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Archive for Cook

Pineapple Cobbler via [allyou]

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Pineapple Cobbler



Yield: 8 Servings
Cost per Serving: $.46

Ingredients

Preparation

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.


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Lemon Ricotta Pancakes via [cupcakesandcashmere]

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by Emily

When I was little I loved the ritual of Saturday morning pancakes.  The buttery smell wafted through the entire house and was a guarantee that the rest of the morning would be spent indulgently lazy and satisfied.  I still feel the same way about pancakes and now appreciate slightly more refined recipes like these lemon ricotta pancakes with lemon curd and raspberries (recipe here).  Instead of waiting until the weekend to try them, I decided to make them for dinner and they were full of flavor and a fun change from our normal routine.





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Chilled White Chocolate Risotto via [thelonebaker]

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Chilled White Chocolate Risotto

chilled white chocolate risotto

Hey, it’s Dan I’m sharing one of my recipes with you as step-mother
aka ‘The Lone Baker’ can’t be here tonight. Oh yeah, Elly and I are
doing another café/cake review soon so watch out for that should be
awesome.

Chilled White Chocolate Risotto

I’ve adapted this from one of Jamie Oliver‘s recipes.

Ingredients

4 tbs caster sugar
85 gram (3oz) butter
2 teaspoons of vanilla essence or extract
½ cup water
325 gram (11.5oz) risotto rice
1 litre (4 cups) full fat milk
100 gram (3.5oz) best white chocolate grated
100 gram (3.5oz) dark 70% chocolate chocolate in chunks or curls
extra one to two cups of milk
Method

In an appropriately sized high sided, thick bottom pan with a lid,
slowly melt two-thirds of the butter. Add your rice and the sugar.
Turn the heat up to medium, stir the rice, and add the water,
continuing to stir until it has almost cooked away.  Now add the milk
little by little. Keep the rice on a slow but constant simmer for about
16 or 17 mins and stir it as often as you can. In this way you move
the starch out of the rice and this will give you creamy end product,
much like the classic Italian rissotto. When the rice has cooked
through it should be soft yet still holding its shape. You may need to
add a little more milk or water just to adjust the consistency.
Remove for the heat, stir through vanilla, add the grated white
chocolate and the rest of the butter, then stir, place a lid on top
and leave for a few minutes.
If serving chilled: stir through one to two cups of milk into
risotto. Transfer to a refrigerator container, lightly press a piece of
baking paper on top to stop a skin forming, cover with lid or plastic
wrap and chill for two hours before serving with fresh berries and
curls of dark chocolate.
If serving warm: Spoon the rissotto on to plates, then push a
couple of chunks of dark chocolate into the middle of each one and
serve immediately.





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Elegant Lobster Wrap Recipe via [foodnetwork]

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Lobster Wrap

Sandra Lee

Recipe courtesy Sandra Lee

https://i2.wp.com/img.foodnetwork.com/FOOD/2004/06/25/sh1b11_lobster_wrap1_lg.jpg

Ingredients

Directions

In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4’s with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.





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SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA via [atlantishome]

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SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA

Pasta

This is the third recipe I’ve tried from my new book, Market Vegetarian.  You can view it here. We all really liked this one.  It called for regular spaghetti, but we substituted whole wheat spaghetti.  The fresh lemon zest was wonderful!

Garlic

There was lots of fresh garlic.

Walnuts

The toasted walnuts were an excellent addition.

Brocoli

And lots of broccoli.  One of my favorite vegetables.  Recipe from Market Vegetarian.

SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA

2/3 cup walnut halves

1 head of broccoli (about 1 pound)

3 tablespoons of light olive oil

3 garlic cloves, thinly sliced

1 handful of fresh flat-leaf parsley-chopped

finely grated zest and freshly squeezed juice of 1 lemon

7 ounces of fresh ricotta cheese

14 ounces of spaghetti  (I used whole wheat, I thought it went well with this recipe)

salt and pepper to taste

Preheat the oven to 350 degrees.  Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets.  Slice off the individual florets.  Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened.  Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir through the ricotta and lemon juice.  Season to taste with the salt and pepper and leave in the skillet to keep warm.

Cook the spaghetti according to the package instructions.  Drain well and return it to the warm pan with the sauce.  Stir gently to combine and serve immediately.


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Have A Sexy Picnic for Two via [cosmo]

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This time of year just begs for casual outdoor dining, where you can
relax, get cozy, eat with your fingers, and, if you’re feeling sappy,
feed each other little bites.

By Katie Lee

greek food

There’s something so intimate about a picnic with your guy. And as
the temperature begins to rise, eating outside becomes refreshing and
romantic. But no boring ham-and-cheese sandwiches or store-bought potato
salad here! Entice him with an exotic Middle East-themed menu of foods
rich in bold flavors. Pack a colorful blanket or tapestry and a few
pillows for lounging. Find a pretty spot to settle down or, if the
weather doesn’t cooperate, spread out on the floor of your apartment.
Between the aromas and tastes, you’ll be transported.

Meze Platter with Herbed Pita Crisps

Meze is traditional in Greece and Turkey and is the equivalent of
tapas or finger food. Make these homemade pita crisps, and buy the rest
in the deli at your grocery store. A drizzle of extra-virgin olive oil
and a squeeze of lemon juice brighten up all the flavors.

2 T unsalted butter, room temperature
1 T minced fresh herbs
(parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each
half cut into fourths (use whole wheat for a healthy alternative)

Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed
grape leaves)
Greek olives
Tabbouleh salad
Feta cheese

Lemon wedges
Extra-virgin olive oil

For the pita crisps: Preheat oven to 400°F. Use a
fork to mix butter and herbs in a bowl, then spread onto the pita
slices. Sprinkle with salt, and bake until crisp, about 10 minutes.

For the meze platter: Arrange hummus, baba ghanoush,
dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle
with extra-virgin olive oil, and serve with the pita crisps.



Moroccan Mint Tea

On my trip to Israel this past summer, we drank a refreshing mint tea
at the end of every meal. Store tea in a thermos, and pack it in your
picnic basket. I like to serve this tea in decorative Moroccan glasses.
Bonus: After drinking, your breath will be fresh and you’ll be ready
to smooch!

3 c. water
1 green-tea bag
1 c. fresh mint leaves
4 T
sugar

Boil water. Place tea bag, mint leaves, and sugar in a teapot. Add
water, and stir. Let steep for 5 minutes. Strain and serve.

Couscous Salad with Shrimp

Couscous is a staple throughout the Middle East. The traditional
stuff takes some time to prepare, but quick-cooking couscous, like in
this recipe, is still very tasty. Couscous is usually served with a
stew, but I like it as a salad for a lighter alternative that’s easy to
transport.

1 6-oz. box herb-flavored couscous
10 medium shrimp, cooked,
tails removed
1/2 c. chopped cucumber
1/2 c. sliced grape
tomatoes
2 T chopped Italian flat-leaf parsley
3 T extra-virgin
olive oil
1 T freshly squeezed lemon juice

Prepare couscous according to the package instructions. Let cool. In a
large bowl, combine the couscous with shrimp, cucumbers, tomatoes, and
parsley. Drizzle with olive oil and lemon juice, and toss to combine.
Chill until serving time.

For dessert: Bring dried fruit — like apricots,
dates, prunes, and figs — to enjoy with your tea.

Perfect for a picnic: I love the chic Sofia Mini
Blanc de Blancs — small cans of sparkling wine inspired by Sofia
Coppola. (sofiamini.com)


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Have A Sexy Picnic for Two via [cosmo]

This time of year just begs for casual outdoor dining, where you can
relax, get cozy, eat with your fingers, and, if you’re feeling sappy,
feed each other little bites.

By Katie Lee

greek food

There’s something so intimate about a picnic with your guy. And as
the temperature begins to rise, eating outside becomes refreshing and
romantic. But no boring ham-and-cheese sandwiches or store-bought potato
salad here! Entice him with an exotic Middle East-themed menu of foods
rich in bold flavors. Pack a colorful blanket or tapestry and a few
pillows for lounging. Find a pretty spot to settle down or, if the
weather doesn’t cooperate, spread out on the floor of your apartment.
Between the aromas and tastes, you’ll be transported.

Meze Platter with Herbed Pita Crisps

Meze is traditional in Greece and Turkey and is the equivalent of
tapas or finger food. Make these homemade pita crisps, and buy the rest
in the deli at your grocery store. A drizzle of extra-virgin olive oil
and a squeeze of lemon juice brighten up all the flavors.

2 T unsalted butter, room temperature
1 T minced fresh herbs
(parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each
half cut into fourths (use whole wheat for a healthy alternative)

Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed
grape leaves)
Greek olives
Tabbouleh salad
Feta cheese

Lemon wedges
Extra-virgin olive oil

For the pita crisps: Preheat oven to 400°F. Use a
fork to mix butter and herbs in a bowl, then spread onto the pita
slices. Sprinkle with salt, and bake until crisp, about 10 minutes.

For the meze platter: Arrange hummus, baba ghanoush,
dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle
with extra-virgin olive oil, and serve with the pita crisps.



Moroccan Mint Tea

On my trip to Israel this past summer, we drank a refreshing mint tea
at the end of every meal. Store tea in a thermos, and pack it in your
picnic basket. I like to serve this tea in decorative Moroccan glasses.
Bonus: After drinking, your breath will be fresh and you’ll be ready
to smooch!

3 c. water
1 green-tea bag
1 c. fresh mint leaves
4 T
sugar

Boil water. Place tea bag, mint leaves, and sugar in a teapot. Add
water, and stir. Let steep for 5 minutes. Strain and serve.

Couscous Salad with Shrimp

Couscous is a staple throughout the Middle East. The traditional
stuff takes some time to prepare, but quick-cooking couscous, like in
this recipe, is still very tasty. Couscous is usually served with a
stew, but I like it as a salad for a lighter alternative that’s easy to
transport.

1 6-oz. box herb-flavored couscous
10 medium shrimp, cooked,
tails removed
1/2 c. chopped cucumber
1/2 c. sliced grape
tomatoes
2 T chopped Italian flat-leaf parsley
3 T extra-virgin
olive oil
1 T freshly squeezed lemon juice

Prepare couscous according to the package instructions. Let cool. In a
large bowl, combine the couscous with shrimp, cucumbers, tomatoes, and
parsley. Drizzle with olive oil and lemon juice, and toss to combine.
Chill until serving time.

For dessert: Bring dried fruit — like apricots,
dates, prunes, and figs — to enjoy with your tea.

Perfect for a picnic: I love the chic Sofia Mini
Blanc de Blancs — small cans of sparkling wine inspired by Sofia
Coppola. (sofiamini.com)


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