-eatingwell.com
INGREDIENTS
4 medium sweet potatoes
1 15-ounce can black beans
2 medium tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
DIRECTIONS
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
02 July 2007
Roasted Sweet-Potato Salad
-Redbook magazine
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
30 June 2007
Spiced Chocolate-Caramel Buttermilk Shake
-Daniel Patterson, NYT
1/2 cup sugar
1 tablespoon cocoa powder
Large pinch ground cardamom
Pinch ground ginger
Pinch ground allspice
Pinch ground cinnamon
Large pinch salt
2 cups homemade buttermilk.
1. Place the sugar in a small heavy pan and set over medium-low heat. Without moving the sugar, let it melt and brown around the edges, then tilt the pan to help it brown evenly. When it is deep brown, remove from the heat to cool slightly. Stir in the cocoa, cardamom, ginger, allspice, cinnamon, and salt.
2. In a separate small pan, warm 1 cup of the buttermilk, then stir into the caramel. If the sugar seizes, bring it to a simmer, stirring often, until it dissolves.
3. Freeze in a shallow pan or bowl, stirring with a fork occasionally, until frozen into a granita.
4. Using a blender, puree the granita with the remaining 1 cup of buttermilk. Serve immediately. Serves 2.
1/2 cup sugar
1 tablespoon cocoa powder
Large pinch ground cardamom
Pinch ground ginger
Pinch ground allspice
Pinch ground cinnamon
Large pinch salt
2 cups homemade buttermilk.
1. Place the sugar in a small heavy pan and set over medium-low heat. Without moving the sugar, let it melt and brown around the edges, then tilt the pan to help it brown evenly. When it is deep brown, remove from the heat to cool slightly. Stir in the cocoa, cardamom, ginger, allspice, cinnamon, and salt.
2. In a separate small pan, warm 1 cup of the buttermilk, then stir into the caramel. If the sugar seizes, bring it to a simmer, stirring often, until it dissolves.
3. Freeze in a shallow pan or bowl, stirring with a fork occasionally, until frozen into a granita.
4. Using a blender, puree the granita with the remaining 1 cup of buttermilk. Serve immediately. Serves 2.
Orange-Buttermilk Shakes
-Daniel Patterson, NYT
2 cups orange juice
1 tablespoon sugar
Large pinch salt
1 ½ cups homemade buttermilk (see Note).
1. In a shallow pan, combine orange juice, sugar and salt. Freeze, stirring occasionally with a fork, until frozen into a granita.
2. Using a blender, purée the orange granita with the buttermilk. Serve immediately.
2 cups orange juice
1 tablespoon sugar
Large pinch salt
1 ½ cups homemade buttermilk (see Note).
1. In a shallow pan, combine orange juice, sugar and salt. Freeze, stirring occasionally with a fork, until frozen into a granita.
2. Using a blender, purée the orange granita with the buttermilk. Serve immediately.
Chilled English Pea-Mint Soup
-Daniel Patterson, NYT
2 cups homemade buttermilk (see Note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper.
1. In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
2. Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
3. In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
4. To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper. Serves 4.
2 cups homemade buttermilk (see Note)
4 cups shelled peas, plus more for garnish
Salt
10 mint leaves
Freshly ground black pepper.
1. In a medium saucepan, bring the buttermilk to a simmer and add 4 cups of peas and a large pinch of salt. Simmer for 1 to 2 minutes over medium heat, stirring often so that the buttermilk does not boil over. The peas should not be fully cooked and still have a slight bite to them.
2. Transfer the peas and liquid immediately to a blender with the mint leaves and, starting on low speed, carefully blend (holding the lid on firmly with a dishcloth), working up to high speed for 60 seconds.
3. In order to preserve the vibrant color and flavor of the peas, the soup must be cooled immediately. Pass through a fine-mesh sieve into a bowl, then rest the bowl inside a larger bowl full of ice water. Stir continuously until cool, tasting occasionally; you will notice that the soup becomes sweeter as it cools. Adjust seasoning with salt and black pepper. Refrigerate until cold.
4. To serve, ladle soup into bowls and top with fresh peas and freshly ground black pepper. Serves 4.
Homemade Butter and Buttermilk
-Daniel Patterson, NYT
6 cups organic heavy cream
Salt to taste (optional).
1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it’s almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
2. Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
3. Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
4. Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate. Makes about 16 ounces (2 cups) each of butter and buttermilk.
6 cups organic heavy cream
Salt to taste (optional).
1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it’s almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
2. Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
3. Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
4. Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate. Makes about 16 ounces (2 cups) each of butter and buttermilk.
28 June 2007
Cold-Brewed Iced Coffee
-from NYT
Time: 5 minutes, plus 12 hours’ resting
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Yield: Two drinks.
NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave
Time: 5 minutes, plus 12 hours’ resting
1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).
1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.
2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.
Yield: Two drinks.
NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave
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