Corned Beef Grilled Cheese
Source: Food Network Magazine, March 2013, pg. 80
1 1/2 T. unsalted butter, plus more if needed
1 small onion
1 T. sugar
kosher salt and freshly ground pepper
3/4 C. dark beer
2 oz deli-sliced corned beef, cut into strips
2 tsp. Worcestershire sauce
1 T. whole grain mustard
1 1/2 C. jarlsberg cheese (about 6 oz)
4 slices marble rye bread
Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese and 2 bread slices.
Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
Showing posts with label to try. Show all posts
Showing posts with label to try. Show all posts
Thursday, April 17, 2014
Wednesday, April 16, 2014
Watercress soup with Whiskey Cream
Watercress soup with Whiskey Cream
Source: Food Network Magazine, March 2013, pg. 125
1 C. heavy cream
3 T. Irish whiskey
3 T. unsalted butter
1/2 medium onion, chopped
1 stalk celery, chopped
1 small russet potato, peeled and chopped
3 C. chicken broth
1/4 tsp. sugar
kosher salt
2 bunches watercress, tough stems trimmed
freshly ground pepper
Bring the cream and 2 tablespoons whiskey to a simmer in a medium skillet over medium heat; cook until reduced to about 3/4 cup, about 10 minutes. Stir in the remaining 1 tablespoon whiskey. Transfer to a bowl and refrigerate until cold.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and celery; cover and cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, the potato, broth, sugar and 1/2 teaspoon salt; bring to a simmer and cook, partially covered, until the potato is tender, about 10 minutes.
Add the watercress to the saucepan and simmer until just tender, about 5 minutes. Transfer the soup to a blender in batches and puree until smooth. Return to the saucepan and bring to a bare simmer; season with salt and pepper.
Whisk the chilled whiskey cream until soft peaks form. Ladle the soup into bowls and top each with a dollop of the whipped cream.
Beef Potpies with Cheddar-Stout Crust
Beef Potpies with Cheddar-Stout Crust
Source: Foot Network Magazine, March 2013, pg. 125
For the dough:
1 3/4 C. all purpose flour, plus more for sprinkling
3/4 tsp. fine salt
1 stick cold unsalted butter, cut into 1/2 inch pieces
3/4 C. grated Irish cheddar cheese (about 3 oz.)
6-7 T stout beer
1 large egg, lightly beaten
For the filling:
2 1/4 lbs. beef chuck roast trimmed of excess fat, cut into 1 inch pices
1/4 C. all purpose flour
kasher salt and freshly ground pepper
3 T unsalted butter
1/3 C stout beer
3 medium leeks, white and light green parts only, halved lenghwise, and cut into 1 inch pieces
1 lb. carros, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
Source: Foot Network Magazine, March 2013, pg. 125
For the dough:
1 3/4 C. all purpose flour, plus more for sprinkling
3/4 tsp. fine salt
1 stick cold unsalted butter, cut into 1/2 inch pieces
3/4 C. grated Irish cheddar cheese (about 3 oz.)
6-7 T stout beer
1 large egg, lightly beaten
For the filling:
2 1/4 lbs. beef chuck roast trimmed of excess fat, cut into 1 inch pices
1/4 C. all purpose flour
kasher salt and freshly ground pepper
3 T unsalted butter
1/3 C stout beer
3 medium leeks, white and light green parts only, halved lenghwise, and cut into 1 inch pieces
1 lb. carros, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.
Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
Tuesday, April 15, 2014
Lemon Cumin rice
Lemon Cumin Rice
Source: Food Network Magazine, March 2013, pg. 127
1 1/2 C. basmati rice
1 T. vegetable oil
2 tsps. cumin seeds
1 onion, chopped
2 1/4 C. water
1 tsp, kosher sald
1 lemon, juiced and zested
1/4 sliced almonds, toasted
Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.
Source: Food Network Magazine, March 2013, pg. 127
1 1/2 C. basmati rice
1 T. vegetable oil
2 tsps. cumin seeds
1 onion, chopped
2 1/4 C. water
1 tsp, kosher sald
1 lemon, juiced and zested
1/4 sliced almonds, toasted
Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.
Cilantro Lentils
Cilantro Lentils
Source: Food Network Magazine, March 2013, pg. 127
1 1/2 C. dried red lentils, rinsed
1 large tomato, chopped
1 1-inch piece of ginger, peeled and minced
3/4 tsp. turmeric
large pinch cayenne pepper
kosher salt
2 T. unsalted butter
3 cloves garlic, thinly sliced
1/2 C. fresh cilantro, chopped
juice of 1 lemon
Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.
Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.
Source: Food Network Magazine, March 2013, pg. 127
1 1/2 C. dried red lentils, rinsed
1 large tomato, chopped
1 1-inch piece of ginger, peeled and minced
3/4 tsp. turmeric
large pinch cayenne pepper
kosher salt
2 T. unsalted butter
3 cloves garlic, thinly sliced
1/2 C. fresh cilantro, chopped
juice of 1 lemon
Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.
Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.
Sunday, April 13, 2014
Jalapeno Bites
Jalapeno Bites
Source: Food Network. Trisha Yearwood.
8oz package of cream cheese
8 oz parmesan, grated
4 T. jalapenos, chopped
1 large egg, beaten
3 C. dry plain breadcrumbs
Preheat the oven to 350. Mix the cream cheese, parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10-15 minutes, until golden brown. Serve warm.
Source: Food Network. Trisha Yearwood.
8oz package of cream cheese
8 oz parmesan, grated
4 T. jalapenos, chopped
1 large egg, beaten
3 C. dry plain breadcrumbs
Preheat the oven to 350. Mix the cream cheese, parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10-15 minutes, until golden brown. Serve warm.
Cheesy Poufs
Cheesy Poufs
Source: Cooking Under the Influence, by Ben Canaider and Greg Duncan Powell
1 C. grated cheese
1 C. flour
2 tsp. baking powder
1 pinch of rock salt
1 egg
3 1/2 oz milk
1 small onion, grated
4 T. flat leaf parsley, chopped
Preheat oven to 400 degrees. Mix cheese, flour, baking powder and salt in a bowl. Break the egg in a teacup, beat lightly with a fork and top up with milk. Fold this through the dry ingredients along with the onion and parsley. Drop by spoonfuls onto a tray and bake 10-15 min.
Source: Cooking Under the Influence, by Ben Canaider and Greg Duncan Powell
1 C. grated cheese
1 C. flour
2 tsp. baking powder
1 pinch of rock salt
1 egg
3 1/2 oz milk
1 small onion, grated
4 T. flat leaf parsley, chopped
Preheat oven to 400 degrees. Mix cheese, flour, baking powder and salt in a bowl. Break the egg in a teacup, beat lightly with a fork and top up with milk. Fold this through the dry ingredients along with the onion and parsley. Drop by spoonfuls onto a tray and bake 10-15 min.
Basil Salt
Basil Salt
Source: Food Network Magazine, September 2012, pt. 167
1/2 C. kosher salt
1/2 C. basil leaves
Place the salt and basil leaves in a food processor, then spread on a baking sheet and bake at 225 degrees until dry, 30-40 minutes, tossing halfway through. Let cool and pulse again to make a fine powder. Serve it with fresh tomatoes and mozzarella.
Apple Cheddar Soup with Bacon
Apple Cheddar Soup with Bacon
Source: Food Network Magazine, March 2013, pg. 104
3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 C. chicken broth
1 1/2 C. unsweetened apple juice
Kosher salt and freshly ground pepper
2 C. shredded extra sharp cheddar cheese (about 8 oz)
2 slices rye bread, toasted
2 tsp. dijon mustard
Chopped fresh chives, for topping
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-soup-with-bacon-recipe.html?oc=linkback
Source: Food Network Magazine, March 2013, pg. 104
3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 C. chicken broth
1 1/2 C. unsweetened apple juice
Kosher salt and freshly ground pepper
2 C. shredded extra sharp cheddar cheese (about 8 oz)
2 slices rye bread, toasted
2 tsp. dijon mustard
Chopped fresh chives, for topping
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-soup-with-bacon-recipe.html?oc=linkback
Greek Shrimp and Couscous
Greek Shrimp and Couscous
Source: Food Network Magazine, March 2013, pg. 104
1 C. whole wheat couscous
2 T. olive oil
1 lb. medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 C. dry white wine
2 scallions, sliced
2 T. chopped fresh dill
1/2 C. crumbled feta cheese (about 2 oz)
Prepare the couscous as the label directs. Cover and keep warm until ready to serve.
Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.
Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. T
op with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
Source: Food Network Magazine, March 2013, pg. 104
1 C. whole wheat couscous
2 T. olive oil
1 lb. medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 C. dry white wine
2 scallions, sliced
2 T. chopped fresh dill
1/2 C. crumbled feta cheese (about 2 oz)
Prepare the couscous as the label directs. Cover and keep warm until ready to serve.
Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.
Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. T
op with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
Saturday, April 12, 2014
Green Hornet
Green Hornet
Source: Food Network Magazine, Jan/Feb 2011, pg. 49
1/3 C. sugar
1/3 C. water
1 C. mint
1/2 C. cilantro
1/2 C. tequila
1 jalapeno, sliced
2 limes
ginger beer
salt
sugar
ice
Heat the sugar and water in a saucepan until the sugar is dissolved; chill. Puree the cold syrup with the mind and cilantro, strain. Rub the rims of the glasses with a slice of jalapeno and a lime wedge; dip in salt and then in sugar. Fill with ice. Combine half of the herb syrup, the juice of 1 lime and the tequila in a shaker; shake, then strain into the glasses. Top the drinks with ginger beer.
Source: Food Network Magazine, Jan/Feb 2011, pg. 49
1/3 C. sugar
1/3 C. water
1 C. mint
1/2 C. cilantro
1/2 C. tequila
1 jalapeno, sliced
2 limes
ginger beer
salt
sugar
ice
Heat the sugar and water in a saucepan until the sugar is dissolved; chill. Puree the cold syrup with the mind and cilantro, strain. Rub the rims of the glasses with a slice of jalapeno and a lime wedge; dip in salt and then in sugar. Fill with ice. Combine half of the herb syrup, the juice of 1 lime and the tequila in a shaker; shake, then strain into the glasses. Top the drinks with ginger beer.
Basil-Gin Lemonade
Basil-Gin Lemonade
Source: Everyday with Rachael Ray
1 bunch basil
1 1/2 C. sugar
2 C. gin
1 1/2 C. fresh lemon juice (about 6 lemons, plus 1 lemon, thinly sliced)
3/4 triple sec
1 orange, thinly sliced
Ice
Reserve a handful of the basil leaves, plus 8 small sprigs to use as garnish. In a medium saucepan, bring the 1 1/2 cups water, the sugar and the remaining basil to a boil. Lower the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes; let cool slightly, then refrigerate until cold. Strain into a clean container, pressing down on the basil to extract any liquids; discard the basil.
In a pitcher, combine the basil syrup, gin, lemon juice and triple sec. Stir in the basil leaves and lemon and orange slices. Serve in tall glasses over ice.
Source: Everyday with Rachael Ray
1 bunch basil
1 1/2 C. sugar
2 C. gin
1 1/2 C. fresh lemon juice (about 6 lemons, plus 1 lemon, thinly sliced)
3/4 triple sec
1 orange, thinly sliced
Ice
Reserve a handful of the basil leaves, plus 8 small sprigs to use as garnish. In a medium saucepan, bring the 1 1/2 cups water, the sugar and the remaining basil to a boil. Lower the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes; let cool slightly, then refrigerate until cold. Strain into a clean container, pressing down on the basil to extract any liquids; discard the basil.
In a pitcher, combine the basil syrup, gin, lemon juice and triple sec. Stir in the basil leaves and lemon and orange slices. Serve in tall glasses over ice.
Mango Salsa
Mango salsa
Source: Pops
1 1/2 C. chopped mango
1/2 C. chopped red sweet pepper
1/4 C. sliced green onions
1/4 C. snipped fresh cilantro
2 T. lime juice
2 jalapenos, seeded and chopped
Chill at least 2 hours.
Source: Pops
1 1/2 C. chopped mango
1/2 C. chopped red sweet pepper
1/4 C. sliced green onions
1/4 C. snipped fresh cilantro
2 T. lime juice
2 jalapenos, seeded and chopped
Chill at least 2 hours.
Salsa Verda
Salsa Verde
Source: Pops
1 lb. tomatillos
1 jalapeno
1 small onion, quartered
3 cloves garlic
1 T. kosher salt
1/2 bunch chopped cilantro
1 lime, juiced
Bring pot of water to boil and add tomatillos, jalapeno, onion, garlic, and 1 T. salt. Reduce heat and simmer 5-10 minutes. Reserve 1/4 C. cooking juice. Add cooked vegetables to blender with cilantro and lime juice. Add 1/4 C. cooking juice and puree. Adjust taste with more lime juice and salt.
Source: Pops
1 lb. tomatillos
1 jalapeno
1 small onion, quartered
3 cloves garlic
1 T. kosher salt
1/2 bunch chopped cilantro
1 lime, juiced
Bring pot of water to boil and add tomatillos, jalapeno, onion, garlic, and 1 T. salt. Reduce heat and simmer 5-10 minutes. Reserve 1/4 C. cooking juice. Add cooked vegetables to blender with cilantro and lime juice. Add 1/4 C. cooking juice and puree. Adjust taste with more lime juice and salt.
Lichtenstein Kraut
Lichtenstein Kraut
Source: Pops
2 slices thick bacon
1/3 C. chopped onion
2 C. saurkraut
2 Johnathon apples, unpeeled and diced (any semi-sweet apples ok)
1 heaping T. dark brown sugar
Fry bacon crisp, drain off most of fat. Saute onions in lefter fat. Drain kraut and rinse. Add all together and simmer 2 hours.
Taco Seasoning Mix
Taco Seasoning Mix
Source: Pops
1 T. chile powder
1/2 tsp. salt
1 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
1 tsp. cumin powder
1 tsp. ground oregano
1 tsp. sugar
Pear Compote
Pear Compote
Source: Food Network Magazine, March 2013, pg. 145
1/2 C dry white wine
1/2 split vanilla bean
1 star anise pod
pinch salt and pepper
2 T. sugar
2 pears, chopped and peeled
3 T. water
1/4 tsp. thyme
Bring the wine, vanilla bean, star anise, and the salt and pepper to a simmer. Cook until reduced by half, about 4 minutes. Add the sugar, pears, and water and simmer 8 more minutes. Add the thyme and increase the heat and simmer until syrupy, 1-4 minutes. Let cool.
Source: Food Network Magazine, March 2013, pg. 145
1/2 C dry white wine
1/2 split vanilla bean
1 star anise pod
pinch salt and pepper
2 T. sugar
2 pears, chopped and peeled
3 T. water
1/4 tsp. thyme
Bring the wine, vanilla bean, star anise, and the salt and pepper to a simmer. Cook until reduced by half, about 4 minutes. Add the sugar, pears, and water and simmer 8 more minutes. Add the thyme and increase the heat and simmer until syrupy, 1-4 minutes. Let cool.
Curry Quick Pickles
Curry Quick Pickles
Source: Food and Wine, August 2009
Small cucumbers, orka or beans
3 T. kosher salt
1 T. sugar
1/2 C. thin matchsticks of fresh ginger
6 garlic cloves
1 tsp. Madras curry powder
1 1/4 C. unseasoned rice vinegar (4.3% acidity)
Pack vegetables into 2 clean 1 quart glass jars. In another jar, combine the slat, sugar, ginger, garlic, curry powder and rice vinegar. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Add enough water to cover the vegetables and keep them submerged. close the jars and refrigerate overnight or for up to 1 month.
Source: Food and Wine, August 2009
Small cucumbers, orka or beans
3 T. kosher salt
1 T. sugar
1/2 C. thin matchsticks of fresh ginger
6 garlic cloves
1 tsp. Madras curry powder
1 1/4 C. unseasoned rice vinegar (4.3% acidity)
Pack vegetables into 2 clean 1 quart glass jars. In another jar, combine the slat, sugar, ginger, garlic, curry powder and rice vinegar. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Add enough water to cover the vegetables and keep them submerged. close the jars and refrigerate overnight or for up to 1 month.
Winey-Briney Quick Pickles
Winey-Briney Quick Pickles
Source: Food and Wine, August 2009
Small cucumbers, orka or beans
3 T. kosher salt
3 T. kosher salt
1 T. sugar
2 T. mustard seeds
1/4 C. tiny shallots, sliced lengthwise
1 1/4 C. white wine vinegar (6% acidity)
1 1/2 C. dry white wine
24 small tarragon sprigs
Pack vegetables into 2 clean 1 quart glass jars. In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar, and white wine and shake until the salt and sugar dissolve. Add 1 cup of water and pour the bring over the vegetables. Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged close the jars and refrigerate overnight or for up to 1 month.
Spicy Dill Quick Pickles
Spicy Dill Quick Pickles
Source: Food and Wine, August 2009
Small cucumbers, orka or beans
3 T. kosher salt
2 T. sugar
1 1/4 C. distilled white vinegar (5% acidity)
2 T. coriander seeds
6 large garlic cloves, halved
4-6 lang red or green hot chilies, halved lengthwise
16 dill sprigs
Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.
Source: Food and Wine, August 2009
Small cucumbers, orka or beans
3 T. kosher salt
2 T. sugar
1 1/4 C. distilled white vinegar (5% acidity)
2 T. coriander seeds
6 large garlic cloves, halved
4-6 lang red or green hot chilies, halved lengthwise
16 dill sprigs
Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.
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