Crossposted to my own journal.
This happens to be a Bobby Flay recipe. I really dislike him, just because he's irritating, but he's apparently got some kickass recipes. I got it, of course, from Smitten Kitchen. Bobby apparently suggests using it on beef tenderloin skewers and I can see why, but I chose to cut four chicken breasts into strips and use it on that.
Originally, we were going to grill the chicken, which I think would have been best, but never underestimate the laziness in my household. I ended up putting them in the oven on 400 for roughly 10 - 12 minutes (5 - 6 minutes per side) and while it got not crisp on it, they came out juicy and yummy.
If you do not like mustard (which I don't, generally, but I do in certain things), do not use a mustard glaze. Common sense.
Substitutions: We were somehow out of soy sauce, so I used Teriyaki instead.
Garlic Mustard Glaze
1/4 c. whole grain mustard
2 tbsp. Dijon mustard
4 cloves garlic, finely chopped
2 tbsp. white wine vinegar
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. finely chopped fresh rosemary leaves
2 tsp. Spanish paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
Then I just put it and the chicken in a bigger bowl, mushed it around, poured it out onto a cookie sheet and separated the pieces, and cooked it at 400 for 10 - 12, flipping halfway through.
This makes a ton of chicken if you do it this way. If you leave the breasts whole, people will eat them all, but if you do this, you can feed four people and definitely have leftovers.
- Mood:
good
Just inquiring if the NY audience knows of/recommends any cooking classes - for general public - available within the boroughs..preferably Manhattan. Cost effective is a plus.
I'm a home style cook...everything I know is from watching the women in my family since a young age. I'm open really to anything suitable for a beginner-medium level class.
Thanks in advance
Crossposted to my own journal.
I got this recipe from 101 Cookbooks. It's great because it can be served and stored (for a reasonable amount of time) at room temperature. It's also super easy, as far as cheesecakes go. I keep wanting to think of it as a quiche, but it's not.
My only suggestion would be to use another herb or mix it up a little. Dill is great and it's a very nice, bright summer flavor, but I didn't particularly care for so much of it. I am, however, outnumbered, as everyone who's tried it has said it was great with the dill. I'm thinking about thyme, next time.
I ended up using a 9" springform, because half our kitchen supplies are packed up in storage, so that's all I could find. You do it all the same way and just watch your cooking times. It ended up being a little longer on mine, which doesn't make sense, but our oven is being replaced in a month because it's so old, so that may be a reason.
This cheesecake is so wet that you actually have to dab off excess (I didn't, but with a 7", you should), so no need for a water bath.
Zucchini Ricotta Cheesecake
2 c. zucchini, unpeeled & grated
1 tsp. fine grain sea salt
2 1/2 c. ricotta cheese
1/2 c. freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 c. fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 c. goat cheese, crumbled
drizzle of olive oil
Preheat oven to 325F degrees, racks the middle. Butter and/or oil a 7-inch springform pan.
In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. I usually use a dishtowel for this. Set aside.
In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill, and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
At this point, if the cake is baked and set, but the top isn't quite golden, zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.
It looks great on a cake pedestal.
- Mood:
hungry
Crossposted to my own journal.
I picked this up from Smitten Kitchen (my new favorite food blog) and I think they got it from Gourmet. Excellent summer salad. I'm not crazy about celery in salads and I usually hate radishes, but all of these tastes together just worked.
Napa Cabbage Salad
1/2 c. well-shaken buttermilk
2 tbsp. mayonnaise
2 tbsp. cider vinegar
2 tbsp. minced shallot
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. finely chopped chives
1 lb. Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, salt, and pepper in a large bowl until sugar has dissolved, then whisk in chives. Toss cabbage, radishes, and celery with dressing.
Simple and delicious.
- Mood: good
Crossposted to my own journal.
This is a modified version of my Oma's pork chops. Pretty standard and the only thing I do differently from her is I finish them in the oven. Because it's just one of those Recipes You've Always Done, I don't have specific measurements, so I'll try, but if it's not enough or too much for you, change it up yourself.
4 bone-in pork chops*
1/2 c. flour
2 large eggs
2 tbsp. half and half
3 c. crushed Corn Flakes (I pulse them in a food processor)
1 tsp. Kosher salt
Olive oil**
Preheat oven to 375 degrees and line a baking sheet with foil. Put the flour in a flat dish, beat the eggs with the half and half in another dish, and mix the Corn Flakes and salt in a third dish.
Heat olive oil in a large pan on med-high heat. Coat the pork chops lightly in flour, shake off excess, then dip in the egg mixture, followed by coating in the Corn Flakes. Brown the pork chops, 2 - 3 minutes per side. Place browned chops on the cookie sheet.
Bake in the oven for 30 minutes or so. You may need to change the time, depending on the thickness of your chops, but just enough until they're cooked through. You don't want to overcook these.
Serve with applesauce. :)
* Depending on size. The ones I used tonight were fricken HUGE, but I've gotten little ones before. Determine your own per person portions.
** I'm allergic to everything on the planet, so I generally use olive oil for pan frying. You can change it up with whatever you like.
- Mood:
sleepy
I got this in my farmshare box yesterday and I don't know what it is, other than that it's fruit. My best guess was maybe ripe persimmons - I've only ever seen the frozen ones - but it seems too early for persimmons. Plus according to what I see on Google images, the stems aren't right. These have small stems, like cherries or grapes, and they could be mistaken for really big globe grapes, but they're bigger than any grapes I've ever seen, and they're not in a bunch, they're all individual. I could taste one when I get home and see if I can tell, but I still may not know what they are other than tasty or not, so I thought I'd see if anyone else knows. Any ideas?
x-posting to easycooking
EDIT: I love the answers I got here! I finally tasted one this morning, and they're almost definitely plums. They have the same consistency and taste of a plum, and there's a pit. Now I wonder what to do with them, as there are too many to munch before they go bad; they are already quite ripe. I had thought of plum pudding and plum sauce, but getting the meat of the fruit off these is going to be a pain since they are so small. The adventure continues!
- Location:work
- Mood:
curious - Music:in my head - "On the Rise" from Dr. Horrible's Sing-Along Blog
I'm new to this community, so if posts like this aren't allowed, I apologize.
I was wondering if anyone was able to make it to the Food and Wine Classic in Aspen this year. How was it?
If you weren't able to go or if you don't know what I'm talking about, there's some great coverage here.
most commercial baking powders contain aluminum, something most of us don't need any extra exposure to. if you have difficulty locating an aluminum-free baking powder, you can make it yourself. this is a single-acting baking powder that activates and begin to fizz when it hits liquid. be sure your oven is preheated and your baking pans are ready before you mix the batter.
1 part baking soda
2 parts cream of tartar
2 parts arrowroot
mix everything together and store in an airtight container. this baking powder should last up to a month. to see if it is still active, drop a teaspoonful into a glass of hot water. if it bubbles vigorously, the powder is still active.
Ingredients
* 1/4 cup olive oil
* 1 1/4 pounds stew-worthy lamb, cut into 1-inch pieces
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Method
1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Crossposted to ![[info]](http://p-stat.livejournal.com/img/community.gif){kind=small}
culinarydelight.
I swear I've posted this before...but I can't find it. So if I did, just let me know. Another Ina Garten recipe. What can I say? She has good stuff.
This is one of my favorite weeknight meals because the entire thing happens in a flash. We usually serve it with good, crusty bread and a spinach salad with a lemon or white wine vinaigrette.
1 lb. fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tbsp. (1/2 stick) unsalted butter, divided
1/2 c. chopped shallots (2 large)
1 garlic clove, minced
1/4 c. chopped fresh flat-leaf parsley leaves
1/3 c. dry white wine
1 lemon, cut in 1/2
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tbsp. of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 - 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
- Mood:
busy
I appreciate any help!!
-- Mannus
x-posted
I'm currently living in China and am getting my baking kicks with a toaster oven. I can't find baking soda anywhere in my town, so therefore my recipes have been severely limited (mainly to peanut butter cookies, which only require baking powder).
1. Do you have any good recipes for baking cookies, cakes, pastries, etc. without the use of baking soda (or lard, for that matter)?
2. How important is baking soda anyway? What would happen if I omitted baking soda from a typical basic cookie recipe?
Any advice is appreciated!
(xposted)
Crossposted to my own journal.
I think this is an Ina Garten recipe.
4 to 6 boneless, skinless chicken breasts
1 c. all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra-large eggs
1 tbsp. water
1 1/4 c. seasoned dry bread crumbs
1/2 c. freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon vinaigrette (recipe below)
Pound the chicken breasts until they are 1/4-inch thick.
Combine the flour, salt, and pepper on a dinner plate. (I totally prefer flat bowls, but whatever works for you.) On a second plate, beat the eggs with 1 tbsp. of water. On a third plate, combine the bread crumbs and 1/2 c. grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tbsp. of butter and 1 tbsp. of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 c. freshly squeezed lemon juice (2 lemons)
1/2 c. good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Mood: sleepy
- Music:Romance - Apocalyptica
Crossposted to my own journal.
This is one of those quick ice creams that you don't make a custard for and you don't have to keep beating the crystals out of it. I got it from Nigella Lawson's cookbook Nigella Express.
It's all right. It tastes good. The texture is a little bit like creamy ice, in the way that it shaves itself when you dig through with the spoon. I had to use store bought pomegranate juice, because they're out of season right now, but it still turned out well. It was a hit with the people I fed it to.
It does seem to lose flavor as it goes on, though. I made it Friday and it was pretty weak by Sunday. So...I guess eat it fast?
2 pomegranates
1 1/2 c. powdered sugar
1 lime
2 c. heavy cream
Juice the pomegranates and the lime, straining the juices into a bowl. You will have approximately 3/4 c. of pomegranate juice. Reserve the pomegranate seeds for garnish
Add the powdered sugar and whisk to dissolve.
Whisk in the cream and keep whisking until soft peaks form. It will be pale pink.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds when you eat it.
- Mood: good
the recipe appears at:
http://www.wildfloridashrimp.com/recipe
Ingredients
Amt Ingredient
1 1/2 pounds Florida shrimp, peeled and deveined
1 cup pineapple chunks
2 tablespoons fresh Florida lime juice
2 tablespoons olive oil
2 tablespoons Florida honey
1 tablespoon Florida garlic, minced
2 teaspoons soy sauce
Preparation
Arrange shrimp and pineapple chunks on wooden skewers and place in a flat bottom glass casserole dish. In a small bowl, combine lime juice, oil, honey, garlic and soy sauce, reserving one ounce for basting during cooking. Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour. Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning. Serve with grilled vegetables.
Yield
4 servings
Nutritional Value Per Serving
Calories 340, Calories From Fat 91, Total Fat 10g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 259mg, Total Carbohydrates 25g, Protein 35g, Omega 3 Fatty Acid 0.01g
Just remember you can make it completely vegan by just skipping the first steps and going straight to the onion~
It's very fun to make in group, and with one or two more people, doesn't take much at all :3
Chop Suey recipe for dummies~
Also: you can TOTALLY freeze this. I always make a lot (with the ingredients I listed, you should have enough for at least 5 people, if you having it with spaghetti) and then stuff it in the fridge. Whenever I’m hungry and don’t want to cook, I just boil some more spaghetti and heat the Chop, pouring it over.
Also: any advice to improve it or fun ideas to try? I’m all ears!
Great pancake recipe! my favorite is an apple pancake recipe I found on Prevention Magazine's website:
| http://buzz.prevention.com/apple-pancake |
These ginger-spiced pancakes are terrific, and they’re ready in just 20 minutes.
Photograph by Jennifer. Some rights reserved.
makes 10 appetizer servings.
1 box (15 oz.) refrigerated pie crusts (2x 11-inch rounds)
4 oz. cream cheese
2 T chopped fresh cilantro
2 T salsa
½ t. ground cumin
½ t. salt
¼ t. garlic powder
1 c. finely chopped cooked chicken
1 egg, beaten
additional salsa
1. remove pie crust pouches from box; let stand at room temperature 15-20 minutes.
2. heat cream cheese in small heavy saucepan over low heat; cook & stir until melted. add cilantro, salsa, cumin, salt & garlic powder, stir until smooth. stir in chicken; remove from heat.
3. unfold pie crusts; remove plastic film. roll out slightly on lightly floured surface. cut crusts into 3-inch rounds using biscuit cutter. rereoll pie crust scraps and cut enough additional to equal 20 rounds.
4. preheat oven to 425° F. line baking sheet with foil. place about 2t. chicken mixture in center of each round. pull one side of dough over filling to form half circle; pinch edges to seal.
5. place 10 to 12 empanadas on prepared vaking sheet; brush lightly with egg. bake 16-18 minutes or until lightly browned. serve with salsa.
note: empanadas can be prepared ahead of time and frozen. simply wrap unbaked empanadas in plastic wrap and freeze. to bake, unwrap and follow directions, baking 18-20 minutes.
Ingredients:
1/2 cup milk
2 T. melted butter
1 egg
1 c unbleached flour
2 tsp baking powder
2 T sugar
1/2 t salt
Directions:
Put first three ingredients in a large mixing bowl and beat lightly. Sift together remaining ingredients into a medium bowl. Add to the milk mixture all at once. Stir just enough to dampen the flour. Add more milk, if necessary, to make the batter as thick as heavy cream. Makes 6-8.
To cook: Test the griddle or frying pan for correct heat by sprinkling a few drops of water over it. They will "dance" when it is right. Heat the griddle or frying pan over moderate heat. Grease lightly with butter. Use a 1/4 cup measure to dip the batter onto the griddle or pan. Cook until the cakes are full of bubbles and the under-surface is nicely browned. Lift with a pancake turner or spatula and brown the other side. Serve immediately with plenty of butter and warm maple syrup.
TO VARY: use buttermilk, sour milk or yogurt in place of milk. Use 1/2 tsp baking soda instead of baking powder. Or sift a tbsp of corn meal with the flour.
Whole-wheat pancakes. Use 1/3 cup whole wheat flour and 2/3 cup white flour. Sweeten with molasses instead of sugar.
Oatmeal pancakes. Heat 1/2 cup milk, add 1/2 cup quick oatmeal and let stand 10 minutes. Add the rest of the ingredients but reduce the flour to 2 tbsp.
Buckwheat pancakes. Use half buck wheat flour and half white flour.
Apple pancakes. Peel 1 tart juicy apple. Quarter, cut in thin slices and stir into the batter.
buy it:
1 pound new potatoes
2 carrots
2 small zucchini
olive oil
whole grain mustard
1 bunch rosemary
kosher salt & pepper
4 6oz. boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags
freeze it:
quarter the potatoes. peel the carrots. cut the carrots and zucchini into 2-inch sticks. mix them in a bowl mix 2 tablespoons olive oil, 2 tablespoons mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. divide evenly among 4 bags. freeze until ready to cook, for up to 3 months.
cook it:
heat over to 400 degrees farenheit. remove the bags from the freezer (1 bag = 1 serving). empty contents of bags into a baking dish. roast for 25 minutes. toss the veggies, turn the chicken, and continue roasting until the chicken is cooked through, 0-25 minutes more. divide among individual plates.
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buhfly : Garlic Mustard Glaze [+0] - adalishous : cooking classes in nyc [+1]
- buhfly : Zucchini Ricotta Cheesecake [+0]
- buhfly : Napa Cabbage Salad [+0]
- buhfly : Pork Chops [+3]
- valancy17 : name that fruit [+2]
- plumtv : (no subject) [+0]
- dragynsidhe : all-natural baking powder [+0]
- dragynsidhe : wined-out and guinessed-up lamb stew [+1]
- buhfly : Scallops Provencal [+0]
- mannus : Bittersweet Chocolate vs. Milk Chocolate [+2]
- jaswinger : Baking in a toaster oven: a dilemma [+5]
- buhfly : Parmesan Chicken [+0]
- buhfly : Pomegranate Ice Cream [+2]
- dragynsidhe : Oven-Roasted Yams & Pineapple Honey Grilled Shrimp [+0]
- panur_links : Chop Suey recipe for dummies~ (pics under fake cut) [+0]
- rb101182 : Pancakes [+0]
- dragynsidhe : chicken empanadas [+0]
- dragynsidhe : fannie farmer pancakes [+0]
- dragynsidhe : make ahead meal: rosemary chicken w/zucchini [+0]
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