Ingredients:
1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons ground cinnamon
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Cover cookie sheet with parchment.
2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Refrigerate for 1 hour. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Let cookies cool for about 5 minutes and then roll again in powdered sugar and cinnamon mixture. Cool cookies on wire racks.
Sunday, May 9, 2010
Saturday, May 1, 2010
Chicken Spedini
Ingredients:
2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive
Directions:
Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.
Combine bread crumbs, cheese, salt, pepper and garlic powder.
Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.
Bake at 350 for 30 to 35 minutes or until golden brown and tender.
(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)
Contributed by Ben V.
2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive
Directions:
Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.
Combine bread crumbs, cheese, salt, pepper and garlic powder.
Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.
Bake at 350 for 30 to 35 minutes or until golden brown and tender.
(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)
Contributed by Ben V.
Roasted Vegetable Pasta Primavera
Ingredients:
3 carrots, peeled and cut into thin strips (I bought these pre-cut)
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
10 garlic cloves
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Fresh basil
Directions:
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables (except tomatoes) with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and shredded basil and serve immediately.
Adapted from Giada De Laurentiis
3 carrots, peeled and cut into thin strips (I bought these pre-cut)
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
10 garlic cloves
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Fresh basil
Directions:
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables (except tomatoes) with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and shredded basil and serve immediately.
Adapted from Giada De Laurentiis
Noci Croccante (Hazelnut Crunch)
Ingredients:
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
Directions:
Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. Serve with gelatto.
Giada De Laurentiis
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
Directions:
Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. Serve with gelatto.
Giada De Laurentiis
Thursday, April 29, 2010
Chill Frozen Yogurt
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.
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.
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.
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