Wednesday, December 30, 2009
Tuesday, December 29, 2009
Sunday, December 27, 2009
|1 1/2||cups ricotta cheese|
|1/2||cup (1 stick) unsalted butter, melted and cooled slightly|
|Grated rind of 2 lemons|
2. In a small bowl, whisk the flour, sugar, salt, and lemon rind. Stir the flour mixture into the ricotta mixture just until blended; the batter will be thick.
3. In an electric mixer, beat the egg whites until they form stiff peaks. Gently fold the whites into the batter. (It's better to leave some white streaks rather than overmix the batter.)
4. Heat a stove-top griddle or large nonstick skillet over medium heat. Ladle the batter onto the hot pan to form 4-inch rounds. Cook until the bottoms are golden. Turn and cook again until the bottoms are golden.
Adapted from the Four Seasons Hotel Boston
Saturday, December 26, 2009
Saturday Afternoon Pasta
4 sprigs fresh basil, leaves and stalks separated
1 tablespoon olive oil, plus more for sprinkling
1 red onion, finely chopped
1 fresh red chili pepper, seeded and finely chopped
1 teaspoon ground cinnamon
2 cans (16 ounces each) imported plum tomatoes
2 cans (7- to 8-ounces each) tuna in olive oil, drained and flaked
Salt and pepper, to taste
1 pound rigatoni or penne
Grated rind and juice of 1 lemon, or more to taste
1/4 cup grated Parmesan
1. Chop the basil stalks. Tear the leaves roughly.
2. In a large skillet, heat the 1 tablespoon olive oil. Cook the onion, chili pepper, cinnamon, and basil stalks on medium-low heat, stirring often, for 5 minutes or until the onion softens.
3. Turn up the heat, add the tomatoes, tuna, and salt. Break the tomatoes with the back of a spoon, Bring to a boil and simmer for 20 minutes.
4. In a large pot of salted water, cook the rigatoni or penne according to package directions. Dip a heatproof measuring cup into the water and remove 1/2 cup. When the pasta is tender but still has some bite, drain the pasta into a colander.
5. Tip the pasta into the tomato mixture. Add the basil leaves, a sprinkle of oil, the lemon rind and juice, and 2 tablespoons of the pasta cooking water. Toss gently. Add more water, salt, pepper, or lemon juice, if you like. Sprinkle with Parmesan. Adapted from "Cook with Jamie"
Thursday, December 24, 2009
Tuesday, December 22, 2009
Irish Coffee Hot Chocolate: This one is great served with whipped cream. Use only 2 cups milk and add 1/2 cup strong coffee. Put 2 Tbs. whiskey (more or less to taste) in the blender with the chocolate.
Hot Chocolate with Ginger & Cinnamon: Ginger gives this drink a nice bite. To make, add 3/4 tsp. ground cinnamon and 1/2 tsp. ground ginger to the milk before heating.
Mint Hot Chocolate: Fresh mint gives a clean, fresh taste. Add 6 to 8 mint leaves to the heated milk and let steep for 10 min. Reheat the milk and strain out the mint. Blend with 3-1/2 oz. chopped chocolate. Garnish each cup with a mint leaf.
Hot Chocolate with Cardamom: Add 1/4 tsp. ground cardamom to the milk before heating.
Saturday, December 19, 2009
Oh the weather outside is frightful,
But the fire is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!
Friday, December 18, 2009
Sunday, December 13, 2009
Friday, December 11, 2009
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Portland, OR 97203
Toll Free: 800.557.MOON (6666)
Seattle, WA 98122
Telephone: 1-800-888-8742 - FAX: 1-203-775-9369
Monday, December 7, 2009
Coal Pot Restaurant