Today is flashback time. I love food. About a year ago, we were cooking and baking up a storm. I still cook and bake, but I haven’t been as religious with the photos of our masterpieces. I came across this folder of photos on my Picasa page and figured I’d share the photos and recipes. There was a run where we did recipes from Epicurious almost every day for a month. It got expensive, but man, were our taste buds happy!
|Cooking & Baking photo album|
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian flat parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
For the Slaw:
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard, plus more for serving
1 tablespoon sugar
1/4 to 1/2 teaspoon caraway or celery seeds
Kosher salt and freshly ground pepper
1/2 head light-green cabbage, thinly sliced (about 6 cups)
1 small carrot, shredded
1 gala apple, julienned
1 bunch scallions, white and green parts, thinly sliced
For the Fish:
1 large egg
1/2 cup milk
4 6-ounce cod or other white-fleshed fish fillets
1/3 cup all-purpose flour
1/3 cup cracker meal or crushed saltine crackers
1/4 teaspoon cayenne pepper
Vegetable oil, for shallow frying
Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard.
3 tablespoons dijon mustard
3 large skinless, boneless chicken breasts (about 1 3/4 pounds)
2 to 3 teaspoons coarsely ground mixed peppercorns
3/4 teaspoon finely minced fresh rosemary
3 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup low-sodium chicken broth
1 tablespoon chopped fresh parsley
2 cloves garlic, chopped
1 pound spinach
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest.
3 tablespoons unsalted butter, divided
1 pound red cabbage, cored and thinly sliced
2 bay leaves
3/4 cup water, divided
3 tablespoons balsamic vinegar, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon ground nutmeg
2 pinches ground cloves
1 1/2 pounds large sea scallops
Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.
Egg Fried Rice
1 tablespoon peanut oil
4 large eggs, lightly beaten
4 cups cold unsalted steamed white rice
3/4 teaspoon salt
1/2 cup thinly sliced scallion greens (3 to 4 scallions)
1 to 2 teaspoons Asian sesame oil
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.
1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 teaspoon freshly grated orange zest
1 large egg
1 thawed puff pastry sheet (from a 17 1/4-ounce package of frozen puff pastry sheets)
2 teaspoons sugar
Preheat oven to 425°F and lightly butter a baking sheet.
Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon minced garlic
4 chicken breast halves with skin and bones (about 2 pounds)
In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least 2 hours and up to 1 day.
Preheat oven to 400°F.
Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes.
Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes.
Black-Bean and Tomato Quinoa
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
2 teaspoons extra virgin olive oil, divided
1 small organic orange
1 chipotle in adobo sauce, finely chopped (seeds removed)
Salt and ground black pepper to taste
2 (4-ounce) boneless, skinless fillets salmon
2 large organic Swiss chard leaves, trimmed
Preheat oven to 425°F. Grease the bottom of a baking dish with 1/2 teaspoon oil; set aside. Zest orange and transfer zest to a small bowl. Peel orange and roughly chop, discarding seeds. Add to bowl with zest along with chipotle, 1/2 teaspoon oil, salt and pepper. Toss gently; set salsa aside.
Brush salmon all over with remaining 1 teaspoon oil; season with salt and pepper. Using a fork, mash the rib of each chard leaf to make it more pliable. Arrange each salmon fillet on one of the chard leaves and spoon half the salsa over each. Wrap salmon and salsa in chard leaves, folding in the leaf ends to make 2 packages. Arrange in baking dish, seam-sides down. Bake about 15 minutes and serve.
1 bottle champagne, preferably pink/rose (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (we used orange blossom water)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)
1. Combine all the ingredients except the pears in a pot and bring to a simmer.
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low then add beans. Cover and simmer, stirring occasionally, for 60 minutes more. Ladle chili into bowls and serve.
2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
Salt and ground black pepper to taste
1/4 pound feta cheese, crumbled
Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon over brown rice.
Individual berry cobbler with lemon buttermilk icecream
Lemon Buttermilk Ice Cream
3 large eggs
1/3 cup fresh lemon juice
3/4 cup sugar
2 cups buttermilk
zest of 1 lemon
dash vanilla beans or extract
In a small heavy saucepan whisk together eggs, lemon juice, vanilla and sugar and cook over moderate heat, whisking constantly, about 10 minutes, or until a candy thermometer registers 175°F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
Whisk buttermilk and zest into cooled lemon curd until combined well (or temper mixture together) and freeze in an ice cream maker. If you don’t have an ice cream maker, just put in the freezer and stir a few times inbetween before its solid.
The berry cobbler and topping measurements were almost all by feel so these are all estimated. I made 8 different sized ones.
1 cup flour
1/4 cup butter
1/4 cup sugar
1/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
In a bowl combine flour, sugar, salt, and baking soda. Cut butter into small pieces and add to flour. Work butter into flour until it looks like cornmeal with some pea-size chunks in it. Stir in buttermilk to combine.
1/4 cup water
juice of 1/2 lemon
1 1/2 tbsp cornstarch
3 or 4 cups frozen berry mix
1 1/4 cups sugar
In a large bowl whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide berry mixture evenly among eight shallow ramekins or baking dishes and put in shallow baking pan. Drop topping batter by the spoonful onto the berry mixture. Bake berries in 350 oven for 45 to 60 minutes. Cool until room temp and top with lemon buttermilk ice cream.
2 (32-ounce) boxes low sodium chicken broth (we used homemade turkey stock)
1 (12-ounce) package Chicken Sausage, such as Roasted Artichokes and Olives or Spinach & Feta, sliced
1 large yellow onion, thinly sliced
Salt and ground black pepper to taste
7 cups cooked white beans (cannellini, navy or great northern), divided
1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped
Heat 1/4 cup broth in a large pot over medium heat. Add sausage slices and cook, stirring occasionally, until liquid has evaporated and sausage is just browned, about 10 minutes. Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes more. (Add a generous splash of broth to the pot if onions begin to stick.)
Meanwhile, put 3 cups beans and 2 cups broth into a blender and purée until smooth; set aside. Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits. Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes. Uncover, add remaining 4 cups beans, bean puree, salt and pepper and simmer until hot throughout, about 5 minutes more.
4 cups cooked white beans
1/2 cup prepared roasted tomatoes
3 tablespoons oil from roasted tomatoes
1 tablespoon balsamic vinegar
1 teaspoon green Tabasco sauce (or a seeded and chopped serrano chile)
1 cup finely grated Drunken Goat Cheese
3 tablespoons finely chopped basil
10 pitted and chopped Kalamata olives
Place beans, tomatoes, oil, vinegar and Tabasco into a food processor; purée.
Transfer purée to a bowl and stir in 3/4 cup of the cheese and basil. Season with salt and garnish with remaining cheese and olives.
2 teaspoons canola oil
2 teaspoons honey
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 cup pumpkin seeds
1 1/2 pounds cod fillets
1/2 cup roughly grated unsweetened coconut
3/4 cup panko bread crumbs
2 tablespoons butter, melted
3 tablespoons apricot fruit spread or preserves, melted
1 tablespoon lime juice
Preheat oven to 350°F. Line a baking sheet with foil. Stir together oil, honey, curry powder, cinnamon and 1/2 teaspoon of the salt in a medium bowl. Add pumpkin seeds and toss to coat. Transfer seeds to prepared baking sheet, spreading out as evenly as possible and bake, tossing occasionally, until toasted and fragrant, 12 to 14 minutes. Set aside to let cool, then peel pumpkin seeds away from foil, separate with fingers, if needed, and transfer to a bowl.
Increase oven temperature to 450°F. Arrange fish fillets in a single layer on a baking sheet lined with lightly oiled foil; set aside. Combine coconut, bread crumbs, butter and remaining 1/2 teaspoon salt in a medium bowl; set aside.
Stir together apricot spread and lime juice in a small bowl, then brush over the top of each fish fillet. Pat bread crumb mixture onto each fillet and bake until just cooked through and golden brown, 8 to 10 minutes. Transfer to plates, top with curried pumpkin seeds and serve.
1 1/2 cups French green lentils, sorted and rinsed
1 dried bay leaf
1 tablespoon extra virgin olive oil
2 large shallots, finely chopped
1 large carrot, chopped
1 large parsnip, chopped
Salt and pepper to taste
2 cloves garlic, finely chopped
1 medium tomato, seeded and chopped
1/2 cup dry red wine
1 package all-natural puff pastry, defrosted
Put lentils in a large bowl, cover with water, and set aside to let soak for 2 to 3 hours. (Soaking the lentils make them more easily digestible. You may skip the soaking step and simply cook the lentils for an extra 15 to 30 minutes, until tender.)
Drain lentils and transfer to a medium pot. Add 3 cups water and bay leaf and bring to a boil. Reduce heat to a simmer and cook, uncovered, until lentils are tender but still hold a little texture, about 30 minutes.
Preheat oven to 375°F.
Heat oil over medium heat in a medium pot. Add shallots, carrots, parsnips, and salt and pepper and cook, stirring frequently, until browned, 7 to 8 minutes. Add garlic and tomatoes, stir well, then add wine. Bring to a boil and then reduce heat and simmer, covered, for an additional 5 minutes.
Add lentils and their remaining cooking broth to pot with vegetables. Simmer over medium low heat, uncovered, until sauce has thickened, 10 to 15 minutes. Season with salt and pepper.
Pour lentils into individual ramekins or into one deep pie dish. On a lightly floured surface, roll out puff pastry dough to 1/8-inch thickness. Cut into circles just slightly larger than the tops of the ramekins (or pie dish). Place dough over lentils and make a few slashes over the top to allow steam to escape. Bake until golden brown and piping hot, 25 to 30 minutes.
2 teaspoons extra-virgin olive oil
1/4 pound sliced baby bella mushrooms
2 medium to large portobello mushroom capss, chopped
1 small onion, chopped
2 cup long-grain brown rice
4 cups water or vegetable broth
Salt and ground black pepper
1 cup chopped non-sulfite dried apricots
1 cup chopped toasted walnuts
1/2 cup total chopped fresh parsley and thyme
1 teaspoon apple cider vinegar
In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat, stirring often, about 6–8 minutes. Stir in rice, water or broth, salt & pepper to taste and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to large bowl, add apricots, walnuts, herbs, vinegar and toss to combine.
We used the leftovers to stuff an acorn squash the next day.
2 tablespoons expeller-pressed safflower oil
1 medium yellow onion, finely chopped
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
Pinch of cayenne
1 (14.5-ounce) can diced tomatoes, with their liquid
1 teaspoon evaporated cane juice sugar
1 teaspoon tamarind concentrate
2 (15-ounce) cans chickpeas, drained
1 (6-ounce) package baby spinach
1/4 teaspoon salt
Pepper to taste
Heat oil in large skillet over medium heat. Add onions and cook until softened and golden brown, about 7 minutes. Add cumin, coriander and cayenne to skillet and stir to coat onions with spices. Cook for 1 minute, then add diced tomatoes, 1/3 cup water, sugar and tamarind concentrate. Stir to mix well. Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium low heat, uncovered, for 10 minutes. Stir in spinach and cook just until wilted. Season with salt and pepper, then spoon into bowls and serve.
1 1/2 pounds plum tomatoes, coarsely chopped
8 ounces crimini (baby bella) mushrooms
1 large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed (we quartered a whole chicken and made stock with the carcass)
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
12 ounces whole wheat penne, freshly cooked
Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
12 ounces haricots verts
2 oranges, all peel and white pith cut away
1/2 cup small green olives (such as picholine)
1/2 cup fresh parsley leaves
Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (we used our homemade ones), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.
Butternut Squash and Radicchio Pappardelle
1/2 stick unsalted butter
2 tablespoon olive oil
1/3 cup pine nuts
1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)
Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
Serve topped with nuts and cheese.
1 3/4 cups reduced-sodium chicken broth
1/2 cup water
1 bacon slice, chopped
1 large garlic clove, finely chopped
1/3 cup Arborio rice
1/3 cup frozen peas
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest
1/4 teaspoon fresh lemon juice
Bring broth and water to a simmer in a small saucepan.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
4 tablespoons (1/2 stick) butter, softened, plus additional for coating ramekins
1/2 cup sugar, plus additional for coating ramekins
1/2 cup all-purpose flour
2 tablespoons Cointreau or Grand Marnier
2 tablespoons simple syrup
16 small amaretti cookies (or almond biscotti)
1 1/4 cups whole milk
1/2 vanilla bean
4 large egg yolks
5 large egg whites
1/2 cup sugar
Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
In small bowl, stir together 4 tablespoons butter and flour to form paste.
In second small bowl, stir together Cointreau/Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners’ sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.
Here’s a video too: http://www.epicurious.com/recipes/food/video/Grand-Marnier-Souffles-351569