Enjoy!
CRUNCHY BERRY ALMOND CRUMBLE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.” Yield: 8 to 10 servings; Time: 1 hour 15 minutes.
This was originally featured in ”A Good Appetite; A Crisp, Made Truly Crisp” and can also be viewed online by clicking here.
Ingredients
For the Filling:
8 cups mixed berries, such as raspberries, blueberries, strawberries (halved or quartered) and blackberries
2 to 4 tablespoons granulated sugar, depending upon sweetness of berries
1 teaspoon finely grated lemon zest
1 tablespoon quick-cooking tapioca (optional)
For the Crumble Topping:
1 2/3 cups all-purpose flour
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup sliced almonds, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon salt
1/2 cup/8 tablespoons melted butter (1 stick)
Vanilla ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
CHRISTINA TOSI’S CROCKPOT CAKE
This comes from Sam Sifton, also in The New York Times cooking e-newsletter. Sam wrote, “Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire. Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work. That only works if you don’t sleep much, or have a part-time job. This is a recipe for a weekend afternoon, or for cooking from the moment you get home until the very near end of a dinner party. It is a four-to-six hour affair.” Yield: 6 to 8 servings; Time: about 5 hours.
This was featured in “The Slow Cooker, Redeemed” and can be viewed online by clicking here.
Ingredients
1/2 pound unsalted butter (2 sticks), at room temperature
1 1/4 cups granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
1/3 cup neutral oil, like canola or grapeseed
1 1/2 cups/180 grams cake flour
1 teaspoon baking powder
1 teaspoon kosher salt
Preparation
Put all but 1 tablespoon of the butter and the sugars in the bowl of a stand mixer and cream with the paddle attachment at medium-high speed, until the mixture is smooth and pale, approximately 3 to 4 minutes. Mix in the eggs and vanilla, then continue to mix for another 3 minutes, until fluffy. Add the buttermilk and oil and mix briefly to combine.
Set the mixer to a very low speed and add the cake flour, baking powder and salt, mixing for a minute or so and scraping down the sides of the bowl once or twice, until the batter has just come together, with no lumps.
Use the remaining tablespoon of butter to grease the interior of a 4- to 6-quart slow cooker, then pour the batter into the pot. Cover and cook on low for somewhere in the neighborhood of 4 to 6 hours, until the cake has set and is cooked through at the center. To serve, run a knife around the edge of the slow cooker to loosen the cake and then carefully invert onto a platter, or simply spoon the cake out of the slow cooker.
SUPER-FAST SPINACH LASAGNA
I’m frequently amazed at the number of places online that offer healthy recipes. Yes, healthy. This one comes from Accent Health, and makes 4 to 5 servings.
To view this online, click here.
Ingredients
One 5- or 6-ounce bag baby spinach, coarsely chopped
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Salt and freshly ground black pepper
1 1/2 cups pasta sauce
One 16-ounce bag medium-sized frozen cheese ravioli
1 cup shredded part-skim mozzarella cheese
Directions
Preheat the oven to 375°F.
Heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, 30 seconds to 1 minute.
Raise heat to medium-high, add the spinach and cook, stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper to taste.
Coat an 8x8-inch baking pan (or dish) with nonstick cooking spray. Spread 1/4 cup of the sauce in the pan. Arrange half the ravioli (about 16 pieces) evenly on top of the sauce. Spread the spinach over the ravioli then top with 1/2 cup cheese and 1/2 cup sauce. Cover evenly with the remaining ravioli, 3/4 cup sauce, and 1/2 cup cheese.
Cover with aluminum foil and bake until bubbly, about 35 minutes. Remove the foil and bake an additional five minutes. Let stand about five minutes before slicing and serving.
Nutrition: 260 calories, 11g fat (5g saturated), 690mg sodium, 29g carbohydrate, 4g fiber, 13g protein, 45% vitamin A, 15% vitamin C, 30% calcium, 15% iron
Recipe Created by Liz Weiss, MS, RD, Meal Makeover Moms
WILD RICE SALAD
This also comes from Accent Health, and makes 8 Servings.
To view this online, click here.
Ingredients
1 cup wild rice
1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2 1/2 packed cups)
1 orange bell pepper, cut into 1/4-inch dice
3 green onions, thinly sliced (white and light green parts only)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped toasted pecans
1/2 cup dried cranberries
1 celery stalk, trimmed and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Crumbled feta cheese, optional
Directions
Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.
When cool, stir in the kale, bell pepper, green onions, parsley, pecans, cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.
Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.
Nutrition Information per Serving (1 cup): 150 calories, 12g fat (1.5g saturated), 90mg sodium, 12g carbohydrates, 2g fiber, 2g protein, 60% vitamin A, 100% vitamin C
The recipe ends with, “One cup of my nutty, crunchy salad has a day’s worth of vitamin C, and it’s also loaded with vitamin A.”
Credits
Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu11 by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 - 12 servings of sweet potato lasagna.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
Showing posts with label Strawberry Rhubarb Crumble. Show all posts
Showing posts with label Strawberry Rhubarb Crumble. Show all posts
Friday, July 8, 2016
Monday, May 16, 2016
Monday Recipes
Enjoy!
OVEN-CRISPED BABY POTATOES AND ONIONS
This comes from the March 2015 issue of Vegetarian Times, page 46. It begins, “A touch of Dijon mustard flavors these potatoes so you need less salt.“ Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. mixed red and yellow baby potatoes, halved
2 small Vidalia or other sweet onions, cut into 8 wedges each
1 Tbs. fresh thyme leaves
1 tsp. fennel seed, optional
1/4 cup shredded fontina cheese (1 oz.)
Preheat oven to 450°F.
Whisk together oil, mustard, salt, and pepper in a large bowl. Add potatoes and onions, and toss to coat. Spread evenly on baking sheet.
Roast 18 to 20 minutes, or until potatoes start to brown and lift easily from pan without sticking. Flip potatoes and onions with tongs, and rotate pan; continue roasting 8 to 12 minutes, or until tender inside, and crisp and golden outside. Remove baking sheet from oven, and toss potatoes and onions with thyme and fennel seed; scatter cheese on top. Return to oven, 1 to 2 minutes more, and roast until vegetables are fragrant, and cheese is melted. Season with additional salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 216; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 552 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
WHOLE ROASTED CAULIFLOWER WITH LEMONY BROWN BUTTER
This also comes from the March 2015 issue of Vegetarian Times, page 80, and begins, “A whole head of cauliflower and a brown butter sauce star in this show-stopping dish. The cauliflower head is first simmered with aromatics to infuse it with flavor, then roasted until golden brown.” Serves 4.
To view this online, click here.
Roasted Cauliflower
1 medium yellow onion, quartered
4 large garlic cloves, quartered
1 1/2-inch piece peeled ginger, cut into thin matchsticks
1 1/2 Tbs. Plus 1/8 tsp. curry powder, divided
1/4 tsp. whole cloves
2 tsp. salt
1/4 tsp. whole black peppercorns
1 small head cauliflower, leaves removed, stem trimmed (1 1/4 lb.)
2 tsp. olive oil
Lemony Brown Butter
3 Tbs. unsalted butter
3 Tbs. golden raisins
2 tsp. dark rum, optional
1 Tbs. lemon juice
1 1/2 tsp. grated lemon zest
To make Roasted Cauliflower: Preheat oven to 450°F. Coat baking sheet with cooking spray.
Combine 8 cups water with onion, garlic, ginger, 11/2 Tbs. curry powder, cloves, salt, and peppercorns in large pot; bring to a boil. Add cauliflower, stem side up, and simmer 15 minutes, or until slightly softened. Drain, and pat dry. Rub cauliflower with oil, and season with salt and pepper, if desired.
Place cauliflower on prepared baking sheet stem side down, and roast 35 to 40 minutes, or until brown and crisp on top.
Meanwhile, to make Lemony Brown Butter: Heat butter in small saucepan over medium-high heat 4 minutes, or until milk solids begin to brown. Add raisins and rum (if using). Cool 3 minutes, then stir in lemon juice and zest.
Slice cauliflower, and sprinkle with remaining 1/8 tsp. curry powder. Drizzle with Lemony Brown Butter.
nutritional information Per Serving: Calories: 155; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 6 g; Carbohydrates: 12 g; Cholesterol: 23 mg; Sodium: 241 mg; Fiber: 3 g; Sugar: 7 g; Gluten-Free
SWEET RHUBARB FOCACCIA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.” Makes 1 (9-inch) focaccia.
To view this online, click here.
Ingredients
1 ball focaccia dough (recipe follows)
5 ounces thinly sliced rhubarb (about 1 1/2 cups)
1/3 cup granulated sugar
3 tablespoons olive oil
1 tablespoon demerara (raw) sugar
Preparation
Heat oven to 450 degrees. In a small bowl, toss rhubarb and granulated sugar. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.
Strain rhubarb juices into a small pot and reserve rhubarb. Simmer juices over moderate heat until thick and syrupy, about 3 minutes. Pour olive oil into bottom of a 9x13-inch baking pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Dough should be about a half-inch thick. Scatter rhubarb over dough; brush generously with syrup. Sprinkle top with demerara sugar. Bake until focaccia is golden brown, about 20 to 30 minutes.
FOCACCIA DOUGH
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf.” Time: 15 minutes; plus rising time; makes 3 balls of dough (for 9-inch focaccias)
To view this online, click here.
Ingredients
3 3/4 teaspoons active dry yeast
3/4 cup extra-virgin olive oil, more as needed
1 tablespoon kosher salt
2 teaspoons sugar
About 4 cups all-purpose flour, more as needed
about 1 cup whole wheat flour
Preparation
Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.
PENNE ALL’ARRABBIATA
This is from Kyle Phillips, formerly About.com’s Italian Food experts. Kyle wrote, “Arrabbiata means "angry," and this classic pasta dish, originating in the Lazio region around Rome, gets its name from the spicy tomato sauce, made with garlic and red chile peppers. Some variations add basil, onions, or oregano, but the most basic is just olive oil, tomatoes, garlic, and chile pepper. You can adjust the spice level or amount of garlic (though don't overdo it), to taste, and you can use any short, tubular pasta, such as ziti, or long, thin strand pasta, such as spaghetti.
“In some parts of Italy, this same sauce is called ‘alla carrettiera,’ meaning ‘cart-driver's sauce.’
“This super-simple and quick pasta can be whipped up in little more time than it takes to boil the pasta, so it makes a great late-night snack or weeknight meal when you are tired and short on time and inspiration.” (Edited by Danette St. Onge, About.com’s current Italian Food expert.)
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view the online, click here.
Ingredients
1 pound penne pasta (or spaghetti, if you prefer)
1/4 cup olive oil
1 medium onion, peeled and finely chopped (optional)
2 cloves garlic, peeled and finely minced
1/2 teaspoon crushed, dried red pepper, or more, to taste, OR 1-2 fresh hot chile peppers, stemmed, seeded, and finely sliced
2/3 pound peeled, seeded, and chopped plum tomatoes, or a drained 1-pound can of tomatoes
5-6 fresh basil leaves, chopped
Fine sea salt, to taste
1 1/4 cups grated Pecorino Romano cheese, or, if you find it too sharp, 2/3 cup each of grated Parmigiano-Reggiano and Pecorino Romano, mixed
Preparation
Set a large pot of water to boil over high heat for the pasta.
In a saucepan over medium heat, sauté the onion (if you are using it) and the garlic in half (2 tablespoons) of the oil, and when the mixture is fragrant and just barely golden, 2-3 minutes, add the fresh or dried chile pepper. Cook for another 30 seconds, until fragrant. Add the tomatoes and lower the heat to low. Simmer, covered, while the pasta is cooking.
In the meantime, cook the pasta in salted boiling water.
When the pasta is al dente, drain it and return it to the pot.
Check the seasoning of the sauce, stir the remaining oil into it together with the basil, pour it over the pasta, toss to cover evenly, and serve the pasta with the grated cheese on the side.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
OVEN-CRISPED BABY POTATOES AND ONIONS
This comes from the March 2015 issue of Vegetarian Times, page 46. It begins, “A touch of Dijon mustard flavors these potatoes so you need less salt.“ Serves 4 in 30 minutes or less.
To view this online, click here.
2 Tbs. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb. mixed red and yellow baby potatoes, halved
2 small Vidalia or other sweet onions, cut into 8 wedges each
1 Tbs. fresh thyme leaves
1 tsp. fennel seed, optional
1/4 cup shredded fontina cheese (1 oz.)
Preheat oven to 450°F.
Whisk together oil, mustard, salt, and pepper in a large bowl. Add potatoes and onions, and toss to coat. Spread evenly on baking sheet.
Roast 18 to 20 minutes, or until potatoes start to brown and lift easily from pan without sticking. Flip potatoes and onions with tongs, and rotate pan; continue roasting 8 to 12 minutes, or until tender inside, and crisp and golden outside. Remove baking sheet from oven, and toss potatoes and onions with thyme and fennel seed; scatter cheese on top. Return to oven, 1 to 2 minutes more, and roast until vegetables are fragrant, and cheese is melted. Season with additional salt and pepper, if desired.
nutritional information Per 1-cup serving: Calories: 216; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 552 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free
WHOLE ROASTED CAULIFLOWER WITH LEMONY BROWN BUTTER
This also comes from the March 2015 issue of Vegetarian Times, page 80, and begins, “A whole head of cauliflower and a brown butter sauce star in this show-stopping dish. The cauliflower head is first simmered with aromatics to infuse it with flavor, then roasted until golden brown.” Serves 4.
To view this online, click here.
Roasted Cauliflower
1 medium yellow onion, quartered
4 large garlic cloves, quartered
1 1/2-inch piece peeled ginger, cut into thin matchsticks
1 1/2 Tbs. Plus 1/8 tsp. curry powder, divided
1/4 tsp. whole cloves
2 tsp. salt
1/4 tsp. whole black peppercorns
1 small head cauliflower, leaves removed, stem trimmed (1 1/4 lb.)
2 tsp. olive oil
Lemony Brown Butter
3 Tbs. unsalted butter
3 Tbs. golden raisins
2 tsp. dark rum, optional
1 Tbs. lemon juice
1 1/2 tsp. grated lemon zest
To make Roasted Cauliflower: Preheat oven to 450°F. Coat baking sheet with cooking spray.
Combine 8 cups water with onion, garlic, ginger, 11/2 Tbs. curry powder, cloves, salt, and peppercorns in large pot; bring to a boil. Add cauliflower, stem side up, and simmer 15 minutes, or until slightly softened. Drain, and pat dry. Rub cauliflower with oil, and season with salt and pepper, if desired.
Place cauliflower on prepared baking sheet stem side down, and roast 35 to 40 minutes, or until brown and crisp on top.
Meanwhile, to make Lemony Brown Butter: Heat butter in small saucepan over medium-high heat 4 minutes, or until milk solids begin to brown. Add raisins and rum (if using). Cool 3 minutes, then stir in lemon juice and zest.
Slice cauliflower, and sprinkle with remaining 1/8 tsp. curry powder. Drizzle with Lemony Brown Butter.
nutritional information Per Serving: Calories: 155; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 6 g; Carbohydrates: 12 g; Cholesterol: 23 mg; Sodium: 241 mg; Fiber: 3 g; Sugar: 7 g; Gluten-Free
SWEET RHUBARB FOCACCIA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.” Makes 1 (9-inch) focaccia.
To view this online, click here.
Ingredients
1 ball focaccia dough (recipe follows)
5 ounces thinly sliced rhubarb (about 1 1/2 cups)
1/3 cup granulated sugar
3 tablespoons olive oil
1 tablespoon demerara (raw) sugar
Preparation
Heat oven to 450 degrees. In a small bowl, toss rhubarb and granulated sugar. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.
Strain rhubarb juices into a small pot and reserve rhubarb. Simmer juices over moderate heat until thick and syrupy, about 3 minutes. Pour olive oil into bottom of a 9x13-inch baking pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Dough should be about a half-inch thick. Scatter rhubarb over dough; brush generously with syrup. Sprinkle top with demerara sugar. Bake until focaccia is golden brown, about 20 to 30 minutes.
FOCACCIA DOUGH
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf.” Time: 15 minutes; plus rising time; makes 3 balls of dough (for 9-inch focaccias)
To view this online, click here.
Ingredients
3 3/4 teaspoons active dry yeast
3/4 cup extra-virgin olive oil, more as needed
1 tablespoon kosher salt
2 teaspoons sugar
About 4 cups all-purpose flour, more as needed
about 1 cup whole wheat flour
Preparation
Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.
PENNE ALL’ARRABBIATA
This is from Kyle Phillips, formerly About.com’s Italian Food experts. Kyle wrote, “Arrabbiata means "angry," and this classic pasta dish, originating in the Lazio region around Rome, gets its name from the spicy tomato sauce, made with garlic and red chile peppers. Some variations add basil, onions, or oregano, but the most basic is just olive oil, tomatoes, garlic, and chile pepper. You can adjust the spice level or amount of garlic (though don't overdo it), to taste, and you can use any short, tubular pasta, such as ziti, or long, thin strand pasta, such as spaghetti.
“In some parts of Italy, this same sauce is called ‘alla carrettiera,’ meaning ‘cart-driver's sauce.’
“This super-simple and quick pasta can be whipped up in little more time than it takes to boil the pasta, so it makes a great late-night snack or weeknight meal when you are tired and short on time and inspiration.” (Edited by Danette St. Onge, About.com’s current Italian Food expert.)
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings
To view the online, click here.
Ingredients
1 pound penne pasta (or spaghetti, if you prefer)
1/4 cup olive oil
1 medium onion, peeled and finely chopped (optional)
2 cloves garlic, peeled and finely minced
1/2 teaspoon crushed, dried red pepper, or more, to taste, OR 1-2 fresh hot chile peppers, stemmed, seeded, and finely sliced
2/3 pound peeled, seeded, and chopped plum tomatoes, or a drained 1-pound can of tomatoes
5-6 fresh basil leaves, chopped
Fine sea salt, to taste
1 1/4 cups grated Pecorino Romano cheese, or, if you find it too sharp, 2/3 cup each of grated Parmigiano-Reggiano and Pecorino Romano, mixed
Preparation
Set a large pot of water to boil over high heat for the pasta.
In a saucepan over medium heat, sauté the onion (if you are using it) and the garlic in half (2 tablespoons) of the oil, and when the mixture is fragrant and just barely golden, 2-3 minutes, add the fresh or dried chile pepper. Cook for another 30 seconds, until fragrant. Add the tomatoes and lower the heat to low. Simmer, covered, while the pasta is cooking.
In the meantime, cook the pasta in salted boiling water.
When the pasta is al dente, drain it and return it to the pot.
Check the seasoning of the sauce, stir the remaining oil into it together with the basil, pour it over the pasta, toss to cover evenly, and serve the pasta with the grated cheese on the side.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
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