Thursday, April 23, 2009
Thursday, April 16, 2009
Monday, April 13, 2009
Coffee Crunch Bars (recipe from Bon Appetit Mag March issue), originally uploaded by She Crafty.
Coffee Crunch Bars
(recipe from Molly Wizenberg in the Bon Appetit Magazine, March 2009 issue)
These are totally delicious, seriously crisp and ridiculously easy. Read the story behind them here
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
- 1 1/4 cups (firmly packed) dark brown sugar
- 2 tablespoons instant espresso powder
- 1/2 teaspoon almond extract
- 1 cup semisweet chocolate chips
- 1/2 cup sliced almonds
- Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
- Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
- Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
- Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD Can be made 5 days ahead. Store in airtight container at room temperature.
Thursday, April 9, 2009
Friday, April 3, 2009
Truffled Mushroom Risotto with Peas
2 cups uncooked risotto
6 cups chicken stock (I used the college inn white wine type and it worked really well)
1 tsp. saffron threads
2 Tblsp butter, plus 3 Tbsp for end of cooking
2 Tblsp olive oil
6 shallots, finely chopped
6 cloves garlic, crushed
1/3 cup dry white wine or dry vermouth
2 tsp. truffle slices from a jar (optional)
1/4 cup aged Gruyere (Parmesan is typically used, but I had Gruyere), plus a bit more for topping
3/4 cup peas
salt and pepper
1/3 cup flat-leaf parsley, finely chopped, plus a bit more for topping
In a medium sized saucepan, heat chicken stock to a simmer. Crumble in the saffron threads. Heat a shallow, heavy-bottomed saucepan (I like a wide one with a lip of 3 - 4") over a medium flame. When warm, add 2 tblsp. butter, and oil and shallots. Stir 1 min. and add mushrooms and garlic. Saute until translucent, about 5 -7 min. Add rice and stir, until the edges of the grain start to turn translucent, about 4 min. Add wine and stir until absorbed. Add 1/2 cup of stock to the pan and stir well. Continue to stir until it has nearly been absorbed. Continue to add stock, 1 ladle at a time (approx. 1/2 cup), stirring continuously, with each addition of stock. As Susan says, you want to keep the rice thinly veiled with stock at all times. It should bubble evenly and gently, never boiling and it should not dry out or be flooded with stock either. When you sense you are a few minutes away from being done, add the peas and truffles with the next ladle of stock. Cooking time is approx. 18 - 20 min. When the grains taste done but still have a little tooth to them (al dente), turn off the heat and stir-in the cheese, 3 Tblsp butter, and parsley.
Serve topped with a sprinkle of parsley and cheese, and a bit of freshly ground pepper.
Microgreens salad with pomegranate balsamic vinaigrette
The pomegranate molasses (a little goes a long way, so be sure use just a few drops) adds a really lovely tangy and subtle sweetness to the balsamic.
equal parts olive oil and balsamic vinegar (I used 1/3 cup ea.)
2 drops pomegranate molasses
salt and pepper to taste
Micro Greens or any type of salad greens
Shake oil, vinegar, and pomegranate molasses together well. Season with salt and pepper to taste and toss on salad greens before serving.