20061231
20061226
pan seared oven roasted pork tenderloins
original recipe courtesy cook's illustrated, 2004
"enhanced" pork - pork that has been injected with water, salt, and sodium phosphate - does not brown well owing to the extra moisture. we prefer natural pork tenderloins that have not been injected. because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. the recipe will work in a nonstick or a traditional (not nonstick) skillet. a pan sauce can be made while the tenderloins rest (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.
serves 2
1 pork tenderloins, (12 to 16), trimmed of fat and silver skin
rounded 1/2 teaspoon kosher salt
rounded 1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
adjust oven rack to middle position; heat oven to 400 degrees.
sprinkle tenderloin evenly with salt and pepper; rub seasoning into meat.
heat oil in 12-inch skillet over medium-high heat until smoking.
place tenderloin in skillet; cook until well browned, 3 minutes. using tongs, rotate tenderloin 1/4 turn; cook until well browned, 1 to 2 minutes. repeat until all sides are browned.
transfer tenderloin to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (begin pan sauce, if making, while meat roasts.)
transfer tenderloin to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. cut tenderloin crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.
"enhanced" pork - pork that has been injected with water, salt, and sodium phosphate - does not brown well owing to the extra moisture. we prefer natural pork tenderloins that have not been injected. because two are cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch skillet. time permitting, season the tenderloins up to 30 minutes before cooking; the seasonings will better penetrate the meat. the recipe will work in a nonstick or a traditional (not nonstick) skillet. a pan sauce can be made while the tenderloins rest (recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the pork.
serves 2
1 pork tenderloins, (12 to 16), trimmed of fat and silver skin
rounded 1/2 teaspoon kosher salt
rounded 1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
adjust oven rack to middle position; heat oven to 400 degrees.
sprinkle tenderloin evenly with salt and pepper; rub seasoning into meat.
heat oil in 12-inch skillet over medium-high heat until smoking.
place tenderloin in skillet; cook until well browned, 3 minutes. using tongs, rotate tenderloin 1/4 turn; cook until well browned, 1 to 2 minutes. repeat until all sides are browned.
transfer tenderloin to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (begin pan sauce, if making, while meat roasts.)
transfer tenderloin to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. cut tenderloin crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.
crispy & creamy new potato pie
original recipe courtesy tyler florence
yield 4 to 6 servings
2 pounds new potatoes, washed and halved
1 bay leaf
1 tablespoon freshly grated horseradish (or prepared)
1 cup sour cream
1/4 cup chives, chopped
kosher salt and freshly ground black pepper
1 tablespoon olive oil
preheat oven to 400 degrees f.
wash and boil potatoes in salty water with bay leaf until fork tender.
drain potatoes and mash along with horseradish, sour cream, and chives. season with salt and pepper.
put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. to serve, invert onto a plate and cut into pieces.
yield 4 to 6 servings
2 pounds new potatoes, washed and halved
1 bay leaf
1 tablespoon freshly grated horseradish (or prepared)
1 cup sour cream
1/4 cup chives, chopped
kosher salt and freshly ground black pepper
1 tablespoon olive oil
preheat oven to 400 degrees f.
wash and boil potatoes in salty water with bay leaf until fork tender.
drain potatoes and mash along with horseradish, sour cream, and chives. season with salt and pepper.
put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. to serve, invert onto a plate and cut into pieces.
20061225
sweet onion jam
original recipe courtesy food and wine, 1997
makes 1 cup
grenadine helps sweeten the jam and adds vibrant red color. the jam is great with most meats, especially grilled or roasted pork.
1 tablespoon unsalted butter
2 medium vidalia or other sweet onions, cut into 3/4-inch dice (about 2 1/2 cups)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup grenadine
salt
melt the butter in a medium skillet.
add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes.
add the sugar, wine, vinegar, grenadine and a pinch of salt. cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.
transfer the onion jam to a bowl and let cool.
make ahead the onion jam can be refrigerated for up to 5 days. let return to room temperature before serving.
makes 1 cup
grenadine helps sweeten the jam and adds vibrant red color. the jam is great with most meats, especially grilled or roasted pork.
1 tablespoon unsalted butter
2 medium vidalia or other sweet onions, cut into 3/4-inch dice (about 2 1/2 cups)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar
1/3 cup grenadine
salt
melt the butter in a medium skillet.
add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes.
add the sugar, wine, vinegar, grenadine and a pinch of salt. cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.
transfer the onion jam to a bowl and let cool.
make ahead the onion jam can be refrigerated for up to 5 days. let return to room temperature before serving.
holiday eggnog
original recipe courtesy cook's illustrated, 1997
adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. to prevent curdling, do not heat custard beyond 160 degrees. if it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe. you can omit the brandy to make a non-alcoholic eggnog, but you should also decrease the cream to 1/4 cup in order to keep the right consistency. for the same reason, increase the cream to 3/4 cup if you choose to add another 1/2-cup alcohol for a high-test nog.
serves 12-16
6 large eggs
2 egg yolks
1/2 cup granulated sugar
2 tablespoons granulated sugar
1/4 teaspoon table salt
4 cups whole milk
1/2 cup brandy , bourbon, or dark rum
1 tablespoon vanilla extract
1/2 teaspoon fresh grated nutmeg , plus extra for garnish
1/2 cup heavy cream , whipped to soft peaks
off heat, whisk eggs, yolks, 1/2 cup plus 2 tablespoons sugar, and salt in heavy 3- or 4-quart saucepan. stir in milk, one-half cup at a time, blending well after each addition. heat slowly over lowest possible flame, stirring constantly, until custard registers 160 degrees on instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes. pour custard through sieve into large bowl; stir in liquor, vanilla and grated nutmeg. cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. serve in chilled punch bowl or cups, garnishing with optional grated nutmeg.
adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. to prevent curdling, do not heat custard beyond 160 degrees. if it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe. you can omit the brandy to make a non-alcoholic eggnog, but you should also decrease the cream to 1/4 cup in order to keep the right consistency. for the same reason, increase the cream to 3/4 cup if you choose to add another 1/2-cup alcohol for a high-test nog.
serves 12-16
6 large eggs
2 egg yolks
1/2 cup granulated sugar
2 tablespoons granulated sugar
1/4 teaspoon table salt
4 cups whole milk
1/2 cup brandy , bourbon, or dark rum
1 tablespoon vanilla extract
1/2 teaspoon fresh grated nutmeg , plus extra for garnish
1/2 cup heavy cream , whipped to soft peaks
off heat, whisk eggs, yolks, 1/2 cup plus 2 tablespoons sugar, and salt in heavy 3- or 4-quart saucepan. stir in milk, one-half cup at a time, blending well after each addition. heat slowly over lowest possible flame, stirring constantly, until custard registers 160 degrees on instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes. pour custard through sieve into large bowl; stir in liquor, vanilla and grated nutmeg. cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. serve in chilled punch bowl or cups, garnishing with optional grated nutmeg.
kir royale
original recipe courtesy ina garten
creme de cassis liqueur
champagne, chilled
pour 1 teaspoon of cassis into each champagne glasse and then fill each glass with champagne. serve immediately.
creme de cassis liqueur
champagne, chilled
pour 1 teaspoon of cassis into each champagne glasse and then fill each glass with champagne. serve immediately.
three cheese fondue with sparkling wine
original recipe courtesy bon appétit, 2001
makes 2 servings
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) champagne
1 large shallot, chopped
2 cups coarsely grated gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated emmenthal cheese (about 5 ounces)
1/2 cup diced rindless brie or camembert cheese (about 3 ounces)
generous pinch of ground nutmeg
pinch of ground white pepper
1 french-bread baguette, crust left on, bread cut into 1-inch cubes
stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. combine champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. remove pot from heat. add all cheeses and stir to combine. stir in cornstarch mixture. return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. season fondue with nutmeg and white pepper. place over candle or canned heat burner to keep warm. serve with bread cubes.
makes 2 servings
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) champagne
1 large shallot, chopped
2 cups coarsely grated gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated emmenthal cheese (about 5 ounces)
1/2 cup diced rindless brie or camembert cheese (about 3 ounces)
generous pinch of ground nutmeg
pinch of ground white pepper
1 french-bread baguette, crust left on, bread cut into 1-inch cubes
stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. combine champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. remove pot from heat. add all cheeses and stir to combine. stir in cornstarch mixture. return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. season fondue with nutmeg and white pepper. place over candle or canned heat burner to keep warm. serve with bread cubes.
20061224
20061217
20061214
20061208
20061206
20061203
boozy oranges & cranberries
original recipe courtesy sunset, 2006
yield 10 to 12 servings
10 very firm oranges
orangecello
2 cups cranberries, cooked
5 tablespoons sugar
2 cinnamon sticks (3 in. each)
6 cloves
2 star anise
to make simple syrup, take equal parts water and sugar, put in pot over very low heat. add star anise, cinnamon and cloves to syrup mixture. stir to incorporate. watch carefully. once the sugar has dissolved, remove from heat. once the syrup has cooled completely, put into container and chill.
slice oranges into round segments, removing most pith. place oranges, orangecello (or other orange liqueur) to cover, and let soak in the refrigerator for a minimum of 12 hours.
soak cranberries in cranberry vodka for a minimum of 12 hours in the refrigerator.
when ready to serve, combine oranges and cranberries, along with syrup and spices.
yield 10 to 12 servings
10 very firm oranges
orangecello
2 cups cranberries, cooked
5 tablespoons sugar
2 cinnamon sticks (3 in. each)
6 cloves
2 star anise
to make simple syrup, take equal parts water and sugar, put in pot over very low heat. add star anise, cinnamon and cloves to syrup mixture. stir to incorporate. watch carefully. once the sugar has dissolved, remove from heat. once the syrup has cooled completely, put into container and chill.
slice oranges into round segments, removing most pith. place oranges, orangecello (or other orange liqueur) to cover, and let soak in the refrigerator for a minimum of 12 hours.
soak cranberries in cranberry vodka for a minimum of 12 hours in the refrigerator.
when ready to serve, combine oranges and cranberries, along with syrup and spices.
sun dried tomato pesto
original recipe courtesy cook's illustrated, 2004
serves 4 to 6
1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
6 tablespoons extra-virgin olive oil
1/4 cup walnuts , toasted in small dry skillet over medium heat until fragrant, about 6 minutes
1 small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
3/4 ounce grated parmesan cheese (1/2 cup)
table salt and ground black pepper
in food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. transfer to small bowl and set aside.
serves 4 to 6
1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
6 tablespoons extra-virgin olive oil
1/4 cup walnuts , toasted in small dry skillet over medium heat until fragrant, about 6 minutes
1 small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
3/4 ounce grated parmesan cheese (1/2 cup)
table salt and ground black pepper
in food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. transfer to small bowl and set aside.
sugar & spice candied nuts
original recipe courtesy gourmet, 2005
makes about 2 1/2 cups
1 tablespoon unsalted butter plus additional for greasing parchment
1/4 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
rounded 1/4 teaspoon kosher salt
2 cups mixed nuts
special equipment: parchment paper
put oven rack in middle position and preheat oven to 350°f. line a large baking sheet with parchment paper and lightly butter parchment.
stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. add nuts and cook, stirring constantly, 3 minutes. spread nuts in 1 layer on lined baking sheet, separating any clumps. bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.
cooks' note:
candied nuts keep in an airtight container at room temperature 1 week.
makes about 2 1/2 cups
1 tablespoon unsalted butter plus additional for greasing parchment
1/4 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
rounded 1/4 teaspoon kosher salt
2 cups mixed nuts
special equipment: parchment paper
put oven rack in middle position and preheat oven to 350°f. line a large baking sheet with parchment paper and lightly butter parchment.
stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. add nuts and cook, stirring constantly, 3 minutes. spread nuts in 1 layer on lined baking sheet, separating any clumps. bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.
cooks' note:
candied nuts keep in an airtight container at room temperature 1 week.
stuffed mushrooms
original recipe courtesy gourmet, 2003
makes 40 hors d'oeuvres
6 slices firm white sandwich bread
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
40 large (2 to 2 1/2 inches in diameter) white mushrooms (2 lb)
4 tablespoons unsalted butter
2 medium onion, finely chopped (1 cup)
1/2 cup finely chopped celery
4 garlic cloves, finely chopped
1 teaspoon dried oregano, crumbled
2 oz finely grated parmigiano-reggiano (1 cup)
1/2 cup chopped fresh parsley
preheat oven to 400°f.
tear bread into pieces and pulse to coarse crumbs in a food processor. transfer to a bowl and toss with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.
pull stems from mushroom caps (to create space for stuffing) and finely chop stems. put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.
while mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. add onion, celery, garlic, oregano, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
makes 40 hors d'oeuvres
6 slices firm white sandwich bread
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
40 large (2 to 2 1/2 inches in diameter) white mushrooms (2 lb)
4 tablespoons unsalted butter
2 medium onion, finely chopped (1 cup)
1/2 cup finely chopped celery
4 garlic cloves, finely chopped
1 teaspoon dried oregano, crumbled
2 oz finely grated parmigiano-reggiano (1 cup)
1/2 cup chopped fresh parsley
preheat oven to 400°f.
tear bread into pieces and pulse to coarse crumbs in a food processor. transfer to a bowl and toss with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.
pull stems from mushroom caps (to create space for stuffing) and finely chop stems. put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.
while mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. add onion, celery, garlic, oregano, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.
slow roasted spanish olives with oranges & almonds
original recipe courtesy tyler florence, tyler florence's real kitchen
serves 20
2 pounds spanish olives, such as manzanilla or gordal, with pits
1 orange, unpeeled, sliced into 1/8 inch circles
1 cup whole almonds, with skin
1/4 cup sherry vinegar
1 cup extra virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chile pepper, halved lengthwise
preheat the oven to 300f. combine the olives and the remaining ingredients in a mixing bowl. transfer the mixture to a baking dish, cover with foil and bake for 2 hours. drain the oil out (keep it to use as a bread dip) and serve the olives warm or at room temperature with assorted cheeses.
serves 20
2 pounds spanish olives, such as manzanilla or gordal, with pits
1 orange, unpeeled, sliced into 1/8 inch circles
1 cup whole almonds, with skin
1/4 cup sherry vinegar
1 cup extra virgin olive oil
2 bay leaves
10 fresh thyme sprigs
1 red chile pepper, halved lengthwise
preheat the oven to 300f. combine the olives and the remaining ingredients in a mixing bowl. transfer the mixture to a baking dish, cover with foil and bake for 2 hours. drain the oil out (keep it to use as a bread dip) and serve the olives warm or at room temperature with assorted cheeses.
san francisco fudge
original recipe courtesy ghirardelli
yield 36 small squares
2 1/4 cups semi-sweet chocolate chips
14 ounces sweetened condensed milk
1 cup miniature marshmallows
1 1/2 teaspoons vanilla
1 cups chopped walnuts
stove top method: in a heavy saucepan, combine chocolate chips, sweetened condensed milk, and marshmallows over medium heat, and stir constantly until mixture is smooth. remove from heat. stir in vanilla, walnuts, and salt. pour mixture into an 8" x 8" pan lined with wax paper. refrigerate for 2 hours, or until firm. cut into squares.
yield 36 small squares
2 1/4 cups semi-sweet chocolate chips
14 ounces sweetened condensed milk
1 cup miniature marshmallows
1 1/2 teaspoons vanilla
1 cups chopped walnuts
stove top method: in a heavy saucepan, combine chocolate chips, sweetened condensed milk, and marshmallows over medium heat, and stir constantly until mixture is smooth. remove from heat. stir in vanilla, walnuts, and salt. pour mixture into an 8" x 8" pan lined with wax paper. refrigerate for 2 hours, or until firm. cut into squares.
rosemary white bean spread
original recipe courtesy cook's illustrated, 2003
toast the bread as close as possible to the time at which you plan to assemble the bruschetta. if you prefer, grill the bread. after trimming the ends, you should have 8 to 10 slices.
serves 4 as main dish, 8 to 10 as appetizer
1 loaf country bread , about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
3 tablespoons extra-virgin olive oil
1 large clove garlic peeled
1 can (15 ounces) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
1 small clove garlic, crushed
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 teaspoon chopped fresh rosemary
in food processor, process 2/3 of beans, 2 tablespoons oil, 2 tablespoons water, lemon juice, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about 10 seconds. add remaining beans and rosemary; pulse until incorporated but not smooth, about five 1-second pulses.
adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. brush both sides of each slice with oil and rub with garlic clove.
toast the bread as close as possible to the time at which you plan to assemble the bruschetta. if you prefer, grill the bread. after trimming the ends, you should have 8 to 10 slices.
serves 4 as main dish, 8 to 10 as appetizer
1 loaf country bread , about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
3 tablespoons extra-virgin olive oil
1 large clove garlic peeled
1 can (15 ounces) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
1 small clove garlic, crushed
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 teaspoon chopped fresh rosemary
in food processor, process 2/3 of beans, 2 tablespoons oil, 2 tablespoons water, lemon juice, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about 10 seconds. add remaining beans and rosemary; pulse until incorporated but not smooth, about five 1-second pulses.
adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. brush both sides of each slice with oil and rub with garlic clove.
rosemary roasted cashews
original recipe courtesy ina garten, 2003
this recipe is almost directly from the bar nuts at union square cafe in new york city and their wonderful cookbook of the same name.
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
preheat the oven to 375 degrees f.
place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. toss the warm nuts with the rosemary mixture until the nuts are completely coated. serve warm.
this recipe is almost directly from the bar nuts at union square cafe in new york city and their wonderful cookbook of the same name.
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
preheat the oven to 375 degrees f.
place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. toss the warm nuts with the rosemary mixture until the nuts are completely coated. serve warm.
parmesan crisps
original recipe courtesy giada de laurentiis
yield 8 to 10 crisps
1/2 cup grated parmesan
preheat oven to 400 degrees f.
pour a heaping tablespoon of parmesan onto a silicone or parchment lined baking sheet and lightly pat down. a silicone baking sheet is highly recommended.
repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
bake for 3 to 5 minutes or until golden and crisp.
cool.
yield 8 to 10 crisps
1/2 cup grated parmesan
preheat oven to 400 degrees f.
pour a heaping tablespoon of parmesan onto a silicone or parchment lined baking sheet and lightly pat down. a silicone baking sheet is highly recommended.
repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
bake for 3 to 5 minutes or until golden and crisp.
cool.
holiday rum balls
original recipe courtesy lynn kearney
yield 3 dozen
2 cups fine vanilla wafer crumbs
1 1/2 cups confectioner's sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted
in a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. roll into 1 inch balls and then into remaining confectioners' sugar. arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.
yield 3 dozen
2 cups fine vanilla wafer crumbs
1 1/2 cups confectioner's sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted
in a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. roll into 1 inch balls and then into remaining confectioners' sugar. arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.
goat cheese toasts
original recipe courtesy giada de laurentiis
yield 12 servings
36 slices (1/2-inch thick) baguette bread
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh italian parsley leaves
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
salt and coarsely ground multi-colored or black peppercorns
1/2 cup pitted sicilian green olives or kalamata olives, finely chopped
2 tablespoons thinly sliced chives
preheat the oven to 375 degrees f.
arrange the bread slices on 2 heavy large baking sheets. brush olive oil over the bread slices. bake until the crostini are pale golden and crisp, about 15 minutes.
blend the goat cheese and cream cheese in a food processor until smooth and creamy. add the parsley, thyme, and lemon peel. using the on/off button, pulse just to blend. season with salt and pepper, to taste. spread the cheese mixture over the crostini. sprinkle with the olives, chives, and more pepper. arrange the toasts on a platter and serve.
do-ahead tip: the crostini and cheese mixture can each be prepared 2 days ahead. store the crostini in an airtight container at room temperature. cover and refrigerate the cheese mixture. let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
yield 12 servings
36 slices (1/2-inch thick) baguette bread
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh italian parsley leaves
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
salt and coarsely ground multi-colored or black peppercorns
1/2 cup pitted sicilian green olives or kalamata olives, finely chopped
2 tablespoons thinly sliced chives
preheat the oven to 375 degrees f.
arrange the bread slices on 2 heavy large baking sheets. brush olive oil over the bread slices. bake until the crostini are pale golden and crisp, about 15 minutes.
blend the goat cheese and cream cheese in a food processor until smooth and creamy. add the parsley, thyme, and lemon peel. using the on/off button, pulse just to blend. season with salt and pepper, to taste. spread the cheese mixture over the crostini. sprinkle with the olives, chives, and more pepper. arrange the toasts on a platter and serve.
do-ahead tip: the crostini and cheese mixture can each be prepared 2 days ahead. store the crostini in an airtight container at room temperature. cover and refrigerate the cheese mixture. let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
20061202
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