November 7, 2014
YOU DON'T have to hunt wild mushrooms to enjoy earthy dishes. In Happy Herbivore: Holidays & Gatherings (BenBella Books) Lindsay Nixon has portobellos stand in for beef in a warming dish she pairs with polenta (recipe below) or mashed potatoes. PORTOBELLO POT ROAST 2 cups vegetable broth, divided 1 small onion, sliced thin 3 to 4 garlic cloves, minced 2 to 3 carrots, sliced 1 parsnip, sliced (optional) 4 portobello mushrooms, de-stemmed, cut into strips 1 cup water 2 tablespoons balsamic vinegar 6 to 8 sprigs fresh thyme 1 sprig fresh rosemary Vegan Worcestershire sauce (optional)
May 13, 2014 |
IT'S ALWAYS FUN to go to The Onion and read what we wish we could say. How many of you wish you could see this? Three days after the massive bulletin board of the top 2014 NFL Draft prospects fell and pinned him to the floor of his basement, sources confirmed . . . that an injured, severely dehydrated Mel Kiper Jr. remains trapped underneath his Big Board. "Help! Somebody, please help me! I'm stuck!" the longtime ESPN analyst reportedly said, weakened from subsisting on small 3-by-5-inch index cards containing names of promising outside linebackers.
April 18, 2014 |
It's not enough to get kids to just fork down their vegetables. I want them to embrace carrots and onions and peas, to get excited about green beans and sweet potatoes and beets. So my plan for the fourth cooking class at Henry Lawton Elementary School was to take familiar vegetables and prepare them in an unfamiliar way. I chose a soup made with onion, carrots, and sweet potatoes to demonstrate how different vegetables can feel in your mouth when made a certain way, in this case, all blended together; and how different they can taste when seasoned with spices, in this case curry and paprika.
April 25, 2013 |
Add this recipe from Jennifer Perillo's new cookbook to your list of things to do with leftover rotisserie or roast chicken. Cilantro Chicken Patties Makes six 3-inch patties About 61/2 ounces boned, skinned roast chicken 1/4 cup loosely packed cilantro leaves 1 small yellow onion About 1/2 cup canola oil, for frying 1 large egg 1/8 to 1/4 teaspoon ground cumin ...
March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced tomatoes 2 cups kale, ribs removed, and coarsely chopped Two cubes of chicken bouillon, or more to taste 1 can (15.5 ounces) cannellini beans, with liquid Grated Parmesan cheese, for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
January 17, 2013 |
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side. Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
January 17, 2013 |
Few things are more promising than a piping-hot bowl of French onion soup placed before you on a brisk day, its fragrant liquid beneath a toasted raft topped with golden cheese that will soon be stringing from your mouth. How frustrating, then, to discover something skimpy, with bready mush and pale onions, devoid of flavor. Having been subjected to three such disappointing examples at restaurants in the fall, I decided to work through what it takes to make a soul-satisfying version.
January 10, 2013
Makes about 21 puffs or 5-7 servings 1 medium onion, cut into 8 wedges 2 pounds Yukon Gold potatoes, peeled and cut into quarters, or into sixths if the potatoes are large 2 tablespoons unsalted butter 2 large egg yolks, plus 1 whole egg 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper...
December 20, 2012
Makes 10 servings ½ pound unsalted butter 1 white onion, thinly sliced 1 leek, white part only, sliced and washed 1 small head of fennel, sliced thin Salt and white pepper, to taste 1 cup water 3 pounds washed baby spinach (or 3 bunches of green Swiss chard, stemmed, chopped, and washed thoroughly) 2 tablespoons olive oil 1. For the soubise onion puree: Melt butter in a heavy-bottomed sauce pot on low heat. Add the onion, leek, and fennel.
September 14, 2012 |
HERE'S A recipe for Pork Albondigas from Christina Wilson's winning dinner menu on Season 10 of Fox's "Hell's Kitchen. " It has the same proportions as the dish did for the show. It makes about 60 small meatballs - perfect for a party. PORK ALBONDIGAS 2 cups Spanish onion, small dice 2 tablespoons garlic, minced 2 tablespoons shallots, fine dice 1 4-inch piece ginger, grated 4 tablespoons ground cumin 4 tablespoons ground coriander 3 tablespoons kosher salt 1 tablespoon coarse-ground black pepper 3 tablespoons unsalted butter 2 pounds ground pork 2 pounds hot Italian sausage, removed from casing 3 large eggs 1 cup panko bread crumbs 1 bunch cilantro, cleaned, picked and chiffonade chopped 2 bunches scallions, chiffonade 1/2 bunch mint, cleaned, picked and chiffonade 3 Serrano chilis, seeded and minced Salt and pepper to taste In a saucepan over medium flame, heat the butter and sauté the onion until translucent, about 5 minutes.