Tags Kitchen

This recipe is from Food & Wine Magazine.  THIS IS AMAZING!!

Contributed by Michael Symon

ACTIVE: 30 MIN

TOTAL TIME: 1 HR 15 MIN

SERVINGS: 10 

INGREDIENTS

DIRECTIONS

1. Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
3. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.

MAKE AHEAD

The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts before serving.

Becca’s Adjustments

For the dressing, I put all ingredients (except capers) in a blender and blended the dressing until smooth.  I chopped p the capers and stirred them into the dressing.  I figured that people would be more inclined to try it if they couldn’t see little chunks of anchovies in the dish.  Other than that, I made the recipe the exact same way.  The dressing could be used for just about anything.  It’s delicious.

We found this recipe on the Oprah website and totally enjoyed it.

It’s very refreshing and a great change to pies and cakes.  I highly recommend it!

Happy Cooking!

Tags Kitchen

———————————

Created by Gale Gand

Servings: Serves 6

Ingredients

Panna cotta

• 1 1/2 cups heavy cream
• 1/2 cup packed light brown sugar (preferably organic)
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 cups buttermilk

Balsamic strawberries

• 1 pint ripe strawberries , hulled and quartered
• 3 tablespoons packed light brown sugar (preferably organic)
• 2 tablespoons balsamic vinegar

Directions

To make panna cotta

1. In a medium saucepan, combine heavy cream and brown sugar.
2. Cook over medium heat until hot.
3. Meanwhile, in a small bowl, sprinkle gelatin over 2 tablespoons cold water; let stand 3 minutes or until soft.
4. Add gelatin to hot cream and stir until gelatin dissolves.
5. Remove pan from heat; stir in buttermilk until well blended.
6. Pour mixture into each of 6 dessert cups or bowls.
7. Cover and refrigerate at least 4 hours, or overnight.

To make balsamic strawberries

1. Combine strawberries, brown sugar and vinegar in a bowl; toss to coat berries.
2. Cover and refrigerate at least 1 hour, or overnight.
3. To serve, spoon strawberries and juices over panna cotta.

http://www.oprah.com/food/Buttermilk-Brown-Sugar-Panna-Cotta-with-Balsamic-Strawberries

I LOVE Sweet Potato Fries.  In Salt Lake there is a bar/restaurant called The Bayou.  It has amazing food (and lots and lots of various types of beer from around the world).  One of my favorite things they have at The Bayou is their Sweet Potato Fries with Chipotle Aioli.

Now that I live in Wyoming, I don’t have the ability to go to The Bayou every time I have a craving for their fries & aioli.  I had to find a recipe that captured the flavor of The Bayou’s aioli sauce.

When I went to make the aioli, I realized that I didn’t have the chipotle seasonings that the recipe called for.  I did have Chilies in Adobo sauce though.  So I used that instead.  It turned out AMAZING!!

I haven’t had time to try making my own sweet potato fries, so I’ve just been using the frozen Ora Ida version.  They aren’t as bad as I had anticipated.

Chipotle Aïoli

Bon Appétit | July 2007

Yield: Makes 6 servings

• 1 cup mayonnaise
• 2 tablespoons finely chopped chives
• 2 minced garlic cloves
• 2 teaspoons fresh lime juice
• 1 teaspoon chipotle chili powder or chipotle hot sauce
• Salt and pepper

• 1. Whisk mayonnaise with chives, garlic, lime juice, and chipotle chili powder or chipotle hot sauce to taste.
  1. Season with salt and pepper;
  2. Chill until ready to serve.

Substitution: I didn’t have chipotle chili power or hot sauce, so I used Adobo Chilies in Adobo Sauce.  I finely chopped up the chilies, added it to the mayo mixture and added a couple of tablespoons of the adobo sauce as well.

Serving Ideas: The adobo version of this dip was awesome with celery, corn tortilla chips as well as sweet potato fries.

Brownies

• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla
• ½ pound butter (2 cubes)
• 4        1 ounce squares unsweetened chocolate
• 1 cup flour

Melt butter and chocolate in saucepan and set aside. In a medium bowl, beat eggs until fluffy. Add sugar and vanilla and beat well (for about 5 minutes). Slowly add melted butter and chocolate while mixing. Add flour and stir just until integrated. Do not over beat at this point. Pour into tin foil lined & greased 9 x 13 pan. Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean (chunks are okay, but not runny batter). Let cool. Frost.

Frosting

• 4 Tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon peppermint (not mint) extract (Mint tastes like toothpaste.)
• Green food coloring

Cream ingredients together with a little milk until smooth. I like the frosting a little thick so it stays set.

Topping

• 6 Tablespoons butter
• 6 ounces chocolate chips (about 1 cup)

Melt ingredients together and drizzle all over frosting layer of brownies. Spread smooth with a spatula and let set. You can put it in the refrigerator to speed the process up, but then let the brownies sit at room temperature for at least an hour before serving so they’ll cut smoothly. They also taste better at room temperature.

Makes: 4 Cups

Total Time: 10 minutes + Cooling

Ingredients:

• 1 Stick unsalted Butter (8 Tbsp)
• 1 ½ Cups Sugar
• 1 ¼ Cups Unsweetened Cocoa Powder
• Pinch of Salt
• 1 ¼ Cups Heavy Cream
• ¼ Cup Sour Cream
• 1 tsp Instant Coffee Granules
• 2 tsp Vanilla Extract

Directions:

1. Melt butter in a large saucepan over medium heat
2. Stir in sugar, cocoa and salt.  Mixture will be thick and creamy.
3. Combine heavy cream, sour cream and instant coffee in a bowl
4. Gradually add cream mixture to chocolate until blended and smooth.
5. Cook until sugar has dissolved and mixture is smooth and hot to the touch.
6. Do NOT boil.
7. Remove from heat and add vanilla.
8. Cool icing at room temperature until spreadable.
9. Icing may be chilled until completely cold, and then warmed gently in the microwave until spreadable.  Heat at high power in 20 second intervals, stirring well after each interval.

Use with Old Fashioned Chocolate Cake Recipe!

Makes: One 8-Inch, 2 Layer Cake

Total Time: 45 minutes + Cooling

Ingredients:

• 3 Cups Flour
• 2 Cups Sugar
• ½ Cup Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp salt
• 2 Cups Hot Water
• ¾ Cups Vegetable Oil
• 2 Tbsp White Vinegar
• 1 Tbsp Instant Coffee Granules
• 1 Tbsp Vanilla Extract

Directions:

1. Preheat oven to 350°F with rack in the center.
2. Spray two 8×2-inche round cake pans with nonstick cooking spray.
3. Whisk together flour, sugar, cocoa baking soda and salt in a large mixing bowl.
4. Combine water, oil, vinegar, instant coffee and vanilla in a large bowl.
5. Add the dry ingredients and whisk until combined (a few lumps are ok)
6. Divide batter between pans
7. Bake until a toothpick inserted in the center comes out clean (35-40 minutes).
8. Cool cakes on a rack for 15 minutes, then invert them onto the rack.
9. Leave cakes upside down (this flattens domes cakes) to cool completely.

Frost with Glossy Chocolate Icing

Betsy’s Excellent Granola

• 5 Cups Rolled Oats
• 1 Cup Bran
• 1 Cup Wheat Germ
• 3/4 Cup Brown Sugar
• 1/2 Cup Sunflower Seeds (unsalted or raw)
• 1 Cup Chopped Almonds or Pecans
• 1 1/2 t Salt

Mix all of these ingredients together in a large baking pan.

I like to use a large disposable roaster.  Spray this with Pam.

Then mix the following ingredients together and heat in the microwave.

• 1 Cup Canola Oil
• 3/4 Cup Honey
• Add 3 t Vanilla

Pour the liquid ingredients over the dry ingredients.  Mix thoroughly and bake at 275 degrees for one hour, stirring every fifteen minutes.

The last fifteen minutes add the following ingredients.

• 1/2 Cup Coconut
• 1 Cup Dried Fruit (cranberries, apricots or dates)

Let cool one hour and break into pieces.

Enjoy!

Whole Foods has a Vegan chocolate Chip Cookie that I think may be my favorite store bought cookie ever.  In the search for the recipe, I found this one.  Although it’s not Vegan, and not the recipe I was looking for, it’s very delicious and just may be my new favorite chocolate chip cookie recipe.

Whole Foods Market Chocolate Chip Cookies

Ingredients:

• 1 1/4 cups butter (2 1/2 sticks), room temperature
• 2/3 cup granulated sugar
• 2 1/4 cups brown sugar
• 3 medium eggs
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 3 cups all-purpose flour
• 16 ounces semisweet chocolate chips (yes, you should add all 16 ounces)

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, using electric beaters, cream the butter, granulated sugar and brown sugar
3. Add the eggs one at a time
4. Add the vanilla extract
5. Add the salt and baking soda
6. Then add the flour 1 cup at a time.
7. Stir in the chocolate chips.
8. Drop dough by the tablespoon onto cookie sheets, allowing 2 to 3 inches between each cookie.
9. Bake 9-10 minutes, until golden brown
10. Cool slightly on pan and then transfer to wire racks to cool.

Per cookie (supposedly): 126 calories (percent of calories from fat, 43), 1 gram protein, 17 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 20 milligrams cholesterol, 87 milligrams sodium

These wings have a nice flavor to them with a little spicy kick.

I made them for a family dinner on Memorial day and they were a hit!

Chicken:

• 4.5 pounds chicken wings/chicken drums
• Kosher salt and freshly ground pepper
• 6 cloves minced garlic
• 8 tablespoons olive oil

Sauce:

• 2 tablespoon grated lime zest
• 1 ¼ cup fresh lime juice
• ½ cup honey
• 2 tablespoons ground cumin
• 2 ½ tablespoons of chilies with adobo sauce
• Kosher salt
• Freshly ground pepper
• Chopped fresh cilantro, for garnish (optional)

Prepare the wings:

1. Preheat the oven to 350 degrees F.
2. Toss the wings in a bowl with salt, pepper, minced garlic and olive oil.
3. Arrange on a baking sheet in a single layer.
4. Cook until just cooked through, about 30 minutes.

Make the sauce:

1. Combine the sauce ingredients in a blender.
2. Pour sauce over the warm wings and let marinate at least 30 minutes.  (I let mine marinate for 2 hours, tossing them with the sauce occasionally.)
3. Preheat a grill to medium.
4. Grill the wings until marked, 10 to 15 minutes, turning as needed.
5. Transfer the marinade to a saucepan and cook until slightly thick.
6. Toss the cooked wings with the sauce.
7. Top with Cilantro if desired & serve.

*If you don’t have a grill, you can use a grill pan indoors, bake them in the oven or broil them in the oven.

* To make ahead/freezer meal - Place wings and sauce in a gallon sized freezer bag and allow to cool. Once cooled, freeze. When ready to prepare, defrost and grill as outlined above.

Preheat Oven to 425˚ F

Ingredients:
8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Directions:
1. Grate the frozen butter on the holes of a large box grater, or use a food processor to grate it up.
2. Place the blueberries in the freezer until needed.
3. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.
4. Combine the flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in a medium mixing bowl; Whisk to combine.
5. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
6. Add the milk mixture to the dry ingredients and fold with a spatula just until combined.
7. Transfer the dough to a generously floured work surface.
8. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.
9. Add small amounts of flour as needed to prevent sticking.
10. Roll the dough into a 12-inch square.
11. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.
12. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
13. Return the dough to the floured work surface and roll into an approximately 12-inch square again.
14. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.
15. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press the log into a 12 by 4-inch rectangle.
16. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
17. Transfer to a parchment lined baking sheet.
18. Bake until the tops and bottoms are golden brown, 18-25 minutes.
19. Transfer to a wire rack and glaze the scones with the Lemon Glaze.

Lemon Glaze Directions:
1. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl.
2. Stir until the sugar dissolves. Add the lemon zest and butter.
3. Microwave for 30 seconds on high.
4. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
5. Let it set a minute before serving.

Freezing Directions: If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.