1lb 6oz potatoes, peeled and quartered
4oz curly kale, chopped
1/2 cup scallions or spring onions, roughly chopped
1/4 cup scallions or spring onions, finely chopped
1 stick butter
salt and pepper
Cook the Colcannon Potatoes:
First boil the potatoes in salted water. While the potatoes are boiling I've got another pan with boiling water in it and I am going to blanch my curly kale for 60 seconds. Just drop the kale into the boiling water and after 60 seconds, drain.
Prepare the Curly Kale:
So, with the curly kale, I'm now going to put it into the food processor, add to that the roughly chopped scallions and blitz for about 10 seconds.
Mix the Irish Colcannon:
Put that into a bowl, like so. Now I need to check to see if the potatoes are cooked. Yes, nice and soft so these can now be drained. Add the butter to the hot potatoes, give it a stir, get the butter to coat the potatoes and then, mash. Give them a good mash to make them soft and creamy. Once the butter is mashed into the potatoes give it a good stir to make sure all the butter is melted and then I'm going to add the kale and scallion mixture back into the potatoes.
Friday, August 28, 2009
Cheesecake Bars
For crust:
3/4 stick unsalted butter, softened
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup blanched almonds, finely chopped
For filling:
3 (8-oz) packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 cup half-and-half
3 large eggs
Equipment:
a stand mixer fitted with paddle attachment
Make crust:
Preheat oven to 350ºF with rack in middle. Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil.
Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together.
Press onto bottom of baking pan with floured fingers.
Bake just until a shade darker and edges begin to pull away from pan, 20 to 30 minutes. Cool crust completely in pan.
Make filling and bake:
Reduce oven temperature to 325ºF.
Beat together cream cheese, sugar, and flour with cleaned beaters at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling into crust.
Bake in a hot water bath until set 1 1/2 inches from edge but center is still wobbly, 40 to 45 minutes. (Center will set as it cools.) Transfer pan to a rack and cool completely, about 2 hours.
Chill, uncovered, at least 2 hours.
Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles.
Cooks’ note: Cheesecake can be chilled (loosely covered once cold) up to 3 days.
3/4 stick unsalted butter, softened
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
1/2 cup blanched almonds, finely chopped
For filling:
3 (8-oz) packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/4 cup half-and-half
3 large eggs
Equipment:
a stand mixer fitted with paddle attachment
Make crust:
Preheat oven to 350ºF with rack in middle. Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil.
Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together.
Press onto bottom of baking pan with floured fingers.
Bake just until a shade darker and edges begin to pull away from pan, 20 to 30 minutes. Cool crust completely in pan.
Make filling and bake:
Reduce oven temperature to 325ºF.
Beat together cream cheese, sugar, and flour with cleaned beaters at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling into crust.
Bake in a hot water bath until set 1 1/2 inches from edge but center is still wobbly, 40 to 45 minutes. (Center will set as it cools.) Transfer pan to a rack and cool completely, about 2 hours.
Chill, uncovered, at least 2 hours.
Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles.
Cooks’ note: Cheesecake can be chilled (loosely covered once cold) up to 3 days.
Chili Chees Wontons
INGREDIENTS
24 wonton wrappers
Refrigerated butter-flavored spray
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat ricotta cheese
1 can (4 ounces) chopped green chilies, well drained
1 tablespoon minced chives
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tablespoons sliced ripe olives
DIRECTIONS
Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup.
Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden.
In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups.
Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm.
Yield: 2 dozen.
24 wonton wrappers
Refrigerated butter-flavored spray
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat ricotta cheese
1 can (4 ounces) chopped green chilies, well drained
1 tablespoon minced chives
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tablespoons sliced ripe olives
DIRECTIONS
Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup.
Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden.
In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups.
Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm.
Yield: 2 dozen.
Friday, August 21, 2009
No-Bake Peanut Butter Oatmeal Bars
Makes 2 dozen
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted 1 1/2 ounces milk chocolate, melted
Directions
1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
Fast, easy and my husband loves them!!!
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners' sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted 1 1/2 ounces milk chocolate, melted
Directions
1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
Fast, easy and my husband loves them!!!
Spicy Cilantro Pesto
makes about 1 cup
2 cups fresh cilantro, chopped
2-4 garlic, peeled
1/2-1 tsp. sea salt
1/4 cup pepitas (pumpkin seeds)
dash or two of hot or mild chili powder
1/4- 1/2 cup olive oil
Place cilantro in food processor or blender. Pulse till well chopped. Add garlic, sea salt, pepitas and chili powder. Chop well.
Using attachment for adding liquids drop by drop and, while running, add olive oil to form a thick paste. Scoop paste into pint jars and store in fridge or freezer.
Okay - my garden has gone nuts and I'm just trying to save all the summer goodness! Give it a try - you will love it!
2 cups fresh cilantro, chopped
2-4 garlic, peeled
1/2-1 tsp. sea salt
1/4 cup pepitas (pumpkin seeds)
dash or two of hot or mild chili powder
1/4- 1/2 cup olive oil
Place cilantro in food processor or blender. Pulse till well chopped. Add garlic, sea salt, pepitas and chili powder. Chop well.
Using attachment for adding liquids drop by drop and, while running, add olive oil to form a thick paste. Scoop paste into pint jars and store in fridge or freezer.
Okay - my garden has gone nuts and I'm just trying to save all the summer goodness! Give it a try - you will love it!
Mint Pesto (or What the heck do I do with all this MINT!
Mint Pesto
(makes enough to sauce 1 lb of pasta)
2 cups firmly packed Mint
1/3 cup Cashews, salted
2 Tbsp Ginger, minced
2 cloves Garlic, mashed
1/4 – 1/2 cup Olive Oil (use the good stuff)
Salt & Pepper
Blend ingredients in a food processor, drizzling the oil as the blade is running. When texture is how you like it, stop drizzling. For the mint pesto, combine with a spoonful of yogurt or sour cream before serving, for added creaminess. Toss with pasta and serve with extra parmesan for sprinkling.
(makes enough to sauce 1 lb of pasta)
2 cups firmly packed Mint
1/3 cup Cashews, salted
2 Tbsp Ginger, minced
2 cloves Garlic, mashed
1/4 – 1/2 cup Olive Oil (use the good stuff)
Salt & Pepper
Blend ingredients in a food processor, drizzling the oil as the blade is running. When texture is how you like it, stop drizzling. For the mint pesto, combine with a spoonful of yogurt or sour cream before serving, for added creaminess. Toss with pasta and serve with extra parmesan for sprinkling.
Cuban Style Pork Shoulder
Total time: 20 minutes, plus cooking time (4 hours on high; 8 hours on low)
Servings: 8
Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.
9 cloves garlic, chopped
2 tablespoons salt
4 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons ground chile pepper
2 dried bay leaves, finely crumbled
1 tablespoon grated orange zest
2 tablespoons vinegar
2 tablespoons fresh orange juice
2 tablespoons lime juice
5 pounds pork shoulder, bone and skin removed and cut into 2-inch cubes
3 onions
1/3 cup vegetable or chicken broth
1. In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.
2. Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
3. Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.
I served as suggested above - I also used the leftovers as a great soft shell taco! YUM!
Servings: 8
Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.
9 cloves garlic, chopped
2 tablespoons salt
4 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons ground chile pepper
2 dried bay leaves, finely crumbled
1 tablespoon grated orange zest
2 tablespoons vinegar
2 tablespoons fresh orange juice
2 tablespoons lime juice
5 pounds pork shoulder, bone and skin removed and cut into 2-inch cubes
3 onions
1/3 cup vegetable or chicken broth
1. In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.
2. Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
3. Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.
I served as suggested above - I also used the leftovers as a great soft shell taco! YUM!
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