Category Archives: recipe of the week

Berry Topped Panna Cotta 10.02.2016

Berry Topped Panna Cotta

2016-05-12 11:08:56

Yields 8

If you want to impress your friends without taking a cooking class, then whip up this delightful Panna Cotta dessert. It will transport everyone to a villa in Italy!

Ingredients

Whole milk, 1 c
Unflavored gelatin, 2 ½ t
Heavy whipping cream, 2 c
Sugar, ½ c (plus 1 T)
Salt
Vanilla extract 1 t
Sour cream 1 c
Berries 2 c
Granulated sugar 3 T
Lemon juice ½ T

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Instructions

In a saucepan, add the milk and layer the gelatin mix on top; let sit 3-5 minutes UNHEATED. Once gelatin is dissolved, heat saucepan on medium. Bring mixture to a simmer, stirring.
Pour in the whipping cream and the sugar, vanilla, and salt. Simmer 5 minutes, stirring. Remove from heat; cool.
In a mixing bowl, place the sour cream and whisk while adding the heated cream from the saucepan. Whisk until smooth, then divide into 8 ramekins. Refrigerate 4-6 hours until set.
To make the berry topping, combine half the berries (try a mixture of raspberries, strawberries, and blueberries) with the lemon juice and granulated sugar. Simmer 4-5 minutes to form a syrupy consistency.
Add the other half of the berries; remove from heat. Let cool and pour over the 8 ramekins of panna cotta.

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Creamy Avocado-Covered Salmon 02.02.2016

Creamy Avocado-Covered Salmon

Serves: 4

A blend of Southwestern flavors gives boring old salmon a much-needed makeover! Pair it with the rich creaminess of the avocado, and you’ve got one delicious and nutritious weeknight dinner.

Ingredients

Salmon fillet, 2 lbs. (divided into quarters)
Ground cumin, 1 t
Paprika powder, 1 t
Onion powder, 1 t
Chili powder, 1 t
Garlic powder, ½ t
Sea salt
Black pepper
Avocados, 2 (chopped)
Red onion, 1 small (diced)
Garlic clove, 1 (minced)
Lime juice
Extra-virgin olive oil, 1 T
Fresh cilantro, 1 T (minced)

Instructions

Mix cumin, paprika powder, onion powder, chili powder, garlic powder, salt and pepper in a small mixing bowl.
Apply the spice blend to the salmon fillets; chill in refrigerator for 20-30 minutes.
Use a fork to mash the avocado in a separate mixing bowl.
Combine red onion, garlic clove, lime juice, olive oil, cilantro, salt and pepper to the avocado; blend thoroughly.
Take salmon fillets out of fridge; preheat grill to medium-high.
Grill the fillets for 6-10 minutes, flipping halfway through.
Plate the fillets, drizzling avocado sauce to garnish.

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Chocolatey Pudding Fondant 26.01.2016

Chocolatey Pudding Fondant

Serves: 4

What a delightful after-dinner sweet! This chocolate pudding ups the ante and is a nice alternative to the tired chocolate fondue dessert.

Ingredients

Unsalted butter, 8 T (plus extra for greasing)
Unsweetened cocoa, 4 t
Bittersweet chocolate (at least 70%), 4 oz. (chopped)
Eggs, 2 large
Egg yolks, 2 large
Superfine granulated sugar, 2/3 c
All-purpose flour, 2/3 c

Instructions

Preheat oven to 325 F. Use the butter to grease 4 large ramekins and place parchment paper in each. Grease the papers with butter and lightly dust with cocoa.
Place a small mixing bowl over a saucepan filled with boiling water. Add the chocolate and butter gradually until melted. Remove from heat and stir consistently. Cool for 10 minutes.
In a separate mixing bowl, combine the whole eggs, yolks, and sugar; whisk until thick. Slowly add the chocolate mixture while whisking.
Sift flour over the mixture while folding it in with a spoon.
Pour the chocolate mixture into the ramekins; bake in oven for 12 minutes.
Remove ramekins from oven; use a plate to flip the chocolate pudding onto the plate and serve.

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Steak Tartare 19.01.2016

Steak Tartare

Serves: 4

Impress your family and friends with this flavorful beef dish. It pairs well with some crowd favorites, such as fries and salad, making it a traditional – yet mind-blowingly easy – recipe to share.

Ingredients

Center-cut beef tenderloin, 14 oz.
Dijon mustard, 1 ½ T
Egg yolks, 2
Canola oil, ¼ c
Salted capers (rinsed, drained, minced), 6 T
Pitted green olives (minced), 2 T
Parsley (minced), 2 T
Worcestershire sauce, 1 ½ T
Hot sauce, ¼ t
Cornichons (minced), 4
Yellow onion (minced), 1 small
Salt, to taste
Black pepper, to taste
French fries (optional)
Salad greens (optional)

Instructions

Freeze beef for 30 minutes. In a mixing bowl, whisk together mustard and egg yolks; slowing add the oil. Combine with the capers, olives, parsley, Worcestershire sauce, hot sauce, cornichons, and onion. Add salt and pepper to taste and place in fridge.
Remove beef from freezer and chop it into cubes about ¼-inch thick. Take out the mixing bowl from the fridge and place the beef in the bowl. Place in fridge to marinate until ready to serve.
To plate the beef, portion it into 4 equal servings and serve with French fries and salad greens for a complete meal.

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Cheesecake 12.01.2016

Cheesecake

Serves: 6

The ideal dessert, this baked cheesecake is a decadent way to end the evening. Simple yet refined, it is sure to please the crowd.

Ingredients

Digestive cookies (crushed), 1 ¼ c
Unsalted butter (melted), 2 T plus extra for greasing the pan
Granulated sugar, 1 ¼ c
All-purpose flour, 1 T
Cream cheese (room temperature), 4 (8 oz.) containers
Vanilla extract, 1 t
Heavy cream, ¼ c
Egg yolk (room temperature), 1
Eggs (room temperature), 3 large

Instructions

Preheat oven to 325 F. Butter a 9-inch baking pan. In a mixing bowl, combine the melted butter and the crushed cookies; combine thoroughly and transfer to the baking pan to form a crust.
Now combine the sugar and flour in the mixing bowl; reserve. In a separate bowl, place the cream cheese and use a hand mixer (or stand mixer) to beat it until it forms a smooth consistency. As you mix, add the sugar in slow batches and thoroughly combine.
Add the vanilla and cream while slowly mixing the batter. Pour in the egg yolk, followed by the 3 eggs, one at a time.
Once the batter is completely mixed, pour it on top of the crust in the baking pan. Bake 45-60 minutes, or until the edges are golden brown (the center should be slightly set.) Turn off oven and cool for another 60 minutes.
Remove baking pan from oven and cool for another 90 minutes. Transfer to fridge until ready to serve.

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Swedish Meatballs 30.12.2015

Swedish Meatballs

Serves: 6-8

With the perfect mixture of pork and beef, as well as loads of flavorful spices, these Swedish meatballs will become a weekday favorite. You will soon learn why this recipe is a go-to in Scandinavian countries. Paired with noodles, they are the ultimate comfort meal!

Ingredients

Fresh breadcrumbs, 1 c
Low-sodium beef broth, 2 1/3 c (divided)
Unsalted butter, 4 T (divided)
Onion, 1 c (minced)
Bacon, 2 thick slabs (minced)
Ground beef, 1 lb.
Ground pork, ¾ lb.
Eggs, 3 large (lightly whisked)
Kosher salt, 1 T
Black pepper, 1 ½ t
Sugar, 1 ½ t
Ground allspice, 1 t
Ground nutmeg, ½ t
All-purpose flour, 2 T
Sour cream, 2 T (stirred)

Instructions

In a bowl, combine 1/3 cup of stock and the breadcrumbs; reserve. Over medium heat, melt 1 tablespoon of butter in a skillet. Add onion; sauté and brown (10 mins.) Place cooked onions in a separate bowl.
Wipe skillet, reheat on medium. Cook bacon to desired crispness; use a slotted spoon to add bacon to onion. Reserve bacon fat. Using your hands, combine next 8 ingredients with onion. Then fold in the breadcrumbs and stock. One tablespoon at a time, create meatballs and place on a lined baking sheet.
Over medium-high, heat bacon fat and 1 tablespoon butter in large pot. In batches of 3, add 1 tablespoon butter between each batch and sauté the meatballs until cooked through (6-8 mins per batch.) Place cooked meatballs on plate. Reserve 2 tablespoons of drippings; add flour and whisk to form paste. Add 2 cups of stock; simmer; stirring often. Add meatballs to pot; cover and simmer 5-6 minutes. Remove from heat; add sour cream to thoroughly coat meatballs.

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Gingerbread House 22.12.2015

Gingerbread House

You can’t celebrate the holidays without a gingerbread house! Follow our easy tutorial to make your very own Christmas decoration that kids and adults will love.

Ingredients

Butter, ¾ c
Packed light brown sugar, 7/8 c
Lemon zest, 1 t
Lemon juice, 1 ½ T
Molasses, ½ c
Eggs, 2
All-purpose flour, 4 c
Baking powder, 2 t
Ground ginger, 1 T
Ground allspice, 2 t
Egg whites, 6
Confectioner’s sugar (sifted), 4 (16 oz.) packs

Instructions

Using a piece of cardboard, cut out a side wall measuring 4 ½ by 8 inches. You’ll also need an end wall (4 ½ by 5 inches,) a triangle (4 ½ by 3 by 3 inches,) and a roof (4 ½ by 9 inches.) Use tape to attach the end wall to the triangle gable, lining up the long side of the triangle to the 4 ½ -inch side of the end wall.
Place the butter and sugar into a bowl; mix until light and fluffy. Add the lemon zest, juice, and molasses. Slowly mix in the whole eggs; then sift in the flour, baking powder, and spices. Mix until completely combined. Wrap the dough in saran wrap; refrigerate one hour.
Preheat oven to 375 F. Remove the dough from fridge; place on a floured countertop and portion out 6 rolls of dough; 2 of them slightly larger. Roll the 4 smaller pieces to match the size of the side wall, end wall, and triangle gables. Use a knife to cut out 2 of each shape. Roll the 2 bigger pieces and cut out two rectangles for the roof. Place all the dough pieces on a greased or lined baking sheet.
Bake the dough for 10 minutes; remove and let the dough cool on the baking sheet for 5 minutes, then transfer the dough to a wire rack. Let the dough sit out overnight so it hardens.
Whisk 2 egg whites in a bowl; adding 5 cups of confectioner’s sugar a little at a time. Continue beating the icing mixture until it forms stiff peaks. Spread a 9-inch line of icing on the cardboard base and stick on one of the side walls. Add icing to the base and side of an end wall; attach it to the side wall. Repeat for the other walls to form the sides of the gingerbread house. Let stand for at least 2 hours before adding the roof. To attach the roof, line the tops of the walls with icing and press the roof into place. Let the house sit overnight to harden.
Now stir together the decorating icing. Whisk 4 egg whites and remaining confectioner’s sugar to form stiff peaks. You can use the icing as an adhesive for other candies and it make snow on the gingerbread house. Sift sugar over house to create a dusting of snow.

Banana Bread 15.12.2015

Banana Bread

Serves: 4

Who doesn’t love warm, freshly-baked banana bread? Fill your kitchen with this comforting aroma and watch the smiles on your friends’ and family’s faces when they bite into this classic treat.

Ingredients

Whole-wheat pastry flour, 1 ½ c
Ripe bananas, 3
Cacao nibs, 2 T
Dark chocolate chips, 2 T
Pecans, 1 c
Salt, ¼ t
Baking soda, 1 ½ t
Olive oil, 3 T
Honey, ½ c
Vanilla extract, 1 t

Instructions

Preheat oven to 350 F.
Combine bananas, olive oil, honey, and vanilla extract in a small bowl.
Fold in the cacao nibs, dark chocolate chips, and nuts.
Combine the whole-wheat pastry flour, salt, and baking soda; add to the other ingredients.
Coat a loaf pan with butter or oil and pour the bread batter in.
Bake for about 50-55 minutes. To check for doneness, stick a fork into the loaf vertically. If it comes out clean, it’s ready!
Remove from oven, let cool before slicing.

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Veggie Casserole with Cheese 08.12.2015

Veggie Casserole with Cheese

Serves: 4

Who doesn’t love cheese? You will enjoy your veggies even more with these cheesy casserole that is a breeze to whip up. Be sure to allow the rice to sop up the liquid before serving, as this will help to create that luscious, creamy texture.

Ingredients

butter, 3 T (plus extra for coating)
all-purpose flour, 2 T
shiitake or baby Bella mushrooms (sliced), ½ lb.
onions (chopped), ¼ c
garlic (minced), 2 cloves
garlic powder, ½ t
cayenne pepper, ½ t
heavy cream, 1 ½ c
chicken stock, ½ c
frozen chopped broccoli (thawed and drained), 1 box (10 oz.)
Monterrey-Cheddar cheese blend (shredded), 2 c
cooked rice, 3 c
salt and pepper, to taste

Instructions

Preheat the oven to 425 F.
Coat a casserole dish with butter. Melt the remaining butter and the flour in a large pot over medium heat. The mixture should thicken and brown.
Toss in the mushrooms, garlic, onions, garlic powder, cayenne pepper, heavy cream, and stock; cook one minute. Toss in the broccoli, half the cheese, and the rice. Sprinkle with salt and pepper.
Pour the mixture into the casserole dish and spread the rest of the cheese evenly on top. Bake for 20 minutes. Remove from heat; let cool and serve.

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Chicken Stir-Fry with Ginger 01.12.2015

Chicken Stir-Fry with Ginger

Serves: 2

What’s better than take-out? How about making it at home? This quick and easy recipe is a complete meal that will satisfy and nourish your body. In less time than it takes to wait for delivery, you could be devouring this yummy dinner!

Ingredients

fish sauce, 2 T
oyster sauce, 1 T
sugar, 1 t
grapeseed or canola oil, 2 T
boneless, skinless chicken breast or thighs (cubed), 8 oz.
garlic (minced), 2 cloves
green onions (sliced), 2
red bell pepper (sliced), 1 c
onion (sliced), ½ c
fresh ginger (sliced), 2 T
cooked white or brown rice, 2 c

Instructions

Combine the fish sauce, oyster sauce, and sugar in a small bowl. Set aside.
Heat the oil in a large skillet over high heat. Toss in the chicken and sauté for one minute.
Toss in the garlic, cook one minute, stirring.
Toss in the green onions, bell pepper, onion, ginger, and reserved sauce. Cook for 3 minutes so that the chicken is thoroughly cooked and the veggies are still crisp. Serve with rice.

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