Celery Soup with Horseradish Cream and Ham Chips

Servings: 6
Preheat: 0
Prep Time: 1 hour
Source: My Paris Kitchen by David Lebovitz

The recipe calls for crème fraîche because its sturdy richness stands up well to to the soup, but you can use heavy cream instead. If you do use heavy cream, whip it very stiff, to the point where it just about turns to butter.

Ingredients: 

Horseradish Cream
1 1/2 cups crème fraîche
Generous pinch of sea or Kosher salt
2 teaspoons fresh squeezed lemon juice
2 Tablespoons prepared horseradish

Ham Chips
6 slices prosciutto

Soup
4 large leeks, cleaned
6 Tablespoons butter, salted or unsalted
2 1/2 teaspoons sea salt or Kosher salt, plus additional if needed
1 1/2 pounds celery root
1 bay leaf
6 sprigs thyme
6 cups water
1/2 teaspoon fresh ground white pepper
Minced fresh chives, for garnish

Directions: 

Prepare the horseradish cream. Whip the crème fraîche in a metal bowl with a whisk until it thickens. It should hold it’s shape when you remove the whisk from the bowl. Whisk in the salt and lemon juice. Stir in the horseradish. Let the mixture chill for an hour to allow the flavors to meld. (It is best make 3 to 4 hours in advance.)

Prepare the ham chips. Preheat the oven: 350° F. Line a baking sheet with parchment paper. Lay the slices of prosciutto on the paper, evenly spaced. Bake for 5 minutes. Turn the slices midway through. Watch the ham carefully as the thickness determines how quickly they crisp up. When they feel dry and firm, remove from the oven and let them cool until crisp. Store the chips in an airtight container until ready to use.

Prepare the soup. Slice the leeks into 1/4-inch slices, white and light green parts, only. Melt the butter in a large Dutch oven over medium heat. Add the sliced leeks and cook for 10 minutes until the leeks are completely soft. Add salt midway through cooking.

As the leeks are cooking, peel the celery root. To peel the celery root, cut off the top and bottom ends of the root and set it on a cutting board, flat side down. Cut away the coarse skin, slicking it with a curved motion to match the curvature of the root. Conserve as much flesh as possible. Slice the root into 3/4-inch thick slices. Cut the slices into cubes. Add the cubes to the pot along with the water, bay leaf, and thyme. Bring to a boil. Decrease the heat so that the mixture is at a simmer. Cover with the lid askew. Cook the mixture for 30 to 40 minutes until the celery root is tender. Pierce some cubes to check for tenderness.

Remove the bay leaf and the thyme. Let the soup cool to tepid. Add the white pepper. Blend the soup until completely smooth. A hand blender or processor may also be used. If using a blender and the soup is still warm, only fill the container halfway. At this point the soup may be stored covered, in the refrigerator for up to 4 days.

To serve the soup, reheat and ladle into serving bowls. Add a generous dollop of horseradish cream and then crumble the ham chips over the top. Sprinkle chives over the top and serve.

Raspberry Streusel Muffins (The Silver Palate)

Servings: 12 muffins
Preheat: 350
Prep Time: 40 minutes
Source: The Silver Palate Good Times Cookbook

These are beautiful muffins for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons.

Ingredients: 

FOR BATTER
1 1⁄2 cups unbleached all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup packed dark brown sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1⁄2 cup unsalted butter, melted (1 stick)
1⁄2 cup milk
1 1⁄4 cups fresh raspberries
1 teaspoon grated lemon zest

FOR STREUSEL TOPPING
1⁄2 cup chopped pecans
1⁄2 cup packed dark brown sugar
1⁄4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

FOR GLAZE (unnecessary)
1⁄2 cup confectioners’ sugar
1 tablespoon fresh lemon juice

Directions: 

Preheat oven to 350°F and line 12 muffin cups with paper liners.

To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.

To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.

Bake until nicely browned and firm, 20 to 25 minutes.
To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

Traditional Creamy Coleslaw

Servings: 4
Preheat: 0
Prep Time: 10m
Source: http://allrecipes.com/recipe/232311/traditional-creamy-coleslaw/print/?recipeType=Recipe&servings=12&isMetric=false

A traditional creamy coleslaw.

Ingredients: 

1 cup mayonnaise
1/4 cup white sugar
2 tablespoons seasoned rice wine vinegar
1 1/2 tablespoons lemon juice
1 tablespoon prepared horseradish
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
28 ounce shredded/grated cabbage and carrots

Directions: 

Shredding disk on Cuisinart produces too fine a shred. A mandoline or narrow Cuisinart slicing disk works better.

Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold cabbage and carrot mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Drain off excess liquid.

Pasta with White Wine and Porcini Mushroom Sauce

Servings: 2
Preheat: 0
Prep Time: 20 minutes,
Source: Spoon University, April 12, 2012

The “Pappardelle ai Funghi Porcini” is one of my favorite pasta dishes. It’s the perfect, elegant plate to present on a special occasion. The sauce is light and flavorful and the mushrooms add a wonderful, meaty texture. Though there are many variations to this dish, most add white wine to the mushroom sauce to compliment the porcini flavor perfectly. If available, try this recipe with a bit of truffle oil to add an amazing aroma and a unique flavor to an already incredible dish. Bring out the candles, and with this meal, it’ll be a night to remember.

Ingredients: 

7 oz of Pappardelle pasta or Tagliatelle
2 tablespoons Extra-Virgin Olive Oil
1 cup dried porcini mushrooms (equivalent to 1 packet found at Whole Foods)
2 tablespoons chopped shallots (or onions, if shallots are not available)
2 tablespoons chopped garlic
1 tablespoon butter
2 cups Beef Broth
1 cup white wine
2 tablespoons chopped, fresh parsley (optional)
1/2 cup grated parmesan
Salt and Pepper to taste

Directions: 

1. To rehydrate the mushrooms, place them in a bowl with two cups of water and let them soak for about 15 minutes.
Tip: They are ready when they are soft, have changed shape, and are moist2. Drain the water and wash mushrooms as you would with lettuce. (Since mushrooms grow in the ground, they can be very dirty. As you drain the water, you will see the dirt you are removing.)
2. Drain the water and wash mushrooms as you would with lettuce. (Since mushrooms grow in the ground, they can be very dirty. As you drain the water, you will see the dirt you are removing.).
3. In the microwave, heat the beef broth for about a minute.
4. Remove from microwave and add the mushrooms to the beef broth.
5. While the mushrooms are marinating, heat butter and olive oil in a large saucepan over medium heat. Lower heat if butter begins to boil or brown.
6. Once butter has melted, add the garlic and shallots.
7. When garlic begins to brown, add white wine to pan and bring to a simmer.
8. Add the beef broth (without the mushrooms!) into the pan and let simmer, stirring occasionally.
9. When the sauce has been reduced to half the original amount, add the mushrooms, and lower heat.
Tip: The sauce should be thick enough to lightly coat the pasta. If you feel like your sauce is too thick, add some water to the mixture.
10. While mushroom sauce is setting, boil a pot of water and add pasta. Cook until pasta is al dente.
11. Drain pasta and add it to the pan with the mushroom sauce. Toss pasta in pan, coating it in sauce. (Optional: add about 4 tbs of truffle oil to the pasta in this step)
12. Add salt and pepper to taste. Garnish with the parmesan and chopped parsley.

5. While the mushrooms are marinating, heat butter and olive oil in a large saucepan over medium heat. Lower heat if butter begins to boil or brown.
6. Once butter has melted, add the garlic and shallots.
7. When garlic begins to brown, add white wine to pan and bring to a simmer.

Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

Servings: 8
Preheat: 0
Prep Time: 20 minutes
Source: Fine Cooking Issue 87

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

Ingredients: 

3 medium bell peppers (1 red, 1 orange, and 1 yellow)
3 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
1-1/2 tsp. fresh thyme
1/4 tsp. kosher salt
Freshly ground black pepper
1 recipe Grilled Garlic Bread
One 4-1/2- to 5-1/2-oz. container of soft, spreadable goat cheese (such as Chavrie), at room temperature

Directions: 

Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.

Vegetarian Baked Beans

Servings: 8
Preheat: 350
Prep Time: 24 hours
Source: http://awaytogarden.com/recipe-baking-up-some-heirloom-beans/

The way I cook is all about big pots-full of things, and freezing or canning for later: cook once, eat multiple times. For the price of 1 pound of dry beans and a few simple ingredients, the yield is enough for six or eight portions, most of which are frozen in small containers for later use.

This easy recipe takes very little active prep, but lots of waiting on each end for soaking and then baking.

Ingredients: 

1 pound dry beans (I like a Cranberry type, but a creamier-textured Navy-style small white bean is the traditional choice and cooks faster; in this batch I used ‘Yellow Eye’)
2 quartered medium onions
1/4 cup+ molasses
1/4 cup+ maple syrup
4 Tbsp. grainy mustard
4-6 Italian-style paste tomatoes, roughly cut up—alternatively use other tomatoes, canned tomatoes, or even some red sauce
boiling water, enough to cover an inch or so above solids in pot
small amount of olive oil

Directions: 

Soak the beans overnight; discard the water. Add fresh water and simmer beans briefly (maybe 30 minutes) to just barely tender while preheating oven to 350ish. The “right” temperature really varies with the size of pot you are using; you want the beans to bubble in the oven.

Put water on to boil.

Coat an oven-proof covered pot, such as a Dutch oven or large Pyrex casserole or ceramic bean pot, with a splash of olive oil. Lay the quartered onions in the bottom. (Note on selecting a pot: There must be enough headroom to put in all ingredients above, plus at least 1 inch of boiling water, plus clearance to prevent overflows.)

Drain beans; dress them with the other ingredients above (sweeteners and mustard and tomatoes). Pour over the onions.

Pour boiling water over the mixture until it’s an inch or so above the solids.

Cover and bake until done, between two hours and forever. Many recipes say to leave baked beans uncovered while cooking; doing so, with certain large beans, I have had it take six hours or more. I cover the casserole, and periodically check to see if water is receding. If so, I taste a bean; if not nearly ready, I add more boiling water, often a couple of times.

Once the beans reach an almost-ready tenderness, uncover and turn up heat to 375F the last hour (give or take) to reduce the liquid to a thick, dark brown syrup, turning the ingredients a couple of times to mix everything up.

If the flavor isn’t sweet enough, or tomato-ey enough, or wants salt, add it during this last phase. Or balance the maple-to-molasses ratio to suit your taste. This is a flexible process, not delicate chemistry. You can even make the beans soupier, with more sauce than I like, by not cooking down so long.

Again: The freshness of the beans you start with, how well you soak/cook them first, and the vessel you cook in really make the timing and temperature combination vary. Experiment.

Crostini with Brie Dates and Toasted Walnuts

Servings: 8
Preheat: 425
Prep Time: 20 minutes
Source: Fine Cooking

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

Ingredients: 

1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices)
2 Tbs. olive oil
Kosher salt
1/2 cup coarsely chopped toasted walnuts
1/2 cup Medjool dates (about 6 to 8), pitted and coarsely chopped
1 Tbs. honey
1 Tbs. balsamic vinegar
6 oz. brie, rind trimmed and softened to room temperature
2 Tbs. thinly sliced chives

Directions: 

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 6 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Molly Yeh’s Dark Chocolate Marzipan Scone Loaf

Servings: 1 8X4 loaf Pan
Preheat: 400
Prep Time:
Source: Food 52

This charming loaf may look like a pound cake, and act like a pound cake—and travel well and make sweet gifts like a pound cake. But it’s quite a different little number, and thanks to a slew of hidden perks—it’s better.

Ingredients: 

7 to 8 ounces (200 to 225 grams) marzipan, chopped into 1/2-inch pieces
1 tablespoon powdered sugar
1/2 cup dark chocolate chips
2 cups (250 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/2 cup buttermilk or heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Jam, for serving

Directions: 

  1. Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
  2. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate chips and set aside.
  3. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas. Add this to the bowl with the marzipan. (Note: If you don’t have a food processor, you can cut the butter in quickly with your hands or a pastry blender.)
  4. In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
  5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with the remaining 1 teaspoon sugar and bake until deep golden brown on top and firm when you poke it with your finger, with no squishy give (indicating an undercooked middle). Begin checking for doneness at 40 minutes. If you want to be extra sure it’s done, an instant-read thermometer should read 205°F to 212°F (95°C to 100°C) in the middle.
  6. Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Slice with a serrated knife and serve with jam.

Green bean salad

Servings: 4 to 6
Preheat: 0
Prep Time: 20 minutes
Source: Jamie Deen – Food Network

Does not need almonds or basil

Ingredients: 

Kosher salt
1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large garlic clove minced
Fresh ground pepper

Directions: 

Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.

Cod Cakes

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Servings: 4 to 6 servings as a main course, 6 to 8 servings as an appetizer
Preheat: 0
Prep Time: 1 hour, plus chilling
Source: Sam Sifton https://cooking.nytimes.com/recipes/1017976-cod-cakes

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.

Ingredients: 

4 peppercorns
1 bay leaf
1 lemon, cut into eighths
1 pound cod fillets, or other white flaky fish
2 tablespoons unsalted butter
2 ribs celery, trimmed, peeled and diced
1 medium-size yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 heaping tablespoon mayonnaise, homemade or store-bought
2 teaspoons Dijon mustard
2 eggs
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons Old Bay seasoning, Lawry’s Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
½ bunch parsley, roughly chopped
¼ cup neutral oil, like canola

Directions: 

Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.

Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.

In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.

Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.

Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.