In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves- not powdered or ground.
SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar.
Make this in 5 minutes
Servings: Makes about 3/4 cup
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Ingredients
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
Preparation
Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Tuesday, April 27, 2010
Monday, April 26, 2010
Rosie's Gooey Butter Bars
Yield: 24 small bars
For pastry base:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
1 large egg
For filling:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 pinch salt
1/2 teaspoon vanilla
6 tablespoons sweetened condensed milk
1/3 cup light corn syrup
1 large egg
1/3 cup all-purpose flour
To prepare pastry base: Preheat oven to 350 degrees. Lightly grease a 9-inch-square baking pan with butter or line the bottom with parchment paper.
Sift flour, salt and baking soda together into a small bowl; set aside.
Combine butter, sugar and vanilla in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Scrape bowl with rubber spatula. Add egg; beat until smooth, about 10 seconds. Scrape bowl.
Add flour mixture to butter mixture; beat on low speed until blended, 10 seconds, stopping mixer once to scrape bowl. Using floured fingertips or a spatula, spread dough evenly over bottom of prepared pan. Set aside.
To prepare filling: Combine butter, salt and vanilla in another bowl; beat on medium speed until light and fluffy, about 1 minute. Scrape bowl.
Add condensed milk and beat on low speed until blended, 15 seconds. Scrape bowl, then beat in corn syrup until blended, 10 seconds. Add egg; beat on medium-high speed until light and fluffy, 1 1/2 minutes. Scrape bowl.
With mixer on medium speed, add flour. Beat until mixed, 30 seconds.
Pour filling evenly over base. Bake on center oven rack until edges appear set but center is still jiggly, 25 to 27 minutes. Let cool to room temperature, then refrigerate until set, about 4 hours. Cut into 2 1/4-by-1 1/2-inch bars with a sharp, thin knife, dipping it into hot water and wiping it clean before each cut.
Per serving: 162 calories; 10g fat (56 percent calories from fat); 6g saturated fat; 44mg cholesterol; 2g protein; 16g carbohydrate; 8g sugar; no fiber; 78mg sodium; 20mg calcium; 34mg potassium.
Note: Bars can be frozen up to 2 weeks. Layer in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers.
Adapted from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book," by Judy Rosenberg (Workman)
For pastry base:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
1 large egg
For filling:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 pinch salt
1/2 teaspoon vanilla
6 tablespoons sweetened condensed milk
1/3 cup light corn syrup
1 large egg
1/3 cup all-purpose flour
To prepare pastry base: Preheat oven to 350 degrees. Lightly grease a 9-inch-square baking pan with butter or line the bottom with parchment paper.
Sift flour, salt and baking soda together into a small bowl; set aside.
Combine butter, sugar and vanilla in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Scrape bowl with rubber spatula. Add egg; beat until smooth, about 10 seconds. Scrape bowl.
Add flour mixture to butter mixture; beat on low speed until blended, 10 seconds, stopping mixer once to scrape bowl. Using floured fingertips or a spatula, spread dough evenly over bottom of prepared pan. Set aside.
To prepare filling: Combine butter, salt and vanilla in another bowl; beat on medium speed until light and fluffy, about 1 minute. Scrape bowl.
Add condensed milk and beat on low speed until blended, 15 seconds. Scrape bowl, then beat in corn syrup until blended, 10 seconds. Add egg; beat on medium-high speed until light and fluffy, 1 1/2 minutes. Scrape bowl.
With mixer on medium speed, add flour. Beat until mixed, 30 seconds.
Pour filling evenly over base. Bake on center oven rack until edges appear set but center is still jiggly, 25 to 27 minutes. Let cool to room temperature, then refrigerate until set, about 4 hours. Cut into 2 1/4-by-1 1/2-inch bars with a sharp, thin knife, dipping it into hot water and wiping it clean before each cut.
Per serving: 162 calories; 10g fat (56 percent calories from fat); 6g saturated fat; 44mg cholesterol; 2g protein; 16g carbohydrate; 8g sugar; no fiber; 78mg sodium; 20mg calcium; 34mg potassium.
Note: Bars can be frozen up to 2 weeks. Layer in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers.
Adapted from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book," by Judy Rosenberg (Workman)
Friday, April 23, 2010
Stuffed Bell Peppers with Feta and Herbs
By Kate Ramos
Green bell peppers taste great with this stuffing: Their sweetness plays off that of the golden raisins, and the vegetal note is heightened by the herbs. These are an excellent option for a vegetarian meal, yet double as a side dish even carnivores will love.
What to buy: Look for bell peppers that are all about the same size; cooking time and portions will be more consistent that way.
Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature.
Time/Servings
Total Time: 1 hr 45 mins
Active Time: 30 mins
Makes: 6 servings as a meal (12 servings as a side dish)
Ingredients
1 cup uncooked basmati rice
1 1/2 cups water
1-inch-long piece cinnamon
2 1/4 teaspoons kosher salt
6 medium green bell peppers
3/4 cup cream cheese (about 6 ounces), at room temperature
1 1/2 cups crumbled feta cheese (about 7 ounces)
3/4 cup golden raisins
1/3 cup finely chopped fresh mint leaves
2 tablespoons finely chopped fresh dill leaves
2 tablespoons finely chopped Italian parsley leaves
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon freshly ground black pepper
Instructions
1.. Place rice in a colander or a fine mesh sieve and rinse under cold running water until the water runs clear. Combine rice, water, cinnamon, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked)
2.. To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o'-lantern)
3.. In a large mixing bowl, beat cream cheese with a wooden spoon until it's light and fluffy. Stir in feta, raisins, mint, dill, parsley, lemon juice, pepper, and remaining salt. Add reserved cooked rice, and mix gently to combine. Taste mixture and, if necessary, add more salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
4.. Divide rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
5.. Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.
Green bell peppers taste great with this stuffing: Their sweetness plays off that of the golden raisins, and the vegetal note is heightened by the herbs. These are an excellent option for a vegetarian meal, yet double as a side dish even carnivores will love.
What to buy: Look for bell peppers that are all about the same size; cooking time and portions will be more consistent that way.
Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature.
Time/Servings
Total Time: 1 hr 45 mins
Active Time: 30 mins
Makes: 6 servings as a meal (12 servings as a side dish)
Ingredients
1 cup uncooked basmati rice
1 1/2 cups water
1-inch-long piece cinnamon
2 1/4 teaspoons kosher salt
6 medium green bell peppers
3/4 cup cream cheese (about 6 ounces), at room temperature
1 1/2 cups crumbled feta cheese (about 7 ounces)
3/4 cup golden raisins
1/3 cup finely chopped fresh mint leaves
2 tablespoons finely chopped fresh dill leaves
2 tablespoons finely chopped Italian parsley leaves
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon freshly ground black pepper
Instructions
1.. Place rice in a colander or a fine mesh sieve and rinse under cold running water until the water runs clear. Combine rice, water, cinnamon, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked)
2.. To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o'-lantern)
3.. In a large mixing bowl, beat cream cheese with a wooden spoon until it's light and fluffy. Stir in feta, raisins, mint, dill, parsley, lemon juice, pepper, and remaining salt. Add reserved cooked rice, and mix gently to combine. Taste mixture and, if necessary, add more salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
4.. Divide rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
5.. Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.
Rustic Mashed Potatoes With Mascarpone And Chives
Yield: 6 servings
1 teaspoon salt
3 pounds Yukon Gold potatoes, cut into 3-inch pieces
10 cloves garlic, peeled and ends cut off
1/4 cup mascarpone cheese
1 cup milk
Salt
Ground white pepper
3 tablespoons finely
chopped chives, divided
Bring large pot of water to a boil. Add salt, potatoes and garlic. Simmer, covered, until potatoes are fork tender, about 15 to 20 minutes.
Drain potatoes and garlic in a colander; return to pot. Dry potatoes over high heat, tossing them until all moisture is evaporated, about 1 to 2 minutes.
Transfer potatoes and garlic to a large bowl. Immediately mash potatoes with a potato masher, potato ricer or an electric mixer. Add mascarpone and milk; beat with a wooden spoon or wire whisk to a smooth but not soupy consistency. When liquid is absorbed, add salt and pepper to taste and 2 tablespoons chives. Transfer to a serving bowl; garnish with remaining 1 tablespoon chives. Serve immediately.
Per serving: 298 calories; 10g fat (30 percent calories from fat); 5g saturated fat; 27mg cholesterol; 8g protein; 44g carbohydrate; 2g sugar; 3g fiber; 428mg sodium; 83mg calcium; 83mg potassium.
1 teaspoon salt
3 pounds Yukon Gold potatoes, cut into 3-inch pieces
10 cloves garlic, peeled and ends cut off
1/4 cup mascarpone cheese
1 cup milk
Salt
Ground white pepper
3 tablespoons finely
chopped chives, divided
Bring large pot of water to a boil. Add salt, potatoes and garlic. Simmer, covered, until potatoes are fork tender, about 15 to 20 minutes.
Drain potatoes and garlic in a colander; return to pot. Dry potatoes over high heat, tossing them until all moisture is evaporated, about 1 to 2 minutes.
Transfer potatoes and garlic to a large bowl. Immediately mash potatoes with a potato masher, potato ricer or an electric mixer. Add mascarpone and milk; beat with a wooden spoon or wire whisk to a smooth but not soupy consistency. When liquid is absorbed, add salt and pepper to taste and 2 tablespoons chives. Transfer to a serving bowl; garnish with remaining 1 tablespoon chives. Serve immediately.
Per serving: 298 calories; 10g fat (30 percent calories from fat); 5g saturated fat; 27mg cholesterol; 8g protein; 44g carbohydrate; 2g sugar; 3g fiber; 428mg sodium; 83mg calcium; 83mg potassium.
Tuesday, April 20, 2010
Brie Peach Sandwiches
You can add meat to this sandwich recipe if you wish (fresh shrimp would be a fabulous addition), but the combination of tangy brie and the sweet and spicy peach preserves are perfect all by themselves.
Prep Time: 15 minutes
Ingredients:
1/2 cup peach preserves
1 peach, peeled and chopped
1 Tbsp. minced green onions
1 tsp. raspberry vinegar
dash white pepper
1/2 cup mayonnaise
6 crusty french rolls
6 leaves butter lettuce
10 slices brie cheese
Preparation:
Combine peach preserves, chopped peach, green onions, vinegar, and red pepper flakes; stir and set aside. Makes enough for 8 sandwiches.
Assemble sandwiches with the peach mixture and remaining ingredients just before serving.
You can also make this a hot and cold sandwich. Cut the rolls in half and spread cut sides with some butter. Divide Brie cheese among the rolls. Place in toaster oven and toast until cheese melts and bread starts to brown. Remove from oven and make sandwiches with lettuce and peach mixture. Makes 6 sandwiches
Prep Time: 15 minutes
Ingredients:
1/2 cup peach preserves
1 peach, peeled and chopped
1 Tbsp. minced green onions
1 tsp. raspberry vinegar
dash white pepper
1/2 cup mayonnaise
6 crusty french rolls
6 leaves butter lettuce
10 slices brie cheese
Preparation:
Combine peach preserves, chopped peach, green onions, vinegar, and red pepper flakes; stir and set aside. Makes enough for 8 sandwiches.
Assemble sandwiches with the peach mixture and remaining ingredients just before serving.
You can also make this a hot and cold sandwich. Cut the rolls in half and spread cut sides with some butter. Divide Brie cheese among the rolls. Place in toaster oven and toast until cheese melts and bread starts to brown. Remove from oven and make sandwiches with lettuce and peach mixture. Makes 6 sandwiches
Orzo Baked with Greek Cheeses
14 1/2 oz Can chicken broth
Salt
1 lb Orzo or risi pasta
1/2 c Whipping cream
1/4 c Olive oil
1/2 lb Feta cheese, crumbled
1 tb Chopped fresh dill
Pepper
1/3 c Grated Kasseri or Romano cheese
Makes 8 servings.
Pour broth into large pot. Add enough water to broth to almost fill pot.
Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2 quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350 degrees. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes.
Salt
1 lb Orzo or risi pasta
1/2 c Whipping cream
1/4 c Olive oil
1/2 lb Feta cheese, crumbled
1 tb Chopped fresh dill
Pepper
1/3 c Grated Kasseri or Romano cheese
Makes 8 servings.
Pour broth into large pot. Add enough water to broth to almost fill pot.
Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2 quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350 degrees. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes.
Monday, April 19, 2010
Creole Leg of Lamb
A roast leg of lamb recipe, Creole style.
Ingredients:
1/2 cup chili sauce
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons olive oil
1 cup beef broth
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1 cup chopped onion
2 cloves garlic, minced
leg of lamb, 6 to 8 pounds
Preparation:
Mix chili sauce, vinegar, red wine, olive oil, broth, sugar, salt, pepper, bay leaf, onion, and garlic. Place leg of lamb in a large bowl, pour chili sauce mixture over lamb. Cover with plastic wrap and marinate in refrigerator for at least 4 hours or overnight. Turn and baste frequently. Place lamb on a rack in roasting pan. Pour sauce over leg of lamb; roast, uncovered, at 325° for 3 to 4 hours, basting occasionally with sauce. If sauce evaporates, add a little boiling water. If desired use sauce for gravy.
Recipe for roast leg of lamb serves 8.
Ingredients:
1/2 cup chili sauce
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons olive oil
1 cup beef broth
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1 cup chopped onion
2 cloves garlic, minced
leg of lamb, 6 to 8 pounds
Preparation:
Mix chili sauce, vinegar, red wine, olive oil, broth, sugar, salt, pepper, bay leaf, onion, and garlic. Place leg of lamb in a large bowl, pour chili sauce mixture over lamb. Cover with plastic wrap and marinate in refrigerator for at least 4 hours or overnight. Turn and baste frequently. Place lamb on a rack in roasting pan. Pour sauce over leg of lamb; roast, uncovered, at 325° for 3 to 4 hours, basting occasionally with sauce. If sauce evaporates, add a little boiling water. If desired use sauce for gravy.
Recipe for roast leg of lamb serves 8.
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