Now this would have been the recipe to break out the pasta maker. It was delicious, but could have been even more so with freshly made pasta. Maybe we’ll make it again this week, and post about the results.
We added thyme and hazelnuts to the original recipe, and used baby portobello mushrooms instead of Porcini (for affordability reasons and the fact our store didn’t have porcini… it’s not like we even had a choice). I’m sure any mix of mushrooms would suffice for this dish – which is true proof that pasta doesn’t need to be slathered in sauce to be good.
Baby Portobello Fettuccine
Makes 4 servings.
Recipe inspired by 101cookbooks.
1/4 cup extra-virgin olive oil
2-3 fresh porcini mushrooms, chopped (1-2 cups)
fine grain sea salt
5 cloves garlic, chopped
1 pound fresh egg fettuccine noodles
scant 1/2 teaspoon black pepper, freshly ground
1/4 cup parmesan cheese, grated
zest of one lemon
1 teaspoon fresh thyme, chopped
1/4 cup chopped hazelnuts
Bring a large pot of water to a boil.
In the meantime, heat 2 tablespoons of the olive oil in your largest skillet over high heat. Add the mushrooms and a big pinch of salt. Saute the mushrooms until they release their liquid and begin to brown. Now stir in the garlic and 1/2 of the thyme and cook for another 30 seconds or so. Remove from heat and set the skillet aside.
Salt the pot of water generously and cook the fettuccine noodles according to package instructions. Drain. Transfer the noodles to the skillet with mushrooms, and stir in the black pepper, cheese, lemon zest, hazelnuts and the remaining 2 tablespoons of olive oil and thyme. Sprinkle with cheese and enjoy!
You know the cookies that are just the right size, and just the right sweetness? The kind that ‘mysteriously’ disappear from the counter?
These are those cookies.
There were 4 left when I took this picture. I had also made a batch of my pumpkin chocolate chip cookies (can you say, sugar craving?) which as good as they are, didn’t disappear as quickly.
I came back later and there was one peanut butter cookie missing – it had been mysteriously swapped for a pumpkin cookie. A few hours later, another switch had occurred (might I add that the cookies were still aligned in a perfect row). Before I knew it, there were three pumpkin cookies in this arrangement and only one peanut butter bite left. Hmmm. Supernatural forces maybe? Ghosts of peanut-butter-loving pasts?
I never waited to find out, because I ate the last one before some(thing) else did.
Peanut Butter Chocolate Chip Cookies
Makes: Not enough (approx. 4 dozen).
Recipe from the Magnolia Bakery Cookbook (someone buy this for me? please?)
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter or margarine, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk or soymilk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (if you happen to get so excited about these cookies that you forget this step *cough*likeme*cough* not all is lost. actually, nothing is lost at all), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
We found these pre-made phyllo cups at the store a few weeks ago, and kept forgetting to use them. They were flavored, in spinach and sundried tomato, perfect for this recipe. Quite tasty, and cute to boot! We only used half the cups… any ideas for what could fill them next?
Greek Spinach Salad in Mini Phyllo Cups
Makes 2-4 servings.
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1/2 small yellow onion, chopped
1/4 cup sun-dried tomatoes in oil, drained, 4 to 5 pieces, chopped
1/2 bag fresh spinach, coarsely chopped
1/2 cup feta cheese, crumbled
Mini Phyllo Cups, for serving
Heat oil in skillet over medium high heat. Add onions and season with salt and pepper. Saute 3 minutes or until onions begin to brown, then add garlic and cook until fragrant. Add the sun-dried tomatoes and spinach and cook another 3 minutes, until spinach is wilted. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with spoonfuls of spinach mixture. Pop and enjoy!
This was a good one. Crispy coconut shrimp with a creamy peanut dipping sauce, perched next to a fresh and flavorful salad with baby spinach, avocado, and orange.
Yup. We’ll be making this meal again.
Except… we’d use Taylor’s peanut sauce recipe. Alton’s had far too much peanut butter and almost tasted more like my pie filling than a spicy dipping sauce. But even that didn’t stop these shrimp from shining. Delicious, and for such a “pseudo-gourmet” meal, was actually quite easy.
Makes 4-6 servings. Recipe from Alton Brown.
24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Taylor’s Kick Butt Peanut Sauce
Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
Asian Spinach Salad with Orange and Avocado
Makes 4 servings. Recipe from Bon Appetit.
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.