Pintos & Red Wine Soup with 20 Cloves of Garlic
Time is on the side of this soup; it mellows with a day or two in the refrigerator, and freezes well. With beans, their broth, sage, wine and more garlic than seems sane, this soup cashes in on every frugal trick conjured up by old-time Tuscan farmers. Lynne’s Tuscan grandfather, Severino, finished this soup with a toasted piece of bread rubbed with garlic and moistened with olive oil in the bottom of the bowl, then ladling soup over it, and finishing it with a spoonful of cheese. Cook to Cook: Borlotti beans, (beige with red speckles) are the tradition for this sort of soup in Tuscany, but our pintos or cranberry beans are it’s siblings so don't hesitate to use them instead. For bean broth you need flavorful beans. Ingredients 1. 2. 3. 4. 5. 6. 7.
Cornbread Pudding with Rough Country Greens
Every year we do our radio broadcast, Turkey Confidential, on Thanksgiving morning. Afterwards the entire crew packs up their family and come together to celebrate with our own potluck Thanksgiving dinner. This recipe started life as cornbread stuffing for that feast. Evolution (and leftovers) took hold and it became a favorite winter meal all on its own. Wine: A lighter, but savory wine with just a hint of fruity sweetness is what you want with this casserole. Note: The entire dish can be assembled ahead and the components made days in advance. Ingredients Instructions 1. 2. 3. 4. 5.
Slow-Roast Turkey with 40 Cloves of Garlic and White Wine Pan Gravy
The gravy broth can be done a week ahead and frozen; the garlic and turkey seasoning can be prepped a day in advance. Slow roasting whole cloves of garlic with the turkey takes the buds from raunchy to sweet and as endearing as a babe. They scent the pan juices and mellow your gravy. I guarantee that this recipe will not clear the house or your sinuses. In fact, I think garlic, like certain chiles, has a lovely mellowing effect on gatherings. If you need to hold off serving, the turkey could be turned down to 275º F, but don't let the breast meat cook beyond 170º F on an instant-reading thermometer. Cook to Cook: As for selecting a turkey, my personal preferences run something like this: The best buy for our scant dollars is a basic supermarket turkey (not self basting - you’re paying for water and salt). When you're ready to roast, be sure to use a large, shallow pan, not the usual deep turkey roaster, and nurture the bird with its own juices by basting often. Ingredients Roasting: 1. 2.
Butter-Poached Shrimp with Grits
Shrimp/prawns, so often overcooked in boiling water, are beautifully poached in butter—they remain tender, do not become rubbery, and develop an almost unfamiliar sweetness. What better pairing for buttery shrimp than butter-loving grits? One of the great regional American dishes, it is a specialty of low country, South Carolina. In this recipe, the grits are cooked with bacon and onion, and the shrimp is gently poached in butter, which then enriches the grits. If you haven’t had grits in a while, make these, and you’ll ask yourself why they aren’t part of your pantry and cooking routine. Ingredients 4 ounces/115 grams bacon, cut into small dice1 medium onion, cut into small diceKosher salt1 1/4 cups/250 grams high-quality stoneground grits2 cups/480 milliliters milk or homemade vegetable or chicken stock (optional)Freshly ground black pepper1 cup/225 grams butter, cut into about 12 chunks1 pound/455 grams shrimp/prawns, peeled and deveined4 lemon wedges Instructions
Green Beans with Lemon, Garlic and Parmigiano Gremolata
Anything you can serve at room temperature is a gift when you’re taking on a big menu. These beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them. A mince of lemon zest, garlic and parsley, gremolata is the traditional final tease of Milan’s osso buco. 1. 2. 3.
what i made for monday-mini apple pies.
If you've been around a while you know that I like to make some sort of dessert or treat for my husband to take to work with him on Mondays. Food is my love language. I am not a diet friendly friend. It's just a small way that I feel I can help him with his work day...he and all his coworkers have a super long meeting on Mondays and...well, it's Monday...how can dessert not help that? It gives me a good excuse to try new recipes and now all of his coworkers expect and look forward to what I will make and send in. Start by cutting up eight cups of apples into small 1/2in bits. Mix the apples with: 12 tablespoons of flour 1 1/2c of sugar 4 heaping teaspoons of cinnamon 1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out) You will also need: 4 tablespoons of chilled butter cut into 24 equal portions. Make sure you stir everything around getting the apples nice and coated. Unroll your first pie crust and cut several circles out. And YUM!
crustless goat cheese and scallion quiche
It’s only appropriate this first week of the new year to indulge in the notion of dieting — instead of continuing the holiday food fest through 2012. It’s not the most appealing endeavor to start the next 12 months, but for many, it’s a must-do project to forestall breaking the bathroom scale. The idea of dieting to stay trim and fit actually goes back to the 1800s when fashion magazines such as Godey’s Ladies Book and many health experts advised bigger is not necessarily better. (Who can forget Scarlett O’Hara’s 18-inch waist?) So many diets, so little time. Some of you no doubt recall Metracal, one of the first liquid diets. The South Beach Diet, The Grapefruit Diet and the Cabbage Soup Diet are just a very few of the dozens of popular get-skinny-fast programs on record. Personally, the one I find most attractive is the old Stillman Diet that requires eight glasses of water and filet mignon every day. Supermarkets are down with the whole idea of getting thin, too.
Basic Green Soup
This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Ingredients 2 tablespoons extra-virgin olive oil, plus more for garnish2 large yellow onions, chopped1 teaspoon salt, divided2 tablespoons plus 3 cups water, divided1/4 cup arborio rice1 bunch green chard (about 1 pound)14 cups gently packed spinach (about 12 ounces), any tough stems trimmed4 cups vegetable broth, store-bought or homemadeBig pinch of cayenne pepper1 tablespoon lemon juice, or more to taste Instructions 1. 2. 3. 4. To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.
