so easy, so yummy.
sesame noodles
10 servings
1 lb spaghetti or linguine noodles
1/4 + 1/8 cup soy sauce
3 tbsp sugar
6 cloves garlic, minced
3 tbsp rice vinegar
4 1/2 tbsp pure sesame oil
1 tsp hot chili oil (optional)
6 tbsp canola oil
6 whole green onions, sliced thin
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Wednesday, December 23, 2015
city bakery pumpkin pie
Whenever Linus falls asleep in the stroller, Marcy is rewarded with a treat for letting him have an extra-long turn in there. One day, we ended up at City Bakery and afterwards, their pumpkin pie was all I could think about! Better than any other, regular-old pumpkin pie you've ever had.
City Bakery pumpkin pie
(adapted the cooking times and temperatures to ensure that the filling sets)
12 servings
1 3/4 cups (15-ounce can) pumpkin puree
1/3 cup plus 1 tablespoon granulated sugar, divided1/2 cup organic brown sugar
1 cup heavy cream
2 eggs plus 1 egg yolk
1/4 cup honey
1-2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Pinch nutmeg
Pinch cloves
Pinch salt
1 1/2 cups fine graham cracker crumbs (from 12-14 graham crackers)
4 tablespoons flour
3/4 cup melted, slightly cooled butter
In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.
Heat the oven to 425 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 1/2 tablespoon sugar and, with your hand, mix to combine.
Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.
Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator.
Pour the filling into the crust. Bake at 425 degrees for 15 minutes.
Reduce oven temperature to 350 and bake for another 40-50 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.
City Bakery pumpkin pie
(adapted the cooking times and temperatures to ensure that the filling sets)
12 servings
1 3/4 cups (15-ounce can) pumpkin puree
1/3 cup plus 1 tablespoon granulated sugar, divided1/2 cup organic brown sugar
1 cup heavy cream
2 eggs plus 1 egg yolk
1/4 cup honey
1-2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Pinch nutmeg
Pinch cloves
Pinch salt
1 1/2 cups fine graham cracker crumbs (from 12-14 graham crackers)
4 tablespoons flour
3/4 cup melted, slightly cooled butter
In a large bowl, with a wooden spoon, mix together the pumpkin puree, one-third cup sugar, the brown sugar, cream, eggs, honey, cornstarch, ginger, cinnamon, nutmeg, cloves and salt. Mix until well blended. Set aside.
Heat the oven to 425 degrees. Place the graham cracker crumbs into a large bowl. Add the flour and the remaining 1 1/2 tablespoon sugar and, with your hand, mix to combine.
Add the melted butter in a stream into the middle. With your hand or a large spoon, mix all ingredients until a paste-like dough is formed.
Fill the tart pan by patting the dough into the bottom of the pan and around the sides. Chill 10 minutes in the refrigerator.
Pour the filling into the crust. Bake at 425 degrees for 15 minutes.
Reduce oven temperature to 350 and bake for another 40-50 minutes. The pumpkin should be firm around the edges but still soft in the center. Allow to cool, then chill overnight.
Saturday, December 12, 2015
cardamom cookies
another favorite of mine.
cardamom cookies
makes 20 servings
1 cup all purpose flour
1/4 cup white sugar
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp grated lemon peel
1/4 cup ground almonds
6 tablespoons butter
1 egg
1 tsp milk
Preheat oven to 400 degrees.
Sift together flour, sugar, and spices. Stir in lemon peel and almonds. Cut in butter until mixture resembles course crumbs. Stir in egg and milk until mixture forms a ball.
Shape dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet.
Bake 8-10 mins or until set. Immediately remove from cookie sheets.
cardamom cookies
makes 20 servings
1 cup all purpose flour
1/4 cup white sugar
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp grated lemon peel
1/4 cup ground almonds
6 tablespoons butter
1 egg
1 tsp milk
Preheat oven to 400 degrees.
Sift together flour, sugar, and spices. Stir in lemon peel and almonds. Cut in butter until mixture resembles course crumbs. Stir in egg and milk until mixture forms a ball.
Shape dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet.
Bake 8-10 mins or until set. Immediately remove from cookie sheets.
raspberry thumbprint cookies
i make this at christmastime every year.
raspberry thumbprint cookies
makes about 45-50 cookies
3 3/4 cups all purpose flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
NOTE: This makes a LOT of cookies! You can cut this
dough in half, use one half, and freeze the other for
another time.
Cream the butter and sugar together in a bowl. Add the egg yolk and orange juice and combine. Finally mix in the flour until a dough forms.
raspberry thumbprint cookies
makes about 45-50 cookies
3 3/4 cups all purpose flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
NOTE: This makes a LOT of cookies! You can cut this
dough in half, use one half, and freeze the other for
another time.
Cream the butter and sugar together in a bowl. Add the egg yolk and orange juice and combine. Finally mix in the flour until a dough forms.
Shape rounded teaspoonfuls of dough into balls. Place
1 inch apart on cookie sheets. Press thumb into
centers of cookies, making deep indentations. Bake 10
minutes in 375 ° oven.
Remove from oven, and with 1/3 cup red raspberry
preserves (or whatever flavor you prefer) fill indentations. Bake 6-7 minutes;
immediately remove and cool cookies on racks.
1 inch apart on cookie sheets. Press thumb into
centers of cookies, making deep indentations. Bake 10
minutes in 375 ° oven.
Remove from oven, and with 1/3 cup red raspberry
preserves (or whatever flavor you prefer) fill indentations. Bake 6-7 minutes;
immediately remove and cool cookies on racks.
Wednesday, December 2, 2015
cornbread sausage stuffing
I don't normally like stuffing, and usually just make some out of a bag for Noah's sake. This year I thought I would try to make something both of us would like, and when you add cornbread, it's waaaaaaaay better than old, boring, dry, regular stuffing!
cornbead and sausage stuffing
serves 6-8
5-6 cups cornbread (or 9 muffins)
1/2 lb Italian sausage
1 cup celery, chopped
3/4 cup yellow onion, chopped
1/2 cup dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken or vegetable broth
Preheat oven to 350 degrees.
Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 mins or until nearly crisp.
In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.
In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries, cornbread and broth. Toss to combine ingredients.
Transfer mixture to a 2-quart baking dish or a casserole pan. Bake for 20-30 mins until heated through and top is crisp. Serve immediately.
cornbead and sausage stuffing
serves 6-8
5-6 cups cornbread (or 9 muffins)
1/2 lb Italian sausage
1 cup celery, chopped
3/4 cup yellow onion, chopped
1/2 cup dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken or vegetable broth
Preheat oven to 350 degrees.
Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 mins or until nearly crisp.
In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.
In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries, cornbread and broth. Toss to combine ingredients.
Transfer mixture to a 2-quart baking dish or a casserole pan. Bake for 20-30 mins until heated through and top is crisp. Serve immediately.
herb-butter roasted turkey
my turkey recipe for the last three years now, and it never disappoints! i should mention the original recipe was created by Tom Colicchio, a great chef of solidly good food!
herb-butter roasted turkey
makes 10 servings
1 cup (2 sticks) butter, room temperature
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
2 tsp minced fresh sage
15 fresh sprigs thyme (optional)
5 fresh sprigs rosemary (optional)
5 fresh sprigs sage (optional)
1 10-12 lb turkey, thawed
4 cups chicken broth, divided
cooking twine
Herb Butter
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.
Preparing the Turkey
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs (I always mean to do this, but end up forgetting every year) in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Cooking
Total Time = ~2 hours
If desired, you can save the pan juice to make gravy.
**I usually do the first two steps the day before and then the morning of, all you have to do is pop the turkey in the oven and babysit it while you prep other side dishes.
herb-butter roasted turkey
makes 10 servings
1 cup (2 sticks) butter, room temperature
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
2 tsp minced fresh sage
15 fresh sprigs thyme (optional)
5 fresh sprigs rosemary (optional)
5 fresh sprigs sage (optional)
1 10-12 lb turkey, thawed
4 cups chicken broth, divided
cooking twine
Herb Butter
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.
Preparing the Turkey
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs (I always mean to do this, but end up forgetting every year) in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Cooking
Total Time = ~2 hours
- Preheat oven to 425 degrees F.
- Place turkey in oven and roast 20 minutes.
- Reduce oven temperature to 350°F. Roast turkey for 30 minutes
- Pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes.
- Baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil.
- Roast turkey until thermometer
inserted into thickest part of thigh registers 175°F for about 1 hour longer*
*Baste with pan juices and add 1 cup broth and 1 tablespoon butter to pan every 30 minutes= - Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
If desired, you can save the pan juice to make gravy.
**I usually do the first two steps the day before and then the morning of, all you have to do is pop the turkey in the oven and babysit it while you prep other side dishes.
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