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Recipes
Granola
By recepti
Total Time: 45 min Prep:5 min|Inactive Prep:10 min|Cook:30 min Level:Easy Yield:about 10 cups
- 4 cups rolled oats
- 2 cups unsweetened coconut
- 2 cups slivered almonds
- 1 cup cashews
- 3/4 cup olive oil
- 1/2 cup honey
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 2 cups of your favorite dried fruit, such as dates and dried cherries, chopped
Spinach and ricotta gnudi with concentrated tomato sauce
By recepti
Who needs pasta? Make ‘nude’ ravioli for dinner Apr 12, 2012 Is your favorite part of ravioli the filling?...
- For the gnudi:
- Scott Conant
- Ingredients
- 1 pound rained ricotta (sheep
- 2 egg yolks
- 2 ounces spinach, blanched and chopped fine
- 30 grams Parmesan
- 4 tablespoons (32 grams) flour
- 3 tablespoons (30 grams) fresh breadcrumbs
- Nutmeg to taste
- Salt to taste
- Pepper to taste
- For the concentrated tomato sauce:
- 1 cup tomato sauce
- 2 tablespoons Stratto (Sicilian concentrated tomatoes)
- Pinch chili flakes
- 1 tablespoon olive oil
- Pasta water as needed
- 1 tablespoon chopped basil
- Preparation
- To prepare the gnudi:
- 1 . Mix all the ingredients together. Let rest for 10 minutes.
Currie Herring on Rye Toastes
By recepti
FROM THE 2/2004 ISSUE Curried Herring on Rye Toasts RECIPE BY ALEXIS TOUCHET Photo: Matthew Hranek Indi...
- Serves 8 (makes 40 hors d’oeuvres)
- Active time: 30 min
- Total time: 35 min
- INGREDIENTS
- 4 slices seedless rye bread
- 1 1/2 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 1 (7- to 8-ounce) jar pickled herring (preferably small), rinsed, drained, and patted dry
- 2 1/2 tablespoons mayonnaise
- 2 1/2 tablespoons sour cream
- 2 tablespoons chopped fresh chives
- 2 teaspoons coarse-grain mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon sugar
- GARNISH
- chopped fresh chives
- INSTRUCTIONS
Roasted Chicken with Salsa Verde Recipe
By recepti
Total Time: 10 hr 50 min Prep:15 min|Inactive Prep:9 hr 35 min|Cook:1 hr 0 min Level:Easy Yield:4 servings
- Salsa Verde:
- One 4-to 5-pound chicken
- Kosher salt
- 1 lemon, thinly sliced and seeded
- 2 fresh bay leaves
- 3 cloves garlic
- 1 small onion, peeled
- 1 small bunch fresh thyme
- 2 tablespoons olive oil
- 4 cups baby arugula
- 2 teaspoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Salsa Verde, recipe follows
- 1/2 cup extra-virgin olive oil
- 1/4 cup thinly sliced fresh flat-leaf parsley
- 2 tablespoons salt-packed capers, rinsed and chopped
- 2 tablespoons thinly sliced fresh mint
- 1/2 teaspoon crushed red pepper flakes
- 2 salt-packed anchovy fillets, rinsed and minced
- 1 clove garlic, minced
- Grated zest and juice of 1 lemon
- 1 jalapeno, seeded and minced (about 1 tablespoon)
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- DIRECTIONS
Creamed Oystres on Tosted Corn Bread
By recepti
FROM THE 11/1993 ISSUE Creamed Oysters on Toasted Corn Bread RECIPE BY KEMP M
- Makes 8 servings as a first course
- INGREDIENTS
- 1/2 cup minced shallot
- 1/2 cup minced celery plus 3 tablespoons finely chopped celery leaves
- 1/2 stick (1/4 cup) unsalted butter
- 3 tablespoons all-purpose flour
- 32 shucked oysters, reserving 1 1/4 cups of the liquor, strained
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground celery seeds
- 1/4 teaspoon cayenne, or to taste
- 8 squares of corn bread, split, toasted, and buttered (recipe follows)
- Corn Bread
- Makes nine 3-inch squares
- INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
Dip
By recepti
Cook onion and garlic in olive olil
- Grilled tomatoes, paprika, onion, garlic, persly, almonds, one slice of old bread, water,
Parmesan wafers
By recepti
Parmesan Cloaks RECIPE BY RUTH COUSINEAU Photo: CN Digital Studio These melt-in-your-mouth wafers are so d...
- 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 1/2 teaspoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg white, at room temperature for 30 minutes
- 1/2 cup whole milk, at room temperature
- EQUIPMENT
- 2 nonstick baking sheets or shallow baking pans; a muffin tin with 6 (1/2-cup) muffin cups
Sandwich BLT
By recepti
Sheryl Crow's personal chef Chuck White says he came up with this recipe one Saturday when he was cruising the farm...
- Servings: Serves 4
- Ingredients
- 1/2 cup very ripe tomatoes , seeded and diced
- Kosher salt and freshly ground black pepper
- 2 tsp. truffle oil
- 1 tsp. extra-virgin olive oil
- 8 slices pancetta thick-cut nitrate-free turkey bacon or Smart Bacon
- 2 cups unbleached all-purpose flour
- 2 tsp. Kosher salt and freshly ground black pepper
- 4 large eggs , preferably omega-3 eggs
- 3 Tbsp. milk
- 1 1/2 cups whole wheat flour.
- 1 cup cornmeal
- 8 slices (1/4-inch thick) green tomato
- Canola oil , preferably expeller-pressed, for frying assembly
- 4 to 5 Tbsp. roasted garlic aioli
- 3 cups baby spinach or arugula leaves
- 2 large egg yolks
- 2 tsp. chopped roasted garlic
- 2 tsp. freshly squeezed lemon juice
- 1 tsp. Dijon mustard
- 1 1/4 cups light olive oil or canola oil , preferably expeller-pressed
- Kosher salt
Recipe: Spinach and ricotta gnudi with concentrated tomato sauce
By recepti
Who needs pasta? Make ‘nude’ ravioli for dinner Apr 12, 2012 Is your favorite part of ravioli the filling?...
- Gnudi