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SALMON AND ASPARAGUS FRITTATA
EPICURIOUS; BY MARGE PERRY (APRIL 2011)
3/4 pound red potatoes, cut into 1/2-inch cubes
6 whole eggs, lightly beaten
3 egg whites, lightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried oregano
8 ounces asparagus, trimmed and cut into 3/4-inch pieces
12 ounces salmon fillet, skin removed, cut into bite-size pieces
Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
BON APPÉTIT AUGUST 2001
YIELD: 6 servings
2 cups whole-milk ricotta cheese
4 ounces cream cheese, room temperature
4 tablespoons sugar
3 tablespoons honey
3/4 teaspoon vanilla extract
4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)
2 teaspoons fresh lemon juice
Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
Divide ricotta mixture among 6 wineglasses. Top with berries and serve.
GOURMET MARCH 2007
YIELD: 4 servings
TOTAL TIME35 min
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
8 slices firm white sandwich bread
4 teaspoons Dijon mustard
1/2 pound thinly sliced cooked ham (preferably Black Forest)
4 large eggs
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.
Lightly oil a 15- by 10-inch shallow baking pan.
Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.
Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.
Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.
Note: The egg yolks in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.
BREAD AND BUTTER PUDDING WITH BOURBON SAUCE
BY JEAN ANDERSON "FROM A SOUTHERN OVEN" DECEMBER 2012
YIELD: 6 Servings
4 stale slices firm-textured white bread, crusts and all
2 tablespoons unsalted butter, softened
1/2 cup dark seedless raisins
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk
1 cup half-and-half
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup water
1/3 cup bourbon
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
6. Transfer casserole to wire rack and cool 20 minutes.
7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.
GLUTEN-FREE ORANGE, ALMOND, COCONUT MUFFINS
FERNANDA CAPOBIANCO MAY 2015 VEGAN DIVAS COOKBOOK
YIELD: 10 muffins
1 cup (177 g/6.25 oz) brown rice flour
2/3 cup (58 g/2 oz) almond flour
1/2 cup (70 g/2.46 oz) arrowroot
1/3 cup (56 g/2 oz) Sucanat
2 teaspoons (10 g/0.34 oz) baking powder
1/2 teaspoon (1.5 g/0.05 oz) kosher salt
1/3 cup (100 g/3.5 oz) maple syrup
1/2 cup (121 g/4.3 oz) orange juice
Finely grated zest of 1 orange
1 1/2 teaspoons (6 g/0.21 oz) vanilla extract
1/2 cup (42 g/1.5 oz) chopped almonds
1/4 cup (21 g/0.75 oz) unsweetened shredded coconut
Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.
SMOKED GOUDA GRITS
BY TWO URBAN LICKS IN ATLANTA, BON APPÉTIT MAY 2014
YIELD: 8 servings
2 1/2 cups whole milk
1 1/2 teaspoon kosher salt
1 cup coarse-ground grits (not instant)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 ounces smoked Gouda, grated (or substitute with another cheese, such as a sharp cheddar)
Kosher salt, freshly ground pepper
1 tablespoon chopped fresh chives
Bring milk, salt, and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20–25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives.
BOXTY (Irish Potato Pancakes)
BY RACHEL ALLEN, MARCH 2013, RACHEL'S IRISH FAMILY FOOD
TOTAL TIME: 20 minutes
1/4 cup (50ml) light (single) cream
9 ounces (250g) baking or russet (floury) potatoes, peeled and coarsely grated
2 tablespoons (15g) all-purpose (plain) flour
Salt and freshly ground black pepper
2 tablespoons (25g) butter
In a bowl, whisk together the egg with the cream. Add the potato and flour, season with salt and pepper, and stir to mix. The mixture will be slightly runny.
Melt the butter in a frying pan over medium heat. Add the potato mixture and cook for 8 to 10 minutes on each side, until the surface is golden brown and the potato is cooked through. Remove to a serving plate and cut into wedges to serve.