The Way You Cook
  • Home
  • Recipes
  • About
  • Contact
  • Home
  • Recipes
  • About
  • Contact
Search by typing & pressing enter

YOUR CART

 

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

11/27/2016 0 Comments

Mushroom Pie

Picture


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

0 Comments

11/25/2016 0 Comments

Chicken Terrine

Picture

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.



0 Comments

11/21/2016 0 Comments

Broccoli and Brussels Sprouts Salad

Picture


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

0 Comments

11/20/2016 0 Comments

Cornbread

Picture


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.



0 Comments

11/17/2016 0 Comments

Avocado Cucumber Daikon Salad

Picture


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. 

0 Comments

11/15/2016 1 Comment

Baked Campanelle Casserole

Picture


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.

1 Comment

11/13/2016 0 Comments

Roasted Sweet Potato, Arugula & Walnut Salad 

Picture

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.

0 Comments

11/1/2016 0 Comments

Red Lentil Soup

Picture


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. 

0 Comments

    Author

    Archives

    March 2017
    February 2017
    December 2016
    November 2016
    October 2016
    July 2016
    January 2016
    December 2015

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.