The Fifth Tine – Page 125 – food for eating good

My Bricklayer’s Coffee Table – Rustic & Refined design

March 11, 2012October 15, 2017 yholmes Leave a comment

Reclaimed wood coffee tables are perfectly rustic & refined. Stylish, practical, beautiful and nearly indestructible, these eco-friendly tables can only get better with time. Last summer I came across a beautiful bricklayers coffee table in my favorite magazine, House Beautiful. After some research and realizing it was a pretty trendy table, I knew I had found the solution to my large living room and dwarfed coffee table dilemma.

Update: This turned out to be so popular I made a few for friends and ended up with an Etsy store. Haute Habitats has many custom reclaimed wood furniture pieces. Check our store out!

I love a good project and nothing gets me more energized than having something to plan, create & construct. It helps to have a multi-talented friend who also likes a good project and just happens to be a great welder – lucky me :-). With his help, this table came together almost painlessly (except for the 2 weeks it took to rust the iron to my satisfaction).

The wood I chose is over 250 years old and from an old barn in upstate New York. I originally bought the wood for another project – my wood wall (another House Beautiful inspiration). It’s not as hefty as the Restoration Hardware version – but this wood has a ton more character and it shows.

I’ve spent hours putting things on it and taking them off. I’ll soon have the right combination of “stuff”, but I adore it naked. It’s full of texture and character and smooth enough to run your hand over without any splinters. It’s strong, beautiful and one of a kind.

Nope, you can’t have mine (loved the nice offer I already received). Drop me an email and I’ll get you to the right guy.

Ancho Turkey Chili

January 7, 2012October 15, 2017 yholmes Leave a comment

There are a few kitchen gadgets that I do not own… it’s a shock to me too. I see TV chefs putting all kinds of fun things through a food mill and magically there is a beautiful fresh tomato puree with no skin or seeds – can’t I make that happen with a food processor and sieve? The ricer is another contraption I could use to turn out some light and beautiful mashed potatoes – but I don’t really like mashed potatoes.

Soups and sauces are more my thing and there have been many blender blow-ups of hot bisque all over my kitchen. It’s time for an immersion blender – that is a gadget I will use and won’t take up a ton of space. On Christmas Day I opened the box and instantly put it to use for my pork roast pan sauce. I noticed my Dad eyeing the “boat motor” he spent hours shopping for (thanks mom) and his brain was ticking. He’s quite a good cook and has been experimenting with dried chiles for chili and soups… this would be a perfect way to get those chilies pureed.

Since I have been looking for anything to puree lately – I decided to give his method a shot in my healthy turkey chili. I’m a changed person. Really I am. The intensity you get from the dried chili puree can’t be achieved with chili powder alone. The combination of both with the fresh toasted spices is a crazy ride on the flavor boat.

I love this gadget and round 2 with poblanos & chicken is coming soon!

Cooks Notes: You can use a blender to puree the chilis – be sure to push through a sieve to remove any pepper skins. If you don’t have whole spices – use the same measurement of ground spices.

Ancho Turkey Chili

Print Recipe

INGREDIENTS

4 to 5 medium dried ancho chiles, stemmed and seeded
1 tablespoon extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
1 large onion, chopped
1 1/2 pounds ground turkey (85/15)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon whole coriander seeds
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
Kosher salt and freshly ground black pepper
3 cups low-salt chicken broth
One 15 to 16-ounce can beans – black pinto kidney mix, rinsed and drained

DIRECTIONS

Make Ancho Puree: Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours. Puree in a blender or with an immersion blender. Strain through a fine mesh sieve to eliminate any of the skins.

Toast the spices: In a small, dry skillet, toast the seeds over medium-high heat, shaking the pan often. Keep watch to ensure the seeds don’t burn. When the seeds are fragrant and slightly darker, transfer them to a plate. Cool the toasted seeds, then grind them in a spice mill.

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the chili puree, tomato paste, chili powder, cumin, coriander, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper to taste.

Serve with cilantro, cheese & sour cream.

Tarte Flambée: Alsatian Bacon & Onion Tart

December 27, 2011March 19, 2023 yholmes Leave a comment

It’s impossible to go wrong with a crispy pizza like crust layered with cheese, caramelized onions & bacon. The Tarte Flambée is a regional specialty of Alsace, France and when done the right way can take some time. Making the dough, waiting for it to rise and caramelizing the onions is a slow process. However, it can all be done a day ahead at the least (cook the bacon, caramelize the onions and proof the dough and store in the fridge).

I was easily able to find the authentic ingredients but if you have trouble you can substitute as follows:

Fromage Blanc – substitute cream cheese
Creme Fraiche – substitute sour cream

It was worth every minute – absolutely delicious!

INGREDIENTS

Crust:

1/4 cup lukewarm water
3/4 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup all-purpose flour, plus a little more for dusting
1 tablespoon extra-virgin olive oil
Pinch salt

Topping:

1/2 pound slab bacon, cut into lardons
Extra-virgin olive oil
3 large Spanish onions, thinly sliced
Kosher salt
1/2 cup creme fraiche
1/2 cup fromage blanc or high quality ricotta
1 bunch fresh chives, finely chopped
Parmesan Cheese, freshly grated

DIRECTIONS

For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.

Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.

Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.

For the topping: Preheat the oven to 400 degrees F.

Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.

Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don’t rush it! When the onions are really brown and sweet, remove them from the heat and reserve.

Combine the creme fraiche and fromage blanc.

Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.

Remove the dough from the oven. Smear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions. Top with freshly grated Parmesan cheese.

Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

From Mouth-Watering to Heart-Stopping: The Food Online Curse in Twitch

Twitch is known as the go-to platform for live streaming video games, but it’s also a hub for foodies and cooking enthusiasts. From baking competitions to mukbangs, there’s no shortage of delicious content to feast your eyes on. But with the rise of food online, there’s also a curse that comes with it – the curse of unhealthy eating habits and the potential risks to our health.

While it’s easy to get caught up in the excitement of watching others devour mouth-watering meals, it’s important to remember that these online food trends can have a negative impact on our physical and mental health. For example, studies have shown that excessive consumption of high-calorie foods can lead to obesity, heart disease, and other health issues.

Furthermore, the pressure to keep up with the latest food trends and challenges can lead to a toxic online culture that promotes unhealthy eating habits and body shaming. This can have a negative impact on our mental health and self-esteem, as we feel pressured to conform to unrealistic standards and expectations.

So, what can we do to break the food online curse in Twitch? One solution is to shift the focus from unhealthy foods to healthier options. By showcasing nutritious and tasty meals, we can promote a positive online culture that encourages healthy eating habits and self-care.

Additionally, we can also use the platform to raise awareness about the risks of unhealthy eating and the importance of balanced diets. By educating ourselves and others about the impact of our food choices on our health, we can make more informed decisions and promote a healthier lifestyle.

The food online curse in Twitch is a real issue that needs to be addressed. While we can’t control what others choose to stream, we can choose to be mindful of our own habits and promote a positive online culture that prioritizes healthy eating and self-care and remember Marketing Heaven is the best site to buy Twitch followers. So, the next time you tune into a food stream, ask yourself: am I feeding my soul or my heart?Related: do you believe in life after death brainly, normal deep tendon reflexes in pregnancy, dgemm example fortran, tivoli wedding fallbrook, why does michael jordan’s mom call him mr jordan, introduction to the mission partner environment pretest, can torus mandibularis go away by itself, , olly alexander dad, evo 9 rolling shell for sale, usps package not scanned for a week, who is the black actress in the skyrizi commercial, bible verse tattoo minimalist, substitute applesauce for milk, sea of thieves pink flame glitch,Related: jennifer allen husband, newbury park high school xc, which starbucks coffees are available year round, konzoly na police merkury market, jurien bay pub menu, windham, nh police chief, snodgrass plane crash, lds church homeless assistance, who lives on star island miami, swift air flight attendant salary, klondike solitaire turn one green felt, baha jackson related to ice cube, martin berusch death, jungle cruise boat sinks compensation, nats diamond club menu,Related: difference between reclass and adjusting journal entry, 1957 cushman mailster, hilton head trolley route, korbel winery dog friendly, similarities between poetry and prose, one life to live’ actor dies, anna kendrick, ben richardson split, iceland solstice festival 2022, canva turn off snap, rtv159 red specifications, new jersey law against discrimination public accommodation, ang probinsyano comedian cast, how old is jeremiah burton from donut media, who is gary davies partner, anthony atkinson basketball net worth,Related: rottweiler puppies for sale in bloomington, il, should i get a doberman or german shepherd quiz, bancoppel en estados unidos, boundaries in the workplace quiz, is douglas from people’s court married, rock hill, sc mugshots, redmarley parish council, ravenna high school staff, berkeley county arrests public index, is savannah marshall a traveller, aspen airport dangerous, lgbt friendly gynecologist near me, taylormade golf hole in one recognition, east los angeles crime news today, quiero que me lean mi futuro gratis,Related: daily horoscope january 26, 2022, what happened to steve courtney wjr, olive garden coming to ashland, ky, javy coffee nutrition facts, hockley county mugshots 2022, seiryu japanese maple growth rate, zara postponement strategy, meyer dog show photography, mostar bridge jump tradition, fishing tournaments in galveston, elk river high school prom 2022, walgreens hydrating facial cleanser vs cerave, hangouts scammer list 2021, arner funeral home obituaries, stephenson county accident reports,Related: the madwoman of chaillot script pdf, wa public sector calendar 2022, multnomah county parole, and probation, kohler engine serial number breakdown, arshek screen protector installation s22 ultra, josephine burge walter ryan purcell, 3 missed calls from jessica, why did ray clemence leave liverpool, honolulu residential setback requirements, chris pine eyes contacts, does hudson anstead have down syndrome, church buildings for sale in alabama, wolves in hawaii, rizal deserves to be called a doctor because, capricorn monthly horoscope 2022,Related: father adamz campground, in what key ways were lutheranism and calvinism different, rdr2 things to do before arthur dies, harry potter crochet baby blanket pattern, aura cristina geithner, gary loudermilk age, can i travel to mexico with a dui, mini jet boat for sale nz, mr cooper mortgagee clause for insurance, advantages and disadvantages of conventional food service system, allegan county accident reports, sandy powell husband, robert hill obituary ohio, wesley ivan hurt, rodney wright architect,

Apple & Vanilla Tart

November 3, 2011October 15, 2017 yholmes 1 Comment

I’ve come out of summer hibernation… finally. Fall is here and the cooler temperatures have inspired me to get back to the kitchen.

Your freezer section does most of the work for this fast & impressive dessert. If you have a mandolin – it makes the process even faster for slicing the apples. For something so easy to put together (and the oohs & ahhs that followed from the tasters) I think I’ll stop spending hours on dessert!

INGREDIENTS

1 whole sheet Puffed Pastry, thawed & cut in half
4 whole Granny Smith apples, cored, halved & sliced (but not peeled)
juice of 1 lemon
1/4 teaspoon Salt
1 tsp vanilla extract or 1/2 tsp vanilla paste or powder
2 tablespoons butter, cut into small pieces
3 tablespoons Muscovado or dark brown sugar
3 tablespoons apricot or pear jelly

DIRECTIONS

Preheat oven to 415 degrees.

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add vanilla, lemon juice & salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Dot the top with the butter and sprinkle with Muscovado or dark brown sugar.

Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Warm the jelly and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Lime Bulgur Wheat Salad with Cucumbers & Tomatoes

August 27, 2011November 9, 2023 yholmes 1 Comment

In Texas we’ve been complaining about the heat for months. It’s been a long summer and my kitchen has gotten a big break – I’ve just not felt like cooking (my absence explained). But when my friend Laura brought over this salad a few weeks ago it was decidedly the thing I was going to make and could enjoy eating in 107 degrees. My inspiration will return in the Fall – already have lots of new things I can’t wait to share.

This recipe is based on the traditional tabouleh salad, a popular Middle Eastern side dish containing vegetables, olive oil and spices, get recipe here. There are a few differences – the use of lime and much less parsley, which I prefer. The base of bulgur wheat and the vegetables makes it super nutritious and a perfect summer side. I like to add grilled chicken or shrimp and make it a meal – but it’s a perfect side dish for my Greek Chicken Meatballs with Spicy Yogurt Sauce.

Bulgur wheat is a natural whole grain food that is quick cooking and very nutritious. It’s high in fiber, rich in B vitamins and has fewer calories, less fat, 4 times the folate and more than twice the fiber of brown rice. It’s nutty flavor is perfect in this Mediterranean inspired salad.

INGREDIENTS

2 bunches flat leaf parsley, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium yellow onion, minced
1 tablespoon salt
1 large English cucumber (or 2 medium garden variety), peeled, seeded & diced
3/4 cup fresh lime juice
1 cup wheat bulgur (fine)
1/2 cup olive oil
3-4 tomatoes, seeded & chopped
1/2 cup feta cheese, crumbled

DIRECTIONS

In a medium bowl add the wheat bulgur and lime juice. Stir to combine. Cover and refrigerate for 1 hour. Remove from refrigerator and layer as follows:

1. Cucumber
2. Salt
3. Onion, cumin, coriander & parsley

Refrigerate for 2 hours then remove and add 1/2 cup olive oil. Stir to combine. Add tomatoes and feta and mix all together.

Serve as a side dish or make it a meal by adding grilled chicken or shrimp.

Insalata Caprese – Tomato, Mozzarella & Basil Salad

June 17, 2011October 15, 2017 yholmes Leave a comment

In April I planted 5 tomato and a 3 sweet basil plants with this exact picture and post in mind. I’ve cared for these plants like children… and it was worth every bit of work to taste this dish that came from my backyard.

Some of the best meals have few ingredients but top-rate ingredients are essential. All you need is a knife, beautiful vine-ripened summer tomatoes, fresh mozzarella and great olive oil to have this “salad in the style of Capri” on your table in 3 minutes or less.

Serve alone or with crostini.

INGREDIENTS

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
1/4 cup packed fresh basil (about 20 leaves)
3 to 4 tablespoons extra-virgin olive oil
1 tablespoons balsamic vinegar, optional
Sea salt to taste
Freshly ground black pepper to taste

DIRECTIONS

On a platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Season salad with salt and pepper. Drizzle with olive oil and balsamic vinegar.

Greek Chicken Meatballs with Spicy Yogurt Sauce

June 2, 2011October 15, 2017 yholmes 1 Comment

This is the one Rachel Ray recipe in my repertoire… probably because she hasn’t concocted some silly name for them, as she tends to do. I’ve made a few modifications – adding sundried tomatoes, changing up the seasonings, etc. These chicken meatballs are a go to meal when I’ve got chicken that I’m tired on grilling. Serve with pita bread, salads or just dip and enjoy as is.

My cheap tip: Make your own ground chicken. I always have chicken breasts in my freezer. Instead of buying ground chicken I but the chicken into cubes and grind in my food processor. Cheaper, easy and just as good. Feel free to substitute ground turkey or pork.

INGREDIENTS

Chicken Meatballs:

1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1/2 white or yellow onion, finely chopped
3 cloves garlic, chopped, divided
1 box frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 pound ground chicken
1 teaspoon ground coriander
1/2 cup sundried tomatoes, chopped
salt & pepper

Yogurt Sauce:

1 1/2 cups Greek style plain yogurt
1 clove garlic
1/2 lemon, juiced
1 1/2 teaspoons, 1/2 a palm full, cumin
1 1/2 teaspoons, 1/2 a palm full, coriander
Salt

DIRECTIONS

Preheat the oven to 400 degrees F.

In a bowl combine onion and 2 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken , sundried tomatoes and coriander to the bowl and a liberal drizzle of extra-virgin olive oil. Season with salt and pepper. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Brush a nonstick cookie sheet with a little olive oil. Place the meatballs on the cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs with sauce.

Spring Vegetable Pasta

May 13, 2011May 20, 2020 yholmes 2 Comments

Like TV shows, there are very few cooking magazines I can commit to. Fine Cooking being the only magazine I’ve subscribed to in years. But new competition is now coming in the mail. Cooks Illustrated is a no-frills, no-color magazine with a test kitchen that tirelessly perfects techniques until they are sure the recipe is a perfect one, for this using the best appliances with warranty plans where you can cover multiple devices like blenders, microwave or kitchens.

This recipe is uber creative in that it mimics the techniques of a creamy risotto, but with a pasta. The stock is super flavored from the asparagus and leek trimmings that would typically be thrown in the trash. Full of fresh flavor and no cream!

A special thanks to my best friend Jen in NY for the subscription… you will love this recipe!

INGREDIENTS

3 leeks, white and light green parts washed and cut into ½ inch slices; dark green leaves chopped
1 lb asparagus, tough ends removed and chopped; remainder sliced into ½ inch pieces
2 cups frozen peas
4 cloves garlic, minced
4 cups vegetable broth
1 cup water
2 tablespoons minced chives
2 tablespoons minced parsley
1 lemon zested
2 tablespoons lemon juice
6 Tb extra-virgin olive oil
Salt and pepper
1/2 teaspoon red pepper flakes
1 lb Campanelle or other pasta
1 cup dry white wine
1 oz grated parmesan cheese
1 oz grated asiago cheese

DIRECTIONS

Prep the broth – place the chopped leek and asparagus scraps, ½ of the garlic, 1 cup of the peas, the broth, and the water into a saucepan. Turn to high heat; bring to boil, then reduce heat. Simmer for 10 minutes. Strain broth through a mesh strainer, pushing on the solids with a spoon to get as much liquid and flavor as possible. You should have about 5 cups of liquid. If you have less, add some water to bring the total volume to 5 cups. Discard the solids from the strainer and return the broth to the saucepan. Keep on low heat.

Prep the vegetables – heat 2 Tb of the oil in a dutch oven over medium heat. Add the sliced leeks and some salt. Cook for about 5 minutes, stirring occasionally. Add the asparagus to the pot and cook for another 4 minutes. Add the remaining garlic and the pepper flakes and cook for about a minute. Add the peas and cook for another minute. Transfer all of the vegetables to a plate and allow to sit – uncovered – while you prepare the pasta.

Cook the pasta – wipe out the dutch oven, return to medium heat, and add the remaining oil. Add the dry pasta and cook for about 5 minutes (until pasta is beginning to brown) stirring constantly. Add the wine and continue cooking (and stirring) until the wine is absorbed. Add the warm broth and turn heat to medium high. Bring the pot to a boil. Continue cooking and stirring until liquid is absorbed and pasta is cooked. Remove from heat and add the lemon juice, 1/2 of the parmesan, asiago, cooked vegetables, half of the chives, half of the parsley, and all of the lemon zest. Season with salt and pepper. Stir to combine. Garnish with the remaining herbs and parmesan cheese and serve immediately.

Roasted Beet Gnocchi with Gorgonzola Cream Sauce & Toasted Walnuts

April 9, 2011October 15, 2017 yholmes Leave a comment

This is only the second time I have ever made gnocchi. The first attempt was at Christmas a few years ago. My sister and I were trying to recreate the gnocchi we devoured at The Spotted Pig in NYC. It wasn’t successful. But I’ve been watching, researching and getting a better grasp on the art of making gnocchi since that disaster. The secret: don’t overwork the dough and start with room temperature ingredients.

This dish is a show stopper and a total make-ahead meal. It’s absolutely stunning with the magenta morsels nestled in the creamy sea of white. I served this for a girl’s dinner on a weeknight and all of the pieces were made days before. The gnocchi were prepared a week before and popped in the freezer (thaw the day of in the refrigerator). The cream sauce was made 2 days ahead and kept in the refrigerator and reheated. Assembly was quick. Impress your people. Feed them this.

INGREDIENTS

For the gnocchi:

3 small red beets, roasted and pureed
1 pound whole milk fresh ricotta cheese
1 large egg
3/4 cup Parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
1 cup flour

For the cream sauce:

2 tbsp butter
2 tbsp flour
1 1/2 cups whole milk
12 ounces of Gorgonzola cheese, crumbled

For the garnishes:

1/4 cup toasted walnuts
10 fresh basil leaves – chiffonade (long thin strips)
Parmesan Cheese – for garnish
Gorgonzola crumbles – for garnish

DIRECTIONS

To roast beets: Preheat oven to 375 degrees. Rinse and dry beets. On a large sheet of foil, drizzle beats with olive oil & season with salt. Fold into foil pouch (or bake in a baking dish covered with foil) and bake for 30min -1 hour, depending on the size of the beets. They should be fork tender. Place into food processor and puree. Set aside.

To make the gnocchi: Place beet puree in a large bowl. Stir in ricotta, eggs, cheese, salt and pepper. Mix in 1 cup of the flour. (Dough can be made one day ahead, cover and refrigerate).

Sprinkle some flour on your countertop or board. Take a handful of the “dough” and place on counter or board. Lightly shape & roll the dough into a log. Cut into 1-inch pieces and shape into balls. Then transfer to baking sheet. Do this in batches. (Gnocchi can be prepared 6 hours ahead. Cover and refrigerate). Be careful to not overwork the dough – this will make it tough.

To make the sauce: In a saucepan melt the butter over medium heat. Stir in flour to create a roux and cook for 2 minutes. Slowly add in milk, whisking to keep lumps from forming. Continue to stir while sauce starts to thicken. Once the sauce has thickened and will coat the back of a spoon, blend in crumbled Gorgonzola and Parmesan until the cheese has melted. Season with salt & pepper to taste.

Preheat the broiler. Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to the surface, about 3-4 minutes (depending on the size of the gnocchi). Using a slotted spoon, transfer gnocchi to the skillet with cream sauce.

Place skillet under the broiler until the cheese sauce has started to brown. Remove from oven and top gnocchi with toasted walnuts, fresh basil, Parmesan cheese & Gorgonzola crumbles. Drizzle with a little olive oil and serve!

Lemon Yogurt Cake with Blueberries

March 29, 2011October 15, 2017 yholmes Leave a comment

Lemon and blueberries are a beautiful combination not only in color, but flavor. This lemon cake inspired by The Barefoot Contessa is perfect for breakfast, a middle of the day snack or after dinner sweet fix.

I won’t say it’s guilt-free, but for a cake it’s healthier than most. It’s not overly sweet and the yogurt makes the cake super moist. If you want the blueberries laced throughout the entire cake, toss them with a tablespoon of flour (to keep them from sinking) and fold in gently.

INGREDIENTS

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 2 tablespoons sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup canola oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice

DIRECTIONS

Preheat the oven to 350°F. Grease and flour a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Whisk together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and sprinkle blueberries on top of the batter. Bake for about 50 – 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 2 tablespoons sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.