Ingredients
18 slice(s) white bread, trimmed and sliced in half
6 tablespoon(s) butter, melted
1 cup(s) chopped onion
3/4 teaspoon(s) salt
2 clove(s) garlic, finely chopped
1 1/2 cup(s) chopped artichoke hearts
1 cup(s) shredded Fontina cheese
8 eggs
3/4 cup(s) half-and-half
1/2 cup(s) chopped fresh basil
1/2 cup(s) chopped parsley
5 tablespoon(s) ricotta cheese
1/8 teaspoon(s) ground black pepper
1/4 cup(s) grated Parmigiano-Reggiano
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Directions
Heat oven to 325 degrees F. Brush a 9-inch springform pan and bread slices with butter. Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together.
Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden, about 10 minutes. Add the garlic and cook 1 minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in Fontina and place in the prepared pan.
Whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with any remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour.
Remove the foil and bake until the top is golden brown, about 10 more minutes. Run a small knife around the rim to loosen from the pan. Let cool slightly before unmolding
Monday, April 11, 2011
Pesto-Ricotta Pie
Ingredients
6 tablespoon(s) butter
1 large leek, trimmed, washed, and thinly sliced
2 large eggs
2 large egg whites
1/4 cup(s) cream
1 cup(s) ricotta
1/2 cup(s) grated parmesan
3 tablespoon(s) chunky chopped pesto (see recipe below)
2 tablespoon(s) finely chopped fresh parsley leaves
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
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Directions
Heat the oven to 375 degrees F. Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool.
Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Melt the remaining 4 tablespoons butter.
Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with melted butter, leaving the outer 1 1/2-inch rim unbrushed. Repeat with seven more sheets of phyllo.
Trim the edges to conform with the shape of the pie plate using kitchen shears and pour in the filling. Brush the top of the phyllo rim with butter, and bake until the edges are golden brown and the filling is set, about 40 minutes. Cool before serving.
6 tablespoon(s) butter
1 large leek, trimmed, washed, and thinly sliced
2 large eggs
2 large egg whites
1/4 cup(s) cream
1 cup(s) ricotta
1/2 cup(s) grated parmesan
3 tablespoon(s) chunky chopped pesto (see recipe below)
2 tablespoon(s) finely chopped fresh parsley leaves
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
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Directions
Heat the oven to 375 degrees F. Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool.
Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Melt the remaining 4 tablespoons butter.
Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with melted butter, leaving the outer 1 1/2-inch rim unbrushed. Repeat with seven more sheets of phyllo.
Trim the edges to conform with the shape of the pie plate using kitchen shears and pour in the filling. Brush the top of the phyllo rim with butter, and bake until the edges are golden brown and the filling is set, about 40 minutes. Cool before serving.
Carrot Salad
Ingredients
Zest and juice of 2 limes
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) honey
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) crushed red pepper
Salt
1/4 pound(s) carrots, peeled and sliced crosswise
1/2 cup(s) sliced dried apricots
3 small scallions, sliced
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Directions
In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.
Zest and juice of 2 limes
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) honey
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) crushed red pepper
Salt
1/4 pound(s) carrots, peeled and sliced crosswise
1/2 cup(s) sliced dried apricots
3 small scallions, sliced
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Directions
In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.
Hot Cross Buns
Ingredients
1 cup(s) milk
1 tablespoon(s) milk, warmed to 110°F
1 package(s) dry active yeast
3/4 cup(s) sugar
1 teaspoon(s) sugar
2 1/4 cup(s) all-purpose flour
2 cup(s) bread flour
1/2 cup(s) black raisins
2 tablespoon(s) candied lemon peel, cut into 1/4-inch pieces
2 tablespoon(s) candied orange peel, cut into 1/4-inch pieces
1 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
4 tablespoon(s) unsalted butter, melted
2 large eggs
1 large egg yolk
2/3 cup(s) confectioners' sugar
1/4 teaspoon(s) vanilla
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Directions
Make the dough:
Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the buns:
Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.
Bake the buns:
Preheat oven to 500°F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400°F. Bake until golden brown -- about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla. Stir until smooth. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.
1 cup(s) milk
1 tablespoon(s) milk, warmed to 110°F
1 package(s) dry active yeast
3/4 cup(s) sugar
1 teaspoon(s) sugar
2 1/4 cup(s) all-purpose flour
2 cup(s) bread flour
1/2 cup(s) black raisins
2 tablespoon(s) candied lemon peel, cut into 1/4-inch pieces
2 tablespoon(s) candied orange peel, cut into 1/4-inch pieces
1 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
4 tablespoon(s) unsalted butter, melted
2 large eggs
1 large egg yolk
2/3 cup(s) confectioners' sugar
1/4 teaspoon(s) vanilla
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Directions
Make the dough:
Coat a large bowl with oil and set aside. Combine the 1 cup milk, yeast, and the 1 teaspoon sugar in a small bowl and let stand until bubbly. Combine the flours, remaining sugar, raisins, candied peels, salt, and spices in the bowl of a standing mixer fitted with a dough hook (or in a large mixing bowl) and mix on low speed. Add the butter, 2 eggs, and the yeast mixture and continue to mix until a sticky dough forms -- about 3 minutes. Transfer the dough to a lightly floured surface and knead by hand until smooth -- about 5 minutes. (If dough has been combined by hand, increase kneading time to 10 minutes.) Form the dough into a ball, place it in the prepared bowl, and turn to coat all sides with oil. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the buns:
Line a baking pan with parchment paper and set aside. Punch the dough down, transfer to a lightly floured surface, and knead for 3 minutes. Divide the dough into 12 equal-sized pieces -- about 3 1/2 ounces each. Shape each piece into a ball and place the balls about 1 inch apart in three rows of four on the prepared pan. Cover and let rise until the buns double in volume and touch one another -- about 1 1/4 hours.
Bake the buns:
Preheat oven to 500°F. In a small bowl, combine the egg yolk with 1 tablespoon water. Using a pastry brush, lightly brush the mixture on the top of each bun. Place buns in the lower third of the oven and reduce oven temperature to 400°F. Bake until golden brown -- about 20 minutes. Transfer to a wire rack. In a small bowl, combine the confectioners' sugar, remaining milk, and vanilla. Stir until smooth. When buns have cooled slightly, drizzle a horizontal line across each row of buns followed by a vertical line to form a cross on the crown of each bun.
Saturday, March 12, 2011
Philly Dogs
Directions
Serve grilled hot dogs on hoagie rolls with cheese sauce, sauteed peppers and onions, and a dash of hot sauce.
Serve grilled hot dogs on hoagie rolls with cheese sauce, sauteed peppers and onions, and a dash of hot sauce.
Surf Dogs
Directions
Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
Boston Terriers
Directions
Saute 1 diced onion with 1/4 pound chopped bacon. Add 1 cup white beans, 1/2 cup ketchup, 1/2 cup water and 1 tablespoon each brown sugar, mustard and cider vinegar; add hot dogs and simmer until thick. Serve on toasted buns.
Saute 1 diced onion with 1/4 pound chopped bacon. Add 1 cup white beans, 1/2 cup ketchup, 1/2 cup water and 1 tablespoon each brown sugar, mustard and cider vinegar; add hot dogs and simmer until thick. Serve on toasted buns.
Sausage-and-Pepper Dogs
Directions
Halve hot dogs lengthwise; saute in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds and a splash of water. Serve on toasted hoagie rolls.
Halve hot dogs lengthwise; saute in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds and a splash of water. Serve on toasted hoagie rolls.
Hot Diggity Dogs
Directions
Serve grilled dogs on grilled buns with shredded jalapeno jack cheese and sliced pickled jalapenos.
Serve grilled dogs on grilled buns with shredded jalapeno jack cheese and sliced pickled jalapenos.
Siberian Huskies
Directions
Tuck boiled hot dogs into potato buns; top with potato salad, beet horseradish and chopped hard-boiled eggs. Drizzle with Russian dressing.
Tuck boiled hot dogs into potato buns; top with potato salad, beet horseradish and chopped hard-boiled eggs. Drizzle with Russian dressing.
Jerk Chicken Dogs
Directions
Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapenos and a mix of equal parts mango chutney, mayonnaise and jerk sauce.
Sprinkle jerk seasoning on chicken dogs; grill. Serve on grilled buns with lettuce, jalapenos and a mix of equal parts mango chutney, mayonnaise and jerk sauce.
French Poodles
Directions
Melt sliced brie on grilled hot dogs; serve on sliced baguette and top with chopped cornichons and dijon mustard.
Melt sliced brie on grilled hot dogs; serve on sliced baguette and top with chopped cornichons and dijon mustard.
Po' Boy Dogs
Directions
Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
Serve grilled hot dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
Pizza Dogs
Directions
Simmer hot dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated mozzarella and parmesan, and dried oregano; broil until the cheese melts.
Simmer hot dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated mozzarella and parmesan, and dried oregano; broil until the cheese melts.
California Dogs
Directions
Serve boiled tofu dogs on whole-wheat buns with diced avocado and cucumber, sprouts and shredded carrot. Drizzle with green goddess salad dressing.
Serve boiled tofu dogs on whole-wheat buns with diced avocado and cucumber, sprouts and shredded carrot. Drizzle with green goddess salad dressing.
Hog-Tied Cheese Dogs
Directions
Score hot dogs lengthwise; stuff each with a stick of cheddar. Wrap with bacon and grill until crisp. Serve on soft buns with fried onions.
Score hot dogs lengthwise; stuff each with a stick of cheddar. Wrap with bacon and grill until crisp. Serve on soft buns with fried onions.
Frito Dogs
Directions
Serve grilled hot dogs on crusty buns with bean chili, shredded cheddar, pickled jalapenos and crushed Fritos.
Serve grilled hot dogs on crusty buns with bean chili, shredded cheddar, pickled jalapenos and crushed Fritos.
BLT Dogs
Directions
Fry thick bacon strips until crisp, then fry hot dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.
Fry thick bacon strips until crisp, then fry hot dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.
BBQ Dogs
Directions
Grill hot dogs, brushing with barbecue sauce. Serve on toasted buns with coleslaw and more sauce.
Grill hot dogs, brushing with barbecue sauce. Serve on toasted buns with coleslaw and more sauce.
Bacon-Wrapped Splitters
Directions
Score hot dogs lengthwise; wrap with bacon and fry in 350 degree F vegetable oil until the bacon is crisp. Serve on soft buns.
Score hot dogs lengthwise; wrap with bacon and fry in 350 degree F vegetable oil until the bacon is crisp. Serve on soft buns.
Chili Cheese Dogs
Directions
Tuck grilled hot dogs into soft buns and top with ground-beef chili and shredded cheddar.
Tuck grilled hot dogs into soft buns and top with ground-beef chili and shredded cheddar.
Pekingese Dogs
Directions
Sprinkle hot dogs with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on toasted potato buns with sliced cucumbers, scallions, cilantro and more sauce.
Sprinkle hot dogs with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on toasted potato buns with sliced cucumbers, scallions, cilantro and more sauce.
New York Street Dogs
Directions
Serve boiled hot dogs on soft buns with sauerkraut and spicy brown mustard.
Serve boiled hot dogs on soft buns with sauerkraut and spicy brown mustard.
Chimichanga Dogs
Directions
Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.
Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.
Bruschetta Dogs
Directions
Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil
Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil
Taco Dogs
Directions
Wrap grilled halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.
Wrap grilled halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.
Vidalia Dogs
Directions
Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled hot dogs on soft buns with the onions and barbecue sauce.
Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled hot dogs on soft buns with the onions and barbecue sauce.
Tangy Hot Dogs
Ingredients:
1 (16 ounce) package hot dogs, chopped
1 medium onion, chopped
1 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon pepper 1 cup finely chopped celery
1/2 cup water
1/2 cup ketchup
1/2 cup shredded, processed American
cheese
8 hot dog buns, split
Directions:
1. In a large saucepan, saute hot dogs and onion in oil until onion is tender. Sprinkle with flour, mustard and pepper. Stir in celery, water and ketchup until blended. Cook and stir over medium heat for 10 minutes; remove from the heat. sTir in cheese. Spoon about 1/2 cup hot dog mixture into each bun.
1 (16 ounce) package hot dogs, chopped
1 medium onion, chopped
1 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon pepper 1 cup finely chopped celery
1/2 cup water
1/2 cup ketchup
1/2 cup shredded, processed American
cheese
8 hot dog buns, split
Directions:
1. In a large saucepan, saute hot dogs and onion in oil until onion is tender. Sprinkle with flour, mustard and pepper. Stir in celery, water and ketchup until blended. Cook and stir over medium heat for 10 minutes; remove from the heat. sTir in cheese. Spoon about 1/2 cup hot dog mixture into each bun.
Southwestern Hot Dogs
Ingredients:
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa 2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
Directions:
1. In a bowl, combine the first six ingredients. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Serve on buns.
1 cup finely shredded Cheddar cheese
1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa 2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split
Directions:
1. In a bowl, combine the first six ingredients. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2-3 minutes or until cheese is melted. Serve on buns.
Seattle Cream Cheese Dogs
Ingredients:
1/4 cup butter
1 Walla Walla or other sweet onion, thinly
sliced
1 (4 ounce) package cream cheese 4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)
Directions:
1. Preheat grill or grill pan for medium-high heat.
2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.
1/4 cup butter
1 Walla Walla or other sweet onion, thinly
sliced
1 (4 ounce) package cream cheese 4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)
Directions:
1. Preheat grill or grill pan for medium-high heat.
2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.
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