Let soak for 20 minutes. Lift out the mushrooms and mince or thinly slice them. In a medium saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook, stirring, for 2 minutes. Gradually add the reserved vegetable stock, whisking to incorporate. Cook over medium heat, stirring, until the gravy is thickened. Add the reserved mushrooms, soy sauce, cream, sherry, and thyme and cook for a few more minutes, until heated through and thickened to the desired consistency.
Pour over anything on your plate! Thanks for the great recipe. So, sooooo good. Heads up: One time when we tested it, we accidentally used just 2 tablespoons of flour, but we ended up really liking that too—it was less creamy and voluptuous, more free-flowing, with a concentrated hit of mushroom flavor and color. I have used just shiitake mushrooms, but mixed dried mushrooms will provide more interesting flavors.
To make a vegan version, substitute olive oil for the butter and additional stock for the cream.
Roasted Red Pepper Soup with Corn and Cilantro
That technique made the recipe that much better. WHAT: Incredibly moist scones, perfumed with sage and squash, and as sweet as you want them to be, depending on whether or not you opt for the cinnamon drizzle. HOW: mrslarkin recommends cooking and draining the squash the day before. Lo and behold, they came out just as delicious as the real thing. To make the scones: Pierce the squash all over with a fork or the tip of a knife. Place in a microwave-safe dish and cook on high for about 30 minutes, turning every 10 minutes or so, until soft and mushy. Cut the squash open down the middle.
Then let it cool slightly. Remove the squash seeds and pulp. Scoop out the soft squash, mash it a bit, and place in a strainer set over a bowl. Let it drain for at least a couple of hours, or overnight. Make soup with the rest, or double the scone recipe. Place the dry ingredients and chopped sage in the bowl of a food processor and pulse to combine. Add the butter and pulse 10 or so times. Transfer the flour mixture to a large bowl. Pour into the flour mixture.
When the dough begins to gather together, use a plastic bowl scraper to gently knead it into a ball. Transfer the dough to a floured board. Gently pat it into a 6-inch circle. I use a pie marker to score the top of the dough circle and use the lines as a guide. Optional: Place the scones on a waxed-paper-lined baking sheet and freeze until solid; once they are frozen, you can store them in a plastic freezer bag for several weeks before baking.
Do not thaw them first. Place the scones on a parchment-lined baking sheet, about 1 inch apart. Brush with cream. Brush the front and back of the whole sage leaves with cream and place on top of the scones. Sprinkle the tops of the scones with sugar. Bake the scones for 20 to 25 minutes, turning the pan halfway through.
They are done when a wooden skewer inserted in the center comes out clean. Let cool. Add 2 tablespoons warm water and stir until smooth. I always do this by sight. If it is too loose, add more sugar, if too thick, add more water. It should be thick like corn syrup. They are absolutely delicious! My husband hates pumpkin pie and pumpkin bread, but he thought they were great.
He especially liked the cinnamon glaze. My non-squash-eating daughter immediately devoured two in a row before I told her they were butternut squash. All she could do was grin.
Thank you so much for a fantastic recipe!! Not too sweet, not too much squash, just the right texture. I love them! They just came out of the oven, I wolfed one down, and I may have to leave the house to prevent myself from eating the other seven before dinner. But when I make scones, I always weigh the flour—and bypass all that extra work. The success of quick breads like this depend upon a really cranking-hot oven, and if your oven fluctuates, like mine does, then you can adjust your oven temp accordingly.
Mine always runs cooler, so I crank it up until the thermometer reads the temp I want. Also, if you are baking less than a full batch, double up on your baking sheets, which will help prevent scorched bottoms. They are great the next day, warmed in the microwave for 15 to 20 seconds. WHAT: A fusion of gingerbread and apple cake, with layers of spiced batter enveloping tender caramelized apples and a top coating of turbinado sugar melted into a sturdy, glassy crust. Butter a 9-inch springform pan. Core and peel the apples and cut into thin slices. Add the apple slices and stir until all the slices are covered with the brown butter.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground ginger, cloves, and allspice. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the remaining 8 tablespoons butter and the brown sugar until fluffy. Beat in the eggs. Beat in the lemon zest, grated ginger, molasses, rum, and vanilla extract. Add the flour mixture a little at a time, stirring after each addition until the batter is smooth.
Fold in the milk and yogurt until they are thoroughly combined and the batter is smooth. Scrape half of the batter into the prepared pan. Cover with the apple slices, then spread the other half of the batter over the apples. Smooth the top with a spatula. Arrange the walnut halves on the top of the cake and sprinkle the remaining 2 tablespoons turbinado sugar evenly over the top. Bake for 50 to 60 minutes, until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan.
Transfer to a cooling rack, and run a knife around the edges of the cake to loosen it completely from the sides of the pan, open the ring, and remove it. Let cool completely. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base and use a large spatula to move it to the serving plate.
Serve the cake as is, or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream. My five-year-old great-nephew had three pieces before we cut him off, and we caught my sister-in-law going for a fourth piece a little while ago. Truly has to be one of the best cakes I have ever tasted.
The combination of flavors is amazing. We love gingerbread, have magnificent local apples Winesaps! I caught them in season this year! The crunchy top is awesome, especially for my frosting-hating hubby, and the flavors are just delicious. Your spice blend with the fresh ginger, lemon peel, rum is really great! Since there have been questions about substitutions, I wanted to share what I did: I used apple cider in place of the rum, half-and-half instead of milk, and sour cream instead of yogurt. I also put all the liquid ingredients together in my prep and added them together in step 4, then gently stirred in the flour mixture.
The cake came out delicious, but it needed about 5 to 10 more minutes of baking it collapsed a little when it cooled, even though the tester came out dry. It was the best dessert at our Thanksgiving meal. Only regret is that there were no leftovers. I used apples from our last apple-picking expedition, and made it gluten free. I used King Arthur Flour gluten-free pancake mix to replace the regular flour and baking soda and, with no rum, I used apple cider.
WHO: lorinarlock is a Napa, California, writer. WHAT: A butternut squash tart that is rustic yet full of nuance. HOW: The touch of semolina in the dough gives the delicate, buttery crust a sandy crunch, and a thyme-scented layer of ricotta and roasted garlic serves as a subtle, creamy bed for the squash. To make the pastry: Put the flour, semolina, and salt in the bowl of a food processor and pulse to combine.
Add the butter and pulse to form a mixture that looks like small peas. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes, and up to 24 hours. Line 2 baking sheets with parchment paper. For the filling: Cut the squash into 2 pieces, separating the round part from the narrow section. Peel the squash, then cut both parts in half and remove the seeds.
Put the squash in a large bowl, add the olive oil, chopped garlic, and thyme, and toss to coat evenly. Spread out on one of the prepared baking sheets; set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic cloves on the baking sheet and bake until the squash and garlic are tender, 25 to 30 minutes.
Leave the oven on. Transfer to the second parchment-lined baking sheet and refrigerate until ready to use. When the garlic is cool enough to handle, peel the cloves and put them in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta. To assemble and bake the galette: Remove the pastry from the fridge and spread the garlic-cheese mixture over it, leaving a 1-inch border.
Spread the squash over the garlic-cheese mixture. Fold the edges of the dough over toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the Parmesan. Bake until the crust is crisp and golden brown, 25 to 30 minutes. Let cool slightly before slicing and serving. Both my wife and I think it is quite delicious! Sometimes whole wheat ruins the whole sorry balance, but here it fits right in. I was clearing out my fridge today, and I roasted up a bunch of veggies carrot, butternut squash, sweet potatoes, yellow pepper, red pepper, golden beets, radishes, and red onion.
I made the crust, mixed some dried onion with the ricotta, spread it on, and then piled on the veggies and cubes of Brie. I grated up the rest of my fontina and sprinkled the edges with pecorino. It came out beautifully. Thanks for such a wonderful recipe! Bake for 25 minutes, without the fontina, and let sit at room temp. When you are ready to serve, sprinkle the fontina over the top and bake until the cheese is melted.
Assemble the galette and refrigerate for up to 24 hours, until ready to bake. The pastry may not be as crisp. Bake, cool, and refrigerate overnight. WHAT: Rings of richly caramelized delicata squash and a zingy relish, with lime juice and zest to brighten it all and keep the sweetness in check. Slice the ends off the squash. Lightly salt the squash and let sit for 30 minutes. To make the relish: Combine all the ingredients in a small saucepan and simmer over medium heat until the cider is reduced by half.
Keep warm or cool and reheat before serving. Pat the squash completely dry with paper towels. Lightly salt the squash rings again and add them to the pan. Remove the squash rings to a serving plate, grate lime zest over them, and squeeze lime juice over them using all the zest and juice of the lime. Scatter the relish over the crispy rings.
What is it? This recipe is fantastic. HOW: After the spice- and agave-coated pecans are baked and cooled only the assembly remains: stuffing the dates with goat cheese and finishing each with a candied nut. Combine the spices in a small bowl and stir to mix. Put the agave nectar in a medium microwave-safe bowl and warm for 15 seconds. Add the pecans to the agave and toss to coat, then add the spices and toss to coat again.
Spread the pecans in a single layer on the prepared baking sheet. Bake for 10 minutes, checking and stirring once or twice with a wooden spoon. The agave should be bubbling and the pecans should be fragrant and golden brown; be careful not to burn them. Remove the pan from the oven. As the pecans cool, sprinkle them with a pinch or two of sea salt, then slowly begin separating the pecans from the parchment. If they stick, let them cool a little longer. When ready, they will have a hard shell and a nice crunch. To make the dates: Mix the thyme and orange zest into the softened goat cheese, stirring to combine evenly.
Using a sharp knife, make a slit in the top of each date and carefully remove the pit. Top each stuffed date with a candied pecan.
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Arrange on a serving platter and watch them disappear! They were amazing and got rave reviews! I wish I had leftovers, but these babies disappeared in the blink of an eye! They were supertasty! I had a couple people who like neither dates nor goat cheese rave about them. Great party recipe! WHO: Sagegreen is an environmental designer and professor living in western Massachusetts. WHAT: Deep golden latkes with a lacy, tangled appearance; the mix of sweet potato, unpeeled russets, and parsnip keeps the pancakes from being stodgy, and the fennel and fresh ginger tickle your tongue in the most pleasant of ways.
Using the large holes on a box grater, grate the sweet potato, onion, and parsnip into a large bowl I think hand-grating is the only way to go for these. Scrub the russet potatoes very well. Leave the skins on but remove any imperfections. Grate these into the bowl with the other vegetables; you will need about 2 cups grated russets. Add the salt, pepper, fennel, and ginger and toss well. Let rest for a few minutes. Using a colander or cheesecloth, if you prefer wring all the excess moisture from the mix. Repeat, then return to the bowl. You can also squeeze handfuls of the mix in your hands to help remove more moisture.
Mix in the beaten eggs and flour. Generously coat the bottom of a heavy frying pan with peanut oil. Heat over medium-high heat until a drop of water added to the pan sizzles on contact. Press down gently on the latkes with a spatula. Fry on one side until golden brown, 2 to 3 minutes, then flip and cook the other side until golden.
Add more oil as necessary, trying to keep the level of oil as low as possible, but make sure the pancakes cook through—soft on the inside, crunchy on the outside. Drain on paper towels. Serve warm with generous dollops of sour cream and applesauce. If you have a peanut allergy, use a substitute oil with a high smoke point.
Of course, there is always schmaltz; I probably shaved years off my life using a goose-fat version for frying while I lived in Germany, but I am staying away from that now. I realized I was out of fennel seeds halfway through the recipe, so I subbed celery seeds instead—delicious! I used my OXO potato ricer to squeeze the liquid out of the grated potatoes—works very well! WHO: Cordelia is a home cook who lives in Seattle. WHAT: Light, golden shells with eggy spongelike interiors, swabbed in any of a festive trio of sauces.
HOW: An easy choux pastry is piped directly into hot oil to make free-form churros, and the dipping sauces are all quick one-pot or bowl affairs. To make the churros: Put 1 cup water, 2 tablespoons of the sugar, and the butter in a small saucepan. Bring to a boil. Reduce the heat and add the flour, beating it in quickly and firmly with a whisk until a ball is formed.
Take off the heat and use a wooden spoon to mix in the eggs one at a time. Stir in the vanilla extract. Let the dough cool down a bit while you make the sauces. Transfer the dough to a pastry bag fitted with a big star tip. To make the Nutella sauce: Warm the Nutella and the heavy cream in a bowl in the microwave for 30 seconds. Continue in second intervals until the Nutella is melted. Or make it on the stove: warm the Nutella and the heavy cream in a small saucepan over medium-low heat, stirring occasionally, until smooth and melted.
Mix well and serve warm. To make the strawberry sauce: Put the strawberries and sugar in a small saucepan and cook over medium heat for about 10 minutes. The sugar should dissolve and the strawberries should soften and break down. Transfer the mixture to a food processor, add the vanilla and lemon juice, and process until very smooth.
Set aside to cool. You can serve the sweetened condensed milk as is or heat it in a saucepan over medium heat for 10 to 15 minutes, stirring constantly, until golden brown. Serve warm. Heat the oil in a large heavy saucepan the oil should be about 2 inches deep until very hot but not smoking; to test it, add a cube of bread to the oil, it should brown in 30 seconds. Squeeze the dough into the hot oil in sections of about 4 inches.
Cook 4 to 5 churros at a time, making sure not to crowd the pan. Fry the churros for 2 to 3 minutes on each side, until they puff up and turn deep golden brown. Use a slotted spoon to remove the churros from the oil and drain on paper towels. Roll the churros in the cinnamon sugar and serve immediately, with the sauces on the side. Heating it slowly on the stovetop, stirring occasionally, worked like a charm. Just being in the kitchen makes me happy.
WHAT: Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory—a cheese plate wrapped into one crunchy little morsel. HOW: A simple food processor dough yields tender, buttery coins flecked with blue cheese and black pepper. Might we suggest that you make two batches?
Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet.
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Reroll the scraps no more than once and cut more rounds. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling. Thanks for a wonderful recipe! I used whole wheat pastry flour and added two ounces sharp English cheddar because I only had two ounces of blue. Love the fig jam all gooey on top. Just put a little waxed paper between the layers when you pack them for the freezer. They are the perfect thing to have on hand when you need to pull out something really good, and even better, homemade, for a yummy appetizer.
Because I was running out of time, I chilled the dough, then rolled it out and just cut into 1-inch squares with a pizza cutter. The entire prep time was literally 5 to 10 minutes. Thank you for making me look good. WHO: the parsley thief is a stay-at-home mom, blogger, and part-time caterer in Norwalk, Connecticut. WHAT: A warm orzo salad that mingles caramelized red onions, salty bursts of feta, tender beets, woodsy greens, and crunchy toasted pine nuts. HOW: The salad is stained fuchsia from cooking the pasta in the same tinted water as the beets, a thoughtful detail we love.
Toast the pine nuts in a dry skillet over medium heat until they begin to brown. Watch carefully, as they will burn in a flash. Remove from the heat and transfer to a bowl to cool. Remove the beet greens and reserve. Peel the beets and chop them into bite-size pieces. Remove the stems from the beet greens and slice the leaves into strips. Wash the greens thoroughly to remove any grit. Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic and cook until the onion is tender and golden brown, 10 to 15 minutes. Reduce the heat to medium-low and add the beet greens.
Cover and cook, tossing occasionally, until the greens are wilted, about 5 minutes. Meanwhile, cook the beets in a pot of boiling salted water until just tender, 10 to 12 minutes. Remove the beets from the pot using a slotted spoon and set aside. Return the water to a boil and add the pasta. Cook until al dente; drain. Transfer the orzo to a bowl, add the beets, pine nuts, beet greens, and crumbled feta, and toss. Season with salt and pepper to taste and serve. The second time I strayed from the recipe, increasing the ratio of beets to orzo, but I have reverted back to being true to stated amounts, because the texture as is cannot be surpassed.
Thank you! The sweet flavor of the beets and the feta were great together. I jumped the gun and started roasting my beets before reading the boiling instruction. No biggie—I just diced and added at the end. So delish! Thanks for a wonderful recipe. WHAT: An indulgent special-occasion breakfast that is out of this world with a drizzle of maple syrup and some crispy bacon. HOW: An easy, two-bowl, mix-the-dry-with-the-wet approach yields a creamy, heavenly pudding.
WHY WE LOVE IT: A cross section of this layered dish reminded us of those sand jars you make in elementary school: the supple white custard center is flanked by a sunny corn bread base and a paler cap of tender white cake scented with nutmeg. Place an ungreased 8-inch square baking dish in the oven on the middle rack to warm. Mix the dry ingredients together in a large bowl. In another, large bowl, whisk together the eggs, milk, 2 tablespoons of the melted butter, the vinegar, and vanilla. Add the dry ingredients and slowly stir until the batter is smooth and free of lumps. Remove the heated baking dish from the oven and add the remaining 2 teaspoons butter, using a brush to coat the base and sides of the dish.
Slowly scrape the batter into the dish and place it on the oven rack. Slowly pour the cream over the batter; do not stir. Bake for 45 to 50 minutes, or until the top layer is golden brown and a knife comes out clean. Remove from the oven and let stand for 10 minutes before serving. This is a fabulous fusion of corn bread, pancake, and delicate custard delight.
A nice variation on the standard spoon bread recipe. I made it Christmas Eve morning. Family loved it. Served with bacon, orange juice, and freshly brewed dark coffee. Used polenta, and had to do a mix of cream and half-and-half. Came out beautifully! HOW: Use a muffin tin for easy portioning. If you choose your sweet potatoes carefully, the slices will fit perfectly into each cup to make more polished personal gratins if you care about that sort of thing—take note, Type As! Generously coat a cup muffin tin with butter, oil, or nonstick cooking spray. Put a slice of the sweet potato into each muffin cup.
Repeat twice, overlapping smaller sweet potato slices if necessary to make a full layer and using all the slices. Scatter the remaining cheese and pancetta on top. Spoon a tablespoon of heavy cream on top of each gratin. Cover the pan loosely with a sheet of aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, for 20 to 25 minutes, until the sweet potatoes are tender.
Allow to cool for 10 minutes before removing the gratins from the muffin tin and serving. And just in time to solve my side dish dilemma for Christmas. Great for entertaining. I substituted shallots for the pancetta to make it vegetarian. Thanks for sharing! WHAT: Tender, rich dinner rolls, with just a hint of sweetness.
HOW: A straightforward and simple approach to bread making, no machine needed. We love the ease of the first refrigerator rise, and these are virtually guaranteed to come out looking beautiful, with their butter-slicked and oat-flecked tops. Scald the milk heat it in a small saucepan until it begins to steam and bubbles form around the edges; do not let it boil , then combine with the butter in a large bowl. When the butter has melted, add the remaining tablespoon of brown sugar, oats, molasses, and salt. Blend thoroughly and let cool to lukewarm. Add the egg to the milk mixture and stir well.
Let rest for 10 minutes. Scrape the dough into a greased bowl. Turn to coat, cover with plastic wrap, and refrigerate for a minimum of 2 hours; it can sit overnight as well. Generously butter a 9-inch round cake pan. Turn the chilled dough out onto a floured work surface and knead slightly.
Cut the dough into 12 pieces and shape into balls. Press each ball flat with your fingers, then roll up and tuck the edges under. Place the rolls seam side down in the buttered pan. Brush all over with half of the melted butter and sprinkle with some oats. Let rise in a warm place until doubled in size, about 2 hours. Bake the rolls until they are nicely browned and sound hollow when you tap their bottoms, 35 to 40 minutes. Remove the rolls from the pan and brush generously with the remaining melted butter.
Let cool on a rack for 5 to 10 minutes. Serve warm, with salted butter! This recipe is amazing. Thank you for sharing. We loved it! These were so delicious. How lucky am I that we live so close to each other that I get to try many of your new creations right out of the oven?! WHO: onetribegourmet is a Philadelphia-based Realtor who blogs at www. Spread in a single layer in a large baking dish or roasting pan. Roast the potatoes, stirring once or twice, until tender and golden brown, about 40 minutes.
Mix all the ingredients together in a small bowl. You should have about 1 cup. I always say spices are the best travel souvenirs. Nice work. I like it coarse for this recipe. This is definitely a keeper. Both it and Aleppo pepper, a fruity chili with a mild heat, can be found in gourmet markets. WHAT: White wine infused with cardamom and star anise, as well as the more traditional triumvirate of cinnamon, ginger, and cloves, and amped up with pear brandy. Put the wine in a medium heavy saucepan with the star anise, ginger, cardamom, cloves, and honey start with 3 tablespoons and adjust later if necessary.
Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug if you like, and add a slice of Asian pear.
Toddy away! Perfect blend of light and spicy! We enjoyed it with Fig and Blue Cheese Savouries this afternoon. I think a Bartlett would also work well. Combine the citrus juices with the honey and bourbon in a tumbler. Add just enough hot water to fill the glass almost to the top. Serve with the cinnamon stick. What a beautiful drink. Love the blood orange. WHO: Rivka is a health care consultant by day, food blogger by night, and she makes a mean veggie chili. Check out her blog at www. WHAT: A storied Middle Eastern staple with varied textures and flavors: crisp, sweet onions tangle with fluffy jasmine rice and tiny, plump French lentils that burst happily in your mouth; the minted spiced yogurt adds zip and ties everything together.
HOW: The rice and lentils are cooked and flavored separately; the magic happens when you allow them to rest together for 15 minutes before serving. Reduce the heat and simmer the lentils until soft but not mushy, about 20 minutes. Drain and set aside. Rinse the pot. When the water begins to boil, cover the pot, transfer to the oven, and cook for 17 minutes the tried-and-true Amanda Hesser method!
Remove from the oven, uncover, and fluff the rice with a fork. When the butter has mostly melted, add the onions and toss to coat with the butter and oil. After 5 minutes, the onions will soften slightly and start to release some liquid. Raise the heat to medium and cook for 10 to 12 minutes more, until the onions are very soft and browned. Add water by the tablespoon if the pan gets too dry or if the onions start to stick. When the onions are well-browned, add the last tablespoon of olive oil and raise the heat to high. Combine the rice, lentils, and most of the onions in a large serving bowl and let sit for at least 15 minutes to marry the flavors.
Truth be told, this dish improves with age. Taste and add more onions, if desired. Meanwhile, make the yogurt: Mix all the ingredients together in a small bowl. If the mujaddara has cooled significantly, reheat it in a low oven or even in the microwave for a couple of minutes.
To serve, place a big scoop of mujaddara on each plate and top with a dollop of yogurt. Thank you—I made this for brunch today. Honestly, this is a recipe I would want to be remembered for. My two-year-old gobbles it up with gusto. And the leftovers are even better. We immediately decided it deserved a spot in the second Food52 cookbook.
Cook the pasta in a large pot of boiling salted water until just al dente, about 3 minutes less than the package directions. Drain, transfer to a bowl, and stir in the butter to prevent sticking. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer to a colander and shake well to drain the fat. Return the lamb and onions to the pan, add the wine, and cook over medium heat until most of the liquid has evaporated. Stir in the tomato paste, and cook for a minute.
Add the cinnamon, oregano, sumac, and mint, if using, and 2 cups of water. Simmer, stirring occasionally, until thickened, 15 to 20 minutes. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until incorporated, about 30 seconds. Add the milk in a slow steady stream, whisking constantly so there are no lumps. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a spoon, 5 to 7 minutes. Stir in the cayenne and Parmesan.
Grease a 9 x inch baking dish. Add the pasta to the lamb mixture and stir to combine. Toss in the feta and stir to combine. Spoon the mixture into the greased baking dish. Spread the cheese sauce over the pasta mixture, smoothing the top with the back of a spoon. Bake until browned on top in spots, 35 to 40 minutes. Remove from the oven and allow to cool for about 15 minutes before serving. My husband loves baked ziti, and when I made this, he went crazy for the new twist of Greek flavors, compared to the traditional Italian. I was so happy for leftovers! Thank you for this recipe and for the suggestion of turning up the heat for the last 10 to 15 minutes.
It looked exactly like the picture! When you add the tomato paste to the lamb, let it toast a bit before adding the water. Take one to a friend and have one for dinner. When I came home from work on Monday, I whipped up the sauce and popped it in the oven. Made for a delicious and easy Monday night dinner and lunch today! And so easy too. WHO: Minimally Invasive, a graphic designer and freelance writer living in Ringwood, New Jersey, is always up for trying something new.
Her latest projects are perfecting her smoker technique, as well as turning out the perfect focaccia. WHAT: A hearty, earthy ragu best made a day in advance. HOW: Mushrooms, which are pureed with the rest of the sauce once the short ribs are fall-apart tender, make the liquid cloaking the shredded short ribs nice and meaty, and the wine, anchovy, tomato paste, and mustard make it sing. On a frosty winter evening, this would be perfect with a big green salad and the other half of that bottle of red wine. To make the ragu: This is best if prepared one day before serving see Tips and Techniques.
Soak the dried mushrooms in 2 cups boiling water for at least 10 minutes, until soft. Meanwhile season the ribs well with salt and pepper. Heat the oil in a large ovenproof heavy pot such as a 5-quart enameled cast iron Dutch oven over medium heat until shimmering. Brown the ribs in batches for 2 to 3 minutes per side; set aside. Add the garlic and stir until fragrant. Create a hot spot in the pot by moving the vegetables aside, leaving about a 3-inch circle bare. Add the tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir this mixture into the vegetables.
Add the red wine to deglaze the pot and cook until the liquid is reduced by half. Add the tomatoes, mustard, and Worcestershire sauce. Add the ribs back to the pot, then add enough chicken stock so the ribs are nearly covered. Bring the liquid to a boil, then cover tightly and braise in the oven for at least 3 hours, or until the ribs are fall-apart tender. Remove the ribs from the braising liquid and set aside until cool enough to handle.
Meanwhile, remove the bay leaves from the braising liquid and discard. Puree the braising liquid with an immersion blender or in batches in a regular blender, then return to the pot. Set the pot over medium-low heat to reduce if the sauce seems thin. When the ribs have cooled, remove and discard the bones and any large pieces of fat. Shred the beef and return it to the pot. Let cool to room temperature, skimming any large pools of fat from the surface, and refrigerate overnight.
The next day, make the gremolata: Mix all the ingredients in a small bowl and let sit at room temperature for an hour before serving. Remove the solidified fat from the surface of the ragu and reheat. Serve over polenta, sprinkled with the gremolata. Good call on the gremolata. That really adds a nice, distinguishing flavor.
See her on Linguine with Sardines, Fennel, and Tomato. HOW: A few details set this apart from other braised chicken dishes you may know: the subtle perfume of the sweet vermouth we recommend pouring yourself a nip while the chicken simmers away , the sauce-bolstering grated carrot, and the one-two mushroom punch of dried porcini and fresh cremini. Arrange the chicken pieces on a platter and pat dry. Season well with salt and set aside.
Cover the porcini with 1 cup boiling water and let steep until the mushrooms are soft, at least 10 minutes. Remove the mushrooms from the soaking liquid and finely chop; strain the soaking liquid through a coffee filter to remove any grit, and set aside. Heat a glug of grapeseed oil and a glug of olive oil over medium heat in a heavy ovenproof pot such as a large enameled cast iron Dutch oven and brown the chicken in batches, starting skin side down, until the chicken is browned and crisp-skinned. Remove the chicken pieces to a plate or platter and set aside.
Pour off all but a thin layer of the rendered fat from the pot. Add the cremini mushrooms to the pot, and cook, stirring occasionally, until browned on all sides. Add the chopped porcini and vermouth and cook until the liquid has evaporated. Remove the mushrooms to a bowl and set aside. Add the chopped onions to the pot, along with a sprinkle of salt and a little more oil if necessary, and cook until soft and translucent.
Add the carrot and stir, then add the chopped tomatoes, tomato paste, red pepper flakes, wine, and reserved mushroom liquid, stir well, and bring to a simmer. Toss the chopped herbs with the mushrooms and add to the pot, stirring well. Nestle the chicken pieces on top—being sure to add any juices that have accumulated—cover the pot with a parchment lid see Tips , and transfer the pot to the oven. Cook for at least 1 hour, preferably more, until the chicken is falling-apart tender and the sauce is thick and reduced.
Great recipe, great wildcard! You make a parchment lid with a circle cut out in the center to cover your braise rather than the pot lid. It was delicious! It came out fabulous. WHO: wanderash is a mom, caterer, and writer living in Wilmette, Illinois. HOW: Make the most amazing salad dressing in the world and drizzle it on the salad.
Make more salad, or warm it gently to drizzle over a pork chop, duck breast, or anything else. Stir and cook until the mixture turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface. Add the apples and garlic and cook, stirring occasionally, until the apples are tender, about 5 minutes. Remove from the heat and put in a blender, along with the remaining 2 tablespoons vinegar, the thyme, lemon juice, and a pinch of salt. Whoosh until blended.
Then, with the motor running, slowly add the oil, blending until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar. Meanwhile, make the salad: Cook the lardons in a heavy skillet over medium heat, stirring occasionally, until crisp. Drain on a paper towel.
Combine the lardons and the remaining salad ingredients in a large bowl. Taste a piece of lettuce and add more dressing if you like. Reserve the rest of the dressing for another delicious use. I made the dressing, cooked my lardons, and toasted the pecans in the morning so there was very little left to do to get it on the table. Getting it off the table was easy…. WHAT: Spiced pecans are sitting, unassumingly, on a wonderful secret, set apart from their sugar-shellacked counterparts.
HOW: The long brining and low roasting take only time and almost no effort. Even when we shaved a couple hours each off the brining and roasting times, these still disappeared from the jar. The method is based on one described by Sally Fallon in Nourishing Traditions. Cool to lukewarm, then stir well, add the nuts, and allow them to soak for 6 to 8 hours. Line a baking sheet with parchment.
With a slotted spoon, remove the pecans from the brining liquid and spread them on the baking sheet. Remove any whole spices and orange peel. Roast for 10 to 12 hours, stirring occasionally. If by chance there are any left, store them in a tightly sealed container. She lives in New York City. HOW: First you roast the fennel and garlic to bring out their sugars and intensify their flavors.
Then you simmer white beans in fragrant garlic-and-rosemary oil. You blend the beans and fennel with more oil so the mixture lightens and, finally, you spoon it all into a baking dish, cover it with Parmesan cheese, and slide it into a hot oven so the cheese on top toasts, leaving you with a crisp veil over the pillowy dip. Toss the fennel and garlic cloves with the olive oil and spread on a baking sheet.
Season generously with salt and pepper. Roast for 30 to 40 minutes, turning twice. Let cool, then squeeze the roasted garlic out of its skin. To make the beans: In a small frying pan, warm the olive oil over medium heat. Add the garlic and cook until lightly golden.
Add the rosemary and cannellini beans and cook for 1 minute more; be careful not to burn the garlic. Take off the heat. In a food processor, combine the bean mixture, fennel, roasted garlic, lemon juice, olive oil, and 5 tablespoons of the Parmesan. Puree until smooth. Transfer the puree to a small baking dish and sprinkle with the remaining 3 tablespoons cheese.
Feel free to add more. If your dish is nearly full, place it on a baking sheet in case it bubbles over in the oven. Bake until the cheese is golden on top, about 15 to 20 minutes. Serve with crostini. Definitely making it for the Super Bowl, although its sophisticated elements may be a little above the heads of my football cowatchers! Awesome and a keeper! We found that it gets better if you leave it overnight so the flavors can develop.
Then I uncovered it, sprinkled on the remaining 3 tablespoons cheese, and broiled it until brown and bubbly. Worked like a charm…. One last tip—I had some rosemary left over, so I infused it in olive oil and then used that oil to make my crostini. You work through them and you move forward. As for their wedding plans, Batula and Cooke are taking their time. If you have opted in for our browser push notifications, and you would like to opt-out, please refer to the following instructions depending on your device and browser.
- The Jewels of Heaven (T.J. & Luna Book 1).
- Amanda Cook, age 38, address: Indianapolis, IN - PeopleBackgroundCheck.
- Brief Encounters of the Third Kind.
For turning notifications on or off on Google Chrome and Android click here , for Firefox click here , for Safari click here and for Microsoft's Edge click here. FB Twitter ellipsis More. Image zoom. Amanda Batula and Kyle Cooke. Kyle Cooke and Amanda Batula. By Dave Quinn.