Tuesday, October 31, 2017

Puff Pancake with Minted Grapes and Nectarines

October 31, 2017 0


Ingredients

  • 1/4cup butter
  • 3eggs
  • 1/2cup all-purpose flour
  • 1/2cup milk
  • 1/4teaspoon salt
  • 2tablespoons packed brown sugar
  • 1/2teaspoon finely shredded lemon peel
  • 1 1/2cups red seedless grapes, halved
  • 2small nectarines, pitted and sliced (1-1/2 cups)
  • 1teaspoon snipped fresh mint
  • Powdered sugar (optional)
  • Directions

    1. Preheat oven to 400 degrees F. Place 2 tablespoons of the butter in a 10-inch ovenproof skillet. Place in oven for 3 to 5 minutes or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk or rotary beater to beat eggs until combined. Add flour, milk, and salt; beat until mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until edges are puffed and pancake is well browned.
    2. Meanwhile, in a medium saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir in brown sugar and lemon peel, stirring until sugar dissolves. Stir in grapes, nectarine and mint; heat through. Fill pancake with fruit mixture. Cut into wedges and serve warm. If desired, top with powdered sugar. Makes 6 servings.
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Saturday, October 28, 2017

Shrimp and Grits with BLT Relish

October 28, 2017 0


Ingredients

  • 3ears fresh sweet corn, husked
  • 1small red sweet pepper, chopped
  • 214 1/2 ounce cans reduced-sodium chicken broth
  • 2 1/2cups water
  • 1 1/2cups regular hominy grits
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 3slices bacon
  • 1 1/2cups cherry or grape tomatoes, quartered
  • 1/3cup snipped fresh basil
  • 1/4cup sliced green onions
  • 16ounces medium fresh or frozen shrimp in shells, thawed, peeled and deveined
  • 1 1/2cups shredded Monterey Jack cheesewith jalapeno peppers or Mexican-style four cheese blend (6 ounces)
  • Milk
  • Directions

    1. Line a 3 1/2- or 4-quart slow cooker with disposable liner. Cut corn from cobs. In prepared cooker stir together corn kernels and the next six ingredients (through black pepper). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or until grits are tender and mixture is starting to thicken.
    2. For relish, in a large skillet cook bacon over medium heat until crisp. Drain bacon to a paper towel; reserve drippings in skillet. Crumble cooled bacon. In a bowl combine bacon, tomatoes, basil, and green onions. Cover and chill until ready to serve.
    3. Just before serving, in a large skillet cook shrimp in reserved bacon drippings over medium-high heat for 3 to 4 minutes or until shrimp are opaque. Stir shrimp and cheese into grits until cheese is melted. If mixture is too thick, thin mixture with milk to desired consistency. Top servings with relish. If desired, season to taste with additional salt and pepper.

    From the Test Kitchen

    ICON

    Quick
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Buttery Poached Shrimp Salad

October 28, 2017 0





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Classic Potato Salad

October 28, 2017 0


Ingredients

  • 2pounds red and/or yellow new potatoes, quartered
  • 1/4teaspoon salt
  • 1 1/4cups mayonnaise or salad dressing
  • 1tablespoon yellow mustard
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1cup thinly sliced celery (2 stalks)
  • 1/3cup chopped onion (1 small)
  • 1/2cup chopped sweet or dill pickles or sweet or dill pickle relish
  • 6hard-cooked eggs, coarsely chopped
  • Lettuce leaves (optional)
  • Paprika (optional)
  • Directions

    1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
    2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
    3. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
    4. Makes 12 side-dish servings.
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Classic Chopped Salad

October 28, 2017 0


Ingredients

  • 2 - 3cloves garlic, peeled
  • 1/2teaspoon kosher salt
  • 1/2lemon
  • 17 ounce carton creme fraiche* or sour cream
  • 2hearts romaine lettuce
  • 2ears fresh corn, kernels cut from cob
  • 4ounces green beans, trimmed and cut in 2-inch lengths
  • 1cup cherry tomatoes, halved
  • 1cucumber, seeded and chopped
  • 1/4cup finely chopped fresh chives
  • Maldon sea salt, other sea salt, or salt
  • Freshly ground black pepper
  • 1avocado, halved, seeded, peeled, and cut into chunks
  • 6slices bacon, crisp-cooked and chopped
  • Directions

    1. For dressing, peel garlic, split lengthwise, and remove any green germ or interior sprout. Finely chop the garlic and mix with a generous sprinkling of kosher salt. Hold knife with blade facing away from you; repeatedly rub garlic and salt together with flat of the blade to work it into a fine paste. Transfer mashed garlic to a small bowl. Squeeze lemon over garlic, catching seeds with your fingers. Stir in an additional sprinkling of salt. Allow to stand 10 to 15 minutes so lemon can tame the garlic. Whisk in creme fraiche; season with salt and a few grinds of black pepper. To give flavors time to develop, refrigerate for 1 hour. The dressing keeps in the refrigerator up to 3 days.
    2. Cut lettuce into bite-size pieces. Cook corn and green beans in a large amount of rapidly boiling, lightly salted water for 1 to 3 minutes.
    3. In a very large salad bowl combine corn, beans, cherry tomatoes, and cucumber. Sprinkle with salt, pepper and half the chives. Add two or three spoonfuls of dressing and toss gently.
    4. Add lettuce to bowl. Sprinkle with salt, pepper, and most of the remaining chives. Add an additional drizzle of dressing. Gather vegetables from bottom of the bowl and lift up and over the lettuce. Repeat until ingredients are just mixed, adding additional dressing as necessary to coat. Just before serving, add the avocado and bacon. Top servings with additional chives. Makes 8 servings.
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Indian Cauliflower Fried Rice

October 28, 2017 0



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Caribbean Pork Loin with Pineapple Raisin Relish

October 28, 2017 0



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Asparagus & Greens with Farro

October 28, 2017 0

Ingredients

  • 1cup uncooked farro
  • 1bunch thin asparagus, trimmed and cut into 2-inch pieces
  • Juice of 1 lemon (3 tablespoons)
  • 1/2cup whole almonds, toasted and coarsely chopped
  • 1tablespoon extra-virgin olive oil
  • 1/2teaspoon kosher salt
  • 1/4teaspoon black pepper
  • 3cups baby spinach, baby kale, and/or baby mustard greens
  • 1/3cup shaved Parmesan cheese (1 ounce)
  • Directions

    1. In a medium saucepan bring 3 cups water to boiling; add farro. Reduce heat. Simmer, covered, 30 minutes or until just tender; drain. Meanwhile, place a steamer basket in a large skillet. Add water to just below basket. Bring water to boiling. Add asparagus to basket. Cover; steam 3 minutes or until crisp- tender. Transfer to a large bowl.
    2. Add farro to bowl with asparagus. Drizzle with lemon juice while still warm. Stir in almonds, olive oil, salt, and pepper. Add greens. Toss to coat. Top with Parmesan.

    From the Test Kitchen

    You can significantly cut the farro's cook time: Cover with water and soak in the refrigerator overnight, then drain and cook as directed. It will take just 10 minutes of simmering to get tender.
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Barley and Edamame Salad with Red Pepper Drizzle

October 28, 2017 0



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