Parmesan-Stuffed Dates Wrapped in Bacon
Gourmet | October 2005
These were made by Jeanne and were really yummy!
We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.
Yield: Makes 6 hors d'oeuvre servings
Active Time: 15 min
Total Time: 25 min
Ingredients:
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks
Preparation:
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
Epicurious.com © CondéNet, Inc. All rights reserv
Wednesday, April 29, 2009
Bread with Mushrooms and Alioli
Not sure if this one really would be good or not, since I left the homemade Aioli home in my fridge and had to prepare the toast and mushrooms without it...Oops! - Molly
Bread with Mushrooms and Alioli
Tostada de Setas
This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold caña! When I serve this recipe at a party, it is always the first to go!- Sonia Chan
Ingredients:
4 or 5 ounces mushrooms, stems removed and sliced thin
1 tbsp extra virgin olive oil
A pinch of sea salt
1 tsp sherry wine
Alioli (garlic mayonnaise)
French bread, sliced into rounds
Preparation:
Heat the olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
Toast bread slightly, just to dry it out a bit. Spread with alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.
from Tienda friend Sonia Chan
Bread with Mushrooms and Alioli
Tostada de Setas
This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold caña! When I serve this recipe at a party, it is always the first to go!- Sonia Chan
Ingredients:
4 or 5 ounces mushrooms, stems removed and sliced thin
1 tbsp extra virgin olive oil
A pinch of sea salt
1 tsp sherry wine
Alioli (garlic mayonnaise)
French bread, sliced into rounds
Preparation:
Heat the olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
Toast bread slightly, just to dry it out a bit. Spread with alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.
from Tienda friend Sonia Chan
Monday, January 26, 2009
Harvest Hash
Jen Gelston's yummy side for January's dinner:
Harvest Hash
1 russet (baking) potato (1/2 pound)
3 medium parsnips (1/2 pound total), peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 pound butternut squash, peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter, cut into pieces
3 shallots (6 ounces), halved lengthwise and thinly sliced crosswise (1 1/3 cups)
3 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 to 2 teaspoons chopped fresh sage
Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.
Gourmet
October 2002
2002-09-10 12:46:38.0
You can view the complete recipe online at:
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/107214
Harvest Hash
1 russet (baking) potato (1/2 pound)
3 medium parsnips (1/2 pound total), peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 pound butternut squash, peeled and cut into 1/2-inch cubes (1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter, cut into pieces
3 shallots (6 ounces), halved lengthwise and thinly sliced crosswise (1 1/3 cups)
3 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 to 2 teaspoons chopped fresh sage
Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.
Gourmet
October 2002
2002-09-10 12:46:38.0
You can view the complete recipe online at:
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/107214
Wednesday, January 21, 2009
Garam Masala Scallops Over Acorn Squash
Garam Masala Scallops Over Acorn Squash Gourmet | February 2001
Active Time: 35 min
Total Time: 1 1/4 hr
Serves: 2? I bought 2.25 lbs of scallops and make it for 7 with plenty of sauce to go around, though more scallops would have been nice too for a real main dish.
Ingredients
1 large (1 1/2- to 2-lb) acorn squash
3/4 lb sea scallops, tough muscle removed from sides if necessary
1 1/2 tablespoons vegetable oil
3/4 teaspoon turmeric
1 1/2 tablespoons minced seeded jalapeño chile
1 large garlic clove, minced
2 teaspoons grated peeled fresh ginger
1 tablespoon plus 2 teaspoons fresh lime juice
1/4 cup water
3/4 cup heavy cream
1 1/2 teaspoons garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
Accompaniment: haricots verts with mustard seeds and toasted coconut
Preparation
Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but
not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and
1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
Cooks' notes:
• Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes.
• For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan.
• Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.
Epicurious.com © CondéNet, Inc. All rights reserved.
Active Time: 35 min
Total Time: 1 1/4 hr
Serves: 2? I bought 2.25 lbs of scallops and make it for 7 with plenty of sauce to go around, though more scallops would have been nice too for a real main dish.
Ingredients
1 large (1 1/2- to 2-lb) acorn squash
3/4 lb sea scallops, tough muscle removed from sides if necessary
1 1/2 tablespoons vegetable oil
3/4 teaspoon turmeric
1 1/2 tablespoons minced seeded jalapeño chile
1 large garlic clove, minced
2 teaspoons grated peeled fresh ginger
1 tablespoon plus 2 teaspoons fresh lime juice
1/4 cup water
3/4 cup heavy cream
1 1/2 teaspoons garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
Accompaniment: haricots verts with mustard seeds and toasted coconut
Preparation
Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but
not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and
1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
Cooks' notes:
• Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes.
• For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan.
• Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.
Epicurious.com © CondéNet, Inc. All rights reserved.
Firecracker Spinach Salad with Orange Sesame Dressing
Firecracker Spinach Salad with Orange Sesame Dressing Epicurious | August 2006
Cal-a-Vie Living: Gourmet Spa Cuisine
Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.
This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.
Yield: Makes 4 servings
Ingredients:
Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
Salad
6 cups washed baby spinach
1/4 cup daikon sprouts
1/4 cup julienned carrot
1/4 cup julienned jicama
2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish
preparation
1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.
Chef's notes:
• Just as this salad can be made with mixed greens or whatever lettuce you have on hand rather than with spinach, any kind of sprouts can be substituted for the daikon sprouts.
• If you like a thicker consistency for your salad dressings, add a quarter of a teaspoon of xanthan gum powder to the dressing and pulse in a blender.
nutritional information
nutrition per serving: 111 calories, 14 g carbohydrates, 4 g protein, 5 g fat, 2 g fiber, 0 mg cholesterol, 298 mg sodium
Nutritional analysis provided by Cal-a-Vie Living: Gourmet Spa Cuisine
Epicurious.com © CondéNet, Inc. All rights reserved.
Cal-a-Vie Living: Gourmet Spa Cuisine
Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.
This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.
Yield: Makes 4 servings
Ingredients:
Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
Salad
6 cups washed baby spinach
1/4 cup daikon sprouts
1/4 cup julienned carrot
1/4 cup julienned jicama
2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish
preparation
1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.
Chef's notes:
• Just as this salad can be made with mixed greens or whatever lettuce you have on hand rather than with spinach, any kind of sprouts can be substituted for the daikon sprouts.
• If you like a thicker consistency for your salad dressings, add a quarter of a teaspoon of xanthan gum powder to the dressing and pulse in a blender.
nutritional information
nutrition per serving: 111 calories, 14 g carbohydrates, 4 g protein, 5 g fat, 2 g fiber, 0 mg cholesterol, 298 mg sodium
Nutritional analysis provided by Cal-a-Vie Living: Gourmet Spa Cuisine
Epicurious.com © CondéNet, Inc. All rights reserved.
Tuesday, August 19, 2008
Spanikopita
Gourmet | November 2002
| Spinach and Feta Phyllo Triangles Active time: 45 min Start to finish: 1 1/2 hr Makes 30 pastries.  1 stick (1/2 cup) plus 1 tablespoon unsalted butter 1 lb baby spinach 1/2 lb feta, crumbled (scant 2 cups) 1/2 teaspoon freshly grated nutmeg 10 (17- by 12-inch) phyllo sheets, thawed if frozen  Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.Preheat oven to 375°F. Melt remaining 1 stick butter in a small saucepan, then cool. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo. |
Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. Cooks' note:
• Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.
• Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.
Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly. Cooks' note:
• Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.
• Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries (do not thaw) in same manner as above.
Wednesday, April 30, 2008
Seafood Paella
Seafood Paella
Bon Appétit | February 2000
6 to 8 servings
Ingredients:
1 tablespoon olive oil
5 bacon slices, chopped
1 3 1/2-pound whole chicken, cut into 8 pieces (I used chorizo instead)
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced (per some of the reviews, almost doubled this)
2 cups long-grain white rice (I used risotto, or arobio)
1 7-ounce jar roasted sliced pimientos with juice (I used roasted red peppers)
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth
1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings (skipped)
1 dozen clams, scrubbed (skipped)
1 dozen mussels, scrubbed, debearded (skipped)
Added 1lb of sea scallops cut into chunks – could use bay probably too
1 cup frozen green peas, thawed
Lemon wedges
Preparation:
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and sauté until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
Per many of the reviews, I would not add the seafood until 10-15 minutes left in the cooktime.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/views/102991
Bon Appétit | February 2000
6 to 8 servings
Ingredients:
1 tablespoon olive oil
5 bacon slices, chopped
1 3 1/2-pound whole chicken, cut into 8 pieces (I used chorizo instead)
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced (per some of the reviews, almost doubled this)
2 cups long-grain white rice (I used risotto, or arobio)
1 7-ounce jar roasted sliced pimientos with juice (I used roasted red peppers)
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth
1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings (skipped)
1 dozen clams, scrubbed (skipped)
1 dozen mussels, scrubbed, debearded (skipped)
Added 1lb of sea scallops cut into chunks – could use bay probably too
1 cup frozen green peas, thawed
Lemon wedges
Preparation:
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and sauté until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
Per many of the reviews, I would not add the seafood until 10-15 minutes left in the cooktime.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/food/views/102991
Subscribe to:
Posts (Atom)
