A little update on Yummy Pesto

Posted on June 21, 2012 | Leave a comment

I originally posted this recipe for Pesto last May.(under Yummy Pesto 05/28/11)  It is my friend Susan’s recipe which I have happily added to my summer repertoire. Yesterday,  I went food shopping and bought all the ingredients for the Pesto when I realized that I forgot to buy pignolli nuts. So after scouring the pantry, I decided to try it with walnuts! It was perfect. So just a little note on this delicious recipe, I wouldn’t leave out the nuts because you would lose that nutty flavor  which I love so much. It didn’t really change the flavor all that much and it was just as perfect as ever. So grab some of that beautiful basil growing all over now and make this easy , perfect pesto.

Using my frozen pesto I marinated some thin chicken breasts and grilled them. They were awesome. served last night with fresh tomato pasta. You don’t only have to use pesto with pasta. It’s also delicious as a spread .

*I froze the leftover pesto in a plastic container with a thin coating of olive oil on top

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Chocolate Chip Cookies

Posted on June 16, 2012 | 1 comment

Silpat

These are my go to chocolate chip cookies . I make these because I almost always have all of the ingredients on hand. I keep sticks of salted butter in the freezer just for these.  These are your basic chocolate chip cookie, I would say they are more crispy than soft. Unlike my other chocolate chip cookies  (cookies and milk which was published back on Feb. 28 ) which are very very crispy made with vegetable oil and super fine sugar.  These are an old fashioned chocolate chip cookie and if you don’t have dark brown sugar use light brown sugar . I think they’re meant to be made with dark brown sugar but sometimes I only have light brown sugar in the house so it will have to do. If you’re going out shopping for ingredients buy the dark brown sugar. Enjoy with coffee, tea or my favorite  a cold glass of milk. I didn’t make with nuts this time  but you can add some chopped walnuts if you’d like . If cookies spread into one another, while warm cut and when they cool just seperate . Perfect for freezing, I just put them in a freezer bag, and they defrost super fast.

Ingredients: 

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt ( regular table )

1 cup Salted butter ( yep salted butter as per recipe) softened

3/4 cup sugar

3/4 cup firmly packed dark brown sugar or light brown sugar if no dark brown sugar on hand

1 teaspoon water

1 teaspoon vanilla

2 large eggs ( always bake with eggs at room temperature unless it specifies otherwise)

2 cups semisweet chocolate chips

*1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Grease 2 cookie sheets or use Silpat

In a large bowl, stir together the flour, baking soda and salt. (you don’t have to sift)

In another large bowl ( I used electric mixer) cream the butter and sugars. Add water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly ( don’t over mix the dough) just till combined

Drop the cookies 2 inches apart onto the prepared cookie sheets, I used a tablespoon measuring spoon to get the size I wanted.

Bake them for 13 minutes or until the edges and centers are brown. Remove the cookies to a rack to cool. I baked for 13 minutes and they were just right.

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Blackberry Clafouti (Blackberry Cake)–Simple and Easy to make

Posted on June 13, 2012 | 1 comment

I made this cake because I love blackberries and I had all the ingredients in my house. If you like blackberries, this is a light cake which will be perfect for dessert and not too heavy at all.  Clafouti is actually french for a cake made with cherries. If it’s made with blackberries or other berries it is called a Flaugnarde, which sounds super fancy and difficult to make and this is anything but that so we’ll just call it Clafouti! We aren’t going to get too technical here and I hope I don’t offend the French chefs out there. This is pretty much the same as the cherry Clafouti which I plan on baking soon and will post that once I’ve cooked that, but we have to wait for the cherries to be super ripe.  This cake is so very easy to make, requires no fancy equipment, and you can whisk ingredients in one bowl. Just use a pie baking dish to bake in. I had a glass dish and am happy that I did, because I could see the blackberries in the cake. This cake would be a most amazing breakfast type of cake–not too thick, but sort of like a blackberry muffin flattened out. Blackberries are so plump and delicious right now, you gotta cook this as soon as possible.

*In order for the blackberries not to sink in cake, I made sure they were dry after rinsing and then I put in a bowl with some flour and coated the berries in flour before adding them , not too heavily floured just a dusting.  It came out perfectly. I have made it where I forgot to dust with flour and they did sink. It didn’t look as pretty but it tasted just fine.

Ingredients: 

1 stick unsalted butter

1 cup sugar plus 1/4 cup of sugar for top of cake

1 cup Self-Rising Flour  Presto), sifted

1 cup whole milk

2 cups blackberries, fresh or frozen (I used fresh)

* A little extra flour for dusting the blackberries before baking with them (see note)

Directions:

Preheat oven to 350 degrees. I sprayed the baking dish with baking spray but you can also butter it.

Rinse and pat dry the blackberries. Melt the butter in microwave. Pour 1 cup sugar and flour into a mixing bowl. Slowly whisk in the milk and mix well. Then pour in the melted butter and whisk it all together well.

Dust blackberries with a little bit of flour and mix well. Pour the batter into the prepared baking dish. Sprinkle blackberries over the top of the batter, distributing evenly.  Sprinkle 1/4 cup sugar over the top.

Bake in the oven at 350 degrees for about 1 hour or until golden.  Yum!

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Asparagus with Arugula and Parmesan – Done Simply Raw

Posted on June 10, 2012 | Leave a comment

As you know, I am slightly in love with asparagus. Before the asparagus season ends, I highly recommend this salad. Once the early season goes, you can grill it, you can roast it,  you can douse it in dressings. But in this salad it’s used raw which is really ideal when the asparagus is sweet and fresh. Check out your local green market, and ask where the asparagus is from. I was able to obtain this asparagus at a local market which carried Long Island asparagus, and it was delicious.  Through most of the winter, asparagus comes from Peru; and there’s a lot of early spring asparagus from Mexico and Southern California. The green markets will have regional produce and it’s worth the trip. Just saying… If you don’t buy it at the market, that’s alright too–all asparagus is pretty decent now.  Enjoy this recipe. It couldn’t be simpler.

Ingredients:

1/2 lb. medium or large asparagus

2 tablespoons freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

nice sized bunch of arugula ( 6 – 8 oz) use as much or as little as you like

Chunk of parmesan cheese for shaving (with a vegetable peeler)

Directions:

Snap off and discard the tough ends of the asparagus. If you have a mandolin, a sharp vegetable peeler or thin bladed knife, use one of those tools to slice the asparagus as thinly as possible, like paper-thin ribbons. If you prefer, you can slice diagonally; just try to get the pieces as thin as possible, because you are not cooking them. So it’s all about thin slices. I used a vegetable peeler.

In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper.

Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with some of the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.

With a vegetable peeler, shave thin curls of Parmesan over the salad.

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Espresso Brownies from ICE Class

Posted on June 8, 2012 | Leave a comment

These brownies are very moist with a hint of espresso flavor–the perfect ending to any meal. This recipe comes from my Cookies Unlimited class at ICE (Institute of Culinary Education) in NYC. I thought these brownies came out great. Our chef/teacher, Victoria, said that if we wanted, we could double the recipe and get a higher brownie. I made it as is and it was delicious. I cut them into small little pieces because these are super rich and a little goes a long way. I don’t think I would double this recipe. Maybe I’d make 2 batches but prefer it baked this way .  It is super gooey and super dense with a coffee flavor from the espresso powder. These brownies stand out from any other brownie I’ve ever made. Enjoy! Also, if you’d like, you can add 1 cup of chopped walnuts…totally up to you.

Ingredients: 

Use a 9 x 13 inch pan (will yield approx . 24 2-inch brownies)

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate

4 large eggs

2 tablespoons instant espresso powder (I used Medaglia d’Oro, which is available almost everywhere)

1/2 teaspoon salt (regular table salt)

1 teaspoon vanilla extract

2 cups sugar

1 cup all-purpose flour

*1 cup chopped walnuts

Directions:

I learned a little trick here: first spray your pan with Pam cooking spray, then cut parchment paper to fit your pan and place it in there. Next, turn over parchment paper and the side up is nicely greased! Great trick for baking.

Preheat oven to 350 degrees and set rack in the middle of the oven.

Melt the butter in a saucepan over medium heat. Off the heat, add the chocolate. Let stand 2 minutes, then whisk smooth. If the chocolate has not all melted by this time, return the pan to very low heat and stir constantly until it melts.

In a large bowl, whisk the eggs with the espresso powder, salt and vanilla, just until mixed. Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture. Switch to a rubber spatula and fold in the flour.

Scrape the batter into the prepared pan and smooth the top with an offset spatula (worth buying). Bake for about 30 to 35 minutes, or until a toothpick or cake tester comes out clean. Cool completely before cutting. To really make the brownies easier to cut, allow them to solidify completely then refrigerate in the pan overnight.

When you are ready to take them out, transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper from the brownies, then pull away paper. Cut brownies into 2 inch squares (you can actually use a ruler to mark for precision). As you can tell from the photo, we didn’t have time to refrigerate brownies and so cutting was not so great. The next time I make these, I would definitely refrigerate overnight before attempting to cut.

The brownies will keep in a plastic container for several days. For longer, freeze in cellophane.

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Cooking Class at ICE: Cookies Unlimited

Posted on June 7, 2012 | Leave a comment

Lots of Cookies!

This past Sunday I took another wonderful class at ICE (Institute of Culinary Education) in NYC. It really is such a wonderful experience–you meet new people, learn new things and just have a wonderful day. This time it was a cookie class, a lot of cookies class! I personally baked 3 recipes: a brownie, a lemon cookie, and a pecan cookie. I will post all those recipes. There were 12 cookies in all–10 sweet recipes and 2 savory. It was a most enjoyable experience and I can’t recommend it

enough. Go with a friend or go alone. I always go alone and I am perfectly fine with it. Obviously in NYC there are tons of classes in so many different venues, so go for it and check them out. The recipes that I  post from this class will be noted as such: espresso brownies, Palm Beach lemon cookies, and brown-edged pecan wafers (which were cookies, but called wafers). The brownies were awesome–very rich and moist. Look for recipes coming soon.

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Cold Asparagus Soup

Posted on June 5, 2012 | 1 comment

I am still super obsessed with local beautiful sweet asparagus. I found Long Island asparagus today and bought a bunch of it. Joel is away for a few so no problem making it and having to think of something else to make for him. I am planning on enjoying this soup in the fridge for a few days. Super easy, I saw Mark Bittman (love) on the Today show a few weeks ago and saved the recipe for local asparagus. Am psyched and this recipe is super healthy , low-fat and super super easy to make. It literally took no time at all. The cooling down takes some time but I don’t see the harm in eating it before it really chills out do you? Hope you’ll check out some local produce and get the asparagus while the getting is good. I mean you can make this all year round, but its super delish now. I actually ate it while it was still warm with the fresh lemon juice and drizzle of olive oil you can taste the asparagus, and it was just divine.

Ingredients: 

4 cups chicken or vegetable broth

Salt and Freshly ground black pepper

app. 1 1/2 lbs. chopped asparagus (medium size spears, not too fat) I snap off bottoms

1 large peeled and cubed potato

fresh lemon juice for garnish

* if you’d like drizzle a little olive oil for garnish as well

some warm crusty bread was awesome with this with a little hard cheese! just saying……

Directions:

Bring the stock to a boil in a large pot over medium high heat. Add the chopped asparagus and cubed potato, and turn the heat to low so the mixture bubbles gently for about 25 minutes. Cook until vegetables are tender. I added Kosher Salt and Freshly Ground Black Pepper at the point the vegetables went in, I tasted it after 25 minutes and added some more. Add what you like.

Remove from heat when veggies are soft, I also added another 2 cups of water at this point because a lot of the water steamed out, you’ll have to play that by ear. You don’t want it super thick and you don’t want it super thin, somewhere in the mid range is perfect, you can always add more water, so add slowly.  I used immersion blender when it cooled off  , I didn’t  strain it at all, I liked the way the tiny pieces tasted it in it.  Refrigerate to cool. Garnish with a squirt of fresh lemon juice and you can drizzle in a little olive oil if you’d like.

*serves 4 – 6 depending on size of servings

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Cooking Class at ICE ( cookies unlimited)

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Posted on June 3, 2012 in cookies, Cooking

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Spicy Stir-Fried Asparagus with or without chicken/shrimp

Posted on June 1, 2012 | 1 comment

This recipe caught my eye in the NY Times cooking section . The spicy part was what intrigued me the most. I usually make stir fry with a variety of ingredients and use sesame oil. This recipe calls for vegetable oil, and I  just used 2  tablespoons.  You may need to add a little more oil, so add as needed. I made this with just asparagus and brown rice, and chicken. It would be great with shrimp as well. I highly recommend it both ways, and now that the asparagus is so sweet it’s the best time. I have to admit I used a lot of seeds from the jalapeno and it was kick ass, you can remove most of the seeds of the jalapeno and just chop up the pepper, or any other fresh hot chile ( serrano). If you don’t like it spicy , omit the pepper all together and add whatever other ingredients you would like. This meal came together very quickly. We both enjoyed, although Joel didn’t touch the asparagus . I also sprinkled chopped fresh cilantro in mine, I love cilantro. The flavors of the ginger , garlic, jalapeno and cilantro were divine.

*if you want to keep it vegetarian ( vegan) omit the chicken and you’ll only need 1 tablespoon of oil

Ingredients:

1 lb. of asparagus (medium asparagus is fine), cut into pieces . I cut each piece into thirds. About 2 inches long.

2 tablespoons vegetable oil, divided (one for asparagus and one for chicken should be sufficient)

1 lb. chicken breasts (appr
ox. 2 pieces and I cut them up into small pieces)

Kosher salt and freshly ground black pepper

1 tablespoon grated fresh ginger

1 clove garlic minced

1 Serrano or other fresh hot chile, finely chopped. (Rule of thumb with peppers: the less seeds the less hot, so remove the seeds if you don’t like spicy or you can also just omit the pepper altogether. If you do that, use rubber gloves when handling peppers, and don’t touch your eyes or nose or anything until you wash your hands, and or remove gloves.) I used jalapeno, easy to get a hold of but any hot fresh pepper will do.

*if you’d like you can add fresh chopped cilantro, basil. I used cilantro because I love it. This is totally discretionary. I love cilantro

Directions:

Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths. (Do that after you’ve sliced asparagus in half lengthwise.) After you cut up the chicken, place in a bowl or on a plate, salt liberally, then add pepper to your taste.

Next, in a wok or cast iron skillet (or any skillet you have on hand), heat one tablespoon of oil until very hot, add the chicken and cook until chicken browns up nicely (should be about 5 minutes total). I then remove the chicken, place in a clean bowl and cover with aluminum foil. Make sure you have enough oil, if need be, add more. Then add the asparagus, season generously with salt and pepper and stir well. (Make sure your vent is on or your smoke detector will go off.) Make sure the asparagus is well coated and glistening with oil. Cook over high heat for about 1 minute. You want the asparagus bright green. Add the garlic, ginger, chile and chicken and stir fry to heat the chicken thoroughly (probably about a minute or two).

* If you’re adding shrimp, cook it first (like the chicken), then just follow the same directions. Shrimp will probably take a little longer depending on the size of the shrimp.

If you want to add herbs, add them right before serving. Place over rice or just plate it up. Very tasty for sure.

*this will serve 2 – 3

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Summer Sangria on the Light Side

Posted on May 28, 2012 | 1 comment

Michele’s Table

Corn on the Cob

This is a light cool drink for when the weather turns warm. Sangria and Summer!  Perfect to make for a large crowd, easy as could be and light because it’s made with sugar free Lemonade . I remember making Sangria and it was messy and required a lot of different ingredients plus a lot of sugar. My friend Carol has been making this for years and I have called upon her many times to re-create this Sangria. It can be made with white or red wine. It makes 2 quarts without ice, so that goes a long way . You can cut up whatever fruit you like , peaches are beautiful , oranges, apples, pears, strawberries whatever you like. I like to make the Sangria in the afternoon just so the fruit gets the full  flavor of the wine and marinates for at least a few hours. It’s not critical though. I think you’ll like this one. Again, thanks Carol so much for sharing and promise I won’t annoy you anymore now that I have it written down . The pictures here are from a bbq we went to at our friend’s house and it was just beautiful and the food was awesome, Michele made my Summer Crisp, and Kerri’s Krunchy Salad! not to mention all the other wonderful food she made, she always does an amazing job!

Kerri’s Crunchy Salad done Michele’s way

It was a great night and thanks again Bob and Michele.

Ingredients: 

1 Bottle Wine Red or White ( I used Pinot Grigio but you can use whatever you like or have) I wouldn’t use a very expensive bottle for this.

1 Bottle Club Soda ( not the very large bottle ) 1 quart bottle

Fruit of your choice , peaches , pears, oranges, nectarines, apricots, apples ,etc. I slice into thin slices which are easy to eat . Slice them up and eyeball it. Whatever you like, I used peaches, apricots, apples and oranges .

1 packet Sugar Free Wylers or Crystal Light Lemonade , I use Yellow Lemonade for White Wine and Pink Lemonade for Red Wine

You’ll need a 2 quart pitcher, I use a nice glass pitcher . It can be kept for a while in fridge in a plastic 2 quart container. Sometimes for a very large gathering I make an extra one and keep in refrigerator without the fruit, just as a back up.

Directions:

Cut up fruit into slices/pieces for Sangria. I take a 2 quart pitcher pour in the bottle of wine, put in the packet of Wylers or Crystal Light, add the Club soda almost up to the top of the container or pitcher leaving room for fruit, so you may not need whole bottle . Add fruit and Stir, I usually add the rest of the club soda after fruit goes in . Put in refrigerator and let flavors meld together for a few hours and get cold. Serve in glasses with ice, you can add additional fruit like raspberries at the time you serve. It’s delicious , refreshing, low in calories and did I mention super easy???

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