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Recipes
Balsamic Portobello Burgers with Bell Pepper and Goat Cheese
By markemilw
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making...
- 1/4 cup olive oil, plus more for grates
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- Coarse salt and ground pepper
- 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
- 8 portobello mushrooms (about 1 pound total), stems removed
- 4 hamburger buns
- 5 ounces fresh goat cheese, cut into 4 equal slices
- 4 lettuce leaves
Chocolate Dirt Cupcakes
By markemilw
For the cupcakes: Preheat oven to 350 F
- 2 1/4 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup strong brewed coffee
- 1 cup vegetable oil
- 8 ounces sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- Five 1-ounce squares unsweetened chocolate
- 10 tablespoons butter
- 1 cup confectioners' sugar
- 30 to 40 chocolate wafers or sandwich cookies
- 36 gummy worms
Peach-and-Basil Crumbles
By markemilw
With a savory flavor that borders on sweet, basil has a natural affinity for peaches
- FOR THE FILLING:
- 4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
- 1 tablespoon granulated sugar
- 1 tablespoon fresh basil (3 to 4 leaves, torn if large)
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon coarse salt
- FOR THE TOPPING:
- 2 ounces chopped almonds (1/3 cup)
- 1/3 cup packed light-brown sugar
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon coarse salt
- 1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
- Heavy cream, for serving (optional)
Deep-Fried Truffle Cupcakes
By markemilw
Directions Preheat the oven to 350 degrees F
- Truffle:
- 1 3/4 cups sugar
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 9 eggs, separated
- 1 cup water
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1 cup semisweet chocolate
- 1 tablespoon butter, room temperature
- Peanut oil, for frying
- Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rice flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1 egg
- 1 1/2 (12-ounce) bottles beer
Asparagus-Gruyere Tart
By markemilw
Store-bought puff pastry works well in this savory tart; thaw it according to package instructions
- Flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 ounces (2 cups) Gruyere cheese, shredded
- 1 1/2 pounds medium or thick asparagus
- 1 tablespoon olive oil
- Salt and pepper
Black Bottom Pie
By markemilw
This classic meringue-and-custard dessert originated in the American South around the turn of the twentieth century
- Unsalted butter, for pie plate
- All-purpose flour, for dusting
- Pate Brisee (Pie Dough)
- 1 1/2 ounces semisweet chocolate, coarsely chopped
- 1/4 cup cold water
- 1 envelope gelatin
- 4 large eggs, separated
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 tablespoon dark rum
- 1 cup heavy cream
- 1/4 cup chocolate shavings, for decorating
Grilled Portobello Burger with Onion Jam
By markemilw
Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes
- 2/3 cup low-fat plain yogurt
- 3 tablespoons prepared horseradish
- 4 tablespoons extra-virgin olive oil
- 3 medium-large red onions, thinly sliced (about 2 pounds)
- 2 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 1 cup red wine
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1 garlic clove, crushed
- 2 tablespoons balsamic vinegar
- 4 large portobello mushrooms, (about 1 pound) stemmed
- Lettuce leaves
- 4 whole grain buns, or whole wheat English muffins, split and toasted
Chicken Tandoori
By markemilw
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Juice of 1 lemon
- Kosher salt
- 1/2 cup plus 2 tablespoons plain yogurt
- 1 tablespoon vegetable oil
- 1/2 small red onion, roughly chopped
- 3 cloves garlic, smashed
- 12-inch piece ginger, peeled and roughly chopped
- 4 teaspoons tomato paste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 3/4 teaspoons hot paprika
- 2 tablespoons chopped fresh cilantro
- Cooked rice, for serving (optional)
Chicken-and-Sage Sausages
By markemilw
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking
- 2 pounds ground chicken
- 1/4 cup finely chopped shallot
- 1 medium garlic clove, minced
- 2 tablespoons finely chopped fresh sage
- 1/4 cup finely shredded carrot
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 to 3 tablespoons extra-virgin olive oil
- Chutney, for serving
Hoisin Chicken With Soba Noodles
By markemilw
Laura Martin Zapalowski
- 1 pound frozen, fully-cooked grilled chicken breast strips (such as Perdue)
- 8 ounces soba noodles
- 1/4 cup hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 teaspoon spicy hot mustard
- 1 1/2 cups shredded carrots
- 1/2 cup diagonally sliced scallions
- 1/4 cup finely chopped, unsalted, dry roasted peanuts