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11/27/2016 0 Comments Mushroom Pie Dough: 2 cups AP flour 4 oz cold unsalted butter, diced 1/2 ts kosher salt 1/3 cup cold water Filling: 10 oz baby bella mushrooms, washed in cold water if needed, chopped 1 leek, white and pale green part, cut lengthwise and sliced 4 sprigs of fresh thyme 1/3 cup heavy cream 1 egg, beaten with 2 drops of water Olive oil Salt, black pepper to taste Serves 8-10 Preparation time: 20 min then (for 30 min - 2 hours) rest the dough in the fridge Baking time: 45 min Directions: - Preheat the oven to 350F. - On a large cutting board, combine the flour and butter, chop together to achieve a crumbly mix. - Transfer this mix to a medium bowl, add salt and water to form the dough. - Wrap with cling wrap and let it rest in the fridge for at least 30 minutes. - Meanwhile, in a medium skillet, heat a little olive oil and saute mushrooms until they release juice. - Add leek and seasonings and saute for 5-10 more minutes until soft. - Pour heavy cream and cook for 5 minutes until the liquid evaporates. - Sprinkle with fresh thyme leaves and set aside to cool down. - Take the dough out of the fridge and cut it in half. - On a floured surface, roll out a half of the dough in any shape (circle, square etc.) and place it on parchment paper on a baking sheet. - Fill with cooled mushroom mixture. - Roll out the remaining half of the dough and place over the filling. - Press the edges and trim with a knife. - Brush lightly with an egg mixture and cut an opening in the center of the pie for steam. - Bake for 40-45 minutes until the crust is golden. Note: The dough and filling can be made a day ahead and stored in the fridge. Adapted from Jacques Pepin
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11/25/2016 0 Comments Chicken Terrine 1 pound ground chicken 1 medium carrot, grated 1 medium yellow onion, diced 1 garlic clove, minced 1 leek, cut lengthwise and sliced 1/4 cup pistachios, whole, no shells 1/4 cup dried cranberries 1/2 cup plain panko breadcrumbs 1 Tbs ketchup or 1 ts tomato paste 3 thyme sprigs (leaves) 1 rosemary sprig (leaves), chopped Olive oil Kosher salt, black pepper to taste 1 lb aluminum loaf pan Serves 4 Preparation time: 25 min Cooking time: 50 min Directions: - Preheat the oven to 350F. - In a medium skillet, heat olive oil, saute onion, garlic, and leek until soft and translucent for about 10-15 minutes. Let it cool. - In a large bowl, combine the ground chicken, grated carrot, pistachios, cranberries, onion mixture, breadcrumbs, ketchup, herbs, salt, and pepper and mix thoroughly. - Place the chicken mixture in a small aluminum loaf pan (lined with parchment paper), tap the pan a few times to release any air bubbles and lightly press the mixture down to make it firm. - Bake until golden for 45-60 minutes (until the internal temperatures of the terrine is 165F). - Let the terrine rest in the mold for 10 minutes, then lift it out of the pan, and slice before serving. Note: Accompaniments: cornichons, mustard, sauces, roasted vegetables, toasted bread. 11/21/2016 0 Comments Broccoli and Brussels Sprouts Salad 1 small head of broccoli, cut in florets and the stalk sliced 6 oz Brussels sprouts, cut lengthwise and thinly sliced 1/2 cup Castelvetrano olives, pitted 2 mini cucumbers, sliced crosswise 1/4 cup slivered almonds Parmesan cheese, shaved for garnish 1 lemon 2-3 Tbs olive oil Salt, black pepper to taste Servings: 4 Preparation time: 15 min Directions: - In a large bowl combine broccoli and brussels, sprinkle with 1/2 ts salt, mix, and let them sit for 10 minutes. - Add cucumbers, olives, 1 Tbs fresh lemon juice, olive oil, ground black pepper (if needed) and combine all ingredients. - Sprinkle with almonds and shaved Parmesan. Adapted from bonappetit.com 11/20/2016 0 Comments Cornbread 3 Tbs unsalted butter, melted, cooled 1 1/3 cups AP Flour 1 1/3 cups fine yellow cornmeal (Goya) 2 Tbs sugar 1 ts kosher salt 1 Tbs baking powder 3/4 ts baking soda 3 large eggs 1 cup buttermilk 1/2 cup milk olive oil, or no-stick cooking spray Fresh thyme (optional) 12-cup muffin pan, or medium loaf pan, or 8" square baking dish Servings: 12 cornbread muffins, or 1 cornbread loaf Preparation time: 15 min Baking time: 35 min Directions: - Preheat the oven to 350F. - In a large bowl combine flour, cornmeal, sugar, salt, baking powder, and baking soda. - In a medium bowl, thoroughly whisk eggs, buttermilk, and milk. - Add egg mixture into dry ingredients and mix well. - Pour melted butter and mix again. - Optionally add 2 Tbs fresh thyme leaves. - Grease or spray the baking pan with some vegetable oil. - Using an ice cream scoop, place the batter into a muffin pan. - Bake for 30-35 minutes until the top is golden brown. - Serve warm or cold. Note: Can be used for Thanksgiving dressing/stuffing. 11/17/2016 0 Comments Avocado Cucumber Daikon Salad 1 avocado, peeled, cut into long thin stripes 2 mini cucumbers, cut into long thin stripes 1/2 red onion, thinly sliced 4" long piece of Daikon radish, peeled, cut in half crosswise, then into long thin stripes 2 limes 1/2 bunch cilantro, chopped Olive oil Salt, black pepper to taste Servings: 4-6 Preparation time: 15-20 min Directions: - Place avocado, cucumbers, daikon, red onion, and cilantro into a medium salad bowl. - Season with salt. - Drizzle with 1-2 Tbs olive oil and 2 Tbs lime juice. - Using two forks, gently mix to combine. - Sprinkle with ground black pepper. - Can be served with a wedge of lime. 11/15/2016 1 Comment Baked Campanelle Casserole 1 cup Campanelle, Barilla pasta 1 lb lean ground beef 1 yellow onion, diced 2 garlic cloves, minced 1 large red bell pepper, diced 1 large zucchini, cut in half lengthwise and sliced 8 oz baby bella mushrooms, sliced 8 oz tomato sauce, no-salt-added 3 sprigs fresh thyme 2 sprigs fresh oregano 1 ts dried oregano or herbs of Provence 4 oz shredded monterey jack, or cheddar, or mozzarella cheese Salt, black pepper to taste Servings: 4-6 Preparation time: 15 min Cooking time: 40 min Directions: - Boil salted water and cook pasta for 8 minutes, occasionally stir. - Drain in a colander and set aside. - In a large saute pan over medium-high heat, brown the ground beef until no pink shows and the liquid evaporates. - Add onion, garlic, salt, pepper, fresh thyme, and dried oregano and saute about 5 minutes. - Add zucchini, red bell pepper, and mushrooms and cook for 5 minutes. - Pour tomato sauce and cook until all ingredients are tender, about 10-15 minutes. - Add the drained pasta to the beef mixture and gently mix all ingredients until the pasta is coated with the sauce. - Transfer the dish to the baking pan, top with the cheese and bake until cheese is melted, about 15-20 minutes. - Sprinkle with fresh oregano leaves and serve hot. Notes: Use any type of tubular pasta that has a ridged outer surface, like rigatoni, tufoli, ziti. Ridges hold sauce and cheese. Pasta should be undercooked because it will continue to cook with all ingredients in the oven.  2 sweet potatoes, peeled, cut in 3/4-inch cubes 1 Tbs olive oil 5 oz baby arugula 1/2 cup shelled walnuts 1 orange 2/3 cup pomegranate seeds Vinaigrette dressing: 2 Tbs honey 1 ts Dijon mustard 1/2 ts red wine vinegar 1/4 cup olive oil Kosher salt Ground black pepper to taste (optional) Servings: 6 Preparation time: 30 min Directions: - Preheat the oven to 375F. - Drizzle sweet potato cubes with olive oil, salt, and black pepper. - Bake for 20-25 minutes until tender. Cool down and set aside. - Meanwhile, zest and juice orange. - In a medium bowl combine orange zest, 3 Tbs fresh orange juice, Dijon mustard, vinegar, honey, and a bit of salt. - Using an immersion blender, mix these ingredients, adding olive oil very slowly while blending until it is emulsified (yellow color and becomes uniform). - Taste the vinaigrette and adjust seasonings. - In a large bowl place arugula, roasted sweet potatoes, walnuts, and pomegranate seeds. - Drizzle the vinaigrette dressing over the salad. - Toss to combine and serve immediately. Notes: Use a fork or whisk instead of an immersion blender. Store the vinaigrette in a jar with a tight lid in the fridge up to 5 days. 11/1/2016 0 Comments Red Lentil Soup 2 Tbs olive oil 1 large yellow onion, diced 2 garlic cloves, minced 1 Tbs tomato paste 1/2 ts ground cumin 1/2 ts Aleppo or any red pepper flakes 1 large carrot, diced 1 1/2 cups red lentils 6 cups boiled water Salt, black pepper to taste Cilantro to garnish Lemon wedges (optional) Greek yogurt (optional) Servings: 6 Preparation time: 15 min Cooking time: 25 min Directions: - In a medium pot heat the olive oil and saute onion and garlic until golden about 5 minutes. - Stir in the tomato paste and spices and saute for 2 more minutes. - Add carrot, lentils, and water. - Bring to a boil, reduce the heat and simmer under the lid for 15 minutes until everything is soft. - Using an immersion blender, puree the soup. - Sprinkle with chopped cilantro or add a dollop of yogurt. - Add lemon juice. Note: Can be served as a chunky thick lentil soup. |
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