[unable to retrieve full-text content]
Parfait and tarte fine: Honey & Co’s peach pudding recipes The Guardianfrom "recipes" - Google News https://ift.tt/I0MX6Rz
via IFTTT
Sunday, July 31, 2022
Parfait and tarte fine: Honey & Co’s peach pudding recipes - The Guardian
from "recipes" - Google News https://ift.tt/I0MX6Rz
via IFTTT
Saturday, July 30, 2022
15 Chicken Dinner Recipes for Summer - Yahoo Life
Whether it's salads, fajitas, burrito bowls or skillet dinners, chicken is the star of these healthy recipes. Each meal pairs chicken with our favorite summer produce, like peaches, tomatoes, lemons and bell peppers. Recipes like our Instant-Pot Chicken Burrito Bowl and Grilled Peach & Brie Smothered Chicken are delicious options for dinner tonight.
from "recipes" - Google News https://ift.tt/GIUOaYf
via IFTTT
There Is Some Good in 'No-Recipe' Cookbooks - WIRED
[unable to retrieve full-text content]
There Is Some Good in 'No-Recipe' Cookbooks WIREDfrom "recipes" - Google News https://ift.tt/9ptb87g
via IFTTT
Friday, July 29, 2022
The Most Popular TikTok Recipes - Real Simple
this link is to an external site that may or may not meet accessibility guidelines.
from "recipes" - Google News https://ift.tt/KMB13wf
via IFTTT
Easy Summer Recipes to Make You Feel Better About Everything - The New York Times
Comfort food isn’t only for cold-weather months.
The sun may be shining, the birds may be chirping and the produce may be bountiful, but sometimes you need a cozy, comforting meal to fill your belly and soothe your soul. (And let’s be honest, a salad just won’t do.) Here are some dishes that celebrate summer’s best produce while also making you feel like you just took a long nap.
1. Zucchini Parmesan
Tomatoes and zucchini seem to be everywhere right now, so make wonderful use of them in this heartwarming dish from Martha Rose Shulman. Roasting the zucchini instead of frying means less oil and less fuss. Martha includes a recipe for sauce, but feel free to use your favorite recipe or even better, store-bought.
Recipe: Zucchini Parmesan
2. Classic Zucchini Bread
Tender and sweet, this zucchini bread from Alison Roman is a cinch to put together, and eating a slice warm from the oven and slathered in melty butter might just be more effective than therapy. This recipe makes two loaves so you can share or freeze one for later.
Recipe: Classic Zucchini Bread
3. Cowboy Caviar
Sometimes known as Texas caviar, this happy hodgepodge of beans, corn, bell pepper, tomatoes, cilantro, jalapeño and onion dressed with a tangy-sweet red wine vinaigrette is one of those dishes that just seems to (poof!) disappear. For a little creamy richness, add cubed avocado.
In this surprising from dish from Melissa Clark, juicy pork meatballs play with sweet peaches, fresh basil and tangy lime for a savory-sweet meal that hits all the notes. Use any ground meat you like, and feel free to substitute ripe nectarines or plums for the peaches. (Just make sure they’re super ripe.)
This watermelon margarita from Alexa Weibel is everything you want in a summer cocktail: refreshing, lightly sweet and just spicy enough to keep it interesting. (For those abstaining from alcohol, try this cucumber and watermelon punch.)
Recipe: Watermelon Margarita
6. Vegan Dan Dan Noodles With Eggplant
Dan dan noodles are traditionally made with ground pork and pickled vegetables, but in this tasty vegan riff on the Sichuan classic from Hetty McKinnon, pan-fried eggplant steps in for the pork. The recipe calls for tahini, but smooth almond or peanut butter will work in its place.
Recipe: Vegan Dan Dan Noodles With Eggplant
7. Edna Lewis’s Peach Cobbler
This cobbler from Edna Lewis, the chef from Virginia whose books helped define the Southern culinary canon, features a pie crust topping that lets the stone fruit’s flavors shine. Ms. Lewis liked to make it with a lattice top, with bits of raw dough tucked into the filling, which cook into dumplings while thickening the fruit juice.
This gorgeous dish was inspired by panzanella, the much-loved Tuscan bread salad, but Hetty McKinnon brilliantly swaps out the bread for pan-fried store-bought gnocchi — and we love her for it. Shelf-stable gnocchi work best, but frozen will work, too; just don’t disturb them while they cook so they don’t fall apart.
Recipe: Crispy Gnocchi With Tomato and Red Onion
9. Crispy Mushroom Tacos
In this 30-minute vegan recipe, Jocelyn Ramirez sears meaty oyster mushrooms in a pan so they become as crispy and delightful as chicharrón, or fried pork belly. If you’re hungry, consider doubling the mushrooms, as they shrink quite a bit while cooking.
Recipe: Crispy Mushroom Tacos
10. Chicken Milanese With Tomato, Mozzarella and Basil Salad
Comfort me with fried chicken. In this riff on veal Milanese from Melissa Clark, chicken cutlets are pounded into an even thickness, then breaded, fried and served with a simple tomato-mozzarella salad dressed with basil oil.
Recipe: Chicken Milanese With Tomato, Mozzarella and Basil Salad
11. Corn Casserole
Get to shucking. Two pounds of fresh corn kernels go into this classic casserole from Ali Slagle that’s made with corn and a simple but rich batter of flour, Cheddar, sour cream, eggs and butter. Bake until bubbly, then eat directly from the pan until your mood improves.
Recipe: Corn Casserole
12. Easy Kung Pao Chicken
Genevieve Ko’s spicy-sweet kung pao chicken, which she adapted from Grace Han and Pearl Han, comes together in just 15 well-spent minutes. Krysten Chambrot, associate editor of New York Times Cooking, made it the other day: “It was so delicious and easy and made me feel like I was taken care of.”
Recipe: Easy Kung Pao Chicken
13. Original Plum Torte
If you haven’t made Marian Burros’s famous plum torte, what are you waiting for? This recipe first ran in the paper in 1983, but it’s been reprinted several times because readers clamored for it. It’s wildly adaptable: It works with practically any summer fruit (pears and apples, too), you can bake it in pretty much any shape pan and it’s very hard to mess up.
Recipe: Original Plum Torte
14. Tomato and Basil Risotto
Tomato and basil, summer’s cutest couple, star in this classic risotto from Martha Rose Shulman. One clever reader added a little fresh mozzarella for a caprese-style risotto. Making risotto takes a little time and attention, but maybe all that stirring will be soothing? One can hope.
This ice cream cake from Ali Slagle is so fun to make because it’s really just assembly, and you can use whatever store-bought ice cream flavors you like. Start with a cookie crust, a layer of ice cream, a layer of ice cream sandwiches, then another layer of ice cream. Drizzle with Magic Shell (and maybe colorful sprinkles?) before serving. Trust us: Even the grouchiest guest will love it.
Recipe: Mint Chocolate Chip Ice Cream Cake
16. Macaroni Salad
Millie Peartree’s classic mayo-based macaroni salad was inspired by the ones served at the Kennedy Fried Chicken restaurants. It’s perfectly balanced: savory from the mayo and lightly sweet from carrots and a touch of sugar. “As comforting a dish in summer as mac ’n cheese is in winter,” one reader wrote.
Recipe: Macaroni Salad
17. Slow Cooker Hot Honey Ribs
“Who knew you could do ribs in a slow cooker, and they could be this succulent and luscious with a comical lack of effort?” one reader asked. Sarah DiGregorio, that’s who! This is the ideal recipe for rib lovers who don’t own a grill and don’t want to heat up their kitchen. (These beauties need a quick broil, but only for a couple minutes.) A pressure cooker version can be found here.
Recipe: Slow Cooker Hot Honey Ribs
18. Kimchi Bibim Guksu
Bibim guksu, or “mixed noodles” in Korean, is the perfect summer meal. It’s cold, it’s spicy and it’s very easy to make your own. Bibim guksu does not typically include kimchi, but in this recipe from Darun Kwak, it provides welcome spicy and sour notes.
Recipe: Kimchi Bibim Guksu
19. Tomato Sandwiches
Yes, this is a recipe for a tomato sandwich. This one, from Melissa Clark, is based on pan con tomate, and “involves rubbing the guts of a ripe tomato all over garlicky toasted bread,” then topping with more tomato, onion, mayo and, if you like, bacon.
Recipe: Tomato Sandwiches
20. Easy Vegan Peanut Butter Maple Ice Cream
Melissa Clark saves us again with this ridiculously easy no-machine-needed peanut butter ice cream. The secret ingredient? Unsweetened oat milk creamer. The end result is lush and creamy and lovely.
Recipe: Easy Vegan Peanut Butter Maple Ice Cream
21. Savory Corn Fritters
These crisp fritters from Vallery Lomas are made with fresh corn, Cheddar, scallions, cayenne and a straightforward batter, then pan-fried until golden and crunchy. Eat them on their own or as a side to barbecued chicken.
Recipe: Savory Corn Fritters
22. Strawberry Spoon Cake
This gooey dessert from Jerrelle Guy is not quite spoon bread and not quite cake, but nestled somewhere happily in between. It can be made with pretty much any fresh or frozen ripe summer fruit, but serve it with a spoon because it’s too soft and yielding to cut with a knife.
Recipe: Strawberry Spoon Cake
23. Eggplant and Zucchini Pasta With Feta and Dill
Get thee to the farmers’ market. Two whole pounds of eggplant and zucchini go into this hearty weeknight meal from Kay Chun. The secret to nonsoggy eggplant is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding a lot of oil.
from "recipes" - Google News https://ift.tt/L5fx2qt
via IFTTT
What Ina Garten Does Before Doubling A Recipe - Tasting Table
If you've ever doubled a batch of cookies by simply doubling each and every ingredient and then following the rest of the recipe directions, only to have the cookies come out less deliciously than a single batch would, it probably wasn't your fault: According to cooking show host, cookbook author, and hostessing doyenne Ina Garten, baking recipes don't always double successfully.
On an installment of her YouTube series "Ask Ina," Garten addressed a viewer's confusion about doubling recipes, responding, "Baking is an exact science, and when you double it, things change." She noted that when she's making a much larger batch than a recipe yields, she doubles it, notes the outcome and makes adjustments, and then doubles that larger yield recipe again, again checking for any needed adjustments. That strategy might not be super approachable for the skill level of an average home baker, but luckily, The Kitchn provides some more concrete tips for doubling recipes.
from "recipes" - Google News https://ift.tt/E5xf1dH
via IFTTT
Wednesday, July 27, 2022
The Best Summer Potluck Ideas and Recipes - U.S. News & World Report
[unable to retrieve full-text content]
The Best Summer Potluck Ideas and Recipes U.S. News & World Reportfrom "recipes" - Google News https://ift.tt/KEru4gC
via IFTTT
21 Passionfruit Recipes That Taste Like a Tropical Vacay - PureWow
Sweet yet mouth-puckering and exceptionally juicy, passionfruit is one of the most underrated fruits, which is why we’re adding it to every cocktail and dessert we can. Though the plant is native to Brazil, nowadays, you can find it in most grocery stores. The seeds and jelly texture might be mystifying at first glance, but harness the flavor of its juice and you’re in for a sweet treat that tastes like a tropical vacation. It can last up to five weeks in your fridge, though these 21 passionfruit recipes might inspire you to get cooking with it, ASAP.
RELATED: 28 Mango Desserts That Taste Like the Tropics
from "recipes" - Google News https://ift.tt/3de1rah
via IFTTT
Tuesday, July 26, 2022
Recipes: Cool meals for hot days: Beat the heat by making these salads in advance - Boulder Daily Camera
Because I am a cook who likes a comfy kitchen, Cousin Michelle’s hot weather advice has stuck with me for decades. She spent the summer months at her cottage in the south of France. A cook-from-scratch French homemaker, she lived by a warm-weather rule. Her culinary creed? Prepare everything in the cool of the morning for lunch and dinner.
Her dishes featured summer’s delicious bounty, often showcasing salads. Here are three that highlight fruits and vegetables of the season. They can be prepared in the cool part of the day and served later.
TAG GOES HERE
Fresh Corn and Tomato Salad With Tapenade
A balance of flavors makes this summer salad irresistible, with super-sweet fresh corn contrasting beautifully with the salty brine of black olive tapenade. You can use your favorite store-bought tapenade if you have one, otherwise make the concoction from scratch. If you have a food processor, the tapenade comes together without any hassle.
The recipe comes from cookbook author Melissa Clark (“Dinner in French”). She suggests cooking the fresh corn in the husks in the microwave for about 5 minutes. Once cooled, she says to remove husks and silk, and then cut the kernels off the cob. It’s delicious that way, but I have also used raw fresh kernels to make this salad. Either raw or microwaved, it is delightful.
Serves 4 generously.
INGREDIENTS
For the corn:
4 ears fresh corn
1/2 small red onion, thinly sliced
For the tapenade:
1 1/2 cups pitted Kalamata olives
1/2 cup packed fresh basil leaves, coarsely chopped
1/4 cup fresh parsley leaves, coarsely chopped
2 tablespoons capers, drained
1/3 cup extra-virgin olive oil
Grated zest of one lemon
Juice of one lemon, plus more if needed
2 oil-packed anchovy fillets, chopped
1 garlic clove, chopped
1/2 teaspoon freshly ground black pepper
For the salad:
2 cups cherry tomatoes, halved
3/4 cup fresh basil leaves, torn
Coarse salt, if needed
DIRECTIONS
For the corn: Microwave corn with husks intact. Four ears will take about 5 minutes. Cool completely, then remove husks and silk. Cut kernels off the cobs. Set aside.
Taste the sliced red onion; if it is burning strong, soak in ice water for 20 minutes; drain and pat dry with paper towel.
For the tapenade: Combine olives, basil, parsley, capers, oil, zest, juice, anchovies, garlic and pepper in food processor. Pulse to form a coarse paste. Taste: If it tastes flat, add a little more juice. Set aside.
For the salad: In large bowl, toss corn kernels, red onion, tomatoes and basil. Fold in enough tapenade to coat vegetables. Taste and add salt if needed. You will have leftover tapenade. If I am serving the salad with grilled or broiled chicken or fish, I spread some tapenade on it. Otherwise, spread it on sliced baguette and serve it alongside the salad. The salad can be made several hours in advance and refrigerated, well sealed.
— Adapted from “Dinner in French,” by Melissa Clark (Clarkson Potter, $37.50)
Herbed Salad With Strawberries, Pistachios and Feta
This strawberry-adorned salad can be assembled a couple of hours in advance through the second step, keeping the strawberries separate; cover with plastic wrap and refrigerate. The dressing should be kept separate from the salad either in the fridge or at room temperature — stir it before tossing it with the salad mixture and strawberries.
Serves 6 as a first course, 4 as a luncheon main course
INGREDIENTS
For the salad:
2 clean hearts of romaine lettuce, each about 7 ounces, cut or torn into bite-size pieces
1/4 cup fresh tarragon leaves
1/4 cup fresh mint leaves, torn into pieces
8 to 10 strawberries, organic preferred, hulled, quartered
For the dressing:
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons minced shallots
Salt to taste
1/4 cup extra-virgin olive oil
For the garnish:
1/2 cup toasted salted pistachios
6 ounces mild creamy feta, such as French feta, cut into rectangles or triangles.
DIRECTIONS
For the salad: In large bowl, toss lettuce, tarragon, mint and strawberries.
For the dressing: In small bowl whisk lemon juice, honey, shallots and salt; while whisking, add oil in a thin steam. Taste and adjust seasoning as needed.
Add dressing to lettuce mixture; toss.
Divide salad among plates. Top with pistachios and cheese.
Green Salad With Prosciutto, Peaches and Warm Balsamic Dressing
This summer main course salad is so plentiful, I use my big stainless-steel bowl to toss together the undressed ingredients. The recipe is adapted from “The Splendid Table,” by Lynne Rossetto Kasper (William Morrow), a classic 1992 cookbook that captures dishes of Northern Italy.
The salad can be assembled a couple of hours in advance (without the dressing or peaches), covered with plastic wrap and refrigerated. Remove it from refrigerator 30 minutes before serving. The dressing can be prepared several hours in advance and warmed before serving. Add peaches before adding warmed dressing.
Serves 6 as a light main course, or 8 as a first-course antipasto
INGREDIENTS
For the salad:
1/2 medium-large red onion, peeled, cut into 1/4-inch crosswise slices
1/2 cup red wine vinegar
1 large head romaine lettuce, washed, drained
1 large head (or two small heads) red-leaf lettuce, washed, drained
1/2 small head radicchio, cut crosswise into 3/8-inch slices, slices cut into bite-size pieces
1/2 cup toasted pine nuts or coarsely chopped Marcona almonds, divided use
4 ounces shaved Parmesan cheese, divided use, see cook’s notes
4 ounces thinly sliced prosciutto, cut into bite-sized squares or rectangles, divided use
1 cup lightly packed fresh basil leaves
1 cup lightly packed fresh Italian parsley leaves
2 to 3 yellow-flesh peaches or nectarines, pitted, cut into wedges
For the dressing:
6 large garlic cloves (cut into 1/4-inch dice)
2/3 cup extra-virgin olive oil
5 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1 tablespoon dark brown sugar
Salt and freshly ground black pepper
Cook’s notes: Sometimes I switch the cheese used in this salad. I omit the shaved Parmesan and add 6 to 8 ounces of burrata cheese pulled in bite-sized pieces to the top of the salad when I add the nectarines or peaches.
DIRECTIONS
For the salad: Soak onions in 1/2 cup red wine vinegar for about 30 minutes. Tear lettuces into bite-size pieces. In a very large bowl, toss lettuces with radicchio, half of the nuts, half of the cheese, half of the prosciutto, basil and parsley. Pile onto a large platter.
For the dressing: In medium skillet, slowly cook garlic in olive oil over very low heat for 8 minutes, or until just barely colored. Remove with slotted spoon. Turn heat to medium and stir vinegars into oil. Cook for 30 seconds and stir in brown sugar. Let it gently bubble slowly for 2 minutes, reducing heat as needed. Stir in reserved garlic, plus salt and pepper to taste. Set aside until warm but not hot. Don’t worry if the oil separates. Just remember to stir it before spooning dressing over salad.
To serve: Top salad with drained red onions (you can simply pull them from the vinegar — no need to blot) and scatter on rest of nuts. cheese and prosciutto. Add sliced peaches or nectarines to top of salad. Stir warm (not hot) dressing to blend (as much as possible — don’t worry if some of the oil is still separate); spoon dressing over salad. Serve immediately.
from "recipes" - Google News https://ift.tt/d0XRiPF
via IFTTT
Friday, July 22, 2022
Kung Pao, the Easiest, Most Adaptable Recipe - The New York Times
Chiles and a sweetened soy-vinegar sauce define the dish, but you can make it a million ways at home.
A steaming plate of kung pao anything feels like the part of a fireworks show when small, bright bursts pop without deafening booms. Surprising but not jolting, it’s a dish filled with beats of excitement: You don’t know when they’re coming, but they’re always welcome.
With kung pao, that likable little thrill comes from the sauce’s flashes of chile heat in a glossy swirl of salty, sour and sweet that coats stir-fried chicken, shrimp, tofu, vegetables and, often, peppers and nuts. Every bite swings a little spicy or chewy, tangy or crisp. And there are endless variations, so the total number of possible kung pao experiences is something like infinity.
The dish’s defining elements are chiles and a sweetened soy-vinegar sauce, but most everything else is up for grabs, as it has been from the start. That makes it a meal you can cook night after night at home, where you can calibrate the seasonings to your liking and end up with something that tastes both new and familiar. (It also doesn’t hurt that it takes less than 20 minutes from start to finish.)
The origins of kung pao — transliterated today as “gong bao” — are murky, but the original source of the name is undisputed. It stems from a late-19th-century governor-general of Sichuan and gong bao (“palace guardian”), who is said to have loved this dish. In exploring the dish’s history, Fuchsia Dunlop, the British food writer who has expertly covered Chinese cuisine in English, notes that it may have been created in Sichuan, Guizhou or Shandong, with each province laying claim to it. But she notes, too, that there are countless versions from region to region, and even from cook to cook.
Knowing that there is no single way to make the dish, while simultaneously learning more about it, freed me from the fear of not preparing it “authentically.” I’m Chinese American and was raised on the food and in the culture, but Ms. Dunlop studied professional cooking in regions of China I’ve never even visited. Learning from the well-researched recipes in her cookbooks helped me return to how I long cooked Chinese dishes — by scent, sound, taste and practical needs — and gave me the confidence to create my own versions of beloved meals.
The first time I prepared kung pao chicken, I followed a recipe handwritten by my Taiwanese-American friend Grace Han, who transcribed instructions from her mother, Pearl Han. Grace and I grew up together as neighbors, and our parents still live next to each other, on lots close enough that I could always smell what Auntie Pearl was cooking. And it smelled so good, the tingle of chiles, the urgency of garlic, the warmth of ginger as soft and bright as the Southern California sun setting behind our homes.
With the perspective of adulthood, I couldn’t understand how she pulled together those meals after long days of working and watching us, but, when I saw Grace’s notes, I understood. Auntie Pearl pared down recipes, including this one for kung pao chicken, to its essentials for those busy nights — and it’s exactly right when dinner needs to get on the table as quickly as possible.
This kung pao shrimp may have more ingredients, but it doesn’t take much longer. The sea saltiness and snap of the shrimp sharpen against a confetti of sweet bell pepper. Peanuts, fried to bring out a toasty earthiness, deliver crunch among the slips of garlic and scallions. Dried chiles lace the dish with heat and are great on their own, but throwing in floral, citrusy Sichuan pepper adds the welcome tingly sensation known as ma la. Once you try the dish with it, you can decide whether you want more or less, as you should with all of the ingredients, to make — and enjoy — the kung pao you’re craving.
Recipes: Easy Kung Pao Chicken | Kung Pao Shrimp
from "recipes" - Google News https://ift.tt/6LCojOe
via IFTTT
Our Best Vegetarian Cookout Recipes - Food & Wine
For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Don't turn the jackfruit too often while it cooks; give it time to develop a golden brown crust for the best texture and flavor. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos are a satisfying meal.
from "recipes" - Google News https://ift.tt/7orkqwJ
via IFTTT
Ming Tsai, Marcus Samuelsson's 'Iron Legend'-worthy recipes - ABC News
"Iron Chef" is back and the newly streaming reboot, "Iron Chef: Quest for an Iron Legend," takes a supersized approach to the ground-breaking culinary competition that started it all.
The culinary challenge, where world-class cuisine meets high-octane sports, brings five new trailblazing Iron Chefs into the Kitchen Stadium arena with challenger chefs. The competition's most successful challenger will then return to battle in a grand finale episode for the chance to be named the first ever "Iron Legend."
To celebrate the return to Kitchen Stadium, celebrity chefs Ming Tsai and Marcus Samuelsson joined "Good Morning America," along with host Alton Brown and judge Nilou Motamed, to face off with dishes worthy of an Iron Chef.
Check out their full recipes below.
Chef Ming Tsai's Watercress Fried Rice with Watercress Salad
Ingredients
1 package plant-based chorizo (Tsai prefers Before the Butcher Chorizo)
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch scallions, sliced; greens and whites separated
1 jalapeno, minced (pith and seeds removed)
1 cup plant-based egg substitute, scrambled (Tsai prefers JUST Egg)
3 cups cooked jasmine rice, hot
2 cups chopped watercress, 1 cup whole leaves for salad
2 tablespoons dim sum dipper
1 lemon, juice, and zest
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground black pepper to taste
Grapeseed oil, for cooking
Dim Sum Dipper
2 parts soy sauce
1 part rice vinegar
1/2 part sambal
Directions
Place wok over high heat, coat lightly with grapeseed oil and add the chorizo. Cook through.
To the same wok, add the scallion whites, garlic and ginger. Stir. Add the jalapeno, egg substitute, jasmine rice, and chopped watercress. Stir.
Add dim sum dipper and mix well. Season with salt and pepper, to taste.
In a small bowl, mix the remaining watercress, lemon juice and zest, and olive oil. Season with more salt and pepper, to taste.
Plate the fried rice with watercress salad, garnish with scallion greens, serve hot and enjoy!
Chef Tsai's Tips:
The white pith is spiciest part of the jalapeno.
When it comes to scallions, the white is stronger, which can be used for cooking, while the greens are for garnish.
Watercress has abundant benefits with six times the vitamin C of fresh orange juice.
Plant-based proteins are impressively good.
Marcus Samuelsson's Shrimp and Risoni
Samuelsson said the quick cooking pasta is a perfect ingredient to treat like a risotto when you have less time.
Ingredients
1 cup risoni cooked as directed on package
8 pieces 16/20 peeled and deveined shrimp
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup crushed canned tomatoes
1/2 cup clam juice
1/2 cup coconut milk
1/4 cup peas, fresh or frozen
1/4 cup fresh corn kernels
1/4 teaspoon cumin
1/2 teaspoon paprika
1 lemon cut in half
10 leaves each of basil, cilantro, and mint
Salt to taste
Directions
Place olive oil in a paella pan over high heat. Add in shrimp and sear for 1 minute on each side. Remove from pan. Add in garlic and reduce heat to medium. Cook garlic for 2 minutes then add in tomato, clam juice, coconut milk, cumin and paprika and simmer for 5 minutes. Add risoni and cook for 1 minute then stir in the peas, corn and shrimp. Let cook 3 more minutes until the shrimp are done and the risoni starts to caramelize a bit in the pan. Garnish with lemons, parmesan, and herbs.
Chef Samuelsson's Tips:
The shrimp can be any kind/varietal that you like.
You can add other proteins if desired like sausage or even other seafood.
It's important to let the risoni caramelize a bit on the bottom of the pan so fight the urge to stir at the end.
from "recipes" - Google News https://ift.tt/3tVj7hR
via IFTTT
Monday, July 18, 2022
10+ Three-Step Sheet-Pan Summer Dinner Recipes - EatingWell
This easy one-dish meal is bound to become a regular in your dinner rotation--it's super simple and comes together quickly. Be sure to preheat your sheet pan--adding vegetables to a hot pan helps start the charring and caramelization, without steaming your veggies. And remember, you are only heating up your sausage, not cooking it from raw in this recipe, but if you substitute with fresh sausage (which you can), you'll need to cook the sausage longer.
from "recipes" - Google News https://ift.tt/Cxipa6b
via IFTTT
Sunday, July 17, 2022
'The Pioneer Woman' Ree Drummond: 3 Recipes to Try Tonight - Showbiz Cheat Sheet
The Pioneer Woman has a few dinner ideas if you’re not sure what to make. Here are three recipes from Ree Drummond you might want to try tonight.
Ree Drummond’s lemon thyme sheet pan chicken and potatoes
Drummond starts by making a marinade for the chicken. She mixes olive oil, minced garlic, lemon juice, lemon zest, fresh thyme leaves, salt, and pepper in a bowl.
For this recipe, Drummond uses bone-in chicken thighs with the skin still on. She adds red potatoes that she cuts in half, along with sliced red onions, to the sheet pan. Next, she adds lemon wedges.
Drummond pours the marinade over the chicken and vegetables. She uses her hands to toss everything together and mix the ingredients. She says mixing everything together allows the juices from the chicken to coat the vegetables and onions. You can find the complete recipe on the Food Network website.
Ree Drummond’s produce drawer primavera
Drummond starts her pasta primavera recipe by heating up butter and olive oil in a pan. She then adds orange bell peppers, asparagus, yellow squash, and cremini mushrooms.
Drummond cooks the vegetables for 3 to 4 minutes until they start to get soft. Then she adds salt and pepper. Drummond briefly turns off the heat and places the vegetables on a plate so they can stop cooking. This prevents them from overcooking and getting soggy.
Next, Drummond turns the heat to a medium-low setting and adds butter and olive to the pan so she can prepare for the next stage of the pasta primavera. She adds sliced red onions, garlic, and finely diced. For the next step, Drummond adds fresh thyme and fresh oregano along with white wine and one cup of heavy cream. You can find the complete recipe on the Food Network website.
Ree Drummond’s chicken lettuce wraps
Drummond starts by marinating the chicken. She places the chicken in a bowl and then marinates it in olive oil, minced garlic, lemon zest, crushed red pepper, salt, pepper, and finely chopped rosemary. Drummond recommends marinating the chicken for about an hour. Afterward, she places the chicken on the grill.
Drummond says she “babysits” the chicken breasts and cooks them for about 4 to 5 minutes per side. Once the chicken is grilled, Drummond moves it to a cooking board so it can cool. (Learn how to make Drummond’s Tex Mex chicken spaghetti.)
For the lettuce wraps, Drummond makes a bruschetta topping. She places diced tomatoes, finely diced onion, chopped artichoke hearts from a jar (canned is also OK), lemon juice, olive oil, salt, pepper, and crushed red pepper flakes.
Next, Drummond dices the chicken until they form “bite-size bits.” Once the chicken has been diced, she places the ingredients for the wraps on the board. She uses bib lettuce leaves; parmesan cheese; pesto; the tomato, artichoke, and bruschetta topping; and basil leaves. She also places balsamic glaze on the side. You can find the complete recipe on the Food Network website.
RELATED: ‘The Pioneer Woman’ Ree Drummond Recommends 4 Essential Kitchen Tools for Small Spaces
Follow Sheiresa Ngo on Twitter.
from "recipes" - Google News https://ift.tt/3pZRBqg
via IFTTT
30 Easy Shredded Chicken Recipes - Best Shredded Chicken Recipes - Delish
Saturday, July 16, 2022
Why Kitchen Stories Is the Best Cooking App for Learning Delicious Recipes - MUO - MakeUseOf
[unable to retrieve full-text content]
Why Kitchen Stories Is the Best Cooking App for Learning Delicious Recipes MUO - MakeUseOffrom "recipes" - Google News https://ift.tt/KJ1LnhH
via IFTTT
Friday, July 15, 2022
Best Mediterranean Recipes - Recipes From The Mediterranean Sea - Delish
Wanderlust got you down? We get it, it’s not always easy to travel as often as you’d like. One of our great dreams is to visit the Mediterranean, home to many distinct cultures and cuisines replete with lots of seafood, fresh produce, simple preparations, and innovative flavor combinations. While we may not be able to travel to Greece or the Middle East right now, we can let our taste buds experience those different cultures from our own kitchen. Join us in getting inspired by these best recipes for your own kitchen journey along the Mediterranean—we can practically taste the salt air already.
Officially, there are around 20 countries that make up the border along the Mediterranean Sea, including the western portion of the Middle East, southern Europe (Greece, Spain, France, and Italy), and North Africa (Tunisia, Egypt, Algeria). There are also some outlier countries that sometimes get included, like Portugal, that don’t actually touch the Mediterranean, since they’re also largely influenced by the food trends found there. All these countries bring distinct recipes and techniques to the Mediterranean table, so you can enjoy them pretty much for any meal, any day of the week. Looking for easy recipes for simple weeknight dinners? Try our Greek vegetarian moussaka, French ratatouille, or Italian risotto. Want something flavorful and filling for a healthy lunch? Check out our Mediterranean chickpea salad, our French Niçoise salad, or our homemade falafels. Tuck any of them into a homemade pita for a lunch you’ll look forward to all morning. Throwing a party and need some innovative snacks (that don’t take too much effort)? You’ve gotta turn to Mediterranean-inspired dips, like our Middle Eastern hummus (a classic!), Sicilian caponata (good on everything), Greek skordalia, or Levantine baba ghanoush. We’ve even included a couple of dessert recipes here, like our Turkish baklava and our Sicilian pineapple and rum granita.
For more region-specific ideas, check out our list of Asian and Mexican dishes too.
from "recipes" - Google News https://ift.tt/1RgnWtA
via IFTTT
Thursday, July 14, 2022
Recipes From The Cuyama Buckhorn Kitchen - Cowboys & Indians Magazine
Explore the recipes and spirited cocktails straight from C&I's culinary travels to the Cuyama Valley.
Southern California’s “Hidden Valley of Enchantment” boasts an inspired new roadside resort—Cuyama Buckhorn—that charms the sensibilities and the palate.
Cast-Iron Baked Buttermilk Pancake With Local Blueberry, White Chocolate, Pistachio
Pancake Ingredients
1 cup Sonora wheat flower
2 tablespoons sugar
2 teaspoons baking powder
Pinch salt
1 cup buttermilk
2 tablespoon melted butter
1 egg
Procedure
Place 8-inch cast-iron skillet in 400-degree oven to preheat pan. Combine dry ingredients together in a mixing bowl; in a separate bowl whisk egg together with milk and melted butter. Slowly whisk in liquid mix into dry mix (batter will be slightly lumpy). Remove cast-iron pan from oven and add a couple of tablespoons of butter and swirl around the pan to help prevent the pancake from sticking. Pour pancake batter into pan and return to oven and bake for 10-12 minutes.
Salad Ingredients
½ cup blueberries
2 tablespoon white chocolate, chopped
2 tablespoon pistachio, chopped
6 leaves of mint, torn
¼ cup maple syrup
2 teaspoons Sideyard Shrubs jujube vinegar
Procedure
While pancake is baking, combine all ingredients to make salad. Make sure to taste prior to serving to check sweetness level; if needed, add a little more syrup or vinegar as desired. When pancake is done, remove from oven and flip out onto plate. Gently spoon blueberry mixture over pancake and enjoy!
Smoked Local Waygu Meatballs - Served Over House-Made Bucatini and Pistachio Gremolata
Meatballs
240 grams of local ground beef
25 grams diced onions
5 grams chopped garlic
3 grams chopped rosemary
Salt and pepper to taste
Sauce
100 grams diced tomato
50 grams diced carrot
50 grams diced onion
10 grams chopped garlic
3 grams chopped basil
3 grams chopped parsley
1 cup red wine
3 cups beef stock
Pasta
14 ounces Tehachapi Grain Project Sonora Wheat Flour
8 whole eggs
Gremolata
50 grams pistachio
5 grams parsley
3 grams rosemary
1 each lemon zested
3 cloves garlic chopped
5 tablespoons olive oil
Salt and pepper to taste
Instructions
Start smoker and place cast-iron pan inside to get warm. Mix all the meatball ingredients until well-combined; take a little of the mixture and cook to check seasoning. If you don’t like the taste, add more salt and pepper and taste again. Once you’ve reached desired taste, roll into 5 meatballs. Oil cast-iron pan and place meatballs in pan and roast till brown on all sides. Add all sauce ingredients to pan and let roast in the smoker for an hour until sauce thickens.
While meatballs and sauce cook, combine flour and eggs to form pasta dough. Once mixed to a stiff dough, let rest for half an hour. Once rested, break dough into little balls and put into pasta maker with bucatini press molds. Cut noodles at desired length; then portion to 100-gram portions. Bring salted water to a boil; boil desired amount of pasta until tender, about 6 minutes. Once cooked, add pasta to sauce once it's thickened.
While pasta is cooking, combine all gremolata ingredients and season to taste. Garnish meatballs and pasta with gremolata mixture.
Cuyama Valley Summer Salad
Salad
2 Cuyama homegrown peaches, halved, pits removed
2 handfuls Duncan Family Farms baby greens, cleaned
½ cup Santa Barbara Pistachio Company pistachios
¼ cup granulated sugar
¼ cup grated Santa Barbara Cheese Company Santa Ynez Cheddar
2 tablespoons Condor’s Hope Olive Oil
Salt and pepper to taste
Dressing
3 teaspoons Cuyama Buckhorn Garden rosemary, chopped
¼ cup Rock Front Ranch Honey
3 tablespoons apple cider vinegar
⅔ cup Condor’s Hope Olive Oil
Salt and pepper to taste
To Prepare
Toss peach halves in olive oil and salt and pepper; then grill over medium heat to lightly char and smoke the peaches. Once charred, remove from grill and allow to cool, then slice peaches thinly. Blanch pistachios in boiling salted water for 2 minutes, remove from water and toss in sugar. Lay pistachios out on a sheet pan with a nonstick mat in place. Bake at 350 degrees until golden brown. Remove and allow to cool.
Whisk together rosemary, honey, and vinegar until thoroughly combined. Slowly drizzle olive oil into honey-vinegar mixture, while whisking continuously. Season to taste with salt and pepper.
In large mixing bowl gently toss together greens, peaches, pistachios, cheese, and 4 tablespoons of the honey herb dressing. Season with salt and pepper to taste. If more dressing is needed, add tablespoon by tablespoon for desired flavor.
Serves 2.
Wilder West
Ingredients
- 2 ounces Ventura Wilder Gin
- 1 ounce lime juice
- ¾ ounce Simple Syrup
- 3 cucumber slices
Instructions
- Muddle cucumber slices with simple syrup.
- Add lime juice and gin.
- Shake with ice.
- Dump ingredients with ice into salted-rim rocks glass.
Strawberry Mojito
Ingredients
- 2 ounces Hazard Reef White Rum
- 1 ounce strawberry syrup
- 1 ounce lime juice
- 3-4 mint leaves
- 1 sliced strawberry
Instructions
- Muddle mint leaves with lime juice.
- Add strawberry syrup and rum.
- Shake with ice.
- Strain shaken ingredients over ice in a lowball glass.
- Garnish with a mint sprig and sliced strawberries.
- To make strawberry syrup blend 1 cup strawberries with ½ cup water and ½ cup sugar.
Recipes and cocktail mixes courtesy of the Cuyama Buckhorn kitchen.
Images: Jennifer Padilla/Courtesy Wagstaff MarketingFrom our July 2022 issue.
from "recipes" - Google News https://ift.tt/vQHEDOI
via IFTTT
Subscribe to:
Posts (Atom)
'Dump and Go' Slow Cooker Recipes for Your Easiest-Ever Weeknight Suppers - Yahoo Life
It’s no secret we’re big fans of the slow cooker — anything that makes getting dinner on the table easier is a huge win in our books. And fo...
-
I love a good chocolate cake, and this one is nice and rich with a gooey middle and pockets of sourness from the cherries. Also, because t...
-
Warning: This article contains spoilers for season 1 of Silos Baking Competition After a riveting first season, Joanna Gaines’ newest sho...
-
If you value family traditions, you should store recipes in the cloud. Replacing tattered cookbooks makes life easier and your kitchen clea...
