Tag: recipe

Mushroom and Chive Fettuccine Alfredo

A slightly ~*~fancy~*~ version of a comfort food classic. Eat with crusty bread and a nice white wine.

Mushroom and Chive Fettuccine Alfredo

Serves 6
Hands-On Time: 30min
Total Time: 30min


Ingredients

1 lb fettuccine
4 TBS butter
1 lb sliced white or baby portabella mushrooms
3 cloves garlic, finely minced
1 1/4 cup heavy cream
3/4 cup grated parm + more to taste
1/2 cup finely chopped chives (half added, half as garnish)
1 tsp salt + more to taste


Cook the pasta according to package directions in heavily salted water. Once cooked, drain and set aside.

While pasta is cooking, melt the butter in a large skillet over medium-low heat. Once melted, add the mushrooms and 1 tsp salt and cook until soft and dark brown, about 12-15 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the heavy cream and stir to combine, then allow to simmer for about 5 minutes or until slightly thickened.

Toss the pasta with the sauce in the pan until coated. Add the parmesan and 1/2 cup chives and toss again until cheese has been evenly incorporated into the sauce. Add additional salt at this point if you’d like.

Serve immediately topped with reserved chives.


Zucchini Mascarpone Galette

I’ve never been a huge ricotta fan. I know it’s supposed to be bland, since it serves as a base for other flavors, but it usually leaves me wanting something with a little more oomph. So when I realized how much I liked Smitten Kitchen’s Zucchini and Ricotta Galette, I figured I could make one I liked even better if I replaced some of the ricotta with a slightly more flavorful cheese. Enter: mascarpone. A little creamier and with a more pronounced cheesy flavor, it fit the bill perfectly.

Zucchini Mascarpone Galette

Adapted from Smitten Kitchen

Serves 6
Hands-On Time: 45 min
Total Time: 1hr 30 min


Ingredients

Crust:
1 1/4 cups flour, chilled in freezer for 30 min
1/4 tsp salt
1 stick cold unsalted butter, cut into small pieces
1/4 cup sour cream
2 tsp lemon juice
1/4 cup very cold water

Filling:
1 lb zucchini, sliced 1/4 inch thick
2 TBS olive oil
2 garlic cloves, minced
1/3 cup ricotta cheese
2/3 cup mascarpone cheese
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella

1 egg yolk beaten with 1 tsp water


Preheat oven to 400 degrees. Line a baking sheet lined with parchment paper or a silicone mat.

Make dough: Whisk together flour and salt in a large bowl. Sprinkle butter pieces over flour and use your hands to combine until the pieces of butter are no larger than small peas. In a small bowl, whisk together sour cream, lemon juice and water and add to the butter-flour mixture. With your hands, combine until large lumps form. Gently pat the lumps into a ball, cover with plastic wrap, and freeze for no longer than 20 minutes (remove to the fridge if you need more time to work).

Make filling: Spread the zucchini over two layers of paper towels and sprinkle lightly with salt. Let sit 30 min, and then blot the zucchini to remove water on the surface. In a small bowl, whisk olive oil and minced garlic together – set aside. In a separate bowl, combine ricotta, mascarpone, parmesan, mozzarella, and 1 tsp of olive oil mixture and add salt to taste.

Flour a large flat work surface (I like to lay down parchment paper and then flour to contain mess). Roll out the chilled dough into a 12-inch round.

On a floured work surface, roll the dough out into a 12-inch round. Transfer to the prepared baking sheet.. Spread the cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the zucchini, with slices slightly overlapping, in concentric circles from the outside edge of the cheese mixture to the center. Evenly drizzle the remaining olive oil and garlic mixture over the zucchini. Gently fold the plain edge dough over the very edge of the zucchini circles, pleating to keep together as needed. Brush the exposed dough with the egg yolk/water mixture.

Bake the galette about 30 to 40 minutes, or until the cheese has puffed up a little and the zucchini are slightly translucent. Remove from the oven, let cool for about 5 minutes, and then transfer carefully to a serving plate. Serve in wedges.


Surprise Teriyaki Chicken & Grilled Bok Choy

So there aren’t any cool surprises about this recipe – the surprise was mine when the marinade I threw together because I thought it would taste good tasted exactly like teriyaki *facepalm*. But that’s okay, because a recipe for teriyaki chicken that you can throw together with pantry staples and class up with some grilled veggies is great in my book. And, for the record, I wasn’t wrong about it tasting good.

Surprise Teriyaki & Grilled Bok Choy

Serves 4
Hands-On Time: 45min
Total Time: 45min + 8hrs for marinade time


Ingredients

2 chicken breasts, cut in half
4 baby bok choy
White or brown rice, prepared according to package instructions

Marinade
2 cloves garlic, minced
2 tsp ginger, minced
1 cup soy sauce
1 cup rice wine vinegar
1/2 TBS chili oil
1 TBS sesame oil
1 TBS sugar or honey or agave syrup


Whisk together all marinade ingredients in a baking dish. Put chicken in the dish with the marinade and use a spoon to coat the top side with sauce. Cover and let sit in the fridge 6-8 hours (you can leave it up to 24 if needed – it’ll still be good, but a bit saltier than it would otherwise).

Once you’re ready to start cooking, preheat your grill to medium-high heat. Halve each baby bok choy, leaving the tough connecting stalk at the bottom. Brush the cut side with vegetable oil. Grill, starting with the cut side, until tender and slightly charred, about 3-5 minutes on each side.

Remove the chicken from the marinade and set the marinade aside, reserving it. Grill the chicken until there is no visible pink when cut into, or a meat thermometer reads an internal temp of 165 degrees. Let rest 5 minutes.

While the chicken is resting, pour the reserved marinade into a saucepan over high heat and bring to a boil for at least 1-2 minutes (THIS IS IMPORTANT BECAUSE YOU JUST USED IT TO MARINATE RAW CHICKEN). It may be reduced enough for your taste at that point, if not, continue to simmer until it’s the consistency you like.

Serve chicken over rice topped with the sauce formerly known as marinade, and with the bok choy on the side.

Note: I grilled the bok choy and chicken because it’s August and I don’t want to deal with the stove more than I need to, but there’s no reason you couldn’t pan-sear both of them, or roast both of them, or cook them any other way that gets the job done.


Lemon Basil Vodka Spritz

It feels more special to make a cocktail in the evening in the summer, instead of just pouring myself a glass of wine. Winter calls for red wine most nights, but this bright lemon basil spritz will hit the spot after a long day in (let’s be real) an overly air-conditioned office. If you don’t have or can’t find lemon basil, this would also be delicious with regular basil.

Lemon Basil Vodka Spritz

Makes One Drink
Hands-On Time: 5 min
Total Time: 5 min


Ingredients

1 cup loosely packed lemon basil leaves
1 TBS agave syrup
1.5 oz vodka
Juice of half a lemon
Can of soda water or seltzer water
Ice


Muddle together the basil leaves and agave at the bottom of a glass. Add lemon juice and vodka. Add ice. Fill the rest of the glass with seltzer. Garnish with additional basil leaves and lemon slices.


Mike’s Fish Tacos

Kyle’s Dad makes these amazing fish tacos. Now you can, too. The secret, in my opinion, is the sauce – I’d happily sub it in nearly any fish dish that calls for tartar sauce (and I love tartar sauce). Use any whitefish you’d like – I’ve used tilapia and cod and they’ve both worked well, but halibut would be tasty too.

I am, sadly, a cilantro-tastes-like-soap person, so you’ll notice this recipe calls for none. Feel free to use it liberally in both the sauce and as a garnish if you have more cooperative taste buds!

Mike’s Fish Tacos

Serves 4-6
Hands-On Time: 30 min
Total Time: 1hr 30 min


Ingredients

Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp cumin
1/2 tsp dried coriander
1/2 tsp dried dill
1/2 tsp dried oregano leaves
1/2 tsp chili powder
1 tsp minced capers
1 jalapeño, ribbed and seeded and finely minced
Juice from 1/2 a lime

Seasoning
1 TBSP sweet paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves

Assembly
2 lbs Tilapia or other white fish
2 cups shredded cabbage
Corn or flour tortillas


Make the sauce: Whisk together the sour cream and mayo until combined. Add the lime juice and whisk until fully incorporated. Whisk in remaining ingredients. Let sit in the fridge for at least one hour.

Make the blackening rub: Whisk together all of the seasoning ingredients.

Rub the fish with the seasoning mixture. If you have leftover seasoning, store in an airtight container. Grill the fish for 5-7 minutes each side or roast in a 425 degree oven for 15-20 minutes. Break into bite-sized pieces.

Assemble tacos with tortillas, fish, shredded cabbage, and sauce. Add a spritz of lime, if you’re feeling fancy. Enjoy!

Note: If you’re a mayo-hater (who hurt you?), you can definitely use all sour cream, or even greek yogurt. It won’t be quite as rich, but it’ll do the job.


Raspberry Cobbler

In my opinion, this is the perfect summer dessert – almost no hands-on time, can bake while you’re eating a meal or doing literally anything else, uses summer berries, goes well with ice cream, etc, etc. And for almost no effort, you get a deliciously caramelized lid, and jammy berries, and something that seems like it took a lot more effort than it did. You’ll be making this weekly, just because you can.

Raspberry Cobbler

Serves 8-10
Hands-On Time: 10 min
Total Time: 1hr 20min


Ingredients

1 lb raspberries
1 cup whole milk or half and half
1/2 cup (1 stick) butter, melted
1 cup + 1/4 cup sugar
1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder


Preheat oven to 350 degrees and grease an 8×8 baking dish dish or 9-inch round cake pan.

Whisk together the flour, 1 cup of the sugar, baking powder, and salt in a large bowl. Slowly whisk in milk until combined and mostly smooth. Whisk in melted butter until combined. Pour into prepared baking dish. Scatter raspberries over the top of the batter. Sprinkle remaining 1/4 cup sugar evenly over the top.

Bake for one hour. The berries should sink to the bottom of the batter and the top should be golden brown and have a firm crust. Allow to cool 10 minutes before serving with ice cream or whipped cream and additional berries.


Weeknight Rice Noodles with Meatballs

Weeknight Rice Noodles with Meatballs

Serves 4-6
Hands-On Time: 30 min
Total Time: 30 min


Ingredients

Sauce
2 1/2 cups beef broth
1/2 cup soy sauce
1/4 cup rice vinegar
1 TBS grated or minced ginger
2 TBS sesame oil
2 TBS honey
2 tsp chili oil

Meatballs
1 lb ground beef
3 tsp onion powder
2 cloves garlic, minced
1/2 tsp red chili flakes
1 tsp salt

Assembly
16 ounces rice noodles
1 lb mixed sliced mushrooms of your choice (I like to include at least some shiitake)
4-5 baby bok choy, halved
Bunch scallions, white/light green parts thinly sliced, dark green parts roughly chopped
Vegetable oil for frying meatballs


Cook the noodles a minute or two shy of the package directions. Drain and set aside in a large bowl.

Whisk all of the sauce ingredients together in a medium bowl. Set aside.

Combine the ground beef, garlic, onion powder, salt, and red pepper flakes in a medium bowl. Shape the mixture into about 16 meatballs (1 1/2 inches across). Heat vegetable oil in a large pan over medium-high heat. Cook the meatballs in the oil until browned and mostly cooked through, about 7-9 minutes. Transfer to a separate plate or bowl. Add the mushrooms to the pan with vegetable oil and meatball drippings and cook until browned. Add bok choy and sauté until tender, about 5 minutes. Add the dark green parts of the scallions and cook another 2 minutes. Add the vegetables to the bowl with the noodles.

Add the broth to the pan and simmer until slightly thickened, about 8-10 minutes. Add the meatballs in for the last 2 minutes of cooking, turning occasionally. Pour the meatballs and sauce over the noodles and vegetables and toss to combine. Serve topped with the thinly sliced scallions.

Note: If you’d like the sauce to be slightly thicker, whisk together one tablespoon of sauce with one tablespoon of cornstarch and combine with remainder of sauce before simmering.


Mashed Garlic Butter Carrots

These are reminiscent of a savory preparation of mashed sweet potatoes, plus you get to use up a big chunk of summer produce in a somewhat novel way! Serve these with anything you’d normally serve with mashed potatoes for a tasty, colorful twist.

Mashed Garlic Butter Carrots

Serves 4-6
Hands-On Time: 15 min
Total Time: 30 min


Ingredients

2 lbs carrots, peeled and chopped
2 cloves garlic, peeled
4 TBSP unsalted butter
Salt to taste + for cooking water


Bring salted water to a boil in a large stockpot. Once boiling, add carrots and garlic and continue to boil until fork-tender, about 15 minutes.

Drain the carrots and garlic and place in a medium bowl with butter. Using a fork or potato masher (I use this one from Williams-Sonoma and like it) mash the carrots and garlic together until they’ve reached a mostly smooth consistency. Season with additional salt to taste.


Carrot Top Chimichurri

Hate food waste? Same here. That’s why I’m always so excited to learn new recipes for things that would otherwise be considered food scraps, like beet greens and carrot tops. This carrot top chimichurri has a more earthy, vegetal taste than the normal parsley and cilantro variety, but it’s just as delicious and a great way to keep one more thing out of the trash or compost bin. Serve it with steak, use it as a marinade, or do whatever else you would do with regular chimichurri!

Carrot Top Chimichurri

Adapted from Bon Appetit

Serves 4-6
Hands-On Time: 15 min
Total Time: 20 min


Ingredients

1 cup finely chopped carrot greens from 1-2 lbs of carrots
1 small to medium shallot, minced
3 cloves garlic, minced
3/4 cup red wine vinegar
1/2 TBSP crushed red pepper flakes
2 tsp finely chopped fresh oregano
3/4 cup extra virgin olive oil
1/2 tsp salt + to taste


Combine shallot, garlic, red pepper flakes, and salt in a small bowl. Cover with the red wine vinegar and let sit for 10-15 minutes.

Add the chopped carrot greens and oregano to the aromatics and vinegar mixture and stir to combine. Whisk while slowly adding the oil. Add additional salt to taste.

Optional: You can serve the chimichurri as-is at this point, but I like to take an immersion blender (I use this set from Cuisinart and love it, but you can also get a standalone immersion blender) and give it a few pulses. It shouldn’t be smooth/creamy, but it’ll be a little finer than just chopping will normally get it.


Sous Vide Steak with Chimichurri

I’m obsessed with cooking steaks sous-vide. It always turns out perfectly, you can set it and forget it while you prepare the rest of dinner, and it’s overall less messy. Yes, you still need to use a pan or grill to sear the meat before serving, but the pan gets less dirty than it would if you were fully cooking the steaks in it. Topped with some carrot top chimichurri prepared while the steaks were cooking away with no effort by you? Mmmm. Perfect. I use and love Joule Sous Vide by ChefSteps (I am generally wary of IoT and bluetooth connected appliances, but the app has SO many cool cooking guides and the machine works fantastically) but there are a lot of great options out there.

Sous Vide Steak with Carrot Top Chimichurri

Serves 4-6
Hands-On Time: 25 min
Total Time: 1hr


Ingredients

2 lbs sirloin steak
1/4 cup + 2 TBSP extra virgin olive oil or butter
1 1/2 TBSP kosher salt
One batch of Carrot Top Chimichurri


Place steak in a gallon sized, freezer-safe zip-top bag and add 1/4 cup of the olive oil or butter and the salt. Cook according to directions from whatever sous vide mechanism you’re working with.

Once the steak has finished cooking, heat a large pan with the remaining olive oil or butter over medium-high heat. Sear the steaks for 1-2 minutes per side, or until the meat no longer sticks to the pan and has a nice brown crust.

Remove the steaks from the heat and let rest for 10 minutes before slicing. Slice and serve topped with the chimichurri.