Spaetzle Recipe : Tyler Florence : Recipes : Food Network

http://www.foodnetwork.com/recipes/tyler-florence/spaetzle-recipe/index.html

meyer lemon and fresh cranberry scones | smitten kitchen

Scone crazy.
http://smittenkitchen.com/blog/2008/11/meyer-lemon-and-fresh-cranberry-scones/


Amy Reynolds, Ed.D.
CFN 201
Sent from my iPad

Meat Loaf Recipe - Comfort Style

Ingredients

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon ketchup
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• Tomato Rice Soup -Campbell's

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and ketchup. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the 1/2 the souo evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Mid way though cooking, remove drippings from pan and add remaining soup and equal amount of water. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Flatbread

Recipe for flatbread:


Roll out one pizza dough into a square

Spread fig jam around edges

Drizzle with olive oil

Top with slices of prosciutto

Layer goat cheese (or provolone or feta) on top

Drizzle more EVOO and honey

Bake 15 minutes at 500

Courtsey of Joe Zaza

Sesame-Coated Chicken with Broccoli

Recipe from Food and Wine

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
Salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup sesame seeds, preferably unhulled
1/4 cup vegetable oil
2 tablespoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon crushed red pepper
1 1/2 cups low-sodium chicken broth
1 pound broccoli, stems peeled and cut into 1/4 inch thick rounds, tops cut into florets
3 tablespoons oyster sauce
1/2 teaspoon Asian sesame oil
Steamed rice, for serving

1. Preheat the oven to 350°. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat, then coat the chicken with the sesame seeds.
2. In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Turn the chicken and cook until browned on the second side, about 2 minutes. With tongs, transfer the chicken to a rimmed baking sheet and put it in the oven while you finish the dish.
3. In the oil remaining in the skillet, cook the ginger, garlic and crushed red pepper over moderately high heat until fragrant, about 2 minutes. Add the chicken broth and boil over high heat until reduced by half, about 4 minutes. Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce, season with salt and remove from the heat. Gently stir in the chicken and sesame oil and serve with steamed rice.

Amy
Sent from my iPhone

Pizza Dough Recipe : Bobby Flay

http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html

Bobby swears by this recipe

Best Chocolate Chip Cookies - Ever!

Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons fine sea salt
2 sticks (1 cup) unsalted, soft
1 1/2 cups packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)

Directions
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

1. Whisk together flour, baking soda, and salt in a small bowl.
2. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
3. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute.
4. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
5. Scoop batter for each cookie onto parchment paper on tray, leaving room to spread while baking. Form remaining cookies on additional sheets of parchment.
6. Bake, 1 sheet at a time, until golden, about 13 minutes.

Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Thai Chicken Kabob Marinade

Minced Basil
Minced Garlic
Pineapple Juice
Soy Sauce
Peanut Butter
Chopped Scallions
Dash of Sesame oil
Teaspoon Veg Oil/ Olive oil

Sriracha sauce to taste

Lidia's Maccheroni with Zucchini

Adapted from Lidia's Italy: Maccheroni with sliced zucchini, eggs, and saffron:

¼ teaspoon saffron threads, toasted
2 teaspoons kosher salt
5 small zucchini, (about 1 1/2 pounds)
or 1 pound zucchini, and 24 fresh zucchini flowers
¼ cup extra-virgin olive oil
1 cup onion, chopped
3 cups hot water
1 cup scallions , finely chopped
2 tablespoons fresh Italian parsley, chopped
2 large egg yolks, for cooking and finishing the pasta
1 pound Homemade Maccheroni alla Chitarra, (See Recipe)
1 cup Pecorino cheese, freshly grated, plus more for passing

To toast the saffron threads: Carefully drop the saffron strands into a metal spoon. Hold the spoon over a low open flame for just a few seconds, toasting the threads very gently-the perfume will tell you it's working! Before they overheat, spill the threads out of the spoon into a bowl for steeping or grinding, as called for in the recipe.

Put the toasted saffron threads in a small dish with 2 tablespoons of hot water, and let them steep.

To cook the maccheroni: heat a large pot of well-salted water (6 quarts or more) to the boil.

Trim the zucchini, slice them lengthwise into thin strips, then cut the strips into thin 2-inch-long matchsticks. If you have zucchini flowers, trim off any remnants of stem, pull out the inside filaments (the flower's stigmas), and chop the flowers into fine shreds.

Pour the olive oil into the big skillet, turn on medium-high heat, and stir in the chopped onion. Cook the onion for a few minutes, stirring occasionally, until wilting and translucent but not browning. Ladle in 1/2 cup or so of the hot water or stock, and cook the onion in the bubbling liquid for a few minutes more, to soften.

Before the liquid evaporates, scatter the zucchini matchsticks (and, if using, the shredded zucchini flowers) into the skillet, and stir them in with the onion, then add the chopped scallions and salt. Cook over high heat, stirring, as the zucchini releases more juices. Let boil and reduce for a couple of minutes-again, don't let the pan get dry-then ladle in another 2 cups hot water, stir well, and mix in the saffron threads and saffron-infused water, and the chopped parsley. Bring the sauce to a boil, let it reduce for a couple of minutes to tossing consistency, then lower the heat to keep it barely simmering while you cook the maccheroni alla chitarra.

For cooking and finishing the pasta: With the pasta water at a rolling boil, shake excess flour off the fresh maccheroni, and drop the strands into the pot, stirring and separating the strands. Return the water to a full boil, and cook the pasta for 4 to 5 minutes, stirring occasionally, just until al dente.

Meanwhile, beat the egg yolks in a mixing bowl with a small wire whisk, and gradually whisk in the last 1/2 cup of hot water, to thin and temper the yolks.

When the pasta is cooked, lift out the maccheroni, drain briefly, and drop them into the skillet. With tongs, quickly toss the pasta in the simmering zucchini until the sauce is well distributed among the maccheroni strands.

Turn off the heat, and immediately pour the tempered egg yolks in a thin stream all over the maccheroni. Keep tossing and tumbling the pasta, to amalgamate the yolks in the sauce and cook them in the residual heat.

Next, sprinkle a cup or so of grated cheese over the maccheroni, toss well, then finish with a drizzle of olive oil. Toss and heap the pasta in warm bowls, and serve immediately, with more cheese at the table.