Finally, here’s an easy recipe for turning leftover mashed potatoes into something other than soup.Ingredients:2 cups leftover cold mashed potatoes1 egg1 cup seasoned dry breadcrumbsButter and olive oilInstructions:In a medium bowl, combine mashed potatoes and egg and mix well (it should be a little stiff still). Season with salt and pepper if you think the…
Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while. Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo…
The addition of sweet white miso updates a traditional corn cake recipe, perfectly balanced by a zesty topping of pesto.Ingredients:FOR THE PESTO1 cup packed fresh basil leaves1 cup packed fresh, flat leaf parsley leaves2 cloves garlic1/3 cup cashews1/2 cup freshly grated Parmesan cheese1/4 tsp salt1/2 cup olive oilFOR THE CORN CAKES1/2 cup yellow cornmeal1/2 cup…
Every summer, chocolate grows a little neglected in my kitchen. I don’t mean to let it happen — in my mind, there are few higher confectionery callings than brownies or ganache — but as soon as I start seeing rhubarb and strawberries and raspberries at the markets, and just today peaches (!) and blueberries (sorry…
The inspiration for these delicious okra cakes came from Gloria Smiley, a friend and professional food stylist in Atlanta. Her okra cakes have a rice base, maybe because she’s got rice in her blood since she’s from the Low Country. I felt compelled to use cornmeal, maybe because I’m from farther inland. In fact, in…
Ingredients:1 lb tan-skinned sweet potatoes4 large garlic cloves, unpeeled4 Tbsp (or more) vegetable oil8 oz peeled, cooked shrimp, coarsely chopped2/3 cup chopped fresh cilantro2/3 cup finely ground breadcrumbs2 Tbsp finely chopped pickled or fresh jalapeños2 Tbsp finely chopped red onion1 1/2 teaspoons spice mix (recipe included below)Flour for dusting (1/2 to 1 cup)1/4 cup cumin…
Ingredients:For the crème fraîche1/2 cup crème fraîche2 tablespoons minced fresh herbs (dill, chives, parsley, etc.)1/4 teaspoon salt1/4 teaspoon lemon zestPepperFor the cakes:2 medium potatoes4 ounces smoked salmon, chopped (about 1/2 cup)2 tablespoons mayonnaise1/2 teaspoon lemon juice1 egg1 cup pankoVegetable oilSalt and pepperLemon wedges (optional)
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakesIngredients:1 rounded tsp Dijon mustard150.0ml milk1 egg85.0g fresh white breadcrumbs , preferably a day or two old1.0 tbsp snipped chivesIngredients FOR THE TARTARE-STYLE SAUCE½ tsp finely grated lemons zestflour , for shapingFOR THE FISH CAKES1 rounded tsp creamed…
Ingredients:2 ounces (1/2 stick) butter1 1/2 cups water1 cup cornmeal2 large eggs1/2 cup milk1/2 cup sugar1 teaspoon (1/3 palmful) salt1 cup all-purpose flour2 tablespoons slivered fresh sage (from 4 sprigs)2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will dueButter and honey, for topping your cakesInstructions:Heat a nonstick…
Ingredients:10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, plus more for pans1 cup whole, blanched almonds (5 ounces)1 1/2 cups sugar1 cup all-purpose flour2 tablespoons dark rum2 teaspoons pure vanilla extract8 large egg whites, room temperaturePinch of saltChocolate Frosting for Pinecone Cake6 cups sliced almonds (1 1/2 pounds)Confectioners’ sugar, for dusting (optional)Chocolate shavings, for…
Ingredients:2 1/4 cups sugar, divided1/4 cup water2 tablespoons plus 1/2 cup (1 1/4 sticks) unsalted butter, room temperature4 golden delicious apples (about 2 pounds), peeled, cored, each cut into 8 wedges1 3/4 cups cake flour1/2 teaspoon baking powder1/2 teaspoon salt2 large eggs1 teaspoon vanilla extract1/2 cup whole milkVanilla ice cream
Step 2 In the top of a double boiler, melt the butter with the chocolate. Remove from the heat and whisk in the sugar, whole eggs and egg yolks. Whisk in the flour. Step 3 Scrape the batter into the ramekins and bake for 10 minutes, or until the sides of the cake…
To make the crème anglaise, in a saucepan over medium heat, combine the milk and the vanilla bean, if using (if using extract, add it later), and heat until small bubbles appear along the edges of the pan. Remove from the heat and let cool slightly. Meanwhile, in a bowl, whisk together the egg yolks…
Ingredients:2 1/3 pounds yukon gold potatoes, cut into 1-inch piecesTop of 1 fennel bulb2 tablespoons curry powderCoarse salt and freshly ground pepper11 tablespoons unsalted butter1/2 cup all-purpose flour, plus more for shaping cakes1 cup dried currants1 large egg, well beaten1 1/2 teaspoons cumin seeds4 tablespoons clarified unsalted butterInstructions:1. Peel and wash potatoes. Place potatoes and…
We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries. 1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and…
The combination of salmon and whitefish is delicious (and pretty). A few tablespoons of horseradish give a real kick to the sauce. To adjust the heat to your taste, add the horseradish a little bit at a time.Ingredients:1 cup finely chopped unpeeled English hothouse cucumber3/4 cup mayonnaise3 tablespoons prepared white horseradish2 tablespoons finely chopped fresh…
Ingredients:SAUCE:2 roasted red peppers1/2 cup fat-free mayonnaiseblack pepperCRAB CAKES:1 teaspoon olive oil1/2 small onion, finely chopped1 rib celery, finely chopped1 egg white2 tablespoons chopped italian parsley2 tablespoons fat-free mayonnaise1 tablespoon lemon juice1 1/2 teaspoons crab boil seasoning1/2 teaspoon dry mustard1/4 teaspoon paprika1 pound lump crabmeat1 cup fresh bread crumbs
Photo by James Ransom Author Notes: These cakes are the product of an entirely different initial agenda. You see, I’ve been on a Hatch chile mission, scouring my local Whole Foods every August for the past two years. Ever since testing and falling in love with cookinginvictoria’s (Hi Paula!) delicious Huevos Rancheros (Country-Style Eggs Topped…
2. Increase heat to medium-high. When fat starts to smoke, add as many of the rice cakes as will fit in one layer, approximately half. Cook undisturbed until crusty on the bottom, about 20 seconds, and then flip the pieces with a spatula. Cook until crusty on this side, another 20 seconds. Remove the pieces…
Ingredients:14 ounces rice cakes for tteokbokki (about 2 1/2 cups)2 tablespoons coarsely ground Korean chile (gochugaru)1 tablespoon lower-sodium soy sauce1 teaspoon sugar2 teaspoons dark sesame oil1 tablespoon canola oil
These quinoa cakes are actually the perfect vegetarian burgers. Or, topped with a poached egg, simply served with yogurt or vegetable dip, they are great for parties or served as an appetizer.Ingredients:½ cup (120 g) quinoa2 eggsSaltPepper1 tbsp finely chopped parsley1 tbsp grated cheese½ onion2 garlic cloves¼ cup (50 g) breadcrumbsOlive oilInstructions:Rinse quinoa and cook…
A chocolatey tea-time treat that kids will love to help out withIngredients:140.0g golden caster sugar3 medium eggs140.0g icing sugar , sifted85.0g milk chocolate , broken140.0g soft butter100.0g self-raising flour2 35g packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from WaitroseFOR THE FROSTING85.0g soft butterIngredients Chocolate fudge Easter cakes25.0g…
Ingredients:4 mini sponge cakes4 tablespoons prepared espresso or coffee1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pieWhite chocolate barInstructions:Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white…
Chickpea cakes (fritters) with tomato jam These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal…