viernes, 23 de diciembre de 2016

{Paté de lentejas by Juliana López May}

Porciones: 6 personas
Tiempo de preparación: 60 minutos

 En el mercado

500 g. de lentejas
Jugo de 1 limón
1 diente de ajo
Aceite de oliva
Perejil picado
Cilantro picado
Sal y pimienta
1 pote de yogur natural colado (para esto, dejarlo colgado dentro de un paño durante 4 horas)
Hojas de perejil
Ralladura de limón

En la cocina

1) Cocinar las lentejas y dejarlas pasarse un poco.
2) Procesarlas con el jugo de limón, el ajo, el perejil picado y el cilantro.
3) Colocar por arriba el yogur colado, la ralladura de limón, las hojas de perejil, el aceite de oliva, la sal y la pimienta.
4) Mezclar todo y servir.


{Basic tomato sauce}

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes


1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional


1) In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes.
2) Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick.
3) Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
4) Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
5) If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.


{Holiday Hot Cake With Eggnog Cream}

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for.

Serves: 6-8


150 g. plain flour
300 g. light brown muscovado sugar
1 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons mixed spice
125 ml. full fat milk
60 ml. vegetable oil
1 large egg
6 teaspoons butter
500 ml. boiling water
350 ml. double cream
125 ml. advocaat


Preheat oven to 220°C/gas mark 7/425ºF and place a baking sheet on the shelf. Put water on to boil.
Mix together the flour, 100g / ½ cup of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil and egg.
Put into a greased, round baking dish (23cm diameter x 6cm deep / 9 inch round x 2¼ inches deep).
In another bowl, mix together the remaining 200g / 1 cup of sugar with the remaining teaspoons each of mixed spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture. Trust me.
Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish.
Put the cream and advocaat into a bowl. Using an electric whisk, whip until thick but still soft. Serve with the Holiday Hotcake.

martes, 20 de diciembre de 2016

{Appetizers by Food Network}

Baby Bloomin’ Onions

Baked Mac-and-Cheese Bites

Quick Potato and Carrot Latkes

Crispy Potato Cake

{Carrot Cookies with Orange Buttercream Icing}

Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield:30 cookies


- Orange Buttercream Frosting:

2 cups powdered sugar
1 cup unsalted butter, softened
2 teaspoons orange zest or the zest of 1 large orange
1/2 teaspoon vanilla extract

- Carrot Cookies:

1 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup carrot baby food
2 teaspoons orange zest or the zest of 1 large orange
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Orange Buttercream Icing, recipe follows

Cook's Note: Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.


- For the buttercream frosting

Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.

- For the carrot cookies

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream frosting while still warm.

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{Vegetable Tarte Tatin}

Total Time: 1 hr 50 min
Prep: 40 min
Cook: 1 hr 10 min
Yield:8 servings
Level: Intermediate


2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
1 small onion, cut into 1/2-inch-thick rounds
4 cloves garlic, halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup sugar
1 tablespoon white wine vinegar
1 tablespoon small fresh sage leaves
1 tablespoon fresh oregano leaves
6 ounces mozzarella, grated (about 1 cup)
1 8 .5-ounce sheet frozen puff pastry, thawed
All-purpose flour, for dusting


Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.
Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.
Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.
Photograph by Anna Williams
Recipe courtesy of Food Network Magazine

Read more at:

{Carrot cookies}

Tiempo total: 45 m
Tiempo de preparación: 30 m
Tiempo de cocción: 15 m
Porciones: 2 y 1/2 docena
Nivel: fácil

En el mercado

3/4 taza de harina común
1/2 cucharadita de té de polvo de hornear
1/2 cucharadita de té de sal
1 cucharadita de té de ralladura de cáscara de naranja
1/2 cucharadita de té de de canela molida
1/3 taza de aceite vegetal
1 huevo grande
1/3 taza de azúcar
1/3 taza de zanahorias cocidas y pisadas como puré
1/4 taza de pasas de uva

In the kitchen

1) Precalentar el horno en 350 grados.
2) Engrasar ligeramente en una fuente de horno.
3) En un bowl, batir la harina, el polvo de hornear, la sal, la ralladura de cáscara de naranja y la canela.
4) Mezclar el aceite, el huevo y el azúcar y agregar el puré de zanahorias y las pasas de uva.
5) Combinar los ingredientes húmedos con los secos.
6) Colocar cucharaditas de té al ras de la masa, en la fuente de horno.
7) Cocinar de 12 a 15 minutos o hasta que estén doradas.

{Spiced and Fried Haddock With Broccoli Puree}

This recipe could hardly be easier, and requires no complication, nor any effort to keep it simple. Good fish, lightly dredged in spiced flour then flash-fried, is an old-fashioned pleasure, and one to be savoured. Here I use gluten-free flour in preference to regular plain flour to coat the fish. I had wanted the slight grittiness of rice flour, but had none in the house, and gluten-free flour (which I did have) contains rice flour and worked fabulously. Obviously, you can use plain flour if you wish. And while the verdiglorious accompaniment may look like old-time mushy peas, it is, in fact, broccoli, blitzed with a stick blender. I use frozen broccoli simply because I find that, cooked in this way, the taste is – counterintuitively – fresher and needs no more added to it than a little salt and pepper to taste, along with the mildest, yet emphatically creamy, hit of coconut. If you cringe at the idea of coconuttiness, however delicate, then use butter or a really good extra-virgin olive oil instead.

Serves: 2

In the market

- For the broccoli puree

500 g. frozen broccoli florets
2 tablespoons cold-pressed coconut oil (or butter or extra-virgin olive oil)
salt (to taste)
pepper (to taste)

- For the spiced haddock

3 tablespoons gluten-free or plain flour
1 teaspoon ground ginger
1 teaspoon paprika (pimentón)
1 teaspoon fine sea salt
2 haddock fillets (skin on, approx. 350g/12oz total) (abadejo)
1 tablespoon sunflower oil
½ lemons (cut into wedges)

In the kitchen

Put a pan of water on for the broccoli, and when it comes to the boil, salt to taste and cook the frozen broccoli florets (unthawed) for 10 minutes from the time the water comes back to the boil, or until it’s tender enough to be puréed. Drain and return to the pan, along with 1 tablespoonful of cold-pressed coconut oil, and set about it with your stick blender, adding salt and pepper and a further tablespoon of oil to taste. Put the lid on and leave while you fry the fish, which is the work of moments.
Get out a plate in which the fish fillets can lie flat, and in it mix the flour, spices and salt, then dredge the fish on both sides, so that the fillets are well coated. Place a cast-iron pan or a heavy-based, non-stick frying pan – into which the fillets will fit neatly – on the stovetop or hob. In the case of the cast-iron pan, heat it before adding the sunflower oil; if using a non-stick frying pan, add the oil first.
When the oil is hot, put both fillets in the pan, skin-side down, and cook for 3 minutes. Turn them over and cook for another 1½ minutes, or until the fish is just cooked through. These timings are based on fillets that are – as you can see – square-ish and quite thick. If yours are thinner, 2 minutes skin-side down, followed by 1 minute on the other side, should do it.
Once the fish is cooked, transfer to a plate lined with kitchen roll while you dollop the broccoli purée onto 2 dinner plates. Add the haddock fillets, crisp-skin-side-up, and eat with calm relish, and possibly a spritz of lemon.

{Yellow spaghetti}

Yellow Spaghetti

Although this recipe does not itself issue from Italy, the inspiration is entirely Italian. One of my favourite things to eat is a risotto Milanese, sometimes called "risotto giallo" - or yellow risotto - and it occurred to me that pasta cooked similarly, or at least cooked to taste similar, would be perfect, and very easy.

So here it is: spaghetti in an eggy, saffron-tinted, lightly cheesed and creamy sauce: it is a bowlful of golden heaven.

Serves: 2

At the market

¼ teaspoon saffron strands (hebras de azafrán)
3 tablespoons marsala
200 grams spaghetti
salt (to taste)
2 large eggs
4 tablespoons grated parmesan (plus more to serve)
2 tablespoons double cream
salt to taste
pepper to taste
1 tablespoon soft unsalted butter

In the kitchen

Put plentiful water on for the pasta and at the same time put the saffron and Marsala into the littlest saucepan you have - such as one you'd melt butter in - and when the Marsala starts bubbling, take it off the heat and leave to steep.
When the pasta water comes to the boil, salt generously, then add the spaghetti and cook according to packet instructions, though start testing 2 minutes early. You want to make sure it's al dente, as it will swell a little in the sauce later.
While the spaghetti is cooking, get on with the creamy sauce, by whisking together the eggs, cheese and cream in a small bowl, adding a sprinkling of salt and a grinding of pepper.
Just before draining the spaghetti, remove a cupful of the starchy cooking liquid, then return the loosely drained pasta to its pan along with the butter and toss it over a low heat. Add 2 tablespoons of the pasta-cooking liquid to the saffron and Marsala in the little pan before pouring it over the pasta. Toss straightaway, working the sauce through the spaghetti, and watch the pale yellow of the spaghetti strands take on the deeper tint of the saffron; then remove the pan from the heat.
Now throw the egg, cheese and cream mixture over the pasta, and toss to combine gently but thoroughly, before checking for seasoning and dividing between 2 warmed bowls or plates. Serve with more grated Parmesan on the side.

{Courgette and chick pea filo pie}

Courgette and Chick Pea Filo Pie

I can't claim this as an Iranian creation, but I certainly had the tastes and fragrances of some Iranian dishes in mind.

Serves: 6-8

In the market

½ teaspoon cumin
1 small onion (finely diced)
2 tablespoons olive oil
½ teaspoon turmeric (cúrcuma)
1 teaspoon ground coriander
3 plump courgettes (zucchini grandes)
125 g. basmati rice
500 ml. vegetable stock
2 x 400 g. tins chickpeas (drained)
100 g. melted butter
200 g. filo pastry

In the kitchen

Preheat the oven to 200ºC/gas mark 6/400ºF and put in a baking sheet.
Gently fry the cumin seeds and onion in the olive oil until the onion's soft. Add the turmeric and coriander. Dice the courgettes (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the courgettes becoming watery. When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil.
Add the stock 100ml / ½ cup at a time, stirring while you do so. When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chick peas and check the seasoning.
Brush the insides of a 22cm / 9 inch springform tin with some of the melted butter. Line the bottom and sides of the tin with 3/4 of the filo, buttering each piece as you layer. Leave a little filo overlapping the sides, and keep 3-4 layers for the top. Carefully put in your slightly cooled filling, and then fold in the overlaps. Butter the last layers of filo and scrunch on top of the pie as a covering.
Brush with a final coat of butter, and put in the oven for about 20 minutes, or until the filo is golden and the middle hot. Check this by inserting a slim, sharp-bladed knife (or cake-tester). If, when you remove it, it feels hot when you press it against your wrist, the pie's ready.

{Scallops with Thai scented pea puree}

Scallops With Thai Scented Pea Puree

I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavour of coriander and chilli and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.

Serves: 2

In the market

500 g. frozen petits pois
1 tablespoon green thai curry paste
75 g. creme fraiche
Sea salt flakes (to taste)
2 teaspoons groundnut oil (or other flavourless oil)
2 teaspoons butter
6 large scallops (preferably diver caught) (or 10-12 small ones)
juice of 1 lime
2 tablespoons chopped fresh coriander (or Thai basil)

In the kitchen

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.
Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.
Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.
Dish up the pea purée alongside the scallops, and sprinkle with the chopped coriander or thai basil. Serve with another wedge of lime, if you feel like it.


{Parmesan shortbreads}

Parmesan Shortbreads

Makes: 35-40 shortbreads

This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.

Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.

In the market

150 g. plain flour
75 g. grated parmesan
100 g. soft unsalted butter
1 large egg yolk

In the kitchen

1) Mix all the ingredients together, using bowl and spoon, electric mixer or food processor as wished, until a golden dough begins to form a clump.
2) Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
3) Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3 cm (1¼ inches) in diameter.
4) Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
5) Preheat the oven to 180° C (350º F) while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1 cm (½ inch) thick.
6) Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges.
7) Remove from the oven, then leave to cool (if you can) before eating.

{Apple Latkes}

Recipe courtesy of Nigella Lawson

Total Time: 35 min
Prep: 20 min
Cook: 15 min
Yield:20 latkes


1 large egg
1/3 cup plain Greek yogurt plus 1/3 cup low-fat milk, or 2/3 cup natural plain yogurt
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 tablespoons superfine sugar
2 apples (1/2 pound), to make
1 cup grated apples Vegetable oil, for frying
Maple syrup (or confectioners' sugar and ground cinnamon), for serving


Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine.
Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.

Recipe courtesy of Nigella Lawson for Food Network MagazineAdvertisement

{Breakfast cookies}

Recipe courtesy of Ellie Krieger

Total Time: 32 min
Prep: 20 min
Cook: 12 min
Yield:12 cookies, serving size 1 cookie
Level: Easy

Ellie Krieger bakes healthful and delicious cookies for breakfast.


3/4 cup whole-wheat pastry flour
1/2 cup harina común
1/2 cucharada de té de bicarbonato de sodio
1 cucharada de té de canela en polvo
1/2 cucharada de té de nuez moscada en polvo
1/4 cucharada de té de sal
2 cucharadas de unsalted butter
1/4 cup aceite de canola
1/4 cup azúcar morena
3 cucharadas de azúcar granulada
1 huevo
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Watch how to make this recipe.
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
2007 Ellie Krieger, All Rights Reserved

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lunes, 19 de diciembre de 2016

{Cheddar Bread}

Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713.


4 tablespoons unsalted butter, melted and cooled, plus more for pan
2 1/2 cups unbleached all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
7 ounces sharp cheddar cheese, grated
2 large eggs, room temperature
1 cup buttermilk, room temperature


1) Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
2) Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside.
3) In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine.
4) Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese.
5) Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.

{Twice Baked Potato Casserole}

Total Time: 2 hr
Prep: 10 min
Inactive: 10 min
Cook: 1 hr 40 min
Yield:16 servings

Bacon, cheese and green onions make Ree's Baked Potato Casserole a big hit.


1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper


Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then crumble.
Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Recipe courtesy of Ree Drummond

{Baked Eggnog French Toast}

Use leftover eggnog for an epic breakfast

Congratulations! You’ve mastered homemade eggnog. (Delightful, right?) Now, if you happen to have any leftovers, we’ve got the recipe for you: eggnog French toast. Eggnog is basically a richer, more flavorful version of the egg custard used to make the breakfast classic, so it’s a total no-brainer. (Note: Store-bought nog works just fine, too.)



2 tablespoons unsalted butter, at room temperature
1 large loaf crusty Italian bread
1¾ cups eggnog
3 eggs
1½ teaspoons cinnamon
½ teaspoon nutmeg
Pinch of cloves
1 teaspoon pure vanilla extract
Confectioners’ sugar, for serving
Maple syrup, for serving


1. Preheat the oven to 350°F. Generously grease a 9-by-13-inch casserole dish with the room-temperature butter.

2. Slice the loaf of bread into ½-inch-thick slices and then arrange the slices in the prepared baking dish.

3. In a large bowl, whisk the eggnog with the eggs, cinnamon, nutmeg, cloves and vanilla extract to combine.

4. Slowly pour the custard over the bread, taking care to pour in between the slices as well to fully coat the bread. (If you find large spots uncovered, carefully drain any excess custard out of the dish and try a second time.)

5. Bake until the top is golden and crisp, 25 to 30 minutes. Let the French toast cool slightly and then finish with a sprinkling of confectioners' sugar. Serve warm with maple syrup.

{Triple Chocolate Cookies}

Total Time: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield:about 3 dozen cookies


6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips


1) Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

lunes, 12 de diciembre de 2016

{Croquetas de zucchini}


240 grs de zucchini
3 cdas de eneldo fresco
2 cdas de perejil fresco
60 grs de queso emental rallado o queso blanco latino.
Vigila el punto de sal en cualquier caso
30 grs de cebolla rallada o cortada en cuadritos muy pequeños
2 huevos
75 grs de harina de trigo


Pelamos y rallamos el calabacín y lo salamos, dejándolo escurrir por media hora en un colador. Pasado ese tiempo aplastamos el calabacín para terminar de sacarle toda el agua y si es preciso pásale un trozo de papel absorbente. Lo ponemos en un bol y le añadimos la harina tamizada, el queso, el eneldo, el perejil, la cebolla y los huevos. Mezclamos todo muy bien con una cuchara y rectificamos el punto de sal.

Para cocinarlas ponemos un sartén antiadherente con muy poco aceite, yo tengo la costumbre de usar muy poco aceite en la cocina…si te gusta y prefieres freírlas, lo dejo a tu elección. Dejamos calentar el aceite y vamos colocando raciones con la medida de una cuchara sopera.

Dejamos cocinar por cada lado a fuego medio y hasta que veáis que cada lado y ya está doradito, hacemos los mimo con toda la mezcla y  servimos caliente. Si las freistes, colócalas en papel absorbente previamente.

{Pizza Pot Pie}

Pizza Pot Pie

Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheese.

Total Time: 2 hr 15 min
Prep: 20 min
Inactive: 1 hr
Cook: 55 min
Yield:4 servings


8 ounces store-bought pizza dough
2 tablespoons olive oil
3 cloves garlic, roughly chopped
1 green bell pepper, roughly chopped
1 small yellow onion, roughly chopped
1 pound sweet Italian sausage, casings removed
One 24-ounce jar marinara sauce
1/2 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
12 ounces sliced Havarti


Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.
Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.
Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.
Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.
Special equipment: a 1-quart (6-inch ramekin)