草莓酥与Orange和Cardomom

除这道甜点酥一些草莓:
Strawberry Crisp with Orange and Cardamom

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.

Danish strawberry season is fleeting and fickle. If you are lucky, the season cooperates and strawberries will grow, almost before your eyes. It’s a window of time when there’s no holding back; when the name of the game is to gorge on the berries while you can, ever aware that this moment will soon pass. Any surplus that you can’t devour (bless you) or bake into a nightly rotation of berry-full desserts, are frozen and preserved for later consumption as a nostalgic taste of summer sunshine during the dark winter months.

Now that I live in California and there’s less urgency in stocking up on these summery berries, I still revel in the memory and indulge in over-consumption. And when I’ve tired of stuffing my face with fresh berries, I add them to easy desserts, such as this fruit crisp.

Strawberry Crisp with Orange and Cardamom

Active time: 15 minutes
总时间:45至65分钟,再加冷却时间
Serves: 6 to 8

配料:
1 1/2 cups all-purpose flour
1/2杯(打包的)浅棕色糖
1/4杯砂糖
1/2茶匙豆蔻
1/2茶匙肉桂粉
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut into ½-inch cubes
1/4杯杏仁碎(可选)

Filling:
2斤草莓,去壳,如果小减半,如果大驻扎
1/4杯砂糖
2汤匙通用面粉
1 tablespoon fresh orange juice
1茶匙精细磨碎橙皮
1/2 teaspoon vanilla extract
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. 烤炉加热到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

小红莓可能与这个节日有关son – as well they should – but these plump tart berries are delightful year-round when added to salads, salsas, relishes, and, in this case, cocktails. I created this drink recipe for a recipe challenge hosted byCape Cod Selectto create a recipe with their premium frozen cranberries. 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 cup water
1杯糖
1 2英寸肉桂棒

Cocktail:
3 to 4 Cape Cod Select premium frozen cranberries
3 to 4 mint leaves
2石灰季度
1 1/2 ounces bourbon
1/2盎司君度
1盎司蔓越莓单糖浆
1 ounce fresh lime juice
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.)

Make the cocktail:
结合小红莓,薄荷和石灰宿舍调酒器和混乱。添加波旁和君度,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。
For more recipes and Cape Cod Select information follow their links:
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Pomegranate Glazed Baby Back Ribs

秘密就在于这些粘,手指舔婴儿背部肋骨调料。
石榴漆婴儿背部肋骨

It’s Memorial Day weekend, and if you haven’t had a chance to escape to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries! You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar, and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores. You can also make your own by combining one quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar, and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools) and then store in a glass jar in the refrigerator for up to 3 months.

酸甜石榴漆肋骨

Active Time: 25 minutes
Total Time: about 3 1/2 hours, plus marinating time
提供4〜6

擦:
2汤匙盐
1汤匙砂糖
1汤匙红糖
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
1/2茶匙辣椒

2 racks baby back pork ribs

酱:
2 large cloves garlic, minced
1/2 cup pomegranate molasses
1/4 cup ketchup
2汤匙苹果醋
2 tablespoons brown sugar
1汤匙拉差
1茶匙精细磨碎新鲜剥离姜
1/2茶匙孜然
1/2 teaspoon sweet paprika
1/2茶匙盐
1/2 teaspoon freshly ground black pepper

  1. Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
  2. 结合在一个小锅里的汁成分。把煮沸并煨用小火合并的矫味剂,12至15分钟。
  3. 准备烤架用小火烹调间接,在气体烤架约275℃。188bet真人(或热烤箱至275°F)。
  4. Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning and once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)
  5. 增加烤热到中高。绷随酱汁和烤架直接加热肋直至略烧焦和脆折根据需要8到10分钟。(或者增加烘箱加热至450°F,煮至开始脆折根据需要)。
  6. Serve with the remaining sauce for dipping.

118金宝博娱乐城

茶水要领:Chipotles在阿斗耸人听闻的味道添加到这个烤鸡和蒸粗麦粉沙拉。墨西哥辣椒鸡肉沙拉库斯库斯

Chipotles in adobo are a flavor bomb, packed with a soupy mix of whole smoked and dried jalapeños that are rehydrated and canned in a tangy, sweet tomato sauce. A little dollop adds smoky flavor and heat to robust marinades, sauces, and stews. In this recipe, the chiles add essential flavor to the chicken marinade, which does double-duty as a basting sauce.

When using the chipotles, remember that the whole chiles have a good amount of heat, while the tomato sauce is milder and slightly sweet. So, spoon a balance of whole chiles with sauce in the food processor when making this recipe. Alternatively, separately process the entire can of chiles to get a smoother purée with a balance of heat and sweet. Either way, you won’t use the entire can, so don’t throw out the leftovers! They can easily be stored for future use. Transfer to a glass container and refrigerate for up to one month, or freeze for up to 6 months. This way you’ll have your own stash for dipping into.

在这个配方,我切鸡成大块更多的边缘暴露在腌料的味道开车。我也喜欢陪与鹰嘴豆泥沙拉,这是可选的。

墨西哥辣椒鸡肉沙拉库斯库斯

Active Time: 30 minutes
总时间:30分钟,加浸泡时间
供应:4to 5

腌料:
在阿斗波酱1/4杯chipotles
2个蒜瓣,切碎
2汤匙特级初榨橄榄油
2汤匙新鲜的柠檬汁
1汤匙红糖
1 teaspoon ground cumin
1茶匙盐

2磅去骨,去皮的鸡胸肉或大腿,切口在2至3英寸的块

蒸粗麦粉沙拉:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
2汤匙新鲜的柠檬汁
2汤匙橄榄油
1 teaspoon ground cumin
1茶匙盐,or more to taste
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeño seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped, plus extra for garnish
1/4 cup cilantro leaves, chopped, plus extra for garnish
1/2 teaspoon Tabasco, or to taste
1/4 teaspoon freshly ground black pepper
Lemon wedges for serving

Marinate the chicken:
处理所有在食品加工卤汁成分直至光滑。保留2〜3汤匙的烤炙。放到一个中碗鸡。加入剩下的卤汁,把鸡彻底大衣。封面和冷藏至少一个小时或长达24小时。

使蒸粗麦粉:
将库斯库斯在一个大碗里。加水,柠檬汁,橄榄油,小茴香,盐,搅拌一次融为一体。盖上碗,静置,直到所有的液体被吸收,约10分钟。188bet真人绒毛用叉子库斯库斯。添加其余成分,轻轻混匀结合。味道盐调味。

Preheat the oven broiler (or prepare the grill). Remove the chicken from the marinade and discard the marinade. Broil or grill over direct medium heat until the chicken is charred and beginning to crisp in spots and thoroughly cooked through, basting with some of the reserved marinade, 10 to 14 minutes, depending on the thickness of the meat. (The internal temperature should register 165°F with a meat thermometer when fully cooked.)

Spread the couscous on a serving platter and arrange the chicken on top. Garnish with fresh mint and/or cilantro. Serve with lemon wedges.

茶水晚餐:柠檬意粉金枪鱼,豌豆和智利

Shelter-in-place should not be the only time you make this pasta dish. It’s a keeper.Spaghetti with Tuna and Peas

This pantry-inspired recipe can be on the table in 15 minutes, so add it to your repertoire of easy weeknight dinners.

现在我们习惯于通过我们的茶水间挖晚餐灵感。我试图把它当作一个有趣的烹饪挑战和机会(最终)使用似乎已经永久填充我的柜子或钻地把自己变成冷冻室的深处罐头,震动和冷藏货物的堆栈。这面条菜是我的厨房觅食的结果。关键是,它也是美味的餐点,我不知道为什么我没有更多的时候做到了。

Chances are, you already have the main ingredients – canned or jarred tuna, frozen peas, and dried pasta – stashed in your kitchen. Tuna is a simple, nutritious, and flavorful addition to pasta. In fact,spaghetti al tonnois an Italian classic. When possible, use a sustainably sourced tuna, and don’t shy away from tuna packed in olive oil, especially for this recipe. It’s the oil that contributes flavor and richness to the dish. Peas’ natural sweetness brightens the pasta and complements the briny tuna. I also add fresh chile pepper. If you don’t have one, then increase the amount of dried red pepper flakes to 1 teaspoon.

金枪鱼,豌豆和柠檬面条

Active Time: 15 minutes
总时间:15分钟
供应:4

12 ounces spaghetti
3汤匙橄榄油
2 garlic cloves, minced or pushed through a press
1/2茶匙碎红辣椒片
1 cup frozen peas, defrosted
1(7盎司)可以或金枪鱼的罐,装在橄榄油,排水
1个小红辣椒jalapeño辣椒,接种,切成薄片(可选)
2汤匙新鲜的柠檬汁
1茶匙精细磨碎柠檬皮,再加上额外的装饰用
1/2茶匙盐
1/4 teaspoon freshly ground black pepper
2至3汤匙切碎新鲜莳萝

  1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
  2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute, and then add the peas and sauté until heated through, about 1 more minute.
  3. Add the tuna, jalapeño (if using), lemon juice, lemon zest, salt, and pepper. Turn off the heat and gently stir, without over-mixing, to break up the tuna while maintaining a chunky texture (you don’t want to cook the tuna).
  4. When the pasta is ready, add to the skillet. Over low heat, gently stir to combine and coat the spaghetti. If too dry, add some cooking water, 2 tablespoons at a time, to moisten to your taste. Divide the pasta between serving bowls. Garnish with the dill and additional lemon zest.

Falafel Fritters

Pan Fried Falafel

我喜欢沙拉三明治,但他们可以是混乱和油腻油炸。解决方案?煎。不仅煎需要少得多的油,扁平肉饼有更大的表面积褐色。边缘易碎变得酥脆,和小比特折断好吃饱饭就自己 - 只是说。

Pan Fried Falafel

当自己制作沙拉三明治,你必须用干鹰嘴豆,其产生的权利和易碎质地粉状开始。沙拉三明治不应该是糊状的,也就是当你使用罐装鹰嘴豆会发生什么。因此,在水中浸泡过夜鹰嘴豆烹饪前开始你的沙拉三明治制作过程的夜晚。这就是所有你需要做的。第二天,鹰嘴豆规模将增至三倍,将是公司尚未招标的咬了一口。排水,冲洗得很好,拍干。然后,只需与剩余成分热捧,直到你有一个易碎,粉状质感。

Now, I understand that the overnight soaking defeats any cravings demanding instant gratification – as most cravings do. With this in mind, I recommend soaking more chickpeas than you need. This way, you can refrigerate or freeze any unused chickpeas for later use (no overnight soaking required!) Or make a double batch of the falafel mixture and freeze some of that, instead. Then you will be set the next time the craving for falafel strikes – because you know it will.

Falafel Fritters
使约24(2188bet真人英寸)的小馅饼

1吨干燥的鹰嘴豆
1 small onion, chopped about 1/2 cup
4 garlic cloves, chopped
1 small jalapeño pepper, seeded, chopped
1/2 cup (packed) Italian parsley, leaves and tender stems
1/2杯(包装)新鲜香菜,叶和嫩茎
1/4 cup (packed) fresh mint leaves
2 teaspoons salt
2 teaspoons ground cumin
1茶匙磨碎的芫荽
1/2 teaspoon freshly ground black pepper
1/4茶匙辣椒

Grapeseed oil for pan-frying

酸奶芝麻酱调料:
1杯全奶酸奶
1 tablespoon tahini
1 tablespoon lemon juice
2茶匙拉差
盐少许

决策前1日晚,放置鹰嘴豆在一个大碗里。封面用冷水三寸静置过夜。第二天,沥干鹰嘴豆和冲洗干净,然后铺在厨房毛巾拍干。
2.将鹰嘴豆在食品加工的碗。过程与粗砂的一致性直到切碎。转让鹰嘴豆半一碗。添加其余成分的食品加工碗过程中形成粗糊状。添加保留的鹰嘴豆和脉搏细微地融为一体。整体一致性应稍粘但不是糊状,用小块明显的鹰嘴豆。转移到一个碗,味道调料。封面和冷藏至少1小时。
3.热2汤匙油在一个大煎锅中火加热。备齐沙拉三明治混合物,大约在时间2汤匙,并轻轻地形成到1188bet真人 1/2至2英寸的肉饼。添加回锅,轻轻按在中心和四周边缘紧凑用锅铲。煎,直到油条颜色深两面金黄,6〜8分钟,用锅铲小心翻转。转移到用纸巾和重复与剩余的混合物衬的板。
4.搅拌酸奶芝麻酱的成分small bowl. Serve the falafel with the sauce, lemon wedges, and additional Sriracha if desired.

Brown Butter Toffee Bars

有时候,只有巧克力是不够的。Brown Butter Toffee Bars

这些黄金blondies包括切碎的太妃糖和browned butter which makes for a sweet and very butterscotchy bar. Browning the butter is a technique that tips these bars to sublime. It’s easy to brown butter: Simply melt and simmer the butter until it turns a deep amber color and has a toasty, nutty aroma. This step takes minutes, so it’s important to keep an eye on the butter while it browns, as it can change quickly from light to dark. It’s a step worth doing, and a wonderful addition to your favorite cookies and bars. You’re welcome.

Brown Butter Toffee Bars

Active Time: 15 minutes
总时间:45分钟
Makes about 25 (1 1/2-inch) bars

1 3/4 cups all-purpose flour
1茶匙小苏打
1/2茶匙盐
1杯无盐黄油,熔融和棕色,爽
1杯(打包的)暗棕色糖
1/2 cup granulated sugar
1个大鸡蛋加1个蛋黄
1茶匙香草提取物
1个切碎的太妃糖条,约5盎司188bet真人
1/2 cup finely chopped bittersweet chocolate, about 2 ounces
Sea salt for sprinkling, optional

1. Melt the butter in a medium heavy-bodied saucepan over medium heat, whisking frequently. Continue to heat the melted butter until it begins to foam and then subsides, 4 to 5 minutes. Continue to cook until the butter has a deep amber color with a nutty, toasted aroma. (Keep a careful eye on the butter, since it can quickly go from brown to burnt.) When the butter has browned, remove the pan from the heat and pour the butter into a heat-resistant bowl to stop the cooking process. Cool completely. (At this point, you can use the butter as-is, or strain the butter through a cheesecloth or fine-mesh strainer to remove the brown bits. I like to keep the brown bits for extra flavor.)

2.烤炉加热到350°F。黄油的8×8英寸烘烤禁令,并符合羊皮纸。

3.将面粉,小苏打和盐在一个小碗里

4.Whisk the sugars, egg, and yolk in a large bowl until light, about 3 minutes. Whisk in the cooled butter and vanilla until smooth. Add the flour and stir to combine. Stir in the toffee and chocolate.

5. Spread the batter in the prepared pan. Sprinkle with sea salt, if using.Transfer to the oven and bake until golden and a toothpick inserted comes clean, about 30 minutes. Cool completely on a rack. Cut into squares.