FOOD PORN

Avocado Chimichurri Bruschetta

ricotta pancakes with maple butter

i don’t know about you but my ass is making these this weekend. head over to brooklyn and join me!

serves 6

PANCAKES

2 cups ricotta

1/2 cup milk

4 eggs, seperated

1 tablespoon sugar

1 cup all purpose flower

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon lemon zest

butter for the pan

blueberries, for serving

MAPLE BUTTER

1/4 cup maple syrup

1/2 teaspoon almond extract (or to taste)

1. Make the maple butter first: dump the softened butter into a bowl, add the maple syrup, and mash together thoroughly with a fork. Add the almond extract and continue mixing until everything is combined. Scrape into a small bowl and set aside or refrigerate if not using within the hour.

2. Onto the hotcakes: Whisk together the ricotta, milk, egg yolks, and sugar. Sprinkle over with the flour, baking powder, and salt, and mix until just combined. Stir in the lemon zest.

3. In a separate bowl, whisk the egg whites for as long as your forearms will let you, through the foamy stage until they start to form peaks (you can use a mixer for this, but for me, breakfast and electronics don’t mix). Gently fold the egg whites into the ricotta mixture. Add a little milk if the batter looks dry - this will depend largely on the quality and freshness of your ricotta.

4. Melt a knob of butter in a large skillet over medium heat. Plop in about two tablespoons of batter per hotcake and cook for two minutes, until the undersides are golden, adjusting the heat as necessary. Flip and cook another two minutes or so, until cooked through, and remove to a plate. Continue until you have a pile of hotcakes. Serve with a dollop of maple butter and a handful of blueberries.

chunky artichoke and chickpea salad

just came across this and thought about how amazing this would be at a cookout or on a sunny afternoon. i’m considering making this with either non-fat greek yogurt or wholesoy’s new plain unsweetened soy yogurt instead of the vegan mayo!

Serves 6

Pulse all ingredients in food processor until chunky. Season with salt and pepper, if desired. Chill at least 30 minutes, or overnight.

roasted lemon chutney

jazz up some snacks for a small get together! this is a sure fire winner for a citrus lover.

INGREDIENTS:

1/4 cup / 1 oz / 30g finely chopped shallots
3 small lemons (4 to 5 oz each)
1/4 cup / 60 ml extra-virgin olive oil, plus more for brushing
1 tablespoon honey, plus more to taste
kosher or sea salt and freshly ground black pepper
2 tablespoons chopped basil or mint

DIRECTIONS:

Heat the oven to 400F / 205C with a rack in the center. Line a baking sheet with parchment paper or a silicon mat.

Soak the shallots in a small bowl of cold water to reduce their strength a bit.

Set one of the lemons aside to use later. Slice about 1/4-inch off both ends of the remaining lemons and discard (this part is mostly pith which can make the chutney too bitter). Slice the lemons into 1/2-inch-thick rounds (see photo), and use the tip of a knife to remove any seeds. Arrange the lemons on the baking sheet and brush with a bit of olive oil. Turn and coat the second side with oil.

Roast the lemons, turning every 10 minutes, until they are very tender with just a few spots of brown, 20 to 25 minutes. Don’t let the lemons crisp, and keep an eye on the bottoms, which tend to brown before the tops. Set aside until cool enough to handle.

Transfer the lemons to a food processor fitted with the chopping blade. If there are any juices (not burned or blackened) on the baking sheet, add these. Molly notes there frequently aren’t any, which was my experience as well. Drain the shallots, shaking off any excess water, and add to the processor. Add the honey and pulse several times until the lemons are coarsely chopped. Add the juice from half the remaining lemon and the 1/4 cup / 60 ml of olive oil. Continue pulsing until the chutney is fairly smooth and creamy, with just a few lemon chunks. Season generously with salt and pepper and more lemon juice or honey to taste. Keep tweaking until it really tastes great to you. For example, if it’s too tart for you, just keep sweetening a bit at a time. Transfer to a small bowl and let sit for at least 2 hours to let the flavors meld. Just before serving stir in the fresh basil or mint, taste, make any final adjustments, and serve at room temperature.

Makes about 1 1/2 cups.

NOTE: Use whole lemons here, you’re going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don’t have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered.

macaroni salad re-vamped

it’s getting warm out, and with warmth comes cook-outs. try out this really tasty take on traditional macaroni salad.

INGREDIENTS:

1 pound elbow macaroni

1/4 cup / 60 ml extra virgin olive oil

4 cups thinly sliced green onions {~3-4 bunches}

3 medium cloves garlic, chopped

fine grain sea salt

lots of freshly ground black pepper

zest and juice of one lemon

1/3 cup / 2 oz grated Parmesan4 big handfuls arugula
1 large apple, diced

DIRECTIONS:

Cook the macaroni in a large pot of well-salted water per package instructions. Set aside at least 1/2 cup / 120ml pasta water. Then drain pasta and set aside.

In the meantime, heat the olive oil in a large skillet until hot. Add most of the green onions, all of the garlic, and a pinch of salt. Cook until the onions soften, and the garlic begins to take on some color, about 4 minutes. Remove from heat and let cool for a couple minutes.

Use a hand blender or food processor to puree the green onion mixture along with 3/4 teaspoon salt, 1/4 teaspoon black pepper, zest of the lemon, half the lemon juice, and the reserved pasta water. Puree and taste. The green onion flavor should be assertive. Stir in the Parmesan.

Combine the macaroni with the green onion sauce in a large bowl. Toss well. Add the arugula and most of the apple and toss again. Taste, and add more pepper, salt, or lemon juice if needed. Serve topped with the remaining apple and green onion.

Makes enough for a crowd or potluck.

Prep time: 10 min - Cook time: 10 min

raspberry lime rickey

there’s is nothing better when the season changes than a raspberry lime rickey! check out the recipe for non-alcoholic and alcoholic below.

• 12 ounces raspberry syrup (such as Torani brand)
• juice of 8 large limes
• 32 ounces chilled club soda
• lime wedges

Preparation

1. Fill a large pitcher or 8 highball glasses with ice.
2. Pour 12 oz. raspberry syrup (such as Torani brand) and juice of 8 large limes over ice, then top with 32 oz. chilled club soda.
3. Stir to mix, and garnish with lime wedges. (For a grown-up version, add 1 oz. gin or vodka to each glass.) Serves 8.

chicken with goat cheese & thyme

for the chicken lovers out there!

SERVES: 4 

• 1 1/2 teaspoon olive oil
• 1 1/3 cup thinly sliced shallots and vidalia onions (About 4 large shallots and 1/2 vidalia onion)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 ounces crumbled goat cheese
• 1 tablespoon fat-free milk
• 2 teaspoons chopped fresh thyme
• 2 pieces skinless, boneless chicken breast halves (Cut them in half lengthwise and pound them out to make 4 pieces)
• salt and pepper to taste
• 1 cup fat-free, less-sodium chicken broth

1. Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook another 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.
2. Cut chicken breasts in half lengthwise, and pound out until thin. Place a spoonful of goat cheese mixture in the middle of each chicken piece. Roll up and secure with kitchen twine. (I use twine a lot in the kitchen, but it definitely takes some practice!!!) Sprinkle chicken bundles evenly with salt and pepper.
3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan and sauté for 5 minutes. Turn chicken and cover. Reduce heat, and cook 10 minutes or until chicken is done.
4. Remove chicken from pan and let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken. Enjoy!

gluten-free eggnog teacake

you had me at eggnog.

Makes Makes three 5 x 3—inch loaves. Eggnog Teacakes:

• 1/3 cup dried currents
• 1 tablespoon dark rum
• 1 2/3 cup Brown Rice Flour Mix *
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• pinches cinnamon (generous pinch)
• pinches allspice (generous pinch)
• 2 large eggs
• 2/3 cups granulated sugar
• 1/2 cup canola oil
• 1/2 cup fresh eggnog (lowfat can be used)
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350ºF. Position rack in center of oven. Grease three 5 x 3—inch loaf pans with cooking spray.
2. Mix flour, baking powder, xanthan gum, salt, ground nutmeg, cinnamon and allspice in medium bowl. Set aside.
3. Beat eggs in large bowl of electric mixer until lemon colored. Slowly add sugar a little at a time, and beat until mixture turns pale yellow and thick. Add flour mixture, oil, eggnog and vanilla, scrape sides and bottom of bowl, then mix at low speed for 1 more minute.
4. Pour batter into prepared. Place in center of oven and bake 35–40 minutes for small loaves, or until knife inserted in center comes out clean. Cool bread for 8 minutes on a rack and then remove from pans.
5. Arrange loaves so they aren’t touching on the rack and place rack over a piece of wax paper. Brush top and sides with prepared Frosted Rum Glaze. Cool com-pletely on rack before serving or wrapping for storage. Serve at room temperature.
6. Store bread covered tightly with plastic wrap in refrigerator for up to five days. Can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking.
7. *Brown Rice Flour Mix (makes 3 cups) 2 cups extra finely ground brown rice flour* 2/3 cups potato starch (not potato flour) 1/3 cup tapioca flour (also called tapioca starch) Authentic Foods makes the best extra finely ground brown rice flour. Bob’s Red Mill is second.

Frosted Rum Glaze:

• 1/2 cup granulated sugar
• 2 tablespoons dark rum
• 1 tablespoon boiling water

1. 1. Combine sugar, dark rum and boiling water in a small (microwave proof) bowl; stir until well combined. Use immediately. If the glaze gets too firm, rewarm very slightly in microwave The sugar crystals should not melt completely because the glaze is supposed to appear frosted.

lemon olive oil banana bread

what a great twist on a traditional snack and breakfast bread. experiment and let me know how yours turned out!

SERVES: 10

1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
 
For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners’ sugar
4 teaspoons freshly squeezed lemon juice

Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it. So the minute you’re in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

(Source: amazon.com)

mulled wine

mulled wine or glühwein in german is a most delicious addition to any wintery occasion. i was first introduced to it by a good friend and was hooked ever since. obviously this recipe is open to all sorts of interpretation. so experiment and enjoy!

• 1 bottle of dry red wine
• 1 lemon, sliced
• 3 oranges, sliced
• 6 sticks of cinnamon
• 8-10 cloves
• 3 tablespoons of sugar
• 3-5 anis (whole)
• optional ingredients: cardamom, nutmeg (to taste), 1 cup of brandy

• Pour the red wine into a large pot and begin heating over low heat (don’t boil).
• Add cinnamon, cloves, sugar, and anis (and optional ingredients to taste).
• Heat thouroughly, then add the sliced oranges and lemon.
• Simmer the mixture about 45 minutes over low heat (make sure not to boil the wine).
• Have a try and add more sugar if you want to; then strain and serve the drink hot in prewarmed glasses or mugs.
• Garnish with orange slices or a cinnamon stick and enjoy your traditional German mulled wine.

super scrambled eggs

i don’t know about you, but i almost O.D. on eggs during the weekend because i have time to slow down and create. this recipe i have yet to try but i have a feeling it’s amazing.

Serves 2-3, but feel free to double, or triple the recipe for larger get-togethers.

3 large eggs
2 large egg yolks
scant tablespoon butter
fine grain sea salt

Oregano Pesto

3/4 cup extra-virgin olive oil
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 large garlic clove
1/4 teaspoon fine grain sea salt, plus more to taste.

toasted sunflower seeds, (optional)

Whisk the eggs, yolks, and a good pinch of salt until combined. Set aside while you make the oregano pesto by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed.

To cook the eggs, melt the butter in a large, heavy bottomed skillet over medium heat until it starts to foam. Add the eggs and stir gently with a spatula. Continue stirring, folding up the cooked egg from the bottom of the pan until the eggs are nearly set - remember they will continue to cook a bit after you turn them out of the skillet. Season with more salt (and pepper, if you like) to taste, and serve drizzled with pesto and a sprinkling of seeds.

(Source: seriouseats.com)

roasted winter squash salad

i love squash all shapes, kinds, and sizes. this is a light healthy salad that is filling and great eye candy for people who are health nuts. experiment with other types of winter squash!

SERVES: 6

1 pound / 450 g roasted winter squash*, cut into 1-inch / 2.5-cm chunks, skin removed

4 celery stalks (with leaves if possible), diced
1/ 2 medium red onion, finely chopped
2 big handfuls toasted walnuts, chopped
1/4 cup dried currants / dried figs

2/3 cup / 160 ml beer (something along the lines of Anchor Steam)
2 teaspoons Dijon-style mustard
2 tablespoons cider vinegar
3 tablespoons olive oil
1 1/2 teaspoon honey or brown sugar
1/4 teaspoon fine grain sea salt

If you haven’t already roasted your squash, start there*.

In the meantime, make the dressing by whisking together the beer, mustard, vinegar, olive oil, honey, and salt. Taste, adjust with more sugar or salt if needed, and set aside.

Toss the squash in a large bowl with about a third of the dressing. Let it sit for a minute or two, add more dressing, and most of the celery, red onions, walnuts, and currants. Toss again. You’ll likely have dressing left over, but this is a salad you should overdress in the beginning - the squash really drinks it up. Also, taste for seasoning at this point and add more salt if needed. Sprinkle with the remaining celery, red onions, walnuts, and currants, and enjoy. Let sit at least 5-10 minutes and serve.

*Toss 1 1/2 inch thick slabs of (de-seeded) squash with a few gluts of olive oil, a sprinkling of salt, and 1 teaspoon chopped rosemary in the top third of a 425F / 220C oven until completely tender, about 15-20 minutes. Remove and let sit until cool enough to handle. For this recipe, slice into 1-inch / 2.5 cm chunks, leaving the skin behind.

(Source: 101 Cookbooks http)

sea salt baked potatoes

i don’t know about you, but i love potatoes! all kinds all colors! this is a super quick recipe and offers a nice spin on this side dish staple.

2 large baking potatoes
flaky sea salt
butter or olive oil
2 large handfuls of arugula

dressing:
1 tablespoon Champagne or tarragon vinegar
1 teaspoon Dijon mustard
a egg yolk
a scant 1/2 cup / 100 ml olive oil
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice

Preheat your oven to 400F / 200C degrees. Scrub the potatoes, prick them all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller spuds.

While the potatoes are baking, make the dressing. Whisk the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt. Then whisk in the cheese, and finally the lemon juice. Taste, make any adjustments, and set aside.

Slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up, and you can begin to spoon out a bit of the potato filling. Add a pat of butter/olive oil to each potato, or a splash of the dressing and a bit of salt. Toss the arugula with a generous amount of the dressing, and then pile it into the potatoes. You’ll likely have some leftover dressing to enjoy as needed with the salad and skins.

healthy mac & cheese

i felt it was only fair and right to post a healthy alternative to martha’s amazing artery clogging cheese fest. i’ve made this a few times and you would never know there was pureed winter squash in it!

SERVES: 8

Ingredients

• Cooking spray
• 1 pound elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups 1 percent lowfat milk
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterrey Jack cheese, grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons unseasoned bread crumbs
• 2 tablespoons grated Parmesan
• 1 teaspoon olive oil
  

Directions

martha stewart’s mac & cheese

one of the BEST macaroni & cheese recipes ever. also so good you may feel your heart stop. this is definitely not a weekly or even monthly dish, but i would say “special occasion.”

Serves 12 

• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
• 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
• 1 pound elbow macaroni (or other small pasta shape)

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.
2. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.
3. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it’s not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.