Archive for the ‘Eatwell Recipes’ Category
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April 25, 2012
Cornmeal Tart Shell:
2 1/4 cups all-purpose flour
1 cup spelt flour
scant 1 cup medium coarse corn meal
3/4 teaspoon fine grain salt
1 1/4 cups unsalted butter, cut in cubes
1 large egg yolk
1/4 to 3/4 cup cold water
Turnip Green Filling:
1/4 lb. turnip greens, de-stemmed
2 to 3 tablespoons chopped green garlic
2 large eggs + 1 yolk
3/4 cup vegetable broth
1/4 cup heavy cream
scant 1/4 teaspoon salt (more if broth unsalted)
2 teaspoons Dijon-style mustard
1 1/2 teaspoons herbs de Provence (optional)
Gruyere cheese & a bit of crushed red pepper flakes, for topping
special equipment: tart pans – 9-inch (23 cm) round, 8 x 11 inch (20 x 28) rectangle, or equivalent
Start by making the tart dough. Combine flours, cornmeal, and salt in food processor. Pulse in butter, 20+ pulses, or until the mixture resembles sandy pebbles on a beach. Add the egg yolk and 1/4 cup water. Pulse, trickle in more water if needed, just until dough comes together. Turn out onto a floured countertop and gather into a ball. Divide the dough into two equal pieces, shape each into a ball, press into 1/2-inch thick disks, and wrap in plastic, or place in baggies. Chill for at least an hour. (This dough recipes makes enough for two tart shells. You can always freeze the extra dough or shell for use later in the week/month. They seem to keep fine in the freezer, well wrapped, for a few weeks, but not much longer than that.)
Preheat the oven to 350 degrees. Place a rack in the middle of the oven.
When you’re ready to line the tart pans with dough, place one of the dough disks on a lightly floured surface and roll out until the dough is large enough to line your tart pan. I usually eyeball it – the dough is about 1/6 – 1/8 inch thick. Dust underneath with flour to discourage sticking throughout the rolling process. Carefully transfer the dough to the pan. Don’t worry too much if you get a tear or hole, you can patch those up later with scraps. Work quickly to ease the dough into place, taking care not to stretch the dough. Press it along the bottom of the pan, out to the walls, and against the sides. Trim any excess dough – I use the palm of my hand against the edge of the tart pan to cut off any extra dough, alternately you can roll a rolling pin across the rim of the pan for a clean edge. Chill in the refrigerator for thirty minutes or so while you roll out your extra tart shell. Double wrap that one in plastic and freeze it for future use.
You’re going to partially bake the tart shell before filling it, so pull the shell out of the refrigerator, dock it with a fork, making small holes along the bottom of the shell. Line the shell with parchment paper and fill to the rim with pie weights or dried beans, bake for 25 minutes. Carefully remove the pie weights and finish baking for another 5 minutes, or until the crust is dry and just barely starting to brown. Remove from oven and let cool completely.
To make the filling: Chop the turnip greens and green garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt, mustard, and herbs. When you’re ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of Gruyere cheese. I can’t help but zap the top of most tarts under the broiler for a minute or two just prior to pulling it out of the oven – it browns up the top nicely, and lends a rustic look to it. Finish with a sprinkling of crushed red pepper flakes if you don’t mind a bit of heat.
From 101cookbooks.com
April 25, 2012
1 bunch radishes, trimmed
Unsalted butter, room temperature
1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt
Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.
From epicurious.com
April 25, 2012
1 cup red quinoa, rinsed
2 cups water
8 soft Medjool dates, pitted
2 tablespoons sherry vinegar
Salt
1 pound fava beans in the pod
Finely grated zest and juice of 1 lemon
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 bunch of spring onions
3 stalks of green garlic
2 tablespoons chopped mint (optional)
1 cup arugula leaves
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over moderately low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Uncover, fluff the quinoa and transfer to a large bowl.
Meanwhile, light a grill. Grill the dates over moderate heat until lightly charred and very soft, about 2 minutes. Transfer the dates to a shallow bowl and mash to a puree with a fork. Stir in the vinegar and season the puree with salt.
Grill the fava bean pods over moderately high heat, turning, until the pods are softened and hot within, about 5 minutes. Transfer the pods to a bowl, cover with foil and let steam for 5 minutes.
In a small bowl, stir the lemon zest, juice and olive oil and season with salt and pepper. Shell and peel the fava beans and toss them with 1 tablespoon of the dressing.
Brush the spring onions and green garlic with some of the dressing, season with salt and pepper and grill over moderately high heat, turning, until browned and tender, about 2 to 4 minutes. Transfer the spring onions and green garlic to a work surface and cut them into 2-inch lengths.
Mix the fava beans, spring onions, green garlic and mint, if using, into the quinoa. Add the remaining dressing and toss well. Season with salt and pepper. Spread the date puree on the bottoms of 4 plates and spoon the quinoa salad on top. Garnish with the arugula leaves and serve.
From foodandwine.com
April 25, 2012
4 loosely packed cups of arugula leaves
1/2 pint strawberries, sliced
*4 oz goat cheese, crumbled
½ cup toasted pecans or walnuts
1 tablespoon balsamic vinegar
2 tablespoon olive oil
Salt to taste
*You could substitute goat cheese for feta or shaved Parmesan.
Mix the balsamic vinegar with the olive oil and salt. The easiest way to do this is to put them in an airtight container and shake them until the ingredients are blended.
Toss the arugula and the balsamic olive oil dressing. Layer the strawberry slices, cheese and nuts on top.
Adapted from laylita.com
April 18, 2012
1 1/4 cup brown rice flour
1 1/2 cups gluten-free oats
1/2 cups raisins
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1/2 cup butter, melted
1/2 cup milk or water
Mix together the brown rice flour, oats, raisins, sugar, cinnamon, salt, and baking soda. Mix in the eggs, butter, and liquid and mix completely. Refrigerate the dough for about 20 minutes until it sticks to itself.
Preheat your oven to 350 degrees. Spoon about an ounce of dough into a small mound on a non-stick baking tray leaving about 3-inches apart for the cookies to spread. Repeat with all the dough. Bake for 12-15 minutes until the centers of the cookies are form. Remove from the oven and let cool before lifting off the tray.
From thewannabechef.net
April 18, 2012
1 bulb fennel, sliced as thinly as possible, fronds reserved
1 Navel orange, sliced in half and then sliced thinly into half circles
A handful of mixed olives, pitted
2 tablespoons olive oil
2 pounds Mahi Mahi fillets
2 tablespoons chopped fresh oregano
Salt & pepper to taste
Preheat oven to 450 degrees while you prepare the ingredients. Toss fennel, orange and olives in 1 tablespoon of the olive oil. Place the mixture in the bottom of a roasting pan large enough to accommodate the fish. Roast this mixture for about 10 minutes.
Season the fish all over with salt and pepper. Place the Mahi Mahi fillets on top of the roasted fennel, orange and olive mixture, drizzle it with remaining olive oil, and sprinkle oregano over the top. Roast for about 10 minutes per inch thickness of the fillets or until fish is opaque and flakes easily with a fork. Using a spatula, remove fish carefully from the roasting pan and transfer to warm plates. Top with roasted fennel, orange and olive mixture and garnish with reserved fennel fronds.
From thekitchn.com
April 18, 2012
1 bag of Eatwell stir-fry mix
1 bunch of turnip greens
2 spring onion bulbs
Olive oil
3 tablespoons raisins
For the dressing:
1 Navel orange
2 tablespoons white wine vinegar
Extra-virgin olive oil
2 tablespoons capers
Wash and trim the leaves. Slice the onions thinly into rings. Pour a thin layer of oil, say a couple of tablespoons, into a shallow pan and let the onion cook for fifteen minutes or so, until soft and sweet. It will need the occasional stir to stop it browning beyond a pale honey color.
While the onion cooks, squeeze the orange juice into a small bowl, add the wine vinegar, then beat in up to five tablespoons of olive oil, to give a sweet-sharp dressing. Stir in the capers and a grinding of black pepper. Steam the greens briefly. Pour the Navel orange dressing into the pan with the onion, shake in the raisins, and spoon over the leaves.
Adapted from seriouseats.com
April 18, 2012
1 spring onion, minced
1 bulb of green garlic, minced
1 tablespoon butter
4 cups of water
1 cup white wine
2 large chicken breasts, on the bone
1/2 cup yogurt – whole milk or Greek style
1/4 cup mayonnaise
2 large shallots
1/2 cup chopped dill
1 teaspoon salt, or to taste
Fresh black pepper
Sauté the onion and green garlic in the butter, then add the white wine and water and bring to a boil. Poach the chicken in water and white wine. Cool overnight.
Shred the chicken off the bone with two forks then chop the resulting shreds finely. Peel and chop the shallots finely and toss with the chicken. Whisk the yogurt, mayonnaise and dill together and season with salt and pepper. Pour over the chicken and toss. Refrigerate for an hour to let the flavors come together.
Adapted from epicurious.com
April 11, 2012
a 3 1/2- to 4-pound chicken
8 thin slices fresh ginger root
1 bunch spring onions, green parts only, roughly chopped
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1/2 pound fresh spinach, coarse stems discarded and leaves washed, drained, and chopped coarse (about 4 packed cups)
1/2 to 3/4 cup thinly sliced fresh garlic chives
With a cleaver or heavy chef’s knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
With flat side of cleaver or knife lightly smash ginger root. In stock pot, bring 10 cups water to a boil with chicken, ginger root, spring onions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
In a stock pot, bring broth to a boil. Add noodles and boil, stirring occasionally, about 2 minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.
Adapted from epicurious.com
April 11, 2012
Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts, optional
2 tablespoons golden raisins, optional
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
3 tablespoons butter, for griddle
Cream cheese topping
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon
Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.
To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.
To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).
Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
Serve warm with cream cheese topping.
From smittenkitchen.com
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