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.Ingredients4 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 InstructionsIn 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. Temper the eggs by slowly adding a small ladle full of the hot milk mixture into the eggs. Add a tablespoon first, mixing to combine, then stream in the rest while whisking constantly. Pour the egg mixture into the … Continue reading

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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. Ingredients3 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 InstructionsPreheat 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. Gradually add remaining 1 tablespoon sugar and beat until soft peaks form. Fold into the lemon mixture until just combined. Divide between the two ramekins, and place them in … Continue reading

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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 Ingredients2 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) InstructionsPreheat 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. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they … Continue reading

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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 Ingredients1 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 InstructionsBring 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. Add the shrimp and the garlic. Saute the shrimp until they are pink on both sides, about 2 or 3 minutes. Add the pasta to the skillet along with the herbs, lemon juice, and salt. Toss to coat. Serve the pasta … Continue reading

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Deconstructed Eggplant Parmesan Rigatoni

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PrintDeconstructed Eggplant Parmesan Rigatoni Serving Size: Makes 4 servings Ingredients1 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 InstructionsBring 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. Add the eggplant, onion, and 1 teaspoon salt and sauté, stirring occasionally, for 10 minutes, until the eggplant is tender, but not falling apart. Add the garlic and red pepper and cook until … Continue reading

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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 PsilakisIngredients16 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) InstructionsBring a large pot of salted water to boil. Cook the orzo according to package directions, drain, and toss with 1 tablespoon of olive oil. Reserve, keeping warm. In the meantime, in a large, heavy soup pot or Dutch oven heat 1 tablespoon of olive oil over a medium-high flame. Add the garlic and shallots, and sauté for 1 minute. Add … Continue reading

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Stuffed Portobello Mushrooms with Parmesan

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PrintStuffed Portobello Mushrooms with Parmesan Serving Size: Makes 2 servings Ingredients2 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 InstructionsPreheat 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. In the meantime, warm the butter in a small Dutch oven or sauce pan over medium-low heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and the thyme, and cook for another 2 … Continue reading

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Butternut Squash Latkes

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PrintButternut Squash Latkes Yield: Makes 12 small patties Ingredients1 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 InstructionsMelt 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. Add the remaining ingredients and stir to combine. Coat a large cast iron skillet with a generous layer of olive or canola oil, and set it over high heat. Test the heat with the first latke: add a tablespoon full of batter … Continue reading

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