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Recipes
Fall Vegetable Panzanella Salad
By Mbakalarski
Recipe by Heather Terhune, Atwood Cafe in Chicago
- CROUTONS
- 1/4 cup unsalted butter
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped fresh thyme
- 6 cups day-old bread, crust removed, cubed
- 6 tablespoons finely grated Parmesan, plus more for garnish
- Salt and freshly ground black pepper
- SALAD
- 1 small red onion, sliced thinly lengthwise
- 3 tablespoons aged sherry vinegar
- Sea salt
- 3 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
- 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh sage or thyme
- Freshly ground black pepper
- 1/2 pound Brussels sprouts, end trimmed, then thinly sliced
- 2 thinly sliced apples, skin on
- 2 cups sliced Swiss chard or spinach
Lemon Barley Stuffing with Shiitakes, Hazelnuts & Chive Butter
By Mbakalarski
From the NY Times
- FOR THE BARLEY-MUSHROOM MIXTURE:
- 2 tablespoons unsalted butter
- 2 leeks, white and light-green part only, finely chopped
- 2 cups pearled barley
- 1 rosemary sprig
- 1 1/2 cups chicken stock (or veggie stock)
- 1 1/2 teaspoons kosher salt, more to taste
- 1 1/4 pounds shiitake mushroom caps, sliced 1/4-inch thick
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 1 cup toasted, peeled hazelnuts, coarsely chopped
- 1/2 cup chopped fresh parsley
- For the chive butter:
- 2 large garlic cloves, finely chopped
- 3/4 teaspoons kosher salt
- Finely grated zest of 1 small lemon plus one teaspoon freshly squeezed lemon juice, more to taste
- 1/2 cup chopped chives (about 1 bunch)
- 4 tablespoons unsalted butter, softened.
Caramelized Apple-Pecan Cake
By Mbakalarski
From NY Times
- 1 stick (4 ounces) soft unsalted butter
- 3/4 cup pecan halves
- 2 large tart apples, like Fuji, peeled, cored and sliced
- 1/2 cup flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Butter-pecan ice cream, for serving.
Chanterelle & Pear Bread Stuffing Muffins
By Mbakalarski
A little sweetness from the pears sets this stuffing recipe apart from the others
- 1 large loaf Pullman or other firm white bread
- 1 pound chanterelle mushrooms
- 1/3 pound pancetta, diced small
- 10 tablespoons butter, more for greasing muffin tins
- 1 large chopped onion
- 1/4 cup minced shallots, about three
- Salt and freshly ground black pepper
- 1/3 cup white wine
- 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
- 1 teaspoon sugar
- 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
- 1/4 cup minced chives
- 1/3 cup chopped Italian parsley
- 2 cups turkey stock
Leek Bread Pudding
By Mbakalarski
New York Time: Adapted from “Ad Hoc at Home” by Thomas Keller (Artisan, 2009)
- Time: 2 1/2 hours (1 hour for preparation and 1 1/2 hours for baking)
- 2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
- Kosher salt
- 4 tablespoons (2 ounces) unsalted butter
- Freshly ground black pepper
- 12 cups 1-inch-cubed crustless brioche or Pullman loaf
- 1 tablespoon finely chopped chives
- 1 teaspoon fresh thyme leaves
- 3 large eggs
- 3 cups whole milk
- 3 cups heavy cream
- Freshly grated nutmeg
- 1 cup shredded Comté or Emmenthaler cheese.
Lime-Cilantro Marinade
By Mbakalarski
In a large, shallow glass baking dish, combine ingredients
- 1/3 c Fresh lime juice
- 1 1/2 ts Hot pepper sauce
- 2 ts Coarsely grated lime peel
- 1 1/2 ts Dried oregano
- 1/4 c Olive oil
- 3/4 ts Salt
- 4 ts Garlic (minced)
- 1/4 ts Coarsely ground black pepper
- 1/3 c Chopped fresh cilantro
Rustic Bread & Eggplant Lasagna
By Mbakalarski
www.veganyumyum.com My husband and I have been watching The Sopranos recently (yes, I’m apparently 10 years be...
- 3 Tbs Olive Oil
- 4-6 Cloves Garlic, minced (optional)
- 2 28 oz Cans Organic Tomatoes, blended
- 2 tsp Salt
- 4 tsp Dried Italian Herbs
- Olive Oil, for drizzling
- 2-3 Medium Eggplants, peeled
- 8-10 Large Slices of Sourdough Bread
- 1 Cup Breadcrumbs (or 2 more pieces of bread for toasting and food processing)
- 1-2 Large, Ripe Tomatoes, fresh, for garnish
- Basil, for garnish
Brushette with Ricotta and Peperonata
By Mbakalarski
Recipe + Picture from NY Times
- PEPERONATA:
- 8 gypsy peppers, or mixture of red, yellow and orange peppers, about 2 1/2 pounds total
- 1/2 cup extra-virgin olive oil, plus more for roasting
- Kosher salt
- 2 tablespoons salt-packed capers, soaked
- 1 tablespoon tomato paste
- 1/2 red onion, diced (about 1 cup)
- 1/2 fennel bulb, cored and diced
- 1/2 teaspoon dried chili flakes
- 2 tablespoons red-wine vinegar
- BRUSHETTE:
- Extra-virgin olive oil
- 6 slices country bread, 1/2-inch thick
- 1 clove garlic, halved 11/2 cups fresh ricotta, drained if necessary, at room temperature
- Kosher salt
- 2 cups peperonata (see above)
Sunset Magazine's Best Pizza Dough (Pizza on the Grill)
By Mbakalarski
Sunset Magazine: The secret to grilling pizza Jamie Purviance, author of Weber's Way to Grill, taught us this...
- 1 package (2 1/4 tsp.) active dry yeast
- 6 About 6 tbsp. olive oil, divided
- 4 cups flour
- 1 1/2 teaspoons salt
Ripe Tomato Pizza Sauce
By Mbakalarski
Sunset Magazine: Homemade tomato sauce makes the tastiest pizza
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 4 large red tomatoes (2 lbs. total), chopped
- 1 teaspoon sugar
- 1/4 teaspoon red chile flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh oregano leaves