Monthly Archives: February 2012

Grilled Mushroom-Cheddar Melts

PrintGrilled Mushroom-Cheddar Melts Serving Size: Makes 2 sandwiches Ingredients2 tablespoons unsalted butter 1 large shallot, thinly sliced 1/2 pound mixed wild mushrooms 1 tablespoon balsamic vinegar 1/4 cup white wine 1 tsp fresh thyme leaves, plus 3 additional sprigs 1/2 tablespoon chopped parsley leaves (optional) 1 large garlic clove, coarsely chopped 4 slices country or sourdough bread (white or whole wheat) 1/3 pound sharp white cheddar cheese, thinly sliced InstructionsIn a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the shallot and the mushrooms, and saute, stirring every few minutes, until the mushrooms have begun to release their liquids, about 5 minutes. Season the mushrooms with a sprinkle of salt, and add the vinegar. Cook for another 2 minutes, then add the white wine and the thyme, making sure to scrape … Continue reading

Comment2 Share This!

Quinoa Cakes With Basil and Parmesan

PrintQuinoa Cakes With Basil and Parmesan Serving Size: Makes 6-8 cakes This is a great recipe for putting your mini food processor to work. Instead of chopping your onion and garlic by hand, simply do so in your mini prep. Add to the bowl, and continue by pulverizing your Parmesan, followed by your nuts, and finally your bread crumbs. This will take a lot less time and work than doing it by hand, but of course you can do so as specified in the recipe.Ingredients1 cup cooked quinoa (from 1/3 cup dried) 1/2 teaspoon salt 1/4 cup finely chopped fresh basil 1/2 small yellow onion, finely chopped 2 cloves garlic, finely chopped 1/4 cup freshly grated Parmesan ¼ cup nuts (pecans, pine nuts, or cashews), ground in a food processor or coffee grinder 1/2 cup fresh bread crumbs (from 1 … Continue reading

Comment2 Share This!

Roasted Fennel & Asiago Tartlettes

PrintRoasted Fennel & Asiago Tartlettes Yield: Makes 24 bites Ingredients2 fennel bulbs, trimmed, quartered, and thinly sliced 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon sugar 2 sheets frozen puff pastry, thawed 1 1/2 cups coarsely grated young Asiago cheese InstructionsPreheat the oven to 400 degrees. In a large mixing bowl, toss the fennel, olive oil, salt, and sugar together until the veggies are coated. Turn out the fennel onto 2 parchment-lined cookie sheets. Roast in the oven until caramelized, about 30 minutes, flipping the fennel slices halfway through the cooking process. Set aside. (This can be done up to 3 days in advance.) Cut the puff pastry with a 3-inch round cutter into circles. Arrange them on a baking sheet and divide the cheese and roasted fennel between the rounds. Bake in the oven until puffed and caramelized, … Continue reading

Comment3 Share This!

Devilish Eggs with Lime and Siracha

PrintDevilish Eggs with Lime and Siracha Yield: Makes 24 eggs You can make the hard boiled eggs in advance–just store them carefully so there is no breaking.Ingredients1 dozen extra-large eggs 1/3 cup mayonnaise 1 tablespoon Dijon mustard 3 tablespoons lime juice (from about 1 lime) 1 ½ teaspoons siracha ¾ teaspoon salt Sweet paprika, for garnish InstructionsCut the hard boiled eggs in half lengthwise. Over a medium mixing bowl, gently squeeze the center of the eggs so the yolk pops into the bowl. With a fork, mash the yolks with the mayo and mustard until smooth. Add the lime juice, siracha, and salt, and mix until incorporated. Taste for seasoning. Using a teaspoon, carefully scoop the filling into the cavity of each egg. Arrange on a serving platter or cutting board, garnish with a shake of paprika and half a … Continue reading

Comment3 Share This!

Corn Cakes with Lemon Chive Crème Fraiche

PrintCorn Cakes with Lemon Chive Crème Fraiche Yield: Makes 12 cakes You can make the cakes the night before and bake them off at 350 degrees before serving, until each cake is browned and heated through.Ingredients2/3 cup yellow cornmeal 3 tablespoons all-purpose flour 1 teaspoon sugar 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup buttermilk 1 egg 1 cup fresh corn kernels (about 2 ears) 2 shallots, minced 4oz crème fraiche 3 tbsp chopped chives (plus more for garnish) ½ lemon, juiced (about 1 tbsp) ¼ tsp salt InstructionsIn a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and whisk until just combined. Fold in the corn and shallots. Coat a large skillet with oil and set it … Continue reading

Comment4 Share This!

Lemon Ricotta Crostini with Truffle Honey

PrintLemon Ricotta Crostini with Truffle Honey Yield: Makes 30-40 bites Ingredients1 ficelle, thinly sliced 2 garlic cloves 1/4 cup honey 1 teaspoon white truffle oil 1 1/2 cups ricotta zest of 1 lemon Lemon slices for garnish InstructionsPreheat the oven to 450 degrees. Arrange the bread on a baking sheet and toast in the oven for 3-5 minutes, until lightly browned on the top, but not hard. In the meantime, place the honey in a small mixing bowl and heat in the microwave for 5-10 seconds, until slightly warmer than room temperature. Mix in the truffle oil until well combined. Rub the tops of the crostini pieces with the garlic cloves. Top each round of bread with a smear of ricotta, a drizzle of truffle honey, and sprinkle of zest. To serve, arrange on a platter and arrange the lemon … Continue reading

Comment1 Share This!

Potato Crisps with Creme Fraiche and Caviar

PrintPotato Crisps with Creme Fraiche and Caviar Yield: Makes about 50 bites Ingredients1 bag Kettle sea salt potato chips One 8-ounce container creme fraiche 1 oz black caviar Chives for garnish 50 oyster shells, scrubbed and rinsed thoroughly (optional) InstructionsSpoon a small dollop (1/2 tsp) creme fraiche onto each potato chip. Top with a few beads of caviar, and a sprinkle of chives. Fit each potato chip into an oyster shell of matching proportion. Serve on platters.  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe – I would love to see it!3.1

Comment2 Share This!

Broiled Oysters with Siracha-Lime Butter

PrintBroiled Oysters with Siracha-Lime Butter Yield: Makes 1 dozen oysters Adapted from melissav on Food52The original recipe is pretty straightforward, but the butter recipe made enough for plenty more oysters, so I’ve adapted it to my quantities. IngredientsJuice of 1/2 a lime 1 teaspoon sriracha 1 tablespoon finely minced shallots 2 teaspoons finely chopped cilantro 1/4 teaspoon kosher salt 3 tablespoons butter, cut into 12 equal cubes a dozen oysters on the half shell InstructionsCombine the lime, sriracha, shallot, cilantro and salt in a bowl. Divide among the oysters. Top each oyster with a cube of butter. Meanwhile, heat the broiler until very hot. Broil for 5 minutes, until the oysters are opaque, and the butter is bubbling. Allow to cool on a serving platter.   If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe – I would … Continue reading

Comment3 Share This!

Ginger-Honey Chicken Wings

PrintGinger-Honey Chicken Wings Serving Size: Makes 2 servings Ingredients2 pounds chicken wings 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger 1 garlic clove, minced 2 tablespoons rice vinegar 1/2 teaspoon siracha 1/4 cup dark honey 1 tablespoon soy sauce 2 scallions, thinly sliced InstructionsPreheat the oven to 400°F. In a large bowl, toss the chicken wings with 1 tablespoon of oil and season with salt and pepper. Arrange the wings on a baking sheet lined with foil. Cook for 30 minutes, then turn on the broiler. Broil for 10-15 additional minutes, until crispy and cooked through. Meanwhile, in a small saucepan, combine the remaining oil, ginger, and garlic over medium-low heat. Saute until fragrant and soft, about 3 minutes, making sure the mixture does not brown. Off the heat, whisk in the vinegar, siracha, honey and soy sauce. In … Continue reading

Comment1 Share This!