Archive for February 2011

black bean spaghetti

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Spaghetti with black beans, roasted red pepper, wild mushrooms, zucchini, onions, tomatoes; lion’s head mushrooms sauteed in butter with fish sauc


Written by orata

February 27, 2011 at 7:34 pm

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Complementary desserts: Key lime pie and macarons

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Key lime pie recipe from Nellie & Joe’s lime juice bottle:

9″ graham cracker pie crust

14 oz. can sweetened condensed milk

3 egg yolks

1/2 c. Key lime juice

My addition: 1 fresh lime (add the juice and zest, and use slightly less of the bottled lime juice)

Combine milk, egg yolks, and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 mins. Allow to stand 10 mins before refrigerating. Top with whipped cream and garnish with lime slices.

Macarons from Knitcircus recipe, but simplified (and cream of tartar added to stabilize the meringue):

Toast 1 cup whole hazelnuts at 350 degrees for about 10-15 mins, then grind to a fine powder in the food processor. Add 1 1/4 cup powdered sugar and whirl till blended. Sift into a bowl (I don’t have a sifter, so I just rubbed it through a sieve with a spoon)

Beat 3 egg whites to stiff peaks with 1/4 cup granulated sugar and a 1/4 tsp or so of cream of tartar, adding the sugar gradually.

Lightly fold the hazelnut mixture into the egg whites. Color with food coloring, if desired.

Pipe into rounds. Let sit for 1/2 hr while you preheat the oven to 375. Bake at 375 for 10 mins. Remove and let cool.

Fill with whatever you deem appropriate.

I made a 1/2 recipe of this chocolate buttercream frosting (pretty much the best thing ever)

  • 6 tablespoons butter, softened
  • 2 2/3 cups confectioners’ sugar
  • 1/2 cup cocoa
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla
  • Beat the butter till creamy, then mix in the rest of the ingredients (the milk/vanilla a little bit at a time.) I used soy creamer instead of milk, since it was what I had on hand.

    Read more: http://www.food.com/recipe/chocolate-buttercream-frosting-44126#ixzz1FCtbYZTK

    Written by orata

    February 27, 2011 at 7:05 pm

    Zucchini tart thing and cheddar popovers

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    Make a pat-in-the-pan oil pie crust:

    1/2 cup canola oil

    1/4 cup milk (mine was from powder)

    2 cups all-purpose flour

    1 tsp salt

    Mix together and press evenly into a cast iron skillet. Blind bake in 425 degree oven for 15 minutes.

    In the meantime, prepare the filling:

    Melt a bit of bacon grease in a skillet over medium-high heat. Slice up 1 yellow onion into thin half-moon slices; add this to the pan and stir. Slice up 3 zucchinis into thin discs and throw these into the pan as well. Open a can of anchovies, pour the oil into the skillet, tear up the anchovies into chunks and add them as well. Season with dried oregano, nutmeg, maybe salt if needed, a splash of apple cider vinegar, a spoonful of sugar. Cook, stirring occasionally, until the vegetables are tender and browned. Turn off the heat.

    Chop 1/2 bunch fresh Italian parsley. Toast about 3 Tbsp chopped pecans. Stir these into the vegetable mixture.

    Dump the filling into the blind-baked oil crust and spread it out into an even layer. Beat 3 eggs with a little water and pour over the top of the vegetable mixture. Bake at 350 degrees for about 40 minutes, or until the eggs are set.

    Then make popovers:

    Preheat oven to 450 degrees.

    1 Tbsp melted butter (I used part butter, part EVOO since I didn’t have enough for a full Tbsp and didn’t want to cut into a new stick of butter for so little)

    1 1/4 cup milk

    2 eggs, beaten

    1 tsp salt

    1/2 tsp ground nutmeg

    Mix all wet ingredients + seasonings together. Stir in:

    1/2 cup grated Cheddar

    Lightly fold in:

    1 cup flour

    Pour this mixture into muffin cups lined w/silicone liners.

    Bake at 450 degrees for 15 minutes, then lower heat (without opening oven) to 350 degrees and bake for another 20 mins, until brown and crusty. Turn off heat and leave popovers in oven until cool.

    Written by orata

    February 20, 2011 at 6:50 pm

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    bottarga pasta, beet salad, blackberries and cream

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    Cook spaghettoni

    In the meantime, brown garlic in oil, add peperoncini, chopped bottarga, chopped flat leaf parsley, lemon zest, lemon juice; add cooked spaghettoni and stir over low heat to combine

    Cut up TJ’s baby beets, mix with goat cheese crumbles, toasted pecans, flat leaf parsley, dressing made of balsamic vinegar, EVOO, salt, black pepper, Dijon

    Whip heavy cream w/sugar and vanilla, serve with blackberries and a sprinkle of sugar

    Berry lemonade with Boston tea-flavored vodka

    Written by orata

    February 8, 2011 at 10:45 pm

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    zucchini pasta

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    Make fettucine.

    In the meantime:

    Tip 1/2 can oil-packed anchovies and a bunch of their oil into a cast-iron skillet. Add 3 cloves roughly chopped garlic and cook till fragrant. Throw in 2 diced zucchini and a handful of walnuts and cook over med-high till the zucchini is browned. Season with red chili pepper flakes. Deglaze the pan with pasta cooking water. Take the fettucine out with tongs and add to the pan; add 1/2 package goat cheese crumbles and stir.

    Written by orata

    February 2, 2011 at 9:53 pm

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    cheese stars

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    adapted from Nigella’s How to Eat (this would be better doubled, we inhaled about half the pan of these immediately):

    1/2 cup bread flour

    1/2 tsp baking powder

    pinch salt

    sprinkle of red pepper flakes

    4 Tbsp grapeseed oil

    2/3 cup grated mild Cheddar cheese

    1/4 cup grated Parmesan

    1/2 cup cold water

    Preheat oven to 400 degrees. Mix everything together and smash into cookie-like dabs on a Silpat baking sheet (these are realistic stars). Bake for about 15 minutes, or until they seem done.

    Written by orata

    February 1, 2011 at 10:21 pm

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