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​You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients. - Julia Child

10/29/2016 0 Comments

Orange Infused Cranberry Sauce

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12 oz or 2 cups fresh cranberries
1 large orange
1/2 cup sugar
1 cinnamon stick














Yield: 1 cup
Preparation time: 10 min
Cooking time: 15 min

Directions:
- Peel and juice orange. Thinly slice orange peel. 
- Combine cranberries, sugar, cinnamon stick, orange peel and juice in a medium saucepan.
- Bring to a boil and then simmer over medium heat about 15 minutes, stirring occasionally.
- Cook until the sauce thickens.
- Let it cool before serving.

Notes:
Use frozen cranberries instead of fresh ones.
Optionally add toasted and chopped walnuts.


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10/28/2016 0 Comments

Blackberry Cornmeal Cake

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3 Tbs unsalted butter, melted, cooled
3/4 cup & 3 Tbs AP flour
3/4 cup yellow cornmeal
1 1/2 ts baking powder
1/2 ts salt
3 large eggs
3/4 cup sugar
Zest of one lemon
1/2 ts vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
3 Tbs honey
8 oz blackberries

8x8x2 baking pan



Servings: 8-12
Preparation time: 20 min
Baking time: 35-45 min

Directions:
- Preheat the oven to 350F.
- In a medium bowl combine flour, cornmeal, baking powder, and salt.
- In a large bowl whisk eggs, sugar, lemon zest, and vanilla.
- Add oil and butter to the egg mixture and mix well with a spatula.
- Stir in flour mixture, then buttermilk and honey.
- Butter a baking pan.
- Pour batter into baking pan and place blackberries over the cake.
- Bake until browned about 35 minutes.
- Cool on a wire rack and serve warm with any gelato.

Adapted from bonappetit.com

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10/23/2016 0 Comments

Almond Cake

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4 eggs
200 g sugar
175 g butter, melted
125 g cold water
1 ts baking powder
100 g white whole wheat flour
250 g almond flour
1/2 cup toasted slivered almonds
Zest of 1 orange​
8 oz fresh raspberries

Glaze:
12 oz sweet orange marmalade 
2 Tbs orange liquor or cognac, brandy, rum 



7-inch springform pan






Servings: 6-8
Preparation time: 20 min
Baking time: 40-50 min

Directions:
- Preheat the oven to 350F.
- With an electric mixer, beat the eggs and the sugar until smooth white foam, about 7 minutes on a medium speed.
- Add orange zest, butter, water, baking powder, and whole wheat flour, stir gently with a spatula.
- Mix in almond meal and almonds.
- Grease and  lightly flour the cake pan.
- Pour the batter into a cake pan.
- Bake until browned and the toothpick inserted in the center of the cake comes out clean.

- Allow to cool for 15 minutes before glazing.
- Take the cake out of the pan and place on a platter.

- In a small saucepan heat the orange marmalade over high heat until melted.
- Add liquor or brandy to the saucepan and cook everything for a couple of minutes.
- Strain this liquid through a wire sieve to remove orange lumps.
- Use half of the glaze to cover the cake and gently combine the rest with raspberries.
- Arrange the glazed raspberries on top of the cake.

Notes:

Substitute the orange marmalade for the apricot jam.
Use water or apple cider instead of any liquor.

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10/21/2016 0 Comments

French Green Lentil Ragout

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Soak green lentils for 30 min before cooking!
2 1/2 cups green lentils, rinsed, soaked
200 g bacon 
1 medium shallot, diced
1 leek, only white part, sliced
2 large celery stalks, diced
1 Tbs fresh thyme leaves
1 bay leaf
6 oz baby spinach, chiffonade
​1/2 cup heavy cream
Salt, black pepper to taste









Servings: 6
Preparation time: 20 min plus 30 min to soak green lentils
Cooking time: 25-30 min

Directions:
- In a medium pan render bacon fat over medium to low heat.
- Take the bacon out of the pan and set aside.
- In a medium rondo pour 2 -3 Tbs of rendered fat and save or discard the rest.
- Heat fat, if needed, and add shallot, leek, and celery and saute for 7 minutes.
- Stir in thyme leaves and bay leaf.
- Add rinsed green lentils and boiled water to cover these lentils.
- Bring to a boil and turn down to a simmer.
- Simmer under the lid for 15 minutes until lentils soft but not mushy.
- Add spinach, mix well. Adjust seasonings.
- Stir in heavy cream and mix again.
- Return cooked bacon to the rondo and garnish with fresh thyme leaves.

Note:
Use olive oil instead of bacon.

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10/20/2016 0 Comments

No-Dairy Creamy Cauliflower and Mushroom Soup

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1 head of cauliflower, trimmed, cut into florets
8 oz white mushrooms, sliced
1 yellow onion, diced
2 garlic cloves, minced
1 cup coconut or almond milk
1/2 cup cashews, toasted, not salted
2 Tbs olive oil
1 ts dried thyme leaves
1/2 bunch scallions, sliced
Salt, black or red pepper to taste










Servings: 4-6
Preparation time: 15 min
Cooking time: 25-30 min

Directions:
- In a medium pot heat the olive oil and saute onion, garlic, mushrooms and thyme for 7 minutes.
- Add cauliflower florets, salt, pepper and 5 cups of water.
- Boil and turn to a simmer until cauliflower is tender, for 15 minutes.
- Stir in 1/4 cup cashews and, using an immersion blender, puree the soup until smooth.
- Add about 1 cup of almond milk and keep simmering for 5 more minutes.
- Serve with sliced scallions and chopped cashews on top.



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10/20/2016 0 Comments

Sweet Potato Gnocchi with Herb Sauce (Dip)

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2 large sweet potatoes
1 egg
3 Tbs ricotta cheese (optional)
1/4 ts ground nutmeg
Salt, black pepper to taste
1 cup AP flour (more for dusting)
 

Sauce:
4 Tbs sour cream
1 Tbs Dijon mustard
1 ts capers
1 bunch dill, roughly chopped
3 sprigs mint (leaves)
Ground black pepper
NO SALT






Servings: 4
Preparation time: 20 min 
Cooking time: 15 min plus roasting time

Directions:
- Preheat the oven to 400F.
- Pierce sweet potatoes with a fork, place on a baking sheet, and roast until tender (about 40-60 min).
- Cut in half and let it cool.
- Scoop the sweet potato flesh into a medium bowl and mash.

- Add an egg, nutmeg, salt, black pepper, ricotta cheese and mix well.
- Gradually mix in flour.
- Place this soft sweet potato dough onto floured surface and divide into equal balls.
-  Adding more flour if needed, form each ball into rope and cut into 1-1.5 inch pieces.
- In a large pot boil salted water and cook gnocchi about 4-5 minutes, stirring gently.
- Gnocchi are cooked after they rise to the surface.
- Meanwhile, add to the blender all ingredients for the sauce and blend well.
​- Spoon the sauce onto serving plate and add cooked gnocchi.
- Garnish with mint leaves. 


Notes:
Use Idaho baking potatoes instead of sweet potatoes.
Gnocchi can be frozen. Put the gnocchi in the freezer while they are still on a floured cutting board (tray) and freeze until they are solid, at least 1 hour. Then transfer the frozen pieces in a zipper-lock bag and store in the freezer for up to 2 months.

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10/17/2016 0 Comments

Roasted Delicata Squash with Couscous and Herbs

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2 delicata squash, cut in half, deseeded
1/2 cup plain couscous
1 ts dried oregano
1/2 bunch scallions, sliced
2 sprigs mint, chopped
1/2 bunch cilantro, chopped
3/4 cup pomegranate seeds
1/2 cup pistachios, roughly chopped
2 Tbs pomegranate molasses (optional)
Olive oil
Salt, black pepper to taste








Servings: 4
Preparation time: 20 min
Cooking time: 25 min

Directions:
- Preheat the oven to 375F.
- Season squash halves with salt and black pepper and drizzle with some olive oil.
- Roast for 20 -25 minutes until tender.
- Meanwhile, place couscous into the baking sheet and add dried oregano, salt, pepper, and 1 ts olive oil. Rub couscous between the fingers to mix spice, couscous, and oil.
- Toast this couscous in the oven for 5-7 minutes until it begins to brown.
- Transfer toasted couscous into a medium bowl, add boiled water (1:1, so we need 1/2 cup of hot water) and cover with plastic wrap for 15 minutes.
- Combine scallions, mint, cilantro, pomegranate seeds, pistachios with cooked couscous.
- Add 1-2 Tbs olive oil, season with salt and black pepper, if needed, and fluff everything with two forks.
- Place roasted delicata squash onto the platter and spoon the couscous filling into each squash half.
- Drizzle with pomegranate molasses.

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10/14/2016 0 Comments

Tortellini with Mushrooms and Sausage

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1 pkg three-cheese tortellini 
1 medium fennel bulb, peeled, thinly sliced
8 oz baby bella mushrooms, sliced
6 sweet Italian sausages, casings removed, crumbled
2 Tbs olive oil
4 garlic cloves, minced
1 Tbs fennel seeds
50 ml heavy cream
2 cups spinach, chiffonade
3 Tbs grated parmesan
Salt, black pepper to taste





Servings: 4-6
Preparation time: 15 min
Cooking time: 30 min

Directions:
- In a large skillet heat the olive oil and saute sausages for 5 minutes.
- Add garlic, fennel seeds and saute for 3 minutes.
- Add fennel, mushrooms and cook for 15 minutes until tender.
- Add heavy cream and cook for 5 more minutes.
- Meanwhile, in a medium pot boil salted water and prepare tortellini. Drain. 
- Combine cooked tortellini and sausage mixture and stir in spinach and parmesan.
- Toss gently.
- Garnish with fennel fronds (leaves) and serve immediately.


Adapted from bonappetit.com

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10/14/2016 0 Comments

Tomato Pepper Salsa

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4 medium plum tomatoes, deseeded, diced
1 large red bell pepper, deseeded, diced
2 garlic cloves, minced
1/2 bunch of cilantro, chopped
1 ts lemon zest
2 ts fresh lemon juice
1/2 ts ground cumin
2 ts olive oil
1 ts sugar (optional)
1-2 drops Sriracha sauce
Salt, black pepper to taste





​Servings: 4
Preparation time: 15 min

Directions:
- Combine all ingredients.
- Cover with plastic wrap and let it sit in a fridge for 30 minutes.
- Serve chilled.



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10/13/2016 0 Comments

Roasted Butternut Squash and Eggplant Dip

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1 medium butternut squash, deseeded, can be peeled
2-3 Tbs olive oil
Salt, black pepper to season
Pepitas, or pomegranate seeds, or sunflower seeds, or sliced almonds 
Basil leaves to garnish


1 medium to large eggplant
1/2 cup Greek yogurt (or labne)
2 ts olive oil
1 Tbs pomegranate molasses 
juice of 1 lemon
1/2 bunch of parsley, chopped
1 garlic clove, chopped
Salt, black pepper to taste







Servings: 4-6
Preparation time: 15-20 min
Cooking time: 40 min

Directions:
- Preheat the oven to 400F.
- Arrange the butternut squash wedges on a baking sheet, with the skin underneath, if they are not peeled. 
- Season with salt and pepper and brush with olive oil.
- Roast for 30 minutes until tender and browned.
- To serve, place the squash wedges on a platter, drizzle with some olive oil, and garnish with basil leaves and seeds.

- For the dip, roast the whole eggplant for 15-20 minutes until tender. 
- Remove from the oven and cool slightly.
- Cut the roasted  eggplant in half and scoop out the flesh, discard the skin.
- Drain the eggplant flesh for 10-15 minutes, using a small colander.
- In a blender mix the eggplant flesh, yogurt, olive oil, pomegranate molasses, lemon juice, chopped parsley, chopped garlic, and salt and pepper until the mixture is smooth and creamy.
- Place the dip into a bowl and pair with roasted squash wedges. 

Note: 
The butternut squash wedges and the eggplant can be roasted at the same time.


​Adapted from Ottolenghi

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