Friday, November 27, 2009
Thursday, November 26, 2009
Wednesday, November 18, 2009
Apples and gorgonzola cheese are two of my favorite things to add to salad. They instantly add a bit of elegance and I love the contrast of the juicy sweet apple with the pungent tangy-ness of the cheese. Add some walnuts, spicy arugula, crisp endive and a simple dressing and you have an easy, impressive autumn salad to serve your guests on Thanksgiving.
- 2 Heads of Belgian endive, sliced
- 2 Bunches baby arugula
- 4oz gorgonzola, crumbled
- 2 gala or fuji apples sliced (I originally planned on using pears but Max had about 15 apples hanging around I figured I try to use some of them up.)
- 1/3 chopped walnuts
- 1 1/2 tbls olive oil (walnut oil would be good too)
- ~1 tbls All natural dijon mustard
- 2 tbls Apple cider vinegar
Tuesday, November 17, 2009
- 5lbs Russet potatoes, peeled and chopped in quarters
- ~1c. Heavy cream (light cream, half and half, or even whole milk work as well. I just had leftover heavy cream from my Chocolate-Caramel Pecan Torte)
- ~8tbls Salted butter
- Handful of salt
I can't stand cranberry sauce from a can. It's like cranberry jello. Yuck. I just don't see the point when its such an easy thing to make from scratch. It was Max's idea to add the clementines because his family makes their cranberries with oranges and red wine. We didn't have any oranges at home but he had a box of clementines on the time table that substituted quite well.
The easiest way to avoid screwing up your Thanksgiving turkey is to not make one. Instead of roasting a whole bird, just make the breast. Its also a great alternative if you have a small group of people and don't want 12lbs of turkey leftover. We were under a bit of a time constraint this year since I'm leaving for my parents' house tomorrow, So Max and I decided on this route to cut down on time spent in the kitchen.
- 1 4lb Honey Brined bone-In turkey breast
- Kosher salt and freshly ground pepper
- 2tbls chopped flat leaf parsley
- 1tbls chopped fresh thyme
- 1-2tbls olive oil
- 1tbls salted butter
- Chicken or turkey broth (about 20 ounces?)
- Flour (the finer grain the better I used some all purpose and some pan searing flour that max had in the cabinet but Wondra would also work well)
- Splash of sherry (I was going to use some white wine or vermouth instead since that's what I had at home but totally forgot. It came out fine without it but I'm sure it can't hurt)
Monday, November 16, 2009
Thursday, November 12, 2009
- 170g (12 tbsp or 1 1/2 sticks) unsalted butter, melted & cooled until warm
- 200g (1c.) brown sugar
- 100g (1/2c.) granulated sugar
- 1 whole egg and 1 yolk (room temp)
- 2 tsp vanilla extract
- 285g (2c.) plus 2 tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 150g (1c.)white chocolate chips *
- 100g (3/4 c.) macadamia nuts, toasted and halved (If you leave these out then add another 100g of white chocolate)
- Preheat oven to 325F.
- Whisk dry ingredients together; set aside
- Beat butter & sugars until fluffy
- Beat in egg, yolk and vanilla until combined
- Add dry ingredients slowly and beat at low speed just until combined
- Stir in chips and nuts
- Drop cookies by 1 tablespoons onto baking sheets
- Bake, reversing position of the cookie sheet halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy, 12-15 minutes depending on size. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool
- 170g (12 tbsp or 1 1/2 sticks) unsalted butter (room temp)
- 320g (1 1/2c.) light brown sugar
- 2 large eggs (room temp)
- 3/4 teaspoon vanilla
- 330g (2 1/4c.) flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 100 g white chocolate chips*
- 50g butterscotch chips*
- Preheat the oven to 350
- Grease a 9 x13 pan. I use a glass pyrex, buttered and dusted with flour
- Mix the melted butter with the brown sugar and let sit until cooled, about 10 minutes
- Sift dry ingredients together and set aside
- Beat in eggs and vanilla into butter and sugar
- Fold the dry ingredients into the wet. Be carefull not to over mix.
- Add the white chocolate and butterscotch and fill pan evenly
- Bake about 25-35 minutes depending on your pan/oven (darker pan = shorter bake time)
- Check the center with a cake tester before you remove it. If they are not cooked all the way through it will be hard to transfer from the pan.
- Once they have cooled ENTIRELY (like an hour) flip the pan over onto a cooling rack. Make sure it is cooled top and bottom.
- Transfer to a cutting board and cut into squares.
Tuesday, November 10, 2009
Chocolate Dipped Almond Macaroons
- 1/3 cup pure cane sugar
- 1 large egg white
- 1 cup unsweetened shredded coconut
- 1/4 almonds
- 1 tsp vanilla extract
- pinch of salt
- about 4oz good quality chocolate
Monday, November 9, 2009
In the past I've always made granola with honey, maple syrup, and just a little brown sugar but I've never been able to achieve those coveted clusters. I decided that I probably just wasn't using the right kind of sweetener which lead me to try the agave nectar.** Since I've never really been %100 happy with any of the granola recipes I've tried in the past, I decided to just make this up as I went. I started with a base of 3 cups old fashioned rolled oats and went from there. The end result was crunchy and clumpy and would have been perfect had I used a large enough sheet pan. I have really small oven however, and therefore make most things in a half jelly roll pan. I would suggest using a full pan or making it in two batches. Next time I will probably just use Max's normal size oven because if I have to make this in two batches I will probably finish eating the first before the second is even finished baking ;).
- 3 cups old fashioned rolled oats
- 3/4 cup shredded unsweetened coconut
- 1/4 cup white sesame seeds
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped almonds (I used dry roasted cause I have ridiculous size jug from Costco)
- 1/3 cup mild tasting agave nectar
- 1 cup unsweetened apple sauce
- 3 tbls brown sugar (I used light but dark is fine too. Once my surplus of brown sugar is gone I will probably start using Muscovado instead. It's a good raw sugar replacement for that refined molasses coated junk)
- Nutmeg (a little goes a long way)
- Ground ginger
- A healthy pour of vanilla extract (maybe 1-2 teaspoons?)
- Almond or coconut extracts also work well here
- Dried fruit like cranberries, currants or unsweetened cherries (optional)
- Preheat oven to 350
- Mix dry ingredients in a large bowl.
- Add wet ingredients and stir well to coat.
- Lightly grease a large jelly roll pan (or any pan with sides) and spread granola in a single layer.
- Be sure to leave enough space to let the air circulate and completely dry out the granola
- It will probably be slightly soft when you first take it out but it'll crisp up at it cools
- DO NOT stir it because that will break up the clusters
Saturday, November 7, 2009
- stir the egg into the butter.
- mix in salt and the entire package of nockerlgrieß
- refriderate mixture for an hour or so to let it expand a bit
- bring a large pot of water to a light boil (too aggressive and they will just fall apart)
- Simmer gently for 20 mintues
- turn the heat off and let sit for 10 minutes (this is crucial to expansion and fluffiness)
- Make sure they have expanded exponentially and even taste one. The first time I made these I was afraid to let the water boil too much and ended up not letting it get hot enough. They didn't fluff up very much and were heavy like little lead balls. If they don't have a light consistency like a matzo ball then cook them a little longer.
- Eat immediately or freeze to use later.
Thursday, November 5, 2009
Makes about 8 servings and goes great with Apple Bundt Cake.
1 1/4 cups sugar, divided
2 1/2 cups half-and-half, divided***
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
3/4 cup whole milk***
-In a heavy skillet with a light interior, heat 1 cup sugar over medium heat. Stir gently until the sugar starts to melt. When it does, stop stirring but continue to cook the sugar, swirling the skillet occasionally to ensure the sugar melts evenly.
-Stir in 1 1/4 cups half-and-half. Be careful, the mixture will spatter!
-Meanwhile, bring the milk, the remaining 1 1/4 cups half-and-half, and remaining 1/4 cup sugar just to a boil. Allow to simmer 15 minutes then set aside to cool.
-When both the milk mixture and caramel have cooled to room temperature, remove skin from the milk mixture and stir it into the caramel.
-Refrigerate the mix for or overnight and then pop in the freezer for an hour or two just before churning. You want to churn this when really cold.
-Churn in an ice cream maker according to manufacturer’s instructions. The ice cream will still be soft but should be firm enough to keep its shape when you remove the paddle.
-Transfer to an airtight container and freeze until firm.
1 t real vanilla extract
2 cups whole wheat pastry flour
1 c walnuts (I didn't add these this time cause I wasn't in the mood for a run to the store but I'm sure they would be great as would some dark chocolate)
Wednesday, November 4, 2009
I chose a combination of onions, garlic, yellow peppers, grape tomatoes, and escarole but most vegetables would probably work. Except carrots. Carrots don't seem very appealing in pasta. Anyway, here's the recipe... Feel free to variate on it, and let us know if you like it!
(makes two servings)
1 small onion, chopped
2 two cloves garlic, chopped
1 yellow bell pepper, chopped
1 bunch escarole, rough chop
1 package grape tomatoes, halved
2 cups pasta, cooked and drained
1 cup white wine
8 oz chicken sausage, browned and roughly chopped
1 Tbs. Olive Oil
1 T. Salt
1 T. Flour
Heat pan over medium high heat and begin to brown onions and sausage in the oil. After about 5 minutes, add the yellow bell peppers to the pan. When the sausage is almost completely cooked, remove it form the pan and cut it up into 1/2 inch chunks. When the onions are browned, add the wine and re-add the sausage, add the raw escarole to the pan, and cover letting the escarole cook down in the wine. Make sure the heat is not to high or the escarole will burn. When the escarole has turned bright green, add the tomatoes and stir in the pasta. If the sauce is too thin add a little bit of flour to thicken. Finish the dish with some grated Parmesan cheese.
Tuesday, November 3, 2009
As a child I determined that mayo was pretty gross. This makes it pretty difficult to enjoy a chicken or egg salad sandwich since most deli salads are gelatinous globs of mayo with flecks of chicken and egg mashed up in there somewhere. Max shares my distaste for mayo so when he declared it "the best chicken salad ever" I knew I would have to post it for all you fellow mayo haters. Hint: The secret is a drier salad with only a little mayo, and good amount of dijon mustard.
Sunday, November 1, 2009
1 1/2 C. warm water
2 T. extra virgin olive oil
1 t. honey
1 C. whole wheat flour
1 package active dry yeast
3 C. white whole wheat flour plus extra for kneading
1 1/2 t. salt
In a medium bowl, stir together whole wheat flour, yeast, water, oil, and honey. Add white whole wheat flour, and salt, until dough starts to come together. Turn the mixture out onto a floured counter
lightly flour your hands, and knead the dough until it is smooth and slightly tacky rather than sticky, about 5 minutes. Form dough into a ball and place in an oiled bowl. Turn ball in the bowl to coat both sides with oil then cover with a towel or plastic wrap. Set bowl in a warm place and let dough rise until doubled (about 45 minutes to an hour).
After dough has been rising for 15 minutes, prepare your oven. Place a pizza stone on the bottom rack and preheat oven and stone to 500 degrees It is best to let oven preheat for a full hour.
When dough has doubled, lightly oil a countertop and turn dough out onto it. With oiled hands, gently deflate the dough. Using a knife or dough scraper, divide dough into two equal pieces. Form each piece into a ball then cover pieces with a towel or lightly greased plastic wrap. Let rest for 20 minutes. At this point, you can put each ball of dough in a container and store in the refrigerator for up to three days. When ready to use, bring to room temperature and proceed with the next step.
Take one ball of dough out and working on the oiled surface, flatten it slightly with the heel of your palm. Then start pushing the dough out from the center using the side of your hand and working in a circle. When the circle is about 5 inches wide, pick it up and transfer it to a large flat baking sheet (make sure to generously sprinkle pan and pizza stone with cornmeal so to prevent sticking). Continue working the dough into a circle, pushing outward with the palm of your hand until the crust is about 10 inches wide. You should end up with a small lip all the way around. Cover crust and let rest for 10 minutes. While the first crust is resting, start forming a second one. After the first crust has rested for 10 minutes, add your toppings.
Gently slide pizza directly onto your preheated pizza stone (it helps to have someone hold the pan up at angle so you can use both hands. Check pizza after 8 minutes. When crust is golden, remove pizza using a peel or slide pizza back onto baking sheet using a large metal spatula.