Fresh Heirloom Tomato Sauce with Burrata, from Aida Mollenkamp’s debut cookbook, Keys to the Kitchen.
Yield: 4 to 6 servings
Total prep time: 15 minutes, plus marinating time
Hands-on time: 15 minutes
So simple, but so delicious. The tomatoes, garlic, oil, and red pepper flakes create a brag-worthy sauce made sublime by the addition of creamy burrata cheese.
How to make a no-cook pasta sauce.
Good to Know
Top-quality tomatoes take this this dish from good or great so buy ones that are fresh, ripe, and in season.
Burrata is a part cream, part mozzarella cheese that’s pure indulgence. If you can’t find it, buffalo mozzarella will work well.
This dish also works well with any pasta that clings to the little puddles of sauce, like shell-shaped conchiglie or cup-shaped orrecchiette.
Recipe Within a Recipe
The tomato mixture doubles as a bruschetta topping—just spoon over toasted country bread, drizzle with olive oil, sprinkle with salt, and serve.
Use tangy cheeses like goat cheese or feta in place of the burrata.
Add chopped capers, olives, sun-dried tomatoes, roasted bell peppers, or anchovies to the tomato mixture.
Mix with homemade pesto (see book for recipe) for a chunky crossover sauce.
(Read the full recipe on the Chronicle Books Blog)
Mild, creamy, dreamy, nutty and slightly smokey aubergine dip, which you can enjoy with pieces of warm or toasted pita bread, crackers, or even better yet, crudités.
Makes for a fantastic appetizer, snack or even light lunch…
submitted by colourabomination :3
(sorry for the credit >”<)
Brown sugar pecan cake, white chocolate mousse, and boozy berries take this shortcake to a whole new level! Includes a video too!
grilled herb garden pizza
(click photo for recipe)
Vegan Black Bean Burger…RECIPE
Strawberry Frozen Yoghurt…RECIPE
Whenever holiday season rolls around, the New York Times posts delicious looking recipes perfect for serving to lots of people. This recipe is one that I found and then made for Thanksgiving dinner, which seems to grow every year. Last night I made it again for dinner, though I doubled the recipe. People were eating the brussels sprouts out of the pan before I even served it! I guess that’s always a good indicator that you’ve made a great dish. The brussels sprouts are cooked in the bacon fat, which yeah, probably isn’t that healthy, but it makes them really, really good. And you only have to clean one pan after you’re done, even better.
More interesting than the recipe itself is the fact that brussels sprouts has an “s” on the end of brussels. I always thought it was pronounced “brussel sprouts.” Weird.
Time: 30 minutes
Yield: 6 servings
2 Thai bird chilies, stems removed (optional)
2 garlic cloves
2 small shallots
4 ounces double-smoked bacon, cut crosswise into thin strips
1 tablespoon coriander seeds, crushed
1 pound brussels sprouts, trimmed and halved
1/4 cup chicken broth
1 tablespoon maple syrup
1. Combine one of the chilies with the garlic and shallots in a food processor and purée, or use a mortar and pestle.
2. Fry bacon in a large sauté pan over medium heat until most of the fat is rendered, about 5 minutes. Add coriander seeds and stir until fragrant. Transfer bacon to paper towels using a slotted spoon.
3. Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. Season with salt and transfer to paper towels.
4. Add garlic-shallot paste and cook over low heat until fragrant, about one minute. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. Uncover and reduce broth to the consistency of a glaze. Thinly slice the remaining chili. Remove pan from heat and stir in the syrup, bacon and sliced chilies. Sprinkle with salt.
Grilled Chicken Ratatouille
Traditional ratatouille ingredients — bell pepper, eggplant, zucchini, tomato — get extra sweet and smoky when you throw them on the grill. Serve with grilled chicken breasts, pasta or as a side dish.
Making Cardamom-Peach Galette
Martha Stewart, you have outdone yourself. Really. I’m not going to say much about this recipe (partly because I’ve just spent the last 31 hours in the hospital and am now basically a typing zombie - thank goodness this post was already in the Drafts!), except that this dessert is the shiznick. That is all.
CREAM CHEESE CRUST (recipe from Martha Stewart):
[ 2 teaspoons cold water + 1 teaspoon cold cider vinegar + 1 1/2 cups all-purpose flour, plus more for surface + 1/2 teaspoon salt + 4 ounces (1/2 cup or 1 stick) cold unsalted butter, cut into small pieces + 4 ounces (1/2 cup) cold cream cheese, cut into small pieces ]
Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap.
Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
Roll dough into a 12-inch round on a lightly floured surface.
[ 1 tablespoon fresh lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches, ripe and fragrant or some canned ones, if you can’t get your hands on the fresh ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]
Combine the lime juice and cornstarch in a small bowl. Slice the peaches about ¼” thin.
In a medium bowl add the peaches, cardamom, brown sugar and the juice/cornstarch mixture. Using your hands, toss to combine.
Pre-heat the oven to 385*
Once the dough has chilled roll out to your desired size. Don’t worry about being neat.Roll out the dough to ¼” thickness.
Place the dough on a parchment lined sheet tray . Arrange the peaches or simply dump them in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.
Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill the galette in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.
[ 2 teaspoons cold water + 1 teaspoon vinegar + 1 1/2 cups all-purpose flour + 1/2 teaspoon salt + 1/2 cup or 1 stick cold unsalted butter, cut into small pieces + 1/2 cup cold cream cheese, cut into small pieces ]
- Combine water and vinegar in a small bowl. Using a pastry cutter or your fingers, cut butter & cream cheese into flour mixture until mixture resembles coarse crumbs.
- Add water mixture in slowly while stirring until mixture just begins to hold together.
- Press dough into a disk using a rolling pin & wrap. Refrigerate until firm, about 1 hour.
[ 1 tablespoon lime juice + 1/4 teaspoon ground cardamom + 1 tablespoon cornstarch + 2 large peaches or some canned ones + 1 tablespoons brown sugar + 1 tablespoon heavy cream ]
- Combine the lime juice & cornstarch in a small bowl. Slice the peaches about ¼” thin.
- In a bowl add peaches, cardamom, brown sugar and juice/cornstarch mixture. Toss to combine.
- Pre-heat the oven to 385*
- Once the dough has chilled roll out to your desired size.
- Place the dough on a parchment lined sheet tray . Arrange the peaches in the center of your dough. Leave 1 ½ inches surrounding the peaches and fold this up on top of them pleating as you fold so that it securely encases the fruit.
- Brush the top of the crust with cream and sprinkle the sugar over the crust and the fruit. Chill in the freezer for 15 minutes before baking at 385 degrees for 20 minutes.