Individually, carrots and fennel are great soup ingredients.
But I don’t think I’d ever had them together in one soup until recently, when my husband made Carrot Fennel Soup (click for the recipe) from Gourmet magazine.
They were a terrific pairing.
People who like the earthy, deep flavor of carrot soup will likely be delighted by the very slight licorice taste the fennel and fennel seeds add.
Because we have a hand blender (also known as an immersion blender), my husband adapted the recipe to use it instead of a regular blender.
Instead of puréeing the roasted vegetables in a blender with chicken broth, then transferring it to a saucepan and bringing it to a simmer with some water to thin the soup, my husband brought the broth and water to a simmer, then added the roasted vegetables. He then used a hand blender to purée the soup until smooth.
The recipe says to use an electric coffee or spice grinder to grind the fennel seeds that go on top of the soup, but my husband used a mortar and pestle to grind the seeds instead. A small electric chopper may also do the trick.
Fennel bulbs are found in the produce section of many supermarkets, while fennel seeds are found in the dried spices aisle.
The recipe says to chop the fennel fronds, the part that looks like dill growing out of the top of a fennel bulb, to save as a garnish to sprinkle on the soup. We didn’t bother with this step.
The stalks and fronds are cut off two medium fennel bulbs. The bulbs are sliced and tossed with carrots, onion, garlic, olive oil, sugar, salt and pepper. The vegetables are spread in a baking sheet and roasted until tender, 25 to 30 minutes.
The vegetables are then combined with the store-bought chicken broth (in the way the recipe outlines, or the way my husband did it – see above.)
Fennel seeds are finely ground and stirred into olive oil.
Serve the soup drizzled with the fennel oil.
Showing posts with label Gourmet. Show all posts
Showing posts with label Gourmet. Show all posts
Wednesday, November 16, 2011
Wednesday, August 24, 2011
Nectarines put to delicious work
in addictive summer potion
Nectarines are at their glorious best right now, and I’ve got a recipe that puts them to delicious work.
Nectarine-Basil Lemonade (click for the recipe) is an addictive potion that first appeared in the pages of Gourmet magazine in July 1993.
Since I first discovered the recipe a few years ago, I’ve made it several times, and been amazed every single time at how terrific it is. It’s also a favorite of my husband’s.
It’s not too sweet; rather, it’s a fine tribute to the refreshment properties of nectarines.
The non-alcoholic drink is family-friendly and would do very well at a backyard barbecue. But it’s also super for weeknights, too, and perks up any suppertime.
I always substitute an equal amount of Splenda for sugar in the recipe, and the result is pleasing.
Nectarine-Basil Lemonade is astonishingly easy to make.
In a small saucepan, water, one cup of fresh basil, one coarsely-chopped nectarine and the sugar or Splenda are brought to a boil, then simmered for five minutes (I turned the burner down all the way to low for simmering).
The mixture is cooled, then strained through a fine sieve into a pitcher. Water, a thinly-sliced nectarine, and one cup of fresh lemon juice is added and the mixture stirred.
At this point, I always refrigerate the drink for at least three hours.
The lemonade is served over ice.
Nectarine-Basil Lemonade (click for the recipe) is an addictive potion that first appeared in the pages of Gourmet magazine in July 1993.
Since I first discovered the recipe a few years ago, I’ve made it several times, and been amazed every single time at how terrific it is. It’s also a favorite of my husband’s.
It’s not too sweet; rather, it’s a fine tribute to the refreshment properties of nectarines.
The non-alcoholic drink is family-friendly and would do very well at a backyard barbecue. But it’s also super for weeknights, too, and perks up any suppertime.
I always substitute an equal amount of Splenda for sugar in the recipe, and the result is pleasing.
Nectarine-Basil Lemonade is astonishingly easy to make.
In a small saucepan, water, one cup of fresh basil, one coarsely-chopped nectarine and the sugar or Splenda are brought to a boil, then simmered for five minutes (I turned the burner down all the way to low for simmering).
The mixture is cooled, then strained through a fine sieve into a pitcher. Water, a thinly-sliced nectarine, and one cup of fresh lemon juice is added and the mixture stirred.
At this point, I always refrigerate the drink for at least three hours.
The lemonade is served over ice.
Friday, July 1, 2011
Leave out the cayenne in the patties, and these pork burgers are ideal for a family barbecue
If you’re looking for a burger that will please the whole gang at a backyard barbecue, I’ve got the recipe for you – if you leave out one ingredient or cut it back drastically.
Barbecued Pork Burgers with Slaw (click for the recipe) will be a hit with tastebuds of young and old if you put in just a pinch of cayenne pepper, or none at all, as opposed to the asked-for ¼ teaspoon.
My husband and I hate overly-spicy things, and so just put in just a pinch of cayenne. We thought this was an especially good decision since we were using Bull’s-Eye Bold Original barbecue, which has some punch on its own.
The burgers are juicy and mild-tasting. The coleslaw that goes on top of the patty provides a welcome crunch.
If I were to host a barbecue party with a range of ages present, this is what I would serve.
The burgers are very easy to make.
For the coleslaw, mayo, milk, and white-wine vinegar are combined and tossed with a mixture of thinly-sliced cabbage, shredded carrot, chives, salt and pepper.
Barbecue sauce, a pinch of cayenne or none at all, salt, and white-wine vinegar are combined. Two tablespoons of this mixture is combined with ground pork, salt and pepper, then burger patties are formed.
The patties are grilled until nearly finished. During the last minute of cooking time, each patty is brushed with a tablespoon of the barbecue sauce mixture, turned over and grilled 30 seconds. The process is repeated with the other side of the patties.
To assemble, a patty is put on the bottom half of a burger bun, then coleslaw is put on top of the patty. The top of the bun tops the coleslaw.
Barbecued Pork Burgers with Slaw (click for the recipe) will be a hit with tastebuds of young and old if you put in just a pinch of cayenne pepper, or none at all, as opposed to the asked-for ¼ teaspoon.
My husband and I hate overly-spicy things, and so just put in just a pinch of cayenne. We thought this was an especially good decision since we were using Bull’s-Eye Bold Original barbecue, which has some punch on its own.
The burgers are juicy and mild-tasting. The coleslaw that goes on top of the patty provides a welcome crunch.
If I were to host a barbecue party with a range of ages present, this is what I would serve.
The burgers are very easy to make.
For the coleslaw, mayo, milk, and white-wine vinegar are combined and tossed with a mixture of thinly-sliced cabbage, shredded carrot, chives, salt and pepper.
Barbecue sauce, a pinch of cayenne or none at all, salt, and white-wine vinegar are combined. Two tablespoons of this mixture is combined with ground pork, salt and pepper, then burger patties are formed.
The patties are grilled until nearly finished. During the last minute of cooking time, each patty is brushed with a tablespoon of the barbecue sauce mixture, turned over and grilled 30 seconds. The process is repeated with the other side of the patties.
To assemble, a patty is put on the bottom half of a burger bun, then coleslaw is put on top of the patty. The top of the bun tops the coleslaw.
Sunday, June 26, 2011
Red Velvet Whoopie Pies - for Canada Day,
or any summer celebration
I originally wrote this post suggesting making Red Velvet Whoopie Pies for Canada Day in July, but it recently occurred to me that these would also be a terrific treat to make during the Christmas holiday season, with its red and white colours. - Mandy Higgins, Dec. 1, 2011
With Canada Day coming up on Friday, July 1, my patriotic self thought it was necessary to make a dessert that reflected the colors of the Canadian flag – white and red.
I turned to a recipe I had my eye on to try ever since I saw it, Red Velvet Whoopie Pies from Gourmet Live.*
These whoopie pies are a variation on the classic version of marshmallow filling sandwiched by chocolate cookies. In this case, puffy red cookies sandwich a white cream cheese filling, so they fit the Canadian flag color requirements perfectly.
I thanked my patriotic self for stepping forward when we first tried these whoopie pies, because they were absolutely amazing.
The whole family will love them, guaranteed. They are an absolutely perfect finish to a family backyard barbecue.
Anyone who has eaten Red Velvet Cake will also appreciate how close these whoopie pies come to the flavor of the cake that inspired them.
*Unfortunately, I was unable to find online exactly the same recipe I used. The recipe I used is in a Gourmet magazine Grilling special edition, on newsstands now.
However, I did find a recipe online that was reasonably close to the one I used. Click for the recipe on the blog Tracey's Culinary Adventures. The recipe is for heart-shaped Red Velvet Whoopie Pies. Skip the step of making the cookies heart-shaped to make regular round whoopie pies like I did.
In the recipe I used, flour, cocoa powder, baking soda and salt are whisked together.
Butter, vegetable oil, sugar, an egg, vanilla, white vinegar and two tablespoons of red food coloring are mixed together.
The flour mixture and buttermilk are added alternately and beaten into the red butter and sugar mixture.
The batter is dropped onto baking sheets lined with parchment paper and the cookies baked for eight to 10 minutes.
The cookies are cooled on wire racks. I let the cookies cool completely, making the application of the filling much easier.
The filling is made by combining cream cheese, butter, fresh lemon juice, vanilla, salt and confectioners’ sugar (icing sugar) with an electric mixer.
To assemble the whoopie pies, the filling is spread onto the flat side of one cookie, and the flat side of another cookie is placed on top. The two cookies are pressed toward each other gently.
Because of the cream cheese filling, the whoopie pies need to be stored in the fridge, then brought to room temperature before serving.
With Canada Day coming up on Friday, July 1, my patriotic self thought it was necessary to make a dessert that reflected the colors of the Canadian flag – white and red.
I turned to a recipe I had my eye on to try ever since I saw it, Red Velvet Whoopie Pies from Gourmet Live.*
These whoopie pies are a variation on the classic version of marshmallow filling sandwiched by chocolate cookies. In this case, puffy red cookies sandwich a white cream cheese filling, so they fit the Canadian flag color requirements perfectly.
I thanked my patriotic self for stepping forward when we first tried these whoopie pies, because they were absolutely amazing.
The whole family will love them, guaranteed. They are an absolutely perfect finish to a family backyard barbecue.
Anyone who has eaten Red Velvet Cake will also appreciate how close these whoopie pies come to the flavor of the cake that inspired them.
*Unfortunately, I was unable to find online exactly the same recipe I used. The recipe I used is in a Gourmet magazine Grilling special edition, on newsstands now.
However, I did find a recipe online that was reasonably close to the one I used. Click for the recipe on the blog Tracey's Culinary Adventures. The recipe is for heart-shaped Red Velvet Whoopie Pies. Skip the step of making the cookies heart-shaped to make regular round whoopie pies like I did.
In the recipe I used, flour, cocoa powder, baking soda and salt are whisked together.
Butter, vegetable oil, sugar, an egg, vanilla, white vinegar and two tablespoons of red food coloring are mixed together.
The flour mixture and buttermilk are added alternately and beaten into the red butter and sugar mixture.
The batter is dropped onto baking sheets lined with parchment paper and the cookies baked for eight to 10 minutes.
The cookies are cooled on wire racks. I let the cookies cool completely, making the application of the filling much easier.
The filling is made by combining cream cheese, butter, fresh lemon juice, vanilla, salt and confectioners’ sugar (icing sugar) with an electric mixer.
To assemble the whoopie pies, the filling is spread onto the flat side of one cookie, and the flat side of another cookie is placed on top. The two cookies are pressed toward each other gently.
Because of the cream cheese filling, the whoopie pies need to be stored in the fridge, then brought to room temperature before serving.
Sunday, June 5, 2011
Tapenade filling makes for
quick and delicious burger
Our first grilled burger of the 2011 summer season was absolutely sensational.
My husband and I made Tapenade-Filled Burgers (click for the recipe) for the first time last week, and were blown away with how delicious they were.
The inner layer of store-bought green olive tapenade provided a perfect level of pickly saltiness to the moist meat.
The lipsmacking goodness of the burgers was even more amazing considering they were a breeze to make.
The recipe I linked to above on epicurious.com, the site of recipes from the former Gourmet magazine, says lean ground beef can be used for the burgers. However, the recipe I used, from a special edition of Gourmet magazine about grilling, says to use ground beef that is not lean (*See also below a difference in cooking time between the two recipes).
While it’s obviously going to add more fat, I would strongly recommend going with the full-fat beef. It creates an amazing flavor, and makes the patties easier to form.
Definitely go with the recipe’s recommendations for accompaniments of mayonnaise, coarse-grain mustard, thinly-sliced pickles (we used sandwich-stacker pickles) and lettuce. These condiments and toppings complete the burger, particularly the grainy mustard. We skipped the thinly-sliced red onion as we prefer them cooked instead of raw.
In Canada, we found green olive tapenade at a Sobeys supermarket. The recipe says green or black olive tapenade is sometimes also labelled olive paste.
To make the burgers, the beef is divided into six equal portions. Each portion is in turn divided in half, and each half flattened to form a thin four-inch-wide patty.
Tapenade is spread onto one patty, the other is placed on top, and the edges are pinched together to seal.
The burgers are grilled. The recipe I linked to says to turn the burger over once, three minutes total for medium-rare. *The recipe I used from the magazine said to cook the burgers five to six minutes per side until the internal temperature reaches 160 F on an instant read thermometer. I would highly recommend using the longer grilling times instead.
Mayonnaise and mustard is spread on hamburger buns, then the burgers are assembled with the patties, pickles and lettuce.
My husband and I made Tapenade-Filled Burgers (click for the recipe) for the first time last week, and were blown away with how delicious they were.
The inner layer of store-bought green olive tapenade provided a perfect level of pickly saltiness to the moist meat.
The lipsmacking goodness of the burgers was even more amazing considering they were a breeze to make.
The recipe I linked to above on epicurious.com, the site of recipes from the former Gourmet magazine, says lean ground beef can be used for the burgers. However, the recipe I used, from a special edition of Gourmet magazine about grilling, says to use ground beef that is not lean (*See also below a difference in cooking time between the two recipes).
While it’s obviously going to add more fat, I would strongly recommend going with the full-fat beef. It creates an amazing flavor, and makes the patties easier to form.
Definitely go with the recipe’s recommendations for accompaniments of mayonnaise, coarse-grain mustard, thinly-sliced pickles (we used sandwich-stacker pickles) and lettuce. These condiments and toppings complete the burger, particularly the grainy mustard. We skipped the thinly-sliced red onion as we prefer them cooked instead of raw.
In Canada, we found green olive tapenade at a Sobeys supermarket. The recipe says green or black olive tapenade is sometimes also labelled olive paste.
To make the burgers, the beef is divided into six equal portions. Each portion is in turn divided in half, and each half flattened to form a thin four-inch-wide patty.
Tapenade is spread onto one patty, the other is placed on top, and the edges are pinched together to seal.
The burgers are grilled. The recipe I linked to says to turn the burger over once, three minutes total for medium-rare. *The recipe I used from the magazine said to cook the burgers five to six minutes per side until the internal temperature reaches 160 F on an instant read thermometer. I would highly recommend using the longer grilling times instead.
Mayonnaise and mustard is spread on hamburger buns, then the burgers are assembled with the patties, pickles and lettuce.
Thursday, June 2, 2011
Great summer recipe ideas from food mags
I love to read food and cooking magazines -- obvious, since I write this blog.
I like to imagine the dynamite secrets a lovely-looking recipe will reveal.
Recently I perused a stack of magazines with terrific-looking recipes I'd like to try this summer (although there are so many nice ones I doubt highly that's possible.)
If you're looking for some good magazines with recipes for the hot weather ahead, here are four I recommend. All are on sale now on newsstands.
Under each is the recipes I have my eye on to try.
Summer Entertaining from Cook’s Illustrated – Summer 2011 (pulled pork sandwich on cover)
- Barbecued Chicken Parts – Chicken thighs and legs are kept in a brine of salt, sugar and water before being grilled.
- Charcoal-Grilled Stuffed Flank Steak – These look like beef lollipops. A spread of herbs and garlic and a layer of prosciutto is put on flank steak before it’s rolled up and tied. Skewers are put in evenly through each section of meat between ties, and then the rolled steak is sliced into pinwheels before grilling.
- Minted Sugar Snap Pea Salad
- Tuscan Potato Salad – Red wine vinegar, rosemary, Dijon mustard and Parmesan cheese provide the coating for new red potatoes.
- Lemon Potatoes – Lemon zest and juice, along with minced garlic and chicken broth, is tossed with boiled new red potatoes.
- Basic Creamy Coleslaw
- Quick Summer Pickles and Quick Bread-and-Butter Pickles
- Gazpacho – the iconic summer tomato soup, created here with fresh tomatoes, red bell peppers, cucumbers, sweet onion, garlic, sherry vinegar and tomato juice.
- Magic Chocolate Ice Cream – A no-machine ice cream using espresso powder, bittersweet chocolate, sweetened condensed milk and heavy cream.
Gourmet Grilling: 96 All-Time Favorite Cookout Classics – Special edition summer 2011 (burger on cover)
Tapenade-Filled Burgers, Asian Steak and Noodle Salad, Turkey Cheddar Burgers, Dominican Chimichurri Burgers, Porterhouse Steak with Pan-Seared Cherry Tomatoes, Grilled Pork Tenderloin with Smoked-Paprika Mayonnaise, Barbecued Pork Burgers with Slaw, Chipotle-Lime Chicken, Buffalo Grilled Shrimp with Blue Cheese Dip and Celery, Grilled Salmon with Lime-Butter Sauce, Panna Cotta with Lemon-Thyme Peaches, Peach Ice Cream, Lemon-Herbed Potatoes, Perfect Strawberry Ice Cream, Red Velvet Whoopie Pies.
America’s Test Kitchen 30-Minute Suppers Summer 2011 (chicken skewers on cover)
Grilled Italian Sausage Subs, Grilled Herbed Chicken and Zucchini Salad, Vietnamese-Style Noodle Salad with Chicken, Grilled Spice-Rubbed Chicken Thighs, Glazed Grilled Chicken Skewers, Greek Burgers, Hoisin Pork with Garlic Noodles, Mustard-Glazed Brats with Sweet and Sour Slaw, Wasabi Crab Salad Rolls with Ginger Coleslaw; Chicken, Goat Cheese, and Cherry Salad.
Cook’s Country – July 2011 (peaches and cream pie on cover)
- Dill Potato Salad: Chopped dill is put in a sachet and boiled with the potatoes, and more dill is put in the vinegar that goes on the potatoes.
- Peaches and Cream Pie: Peaches are baked, put in a pie crust, and heavy cream is poured over before baking.
- Grilled Steakhouse Steak Tips: Beef flap steak is cut into small pieces and marinated in brown sugar, garlic, paprika and cayenne pepper before grilling.
- Strawberry Dream Cake: A luscious two-layer strawberry cake that looks perfect for a summertime birthday.
I like to imagine the dynamite secrets a lovely-looking recipe will reveal.
Recently I perused a stack of magazines with terrific-looking recipes I'd like to try this summer (although there are so many nice ones I doubt highly that's possible.)
If you're looking for some good magazines with recipes for the hot weather ahead, here are four I recommend. All are on sale now on newsstands.
Under each is the recipes I have my eye on to try.
Summer Entertaining from Cook’s Illustrated – Summer 2011 (pulled pork sandwich on cover)
- Barbecued Chicken Parts – Chicken thighs and legs are kept in a brine of salt, sugar and water before being grilled.
- Charcoal-Grilled Stuffed Flank Steak – These look like beef lollipops. A spread of herbs and garlic and a layer of prosciutto is put on flank steak before it’s rolled up and tied. Skewers are put in evenly through each section of meat between ties, and then the rolled steak is sliced into pinwheels before grilling.
- Minted Sugar Snap Pea Salad
- Tuscan Potato Salad – Red wine vinegar, rosemary, Dijon mustard and Parmesan cheese provide the coating for new red potatoes.
- Lemon Potatoes – Lemon zest and juice, along with minced garlic and chicken broth, is tossed with boiled new red potatoes.
- Basic Creamy Coleslaw
- Quick Summer Pickles and Quick Bread-and-Butter Pickles
- Gazpacho – the iconic summer tomato soup, created here with fresh tomatoes, red bell peppers, cucumbers, sweet onion, garlic, sherry vinegar and tomato juice.
- Magic Chocolate Ice Cream – A no-machine ice cream using espresso powder, bittersweet chocolate, sweetened condensed milk and heavy cream.
Gourmet Grilling: 96 All-Time Favorite Cookout Classics – Special edition summer 2011 (burger on cover)
Tapenade-Filled Burgers, Asian Steak and Noodle Salad, Turkey Cheddar Burgers, Dominican Chimichurri Burgers, Porterhouse Steak with Pan-Seared Cherry Tomatoes, Grilled Pork Tenderloin with Smoked-Paprika Mayonnaise, Barbecued Pork Burgers with Slaw, Chipotle-Lime Chicken, Buffalo Grilled Shrimp with Blue Cheese Dip and Celery, Grilled Salmon with Lime-Butter Sauce, Panna Cotta with Lemon-Thyme Peaches, Peach Ice Cream, Lemon-Herbed Potatoes, Perfect Strawberry Ice Cream, Red Velvet Whoopie Pies.
America’s Test Kitchen 30-Minute Suppers Summer 2011 (chicken skewers on cover)
Grilled Italian Sausage Subs, Grilled Herbed Chicken and Zucchini Salad, Vietnamese-Style Noodle Salad with Chicken, Grilled Spice-Rubbed Chicken Thighs, Glazed Grilled Chicken Skewers, Greek Burgers, Hoisin Pork with Garlic Noodles, Mustard-Glazed Brats with Sweet and Sour Slaw, Wasabi Crab Salad Rolls with Ginger Coleslaw; Chicken, Goat Cheese, and Cherry Salad.
Cook’s Country – July 2011 (peaches and cream pie on cover)
- Dill Potato Salad: Chopped dill is put in a sachet and boiled with the potatoes, and more dill is put in the vinegar that goes on the potatoes.
- Peaches and Cream Pie: Peaches are baked, put in a pie crust, and heavy cream is poured over before baking.
- Grilled Steakhouse Steak Tips: Beef flap steak is cut into small pieces and marinated in brown sugar, garlic, paprika and cayenne pepper before grilling.
- Strawberry Dream Cake: A luscious two-layer strawberry cake that looks perfect for a summertime birthday.
Tuesday, May 24, 2011
Pickles for your summer plate in just 20 minutes
Yummy homemade pickles in just 20 minutes — it’s true!
I made Cucumbers with Wasabi and Rice Vinegar (click for the recipe) on the weekend, and was quite stunned at how terrific they were.
They tasted like they’d been stewing away for months under perfect conditions.
But all it took was cutting up some cucumbers, tossing them in a few easy-to-find ingredients and letting them sit for a few minutes.
The pickles would make a crisp, cool side for any type of grilling creation this summer.
The recipe calls for wasabi powder, which can be found in the Asian food section of some supermarkets.
I was expecting the powder would create spicy heat, but it didn’t – there was more of a very slight horseradish effect instead.
The recipe also calls for Japanese or Kirby cucumbers. Unable to find either, I used English cucumbers, which made a fine substitute.
The recipe says to use an adjustable-blade slicer to thinly slice the cucumbers, but I was able to accomplish the task easily enough with a knife.
There was a fun direction in the recipe: Squeeze handfuls of cucumber to release water. That’s exactly what I did – I picked up handfuls of slices and squeezed them in my palm to release excess liquid.
Thinly-sliced cucumbers are tossed with salt and left to drain in a colander in the sink for 15 minutes, then rinsed under cold water and squeezed.
Wasabi powder and water are stirred together and left to stand five minutes. Rice vinegar, sugar and soy sauce are added and whisked until the sugar has dissolved. The cucumbers are added and tossed well with the wasabi powder liquid.
The cucumbers can be served right away, or chilled before serving up to one day.
I made Cucumbers with Wasabi and Rice Vinegar (click for the recipe) on the weekend, and was quite stunned at how terrific they were.
They tasted like they’d been stewing away for months under perfect conditions.
But all it took was cutting up some cucumbers, tossing them in a few easy-to-find ingredients and letting them sit for a few minutes.
The pickles would make a crisp, cool side for any type of grilling creation this summer.
The recipe calls for wasabi powder, which can be found in the Asian food section of some supermarkets.
I was expecting the powder would create spicy heat, but it didn’t – there was more of a very slight horseradish effect instead.
The recipe also calls for Japanese or Kirby cucumbers. Unable to find either, I used English cucumbers, which made a fine substitute.
The recipe says to use an adjustable-blade slicer to thinly slice the cucumbers, but I was able to accomplish the task easily enough with a knife.
There was a fun direction in the recipe: Squeeze handfuls of cucumber to release water. That’s exactly what I did – I picked up handfuls of slices and squeezed them in my palm to release excess liquid.
Thinly-sliced cucumbers are tossed with salt and left to drain in a colander in the sink for 15 minutes, then rinsed under cold water and squeezed.
Wasabi powder and water are stirred together and left to stand five minutes. Rice vinegar, sugar and soy sauce are added and whisked until the sugar has dissolved. The cucumbers are added and tossed well with the wasabi powder liquid.
The cucumbers can be served right away, or chilled before serving up to one day.
Sunday, May 8, 2011
Roast Chicken Legs with Lemon and Thyme:
Your oven may not like it, but your tastebuds will
Moist, juicy, tasty chicken legs and thighs are just minutes away with Roast Chicken Legs with Lemon and Thyme (click for the recipe).
The terrific quick dish is from the late, great Gourmet magazine, which I still miss since it stopped being published in October 2009.
It had a great “Quick Kitchen” section in every issue that was always chock-full of excellent recipes for elegant, delicious weeknight dishes.
This recipe is one of them.
While it produces amazing chicken in about half an hour, including prep time, this recipe is a bit of an oven killer. If you've been thinking of cleaning your oven, this is a great meal make to give you some added motivation.
Because the chicken needs be roasted at a high heat (500 F) with the oven rack in the upper third of the oven, it does send some of the oil it’s tossed in splattering, with some possible accompanying smoke.
This could be corrected, I’m guessing, by using a 17x12-inch pan (baking sheet size), but with higher sides than the one inch called for in the recipe. Looking online, I see such a pan exists.
However, if you’re like my husband and I, you’ll just crack a window, and clean the oven later.This chicken is worth the bother, it’s that good.
The leftovers even warmed up beautifully the next day in the microwave.
Chicken thighs and drumsticks, skin on, are tossed with olive oil, thyme, garlic, salt and pepper in a large bowl, then transferred to a baking pan.
The chicken is baked 10 minutes, then four lemon slices are added to the pan. The chicken is baked for another 15 to 20 minutes.
Serve.
The terrific quick dish is from the late, great Gourmet magazine, which I still miss since it stopped being published in October 2009.
It had a great “Quick Kitchen” section in every issue that was always chock-full of excellent recipes for elegant, delicious weeknight dishes.
This recipe is one of them.
While it produces amazing chicken in about half an hour, including prep time, this recipe is a bit of an oven killer. If you've been thinking of cleaning your oven, this is a great meal make to give you some added motivation.
Because the chicken needs be roasted at a high heat (500 F) with the oven rack in the upper third of the oven, it does send some of the oil it’s tossed in splattering, with some possible accompanying smoke.
This could be corrected, I’m guessing, by using a 17x12-inch pan (baking sheet size), but with higher sides than the one inch called for in the recipe. Looking online, I see such a pan exists.
However, if you’re like my husband and I, you’ll just crack a window, and clean the oven later.This chicken is worth the bother, it’s that good.
The leftovers even warmed up beautifully the next day in the microwave.
Chicken thighs and drumsticks, skin on, are tossed with olive oil, thyme, garlic, salt and pepper in a large bowl, then transferred to a baking pan.
The chicken is baked 10 minutes, then four lemon slices are added to the pan. The chicken is baked for another 15 to 20 minutes.
Serve.
Friday, April 29, 2011
Limoncello and Mint Sparklers:
Soft, fizzy lemonade with a hint of mint
It seemed high time that I tried making a new cocktail, so last weekend, just in time to celebrate Easter, I hauled out the recipe for Limoncello and Mint Sparklers (click for the recipe).
It’s one I’d been harboring away on my “to-make” list. It was waiting patiently for me to get to it and see just how awesome it is.
And it was truly awesome – it was essentially soft, fizzy lemonade with a hint of mint.
Limoncello, or lemon liqueur, creates the lemonade taste, with the help of fresh lemon juice. The fizziness comes from club soda (the recipe calls for sparkling water, but I always prefer club soda.)
While I made this for sipping before and at a springtime meal, where it fit in well, my mom rightly pointed out the cocktail would also be nice on a hot summer day, enjoyed on the deck.
The recipe says it makes six servings, but I found it made four.
The cocktail was amazingly easy to prepare.
Fresh mint leaves are combined with limoncello in a bowl. The mint is gently bruised with a pestle or wooden spoon to release the yummy mint flavors. The mixture is chilled for one hour.
The mixture is strained through a fine-mesh sieve into a pitcher, leaving the mint in the sieve and the minty limoncello in the pitcher.
Just before serving, fresh lemon juice and club soda is stirred with the limoncello in the pitcher.
The recipe says to fill the pitcher with ice, but I put ice in the individual glasses instead and poured the cocktail on top.
It’s one I’d been harboring away on my “to-make” list. It was waiting patiently for me to get to it and see just how awesome it is.
And it was truly awesome – it was essentially soft, fizzy lemonade with a hint of mint.
Limoncello, or lemon liqueur, creates the lemonade taste, with the help of fresh lemon juice. The fizziness comes from club soda (the recipe calls for sparkling water, but I always prefer club soda.)
While I made this for sipping before and at a springtime meal, where it fit in well, my mom rightly pointed out the cocktail would also be nice on a hot summer day, enjoyed on the deck.
The recipe says it makes six servings, but I found it made four.
The cocktail was amazingly easy to prepare.
Fresh mint leaves are combined with limoncello in a bowl. The mint is gently bruised with a pestle or wooden spoon to release the yummy mint flavors. The mixture is chilled for one hour.
The mixture is strained through a fine-mesh sieve into a pitcher, leaving the mint in the sieve and the minty limoncello in the pitcher.
Just before serving, fresh lemon juice and club soda is stirred with the limoncello in the pitcher.
The recipe says to fill the pitcher with ice, but I put ice in the individual glasses instead and poured the cocktail on top.
Thursday, March 3, 2011
Greek-Spiced Baked Shrimp: Unusual ingredient combination produces delicious dish
It looked like an unusual combination: Cinnamon, allspice, tomatoes, shrimp and dill.
And that’s why I immediately wanted to try the recipe for Greek-Spiced Baked Shrimp (click for the recipe) from Gourmet magazine when I saw it a couple of years ago.
What would those ingredients in the recipe produce?
Something delicious, as it turned out.
The cinnamon and allspice give the tomatoes a sensation of earthy warmth, while the shrimp gives it a meaty texture. The crumbled feta cheese on top add a perfect bit of zest.
Apparently allspice is a staple in Greek cooking, and is often added to dishes with tomatoes and fish. I can see why it’s done – the resulting taste is quite comforting.
As the recipe introduction suggests, crusty bread is the perfect thing to serve with the dish, as you can use it to sop up the tomato juices.
Greek-Spiced Baked Shrimp is easy to make.
Chopped onion and garlic are cooked until softened, then red-pepper flakes, cinnamon, allspice, a can of tomatoes and sugar are added and the mixture is left to simmer for about 20 minutes.
Large peeled and deveined shrimp is added to the tomato mixture, which is then poured into a baking dish and topped with crumbled feta cheese. After baking in the oven, the dish is sprinkled with fresh dill and served.
And that’s why I immediately wanted to try the recipe for Greek-Spiced Baked Shrimp (click for the recipe) from Gourmet magazine when I saw it a couple of years ago.
What would those ingredients in the recipe produce?
Something delicious, as it turned out.
The cinnamon and allspice give the tomatoes a sensation of earthy warmth, while the shrimp gives it a meaty texture. The crumbled feta cheese on top add a perfect bit of zest.
Apparently allspice is a staple in Greek cooking, and is often added to dishes with tomatoes and fish. I can see why it’s done – the resulting taste is quite comforting.
As the recipe introduction suggests, crusty bread is the perfect thing to serve with the dish, as you can use it to sop up the tomato juices.
Greek-Spiced Baked Shrimp is easy to make.
Chopped onion and garlic are cooked until softened, then red-pepper flakes, cinnamon, allspice, a can of tomatoes and sugar are added and the mixture is left to simmer for about 20 minutes.
Large peeled and deveined shrimp is added to the tomato mixture, which is then poured into a baking dish and topped with crumbled feta cheese. After baking in the oven, the dish is sprinkled with fresh dill and served.
Sunday, January 16, 2011
Caramelized Banana Splits with Hot Chocolate Sauce: A perfect introduction to the classic dessert
Until I was an adult, I had never eaten a banana split.
This is not a sob story, just a factual reflection on life.
Banana splits only existed in the universe of Dairy Queen when I was a kid. Mom and Dad sometimes ordered one and shared it, while I opted for a sundae instead.
I only knew that Dairy Queen banana split dishes made great Barbie doll bathtubs.
Fast forward to adulthood in November 2007, and I’m flipping through Gourmet magazine.
There was the recipe: Caramelized Banana Splits with Hot Chocolate Sauce (click for the recipe). And it was in the mag’s Quick Kitchen section, no less.
For the first time, I was going to try a banana split, and I was going to make it myself.
It was a fantastic introduction into the world of banana splits: They were warm, gooey and absolutely divine,
They're a lovely treat on a cozy winter night – the whole family will love them. Get the fire going, turn on a movie and whip up these easy-to-make splits.
Butter is melted in a skillet, then bananas are added and sprinkled with brown sugar. The bananas are cooked for a few minutes until the sugar is caramelized, and are divided among bowls. Any remaining caramel is left in the skillet.
Heavy cream (I used whipping cream) is added to the skillet and boiled until the caramel is dissolved. Finely-chopped bittersweet chocolate is added and whisked until melted.
The bananas are topped with scoops of cinnamon or vanilla ice cream, then drizzled with chocolate sauce and sprinkled with toasted chopped walnuts.
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This is not a sob story, just a factual reflection on life.
Banana splits only existed in the universe of Dairy Queen when I was a kid. Mom and Dad sometimes ordered one and shared it, while I opted for a sundae instead.
I only knew that Dairy Queen banana split dishes made great Barbie doll bathtubs.
Fast forward to adulthood in November 2007, and I’m flipping through Gourmet magazine.
There was the recipe: Caramelized Banana Splits with Hot Chocolate Sauce (click for the recipe). And it was in the mag’s Quick Kitchen section, no less.
For the first time, I was going to try a banana split, and I was going to make it myself.
It was a fantastic introduction into the world of banana splits: They were warm, gooey and absolutely divine,
They're a lovely treat on a cozy winter night – the whole family will love them. Get the fire going, turn on a movie and whip up these easy-to-make splits.
Butter is melted in a skillet, then bananas are added and sprinkled with brown sugar. The bananas are cooked for a few minutes until the sugar is caramelized, and are divided among bowls. Any remaining caramel is left in the skillet.
Heavy cream (I used whipping cream) is added to the skillet and boiled until the caramel is dissolved. Finely-chopped bittersweet chocolate is added and whisked until melted.
The bananas are topped with scoops of cinnamon or vanilla ice cream, then drizzled with chocolate sauce and sprinkled with toasted chopped walnuts.
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Friday, January 14, 2011
Chinese Barbecued Baby Back Ribs:
Delicious ribs with no advance fuss!
Until a few years ago, I thought that really delicious ribs were a burden to make, requiring a lot of advance preparation such as boiling or marinating before they were grilled or baked.
I avoided making them for that reason.
Then I happened across a recipe in Gourmet magazine called Chinese Barbecued Baby Back Ribs (click for the recipe) that promised juicy ribs in just one hour with minimum fuss.
You can bet I was going to try them.
Although it actually took a bit longer than an hour to both prepare and cook the ribs, the recipe did produce ones that were tender and lip-smackingly delicious.
The secret, the recipe’s introduction says, is finishing the ribs under the broiler.
This is now my go-to ribs recipe for winter. I’m still on the prowl for the perfect, easy, grilled rack-of-ribs recipe for summer.
Chinese Barbecued Baby Back Ribs are perfect for Friday night, when it’s time to kick back after a hard week. It’s family-friendly; young ones will like them as much as adults. Serve the ribs with fries and/or salad for the full effect.
I have one official this-will-make-it-better tip for these ribs: Let them rest for 10 minutes after they are cooked, before cutting them up and serving. This improves the taste!
To make the sauce for the ribs, fresh ginger, garlic, soy sauce and vegetable oil are puréed in a blender. The mixture is transferred to a bowl, and hoisin sauce and honey are mixed in.
A half-cup of the sauce is reserved, while the racks of baby back ribs (also called back ribs) are coated with the remainder (use a silicone brush or spoon to put the sauce on the ribs.)
The racks are placed, meaty sides down, on a baking sheet and are baked for about 40 minutes at 400 F. Halfway through baking time, the racks are turned over, basted with some of the reserved sauce and put back in the oven.
After this 40-minute baking time, the ribs are brushed, meaty sides up, with the last of the sauce, and are returned to the oven. The ribs are cooked four to five inches from the heat of the broiler until lightly charred, four to eight minutes (keep an eye on it so it doesn’t go from charred to completely burned!)
Let the racks rest for 10 minutes, cut into pieces and served.
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I avoided making them for that reason.
Then I happened across a recipe in Gourmet magazine called Chinese Barbecued Baby Back Ribs (click for the recipe) that promised juicy ribs in just one hour with minimum fuss.
You can bet I was going to try them.
Although it actually took a bit longer than an hour to both prepare and cook the ribs, the recipe did produce ones that were tender and lip-smackingly delicious.
The secret, the recipe’s introduction says, is finishing the ribs under the broiler.
This is now my go-to ribs recipe for winter. I’m still on the prowl for the perfect, easy, grilled rack-of-ribs recipe for summer.
Chinese Barbecued Baby Back Ribs are perfect for Friday night, when it’s time to kick back after a hard week. It’s family-friendly; young ones will like them as much as adults. Serve the ribs with fries and/or salad for the full effect.
I have one official this-will-make-it-better tip for these ribs: Let them rest for 10 minutes after they are cooked, before cutting them up and serving. This improves the taste!
To make the sauce for the ribs, fresh ginger, garlic, soy sauce and vegetable oil are puréed in a blender. The mixture is transferred to a bowl, and hoisin sauce and honey are mixed in.
A half-cup of the sauce is reserved, while the racks of baby back ribs (also called back ribs) are coated with the remainder (use a silicone brush or spoon to put the sauce on the ribs.)
The racks are placed, meaty sides down, on a baking sheet and are baked for about 40 minutes at 400 F. Halfway through baking time, the racks are turned over, basted with some of the reserved sauce and put back in the oven.
After this 40-minute baking time, the ribs are brushed, meaty sides up, with the last of the sauce, and are returned to the oven. The ribs are cooked four to five inches from the heat of the broiler until lightly charred, four to eight minutes (keep an eye on it so it doesn’t go from charred to completely burned!)
Let the racks rest for 10 minutes, cut into pieces and served.
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Friday, January 7, 2011
Lentils go from 'canned to Cannes'
with roasted pork and carrots
I’ve expressed before on this blog my love of any dish that makes me feel like I’m eating in a French bistro. I’ve found another that makes me feel that way: Mustard-Crusted Pork with Carrots and Lentils (click for the recipe) from Gourmet magazine.
As the recipe description says, the recipe’s creator, Maggie Ruggiero, has taken lentils from “canned to Cannes.”
In fact, the lentils are actually the highlight of the dish. If you’re trying to add more fiber to your diet, this is a yummy way to get it.
We’ve even made the delicious lentils on their own as a side with other dishes.
I also liked this dish because I was able to eat cooked carrots without feeling nauseated.
I’m a lifelong hater of cooked carrots. I love them raw, but cook them in a way that gets them mushy and I won’t go near them (other than a good cream of carrot soup, of course!)
In this recipe, the carrots are roasted along with the pork loin so they get a little softer but not mushy – much better.
This dish does take a little work, but it’s not hard to make.
Carrot sticks are tossed with oil and roasted in the oven in a shallow baking pan (we used a 13” x 9” baking pan.)
A pork tenderloin is browned all over in a skillet, then put on a work surface and brushed with Dijon mustard and a mixture of oil and bread crumbs (we used panko, a type of fine Japanese bread crumb.)
The pork is put in the pan with carrots, and the roasting continues.
While the pork roasts, garlic and fresh thyme are cooked in oil in a small saucepan, then lentils from a can, chicken broth and mustard are stirred in and the mixture cooked until heated through.
Though the recipe doesn’t say to do this, my husband sliced the pork tenderloin once it was finished roasting.
Then we served it with the carrots and lentils.
Another bistro-worthy easy dish: Garlicky Chicken Thighs in Red Pepper Sauce
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As the recipe description says, the recipe’s creator, Maggie Ruggiero, has taken lentils from “canned to Cannes.”
In fact, the lentils are actually the highlight of the dish. If you’re trying to add more fiber to your diet, this is a yummy way to get it.
We’ve even made the delicious lentils on their own as a side with other dishes.
I also liked this dish because I was able to eat cooked carrots without feeling nauseated.
I’m a lifelong hater of cooked carrots. I love them raw, but cook them in a way that gets them mushy and I won’t go near them (other than a good cream of carrot soup, of course!)
In this recipe, the carrots are roasted along with the pork loin so they get a little softer but not mushy – much better.
This dish does take a little work, but it’s not hard to make.
Carrot sticks are tossed with oil and roasted in the oven in a shallow baking pan (we used a 13” x 9” baking pan.)
A pork tenderloin is browned all over in a skillet, then put on a work surface and brushed with Dijon mustard and a mixture of oil and bread crumbs (we used panko, a type of fine Japanese bread crumb.)
The pork is put in the pan with carrots, and the roasting continues.
While the pork roasts, garlic and fresh thyme are cooked in oil in a small saucepan, then lentils from a can, chicken broth and mustard are stirred in and the mixture cooked until heated through.
Though the recipe doesn’t say to do this, my husband sliced the pork tenderloin once it was finished roasting.
Then we served it with the carrots and lentils.
Another bistro-worthy easy dish: Garlicky Chicken Thighs in Red Pepper Sauce
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Wednesday, December 29, 2010
Garlic and Cheese Crostini - a cocktail's best friend
Sometimes I’ll see a recipe and file it away in the “must try” area of my brain.
There it lurks until one day it springs forward, wanting to be made, sometimes jogged from its place in storage by a fitting occasion to make it.
In the case of Garlic and Cheese Crostini (click for the recipe) from Gourmet magazine, it was a Saturday night with my husband and a bottle of red wine that seemed like a good time it. I’m very glad I did.
Just as the recipe’s description on epicurious.com says, this appetizer is garlicky and salty – a great accompaniment to cocktails.
They’re so easy to make.
Slices of baguette are arranged in a layer on a baking sheet and brushed with olive oil.
More olive oil, finely-grated Pecorino Romano cheese, minced garlic cloves, salt and pepper are stirred together in a small bowl.
The baguette slices are sprinkled with the cheese mixture, and baked until the topping just starts to melt.
The crostini are sprinkled with parsley and served.
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There it lurks until one day it springs forward, wanting to be made, sometimes jogged from its place in storage by a fitting occasion to make it.
In the case of Garlic and Cheese Crostini (click for the recipe) from Gourmet magazine, it was a Saturday night with my husband and a bottle of red wine that seemed like a good time it. I’m very glad I did.
Just as the recipe’s description on epicurious.com says, this appetizer is garlicky and salty – a great accompaniment to cocktails.
They’re so easy to make.
Slices of baguette are arranged in a layer on a baking sheet and brushed with olive oil.
More olive oil, finely-grated Pecorino Romano cheese, minced garlic cloves, salt and pepper are stirred together in a small bowl.
The baguette slices are sprinkled with the cheese mixture, and baked until the topping just starts to melt.
The crostini are sprinkled with parsley and served.
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Wednesday, December 15, 2010
Charming Chocolate Dulce De Leche Bars
Though the recipe for Chocolate Dulce De Leche Bars (click for the recipe) was first published in the July issue of Gourmet magazine, these babies are suitable for satisfying treat cravings all year long.
They will appeal to folks both young and old. I chose to make them for a party I threw for my parents for that very reason.
In essence, the bars are pieces of shortbread with a caramel-chocolate topping.
The recipe calls for dulce de leche, which means "milk caramel" in Spanish.
I have found jarred dulce de leche in a couple of places in the supermarket: With the jams and jellies, and with the ice-cream sundae making supplies alongside other chocolate and caramel sauces.
Although the recipe says the bars can keep at room temperature in an airtight container for up to one day, I find they can be refrigerated up to a week and still taste delicious.
This recipe is easy to make. You don’t even need to haul out a stand or hand mixer for it. However, it does require a shallow 9 to 9½ inch square baking pan and an instant-read thermometer.
Butter, light brown sugar, vanilla, salt and flour are sifted together in a bowl until a soft dough forms.
The dough is pressed evenly in the baking pan, pricked all over with a fork, baked, then cooled completely.
Heavy cream (I used whipping cream) and dulce de leche are brought to a simmer until the dulce de leche has dissolved. Egg yolks are slowly whisked into the hot cream mixture until it registers 170 F on an instant-read thermometer.
Finely-chopped bittersweet chocolate is whisked in, the mixture is poured over the cooled shortbread and the bars are chilled, uncovered, for at least two hours before serving.
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They will appeal to folks both young and old. I chose to make them for a party I threw for my parents for that very reason.
In essence, the bars are pieces of shortbread with a caramel-chocolate topping.
The recipe calls for dulce de leche, which means "milk caramel" in Spanish.
I have found jarred dulce de leche in a couple of places in the supermarket: With the jams and jellies, and with the ice-cream sundae making supplies alongside other chocolate and caramel sauces.
Although the recipe says the bars can keep at room temperature in an airtight container for up to one day, I find they can be refrigerated up to a week and still taste delicious.
This recipe is easy to make. You don’t even need to haul out a stand or hand mixer for it. However, it does require a shallow 9 to 9½ inch square baking pan and an instant-read thermometer.
Butter, light brown sugar, vanilla, salt and flour are sifted together in a bowl until a soft dough forms.
The dough is pressed evenly in the baking pan, pricked all over with a fork, baked, then cooled completely.
Heavy cream (I used whipping cream) and dulce de leche are brought to a simmer until the dulce de leche has dissolved. Egg yolks are slowly whisked into the hot cream mixture until it registers 170 F on an instant-read thermometer.
Finely-chopped bittersweet chocolate is whisked in, the mixture is poured over the cooled shortbread and the bars are chilled, uncovered, for at least two hours before serving.
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Friday, September 17, 2010
Zucchini-Basil Soup: Simple yet amazing
I love recipes that are bare-to-the-bones simple but yield amazing results.
Such is the case with Zucchini-Basil Soup from Gourmet magazine.
It’s a creamy soup, but it’s made without cream! And there are no complicated tricks to make it so – it’s just the richness of the zucchini that does it.
However, my husband and I have altered the recipe slightly over the dozens and dozens of times we’ve made the soup.
The recipe calls for a large amount of water. On a whim one day, my husband decided to use up some vegetable broth that was hanging around in the fridge in place of some of the water.
It was a good change – the taste improved (although it was good before). Since that time, we’ve used about two cups of vegetable broth (the ready-made kind you buy in the soup section of the supermarket) and one cup of water in the soup instead of three cups of water.
Also, we long ago dropped the julienning of zucchini to put on top of the soup.
It’s extra work that doesn’t add anything to the final product.
We entirely skip the step of peeling half the zucchini and blancing it.
So, instead of two pounds of zucchini as the recipe calls for, we only use one.
We only follow the parts of the recipe that pertain to making the soup itself. I’ve paraphrased them below.
Three-quarters of a cup of chopped onion and two chopped garlic cloves are cooked. The recipe says to do this in a heavy saucepan; we use a tall soup pot because of the steps that are coming up.
One pound of chopped zucchini and one teaspoon of salt are added and cooked. Then three cups of water (here’s where we use two cups of vegetable broth and one cup of water instead) are added and the mixture simmered for about 15 minutes.
Add 1/3 cup packed fresh basil leaves, then puree the soup. You can do this in two batches in a blender (as the recipe says, use caution with hot liquids), or with a hand blender (this is what we use.)
Serve and revel in the joy of simplicity.
Other great recipes using zucchini:
Penne with Zucchini, Fresh Herbs and Lemon Zest
Shaved Zucchini Salad with Parmesan and Pine Nuts
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Such is the case with Zucchini-Basil Soup from Gourmet magazine.
It’s a creamy soup, but it’s made without cream! And there are no complicated tricks to make it so – it’s just the richness of the zucchini that does it.
However, my husband and I have altered the recipe slightly over the dozens and dozens of times we’ve made the soup.
The recipe calls for a large amount of water. On a whim one day, my husband decided to use up some vegetable broth that was hanging around in the fridge in place of some of the water.
It was a good change – the taste improved (although it was good before). Since that time, we’ve used about two cups of vegetable broth (the ready-made kind you buy in the soup section of the supermarket) and one cup of water in the soup instead of three cups of water.
Also, we long ago dropped the julienning of zucchini to put on top of the soup.
It’s extra work that doesn’t add anything to the final product.
We entirely skip the step of peeling half the zucchini and blancing it.
So, instead of two pounds of zucchini as the recipe calls for, we only use one.
We only follow the parts of the recipe that pertain to making the soup itself. I’ve paraphrased them below.
Three-quarters of a cup of chopped onion and two chopped garlic cloves are cooked. The recipe says to do this in a heavy saucepan; we use a tall soup pot because of the steps that are coming up.
One pound of chopped zucchini and one teaspoon of salt are added and cooked. Then three cups of water (here’s where we use two cups of vegetable broth and one cup of water instead) are added and the mixture simmered for about 15 minutes.
Add 1/3 cup packed fresh basil leaves, then puree the soup. You can do this in two batches in a blender (as the recipe says, use caution with hot liquids), or with a hand blender (this is what we use.)
Serve and revel in the joy of simplicity.
Other great recipes using zucchini:
Penne with Zucchini, Fresh Herbs and Lemon Zest
Shaved Zucchini Salad with Parmesan and Pine Nuts
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Friday, August 20, 2010
Nectarine Golden Cake: Simply delicious
Nectarine Golden Cake (click here for the recipe on the epicurious.com website) is a beguilingly simple dessert.
It’s easy to make and its appearance is unassuming (though the fan of fruit on top is lovely to look at).
Its delicious taste, which the whole family will love, completes its charm.
The cake even has universal meal appeal. It would work on weeknight with the family, as an afternoon snack and even dessert at a dinner party.
The recipe calls for grated nutmug. I used ground nutmeg, the kind you find in the spice aisle, as a substitute.
However, I used ¼ tsp of ground nutmeg rather than a straightforward substitution of ½ tsp, the called-for amount of grated nutmeg.
Here’s how you make the cake.
Flour, baking soda and salt are whisked together in a bowl.
Softened butter, sugar, eggs, vanilla extract and pure almond extract are beaten together with an electric mixer. The flour mixture is blended in until just combined.
The batter is spread evenly in a nine-inch springform pan, and nectarines cut into wedges are scattered on top.
Nutmeg and sugar are combined together and sprinkled over the top.
The cake is baked, then served in its simple glory.
It’s easy to make and its appearance is unassuming (though the fan of fruit on top is lovely to look at).
Its delicious taste, which the whole family will love, completes its charm.
The cake even has universal meal appeal. It would work on weeknight with the family, as an afternoon snack and even dessert at a dinner party.
The recipe calls for grated nutmug. I used ground nutmeg, the kind you find in the spice aisle, as a substitute.
However, I used ¼ tsp of ground nutmeg rather than a straightforward substitution of ½ tsp, the called-for amount of grated nutmeg.
Here’s how you make the cake.
Flour, baking soda and salt are whisked together in a bowl.
Softened butter, sugar, eggs, vanilla extract and pure almond extract are beaten together with an electric mixer. The flour mixture is blended in until just combined.
The batter is spread evenly in a nine-inch springform pan, and nectarines cut into wedges are scattered on top.
Nutmeg and sugar are combined together and sprinkled over the top.
The cake is baked, then served in its simple glory.
Sunday, August 1, 2010
Fresh produce meets pasta
with Summer Garden Tortelloni
This time of year, I’m always on the lookout for quick, easy, and delicious ways to use summer produce such as corn, tomatoes, zucchini and cucumbers.
And if the recipes I find use fresh herbs, that’s a bonus!
My husband and I have a favorite recipe that fits the bill in all respects: it’s quick, easy, delicious, and uses fresh vegetables and an herb: fresh basil.
It’s Summer Garden Tortelloni (click here for the recipe at the epicurious.com website), and we make it several times a year.
The dish is terrific for a weeknight, and is definitely family-friendly.
The recipe calls for dried cheese tortelloni, which, you are reading correctly, is slightly different from tortellini. Tortelloni, apparently, is the same size as tortellini, but larger.
Naturally, then, dried cheese tortellini is a perfect substitute to tortelloni.
(There's a Peter Piper picked a peck of pickled peppers joke in here somewhere.)
You’ll find dried cheese tortellini in the fresh, ready-to-go pasta section of the supermarket that often lurks near the deli meats. Olivieri is a popular brand of fresh pasta. We always use the whole wheat variety, which works wonderfully.
Speaking of the deli, this is the best place to find prosciutto (called for in the recipe), which you may find pre-packaged with other fancy meats, or behind the deli counter.
The recipe also calls for fresh corn, and here’s my no-fail way to de-cob corn. Place the cob (de-husked, of course!), narrower side down, in the middle tube of an angel-food cake pan. Using a knife, scrape downwards on the cob to release the kernels into the pan.
Here’s how the dish is made.
The tortelloni (or tortellini!) is boiled and drained.
Proscuitto, a finely chopped garlic clove, and corn are cooked in a skillet. Two medium tomatoes are chopped.
The pasta, corn mixture, tomatoes and fresh basil are combined and tossed.
Voila – a garden in a dish!
And if the recipes I find use fresh herbs, that’s a bonus!
My husband and I have a favorite recipe that fits the bill in all respects: it’s quick, easy, delicious, and uses fresh vegetables and an herb: fresh basil.
It’s Summer Garden Tortelloni (click here for the recipe at the epicurious.com website), and we make it several times a year.
The dish is terrific for a weeknight, and is definitely family-friendly.
The recipe calls for dried cheese tortelloni, which, you are reading correctly, is slightly different from tortellini. Tortelloni, apparently, is the same size as tortellini, but larger.
Naturally, then, dried cheese tortellini is a perfect substitute to tortelloni.
(There's a Peter Piper picked a peck of pickled peppers joke in here somewhere.)
You’ll find dried cheese tortellini in the fresh, ready-to-go pasta section of the supermarket that often lurks near the deli meats. Olivieri is a popular brand of fresh pasta. We always use the whole wheat variety, which works wonderfully.
Speaking of the deli, this is the best place to find prosciutto (called for in the recipe), which you may find pre-packaged with other fancy meats, or behind the deli counter.
The recipe also calls for fresh corn, and here’s my no-fail way to de-cob corn. Place the cob (de-husked, of course!), narrower side down, in the middle tube of an angel-food cake pan. Using a knife, scrape downwards on the cob to release the kernels into the pan.
Here’s how the dish is made.
The tortelloni (or tortellini!) is boiled and drained.
Proscuitto, a finely chopped garlic clove, and corn are cooked in a skillet. Two medium tomatoes are chopped.
The pasta, corn mixture, tomatoes and fresh basil are combined and tossed.
Voila – a garden in a dish!
Tuesday, July 20, 2010
Awesome orzo
Orzo, a rice-shaped pasta, is the star ingredient in a couple of my favorite side dishes that are great to serve in the spring and summer.
Orzo with Tomatoes, Feta and Green Onions, from Bon Appetit magazine, and Orzo with Feta, Tomatoes and Dill from Gourmet magazine are terrific alongside chicken and pork.
Both dishes are very easy to make, and generally family friendly. Only the very youngest of gourmands may not take to them.
They are both very portable and can be served at room temperature, and so are terrific to take along to a backyard party.
Orzo with Tomatoes, Feta and Green Onions (click here for the recipe)
This recipe was created by Giada De Laurentiis for a featured spring menu in the April 2006 issue of Bon Appetit.
Fresh basil is absolutely key to its success.
To make it, red wine vinegar, lemon juice, honey and olive oil are whisked together in a small bowl.
Orzo is boiled in chicken broth, drained and then tossed frequently until cool. This last part is important: make sure the orzo has cooled before you continue adding ingredients to it.
Halved teardrop or grape tomatoes, cubed feta cheese, chopped fresh basil and the vinaigrette are added to the orzo and tossed to coat. Toasted pine nuts are scattered over top.
This dish is served at room temperature.
Orzo with Feta, Tomatoes and Dill (click here for the recipe)
This recipe, from the late, great Gourmet magazine, is one of my husband’s faves. He especially likes it the next day, when the flavours have developed a little more, but it’s fine to serve on the day it’s made.
One tip about this recipe: It doesn’t specify to let the orzo pasta cool after it’s been boiled. I let it completely cool, as is done in the top recipe, to make sure the final product has a cold pasta salad appeal. It tastes best this way.
Oil, halved cherry tomatoes, chopped dill, grated lemon zest and salt and pepper are combined and left to stand for least 10 minutes.
The orzo is boiled until al dente, drained, (let it cool!), and tossed with the tomato mixture. Crumbled feta is added and everything is tossed again.
Orzo with Tomatoes, Feta and Green Onions, from Bon Appetit magazine, and Orzo with Feta, Tomatoes and Dill from Gourmet magazine are terrific alongside chicken and pork.
Both dishes are very easy to make, and generally family friendly. Only the very youngest of gourmands may not take to them.
They are both very portable and can be served at room temperature, and so are terrific to take along to a backyard party.
Orzo with Tomatoes, Feta and Green Onions (click here for the recipe)
This recipe was created by Giada De Laurentiis for a featured spring menu in the April 2006 issue of Bon Appetit.
Fresh basil is absolutely key to its success.
To make it, red wine vinegar, lemon juice, honey and olive oil are whisked together in a small bowl.
Orzo is boiled in chicken broth, drained and then tossed frequently until cool. This last part is important: make sure the orzo has cooled before you continue adding ingredients to it.
Halved teardrop or grape tomatoes, cubed feta cheese, chopped fresh basil and the vinaigrette are added to the orzo and tossed to coat. Toasted pine nuts are scattered over top.
This dish is served at room temperature.
Orzo with Feta, Tomatoes and Dill (click here for the recipe)
This recipe, from the late, great Gourmet magazine, is one of my husband’s faves. He especially likes it the next day, when the flavours have developed a little more, but it’s fine to serve on the day it’s made.
One tip about this recipe: It doesn’t specify to let the orzo pasta cool after it’s been boiled. I let it completely cool, as is done in the top recipe, to make sure the final product has a cold pasta salad appeal. It tastes best this way.
Oil, halved cherry tomatoes, chopped dill, grated lemon zest and salt and pepper are combined and left to stand for least 10 minutes.
The orzo is boiled until al dente, drained, (let it cool!), and tossed with the tomato mixture. Crumbled feta is added and everything is tossed again.
Sunday, July 18, 2010
Mint driving you crazy?
Here's a great way to use it
Every year I like to grow mint in my herb garden. This year I planted peppermint and a spearmint.
As a mint plant grows, I like to watch its glorious green leaves reach out to the sky, ready to be picked and used in a delicious dish or recipe.
But as anyone who plants mint knows, it grows well. There’s no need to coax a mint plant along – there is always a plethora ready to be picked once it starts to grow.
The recipe I write about today, Mintade, is one of my favorite ways to use plentiful mint.
It’s so quick, so easy, and a lovely drink to serve at a summer breakfast.
The recipe was originally published in Gourmet magazine a few years back, but is not present on epicurious.com, the mag’s recipe site.
However, I found it reprinted on another blog. Click here for the recipe.
The recipe calls for fresh orange juice and fresh pink grapefruit juice, but in the interest of saving time, I use store-bought juices in these instances.
The fresh lemon and lime juices, though, I squeeze from the citrus fruits with a juicer.
The recipe says to tear the mint leaves, and that’s a good direction. It helps release the mint flavor into the drink.
The blog on which this recipe is reprinted says the writer used ¼ sugar – I used ½ cup as the recipe directed. And, I used Splenda instead of sugar.
You don’t need to strain out the mint leaves before serving this drink. They will settle to the bottom of the glass, or sneak in with a sip.
To make mintade, orange, pink grapefruit, lemon and lime juices are combined with water, fresh mint leaves and sugar.
Chill and serve!
Hibiscus and Ginger Iced Tea - another brilliant non-alcoholic summer refresher.
As a mint plant grows, I like to watch its glorious green leaves reach out to the sky, ready to be picked and used in a delicious dish or recipe.
But as anyone who plants mint knows, it grows well. There’s no need to coax a mint plant along – there is always a plethora ready to be picked once it starts to grow.
The recipe I write about today, Mintade, is one of my favorite ways to use plentiful mint.
It’s so quick, so easy, and a lovely drink to serve at a summer breakfast.
The recipe was originally published in Gourmet magazine a few years back, but is not present on epicurious.com, the mag’s recipe site.
However, I found it reprinted on another blog. Click here for the recipe.
The recipe calls for fresh orange juice and fresh pink grapefruit juice, but in the interest of saving time, I use store-bought juices in these instances.
The fresh lemon and lime juices, though, I squeeze from the citrus fruits with a juicer.
The recipe says to tear the mint leaves, and that’s a good direction. It helps release the mint flavor into the drink.
The blog on which this recipe is reprinted says the writer used ¼ sugar – I used ½ cup as the recipe directed. And, I used Splenda instead of sugar.
You don’t need to strain out the mint leaves before serving this drink. They will settle to the bottom of the glass, or sneak in with a sip.
To make mintade, orange, pink grapefruit, lemon and lime juices are combined with water, fresh mint leaves and sugar.
Chill and serve!
Hibiscus and Ginger Iced Tea - another brilliant non-alcoholic summer refresher.
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