Butter and Garlic Clams

Butter Clams

When summer fades and the season tilts to autumn, this steamy bowl of buttery clams hits the spot.

I experienced a bowl like this one day last fall. I was researching a travel story on the northern coast of the Olympic peninsula in Washington. If there’s a furthermost corner of the northwest U.S., then this is it. The peninsula is dominated by the Olympic National Park, a UNESCO World Heritage site, which sprawls several ecosystems, including mountainous peaks and old-growth forests. Numerous cultural, archeological, and historic sites are woven throughout the landscape, spanning millennia of human occupation from indigenous first cultures to more recent histories of exploration, homesteading, and community development.

在发现的此行,天气灰暗,有雾,飘渺间歇(即频繁的)阵雨真正的西北太平洋形式。是的,这是季节性湿(秋季带来的雨)。这也是神奇,神秘,壮丽。天边隐约有摇摇欲坠山,在云雾的笼罩漩涡,并与瀑布层叠成蛇形湖泊的花环装饰着。这是荒凉的,部分原因是由于天气和也是本赛季。我有道路通过自己蜿蜒的峡谷,伐木卡车偶尔间断横冲直撞过去和震撼我了我的遐想。我徒步到脊,雨是该死的,与远方的意见,不列颠哥伦比亚省,通过与青苔雾载货雨林郁郁葱葱。我跟踪一条河的水从陡峭的窗台翻滚咆哮的高潮,我看到鲑鱼产卵。

在这一天,寒冷,潮湿的结束,饿,我回到海平面到一个小渔村锚固上山下海。有没有餐馆在下午4点开,但在蒙蒙细雨中照射,用鱼市场一个孤独的店面所提供柜台服务,在这里我下令他们的黄油汁葡萄酒和游泳蒸大蒜蛤蜊一个简单的碗里,用砖挟着对于沉浸在甜蜜的肉汤大蒜面包。奇异的伴奏是瞬间当地的雷司令冰冷的玻璃。它是完美的。

从那时起,我已经重新创建这个菜在家里多次。它的简单和一致的奖励。唯一缺少的就是天气。

Butter and Garlic Clams

壳蛤蛤是这个食谱我的蛤首选类型。他们是最小的Quahog蛤用甜嫩的肉。根据不同的尺寸,一英镑产生8至12蛤蜊。当清洁蛤,丢弃任何打开蛤蛤或与洗涤前破壳。冲洗下冷水蛤,轻轻擦洗清洁。一旦煮熟,食用前丢弃任何未开封的蛤蜊。

Active Time: 15 minutes
Total Time: 15 minutes
Serves 2 to 4

3汤匙黄油
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1个1/2杯未橡木白葡萄酒
2 tablespoons fresh lemon juice
盐和现磨黑胡椒
2 pounds littleneck clams, about 24, rinsed and scrubbed clean
1/4杯切碎的香菜意大利叶
Lemon wedges for serving

1.在有盖的大深煎锅熔化与油,中火加热黄油。加入大蒜,炒,直到柔软和芬芳,约1分钟。188bet真人加入酒,柠檬汁,盐和黑胡椒少许。带来一煮,加入蛤蜊。覆盖油锅,减少热到中低,并且蒸蛤直到壳具有打开时,盘摇晃不时,6到8分钟,取决于蛤的大小。

2. Remove the lid and discard any unopened clams. Taste the broth and season with additional salt and pepper if desired. Divide the clams and cooking liquid between serving bowls and garnish with the parsley. Serve immediately with garlic bread or crusty bread.

烤比萨饼花椰菜,智利和橄榄

An end of summer pizza recipe for the grill:

Cauliflower Chile Pizza

Late summer reaps a kaleidoscope of peppers. Homemade pizza is a great way to show off a fresh and feisty chile pepper combination. On this white (no tomato sauce) pizza, there are four distinctive peppers. Highly decorative吉米Nardello智利辣椒是细长的,粗糙的,并用温和的水果香味。Hatch chile peppersare a seasonal specialty, prolific from August through September. They are earthy and buttery in flavor and slightly smoky when roasted. If Hatch chiles are unavailable, mild Anaheim peppers are a good substitute.Poblano chile peppers干燥安乔辣椒的新版本。当新鲜的,他们是相对温和,朴实与咬一口,是伟大的烘烤。卡拉布里亚奇利斯are small bright red peppers, round or conical in shape, with a moderately high heat level. They are available fresh and are also sold jarred in the Italian or condiment section of your grocery store. They make an excellent garnish with a kick of heat. Feel free to mix and match your own combination of peppers, depending on taste and availability, but try to include a colorful range of sweet to hot for the most flavorful result.

如果可能的话,我就在我的烤薄饼。它不仅保持温暖的天气热户外烧烤产量精彩的烧焦和烟熏味的地壳。请记住您准备的比萨饼时的一些技巧:

1.商店买来的面团是OK!我承认,虽然我做我的面团从头不时,我经常在商店购买新鲜的比萨面团立即使用或冷冻以备后用。制备的生面团通常在一个磅的包装出售,并产生一个大的矩形比萨饼或两个小圆比萨饼。
2.不要超载您的比萨饼。如果比萨有太多的浇头,这将是沉重和地壳可以浸湿。下面的量是用于一个大的矩形比萨饼,使用新鲜的面团,薄薄地轧制或拉伸的一磅。把所有的成分坦然和准备,这样一旦你推出的比萨饼,所有你需要做的就是组装。分层的成分时,运用自己的判断力,不要觉得有必要利用一切最后一块。当拉伸面团,如果它是它的优良形状不规则。关键是要使其厚度均匀,以确保甚至做饭。
3. Parchment paper is your friend. I find it easiest to assemble the pizza on parchment paper, which is easy to slide on and off of the pizza stone. You can trim any excess paper around the edge of the pizza to prevent charring on the grill. If you don’t have a pizza paddle, you can use a rimless cookie sheet to slide under the paper.
4. A pizza stone is ideal. Whether you make a pizza in the oven or on the grill, a pizza stone is a terrific way to transmit the heat evenly to the bottom of the pizza. If you don’t have a pizza stone, then a perforated pizza pan or a baking sheet will also work, but the cooking times may vary.

比萨with Roasted Cauliflower, Chile Peppers, and Green Olives

Active time: 20 minutes
总时间:5分钟
通过15英寸,使一个矩形薄比萨饼,大约10

4汤匙特级初榨橄榄油,分
2个蒜瓣,切碎

1/2 head small cauliflower, florets broken into bite-size pieces, about 1 1/2 cups
3个什锦智利辣椒,如麦Nardello,舱口,和Poblano,切成薄片
现磨黑胡椒
1 pound fresh pizza dough
1/2茶匙红辣椒片,or more to taste
1/4杯加上1/2杯松散堆积的精细磨碎佩科里诺罗马诺干酪
1 pound fresh pizza dough
8 ounces fresh buffalo mozzarella (1 ovaline or 8 ciligiene balls), thinly sliced or shredded
2 Calabrian chiles, thinly sliced (or 2 tablespoons chopped jarred Calabrian chiles)
1/2杯进站绿橄榄,如卡斯特尔韦或Pichonline,粗碎
1茶匙精细磨碎柠檬皮
现磨黑胡椒

1.Preheat the oven to 500°F or prepare the grill for direct cooking over high heat. Preheat a pizza stone on the lowest oven rack or on the grill grates for at least 10 minutes.
2.打蛋器3汤匙橄榄油,大蒜,和盐在小碗捏。
3. Toss the cauliflower and sliced peppers with the remaining 1 tablespoon olive oil in a medium bowl. Lightly season with salt and black pepper and toss again.
4. Roll out or stretch the pizza dough to your desired shape and thickness on parchment paper. I prefer to stretch my dough thin in a large rectangular shape.
5.轻刷面团与大蒜油,留下了四分之三英寸边界清除周围的边缘。洒在面团中的红辣椒片和1/4杯羊奶酪。传播菜花,辣椒在地壳,保持边界清晰。
6. Arrange the mozzarella over the pizza, gently nestling around and over the vegetables. Scatter the Calabrian chilies and green olives over the top and sprinkle the remaining pecorino cheese over the pizza.
7.比萨饼滑到预热披萨盘。烘烤直到菜花是色彩,地壳金黄松脆的而奶酪融化,13至15分钟,这取决于地壳的尺寸和厚度。
8.比萨饼转移至砧板和立即与一些大蒜油刷地壳。小雨任何剩余油在比萨。撒上柠檬皮和黑胡椒在比萨。让切成片服务站前5分钟。

烤盘Chermoula鸡肉和花椰菜与烟红辣椒酱

Winner Winner Chicken (Sheet Pan) Dinner:

Chermoula Roasted Chicken and Romanesco

You’ve probably heard of sheet pan dinners. The term may be trendy, but the concept is not. It simply means arranging all of your dinner components on a rimmed baking sheet, coating them with oil and seasoning, then roasting in the oven – and,,you have a complete dinner on a tray. While the emphasis is certainly on ease of preparation, with the right ingredients this cooking method ensures maximum flavor. Oven roasting coaxes out the flavors of vegetables and meats and is a sure-fire (no pun intended) way to cook to crispy, golden perfection. The key to building great flavor is the ingredients you use to coat and bind the dish. They can be as basic as olive oil, garlic, salt, and pepper, or more elaborate with aromatic marinades, spices, herbs, and citrus.

这个配方结合了两种成分,非常适合用于烧烤:骨鸡大腿和romanesco,绿甘蓝,它看起来像一个锥形的双头菜花。重要的是,它们都需要一个类似的烹调时间的量,这样他们就可以快乐地在烤盘组队,避免过度烹饪成分之一,而另一个不断焙烧。(您也可以在这个配方使用白色花椰菜。)强效,草本chermoula酱,大蒜,柠檬,香料,大衣整批和驱动器的味道强劲。

The finishing touch to this recipe – not required, but recommended – is a smoky red pepper sauce for swiping and drizzling. It’s inspired by Spanish romesco sauce (not to be confused with the romanesco vegetable!) and traditionally consists of roasted tomatoes and ground almonds or hazelnuts. This smoother rendition uses roasted red peppers to create a sweet and smoky condiment.

Chermoula Chicken and Cauliflower Sheet Pan Dinner

活动时间:30分钟
Total Time: 1 hour, plus marinating time
4人份

Chermoula酱:
1个1/2杯意大利香菜叶嫩小枝
1个1/2杯香菜叶和嫩小枝
1 cup fresh mint leaves
Juice and finely grated zest of 1/2 lemon
4 garlic cloves
1茶匙盐
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2茶匙红辣椒片
1/2杯橄榄油

8带骨鸡大腿皮肤

红辣椒酱:
2 jarred roasted red peppers, drained and rinsed, coarsely chopped
1红辣椒胡椒,种子和膜去除(可选),切碎
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
2汤匙番茄酱
1 tablespoon red wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

1个介质头romanesco(或白色花椰菜)
Cilantro sprigs for garnish
Lemon wedges for serving

1.Combine all of the chermoula ingredients, except the oil, in the bowl of a food processor. Pulse to chop. Add the oil and pulse to blend. The chermoula should have a runny salsa consistency. If too thick, add more oil to loosen.
2. Place the chicken in a large bowl. Pour in the chermoula and stir to thoroughly coat, rubbing the marinade between the skin and meat. Cover and refrigerate for 1 hour or overnight. Remove from the refrigerator 30 minutes before roasting.
3. Combine all of the red pepper sauce ingredients in the cleaned bowl of a food processor and process to blend. Taste for seasoning. (The sauce may be prepared in advance and stored in the refrigerator for up to 3 days.)
4. Heat the oven to 375°F.
5.从冠切菜花在四分之三英寸的切片干。剪下的核心和削减核切成一口大小的块。(核心是甜的和食用的,所以不要将它们丢弃。)
6. Remove the chicken from the marinade and arrange, skin-side up, on a rimmed baking sheet lined with parchment. Brush the cauliflower steaks and pieces on all sides with the residual marinade and arrange around the chicken. Season everything with salt and black pepper.
7.传输托盘到烤箱和烤,直到romanesco鲜嫩鸡是金黄色,并通过熟(它应该寄存器165°F时温度计插入到最接近最厚的部分到骨中的肉),约30分钟188bet真人。
8.配以新鲜香菜和服务与柠檬片。

一个非常绿色菜肉馅煎蛋饼

Put your carrot tops and beet greens to use in this healthy frittata recipe:

绿党菜肉馅煎蛋饼TasteFoo188bet真人d

当我买甜菜,胡萝卜,萝卜和在市场上,他们往往呈现为明亮的束,与旺盛的茎发芽绿叶的级联加冕。虽然它可能是诱人砍掉茎和丢弃剩下的礼品果岭后面的山......不这样做。这些蔬菜都是靠自己的美味,炒橄榄油,发起猛攻成pestos,折叠成煎蛋卷,并在frittatas出炉。丰富的营养成分,并从甜到辣到泥土的味道,他们是连接到你的根和十字花科植物的低估奖金。

Lately, I’ve been on a beet green kick. Yellow or golden beets are sweet, nutty, and less earthy than their red brethren, and their mildness is reflected in the flavor of their leaves. I remove and store the leaves in a plastic bag in the refrigerator, where they can last for up to one week, ready for use in a simple side dish or, in this recipe, a frittata.

Beets Bunch TasteFood

可以肯定地说,这菜肉馅煎蛋饼是一个非常绿色的菜肉馅煎蛋饼,只有足够的鸡蛋叶子绑定,但不占主导地位。如果你喜欢一个更eggy菜,随意添加2个鸡蛋和各半的额外1汤匙。你可以只使用一个或蔬菜的任意组合,包括甜菜,胡萝卜,萝卜和的顶部,以及切碎的羽衣甘蓝和甜菜的叶子。(如果使用甘蓝或甜菜叶,删除它们添加到组合之前的茎和肋骨。)我焯坚固蔬菜,如甘蓝,甜菜,甜菜果岭,他们枯萎刚好够在橄榄油和大蒜快速炒之前添加鸡蛋。当使用更为脆弱绿色蔬菜如胡萝卜稀疏上衣,你可以省略漂白步骤。

Green Frittata

Active Time: 20 minutes
总时间:50分钟
4人份to 6

1 pound greens
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2个蒜瓣,切碎or pushed through a press
1/4茶匙红辣椒片
1/2 teaspoon salt
1/4茶匙现磨黑胡椒
4 large eggs, room temperature
1 tablespoon half and half or whole milk
1/2杯精细磨碎佩科里诺干酪罗马诺,分
1/2 teaspoon freshly ground black pepper
1/4 cup Panko (Japanese breadcrumbs)

1.洗净蔬菜和撕裂大块。如果使用羽衣甘蓝或甜菜,除去肋。
2.烤炉加热到350°F。
3.把一大锅慷慨咸的水烧开。添加蔬菜和灼直至色泽鲜艳,约1分钟。188bet真人沥干果岭,然后按删除任何多余的液体。
4. Whisk the eggs and cream in a bowl and stir in half of the cheese. Mix the remaining cheese and breadcrumbs together in a separate small bowl.
5. Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and chili flakes and sauté until fragrant, about 1 minute. Stir in the greens, season with the salt and black pepper, and sauté until the greens wilt, 2 to 3 minutes.
6. Remove the skillet from the heat. Pour the eggs over the greens, gently nudging the greens around to evenly distribute the eggs. Sprinkle the breadcrumbs evenly over the frittata.
7.传输煎锅到烤箱和烘烤直到鸡蛋被设置和种类的意大利蛋饼的顶部是在斑点金黄色,25至30分钟。让服务站前至少5分钟。服务温暖或在室温。

狂小吃拼盘

旅行ing abroad may be on hold right now, but there’s no reason why we can’t bring the taste and ambiance of travel home to our kitchens and gardens with迈泽

Mezzo Spread TasteFood

风味小吃是开胃传统必不可少的中东,土耳其和希腊的美食。从长期阿拉伯语单词“风味小吃”导出t'mazza,which translates as “savor in little bites.” The tradition consists of just that – a sampling of simple and fresh bites enjoyed with a refreshing drink, meant to whet the appetite before a meal. It’s a daily ritual and social tradition enjoyed with family and friends, centered around the table, oftenal frescoin the warm weather season.

腌羊乳酪

这是一个传统我们都可以支持。什么公司uld be a more convivial and pleasurable way to begin a meal with than with a sampling of mezze accompanied by a glass of something cool and sparkling on a warm summer evening? Mezze can vary from a simple bite or two to a substantial spread. It almost always includes a sampling of dips, such as hummus, tsatsiki, or baba ganoush, along with fresh crudités, pickles, and olives. For a more substantial selection the samplings are endless, including brochettes of meat andkeftas(ground meat patties and meatballs), grilled calamari or octopus, simple salads, anddolmas(stuffed vegetables and filled grape leaves.) The portions should be small and be served in stages, encouraging mingling and lingering at the table.

这里有两个基本的风味小吃食谱,你可以可以提前和藏匿188金宝博亚洲真人在冰箱,准备服务或最后一分钟的客人。开始使用这些,然后自己倒一杯在阳光下享受的时刻。

大烟茄子及鹰嘴豆浸

这个配方是由灵感baba ganoush,which is a traditional Middle Eastern dip made with roasted eggplant, tahini, and lemon. In this version, extra flavor-boosting spices are added, as well as chickpeas for more structure. Select an eggplant that is firm, shiny, and smooth and has a nice heft to its weight.

Active time: 10 minutes
总时间:50分钟,plus draining and cooling time
使约2杯188bet真人

1 medium globe eggplant, 1 to 1 1/4 pounds
1杯煮熟鹰嘴豆或罐装鹰嘴豆,排水和漂洗
1/4 cup tahini
3汤匙柠檬汁
2汤匙特级初榨橄榄油,再加上更多的服务
2个大蒜瓣
1茶匙孜然
3/4 teaspoon salt, or more to taste
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4茶匙现磨黑胡椒
1/4 teaspoon cayenne pepper

切碎的香菜意大利叶子装饰
皮塔饼的服务

1.如果烧烤,把e the grill for direct and indirect cooking over medium-high heat. Pierce the eggplant all over with a fork. Grill the eggplant over direct medium-high heat first, until charred on all sides. Move to indirect heat and continue to grill until the eggplant is slightly collapsed and very soft when pierced with a knife, about 40 minutes, depending on the size of the eggplant. Remove and cool to the touch, then slice in half.

2. If using an oven, preheat the oven to 450°F. Slice the eggplant in half, lengthwise. Brush with olive oil and arrange cut-side-down on a rimmed baking sheet lined with parchment. Roast in the oven until collapsed and very tender, 35 to 40 minutes, depending on the size of the eggplant. Remove and cool to the touch.

3.舀茄子肉做一个过滤器在一个碗里,让排30分钟。丢弃的外观。

4.将茄子和所有剩余的成分向食品加工的碗和脉冲融入到你想要的一致性。转移到一个碗和冷藏至少1小时,让口味开发。服务在室温下用皮塔饼和浸泡蔬菜色拉。浸渍也可以预先准备3天并冷藏。味道会随时间略有减少。

腌羊乳酪with Lemon

This appetizer is impossibly easy to make and best made ahead of serving. The longer the feta can marinate, the better the flavor.

Active time: 10 minutes
总时间:10分钟,加浸泡时间
使约2杯188bet真人

8 ounces feta cheese, rinsed and patted dry, cut in 3/4-inch cubes
Zest of one lemon, peeled with a vegetable peeler
2至3百里香小枝
2 to 3 oregano sprigs
1 teaspoon cracked black peppercorns
1/2茶匙碎红辣椒片,或更多的味道
特级初榨橄榄油,约1杯188bet真人

彻底清洗一个16盎司的玻璃罐用盖子。层中的所有成分,在罐子里除了橄榄油。在橄榄油倒入到盖。让我们在室温下静置30分钟后立即服务,或盖和冷藏长达1周。食用前使其达到室温。与crostini,新鲜面包或皮塔饼即成。

注:如果您希望大蒜添加到油的香味,加入2个切成薄片蒜瓣石油和冷藏腌制奶酪。不要在室温下保存,或允许在室温下放置2小时以上,以防止细菌的增长潜力。任选地,搅拌1〜2蒜末丁香到油混合物服务时。

Apricot Tarte Tatin

馅饼不仅是苹果
Apricot Tarte Tatin

Shelter in place has given way to an abundance of bread baking. If you follow social media, you can’t miss the number of proud bread photos and sourdough sagas to admire and read. It makes sense. With all of our stay-at-home time, why not take the opportunity to develop and perfect our baking skills? I propose addingTARTETatins这一名单。

TARTE什么? Tarte Tatin is a French upside-down fruit tart that traditionally features fall fruit, such as apple and pear. In fact, any fruit that can be slow-cooked in butter and sugar without dissolving into a puddle will work. Stone fruit, such as plums, nectarines, and apricots, are excellent contenders, which is why Tarte Tatins should be added to your summer to-do list.

一个成功的馅饼的关键 - 除了甜美的反季节水果 - 是焦糖,这是它的果实是煮熟的基础。然后糕点地壳分层在冒泡的水果甜点,和挞在烘箱完成。一旦烘烤,挞反转到板上,并且焦糖成为馅饼的顶部:有光泽的光泽包住等化石琥珀色的果实。

TARTETatins may appear tricky to make, but each step is straightforward. The biggest mistake you can make is not taking the time to allow the fruit to properly caramelize. It may be tempting to rush this step and hasten to the baking stage, but you will risk a runny topping that lacks in caramel color and flavor.

When making the caramel, remember these tips. As mentioned, heed the time. Be patient and vigilant and allow the caramel to achieve its ideal color. This should take about 30 minutes, while you keep an eye on the bubbling sugar and butter, turning the pan to ensure even cooking. The ideal color should resemble golden-brown amber or the color of peanut butter. If it’s too light, the flavor will read sweet. If it’s too dark, you risk burning when the caramel continues to darken while the tart bakes. I prefer to use a stainless steel oven-proof skillet to make this confection. A cast-iron pan may be alluring and oh-so rustic to use, but it can be difficult to read the color of the caramel as it cooks.

焙烤馅饼的在板上的最后又是比它更容易发出声音。请确保您正确戴手套了。稳定和中心平底锅和板,以及,那么,就翻转。如果有任何位保持在锅里,你可以简单地将它们添加到挞的顶部。详细完美是没有必要的。这是一个质朴的馅饼。水果和焦糖被原谅,无论是在原始的或拼凑起来的甜点,它们味道总是很棒。好消息是,一旦你做了一些这些馅饼,你会得到技术的窍门。因此,继续前进,并开始练习你的馅饼烘烤技能。你的家人和朋友会感谢您的新项目。

Apricot Tarte Tatin

活动时间:45分钟
总时间:1小时15分钟,再加冷却时间
供应8

Pastry:
1个1/2杯通用面粉
3汤匙糖
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, diced
1/3杯酸奶

填充:
2 tablespoons plus 3/4 cup granulated sugar
1/2茶匙豆蔻
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into 4 chunks, room temperature
1 1/2磅介质杏,减半和进站
1茶匙精细磨碎柠檬皮
1 egg, lightly beaten

准备糕点:
1.脉冲的面粉,糖,和盐在一个食品加工机的碗一次或两次进行混合。加入黄油和脉冲,直到黄油豌豆大小。加入酸奶油和脉冲直到湿润团块形成。收集面团中一球,并压平成盘。裹在塑料和冷却至少2小时或过夜。我们推出之前,在室温下稍变软。
2. Before preparing the filling, roll the dough out on parchment paper into a round shape to fit the size of the skillet. Slide the parchment and pastry onto a baking tray and refrigerate until ready to use.

Prepare the tart:
1.拂2汤匙糖,小豆蔻,并在一个小碗里肉桂,备用。
2.安排在一个10英寸的烤箱证明煎锅黄油与斜边。均匀地洒在回锅3/4杯糖。放置超过中等热煮至黄油熔体时,将糖开始溶解,并且将混合物开始起泡,2〜3分钟。精心安排的杏子,皮肤的一面朝下,在一个圆形图案在煎锅。撒上糖保留混合物,并在水果上的柠檬皮。
3.继续用中火煮水果,直到深琥珀色糖浆的形式,25至30分钟,转动锅,以确保甚至做饭。
4.虽然杏子做饭,将烤箱预热至425°F。
5. When the caramel is the desired color, remove the skillet from the heat. Working quickly, lay the pastry over the apricots and peel away the parchment. (It’s ok of the pastry breaks or tears in places. You can piece it together once the parchment is discarded. Remember, it’s the bottom of the tart – it needn’t look pristine.) Press the pastry around edges of the skillet. Cut 3 to 4 slits in the pastry and brush with the egg.
6.转让煎锅烤箱烘烤,直至酥皮呈金黄色和坚定的触感,约25分钟。188bet真人
7.从烘箱中取出,馅饼。让它静置一分钟,然后再奔波蛋挞的边缘刀,以帮助倒时,它释放。将在回锅大耐热拼盘。使用微波炉手套,握住锅和盘子一起反转挞到拼盘。如果任何位粘锅,用小刀或抹刀删除和添加到挞。至少冷却30分钟。
8. Serve warm or at room temperature with whipped cream.

Quinoa and Kale Tabbouleh Salad

邀请这个沙拉你的下一个烧烤:
芥兰藜塔布勒沙拉沙拉

我把这种沙拉tabbouleh,although many of the ingredients are not what you will typically find in a traditional Middle Eastern tabbouleh salad. Middle Eastern tabbouleh is a puckery bulgur salad, tumbled with fresh herbs, chopped vegetables, lemon, and olive oil. This version takes inspiration from the tabbouleh method but detours south of the U.S. border with ingredients and spices of the Americas. Quinoa replaces the bulgur, while sweet corn, chiles, cilantro, and cumin ripple throughout the salad. Shredded kale partakes in the shower of fresh greens, providing earthy flavor and healthy heft, while lime steps in for the citrus.

这是一个完美的夏季沙拉在你的烧烤传播作为伴奏烤肉和鱼,或作为一个素食非肉食者包括。富含蛋白质的藜是南美工厂,生产小型的种子含有丰富的钙,磷,镁,铁等。种子可作饭准备,他们的坚果味道增加的热心沙拉,pilafs,和炖菜。藜麦也无麸质,提供碾碎的干小麦,方便面和FARRO营养替代品。

The key to making this salad is to taste as you build it. There should be a balance of citrus, spice, and heat and a generous amount of greens for flavor and freshness. Quinoa requires a good deal of seasoning, so season the quinoa before adding the remaining salad ingredients. I prefer to use red quinoa for color and flavor, but white quinoa can also be used. This recipe can be prepared in advance of serving and refrigerated for up to 6 hours. Its flavors will meld the longer it sits, so taste again before serving.

Quinoa and Kale Tabbouleh

活动时间:30分钟
总时间:30分钟,加冷却和制冷时间
供应6

1 1/2 cups quinoa
1 large garlic clove, minced
1茶匙孜然
1茶匙盐,或口味
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4茶匙辣椒,或口味
1个玉米芯,脱壳,除去丝
2分,葱,白色和绿色部分切成薄片
1 medium red bell pepper, stemmed and seeded, finely diced
1个介质poblano胡椒,茎和种子,切粒
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
4至6托斯卡纳羽衣甘蓝叶,坚韧肋除去,碎叶
1/2切碎的香菜意叶
1/2杯切碎的香菜叶和嫩茎

  1. 把奎奴亚藜在倒入细网筛和波形的冲洗r cold water. Drain and place in a medium saucepan. Add cold water to cover by 2 inches. Bring to a boil and simmer over medium heat until the quinoa releases its tail (germ). Drain again.
  2. Transfer the quinoa to a large bowl. Stir in the garlic, cumin, salt, coriander, black pepper, and cayenne and cool to room temperature.
  3. Cut the corn kernels off of the cob. Add the corn, scallions, peppers, lime juice, and olive oil and stir to combine. Add the kale, parsley, and cilantro and stir well to thoroughly coat the greens and slightly wilt the kale. Taste for seasoning. If too dry, add additional olive oil to moisten.
  4. 冷藏至少1小时或高达6小时。即成冷却或在室温下。

Smoky Salmon and Spinach Chowder

A Veggie-full Summer Chowder
鱼杂烩汤三文鱼

Yes, you can eat warm soup in the summer – especially when it’s chowder. Clam and fish chowders go hand in hand with sunshine and the seashore. While clam chowder is always a favorite, I prefer to make fish chowders, loaded with chunky fish swimming in a smoky, creamy broth.

When making a fish chowder, always choose a firm-fleshed fish, which will hold its shape when cooking in the soup. Delicate, flat filets will flake and dissolve in the broth. While halibut, sea bass, and cod are always good options, I prefer salmon. Salmon’s buttery-rich flesh complements the creamy stock, and when possible, I’ll combine chunks of warm-smoked salmon with fresh salmon. Warm-smoked salmon adds the salty, smoky note essential to a deeply flavorful chowder (this is often achieved with bacon in clam chowders), and has a dry and firm consistency, unlike cold-smoked salmon, which is soft and slippery. Potatoes are another key ingredient, adding thickening starch and substance. And while you can certainly stop there, I encourage adding additional vegetables, such as leafy greens and crucifers, such as cauliflower or broccoli. Then you can pat yourself on the back and call your bowl of chowder a complete meal.

如果你怀疑额外的蔬菜,不要担心 - 奶油188bet真人,强大的杂烩可以处理它们。事实上,蔬菜加一个值得欢迎的质朴的汤汁浓郁,平衡它的奶油味。如果你是菜花厌恶,随意省略,并添加更多的菠菜。一定要对味喝汤时完成调味。根据熏鲑鱼,你可能需要更多的盐,也不要(永远)克扣的现磨黑胡椒的咸味。

Salmon and Spinach Chowder

活动时间:5分钟
总时间:5分钟
4人份

1 tablespoon unsalted butter
1 tablespoon olive oil
1个介质黄色洋葱,切碎,约1杯188bet真人
2汤匙通用面粉
4 cups water
2个介质育金土豆,切成一口大小的块(剥离可选 - 我喜欢保持在皮肤上)
1个1/2杯一口大小花椰菜小花
1杯鲜奶油
1/2茶匙塔巴斯科,或更口味
1/2 teaspoon sweet paprika
1/2茶匙盐,或以上至味道
1/2 teaspoon freshly ground black pepper
1 pound salmon filet, skin and pin-bones removed, cut in 3/4-inch chunks
1/2磅热熏鲑鱼排、皮肤和pin-bones removed, broken into bite-size chunks
1个大把菠菜叶
Fresh dill for garnish

  1. Heat the oil and melt the butter in a large pot over medium heat. Add the onion and sauté until softened without coloring, 2 to 3 minutes. Add the flour and cook until slightly toasty in aroma, 1 to 2 minutes, stirring constantly.
  2. 倒入水和拂混合。加入土豆和花椰菜。蔬菜应在汤中被淹没。如果没有,添加更多的水覆盖。把煮沸,部分地覆盖锅,煨直到蔬菜变软,15至20分钟。拌入奶油,塔巴斯科辣椒粉,盐和黑胡椒。
  3. 添加新鲜的和熏鲑鱼,煮,直到新鲜的三文鱼烹制,4至6分钟。拌入菠菜和煨,直到刚刚枯萎,30秒到1分钟。味调料。
  4. Ladle into soup bowls and garnish with dill. Serve immediately.

Strawberry Crisp with Orange and Cardomom

Save some strawberries for this dessert crisp:
草莓酥与Orange和豆蔻

Now that it’s officially June, I am obsessed with strawberries. When June rolls around, I behave as though I haven’t seen a strawberry since, well, forever. Full disclosure: I live in California (a.k.a. the land of strawberries), so this is not the actual case. However this hoarding reflex – which I fully embrace – originated when I lived in Denmark, and I’m sticking to it.

丹麦草莓的季节是短暂的,善变的。如果你是幸运的,这个赛季协作和草莓将增长,几乎在你的眼前。它的时候,那里已经没有憋尿时间窗口;当游戏的名称是对浆果的峡谷,而你可以,以往任何时候都知道,这一刻将很快过去。何盈,你不能吞噬(保佑你)或烘烤成浆果满甜点的夜间旋转,是冷冻保存后消费在黑暗冬季夏日阳光的味道怀旧。

现在,我住在加利福尼亚州和有较少的迫切性在这些夏日浆果年货,我还陶醉在内存和沉迷于过度消费。而当我累馅我的脸新鲜浆果,我将它们添加到甜点方便,如这种水果清脆。

草莓酥与Orange和豆蔻

活动时间:15分钟
总时间:45至65分钟,再加冷却时间
Serves: 6 to 8

Topping:
1个1/2杯通用面粉
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1/2茶匙豆蔻
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut into ½-inch cubes
1/4杯杏仁碎(可选)

填充:
2斤草莓,去壳,如果小减半,如果大驻扎
1/4 cup granulated sugar
2汤匙通用面粉
1 tablespoon fresh orange juice
1茶匙精细磨碎橙皮
1/2茶匙香草提取物
1/4 teaspoon ground cardamom
盐少许

  1. Make the topping: Combine the flour, sugars, cardamom, cinnamon, and salt in bowl of a food processor. Pulse once or twice to combine. Add the butter and pulse until the topping resembles coarse meal. Transfer to a bowl and mix in the almonds, if using. Cover the bowl and chill until use. (The topping may be made up to one day in advance.)
  2. Heat the oven to 375°F.
  3. Combine all of the filling ingredients together in a bowl and gently stir to combine. Spoon the filling into an 8 by 8-inch baking dish or 6 to 8 individual ramekins. Evenly cover with the topping. Transfer to the oven and bake until the top is golden and the fruit is bubbling, 45 to 50 minutes for the baking dish, 30 to 35 minutes for the ramekins. Remove from the oven and cool to lukewarm or room temperature before serving, to allow the flavors to develop. Serve with whipped cream or vanilla ice cream.

Cranberry Bourbon Refresher

这间明亮蔓越莓鸡尾酒是一个完美的复习:

蔓越莓波旁石灰鸡尾酒

小红莓可以与节日相关 - 当然,他们应该 - 但这些丰满挞浆果愉快常年当添加到沙拉,salsas,佐料,并且,在这种情况下,鸡尾酒。我创造了这个饮料配方为配方的挑战主办Cape Cod Select创建一个优质冷冻cranb配方erries. While tempted at first to go the route of creating a savory dish, I found myself hankering for a cocktail – after all it’s almost summer, and I think a cocktail is most appropriate these days. The cranberries perfectly balance the honeyed spice of bourbon, acting as a natural bitter, if you will. In this drink, the berries are added in three ways – in a simple syrup, as the base for a muddle, and also as an edible garnish – yep, that’s right, you can eat these berries straight up. They’re that good.

Cranberry Bourbon Refresher
Makes one cocktail

Cranberry Simple Syrup:
2 cups Cape Cod Select premium frozen cranberries
1杯水
1杯糖
1 2英寸肉桂棒

鸡尾酒:
3〜4个科德角选择溢价冷冻红莓
3 to 4 mint leaves
2 lime quarters
1 1/2盎司波旁
1/2盎司君度
1 ounce Cranberry Simple Syrup
1盎司新鲜青柠汁
冰块

让简单的糖浆:
Combine the syrup ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the cranberries break down, about 15 minutes. Strain through a fine-mesh sieve, pushing down on the cranberry pulp. Discard the solids. Cool the syrup to room temperature. (The simple syrup may be stored in a glass container in the refrigerator for up to 1 month.)

制作鸡尾酒:
结合小红莓,薄荷和石灰宿舍调酒器和混乱。添加和波旁君度,再加入剩余的成分。剧烈摇晃,倒入一个高大的玻璃或应变成岩石玻璃。与全小红莓,石灰楔子,和薄荷小枝即成。

Disclosure:我是从科德角选择小红莓为这一挑战提供。
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