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Recipe Box
Welcome to the foodiemom.com recipe box Well, actually I don't have a recipe "box" anymore. I did have one, and maybe it's still around the kitchen somewhere, but lately I've just been printing out a single recipe as I need it, usually from epicurious, though I like recipezaar too. The other day I thought that maybe I should save those sheets, like the one for mango-pineapple salsa that's still lying on the kitchen counter. Maybe, I thought, I should save it. Maybe punch holes and put it in a three-ring binder so I'd have it the next time I wanted mango-pineapple salsa. Or fold it up and put it with a bunch of other folded-up recipes I've got stuck in a plastic bag that is also lying on the kitchen counter. But you know what? That recipe has pineapple juice on it...as well as a coffee cup ring and a phone message. So I'll abandon any notions that I ought to save all those recipe print-outs. I'll print out another copy the next time we make salmon. (Although, honestly, the salsa wasn't that great, even though it got three forks. I'll be looking for a really good one.) When I do run across a great recipe, I'll be sure to post it here, so you can try it too. No-Knead Bread – this was in the New York Times, and when I mentioned it in the Indianapolis Star, I got dozens of calls and emails asking for it. So here it is, from Mark Bittman’s column in the Times.
Adapted from Jim Lahey, Sullivan Street Bakery, New York, NY 3 cups all-purpose or bread flour, more for dusting 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.
Quick and Easy Pasta Carbonara--This is quick, easy and delicious. But I'd suggest doubling the sauce and using a 16-ounce box of pasta--spirals (no need to both with tri-color) are fine or even bow-ties or penne. 12 ounces tri-color spiral pasta ¼ cup butter ½ cup parmesan cheese ½ cup cream or half and half 2 eggs, slightly beaten ½ cup crumbled cooked bacon
Maple Mustard Scallops--the maple and mustard are a wonderful combination. This is a very quick recipe but it gives great results--I'd love to serve it at a dinner party. Of course a pound of scallops were $20 bucks the last time I looked. 2 to 3 slices bacon 2 tablespoons unsalted butter 1 pound fresh scallops 1 cup half and half 2 tablespoons Dijon mustard 2 tablespoons pure maple syrup
Add half and half to skillet and boil, stirring occasionally, until reduce to about ¾ cup. Reduce heat to medium, add mustard, syrup, crumbled bacon and any juices collected in scallop bowl. Boil for another 3 to 4 minutes, until reduced to sauce consistency. Return scallops to skillet, toss to coat with sauce and serve.
White Bean, Butternut Squash, Kale & Olive Stew--from the new Bon Appetit Cookbook. This is wonderful and reheats well too; the squash kind of melts into the broth. ¼ cup olive oil 3 large onions, chopped 6 cloves garlic, minced 1 large butternut squash, peeled and cubed 3 medium red bell peppers, cut in 1 1/2-inch pieces 1 ½ cup vegetable broth 1 ½ bunches kale 1 tablespoon dried sage 5 15-ounce cans cannellini (white kidney) beans, drained 1 cup kalamata olives, halved Pecorino Romano cheese for garnish
1 10-ounce box frozen spinach, thawed 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 3 garlic cloves, chopped 1 small onion, peeled, halved and grated 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup heavy cream 1/8 teaspoon freshly grated nutmeg 1 14-ounce can artichoke hearts in water, drained and chopped A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese Salt and black pepper 1 pound cheese tortellini or flavored tortellini
Wafflewiches--also from Rachael Ray's Express Lane Meals. It was a hit with the kids--Eggos really do work well for grilled sandwiches. The kids suggested using American cheese and skipping the cranberry sauce. 2 tablespoons softened unsalted butter 4 tablespoons honey mustard 8 waffles, such as Eggos ½ pound deli-sliced ham ½ pound deli-sliced smoked or honey roasted turkey ½ pound deli-sliced Swiss cheese ¾ cup prepared cranberry sauce
Minted Lamb Burgers--these were a surprise hit with the kids. 4 tablespoons garlic chili pepper sauce (I use Taste of Thai brand) Mix together first seven ingredients. Dice the cooked chicken breast and add to sauce. Boil pasta; drain. Add broccoli slaw to hot pasta; toss. Add chicken and sauce to pasta; toss to mix well. Sprinkle with green onions and chopped nuts. Serve warm or cold. (Serves three hungry people; four if they’re not so hungry.) Bicerin -- This chocolate espresso drink of Turin, Italy, is named for the little glasses, or bicchierino, that it's served in. I'm sure my version isn't really authentic, but it is delicious and a great reason to use your espresso maker. 2 ounces espresso or strong coffee Into a warmed coffee cup (clear glass is nice so you can see the layers), pour hot espresso, then add the heated chocolate sauce, which will separate and form the bottom layer. Gently add the frothy steamed milk atop the espresso. Makes 1 generous mug. Note: Somebody's Mother's Chocolate Sauce is great in this. You can find it in Houston-area specialty shops and at www.somebodysmother.com. The recipe is adapted from one at www.aldocoffee.com. Chicken and Dumplings--this is the recipe my mom copied down in her 1950 home economics class. Comfort food at its finest. 4-pound chicken, cut up In a large pot or dutch oven with tight-fitting lid, simmer chicken, uncovered, with onion, carrot, celery, bay leaf, salt and pepper in enough water to cover, about 8 to 10 cups, adding more if necessary. Cook until chicken is done, about 45 minutes to an hour. Remove chicken and debone; return chicken to broth. Season with additional salt and pepper and poultry seasoning to taste. Add canned broth. Return to simmer. Mix dry ingredients. Beat egg; add to milk. Add milk mixture to dry ingredients and stir just until moistened. Do not over mix. Drop by spoonfuls into simmering broth. Cover tightly and cook 15 to 20 minutes without removing cover. Serves 4 with leftovers Green Bean Vinaigrette--a fancy name for the dish I got from my in-laws called Trucker's Beans. It's a great twist on regular green beans. The vinaigrette is similar to those used for wilted lettuce. ½ pound bacon Fry bacon in large skillet until crisp. Remove bacon with slotted spoon and drain on paper towel. In same skillet, sauté onions until soft. Add vinegar and sugar. Heat until warm, stirring to dissolve sugar. Crumble bacon and return bacon to pan; set aside. Cook fresh green beans in enough water to cover until bright green and crisp-tender, or until cooked to taste. Drain green beans and add to skillet, stirring well to coat beans with vinaigrette. Heat briefly if needed before serving. Serves 4-6 |
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