sarah: (Default)
[personal profile] sarah
Cavatelli pasta (~4 oz per person)
Olive oil
Garlic (3 cloves, roughly chopped)
Broccoli
1/2 cup chicken broth
Parmesan reggiano, for serving

Bring a large pot of salted water to boil, and cook the pasta until al dente (9 mins for the Rao's brand that I used, but taste it as you go).

Meanwhile, cut the broccoli into bite sized florets. Steam in a pot with steamer insert (or microwave) for a couple minutes, until bright green. Drain.

In a medium saute pan, heat olive oil (medium-high), and saute the garlic until tender. Add broccoli, chicken broth, salt, and pepper, and simmer for 4-5 minutes.

Drain pasta and return to pot over medium heat. Add broccoli mixture and toss for a minute until well mixed. Serve with grated cheese.


sarah: (taste)
[personal profile] sarah
I've been experimenting with some grain-free dishes. I only cooked cauliflower from fresh for the first time a few months back. I'm really digging the taste and versatility. A food processor is recommended for this recipe.

1 head cauliflower, cored & trimmed into florets
1 shallot, minced
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp sea salt




Mince up your aromatics.

In two batches, pulse the cauliflower in a food processor to rice-like grains (about the size of couscous). If you don't have a food processor, you can grate it using a box grater.

Heat a skillet over medium-high heat, then add the olive oil. Sautee the shallots and garlic for a minute until tender.




Reduce heat to medium and add the cauliflower and salt. Cook for about 5 minutes, stirring constantly, until it reaches your preferred tenderness.



Pictured with red curry shrimp

From Cool Hunting.
sarah: (craving)
[personal profile] sarah



My new favorite quick breakfast is a scramble of eggs and whatever veg, meat, and cheese I have on hand. This one is eggs, red peppers, spinach, and goat cheese crumbles. Took less that ten minutes, including slicing the peppers.

Start by sauteeing the peppers in a little fat for a couple minutes (I used coconut oil). Remove from pan into your serving bowl. Then cook the scrambled eggs. A minute or two before the eggs are done to your liking (i.e. still a little too wet), add in the spinach and stir until wilted. Add back the red peppers and mix. Serve with blue cheese crumbles.
sarah: (defiler)
[personal profile] sarah
1 butternut squash
1 Tbsp butter
2 Tbsp maple syrup
salt & pepper

Preheat the over to 400 F. Line a baking sheet with aluminum foil, and lightly coat with cooking spray.

Halve the squash lengthwise, scooping out the strings and seeds with a spoon. Place cut side down and bake for 45-55 min (until a skewer goes through easily).

Meanwhile, melt butter in a small pot or pan, and stir in maple syrup, salt, and pepper. Turn off the heat.

When squash is done, turn over so the cut sides are facing up, and spoon on the butter/syrup mixture. Return to the oven for about 5 minutes, to set the glaze.

from Jack Bishop's Vegetables Every Day




Photo also includes our chicken francese.

Latkes

Feb. 1st, 2015 10:20 pm
sarah: (taste)
[personal profile] sarah
This is the second time we've made these, but I had two additional pieces of kitchen gear that made it much easier this time around: a food processor, and a cast-iron skillet.

For 12-15 small/medium latkes:

3 good sized russet potatoes, washed and peeled
2 cups diced onion (about 2 medium onions)
2 eggs
1/2 to 3/4 cup matzo ball mix
salt to taste (several tsp -- more than you'd think)
applesauce and/or sour cream, for serving

Shred the potatoes using the grater disc of a food processor. Dump the shredded potatoes in a piece of cheesecloth, folded over twice. Tie the corners around a wooden spoon and twist the bundle to wring out as much moisture as you can over a very large bowl. Get the potato as dry as possible.

Set the potato aside, and let the bowl of potato water sit undisturbed while you dice up the onion. Then carefully pour off the water (which will be red-brown), leaving the off-white potato starch in the bottom of the bowl.

In the cast-iron skillet, heat 1/2 inch of vegetable oil over medium-high heat.

Dump in the shredded potato and diced onion, and mix well with the starch (you could use a spoon, but it's easier if you get your hands dirty). Add an egg, followed by 1/4 c. of matzo mix, then the other egg, then another 1/4 c. of matzo mix, mixing after each addition. If necessary, add some more matzo mix, until the consistency is such that it all holds together when you make a patty. Add salt.

When the frying oil is hot, make a small test latke (about the volume of a golf ball), and use a spatula to slide it into the hot oil and press flat. Fry a few minutes on each side, until golden brown. Put several layers of paper towel on a plate to pat dry. Taste to see if it needs more seasoning, and repeat if necessary.

In a 12" skillet, you can fry up 3-4 latkes at a time, if they're smallish (about the volume of a kiwi fruit). Best served hot, topped with applesauce or sour cream (but not both in the same bite ;).

Adapted from Serious Eats; see this post for more latke tips.

waffles

Nov. 9th, 2014 12:03 pm
sarah: (whip it)
[personal profile] sarah
A light & crisp recipe, but the batter was thin and thus so were the waffles. Great flavor, though. Original recipe calls for 1:1 dry:wet ingredient ratio; increase this to 3:2 next time.

3-1/2 oz. (3/4 cup) all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup milk (or 3/4 c. buttermilk and 1/4 c. milk)
6 Tbsp. vegetable oil
1 large egg, separated
1 Tbsp. sugar
1/2 tsp. vanilla extract

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the milk and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook. Repeat with the remaining batter, holding the waffles in the oven, directly on the oven rack (don't stack them) until ready to serve.

Makes 4 waffles (not counting the first sacrificial one).

via Fine Cooking
sarah: (taste)
[personal profile] sarah
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: (Default)
[personal profile] 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.

everything ready to go

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.

stir fry the cauliflower

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).

sautee the onions

add the red curry sauce

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.

wilt the spinach

curried cauliflower & spinach

from Jack Bishop's Vegetables Every Day
sarah: (taste)
[personal profile] 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: (defiler)
[personal profile] 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: (apple)
[personal profile] 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: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] 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.)
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] 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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