Monthly Archives: May 2016

3 ways bruschetta can star at picnic

A mainstay at many Italian restaurants, it’s an appetizer comprising slices of grilled bread adorned with any number of toppings.

According to Italian cookbook author Marcella Hazan, bruschetta likely originated in ancient Rome.

Olive growers who brought their produce there to be pressed would sample the flavor of the fresh-squeezed oil on toasted slices of bread.

Each topping yields roughly two cups, which should be ample to top four large slices of grilled bread.

[…] bruschetta is nothing if not basic, meaning that just about any filling you’d ordinarily put between two slices of bread will also work as a topping for bruschetta: egg salad, tuna salad, runny cheese, hummus, grilled vegetables, you name it.

Extra-virgin olive oil for brushing the bread

Remove the bread from the pan and, while it’s still hot, rub one side of each slice with a cut clove of garlic, then sprinkle it very lightly with salt.

¼ cup sour cream or Greek yogurt

1⁄3 cup minced red onion

In a medium bowl, mash beans using a potato masher, leaving about half in large pieces and the rest mashed.

Add onion, fennel, garlic, olive oil, lemon juice, oregano, hot pepper flakes and salt to taste and stir well.

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Potato salad, with a South Indian twist

Because they are so rich and flavorful, they are best served with simple accompaniments: some leftover chicken, chapattis, a tub of lime pickles (available online and in some supermarkets) and a simple salad that won’t wilt in the heat.

1 teaspoon cumin seeds

3 garlic cloves garlic, crushed

In a large frying pan, heat the oil over medium heat and when hot add the mustard seeds, cumin seeds and curry leaves.

When the seeds start to wriggle and the curry leaves crisp, add the shallots and cook until they turn golden, then add the ginger, garlic, chilies and cashews.

Turn up the heat to high and fry the potatoes for a few minutes until they brown slightly, then add the coconut milk and keep stirring until the coconut milk evaporates to a form a sticky glaze.

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Recipes: Guinness cake, watermelon salad

“Big Flavors From a Small Kitchen” (Mitchell Beazley), a new cookbook by Chris Honor, the Australian-born chef behind Chriskitch in London, is approachable for all levels of home cooks despite its critically acclaimed restaurant roots.

The luxury in his book, written with Laura Washburn Hutton, is the ease with which one can imagine re-creating his recipes, which start with salads and move on to brunch dishes, soups, main courses, “bakery” (breads, cakes) and “extras” (salad dressing, drinks, flavored salts and vinegars).

The flavors cull from all over the world, the ingredients mostly available at your local grocery store or farmers market; a beet salad zings with tarragon, a lamb pot roast delivers spicy warmth with a coffee and molasses crust.

2⁄3 cup crumbled feta cheese

3 tablespoons pumpkin seeds, dry roasted

To make Basil Sugar, in a small food processor combine 1 firmly packed cup of basil leaves a 1 cup superfine sugar.

Remove from the heat, add the cocoa powder and sugar, and stir to blend.

Stir together the baking soda, baking powder and flour into a mixing bowl.

Melt the white chocolate in a heat-proof bowl over a pan of barely simmering water.

In a small bowl, mix the melted chocolate and cream cheese to frost the cooled cake.

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Three vacation cocktails for those who can’t go on holiday

If you’re going on a fun vacation or a relaxing out-of-town getaway this Memorial Day weekend, good for you. No matter, we’re going to mix up a tropical cocktail or two and pretend we’re on vacation. 2 ounce Plantation Pineapple Rum Stiggins’ Fancy ½ ounce ginger peppercorn syrup (recipe follows) Swizzle all ingredients with crushed ice. Top with crushed ice and garnish with mint sprig and a dash of Angostura Bitters and Peychaud Bitters. ½ ounce simple syrup (made with equal parts sugar and water) Garnish with mint, lime wheel and an orchid (if you happen to have one around).

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