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Deconstructed wedge salad12/27/2023 ![]() Drizzle in about 1/3 cup cold water, while stirring, until you’ve got a bunch of small clumps of dough. Cut the fats into the flour with your fingers, a pastry blender, or paddle attachment of your stand mixer, until the mixture resembles coarse meal. Cut the shortening and butter into cubes over the salt and flour. Make the crust: Measure the flour into a bowl and add the sugar and salt.Salt & fresh ground black pepper to taste can mild green chliesģ/4 – 1 cup corn kernels, fresh cut from 1-2 ears, frozen, canned, or whatever you’ve got ![]() One bunch of scallions, sliced, including white and green OR 3/4 cup chopped onionġ large zucchini or 2 small, or a mix of zucchini and yellow squash, quartered longwise, and slicedġ large or 2 small poblano chiles, roasted, skinned, seeded, and chopped OR one 4 oz. active time, plus an hour to chill the crust. I even printed labels with all the ingredients. Calabacitas Quiche was my contribution to the 2008 Pie Palooza, a benefit formerly put on by REAP Food Group. You can use calabacitas as an enchilada filling, and a few years ago – gosh more than a few, like 15, 2008! – I thought it’d be a nice quiche filling too. ![]() Make about 4 cups of pesto – enough for about 2 pounds of pasta.Įlsewhere on this blog you’ll find a recipe for calabacitas, a cheesy mix of zucchini, corn, and green chiles served in New Mexico. Taste and see if it needs more cheese, garlic, lemon, or salt. Process until smooth, scraping the sides of the bowl as necessary. With the processor running, pour the oil in through the feed tube. Start by pulsing, and then puree the mixture until it’s pasty.Īdd the basil, cheese, lemon zest and lemon juice, and a few pinches of salt and pulse again. Place the broccoli, garlic, and nuts in the bowl of a food processor. Drain, and rinse with a little cold water to stop the cooking. Cook for about 5-10 minutes until the broccoli is tender but not mushy. Grated zest and juice of one lemon about 1 tablespoon zest and 3-4 tablespoons juiceīring a large pot of water to a boil, and add the broccoli and a pinch of salt if desired. Here’s a fun way to combine two peak summer vegetables in a pesto that stays green!ġ/2 cup toasted nuts, pine nuts are traditional but you can use cashews (that’s what’s in this batch) almonds, pecans, or walnutsģ cups fresh basil rinsed and leaves picked off stemsģ/4 to 1 cup grated Parmesan – again Parmesan is traditional but you could uses other hard cheeses Scoop the batter into the prepared muffin tin, and bake for about 20 minutes until firm and browned. Add the extra milk if necessary, then gently fold in the blueberries. Switch to a silicone spatula and fold together just until there are no dry spots. ![]() Add the eggs, and whisk again until smooth and emulsified.Īdd the flour, cornmeal, baking powder, salt, and baking soda, then add the sour cream and milk. Cool slightly then add the sugar or honey and whisk until smooth. Melt the butter in a microwave safe bowl. Line the wells of the 12-cup muffin tin with paper liners, or grease. And no dish delivers better on all those fronts than the classic wedge salad-a quarter of a head of iceberg lettuce dripping with creamy blue cheese dressing and scattered with crisp bacon, tomatoes, and more.A mildly sweet corn muffin accented with blueberriesġ/2 cup milk or buttermilk, plus a little extra if neededġ cup fresh or frozen blueberries – if using frozen do not thaw We're entering that time of year when foods need to be satisfying but not gut-busting. And yet, even if it isn't that hot out, it's definitely been getting warm enough that my water consumption is starting to spike while my appetite recedes (well, slightly, anyway). The other day I looked at the thermometer outside my New York City kitchen window and it read 105☏. ![]() Crisping the fresh bread crumbs in the rendered bacon fat adds more smoky, porky flavor to the dish.Quick-pickling the red onion reduces its harshness while adding a needed bright note to balance the creamy richness of the dressing and meaty bacon.Salting the tomato drains excess water, concentrating its flavor while seasoning it throughout. ![]()
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