Brussels Sprouts with Pancetta, Shallots, and Cherries

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10BRUSSELS SPROUTS WITH PANCETTA, SHALLOTS, AND CHERRIES (Yield: 8 Servings)

Ingredients

2 lb Brussels sprouts
3 shallots, thinly sliced
1 teaspoon fresh rosemary, finely chopped
4 tablespoons olive oil
1 (4-oz) package diced pancetta
1/4 cup dried cherries

Directions

  1. Remove stem end from Brussels sprouts and cut each in half. Slice shallots and chop rosemary.
  2. Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes or until crispy. Remove pancetta with slotted spoon, leaving oil in pan.
  3. Add Brussels sprouts, flat-side down, to pan; cook 1–2 minutes or until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, or until Brussels sprouts are tender when pierced with a fork. Stir pancetta into Brussels sprouts; serve.

~ Publix.com ~

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Carrot Tart with Ricotta and Herbs

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1CARROT TART WITH RICOTTA AND HERBS (Yield: 6 Servings)

Ingredients

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Directions

  1. Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
  2. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add carrots and cook, tossing occasionally, 2 minutes; season with salt and pepper and set aside.
  3. Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1″ border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
  4. Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter reserved onion and carrots over top. Bake until carrots are tender, onion is starting to caramelize, and pastry is golden brown and baked through, 30–35 minutes. Let cool.
  5. Just before serving, toss herbs and remaining 1 Tbsp. oil in a bowl; season with salt and pepper. Scatter over tart.
  6. Do Ahead: Tart can be baked 6 hours ahead. Store tightly wrapped at room temperature.

~ bonappetit.com ~

Basil-Limoncello Sorbet

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aSorbet is often served as a dessert, but it can also be served as a palate cleanser after the main course. This Basil-Limoncello version would be perfect for either. You begin by making a basil infused simple syrup. Once it is cooled it is blended with fresh squeezed lemon juice, Limoncello liqueur and just a bit of sea salt to add air to the mixture. The addition of  alcohol prevents crystallization and allows the sorbet to freeze


BASIL-LIMONCELLO SORBET (Yield: about 2 quart)

Ingredients

  • 1-1/4 c. granulated sugar
  • 1-1/2 c. water
  • 1/2 c. basil leaves
  • 1/2 c. fresh lemon juice
  • 1/ c. Limoncello liqueur
  • 1/4 t. sea salt

Directions

  1. Prepare an ice bath. Place a 1-quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
  2. In a small saucepan set over medium heat, combine the water and sugar and simmer just until the sugar dissolves. Remove from heat and stir in basil. Place over prepared ice bath, stirring occasionally until cold.
  3. In a blender, puree the cooled sugar syrup with basil, lemon juice, Limoncello and sea salt until smooth. Transfer mixture to an ice cream maker and churn according to manufacturer’ instructions. Transfer to chilled container and freeze until firm enough to serve.

~ Sur la Table ~

Roast New York Strip Loin With Garlic-Herb Crust

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FOOD 3


ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST (Serves: 10)

Ingredients

  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Directions

  1. With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  2. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  3. Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

~ Epicurious.com ~

Cucumber Cups Stuffed with Spicy Crab

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CUCUMBERS CUPS STUFFED WITH SPICY CRAB 

Ingredients

  • 3 long cucumbers
  • 1/4 cup sour cream
  • 1/4 cup cream cheese, softened
  • 3/4 cup crab meat, excess water removed
  • 1 tsp hot pepper sauce
  • 1 tsp brown mustard
  • Salt and pepper to taste
  • 1 tbs minced green onion
  • Garnish with chili powder or paprika if desired

Directions

  1. Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
  2. In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.

Traditional Banana Pudding

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BANANA PUDDING (Yield: 9″x 13″ pan)

Ingredients

  • 1 cup Sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 4 egg yolks
  • 13 ounces Vanilla wafers
  • 4 bananas, ripe

Ingredients (for Meringue)

  • 4 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 3/8 teaspoon vanilla extract

 Directions

  1. Preheat oven to 375°F.  Line the bottom of the pan with a layer of vanilla wafers.
  2. Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
  3. In a heavy saucepan, beat the egg yolks well over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.
  4. Peel the bananas and slice into 3/8-inch rounds. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don’t stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
  5. Beat the egg whites and cream of tartar. once it looks like shaving foam, gradually add the sugar and cornstarch beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
  6. Bake in a preheated 350 degree convection for 5 minutes.

~ RetosKitchen ~