This crowd-pleasing tort, once all the veggie chopping is complete, is easy to make and best of all can be prepared in advance. Just give it a quick reheat an hour or two before serving, and let it come to room temperature. Serve it as a plated…
Stuffed Scallops are a classic appetizer that is easy to make and lends a sophisticated nod to a dinner. Serve them plated on a half shell or if you dont have shells, use oven proof ramekins or little enamel cast iron au gratin dishes. Want a less…
Nothing says summer like corn on the cob, especially fresh ears from the farm with the husks still on. Here is the step-by-step way to cook or grill corn to best bring out the fresh flavor, along with a few ways to season it, including how to make Mexican Corn and Jerk-Salted Corn recipes.
How to Cook Fresh Corn:
Boil: Bring a large pot of salted water to a boil; add husked corn and cook until tender, about 4 minutes. Grill: Brush husked corn with oil; grill over high heat, turning, until lightly charred, 8 to 10 minutes.
FRESH CORN ON THE COB RECIPE IDEAS
Some ideas to try beyond the classic corn on the cob served with butter:
Mexican Corn is a great recipe for corn that has been grilled with the husks still on! Gently peel back the husks and leave them attached at the top of the ear. Brush grilled ears of corn with mayonnaise; sprinkle with cotija cheese, cayenne pepper, and lime juice.
Corn with Herb Oil Warm 2/3 cup olive oil. Stir in 1 cup chopped mixed fresh herbs. Drizzle over cooked corn ears.
Jerk-Salted Corn Sprinkle onto corn a mixture of 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 tablespoons kosher salt.
Lemon-Pepper Corn Sprinkle onto cooked corn a mix 1/4 cup kosher salt, 2 teaspoons pepper and the zest of 1 lemon.
Some crusty or flaky loaves of bread crush and shred while cutting. Prevent this by turning the loaf upside down and angle your knife to slice from the bottom without crushing the top. Here we used The Green Kitchen brand of knives, a durable ceramic…
Want to vary up your morning smoothie? This recipe includes numerous anti-inflammatory ingredients that might not seem so appealing alone, but together, they blend to just just the right amount of tart and sweet. The dark green color is due to kale and pomengranate juice, and bing cherries. A sweet but zesty note comes from ginger, tumeric, vanilla and cinnamon. It also smells delicious.
INGREDIENTS
pomegranate or cherry juice
bing cherries
1 handful kale
1/2 inch fresh ginger root, peeled
1 1/2 cups of coconut water
1/2 tsp. of ground turmeric powder or 1/2 inch fresh turmeric root
1/2 tsp. ground cinnamon
Vanilla bean
water, to taste
ice to blend.
mint, cherry, or lime wedge to garnish
Got an idea to make this smoothie better? Tell us!
As popular as Zoodles are, few spiralizers can deliver a realistic pasta substitute in terms of veggie noodle size and cut. Spiralizers are a pain to clean and tend to require lots of elbow grease to create a zoodle spiral. The Nunewares 4-Blade Spiralizer is…
Challah Bread is soft, rich and slightly sweet. It’s full, rounded “bread braid” loaf is lovely to look at, it has an appealing sheen, and unique crust that tastes delicious with a spread or butter, toasted or plain, or used as a sandwich bread, and it makes a fantastic plain or stuffed French Toast.
ABOUT CHALLAH BREAD
Challah bread tastes particularly delicious served as a thick slice with butter allowed to sit at room temperature until it becomes “spreadable”
Enjoy Challah bread in generous slices of 1-2 inches thick
Ingredients
2 teaspoons active dry or instant yeast
1 cup (8 ounces) lukewarm water
4 to 4 1/2 cups (20 to 22 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) white granulated sugar
2 teaspoons salt
2 large eggs
1 large egg yolk (reserve the white for the egg wash)
1/4 cup (2 ounces) neutral-flavored vegetable oil (kosher) or butter
Instructions
Dissolve the yeast: Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar.
Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top.
Mix the dry ingredients: Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).
Add the eggs, yolk, and oil: Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.
Mix to form a shaggy dough: Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.
Knead the dough: With a dough hook attachment, knead the dough on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
Let the dough rise until doubled: Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.
Separate the dough and roll into ropes: Separate the dough into three equal pieces. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long.
Braid the dough: Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete. Braid it tight, even if it looks too skinny for now.
Let the challah rise: Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.
Brush the challah with egg white: About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.
Bake the challah: Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned.
Cool the challah: Let the challah cool on a cooling rack until just barely warm.
Slice and eat!
WHERE TO BUY THE ITEMS FEATURED IN THIS RECIPE POST
Don’t you hate when Potatoes grow sprouts before you can use them? Keep your potatoes fresh and sprout free with this simple trick. Potatoes grow sprouts. Good in the ground, not so great in your kitchen. To provide protection to the tender young sprouts, they…
