If you remember (and I’m quite sure your memory is much better than mine these days), a few weeks ago I mentioned that I have been cooking and baking every.single.night, but also have been seriously lax in procuring photographs of the finished product.
And I just realized, seriously, that we have not eaten out in three weeks. I even asked the posse for verification.
Well, I finally got my act together and made my list.
I even checked it twice 🙂
Vegetable Strata – gourmet magazine via epicurious
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped scallion (I used shallots)
- 3/4 pound mushrooms, sliced thin
- 3 tablespoons olive oil
- 2 red bell peppers, cut into thin strips (about 2 cups)
- 2 green bell peppers, cut into thin strips (about 2 cups)
- enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
- 2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
- 1 cup freshly grated Parmesan
- 12 large eggs
- 3 1/2 cups milk
- 3 tablespoons Dijon-style mustard
- Tabasco to taste
In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked throug
Sesame Noodles with Chile Oil and Scallions – Bon Appetit
- 4 scallions, whites and greens separated, thinly sliced
- 1/2 cup vegetable oil
- 1 tbs. crushed red pepper flakes
- 2 tsp sesame seeds
- 2 tsp Sichuan pepper, coarsely chopped (I used regular black peppercorns)
- 12 ounces spaghettini
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup unseasoned rice vinegar
- 3 tbs. reduced-sodium soy sauce
- 2 tsp toasted sesame oil
- 1 tsp sugar
Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.
Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
Slow Cooker Ropa Vieja – serious eats
- 2 pounds flank steak
- Freshly ground black pepper
- 1 tbs. olive oil
- 1 cup low-sodium chicken stock
- 1 (14.5 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 medium onion, thinly sliced (about 1 cup)
- 1 large red pepper, thinly sliced (about 1 cup)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 tsp ground cumin
- 1/2 cup sliced, pimento-stuffed Spanish olives
- 1 1/2 tablespoons olive brine
Season meat generously with pepper. Heat oil in a large skillet over high heat until shimmering. Add the meat in a single layer (working in batches if necessary) and cook until well browned, about 4 minutes. Flip and cook until second side is well browned, about 3 minutes longer. Transfer meat to slow cooker.Add broth, crushed tomatoes, tomato paste, onion, red pepper, garlic, and cumin to slow cooker. Season with pepper and stir to combine. Cook on low until tender, about 8 hours. Shred meat using two forks. Add olives and olive brine and stir to combine. Season to taste with salt and pepper if necessary. Serve with pinto beans and rice.
Mario Batali’s Chicken Saltimbocca – Food and Wine
- Eight 3-ounce chicken cutlets, pounded 1/8-inch thick
- Ground pepper
- 16 sage leaves
- 8 slices of prosciutto
- All-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- 1 cup vin santo (I used white wine)
- 1/2 cup chicken stock
- juice of 1 lemon
- 4 tbs. butter
- 2 tablespoons chopped parsley
Season the cutlets with pepper and place 2 sage leaves on each cutlet. Wrap each cutlet in a slice of prosciutto, pressing to adhere. Spread the flour in a shallow dish. Dredge the chicken in flour, dusting off the excess; transfer to a baking sheet.
Set a rack over a baking sheet. Heat 2 tablespoons of the olive oil in a large skillet. Add half of the chicken and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the chicken to the rack. Repeat with the remaining olive oil and chicken.
Add the vin santo, stock and lemon juice to the skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half of the chicken to the skillet and cook over moderate heat until hot, 2 minutes. Season with pepper; stir in half of the parsley. Transfer the chicken to plates and pour the sauce on top. Repeat with the remaining sauce, chicken, and parsley.
- 1 cup butter
- 5 ounces unsweetened chocolate
- 1/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tbs. vanilla
- 3 large eggs
- 1-1/4 cup flour
- 3/4 cups semi-sweet chocolate chips
- powdered sugar
Preheat oven to 350 degrees.
In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
Stir in sugar and vanilla until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven.
Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes.Allow to cool completely, then sprinkle with powdered sugar and cut into small squares.
Lemon Buttermilk Bundt Cake – adapted from Bon Appetit
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour plus more for pan
- 1 tablespoon baking powder
- 2 1/2 cups sugar
- Finely grated zest of 8 lemons (about 1/2 cup)
- 4 large eggs
- 1 cup buttermilk