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Grilled Garlic Bread With White Bean Shrimp Scampi

2012-04-21T14:05:00.003-07:00

Recipes via : http://www.seriouseats.com

[Photograph: Kerry Saretsky]

Shrimp Scampi. Old School! It will always be a stalwart standby mountained on top of linguine, but I like this more elegant, updated version. Grill some thick country bread drizzled with olive oil until it's charred (use an oven if you don't have a grill), and rub the hot bread with garlic. Then top it with a 5-minute stew of big, juicy shrimp, creamy, hearty white cannellini beans, white wine, tons more garlic, parsley, cold sweet butter, and even some arugula if you're feeling adventurous. Perfect for two.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes French in a Flash here on Serious Eats.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 2, active time 10 minutes, total time 10 minutes

4 extra thick slices of excellent crusty, rustic round bread
2 tablespoons of olive oil plus extra for drizzling
10 cloves garlic, sliced or chopped, plus 1 whole clove
Kosher salt and freshly ground black pepper
1 pound thawed frozen peeled and deveined large shrimp
A pinch of chili flakes
1/2 cup dry white wine, such as Pinot Grigio
1 (15-ounce) can of cannellini beans, drained and rinsed
2 tablespoons cold unsalted butter, diced
1/2 cup fresh flat leaf parsley, roughly chopped
A handful of torn baby arugula (optional)

Procedures

Heat a grill pan over high heat or the oven to 450°F. Drizzle the bread lightly with olive oil on both sides, and grill or toast on both sides. Cut the whole garlic clove in half. When the bread is toasted, rub the hot bread all over with the cut side of the garlic, and season lightly with salt.
In a large braising pan, head 2 tablespoons of olive oil over medium-high heat. Add the shrimp, and season with the chili flakes, salt and pepper. Cook just until the shrimp are pink and curled, turning once. Set the shrimp aside with a slotted spoon. Add the garlic to the hot oil, and just heat through until you can smell it—less than 30 seconds. Add the wine and beans and bring to a boil. Gently whisk in the cold butter and parsley. Add the shrimp back in to the sauce, and spoon over the waiting garlic bread. If you want to be extra gourmet, add in a heaping handful of torn baby arugula. Bon app!

Recipes via : http://www.seriouseats.com

The Perfect Pot of Tea

2012-04-21T14:01:00.001-07:00

Recipes via : http://www.food52.com

Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, A&M learn how to brew a perfect pot of tea.

Not all teas are created equal. We've been treating all varieties of tea pretty much the same way, which has led to some less-than-stellar cups. Lucky for us, Heidi Johannsen Stewart fromBellocq Tea Atelier came over to teach A&M exactly how to brew a perfect pot of tea. Never will we suffer through an over-steeped and bitter cup again -- and neither will you!

Interested in Bellocq tea? Check out our shop offer featuring their gorgeous loose-leaf blends.

This week's video was shot by her friend Alex Lisowski and edited by Kyle Orosz.

Photo by James Ransom

Recipes via : http://www.food52.com

Stuffed Sardines

2012-04-21T13:54:00.000-07:00

Recipes via : http://www.mazamag.com

6 sardines
2 tablespoons breadcrumbs
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
I tablespoon fresh parsley, finely minced
2 grape tomatoes, finely chopped
½ garlic clove, pressed
1 tablespoon pine nuts
1 tablespoon pomegranate seeds

In a mixing bowl combine the breadcrumbs, lemon juice, lemon zest, fresh parsley, pinch of salt and ½ tablespoon olive oil. Mix well and then add the chopped tomatoes, garlic, pine nuts and pomegranate seeds.
Rinse and pat dry the sardines. Lightly season them with salt. Stuff each sardine with 1 tablespoon or less of the mixture.

Arrange them in a plate tightly next to each other, cover the plate and leave it in the refrigerator for 20 minutes.

Find the full recipe at the April issue of MAZA Cooking Journalsavailable at the iTunes Store.

Recipes via : http://www.mazamag.com

Buchtel (Austrian-Style Fruit-Filled Sweet Rolls)

2012-04-21T13:40:00.001-07:00

Recipes via : http://www.seriouseats.com

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 9- by 5-inch loaf pan

Ingredients
serves makes 8 buchtel, active time 25 minutes, total time 3 hours 30 minutes

2 packages active dry yeast
4 tablespoons sugar, divided
1/2 cup warm water
1/2 cup milk
4 tablespoons melted butter, plus more for greasing pan
2 eggs, beaten
3 to cups all-purpose flour, plus up to 1 cup more
1/2 cup fruit preserves of your choice
1 egg, beaten (for glaze)

Procedures

Combine yeast, 2 tablespoons sugar and water in a bowl and stir to combine. Set aside and wait for yeast to begin to bubble. Once yeast has been activated combine yeast mixture with milk, butter, and beaten egg and mix well.
Whisk together 3 cups and remaining sugar. Pour yeast mixture over flour and mix with a wooden spoon until dough forms. Continue to knead with your hands, adding remaining flour as needed until dough comes together and no longer sticks to your hands. Continue to knead another 10 minutes. Cover dough with a clean kitchen towel and leave to rise in a warm place until doubled in size, about 2 hours.
Once dough has doubled in size punch it down and turn it out onto a floured surface. Pat into a large rectangle and divide into 8 equal pieces. Press each piece into a 3- by 5-inch rectangle. Place 1 tablespoon of fruit preserves in the center then gather the dough around the preserve pinching the ends of the dough together to seal. Repeat with remaining dough and preserves.
Adjust oven rack to center position and preheat oven to 350°F. Place filled buchtel into a buttered 9- by 5-inch loaf pan in two rows of four and let rise in a warm place for 30 minutes (the buchtel will be pushing against each other). Brush buchtel with beaten egg, then bake buchtel until deep brown and cooked through, about 1 hour. Remove from oven and place on a cooling rack. Allow to cool for at least 10 minutes. Serve warm or at room temperature.

Recipes via : http://www.seriouseats.com

Kanelbullar, Swedish Cinnamon Rolls

2012-04-21T13:36:00.001-07:00

Recipes via : http://www.turntablekitchen.com

Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recipe for Swedish Cinnamon Rolls, we were smitten with the idea. We hope you enjoy a special Saturday treat in the form of Kanelbullar, and some Swedish tunes to go along with them, courtesy of Anna Brones. Thanks, Anna! — Kasey

You can’t talk about Swedish kanelbullar — cinnamon rolls — without talking about fika.

Ask a Swede to tell you one Swedish word that you should learn, and there is a large chance that they will respond with, “fika.” Loosely translated, fika means coffee break. But like with all foreign languages, the true meaning gets lost in translation. Any Swede will be quick to tell you that fika isn’t just a word, it’s an activity; the act of sitting down to enjoy coffee and baked goods. It is such a time honored tradition that you will find fika scheduled into the workday of any Swedish establishment. Volvo, IKEA, Ericsson – they all have a break in the day for fika; Swedish efficiency is fueled by coffee.

But back to the cinnamon rolls.

Fika can be a combination of coffee and a wide variety of baked goods and cakes, but kanelbullar are fika in its most classic form. You will find them at any café, any grocery store and board a train in Sweden and there will be at least one passenger in your car that has taken along a cinnamon roll to enjoy on the ride.

Mormor — my Swedish grandmother — always has a stash in her freezer that we can put in the oven to defrost when I come to visit. There in her third floor apartment in the heart of Sweden, we have fika at 10 and 2 (give or take half an hour), and her home baked cinnamon rolls are served with a white thermos full of Löfbergs Lila on her balcony. She brings out porcelain coffe cups. The kind that only a grandmother would use on a regular basis, intricately painted and with matching plates. The cinnamon rolls line a tray, which she places in the center of the table. The paper baking cups are crisp from having been in the oven, and crinkle as you peel away the cinnamon roll, which always has a strong scent of cardamom, the preferred spice of Swedish baked goods. Mormor always has a variation on the classic theme, which as long as I have known her has been a dough and almond paste combination that only she can make. Grow up on Mormor’s kanelbullar and you start to have high expectations of your coffee breaks.

As a baked good, kanelbullar are relatively simple, but the trick is in the spices and the filling. I use the tried and true dough recipe from Sju Sorters Kakor — a cookbook first published in 1945 and that is a staple in the Swedish kitchen — but with a little tweaking to ensure there’s plenty of cardamom and that the center has a cinnamon and almond paste mixture. The result is a pastry that will have you making an extra French press just so you can eat another one. Pair it with this Swedish playlist and you’ll have the ultimate fika.

Kanelbullar

Dough:

2/3 cup butter
2 cups milk
2 tablespoons active dry yeast
½ teaspoon salt
½ cup sugar
2 teaspoons ground cardamom (I prefer to start with whole cardamom seeds and grind them myself, because you end up with larger and more flavorful bits)
5 cups all-purpose flour

Filling:

1 cup almond paste (I cup blanched almonds + 1/8-1/4 cup sugar blended in food processor)
8 tablespoons butter at room temperature
3 teaspoons ground cardamom
3 teaspoons cinnamon

Garnish:

1 egg, beaten
Pearl sugar (you can find pearl sugar at select grocery and import stores)

Other:

Paper baking cups (you will need 24-30 depending on the size of your cinnamon rolls)

1. Melt the butter in a saucepan and add milk. Heat to 110-155 degrees, which if you are testing by touch, should be slightly warmer than lukewarm.
2. Place yeast in a bowl and add a small amount of the mil mixture, stirring until the yeast is dissolved. Add the remaining liquid, salt, sugar, cardamom and about 2/3 of the flour, mixing to combine. Knead the dough until it’s smooth and elastic. Add in more flour, but keep a ½ cup aside. The dough is ready when it no longer sticks to the sides of the bowl. Cover with a cloth and set in a warm place to rise. Let it rise until the dough has doubled.
3. While dough rises, make the almond paste and prep the filling, by combining all ingredients in a bowl and mixing together until smooth.
4. Punch the dough down and knead a few times in the bowl, then turn out onto a lightly floured surface. Knead in the remaining flour.
5. Roll out the dough into a large rectangle on a lightly floured surface.
6. Spread the filling over the dough and fold into thirds, lengthwise, first lifting a third of the dough towards the middle, then folding the top third down so it aligns with the bottom edge of the dough.
7. Cut the dough into strips, about 2 cm wide. Cut each of the strips to split them down the middle but stop about 2 cm from the top. With each 2 cm strip, twist the two parts together to make a rope. Twist into a bun and place in a paper baking cup.
8. Cover and let rise for an additional 30-60 minutes.
9. Brush with beaten egg and sprinkle with pearl sugar.
10. Bake at 425 degrees Fahrenheit for 8-10 minutes.

A Swedish Afternoon: Track List

Let Go –jj
It Feels Good to Be Around You – Air France
Ström (192 kbps) – Bam Spacey
Last Waltz – Six Figure Transatlantic
Jag Behöver Inte Mer – Lisa Ekdahl
Forever Today – I’m From Barcelona
Beautiful Life – jj
Socker – Kent
A New Name to Go By – Deportees (Featuring Lykke Li)
Luminary Ones – Rebecca & Fiona
DJ Ease My Mind – Nikie & The Dove
Blommorna (Niva Remix) – Jonathan Johansson
Kom Igen Lena! – Håkan Hellström
Elden – Lars Winnerback
Alla Vill Till Himmelen – Timbuktu
Längesen (featurning Veronica Maggio) – Petter (Kaveh Azizi Remix)
Be Mine! – Robyn
Kommer Ifrån – Shook
Från Och Med Du (Adrian Lux Remix) – Oskar Linnros
En High 5 & 1 Falafel – Timbuktu

Anna Brones is a writer and new media strategist with a love for food, travel, coffee, bikes and the outdoors. She has lived in Sweden, France, Guadeloupe and the Pacific Northwest. She works as Marketing Manager atEcoSalon where she also pens the popular column Foodie Underground.

Images: Rachel Meyer and Anna Brones

Recipes via : http://www.turntablekitchen.com

Red Wine-Braised Short Ribs With Lemon-Herb Gremolata

2012-04-21T13:18:00.000-07:00

Recipes via : http://www.seriouseats.com

Ingredients

For the Short Ribs:

4 (8-ounce) pieces bone-in short ribs

1 cup flour

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 cups dry red wine

1 (28-ounce) can whole peeled tomatoes, crushed between your fingers

2 tablespoons Worcestershire sauce

1 (15.4-ounce) jar roasted red peppers, drained and roughly chopped

3 bay leaves

1 medium onion, quartered

1 three-inch strip of orange zest

2 medium cloves peeled garlic, smashed

1 ½ teaspoons sugar

For the Gremolata:

2 tablespoons grated zest from 1 lemon

2 tablespoons minced fresh parsley leaves

1 medium clove garlic, minced (about 1 teaspoon)

½ teaspoon crushed red pepper flakes

Procedures :

Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine flour, 1½ teaspoons salt and 1 teaspoon pepper in a large, shallow dish. Dredge short ribs in flour mixture, coating all sides and shaking off excess.

Heat olive oil in a large Dutch oven over high heat until smoking. Brown short ribs two at a side, turning until well browned on all sides, about 8 minutes total per batch. Transfer seared ribs to a large plate.

Add red wine to pan, scraping browned bits off the bottom with a wooden spoon. Bring to a boil and allow to simmer for a minute before adding tomatoes, Worcestershire sauce, red peppers, bay leaves, onion, orange zest, garlic and sugar. Return to a boil, cover, place in oven and braise until meat is tender, 2 ½ to 3 hours, turning ribs half way through cooking. Season braising liquid to taste with salt and pepper.

While the short ribs are cooking, combine the lemon zest, parsley, garlic, and pepper flakes. Season to taste with salt.

When meat is finished, allow to rest for at least 10 minutes, or for better results, cool and reheat the next day. Discard bay leaves, onions, zest and garlic. Place short ribs on a platter, drizzle with braising liquid and top with a gentle shower of gremolata.

Via : http://www.seriouseats.com/user/profile/olverajennifer

Recipes via : http://www.seriouseats.com

Key lime pie recipe - Recipes - BBC Good Food

2012-04-21T13:05:00.001-07:00

Methods :

Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Nutrition per saving : 695 kcalories, protein 8.8g, carbohydrate 51g, fat 50.8 g, saturated fat 27.8g, fibre 2.1g, sugar 37.4g, salt 0.8 g

Recipes via : Recipes via : bbcgoodfood

Recipes via

Grilled Garlic Bread With White Bean Shrimp Scampi

Ingre­di­ents

Pro­ce­dures

The Perfect Pot of Tea

Stuffed Sardines

Buchtel (Austrian-Style Fruit-Filled Sweet Rolls)

Ingredientsserves makes 8 buchtel, active time 25 minutes, total time 3 hours 30 minutes

Procedures

Kanelbullar, Swedish Cinnamon Rolls

Red Wine-Braised Short Ribs With Lemon-Herb Gremolata

Key lime pie recipe - Recipes - BBC Good Food

Ingredients

Procedures

Ingredients
serves makes 8 buchtel, active time 25 minutes, total time 3 hours 30 minutes