Weeknight Kitchen

Weeknight Kitchen
9:24 am
Thu June 18, 2015

Weeknight Kitchen: Live Habanero Tomato Soup

Makes 1 quart
 
It’s so easy, when you eat primarily raw food, to end up having a lot more sweet things in your diet. Many raw savory dishes take a lot of time and planning to execute. This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.
 
· 3 ripe medium tomatoes
· 1 small habanero pepper (If you like it less spicy, remove the stem and seeds.)
· 3 tablespoons hemp seeds
· 2 tablespoons flax oil
· 1 garlic clove

Read more
Weeknight Kitchen
7:27 am
Mon June 8, 2015

Weekend Kitchen: Sour Cream Rhubarb Pie

Makes 1 pie, about 8 to 10 slices
 
This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn't ask for a better neighbor, and when I found out she was a keen baker I knew she was one for keeps! I think this may be my all-time favorite pie. The combination of sour cream, rhubarb and crumb topping is so good, it should be illegal.
 
· 1 Butter's All Butter Pastry single crust pie (recipe follows)
· 1 1/4 cups sugar
· 3 tablespoons all-purpose flour
· 1/2 teaspoon salt

Read more
Weeknight Kitchen
1:47 pm
Wed June 3, 2015

Weeknight Kitchen: Grilled Caesar Salad with Sun-dried Tomatoes and Fried Capers

Serves 4
 
Grilling a salad might sound counterintuitive, but it adds a whole new flavor experience. Developing a nice char on the outside of the romaine not only enhances the presentation, but it also adds a nice depth of smoky flavor. Instead of using croutons, I pan-fry capers, which add a salty, nutty crunch. Without letting anything go to waste, I also fry the capers in the reserved oil from the jarred sun-dried tomatoes, which lends a honeyed flavor to the capers. Of course, the sun-dried tomatoes bring a pop of color and sweetness to help round out the dish.
 

Read more
Weeknight Kitchen
6:05 pm
Fri May 29, 2015

Weeknight Kitchen: Fish Kabobs

Serves 2 to 3
 
Soaking the skewers in water prevents them from catching fire during grilling. If you have metal skewers, use those instead.
 
· 6 (6-inch) wooden skewers
· 1 (8-oz.) tuna fillet
· 1 (8-oz.) grouper fillet
· 1 (8-oz.) salmon fillet, skinned
· 1 (8-oz.) bottle olive oil-and-vinegar dressing
· 1/4 cup chopped fresh flat-leaf parsley
· 1 Tbsp. fresh rosemary, chopped
· 1 Tbsp. pink peppercorns
· 2 Tbsp. fresh lemon juice
· Fresh herb sprigs (optional)
 

Read more
Weeknight Kitchen
9:43 am
Fri May 22, 2015

Weeknight Kitchen: Chickpea Masala & Saffron Rice

Serves 4
 
· 1 Tbsp ground cumin
· 1/4 tsp saffron threads
· 1 cup (7 oz/220 g) basmati rice
· 1 3/4 cups (14 fl oz/430 ml) chicken or vegetable stock or water
· Kosher salt
· 1 Tbsp extra-virgin olive oil
· 1 small red onion, finely diced
· 1 garlic clove, minced
· 1 Tbsp peeled and minced fresh ginger
· 2 Tbsp curry powder
· 1/4 cup (2 fl oz/60 ml) heavy cream
· 1 can (151/2 oz/485 g) chickpeas, rinsed and drained
· 3 oz (90 g) spinach
· Juice of 1 lemon

Read more
Weeknight Kitchen
9:48 am
Wed May 13, 2015

Weeknight Kitchen: Radish Sandwiches with Butter and Salt

Makes 6 to 8 small sandwiches or 20 to 24 hors d'oeuvres
 

Read more
Weeknight Kitchen
9:53 am
Wed May 6, 2015

Weeknight Kitchen: Oven-Baked Tarragon-Scented Salmon

Serves 6 to 8
 
Fennel seeds and fresh tarragon quietly infuse a yogurt marinade in this delicate fish supper. After it has spent a few hours in the fridge, slide the salmon into the oven and stir together the golden bread-crumb topping. You’ll be rewarded with a meal completely out of proportion to the amount of effort expended.
 
· 1 tablespoon fennel seeds
· 1/2 teaspoon kosher salt
· 1/8 teaspoon freshly ground pepper
· 1/2 cup plain yogurt (not Greek), preferably whole-milk
· 1 1/2 teaspoons Dijon mustard

Read more
Weeknight Kitchen
10:47 am
Wed April 29, 2015

Weeknight Kitchen: Spaghetti alla Carbonara

  • 8 ounces pancetta or thick bacon, diced
  • 4 large eggs, at room temperature
  • 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti

1. In a large sauté pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.

2. In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.

Read more
Weeknight Kitchen
11:09 am
Sat April 25, 2015

Weeknight Kitchen: Roasted Potatoes & Sun-Dried Tomatoes

For the salad, assemble:
 
· 2 1/2 ounces mixed baby salad greens (e.g., watercress, chard, and red oakleaf lettuce)
· 2 roasted potatoes, chopped
· Handful of sun-dried tomatoes, chopped
· 2 scallions, sliced
 
For the dressing, mix:
 
· 1 tablespoon extra virgin olive oil
· 1 teaspoon cider vinegar
· Pinch of salt and pepper
· Pinch of dried red pepper flakes
 
Vegetarian Alternative:
 
Add 2 ounces feta, Parmesan, or pecorino.
 

Read more
Weeknight Kitchen
10:50 am
Fri April 24, 2015

Weeknight Kitchen: Pineapple Upside-Down Cake

Serves 8 to 12
 
You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic. We make it in a cast-iron skillet and add bourbon to the salted-caramel pineapple topping. Sprinkle in almonds for added flavor and texture.
 
For the Caramel Pineapple Topping
 
· 1 pineapple
· 6 tablespoons unsalted butter
· 1 cup packed light brown sugar
· 1 tablespoon bourbon (rum or vanilla works too)
· 1/2 teaspoon fine sea salt
· 3/4 cup sliced almonds, toasted 
 
For the Cake

Read more
Weeknight Kitchen
10:53 am
Wed April 22, 2015

Weeknight Kitchen: Crispy Chicken with a Creamy Irish Whiskey and Wild Mushroom Sauce

Serves 4
 
We serve this dish in my restaurants in Dublin, Clodagh’s Kitchen, during the cold winter months, and it’s akin to a big, warm hug in your tummy! The sweet sharpness of the Irish whiskey cuts through the cream and earthy wild mushrooms. Serve with any variation of my creamed potatoes.
 
· 2 tablespoons olive oil
· 1 1/2 tablespoons butter
· 2 garlic cloves, peeled and left whole
· 4 supreme chicken filets (breast with wing bone attached), skin on
· sea salt and freshly ground black pepper
· creamed potatoes, to serve
 

Read more
Weeknight Kitchen
10:56 am
Wed April 1, 2015

Weeknight Kitchen: Vietnamese Lemongrass and Chile Chicken

Serves 4
 
I sometimes think I could live on Vietnamese food. I love the key flavors and I adore the balance of hot, sour, salty, and sweet that is such a dominant characteristic. This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken.
 
· 1 3/4 lb skinless, boneless chicken thighs, or chicken tenders
· 2 lemongrass stalks
· 1/4 cup fish sauce
· 2 1/2 tbsp superfine sugar, to taste
· 2 red chiles, halved, seeded, and shredded, divided
· 4 garlic cloves, crushed

Read more
Weeknight Kitchen
7:47 am
Fri March 20, 2015

Weeknight Kitchen: Lamb & Pistachio Patties

Makes about 10
 
Based on the Turkish fistikli kebap, this is my quick-and-easy version of the classic recipe. I add a few extra ingredients that work well with the pistachios. In the absence of a barbecue or flame grill, I like to shape the mixture into patties, which are easy to cook in a frying pan, but you can shape it into meatballs, larger patties or elongated kebabs if preferred. Serve this dish with Cacik or yogurt.
 
· 150g (5oz) shelled pistachio nuts
· 2 large free-range eggs
· 500g (1lb 2oz) minced lamb

Read more
Weeknight Kitchen
2:03 pm
Mon March 9, 2015

Weeknight Kitchen: Grilled Salmon with Horseradish and Pickled Beet Sauce (Lachs)

Serves 4
 
The combination of pickled beets and horseradish is common in eastern Europe, and its popularity has been co-opted by German cooks, who have long used both elements in the kitchen. If possible, use homemade pickled beets to create the robustly flavored topping for this simple salmon dinner.
 
· 1 cup/155 g sliced pickled beets, homemade (recipe follows) or store-bought, roughly chopped
· 3 tbsp freshly grated horseradish or prepared horseradish
· 2 tbsp finely chopped fresh curly-leaf parsley
· Grated zest and juice of 1 lemon

Read more
Weeknight Kitchen
1:38 pm
Wed February 18, 2015

Weeknight Kitchen: Salmon Cakes

Makes 6 servings
 
Canned salmon is a great way to get in your weekly dose of fatty fish without breaking your budget. Bonus: Canned salmon is an awesome pantry staple. This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!
 
· 2 tablespoons butter
· 1 small red onion, diced
· 4 stalks celery, diced
· 1 red bell pepper, seeded and diced
· 2 (14-ounce) cans salmon, drained
· 1/4 cup minced fresh parsley
· 2 tablespoons capers

Read more
Valentine's Day Treat
1:22 pm
Fri February 6, 2015

Bolognese Hot Chocolate - The Splendid Table

Bolognese Hot Chocolate

Read more
Weeknight Kitchen
1:30 pm
Wed January 7, 2015

Weeknight Kitchen: Chickpea Sloppy Joes

Serves 6 to 8
 
Gluten-Free, Nut-Free
 

Read more
Weeknight Kitchen
2:01 pm
Fri January 2, 2015

Weeknight Kitchen: Lemon Jammies

Makes about thirty-six 2 1/4 inch sandwich cookies
 
For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd, as pictured.
 
Oven Temperature: 350°F/175°C
 
Baking Time: 10 to 12 minutes for each of four batches
 
Special Equipment:
 
· Two 15 by 12 inch cookie sheets, nonstick or lined with parchment
· A 2 1/4 inch scalloped or plain round cookie cutter
· A 3/4 inch round cutter or a large pastry tube
 

Read more
Weeknight Kitchen
1:58 pm
Fri January 2, 2015

Weeknight Kitchen: Salmon and Herbed Bean Salad

Serves 4
 
Canned salmon is an often overlooked protein: it keeps for ages in the pantry and it’s inexpensive, easy to use, fast, and doesn’t even require turning on the oven. Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family. Of course, this would be great with canned tuna, too.
 
For the Dressing:
 
· 1 cup plain reduced-fat Greek yogurt

Read more
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
 

Read more

Pages