Sunday, February 27, 2011
Yield: 12 biscuits
1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
2 cups (5 1/2 ounces) grated Parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil
1/2 cup Lemon Butter, at room temperature, recipe follows
3 cups baby arugula
10 ounces smoked salmon or prosciutto
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
Yield: 1/2 cup
Prep Time: 1 minute
1/2 cup (1 stick) unsalted butter, at room temperature
1 lemon, zested
In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
Thursday, February 24, 2011
Yield: 1 1/2 cup
1 1/4 cups plain yogurt
1 cup packed fresh basil leaves
1 1/2 cups Lemon Simple Syrup, recipe follows
1 cup ice
In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.
Lemon Simple Syrup:
Yield: 4 (6-ounce) servings
Prep Time: 5 minutes
1 cup water
1 cup sugar
1 1/2 teaspoons lemon zest
In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using.
Saturday, February 19, 2011
Yield: 32 pancakes
Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Wednesday, February 9, 2011
Yield: 4 to 6 servings
24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
Special equipment: 12 (6-inch) bamboo or wood skewers
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.
Thursday, February 3, 2011
Cook Time: 20 min
Yield: 6 to 8 servings
Vegetable oil cooking spray
3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
1/4 cup toasted hazelnuts, see Cook's Note
1/2 stick (4 tablespoons) unsalted butter, melted
8 egg yolks, at room temperature
1/2 cup sugar, plus 1/4 cup
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 cup heavy cream
3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
Special equipment: a 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper
For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.
For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.
Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10
minutes until lightly toasted. Cool completely before using.