Weeknight Kitchen

Weeknight Kitchen
1:44 pm
Tue December 23, 2014

Weeknight Kitchen: Pistachio Polvorónes

Makes about 36 cookies, after you’ve eaten a bit of the cookie dough
 

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Weeknight Kitchen
1:43 pm
Tue December 23, 2014

Weeknight Kitchen: Green Bean-Radicchio Salad

Serves 6
 
I think about contrasts with salad. Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves. The anise hint of tarragon provides a counterpoint to the slight tanginess of ricotta salata. Soft tofu offsets the crunch of the vegetables: Think of it as a soft poached egg on top of your salad.
 
For the Dressing:
 
1 tablespoon minced shallot
1 garlic clove, minced
4 1/2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Juice of 1/2 lime

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Weeknight Kitchen
6:43 am
Fri December 19, 2014

Weeknight Kitchen: Pumpkin Soup with Smoked Cheese

Serves 4-6
 
This simple soup is hauntingly autumnal: sweet pumpkin simmered with spices and stock, then pureed and dressed with a grating of smoked cheese and a drizzle of olive oil. In Italy I first ate it with smoked ricotta -- that bit of smokiness took the soup into an entirely new realm.
 

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Weeknight Kitchen
6:40 am
Fri December 19, 2014

Weeknight Kitchen: Blackened Catfish

Serves 4
 
Responsibly farmed catfish, like the kind we serve at Brown Sugar Kitchen, are a "best choice" on the Monterey Bay Aquarium Seafood Watch list. Catfish is very delicate, and not a good choice for grilling, but perfect for this preparation. I think its slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick. Get out your cast-iron skillet and get real. Nothing tastes better with this dish than sweet corn and in-season tomatoes.
 
1 cup/215 g long-grain white rice
1 cup/240 ml water

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Weeknight Kitchen
6:28 am
Fri December 19, 2014

Weeknight Kitchen: Almond and Honey Brittle

Makes 1 pound
 
1/4 cup almond oil
4 cups sliced blanched almonds
2 cups sugar
1 cup honey
1/4 cup water
 
Preheat the oven to 400F. Grease a baking sheet with the almond oil.
 
Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes.
 
Set aside.
 
In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.
 

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Weeknight Kitchen
8:00 pm
Wed December 17, 2014

Brussels Sprout Bubble and Squeak

Serves 4
 
Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it's the perfect brunch dish.
 
1 baking potato, diced
1 pound Brussels sprouts, quartered lengthwise
1/2 pound thick cut bacon, sliced into bite-sized pieces

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Weeknight Kitchen
8:01 pm
Wed December 10, 2014

Weeknight Kitchen: Chocolate-Coconut Almond Bites

Makes about 30 bites
 
Welcome to the very sweet union of the macaroon and the candy bar. These coconut bites are essentially no-bake cookies (save for roasting the almonds). The coconut is sweet and crunchy, and the melted chocolate is the little bit of glue needed to hold the almond in place. Such good bites! It’s impossible to eat just one.
 
30 almonds
1/2 cup sweetened condensed milk
3/4 cup confectioners’ sugar
1 tablespoon pure vanilla extract
Pinch of salt
1 1/2 cups unsweetened flaked coconut

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Weeknight Kitchen
8:00 pm
Wed December 10, 2014

Weeknight Kitchen: Pan-Roasted Hake

Serves 4
 
A member of the cod family, hake has long taken a back seat to the more popular cod. But, because so much pressure has been put on other New England fish species, alternatives like hake are becoming popular. This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
 
1/4 cup canola oil
4 (7-ounce) hake fillets, skin removed
1 tablespoon unsalted butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon fresh thyme leaves

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Weeknight Kitchen
8:00 pm
Wed November 26, 2014

Weeknight Kitchen: Fried Chickpea Salad

Serves 4
 
Make sure to dry the chickpeas very well, which will allow them to get crisp and golden on the outside while remaining creamy inside. This salad is best served when the chickpeas are slightly warm or at room temperature.
 
1/3 cup Greek yogurt
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 15-ounce can chickpeas, rinsed, drained, and dried very well
1 bunch scallions, white and green parts, coarsely chopped (about 1 cup)
3 garlic cloves, sliced

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Weeknight Kitchen
8:00 pm
Wed November 19, 2014

Weeknight Kitchen: Chicken Marsala on the Lighter Side

Serves 4
 
Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up, resulting in a tender chicken dish with a rich pan sauce made with a touch of Marsala wine and fresh parsley. Trust me, you'll be happy you decided not to order out!
 
2 large boneless, skinless chicken breasts (8 ounces each)
Kosher salt
Freshly ground black pepper
1/4 cup plus 1 teaspoon all-purpose flour
1 tablespoon unsalted butter
2 teaspoons olive oil

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Weeknight Kitchen
8:00 pm
Thu October 23, 2014

Weeknight Kitchen: Wedge Salad with Bacon, Maple-Fried Red Onions, and Buttermilk Chive Dressing

Serves 4
 
The wedge salad is one of life's great pleasures. If you've ever been to an old-time diner or a classic steak house, you know what we mean. But in our ever-lasting efforts to make dishes more creative and healthy, we offer this twist on the original. Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio. 
 
2 tablespoons olive oil
1/2 medium red onion, thinly sliced (about 1 cup)
Kosher salt, to taste
1 tablespoon maple syrup
1/2 teaspoon vinegar, such as cider or sherry vinegar

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Weeknight Kitchen
8:00 pm
Wed September 24, 2014

Weeknight Kitchen: Farro-Chickpea Salad with Sunflower Seeds

Makes 8 to 10 servings
 
The Umbrian countryside is filled with sunflowers turning to face the arc of the sun over the course of the day. Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country. It can be found in most Italian grocery stores. The colors of the Italian flag are tossed into the mix -- bright green asparagus, rosy red grape tomatoes, and creamy white ricotta salata. 
 
2 cups farro
1 teaspoon kosher salt

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Weeknight Kitchen
2:28 pm
Wed September 17, 2014

Weeknight Kitchen: Hanger Steak with Gremolata

Bathe a piece of grilled steak with a rough mix of chopped parsley, garlic, lemon zest and olive oil and feel your appetite ignite. This week's recipe for Hanger Steak with Gremolata is from Erin Scott'sYummy Supper

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Weeknight Kitchen
12:00 pm
Sun September 7, 2014

Weeknight Kitchen: Chicken with Artichokes in Creamy Mustard Sauce

Jenny Rosenstrach is channeling Julia Child this week with her recipe for Chicken with Artichokes in Creamy Mustard Sauce from Dinner: The Playbook. The recipe, which is a riff on a classic French pan sauce, will teach you a technique you can use with any protein -- be it beef, pork, chicken or fish.

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Weeknight Kitchen
2:43 pm
Wed August 27, 2014

Weeknight Kitchen: Fattoush

I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version. It's a winner for me, as anything with pomegranates or pomegranate molasses makes my mouth water. And it's a lovely change from all the cakes that I have come to know so intimately over the decades. 
 

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Weeknight Kitchen
11:20 am
Thu August 7, 2014

Weeknight Kitchen: Thai Fried Omelet

Take a look at this photo and tell us you don't want a bite! This week's recipe for Thai Fried Omelet is from Asian food authority Andrea Nguyen's new book,The Banh Mi Handbook.

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Weeknight Kitchen
1:30 pm
Wed July 30, 2014

Weeknight Kitchen: Charred Corn Salad with Basil Vinaigrette

There are never enough sweet corn recipes this time of year. This week's offering for Charred Corn Salad with Basil Vinaigrette from Kelsey Nixon's Kitchen Confidence is a nice change of pace. Whole cobs of corn are grilled, the kernels cut off the cobs and then dressed in snappy vinaigrette. 

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Weeknight Kitchen
12:00 pm
Sat July 26, 2014

Weeknight Kitchen: Dark Chocolate Chunk-Cherry Muffins

This month’s sweet recipe makes use of the sour cherries you can find in farmers markets this time of year.

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Weeknight Kitchen
7:06 am
Mon July 14, 2014

Lynne's 7 Must-Have Ingredients for Cooks

Every cook's cupboard needs basic ingredients. Here is what you should stock up on. Buy bulk and organic when you can — buying bulk saves money because you can get the precise amount you need.

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Weeknight Kitchen
9:59 am
Thu July 10, 2014

Weeknight Kitchen: Blueberry Tamari Greens Bowl

This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead! 

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