Recipes

Vanilla Ice Cream Ice Cream

4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod sliced down the middle so you can see the seeds.

Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.

Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.

When the custard base is cold stir in the cream.

Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Chocolate Ice Cream

2 cups (480 ml) half-and-half
1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 ounces (55 grams) semisweet chocolate, chopped
4 large egg yolks
1/2 cup (100 grams) granulated white sugar

In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).

Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Strawberry Ice Cream

1 quart fresh strawberries, washed, stemmed and quartered
1 1/2 cups granulated sugar
4 cups half-and-half
1 cup granulated sugar
1/2 vanilla bean, split in half and scraped
6 egg yolks

In a food processor or blender, combine the strawberries and 1/2 cup of the sugar. Process until smooth.

In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer.

In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated.

Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the strawberries. Whisk until smooth.

Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Emeril's Chocolate Ice Cream

1/2 pound semisweet chocolate, chopped
4 cups half-and-half
1 cup granulated sugar
6 egg yolks
4 ounces milk chocolate, finely chopped
4 ounces white chocolate, finely chopped

Fill half of saucepan with water, place over medium heat and bring to a simmer. Place the chocolate in a small stainless mixing bowl. Place over the saucepan and melt until smooth, stirring occasionally. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the melted chocolate. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Stir in the chocolate pieces. Process the mixture according the ice cream machines instructions.

Posted by Lidija at 05:38 PM | Permalink

3 c. dry green split peas
7 c. water, more if needed
1 bay leaf
2 tsp. salt

Simmer the above, covered for 3-4 hours. Remove bay leaf. Saute the following in 2 tablespoons of oil: 3 cloves crushed garlic 1 sm. thinly sliced potato 2 c. sliced carrots

When tender, add to soup. Simmer another 30 minutes. Finely chopped ham may also be added if desired. Add the following: 1/6 tsp. dry mustard 1/4 tsp. thyme Dash of sesame oil

Simmer for 15-20 minutes. Just before serving, add: 1 c. chopped tomatoes 1/4 c. parsley

This recipe makes 6 servings. Enjoy.

Posted by Lidija at 01:49 PM | Permalink

3 pounds (7 1/2 cups) potatoes, pared, cooked & cooled
2 hard-cooked eggs, coarsely chopped
1 hard-cooked egg, sliced, for garnish
1 1/2 cups finely shredded Swiss cheese
3/4 cup finely shredded Cheddar cheese
1/3 cup sliced green onions and tops
1/2 cup finely chopped celery
2 1/4 cups mayonnaise or salad dressing
4 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon pepper
parsley sprigs, for garnish
1/4 - 1/2 cup pimento stuffed green olives, to bring out flavor of Swiss cheese, if desired.

Cut potatoes into 1/2 inch cubes. Combine potatoes, chopped eggs, cheese and green onions in large bowl. Mix mayonnaise, milk, salt and pepper; pour over potato mixture and toss.

Refrigerate several hours for flavors to blend. Spoon into serving bowl; garnish with egg slices, parsley, and a few green olives if desired.

Posted by Lidija at 07:13 AM | Permalink

1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Posted by Lidija at 07:10 AM | Permalink

1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or canola oil
1/4 cup ice water

Mix flour and salt with fork.
Beat oil and water with whisk or fork to thicken.
Pour into flour and mix with fork.
Press into 9" pie crust.
Fill with quiche mixture and bake at 400F until done.

Posted by Lidija at 07:08 AM | Permalink

6 eggs, beaten
2 1/4 cups milk
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 teaspoons white sugar
1 pinch ground nutmeg

In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.

Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.

Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.

Posted by Lidija at 07:02 AM | Permalink

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

Posted by Lidija at 12:04 PM | Permalink

1 lb. ground chuck
3/4 c. Italian seasoned bread crumbs
2 tbsp. grated Parmesan cheese
1 egg
1 sm. can tomato sauce
sm. amount olive oil for frying

Mix ground chuck, bread crumbs, Parmesan cheese and egg. Shape loaf or meat balls. For meatballs, fry until brown in enough olive oil to keep balls from sticking to pan. For meat loaf place in pan. Pour tomato sauce over loaf. Bake at 350 degrees for 45 minutes to 1 hour.

Posted by Lidija at 11:28 AM | Permalink

Ingredients
Makes about 2 dozen

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Posted by Lidija at 04:31 PM | Permalink

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons flour
2 cups sour cream
32 ounces style green beans, seasoned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Brown onion in 2 tablespoons butter; add 2 tablespoons flour. Mix well.

Add sour cream and stir until it is mixed well. Drain water off green beans; put in large bowl. Pour mixture over green beans; salt and pepper.

Stir. Pour in baking dish; add shredded cheese over top. Bake at 350 F. for 30 minutes.

Serving Size: 4

Posted by Lidija at 04:21 PM | Permalink

2 c. flour
1/2 c. sugar
1/4 c. oil
3 tbsp. baking powder
2 eggs
1/4 c. milk
1 tsp. vanilla or lemon
Speck of salt

ICING:
1/2 tsp. vanilla
1 c. confectioners' sugar
Milk (to desired consistency)

Mix all ingredients and refrigerate 1/2 hour. Make size of walnut and bake at 375 degrees for 10 minutes. Ice with icing and sprinkle with jimmies.

Posted by Lidija at 04:19 PM | Permalink

4 c. celery and leaves, cut small
2 tsp. salt
4 c. water
1/2 c. butter
1/2 c. flour (gluten free)
Milk or cream
1/2 c. shredded American cheese for garnish

Combine celery and leaves, water and salt. Simmer 1 hour or until tender. Cool slightly. Puree in blender, adding enough milk or cream to make 4 cups. Melt butter in saucepan; stir in flour. Pour in celery milk mixture slowly. Bring to a boil, stirring constantly. Serves 4-6.

Posted by Lidija at 03:20 PM | Permalink

Waffles

FAMILY-SIZE RECIPE: Twelve 4" Waffles

2 cups Original Bisquick mix
2 Tbsp vegetable oil
1 1 1/3 cups milk
1 egg, if desired

STIR ingredients until blended. POUR onto center of hot greased waffle iron; close lid. BAKE about 5 min or until steaming stops. Carefully remove waffle.

Pancakes

FAMILY-SIZE RECIPE: 14 Pancakes

1 cup milk
2 eggs
2 cups Original Bisquick mix

STIR milk and eggs until blended. Stir into Bisquick mix. Do not overstir. POUR by slightly less than 1/4 cupfuls onto hot greased griddle. COOK until edges are dry. Turn; cook until golden. For thinner pancakes, stir in additional milk.

Blueberry Pancakes: Gently stir I cup fresh or frozen blueberries into batter.

Ultimate Melt-in-Your-Mouth Pancakes: Add 1 Tbsp sugar, 2 Tbsp lemon juice and 2 tsp baking powder.

Biscuits

RESTAURANT-SIZE (ENTIRE BOX) RECIPE:

FAMILY-SIZE RECIPE: 9 Biscuits

2 1/4 cups Original Bisquick mix
2/3 cup milk

HEAT oven to 450F. Stir ingredients until soft dough forms. Place on surface generously sprinkled with Bisquick mix. KNEAD 10 times. Roll 1 1/2" thick. Cut with 2 1/2" cutter. Place on ungreased cookie sheet. BAKE 8 - 10 min or until golden brown.

Drop Biscuits: Do not knead dough. Drop by spoonfuls onto ungreased cookie sheet.

Cheese-Garlic Biscuits: Make Drop Biscuits- except decrease Bisquick to 2 cups and add 1/2 cup shredded Cheddar cheese. Mix 2 Tbsp butter or margarine, melted, and 1/8 tsp garlic powder. Brush over warm biscuits.

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg

HEAT oven to 400F. In ungreased 9" pie plate, stir together vegetables, chicken and soup. In bowl, stir remaining ingredients until blended. Pour into pie plate. BAKE about 30 min or until golden brown.

6 servings

Coffee Cake

FAMILY-SIZE RECIPE: 10 Servings

Coffee Cake
2 cups Original Bisquick mix
2/3 cup milk or water
2 Tbsp granulated sugar
1 egg

Streusel Topping
1/3 cup Original Bisquick mix
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
2 Tbsp firm butter or margarine

HEAT oven to 375'F. Stir Coffee Cake ingredients until blended. Spread dough in 1 greased 9" round pan.
STIR together Streusel Topping ingredients; sprinkle over batter.
BAKE 18-22 min or until golden brown.

Posted by Lidija at 01:05 PM | Permalink | Comments (2)

2 cups uncooked elbow macaroni
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 cup finely chopped green onion
1 teaspoon salt
1/2 teaspoon dried mustard
1/8 teaspoon pepper
2 1/2 cups milk
1 package (10 ounces), frozen chopped broccoli, cooked and drained (about 1 1/2 cups)
2 cups cubed cooked ham
1 cup shredded sharp cheddar cheese
1/2 cup dry bread crumbs tossed with 1 tablespoon melted butter

Cook macaroni according to package directions; drain and set aside. In a medium saucepan melt 3 tablespoons butter over low heat. Add flour, green onion, salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes. Stir in broccoli, macaroni, ham, and cheese. Transfer mixture to a 2-quart casserole. Sprinkle buttered bread crumbs over ham and macaroni casserole.
Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown.

Posted by Lidija at 03:45 PM | Permalink

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.

Posted by Lidija at 12:30 PM | Permalink

2 šalice kukuruznog brašna (ne griza)
1 šalica pšeničnog brašna
2 šalice jogurta, kiselog mlijeka ili mlaćenice
1/2 šalice šećera (može se i izostaviti)
1 žličica praška za pecivo
1 žličica soli
3 žlice ulja

Sve suhe sastojke izmiješajte, ulijte mlijeko i ulje i tucite dok ne postane glatko. Tijesto žlicom preselite u nauljeni kalup. Pustite da odstoji desetak minuta pa pecite u srednje zagrijanoj pećnici oko 35 minuta.

Posted by Lidija at 12:25 PM | Permalink

20 uzgojenih šparoga ili dvije vezice divljih
1 glavica luka
150 g šampinjona
1 žlica maslinova ulja
2 žlice maslaca
250 g riže
5 dl pilećeg ili mesnog temeljca
ribani parmezan prema ukusu, sol, papar

Ponajprije treba odstraniti 12 vrhova šparoga i kuhati ih pet minuta u slanoj vreloj vodi. Potom ostaju po strani sve do posluživanja. Luk treba sitno nascjeckati, ostale šparoge narezati na kolutiće, a šampinjone na četvrtine. U dubokoj tavi na maslinovu ulju zažuti se luk kojem se dodaju riža, šparoge i šampinjoni. Pirja se nekoliko minuta, a postupno se dolijeva temeljac dok se riža ne skuha. Treba stalno lagano miješati! Pazite da se riža ne prekuha, dodajte papar i sol, dvije žlice maslaca i parmezana po ukusu te miješajte još dvije minute dok se sastojci ne prožmu. Poslužuje se u dubokom tanjuru, a rižoto se ukrašava vršcima šparoga s početka recepta.

(Izvor: http://www.vecernji.hr/newsroom/news/croatia/uskrs/778281/index.do)

Posted by Lidija at 05:23 PM | Permalink | Comments (2)

Salt and pepper
1 pound pork spareribs, neck bones or pork chops
1 pound beef chuck roast, blade steak or brisket
3 tablespoons olive oil
3/4 cup chopped onions
2 cloves garlic, minced
1 6-ounce can tomato paste
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon dried red pepper flakes
1 1/2 teaspoons kosher salt
1 bay leaf
1 28-ounce can crushed tomatoes, preferably Italian
1 28-ounce can tomato sauce
1/2 teaspoon sugar
2 tablespoons fresh parsley, roughly chopped
4 small or 2 large pickled peperoncini

Cooked meatballs

1 pound dried spaghetti for serving

Grated Parmesan for serving.

Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.

Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.

About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.

Yield: 6 to 8 servings.

Posted by Lidija at 09:20 PM | Permalink

2 pounds ground beef
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil.

In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.

In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.

Yield: About 16 meatballs.

Posted by Lidija at 09:18 PM | Permalink

gluten-free

4 tablespoons (1/2 stick) unsalted butter
1 cup grated carrots
1/3 cup slivered almonds
Grated zest of 2 oranges
1/3 cup golden raisins
1/4 teaspoon ground turmeric
1 1/2 cups long-grain rice
3 cups boiling chicken stock, canned broth, or water
Salt, to taste

Melt the butter in a heavy 2-quart saucepan over medium-low heat. Add the carrots and stir over medium heat for about 5 minutes. Stir in the almonds, orange zest, raisins, and turmeric, and continue to stir for another 3 to 4 minutes. Add the rice and keep on stirring until the rice is well coated with the butter and takes on some color, 2 minutes.

Pour in the boiling stock in a steady stream and let boil for about 2 minutes. Add salt, reduce the heat to very low, cover tightly, and simmer until all the liquid is absorbed, 15 to 20 minutes. Let stand, covered, for 10 minutes.

Fluff the rice with a fork, transfer to a serving platter, and stir gently before serving.

Serves 4 to 6

Posted by Lidija at 11:37 AM | Permalink

gluten-free

For the Cake
8 eggs, cold
1 pound bittersweet or semisweet chocolate, coarsely chopped
16 tablespoons (2 sticks) unsalted butter, cut into 1/2 -inch chunks
1/4 cup strong coffee or liqueur (optional)

For the Sauce and Topping
1 package (10 to 12 ounces) frozen raspberries, thawed, or 8 to 10 ounces fresh raspberries
Granulated sugar to taste
Powdered sugar, for decoration (optional)
1 cup heavy cream
1 teaspoon vanilla extract

Equipment
8-inch springform pan
Instant-read thermometer

To Make the Cake

Position a rack in the lower third of the oven. Preheat the oven to 325°F.

To make the cake, line the bottom of the springform pan with parchment paper and grease the sides. Set the pan on a wide sheet of heavy-duty foil and wrap the foil up the sides without tearing it. Set the pan in a larger baking pan or a roasting pan. Bring a kettle of water to a boil.

Preferably using a hand-held mixer, beat the eggs at high speed unit the volume of the eggs doubles to about 1 quart, 5 minutes. If you have to use a heavy-duty mixer, use the whisk attachment and speed 6 and beat to the same volume, which will take about the same amount of time. Melt the chocolate and butter, with coffee or liqueur, if using, in a large heatproof bowl either set in a pan of barely simmering water or in the microwave on Medium (50 percent) power, stirring frequently for 4 to 6 minutes or until the mixture is smooth and warm (about 115°F.)

Fold one third of the egg foam into the chocolate mixture with a large rubber spatula until just a few streaks of egg are still visible. Fold in half of the remaining foam in the same way. Fold the remaining foam into the batter until completely incorporated.

Scrape the batter into the prepared springform and smooth the surface. Set the roasting pan on the oven rack and pour enough boiling water into the pan to come about halfway up the side of the springform. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center of the cake registers 140°F, 20 to 25 minutes. Remove the springform from the water bath and set on a wire rack. Cool to room temperature. Cover and refrigerate overnight to mellow. Cake can be kept covered and refrigerated up to 4 days.

To Make the Sauce

If using frozen raspberries, drain them and reserve the juice. Place fresh or drained frozen berries in the bowl of a food processor. Pulse briefly but not until perfectly smooth. Press the puree though a strainer to remove the seeds. Add some of the reserved juice, if desired. If the puree seems too tart, sweeten it to taste. Cover and refrigerate until serving.

About 30 minutes before serving, remove the springform pan sides, invert the cake onto a sheet of wax paper, peel off the parchment liner, and turn the cake right side up on a serving platter.

To serve, sieve the cake lightly with powdered sugar, if desired. Whip the cream with the vanilla and 2 teaspoons of sugar or more to taste until nearly stiff. Serve slim slices on a pool of raspberry sauce with a dollop of whipped cream on top.

Serves 12

Posted by Lidija at 11:35 AM | Permalink

gluten-free

1 pound organic carrots, peeled, trimmed, and cut into 1/2-inch rounds
1 medium potato, starchy such as russet, or all-purpose such as Yukon Gold, peeled and cut into quarters
5 cups water
Sea salt
1 tablespoon unsalted butter
Freshly ground black pepper

Place the carrots, potato, water, and salt to taste in a large saucepan and bring to a boil over medium-high heat, covered. Reduce the heat to medium and cook until the carrots are tender, 25 to 30 minutes.

Transfer the vegetables and 1 cup of the cooking liquid to a food processor and purée. Return the purée to the pan and add the butter, stirring until it has melted. Season to taste with salt and pepper, and serve immediately.

4 servings

Posted by Lidija at 11:34 AM | Permalink

gluten-free

4 medium parsnips, peeled and cut on a diagonal into 1/2-inch slices
1 medium rutabaga, peeled and cut into 3/4-inch chunks
1 knob celeriac (celery root), peeled and cut into 1/2-inch chunks
2 large red potatoes, scrubbed and sliced 1/2-inch thick
8 ounces baby carrots, peeled and trimmed
1 fennel bulb, trimmed and cut 1/2-inch thick slices
10 shallots, peeled
1/2 cup (1 stick) unsalted butter, melted
2/3 cup dry white vermouth
Kosher (coarse) salt and freshly ground black pepper to taste.

Preheat the oven to 325°F.

Toss all the vegetables together in a large roasting pan. Drizzle with the melted butter and vermouth; then season with salt and pepper. Cover the pan tightly with aluminum foil and cook 30 minutes.

Uncover the vegetables and continue cooking, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 60 minutes more. Serve at once.

Makes 8 to 10 servings

Posted by Lidija at 11:33 AM | Permalink

gluten-free

2 tablespoons extra virgin olive oil
4 leeks, halved lengthwise and sliced about 1/2 inch thick
4 shallots, peeled and thinly sliced
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored, and diced
3 tablespoons butter
1/4 cup apple cider vinegar
1/4 cup rice wine vinegar
1 cup apple cider
2 teaspoons mustard seeds

Heat the oil in a large skillet over medium heat. Add the leeks, shallots, and salt and pepper to taste and cook, stirring frequently, until the vegetables soften and begin to brown, about 10 minutes.

Add the apples and butter and cook until the apples begin to color, then add the cider and rice wine vinegars. Allow the vinegars to bubble away, then ad the cider and mustard seeds. Season with salt and pepper, reduce the heat, and simmer gently until the apples are tender, about 10 minutes. Serve warm.

Serves 4 to 6

Posted by Lidija at 11:31 AM | Permalink

gluten-free

3 pounds celery root (2 medium knobs), peeled and coarsely chopped
Kosher salt
3/4 cup heavy cream
Freshly ground black pepper

Place the celery root in a medium pot, cover with water, add salt, and bring to a boil. Reduce the heat and simmer until the celery root is tender, about 30 minutes. Drain.

Mash the celery root with the cream, season to taste with salt and pepper, and serve.

Serves 4

Posted by Lidija at 11:30 AM | Permalink

gluten-free

6 medium russet potatoes, unpeeled
1 pound sliced bacon
1 medium-size red onion, minced
Salt and freshly ground black pepper to taste
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons vegetable oil

Bring a pot of salted water to a boil. Add the potatoes and cook over medium heat 15 minutes. (The potatoes will still be quite firm in the centers.) Drain the potatoes and rinse under cold water. Drain again and refrigerate at least 3 hours or overnight.

Place the bacon in a large skillet and cook over medium heat until crisp, 15 to 20 minutes. Drain on paper towels, then crumble the bacon.

Peel the chilled potatoes. In a food processor fitted with the shredding disk or on the large holes of a hand-held grater, shred the potatoes. In a mixing bowl, toss the potatoes with the bacon, onion, salt, and pepper.

Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the potato mixture, spread it evenly over the pan, and press it down firmly with a metal spatula. Cook over medium heat until the underside is golden brown, 12 to 15 minutes.

To flip the pancakes, remove the skillet from the heat, invert a large heatproof plate over the skillet, and using potholders, un-mold it onto the plate. Add the remaining butter and oil to the skillet and heat over medium high heat. Slide the pancake back into the skillet, uncooked side down. Continue cooking and pressing down with the spatula until the underside is golden, 10 to 12 minutes more.

Slide the pancake onto a heated platter. Cut it into wedges and serve at once.

Makes 6 to 8 side-dish servings.

Posted by Lidija at 11:28 AM | Permalink

gluten-free

1 large eggplant, cut into medium cubes
Sea salt
5 tablespoons olive oil
3 onions, peeled and cut into small cubes
Freshly ground black pepper (optional)
2 large green bell peppers, cored, seeded, and cut into small dice
1 large zucchini, cut into small cubes
1 pound plum tomatoes, peeled and diced
2 cloves garlic, peeled, green germ removed, and minced
1 imported bay leaf
1 tablespoon fresh thyme leaves or 1 teaspoon dried

Garnishes
1 cup (loosely packed) flat-leaf parsley leaves (optional)
1/4 cup (60 ml) best-quality red wine vinegar (optional)
1 lemon, cut into eighths

Place the eggplant in a colander, sprinkle it with 1 tablespoon salt, toss, and let sit for 1 hour.

Meanwhile, preheat the oven to 425°F.

After an hour, rinse the eggplant quickly and pat dry. Place the eggplant and 2 tablespoons of the oil in a bowl. Toss so the eggplant is as evenly coated with the oil as possible; then spread the eggplant in a single layer on a baking sheet. Bake in the center of the oven, stirring occasionally, until the eggplant is soft and golden, about 40 minutes.

During the time the eggplant is salted or baking, prepare the rest of the dish: In a large heavy skillet, combine 1 tablespoon of the oil with the onions. Stir, cover, and cook over medium heat until the onions begin to turn golden and are very soft, 20 to 25 minutes.

When the onions are cooked, season lightly with salt, and pepper if desired. Transfer the onions to a bowl and set them aside. In the same skillet, combine 1 tablespoon of the oil and the green peppers. Cook, covered, stirring occasionally, until the peppers are olive green and tender, about 15 minutes. Remove the peppers to the bowl with the onions.

Add the remaining 1 tablespoon oil to the skillet. Add the zucchini, toss so it is coated with oil, cover, and cook until it is tender through, about 15 minutes. The zucchini will lose some of its shape and texture.

Meanwhile, combine the tomatoes, garlic, bay leaf, and thyme in a medium-size saucepan and bring to a boil over medium-high heat. Cook until the tomatoes are softened and tender through but still have some shape, 8 to 10 minutes. Remove from the heat.

To finish the ratatouille, combine the eggplant and all the other ingredients in the skillet with the zucchini. Stir to combine, and season to taste. Let cook just long enough so that the ingredients are hot through, about 5 minutes. Adjust the seasoning.

Mince the parsley leaves and place them in a small serving bowl. Place the vinegar in a small pitcher.

Transfer the ratatouille to a warmed serving platter, garnish it with the lemon wedges, and serve the parsley and vinegar alongside.

Posted by Lidija at 11:26 AM | Permalink

3/4 kocke kvasa
malo secera (ravna mala zlicica)
1/2 dcl mlijeka
1/2 litre bezglutenskog brasna
malo kukuruznog brasna (jedan prst)
1 bjelanjak
0,3 dcl ulja
malo soli

Promijesati mlijeko, brasno, bjelanjak, ulje, sol, secer i kvas (prethodno razmucen u malo mlijeka) pomocu miksera.

Po potrebi staviti jos malo mlijeka.

Najmanju zdjelicu dobro premazati margarinom i posipati kukuruznim brasnom. Staviti u zdjelicu tijesto i ostaviti da se digne.

Tijesto premazati mlijekom (da kora bude mekana) i peći 1/2 sata na temperaturi za kolace.

Posted by Lidija at 02:21 PM | Permalink

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

Posted by Lidija at 10:35 PM | Permalink

* 1 3/4 cup flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 tablespoon sugar
* 3 eggs
* 7 tablespoons vegetable oil
* 1 1/2 cups milk

Preheat the waffle iron. Sift the dry indredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry indredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utinsel. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.

If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are almost as good as fresh waffles.

Posted by Lidija at 06:54 AM | Permalink

Cake Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
4 large eggs
1 tablespoon vanilla extract
1 cup milk

Frosting Ingredients:
3/4 cup butter, softened
6 cups powdered sugar
1/8 teaspoon salt
1/3 cup Fat Free Half & Half
1 teaspoon vanilla extract
2 tablespoons light corn syrup

Heat oven to 350°F. Line cupcake pans with paper liners. Set aside.

Stir together flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.

Beat sugar and 3/4 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 tablespoon vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition, just until mixed.

Divide batter evenly among cupcake cups. Bake for 23 to 28 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes; remove cupcakes from pans. Cool completely.

Beat 3/4 cup butter in large bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup. Frost cupcakes.

Makes 24 cupcakes.

Posted by Lidija at 02:45 PM | Permalink

4 cooked beets, peeled and diced
2 cups sliced celery
2 onions, sliced
3 tablespoons live oil
1 tablespoon cider vinegar

Combine the beets, celery, and onions. Add the olive oil and vinegar, tossing to coat the vegetables well. This salad keeps beautifully, refrigerated, for several hours.

Posted by Lidija at 06:34 PM | Permalink

1 tbsp. butter
1 medium onion, chopped
1 clove minced garlic
1 3/4 c. water
2 c. chicken or beef bouillon
1 1/2 lg. or 2 medium zucchini, sliced
1/2 tsp. curry powder

Saute onion and garlic in butter. Add all other ingredients. Cover pan and bring to a boil. Lower heat and simmer soup for 15 to 20 minutes or until squash is very soft and tender. Pour soup into blender and blend until very smooth. (May also use hand blender directly in saucepan, if available). Salt to taste, serve hot or cold. May substitute any vegetable, such as broccoli, carrots or summer squash. Be adventurous. Serves 3 to 4 people.

Posted by Lidija at 06:32 PM | Permalink

1 lb. Italian sausage, browned with casing removed
2 c. celery, sliced
2 lbs. zucchini, sliced into 1/2 inch pieces
1 c. onion, chopped
2 c. tomatoes
2 tsp. salt
1 tsp. Italian seasoning
1 tbsp. oregano
1 tbsp. sugar
1/2 tbsp. basil
1/4 tbsp. garlic powder
2 green peppers, chopped

Brown sausage and drain off fat. Add celery and cook 10 minutes. Add remaining ingredients except peppers. Simmer 20 minutes. Add peppers and cook 10 minutes. Mix 1 cup grated cheese with 4 eggs; pour over hot soup and cook for 10 minutes, or until firm. Serve with garlic bread.

Posted by Lidija at 06:30 PM | Permalink

1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup natural cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon table salt
5 tablespoons vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup water
Confectioners' sugar

Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.

Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.

Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)

(This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.)

Serves 6 to 8

Posted by Lidija at 12:34 PM | Permalink

1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion , minced
Table salt
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Serves 4 to 6

Posted by Lidija at 12:32 PM | Permalink

1/2 pound elbow macaroni (about 2 cups)
1 (12-ounce) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder or celery salt (optional)
Pinch cayenne
2 teaspoons cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)

Bring 2 1⁄2 quarts water to boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.

Add the evaporated milk, 1⁄2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1⁄2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1⁄4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.

Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.

Serves 5

Posted by Lidija at 12:28 PM | Permalink

10 small red beets, rinsed
1/2 cup sherry vinegar
1 tsp Dijon mustard
1/4 tsp agave nectar or honey
1 clove garlic, minced
1/2 cup walnut oil
1/4 cup olive oil
sea salt and pepper, to taste
ground black pepper, to taste
1 lb baby spinach, roughly chopped
5 oz arugula, roughly chopped
1/2 cup walnuts, toasted
4 oz goat cheese, crumbled

Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a sack out of the foil, sealing tightly. Bake for 40 minutes. Remove from oven and let beets steam in sack for 10 minutes. Undo sack and let cool slightly.

Whisk the vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper.

After beets have cooled enough to handle, slip off their skins and slice into bite-sized pieces. Mix beets with half of vinaigrette. Mix spinach and arugula with the rest of the vinaigrette and top with beets, walnuts, crumbled goat cheese and serve.

Posted by Lidija at 09:33 AM | Permalink

2 šalice riže
2 jaja
2 luka, nasjeckana
2 pileća prsa, narezana na kockice
1 šalica gljiva, narezanih na ploške
sojin sos
ulje za prženje

Skuhati rižu, ocijediti, ohladiti. Popržiti na ulju. Izmutiti i ispeći jaja. Popržiti piletinu na malo ulja. Izmješati rižu, luk, piletinu i gljive, dodato sojin sos. Kuhati 5-10 minuta. Dodati jaja.

Posted by Lidija at 08:23 AM | Permalink

2 teaspoons salt
1/4 cup extra-virgin olive oil
4 cloves gralic, thinly sliced
2 pints Sun Gold cherry tomatoes, whole
1/2 bunch chives, cut into 1-inch lengths
12 fresh lemon basil leaves, finely shredded
1lb bavette (or linguine or spaghetti)

Bring a large pot of water to boil and add salt. In a saute pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for two minutes or until softened and slightly browned.

Add the tomatoes, chives, basil, and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.

Meanwhile, add the pasta to the boiling water and cook until al dente. Drain pasta and add it to the pan with the tomatoes. Toss over high heat for one minute, then divide among four plates and serve immediately.

(As prepared by Mario Batali at Babbo's.)

Posted by Lidija at 05:22 PM | Permalink

1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon brown sugar
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds

Preheat grill for high heat.

In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.

Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

Posted by Lidija at 11:39 AM | Permalink