Got this recipe from Williams Sonoma and OMG I have to make these...
Cheesy potatoes gratin
Ingredients:
1 Tbs. unsalted butter
1 shallot, finely chopped
2 Tbs. all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
1 cup grated Gruyère cheese
1 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Preheat an oven to 375ºF.
In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.
Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.
Williams-Sonoma Kitchen
Sunday, September 26, 2010
Tuesday, September 7, 2010
Chile Lime Roasted Chickpeas
Got this from Willow Bird Baking Site. I love roasted Chickpeas, and these sound awesome. I'm thinking they would be great for tailgating.
Chili-Lime Roasted Chickpeas
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Recipe by: Adapted from chowmama
Yields: about 1.5 cups roasted chickpeas
Ingredients:
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 teaspoons chili powder*
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lime juice
3/4 teaspoon sea salt
1-2 teaspoons cumin*
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro
*Note: start with the lowest amount of spice, then add more to taste.
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.
Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.
Chili-Lime Roasted Chickpeas
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Recipe by: Adapted from chowmama
Yields: about 1.5 cups roasted chickpeas
Ingredients:
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 teaspoons chili powder*
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lime juice
3/4 teaspoon sea salt
1-2 teaspoons cumin*
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro
*Note: start with the lowest amount of spice, then add more to taste.
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.
Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.
Friday, August 13, 2010
Jerk Pork Kabobs
Want to try this...
Pork-Pineapple Kabobs
from Jerk From Jamaica
serves 4 (2 skewers per person)
hand on time: 15 minutes
marinating time: 2 1/2 - 4 1/2 hours
cooking time: 20 minutes
One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges
In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.
Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.
Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
Jerk Marinade
from Jerk from Jamaica
makes about 1 1/2 cups
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar
Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
Pork-Pineapple Kabobs
from Jerk From Jamaica
serves 4 (2 skewers per person)
hand on time: 15 minutes
marinating time: 2 1/2 - 4 1/2 hours
cooking time: 20 minutes
One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges
In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.
Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.
Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
Jerk Marinade
from Jerk from Jamaica
makes about 1 1/2 cups
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar
Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
Wednesday, August 11, 2010
Panera's Asian Chicken Salad
Got this recipe online, we love this salad and want to try this.
Panera Bread Asian Sesame Chicken Salad
Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds
Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil
Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Panera Bread Asian Sesame Chicken Salad
Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds
Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil
Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Tuesday, July 20, 2010
Chicken with Roasted Peppers and Salsa Verde
Okay, you know I hate cilantro, so maybe I would just use salsa verde instead of the tomatillos and cilantro. Hmm... This looks wonderful and I want to try it very soon.
Chicken with Roasted Peppers and Salsa Verde
- serves 4 -
Adapted from Mexican Everyday.
Ingredients
2 fresh poblano chiles
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts ( about 1 1/2 pounds total)
Salt
1 large white onion, sliced 1/4 inch thick
1 1/2 pounds tomatillos, husked and rinsed
1 cup cilantro, roughly chopped
1 cup chicken broth
2 to 3 tablespoons Mexican crema, heavy cream, or creme fraiche
Procedure
1. Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.
2. Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.
3. Add the onion to the skillet. Cook until golden, about 5 minutes. They shouldn't be too soft.
4. Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
5. While that's cooking, remove the poblanos from the bag. Rub off the blackened skins and remove the seeds and stems. Slice the chiles lengthwise into 1/4 inch thick strips.
6. Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.
7.Serve the chicken with the chile and onion sauce.
Chicken with Roasted Peppers and Salsa Verde
- serves 4 -
Adapted from Mexican Everyday.
Ingredients
2 fresh poblano chiles
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts ( about 1 1/2 pounds total)
Salt
1 large white onion, sliced 1/4 inch thick
1 1/2 pounds tomatillos, husked and rinsed
1 cup cilantro, roughly chopped
1 cup chicken broth
2 to 3 tablespoons Mexican crema, heavy cream, or creme fraiche
Procedure
1. Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.
2. Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.
3. Add the onion to the skillet. Cook until golden, about 5 minutes. They shouldn't be too soft.
4. Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
5. While that's cooking, remove the poblanos from the bag. Rub off the blackened skins and remove the seeds and stems. Slice the chiles lengthwise into 1/4 inch thick strips.
6. Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.
7.Serve the chicken with the chile and onion sauce.
Saturday, June 5, 2010
Cherry Yum Yum
This recipe is one of the two things I remember my Grandma Brammer making for family gatherings (grahamn cracker pie being the other). My cousin Earl Jay and I used to LOVE cherry yum yum and would beg MaMa to make it for us whenever he came into town.
I made some tonight because it reminds me of the time when my grandmother was still a vibrant, cranky bitch and everyone loved and feared her at the same time. I love you MaMa!
Cherry Yum Yum
Crust:
2 1/2 cups graham cracker crumbs
1 stick of margarine
Filling:
8 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 cup milk
2 packs of Dream Whip
2 cans of cherry pie filling
To make the crust, melt the margarine and mix with the graham cracker crumbs. Reserve 1/2 cup of this mixture. Press the remaining 2 cups into the bottom of a 9x13inch baking dish.
For the filling: Mix together the milk and the dream whip until peaks form. Add the sugar, vanilla and cubed cream cheese and beat until smooth. Spread half of this mixture on top of the graham cracker crust. Spread the pie filing evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture and spread evenly. Sprinkle the remaining graham cracker crumbs over the top. Cover and refrigerate overnight.
I made some tonight because it reminds me of the time when my grandmother was still a vibrant, cranky bitch and everyone loved and feared her at the same time. I love you MaMa!
Cherry Yum Yum
Crust:
2 1/2 cups graham cracker crumbs
1 stick of margarine
Filling:
8 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 cup milk
2 packs of Dream Whip
2 cans of cherry pie filling
To make the crust, melt the margarine and mix with the graham cracker crumbs. Reserve 1/2 cup of this mixture. Press the remaining 2 cups into the bottom of a 9x13inch baking dish.
For the filling: Mix together the milk and the dream whip until peaks form. Add the sugar, vanilla and cubed cream cheese and beat until smooth. Spread half of this mixture on top of the graham cracker crust. Spread the pie filing evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture and spread evenly. Sprinkle the remaining graham cracker crumbs over the top. Cover and refrigerate overnight.
Friday, June 4, 2010
Mexican Rice
Saw this recipe on the Pioneer Woman's website and I want to try it. I skipped the soap, um, I mean cilantro.
Basic Mexican Rice
Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 8
Ingredients
2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Basic Mexican Rice
Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 8
Ingredients
2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
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