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Archive for October, 2011

I’m not sure when or where I started reheating leftover pizza using this stovetop method, but it’s one of my favorite kitchen shortcuts of all time. By the way, since I don’t remember learning this from anyone, I’ll assume I invented it. So, if you’ve been actually been doing this for years, and know many others who do the same, please keep it to yourself, and just let me have my moment. There are so many advantages to using this method. There’s no insufferable wait for an oven to preheat (10 minutes in real time is 45 minutes in “I have the munchies” time); you don’t waste all that extra energy (you’re welcome, Planet Earth); and most important of all, you get Read more...

If you want, you can add more vegetables up front to this dish, for example, sauté some chopped zucchini along with the onions. And/or serve with new potatoes, either chopped and mixed in (cooked of course), or served alongside. Method 1 Put 1 cup quinoa and 2 cups of water into a medium sized pot and bring to a boil. Reduce to a low simmer, cover and cook for 10 minutes. Remove from heat and let sit for 10 minutes. 2 While the quinoa is cooking, prepare the sauce. Heat olive oil and butter in a medium skillet on medium heat. Add the onions and cook for a couple minutes. Add the garlic, cook for a minute more. Add the chopped tomato, about 1/2 teaspoon Kosher salt, dried oregano, and Read more...

They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first real kitchen job. Barely a teenager, I was hired as a dishwasher at an Italian steakhouse, called The Depot (pictured below is the train station that predated the restaurant). While it was fun being inside a bustling kitchen, washing dishes was anything but. By comparison, what I saw the line cooks doing looked like the greatest job ever, and this certainly played a role in my future career plans. Anyway, there was Read more...

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Whatever you do, do not use red delicious apples for this recipe. That variety of apple simply does not cook well. Method 1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside. 2 Salt the chicken well and dust in flour. Shake off the excess. 3 In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken Read more...

This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it sometimes seems that way, there’s rarely, literally nothing to cook with. I quickly found a few slices of bacon, a couple cans of beans, and an onion, and with the help of a spicy lime and green onion relish, turned it into a very decent bowl of soup. It got me thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh Read more...

Feel free to toss in a few salty black olives, toasted pine nuts or walnuts, and or a dash of lemon juice. Method 1 Bring two large pots (4-quart pots filled at least half-way) of water to a boil, one pot for blanching the broccoli rabe, the other for the pasta. Whichever pot comes to a boil first, in place the broccoli rabe. Blanch only for one minute, then use a slotted spoon to remove the rabe from the hot water to a large bowl of ice water to stop the cooking. Drain the rabe and pat dry with paper towels. 2 Typically penne pasta takes about 10 minutes to cook to al dente. So start the pasta before you start sautéing the rabe. When the water comes to a rolling boil, add a Read more...

Ingredients

3 / 4 cup + 2 tablespoons unsweetened cocoa powder
1 / 2 cup (1 stick) and 2 tablespoons unsalted butter
1 / 4 cup dried mango, finely chopped
1 / 4 1 teaspoon vanilla extract
1 / 2 tsp cardamom powder
1 cup raw sugar
2 large eggs
1 / 2 cup white unbleached flour
1 / 4 cup toasted macadamia nuts, chopped
1 / 4 cup crystallized ginger, finely chopped
Sea salt 1 / 4 teaspoon

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brownies recipe brownies cake tropical brownies recipe cocoa powder brownies recipe strawberry short caked chocolate pumpkin brownies ounce cake shape brownies tropical pumpkin puree cake menu recipe for pineapple upside down french toast Tropical Brownies pear almond pumpkin shaped cakes

Ingredients

2 tablespoons extra virgin coconut oil
1 cup butter, sunflower seeds
2 tablespoons raw honey
10 oz chocolate chips semi-sweet
2 1 / 2 cup puffed kamut cereal
Nonstick cooking spray
Pinch of salt
Toothpick

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chocolate chip cookie recipe without brown sugar pumpkin shaped biscuits

Ingredients

1 1 / 4 cup milk chocolate chips
1 / 2 cup + 2 tablespoons evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 / 4 cup of chocolate hazelnut
3 / 4 cup coarsely chopped pecans, toasted
1 vanilla extract
1 1 / 2 cups of cherries
1 / 4 teaspoon salt

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Ingredients

2 tablespoons olive oil
1 large yellow onion, coarsely chopped
12 small bones, chicken thighs with skin
1 cup dry white wine
4 cloves garlic, minced
1 fennel bulb, cut, cored and sliced
4 sprigs of thyme
2 cups apple cider
3 Granny Smith apples, cored and sliced
4 bay leaves
Salt and pepper to taste
Generous pinch of saffron (optional)

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