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Category: Traditional recipes


Artichoke and Feta Tarts Traditional recipes

Artichoke and Feta Tarts

Artichoke and Feta Tarts Recipe This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.IngredientsKosher salt, freshly ground pepper1 14-ounce (1 sheet) or 17.

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Chocolate-Caramel Cake with Sea Salt Traditional recipes

Chocolate-Caramel Cake with Sea Salt

Chocolate-Caramel Cake with Sea Salt Recipe Mayonnaise in the batter isn’t as weird as it sounds—it’s just eggs and oil, after all. It’s also why this cake is so moist.IngredientsCakeNonstick vegetable oil spray2¼ cups all-purpose flour¾ cup natural unsweetened cocoa powder1¾ teaspoons baking powder1¼ cups mayonnaise (not low-fat)1 tablespoon vanilla extractFrosting and assembly12 ounces bittersweet chocolate, chopped1 tablespoon light corn syrup1½ cups (3 sticks) unsalted butter, room temperature¾ teaspoon flaky sea saltExtra-virgin olive oil (for drizzling; optional)Special EquipmentThree 8-inch-diameter cake pansRecipe PreparationCakePreheat oven to 325°.

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Mushroom Toasts with Watercress and Chives Traditional recipes

Mushroom Toasts with Watercress and Chives

Mushroom Toasts Recipe Recipe This weeknight-friendly dinner is great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix. Their nutty, earthy, umami flavors get even more pronounced after they’re browned and crisped.

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Alt-Grain Porridge with Sausages and Grapes Traditional recipes

Alt-Grain Porridge with Sausages and Grapes

Alt-Grain Porridge with Sausages and Grapes Recipe For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.IngredientsPorridge1 cup spelt, wheat berries, or barleyKosher salt, freshly ground pepper1 ounce Parmesan, grated (about 1 cup)2 tablespoons unsalted butterSausages and Grapes1 tablespoon red wine vinegar1 tablespoon unsalted butterKosher salt, freshly ground pepperRecipe PreparationPorridgePulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder).

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Feta with Sumac and Black Sesame Seeds Traditional recipes

Feta with Sumac and Black Sesame Seeds

Feta with Sumac and Black Sesame Seeds Recipe Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker—and will taste better, too.Ingredients1½ pound feta, sliced ¼” thick1 tablespoon fresh oregano or marjoram leaves1½ teaspoon black sesame seedsOlive oil (for drizzling)ingredient info:Sumac, a tart, citrusy spice, is available at Middle Eastern markets or specialty foods stores.

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Pepper Jack-Cilantro Cheese Ball Traditional recipes

Pepper Jack-Cilantro Cheese Ball

Pepper Jack-Cilantro Cheese Ball Recipe Ingredients2 cups grated pepper Jack (about 8 oz.)8 ounces cream cheese, room temperature1/4 cup fresh cilantro leaves with tender stemsKosher salt, freshly ground pepper1 1/2 cups crushed tortilla chipsRecipe PreparationProcess scallions, pepper Jack, cream cheese, cilantro, and sour cream in a food processor until smooth; season with salt and pepper.

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Popovers with Gruyère Traditional recipes

Popovers with Gruyère

Popovers with Gruyère Recipe IngredientsNonstick vegetable oil spray1 1/2 cups grated Gruyère cheese (about 6 ounces)Recipe PreparationPlace one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F.

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Cranberry Hand Pies Traditional recipes

Cranberry Hand Pies

Cranberry Hand Pies Recipe IngredientsDough3 2/3 cups unbleached all-purpose flour1 1/2 teaspoons kosher salt1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozenFilling and assembly1 pound fresh (or frozen, thawed) cranberries (about 4 cups)1 teaspoon finely grated orange zest2 tablespoon fresh orange juice1/2 teaspoon instant tapioca (not starch)1/2 vanilla bean, split lengthwise1 large egg, beaten to blendRecipe PreparationDoughPulse flour, sugar, and salt in a food processor to combine.

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Pizza al Taglio With Onion and Provolone Traditional recipes

Pizza al Taglio With Onion and Provolone

Pizza With Onion and Provolone Recipe Two one-pound balls of store-bought pizza dough will work in a pinch, but if you’ve got time to plan ahead, nothing beats homemade. This dough is springy-crispy-chewy like focaccia. You’ll need 24 hours from start to finish, during which time the dough will develop complex flavor, but most of that process is inactive, so it basically makes itself.

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Nut Butter Granola Bars Traditional recipes

Nut Butter Granola Bars

Nut Butter Granola Bars Recipe Inspired by the nut butter bars we love from Big Spoon Roasters, this just-sweet-enough, chewy-but-firm bar is bound together by peanut butter and honey. A few notes on the recipe: First, if you’re looking to eliminate the egg white (which gives the bars structure), we’ve had success using 2 Tbsp.

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Skillet Corn Bread with Red Bell Pepper Traditional recipes

Skillet Corn Bread with Red Bell Pepper

Skillet Corn Bread with Red Bell Pepper Recipe Ingredients1 medium-size red bell pepperSolid vegetable shortening1 cup unbleached all purpose flour2 teaspoons baking powder1/2 cup canned creamed corn1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly1/2 teaspoon hot pepper sauce2 green onions, trimmed, slicedRecipe PreparationChar bell pepper over gas flame or in broiler until blackened on all sides.

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Green Lentil Spread Traditional recipes

Green Lentil Spread

Green Lentil Spread Recipe A great spread alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen). French green lentils work best here, but the most important ingredient of the recipe is top-quality extra-virgin olive oil.Ingredients1 tablespoon plus 1/2 cup extra-virgin olive oil, divided2 tablespoons finely chopped peeled carrotKosher salt and freshly ground black pepper1 cup French green lentils or brown lentils (8 ounces), rinsed2 cups (about) low-salt chicken broth2 tablespoons (or more) fresh lemon juiceRecipe PreparationPreheat oven to 375°.

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Cranberry-Orange Relish with Mint Traditional recipes

Cranberry-Orange Relish with Mint

Cranberry-Orange Relish with Mint Recipe Kick the can and invite this cranberry relish recipe to your next Thanksgiving dinner.Ingredients2 12-ounce bags fresh (or frozen, thawed) cranberries½ cup finely chopped red onion1 tablespoon finely chopped peeled gingerRecipe PreparationPulse cranberries in a food processor until coarsely chopped.

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Watermelon Soda Float Traditional recipes

Watermelon Soda Float

Watermelon Soda Float Recipe IngredientsLime Frozen Yogurt1 pint store-bought vanilla frozen yogurt, preferably Greek style1 1/2 tablespoon finely grated lime zest1 tablespoon fresh lime juiceWatermelon Soda1/2 medium watermelon, chilled, plus ½ cantaloupe (optional)1 tablespoon fresh lime juiceRecipe PreparationLime Frozen YogurtIf the yogurt is very hard, refrigerate until firm but scoopable, about 15 minutes.

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Fresh Pea Hummus Crostini With Pea Tendril Garnish Traditional recipes

Fresh Pea Hummus Crostini With Pea Tendril Garnish

Fresh Pea Hummus Crostini With Pea Tendril Garnish Recipe A bright, beautiful spring appetizer.Ingredients1 1/4 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)1 cup drained canned garbanzo beans1/4 cup chopped fresh Italian parsley1/4 cup plain whole-milk yogurt3 tablespoons chopped green onion2 tablespoons fresh lemon juice25 thin baguette slices, toasted2 tablespoons extra-virgin olive oil1/2 cup pea tendrils (for garnish)Recipe PreparationPuree first 8 ingredients in processor until almost smooth.

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Vin Santo Vinaigrette Traditional recipes

Vin Santo Vinaigrette

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementmakes 1 cupDecember 2008Ingredients3/4 cup Vin Santo2 1/2 tablespoons Sherry wine vinegar2 shallots, finely chopped3/4 cup walnut oilRecipe PreparationBoil Vin Santo in small skillet until reduced to 2 tablespoons, about 5 minutes.

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Green Posole with Cod and Cilantro Traditional recipes

Green Posole with Cod and Cilantro

Green Posole with Cod and Cilantro Recipe The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.Ingredients3 garlic cloves, finely chopped2 serrano chiles, thinly sliced, divided8 medium tomatillos (about 1¼ pounds), husks removed, rinsedKosher salt, freshly ground pepper1 cup cilantro leaves with tender stems, plus more for serving1 15-ounce can white hominy, rinsed1 8-ounce bottle clam juice3 small radishes, trimmed, thinly slicedLime wedges (for serving)Recipe PreparationInstructionsHeat oil in a large pot over medium.

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Fresh Oranges with Spiced Red Wine Syrup Traditional recipes

Fresh Oranges with Spiced Red Wine Syrup

Fresh Oranges with Spiced Red Wine Syrup Recipe Ingredients1 750-ml bottle dry red wine such as Spanish Ribera del Duero1 cup plus 1 tablespoon sugar1 cinnamon stick, broken in halfRecipe PreparationBring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves.

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Cucumber and Peach Salad with Herbs Traditional recipes

Cucumber and Peach Salad with Herbs

Cucumber and Peach Salad with Herbs Recipe You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA.

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Cobb Salad with Grains Traditional recipes

Cobb Salad with Grains

Cobb Salad with Grains Recipe Ingredients6 ounces bacon (about 6 slices), cut into 1-inch pieces (optional)1/4 cup fresh lemon juice2 tablespoons minced shallot (about 1/2 medium shallot)1 tablespoon red wine vinegar1 small garlic clove, minced1/2 cup extra-virgin olive oilKosher salt and freshly ground black pepper2 cups watercress sprigs with tender stems3 cups mixed cooked grains (such as quinoa, semi-pearled farro, or wild rice), cooled2 hard-boiled eggs, peeled, quartered1 ripe avocado, halved, pitted, peeled, cut into 1/2-inch pieces1 tomato, preferably heirloom or vine ripened, cut into 1/2-inch wedges1/4 cup crumbled fresh hard cheese (such as Cotija or ricotta salata)3 tablespoons 1-inch pieces fresh chivesRecipe PreparationCook bacon in a large skillet over medium-high heat until crispy and most of the fat is rendered, 7–8 minutes.

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