I have been cooking, but it has been tough to blog with a 4-month-old baby and a full-time job so I have a bit of a backlog of recipes to write up. Here is a delicious chicken recipe that both you and the kids will …
Tag: Food & Wine
I thought something with a little heat might encourage Baby O to enter the world. Since it is Cinco de Mayo, I turned to Mexico for inspiration. These chipotle shrimp tostadas looked very tasty and relatively easy to throw together. I made a few additions …
This is the perfect spring dessert! The cake is so fluffy and moist — thanks to the milk and whipped egg whites. And, it is filled with wonderful sweetness from the brown sugar and some tartness from the lemon.
Not many suggestions to improve this recipe! I did have to cook the cake for a full 10 minutes longer than the recipe called for but I made no other changes. And, I used regular lemons because the store didn’t have Meyer lemons. Meyer lemons would be a bit sweeter.
When you are whipping the egg whites, make sure to use a clean stainless steel bowl. Any grease in the bowl can impact forming the stiff peaks. Also, use room temperature egg whites. Cream of tartar, as called for in the recipe, provides some acidity and ensures that the egg whites bind together.
You can use the cake recipe as a base and substitute your favorite fruit. Next time I might try pineapple! Judging from how many slices Tim had, I think he’d be excited to try another flavor!
Lemon Upside-Down Cake
Food & Wine
- 1 1/2 sticks unsalted butter, softened
- 3/4 cup plus 2 tablespoons light brown sugar
- 2 thin-skinned lemons, sliced paper-thin crosswise, seeds discarded
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- 3/4 cup whole milk
- 1/4 teaspoon cream of tartar
- Sweetened whipped cream, for serving
Preheat the oven to 350°. Set a 9-inch nonstick cake pan over moderate heat. Add 4 tablespoons of the butter and when it is melted, stir in the brown sugar until dissolved, about 1 minute. Remove from the heat. Arrange the lemon slices in the melted brown sugar.
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.
In a stainless steel bowl, beat the egg whites with the cream of tartar at high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.
I love roasted vegetables! Here is a very easy roasted broccoli and cauliflower recipe perfect for a weeknight meal. The garlic and red pepper flakes give the veggies a little something extra. Roasted Broccoli & Cauliflower with Garlic and Chile Adapted from Everyday Food, March …
I made this recipe the other week and thought it would be a good recipe for the week after Thanksgiving since everyone has probably eaten too much turkey and might want a meat-free meal. The bread pudding was very easy to make and was tasty. …
The fall chill in the air has me on a bit of a comfort food kick. Tonight I was thinking mac ‘n’ cheese but homemade macaroni and cheese on a weeknight is just too much work. While this recipe lacks the creaminess and cheesiness of traditional mac n’ cheese, it satisfied my craving.
The dish has great flavor from the garlic, proscuitto, and parmesan. The garlic cream just coats the pasta and does not make the dish overly creamy. We loved the crunch the broiler imparted on the dish.
If you don’t like cauliflower you could easily substitute broccoli. Might be a good way to sneak some veggies for the kids.
Overall this is a keeper!
Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
Food & Wine
- 3 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 cup heavy cream
- Kosher salt and freshly ground pepper
- 3/4 pound rigatoni
- One 1 3/4-pound head of cauliflower, cut into 1-inch florets
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.
Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.
This recipe takes some time but it is definitely worth it. If you are looking for a quicker version, take a look at my Mediterranean Fish Stew. But the broths don’t compare — there is a wonderful richness from the slow cooking of the broth in the Tuscan Seafood Stew.
There are many steps to cooking the broth in this recipe– cooking the vegetables and squid in olive oil and some spices, adding 2 cups of wine and cooking until the wine is evaporated, then adding the tomato puree and cooking for another 40 minutes until very thick. Finally you add the clam broth and water as well as the shellfish. Only in the last two minutes do you add the fish.
Feel free to make this stew your own by increasing the seafood you love and omitting anything you don’t like. We were a bit light on squid because the store was nearly out.
I toasted a garlic ciabatta for dipping. Bread is A MUST!! The broth was so flavorful and all of the seafood was perfectly cooked. This was a great meal for a stormy Saturday night!
Tuscan Seafood Stew
Food & Wine
1/2 cup extra-virgin olive oil, plus more for drizzling
1 fennel bulb, cored and finely chopped
2 celery ribs, finely chopped
1 white onion, finely chopped
1 tablespoon dried oregano (preferably Sicilian)
Pinch of crushed red pepper
1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
2 cups dry white wine
One 28-ounce can tomato puree
2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
Salt and freshly ground black pepper
2 cups water
1 cup bottled clam broth
12 ounces mussels, scrubbed
12 ounces littleneck clams, scrubbed
12 ounces shelled and deveined large shrimp
12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
2 tablespoons finely chopped flat-leaf parsley
In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil. Add the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.
Stir in the wine and bring to a boil over moderately high heat. Cook until evaporated, about 20 minutes. Stir in the tomato puree and strips of lemon zest. Season with salt and pepper and cook over very low heat, stirring occasionally, until very thick, about 40 minutes.
Add the water and clam broth and bring to a boil. Remove and discard the lemon zest. Season the broth with salt and pepper. Add the mussels, clams and shrimp, cover and cook until most of the shells have opened, about 5 minutes. Add the striped bass and cook until opaque, about 2 minutes longer.
In a small bowl, combine the parsley with the grated lemon zest. Spoon the stew into deep bowls and sprinkle with the gremolata. Drizzle with olive oil and serve.
The recipe can be prepared through Step 2 and refrigerated overnight. Reheat before proceeding.
BEWARE…THIS RECIPE IS FOR SPICY FOOD LOVERS ONLY! It was a stormy afternoon and evening in the Berkshires so I thought some Mexican food would bring a little brightness to the day! Last time we were in Mexico, the hotel we stayed at had delicious …