Category Archives: Recipes

Crepes Two Ways, Recipes

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Oh mon dieu.

I decided to make crepe batter a couple of weekends ago and things got a little away from me. A batch of crepe batter apparently makes about 122 crepes so found myself trying a few new recipes as well as just “snacking” on a little crepe with lemon and sugar here and there. Thank goodness there was no nutella in the house or I would have really been in trouble.

For the batter, I used Ms Stewart’s Basic Crepe Recipe. Don’t forget to refrigerate, the batter can last up to two days (I pushed it to three).

For the first meal, breakfast, I made a galette complète, sans recipe. Although I decided not to use a recipe for this, I’d suggest you do as I made a couple mistakes (here’s a good looking one for you).crepe 1

So what I did was make the crepes as the above recipe directs. I then laid them on a cookie sheet, filled the insides with ham, gruyere, and a raw egg, leaving room to fold over the sides about an inch. I then salted and peppered that shit. Using the egg as a glue, I folded over the sides an inch and carefully attempted to pop them into an oven at about 350 degrees. Can you imagine what might have happened? Well, the cookie sheet was a bit warped and had no frigging lip on them so my eggs were making a run for it and I was twisting and turning the sheet as if I was juggling trying to keep the eggs and galettes on it. Ultimately I lost the battle they ran onto the floor in a goopy mess so I had to start over, using a sheet with a lip. In the moment it was a disaster but in retrospect I wish it had been recorded as it was hilarious. Here is the finished product. The eggs ended up being overcooked so I’ll use the stove top method next time but overall – delicious. Pretty too, right?

And now… what to do with leftover crepe batter….? THIS.

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I came across this recipe and had no idea how amazeballz it would be. I’ve thrown this into the regular rotation so you betcha you’ll be seeing more of this one. The crepe was salty and creamy and the honey sauce’s sweetness was a perfect compliment to it. I could eat it by the spoonful.

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce
From Half Baked Harvest

Filling:
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon crushed red pepper (optional)
    • 1 (8-12 ounces) bag fresh spinach
    • 1 (12 ounces) jar marinated artichoke hearts, drained and chopped
    • 1/4 cup parmesan cheese, freshly grated
    • 1 (8 ounce) brie wheel, sliced into slices
Sweet Honey Sauce
  • 1/4 cup olive oil
  • 3 tablespoons honey
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat a large skillet oven medium heat and add in 1 tablespoon of olive oil and garlic. Add the salt, pepper and crushed red pepper if using, cook for 2 minutes. Stir in spinach and artichokes, cooking for 5-6 minutes until spinach is fully wilted. Reduce heat to low and stir in the parmesan cheese, then turn off heat. Remove from the skillet.
  2. Whisk together the olive oil and honey. Place in a small sauce pot and warm through. Keep warm until ready to use. You can also do this in the mircowave.
  3. Wipe the skillet clean and heat over medium-low heat. Working with one crepe at time lay it flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Layer on the spinach and artichoke filling and then top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaing crepes until the brie and filling are gone. I was able to make six crepes. Remove the honey sauce from the heat and stir in the chopped parsley. Drizzle the crepe with the warm honey sauce and dig in!

Salted Caramel & Chocolate Samoa Macaroons, Recipe

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I had big plans for today: up early, nice run around Fresh Pond, errands, lunching, some cooking… But then last night I decided that dancing was in order and ended up heading to TT the Bears for Heroes – their awesome 80s dance night. Needless to say I didn’t get out of bed at 7am as anticipated and instead snoozed until about noon. When I did finally get up the last thing I wanted to do was go for a run or be productive in any way. After a few hours of mind-numbing TV I scavenged through my cabinets and found the ingredients to make Salted Caramel and Chocolate Macaroons. Thank god as this is just what I needed to get through the day.

These are quick, easy, and delicious. They taste like Samoas / Caramel Delites without the shortbread cookie. As Depeche Mode said, I just can’t get enough.macaroon

Salted Caramel & Chocolate Samoa Macaroons

from The Craving Chronicles
Makes about 24 cookies

Egg whites vary in size, so if you find your cookie mixture too runny and your cookies are forming puddles around the bottom as they bake, don’t be afraid to add a little bit more coconut and/or flour to firm things up. Keeping the mix cool will help prevent that too. The coconut oil is optional but helps to thin the chocolate some for easier dipping and drizzling.

Ingredients

4 large egg whites
12 ounces sweetened flaked coconut, divided
7 Tablespoons all-purpose flour
2/3 cup granulated sugar
6 Tablespoons unsalted butter
1/4 + 1/8 teaspoon salt

6 – 8 ounces dark (at least 60%) chocolate, chopped
1/2 tsp coconut oil (optional)

Directions

Whisk egg whites in a large bowl. Add half of coconut and flour, stir with a spatula or wooden spoon until combined. Set aside remaining coconut.

In a 4-quart or larger saucepan over medium-high heat, combine butter and sugar. Cook, stirring occasionally, until caramel reaches a rich coppery color. (Caramel may looks separated with a layer of butter on top. Don’t panic.) Remove from heat. Carefully add reserved coconut and salt (Caution: may spatter!), and stir to combine. Cool about 5 minutes.

Add about 1/4 cup of the caramel mixture to the egg white mixture at a time, stirring vigorously to combine and prevent cooking the eggs. Refrigerate for at least 30 minutes. Mixture should be wet but not too loose or runny.

Preheat oven to 350°F. Line a baking sheet or two with parchment or Silpats. Scoop cookies between 1 1/2 and 2 tablespoon size, and place about 1-inch apart on baking sheet. (Return any remaining mixture to the fridge until read to bake.) Bake at 350°F for 12-14 mins, or until bottoms are golden brown. Cool about 2 minutes on the pan, then move to wire racks to cool completely.

Place chocolate and (optional) coconut oil in a small, microwave-safe bowl and heat in 30 second intervals on High until chocolate starts to melt. Continue heating in 15 second intervals, stirring well between each, until melted and smooth. Dip cookie bottoms in chocolate and set on wax paper. Drizzle remaining chocolate over top. Allow chocolate to harden at room temperature, or pop cookies in the fridge to speed the process up.

Doris Greenspan’s French Pear Tart, Recipe Link

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There really is something about the French and their pastries. The professionally done ones in shops are always so delicate and like little works of art and you can barely stand to eat (I said barely). Then you have the home bakers who seems to just throw something together effortlessly, pop it in the oven, and pull something gorgeous and inspired out. I’m certainly no pastry expert but I like to think that with Famille Jolivet blood running through my veins I can claim a smidge of that talent but I have a long way to go.

When I bought my first tart pan a few years ago I experimented with numerous different kinds of crusts and fillers before finding Dorie Greenspan’s French Pear Tart recipe. The recipe looked complicated, long, and intimidating but the results looked well worth it. I’ve since made it a few times and each time time its been absolutely fantastic. There is a lot of effort that goes into into this tart but it will show in the final product, I promise you. I don’t have any changes or edits to Dorie’s recipe, she has far perfected it.

French Pear Tart after cooling but pre-powdered sugar.

Spicy Shrimp Sandwich with Chipotle Avocado Mayo, Recipe

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Do you remember when you were really little your teachers showed you that flashcard with the witch made out of sand and convinced you that you sandwich was spelled “sandwitch”? You obviously didn’t believe that for long, right? I mean, it certainly wouldn’t have stuck with you until your late 20s, right? Yes, of course, me neither.

Its summertime here in Boston and sandwiches just belong. I stumbled across this recipe last summer and its been a favorite since. The shrimp are spicy, the mayo creamy and zesty, bread crunchy, and lettuce fresh. I think I ate these for two weeks straight. Hope you like them as much as I do!

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Spicy Shrimp Sandwich with Chipotle Avocado Mayo
From Life Ambrosia

Serves 2

1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
2 teaspoons olive oil
1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
1 avocado, pitted and diced
1/2 cup mayonnaise
1 chipotle pepper
Juice of 1 lime
1/4 teaspoon kosher salt
2 french rolls
4 romaine lettuce leaves

Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.

Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.

Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.

Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

EAT.

Homemade Gyoza, Recipe

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Gyoza. Dumplings. Pot Stickers. What ever you want to call them I am obsessed. For years I relied on gyoza, broccoli and rice as my go to quick weeknight dinner. Filling, healthy and easy. Well, easy when you have an amazing Japanese grocery store down the street that sells frozen gyoza for cheap. Not so easy when said grocery store closes and the American supermarket variety just don’t stack up. So whats a girl to do but learn to make her own, from scratch, by the dozen and freeze them?

After having made homemade ravioli this didn’t seem very intimidating to me as the concept is pretty similar.

For the wrappers, you can find them in most supermarkets in the produce section (by the refrigerated salad dressings) but I made my own from La Fuji Mama’s recipe. I was having a hell of a time rolling out the little circles so I actually ended up rolling out (with my pasta machine) a thin sheet of the gyoza dough and then cutting out circles with a biscuit /cookie cutter, as she suggested. A little nontraditional but it worked really well for me! Fuji Mama has great step by step photos that I can’t reproduce so check out her site for the recipe!

Now for the filling, I used this recipe found on the Darling Baker’s website. I omitted the water chestnuts though as I wasn’t particularly interested in them. Delicious.

Shrimp Filling for Gyoza
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch

Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Once you have made your gyoza with the filling of your choice you can pan fry or steam them. I prefer the pan fried method of course…

Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

I love the gyoza dipping sauce from Whole Foods but any will work (or make your own)!

Homemade Oreos, Recipe

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Find me a man who doesn’t like Oreos and I will show you a man lacking a soul. Everyone loves Oreos. If you don’t, you should. Don’t be soulless.

A couple of weeks ago we hosted a company wide lunch for a colleague of mine who was leaving our Cambridge office to work remotely from her hometown in California. She makes up 50% of the most rocking kick ass events team out there so I wanted to be able to bring a little something homemade to the party. Cake wouldn’t work as that’s impossible to carry on the subway. Same with cupcakes. I threw around a bunch of other ideas – truffles, macarons, shortbread… but then I saw these homemade Oreos and had to try them. I doubled the batch to have enough for all 40+ people and had just enough leftover for a couple coworkers who missed the party the next day (as well as breakfast for myself). They are as close as one can come to an Oreo being homemade. The difference I would assume to be in the ingredients – you can pronounce all of mine.

I’ve posted the recipe for you below so go grab a glass of cold milk and start dunking.

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Homemade Oreos
From Smitten Kitchen

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg, Recipe

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You had me at Bacon Vinaigrette…

I was looking for a salad to make for a Saturday lunch and thought this was perfect. Indulgently rich and salty and yet it is a salad so it gives the impression of being healthy. Yes, sneaky deliciousness.

The bacon vinaigrette was delicious and everything worked really well together. The only thing I will do differently the next time is cook the bacon a little longer as, although it looked very cooked and brown while frying it, it got soft and a lighter in color once it had been made into a dressing. This is a keeper – how great would it be as part of a brunch?

I’ve posted the recipe below the photo for your pleasure!

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg
From the Tastespotting Blog

makes 4 salads (yeah right)

Ingredients
4 very large handfuls of baby spinach, washed and completely dried
1 large or 2 medium/small avocados, peeled and sliced
Bacon Vinaigrette (see below)
4 eggs, cooked sunny side up
salt and pepper to taste

Directions
In each salad bowl or plate, place a large handful of spinach. Divide and arrange avocado slices on one side, then fried egg. Drizzle generously with Bacon Vinaigrette and hit with fresh cracked black pepper.

Bacon Vinaigrette
makes about 1 cup

Ingredients
6-8 slices of bacon, chopped
1 tablespoon cooking oil (I used grapeseed)
1 clove garlic finely minced
1 shallot, finely minced
¼ cup apple cider vinegar
½ cup extra virgin olive oil
salt and pepper to taste (about ½ teaspoon each)

Directions
Heat cooking oil in a pan over medium heat. Add the chopped bacon and cook until cooked through but still soft, about 5-7 minutes. Add garlic and shallots and cook until garlic is fragrant (but doesn’t have to be cooked all the way through), about 2 minutes. Remove the pan from heat and drain off as much of the bacon grease as you can.

Pour the cooked bacon, garlic and shallots in a bowl. Whisk in vinegar and olive oil. Season to taste with salt and pepper.

Green Monster Smoothie, Recipe

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Its Monday and you ate like crap all weekend. What do you do now? Make a Green Monster Smoothie! Ok, it doesn’t reverse all the weekend damage you’ve done but it sure makes me feel like I’m doing my body some good.

I don’t know about you guys but I definitely have weeks where it seems as though I have eaten every meal out and consumed more bottles of wine than any one person should. I have a few go-to “recovery” meals I try to stick to after a period like this to try to avoid packing on the lbs. This one, although hard to call a meal, is now a part of that rotation.

I wasn’t sure about this smoothie when I first read through the ingredients list but decided to give it a whirl and, boy, am I glad I did. I was afraid I wouldn’t feel full or satisfied with just this but having had a healthy, filling lunch this did the trick for dinner. I even skipped my usual oreos and milk dessert without feeling deprived.

I’d love to take this into work for lunch some days if anyone has any suggestions on how to keep it tasting like a smoothie hours later!

 

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Green Monster Spinach Smoothie
Adapted from Iowa Girl Eats

Ingredients:
1 frozen sliced banana
1 Tablespoon creamy peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup low fat milk
3 cups baby spinach

Directions: Combine all ingredients in a blender and blend until smooth.

Serves 1. Nutritional stats: 350 calories, 10g fiber, 21g protein

Pistachio Chocolate Chip Cookies, Recipe

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A couple weeks ago I dragged my dad (well, technically he drove me) to Costco when he was in town as I wanted to buy some pistachios to make Pistachio French Macarons from a recipe my friend Louise has given me. I bought a ginormous bag of these pistachios and then, of course, never made the french macarons. Instead I was just making my way through the bag one handful at a time. Enough was enough, I had to make something with them. Not having the patience to make french macarons I decided some quick and easy cookies would have to do.

I found this recipe for Pistachio Chocolate Chip Cookies and since I had all the ingredients already decided to whip up a batch. The recipe promises to be quick and tasty, and they were both. The one warning I would give you if you are going to follow the original recipe is that it calls for a tablespoon of vanilla extract which is A LOT. I was going to comment on her post to ask if that was a typo but comments were closed (why? no idea) so I had to wing it. It had to be a mistake so I went with a teaspoon instead of a tablespoon, thank goodness. These cookies are plenty sweet as are that I bet they would be ruined with 3 times the vanilla. Yikes.

Anyways, I’m glad I finally got to use up some of my pistachios and this was a great way to do so. Now if I can only stop eating handfuls of cookies…

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Pistachio Chocolate Chip Cookies
Adapted from Felicia Sullivan

INGREDIENTS:
2 cups unbleached, all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup cane (white) sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups semisweet chocolate chips
1/3 cup chopped pistachios (unsalted, not the red variety)

DIRECTIONS
Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

In a large bowl, sift together the flour, baking soda and salt and set aside. In a medium bowl, whisk together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk into the wet mixture until light and creamy. Mix the wet ingredients into the dry ingredients until just blended. With a wooden spoon, stir in the chocolate chips and pistachios. Drop a tablespoon of dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake cookies for 10 to 12 minutes in the preheated oven, or until the edges are lightly toasted. As you may size your cookies differently, I would advise you to keep checking, as no one wants a crumbly mess of a cookie. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Try not to eat all the cookies before taking them into work to unload.

Fettuccine with Prosciutto and Orange, Recipe

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Back in December I posted about this Linguine with Prosciutto and Orange recipe I made. It was before I had my fancy new iPhone with flash so my photos were extra terrible but as the dish is extra delicious I had to remake it so here’s an updated photo (and recipe is re-posted below for you)! I love this recipe, its so easy, quick, and requires so few ingredients and tools. Its a great weeknight meal  as well as special enough to share.

Obviously, you can make it with whatever pasta you would like but I prefer a fettuccine or linguine myself. Buon appetito!

Linguine with Prosciutto and Orange

12 oz linguine (or tagliatelle or fettuccine)
1.5 tbsp unsalted butter
2 oz thinly sliced prosciutto, torn into small pieces
zest and juice of one orange
1/2 cup heavy whipping cream
1/4 cup grated Parmesan

Cook pasta according to directions, drain about 1 minute before al dente. Reserve 1/4cup of the cooking water.

Melt butter in a large skillet over medium high heat. Add prosciutto, saute until browned, about 3 minutes. Add reserved pasta water, orange juice, half of zest, and cream. Bring to a boil. Add pasta, cook stirring until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper (taste first, the cheese and prosciutto already make it very salty – I didn’t need to add any). Stir in cheese, serve and garnish with remaining zest.