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April 24, 2015
Couscous with Grilled Vegetables
Great Vegetable Side DishWe recently shared a recipe for Expresso-Rubbed Pork Chops from True Residential. Now, here is their recipe for Grilled Summer Vegetables with Couscous - a great companion to the pork chops. But first, a word from the people who shared these recipes - True Refrigeration:True Mise en PlaceFrench for "put in place", the term means so much more. As True describes it:"To practice mise en place is to gather and arrange necessary ingredients and tools—and not just to gather but to “work clean,” keep the cooking space uncluttered and balanced, a harmony of chef, tools, ingredients, and space."The True 42 is not just a full-size built-in side-by-side refrigerator, it incorporates the True Professional technology and quality that you'd expect to find in a professional kitchen. More than that, it's designed in accordance with mise en place principals. Now, the best residential kitchens can have a refrigerator inspired by the best chefs in the world. To find out more about using True in your home chef's kitchen schedule an appointment with the experts at Universal Appliance and KItchen Center. PEARL COUSCOUS WITH GRILLED SUMMER VEGETABLESSERVING SIZE: 4INGREDIENTS1 package of plain pearl couscous4 Roma tomatoes sliced crosswise1 small eggplant sliced lengthwise½ cup of olive oil1 zucchini sliced lengthwise 1 tablespoon of chopped garlic1 yellow squash sliced lengthwiseSea salt and fresh ground pepper1 red onion sliced crosswise1 tablespoon of chopped fresh rosemaryPREPARATIONCook the couscous according to package instructions. Keep warm.Mix olive oil with garlic and chopped rosemary. Brush the vegetables with -
April 22, 2015
A Favorite Recipe for Grilling Season
Great Pork Chop Recipe from True-Refrigeration I just love grilling pork chops, but frankly I'm getting tired of using my tried and true grocery store Montreal Grill Seasoning. After a while everything tastes the same. So, I was delighted when I came across this Pork Chop Rub from our friends at True Refrigeration. They seem to be very dialed in with a rub that's going to add some (not too much) heat, as well as the hearty, earthy espresso/coffee flavor from ground coffee beans. We're going to follow this up with a recipe for a nice side dish that will go perfectly with the chops, so check back at this blog in a couple of days. The side dish recipe is also from True Refrigeration. ESPRESSO-RUBBED PORK RIB CHOP MAKES 4 SERVINGS INGREDIENTS 1 tablespoon finely ground coffee or espresso 1/2 teaspoon cayenne pepper2 teaspoons dark brown sugar 1/8 ground coriander2 teaspoons chili powder 1/8 tablespoon turmeric3/4 teaspoon fresh ground black pepper (4) 12 oz. pork rib chops or 4lbs. pork tenderloin or loin1/2 teaspoon garlic powder Kosher salt1/2 teaspoon onion powder INSTRUCTIONS Combine all spices, except the salt, in a mixing bowl to create a dry rub. Then, rub the pork on all sides. Cover and refrigerate overnight or for at least 4 hours. One hour before grilling, pull the pork from the refrigerator and season well on all sides with salt. Let sit at room temperature for an hour while the grill is heating up. Set up your -
April 14, 2015
Beef Stew Recipe from Craig Clairborne
A Recipe too Good not to Share Andrew Scrivani for The New York Times Some food pictures are just too good not to share. And when the recipe is from none other than Craig Clairborne, you're going to want to try it. Now, I know that this might be more appropriate for a cold winter night, but if you're in the mood for some good home cookin' a hearty beef stew is going to taste great anytime of the year. Serve this over your favorite noodles. Can you say? - Delicious! Think about a loaf of warm bread; pair your stew with a hearty red wine, and you've got a complete meal. INGREDIENTS 4 pounds lean, boneless chuck steak¼ cup olive oil Salt and freshly ground pepper to taste1 tablespoon finely chopped garlic2 cups coarsely chopped onions6 tablespoons flour4 cups dry red wine2 cups water4 whole cloves1 bay leaf½ teaspoon thyme6 sprigs parsley, tied in a bundle6 large carrots, about 1 1/2 pounds, trimmed and scraped PREPARATION Cut the meat into two-inch cubes.Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and -
March 26, 2015
Great Spring Recipe: Spring Pea Hummus
Architecture Digest Show 2015BlueStar Chef Ryan Scott Wows the AudienceRyan really knows how to attract a crowd at the Architecture Digest Home Show 2015 in New York. Was it the Spring Pea Hummus or was it the Sea Salt Crusted Bread? Try Ryan's recipes below, courtesy of BlueStar Ranges, and decide if it's the hummus or the bread that makes this appetizer taste so good. I think it's both.Spring Pea Hummus with Rosemary and Sea Salt Crusted BreadBreadIngredients:1 kg Bread Flour625 ml lukewarm water30 g fresh yeast2 tablespoons sugar1 tablespoon sea salt plus more for crust2 sprigs of rosemaryflour for dustingProcedure:On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.Knead your dough for about 5 minutes until dough is smooth and elastic.Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.Release air from dough by smashing it and banging on surface. -
March 19, 2015
One of America's Food Experts is not a Chef
Mark Bittman Chicken Cutlets With Quick Pan Sauce vs. Mark Bittman Writer and Vegan Before 6:00 PMMark Bittman describes himself as a food writer. Though he says about himself, "I am not a chef. Never have been," his book How to Cook Everything was a bestseller with over a million sold. He's written a total of 14 books about food, appeared on numerous TV shows, and been a regular on the Today Show. His regular job is with The New York Times as a food columnist in the paper, and food writer for The New York Times Magazine. While Bittman does write cookbooks and books about cooking, he also writes about the big issues surrounding food and eating. I love the title of one of his books, Vegan Before 6 P.M. or VB6 which describes his own lifestyle based on a Flexitarian diet. Middle-aged, overweight, and pre-diabetic, Bittman was confronted with the need for a lifestyle change. VB6 was the result. Now a strict vegetarian during the day, Bittman eats a less restrictive diet, including meat, for his evening meal. Mark Bittman preaches that we need to move to a more plant-based diet. He especially rails against CAFOs—concentrated animal feeding operations. Bittman believes that we should move towards raising cattle in pastures rather than feedlots, and raising chickens naturally rather than in pens. Bittman also supports regulations and taxes to reduce our intake of soda and junk food. He feels that is the only -
March 06, 2015
Wings for the Weekend - New Recipe
LemonGrass Chicken Wings from Curtis Stone Shared by Jenn-Air Football season is over, and I thought I'd had my fill of buffalo wings...until now. Jenn-Air was nice enough to share the below recipes from celebrity chef Curtis Stone, and we're passing them on to you. It's a change of pace from the hearty, sauce laden buffalo wings you may be used to, but don't be deceived if you think this is going to be mild. The Green Curry Paste is Thai, and it can pack a wallop! The recipe for Curtis Stone's Wings below is accompanied by the recipe for his Green Curry Paste, and it looks yummy. If, however, you want to take a shortcut you should be able to find green curry paste at an asian grocer or even online. WINGS The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly. Ingredients 12 whole chicken wings 1 cup plus 1 tablespoon Green Curry Paste 1 tablespoon butter, at room temperature Chopped fresh cilantro, for garnish 1 lime, cut into wedges Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl. Rub the chicken with 1 cup of the curry paste to coat. Cover and -
February 26, 2015
Be Good To Your Spices - They'll be Good You.
Solutions for your Spices It's time for Spring cleaning in your kitchen. Take a look at all those containers of spices on your spice rack. How long do you think you can keep them before they go bad? Forever? Yes, that's correct. Spices don't really "go bad", but on the other hand they don't "stay good". What happens is that they lose their potency. Here's the general rule: Whole spices can be used up to 4 years without a problem. Think of peppercorns for example. They'll last much longer if you don't grind them until you are ready to use them. Pepper flakes might only be useful for 1-2 years. Time varies depending on how you store them. Moisture and oxygen are their enemy, so keep your spices dry and sealed until you're ready to use them. After a quick check in my pantry I found this bottle of chopped parsley. Look at that date..."Best by Sep 08, 13". So this bottle is now a Gone Girl. Turns out that fresh parsley is in season anyway! (I know Parsley is not a spice, It's an herb. But the point is the same anyway.) While spices can lose their potency over time, they can't gain strength. The lesson here is to buy good spices. Below is a photo a spice vendor at her stall at a market in the South of France (Provence). I was in this midieval town on market day and took this photo. The spices here came mostly -
February 17, 2015
Recipe Day at UAKC
We're feeling a little Italian todayA New Parmesan Recipe From Melissa ClarkI've always been a fan of the NY Times' food critic Mark Bittman and his easy and basic approach to cooking. But now, I've discovered Melissa Clark - also of the NY Times. She publishes fantastic recipes (like the one below). She's written or collaborated on over 30 cookbooks. So now, I'm a fan of both Mark and Melissa even though they're quite different. Below is Melissa Clark's recipe for Parmesan Cauliflower. It sounded like an unlikely combination to me at first, but then I thought about the properties of cauliflower that I liked, such as its firmness and body, as well as the crunchiness. It seemed like a perfect fit with the gooey cheese and the tangy, tomato flavor of the Parm sauce. Of course, the dish is also perfect for a vegetarian main course. P.S. Check out the wine recommendation at the bottom.Parmesan CauliflowerThink of cauliflower Parmesan as the winter analogue to eggplant Parmesan. This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating. But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned. If you’re not a cauliflower fan, this recipe also works with broccoli.INGREDIENTS ½ cup all-purpose flour 4 large eggs, lightly beaten 3 cups panko or plain unseasoned bread crumbs Kosher salt, as -
January 26, 2015
Super Bowl Dip Recipe
Artichoke Dip with Crispy Shallots From Food & Wine - Shared by Chef Michael White It's coming up to that weekend, and you'd like something different to serve up as a snack during the big game. Here's a great idea for a warm dip that will sure to be a hit on Sunday. Easy to make, and serve warm with a variety of your favorite veggies. Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping. ACTIVE: 30 MIN TOTAL TIME: 1 HR SERVINGS: 8 ✓MAKE-AHEAD ✓VEGETARIAN Artichoke Dip with Crispy Shallots Ingredients 2 tablespoons extra-virgin olive oil, plus more for frying 2 large shallots—1 minced, 1 thinly sliced 2 garlic cloves, minced One 9-ounce package frozen artichoke hearts, thawed and drained 1/4 cup dry white wine 8 ounces cream cheese, softened 1 cup shredded Gruyère cheese (3 ounces) 2 tablespoons finely chopped parsley 1 1/2 tablespoons fresh lemon juice 1 teaspoon Tabasco 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese Kosher salt Freshly ground pepper 1/4 cup panko Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving Preparation Preheat the oven to 400°. In a medium skillet, heat the 2 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring -
January 16, 2015
Buffalo Wings for the Super Bowl
You CAN make great Buffalo Wings Alton Brown's 5 Star Buffalo Wing Recipe The football season is coming to an end. BUT, the SUPERBOWL is still a couple of weeks away. Here's a way to celebrate in style - home made buffalo wings from none other than the great Alton Brown. This recipe received 462 reviews and was 5-star rated. Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this
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