Tuesday, May 24, 2011

cobb turkey burgers w avacado ranch dressing

Cobb Club-Stuffed Turkey Burgers with Green Ranch Dressing

Serves 4
Submitted by
Rachael Ray
on 05/19/11
Ride the wave of popular stuffed burgers with Rach's unique adaptation of a Cobb salad to a burger. Serve with Double-Baked Crazy-Crisp Oven Fries.
  • 8 slices good-quality bacon
  • 1/2 small onion, finely chopped
  • 3 cloves garlic, 2 finely chopped and 1 grated, divided
  • Extra virgin olive oil (EVOO), for drizzling
  • 1 1/2 pounds ground turkey breast
  • Salt and pepper
  • 2 tablespoons fresh thyme, finely chopped
  • 3/4 cup blue cheese crumbles
  • 1 avocado
  • Juice of 1 lemon
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon Tabasco sauce
  • 3 tablespoons chives, finely chopped
  • Tender lettuce leaves, such as butter, leaf or Bibb
  • 4 slices ripe tomato, about 1/2-inch thick
  • Club rolls or brioche rolls, split
Pre-heat the oven to 375°F. Arrange the bacon slices on a slotted broiler pan and bake to crisp, about 15 minutes.

Meanwhile, in a skillet over medium-high, sauté the onions and finely chopped garlic in a drizzle of EVOO until softened, 5 minutes. Place in a mixing bowl and cool. Once cool, add the meat; season with salt, pepper and thyme and mix well. Divide the meat into four portions and shape each portion into two thin patties.

Top each patty with a mound of cheese crumbles, then sandwich them together with another thin patty and press them together at the edges to mold them into burgers. Drizzle with EVOO and turn the heat back on under the skillet to medium-high. When hot, add the patties and cook for 6 minutes on each side.

For the green ranch dressing, place the avocado in a blender with the lemon juice, a pinch of salt and pepper, the grated garlic, sour cream, buttermilk, Tabasco and chives. Process into a smooth dressing.

Serve the burgers on bun bottoms topped with lettuce, tomato and bacon slices. Slather the roll tops with green ranch dressing and set into place.

Serve these stuffed burgers with Rachael's Double-Baked Crazy-Crisp Oven Fries alongside. (Bake the bacon while the fries are in the oven for the first time at the lower oven temperature; remove the bacon once crisp along with the fries, then bring the heat up to 425°F and allow the oven to fully reheat to the higher temperature.)

Penne Pasta with Basil

Rigatoni alla Vodka
Extra virgin olive oil
1/2 small onion, chopped
6 slices prosciutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves
1. Fill a large pot with water and bring to a boil.
2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.
3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.
4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.
5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.

Ultimate Chicken Salad

Ultimate Chicken Salad
6 cups chopped or shredded cooked chicken breast meat
1 ½ cups mayonnaise
¼ cup finely diced onion
¼ cup finely diced celery
¼ cup sweet pickle relish
1 bunch (1 ounce) fresh chives, chopped
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon hot pepper sauce, such as Tabasco
1 teaspoon freshly ground black pepper
In a large bowl, toss the chicken with the mayonnaise, onion, celery, relish, chives, Worcestershire sauce, salt, hot pepper sauce, and black pepper. Cover and refrigerate for at least 1 hour and up to 2 days

Chicken Cordon Bleu Bundles

Chicken Cordon Bleu Bundles
4 whole scallions, trimmed
1 ¼ cups diced low-sodium cooked ham
½ cup torn or coarsely chopped cooked chicken breast
¼ cup diced Swiss cheese
1 tablespoon diced shallots
1 tablespoon sliced scallions, white and green parts
1 tablespoon all-purpose flour
1 ½ teaspoons salt
1 teaspoon coarsely ground black pepper
4 sheets phyllo dough
½ cup (1 stick) unsalted butter, melted
Preheat the oven to 400°F.
In a wide skillet filled with simmering water over medium-high heat, blanch the whole scallions until softened, 2 to 3 minutes. (Alternatively, soften the scallions in a microwave-safe dish covered with plastic wrap. Microwave on high power for 2 to 3 minutes.) Drain and set aside to cool.
In a large bowl, toss together the ham, chicken, cheese, shallots, sliced scallions, flour, salt, and pepper.
Brush each sheet of phyllo dough with melted butter and stack the sheets. Cut the phyllo stack into quarters, and spoon equal amounts of the ham-chicken mixture in the center of each quarter. Pull the corners of the quarters up over the filling and tie them closed with the blanched scallions. Brush the bundles with melted butter. Arrange the bundles on a baking sheet and bake for 8 to 10 minutes, until golden brown and the filling is heated through.

Banana Choc chip oat cookies

Gone Bananas Chocolate Chip Oat Cookies
Serves: 2 dozen cookies
¾ cup all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup mashed banana (1 small or ½ large banana)
2 cups quick oats
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl and set aside.
Using an electric mixer, cream the butter, egg, vanilla, and brown sugar together on medium speed until creamy, 1 -1 ½ minutes. Add the banana and ½ cup water, beating until incorporated. Add the flour mixture and beat on low speed until just combined. Add the oats and chocolate chips and mix briefly. Chill the cookie dough in the refrigerator for 15 minutes.
Line a rimmed baking sheet with foil and coat lightly with cooking spray. Use a tablespoon to scoop out 1 ½ inch dough balls, placing them about 1 inch apart on the baking sheet. Bake until just golden on top, about 10 minutes. Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Choc cupcakes

For cupcakes:
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons (4 ounces) unsalted butter at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk
1/2 cup cocoa powder, sifted
For buttercream frosting:
8 oz unsalted butter
4 cups confectioners' sugar, sifted
1 tsp pure vanilla extract or seeds from one vanilla bean pod
1 tsp whole milk
1/8 tsp salt
Gel food coloring
Note: If you like your buttercream extra sweet, add more confectioner's sugar. If you like it less sweet, decrease the sugar!
For cupcakes:
Preheat the oven to 350 degrees.
Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For buttercream frosting:
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioners sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk and salt and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip and frost cupcakes with Georgetown Cupcake's signature swirl!
To add color to your frosting, mix in a touch of gel food coloring. Less is more...too much food coloring will make your frosting taste bitter!
Flavoring the Buttercream
To switch up the buttercream flavor, try these easy ingredient additions:
1. For a milk chocolate buttercream, add 1/4 cup of melted (and cooled) chocolate chips
2. For a strawberry buttercream, add 1/4 of diced fresh strawberries
3. For a lemon buttercream, add 1/4 cup of fresh lemon zest
4. For a lime buttercream, add 1/4 cup of fresh lime zest
5. For an orange buttercream, add 1/4 cup of fresh orange zest
6. For a mocha buttercream, add 1/4 cup of freshly brewed (and cooled) coffee
7. For a toffee buttercream, add 1/4 cup of crushed toffee bits
8. For a cookies and creme buttercream, add 1/4 cup of crushed oreo cookies
9. For a caramel buttercream, add 1/4 cup of dulce de leche
10. For the adventurous - try a maple bacon buttercream, and add 1/4 cup of pure maple syrup and 1/4 cup of finely chopped bacon (extra crispy, tossed with a tsp of granulated sugar)
Sisters and business partners Sophie LaMontagne and Katherine Kallinis are the founders of Georgetown Cupcake, a cupcakery in Washington, D.C. For more about Georgetown Cupcake, visit their website at Georgetowncupcake.com.

Korean Skirt Steak

Korean Skirt Steak
Serves 6-8
2 cups soy sauce
1/4 cup mirin
3 tablespoons chopped fresh ginger
3 cloves garlic, chopped
1 tablespoon sugar
1 tablespoon sesame oil
3 pounds skirt steak
In a medium bowl, whisk together the soy sauce, mirin, ginger, garlic, sugar, and sesame oil. Place the steak in a large casserole pan or Ziploc bag. Pour the marinade over the steak. Cover and refrigerate for about 2 hours, but no more than 6.
Remove the steak from fridge and bring to room temperature.
Heat grill or grill pan to high.
Pat the meat dry with a paper towel, then season with salt and pepper. Place on a lightly oiled hot grill. Cook for four minutes on each side for rare. Remove to a cutting board and let rest 5 to 10 minutes.

Black Bean Mango Salad/Salsa

Black Bean-Mango Salad
Serves 4
1 ripe mango, peeled, pitted and diced
½ cup Italian dressing, any kind you like (use fat-free or low-cal)
Two 15-ounce cans black beans, drained and rinsed
½ cup chopped red onions
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
Salt and pepper, to taste
In a food processor or blender, take ¼ cup of the mango with the Italian dressing until smooth.
In a large bowl, combine the remaining mango with the beans, red onions, and peppers. To the bean mixture, add the mango puree.>
Season to taste with salt and pepper, and chill until ready to serve.

Wednesday, May 4, 2011

cinnamon bread pull apart

Cinnamon Sugar Pull-Apart Bread
Printer-Friendly Version
Yield: one 9 x 5″ loaf
For the dough:
2¾ cups all-purpose flour, plus more as needed
¼ cup granulated sugar
2¼ tsp. instant yeast
½ tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk
¼ cup water
1 tsp. vanilla extract
2 large eggs
For the filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)
While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
Transfer the dough to a lightly floured work surface and gently deflate.
Roll into a ball, cover with a clean towel and let rest for 5 minutes.
Roll the dough out into an approximately 12 x 20-inch rectangle.
Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Yes, really, use all of it.)
Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.
Stack the strips on top of each other and again cut again into 6 equal slices.
Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.
Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.