Author: thebigkitchentable

Orzo with Chicken, Corn and Green Beans

Orzo with Chicken, Corn and Green Beans

Everyday Food Ingredients:Coarse salt and ground pepper 1/2 pound orzo 8 ounces green beans, trimmed and cut into 1-inch pieces 1 tablespoon olive oil 4 garlic cloves, minced 1 package (10 ounces) frozen corn kernels, thawed 1 roasted chicken, shredded  or 4-5 chicken breasts seasoned …

Chicken, Easy, Pasta, Side Dish
Honey Cake

Honey Cake

For cake:2 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground clove3 large eggs1 cup sugar1 1/4 cups vegetable oil1 cup pure honey3/4 cup lukewarm coffee (brewed, or instant dissolved in water)1 1/2 teaspoons packed …

Cake, Dessert, To-Do List
Panzanella on a Stick

Panzanella on a Stick

Ingredients
For Salad Sticks
12 cocktail picks
1 loaf French bread, cut into 24 (1-inch) cubes


2 tbsp. extra virgin olive oil
1 tsp. garlic powder
½ tsp. salt
Pinch of black pepper
24 cherry tomatoes
24 small fresh mozzarella balls (ciliegine)
24 basil leaves
1 English cucumber, sliced into 1-inch pieces, then quartered

For Sherry Vinaigrette
¼ c. sherry vinegar
¾ c. extra virgin olive oil
½ shallot, finely chopped
1½ tsp. stone-ground mustard
Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

Serves four


On a stick! 2011
Appetizer, Salad
Momofuku Crack Pie

Momofuku Crack Pie

Ingredients Oat Cookie Crust Nonstick vegetable oil spray 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided 5 1/2 tablespoons (packed) golden brown sugar, divided 2 tablespoons sugar 1 large egg 3/4 cup plus 2 tablespoons old-fashioned oats 1/2 cup all purpose …

Dessert, Pie
Barbecue Shrimp

Barbecue Shrimp

My friend Melanie made this for dinner one night, and my husband and I have been hooked on this shrimp recipe ever since.  It is a super simple way to prepare shrimp, and the flavor is amazing. Soaking up the sauce with a piece of …

Easy, Seafood
Caramel Cake

Caramel Cake


Caramel CakeiNGREDIENTS:

FOR THE CAKE:
16 tbsp. unsalted butter, softened, plus more for pans

3 cups cake flour, plus more for pans, sifted
2 1/2 tsp. baking powder
1 tsp. kosher salt
1 cup milk
2 tsp. vanilla extract
1 1/2 cups sugar
4 eggs

FOR THE ICING:
3 1/2 cups sugar
12 tbsp. unsalted butter, melted
2 (15-oz.) cans evaporated milk
1 egg
2 tsp. vanilla extract
1 tsp. baking soda


INSTRUCTIONS:

1. Make the cake: Heat oven to 350°. Butter and flour three 9″ cake pans, and set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.

2. Make the icing and assemble the cake: Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt. copper saucepan or Dutch oven; set aside. Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes. Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232°, about 40 minutes. Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute. Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute. Immediately place one cake on a cake stand and pour over 1/2 cup caramel icing; top with second cake and pour over 1/2 cup icing. Top with third cake and pour remaining icing around the top edge of cake and then over the center. Quickly spread icing over sides of cake; let icing cool completely before serving. Store at room temperature.

Serves 10–12
Saveur March 2012



Cake, Dessert
Buttermilk-Lemon Chess Pie

Buttermilk-Lemon Chess Pie

Ingredients: Crust 2 cups all-purpose flour plus more 1 teaspoon kosher salt 1 teaspoon sugar 3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2” cubes 1/2 cup (or more) cold buttermilk Filling 1 1/2 cups sugar 1/2 cup (packed) light brown sugar 1 1/2 tablespoons yellow cornmeal 1 tablespoon all-purpose flour 5 large eggs, beaten to blend 2/3 cup buttermilk 1/2 cup (1 stick) unsalted butter, …

Dessert, Lemon, Pie
Beef Stroganoff

Beef Stroganoff

I use filet tips when I make beef stroganoff because I just don’t like the possibility of having tough meat.  Quality does matter when it comes to food.  Don’t skimp!  This recipe is excellent, and I promise you will never think of using a stroganoff …

Beef, Comfort Food, Easy, Pasta
Sloppy Joes

Sloppy Joes


Ingredients:


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/2 pounds ground beef 
  • 1/4 cup brown sugar
  • 1 tablespoon Montreal Steak Seasoning
  • 1 medium onion, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste

  • Directions:
  • Heat a large skillet over medium high heat. Add oil and onions. Brown the onions, and then add the meat. Brown the meat and break it up. Add sugar and Montreal Seasoning to the skillet and combine. Reduce heat to medium, add red wine vinegar and Worcestershire sauce to the meat. Cook for 2 minutes. Then add tomato sauce and tomato paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Serve on hamburger-style buns.
Recipe:Adapted from Rachel Ray
Comfort Food, Easy, Ground Meat
Easy Mushroom Risotto

Easy Mushroom Risotto

Ingredients 5 to 6 cups chicken broth 1 tablespoon olive oil 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 teaspoon minced garlic 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed 2 cups arborio rice 1 teaspoon chopped fresh thyme 1 cup dry …

Easy, Mushroom, Risotto