Battle of the Bowls. January 10, 2013.
In honor of college football bowl season, we held our own battle of the bowls. And I, for one, was "bowled over" by the results!
Sgroppino
Recipe courtesy of Giada de Laurentiis, with modifications to make it punch-bowl appropriate.
Ingredients
Pour the Prosecco and vodka into a punch bowl. Spoon in the sorbet. Sprinkle with mint and serve immediately.
Ingredients
- 2 bottles chilled Prosecco (Italian sparkling white wine)
- 1/2 cup chilled vodka
- 1 pint frozen lemon sorbet
- 1 teaspoon chopped fresh mint leaves
Pour the Prosecco and vodka into a punch bowl. Spoon in the sorbet. Sprinkle with mint and serve immediately.
Herb and Garlic Goat Cheese Dip
- 5 ounces fresh goat cheese
- 2/3 cup low-fat sour cream
- 3 green onions (white and most of green part), chopped
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 1 large or 2 small garlic cloves
- Sea salt and freshly ground black pepper
Serve in a bowl made of a hollowed out cabbage.
Recipe thanks to Whole Foods Market.
_
Chicken Pot Pie
Recipe from Mark Bittman
1 whole chicken (3-4 pounds)
2 onions, quartered
3 bay leaves
10 whole peppercorns
butter
1 c pearl onions
3 medium carrots, peeled and diced
2 T all purpose flour
1 T sage
1/2 c cream
1 c peas
3+ potatoes, boiled and mashed with butter and milk or cream.
1. Put the chicken and onions in a large pot with just enough water to cover. Bring to a boil over medium-high heat, then reduce to medium-low. Sim any foam that rises to surface. Add bay leaves, peppercorns, and a generous pinch of salt. Simmer until chicken and vegetables are nearly tender and chicken is cooked through, about 45 minutes.
2. Remove chicken to cool and save the cooking liquid.
3. Remove the chicken meat from the bones. Roughly chop or pull it into pieces, and reserve. Return the broken carcass to the pot and bring the liquid back to a boil. Reduce the heat so the liquid bubbles steadily and cook, stirring occasionally for 20 minutes or so. Strain into a wide pot, bring the liquid to a boil, and reduce until you have about 1 1/2 cups, 15-30 minutes.
4. Put 2 T butter or oil in a deep skillet over medium heat. When the butter is melted, add the onions and carrots and cook, stirring frequently, until just beginning to soften, about 5 minutes. Reduce heat to medium-low and stir in the flour; continue cooking and stirring until it just turns tan. Add the sage and cook and stir for another minute.
5. Add the chicken-cooking liquid and the cream to the vegetable-flour mixture and turn the heat up to medium. Cook, stirring occasionally, until the mixture begins to bubble and thicken, but don't let it come to a rolling boil. Taste and adjust the seasoning, turn off the heat, and stir in chicken pieces and peas. Put the mixture in baking dish(es) prepared with butter. Top with mashed potatoes.
6. Bake 50-60 minutes at 375, until filling is bubbling.
1 whole chicken (3-4 pounds)
2 onions, quartered
3 bay leaves
10 whole peppercorns
butter
1 c pearl onions
3 medium carrots, peeled and diced
2 T all purpose flour
1 T sage
1/2 c cream
1 c peas
3+ potatoes, boiled and mashed with butter and milk or cream.
1. Put the chicken and onions in a large pot with just enough water to cover. Bring to a boil over medium-high heat, then reduce to medium-low. Sim any foam that rises to surface. Add bay leaves, peppercorns, and a generous pinch of salt. Simmer until chicken and vegetables are nearly tender and chicken is cooked through, about 45 minutes.
2. Remove chicken to cool and save the cooking liquid.
3. Remove the chicken meat from the bones. Roughly chop or pull it into pieces, and reserve. Return the broken carcass to the pot and bring the liquid back to a boil. Reduce the heat so the liquid bubbles steadily and cook, stirring occasionally for 20 minutes or so. Strain into a wide pot, bring the liquid to a boil, and reduce until you have about 1 1/2 cups, 15-30 minutes.
4. Put 2 T butter or oil in a deep skillet over medium heat. When the butter is melted, add the onions and carrots and cook, stirring frequently, until just beginning to soften, about 5 minutes. Reduce heat to medium-low and stir in the flour; continue cooking and stirring until it just turns tan. Add the sage and cook and stir for another minute.
5. Add the chicken-cooking liquid and the cream to the vegetable-flour mixture and turn the heat up to medium. Cook, stirring occasionally, until the mixture begins to bubble and thicken, but don't let it come to a rolling boil. Taste and adjust the seasoning, turn off the heat, and stir in chicken pieces and peas. Put the mixture in baking dish(es) prepared with butter. Top with mashed potatoes.
6. Bake 50-60 minutes at 375, until filling is bubbling.
Nutella (or Almond Choc Spread) Croissant Bread Pudding
|
Serve with a healthy scoop of vanilla bean ice cream!
I made this a day ahead and cooked it for 55 minutes to allow to to really set. (See picture directly above to see what it looked like.) It made it easy to transport to dinner club and then I had let it get up to room temperature after being in the fridge and cooked it for 15- 20 minutes.
*I used Almond Chocolate Spread from Trader Joe's. It was amazing! ** I totally forgot to add the salt. I am sure it would have made it better, but it was pretty delicious without it. Recipe courtesy of the Novice Chef I modified this to be 6 generous servings which is why the amounts are so wonky. |