Monthly Archives: January 2012

Rum Eggnog

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PrintRum Eggnog

This rum eggnog recipe is the perfect cocktail for holiday parties. This alcoholic twist on a Christmas classic is both yummy and easy to make.

Ingredients

  • 4 eggs, yolks and whites separated
  • 1/2 cup sugar
  • 2 cups milk
  • 2 cinnamon sticks plus more for garnish
  • 1 cup cream
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • ¼ cup rum

Instructions

  • In a large bowl, beat egg yolks until they become lighter in color. Beat in the sugar, whisking until fluffy.
  • Combine the milk and cinnamon sticks, in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.
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    Preserved Lemon Budino

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    PrintPreserved Lemon Budino

    Serving Size: Makes 2 servings

    Adapted from Bon Appetit

    This lemon budino recipe is delicious and easy to make. It requires only a few basic ingredients, and meyer lemon can be used if desired.

    Ingredients

    • 3 tablespoons sugar
    • 1 egg, separated
    • 1 1/2 tablespoons flour
    • 1 tablespoon lemon juice
    • 1 teaspoon minced preserved lemon peel
    • 1/4 cup whole milk

    Instructions

  • Preheat oven to 350 degrees. Butter two 3/4-cup ramekins. Combine 2 tablespoons sugar, egg yolks, flour, lemon juice, and preserved lemon peel in medium bowl and stir to combine. Whisk in the milk.
  • In a separate large mixing bowl, whisk the egg whites with a sprinkle of salt until frothy.
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    Roasted Eggplant Sandwiches with White Bean Spread

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    PrintRoasted Eggplant Sandwiches with White Bean Spread

    Serving Size: Makes 5-6 servings

    Ingredients

    • 2 medium eggplant, quartered and cut into 1/4 inch slices
    • 2 medium red onions, quartered and cut into 1/4 inch slices
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • 1/2 lemon, juiced
    • 2 tablespoons chives (optional)
    • 1 loaf fresh sourdough or country white bread, cut into 1/2-inch slices (about 10)
    • 1/2 cup chive or basil pesto
    • 1 cup white bean spread (recipe follows)

    Instructions

  • Preheat the oven to 450°F.
  • In a large mixing bowl, combine the eggplant, onion, olive oil and salt. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet.
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    Angel Hair with Shrimp and Three Herbs

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    PrintAngel Hair with Shrimp and Three Herbs

    Serving Size: Makes 4 servings

    Ingredients

    • 1 pound angel hair or capellini
    • 1/4 cup olive oil, divided
    • 1 pound large shrimp, peeled and deveined
    • 2 garlic cloves, sliced
    • 1/2 cup chopped mint
    • 3/4 cup chopped chives
    • 1/2 cup chopped basil
    • 1/4 cup lemon juice
    • 2 teaspoons salt

    Instructions

  • Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain and set aside in a large bowl. Toss with 2 tablespoons of olive oil.
  • In a large skillet, heat the remaining olive oil over medium-high heat.
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    Deconstructed Eggplant Parmesan Rigatoni

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    PrintDeconstructed Eggplant Parmesan Rigatoni

    Serving Size: Makes 4 servings

    Ingredients

    • 1 medium eggplant, cut into 1-inch cubes
    • 1 Vidalia or Spanish onion, diced
    • 2 garlic cloves, minced
    • ¼ teaspoon crushed red pepper flakes
    • 2 cups marinara sauce or tomato puree*
    • 1 plum tomato, seeded and diced
    • 1 pound rigatoni (I used meze)
    • 10 basil leaves, torn
    • ½ pound perlinis (or chopped fresh mozzarella)
    • ¼ cup panko breadcrumbs
    • ¼ cup finely grated Parmesan

    Instructions

  • Bring a large pot of salted water to boil.
  • In the meantime, set a large cast iron skillet over medium-high heat, and add enough olive oil to coat the bottom of the pan, about 2 tablespoons.
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    Shrimp and Tomato Orzo

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    PrintShrimp and Tomato Orzo

    Serving Size: Makes 4 servings

    Adapted from How To Roast a Lamb by Michael Psilakis

    Ingredients

    • 16 extra-large or Jumbo shrimp (about 1lb), peeled and deveined
    • 1 pound orzo
    • 4 cloves garlic, minced
    • 3 shallots, finely chopped
    • 9 scallions, thickly sliced
    • 3 plum tomatoes, seeded and roughly chopped
    • 2 cups smooth tomato sauce or puree (or a good, store-bought marinara)
    • 5 ounces baby spinach leaves
    • 1/3 cup chopped fresh parsley leaves
    • ¾ cup crumbled feta cheese (optional)

    Instructions

  • Bring a large pot of salted water to boil. Cook the orzo according to package directions, drain, and toss with 1 tablespoon of olive oil.
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    Stuffed Portobello Mushrooms with Parmesan

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    PrintStuffed Portobello Mushrooms with Parmesan

    Serving Size: Makes 2 servings

    Ingredients

    • 2 large portobello mushroom caps
    • 1 tablespoon butter
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • ½ teaspoon fresh thyme (1/4 teaspoon dried)
    • 2 tablespoons white wine
    • 2 tablespoons chopped parsley
    • 2 cups cubed crusty bread
    • 1 egg, beaten
    • ¼ cup finely grated Parmesan

    Instructions

  • Preheat the oven to 400°F.
  • Arrange the portobello caps on a work surface. Remove the stems, and brush broth sides of each cap with olive oil. Season with salt and pepper. Bake the mushrooms (belly-side up) on a parchment-lined baking sheet for 15 minutes, until browned and tender.
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    Butternut Squash Latkes

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    PrintButternut Squash Latkes

    Yield: Makes 12 small patties

    Ingredients

    • 1 tablespoon butter
    • 2 cups coarsely grated butternut squash
    • 1 egg, beaten
    • 1/3 cup flour
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • ¼ teaspoon cumin
    • ¼ cup finely chopped fresh cilantro (plus more for garnish)
    • ½ cup Greek yogurt
    • ½ teaspoon cumin

    Instructions

  • Melt 1 tablespoon of butter in a medium non-stick skillet over medium-high heat. Add the squash and sauté until lighter in color and soft, but not turning to much, about 5 minutes. Remove from the heat and cool.
  • In a medium mixing bowl, stir together the squash and egg.
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