Serves 4
Ingredients
2 pounds Brussels sprouts
1 stick unsalted butter, softened
1 cup brown sugar
1 cup apple cider vinegar
½ cup chicken broth
1 bunch thyme
1 bunch bay leaves
Directions
In a large pot, bring salted water to a boil. Cook Brussels sprouts in the water for two minutes or until tender. Drain and place sprouts in an ice bath to cool. In a separate pan, heat the butter, sugar and vinegar and reduce until syrupy. Stir in broth and reduce by half. Toss in sprouts with the thyme and bay leaves and cook until glazed. Remove bay leaves before serving.
Thursday, March 29, 2012
Banoffee Pie
Banoffee Pie
Crust:
9 ounces graham crackers or Maria cookies (I used the dulce de leche flavor)
8 tablespoons butter, melted
Toffee sauce:
1/2 cup packed brown sugar (preferably dark)
1 (14-ounce) can sweetened condensed milk
8 tablespoons butter
Filling:
1 + 1/2 cups heavy cream
5 medium bananas, ripe but firm
1. Preheat oven to 350 degrees F. To make the crust, line the bottom of a 9-inch spring form pan (or deep dish pie pan) with parchment paper. Blend the graham crackers in a food processor until they are finely ground and combine well with the butter, they should stick together when pressed. Press the crumb mixture over the bottom and 1½ – 2 inches up the sides of the spring form pan. Bake for 8 minutes.
2. To make the toffee sauce combine the sugar and 3 tablespoons of water in a medium-heavy saucepan over medium low heat, stir until sugar dissolves. Increase heat until the sugar boils, without stirring, for 5 minutes. Whisk in the condensed milk and butter, continue whisking/stirring for five minutes or until the sauce thickens slightly.
3. Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for about 1/2 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.
4. Using an electric or stand mixer, beat the cream until thick and very soft billowy peaks form. Thinly slice bananas into discs and fold into the whipped cream. Spoon into pie crust. Refrigerate for 1/2 hour.
5. Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving.
6. Best eaten immediately or within 24-36 hours. Additional bananas can be sliced over top right before serving.
Serves 8
Crust:
9 ounces graham crackers or Maria cookies (I used the dulce de leche flavor)
8 tablespoons butter, melted
Toffee sauce:
1/2 cup packed brown sugar (preferably dark)
1 (14-ounce) can sweetened condensed milk
8 tablespoons butter
Filling:
1 + 1/2 cups heavy cream
5 medium bananas, ripe but firm
1. Preheat oven to 350 degrees F. To make the crust, line the bottom of a 9-inch spring form pan (or deep dish pie pan) with parchment paper. Blend the graham crackers in a food processor until they are finely ground and combine well with the butter, they should stick together when pressed. Press the crumb mixture over the bottom and 1½ – 2 inches up the sides of the spring form pan. Bake for 8 minutes.
2. To make the toffee sauce combine the sugar and 3 tablespoons of water in a medium-heavy saucepan over medium low heat, stir until sugar dissolves. Increase heat until the sugar boils, without stirring, for 5 minutes. Whisk in the condensed milk and butter, continue whisking/stirring for five minutes or until the sauce thickens slightly.
3. Remove from the heat and spread 1 cup of the sauce over the prepared crust, including the sides, refrigerate for about 1/2 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.
4. Using an electric or stand mixer, beat the cream until thick and very soft billowy peaks form. Thinly slice bananas into discs and fold into the whipped cream. Spoon into pie crust. Refrigerate for 1/2 hour.
5. Rewarm the remaining toffee sauce gently over low heat, cool to lukewarm and drizzle or spread over top of pie. (Add a tablespoon of milk if sauce seems to thick). Refrigerate another 1/2 hour before serving.
6. Best eaten immediately or within 24-36 hours. Additional bananas can be sliced over top right before serving.
Serves 8
Friday, March 23, 2012
Tortellini and Spinach in Garlic Broth
Ingredients
2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated Parmesan, for sprinkling
In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
Notes
Variations
• Substitute one quart of shredded escarole for the spinach.
• Use meat- or cheese-filled ravioli instead of the tortellini.
2 tablespoons olive oil
5 cloves garlic, minced
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
Grated Parmesan, for sprinkling
In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.
Notes
Variations
• Substitute one quart of shredded escarole for the spinach.
• Use meat- or cheese-filled ravioli instead of the tortellini.
Sunday, March 18, 2012
P.F. Chang's Mongolian Beef Copycat Recipe:
(Recipe adapted from Food.com)
2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped
Directions:
Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over ric
2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil , for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped
Directions:
Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over ric
Wednesday, March 14, 2012
Molasses Peanut Butter Cookies
2 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup butter
1 cup peanut butter (you can use chunky peanut butter)
1 cup white sugar
1 cup brown sugar (dark and packed, mix molasses with 1 cup white sugar for brown sugar
2 eggs
Mix flour salt baking soda together.
In a large bowl mix butter peanut butter sugars and eggs. Add flour mixture. Mix till well blended.
Drop on ungreased cookie sheet. Use a floured fork or glass bottom, press into cookie to flatten.
Bake 375* 5-8 minutes. Some like them soft - molasses brown sugar create a softer lasting cookie.
1/2 tsp salt
1/2 tsp baking soda
1 cup butter
1 cup peanut butter (you can use chunky peanut butter)
1 cup white sugar
1 cup brown sugar (dark and packed, mix molasses with 1 cup white sugar for brown sugar
2 eggs
Mix flour salt baking soda together.
In a large bowl mix butter peanut butter sugars and eggs. Add flour mixture. Mix till well blended.
Drop on ungreased cookie sheet. Use a floured fork or glass bottom, press into cookie to flatten.
Bake 375* 5-8 minutes. Some like them soft - molasses brown sugar create a softer lasting cookie.
Friday, March 9, 2012
homemade pasta/tortellini
Ingredients
1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water
Directions
In a bowl combine all ingredients, except for the pasta and egg wash.
Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
By Food Processor:
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
Yield: 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 3 to 5 minutes in boiling water
Ease of Preparation: easy
1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water
Directions
In a bowl combine all ingredients, except for the pasta and egg wash.
Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
By Food Processor:
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
Yield: 4 to 6 servings
Preparation time: 5 minutes
Cooking time: 3 to 5 minutes in boiling water
Ease of Preparation: easy
Wednesday, March 7, 2012
tortellini and shrimp salad
20-oz package of mixed-cheese tortellini (fresh, not dried)
1 lb frozen raw shrimp (31-40 size), peeled and deveined
1/2 red bell pepper, minced, or 1/2 cup chopped tomato
2 Tbsp roughly chopped flat-leaf parsley or basil, or some of each
For the dressing:
1 tsp Dijon mustard
1/2 tsp honey, or more to taste
4 Tbsp balsamic vinegar
4 Tbsp extra-virgin olive oil
Kosher salt and fresh black pepper, to taste
Bring 6 quarts of water to the boil in a stock pot over high heat. While the water is coming to the boil, place the shrimp in a large bowl filled with cold water for 3 minutes. Peel the shrimp and set aside.
Add the bell pepper or tomato, and chopped herbs, to a large mixing bowl.
In a small jar with a tight-fitting lid, combine all of the dressing ingredients, and shake until the dressing emulsifies (thickens).
When the water boils, add the pasta, and cook for 5 minutes. Then, stir the shrimp into the pasta. Cook for 2 minutes, until the shrimp are pink and curled, and the pasta is cooked. Drain the pot, and run the pasta and shrimp under cold water. Drain well, and add to the mixing bowl.
Pour on a few tablespoons of the dressing, and stir several times. Set aside on the counter, and stir every few minutes. When the pasta absorbs all of the dressing, add a little bit more, and repeat until the pasta doesn't take in any more dressing. Pour off the excess and reserve.
Serve at room temperature. If you want to make this in advance, refrigerate it and bring to room temperature before serving. If you wish, add the reserved dressing right before you serve.
Serves 4-6, or more as part of a buffet meal.
1 lb frozen raw shrimp (31-40 size), peeled and deveined
1/2 red bell pepper, minced, or 1/2 cup chopped tomato
2 Tbsp roughly chopped flat-leaf parsley or basil, or some of each
For the dressing:
1 tsp Dijon mustard
1/2 tsp honey, or more to taste
4 Tbsp balsamic vinegar
4 Tbsp extra-virgin olive oil
Kosher salt and fresh black pepper, to taste
Bring 6 quarts of water to the boil in a stock pot over high heat. While the water is coming to the boil, place the shrimp in a large bowl filled with cold water for 3 minutes. Peel the shrimp and set aside.
Add the bell pepper or tomato, and chopped herbs, to a large mixing bowl.
In a small jar with a tight-fitting lid, combine all of the dressing ingredients, and shake until the dressing emulsifies (thickens).
When the water boils, add the pasta, and cook for 5 minutes. Then, stir the shrimp into the pasta. Cook for 2 minutes, until the shrimp are pink and curled, and the pasta is cooked. Drain the pot, and run the pasta and shrimp under cold water. Drain well, and add to the mixing bowl.
Pour on a few tablespoons of the dressing, and stir several times. Set aside on the counter, and stir every few minutes. When the pasta absorbs all of the dressing, add a little bit more, and repeat until the pasta doesn't take in any more dressing. Pour off the excess and reserve.
Serve at room temperature. If you want to make this in advance, refrigerate it and bring to room temperature before serving. If you wish, add the reserved dressing right before you serve.
Serves 4-6, or more as part of a buffet meal.
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