Ingredients:
1 cup cubed watermelon
1 cup cubed cantaloupe
1 cup cubed honeydew melon
4 tablespoons orange juice
3 tablespoons honey
1 tablespoon lemon juice
3 tablespoons freshly chopped mint leaves
1 cup crumbled ricotta salata cheese
Directions:
In a large bowl, combine the melons.
In a small bowl, whisk together the orange juice, honey, lemon juice, and mint.
Toss the melons with the dressing.
Top with crumbled ricotta salata and serve immediately.
Monday, March 19, 2012
Sunday, March 18, 2012
Kitchen Boss's Funny Face Buttermilk Pancakes
Ingredients:
Pancakes:
2 cups all-purpose flour
2 cups buttermilk
1/2 cup melted unsalted butter plus 2 tablespoons for cooking
2 large eggs
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Funny Face Decorations:
1 banana, sliced
1 cup blueberries
1 cup strawberries, sliced
1 cup sliced peaches (fresh, canned or frozen)
1 cup milk chocolate chips
12 slices bacon, cooked
Whipped cream
Directions:
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter.
Decorate with Funny Face Decorations. Use bananas and blueberries for eyes, bacon for hair, strawberries for mouth.....get creative and use your imagination!
Pancakes:
2 cups all-purpose flour
2 cups buttermilk
1/2 cup melted unsalted butter plus 2 tablespoons for cooking
2 large eggs
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Funny Face Decorations:
1 banana, sliced
1 cup blueberries
1 cup strawberries, sliced
1 cup sliced peaches (fresh, canned or frozen)
1 cup milk chocolate chips
12 slices bacon, cooked
Whipped cream
Directions:
In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat.
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter.
Decorate with Funny Face Decorations. Use bananas and blueberries for eyes, bacon for hair, strawberries for mouth.....get creative and use your imagination!
Cake Boss Buddy’s Hashbrowns With Eggs
Ingredients:
2 large russet potatoes
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped parsley
4 large eggs
Directions:
Preheat the oven to 400 degrees F.
Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
Alternatively, you can place potatoes on a microwave safe plate, cover with a damp paper towel and microwave on high for 12 minutes, rotating once.
Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
Peel the potatoes and cut into 1/3-inch dice. Melt 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the onion and red pepper. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper and add the potatoes.
With a spatula, turn over large chunks of the crusted potatoes. Tamp the potatoes down to the bottom of the pan and continue cooking until crisp on the bottom. Flip the potato mixture to crisp on the other side. With a spatula, create four holes in the hash. Break one egg into each hole. Cover and cook until eggs reach desired doneness.
Garnish with chopped parsley. Serve warm.
2 large russet potatoes
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped parsley
4 large eggs
Directions:
Preheat the oven to 400 degrees F.
Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
Alternatively, you can place potatoes on a microwave safe plate, cover with a damp paper towel and microwave on high for 12 minutes, rotating once.
Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
Peel the potatoes and cut into 1/3-inch dice. Melt 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the onion and red pepper. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper and add the potatoes.
With a spatula, turn over large chunks of the crusted potatoes. Tamp the potatoes down to the bottom of the pan and continue cooking until crisp on the bottom. Flip the potato mixture to crisp on the other side. With a spatula, create four holes in the hash. Break one egg into each hole. Cover and cook until eggs reach desired doneness.
Garnish with chopped parsley. Serve warm.
Whole Wheat Vegetable Lasagna
Ingredients:
1 pound whole-wheat lasagna noodles
3 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 cups mushrooms, chopped
1 red bell pepper, chopped
2 small zucchini, sliced into rounds
2 small yellow squash, sliced into rounds
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
3/4 cup grated Parmesan cheese, divided
Salt and pepper
10 ounces fresh or frozen spinach, steamed, squeezed dry and chopped
1 15-ounce container ricotta cheese
1/3 cup store-bought pesto, or Buddy's Master Pesto recipe
1 pound mozzarella cheese (the non water-packed kind), torn into pieces
Directions:
Preheat oven to 375 degree F. Butter a 9 x 13" baking dish.
Bring a pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, or until al dente. Drain and let cool.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and garlic with a pinch of salt and stir to coat with the oil. Cook, stirring, for about 30 seconds. Add the mushrooms, red pepper, zucchini and yellow squash with another pinch of salt. Reduce heat to medium and sauté for 8 to 10 minutes until the vegetables have softened and exuded their juices.
Heat the milk in a saucepan over medium to low heat to avoid scalding. Then, heat the butter in a medium saucepan. Whisk in the flour to the butter and cook for 1 to 2 minutes, to remove the raw flour taste and completely melt the butter. Gradually whisk in heated milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly.
Stir in 1/2 cup Parmesan cheese and whisk until smooth. Remove from heat and stir in the chopped spinach. Season to taste with salt and pepper. Set aside 1/2 cup of the spinach mixture for top of the lasagna.
In a small bowl combine the ricotta and the pesto.
Spread a thin layer of spinach mixture in the bottom of prepared pan. Add a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the spinach mixture, 1/4 of the mozzarella. Repeat this layering two more times. Finish with a top layer of noodles, the reserved spinach mixture, the remaining mozzarella and the 1/4 cup of Parmesan cheese.
Cover with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 20 minutes or until lightly browned on top. Cool for approximately 10-20 minutes before serving.
1 pound whole-wheat lasagna noodles
3 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 cups mushrooms, chopped
1 red bell pepper, chopped
2 small zucchini, sliced into rounds
2 small yellow squash, sliced into rounds
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
3/4 cup grated Parmesan cheese, divided
Salt and pepper
10 ounces fresh or frozen spinach, steamed, squeezed dry and chopped
1 15-ounce container ricotta cheese
1/3 cup store-bought pesto, or Buddy's Master Pesto recipe
1 pound mozzarella cheese (the non water-packed kind), torn into pieces
Directions:
Preheat oven to 375 degree F. Butter a 9 x 13" baking dish.
Bring a pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, or until al dente. Drain and let cool.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and garlic with a pinch of salt and stir to coat with the oil. Cook, stirring, for about 30 seconds. Add the mushrooms, red pepper, zucchini and yellow squash with another pinch of salt. Reduce heat to medium and sauté for 8 to 10 minutes until the vegetables have softened and exuded their juices.
Heat the milk in a saucepan over medium to low heat to avoid scalding. Then, heat the butter in a medium saucepan. Whisk in the flour to the butter and cook for 1 to 2 minutes, to remove the raw flour taste and completely melt the butter. Gradually whisk in heated milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly.
Stir in 1/2 cup Parmesan cheese and whisk until smooth. Remove from heat and stir in the chopped spinach. Season to taste with salt and pepper. Set aside 1/2 cup of the spinach mixture for top of the lasagna.
In a small bowl combine the ricotta and the pesto.
Spread a thin layer of spinach mixture in the bottom of prepared pan. Add a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the spinach mixture, 1/4 of the mozzarella. Repeat this layering two more times. Finish with a top layer of noodles, the reserved spinach mixture, the remaining mozzarella and the 1/4 cup of Parmesan cheese.
Cover with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 20 minutes or until lightly browned on top. Cool for approximately 10-20 minutes before serving.
Tuesday, February 14, 2012
Cupcake Decorating Techniques
Whether you make cupcakes from scratch or buy them premade, there's always good reason to add an eye-catching finishing touch. Here are 10 imaginative ways to spruce up this classic dessert. Whatever decorating tips you employ, remember to brush freshly baked cupcakes with your fingers or a clean paintbrush to get rid of any stray crumbs before you start frosting or glazing. The experience of eating a cupcake also has to do with how it's displayed. When your batch is ready to serve, set them out on an attractive platter of some kind, such as a rustic cake stand, silver serving dish or plate with an interesting pattern. Have fun and remember that when it comes to decorating cupcakes, your imagination is the limit!
Of course, the standard colored sprinkles in solid or assorted colors are a tried and true cupcake decoration. Your options range from fine, sandlike granules to tiny pearl-sized nuggets or shapes. When applying fairly small flakes, hold the shaker higher for a light, even dusting and lower for denser coverage. But don't let what's prepackaged as "sprinkles" on grocery stores' baking aisles limit your creative prowess in the kitchen. There are many relatively small edibles that can serve as a type of sprinkle -- many of which are already in your kitchen pantry! Try sprinkling on chocolate chips, grated nuts or even coffee grounds. Spices like cinnamon, cayenne or cloves can also do the job and add another dimension of flavor to your baked confection.
Of course, the standard colored sprinkles in solid or assorted colors are a tried and true cupcake decoration. Your options range from fine, sandlike granules to tiny pearl-sized nuggets or shapes. When applying fairly small flakes, hold the shaker higher for a light, even dusting and lower for denser coverage. But don't let what's prepackaged as "sprinkles" on grocery stores' baking aisles limit your creative prowess in the kitchen. There are many relatively small edibles that can serve as a type of sprinkle -- many of which are already in your kitchen pantry! Try sprinkling on chocolate chips, grated nuts or even coffee grounds. Spices like cinnamon, cayenne or cloves can also do the job and add another dimension of flavor to your baked confection.
Wednesday, February 8, 2012
Cake Boss Buddy Valastro in Australia
Valastro, who is currently in Australia for two live shows in Perth and Sydney, is now known all over the world as the Cake Boss because of his hit reality television show.
But it was a childhood prank that got him into the kitchen in the first place.
Buddy Valastro's Cake With the Boss is on Sunday, February 5 at 2pm at the Perth Convention Centre and Monday, February 6 at 7pm at the Sydney Convention and Exhibition Centre. Tickets are available through Ticketek.
But it was a childhood prank that got him into the kitchen in the first place.
Buddy Valastro's Cake With the Boss is on Sunday, February 5 at 2pm at the Perth Convention Centre and Monday, February 6 at 7pm at the Sydney Convention and Exhibition Centre. Tickets are available through Ticketek.
Thursday, December 8, 2011
Kid's Cavatelli With Broccoli and Cream Recipes
INGREDIENTS
4‑5 cups broccoli florets and tender leaves
3 plump cloves garlic, minced
2 Tablespoons olive oil
1 pound fresh or frozen cavatelli (not the ricotta)
Grated parmesan to serve
PREPARATION:
Bring a large stockpot of salted water to the boil. Blanch the broccoli -- cook more than al dente stage, but not to a mush. Remove and shock in ice water to stop cooking. Keep water at a simmer. Use the same water to cook cavatelli.
Heat a large sauté pan with enough capacity to contain all of the sauce, broccoli and pasta over medium. Add the olive oil and garlic and cook over low heat, just to flavor the oil with the garlic. The garlic should not burn.
Meanwhile, cook the cavatelli per instructions al dente. Drain into a bowl, and add broccoli, some cheese and the garlic oil. Toss to combine and serve with plenty of grated parmesan on the side.
4‑5 cups broccoli florets and tender leaves
3 plump cloves garlic, minced
2 Tablespoons olive oil
1 pound fresh or frozen cavatelli (not the ricotta)
Grated parmesan to serve
PREPARATION:
Bring a large stockpot of salted water to the boil. Blanch the broccoli -- cook more than al dente stage, but not to a mush. Remove and shock in ice water to stop cooking. Keep water at a simmer. Use the same water to cook cavatelli.
Heat a large sauté pan with enough capacity to contain all of the sauce, broccoli and pasta over medium. Add the olive oil and garlic and cook over low heat, just to flavor the oil with the garlic. The garlic should not burn.
Meanwhile, cook the cavatelli per instructions al dente. Drain into a bowl, and add broccoli, some cheese and the garlic oil. Toss to combine and serve with plenty of grated parmesan on the side.
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