Rigatoni With Sausage and Bell Peppers

Ingredients

Ingredient Checklist

  • 1 (16-ounce) box rigatoni pasta
  • 1 pound mild Italian sausage 
  • ½ medium-size red onion, chopped 
  • ½ red bell pepper, cut into strips
  • ½ green bell pepper, cut into strips
  • 1 tablespoon olive oil 
  • 2 garlic cloves, minced
  • ½ cup chicken broth 
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • ¼ cup chopped fresh basil
  • ¼ cup shredded Parmesan cheese 
  • Step 1Cook pasta according to package directions; drain and set aside.
  • Step 2Cook sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
  • Step 3Sauté onion and bell peppers in hot oil in Dutch oven over medium-high heat 6 minutes. Add garlic, and sauté 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper, and black pepper. Reduce heat to low, and cook, stirring occasionally, 5 minutes or until thoroughly heated. Transfer to a serving dish, and top evenly with basil and cheese. Serve immediately.

spring asparagus galette

Spring Asparagus Galette

  • SERVINGS: 8
  •  TIME: 45 MINUTES, PLUS CHILLING TIME 
  • SOURCE: SMITTEN KITCHEN

Of course you can use a storebought pie crust instead — the unroll and bake ones are the way to go here — but I promise this dough is so easy, you’ll be glad you tried it. Puffed pastry can work too, but won’t hold pleats so you’ll want to make more of a flat tart. I replace 1/2 cup of the all-purpose flour here with whole wheat flour.

  • 1 1/4 cups (165 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
  • 1/4 cup (60 grams) plain yogurt or sour cream
  • 3 to 4 tablespoons (45 to 60 ml) cold water
  • 1 pound asparagus
  • Kosher salt
  • 1/2 cup (125 grams) ricotta cheese
  • 1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
  • 1/4 cup (30 grams) grated parmesan or pecorino cheese
  • 1 garlic clove, minced
  • Red pepper flakes or freshly ground black pepper
  • 1 tablespoon (15 ml) olive oil
  • Finely grated zest of 1 lemon
  • 1 large egg or egg yolk (optional, for shine)

Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.

In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.

Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)

Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.

Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.

Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.

Weeknight Bolognese by INA GARTEN

Ina-Bolognese

Serves 4

Ingredients

  • Good olive oil
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic (4 cloves)
  • 1 tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1¼ cups dry red wine, divided
  • 1 can (28 ounces) crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 pound dried pasta, such as orchiette or small shells
  • ¼ teaspoon nutmeg
  • ¼ cup chopped fresh basil leaves, lightly packed
  • ¼ cup heavy cream
  • Freshly grated Parmesan cheese

Directions

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon.  Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute.  Pour the wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined.  Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.

While the pasta cooks, finish the sauce.  Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes.  When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid.  Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce.  Serve hot with Parmesan on the side.

Notes:

 If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork.  You can even substitute chopped mushrooms for a vegetarian dinner

 If you don’t have shells, use any dried pasta that you like!

 If you don’t have cream or basil, you can leave it out!

This recipe was featured in the April 5th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe. We highly recommend!

INA GARTEN

Ina Garten is the author of the Barefoot Contessa cookbooks and host of Barefoot Contessa on Food Network.

SUMMER SALAD

From one of our vintage cookbooks

Serves 4 Skill Level: Easy

4 Red Bell Pappers
1-2 Cups of slightly cooked Green Beans
1 Onion, thinly sliced
1 Garlic clove, sliced
1 Teaspoon corse Salt
Freshly ground Pepper
2 Tablespoons Red Wine Vinegar
6-8 Tablespoons of Olive Oil
Choice of Greens (arugula, chicory, sorrel)
3 Tomatoes- cut into bite size pieces
4 Hard Boiled Eggs, peeled and quartered
Basil and any herbs to taste from your garden, nasturtium and/or Hyssop
flowers

Tear the Peppers into strips and place in a bowl with the sliced Onion and Green beans.

Make a vinaigrette by mashing the garlic in a bowl with the salt and pepper until the garlic is completely pureed. Add the vinegar and stir well. Then stir in the oil. Pour over the beans, peppers and onion and let marinate for 2-3 hours. Place the salad servers crossed over the mixture to form a barrier. (so that greens do not get soggy when assembling)

Add the washed and dried greens, Add the tomatoes and eggs on top. Toss when at the table and add the final herbs and flowers from your garden.

Leftover Turkey in Creamy Mushroom Sauce

turkeyinmushroom

from Natasha’s Kitchen

Ingredients

  • 2 Tbsp olive oil
  • 1 lb mushrooms sliced
  • 1 small onion finely chopped
  • 4 Tbsp unsalted Butter
  • 3 Tbsp all-purpose flour gluten free flour works well too
  • 1 1/2 to 2 cups chicken broth (low sodium)
  • 4-6 Cups leftover turkey meat torn into bite-sized pieces
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp ground black pepper or to taste
  • 1 Tbsp Parsley to garnish optional

Turkey-in-Gravy-7-600x400

  1. Heat a large non-stick pan over medium heat. Add 2 Tbsp olive oil and diced onions and sauté until soft and golden (4-5 minutes, stirring frequently). Add mushrooms to the pan and sauté until soft and golden (5-7 min, stirring frequently). Remove mushrooms and onions from pan.

  2. In the same hot pan (no need to wash it), add 4 Tbsp unsalted butter. Once melted, whisk in 3 Tbsp flour. Cook, whisking continually until roux is a golden brown (1 1/2 to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste (I added 1/2 tsp sea salt and a pinch of black pepper).
  3. Add add mushrooms/onions back to the pan. Stir in turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.

Oyster Pudding

oysters-bread-pudding-square-crop

Ingredients
  • 8 cups (1-inch) cubed French bread
  • 5 tablespoons unsalted butter, melted
  • 4 tablespoons minced garlic, divided
  • 3 tablespoons unsalted butter
  • 1 cup chopped fennel
  • ¾ cup chopped yellow onion
  • ½ cup chopped celery
  • ½ cup frozen chopped spinach, thawed and squeezed dry
  • ⅓ cup chopped fresh parsley
  • 2 tablespoons Pernod Anise
  • 1 tablespoon ketchup
  • 1 tablespoon kosher salt
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper
  • 6 large eggs, lightly beaten
  • 1 cup heavy whipping cream
  • 3 (8-ounce) containers oysters, shucked, drained, and quartered, if large (reserve oyster liquor)
  • ¾ cup freshly grated Parmesan cheese, divided
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Spray a 3-quart baking dish with cooking spray.
  2. Place bread on prepared baking sheet. Add melted butter and 1 tablespoon minced garlic, tossing to combine. Toast until lightly browned and crisp, about 15 minutes.
  3. In a large Dutch oven, heat butter over medium-high heat. Add fennel, onion, celery, and remaining 3 tablespoons minced garlic; cook until vegetables have softened and released their liquid, 5 to 7 minutes. Remove from heat; stir in spinach, parsley, Pernod, ketchup, salt, Worcestershire, white pepper, and cayenne.
  4. In a large bowl, whisk together eggs, cream, and ½ cup reserved oyster liquor. (If not enough liquor, replace with more cream.) Add bread, vegetable mixture, oysters, and ½ cup Parmesan, gently stirring until combined and liquid is mostly absorbed. Spoon into prepared baking dish, and loosely cover with foil.
  5. Bake for 20 minutes. Top with remaining ¼ cup Parmesan, and bake, uncovered, until bread is lightly browned, cheese is melted, and pudding is firm to the touch, about 25 minutes more.

Creamed Peas and Pearl Onions

Creamed-Peas-2

This is a really simple side dish recipe using either fresh or frozen green peas. You’ll want to thaw them if frozen.

You could use fresh pearl onions, but they are such a pain to peel. Save yourself the time and buy a bag of frozen pearl onions.

Creamed Peas and Pearl Onions

You’ll blanch the pearl onions in hot water for 5 minutes. Then saute them in butter for 2 minutes. Add the peas and cook 1 more minute.

Next add 1/4 cup of flour and cook and stir for 1 minute to cook the flour and get rid of the raw flour flavor. Stir in 1/2 cup of chicken broth and 1/2 cup of heavy cream. Add 1 teaspoon each of salt and sugar and 1/2 teaspoon of pepper. Cook just long enough to thicken the sauce and it’s ready to serve.

I like to sprinkle a little fresh mint on top for extra falvor, but that is optional.

This classic side dish pairs well with chicken, beef, turley, and pork. Try it spooned over mashed potatoes. Divine!

Ingredients

    • 1 (14-ounce) package frozen pearl onions
  • 3 tablespoons butter
  • 5 cups fresh or frozen peas, thawed
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon finely chopped fresh mint, optional

Instructions

    • Fill a medium saucepan halfway with water. Bring to a boil. Add pearl onions and simmer gently for 5 minutes. Drain.
    • Melt butter in a large nonstick skillet over medium-high heat. Add pearl onions and cook 2 minutes.
    • Add peas and cook 1 minute.
    • Add flour and cook and stir for 1 minute.
    • Gradually add chicken broth and heavy cream, mixing it in as you pour.
  • Add salt, sugar, and black pepper. Cook for 2 to 3 minutes to thicken.
  • Sprinkle with mint.

 

Cranberry Sauce

cranberry-sauce-horiz-a-2000

INGREDIENTS

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

1 Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

2 Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)

3 Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

 

4 Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.

Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

5 Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

 

Thanksgiving Sangria

Thanksgiving-Sangria-4-700x1050

Using a mix of white wine, apple cider, and brandy, then stirring in spiced pumpkin butter or apple butter. I prefer using spiced pumpkin butter, but only because I find it a little more appropriate for Thanksgiving. Either pumpkin butter or apple butter works great, and both add just the right amount of spice and sweetness to your sangria.

For my mix of fruit, I used sliced apples, blood oranges, and pomegranates. You can really use any mix of autumn fruits you love. But I found these particularly pretty, and they pair deliciously with the flavors in the wine and cider.

And then, the ginger beer. My complete obsession. I love topping all cocktails with just a little ginger beer. I find it adds the perfect amount of spice to every cocktail.

I’m excited to be including this in my 2019 Thanksgiving menu that will be coming in just about a week!

This is the perfect make-ahead party Sangria for both Friendsgiving and Thanksgiving!

Thanksgiving-Sangria-2-700x1050 (1).jpg

INGREDIENTS

  • 1 (750 ml) bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 cup apple cider
  • 1/2 cup brandy
  • 1/2 cup pumpkin butter (or apple butter)
  • 1/4 cup lemon juice
  • 2-4 tablespoons pure maple syrup, using more or less to your taste
  • 2 honeycrisp apples, sliced
  • 2 blood oranges, sliced
  • 1 cup pomegranate arils
  • 3 cinnamon sticks
  • 1-2 (12 ounce) ginger beers
  • star anise, for garnish (optional)

INSTRUCTIONS

  1. 1. In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled.

    2. Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer. Drink up!  …Tieghan

Karina’s Grown Up Chicken Cacciatore

dining table2

Cacciatore or Hunters Stew is a robust italian dish.  Made with fresh ingredients and with a few additions, this can be a sophisticated and yet simple dish to make in just a few steps. Or make on a Sunday and freeze the leftovers for up to 3 months.

INGREDIENTS

  • 6 skinless chicken thighs bone-in
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 1 medium onion diced
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 small yellow bell pepper (capsicum), diced
  • 1 small red bell pepper (capsicum), diced medium
  • 1 large carrot peeled and sliced
  • 10 oz (300g) mushrooms sliced
  • 1/2 cup pitted black olives
  • 8 sprigs thyme
  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish
  • 1 teaspoon dried oregano
  • 150 ml red wine
  • 28 oz (820g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 7 oz (200g) Roma tomatoes halved
  • 1/2 teaspoon red pepper flakes

INSTRUCTIONS

    • Season chicken with salt and pepper.
    • Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds).
    • Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
    • Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don’t stick).
    • Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
  • Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes.  Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

TANGA CHERRY COVERED BAKER M

$132.00 – $167.00
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Blueberry Mascarpone Ice Cream

mascarpone

INGREDIENTS LIST

  • 2 cups fresh or frozen blueberries, thawed (about 12 ounces)
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 container (8 ounces) Wisconsin mascarpone cheese
  • 1 cup sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • Pinch sea salt

Instructions

  1. Combine the blueberries, sugar and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly; cook and stir for 5-8 minutes or until blueberries pop. Remove from the heat. Cool, stirring occasionally. Place berry mixture into a food processor; cover and pulse until almost smooth. Transfer to a large bowl.
  2. Beat mascarpone and sweetened condensed milk in a large bowl until combined. Add cream, vanilla and salt; beat until stiff peaks form. Gently fold into blueberry puree, leaving a swirl pattern. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm. Remove from freezer 10 minutes before serving.

(When beating the mascarpone, take care not to overbeat as it could churn into a lumpy texture similar to butter.)

hbr_001_-_bunny_rabbit_ice_cream_holder_1__15406.1541351408

Bunny Rabbit Ice Cream Holder

 

Blueberry Basque Cheesecake

Simple-Blueberry-Basque-Cheesecake-1-700x1050

INGREDIENTS

  • 1 sheet frozen puff pastry, thawed
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 2 cups fresh blueberries
  • granulated sugar and confectionerś sugar, for dusting (optional)

INSTRUCTIONS

1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper.

2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.

3. In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds.

3. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.

4. Transfer to the oven and bake for 50-60 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled.

*Cheesecake base adapted from Bon Appétit.

 

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PIZZA ESSENTIALS

pizza supplies

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THE MAKING

THE SERVING

HOSTESS GIFTS

THE RECIPES

pizza-margherita-COOK TIME:

PREP TIME:

SERVINGS:

2-4

Cooking pizza on the grill gives it a gentle char and a fragrant hint of smokiness that the oven just can’t provide.

Technique tip: Tear the basil with your hands. Knives can bruise the basil and make it turn black.

Ingredients

    • 1 pound pizza dough, store-bought or homemade
    • 1/4 cup tomato sauce, store-bought or homemade
    • 3 ounces fresh mozzarella, thinly sliced
    • Fresh basil, torn
    • Extra virgin olive oil
    • Kosher salt and freshly ground black pepper
    • Crushed red pepper flakes (optional)

 

Preparation

1. Preheat the grill to high heat. Brush the grill grates with oil.

2. Stretch and roll the pizza dough out into a large circle. Grill the dough on both sides until golden brown (about 1 minute per side). Transfer the cook dough to a baking sheet.

3. Spread a few tablespoons of tomato sauce on the crust and top with the sliced cheese. Drizzle the pizza with olive oil, season with salt, pepper and crushed red pepper flakes.

4. Return the pizza to the grill, close the cover and cook until the sauce is heated through and the cheese has melted, about 5 minutes. Remove and top with torn basil.

Margherita Pizza

pizza-margherita-

COOK TIME:

PREP TIME:

SERVINGS:

2-4

Cooking pizza on the grill gives it a gentle char and a fragrant hint of smokiness that the oven just can’t provide.

Technique tip: Tear the basil with your hands. Knives can bruise the basil and make it turn black.

Ingredients

    • 1 pound pizza dough, store-bought or homemade
    • 1/4 cup tomato sauce, store-bought or homemade
    • 3 ounces fresh mozzarella, thinly sliced
    • Fresh basil, torn
    • Extra virgin olive oil
    • Kosher salt and freshly ground black pepper
    • Crushed red pepper flakes (optional)

 

Preparation

1. Preheat the grill to high heat. Brush the grill grates with oil.

2. Stretch and roll the pizza dough out into a large circle. Grill the dough on both sides until golden brown (about 1 minute per side). Transfer the cook dough to a baking sheet.

3. Spread a few tablespoons of tomato sauce on the crust and top with the sliced cheese. Drizzle the pizza with olive oil, season with salt, pepper and crushed red pepper flakes.

4. Return the pizza to the grill, close the cover and cook until the sauce is heated through and the cheese has melted, about 5 minutes. Remove and top with torn basil.

 

HOME MADE CRUST

Ingredients

3 1/2 to 4 cups bread flour, plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons

  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

  3. Cook’s Note

    Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.

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Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut

Easy Lemon Cake with Marshmallow Frosting + Toasted Coconut

Yield: serves 4-6 Skill Level: Medium

Total Time: 1.5 hours

Ingredients:

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
the zest of 4 lemons
1/2 cup fresh lemon juice (this was 3 lemons for me)
3 tablespoons milk

marshmallow frosting
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup unsweetened, flaked coconut, toasted if desired

Directions:

 

Preheat oven to 350 degrees F. Spray a round 9-inch cake pan (mine was springform) with nonstick spray liberally.

In a small bowl, whisk together sifted flour, baking powder and salt.

In a large bowl, whisk together eggs and sugar until smooth and creamy. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth. Pour into the greased 9-inch pan and use a spatula to even out the batter. Bake for 25-30 minutes, or until cake is set and springs back when touched. Remove and let cool completely.

marshmallow frosting
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined. Frost cake as desired, then top with coconut!

[adapted from mother lovett’s orange cake, frosting from martha]

All images and text ©How Sweet Eats.

BEER CHEESE FONDUE

BEER CHEESE FONDUE

 

INGREDIENTS

  • 1 clove Garlic
  • 10 oz Sharp Cheddar, shredded
  • 6 oz Gruyere, shredded
  • 1 Tablespoon Flour
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper
  • 1 Cup Beer (Lager)

INSTRUCTIONS

  1. Cut the garlic in half. Rub the cut ends all around the bottom and sides of the pot.
  2. In a large bowl, combine shredded cheeses, salt, white pepper, and flour.
  3. Add beer to a saucepan and bring to a bubble over medium heat.
  4. Reduce to a simmer and then begin adding the cheese, one handful at a time, stirring constantly with a wooden spoon.
  5. When all the cheese is fully melted, transfer to your fondue pot and serve.

 

copper fondue pot

CHEESE FONDUE SET

Michelle’s Sangria Cocktail

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Michelle Babka in Parkton Maryland’s Casa Mia Restaurant serves up an unusual firecracker Sangria. This version is more a cocktail than a wine over ice variety. And its fabulous!

Ingredients

  • Everyday Cabernet
  • Cranberry Juice
  • Triple Sec
  • Brandy (Peach Brandy if you like)
  • peach schnapps
  • simple syrup
  • Sprite and fruit of choice (bing cherries, halved, if you have)

Preparation

In a container, fill 1/2 with cabernet. Add 1/3 of that amount of cranberry juice, then 3 parts triple sec, brandy and schnapps- add a dash of simple syrup (sugar water). Add fruit.

When ready to serve, fill either the container or a glass with ice and top with Sprite, garnish and serve! Its dark, sweet and spicy!

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Lemon Ricotta Pies

Lemon Ricotta Pies

makes 8 pastries

DOUGH
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
Fine sea salt
2 large eggs
2 tablespoons extra-virgin olive oil.

FILLING
3/4 pound whole milk ricotta cheese
1 large eggs, separated
2 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
Unsalted butter for greasing muffin tin
Confectioners sugar for dusting

SPECIAL EQUIPMENT: a nonstick muffin tin with 12 (1/2-cup) cups

Instructions
For Dough: In a large bowl, whisk together flour, sugar and pinch salt. Mound flour mixture, then form a well in center. Add eggs and oil to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms a mostly complete mass.

Transfer dough and any flour in bowl to a clean work surface to knead together until smooth, about 5 minutes. Wrap dough tightly in plastic wrap and let rest at room temperature 30 minutes. Meanwhile, make filling.

For Filling: In a large bowl, whisk together cheese, egg yolks, granulated sugar and zest until smooth. In the bowl of an electric mixer, beat egg whites to stiff peaks. In two additions, fold whites into cheese mixture.

Heat oven to 375º with rack in the middle. Grease 8 muffin cups with butter.

Roll out dough to a 14-inch square, 2 millimeters thick. Using a fluted pastry 
wheel, cut out 8 (4-inch) squares from dough; discard excess dough. Fit squares into prepared muffin cups, pressing centers into cups and letting corners of pastry overlap edges of pan. Divide filling among dough-lined cups, then fold dough corners over filling.

Bake, rotating once, until pastries are puffed and golden, 25 to 30 minutes. Cool in pan on wire rack, 10 minutes. Gently twist pastries to release from cups. Serve warm or at room temperature, dusting with confectioners sugar just before serving.

 

Grapefruit Mojitos

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Grapefruit Mojitos

These six ingredient Grapefruit Mojitos couldn’t be easier and makes four drinks with just 10 minutes of prep time. Fresh mint and limes are muddled together before being drowned in grapefruit juice, simple syrup, white rum and club soda.
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Servings: 4 drinks
Calories: 405kcal

Ingredients

  • 2 limes quartered
  • 0.66 ounces fresh mint
  • 1 cup grapefruit juice
  • 1 cup simple syrup
  • 1 cup white rum
  • 12 ounces club soda
  • fresh grapefruit wedges and additional mint to garnish

Instructions

  • Add limes and mint to pitcher. Using a muddler, extract juice from limes and bruise the mint leaves.
  • Stir in grapefruit juice, simple syrup, rum and end with club soda.
  • Strain and serve over ice, garnishing with fresh grapefruit and mint, if desired.

The Lobster Roll

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Whether you prefer the classic New England Lobster Roll (mayo) or the Connecticut Roll (warm butter) or even the new California Lobster Roll (mayo and avocado)- this lunch treat is the perfect garden or beach lunch special.  We prefer the version from the Montauk fav spot- The Lobster Roll. Its a great place to sit and enjoy the sunlight only found in the fields from South Hampton to Montauk or do as we do…..set up luncheon in the garden or by the pool, pour drinks, get take-out from The Lobster Roll and wait.

Alas the Hamptons may not be in the picture this year- so here’s how we can all do it.

“To the uninitiated, lobster rolls are a strange concept. A specialty of Maine, they are basically hot dog buns stuffed with lobster salad. (Some insist it should be a split-top potato-bread roll, but even so, it still looks and tastes a lot like a hot dog bun.) The lobster salad should be chilled and dripping with mayonnaise. When the lobster meat is sweet and in big chunks, and the roll is warm and dripping with butter, the combination of flavors and textures is downright addictive. Here’s a simple recipe that will produce a very satisfying lobster roll for those who know them and an entrée into the world of the lobster roll for those who don’t. You can substitute chilled cooked shrimp or lump crab meat with perfectly delicious results”

–Mitchell Davis, James Beard Foundation, NYC

Ingredients

  • 12 ounces cooked lobster meat, from 2 to 3 one-pound lobsters, cut into chunks (about 2 cups), chilled
  • 1/2 cup Hellmann’s or Best Foods mayonnaise
  • 1 celery stalk
  • Juice of 1/2 lemon (2 tablespoons)
  • 2 tablespoons minced flat-leaf parsley, tarragon, chervil, or chives, or a combination (optional)
  • Kosher salt and freshly ground black pepper
  • 4 hot dogs buns or potato rolls
  • 3 to 4 tablespoons unsalted butter, at room temperature
  • Iceberg or other lettuce, for garnish (optional)

Method

In a medium bowl, combine the lobster meat, mayonnaise, celery, lemon juice, parsley, a pinch of salt, and some pepper. Mix well to coat the lobster with the mayonnaise. Chill.

Flatten the hot dog buns without splitting them apart, if you can. Generously butter the cut side and sprinkle with some salt. Heat a cast-iron or nonstick frying pan or griddle over medium-high heat. Place the buns in the pan buttered side down and toast until golden brown, 4 or 5 minutes. (You’ll smell the delicious, buttery aroma when the buns start to toast.) Remove the buns to serving plates, toasted side up. Place a lettuce leaf on top, if using, and spoon one fourth of the lobster salad on each sandwich. Pull up the sides and serve.

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serve with chips, sweet potato fries, or potato salad and corn on the cob

try the California version too!

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Wild Mushroom Soup with Sherry

At the Dilworthtown Inn, a colonial-style restaurant in West Chester, Pennsylvania, they serve their famous mushroom soup.

INGREDIENTS

8 tablespoons (1 stick) butter, room temperature

2 cups sliced celery

1 cup sliced shallots

3/4 cup chopped onion

3 garlic cloves, minced

3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)

3 cups sliced crimini mushrooms (about 6 ounces)

3 cups sliced oyster mushrooms (about 4 1/2 ounces)

1/2 cup dry white wine

1/2 cup dry Sherry

1/4 cup all purpose flour

8 cups chicken stock or canned low-salt chicken broth

1/2 cup whipping cream

PREPARATION

Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.

Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.

Working in batches, puree soup in blender or processor until smooth. Return soup to pot.

Continue reading

nO kNEad BEER BREAD

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“This really is an easy, fun, and fast recipe, and you’ll be amazed at how great the results are, even for the most inexperienced bread maker.”…Chef John

Ingredients:

1 1/2 teaspoons active dry yeast

4 1/2 cups all-purpose flour, divided

1/2 cup warm water (100 degrees F or 38 degrees C)

1 (12 fluid ounce) can or bottle beer

1 1/2 teaspoons fine salt

1 tablespoon cornmeal

Directions:

Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes

Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.

Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.

Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Place a small loaf pan of warm water on a lower rack to humidify the oven

Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.

Transfer to a cooling rack. Let cool completely before slicing and serving

Note: This bread is great for toast ! and a wonderful use for those left over Oktoberfest brews.

Rockin Bloody Mary

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BLOODY MARY Prep

GREAT SIDEBOARD for serving and reserving throughout the morning. We suggest a tiered dessert stand with bite-size crab cakes and ham biscuit sandwiches. They will last at room temperature nicely. If they last……

ROLLING CART for all the extra glasses,vodka and fruit.

CAFE APRON so there is no mistaking who is responsible for preparing this KA breakfast/brunch. BTW if it actually breakfast – add a Red Pepper Frittata and forget it.

SERVICE Set Up

SERVING TRAY for premade bloodies and the pitcher for refills

ICE BUCKET

PITCHER

ICE SCOOP

BAR KNIFE

BAR SPOON

GLASSES– make the scene. So choose to match your theme or decor.

NAPKIN– Cloth cocktail napkins are the best and live to serve another day.

NOW…..What we’ll need to get this party started…

Jalapeno Vodka, Bar B Q Sauce, Bar B Q dry rub, Worcestershire Sauce, Tabasco, Gherkin Pickles, Celery, Thick Smoked Bacon, Tomato Juice, lemon

Ok Get to It !

 (all) HeyBartender | GDH

We are pretty confident that you’ll be mad for this version of the Sunday morning bar favorite – but lets us know…and include a selfie or photo if you give it a try.- DGD

Haute Halloween

Halloween or Hallowe’en (/ˌhæləˈwiːn, -oʊˈiːn, ˌhɑːl-/; a contraction of “All Hallows’ Evening”), also known as Allhalloween, All Hallows’ Eve, or All Saints’ Eve, is a yearly celebration observed in a number of countries on 31 October, the eve of the Western Christian feast of All Hallows’ Day

Saturday, October 31  Halloween 2015

What to eat when you need to run to the door…

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  • 8 hot dogs
  • 4 slices American cheese, each cut into 6 strips
  • 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
  • Prep 10 m

  • Ready In  25 m

  1. Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
  2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
  3. Bake 12-15 min or until golden brown.

Add Sweet Potato Fries, Coleslaw, and Root Beer