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Recipes that include parsley

Cauliflower with Almonds, Cranberries, and Capers

Tuesday, November 3, 2009

I bookmarked this Michael Anthony (of Gramercy Tavern) cauliflower recipe on Smitten Kitchen, attracted by how interesting it is. Of course, everything on Smitten Kitchen looks delicious, but this was a recipe Michael Anthony created to convince his wife (when they first met) to like cauliflower. See, Lon does not like cauliflower, though I’ve tried a few times, and this just seemed different enough, perhaps…I finally did bring him over to the fungus side (he did not eat mushrooms for most of his life) so I was feeling pretty confident.

Cauliflower with Almonds, Cranberries, and Capers 3

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Stuffed Zucchini Boats

Tuesday, August 18, 2009

Stuffed Zucchini Boat 2

Lon and I fell in love with Stuffed Zucchini when his Aunt Heather made some for us last summer. (Click here for pics.) Not knowing the recipe, Lon had to make his own when he had to have it one night. It’s so hard to get Lon to write down his recipes but he did leave me some chicken scratch to start from, which of course I could not read half of. Doing my best to interpret ingredients that looked like “2 T parade” (what?), I made yet another reincarnation of the recipe so that I could write out a recipe to share. I’ve made this at least three times now because it’s a perfect vegetarian side dish or party appetizer.

This recipe is easier to follow if you use the same size zucchini I used. Look for ones that are roughly 1 3/4″ to 2″ in diameter. You’ll need 10 segments that are 3″ long each, so you’ll get 2 segments out of one that’s roughly 6″ or three segments out of one that is roughly 9″. I hope that makes sense…It’s a pain because zucchini vary in size so much.

3 inch Zucchini stumps

Stuffed Zucchini Boats
~20 (3″) boats

  • 10 (3″) segments zucchini (roughly 1 3/4″ to 2″ diameter)
  • 3/4 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 8 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot paprika
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper to taste

Instructions –

1. Preheat oven to 350 degrees F. Cover a baking sheet with aluminum foil and spray with non-stick spray.

2. Cut all zucchini segments in half lengthwise.

3 inch Zucchini halves

3. Cut a thin strip off the curved side of each so that it has a flat surface to stand on. This prevents wobbling. Reserve the strip you cut off.

leveling zucchini boats 1leveling zucchini boats 2
leveling zucchini boats 3

4. Use a spoon to scoop out the middle of the zucchini.

hollowed out zucchini

5. For the flesh you just scooped out, cut off the parts that are seeded. No need to be precise, but you want the solid flesh on the left side of this picture, not the seeded stuff on the right side.

suzzhini pulp

6. Dice the solid zucchini flesh and the strip you cut off earlier into little cubes (no need to be precise). Toss it in a bowl with bread crumbs, parsley, garlic, lemon juice, paprika, and olive oil. Season with 1/2 teaspoon salt and a few pinches of pepper.

Stuffed Zucchini Filling

7. Arrange zucchini on the prepared baking sheet with scooped side up. Sprinkle with salt and pepper. Fill with zucchini bread crumb filling. Pack it down gently.

Stuffed Zucchini Boats 3

6. Bake on the top shelf of the oven for 20 minutes. Turn your oven to broil and color just until golden, about 2 minutes. Serve immediately.

Stuffed Zucchini Boat

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Garlic Knots – For Superior Garlic Breath

Tuesday, August 11, 2009

When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven.

Garlic Knot

These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. You’ll definitely want to increase the recipe, seeing as how I ate all of it in just minutes after taking the pictures. (I was debating whether I should post this because Lon will see that I didn’t save him any.)

Garlic Knots

I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. My recipe is based on the pizza dough recipe from The Bread Bible, by Rose Levy Beranbaum, and these are the best garlic knots ever! I may never buy any again.

Garlic Knot 2

Garlic Knots
~12-13 knots

  • 3/4 cup +1 tablespoon all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon instant yeast
  • 1/2 teaspoon table salt
  • 1/3 cup water at room temperature (70 to 90 degrees)
  • 5 1/2 teaspoon olive oil, divided
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1 packed tablespoons chopped fresh parsley

Instructions –

1. Whisk together flour, sugar, and yeast in a small bowl. Whisk in salt last (preventing direct contact with yeast). Make a well in the center and pour in water. Stir together to moisten the flour, just until dough begins to form, about 20 seconds. The dough will look shaggy and bumpy, not smooth.

2. Pour 4 teaspoons oil in a 2-cup sized bowl or cup (bigger if you are increasing recipe size). Place dough in and turn to coat. Cover tightly and rest on the counter until doubled in size, about 1 hour.

dough resting

3. Place a rack in the lower third of the oven and preheat to 400 degrees F at least 30 minutes before baking. Meanwhile, stir together 1/2 teaspoon olive oil, garlic, and kosher salt in a large bowl (you’ll see why later). Set aside.

4. When the dough is ready, place it on a board and gently press into a 10″ x 6″ rectangle. There will be left-over oil in the cup/bowl that the dough was rising in. Spread that oil over a baking sheet.

pizza dough

5. Spread half of the garlic mixture across the rectangle dough. Cut into 3/4″ strips (6″ long).

pizza dough with garlic

6. Tie any type of knot and lay on baking sheet with about 2″ space in between. Bake for 12 minutes or until golden. Meanwhile, add the remaining teaspoon of olive oil and parsley to the garlic mixture. Stir.

un-baked Garlic Knot dough

7. When garlic knots are done baking, toss in the garlic and parsley mixture and serve immediately.

Garlic Knot 5

Now, excuse me, I have to go buy some mints.

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Bacon and Ricotta Stuffed Squash Blossoms

Thursday, August 6, 2009

Having already established that squash blossoms don’t have much of a taste and are only useful for their look, here’s my recipe for squash blossoms. It’s actually a take on a bacon ricotta mixture Lon threw together for lunch a couple of weekends ago. As usual, he didn’t write it down, so I made a mental note of having to re-create it. You can use the mixture as we did last time, just spread on crusty bread, delicious and easy, or stuff it into squash blossoms for an elegant appetizer.

Bacon and Ricotta Stuffed Squash Blossom 6

Bacon and Ricotta Stuffed Squash Blossoms
~makes 9 stuffed blossoms

  • 9 squash blossoms
  • 4 slices (about 5 ounces) uncured pepper bacon
  • 1 cup fresh whole milk ricotta
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon extra virgin olive oil

Instructions –

1. Wash squash blossoms and allow them to dry. If they are male, you have to remove the stamen while keeping the flower in tact. (Even with my little fingers, this is difficult so it helps to use a paring knife to cut it out.) Set aside.

2. Chop up bacon into little squares and spread out on a cast iron pan on medium heat. Cook until browned and crispy. Remove to paper towel and allow to cool.

Niman Ranch Uncured Pepper Bacon Bacon Bits 2

3. In a small bowl, stir together ricotta, parsley, olive oil, and bacon (once it has cooled). This mixture can be made a day ahead and stored in the fridge.

Bacon Ricotta Mixture

4. Fill squash blossoms gently, careful not to rip the petals. You eat it like a lollipop.

Stuffed Squash Blossom bitten squash blossom

Serving Suggestions

You can serve it as an appetizer in individual cordial glasses:

Bacon and Ricotta Stuffed Squash Blossom 3

You can also lay it on a plate by itself, or as an accompaniment to another appetizer or dish. It would be great with a zucchini dish, like a plate of fried zucchini with this stuffed blossom. Darn! I should have done that.

Stuffed Squash Blossom 2

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Summer Squash Chili with White Cheddar Cornbread

Tuesday, July 21, 2009

Summer Squash Chili with White Cheddar Cornbread 5

My friend Emily has been studying for the New York State Bar Exam and decided to spend her birthday studying in Washington Square Park. She had this great idea, inviting friends to join her in the park, to study or read a book, or just say hi. Of course, I wanted to bring her some food. It’s really the best or only way I know how to say Happy Birthday!

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Crawfish Gumbo

Sunday, March 22, 2009

Crawfish Gumbo was, by a good margin, the winner of the FoodMayhem Reader’s Choice: Crawfish Season, receiving 35.7% of the votes. There are many recipes already available online for Crawfish Gumbo, so my goal was to write a definitive guide. I’ve made gumbo quite a few times in the past, so I have a few tips to share. This post is more about the tips than anything else.

Crawfish Gumbo over Rice

The number one tip I have for you is (Tip #1): Don’t attempt to make gumbo unless you’re planning to spend the whole day making it!

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Wine-Braised Beef Shanks

Wednesday, March 11, 2009

Jessica bought some beautiful, large beef shanks and we needed to sneak in at least one more hearty meal before the weather gets warm. So I found an interesting sounding recipe for Wine-Braised Beef shanks, which was taken from the Sept 19, 1995 issue of Family Circle. Sadly, the recipe was written poorly and didn’t make a lot of sense. My instinct is that it was the web-translation from the paper magazine that caused the problem.

Fully Dressed Plate

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Winter Feta Dip and Pear Crudite

Wednesday, February 4, 2009

The concept of crudite and dip is an old classic. It’s irresistible for parties because it’s easy, you can make it ahead, and some call it healthy. For a new twist, try my version. I happen to think the flavor of the dip pairs (pun-intended) well with pears, but of course it will still be great with a more classic crudite, like carrots, celery, and bell peppers. Of course, you could dip chips too.

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Spinach Pie Rolls

Wednesday, January 28, 2009

When we were in Corfu, Greece we had fabulous Spinach Pie Rolls. I found something similar with a cheese filling in NY, but it wasn’t as good without the spinach. I do love cheese so combining the two, I now have my own version of the Spinach Pie Roll.

Spinach Pie Roll 5

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Deli-Style Turkey Burgers

Sunday, January 18, 2009

There is a crappy little deli on 5th avenue near 23rd Street called Deli Marche, I used to eat there fairly regularly. One of my favorite sandwiches was the turkey burger. They’re low quality, but taste so good. Tonight, since we had some ground turkey meat around, I decided to try and reproduce it. I did a pretty good job (so I say)…

Turkey Burgers

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