All posts tagged: food

Easter Cookies

INGREDIENTS 1 1/2 cups butter, softened 1 cup powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2 3/4 cups all-purpose flour, sifted DIRECTIONS Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.) Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours. Preheat oven to 350°. Unwrap 1 dough disc  on a well-floured surface. Cover with a large piece of plastic wrap, and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc. Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour or until …

Chicken in an Herb Garden

  Serve 4 Ingredients 4 skinless, boneless chicken breasts Salt and pepper 2 1/2 cups white wine vinegar 1 cup extra-virgin olive oil 1 cup finely chopped mixed fresh herbs, such as parsley, tarragon, basil, thyme, rosemary,sage and mint. Crusty bread, for serving Directions 1-  Season the chicken breasts with salt and pepper. Tightly roll them up lengthwise and secure with toothpicks at 1 inch intervals. 2- In a large saucepan, combine the vinegar, 3/4 cup of water and a pinch of salt and bring to a  gentle simmer. Add the chicken and cook over low heat until just white throughout, about 10 to 12 minutes. Transfer the chicken to a work surface and let cool slightly. Discard the toothpicks. Slice the chicken crosswise into 1-inch-thick rounds. 3- In a large bowl, whisk the olive oil with the mixed herbs and season with salt and pepper. Add the chicken, turning to coat evenly in the herb oil. Let cool to room temperature, about 30 minutes. Cover and refrigerate for 2 hours or overnight. Bring to …

Homegrown Sprouts

A Fresh, Healthy, and Delicious Step-by-Step Guide to Sprouting Year Round.     Sprout Lady Rita began sprouting in 1987 and is the owner of “The Sprout House.” In her 153 page book Rita shares useful information and fantastic photos of every kind of sprout you can think of. She categories sprout varieties as she gives “step-by-step” instructions on the best ways to sprout and the best sprouters out there. The beginning sprouter will love the accessibility of information in this book and the more experienced of us will appreciate the new ideas, recipes, organization, and inspiration of why we sprout and simply what to do with all those sprouts.   Price: $25.99 Buy Now

Roast Turkey With No-Roux Gravy

Serves 8 Ingredients 2 teaspoons dark brown sugar 2 teaspoons ground fennel seeds, coriander seeds, aniseed, and/or celery seeds, or favorite spice blend (optional) 1 teaspoon freshly ground black pepper 3 tablespoons Diamond Crystal kosher salt or 4½ teaspoons Morton kosher salt, plus more 1 11–13-pound turkey, neck and giblets removed and reserved, patted dry 6 tablespoons unsalted butter, room temperature 1 pound turkey or chicken wings (optional) 2 large onions, unpeeled, quartered 4 celery stalks, halved crosswise 1 head of garlic, halved crosswise 2 cups dry white wine ¼ cup all-purpose flour 6 sprigs thyme 4 cups (or more) low-sodium chicken broth3 tablespoons soy sauce Directions Mix brown sugar, spices, pepper, and 3 Tbsp. or 4 ½ tsp. salt in a small bowl to combine; sprinkle all over surface and inside cavity of turkey. Place turkey on a V-shape roasting rack set inside a large roasting pan (if using a disposable pan, place it on a rimmed baking sheet). Chill, uncovered, at least 8 hours and up to 1 day. Let sit at room …

Caipirinha

Caipirinha is the most popular cocktail in Brazil. It’s made from cachaça, a clear distilled spirit made from sugar cane juice. If you can’t find cachaça, just swap it for vodka and you’ll have a Caipiroska cocktail instead. Ingredients 1 lime 1 tablespoon superfine sugar 2 onces cachaça Ice Directions Cut up a lime into 8 wedges. Muddle the wedges in a rocks glass with sugar. Add Cachaça and top with ice. Stir and serve. Enjoy Photo: Monica Melsness Recipe:  Bobby Flay  

Roasted Red Peppers and Cherry Tomatoes with Ricotta

Serves 8 Ingredients 4 red bell peppers, halved, seeds and ribs removed 6 oil-packed anchovy fillets, finely chopped 4 garlic cloves, thinly sliced 1 cup basil leaves, divided Kosher salt, freshly ground pepper 2 tablespoons plus ⅓ cup olive oil 1 pint cherry tomatoes, halved ⅓ cup fresh ricotta ¼ cup pitted small black and/or green olives Flaky sea salt Directions Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper. Recipe:  Skye Gyngell Photo: Monica Melsness

Banoffee pie cupcakes

Serves 14 Ingredients  Caramel 1 cup sugar ⅓ cup water 125g butter, cubed 125ml cream Banana cakes 2 cups self-raising flour 1 cup caster sugar ½ cup milk ⅓ cup vegetable or mild olive oil 3 ripe bananas, mashed (about 1 cup) 2 eggs Extra banana, thinly sliced Golden syrup, for drizzling Creamy frosting 250g mascarpone 300ml thickened cream 2 tbsp icing sugar Directions These cupcakes are best made the day before. To make caramel; put sugar and water in a large saucepan over a medium heat and stir until sugar dissolves. Bring to the boil and without stirring, boil for 10-12 minutes until mixture begins to turn amber. Swirl pan to distribute colour evenly. Remove from the heat and add butter, stirring with a wooden spoon until combined. Mixture will splatter and foam. Pour in cream and whisk until smooth. Set aside until cooled completely. Caramel will thicken as it cools (store at room temperature for a spreadable consistency). Preheat oven to 200°C. Line 14 holes of two standard-size muffin tins with paper cases. Sift flour …

Spiced and Grilled Steaks with Citrus Chutney

Ingredients Chutney ½ grapefruit, thinly sliced, seeds removed 8 ounces kumquats, sliced, seeds removed 1 shallot, finely chopped ⅔ cup sugar Pinch of kosher salt 1 tablespoon Champagne vinegar or white wine vinegar  Steak And Assembly 2 tablespoons coriander seeds 2 tablespoons ground coffee 2 tablespoons kosher salt 4 teaspoons light brown sugar 4 teaspoons unsweetened cocoa powder 1 tablespoon freshly ground black pepper Vegetable oil (for grilling) 2 hanger steaks, center membrane removed, each cut into 4 pieces Directions Chutney Bring grapefruit, kumquats, shallot, sugar, salt, and ¼ cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45–60 minutes. Stir in vinegar and let cool. Cover and chill. Do Ahead: Chutney can be made 1 week ahead. Keep chilled. Steak And Assembly Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl. Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously …

Fresh Croissants – The Value of Simplicity

Croissants are simple, delicate and sophisticated  breakfast pastries made from feuilletee (soft flour of flour, yeast, butter, milk and salt). Ingredient 3 1/2 cups white bread flour sifted, plus extra for dusting 3 tbsp superfine sugar 1 tsp salt 2 tsp easy-blend dried yeast 1 1/4 cups lukewarm milk 1 1/4 cups butter, softened, plus extra for greasing 1 egg, lightly beaten with 1 tbsp milk, for glazing Directions Preheat the oven to 400 F/200 C. Mix the dry ingredients in a large bowl, make a well in the center, and add the milk. Mix to a soft dough, adding more milk if too dry. Knead on a lightly floured work surface until smooth. Place in a large greased bowl, cover, and let stand in a warm place until doubled in volume. Meanwhile, place the butter between two sheets of parchment paper and flatten with a rolling pin to form a 1/4-inch thick /5-mm rectangle. Set aside in the refrigerator until required. Knead the dough for 1 minute. Remove the butter from the refrigerator. Roll out …

Vanilla Rice Pudding Parfait

Serve 4 Ingredient 2 cups leftover short grain brown rice 3 cups organic milk 2 vanilla beans, scraped 1 teaspoon cinnamon 1 teaspoon lemon extract 1/4 teaspoon sea salt 1/2 cup maple syrup 2 cups Greek yogurt 1 cup fresh raspberries 1 cup fresh blackberries 1/2 cup hemp seeds Directions Add the leftover rice, milk, vanilla, cinnamon, lemon extract, sea salt, and maple syrup to a medium saucepan. Bring to a simmer and cook for 15 to 20 minutes, or until the rice absorbs all the liquid. Cool slightly, and then fold in the Greek yogurt. Using glasses of your choice, layer the berries, hemp seeds and rice mixture. Cover and chill before serving. Enjoy ! Photo: Monica Melsness  

Spicy Pumpkin Soup – to warm you up

Pumpkin soup is a authentic autumn dish, it’s quick to make, totally healthy and taste great. Ingredient 1 pumpkin 3 tbsp olive oil 1 white onion, finely chopped 2 cloves of garlic, crushed 1 chili pepper, cleaned and very finely chopped 800 ml  vegetable bouillon Curry powder or coriander Directions Cut the pumpkin into quarters, remove the seeds and the stringy insides and set aside. Peel the segments and cut the flesh into pieces. Brown the onion, garlic and chilli pepper in the oil in a large pan. Add the pumpkin chunks and fry for a couple of minutes. Add the bouillon and leave to simmer for fifteen minutes. Season with curry powder and coriander, puree using the  blender. It’s delicious with bread. Enjoy! Photo: Monica Melsness  

Vodka Pie Dough

Don’t worry, the booze cooks off and leaves no taste behind. Ingredients 2 1/2 cups all-purpose flour 1/3 cup lard or vegetable shortening 1 tablespoon sugar 1 teaspoon fine salt 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces 1/4 cup vodka 3 to 4 tablespoons ice-cold water Directions Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be frozen for up to 2 months. Enjoy!     Via : Foodnetwork Photos: Monica Melsness /  James Ransom    

Marinated Manchego & Oranges

Infuse cheese and oranges with pepper and thyme, toss in tomatoes, and dig in ! Serves 10 Ingredients 10 oz Manchego cheese, cut into wedges 1 orange, thinly sliced 5 springs fresh thyme 1/2 tps. fresh cracked black pepper 1 cup olive oil 4  small assorted tomatoes, sliced 1/2 cup almonds, toasted and chopped  Directions Place cheese, orange slices, thyme, and pepper in a wide-mouth pint jar. Add olive oil. Cover and chill for 4 hours or up to 3 days. Let stand at room temperature 1 hours before serving. To serve, arrange cheese and oranges on a platter. Top with tomatoes, additional fresh thyme, and almonds. Drizzle with remaining olive oil. Enjoy!    

Heirloom Melon, Prosciutto, and Savory Granola Salad

Ready for delicious? serve 4 Ingredients 1 large egg, separated 1/2 tsp kosher salt 1/4 cup chopped raw pistachios 1/4 cup old fashioned rolled oats 2 Tbls sesame seeds 1 Tbls sugar 1 tsp fennel seeds 1/16 tsp cayenne pepper 1/2 small heirloom orange melon, seeded (such as Red Cap or Charentais) 1/4 small honeydew melon, seeded 3 ounces thinly sliced prosciutto, torn into 1/2-inch wide strips 1 1/2 tsp balsamic vinegar 1/4 cup fresh mint or basil leaves, torn into bite size pieces  Directions Preheat oven to 350°F. Line a baking sheet with parchment paper and spray generously with cooking spray. Place the egg white and salt in a medium mixing bowl, reserve yolk for another use. Whisk egg white until frothy and white, 1 minute. Add the pistachios, oats, sesame seeds, sugar, fennel seeds, and cayenne pepper, and toss to coat. Arrange the mixture in a single layer on the baking sheet and bake, stirring occasionally, until the mixture is crispy and golden brown, 12 to 15 minutes. Let cool completely. Cut the …

Ricotta Toast With Pears And Honey

serve  2 Ingredients ⅓ cup whole-milk ricotta ½ teaspoon finely grated orange zest Pinch of kosher salt 2 teaspoons honey, plus more for drizzling 2 slices multigrain bread, toasted 1 medium Bartlett pear, thinly sliced 3 tablespoons unsalted, roasted sliced almonds  Directions Combine ricotta, orange zest, salt, and 2 tsp. honey in a small bowl. Dividing evenly, spread ricotta mixture onto toast. Top with pear, drizzle with honey, and sprinkle with almonds. Enjoy! Via: Bon appetit  

Sweet Potato and Fig Tart

This delicious tart is a light dish to be served with a speedy green salad. Just perfect for summer! Serve  6 Ingredients For the pastry: 150g white spelt flour, plus extra for dusting 1/2 teaspoon fine sea salt 75g organic unsalted butter, plus extra for greasing 30g walnuts, bashed to a fine crumb For the filling: 4 large eggs 100ml milk 150g crème fraiche 1 teaspoon Dijon mustard 2 small sweet potatoes (approx 300-400g weight) 3 small, ripe figs 100g Comté cheese, grated 4-5 sprigs fresh thyme 3/4 tsp sea salt and freshly ground black pepper  Directions To make the pastry: Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture (or blend in a food processor). Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes. Roll out the pastry on a lightly floured …

Barbecued Pineapple with Coconut & key Lime Ice Cream

Serve 8 Ingredients 125g   Sugar 25g piece root ginger, peeled and finely grated 1  Large  Pineapple, topped, tailed and peeled 500ml  Coconut & key Lime Ice Cream  Directions 1. Place the sugar, ginger and 200ml boiling water into a large shallow dish and mix until the sugar dissolves. 2. Slice the pineapple into 16 rounds about 0.5-1cm thick. Place into the sugar mixture and leave to marinate for 1 hour, turning over occasionally so that the fruit soaks in the syrup. 3. Light or preheat the barbecue, griddle or grill until hot. Cook the pineapple, brushing with the syrup throughout, for 2-3 minutes on each side, or until golden and char-marked. Brush or drizzle with more of the remaining syrup before serving with the ice cream. Enjoy !

Pistachio and Cheese Sandwich

What is the perfect solution for a bad day? A Pistachio and Cheese sandwich! It’s comforting. It’s quick. It serves up a warm, comfy hug from the inside out. Ingredients Serves 2 1 loaf of Sicilian bread, sliced 4 slices of bacon 1/2 cup pistachios, shells removed, roasted and salted (available in our bulk aisle!) 3 oz. Mahon cheese, sliced 3 oz Piave Vecchio, sliced 1 Tbls butter Directions Preheat oven to 400º F. Lay bacon out on a rimmed baking sheet and bake in preheated oven for 12 minutes. Drain fat. Meanwhile, warm butter in a large skillet over medium heat, and slice  Sicilian Bread Place 4 pieces of bread in skillet and flip once, warming both sides. Add 1/2 of Mahon to each of 2 bread slices in the skillet and 1/2 of Piave Vecchio to each of 2 bread slices and place skillet into your preheated oven. Allow cheese to melt, 3-5 minutes. Pile up cooked bacon and pistachios on a cutting board and chop together into small pieces. Remove skillet from oven and back …

Roasted Organic Rainbow Carrots

Makes 4 to 6 servings Ingredients 2 bunches of organic rainbow carrots with the tops removed, whole 2 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon fresh diced oregano 1 teaspoon fresh diced rosemary 1 teaspoon fresh diced  thyme 1 teaspoon fresh diced sage Directions Preheat oven to 400 degrees. Spread the carrots in a large baking dish and drizzle with olive oil. Season with the salt, oregano, rosemary, thyme, and sage.Toss to coat. Bake for 35 minutes, stirring occasionally, until carrots are tender and beginning to brown. Enjoy!  

French 75 Cocktail

Ingredients 1 oz. Hendrick’s Gin 1/2 oz.St Germain  (elderflower liqueur) 1/2 oz. lemon juice 1-2 tsp. simple syrup (if you like it extra sweet) champagne ice berries & lemon for garnish Directions Shake gin, St. Germain, lemon juice & simple syrup in cocktail shaker with ice. Strain into glass. Top with champagne & garnish with berries & lemon. Enjoy! Via .Oregon Bride Photo: Lora Grady

Apricot Rosemary Jam

 Ingredients 1  quart dried apricots ( 1 1/2 pounds/ 680 g), pitted and mashed 2 cups granulated sugar 3 tablespoons finely chopped rosemary Juice of 1 lemon Directions Combine the apricots, sugar, and chopped rosemary in a large, non-stick skillet over medium-higth heat. Stirring regularly, bring the fruit to a boil and cook until it bubbles and looks quite thick, 12 t0 15 minutes. It’s done when you pull a spatula through the jam and it doesn’t immediately rush to fill the space you’ve cleared. When the jam seems thick and spreadable, stir the lemon juice. Funnel into the jar . Enjoy ! From Amazon – Weck Jar Photo: Monica Melsness  

Almond Cake

  Serve 8 Ingredients Butter, for greasing Generous 1 cup ricotta cheese 4 eggs, separated 1 tsp almond extract Generous 3/4 cup sugar Finely grated rind of 1 lime Toasted silvered almonds, to decorate Confectioners’ sugar, sifted, for dusting Directions Preheat the oven to 300F/ 150C.Grease and line a 9-inch / 23cm round cake pan. Beat together the ricotta, egg yolks, almond extract, and sugar. Stir in the almonds and lime rind. Whisk the egg whites in a clean bowl until they form soft peaks. Fold the whites lightly into the  ricotta mixture using a large metal spoon. Spread the mixture in the pan and bake in the preheated oven 50-60 minutes, until firm and lightly browned. Cool the cake in he pan for 10 minutes, then turn out onto a wire rack and sprinkle with silvered almonds. Leave to cool completely. Dust with confectioners’ sugar and serve. Enjoy!!