Monthly Archives: January 2012

Rum Eggnog

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

1. In a large bowl, beat egg yolks until they become lighter in color. Beat in the sugar, whisking until fluffy.

2. 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.

3. 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.… Continue Reading→

Preserved Lemon Budino
Adapted from Bon Appetit 
Makes 2 servings

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

1. 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.

2. 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.… Continue Reading→

Roasted Eggplant Sandwiches with White Bean Spread
Makes about 5-6 sandwiches

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)

1. Preheat the oven to 450°F.

2. 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.… Continue Reading→

Angel Hair with Shrimp and Three Herb Dressing
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

1. 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.

2. In a large skillet, heat the remaining olive oil over medium-high heat.… Continue Reading→

Deconstructed Eggplant Parmesan Rigatoni
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

1. Bring a large pot of salted water to boil.

2. 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.… Continue Reading→

Shrimp and Tomato Orzo
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)

1. 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.… Continue Reading→