- Martha Stewart | In The Pantry | Sat, Dec 28, 2013 10:59 AM EST | CommentsNot sure what to do with those refrigerator stragglers? We developed 5 recipes that make use of common residual ingredients left over in your kitchen. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving. Cooked leftovers stay fresh for up to seven days, according to Angela Fraser, associate professor at Clemson University, and can taste even better the second time around. To refresh last night's pasta, for example, try adding a new component to the dish -- like raw tomatoes or a squeeze of lemon, suggests chef Maria Hines, owner of Tilth restaurant in Seattle.Chicken Tacos
Leftovers used: cooked chicken, roasted vegetables, and greens (raw or cooked).
1. Reheat shredded cooked chicken or roasted vegetables in a skillet with some oil, sliced chile peppers, and a splash of chicken broth or water. Season with salt and pepper. Saute some sliced onions. Add a handfu...Read More »
- Martha Stewart | In The Pantry | Fri, Dec 27, 2013 11:53 AM EST | CommentsWe're not quite ready to cleanse, but we've about hit our max on seasonal sweets and heavy dinners...which is why we'll be eating exclusively snacks until New Year's Eve. With cheese, salami, and smoked salmon in the fridge, olives, peppers, and crackers or chips in the pantry, and baguettes or pita in the freezer, you're always just minutes from a satisfying non-meal.
Piquillo Pepper and Cheese Toasts
This appetizer couldn't be easier: Toast the bread, pop a cube of aged provolone into each smoky pepper, and let everything get gooey in the oven.
1 medium baguette, thinly sliced into 16 rounds
1/4 cup extra-virgin olive oil
16 piquillo peppers (from one 12-ounce jar), drained and patted dry
4 ounces sliced aged provolone cheese, cut into 16 one-inch squares
Garnish: 1 scallion, pale-green part only, thinly sliced on the bias
1. Preheat oven to 400 degrees. Brush both sides of baguette slices with 2 tablespoons oil. Toast on...Read More »
- Food52 | In The Pantry | Fri, Dec 27, 2013 10:23 AM EST | Comments
Frozen tots get a major overhaul in this recipe for made-from-scratch tater tots featuring Parmesan and garlic (and only 3 other ingredients!).
Okay, sure, tater tots aren't exactly the most highbrow of foods. But, just because they aren't the fanciest doesn't mean they aren't delicious. We all (hopefully) have had at least one perfect batch of tater tots -- golden, crispy, and seasoned to perfection.
Unfortunately, more often than not they are decidedly disappointing -- watery potatoes loosely held together by a soggy crust. Maybe if you're lucky you'll get a sprinkle of salt. Thankfully, the art of making the perfect tater tot from scratch is not esoteric. It's actually surprisingly simple.
Bake some potatoes, shred them on a box grater, and stir them up with some Parmesan cheese, roasted garlic, and a sprinkle of sea salt. Then hand form them into nuggets and bake them into crispy...Read More »
- Redbook | In The Pantry | Thu, Dec 26, 2013 9:42 AM EST | CommentsThink of this recipes as good food for people who hate washing dishes. You get amazing flavors, minimal cleanup, and more time to watch Downton Abbey. By Khalil Hymore, REDBOOK.Roasted salmon fillets with fennel and oranges
Prep time: 10 minutes
Cooking time: 20 minutes
1 small bulb fennel, trimmed, cut into ½-inch slices
½ sweet onion (such as Vidalia), cut into ½-inch wedges
1 navel orange, cut into ¼-inch half-moons
3 Tbsp olive oil
4 (6-oz) salmon fillets, skin on
Kosher salt and ground black pepper
¼ tsp crushed red pepper flakes
1 cup couscous
1 Tbsp each chopped fresh parsley and chopped fresh tarragon, plus more for garnish
1. Heat oven to 350°F. Place fennel, onion, and orange on a large rimmed baking sheet and toss with 2 Tbsp of the olive oil. Rub salmon fillets with remaining 1 Tbsp olive oil and nestle among veggies and orange, flesh side up; then season with salt, black pepper, and red pepper flakes.
Related: Party P...Read More »
- In The Pantry | In The Pantry | Mon, Dec 23, 2013 12:02 PM EST | Comments
'Tis the season to be baking, but why waste your money on ingredients you'll use only once? This week on "In the Pantry," host Aida Mollenkamp tells you the six ingredients every baker should have in his or her kitchen.
1. All-purpose flour . If you like to bake, a good all-purpose, unbleached flour is an essential. "An awesome alternative is white, whole wheat flour," says Mollenkamp.
2. Sugar. Mollenkamp recommends that you stock your pantry with several types of sugar: baker's sugar, confectioner sugar, brown sugar, and a liquid sweetener.
Baker's sugar dissolves quickly and can be substituted for regular granulated sugar measure for measure. Baker's sugar can be used in meringues and simple syrups, or for sweetening cold drinks. You'll also want to keep on hand confectioner sugar, also known as powdered sugar, and brown sugar, especially if you're going to be making cookies. "I'd also recommend having one liquid sweetener on hand," Mollenkamp says, "and...Read More »