The of the year is a time for reflection, of course, my mind turns to food! I looked back on my 2015 blog recipes and have selected my favorite recipes of 2015. The main criteria for my selection is the number of times I have made this recipe during the year…….so drum roll please for my top recipe picks for this year. These are recipes you will want to try and use over and over again as well!
From by the bay, thank you for your interest in this blog and wishing you all a very Happy and Healthy 2016! See you next year!
Chili Parmesan Crisps
- 5 ounces shredded parmesan cheese
- 1 teaspoon red chili flakes
- 1/2 teaspoon fine sea salt
Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.
Options: substitute 1 teaspoon of red chili flakes with one of the following:
minced rosemary, minced thyme, crushed black pepper or fennel seeds
Mushroom Quinoa Risotto
2 cups quinoa, rinsed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh assorted mushrooms, stemmed, sliced
1 1/2 cups thinly sliced leeks, cleaned well
1/4 teaspoon red chili flakes
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
3 teaspoons chopped fresh thyme, divided
2 to 3 cups chicken stock
1/2 cup dry white marsala wine
1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)
Grated Parmesan cheese
Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.
Jalapeno Kale Coleslaw
Ingredients for salad
1 head of green cabbage , finely shredded
1 cup of kale, remove ribs and finely shredded
1/2 cup red onion finely sliced
Ingredients for dressing
1/2 cup olive oil
juice of 4 limes
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1 small jalapeno seeded and chopped
To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.
Spicy Zucchini Pineapple Salsa
As seen on “The Food Network Kitchen” by Geoffrey Zakarian
Serves 4 to 6
2/3 cup small- diced zucchini
2/3 cup small -diced fresh pineapple
1/4 cup fresh mint leaves torn
1 teaspoon finely chopped shallots
1 teaspoon finely minced jalapeno pepper
2 tablespoons extra virgin olive oil
1 tablespoon chardonnay or white wine vinegar
1/4 teaspoon freshly grated ginger ( optional)
fine sea salt and fresh ground black pepper to taste
In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.
Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)
14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.