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Tuesday, September 27

Praline brownies

1 ½ cups
Sugar, light brown, packed
1 ½ cups
Sugar, granulated
¾ cup
Butter, unsalted
6 tablespoons
Cream, heavy
¾ cup
Salt, kosher
¾ teaspoon
Vanilla extract
¾ teaspoon
Flour, all-purpose
2 cups
Cocoa powder, unsweetened
½ cup
Sugar, granulated
1 cup
Butter, unsalted
1 ½ cups
Chocolate, dark (70%), finely chopped
2 cups
6 large
Sugar, light brown, packed
1 ½ cups
Salt, kosher
1 teaspoon
  1. Preheat the oven to 350°F. 
  2. Spread the pecans on a baking sheet, and toast for about 10 minutes, until golden. 
  3. In a medium saucepan, combine both sugars with the butter and cream, and cook over moderate heat, stirring occasionally, until the mixture registers 230°F on a candy thermometer, about 8 minutes. 
  4. Stir in the toasted pecans and salt. 
  5. Cook, stirring occasionally, until the mixture reaches 240°F, about 2 minutes. 
  6. Remove the pan from the heat, and stir in the vanilla. 
  7. Let the mixture cool down to 210°F. 
  8. Stir the mixture with a wooden spoon until it stiffens and looks cloudy. 
  9. Scrape the praline onto a parchment paper-lined baking sheet. 
  10. Spread in an even layer, and let cool. 
  11. Transfer the praline to a work surface, and coarsely chop. 
  1. Grease a 9-by-13-inch baking pan. 
  2. In a medium bowl, sift the flour with the cocoa powder and granulated sugar. 
  3. In a medium saucepan set over another saucepan of gently simmering water, melt the butter with the chocolate, stirring until smooth, about 5 minutes; let cool slightly. 
  4. In a large bowl, using an electric handheld mixer, beat the eggs with the light brown sugar and salt at medium speed for 2 minutes. 
  5. Beat in the dry ingredients in four additions, scraping down the side and bottom of the bowl. 
  6. With the mixer on, drizzle in the chocolate mixture and beat at low speed until well combined. 
  7. Fold in the chopped praline. 
  8. Scrape the brownie batter into the pan, and bake for about 40 minutes, until a cake tester inserted in the center comes out with just a few moist crumbs attached. 
  9. Transfer to a wire rack to cool completely before cutting into bars. 
Recipe from Food&Wine Magazine, October 2016

Monday, September 26

Baked rigatoni with milk-braised pork, ricotta & lemon

Oil, extra-virgin olive
2 tablespoons +
2 tablespoons
Pork, shoulder roast, boneless
3 ½ pounds
Salt, kosher

Pepper, freshly ground

24 cloves
Wine, dry white
½ cup
Milk, whole
3 quarts
6 sprigs +
Bay leaf
Lemon zest, 3-inch strips
1 pound
Ricotta, fresh
2 cups
Pecorino cheese, grated

  1. Preheat the oven to 375°F. 
  2. In a large enameled cast-iron casserole, heat 2-tablespoons oil. 
  3. Rub the pork all over with 2-tablespoons oil; season with salt and pepper. 
  4. Add the pork to the casserole, and cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes; transfer to a plate. 
  5. Add the garlic, and cook, stirring, until golden, about 1 to 2 minutes. 
  6. Add the wine; cook until almost evaporated, about 2 minutes. 
  7. Add the milk, rosemary, bay leaf, and lemon zest; bring to a simmer. 
  8. Add the pork, cover, and braise in the oven for about 3 hours, until the meat is very tender. 
  9. Let the pork rest in the casserole to room temperature. 
  10. Transfer the pork to a work surface, and coarsely chop. 
  11. Working in two batches, puree the cooking liquid in a blender until smooth. 
  12. Strain through a fine sieve, pressing the solids to extract all the liquid. 
  13. Preheat the oven to 425°F; lightly grease a 4-quart baking dish. 
  14. In a pot of salted, boiling water, cook the pasta until very al dente. 
  15. Drain the pasta and transfer to a large bowl. 
  16. Add the chopped pork and 3-cups reserved cooking liquid to the bowl; season with salt and pepper. 
  17. Transfer the pasta mixture to the baking dish, and dollop the ricotta on top. 
  18. Cover with foil, and bake for 20 minutes, until the pasta is tender. 
  19. Uncover and bake for about 15 minutes longer, until golden on top. 
  20. Garnish with pepper and chopped rosemary; serve with cheese. 
Recipe mildly adapted from Food&Wine Magazine, October 2016

Wednesday, September 21

Pork meatballs & corn cream

Butter, unsalted
2 tablespoons +
4 tablespoons +
4 tablespoons
Corn kernels
6 ears
Oil, extra-virgin olive
1 tablespoon +
2 tablespoons
Salt, sea
1 teaspoon +
Pepper, freshly ground
½ teaspoon +
2/3 cup
Sage, minced
½ teaspoon +
½ teaspoon
Thyme, minced
½ teaspoon +
½ teaspoon
Milk, whole
¼ cup
Breadcrumbs, plain dry
3 tablespoons
Pork, ground
12 ounces
Parsley, minced
1 tablespoon
Garlic, minced
2 teaspoons
Coriander, ground
¼ teaspoon
Allspice, ground
Parmigiano-Reggiano, freshly grated
½ cup +
Mushrooms, cremini, cleaned, quartered
1 cup
Shallots, thinly sliced
½ cup
Wine, dry white
¼ cup
Vinegar, sherry
1 tablespoon
Chicken stock, low-sodium
4 cups
Spaghetti, whole-wheat, cooked; reserving ½-cup cooking liquid
1 pound
  1. In a medium saucepan, melt 2-tablespoons butter. 
  2. Stir in 2-cups kernels, and season with salt and pepper. 
  3. Add the water, and bring to a simmer; remove from heat. 
  4. Transfer the kernels and water to a blender, and puree until smooth. 
  5. Strain the corn cream through a fine sieve into a small bowl, pressing on the solids; discard the solids. 
  6. In a skillet, heat 1-tablespoon oil. 
  7. Add ½-teaspoon each of the sage and thyme, and cook over moderate heat until fragrant, about 30 seconds. 
  8. Scrape the oil into a bowl, and stir in the milk and breadcrumbs. 
  9. Add the pork, parsley, garlic, coriander, allspice, 2-tablespoons cheese, 2-teaspoons salt, and ½-teaspoon pepper; mix well. 
  10. Form the mixture into twelve meatballs; transfer to a plate. 
  11. Wipe the skillet, and heat 2-tablespoons oil. 
  12. Add the meatballs, and cook over moderately high heat until browned all over, about 5 minutes; transfer to a clean plate. 
  13. Add 4-tablespoons butter and the mushrooms, and season with salt and pepper; cook, stirring occasionally, until lightly browned, about 3 minutes. 
  14. Using a slotted spoon, transfer the mushrooms to the plate with the meatballs. 
  15. Add the remaining kernels to the skillet, and cook over moderately high heat, stirring, for 1 minute. 
  16. Add the shallots and the remaining sage and thyme, reduce the heat to moderate and cook, stirring occasionally, until the shallots are softened, about 3 minutes. 
  17. Add the wine and vinegar; cook for 1 minute. 
  18. Stir in the chicken stock; bring to a boil. 
  19. Cook until the broth is reduced by half, about 15 minutes. 
  20. Add the meatballs and mushrooms to the skillet and cook, stirring, until the sauce is thickened and the meatballs are cooked through, about 5 to 7 minutes. 
  21. Transfer the meatballs to a plate and keep warm. 
  22. In the pot used to cook the pasta, return the spaghetti and reserved cooking liquid. 
  23. Add the corn mixture, corn cream, the remaining butter, and 6-tablespoons cheese and cook, tossing, until the pasta is coated with a thick sauce; season with salt and pepper. 
  24. Top with the meatballs, garnish with more cheese, and serve immediately. 
Recipe adapted from Food&Wine Magazine, October 2016