Tomato Soup
Adapted from 2008 Cooks Illustrated
Ingredients
1/4 cup extra virgin olive oil
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes (optional)
1 bay leaf
2(28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth. Return soup to boil and season to taste with salt and pepper.
Flank Steak with Horseradish Cream
My own recipe!
1 pound beef flank steak
3 tablespoons fresh-squeezed lemon juice
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)
1. Using a sharp knife, score the surface of the flank steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side of steak.
2. In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally. We have a food saver vacuum-marinater, so this took us about 10 minutes.
Preheat oven to 350
3. Heat a large cast iron skillet on high with a little olive oil. Take the meat out of the marinade and squeeze or let the marinade drop down into the bag as much as possible. Sear on both sides then put the skillet, with meat on it, in the oven for about 5-10 minutes or until done.
Horseradish Sauce (Mix all ingredients together... Makes 1 1/4 cup):
3/4 cup reduced fat sour cream
1/2 cup nonfat Greek yogurt
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
Salt and pepper to taste
Barley Pilaf with Sauteed Mushrooms
Ingredients:
1 1/2 cup dried porcini mushroom
2 cups boiling water
2 tablespoons olive oil, divided
1 cup button mushroom, chopped
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup onion, finely chopped
2 1/4 cups water
1 cup pearl barley, uncooked
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
Directions:
1. Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
2. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.
3. Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2-1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
Strawberry Jam
Blueberry Jam
Adapted from July 2011 Real Simple Magazine
2 1/2 cups quartered strawberries (Green and white parts cut off.
1/4 cup sugar
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1. In a medium saucepan, combine the strawberries, sugar, lemon juice and salt. Mash it with a potato masher until the berries have released their juices.
2. Cook over medium-high heat, stirring occasionally, until the mixture has thickened, about 18-25 minutes. Transfer to a container and refrigerate for up to 1 month or freeze for up to 1 year.
Sunday, October 30, 2011
Sunday, October 23, 2011
Vegetable Barley Soup, Tangy Coleslaw, Salmon Croquettes with Lemon Dill Sauce, Farfalle with Broccoli and Anchovies, Gingersnaps (if time!)
Vegetable Barley Soup
Adapted from Cooks Illustrated, October 2011
Ingredients
1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
3-4 leeks , white and light green parts sliced 1/2 inch
2 carrots , peeled and cut into 1/2-inch pieces
2 celery ribs , cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove , peeled and smashed
1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces
1 turnip , peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice
1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
Ingredients
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
1/4 teaspoon celery seed or 1/4 cup chopped celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage cored and shredded fine (about 6 cups)
1/4 cup sugar, plus extra for seasoning
1 large carrot, peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. Season with salt to taste. Serve Chilled.
Baked Salmon Croquettes
Adapted from cdkitchen.com recipe
18oz fresh cooked salmon (or large can of salmon)
1 onion, diced
2 eggs
2 tablespoons mayonnaise
1 tablespoon chopped parsley
2 medium potatoes, cooked and mashed
1 tablespoon water
2 cups dried breadcrumbs
1 tablespoon grated Parmesan cheese
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2 tsp. dried dill
1. Remove bones from the salmon and flake into a bowl.
2. Mix in onion, 1 egg beaten, mayonnaise, parsley and the mashed potatoes.
3. Take spoonfuls and mould into croquette shapes (oval). Refrigerate for 1 hour. Mix the other egg with water and, in another bowl mix the breadcrumbs with the cheese.
4. Dip croquettes into the egg and water mix then toss into breadcrumb mixture. Refrigerate a further hour. Arrange croquettes in a greased baking dish and bake at 375 F for 15 - 20 minutes.
5. Mix last four ingredients in a bowl and chill well for sauce.
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Gingersnaps
Adapted from Cooks Illustrated October, 2011
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
1/2 cup granulated sugar
Instructions
1. Whisk flour, baking soda, and salt together in bowl.
2. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
3. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool 2 minutes.
4. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions. Heat to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
6. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 3 with remaining dough balls.
Cookies can be stored at room tempurature for up to 2 weeks in airtight container.
Adapted from Cooks Illustrated, October 2011
Ingredients
1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
3-4 leeks , white and light green parts sliced 1/2 inch
2 carrots , peeled and cut into 1/2-inch pieces
2 celery ribs , cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove , peeled and smashed
1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces
1 turnip , peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice
1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
Ingredients
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
1/4 teaspoon celery seed or 1/4 cup chopped celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage cored and shredded fine (about 6 cups)
1/4 cup sugar, plus extra for seasoning
1 large carrot, peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. Season with salt to taste. Serve Chilled.
Baked Salmon Croquettes
Adapted from cdkitchen.com recipe
18oz fresh cooked salmon (or large can of salmon)
1 onion, diced
2 eggs
2 tablespoons mayonnaise
1 tablespoon chopped parsley
2 medium potatoes, cooked and mashed
1 tablespoon water
2 cups dried breadcrumbs
1 tablespoon grated Parmesan cheese
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2 tsp. dried dill
1. Remove bones from the salmon and flake into a bowl.
2. Mix in onion, 1 egg beaten, mayonnaise, parsley and the mashed potatoes.
3. Take spoonfuls and mould into croquette shapes (oval). Refrigerate for 1 hour. Mix the other egg with water and, in another bowl mix the breadcrumbs with the cheese.
4. Dip croquettes into the egg and water mix then toss into breadcrumb mixture. Refrigerate a further hour. Arrange croquettes in a greased baking dish and bake at 375 F for 15 - 20 minutes.
5. Mix last four ingredients in a bowl and chill well for sauce.
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Gingersnaps
Adapted from Cooks Illustrated October, 2011
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
1/2 cup granulated sugar
Instructions
1. Whisk flour, baking soda, and salt together in bowl.
2. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
3. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool 2 minutes.
4. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions. Heat to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
6. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 3 with remaining dough balls.
Cookies can be stored at room tempurature for up to 2 weeks in airtight container.
Sunday, October 16, 2011
Tomato, Mozzarella and Pesto Pasta Salad, Dennie Chicken Dinner, Homemade Paneer, Lentil Quinoa Salad over Salmon
Holy MOLY was the Kale recipe AMAZING from last week! It's a keeper and we inhaled it. Best veggie lunch EVER! The marinara is also a TOTAL winner and the Chicken Burgers tasted like the Original Chicken Sandwich from Burger King. I'd say that last week's meals were AWESOME! The crab quiche was "OK" and pretty watery... so perhaps next time I'll use less liquid or something.
Tomato, Mozzarella and Pesto Pasta Salad
8-16 oz uncooked penne or farfalle pasta
1 cup pesto sauce (recipe follows)
1 cup small mozzarella balls or cut down a large ball of mozzarella
1 cup cherry tomatoes
1 cup fresh baby spinach
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.
Pesto Sauce
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
Dennie Chicken Dinner
Adapted from my friend Jason Dennie's recipe
2 cups peeled and quartered beets
1 cup peeled and quartered parsnip
1 Whole Chicken halved (cut down breast and back)
8 cloves garlic smashed and peeled
Salt/Pepper
1 Teaspoon smoked paprika
1/8 teaspoon Ground Cinnamon
4 Cloves Star Anise
1 12oz bottle Pumpkin Ale
Arugula
Balsamic Vinegar
Olive Oil
Pine nuts
Preheat oven to 350
1. Put beets, parsnip, 1/2 garlic in bottom of dutch oven, then add Cinnamon, Star Anise, and 1/2 beer to pot.
2. Place both halves of chicken on top of vegetables, then add salt, pepper and paprika to the top of the chicken, then top with garlic.
3. Cover and cook for 1.5 hours or until temp of chicken is 165 turning chicken once.
4. Take out chicken and let rest 10 mins
5. Strain vegetables from broth and serve with chicken on bed of arugula, with balsamic vinegar, drizzle of olive oil and pine nuts.
Paneer (Homemade Indian Cheese)
Cheesecloth
4 cups whole milk
1/8 cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of cheesecloth, and set it in the sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Lentil Quinoa Salad over Baked Salmon
Adapted from D'Arabian Recipe on Food Network
Ingredients
1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
4 Skinless salmon fillets baked and cooled
Prepare Quinoa as directed on package.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 20 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve alongside cold or warm baked salmon.
Tomato, Mozzarella and Pesto Pasta Salad
8-16 oz uncooked penne or farfalle pasta
1 cup pesto sauce (recipe follows)
1 cup small mozzarella balls or cut down a large ball of mozzarella
1 cup cherry tomatoes
1 cup fresh baby spinach
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.
Pesto Sauce
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
Dennie Chicken Dinner
Adapted from my friend Jason Dennie's recipe
2 cups peeled and quartered beets
1 cup peeled and quartered parsnip
1 Whole Chicken halved (cut down breast and back)
8 cloves garlic smashed and peeled
Salt/Pepper
1 Teaspoon smoked paprika
1/8 teaspoon Ground Cinnamon
4 Cloves Star Anise
1 12oz bottle Pumpkin Ale
Arugula
Balsamic Vinegar
Olive Oil
Pine nuts
Preheat oven to 350
1. Put beets, parsnip, 1/2 garlic in bottom of dutch oven, then add Cinnamon, Star Anise, and 1/2 beer to pot.
2. Place both halves of chicken on top of vegetables, then add salt, pepper and paprika to the top of the chicken, then top with garlic.
3. Cover and cook for 1.5 hours or until temp of chicken is 165 turning chicken once.
4. Take out chicken and let rest 10 mins
5. Strain vegetables from broth and serve with chicken on bed of arugula, with balsamic vinegar, drizzle of olive oil and pine nuts.
Paneer (Homemade Indian Cheese)
Cheesecloth
4 cups whole milk
1/8 cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of cheesecloth, and set it in the sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Lentil Quinoa Salad over Baked Salmon
Adapted from D'Arabian Recipe on Food Network
Ingredients
1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
4 Skinless salmon fillets baked and cooled
Prepare Quinoa as directed on package.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 20 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve alongside cold or warm baked salmon.
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