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

12/16/2015 0 Comments

Chocolate Brownies

Picture

10 and 1/2 Tbs unsalted butter
6 oz unsweetened baking chocolate
250 g sugar
1/2 ts salt (Fleur de Sel)
2/3 cup AP flour
3 eggs, at room temperature
1 ts  pure vanilla extract
a handful of walnuts (optional)











Servings: 16 each
Preparation time: 20 min
Baking time: 35 min

Directions:
- Preheat the oven to 325F.
- Cut chocolate in chunks.
- Over medium heat melt butter in a medium saucepan.
- Add chocolate to the butter and mix together until chocolate has melted.
- Let the chocolate-butter mixture cool to room temperature.
- Add sugar and salt and stir the mixture.
- Beat in eggs, one at a time, thoroughly mixing each addition .
- Add vanilla extract, flour, and walnuts.
- Beat to combine all together.
- Line the baking pan with parchment paper, leaving enough material hanging over each end to use as a handle.
- Scrape the batter out of the saucepan into the baking pan.
- Bake for 30-35 minutes.
- When the brownies are ready, the corners will be crispy but the middle will be dark and dense.
- Remove the entire brownie sheet from the baking pan and cool on a wire rack.




0 Comments

12/14/2015 0 Comments

Fish Chowder

Picture

1/4 cup olive oil
1/2 pound Russet potatoes, medium diced
1 medium fennel bulb, small diced
2 garlic cloves, finely chopped
1/4 cup white wine
1/4 cup heavy cream
1 1/2 pounds flounder fillet, cut in cubes
3-4 Tbs dill, chopped
3-4 cups water
Lemon wedges
Salt to taste
Ground black pepper to taste





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

Directions:
- In a medium pot heat the olive oil and sear potatoes for 3 minutes.
- Add fennel bulb, garlic, season, and saute vegetables for 5 minutes.
- Pour white wine and cook for 4 minutes to evaporate alcohol.
- Add water, let the soup boil, lower the heat and simmer for 10 minutes until potatoes are almost soft.
- Add heavy cream and mix together.
- Add the fish to the pot, cover with a lid and cook for 5 minutes.
- Season if needed.
- Serve with a lemon wedge and chopped dill. 

0 Comments

12/14/2015 0 Comments

Butternut Squash and Parsnip Mash

Picture

Olive oil
1 medium butternut squash, peeled, deseeded, chopped
1 garlic bulb
5 medium parsnips, peeled, cut in chunks
4 Tbs unsalted butter
5 Tbs sour cream, at room temperature
1/2 cup chives, thinly sliced
1 ts ground nutmeg
Salt to taste
Ground black pepper to taste










Servings: 6
Preparation time: 15 min
Cooking time: 50 min

Directions:
- Preheat the oven to 400F.
- Toss chopped butternut squash with the olive oil and a little salt and pepper and spread out on a baking sheet.
- Place in the oven for 30-40 minutes, by which time the butternut squash pieces should be very tender.
- Meanwhile, using a good serrated knife, cut about 3/8 inch off the top of the garlic bulb and place the bottom part in the oven next to the roasting squash.
- Roast garlic for 30 minutes.
- While the squash is roasting, cook the parsnip in a boiling salted water for 25-30 minutes until it is completely soft.
- In a large bowl combine roasted butternut squash pieces and cooked parsnip.
- Hold the bottom of the bulb of garlic and gently press upward to release the cooked flesh into the bowl.
- Add the butter, nutmeg, and season a little.
- Crush well, using a potato masher or a fork. Do not over mix. The mash should remain chunky.
- Gently fold in sour cream and chives and mix all together.



​Adapted from Ottolenghi

0 Comments

12/14/2015 0 Comments

Chickpea Tomato Stew

Picture

2 Tbs olive oil
2 medium yellow onions, thinly sliced
1 ts brown sugar
1 pound chickpeas (drained, rinsed, if it is canned)
1 28-once can crushed or diced tomatoes (no salt added)
1/2 cup golden raisins
zest of 1 lemon
4 cups spinach
2 ts cumin seeds
1 ts ground coriander
Salt to taste
Ground black pepper to taste




Servings: 6-8
Preparation time: 10 min
Cooking time: 30 min

Directions:
- In a medium pot heat the olive oil, add onions and brown sugar and caramelize for 15 minutes.
- Stir in cumin seeds and coriander and cook 3 minutes until spices turn fragrant.
- Add tomatoes, chickpeas, raisins, and lemon zest.
- Cover with a lid and simmer for 15-20 minutes.
- Adjust seasonings to taste.
- Add spinach, stir in, and turn down the heat.


0 Comments

12/13/2015 1 Comment

Butternut Squash Soup

Picture

2-3 Tbs olive oil
1 medium yellow onion, small diced
1 leek, white part only, sliced
3 garlic cloves, finely chopped
5 pounds butternut squash, peeled and medium diced
2 large carrots, medium diced
3 celery stalks, medium diced
1/2 ts ground black pepper
3 fresh thyme sprigs
1 fresh rosemary sprig
Pinch of saffron threads (optional)
8-10 cups water
Toasted pumpkin seeds, to garnish
Aleppo, to garnish
​Salt, ground black pepper to taste



Servings: up to 10
Preparation time: 15 min
Cooking time: 40 min
     
Directions:
​- Heat the oil in a large pot and saute onion until golden brown, about 5 minutes.
- Add leek and garlic and saute for another 5 minutes.
- Add squash, carrots, and celery and cook for 5 more minutes.
- Add water, sugar, salt, pepper, herbs, stir, and bring to a boil.
- Lower the heat and simmer the soup about 25 minutes until vegetables are soft.
- Season with salt and ground black pepper to taste.
- Turn off the heat, let it cool down for 10 minutes and, using an immersion blender, puree the soup.
- Serve with toasted pumpkin seeds and sprinkle with aleppo or red pepper flakes. 


Adapted from Einat Admony

1 Comment

    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.