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Friday, May 30

Soba noodles with miso-roasted tomatoes

Canola
1/3 cup
Vinegar, unseasoned rice
3 tablespoons
Miso, light yellow
2 tablespoons
Ginger, peeled, minced
1 tablespoon
Oil, toasted sesame
1 tablespoon
Honey
1 tablespoon
Lime zest, finely grated
2 teaspoons
Lime juice
2 tablespoons
Salt, kosher

Tomatoes, cherry
2 pints
Soba noodles
8 ounces
Green onions, thinly sliced
4
Sesame seeds, toasted
1 tablespoon
  1. Preheat to 425F.
  2. In a bowl, whisk the canola, vinegar, miso, ginger, sesame oil, honey, lime zest and juice until smooth; season with salt.
  3. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing; season with salt.
  4. Roast for 20 minutes, stirring, until the tomatoes are charred in spots.
  5. Scrape into a large bowl.
  6. Cook the soba in boiling water until al dente, about 4 minutes.
  7. Drain and cool under running water.
  8. Add the soba, green onions, and half of the remaining miso dressing to the tomatoes, and toss well.
  9. Season with salt, transfer to a platter, and garnish with sesame seeds.
  10. Serve with remaining dressing.
Recipe from Food&Wine Magazine, April 2014.

Chunky peanut butter cookies


Flour, all purpose
1 ½ cups
Salt, kosher
1 teaspoon
Baking soda
½ teaspoon
Baking powder
½ teaspoon
Butter, unsalted, softened
½ cup
Peanut butter, freshly roasted & ground chunky
½ cup
Sugar, granulated
¾ cup
Sugar, dark brown
¼ cup
Egg
1 large
Vanilla extract
½ teaspoon
  1. Preheat to 350F; position racks in the upper and lower thirds.
  2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. In a large bowl, using an electric mixer, beat the butter, peanut butter, and both sugars at high speed until pale and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla.
  5. At low speed, gradually beat in the dry ingredients until just incorporated.
  6. Form half of the dough into 1-inch balls, and arrange them 2 inches apart on two large baking sheets.
  7. Using a fork, gently press the tops of the cookies to form a crosshatch pattern.
  8. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking.
  9. Let the cookies cool on the baking sheets for 2 minutes before transferring to a rack to cool completely.
  10. Let the baking sheets cool slightly, then repeat with the remaining dough.
Recipe from Food&Wine Magazine, April 2014.

Thursday, May 29

Golden beet soup with dilled cheese


Beets, golden, trimmed
2 ½ pounds
Potato, Yukon
1
Cheese, queso fresco, crumbled
¼ pound
Half-and-half
¼ cup
½ cup
Lemon juice, fresh
½ teaspoon
Dill, minced
3 tablespoons
Salt

Pepper, freshly ground

Butter, unsalted
2 tablespoons
Onion, yellow, chopped
1
Garlic, minced
2 cloves
Broth, chicken
6 cups
Vinegar, white wine
1 teaspoon
  1. Preheat to 400F.
  2. Wrap the beets and potato in foil, and place on a baking sheet.
  3. Roast until tender when poked with a fork, about 1 hour.
  4. Open the foil, let cool, and then peel and chop.
  5. In a small bowl, combine the cheese, 1/4 cup half-and-half, juice, dill, 1/4 teaspoon salt, and pepper.
  6. Using a fork, vigorously beat until blended and pourable but still thick; set aside.
  7. In a Dutch oven over medium heat, melt the butter.
  8. Add the onions and garlic, and sauté until softened, about 5 minutes.
  9. Add the broth, and bring to a boil over medium-high heat.
  10. Add the beets and potato, reduce heat to low, cover partially, and cook for 15 minutes.
  11. Remove from heat, and let cool slightly.
  12. Puree.
  13. Return to the pot and add the vinegar, 1 1/2 teaspoon salt, pepper to taste, and 1/2 cup half-and-half; stir.
  14. Place over medium-low heat and cook gently, stirring occasionally, until heated through, about 10 minutes.
  15. Season and serve with a dollop of cheese and a dill leaf.
Recipe adapted from Williams-Somona Soup of the Day by Kate McMillan.