April 9th
Baby Potato Salad with Peas, Mint & Ricotta
Homemade Ricotta
Green Machine Smoothie
Skillet Potatoes with Greens
Broiled Grapefruit
Mushroom Bread Pudding
Smoked Sausage, Kale and Potato Soup
Cheddar, Vegetable and Sausage Strata
Baby Potato Salad with Peas, Mint & Ricotta
This ain’t your basic, cream-laden potato salad! We’ve shed a ton of fat by letting yogurt and ricotta give our taters their essential, creamy texture!
By Clean Living Magazine, Signe Langford
1 cup peas, fresh or frozen
30 baby red potatoes, scrubbed well and halved (about 4 cups)
4 red celery ribs, finely chopped
8 radishes, halved and sliced into thin semi-circles
1 tbsp finely chopped fresh mint
1/2 cup ricotta cheese
1/2 cup low-fat plain yogurt
1/4 cup finely chopped chives
Sea salt, to taste
1/4 tsp fresh ground white pepper
Juice 1/2 lemon
1 clove garlic, peeled and grated
1 shallot, peeled and grated
Bring a medium pot of water to a boil. Add peas and cook for about 4 minutes. Drain, rinse under cold water and set aside to cool.
Bring a large pot of water to a boil. Add potatoes and cook, covered, until a knife easily pierces through, about 10 minutes. Drain, rinse under cold water and set aside to cool.
Meanwhile, prepare dressing: In a large bowl, whisk together all dressing ingredients until well blended.
In a separate large bowl, toss potatoes, celery, radishes and dressing. Add peas and mint last to avoid bruising, and coat evenly. Serve.
Homemade Ricotta
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Green Machine Smoothie
Whole Living, January/February 2012
6 romaine leaves, chopped
4 kale leaves, chopped
1/2 cup fresh parsley sprigs
1/2 cup chopped pineapple
1/2 cup chopped mango
1 inch fresh ginger, peeled and chopped
Combine romaine, kale, parsley, pineapple, mango, ginger, and 1 1/2 cups water in a blender and blend until smooth.
Skillet Potatoes with Greens
Whole Living June 2011
1 1/2 pounds small Yukon Gold potatoes, halved
Coarse salt and freshly ground black pepper
8 ounces kale, stems removed and leaves torn into 2-inch pieces
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
Pinch red pepper flakes
Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
Broiled Grapefruit
The pleasures of broiled grapefruit are akin to those of a classic crème brûlée, only here the hot caramelized topping gives way to cool, tart-sweet segments of citrus fruit instead of chilled custard. Any grapefruit will work in this recipe; just be sure the fruits are well chilled to produce the best results.
2 large grapefruits, well chilled
1/2 cup firmly packed light brown sugar
2 Tbs. unsalted butter, melted
1 tsp. ground cinnamon
4 small fresh mint sprigs
Preheat a broiler.
Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, so that it will stand upright.
Using a serrated grapefruit knife or a small, sharp knife, loosen the grapefruit segments in each half by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish.
In a small bowl, stir together the brown sugar, butter and cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Slip under the broiler about 4 inches from the heat source and broil until the sugar is uniformly bubbly, 2 to 3 minutes.
Transfer each grapefruit half to an individual dish and garnish with a mint sprig. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997).
Mushroom Bread Pudding
3 Tbs. unsalted butter
1 cup thinly sliced green onions, white and tender green portions
2 tsp. minced fresh marjoram or 1 1/2 tsp. dried marjoram, crumbled
1 lb. white button or cremini mushrooms, thinly sliced
2 1/2 tsp. salt
1/4 cup medium-dry sherry
7 eggs
2 1/2 cups half-and-half
1 tsp. hot-pepper sauce, such as Tabasco
1 baguette, cut into 1-inch-thick diagonal slices (about 16 slices)
Preheat an oven to 325°F. Generously butter a baking dish.
In a large fry pan over medium heat, melt the butter. Add the green onions and marjoram and cook until translucent, about 3 minutes. Add the mushrooms and salt and cook, stirring once or twice, until the mushrooms release their juices, about 5 minutes. Add the sherry and increase the heat to high. Cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are lightly browned, 10 to 12 minutes. Remove from the heat and let cool.
In a large bowl, whisk the eggs until blended. Whisk in the half-and-half and hot-pepper sauce. Add the bread slices and let stand, stirring gently once or twice, until the bread is moist and soft. Arrange half the bread slices in a single layer in the prepared dish. Spread half the mushrooms over the bread. Arrange the remaining bread slices over the mushroom layer, then top with the remaining mushrooms. Pour any egg mixture remaining in the bowl evenly over all.
Bake until the pudding is puffed and golden and the center is just set, about 45 minutes. Let stand for at least 10 minutes before serving. Serve hot or warm. Serves 8 to 10.
An exclusive online recipe from Williams-Sonoma Collection Series, Thanksgiving, by Michael McLaughlin (Simon & Schuster, 2001).
Smoked Sausage, Kale and Potato Soup
Bon Appétit | February 1997
4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
2 3/4 cups canned low-salt chicken broth
3/4 pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) or 3/4 of 10-ounce package frozen chopped kale, thawed, drained
1/4 teaspoon caraway seeds, lightly crushed
Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.
Cheddar, Vegetable and Sausage Strata
Bon Appétit | December 2000
9 1-inch-thick slices French bread (each about 3x5 inches)
5 large eggs
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups half and half
2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
1/2 green bell pepper, cut into 2 x 1/4-inch strips
15 cherry tomatoes, halved
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
2 tablespoons minced onion
Chopped fresh parsley
Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley.
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