Food. Drink. And all the things!
I'll admit it -- I was always nervous about cooking plantains because it's a common mistake to overcook them. But in this recipe, green plantains are twice-fried, so it can be made in a pinch.
Read MoreThis recipe is a fun, flavorful take on traditional rice. It has fresh cilantro, and packs a nice kick from garlic and cumins. Serve it with chicken or beef or your favorite protein.
Read MoreI'm always on the lookout for party food recipes, and it's an added bonus when the leftovers can be used for meals for the rest of the week. This tilapia ceviche is one of those dishes: your guests will eat bowls of it, and if you have any left over, you'll be blessed with a healthy, protein and vegetable-rich treat. It is, after all, made with fresh fish, tomatoes, onions, cucumbers, bell peppers and cilantro. Savory and juicy, this ceviche is a substantial yet refreshing appetizer. I like the Marcela Valladolid recipe -- it's easy to follow and isn't too juicy. I've just simplified it even further.
Serves: 8 Prep time: 30 minutes
Ingredients: 2 pounds tilapia fillets (about 8 fillets), cut into small cubes 1 cup lime juice (from about 10 limes, or buy lime juice) 3 tomatoes, small cubed 1 cucumber, small cubed 1/2 medium-sized red onion, small cubed 1 green bell pepper, small cubed 1/4 cup fresh cilantro leaves (about 1/3 of a bunch), finely chopped Salt and freshly ground black pepper 1 serrano chile, finely chopped (optional) 1 avocado, halved, pitted, peeled, and thinly sliced or cubed Tortilla chips (for serving, optional)
1. In a medium bowl, pour the lime juice over the cubed tilapia and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque, about 1 hour. (Or, you can start this recipe a day before, and leave this overnight.)
2. Remove fish from the refrigerator and drain the lime juice. Discard the juice. Mix in the tomato, cucumber, onion, bell pepper and cilantro. Season with salt and pepper, to taste. Mix in the chile, if using. If desired, mixed in the cubed avocado. Or, garnish the top with avocado slices.
3. Serve with tortilla chips or corn tostada.
My Notes What I did differently: Rather than measuring out the quantity of each vegetable, I figured it was easier to go with actual vegetables quantities. It doesn't need to be precise, and it's easy to grab and chop 3 tomatoes rather than measure our an exact cup or half-cup. I also added green bell peppers -- the added crunch and color makes it a perfect addition.
Aren't you supposed to cook fish?! Technically, by immersing the fish in lime juice, you are cooking it. More specifically, you're denaturing the proteins. So don't worry -- this tilapia is cooked thoroughly. Just make sure before adding the vegetables and seasonings that it's opaque and white all over.
When I first heard about flaxseed I thought the same thing I normally do about healthy food -- "yeah, yeah, it's good for you. But does it taste good?" And so, I shied away from it for some time before finally trying it out. As it turns out, this seedy super food can either be tasty... or can go virtually unnoticed in your dishes. If you're wary about flax seeds, try sneaking them into some of your already-existing recipes. I like to blend it smooth in my daily breakfast green smoothie, and I like adding it to baked recipes, like banana bread and dark chocolate biscotti. But first, you may wonder, what's so healthy about flaxseed? WebMD breaks it down:
Aside from the obvious health benefits, adding flaxseed to your food gives it an added texture. So what else can you add it to? Try these:
Flaxseed photo by Flickr user Alisha Vargas.
I'll admit it: I'm lazy. Although I try to be mindful to give ingredients the time and respect they deserve, I also try to cut corners whenever possible. This means blanching all my veggies in one pot -- regardless of color (and yes, I've blanched a whole beet, potatoes and peas all in one pot and had no trouble at all), and periodically reaching for the can of crushed garlic in my refrigerator (but don't tell anyone that shameful secret!). So I figured it only makes sense that I'd "cheat" my way through a potato chip recipe. Ordinarily, one would fry these in a big pot, but I try to bake rather than fry whenever possible. Usually, you can just leave the food in the oven and forget about it temporarily. Plus, it's healthier. When making potato chips, you have to slice the potatoes very thinly, about 1/8 of an inch. You may be able to do this with your trusty chef's knife, but I prefer to use a mandoline. It's much faster and more accurate. Just be careful you don't shave your fingers!
Serves: 4 Prep time: 5-10 minutes Cook time: 20-25 minutes
Ingredients: 2 large Russet potatoes 3 tablespoons olive oil kosher salt and pepper
1. Preheat oven to 400 degrees.
2. Wash and scrub the potato. Leaving the skin on, slice into 1/8" rounds.
3. Soak the slices in a bowl of water for a few minutes to rinse some of the starches off. Dry with paper towels.
4. In a clean bowl, toss the potato slices in olive oil. Arrange in one layer on a silicon baking sheet mounted on a sheet pan.
5. Sprinkle generously with salt and pepper. Bake for 20-25 minutes, or until the edges are golden brown. Sprinkle with salt again.
My Notes: Can I use additional seasonings? Of course! Be creative! When the chips are done baking, try sprinkling some cayenne pepper (for a spicy kick) or grating some Parmesan cheese over the top (because who doesn't love cheese?).
We all have that go-to meal, that must-order at restaurants. Some people order a burger wherever they go. Others might rely on a juicy rib-eye steak. For me? It's braised short ribs. Whenever I see this on a menu, it's precisely what I order. How can you not want succulent meat that literally falls off the bone when you poke it with your fork? And that delicious pan gravy? Heaven.
The other day I was craving this dish and for the first time, decided to make it myself. A few Google searches and six recipes later, I settled on the recipes I was going to work off of - Wolfgang Puck's and Anne Burrell's.
Typically in French cooking, carrots, onion and celery are used for seasoning sauces. Once the cooking process is done, they're discarded and the sauce is strained (as is the process with Puck's recipe). I've always taken issue with this; sure, I like smooth sauce, but I feel tossing out the veggies is a waste of food. So I kept them in my recipe and decided to call it "country-style." Bon Apetit!
Serves: About 6 Prep time: 20-25 minutes Cook time: 3-3.5 hours
Ingredients:
1. Pour the wine into a large saucepan over medium heat. Allow it to simmer until it cooks down by 1/2. Remove from heat.
2. Center a rack in the oven and preheat oven to 350 degrees.
3. Heat the oil in a large pot - large enough to hold all the ribs - over medium-high heat. Generously season the ribs all over with salt and pepper. When the oil is hot, sear the ribs on each side until well-browned, about 3-4 minutes.
4. Transfer the browned ribs to a plate. Lower the heat to medium, and toss in the shallots, carrots and celery. Brown the vegetables lightly, about 5 minutes. Stir in the garlic and tomato paste and cook, about 1-2 minutes. Season with salt and pepper.
5. Add the reduced wine to the vegetables, scraping the bottom of the pot with a rubber spatula or wooden spoon. Add the ribs back to the pot, then add the thyme and bay leaves. Cover with beef stock. Season with salt and pepper. Bring to a boil; tightly cover the pot with foil, and place into the oven to braise for 2 hours.
6. Taste the braising liquid and season with additional salt and pepper, if necessary. Move the ribs around. Add the potatoes to the pot. Cover with foil again, and place back into the oven for 40 minutes, or until the ribs are tender enough to be easily pierced with a fork.
7. Remove the thyme and bay leaves. Check the consistency of the sauce. If you like it as is, let the meat rest in the pot for 10 minutes before serving. But if you'd like a thicker, gravy-like consistency: In a small bowl or cup, mix together 2 tablespoons cornstarch and 2 tablespoons water until the cornstarch is dissolved and the mixture looks like milk. Pour into the pot of sauce/ribs, over medium heat. Stir well until sauce is thickened, about 2-3 minutes.
My Notes:
More tomato paste: After some thought and a trip to the grocery, I ended up adding more tomato paste than Wolfgang Puck's recipe calls for, and less than Anne Burrell's. I thought Burrell's recipe called for too much -- I didn't want braised tomato ribs. On the other hand, the smallest quantity of tomato paste available at the grocery was a 6-ounce can. For the sake of simplicity, I used the whole thing. The tomato flavor was present but not overwhelming.
More substantial with potatoes: I wanted my dish to be a balanced full meal. Typically, braised short ribs would be served with mashed potatoes, but I wanted to combine textures of melt-in-your-mouth meat with soft, chunky potatoes.
Why is this sauce chunky? Traditional French cuisine would see the carrots, shallots and celery being discarded. And because I wanted a well-balanced, hearty dish, I left mine in. If you wanted to make this dish more traditionally, you can discard them and strain your sauce before ladling onto the meat.
What other kinds of wine can I use? Dry! I like cooking with Cabernet Sauvignon -- it's strong, dry and my favorite kind of wine. (I always pour out a few ounces to sip on while I cook!) But don't go out of your way to get an expensive bottle. A $6 bottle will do just fine. You can also use Burgundy wine. Merlot and Syrah might work, but often, these wines are too mellow for a sauce like this.
Having a healthy breakfast is easier said than done. Let's face it: having a whole grain English muffin every morning quickly becomes a drag. Instead, try this sweet and tart breakfast smoothie. Inspired by Naked Juice's Green Machine, these Vitamix recipes, and a girlfriend of mine who makes her own variation of the drink, it has fruit and veggies, and doesn't taste nearly as strange as it may look. In fact, it tastes like apples and bananas with a citrus kick. Make a batch of four at a time, and store the leftover drink in your freezer. Thaw under refrigeration overnight for a ready-to-go breakfast that's well under 200 calories.
Serves: 2 (about 16 ounces) Prep time: About 5 minutes
Ingredients: 1 orange OR 2 clementines 1 Granny Smith apple 1 banana 1 cup kale (about 1.5 stalks) 3/4 cup water 1/2 cup ice (optional)
1. Prepare your fruit and vegetables: Peel the orange (or clementines), apple and banana. Core the apple. Roughly break up the fruits into segments (to make blending easier). Rip kale leaves off stalks. Add to blender. Add water and ice.
2. Blend on high until mixture is smooth, about 1-2 minutes.
My Notes: What if I don't add ice? I actually don't add ice to my smoothie. I start with cold fruit and kale, having stored it in the refrigerator, and I end up with a cool-to-room-temperature drink. I prefer it this way because it makes it easier to gulp down, which is important if you're on the go.
Why kale? Kale is an underrated vegetable. It's really high in vitamins K, A and C, and is a good source of fiber, calcium and potassium. Plus, it contains sulforaphane, which is known to be a strong cancer-fighting ingredient.
Why Granny Smith apples? Eaten alone, kale has a strong, bitter taste. The bright tartness of the green apples tones down the bitterness, resulting in smooth, clean flavor.
You know those really cute, really sweet, really crunchy cookies that are rolled up to look similar to elephants' ears? I don't like them. I don't understand their use. You never see them at parties and you never hear your girl friend say, "You know what sounds delicious? Elephant ears!" I can only imagine these cookies at a tea party, the guests obligingly biting into them after having scarfed down all the mini cucumber sandwiches and scones. And so, when my chef instructor at Le Cordon Bleu recommended we make these Palmiers puff pastries, I paid attention to her demonstration of preparing the cookies, but then blew it off mentally. Why don't I like these cookies, you ask? They're too sugary. They're too crunchy. You bite into one, and instantly, crumbs go flying about in every which way but into your cupped hand held up eagerly to catch the mess below your mouth. But alas, after class, I had more leftover puff pastry dough than I knew what to do with. (After all, I couldn't subject my arteries to making any more Brie en Croute.) So I decided to give these Palmiers a try. But I baked them at a lower temperature so they had a lightly crispy, totally flaky outer layer, but soft inside.
Serves: 12-16 cookies Prep time: 5-10 minutes Cook time: 20-25 minutes
Ingredients About 8 ounces Puff pastry dough - 1 store-bought sheet or homemade 1/3 cup sugar 2-3 tablespoons cinnamon A cup of water
1. Preheat oven to 375 degrees.
2. Roll out the dough into a rectangle, about 1/4" thickness.
3. Mark the middle lengthwise, just by putting a small indentation with your index finger.
4. Lightly coat the whole surface of the dough with water.
5. Mix cinnamon and sugar in a bowl and sprinkle over the whole surface of the dough, coating an even layer of sugary oodness.
6. Gently roll up each side of the puff pastry dough to that middle indentation point. Leave a 1/4-1/2" space in the middle,
7. Slice the dough in 1/2" pieces, then move to a parchment-lined baking sheet, laying them on their sides.
8. If you have some leftover cinnamon-sugar, you can sprinkle it lightly onto the cookies.
9. Bake cookies until light golden brown, about 20-25 minutes. But to be safe, check them at 15 minutes.
My Notes: What if I want crunchier cookies? For a crunchier cookie, bake them at 425 degrees until golden brown. This will take less time, of course, and will likely be finished in 8-10 minutes.
This is one of the few recipes that takes two basic foods that foodies love -- bread and cheese -- and folds them together into a super yummy, elegant treat. As a warning, this is not for the health conscious. I figured after all my recent posts about Nicoise salad, kale chips and a green smoothie, I was long overdue for a rich, cheesy, gourmet recipe. Call it by its original French name, Brie en croute (or "Brie in pastry case"), if you like, but for your guests who will stare at you blankly, you can just call this baked brie in puff pastry. If you're in a time crunch and planning a party, this Brie en croute can be done in a snap. Save time with store-bought puff pastry, or read on to learn how to make your own.
Serves: 8-10 Prep time: 5 minutes (when using pre-made dough); or about 50 minutes (when making dough from scratch) Cook time: about 20-25 minutes
Ingredients: For the dough: Homemade puff pastry dough
OR
1 store-bought puff pastry sheet 1 egg, beaten (for eggwash)
For the cheese filling: 2 4-ounce wheels of Brie cheese OR 1 8-ounce wheel of Brie cheese
For serving: Crackers (optional)
1. Preheat oven to 350 degrees. Unwrap dough.
2. Roll out the finished or store-bought pastry puff dough to slightly more than 1/4" thickness. Using a ruler as a guide (if needed), cut two 5" squares, or one 10" square.
3. Place each wheel of Brie cheese onto the square(s). (The 5" squares get the two 4-ounce cheese wheels; the larger, 10" square gets the one 8-ounce cheese wheel.) Gently fold each corner/flap of the square onto the middle of the cheese wheel. Brush with eggwash. Flip over and place on baking sheet lined with parchment paper. Brush with eggwash all over.
4. Bake at 350 degrees until the puff pastry is golden brown all around, about 20-25 minutes. Every oven is different, though, so be sure to check on it at the 15 minute mark! When it's finished, allow to cool slightly before serving.
5. If desired, serve with crackers.
My Notes: Why use eggwash? The eggwash gives the pastry that lovely golden sheen. Plus, it acts as a sealing agent.
Why fold the dough 2-3 times? Puff pastry is a pretty complex dough, one that needs to be folded repeatedly in order to correctly (and beautifully) flake.
I've been yammering on and on about Brie en croute and Elephant Ears, offering recommendations for both store-bought puff pastry and homemade. Naturally, the store-bought variety hardly stacks up against the homemade real deal, but that doesn't mean you can't cut corners once in a while. If you're hosting a party with little time to prepare for it, by all means, buy the dough. It isn't expensive, anyway. But if you would like to make your own or perhaps even just have an understanding for how puff pastry dough is made, read on.
Ingredients: 1 1/2 cups all purpose flour 1/2 cup (or 2 sticks) unsalted butter, cubed (about 1/2″ cubes) Pinch of kosher salt 1/2 cup cold water 1 egg, beaten (for eggwash)
1. Sift the flour. Add to standing mixer with hook attachment, mixing on low. Slowly add the cubed unsalted butter. Add a pinch of kosher salt. Add the cold water. Let mix until most of the dough is clumped onto the hook. There should be visible chunks of butter in the dough.
2. Sprinkle your wooden board (or clean counter top) with flour. Gently roll out the dough into a rectangle, to about 1/4″ thickness.
3. Arrange the dough long-ways (like a placemat). Fold up the left and right sides to the center (like window shutters). Then fold it in half like a book.
4. Cover with plastic wrap and place in refrigerator to rest, about 1 hour or even overnight.
5. Roll it out into a rectangle again. Repeat Step 3. Cover with plastic wrap and place in refrigerator to rest, about 30 minutes to an hour. Repeat once more.
6. It’s done! After you have rolled and folded your dough 2-3 times, it’s done. Allow it to chill and rest another 30 minutes to an hour before starting the Brie en croute.
The thing about poaching eggs is that it sounds more complicated than it actually is. When you do a quick Google search, you get links to various how-tos and videos that involve separate tiny dishes, taking the temperature of the water, whirpools -- all things that make the process seem daunting. But all you really need is a small saucepan, a dash of white vinegar, an egg, and a slotted spoon.
1.Heat water in a saucepan. Either wait for tons and tons of tiny bubbles form in the water (with no rapid agitation at the surface) and lower the heat. Or, even simpler, bring your water to a boil and when that happens, turn the heat down to very low and wait a few seconds until the water stops bubbling rapidly.
2.Add a dash of white vinegar. There's no need to measure this out, though if you really wanted to, about 2 teaspoons is fine. The vinegar helps bind the yolk together, keeping the egg from falling apart.
3.Break the egg into the water. Crack the egg on a hard, flat surface and crack it open just above the water, releasing it into the lightly simmering pan. It's important to do this just over the water's surface so it doesn't splash back up at you.
4. Wait 3 minutes. Set your oven timer to three minutes and gently take out the egg with the slotted spoon. You'll know the egg is done because it'll turn opaque. Plus, three is the magic number; you'll get a slightly thick, runny yolk.
It's that simple. You don't need to crack the egg into a small dish and then pour it into the water -- it won't result in a neater egg, and you'll end up with an extra dish to wash. You don't need to create a "whirlpool" -- it won't result in a neater egg, and you'll end up stressing over when to pour in the egg ad the opportune moment.
I've actually had this recipe in my arsenal for a few months now, but I hesitated to post it here on DelishMegish. There are several steps involved as some ingredients are cooked and some are left raw. But I realized it's too good not to share. It's colorful, textural, substantial -- everything you need and want in a salad meant as an entree.
Serves: 1 Prep time: About 30 minutes
Ingredients: 4 ounces tuna steak 1 cup extra virgin olive oil 1 bay leaf 2 sprigs rosemary 1/2 - 3/4 head of Boston lettuce 2" cucumber, peeled and seeded, thinly sliced 2" celery stalk, thinly sliced 1/4 red bell pepper, thinly sliced 1/4 green bell pepper, thinly sliced 3-5 blanched green beans 3 fingerling potatoes 2 radishes, thinly sliced 4 olives, whole 2 anchovies 1 hardboiled egg, quartered long-ways
For the vinaigrette: 1 tablespoon red wine vinegar 1/4 teaspoon Dijon mustard 1/4 cup olive oil 2 cloves of garlic, finely chopped
1. Poach tuna: Heat olive oil in a sauce pan, with bay leaf and rosemary. When very few bubbles form, add tuna and poach until fully cooked, about 10-15 minutes, over low heat.
2. Cook some of the vegetables: Fill a small sauce pan 3/4 with water. Add fingerling potatoes and turn heat to medium-high. Let water come to a low rolling boil, allowing the potatoes to cook through, about 15-20 minutes. When water starts boiling, add green beans to cook, about 3-5 minutes. Then add whole tomato, about 1-2 minutes.
3. Hard boil the egg: In a sauce pan, cover egg with water. Bring to boil. Reduce to low simmer for 11 minutes. Take out egg and place in cold water. When cooled, peel and slice lengthwise into quarters.
4. Wash the raw vegetables: Rinse the lettuce, radishes, cucumbers, celery and bell peppers. Pat dry with paper towel and set aside.
5. Make vinaigrette: Whisk together the red wine vinegar and Dijon mustard. Add garlic. Slowly pour in the olive oil, whisking continuously.
6. Peel tomato and slice lengthwise into quarters. Slice fingerling potatoes in half. Trim green beans. Toss all into the vinaigrette. Toss lettuce as well.
7. Thinly slice (about 1/4") radishes, peeled and seeded cucumber, celery and bell peppers. Radishes should be left round. Cucumber and celery should be sliced width-wise. Bell peppers should be sliced into thin strips.
8. Mound lettuce in the center of plate. Arrange vegetables (tomato, fingerling potatoes, green beans, radishes, cucumber, celery, bell peppers, olives) and around it.
9. Gently break up the tuna and toss in vinaigrette. Put on top of lettuce. Criss cross anchovies on top.
My Notes Why cook only some of the vegetables? I think the potatoes are self-explanatory -- raw potatoes are gross. Plus, your body can't digest all that starch. Green beans, though safer than potatoes to eat raw, contain a toxin that causes gas or even nausea, vomiting and diarrhea. As for the tomatoes, it's mainly just French tradition to cook them quickly. Doing so also renders a bright, sweet flavor.
Kale chips -- they're delicious! I swear! Lately, I've been keeping an eye out on healthy meal choices (hence my recipe for a Green Smoothie) partly because of the disapproving looks I get from my boyfriend whenever I bury my face in a bag of Tapatio-flavored Doritos ("You're not better than me!" I cry as I return to my chips, sinking into a spiral of shame), and partly because of the super-yummy but rich and fatty dishes I've been learning to make at culinary school. I had been hearing about these crispy kale chips for awhile now. Heck, just about every food blogger has a recipe. (I'm partial to the one from For The Love Of Food, mostly because of the pictures.) I was excited to try them out, but didn't have particularly high expectations because, to me, nothing can ever replace Doritos... or Flamin' Hot Fries. And wow. Wowowow. Delish. Megish. Indeed. They're really crunchy, super light, savory, earthy, salty, nutty. These aren't lame diet bagel chips. Or bland, unsalted raw nuts. These are the real deal potato chip alternative. Without further ado, the recipe for baked kale, oven-roasted kale, crispy kale, kale chips -- whatever you want to call them:
Serves: 2 Prep time: 2-5 minutes Cook time: 10-15 minutes
Ingredients: 1 bunch kale (the curly kind, about 4-5 stalks) 1 tablespoon olive oil 1/2 teaspoon salt Cayenne pepper (optional)
1. Preheat oven to 350 degrees. Start with dry kale. Otherwise, they'll turn out soggy. Either wash the stalks hours beforehand, or pat to dry and make sure there's no visible moisture. Rip leaves off stalks.
2. Toss in olive oil. The kale shouldn't be fully covered in olive oil, just a very light coat.
3. Place kale on a baking sheet lined with parchment paper or silicon baking mat. Bake in oven until the leaves' edges brown slightly, about 10-15 minutes. My oven tends to run a bit on the hotter side, so I bake mine for 10 minutes.
4. Set aside to cool, about 1 minute. Sprinkle with salt and if desired, cayenne pepper.
My Notes: What if I overcook the kale? Hey, it happens. It'll have a bitter, burnt flavor. Be sure to check your kale at the 8-minute mark. When the curly edges look brown, they're done. They should have a light, crispy, papery texture.
Can I use cooking spray instead of olive oil? You sure can! Some might say this would be a fewer-calorie-alternative. I just tend to shy away from foods that come in spray cans. It's a personal bias. Plus, I like the vaguely fruity, clean taste of olive oil.
Can I use other seasonings? Yes! The sky's the limit. When I'm in need of a spicy snack fix, I dust on some cayenne pepper. If you're introducing this recipe to a reluctant friend, try sprinkling on some freshly grated Parmesan cheese.
Recently, at a friend's BBQ, someone made these incredible mini apple pies. They were comforting, homey, crunchy, sweet -- everything a good pie is. Even though I was full, I scarfed down a few of these suckers, unable to contain myself. Between mouthfuls of pie, I vowed I was going to make these at home. But then I recalled watching my friend make them. Dough, eggwash, pie filling, apples, spices and flour were spread all over the counter as she hurriedly filled and pressed together pieces of dough. It looked like... So. Much. Work. Don't get me wrong -- the pies came out perfect. They were little, golden, crusty pockets of heaven. But between working full-time and going to school every evening, I wouldn't be able to justify spending several hours on pie, particularly when much of the labor is in the assembly process. So I cut a few corners, partially working off the back of my Pillsbury pie crust box and this recipe from Smitten Kitchen. My recipe includes both an apple pie filling and a peach pie filling. Read on and you'll learn how to make these mini pie cookies in no time.
Serves: About 6 Prep time: About 45 minutes Cook time: About 25-30 minutes
Ingredients: 1 9-inch roll of Pillsbury Refrigerated Pie Crust 1 egg, beaten 1 teaspoon water
For apple filling (for 6 mini pies): 1-1.5 Golden Delicious or Granny Smith apples 1/4 cup white sugar 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Small pinch of kosher salt (less than 1/4 teaspoon) A few squirts lemon juice, optional (to prevent apples from browning)
For peach filling (for 6 mini pies): 1 8-ounce can peaches 3 tablespoons white sugar 1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees.
2. Prepare pie dough: Roll out the pie crust to about 1/4 inch thick. Get two differently sized cookie cutters (or drinking glasses) and cut out little circles. Cut out six 3" circles and six 3.75" circles.
3. Prepare eggwash: Beat the egg in a small bowl. Add 1 teaspoon water and mix.
4. Create apple filling: Mix sugar, cinnamon, nutmeg and salt in a bowl. Peel and chop apples into little squares (about 1/8" thick, 1/4" squares). If they start to turn brown, squirt with some lemon. Toss apples into the sugar-spice mixture.
4. Or create peach filling: Drain the peaches. In a bowl, combine with sugar and cinnamon.
5. Assemble the mini pies: Put some water in another small bowl. Roll up a paper towel and dip it in the water. Moisten a 3" circle of pie crust with the paper towel. Spoon a small amount of filling onto the circle. Cover with a 3.75" circle of pie crust and press the sides to close. Crimp the edges with a fork. If desired, cut three little slits on the surface of the mini pie (refer to picture.) Repeat on all the dough.
6. Brush each mini pie with egg wash. Place pies on a baking sheet lined with parchment paper or silicon baking mat. Bake in oven until light golden brown, about 20-25 minutes.
My Notes: Why Golden Delicious or Granny Smith apples? These apples are pretty sturdy, so their firm texture holds up during the baking process. Plus, they both have a crisply tart taste. Golden Delicious apples tend to be a bit sweeter, while Granny Smith ones tend to be more on the sour side. Simply choose the variety you prefer.
Why canned peaches? Aside from requiring less preparation time and effort, canned peaches are much softer and sweeter than the fresh kind. As a result, you'll have a gooey, sweet filling for your mini pies.
But the Pillsbury Pie Crust box says to use a baking time of about 425 degrees: Baking these tiny pies at a lower temperature ensures they get cooked through and reach a lovely golden brown before getting a chance to burn.
Why use egg wash? This egg-water mixture provides a glossy finish to the pies, and helps keep them from burning.
Can I use different filling? Of course! You can use whatever filling you'd normally use in a pie.
What do I do with any extra filling? Um... eat it!
If you like to bake, you've probably had to deal with rock-hard brown sugar that's been kept in the pantry for too long. I like baking as much as the next foodie, so I do it whenever I have the time. But that's just the problem: I don't have enough time. As a result, I find myself reaching for the brown sugar once every several weeks, only to discover the consistency is more like a small boulder.
What causes this problem? Brown sugar is a mixture of white sugar and molasses. And over time, the moisture from the molasses will evaporate. As a result, you get stuck with a hardened mound of brown sugar.
How can I prevent my brown sugar from hardening? There are several things you can do, but I prefer putting the brown sugar in an airtight container and storing it in the back of my refrigerator. It's quick, easy and requires little to no thinking or extra purchasing. But there are other alternatives:
How can I soften brown sugar? Already dealing with a rock-hard mass and need to revive it? Place the brown sugar in a bowl and cover with a damp paper towel. Microwave for 30 seconds, remove the towel and break up the sugar with a fork. If it's still too hard, re-cover with the towel and microwave another 30 seconds, until the sugar has softened.
Don't buy too much brown sugar: Unless you know you're going to bake several batches of oatmeal chocolate chip cookies, don't buy much more brown sugar than you need. This way, you won't have to worry about storage, and you'll save space in your pantry or fridge.
Scallops can be tricky. Leave it over heat an extra few seconds and you get stuck with little balls of rubber. But when you cook them just right, you have a lovely, succulent treat. This classic French appetizer, also known as Saint Jacques Provencales, includes a light and tart but savory tomato sauce that complements the simply seasoned scallops.
Serves: 4 Prep time: 5-10 minutes Cook time: About 15 minutes
Ingredients: 8 scallops (2 scallops per serving) 1 tablespoon olive oil 1.5 shallots, finely chopped (or about 3-4 tablespoons) 2 cloves of garlic, finely chopped 2 tomatoes, chopped 1/4 cup chicken broth 1/2 teaspoon dried thyme 1 teaspoon dried oregano 4 sprigs of parsley, finely chopped Coarse salt and white pepper
1. Rinse scallops with salt water and pat dry. Season both sides with salt and white pepper.
2. Prepare vegetables for the sauce: finely chop the shallots and garlic. Chop the tomatoes.
3. Heat saute pan over medium heat. Add oil. Sear scallops on each side until light golden brown, about 2 minutes on each side. Wrap in foil to keep warm and set aside.
4. Turn the stove down to low-medium heat. Add shallots and cook until they start to soften, about 3 minutes. Add the garlic, tomatoes and chicken broth. Add thyme and oregano. Season with a pinch of salt and white pepper. Let simmer until sauce looks mostly chunky but still wet, about 5-7 minutes.
5. Prepare the garnish: Finely chop parsley and set aside.
6. To serve: Place two scallops and a heaping tablespoon or two of tomato sauce on a small plate. Add a few coarse salt crystals to the top of the scallops. Garnish with parsley.
My Notes: How do I know I cooked the scallops correctly? Put short, undercooked scallops will be mushy. Overcooked scallops will be tougher or rubbery. Be mindful of the color of both raw and properly cooked scallops. Raw scallops will look translucent. But when they're cooked they'll look more white and opaque.
Why should I heat the pan before adding the oil? It's a simple little trick to help keep the scallops from sticking to the pan.
Red meat thrown on a grill. Red wine mixed into butter. That's all it really is. But if you want the fancy French name, it's côte de bœuf with beurre marchand de vin. It's a thick, bone-in rib eye steak (a.k.a. a Tomahawk steak) seared on the grill (for that gorgeous, caramelized outer crust) and finished in the oven (for a perfect medium-rare), topped with butter mixed with Cabernet Sauvignon. The result? A juicy steak with a crispy, salty, peppery outer layer balanced with the rich acidity of the compound butter. Make this at home and pat yourself on the back for being able to grill a steak comparable to your city's best steakhouse.
Serves: 4 Prep time: 10-15 minutes Cook time: 30-35 minutes
Ingredients: 4 rib eye steaks (thick cut, bone-in) Coarse salt Black pepper
For the butter: 1 stick unsalted butter, room temperature (must be soft so it's easy to mix) 2-3 ounces Cabernet Sauvignon (or about 5 tablespoons) 1/4 shallot, finely chopped (or about 1 tablespoon) 1-2 sprigs parsley, finely chopped (or about 2 teaspoons) 1 teaspoon lemon juice Salt/pepper, to taste Plastic wrap
1. Preheat oven to 350 degrees.
2. Mix the red wine, a little bit at a time, into the softened butter until the mixture is pale pink. Add the shallots, parsley and lemon juice, and a pinch of salt and pepper. Put the mixture onto a sheet of plastic wrap, forming into a log. Roll it in the plastic wrap, twisting the ends to seal it. (Sort of like a giant Tootsie Roll.) Place in fridge at least 20-30 minutes prior to serving.
3. Heat grill pan on stove. Season the steak generously with coarse salt and black pepper, on both sides. This will create that delicious crust.
4. When the grill is ready, place steaks on in the 10:00 position, over high heat. When grill marks form, turn the steaks to the 2:00 position, about 2 minutes. When grill marks form, flip over at 10:00. When ready, turn to 2:00. (Turning the steak like this ensures you get hatch marks, like this. It also helps ensure even cooking.) At this point, the steak is almost rare.
5. Place steaks in a roasting pan, cover with foil, and put in the oven about 20-25 minutes, for medium-rare steak. The texture of medium-rare steak should feel like the front of your chin; firm but soft. (Tip: Check it at 15 minutes and put back in the oven, as needed.)
6. Remove red wine-butter from fridge. Cut into thin (about quarter-inch) slices, and place 1 or 2 of them on each steak. The heat from the steak will melt the butter.
Want a balanced meal? To feel less guilty about this dish, pair it with a side salad.
My Notes: How do I know when my steak is cooked through? SimplyRecipes has a good finger test to determine the doneness of steak just by poking it. But that's a little too complicated for me. I like my steak a perfect medium-rare, which feels like the front of your chin. Because every grill and every oven is different, it's hard to say for sure whether medium-rare will be achieved at exactly 20 minutes. So it's important to learn how your steak should feel.
Can I use cold steak to start? Preferably, you would use a thawed steak and take it out of the refrigerator 10-15 minutes prior to seasoning and grilling. In essence, cool -- not cold -- steak is ideal. This is to ensure a tender steak.
Why Cabernet Sauvignon for the compound butter? Annoyed that you're opening your decent bottle of Cabernet for this dish? Don't be! Like Alton Brown (and pretty much any chef) says, don't cook with any wine you wouldn't drink. Beef shouldn't be paired with sweet wine, so the dryness of the Cab is perfect. You can drink the rest of the wine when enjoying your meal, while cooking it, or both.
It's easy to grab a bottle of your favorite dressing or vinaigrette at the grocery but here's my problem: I so rarely make my own salad that the bottle goes bad before I finish it. A better solution? Try making your own vinaigrette. No doubt it's fresher and healthier (no added sugars and preservatives), but having a good recipe in your mental Rolodex of cooking knowledge is a must. My favorite 5-minute vinaigrette uses red wine vinegar, garlic and parsley. It's savory, salty and has just the right kick.
Ingredients 2 tablespoons red wine vinegar (or less, if desired) 1/4 teaspoon Dijon mustard 1-2 teaspoons fresh parsley, finely chopped 1-2 garlic cloves, finely chopped About 1/4 cup olive oil (or less, if desired) Salt and pepper, to taste
1. Finely chop the parsley and garlic cloves. Whisk in with red wine vinegar and Dijon mustard. Slowly stream in the olive oil, whisking throughout. Season with salt and pepper as desired.
2. Add the vinaigrette to some mixed baby greens, your favorite salad, or use it in lieu of mustard or butter on your sandwich.
I don't know about you, but whenever I have coffee, I have the irresistible urge to drink it with something sweet. Cookies. Pie. Cake. So every morning I either finish my coffee with an unsatisfied sweet tooth or a guilty conscience, knowing full well I wasted too many calories on some store-bought pastrty. To avoid these feelings of unfulfillment and self-loathing, I did a quick search for a healthy biscotti recipe and struck gold. This MyRecipes recipe calls for whole wheat flour and flaxseed but don't worry -- there are still dark chocolate and almonds. The best part? Each crunchy cookie is less than 100 calories (and offers a decent dose of protein and fiber)...
Makes: About 30 cookies Prep time: About 30 minutes Cook time: About 35 minutes
Ingredients: 2 cups whole wheat flour 2 tablespoons flaxseed 1/2 teaspoon baking soda 1/4 teaspoon kosher or sea salt 1/3 cup white sugar 1/3 cup dark brown sugar 2 large egg whites 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2/3 cup dark chocolate chips 3/4 cup unsalted sliced almonds
1. Preheat oven to 350 degrees.
2. Combine flour, flaxseed, baking soda, and salt in a bowl, stirring with a whisk. Using a mixer, combine sugars, egg whites, and egg in a bowl, and beat at high speed for 2 minutes. Add vanilla and almond extracts. Add the dry mixture (flour, flaxseed, etc.) to sugar-egg mixture; stir until combined. Fold in chocolate and almonds.
3. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with a silicon baking mat or parchment paper. Bake at 350° for 22-25 minutes or until firm and light golden brown.
4. Remove rolls from baking sheet; cool 10 minutes on a wire rack or separate plate. Using a serrated knife, cut rolls diagonally into 30 (1/2-inch) slices. Place back onto the baking sheet, cut sides down.
5. Bake at 350° for 5-6 minutes, turn cookies over, then bake additional 5-6 minutes. Cookies should be slightly soft in center. Remove from baking sheet; cool on wire rack or separate plate. Cookies will harden when they cool.
My Notes: Why use a serrated knife? This is especially important because the sharpness of a serrated knife easily cuts through the crunchy but yielding cookie loaf. You need only very little pressure to slice through. If you used a chef's knife (yes, even a sharp one), you'd have to exert more force and run the risk of crumbling the cookies.
Why use almond extract? The whole wheat and flaxseed are enough to overwhelm the nutty flavor, so adding a bit of extract livens it up. If you don't have almond extract, try 2-2.5 teaspoons vanilla extract.
Whole or sliced almonds? The original recipe seems to call for whole almonds, but I find them to be unwieldy in such a small cookie. Sliced almonds are not only easier to eat, but easier to fold into the dough.
Why change the baking temperature? I chose not to lower the temperature when I baked the cookies the second time because I wanted to ensure a crispy, crunchy texture -- not a stale one. Lower temperatures mean slower cooking time, which gives the dough more time to cook slowly and softly.
Ah, the panini maker. It's one of those household items you yearn for when you don't have one, yet one that collects dust in the back pantry when you do have one. It's sort of like the backyard swimming pool of kitchen appliances. I'll have to admit, up until the other day, my own panini maker was sitting on top of my refrigerator, lonely and unused. But a recent burst of creativity (and surplus of fresh vegetables) changed that. Here's a fresh and hearty sandwich recipe that you can put together and press into your panini maker within a few minutes. It even includes an easy homemade Dijon-parsley vinaigrette. You can use any meat or cheese you like, but this particular recipe calls for roast beef and gruyere, my favorite deli meat and favorite sandwich cheese...
Makes: 1 sandwich Prep time: 15-20 minutes Cook time: About 12 minutes
Ingredients: For the sandwich: 2 slices French bread (or the bread of your choice) 2-3 thin slices roast beef 1 slice gruyere cheese (or several tablespoons grated gruyere, or the cheese of your choice) 3-4 button mushrooms, thinly sliced 4-6 spinach leaves, trimmed 2-3 red cabbage leaves, very thinly sliced 2-3 thin slices red onion 3 tablespoons olive oil
For the dressing: 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard 1 tablespoon parsley, finely chopped 2 tablespoons olive oil
1. Turn on panini maker. If applicable, set to medium-high setting.
2. Make the dressing: Whisk together red wine vinegar, Dijon mustard and parsley. Slowly whisk in the olive oil. Set aside.
3. Wash, dry and slice the vegetables (mushroom, spinach, red cabbage and onion). Lightly toss the sliced mushrooms in the vinaigrette and set aside.
4. Warm 1 tablespoon olive oil in a pan. Add the red onions and soften, cooking over medium heat about 2 minutes. Add the red cabbage and cook until slightly softened, about 3 minutes. Set aside.
5. Brush dressing onto the inside slices of the sandwich bread. Layer all the vegetables (raw and cooked) onto one of the slices of bread. Add meat and cheese. Place other slice of bread on top.
6. Lightly drizzle both outsides of the bread with remaining 2 tablespoons (or perhaps even less) olive oil. Press into panini maker until light golden brown. (If using a medium-high setting, this should take about 12 minutes.)
My Notes: Why the vegetable saute? To be honest, I sort of cheated with the red onion-and-red-cabbage saute. I sauteed them the night before for dinner, and just used the leftovers in my sandwich. You can nix these components if you don't feel like sauteing, but I thought the cabbage gave a textured light bitterness that paired well with the slightly sweet but tart red onions. And this mixture is a nice contrast to the raw mushrooms and spinach.
Why the vinaigrette? Because this panini is essentially a salad (with protein and cheese) tucked into bread, the vinaigrette gives a boost of bright flavor, one that complements the veggies perfectly.
Why toss only the mushrooms in the vinaigrette? For flavor and neatness. The mushrooms are little pieces that carry the vinaigrette well. Because they're little, they won't drip oil 'n vinegar onto your panini maker, and they keep the sandwich easy to eat.
