Food

World's Best Lasagna (Tweaked) Recipe Details | Recipe database | washingtonpost.com

Thu, 26 Sep 2013 06:54:44 +0000

Tags: lasagna

Salsa Verde

Mon, 09 Jul 2012 06:09:06 +0000

Tags: salsa verde

Crazy water

Fri, 29 Jun 2012 11:53:31 +0000

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Tags: crazy water

Bread and Butter Pickles | Serious Eats : Recipes

Fri, 29 Jun 2012 09:48:29 +0000

How to Make Lick-Your-Plate Amazing Tiramisu - TasteAndShare

Tue, 29 May 2012 16:12:02 +0000

Tags: Tiramasu

: Sticky jerk wings with sugared oranges

Mon, 28 May 2012 14:44:42 +0000

For the jerk marinade 4 spring onions, green part only, chopped 1 Scotch bonnet chilli, chopped 3cm/1¼in piece root ginger, chopped 2 tbsp fresh thyme leaves 100ml/3½fl oz cider vinegar 3 tbsp clear honey 2 tsp ground allspice 1 tsp ground cinnamon 2 tbsp olive oil salt and freshly ground black pepper

Potato and Green Bean salad with rocket pesto

Thu, 24 May 2012 07:00:25 +0000

Tags: potato green beans rocket

Recipe: Three bruschettas

Mon, 14 May 2012 14:12:39 +0000

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Three bruschettas
500g frozen broad beans

A few fronds of fennel

3 tomatoes

1 tsp red wine vinegar

A few marjoram leaves

1 dsp raisins or sultanas

75g duck or chicken livers

Half a glass of white wine

1 tsp balsamic vinegar

1 tsp capers

6 slices country loaf or sourdough

A few sprigs of rosemary

A clove of garlic

Olive oil
● Drop the broad beans (still frozen, if need be) into a large pot of boiling water, bring back to the boil and then remove, dropping them into a bowl of cold water. Drain and then, nicking the skin with your thumbnail, pop the kernels out of their skins. Dress these in a bowl with a spoonful of olive oil, some sea salt, milled pepper, a squeeze of lemon juice and the fennel (or other aromatic fresh herbs such as mint, basil or savory).

● Remove the cores from the tomatoes and drop them into the boiling water for 20 seconds, then remove them and drop them into ice-cold water. Remove the skins, which should slip off quite easily, and cut the tomatoes into quarters, then cut the quarters in half and place them in a bowl with a seasoning of sea salt, milled black pepper, a pinch of sugar, a teaspoon of red wine vinegar, a few marjoram or oregano leaves and a tablespoon of olive oil.

● Put the raisins in a bowl, pour boiling water over them and leave to soak for 15 minutes. Cut the livers into small bite-size pieces. Heat a small frying pan with a film of oil and then sear the liver pieces for a couple of minutes, making sure all the sides are sealed, before removing them from the pan. Deglaze the pan with the white wine and let it reduce until there are just two or three tablespoons. Add the balsamic vinegar, the drained raisins, the capers and the livers and coat them all in the juice before decanting into a bowl.
● Heat a ridged grill pan and grill the slices of bread with a few sprigs of rosemary. Create a criss-cross pattern on the toasts and then sprinkle them with sea salt, before rubbing them on both sides with the cut face of the garlic clove. Dribble a little olive oil over each toast and then spoon over the three toppings.

Tags: Bruschettas

Hummus

Tue, 21 Feb 2012 09:59:23 +0000

Tags: hummus

Pita Bread

Tue, 21 Feb 2012 09:56:35 +0000

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These store for up to two days well wrapped or frozen for three weeks.

Tags: pita bread

Pancake recipes

Tue, 21 Feb 2012 09:37:12 +0000

Tags: pancakes

Gilt Head Bream baked with Tahini sauce

Thu, 16 Feb 2012 10:45:35 +0000

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ngredients for "5-6 people"
1.5kg gilt-head bream, gutted and scaled

2 tbsp lemon juice

3 tbsp olive oil

Salt

Pepper
For the sauce
200g of tahini (sesame paste)

3 cloves of garlic

5 tbsp lemon juice

2 cloves

½ tsp salt

125 ml of water

Garnish
40 g of pine nuts

3 tbsp parsley

½ cucumber, sliced

1 tbsp pomegranate seeds

Tags: fish tahini

Crispy Asian Wings

Sat, 04 Feb 2012 13:07:16 +0000

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Crispy Asian Wings

Ingredients:

5 lbs wings
1 cup Sprite or 7-up
1/2 cup soy sauce
1/2 cup apple cider vinegar
3 cloves garlic, grated
3 tablespoons grated onion (from the root end)
2 teaspoons freshly cracked pepper
1/2 teaspoon kosher salt

Directions:

1. Combine all ingredients, including wings in a large bowl. Let wings marinate for approximately 30 minutes to 1 hour.

2. Preheat oven to 450 degrees. Place wings on a wire rack over a cookie sheet. Bake for 30 - 40 minutes, or until wings are deep golden brown and crisp.

Tags: asian wings

Barbecue Hummus

Tue, 31 Jan 2012 08:44:07 +0000

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Barbecue Hummus
Makes about 5 cups
Prep time: 5 minutes

Ingredients
• 2 (15 ounce) can chickpeas, drained and rinsed, 1/2 cup liquid reserved
• 3 whole cloves garlic
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1 1/2 teaspoons paprika
• 4 tablespoons barbecue sauce
• 1 teaspoon Tabasco
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoons salt

Directions
Put all the ingredients, including the reserved chickpea liquid, in a food processor. Puree until smooth and creamy. Serve with pita chips, crackers, or veggies.

Tags: hummus

Creamy Cauliflower Cheddar Soup

Tue, 31 Jan 2012 08:41:26 +0000

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Creamy Cauliflower Cheddar Soup
Makes 8 cups
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 1 medium yellow onion, chopped
• Kosher or sea salt
• 1 medium potato, peeled and diced into 1/4-inch cubes
• 2 cloves garlic, minced
• 3 1/2 cups vegetable broth
• 1/2 head cauliflower, chopped into small florets
• 2/3 cup shredded sharp cheddar cheese, plus more for garnish
• 2 teaspoons Dijon mustard

Directions
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 10 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.

Puree with a hand-held immersion blender for a chunky texture (or a regular blender for a smoother texture, working in batches.) Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese and croutons.

Tags: cauliflower soup

cauliflower, chickpeas and olives

Thu, 19 Jan 2012 05:56:04 +0000

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Ingredients

5 1/2 cups cauliflower florets (about 1 pound)
10 green Spanish olives, halved and pitted
8 garlic cloves, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
3 tablespoons fresh flat-leaf parsley leaves

Procedure

1. Preheat oven to 450°F.

2. Combine first 4 ingredients in a shallow roasting pan. Drizzle with oil; sprinkle with pepper. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Tags: cauliflower olives chickpeas

Beet Hummus

Wed, 11 Jan 2012 19:30:44 +0000

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Beet Hummus

- 500 grams (1.1 pounds) cooked, peeled, and cooled beets, about 2 medium
- 70 grams (2.5 ounces) tahini (sesame paste), about 3 tablespoons
- 1 clove garlic
- 1 tablespoon olive oil, plus more as needed
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons ground cumin (I grind my own so it's quite vivid in flavor; if yours is pre-ground and/or old, you may want to use more)
- 1/2 teaspoon salt

Cut the beets into chunks and put them in the bowl of a blender or food processor. Add the tahini, oil, lemon juice, cumin, and salt, and process until completely smooth. Add a little more oil as needed to get a smooth consistency. Taste and adjust the seasoning.

Cover and refrigerate for at least 1 hour to allow the flavors to develop. Serve with crackers, pita triangles, or toasted slices of baguette.

Tags: beet hummus

30-Minute Tuscan White Bean Soup

Thu, 05 Jan 2012 15:13:29 +0000

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- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, finely diced (about 1 cup)
- 2 ribs celery, finely diced (about 1 cup)
- 4 cloves garlic, minced on a microplane grater
- 1/2 teaspoon dried red pepper flakes
- 1 quart homemade or low-sodium canned chicken broth
- 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
- 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
- 1 (3-4 inch) chunk parmesan rind (optional)
- 2 bay leaves
- 3 to 4 cups roughly chopped kale or swiss chard leaves
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano for serving

Tags: white bean soup

DIY Limoncello

Thu, 15 Dec 2011 08:46:16 +0000

Annotations:

- 10 pesticide-free lemons
- 375 milliliters high-proof neutral grain spirit (such as Everclear 151)
- 1 3/4 cups water
- 1 1/4 cups sugar

Tags: lemon citrus

Easy Candied Almonds and Hazelnuts

Wed, 14 Dec 2011 18:11:33 +0000

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Easy Candied Almonds and Hazelnuts

- 50 grams (1/4 cup) white sugar (don't use unrefined sugar: the impurities it contains would prevent it from candying properly)
- 100 grams (3.5 ounces, about 1 cup) whole almonds*, not blanched
- 100 grams (3.5 ounces, about 1 cup) whole hazelnuts*, not blanched
- 3/4 teaspoon fleur de sel or other flaky sea salt

Makes 250 grams (9 ounces) candied nuts; the recipe can be doubled.

Preheat the oven to 150°C (300°F) and line a rimmed baking sheet with parchment paper.

In a medium saucepan, combine the sugar and 15 ml (1 tablespoon) water. Place over medium heat, stir just until the sugar is completely dissolved, then bring to the boil without disturbing.

Remove from the heat, add the almonds and hazelnuts, and stir until evenly coated. Pour onto the prepared baking sheet and spread out into a single layer with a spatula. Sprinkle with fleur de sel.

Insert in the middle of the oven and bake for 20 minutes, stirring with a spatula every 5 minutes, until the nuts are coated with a golden brown crystallized sugar crust.

Let cool completely before transferring to an airtight jar. Once they're in the jar, take care not to shake it too much, or the sugar crust will loosen and fall on some of the nuts.

* Naturally you could substitute other kinds of nuts, such as walnuts, pecans, macadamias, cashews, etc.

Tags: almonds

Food

World's Best Lasagna (Tweaked) Recipe Details | Recipe database | washingtonpost.com

Salsa Verde

Crazy water

Bread and Butter Pickles | Serious Eats : Recipes

How to Make Lick-Your-Plate Amazing Tiramisu - TasteAndShare

: Sticky jerk wings with sugared oranges

Potato and Green Bean salad with rocket pesto

Recipe: Three bruschettas

Hummus

Pita Bread

Pancake recipes

Gilt Head Bream baked with Tahini sauce

Crispy Asian Wings

Crispy Asian Wings

Ingredients:

Directions:

Barbecue Hummus

Creamy Cauliflower Cheddar Soup

cauliflower, chickpeas and olives

Beet Hummus

30-Minute Tuscan White Bean Soup

DIY Limoncello

Easy Candied Almonds and Hazelnuts