Monday, August 1, 2016

Quinoa Salad with Pistachios and Currants

1 1/4 cups uncooked quinoa, rinsed and drained
1/2 cup dried currants
1/2 cup chopped green onions (white and light green parts)
1/3 cup chopped unsalted pistachios
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

1. Combine 1 2/3 cups water, quinoa, and currants in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Fluff quinoa mixture with a fork. Let stand 5 minutes.
2. Place quinoa mixture in a large bowl. Add green onions, nuts, parsley, and mint, stirring to combine. Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture, stirring to combine. Serve warm or at room temperature.
Cooking Light, April 2016

Spinach and Arugula Salad with Creamy Parmesan Dressing

1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
1/3 cup canola mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
4 cups baby spinach leaves
4 cups baby arugula leaves
3/4 cup matchstick-cut or shredded turnip, divided

1. Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip.

Cooking Light, April 2016

Slow Cooker Chicken with 40 Cloves of Garlic

1 cup unsalted chicken stock
1/4 cup dry white wine
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted and cooled
2 tablespoons fresh lemon juice, divided
skin-on, bone-in chicken thighs (about 1 1/2 pounds)
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 pounds small red potatoes, scrubbed
40 garlic cloves, peeled
12 fresh thyme sprigs
3 tablespoons chopped fresh parsley

1. Coat bottom and sides of a 6-quart slow cooker with cooking spray.
2. Combine stock, wine, flour, butter, and 1 tablespoon lemon juice in a medium bowl, stirring with a whisk; pour mixture into slow cooker. Sprinkle chicken thighs evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place thighs in slow cooker, skin side down. Arrange potatoes, garlic, and thyme over chicken in slow cooker. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over garlic and potatoes. Cover slow cooker; cook on LOW for 8 hours.
3. Transfer chicken to a platter. Transfer potatoes and garlic to platter with a slotted spoon; discard thyme sprigs. Sprinkle chicken and potatoes evenly with remaining 1/2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves.
Recipe and Photo from Cooking Light

Grilled Steak with Pineapple Rice

1/4 cup lower-sodium soy sauce
1/2 teaspoon freshly ground black pepper
(4-ounce) beef tenderloin fillets
Cooking spray
(8-ounce) can pineapple slices in juice, drained
green onions
(8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
7/8 teaspoon kosher salt

1. Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally.
2. While steak marinates, heat a large grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm.
3. Add beef to grill pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Serve beef with rice mixture.

Orange- Teriyaki Pork Tenderloin

2 tablespoons dark sesame oil, divided
(1-pound) pork tenderloin, cut crosswise into 12 equal slices
1/4 cup lower-sodium soy sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons fresh orange juice
1 teaspoon sugar
1/2 teaspoon grated peeled fresh ginger
garlic cloves, grated
1/2 teaspoon grated orange rind
1 tablespoon sesame seeds, toasted
green onions, cut diagonally into 1/4-inch pieces

1. Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan. Add pork slices to pan; cook 2 to 3 minutes on each side or until done. Remove from pan; keep warm.

2. Add remaining 1 tablespoon oil, soy sauce, and next 5 ingredients (through garlic) to pan; bring to a boil. Cook 3 minutes or until mixture is syrupy. Remove from heat; stir in rind. Return pork to pan, turn to coat on all sides. Sprinkle with sesame seeds and green onions.

Recipe and photo from Cooking Light

Saturday, July 28, 2012

Blueberry Pie

When a recipe calls for citrus zest and juice, always begin by zesting the rind. First, scrub the fruit well to remove any wax or chemicals. If possible, buy organic fruit to use for zesting. Use a zester, vegetable peeler or fine Microplane grater to remove just the thin, colored portion of the rind, being careful not to include the bitter white pith underneath. To juice, slice the fruit in half crosswise. Working over a bowl, use a reamer to extract the juice or use a citrus juicer. Strain the juice before using to remove any seeds and pulp.


  • 2 rolled-out rounds of basic pie dough (see
      related recipe at left)
  • 4 cups blueberries
  • 1 Tbs. fresh lemon juice, strained
  • 3⁄4 cup sugar
  • 3 Tbs. cornstarch
  • 1⁄2 tsp. finely grated lemon zest
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground cinnamon
  • 1 Tbs. cold unsalted butter, cut into small pieces


Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3¿4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.

Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Wednesday, July 18, 2012

Goat Cheese Bruschcetta with Blueberry Compote

1 tablespoon olive oil
1 cup Sweet onion
thinly sliced 1/2 teaspoon thyme, dried
1/4 cup plain yogurt
1/4 cup goat cheese
12, 1/2” thick slices of a baguette
1/4 cup blueberry compote (recipe below)
12 pecan halves

In a medium sauté pan heat olive oil over medium heat. Add the onion and sauté until well caramelized, about 10 minutes, stir occasionally. Remove from heat and set aside. In a small bowl mix the yogurt and goat cheese until well incorporated. Turn your oven on to broil. Place the baguette slices on a cookie sheet and drizzle a little olive oil over the top. Place in the broiler and toast for about 2-4 minutes, watch carefully they will easily burn. Remove from the oven. Once the baguette has cooled, spread the yogurt/goat cheese mixture evenly over each slice. On top of the spread, place a dollop of blueberry compote, a pinch of caramelized onions and finish with a pecan half. Serve.

Recipe by The Lake Kitchen

3 Minute Chocolate "Cup" Cake

YIELD: 4 to 6 servings

8 ounces room-temperature butter, cubed
8 ounces dark chocolate, chopped
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon orange zest
1 teaspoon salt 4 eggs
1 pint ice cream, such as salted caramel flavor, for serving Good quality maraschino cherries, such as Luxardo, for serving

 Melt the butter and chocolate together in a glass bowl set over a double boiler, or for 60 seconds in the microwave. In another bowl, whisk together the flour, sugar, orange zest, salt and eggs. Whisk in the melted chocolate mixture. Divide the batter among 4 large or 6 medium coffee cups. Microwave for 50 seconds to 2 minutes on high, depending on the number of cakes, the power of your microwave and how molten you like your cakes. Let cool for 30 seconds. Top with the ice cream and cherries, and serve.

Recipe by Michael Symon

Tartar Sauce

Yield: 3/4 cup

1/2 cup good mayonnaise
2 tablespoons small-diced pickles or cornichons
1 tablespoon Champagne or white wine vinegar
1 tablespoon capers
1 teaspoon coarse-grained mustard
Pinch kosher salt
Pinch freshly ground black pepper

Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

Recipe by Ina Garten

Thursday, March 1, 2012

Cocoa-Rubbed Steak with Bacon-Whiskey Gravy

Photograph by Anna Williams

For the steak:

1 tablespoon unsweetened cocoa powder
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
3 1-pound New York strip steaks (about 1 1/2 inches thick)
1 tablespoon unsalted butter

For the gravy:

4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.

Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.

Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.

Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

Recipe from Food Network Magazine, 2012