Friday, February 26, 2010
Monday, February 15, 2010
Sunday, February 14, 2010
For salad: Preheat oven to 400 degrees. Wrap each beet in aluminum foil and roast for 60-75 minutes. The skin should rub right off leaving you a perfectly shaped baby beet. (I usually use a paper towel to avoid purple fingers!). Cut beets in half or quarters if larger. Arrange lettuce on plates and top with beets, walnuts and goat cheese. Drizzle with balsamic vinaigrette.
For vinaigrette: In a small bowl, whisk the mustard with the vinegar, shallot, if using, and salt and pepper to taste. Slowly pour in the olive oil while continuing to whisk until blended.
1 small head radicchio, 1 small head butter (or bibb), and 1 small endive
1/4 cup toasted chopped walnuts
Juice of 1 lemon
2 Tbsp olive oil
Salt, pepper, red pepper flakes
1 lb butternut squash, peeled and cubed
2 tsp extra virgin olive oil
Salt to taste
8 to 10 fresh-made ravioli – regular or spinach (I used the spinach ravioli from Hudson Valley Farmhouse/Knoll Crest Farm, sold at the Union Square farmer’s market)
1 small garlic clove, minced
1.5 Tbsp unsalted butter
2 Tbsp fresh sage, chopped
1/3 cup low-fat milk
1/2 tsp salt
Freshly ground black pepper to taste
3 Tbsp walnuts, chopped
Piave or Parmesan cheese for serving
Preheat oven to 400 degrees.
Drizzle butternut squash with olive oil and sprinkle with salt. Roast for 20-25 minutes.
In a medium mixing bowl, mash squash until creamy.
Bring a pot of water to boil for ravioli.
Heat a medium saute pan over medium-low heat and add butter. Allow butter to brown slightly, add garlic and sage and cook 3 to 4 minutes.
Add butternut squash, milk, salt, pepper and walnuts to pan and stir until well-blended. Keep warm on low heat.
Cook ravioli for 3 to 5 minutes until done.
Arrange a thin circle of squash mixture on plates and top with 5 ravioli. Garnish with shaved Piave or Parmesan cheese.
Thursday, February 11, 2010
Wednesday, February 10, 2010
Makes 12 servings
1 cup all-purpose flour
3 tablespoons sugar
1/8 teaspoon salt
1 stick unsalted butter, cut into ½ inch pieces
1 egg yolk
1 teaspoon vanilla extract
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped (I usually use an equal mixture of a hunk of 54% cacao and one that’s 65% or above)
1 teaspoon vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
2 tablespoons heavy cream
1 3/4 ounces bittersweet or dark chocolate, chopped (I use a chocolate that’s above 65% cacoa)
1 teaspoon light corn syrup
1 tablespoon warm water
1 tablespoon bourbon
¼ teaspoon fleur de sel (flaky French sea salt that’s great for baking and pretty presentation)
2 cups fresh raspberries, plus more for serving
2 to 3 tablespoons sugar
1 teaspoon fresh lemon juice
1. Preheat the oven to 350°F.
2. In a food processor, blend the flour, sugar, and salt. Add the butter, egg yolk, and vanilla and pulse until the mixture forms a large moist clump.
3. Press the dough into a 9-inch round fluted tart pan with a removable bottom. Press the dough up the sides, press the bottom of the dough four or five times with the tines or a fork, and bake for 10 minutes, then cool.
4. For the filling: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat. Add the chocolate and stir until melted.
5. Whisk the eggs, vanilla, bourbon, and salt in a small bowl and add to the chocolate. Pour the filling into the tart shell and bake for 20 to 25 minutes. Remove from the oven and cool for about an hour.
6. For the glaze: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat and stir in the chocolate. Add the corn syrup, warm water, and bourbon. Gently pour evenly over the tart. Sprinkle the fleur de sel over the tart and allow to stand for about an hour.
7. For the raspberry coulis: Heat the raspberries, sugar, and lemon juice in a small saucepan and simmer for about 10 minutes. Strain the seeds out through a small sieve if desired.
Carefully remove the tart from the outer part of the pan. Serve with 2 to 3 teaspoons of raspberry coulis and fresh raspberries.
Sunday, February 7, 2010
Makes about 12 servings, 4 to 5 wings each
4 to 5 pounds free-range/organic chicken wings
1 1/2 cups low-sodium soy sauce
1 1/8 cups hoisin sauce
1/4 cup plum sauce
3 scallions, minced
6 large garlic cloves, minced
1/4 cup cider vinegar
1/2 cup honey
1. Rinse the wings and pat dry.
2. Combine all the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and cool completely.
3. Place the wings in a storage container, pour the marinade over, and marinate for at least 4 to 6 hours, or overnight.
4. Preheat the oven to 375°F. Line 2 baking sheets with aluminum foil or use 2 roasting pans.
5. Distribute the wings on both pans, saving the excess marinade for basting. Bake, uncovered, for 1 to 1 1/2 hours, basting every 20 minutes with the remaining marinade and turning the wings about halfway through to brown evenly. I personally like mine cold, but warm or cool, you can’t really go wrong.
The Facts: 180 calories; 2g fat; 0.5g saturated fat; 15g protein
Saturday, February 6, 2010
Tuesday, February 2, 2010
- Avoid food products containing ingredients that a third-grader cannot pronounce.
- Don't eat anything your great-grandmother wouldn't recognize as food.
- Don't ingest foods made in places where everyone is required to wear a surgical cap.
- If it came from a plant, eat it; if it was made in a plant, don't.
- It's not food if it arrived through the window of your car.
- It's not food if it's called by the same name in every language. (Think Big Mac, Cheetos, or Pringles).
- Buy smaller plates and glasses.
- Sweeten and salt your food yourself.
- Don't eat breakfast foods that change the color of the milk.
- Stop eating before you're full.
- Eat when you are hungry, not when you are bored.
- Don't get your fuel from the same place your car does.
- Spend as much time enjoying the meal as it took to prepare it.