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Artiskok-Prosciutto Gratin

Artiskok-Prosciutto Gratin


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Ingredienser

  • 2 14 ounce dåser artiskokhjerter, drænet, i kvarte
  • 6 ounce tyndt skiver prosciutto
  • 1 1/2 kopper smuldret Gorgonzola -ost
  • 1/2 kop pinjekerner (ca. 2 ounces), ristet
  • 1/4 kop revet parmesanost
  • 1 tsk hakket frisk salvie

Opskriftsforberedelse

  • Pat kvartter artiskokhjerter tørre med køkkenrulle. Skær hver prosciutto -skive på tværs i halvdelen. Pak hvert artiskokhjertekvartal i halveret prosciuttoskive. Læg indpakkede artiskokhjerter i et enkelt lag i 13x9x2-tommers glasform. Hæld fløde over. Drys med Gorgonzola, pinjekerner, parmesan og salvie. Bag indtil gratinen bobler og saucen tykner, cirka 25 minutter. Serveres varm.

Opskrift af Downcity Food Cocktails of Providence RIReviews Section

Opskriftsoversigt

  • ¾ kop universalmel
  • ⅛ tsk hvidløgspulver
  • ¼ tsk salt
  • ⅛ tsk sort peber
  • ½ tsk italiensk krydderier
  • 4 skindløse, udbenede kyllingebrysthalvdele, banket 1/2 tommer tykke og skåret i tredjedele
  • 2 spsk olivenolie
  • 1 fed hvidløg, hakket
  • 1 løg, hakket
  • ½ kop hvidvin
  • 1 (14,5 ounce) dåse kylling bouillon
  • 2 spsk citronsaft
  • 1 (13,75 ounce) kan artiskokhjerter, drænet og hakket, væske forbeholdt
  • ¼ kop kapers, med væske
  • 2 spsk smør

Bland mel, hvidløgspulver, salt, peber og italiensk krydderier på en tallerken. En efter en smides kyllingestykkerne let i den tilberedte melblanding.

Varm olivenolien i en stor stegepande over medium høj varme. Kog kyllingestykkerne i 2 minutter på hver side, eller indtil de er pænt brune. Fjern fra gryden og sæt til side.

Brug den samme stegepande til at koge og omrøre hvidløg og løg, indtil de er gennemsigtige, cirka 5 minutter. Hæld hvidvinen i gryden, skru varmen til høj og kog, indtil vinen reduceres med det halve, 4 til 5 minutter. Tilsæt kylling bouillon, citronsaft, artiskokhjerter, reserveret artiskokvæske og brunet kylling til stegepanden. Reducer varmen til medium og kog, indtil saucen tykner, cirka 20 minutter. Rør kapers og smør i.


Stegt asparges Panini


Okay, okay. 160 Jeg følte mig for skyldig for faktisk ikke at have lagt nogen nye opskrifter i morges, og da Panini Monday er fire dage væk, fik Abram mulighed for at nyde en ristet asparges og Sweet Onion Panini med Gruyere til middag i aften.   Her er varerne:

2 kommentarer:

du er virkelig nødt til at stoppe med at gøre dette mod mig.

du vil måske sige, at jeg bare skulle tage lidt ansvar for mig selv og stoppe med at læse osteblogs, hvis jeg ikke har tænkt mig at begynde mainlining smeltet monterey jack, men jeg synes, det er for meget at spørge. kan du venligst finde ud af at lave ting, der er lige så lækre som osteagtige paninier af grønkål? tak!

Det her ser lækkert ud! Lad os gøre det her engang. Jeg har dog brug for at få en panini -maskine, så du ikke behøver slæbe din overalt.


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Flæskesteg med sennep og balsamico -eddike -sauce. Stegte kartofler og rosenkål


VINTERHVIDE / Sæsonens lysende grøntsager spiller hovedrollen i skinnende sofistikerede opskrifter

Hvide vinterrodsgrøntsager ligger ofte forsømt i produktbeholderen, overskygget af de mere flamboyante vintergrøntsager og farvestrålende citrus.

Jeg gætter på, at det ikke er overraskende, at pastinak, sellerirot og jordskokker ofte går ubemærket og ubemærket hen. Ved første øjekast er alle tre knudrede gamle Plain Janes og skjuler alle dyder bag et uoverskueligt, endda formidabelt udseende. Men tag dig lidt tid til at kigge nærmere, køb et par til at eksperimentere, og du vil blive belønnet med søde, jordnære, svære at identificere smag, der kan gøre vinterlavningen overraskende givende.

Her er en oversigt over de tre. Den mere tilgængelige blomkål får en usædvanlig dejlig behandling andre steder på denne side, i Bouchons Secret of Success blomkålgrateng.

PARSNIPS

Inden kartofler overtog deres position i 1700'erne, var den alsidige pastinak den primære stivelsesholdige grøntsag i Europa, hvor den endelig vender tilbage til fordel.

Den robuste rod har tykke skuldre, der tilspidses hurtigt til en smal spids. Ydersiden er gulerodslignende og kræver skrælning, men indersiden har et utroligt sødt, tæt, bleghvidt kød, der, når det er kogt, bliver blødt og cremet.

For at forberede det skal du først skrælle det med en grøntsagsskræller eller skarp kniv, og derefter skære det i skiver, tern eller pinde, som opskriften angiver. Du kan behandle pastinak som kartofler stegt, stegt, moset eller bagt dem.

CELERY ROOT

Nogle gange mærket knoldselleri, selleri rod har en vidunderligt skarp selleri smag og aroma. Den kan bruges enten rå eller kogt, og er den afgørende ingrediens til en af ​​mine yndlingsretter, den lækre franske salat sellerirot remoulade. Det er lavet med julienned sellerirot, der er smidt i en dressing af sennepsmagad mayonnaise.

Den runde knudrede rod har en skræmmende ru, behåret brun hud, som skal skæres væk og afslører det uberørte hvide kød. Det er bedst at bruge en skarp kniv, men selv da er det svært på grund af knapperne og hvirvlerne.

Når den er skrællet, kan roden reves, hakkes eller jules og bruges rå. Eller det kan ternes eller skæres i skiver og koges som kartofler - moset, bagt, stegt eller forvandlet til gratiner.

Når du vælger en sellerirot, skal du veje den i din hånd. Det skal føles tungt for sin størrelse. Hvis det ikke gør det, vil det sandsynligvis have en hul kerne og noget sølle kød.

JERUSALEM ARTICHOKES

Disse sælges ofte under marketingnavnet "sunchoke", men de er slet ikke artiskokker. De knobbede, ujævne knolde er snarere medlemmer af solsikkefamilien. Monikeren Jerusalem stammer sandsynligvis fra det italienske ord for solsikke - girasole.

Knoldene varierer i størrelse fra en knytnæve til en lillefinger og er dækket af en tynd rødlig eller brun hud. Skallen kan fjernes med en grøntsagsskræller eller en skarp kniv (det bedre værktøj, hvis de er meget ujævn, fordi en kniv kan nå ind i sprækkerne). Deres smag er på én gang nøddeagtig, mild og sød med et strejf af citrus.

Ligesom sellerirot kan jordskokker bruges rå eller kogte. Når de er rå, er de sprøde, deres tekstur ligner jicama og vandkastanjer. Ligesom kartofler er de stivelsesholdige og tåler godt mosning og sautering.

KALVSKÆNDER BRAISED MED PARSNIPS

Kalveben er en af ​​mine yndlingsstykker af kød. Deres rigdom forstærkes ved at blive kogt med pastinak og porre, mens kapers i slutningen tilføjer smagfuld balance til smagene. Mind diners om at øse det lækre knoglemarv ud i hver skive.

INGREDIENSER:

- 2 pounds kalvekødsskank, skåret i 4 stykker, hver ca. 1 1/2 tommer tykke

- 1 tsk friskkværnet peber

- 1/2 kop tør sherry eller tør hvidvin

- 1/2 tsk hakket frisk timian eller vinter salt

- 1 spsk kapers, skyllet

INSTRUKTIONER: Forvarm ovnen til 350 grader.

Skær alt det hvide og cirka en tredjedel af den lysegrønne del af porren i 1/2-tommer skiver.

Smelt smørret i en kraftig ovnfast gryde ved medium varme. (Gryden skal være lige stor nok til at holde skaftene i et enkelt lag.) Tilsæt porre og hvidløg og sauter til det er blødt og gennemsigtigt, 3 eller 4 minutter. Fjern fra varmen, afsat.

Varm olivenolien i en bradepande ved middelhøj varme. Kom melet på et stykke vokspapir eller aluminiumsfolie. Rul kalveskankene i melet, drys dem derefter med halvdelen af ​​salt og peber.

Når olien er varm, tilføjes skaftene og bruner dem skarpt på alle sider. Sæt porrerne tilbage til varmen, og læg skaftene oven på dem i et enkelt lag.

Hæld alt undtagen ca. 1 spsk fedt i en bradepande, og bring det derefter tilbage til varmen. Tilsæt sherryen, skrab alle stykker op, der klæber til bunden af ​​gryden. Tilsæt oksekødsbouillon, timian, laurbærblad og det resterende salt og peber. Bring det i kog, og hæld det derefter over porre og skaft.

Sæt i ovnen og kog i 1 1/4 time, rist hvert 20. minut eller deromkring. Tilsæt pastinak, vend dem i væsken. Vend tilbage til ovnen og kog i cirka 45 minutter længere, indtil kødet let trækker fra benet og pastinak let kan gennembores med tænderne på en gaffel. Hvis for meget væske fordamper, tilsættes lidt mere oksekødsbouillon. Fjern fra ovnen og rør kapers i.

PER SERVERING: 400 kalorier, 30 g protein, 34 g kulhydrat, 13 g fedt (5 g mættet), 121 mg kolesterol, 727 mg natrium, 6 g fiber.

VARM JERUSALEM ARTICHOKE & amp PROSCIUTTO SALAD

Den søde, svagt nøddeagtige, lidt citrusagtige smag af jordskokker forstærkes her med et strejf citronsaft og en pynt af valnødder. Artiskokkerne steges lige nok til at varme dem op og farve dem lidt, så de stadig er let sprøde. Dette er en smuk salat med røddernes bleg-elfenbenstoner fremhævet af snitter af julienned spinat og rosentone prosciutto.

INGREDIENSER:

- 1 1/2 til 2 spsk ekstra jomfru olivenolie

- 2 spsk hakket skalotteløg eller løg

- 1/2 tsk friskkværnet peber

- 1 til 2 tsk friskpresset citronsaft

- 2/3 kop julenerede spinatblade

- 2 ounce prosciutto, revet i tynde strimler

- 1 1/2 spsk ristede valnødstykker

INSTRUKTIONER: Skræl og skær tyndt jordskokkerne i tynde skiver. Du skal have omkring 2 kopper.

Varm olien op i en bradepande ved middelhøj varme. Tilsæt skalotteløg og sauter lige til det er gennemsigtigt. Tilsæt jordskokker og svits 2 til 3 minutter, indtil de lige begynder at brune let på kanterne. Tilsæt peber og citronsaft i gryden og fjern det fra varmen.

Arranger jordskokkerne på varme salatplader. Fordel spinaten og prosciuttoen jævnt mellem tallerkenerne og pynt med valnødderne.

PER SERVERING: 155 kalorier, 7 g protein, 15 g kulhydrat,

CELERY ROOT & amp; MASHED POTATOES

Dette er en lækker variation af kartoffelmos. Jeg elsker disse med stegt kylling og et tilbehør af dampet spinat.

INGREDIENSER:

- 4 eller 5 store kogende kartofler, skrællet og skåret i 5 eller 6 stykker

- 1 sellerirot, skrællet og skåret i 6 til 8 stykker

- 3 eller 4 spsk smør

-1/2 til 3/4 kop mælk, halv og halv eller fløde

- 1/2 tsk friskkværnet peber

INSTRUKTIONER: Kom 1 tsk salt i en gryde med flere liter vand. Tilsæt kartofler og sellerirod og kog over medium høj varme.

Kog i cirka 20 minutter, eller indtil kartoflerne og selleriroden er møre.

Tøm godt af og kom dem tilbage i den varme gryde.

Tilsæt smør og mælk, og mos det godt med en kartoffelmasker eller et elektrisk piskeris, og tilsæt mælk til den konsistens, du foretrækker.

Smag til med det resterende salt og peber. Serverer 6.

PER SERVERING: 150 kalorier, 3 g protein, 20 g kulhydrat, 7 g fedt (4 g mættet), 18 mg kolesterol, 483 mg natrium, 1 g fiber.

CELERY ROOT & amp BARLEY SOUP

Dette er en solid suppe, perfekt til en kold vinter frokost eller aftensmad.

INGREDIENSER:

- 1/2 tsk salt + salt efter smag

- 1 porre, inklusiv øm lysegrøn del, godt vasket og hakket

- 1 sellerirot, skrællet og finthakket

- 4 kopper oksekød eller grøntsagsbouillon

- 1 kop julienned, stilket spinat

INSTRUKTIONER: Kombiner byg, 1/2 tsk salt og 3 kopper vand i en gryde og bring det i kog. Reducer varmen til lav, dæk til og kog til den er mør, 1 til 1 1/2 time.

Fjern fra varme, afløb, og sæt til side.

Smelt smørret i en stor gryde eller suppegryde ved middel varme.

Tilsæt porre og selleriroden og svits, indtil porren bliver gennemskinnelig, 3 til 4 minutter.

Tilsæt bouillon og de 2 kopper vand og kog ved høj varme.

Reducer varmen til lav og lad det simre, indtil selleriroden er mør, 10 til 15 minutter. Fjern fra varmen og afkøl let.

Mos halvdelen af ​​suppen groft i en blender eller foodprocessor, og vend tilbage til gryden.

Tilsæt den reserverede kogte byg, den halve og den halve, mælk og spinat og læg den over medium varme.

Lad det simre, indtil suppen er glitrende varm, og spinaten bare er visnet. Smag til med salt.

PER SERVERING: 200 kalorier, 9 g protein, 24 g kulhydrat, 9 g fedt (5 g mættet), 25 mg kolesterol, 382 mg natrium, 4 g fiber.

CELERY ROOT, MACHE & amp BLOOD ORANGE SALAT

Dette er en iøjnefaldende salat, fordi selleriroden får den pulserende farve på blodappelsinsaftdressingen. Den sprøde, skarpe sellerirot laver en lækker smagskombination med den nøddeagtige mache og de søde appelsiner.

INGREDIENSER:

- 3 spsk fintrevet appelsinskal

- 1 spsk sherryeddike

- 2 til 3 spsk valnøddeolie eller ekstra jomfru olivenolie

- Friskkværnet peber efter smag

- 4 kopper mache eller blandede babygrøntsager

INSTRUKTIONER: Skræl selleriroden, og skær med en mandolin, hvis du har en, i tynde juliennede strimler.

Læg i en skål med isvand. Sæt til side.

Pres og si saften af ​​1 appelsin i en lille skål. Tilsæt halvdelen af ​​appelsinskal, eddike, valnøddeolie og peber.


Briciole

Novel Food #38: finalen (læsninger og opskrifter)


Mellem den dag, jeg annoncerede den 38. udgave af Novel Food og i dag, har den verden, vi lever i, ændret sig. En af bivirkningerne ved den beskyttede indretning, noget mange af os gør nu, er en fornyet opmærksomhed på indendørs aktiviteter som læsning og madlavning. Det er derfor en fornøjelse for mig at bidrage med et sæt forslag til begge dele.

En gruppe bogglade madbloggere har bidraget med indlæg, der hver især beskriver et stykke skrevne ord og den ret, læsningen inspirerede. Du er inviteret til at deltage i en litterær/kulinarisk rundvisning. For each contribution, I offer a small bite to whet your appetite: follow the link to read the details of the written word and dish each participant describes. We hope you'll be inspired.

Debra of Eliot's Eats read Pomegranate soup by Marsha Mehran
and made Elephant Ears

"The amount of food in this book is staggering. There’s so many herbs and spices, Persian food, Italian food and Irish food, I just couldn’t keep up. I really wanted to try the red lentil soup (that lead so many people into the cafe) or the pomegranate soup of the title. I had, however, about over-souped The Hubs recently so I decided on a sweeter recipe: Elephant Ears. They were interesting. I did not roll mine thin enough so they were more doughy (read donut) than a thinly fried treat. We did enjoy the flavor (but, again, the rosewater became more pronounced a day later)."

Reading The Blue Zones Kitchen by Dan Buettner
inspired Debra to prepare a Minestrone

" I’ve been intrigued by the whole Blue Zones phenomenon for a while now. these are areas where the life expectancy and health is above that found in the rest of the world. Their longevity experiences do go beyond food though. In these areas—Sardinia Okinawa Loma Linda Ikaria, Greece and the Costa Rican Peninsula of Nicoya—it’s the entire lifestyle and sense of community. They walk where they need to go and grow what they need to eat—'their surroundings nudge them into the right behaviors' (19). It was definitely soup weather so I tried one of three hearty minestrone recipes from the Sardinian section."

Reading Saint Louis Days, Saint Louis Nights by the Junior League of Saint Louis
inspired Debra to prepare a Linguine artichoke prosciutto

"I started collecting [Junior League cookbooks] in my twenties after mom bought one from Iowa. I loved the menus and the entertaining slant to each of them. From then on, I would try to pick up a Junior League cookbook in whatever city we were in. I picked up Saint Louis Day, Saint Louis Nights when I had to be the accompanying administrator on a band trip. This recipe sounded like the perfect dish for a Saturday night dinner. a delicious pasta that comes together pretty quickly."

og Blue Eggs and Yellow Tomatoes by Jeanne Kelley
inspired a Carrot Salad with Olives

"I had the occasion to meet Kelley during my brief and anticlimactic appearance at a Cooking Light cook-off in 2009. I’ve made a few recipes, but the most recent one was a riff on a carrot salad. We had company here for lunch and I needed something quick and easy with ingredients I had on hand. (I certainly wasn’t running back to the grocery store with the hoarders!). There’s also a brief primer on starting a backyard flock (for blue eggs) and designing an edible garden (for yellow tomatoes)."

Claudia of Honey from Rock read Shroud for the Archbishop by Peter Tremayne
and was inspired to bake St. Patrick's Day Oat Scones

"I'm thrilled when I come across a new book series (new to me anyway) that is absolutely terrific, full of fascinating history, great characters, a mystery to be solved, well written and even with some humor and romance. [like the] Sister Fidelma Mysteries. She is. an Irish advocate and judge who is called upon to investigate a tricky and politically sensitive murder, while on an assignment in Rome. Oatcakes are mentioned in the series, as well as porridge, however, it was the oatcakes that caught my fancy (which I remember mainly from the first book as this second one takes place in Rome). I decided to make a version based on my standard scones recipe, using ground oats in place of half the flour, with the addition of raisins, cinnamon and nutmeg. "

Marg of The Adventures of an Intrepid Reader read Pomegranate soup by Marsha Mehran
which inspired her to make Persian Drizzle Cake

" I loved all the food content, the descriptions of the way that Marjan in particular nurtured those around her through her food. I liked that there were a number of recipes included in the book, and enjoyed the almost magical realism feel to it, focusing on the power of food to change the way that you are feeling. I guess I would call it magical realism lite for want of a better term. Overall, it's a readable book, without being amazing. I chose to top my cake with Turkish Delight Easter eggs rather than rose petals. "

"The novel involves time travel. Food is not really a central theme in this mind-bending and often beautifully written book. (Well, perhaps it’s not mind-bending for everyone. But anything that involves time travel tends to hurt my head.) There are repeated mentions of lemon tarts and grilled cheese sandwiches though. I do love both of those things. But I have a weak spot for grilled cheese sandwiches. I always have. The sandwiches were perfect. Every bite savoured. None wasted."


Cathy of Delaware Girl Eats read Pomegranate soup by Marsha Mehran
and prepared Red Lentil Soup

"Author Mehran writes about lentil soup: 'Red lentil soup, although quite seductive in scent, is as simple to make as its name suggests. In the recipe book filed away in her head, Marjan aways made sure to place particular emphasis on this soup's spices. Cumin added the aroma of afternoon lovemaking to the mixture for instance'. Now that's quite a statement. I cut this recipe in half from what was published in the book. This was totally enough to feed more than a few people."

Judy of Judy's Gross Eats was inspired by The Second-Worst Restaurant in France by Alexander McCall Smith
to bake Dorie Greenspan’s Around My French Table Cherry Clafoutis

"It’s the second in the Paul Stuart Series. After a bout of food poisoning, he finds himself drawn into the challenge of turning the restaurant into the Second-Best restaurant in France. One new dish that goes on the menu is Griotte Cherry Clafoutis. Griotte cherries are simply canned/jarred sour morello cherries, available at Trader Joe’s. It doesn’t take much time or effort to create this delicious dessert, and having the jar of cherries in the pantry means it can be put together and baked in no time at all."

Simona of briciole read Pomegranate soup by Marsha Mehran
and prepared Persian herb and greens frittata

" I was particularly intrigued by the description of 'a good apple khoresh, a stew made from tart apples, chicken and split peas' (page 60 of the hardback edition), but while I was searching for a recipe for that, I read about Kuku Sabzi, a kind of herb frittata traditionally prepared for Nowruz, the Iranian New Year that is celebrated on the spring equinox. The idea is that you can use greens and herbs you like and have available. A different combination means a different flavor, so this is a recipe that can be repeated without becoming boring. "

Simona also read Winter Cottage by Mary Ellen Taylor
and prepared a Chia pudding with blueberries

" Reading descriptions of the landscape was one of the book's attractions. I also liked how the three connected stories unfolded chapter by chapter. While I was reading the book, my husband and I had dinner at a restaurant that offered chia pudding as dessert. Tasting a spoonful reminded me that I like chia pudding. I decided to work some more on my own version. Also around the same time I enjoyed eating fresh blueberries, so I knew whatever I made would have blueberries."

My special "thank you!" to the event's contributors: I hope you enjoyed participating as I do hosting the event.

You will find a link to this roundup and to those of all the earlier editions on this page. If you are looking for additional reading suggestions, head over to the Cook the Books Club website. For the February-March edition, which I am hosting, we are reading Pomegranate Soup by Marsha Mehran. For the April-May edition we will read Hippie Food by Jonathan Kauffman.

The next edition of Novel Food will be in the summer: stay tuned for the announcement. In the meantime, take good care of yourself, your loved ones and your fellow citizens by observing health officials' instructions, read good books (maybe with the next Novel Food in mind), cook good dishes, and savor life's flow in its myriad expressions.


Yelp Houston

Hey, all. Valentine's day is coming up and, try as I do, I never seem to get it right. Anybody know of a few romantic places to go or things to do? Appreciate it.

Ouisie's Table is one of the best. They serve Chateau Briand and have folks walking around seranading the tables. And when the valet brings your car, there are Valentine's Day cookies for you. P-I-M-P

Coco's should be involved. Yesterday alone I saw so many couples getting crepes I wanted to gag!

If you want a romantic dinner in a restaurant, do it the day before Valentine's day. Valentine's day (like New Year's Eve and Mother's Day) are insane days at restaurants, and you won't get any establishment's best effort.

  • Anthony H.
  • Northern Quarter, Manchester, United Kingdom
  • 27 friends
  • 226 reviews

Ibiza always gets the romantic vote

I had a lovely romantic dinner with my wife last Valentine's Day at Jimmy Wilsons. The key to the evening was that we arrived very late (9:30) and avoided all the crowds and craziness alluded to above by Albert.

Apart from restaurants? The meal is nice, but where should you go after that? I'm thinking dancing. Of course tou can do both at Sambuca.

Thanks, guys. Appreciate it.

I just gave up a 8:30 PM reservation at Michaelangelo's for Valentine's dinner ($150/couple) to do something more original. Two friends and I are going to cook a gourmet dinner for our wives together. I've got the appetizer. I was thinking of making a salmon tartare with home-made mayonnaise. Any other ideas?

Dolph, that is the sweetest thing evar! Save me the leftovers.

Chris, Lucio's BYOB! It's my fave.

@Dolph: Artichoke hearts cut in half, wrapped with prosciutto, put in a pan, pour heavy whipping cream over so that they are almost covered, sprinkle gorganzola cheese and pine nuts on top, bake at 350 for 30-35 mins. Fantastic.

@ Clinton: Wow! Love artichoke hearts and pine nuts. This sounds delicious.

I think this would be fabulous to have at any time of the year.

@ Dolph: If you make this, let us know how it turns out (both dish-wise and the guest reaction).

Then you would love that dish Edgar and it is great for anytime.

I'm thinking UYE this Valentine's at Dolph's.

@Clinton and Edgar: I think I'm going to go with both the tartare and Clinton's suggestion. I definitely will provide feedback after the event. Uh. UYE at my place? Sorry, dudes. The intent is to get my lovely wife amorous. "The more the merrier" doesn't work too well in this regard. LOL

@Dolph: We understand. If you do my suggestion, make sure that you cut the slices of prosciutto in half long ways. I'm excited to hear what you and your lovely think about them. God fornøjelse.

  • Anthony H.
  • Northern Quarter, Manchester, United Kingdom
  • 27 friends
  • 226 reviews

Alex - Za Za Hotel Spa is doing a couples deal which includes all the treatments and brunch. If you are quick you can grab my booking cos I just cancelled.

Just out of curiosity what was the deal at the Za Za Hotel Spa? Sounded like it would be $$ so I didn't call.

I'm going to be in the corner of my bedroom on the floor in the fetal position listening to one of my cry tapes.

Chis Enjoy, we were just there the first part of January for our anniversary. It was very good
We tried A Study in Tuna
Raw Ahi Tuna done 3 ways
Carpaccio
Tartar
and rolled in cracked black pepper
I still dream about the Tuna, as well as the steamed mussels in Shiner Bock and toasted Ancho from Reef.

Chris . isn't your finace` on yelp aswell? .. so .. won't she be reading this and perhaps it would
ruin the surprise?

Unless its not a surprise

Know any places that stay open later? I don't get off work until 9 PM. I figure I'll go out tomorrow instead.

David - i just made a reservation at nelore's for 10pm. I haven't been there, but hear very good things about it if you're still looking for a place that's open later.

@Amy I looked at their website and it says it closes at 10 are they staying open later just for valentines?

David--yep! At least I hope so, I made reservations for 10pm on Valentine's Day. that was the only time they said they had available. So it sounds like they'll be extending their hours :) Hope this helps!

Grr. I hate Valentines Day, it is so overrated. Just get the stupid holiday over already!

I'm just looking forward to hanging out with my boyfriend. doing things that we usually do. We're going to steer clear of all the cheesy overcompensating events/hangouts and go to our favorite chill bars and have a barroom game competition. We'll cook a nice diner of course. I'm thinking scallops seared in truffle oil with bacon. but no clue for the sides yet. Hmmmm. maybe a risotto of some sort?

Good luck everyone. went to Ruggles on my last VDay a few years back and it was sooo crazy busy, I refused to do that whole thing again.

@Clinton - I found the "official" recipe for Artichoke-Prosciutto Gratin online. You're instructions were right on. I'm going out shopping now to get all the ingredients.


What toppings can you put on a baked potato?

This baked potato recipe is very versatile, and you can substitute any of your favorite toppings that you already have in your pantry, or toppings that you find at your local supermarket. The Spanish inspired toppings are the best part of this potato recipe, and I always recommend using the best quality products available because this makes a big difference in taste and flavor. Get inspired with food from other countries. Here are some topping ideas:

  • Mexican style baked potato: use toppings like Mexican Crema, roasted or fresh corn, Monterey Jack cheese, salsa verde, and chorizo. Also, create other combinations with chopped cilantro, chopped tomatoes, jalapeños, chopped red onions, avocado or guacamole.
  • Greek style baked potato: use toppings like oregano, feta cheese, Greek yogurt, roasted red pepper spread or chopped roasted red pepper, Kalamata tapenade or chopped Kalamata olives.
  • Middle Eastern style baked potato: use toppings like labneh cheese, za&rsquoatar, sumac, roasted eggplant, Aleppo pepper, chopped Kebab/kabobs or chopped kibbeh.
  • Italian style baked potato: use toppings like mascarpone cheese, chopped artichoke, prosciutto, truffle or any of these chesses: Parmigiano-Reggiano, fontina, or pecorino.
  • French style baked potato: use toppings like crème fraiche, niçoise olives, ratatouille, gruyere cheese, caramelized onions or mushrooms.

I&rsquom pretty sure you guys will enjoy this Spanish style baked potato as much as I do. With a perfectly crispy skin, and a creamy and fluffy interior, this recipe will become a hit with your family or with your friends at that special dinner party.


Tuesday, November 25, 2008

PiePiePiePie Part 4: Bourbon pecan pie

11:51: it's in the oven would that the julep were so simple!

11:45: Toasting pecans also observing the chilling of the mint julep pie. we are not yet convinced.

11:38: zesting, zesting, zesting.

We are, unsurprisingly, behind schedule, but we're struggling to catch up. At the very least, we plan to get the Bourbon Pecan Pie ready for action.

Oh, yeah, here's the recipe! We got it from here, the great nexus of recipes. All hail!

1 Butter Pie Crust Dough disk
1 kop (pakket) gyldenbrunt sukker
1 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3 store æg
4 tablespoons bourbon, or to taste as appropriate
2 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 tsk salt
2 cups pecan halves (about 9 1/2 ounces), toasted

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. (I know you're supposed to do this part, but I rarely bother and it always comes out just fine: Line pie crust with foil. Fill with dried beans or pie weights. Bake until crust edges begin to brown and crust is set, about 17 minutes. Remove foil and beans.) Bake until golden brown, pressing with back of fork if crust bubbles. Transfer pie crust to rack. Maintain oven temperature.
Whisk brown sugar, corn syrup, and melted butter in large bowl to blend. Whisk in eggs 1 at a time. Stir in bourbon, grated orange peel, vanilla, salt, and then toasted pecans. Pour filling into prepared crust. Bake pie until edges puff and center is just set, about 50 minutes. Cool pie on rack at least 1 hour.

PiePiePiePie Part 3: Mint Julep Pie

12:19 am: Biscuit here: Three out of three people think that the mint julep pie is effing delicious. . Now we just need to figure out how to make it pretty. Ideas are already percolating. More details tomorrow when Mint Julep Pie Mark II comes out, and we post the recipe. Yessssss!

11:57: So far, so not quite what we were after--at least aesthetically. Stay tuned, we try again in the morning. Tips and tricks on how to bend a custard pie to your will totally appreciated.

11:19: I should not be trusted with custard. We think we can salvage the mint julep pie, but it may yet turn ugly. stay tuned.

10:58: Biscuit here. I redid the ganache with less cream, and the custard is on the makeshift double-boiler, but we may have had some crossed signals with regards to the "half-batch" we were going for, and it might or might not be thickening. This is totally the most fun dessert of the night!

10:46 the milk is scalding i get schooled on how to blend egg yolks and sugar biscuit creates a non-ganache that is really closer in personality to the best hot chocolate you've ever had.

9:25 : I'll be honest--this dessert is the wild card. We found ourselves with a large bottle of bourbon and a ridiculous pile of mint, and figured that the best way to dispose of both surpluses was to make a dessert from them specifically, a pie modeled after that favorite of mine, the mint julep. The problem was that we had no recipe to riff off of, which meant that not only were we responsible for the art of the project, but the chemistry as well. So. we're experimenting here. Tonight's live blog will cover our testing phase if we find something that works, we'll make a proper batch tomorrow.

PiePiePiePie Part 2: Baileys White Chocolate Cheesecake

If I recall correctly, according to Alton Brown, the humble cheesecake is in fact not a cake, but a pie, so I feel fully justified in including this in the Pie category.

We've been making this one for a few years, and what isn't eaten immediately will transmogrify over the next day into the single most coveted leftover EVER. I won't bother denying that I have been caught sitting in my pajamas watching TV, with the entire remains of this cheesecake in my lap. The white choco and the Baileys are spectacular.

Bailey's White Chocolate Cheesecake

1 graham cracker crust (see previous), in a 10 inch springform pan
1 1/2 lb cream cheese
3/4 c sugar
3 eggs
1/3 (or 2/3!) c Baileys -- I tend to splash in extra
1 tsp vanilla
3 oz (although I always use more) good white choco -- Callebaut is my fave here

Beat the cream cheese and sugar together in a large bowl. Electric mixers work well, but I prefer to use a large wooden spoon and elbow grease the moment when it comes together and goes creamy is like magic. In a separate bowl, whisk up the eggs, Baileys and vanilla, even if you think it's weird to pour Baileys into eggs. Pour the egg mixture into the cream cheese and stir up until well mixed and creamy again. Pop in the white choco, stir up, and pour into the graham cracker crust.
Bake at 325 F for about 50 minutes to an hour, until the edges are puffed up and the middle is dry. Garnish, if you really feel you need any, with crushed pecans.

PiePiePiePie, Part 1: 40-proof pumpkin pie.

This one tends to go pretty smoothly (knock on wood). A few field notes:

1. I don't measure my spices in this thing. I used to smoke, so I run on the assumption that everyone who will be eating this pie suffers from a similarly depressed state of taste--thus, spices are hiiiiiiigh.

2. The liquor used is entirely at your discretion--I have, in times past, used bourbon, frangelico, butterscotch schnapps, and rum. The latter is really my favorite, as it adds a certain piratical bent to my humble pastry--and anything that makes me say "Arrrr!" is a good thing.

1/2 batch butter pie crust (enough for an open-top pie)

  1. In a large bowl, lightly beat the eggs.
  2. Add the pumpkin
  3. Add the cream and liquor
  4. Add the sugar
  5. Add the spices (to taste) and salt
  6. Mix everything thoroughly, then pour into your prepared pie crust.
  7. Bake at 425 degrees for 15 minutes then, reduce heat to 350 degrees, and cook for a further 40-50 minutes, or until a knife inserted in the center comes out clean. Cool on rack for min of two hours. Refrigerate till serving.

Step 1: Pie crusts.

"There's something about the smell of butter." --Shiv

7:04 : We begin the important underpinnings of our sweet and delightful treats: the crusts. Biscuit's on your pate brisee, I'm pulverizing graham crackers. I get to play with Biscuit's 10-cup food processor I fully expect to be unseated by its RAW POWER.

  1. Pulverize the first three ingredients in your food processor until you have fine crumbs
  2. Mix the butter in until it becomes slightly sticky.
  3. Press into desired pans, lightly buttered

For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.

1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 tsk salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes use a higher fat content European-style butter like Plugra for wildly-enhanced flakiness
3 tablespoons (or more) ice water

Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball flatten into disk. Wrap in plastic refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)

Apologies for our terseness, but we've got some shit to do. I'm sure you understand. )

Game On!

The Herb Butter Is In The Fridge


Have you ever made food that was more ritual than recipe? The kind of food where you know you could take shortcuts, and get the exact same results, but you don't actually vil have to? The herb-infused butter for my Herb-Roasted Turkey (you'll see this one in full on Thursday!) fits the bill exactly. After the groceries come in, it's the first thing I make. A simple combination of finely-chopped thyme, parsley, and sage, the flavors and rich, green aromas intensify beautifully if made ahead and left in the fridge for a few days.

But as I said: ritual over recipe. The following provides a little insight into both the fine art of making a quality herb butter, and my occasional food-related delusions.

1) Get everything out of the fridge that you're going to need. Two sticks of butter, and a large bunch each of fresh thyme, flat-leaf parsley, sage. By the time you're done dismantling the herbs, the butter will have softened perfectly.

2) Dig around in your cupboards until you find the perfect metal bowl. The little bowl you see pictured above was lucky enough to have been chosen the first year I made this, and as such, I refuse to use anything else. It's a little too shallow for anything else, even scrambling a few eggs, so this butter is really the only reason I have kept the bowl with me through four moves.

3) Start with the thyme. After you rinse the thyme, pat it as dry as you can. I've even left it sitting out for a little while to dry properly -- it makes the later chopping much easier, and I try to avoid adding additional moisture to the finished product. But that's easy picking these tiny leaves off of their stems is what takes the most time. I'm serious. I was picking leaves through The Rachel Maddow Show, The Daily Show, The Colbert Report, and an episode of Futurama. This is because I insist on picking the leaves off the stems individually, instead of just ripping them off all in one go, like a normal person might do, by pinching the top of the stem and pulling your fingers down along it. While I fully realize that getting bits of tiny, tender stem from the longer leaves totally wouldn't matter, I have decided that the extra, invisible ingredient into this butter is a couple of hours of unblinking attention and love. I have made matters worse for myself by also deciding that the tiniest leaves are the ones that taste the best, so I tend to take extra effort to get as many of them as I can. You should end up with a pile of leaves that looks like this (left: whole thyme, right: deconstructed thyme):

4) Now chop. It does help if you patted your thyme dry -- it stops the tiny leaves from sticking like mulch all over your knife.

5) Keep chopping. We want this extra-fine. It should look like coffee grounds. green ones.

6) Now for the parsley. Rinse, pat dry, as above. Again, I spend too much time picking the individual leaves of of the stems, but this only takes about five minutes, as the parsley leaves are approximately ten thousand times larger than a thyme leaf. Chop as above -- extra fine.

7) The sage is up. Repeat as before. While I generally try for the same volume of each herb, post-chop, I usually can't resist adding extra sage anyway.

8) Pop all of these into your perfect metal bowl. (See? Isn't it perfect? It's so shiny!)

9) Add about 1 tsp each of salt and fresh-ground black pepper, and drop in the two sticks of now marvelously softened butter. Mash everything together -- it's easiest if you use the back of a spoon against the side of the bowl. You'll be left with a glorious mound of perfect, verdant, marvelously-scented herb butter. Cover and store in the fridge until Thanksgiving, being sure to take it out and smell it a few times a day until then.

Of course, in this case I'm going to be using this butter with my turkey (and as a finisher for the gravy), but it works wonderfully in more day-to-day applications as well -- I bet a grilled cheese sandwich, buttered on the outside with this, would be spectacular.

For those of you unwilling to adhere strictly to the Doctrine of the Buttery Faith, the simple version is below. You could probably even do the chopping bit in a food processor, and have the whole thing knocked out in five minutes.

Herb-Infused Butter
Adapted (as are many of my favorites) from Bon Appétit, November 2000, by way of epicurious.com.

2 sticks of softened butter
3 tbsp finely-chopped fresh thyme
3 tbsp finely-chopped fresh parsley
3 tbsp finely-chopped fresh sage
1 tsp each salt and freshly-ground black pepper


(6 stemmer, gennemsnit: 5.00 ud af 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6
  • Diet: Vegetarian

Beskrivelse

This vegetarian French onion soup is the ultimate comfort food! It’s got the rich flavor of the classic, topped with a golden crust of cheese.

Ingredienser

For the caramelized onions

  • 2 spsk smør
  • 3 pounds yellow onions ( 5 medium)
  • 1 tsk kosher salt
  • 1/2 cup dry sherry (or white wine)
  • 1 tablespoon flour

For the soup

  • 2 spsk smør
  • 8 ounces mushrooms
  • 1 carrot
  • 2 celery ribs
  • 6 garlic cloves
  • 8 cups water
  • 2 tablespoons tomato paste
  • 1 tsk eachgarlic powder and onion powder
  • 1 teaspoon vegan Worcestershire sauce (purchased or use this substitute)
  • 2 tsk kosher salt
  • 6 slices Swiss or Gruyere cheese (or shredded)
  • 6 tablespoons grated Parmesan cheese
  • 6 large or 12 small slices bread, sliced about 1/2 ” thick

Instruktioner

  1. Caramelize the onions: Thinly slice the onions about 1/8-inch thick. In a soup pot, heat the butter over medium high heat. Add the onions and sauté for 8 to 10 minutes, stirring often, until very soft and just starting to brown on the bottom. Reduce to medium-low heat and stir in the kosher salt. Cook for 40 to 45 minutes, stirring every 5 to 10 minutes and adjusting the heat so they continue to cook slowly without burning. The mushrooms will change from raw to golden to light brown to very dark brown, and reduce in volume by about 1/4. (Make ahead tip: Make the caramelized onions in advance and refrigerate until ready to make the soup. Reheat in a pan and go to step 3.)
  2. Meanwhile, make the homemade broth: Slice the mushrooms. Wash and cut the carrot in half length-wise, then into large chunks. Cut the celery into large pieces. Smash and peel the garlic. In a second pot, heat the butter over medium heat. Add the mushrooms and sauté until browned, about 6 to 7 minutes. Add 8 cups water, kosher salt, and vegetables. Bring to a boil and simmer for 30 minutes. (Make ahead: Make the broth in advance and refrigerate until serving. Then warm before proceeding to Step 3.)
  3. Simmer the soup: When onions are very reduced and dark brown, stir in the sherry and deglaze the pan by scrape all the bits off the bottom of the pan. Sprinkle with the flour and stir until the onions are coated. Strain the homemade broth into the onions (discarding the vegetables). Add 1 cup water and bring to a simmer for 2 minutes.
  4. Broil the topping: Place the soup into 6 oven-safe small bowls or ramekins. Preheat a broiler to high or an oven to 400 degrees Fahrenheit. Top with bread slices (about 1/2-inch thick), 1 slice Swiss or Gruyere cheese, and 1 tablespoon grated Parmesan per bowl. Broil 1 to 3 minutes (or bake for 20 minutes) until the cheese is melted and browned. Place on a plate and serve immediately, taking care since the bowls are very hot.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: French

Keywords: Vegetarian French onion soup, French onion soup, How to make French onion soup



Kommentarer:

  1. Adolph

    Hvilken interessant idé ..

  2. Zachariah

    Og er det sådan noget?

  3. Brennus

    What rare good luck! What happiness!

  4. Chatwin

    Jeg undskylder for at afbryde dig; der er blevet foreslået, at vi skal tage en anden vej.

  5. Cori

    Jeg beklager, det er ikke absolut nødvendigt for mig.

  6. Tomik

    Mellem os vil jeg bede moderatoren om hjælp.

  7. Shaktilabar

    What a fun answer



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