Rösti with Bacon and Scallions

July 13, 2012 by Leave a Comment
Spread the love

Rösti with Bacon and Scallions
Recipe Type: Entree
Serves: 5
Ingredients
  • 4 slices thick-cut smoked bacon (4 ounces), chopped
  • 6 scallions, chopped, divided
  • Olive oil
  • 3 tablespoon unsalted butter, melted
  • 1 1/2 pounds russet potatoes, peeled
  • 1 teaspoon smoked salt or kosher salt plus more
  • 3/4 teaspoon freshly ground black pepper
Instructions
  1. Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, about 5 minutes. Set 1 tablespoon of dark-green part of scallions aside. Add remaining scallions to skillet and cook, stirring occasionally, until bacon is crisp and scallions are soft, 4–5 minutes longer. Using a slotted spoon, transfer bacon mixture to a paper towel–lined plate.
  2. Pour bacon fat into a small bowl; reserve skillet. Add olive oil to bowl to measure 3 tablespoons Add butter. Place 2 tablespoons fat mixture in skillet. Pour 2 tablespoons into another bowl; add bacon mixture. Reserve remaining 2 tablespoons in small bowl.
  3. Coarsely grate potatoes into a large bowl. Working in batches, squeeze potatoes with your hands to release liquid; transfer to another large bowl. Add the reserved bacon mixture, 1 teaspoon salt, and pepper; toss to evenly distribute.
  4. Heat reserved skillet over medium-low heat. Scrape potato mixture into hot skillet, pressing with a spatula into an even layer. Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes longer. Run a silicone spatula around sides and underneath rösti. Invert a large plate over skillet. Using oven mitts, carefully flip rösti onto plate.
  5. Heat remaining 2 tablespoons fat in skillet. Slide rösti back in, browned side up. Tent with foil; cook for 5 minutes. Uncover; cook until browned on bottom and potatoes are cooked through, about 10 minutes longer. Gently run spatula around sides and underneath rösti and slide onto a serving plate. Sprinkle with reserved scallions and season with more salt, if desired.

Recipe Source– Bon Apetit, December 2011

Filed Under: Main Dishes, Recipes

Spring Vegetable Saute

July 13, 2012 by Leave a Comment
Spread the love

Spring Vegetable Saute
Recipe Type: Side Dish
Ingredients
  • Zest and juice from 1 lemon plus more juice for seasoning
  • 2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
  • 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
  • Kosher salt
  • 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2″ pieces
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 tablespoon unsalted butter
  • 1 medium red onion, finely chopped
  • Freshly ground black pepper
  • 2 tablespoons thinly sliced fresh mint leaves
Instructions
  1. Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2″ off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
  2. Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
  3. Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
  4. Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

Recipe Source  Bon Apetit May 2012

Filed Under: Recipes, Sides

Mixed Berry Gazpacho with Basil

July 13, 2012 by Leave a Comment
Spread the love

Mixed Berry Gazpacho with Basil
Recipe Type: Dessert
Serves: 4
Ingredients
  • 3 cups mixed berries (about 1 pound); if using strawberries, cut into 1/2″ pieces
  • 2 tablespoons sugar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1 sprig basil, torn into pieces, plus small leaves for garnish
  • Extra-virgin olive oil (for drizzling)
  • Freshly ground black pepper
  • Vanilla ice cream
Instructions
  1. Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.
  2. Let cool for 15 minutes. Chill until cold, about 4 hours. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.
  3. Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.

Recipe Source – Bon Apetit, July 2012

Filed Under: Desserts, Recipes

Chicken Tequila Fettucine

July 9, 2012 by Leave a Comment
Spread the love

Chicken Tequila Fettucine
Recipe Type: Entree
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 1 1/4 pounds Foster Farms Boneless Skinless Breast Fillets, cubed
  • 1 (16 ounce) package fettuccine pasta
  • 3 tablespoons soy sauce
  • 1/4 red onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 green bell pepper, sliced
  • 1 1/2 cups heavy whipping cream
  • Mixture
  • 1 (16 ounce) package chopped fresh cilantro
  • 2 tablespoons minced garlic
  • 2 tablespoons minced jalapeno peppers
  • 3 tablespoons butter
  • 1/2 cup chicken stock
  • 3 tablespoons tequila
  • 2 tablespoons fresh lime juice
Instructions
  1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
  2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, in a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
  3. Meanwhile, cook fettuccine according to package directions.
  4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss well with drained fettuccine and garnish with cilantro. Serve.

Recipe Source

Filed Under: Main Dishes, Recipes

Cream Cheese Penguins

July 8, 2012 by Leave a Comment
Spread the love

Cream Cheese Penguins
Recipe Type: Appetizer
Prep time: 30 mins
Total time: 30 mins
Serves: 18
Ingredients
  • 18 jumbo black olives, pitted
  • 1 (8 ounce) package cream cheese, softened
  • 18 small black olives
  • 1 carrot
Instructions
  1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
  2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Recipe Source

Filed Under: Appetizers, Recipes

Chocolate Covered Strawberries

July 8, 2012 by Leave a Comment
Spread the love

Chocolate Covered Strawberries
Recipe Type: Dessert
Prep time: 15 mins
Total time: 15 mins
Serves: 24
Ingredients
  • 16 ounces milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound fresh strawberries with leaves
Instructions
  1. Insert toothpicks into the tops of the strawberries.
  2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
  3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Recipe Source

Filed Under: Desserts, Recipes

Bleu Cheese Burgers

July 8, 2012 by Leave a Comment
Spread the love

Bleu Cheese Burgers
Recipe Type: Entree
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 12
Ingredients
  • 3 pounds lean ground beef
  • 4 ounces blue cheese, crumbled
  • 1/2 cup minced fresh chives
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon coarsely ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon dry mustard
  • 12 French rolls or hamburger buns
Instructions
  1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
  2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
  3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Recipe Source

Filed Under: Main Dishes, Recipes

BLT Pasta Salad

July 8, 2012 by Leave a Comment
Spread the love

BLT Pasta Salad
Recipe Type: Side Dish
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: 10
Ingredients
  • 1 (16 ounce) package medium seashell pasta
  • 1 pound sliced bacon
  • 1 1/2 cups light Ranch-style salad dressing
  • 1 small onion, chopped
  • 2 tomatoes, chopped
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
  2. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp.
  3. Remove from the pan and drain on paper towels.
  4. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much.
  5. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

Recipe Source

Filed Under: Recipes, Sides

Funnel Cake

July 7, 2012 by Leave a Comment
Spread the love

Funnel Cake
Recipe Type: Dessert
Serves: 8
Ingredients
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Oil (for deep-fat frying)
  • Confectioners’ sugar
Instructions
  1. In a mixing bowl, beat eggs. Add milk, water and vanilla extract; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth.
  2. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
  3. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners’ sugar and serve warm.

Recipe Source

Filed Under: Desserts, Recipes

Island Lime Chicken and Rice

July 7, 2012 by Leave a Comment
Spread the love

Island Lime Chicken and Rice
Recipe Type: Entree
Serves: 6
Ingredients
  • 1 frying chicken, cut up
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup light corn syrup
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons light rum
  • 2 1/2 cups chicken broth
  • 1 (6 ounce) package long-grain and wild rice
  • 1/2 cup coarsely chopped, salted cashews
Instructions
  1. Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
  2. While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
  3. Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.

Recipe Source

Filed Under: Main Dishes, Recipes
« Previous Page
Next Page »