Burst Cherry Tomato Pasta

BY MOLLY BAZ

as seen on bonappetit

A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes. If you can’t find cherry tomatoes, any larger ones will work just as well for this summery pasta sauce recipe. Simply cut them into pieces about the size of cherry tomatoes and proceed.

Ingredients

4 servings

½

cup extra-virgin olive oil, plus more for drizzling

6

garlic cloves, smashed

4

pints cherry tomatoes (about 2½ lb.)

¾

tsp. crushed red pepper flakes

2

large sprigs basil, plus 1 cup basil leaves, torn if large

1½

tsp. kosher salt, plus more

Pinch of sugar (optional)

12

oz. campanelle or other tube pasta

1

oz. finely grated Parmesan (about ⅓ cup), plus more for serving

Preparation

1. Step 1

   Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.

   Step 2

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, add to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Remove from heat and stir in 1 oz. Parmesan.

   Step 3

   Divide pasta among bowls. Top with more Parmesan and 1 cup basil leaves. Drizzle with oil.

 

Jubilee Cake

as seen on Mellow Yellow

Ingredients

250g plain flour
1 ½ tsp baking powder
½ tsp salt
80g Mellow Yellow Rapeseed Oil
175g caster sugar, plus 1 ½ tbsp for sprinkling
1 egg
1tsp vanilla extract
130ml milk
150g strawberries, hulled and cut into small cubes
200g blueberries 

Method

Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.

In a bowl, mix together the flour, baking powder and salt, set aside.

In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.

Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.

Transfer your cake mixture to your lined cake tin.

Arrange your strawberries and blueberries on top to form the Union Jack flag shape, covering the whole of the cake.

Sprinkle 1 ½ tbsp of caster sugar over the top of the strawberries and blueberries.

Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes - 1 hour, or until a skewer comes out clean.

Leave in the cake tin on a wire rack until completely cool, then tip out and serve.

Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.

Summer Fresh Corn and Zucchini Chowder

Summer Fresh Corn and Zucchini Chowder

★★★★★4.9 from 56 reviews

• Author: Katya @ Little Broken
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 6-8 1x
• Category: Main
• Method: One-Pot
• Cuisine: American

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Description

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.

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SCALE

Ingredients

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion, about 1/2 large onion
• 2 celery ribs, chopped (1/3 cup)
• 1 medium carrot, peeled + chopped (1/2 cup)
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
• 4 cups water (or veggie stock)
• 1 bay leaf
• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
• 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
• 1 cup half and half
• salt and fresh ground black pepper
• chopped fresh parsley, to garnish
• cayenne pepper, to serve, optional

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Instructions

1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
3. Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
5. Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

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Notes

• To make it VEGAN: replace butter with 2 Tbsp. of olive oil, replace bacon with 1 1/2 tsp. smoked paprika or even better some type of southwest seasoning blend that has smoked paprika in it, such as this one(affiliate link). Lastly, replace the half and half with 1 cup full-fat unsweetened coconut milk (make sure to shake the can first). To make these substitutions, you would first heat the olive oil over medium heat, add the veggies (step 2) , plus the smoked paprika. Cook until veggies are soft. Proceed with the rest of the recipe as written. If you need further clarifications, please ask in the comments below and I’ll be happy to answer.

Spaghetti with Lemon and Olive Oil (al Limone)

Spaghetti with Lemon and Olive Oil (al Limone)
Source: Cook Like A Champion, Adapted from Cook’s Illustrated, January/February 2011, as seen on Macaroni and Cheesecake

Ingredients:Kosher salt
1 pound spaghetti
1/4 cup extra virgin olive oil, plus more for serving
3 tbsp. finely minced onion
1/4 cup fat free half & half (or heavy cream)
2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Freshly ground black pepper
2 tablespoons Italian flat leaf parsley, chopped

Directions:
Bring 4 quarts of water to boil in a large pot. Once boiling, add 1 tbsp. salt to the water and then add in your pasta. Cook until pasta is al dente. Reserve 1 3/4 cups of pasta water, then drain pasta and set aside.

Now using your empty pot, heat 1 tbsp. of olive oil. Once hot, add onion & 1/2 tsp. salt, cooking until onions have softened. Add in 1 1/2 cups of pasta water & the half & half, whisk to combine. Bring to a simmer and cook for 2 minutes. Remove from heat and add the pasta back into the pot and toss to coat the pasta evenly. Stir in the remaining 3 tbsp. of olive oil, lemon zest & juice, parmesan cheese & pepper.

Cover and allow pasta to stand for two minutes so the sauce can thicken, tossing half way through. Add remaining pasta water and stir in the parsley. Serve topped with a drizzle of olive oil & parmesan cheese.

Mixed Berry Mini Galettes

Mixed Berry Mini Galettes  - from twopeasandtheirpod.com
 1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 cups mixed berries ( I used fresh blueberries, blackberries, and strawberry slices)
1 egg, beaten
2 tablespoons turbinado sugar

1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and pat it into a firm ball. Wrap in plastic wrap and refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Cut the dough into four equal parts. Starting at the center of the dough, roll out each piece of dough into a circle, about 6 inches.  Place the dough with parchment paper on a baking sheet. Arrange mixed berries in the center of each galette, leaving a 1-inch border. Fold the border over the berries, overlapping where necessary and pressing gently to adhere the folds.
4.  Lightly brush the edge of the dough with the egg and sprinkle crust and berries with turbinado sugar.
5. Bake the galettes for 40-45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve with whipped cream or ice cream if you wish.

Makes 4 mini galettes

Lemon-Basil Potatoes

Lemon-Basil Potatoes

as seen on Everyday Italian

Ingredients

• 16 baby new potatoes, halved
• 2 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus 2 teaspoons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil leaves

Directions

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

Grilled Banana Splits

Grilled Banana Splits - from Great Grilling by Safeway

Serves 4

Prep time: About 5 minutes
Grill time: About 10 minutes

Ingredients:
4 large firm-ripe bananas, unpeeled, skins washed with detergent before using
1 bar (4 oz) milk chocolate, broken into small pieces
1 tsp. cinnamon
1 pint ice cream
1 cup whipped cream, lightly sweetened
1/4 cup chopped toasted walnuts (optional)
4 maraschino cherries (optional)
alternate idea - skip the cinnamon, add mini marshmallows

Preparation:
1. Prepare a charcoal or gas grill for direct, medium-high heat the charcoal or gas flame is directly under the cooking area and you can comfortably hold your hand just above grill only 3 to 4 seconds). While grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through. Slip pieces of chocolate into each pocket and sprinkle with some of the cinnamon. Wrap each banana in foil sprayed with nonstick cooking spray.

2. Lay bananas on grill (close lid if using gas) and cook, turning once, until slightly soft when squeezed with tongs, about (5 to) 10 minutes.

3. Carefully unwrap each banana and place on plate with the cut side facing up. Top each with small scoops of ice cream; add a dollop of whipped cream, a sprinkling of chopped walnuts, and a cherry, if desired.

Note: The banana skins turn black when grilled.

Strawberry Lemonade

Strawberry Lemonade - Parade Magazine June 28, 2009

from 1-2-3 Eats by Dorie Greenspan

About 3 1/2 cups water
1 3/4 cups sugar
Strips of zest from 2 lemons
1 pint strawberries, hulled
1 1/2 cups fresh lemon juice (from 6 to 9 lemons)
Ice cubes, for serving
10 whole strawberries, for decoration

1. Put 1 1/2 cups of the water and 1 1/2 cups of the sugar in a saucepan with the strips of zest. Bring to a boil, then simmer for 2 minutes. Remove from heat and let syrup steep 10 minutes.

2. Puree the hulled berries and remaining 1/4 cup sugar in a blender or food processor. Strain into a large pitcher and stir in the syrup (without the zest), lemon juice, and water to taste (up to 2 more cups). Chill well.

3. Stir before serving. Pour over lots of ice and finish with a berry on the rim.

Mar-a-Lago Turkey Burger - Oprah.com

Mar-a-Lago Turkey Burger - as seen on Oprah.com

Recipe courtesy of Jeff O'Neill

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

Ingredients:

Serves 6

• 1/4 cup thinly sliced scallions
• 1/2 cup finely chopped celery
• 3 Granny Smith apples , peeled and diced
• 1/8 cup canola oil
• 4 pounds ground turkey breast
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 tsp. Tabasco® chipotle pepper sauce
• 1 lemon , juiced and grated zest
• 1/2 bunch parsley , finely chopped
• 1/4 cup Major Grey's Chutney , pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Raspberry Puffs with Goat Cheese Mousse and Thyme

Recipe courtesy Camilla Saulsbury

Prep Time:

20 min

Inactive Prep Time:

25 min

Cook Time:

14 min

Level:

Intermediate

Serves:

6 servings

Ingredients

• 1 sheet puff pastry (from a 17.25-ounce package), thawed
• 6 ounces mild, creamy goat cheese (recommended: Chavrie brand)
• 8 tablespoons powdered sugar, divided
• 1 teaspoon vanilla extract
• Pinch salt
• 1 cup chilled whipping cream
• 1/4 cup seedless raspberry jam or preserves
• 3 cups fresh raspberries
• 1 1/2 tablespoons minced fresh thyme leaves, plus 6 thyme sprigs, for garnish, optional

Directions

Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.

While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.

Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.

Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

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