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Tag Archives | Winter 2015 Recipes

Turkey Salad

Serves 4

¼ cup sugar
¼ cup white vinegar
¼ cup cooking oil
2 tablespoons mayonnaise
2 cups diced turkey
4 cups shredded lettuce (or cabbage)
½ cup cranberries (or cranberry sauce)
½ cup celery, diced
½ cup toasted nuts, chopped

Mix first 4 ingredients together in a large bowl until combined thoroughly.

Then add the remaining ingredients and toss until mixed well.

Recipe courtesy of Hyatt Executive Chef Kory Foltz

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Braised Pork Belly Lo Mein

braisedPorkLo

Makes 4–6 servings

RUB

2 tablespoons kosher salt
1 teaspoon sugar
1 tablespoon coriander seeds
1 tablespoon red chili flakes
Zest of 1 orange
3 pounds raw pork belly, skin off

BRAISING LIQUID

1 red onion, thinly sliced
1 small carrot, thinly sliced
4 cloves garlic, smashed
1 cup white wine
4 cups chicken stock
1 bay leaf
1 cinnamon stick

LO MEIN

1 tablespoon oil
1 cup swiss chard, rinsed and chopped
1 cup shiitake mushrooms, very thinly sliced
1 pound good quality lo mein egg noodles, cooked
Lo Mein Sauce (see recipe below)
Toasted pumpkin seeds

FOR RUB

Combine all spices in small bowl. Rub all over belly (pork belly, not yours), tightly wrap in plastic wrap, and refrigerate overnight or 12 hours.

FOR BRAISING LIQUID

Place all ingredients in a large saucepan and bring to a boil. Remove from heat.

Remove plastic wrap from belly and lightly rinse off spices. Place belly in a deep baking pan or Dutch oven and pour braising liquid over top. It should be almost completely submerged. Cover tightly with foil, sealing it as best you can.

Put in 300° oven for 4 hours.

Remove from oven and allow to cool to room temperature. Keep belly in braising liquid and refrigerate overnight.

FOR LO MEIN

Remove belly from liquid, discard fat floating on top. Strain liquid and use for many other things (it freezes well). Trim belly into slices about 3–4 inches long and a ½–1 inch thick. You should have many slices and might not need all of them.

In a medium, nonstick skillet, heat 1 tablespoon oil until hot. Lightly place belly slices in hot oil and brown on both sides. Remove and set on paper towels. While skillet is still hot, add chard and mushrooms; cook, stirring, until wilted. Add noodles and toss to combine. Add Lo Mein Sauce to taste (start with about ¼ cup), stirring and tossing continuously. Remove from heat. Serve lo mein in bowls topped with crispy belly and pumpkin seeds.

NOTE: This recipe requires 2 nights of refrigeration before the final dish can be executed. Please plan accordingly.

LO MEIN SAUCE

Makes about 2 cups

1½ cups Chinese black vinegar (no, you cannot substitute anything else)
¾ cup fish sauce
½ cup water
1 tablespoon freshly grated ginger
¼ cup sugar
1½ tablespoons cornstarch

Combine vinegar, fish sauce, water, ginger, and sugar in small saucepan and bring to a boil. Make a slurry by combining cornstarch with 3 tablespoons water in a small bowl. Whisk slurry into sauce to thicken. Simmer over low heat for 3 minutes.

Recipe courtesy of Chef Steve Phelps of Indigenous

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Caramelized Sea Scallops in Lemon-Butter Sauce

caramelSeaScallop

Serves 2–4

SCALLOPS

1 pound sea scallops
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon granulated sugar
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

LEMON BUTTER SAUCE

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 large cloves garlic, minced
1 large lemon, grated and juiced (reserve juice)
Salt and freshly ground pepper, to taste
1 cup dry white wine

Rinse and pat dry the scallops. Season with salt and pepper, then sprinkle the sugar on 1 side of the scallops, letting them sit until the sugar is slightly dissolved.

In a large skillet, melt 1 tablespoon butter into 1 tablespoon of olive oil over medium-high heat. Place scallops, sugar side down, into the skillet and cook for 2–3 minutes, or until browned. Flip and cook other side for 1–2 minutes more. Transfer to a plate and cover.

To make the sauce, melt 2 tablespoons butter into 1 tablespoon of olive oil over medium-high heat in the same skillet used for the scallops. Add garlic and lemon zest and cook for 2 minutes, stirring frequently. Season with salt and pepper. Add wine and let it reduce for 1–2 minutes. Drain the juices from reserved scallops into the pan, and let it reduce for 3 minutes. Add the lemon juice and cook for 1 minute more.

Serve the sea scallops in the lemon-butter sauce, sprinkled with the fresh parsley, with rice or pasta.

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Honey Meyer Lemon Curd

honeyLemonCurd2

Makes 1 pint

4 egg yolks
1/3 cup orange blossom honey
1/3 cup fresh Meyer lemon juice
Zest of half a Meyer lemon
4 tablespoons cold unsalted butter, cut into small pieces

Whisk together the yolks, honey, lemon juice, and lemon zest in a small saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens, about 5 minutes.

Remove pan from heat. If necessary, strain the curd through a fine-mesh sieve placed over a bowl, to remove bits of egg.

Stir butter into the lemon mixture, one piece at a time, until it is smooth and creamy. Transfer the lemon curd to a clean jar or bowl, seal, and store in the refrigerator for up to 1 week.

Serving Ideas: Serve lemon curd on top of toast, waffles, pancakes, or scones. It is also good dolloped on ice cream or stirred into oatmeal. Try lemon curd as a filling/topping for cakes, cupcakes, jelly rolls, and thumbprint cookies.

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Preserved Lemons

honeyLemonCurd

Makes 1-quart jar

Preserved lemons are simply lemons pickled in their own juices and salt, plus a few spices that perfectly complement the season. (The spices are optional.)

6–8 fresh lemons
Freshly squeezed lemon juice, if necessary
Sea salt
3 cloves
1 small cinnamon stick
1 bay leaf

Clean the lemons thoroughly to remove any dirt, then chop into quarters, lengthwise.

Cover the bottom of a sterilized Mason jar with 1 tablespoon salt and top with 4 lemon quarters, pressing them down as you pack them in to release as much juice as possible. Cover lemon slices with another tablespoon of salt. Repeat until the jar is full, finishing with a final tablespoon of salt. If using spices, tuck the cinnamon stick, bay leaves, and cloves into the sides of the jar as you go. Make sure the top of the lemons are covered with lemon juice (add more juice if needed) before sealing the jar.

Seal the jar and store at room temperature for at least 4 weeks, shaking occasionally to distribute the salt. Once opened, store the jar in the refrigerator for up to 6 months. To use, take a lemon from the jar and rinse it well to remove the salt. Discard seeds and pulp (if desired).

Serving Ideas: Preserved lemons can be used in place of lemon zest or lemon juice in recipes. Or, mince finely and add to couscous or yogurt; use in a homemade vinaigrette; mince with herbs and add to homemade butter; chop and add to soups and stews; mince and cook with butter and wine to make a lemony beurre blanc sauce for fish; chop and mix with olive oil and herbs to rub on chicken before roasting; slice and add to sautéed greens like kale, spinach, and chard; or roast veggies like asparagus, broccoli, and green beans with chopped preserved lemons.

preservedLemons

preservedLemons2

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Sweet Potato Streusel

sweetPotStreusal

Makes 6–8 servings

4 large sweet potatoes, peeled and sliced ¼-inch thick
1 pint heavy cream
3 eggs
¼ cup honey
2 teaspoons cinnamon
Salt and pepper, to taste
8 tablespoons cold butter
1½ cups flour
1 cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Heat oven to 350°. Layer potatoes in a 9-by-9-inch casserole dish. Combine cream, eggs, honey and cinnamon. Whip to blend well and season with salt and pepper. Pour over sweet potatoes. Bake for 1½ hours.

Cut the cold butter into small cubes and knead with the remaining ingredients to form a crumb topping. Sprinkle on top of sweet potatoes and return to oven until browned, 5–10 minutes

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Bean & Kale Enchilada Casserole

beanKaleCass

The secret to making this a speedy casserole without sacrificing authentic flavor is in the quick, homemade enchilada sauce. If your grocery store carries sprouted corn tortillas, give them a try, they are a great source of the vital nutrients found in whole grains.

Makes 8 servings

1 (26-ounce) can whole plum tomatoes
¼ cup tomato paste
2 cloves garlic, minced
2 teaspoons ancho chili powder
1 teaspoon smoked sweet paprika
½ teaspoon dried oregano
Salt and freshly ground pepper
2 tablespoons olive oil, plus more for baking dish
1 large onion, chopped
4 packed cups tightly packed baby kale (or stemmed and chopped kale leaves)
1 cup corn kernels
3 cups cooked black beans
1 teaspoon ground cumin
12 (6-inch) sprouted corn tortillas, quartered
2 cups shredded queso blanco (Mexican melting cheese)
Queso fresco, cilantro, purple cabbage, and avocado, for serving

Heat oven to 350°. Combine canned tomatoes with their juices, tomato paste, garlic, chili powder, sweet paprika, and oregano in blender; blend until smooth. Season with salt and pepper. Set sauce aside.

Heat oil in large skillet over medium heat. Add onion and cook until soft, about 8 minutes. Add corn and cook until beginning to brown. Add kale and cook until wilted. Add beans and cumin and cook until warmed through. Season with salt and pepper.

Lightly grease a 13-by-9-inch baking dish. Spread ½ cup sauce on bottom of dish. Top with 16 tortilla quarters, slightly overlapping.

Top with half vegetable mixture, ½ cup cheese, and 1 cup sauce. Repeat layers once. Top with remaining tortilla quarters, sauce, and cheese.

Bake until bubbly and browned, about 45 minutes. Let set 15 minutes before serving. Serve topped with crumbled queso fresco, cilantro, shredded cabbage, and avocado.

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Caprese Quinoa Bake

capreseQuinoa

This twist on a classic baked ziti replaces pasta with quinoa and bumps up the vegetable quota. An indulgence you can feel good about.

Makes 4 servings

1 cup ricotta cheese
10 ounces frozen spinach, thawed and excess water squeezed out
1 large egg, beaten
Salt and freshly ground pepper
2 tablespoons olive oil, plus more for greasing dish
1 pint grape tomatoes, halved
2 cloves garlic, minced
1 tablespoon balsamic vinegar
3 cups cooked quinoa
8 ounces fresh mozzarella, thinly sliced
Fresh basil, for serving

Heat oven to 375°. Combine ricotta, spinach, and egg and season with salt and pepper; set aside.

Heat oil in medium skillet over medium heat. Add tomatoes and cook until soft and juices release. Add garlic and balsamic and cook for 30 seconds. Remove from heat, stir in quinoa, and season with salt and pepper.

Lightly grease a 2-quart gratin dish. Spread half the quinoa mixture in dish. Top with ricotta mixture and half the mozzarella. Top with remaining quinoa and mozzarella.

Bake until browned and bubbling, about 45 minutes.

Let sit for 15 minutes before serving topped with basil.

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Thai Tofu and Rice

thaiTofuRice

Tofu and coconut milk take over your typical chicken and rice casserole. This vegetarian, Thai-influenced
version ditches the usual cream-based sauce and is loaded with vegetables and whole grain brown rice.

Makes 4 servings

1½ cups coconut milk
1 cup low-sodium vegetable stock
1 tablespoon red curry paste
1 tablespoon tamari or soy sauce
2 tablespoons coconut oil
1 small onion, chopped
1 heaping tablespoon finely grated fresh ginger
4 cloves garlic, minced
1 cup long-grain brown rice
2 large carrots, sliced into thick rounds diagonally
14 ounces organic extra firm tofu, drained and cubed
2 cups broccoli florets, halved if large
2 tablespoons fresh lime juice
Cilantro, for serving

Heat oven to 350°. Combine coconut milk, stock, curry paste, and tamari in small bowl, whisking to dissolve curry paste. Set coconut-curry mixture aside.

Heat oil in a large Dutch oven over medium heat. Add onion and cook until soft. Add ginger and garlic and cook until fragrant. Stir in rice. Add carrots, tofu, and coconut-curry mixture, stirring to combine. Bring to a simmer, cover, and transfer to oven. Bake until liquid is absorbed and rice is tender, about 45 minutes. Remove from oven, stir in broccoli, and let stand for 10 minutes.

Stir in lime juice and serve topped with cilantro.

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CRAB POPPERS

crabPoppers

Makes 8 poppers

4 jalapeños
4 ounces crab meat
4 ounces cream cheese
4 ounces shredded sharp Cheddar cheese
1 teaspoon smoked paprika
4 slices bacon, cut in half

Heat oven 400°. Slice jalapeños in half, lengthwise.

Remove the ribs and seeds. Set aside.

In a small bowl combine crab, both cheeses, and paprika. Stuff crab mixture into the jalapeño halves and wrap each with bacon.

Transfer to a baking sheet and bake until bacon is crispy and cheese is melted, about 10 minutes.

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SPINACH & MUSHROOM WAFFLE QUESADILLAS

spinachWaffleQuesa

Makes 4 quesadillas

3 tablespoons butter, divided
1 medium yellow onion, thinly sliced
16 ounces mushrooms, sliced
Salt and pepper, to taste
1/3 cup white wine
5 ounces baby spinach
8 (8-inch) flour tortillas
8 ounces Monterey Jack cheese, grated

Melt 2 tablespoons butter in large skillet over medium-high heat. Add onion and sauté for 5 minutes.

Add sliced mushrooms, sprinkle with salt and pepper, and sauté for 2 minutes. Add wine and continue cooking until liquid is evaporated and the onions are translucent, 6–8 minutes. Reduce heat to medium-low and add spinach, stirring gently until wilted. Remove mixture from heat.

Heat waffle maker at a medium-high setting. Lightly butter one side of each tortilla. To assemble quesadillas, place a tortilla, butter-side down, on the bottom of the waffle maker. Layer the tortilla with grated cheese, the spinach-mushroom mixture, and then a little more cheese. Top with the second tortilla, butter-side up. Close the waffle maker and cook until the cheese melts and the tortilla is golden brown, about 4 minutes.

Repeat with remaining tortillas and filling. Slice quesadillas into four wedges and serve with salsa and sour cream.

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CRAB CAKE WAFFLES

crabCakeWaffles

Makes 4–8 cakes

14 ounces canned crab meat, drained
2 eggs, lightly beaten
Zest and juice of 1 lemon
2 cloves garlic, finely chopped
¾ cup plain breadcrumbs
2 teaspoons Dijon mustard
1 small onion, finely chopped
2 tablespoons parsley, finely chopped
Salt and pepper, to taste

Combine all ingredients in large bowl and mix well. Form mixture into small patties and place in a pre-heated, greased waffle maker. Cook until cooked through and golden brown. Serve with lemon wedges and remoulade sauce (recipe follows).

REMOULADE SAUCE

½ cup mayonnaise
½ cup sour cream
¼ cup ketchup
½ tablespoon apple cider vinegar
½ teaspoon creole seasoning
2 teaspoons paprika
¼ teaspoon Dijon mustard
2 teaspoons prepared horseradish
1 large clove garlic, minced
Salt and pepper, to taste

Mix all ingredients together and store in refrigerator.

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WAFFLE DOUGHNUTS

waffleDonuts

Makes 6-8 Doughnuts

1 cup all-purpose flour
1 teaspoon baking powder
¼ cup sugar
¼ teaspoon sea salt
1/8 teaspoon nutmeg
3 tablespoons butter, melted
2 tablespoons honey
1 large egg
½ teaspoon vanilla extract
1/3 cup buttermilk

Preheat a waffle iron to the highest setting.

In a small bowl, whisk together flour and baking powder and set aside. In a medium bowl, combine sugar, sea salt, and nutmeg. Add melted butter, and then stir in honey, egg, and vanilla extract until combined. Whisk in the buttermilk. Add the flour mixture to the wet ingredients and stir until combined and smooth.

Scoop the batter onto the hot waffle iron (about 1/8–1/4 cup per doughnut) and cook according to the waffle maker’s instructions.

Allow doughnuts to cool slightly on a rack, then dust with confectioners’ sugar, or dip in glaze (recipe follows).

CHOCOLATE OR VANILLA DOUGHNUT GLAZE

1½ cups powdered sugar
3 tablespoons milk
2 teaspoons pure vanilla extract
3 tablespoons unsweetened baking cocoa (for chocolate glaze)

In large bowl, whisk together powdered sugar, milk, and vanilla until combined. Add the cocoa to make a chocolate glaze. Dunk one side of the waffle doughnuts into the glaze and top with sprinkles, if desired.

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