Green | Easy Delicious Recipes

36 Hours in New Orleans: Where to Eat

August 17, 2010 – 4:52 pm | by admin

[Photos: Carey Jones] Ah, New Orleans. It’s safe to say that no U.S. city—at the very least, of its size—crams in quite so much deliciousness. From boiled crawfish at seafood shacks to oysters on the half-shell in jacket-required dining rooms, from adventurous chefs to century-old sandwich establishments, eating in New Orleans is an unparalleled delight. And if there’s a bit of guilt that accompanies all that fried food and butter, it should be assuaged by the knowledge that eating in New Orleans these days is essentially an act of civic service. While it’s a city remarkably rebuilt—a casual visitor could stroll around for days and never imagine the devastation of only a few years ago—it’s hardly a city fully recovered. Consider its restaurants, in many ways a microcosm of the city: some came back soon after to Katrina only to fail within ensuing months; others were born as New Orleaneans started to trickle back; some institutions rebuilt slowly, brick by brick, and reopened only within the last two or three years. And others never came back at all. It’s a thriving city, with no…

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Tags: divina-gelato, green, jones, knowledge, noaa, seafood, utf, water

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Pizza Cups

August 6, 2010 – 5:43 am | by admin

From Slice Adam shared a recipe for pizza cups with me and I thought it would be great to try out. I tweaked the recipe a little of course. We all have our own dough recipes and favorite toppings, after all. This dish is certainly not pizza . In fact I dare say it resembles a dreaded pizza cone . There are a lot of fun recipes out there for foods based on pizza. This one is tons of fun to make and the results are an adorable pizza-esque, cupcake-like dish that will be sure to make any dinner guests coo with delight. It would be great to make with kids or as a dish to take to a potluck or party. I was really surprised at how well this project turned out. You can eat them like a cupcake with your hands or with a knife and fork. The dough was perfectly baked; it was crisp on the outside and tender inside. The tiny perlini mozzarella balls were totally cute and perfect for this project. Nothing came out undercooked, and the cups kept their shape surprisingly well after being baked. I am proud to say that the onion, green pepper and cherry…

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Tags: cherry, dinner-guests, dough, green, guests, hilariously, loves-cupcakes, mozzarella, pepper, recipe, recipes, result, tomatoes

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40 best cupcake-frosting combinations of all time

July 29, 2010 – 8:29 pm | by admin

That is the bold claim being made over at The Stir . Here’s a sample of the list (starting with ones I personally find interesting): 26. Bacon cupcakes with maple frosting 27. Dark chocolate cupcakes with mint frosting 28. Oatmeal cupcakes with white chocolate frosting 29. Espresso cupcakes with chocolate frosting 30. Cherry vanilla cupcakes with white chocolate frosting 31. Caramel apple cupcakes with cinnamon cream frosting 32. German chocolate cupcakes with chocolate frosting 33. OIive oil cupcakes with lemon-thyme frosting 34. Green tea cupcakes with chocolate frosting 35. Butternut squash cupcakes with cream cheese frosting After five-plus years of cupcake blogging, my take is that it’s all subjective. There can never be a best. For instance, I don’t as a rule like cream cheese frosting or red velvet cupcakes, but tons of people do. It’s all good. They are cupcakes, after all. What do you think?

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Tags: bacon, caramel, chocolate, claim, claim-being, food, frosting, green, result, tea-cupcakes, white

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Serious Heat: Santa Fe-Style Green Chile Pancakes

July 28, 2010 – 4:29 pm | by admin

From Recipes It was at the Nashville breakfast joint Pancake Pantry where I was introduced to pancake perfection–the Village Smithy COLO Sante Fe Cornmeal Pancakes. They take stone-ground cornmeal pancakes and fill them with cheddar cheese chunks, crispy bacon and roasted green chiles. Just a drizzle of maple syrup over the top adds a sticky sweetness, but the main garnish for me was a swirl of salsa and sour cream. For a gal who prefers savory over sweet, these hit all the right notes complete with the spiciness I desire from the green chiles and salsa. So when I set out to recreate the recipe at home, I wanted the chunks of Sante Fe goodness like I had found in the Pancake Pantry batch inside a cornmeal pancake. I found success with a Bon Appétit recipe for cornmeal buttermilk pancakes. One important thing to keep in mind is to not overmix the batter because the pancakes can get dense. It’s better to leave a few clumps in the batter for an overall lighter pancake. Sometimes when adding ingredients into pancakes, they can fall to the bottom of the batter. To combat that, I individually added the filling ingredients while the pancakes were cooking, like this: So first, pour the …

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Tags: cream, drizzle, garnish, green, ingredients, jalapenos, pancake-pantry, pancakes, result, smithy, village

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Seriously Asian: The Yardlong Bean

July 23, 2010 – 7:59 pm | by admin

Yardlong Bean Recipes Sichuan Dry-Fried Yardlong Beans Yardlong Beans with Kabocha and Coconut Milk During the summer, yard-long beans are sold in abundance at your Asian grocer, and if you’ve always assumed they’re not so different from the common green bean, think again. The common green bean grows from a plant producing edible beans, whereas yardlong beans grow on climbing vines. Like the green bean, yard-long beans are the immature pods of these vines, growing rapidly in warm climates such as Southeast Asia. The pods can grown many inches in one day; the average length is anywhere between one and one and a half feet long. Though yardlong beans taste similar to green beans, their texture is distinct. Unlike green beans, which can taste palatable steamed or boiled, yardlong beans become waterlogged and bland when treated with water. The beans are best cooked with oil: sauteed, stir-fried, or deep-fried, their flavor intensifies and their texture remains tight and juicy. As such, these beans aren’t exactly the diet vegetable of the summer, but they are extremely good to …

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Tags: beans, coconut, firmly-believes, from-the-common, green, ground, kabocha, onions, texture, yard-long-beans, yardlong-bean

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Eat for Eight Bucks: Pumpkin Seed Pesto

July 20, 2010 – 7:19 pm | by admin

From Recipes [Photograph: Robin Bellinger] Shopping List 1/4 cup pumpkin seeds: $0.60 1 bunch basil: $1.00 3 ounces Parmesan: $3.00 1 pound pasta: $2.00 3 tomatoes: $2.00 Pantry items: Garlic, salt, peppercorns, olive oil, butter. Total cost (for 4 portions): $8.60 Because I fell for home cooking at about the same time I fell for a guy with a serious nut allergy, pesto has never been one of my summer staples. Sure, I heard you could leave out the pine nuts or swap in something else, but since I had never been wild for the green sauce anyway I put basil to work in salads and on pizzas instead. Last week I finally got around to whipping up some pesto with pumpkin seeds , playing the part of pine nuts, and now I am smitten. I’ve tossed it with cold whole wheat couscous, twice I’ve stirred it into pasta, and I’ve eaten it by the spoonful while the baby begged for her fair share. Since my mortar is far too small to handle these quantities, I am happily using a food processor. This recipe will generously coat a pound of fettucine or spaghetti; …

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Tags: celebration, garlic, green, parmesan, Pumpkin, pumpkin-seeds, recipes, result, seeds, shopping-list, teaspoon

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Cook the Book: Fried Green Tomatoes

July 17, 2010 – 12:13 pm | by admin

From Recipes “Make sure not to overcook your tomatoes—anything darker than a light golden brown and the tomatoes will turn to mush.” [Photographs: Caroline Russock] After frying up a batch of exemplary fried okra I decided to use the still-hot oil to fry the green tomatoes I had picked up at the farmers’ market. Fried Green Tomatoes I’ve tried before ranged from forgettable to truly transcendent (fried green tomatoes Benedict, anyone?)—but I’d never made them from scratch. With tomato season just beginning, I was anxious to see how my lovely green tomatoes would fry up. John Ferrell ’s recipe from Mary Mac’s Tea Room uses a small amount of cracker crumbs in the coating for an added element of crunchiness and a milk and egg milk dip to make sure the coating sticks to the tomato slices. The seasoning is simply salt and pepper which allows the tart, tangy flavors of the tomatoes really come through. There are two key factors that contribute to the success of the fried green tomatoes. The first is choosing tomatoes that are green but just a bit pliant to the touch. Not only will rock-hard green …

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Tags: black, book, cracker-crumbs, fried-green, green, green-tomatoes, recipes, the-tomatoes, tomatoes

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In Season: Green Beans

July 17, 2010 – 12:13 pm | by admin

[ Photo credit: sweetbeetandgreenbean on Flickr ] Green beans, when prepared correctly, can be unspeakably delicious . One of my favorite ways of eating them is Chinese dry frying, where the skins become slightly wrinkly and golden and infused with plenty of garlic, salt, and oil, perhaps with some heat and a smattering of pork for flavor. Unfortunately, the grayish canned variety—served as an excuse for a vegetable in elementary school cafeterias—are worlds away from the sweetness and crunch of a freshly-picked green bean. No wonder kids don’t like eating their veggies if they come in this form. Fresh or not, however, it’d be wise to keep them from discovering the magic of green bean tempura too early. Green beans are a great source of vitamin K and C. When buying them, it’s best to purchase a batch from the farmer’s market so you can sort and pick crisp beans that have vibrant coloring without rotting or bruising. Store in the crisper, and try one of the recipes below to enjoy. Green Bean Recipes Stir-fried green beans Sauteed green …

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Tags: chinese, credit, flickr, fresh-or-not, from-the-farmer, green, green-bean, green-beans, photo, recipes, salt, skins, smattering

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Street Food Profiles: Lefty’s Silver Cart in Cambridge, Massachusetts

July 15, 2010 – 1:39 am | by admin

Note: Penny Cherubino of BostonZest took a day off from covering the produce at the Boston farmers’ market to chat with Philip “Lefty” Francis of Lefty’s Silver Cart at the Harvard University farmers’ market. —The Mgmt. Photographs by Penny Cherubino Name: Lefty’s Silver Cart , a progressive food cart. Vendor: Philip Francis (aka Lefty!) Location/hours? Look for Lefty’s at the following venues: Harvard University Farmers’ Market in Cambridge, Massachusetts, the Newport Folk Festival in Newport, Rhode Island, and the Renegade Craft Fair in Brooklyn, New York. What’s on the menu? Local, organic, fair-trade and cheerful soups and sandwiches. When we serve at farmers’ markets we try to buy as many of our ingredients as possible on the spot from the farmers. We turn these into delicious sandwiches and soups, and promote the farmers to our customers. Lefty’s Silver Cart always draws a crowd and the hoola hoop stands ready for the next customer. Special Feature: All grilled specialty sandwiches come with free use of hoola hoop. For a haiku add 50¢. Sandwiches include: Granny-Be-Good: Grilled sourdough from Iggy’s with sharp cheddar cheese, Granny Smith apple, and a side of dark Taza chocolate. The Renegrade: Grilled sourdough bread from Iggy’s with pepper jack cheese, arugula, and tomato, with …

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Tags: cambridge, coffee, customer, festival, food, gourmet, green, lefty, penny-cherubino, publisher, Silver, texas, university

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How to Make Ceviche

July 9, 2010 – 4:02 pm | by admin

[Photograph: Genghis DiLorenzo] Smart cooks know that, when there’s a heat wave (that would be now, in the Northeast), we ditch the sanctimonious slog of recipes that call for chopping, stirring, stuffing and run like hell for air conditioning and a Tom Collins. Luckily, both go well with ceviche, one of the easiest cook-free meals of all time. A Little Backstory Ceviche is traditionally a South American dish made by marinating pieces of fish or shellfish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste—but without any grilling, sautéing or other too-stifling-for-summer activity required. There are no set rules about how long ceviche should marinate before being served. I think anything under 10 to 30 minutes is too short (although I know some chefs serve theirs moments after the acid touches the fish, giving it a more raw texture and taste), and anything longer than five or six hours (though I guess it’s possible, though not ideal, to leave a plate overnight) is probably too long. After all, freshness is mostly the point. How to Make It 1. Prep the raw fish by trimming it into thin slices or bite-size pieces. …

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Tags: collins, ditch, fridge, green, juice, northeast, since-the-acid, wave

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