sporkme:

Sage Toad in the Hole with Tomato and Avocado

This is a pretty classic breakfast, but I added a bit of a twist to it to make it “extra awesome”.  You’d be surprised how much flavor this adds, and it would probably work with most fresh herbs.  Enjoy.

Ingredients (serves 2):

• 2 thick slices of bread
• 2 eggs
• 8 sage leaves
• 1 tomato, sliced
• 1/2 avocado, sliced
• Salt, pepper, and butter

Made an egg-sized hole in the middle of both pieces of bread.  Heat up a pan to medium, melt about half the butter, layer 4 sage leaves (2 under where each piece of bread will go), and put the bread on top.  Crack an egg in the middle of each, put on the rest of the sage and season with salt and pepper.  Cook for about 3-4 minutes, flip (adding the rest of the butter), and cook for another 3-4 minutes to finish.  Serve with tomato and avocado on the side.

sporkme:

Lamb Rump Roast with Herb Roasted Potatoes and Spinach Salad

Hands down, this is the best lamb I’ve ever eaten.  As part of the endless amount of meat I picked up from the market, I grabbed 2 lamb rumps and marinated them for 24 hours before cooking them.  It was quite easy to do, since I just put it together Sunday night, and then could throw it in the oven on Monday after work.  The salad was simple, and the potatoes I cooked with some of the reserved duck fat from the weekend.  You can buy it in the shop, but I just skimmed it from the bottom of the pan and put it in a container.

Ingredients (lamb):

• 2 lamb rumps (think fairly large single serves… with leftovers)
• 1/2 cup thyme, roughly chopped
• 1/2 cup rosemary, roughly chopped
• Juice of half a lemon
• 3 garlic cloves, diced
• 3-4 tablespoons of olive oil
• Salt and pepper

Toss everything together and marinade for at least a few hours to overnight.  It could probably even go 2 days.  Remove lamb from marinade, getting off the herbs, and set aside.  Get an oven-proof pan nice and hot, and sear the fatty side of the lamb for about 5 minutes, until it’s starting to get really brown and burned.  This is going to get the lamb all sorts of juicy while it’s cooking.  Flip it over, drizzle with a bit of olive oil (I also added some carrots, but I don’t think it did anything for the lamb, they were just going off and needed eating), and bake for 30 minutes at 200C / 375F.  Remove, let rest for 5 minutes, and slice to serve.  If you want it to look really pretty, you can remove that fatty top bit, it’s done its job.

Ingredients (potatoes):

• 5-6 fingerling potatoes, skins scored with a fork, and chopped in half / thirds depending on size
• 1/2 cup chopped sage and rosemary
• Salt and pepper
• Heaping tablespoon of duck fat

Combine the ingredients and bake for 40 minutes at 200C / 375F, flipping halfway through.

delishytown:

Sesame Noodles with Garden Kale

Kale is a superfood, especially when it’s covered with sweet, spicy dressing. 

We have tons of red kale growing out back, it volunteered from kale which I let go to seed last June. I’m glad I did because it’s yummy! The thing I like most about having an edible garden is you always have some kind of food, there’s no need to go to the store all the time. You save $ and time.

When I went outside to water the garden, I remembered a friend telling me about a peanut kale dish she had at a restaurant in Los Feliz. She said it was so good it was like spicy candy. I decided to give it a try.  I made a basic sesame noodle type dressing, which I’ve made lots of times before, then I added extra sugar for the candy effect.

Here’s how I made this: Boil water, blanch kale for 1 minute until it turns bright green. Remove with a slotted spoon. Add soba noodles to the same pot, cook soba noodles for 3 - 4 minutes. 

Drain noodles. Toss with the kale and sesame peanut dressing: 

In a small bowl, grate 1/2 inch ginger root, grate 1 large garlic clove, add 2 tblsp soy sauce, 2 tblsp rice wine vinegar, juice of 1 orange or tangerine, 1 tblsp sesame oil, 2 tblsp sugar, 2 tblsp tahini (sesame paste) and 1 tblsp peanut butter, 1/4 tsp red pepper flakes. Mix and taste. If it’s not just the way you like, adjust sugar and vinegar a little at a time. Garnish with sesame seeds and samba oelek.

Yum!

dogtagsandflipflops:

Cajun Chicken Alfredo

Ingredients

• 4 (5-ounce) boneless, skinless chicken breasts
• 1 cup blackening spice (recommended: Paul Prudhomme’s Chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomatoes
• 1/4 cup white wine
• 3 cups heavy cream
• 3/4 cup grated Parmesan
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound cooked fettuccine
• 1/2 cup sliced scallions

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Original recipe found: Here 

Goddamn I hate Guy Fieri but this? This makes me not hate him.  I hope Anthony Bourdain just smiled for no inexplicable reason.  That reason was ME, baby! PS I hate being pregnant but I would have your baby. 

prettygirlfood:

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts & Crispy Sage

1 lb chicken breast with rib meat
1 tsp kosher salt
1 tsp pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tbsp vegetable oil
9 oz fresh mini ravioli
2 oz (1/2 cup) walnuts
4 tbsp butter
1/3 cup fresh sage leaves

Preheat oven to 350 degrees F.

Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken.

In a dutch oven or large, oven-safe pot, heat oil over medium-high heat.

Add the chicken, skin side down, and cook for 2 minutes until golden brown. Flip and cook for two more minutes.

Move the pot to the oven and continue cooking for 25-30 minutes.

Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces.

Boil and drain the ravioli according the to package directions.

Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and chop.

Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute.

Immediately add the ravioli and stir to combine.

Add the chicken and most of the chopped walnuts and stir.

Plate the pasta and top with remaining walnuts.

kitchencouture:

Do you have a go-to side dish? Something that you can whip up in a moment’s notice with items you usually have on hand? Something that is so insanely delicious that no matter what you serve it with, it’s everyone’s favorite dish? For me, that side dish is orzo. It’s a super easy, wholesome grain that works with any number of ingredients. Some variations I’ve made include Orzo with spinach and pine nuts, Orzo with snap peas and bell pepper, Orzo with sun dried tomatoes and feta. But my favorite way to make this dish is with frozen peas, parmesan cheese and a little truffle oil. It’s heavenly!

Orzo with Peas, Parmesan & White Truffle Oil

Serves 2-3

What You Need:

• 2 tablespoons butter
• 1/2 cup diced onion
• 1 large garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup whole wheat orzo
• 1 cup low-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup frozen green peas
• salt and pepper
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon white truffle oil
• Fresh Basil, to garnish (optional)

What You Do:

1.  In a large skillet, over medium-high heat, melt butter. Add onions and saute until fragrant, about 2 minutes. Add the garlic and red pepper flakes and cook for another minute, stirring frequently.  Add orzo; toast until golden, about 2 minutes.

2.  Add chicken broth; stir to combine. Reduce heat to medium, cover and cook for 10 minutes. Remove lid and deglaze the pan with white wine. Add frozen peas, stirring occasionally until liquid is evaporated and peas are cooked through, about 5 minutes. Season with salt and pepper to taste.

3.  Add parmesan cheese and toss until melted. Top with truffle oil, tossing once more to combine. Garnish with freshly chopped basil. 

{Recipe by Kate Parham}

1796foods:

572. White Chocolate Mousse

Back in August, two friends and I went to Whitby in Yorkshire for a girly seaside holiday. We basically spent 3 full days acting like small children during the day (making sandcastles, going on pirate ships, playing in the penny arcades), and then acting like sophisticated ladies in the evenings and going to fancy seafood restaurants. It was an awesome vacation. My next few posts will all be catching up from there.

On our third evening there we went to The Moon and Sixpence where I had this double chocolate mousse for dessert. I find that on it’s own white chocolate mousse can be just a tiny bit too sweet, but when you have half white and half dark chocolate that’s a whole different story. It was totally delicious, but it was so huge that even I couldn’t finish the whole thing!

572 down, 1224 to go

recipe-file:

Nutella Dessert Sandwiches

 

• 8 slices pound cake
• 8 tablespoons Nutella, or other chocolate hazelnut spread
• 2 tablespoons shelled pistachio nuts, finely chopped

Spread 4 of the pound cake slices thickly with the chocolate spread and sprinkle with the chopped pistachio nuts in an even layer.  Place the remaining pound cake slices on top of the chocolate and nuts and press down gently.   Using a sharp knife, cut the sandwiches in half diagonally and serve immediately.

recipe-file:

Apple-Pear Praline Pie
Ingredients

• 1 recipe  Nut Pastry (see recipe below)
• 3/4 cup  granulated sugar
• 1/4 cup  all-purpose flour
• 1/2 teaspoon  ground nutmeg
• 1/2 teaspoon  ground cinnamon
• Dash  salt
• 3 cups  thinly sliced peeled pears
• 3 cups  thinly sliced, peeled tart apples
• 2 tablespoons  butter, cut up
• Milk (optional)
• Granulated sugar (optional)
• 1/4 cup  butter
• 1/2 cup  packed brown sugar
• 2 tablespoons  milk, half-and-half, or light cream
• 1/2 cup  chopped hickory nuts or pecans

Directions
Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375 degree F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.
After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.
Cool on wire rack. Makes 8 servings.

recipe-file:

Caramelized Onion and Fig Bruchetta

Ingredients

• 12   bias-cut slices (about 1/2 inch thick) baguette-style French bread
• 1 tablespoon  olive oil
• 1 tablespoon  butter
• 1 cup  thinly sliced onion
• 1 ounce  thinly sliced prosciutto, chopped
• 2 to 3 tablespoons  fig preserves
• 2 to 3 ounces  sliced taleggio cheese

Directions
Preheat oven to 425 degrees F. Lightly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7 to 9 minutes or until bread is crisp and lightly browned, turning once.
For caramelized onion, in a small skillet, melt butter. Add onion. Cook, uncovered, over medium-low heat for 10 to 15 minutes or until onion is tender and golden brown, stirring occasionally. Remove pan from heat. Stir in prosciutto.
To assemble, spread fig preserves on toasted bread slices; top with onion mixture and taleggio cheese. Return bread slices to the baking sheet. Bake about 3 minutes or until bruschetta is heated through and cheese is softened. Serve warm or cool. Makes 12 servings.