April 1, 2016
Makes 4 servings 3/4 cup white wine (use something Italian) 3/4 cup extra virgin olive oil (infused with fresh thyme is optional) 4 eggs 4 teaspoons garum 1. Preheat oven to 350 degrees. Line a roasting pan with a dish towel. Fill the roasting pan halfway with very hot water (just shy of boiling). The towel inside the pan will prevent four ramekins from sliding around. Place one ramekin in the pan to make sure the water comes up to an inch below the top of the ramekin.
March 25, 2016
Serves 12 1 tablespoon active dry yeast 2½ cups warm water 6½ to 7 cups unbleached, all-purpose flour 1½ teaspoons salt 4 teaspoons olive oil 9 large eggs 2½ cups freshly grated Pecorino Romano cheese ¼ pound provolone, chopped into small pieces ¼ cup ham steak, chopped into small pieces ¼ cup sweet sopressata, chopped into small pieces 1 egg beaten with 1 teaspoon water, for egg wash ...
February 26, 2016
Serves 4 1/2 pound halloumi cheese 2 tablespoon extra-virgin olive oil 1/2 cup Dukkah 1. Drain the halloumi and slice it into four 1/2-inch thick portions. Pat the cheese slabs dry with paper towels. 2. Heat olive oil in a heavy skillet over medium heat. When it's just beginning to smoke, add the halloumi and cook for 2 minutes, or until well-browned on the bottom. Turn the halloumi slabs over with a spatula, taking care not to splash the hot oil. Brown them on the other side.
February 19, 2016
Makes 18 servings 1 pound of unsalted butter, softened 11/2 cups of sifted 10X or confectioner's sugar (Sifting is a must, due to massive lumpage) 4 cups of flour 21/2 teaspoons of sea salt 1. Beat the butter and sugar with a mixer until fluffy. Then, I prefer to mix in the flour and salt by hand. This will avoid over mixing, potentially creating a tough cookie. (We may desire that quality in a person, but not in our shortbread.) 2. Line a 9x13-inch pan with parchment paper, the baker's best friend, leaving an overhang to facilitate removing the baked product.
February 4, 2016
Kim Kardashian is at it again, trying to get back her pre-pregnancy figure. She reportedly gained 60 pounds while pregnant with Saint West, her second child with husband Kanye West, and she has partnered with the Atkins brand to slim down again. I often criticize celebrities for their drastic approaches to weight loss and maintenance, but I have to applaud Kim's strategy here. Apparently, she relied on Atkins after her first child, daughter North, was born in 2013. According to reports, Kardashian has already dropped 30 pounds, with a goal of 40 more.
January 29, 2016
I'm a sucker for a good can of tuna, and this recipe gives it a slightly sophisticated profile, with greens, eggs, and a bit of Parmesan cheese. It's quick to put together, and so pantry-friendly you might not even have to shop. You do need a jumbo-muffin pan. Tuna Spinach Tortas 4 to 6 servings 10 ounces frozen spinach, preferably in a bag rather than in a block Two 5-ounce cans tuna packed in olive oil 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup plain panko (bread crumbs)
January 7, 2016
Makes 4 servings / enough for 2 batches of socca 1½ tablespoon extra virgin olive oil 2 medium shallots, diced 1 packed tablespoon fresh sage leaves, chopped 4 cups cubed butternut or kabocha squash (about 1½ pounds) 3/4 cup no-sodium veggie broth ½ teaspoon salt, plus more to taste Pinch of nutmeg 2 cups arugula 3 to 4 ounces goat cheese 2 tablespoons pine nuts, toasted in a dry skillet until golden brown Olive oil, to drizzle Fresh ground pepper 2 batches of socca (see recipe)
November 13, 2015 |
Each fifth grader from William H. Hunter Elementary School in Kensington had a different motivation for taking cooking lessons. "I wanted to learn how to cook more - and different things," said Janalys Torres, 11. "I wanted to help my mom in the kitchen," said Talitha Rivera, 10. "My mom gets scared when I cook," said Elias Figueroa, 10. "She's afraid I will burn down the house," he said. "I want to convince her I'm OK. " This class could accommodate them all, except for one minor detail: When one of their volunteer teachers, Kristin Stitz, practiced this week's chicken parm recipe at home, she started a fire in her oven.
October 28, 2015 |
Gov. Christie on Tuesday tapped a new state treasurer, filling one of several vacancies that opened in his cabinet after several officials left the administration in recent months. Ford M. Scudder, chief operating officer of Nashville-based Laffer Associates, will begin as treasurer next month, the governor's office said. He replaces Andrew Sidamon-Eristoff, who left in July. Scudder is also a senior research analyst at Laffer Investments, an investment management firm. The company's founder, Arthur Laffer, who also founded the economic research and consulting firm Laffer Associates, was a key economic adviser to President Ronald Reagan, and is often called the father of supply-side economics - a theory that elevates the role of lowering taxes over government spending in stimulating economic growth.
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.