Saturday, November 7, 2009
Next Meeting Scheduled
January 9th at J & K's. The theme is to be Vietnamese (J's collecting recipes).
Saturday, Oct 24th
Hosts: C & C
Theme: Italian for Fall
After we recovered from heart attacks (great Halloween Mask R!)
What We Ate: We started off right with a fatastic antipasto platter put together by J & K. Believe me, this platter had it all - great Italian meats (Z especially loves Mortadella), marinated olives (really good ones from Costco) and marinated bell peppers. Dr. T surprised us with roasted tomatoes - from his very own garden - focaccia and goat cheese. We probably could have stopped there - but - no way - there was more great food to come!
C & C put together ricotta gnocchi, served simply with butter and sage. These were practically perfect - not heavy, tasty and satisfying. We ate those with the beef and barolo. Barolo is the Italian "King of Wines" and the recipe posted below yields a tender pot roast with a really unique flavor. It is a satisfying dish on a fall evening. Of course, we also ate more of Dr. Y's focaccia with the main course.R & J made an apple calfouti which was a very good and a refreshing ending to the rich meal.
Somewhere in there I laughed until my sides hurt and I'm pretty sure I'm not the only one. Thanks everyone for cooking and showing up - the evening was outstanding with great food and great company!
Beef braised in Barolo (Oct 24, 2009)
Beef braised in Barolo
6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
8 oz pancetta
1/2 cup truffle oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Barolo, or as needed (I needed one - K)
3 cups beef stock, or as needed
Freshly ground black pepper to taste
Heat the oven, with a rack in the center, to 250°F.
Season all surfaces of the roast with 1 teaspoon salt. Brown pancetta in pan. Remove browned bits (leave rendered fat). Pour the truffle oil into the pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged—add beef stock as needed.
Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F—it should be easily pierced with a fork—take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.
6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
8 oz pancetta
1/2 cup truffle oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Barolo, or as needed (I needed one - K)
3 cups beef stock, or as needed
Freshly ground black pepper to taste
Heat the oven, with a rack in the center, to 250°F.
Season all surfaces of the roast with 1 teaspoon salt. Brown pancetta in pan. Remove browned bits (leave rendered fat). Pour the truffle oil into the pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged—add beef stock as needed.
Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F—it should be easily pierced with a fork—take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.
Apple Calfouti (Oct 24th, 2009)
Apple Clafouti (modified from Barefoot Contessa Pear Clafouti)
Ingredients:
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons apple brandy
2 to 3 firm but ripe apples (with tartness)
Confectioners' sugar
honey for drizzling
Directions:
Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and apple brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the apples. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the apples and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and drizzle with honey.
Ingredients:
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons apple brandy
2 to 3 firm but ripe apples (with tartness)
Confectioners' sugar
honey for drizzling
Directions:
Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and apple brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the apples. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the apples and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and drizzle with honey.
Sunday, October 18, 2009
Ricotta Gnocchi (for Oct 24th, 2009)
Riccota Gnocchi with Tomato Cream Sauce
(Cooks Illustrated, September 2007)
Serves 2 or 3 as main course or 4-6 as first course
Gnocchi
1 15-16 oz container whole milk ricotta (recommended: Calabro brand)
2 large slices of white sandwich bread, crusts removed
1 large egg
2 TBS each of minced basil and parsley
Table salt
1/4 tsp ground pepper
6 TBS all-purpose flour, plus extra for work surface
1/2 cup grated Parmesan cheese
Line a fine-mesh strainer set over a bowl with 3 coffee filters or a triple layer of paper towels. Place ricotta in lined strainer, cover and refrigerate for 1 hour.
Meanwhile, heat oven to 300 degrees. Process bread in a food processor until finely ground. Spread crumbs on rimmed baking sheet and bake until dry and golden, abut 10 minutes. Let cool to room temperature. (It should make about 1/2 cup of crumbs.)
Transfer drained ricotta to food processor and pulse until curds break down to fine, grainy consistency, about eight 1-second pulses. Using a rubber spatula, combine ricotta, egg, basil, parsley, 1/2 tsp of salt and pepper in large bowl. Add flour, Parmesan and bread crumbs. Stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough. If it feels too wet, add more flour a TBS at a time.
Lightly dust work surface with flour. With floured hands, roll a lemon-sized piece of dough into a 3/4" rope, rolling from center of dough outward. Cut rope in 3/4"-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.
Start to bring 4 quarts of water with 1 TBS table salt to a boil in a large pot or Dutch oven.
Once water is boiling, reduce heat so it's simmering, then gently drop half of the gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 more minutes. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain. Transfer the gnocchi to the skillet with the sauce and cover to keep warm. Repeat with the rest of gnocchi. Using rubber spatula, gently toss gnocchi with sauce until coated. Serve immediately.
Tomato-Cream Sauce
1 TBS extra virgin olive oil
1 garlic clove, minced
1 14.5 oz can of diced tomatoes, pureed in food processor until smooth
pinch of salt and sugar
2 TBS basil leaves, minced
2 TBS heavy cream or half-and-half.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 20 seconds. Stir in tomatoes, salt, sugar, simmer until thickened slightly, about 5-6 minutes. Remove from heat and stir in basil and cream. Cover to keep warm.
(Cooks Illustrated, September 2007)
Serves 2 or 3 as main course or 4-6 as first course
Gnocchi
1 15-16 oz container whole milk ricotta (recommended: Calabro brand)
2 large slices of white sandwich bread, crusts removed
1 large egg
2 TBS each of minced basil and parsley
Table salt
1/4 tsp ground pepper
6 TBS all-purpose flour, plus extra for work surface
1/2 cup grated Parmesan cheese
Line a fine-mesh strainer set over a bowl with 3 coffee filters or a triple layer of paper towels. Place ricotta in lined strainer, cover and refrigerate for 1 hour.
Meanwhile, heat oven to 300 degrees. Process bread in a food processor until finely ground. Spread crumbs on rimmed baking sheet and bake until dry and golden, abut 10 minutes. Let cool to room temperature. (It should make about 1/2 cup of crumbs.)
Transfer drained ricotta to food processor and pulse until curds break down to fine, grainy consistency, about eight 1-second pulses. Using a rubber spatula, combine ricotta, egg, basil, parsley, 1/2 tsp of salt and pepper in large bowl. Add flour, Parmesan and bread crumbs. Stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough. If it feels too wet, add more flour a TBS at a time.
Lightly dust work surface with flour. With floured hands, roll a lemon-sized piece of dough into a 3/4" rope, rolling from center of dough outward. Cut rope in 3/4"-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.
Start to bring 4 quarts of water with 1 TBS table salt to a boil in a large pot or Dutch oven.
Once water is boiling, reduce heat so it's simmering, then gently drop half of the gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 more minutes. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain. Transfer the gnocchi to the skillet with the sauce and cover to keep warm. Repeat with the rest of gnocchi. Using rubber spatula, gently toss gnocchi with sauce until coated. Serve immediately.
Tomato-Cream Sauce
1 TBS extra virgin olive oil
1 garlic clove, minced
1 14.5 oz can of diced tomatoes, pureed in food processor until smooth
pinch of salt and sugar
2 TBS basil leaves, minced
2 TBS heavy cream or half-and-half.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 20 seconds. Stir in tomatoes, salt, sugar, simmer until thickened slightly, about 5-6 minutes. Remove from heat and stir in basil and cream. Cover to keep warm.
Monday, July 13, 2009
Saturday, July 11
Hosts: R & J
Theme: Burgers! (Z has been wanting a burger for years)
What We Ate:
R&J prepared three types of sliders (mini burgers): flank steak; bombay sliders with garlic curry sauce; and hamburgers. R topped the flank steak sliders and hamburgers with herbed butter. Z&K made two types of buns to go with the sliders: Gourmet's hamburger buns and these brioche buns via smitten kitchen.
Oh, and we also had salads. Did you think we just ate burgers (although I thought I could have until I tasted the salads)?
Dr. T&J brought a lovely tomato, basil and fresh mozzarella pasta salad called Fusilli all Caprese.
J&K came with a bright green pesto salad, but this was not just your normal pesto - this was parsley, thyme and pistachio pesto. The salad included prosciutto AND fresh fennel - yum.
R&J contributed (as if THREE types of sliders wasn't enough?) a delicious fresh green bean, cherry tomato, pine nut, balsamic vinegar concoction.
For dessert, C&C whipped up a slightly crispy, soft on the inside brownie pudding cake thing. We ate that paired up with Z&K's home-made strawberry ice cream and then, well then, we were done eating for the evening.
Thanks R&J for a lovely evening!
Theme: Burgers! (Z has been wanting a burger for years)
What We Ate:
R&J prepared three types of sliders (mini burgers): flank steak; bombay sliders with garlic curry sauce; and hamburgers. R topped the flank steak sliders and hamburgers with herbed butter. Z&K made two types of buns to go with the sliders: Gourmet's hamburger buns and these brioche buns via smitten kitchen.
Oh, and we also had salads. Did you think we just ate burgers (although I thought I could have until I tasted the salads)?
Dr. T&J brought a lovely tomato, basil and fresh mozzarella pasta salad called Fusilli all Caprese.
J&K came with a bright green pesto salad, but this was not just your normal pesto - this was parsley, thyme and pistachio pesto. The salad included prosciutto AND fresh fennel - yum.
R&J contributed (as if THREE types of sliders wasn't enough?) a delicious fresh green bean, cherry tomato, pine nut, balsamic vinegar concoction.
For dessert, C&C whipped up a slightly crispy, soft on the inside brownie pudding cake thing. We ate that paired up with Z&K's home-made strawberry ice cream and then, well then, we were done eating for the evening.
Thanks R&J for a lovely evening!
Mini Man Burgers
Ingredients
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1 Lb ground chuck
8 (3-inch) buns or rolls, split in half
Directions:
Preheat griddle or grill (whichever you prefer - we used a charcoal grill).
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
Cook burgers for 2 to 3 minutes per side.
Serve immediately.
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1 Lb ground chuck
8 (3-inch) buns or rolls, split in half
Directions:
Preheat griddle or grill (whichever you prefer - we used a charcoal grill).
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
Cook burgers for 2 to 3 minutes per side.
Serve immediately.
Taste of Summer Green Bean Salad
Taste of Summer Green Bean Salad
Ingredients:
1 lb fresh green beans, preferably small, cleaned and trimmed.
1 pint cherry tomatoes, halved.
1/2 cup pine nuts, toasted + 1/4 cup reserved (also toasted)
1/2 red onion, sliced thin into half moons.
1/2 cup fresh basil, sliced into thin strands (chiffonade)
1/4 cup good balsamic vinegar
3 T Olive oil
2 cloves garlic
1 tsp Dijon mustard
1 tsp sugar
Directions:
Blanch beans in salted boiling water for only 1-2 minutes and cool in an ice bath. Strain and make sure they are dry.
Toss all ingredients through the basil, reserving the 1/4 cup toasted pine nuts.
Whisk vinegar, oil, garlic, Dijon and sugar to combine and toss with green bean mix.
Let marinate for up to an hour and serve - topping with pine nuts.
NOTE: Appearance is best when served within an hour but really tastes great if it sits overnight.
Ingredients:
1 lb fresh green beans, preferably small, cleaned and trimmed.
1 pint cherry tomatoes, halved.
1/2 cup pine nuts, toasted + 1/4 cup reserved (also toasted)
1/2 red onion, sliced thin into half moons.
1/2 cup fresh basil, sliced into thin strands (chiffonade)
1/4 cup good balsamic vinegar
3 T Olive oil
2 cloves garlic
1 tsp Dijon mustard
1 tsp sugar
Directions:
Blanch beans in salted boiling water for only 1-2 minutes and cool in an ice bath. Strain and make sure they are dry.
Toss all ingredients through the basil, reserving the 1/4 cup toasted pine nuts.
Whisk vinegar, oil, garlic, Dijon and sugar to combine and toss with green bean mix.
Let marinate for up to an hour and serve - topping with pine nuts.
NOTE: Appearance is best when served within an hour but really tastes great if it sits overnight.
Fuilli alla Caprese
Recipe source: Giada De Laurentiis
Ingredients:
1 Lb fusilli pasta
3 Tbs olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 oz fresh mozzarella, diced ( about 1 1/4 cups)
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 2/3 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
Ingredients:
1 Lb fusilli pasta
3 Tbs olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 oz fresh mozzarella, diced ( about 1 1/4 cups)
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 2/3 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
Fennel Slaw
Fennel Slaw with Prosciutto and Pistachio Pesto
Recipe courtesy Giada De Laurentiis, 2008
Serves: 4 to 6 servings
Ingredients
Pistachio Pesto:
2 cups (lightly packed) flat-leaf parsley
3/4 cup shelled and toasted pistachios
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Fennel Slaw:
4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
4 ounces prosciutto, thinly sliced
Directions:
For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and
garlic cloves in the bowl of a food processor; blend until finely
chopped. With the machine running, gradually add the olive oil,
processing until well blended. Season the pesto with salt and pepper, to
taste.
For the Fennel Slaw: Place the fennel in a large serving bowl. Add the
pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and
add to the bowl. Gently toss to combine.
Serve
Recipe courtesy Giada De Laurentiis, 2008
Serves: 4 to 6 servings
Ingredients
Pistachio Pesto:
2 cups (lightly packed) flat-leaf parsley
3/4 cup shelled and toasted pistachios
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Fennel Slaw:
4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
4 ounces prosciutto, thinly sliced
Directions:
For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and
garlic cloves in the bowl of a food processor; blend until finely
chopped. With the machine running, gradually add the olive oil,
processing until well blended. Season the pesto with salt and pepper, to
taste.
For the Fennel Slaw: Place the fennel in a large serving bowl. Add the
pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and
add to the bowl. Gently toss to combine.
Serve
Brownie Pudding
Brownie Pudding:
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering
the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with ice cream (we had strawberry).
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering
the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with ice cream (we had strawberry).
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