The major changes I made to the recipe were to increase the miso and sesame oil because I like it when their flavors are noticeable. This recipe has a real bite to it from the fresh ginger and the shallot. The original recipe suggested a large one, I suggest a more thimble-like small one. If you don’t want as loud of a ginger bite, use one tablespoon instead of two. This will make a lot but I like salads best with a heavy helping of this. You’ll go through it faster than you’d expect.
Serves 4, with dressing to spare
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered
Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.
Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.
Wednesday, April 28, 2010
Saturday, April 24, 2010
Friday, April 23, 2010
Thursday, April 22, 2010
Monday, April 19, 2010
Sunday, April 18, 2010
courtney murphy
It is made of wheel thrown terra cotta, glazed in a white opaque majolica glaze and decorated with hand drawn plants, outlined in brown.
Saturday, April 17, 2010
Roasted Cauliflower with Chickpeas and Olives
Adapted from Cooking Light
1 head of cauliflower, cut into florets
24 Spanish olive, sliced in half
8 garlic cloves, thinly sliced
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
Juice from one lemon
1 15-ounce can chickpeas, rinsed and drained
3 tablespoons fresh flat leaf parsley, chopped
Preheat the oven to 450°. Combine the cauliflower, olives and garlic on a sheet pan. Sprinkle with crushed red pepper and salt, and drizzle with the olive oil. Toss well to coat. Bake the cauliflower mixture for 18 minutes, stirring after 10 minutes. Add the chickpeas and cook for another 4 to 5 minutes, or until the cauliflower is browned and crisp tender and the chickpeas are warm. Sprinkle with lemon juice and parsley and serve. Serves 6.
1 head of cauliflower, cut into florets
24 Spanish olive, sliced in half
8 garlic cloves, thinly sliced
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
Juice from one lemon
1 15-ounce can chickpeas, rinsed and drained
3 tablespoons fresh flat leaf parsley, chopped
Preheat the oven to 450°. Combine the cauliflower, olives and garlic on a sheet pan. Sprinkle with crushed red pepper and salt, and drizzle with the olive oil. Toss well to coat. Bake the cauliflower mixture for 18 minutes, stirring after 10 minutes. Add the chickpeas and cook for another 4 to 5 minutes, or until the cauliflower is browned and crisp tender and the chickpeas are warm. Sprinkle with lemon juice and parsley and serve. Serves 6.
Balsamic Roasted Green Beans
serves 4
2 cups fresh-frozen green beans (uncooked ones that are flash frozen while they are fresh)
2 tsp olive oil
2 tsp balsamic vinegar
sea salt
pepper
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread the green beans on the aluminum foil. Drizzle with olive oil and balsamic vinegar. Use a wooden spoon to stir gently. Sprinkle with salt and pepper.
Roast the green beans in the oven for 15 minutes or so, until lightly browned at the edges. Serve.
2 cups fresh-frozen green beans (uncooked ones that are flash frozen while they are fresh)
2 tsp olive oil
2 tsp balsamic vinegar
sea salt
pepper
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread the green beans on the aluminum foil. Drizzle with olive oil and balsamic vinegar. Use a wooden spoon to stir gently. Sprinkle with salt and pepper.
Roast the green beans in the oven for 15 minutes or so, until lightly browned at the edges. Serve.
ez pz
Pad Thai
Related
Pad Thai, an Easy Stir-Fry (April 21, 2010)
4 ounces fettuccine-width rice stick noodles
1/4 cup peanut oil
1/4 cup tamarind paste
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes, or to taste
1/4 cup chopped scallions
1 garlic clove, minced
2 eggs
1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts
1/2 pound peeled shrimp, pressed tofu or a combination
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered.
1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
via minimalist
Related
Pad Thai, an Easy Stir-Fry (April 21, 2010)
4 ounces fettuccine-width rice stick noodles
1/4 cup peanut oil
1/4 cup tamarind paste
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes, or to taste
1/4 cup chopped scallions
1 garlic clove, minced
2 eggs
1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts
1/2 pound peeled shrimp, pressed tofu or a combination
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered.
1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
via minimalist
Friday, April 16, 2010
Thursday, April 15, 2010
Tuesday, April 13, 2010
Monday, April 12, 2010
Chard and Feta Quiche
Ingredients:
1 frozen puff pastry sheet
2 tablespoons oil
1 onion, cut into half and thinly sliced
2 bunches of Rainbow Chard, washed and roughly chopped
4 eggs
3/4 cup heavy cream
Fresh ground pepper
Fresh ground nutmeg
1 package of feta cheese
Directions:
Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F. After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
Pour over the vegetable mixture and cheese.
Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.
1 frozen puff pastry sheet
2 tablespoons oil
1 onion, cut into half and thinly sliced
2 bunches of Rainbow Chard, washed and roughly chopped
4 eggs
3/4 cup heavy cream
Fresh ground pepper
Fresh ground nutmeg
1 package of feta cheese
Directions:
Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F. After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
Pour over the vegetable mixture and cheese.
Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.
Sunday, April 11, 2010
Binnie Bracken's Black bottom cupcakes Part 2
Another option
Black Bottom Cupcakes
Cream Cheese Filling
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature chocolate chips (not full size*)
Cake
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups sugar
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract
Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.
In a medium bowl, make filling. Beat together cream cheese, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate chips and set aside.
In a large bowl, whisk together sugar, salt, flour, cocoa powder and baking soda. Make a well in the center and add in sour cream, water, butter and vanilla. Stir together until just combined and no streaks of flour remain.
Divide cake batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture (It is ok to have a little left over).
Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.
Makes 24 cupcakes.
*Full-sized chocolate chips will sink to the bottom of the cupcakes, while miniature chips will remain suspended in the cream cheese center.
Black Bottom Cupcakes
Cream Cheese Filling
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature chocolate chips (not full size*)
Cake
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups sugar
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract
Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.
In a medium bowl, make filling. Beat together cream cheese, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate chips and set aside.
In a large bowl, whisk together sugar, salt, flour, cocoa powder and baking soda. Make a well in the center and add in sour cream, water, butter and vanilla. Stir together until just combined and no streaks of flour remain.
Divide cake batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture (It is ok to have a little left over).
Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.
Makes 24 cupcakes.
*Full-sized chocolate chips will sink to the bottom of the cupcakes, while miniature chips will remain suspended in the cream cheese center.
Binnie Bracken's Black bottom cupcakes
Black Bottom Cupcakes
Filling:
12 oz cream cheese, not softened
1/2 cup granulated sugar
1 large egg, room temperature
1/3 cup semi-sweet chocolate chips
Cake:
1 3/4 cups all-purpose flour (7.9 oz)
3/4 cup unsweetened Dutch process cocoa powder – Hershey’s Dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin tins with paper cups.
In a stand mixer, beat the cold cream cheese until fairly smooth. Add the sugar and beat until smooth. Add the egg and beat until incorporated. Stir in the chocolate chips and set aside.
Combine the flour, cocoa, baking soda and salt; mix well set aside.
In a mixing bowl, beat together the vegetable oil and sugar – I did this with a hand-held electric mixer, but a whisk would probably be fine. The mixture was kind of thick and grainy and didn’t hold a lot of air.
Mix the buttermilk and vanilla together in a cup, then add the flour mixture and the buttermilk mixture to the oil mixture alternately, stirring rather than beating, until flour is incorporated.
Divide the chocolate batter evenly among the muffins tins and top with a dollop of the cream cheese mixture.
Bake in preheated oven on center for 28-30 minutes. Cool at room temperature for about half an hour and then chill until very cold.
Filling:
12 oz cream cheese, not softened
1/2 cup granulated sugar
1 large egg, room temperature
1/3 cup semi-sweet chocolate chips
Cake:
1 3/4 cups all-purpose flour (7.9 oz)
3/4 cup unsweetened Dutch process cocoa powder – Hershey’s Dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1 cup buttermilk
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin tins with paper cups.
In a stand mixer, beat the cold cream cheese until fairly smooth. Add the sugar and beat until smooth. Add the egg and beat until incorporated. Stir in the chocolate chips and set aside.
Combine the flour, cocoa, baking soda and salt; mix well set aside.
In a mixing bowl, beat together the vegetable oil and sugar – I did this with a hand-held electric mixer, but a whisk would probably be fine. The mixture was kind of thick and grainy and didn’t hold a lot of air.
Mix the buttermilk and vanilla together in a cup, then add the flour mixture and the buttermilk mixture to the oil mixture alternately, stirring rather than beating, until flour is incorporated.
Divide the chocolate batter evenly among the muffins tins and top with a dollop of the cream cheese mixture.
Bake in preheated oven on center for 28-30 minutes. Cool at room temperature for about half an hour and then chill until very cold.
Tuesday, April 6, 2010
snow blow
If April showers bring on the flowers, I'm wondering what 5 consecutive days of April snow bring??
Today's 6 inches is amusing.
Today's 6 inches is amusing.
Saturday, April 3, 2010
Friday, April 2, 2010
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