culinary exploration

CASHEW DIP (via Macheesmo)

Blogging for future reference.  Because I am a lover of all things dip/hummus-eque.  Also, because cashews are quite possibly my favorite nut… that is, if I had to choose.

POLENTA GRATIN (via Macheesmo)

This is genius.  I can’t wait to try it.

After seeing Steph’s post about Ezekiel tortillas, I got super excited.  I mean, Ezekiel tortillas??  I’m in heaven.  THEN… I noticed the linked recipe to her filling of choice.  I die.  Black bean and butternut squash burrito filling.  YUM!  I can see myself eating this filling in a number of ways. 

Can’t wait to whip this up in my fancy kitchen in my new apartment! 

Thanks to Food Network, this recipe for a Chicken Pot Pie Casserole (with a cheddar biscuit crust no less) is definitely going to be added to my recipe repertoire! 

Lentil Mushrooom Soup

Blogging so I have the recipe handy when I make this, probably this weekend.

RACHAEL RAY’S RATATOUILLE

Ratatouille is such an easy thing to throw together.  I love Rachael Ray’s ‘Week in a Day’ show because it’s just the way I like to cook for the upcoming work week.  Sunday has become my day in the kitchen - especially with football season upon us and the cold weather coming soon.  I go to the store early in the morning before it gets crowded and cook all day for the upcoming week.  I can take the chance to make my brown-bag lunches to take to work Mon-Fri AND make a couple dishes for dinner during the week so I have options for that meal and don’t have to spend a lot of time cooking after a long day at work. 

A big pot of veggie stew would make for a great portioned out treat to take into the office for lunch.  Plus there was tons extra that I threw in the freezer for a rainy day when I don’t feel like cooking (which isn’t that often). 

I cut out some steps from RR’s recipe, like making the garlic croutons and poaching the eggs… although when I ate it one night for dinner I definitely made poached up some eggs to add that burst of needed protein.  I also reduced the amount of rosemary because the sprigs I had were nice and plump.  It’s a great herb to add, but too much can be offputtingly overpowering.  Here’s the recipe, enjoy!! 

Ingredients:
2 cloves garlic, thinly sliced
Salt
1 1/2 pounds eggplant, 1/2-inch dice
2 red bell peppers
2 tablespoons extra-virgin olive oil
1 pound firm, small zucchini, 1/2-inch dice
2 medium onion, 1/2-inch dice
1 sprig fresh rosemary, finely chopped
Freshly ground black pepper
1 (28 oz.) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew
1 tablespoon aged balsamic vinegar
4 extra-large or jumbo eggs
A handful fresh basil leaves, torn

Directions:
Salt the eggplant and drain it in a colander for about 30 minutes to remove the bitterness from the eggplant.

Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler.  If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool.  Peel, seed and dice the peppers.

While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan.  Add the eggplant, zucchini, garlic, onions, rosemary and 1 teaspoon of herbes de provence or dried thyme. 

Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally.  Add the tomatoes.  Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. 

Reduce the heat and simmer for 15 minutes to concentrate the flavors.  Cool and store for a make-ahead meal.

To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar.  Make 4 nests or wells in the ratatouille and crack an egg into each nest.  Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes.  Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.

tallgirltales:

Cauliflower crust pizza — consider it bookmarked!

[via simplyjess]

Why didn’t anyone tell me about this YEARS ago?  Definitely going to experiment with it VERY soon. 

SWISS CHARD AND RICOTTA CROSTATA

The best part about the summer months is my weekly trips to the Green City Market to pick up seasonal, local produce.  The greens have been so beautiful lately, particularly the chard.  Each week I go, I end up letting the guy talk me into buying two bunches even though I know it’s more than I can eat.  It’s a good deal at 2 huge bunches for $5, instead of 1 for $3.  Plus, it gives me an excuse to get creative and experiment in the kitchen… and I’ll take whatever excuse I can get!  :)

Food Network’s website is my go-to when I’m searching for a recipe to use a particular ingredient because there is always such a variety of options.  I did a search for swiss chard and came across this recipe from Anne Burrell for a crostata.  I almost skipped passed it because I was a little intimidated with the whole making the crust process, but the rave reviews had me sold.  It didn’t take me that long to prepare and the result is SO deliciously worth it!  A slice of this crostata made for the perfect thing to bring to the office for lunch!!

INGREDIENTS
Crust:
2 c. all-purpose flour
1 c. grated Parmesan
½ c. mascarpone
Pinch kosher salt
Pinch cayenne pepper
1 stick cold butter, cut into pea-sized pieces
2 eggs

Filling:
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
2-3 T. water
Kosher salt
2 c. fresh ricotta
1 c. grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 1 egg beaten with 2 tablespoons water

DIRECTIONS
Crust:
Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse until it looks very dry and crumbly.

Add the eggs and pulse until the mixture forms a ball.  Remove the dough from the food processor and refrigerate for at least 30 minutes.

Filling:
Coat a large sauté pan generously with olive oil.  Add the garlic and crushed red pepper and bring the pan to a medium heat. 

When the garlic has become golden brown and is very aromatic remove it and discard.  Add the Swiss chard stems, leeks, and 2 to 3 tablespoons of water and season with salt. 

When the water has evaporated and the stems and leeks are soft, add the leaves. 

Season the leaves with salt and sauté until they are very soft and wilted.  Remove from the heat and allow the Swiss chard to cool.

In a large bowl combine the ricotta, Parmesan, eggs, cayenne, and the Swiss chard mixture.  Mix to thoroughly combine.  Taste and adjust the seasoning, if needed.  Set aside.

Preheat the oven to 375 degrees F.

To assemble:
Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.

Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick.  Transfer the dough to a large sheet tray lined with parchment paper.  Lay the dough out flat, don’t worry about the overhang on the sides of the sheet tray.  Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge.  Fold the dough up around the filling to make a free-form pie. 

Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny (about 45 to 50 minutes). 

Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.  Serve hot or at room temperature.

Have you ever dared to eat raw, uncooked kale?  I never thought it would be tasty because kale is such a bitter green before it’s cooked down.  When I saw an episode of Aarti Party on Food Network where she made a “massaged kale salad” I figured I had better try it first before I could say if I did/didn’t like it. 

With heavy doubt in tow, I bought some locally grown kale from the farmer’s market and went for it.  Apparently the mixture of olive oil, acidic lemon juice and constant massaging for 2-3 minutes breaks up the fibers in the kale to trick it into thinking it has been cooked!  The mixture of the hearty kale with the sweet mango and crunchy pepitas was a great combination of flavor AND texture.  It has become my favorite thing to bring to work for lunch.  

Here’s the recipe.  Try it out and see for yourself how delicious it is!

MASSAGED KALE SALAD

INGREDIENTS:
1 bunch kale (black kale is especially good), stalks removed, leaves thinly sliced
1 lemon, juiced
¼ cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

DIRECTIONS:
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a pinch of salt.  Massage until the kale starts to soften and wilt, about 2-3 minutes.  Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper.  Stream in the ¼ cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas.  Toss and serve immediately. 

supersonicelectronic:

Kelly Lasserre.

IMPORTANT 

(via hennnypotter)