http://www.feralcow.com/tiki-wiki_rss.php?ver=2 Sun, 05 Sep 2010 06:20:40 +0100 Tiki CMS/Groupware via FeedCreator 1.7.2.1 http://www.feralcow.com/img/tiki.jpg http://www.feralcow.com/tiki-index.php en-us feralcow feralcow http://www.feralcow.com/tiki-index.php?page=Miscellaneous .diffchar { color:red; } + Sticky Oat and Pine Nut Bars
]]> admin Sat, 24 Apr 2010 23:38:15 +0100 http://www.feralcow.com/tiki-index.php?page=Sticky+Oat+and+Pine+Nut+Bars .diffchar { color:red; } + INGREDIENTS
+ 1 stick unsalted butter, plus more for greasing
+ 3/4 cup honey
+ 1/2 cup packed light brown sugar
+ 2 cups old-fashioned oats, preferably thick-cut
+ 1 1/2 cups pine nuts (8 ounces)
+ 1 teaspoon freshly ground black pepper
+ Pinch of salt
+ 4 ounces white chocolate, chopped
+ 1/2 teaspoon canola oil
+
+ DIRECTIONS
+ Preheat the oven to 325°. Butter an 8-inch square baking pan. Line the bottom and two sides with parchment paper.
+
+ In a large saucepan, melt the butter with the honey and sugar and cook over moderate heat, stirring constantly, until an amber caramel forms, about 5 minutes. Stir in the oats, pine nuts, pepper and salt and cook, stirring constantly, until the pine nuts just begin to brown, about 2 minutes. Scrape the mixture into the prepared pan and smooth the surface. Bake for about 20 minutes, until bubbling and browned around the edges. Let the bars cool completely in the pan.
+
+ Run the tip of a knife around the edge of the pan and lift the square from the pan. Cut the square in half, then cut each half into 6 bars. Discard the parchment paper.
+ Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate at high power at 30-second intervals, stirring in between. Stir in the oil and let cool slightly. Dip the bottom half of each oat bar into the white chocolate and set the bars on the baking sheet. Refrigerate just until the white chocolate is set. If the chocolate looks thin, dip the bars a second time.
]]> admin Sat, 24 Apr 2010 23:37:54 +0100 http://www.feralcow.com/tiki-index.php?page=First+Course .diffchar { color:red; } + Curried Cauliflower and Green Bean Salad with Lemon Yogurt
]]> admin Sat, 24 Apr 2010 22:53:28 +0100 http://www.feralcow.com/tiki-index.php?page=Curried+Cauliflower+and+Green+Bean+Salad+with+Lemon+Yogurt .diffchar { color:red; } + INGREDIENTS
+ One 2 1/4-pound head of cauliflower, cut into 1-inch florets
+ 1 red onion, cut into thin wedges
+ 1/4 cup extra-virgin olive oil
+ Salt and freshly ground pepper
+ 1/2 pound green beans, cut into 2-inch lengths
+ 1 tablespoon vegetable oil
+ 2 slices of white sandwich bread, torn into small pieces
+ 1 teaspoon mild curry powder, such as Madras
+ 1 cup fat-free, Greek-style plain yogurt
+ 1 tablespoon fresh lemon juice
+ 1/2 cup chopped cilantro
+ 1 garlic clove, finely grated
+
+ DIRECTIONS
+ Preheat the oven to 425°. In a large bowl, toss the cauliflower and onion with 3 tablespoons of the olive oil and season with salt and pepper; spread the vegetables on a large baking sheet. In the same bowl, toss the beans with the remaining 1 tablespoon of olive oil and season with salt and pepper. Spread the beans on a small baking sheet. Roast all of the vegetables until crisp-tender and lightly browned, stirring once or twice, about 14 minutes for the beans and 16 for the cauliflower and onions. Return all of the vegetables to the bowl and let cool.
+ Meanwhile, in a medium skillet, heat the vegetable oil. Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Transfer to a plate to cool and season with salt.
+
+ In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes. Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
+
+ In a small bowl, combine the yogurt with the lemon juice, cilantro and garlic and season with salt and pepper. Sprinkle the vegetables with the croutons and serve with the yogurt sauce.
]]> admin Sat, 24 Apr 2010 22:52:56 +0100 http://www.feralcow.com/tiki-index.php?page=Second+Course .diffchar { color:red; } + Farfalle with Spring Vegetables
]]> admin Sat, 24 Apr 2010 22:49:42 +0100 http://www.feralcow.com/tiki-index.php?page=Farfalle+with+Spring+Vegetables .diffchar { color:red; } + INGREDIENTS
+ 2 slices of white sandwich bread, finely chopped (1 cup)
+ 1/2 cup plus 2 tablespoons extra-virgin olive oil
+ 2 tablespoons chopped flat-leaf parsley
+ 2 tablespoons snipped chives
+ 1 tablespoon chopped tarragon
+ Salt and freshly ground pepper
+ 1 bunch broccolini
+ 1 pound farfalle
+ 4 tablespoons unsalted butter
+ 1 garlic clove, minced
+ 1 fennel bulb—halved, cored and thinly sliced
+ 2 scallions, thinly sliced
+ 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
+ 1 tablespoon fresh lemon juice
+
+ DIRECTIONS
+ Preheat the oven to 350°. On a baking sheet, toss the bread with 1/4 cup of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in half each of the parsley, chives and tarragon. Season the crumbs with salt and pepper.
+ In a pot of boiling salted water, cook the broccolini until tender, 1 minute; using tongs, transfer to a cutting board and coarsely chop. Boil the pasta until al dente. Drain, reserving 1 cup of the cooking water.
+
+ In a deep skillet, melt the butter in the remaining 6 tablespoons of oil. Add the garlic, fennel, scallions, peas and broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes. Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs. Sprinkle the pasta with the bread crumbs just before serving.
]]> admin Sat, 24 Apr 2010 22:49:16 +0100 http://www.feralcow.com/tiki-index.php?page=Santa+Fe+Quinoa+Salad .diffchar { color:red; } + INGREDIENTS
+ 3/4 cup quinoa (about 5 ounces)
+ 1 1/2 cups water
+ Kosher salt
+ 1 teaspoon cumin seeds
+ 2 tablespoons fresh lime juice
+ 6 tablespoons vegetable oil
+ Freshly ground pepper
+ One 15-ounce can black beans, rinsed
+ 1 small red bell pepper, finely diced
+ 1/2 cup finely chopped cilantro
+ One 3-ounce jar cocktail onions, drained and finely chopped
+
+ DIRECTIONS
+ In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
+ Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
+
+ Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.
+
]]> admin Sat, 24 Apr 2010 22:46:19 +0100 http://www.feralcow.com/tiki-index.php?page=Chile+Honey+Glazed+Salmon+with+Two+Sauces .diffchar { color:red; } + INGREDIENTS
+ 1 pound tomatillos, husked
+ 1 red onion, coarsely chopped
+ 8 garlic cloves, 2 chopped
+ 2 large jalapeños, stemmed
+ 1/4 cup canola oil, plus more for brushing
+ Salt and freshly ground pepper
+ 1/4 cup fresh lime juice
+ 1/4 cup chopped cilantro, plus sprigs for garnish
+ 1/4 cup honey
+ 1 canned chipotle in adobo, chopped
+ 1 teaspoon ground cumin
+ One 19-ounce can black beans with their liquid
+ 1 1/2 teaspoons pure ancho chile powder
+ 1 1/2 teaspoons Dijon mustard
+ Four 8-ounce center-cut salmon fillets, with skin
+ Sour cream, for serving
+
+ DIRECTIONS
+ Preheat the oven to 375°. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapeños. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.
+ Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.
+ In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt.
+
+ Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 tablespoons of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining 3 sides just until lightly charred, 3 minutes longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 minutes.
+
+ Spoon the tomatillo salsa on plates and top with the salmon. Garnish with sour cream and the cilantro sprigs and serve with the black bean sauce.
]]> admin Sat, 24 Apr 2010 22:38:07 +0100 http://www.feralcow.com/tiki-index.php?page=Grilled+Garlic+Rubbed+Bread+Topped+with+Arugula+Lemon+and+Grana+Padano .diffchar { color:red; } + Ingredients
+ 1 loaf pugliese bread or como bread,
+ sliced into 8 pieces 3/4 inch thick
+ 4 tablespoons extra-virgin olive oil (divided)
+ 2 cloves garlic, peeled and halved
+ 1/2 teaspoon grated lemon zest
+ Juice of 1/2 lemon
+ 8 loosely packed cups arugula (large stems removed)
+ Sea salt, medium to coarsely ground,
+ or kosher salt
+ 1/4 pound grana padano cheese, shaved with a vegetable peeler into thin pieces
+
+ Directions
+ Heat a grill or grill pan to high. Brush both sides of the bread slices with about 2 tablespoons olive oil. Grill the bread on each side until nicely toasted with a hint of char. Remove from the grill and immediately rub with the garlic halves until most of the garlic is transferred to the bread. Cut the grilled bread slices in half and place two halves on each plate.
+
+ In a small bowl whisk together the lemon zest, juice and remaining 2 tablespoons olive oil. In a large mixing bowl, toss the arugula with the lemon and oil dressing and a large pinch of salt. Toss again and adjust to taste with lemon juice, salt or oil, if needed. Put some arugula salad on each bread half. Garnish with shavings of the cheese and serve.
]]> admin Sat, 10 Apr 2010 17:54:13 +0100 http://www.feralcow.com/tiki-index.php?page=Brioche+Egg+in+a+Hole+with+Wild+Mushrooms+Sage+and+Creme+Fraiche .diffchar { color:red; } + Ingredients
+ 3 tablespoons unsalted butter, melted, divided
+ 1/2 small red onion, sliced thin
+ Salt
+ 6 to 8 ounces mushrooms (preferably chanterelles), cut about 1/4 inch thick
+ 4 sage leaves, sliced thin
+ 2 slices brioche, challah or Pullman loaf (about 3/4 inch thick, with a 3-inch circle cut in middle (use a biscuit cutter)
+ 2 eggs
+ Ground black pepper
+ 3 tablespoons crème fraîche
+
+ Directions
+ Heat 1 tablespoon of the butter in large (12-inch) skillet that has a lid over medium-high. Add onion and pinch salt and cook until softened and fragrant, about 3 minutes. Add the mushrooms and a touch more salt and cook, stirring occasionally, until well browned, about 7 minutes. Add sage.
+
+ Transfer mushrooms to a bowl and keep warm; reduce heat to medium.
+ Liberally butter each side of bread with remaining melted butter; place in skillet and cook until lightly toasted, about 4 minutes. Flip bread and crack an egg in each hole (without breaking yolk), season with salt and pepper. Tent the eggs with a small piece of foil, cover the pan, and cook until white is just set and yolk is warm, 3 to 5 minutes. Stir about half the crème fraîche into the mushrooms, then pile them on top of toast, drizzle with the rest of the crème fraîche, and serve immediately
+
]]> admin Sat, 10 Apr 2010 17:51:08 +0100