Prep Time: 5 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 pounds Raw Shrimp, Deveined, Shells On
■2 sticks Cold Unsalted Butter Cut Into Pieces
■1 teaspoon Kosher Salt
■4 cloves Garlic, Peeled
■¼ cups Fresh Parsley
■½ teaspoons Crushed Red Pepper
■1 whole Lemon, Juiced
Preparation Instructions
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
http://thepioneerwoman.com/cooking/2010/12/spicy-lemon-garlic-shrimp/
Monday, December 27, 2010
Tuesday, December 21, 2010
Fig-Prosciutto Pizza with Arugula
Prep Time: 1 Hour30 Minutes
Cook Time: 12 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■Pizza Crust
■1 teaspoon Active Dry Yeast
■4 cups All-purpose Flour
■1 teaspoon Kosher Salt
■⅓ cups Olive Oil
■FOR THE PIZZA:
■2 Tablespoons Olive Oil
■4 Tablespoons Fig Spread Or Jam
■Kosher Salt To Taste
■12 ounces, weight Fresh Mozzarella, Sliced Thin
■6 ounces, weight Thinly Sliced Prosciutto*
■1 bunch Washed And Rinsed Arugula
■Freshly Ground Pepper, to taste
■½ cups Shaved Parmesan
Preparation Instructions
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!
http://thepioneerwoman.com/cooking/2010/12/fig-prosciutto-pizza-with-arugula/
Cook Time: 12 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■Pizza Crust
■1 teaspoon Active Dry Yeast
■4 cups All-purpose Flour
■1 teaspoon Kosher Salt
■⅓ cups Olive Oil
■FOR THE PIZZA:
■2 Tablespoons Olive Oil
■4 Tablespoons Fig Spread Or Jam
■Kosher Salt To Taste
■12 ounces, weight Fresh Mozzarella, Sliced Thin
■6 ounces, weight Thinly Sliced Prosciutto*
■1 bunch Washed And Rinsed Arugula
■Freshly Ground Pepper, to taste
■½ cups Shaved Parmesan
Preparation Instructions
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!
http://thepioneerwoman.com/cooking/2010/12/fig-prosciutto-pizza-with-arugula/
Monday, December 20, 2010
Filet au Poivre
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 2
Ingredients
■2 whole Beef Fillets Or Other Good Steaks
■2 Tablespoons Butter
■Kosher Salt And Freshly Ground Pepper
■2 Tablespoons Dijon Mustard
■¼ cups Brandy
■2 Tablespoons (additional) Brandy
■½ cups Heavy Cream
■1 Tablespoon Good Peppercorns, Crushed
Preparation Instructions
Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.
Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.
Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.
Spoon sauce over steaks and serve.
Scrumptious!
http://thepioneerwoman.com/cooking/2010/12/filet-au-poivre/
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 2
Ingredients
■2 whole Beef Fillets Or Other Good Steaks
■2 Tablespoons Butter
■Kosher Salt And Freshly Ground Pepper
■2 Tablespoons Dijon Mustard
■¼ cups Brandy
■2 Tablespoons (additional) Brandy
■½ cups Heavy Cream
■1 Tablespoon Good Peppercorns, Crushed
Preparation Instructions
Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.
Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.
Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.
Spoon sauce over steaks and serve.
Scrumptious!
http://thepioneerwoman.com/cooking/2010/12/filet-au-poivre/
Thursday, December 16, 2010
Lia’s Dark Chocolate Truffles
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 36
Ingredients
■7 ounces, fluid Heavy Cream
■2 ounces, fluid Corn Syrup
■15 ounces, weight Dark Chocolate, Unmelted, Tempered, Chopped
■½ ounces, weight Soft Butter
■1-½ ounce, fluid Liqueur: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier
■2 pounds Dark Chocolate, Melted And Tempered, For Precoating And Dipping
Preparation Instructions
Combine cream and corn syrup and bring to a boil.
Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.
Whisk together, checking to see if all the chocolate is melted. If needed, place briefly over a warm water bath, but do not exceed 94 degrees.
Stir in soft butter. Then stream in the liqueur and mix until homogeneous.
Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm. Agitate/stir around the ganache with a spatula to break it up a bit.
Scoop truffles onto parchment paper and let sit until firm enough to handle.
Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.
If desired, roll in cocoa powder. Truffles should look beautifully imperfect!
http://thepioneerwoman.com/cooking/2010/12/lias-dark-chocolate-truffles/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 36
Ingredients
■7 ounces, fluid Heavy Cream
■2 ounces, fluid Corn Syrup
■15 ounces, weight Dark Chocolate, Unmelted, Tempered, Chopped
■½ ounces, weight Soft Butter
■1-½ ounce, fluid Liqueur: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier
■2 pounds Dark Chocolate, Melted And Tempered, For Precoating And Dipping
Preparation Instructions
Combine cream and corn syrup and bring to a boil.
Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.
Whisk together, checking to see if all the chocolate is melted. If needed, place briefly over a warm water bath, but do not exceed 94 degrees.
Stir in soft butter. Then stream in the liqueur and mix until homogeneous.
Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm. Agitate/stir around the ganache with a spatula to break it up a bit.
Scoop truffles onto parchment paper and let sit until firm enough to handle.
Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.
If desired, roll in cocoa powder. Truffles should look beautifully imperfect!
http://thepioneerwoman.com/cooking/2010/12/lias-dark-chocolate-truffles/
Tuesday, December 14, 2010
Chicken and Dumplings
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■½ cups All-purpose Flour
■1 whole Chicken, Cut Into Pieces (cut Up Fryer)
■Salt And Pepper
■½ cups Finely Diced Carrots
■½ cups Finely Diced Celery
■1 whole Medium Onion, Finely Diced
■½ teaspoons Ground Thyme
■¼ teaspoons Turmeric
■6 cups Low Sodium Chicken Broth
■½ cups Apple Cider
■½ cups Heavy Cream
■Dumplings:
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half
■2 Tablespoons Minced Fresh Parsley (optional)
■Salt As Needed
Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine
http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■½ cups All-purpose Flour
■1 whole Chicken, Cut Into Pieces (cut Up Fryer)
■Salt And Pepper
■½ cups Finely Diced Carrots
■½ cups Finely Diced Celery
■1 whole Medium Onion, Finely Diced
■½ teaspoons Ground Thyme
■¼ teaspoons Turmeric
■6 cups Low Sodium Chicken Broth
■½ cups Apple Cider
■½ cups Heavy Cream
■Dumplings:
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half
■2 Tablespoons Minced Fresh Parsley (optional)
■Salt As Needed
Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine
http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/
Monday, December 13, 2010
Quick & Easy Mulligatawny
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/
Thursday, December 9, 2010
Spinach Soup with Gruyere
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Olive Oil
■10 ounces, weight Spinach
■2 cloves Garlic, Finely Minced
■4 Tablespoons Butter
■½ whole Medium Onion
■¼ cups Flour
■5 cups Whole Milk
■2 teaspoons Kosher Salt
■½ teaspoons Cayenne Pepper (Optional)
■Freshly Ground Black Pepper
■4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)
Preparation Instructions
In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.
Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.
http://thepioneerwoman.com/cooking/2010/12/spinach-soup-with-gruyere/
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Olive Oil
■10 ounces, weight Spinach
■2 cloves Garlic, Finely Minced
■4 Tablespoons Butter
■½ whole Medium Onion
■¼ cups Flour
■5 cups Whole Milk
■2 teaspoons Kosher Salt
■½ teaspoons Cayenne Pepper (Optional)
■Freshly Ground Black Pepper
■4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)
Preparation Instructions
In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.
Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.
http://thepioneerwoman.com/cooking/2010/12/spinach-soup-with-gruyere/
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