This is an easy great tasting dressing. It's terrific with a crudite, poached shrimp, or over butter lettuce.
1/2 C. mayonnaise
1/3 C. buttermilk
1/4 C. chopped fresh chives
1/4 C. coarsely chopped flat-leaf parsley
1 Tbsp. chopped fresh tarragon
1 Tbsp. fresh lemon juice
2 anchovy fillets, drained and chopped
1 chopped garlic clove
Put all of the ingredients in a processor and puree until smooth. Season with kosher salt and freshly ground black pepper. Can be made 2 hours ahead and chilled.
Saturday, April 14, 2012
Sunday, April 8, 2012
Caramel Apple Crisp
Without a doubt, this is my favorite dessert. Add a scoop of vanilla ice cream on top and it's perfection! Easy to make and always a crowd favorite.
Topping:
1 C. Flour
6 Tbsp. sugar
3/4 stick cold unsalted butter, cut into pieces
1/4 tsp. salt
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/2 C. almonds
Filling:
2/3 C. sugar
1/4C. unsweetened apple juice
3 Tbsp. cold unsalted butter, cut into small pieces
Pinch of salt
4# Gala apples, peeled, cored, and cut into 1" thick slices
Preheat oven to 375 degrees F, rack in middle. Butter 2 quart baking dish.
For the topping:
Pulse togehter, flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.
Set aside 1/4C. for filling and transfer remaining topping to a bowl. Stir in almonds.
For the filling:
Cook sugar in a dry 2-quart heavy saucepan over medium heat, undisturbed, until it begins to melt.
Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.
Remove from the heat and carefully add apple juice, butter, and salt (caramel will harden and stem vigorously). Cook over low heat, stirring until caramel is dissolved.
Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish.
Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.
Bake until apples are tender and top is golden and crisp, about an hour. Cool to warm or room temperature.
Serve with a scoop of vanilla ice cream and Enjoy!
Topping:
1 C. Flour
6 Tbsp. sugar
3/4 stick cold unsalted butter, cut into pieces
1/4 tsp. salt
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/2 C. almonds
Filling:
2/3 C. sugar
1/4C. unsweetened apple juice
3 Tbsp. cold unsalted butter, cut into small pieces
Pinch of salt
4# Gala apples, peeled, cored, and cut into 1" thick slices
Preheat oven to 375 degrees F, rack in middle. Butter 2 quart baking dish.
For the topping:
Pulse togehter, flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.
Set aside 1/4C. for filling and transfer remaining topping to a bowl. Stir in almonds.
For the filling:
Cook sugar in a dry 2-quart heavy saucepan over medium heat, undisturbed, until it begins to melt.
Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.
Remove from the heat and carefully add apple juice, butter, and salt (caramel will harden and stem vigorously). Cook over low heat, stirring until caramel is dissolved.
Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish.
Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.
Bake until apples are tender and top is golden and crisp, about an hour. Cool to warm or room temperature.
Serve with a scoop of vanilla ice cream and Enjoy!
Weekly Menu- April 7th - April 13th
Saturday- Dinner with Friends
Wednesday-
Chopped Salad with Ribeye Steak, Gorgonzola Vinaigrette
Thursday-
"Clean out the Frig Night"
Friday-
Dinner out
Warm Spinach and Artichoke Dip
Kona Rib Eye Steaks
Green Onion Mashed Potatoes
Baby Asparagus with Warm Shallot Vinaigrette
Arugula Salad with Creamy Honey-Dijon Dressing,
Chopped Egg and Parmesan
Crème Brulee with Butter Crisp Wafers
Sunday- Easter Dinner/ Masters Celebration
Crab Salad with Mint and Chile Crostini
Roasted Rack of Lamb with a Cabernet Shallot Demi
Daulphinoise Potatoes
Oven Roasted Brussel Sprouts with Bacon and Shallots
Warm Apple Crisp with Cinnamon Ice Cream
Monday-
Roasted Vegetable Lasagna
Baby Greens Salad, Shallot vinaigrette
Tuesday-
White Bean and Turkey Cassoulet
Baby Green Beans with Roasted Garlic
Wednesday-
Chopped Salad with Ribeye Steak, Gorgonzola Vinaigrette
Thursday-
"Clean out the Frig Night"
Friday-
Dinner out
Saturday, April 7, 2012
Baby Arugula Salad with Creamy Honey-Dijon Dressing
This salad is one of my favorites. It just says "spring has arrived" to me. It works really great with asparagus as well. I sometimes add a measure of lemon zest to this just to bump it up.
Dressing:
1/4 C. White wine vinegar
1/2 lemon, juiced
1 Tbsp. minced shallot
2 Tbsp. Honey
1 Tbsp. Dijon mustard
1/3 C. Olive oil
1-2 Tbsp. Mayonnaise
water (to thin to desired consistency)
kosher salt and fresh cracked black pepper, to taste
Combine all ingredients in a 2 C. measuring cup and mix with a wand burr mixer. Correct seasoning with salt and pepper. Adjust consistency with water.
Salad:
4 C. arugula, washed and spun dry
2 hard boiled eggs, chopped finely
1/4 red onion, sliced very thinly
1/2 C. chickpeas
3/4 C. grape tomatoes
Shaved Parmesan cheese, to taste
Mix all ingredients in a large bowl and toss with dressing. Top with extra cheese and fresh cracked black pepper, serve and Enjoy!!
Dressing:
1/4 C. White wine vinegar
1/2 lemon, juiced
1 Tbsp. minced shallot
2 Tbsp. Honey
1 Tbsp. Dijon mustard
1/3 C. Olive oil
1-2 Tbsp. Mayonnaise
water (to thin to desired consistency)
kosher salt and fresh cracked black pepper, to taste
Combine all ingredients in a 2 C. measuring cup and mix with a wand burr mixer. Correct seasoning with salt and pepper. Adjust consistency with water.
Salad:
4 C. arugula, washed and spun dry
2 hard boiled eggs, chopped finely
1/4 red onion, sliced very thinly
1/2 C. chickpeas
3/4 C. grape tomatoes
Shaved Parmesan cheese, to taste
Mix all ingredients in a large bowl and toss with dressing. Top with extra cheese and fresh cracked black pepper, serve and Enjoy!!
Sunday, April 1, 2012
Shrimp Curry with English Peas
2 Tbsp. Flour
1# large Shrimp, peeled and deveined
4 Tbsp. vegetable oil
1 large onion, cut into 1-2" pieces
1 tsp. cumin seeds
2 Tbsp. minced, peeled fresh ginger
3 cloves garlic, minced
2 tsp. ground coriander
1 serrano chile, minced with seeds
1 28-oz. can crushed tomatoes with added puree
1/2 C. water
1 tsp. turmeric
1 1/2 C. shelled fresh peas, can substitute frozen if you can't find fresh
1 tsp. garam masala*
1/2 C. chopped cilantro
Steamed basmati rice
*if you can't find this spice mixture, here's how to make your own: In a bowl, combine 1 1/2 Tbsp. of coriander, cardamon, and ground pepper. To that add 1 Tbsp. ground cumin, 1 tsp. cinnamon, and 1/2 tsp ground clove and nutmeg.
Place onion pieces in processor, using pulse setting, chop finely, but not watery. In a large heavy skillet heat 2 Tbsp oil over medium high heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onions and cook until beginning to brown, about 10 minutes. Add ginger, garlic, coriander, and chiles; stir 1 minute. Add crushed tomatoes, water and turmeric and bring to a simmer. Reduce heat to medium-low, cover and cook until mixture has thickened slightly and flavors marry, about 15 minutes.
While curry is cooking; place another large skillet over medium-high heat. Add remainder of oil and heat to shimmering. Place shrimp in a bowl and season with salt and pepper. Dust shrimp with flour, shaking off the excess. Flash-fry the shrimp in the hot skillet until all sides are golden and shrimp is just cooked, about 3-4 minutes. Remove from skillet and reserve warm on a plate with paper towel to drain excess oil.
Once curry has thickened; add peas and shrimp, gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender, folding occasionally, about 5 minutes. Fold in gram masala and cilantro. Correct seasoning with salt and pepper. Serve with steamed basmati rice and Enjoy!
1# large Shrimp, peeled and deveined
4 Tbsp. vegetable oil
1 large onion, cut into 1-2" pieces
1 tsp. cumin seeds
2 Tbsp. minced, peeled fresh ginger
3 cloves garlic, minced
2 tsp. ground coriander
1 serrano chile, minced with seeds
1 28-oz. can crushed tomatoes with added puree
1/2 C. water
1 tsp. turmeric
1 1/2 C. shelled fresh peas, can substitute frozen if you can't find fresh
1 tsp. garam masala*
1/2 C. chopped cilantro
Steamed basmati rice
*if you can't find this spice mixture, here's how to make your own: In a bowl, combine 1 1/2 Tbsp. of coriander, cardamon, and ground pepper. To that add 1 Tbsp. ground cumin, 1 tsp. cinnamon, and 1/2 tsp ground clove and nutmeg.
Place onion pieces in processor, using pulse setting, chop finely, but not watery. In a large heavy skillet heat 2 Tbsp oil over medium high heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onions and cook until beginning to brown, about 10 minutes. Add ginger, garlic, coriander, and chiles; stir 1 minute. Add crushed tomatoes, water and turmeric and bring to a simmer. Reduce heat to medium-low, cover and cook until mixture has thickened slightly and flavors marry, about 15 minutes.
While curry is cooking; place another large skillet over medium-high heat. Add remainder of oil and heat to shimmering. Place shrimp in a bowl and season with salt and pepper. Dust shrimp with flour, shaking off the excess. Flash-fry the shrimp in the hot skillet until all sides are golden and shrimp is just cooked, about 3-4 minutes. Remove from skillet and reserve warm on a plate with paper towel to drain excess oil.
Once curry has thickened; add peas and shrimp, gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender, folding occasionally, about 5 minutes. Fold in gram masala and cilantro. Correct seasoning with salt and pepper. Serve with steamed basmati rice and Enjoy!
Saturday, March 31, 2012
Weekly Menu: Mar. 31st - Apr. 6th
Saturday-
Shrimp Curry with English Peas
Basmati Rice
Spicy Eggplant
Sunday-
Lasagna with Asparagus, Leeks, and Morels
Baby Greens Salad with Honey-Lemon Vinaigrette
Monday-
Buffalo Chicken with Wilted Spinach and Shallots
Fingerling Potatoes with Sea Salt and Cracked Black Pepper
Chopped Celery and Tomato Salad with Gorgonzola Vinaigrette
Tuesday-
Korean Rice Bowl with Tofu, Asparagus, and Fried Egg
Steamed Rice with Spring Onions
Wednesday-
"Smorgasbord Night"
Thursday-
"Opening Day- GO TIGERS!!" - Dinner at the Game
Friday-
Passover Seder - Dinner at Friend's house
Shrimp Curry with English Peas
Basmati Rice
Spicy Eggplant
Sunday-
Lasagna with Asparagus, Leeks, and Morels
Baby Greens Salad with Honey-Lemon Vinaigrette
Monday-
Buffalo Chicken with Wilted Spinach and Shallots
Fingerling Potatoes with Sea Salt and Cracked Black Pepper
Chopped Celery and Tomato Salad with Gorgonzola Vinaigrette
Tuesday-
Korean Rice Bowl with Tofu, Asparagus, and Fried Egg
Steamed Rice with Spring Onions
Wednesday-
"Smorgasbord Night"
Thursday-
"Opening Day- GO TIGERS!!" - Dinner at the Game
Friday-
Passover Seder - Dinner at Friend's house
Lasagna with Asparagus, Leeks, and Morels
2 Tbsp. butter
2 medium leeks, whites and pale green parts only (halved lengthwise, thinly sliced)
1# thick asparagus spears, trimmed, cut diagonally into 1" pieces
4 oz. fresh morel mushrooms, rinsed, coarsely chopped (you can sub shiitakes)
2 tsp. fresh thyme, chopped
3 1/2 C. chicken broth or stock
1 1/2 C. heavy whipping cream
1 bay leaf
2 Tbsp. flour
3/4 tsp. freshly grated nutmeg
1 9-oz package no-cook lasagna noodles
1 1/4C. Fontina cheese, grated
1 1/4 C. finely grated parmesan cheese
Melt 1 Tbsp. butter in a heavy large skillet over medium heat. Add leeks, cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper, sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over mixture and whisk to blend. Boil until sauce thickens, about 1 minute, stirring until smooth. Remove from heat, discard bay leaf and stir in nutmeg. Correct seasoning with salt and pepper to taste. Vegetables and sauce can be done 2 hours ahead of assembling the lasagna. Just let sit at room temperature.
Preheat oven to 350 degrees F.
Coat a 9x13" baking dish with non-stick spray. Spoon 1/4 of the sauce onto the bottom. Lay a layer of the noodles down on the bottom of the dish over-lapping the edges slightly. Arrange 1/4 of the vegetable mixture over the noodles and spread to even the layer. Take 1/4 C. of each cheese and mix in a bowl and reserve. Sprinkle 1/4 of each cheese remaining over the vegetables. Lay the next layer of noodles down then sauce, and repeat with vegetables and cheese. Repeat and continue constructing lasagna until all components are used. Top lasagna with the reserved cheese in the bowl.
Cover the dish tightly with foil. Place on rimmed baking sheet and bake in oven until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 10 more minutes.
Remove from oven and let sit for 10 minutes before slicing into portions. Serve and Enjoy.
2 medium leeks, whites and pale green parts only (halved lengthwise, thinly sliced)
1# thick asparagus spears, trimmed, cut diagonally into 1" pieces
4 oz. fresh morel mushrooms, rinsed, coarsely chopped (you can sub shiitakes)
2 tsp. fresh thyme, chopped
3 1/2 C. chicken broth or stock
1 1/2 C. heavy whipping cream
1 bay leaf
2 Tbsp. flour
3/4 tsp. freshly grated nutmeg
1 9-oz package no-cook lasagna noodles
1 1/4C. Fontina cheese, grated
1 1/4 C. finely grated parmesan cheese
Melt 1 Tbsp. butter in a heavy large skillet over medium heat. Add leeks, cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper, sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over mixture and whisk to blend. Boil until sauce thickens, about 1 minute, stirring until smooth. Remove from heat, discard bay leaf and stir in nutmeg. Correct seasoning with salt and pepper to taste. Vegetables and sauce can be done 2 hours ahead of assembling the lasagna. Just let sit at room temperature.
Preheat oven to 350 degrees F.
Coat a 9x13" baking dish with non-stick spray. Spoon 1/4 of the sauce onto the bottom. Lay a layer of the noodles down on the bottom of the dish over-lapping the edges slightly. Arrange 1/4 of the vegetable mixture over the noodles and spread to even the layer. Take 1/4 C. of each cheese and mix in a bowl and reserve. Sprinkle 1/4 of each cheese remaining over the vegetables. Lay the next layer of noodles down then sauce, and repeat with vegetables and cheese. Repeat and continue constructing lasagna until all components are used. Top lasagna with the reserved cheese in the bowl.
Cover the dish tightly with foil. Place on rimmed baking sheet and bake in oven until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 10 more minutes.
Remove from oven and let sit for 10 minutes before slicing into portions. Serve and Enjoy.
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