recipe_x_recipe_image.id,recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield,recipe_image.id,recipe_image.ts
1,178,"2017-09-25 03:02:38","Cowboy Cookies","1 1/2 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature 3/4 cup white sugar 3/4 cup brown sugar 1 1/2 large eggs*, beaten 1 1/2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate chips 1 1/2 cups old fashioned rolled oats 1 cup sweetened flaked coconut (we used shredded) 1 cup chopped pecans *This recipe is a half recipe of the original, which calls for 3 eggs. To get half of 3 eggs, you can either just use only one egg, or beat two eggs and remove about 2 Tbsp.","The bigger the cookie, the more chewy it can be. So if you like chewy cookies, make them big.  If you want a chewy cookie, cook them until the edges are browned, but not the whole cookie. If you cook the cookie until it is all nicely browned, it will be more crisp.","1 Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with Silpat or parchment paper. 2 In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt. 3 Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes.  Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again. 4 Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined. 5 If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. For smaller cookies, use about 2 Tbsp of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way. Note that if you are using a dark baking sheet, it will absorb more heat, and you won't need as much baking time. Also, the top rack will bake more quickly because heat rises.  6 Remove from oven and let cool on the baking sheets for 5 minutes.  Then remove the cookies to a rack to cool completely. You'll likely need to work in batches, depending on the size of your oven and your baking sheets.","Back in the election year of 2000, Family Circle magazine had a cookie bake-off between Tipper Gore and Laura Bush. While I’m sure Tipper’s gingersnaps were admirable, Laura’s big Texas cowboy cookies ran away with the prize. And for a good reason, these cookies are good! Packed with oatmeal, pecans, coconut, and chocolate chips, these cookies aren’t shy. They’re big, hearty, now-that’s-a-cookie kind of cookie. Mrs. Bush’s original recipe is huge, it can easily make 6 dozen cookies. So I’ve made some slight adjustments to cut the recipe in half, which still makes plenty. Feel free to double it back to the original proportions.","Elise Bauer",,"Laura Bush's kitchen sink cowboy cookies, with oatmeal, pecans, coconut, and chocolate chips.","Elise Bauer","Laura Bush's kitchen sink cowboy cookies, with oatmeal, pecans, coconut, and chocolate chips.","20 minutes","20 minutes","Makes 2 to 3 dozen cookies.",1,"2017-09-25 03:02:38"
2,180,"2017-09-25 03:02:46","Coconut Macaroons","1/3 cup (60g) of egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs) 3/4 cup sugar (5 1/2 oz, 150g) 2 to 2 1/4 cups* medium grate unsweetened coconut (5.5 to 6.17 oz, 150-175g) 5 teaspoons smooth, unsweetened applesauce (regular or baby food) If you want a crunchy cookie surface with lots of crevasses, use 2 1/4 cups. If you want a more smooth cookie surface, use 2 cups.","Under no circumstances can you use reduced fat coconut for this recipe. Even subbing a portion of the coconut with the reduced fat kind will result in a dough that doesn't want to hold together or cookies that are too dry to be good.","1 Line a bakingsheet with parchment or Silpat. 2 Place the unsweetened coconut in a food processor. Pulse for 60 seconds. 3 Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan. Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F). If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut. 4 Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other. Or form mounds with a 1 tablespoon sized scoop. Let the formed cookies dry out for a few minutes (15 minutes or so) before baking. 5 Preheat oven to 425°F. Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes. Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner. Store in a covered box for up to 5 days at room temperature.","Coconut macaroons tend to be rather chewy affairs. Super sweet. Super chewy. Like the inside of an Almond Joy bar. (My dad, by the way, loves Almond Joy, gets tons of it to give away at Halloween knowing that the rest of us won’t touch them and he’ll have more for himself.) Me? Not a big fan. That is, until our pastry chef neighbor Evie brought over her macaroons. Soft and smooth on the inside. Lightly sweet. No texture issues. Lovely. The secret ingredient? According to Evie, baby food applesauce. That’s right, baby food. It’s just the smoothest applesauce you can get, and it comes in conveniently small jars. You don’t need that much. I found after multiple batches and lots of experimenting, that you also need to use unsweetened coconut, somewhat finely ground. Sweetened coconut won’t do, because you won’t be able to break it down enough even in a food processor. I also experimented a bit with the ingredient amounts. I found that you get a smoother cookie through and through if you use 2 cups of the coconut, but if you want a more crunchy, textured surface, you need to add a little more, perhaps another 1/4 cup of coconut to the mixture.","Elise Bauer",,"Coconut macaroons, sweet coconut cookies that are slightly crunchy on the outside, with a secret ingredient to make them extra smooth on the inside.","Elise Bauer","Coconut macaroons, sweet coconut cookies that are slightly crunchy on the outside, with a secret ingredient to make them extra smooth on the inside.","10 minutes","15 minutes","Makes 20-24 cookies",2,"2017-09-25 03:02:46"
3,182,"2017-09-25 03:02:55","Chocolate Orange Shortbread Cookies","1 cup all-purpose flour 3/4 cup unsweetened natural cocoa powder 1/2 teaspoon kosher salt 12 tablespoons unsalted butter, room temperature 1/2 cup + 2 Tablespoons granulated sugar 1 teaspoon pure vanilla extract 1 Tablespoon of orange zest","I like Hershey's Special Dark for this recipe as it gives baked goods a dark, nearly black color and a rich cocoa flavor. However, Ghiradelli unsweetened cocoa or any other brand will do just fine and give more prominence to the orange flavor.","1 Preheat oven to 325°F and line two baking sheets with parchment paper. 2 Sift together the flour, cocoa powder, and salt in a bowl. (Do not skip this step as cocoa powder has a tendency to clump. You want the dry ingredients sifted to ensure a tender cookie.) Set aside. 3 Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes. 4 Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find my method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart. 5 Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit then consider them done (simply enough, it takes some judgment on your part). Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.","Please welcome Garrett as he shares the most chocolate-y of shortbread cookies. We ate them ALL. ~Elise If you’re lucky, you have a certain special someone who surprises you with dinner when you get home and takes out the trash without being asked. Someone who instinctively knows that you can take on the world even when you’re doubting your ability to just slog out of bed in the morning and who is happy to be hugged by you even when you’re rank with sweat from the gym. If you’re lucky, and your loved one is someone who adores chocolate, then I have the recipe for you. These chocolate shortbread cookies have a richness that’s as sweet as a kiss goodnight. A heavy dose of orange zest perfumes them making them all the more tempting (assuming you weren’t hooked by the words “chocolate” and “shortbread” already). If you’re looking for something different and chocolatey, then these are the perfect Valentine’s Day treat – or even the perfect Just Because treat – for that special someone.","Garrett McCord",,"Shortbread cookies packed with chocolate and laced with orange zest.","Elise Bauer","Shortbread cookies packed with chocolate and laced with orange zest.","5 minutes","40 minutes","Makes 2 1/2 dozen.",3,"2017-09-25 03:02:55"
4,282,"2017-09-25 03:06:53","How to Chop an Onion","1 onion",,"1 Onions have two ends—a stem end, and a root end. Place the onion on a cutting board with the stem end pointing to the side. Hold the onion firmly with one hand, and with the other hand, cut about 1/2-inch from the top of the stem end of the onion with a sharp chef's knife. Then, turn the onion around and make a shallow cut (maybe 1/8-inch) off the root end, cutting off the stringy roots, but leaving the hard root core intact. 2 Place the onion large-cut side down on the board (with the shallow root cut side on top). With the onion stabilized on the board, position the chef's knife directly over the root end of the onion and cut straight down to cut the onion in half. Place the onion halves cut side down on the board to minimize exposure to the eye-hurting fumes coming from the cut sides of the onion. 3 Peel back the onion skin of one of the onion halves. There is no need to pull it all the way off if it is still attached to the root end. 4 Place the onion half large-cut-side down on the cutting board. Make lengthwise cuts into the onion, from root end to stem end, with the knife tip almost all the way to the root end (but not cutting through the root end). Cut at an angle as you go around the onion, with the blade aimed toward the center of the onion. The number of cuts depends on how big a chop or slice size you want, fewer cuts for thick slices or roughly chopped, more cuts for thin slices or finely chopped. 5  Once you are finished making angled lengthwise cuts, make cross-wise cuts. Hold the onion firmly with your fingers curled so that your knuckles press against the side of the knife as you cut the onion (this protects your fingertips from getting cut). As you make cuts from the end of the onion, scoot your hand back, using your knuckles a guide for the knife.","So, do you like chopping onions? Most people I know don’t, because not only can it be a hassle, cutting onions can also make you cry. But here’s the thing, if you know how to properly cut an onion, it’s easy, safe, and relatively tear-free. Of all the cooking skills I’ve learned over the years, this is the one skill that has made the most difference in terms of making cooking enjoyable. I don’t worry about chopping off a fingertip, and rarely do I cry over onions (other things yes, onions no). So what’s the trick? Everyone will tell you that it helps to use a sharp knife. Well, a sharp knife will make cutting anything easier. But the reality of a home kitchen is that our knives aren’t always as sharp as we would like them to be. Which is why it’s even more important to learn how to cut an onion properly—stabilizing the onion as much as you can throughout the cutting process, and holding the onion in a way that protects your fingers. The trick to avoiding tears is to keep your exposure to the cut sides of the onion to a minimum. When an onion is cut, fumes are released that irritate the eyes. So when you cut an onion in half, keep the cut sides down on the cutting board. When you first start to make cuts into the onion, keep the onion together so you don’t expose the cuts. When you make the final cuts to the onion, work fast and move the chopped onions into a bowl, away from your eyes, quickly. I made short (about a minute long) video of how I cut onions to demonstrate, and the more detailed instructions follow. Hope this helps any of you who struggle with cutting onions!","Elise Bauer",,"How to chop an onion, safely, easily, and with minimum tears! Video plus step-by-step photos.","Elise Bauer","How to chop an onion, safely, easily, and with minimum tears! Video plus step-by-step photos.","2 minutes",,"1 chopped onion",4,"2017-09-25 03:06:53"
5,365,"2017-09-25 03:08:27","Pasta with Slow Roasted Duck","1 pound tagliatelle pasta 1 or 2 slow-roasted duck legs* 4 finely chopped garlic cloves 1/4 teaspoon chopped fresh rosemary (optional) 1 tablespoon butter 1-2 tablespoons duck fat Salt Freshly ground black pepper Lemon zest 1-2 tablespoons lemon juice *To slow roast raw duck legs, first pat them dry. Prick skin all over with needle to help render out fat. Salt all over generously. Place skin side up in a 300°F oven in a casserole dish just small enough to fit them without overlapping. Cook for about 90 minutes or until the skin starts pulling away from the bones and getting crispy. Turn up the heat to 375°F for 15 minutes until duck starts to get light golden brown. Remove from oven and let cool for 15 minutes.","Make sure you’ve got everything ready before you start, as this dish comes together fast. Have the water boiling, and give it plenty of salt; you want it to taste of the sea. If you do this right, both the sauce and the pasta will be done at the same time.","1 Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt). 2 While the water is heating, pick all of the meat off the slow-cooked duck legs and reserve the skin. Tear the meat and skin into smallish pieces. 3 Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Lower the heat to medium. 4 Put the pasta in the boiling water. Stir it from time to time. 5 Add the garlic and rosemary (if using) to the sauté pan. Cook for a minute, or until fragrant and just beginning to brown at the edges, then remove from heat. 6 Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Return the heat to medium. Toss the pasta in the sauté pan, making sure it is well coated. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want. Serve immediately with the lemon zest sprinkled on top.","Guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook shares one of his favorite pasta dishes. Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner. ~Elise This is one of my favorite things to do with duck confit or the easier, slow-roasted duck version of it. This is a sumptuous pasta dish that has its origins in old Venice, where it was done with the Italian version of preserved duck. Despite this, it is an easy dish to make – the only tricky part is getting the garlic browned but not burned. Traditionally this is served with tagliatelle, a long, flat pasta both wider and thinner than the more familiar linguine. Could you use another shape? You bet. Don’t go too thin or too thick – angel hair or ziti aren’t right for this dish.","Hank Shaw",,"Classic Venetian pasta dish with duck confit or slow roasted duck, garlic, rosemary, and lemon.","Elise Bauer","Classic Venetian pasta dish with duck confit or slow roasted duck, garlic, rosemary, and lemon.","15 minutes","10 minutes","Serves 4.",5,"2017-09-25 03:08:27"
6,456,"2017-09-25 03:10:30",Moussaka,"Meat sauce 2 pounds ground lamb or beef 2 Tbsp olive oil 1 chopped onion 4 chopped garlic cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon black pepper 1 Tbsp dried oregano 2 Tbsp tomato paste 1/2 cup red wine Zest of a lemon 2 Tbsp or more of lemon juice Salt to taste Bechamel sauce 1 stick unsalted butter 1/2 cup flour 1 teaspoon salt 4 cups whole milk 4 egg yolks 1/2 teaspoon ground nutmeg The moussaka 3 large globe eggplants 1/2 cup salt 8 cups water 2-3 Yukon gold or other yellow potatoes 1 cup grated mizithra cheese (or pecorino or Parmesan) Olive oil","A word on the cheese: All sorts of cheese can be used here, and to be most authentic, use kefalotyri. We used mizithra, which is becoming increasingly available in supermarkets. No need to search the globe for these cheeses, however, as a pecorino or any hard grating cheese will work fine.","Prepare the meat sauce 1 Heat the olive oil in a large sauté pan over medium-high heat and brown the ground meat. By the way, the meat will brown best if you don't stir it. Add the onions about halfway into the browning process. Sprinkle salt over the meat and onions. 2 Once the meat is browned and the onions have softened, add the garlic, allspice, cinnamon, black pepper, oregano and tomato paste. Mix well and cook for 2-3 minutes.   3 Add the red wine and mix well. Bring the sauce to a simmer, reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Taste for salt and add more if needed. Add the lemon zest and the lemon juice. Mix well and taste. If the sauce needs more acidity, add more lemon juice. Set the sauce aside. Prepare the potatoes and eggplants 4 Mix the 1/2 cup salt with the 8 cups of water in a large pot or container. This will be the brine for the eggplants.   5 Slice the top and bottom off the eggplants. Cut thick strips of the skin off the eggplants to give them a striped appearance. A little skin on the eggplant is good for texture, but leaving it all on makes the moussaka hard to cut later, and can add bitterness, which you don’t want. (Some moussaka recipes leave the skin on and have you slice the eggplants lengthwise, which is an option if you prefer.) Slice the eggplant into 1/4 inch rounds and drop them into the brine. 6 Let the eggplants sit in the brine 15-20 minutes, then remove them to a series of paper towels to dry. Place a paper towel down on the counter, layer some eggplant on it, then cover with another sheet of paper towel and repeat. 7 As the eggplants are brining, peel and slice the potatoes into 1/4 inch rounds. Boil them in salted water for 5-8 minutes – you want them undercooked, but no longer crunchy. Drain and set aside.   8 To cook the eggplant, broil or grill the rounds. You could also fry the eggplant rounds but they tend to absorb a lot of oil that way. To grill the eggplant rounds, get a grill very hot and close the lid. Paint one side of the eggplant rounds with olive oil and grill 2-3 minutes. When they are done on one side, paint the other side with oil and flip. When the eggplants are nicely grilled, set aside. To broil, line a broiling pan or roasting pan with aluminum foil. Paint with olive oil. Place the eggplant rounds on the foil and brush with olive oil. Broil for 3-4 minutes until lightly browned on one side, then flip them over and broil for a few minutes more. Set aside. Prepare the béchamel 9 Heat milk in a pot on medium heat until steamy (about 160 degrees). Do not let simmer. 10 Heat the butter in a small pot over medium heat. When the butter has completely melted, slowly whisk in the flour. Let this roux simmer over medium-low heat for a few minutes. Do not let it get too dark. 11 Little by little, pour in the steamy milk, stirring constantly. It will set up and thicken dramatically at first, but keep adding milk and stirring, the sauce will loosen. Return the heat to medium. Add about a teaspoon of salt and the nutmeg. Stir well.   12 Put the egg yolks in a bowl and whisk to combine. Temper the eggs so they don’t scramble when you put them into the sauce. Using two hands, one with a whisk, the other with a ladle, slowly pour in a couple ladle’s worth of the hot béchamel into the eggs, whisking all the time. Slowly pour the egg mixture back into the béchamel while whisking the mixture. Keep the sauce on very low heat, do not let simmer or boil. Finish the moussaka   13 Preheat the oven to 350°F. Layer a casserole with the potatoes, overlapping slightly. Top the layer of potatoes with a layer of eggplant slices (use just half of the slices).   14 Cover the eggplant slices with the meat sauce. Then layer remaining eggplant slices on top of the meat.   15 Sprinkle half the cheese on top. Ladle the béchamel over everything in an even layer. Sprinkle the rest of the cheese on top. 16 Bake at 350°F for 30-45 minutes, or until the top is nicely browned. Let the moussaka cool for at least 15 minutes before serving.","Moussaka is to the Eastern Mediterranean what lasagna is to Italy: A very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The recipe takes some time to put together, but like a good lasagna, it’s worth it. This version is Greek, although every country in the region makes its own version of moussaka. Even the Greek versions have endless variety, from different ingredients in the meat sauce, choices of meat, amount of béchamel, how they cut and cook the eggplants, whether to use potatoes, etc. The best way to make moussaka is in steps. Start with the meat sauce, and while that is simmering, prep the potatoes and eggplant. Make the béchamel last because it is not a sauce that holds very well. Don’t be intimidated by the number of steps, we’ve just detailed the process carefully to make it easier to follow. Do you have a favorite way of preparing moussaka? Please let us know about it. Also check out the links to more moussaka approaches from other food bloggers in the link list below the recipe.","Elise Bauer",,"Moussaka, similar to lasagna, this Greek version of this mediterranean casserole is layered with ground meat, bechamel, eggplant and potatoes.","Elise Bauer","Moussaka, similar to lasagna, this Greek version of this mediterranean casserole is layered with ground meat, bechamel, eggplant and potatoes.",,,"Serves 8",6,"2017-09-25 03:10:30"
7,459,"2017-09-25 03:10:42","How to French a Rack of Lamb","One rack of lamb A sharp, skinny knife","Note Mike's butcher gloves in the photos. Mike's a professional butcher, so he's going to wear gloves when working with meat for customers. No need for gloves like these at home.","1 Stand the lamb rack up on one end so that you can see the ""eye"" of the lamb chop. Score the fat side at the edge about an inch and a half or so up the rib from the eye to use as a cutting guideline. Do the same on the other end of the rack. 2 Using a sharp knife, cut through the fatty side of the rib roast, to the bone, from one marked end to the other. Then go back over your cut and holding the knife perpendicular to the roast, jab it in several places to go all the way through the other side, so that the reverse site gets ""marked"" with scores. 3 Turn the rib rack over, so that it is now bone side up. You should be able to see the markings made from the knife that got inserted from the other side. Those markings will delineate the boundary beyond which you will not cut. Working from the skinny ends of the rib bone, make a cut down along the bone, until you get to the previously scored marking, then cut across to the next rib and cut up to the end of that rib bone. Continue to do this until all of the bones have had the flesh cut around them. 4 Turn the rack over again so that the fat side is on top, and begin to pull off the fat and flesh from the bones. Use your knife to help cut away any flesh that is sticking to the bones. 5 Scrape away any residual flesh on the exposed bones. Use a towel to wipe the bones clean. There you have it! Your rack of lamb is perfectly ""Frenched"".","A “rack” of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare rack of lamb is with the bones “frenched” or exposed. These days you can usually find packaged lamb racks already frenched. Or if you have access to a butcher, he or she should be able to prepare it for you. If not, here is a simple guide to frenching the ribs yourself, as demonstrated by master butcher Mike Carroll, meat department manager of Sacramento’s Corti Brothers. Thanks Mike!","Elise Bauer",,"Step-by-step photo tutorial on how to French cut a rack of lamb roast.","Elise Bauer","Step-by-step photo tutorial on how to French cut a rack of lamb roast.",,,,7,"2017-09-25 03:10:42"
8,469,"2017-09-25 03:11:15","Moroccan Meat Loaf","Meatloaf: 2 lbs ground lamb 1 lb ground beef 2 Tbsp olive oil 1 yellow onion, chopped 1 large carrot, peeled and chopped 1 large celery stalk, chopped 2 Tbsp chopped garlic (about 6 cloves) 2 Tbsp minced fresh ginger (3-inch piece) 1 1/4 teaspoons kosher salt 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon curry powder 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1 1/4 cups dried bread crumbs 2 small eggs 1/4 cup chopped fresh cilantro 2 Tbsp chopped fresh mint Pomegranate BBQ Sauce: 1 1/2 cups ketchup 1/4 yellow onions, minced 1 Tbsp pomegranate molasses 1/2 chipotle chile in adobo sauce, minced 1 1/2 teaspoons of adobo sauce 1/2 teaspoon sugar",,"1 Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside. 2 Sauté onions, carrot, celery, garlic, ginger: Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes. 3 Make meatloaf mixture: Stir the vegetables into the ground meat. Mix in the breadcrumbs, eggs, cilantro, and mint. 4 Place meatloaf mixture into loaf pan: Transfer to a 4x8 or 5x9 loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan. 5 Bake: Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice. Serve with optional Pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf. 6 Make the (optional) pomegranate BBQ sauce: Combine ingredients in a small sauce pan. Bring to simmer on low heat and cook for 5 minutes just to let the flavors blend. Remove from heat and let cool to room temp before serving. Makes 1 1/2 cups.","The good folks at Niman Ranch recently sent me a few lamb recipes to try from their new cookbook, the Niman Ranch Cookbook. Being huge meat loaf fans, we were immediately drawn to the Moroccan Meat Loaf recipe from Chef Monica Pope, of T’Afia in Houston, Texas. If you like lamb, you will love this Moroccan meat loaf. If you don’t like lamb, I’m willing to bet this meat loaf will convert you. It is superb – spicy, with hints of cilantro and mint. The recipe calls for a pomegranate barbecue sauce to accompany the meat loaf. We made the sauce, which is excellent, but honestly, the next time we make this we’ll skip the sauce. It’s just unnecessary. Its own spiciness almost competes with the flavors of the meatloaf. I’ve included the recipe below, but you really don’t need it. Plain ketchup will do, if you have to have ketchup with your meatloaf, but just the drippings themselves are sufficient and delicious. The original recipe calls for 1/4 teaspoon of saffron threads to go along with the other spices. I don’t like saffron (everyone has their preferences when it comes to food, and I have mine), so we kept it out. It is not in the following recipe listed, but feel free to put it back in there if you want to follow the recipe as its author intended.","Elise Bauer",,"Lamb and beef meatloaf with Moroccan seasonings, onion, carrot, celery, garlic, ginger, paprika, cumin, curry powder, cayenne, cinnamon, cilantro, and mint.","Elise Bauer","Lamb and beef meatloaf with Moroccan seasonings, onion, carrot, celery, garlic, ginger, paprika, cumin, curry powder, cayenne, cinnamon, cilantro, and mint.",,,"Serves 6 to 8",8,"2017-09-25 03:11:15"
9,547,"2017-09-25 03:13:23","Meyer Lemon Risotto","Kosher salt 1 1/2 quarts (6 cups) water 3 Tbsp olive oil 1 Tbsp butter 3/4 cup finely chopped onion (about 1/2 a med onion) 2 cups arborio rice or other risotto rice 1 cup white wine 1 or 2 Meyer lemons, enough for 1 Tbsp of zest, and 3 Tbsp of juice (if using regular lemons instead of Meyer, you'll need less juice, start with 1 Tbsp and add more to taste) 1 Tbsp of chopped, fresh oregano leaves (can also use mint) 1/4 teaspoon freshly ground black pepper 1/4 cup lightly toasted pine nuts (optional) 1/4 cup finely grated Parmesan (optional)","We are using water and a little wine for the liquid in this recipe, to accentuate the lemon flavor. You could also easily use stock.","1 Heat salted water: Put 1 1/2 quarts (6 cups) of water into a pot. Add 1 level tablespoon of kosher salt (or 2 level teaspoons if you are using table salt). Bring to a boil. Lower the heat to warm, cover and keep warm while you make the risotto. 2 Sauté onions: In a large, wide sauté pan, heat olive oil and butter on medium heat. Add the onions and cook until translucent, about 5 minutes.   3 Brown the rice: Add the rice. Stir to coat. Cook, stirring, 5-7 minutes, until the rice just barely begins to brown on some of the grains. 4 Add the wine. Stir continuously, a few minutes, until the liquid has been completely absorbed by the rice.   5 Start adding the hot salted water, a ladle at a time: Lower the heat to medium low. Start adding the hot salted water to the rice, one ladleful (about 1/2 cup) at a time. After each addition, stir continuously for a few minutes until the rice has completely absorbed the liquid. Stir enough to keep the rice from sticking to the edge of the pan. Stirring continuously helps extract starch from the rice, to make a creamy sauce for the rice. You'll end up adding a total of about 4 to 5 cups of water, depending on the rice you are using (older rice may need more water). Continue to add water and stir, until the rice is cooked through and just a tiny bit chewy. The whole process should take about 30 minutes or so. Risotto is a labor of love. 6 Stir in 2 Tablespoons of the lemon juice, the lemon zest, chopped oregano, and black pepper, reserving a little bit of lemon zest and oregano to sprinkle on top upon service. Do a taste test. If the rice needs more seasoning, add more salt and pepper. Add more lemon juice if you want. To serve, sprinkle a little lemon zest and fresh oregano on top, along with a few toasted pine nuts and finely grated Parmesan if using. Use as an accompaniment to fish, shellfish, or lamb.","February, March, not much is growing this time of year, and usually the weather is blustery and rather gray. That is, except for the citrus. All over Sacramento, and most of California, orange, grapefruit, and lemon trees are laden with bright fruit. Meyer lemons in particular are well suited for home landscapes, which is why so many people have their own backyard tree. Supposedly they don’t orchard well, but if they are spaced out enough, as in one in my backyard and one in yours, they’re fine. The fruit is a cross between an orange and lemon, so the peel is a little more orangey than a regular lemon, and the juice is not nearly as tart. The peel itself is also mild. Sometimes we look out into the backyard to find that some critter has eaten all of the peel off of a few Meyer lemons, leaving whole globes of lemon segments naked. Last year I lost half of my Meyer lemon tree to a big storm (made a big batch of marmalade with the fallen fruit), so I planted a new tree. It will take a few years to get established though, so I make frequent runs to my parent’s house to mooch some from their trees. So, here is a lovely risotto for this time of year, made with Meyer lemons. You could use regular lemons, just don’t use as much juice, because regular lemons are much more tart. The recipe comes from my friend Jay Cohen, who stopped by to hang out and cook with me. Jay loves to cook, he used to run a creperie in town (The Black Cat), and just so you know, he doesn’t measure. Which means I was following him around with measuring spoons and cups the whole time he was here. Still, the recipe is basically a guideline, like most recipes. Feel free to experiment and add, subtract to taste. If you want a more distinct lemon flavor, add more zest. If you want more lemon flavor and more tartness, add more lemon juice. If you want more of a buttery, cheesy flavor, use more butter at the start, and stir in some more grated Parmesan near the end. Think about what you are serving this risotto with. It isn’t meant to be a stand alone dish, but an excellent partner to something like fish or scallops. Lamb would be good too. I even used some leftovers in a taco with strips of beef. Excellent. Jay, stirring the risotto","Elise Bauer",,"Simple risotto made with arborio rice, onion, meyer lemon zest and juice, white wine, oregano, topped with toasted pine nuts and Parmesan.","Elise Bauer","Simple risotto made with arborio rice, onion, meyer lemon zest and juice, white wine, oregano, topped with toasted pine nuts and Parmesan.","5 minutes","35 minutes","Serves 4",9,"2017-09-25 03:13:23"
10,550,"2017-09-25 03:13:35","Rice Pilaf with Mushrooms and Pine Nuts","Up to 4 cups of chicken or vegetable stock (vegetable stock for vegetarian option, gluten-free stock for gluten-free version), depending on the type of rice you are using, or a mixture of water and stock* 1/2 cup pine nuts 5 ounces shiitake, cremini, or button mushrooms, roughly chopped 1 Tbsp olive oil 2 cups long grain white rice 1/2 cup chopped green onions or yellow onions 2 teaspoons salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste 2 Tbsp butter 1 cup (loosely packed) chopped arugula, watercress, or 1/2 cup chopped fresh parsley * The amount of stock you use for this recipe is dependent on the type of rice you are using, and the cooking directions on the package of rice. For example, if your rice calls for 1 3/4 cups of liquid for 1 cup of rice, then use 3 1/2 cups of stock/water for the 2 cups of rice that this recipe calls for.",,"1 Measure out the stock according to the liquid requirements on your package of rice for 2 cups of rice. Place in a 2 quart sauce pan and bring to a simmer. While the stock is heating, prepare the pine nuts, mushrooms, and rice in the next three steps. 2 Heat a large sauté pan on medium high heat. Add the pine nuts. Toast, stirring occasionally until lightly browned and fragrant. Remove the pine nuts from the hot pan to a bowl, set aside. 3 Return the pan to the heat. Add the chopped mushrooms. Dry sauté the mushrooms (using no fat), stirring occasionally, until the mushrooms give off much of their moisture and begin to brown slightly. Remove the mushrooms from the pan, set aside (can add to the same bowl as the pine nuts.) 4 Add olive oil to the pan and increase the heat to high. Add the white rice, spreading the rice out in the pan and stirring to coat with the oil. Cook for a couple of minutes, stirring occasionally, until the rice begins to brown. Mix in the onions, and cook for a couple minutes more, until the onions soften and turn translucent. Add the pine nuts and mushrooms to the rice and remove from heat. 5 Carefully add the rice mixture to the saucepan with the hot stock. Mix in the salt and pepper. Bring to a simmer, reduce the heat, and cover the pan. Cook according the the rice package instructions, anywhere from 15 to 45 minutes, depending on the type of rice. Remove from heat and let sit covered for 10 minutes. 6 Stir in the butter and and chopped arugula, watercress, or parsley. Fluff up with a fork. Add more salt and pepper to taste.","Have you ever noticed that some people are potato people and some people are rice people? My dad for example, is a potato person. He’s happiest with a side of simple boiled potatoes as his starch, for practically any meal. He can eat a plate full of them, while I will have just a quarter of one small Yukon gold. I am a rice person. Perhaps it’s the residual of scraping by on steamed broccoli and brown rice for so many years before discovering the twin joys of bacon and butter. Or perhaps it comes from living in Japan where rice is so important the word for it (gohan) is the same as the word for food. In any case, I love rice every which way. This is a nutty, earthy rice pilaf, a riff off of my mother’s basic pilaf, but with mushrooms, toasted pine nuts, some butter, and a green. We were originally considering this as a stuffing for a poultry dish, but decided to serve it as a side instead (great with chicken). Do you have a favorite rice pilaf or pilaf-ish rice stuffing that could double as a side? I would love to hear about it. Thanks in advance. Yours truly, the Rice-Obsessed-One.","Elise Bauer",,"Rice pilaf, rice browned first then cooked in stock with mushrooms, onions, and toasted pine nuts.","Elise Bauer","Rice pilaf, rice browned first then cooked in stock with mushrooms, onions, and toasted pine nuts.",,"1 hour","Serves 6 to 8.",10,"2017-09-25 03:13:35"
11,929,"2017-09-25 03:20:17","Crab Salad and Sourdough Panini","1/4 cup chopped fresh parsley 1/4 cup chopped green onion 1/4 cup mayonnaise 4 teaspoons lemon zest 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper 1/4 to 1/2 teaspoon Tabasco sauce 14 to 16 oz fresh lump crab meat 8 slices sourdough bread 4 Tbsp butter, room temperature","We've made this with fresh crab and with canned crab, and fresh crab is infinitely better. The instructions call for using a panini grill, but you can easily make this as if you make any grilled sandwich on a cast iron pan or griddle surface. Just press down on the sandwich with a metal spatula and flip it once one side is browned. You can dress up the sandwich a bit with a few slices of avocado in each sandwich.","1 Place parsley, green onion, mayonnaise, lemon zest, lemon juice, Worcestershire sauce, black pepper, and Tabasco sauce in a large bowl.  Stir to combine. Gently fold in the crabmeat, taking care not to break up the clumps of crabmeat. 2 Heat your panini grill. Spread some butter on two slices of bread to flavor the outside of the sandwich. Turn over one slice of bread and top it a quarter of the crab mixture. Close the sandwich with the other slice of bread, buttered side up. 3 Grill two panini at a time, with the lid closed, until the the bread is toasted, 4 to 5 minutes.","Are you ready for game day? I don’t usually get too worked up about the Super Bowl, in fact, it’s usually a great time to shopping, no traffic! But this year is different. This year, Superbowl XLVII, pits two great teams against each other, each coached by terrific coaches, who happen to be brothers. It will be quite the Harbrawl. (Can you imagine being their parents? Who do they root for?) I, a former San Franciscan, haven’t had this much fun watching the home team since the days of Coach Walsh. Anyway, to celebrate this epic matchup we looked for recipe ideas that would honor the cities of both teams, Baltimore and San Francisco. What better way to do that than with a crab salad panini? Both Baltimore and San Francisco are known for their local crab. In Baltimore it’s blue crab, in San Francisco, Dungeness. The crab salad itself is made with fresh, sweet lump crab meat, parsley, green onion, lemon, mayo, and Tabasco. The crab salad is spread between two pieces of sliced sourdough bread (a nod to SF), painted with butter, and then put in a panini press, where the two sides are jammed together, and sizzled. Just like the upcoming game. If you don’t have a panini press, you can easily make the sandwich as if you would make a grilled cheese sandwich. Just press down with a metal spatula as you sear each side. If you want to make the sandwich more Californian, put a few avocado slices in the sandwich. If you want to make it more reminiscent of Baltimore, swap out the Tabasco for plenty of Old Bay. If you are Mr. and Mrs. Harbaugh, or for some other reason are neutral about the outcome, you can skip the panini part altogether, and serve the crab salad over some butter lettuce with lemon juice sprinkled on top. And for whoever you are cheering on, GO TEAM!","Elise Bauer",,"Zesty crab salad sandwich in sourdough bread, grilled on a panini press.","Elise Bauer","Zesty crab salad sandwich in sourdough bread, grilled on a panini press.","10 minutes","12 minutes","Makes 4 sandwiches.",11,"2017-09-25 03:20:17"
12,931,"2017-09-25 03:20:22","Portobello Mushroom Burger","4 portobello mushroom caps Olive oil One 8-ounce jar of sun-dried tomatoes in oil 8 ounces of baby spinach 1 red onion, sliced into 1/4-inch rounds Salt Mayonnaise 4 hamburger buns",,"1 Prepare your grill for high, direct heat. 2 Wilt the baby spinach: While the grill is heating, if you wish, sauté the baby spinach in a tablespoon of olive oil and a sprinkle of salt in a large sauté pan on medium high heat, just until the spinach wilts, then remove to a plate. The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to fall off. Or you can use raw baby spinach. Your choice. 3 Clean mushrooms and brush with oil: Wipe the mushrooms clean with a damp paper towel. If you are working with whole mushrooms, slice off the stems (you can use for another purpose, chopped and sautéed or for making stock.) Paint the tops of the mushroom caps with some of the oil from the sun-dried tomatoes. 4 Grill onion rounds, mushroom caps, buns: Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps on the grill, top side down first. Sprinkle with a little salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side. Grill the burger buns, cut side down, for about 1/2 to 1 minute, until lightly toasted. 5 Assemble: To assemble, spread some mayonnaise on each bun. Put a portobello mushroom cap on the bottom, then layer on the spinach, sun-dried tomatoes, and finally some onion. Serve at once.","Hello portobello mushroom burgers! I grew up seeing these as a vegetarian option in restaurants and cafes. But here’s the thing, for mushroom lovers (that would be me, you too?), portobellos are perfect for burgers, whether you are vegetarian or not. The cap of this ginormous cremini mushroom is the perfect size and shape of a burger. The mushroom is meaty and juicy and umami-y. Paint the caps with a little olive oil, put them on the grill for a few minutes each side, and you have a perfect grilled mushroom to put between two burger buns. In the following rendition, we’ve layered on grilled onions, some sautéed spinach, and sun-dried tomatoes, but it’s just as good plain, with a little salt and pepper.","Elise Bauer",,"A vegetarian burger made with grilled portobello mushrooms and grilled onions, spinach, and sun-dried tomatoes.","Elise Bauer","A vegetarian burger made with grilled portobello mushrooms and grilled onions, spinach, and sun-dried tomatoes.","20 minutes","20 minutes","Serves 4",12,"2017-09-25 03:20:22"
13,935,"2017-09-25 03:20:33","Apple Peanut Butter Sandwich","Apple Peanut Butter Sliced Bread","One apple will yield enough apple slices for 2 to 4 sandwiches, depending on the size of the apple and the size of the bread.","1 Quarter, core, and slice the apple into thin slices. 2 Spread peanut butter over one slice of bread, going all the way to the edges. Make sure to use enough peanut butter so that the apple slices stick. 3 Place apple slices over the peanut butter in a single layer. Top with another slice of bread. Cut in half.","“What? You’ve never eaten an apple peanut butter sandwich?!” declared my young friend Aldie (11) upon hearing that no, I had not, and indeed somehow that rite of childhood had passed me by. “They’re so easy! And good. And good for you,” she added. You know what? She’s right. PB&J, move over. It’s time for PB&A. For those of us who might have any lingering doubts as to how truly easy this sandwich is to make, Alden has prepared a short video on exactly how to make one. (Food Network, watch out!)","Elise Bauer",,"Great for kids! Super easy and delicious, peanut butter and apple sandwiches.","Elise Bauer","Great for kids! Super easy and delicious, peanut butter and apple sandwiches.","4 minutes",,,13,"2017-09-25 03:20:33"
14,936,"2017-09-25 03:20:34","Turkey Grilled Cheese Sandwich with Pickled Onions","2 slices of rye bread 2-3 Tbsp butter 3-4 slices leftover turkey 2-3 slices Monterey jack cheese 2-3 pieces of arugula (optional) A handful of sweet pickled onions or another sweet pickle","We use rye bread here, but really any bread will do. Just make sure it is sturdy enough to hold up to the ingredients,.","1 Heat a frying pan, preferably a cast iron one, over medium-high heat for 1-2 minutes. While the pan is heating, assemble the sandwich, starting with a layer of bread, then cheese, then turkey, arugula, pickles, and another slice of bread. Butter the side closest to the cheese and place the sandwich butter-side down on to the hot pan to cook. 2 Once the bottom of the sandwich is browned, about 2-3 minutes, butter the top of the sandwich and carefully flip the sandwich over in the pan. Toast for another minute, then turn the heat to its lowest setting and cover the pan. Watch the cheese, and when it melts you're done. Eat immediately.","Do you still have some leftover turkey? Here’s an idea for a quick turkey grilled cheese sandwich. We just happened to have some sweet pickled onions in the fridge, and some arugula growing in the garden, hence the throw-together sandwich. We’ve done something a little similar with cranberries and arugula, but this one is a grilled cheese sandwich. I think the onions are essential; I would have piled on more if we weren’t already running out. What’s your favorite leftover turkey sandwich combination? Please let us know about it in the comments.","Elise Bauer",,"Two slices of light rye bread, sauteed in butter, with slices of jack cheese, leftover turkey, arugula and pickled onions.","Elise Bauer","Two slices of light rye bread, sauteed in butter, with slices of jack cheese, leftover turkey, arugula and pickled onions.",,,"Makes 1 sandwich",14,"2017-09-25 03:20:34"
15,937,"2017-09-25 03:20:41","Grilled Eggplant Sandwich","1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds Salt 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices 1 large beefsteak tomato 1 medium red onion 10-12 fresh basil leaves About 1/4 cup olive oil 2 Tbsp red wine vinegar 2 Tbsp balsamic vinegar 6 small burger buns","This recipe calls for using a grill, but you could just as easily lay the eggplant slices on a broiling pan (pan rubbed first with some vegetable oil) and broil the slices a few minutes on each side.","1 Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients. 2 Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing. 3 Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid. 4 Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted. 5 To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.","I have a confession to make. I don’t much care for those big globe eggplants. I have tried to like them, truly I have, but I think it’s a texture thing. They just taste squishy to me. If squishy is a taste. So this last week, Hank and I have been experimenting with globe eggplants, trying to see what we could come up with that we truly liked, given the challenges of this ingredient. We’ve had a couple in-the-trash-it-goes experiments, and a couple of hits as well. This grilled eggplant burger or sandwich is one of those hits. I made it again for my parents today and even my dad liked it. He had two. And he doesn’t like eggplant! The only reason he came over for lunch when he heard what I was serving was that mom was coming and he didn’t want to be left at home alone. Here’s the problem with globe eggplants. They suck up enormous amounts of oil if you try to fry them. Salting them down helps a little, but the eggplants still often end up a soggy mess. Grilling or broiling the eggplants fixes this, however, and the large diameter of a globe eggplant makes for perfect rounds for a burger. So consider this a sort of Mediterranean veggie burger: Grilled eggplant, a little marinated red onion and tomatoes, fresh mozzarella – and of course some fresh basil on top.","Elise Bauer",,"A veggie burger, so to speak, using grilled eggplant rounds, tomatoes and onions marinated in vinegar and oil, fresh mozzarella, and basil.","Elise Bauer","A veggie burger, so to speak, using grilled eggplant rounds, tomatoes and onions marinated in vinegar and oil, fresh mozzarella, and basil.",,,"Serves 4 to 6.",15,"2017-09-25 03:20:41"
16,939,"2017-09-25 03:20:48","Herbed Turkey Burger","2 Tbsp olive oil 1/2 medium red onion, minced 4 minced garlic cloves 2 pounds ground turkey meat, preferably from the legs and thighs 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 cup loosely packed chopped parsley 1 Tbsp minced fresh rosemary 1 Tbsp minced fresh sage 2 teaspoons chopped fresh thyme","Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps too.","1 Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down. 2 Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough). 3 Form the meat into patties. Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle). 4 Cook on a hot grill or in a hot cast iron frying pan for 5-6 minutes per side, until cooked through (165°F if using a meat thermometer). If using a grill, coat the grill grates first with a little vegetable oil. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them. Serve with toasted buns, and the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, ketchup.","Parsley, sage, rosemary, and thyme. Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the 60s playing the vinyl record I bought with allowance money. What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them. What was parsley, or sage? and why would they hang out with rosemary and thyme? Tell you what. They’re great in a turkey burger. Ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But plumped up with some chopped fresh herbs, a little onion and garlic, and the result is exquisite. A worthy burger. Enjoy.","Elise Bauer",,"Delicious turkey burger with onions, garlic, parsley, sage, rosemary, and thyme mixed in with the ground turkey.","Elise Bauer","Delicious turkey burger with onions, garlic, parsley, sage, rosemary, and thyme mixed in with the ground turkey.",,,"Makes 8 turkey burgers.",16,"2017-09-25 03:20:48"
17,1070,"2017-09-25 03:22:23","Clam Chowder","About 4 lbs of littleneck or cherrystone clams (about 3 dozen clams or so, depending on the size) 1 Tbsp butter or vegetable oil 4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed) 2 cups chopped onion 1 Tbsp flour (or more, depending on how thick you want the soup) 1 cup dry white wine, like a Sauvignon blanc (or you can use 2 Tbsp of white or cider vinegar, or lemon juice) 2 pounds potatoes (russets or Yukon gold), peeled and diced 1 to 2 cups of water 1 bay leaf 2 sprigs of thyme 1/2 teaspoon freshly ground black pepper 1 teaspoon Old Bay seasoning (or paprika with a dash of cayenne) 1 1/2 cups corn (frozen is fine) optional 1 cup whipping cream 2 Tbsp chopped fresh parsley","This recipe uses fresh clams. If you don't have access to fresh clams, you can use clam juice and canned chopped clams. In that case, skip steps 1 and 2 and use 16 oz of clam juice, and 1 1/2 to 2 cups of chopped clams, saving the liquid from the cans to add to the clam juice. Salt pork is traditional, it's like slab bacon that hasn't been smoked. You can easily substitute with bacon, or pancetta. If you don't use salt pork, you may need to add more salt to the soup. The flour is a thickener. If you are cooking gluten-free or want a thinner consistency to your soup, leave it out. If you want a thicker soup, add more flour.","1 Rinse and scrub the clams to remove of any dirt. Place clams in a bowl, cover with cold water and refrigerate for 30 minutes to an hour. This will allow the clams to expel some of their grit into the water. Discard any broken clams or clams that are open and do not close when you touch them. 2 Steam the clams. Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The steaming water may foam up a bit, so watch so it doesn't overflow the pot. Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit, and reserve. You should have 2 to 3 cups of clam liquid. Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams. 3 Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot. Heat on medium and brown the salt pork. (Note that if you are using salt pork that is mostly fat, you won't need any additional fat from butter or oil, but you might want to put a little water in the pan to help render the fat from the salt pork.) 4 Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine to the pot, stirring after each addition. 5 Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more, either water or clam cooking liquid. Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer. Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more, or until the potatoes are cooked through. 6 While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy. When the potatoes are tender, add the chopped clams and turn off the heat of the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley. Serve with oyster crackers or rustic bread.","Repeat after me, “Chow-DAH!” That’s the way it should be said, if you are anywhere in the vicinity of New England, which is the birthplace of this wonderful clam stew. The word “chowder” is thought to have been derived from “chaudière”, an old French term for cauldron, or a big cooking pot. Traditionally chowder is made with salt pork, onions, potatoes, milk or cream, butter, and fish like cod or haddock, or clams. Many of the older recipes add some wine (Madeira) as well. There’s a wonderful website I recommend called The New England Chowder Compendium which showcases a collection of historical chowder recipes dating back to the 1700s. Chowder is one of those things that is made in many different ways, and pretty much everyone thinks their way is best. It’s worth noting that the variations of this stew go back hundreds of years! On a recent trip to Massachusetts, we sampled clam chowders at practically every stop. The best one we had, in my opinion, was at a little coffee shop in Concord, Mass. The soup was creamy, but not overly so (some clam chowders can be such cream bombs), thickened a little with flour, but not too much, and with tasty chunks of what appeared to be salt pork, and lots of corn in addition to chopped clams. I loved it! Corn isn’t usually included in clam chowder, but believe me, it’s fabulous. Here is my take on clam chowder, with plenty of suggestions for substitutions. Even my dad, who insists he doesn’t like clam chowder, loved this soup. Consider the recipe a guideline, and play with it to your liking. Speaking of which, how do you like your clam chowder? Please let us know in the comments.","Elise Bauer",,"New England clam chowder made from scratch with hard shell clams, salt pork or bacon, potatoes, and cream.","Elise Bauer","New England clam chowder made from scratch with hard shell clams, salt pork or bacon, potatoes, and cream.","30 minutes","30 minutes","Serves 8",17,"2017-09-25 03:22:23"
18,1175,"2017-09-25 03:25:06","Monster Cookies","Peanut Butter cookie ingredients: 1/2 cup of unsalted butter, room temperature 1/2 cup of creamy peanut butter 3/4 cup of granulated sugar 3/4 cup of packed brown sugar 2 eggs, room temperature 1 teaspoon of vanilla extract 1 teaspoon of baking soda 1 teaspoon of salt 2 1/4 cups of all-purpose flour Regular monster cookies ingredients: 1 cup of unsalted butter, room temperature 3/4 cup of granulated sugar 3/4 cup of packed brown sugar 2 eggs, room temperature 1 teaspoon of vanilla extract 1 teaspoon of baking soda 1 teaspoon of salt 2 1/4 cups of all-purpose flour Kids Monster Cookies Mix-Ins For Whole Batch 1/2 cup of butterscotch chips 1 1/4 cups of M&Ms 1 cup of Chocolate Chips Adult Monster Cookies Mix-Ins For Whole Batch 1/2 cup of chopped pecans 1 cup of chocolate chips (dark chocolate preferable) 1 cup of chopped Heath bar bits",,"1 Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy. 2 Add the eggs and vanilla and beat for about 2 minutes on medium speed. 3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated. 4 Add the flour and salt, a bit at a time until incorporated but do not overmix. 5 Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies. 6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.","Elise’s neighbor Andrew enjoys one of Garrett’s monster cookies. Monster cookies. Ultimate Chippers. Super Cookies. Regardless what you call them, kids love them. A cookie packed full of peanut butter, chocolate, and candy, it’s a must have cookie for Halloween and perfect for any kid oriented event. Still, adults shouldn’t miss out and personally, I’m not the biggest peanut butter and candy fan (insert collective gasp). So while making this classic kiddy cookie, I decided to make a few tweaks for an adult version of The Monster. Studded with Heath toffee bar chips, dark chocolate, and pecans it’s a very sophisticated sugar rush. I also made a version that didn’t use peanut butter to make sure everyone’s happy, including those who aren’t so inclined to the stuff. Personally I like to split the base dough into two parts; one half using kids mix-ins and the other using adult mix-ins. If you decide to split the dough into two different batches, halve the amount of the mix-ins, otherwise it will be all candy and no cookie. Of course feel free to add white chocolate, almonds, coconut or whatever you most enjoy, that way everybody wins.","Garrett McCord",,"Monster cookies, the kitchen-sink of cookies, with M and Ms, chocolate chips, peanut butter, nuts, and toffee bits.","Elise Bauer","Monster cookies, the kitchen-sink of cookies, with M and Ms, chocolate chips, peanut butter, nuts, and toffee bits.",,,"Makes about 3 dozen cookies.",18,"2017-09-25 03:25:06"
19,1272,"2017-09-25 03:26:26","Matzo Brei","Savory Matzo Brei 4 Tbsp chicken fat or vegetable oil, divided 1 medium onion, sliced Pinch of sugar 4 large eggs 4 sheets of matzo Salt and black pepper Chives or parsley for garnish Sweet Matzo Brei 4 large eggs 1 cup milk, plus 2 Tbsp Pinch of salt Pinch of sugar 1/2 teaspoon orange flower water (optional) 4 sheets matzo 2 Tbsp unsalted butter Cinnamon sugar, powdered sugar or apple sauce for garnish","Traditional matzo is what we use here, but you could also use whole wheat, or even gluten-free matzo, and this will still work. Do not use egg matzo, as it is too soft. And some places sell a thicker type of handmade matzo, often from a special flour called shmura. It's fine to use, but you will need to soak it longer.","Savory Matzo Brei 1 For the savory matzo brei, you will need to caramelize the onions first. Heat 2 tablespoons of the chicken fat or oil in a saute pan and gently cook the onions until soft and caramelized. Let them cook at medium heat for a few minutes, then sprinkle a little salt and a little sugar over them. Cover the pan and turn the heat to low. Stir occasionally. This should take 15-20 minutes. Remove from the pan and set aside. Wipe out the pan with a paper towel. 2 Beat the eggs with a little salt and black pepper in a large bowl. Soften the matzo a little by running them under cold water for a minute or so. The longer you wet them down, the softer they will be; it's your choice. Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs. Stir in the caramelized onions and mix well. 3 Heat the remaining 2 tablespoons of chicken fat in the saute pan over medium-high heat. Let this heat up for a minute or two, then pour in the matzo-egg mixture. Cook this, moving it around constantly, until the eggs are just barely set — you want them to be a little bit runny. This should take about 90 seconds or so. Serve immediately, garnished with parsley or chives. Sweet Matzo Brei 1 Beat the eggs, 2 tablespoons milk, the salt, sugar and orange flower water (if using) in a large bowl. 2 In another bowl, crush the matzo into 1/2 to 1inch pieces. Add the cup of milk and mix well. Let this stand at least 30 seconds — the longer the matzo sits in the milk, the softer it will become. I like to let it stand 2 minutes. When you're ready, move the soaked matzo from the milk bowl into the bowl with the eggs. Mix well to combine. 3 Heat the butter in a large saute pan over medium-high heat. Let it heat up for a minute or two before adding the matzo-egg mixture. Cook, stirring constantly, until the eggs are just barely set, about 90 seconds. Serve garnished with cinnamon sugar, apple sauce or something else sweet; jams and preserves are a good choice.","Please welcome Hank Shaw as he shares a Passover treat with us. Hank made the savory version of matzo brei for my parents and me the other day, we loved it! ~Elise I grew up in a New Jersey town with lots of Jewish people, so I received an early education in things like the Seder, or Purim or Hannukah. I remember this dish as a quick meal my friends’ mothers would make when I came over during Passover. I remember it as “maht-zuh-brai,” with the “brai” rhyming with “try.” I only later learned that it’s spelled matzo brei. Matzo brei is a Jewish version of a universal breakfast: A bready thing with eggs. It’s sorta like huevos rancheros, or leftover dumplings and eggs. It is ridiculously simple, with as many incarnations as there are cooks. Some like their matzo, which is an unleavened flatbread, heavily soaked in water or milk. Some don’t soak their matzo at all. A typical ratio of matzo to egg is 1:1, which is what we use here, but I’ve seen two matzo sheets to one egg as well as the reverse. One sheet of matzo Then there is the question: Savory or sweet? Savory matzo brei is really best cooked in schmaltz, rendered chicken fat. No other cooking fat comes close to being as good, except maybe duck fat. But vegetable oil is commonly used, as is butter — so long as the butter is kosher if you are keeping kosher. Butter is the best fat for sweet matzo brei, which is most often served with powdered sugar, cinnamon sugar, apple sauce or jam or preserves. I added a bit of orange flower water to the recipe for a bit of extra oomph, but you could skip it if you want. Ever eaten matzo brei? If so, how is yours different from ours?","Hank Shaw",,"A classic Jewish breakfast or light meal of matzo, egg and either savory toppings or sweet.","Elise Bauer","A classic Jewish breakfast or light meal of matzo, egg and either savory toppings or sweet.","5 minutes","5 minutes","Serves 4.",19,"2017-09-25 03:26:26"
20,1378,"2017-09-25 03:28:40","Oyster Stew","5 Tbsp unsalted butter 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen* 1/4 cup flour 2 celery stalks, minced 1 medium yellow or white onion, minced 1 3/4 cup milk 1/4 cup cream (can use all milk if you want) Splash of Tabasco, Crystal, or other hot sauce Salt Freshly ground black pepper 1/2 cup parsley, minced * You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store.","You may or may not need to add salt to this stew, depending on how briny your oysters are. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You need it for the stew. If you want to vary things, add a splash of brandy, Madeira or white wine, and play around with the herbs. Mint, dill, or fennel fronds are all good alternatives.","1 Strain and reserve the oyster juice, rinse oysters: Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices. Rinse the oysters well, under cold water. Put them in a bowl. 2 Make a roux: Melt the butter in a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often. 3 Add celery and onions: When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently. 4 Add oyster juices, milk, cream, hot sauce: Add the oyster juice and any juices the oysters in the bowl have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste. 5 Heat soup until steamy: Heat the soup to steamy, but below a simmer, over low heat, cook for 15 minutes. (Do not let the soup boil!) 6 Add oysters: If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl. If you want the stew to be more like a smooth soup, purée until smooth. Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley to serve.","When I told my friend Becca that I had made oyster stew, she looked at me with a twinkle in her eye and asked, “well, did you like it?” As I nodded yes, she added laughing, “it’s a lot better than you would think, isn’t it?” Becca is from Biloxi, Mississippi and is well acquainted with this Southern stew. It’s normally eaten around the holidays, but I thought it might make a good Lenten dish. Those of you acquainted with oyster stew know how good it is. Those of you who aren’t, and who like me the first time I heard of it, sort of cringe at the very idea, you’ll just have to take my word. It’s beyond good. It’s lick the plate of every last drop good. Even if you are not a big fan of raw oysters, not everyone is, but you like shellfish like clams or scallops, you’ll be fine with this stew. It reminds me a lot of a really good cream of mushroom soup, but with oysters instead of mushrooms. About the oysters. You can use freshly shucked if you have access to them, though you’ll need quite a few for this stew. We used jarred oysters that we found in the refrigerated seafood section of our local grocery store (Raley’s). I’ve since seen them in practically every grocery store I’ve been to in my area, so I assume that the jarred oysters are not that hard to find, and they’ll likely be much more cost effective than freshly shucked.","Elise Bauer",,"A creamy holiday oyster stew with oysters, milk, butter, onions, celery, parsley, and a dash of Tabasco.","Elise Bauer","A creamy holiday oyster stew with oysters, milk, butter, onions, celery, parsley, and a dash of Tabasco.","10 minutes","20 minutes","Serves 4-6",20,"2017-09-25 03:28:40"
21,1424,"2017-09-25 03:30:23","Crab Fondue","18 ounces (3 6-oz packages) cream cheese 1/2 cup mayonnaise 1 teaspoon mustard (yellow or Dijon) 2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar) 1/2 teaspoon garlic powder 1-2 teaspoons Old Bay seasoning (or paprika with a little ground ginger and cayenne) 1/4 - 1/2 cup dry white wine or dry sherry (optional) 1-2 teaspoons lemon juice 1 teaspoon lemon zest 3/4 lb to 1 lb of lump crab meat, fresh or canned 1/4 cup chopped green onion greens, chives, or parsley Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes","We also peeled and chopped up bosc pears to use for dipping in this recipe. If you are avoiding wine, just use water to get to desired consistency.","1 Slowly heat the cream cheese, mayo, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a double boiler until the cheese is completely melted. (If you don't have a double boiler, fill a saucepan a third of the way with water and bring to a boil, place a metal bowl over the saucepan. This will work as a double boiler.) 2 Slowly stir in the wine and lemon juice (adjust quantities to taste and desired consistency). Slowly stir in the crab meat and onion greens. To serve, transfer to a heated chafing dish or fondue pot to keep warm. Present with bread cubes and forks for dipping.","My friend and neighbor Molly passed along her mother’s recipe for crab fondue the other day. It’s a tradition in her family to prepare this hot crab dip while everyone is gathered for the holidays. Garrett and I whipped up a batch recently, adding wine, onion greens, and more spice to the original recipe. As Molly says, it’s “totally addictive”. Good for gatherings on cold winter days.","Elise Bauer",,"Tasty hot crab dip appetizer with lump crab meat, cream cheese, mayo, and seasonings.","Elise Bauer","Tasty hot crab dip appetizer with lump crab meat, cream cheese, mayo, and seasonings.",,,"Serves 8.",21,"2017-09-25 03:30:23"
22,1471,"2017-09-25 03:31:20","Roast Quail with Balsamic Reduction","4 whole quail 1 Tbsp olive oil Salt 1 celery stick 1/2 cup chicken stock 1/2 cup inexpensive balsamic vinegar","Quail, properly cooked, still have a blush of pink inside. They are delicate-tasting birds and need this delicate treatment to truly shine. If you are aiming for a temperature, 150°F in either the leg or breast is ideal; quail are so small the whole bird will likely be the same temperature throughout.","1 If you are working with frozen quail, either defrost overnight in the refrigerator, or place the package in a large bowl and cover with a couple inches of room temperature water for 20 minutes. 2 Pre-heat the oven to 450-500°F. Truss the quail with kitchen string. Cut off a length of string about 18 inches long. Cross the middle of the string over the quail's legs and bring the string around to the front of the bird, making sure it holds the wings close to the bird's flanks. Tie the string tightly around the neck. (Chow.com has an excellent video on how to truss a chicken, and quail are the same, only smaller.) Allow the quail to come to room temperature for at least 20 minutes. 3 Pat the quail dry with paper towels. Coat the quail with the olive oil and salt well. When the oven is hot, arrange the quail, breast side up, in a small roasting pan. Use pieces of the celery stick to keep the birds upright while they roast. Cook for 10-12 minutes. Remove the birds from the pan and set aside on a plate to rest for 10 minutes, loosely tented with foil. 4 As the quail are resting, make the sauce by putting the roasting pan on a burner set to medium heat. Discard the celery sticks. Add the chicken stock and deglaze the pan by scraping all the browned bits off the bottom. Bring this to a simmer and pour into a small pot or sauté pan. Add the balsamic vinegar, increase the heat to high and boil down to a syrup. Halfway through the boil, pour any accumulated juice from the resting quail into the sauce. When the sauce thickens and will coat the back of a spoon, it's ready. Serve the quail with the sauce drizzled over everything. Serve with a side of polenta, or rice pilaf.","This was supposed to be a Valentine’s Day meal. Dainty roast quail, so small that a serving is two birds each. Precious. Adorable. Perfect for Valentines. Perfect, yes, as long as your notion of a romantic meal includes eating with your hands and gnawing on bones as if you were in King Henry VIII’s court. Unless you are as skillful with dinner knife as a surgeon is with a scalpel, the easiest way to eat a small bird such as a quail is with your fingers. It is a messy affair, unless you can get your quail already “tunnel boned” in which the main body bones have already been removed. A bird prepared like this you can easily stuff and then just use a fork and knife to cut and eat. Alas, although I was able to find quail (frozen) at each of the three stores we checked, they were all still fully bone-in. Which means fingers, and little bones, and messy, and primal. Hmm, primal. Wait, maybe that’s not so bad after all for a romantic meal? By the way, to eat the quail, the easiest thing to do is to pull off the legs and wings with your fingers (hard to do with a knife, we tried, not worth it). If you want, you can use a fork and knife to carve away the breast meat. Carve it as you would a Thanksgiving turkey, using a sharp knife or steak knife running down one side of the center of the breast bone, and then along the rib cage. Or just pull the breast meat out with your fingers.","Elise Bauer",,"Simple roast quail, roasted quickly on high heat and served with a balsamic vinegar reduction.","Elise Bauer","Simple roast quail, roasted quickly on high heat and served with a balsamic vinegar reduction.","10 minutes","20 minutes","Serves 2.",22,"2017-09-25 03:31:20"
23,1478,"2017-09-25 03:31:47","Shortbread Cookies","3 cups flour 1 teaspoon salt 1/2 pound (2 sticks) unsalted butter, softened 1 cup sugar 1 large egg, lightly beaten 1/4 teaspoon almond extract 2 Tbsp lemon juice",,"1 Combine flour, salt, butter, and sugar in a bowl. Mix with your fingers until it forms flaky crumbs and lumps. Mix in the egg, almond extract, and lemon juice. Continue to mix until it clumps; at first it may seem very dry. Shape into two balls, flatten into disks, wrap in plastic, refrigerate at least an hour, preferably overnight. 2 Pre-heat oven to 350°F. 3 Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. The dough may be crumbly; if it falls apart, press it back together. Allow to relax enough to become somewhat pliable before rolling out. Roll out a disk, one at a time, between two sheets of parchment paper (or wax paper), to a 1/8 to 1/4-inch thickness, depending on how thick or thin you would like your cookies to be. 4 Dip the edges of one side of your cookie cutter into flour and cut out your cookie shapes. If the rolled-out dough becomes too soft to work with, place it in the freezer for a few minutes to firm up. Place on parchment paper or Silpat on a cookie sheet, with at least 1/2-inch distance between the cookie shapes. 5 Bake at 350°F for 8-12 minutes, depending on the thickness of the cookies, until the edges are just slightly golden brown. Remove from oven. Let cool on a rack for 10 minutes. Makes 3-5 dozen cookies, depending on how thick, and the size of your cookie cutters.","More photos Several months ago we attempted a New York Times recipe for a lemon confit shortbread tart. Like fellow food-blogger Deb, we had a miserable experience with the recipe. It was just too tart to eat. However, I had some extra dough from making the pie crust and decided to roll it out, cut some cookies, and see how they were. I rolled the cookies out pretty thin, much thinner than what is more typical of shortbread, and pulled them out of the oven just as their edges started to brown. They were so light, they practically melted on the tongue. My parents insisted that I make another batch the next day. I made several dozen. All of the cookies were devoured within 36 hours and I was not permitted to give any of them away to friends. If you are looking for something nice to make for your mom for Mother’s Day, these cookies may just be the thing.","Elise Bauer",,"This shortbread cookie recipe has such a light texture that it almost melts in your mouth.","Elise Bauer","This shortbread cookie recipe has such a light texture that it almost melts in your mouth.",,,,23,"2017-09-25 03:31:47"
24,1582,"2017-09-25 03:32:58","Peppermint Bark","12 oz. of high-quality white chocolate chips or dark chocolate chips 5 regular sized candy canes, crushed up 1/2 teaspoon of peppermint extract",,"1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint extract and stir. 2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands. 3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.","A traditional and quintessential Christmas treat, peppermint bark is ridiculously easy to prepare and can be done in a few minutes. Sweet white or dark chocolate holds in place broken chunks of peppermint candy. Eat it straight, place it in a bag or tin and make it a gift, or break it up into chocolate cupcakes or chocolate cookies.","Garrett McCord",,"Holiday peppermint bark recipe, perfect for Christmas gift giving. Crumbled peppermints pressed into melted chocolate and cooled until hard.","Elise Bauer","Holiday peppermint bark recipe, perfect for Christmas gift giving. Crumbled peppermints pressed into melted chocolate and cooled until hard.","5 minutes","20 minutes",,24,"2017-09-25 03:32:58"
25,1586,"2017-09-25 03:33:22","Caramel Walnuts","1/3 cup sour cream 1/2 teaspoon salt 2 Tbsp milk 3/4 cup sugar 2 cups of walnut halves 1 teaspoon of vanilla extract",,"1 In a small, thick-bottomed saucepan, mix together and heat the sour cream, salt, milk, and sugar. Heat until the temperature reads 240°F on a candy thermometer, stirring occasionally. 2 Add the walnuts and a teaspoon of vanilla. Stir until the walnuts are creamy. Remove pan from heat and spread the walnuts out on wax paper or Silpat. Separate using 2 forks if necessary. Let cool to harden.","These homemade, candied caramel walnuts are a little sticky, and a little chewy, but oh so good.","Elise Bauer",,"Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.","Elise Bauer","Walnut candy, made with walnut halves coated with a homemade caramel candy sauce.",,"20 minutes","Makes 2 cups candied walnuts.",25,"2017-09-25 03:33:22"
26,1587,"2017-09-25 03:33:27","Sugared Pecans","1 egg white 1 Tbsp water 1/4 teaspoon vanilla extract 8 oz pecans - about 2 cups 1/2 cup sugar 1 teaspoon cinnamon 3/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg",,"1 Preheat oven to 300°F. 2 Put sugar, cinnamon, salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix. 3 Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure they are well coated. 4 Bake 30 minutes on a baking pan lined with silpat or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving. Makes about 2 cups.","Sugared pecans must be one of the easiest candies to make. No worries about melting sugar, humidity, or candy thermometers. Just coat the pecans with an egg white solution, and then again with some sugar and spices, pop them in the oven and make for half an hour. The only problem? They are so addictive. A friend of mine made me promise not to bring any over to her; the last batch that came her way never made it to her kids! Muchas gracias to Heidi H. for the recipe.","Elise Bauer",,"Easy to make sugar coated pecans. Pecan halves are coated first with egg whites, then sugar and spices, then baked in the oven for half an hour.","Elise Bauer","Easy to make sugar coated pecans. Pecan halves are coated first with egg whites, then sugar and spices, then baked in the oven for half an hour.",,,,26,"2017-09-25 03:33:27"
27,1588,"2017-09-25 03:33:33","Candied Walnuts","1/2 cup sugar 1 1/2 cups raw walnut halves 1/8 teaspoon coarse salt",,"1 Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack. 2 Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture. 3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely. Makes 1 1/2 cups.","Walnuts. Sugar. That’s pretty much all you need to make candied walnuts. A dash of salt helps too. These are very easy to make. The trick is to work very fast once the sugar starts melting, because once it gets on the walnuts it cools quickly and the walnuts will stick together. You have 30 seconds or so to separate them before they are forever bonded by glassy, cooked sugar. The other trick is to not burn the walnuts when you toast them. (Yes, we’ve done that before…)","Elise Bauer",,"Walnuts. Sugar. That's pretty much all you need to make candied walnuts. A dash of salt helps too. These are very easy to make.","Elise Bauer","Walnuts. Sugar. That's pretty much all you need to make candied walnuts. A dash of salt helps too. These are very easy to make.",,,,27,"2017-09-25 03:33:33"
28,1589,"2017-09-25 03:33:40","Almond Roca","1 cup sugar 1/4 cup water 1 Tbsp light corn syrup 1/2 lb butter (2 sticks - NO substitutes!) 1/2 lb. slivered almonds (2 cups) 1/2 lb. bar of regular Hershey's dark chocolate (7 oz okay)","Use an inexpensive chocolate such as Hershey's. It has low cocoa butter content. If you use a premium chocolate with a high cocoa butter content, unless you temper the chocolate first (look up directions online), the cocoa butter may separate into white streaks as the melted chocolate cools.","Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time. 1 Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds. 2 When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until you hear it crackle. If you don't cook it long enough it will not harden, so keep stirring and listen for the crackling sound. Elise's note: I have found it very hard to distinguish between the boiling sound and the crackling sound in this recipe. A better guideline for me is by color. When the mixture turns a warm amber color, at about 11 or 12 minutes into the boiling, that's the time to pour it out. Wait too long and it will burn. If you try to make this, please read all the comments listed below. It's actually trickier than one would think. 3 When the mixture crackles, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, break up the chocolate into chunks and distribute it over the almond mixture and let it melt. Spread it evenly on the top. 4 Let it cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.","I have a severe weak spot for almond roca during the holiday season. I can resist fruitcake, all manner of Christmas cookies, puddings and mince pies. But when it comes to almond roca, will power abandons me. (That will be an extra hundred situps for the next two weeks, please.) My mother’s friend Myke brought over a delicious batch a week ago, which lasted, um, an hour? A phone call with a rave review prompted her to bring us a second batch along with the recipe. Thanks Myke!","Elise Bauer",,"English toffee recipe, with almonds, like almond roca, covered with dark chocolate.","Elise Bauer","English toffee recipe, with almonds, like almond roca, covered with dark chocolate.",,,,28,"2017-09-25 03:33:40"
29,1605,"2017-09-25 03:34:50","Plum Conserve","7 cups seeded, chopped tart plums (about 3 pounds) 4 cups sugar 1 navel orange, thinly sliced, including rind 1 lemon, thinly sliced, including rind, seeds removed 3 1/2 cups raisins 1 cup chopped walnuts Special Equipment needed: 6 pint-sized mason jars 1 large 6 to 8-quart sized pan (Stainless steel or copper with stainless steel lining, not aluminum which will leach) A ladle or pour cup for transferring the conserve from the pan to the jars A jar lifter - useful but not necessary",,"1 Prepare jars for canning: Prepare jars for canning in any of the following ways: You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. 2 Put plums, sugar, orange, lemon, and raisins into a large 6 or 8-quart pan. Heat until boiling. Gently boil for 20 to 25 minutes, stirring frequently, or until the mixture starts to thicken slightly. Stir in walnuts. 3 Carefully ladle the conserve into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.","A “conserve” is a jam made with a mixture of fruit, usually including some citrus, and often nuts and raisins. It can be served as a topping over pound cake, ice cream, or along side meat such as pork or chicken, or just on its own. This delicious recipe comes from a Simply Recipes reader, Lou Grubaugh, who shares her favorite old family recipe for plum conserve. We didn’t quite have the 3 pounds of tart plums that the recipe called for, so I substituted a few not-quite-ripe pluots, and some perfectly ripe plums too. For plums I used a combination of Santa Rosas (tart when not perfectly ripe) and Satsumas. Do you have a special plum recipe? See our post on plums and add your favorite to the comments of that post.","Elise Bauer",,"Plum Conserve Jam! made with Santa Rosa and Satsuma plums, orange slices, raisins and chopped walnuts.","Elise Bauer","Plum Conserve Jam! made with Santa Rosa and Satsuma plums, orange slices, raisins and chopped walnuts.","20 minutes","30 minutes","Makes 5 to 6 pints",29,"2017-09-25 03:34:50"
30,1607,"2017-09-25 03:34:59","Seville Orange Marmalade","3 lbs of seville or bitter oranges (about 12 oranges) 4 cups water 2 lemons - 1 regular lemon and 1 Meyer lemon 4 to 5 cups white granulated sugar Equipment needed 1 wide 5 or 6-quart pan (stainless steel or copper with stainless steel lining, not aluminum which will leach, hard anodized is okay) An electric or mechanical juicer (you can juice all the oranges by hand but it is much easier and less time consuming with a juicer). A sharp chef's knife A candy thermometer A large (8 cup) measuring cup pourer 5 to 6 8-oz canning jars Potato peeler A muslin jelly bag (for the pectin), or a large (18"" diameter) round piece of muslin, or several pieces of cheesecloth that you can tie up into a bag",,"Preparing the fruit Bitter Seville oranges, ready to cut 1 Scrub the oranges clean. Discard any that are damaged or moldy. 2 Cut the oranges in half and juice them, one by one, until you have 2 cups of juice. Set aside the juice. As you juice the oranges, also save the seeds and the membranes - put them in a separate bowl and set them aside. The seeds and membranes will be used for making pectin. 3 Taking a clean juiced orange half rind, use a spoon to dig out as much of the white pith as you can. The pith is bitter, so the more you can get out the better. But don't worry if you can't get it all out. What is pictured is the end result of one of my scrapings. It's okay if there is still some pith. Use a sharp chef's knife to thinly julienne the peel. Once you julienne all of the oranges that you juiced to make 2 cups of juice, you should have about 4 cups of peel. Set these julienned peels aside. 4 Juice the regular lemon and add this juice to the orange juice. Save the seeds for making pectin. Cut the Meyer lemon in eighths, lengthwise. Remove the seeds and as much of the inner membranes as you can easily remove. Cut the lemon segments crosswise into triangular pieces. (See the steps in the Meyer lemon marmalade recipe for photo descriptions.) Add the Meyer lemon seeds and membranes to the Seville orange seeds and membranes. 5 Put all of the citrus seeds and membranes into 4 layers of cheesecloth, tied up tightly with string, or into a muslin jelly bag. First stage of cooking 1 Place the orange and lemon juices into a large thick-bottomed pot, either 5 or 6-quart. Add the julienned orange peels and Meyer lemon pieces and the water. 2 Place the cheesecloth or muslin bag containing the citrus seeds and pulp into the pot and secure the string at the other end to the pot handle. As the mixture cooks, the pectin from the seeds and membranes will be extracted into the mixture. 3 Bring mixture to a boil. Let boil, uncovered, for about 30 minutes, or until the peels are soft and cooked through. Remove from heat. 4 Remove the pectin bag and place it in a bowl to let cool until it is comfortable to touch. Measure the fruit and add sugar and pectin 1 Pour out the mixture from the pot into a large measuring cup. Measure how much of the mixture you have. Depending on how hard of a boil and how long the cooking time, you could have anywhere from 4 to 5 cups. Return the mixture back to the pan. 2 Add to the mixture 7/8 cup of sugar for every cup of mixture. So, if you measured 4 cups of mixture, add in 3 1/2 cups of sugar. Once the sugar has dissolved, taste the mixture. Add more sugar depending on how sweet you want your marmalade to be. Note that the jelly mixture will reduce further, intensifying both the flavor and the sweetness of the jelly. I typically use 4 cups of sugar for every 4 cups of fruit mixture. Once your pectin bag has cooled to the point you can handle it, squeeze it like play-doh to extract extra pectin. Grasp a tangerine size portion of the bag and squeeze, pulling the bag away from you with one hand as you hold firmly with the other hand. Work your way around the bag. ""Milk"" the pectin until you have released anywhere from 2 Tbsp to 4 Tbsp of pectin. It should take a few minutes. The pectin has the consistency of sour cream. Add it to the orange mixture. Second stage of cooking 1 Heat the jelly mixture on medium high and bring it to a rapid boil, stirring occasionally, making sure nothing is sticking to the bottom of the pan. Secure a candy thermometer to the side of the pan. The marmalade may take anywhere from 15 to 30 minutes or so to set. After about 10 minutes, start checking it frequently. Too runny to be ready It's wrinkly, so it's ready 2 There are two ways to test that the marmalade is ready to pour out into jars. One way is to check the thermometer for when the mixture reaches a temperature of 220-222°F (8-10°F above the boiling point at your altitude). Another way is to put a bit of it on a chilled plate and look for signs of it ""wrinkling up"" when you push it with your finger tip. Depending on how accurate your thermometer is, you might find the wrinkle test more reliable. Put several small plates into the freezer. As the jelly temperature exceeds 218°F, start testing it by placing a small amount of the hot jelly on a chilled plate. If the jelly spreads out and thins immediately, it isn't ready. If it holds its shape a bit, that's a good sign. Push up against it with your finger tip. If the jelly sample wrinkles at all, it is time to take the jelly off the heat and pour it out into jars. When you use a candy thermometer to test the temperature of your mixture, make sure the probe is NOT touching the bottom of the pan. Make sure the indentation on the probe (with modern candy thermometers this is about an inch and a half from the bottom of the probe) is actually surrounded by the mixture. You may have to tilt the pan to one side, to cover the probe sufficiently to get a good reading. I find the best jelly results from stopping the cooking as soon as the temp reaches 220° (I use a very accurate digital thermometer). At this point the test jelly is just barely wrinkling. Overcooking a marmalade will result in a caramelized flavor or tough orange peels in your marmalade. Canning 1 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. 2 As the time approaches for the marmalade to be done, boil some water in a tea pot. Put the jar lids in a glass or ceramic bowl and pour the boiling water over them to sterilize. 3 Once the jelly has reached 220°F (or 8°F over the boiling temperature of water at your altitude) remove the jelly pot from the heat. Carefully ladle the jelly into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Wipe the rim clean with a clean, wet paper towel. Place the lid on the jar, securing with a jar ring. Work quickly. If you want, you can process the jars in a hot water bath for 5 minutes to help get a better seal and to help prevent mold. If you used boiling water in an earlier step to sterilize the jars, you can just keep the same set-up for the water bath. You want to make sure there is a rack at the bottom of the pot so that the jars aren't actually resting on the bottom of the pot. 4 Allow the jars to sit overnight. You will hear them make a popping sound as a vacuum seal is created.","Updated March 10, 2008. Every year I make several batches of marmalade. These are the notes of this process, which continue to get refined as I improve the techniques in my quest for a remarkable marmalade. Note that this is not a standard recipe. It calls for twice as much fruit as other recipes for the same output, and makes a particularly flavorful, intense jam. This recipe doesn’t use commercial pectin, but requires that you extract the pectin from a cheesecloth or muslin bag containing the seeds and membranes of the oranges. If you are looking for a more classic recipe for Seville orange marmalade, I recommend David Lebovitz’s recipe from his book Room for Dessert.","Elise Bauer",,"Homemade Seville orange marmalade, made with fresh Seville oranges and lemons. No added pectin needed. Detailed instructions and photographs.","Elise Bauer","Homemade Seville orange marmalade, made with fresh Seville oranges and lemons. No added pectin needed. Detailed instructions and photographs.",,,"Makes 5-6 8-ounce jars",30,"2017-09-25 03:34:59"
31,1677,"2017-09-25 03:35:57","Caponata, Eggplant Relish","1 globe eggplant - about 1 lb, diced Salt 4 Tbsp olive oil, divided 1 small onion, minced 1 celery stalk, minced 1 garlic clove, minced 4-6 plum tomatoes, finely chopped 1/2 cup pitted green olives, finely chopped 1/4 cup pine nuts, toasted 2 to 3 Tbsp small capers, drained 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 2 to 3 Tbsp sugar 1 Tbsp tomato paste 1/4 cup chopped basil","Our version of caponata is diced fine, like a relish. Serve it on toasted or grilled bread, or with pasta or polenta.","1 Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels. 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook 1-2 minutes more. Remove from the skillet and set aside. 3 Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes. 4 Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes. 5 Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.","Revised and updated, from the recipe archive. Original recipe posted in 2005. ~Elise Tucked away in funky Bernal Heights, my old neighborhood in San Francisco, used to lie an Italian trattoria which served exceptional Italian food. The restaurant is long gone, but I still remember fondly the eggplant caponata condiment they served with bread sticks that accompanied every meal. I have no idea if this is even close to the same recipe that the restaurant used, but it is certainly in the right direction. There are as many recipes for caponata as there are cooks, and there are two main presentations—chopped fine and used as a relish on bread or polenta, or chopped coarse and served almost like an Italian version of ratatouille. The only apparent constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both. Other common ingredients include pine nuts, raisins, capers, olives, celery, basil, bell peppers, garlic, parsley and oregano. If you don’t eat all your caponata at one sitting, it keeps well in the fridge for up to 5 days, and is even better on the second or third day, after the flavors have had a chance to meld.","Elise Bauer",,"Eggplant caponata, diced eggplant cooked with onions, garlic, tomatoes, pinenuts, olives, raisins, capers, and parsley. A great Italian relish for bread sticks.","Elise Bauer","Eggplant caponata, diced eggplant cooked with onions, garlic, tomatoes, pinenuts, olives, raisins, capers, and parsley. A great Italian relish for bread sticks.","1 hour, 30 minutes","15 minutes","Serves 8-10 as an appetizer.",31,"2017-09-25 03:35:57"
32,1684,"2017-09-25 03:36:22","Brandied Cranberries","1 (12-ounce) bag of fresh or frozen cranberries 1 1/2 cups sugar 1/3 to 1/2 cup brandy 2 Tbsp finely shredded orange zest (use microplane zester)",,"1 Preheat oven to 325°F. Sort through cranberries and discard any that are soft or decayed. 2 Mix cranberries, sugar, brandy, and orange zest in a 8 or 9-inch square baking dish. Bake uncovered until most of the liquid has evaporated, 1 to 1 1/4 hours, stirring occasionally. Chill up to one week.","One of the best things about Thanksgiving season is the availability of fresh or fresh frozen cranberries. We buy bags of them this time of year and freeze them so we can cook with cranberries all year long. Typically grocers stop carrying even frozen cranberries after January, so if you like all things cranberry, it pays to buy extra when they are in season. Usually for cranberry sauce, we make them the old fashioned way, boiling them in a little water with sugar. This brandied cranberry recipe is firmer than typical sauce, with jewels of spiked candied cranberries. Serve like chutney with pork, turkey or chicken.","Elise Bauer",,"Fresh cranberries baked with sugar, brandy, and orange zest.","Elise Bauer","Fresh cranberries baked with sugar, brandy, and orange zest.","5 minutes","1 hour, 15 minutes","Makes 2 cups.",32,"2017-09-25 03:36:22"
33,1735,"2017-09-25 03:37:06","Texas Caviar","4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained) 8 green onions, just the green parts thinly sliced 1/2 cup chopped cilantro 3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped 2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained 1 yellow bell pepper, seeds and stem removed, diced 3 cloves garlic, minced 2 Tbsp olive oil 2 Tbsp lime juice 1 teaspoon ground cumin Salt and black pepper, to taste",,"1 In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic. 2 In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste. Best chilled for several hours. Serve cold as a side salad or with tortilla chips.","Tailgate season is coming to a close, but we still have bowl games coming up, as well as the NFL playoffs. So humor me as I sneak this perfect tailgate dip into the lineup. Texas caviar, what a name! Credited with its invention is the legendary Austin-based Neiman-Marcus chef Helen Corbitt, who popularized it in the 1940s. Texas caviar is a cold black-eyed pea salad, with chiles, onions, and bell peppers that doubles as a dip for tortilla chips. This particular version of the recipe comes from my friend Lisa Fain, food blogger extraordinaire, and author of the newly released Homesick Texan Cookbook. Now most of the food we make around here gets shared among many—parents, boyfriend, friends, brothers, neighbors. But this one? I did not share. Mine. All. Mine. It’s that good. Texas caviar can be served either as a little side salad, perhaps on some butter lettuce if you like, or it can be used as a dip, like salsa, for tortilla chips. You will find that if you make it as a dip, well, it takes a steady hand to keep the beans from falling of the chips. But, it’s well worth it. Enjoy!","Elise Bauer",,"Texas caviar, a dip or salad with black-eyed peas, green onions, cilantro, jalapenos, tomatoes, bell pepper, garlic, olive oil and lime juice.","Elise Bauer","Texas caviar, a dip or salad with black-eyed peas, green onions, cilantro, jalapenos, tomatoes, bell pepper, garlic, olive oil and lime juice.","15 minutes",,"Serves 4-6.",33,"2017-09-25 03:37:06"
34,1877,"2017-09-25 03:38:16","Peanut Butter and Honey Granola Bars","1 egg white 1/2 cup honey 1/2 cup creamy peanut butter (can use chunky if you want, will result in a more crumbly bar) 1/4 teaspoon cinnamon 3 cups Old Fashioned oatmeal oats (do not use instant or steel cut) 1/2 cup (1 stick) butter, melted 1/2 cup golden raisins","These granola bars are on the soft (versus crunchy) side. If you want, after cutting them you can put them back in the oven at 300°F for 10 more minutes to make them a little firmer.","1 Line a 9x13 baking pan with parchment paper, so that the parchment paper extends over the edges of the pan. Set rack in the oven to the middle position. Preheat oven to 350°F. 2 Take 1/2 cup of the oatmeal oats and pulse them in a food processor until finely ground. Place these ground oats with the remaining oatmeal, and the cinnamon in a bowl and stir until combined. (You can skip this step if you don't have a food processor. Just proceed with the recipe with the full amount of oats.) 3 Either with a stand mixer or by hand with a whisk, beat the egg white until frothy. Beat in the honey. Beat in the peanut butter. Add the oat cinnamon mixture. Pour the melted butter over everything and stir until well combined. Stir in the raisins. 4 Spread the mixture over the bottom of the parchment paper-lined baking dish in an even layer. 5 Place in oven and bake for 25 minutes, until nicely browned on top. Remove from oven and let cool for 5 minutes. Use a sharp knife to cut into 12-16 bars. Return to the oven, lower the heat to 300°F and bake for 15 more minutes. Remove from the oven to cool. Let cool completely before eating. Cooling is important for the bars to set, otherwise, they may be a bit too crumbly.","One of my favorite things to eat as a kid was an open-faced peanut-butter and honey sandwich. These days I don’t even need the bread. Just a large spoonful of peanut butter, a glob of honey, a little stir in a bowl, and I’m good. Given how much I love the flavor combination, I thought I would try my hand at making some granola bars with these favorites. A little oatmeal, a little butter, a little peanut butter, a little honey, a 350° oven, and presto, hey these are good! I’ve been eating a couple bars for breakfast every morning and a couple for afternoon snacks. Who knew? Easy. If you make your own granola bars and have a favorite, please tell us about it in the comments.","Elise Bauer",,"Homemade granola bars with peanut butter, honey, oats, and golden raisins.","Elise Bauer","Homemade granola bars with peanut butter, honey, oats, and golden raisins.","10 minutes","45 minutes","Makes 12 to 16 bars",34,"2017-09-25 03:38:16"
35,1964,"2017-09-25 03:38:58","Peach Salsa","4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first) 2-3 Tbsp chopped shallots or onions 2-3 jalapenos, chopped (stem, seeds and ribs discarded) Juice of a lemon 2 Tbsp chopped fresh mint 2 Tbsp grated ginger 1 teaspoon sugar Salt and black pepper to taste","This recipe calls for peaches, but you could easily use nectarines. Habaneros work well in this salsa, in place of the jalapeños, but watch out, they're hot!","1 Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it. 2 Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld. Serve with chips, with fish, pork, or chicken.","Have you noticed the beautiful peaches and nectarines in the market lately? I find them so hard to resist, and often buy more than I can eat. Here’s a quick and easy salsa, made with fresh peaches, jalapeños, lemon, ginger and mint, that goes beautifully with the grilled meats of summer. Try serving this with grilled pork, chicken, or fish. Perfect. Also makes a great dip for chips.","Elise Bauer",,"Summertime salsa made with fresh peaches, jalapenos, shallots, lemon, mint, and ginger.","Elise Bauer","Summertime salsa made with fresh peaches, jalapenos, shallots, lemon, mint, and ginger.",,,"Makes about 2 cups.",35,"2017-09-25 03:38:58"
36,1974,"2017-09-25 03:39:42","Green Beans with Salsa","Fresh green beans - 1 1b, strings removed, stem end cut off, cut into even sized pieces, approximately 2"" long 1 Tbsp olive oil Prepared salsa","Note there are many kinds of salsa. Typically salsas are comprised of tomatoes - cooked, canned, or fresh, chiles - cooked, canned, or fresh, chopped onions, garlic, vinegar, and oil. For years we made our own salsa using canned tomatoes and chiles. Now there are some store-prepared salsas that are just as good as the salsas we used to make at home. Any prepared salsa will work with this recipe, whether you make it from scratch or buy it already made.","1 In a large saute pan, bring to a boil enough water to cover the beans. Add the beans and boil with the pot uncovered for 5 minutes. Remove from stove, strain out the remaining water, place beans in a serving bowl. 2 Put the pan back on the stove over high heat and add the olive oil. Let this heat up for 1 minute, then toss in the beans and about 1/2 cup of prepared salsa. Toss to combine and saute 1 minute. Add salt or more salsa to taste.","My mother is the only person I know who prepares green beans with salsa. It is such an easy and delicious dish and perfect for the summer when fresh green beans are plentiful. The trick of course to great tasting green beans is getting fresh beans; the best come from neighborhood gardens or the local farmers market. You must remember to remove the strings. As you snap the beans to remove the stem end, pull down the side of the bean to draw out the tough string that sometimes accompanies green beans.","Elise Bauer",,"An easy to prepare green beans recipe with tomato and chile salsa. A Latin twist on the classical haricots a la provencale recipe.","Elise Bauer","An easy to prepare green beans recipe with tomato and chile salsa. A Latin twist on the classical haricots a la provencale recipe.","5 minutes","6 minutes","Serves 4.",36,"2017-09-25 03:39:42"
37,1989,"2017-09-25 03:39:57","Mushroom Sugo","1 ounce dried porcini mushrooms 4 Tbsp extra-virgin olive oil 2 medium yellow onions, peeled and minced (yielding about 2 cups minced onion) 2 carrots, peeled and minced (yielding about 1 1/2 cups minced carrots) 3 celery ribs, minced (yielding about 1 1/2 cups minced celery) 6-8 cloves garlic, peeled and minced 1 bunch parsely, minced (yielding 1/3 cup loosely packed) 1/2 teaspoon minced fresh rosemary 1/4 teaspoon fresh thyme 1/4 teaspoon fresh marjoram (we didn't have marjoram growing so we used fresh oregano instead, which has a similar flavor) 1/2 cup dry red wine 1 15-ounce can of tomato sauce 1 beef bouillon cube (use vegetable bouillon cube for vegetarian option) 1 bay leaf Freshly ground black pepper","The onions cook for a long time, during which you can prep the rest of the vegetables if you want to save some time. If you are using dry herbs, use half as much. The mincing is important, as the sauce is not strained or puréed.","1 Soak dry mushrooms in water: Place dry mushrooms to soak in a bowl with 2 cups of warm water. Set aside. 2 Slowly cook minced onions until deep golden: Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat. Add the minced onions and stir to coat with the olive oil. Cook, stirring occasionally, until the onions turn a deep golden color, about 30 to 40 minutes. Adjust the heat lower if necessary to keep the onions from drying out.   3 Add carrots, celery, garlic, herbs in stages: Add the minced carrots and cook for 5-6 more minutes. Add the celery and cook until soft, about 10 more minutes. Add the garlic, parsley, rosemary, thyme and marjoram. Cook for 4-5 minutes more.    4 Remove the porcini from the soaking liquid, reserving the liquid. The easiest way to do this we found is to pour the porcini and soaking liquid through a coffee filter, into a bowl or measuring cup. This helps remove any grit that may be lingering in the soaking liquid. Finely chop the mushrooms and add to the vegetables in the pot. 5 Add wine: Push the vegetables to one side of the pot and increase the heat to high. Add the 1/2 cup of red wine to the side of the pot without the vegetables and cook on high heat for 2-3 minutes.   6 Add remaining ingredients and simmer: Add the tomato sauce, 1 1/2 cups of the mushroom soaking liquid, the bouillon cube (break it up with your fingers as you add it), and the bay leaf to the pot. Bring to a simmer and reduce the heat to low. Add ground black pepper to taste. Cover the pot and simmer, stirring occasionally, for 1 1/2 hours. Discard the bay leaf.   Serve over polenta or toss with ravioli or other pasta.","My dad is the kind of dad who will notice we aren’t doing something to his standards and then just take over. (Insert growly voice.) “The recipe says mince, not finely chop, but mince. This isn’t minced.” I’m happy to report that my father is now in charge of mincing around here. (Was this all part of cunning plan on my side? I’ll never tell.) What we were making that precipitated the great mincing event this week was one of our absolutely favorite sauces for pasta or polenta, a Genoese mushroom sugo or mushroom sauce. The recipe comes from Darrell Corti of the Sacramento gourmet grocery Corti Bros. The recipe is Darrell’s grandmother’s and appeared in Saveur in 2001. This recipe is a testament to the adage that good things take time. Although the ingredients couldn’t be more simple, the slow cooking at various stages deeply enhances the flavors. First “minced” onions are slowly cooked in olive oil until they begin to caramelize and turn a rich golden color. Then carrots are added, cooked for a while, then celery, and finally garlic and herbs. After the wine, tomato sauce, mushroom soaking water and mushrooms are added, the sauce still cooks for another hour and a half. The sauce is so good I just want to eat it straight with a spoon! (And I will if it’s anywhere in reaching distance). It shines over polenta, ravioli, or a short pasta like penne or fusilli.","Elise Bauer",,"A Genoese mushroom sauce for pasta or polenta, with dried porcinis, tomato, onions, celery, carrots, garlic, and a little red wine. Sugo ai Funghi.","Elise Bauer","A Genoese mushroom sauce for pasta or polenta, with dried porcinis, tomato, onions, celery, carrots, garlic, and a little red wine. Sugo ai Funghi.","30 minutes","3 hours","Serves 8.",37,"2017-09-25 03:39:57"
38,1993,"2017-09-25 03:40:12","Champagne Mushroom Sauce","1/2 ounce dried porcini mushrooms (other dried mushrooms will work if dried porcini are not available) 1 cup chicken or vegetable stock 2 cups Champagne or other sparkling wine 1/3 cup shallots, minced Unsalted butter, 1/4 cup to add to the sparkling wine, 3 Tbsp for the roux 3 Tbsp all-purpose flour Salt","Even though this recipe is called ""Champagne"" sauce, you can use any dry sparkling wine. If using alcohol is not an option, you can try using sparkling cider, just remember the sauce will taste sweeter then.","1 Add the stock and dried mushrooms into a medium sized pot. Cover and bring to a boil, then reduce heat to its lowest setting. 2 In separate medium sized pot, add the sparkling wine and shallots. Bring to a rolling boil, and boil until the wine has reduced to 3/4 of a cup. Turn off the heat and wait until the wine stops simmering, then whisk in 1/4 cup of butter, a little at a time. 3 Heat 3 Tbsp butter in a saucepan over medium-high heat. When the butter stops foaming, add the flour and stir well to combine. Stirring often, cook this roux for 5 minutes, or until it turns the color of coffee-with-cream. 4 Working with two hands, slowly add the hot stock (along with the mushrooms) to the roux. It will sputter and spit at first, but keep pouring in the stock and stirring. It will turn into a silky sauce. 5 To finish, turn the heat off and whisk in the butter-shallot-sparkling wine mixture. Pour the mixture through a fine mesh sieve into a bowl, to strain out the mushroom and shallots. Add salt to taste and keep warm until you need it. Do not let it boil or the sauce may separate.","Watch out, Hank is getting all fancy on us with the sauce. But my oh my this one is good, and a great use of leftover champagne. ~Elise If you’ve ever had leftover Champagne (yes, some people do!) it seems a crime to pour it down the sink once it has gone flat. What to do? Make this luxurious sauce. It’s a riff off a classic French Champagne sauce, enriched with dried porcini mushrooms, butter and stock. Making the sauce is not terribly difficult, but you do need three pans to do it right: one for some stock and the mushrooms, one for the Champagne and one to make a roux, which is a combination of butter and flour. Once made, this sauce will hold on low heat for a couple hours, although you cannot let it boil or it may separate. If you have leftovers, reheat the sauce very gently in a small pot. Again, don’t let it boil. Serve this sauce with meat or a dense fish. Chicken is ideal, but so is turkey, steak, pork tenderloin, pork chops, or halibut. Experiment, and let us know which combination you like best.","Hank Shaw",,"A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.","Elise Bauer","A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.","5 minutes","25 minutes","Makes about 2 cups.",38,"2017-09-25 03:40:12"
39,1994,"2017-09-25 03:40:18","Roasted Red Pepper Pasta Sauce","3 Tbsp olive oil 1 onion, chopped Salt 4 garlic cloves, chopped 1 Tbsp fresh sage, chopped 3-5 anchovies, or 2 teaspoons anchovy paste 2 Tbsp tomato paste 1 1/2 cups red wine 4 cups roasted red peppers (jarred or freshly roasted) 1/4 teaspoon smoked paprika (optional) 1/2 teaspoon cayenne or hot paprika Grated cheese (parmesan, pecorino, manchego, etc.) Some minced fresh sage for garnish",,"1 If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 minutes before proceeding. 2 Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook. 3 Add the garlic and sage, mix well, and sauté another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red. 4 Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let this simmer for 10-20 minutes – it’s pretty forgiving at this point. You just want the peppers to be cooked through and soft. 5 Purée the sauce in a blender. You might need to do this in batches, because you don’t want to fill your blender more than 2/3 up at one time. Purée the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a minute, until smooth. 6 Return the sauce to the pan and heat to medium-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a teaspoon of sugar helps, too, if your peppers are not already sweet enough. Keep the sauce warm while you make the pasta. 7 Make the pasta according to the package instructions, depending on the type of pasta you are using. 8 To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage. Serve with a medium-bodied red wine, or a dry rose.","Do you like roasted red bell peppers? You should try them in a pasta sauce! Here’s a wonderful roasted bell pepper pasta sauce from the king of sauces himself, Hank Shaw. ~Elise This is a pasta sauce I came up with when I recently spent a night working the pasta station at Grange restaurant in Sacramento for Chef Michael Tuohy. It is a Spanish-inspired sauce of roasted red peppers, plenty of garlic and a hit of sage – it’s similar to the flavors in my favorite wild game stew, a dish from the Spanish region of Aragon called chilindron. I originally made the sauce to go with pici pasta, a hand-rolled, fat spaghetti-like shape that is a little like a marriage between bucatini and Japanese udon noodles. If you can find bucatini, which are fat spaghetti noodles with a hole in the center of them, use that. If not, use regular spaghetti. Can you use another shape? Sure, just don’t go too fine: Penne is great, angel hair is not. Some people cannot drink alcohol, and while the red wine is integral to the flavor of the sauce, it is possible to substitute chicken stock. The dish will not be the same, but it will still taste good. I use canned roasted red peppers for this recipe, but there is no reason you cannot roast your own. If you do this, you might need to add a splash of vinegar to the sauce; canned peppers are marinated in a vinegar solution, so even after soaking they remain acidic. If you have leftovers, the sauce will keep in the fridge for about a week.","Hank Shaw",,"Vibrant red bell pepper pasta sauce, made with roasted red bell peppers, garlic, onion, sage, anchovies, tomato paste, red wine, paprika, Parmesan","Elise Bauer","Vibrant red bell pepper pasta sauce, made with roasted red bell peppers, garlic, onion, sage, anchovies, tomato paste, red wine, paprika, Parmesan","15 minutes","40 minutes","Serves 6-8.",39,"2017-09-25 03:40:18"
40,2023,"2017-09-25 03:40:34","Slow-Cooked Turkey with Mustard Sauce","4 turkey thighs, skin on, bone-in Salt 4 Tbsp vegetable oil 1 large yellow or white onion, roughly chopped 1-2 large parsnips, peeled, cut into 1-inch pieces 2-3 large carrots, peeled, cut into 1-inch pieces 3 cups chicken or turkey stock 2 Tbsp brown sugar 1/3 cup yellow mustard 1 heaping Tbsp dry mustard powder 2 teaspoons chipotle or chili powder 4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces 1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley 1/4 cup whole grain mustard",,"1 Salt the turkey thighs well and set out at room temperature for 30 minutes. 2 Heat the vegetable oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning. Don’t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker or Dutch oven. 3 Sauté the onions in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven. 4 While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well. 5 Add the carrots and parsnips to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high. 6 Cook in a slow cooker for 4 hours on high, or in a Dutch oven for 1 hour on simmer. 7 Add the potatoes and a little more sauce, if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven. 8 Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot. Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.","The cool weather has finally arrived here in Sacramento, and with it the first rains of the season. Goodbye fresh corn and tomatoes, and hello stew! Over the years several of you have requested slow-cooker recipes and I’ve had to defer, because we didn’t have a slow cooker. But, that has changed and we’re now experimenting with it. By the way, the best book I’ve found on slow cooking is by Andrew Schloss, Art of the Slow Cooker. The trick to slow cooking is to brown the meat first, before you put it in the slow cooker. You’ll just get more flavor that way. Also root vegetables like carrots and parsnips will hold up better with long cooking than potatoes, so if you want potatoes in your stew, add them later in the cooking. This stew is a braised riff off of one of my favorite recipes on the site, BBQ turkey with mustard sauce. Turkey is a wonderful protein, inexpensive and available, but can also be quite strongly flavored, especially the dark meat. I love the way that a mustard sauce holds its own with the turkey, mellowing the turkey flavor while at the same time enhancing the overall flavor of the stew. My parents each gave this one a two thumbs up. Hope you like it too!","Elise Bauer",,"Turkey thighs, slow-cooked, braised in a mustard sauce with root vegetables.","Elise Bauer","Turkey thighs, slow-cooked, braised in a mustard sauce with root vegetables.",,,"Serves 6-8",40,"2017-09-25 03:40:34"
41,2032,"2017-09-25 03:40:55","Chicken Mango Lettuce Wraps","1 pound ground chicken (I use ground chicken thighs for more flavor) 2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free) 1 teaspoon corn starch (or potato or rice starch) 1 teaspoon cooking oil (a high smoke point oil would be best such as rice bran oil, grapeseed oil, or canola oil) 2 green onions, chopped 4 ounces fresh shiitake mushrooms, sliced 2 teaspoons seasoned rice vinegar 1/2 teaspoon toasted sesame oil 1 large mango, diced (see How to Cut a Mango) 1 head of butter lettuce, rinsed, leaves separated","Why the corn starch? It's a cooking trick that you often find in Chinese recipes. The corn starch helps the chicken hold in its moisture and keep it from drying out in the high heat of the stir frying. Recipe slightly modified from Chicken Mango Lettuce Cups in Steamy Kitchen's Healthy Asian Favorites by Jaden Hair.","1 Place the ground chicken, soy sauce, and corn starch in a large bowl. Mix to combine. 2 Heat a wok or a large sauté pan on medium heat.  Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute. 3 Increase the heat to high, and add the ground chicken, soy sauce, corn starch mixture.  Use a wooden spoon to break up the ground chicken and spread around the pan.  Stir fry in this way for 5 to 7 minutes until the chicken is cooked through. Add the seasoned rice vinegar, sesame oil, and diced mango.  Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste. Scoop spoonfuls into the cups formed by the lettuce leaves to serve. Options - stir in a small spoonful of chili sauce, or add a few chili pepper flakes to the oil as it is heating. Top with some fresh cilantro leaves. Experiment with other meats such as lamb, turkey, beef, or pork. Try subbing out the mango with mandarin orange slices.","After two months of holiday indulging, my friend Patrick informed me that he was going to lose weight in the new year, to get ready for his upcoming wedding to his fiancé Kelsey. “How are you planning to do that?” I asked, curious to know how this young man, a former college football player who could probably bench press a Volkswagen, would approach the challenge. “Lettuce wraps,” he replied. Well Patrick, this one is for you. And it comes from my best pal and blogging buddy, the incredible marvelous Jaden Hair of SteamyKitchen.com, from her newly released cookbook, Steamy Kitchen’s Healthy Asian Favorites. (In fact, all of the recipes in her book would be great for your new year resolution, hmmm, maybe I’ll get you a copy as a pre-wedding gift!) These lettuce wraps are easy, fast, and fresh with stir-fried chicken, green onions, shiitake mushrooms (mushroom flavor bombs), and sweet bits of mango, seasoned with sesame oil, rice vinegar, and soy sauce, and served in butter lettuce cups. You can easily whip them up in less than half an hour.","Elise Bauer",,"Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!","Elise Bauer","Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!","10 minutes","15 minutes","Serves 4 as a main, 8 as an appetizer.",41,"2017-09-25 03:40:55"
42,2050,"2017-09-25 03:41:46","Chicken Drumsticks, Ethiopian Style","3-4 pounds chicken legs, thighs or wings 2 Tbsp peanut oil, or melted butter (or ghee) Salt Lemons or limes for serving Spice Mix: 2 Tbsp sweet paprika 1 Tbsp hot paprika, or 1-2 teaspoons cayenne 2 teaspoons garlic powder 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon ground fenugreek 1/2 teaspoon salt 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves","You can do this with chicken wings or thighs, too, but don't use breasts — they will dry out.","1 Preheat oven to 325°. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt. 2 Mix all the spices together in a small bowl. In a large bowl, mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package; you will be cooking these legs covered for most of the time. 3 Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. Fold over the foil to seal up the drumsticks and bake for 90 minutes. 4 At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. I like the meat to almost fall off the bone on my drumsticks, so I cook uncovered for another 30-45 minutes. 5 To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flatbread. Squeeze some lemon or lime juice over the chicken right before you serve it. A green salad is a good side dish, too.","Check out these Ethiopian chicken drumsticks from Hank Shaw! The berbere spice mix is outstanding. ~Elise This dish sounds a lot more exotic than it really is. It is a recipe I’ve been making, on and off, for 20 years, and it’s nothing more than chicken drumsticks coated in oil or melted butter, dusted with a dry spice rub and baked — or slow-cooked on the barbecue. What makes this recipe Ethiopian is the spice mix, which is called berbere (ber-BERRY). I learned how to make it from my boss at the first restaurant I ever worked at, the Horn of Africa in Madison, Wisconsin. My boss, a tough old Eritrean named Meselesh Ayele (Eritrea used to be a province of Ethiopia, and is now an independent country), told me that berbere was the original curry, that the Indians copied the Ethiopians. That was a common refrain in the kitchen: Ethiopia invented everything, and the rest of the world just copied it. They happen to be right when it comes to coffee, but I’m not sure I believe her on the curry thing. What I can tell you is that berbere is indeed a magical spice mix: Think of the sweet aromas of Moroccan food with a muscular punch of garlic and chile. No two berbere mixtures are the same, and cooks guard their secret mixtures with as much vigor as Southerners guard their barbecue recipes. But there are a few constants: chiles and/or paprika, lots of garlic, black pepper, salt and ginger. Meselesh’s berbere always had a healthy hit of cardamom and fenugreek, too. Without those two ingredients, it just doesn’t smell Ethiopian to me. Other spices not in my berbere, but which are perfectly normal, include anise seed, turmeric, cinnamon, allspice, coriander and dried herbs like oregano and rue. Tinkering is not only allowed, but encouraged. Cook the chicken how you want. You will need to reach an internal temperature of at least 175° for it to taste right, but I like to cook them slow and low until the meat is almost falling off the bone. The longer you cook, the more you need to baste with all that chicken-y goodness that renders out of the drumsticks. I was a line cook when I made this recipe as a part of my rotation, which means I didn’t make much money. So for a cheap dinner I used to eat these drumsticks with a little white rice while watching the Wisconsin Badgers play on TV, drinking Leinenkugels or Point beer. Simple pleasures from a different time.","Hank Shaw",,"Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.","Elise Bauer","Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.","10 minutes","2 hours","Serves 6-8.",42,"2017-09-25 03:41:46"
43,2053,"2017-09-25 03:41:51","Carbonnade Beef and Beer Stew","3 1/2 lbs chuck roast, cut into 1-inch pieces Salt and freshly ground black pepper 4 Tbsp butter 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups) 3 Tbsp all-purpose flour 1 1/2 cups chicken or beef broth 1 1/2 cups (12 oz bottle) Belgian beer 4 sprigs fresh thyme 2 bay leaves 1 Tbsp whole grain mustard 1 Tbsp brown sugar","You are trying to achieve a sweet and sour flavor with this stew. So, you can swap out the sugar for tomato paste and you can use cider vinegar instead of mustard if you want. You can also brown the meat in vegetable oil instead of butter, though it will be more flavorful with the butter. You can also use a couple slices of bread, instead of adding flour, to thicken the stew.","1 Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl. 2 Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste. 3 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries. Whatever ale you have used in the cooking makes for a great drink accompaniment to the stew.","When the days are cold, dark, and damp, all we really want to do around here is to curl up with a nice big pot of stew. Known as “Carbonnade a la Flamande”, this Belgian beef stew is made with hearty Belgian ale and plenty of onions. The flavor is a little sweet and sour, the sweet from the onions and either a little added sugar or tomato paste, and the sour from a touch of mustard or vinegar. Since I first posted this recipe I’ve made a few adjustments to the recipe itself, and we’ve received several recommendations for which ale to use (check the comments). The general view is that you should try to use a Belgian ale for this stew. If you can’t find a Belgian ale, or a Belgian-style ale, you can try Newcastle Brown Ale or Anchor Steam (the last two recommended by Cooks Illustrated for their carbonnade). We found a couple American ales made in the Belgian style at our local Whole Foods and for our most recent batch of stew used a bottle of Ommegang Abbey Ale. Apparently it is also traditional to include some beef liver with the stew. We passed on this, but if a stew exists that could hold up to the strong flavors of liver, this one would be it. Wonderfully hearty, flavorful, and filling.","Elise Bauer",,"Carbonnade Belgian beef stew recipe, with beef, onions, and Belgian ale, and seasoned with bay and thyme.","Elise Bauer","Carbonnade Belgian beef stew recipe, with beef, onions, and Belgian ale, and seasoned with bay and thyme.","15 minutes","3 hours, 30 minutes","Serves 6.",43,"2017-09-25 03:41:51"
44,2055,"2017-09-25 03:41:58","Feijoada, Brazilian Black Bean Stew","1 pound (450 grams) dry black beans 4 Tbsp olive oil 1 pound (450 grams) pork shoulder, cut into chunks 2 large onions, sliced 1 head of garlic, peeled and chopped 1 pound (450 grams) carne seca or corned beef, cut into chunks 1/2 pound (225 grams) fresh sausages, such as chorizo or Italian sausage 1 pound (450 grams) smoked sausage, such as linguica or kielbasa 1 smoked ham hock or shank 3-4 bay leaves Water 1 14.5 ounce can (411 grams) of crushed tomatoes Salt","Black beans are a must in this recipe if you want it to be authentically Brazilian. A Portuguese version uses white beans, however.","1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew. 2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes. 3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half. 4 Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.","Hank introduced me to this Brazilian black bean stew a couple months ago and I couldn’t stop eating it. It is outstanding. And perfect for the chilly weather we’re having these days. ~Elise This is another of those big, hearty, meat-and-bean stews that seem to be the national dish of one country or another. In this case, the country is Brazil and the stew is feijoada (fay-ZHWA-dah). Feijoada has as many versions as there are cooks, but in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh meats. Some versions are a little spicy from the sausages, others totally mild. Some people’s feijoada are thick “eat-it-with-a-fork” versions, others, like this one, more like a traditional stew. Either way it’s traditional to serve this stew with white rice, and maybe some sautéed collard greens. One common ingredient is carne seca, a salted, dried beef often available in Latin markets. Corned beef is a decent substitute for carne seca, and it is what we use here in this recipe. As for the other meats, they should be a mix of pork and beef, with a little heavier on the pork. Authentic feijoada has all sorts of bits in it, such as tails, trotters, ears, etc. This version, however, sticks to the sort of meats found in a typical American supermarket.","Hank Shaw",,"A hearty black bean and mixed meat stew that is often called the national dish of Brazil.","Elise Bauer","A hearty black bean and mixed meat stew that is often called the national dish of Brazil.","10 minutes","5 hours","Serves 10 to 12.",44,"2017-09-25 03:41:58"
45,2060,"2017-09-25 03:42:09","Cajun Chicken Salad","1 pound skinless, boneless chicken breasts Salt 1/2 cup mayonnaise 2 Tbsp mustard 1 Tbsp cider vinegar 2 teaspoons paprika 1 teaspoon Cajun or Creole seasoning 1 teaspoon prepared horseradish 2 hard-boiled eggs, chopped 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onion Tabasco or other hot sauce to taste","While this recipe calls for poaching raw chicken breasts, you could easily just use leftover cooked chicken.","1 Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Turn off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else. 2 In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion. 3 Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving. Serve over butter lettuce or between two pieces of bread for a sandwich. *The resulting poaching liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want.","This little chicken salad went to the market. This little chicken salad stayed home. This little chicken salad took a tour through Louisiana and ran off with some cheeky spicy remoulade sauce and who knows where they’ll end up? In my belly. Or your belly if you decide to make this Cajun twist on the classic chicken salad. It’s easy enough, you can basically prep the ingredients as the chicken is poaching. I love the spicy kick that the Cajun seasoning brings to the salad. It makes for great leftovers and works well on lettuce or in a sandwich. Enjoy!","Elise Bauer",,"A chicken salad done Louisiana style with a remoulade, Tabasco sauce and a little Cajun spice.","Elise Bauer","A chicken salad done Louisiana style with a remoulade, Tabasco sauce and a little Cajun spice.","15 minutes","15 minutes","Serves 4-6.",45,"2017-09-25 03:42:09"
46,2062,"2017-09-25 03:42:10","Cajun Turkey Pot Pie","Filling: 5 Tbsp peanut oil or unsalted butter 3 celery stalks, chopped 1 1/2 cups chopped yellow or white onion 1 large green pepper, chopped 1-2 jalapeno peppers, chopped 4 garlic cloves, minced 3 cups diced, cooked turkey meat 2 Tbsp Cajun seasoning* Salt 1/3 cup all-purpose flour 2 1/2 cups turkey or chicken stock 1 cup dark beer (brown ale or Guinness) 1 cup diced tomatoes Pie Crust: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 3 to 4 Tbsp chilled ice water Egg Wash: 1 egg yolk 1 Tbsp cream *If you can't find Cajun seasoning in your local market, you can make your own with 3/4 teaspoon each of salt, pepper, dried oregano, dried thyme, and 1 1/2 teaspoons each of paprika, garlic powder, and onion powder.","You can make the pot pie either in individual ramekins or in one large casserole dish.","1 Make the pie crust dough. Pulse the flour and salt together in a food processor. Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter. Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers. Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour, so that the resulting dough will be flaky. Once you've done this a few (5 or 6) times, use your hands to mold the dough into a disk. Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out. 2 To make the filling, heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeno, stirring often, until they are soft, about 6-8 minutes. Add the garlic, turkey meat, Cajun seasoning, and salt. Mix well and cook another 1 minute, stirring once or twice. 3 Bring the stock and beer to a boil in a small pot. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan. Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey. Add the tomatoes and cook until the mixture thickens, about 3-5 minutes. Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins. 4 Prepare the crust. Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish. If you are using ramekins (use 10 ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins. Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie, or several if you are making a casserole. Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely. 5 Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.","Winter took its sweet time coming to Northern California this year, but it did finally arrive, and here we are with long, chilly nights and frost-kissed mornings. Perfect weather for a warming bowl of pot pie. There is the classic chicken pot pie of course. But with the holidays we thought we might try our hand at a turkey pot pie made with cooked turkey, a perfect dish for holiday leftovers. This turkey pot pie has a Cajun twist, starting with the trinity of onions, celery and green bell peppers, and spiced up a bit with Cajun seasoning. It’s topped with a flaky, buttery crust, which is in my opinion, the best reason of all to make a pot pie.","Elise Bauer",,"A pot pie made with turkey leftovers and flavored with Cajun spices, onions, celery and green pepper.","Elise Bauer","A pot pie made with turkey leftovers and flavored with Cajun spices, onions, celery and green pepper.","1 hour, 15 minutes","40 minutes","Serves 6-8.",46,"2017-09-25 03:42:10"
47,2067,"2017-09-25 03:42:11","Dirty Rice","1 1/2 cup long-grain rice (Carolina, basmati, jasmine, etc) 2 cups chicken broth 2 cups water 3 Tbsp olive oil 1/2 pound ground pork 1/2 cup chicken livers 3 slices of bacon, chopped 1/2 onion, chopped 2 celery stalks, chopped 1/2 green bell pepper or 1-3 jalapeños, seeded and chopped 1 Tbsp Cajun seasoning 2 green onions, chopped","Use green bell peppers if you want a relatively mild result. If you are looking for something spicier, use jalapeño chili peppers.","1 Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool. 2 While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender. In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.   3 Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more. 4 Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine. 5 Turn off the heat and add the green onions. Toss once more to combine and serve hot.","Why is it that so much great food comes out of Louisiana? Case in point, this “dirty” rice. It’s a Cajun classic, and so good that the first time you eat it you’ll wonder where it’s been all your life. It’s basically a rice pilaf that is called “dirty” because it’s cooked with minced chicken livers or gizzards, which infuse it with crispy, tasty browned bits. If you aren’t a liver lover, don’t worry, the rice doesn’t taste like liver, the addition just deepens the overall flavor of the rice, and the bits are so small you can’t really distinguish them.","Elise Bauer",,"Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.","Elise Bauer","Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.",,,"Serves 4",47,"2017-09-25 03:42:11"
48,2088,"2017-09-25 03:42:27","Sichuan Style Stir-Fried Chinese Long Beans","1/2 pound Chinese long beans 1 tablespoon peanut oil (sesame or vegetable can suffice) 4-6 dried chilies, preferably Sichuanese, roughly chopped 1 teaspoon whole Sichuan peppercorns, lightly crushed 1/4 teaspoon salt 1/2 teaspoon sugar 3 teaspoons sesame oil Splash of soy sauce (use gluten-free soy sauce for gluten-free option)","Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.","1 Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant. 2 Add the long beans and stir-fry vigorously for 3-4 minutes (you don't want the spices to burn, if they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together. 3 Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.","Ever order Chinese long beans at a Chinese restaurant? So so good. Guest author Garrett McCord shows us how to cook them up quickly, Sichuan style. ~Elise Chinese long beans (also called Chinese green beans, yardlong beans, and chopstick beans) are a staple vegetable in much of Southeastern Asia. While they can be eaten raw they’re often thrown in stir-fries, curries, and omelettes. They taste like the European-American style of green beans but the flavor is sharper and they have a crunchier texture. Incredibly healthy and now widely available in most supermarkets, Farmers’ Markets, and Asian markets, they’re a new and affordable option for adding to main courses or using for simple side dishes. I love to prepare them in a Sichuanese style using Sichuan peppercorns and dried chilies (preferably, a Chinese variety). The spices are quickly stir-fried to bring out their flavors before the long beans are added. The result is a fiery dish that will awaken the senses and perk up your usual dinner rotation.","Garrett McCord",,"Long and crunchy Chinese green beans, quickly stir-fried Sichuan style with red chilies, Sichuan peppercorns, and sesame oil.","Elise Bauer","Long and crunchy Chinese green beans, quickly stir-fried Sichuan style with red chilies, Sichuan peppercorns, and sesame oil.",,,"Serves 3-4.",48,"2017-09-25 03:42:27"
49,2092,"2017-09-25 03:42:31","Chinese Almond Cookies","1 1/3 cups of almond flour, lightly packed 1 cup of unsalted butter, chilled and cut into cubes Pinch of kosher salt 2 eggs 1 teaspoon of almond extract 1 3/4 cups of flour 1 cup + 2 tablespoons of sugar 1/2 teaspoon of baking soda Thinly sliced almonds",,"1 Place the almond flour, salt, and butter into an electric beater with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking. 2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated. 3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined. 4 Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill. 5 Preheat the oven to 325F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it. 6 Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape. 7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes). 8 Bake for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.","Please welcome guest author Garrett McCord as he prepares for the year of the tiger with Chinese almond cookies. ~Elise Chinese almond cookies are a trademark in Chinese-American cooking. Often relegated as a second string sweet to the more entertaining fortune cookie these don’t get the respect they deserve. Sure, they don’t tell you what a charming personality you have or offer a string of lotto numbers, but they do have a crisp bite and delightfully sandy texture. Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse any paper filled treat. Set out a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune. Gung Hay Fat Choy!","Garrett McCord",,"Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.","Elise Bauer","Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.",,,"Makes 5 dozen.",49,"2017-09-25 03:42:31"
50,2123,"2017-09-25 03:43:21","Provencal Endive Salad","6 heads of Belgian endive 2-3 Tbsp olive oil 2 teaspoons sherry vinegar (optional) 1/4 teaspoon finely minced fresh garlic 6 to 12 small oil-packed salted anchovy fillets (jarred or canned), to taste 1/2 teaspoon salt Pinch of freshly ground black pepper","Whole salt preserved anchovies are preferred, but you can also use anchovy paste, perhaps a couple teaspoons, or more to taste, mixed in with the dressing.","1 In a large serving bowl, stir the minced garlic into the olive oil. Roughly chop the anchovy fillets and add them to the oil. Add the salt and pepper and the sherry vinegar.  Let the dressing sit and the oil infuse while you prep the endives (about 5 minutes). 2 Strip off and discard any outer tired leaves from the endives. Cut off and discard the hard root end of the endives. Slice the endives crosswise into 1-inch wide pieces. Cut the core end, if thick, into halves or quarters. 3 Add the chopped endive leaves to the serving bowl with the dressing, and toss gently until all of the endive leaves are lightly coated in the dressing. Serve immediately.","Belgian endive (correctly pronounced “on-DEEV”, though most people around here say, “N-dive” and good luck getting them to change) is a lettuce-like vegetable that is often used with the leaves acting as little boats, to hold appetizer tidbits. The leaves are delicate tasting, just slightly bitter, exquisite. Belgian endive is a chicory, like radicchio or curly endive, that commercially is grown completely indoors, away from light, in order to result in the delicate leaves we enjoy. Exposed to light, the leaves turn green and become much more bitter. They grow like a forced bulb on top of a large root the size of a fat carrot. Endives are grown in France, Belgium, and also now in California. This recipe is a favorite of my French friend Guy (pronounced “Gee” with a hard “G”) who grew up in Provence, and whose mother made this salad for the family every Saturday. It’s a simple preparation—thickly sliced endive leaves tossed in an anchovy and garlic vinaigrette. The anchovies are key. They are what make this salad “Provencal” as anchovies can be found in so many preparations in Provence. Also anchovies are an umami bomb, and are the perfect complement to the slightly bitter endive leaves. Do you use endives in your cooking, or do you have a favorite endive salad? Please let us know about it in the comments.","Elise Bauer",,"Belgian endive salad with a vinaigrette with olive oil, sherry vinegar, garlic, and anchovies.","Elise Bauer","Belgian endive salad with a vinaigrette with olive oil, sherry vinegar, garlic, and anchovies.","10 minutes",,"Serves 4.",50,"2017-09-25 03:43:21"
51,2134,"2017-09-25 03:43:45","Veal Goulash with Sauerkraut","4 Tbsp unsalted butter or rendered beef fat 2 pounds of veal, cut into 1 1/2-inch cubes 1 1/2 cups sliced onions, sliced root to tip, 1/4-inch thick slices 1 teaspoon minced garlic 1 teaspoon salt, plus more to taste 1/2 teaspoon black pepper 1 cup canned crushed tomatoes, or chopped fresh ripe tomatoes 1 cup full-fat sour cream 2 teaspoons paprika 2 teaspoons caraway seeds, chopped or crushed in a mortar with pestle 2 28-30 ounce jars sauerkraut (we recommend Bubbies, in the refrigerated section of the grocery store) 3 Tbsp chopped fresh parsley",,"1 Heat butter or beef fat in a large sauté pan on medium high heat. Pat dry the cubed veal. Sprinkle with salt and add to pan. Working in batches, sauté the meat until the meat is just beginning to brown. 2 Add the onions to the pan with the veal, cook for another 5 minutes. Add the garlic and cook for another minute. 3 Add a teaspoon of salt, a half teaspoon of black pepper, and the tomatoes. Add enough water to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan. 4 Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer, uncovered. Cook until the meat is almost cooked through, about 30 minutes. 5 Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat to medium. Add the meat back to the pan. 6 Add the sour cream, paprika, and crushed caraway seeds, and simmer uncovered for another 20 minutes. 7 Heat the sauerkraut in a medium pot on medium heat until hot. To serve, strain the sauerkraut. Place the sauerkraut in a serving dish and top with the goulash.","Years ago in Manhattan, there was a rather famous German restaurant by the name of Luchow’s. It was established in 1882 and operated continuously for a hundred years, finally shutting down in 1984. In its heyday Luchow’s was well known as a hang out for musicians and entertainers such as Steinway, Dvorak, and later, Oscar Hammerstein. It even had a room named after Diamond Jim Brady, a regular. I don’t recall how it happened, but my father came across a used copy of Luchow’s German Cookbook, a compilation of recipes from that now long gone restaurant. He quickly zeroed in on the recipe for an Austrian goulash with sauerkraut, also called Szegedine Goulasch in the book. I often accuse my dad of having sauerkraut in his veins, and not without reason. He just can’t pass up an interesting recipe that calls for that fermented cabbage. This “goulash” is chunks of veal, cooked with onions and tomatoes in a paprika sour cream sauce, served over sauerkraut. So so good. We have since made the recipe six ways to Sunday—with pork instead of veal (not as good), with beef instead of veal (also not as good), shorter cooking time, longer cooking time, etc.—and have come to the conclusion that it is a fabulous recipe, it just needs more sauekraut (we doubled it for ours) and it really is best with veal. It’s also important to not get overzealous with the browning of the meat. It just needs the slightest hint of brown so that you know it’s done, not a sear which can toughen up the delicate veal meat.","Elise Bauer",,"Veal cooked with onions, tomatoes, and served with a paprika sour cream sauce over sauerkraut. Also known as Szegedine Goulasch, an Austrian goulash.","Elise Bauer","Veal cooked with onions, tomatoes, and served with a paprika sour cream sauce over sauerkraut. Also known as Szegedine Goulasch, an Austrian goulash.","10 minutes","1 hour, 30 minutes","Serves 8.",51,"2017-09-25 03:43:45"
52,2136,"2017-09-25 03:43:51","German Pork Burger","2 pounds ground pork 1 Tbsp Kosher salt 1 Tbsp ground juniper berries (optional) 1 Tbsp caraway seeds 1 Tbsp black pepper 1/4 cup chopped parsley 1/4 cup sour cream Vegetable oil Sauerkraut and whole grain mustard to top burgers Burger buns","Juniper berries are available whole in most good supermarkets, you'll need to crush them or grind them for this recipe. If you can't find juniper berries either omit them or substitute with 1/2 teaspoon of celery seeds instead. It will be a different flavor, but still good. If you don't eat pork, you can use ground beef instead.","1 Using your hands, mix in the salt, ground juniper berries, caraway seeds, and pepper in with the ground pork. Mix in the chopped parsley and sour cream. 2 Form into patties, anywhere from 1/4 pound to 1/2 pound each. 3 Heat a teaspoon of oil in a frying pan on medium heat. Add the burger patties to the pan, and cook slowly, 4 to 5 minutes each side, until the interior of the burgers reaches a temperature of 155°F. Alternatively, cook on a grill on medium heat, 4-5 minutes each side, until the burgers are cooked through. 4 Remove the burgers from the heat and toast the buns on the pan or grill. Top each burger with a dollop of whole grain mustard and a sprinkling of sauerkraut.","My father turned to me the other day and remarked, “I like anything made with pork.” No duh dad. With a name like Bauer, what do you expect? The man practically has sauerkraut juice running through his veins. Here is a burger that does my daddy proud. We call it German not because they make them this way in Germany (who knows?) but because of the ingredients often found in many German dishes—caraway seeds, ground juniper berries, black pepper, sour cream, and of course, pork. Oh yes, and you top it with grainy mustard and sauerkraut. Any more German and this burger would be wearing lederhosen. This is one hellava burger, the kind that makes you close your eyes and smile while you eat it. The kind that makes you want to steal a bite from your dad’s plate when he isn’t looking and you ate yours too fast and finished before he did, but you don’t because you know better than to get between your dad and the food he loves. Enjoy.","Elise Bauer",,"Juicy burger made with ground pork, seasoned with caraway seeds, juniper berries, pepper and sour cream, topped with mustard and sauerkraut.","Elise Bauer","Juicy burger made with ground pork, seasoned with caraway seeds, juniper berries, pepper and sour cream, topped with mustard and sauerkraut.",,,"Serves 4-6.",52,"2017-09-25 03:43:51"
53,2139,"2017-09-25 03:44:02","Bavarian Sauerkraut","1 16-oz can or jar of sauerkraut (best is fresh sauerkraut in jars, found in refrigerated section of grocery store) 1 cup white wine 1/2 cup chopped onion 1/2 cup peeled and chopped apple 10 juniper berries, cracked Salt and pepper 1 Tbsp olive oil",,"Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.","One of our favorite side dishes is hot sauerkraut, delicious served with pork or bockwurst – a mild German sausage. You can also make a sandwich with toasted or grilled dark rye bread, melted Jack, havarti, or Muenster cheese, the sauerkraut, and avocado.","Elise Bauer",,"Classic sauerkraut recipe with chopped apple and juniper berries.","Elise Bauer","Classic sauerkraut recipe with chopped apple and juniper berries.","5 minutes","40 minutes",,53,"2017-09-25 03:44:02"
54,2214,"2017-09-25 03:45:32","Jamaican Rice and Peas","2 Tbsp vegetable oil 1/2 yellow onion, chopped 4 garlic cloves, chopped 2 cups long-grain rice 1 teaspoon salt 1 teaspoon grated fresh ginger 1 cup water 1 cup chicken stock (or vegetable stock for vegetarian option) 2 cups coconut milk 1 15-ounce can kidney beans, rinsed and drained 2 teaspoons dried thyme 1 whole Scotch bonnet chile (can substitute a whole habanero) Lime (optional)","The chile is cooked whole with the rice and is there just for a bit of flavor. It doesn't make the rice hot at all, as it stays whole and you discard it at the end.","1 Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges. 2 Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often. 3 Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover. 4 The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)","When doing research for our recent Jamaican goat curry recipe, what came up most often as an accompaniment was something those from Jamaica call “rice and peas”. (Several commenters suggested this dish too.) Traditionally the “peas” are pigeon peas, often substituted with kidney beans (which is what we are using). The rice is cooked in coconut milk. Oh my gosh. This is one of those I-can’t-wait-to-make-it-again dishes. Think of it as a Caribbean version of a Cajun red beans and rice. Our version is a little different from the traditional rice and peas in that we sauté onion and garlic to start the recipe, then add a little fresh grated ginger for added zing. Serve it with curry, roasted meats, jerk chicken or all by itself. The rice is especially good with a little lime juice sprinkled on to serve.","Elise Bauer",,"Long grain rice, cooked in coconut milk with beans, a favorite side dish of Jamaica.","Elise Bauer","Long grain rice, cooked in coconut milk with beans, a favorite side dish of Jamaica.",,,"Serves 6-8.",54,"2017-09-25 03:45:32"
55,2215,"2017-09-25 03:45:37","Jamaican Goat Curry","1/4 cup vegetable oil 6-8 Tbsp curry powder 1 Tbsp allspice (see step 1) 3 pounds goat (can use lamb or beef if you can't find goat) Salt 2 onions, chopped 1-2 habanero or Scotch bonnet peppers, seeded and chopped A 2-inch piece of ginger, peeled and minced 1 head of garlic, peeled and chopped 1-2 15-ounce cans coconut milk 1 15-ounce can of tomato sauce or crushed tomatoes 1 Tbsp dried thyme 3-4 cups water 5 Yukon gold potatoes, peeled and cut into 1-inch chunks",,"1 Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it. 2 Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes. 3 Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant. 4 Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.) 5 Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes. 6 Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. 7 Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it. 8 You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry. The stew is better the day after, or even several days after, the day you make it. Serve with Jamaican rice and peas, a coconut rice with kidney beans.","Goat meat is the best! Please welcome Hank Shaw as he takes us through a wonderfully spicy way to prepare goat. ~Elise “What are we going to do with this goat?” Elise asked. Her acupuncturist Steve had given her an entire front shoulder of a goat from a local farm. Why not goat curry? It was one of my favorite Jamaican foods growing up in New Jersey, along with those awesome meat patties the street hawkers would sell on corners in New York City. Rich, filling and spicy, goat curry (often made with beef back then, when goat was a little harder to find in NYC) was just as good on a hot day as a cold one. Turns out this is one of the great dishes of Jamaica, along with jerk chicken. No matter which meat you use, the long-simmered stew makes great use of tough cuts of meat, or those with bones in them. Definitely use goat if you can find it – look in ethnic markets, especially a halal market if your town has one – but the dish works fine with lamb, too. Substitute beef if you’d rather. You need to know that Jamaican curry powder is different from Indian curries, although they tend to have most of the same ingredients: turmeric, coriander, cumin, mustard, cayenne and the like. Jamaican curry is heavier on the allspice, so if you cannot find the real stuff, mix in some allspice with regular curry powder. Is this stew spicy? You bet, but it’s not so fiery as you might think. We used one habanero chile, and I could barely detect the heat – although Elise could taste it. If you are into hot food, you could use as many as 4-5 habaneros here. Time is your friend with goat curry. While it’s good freshly made, the stew deepens over time and is actually better several days afterward. It will last for a week or so in the fridge, so make a batch big enough to feed the Jamaican bobsled team and eat it for your lunches during the week.","Hank Shaw",,"Slow-cooked, falling-off-the-bone tender goat stew in a Jamaican curry with allspice.","Elise Bauer","Slow-cooked, falling-off-the-bone tender goat stew in a Jamaican curry with allspice.","30 minutes","3 hours","Serve 8-12",55,"2017-09-25 03:45:37"
56,2216,"2017-09-25 03:45:42","Jerk Chicken","1/2 cup malt vinegar (or white vinegar) 2 Tbsp dark rum 2 Scotch bonnet peppers (or habaneros), with seeds, chopped 1 red onion, chopped 4 green onion tops, chopped 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped 2 Tbsp olive oil 2 teaspoons salt 2 teaspoons freshly ground black pepper 4 teaspoons ground allspice 4 teaspoons ground cinnamon 4 teaspoons ground nutmeg 4 teaspoons ground ginger 2 teaspoons molasses 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise 1/2 cup lime juice Salt and pepper Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.",,"1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth. 2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight. 3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. 4a Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. 4b Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice. Serves 6 to 8. Recipe adapted from several sources, including Bon Appetit magazine.","I recently had the jerk chicken at a local Davis hangout, the psychedelically inspired Delta of Venus. The place looks a bit scruffy, but my oh my is their jerk chicken good. And hot. My meal there led me to do some research on jerk preparations. Jerk seasoning, if you are unfamiliar with it, is based on two main ingredients – Scotch Bonnet chili peppers (or habaneros) and allspice, and is how they like to cook chicken in Jamaica and throughout the Caribbean. The following recipe we cooked up isn’t as scorching as the Delta of Venus’, but it is still plenty spicy, and great the next day in a chicken salad. Serve with rice (to spread out the heat) and a very large glass of cold beer. Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments.","Elise Bauer",,"Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice.","Elise Bauer","Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice.",,,,56,"2017-09-25 03:45:42"
57,2307,"2017-09-25 03:47:25","How to Make Preserved Lemons","8-10 lemons (Meyer if you have them) 1/2 cup to 1 cup of kosher salt Extra fresh squeezed lemon juice, if needed Sterilized quart canning jar","We use Meyer lemons for making preserved lemons because we grow them and because they are milder than Eureka lemons (the regular lemon you buy at the store), they work beautifully preserved this way.","1 Put 2 tablespoons of kosher salt at the bottom of your canning jar. 2 Rinse and scrub clean the lemons. With each lemon, cut off any stems. Cut off 1/4-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Then make another cut the same way, as if you were cutting the lemons into quarters, but not all the way through. 3 Gently pull open the lemons and sprinkle well with kosher salt, inside and out. 4 Put the prepared lemons in your canning jar and press them down so that their juices come out and rise to the top. Pack the jar with lemons, making sure that they are covered with juice. Add more juice if needed, and add a couple more tablespoons of kosher salt to the top. 5 Close the lid to the jar and let it sit at room temperature on the counter for a few days. Turn the jar upside down every so often. After a few days put the jar of lemons in the refrigerator for at least 3 weeks, until the rinds of the lemons soften. Turn the jar upside down occasionally while storing in the refrigerator. 6 To use preserved lemons in cooking, remove one from the jar and rinse it to remove the salt. Discard any seeds. Remove the pulp. Thinly slice or chop the preserved lemon rind to use in a recipe. Preserved lemons can be stored in the refrigerator for up to 6 months. Note: Experiment with adding spices to the preserved lemons—cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, peppercorns.","Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It’s quite easy to do, though takes at least three weeks before the lemons are ready to use.","Elise Bauer",,"Preserved lemons recipe. Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.","Elise Bauer","Preserved lemons recipe. Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.","20 minutes",,,57,"2017-09-25 03:47:25"
58,2345,"2017-09-25 03:48:23","Zucchini and Spinach Gratin","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","The recipe calls for bacon and I think it's an important flavor component. For those of you who don't eat pork, or meat, you can substitute butter and or olive oil (a couple tablespoons) to sauté the onions.","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.","Another week, another refrigerator drawer filled to the brim with garden zucchini. Sound familiar? To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom’s summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown. Zucchini has never tasted so good. I think the bacon might have something to do with it. And maybe the Parmesan. And the onions, and garlic. Okay, everything. The combination is perfect. The recipe looks more involved than it is. Most of the time is in the baking or in the allowing the zucchini and spinach to drain excess moisture. The hardest part is grating the zucchini (a breeze if you have a food processor) and the Parmesan. The trick to a successful recipe is squeezing out as much moisture as you can from the zucchini and spinach. Tossing the zucchini with salt and allowing it to drain for half an hour will help draw out a lot of its moisture. If you don’t do this I’m guessing that you might end up with something that is too loose, with too much moisture for the eggs to do their work as a binder. Best part? The recipe uses two whole pounds of zucchini! Which in our case should use up at least a day or a day and a half’s worth of garden produce. Enjoy. ;-)","Elise Bauer",,"Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.","Elise Bauer","Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.","40 minutes","1 hour","Serves 4 to 6.",58,"2017-09-25 03:48:23"
59,2393,"2017-09-25 03:49:45","Chipotle Burger","1 1/2 pounds ground beef 1/3 cup grated onion 2-4 chipotle peppers (from a can of chipotle chili peppers in adobo), depending on how much chile heat you like, minced, plus 1 Tbsp of the adobo sauce 1 teaspoon Kosher salt 1 teaspoon ground cumin 1 teaspoon black pepper 6 hamburger buns 6 slices jack cheese 2 avocados, sliced Chipotle hot sauce to taste (we use Tabasco brand) 1/3 cup chopped cilantro, for garnish 2 poblano chile peppers, roasted, seeded, peeled and sliced (optional)* * Optional step for roasted poblanos. Coat the poblanos with a little oil and grill or broil them until they are blackened on all sides. Alternatively, you can take the plain, un-oiled peppers and place them directly on a gas stovetop burner, turning them as needed, until they are blackened on all sides. Place the blackened peppers in a covered bowl for 15 minutes or so to steam. Peel off the charred skin and remove all the seeds. Slice into thick ribbons and toss with a little vegetable oil and salt and set aside.",,"1 Mix the ground beef, grated onion, minced chipotles, the adobo sauce, salt, cumin and black pepper together in a large bowl. Mix gently, just until the ingredients are combined. Do not over-mix or the burgers will be tough. 2 Form 4-6 patties from the burger mix, about 1/4 pound to 1/3 pound each. Tip: form the patties with a little indentation in the center and as they cook the patties won't bulge as much in the center. 3 Grill the burgers over medium-high heat (with the grill lid down) until done, about 6-7 minutes per side, depending on how hot your grill is. Cook until the internal temperature is 140°F for medium rare, or 160°F for well done. When the burgers are almost ready, place a slice of jack cheese on each patty and close the grill lid. The cheese should melt in a little over a minute. 4 If you want toasted burger buns with your burgers, toast them after you've flipped the burgers. Watch that the buns don't burn; when they are lightly toasted move them to a tray near the grill. When the burgers are ready, place them on the buns. Top with slices of avocado, then some of the roasted poblanos (if using) a little cilantro and hot sauce.","Happiness is … finding a half-full can of chipotle chilies in adobo in the fridge, when you have burgers to grill! These smoked red jalapeños add pizzaz to almost anything grilled. Fold minced chipotles into your burger mixture, form patties and grill. Top the burgers with melted jack cheese, sliced avocados, and a little cilantro. If you want even more heat, double down and add strips of roasted poblano chilies. Have a safe and fun Fourth of July! ~Elise","Elise Bauer",,"A hamburger flavored with chipotles in adobo, cumin and onion, served with jack cheese and avocados.","Elise Bauer","A hamburger flavored with chipotles in adobo, cumin and onion, served with jack cheese and avocados.","15 minutes","20 minutes","Serves 4-6.",59,"2017-09-25 03:49:45"
60,2420,"2017-09-25 03:50:23","Pinto Beans with Bacon and Jalapeños","1 Tbsp olive oil, grapeseed oil, or canola oil 2 to 3 whole jalapeño chile peppers 2 to 3 thick-cut slices of bacon 2 cups of chopped onion 2 medium clove of garlic, minced 4 cups of cooked pinto beans (2 15-ounce cans, rinsed and drained) Salt 1/2 cup, loosely packed, chopped fresh cilantro",,"1 Heat oil in a medium skillet on high heat. Put the jalapeños in the pan and stir to coat with the oil. Let cook, turning occasionally, on all sides, until all sides are nicely browned (about 10-15 minutes, depending on how hot your burner is). Remove from pan. Cut away and discard the stem, core, seeds, and veins. Coarsely chop the remaining jalapeño flesh. 2 While the jalapeños are cooking, cook the bacon slices on medium low heat in a large skillet, until crispy. Remove bacon from the pan to a paper towel-lined plate. Pour off (do not discard down the drain!) all but 2 tablespoons of bacon fat. 3 Add the chopped onion to the pan with the bacon fat. Increase the heat to medium high and cook until translucent and lightly browned. Add the minced garlic and cook a minute more. While the onion is cooking, chop the cooked bacon. 4 Add the cooked beans, chopped bacon, and the chopped jalapeños to the pan and stir to mix. Sprinkle with salt. Serve with chopped fresh cilantro, and steak and salsa.","A family favorite meal around here is steak, salsa, and beans, often served with some warmed fresh corn tortillas on the side. Usually the beans for this ensemble are refried beans, but this week we decided to serve the beans whole, and dress them up a bit with pan roasted jalapeños, onions, and bacon. So good! And quick and easy too. Sprinkle with fresh chopped cilantro to serve.","Elise Bauer",,"Pinto beans with sautéed onions, bacon, and pan roasted jalapenos.","Elise Bauer","Pinto beans with sautéed onions, bacon, and pan roasted jalapenos.","5 minutes","25 minutes","Serves 4-6.",60,"2017-09-25 03:50:23"
61,2490,"2017-09-25 03:51:44","Grilled English Peas","Fresh English or shell peas, in their pods Olive oil Kosher salt Balsamic vinegar (optional) A few fresh mint leaves, thinly sliced (optional)","Look for young, fresh peas to grill. If the peas are too old, they will take too long to cook on the grill.","1 Prepare your grill for high, direct heat. 2 Place a handful of peas into a bowl and drizzle olive oil over them. Sprinkle generously with kosher salt. Toss to coat with oil and salt. 3 Place peas on hot grill, arranged in a way so that they don't fall through the grill grates. Grill a few minutes on each side, so that the peas are well charred, and sufficiently cooked so that the peas are tender inside. 4 Remove to a bowl and drizzle with a little balsamic and toss with a little mint if you want. Eat like edamame. Plop the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.","Are you familiar with edamame, the salty soybeans often served at Japanese restaurants? I became addicted to them when I lived in Japan years ago; they’re the Japanese version of bar nuts, almost always served at bars there, with beer. You eat them by putting the pod in your mouth, closing your teeth, and pulling out the pod which releases the salty beans to eat. (Trader Joe’s carries them, by the way.) This recipe is sort of like an English pea version of edamame, that you grill. Okay, yeah it’s a stretch, but you eat them like edamame. You take fresh English peas, toss them with olive oil and salt, and then grill them until they are lightly charred on the outside and steamy soft on the inside. Then when you eat them, you scrape up some of that smokey, charred, salty flavor, while the peas pop into your mouth. If you want to add to this symphony of flavors, you can sprinkle some balsamic and chopped mint on the peas before eating. The trick is to make sure you are starting out with fresh, relatively young peas, the kind that would cook up in a couple of minutes if you boiled them. The first time I made these I used what turned out to be tough old peas. Even when I tried boiling them for 20 minutes they were still tough. Grilling for a few minutes obviously didn’t work any better than boiling them. The next time I tried this I used greener, fresher, apparently younger peas. They grilled up perfectly. I grilled a half pound of peas and ate them all happily, by myself. Could easily have eaten another half pound. Many thanks to my friend Kerissa for the idea, who got it from our friend Peg, who got the idea from her friend Elaine. Thank you all!","Elise Bauer",,"Fresh English peas, in their pods, slathered with olive oil, sprinkled with salt, and grilled. Eat like edamame.","Elise Bauer","Fresh English peas, in their pods, slathered with olive oil, sprinkled with salt, and grilled. Eat like edamame.","10 minutes","5 minutes",,61,"2017-09-25 03:51:44"
62,2495,"2017-09-25 03:51:58","Angels on Horseback","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","Canned shucked oysters can be found in the refrigerated section of the grocery store and work well in this recipe.","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.","Have you ever heard of angels on horseback? Hank Shaw shares his recipe for this classic appetizer. ~Elise I first encountered this dish when I moved to Long Island in the late 1980s. It was at a wedding I attended with my girlfriend DeDee, and it was one of those classic Long Island weddings, with all the glass clinking to make the couple kiss at awkward moments, a thicket of big hair, and so much Billy Joel music I had to listen to the Dead Kennedys for a week afterward to recover. I had a blast, but what I remembered most was this odd appetizer of an oyster, wrapped in bacon and squirted with lemon juice. I asked the waiter what it was called and he said, “It’s an angel on horseback,” as if I was a moron for not knowing. I later learned that angels on horseback – also done with scallops and sometimes called “devils on horseback” – was a de rigeur Long Island party food at the time. I can tell you that even now it remains an awesomely tasty dish: Briny, minerally oysters just barely cooked, surrounded by smoky bacon and lightened with the zing of fresh lemon juice; I later switched to lime juice, because I like it even better. Make a lot of these, especially if you can find small oysters, like the Olympias of Washington state. Basically you want oysters of a size that you’d eat raw – this is supposed to be a one-bite dish, after all. I’ve used pre-shucked oysters for this many times, too, so just look for the small ones. I’ve never seen a crowd eat fewer than 3 per person of these, and 4 per person is pretty safe. Personally, I’ve put away a baker’s dozen before, which, I think, either makes me a bona fide angel… or just a glutton.","Hank Shaw",,"Angels on horseback, a British appetizer made with oysters that have been wrapped in bacon and cooked.","Elise Bauer","Angels on horseback, a British appetizer made with oysters that have been wrapped in bacon and cooked.","10 minutes","20 minutes","Serves 4.",62,"2017-09-25 03:51:58"
63,2507,"2017-09-25 03:52:12","Chili Dog","1/2 pound bacon, cut into small pieces 1 large onion, chopped 2 pounds ground beef 4 chopped garlic cloves 16 ounce can of tomato sauce 1 cup beef broth 2 Tbsp molasses or honey 2 Tbsp sweet paprika 1 Tbsp ground cumin 1 Tbsp chili powder 1 teaspoon cayenne (optional) Salt As many hot dogs as you have people to serve Buns for the hot dogs Chopped red onion, for garnish Shredded cheddar (or jack) cheese, for garnish","The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.","1 Make the chili first. Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown. Add in the ground beef and stir in well. Cook this, still over high heat and stirring occasionally, until the beef is browned. This will take a few minutes. When the beef is about halfway browned, toss in the chopped garlic and mix well. 2 Once the beef is well browned, add the tomato sauce, molasses and beef broth. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can of course add much more cayenne or chili powder if you like things really spicy, but it’s best to taste first and then add more. 3 Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry. 4 Grill your hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with vegetable oil or butter before grilling if you’d like. Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!","Whoever invented the chili dog, a hot dog in a bun smothered with chili and sprinkled with cheese and onions, should be given a medal. Messy, spicy, filling, did I say messy? Some claim that you can actually eat it with your hands. Maybe, if it’s right off the grill, and you don’t have much chili on it, and the bottom is wrapped in foil or wax paper. If you do attempt such a thing, for goodness sake don’t wear white. I personally have never had much luck with these without utensils, and even then if I’m thinking ahead I’ll tuck a paper napkin in my shirt. Chili dogs are great for summer cookouts; you can make the chili ahead and all you have to do is grill the hot dogs and buns long enough to get some char marks. They cook up quickly and can feed many, and happily, and are perfect with a tall glass of lemonade, or a frosty beer.","Elise Bauer",,"American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.","Elise Bauer","American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.",,,,63,"2017-09-25 03:52:12"
64,2510,"2017-09-25 03:52:28","Jamaican Jerk Burgers","2 teaspoons white vinegar 1 Tbsp water 1/2 Scotch bonnet or habanero chili pepper, seeds removed, minced 1/2 cup chopped green onion, including greens 2 cloves garlic, chopped 1 Tbsp fresh thyme 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon molasses 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds ground beef, at least 16% fat 2 cups shredded cabbage 1/4 cup chopped red onion Pinch of chopped thyme 3 Tbsp mayonnaise 2 Tbsp of orange juice or lime juice (if using lime juice add a teaspoon of sugar) 1 teaspoon of grated orange or lime zest Salt and freshly ground black pepper to taste","Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk mixture.","1 In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili, garlic, and green onion. Mix ingredients together in a bowl. 2 Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.) 3 In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper. 4 Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan. Serve burgers topped with coleslaw, with or without hamburger buns.","Looking for a way to spice up a summer barbecue? Try these hamburger patties, seasoned with a homemade Jamaican jerk spice mixture of Scotch bonnet peppers, allspice, thyme, cinnamon, nutmeg, green onions, and garlic. Scotch bonnets, or their habanero cousins, are insanely hot, so you don’t really need much, half a 1 1/2-inch long pepper, seeds removed. Some people substitute jalapenos, but the flavor really is different, so I would stick to Scotch bonnets or habaneros if you can get them. Cool off the chili heat with a citrus, mayo-based coleslaw. The oil in the mayo helps to absorb the spicy chili, to take the edge of the heat.","Elise Bauer",,"Spice up your hamburger with the feisty flavors of Jamaican jerk, habanero, allspice, cinnamon and ginger. Served with a citrus coleslaw.","Elise Bauer","Spice up your hamburger with the feisty flavors of Jamaican jerk, habanero, allspice, cinnamon and ginger. Served with a citrus coleslaw.",,,"Makes 6 burgers.",64,"2017-09-25 03:52:28"
65,2512,"2017-09-25 03:52:30","Grilled Wild Salmon with Preserved Lemon Relish","One whole (4 pounds) or half (2 pounds) of a wild-caught salmon, gutted, cleaned, skin on, scales removed Olive oil Fresh squeezed lemon juice Relish Ingredients 2 whole preserved lemons, rinsed of excess salt, seeds removed, chopped 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill 1/4 cup chopped shallots 1 teaspoon olive oil 1/2 teaspoon lemon juice Ground black pepper","Preserved lemons are lemons that have been preserved in salt. They are used often in Moroccan cooking. You can get them at specialty markets, or you can make them yourself. If you do not have access to preserved lemons, for this recipe you can use the grated zest from 2 lemons and 2 Tbsp of lemon juice instead.","1 Prepare relish. Combine all relish ingredients into a small bowl. 2 Preheat grill for indirect heat. 3 Check to make sure the scales have been removed from the salmon's skin. If scales remain, use edge of a large spoon, scrape against the sides of the fish, in the direction of tail to head, to remove any fish scales that may still be on the fish. (Best to work over a sink, as the scales tend to fly all over the place.) Rinse fish with cold water and pat dry. 4 Put 1-inch deep, diagonal cuts in sides of the salmon, spaced 1 1/2 to 2 inches apart. Stuff the cuts well with relish. Stuff cavity with relish. (Note that if this uses up all of your relish, you may want to make another batch of it to serve alongside the fish.) Squeeze some lemon juice over the fish. Rub olive oil generously all over the fish (this will help keep it from sticking to the grill grates). Tie up the fish with kitchen string, to help hold it together while grilling. 5 When the grill is good and hot, oil the grill grates. (Use tongs to spread oil over the grates with a folded up and oil-soaked paper towel.) Grill on indirect heat (away from coals or not directly over flame) for 20-30 min, turning half way. Try to keep the grill temperature at 350°F-375°F. Use a meat thermometer to test the fish, inserted into the deepest part. The fish is done when the internal temperature of the fish is 130°F. If the skin comes off when you flip the fish, or when you remove the salmon from the grill, don't worry about it. Just peel it off before serving. Serve with remaining fresh relish. A 2 lb half-whole salmon will serve 4.","My father walked through the door the other day with half of a fresh whole wild salmon, announcing to me that he would like me to grill it. Sure dad! When someone presents truly fresh fish to you, there really isn’t a “save it for another day” option. The thing to do is to keep it chilled and cook it as soon as you can. Save for tomorrow? Fuggetaboutit. Fresh fish should be cooked the day you get it. Now, according to my favorite grilling experts, Andrew Scholss and David Joachim (Mastering the Grill, excellent book, must have if you are into grilling), wild salmon is great to grill whole, and easier to do so than farmed salmon, because it tends to be thinner, easier to cook through without getting dried out on the edges. I packed this salmon with chopped preserved lemons, parsley, dill, and shallots, and grilled it on our gas grill. It was outstanding. One of the best salmon meals we’ve ever had. Leftovers great the next day with bread and butter pickles. Note, we often get our fish from Whole Foods, and unless you specifically ask for it, they sometimes forget to remove the scales before they hand you the fish. (This is not just in Sacramento, I’ve heard complaints from a friend in Boston too.) Bad, bad, bad, on the part of Whole Foods or any fish monger. You really shouldn’t have to ask, this should be done for you. But, in case it isn’t, you’ll want to remove the scales yourself before cooking the fish. No cooked grilled fish photo this time. Got too dark. The photos were hideous. You’ll have to trust me on this one.","Elise Bauer",,"Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.","Elise Bauer","Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.",,,"A whole 4 pound salmon will serve 8.",65,"2017-09-25 03:52:30"
66,2514,"2017-09-25 03:52:39","Rosemary Chicken Skewers with Berry Sauce","For the chicken: 4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off 2 tablespoons of chopped, fresh rosemary 1/4 cup of dry white wine or vermouth 1 teaspoon of pepper 2 tablespoons of olive oil For the sauce: 1 3/4 cup of fresh or frozen blackberries or boysenberries 1 tablespoon of apple cider vinegar 2 tablespoons of red currant jelly (or berry jam or jelly) 1/4 teaspoon of ground nutmeg",,"1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour. 2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt. 3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest. 3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest. 4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp. 5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency. Plate the skewers and spoon the sauce over the chicken. Serve immediately.","Please welcome guest author Garrett McCord, who grilled these chicken skewers with me the other day to rave reviews from the ‘rents. ~Elise I’ve always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They’re all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven? Elise and I found the inspiration for this recipe in a tattered old cookbook; it needed a quite a bit of tweaking but we finally nailed it. The sweet sauce really makes the rosemary pop on these summer time chicken skewers. Believe me, we were sopping up this marinade with bits of watermelon, lettuce, strawberries, anything we could get our hands on.","Garrett McCord",,"Rosemary marinated chicken skewers, grilled or broiled, and served with a blackberry sauce.","Elise Bauer","Rosemary marinated chicken skewers, grilled or broiled, and served with a blackberry sauce.",,,"Serves 4",66,"2017-09-25 03:52:39"
67,2520,"2017-09-25 03:52:56","Honey Mint Glazed Chicken","1/4 cup white vinegar 1/4 cup olive oil 1 4-5 pound chicken, cut into parts Salt Freshly ground black pepper 1/2 cup honey 2-3 Tbsp water 1/2 cup chopped fresh mint (or 2 Tbsp dried mint)",,"1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour. 2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken. 3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.","Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It’s just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time. When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.","Elise Bauer",,"Grilled chicken pieces, marinated first, then glazed with a simple fresh mint and honey glaze.","Elise Bauer","Grilled chicken pieces, marinated first, then glazed with a simple fresh mint and honey glaze.",,,"Serves 6.",67,"2017-09-25 03:52:56"
68,2528,"2017-09-25 03:53:18","Chipotle Grilled Chicken with Avocado Sandwich","3 Tbps olive oil 1 Tbsp lime juice 1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want) 1 pound boneless skinless chicken breasts (about 2 breast halves) 4 small slices of Monterey Jack cheese 4 sets of hamburger buns 1 avocado, peeled, seeded and sliced Iceberg or lettuce of preference Mayonnaise",,"1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder. 2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. 3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. 4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.","We were, until recently, a family of non-grillers. While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we would tend to stay inside and think of what we could make for dinner that didn’t use the stove or oven. The problem is that Sacramento summers start early and go on forever, and cold food just gets tiring after a month or two. Which is why I brought home a grill a few weeks ago. Today’s grill experiment was this chipotle grilled chicken with Monterey Jack cheese and avocados on hamburger buns. I loved it, as did my guinea pig recipe testers Molly and David. By the way, I know there are probably some mayo haters out there. I tried it without mayo, and it was too dry. If you don’t like mayo, then mash up the avocados into a guacamole. You need the creaminess of either the avocado or the mayo to balance the spiciness of the chile and the roughness of the grilled bun.","Elise Bauer",,"Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.","Elise Bauer","Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.",,,"Serves 4.",68,"2017-09-25 03:53:18"
69,2636,"2017-09-25 03:54:41","Broccoli, Chicken, and Almond Sauté","1/2 lb to 3/4 lb boneless skinless chicken breasts Kosher salt Olive oil Your favorite spice rub for grilling (optional) 1 lb broccoli florets 1/4 teaspoon chile flakes (more to taste) 1/3 to 1/2 cup toasted almonds, roughly chopped 1 teaspoon dark sesame oil Freshly ground black pepper","The amounts are estimates, adjust to your taste.","1 Put a 2 quart pot of salted water (about 1 Tbsp of salt) on to boil. While the water is heating, start the chicken cooking in the next step. 2 Place the chicken breasts in a bowl and sprinkle seasoning on all sides. Use at a minimum some salt. Or if you have a favorite spice rub, you can use that too. Heat a grill pan, or prepare a grill, for high, direct heat. (If you don't have a grill pan or grill, use a cast iron skillet, and only season the chicken with salt.) Rub some olive oil all over the chicken breasts. Grill the breasts for a few minutes on each side to get some nice char marks, then lower the temperature to low and leave on the grill until the breasts are just almost cooked through. They'll cook a little longer in the sauté pan, so they can still be a little pink in the middle at this point. Remove from pan or grill, set aside for a minute, then thinly slice. 3 Once the chicken has cooked and the water is boiling, add the broccoli florets to the salted boiling water. Allow the water to come back to a boil, and once boiling again, let cook for about 1 minute. Drain. 4 Heat a tablespoon of olive oil in a large sauté pan on high heat. Add the red chili flakes. Once the red chili flakes are sizzling, add the broccoli florets, sliced grilled chicken, and toasted almonds. Drizzle dark sesame oil over the broccoli and chicken, sprinkle with salt and freshly ground black pepper to taste. Toss and cook until all of the chicken pieces are no longer at all pink in the center, a minute or two. Serve immediately.","One of the things I love about cooking is how some ingredients, tossed together on a whim, can turn out unexpectedly well. Like two people meeting for the first time, instantly recognizing they will be friends forever (has that ever happened to you?) Dear broccoli, meet toasted almond, and her friends grilled chicken, sesame oil, and red chili flakes. You are all going to get along swimmingly. This was one of those what-can-we-put-together-for-dinner-with-what-we-have-on-hand meals that was a surprising success. We almost always have broccoli in the fridge, because it keeps well, and I could eat it practically every day without tiring of it. Toasted almonds are another well-loved pantry item—great for snacking, and good for you too. Boneless, skinless chicken breasts are usually not my favorite (give me bone-in, skin-on thighs any day), but they are wonderfully convenient when you want a quick meal. No fuss. The big “ah hah” with this dish? Broccoli and toasted almonds are meant for each other. With a little sesame oil and chili flakes, you don’t even need the chicken, so feel free to skip it if you want to go meatless with this one. But, it’s great with the chicken too.","Elise Bauer",,"Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.","Elise Bauer","Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.","10 minutes","20 minutes","Serves 4.",69,"2017-09-25 03:54:41"
70,2645,"2017-09-25 03:55:00","Chicken Salad with Roasted Bell Peppers and Toasted Almonds","4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart chicken stock 2 garlic cloves, finely chopped 1 cup unsalted, toasted almonds, finely chopped 1/2 large red onion, chopped 1/2 cup parsley, chopped 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed) 3 Tbsp sherry vinegar (can sub apple cider vinegar) 1/2 cup extra virgin olive oil Salt and pepper to taste",,"1 Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour. 2 While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine. 3 When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.","Now here’s a twist on a summer chicken salad. This one is inspired by the flavors of Spain, with roasted bell peppers, toasted almonds, garlic and parsley. Chicken breasts are first gently poached in chicken stock, to help the chicken hold on to flavor. (You can easily re-use the stock for another recipe, just boil it down for ten minutes before chilling.) Serve with lettuce, on bread for a sandwich, or just as a side. Great for a summer potluck or picnic. Enjoy!","Elise Bauer",,"A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.","Elise Bauer","A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.",,"40 minutes","Serves 6.",70,"2017-09-25 03:55:00"
71,2649,"2017-09-25 03:55:10","Crispy Chicken Skin Tacos with Habanero Salsa","Skin from a whole chicken or 5 chicken breasts or leg/thighs* Salt 1-2 habanero chiles, seeds removed and chopped 4 green onions, white and light green parts only 1/4 cup chopped cilantro 2 Roma or other plum tomatoes, seeded and chopped 3 Tbsp lemon juice 1/4 small head of iceberg lettuce, thinly sliced, sprinkled with cider vinegar and salt 1 avocado, seeded, peeled, and chopped More chopped cilantro and green onion for garnish 4 or more corn or flour tortillas (use corn tortillas if cooking gluten-free) *Pulling the skin off of chicken can be a little slippery, especially off of chicken legs. Get it started with your fingers, then grip the skin with a paper towel and pull.",,"  1 Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over. Once you have turned the chicken skins over, salt them. 2 While the skins are cooking, put the habaneros, green onions, cilantro, tomatoes, and lemon juice into a food processor. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl. 3 When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat. Then place them on a cutting board and cut them into strips. 4 Pour off all but a thin sheen of chicken fat from the pan (do not discard down a drain or you may clog your drain). Heat the tortillas in the pan over medium-high heat, turning now and then, until they air pockets develop and the tortillas soften. 5 Assemble the tacos. Place lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or green onion on the heated tortillas. Fold and eat.","Yes, we are evil. These tacos are evil. And the fact that we are telling you about them, and that you might get the crazy idea to make them too, means that we are definitely up to no good. Except that these tacos, made with crispy fried chicken skin as the star ingredient, are really really good. If they weren’t, we certainly wouldn’t risk ridicule and disdain by sharing them. But they are worth it, my friends. Truly they are. We even made them twice. First with leftover chicken skins from a recipe, then again with chicken we bought just for the skins because not surprisingly our grocer doesn’t sell straight chicken skins. How did these tacos come about? Leftovers and odds and ends. Hank and I were refining a recipe for Colombian chicken soup (great recipe by the way), and we had leftover chicken skins, and leftover habanero sauce. Hank can not resist frying leftover fat (pork fat, turkey skins, chicken skins, even pie dough) to snack on. (He’s more evil than I.) Lunch time was beckoning and the soup needed at least another hour to cook. So into some tortillas the fixings went, and an epiphany was born. Some of you reading this will think, “oh, mmm, chicken skin, my favorite part of fried chicken” and will have no trouble imagining how incredibly good crispy fried chicken skin could be in a taco. Some of you reading this may have the opposite reaction and may want to leave this site, vowing never to return. For those of you in the second camp, before we lose you forever, I ask you, do you like bacon? Because if you do, think of fried chicken skin as “chicken bacon”. They’re just tasty fried, fatty, salty bits. Warning. Something this good can’t possibly be good for you to eat every day. So don’t. It’s a treat. Enjoy!","Elise Bauer",,"Simple tacos made with crispy fried chicken skin dressed with a cilantro habanero salsa.","Elise Bauer","Simple tacos made with crispy fried chicken skin dressed with a cilantro habanero salsa.","10 minutes","25 minutes","Makes about 4 tacos",71,"2017-09-25 03:55:10"
72,2650,"2017-09-25 03:55:15","Chicken Paprikash","2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs Salt 2-3 Tbsp unsalted butter 2 pounds yellow onions, (about 2-3 large onions) Black pepper to taste 2 Tbsp sweet paprika, preferably Hungarian 1 teaspoon (or to taste), hot paprika or cayenne 1 cup chicken broth 1/2 cup sour cream","We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, if that's what you prefer. Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish.","1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root). 2 Brown the chicken pieces: Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan.   Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside. 3 Sauté the onions: Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.   4 Add the paprika and some black pepper to the onions and stir to combine. Let cook for a minute. 5 Add the chicken broth, place chicken on onions, cover and cook: Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.) 6 Remove chicken, stir in sour cream: When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce. Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)","Chicken, onions, butter, stock, paprika, salt, sour cream. That’s about it, and all you need for one of the best dishes on the planet, chicken paprikash. Uncomplicated. Unpretentious. So good you’ll be drinking the sauce. Cooks up quickly too. Serve it with noodles or dumplings (shown with spaetzle). We first posted a version of this recipe in 2006 and quickly learned that many people have a family favorite way of making chicken paprikash. The dish is a tradition of Hungary (spelled there “paprikas”), though we are not claiming that our version is traditional. Some people add tomatoes and peppers, some a lot more paprika, or more or less sour cream. Feel free to experiment with amounts to find what works best for your taste. And if you have a favorite way of preparing it, please let us know in the comments.","Elise Bauer",,"Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.","Elise Bauer","Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.","10 minutes","35 minutes","Serves 4-6",72,"2017-09-25 03:55:15"
73,2659,"2017-09-25 03:55:27","Keller’s Roast Chicken","One 4 to 4 1/2 pound chicken Kosher salt and freshly ground black pepper 6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel) 6 thyme sprigs 3 medium-sized rutabagas (also called ""swedes""), ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 3/4-inch wedges 2 medium-sized turnips, prepared the same way as the rutabagas 4 medium-sized carrots, peeled and cut in 2-inch segments 1 small yellow onion, peeled, roots cut off but core kept intact (see the photos for Frenching onions), other end cut off and discarded, the onion then cut into quarters 8 small red-skinned new potatoes About 1/3 cup olive oil or grapeseed oil (Keller uses canola oil, we prefer olive or grapeseed oil) 4 Tbsp butter, room temperature (spreadable) A large (11-inch if you have it) cast-iron frying pan Kitchen string","The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends (and what we do) is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, we put it on a plate on the kitchen counter to come to room temp (about 70 degrees). Remove the neck and giblets from the cavity of the chicken before you set it out to come to room temp. (Save for stock.) Note that Keller's original recipe calls for a leek (to be cooked with the root vegetables), which we skip in our adaptation.","1 Preheat oven to 475°F. 2 Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.) 3 Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity. 4 Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together. 5 Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grapeseed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper. 6 Slather the chicken with oil and season well with salt and pepper. 7 Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken. Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. (Note that we added some extra sprigs of thyme to the top, probably because my dad forgot to add them to the vegetables! But it still worked.) 8 Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear. 9 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving 10 Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.","Thomas Keller is most known for his landmark 3 Michelin star restaurant, The French Laundry in Yountville, California. French Laundry food is famously exquisite, requiring an insane amount of preparation for each dish (if you’re curious about just how insane, check out Carol Blymire’s now retired French Laundry at Home blog in which she cooked her way through the restaurant’s cookbook.) A few years ago Keller launched another restaurant in the area, ad hoc, for patrons who wanted quality, without all the fuss. Home cooking, done incredibly well. Out of the restaurant came the cookbook, Ad Hoc at Home which made its way to our home last fall, and into my father’s hands. Now, normally my dad shows only a mild interest in the various cookbooks that come our way (unless it’s a cookbook featuring sauerkraut and pork, in which case he’s all over it), but this time, not only did dear old dad read the book cover to cover twice, but he enthusiastically tackled Keller’s roast chicken with root vegetables, cooked in a cast iron pan. (I’m guessing it’s because the recipe calls for rutabagas and turnips, dad’s favorite food group next to sauerkraut and pork.) But for whatever reason, it’s now the only way that dad will roast a chicken (at least for the last 5 months). The recipe may seem a little involved, but once you get the hang of it, it’s dead easy. The first time dad made it there was a bit of howling from the kitchen as he tried to get the wishbone out (of the raw whole chicken), or as he attempted to truss the chicken without the drumsticks slipping out of the string. But the results are just so darn good, he kept at it and now puts it together easily.","Elise Bauer",,"Whole roasted chicken, roasted on a bed of root vegetables in a cast iron pan. Easy one-pan roast chicken dish.","Elise Bauer","Whole roasted chicken, roasted on a bed of root vegetables in a cast iron pan. Easy one-pan roast chicken dish.",,,"Serves 4.",73,"2017-09-25 03:55:27"
74,2662,"2017-09-25 03:55:35","Chicken Prosciutto","2 lbs chicken cutlets Freshly ground black pepper 1 stick (1/2 cup) unsalted butter 8 whole fresh sage leaves 1/4 pound very thinly sliced prosciutto 2 eggs, beaten 8 thin slices Italian Fontina cheese (about 2 oz) Sauce: 1 cup dry white wine (like a Sauvignon blanc) 1 Tbsp minced fresh sage 1/2 stick unsalted butter, chilled",,"1 Pound chicken cutlets to 1/8-inch thickness: Put the chicken cutlets between two sheets of plastic wrap or wax paper and pound to an even thickness of about 1/8-inch. Sprinkle with freshly ground black pepper. 2 Fry sage leaves in butter: Melt butter in a large sauté pan on medium heat. Once the butter starts to foam, add the sage leaves to the pan and cook them for a minute or two, turning them half way through the cooking. Remove them from the pan. 3 Place fried sage leaf on each chicken cutlet and wrap with a thin layer of prosciutto. 4 Dip cutlets in beaten egg, cook in pan: Prepare a shallow bowl with the beaten eggs. Check that the foaming butter in the pan is golden and not browned. (If it has browned too much, start over with new butter, melting it until it foams.) Working in batches so that you don't crowd the pan, dip each prosciutto-wrapped chicken cutlet in beaten egg and place it in the pan. Cook them for a couple minutes on each side, until just cooked through. Remove from the pan. 5 Cover with slice of cheese, then broil: Preheat the oven broiler. Arrange the chicken cutlets on a baking sheet and cover each cutlet with a slice of cheese. Place under the broiler just until the cheese melts, about a minute. 6 While the chicken is under the broiler make the sauce: Pour out the butter from the pan. Increase the heat to high and add the wine to the pan, deglazing the pan. Boil the wine until it has reduced almost by half. Add the minced sage and cook for a minute longer. Stir in the chilled butter. Pour the sauce around the chicken cutlets to serve.","The first time I had this chicken prosciutto dish it was prepared by my friends Fritz and Leigh Anna who had found a recipe for it in a Dean & DeLuca cookbook. It’s a lot like a saltimbocca, but made with chicken cutlets instead of veal. The cutlets are layered with a butter fried sage leaf and wrapped in thin prosciutto. Then they are dipped in beaten egg, fried briefly, topped with fontina cheese, and broiled. Such a lovely presentation! Perfect for entertaining.","Elise Bauer",,"Chicken prosciutto! with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto.","Elise Bauer","Chicken prosciutto! with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto.","15 minutes","25 minutes","Serves 6-8",74,"2017-09-25 03:55:35"
75,2666,"2017-09-25 03:55:53","Chicken with Mango Chutney Sauce","2 lbs chicken thighs, bone in, skin on, trimmed of excess fat Olive oil Salt and Pepper 2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes Olive oil 1 medium onion, chopped (about 3/4 cup chopped onion) 1 garlic clove, minced 1 Tbsp chopped candied ginger (or fresh ginger) 2 Tbsp chopped raisins 1/2 teaspoon mustard seeds Scant pinch of red pepper flakes 4 Tbsp sugar 3 Tbsp white vinegar 1/2 cup water Salt to taste","This recipe calls for chicken thighs because the stronger flavor of the thighs works well with the chutney sauce. You can easily make this with all or any chicken parts. Just know that you'll need to cook breasts to 170°F.","1 Heat 1 Tbsp olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more. Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes. 2 While the chutney is cooking, cook the chicken. Preheat oven to 400°F with rack in the middle position. Coat the bottom of a roasting pan with olive oil. Rinse the chicken thighs in water, pat dry. Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper. Place chicken pieces in roasting pan. Cook in oven until the juices run clear when poked with a sharp knife, or when the internal temperature of the thighs is 180°F, about 30 minutes. If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. If your chicken pieces are extra large, after 30 minutes, lower the heat to 350°F and cook until the chicken pieces are cooked through. Remove chicken and roasting pan from oven. 3 Remove chicken pieces from roasting pan. Pour off rendered chicken fat, save for a teaspoon or so. (Do not pour down the drain or it will solidify and block your drain). Put mango sauce into the roasting pan with remaining chicken drippings. Spread the sauce over the whole bottom of the pan. Let sit for a few minutes to soften the drippings, then scoop up and place into a serving dish. Adjust seasonings. If too acidic, add more sugar. Add salt to taste. Serve chicken with mango chutney sauce and steamed rice or Spanish rice.","If I think about the way we most often eat chicken, it’s simply oven-roasted and served with mango chutney and plain rice or Spanish rice. There’s just something wonderful about the way the sweet and sour chutney balances the savory chicken. If you don’t have mango chutney on hand, you can easily make your own chutney-based sauce with a couple mangos, onions, ginger, spices, and some sugar and vinegar. An easy mid-week meal.","Elise Bauer",,"Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.","Elise Bauer","Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.","10 minutes","40 minutes","Serves 4.",75,"2017-09-25 03:55:53"
76,2672,"2017-09-25 03:56:14","Chicken Pasta with Thyme-Mint Cream Sauce","1 pound pasta, such as linguine or fettucini 2 Tbsp olive oil 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup of dry white wine 1/2 cup chicken stock 1 1/2 cups heavy whipping cream 2 Tbsp chopped fresh mint 1 1/2 Tbsp chopped fresh thyme 1 teaspoon lemon zest 2 teaspoons honey 1 teaspoon sherry vinegar or apple cider vinegar 1/2 teaspoon salt and more salt and freshly ground black pepper to taste",,"1 Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate. 2 Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again. 3 Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste. * Use a teaspoon of salt for every quart of water. Some people wait until the water is boiling to add the salt. Makes little difference to me. Just make sure you get the salt in the pasta water or your pasta will be tasteless. Serve immediately. Garnish with a little chopped fresh mint and thyme.","We tried this thyme mint cream sauce from another recipe and loved it so much I decided to make it with chicken and pasta. Great flavor combination, and the kicker is that by the time the pasta water has come to a boil and the pasta is cooked, everything else is ready too, making for a filling, tasty midweek meal.","Elise Bauer",,"Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.","Elise Bauer","Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.",,,"Serves 4-6.",76,"2017-09-25 03:56:14"
77,2675,"2017-09-25 03:56:22","Chicken Enchiladas Verdes","4 skinless chicken thighs, boneless or bone-in (about 1 1/2 pounds boneless or 1 3/4 lbs bone-in) 1 1/2 lbs tomatillos, papery husks removed, rinsed 4 serrano chile peppers, top cut off to expose interior and to remove stems 3 cloves garlic 1 cup white or yellow onion, chopped 1/4 of a whole white or yellow onion Salt 1 bunch cilantro, rinsed and chopped, stems included High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil 12 corn tortillas 3 Tbsp sour cream 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese","A shortcut for this recipe is to use already prepared bottled salsa verde (heat the sauce and add sour cream at the end) which should be available at any market that carries Mexican foods. Use 2-3 cups. You can also use rotisserie chicken instead of poaching your own. Packaged tortillas vary in their thickness and quality. Thicker corn tortillas will hold up better to the frying, softening, and dipping in sauce than thin ones, which can tend to fall apart.","1 Poach chicken thighs: Put chicken thighs in a medium sized saucepan and just cover with water. Add one clove of garlic that has been cut in half, 1/4 of an onion, and 1 teaspoon of salt to the water. Bring to a simmer, reduce the heat to maintain a very low simmer, and cook, covered, for 15 minutes, until the chicken is just cooked through. Remove chicken thighs to a separate bowl and let cool enough to touch. 2 Make tomatillo salsa verde: While the chicken is cooking, put the tomatillos and 3 serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat. Use a slotted spoon to transfer tomatillos and serrano chiles to a blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a third a cup of the chopped onion, and about 1/4 cup of chopped cilantro (packed). (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary. Pour sauce into a skillet, bring to a simmer and let simmer for 5 minutes. Then remove from heat. 3 Shred chicken meat, toss with salsa verde: Remove the cooked chicken meat from the bones (if using bone-in thighs). Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/3 to a 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little. 4 Soften the tortillas: Heat a tablespoon of oil in a frying pan on medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again. When the tortillas are heated through, remove them to a plate lined with paper towel. Add a little more oil to the pan, and add another couple tortillas. Continue to heat through and soften all of the tortillas. Note that if you are using just made homemade tortillas you can skip this step because the tortillas are already hot, softened, and ready to eat. 4 Roll up tortillas with chicken and sauce: Warm the oven to 200°F. Dip a tortilla in the salsa verde tomatillo sauce and place it on a casserole dish. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place in the casserole dish and repeat with all of the tortillas. Put into the warm oven to keep the enchiladas warm while you finish the sauce. 5 Add sour cream to salsa verde, pour over enchiladas: Heat the salsa verde sauce again until simmering, then remove from heat. Stir in the sour cream until well blended. Remove the warming enchiladas from the oven and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro. Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side.","The tomatillos in my garden are all ripening at once. Have you ever cooked with tomatillos? They look like little lanterns, with their green papery husks. Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are related to tomatoes (same family, different genus), but the taste is quite different. They are used to make the distinctive Mexican salsa verde or green salsa. In this chicken enchiladas recipe, the sauce is made with boiled tomatillos (you could also roast them), serrano chile peppers, and sour cream. The filling is made with shredded meat from chicken thighs; the deeper flavor of the dark meat holds up much better to the chile and tomatillo sauce than chicken breasts. I made these for dinner tonight and even the kid, my young nephew, went for seconds. Not a smidgen of sauce was left on any of our plates.","Elise Bauer",,"Chicken enchiladas with a salsa verde sauce made with tomatillos, serrano chile peppers, and sour cream. Served with chopped onion, Mexican cheese, and cilantro.","Elise Bauer","Chicken enchiladas with a salsa verde sauce made with tomatillos, serrano chile peppers, and sour cream. Served with chopped onion, Mexican cheese, and cilantro.",,,"Serves 4 to 6",77,"2017-09-25 03:56:22"
78,2683,"2017-09-25 03:56:43","Mango Chicken Curry","2 Tbsp vegetable oil 1 large onion, chopped (1 1/2 to 2 cups) 1/2 red bell pepper, chopped 2 garlic cloves, minced 2 Tbsp fresh minced ginger 2 Tbsp yellow curry powder 1/2 teaspoon ground cumin 2 mangos, peeled and diced 2 Tbsp cider vinegar or white vinegar 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream) 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces 1/3 cup golden raisins (optional) Salt and pepper Cilantro for garnish","Mangoes that are slightly unripe, on the firm side, will hold up better in this recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.","1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. 2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan. 3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check. 4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice. Garnish with cilantro.","Updated and revised Jan 2012. There’s something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn’t run out. Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it’s a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet. Or add a little more vinegar. The amounts are approximate, feel free to experiment.","Elise Bauer",,"Mango and chicken are a power combo. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.","Elise Bauer","Mango and chicken are a power combo. This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.","15 minutes","1 hour","Serves 6.",78,"2017-09-25 03:56:43"
79,2685,"2017-09-25 03:56:47","Chicken Marsala with Pancetta and Cream","1 Tbsp olive oil 2 oz pancetta (about one 1/4-inch thick slice), cut into 1/4 inch cubes 1/2 cup finely diced onion (or shallots) 1/2 cup flour for dredging 1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets Kosher salt Freshly ground black pepper 3/4 cup dry Marsala wine 6 Tbsp heavy cream Minced fresh flat-leaf parsley",,"1 Heat olive oil in a large skillet on medium high heat. Add the diced pancetta and cook until lightly browned and crisp. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan. Add the onions or shallots and cook until translucent and lightly browned (5 to 10 minutes for onions, if using shallots lower the heat to medium and cook a minute or two). Remove the onions from the pan, leaving the fat in the pan. Add the onions to the cooked pancetta and set aside. 2 Put flour on a shallow plate for dredging. Pat the chicken cutlets dry and sprinkle both sides with salt and pepper. Heat the skillet on medium high heat. You should have about 2 tablespoons of fat in the pan from the pancetta, if not add more olive oil to the pan. 3 When the fat in the pan is hot (test it to make sure by sprinkling a tiny bit of flour in the pan, it should sizzle), dredge a chicken cutlet in the flour on both sides, shake off the excess and place in the hot pan. Continue with as many cutlets as can fit in the pan without crowding. Sauté until just browned, on both sides. It should only take a minute or two. Cook all of the cutlets in the same way, adding more olive oil to the pan if necessary. Remove the cooked cutlets to a plate. 4 Pour off any excess fat. Add the Marsala to the hot pan to deglaze it, scraping up any browned bits. Let the Marsala boil away until it reduces by a quarter or a half and stir in the cream. Let boil until the sauce thickens. 5 Return the chicken cutlets, the pancetta and onions to the pan and turn to coat with the creamy Marsala sauce. Reheat for 1/2 a minute. Serve the cutlets with the sauce and a little freshly chopped parsley.","Chicken marsala is a classic Italian American dish that sounds fancy, and is perfect for a dinner party, but is also easy enough to make for a midweek meal. Traditionally it’s chicken cutlets dredged in flour and fried, served with a sauce made with a Marsala reduction. It often includes mushrooms. This recipe for chicken marsala is a favorite of my dad’s and is adapted from one he found in Fine Cooking magazine years ago. It doesn’t have mushrooms (though you could easily add them), and gets tons of flavor from Italian pancetta. Pancetta is a lot like bacon (but better!); it’s the same cut, but salt cured, not smoked. My father has been known to substitute bacon for the pancetta in this recipe, which also works, and is a little easier on the wallet. (According to him, “one can’t live on pancetta alone.”) He also sometimes switches out the Marsala for dry vermouth.","Elise Bauer",,"Chicken marsala recipe with breaded chicken cutlets in a Marsala wine, pancetta, and cream sauce. Photos and step-by-step instructions.","Elise Bauer","Chicken marsala recipe with breaded chicken cutlets in a Marsala wine, pancetta, and cream sauce. Photos and step-by-step instructions.","10 minutes","30 minutes","Serves 3-4.",79,"2017-09-25 03:56:47"
80,2696,"2017-09-25 03:57:20","Spicy Chicken Drumsticks","10 green onions (scallions), white and green parts, chopped 1/2 habanero or Scotch Bonnet chile (or 3 serrano chilies), seeded and chopped 2 Tbsp white wine vinegar 1 Tbsp fresh thyme 3 cloves garlic, chopped 1 1/4 teaspoon ground allspice 1 teaspoon kosher salt, plus more for additional seasoning 1/2 teaspoon freshly ground pepper 10 chicken dumsticks (3 1/2 lbs) Olive oil, grapeseed oil, or other high smoke point cooking oil",,"1 In a food processor, purée the green onions, chilies, vinegar, garlic, thyme, allspice, salt and pepper into a thick paste. 2 Put the drumsticks in a large bowl and coat with the chili paste. Let stand for 10 minutes. 3 Position the oven rack in the center of the oven and set the broiler to high. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt. 4 Broil chicken, turning once after about 10 minutes. Continue broiling until cooked through (juices run clear when poked with a knife tip) and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through.","We often cook all drumsticks or all thighs when we prepare chicken. We love the more flavorful dark meat and the fact that the chicken pieces all get done around the same time. The following recipe is based on one for jerk chicken that my father found in Fine Cooking magazine. Wonderful flavor and the drumsticks cook up quickly.","Elise Bauer",,"Spicy chicken drumsticks prepared with a Carribean jerk rub and then broiled.","Elise Bauer","Spicy chicken drumsticks prepared with a Carribean jerk rub and then broiled.",,,"Serves 5 to 6.",80,"2017-09-25 03:57:20"
81,2710,"2017-09-25 03:58:06","Coq au Vin","1/2 lb bacon slices 20 pearl onions, peeled, or 1 large yellow onion, sliced 3 lbs chicken thighs and legs, excess fat trimmed, skin ON 6 garlic cloves, peeled Salt and pepper to taste 2 cups chicken stock 2 cups red wine (pinot noir, burgundy, or zinfandel) 2 bay leaves Several fresh thyme sprigs Several fresh parsley sprigs 1/2 lb button mushrooms, trimmed and roughly chopped 2 Tbsp butter Chopped fresh parsley for garnish",,"1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces. 2 Brown the bacon: Heat a Dutch oven large enough to hold the chicken on medium high heat. Add the bacon pieces and cook them until browned. Use a slotted spoon to remove the cooked bacon and set aside. 4 Brown the chicken and onions: Keep the bacon fat in the pan. Pat the chicken dry with paper towels and season all sides with salt and pepper. Working in batches if necessary, add the chicken, skin side down, to the hot pan. Brown the chicken well, on all sides, about 10 minutes. Add the onions and garlic and cook a few minutes more. 5 Add chicken stock, wine, herbs, bacon, then simmer: Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 to 25 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard. 6 Make sauce with mushrooms: Add mushrooms to the remaining liquid and increase the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Add more salt and pepper to taste. Garnish with parsley and serve. 7 Serve: Serve with potatoes or over egg noodles. Peas make a good side for this dish.","Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. One tip in particular from Julia Child is to blanch the bacon slices first. We didn’t do this the first time we made it and the result was almost too salty. So, next time we blanched the bacon. It removes some of the saltiness from the bacon before you cook with it.","Elise Bauer",,"Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.","Elise Bauer","Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.",,,"Serves 6",81,"2017-09-25 03:58:06"
82,2713,"2017-09-25 03:58:21","Mom’s Cold-Season Chicken Soup","4 cups of homemade chicken stock Fat from the homemade chicken stock 1 yellow onion, peeled and chopped 2 carrots, sliced in 1/4-inch slices (about the same amount as onion) 2 celery stalks, sliced in 1/4-inch slices (about the same amount as the onion) 1 Tbsp fresh parsley leaves 1 Tbsp of chopped greens from a green onion (green part of the green onion) or chives 1/4 teaspoon poultry seasoning (ground sage and thyme) 1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne) Salt and freshly ground black pepper to taste",,"1 In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. 2 Add the 4 cups of stock. Bring to a low simmer. Cook until the carrots are just cooked through (about 5 to 10 minutes). Add the fresh parsley and green onion greens. Check seasonings (you will likely need to add more salt) and adjust to taste. Serve with (at least) day old crusty French bread.","Mom and dad are both sick this week with a “rotten cold” that is keeping them feeling pretty miserable – coughing, sneezing, grumpy, etc. Mom made a delicious chicken soup today with just chicken broth and vegetables, no chicken meat. It was so good, I just had to get the instructions down before I forgot. The most important thing of course is the chicken stock. If it all possible use chicken stock you’ve made from bones or backs (see chicken stock recipe.)","Elise Bauer",,"A light chicken bouillon soup recipe. Perfect for cold-season. Easy to digest!","Elise Bauer","A light chicken bouillon soup recipe. Perfect for cold-season. Easy to digest!","10 minutes","20 minutes","Serves 3 to 4",82,"2017-09-25 03:58:21"
83,2758,"2017-09-25 03:58:49","Filet Mignon with Red Wine Sauce","2-4 filet mignon steaks, 1 to 2 inches thick* Salt Canola or grape seed oil 3-4 Tbsp unsalted butter, divided 2 cups full bodied red wine (we used a favorite Zinfandel) Black pepper to taste *If you have thicker steaks, you can butterfly them and cook on the stovetop as directed here, or you can sear them on the stovetop and finish them in a 350°F oven for 10 minutes or more, until the center of the steaks are done to your liking.","As with any recipe that calls for a substantial amount of wine, use a wine that you enjoy drinking. The sauce in this recipe is just a concentrated version of the wine with some butter and pan juices. So, if you don't like the wine to start, it will not make a good sauce. Pick a wine you like.","1 Your steaks should already be trimmed of the tough silverskin. If not, cut away any gristly bits. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose. 2 Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with the canola or grape seed oil. Salt well. 3 Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high (depending on your stovetop, medium on a high BTU gas range is about medium high on most electric ranges). Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak. 4 Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. You can use the finger test to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium). Remove from the pan, loosely tent with foil and allow to rest while you make the sauce. 5 Pour the wine into the pan and turn the heat to high. Boil this furiously until it is reduced by 3/4, about 10 minutes. Add any juices the steaks have released while resting. Turn off the heat and wait until the wine has stopped bubbling. When it has, add the tablespoons of butter, one tablespoon at a time. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. Add salt to taste and serve the sauce with the steak. Sprinkle freshly ground black pepper over the meat when you serve it.","Have you ever noticed how crowded restaurants are on Valentine’s Day? Every table is a two-top, the menus are often fixed, and the staff frantically busy. After several misfires over the last few years, I’ve given up with going out that night, and instead focus on lovely dishes we can make at home. Here is a classic date night meal—filet mignon in a red wine reduction. Filet mignon is a steak cut from the tenderloin, a missile shaped muscle which lays beneath the ribs, right along the backbone. The tenderloin muscle is called “tenderloin” because it is just that, tender. It doesn’t get the exercise that would make it tough, like a shank or shoulder. It is also relatively lean. To prepare filet mignon, either you are going to buy the steaks already prepped, or you have a large beef tenderloin, from which you cut the steaks. If you are cutting steaks from a whole tenderloin, first decide if you are going to keep the chain muscle or not. The chain muscle is a smaller muscle that runs along the tenderloin. To make a classic filet mignon medallion shape, most people trim way this piece, but it is still part of the tenderloin cut and tastes great, although not quite as tender as the rest of the tenderloin, so keep it if you want. The steak we have prepared here includes the chain. (Here’s an excellent tutorial from Fine Cooking about trimming the chain and silver skin.) Here’s a whole beef tenderloin, and where the chain muscle is attached to it. Trim away the ends of the tenderloin and any silver skin. The thicker end of the tenderloin is best for filet mignon medallions. As you get closer to the thin end, that part can be folded and tied for a roast. Think about how well done you would like your steaks and how thick they are. If you have a thick steak and you like your steak rare, or medium rare, you’re in luck, this will be easy. If you have a thick steak (2 inches or more) and you want your steak medium or medium well, then you may want to butterfly it first. If the chain muscle is still attached, you can make a lovely heart shape with the steak. Here’s an example of butterflying a thick filet mignon into a heart shape. Romantic! Either cut will work with the following recipe—medallions with or without the chain, or heart-shaped butterflied.","Elise Bauer",,"Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter.","Elise Bauer","Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter.","10 minutes","20 minutes","Serves 2-4.",83,"2017-09-25 03:58:49"
84,2771,"2017-09-25 03:59:18","Beef Bourguignon","6-8 ounces salt pork, cut into 1/2 inch chunks 4 Tbsp unsalted butter, divided 4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels Salt 10-12 shallots, chopped, about 2 cups 2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks 4-5 garlic cloves, chopped 1 ounce of dried porcini mushrooms (optional) 2 Tbsp tomato paste 1/2 cup brandy, plus 2 Tbsp 1 bottle Pinot Noir, or other red wine Beef Stock (low sodium), at least 1 cup, quite easily more 1/2 cup chopped fresh parsley 2 bay leaves 2 teaspoons dried thyme 4 whole cloves 24 pearl onions, fresh or frozen 1 lb fresh shiitake, cremini or button mushrooms Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter","We are using shiitake mushrooms for the fresh mushrooms in this recipe, even though they are not traditionally used for this dish, because they are just so meaty and good. Feel free to use any fresh mushroom you'd like. If you don't have access to salt pork, you can use bacon, but simmer it first for 8 minutes in water, then drain and rinse, to remove its smokiness. A word on salt. Salt pork is salty. Be sparing with salt as you make this dish until the end, when you can adjust. Commercial beef stock is also salty, so you very well may have enough salt for the dish just from these two sources.","1 If you are using them, pour 1 cup of boiling water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside. 2 In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally. Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork unti the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot. 3 Increase the heat to medium-high. Working in batches so that you do not crowd the pan, brown the beef. Leaving space around each piece of sizzling meat ensures that it browns and does not steam. Don't move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have. Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork. 4 When all the beef has browned, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently. 5 Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using). Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven. 6 To the Dutch oven add the bottle of wine and enough beef stock to almost cover the beef; the beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme and cloves. Cover and bring to a bare simmer. After 1 hour, add the second carrot, peeled and cut into chunks of 1-2 inches. Continue cooking for another hour, or until the beef is tender. 7 Meanwhile, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole. Prepare the pearl onions. Boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins. 8 When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This will be the sauce. Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat. 9 Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes. Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat. 10 Returning to the sauce, reduce the heat to medium and whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed. 11 To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce and serve with potatoes, egg noodles or lots of crusty bread.","Looking for something celebratory? This is our take on the iconic French dish, Boeuf Bourguignon, popularized in America by Julia Child. Less of a stew and more of an event, classic beef bourguignon is beef stewed with aromatic vegetables, herbs and spices which are then strained off, reduced and finished with a butter-flour mixture to create a densely flavored, dark and silky sauce. Yes the sauce is a bit fussy, but truly it is worth it. We made this for the family the other day and not a drop was left. (You can of course skip all the sauce straining fussiness and prepare this as a traditional stew, but then it would just be a lovely stew, not the dish everyone expects.) We’ve included dried porcini mushrooms in this dish. They’re called cepes in France, and are frequently used in French stews. Dried porcini are available in many supermarkets, but don’t worry if you can’t find them. For this they’re optional and you’ll still have a fabulous dish without them. As for the wine, if you can find it, use a Pinot Noir. It is the dominant wine used in Burgundy, France, and it is what gives this dish its name. Obviously you can use a real French Burgundy wine, but they tend to be far more expensive than a California Pinot Noir. Look for a bottle you’d happily drink. Finally, the thing that usually stops me from making beef bourguignon is the pearl onions. Yes, blanching and peeling them is simply a lot of work. However, salvation may be at hand. According to my sources you can get frozen pearl onions already blanched and peeled. Apparently Trader Joe’s carries them. If you can’t find them, the following instructions include steps for preparing the onions.","Elise Bauer",,"Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.","Elise Bauer","Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.",,,"Serves 6-8",84,"2017-09-25 03:59:18"
85,2786,"2017-09-25 03:59:50","How to Make Beef Stock","4-5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin 1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks Olive oil 1-2 medium onions, peeled and quartered 1-2 large carrots, cut into 1-2 inch segments Handful of celery tops, or 1 large celery rib, cut into 1 inch segments 2-3 cloves of garlic, unpeeled Handful of parsley, stems and leaves 1-2 bay leaves 10 peppercorns",,"1 Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn. 2 When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot. 3 Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. 4 As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. (Do not put this fat down your kitchen drain by the way. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.) 5 At the end of cooking time (when you want to end the cooking is up to you, 3 hours minimum, 6 to 8 hours if you can do it) use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator. One the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave an inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container.","Years ago, when I was in college, I was told by my Chinese doctor to make soup from scratch for my health (the reasons too long to go into now). In his words, “get beef bones and boil them”. The good news is that I had one of those food epiphanies – soup stock comes from bones? I hadn’t connected the dots before. (So why was mom simmering that turkey carcass? Never bothered to ask.) The bad news is that I hadn’t the faintest idea what I was doing; I dutifully went to my local butcher, begged some beef bones, and boiled them for hours with a rolling boil until the bones were practically disintegrating. Then I removed the bones, added lentils and salt, and ate it. For those of you unfamiliar with the process of making stock, this is not the way to do it. (Granted, if you are calcium deficient, and don’t care about the taste of your soup, or the grittiness, it is edible.) No, the trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs. Also a few veal bones will help provide gelatin to the stock. Why make your own beef stock? If you make a big batch and freeze it, you may save some money. But the main reason is that you’ll get a richness of flavor and texture in your homemade stock that you just can’t buy at the store.","Elise Bauer",,"Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.","Elise Bauer","Make homemade beef stock by roasting marrow bones and cooking on a low simmer with aromatic vegetables and herbs.",,,"Makes about 4 quarts.",85,"2017-09-25 03:59:50"
86,2791,"2017-09-25 04:00:01","Quick and Easy Pan-Fried Flank Steak","1 1/2 pound flank steak Dry mustard Freshly ground black pepper Softened butter Salt",,"1 Remove the steak from the refrigerator a half hour before cooking. Cut away any tough connective tissue on the surface of the steak. Using the tip of a sharp knife, poke small cuts into the meat, almost all the way through. The cuts should be at an angle, in the direction of the grain of the meat as the knife tip is going in. The cuts should be about an inch apart from each other. Turn the steak over and repeat the cuts on the other side. Make sure that the cuts you are making on this side are parallel with the cuts you made on the other side, otherwise you may cut across an existing cut, and end up poking a hole through the meat. 2 Sprinkle one side of the steak with dry mustard. (You can use regular mustard if you don't have any dry mustard.) Sprinkle the steak with freshly ground pepper. Rub a tablespoon of butter all over the side of the steak. Turn the steak over and repeat with the dry mustard, pepper, and butter. 3 Heat a large cast iron frying pan on high heat. Sprinkle both side of the steak with salt (unless you have used salted butter, then you can skip the salt.) Place steak in hot pan. Let sear for 2 to 3 minutes until well browned. Use tongs to lift up to see if nicely browned. If so, flip to the other side and let sear for 2 to 3 minutes. Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes in the residual heat of the pan (assuming you are using cast iron, if not, lower the heat to low). 4 Use your fingertips to check for doneness or insert a meat thermometer into the thickest part of the steak - 120°F for very rare, 125°F for rare, or 130°F for medium rare. Flank steak should be served rare or medium rare, otherwise it may be too dry. Remove the steak from the pan to a cutting board and let rest for 10 minutes, covered with aluminum foil. 5 Cut the meat in very thin slices, at an angle, against the grain of the meat. (This way you break through the tough long muscle fibers.) Any juices that come out of the meat while cutting or resting, return to the pan. Return the pan to a burner on high heat and deglaze the pan with a little water, scraping up any browned bits. Once the water has mostly boiled down, add a little butter to the pan for a nice sauce. Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat.","Flank steak is a lean, flavorful cut of meat that is probably best prepared marinated and cooked over a grill. But sometimes you just don’t have time to marinate the meat or deal with the grill. My mother raised 6 kids (all born within 8 years) on my dad’s teacher’s salary. Which means she is the master of efficiency in the kitchen. This is her favorite method of preparing flank steak! The trick is to put little knife pokes in the meat, breaking up some of the long muscle fibers. When I asked about the juices running out of the meat, it’s not really an issue as the meat is cooked rare, and whatever juices do come out get reduced in the pan and served over the meat. You wouldn’t want to cook flank steak this way on a grill, as you wouldn’t be able to catch the juices. Also, grilled meat should be marinated first. (For that see our grilled, marinated flank steak recipe.)","Elise Bauer",,"A quick and easy way of cooking lean flank steak on the stovetop.","Elise Bauer","A quick and easy way of cooking lean flank steak on the stovetop.",,,"Serves 4 to 6",86,"2017-09-25 04:00:01"
87,2797,"2017-09-25 04:00:15","Boeuf Bourguignon","6 oz bacon 2 to 3 Tbsp olive oil 4 lbs trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels Salt and freshly ground pepper 2 cups sliced onions 1 cup sliced carrots 1 bottle of red wine (pinot noir works best for this) 2 cups beef stock or canned beef broth 1 cup chopped tomatoes, fresh or canned 1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth) Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter 24 pearl onions Chicken stock Butter 1 1/2 pounds of button or cremini mushrooms, quartered",,"1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels. 2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan. 3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours. 4 While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside. 5 Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through. 6 When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout. Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).","Boeuf Bourguignon is a classic French stew of cubed beef, slow cooked in red wine and broth, and served with sautéed mushrooms and pearl onions. This is a family favorite recipe, from Julia Child’s Boeuf Bourguignon in her book Julia’s Kitchen Wisdom.","Elise Bauer",,"Recipe for Boeuf Bourguignon, or beef in red wine sauce, a classic French dish known for its deep rich sauce.","Elise Bauer","Recipe for Boeuf Bourguignon, or beef in red wine sauce, a classic French dish known for its deep rich sauce.",,,"Serves 6 to 8.",87,"2017-09-25 04:00:15"
88,2802,"2017-09-25 04:00:32","Marinated Tri-Tip Roast with Mushrooms and Garlic","Marinade: 20 cloves of garlic, peeled 1 fresh jalapeño chili pepper, stem removed, the rest left whole Juice of one lime 2 cups warm water 1/2 teaspoon salt Tri tip and sauce: One tri tip roast, about 1 1/2 to 2 1/2 pounds, with a layer of fat on one side left on Olive oil 8 ounces fresh shiitake mushrooms, sliced, or 2 oz dried shiitake that have been soaking in water 6-8 large cloves garlic, peeled and sliced 1 red onion, chopped 1 to 2 cups fine dry red wine, such as a Cabernet Salt and pepper",,"1 Prepare the marinade by putting the marinade ingredients into a blender, and blend for 10 to 15 seconds until well blended. Place meat and marinade in a airtight plastic bag or plastic container. Place in refrigerator and let marinate overnight. 2 Remove meat from refrigerator and still wrapped, let come to room temperature. 3 Pre-heat oven to 500°F. Line a roasting pan with aluminum foil. Rub olive oil all over the roast surface. Place on a roasting pan, fat side up. Bake in oven for 20-40 minutes (depending on the size of the roast) until the internal temperature is 130-135°F for rare, 140-145°F for medium. If you have a smaller roast (1 1/2 lb), take it out on the low side of the range of temps. Cover with aluminum foil and let rest for 2-5 minutes (but no more than 5 minutes) before carving. 4 While the roast is cooking, you can prepare the mushrooms. Coat the bottom of a large skillet with about 4 tablespoons of olive oil and bring to high heat. Add the mushrooms, onions, garlic and sauté for several minutes, stirring constantly, until the mushrooms get browned and the onions translucent. Add a cup of wine. Reduce the wine, adding more wine as needed if the mushrooms absorb too much. 5 Slice the roast against the grain and serve slices with the mushrooms. Serves 4-8, depending on the size of the roast and your appetites.","Tri tip is a popular cut of meat here in California, often cut into steaks, or grilled whole. This flavorful cut comes from the bottom sirloin and is fairly lean. My friend Arturo, a local caterer specializing in Mexican cuisine, prepared this for me and other friends recently. It was so delicioso I begged him for the recipe, which is as follows.","Elise Bauer",,"Marinated tri-tip roast recipe with mushrooms and garlic.","Elise Bauer","Marinated tri-tip roast recipe with mushrooms and garlic.",,,,88,"2017-09-25 04:00:32"
89,2808,"2017-09-25 04:00:52","Liver and Onions","1¼ lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced ½ to 1 cup of flour, seasoned with Salt, pepper, paprika, dry mustard to taste 3 teaspoons bacon fat 2 yellow onions, sliced thin",,"1 Dredge the calves liver in seasoned flour. Set aside. 2 Sauté the onions: Heat a large cast iron skillet on medium high heat. Add a teaspoon of bacon fat. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish 3 Fry the liver slices: Add a couple more teaspoons of bacon fat to the skillet. Add the calves liver slices, working in batches. Fry until browned on both sides. Serve with sautéed onions (and ketchup!).","Once a month, my entire childhood, mom would serve us liver and onions for dinner. I think it was the only dish in which whining was even remotely tolerated. “Liver and onions, OH NOOOOO,” was the hue and cry from the assembled kids. Mom and dad never really forced us to eat anything. But, if you didn’t like what was on the table, there was no alternative. And complaining really wasn’t an option; one look from dad was enough to keep any of us quiet. My parents worked hard enough to put food on the table, and we knew it. It was for these quiet moments of culinary desperation that God invented ketchup. Ketchup was the only thing that could save us from the taste of overwhelming taste of liver, and we poured it on. The onions helped too. Recently mom and dad admitted to me that they don’t like liver that much; they made it as often as they did because (back then, before hormone-fed beef) it was good for us kids. I have been begging them for two years to make it again and they finally did tonight. “I’m sure this will be a popular one for the website,” laughed my dad. And you know what? It was good. Really good. Much better than I remember it being as a kid, and without all that ketchup. Two important points to remember when making liver, first, use the most organic, free-range, antibiotic, hormone-free calves liver you can. As full of vitamins and nutrients that liver is, it also collects the bad stuff, so get beef that is as free of chemicals as you can. Second, use calves liver, veal liver, or baby beef liver, not regular beef liver which is just too strong.","Elise Bauer",,"Liver and onions! Calves liver, dredged in seasoned flour, sauteed in bacon fat, with thinly sliced onions.","Elise Bauer","Liver and onions! Calves liver, dredged in seasoned flour, sauteed in bacon fat, with thinly sliced onions.","10 minutes","20 minutes","Serves 4",89,"2017-09-25 04:00:52"
90,2813,"2017-09-25 04:01:05","Quick Bolognese Sauce","2 tablespoons butter 1 1/4 (570g) lbs ground chuck 1/2 cup (60g) finely chopped onion 1/2 cup (60g) finely chopped celery 1/2 cup (60g) finely chopped carrot 2 Tbsp tomato paste 1/2 cup (118ml) full bodied red wine (optional) 1 cup (236ml) whole milk (or low fat milk with a tablespoon of cream) 1 cup (236ml) crushed tomatoes Salt and pepper to taste",,"1 Heat butter in a large sauté pan on medium high. Add the finely chopped onion, celery, and carrots. Sprinkle a little salt over everything. Cook, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and stir to combine, cook for another minute or so. 2 Add the ground beef to the onions, celery, and carrots, breaking up the meat with a wooden spoon as you add it to the pan. Again, sprinkle a little salt over everything. Cook, stirring occasionally, until cooked through, about 15 minutes. 3 Stir in the wine (if using), scraping up any browned bits from the bottom of the pan. Let this boil down by half. Stir in the tomatoes. Slowly stir in the milk. Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer. Simmer uncovered about 20 minutes. Add a little water if the sauce ever begins to dry out. Add salt and pepper to taste.","A traditional Bolognese sauce requires hours of simmering and careful attention. But sometimes we don’t have hours and we just want a sauce that’s maybe not as spectacular as it could be, but still quite good enough. This simplified Bolognese sauce takes about an hour to make, instead of several, but still delivers on wonderful flavor. Instead of starting the sauce with pancetta, which would be traditional, we use butter, which melts quickly and provides plenty of flavor. A key ingredient in the sauce is milk, whole milk. It’s standard for a Bolognese sauce and important for the flavor and creaminess of the sauce.","Elise Bauer",,"Quick, basic Bolognese meat sauce recipe for pasta dishes.","Elise Bauer","Quick, basic Bolognese meat sauce recipe for pasta dishes.","15 minutes","45 minutes","Serves 4-6.",90,"2017-09-25 04:01:05"
91,3034,"2017-09-25 04:03:32","Baked Tilapia with Sun-dried Tomato Parmesan Crust","1 cup fine breadcrumbs, seasoned or unseasoned, or 2 cups panko An additional 2 teaspoons Italian seasoning if you are using unseasoned breadcrumbs or panko 2 teaspoons onion powder 1 teaspoon garlic powder 2 teaspoons paprika 1 teaspoon salt 2 Tbsp grated parmesan cheese 8 sundried tomatoes, packed in oil 2 Tbsp olive oil 4 tilapia fillets, about 1 1/3 pounds Flour for dusting, about 1/3 cup 1 beaten egg Optional berry sauce 2 cups mixed berries (frozen work well) 2 teaspoons sugar 1/4 cup water","Look for tilapia that has been farmed in the United States (see the Monterery Bay Aquarium Seafood Watch on the subject.)","1 Place the breadcrumbs, seasoning, onion powder, garlic powder, paprika, salt, and Parmesan cheese in a food processor and pulse until well mixed. Add the sundried tomatoes and olive oil and pulse until the consistency of a coarse meal. 2 Spread some olive oil along the bottom of a roasting pan and set aside. Preheat the oven to 350°F. 3 Rinse off the tilapia fillets with water and pat dry. Spread flour on a plate. Place beaten egg in a shallow bowl next to the flour. Place breadcrumb mixture in a bowl next to the egg. Put a large plate next to the breadcrumb mixture. Then, working one by one, dredge the tilapia fillets first in the flour until lightly coated, then dip in the beaten egg until coated and let the excess drip off. Then place a small handful of the breadcrumb mixture on the large plate and place the fillet on top of it. Sprinkle a generous amount of breadcrumb mixture over the top of the fillet and press down with your fingers. When both sides are well breaded, gently transfer the fillet to the roasting pan. 4 Place the baking pan with the fillets in the oven and bake for 15 minutes, until the fish is just cooked through, and the fillets easily flake with a fork. (If serving with berry sauce, you can make the sauce while the fish cooks.) Remove from oven and let sit for a minute or two before serving. Serve with slices of lemon with which to drizzle over the fish, and/or the optional berry sauce. To make a berry sauce, place the berries in a small saucepan. Add a 1/4 cup  of water and sprinkle with sugar. Bring to a simmer and gently crush the berries a little with a potato masher or the back of a fork, just enough to break up the larger berries. Cook gently uncovered for several minutes, until the sauce is reduced to a syrup.","Do you cook with tilapia? Tilapia is farm-raised and rather mild in taste. I usually lean toward more flavorful fish, that said, this recipe is one of the best recipes I’ve ever made with any white fish. The flavor is all in the crust, a mixture of sun-dried tomatoes, Parmesan cheese, breadcrumbs and spices—perfect to liven up tilapia, or another mild white fish like snapper or cod. We originally made the recipe paired with a mixed berry sauce, just a simple reduction of mixed berries, a little sugar, and water. The sauce is fabulous with the fish, though I think it sounds kind of weird. Who puts a berry sauce on white fish? It works because of the crust. It’s acidic, and like lemon juice helps balance out the flavors. The sauce optional though. The tilapia is great all on its own, with just a little lemon juice drizzled over to serve.","Elise Bauer",,"Easy baked tilapia fillets with sun-dried tomato, Parmesan, breadcrumb crust, and optional berry sauce.","Elise Bauer","Easy baked tilapia fillets with sun-dried tomato, Parmesan, breadcrumb crust, and optional berry sauce.","15 minutes","15 minutes","Serves 4.",91,"2017-09-25 04:03:32"
92,3052,"2017-09-25 04:04:09","Boursin Stuffed Mushrooms","24 cremini mushroom caps, about 1 1/2 inches wide (with stems about 3/4  pound total) 5 ounces Boursin garlic and herb cheese at room temperature 1/2 to 1 teaspoon of smoked paprika","If Boursin is not available, try mixing 1/2 cup of cream cheese (or 1/2 cup drained ricotta) with a minced clove of garlic, and a tablespoon of minced fresh herbs such as parsley and chives. You can easily double, treble, or quadruple the recipe. You can stuff the mushrooms in advance, but only cook them right before serving.","1 Brush any dirt off the mushrooms and remove the stems. 2 Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.  Place the mushrooms on a rimmed baking pan (to prevent the mushrooms from rolling off the pan). Sprinkle the tops with a little smoked paprika. 3 Bake at 350°F (175°C) for 8 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture.  Remove and cool a minute or two, then serve.","Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.","Elise Bauer",,"Easiest stuffed mushrooms ever, creminis stuffed with herbed Boursin cheese, topped with smoked paprika.","Elise Bauer","Easiest stuffed mushrooms ever, creminis stuffed with herbed Boursin cheese, topped with smoked paprika.","15 minutes","10 minutes","Makes 24 servings.",92,"2017-09-25 04:04:09"
93,3076,"2017-09-25 04:04:56","Swordfish with Smoked Paprika","3 Tbsp olive oil 1 pound swordfish or other firm, white fish Salt Flour for dusting 2 garlic cloves, sliced thin 1/4 cup pine nuts, toasted 2 Tbsp white wine 4 Roma or other paste tomatoes, seeded and diced 1/4 cup chopped parsley 2 teaspoons Spanish smoked paprika Black pepper","You will need to use a Roma or other paste tomato for this recipe. Regular tomatoes are too watery.","1 Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour. Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each. 2 When the swordfish is cooked, remove it to a bowl and reserve. Add the garlic slices and sauté 30 seconds or so — the second it begins to brown, add the tomatoes, parsley, white wine, pine nuts and paprika. Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so. Serve at once.","One of the best, and easiest ways to prepare swordfish, or any dense, meaty fish is this method by Simply Recipes contributor Hank Shaw. Enjoy! ~Elise Swordfish is a cornerstone food throughout the Mediterranean, and this Spanish recipe may be one of the finest ways to cook sword anywhere. The meaty fish, smoked paprika, pine nuts, garlic and parsley all meld into a rich, savory dish that takes you right to the sunny shores of the Costa Brava in Catalonia. I know what you’re thinking: Isn’t swordfish endangered? No. Or at least it’s not endangered anywhere around the United States. The various fish watchdog organizations all give consumers the green light to eat as much swordfish as they want, provided it was caught in North American or Hawaiian waters. The Monterey Bay Aquarium’s Seafood Watch gives American sword either a “best choice” or “good alternative” rating, depending on how it’s caught. If you’ve never worked with swordfish, it is dense and meaty. It also has an inedible rubbery skin that must be removed. When shopping for sword, pay attention to the bloodline, that red patch of meat in the steak. It should be red. If it is brown, the fish is old. Good alternatives to swordfish, if you can’t find it, are farm-raised sturgeon, yellowfin tuna or albacore, tilefish, mahi mahi or even shrimp. I often use leopard shark I catch myself, but many commercially caught sharks are not faring well, so I don’t recommend you buy shark for this or any other dish. This is a recipe that comes together very fast, so have everything you need ready. Serve with crusty bread and either a crisp white wine, a dry rose or a glass of ice cold, very dry fino sherry.","Hank Shaw",,"Chunks of swordfish sautéed with fresh tomatoes, smoked paprika and pine nuts.","Elise Bauer","Chunks of swordfish sautéed with fresh tomatoes, smoked paprika and pine nuts.","10 minutes","10 minutes","Serves 4.",93,"2017-09-25 04:04:56"
94,3083,"2017-09-25 04:05:03","Ancho Chile, Shrimp, and Pasta","8 ounces long, thin pasta such as spaghetti or fettucini Salt 1/2 cup vegetable oil (grapeseed or canola) 3 thinly sliced cloves garlic 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds Black pepper Freshly grated Parmesan Lime or lemon juice, fresh squeezed","If you don't have access to ancho chiles, you can steer more to the Italian side and just use 1/4 teaspoon of red chili flakes to brighten up this dish.","1 Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows. 2 Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl. 3 Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter. 4 Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles. 5 Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.","You know one of the great things about being a home cook? You can basically do whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods. As long as it tastes good and you like it, no great uber-chef in the sky is going to look aghast and tell you you can’t do what you’ve just done. Thank goodness! Case in point, this quick and easy pasta dish from my friend Peg Poswall. Ancho chiles (dried poblano chili peppers) are distinctively Mexican. Parmesan? That would be Italian. Tossed together with pasta and shrimp? Huh? Believe me, it’s awesome. We inhaled it. And the next day I made another batch just for me. It’s actually not that much of a stretch when you think about it. If you just replaced the ancho chiles with red chili pepper flakes you would have something that would at least appear to be more classically Italian, with the garlic, olive oil, and Parmesan. It’s the distinctive flavor of the ancho chile that provides the Wow factor here.","Elise Bauer",,"Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.","Elise Bauer","Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.","10 minutes","20 minutes","Serves 2 as a main or 4 to 6 as a side.",94,"2017-09-25 04:05:03"
95,3086,"2017-09-25 04:05:08","Green Apple Curry","3 Tbsp vegetable oil 2 large garlic cloves, smashed and roughly chopped 1/4 cup finely chopped onion 2 Tbsp yellow curry powder 2 Tbsp water 1 teaspoon butter 4 tart green Granny Smith apples, cored and roughly chopped (peel ON) 1 teaspoon Kosher salt 1 1/2 cups water 1 Tbsp, packed, brown sugar","Just a standard yellow curry powder mix will do here. Use your favorite.","1 Heat the oil in a large sauté pan on medium heat. Add the garlic and let cook until the garlic starts to get browned. Use a slotted spoon to remove the garlic from the oil. Discard (or eat as a snack) the garlic. 2 Add the chopped onions to the pan and let cook until translucent (about 4 minutes). 3 While the onions are cooking, in a small bowl, mix together the curry powder and 2 tablespoons of water. Stir with a spoon until you have a smooth, thin paste. Once the onions are translucent, stir in the curry paste. Let bubble and cook for 1 minute. Stir in the butter. 4 Add the chopped apples and salt to the pan. Add 1 1/2 cups of water, or enough water to just almost cover the apples. Stir in the brown sugar. 5 Bring to a boil and reduce to a simmer. Let cook, uncovered, on a low simmer for 30 minutes, until thickened and cooked through. Add more water if needed if the mixture starts to stick to the pan. Traditionally served with soft roti bread. In place of roti you can serve it with a warmed flour tortilla, pita bread, or over rice.","Years ago I visited the Caribbean island of Trinidad and was struck not only by the music of steel drums filling the air everywhere, but also by a street food called “roti”, which is sort of like an east Indian version of a burrito. A curry pocket of sorts. I recently reconnected with a Trini friend, Asher, who with her husband Keith, brought me some wonderful homemade curries and roti for dinner. One of Keith’s favorites is curry apple, or a simple curry made with tart green Granny Smith apples, taking the place of tart green mangos, which is one of the most common and well loved curries for roti in Trinidad. What I love about this simple curry is just that, it is so simple, nothing fancy. Granny Smiths tend to mush up as they cook, which actually creates the thickness of this curry. I followed a fairly bare bones approach here. You could easily dress this up with chopped cilantro, chile flakes or habanero, mustard seed, or other spices. Traditionally this curry is served with Indian roti bread for which I do not yet have a recipe. If there are any Trinis out there reading this who have a favorite recipe for either the roti “skin” (the thin, tortilla-like bread) or other roti-friendly curries to share, please let us know about them in the comments.","Elise Bauer",,"Simple and easy curry made with Granny Smith green apples.","Elise Bauer","Simple and easy curry made with Granny Smith green apples.","5 minutes","40 minutes","Serves 4.",95,"2017-09-25 04:05:08"
96,3106,"2017-09-25 04:05:52","Quick Stovetop Macaroni and Cheese","1/2 lb cheddar cheese, grated (about 2 cups, packed) 1 teaspoon cornstarch 2 quarts water 1 Tbsp salt 2 cups uncooked elbow macaroni 2 Tbsp unsalted butter 2 tablespoons flour 1 1/4 cup milk, heated until steamy, but not simmering 1/2 teaspoon lemon juice 1/4 cup ham, chopped into 1/4 inch cubes Freshly grated black pepper","Cheddar cheese can be notoriously stringy when melted. To keep the cheese from getting too stringy, it helps to coat it lightly with some flour or cornstarch. Adding some water to the sauce helps, as well as some lemon juice. Stirring encourages stringiness so keep the stirring to a minimum.","1 In a medium sized bowl, mix cornstarch with the grated cheese, so that the cheese is coated, set aside. The cornstarch will help the cheese from getting too stringy. 2 Cook the macaroni pasta in boiling water: Heat 2 quarts of water with a tablespoon of salt to a rolling boil in thick-bottomed saucepan. Add 2 cups of elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente—cooked through, but still slightly firm. Drain the pasta. 3 While the macaroni is cooking, prepare the sauce: Melt 2 Tbsp butter in a large saucepan on medium heat. Whisk in 2 Tbsp flour. Let cook for about a minute. Slowly dribble in 1 1/4 cups milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, whisking until smooth. Stir in the lemon juice. 4 Add the cooked macaroni and ham to the cheese sauce. Stir to combine. Do not over-mix. Sprinkle with some freshly grated black pepper. Serve immediately.","A few months ago I prepared macaroni and cheese this way for some young friends in a sly attempt to broaden their Mac-Cheese horizons away from Kraft. At first the girls were tentative, but as there was no other lunch apparently forthcoming, they each tried a nibble on one piece of cheese-covered elbow macaroni. Aldie, who can take 30 minutes to eat a slice of apple, wolfed hers down in 2 minutes flat and asked for seconds! The other girls devoured theirs as well.","Elise Bauer",,"Easy stovetop macaroni and cheese recipe with grated cheddar cheese, milk, butter, macaroni pasta, and cubed ham.","Elise Bauer","Easy stovetop macaroni and cheese recipe with grated cheddar cheese, milk, butter, macaroni pasta, and cubed ham.",,,"Serves 3-4 adults or 4-6 kids",96,"2017-09-25 04:05:52"
97,3120,"2017-09-25 04:06:31","Spinach with Sesame and Garlic","3 Tbsp dark sesame oil 1 Tbsp minced garlic 1 lb fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped 1 Tbsp sugar 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version) Salt to taste 1 Tbsp toasted sesame seeds","If you are using bagged baby spinach, the presoaking is not necessary, as that spinach is pretty clean. Also baby spinach does not need to be chopped. The spinach you get in bunches from the farmers market can have a lot of dirt at the root ball that needs to be washed out before you use the spinach.","1 If you haven't already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done. 2 Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until the spinach is completely wilted. Turn the heat to low. 3 Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.","Updated, from the recipe archive. First posted November, 2005 I never get tired of eating spinach. Good thing it’s so good for you! This is a fun take on spinach, a Korean version, with the spinach wilted in sesame oil with garlic, and sprinkled with toasted sesame seeds. I found the recipe years ago in Mark Bittman’s The Best Recipes in the World. In typical Bittman style, the spinach is quick, easy, and good.","Elise Bauer",,"Asian spinach recipe with sesame and garlic. A simple Korean method for cooking spinach.","Elise Bauer","Asian spinach recipe with sesame and garlic. A simple Korean method for cooking spinach.",,,"Serves 2-4.",97,"2017-09-25 04:06:31"
98,3128,"2017-09-25 04:06:55","Green Beans with Almonds and Thyme","2 lbs of (fresh or frozen) green beans, trimmed 1/4 cup (1/2 stick) butter 1 Tbsp Dijon mustard 1 teaspoon garlic salt 2 Tbsp chopped fresh thyme 1/3 cup slivered almonds, lightly toasted",,"1 Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator. Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet. 2 Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.","Green beans are the labradors of the vegetable world, they just seem to get along with everyone. Which is why you will usually find some incarnation of green beans on a holiday dinner menu. This simple preparation of green beans, with butter, thyme, and toasted almonds, comes from my friend Heidi in Carlisle Mass, and over the years has become one of my favorites.","Elise Bauer",,"Recipe for green beans, boiled first, then sauteed in butter with thyme and toasted almonds.","Elise Bauer","Recipe for green beans, boiled first, then sauteed in butter with thyme and toasted almonds.",,,"Serves 8.",98,"2017-09-25 04:06:55"
99,3142,"2017-09-25 04:07:39","Ham and Potato Hash","3 tablespoons butter 1 small onion, finely chopped 1/2 green bell pepper, finely chopped 2 medium potatoes, peeled 1 cup finely diced cooked ham 1/4 teaspoon salt, or to taste 1/8 teaspoon ground black pepper 1/4 teaspoon dried crumbled thyme",,"1 Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes. Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside. 2 Melt butter in a large cast-iron* skillet over medium low to medium heat. Add onion, cook until softened, about 4 minutes. Add the chopped bell pepper, cook another 2 minutes. 3 Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally. *Best not to use a stick-free pan or the hash won't brown very well.","Sunday breakfasts are a favorite activity around here. More like a brunch, they are usually somewhat more elaborate and filling that what we eat for breakfast during the week. Ham and potato hash is a perfect side dish for fried eggs; easy to cook, and a great way to use up leftover ham.","Elise Bauer",,"Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.","Elise Bauer","Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.","10 minutes","40 minutes","Serves 6.",99,"2017-09-25 04:07:39"
100,3174,"2017-09-25 04:08:40","Green Beans with Shallots and Pancetta","1 pound green beans, ends trimmed, strings removed (if any) Salt 2 ounces pancetta, diced very small 2-3 large shallots, chopped 2 teaspoons butter Freshly ground black pepper",,"1 Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is ""chewy"" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.) 2 Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate. 3 Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned. 4 Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.","It doesn’t take much to dress up green beans for a holiday meal. In this recipe the beans first blanched and then sautéed with pancetta and shallots, with some salt and freshly ground black pepper for seasoning. You can use thinly sliced onion in place of the shallots or substitute bacon or diced ham for the pancetta if that is what you have on hand. The secret to delicious green beans is using beans that are crispy fresh to begin with. Bend one in half; if it breaks easily, it’s fresh, if it just bends, without breaking, then it’s a little passed its prime and you’ll have a tougher time getting the beans to turn out well. The second tip is to not overcook the beans (though if they are older, you might have to cook them longer than usual to get them tender), and to douse them in an ice water bath after boiling to seal in their bright green color and to stop the cooking.","Elise Bauer",,"Quick and delicious green beans recipe with fresh green beans, shallots, and pancetta.","Elise Bauer","Quick and delicious green beans recipe with fresh green beans, shallots, and pancetta.",,,"Serves 4.",100,"2017-09-25 04:08:40"