thebigkitchentable – Page 7 – The Big Kitchen Table

Angelini Osteria’s Tagliolini al Limone

This recipe is excellent, but it isn’t as good as eating this dish at Angelini Osteria in Los Angeles. Nothing beats the freshly made pasta and family like atmosphere of the restaurant. The love that goes into the making of this dish, and the people …

Pasta

Macaroni and Cheese

This Macaroni and Cheese recipe is delicious! You can use whatever cheese you have on hand. I have used Coastal Cheddar, Comte and Tillamook for the cheese sauce. You could even use a good Jack. For the top, you can sprinkle the same cheese used …

Pasta, Side Dish

Ryan’s Poke

My husband’s help in the kitchen is greatly appreciated. Especially, when he makes a creation like this one. His secret in this recipe is the pomegranate molasses and Sambal Oelek. You can purchase the molasses at Savory Spice Shop in Newport Beach or online. The Sambal Oelek gives the poke a savory kick that I just crave. He also uses Rusty’s Chips, but really any thick, crunchy potato chip will work.

Ingredients:
2 filets sushi grade ahi
soy sauce
sesame oil
fresh minced garlic
pomegranate molasses
ground ginger
Sambal Oelek
sesame seeds
kosher salt

Directions:
Thinly slice and cube ahi. Add a 1/2 tsp. of each of the listed ingredients, or more to taste.
Serve with Rusty’s Chips and chopped avocado.

Appetizer

Pasta Salad with Bocconcini

Ingredients 8 oz. cooked pasta. Preferably campanelle or fusilli1 small zucchini (sliced thinly with a mandoline)3 c. halved cherry tomatoes (yellow and red)1 c. halved bocconcini (small mozzarella balls)3/4 c. fresh basil1 clove garlic3 T red wine vinegar1/2 c. good olive oilkosher salt and fresh ground …

Pasta, Salad, Side Dish

Monkey Bread

Ingredients 1/2 cup granulated sugar1 teaspoon cinnamon2 cans Pillsbury Grands Biscuits1 cup packed brown sugar3/4 cup melted butterDirectionsHeat oven to 350 degrees. Lightly grease a tube pan. In a Zip-Loc bag mix granulated sugar and cinnamon.Cut dough into quarters. Shake in bag to coat. Arrange …

Breakfast, Easy

White Bean and Tomato Salad

Ingredients
2 15 oz. cans of cannellini beans rinsed and drained
1 1/2 cups halved grape tomatoes
2/3 cup diced red onion
1/4 cup chopped fresh dill
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
salt and pepper to taste

Directions
Combine ingredients and refrigerate 1 day ahead.

Beans, Salad, Side Dish

Gorgonzola Sauce

Ingredients1 tablespoon butter1 tablespoon all purpose flour1 cup whipping cream1/4 cup dry white wine1/4 cup low-salt chicken north1 cup crumbled gorgonzola cheese – appx. 4 oz.DirectionsMelt butter in sauce pan and add flour. Whisk together and make a rue. Gradually whisk in whipping cream, white …

Sauce

Cabbage Slaw with Tangy Mustard Seed Dressing

Ingredients 8 cups presliced green cabbage (about 1 1/2 pounds) 1 cup red onion, finely chopped 1/4 cup grated carrot 2 tablespoons canola oil 2 tablespoons brown mustard seeds 1 tablespoon cumin seeds 1 large garlic clove, minced 1/2 jalapeño pepper, finely chopped 1/4 cup white wine vinegar 1 1/2 teaspoons sugar 3/4 teaspoon salt 3/4 …

Salad, Side Dish

Easy Hard Boiled Eggs

KEMP MINIFIE, Gourmet Live

Thanks to food scientist Shirley Corriher and her book Cookwise, there’s a ridiculously simple method that produces sunny yellow yolks (with no blue-green discoloration) and whites as tender as a baby’s bottom. Over the years I’ve simplified it even further.

Cover the eggs with 1 inch of cold water in a saucepan (Corriher uses 1½ inches, but 1 inch works well for me). And don’t just eyeball the measurement; use a ruler. Also, make sure the lid’s close by.
Bring the water just to a full boil, then remove the pan from the heat, and cover it with the lid. Let the eggs stand 10 minutes (if you want a slightly moist center to your yolk), or 15 minutes (if you want a fully-cooked yolk).
Pour off the hot water, then fill the pan with cold water and add some ice cubes to cool down the eggs quickly. Let them stand in the ice water 5 minutes, then drain.
Peeling: If you aren’t dyeing the eggs, and you’re consuming them soon, I’ve found they’re easier to peel if you crack the egg shells gently all over while they’re cooling off in the water, then peel them while they’re still submerged. If you’re holding onto them for a while, peel under running cold water.

When talking eggs, the freshest are always best, except for hard-boiled; older eggs are easier to peel. Aim for 1 to 2 week old eggs. To tell how old an egg is, watch how it behaves in its shell in a pan of cold water:

Stays on its side on the bottom: 3 to 6 days old
Stays on bottom with wider end tilted up slightly: a bit more than 1 week old.
Stands on its narrow end: 2 to 3 weeks old.
Floats at the top: toss it out.

Easy, Eggs

Double Chocolate Chunk Cookies

Ingredients 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks 1 stick (8 tablespoons) unsalted butter 1 1/2 cups sugar 2 large …

Chocolate, Cookies, Dessert

Author: thebigkitchentable