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Category Archives: Uncategorized
Prosecco-Raspberry Gelée
Saturday, August 3, 2013
Ingredients 2 cups (9 ounces) fresh raspberries 3/4 cup plus 2 tablespoons sugar, divided 2 tablespoons fresh lemon juice, divided 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided 3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes) 3/4 teaspoon orange-flower water (optional) ingredient info: Orange-flower water, a flavoring extract, is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores […]
White Bean Tapenade
Saturday, August 3, 2013
Ingredients 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped 1/2 cup pitted mixed olives, coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons extra-virgin olive oil 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes 1 tablespoon (or more) fresh lemon juice Kosher salt, freshly ground pepper 1 baguette (for serving) Preparation Toss beans, olives, parsley, oil, lemon […]
Black-Eyed Pea Salad With Fennel and Dill
Saturday, August 3, 2013
1 cup black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1/2 onion, intact 1 bay leaf Salt to taste 2 medium tomatoes, in season only, diced 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin […]
Spent Grain Bread
Saturday, August 3, 2013
Sponge: 1/2 tsp active dry yeast (not rapid rise) 3/4 c water (room temperature) 3/4 c spent grain from brewing, still damp and at room temperature 1 1/2 c bread flour Dough: 4 cups bread flour 1 cup water (room temperature) 2 tbsp honey 2 tsp salt For the Sponge: Mix the yeast into the water […]
Portobello Mushroom, Green Onion and Broccolini Stir-fry
Thursday, June 6, 2013
Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. (But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don’t confuse it with broccoli rabe, which […]
Sourdough Pancakes
Thursday, June 6, 2013
2 cups sourdough starter, left sitting out all night 1 egg 2 tablespoons sugar 1/2 teaspoon salt 4 tablespoons vegetable oil 1 teaspoon baking soda combined with 1 tablespoon water Combine your soda and water. Combine the rest of the ingredients in a bowl and mix well. Fold the egg-oil-salt-sugar mixture into the starter, then […]
Amaranth Banana Bread
Monday, April 29, 2013
Ingredients: 1 1/4 cup whole wheat pastry flour 3/4 cup amaranth flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 cup mashed ripe bananas (about 3) 2 large eggs 1/3 cup fat-free plain yogurt 2 tablespoons canola oil, more for the pan 3/4 cup sugar 3/4 cup chopped walnuts, […]
Giordano’s style pizza dough
Monday, April 29, 2013
http://www.pizzamaking.com/forum/index.php?topic=1184.0 After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza! Note—this recipe duplicates the pizza found at Giordano’s, as opposed to Uno’s/Malnati’s, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or an oil/shortening combination). Also, I […]
White Bean and Radish Salad
Thursday, April 18, 2013
http://www.bonappetit.com/recipes/quick-recipes/2013/05/white-bean-and-radish-salad Ingredients 2 anchovy fillets packed in oil, drained 3/4 cup extra-virgin olive oil 2 tablespoons drained capers 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided 1/4 cup (or more) white wine vinegar Kosher salt, freshly ground pepper 1 bunch radishes, trimmed, cut into thin wedges 2 scallions, thinly sliced 3 15-ounce cans cannellini (white kidney) beans, rinsed 3/4 cup oil-cured black olives, pitted, quartered Preparation Blend anchovies, […]