~ jan
1/2 cup olive oil
6 tablespoons apple cider vinegar
1/4 cup honey
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil (I omitted this)
1 large clove garlic, crushed/finely minced
1/2 teaspoon salt
pepper, to taste
Whisk all together or buzz with an immersion blender.
A tried-and-true totally great salad!!!!! If the measurements seem a bit odd, it's because I had to cut it down from a gallon recipe of a top-notch, great restaurant in town.This lady got down on her knees and begged for this recipe.
Ingredients:
● 2/3 Cup 100% maple syrup (the real thing)
● 2-1/2 tsp. Dijon mustard
● 1/3 tsp. maple extract (imitation maple flavor)
● 1/3 cup distilled white vinegar
● 1 tsp. kosher salt
● 1/5 tsp. cayenne pepper
● 1/2 tsp. minced fresh thyme
● 3-3/4 tsp. minced shallot
● 2/3 cup olive oil or olive oil blend
Directions:
Blend all ingredients well except oil. Then whisk in oil slowly to emulsify. (Best made the morning of, or the night before to blend flavors.) Toss well with:
Romaine lettuce
Mixed baby greens
Ripe pears (Anjou are nice) cut bite-size
Candied pecans
Plate greens. Dribble a squeeze of fresh lemon juice over each serving (this is an important step) and top with a little sprinkle of bleu cheese crumbles. Add more candied pecans if needed.
Source: Finer Kitchen Forums
* 4 cups ripe peach slices
* 2 tbs.+ 1 tsp all-purpose flour
* 2/3 cup sugar
* 1 teaspoon fresh lemon juice
* 9-inch unbaked pie shell
* 1/2 cup firmly packed brown sugar
* 1/4 cup all-purpose flour
* 3 tablespoons cold butter
* 1/2 cup chopped pecans
Preheat oven to 425°F.
Prepare the praline topping by combining the brown sugar and 1/4 cup flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
Combine the sliced peaches, 2 tablespoons flour, 2/3 cup sugar and lemon juice, and pour into pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches.
Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.
3 scoops vanilla ice cream (they use Laboratorio del Gelato)
1 tablespoon whole milk
1 large dollop, er, Woodstock Water Buffalo Milk yogurt (For the 300 million of you that can't pick water buffalo milk yogurt at your corner store, feel free to use a substitute yogurt--it's just there to add a little more liquid and balance out the sweetness of the ice cream a bit)
5 Kraft Jumbo Jet-Puffed marshmallows
Whipped cream
1) Toast marshmallows under a broiler, or, if you're frisky, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "doughnut"--when you see the shake holding to the sides of the blender with a hollow core.
3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
5) Repeat if necessary. And it will probably be necessary.
Another recipe from The Best Food I Ever Ate. This time it’s S’mores from Luna Park Restaurant. The chef makes his own graham crackers, fudge sauce and toasts the marshmallows. This recipe is for the kid in all of us…
Graham Crackers
Blend together in a kitchenaid fitted paddle:
½ C Sugar
1 C brown sugar
1 C pastry or all purpose flour
2 C graham flour
½ tsp. Baking powder
pinch salt
Add, and paddle at med speed until resembles sand:
½ C shortening
Stir together, and add the following:
½ tsp vanilla extract
½ C (or more, as needed) whole milk
Blend until comes together, do not over mix. Portion onto sheets of parchment paper, top with second sheet, and roll very thin, approx. 1/16” thick. Remove top sheet. Bake in a 375-degree oven, scoring halfway through baking with a pizza cutter. Finish until golden brown. Cool completely, and store in an airtight container.
Hot Fudge
Stir together:
5 oz unsweetened cocoa
6 oz brown sugar
6 oz sugar
Bring to a boil:
1 ¼ C Heavy cream
8 oz butter
pinch salt
Pour over dry ingredients, return to low heat, and whisk until smooth
Toast a ramekin of miniature marshmallows in a 400 degree oven until melted and toasty brown -
Serve in individual bowls so everyone can make their own s’mores.. Enjoy!
by Johanne Killeen and George Germon
of Al Forno Restaurant, Providence, RI
Makes 4 tarts
Another favorite recipe from Food TV’s, “The Best Thing I Ever Ate” – this one is for Dilly, she and hubby are our apple lovers, well, John, too. Anyway, I saw this recipe on the show and the people eating it were totally orgasmic, so it must be good!!! Right??
Because these tarts are less bothersome to make than a pie — they take all of 30 minutes to make once you have the dough prepared — you can file them under easy-to-make. I bake them for weeknight dinners, brunches, picnics, even late-night snacks.—David Leite
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water
2 tablespoons sugar mixed with 2 teaspoons freshly grated ginger
2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
2 tablespoons sugar
1 tablespoon unsalted butter, quartered
Vanilla ice cream, optional
Methodomg,
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.
2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.
3. Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.
4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.
5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.
This is quite possibly the most amazing, fantastic pecan pie yet, girlfriends. I was watching FoodTV, and chefs were talking about their very favorite desserts. One of them was this recipe, from Brigsten’s Restaurant in New Orleans. I was intrigued because it was made with roasted ground pecans in the filling.
So I went online, sure enough, I found not only the recipe, but a video from the Chef, himself! Is this cool or what???
It looks identical to the one they showed on television, except they served it with a caramel sauce, instead of whipped cream, which would take it still to another level. So I’ll try and find a caramel sauce, but in the meantime I couldn’t wait to post this.
Frank Brigsten is amazing in this video. I think I’m in love! He’s so calm, and explains things so well, he makes it look so simple.
It’s not exactly pecan pie season, but this looks like a keeper for sure. I’ll be trying it this fall.
Take time to watch the video, it’s so worth it…
Link to Pecan Pie with Fresh Whipped Cream Video
If you don’t have a current version of Adobe Flash Player, you will need to download it to access the video. It’s worth the trouble, though, pinkie swear. ~ jan
And here is the recipe…
Serves: 8
Cooking Time: 2 hours
For the Dough
* 1 cup all-purpose white flour
* 1/2 tsp salt
* 7 tbsp cold unsalted butter, grated
* 1/4 cup ice water
For the Filling
* 1/2 cup darkly roasted pecans, ground
* 3 eggs
* 1 cup granulated white sugar
* 1 cup dark corn syrup
* 2 tbsp melted unsalted butter
* 1-1/2 tsp pure vanilla extract
* 1/8 tsp salt
* 1 cup medium pecan pieces
For the Whipped Cream
* 1 cup high quality cream
* 1/4 cup granulated sugar
* 1/4 tsp vanilla extract
Special Equipment
* hand grater
* 10" pie pan
How-to
Preheat oven to 350 degrees
Make the Dough
1. To make the dough, sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
2. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
3. Add the ice water and blend well until thoroughly incorporated. Be careful not to overwork the dough. Form the dough into a ball and place it on a lightly floured cutting board
4. Roll out the dough, adding flour as necessary, to 1/8" thickness. Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
5. Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use
Make the Filling
1. In a mixing bowl, add the eggs and whisk until frothy, about 1 minute
2. Add the sugar and whisk for 1 minute
3. Add the corn syrup, melted butter, vanilla, 1/8 tsp of salt, and the ground roasted pecans. Whisk until well blended. Stir in the pecan pieces and blend well
Bake the Pecan Pie
1. Pour the filling into the pie shell. Bake at 350 degrees for 40 minutes. Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
2. Remove from oven and cool at room temperature for at least 1 hour before serving
Make the Whipped Cream
1. Have a stainless still bowl chilled in the refrigerator
2. Whisk together cream, sugar & vanilla to stiff peaks
The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.
4 servings
Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
Melanie Barnard, Cooking Light, AUGUST 2006
Makes 4 servings
1. Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
2. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
3. Stir together mayonnaise and next 5 ingredients in a large bowl.
4. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 (3- to 3 1/2-inch) patties.
5. Melt 3 Tbsp. butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aïoli.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.
Sherry Little, Sherwood, Arkansas, Southern Living, JANUARY 2008
