Ingredients:
Wagon
Cash
Family
(And ride home if it rains)
Directions:
1. Load kids in wagon.
2. Walk down the block to your favorite (albeit slightly overpriced) yogurt shop.
3. Make yourself a no-fat, no-fun bowl.
4. Sweep in and eat your kids full-fat, full-fun discards while ignoring calorie count.
5. Get a ride home when it starts raining ... like you told your husband it would.
Thursday, April 29, 2010
Easy Grill With Mixed Greens
Ingredients:
Steaks
Kosher Salt/Pepper
Red Pepper/Orange Pepper
2 Portabella Mushroom Caps
Mixed Greens
Anything else in vegetable drawer - that still remains identifiable
Olive Oil/Balsamic/Lemon Juice
Shaved Parmesan or any other cheese in fridge - that still remains identifiable
Directions:
1. Light grill.
2. Season steaks.
3. Quarter peppers.
4. Toss pepper quarters and mushrooms with olive oil, salt, pepper.
5. Find someone that has not just run a marathon to grill all of above.
6. Toss salad with olive oil, vinegar, lemon juice and cheese.
7. Toast. Eat. Enjoy.
Steaks
Kosher Salt/Pepper
Red Pepper/Orange Pepper
2 Portabella Mushroom Caps
Mixed Greens
Anything else in vegetable drawer - that still remains identifiable
Olive Oil/Balsamic/Lemon Juice
Shaved Parmesan or any other cheese in fridge - that still remains identifiable
Directions:
1. Light grill.
2. Season steaks.
3. Quarter peppers.
4. Toss pepper quarters and mushrooms with olive oil, salt, pepper.
5. Find someone that has not just run a marathon to grill all of above.
6. Toss salad with olive oil, vinegar, lemon juice and cheese.
7. Toast. Eat. Enjoy.
Saturday, April 17, 2010
Grilled Fish Skewers with Lemony Chikpea Puree
Ingredients:
5 garlic cloves, chopped
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp kosher salt
2-3 pinches cayenne pepper
4 tbsp olive oil
2 tbsp fresh lemon juice
lemon zest of one lemon
2 tbsp cilantro, chopped
1 1/2 lb firm-fleshed white fish (sword, shark, halibut)
3-4 green or red bell peppers, seeded and cut into 1-2 inch pieces
Directions:
Combine all ingredients but fish and peppers in large non-reactive bowl. Add the fish to bowl and toss to coat. Cover with plastic wrap and marinate in refrigerator for at least 2 hours or overnight.
Thread fish and peppers on presoaked wooden skewers.
Grill for 2-3 minutes each side or until the fish is tneder and lightly browned.
Lemony Chickpea Puree:
1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed.
Spread puree on large platter. Garnish with a drizzle of olive oil, sprinkle of feta cheese and the parsley. Arrange skewers and lemon wedges over puree and serve.
5 garlic cloves, chopped
1/2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp kosher salt
2-3 pinches cayenne pepper
4 tbsp olive oil
2 tbsp fresh lemon juice
lemon zest of one lemon
2 tbsp cilantro, chopped
1 1/2 lb firm-fleshed white fish (sword, shark, halibut)
3-4 green or red bell peppers, seeded and cut into 1-2 inch pieces
Directions:
Combine all ingredients but fish and peppers in large non-reactive bowl. Add the fish to bowl and toss to coat. Cover with plastic wrap and marinate in refrigerator for at least 2 hours or overnight.
Thread fish and peppers on presoaked wooden skewers.
Grill for 2-3 minutes each side or until the fish is tneder and lightly browned.
Lemony Chickpea Puree:
1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed.
Spread puree on large platter. Garnish with a drizzle of olive oil, sprinkle of feta cheese and the parsley. Arrange skewers and lemon wedges over puree and serve.
Greek Caponata
Ingredients:
1 (14.5-ounce) can fire roasted diced tomatoes (I use Muir Gold)
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (seeded)
1 red onion, peeled and cut into 1-inch wedges (or mini-red onions are even prettier)
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
2 handfuls pitted kalamata olives
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/4 feta cheese
4 to 6 slices grilled sourdough bread, optional for main dish
Directions:
Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Remove from oven and sprinkle with feta cheese.
Brush bread with olive oil and rub with garlic. Grill.
Serve alone as a side, or with grilled sourdough bread for a main dish.
1 (14.5-ounce) can fire roasted diced tomatoes (I use Muir Gold)
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (seeded)
1 red onion, peeled and cut into 1-inch wedges (or mini-red onions are even prettier)
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
2 handfuls pitted kalamata olives
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/4 feta cheese
4 to 6 slices grilled sourdough bread, optional for main dish
Directions:
Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Remove from oven and sprinkle with feta cheese.
Brush bread with olive oil and rub with garlic. Grill.
Serve alone as a side, or with grilled sourdough bread for a main dish.
Beggar's Purse Baklava
Ingredients:
1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough
Directions:
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor and very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces. A pizza cutter works well.)
Gently press each cut piece of phyllo into mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin.
Repeat process with 6 more sheets.
Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
Good with small scoop of icecream.
1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough
Directions:
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor and very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces. A pizza cutter works well.)
Gently press each cut piece of phyllo into mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin.
Repeat process with 6 more sheets.
Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
Good with small scoop of icecream.
Saturday, April 10, 2010
Stuffed Dates
Ingredients:
10/15 Medjool Dates, Pitted/Halved (available at Trader Joe's)
1/2 cup brandy (or enough to cover dates in bowl)
Goat Cheese
10/15 whole almonds (look for Marcona)
Pappadew Peppers, sliced (available at Kitchen Conservatory)
Plain Bread Crumbs
Directions:
Preheat over to 350 degrees.
Soak pitted/halved dates in brandy for 15 minutes or so. Remove from lidquid and stuff with almond and goat cheese. Top with slice of Pappadew Pepper and sprinkle of bread crumbs. Place on parchment lined cookie sheet and bake 10-15 minutes or until toasted. Serve warm or at room temperature.
Adapted from Kirk's Traveling Kitchen recipe
10/15 Medjool Dates, Pitted/Halved (available at Trader Joe's)
1/2 cup brandy (or enough to cover dates in bowl)
Goat Cheese
10/15 whole almonds (look for Marcona)
Pappadew Peppers, sliced (available at Kitchen Conservatory)
Plain Bread Crumbs
Directions:
Preheat over to 350 degrees.
Soak pitted/halved dates in brandy for 15 minutes or so. Remove from lidquid and stuff with almond and goat cheese. Top with slice of Pappadew Pepper and sprinkle of bread crumbs. Place on parchment lined cookie sheet and bake 10-15 minutes or until toasted. Serve warm or at room temperature.
Adapted from Kirk's Traveling Kitchen recipe
Momofuku's Crack Pie
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: Makes 2 pies (6 to 8 servings each). Second pie freezes well for another occassion.
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust:
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust:
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling:
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Servings: Makes 2 pies (6 to 8 servings each). Second pie freezes well for another occassion.
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.
Cookie for crust:
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crust:
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
Filling:
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
Chicken with Forty Cloves of Garlic
Ingredients:
3 whole heads garlic, about 40 cloves (I use pre-peeled)
2 (3 1/2-pound) chickens, cut into eighths (I use pre-cut breasts and thighs)
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided (I used Madiera - brandy would work too)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves (make sure it's fresh)
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions:
Preheat oven to 350.
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and bake in over for 30 minutes or until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac (or your substitute) and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
*** I double the sauce, pour half over the chicken and serve the other half on the side.
3 whole heads garlic, about 40 cloves (I use pre-peeled)
2 (3 1/2-pound) chickens, cut into eighths (I use pre-cut breasts and thighs)
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided (I used Madiera - brandy would work too)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves (make sure it's fresh)
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions:
Preheat oven to 350.
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and bake in over for 30 minutes or until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac (or your substitute) and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
*** I double the sauce, pour half over the chicken and serve the other half on the side.
Macaroons
Ingredients:
5 egg whites
1 1/4 cups of sugar
2 lbs. sweetened coconut
1/2 tablespoon of vanilla extract
Pinch of salt
Directions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Place egg whites, salt, sugar and vanilla in the bowl of your electric mixer. Mix well for 1 minute, add coconut, mix until blended. Keeping your hands wet, form into golf ball-size mounds (or haystacks), pinching slightly so the macaroon holds.
Bake at 350 degrees, until the outside is golden brown -- about 20-25 minutes
Variations:
Chocolate dipped macaroons: Melt bittersweet, milk or semi-sweet chocolate over a double boiler. Dip the bottom of cooled macaroons and place on parchment-lined tray. Let cool and allow chocolate to harden.
To make nests: Just push down the center of the haystacks to form a nest. Bake at 350degrees until golden. After nests are cooled, you can fill them with little candy-coated chocolate eggs, lemon curd, raspberry jam or whatever you fancy. When using jam or curd, just melt to pouring consistency in the microwave and fill center of the cookie.
Almond joy macaroons: Follow directions for basic macaroon (for half of the above batch, add 1 t almond extract and 1/2 cup lightly toasted slivered almonds). Bake, cool, and drizzle with melted chocolate.
Macaroon thumbprints: Follow directions for basic macaroons. Once they are formed, press your thumb into the center to form a well where you will put lemon curd, raspberry and apricot preserves.
5 egg whites
1 1/4 cups of sugar
2 lbs. sweetened coconut
1/2 tablespoon of vanilla extract
Pinch of salt
Directions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Place egg whites, salt, sugar and vanilla in the bowl of your electric mixer. Mix well for 1 minute, add coconut, mix until blended. Keeping your hands wet, form into golf ball-size mounds (or haystacks), pinching slightly so the macaroon holds.
Bake at 350 degrees, until the outside is golden brown -- about 20-25 minutes
Variations:
Chocolate dipped macaroons: Melt bittersweet, milk or semi-sweet chocolate over a double boiler. Dip the bottom of cooled macaroons and place on parchment-lined tray. Let cool and allow chocolate to harden.
To make nests: Just push down the center of the haystacks to form a nest. Bake at 350degrees until golden. After nests are cooled, you can fill them with little candy-coated chocolate eggs, lemon curd, raspberry jam or whatever you fancy. When using jam or curd, just melt to pouring consistency in the microwave and fill center of the cookie.
Almond joy macaroons: Follow directions for basic macaroon (for half of the above batch, add 1 t almond extract and 1/2 cup lightly toasted slivered almonds). Bake, cool, and drizzle with melted chocolate.
Macaroon thumbprints: Follow directions for basic macaroons. Once they are formed, press your thumb into the center to form a well where you will put lemon curd, raspberry and apricot preserves.
Sunday, April 4, 2010
Grilled Lamb Skewers with Chickpea Puree and Mache
Ingredients:
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, cut into 1 inch cubes
1 bunch mache (sold in bags at Trader Joe's)
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows
Directions:
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb cubes dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least overnight in refrigerator.
Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade, skewer and grill. (Adjust the time accordingly for other degrees of doneness.)
Meanwhile, toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress salad (just before serving) with about 3 tablespoons of the vinaigrette. Place the lamb skewers onto a serving board. To serve, spread the Lemony Chickpea Puree on the platter, arrange skewers on top of puree and scatter some greens on top. Serve additional puree and mache alongside.
Lemony Chickpea Puree:
1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Garnish with a drizzle of olive oil and the parsley.
Adapted from Tyler Florence recipe
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, cut into 1 inch cubes
1 bunch mache (sold in bags at Trader Joe's)
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows
Directions:
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb cubes dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least overnight in refrigerator.
Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade, skewer and grill. (Adjust the time accordingly for other degrees of doneness.)
Meanwhile, toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress salad (just before serving) with about 3 tablespoons of the vinaigrette. Place the lamb skewers onto a serving board. To serve, spread the Lemony Chickpea Puree on the platter, arrange skewers on top of puree and scatter some greens on top. Serve additional puree and mache alongside.
Lemony Chickpea Puree:
1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Garnish with a drizzle of olive oil and the parsley.
Adapted from Tyler Florence recipe
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