March 9th, 2010
1 1/4 lbs unpeeled potatoes, 1/4″ dice
8 oz turkey breakfast sausage (sweet Italian sausage works too)
2 Tbsp olive oil
1/4 cup red onion, minced
1/2 red bell pepper, diced
2 scallions, thinly sliced
4 garlic cloves, minced
1 Tbsp parsley, minced
1/2 tsp oregano
1/2 tsp paprika
salt and pepper, to taste (about 1 tsp)
1/4 cup grated Asiago or Parmigiana cheese
2 Tbsp white vinegar
2 quarts water
4 eggs
Place diced potatoes in a saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
In a large skillet, brown sausage over medium heat, stirring to break up meat. Transfer sausage to a plate lined with paper towels to drain, set aside.
Drain skillet and add olive oil returning pan to heat. Add onions and peppers to pan. Saute for about 4 minutes, until onions are translucent. Add green onions, garlic, and potatoes and gently stir mixture. Cover and cook for 5 minutes until golden crust forms on potatoes.
Stir in parsley, oregano, paprika, salt & pepper (to taste). Cover and cook an additional 5 minutes. Remove lid and stir in cooked sausage. Continue cooking, if necessary, until potatoes are fork tender. Sprinkle with grated cheese.
In a large pot, combine vinegar with 2 quarts of water and bring to a rolling boil. Reduce heat to a bare simmer. Crack an egg into a small bowl or serving spoon and very gently slide the egg into the simmering water. Repeat for each remaining egg being careful to keep each egg separate. Poach for 2 minutes. Remove each egg with a slotted spoon, serve over hash and season with salt & pepper.
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February 23rd, 2010
1/3 cup sugar
1 tablespoon water
Cooking spray
1/2 cup sugar
2 large eggs
2 large egg whites
1 1/2 cups 2% low-fat milk
1 cup evaporated skim milk
3 tablespoons amaretto or 1 tablespoon vanilla extract for plain
Mint sprigs (optional)
Preheat oven to 325°. Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.
Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Add amaretto or vanilla and mix thoroughly. Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.
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February 23rd, 2010
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and cook 1 1/2 minutes. Remove from heat and stir in peanut butter, oats, and vanilla. Drop spoonfuls onto wax paper and let cool until hardened.
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February 23rd, 2010
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies, divided
1/2 cup powdered sugar (optional)
2 1/2 teaspoons milk (optional)
1/2 cup semisweet chocolate morsels, melted (optional)
Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.
Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
Shape dough into 1 1/2″ balls; place on parchment paper-lined baking sheets. Makes 2 1/2 dozen cookies. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.
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February 23rd, 2010
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light-colored corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.
Preheat oven to 350°.
Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack. Makes 2 dozen cookies.
Notes: Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee to echo the espresso.
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November 29th, 2009
pork tenderloin (about 2 pounds), trimmed
1/2 cup chopped shallots
1/2 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
1 Tbsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
2 garlic cloves, minced
2 tsp salt
2 tsp pepper
1 Tbsp olive oil
Prepare grill to medium heat. Combine shallots, cheese, walnuts, garlic, rosemary and thyme, set aside. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Season both sides of tenderloin with salt and pepper. Spread cheese mixture evenly down the length of each tenderloin. Tightly roll up each tenderloin, starting with long side; secure pork at 1-inch intervals with twine. Spread 1 Tbsp of olive oil evenly over the outside of each roulade. Grill over medium heat for 25 minutes or until a thermometer registers 155°, turning after 12 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.
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November 29th, 2009
1.5 pounds russet potatoes
1/4 cup milk
2 oz. butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg yolk (optional)
1/4 cup shredded cheddar cheese (optional)
2 Tbsp canola oil
1 cup chopped onion
2 carrots, peeled and diced small
3 cloves garlic, minced
3/4 pound ground lamb
3/4 pound ground beef
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp all-purpose flour
1 Tbsp tomato paste
1 cup chicken broth
2 tsp Worcestershire sauce
1 Tbsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the milk and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the milk, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Heat 1 Tbsp of oil in a 12-inch saute pan over medium high heat. Add the meat and cook until thoroughly browned. Place in a colander and drain fat. Return pan to heat and add 1 Tbsp of oil. Saute the onion and carrot until they begin to take on color, about 3 to 4 minutes. Add the garlic and cook 30 seconds to a minute, season vegetables with salt and pepper. Return the browned meat to the pan then sprinkle with flour and toss to coat, cook for another 1 minute. Add tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil then reduce heat to low, cover, and simmer fro 10 to 12 minutes, or until the sauce thickens.
Add the corn and peas to the meat mixture and spread evenly into an 11 by 7-inch baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Sprinkle the cheddar cheese on top. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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August 22nd, 2009
3/4 cup butter, at room temperature
8 ounces almond paste (about 1 cup)
2/3 cup sugar
2 large eggs
2 teaspoons almond extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup finely chopped almonds
In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar until very smooth. Beat in eggs and almond extract until well blended, scraping down sides of bowl as needed.
In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until well blended. Chill dough 1-2 hours.
Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat. Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.
Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
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August 22nd, 2009
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
Preheat oven to 375°. Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
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July 5th, 2009
2 tsp canola oil
1 medium onion, chopped
1 pork tenderloin (about 1.5 lbs), trimmed and cut into 1-inch pieces
1 Tbsp garam masala
1 tsp garlic powder
1 tsp ground mustard seeds
2 tsp fresh ginger, grated
1 tsp salt
1/2 tsp ground red pepper
1/2 cup less-sodium chicken broth
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 Tbsp fresh cilantro, chopped
1 Tbsp red wine vinegar
Combine pork, garam masala, garlic powder, ground mustard, ginger, and salt; set aside for at least 30 minutes for spice rub to penetrate.
Heat oil in a large cast iron skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Add pork mixture to pan; sauté for 5-8 minutes or until lightly browned.
Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally, until sauce reduces. Remove from heat; stir in cilantro and vinegar. Serve over brown basmati rice or couscous.
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