Recipe from Table for Two
Yield: 4 servings
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients
2 pounds brussels sprouts, cutting each brussels sprout in half
1/8 cup olive oil
1/2 tablespoons garlic powder
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss brussels sprouts with olive oil and garlic powder.
Pour brussels sprouts onto a baking pan in an even layer.
Bake for 35 minutes, turning the brussels sprouts with a spatula halfway through the cooking process.
Tuesday, February 17, 2015
Monday, February 16, 2015
White Truffle Mac & Cheese
Recipe from Food Network
Yield: 4 servings
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
1/2 cup butter
1/2 cup chopped red onion
1/2 cup chopped garlic
1/2 cup all-purpose flour
2 cups whole milk
1-1/2 cups cooked cavatappi pasta
1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 cup infused white truffle oil
1/2 cup grated Parmesan
1/4 cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper
Instructions
Preheat the broiler.
Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour.
Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved.
Season, to taste, with salt and pepper.
Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.
Yield: 4 servings
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
1/2 cup butter
1/2 cup chopped red onion
1/2 cup chopped garlic
1/2 cup all-purpose flour
2 cups whole milk
1-1/2 cups cooked cavatappi pasta
1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 cup infused white truffle oil
1/2 cup grated Parmesan
1/4 cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper
Instructions
Preheat the broiler.
Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour.
Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved.
Season, to taste, with salt and pepper.
Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.
Friday, February 13, 2015
Zucchini Chips
Recipe from Table for Two
Yield: 50+ chips
Prep time: 10 minutes
Prep time: 10 minutes
Cook time: 2 hours
Ingredients
1 large zucchini
2 tablespoons olive oil
Kosher salt
Instructions
Preheat oven to 225 degrees. Line two large baking sheets with silicon baking mats or parchment paper.
Slice the zucchini on a mandolin or using a knife.
Sandwich the zucchini between layers of paper towel and press on them to draw out the liquid.
Line the zucchini on the baking sheet tightly, making sure not to overlap them.
Pour the olive oil in a small bowl and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle a little bit of salt throughout the baking sheet.
Bake for 2 hours or until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Notes
Store up to 3 days in an air-tight container.
Thursday, February 12, 2015
Daikon & Carrot Pickle
Recipe from New York Times
Yield: 3 cups
Prep time: 15 minutes
Cook time: 1 hour to marinate
Ingredients
1 large carrot, peeled and cut into thick matchsticks or cubes
1 pound daikon radishes, peeled and cut
1 teaspoon salt
2 teaspoons + ½ cup sugar
1¼ cups distilled white vinegar
Instructions
Place carrots and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about ¼ of their volume.
Drain in a colander and rinse under cold running water, then press gently to expel extra water.
Return vegetables to bowl, or transfer to a glass container for longer storage.
In a small bowl, combine ½ cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour.
Notes
Refrigerate for up to 4 weeks
Prep time: 15 minutes
Cook time: 1 hour to marinate
Ingredients
1 large carrot, peeled and cut into thick matchsticks or cubes
1 pound daikon radishes, peeled and cut
1 teaspoon salt
2 teaspoons + ½ cup sugar
1¼ cups distilled white vinegar
Instructions
Place carrots and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about ¼ of their volume.
Drain in a colander and rinse under cold running water, then press gently to expel extra water.
Return vegetables to bowl, or transfer to a glass container for longer storage.
In a small bowl, combine ½ cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour.
Notes
Refrigerate for up to 4 weeks
Wednesday, February 11, 2015
Cold Garlic & Sesame Marinated Green Beans
Recipe from Table for Two
Yield: 4 servings
Prep time: 5 minutes
Cook time: 2 hours
Ingredients
1 lb green beans
⅓ cup low sodium soy sauce
2 or 3 cloves garlic, finely minced
3 tablespoons sesame oil
½ tablespoon sugar
Instructions
In a large pot of boiling water, blanch the green beans for 4 to 5 minutes, and then throw them in a large bowl of water filled with ice to stop the cooking.
Drain the beans and water.
In a large plastic bag, put in all the ingredients, zip it tightly and shake until all beans are covered.
Let cool in the fridge for 1 hour then toss them around again in the bag and cool for another hour.
Toss the beans around prior to serving.
Yield: 4 servings
Prep time: 5 minutes
Cook time: 2 hours
Ingredients
1 lb green beans
⅓ cup low sodium soy sauce
2 or 3 cloves garlic, finely minced
3 tablespoons sesame oil
½ tablespoon sugar
Instructions
In a large pot of boiling water, blanch the green beans for 4 to 5 minutes, and then throw them in a large bowl of water filled with ice to stop the cooking.
Drain the beans and water.
In a large plastic bag, put in all the ingredients, zip it tightly and shake until all beans are covered.
Let cool in the fridge for 1 hour then toss them around again in the bag and cool for another hour.
Toss the beans around prior to serving.
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