recipe

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  • Homemade Peach Ice Cream

    Weekly Recipe: 
    NonWeekly
    [title]
    July is National Ice Cream Month!

    2 cups evaporated fat-free milk

    1 cup fat-free milk

    2/3 cup organic palm sugar

    ½ cup eggs, lightly beaten

    ¼ teaspoon almond extract, or ½ teaspoon vanilla extract

    1 cup chopped fresh or frozen peaches

    Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.

    Source: myrecipes.com

  • Grilled Watermelon “Caprese” Salad With Cardamom Balsamic Reduction

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    ¼ cup balsamic vinegar

    1 teaspoon organic cardamom

    Extra-virgin olive oil

    ½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)

    Fleur de sel (or any good, flake salt)

    2 cups organic baby arugula, washed and dried

    1 cup crumbled goat cheese

    Organic ground black pepper, to taste

    Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.

    Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.

    Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Ar­range on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic

  • Fresh and Fit

    Between filming her latest movie—the psychological thriller “Haven­hurst,” set to be released later this year—and basking in the second-season glow of Syfy’s futuristic television series “Defiance,” 42-year-old Julie Benz has been doing everything but slowing down. How does she keep it up?

    Actress Julie Benz shares her food and fitness lifestyle
    By Erica Tasto
  • Caramelized Veggies & Brie

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 7-ounce wedge brie cheese

    2 tablespoons olive oil

    1 cup onion, thinly sliced

    1 bell pepper, thinly sliced

    2 teaspoons sugar

    2 teaspoons cider vinegar

    ½ teaspoon salt

    ¼ teaspoon white pepper

    Soak 1 maple, oak, or alder plank, in white wine or water.

    Heat olive oil in medium skillet on medium-high heat. Sauté onions and peppers 10 to 15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank and top with sautéed vegetables. Grill or bake at 350 degrees until cheese is warm and beginning to melt, then serve im­mediately with bread, crackers, or tortilla chips. Source: Plank It! Wrap It! by Tiffany Haugen

  • Salmon with Sherry Tomato Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 tablespoon extra-virgin olive oil

    1 shallot, finely chopped

    ¾ teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pepper, divided

    ½ cup dry sherry

    ½ cup low-sodium chicken stock

    9 ounces cherry tomatoes, quartered (about 2 cups)

    1 tablespoon sherry vinegar

    1 tablespoon chopped fresh tarragon

    1 (1 ½-pound) skinless salmon fillet

    Soak the plank for at least 1 hour and up to 24 hours.

    Heat the oil in a saucepan over medium-high heat. Add the shallot, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook 3 to 5 minutes, stirring often, until softened. Add the sherry and chicken stock and bring to a boil. Cook until the sauce is reduced to ½ cup, about 10 minutes. Add the tomatoes, vinegar, and tarragon and stir to combine. Remove the pan from the heat and let the sauce cool to room temperature.

    Prepare the plank for grilling. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Place the salmon on the toasted side of the plank. Spoon the sauce evenly over the salmon and close the lid. Grill for 10 to 15 minutes, or until the salmon flakes easily with a fork.

    Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Image by Rina Jordan.

  • Planked Beet Hummus

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 CUPS

    3 small beets (about 1 pound), trimmed and peeled

    1 tablespoon extra-virgin olive oil

    1 teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pep­per, divided

    1 (15.5-ounce) can garbanzo beans, rinsed and drained

    2 cloves garlic, chopped

    3 tablespoons tahini

    Juice of 1 large lemon (about 3 table­spoons)

    ½ teaspoon ground cumin

    ½ teaspoon ground coriander

    ¼ teaspoon crushed red pepper flakes

    1 tablespoon chopped fresh flat-leaf parsley, or 1 tablespoon toasted pine nuts, for garnish (optional)

    Soak the plank for at least 1 hour and up to 24 hours.

    Cut the beets in half and toss with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.

    Prepare the plank for grilling. Place the beets, cut side down, on the toasted side of the plank. Close the lid and grill for 20 to 25 minutes, or until tender. Remove from the heat and set aside to cool. Once the beets are cool enough to handle, roughly chop them and place them in the bowl of a food processor.

    Add the garbanzo beans, garlic, tahini, lemon juice, cumin, coriander, red pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon pepper to the food processor. Blend until smooth, 20 to 30 seconds. Garnish with the parsley or pine nuts.

    Source: ©2014 by Dina Guillen. Re­printed from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sas­quatch Books. Image by Rina Jordan.

  • Prosciutto-Wrapped Asparagus With Citrus Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    18 stalks asparagus (about 1 pound), tough ends removed

    9 thin slices prosciutto (about 4 ounces), halved lengthwise

    1 teaspoon grated orange zest

    1 tablespoon freshly squeezed orange juice

    1 teaspoon grated Meyer lemon zest

    1 tablespoon freshly squeezed Meyer lemon juice

    1 tablespoon extra-virgin olive oil

    ¼ teaspoon kosher salt

    ¼ teaspoon freshly ground black pepper

    1 tablespoon chopped fresh flat-leaf parsley

    Soak the plank for at least 1 hour and up to 24 hours.

    Wrap each asparagus stalk with ½ slice of prosciutto, leaving the tips of the asparagus exposed.

    In a small bowl, whisk together the orange zest and juice, lemon zest and juice, oil, salt, and pepper. Set aside.

    Prepare the plank for grilling. Place the asparagus spears on the plank in a single layer. (If the as­paragus does not fit in a single layer, then grill them in batches.) Close the lid and grill for 15 minutes, or until the prosciutto is crisp. Transfer the asparagus to a platter. Drizzle with the citrus vinaigrette and garnish with the parsley. Serve warm or at room temperature. Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Im­age by Rina Jordan.

  • Herb Roasted Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    ½ whole chicken

    3 tablespoons olive oil

    ½ tablespoon fresh rosemary, chopped

    ½ teaspoon fresh thyme, chopped

    Juice of ½ lemon

    1 orange or lemon, sliced

    Salt and pepper to taste

    4 rosemary branches

    Place chicken in a medium bowl. Add olive oil, herbs, lemon juice, salt, and pepper. Marinate chicken, turning oc­casionally, 1 to 6 hours. Place sliced or­anges or lemons on a plank brushed with olive oil. Place rosemary branches on top of oranges or lemons. Place chicken, skin side up, on top of rosemary. Grill or bake at 350 degrees, 50 to 60 minutes or until juices run clear and internal temperature reaches 160 to 170 degrees.

    Recipe Variation: Any combination of fresh or dried herbs can be used in this recipe. For a quick meal, simply marinate chicken in prepared oil-based salad dress­ing of choice. Chicken pieces can be pre­pared using this technique.

    Source: Plank Cooking: The Essence of Natural Wood by Scott and Tiffany Haugen

  • Cedar Planked Prosciutto Wrapped Scallops

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh scallops, sized for entreé or ap­petizer bites

    Fresh rosemary branches

    Prosciutto, thinly sliced

    Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak, or maple.

    Wrap scallops with strips of pro­sciutto and then skewer with a rosemary branch. Remove all the leaves except those on top.

    Drizzle with olive oil and season with salt and pepper.

    Heat your planks on both sides at a medium temperature; when you hear it crackle you know they’re ready. You’ll also want to rub olive oil on the side of the plank you’ll be cooking on—this will prevent sticking and also impart extra flavor. Source: Marie Renello; prouditaliancook.com

  • Pork Fillet Coated in Honey and Mustard With Grilled Apples

    Weekly Recipe: 
    NonWeekly
    SERVES 3-4

    Pork tenderloin

    Apple juice

    Honey

    Dijon Mustard

    Salt

    Pepper

    Olive oil

    Soak maple plank in apple juice overnight.

    For this marinade, work with a ratio of 2:1 honey to Dijon mustard. Mix. Lightly coat the meat in salt, pepper, and olive oil and then briefly sear on the open grill before placing it on the plank. Brush with the honey and mustard sauce. Slice an apple into wedges and slices, and place these around the fillet on the plank to cook. Cook until the pork is no longer pink. Slice into medallions, garnish with the apple slices, and drizzle the leftover sauce over everything.

    Source: Samantha Linsell, drizzleanddip.com

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