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This article was extracted from Sippity Sup
Go here to see the original and read more: Finger Food: Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp
Tags: appetizer, first courses, fish and shellfish, olive oil, orange zest, pepper, prosciutto, rosemary, sambuca, seafood, shrimp
Is that an eggplant, or are you just happy to see me? I thought I was buying into an organic CSA share. But when I received this X-rated eggplant in last week’s package [please excuse the pun], I wondered if farmer Bud was using Viagra as fertilizer [Again, please excuse the pun. I really can't help it. It's like a disease]. I thought long and hard [ahem!] about what I would make with this erotic purple aubergine. I finally decided on Caponata. Why? Because back in the day, sailors [sea men?] who were going away for long periods of time always packed a supply of caponata for sustenance. The vinegar prevented the veggie relish from going bad too quickly, and the vitamin C kept scurvy at bay. I always thought that was quite resourceful, and I daresay – manly. I like caponata as a side dish served with crusty bread, over brown rice or quinoa, or even tossed with pasta. This tastes best if you let it sit overnight and allow the flavors to meld before serving.
Tags: caponata, Eggplant, flavors, like-caponata, Minutes, onion, pepper, please-excuse, rice-or-quinoa, sugar-or-agave
From Recipes [Photograph: Caroline Russock] Lately I’ve been cooking with corn like it’s going out of style, or out of season, as the case may be. Corn salad, corn pasta, even sweet corn gelato but this corn soup with lobster and avocado from Christopher Hirsheimer and Melissa Hamilton ’s Canal House Cooking has to be my favorite corn recipe of the summer. Adding chunks of lobster and avocado is a surefire way to make anything even more delicious, but in this case, the corn soup is the highlight of the recipe. By steeping kernels of corn and their cobs in milk seasoned with only salt, pepper, and a touch of red pepper flakes, the soup base is bursting with bright, sweet corn flavor and the slightest bit of heat. Once it’s pureed and strained, you’re left with a supple soup that’s the essence of corn flavor. I have to admit—I drank a cup of this even before it had a chance to chill, and I would have happily eaten a bowl or two even without the lobster and avocado. But gilding the lily or not, the sweet lobster, creamy avocado, cilantro, and lime add another layer of flavors and textures to the …
This Post was extracted from Vegetarian Recipes Online
Go here to see the original and read more: Cook the Book: Corn Soup with Lobster and Avocado
Tags: case, cook-the-book, corn, flavor, house, Lobster, melissa, pasta, pepper, photograph, recipe, recipes, soup
From Slice When life hands you preserved lemons, dhorst says … Well here’s something kind of fun–I’ve been playing around with preserved lemons and decided to throw them on a pizza. Homemade sourdough, brushed with garlic infused olive oil, and topped with fontina, broccoli, baby roma tomatoes and preserved lemon. A sprinkle of oregano and some cracked pepper finished it off. The preserved lemons were beautiful, providing just the right amount of tart brightness to the pizza. I can really see them on a pizza with spinach and arugula or with brussel sprouts and bacon(hello winter time pie), or with asparagus. Pucker up!
This Post was extracted from Best Food Recipes Blog
Read more from the original source: My Pie Monday: dhorst’s Tomato, Broccoli, and Preserved Lemon Pizza
Tags: broccoli, cracked, garlic, infused, olive, pepper, pizza, pucker, sourdough, spinach, tart-brightness, time, winter
From Recipes I’ve been counting down the days until I could make a real ratatouille. Though I’ve found a great recipe, success is almost purely based on the ripeness of the ingredients, and tomatoes only just started to have any real flavor in the Midwest. But I came across this eggplant caponata from Blue Kitchen . It’s essentially an Italian variation of ratatouille, but with briny capers and golden raisins to give it a little kick. The difference with this variation of caponata is the attention to detail. The trick? Treat everything as gently as possible. So, the eggplant cubes are cooked until browned on all sides and tender, but not until they turn to mush. Same deal with the tomatoes, which are just cooked quickly for two minutes. The result is a vibrant and colorful spread that’s great with bread, pita, or simply by itself. Ingredients serves 2 to 3 people 1/4 cup golden raisins 1 large eggplant, stem removed, and chopped into 1/2-inch cubes 1/4 cup plus 1 tablespoon of canola oil 1/2 cup chopped red onion 1 garlic clove, minced 1 cup diced and seeded tomatoes 2 teaspoons …
This Post was extracted from The Vegetarian Recipes
Go here to see the original and read more: Dinner Tonight: Eggplant Caponata
Tags: capers, clove, cup, Eggplant, heat, pepper, raisins, remaining, single, skillet, variation
From Recipes [Photograph: Caroline Russock] When it comes to fruits and vegetables at the peak of their season, it’s generally a good idea to take a less-is-more approach. Specifically with tomatoes, a salt sprinkle and olive oil drizzle are oftentimes all you really need. This Tomato Frittata from Amy Goldman ’s The Heirloom Tomato is a stripped-down version of a classic frittata recipe that incorporates fresh tomatoes and suspends them in the egg mixture so they retain their sweet, raw flavor and texture. Even though the frittata is seasoned with nothing more than salt, pepper, and a bit of garlic and onions, the final slices are packed with flavor. Frittatas are a wonderful summer meal, particularly when left to cool to room temperature and served with some mayonnaise or garlicky aïoli. Add a simple mixed greens salad (even better with a few fresh tomatoes thrown in), a chilled glass of wine, and a slice or two of crusty baguette—it really doesn’t get much better, fresher, or simpler. As always with our Cook the Book feature, we have five (5) copies of The Heirloom Tomato to…
This Post was extracted from Vegetarian Recipes Blog
See the original post here and read more: Cook the Book: Tomato Frittata
Tags: eggs, firmly-together, goldman, greens, pepper, recipes, result, skillet, summer
From Recipes When it comes down to it, my favorite food is pasta. And if you held a gun to my head, I’d probably say that carbonara is my favorite pasta. I love its creaminess-with-no-cream, the chewy, salty bits of bacon, the roundness of Parmesan, the bite of black pepper. So it’s not with any flippancy that I say that this recipe reminds me of carbonara, and in the best of possible ways. It’s creamy, bacony, and satisfying—yet it’s also a lot lighter and more fitting for summer. The creaminess comes from the starch in the corn, which is blended up with Parmesan and pine nuts to make a “pesto” of sorts that glossily coats the noodles. I found the recipe in Bon Appetit in a feature about ways to use up those staples of summer produce: corn, tomato, and zucchini. The corn is softened in the rendered fat from the bacon, then some of the corn is left unblended to give the pasta more texture. Slivered basil gives the whole dish that unmistakable fragrance of summer, and black pepper lends a hint of spiciness. Ingredients serves 4 4 slices thick bacon, cut into lardons 4 cups fresh corn kernels from about 6 ears 1 large clove garlic, minced salt and pepper to taste 1/2 cup grated Parmesan 1/3 cup pine…
This Post was extracted from New Vegetarian Recipes
See the original post here and read more: Dinner Tonight: Pasta with Bacon and Corn ‘Pesto’
Tags: black, corn, from-the-starch, pasta, pepper, recipe, recipes, result, until-the-sauce
From Recipes This unique, full flavored soup is another winning recipe from Susana Trilling’s Seasons of My Heart . Her Oaxacan recipes use humble and simple ingredients, yet create incredibly complex and refined dishes. The roasted poblanos add some heat to this soup, but also a gorgeous smokiness to every bite. Requesón, a delicate fresh cheese, calms the spiciness. A good ricotta can stand in for the requesón. For an extra little flourish, stuff some of the fresh crema into a little plastic baggie, cut off the very tip, then drizzle the soup with it in whatever design you’d like. It doesn’t actually improve the taste of the soup, but then again, the soup doesn’t need any help in that department. It’s luscious and delicately spiced thanks to the epazote, which is an herb you can find in most Mexican grocery stores. Ingredients serves 3 to 4 people 4 poblano chiles 1/2 tablespoon butter 1 medium white onion, thickly sliced 1/4 head garlic, cloves separated and skins removed salt and black pepper 2 sprigs epazote 2 cups chicken stock 3/4 cup milk 1 ounce requesón or ricotta 1/2 tablespoon fresh crema 2 corn tortillas canola oil Procedures Place the poblanos over an open flame, turning often, until blackened on all sides. Transfer to a plastic bag and let steam for 15 minutes. Then peel the skin off, remove the stems and seeds…
This Post was extracted from New Vegetarian Recipes
Read more from the original source: Dinner Tonight: Crema De Chile Poblano (Roasted Chile Poblano Soup)
Tags: drizzle, drizzled-on-top, epazote, garlic, pepper, recipes, reques, ricotta, Seasons, seconds-on-each, sprigs, Stores, strips, susana-trilling, tortillas
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…
This Post was extracted from New Vegetarian Recipes
Read more from the original source: Pizza Cups
Tags: cherry, dinner-guests, dough, green, guests, hilariously, loves-cupcakes, mozzarella, pepper, recipe, recipes, result, tomatoes
Have all y’all seen Jim Gaffigan’s bacon flavored stand up? Genius. As is any sort of pasta dinner that uses bacon…. A few nights ago I did the 4:00 fridge rummage, trying to cobble together a dinner that wouldn’t necessitate a trip to the store. Which I have to say is an idea for a reality show I would watch faithfully. Put 10 Moms in an average kitchen 6 days out from the last big shop and see what they come up with. The last person to order pizza wins. Bacon Pasta Toss Serves 6 1 pound short pasta 6 slices bacon 1 onion, roughly chopped 2 cloves garlic, minced 1 14.5 ounce can fire roasted diced tomatoes 10 basil leaves, stacked, rolled and sliced thinly freshly grated Parmesan cheese, about a quarter cup a few cranks of black pepper Boil the pasta according to package directions. Drain and reserve 1/2 cup pasta cooking liquid. Meanwhile fry the bacon over medium heat in a large heavy saucepan. Remove when crisp and drain on paper towels. Pour all but a couple tablespoons bacon grease out of the pan. Add the onion and the garlic and lower…
This Post was extracted from Frugal Feasts
See the original post here and read more: Bacon
Tags: bacon-flavored, cooking, cranks, drain-the-pasta, food and photos, lower-the-heat, onions, pasta, pepper, Quarter, saucepan, tomato
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