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This was slightly modified, as I (a) prefer cooked garlic to raw, and (b) wanted to add bacon. Because bacon. So leave out the bacon, and it'll be vegetarian again. Far superior to any alfredo sauce I've had out a jar.

5 ounces grated Parmigiano-Reggiano cheese, plus more for sprinkling
2 tablespoons heavy cream
1 large egg
1 teaspoon cornstarch
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound fresh fettuccine, or 12 ounces dried fettuccine
2 cloves garlic, minced
4 oz bacon (about 5 slices), diced
2 tablespoons unsalted butter
Minced fresh parsley or chives (optional)

Combine cheese, heavy cream, egg, cornstarch, and olive oil in a large bowl. Season lightly with salt (there'll be plenty in the pasta water later) and black pepper to taste. Whisk to combine, then set aside.

In a large saucepan, bring 2 quarts of water and 2 tablespoons of salt to a boil over high heat. Add pasta and cook, stirring frequently to prevent sticking, until cooked but still very firm (not quite al dente), about 45 seconds for fresh pasta or 1 minute less than package directions for dried pasta. Drain pasta into a colander set over a large bowl. Transfer 2 cups of cooking water to a liquid measuring cup and discard the rest. Transfer pasta to the now-empty bowl. Add the butter and toss to coat.

In the still-hot saucepan, sauté the bacon until desired level of crispiness. Toss in the garlic for about 45 seconds. Drain excess bacon fat and discard, then dump bacon & garlic into the pasta and toss to coat.

Whisking constantly, slowly add 1 1/2 cups of the pasta cooking water to the bowl with the cheese mixture. Transfer the cheese mixture to the now-empty pasta cooking pot. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens (about 1 min). Transfer pasta to sauce mixture and turn to coat. Just before serving, stir in more pasta water to thin the sauce out as necessary.

Serve immediately, sprinkled with minced herbs, black pepper, and cheese (if you're feeling fancy).

via Serious Eats

sarah

Red curry sauce:
1/2 c. coconut milk
2 Tbsp soy sauce
2 Tbps minced fresh cilantro or basil
2 tsp Thai red curry paste

2 Tbsp roasted peanut oil
1 medium head of cauliflower, trimmed, cored, and cut into florets
1 medium onion, chopped
1 lb spinach, stems removed, washed, shaken dry, and chopped
salt to taste

0. If serving over rice, get your rice cooker set up and going now.

1. Combine the coconut milk, soy sauce, cilantro, and curry paste in a small bowl and set aside. Chop your veggies.

2. Heat most of the oil in a large skillet over medium-high heat until almost smoking. Add the cauliflower and stir-fry until lightly browned, about 4 mins.

3. Push the cauliflower aside and place the onion in the center, Drizzle the remaining oil over the onion and cook until translucent, about 1 min. Add the red curry sauce, toss well to coat, and cover. Cook until the cauliflower is tender (about 3 mins).

4. Remove the cover, add spinach, and stir. Cover and cook, stirring once, until the spinach has wilted (about 2-3 minutes). Adjust seasonings and serve immediately.

from Jack Bishop's Vegetables Every Day

sarah

3 ounces finely grated Gruyère or comté cheese (or any soft cheese)
2 ounces finely grated Parmigiano-reggiano
2 cups heavy cream (1 pint)
2 medium cloves garlic, minced (I use 4)
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
3 pounds russet potatoes, peeled and sliced 1/8th-inch thick on a mandoline slicer (~5 medium potatoes; you can also slice by hand if you've got good knife skills, like D :)
2 tablespoons unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole. Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid.

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

via Serious Eats

sarah

~3 cups seedless red grapes
3/4 cup Champagne or sparkling wine (I used Prosecco)
1/2 cup sugar
1/4 cup frozen Concord grape juice concentrate, thawed
Few pinches of ground cinnamon

Puree grapes in blender. (Puree very well; I left a good bit of intact skin and didn't care for the final texture. D liked it, though.)

Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 1 1/2 cups grape puree. Stir until sugar dissolves.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze until firm, at least 4 hours and up to 2 days.

via Bon Appetit magazine

sarah

20 medium radishes, trimmed (about 1 lb)
1.5 Tbsp roasted peanut oil
4 tsp soy sauce
2 medium scallions, sliced thin
1 tsp sesame seeds, toasted in a dry skillet until golden brown

Preheat oven to 425 degrees.

Halve the radishes lengthwise from stem to root. Toss with the peanut oil and spread out on a baking sheet. Roast, turning once or twice, for about 25 minutes. The radishes will be tender and lightly browned.

Remove from oven (but don't turn it off!) and drizzle with soy sauce and sprinkle on the scallions. Toss well and roast for an additional 5 minutes.

Transfer to serving bowl and sprinkle with sesame seeds.

from Jack Bishop's Vegetables Every Day

sarah

Note: this makes about 4 moderate/3 large servings. It will taste too tangy at first; give it time to chill in the fridge.

To cook the chicken: preheat to 450. Put ~1.5 lbs boneless/skinless breasts in a baking dish, and pour over ~1 cup of chicken broth. Cook until internal temp reaches 170, about 30-35 mins. Let cool and then dice.

INGREDIENTS
1/3 cup mayonnaise
1/3 cup plain yogurt (Greek works, too)
2 tsp lemon juice
1/4 tsp salt
3 cups chopped cooked chicken breast
1 medium red apple, diced
1 cup halved red or green grapes
1 cup diced celery
1/2 cup chopped walnuts, toasted if desired

Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery, and walnuts.

The flavors come together better if you chill for a few hours/overnight before serving.

via http://www.eatingwell.com/recipes/chicken_waldorf_salad.html

sarah

filling:
5 ripe bosc pears
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cardamom
(alternatively, try 2 tsp apple pie seasoning)

topping:
1 stick of butter
1/4 c brown sugar
1/3 c white sugar
1 1/2 c chopped pecans or walnuts
1/2 c rolled oats (the "old fashioned" kind)

Preheat oven to 375°. Quarter & core the pears, and roughly chop them into a large pot. Cook over medium for 7-10 mins until softened & some of the juices have released. Add spices, stirring to coat the pears. Transfer to an 8" x 8" baking dish prepared with cooking spray to prevent sticking.

While the pears are cooking, melt the butter in a medium pot over medium heat. Add the sugars, chopped nuts, & oats. Stir well.

Scatter the topping over the pears and bake for 20-25 mins until the topping is browned and the pears are bubbly. Remove, let cool, and serve plain or with ice cream.

Alternative: try making more topping and mixing it in with the fruit filling before baking.

(from a Harry & David Fruit of the Month recipe card)

sarah

Detailed instructions per my mom:

1 ½ cups lukewarm water
1 cup sugar
1 Tablespoon salt
2 pkgs. Fleischmann's Active Dry Yeast
4 eggs
½ cup (1 stick) butter or margarine
1 box seedless raisins
6 cups flour, tamped down and rounded

Warm-up 1 ½ cups water to a temperature of 110° - 115°. I use a candy thermometer. Sprinkle 2 pkgs. of the active dry yeast into the water. Add in 1 to 2 teaspoons of the 1 cup sugar. Stir the mixture and let sit to activate.

In a large bowl, beat 4 eggs (I do this in my mixer). Add in ½ cup (1 stick) soft butter or margarine. Add the rest of the 1 cup of sugar into the eggs and butter. Then add 1 Tablespoon of salt to the yeast and water mixture, stir, and add to the bowl with the egg, butter, and sugar.

Meanwhile, mix 1 box of raisins with the 6 cups of flour. Add this to the wet ingredients and mix together by hand. Next, turn this onto a lightly floured surface and mix more by hand, adding a little more flour until the mixture is able to be handled without sticking to your lightly floured hands. This is tricky because the bread dough is a moist dough, but all flour needed for handling the dough needs to be added at this step, and not later. You may find that you are adding another ½ cup flour or more to the dough mixture.

Turn the lump of dough onto a lightly floured board, cover with a tea towel, and let rest for 15 minutes.

Then, knead the dough on the counter/table until elastic. This should take a good 8 minutes of constant kneading. Yes, it is that specific! Too little kneading will cause holes in the loaf after baking, and too much kneading will cause the bread to be tough. You will find the dough become elastic, meaning that as you work it, it will contract a little with handling.

Then, grease a large bowl with shortening, and put the dough into the bowl. Turn the dough upside down so that the top will be greased also. Dampen the tea towel with warm water, squeeze out, and cover the dough in the bowl. Let rise until double in bulk, or 1 ½ or 2 hours.

Punch the dough down on a lightly floured surface and round out. Put back into the bowl and let rise again, until not quite double in bulk, about 45 minutes.

Then punch down again on a lightly floured board. Form into two loaves. I actually use my scale to measure out the dough into two equal lumps. Form two loaves and put into two greased loaf pans.

Brush the tops with butter and sprinkle with sugar. Cover again with the warm, dampened towel and let rise again until an impression remains from your finger, about 1 hour.

Bake both loaves about 50 minutes in a preheated oven at 350°. I have found that a convection oven more evenly bakes this dense bread. Check after about 45 minutes. Test doneness with a cake tester. It is done if the tester slides out clean. (Note from Sarah: cook until internal temp is 205°.)

Note: Depending on the temperature of the room, you might not see a lot of rising during the various steps. It should rise some, but oftentimes the bread does most of the rising in the oven. It’s really quite amazing.

Because I do all my 12 loaves in one day, I have devised a system for each batch. I make up a 3X5 card for each batch to track the time for each step. The cards have the following on them:
Mix & Stand…15 mins.
Knead & Stand…1 ½ - 2 hrs.
Punch & Stand…45 mins.
Punch & Loaves…1 hr.

Then I write in the start time and expected end time for each step. This really helps.

sarah

Baked ham, preferably the dinner-sliced kind (but a ham steak will do)

Mac & cheese (D prefers Kraft deluxe, in the blue box with the squeeze packet)

Applesauce

sarah

Note: proportions are for a 3 qt slow cooker

a rotisserie chicken carcass
medium onion, cut into chunks (don't bother to peel)
2 carrots, cut into chunks
2 celery stalks, cut into chunks

optional:
1-3 cloves of garlic, smashed
bay leaves, thyme, sage, etc.

Dump carcass into slow cooker, and surround with chunked vegetables (and herbs, if desired). Fill to brim with water. Cook on low overnight (8-12 hours).

Remove veg and chicken chunks with tongs or a slotted spoon, then ladle/pour the liquid into a bowl lined with cheesecloth (or a strainer lined with a coffee filter). Makes about 1.5-2 qts stock.

After refrigeration, the fat will congeal on the surface and can be removed with a spoon. The stock itself will (hopefully) become jello-like, thanks to the gelatin in the chicken bones. Use within 3 days, or freeze.

sarah

2 tablespoons extra-virgin olive oil
2-4 oz pancetta or bacon
about 4 cloves of garlic (chopped)
about 2 c mirepoix

herbs:
2 sprigs rosemary
1 sprig thyme
2 dried bay leaves
Coarse salt and pepper

2 (15 oz) cans cannellini beans
1 cup tomato sauce or crushed tomatoes
2 cups water
1 quart (4 cups) chicken stock
1 1/2 cups ditalini
grated parmesan reggiano
crusty bread

Heat a deep pot over medium heat and add oil, bacon, and garlic. Brown lightly.

Add mirepoix, and saute for a few minutes.

Add herbs, and season with salt & pepper. Add beans, tomato sauce, water, and stock. Bring to a boil, then reduce heat and simmer for at least an hour, but two is better.

Near the end, add the pasta, stirring occasionally, and cook 6 to 8 minutes. (Alternatively, cook the pasta in a separate pot and add to to soup while serving. If there are leftovers, store the pasta in another container to keep it from absorbing all the liquid.)

Remove herb stems and bay leaf from soup. Let soup rest for about 15 min. Serve with grated cheese and crusty bread.

modified heavily from Rachel Ray

sarah

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk
1-1/2 cups water
1 cup uncooked steel-cut oats
1/4 cup brown sugar
1-1/2 tablespoons butter, cut into 5-6 pieces
1/2 tsp cinnamon
1/2 tsp nutmeg
splash of vanilla
1 tablespoon ground flax seed
1/2 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

via the yummy life

sarah

sarah

8 ounces (2 sticks) unsalted butter
1 standard ice cube (about 2 tablespoons frozen water)
10 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
5 ounces (about 3/4 cup) granulated sugar
2 large eggs
2 teaspoons vanilla extract
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt for ganish

Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5-10 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.

Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.

Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.

When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a non-stick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top and bottom half way through baking.

Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.

synecdochic

1/4 cup warm water (about 110*)
1 package active dry yeast
2 Tablespoons sugar
2 cups warm milk (about 110*)
2 Tablespoons oil
2 teaspoons salt
6 to 6 1/2 cups all-purpose flour

Pour water into a measuring cup; add yeast and 1 Tablespoon of the sugar and stir until dissolved. Let it stand in a warm place (80*) until light-colored and bubbly with a froth on top.

Pour the milk into a large bowl, and stir in oil, salt, the remaining 1T sugar, and the yeast mixture. Sprinkle in 3 cups of the flour, one cup at a time, stirring until the flour is evenly wet. Add 4th cup of flour, and, with a wooden spoon, beat until the dough is smooth and elastic. (It'll take you about 5m, and your biceps will hate you. Rest when you get tired.) Mix the 5th cup of flour in and beat some more until the dough is stiff enough to pull up on the wooden spoon.

Measure out the sixth cup of flour. Sprinkle about 3/4ths of it out onto a large cutting board/wooden board/corner of your counter or table that you've cleaned thoroughly. Sprinkle a handful of the remaining flour over the dough and begin to knead it.

(To knead, reach over the ball of dough and grab the edge farthest from you; pull it towards you, but not firmly enough to tear the surface, and fold the dough in half. With the heel of your palm, gently roll the ball away from you to seal the fold and to roll it back into a ball and then flatten it out again. Then turn it a quarter turn and repeat, over and over and over again.)

You'll want to knead the bread for at least five minutes, but the longer you spend kneading it, the lighter the bread will be; sometimes I'll spend as much as 20m. Once you're done, take a clean and dry large bowl, spray the bottom with Pam or other cooking spray, and put the dough in it. Then turn the dough over, so what was the bottom is now the top (that way, the top of the dough is lightly greased too). Cover with a damp kitchen towel and let it rise in a warm place (at least 80* but no more than about 110*). (What I often do is turn the oven on to warm for about 5m, then turn it off and leave the door cracked open for 5m, then put the dough bowl into it.)

Let rise for 45m-90m. It'll roughly double in size. You know it's ready when you can stab it with two stiff fingers and the dough huffs a little and the shape of your fingers stay. Once it's ready, punch it down with your fist (this is so therapeutic) until it's roughly its original size again, then turn it out onto a lightly floured board again. Knead it again, though you don't have to knead it for more than a few minutes.

(At this point, if you want a lighter loaf, repeat the rising and punching down process; one afternoon when I had nothing better to do, I let the dough rise three times, but that didn't really do anything except waste time. Two is enough.)

Once you've kneaded the dough again, shape it into a smooth oval. With a sharp knife, divide it in half. Form each half into a loaf by gently pulling the top surface to the underside to make the top smooth. Turn each loaf over and pinch the seam down the center, then turn the ends of the loaf under and pinch to seal them.

Put each shaped loaf, seam side down, in a greased and lightly floured 9x5 loaf pan. Cover with a damp towel, and let rise in a warm place until the loaf comes to just the top of the pan (again, usually about 45m).

Bake in a 375* oven (350* for glass pans) for 35 to 45 minutes or until loaves are nicely browned and sound hollow when tapped. Remove from oven. Let loaves cool in pans on a wire rack for 10m, then turn loaves onto rack to cool completely.

sarah

1 glove garlic, chopped
1 medium onion, diced
4 Tbsp extra virgin olive oil
3 quarts Veggie Broth [I used 2 parts homemade chicken stock & 1 part water]
3/4 cup barley
1 cup ditalini pasta
2 small carrots, diced
1/2 cup celery, diced
1 medium 6oz peeled potato, diced
salt & pepper to taste
parmigiano reggiano, at the table

In a large pot, cook the garlic and onion in the olive oil over medium heat about 4 minutes. Add the broth and barley, bring to a simmer, and cook for 30 minutes. Add the carrots, celery, and potato, season to taste with the salt and pepper, and cook for another 15. Add the pasta and cook for 6 minutes.

Remove from heat, cover, and let rest about 15-20 mins. Serve with parmigiano reggiano and crusty bread.

synecdochic

* 1 1/4 c. Bob's 13-Bean Soup Mix
* 1lb ground beef
* 1 medium onion
* 1 head garlic
* 1 24 oz jar Classico Fire-Roasted Garlic & Tomato or Tomato & Basil pasta sauce
* Misc. spices

The night before: Rinse beans, cover with about a quart of water, and let soak overnight.

~4 hours before dinner: Drain and rinse beans. Add rinsed beans to a pot; cover with water, bring to boil, cover, and simmer for around 3 hours. Drain and set aside.

Finely chop the onion and the garlic. In a large (6 quart or larger) saucepan, thoroughly brown the ground beef; drain the excess fat and return to heat. Add around 1Tbsp of a cooking oil (again, I use grapeseed; olive or vegetable will also work), and add the onion and garlic. Stir constantly until the garlic is just beginning to brown.

Add the jar of pasta sauce and the cooked bean mixture. Stir thoroughly.

Spice mixture for this one is usually: 2Tbsp each chili powder, cumin, and nutmeg (I know it sounds crazy, but trust me on the nutmeg), 1/2Tbsp each sugar, salt, and pepper, and (stop looking at me like that, I swear it works) around 1/2tsp of cinnamon. (If you are a wuss about heat -- although I swear I am too; this is flavor spice, not hot-for-the-sake-of-proving-your-macho -- reduce the chili powder to 1Tbsp, but leave the cumin and nutmeg at 2Tbsp.)

Bring to a boil, cover, reduce heat to simmer, and allow to simmer for around an hour, stirring frequently. Check when there's 20 minutes left on the timer to see if it needs more salt. (Sometimes it does; it depends on the flavor of the beef and the particular heat of the chili powder you've got.)

Serve with bread.

synecdochic

* 2 cups Bob's Red Mill 13-Bean Soup Mix
* 1 head garlic
* 2 cups diced carrots
* 2 cups diced celery
* 2 cups diced onion
* 1 quart chicken [or vegetable broth to make vegetarian]
* 1 quart water
* Misc. spices
* Optional: 1/2 c. of some small pasta

The night before, rinse the beans and cover them in about a quart or so of water. Let sit out overnight to soak.

~3 hours before dinner, finely dice the garlic (yes, an entire head of garlic) and (if you can't find pre-diced mirepoix, which is what that combination of carrots/celery/onion is called, in your supermarket's produce aisle, which saves you a lot of time) the carrots/celery/onion.

Choose a large pot. (You'll want at least a 6 quart saucepan.) In about 2Tbsp of oil (I generally use grapeseed; you can also use olive or plain vegetable), sautee the garlic until it's lightly browned, then add the mirepoix. Sautee, stirring frequently, for a few minutes, then drain the beans and add them. Stir thoroughly until mixed, then add the stock and the water.

The spice mixture I use for this soup is usually a case of "whatever looks good at the time", but it usually works out to be about 2Tbsp each of adobo, basil, oregano, and parsley; 1Tbsp each of salt, pepper, tarragon, onion powder, and coriander; 1/2Tbsp each of cumin and nutmeg. (All measures approximate; I have never measured a spice in my life.) Bring to a boil, cover, reduce the heat to simmer, and simmer for around 3 hours. (If adding the pasta, add it around 20 minutes before done.)

Serve with parmesan cheese for sprinkling over top.

(Heavily adapted from the unholy marriage of the recipe on the back of the package + another soup mix we like.)

sarah

butter
sugar
1 c. raspberries
kirsch or fruit liqueur
3 eggs
salt
cream of tartar (opt)
powdered sugar (opt)

Preheat oven to 375°F (350° if you've got my oven). Prepare a 1 quart / 1 liter soufflé bowl by buttering the inside and then coating it with sugar. [I used four ramekins.]

Rinse and dry the fruit. Reserve about ½ cup—a small handful—of the fruit for placing on top of the cooked soufflé.

Make a zabaione: whisk 3 egg yolks with ¼ cup (50g) sugar over low heat and add ¼ cup (50g) of kirsch—cherry-flavored brandy. [I used pomegranate liqueur.] Save the egg whites for whisking. After adding the kirsch, add the raspberries and stir, thoroughly mashing it in. You don’t need to actually cook the egg yolks until they set; you’re just looking to stir and whisk them until you have a frothy, warm, soft foam. Set aside while preparing the egg whites.

Whisk the egg whites to soft peak stage, adding a pinch of salt for taste. [Whip for longer than you think. Add a pinch of cream of tartar if you need a hand with the whipping.] Fold the egg whites into the fruit base and transfer the mixture to the soufflé bowl. Bake in an oven until it has risen and the top is browned, about 15 to 20 minutes. Remove and place the soufflé dish on a wooden cutting board. Dust with powdered sugar, place the reserved fruit on top, and serve at once.

via Cooking for Geeks

synecdochic

* 3 1/4 cups polenta
* 1 1/2 cups freshly ground Parmesan cheese
* 7 Tbsp butter
* Salt and pepper to taste

Bring 6 1/4 cups water to boil in a large pan. Reduce heat to simmer; slowly add the polenta, stirring constantly, and simmer for about five minutes. (It will gloop at you. A lot.) Once the mixture has thickened and is starting to pull away from the edges of the pot when you're stirring it, remove from heat, add the butter and the cheese, and stir well until both the butter and cheese are melted and the mixture is smooth. Add salt and pepper to taste. (I usually do about 1/2Tbsp of both, I'd say?)

Spread out onto a cutting board slab and shape into a rectangle. (It should be about 3/4ths of an inch thick or so.) Allow it to cool for at least 30 minutes until it firms up.

Preheat the oven to 400 degrees F and lightly but thoroughly oil two or three baking sheets with olive oil (using your fingers, a pastry brush, or a piece of paper towel). Cut into sticks about the width and length of your middle finger. Arrange on the baking sheets. Bake for 40-50 minutes, turning occasionally (yes, they probably will try to fall apart when you turn them over), until golden brown and crisp. Serve with your choice of dipping sauce.

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Faultless Recipes: Food from the Faultless Pajama

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Faultless Recipes

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