Monday, November 30, 2009
Saffron Orzo with Asparagus and Prosciutto
4 tablespoons (1/2 stick) butter
2 ounces thinly sliced prosciutto, cut into thin strips
1 1/4 cups orzo (about 8 ounces)
3 cups low-salt chicken broth
1/2 teaspoon (loosely packed) saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese
Parmesan cheese shavings
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain.
Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat.
Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings
Monday, November 23, 2009
By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.
For the fruit:
2 cups fresh cranberries
2 Granny Smith apples, large dice
1 cup Spiced Simple Syrup (sugar & water -2 c each, cinnamon sticks & cloves- or other spices you desire)
3/4 cup Cointreau
1/2 cup ruby port wine
Combine all ingredients in a 3-quart container with a tightfitting lid.
Cover and refrigerate at least four hours or preferably overnight.
For the sangría:
"1 750-milliliter bottle Tempranillo rosé"
1/2 cup ruby port wine
1/2 cup Cointreau
1/2 cup cranberry juice
Add all ingredients to the fruit mixture and stir to combine.
Refrigerate until chilled, and serve over ice.
Friday, November 20, 2009
Wednesday, November 18, 2009
Olive Oil Chocolate Chip Cookies
- 1/4 cup extra virgin olive oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 1/4 cup flour (I used about 2 cups white flour and 1/4 cup whole wheat flour)
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chocolate chips
- A dash of milk, approximately 1 tablespoon
Combine sugars and oil. Add eggs. Add vanilla and remaining dry ingredients. Add milk. Stir in chocolate chips. Bake for 10 to 12 minutes at 375 degrees.
Notes: I was afraid these would taste like olive oil, but they didn't! The cookies were chewy and tasty and heart healthy (well, at least a little healthier than the butter/margarine/shortening variety). This will probably become my go-to option for chocolate chip cookies because now I can eat more with less guilt.
Tuesday, November 17, 2009
Then again I'm also considering making duck- I've never cooked it though so am a bit intimidated...
Friday, November 13, 2009
1 cup shortening
1 can pumpkin
2 cups flour (put in last)
1 cup sugar
1 teas. cinnamon
1 teas. soda
1 teas. vanilla
beat until mixed
Drop by teaspoon on ungreased cookie sheet. Bake 10 to 15 minutes 350 degrees - enjoy!
Thursday, November 12, 2009
When I got home I immediately set about trying to figure them out. I tried combinations of shallots and pearl onions with red wine vinegar, balsamic vinegar and a dash of white wine vinegar. I cooked nearly all of the onions/shallots, but I did do one test batch that was raw. They burned like the fire of a thousand somethings.
Research aside, I think I found a better and more specific recipe from Everyday Food. I'm going to try them out soon, maybe Thanksgiving with these, some brie and toasted pecans.
Balsamic-glazed Pearl Onions
2 bags (10 oz) red or white pearl onions, trimmed and peeled
1/2 C dry white wine
3 T butter
coarse salt and pepper
1/4 C balsamic vinegar
In large skillet, combine onions, wine, butter and 1 C water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated; about 15 minutes (if onions are large, increase cooking time and add more water)
Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes. To store, refrigerate for 1 day.
Monday, November 9, 2009
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!
24 small brussels sprouts
Friday, November 6, 2009
Since it was just the two of us, I used a 1 lb tenderloin, halved the basting mixture and did one squash. Next time I think I'll do two squashes and I may not slice them so thin. It was kind of a pain to remove the flesh from the skin. I think it would be great for entertaining!
Spice-Rubbed Pork and Squash
4 tablespoons extra-virgin olive oil
1/4 cup packed light-brown sugar
1/2 teaspoon ancho chile powder or other single chile powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 pounds acorn squash, seeded and cut into 1-inch-thick wedges
1 boneless pork loin (3 pounds), tied
Coarse salt and ground pepper
Preheat oven to 425. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.
Tuesday, November 3, 2009
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar (I used dark brown because that's what I had)
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. (I skipped the parchment and sprayed with cooking spray)
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough. (I used the monster mix and did a circular pattern)
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. (Mine was done in 30 minutes) Set pan on a wire rack and let cool completely.
Photo and recipe from Martha Stewart.