Table Dasher

Black Eyed Sweet Potato Sliders

2013-09-27T17:00:00.000-07:00

Name: Black Eyed Sweet Potato Sliders

Active Time: 20 mins
Total Time: 45 mins
Yield: makes 15 sliders or 8 large burgers

Ingredients:

patty

3 cups black eyes peas (I used 1 bag, frozen)
1 1/2 cups sweet potato, mashed
1-2 Tbsp tahini
spices/seasonings:
1 tsp salt (add 1/4 tsp at a time to taste)
3/4+ tsp spices (your choice! I used Penzey's Cajun seasoning + 4/S spicy salt)
a few dashes fine black pepper
2+ Tbsp nutritional yeast
1-2 tsp oil (if baking, fold the oil into the patty mixture, if sauteing add the oil to the pan.

plus

spicy mustard + vegan mayo
thinly sliced red onion
micro greens
vegan sesame slider buns (Trader Joe's)
avocado, tomato, other sprouts/lettuce (optional)

Special Equipment: large mixing bowl, potato masher,

Directions:

Bake, peel and mash your sweet potato. Add to large mixing bowl.
Cook your black eyes peas - I steamed mine. Add to large bowl along with the remaining patty ingredients.
Using a large fork or potato masher - mash the contents of the bowl.
If baking, heat oven to 350 degrees. If using stove top - heat 1 tsp oil in large saute or grill pan.
Form slider patties - about golf ball sized scoops of mixture. Baking: 350 degrees for 15 minutes for sliders. Larger burgers take about 22 minutes. For saute: cook about 3 minutes on each side - you want the outside to be toasty brown while the inside stays moist yet heated through.
Assembly: toast burger buns. Add a slather of vegan mayo and or spicy mustard. Add burger, thin red onion, optional avocado and tomato and micro greens - or another form of lettuce of sprout.
Serve warm!

credits to kblog.lunchboxbunch.com

Vegan Plum Muffins Recipe

2013-09-27T15:00:00.000-07:00

Name: Vegan Plum Muffins Recipe

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves

Ingredients:

3/4 cup/170 grams spelt flour
1/4 cup/ 58 grams light brown sugar
Pinch salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp flaxseed meal
1/2 cup/115 grams coconut milk (or soy milk)
1/2 tsp cider vinegar
1 tsp vanilla extract
1 1/2 peeled chopped plums

Special Equipment: oven, muffin tin, large bowl, cooling rack, airtight container

Directions:

Pre-heat the oven to 200 degrees Celsius/400 degrees Fahrenheit.Place the muffin cases in a muffin tin.
Mix the flaxseed meal with 3 tablespoons of water. Set aside for at least 10 minutes or until it becomes glue like.
Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl.
Put the coconut milk, vanilla extract and cider vinegar in smaller bowl.
Wash and halve the plums and remove stone. Carefully peel and chop into medium sized pieces.
Pour the milk mixture and soaked flaxseed into the dry ingredients and carefully mix. Lightly fold in the chopped plums. Remember not to overwork the batter.
Divide the batter between the muffin cases – you should get up to eight small muffins – and place in oven. Bake for 20 minutes. Insert a skewer into the centre of one of the muffins, if it comes out clean they are ready.
Allow to cool in the muffin tin for 10 minutes and then transfer each muffin to a cooling rack. Can be eaten warm or cold and will keep for several days in an airtight container.

credits to MarcusSamuelsson

Maple Apple Upside Down Cake Recipe

2013-09-26T15:00:00.000-07:00

Name: Maple Apple Upside Down Cake Recipe

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 4

Ingredients:

For the Apples

2 1/2 cups diced Apples, keep skin on
2 teaspoons unrefined Coconut Oil
pinch of fine Sea Salt
pinch of ground Cinnamon
2 tbsp Water
1/4 cup pure Maple Syrup

For the Cake

1 cup Whole Wheat Pastry Flour
1/2 cup Spelt Flour
1/2 cup Almond Meal
1/4 teaspoon of fine Sea Salt
2 1/2 teaspoons Baking Powder
1 teaspoon Stevia Powder(or sweeten to taste)
1 teaspoon pure Vanilla Extract
1 large Egg, whisked
1 cup fat free Milk
Cooking Spray

Special Equipment: non stick skillet, medium bowl, 8x2 inch round pan, parchment paper, spatula

Directions:

To Make Apples:

Heat coconut oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon. Stir occasionally and cook for about 8 minutes until apples are soft and fragrant.
Remove from heat, stir in maple syrup and let apples cool in a separate bowl.

To Make Cake:

Pre heat oven to 350F with the rack in the middle. Prepare a 8x2 inch round pan with parchment paper.
In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form the cake batter.
Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for about 25 minutes or until a toothpick comes out clean. Let cake cool for a few minutes.
To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.

credits to MarcusSamuelsson

Seasonal Vegetables with Quinoa and Lemon Tahini Dressing

2013-09-26T05:01:00.003-07:00

Name: Seasonal Vegetables with Quinoa and Lemon Tahini Dressing

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 4

Ingredients:

2 teaspoons extra-virgin olive oil
¼ cup finely chopped white onion
1 clove garlic, peeled and finely chopped
1 cup uncooked quinoa, rinsed
2 cups vegetable broth or water
¼ teaspoon salt
1 tablespoon chopped fresh cilantro, Italian parsley or basil
Seasonal vegetables of your choice
Extra-virgin olive oil

Tahini sauce:

½ cup tahini
¼ cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice
1 garlic cloves, finely chopped
1 teaspoon tamari or low sodium soy sauce
Pinch of smoked paprika or cayenne pepper
¾ cup water

Special Equipment: saucepan, blender or food processor,

Directions:

Cook quinoa: Place olive oil in a saucepan over medium heat. Add onion and garlic and sauté until translucent. Add quinoa. Add broth or water along with the salt and bring to a boil. Reduce to a simmer. Cover and cook 15 minutes or until quinoa is tender and liquid is evaporated. Stir in chopped herbs.
While quinoa cooks, prepare vegetables: Slice the vegetables into pieces large enough to grill. Brush with olive oil. Grill vegetables in a grill pan or sauté in a pan on your stove until just cooked through.
Make tahini sauce: Place all ingredients in a blender or food processor. Blend until combined. Use immediately or store in the refrigerator for later use. (Makes 1 ½ cups.)
Place quinoa in a serving dish and top with the grilled vegetables. Drizzle with some of the tahini lemon sauce and serve.

credits to JSOnline

Zucchini Cake

2013-09-15T15:00:00.000-07:00

Name: Zucchini Cake

Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 20-24

Ingredients:

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons ground Tone's® Ground Cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts, optional
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
1 tablespoon 2% milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts, optional

Special Equipment:

oven, baking pan, small bowl

Directions:

In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

credits to tasteofhome.com/recipes/zucchini-cake-2

Nutrition Information (per serving):
1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

A.B.E. Sandwich

2013-09-15T12:00:00.000-07:00

Name: A.B.E. Sandwich (Like a B.L.T., but not. Roasted asparagus, bacon and egg)

Active Time: 10 mins
Total Time: 15 mins
Yield: Serves 2

Ingredients:

12 thin asparagus spears, bottoms trimmed
1 tablespoon olive oil
Coarse salt
6 tablespoons mayonnaise
1-2 teaspoons sriracha sauce
2 8-inch pieces of baguette cut horizontally and toasted
2 slices really good bacon, cooked and drained of excess grease
1 hard boiled egg, chopped
Coarse salt
½ cup washed and dried baby arugula

Special Equipment:

oven, baking tray, small bowl, cooking pan

Directions:

Heat oven to 425 degrees.
Place the asparagus on a baking tray with sides. Drizzle with the olive oil and sprinkle with the salt. Shake pan gently to distribute. Place in the oven and cook for about five minutes, until crisp tender.
In a small bowl, combine the mayonnaise with the sriracha sauce. Generously spread the sauce over both insides of the bread.
Place a slice of bacon on each bottom slice of bread. Top with the roasted asparagus. Sprinkle with the chopped egg and salt. Divide the arugula between the two sandwiches. Cover with the tops, cut each 8-inch sandwich in half and serve.

credits to opb.org

Cook's Notes:
Sometimes a sandwich deserves the attention you might give a traditional entrée. This is one of those times.

Egg-Topped Garlic Asparagus

2013-09-15T07:26:00.001-07:00

Name: Egg-Topped Garlic Asparagus

Active Time: 15 mins
Total Time: 20 mins
Yield: Serves 2

Ingredients:

1-2 tablespoons good quality olive oil
20 thin asparagus spears, bottoms trimmed
1 clove minced garlic
2 large eggs
Coarse salt
Coarse black pepper
2 tablespoons shaved Parmesan
2 tablespoons bread crumbs, toasted*

Special Equipment:

skillet, cooking pan

Directions:

Place the olive oil in a large skillet and heat on medium. Add the asparagus and sauté for 3-4 minutes. Add the minced garlic and continue to cook for a minute or two. Divide the asparagus between two plates and keep warm.
With the heat on medium, place the two eggs in the same pan and cook until the white is no longer opaque and the yolk is set. While cooking, sprinkle with the salt and pepper.
Place an egg on top of each pile of asparagus and sprinkle with the shaved Parmesan and breadcrumbs.

* Place the breadcrumbs in a nonstick skillet over low to medium heat and stir for a minute or two till golden brown.

credits to opb.org

Cook's Notes:

Simple and delicious, in this recipe the tender egg contrasts perfectly with the crunch of the asparagus. If you are so inclined, lay a paper-thin slice of prosciutto or country ham over the asparagus before placing the egg on top. (For a gluten-free version, leave out the breadcrumbs.)

Buried Alive! Cupcakes

2013-09-12T08:30:00.000-07:00

Name: Buried Alive! Cupcakes

Active Time: 20 mins
Total Time: 30 mins
Yield: Makes 4 regular sized cupcakes

Ingredients:

8oz/240g digestive biscuits (like McVities)
4oz/120g unsalted butter
2 tablespoons golden syrup
Medium sized bar of very dark chocolate (70% cocoa solids at least)
Chocolate powder to dust on top (I used Max Brenner Hot Chocolate powder)

Special Equipment:

oven, rolling pin, cupcake pans

Directions:

Put the biscuits into a plastic bag or similar and whack repeatedly with a rolling pin. You want some very fine crumbs and some bite sized pieces. Some will also break up a bit more with the stirring so don't bash them up too much.
Melt the butter and syrup together in a pan and break up the chocolate and put that straight into the butter/syrup. You don't need to worry about heating it over water or anything as long as you don't have the heat up too high because the butter and the syrup will prevent it burning.
Once it's all melted together into a smooth, silky sauce add the crushed digestives and stir them in until it's all well mixed. The little crumbs should soak up the chocolate sauce while the larger bits get coated with it. You may not need all the biscuits but you want it so that there is hardly any obvious chocolate sauce, but the biscuits are still glistening and coated with the sauce.
Finally pour the biscuit mixture into a cupcake pans. The aim isn't to crush the biscuits but to pack it all together so that the chocolate sauce bonds the whole lot together. Then put it into the fridge to cool. Once it's mostly cool, but not completely, insert cut off arm (yes doesn't that sound gruesome). It needs to be just warm enough for the arm to go in but not so warm the arm falls over). Return it to the fridge until it's completely cold. Once it is cold it will keep perfectly and refuse to fall to bits even with the most vigorous throwing around as it is carted to wherever you want it.

credits to notquitenigella.com

Buried Alive! Cupcakes
Reviewed by Summer Walsh
Rating: 4.5

Monster Toes

2013-09-12T00:23:00.001-07:00

Name: Monster Toes

Active Time: 20 mins
Total Time: 30 mins
Yield: Serves 8
Calories (serving): 238.1
Fat (serving): 16.8 g.

Ingredients:

1 lb cocktail franks
6 -8 flour tortillas
ketchup or mustard

Special Equipment:

oven, serving platter, toothpick

Directions:

Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a flat toenail.
Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends.
Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
Roll each wiener in a tortilla strip around one end and secure with a toothpick.
Place on a cookie sheet.
Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

credits to food.com/recipe/monster-toes-for-halloween-140284

Monster Toes
Reviewed by Summer Walsh
Rating: 4.5

Skillet Chicken with Cheddar Chive Sauce

2013-05-21T09:07:00.000-07:00

Name: Skillet Chicken with Cheddar Chive Sauce

Active Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 6
Calories (serving): 307
Fat (serving): 15 g.

Ingredients:

1 teaspoon kosher salt, divided
Freshly ground pepper
6 boneless skinless chicken thighs, fat trimmed (about 1 ½ pounds)
½ all-purpose flour
2 tablespoons canola oil
1 cup finely chopped green garlic* see ingredient note
½ teaspoon dry thyme
¼ cup dry white wine
1 ½ cups reduced-sodium chicken broth
1 cup non-fat milk
1 cup shredded sharp cheddar cheese
½ cup chopped fresh chives

You will also need:

large heavy skillet, serving platter

Preparation:

Sprinkle ½ teaspoon salt and pepper all over the chicken. Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve ¼ cup left-over flour mixture and discard the remainder.
Heat oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 4.
Add green garlic or leeks, thyme and the remaining ½ teaspoon salt to the skillet, and cook, stirring until fragrant and starting to brown slightly, 1 to 3 minutes. Add wine, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 2 minutes. Sprinkle the reserved ¼ cup flour over the green garlic mixture and stir to coat. Stir in broth and milk and stir until the flour is dissolved. Bring to a simmer, stirring often, and continue cooking until the sauce is thickened slightly, about 1 minute.
Return the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 4 minutes longer. Transfer chicken to serving platter. Remove skillet from heat and stir cheddar and chives into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve.

Cook's Notes:

Ingredient note* Green Garlic is immature garlic plant and is available in the spring from farmers markets, CSAs and markets with a really good produce department. It has a distinctly garlicky flavor, but is not as strong as mature garlic. If you can’t find it, substitute 1 cup leek and 1 clove chopped garlic.

recipe inspired by healthyseasonalrecipes.com

The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

2013-05-17T17:45:00.000-07:00

Review: The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes

Book Description

The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife Ellen Kassoff Gray. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people’s traditions—and meals—can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C.

With more than 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.

The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes [Hardcover]

Todd Gray (Author), Ellen Kassoff Gray (Author), David Hagedorn (Author)

(5 customer reviews)

List Price:	$35.00
Price:	$22.99 & FREE Shipping on orders over $25. Details
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In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.

Product Details

Hardcover: 352 pages
Publisher: St. Martin's Press (March 5, 2013)
Language: English
ISBN-10: 1250004454
ISBN-13: 978-1250004451
Product Dimensions: 8 x 1.1 x 10 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
Amazon Best Sellers Rank: #41,234 in Books (See Top 100 in Books)
- #9 in Books > Cookbooks, Food & Wine > Special Diet > Kosher
- #60 in Books > Cookbooks, Food & Wine > Special Occasions > Seasonal
- #73 in Books > Crafts, Hobbies & Home > Entertaining

Strawberry Cream Cake

2013-05-17T06:58:00.000-07:00

Name: Strawberry Cream Cake

Active Time: 25 minutes
Total Time: 1 hour plus chilling
Yield: Serves 12

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 pound strawberries, hulled and thinly sliced
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream

You will also need:

oven, 8-inch round cake pan, medium bowl, whisk, electric mixer, serrated knife, small saucepan, large bowl

Preparation:

Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Cook's Notes:

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.

recipe inspired by marthastewart.com

Mixed Grilled Vegetables

2013-05-17T06:27:00.000-07:00

Name: Mixed Grilled Vegetables

Active Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 8

Ingredients:

1 1/2 tablespoons olive oil, plus more for grates
2 red onions, cut into 3/4-inch-thick rounds
2 yellow squash (1 1/2 pounds total), cut into 1/2-inch-thick slices on the diagonal
2 red bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
2 yellow bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
Coarse salt and ground pepper

You will also need:

grill, 8-inch-long metal or presoaked wooden skewers, rimmed baking sheets,

Preparation:

Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

Cook's Notes:

Wooden skewers need to be soaked for 30 minutes to prevent them from catching fire on the grill.

recipe inspired by marthastewart.com

Grasshopper Pie

2013-05-17T06:21:00.000-07:00

Name: Grasshopper Pie

Active Time:
Total Time:
Yield: Makes one 9-inch pie

Ingredients:

6 tablespoons unsalted butter, melted, plus more for pie plate
3/4 cup shredded sweetened coconut
1 1/2 cups (about 25) crushed chocolate wafer cookies
1/2 cup sugar
2 1/2 cups heavy cream, chilled
1 cup loosely packed mint leaves
3 tablespoons green creme de menthe
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
1 bar (12 ounces) semisweet chocolate, chilled
Freshly whipped cream, for serving (optional)

You will also need:

oven, 9-inch pie plate, Whisk, medium bowl, small saucepan, glass measuring cup, medium heatproof bowl, rubber spatula, chef's knife

Preparation:

Preheat oven to 350 degrees. Lightly butter a 9-inch pie plate. Whisk together coconut, cookie crumbs, and 1/4 cup sugar in a medium bowl. Add melted butter, and stir until well combined. Press crumb mixture into pie plate. Bake until just set, 10 to 12 minutes. Let cool completely.
Meanwhile, bring 1 1/2 cups cream and the mint just to a boil in a small saucepan. Remove from heat; cover. Let steep 15 minutes. Pour the mixture through a fine sieve into a glass measuring cup. Discard the mint, and set cream aside. Beat the remaining cup cream in a medium bowl until stiff peaks form; cover, and refrigerate.
Prepare an ice-water bath; set aside. Put creme de menthe in a medium heatproof bowl, and sprinkle with gelatin. Let stand 5 minutes to soften. Whisk together egg yolks and remaining 1/4 cup sugar in another medium bowl; set aside. Add steeped cream to gelatin mixture, whisking until well combined.
Set bowl with cream mixture over a pan of simmering water. Cook, whisking constantly, until the gelatin is dissolved and mixture is hot to the touch, about 1 minute. Whisking constantly, pour hot cream mixture in a slow, steady stream into egg-yolk mixture. Return mixture to heatproof bowl; set over pan of simmering water. Cook, whisking constantly, until mixture is slightly thickened and registers 150 degrees on an instant-read thermometer, about 10 minutes.
Transfer bowl to ice-water bath; whisk until mixture thickens to the consistency of pudding, about 2 minutes. Remove bowl from bath. Add one-third of reserved whipped cream; whisk until combined. Gently fold in remaining whipped cream with a rubber spatula.
Spoon mixture into pie crust; refrigerate until set, 45 minutes to 1 hour (or up to 1 day). Just before serving, scrape a chef's knife along surface of chocolate bar to make shavings. Spoon dollops of whipped cream onto pie, if desired, and top with chocolate shavings.

Cook's Notes:

Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut to the crust.

recipe inspired by marthastewart.com

Pacific Pork Kebabs with Pineapple Rice

2013-05-17T06:09:00.000-07:00

Name: Pacific Pork Kebabs with Pineapple Rice

Active Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 4

Ingredients:

1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

You will also need:

small bowl, skewers, Grill,

Preparation:

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Cook's Notes:

One can of pineapple is used two ways in this recipe. Some of the juice pairs with honey to glaze the pork tenderloin, and the chopped chunks are stirred into white rice.

recipe inspired by marthastewart.com

Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

2013-04-22T01:12:00.002-07:00

Name: Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

Active Time: 70 mins
Total Time: 1hr 40 mins
Yield: Serves 2

Ingredients:
For the eggplant and tomatoes

3 medium Japanese or Chinese eggplants, sliced into 3/4 inch thick rounds
Kosher salt
5 Tbs. extra virgin olive oil
1 pint cherry tomatoes
1 Tbs. coarsely chopped fresh rosemary

For the cucumbers

1 medium shallot, thinly sliced
1 Tbs. red wine vinegar
Kosher salt
1/2 English cucumber or 2 small Kirby cucumbers, peeled in stripes, halved, seeded if necessary, and sliced 1/2 inch thick
Fresh lemon juice, as needed

For serving

1 cup plain whole-milk or lowfat Greek yogurt or labneh
1/4 cup pine nuts, toasted
Extra virgin olive oil
Pita or crusty bread

You will also need:

oven, large mixing bowl, pie plate, small bowl

Preparation:

Roast the eggplant and tomatoes: Season the eggplant slices generously with salt and put them in a colander in the sink to drain for 30 minutes.
Meanwhile, position oven racks in the upper and lower thirds of the oven and heat the oven to 450°F.
Tap the colander against the side of the sink to remove excess moisture and salt. Transfer the eggplant to a large mixing bowl, toss with 4 Tbs. of the olive oil, and let sit for five minutes to absorb the oil. Lay the eggplant slices in an even layer on a rimmed baking sheet. In a pie plate, combine the cherry tomatoes with the remaining 1 Tbs. olive oil, the rosemary, and 3/4 tsp. salt.
Put the eggplant on the upper oven rack and the tomatoes on the lower rack. Roast the eggplant until light golden and beginning to soften, about 10 minutes. Flip and roast until completely soft and light golden, about 15 minutes more. Roast the tomatoes until many have collapsed, 40 to 45 minutes. Transfer the eggplant and tomatoes to separate containers and let cool.
Make the cucumbers: Combine the shallot, vinegar, and 1/2 tsp. salt in a small bowl. Let sit for 10 minutes to soften the shallot. Add the cucumber(s) and mix well. Season to taste with lemon juice and more salt.

Pack it

For each serving, pack half of each vegetable separately in a segmented lunch box or in its own container (or mix them together). Put half of the yogurt and pine nuts in separate containers (refrigerate the yogurt), and bring along a little jar of olive oil and some pita or crusty bread.

Put it together

Spread the yogurt in the bottom of your bowl and top it with the eggplant, tomatoes, and cucumbers. Sprinkle with the nuts, drizzle with olive oil, and eat with the pita or bread.

Cook's Notes:

Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well. A small salad of fresh herbs like parsley, chervil, and mint can replace the tangy cucumbers.

Nutrition Information (per serving):

Size : calculated using whole-milk yogurt; for less fat and saturated fat, use low-fat yogurt.; Calories (kcal): 560; Fat (g): 50; Fat Calories (kcal): 440; Saturated Fat (g): 8; Protein (g): 9; Monounsaturated Fat (g): 29; Carbohydrates (g): 24; Polyunsaturated Fat (g): 10; Sodium (mg): 760; Cholesterol (mg): 10; Fiber (g): 6;

from: finecooking.com

Pan-Seared Arctic Char with Olives and Potatoes

2013-04-22T00:58:00.000-07:00

Name: Pan-Seared Arctic Char with Olives and Potatoes

Active Time: 30 mins
Total Time: 70 mins
Yield: Serves 4

Ingredients:

4 small red potatoes (about 3/4 lb.), sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
4 skin-on arctic char fillets (about 5 oz. each), scaled
3 Tbs. olive oil
2 sprigs fresh rosemary, each about 3 inches long
1/2 cup pitted Kalamata olives
3 Tbs. roughly chopped fresh flat-leaf parsley
1 Tbs. balsamic vinegar
4 lemon wedges

You will also need:

medium saucepan, 12-inch nonstick skillet, slotted spatula

Preparation:

In a medium saucepan over high heat, bring the potatoes to a boil in enough salted water to cover them by 1 inch. Reduce the heat to a brisk simmer and cook until tender but not falling apart, about 5 minutes. Drain. Set aside.
Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. Heat 1-1/2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 3 minutes. Flip the fillets and cook until the fish is cooked through, an additional 2 to 3 minutes. With a slotted spatula, transfer the fish to a serving platter or plates.
Add the remaining 1-1/2 Tbs. oil to the pan and heat until shimmering. Add the potatoes and rosemary and cook, flipping occasionally, until the potatoes are tender, 3 to 4 minutes. Add the olives, parsley, balsamic, and a pinch of salt and pepper and stir gently to heat. Arrange the potato mixture around the fish. Serve garnished with the lemon wedges.

Cook's Notes:

Serve with Frisée and Grape Salad with Verjus and Blue Cheese.

Nutrition Information (per serving):

Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2; Protein (g): 33; Monounsaturated Fat (g): 11; Carbohydrates (g): 17; Polyunsaturated Fat (g): 1.5; Sodium (mg): 540; Cholesterol (mg): 0; Fiber (g): 2

from: finecooking.com

Loaded Twice Baked Potatoes

2013-04-16T02:14:00.000-07:00

Name: Loaded Twice Baked Potatoes

Active Time: 70 mins
Total Time: 60 mins
Yield: Makes 12 Servings

Ingredients:

6 large Russet Baking Potatoes
3 Tbsp butter
1/2 cup cream
1/3 cup sour cream
1/2 tsp salt
pepper to taste
12 oz. medium or mild cheddar cheese (about 3 cups)
Season salt
8-10 slices bacon, cooked and crumbled
6 green onions, chopped (chives work also)
1 recipe Ranch Dressing, recipe follows

Ranch Dressing

1 heaping Tbsp ranch seasoning mix
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup milk

You will also need:

oven, mixing bowl, baking sheet, mixing bowl, potato masher

Preparation:

Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake 400 degrees for 65-70 minutes, or until soft when squished (I don't ever preheat the oven, I don't think it's necessary).
Remove baked potatoes from oven (reduce oven temperature to 350 degrees), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it's shape. Place potato skins on a baking sheet.
Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt and pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 - 3 minutes (Note: if you like your potatoes any thinner just add a little bit of milk a few tablespoons at a time to reach desired consistency).
Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese. Sprinkle each potato with about 1/8 tsp season salt (you could do more or less to your taste) and fresh ground pepper to taste. Bake filled potatoes for 15 - 20 minutes (depending on how gooey or crisp you like your cheese).
Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve immediately.

Ranch Dressing

Combine all ingredients in a mixing bowl, mix well. Cover and let rest in refrigerator 1 hour.

from: cookingclassy.com

Boston Cream Pie

2013-04-16T01:34:00.004-07:00

Name: Boston Cream Pie

Active Time: 20 mins
Total Time: 30 mins
Yield: Makes 8-10 Servings

Ingredients:
Pastry Cream Filling Ingredients

3 egg yolks
1/4 cup sugar
2 TB cornstarch
1 1/2 cups milk
1 tsp vanilla

Sponge Cake Ingredients

2/3 cup sifted flour
3 eggs, separated
Dash of salt
2/3 cup sugar
1 tsp vanilla

Chocolate Glaze Ingredients

2 oz. Bittersweet or semisweet chocolate, good quality
1/4 cup hot water
2 TB unsalted butter, softened and cut in small pieces

You will also need:

oven, small bowl, hand beater, small glass bowl, microwave, serrated knife, springform pan, rubber spatula

Preparation:
Pastry Cream Filling

Mix sugar and cornstarch in a small bowl.
Beat egg yolks in a kettle, and then add the sugar/cornstarch and stir well. Gradually add the milk, stirring constantly. When it is blended, heat over medium burner, stirring constantly, until it is thick and boiling; this will take about 6-8 minutes. Stir in the vanilla. Pour into a bowl and cover with plastic wrap (the plastic wrap should touch the cream to prevent a skin from forming). Refrigerate while you make the cake.

Sponge Cake

Preheat oven to 350 degrees.
Sift the flour three times. Beat the egg yolks with a hand beater (or a fork) until thick and consistently yellow; set aside. Beat the egg whites until frothy, sprinkle in a dash of salt and beat until soft peaks form. Gradually beat in the sugar, about 2 TB at a time. Using a rubber spatula, fold the egg yolks into the beaten whites. Add flour gradually, sifting about 1/4 cup at a time over the surface, and gently folding it in. Pour into an ungreased 9” springform pan and bake about 30 minutes, until a toothpick comes out clean.
Cool on a rack for about 10 minutes, then use a knife around the edges of the pan. Remove side of pan and use knife to loosen bottom. Cool on a rack. Note: The cake may stick some to the sides and bottom; this is normal.

Chocolate Glaze

In a small glass bowl, melt chocolate in microwave, about 2 minutes. Stir until smooth and add hot water. Stir in butter one piece at a time. Let glaze sit until you’re ready to use it; it will thicken somewhat. (I make the glaze while the cake is baking.)

Assembling Boston Cream Pie

Using a large serrated knife (or other sharp knife) cut cake in half horizontally, creating two layers. Place bottom layer on cake plate. Stir the cooled filling and spread it on the cake. Make it a little higher in the middle and stop about 1/2 inch from the edge. Place other cake layer on top and press down gently. Spread glaze over top, letting it run down the sides a bit. May be eaten right away, but if you have time, chill it before serving. Cut into pie shaped wedges and enjoy! Cover any leftover pie and store in the refrigerator.

Cook's Notes:

Separating eggs isn’t hard, but you have to be careful.
When you cut the cake, use a knife that’s large enough to cut quickly and evenly. Even though sponge cakes are light, the cake is also surprisingly sturdy, so you should be able to lift it easily.
I like the contrast of the bittersweet glaze, but if you prefer a sweeter topping use the semisweet.
You’ll have three egg whites left from the pastry cream. What to do? You can freeze egg whites in a sealed container and use them later, or you can make Marvelous Maple Meringues

from: piechef.com

Blue Ribbon Blueberry Pie

2013-04-15T22:11:00.002-07:00

Name: Blue Ribbon Blueberry Pie

Active Time: 20 mins
Total Time: 30 mins
Yield: Makes 8 Servings

Ingredients:

8 ounces cream cheese
2 tablespoons milk
1 teaspoon + 1 tablespoon lemon juice
1 pastry shell (9 inches), baked
2 tablespoons cornstarch
1/4 cup water
4 cups fresh or frozen blueberries, divided
1/2 cup sugar

You will also need:

oven, small bowl, large saucepan

Preparation:

In a small bowl, beat the cream cheese, milk and 1 tsp lemon juice until smooth. Spread over the bottom of pastry shell.
In a large saucepan, combine the cornstarch, water and remaining 1 tble lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
Stir in sugar. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers.

from: sacchef.wordpress.com

Thick and Creamy Boston Clam Chowder

2013-04-15T21:53:00.003-07:00

Name: Thick and Creamy Boston Clam Chowder

Active Time: 20 mins
Total Time: 30 mins
Yield: Makes 4 Servings

Ingredients:

1/4 pound salt pork, minced (about 1 cup)
1 large onion, chopped
1/4 cup all-purpose flour
3 cups whole or lowfat milk
4 cups clam liquor, clam broth, bottled clam juice, or a combination
1 1/2 pounds all-purpose potatoes, peeled and diced (about 4 to 5 cups)
1 large bay leaf, broken in half
2 teaspoons dried thyme or 2 tablespoons chopped fresh
3 cups coarsely chopped hard-shell clams (see note)
2 cups half-and-half or light cream
Salt and fresh-ground black pepper
1 tablespoon unsalted butter

You will also need:

large kettle or soup pot, soup bowls

Preparation:

Cook the salt pork in a large kettle or soup pot over medium heat until the fat is rendered and the pork bits are crispy, about 10 minutes. Remove the pork with a slotted spoon to drain on paper towels, leaving the drippings in the pot.
Add the onion to the drippings and cook, stirring frequently, until it begins to soften, about 6 minutes. Sprinkle on the flour and cook, stirring, for 2 minutes. Add the milk and clam liquor, whisking until smooth. Add the potatoes, bay leaf, and dried thyme (if using dried) and cook, uncovered for 10 minutes, until the potatoes are almost tender. Add the clams and fresh thyme (if using fresh) and stir in the half-and-half. Continue to simmer until the potatoes are tender, about 5 more minutes. Season with salt and pepper to taste. Remove from the heat and let the chowder sit, partially covered, at cool room temperature for at least 1 hour, or refrigerate for up to 2 days. Reheat gently, discarding the bay leaf.
To serve, ladle the chowder into soup bowls, add a small square of butter, and stir to swirl in. Sprinkle with the reserved salt pork cracklings, if you like.

Cook's Notes:

You can buy chopped fresh clams from a fish market, or use 5 quarts of scrubbed hard-shell quahogs and steam them in a small amount of water in a large kettle until they open, 5 to 15 minutes, depending on size. Then scrape out the clam meat and chop or cut it with scissors into cranberry-sized pieces. Pour the cooking liquid into a glass measuring cup, let any mud settle, and pour off the clean broth to use in the chowder.

from: harvardcommonpress.com

Apple Walnut Pancakes

2013-04-15T21:33:00.001-07:00

Name: Apple Walnut Pancakes

Active Time: 20 mins
Total Time: 40 mins
Yield: Makes 5 Servings (14 -15 pancakes)

Ingredients:

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup quick-cooking oats
2 tablespoons ground flaxseed or wheat germ
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1½ cups 1% low-fat milk
1 large egg, beaten
1/4 cup low-fat vanilla yogurt
1 medium apple, peeled, cored and finely diced
1/2 cup walnuts, lightly toasted and coarsely chopped

You will also need:

large bowl, Whisker, large nonstick skillet or griddle, spatula

Preparation:

Whisk together the all-purpose flour, whole wheat flour, oats, flaxseed, baking powder, cinnamon, and salt in a large bowl.
In a separate bowl, whisk together the milk, egg, and yogurt until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the apple and walnuts until combined.
Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Adjust heat if the bottoms brown too quickly. Flip, flatten gently with a spatula and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

from: mealmakeovermoms.com

Earth Day Bars

2013-04-10T04:39:00.003-07:00

Name: Earth Day Bars

Active Time: Less than 20 mins
Total Time: Less than 45 mins
Yield: Makes 1-1/2 dozen 2- by 3-inch bars

Ingredients:

1 1/2 cups baking mix (we used Bisquick)
1 1/2 cups instant oats
1 cup packed brown sugar
1/2 cup softened butter
1 egg
1/2 teaspoon cinnamon
ADD-INS:
Coconut flakes
Chocolate chips
Chopped dried pineapple
Raisins
Chopped Brazil nuts

You will also need:

oven, large mixing bowl, wooden spoon, 9- by 13-inch pan

Preparation:

Heat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, oats, brown sugar, butter, egg, and cinnamon.
Stir the mix with a wooden spoon until you have a crumbly dough.
Next, customize your international treats by folding in 1 cup total of the add-ins of your choice.
Press the dough into an ungreased 9- by 13-inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown.
Allow them to cool for 10 minutes before cutting.

Cook's Notes:

Raisins: California, the only place in the United States that harvests the grapes used to make raisins, is the world's No. 1 supplier.
Pineapple: Thailand produces approximately 20 percent of the world's pineapple crop, surpassing the Hawaiian Islands.
Brazil nuts: The complex growing environment this tree crop requires prevents it from being grown on farms. Instead, it's harvested directly from the rain forests of Brazil, Peru, and other South American countries.
Chocolate: Africa's Ivory Coast is the largest producer of cocoa beans, the ingredient that gives chocolate its unique, irresistible flavor.
Coconut: The Philippines and Indonesia are the world's leading producers of copra, or coconut meat.

from: spoonful.com

Southern Green Beans

2013-04-10T04:26:00.000-07:00

Name: Southern Green Beans

Active Time: Less than 10 mins
Total Time: Less than 30 mins
Yield: Serves 8

Ingredients:

2 pounds fresh green beans
1 cup sliced fresh mushrooms
1/2 cup onions, diced
3 cloves garlic, minced
1/3 cup olive oil
18-ounce can water chestnuts, drained
1/2 teaspoon basil
1/2 teaspoon Italian seasoning
Salt and pepper to taste

You will also need:

saucepan

Preparation:

Wash and trim the beans, then cut them in half.
Place the beans in a saucepan with enough water to cover them.
Bring the water to a boil, then reduce the heat and simmer the beans for 8 minutes or until just barely tender.
Drain the beans and immediately rinse them in cold water (to stop the cooking process), then set them aside. Sauté the mushrooms, onions, and garlic in the olive oil until tender (about 5 minutes).
Add the water chestnuts, basil, seasoning, and salt and pepper.
Stir in the green beans and cook until heated through.

from: spoonful.com

Ladybugs on a Stick

2013-04-10T04:14:00.000-07:00

Name: Ladybugs on a Stick

Active Time: Less than 10 mins
Total Time: Less than 30 mins
Yield: Serves 2 to 4

Ingredients:

Red grapes
Strawberries
Mini chocolate chips
Honeydew melon

You will also need:

skewer, toothpick

Preparation:

For each one, push half of a red grape onto a trimmed wooden skewer for the head.
Next, push on a hulled strawberry body and score the back to create wings.
For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit.
Arrange the skewers on a honeydew melon half.

from: spoonful.com