Recipes

Johnsonville Italian Meatballs

2011-12-31T00:13:00.000-08:00

Ingredients
1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage
1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup finely chopped onion
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan
Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.

Italian Meatballs

2011-12-29T00:12:00.000-08:00

Ingredients
3 pounds lean ground beef
5 tablespoons ground oregano
5 tablespoons dried parsley, crushed
1 clove garlic, chopped
1 (1 ounce) package dry onion soup mix
2 cups Italian-style dry bread crumbs
3 (28 ounce) jars spaghetti sauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly-roll pan.
In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.
Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

Home Style Macaroni and Cheese

2011-12-27T00:12:00.000-08:00

Ingredients
7 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese

1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Quick and Easy Tuna Casserole

2011-12-25T00:11:00.000-08:00

Ingredients
1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste
Directions
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

Tuna Noodle Casserole from Scratch

2011-12-23T00:11:00.000-08:00

Ingredients
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Chuck's Favorite Mac and Cheese

2011-12-21T00:10:00.000-08:00

Ingredients
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.

Macaroni and Cheese

2011-12-19T00:09:00.000-08:00

Ingredients
3/4 cup dry bread crumbs
2 tablespoons melted butter
8 ounces macaroni
2 tablespoons butter
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
1/4 teaspoon dry mustard
1 1/2 cups milk
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
Bake until the top is golden and bubbly, about 20 minutes.

Enchilada Pasta Bake

2011-12-17T06:57:00.000-08:00

Ingredients
4 1/2 cups medium pasta shells, uncooked
2 teaspoons oil
1 yellow onion, chopped
1 red pepper, chopped
1 (35 gram) package 40%-less-sodium taco seasoning mix
1 (14 ounce) can no-salt-added diced tomatoes, undrained
2 cups chopped cooked chicken
1 (14 ounce) can no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
2 cups KRAFT Tex Mex Shredded Cheese
Directions
Heat oven to 375 degrees F.
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Judge heated milk frother

2011-12-17T06:46:00.000-08:00

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Poached Salmon

2011-11-28T00:32:00.000-08:00

ngredients

1 to 1½ pounds salmon fillets
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper

Method

Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.

Panko-crusted Salmon

2011-11-26T00:31:00.000-08:00

Ingredients

* 4 teaspoons olive oil
* 4 pieces thickly cut, boneless salmon (each 6 oz)
* Salt and pepper to taste
* 2 Tbsp honey mustard or sweet-hot mustard
* 2 teaspoons chopped fresh thyme
* 2/3 cup panko bread crumbs
* 2 Tbsp chopped Italian parsley
* 1/2 teaspoon Hungarian sweet paprika

Method

1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

3 Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Pan Seared Salmon with Avocado Remoulade

2011-11-24T00:30:00.000-08:00

Ingredients

* 2 large avocados, cut and peeled
* 3 Tbsp freshly squeezed lime juice (can substitute lemon)
* 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)
* 1 Tbsp minced shallots or green onion
* 1 Tbsp minced parsley
* 1 teaspoon Dijon mustard or to taste
* Salt and pepper to taste

* 1 to 1 1/2 pounds of salmon fillets
* Grapeseed or canola oil

Method

1 Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.

2 Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.

Serve salmon with avocado remoulade sauce.

White Beans and Sausage

2011-11-22T00:23:00.000-08:00

Ingredients

Meatballs:

1 large yellow or white onion, peeled, grated (through a cheese grater)
2 Tbsp butter
2/3 cup milk
4-5 slices of bread, crusts removed, bread cut into pieces
2 eggs
1 pound ground pork
1 1/2 pounds ground beef
2 teaspoons salt
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
2 teaspoons black pepper

Sauce:

6 Tbsp butter
1/3 cup flour
1 quart beef stock
1/2 to 3/4 cup sour cream
Salt
2 to 4 Tbsp of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)

Method

1 Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.

2 In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.

3 Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.

4 Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.

5 Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.

Choosing Your Favorite Pizza

2011-11-21T08:53:00.000-08:00

I’m sure that you will agree, pizza is delicious but that doesn’t necessarily mean that all pizza is going to stack up equally. You need to make sure that you love the pizza at the restaurant where you are placing your order and regardless of whether it is San Francisco pizza or Oakland pizza, there are going to be some subtle differences. Be sure that you are familiar with the restaurant, as you are likely to have a favorite, depending upon rich restaurant you use.

You also need to consider the specific toppings that are being offered. As an example, let’s look at onions which is a favorite among many individuals. For the sake of argument, let’s say you go into a Redondo Beach pizza parlor and order a pizza with onions and other favorite toppings. Some people are going to slice their onions while others are going to dice them. Personally, I like my onions sliced on a pizza for several different reasons. For one, I think that it adds more flavor to the pizza and for another, I can trust the fact that they are fresh.

One other choice that you need to make is only going to be necessary if you are not eating in the restaurant. If you’re ordering a pizza to go, you can either order it and pick it up at the pizza parlor or you can have it delivered to your home. It is important to make sure that if you do get it delivered that it is delivered promptly and that it is well cared for on the trip to your home. There’s nothing worse than the anticipation for a pizza and then having that anticipation crushed because it is cold.

Vermont Maple Syrup Pork Chops

2011-11-20T00:16:00.000-08:00

Ingredients

4 pork chops
2 Tbsp butter or vegetable oil
1/4 cup minced onion, plus 1 medium onion sliced (sliced onion optional)
1 Tbsp apple cider or white vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1-2 Tbsp Worcestershire sauce
Salt to taste
About 1 tbsp flour to thicken the gravy

Method

1 Preheat the oven to 400°F. Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels. Lightly salt the pork chops then brown each side in the sauté pan. Cook just enough to brown, then remove from pan and place into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have cooked through at this point, skip the oven step and tent them loosely with aluminum foil while making the sauce.)

2 Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown. Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and bring to a boil. Pour this sauce over the pork chops in the baking dish. Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior of the pork reaches 145°F.

3 Optional In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking.

4 Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.

Slow and Low Country Ribs

2011-11-18T00:15:00.000-08:00

Ingredients

* 4 country ribs, about 3 pounds
* Kosher salt
* Vegetable oil
* The barbecue sauce of your choice

Method

1 Country ribs are usually more than a foot long. We recommend slicing them in half before cooking, as they'll be easier to handle. Coat the ribs in oil and then salt them well. Use a little more salt than you think you should, especially over the fatty parts of the ribs. Much of the fat will render away in cooking, leaving a crispy-salty-fatty bit you will be fighting over with your friends.

2 To cook the ribs, you have several choices. You can bake them in a 250°F oven (line a baking pan with foil first). You can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame). You can set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered). But best of all would be to build a wood fire on one side of the grill and slowly barbecue these ribs over woodsmoke.

No matter what you do, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce – we like the sweet-spicy Dr. Pepper BBQ sauce for this, but you could also use a South Carolina mustard-based barbecue sauce, a Bourbon BBQ sauce, or a traditional Kansas City-style sauce.

3 Every 30 minutes or so, turn your ribs and paint them again with the sauce. How long to cook? Depends on how hot your fire is. At least 3 hours. Maybe as many as 5 hours. You really, really want to slow-cook these ribs because they are pretty fatty. The slower you cook them, the more fat renders out and the smoother your ribs will be. Take your time.

4 When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re ready for the final step. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler. Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened. A little char is good, but you don’t want a briquette.

Serve with coleslaw, potato salad, deviled eggs or whatever you’d like. Oh, and napkins. Lots of napkins.

Sausage, Peppers, and Onions

2011-11-16T00:14:00.000-08:00

Ingredients

4 Italian sausage links (sweet, hot, or a couple of each)
2 Tbsp olive oil
1 green bell pepper, sliced into 2 to 3 inch long strips
1 red bell pepper, sliced into 2 to 3 inch long strips
1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
4 garlic cloves, sliced into slivers
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine (optional)
1/2 teaspoon red pepper flakes (optional)
Salt to taste

Method

1 Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

2 Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.

3 Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

4 Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.

Sausage, peppers and onions will keep in the fridge for several days.

Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.

Shell Pasta with Sausage and Greens

2011-11-14T00:14:00.000-08:00

Ingredients

* 1 lb. shell or ear-shaped "Conchiglie" pasta
* 3/4 lb. Italian sausage - half hot, half sweet or plain
* 12 oz. bunch of kale, broccoli rabe, or other green, chopped (if using kale, or leafy green, remove and discard center stem)
* 2 green onions, chopped
* 6 garlic cloves, diced
* 1/4-1/2 teaspoon hot red pepper flakes
* 1 1/2 cups chicken stock
* 1/4 cup grated fresh Parmesan cheese

Method

1 Bring 3 quarts of water to a boil, add a 1/2 teaspoon of salt and a Tbsp of olive oil. Add the pasta and cook as directed on the package, until al dente.

2 While pasta is being prepared, cook kale or rabe in chicken stock for about 8 minutes.

3 While greens are cooking, sauté Italian sausage until brown - about 8 minutes. Use a slotted spoon to remove sausage from pan. Add green onions to pan, sauté until soft. Add garlic and cook for a minute more.

4 When pasta is done, drain and return to pan. Toss together with the greens, sausage, garlic, and Parmesan cheese. Add chile pepper flakes to taste.

Serves four to six.

Chicken Paprikash Recipe

2011-11-14T00:01:00.000-08:00

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Pulled Pork Sandwich

2011-11-12T00:13:00.000-08:00

Ingredients

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt

3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns

Method

1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.

4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

Pâté (Pate) Maison

2011-11-10T00:13:00.000-08:00

Ingredients

* 1 lb chicken livers
* 1 lb lean pork
* 1 lb mild Italian sausage meat
* 1 Tbsp chopped chives or scallions
* 1 Tbsp chopped parsley
* 1 Tbsp fresh coarsely ground pepper
* 1/2 teaspoon ground ginger
* 1/2 teaspoon cinnamon
* 1 teaspoon salt
* 2 Tbsp brandy
* 2 Tbsp dry sherry
* 10 slices bacon (uncooked)

Method

1 Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.

2 Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.

3 Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.

Apple Cranberry Stuffed Pork Roast

2011-11-08T07:12:00.001-08:00

1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, peeled, thinly sliced
1 1/2 cups dried apples (packed)
1/2 cup dried cranberries
1 Tbsp grated fresh ginger
1 Tbsp yellow mustard seeds
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
Kosher salt and freshly ground black pepper

Method

1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

2 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.

Indian Takeaway

2011-11-08T07:06:00.000-08:00

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Fig Galette

2011-09-21T00:13:00.000-07:00

Ingredients

* 1 butter pie crust recipe*
* 1 1/2 pounds mission figs, tips cut off and discarded, quartered
* 1/4 cup orange marmalade (or another jam)
* 2 Tbsp sugar

* To make pie dough: Put into a food processor 1 1/3 cup of flour, 1/2 teaspoon salt, 1 1/2 teaspoon sugar, pulse to combine. Add 4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse 9 times, until butter is size of peas. Slowly add 1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.
Method

1 Preheat oven to 375°F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or Silpat-lined rimmed baking dish.

2 Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.

Eggnog Pound Cake

2011-09-19T00:12:00.000-07:00

Ingredients

Cake:

* 1/2 cup dried currants, raisins or cranberries
* 2 Tbsp dark rum or water
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 3 large eggs, room temperature
* 3 cups all-purpose flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1/8 tsp freshly grated nutmeg
* 1 cup eggnog mixed with 1 tsp vanilla extract
* 1 Tbsp grated orange zest

Glaze:

* 3 Tbsp orange juice
* 1 Tbsp dark rum
* 3/4 cup granulated sugar

Method

1 Soak currants in rum in a small bowl for 15 minutes.

2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).

3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.

4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.

5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.

6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.

7 Remove from oven and cool upright in the pan on a rack for 10 minutes.

8 Prepare glaze by blending together sugar, orange juice, and rum.

9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.

Eggnog Ice Cream

2011-09-17T00:12:00.000-07:00

ngredients

2 cups heavy whipping cream
1 cup milk
4 whole cloves
1 teaspoon grated nutmeg
1/4 teaspoon cinnamon
Pinch salt
2/3 cup white, granulated sugar
6 egg yolks
1 teaspoon vanilla extract
2 Tbsp rum, bourbon, or brandy

Method

1 Put the 1 cup of milk and 1 cup of the cream into a heavy saucepan (2 quart). Add the cloves, nutmeg, cinnamon, and a pinch of salt and heat until steamy, but not boiling. Lower the heat to warm, cover, and let spices steep for at least a half hour. Pick out the whole cloves and discard. Add the sugar and stir until it is dissolved.

2 Put remaining 1 cup cream in a metal bowl, resting in a larger bowl of ice water. Place a fine mesh strainer over the bowl of cream.

3 Whisk the egg yolks in a medium sized bowl. Slowly pour about half of the heated cream milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

4 Return the saucepan to the stove on medium heat, stirring the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. You should be able to run your finger across the coating and have the coating not run. This can take about 10 minutes. The second this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (step 5).

If the custard base doesn't coat the back of the spoon, it's not ready.

The custard base coats the back of the spoon.

5 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking. Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours).

6 When it comes time to churn the ice cream, stir in the vanilla extract and the rum, bourbon, or brandy. Then process the mixture in your ice cream maker according to the manufacturer's instructions.

7 Remove ice cream from the ice cream maker and transfer it to an airtight container; store in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Cream Cheese Frosting

2011-09-15T00:11:00.000-07:00

ngredients

* 1/2 cup of butter (1 stick), room temperature
* 8 oz of Philly cream cheese (1 package), room temperature
* 2 - 3 cups of powdered sugar
* 1 teaspoon of vanilla extract

Method

1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Variations:

* Adding a teaspoon of Chinese Five Spice is always great for exotic chocolate cakes.
* Adding freshly ground ginger helps spice up a carrot cake.
* Freshly ground chai spice or even the contents of a bag of earl grey tea are heady and aromatic.
* The scrapings from a vanilla bean can be very sweet and heavenly for red velvet or dark chocolate cakes.
* Freshly grated or dried, flaked coconut mixed in makes it perfect for a coconut cake.

Tomato Pie

2011-09-13T00:09:00.000-07:00

Ingredients

* 1 9-inch pie shell (see pie crust recipe for homemade version)
* 1/2 yellow or red onion, chopped
* 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
* 1/4 cup sliced basil (about 8 leaves)*
* 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
* 3/4 cup mayonnaise
* 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
* Salt and freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.
Method

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

Zucchini and Spinach Gratin

2011-09-11T00:09:00.000-07:00

Ingredients

2 lbs zucchini
Kosher salt
1 lb frozen spinach*
3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces
1 large onion
1 handful of parsley (about 1/2 cup of leaves, lightly packed)
3 cloves garlic, peeled, coarsely chopped
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper
3 eggs
Olive oil

* Or 6 packed cups of fresh chopped spinach leaves, blanched and drained

Method

1 Grate the zucchini. Toss the grated zucchini with about a teaspoon of Kosher salt. Place the grated zucchini in a large sieve (or colander) placed over a bowl to catch the water as the salt helps the zucchini release its moisture. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture with paper towels or a clean tea towel.

2 Thaw the spinach, let drain while the zucchini is draining. Then squeeze out the excess moisture with paper towels or a tea towel.

3 Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.

4 While the bacon is cooking, peel and finely chop the onion. Add the onions to the bacon and cook for an additional 10 minutes, until the onions have softened.

5 While the bacon and onions are cooking, prepare the parsley and garlic. Place the parsley and garlic with a small pinch of salt into a food processor and pulse just a couple of times.

6 Preheat the oven to 350°F.

7 Place the zucchini into a large bowl. With a wooden spoon, mix in the cooked onions and bacon. Mix in the spinach, parsley, and garlic. Mix in half of the Parmesan. Taste, and add black pepper and more salt to taste. Mix in the eggs.

8 Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of olive oil. Put the zucchini spinach mixture into the dish and pack it down. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little olive oil.

9 Bake in a 350°F oven for 40-45 minutes, until the top is nicely browned. Serve immediately. Reheats well.

Blackberry Slump

2011-09-09T00:08:00.000-07:00

Ingredients

Dumplings:

1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tbsp sugar
2 Tbsp butter
1/3 cup whole milk

Berries:

4 cups fresh or frozen (defrosted and drained) blackberries
1/2 to 3/4 cup sugar (depending on how sweet your berries and how sweet you would like your slump to be)
1/4 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon lemon zest
1/3 cup water

Whipping cream or vanilla ice cream for topping

Method

1 In a medium sized bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small cubes and add to the flour. Using a pastry cutter, two knives, or your clean hands, cut the butter into the flour until the flour resembles a coarse meal. Add the milk all at once and stir until the flour is just moistened. Handling the dough as little as possible, form into a ball. Set aside.

2 In a 2-qt saucepan, add the berries, sugar, cinnamon, lemon juice, lemon zest, and water. Heat until boiling, stirring a few times so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for 6 dumplings. Cover the pot and reduce the heat to a simmer. Cook for 25 minutes, without peeking at the dumplings.

Place dumplings in serving bowls and top with berries. Serve with cream or ice cream. Serve hot or chilled.

Chicken Gumbo with Andouille Sausage Recipe

2011-09-07T00:07:00.000-07:00

Ingredients

1/3 pound bacon, diced
2-3 pounds chicken thighs, skin on
Salt
1-2 pounds andouille sausage
1/2 cup peanut or other vegetable oil
1 cup flour
2 green peppers, diced
4 celery stalks, diced
1 large onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 quart chicken stock
1 quart water
1/2 to 1 pound okra, sliced into discs
3 green onions, chopped
1/2 cup fresh parsley, chopped

Cajun spice mix

1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon celery seed
2 Tbsp sweet paprika
1 Tbsp garlic powder
1 Tbsp dried thyme
1 Tbsp dried oregano

Method

1 Cook the diced bacon until crispy in a large stew pot set over medium heat. Remove the bacon and set aside; you'll add it back in when you serve your gumbo.

2 Once the bacon is cooked, set the chicken thighs skin side down in the bacon fat to crisp. Salt the meat side, which will be facing up in the pot. Cook the chicken, without moving, for at least 4-5 minutes before trying to turn the chicken over. Brown the other side of the chicken thighs. Incidentally, you start with skin side down to render some fat, which you will need for the roux.

3 Remove the browned chicken thighs and set aside. Brown the sausages in the fat, remove and set aside.

4 If you want, measure how much fat is in the pot; it should be about 1/2 cup. Or, do what I do and add 1/2 cup peanut oil to the pot. Let this heat up a minute or two, then stir in 1 cup flour. Stir this almost constantly for the first few minutes, then every couple minutes or so thereafter. Turn the heat to medium-low and cook this roux until it turns dark. How dark? I like my roux the color of coffee with just a tiny bit of cream. You can go all the way to chocolate brown, but be careful! If you burn your roux you will need to start over and make it again. This whole process can take 30 minutes.

5 While you are stirring and cooking the roux, bring the chicken stock and water to a boil in a separate pot.

6 Add to the roux the onion, green pepper and celery and mix well. Let this cook, stirring often, for about 5 minutes. Add the garlic, stir again and cook for another 2 minutes. Mix in the tomato paste.

7 Using a large ladle, add the hot chicken stock to the gumbo. It will sizzle and seize up as the roux absorbs the liquid. Keep adding more stock, stirring all the time and scraping the bottom of the pot, to incorporate all the stock and all the roux. You might not need all 2 quarts, but add enough to make the gumbo slightly more watery than you want it to be at the end — remember you are going to cook this down for several hours. Stir in half the Cajun spice mix, taste the gumbo, and add more if you want.

8 Lower the heat to medium-low and add back the chicken thighs. Now you can either eat the skin while it's still crispy, or toss it into the gumbo and chop it fine later. I tend to do half-and-half. Simmer this gently, stirring from time to time, until the meat wants to fall off the bones of the chicken, about 90 minutes. Remove the chicken and let it cool a bit.

9 While the chicken is cooling, cut the andouille sausage into thick discs and drop them in the gumbo. Add the okra. Pick the chicken meat from the bones and chop it roughly. Add it back to the gumbo. At this point you can cook the gumbo for another hour, or up to several more hours, depending on how cooked down you want the final stew to be.

10 When you are ready to eat, add the green onions, parsley and bacon and stir well. Serve over rice, or with good French bread.

Tramadol

2011-09-07T00:01:00.000-07:00

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Basil Hummus

2011-09-05T00:07:00.000-07:00

The days are getting shorter, the zucchini beasts are slowing down production, and even the neighborhood kids are already headed back to school, signaling the looming end of summer. Our basil plants however, don't seem to notice that their days are numbered. This is high season for them, and they've made quite the of their garden beds.

I've been dreaming about this basil hummus for weeks now. It sort of makes sense, doesn't it? Like a cross between hummus and pesto. The basil and the pine nuts take the place of the tahini in the hummus. A little tomato paste adds a touch of sweetness and the Tabasco just a little zest. This was a hit with everyone who tried it, so I hope you like it too.

Canned Tomato Salsa

2011-09-03T17:06:00.001-07:00

Ingredients

* 5 lbs of tomatoes
* 1 lb large Anaheim green chiles (5-6 chiles)
* 3 jalapeno chilies, seeded and stems removed, chopped
* 1 1/2 cups chopped onion
* 3 cloves garlic, minced
* 1 cup apple cider vinegar
* 1/2 cup loosely packed fresh chopped cilantro (including stems)
* 2 teaspoons dried oregano
* 1/2 teaspoon ground cumin
* 2 teaspoons salt
* 1-2 teaspoons sugar (to taste)

Canning equipment needed:

* 5 to 6 pint-sized canning jars, with rings and new lids
* A very large stockpot or canning pot (16-qt)
* A flat steamer rack on which to place the filled jar for the water bath canning, so that they don't touch the bottom of the pan and crack from excess heat

Canning equipment recommended:

* Canning tongs to make it easy to lift the jars in and out of boiling water
* Rubber or latex coated gardening gloves to make it easier on your hands for handling hot jars

Method

1 Prepare for canning. Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer. Simmer for 10 minutes. (Keep the jars warm while preparing the salsa.)

Have a kettle half filled with water ready to boil, to use to sterilize the jar lids a few minutes before canning.

Payday loans

2011-09-03T17:03:00.000-07:00

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Grilled Corn Salad

2011-07-27T00:15:00.000-07:00

Ingredients

4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option)
1 large red bell pepper
1 5-inch long zucchini, sliced in half lengthwise
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 serrano chili pepper, seeded and minced (optional)
1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
1/4 cup crumbly salty cheese such as feta or cotija (optional)
2 Tbsp olive oil
2 Tbsp cider vinegar or lime juice
Salt and freshly ground pepper to taste

Method

1 Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the corn (in their husks) and red bell pepper directly on the grill grates. (See our method for grilling corn-on-the-cob.) Cover the grill.

Turn corn occasionally, so that every part of the husk is blackened. Turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.

For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.

1a - no grill version Alternatively you can prepare the vegetables on the stove-top. Shuck the corn and use a knife to remove the kernels from the cobs. If you don't have fresh corn, you can easily use frozen. Coat the bottom of a large, sturdy relatively stick-free (can use cast iron) pan with a little olive oil. Heat the pan to high. Spread out the corn kernels on the pan. If frozen, they will defrost almost immediately. Don't stir them that much, just let them cook, stirring occasionally, until they start to toast. When they get a little browned, remove them from the pan to a bowl. Lay the zucchini pieces on the pan and brown on both sides, do not over cook, remove from pan. The bell pepper does not need to be cooked, it can just be seeded and chopped fine.

2 Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.

Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.

Slice the slightly browned zucchini again lengthwise and chop into small pieces.

3 Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.

Heirloom Tomato Basil Mozzarella Salad

2011-07-25T00:16:00.000-07:00

Ingredients

Heirloom tomatoes, sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Salt and pepper

Method

Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper. For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan.

Grilled Onion Salad

2011-07-23T00:15:00.000-07:00

Ingredients

3 pounds medium red onions
2 Tbsp olive oil
Kosher salt
1 teaspoon mustard
2 teaspoons minced shallot
1 teaspoon salt
1 Tbsp minced rosemary
1 garlic clove, minced
3 Tbsp white wine or cider vinegar
1/2 cup olive oil

Method

1 Peel the onions, then cut in half from root to top. Slice the halves into thick wedges, making sure to keep some of the root end attached; this will help keep the onion wedges from completely falling apart on the grill.

2 Coat the onions in the 2 tablespoons olive oil and some salt. Prepare your grill for high, direct heat. Grill the onion wedges on each side until you get nice grill marks, about 3-5 minutes per side, depending on how hot your grill is. After you've achieved grill marks on the second side of each onion wedge, turn the grill down to medium-low (or move some of the coals away from the grill grate), cover and roast for 15-20 minutes to soften the centers of the onions.

4 While the onions are cooking, make the dressing. Put the mustard, minced shallot, garlic, salt, rosemary, and vinegar in the bowl of a blender, and purée for several seconds. With the blender on a low speed, drizzle in the olive oil until the dressing is emulsified.

5 Once the onions are cooked, remove the onions from the grill and slice off and discard any tough little root ends, and any outer skins that have become too dried out by the grill.

6 Toss the onions with the dressing and allow to marinate for at least 30 minutes before serving. The salad improves with time, as the dressing flavors blend and penetrate the onions. Great to make ahead. Will last several days chilled.

Grandma's Sunshine Salad

2011-07-21T00:14:00.000-07:00

ngredients

2 3-ounce packages lemon flavored gelatin
2 cups boiling water
1 cup ice water
1 9-ounce cans crushed pineapple with juice (cannot use fresh pineapple)
1 teaspoon lemon juice or white vinegar
Pinch salt
2 cups grated carrots

Method

1 Empty gelatin into a small mixing bowl. Stir in 2 cup of boiling water. Stir thoroughly until the gelatin has dissolved.

2 Stir in 1 cup ice water, one can of crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)

3 Chill in refrigerator until the gelatin starts to thicken. Then gently fold in the grated carrots until well mixed.

4 Add mixture to a jello mold. Set in the refrigerator until firm, several hours. To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

Spicy Zucchini Soup Recipe

2011-07-19T00:13:00.000-07:00

Ingredients

4 tablespoons olive oil
1 onion, finely chopped
1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
3 chopped garlic cloves
2 pounds chopped zucchini (skin on), about 5-6 cups
1 1/2 cups chopped day-old bread
3 cups chicken broth (use vegetable broth for vegetarian option)
1 cup water
1/2 cup fresh mint leaves, loosely packed, chopped
1/2 cup fresh cilantro, loosely packed, chopped (optional)
2 teaspoons lemon juice
Salt
Pepper

Method

1 Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.

2 Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.

3 Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.

4 Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.

Garnish with lemon wedges and sprigs of mint or cilantro.

Serve hot or chilled. Keeps for a week in the fridge.

Spicy Vegetarian Chili Recipe

2011-07-17T00:13:00.000-07:00

Ingredients

1 1-pound eggplant, cut into 1-inch cubes
Olive oil
2 yellow onions, chopped
3 cloves garlic, minced
2 medium zucchini, chopped
2 large red bell peppers, cored, seeded, diced
1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
1 Tbsp ground cumin
1-2 Tbsp chili powder
2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
1 teaspoon fennel seeds
1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
Zest of one lemon
3 Tbsp lemon juice
1 teaspoon sugar
1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
Salt and freshly ground black pepper to taste

Method

1 Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream, grated cheddar cheese, and chopped green onions.

Moqueca - Brazilian Fish Stew Recipe

2011-07-15T00:12:00.000-07:00

Ingredients

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk

Rice

1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt

Method

1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

3 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Lentil Stew with Sausage Recipe

2011-07-13T00:12:00.000-07:00

Ingredients

1/3 pound of bacon (about 5 thick slices), cut into 1-inch by 1/4-inch strips
1 medium-large yellow or white onion, chopped (about 1 1/4 cups)
2-3 large carrots, diced (2/3 cup)
2-3 large ribs celery, diced (2/3 cup)
1 teaspoon ground cumin
2 cloves garlic, minced (about 2 teaspoons)
1 pound brown or green dry lentils, rinsed and picked over to remove anything that shouldn't be there (like a small rock for example)
3 cups water
3 cups chicken stock* (can sub water for a total of 6 cups of liquid)
1/2 teaspoon dry thyme
1 bay leaf
1/2 pound Italian sausage (mild, sweet, or spicy, your choice) or smoked sausage, in links (about 2-3 links)
1 teaspoon sherry vinegar (can sub cider vinegar)
1/4 cup chopped fresh parsley, with a little extra for garnish

* If cooking gluten-free, use gluten-free stock.

Method

1 Heat a large, thick-bottomed pot (6 to 8 quart) on medium heat. Add the bacon and cook until much of the fat has rendered out and the bacon is browned and cooked through, about 10 minutes. Use a slotted spoon to remove bacon from pan to a dish, set aside. Remove (and reserve for another use) all but 2 Tbsp of bacon fat. (If you discard the excess fat, let cool to solidify first, then discard in the trash. Do not pour down the drain or you will clog the drain.)

2 Heat the remaining fat on medium high and add the carrots, onions, celery, and cumin. Stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5-7 minutes. Add the garlic and cook a minute more, until fragrant.

3 Add back in the cooked bacon, the rinsed lentils, stock, water, thyme, bay leaf. At this point add a teaspoon of salt and some pepper. You will season more to taste later. Bring to a boil and reduce the heat to a simmer. Cook partially covered until lentils are tender, about 40 minutes.

4 While the lentils are cooking, heat a frying pan on medium heat. Add the Italian sausage links. Gently cook, browning on all sides, until just cooked through. Remove from pan, let cool enough to handle. Cut into pieces of desired length (1 to 2 inches, or you can just keep whole) and add to stew for the last 10 minutes of cooking.

5 Add sherry vinegar and parsley to stew. Add salt and freshly ground black pepper to taste. You may need to add more salt than you expect, especially if you are making the stew with water only and not water and stock.

Minestrone Soup Recipe

2011-07-11T10:11:00.001-07:00

Ingredients

1 - 1 1/2 cups dried Cannellini or Great Northern Beans
2 ounces salt pork or pancetta
10 to 12 cups beef or chicken broth
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, chopped
1 cup loosely packed parsley, chopped

1/2 cup extra virgin olive oil
1/2 head savoy or curly cabbage, sliced
1 potato, diced
2 zucchini, diced
2 carrots, diced
2 cups chopped Italian styled peeled plum tomatoes
Salt and freshly ground black pepper
Parmesan cheese, grated for garnish

Method

1 Soak beans overnight in cold water. Drain beans, rinse, and place them in a large saucepan or stockpot. Add salt pork or pancetta and 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.

2 Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth. Simmer for 40 to 50 minutes or until vegetables are tender.

3 Remove salt pork or pancetta from beans. Dice finely. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and diced pork to vegetables.

4 Simmer 5 minutes longer. Season soup with salt and pepper. Serve with a sprinkle of grated Parmesan cheese.

Serves 10-12, easily. (This recipe makes a lot of soup!)

Note
Beans will absorb a great deal of liquid while cooking. Add more broth or water to replace lost liquid if needed, or the beans will stick.

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2011-07-11T10:09:00.000-07:00

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Artichoke Soup

2011-07-09T00:50:00.000-07:00

Ingredients

* The hearts from 5 large artichokes (see How to trim an artichoke)
* 7 Tbsp butter
* 1 medium size leek, white-and-light green part, sliced and rinsed
* 6 garlic cloves, chopped
* 1/2 cup chopped shallots (or yellow onion, if shallots aren't available)
* 8 oz of Yukon Gold potatoes, peeled and diced
* 12 cups of vegetable or chicken stock (if cooking gluten-free, use gluten-free stock)
* 1/2 bay leaf
* 2 sprigs thyme
* 4 sprigs of parsley
* 1/4 teaspoon cracked black peppercorns
* 1/2 cup of cream
* Salt to taste

Method

1 Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart and reserve for steaming and eating later if desired (why waste perfectly good artichoke leaves?). Cut or peel away the tough outside skin of the stems and discard. When I made this dish I left an inch to two inches of stem with each of the hearts with no problem. Slice the hearts or chop to a quarter inch thickness.

2 In a large pot, melt half of the butter and cook the artichoke hearts, leek, garlic, and shallots on medium heat until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley, and peppercorns in cheesecloth and add to the pot. Increase heat to bring to a simmer, then lower heat and continue to simmer uncovered, 1 hour.

3 Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt (I found none was needed) and serve.

Apricot Chicken

2011-07-07T00:49:00.000-07:00

Ingredients

1 1/2 pounds apricots, roughly chopped, pits removed and discarded
1/4 cup sugar
2 Tbsp cider vinegar
2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
Salt
1 Tbsp unsalted butter (can sub olive oil)
3 Tbsp olive oil
1 chopped onion
2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
1 Tbsp chopped fresh rosemary
1 teaspoon cinnamon
2 teaspoons Tabasco or other hot sauce (you can add more if you like)
Black pepper

Method

1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Apple Cranberry Stuffed Pork Roast

2011-07-05T00:46:00.000-07:00

Ingredients

Filling

1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, peeled, thinly sliced
1 1/2 cups dried apples (packed)
1/2 cup dried cranberries
1 Tbsp grated fresh ginger
1 Tbsp yellow mustard seeds
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
Kosher salt and freshly ground black pepper

Method

1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

2 Preheat oven to 350°F or prepare your grill for indirect heat. You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.

Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat pounder.

3 Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.

4 Place roast on a rack in a roasting pan, place in oven, on the middle rack.

You can also grill the roast, using indirect heat either gas or charcoal. If you are using charcoal, use about 5 pounds of coals, bank them to one side. Preheat the grill, covered. Wipe the grates with olive oil. Place roast, fat side up, on the side of the grill that has no coals underneath. Place the lid on the grill, with the vent directly over the roast. If you are grilling with gas, place all the burners on high for 15 minutes to heat the grates, brush grates with olive oil, turn off the middle burner, place roast fat-side up on middle burner. If you are grilling, turn roast half way through the cooking.

Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees. Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.

5 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.

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2011-07-05T00:01:00.000-07:00

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Baked Stuffed Jalapeños

2011-07-03T00:44:00.000-07:00

Ingredients

Cream Cheese Filling Version

* 12 jalapeño peppers*
* 1/4 cup minced onion
* 1/4 cup chopped fresh cilantro
* 3/4 cup cream cheese
* 1 1/2 teaspoon cumin
* 1 teaspoon salt (more or less to taste)
* 2 ounces jack cheese, cut into 2 1/2-inch long batons

Bacon and Jack Cheese Filling Version

* 12 jalapeño peppers*
* 1/4 cup chopped cooked bacon
* 1/4 cup minced onion
* 1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
* 1/4 cup chopped fresh cilantro
* 1 1/2 teaspoon cumin
* 1 teaspoon dried oregano

1 Preheat the oven to 375°.

2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).

3 Mix together all the filling ingredients except the jack cheese batons.

4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.

Allow to cool for 5 minutes before serving.

Baked Shrimp with Tomatillos

2011-07-01T00:42:00.000-07:00

Ingredients

* 2 Tbsp vegetable oil
* 1 medium onion, chopped, about 1 cup
* 1-2 jalapeno chiles, seeded, minced
* 3 garlic cloves, thinly sliced
* 1 lb tomatillos, chopped
* Salt
* 1/2 cup clam juice OR 1/4 cup water*
* 1 lb shrimp, cleaned, deveined
* 1 cup Cotija queso seco cheese (can substitute feta)
* 1/4 cup chopped cilantro
* Lime juice
* Black pepper

* An oven-proof sauté pan or cast iron pan

*One time we made this we used tequila instead of clam juice, it was good too!
Method

1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.

4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Arroz Con Pollo

2011-06-30T00:42:00.000-07:00

Ingredients

Chicken

3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika

Rice

2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

Albondigas Soup

2011-06-28T00:38:00.000-07:00

Ingredients

2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 quarts of or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
1/2 cup of tomato sauce

1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced

1/3 cup of raw white rice
1 pound ground beef
1/4 cup of chopped fresh mint leaves
1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)

1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

Method

1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

7 Layer Bean Dip

2011-06-27T05:37:00.001-07:00

Ingredients

* 2 cups of refried beans, either from one 15-ounce can or homemade
* 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
* 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
* 1/4 to 1/2 teaspoon ground cumin
* Salt
* 1 cup shredded cheddar or Monterey Jack cheese
* 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
* 1 avocado, peeled and chopped
* 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
* 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
* 1/2 small can of sliced ripe black olives

Method

1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.

Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.

2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)

3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

Chicken Breasts with Mushroom Sage Sauce

2011-06-11T00:55:00.000-07:00

Ingredients

3 Tbsp butter
1/2 cup chopped shallots
8-10 ounces mushrooms, cremini or shitake, thickly sliced
1 teaspoon chopped fresh parsley
1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
3 Tbsp chopped fresh sage
1 Tbsp olive oil
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
Salt and freshly ground black pepper

Method

1 Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).

2 While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

3 Stir in sage to sauce, season to taste with salt and pepper. Pour sauce over chicken to serve.

Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). We used bow-tie pasta which worked great. Garnish with chopped fresh parsley.

Baked Shrimp in Tomato Feta Sauce

2011-06-09T00:55:00.000-07:00

Ingredients

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Method

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Baked Scallops

2011-06-07T00:54:00.000-07:00

Ingredients

2 lbs scallops (about 4 cups)
1 cup dry white wine
Salt
6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs

Method

1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.

2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

3 Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.

4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serves 6. Serve with lemon slices.

Baked Brie

2011-06-05T00:53:00.000-07:00

Ingredients

1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese (do not remove rind)
Raspberry Jam, or other sweet jam
Brown sugar
1/4 cup of maple syrup

Method

1 Preheat oven to 350 degrees F.

2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.

3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

Baked Shrimp in Tomato Feta Sauce

2011-06-03T00:52:00.000-07:00

Ingredients

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Method

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Brighton takeaway

2011-06-01T12:25:00.000-07:00

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Baked Scallops

2011-06-01T11:50:00.001-07:00

Ingredients

2 lbs scallops (about 4 cups)
1 cup dry white wine
Salt
6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs

Method

2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serves 6. Serve with lemon slices.

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2011-06-01T11:45:00.000-07:00

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Becca's Jambalaya

2011-05-11T00:07:00.000-07:00

Ingredients

The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.

Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box
Water - 2 1/4 cups
Uncle Ben's converted original long grain rice - 1 cup
Chicken broth (homemade is best) 2 1/4 cups
Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
Celery, chopped - 1 cup
Garlic, minced - 1 heaping Tablespoon
Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
Diced tomatoes - 1/3 of a 14-oz can
Tomato sauce - 1/3 of an 8-oz can
Sugar - 1 pinch
Dried thyme - 1 teaspoon
Tabasco sauce - several sprinkles
Oregano - 1 teaspoon
Cayenne pepper - 1/2 teaspoon
Tony Chachere's Creole Seasoning - to taste
Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
Lemon juice - juice of half a lemon for each lb of shrimp

Method

1 Prepare the vegetables and shrimp. It pays to get as much of the prep work done ahead of time, especially if you are making a large batch. Note that Becca gets her shrimp fresh, not frozen, in the shell, and butterfly cut to make it easy to de-shell. After chopping up all the vegetables, de-shelling the shrimp takes a bunch of time because you want to make sure to get all of the shell pieces out. As you de-shell the shrimp, place the shrimp in a bowl of cold water. When you are done de-shelling, strain the water from the shrimp and put the shrimp in the refrigerator to stay cold. You will not add the shrimp to the jambalaya until the last 2 minutes of making this dish.

2 In a large skillet, fry the sausage slices on medium heat, in batches, until cooked through, about 15 minutes for each batch. As you finish each batch, pour out the sausage and whatever fat has been released into a large stockpot. The size of the stockpot depends on how much jambalaya you are making. For a this batch, I would use an 8-Qt stockpot.

3 Add Tony Chachere's Creole Jambalaya Dinner mix, and 2 1/4 cups of water for every box used. Add Uncle Ben's long grain rice and 2 1/4 cups of chicken broth for every cup of rice used. Add onions, bell peppers, and celery. Slowly bring mixture to a simmer, on MEDIUM heat. This is slow cooking. You want it on medium to prevent the jambalaya from burning. While the jambalaya is cooking, stir it every once in a while to make sure that nothing is sticking to the bottom.

4 Add bay leaves, garlic, whole tomatoes (reserve juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano, cayenne pepper. Slow cook on medium heat adding tomato juice and stock as needed, as the rice absorbs the liquid in the pot. You do not want it to get dried out, nor do you want it to be too liquidy. At this point, stir often to make sure nothing sticks to the bottom. Have the temperature be just a notch below a simmer. If it begins to boil, lower the heat, or add water. Cook slowly for an hour as the rice absorbs the liquid.

Click on images for larger view.

Becca with the Creole seasoning 5 While the jambalaya is cooking, taste frequently and adjust seasonings. Becca likes her jambalaya pretty hot; she says, "If you're not sweat'n, it's not hot enough!" She adds Tony Chacher's Creole seasoning to bring up the heat. Add to taste.

Click image for larger view.6 When the rice has absorbed as much moisture as it will, slowly fold in the shrimp. Add lemon juice (1/2 a lemon for each lb of shrimp). Cover and cook for 2 more minutes. Remove from heat and you're done.

Basque Lamb Stew

2011-05-09T00:06:00.000-07:00

Ingredients

3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock*

* If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.

Method

1 Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.

2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

3 Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust seasonings.

Optional: garnish with fresh mint leaves (though I have no idea how "Basque" that is, it just tastes good.)

Baked Shrimp in Tomato Feta Sauce

2011-05-07T00:06:00.000-07:00

Ingredients

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Method

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Baked Scallops

2011-05-05T00:05:00.000-07:00

Ingredients

2 lbs scallops (about 4 cups)
1 cup dry white wine
Salt
6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs

Method

2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serves 6. Serve with lemon slices.

Bacon-wrapped Pork Roast

2011-05-03T00:04:00.000-07:00

Ingredients

1 pork loin (1 1/2 pounds)
Salt and pepper
1 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary
1/4 lb bacon, thinly sliced
1 cup white wine

Method

1 Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.

3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.

4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Arroz Con Pollo

2011-05-01T00:03:00.000-07:00

Ingredients

Chicken

3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika

Rice

2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

Method

Apricot Chicken

2011-04-29T00:03:00.000-07:00

Ingredients

1 1/2 pounds apricots, roughly chopped, pits removed and discarded
1/4 cup sugar
2 Tbsp cider vinegar
2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
Salt
1 Tbsp unsalted butter (can sub olive oil)
3 Tbsp olive oil
1 chopped onion
2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
1 Tbsp chopped fresh rosemary
1 teaspoon cinnamon
2 teaspoons Tabasco or other hot sauce (you can add more if you like)
Black pepper

Method

1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot with rice.

Apple and Sausage Pie Recipe

2011-04-27T00:02:00.000-07:00

Ingredients

1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
2 large tart Granny Smith apples, peeled and thinly sliced
1/2 medium onion, chopped (about half a cup)
1 teaspoon sugar
3 Tbsp butter
3/4 lb sweet Italian sausage (bulk, or removed from casings)
1 clove garlic, minced
2 cups shredded fontina, provalone, and or asiago cheese
1 cup ricotta cheese
1/4 cup feta cheese
2 eggs, slightly beaten

Method

1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.

2 Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.

3 In medium sized bowl, mix together the cheeses and beaten eggs.

4 Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.

5 Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Serves 8.

Apple Cranberry Stuffed Pork Roast

2011-04-25T00:02:00.000-07:00

Ingredients

Filling

1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, peeled, thinly sliced
1 1/2 cups dried apples (packed)
1/2 cup dried cranberries
1 Tbsp grated fresh ginger
1 Tbsp yellow mustard seeds
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
Kosher salt and freshly ground black pepper

Method

1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat pounder.

Albondigas Soup

2011-04-23T06:58:00.000-07:00

Ingredients

* 2 Tbsp olive oil
* 1 large onion, chopped
* 1 large garlic clove, minced
* 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
* 1/2 cup of tomato sauce

* 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
* 2 large carrots, peeled and sliced

* 1/3 cup of raw white rice
* 1 pound ground beef
* 1/4 cup of chopped fresh mint leaves
* 1/4 cup of chopped parsley
* 1 raw egg
* 1 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* A dash of cayenne (optional)

* 1 1/2 cup of frozen or fresh peas
* 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
* Salt and pepper
* 1/2 cup chopped fresh cilantro

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2011-04-23T06:52:00.000-07:00

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Apple Walnut Gorgonzola Rustic Tart

2011-03-29T00:31:00.000-07:00

Ingredients

* 1 Pâte Brisée (tart dough) for a 10-inch tart (see all butter crust recipe) or 1 packaged, flat pie crust
* 1/2 cup walnuts, chopped
* 1/4 cup crumbled gorgonzola cheese (or blue cheese)
* 1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried
* 2 Tbsp maple syrup
* 2 large granny smith apples (or other good cooking apples such as jonagold or fuji), peeled, cored, chopped
* 1 teaspoon of lemon juice (optional)

Method

1 Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring. Cover the mixture with plastic wrap while you prepare the crust.

2 Preheat oven to 350°F. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness. Place pastry dough on a rimmed baking sheet. (Rimmed because the pastry will leak butter during the cooking process.) Mound the filling in the middle of the rolled out dough, and spread out evenly to 1 1/2 inches to 2 inches from the edge of the dough. Pleat the edges of the dough over the filling.

3 Bake for 45 minutes to an hour, until crust is nicely browned. If at any time it looks like the walnuts are getting a little burnt, you can lightly tent a piece of aluminum foil over the center.

Remove from oven and let cool for 10 minutes before serving. A pizza wheel works great for slicing up the tart.

Angels on Horseback

2011-03-27T00:30:00.000-07:00

Ingredients

* 16-32 small oysters (or scallops), or larger ones cut in half, shucked
* 8-16 slices of thin-cut bacon
* 16-32 wooden toothpicks
* 3-4 limes or lemons

Method

1 Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool.

2 Get a grill or broiler good and hot while you wrap the oysters.

3 To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can.

4 Grill or broil over high heat to cook the oyster and crisp the bacon, about 5-6 minutes on the first side, another 2-4 once you turn them over. You will need to turn them once or twice to get a good crispiness on all sides.

5 As soon as they come off the heat, squirt with the lemon or lime juice and serve hot.

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2011-03-25T00:29:00.000-07:00

Baked Shrimp with Tomatillos

2011-03-23T00:28:00.000-07:00

Ingredients

2 Tbsp vegetable oil
1 medium onion, chopped, about 1 cup
1-2 jalapeno chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb tomatillos, chopped
Salt
1/2 cup clam juice OR 1/4 cup water*
1 lb shrimp, cleaned, deveined
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
Lime juice
Black pepper

An oven-proof sauté pan or cast iron pan

*One time we made this we used tequila instead of clam juice, it was good too!

Method

1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.

4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Baked Scallops Recipe

2011-03-21T00:26:00.000-07:00

Ingredients

* 2 lbs scallops (about 4 cups)
* 1 cup dry white wine
* Salt
* 6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
* 1 medium onion, chopped fine
* 2 1/2 Tbsp flour
* 1/2 cup fine bread crumbs

Method

1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.

2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

3 Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.

4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serves 6. Serve with lemon slices.

Baked Ziti Recipe

2011-03-19T00:25:00.000-07:00

If you don't have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme.

Ingredients

1 pound ziti (can sub penne) pasta
Olive oil
1 pound bulk Italian sausage or ground beef or pork
1 large onion, chopped
3-4 garlic cloves, chopped
1 Tbsp fresh rosemary (or basil), minced
1
Tbsp Italian seasoning
1/2 teaspoon red pepper flakes
1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
1/2 pound of mozzarella cheese, grated
1 heaping cup of ricotta cheese
1 cup grated parmesan or pecorino cheese

Method

1 Bring a large pot of water to a strong boil. Add about a tablespoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered, until the pasta is al dente—edible but still a little firm. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

2 Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the bulk sausage or ground meat. Do not crowd the pan (work in batches if needed). Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, add a little salt.

3 When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.

4 Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle in some sauce with the pasta, mix it well and add the pasta into the casserole.

5 Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. Bake in the oven until the top is nicely browned, about 20 minutes.

As-You-Like-It Breakfast Casserole Recipe

2011-03-17T00:24:00.000-07:00

The ingredient proportions are estimates. The more eggs, the firmer, and less likely to deflate, the casserole will be. Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water. Sausage should be browned and cooked through first. Can also uses spices such as curry and cumin.

Ingredients

6-10 eggs
2-3 cups grated cheddar cheese
6 slices bread, cut into cubes
2 cups milk
Salt
Pepper

Additions

1 cup corn (cooked or frozen)
1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham and/or cooked Italian sausage
A few slices cooked bacon, chopped
1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme

13 x 9 inch casserole dish

Baked Shrimp in Tomato Feta Sauce

2011-03-15T11:28:00.000-07:00

Ingredients

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Method

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Apple and Sausage Pie

2011-03-15T11:24:00.001-07:00

Ingredients

* 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
* 2 large tart Granny Smith apples, peeled and thinly sliced
* 1/2 medium onion, chopped (about half a cup)
* 1 teaspoon sugar
* 3 Tbsp butter
* 3/4 lb sweet Italian sausage (bulk, or removed from casings)
* 1 clove garlic, minced
* 2 cups shredded fontina, provalone, and or asiago cheese
* 1 cup ricotta cheese
* 1/4 cup feta cheese
* 2 eggs, slightly beaten

Method

1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.

2 Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.

3 In medium sized bowl, mix together the cheeses and beaten eggs.

4 Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.

5 Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Grilled Chicken Breasts with Lemon and Thyme

2011-03-13T00:08:00.000-08:00

RECIPE INGREDIENTS
1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
DIRECTIONS
Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

Variations

*Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.
*Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.
*Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

Henry’s Barbecue Chicken

2011-03-11T00:07:00.000-08:00

RECIPE INGREDIENTS
3 to 4 pounds natural chicken pieces (breast, drumsticks and thighs)
1 lemon, cut into wedges
sea salt and black pepper
1/4 cup Henry’s canola oil, for grilling
One (12 ounce) bottle of your favorite Henry’s barbecue sauce
DIRECTIONS
Heat gas or charcoal grill to medium-high heat. Rinse chicken and pat dry. Rub with lemon and sprinkle liberally with salt and pepper. Brush grate with oil and place chicken, skin side down on the grill. Cover and grill for 50 minutes, turning once half way through.

Brush chicken with barbecue sauce during the last 15 minutes of cooking. Cook chicken until the juices run clear and the internal temperature reaches 180 degrees F. White meat will take less time than dark meat. Allow chicken to rest 5 minutes before serving.

Tunisian Couscous Salad with Grilled Sausages

2011-03-09T00:07:00.000-08:00

RECIPE INGREDIENTS
For Couscous:
5 tablespoons olive oil
2 cloves garlic, minced
1-1/3 cups couscous
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 cup tomato juice
1 cup water
For Sausages:
1 pound mild or hot italian sausages or a combination

1 tablespoon lemon juice
1 tomato, diced
1/2 cup chopped cilantro (optional)
DIRECTIONS
FOR COUSCOUS: In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and 1/2 teaspoon of the salt to the pan. Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes. Stir in the tomato juice and water. Bring to a simmer. Cover, remove from the heat, and let stand 5 minutes. Transfer the couscous to a platter or a large glass or stainless-steel bowl to cool.

FOR SAUSAGES: Meanwhile, light the grill or heat the broiler. Coat the sausages with 1/2 tablespoon of the oil. Grill or broil the sausages, turning occasionally, until completely cooked through, about 10 minutes. Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.

TO SERVE: Toss the cooled couscous with the lemon juice, the remaining 3-1/2 tablespoons oil and 1/4 teaspoon salt, and the tomato. Top with the sliced sausages and the cilantro.

WINE RECOMMENDATION: Australian shiraz is an all-purpose red that marries particularly well with anything from the grill. It offers lots of ripe blackberry flavor, pepper nuances, and a soft, lush texture.

Cranberry and Oatmeal Spice Cookies

2011-03-07T00:07:00.000-08:00

RECIPE INGREDIENTS
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats (not quick cooking)
3/4 cup dried cranberries (Craisins)
DIRECTIONS
Preheat the oven to 350 degrees F. Butter 2 baking sheets.

Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.

For each cookie, drop one tablespoonful of dough onto sheet, spacing 2 inch apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13 to 15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.

Smoky Bison Burger

2011-03-05T00:07:00.000-08:00

RECIPE INGREDIENTS
1 pound ground bison (buffalo; see Shopping Tip)
1/2 cup cooked wild rice (see Kitchen Tip)
1/2 cup shredded smoked cheese, such as Cheddar, gouda or mozzarella
2 tablespoons smoky barbecue sauce, divided
1 tablespoon paprika, preferably sweet Hungarian
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
1 tablespoon sweet pepper relish or pickle relish
2 teaspoons prepared horseradish
4 whole-wheat hamburger buns, toasted
4 slices tomato
4 thin slices sweet onion, such as Vidalia
DIRECTIONS
Preheat grill to medium.

Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.

Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5 to 6 minutes per side.

Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.

Glazed Lamb with Bell Pepper Salsa

2011-03-03T00:05:00.000-08:00

RECIPE INGREDIENTS
12 lamb cutlets or 4 lb. short ribs
1/3 cup teriyaki sauce
For the Bell Pepper Salsa:
2 tablespoons sunflower oil
1 medium onion, quartered
1 medium red bell pepper, chopped
1 teaspoon minced garlic
13-oz. can of peeled tomatoes, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1/4 teaspoon cracked black peppercorns
1/4 teaspoon ground chili
DIRECTIONS
Marinate lamb in teriyaki sauce for 1 - 12 hours.

Heat oil in a frying pan on high. Fry onion and bell pepper for 5 minutes. Add garlic, tomatoes with their liquid, vinegar, maple syrup, pepper and chili. Simmer, uncovered, for 15 minutes or until mixture is slightly thickened.

Preheat a fire in a grill to a high heat. (For wood or charcoal grills, heat to glowing coals. There must be no flames.) Drain meat, reserving marinade to use as a baste. Cook meat, basting occasionally with marinade, for about 7 minutes on each side, or until sealed, well browned and done to your liking.

Chicken Stew

2011-03-01T00:05:00.000-08:00

Ingredients
1 large chicken - roasted
4 leeks
4 celery stalks
6 carrots
2 onions
2 chicken stock cubes
thyme
parsley
bay leaf
mixed herbs
garlic
ground black pepper
salt (optional)
Preparation method
1. Take all the meat from the chicken. Discard the skin. Set aside cooked meat for use later.
2. Top & tail leeks, celery, carrots and onions. Place into large bowl or sink of water to clean throughly. Cut 2 carrots, 2 Leeks, 2 stalks of celery and 1 onion in two. Place into pot with chicken bones, 1 stock cube, sprinkle of thyme, parsley, a bayleaf, ground black pepper, mixed Herbs, garlic and salt (Optional).
3. Fill the pot 3/4 full or enough to cover bones and veg. Bring to the boil and let simmer for 3 hours.
4. In the meantime clean and chop remaining vegetables and leave in a bowl of water until required.
5. After three hours, drain stock from pot into another pot and discard bones and used veg.
6. Then place fresh veg into pot of stock and add 1 chicken stock cube, and a little more thyme, parsley, a bayleaf, ground black pepper, mixed herbs, garlic & salt (Optional).
7. Bring to the boil and then let simmer for 2 hours. Then turn off and leave overnight. Then add saved chicken meat and turn on about 4 hours before eating on a low heat to allow simmer gently. Remove bayleaf before serving.
8. Serve with crusty rolls.

Mojo Beef Kabobs

2011-02-27T04:14:00.000-08:00

RECIPE INGREDIENTS
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse ground black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
For the Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons fresh oregano, finely chopped
3 tablespoons olive oil
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon garlic, minced
3/4 teaspoon salt
DIRECTIONS
Whisk Mojo Sauce ingredients in small bowl. Set aside.

Cut beef steak into 1-1/4 inch pieces; season with pepper.

Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

Place kabobs on grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.

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2011-02-27T04:12:00.001-08:00

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2011-02-27T03:34:00.000-08:00

RECIPE INGREDIENTS
1 1/2 cups long-grain rice
3 tablespoons lime juice (from about 2 limes)
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
2 tablespoons cooking oil
3 1/2 teaspoons sugar
Pinch cayenne
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
3 carrots, grated
4 scallions including green tops, chopped
6 tablespoons chopped cilantro or fresh parsley
2 pounds skinless center-cut salmon fillet, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
* Available at Asian markets and many supermarkets

Salmon with Thai Rice Salad Recipe at Cooking.com
DIRECTIONS
Stir the rice into a medium pot of boiling, salted water and cook until just done, about 10 minutes. Drain. Rinse with cold water and drain thoroughly.

In a large glass or stainless-steel bowl, combine the lime juice, fish sauce, 1 tablespoon of the oil, the sugar, and cayenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.

Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put the salmon on the pan. Broil until just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon.

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2011-02-27T03:32:00.001-08:00

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Sugar Cookie Cutouts

2011-02-02T00:04:00.000-08:00

RECIPE INGREDIENTS
For the Cookies:
1 cup butter (no substitutes), softened
1 cup sugar
2 eggs
1/4 cup half-and-half cream
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For the Frosting:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half-and-half cream
Food coloring and colored sugar, optional
DIRECTIONS
FOR THE COOKIES:
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2 1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 325 degrees F for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

FOR THE FROSTING:
In a mixing bowl, cream butter, sugar, vanilla and enough cream to achieve desired frosting consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

Courgette and Parmesan gratin

2011-01-31T00:10:00.000-08:00

Ingredients
40g butter
2 carrots, chopped
1 large onion, chopped
2 tablespoons chopped fresh parsley
500g courgettes, sliced
40g freshly grated Parmesan
3 eggs, beaten
60ml double cream
Preparation method
1. In a large frying pan over medium high heat, saute the carrots, onion and parsley for a few minutes. Add the courgette and cook for a further 15 minutes, stirring occasionally.
2. Preheat the oven to 150 C / Gas mark 2. Put the kettle on.
3. In a mixing bowl, beat the eggs and add the cream and Parmesan. Remove the courgettes from the heat and add the egg mixture. Turn everything into a buttered baking dish.
4. To bake the gratin in a bain marie, lay a tea towel in the bottom of a large roasting tin or baking dish, then place the smaller baking dish with the courgettes on top of the towel. Place in the oven and carefully pour boiling water from the kettle halfway up the sides of the baking dish.
5. Bake for 45 minutes and serve immediately.

Speedy creamy cheese ravioli

2011-01-29T00:07:00.000-08:00

Ingredients
1 (500g) packet fresh cheese ravioli
125ml milk
125ml double cream
120g grated Gouda cheese
1 teaspoon chopped fresh parsley
1 teaspoon white pepper
Preparation method
1. Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the ravioli and return to the boil. Cook according to packet directions. Drain.
2. Meanwhile, bring the milk and cream to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.

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2011-01-29T00:01:00.000-08:00

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Apple and Rhubarb Crumble

2011-01-27T00:07:00.000-08:00

Ingredients
1 large eating apple, peeled , cored and sliced
4 stalks rhubarb, thickly sliced
2 - 3 tablespoons caster sugar
Crumble topping:
100g flour
125g caster sugar
60g rolled oats
60g butter
30g chopped nuts
Preparation method
1. Preheat oven to 200 degrees C / gas mark 6.
2. Combine apple and rhubarb in an oven-proof dish; sprinkle over sugar.
3. In food processor, combine flour, sugar, butter, oats and nuts. Blend until you have a nice, crumbly mixture.
4. Spread over the top of apple/ruhbarb mix.
5. Bake in preheated oven for 45 mins or until top is golden and fruit mix is bubbly.
6. Serve with whipped cream or vanilla ice-cream.

Chocolate Cut-Outs

2011-01-25T12:06:00.000-08:00

RECIPE INGREDIENTS
2 1/4 cups all-purpose flour
1/2 cup nonalkalized cocoa
Pinch salt
8 oz. unsalted butter, at room temperature
3/4 cup sugar
1 1/2 teaspoons vanilla extract
DIRECTIONS
Combine the flour, cocoa, and salt. In a large bowl, beat the butter, sugar, and vanilla until well blended. Add the flour mixture; beat until well blended (if you're using an electric mixer, set it on low speed). Divide the dough and shape it into two flat disks; wrap one in plastic while you work with the other. Heat the oven to 350 degrees F. On a lightly floured surface, roll one disk 3/8 inch thick. Cut out shapes and set them 1 inch apart on parchment-lined baking sheets. Repeat with the other disk. Combine the scraps, chill them if they feel warm, and reroll. Bake the cookies until the tops look dry and you see flaky layers when you break a cookie in half. Transfer to a rack to cool completely. Decorate the cooled cookies.

Spaghetti with blue cheese and walnuts

2011-01-23T12:07:00.000-08:00

Ingredients
75g walnut pieces
300g spaghetti
100g Stilton or other blue cheese
3 tbsp single cream
salt and freshly ground black pepper
Preparation method
1. Preheat the oven to 180°C (gas 4). Spread the walnuts on a baking sheet and bake for 5 minutes until lightly browned. Remove them from the oven and leave to cool, then crush coarsely.
2. Bring a large pan of lightly salted water to the boil. Tip in the spaghetti, bring back to the boil and cook for 10-12 minutes, or according to the packet instructions, until al dente.
3. Meanwhile, crumble the cheese into a saucepan. Add the cream, mix, and heat gently for 2-3 minutes, stirring constantly.
4. Drain the pasta, setting aside 2 tbsp of the cooking water. Tip the pasta into a heated serving dish. Add the reserved cooking water to the blue cheese mixture. Pour this sauce over the pasta and stir until incorporated. Add the nuts, grind over some pepper and serve at once.