Acquire great cooking skills and create delicious appetizers
A rainbow cake is a multi-layered, vibrant cake that’s typically baked for weddings and other special events. The cake gets its name from the vivid colors it has, which are produced by incorporating food coloring into each layer’s batter. Typically, the colors of a rainbow …
Introduction: Elevate Your Culinary Game with Homemade Sriracha Aioli Looking to add a punch of flavor to your dishes? Look no further! In this article, we’ll guide you through crafting a delectable Sriracha Aioli that will elevate your culinary creations to new heights. This versatile …
Elevate your traditional potato salad recipe with this French twist. Enjoy a lighter side of this mayo heavy dish. Add olives, tuna, green beans and more to this savory salad to create a Niçoise-inspired salad.
This recipe is by Marissa Conrad and was originally published in the cookbook, “Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More,” on Chicago Tribune.
Step 1: In a large pot, place 2 pounds of potatoes and salt and then fill with cold water to cover. Heat to boiling; simmer potatoes until tender, about 18 minutes. Add 4 ounces green beans; cook 2 minutes. Drain; set aside to cool slightly. Cut potatoes into quarters. In a large bowl, place potatoes, beans, 1 can of tuna, 1 diced tomato, 1 minced anchovy fillet and 1/2 cup olives; toss to combine. Set aside.
Step 2: In a small bowl, whisk together 1 tablespoon vinegar, 1 tablespoon parsley and 2 teaspoons mustard; slowly whisk in 1/4 cup oil. Whisk in 1/2 minced shallot, and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with 2 hard-boiled eggs.
Simplicity is part of the reason home-baked dark rye breads are so good. Traditionally, black breads and pumpernickels were baked overnight, using the residual heat of the oven, and get their distinctive color from a long, slow caramelization of the bread itself in the oven. Short-cut …
Fresh herbs, sauteed mushrooms, goat cheese and chorizo make this savory bread pudding a winner. It’s easy to make ahead of time and transports beautifully for your next brunch or holiday breakfast. Chorizo Bread Pudding Ingredients Directions Step 1: Preheat oven to 350 F. Grease a 9-by-13-inch baking …
Welcome to a culinary adventure featuring marinated broiled tuna with Sauce Niçoise—a tantalizing dish that brings together the succulent flavors of fresh tuna and the vibrant Mediterranean flair of Sauce Niçoise. Join us as we dive into the art of preparing this exquisite seafood masterpiece, perfect for impressing guests or indulging in a gourmet meal at home.
Step 1: Preheat broiler or outdoor grill to high.
Step 2: Place 4 (6-ounce) center-cut tuna steaks in a dish. Season both sides with salt and pepper to taste. Brush both sides with 2 tablespoons olive oil. Add 4 sprigs fresh thyme (or 2 teaspoons dried), 2 crumbled bay leaves, 4 small sprigs fresh rosemary (or 2 teaspoons dried) and 1/8 teaspoon red pepper flakes. Cover with plastic wrap and let stand for 20 minutes.
Step 3: Boil a pan of water. Place 4 ripe plum tomatoes in the boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
Step 4: In a small saucepan over medium-high heat, place 4 tablespoons olive oil. When hot, add 1/2 cup sliced fennel, 1/2 cup sliced red onion and 2 teaspoons coarsely chopped garlic. Cook briefly until wilted. Add the tomatoes, 4 pitted black olives, 2 teaspoons grated lemon rind and 2 tablespoons red wine vinegar. Cover and simmer for 5 minutes.
Step 5: Transfer the fennel mixture to a blender or food processor fitted with a blade attachment. Add 3 tablespoons chopped fresh basil and blend 5 to 7 seconds, taking care that the sauce remains coarse. Transfer sauce to a saucepan, season with salt and pepper, to taste, reheat briefly. Keep warm.
Step 6: If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 2 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 2 minutes longer, or to desired doneness.
Step 7: If grilling, place the steaks on a hot grill, cover and cook 2 minutes. Turn the fish, cover and cook about 2 minutes or to desired doneness.
Step 8: Serve with prepared sauce around the fish and sprinkle with the remaining 1 tablespoon basil.
Jason Goldstein of Chop Happy created this recipe as an homage to his childhood memories of going to the bagel store with his dad in New York City. It’s a fun and easy appetizer for any party and can even be made a day beforehand (just refrigerate …
The best dessert for a warm summer day This amazing Polish cheesecake recipe, topped with strawberries and Jell-O, is the perfect way to sweeten up your day. It’s a great recipe for warm weather, pair it with delicious grilled dishes, or bring it to your Fourth …
A calzone is a big old pocket filled with everything you like in a pizza. They’re really easy to make and they’re a great place to ‘hide’ veggies from your family. Any in-season vegetables work well in a calzone—experiment and enjoy!
If you have a bread maker, place the dough ingredients in the kneading basket in the order recommended by your manufacturer. Set to ‘dough’ or ‘pizza dough.’ This step will take 1 to 1 1/2 hours.
Step 1: If you have a breadmaker, see notes.
Step 2: If you are kneading by hand, place 1 cup warm water in a large bowl. Sprinkle 1 package active dry yeast (2 1/4 teaspoons) and 1 tablespoon honey or sugar in the bowl to dissolve.
Step 3: Use a whisk to stir in 1 1/2 teaspoons salt and 2 1/2 to 3 cups flour. When it gets too thick to whisk, mix with a floured hand. This will take about 5 minutes.
Step 4: Oil the surface of the dough with olive oil. Place a warm, damp cloth over the bowl and set aside is a warm spot. Allow the dough to rise until doubled in size, about 1 hour.
Step 1: While the dough is rising, saute the vegetables. In a large pan, heat 1 to 2 tablespoons olive oil. Sautee 1/2 minced onion, 1 to 2 cups dark greens and 2 to 4 minced garlic cloves. Season to taste with salt and pepper.
Step 2: In a large bowl, toss cooked vegetables with 1/2 teaspoon basil, 1 pound ricotta or cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Add salt and black pepper to taste. Remember that the cheeses and some filling choices may already add enough of a salty flavor.
Step 3: Preheat the oven to 425 F. Oil a baking tray.
Step 4: Punch down the dough and divide into 6 sections. Roll each section out, one at a time, on a floured board, forming circles.
Step 5: Place about 1/2 cup of filling in the center of each circle of dough, leaving about a 1/2-inch border.
Step 6: Moisten the edges of the dough with water and fold the dough over, crimping the edges with fingers or a fork. Make small holes in the top of the pastry to allow steam to escape during baking.
Step 7: Arrange the calzones on the oiled baking tray. Bake for 15 to 20 minutes or until lightly browned. To create a crispier crust, you can brush oil or melted butter on the top crust during the last 5 minutes of baking. Serve hot with pizza sauce for dipping.
This recipe was originally published in the Chicago Tribune.
Some of the best holiday desserts aren’t very aesthetically pleasing. There’s always a few astray apples in apple pie, and who could forget how challenging it is to decorate sugar cookies? Luckily, there is one treat your holiday spread has been missing: Hungarian nut roll. Not only is …