SALON

Recipes

Thursday, Jun 10, 2010 10:11 PM UTC

Toasted peeps brulee recipe

By
  • more

    • All Share Services

Ingredients

  • Peeps (I have a slight preference for the bunnies, but the chicks work too.)

Special equipment

  • The thing is, flat surfaces give you the best results, because they can heat and caramelize relatively evenly, which is why I like the bunnies. But a chick Peep’s head, for instance, is just going to burst into flames before the rest of the body gets hot enough. Which, granted, is kind of awesome to look at, but not so much to eat. So I prefer the flatter bunnies, and I go in with the skewer between the ears — so it looks like a Peep lollipop — to toast their wide bellies, and because this way I kill the Peep instantly. Er, ignore that. And the chicks do have great, flat bottoms, so I skewer them lengthwise.

Directions

  1. Turn your flame on high.
  2. Start waving your Peep over the fire, letting the flames touch the surface of the sugar. After a couple of seconds, take a look: What you want, as much as possible, is an even, light brown caramel. Now, realistically, that’s not going to happen. The edges are probably going to get darker, the middle might not brown at all, and, if it’s taking too long and you’re starting to cook the Peep, it will start to puff up and deform. It’s all OK, just know that your bunnies are going to start looking like spacemen with oversize helmets and the chicks are going to start looking like puffy sneakers from the ’80s. Just keep waving the Peep over the flame, check on it every two seconds or so, and make sure a few things happen: you get some caramelized browning, the sugar on the parts that don’t brown at least turns glassy-looking, and you DON’T BURN IT. Blow out any flames right away, and if it’s starting to get dark brown, stop, unless you really like the bitter taste of char. If you’re working with bunnies, flip and caramelize the other side. If you’re using chicks, just kind of give the sides a perfunctory go at it, but pretty much the best stuff happens on the bottom.
  3. When the Peeps get as caramelized as you’re willing to risk, set them down, with the skewers still in them, on a nonstick pan so they can cool down and the shell can solidify. When you’re finished with the next Peep, the resting one should be cool enough to handle without ripping; nowArrange your charred, mutilated — I mean, toasty, crispy! — Peeps in a fun, carefree tableaux, and charm some young, impressionable children!

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam. More Francis Lam.

Saturday, Aug 27, 2011 1:01 PM UTC

Kale-filled crepes recipe

By
  • more

    • All Share Services

Kale-filled crepes recipe

Ingredients

Kale filling

  • 1 tablespoon olive oil
  • ½ red onion (chopped)
  • ⅔ cup stock
  • 2 cloves garlic (chopped)
  • 1 cup kale (chopped)
  • 1 cup turnip greens (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 2 petite summer squash (chopped)
  • Salt to taste
  • 8-10 nasturtium blossoms

Salal Raspberry Syrup

  • ½ cup wild black raspberries
  • ½ cup salal berries
  • ½ cup water
  • 1 tablespoon butter
  • 4 tablespoons raw sugar

Crepes

  • 1 cup sifted white flour
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup water
  • 3 tablespoons butter (melted)
  • Bacon grease

Directions

Kale filling

  1. Heat olive oil in a large pan. Add onions. Sauté 1-2 minutes.
  2. Add a splash of stock and the garlic. Continue cooking until onions are translucent.
  3. Add kale, turnip greens, squash, parsley, salt and remainder of stock. Cover and cook for 2 minutes.
  4. Remove from heat and add nasturtium blossoms.

Salal Raspberry Syrup

  1. Blend water and berries in blender.
  2. In a small sauce pan, melt butter over a low flame. Add berry mixture. Add sugar and stir.
  3. Simmer for 3-4 minutes. Stir regularly.

Crepes

  1. Put milk, water, salt and eggs into blender. Add flour and butter. Blend at high speed for about a minute.
  2. Put batter in freezer for 30 minutes, or refrigerate for an hour or two.
  3. Heat one teaspoon of bacon grease in a 6-inch cast-iron pan at medium until it begins to smoke, but just barely.
  4. Remove from heat. Pour ¼ cup of batter into pan. Roll your wrist until batter spreads across entire bottom surface of pan. Return pan to flame. Cook for 45-60 seconds.
  5. Loosen edges of crepe with rubber spatula. Shake crepe back and forth in pan. Use spatula to turn crepe. Cook for an additional 10-20 seconds.
  6. Repeat.
  7. Serve, filled with toppings and sour cream or yogurt.

Continue Reading Close

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 20, 2011 1:01 PM UTC

Thimbleberry rosemary simple syrup

By
  • more

    • All Share Services

Thimbleberry rosemary simple syrup

Ingredients

  • ½ cup of honey
  • ½ cup of water
  • 1 cup of thimbleberries
  • 1 lime
  • Three sprigs of fresh rosemary (chopped)

Directions

  1. In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
  2. Add lime juice and rosemary. Leave to steep for 3-4 hours.
  3. Strain. If necessary, press berry mash against strainer to release liquid.
  4. Chill and serve.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 13, 2011 1:01 PM UTC

Wild berry champagne barbecue sauce

By
  • more

    • All Share Services

Ingredients

  • ¼ cup of olive oil
  • 1 tablespoon of chopped garlic
  • 1 cup fresh huckleberries
  • 1 cup fresh salmonberries (thimbleberries or raspberries also work)
  • ¼ cup spumante champagne
  • 2 tablespoons of honey
  • 2 tablespoons of ketchup
  • ¼ teaspoon of salt
  • dash of Worcestershire

Directions

  1. In a saucepan, sauté garlic in olive oil.
  2. Add remaining ingredients.
  3. Bring to a boil.
  4. Reduce heat and simmer 15 minutes or until slightly thick.
  5. Remove from heat; cool.
  6. Place mixture in a blender; process until smooth.
  7. Use as sauce over pork, steaks or poultry.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 6, 2011 1:01 PM UTC

Pasta with mussels and cream sauce recipe

By
  • more

    • All Share Services

Pasta with mussels and cream sauce recipe

Ingredients

  • 8 oz. fettuccini (cooked al dente)
  • Parmesan cheese and pepper

  • Group 1

    • 30-40 mussels
    • 1 cup water
    • ½ cup white wine

    Group 2

    • 1 cup oyster mushrooms
    • 2 tablespoons butter
    • 3 cloves garlic
    • 2 green onions
    • 3 tablespoon white wine
    • Mussels (sans shell)
    • 1 teaspoon chopped parsley

    Group 3

    • 1 tablespoon butter
    • 1½ tablespoons flour
    • ½ cup half and half
    • ¼ cup stock
    • ¼ teaspoon salt
    • ½ lemon

Directions

Phase 1

  1. Rinse mussels and steam in mixture of water and white wine. When shells open, turn off heat.
  2. When mussels are cool enough to handle, remove meat from shells and use kitchen scissors to snip bysall threads from mussels. Put mussels in a bowl and set it aside.

Phase 2

  1. In a dry cast iron pan, cook oyster mushrooms over medium heat until liquid disappears. Turn down heat and add butter.
  2. When butter melts, add garlic and onions. Cook for one minute. Add 2 spoonfuls of wine and cook until wine is absorbed.
  3. Add last spoonful of wine, and the parsley and mussels. Cook until mussels are hot. Set aside, covered.

Phase 3

  1. Heat a small, thick-bottomed pan over a medium-low flame. Add butter. When butter is melted, add flour. Stir flour and butter for 2 minutes.
  2. Meanwhile, in a small saucepan, heat milk and stock until it boils. Stir. Add salt. Remove from heat.
  3. Pour liquid into roux and stir. When mixture begins to bubble, add lemon juice and remove from flame.

To serve

  1. Pour cream sauce over pasta and top with mussels and mushrooms. Sprinkle with Parmesan cheese and pepper.

Continue Reading Close

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jul 30, 2011 1:01 PM UTC

Dolmas with tzatziki sauce recipe

By
  • more

    • All Share Services

Michelle’s Dolmas

Ingredients

  • Cooked rice
  • Olive oil
  • Garlic (minced)
  • Carrot (grated)
  • Zucchini (diced)
  • Fresh dill or fennel (diced)
  • Salt
  • Feta cheese (optional)
  • Water
  • Lemon juice

Directions

  1. Cook rice.
  2. Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
  3. Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
  4. Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
  5. Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
  6. Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye — the dolmas should be ready when the liquid is gone.
  7. Drizzle with olive oil and serve with tzatziki sauce.

Michelle’s tzatziki sauce

Time: 2½ hours

Ingredients

You will need

  • 1 yard of cheesecloth
  • Rubber band
  • Dowel or chopstick
  • Large sauce pot
  • Mixing bowl

Ingredients

  • 4-lb. tub of yogurt
  • 1 large cucumber
  • 4-5 cloves garlic (pressed)
  • 2 tablespoons red wine vinegar
  • Dill to taste
  • Salt to taste
  • Olive oil

Directions

  1. Spread cheesecloth on a flat surface.
  2. Remove top from yogurt container. Take container and turn it upside down onto cheesecloth. Lift away container. Wrap yogurt in cheesecloth. Seal top of cheesecloth with a rubber band.
  3. Stick chopstick or dowel through top of cheesecloth and suspend the bundle over an empty pot. Let drain for two hours.
  4. Meanwhile, grate cucumber and squeeze liquid out. Press garlic.
  5. After yogurt has drained, dump the resulting cheese into a bowl. Add garlic and vinegar. Stir.
  6. Add dill and salt to taste and drizzle with olive oil. Serve with dolmas.

 

 

Continue Reading Close

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Page 1 of 66 in Recipes

Recommendations