Ingredients:
1 cup vegetable oil
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/4 cup pineapple juice
1 T granulated garlic
1 T freshly ground black pepper
1 T dry mustard
Preparing the marinade:
Mix all ingredients in bowl, and marinate steaks overnight or for 10 hours in refrigerator.
Makes enough marinade for 2 steaks.
Posted by Esme at 3:12 PM 0 comments
Ingredients:
1 cup heavy cream
5 T unsalted butter, cut into pieces
1 teaspoon fleur de sel* (plus more for sprinkling on top)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1/2 teaspoon pure vanilla extract
Preparing the caramel:
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up), vanilla extract and simmer, stirring frequently, until caramel registers 248 degrees F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, sprinkle a few grains of fleur de sel on top. Wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
*Available at specialty foods shops and SaltWorks (800-353-7258).
Posted by Esme at 10:43 AM 0 comments
Labels: candy
Ingredients:
16 baby Yukon gold potatoes
6 T extra-virgin olive oil
2 T grill seasoning, plus 3 tablespoons
2 T finely chopped rosemary leaves
8 slices thick cut bacon
3 pounds ground sirloin
1/2 cup Worcestershire sauce
1/2 cup chopped parsley leaves
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
1 small red onion, quartered lengthwise, sliced 1/4-inch thick
1/2 cup steak sauce (recommended: A1)
1/2 cup grainy mustard
Preparing the steak fries:
Heat the oven to 500 degrees F.
Get the potatoes in the oven first, then bacon and meat 10 minutes later. Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup olive oil and season with 2 tablespoons of grill seasoning and rosemary. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F when you add bacon and meat to oven.
* * * * * * * *
Preparing the sliders:
Arrange the bacon on slotted broiler pan and bake until crisp, about 12 minutes then cut each strip into thirds, (24 pieces). Set aside.
Coat a 9 by 12-inch rimmed baking sheet with 1 tablespoon olive oil. Season the meat with Worcestershire sauce, 3 tablespoons grill seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon olive oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
Place burgers on mini roll bottoms and top with arugula, tomato, bacon, red onion. Mix steak sauce with mustard and dot bun tops, set in place.
Serve potatoes alongside.
Serves 24
Posted by Esme at 10:36 AM 0 comments
Ingredients:
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 T butter
4 cloves garlic, chopped
3 T all purpose flour
1 cup chicken stock
1 cup milk
salt and freshly ground black pepper
pinch ground nutmeg, or to taste
1 cup Gorgonzola, crumbled
1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano
thick sesame bread sticks, for dipping
celery hearts, trimmed for dipping
pita crisps with Parmesan and herbs (Stacy's)
Preparing the dip:
Preheat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes.
Serve with bread sticks, celery hearts and pita crisps for dipping.
Posted by Esme at 10:31 AM 0 comments
Labels: dips, hors d'oeuvres
Ingredients:
4 (5-ounce) boneless, skinless, trimmed chicken breasts
1/2 cup kosher salt
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups dried bread crumbs
1 1/2 cups panko bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh mozzarella cheese, sliced
1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
olive oil, for frying (about 2 cups)
1 pound penne rigate, cooked al dente
tomato sauce, recipe follows
1/4 cup minced Italian parsley, for garnish
* * * * * * * * *
Ingredients for tomato sauce:
2 T extra-virgin olive oil
1 yellow onion, minced
4 garlic cloves, crushed
6 cups peeled and diced Roma tomatoes
1 T thinly sliced fresh basil leaves
1/2 T chopped fresh oregano leaves
salt and freshly ground black pepper
Preparing the tomato sauce:
Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.
* * * * * * *
Preparing the chicken parmigiana:
Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.
Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.
Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
Preheat the broiler.
Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.
When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.
Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.
Serves 4
Posted by Esme at 10:24 AM 0 comments
Ingredients:
1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
2 T honey
1/4 teaspoon salt, plus more for seasoning
freshly ground black pepper
3/4 cup walnut oil
10 ounces mixed salad greens
1 mango, seeded, peeled, diced
1 cup goat cheese (Chevre) crumbled
1/2 cup dried cranberries
mint sprigs, for garnish
Preparing the dressing:
In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. If necessary, stop blender and scrape down sides.
Assembling the salad:
In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.
Posted by Esme at 10:19 AM 0 comments
Labels: salads and dressings
Ingredients:
1 1/4 cups all-purpose flour
2 heaping T sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 T milk (depending on the moisture of the potatoes)
Ingredients for honey butter:
1 stick butter, softened
1/3 to 1/2 cup honey
shredded orange zest
Mixed nuts, chopped
Preparing the biscuits:
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes.
Note: If the biscuits are browning too fast, lower the temperature.
Serve with honey nut butter.
Makes 15 to 18 biscuits
* * * * * * * * *
Preparing the honey butter:
Mix a stick of butter with honey in a medium sized bowl. Add orange zest and mixed nuts, to taste. Mix again and serve.
Posted by Esme at 10:11 AM 0 comments
Labels: breads
Ingredients:
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Ingredients for pie crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 T ice water
Preparing the pie crust:
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Makes 2 9-inch pie crusts
* * * * * * * * *
Preparing the torte:
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
In a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Posted by Esme at 10:03 AM 0 comments
Labels: entrees, potatoes, side dishes
Ingredients:
1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 T balsamic vinegar
soy sauce, a splash (about 1 teaspoon)
salt and freshly ground black pepper
3 T olive oil
Preparing the dressing:
3 cups mixed greens, the darker the better
Rub the inside of a large wooden bowl with both halves of the garlic clove. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil slowly to emulsify. Place the salad greens on top of the dressing. Toss just before serving.
Posted by Esme at 2:40 PM 0 comments
Labels: salads and dressings
Ingredients:
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
kosher salt
freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preparing the chicken:
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
Posted by Esme at 2:40 PM 0 comments
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