As a result, we have been a little slack at posting our recipes each week, not to mention the articles and links that we know you love to read! In and effort to catch up, we will be posting our favorite recipes of the last few months.
(This is a sampling of our best recipes from May - June - July)
Okra-and-Corn Maque Choux
Skillet Peach Cobbler
Creamy Spaghetti Squash Primavera
Todd Porter's Ginger and Garlic Roasted Peanuts
Crab Quiche
Chilled Cantaloupe Soup with Tarragon Syrup
Lamb Burgers with Blue Cheese
Green Tomato Salsa
Grilled Shrimp with Pepper, Tomatoes, and Chimichurri
Eggplant Stuffed with Rice, Lamb, and Currants
Baked Sweet Potato Fries
Cucumber Dill Soup
Grilled Chicken and Peaches with Chipotle-peach Dressing
Okra-and-Corn Maque Choux
1/4 pound spicy smoked sausage, diced
1/2 cup chopped sweet onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
3 cups fresh corn kernels
1 cup sliced fresh okra
1 cup peeled, seeded, and diced tomato (1/2 lb.)
Salt and freshly ground pepper to taste
Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned.Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste. Note:We tested with Conecuh Original Spicy and Hot Smoked Sausage.
Southern Living JULY 2010
Skillet Peach Cobbler
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten to blend
1 1/2 cups crème fraîche, divided
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds peeled, pitted peaches, each cut into
1/2” wedges (about 2 cups)
1 cup Lord Grey’s Peach Preserves
1 cup chilled heavy cream
2 tablespoons sugar
Preheat oven to 350°F.Whisk first 4 ingredients in a medium bowl.Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl.Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12” castiron skillet over medium heat. Swirl pan to coat with butter. Remove from heat. Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester in- serted into center of cobbler comes out clean, 45–50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.
Bon Appétit | August 2011
by Valerie Gordon,Valerie Confections
Creamy Spaghetti Squash Primavera
1 Laughing Cow Light Creamy Swiss wedge
1 tablespoon grated parmesan cheese
1 teaspoon extra virgin olive oil
1/2 teaspoon chopped garlic
1/2 cup chopped bell pepper and onion
2 button mushrooms
6 grape tomatoes
Ground pepper
Fresh basil (optional topping)
For the squash: Preheat the oven to 375 degrees. Microwave the whole squash for 2 minutes and 45 seconds to slightly soften (this will make it much easier to cut in half). Cut the ends off of the squash and stand it upright. Slice the squash straight down the middle and scoop the seeds out of each half.You may choose to save these and roast them later or simply discard them. Place the squash halves cut side down on a baking sheet that has been covered with foil and sprayed with non-stick cooking spray. Bake the squash for approximately 40 minutes, or until very tender. Allow the squash to cool for 10 to 15 minutes before using a fork to remove the strands of “spaghetti.” Over medium heat in a medium-sized skillet, heat the oil and add the chopped vegetables, starting with the onions and peppers; season with a dash of ground pepper and add in the garlic. Saute until veggies are tender and caramelized. Cut up the cheese wedge and add it to a bowl containing 1⁄2 of the stranded spaghetti squash. Reheat in the microwave for 30 seconds and stir well.Add the vegetable mixture and mix until all ingredients are combined. Top with parmesan cheese and chopped basil.
Nutrition information 1 entrée serving (1/2 recipe) Calories: 160 Total Fat: 6 g Saturated Fat: 1.5 g Cholesterol: 5 mg Sodium: 195 mg Total Carbohydrate: 26 g Dietary Fiber: 2 g Protein: 5 g
Ilana Bucholtz,TODAY’s Home Chef Challenge winner
Todd Porter’s Ginger and Garlic Roasted Peanuts
2 tablespoons peanut or grapeseed oil
2 tablespoons soy sauce
6 cloves garlic, minced
1 tablespoon grated fresh peeled ginger
1 1/2 teaspoons fish sauce
1 1/2 teaspoons sugar
1 pound shelled raw peanuts
Coarse salt and freshly ground black pepper
Preheat oven to 325 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine oil, soy sauce, garlic, ginger, fish sauce, and sugar; set aside. Spread nuts in a single layer on prepared baking sheet and bake until fragrant and just beginning to brown, about 15 minutes. Remove peanuts from oven and stir into ginger-garlic mixture to coat. Return coated nuts to baking sheet and transfer to oven; bake until peanuts are light golden brown, 10 to 15 minutes. Remove from oven and season with salt and pepper. Let cool before serving.
The Martha Stewart Show, December 2010
Crab Quiche
1 9-In pastry shell, partially baked
1/2 C mayonnaise
1 TB all purpose flour
2 eggs beaten
1/2 C milk
1 C crab meat or more
1/2 lb swiss cheese cut into 1/4” cubes
1/3 C chopped green onions
Combine mayonnaise, flour, eggs and milk. Mix thoroughly, stir in crab meat, cheese and onion. Spoon into pastry shell. Bake at 350 degrees for 30-40 minutes, or until firm in the center. Garnish with parsley. Can be frozen.
Come On In, Junior League of Mobile Cookbook, Mrs TK Jackson III
Chilled Cantaloupe Soup with Tarragon Syrup
1/4 cup sour cream
2 tablespoons honey, or to taste
4 teaspoons fresh lemon juice
Pinch of coarse salt
For The Syrup
3/4 cup sugar
4 sprigs tarragon
1 teaspoon fresh lemon juice
Directions Make the soup:Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon.Transfer to a bowl; refrigerate until cold, 1 hour.
Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
Martha Stewart Living
Lamb Burgers with Blue Cheese
3/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
3 garlic cloves, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tbs. pine nuts
1/2 tsp. salt
6 oz. blue cheese, such as Point Reyes Farmstead Blue, at room temperature
3 lb. ground lamb
3 Tbs. finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh rosemary
Kosher salt and freshly ground pepper, to taste
To make the pesto, in the bowl of a food processor, combine the parsley, mint, garlic and olive oil and process until smooth.Add the cheese, pine nuts and salt and process until all the ingredients are combined.
To make the lamb burgers, prepare a charcoal or gas grill for grilling over medium heat. Line a baking sheet with plastic wrap.
Divide the cheese evenly into 6 pieces and shape each into a 2-inch disk. Set aside. In a medium bowl, combine the lamb, parsley, rosemary, salt and pepper. Do notovermix. Divide the lamb into 6 portions. Mold each portion around a piece of cheese and shape into a rough ball, then flatten slightly into a 4-inch-diameter patty, making sure the cheese is completely encased within the lamb. Place the patties on the prepared tray, cover and refriger- ate until ready to cook. Grill the burgers, turning once, until the cheese is melted and the meat is medium-rare, 4 to 5 minutes per side. Serves 6.
Adapted from Williams-Sonoma TASTE Magazine, “Lunch on the Porch,” by Donata Maggipinto (Summer 2002).
Green Tomato Salsa
8 ounce(s) green tomatoes, chopped
8 ounce(s) ripe red tomatoes, chopped
1 cup(s) fresh corn kernels
1/4 cup(s) snipped fresh chives
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper
In medium bowl, gently stir tomatoes with corn, chives, lemon juice, salt, and pepper. Cover and refrigerate at least 1 hour to blend flavors, or up to 8 hours. Drain before serving if chilled longer than 1 hour.
From Good Housekeeping This mild two-tomato salsa boasts the tartness of green tomatoes and the sweet flavor of fresh corn and ripe red toma- toes. Serve with tortilla chips or as a condiment to tacos or fajitas.
Grilled Shrimp with Peppers,Tomatoes, and Chimichurri
2 1/2 to 3 pounds large shrimp, peeled, tail left on if desired
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
Chimichurri Sauce Recipe Grilled Peppers and Cherry Tomatoes Recipe Soak wooden skewers in water for 30 minutes. Heat grill to high. Season shrimp with salt and pepper. Drizzle with oil and toss to coat.Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.
Chimichurri Sauce Recipe
Body+Soul, July/August 2010 1/3 cup chopped basil 1/4 cup minced chives
1/4 cup chopped parsley
2 tablespoons chopped dill
2 tablespoons chopped mint
1 1/2 teaspoons minced garlic
1 1/2 teaspoons lemon zest
1 cup extra-virgin olive oil
Salt, pepper, and chile flakes, to taste
Mix together chopped basil, minced chives, chopped parsley, chopped dill, chopped mint, minced garlic, lemon zest, and extra-virgin olive oil. Season to taste with salt, pepper, and chile flakes.
Eggplants Stuffed with Lamb, Rice, and Currants
1 tablespoon plus
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
3 ounces ground lamb (90 percent lean)
Coarse salt and freshly ground pepper
1 2/3 cups chicken stock
1 cup short-grain brown rice
3 tablespoons dried currants
4 small eggplants (about 8 ounces each)
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
Finely grated zest of 1 lemon
Garnish: chopped fresh parsley and mint, and finely grated lemon zest
Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes.Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. Roast, cut sides up, on a rimmed baking sheet on top oven rack until centers are soft and tops are browned, about 40 minutes. Let cool.Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest. Divide stuffing among eggplant skins. Garnish with more herbs and lemon zest.
Martha Stewart Living, September 2011
Baked Sweet-Potato Fries
2 large sweet potatoes (about 2 pounds), skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick
3 large egg whites (a scant 1/2 cup)
Mediterranean Spice
Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil. Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
In a large bowl, whisk egg whites until frothy, add spice mix, and whisk to blend.Working in batches, toss the sweet potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.
Body+Soul, January/February 2009
Cucumber-Dill Soup
3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded
1 cup Greek-style or other thick, whole-milk plain yogurt
1 Tbs. fresh lemon juice
3 green onions, including tender green portions, chopped
3 Tbs. chopped fresh dill
1 garlic clove, chopped
1 tsp. caraway seeds, crushed
1 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 cup vegetable stock or reduced-sodium vegetable broth
2 Tbs. fruity extra-virgin olive oil
Coarsely chop 5 of the cucumber halves and transfer to a large bowl.Add the yogurt, lemon juice, green onions, dill, gar- lic, caraway seeds, salt and white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve. In a blender, puree the cucumber mixture until smooth.With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds.Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)
Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately. Serves 6. Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).
Grilled Chicken and Peaches with Chipotle-Peach Dressing
Nonstick vegetable oil spray
1/3 cup peach preserves
1/3 cup peach nectar
4 teaspoons red wine vinegar
2 teaspoons adobo sauce from canned chipotle chiles
2 teaspoons extra-virgin olive oil plus additional for brushing
1 teaspoon chopped fresh cilantro plus sprigs for garnish
3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
4 boneless chicken breast halves with skin
Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper.Transfer 1/4 cup dressing to small bowl. Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.
BonAppétit July2010 by The Bon Appétit Test Kitchen
No comments:
Post a Comment