Wednesday, September 12, 2018

Brown Butter Salted Caramel Rice Krispy Treats

6 tbsp butter
6 cups mini marshmallows
6 cups rice krispies
Salted caramel sauce
Chocolate chips
Flaky sea salt and/or sprinkles

  1. Melt the butter in a medium pan on medium heat - melt until it's foamed then turned clear then develops a nutty flavor
  2. Add mini marshmallows, stir until they are completely melted.
  3. Turn off the heat.
  4. Add the rice krispies and mix until the cereal is completely coated with the marshmallow mixture.
  5. Spoon into a greased pan, muffin tin, or cookie cutters
  6. Melt chocolate chips at half power in glass bowl for a couple of minutes until melted
  7. Spoon salted caramel onto rice krispy treats, then top with melted chocolate
  8. Put in fridge to set

Friday, September 7, 2018

Passion Fruit Ice Cream


  • 2 cups unsweetened passion fruit concentrate
  • 1 (14 oz.) can sweetened condensed milk
  • 3 cups half-and-half or cream
  • 4 Tablespoons granulated sugar, optional 

  1. In a large glass bowl, whisk passion fruit concentrate and sweetened condensed milk together. Add the half and half/cream and whisk well. Taste and add sugar if needed. 
  2. Cover the mixture and place in the fridge to chill for several hours. Churn in an ice cream maker according to manufacturer's directions. Transfer to an airtight container and place in the freezer to firm up before serving.

Sunday, September 2, 2018

Sweet Potato Gnocchi in Brown Butter Sage Sauce

Makes 8-10 generous servings

  • 3 large red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
  • 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 
  • 1 cup finely grated Parmesan cheese (about 3 ounces)
  • 2 tablespoons (packed) golden brown sugar
  • 2 teaspoons plus 2 tablespoons salt
  • 1/2 teaspoon freshly ground nutmeg
  • 2 3/4 cups (about) all purpose flour
  • 1 cup (2 sticks) unsalted butter
  • 6 tablespoons chopped fresh sage plus whole leaves for garnish

Pierce sweet potatoes with fork, microwave on high until tender, about 7 minutes per side. Cut in half and cool. 
Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. 
Add ricotta cheese; blend well. 
Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. 
Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. [this is a good point to refrigerate if you're cooking them another day]
Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes, until they float to top. 
Transfer gnocchi to clean rimmed baking sheet, cool (Can be made 4 hours ahead. Let stand at room temperature.)

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Transfer some of sage butter to large skillet set over medium-high heat. Add batch of gnocchi. 
Sauté until gnocchi are heated through, about 6 minutes - they'll be toasted golden brown
Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Sunday, August 19, 2018

Beef Stroganoff

Beef Stroganoff

1/4 cup butter
2lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10 3/4 oz) condensed golden mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

  • In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
  • In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
  • Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
  • Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Israeli Couscous Salad

Israeli Couscous Salad

3 tbsp extra virgin olive oil, divided Pantry
8 oz. dried Israeli couscous
1 handful flat-leaf parsley, chopped
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
4 oz. crumbled feta cheese
juice of 1 lemon
salt and pepper to taste Pantry

  • Heat 1 tbsp olive oil in a pot over medium-high heat. 
  • Add couscous and toast lightly, 1-2 minutes, stirring occasionally. 
  • Add 2 1/2 cups water and cover. Bring to a boil and then reduce heat to medium-low. 
  • Allow to cook for 5-7 minutes, or until all water has absorbed and couscous is tender. Stir occasionally to prevent sticking.
  • Rinse couscous under cool water in a fine mesh strainer to bring the temperature down. Transfer rinsed couscous to a bowl.
  • Toss cooked couscous with remaining olive oil, parsley, cherry tomatoes, red onion, feta and lemon juice. Season with salt and pepper to taste.

Cauliflower Soup

Cauliflower soup:

1 tablespoon vegetable oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs.), chopped
4 cups chicken or vegetable broth
Freshly ground white pepper

For oil drizzle topping:
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1 tablespoon finely chopped flat-leaf parsley

  • Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
  • Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
  • In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you'd like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.

Turkey Feta Mint Burgers

Turkey Feta Mint Burgers:
1 large egg
1 pound lean ground turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mint, chopped
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 tablespoon olive oil
4 hamburger buns, split
1 cup arugula

In a large bowl, lightly beat the egg with a fork. 
Add the turkey, salt, pepper, mint, feta, and red onion. 
Mix with the fork until thoroughly combined. 
Form into four 3/4-inch high by 3 1/2-inch in diameter patties, taking care to not overwork the meat.
Heat the oil in a large nonstick skillet set over medium heat. 
Add the patties and cook until a meat thermometer inserted into the center registers 165F, about 7-8 minutes per side.
Place 1/4 cup of the arugula on each bun bottom and top with the burger.