Monday, May 16, 2016

Recipes for the week 5/16/16

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Fruit Recipes
Upside-Down Caramel Apple Muffins
Strawberry Pancakes

Veggie Recipes
Bacon, Egg & Asparagus Personal Pizza
Sorrel Hummus
Raw Beet, Carrot, and Apple Salad
Tortellini with Mushrooms, Spinach & Italian Sausage
Giant Meatballs in Tomato Fennel Sauce

Upside-Down Caramel-Apple Muffins
NYT Cookin -

For the Apple Topping
   3 apples, about 1 ½ pounds, peeled, cored and sliced 1/4-inch thick
   ½ cup dark brown sugar
   8 tablespoons (1 stick) unsalted butter
   Pinch kosher salt
   ½ cup chopped walnuts, toasted optional
For the Muffins
   2 cups all-purpose flour
   ¾ cup dark brown sugar
   1 tablespoon baking powder
   ½ teaspoon ground cinnamon
   ¼ teaspoon kosher salt
   8 tablespoons (1 stick) unsalted butter, melted
   2 large eggs, lightly beaten
   ¾ cup sour cream
   1 teaspoon vanilla extract
  • Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
  • In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
  • To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
  • In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
  • Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Strawberry Pancakes With Mamma Callie's Syrup

For the Syrup:
Strawberry Pancakes With Mamma Callie's Syrup   1 cup packed light brown sugar
   Small pinch of salt
For the Pancakes:
   2 cups all-purpose flour
   3 tablespoons granulated sugar
   1/2 teaspoon salt
   1 teaspoon baking powder
   1/2 teaspoon baking soda
   2 cups well-shaken buttermilk
   2 large eggs
   4 tablespoons unsalted butter, melted and cooled, plus more for greasing
   Vegetable oil, for greasing
   1 cup sliced strawberries
  • Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
  • Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
  • Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!
  • Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
  • Arrange the pancakes on individual plates and serve with the syrup.

Bacon, Egg + Asparagus Personal Pizzas

Bacon, Egg + Asparagus Personal Pizzas I howsweeteats.com1 batch pizza dough
4 slices thick-cut bacon, chopped
½ red onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup freshly grated mozzarella cheese
½ cup freshly grated fontina cheese
¼ cup freshly grated parmesan cheese
4 large eggs
8 asparagus spears, stems removed and chopped into pieces
  • Make dough as directed, then separate it into four equal balls. Roll or press each ball into a small circle, pressing down slightly more in the center to create a little “dent” – this is where the egg will go and it will help keep it from rolling off the dough. Place dough on a nonstick baking sheet.
  • While the dough is rising, heat a small skillet over medium heat and add bacon. Cook until just somewhat crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to low and add onion, cooking until soft, about 5 minutes. Add in garlic and cook for another 30 seconds, then remove from heat.
  • Preheat oven to 375 degrees F. Mix cheeses together in a bowl.
  • Brush each pizza with olive oil, then cover with a sprinkling of cheese. Add a few spoonfuls of the onion + garlic, bacon, then place a few pieces of asparagus on each pizza. I placed mine in somewhat of a box around the center to help hold in the egg. Crack the egg and gently place it in the center. Some of the white will roll down the sides and that is completely fine! Top with a bit more cheese and some fresh black pepper.
  • Bake for 30-35 minutes, or until egg is cooked to your liking and cheese is golden.

Sorrel Hummus

2 cloves garlic
½-¾ cup roughly chopped sorrel leaves
1 ½ cups cooked chickpeas (about 1 15-ounce can)
¼ cup tahini
Grated zest of one organic lemon
1 ½ tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt, plus more to taste
1 ½ teaspoons raw honey or pure maple syrup
Cold pressed olive oil for serving
Radish, beet, and carrot slices, asparagus spears, pita bread, etc for dipping

Add garlic to the food processor and pulse to mince. Add remaining ingredients and blend until smooth. Season with more salt if needed. Transfer hummus to a serving bowl, drizzle with olive oil and serve. Store any leftovers in an airtight container for 3 to 4 days.

Spring Clean Raw Beet, Carrot, & Apple Salad

2 medium carrots, peeled
IMG_36222 large beets, peeled
1 sweet apple, chopped
1 garlic clove, minced (or less if you are not a garlic fan)
1 tbsp extra virgin olive oil
2 tsp fresh lemon juice
1 tbsp balsamic vinegar
Red pepper flakes, to taste (I used a couple shakes)
½ tbsp pure maple syrup, to taste
Kosher salt & freshly ground black pepper, to taste
2-3 tbsp Sesame seeds
3-4 tbsp Chopped almonds
  • Trim, peel, and grate the carrots and beets. You can use a food processor with a grater attachment if preferred). Chop apple and place the grates beets, carrot, and chopped apple into a large bowl.
  • Assemble the dressing by whisking together the minced garlic, EVOO, lemon juice, vinegar, red pepper flakes, maple syrup, salt, and pepper. Adjust dressing to taste. Pour the dressing onto the vegetables and mix well. Allow to sit for at least a half hour so the flavours can develop.
  • Add in your desired seeds and nuts and serve chilled or at room temperature over a bed of greens. 

Tortellini with Mushrooms, Spinach, and Italian Sausage 

1 lb pkg. fresh 3 cheese tortellini
a big spoonful (or two) of pesto
1 lb. (2-3) mild or spicy Italian sausages
2 cups sliced mushrooms
a few garlic cloves, chopped or crushed (optional)
½ cup chicken stock or water
½-1 cup cream (half & half or heavy)
a few handfuls torn baby spinach
grated Parmesan cheese, for serving
In a large pot of boiling water, cook the tortellini until it's just done, according to the package directions. Drain and toss with pesto.
In a large, heavy skillet set over medium-high heat, heat a drizzle of oil and squeeze the sausage out of its casing into the pan. Sauté, breaking the meat up with a spoon, until it's about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink and any excess moisture has cooked off. Add the stock or water and stir to scrape the brown bits off the bottom of the pan, then stir in the cream. Cook for a few minutes, stirring, until the sauce thickens slightly.
Add the tortellini to the pan and tear in the spinach. Cook, stirring, for another minute or two, until everything is heated through and the spinach wilts. Serve in shallow bowls topped with Parmesan cheese.

Giant Meatballs in Tomato-Fennel Sauce

2 cups cubed crustless Italian bread
1 cup milk
1 egg
1 egg yolk
1 lb ground veal or ground beef
1 lb ground pork
2 Tbs olive oil
3 cloves garlic, minced
½ cup minced shallots or onions
¼ cup chopped fresh parsley
¼ cup grated parmesan cheese
¼ tsp salt
¼ tsp pepper
3 Tbs all-purpose flour
Tomato Fennel Sauce:
   2 Tbs (30 mL) olive oil
   1 onion, chopped
   4 cloves garlic, sliced
   ½ bulb fennel, cored and chopped
   1 small carrot, chopped
   ½ tsp salt
   ¼ tsp hot pepper flakes
   1 can (28 oz) whole tomatoes
   10 fresh basil leaves or fresh parsley sprigs
  • Tomato Fennel Sauce:
    • In Dutch oven, heat oil over medium heat; cook onion, garlic, fennel, carrot, salt and hot pepper flakes, stirring occasionally, until softened, about 8 minutes.
    • Add tomatoes, breaking up with spoon. Stir in 1 cup water and basil; bring to boil. Reduce heat, cover and simmer for 30 minutes. Let cool slightly.
    • Transfer to food processor; blend until smooth. Return to clean Dutch oven.
  • Meanwhile, in bowl, soak cubed bread in milk until absorbed, about 10 minutes. Squeeze out as much of the milk as possible.
  • In food processor, pulse together bread, egg, egg yolk and about one-quarter each of the veal and pork just until incorporated. Transfer to large bowl.
  • Meanwhile, in skillet, heat 1 tbsp of the oil over medium-low heat; cook garlic and shallots until golden, 3 to 5 minutes. Add to bread mixture along with parsley, cheese, salt, pepper and remaining veal and pork; mix with hands until just combined. Form into 12 large meatballs; refrigerate for 10 minutes. Gently roll in flour.
  • In large skillet, heat remaining oil over medium-high heat; cook meatballs until golden brown all over, about 8 minutes. Add to sauce; cover and simmer over medium-low heat, stirring and basting occasionally, until digital thermometer inserted into several meatballs registers 160°F, about 20 minutes.

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