All posts by Christiana

Granola

breakfast, easy

Ingredients

  • 4 cups of oats
  • 2 1/2 cups nuts
  • 1 1/2 cups of flaked coconuts
  • 1/2 cup oil
  • 1/2 cup sweet goop
  • 2 cups of dried fruit
  • Optional: 1 tbsp vanilla
  • Optional: 4 tbsp flax seeds

Preparation

  1. Mix all dry ingredients in a bowl. Add wet ingredients and mix thoroughly.
  2. Spread evenly over a flat cookie sheet and bake for 1 hr at 250°, turning over every 30 mins. Finished granola should medium golden brown and just barely sticky.
  3. Let granola cool completely before storing in a sealed container. Keeps well for up to 1 month.

Tarragon Cucumber Pickles

Uncategorized

found in The New York Times

Adapted from Josh Eden, Shorty’s.32

Time: 30 minutes, plus 1 to 3 hours’ refrigeration

Ingredients

  • 2 large cucumbers (about 1 1/2 pounds)
  • 4 large tarragon sprigs, cut into 2-inch pieces
  • 2 tablespoons mustard seeds
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon coriander seeds
  • 2 bay leaves
  • 4 cups plain rice wine vinegar
  • 3/4 cup sugar

Preparation

1. Slice cucumbers crosswise 1/4 inch thick, and pack into 2 quart-size jars. Divide tarragon, mustard seeds, peppercorns, coriander seeds and bay leaves between 2 double layers of cheesecloth. Tie into bundles with string.

2. In a medium saucepan, combine vinegar with sugar and bundles of pickling spices, and bring to a boil, stirring to dissolve sugar. Pour brine over cucumbers, pack bundles of pickling spices on top and let cool. Discard spices, close jars and refrigerate at least 1 hour, preferably 3. Serve cold.

Yield: 2 quarts.

(Lattice-Topped) Strawberry-Rhubarb Pie

dessert, fruit, summer

From Bon Appétit, April 1997

yield: Serves 8

“This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.”

Ingredients

For crust

  • 3 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

For filling

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preparation

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Warm Potato Salad with Lemon and Dill

herbed, side dishes, vegetables

From Gourmet, June 2003

yield: Makes 4 to 6 servings

Ingredients

  • 2 pounds small yellow-fleshed potatoes such as Yukon Gold
  • 1 small red onion, finely chopped (1/3 cup)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh dill

Preparation

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

Grilled Salmon with Basil and Mint

Dressings & Sauces, fish, herbed, main courses

Ingredients

  • 6 (1/4-inch-thick) lemon slices
  • 6 (1/4-inch-thick) lime slices
  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • 6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
  • Fine sea salt to taste
  • 1 cup loosely packed fresh basil, thinly sliced
  • 3/4 cup loosely packed fresh mint, thinly sliced

Preparation

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.

Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.

Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.

Serve fish with herbed oil and top with citrus slices.

Cooks’ note: If you aren’t able to grill outdoors, fish and citrus can be cooked in a ridged grill pan. Cook citrus over high heat, then reduce heat to moderately high and cook fish, skin sides down first, turning once, 7 to 8 minutes total.

Grilled Swordfish with Mint-Cucumber Salsa

Dressings & Sauces, fish, herbed, main courses

from Bon Appetit, August 1995

2 Servings; can be doubled

Ingredients

  • 3/4 cup diced seeded peeled cucumber
  • 6 tablespoons chopped red onion
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon white wine vinegar
  • 2 1/2 teaspoons olive oil
  • 1 1/2 teaspoons sugar
  • 2 6-to 7-ounce swordfish steaks (about 1 inch thick)

Preparation

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.

Chocolate Chunk Oatmeal Coconut Cookies

chocolate, dessert

From Gourmet | August 2001

Active time: 20 min Start to finish: 1 hr

Yield: Makes about 24 large cookies

Ingredients:

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 1/4 cups old-fashioned oats
  • 1 1/2 cups packaged finely shredded unsweetened coconut
  • 12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
  • 3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Preparation

Preheat oven to 375°F.

Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.

Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

Ginger Ale

beverages, easy

From http://www.nytimes.com/2009/05/20/dining/201grex.html?ref=dining
Time: 5 minutes

  • 4 teaspoons fresh ginger juice (see note)
  • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice plus lime wedge, for garnish
  • 1 1/4 cups cold club soda.

Stir ginger juice, sugar and lime juice in 16-ounce glass until sugar is dissolved. Add ice and the club soda. Garnish with lime wedge.

Yield: One drink.

Note: Ginger juice can be made with a juice extractor or purchased from most health stores and juice bars. If making a large quantity of ginger ale, ginger syrup can be prepared ahead of time by dissolving 3/4 cup sugar in 1 cup ginger juice. Add lime juice and club soda to two tablespoons syrup just before serving.

Toasted Coconut and Dark Chocolate Meringues

dessert

Ingredients

  • 1/2 cup unsweetened medium shredded coconut
  • 3 large egg whites
  • 1 cup sugar
  • 1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces)

Preparation

Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.

Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.

Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.)

Test-kitchen tip: Make these cookies extra-fabulous by drizzling them with melted chocolate after they have cooled.