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Creamy Shrimp and Mushroom Pasta
- 4-8 oz fettuccine or linguine
- 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
- 8 oz fresh, sliced mushrooms
- 2 garlic cloves, minced
- 3 oz cream cheese, cut into small pieces
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
- 2/3 cup boiling water (from your noodle pot)
- 1 lb cooked shrimp (feel free to buy frozen-gasp!)
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I know I’ve seen these floating around Tumblr, but even before that, Rachel sent the link to me and I immediately decided to make them for a book club brunch I’m hosting this weekend.
Though I love eggs more than I can describe, sometimes I feel like I’ve seen it all. This was a new preparation for me, and I’m excited to try it out.
Baked Egg Boats
Makes 4
Ingredients:
4 demi sourdough baguettes
5 eggs
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F.
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet. 5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
6. Allow to cool for about 5 minutes, cut and serve.Blogging has been light lately because my lovely designer Jona and I have been working on some big blog changes behind-the-scenes. Get ready for some fun announcements next week!
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A Link to Crepes
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
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Orange Crunch Cake
Orange Crunch Cake
(cake recipe adapted from allrecipes)1 cup graham cracker crumbs
1/2 cup packed light brown sugar
1/2 cup sliced almonds
1/2 cup unsalted butter, softened2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
1/2 cup whole milk
1/2 cup freshly squeezed orange juice
1/3 canola oil
1 teaspoon vanilla extract
3 large eggs, at room temperature
2 Tablespoons orange zestOrange Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons freshly squeezed orange juice
1 teaspoon orange zest
As usual photo links to instructions
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Magic Sauce
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juiceGently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.
From the page: You’re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it - scrambled, omelette, frittata, you name it. I drizzle it on soups. This time of year that means corn soups, brothy bean pots, or lunch time slurpy noodle bowls. I can attest it’s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well - particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal - just toss in another favorite seasonal ingredient or two.
A Post Entitled Finally!
I’ve been working on my chili recipe for years, and damn if I didn’t finally get it right tonight. I like spicy, but I’m really not into pain, so I’ve been after a truly spicy chili that doesn’t require the attendance of a fire brigade to eat, and has just a bit of a molé flavor to it. And I found it. K insisted I record it so I can do it again. Y’all ready?
1 lb ground beef
1 lb hot pork sausage (Jimmy Dean’s worked fine)
1 lb dry beans (I’m partial to red kidneys, but type doesn’t much matter)
1/4 lb mushrooms (K thought I was crazy ‘til she tried it)
2 cans whole tomatoes
Half a head of garlic, crushed or chopped fine
2 large onions, chunked
3 T chili powder
4 T red curry paste
1.5 t cayenne pepper
1 T + a bit of cocoa powder
1.5 T blackstrap molasses (or maple syrup or sorghum)
Lawry’s seasoning salt
Black pepperSoak the beans overnight, dump the water, add to a large stew pot (our 1 gal crockpot wasn’t nearly big enough.) Open the tomatoes, dump the juice into the pot, hand-crush the tomatoes into the pot. (Just grab them and squish them through your fingers, it’s fun. It helps to hold them deep in the pot while doing this, or you’ll be cleaning the entire kitchen later.) Turn the pot on medium low heat. Slice and add the mushrooms. Brown the beef and sausage together in a skillet, and while it’s browning, add the onions, garlic, chili powder, curry paste, and cayenne. Let it cook, stirring all the while, a few minutes longer than strictly necessary to just brown it, and somewhere in there coat the whole thing generously with Lawry’s and black pepper. You’ll be gumming up the skillet a little, but that’s okay. When it’s a little overdone, add it all to the pot, put the skillet back on its burner and add a cup or so of water to it and stir and scrape all the good gummy stuff loose. Add that to the pot, too, along with the cocoa and sweet stuff, and let it all simmer a couple hours to thicken and finish cooking the beans. If it needs more liquid, add water, leftover coffee, or whatever flips your switch. When the beans are done, grab bowls, spoons, friends, sour cream, cheese, beer, and cornbread, and get to work.
I’m convinced it was the curry paste and cocoa that had always been missing.
Oh, and I didn’t actually measure any of that shit, (though I did actually count the onions and the cans of tomatoes,) so feel free to adjust in any direction you please. And it’s not strictly necessary to season the meat as it cooks, but it’s the only way I’ve ever found to keep me from making a meal on it as it browns. That dose of cayenne up front keeps me out of it til it cooks.
Edit: Tart reminds me I forgot to list the tablespoon or so of cumin I told her I added.
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npr:
The key to fish stews lies in the seasoning, which should be heady, strong and thick. It has to be, because you don’t get to cook the delicate flesh of the fish for long: 10 minutes at most, for the thickest fillets. Fortunately, fish doesn’t just cook quickly, it absorbs flavor quickly, too. While bouillabaisse, with its trumpeting notes of Pernod and saffron, is perhaps the iconic fish stew, it is only one of many. Nearly every culinary tradition has its own version, from the chowders of New England to the paprika-tinted broths of Portugal and the lemongrass and coconut milk melanges of Southeast Asia.
(via Kitchen Window — Fish Stews: Comfort Without The Work)
Photo: T. Susan Chang for NPR
Oh, YUM.
There are at least three amazing-sounding recipes at the linked page (at least one of which I’m fairly certain will make it to #Season of Soup).
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npr:
The key to fish stews lies in the seasoning, which should be heady, strong and thick. It has to be, because you don’t get to cook the delicate flesh of the fish for long: 10 minutes at most, for the thickest fillets. Fortunately, fish doesn’t just cook quickly, it absorbs flavor quickly, too. While bouillabaisse, with its trumpeting notes of Pernod and saffron, is perhaps the iconic fish stew, it is only one of many. Nearly every culinary tradition has its own version, from the chowders of New England to the paprika-tinted broths of Portugal and the lemongrass and coconut milk melanges of Southeast Asia.
(via Kitchen Window — Fish Stews: Comfort Without The Work)
Photo: T. Susan Chang for NPR
Oh, YUM.
There are at least three amazing-sounding recipes at the linked page (at least one of which I’m fairly certain will make it to #Season of Soup).
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