Feeds:
Posts
Comments

Posts Tagged ‘recipe’

Nothing smells more like autumn than the smell of roasting squash in the oven, especially when it’s basted in olive oil, pressed garlic and herbs. I picked up a beautiful organic 2-pound butternut squash at the market, peeled and de-seeded it, and diced it into 3/4 inch cubes.  Then I tossed in in a mix of olive oil, fresh marjoram, garlic, corriander, cinnamon, cumin, black pepper and salt before roasting for an hour at 350 degrees.

The scent alone is to die for, but the flavors are aromatic and complex, amplified by a half-a-lemon’s worth of juice a little extra olive oil and toasted pecans.  Then toss with some fresh arugula, drizzle with a little aged balsamic and top off with some shavings of peppery pecorino cheese.  Amazing. … Or, just eat the roasted squash alone!

Advertisements

Read Full Post »

Back to this space after a couple months of forced hiatus, thanks to a hectic work schedule that sucked the creativity out of my kitchen time.  And to kick off fall, wanted to share this amazing soup that packs a spicy punch with hearty, autumnal ingredients.  Italian sausage, red new potatoes, kale, and kidney beans dance together in this pot-o-goodness.

Portuguese Kale Soup

4 ounces spicy turkey or Italian sausage

1 medium yellow onion, diced

2 stalks celery, coarsely chopped (3/4 cup)

4 cups chicken stock + 4 cups water

8 ounces kale, thick stems removed and leaves sliced (8 cups)

1 clove garlic, minced

12 ounces red potatoes, halved and sliced (2 cups)

1/2 teaspoon hot red pepper sauce

1/4 teaspoon salt

1 can cooked red kidney beans, drained

(1) Remove casing from sausage, crumble and brown in a 5-quart stock pot. Drain on paper towel when cooked through, leaving 1 tablespoon of oil in the pot.

(2) Cook onion, celery and garlic over medium-low heat in the oil til softened. Return sausage to pot, and add stock and kale.  Bring to a simmer, cover and cook 10 minutes.

(3) Stir in potatoes, red pepper sauce, salt and simmer covered, 20 minutes or until potatoes and kale are tender. Then add the beans and cook until heated through.

Not quite sure what makes it ‘Portuguese,’ to be honest. (I take my Aunt Karron for her word that it’s inspired by the folks from Lisbon.)  All that matters is that it’s unique, addictively delicious and pretty healthy too.

Read Full Post »

There’s something consistently comforting about homemade meatballs and tomato sauce for Sunday supper.  Maybe it’s the act of mixing and rolling the meat with your bare hands; an organic and ritualistic labor of love. Or, perhaps it’s just the sweet warm aroma of onion, garlic, fresh basil and tomatoes wafting off the stove.  Whatever it is, we couldn’t get enough of it this week when we tried Lidia Bastianich’s “polpette” with our spicy tomato-basil sauce. Instead of serving the dish over spaghetti, we baked a pan of polenta and then fried the squares in olive oil.  Light crunch on the outside with a soft, warm, heartiness on the inside — perfect with a dollop of tangy sauce.

Read Full Post »

There’s something simply irresistible about the smell of warm cinnamon and buttery pecans emanating from the oven.  And with that thought in mind, this weekend I made my first foray into the world of sweet rolls from scratch, making a homemade, self-kneaded yeast-based dough.  The result was an delightfully soft roll — golden crusted outside, warm fluffy inside — filled with cinnamon, brown sugar, and pecans.

Surprisingly, this recipe took less than three hours from start to finish, including rising and baking time. And it was a lot of fun in the process. I followed this recipe, from the Pecan St. Bakery & Cafe in Blanco, Texas, care of a 1999 Bon Appetit. I modified it slightly, using 1 1/2 cups light brown sugar instead of all white sugar, and I also used a smaller baking dish, 16×9 glass.  Finally, I topped mine off with a little homemade vanilla icing for a creamy kick.

Read Full Post »

 

This is a fabulous dish to start off the New Year in the kitchen.  Lemon juice and zest add a tangy brightness to the fresh asparagus and sweet shrimp.  There’s a little bit of grated parmesan cheese and butter for creamy richness. And, the white wine and minced onion yield a great depth of flavor.  The recipe, from the venerated archives of Gourmet Magazine, gives a good reminder: “the rice should be creamy and tender but still al dente — like the consistency of a thick soup.”   Solid guidance that led to a perfect outcome this time around!

Read Full Post »

¡Este pastel es increíble! Chalk it up to Mexican magic: this two-layer bundt cake by Marcela Valladolid requires you to suspend disbelief of both its incredible decadence and how it’s made.

First you prepare a rich chocolate cake batter and fill the bottom half of a buttered bundt cake pan. Then, you pour the liquid, eggy flan mixture — which includes 4 ounces of cream cheese — on top of the batter.

But while you bake it covered for an hour, the layers magically invert:  the chocolate cake rises to the top and the custardy flan sinks to the bottom. When you flip the creation onto a serving platter, the result is a beautiful creamy, vanilla-caramel flan layer atop a rich, moist chocolate cake.  Drizzle with a salty caramel sauce.  It wowed everyone’s socks off.

Read Full Post »

When it comes to breakfast treats – pastries, breads, cakes, rolls – I’ve never been a fan of the ultra-sweet. Partly this is because I don’t like the cloying, sugary taste and inevitable energy crash that follows. But I also like to feel like I’m getting at least some nutritional value — maybe some oatmeal or bran baked in, or healthy nuts on top.

This blueberry cornmeal cake is a perfect balance of what I like in a morning coffee accompaniment. It’s hearty and super-moist with slightly sweet cake – almost like a cornbread, except made more flavorful by ricotta cheese, yogurt and honey baked in! — and bursts of tangy, fresh blueberries throughout.

The recipe, adapted by Bon Appetit from the Huckleberry Bakery & Cafe in Santa Monica, is like a sister to the to-die-for Orange Polenta Cake I wrote about last year and is one of my top five favorite desserts.

Blueberry Cornmeal Cake

1 1/3 cups flour

2/3 cups yellow cornmeal

2 teaspoons baking powder

2 teaspoons baking soda

6 tablespoons vegetable oil

2 large eggs

1 tablespoon vanilla

1 teaspoon honey

1 1/4 sticks butter at room temp

3/4 cup plus 3 tablespoons sugar, divided

1 cup ricotta cheese

1/3 cup plain yogurt

3 cups fresh blueberries

(1) Preheat oven to 325 and butter/flour 10-inch diameter springform pan.

(2) Whisk flour, cornmeal and baking powder/soda in small bowl.  Whisk oil, eggs, vanilla, and honey in another.

(3) Use an electric mixer to beat butter and sugar (reserve one tablespoon) until creamy. Then slowly add wet mixture and blend. Followed by dry mixture to blend. Add ricotta and yogurt and beat on low speed just to blend.

(4) Pour half the batter into pan. Scatter 1 1/2 cups blueberries over to cover.  Then pour remaining batter over and sprinkle remaining blueberries on top.  Sprinkle with reserved sugar.

(5) Bake until golden brown — about 1 hour 15 minutes, depending on oven. Cool completely before cutting.

Read Full Post »

Older Posts »