June « 2024 « tasty

Archive for June, 2024

Jun 09

Lemon Squares

ina garten lovely lemon squares recipe

SERVES: 24

For the shortbread crust:

1 C butter

1/2 C sugar

2 C flour

1/8 tsp salt

1/2 tsp vanilla

For the lemon filling:

6 large eggs, room temperature

2 C sugar

2 tablespoon grated lemon zest (about 3 medium-large lemons)

1 C freshly squeezed lemon juice (about 4 medium-large lemons)

1 C flour

Icing sugar, for dusting

1. Preheat oven to 350 degrees F. Meanwhile, start with the crust. Make sure the butter has been softened to room temperature and cream the butter with the sugar. I used the Level 4 setting of my Kitchenaid stand mixer with the paddle attachment, and mixed the butter and sugar together for 1 minute.

2. Place the mixer on low (Level 1) and then add the vanilla, flour and salt to the mixture. Once all combined, place the dough onto a floured cutting board/counter top and then gather the dough into a ball. Press the dough into a 9 by 13 inch baking sheet with your hands, spreading it evenly across the pan. Press a small 1/2-inch edge on the sides of the baking sheet. And then chill the dough in your fridge for 10 minutes.

3. Remove the chilled dough from the fridge and place in oven, bake for 20 minutes, until lightly brown. Remove from oven and let cool for 10 minutes.

4. Time to make the filling: combine the eggs, sugar, lemon zest, lemon juice and flour into a bowl and whisk together. Pour the filling mixture over the crust and bake for 35 minutes.

5. Important part: Let the lemon squares cool before cutting into them. I was reading some comments on the original recipe and people noted that they had issues with the filling being very runny. So to be safe, let the lemon squares cool completely before cutting!

6. Once cool 😉 cut into 12 squares and then further divide each square in half, sprinkle with icing sugar and then serve, devour and enjoy!

https://www.basicallycooking.com/single-post/toronto-food-blog-recipes-lovely-lemon-squares

0
comments

Posted in Sweet treat

Jun 09

Salmon cakes

INGREDIENTS

1/2 lb fresh salmon
Kosher salt and ground black pepper
4 tbsp unsalted butter
3/4 cup small-diced red onion (1 small onion)
1/2 cup small diced red bell peppers (small pepper)
1/2 cup small-diced yellow bell pepper (small pepper)
1/4 tsp good quality olive oil
1 tbsp capers drained
1/4 cup parsley
1 1/2 tbsp 3 celery stalks diced small
1 1/2 tsp old bay seasoning
1/4 tsp cayenne pepper
1/4 tsp hot sauce
1/2 tsp Worcestershire sauce
1 cup 3 slices of bread, ends trimmed that has been processed in the food processor
1/2 cup good quality mayonnaise
2 tsp Dijon mustard
2 extra-large eggs, lightly beaten
1/8 cup cornmeal optional

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Place salmon on a sheet pan skin side down. Brush with olive oil. Sprinkle with salt and pepper. Bake the salmon for 15-20 minutes until just cooked through Remove from the oven cover with foil. Let the salmon rest for 10 minutes then chill in the refrigerator until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil and all the vegetables, parsley, the seasoning, hot sauce, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper sauce in a large saute pan over medium low heat until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mustard and and mayonnaise and eggs. Add the vegetable mixture and mix well. Cover with foil or saran wrap and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Sprinkle both sides of the salmon patties with cornmeal. (optional) This step is not in Ina’s recipe but I like to add it.
Heat remaining 2 tablespoons of butter and two tablespoons of olive oil in a large saute pan over medium heat. Cook patties for 3-4 minutes on each side or until cooked through and browned. Drain salmon cakes on paper towels. Serve hot with your choice of sauce. See notes for sauce recipes/recommendations.

Remoulade sauce: 4 tbsp plus 1/2 tsp good quality mayonnaise + 2 tbs Dijon mustard + 1/4 tsp pickle juice (optional) + 4 pinches of Cajun seasoning = Add all ingredients to a bow and mix well.

Thai Chili Mayonnaise:4 tbs mayonnaise + 2 tbs Homemade Thai chili sauce or a good quality (Add more for taste) = Add all ingredients to a bow and mix well.

Simple lemon and mayo:4 tbsp mayonnaise + 1/2 tbs fresh lemon juice, (Add more for taste) = Add all ingredients to a bow and mix well.

Freezer instructions: Shape into patties but do not cook them. Place patties on a baking sheet until they firm up some. Using wrapping paper wrap each patty in the plastic wrap then place them in a freezer Ziploc bag. Store for up to one month. Defrost overnight in the refrigerator. Cook the salmon per the recipe instructions.

https://whiskitrealgud.com/ina-garten-fresh-salmon-cakes-4/

0
comments

Posted in Fish/seafood, Main

Jun 09

Tomato Feta Pasta Salad

ina garten tomato feta pasta salad recipe

Ingredients

1/2 pound rotini pasta
Kosher salt
Extra Virgin olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup kalamata olives, pitted and diced
1 pound feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. (I let it run through a little cold water, to quicken the cooling process.)
Place the pasta in a bowl and add the tomatoes (you can broil the tomatoes for that extra grilled touch in the pasta salad), olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Serve immediately or cover with plastic wrap, refrigerate and serve later.

https://novicehousewife.com/2012/02/06/february-src-tslrs-tomato-feta-pasta-salad/

0
comments

Posted in Picnic, Side

Jun 09

Creamed Spinach Gratin

SERVES: 8

3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
4 tablespoons (1/2 stick) unsalted butter
1 chopped yellow onion
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Transfer your thawed spinach to a large baking dish or bowl. Set aside.
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat.
Add the onions, and saute until translucent, about 15 minutes.
Add the flour and nutmeg and cook, stirring, for 2 more minutes.
Add the cream and milk, and cook until thickened.
Squeeze as much liquid as possible from the spinach, and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish, and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

‘Mad Men’ Week: Creamed Spinach Gratin

0
comments

Posted in Side, Vegetarian

Jun 09

Chocolate chip cookies

MAKES: 36 cookies

Ingredients

8 ounces of unsalted butter, room temperature
1 cup (165 grams) light brown sugar, packed – when in a pinch I have used dark brown sugar
1/2 cup (140 gram) granulated sugar
2 teaspoons (10 grams) vanilla extract
2 large (108 grams) eggs at room temperature
2 cups (325 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
1/2 teaspoon (1 gram) kosher salt
22 ounces (675 grams) bittersweet chocolate chips or chunks – can use semisweet as well

Instructions

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy – this will take no more than 1 1/2 minutes – in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well.

Sift together the flour, baking soda, and salt and add to the butter with the mixer at low speed, mixing only until combined. Fold in the chocolate chips or chunks.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly.

Bake for exactly 12 minutes (the cookies will seem underdone).

Remove from the oven, drop the pan on the counter to flatten the cookies, and let cool slightly on the pan.

Transfer the cookies to a wire rack to cool completely.

Serve.

Eat.

http://chezus.com/2009/01/23/barefoot-contessa-chocolate-chip-cookies/

0
comments

Posted in Bakery, Sweet treat

Jun 09

Outrageous Brownies

ina garten outrageous brownies recipe

MAKES: 20-30 brownies

1 pound unsalted butter, room temperature
1 pound plus 12 ounces semisweet chocolate, roughly chopped*
6 ounces unsweetened chocolate, roughly chopped*
6 large eggs
3 tablespoons instant coffee or espresso powder
2 tablespoons pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts (optional – I didn’t add these)

*A note about the chocolate: I have made these with all kinds of chocolate. If you want to use all dark, or all semisweet, or all milk, or a combination of whatever you have on hand, I promise that these will still turn out amazing.

Instructions

Preheat your oven to 350 degrees F. Generously butter a cookie sheet (a 12x18x1-inch pan) and set aside.
Place the butter, 1 pound of semisweet chocolate, and 6 ounces of unsweetened chocolate in a medium sized pot, and melt them together slowly over low heat, stirring often so that you don’t burn the chocolate. If the pot gets too hot, remove it from the heat for a bit, stir, and return to the heat. Once melted, allow it to cool slightly. In a large bowl, stir (don’t beat!) together the eggs, instant coffee, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture with a wooden spoon and allow to cool to room temperature.
In a medium bowl, combine 1 cup of flour, baking powder, and salt. Add it into the cooled chocolate mixture. Toss the walnuts (if using) and 12 ounces of semisweet chocolate in a medium bowl with ¼ cup of flour, then add them to the chocolate batter (these helps keep them from clumping together). Pour the batter into the generously buttered baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownies (don’t forget to do this!). Bake for another 15-20 minutes, until a toothpick comes out clean. Do not overbake – the beauty of these is that they are thick and chewy, but they’re made in a sort of shallow pan, so they won’t be as hard to bake through as some other brownie recipes. Personally, I never bake these for more than 40 minutes total, but I know my oven well.
Allow the brownies to cool thoroughly (you can refrigerate them to speed up the process), then cut them into large squares. Ina recommends cutting them into 20 brownies, but if you’re bringing these to a party or something, you can probably cut them into 30-35 still-pretty-big brownies

https://www.bloglovin.com/blogs/crepes-wrath-12294891/ina-gartens-outrageous-brownies-4811598798

0
comments

Posted in Sweet treat, Vegetarian

Jun 09