Monday, December 27, 2010

Boerenkool Stamppot (Kale Hash)

Classic Dutch recipe that we loved growing up. Very hearty - great winter dish.

Ingredients

    • 3 lbs potatoes
    • 2 onions
    • 1 bay leaves
    • 1 lb kale
    • 1 pinch salt
    • 1 pinch ground pepper
    • 1 lb smoked sausage
    • 1/2 cup milk
    • 2 tablespoons butter

Directions

  1. Peel and dice potatoes and onions.
  2. Clean, trim and slice kale.
  3. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
  4. Cover and boil gently for about 25 minutes.
  5. Meanwhile steam the smoked sausage for the same amount of time and slice.
  6. Remove the bay leaf, drain the vegetables, and mash them.
  7. Add milk and butter.
  8. Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

Sunday, December 19, 2010

Sugar Cookies for Cookie Cutters

Just tried this one today...came out really nice and best part is you don't need to chill dough!

UGAR COOKIES

Read more about it at www.cooks.com/rec/view/0,1910,148165-241195,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
1 c. butter, softened
1 c. sugar
1 egg
1 tsp. vanilla
2 tsp. baking powder
3 c. all-purpose flour
Cookie cutters
ICING:
1 lb. confectioners' sugar
3 oz. cream cheese, softened
5 tsp. milk
Cream butter and sugar, add egg and vanilla. Sift flour and baking powder together. Add to creamed mixture. Mix well. Batter will need to be mixed by hand. Dough does NOT need to be chilled before cutting out cookies.

Roll out on floured surface and cut out with cookie cutters. Bake in 400 degree oven on ungreased cookie sheet for 6 to 8 minutes. Cool cookies.

ICING: Mix above ingredients until spreading consistency. More milk may need to be added. Food coloring can also be added to icing.

Blueberry Scones

We have fallen in love with these scones - truly amazing right out of the oven.


Blueberry Scones
from the Episode: Coffeehouse Treats

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Makes 8
16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest


1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.




Step-by-Step: Scone Confusion

TRADITIONAL: The British original is lean, dry, and barely sweetened. Spoonfuls of jam and clotted cream are a must.

ARTIFICIALLY SWEET: This scone is shellacked with icing and has tiny flecks of artificial blueberries that add color but not flavor.

BIG BLOB: This scone is too large and amorphous to cook through, leaving the center doughy and unbaked.
Step-by-Step: Grating Butter

Use the wrapper to hold the frozen butter while grating it on the large holes of a box grater. Grate 4 tablespoons from each stick of butter.
Step-by-Step: Folding and Shaping the Scones

1. Fold dough into thirds (like a business letter).

2. Fold in ends of dough to form 4-inch square. Chill dough.

3. Reroll dough into 12-inch square. Press berries into dough.

4. Roll dough into jellyroll-like log to incorporate blueberries.

5. Lay log seam-side down and press into even 12 by 4-inch rectangle.

6. Cut dough into 8 triangular pieces.

Saturday, October 16, 2010

Baked Penne with Chicken and Sun-Dried Tomatoes

I made this recipe for a friend who had surgery. It's not exactly healthy, but certainly one of those comfort food dishes.


Prep: 35 minutes Total: 1 hour

Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.

Ingredients
Serves 8.
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions
*Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
*In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
*In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. *Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
*Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
*Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
*Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
*Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Saturday, September 25, 2010

Sweet Potato Pancakes

Sweet Potato Pancakes

2 cups of white whole wheat flour (or substitute 1 cup all purpose flour and 1 cup whole wheat flour)
3 tsp. baking powder
½ tsp. kosher salt
1 tsp. ground cinnamon
¼ tsp. nutmeg
1 large sweet potato - baked, peeled and pureed
2 cups milk
¼ cup melted butter
2 large eggs
3 tbsp. brown sugar
1 tbsp. vanilla extract

In large bowl, combine first five (dry) ingredients together and set aside.

In a mixing bowl, combine sweet potato, milk, butter, eggs and sugar and vanilla and mix until smooth. Slowly add dry ingredients to mixing bowl; mix until just combined. (A few lumps are OK; over mixing will make the pancakes tough.)

Pour ¼ cup portions of batter onto greased skillet. Cook on medium heat and flip pancakes when bubbles form on the surface. Pancakes should be a golden brown color.

Serve immediately, or freeze for later consumption. If freezing, place sheet of parchment paper between each pancake and store in zip-tight freezer bag. Store in freezer for up to 3 months.

Cold Soba with Chicken and Cucumbers

Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber

Prep: 25 minutes Total: 25 minutes

Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce.

Ingredients
Serves 4.
Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Directions
*In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
*In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
*Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

Thursday, September 23, 2010

Lentil and Bulgur Soup

Lentil and Bulgur Soup

Prep: 5 minutes Total: 40 minutes

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

Ingredients
Serves 4.
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot, thinly sliced
6 cups water
1 cup green or brown lentils, rinsed and picked over
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

Directions
1.Heat oil in a medium saucepan over medium heat. Cook carrot, celery, and shallot until tender, about 6 minutes. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
2.Stir in bulgur, and cook, partially covered, until bulgur is tender but still slightly chewy, about five minutes.
3.Drizzle with vinegar to taste. Season with salt and pepper. Drizzle with oil, and season with pepper.

Friday, June 25, 2010

Tomatillo sauce

The full recipe comes from Mario Batali (http://www.seriouseats.com/recipes/2007/09/unclogged-mario-batali-recipe-chicken-with-green-sauce.html), but I was just trying to do something with some old tomatillos.

Here's what I did:
2 handfuls of tomatillos
2 garlic cloves
handful of cilantro
red pepper flakes
a few squirts of lime juice
salt

I was making pasta at the time, so I dropped the tomatillos and garlic in the boiling water for 2 minutes, then threw everything in a blender.

Not bad on pasta. The next night I used the leftover sauce for skinless chicken thighs. Simmered for 25 minutes. Flipped once at 15 mins. Awesome and easy!

You gotta start somewhere

Tasha and I have been talking about putting a recipe book together for a few months now. It would consolidate all the recipes we enjoy so we would have a GOTO resource instead of digging through cookbooks or searching the web.

This is not it. In fact, this is a response to our lack of action in putting together a recipe book. I think this should be more than a recipe book. It can include restaurant reviews listing favorite and not so favorite dishes. Or even an ode to some prepared food at Trader Joes.

One thing it will definitely be about is food.