#crostini of baked grapes and ricotta | Explore Tumblr Posts and Blogs

allwaysfull · 1 year

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A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup

#home in the kitchen #at home in the kitchen #chef #david kinch #devin fuller #simple

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anabragaphotography · 4 years

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BOLO DE RICOTTA E ROSAS [SEM GLÚTEN]

RICOTTA AND ROSES CAKE [GLUTEN-FREE]

Serve 10

Ingredientes

Bolo:

350g ricotta

70g farinha de trigo sarraceno

140g farinha de arroz

90g manteiga, derretida

2 clh.ch fermento em pó

120g açúcar mascavado

4 ovos

2 clh.ch água de rosas

Glacé:

1 clh.sp água

2/3 chv. açúcar em pó

morangos e rosas

Pré-aqueça o forno a 180ºC, forre o fundo de uma forma redonda com 20cm e unte as laterais com manteiga e farinha.

Com a ajuda de uma batedeira, bata os ovos com o açúcar até que estes ganhem volume. De seguida, sem parar de bater, junte a ricotta, a água de rosas e por fim a manteiga.

Entretanto misture os ingredientes secos e adicione-os ao preparado anterior, envolva e verta a massa para a forma.

Leve ao forno durante cerca de 40 minutos ou até que, com o teste do palito este saia limpo. Retire do forno e deixe arrefecer.

Entretanto prepare o glacé. Junte o açúcar com a água e misture bem, adicionando mais açúcar ou água até obter a consistência desejada.

Antes de servir verta o glacé sobre o bolo e decore com morangos e rosas. Nota: Em caso de doença ou alergia, verifique sempre se os ingredientes são isentos de glúten

English version

Serves 10

Ingredients

cake:

350g ricotta

70g buckwheat flour

140g rice flour

90g melted butter

2 tsp baking powder

120g brown sugar

4 eggs

2 tsp rose water

Glaze:

1 tbsp water

2/3 cup icing sugar

strawberries and roses

Preheat the oven to 180ºC, line the bottom of a 20cm round cake pan and grease the sides with butter and flour.

With the help of an electric mixer, beat the eggs and sugar until they gain volume. Then, without stopping, add the ricotta, rose water and finally the butter.

In the meantime mix the dry ingredients and add them to the previous preparation, fold and pour the dough into the pan.

Bake for about 40 minutes, until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let it cool.

Meanwhile prepare the glaze. Add the sugar with the water and mix well, adding more sugar or water until you get the desired consistency.

Before serving spoon the glaze over the cake and garnish with strawberries and roses. Note: In case of illness or allergy, always check if the ingredients are gluten free

#bolo sem gluten #gluten free baking #roses and ricotta gluten free cake #homemadebaking #foodphotography #foodstyling #strawberries #crostini of baked grapes and ricotta #morangos #sin gluten

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seedertitle0-blog · 5 years

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How to Get Organized for Dinner: Part 2 – Meal Prep

We’re on a mission to simplify family dinner and today’s post is all about setting yourself up for success by meal prepping.

If you thought a meal plan was the same thing as meal prep, don’t worry, most people confuse the two life hacks, and truthfully, you need one to do the other. Your meal plan outlines meals and helps organize your grocery haul for the week, but your meal prep is the pre-processing of those groceries into ready-to-go elements for dishes throughout the week.

If you are able to put in an hour or two of meal prep after you bring the groceries in, your life will change. You’ll be two steps closer to getting a wholesome meal on the table on a busy weeknight, because you will a) already have decided what to make, and b) have prepared a portion of the meal in advance.

Read on for a clearer explanation about this gift to your future self, as well as a list of some of my favourite meal prep foods and recipes.

Here’s an example of how meal prep can ease your week:

On the same day that you shop for groceries, set aside an hour or two for kitchen work. Instead of shelving everything in the pantry and fridge, you work on a bit of advance preparation for those recipes in your week’s meal plan.

Perhaps you wash and dry lettuce, whisk up a salad dressing and make croutons for a Caesar salad. You cook off quinoa for a salad, and chop vegetables for a stir fry. Next you make a batch of pesto for Friday night pizza, and grate the cheese while you’re at it. You get a batch of cookie dough in the fridge, wash grapes for lunches and toast a big tray of nuts for snacking. If you’re feeling like you want to keep going, make Bircher Muesli or chia pudding for breakfasts.

Before you know it, you’ve got the building blocks for a handful of meals later in the week – not just dinner, but breakfast and school lunches, too.

(Side Note: Yes, meal prep is similar to batch cooking. In this series, we’re going to classify batch cooking as preparing whole meals – like trays of enchiladas and lasagna – but we will cover batch cooking in the next post!)

How to Get Organized for Dinner: Part 2 – Meal Prep

1. Start by cleaning out the fridge. Actually, this can happen at the same time as you are making your weekly meal plan, for those multitasking over-achievers.

2. Make your prep list. Turn on the oven, if you’re going to need it for roasting vegetables, then write up a quick list of what you need to do while it is pre heating.

3. Get down to work. Shoo everyone out of the kitchen, plug in a podcast and get busy. Give it an hour, and if you are in a groove, go for two.

4. Stash everything away in jars and clear plastic or glass containers. You want to be able to open the fridge and see at a glance what you have on hand.

Here’s an idea of what can be prepped in advance for an average week.

Condiments – Salad dressing, marinades, pancake syrup, nut/seed butters, hummus, tzatziki, spice blends & rubs.

Grains, Pasta and Legumes – cooked quinoa + farro, rice pilaf, cooked red lentils, cooked beans and chickpeas.

Vegetables – roasted vegetables, fresh crudité, grated carrots, spiralized sweet potato or zucchini, slow-roasted tomatoes, pumpkin puree, washed salad greens.

Fruits – Washed grapes, cubed honeydew melon, sliced cantaloupe, apple chips.

Baking – Muffins, granola bars, cookies, power bites, ricotta pound cake, sweet breads.

Misc – Cold brew iced tea, boiled eggs, crostini/croutons, cooked bacon, peach lemonade concentrate, trail mix.

I haven’t been just writing about meal prep this week, I’ve also been in the kitchen getting things in order before I take a little trip. The folks at the Prince Edward Island International Shellfish Festival have kindly invited me to come feast and frolic with them, as well as judge a junior chefs cooking challenge.

So I leave today for PEI, and in preparation, I have filled the fridge with all sorts of food to help Danny and the kids get their school lunches and hot dinners. Meal prep comes to the rescue in the form of spaghetti sauce, banana bread, chopped fruits and veggies and a batch of butter chicken. There’s also chia pudding, boiled eggs, salad dressing and washed lettuce. I think they will be okay.

Meal Prep Recipes

Here are a handful of my tried and true favourite recipes that are meal prep building blocks. Each and every one makes me feel like a rockstar in the kitchen.

Condiments

Mains

Snack/Lunches

Breakfast

The photo above was my meal prep shot for the week of Christmas last year. I was hosting Christmas Eve dinner and Christmas morning brunch, as well as attending various pot-luck dinners. Everything got done in the end, thanks to specific food prep, plenty of organization and many, many lists.

I didn’t start out with such extensive spreads, of course, but by incorporating a little meal prep into my week here and there, I’ve worked up to be able to take on major holidays with ease. Goals!

Do you meal prep? A lot or a little?

Source: http://www.simplebites.net/how-to-get-organized-for-dinner-part-2-meal-prep/

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thehungrykat1 · 3 years

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Celebrate Christmas With Welch's Sparkling Juices and Their Perfect Food Partners

Amid these challenging times, the Christmas season enters with hope, cheer, and the anticipation of reuniting with friends and family. Welch's Sparkling Juices is the perfect celebratory drink for individuals who are health conscious, non-alcohol drinkers, and even kids. Since it has no artificial colors, flavors, preservatives, there’s no guilt in having a glass or two. Dressed for any occasion, Welch’s Sparkling Juices can make any holiday table look IG-worthy. With their upscale packaging and availability on various online channels, you can celebrate the holiday season the safe and convenient way without having to leave your home. Welch's Sparkling Juices are suitable for a variety of festive dishes. In fact, Chef Trisha Ocampo of CCA Manila has created three distinct recipes that you can pair perfectly with Welch’s Sparkling Juices over the holidays. Christmas for Welch's means “Sharing the Sparkle.” Celebrate the holidays with Welch’s by trying out Chef Trisha’s recipes or even creating your own Welch's Sparkling Juice pairings, whether it's with meat, seafood, or poultry. Here are the recipes and procedures on how to recreate Chef Trisha Ocampo’s easy to follow festive dishes.

INGREDIENTS (6-8 servings)

250 grams red bell pepper, roasted, peeled, seeds and membranes removed

350 grams tomatoes

4 pcs large garlic cloves, peeled

½ cup roasted almonds

1 to 2 tsp red pepper flakes

¼ to ½ cup extra virgin olive oil, as needed

1 Tbsp fresh Italian parsley, chopped

1 tsp paprika salt and pepper, to taste

2 Tbsp red wine

1 kg pork Tenderloin salt and pepper, to taste

¼ cup olive oil

PREPARATION

Preheat the broiler and line the baking tray with foil.

Place the tomatoes on the baking tray, and place under the broiler for two to four minutes, until charred on one side. Turn over and broil on the other side for another 2 to 4 minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.

In a food processor, put in red peppers, tomatoes, garlic cloves, and roasted almonds.

Scrape down the sides of the bowl and add the olive oil in a slow steady stream.

Add 2 tablespoons of red wine, parsley, paprika, salt and pepper. Process until smooth, thick, and creamy. NOTE: If it is too thick add 1 or 2 tablespoons of red wine. If too thin, add olive oil, pulsing a few more times.

Taste and adjust seasoning, by adding salt or red pepper flakes as desired. Let the sauce stand for an hour at room temperature before using.

Meanwhile, generously season pork tenderloin with salt and pepper. Put in a roasting pan then line with aluminum foil. Brush with olive oil and put in a 350℉ oven for 45 min to 1 hour.

To serve, slice pork tenderloin to 1/8-1/4 inches thick. Arrange in a serving tray and pour Romesco sauce on top leaving some to serve on the side.

On the other hand, Welch’s Sparkling Rosé has a crisp and sophisticated taste of ripe summer fruit with subtle sweetness, so a refreshing fruity dessert is the way to go. Made with fresh strawberries, tarragon, baguette, ricotta, and cream cheese, Chef Trisha’s Strawberry and Tarragon Mousse Crostini will cap any meal with delight and joy.

INGREDIENTS (20 pcs)

20 pcs fresh strawberries, cut in half or quarters

1 pc baguette, sliced into ½ inch rounds

8 oz whole milk ricotta cheese

1/2 cup cream cheese, softened

2 tsp fresh tarragon, chopped zest of 2 lemons

1 tsp lemon juice

1 Tbsp sugar

1 tsp kosher salt

1/2 tsp black pepper

1-2 tbsp balsamic glaze

INSTRUCTIONS

Preheat your oven to 375℉.

In a food processor, mix your ricotta, cream cheese, fresh tarragon, lemon zest and juice, salt, and pepper, until fully incorporated. NOTE: This can keep in the refrigerator for 7 days until ready to use.

For the crostini, slice your baguette ½ inch thick, sprinkle with salt and pepper, drizzle with olive oil, and bake for 8-10 minutes in the oven, until golden brown.

To assemble: pipe the ricotta tarragon mousse on the baguette, followed by sliced strawberries, then drizzled with balsamic glaze.

Chicken Picatta Cream Fettuccini is the perfect pair for your Welch’s White Grape Juice. The light bubbly sensation of the sparkling juice balances out the creaminess of the pasta and is the ultimate refresher in between bites.

INGREDIENTS (4 servings)

4 pcs boneless chicken breast fillet salt and pepper to taste

¼ cup all-purpose flour, for dredging

2 Tbsp butter

2 Tbsp olive oil

1/3 cup fresh lemon juice

1 cup chicken stock/broth

1 cup heavy cream

1/4 cup capers, rinsed

1/3 cup parsley

500 grams fettuccini noodles, cooked as per package instructions

parmesan cheese, shaved

PROCEDURE

Season chicken breast halves with salt and pepper. If chicken breasts are too thick, pound a little to ¼ inch thick. Dredge in seasoned flour on both sides and shake off excess.

In a large skillet over medium high heat, melt butter and olive oil. Add chicken and cook for about 2-3 minutes per side or until golden. Remove and set aside.

Turn the heat to medium low. Add broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.

Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

Welch’s products are available in retail stores. To learn more about Welch’s Sparkling Juices and recipes, visit www.welchs.com or follow Welch's PH on FB and IG. You may also have Welch’s Sparkling Juices and other Welch’s juices delivered at your doorstep by visiting https://acefoodservice.com. Or place your order on the following online groceries: metromart.com, Lazmart, and waltermartdelivery.com.ph.

#WelchsPH #Welchs #SparklingJuice #Beverage #Christmas #Holidays

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unwritrecipes · 3 years

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Roasted Tomatoes and Ricotta Crostini

Guys, It’s so HOT!

Day in, day out.

Hotter than I can ever remember a summer being, right?!!!

That’s when light little dishes I’d normally tout as appetizers become exceedingly popular as the main course, like these light and summery Roasted Tomatoes and Ricotta Crostini. Take it from me, they’re just about all you can handle right now!

Think light crunchy little toasts topped with lemon-scented ricotta cheese and garlicky sweet and juicy roasted tomatoes. Easy to eat and easy to make. Major YUM!!

Plus, everything can be prepped early in the day and then just assembled right before you sit down to eat. Toss together a cool green salad and dinner is done!

Won’t weigh you down and will definitely leave room for that mandatory frozen treat for dessert!! Stay cool, my friends!

Roasted Tomatoes and Ricotta Crostini

Makes about 2 dozen toasts

Prep Time for the tomatoes: About 20-30 minutes; Prep Time for ricotta: 5 minutes; Prep Time for crostini: 10 minutes; Assembly time: 15 minutes

Ingredients

For the tomatoes

About 1 pound cherry or grape tomatoes, cut in half lengthwise (I generally use closer to 20 ounces since that’s what 2 grape tomato containers come out to be)

¼ cup extra-virgin olive oil

2 garlic cloves, very thinly sliced

Kosher salt and black pepper

For the ricotta

1 ¼ cups ricotta cheese

Zest of ½ a lemon

Kosher salt and black pepper

For the crostini

1 large crusty baguette, cut on the diagonal using a serrated knife into ½-inch thick slices

A few tablespoons extra-virgin olive oil

Flaky sea salt or kosher salt

Black pepper

The Recipe

1. To make the roasted tomatoes: Preheat oven to 375ºF. Place the tomatoes in a large glass baking dish, cut-side down. Tuck the garlic slices in between the tomatoes and drizzle the whole thing with the olive oil. Sprinkle on a pinch or two of salt and pepper and bake for 20-30 minutes, until the tomatoes are very soft and starting to fall apart a bit. Let cool to room temperature. You can make these earlier in the day and let them sit out or a day ahead and keep them covered and chilled in the fridge but bring to room temperature before you use them.

2. To make the ricotta: Stir the ricotta and lemon zest together in a small bowl. Season to taste with salt and pepper.

3. To make the crostini: Preheat oven to 425ºF. Place the cut slices of baguette on a large rimmed baking sheet and lightly brush both sides with the olive oil. Season with a bit of salt and pepper and spread the slices into an even layer. Bake for 5 minutes and then turn the slices over. Bake for another 3-5 minutes, until slices are golden and crispy, though these will definitely crisp up more as they cool. Transfer to a wire rack to cool completely. You could also make these at least one day ahead and store in an airtight container at room temperature.

4. To assemble the crostini: Spoon some ricotta onto each toast and top with a couple of the roasted tomatoes and some of the tomato juices as well. Serve immediately.

Enjoy!

#Grape Tomatoes #Olive Oil #Garlic Cloves #Kosher Salt #Black Pepper #Ricotta Cheese #Lemon Zest #Baguette

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snackhappycatering · 7 years

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THANKSGIVING RECIPE ROUNDUP It’s the best holiday of the year if you ask me and here is a list of all my favs separated by category! Happy Planning

TURKEY I’ve included three methods for turkey here but my fool proof method is the first recipe from Alton Brown. Crispy skin, perfectly cooked meat and in a fraction of the time! I’ve never tried spatchcocking a turkey but it’s my favorite way to roast chicken so I wanted to include it. For the adventurous spirit the smoked turkey is absolutely delicious but note that it takes time. I didn’t have a smoker when I tried this recipe a couple years back but Russ includes directions for turning any grill into a smoker which is pretty handy. Alton Brown Roast Turkey http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271 Spatchcocked Turkey http://nomnompaleo.com/post/66597843666/butterflied-big-bird-spatchcocked-Turkey Smoked Turkey https://thedomesticman.com/2013/10/01/perfect-smoked-turkey/

GRAVY A pretty crucial condiment at the Thanksgiving table and one that people often fret over. All three of these recipes are great. The Bon Appetit recipe doesn’t include the turkey drippings but does include a couple extra steps to boost the flavor and in my opinion totally worth it especially if you want to make this ahead instead of right before serving. Easily adapted to gluten free by swapping out all purpose flour for gluten free flour. King Arthur and Cup 4 Cup make great gluten free flour blends. Umamai Gravy http://nomnompaleo.com/post/102452287023/nomtastic-paleo-thanksgiving-umami-gravy-video Turkey Gravy https://thedomesticman.com/2011/12/01/turkey-gravy/ Make Ahead Gravy https://www.bonappetit.com/recipe/make-ahead-gravy

POTATOES / SWEET POTATOES/ CAULIFLOWER MASH I know that most people are obsessed with mash potatoes and wouldn’t want to mess with them much and for that reason I love the Bon Appetit recipe which includes simmering the milk with some herbs to add a very subtle flavor to a very traditional dish. If you are looking for a less starchy option mashed cauliflower will be perfect. I’m not a huge fan of marshmallow toped sweet potatoes and have opted for Jessica Murnane’s Chipotle Sweet Potato dish the past couple of years with no complaints. If gratin is more your jam then I’ve included a couple of those as well! Buttery Mashed Potatoes https://www.bonappetit.com/recipe/extra-buttery-mashed-potatoes Chipotle Mashed Sweet Potatoes http://www.jessicamurnane.com/recipes/chipotle-mashed-potatoes/ Mashed Cauliflower https://downshiftology.com/recipes/mashed-cauliflower/ Two Potato Gratin with Goat Cheese http://domesticate-me.com/two-potato-gratin-with-herbs-and-goat-cheese/ Cauliflower Gratin with Garlic & Sage https://www.feastingathome.com/cauliflower-gratin-with-garlic-and-sage/ Roasted Garlic Autumn Root Vegtable Mash http://nomnompaleo.com/post/102612649453/nomtastic-paleo-thanksgiving-roasted-garlic

GREEN BEANS Again, if tradition is your thing you might be appalled by my many choices outside of a casserole or if you are looking to make a healthier version then Pamela Salzman’s Green Bean Casserole is a total winner! The Dijon Maple Green Beans are a personal favorite if your curious. Dijon Maple Green Beans https://carlsbadcravings.com/dijon-maple-green-beans-with-caramelized-pecans-bacon-and-feta/ Healthy Green Bean Casserole https://pamelasalzman.com/healthy-green-bean-casserole-recipe/ Magic Green Beans http://www.loveandbellinis.com/2016/02/girl-the-goat-magic-green-beans.html Green Beans Gremolata https://barefootcontessa.com/recipes/green-beans-gremolata Miso Dijon Green Beans with Mushrooms http://iamafoodblog.com/miso-dijon-green-bean-mushroom-salad/ Prosciutto Wrapped Balsamic Green Beans https://www.wickedspatula.com/crispy-prosciutto-wrapped-balsamic-green-beans/

BRUSSELS Brussels Sprouts have got to be my favorite Thanksgiving side and usually the first to go at our family table. Its honestly a tie between the two Michael Symon recipes for my favorite but I had to include a couple more because Brussels! Brussels with Capers Walnuts & Anchovies http://www.foodandwine.com/recipes/roasted-brussels-sprouts-with-capers-walnuts-and-anchovies Brussels with Bacon Mustard & Walnuts http://www.cookingchanneltv.com/recipes/michael-symon/roasted-brussels-sprouts-with-a-bacon-mustard-and-walnut-vinaigrette-2109595 Balsamic Brussels http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-1996813 Brussels Sprouts Salad with Apples and Walnuts https://diethood.com/brussels-sprouts-salad-apples-candied-walnuts/

CARROTS / PARSNIPS Maybe the least popular but hey lets mix it up and you might be surprised at how good carrots and parsnips can be! If you love gruyere cheese as much as I do the Feasting At Home Parsnip Gratin is so so so so so good! Parsnip Gratin https://www.feastingathome.com/parsnip-gratin-with-gruyere-and-thyme/ Honey Mustard Rosemary Glazed Carrots http://thehealthyfoodie.com/honey-mustard-rosemary-glazed-carrots/ Roasted Carrots with Red Onions & Fennel & Mint https://www.bonappetit.com/recipe/roasted-carrots-and-red-onions-with-fennel-and-mint Creamy Baked Parsnips http://gourmandeinthekitchen.com/creamy-baked-parsnips-with-thyme/ Maple Roasted Paranips & Carrots http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/maple-roast-parsnipsandcarrots.html?utm_source=Pinterest&utm_medium=social&utm_campaign=EasterRoasts

SQUASH It is fall so squashes are a perfect addition to the feast. The Pamela Salzman Delicata Squash with Pomegranate Pistachio Relish is my go to! I’ve brought this dish to so many Friendsgivings and its always devoured. Roasted Pumpkin with Chili Yogurt Sauce http://drizzleanddip.com/2015/01/08/roasted-pumpkin-with-chilli-yoghurt-and-coriander-sauce/ Cinnamon Peacan Roasted Butternut http://damndelicious.net/2015/10/07/cinnamon-pecan-roasted-butternut-squash/ Roasted Acorn Squash https://pamelasalzman.com/roasted-acorn-squash-roasted-grapes-frico-pine-nut-dressing-recipe/ Delicata Squash with Pomegranate Pistachio Relsih https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-

STUFFING/DRESSING Ok so really we are all here for the stuffing…am I right? Its comfort food to the max and is over the top amazing fried up into stuffing cakes the following day. Trust me on that. I’ve made a number of these and have enjoyed them all. The cornbread stuffing can be easily made gluten free with a good gluten free cornbread mix. Cornbread Sausage & Fennel https://www.bonappetit.com/recipe/cornbread-dressing-with-sausage-and-fennel Sourdough Sausage Apple https://www.bonappetit.com/recipe/sourdough-stuffing-with-sausage-apples-and-golden-raisins Wild Mushroom Fennel Stuffing https://www.feastingathome.com/wild-mushroom-fennel-stuffing/ Butternut Squash Wild Mushroom https://www.halfbakedharvest.com/butternut-squash-and-wild-mushroom-stuffing/ Grain Free Stuffing https://againstallgrain.com/2011/11/21/grain-free-thanksgiving-stuffing/ Autumn Rice Stuffing https://heatherchristo.com/2015/11/17/autumn-harvest-rice-stuffing/

CRANBERRIES It’s not Thanksgiving for me without them. I actually grew up loving the canned version but in recent years started making it which takes very little effort and can be made a couple of days ahead. The Nom Nom Paleo Cran Cherry is super good! Cran Cherry Sauce http://nomnompaleo.com/post/66981815680/paleo-cran-cherry-sauce Paleo Cranberry Sauce http://fedandfit.com/easy-homemade-paleo-cranberry-sauce/ Orange Cranberry Relish https://www.plaidandpaleo.com/2016/11/raw-orange-cranberry-relish.html

SALADS Ok I know this category doesn’t always make it to the table but I really enjoy these and they can also take the place of an additional side. Delicata Squash Apple Salad https://pamelasalzman.com/roasted-delicata-squash-apple-salad-recipe/ Butternut Squash Pomegranate Salad https://pamelasalzman.com/butternut-squash-salad-with-pomegranates-and-toasted-pumpkin-seeds/ Fall Salad https://pamelasalzman.com/fall-salad-fig-balsamic-vinaigrette-quinoa-brittle-recipe/ Shaved Brussels Sprouts https://www.acouplecooks.com/shaved-brussels-sprout-sweet-potato-salad/

DESSERT Everyone has their go to favorites for Thanksgiving desserts and I’m a pie girl all day long. I personally don’t need six choices of dessert because I’d rather go back for seconds and thirds of the meal than save room for sweets but I wanted to include a good variety of healthier options. Paleo Pumpkin Pie Cookie Crisp http://paleomg.com/pumpkin-pie-cookie-crisp/ Paleo Pie Crust http://zenbelly.com/2017/10/23/pie-crust/ Nut Free Paleo Pie Crust http://www.paleomazing.com/paleo-recipes/nut-free-flaky-pie-crust/ Pumpkin Spice Coconut Macaroons https://downshiftology.com/recipes/pumpkin-spice-coconut-macaroons/ Grain Free Apple Spice Coffee Cake https://againstallgrain.com/2014/11/20/pumpkin-pudding-egg-free-dairy-free/ Paleo Pumpkin Cheesecake http://paleomg.com/thanksgiving-pumpkin-cheesecake/ Apple Cider Cream Pie http://www.lottieanddoof.com/2011/10/apple-cider-cream-pie/ Paleo Pecan Pie Bars https://www.foodfaithfitness.com/paleo-pecan-pie-bars/

APPETIZERS If you ask me a huge cheese board and some wine is the best app before the meal but here are a couple more options for you since I know not everyone eats cheese like a food group. Brussels Sprout Prosciutto Bites https://www.tablespoon.com/recipes/roasted-brussels-sprouts-and-prosciutto-bites/85c02444-4032-416c-9232-4d52452b90c6 Prosciutto Pear Arugula Rolls http://www.thedefineddish.com/proscuitto-pear-arugula-rolls/ Shrimp Cocktail http://www.thedefineddish.com/whole30-cocktail-sauce/ Sweet Potato Tahini Crostini https://www.loveandlemons.com/sweet-potato-tahini-crostini/? utm_source=feedly&crlt.pid=camp.kH1vW7LRA3Qc Crudités Platter http://whatsgabycooking.com/assemble-crudite-platter/ Sweet Potato Rounds with Herbed Ricotta & Walnuts https://www.theroastedroot.net/sweet-potato-rounds-with-herbed-ricotta-and-walnuts/

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angelkin-food-cake · 7 years

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Hey, may I please I request some recipes for a lost god? Anything with honey/mild or soft cheese/flowers (or is flower flavored), and I really love sweet/savory things and red meats.

Hi! Here you go!

Baked Ricotta Dip

Roasted Grape Crostini with Goat Cheese and Walnuts

Cream Cheese and Chive Sandwiches with Edible Flowers

Rosewater and Whipped Cream Pavlova

Peach Lavender Lemonade

Surf and Turf for Two

Grilled Steak and Gorgonzola Pizza with Balsamic Glaze

I have a lot more things like these! You can find more in the honey, cheese, flower, and meat tags!

Thanks for the request! ♥

#ask #anon #godkin #divinekin #request

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blockzone06-blog · 5 years

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corn fritters

We used to fritter on the regular. The earlier archives of this site are filled with favorites that got us through many snacky toddler meals and excesses of vegetables: broccoli-parmesan, zucchini, cauliflower-feta, cabbage and mixed vegetables with an okonomiyaki vibe, mixed vegetables with a pakora-spiced vibe, and of course, potato latkes in every shape and form. According to the date stamps, it’s been over 5 years since we last frittered, and this is unacceptable, especially as we are again deep in the toddler years.

To me, the best fritters are mostly vegetable with just the smallest amount of egg and flour needed to bind them together. You should taste vegetable, not cake-y pancake-ness. They should be simple; ideally one-bowl. This is quick food you throw together. You shouldn’t have to think too hard, or even follow a recipe much after the first or second time. Applying this to corn was easier than I thought. The results are crispy and toasty and were mostly snatched off the table before we even started dinner because they smelled so good.

Harder, for me, was controlling my impulses to make them every which way. I made these fairly classic American-style, with chives and scallions and cheddar. I’d put a little dab of mayo on them, were they not so good from the pan, it was not necessary. But should you feel inspired:

– Street corn-ish: Work some lime zest into the batter, use cotija cheese intead of cheddar, keep the scallions, and use cilantro for the herb. Finish with a shake of chili powder or, even better, tajín, and sour cream or the sauce we dollop on here. – Miso-scallion with sriracha mayo: For this, I’d whisk 2 to 3 teaspoons white miso into the egg in the batter, skip the cheese, double-down on the scallions. I make sriracha mayo to taste, just the amount of each that tastes in good balance to you. – Cacio e pepe: I’d skip the scallions, use parsley for the herb, many many grinds of black pepper and sharp pecorino for the cheese. – Spiced: Try this with 1/4 cup minced red onion instead of scallions, cilantro instead of chives, and then add 1 teaspoon each ground coriander and cumin, 1/4 teaspoon ground turmeric and cayenne or another red chili powder to taste. Finish with a cooling dollop of yogurt.

Have another tweak in mind? Tell me, tell me. Corn season has just begun, so there’s lots of time left to play with flavors.

Previously

One year ago: Confetti Party Cake Two years ago: Peaches and Cream Bunny Cake Three years ago: Green Beans with Almond Pesto and Very Blueberry Scones Four years ago: Sticky Sesame Chicken Wings and Brownie Ice Cream Sandwiches Five years ago: Slow-and-Low Dry-Rub Oven Chicken and Grilled Bacon Salad with Arugula and Balsamic Six years ago: Blackberry Gin Fizz Seven years ago: Flatbreads with Honey, Thyme, and Sea Salt Eight years ago: Zucchini and Ricotta Galette and Sour Cherry Pie with Almond Crumble Nine years ago: Chocolate Yogurt Snack Cakes and Mediterranean Pepper Salad Ten years ago: Project Wedding Cake Eleven years ago: Roseanne Cash’s All-American Potato Salad and Ratatouille’s Ratatouille

And for the other side of the world: Six Months Ago: Split Pea Soup 1.5 Years Ago: Crusty Baked Cauliflower and Farro 2.5 Years Ago: Chicken Chili 3.5 Years Ago: Feta Tapenade Tarte Soleil 4.5 Years Ago: Roasted Grape and Olive Crostini

Corn Fritters

Servings: 24 small

Time: 30 minutes

Source: Adapted from Deborah Madison's Local Flavors via Food52

The photos show me making a half-recipe. We got 12 to 16 fritters from it, just enough for our family with a few leftovers. Serve these with a simple green salad, or as a side for a heartier meal such as grilled chicken, sausage, or pork chops. They’re also good with an egg on top for breakfast. See additional flavor suggestions above.

6 ears of corn (about 3 cups corn)

4 scallions, both white and greens finely chopped

1/2 cup chopped herbs of your choice (I used chives)

About 1 cup (6 ounces) grated sharp cheddar

3/4 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

4 large eggs

1 cup all-purpose flour, plus 2 more tablespoons if needed

Olive or a neutral oil for frying (I used safflower)

Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears. It’s okay if you get a little more or a little less than 3 cups of corn.

Add scallions, herbs, cheese, and many grinds of black pepper and stir to evenly combine. Taste for seasoning; I usually find I needed more salt and pepper. Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture. Add 1 cup of flour and stir to throughly coat. My mixture at this point (especially with bi-color corn) looked precisely like egg salad, to give you an idea of what you’re looking for: mostly kernels and just a little visible batter to bind it. A scoop of it should hold its shape unless pressed down; if yours does not, add the remaining flour. (For reference, I needed it.)

Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter and press it gently to flatten it. (I used a #40 scoop, which holds a little less than 2 tablespoons. Tinier fritters are easier to manage.) Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.

(Deborah Madison advises that if your fritter isn’t holding to add another egg and 1/3 cup flour to give it more “glue” but I didn’t find this necessary.)

Cook remaining fritters in the same manner, adding more oil as needed. Try to get them to the table before finishing them.

Do ahead: Fritters keep well in the fridge for up to 3 days, and freeze well too. I like to defrost and re-toast them in a 350 degree oven.

Source: https://smittenkitchen.com/2018/07/corn-fritters/

#read more #see more #check it out #interesting #learn more

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banjospring97-blog · 5 years

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10 Delicious Wine-Friendly Snacks for Your Next Summer Happy Hour

There's no better time than summer to enjoy a relaxed happy hour with great sips, snacks, and company. We've partnered with La Crema Winery to share a few of our favorite happy hour recipes, plus the very best bottle to pair them with: a crisp, rich Chardonnay.

I'm a fan of happy hour all year long, but especially during the summer when the weather is friendly enough for relaxing outside in the sun. During these months, you can usually catch me after work on a Thursday or Friday on my rooftop or my friend's balcony (a rare gem in New York City) sipping a glass of wine and munching on some snacks.

With July in full swing, these afternoon happy hours have become a quick tradition between me and my friends, and as the weeks have gone by they've become more and more elaborate. I provide the snacks, and Julian, my old college roommate who now conveniently lives just a dozen blocks away from me, will always bring the wine.

His go-to bottle of late has been a Chardonnay, specifically one that's light and balanced, but full of bright fruit and citrus flavors—the taste and texture are super refreshing in the heat, but complex enough to thoughtfully pair with food. Which is where I come in.

When it comes to picking out which happy hour bites to make, I look for recipes that are easy to pull together (or can be prepped ahead of time) and complement the wine. Julian's go-to Chardonnay has notes of stone fruit, lemon, and melon with a subtle oak that's classic to the grape, plus a touch of acidity to keep everything in balance.

Most types of seafood (think: crab, lobster, shrimp, and scallops) play nicely with Chardonnay's rich, mild flavors, as do not-too-pungent cheeses like ricotta, Brie, and fontina. (Fun wine pairing tip: Avoid serving bitter greens, spicy foods, or anything that's super acidic with Chardonnay because it'll make the wine taste bitter.)

With that in mind, here are a handful of simple yet impressive, happy hour-friendly snack and appetizer recipes that match up beautifully with a chilled bottle (or two) of our choice summer wine.

1. Grilled Shrimp Scampi-ish With Garlic & Lemon

This scampi-style grilled shrimp recipe calls for just a handful of fresh ingredients and a quick flash on the grill (or cast-iron pan, if you don't have one). The simple lemon juice, garlic, and parsley seasoning lets the sweetness of the shrimp shine through, and call out the delicate citrus notes in the wine.

2. Yogurt & Spinach Dip

This cooling yogurt and spinach dip is a cinch to make and requires just a touch of heat to mellow out the sharpness of the garlic and the spinach. Once they're cooled, you can mix everything up in a bowl and top with dried mint, toasty walnuts (which bring out the oak in the Chardonnay), and a good-quality olive oil. Add some pita or colorful crudités and you're in business.

3. Crostini with Ricotta, Honey & Lemon Zest

This crostini might be totally uncomplicated to make, but the combination of fluffy ricotta with a sprinkle of zingy lemon zest and honey (oh, and don't forget the crusty bread) is sure to impress even the pickiest eater.

4. Grilled Corn & Ranch Pizzas

If you think fresh pizza sounds like it's going to be a pain to make for an easygoing happy hour, think again. Use a pre-made dough or baked flatbread to save yourself the time and hassle of making it fresh. Top it with fresh mozzarella, sweet corn, and a drizzle of creamy ranch for an addictive bite that hits all the right notes with a silky Chardonnay.

5. Grilled Eggplant & Peach Caprese Salad

This no-fuss, Caprese-style salad really brings the apricot and stone fruit aromas in the wine right to the forefront and makes them taste that much sweeter. Use the best ingredients you can find (fresh eggplant and super-ripe peaches) and it'll come together in 20 minutes or less.

6. Crab Cakes

Since seafood and Chardonnay make such an excellent duo, these buttery fried crab cakes are a no-brainer. They'll require a bit more effort than most of the other recipes on this list (starting with finding excellent fresh crab), but whip them up for happy hour and you'll revel in each little bite of summer that they bring to the table.

7. Lemon-Mint Peas with Burrata & Breadcrumbs

This is one warm-weather recipe where you can get away with a frozen ingredient or two (peas and bread crumbs, both of which freeze nicely). The thawed peas get tossed with crispy breadcrumbs and bright mint leaves, a squeeze of lemon juice, and served alongside a hunk of dreamy burrata that pairs perfectly with the richly textured Chardonnay.

8. Slab Grilled Cheese

This crowd-friendly slab grilled cheese can easily be a snack or a meal, depending on how many you're feeding. The best part is that it's totally customizable to whatever flavors you're craving. If you're pouring a Chardonnay, I'd recommend trying caramelized onions (which, in case you didn't know, you can also freeze) with melty Brie and figs.

9. White Bean Dip with Fresh Herbs

Gently cooked garlic and a few basic ingredients (like white beans, olive oil, and a slew of fresh herbs) team up with your food processor for a quick dip recipe that's perfect for nibbling. The smooth, nutty white beans make a nice match with the buttery texture of the Chardonnay, while the herbs and the wine's acidity keep the flavor profile in check.

10. Grilled Avocado Halves with Cumin-Spiced Quinoa & Black Bean Salad

An exciting vegetarian-friendly option, this grilled number takes everything you love about avocados and kicks it up a notch. The quinoa and black bean salad that you stuff the avocados with can be made a day or two ahead of time to minimize your cook time to just a few minutes.

What's your favorite way to happy hour? Share your favorite bites and sips in the comments below!

In partnership with La Crema Winery—makers of delicious wines produced in the cool-climate growing regions of California—to share elegant yet easy snack recipes that pair wonderfully with our new favorite summer wine. La Crema's 2017 Sonoma Coast Chardonnay makes the perfect warm-weather, food-friendly sipper thanks to its bright citrus and stone fruit aromas, subtle oak and spice, and richly balanced texture.

Source: https://food52.com/blog/24293-happy-hour-snacks-recipes

#read more #see more #check it out #interesting #learn more

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japanheart88-blog · 5 years