swiss Chard Pancakes [Farçous]</b><br />
Adapted, just a little, from Dorie Greenspan’s <a href="http://www.amazon.com/gp/product/0618875530/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0618875530&linkCode=as2&tag=smitten-20&linkId=AUGFCHYFLFDS6MRK">Around My French Table</a><br />
As mentioned above, this is very flexible recipe. Once you have the
milk, flour and egg base in place, you can add the suggested combination
of onions, herbs and greens below or one more suited to your
tastes/what you have in the fridge right now. We used a most of a bundle
of scallions (white and green) instead of onion and chives. I used only
one garlic clove.<br />
<br />
2 cups (475 ml) whole milk<br />
2 1/2 cups (325 grams) all-purpose flour<br />
3 large eggs<br />
1 teaspoon coarse salt<br />
Freshly ground black pepper<br />
1 small onion, coarsely chopped<br />
10 fresh chives, snipped<br />
1 shallot, coarsely chopped<br />
2 garlic cloves, split, germ removed, and coarsely chopped<br />
Leaves from 10 parsley sprigs<br />
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped<br />
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil<br />
To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste<br />
If you’d like to keep your finished pancakes warm while you cook
them: Heat oven to 250 degrees F and line a baking sheet with foil. <br />
Make the batter: Put everything except the Swiss chard and oil in a
blender or food processor and whirl until the batter is smooth. Scrape
down sides. Add chard leaves and pulse machine until they’re chopped to
your desired consistency. <br />
Cook the pancakes: Heat a large skillet over medium-high heat and
pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough
that a droplet of batter hisses and sputters, spoon about 3 tablespoons
batter in per pancake. It will spread quickly. Cook until browned
underneath and (the edges will scallop, adorably), then flip, cooking on
the other side until browned again. Transfer to a paper towel-lined
plate, and then, if you’d like to keep them warm, to the foil-lined tray
in the oven. <br />
Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice. <br />
Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes
keep in fridge for a couple days, and will freeze much longer. Separate
pancakes with pieces of waxed or parchment paper so they don’t glue
together.<br />
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-88039441164368606032016-02-24T20:03:00.000-08:002016-02-24T20:03:04.069-08:00Warm Potato Salad with LentilsWarm Lentil and Potato Salad<br />
<br />
<b>Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette</b><br />
Adapted from a few <a href="http://davidtanis.com/">David Tanis</a> recipes<br />
If you can find tiny dark green French lentilles de Puy or Italian
lenticcie Castelluccio, you’ll be glad you did; they’re minerally, nutty
and not starchy at all — nothing like your average “for your health!”
lentil mush soup. I tend to grab two bags or boxes whenever I find them,
and keep them in the coolest, darkest place I can find in my
steam-heated sauna of an apartment. I’ve also ordered the French lentils
online before from <a href="http://www.simplygourmand.com/products/Le-Puy-Green-Lentils.html">here</a>,
though I actually brought these inexpensive lentils — and the capers
and olive oil, used here — back from Castroni, the greatest food store
in Rome, last summer. <br />
Before you ask, Can you put kale in this too? Of course you can.<br />
Makes 4 lunch servings, 6 servings as a side dish<br />
2 large shallots, 1 halved, 1 finely diced,<br />
4 sprigs of thyme<br />
1 small bay leaf<br />
1 cup dry small green lentils (see Note up top for varieties)<br />
1 small bay leaf<br />
Salt and pepper<br />
1 pound fingerling potatoes<br />
2 tablespoons red wine vinegar<br />
1 to 2 garlic cloves, minced or smashed to a paste (I use less)<br />
1 tablespoon smooth Dijon mustard<br />
1/4 cup of your favorite olive oil<br />
2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped<br />
2 tablespoons cornichons or other sour gherkins, roughly chopped<br />
1 to 2 scallions, thinly sliced<br />
1/2 cup chopped flat leaf parsley<br />
<i>Cook lentils:</i> Pick over and rinse lentils. Place them in a
small/medium saucepan with the halved shallot, thyme branches, bay leaf,
some salt and 4 cups of water. Simmer the lentils over medium heat for
25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme
and bay leaf) and keep warm.<br />
<i>Meanwhile, cook potatoes:</i> In a separate saucepan, cover
potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then
bring potatoes to a simmer. When the timer rings, they should be easily
pierced with a toothpick or knife. Drain and keep warm. <br />
<i>Make the dressing:</i> Place the chopped shallot and red wine
vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk
in minced garlic, dijon, a pinch of salt, a few grinds of black pepper
and olive oil. Stir in chopped capers, cornichon and scallions. <br />
<i>Assemble salad:</i> Slice potatoes into 1/2-inch segments and
place in serving bowl. Add lentils, dressing and all but 1 tablespoon
parsley and combine. Adjust seasoning with additional salt and pepper if
needed. Scatter salad with remaining parsley. <br />
Serve alone, with a soft-cooked egg on top, or as a side to a larger
roast, chop or sausages. Reheat as needed. If you plan to make this at
the outset of several meals and would like to eat it warm, I’d keep the
dressing separate, warming only the lentils and potatoes and stirring in
the cold dressing to taste.eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-89911446862751118112016-02-24T20:00:00.003-08:002016-02-24T20:01:07.268-08:00Sugar and Spice Candied NutsSpicy Sugared Nuts<br />
<br />
<b>Sugar-and-Spice Candied Nuts </b><br />
<br />
1/3 cup dark-brown sugar<br />
2/3 cup white granulated sugar<br />
1 teaspoon kosher salt (I might up this by a 1/2 tsp. next time for more of a sweet/salty balance)<br />
Generous pinch of cayenne pepper (I swapped this with 1/4 teaspoon of hot smoked paprika)<br />
1 teaspoon ground cinnamon<br />
1 pound walnut or pecan halves or whole peeled hazelnuts<br />
1 egg white, room temperature<br />
1 tablespoon water<br />
Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon,
making sure there are no lumps; set aside. Beat egg white and water
until frothy but not stiff. Add walnuts, and stir to coat evenly.
Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread
sugared nuts in a single layer on a cookie sheet fitted with parchment
paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and
separate nuts as they cool. When completely cool, pour the nuts into a
bowl, breaking up any that stick together. eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-51076512165328146462016-02-24T19:58:00.003-08:002016-02-24T19:58:39.299-08:00Lentil Soup with Lemon<section class="recipe-ingredients-wrap">
<h3>
Ingredients</h3>
<ul class="recipe-ingredients">
<li itemprop="recipeIngredient">
<span class="quantity">3</span>
<span class="ingredient-name">tablespoons <span itemprop="name">olive oil</span>, more for drizzling</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">large <span itemprop="name">onion</span>, chopped</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name"><span itemprop="name">garlic</span> cloves, minced</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">tablespoon <span itemprop="name">tomato paste</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">teaspoon <span itemprop="name">ground cumin</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">teaspoon <span itemprop="name">kosher salt</span>, more to taste</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">teaspoon <span itemprop="name">ground black pepper</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Pinch of <span itemprop="name">ground chile powder</span> or cayenne, more to taste</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">quart vegetable broth</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">cups <span itemprop="name">water</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">cup <span itemprop="name">red lentils</span></span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">large <span itemprop="name">carrot</span>, peeled and diced</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Juice of 1/2 <span itemprop="name">lemon</span>, more to taste</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">3</span>
<span class="ingredient-name">tablespoons chopped <span itemprop="name">fresh cilantro</span></span>
</li>
</ul>
<ul class="recipe-ingredients">
<li>
<div class="nutrition-container">
<div class="quantity">
<span class="icon-nutritional-info"></span></div>
<div class="ingredient-name">
<span class="nutrition-label">Nutritional Information</span></div>
<div class="nutrition-tooltip">
<ul>
<li>
<span class="description" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation"><span itemprop="calories"></span><span itemprop="fatContent"></span><span itemprop="saturatedFatContent"></span><span itemprop="carbohydrateContent"></span><span itemprop="fiberContent"></span><span itemprop="proteinContent"></span><span itemprop="cholesterolContent"></span><span itemprop="sodiumContent"></span></span></li>
<div class="nutrition-note">
<span class="nutrition-note-label"></span><span class="nutrition-note-description"></span>
</div>
<div class="nutrition-attribution">
<a href="https://www.edamam.com/website/wizard.jsp" target="_blank"><span class="icon icon-nutrition-source"></span></a>
</div>
</ul>
</div>
</div>
</li>
</ul>
</section>
<section class="recipe-steps-wrap">
<h3>
Preparation</h3>
<ol class="recipe-steps" itemprop="recipeInstructions">
<li>In a large pot, heat 3 tablespoons oil over high
heat until hot and shimmering. Add onion and garlic, and sauté until
golden, about 4 minutes.</li>
<li>Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.</li>
<li>Add broth, 2 cups water, lentils and carrot. Bring
to a simmer, then partially cover pot and turn heat to medium-low.
Simmer until lentils are soft, about 30 minutes. Taste and add salt if
necessary.</li>
<li>Using an immersion or regular blender or a food
processor, purée half the soup then add it back to pot. Soup should be
somewhat chunky.</li>
<li>Reheat soup if necessary, then stir in lemon juice
and cilantro. Serve soup drizzled with good olive oil and dusted
lightly with chili powder if desired.</li>
</ol>
<br /><div class="notes-threads">
</div>
</section><div class="recipe-instructions">
<section class="recipe-steps-wrap">
</section>
</div>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-63739174351988256782016-02-24T19:54:00.000-08:002016-02-24T19:54:35.072-08:00Vegan Lime-Cilantro Dressing for Enchiladas or Tacos or YamsVegan Cilantro-Lime Dressing<br /><br />
½ avocado<br /> 1 lime, juiced (or 2 small limes)<br /> ½ cup cilantro<br /> ½ tbsp olive oil<br /> 1 ½ tsp garlic paste (or 1 clove)<br /> ½ cup water<br /> ¼ tsp herbamere (or sea salt)<br /> Freshly ground pepper<br /><br />Instructions<br /><br /> Place all ingredients in a large glass mason jar<br /> Using a hand blender, completely mix everything together until smooth and pourable <br /><br /><br /><br />eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-40291974169769244112015-11-04T20:02:00.000-08:002015-11-04T20:02:32.218-08:00French Lentil SoupFrench Lentil Soup<br />
from My Pantry by Alice Waters<br />
<br />
1 and 1/2 cups green lentils (the smallest ones are really good in this soup)<br />
2 T. olive oil<br />
1 small onion, diced<br />
1 small carrot, diced<br />
1 small celery stalk, diced<br />
sea salt ad freshly ground pepper<br />
2 large or 3 small garlic cloves, diced or crushed<br />
1 tsp. cumin<br />
3/4 tsp. coriander<br />
1/4 tsp. cayenne pepper<br />
2 quarts vegetable stock, or 1 quart water & 1 quart vegetable stock<br />
1 bunch spinach (leaves only) washed, rinsed and roughly torn <br />
Juice of one lemon<br />
basil and or cilantro leaves for topping<br />
<br />
Sort and rinse the lentils thoroughly<br />
<br />
Pour the oil into a heavy-bottomed pot and heat over medium heat. Add the onion, carrot and celery and saute 5 to 10 minutes. Season with salt and pepper and add the garlic, cumin, coriander and cayenne. Stir and cook for a couple of minutes.<br />
<br />
Add the lentils and stock along with a couple of pinches of salt. Bring to a boil, skim off froth, and simmer for 25 - 40 minutes until lentils are soft and fully cooked. Stir in the spinach and cook for 2 minutes. Just before serving, add the lemon juice. Top with cilantro/basil leaves and a dash of olive oil and freshly ground pepper.<br />
<br />
Winter version: Substitute kale for the spinach, and add roasted chunks of winter squash right before serving. <br />
<br />
<br />
<br />eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-73702941814373138412015-10-09T19:07:00.000-07:002015-10-09T19:07:02.369-07:00Tortilla de PatataFrom Smitten Kitchen and SO good...<br />
<br />
Serves 4 as a generous main, 6 as a small dish, 8 as a side.<br />
Time estimate: 1 to 1 1/4 hours, including peeling/prep<br />
3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes<br />
1 small onion<br />
1 cup olive oil<br />
6 extra-large or 7 large eggs<br />
Salt and freshly ground black pepper<br />
<em>Prepare potatoes and onions:</em> Peel potatoes and onion and
slice them very thin with a mandoline, the slicing blade of a food
processor, or by hand. If either are on the large side, first cut them
in a half lengthwise so the slices will be in half-moons. <br />
<em>Cook potatoes and onions:</em> Heat oil in an 8- to 10-inch
skillet, ideally nonstick, over medium-high until very hot, about 3
minutes. Add potatoes and onions in even layers and reduce heat to
medium-low. Cook for 15 minutes, flipping and nudging potatoes around to
ensure they cook evenly. Potatoes are done when they are tender when
pierced with the tip of a knife. They should not get brown or fall apart
in flipping (unless you like your tortillas with softer, more broken-up
potatoes, as some do).<br />
<em>Drain potatoes and onions:</em> Transfer potatoes and onion to a
colander set over a bowl and drain them. Season potatoes and onion with
salt and pepper and let cool slightly, about 5 minutes. [Go make your
salad now! Or start cracking those eggs…]<br />
<em>Make the tortilla batter:</em> In the bottom of a large bowl,
lightly beat eggs with a couple good pinches of salt and freshly ground
black pepper. Stir in drained potatoes and onions. If you have 10
minutes, definitely let them soak together for that long; it makes a
difference in how well the finally tortilla stays together. If you’re in
a rush, it’s not going to ruin the dish if you skip it.<br />
<i>Cook the tortilla:</i> Add 2 tablespoons of the drained cooking
oil* (back to the skillet over medium-high heat. Pour potato mixture
into skillet and flatten the potatoes with a spatula until they’re
mostly even. Reduce heat to medium-low. Cook, moving and shimmying the
skillet and nudging the egg around (so it runs underneath) for a minute
before letting the tortilla cook undisturbed until the top is wet but
not very runny, and it is golden underneath. <br />
Loosen the tortilla with a spatula then slide it onto a large dinner
plate. With your hands in potholders, invert the skillet over the
plate, take a deep breath, and flip it back into the skillet. <i>You can do it!</i> Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed. <br />
Return the skillet to the stove and cook tortilla to your desired
doneness, another 2 to 3 minutes if you like an ever-so-slightly loose
center (try it and see if you can go back), 3 to 4 minutes, or until a
toothpick inserted into the center comes out dry, for full doneness.<br />
<em>Serve:</em> Slice onto a plate and serve in wedges, hot, cold or
at room temperature, plain, or with a dusting of smoked paprika and/or
squiggle of aioli or mayo. <br />
* Save the rest of the cooking in the fridge for future tortillas, or
eggs, or potatoes, or anything you want with a faint onion infusion.<br />
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-56192752897246234962015-10-09T18:56:00.002-07:002015-10-09T18:56:49.049-07:00Baked Orzo with Eggplant and Mozzarella<strong>Baked Orzo with Eggplant and Mozzarella </strong><br />
Adapted from <a href="http://www.ottolenghi.co.uk/">Yotam Ottolenghi</a><br />
Serves 4<br />
1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice<br />
Salt and black pepper<br />
1/4 cup (60 ml) olive oil<br />
1 medium carrot, peeled and cut into 1/4-inch dice<br />
1 celery stalk, in a 1/4-inch dice<br />
1 medium onion, finely diced<br />
3 garlic cloves, minced<br />
8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed<br />
1 teaspoon (6 grams) tomato paste<br />
1 1/2 cups (355 ml) vegetable stock<br />
1 to 3 tablespoons fresh oregano, chopped<br />
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon<br />
4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice<br />
1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated<br />
3 medium tomatoes, diced <br />
Sprinkle your eggplant generously with salt and let it drain in a
colander for 30 minutes. I used this time to get the rest of my
ingredients ready. After 30 minutes, rinse it well and pat it dry on
towels. <br />
Preheat your oven to 350°F. Heat a large frying pan over medium-high
heat. Once hot, add the oil and once the oil is shimmering, add the
eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a
slotted spoon or spatula, transfer them to paper towels to drain. Add
celery and carrots to remaining oil and cook for 3 minutes before adding
onion and garlic. Cook together for 5 more minutes on medium heat. Stir
in the orzo and tomato paste and cook for two minutes more. Off the
heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant,
lemon zest, 1 teaspoon table salt, many grinds of black pepper and the
stock and mix well. <br />
Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking
dish. Cover with foil and bake 20 minutes, then bake 20 minutes without
the foil. (You can increase the ration of foil-on to foil-off time if
you don’t like a crunchy pasta lid.) Let rest for 5 minutes before
serving. eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-40773506913865663062015-10-09T18:54:00.002-07:002015-10-09T18:54:39.913-07:00Black Bean Pumpkin Soup<b>Black Bean Pumpkin Soup</b><br />
Gourmet, November 1996<br />
Yield: 9 cups<br />
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained<br />
1 cup drained canned tomatoes, chopped<br />
1 1/4 cups chopped onion<br />
1/2 cup minced shallot<br />
4 garlic cloves minced<br />
1 tablespoon plus 2 teaspoons ground cumin<br />
1 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/2 stick (1/4 cup) unsalted butter<br />
4 cups beef broth<br />
a 16-ounce can pumpkin puree (about 1 1/2 cups)<br />
1/2 cup dry Sherry<br />
3 to 4 tablespoons Sherry vinegar<br />
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds <br />
In a food processor coarsely puree beans and tomatoes.<br />
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt,
and pepper in butter over moderate heat, stirring, until onion is
softened and beginning to brown. Stir in bean puree. Stir in broth,
pumpkin, and Sherry until combined and simmer, uncovered, stirring
occasionally, 25 minutes, or until thick enough to coat the back of a
spoon.<br />
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.<br />
Serve soup garnished with sour cream and toasted pumpkin seeds. eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-37251348782141939072015-10-09T18:52:00.000-07:002015-10-09T18:52:23.892-07:00Butternut Squash and Caramelized Onion Galette<strong>Butternut Squash and Caramelized Onion Galette</strong><br />
<u>For the pastry:</u><br />
1 1/4 cups all-purpose flour<br />
1/4 teaspoon salt<br />
8 tablespoons (1 stick) unsalted butter, cut into<br />
pieces<br />
1/4 cup sour cream<br />
2 teaspoons fresh lemon juice<br />
1/4 cup ice water<br />
<u>For the filling:</u><br />
1 small butternut squash (about one pound)<br />
2 tablespoons olive oil<br />
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)<br />
1 large onion, halved and thinly sliced in half-moons<br />
1 teaspoon salt<br />
Pinch of sugar<br />
1/4 teaspoon cayenne, or to taste<br />
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits<br />
1 1/2 teaspoons chopped fresh sage leaves<br />
1. Make pastry: In a bowl, combine the flour and salt. Place the
butter in another bowl. Place both bowls in the freezer for 1 hour.
Remove the bowls from the freezer and make a well in the center of the
flour. Add the butter to the well and, using a pastry blender, cut it in
until the mixture resembles coarse meal. Make another well in the
center. In a small bowl, whisk together the sour cream, lemon juice and
water and add half of this mixture to the well. With your fingertips,
mix in the liquid until large lumps form. Remove the large lumps and
repeat with the remaining liquid and flour-butter mixture. Pat the lumps
into a ball; do not overwork the dough. Cover with plastic wrap and
refrigerate for 1 hour.<br />
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then
halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with
olive oil and a half-teaspoon of the salt and roast on foil lined (for
neatness sake) sheet for 30 minutes or until pieces are tender, turning
it midway if your oven bakes unevenly. Set aside to cool slightly. <br />
3. Caramelize onions: While squash is roasting, melt butter in a
heavy skillet and cook onion over low heat with the remaining
half-teaspoon of salt and pinch of sugar, stirring occasionally, until
soft and lightly golden brown, about 20 minutes. Stir in cayenne. <br />
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.<br />
5. Assemble galette: On a floured work surface, roll the dough out
into a 12-inch round. Transfer to an ungreased baking sheet. Spread
squash, onions, cheese and herb mixture over the dough, leaving a 1
1/2-inch border. Fold the border over the squash, onion and cheese
mixture, pleating the edge to make it fit. The center will be open.<br />
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven,
let stand for 5 minutes, then slide the galette onto a serving plate.
Cut into wedges and serve hot, warm or at room temperature. Serves 6.<br />
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-28386460683562075902015-09-20T20:04:00.001-07:002015-09-20T20:04:19.797-07:00SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
<br />
<br /><section class="promo evernote-promo full-width recipe-evernote-promo-view"><div class="promo-content grid-wrap">
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<div class="recipe grid-wrap" itemscope="" itemtype="http://schema.org/Recipe">
<article class="card static noclickarea recipe-has-topnote recipe-has-media recipe-has-horizontal-media recipe-has-horizontal-media recipe-has-time-yield" data-id="1017463" data-seo-image-url="http://graphics8.nytimes.com/images/2015/06/17/dining/17KITCH1/17KITCH1-superJumbo.jpg" data-type="recipe" data-url="/recipes/1017463-summer-pasta-with-zucchini-ricotta-and-basil">
<header>
<h1 class="recipe-title title name" data-name="Summer Pasta With Zucchini, Ricotta and Basil" data-share-title="Summer+Pasta+With+Zucchini%2C+Ricotta+and+Basil+by+David+Tanis" data-url="/recipes/1017463-summer-pasta-with-zucchini-ricotta-and-basil" itemprop="name">
A summer pasta should be simple and fresh, ideally made
with vegetables straight from the garden or market. Look for the best
artisanal ricotta; top-quality ingredients make all the difference here.
</h1>
</header><br /><div class="recipe-actions">
<div id="recipe-cooked">
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</article></div>
<div class="recipe-metadata">
<div class="recipe-actions">
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<div class="no-touch-header" id="recipe-ratings" itemprop="aggregateRating" itemscope="" itemtype="http://schema.org/AggregateRating">
<div class="ratings-rating">
<div class="ratings-header ratings-content">
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<div class="ratings-stars ratings-content five-star-rating avg-rating">
<span class="icon-star star-one"></span><span class="icon-star star-two"></span><span class="icon-star star-three"></span><span class="icon-star star-four"></span><span class="icon-star star-five"></span>
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</div>
Ingredients
</div>
</div>
<div class="recipe-instructions">
<section class="recipe-ingredients-wrap"><ul class="recipe-ingredients">
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Extra-virgin olive oil</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">small <span itemprop="name">onion</span>, finely diced</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">pounds <span itemprop="name">zucchini</span>, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Salt and pepper</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name"><span itemprop="name">garlic</span> cloves, minced, or 2 tablespoons chopped green garlic</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">ounce <span itemprop="name">basil</span>, about 2 cups loose leaves</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">pound <span itemprop="name">ziti</span> or other dry pasta</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">8</span>
<span class="ingredient-name">ounces <span itemprop="name">ricotta</span>, about 1 cup (<a href="http://cooking.nytimes.com/recipes/1015560-fresh-ricotta">see recipe</a>)</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Pinch of crushed <span itemprop="name">red pepper</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Zest of 1 <span itemprop="name">lemon</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">ounces grated <span itemprop="name">Parmesan</span>, pecorino or a mixture, about 1 cup, plus more for serving</span>
</li>
</ul>
<ul class="recipe-ingredients">
<li>
<div class="nutrition-container">
<div class="quantity">
<span class="icon-nutritional-info"></span></div>
<div class="ingredient-name">
<span class="nutrition-label">Nutritional Information</span></div>
<div class="nutrition-tooltip">
<ul>
<li>
<span class="description" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation"><span itemprop="calories"></span><span itemprop="fatContent"></span><span itemprop="saturatedFatContent"></span><span itemprop="carbohydrateContent"></span><span itemprop="fiberContent"></span><span itemprop="proteinContent"></span><span itemprop="cholesterolContent"></span><span itemprop="sodiumContent"></span></span></li>
<div class="nutrition-note">
<span class="nutrition-note-label"></span><span class="nutrition-note-description"></span>
</div>
<div class="nutrition-attribution">
<a href="https://www.edamam.com/website/wizard.jsp" target="_blank"><span class="icon icon-nutrition-source"></span></a>
</div>
</ul>
</div>
</div>
</li>
</ul>
</section>
<section class="recipe-steps-wrap">
<h3>
Preparation</h3>
<ol class="recipe-steps" itemprop="recipeInstructions">
<li>Put a pot of water on to boil. In a large skillet
over medium-high heat, cook the onions in 3 tablespoons olive oil until
softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from
browning. Add zucchini, season generously with salt and pepper, and
continue cooking, stirring occasionally until rather soft, about 10
minutes. Turn off heat.</li>
<li>Meanwhile, use a mortar and pestle to pound
garlic, basil and a little salt into a rough paste (or use a mini food
processor). Stir in 3 tablespoons olive oil.</li>
<li>Salt the pasta water well and put in the pasta,
stirring. Boil per package instructions but make sure to keep pasta
quite al dente. Drain pasta, reserving 1 cup of cooking water.</li>
<li>Add cooked pasta to zucchini in skillet and turn
heat to medium-high. Add 1/2 cup cooking water, then the ricotta,
crushed red pepper and lemon zest, stirring to distribute. Check
seasoning and adjust. Cook for 1 minute more. Mixture should look
creamy. Add a little more pasta water if necessary. Add the basil paste
and half the grated cheese and quickly stir to incorporate. Spoon pasta
into warm soup plates and sprinkle with additional cheese. Serve
immediately.</li>
</ol>
</section></div>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-68040264192620386542015-09-20T20:00:00.000-07:002015-09-20T20:00:13.489-07:00HEALTHY HARVEST MUFFINS<section class="recipe-ingredients-wrap">
<h3>
Ingredients</h3>
<ul class="recipe-ingredients">
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">140</span>
<span class="ingredient-name">grams (1 1/8 cups) <span itemprop="name">whole-wheat pastry flour</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">5</span>
<span class="ingredient-name">grams (1 teaspoon) <span itemprop="name">baking soda</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">teaspoon <span itemprop="name">ground cinnamon</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">teaspoon <span itemprop="name">salt</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">large <span itemprop="name">eggs</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">cup <span itemprop="name">olive oil</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">tablespoon <span itemprop="name">honey</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">70</span>
<span class="ingredient-name">grams (1/3 cup) packed <span itemprop="name">dark brown sugar</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">small <span itemprop="name">apple</span>, grated, and juices reserved (1/2 cup)</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">cup grated <span itemprop="name">carrots</span> or butternut squash or parsnips</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">cup grated <span itemprop="name">zucchini</span> or beets</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">55</span>
<span class="ingredient-name">grams (1/3 cup) <span itemprop="name">raisins</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">40</span>
<span class="ingredient-name">grams (1/2 cup) <span itemprop="name">unsweetened shredded coconut</span></span>
</li>
</ul>
<ul class="recipe-ingredients">
<li>
<div class="nutrition-container">
<div class="quantity">
<span class="icon-nutritional-info"></span></div>
<div class="ingredient-name">
<span class="nutrition-label">Nutritional Information</span></div>
<div class="nutrition-tooltip">
<ul>
<li>
<span class="description" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation"><span itemprop="calories"></span><span itemprop="fatContent"></span><span itemprop="saturatedFatContent"></span><span itemprop="transFatContent"></span><span itemprop="carbohydrateContent"></span><span itemprop="fiberContent"></span><span itemprop="proteinContent"></span><span itemprop="cholesterolContent"></span><span itemprop="sodiumContent"></span></span></li>
<div class="nutrition-note">
<span class="nutrition-note-label"></span><span class="nutrition-note-description"></span>
</div>
<div class="nutrition-attribution">
<a href="https://www.edamam.com/website/wizard.jsp" target="_blank"><span class="icon icon-nutrition-source"></span></a>
</div>
</ul>
</div>
</div>
</li>
</ul>
</section>
<section class="recipe-steps-wrap">
<h3>
Preparation</h3>
<ol class="recipe-steps" itemprop="recipeInstructions">
<li>Preheat oven to 350 degrees. Grease mini-muffin tins.</li>
<li>In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.</li>
<li>In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.</li>
<li>Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.</li>
<li>Fill each muffin cup 3/4 of the way up, and bake
for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes
for regular muffins. The muffins are finished baking when an inserted
toothpick comes out clean.</li>
</ol>
<br /><div class="notes-threads">
</div>
</section><div class="recipe-instructions">
<section class="recipe-steps-wrap">
</section>
</div>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-66726950432944249212015-05-26T09:00:00.000-07:002015-05-26T09:00:10.102-07:00RASPBERRY MACAROONS<b>Raspberry Coconut Macaroons</b><br />
<b>from Smitten Kitchen </b><br />
I like traditional coconut macaroons, but I find it difficult to keep
their sweetness in check (as there is no butter or flour to absorb the
sugar). Tart, fresh raspberries unevenly blended with the batter make
for a dreamy pairing; pureeing the coconut (a technique I learned from
Cooks Illustrated) makes these macaroons feel light and scratch-free and
you won’t even believe how good they are drizzled with melted
bittersweet chocolate. (I did a couple, but stashed the rest in the
freezer until Passover. I’ll do the rest once they’re defrosted.) The
result is my favorite coconut macaroon, ever, one that will hopefully
put to rest my Macaroon Marathons, at least for another year.<br />
If you’d like to use unsweetened coconut instead — Keep in mind that
it’s very hard to guess how much sugar is in sweetened coconut but I
might start by doubling the sugar, or possibly going up to 1 1/2 cups
(which I’ve seen recommended on almond macaroon recipes that start with
freshly ground, and thus, unsweetened, almonds). Theoretically, the
14-ounce bag of sweetened coconut holds 5 1/3 cups of coconut (or so the
Baker’s brand bag advertises) but mine clocked in at less than 4 cups
and I suspect that fluffing/compressing of the ingredient makes the cup
volume vary greatly.<br />
<br />
Makes 50ish 1 1/4-inch cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj-tcIqx1HMUbknUFPeAp63T4CJ3JYOtVzwRd4zzndtkBcGSYTf9kP5qHH57aFXg4rFXpYQX5rGOb5rGfqppDRMBnC2KvgVGSIvlaWtq9s84CqjXeNfjtumpsmwA8vlr03P_gxpYhg5I/s1600/7024689903_aca04ec4e3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj-tcIqx1HMUbknUFPeAp63T4CJ3JYOtVzwRd4zzndtkBcGSYTf9kP5qHH57aFXg4rFXpYQX5rGOb5rGfqppDRMBnC2KvgVGSIvlaWtq9s84CqjXeNfjtumpsmwA8vlr03P_gxpYhg5I/s320/7024689903_aca04ec4e3.jpg" width="320" /></a></div>
<br />
14 ounces (400 grams) sweetened, flaked coconut<br />
2/3 cup (130 grams) granulated sugar<br />
3 large egg whites<br />
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt<br />
1/2 teaspoon almond extract<br />
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)<br />
Preheat oven to 325°F. Line two large baking sheets with parchment paper.<br />
In a food processor, blend the coconut for a minute. Add sugar, blend
another minute. Add egg whites, salt and almond extract and blend for
another minute. Add raspberries and pulse machine on and off in short
bursts until they are largely, but not fully, broken down. (I counted 13
pulses. I might have been a little obsessive, what with the counting.)
Some visible flecks of raspberry here and there are great. When you open
the machine, you’ll see some parts of the batter that are still fully
white while others are fully pink. Resist stirring them together.<br />
With a tablespoon measure or cookie scoop (I used a #70), scoop
batter into 1-inch mounds. You can arrange the cookies fairly close
together as they don’t spread, just puff a bit. Scooping a little of the
pink batter and a little of the white batter together makes them look
extra marble-y and pretty.<br />
Bake cookies for 25 to 30 minutes, until they look a little toasted
on top. Let them rest on the tray for 10 minutes after baking (or you
can let them fully cool in place, if you’re not in a rush to use the
tray again), as they’ll be hard to move right out of the oven. They’ll
firm up as they cool, but still remain softer and less dry inside than
traditional macaroons. <i>Thank goodness.</i>eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-30746720305915173082015-04-12T19:32:00.000-07:002015-04-12T19:32:17.571-07:00Tortilla Soup with Cauliflower<div class="recipe-instructions">
<section class="recipe-ingredients-wrap">
<h3>
Ingredients</h3>
<ul class="recipe-ingredients">
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">small head <span itemprop="name">cauliflower</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">3</span>
<span class="ingredient-name">tablespoons <span itemprop="name">extra virgin olive oil</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name"><span itemprop="name">Salt</span> to taste</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">teaspoon <span itemprop="name">chipotle chili powder</span> or medium-hot chili powder</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">medium <span itemprop="name">onion</span>, finely chopped</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">teaspoon <span itemprop="name">mild or medium-hot chili powder</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">plump <span itemprop="name">garlic cloves</span>, minced</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">(14-ounce) <span itemprop="name">can chopped tomatoes</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">1 ½</span>
<span class="ingredient-name">quarts <span itemprop="name">chicken stock</span>, vegetable stock or garlic broth</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">6</span>
<span class="ingredient-name"><span itemprop="name">corn tortillas</span>, cut in strips</span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">cup <span itemprop="name">chopped cilantro</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">2</span>
<span class="ingredient-name">tablespoons <span itemprop="name">freshly squeezed lime juice</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity">¼</span>
<span class="ingredient-name">cup <span itemprop="name">crumbled queso fresco or feta</span></span>
</li>
<li itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name"><span itemprop="name">Lime wedges</span> for garnish</span>
</li>
</ul>
</section>
<section class="recipe-steps-wrap">
<h3>
Preparation</h3>
<ol class="recipe-steps" itemprop="recipeInstructions">
<li>Preheat oven to 425 degrees. Line a sheet pan with
parchment. Lay cauliflower on its side and, using a sharp chef’s knife,
shave off thin slices of the top of the florets so that the cauliflower
falls apart into ricelike bits. Shave enough to acquire 3 cups
cauliflower “rice.” The volume will reduce quite a lot after roasting.
Place on parchment-covered baking sheet and toss with 2 tablespoons
olive oil, salt to taste, and 1 teaspoon chipotle powder or chili
powder. Place in oven and roast for 15 to 20 minutes, stirring every 5
minutes, until cauliflower is thoroughly tender and some bits are
lightly colored but not burnt. Remove from oven and set aside.</li>
<li>Meanwhile, heat remaining olive oil in a heavy
soup pot over medium heat and add onion. Cook, stirring often, until
tender, about 5 minutes. Add a generous pinch of salt and chili powder
and stir together for a minute, then add garlic and continue to cook,
stirring, for another minute, until fragrant. Add tomatoes, stir well to
deglaze bottom of pot, and cook, stirring often, until tomatoes have
cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add
stock or broth, bring to a simmer, cover and simmer over low heat for
30 minutes.</li>
<li>While soup is simmering, toast tortilla strips in
batches in microwave. Place in a single layer on a plate and microwave
at full power for 1 minute. Turn strips over and microwave for another
minute. Repeat if necessary for 30 seconds, or until crisp and light
brown. Set aside.</li>
<li>Using an immersion blender, blend soup until
smooth. Bring back to a simmer and stir in cilantro. Simmer for 1
minute. Taste and adjust salt. Stir in lime juice.</li>
<li>Distribute toasted tortilla strips and cauliflower
“rice” among soup bowls and ladle in the soup. Top with crumbled cheese
and serve.</li>
</ol>
<ul class="recipe-notes">
<li>
<span class="recipe-note-description">Advance
preparation: The soup keeps well for 2 or 3 days in the refrigerator and
can be frozen. Wait until you are ready to serve to add cilantro for
the final simmer. The tortilla strips will keep for several hours.</span>
</li>
<li>
<span class="recipe-note-description">Variation: For an
enriched soup, beat 2 eggs in a bowl. Whisk in a ladleful or two of the
hot soup. Stir back into the simmering soup and serve as above.</span>
</li>
</ul>
</section>
</div>
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0tag:blogger.com,1999:blog-2852401688901205372.post-65589808461160000362015-02-04T16:35:00.000-08:002015-02-04T16:35:11.000-08:00CHARRED CAULIFLOWER QUESADILLAS
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<br />
<b>From Smitten Kitchen:</b><br />
<br />
<b>Charred Cauliflower Quesadillas</b><br />
<br />
Poblanos are very mild hot peppers. You could use fewer or swap them with a
small bell pepper for less heat, or swap one or both with a hotter jalapeño or
other chile for more heat. <br />
Yield: 6 quesadillas, serves 6<br />
2 small or 1 large fresh poblano chiles<br />
1 small head cauliflower, cored and cut into rough 1-inch chunks<br />
Salt and freshly ground black pepper to taste<br />
3 tablespoons olive oil, plus more for cooking quesadillas<br />
3 scallions, thinly sliced<br />
1 tablespoon lime juice<br />
2 cups (about 8 ounces) coarsely grated monterey jack cheese<br />
12 small (7-inch) flour tortillas<br />
<em><span style="font-family: Times;">Char peppers:</span></em> Over a gas
burner turned to high, hold the poblanos over the flame with tongs and char
them until they are black and blistered all over. Alternatively, you could do
this under a broiler, turning them frequently for even blistering. Transfer hot
chiles to a bowl and cover tightly with foil. Set aside to steam and let their
skins loosen while you cook the cauliflower.<br />
<em><span style="font-family: Times;">Char cauliflower:</span></em> In a large
bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper, until
it’s evenly coated. Heat your largest heaviest frying pan over high heat until
almost smoking, add cauliflower, and let it cook until each piece has a few
black spots but is not mushy, turning and moving it frequently to ensure even
cooking. This will take 8 to 10 minutes. Transfer florets to cutting board to
rest. <br />
<em><span style="font-family: Times;">Mix filling:</span></em> When poblanos
are cool enough to handle, peel the charred skin off with your fingertips or a
paring knife. Pull out and discard stems and seed clusters, and slice peppers
into 1/4-inch wide strips. Add to cauliflower on board and give both a rough
chop together, reducing the cauliflower to no bigger than 1/2-inch chunks.
Return cauliflower and peppers to the large bowl, add scallions, lime juice and
salt to taste. You should have about 2 cups of cauliflower filling.<br />
<em><span style="font-family: Times;">Assemble and cook quesadillas:</span></em>
Lay out 6 tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded
cheese to each. Place second 6 tortillas on top as lids. Heat a skillet over
medium heat. Once hot, coat lightly with olive oil and reduce heat to
medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes.
Carefully a flip — a large, thin spatula like <a href="http://www.amazon.com/gp/product/B000GGTYC8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000GGTYC8&linkCode=as2&tag=smitten-20&linkId=75U5LAE43ORGFDWL">my
favorite kind</a> helps here — and repeat on the second side. Repeat with
remaining quesadillas. <br />
<em><span style="font-family: Times;">To serve:</span></em> Cut quesadillas
into wedges and serve with your choice of fixings. Two of my favorites are
below.<br />
<br />
<b>Cumin-Lime Crema</b><br />
1/2 cup sour cream or Mexican crema<br />
A few gratings fresh lime zest<br />
1 tablespoon freshly squeezed lime juice<br />
1/2 teaspoon ground cumin<br />
Pinch of salt<br />
Combine, adjust seasonings to taste, and serve alongside quesadillas.<br />
<br />
<b>Lazy Taco Slaw</b><br />
1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and
1 coarsely grated carrot<br />
Coarse salt<br />
Juice of half a lime<br />
2 scallions, sliced thin<br />
A dollop of mayonnaise, sour cream or plain yogurt<br />
A dash of hot sauce (optional)<br />
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves<br />
Toss cabbage mix, salt and lime together in a large bowl; set aside for 5
minutes. It will shrink down a bit. Stir in scallions, then mayo and hot sauce.
Adjust seasonings/ingredients to taste, then stir in cilantro leaves. Serve
alongside quesadillas or any of your favorite tortilla-clad meals. <br />
eastonshttp://www.blogger.com/profile/11159424783726119397noreply@blogger.com0