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This cake is simply wonderful! I have a Wolfe Convection Steam Oven, and this cake turns out beautifully baked, using the convection humid mode. This cake cake can be made for breakfast or dessert. For dessert, I would serve it with an added drizzle of …
SERVES 8-10INGREDIENTS:18 tbsp. unsalted butter, softened, plus more for greasing3¼ cups flour, plus more for dusting2 tsp. kosher salt1 cup milk1¼ cup granulated sugar2 (¼-oz.) packages active dry yeast2 tsp. ground cinnamon½ cup packed light brown sugar INSTRUCTIONS: 1. Grease a 10″ bundt pan with …
These artichokes are delish! This is Chef Michael Rossi’s recipe from the Ranch Restaurant in Anaheim. The first time I had this appetizer, I wanted the recipe. Funny thing was, I had already clipped the recipe from The Orange Country Register and hadn’t realized that it was the same one I was enjoying. I was happy when I came along the recipe with flipping through my recipe stack.
Ingredients:
3 artichokes with stems on
Bowl of cold water with about 2 teaspoons fresh lemon juice
For steaming:
salt
sprig of fresh thyme
small lemon wedge
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil, lemon enhanced preferred
small pinch dried red pepper flakes
Kosher salt
Fresh ground pepper
5 to 7 large garlic cloves, finely chopped, see cook’s notes
1/4 cup minced fresh Italian parsley, divided use
1 teaspoon minced lemon zest
For Grilling:
3 lemons, halved
Cooks notes: If you prefer, use half raw garlic and half roasted garlic
Directions:
1. Trim artichokes: snap off inedible portion of the large outside leaves, leaving the edible portion of each broken leaf attached. To do this, fold the large dark green outer leaves down on themselves; they will snap and break, leaving the “meat” attached to the heart. Use a vegetable peeler or sharp knife to trim stem. Cut off top portion, about 3/4 inch from tip and a small portion off the bottom of the stem. Cut artichoke in half from top to bottom; spoon out choke. Place in a bowl of acidulated are. Repeat with remaining artichokes.
2. Place salt, thyme and lemon wedge in water at the bottom of a steamer; bring to boil. Place steamer in the top portion of the steamer. Cover and steam until heart is tender, about 15 minutes.
3.Meanwhile prepare the sauce: In a small bowl whisk together juice, oil, pepper flakes, salt and pepper. Stir in garlic, 3 tablespoons parsley and zest. Set aside. Both artichokes and sauce can be prepared a day ahead to this point and refrigerated.
Recipe from: Michael Rossi, The Ranch Restaurant and Saloon, Anaheim
I have been making this dessert for years. This dessert is super simple, and I always have all of the ingredients on hand. The “Wow” factor is big, for something very easy to make. As with all recipes, I suggest only using the best ingredients. …
A friend was talking about a copycat recipe for Cafe Rio’s Seweet Pork Barbacoa, so I decided to scour the web and Pinterest and find a recipe. There are so many recipes out there, and many of them are very similar. What I noticed is …
This pasta sauce is simple and delicious. You can either make the sauce in a slow cooker or in a dutch oven. Letting the sauce simmer or cook slow is important; you want the sauce to thicken and for the flavors to meld.
Caramelized onions seem like a complete “no brainier”, but to have super tasty grilled onions, requires some seasoning and some patience. Caramelized onions are sweet, savory and delish. I serve them with burgers, tacos, sandwiches, and even with steak. They Ingredients:2 yellow onions (Maui or Vidalia …
We love avocados! My husband always makes fresh guacamole for us as an appetizer with tortilla chips. My son likes the guacamole, but he decided to come up with a simpler version to be used as a dip, spread or side. He calls it his …
I love the zucchini blossoms at Pizzeria Mozza. This recipe for zucchini blossoms is very similar to Mozza’s. They are light, crisp, delicate and delicious. The key to frying anything, is making sure the oil is the right temperature. If the oil is not hot enough, the blossoms will soak up the oil and be soggy. If the oil is too hot, they will have a burnt flavor. Do yourself a favor and make sure you have a deep-fry thermometer that works, and is accurate before frying anything. Especially these zucchini blossoms!
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| Bon Appétit Stuffed Zucchini Blossoms |
Ingredients for the filling:
1 cup good Ricotta cheese
1 teaspoon grated lemon zest
Kosher salt
Freshly ground black pepper
Ingredients for the blossoms:
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner beer, or lager style beer
2 dozen zucchini blossoms
sea salt
Directions:
In a large pot, heat about 2 inches of oil over medium heat until the deep-fry thermometer reads 350 degrees.
Prepare the stuffing. Combine the ricotta, lemon zest, and then season with kosher salt and pepper to taste. Using a spoon, fill each blossom with 1 Tablespoon of the ricotta mixture. After filling the blossoms, carefully twist the blossom to close the petals and make a package.
Combine flour and salt in a medium bow, then whisk in beer until almost smooth (some small lumps are welcome-don’t over whisk or you will deflate the batter). One by one, dredge the blossoms in batter, carefully shaking off the excess. Gently lay the blossoms in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and eat hot.
*The original recipe called for 1 Tablespoon of fresh mint to be used in the ricotta. Because I was trying to replicate Pizzeria Mozza’s blossoms, I left the mint out of the recipe.
Adapted from: The Bon Appétit Test Kitchen
I have made lots of pancake recipes, and I have used many different mixes. These pancakes by far are the BEST ones I have ever made. They are light, fluffy and a tad sweet. The freshly squeezed lemon juice gives them a flavor kick that …