24 large asparagus spears (about 2 pounds), trimmed
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Optional:
Balsamic vinegar
Parmesan
Heat oven to 400 F. Arrange asparagus spears in a single layer on a large, rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18 to 20 minutes.
Transfer asparagus to a platter. If desired, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
Serves 4.
From Epicurious
Saturday, June 6, 2015
Yukon Gold and Sweet Potato Home Fries
2 tablespoons olive oil
From The Candle Cafe Cookbook via Epicurious
1 onion, chopped
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 to 5 Yukon Gold potatoes, peeled and cut into 1-inch dice
1 sweet potato, peeled and cut into 1-inch dice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt
Freshly ground black pepper
In a saute pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.
Serves 4 to 6.
From The Candle Cafe Cookbook via Epicurious
Fluffy Oven-Scrambled Eggs
1/4 cup butter, melted
12 large eggs
3/4 teaspoon salt
Freshly ground black pepper
1 1/4 cups milk, half-and-half, or mixture of milk and cream (reduce liquid slightly for firmer eggs)
Optional:
For cheesy eggs, 3/4 cup cheddar cheese
For chive-y eggs, snipped chives
Heat oven to 350° F.
Pour the melted butter into an approximately 8 x 11-inch glass baking pan.
In a bowl, whisk together the eggs and seasonings until smooth and well-blended. Gradually whisk in the milk or half-and-half. Mix in cheese or chives, if using. Pour egg mixture into the baking pan.
Bake uncovered for 10 minutes.
Remove the pan from the oven, then stir the eggs. Return to the oven and bake for another 15 to 20 minutes, or until the eggs are just set. (To ensure soft, fluffy eggs, do not overcook, as the eggs will continue to cook after removing from the oven.)
Serve immediately.
Serves 6. Recipe can be doubled to serve 12.
From Food.com
12 large eggs
3/4 teaspoon salt
Freshly ground black pepper
1 1/4 cups milk, half-and-half, or mixture of milk and cream (reduce liquid slightly for firmer eggs)
Optional:
For cheesy eggs, 3/4 cup cheddar cheese
For chive-y eggs, snipped chives
Heat oven to 350° F.
Pour the melted butter into an approximately 8 x 11-inch glass baking pan.
In a bowl, whisk together the eggs and seasonings until smooth and well-blended. Gradually whisk in the milk or half-and-half. Mix in cheese or chives, if using. Pour egg mixture into the baking pan.
Bake uncovered for 10 minutes.
Remove the pan from the oven, then stir the eggs. Return to the oven and bake for another 15 to 20 minutes, or until the eggs are just set. (To ensure soft, fluffy eggs, do not overcook, as the eggs will continue to cook after removing from the oven.)
Serve immediately.
Serves 6. Recipe can be doubled to serve 12.
From Food.com
Not-So-Classic Challah
1/2 cup (113 g) lukewarm water
6 tablespoons (74 g) vegetable oil
1/4 cup (85 g) maple syrup or honey
2 large eggs
4 cups (482 g) unbleached all-purpose flour
1 1/2 teaspoons salt
1 tablespoon instant yeast
Glaze:
1 large egg beaten with 1 tablespoon cold water
Combine all the dough ingredients and mix and knead by hand, mixer, or bread machine until you have a soft, smooth dough.
Allow the dough to rise, covered, for about 2 hours, or until it is puffy and nearly doubled in bulk.
Gently deflate the dough and transfer to a lightly greased work surface. Shape dough into a loaf and place in a lightly greased loaf pan. Cover the pan loosely with lightly greased plastic wrap and allow to rise for about 60 minutes, or until it has crowned about 1" over the rim of the pan. Towards the end of the rising time, heat the oven to 375° F.
Whisk together the egg and water and brush the glaze over the risen loaf.
Place the pan in the oven and bake for 20 minutes. Tent the pan loosely with aluminum foil and bake for an additional 25 minutes, or until the loaf is golden brown.
Makes 1 loaf.
From King Arthur Flour (Classic Challah recipe), with a few changes
6 tablespoons (74 g) vegetable oil
1/4 cup (85 g) maple syrup or honey
2 large eggs
4 cups (482 g) unbleached all-purpose flour
1 1/2 teaspoons salt
1 tablespoon instant yeast
Glaze:
1 large egg beaten with 1 tablespoon cold water
Combine all the dough ingredients and mix and knead by hand, mixer, or bread machine until you have a soft, smooth dough.
Allow the dough to rise, covered, for about 2 hours, or until it is puffy and nearly doubled in bulk.
Gently deflate the dough and transfer to a lightly greased work surface. Shape dough into a loaf and place in a lightly greased loaf pan. Cover the pan loosely with lightly greased plastic wrap and allow to rise for about 60 minutes, or until it has crowned about 1" over the rim of the pan. Towards the end of the rising time, heat the oven to 375° F.
Whisk together the egg and water and brush the glaze over the risen loaf.
Place the pan in the oven and bake for 20 minutes. Tent the pan loosely with aluminum foil and bake for an additional 25 minutes, or until the loaf is golden brown.
Makes 1 loaf.
From King Arthur Flour (Classic Challah recipe), with a few changes
Blueberry Mint Lemonade
Blueberry syrup
Mint syrup
Freshly-squeezed lemon juice from about 10-12 lemons
Water to taste, starting with 8 cups
Mix syrups, lemon juice, and water. Continue adding water to taste.
Mint syrup
Freshly-squeezed lemon juice from about 10-12 lemons
Water to taste, starting with 8 cups
Mix syrups, lemon juice, and water. Continue adding water to taste.
Mint Syrup
1 cup water
1 cup sugar
1 cup mint leaves (or basil leaves, or 1 cup mint leaves plus 1 cup basil leaves)
From Food and Wine, with changes
1 cup sugar
1 cup mint leaves (or basil leaves, or 1 cup mint leaves plus 1 cup basil leaves)
In a medium saucepan, simmer water with sugar
until the sugar is dissolved. Add leaves and let steep for 1
hour.
Strain and discard the leaves. Let the syrup cool
completely.
Makes 1 cup.
From Food and Wine, with changes
Blueberry Syrup
20 ounces fresh (or frozen) blueberries (approximately 4 cups), rinsed and drained
2 cups water
7 ounces sugar
1 lime or lemon, juiced
Place the blueberries and the water into a medium saucepan set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp.
Return the blueberry juice to the saucepan along with the sugar and lime or lemon juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
Makes about 3 cups.
From Alton Brown via the Food Network
2 cups water
7 ounces sugar
1 lime or lemon, juiced
Place the blueberries and the water into a medium saucepan set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp.
Return the blueberry juice to the saucepan along with the sugar and lime or lemon juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
Makes about 3 cups.
From Alton Brown via the Food Network
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