Crispy Cream-Braised Potatoes and Fennel recipe on Food52.com. Author Notes: I have a hard time deciding which I like more -- creamy potatoes (say, mashed or scalloped) or crispy, oven-roasted ones.
So I set out to combine the best of both worlds. I braise the potatoes and fennel in half-and-half until they’re soft, tender, and well-seasoned, then pop them under the broiler with a showering of fresh herbs, cheese and orange zest until they get crispy and caramelized around the edges. It’s a nice dish for holiday entertaining because most of the work is done stove top, which is a blessing when you have one oven and a gazillion things to cook in it. The braised vegetables can be prepared in advance and broiled when you’re ready.
It’s a simple dish that’s definitely greater than the sum of its parts. Food52 Review: EmilyC has created the perfect lovechild of creamy and crispy potato sides. Serves 4 Your Best Root Vegetable Side Contest Winner! Angelic Deviled Eggs recipe on Food52.com. Author Notes: Definitely not your mother’s deviled eggs!
An excellent source of protein, our version is much less devilish because we’ve replaced half the egg yolks with low-fat cottage cheese, and then blended it all together with a spike of hot mustard and a pinch of dill. So dig in with a “devil-may-care”attitude…they’re heavenly! (less)Author Notes: Definitely not your mother’s deviled eggs! An excellent source of protein, our version is much less devilish because we’ve replaced half the egg yolks (…more) - My Well Fed Heart Serves 8 8 large eggs 2 tablespoons fat-free mayonnaise 1 tablespoon hot mustard or prepared wasabi 3 tablespoons nonfat cottage cheese 1 tablespoon lemon juice 1 teaspoon dill weed paprika Place eggs in large saucepan and cover with cold water.
Roasted Tofu and Vegetables Recipe. Wednesday, September 18, 2013 Roasted Tofu and Vegetables I had serious doubts the first time I heard of a recipe for Roasted Tofu.
Crustless Quiches : Recipes and Cooking. Spinach and Smoked Gouda Crustless Quiche Recipe : Food Network Kitchens. Cauliflower and Ham Crustless Quiche Recipe : Food Network Kitchens. Asparagus Risotto Recipe. If you want to make this a vegetarian dish, use vegetable stock or water instead of the chicken stock.
Ingredients 2 Tbsp unsalted butter, divided1/2 cup chopped shallots1 cup arborio rice1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)About 4 cups chicken stock (or vegetable stock for vegetarian option)*1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks1/2 cup freshly grated Parmesan cheeseSalt and pepper If cooking gluten-free, use gluten-free stock.
Method 1 In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. 2 While the shallots are cooking, bring the stock to a simmer in a saucepan. 3 Add the wine. Note the stock amount given is approximate. 4 Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Pasta with Green Beans, Potatoes and Basil Pesto (Pasta Alla Ligure) Good Bread... Good Meat... Good God... Let's Eat: Chicken Parmesan Casserole. Baked Chili Cheese Fries with Bacon and Ranch. Cremini Mushroom, Bacon, and Shallot Crustless Quiche Recipe : Food Network Kitchens. Directions Preheat oven to 350 degrees F.
Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan.
Whisk the half-and-half, eggs and yolks in large glass measuring cup. Bake until the quiche is just set in the center, about 40 to 50 minutes. Copyright 2009 Television Food Network, G.P. Baked Potatoes with Wild Mushroom Ragù. Colcannon. The Ultimate Twice Baked Potatoes. How do you like your potatoes?
Fried, baked, mashed, au gratin? Everyone in my family likes them different. Everytime I my husband to the grocery store with a list he comes home with the everything on the list plus at least one bag of chips. He can kill a bag of chips in a sitting. I, on the other hand, can take or leave chips. Potato Salad with Hummus-Yogurt Dressing. Double Fried French Fries. Carrot, Sweet Potato, and Red Lentil Soup with Moroccan Flavors recipe on Food52.com. Author Notes: This is essentially a "clean out the fridge and pantry" soup, but with the unifying themes of sweet, red, vegetables and lentils, and warm, spicy Moroccan flavors.
Roasted Celery Soup recipe on Food52.com. Author Notes: Celery roasted with a little fennel and garlic and then pureed with chicken broth and potatoes makes for a nice starter or light lunch.
A touch of half and half or cream with a spritz of lemon finishes it off. (less)Author Notes: Celery roasted with a little fennel and garlic and then pureed with chicken broth and potatoes makes for a nice starter or light lunch. A touch of half (…more) - inpatskitchen Food52 Review: WHO: Inpatskitchen is a prolific FOOD52er and -- as a retired teacher, paralegal, and seafood retailer -- a bit of a cook of all trades, too. WHAT: A simple and elegant twist on cream of celery soup. Makes almost 2 quarts Your Best Celery Recipe Contest Winner! More creamy vegetable soups. Roasted Carrot Soup recipe on Food52.com. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Zucchini and Goat Cheese Crustless Quiche Recipe : Food Network Kitchens. Directions Preheat oven to 350 degrees F.
Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Meanwhile, pulse bread into crumbs in a food processor. Turkey and Veggie Alfredo Pot Pie. How To Cook Polenta: The Only Recipe You Will Ever Need. Occasionally, you'll mention an ingredient to someone and it will be met with wide eyes, vacuum lungs and flailing hands.
"No, no, no. I don't cook that. " We've seen this happen with polenta one too many times, and we want to give you all a big hug through the internet. We can do this, and quite frankly, you owe it to your fall and winter to do this. Polenta, like its American cousin grits and other lesser known porridges of all kinds, has a power to comfort and fortify unlike many other foods. Why do people go all weak in the knees when they think about cooking polenta? The Only Polenta Recipe You'll Ever NeedAdapted from Molly Wizenberg of Orangette, who adapted hers from "The Zuni Café Cookbook" by Judy Rodgers. 5 cups water 1 cup coarsely ground polenta 2 cloves garlic, minced 1 1/2 teaspoons kosher salt, or to taste 2 Tablespoons unsalted butter, or to taste 2 Tablespoons sour cream (or creme fraiche if you feel fancy) Taste it.
Here is where the magic happens: Turn off the heat. Connecting… 10 Ways to Cook an Egg. There are more than 101 ways to cook an egg. Each method is different from the other. Some of these methods require skill and experience, and even special tools, while a handful can easily be done by anyone. Cooking an egg is probably the first thing that you learned when you started to learn how to cook. In fact, egg is one of the easiest ingredients to play around in the kitchen.