Make Something You're Proud Of!
August 28, 2016
Crispy Rosemary Flatbread Crackers
Ingredients:
Directions:
Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.
Lightly flour a work surface.
Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.
Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.
Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.
Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.
Repeat to use all of the remaining dough.
Honey-Roasted Feta
Ingredients:
Ingredients:
- 1 3/4 cups flour, plus more for the work surface
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 tablespoons coarsely chopped rosemary
- 1/2 cup water
- 1/3 cup olive oil, plus more for brushing
- Flaked sea salt, such as Maldon
Directions:
Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.
Lightly flour a work surface.
Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.
Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.
Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.
Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.
Repeat to use all of the remaining dough.
Honey-Roasted Feta
Ingredients:
- 1 8-ounce slab Greek feta, blotted dry
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Greek thyme honey, or other honey
- Freshly ground black pepper
- Greek-style pita bread, toasted and cut into wedges
- Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
- Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges.
Spicy Shrimp Tacos
Ingredients
Instructions
Ingredients
- Spicy Shrimp:
- 20 medium shrimp, peeled and deveined
- 1½ tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon onion powder (optional)
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
- squeeze of lime (optional)
- Avocado Salsa:
- 1 tomato, seeded and chopped
- 1 avocado, peeled, seeded and cut into chunks
- 1 jalapeno, seeded and chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice, from half a lime
Coupons - ¼ cup loosely packed fresh cilantro leaves, coarsely chopped
- 6 small flour tortillas (corn tortillas can also be used)
- ¼ cup sour cream
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
Instructions
- To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
- To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
- To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!
Zesty Corn Salsa Side
Combine ingredients. Season to taste. Enjoy!
- Roasted corn on the cob (roast on the grill or under the broiler in the oven)
- Sliced cucumbers
- Diced red bell peppers
- Diced tomatoes
- Feta Cheese, crumbled
- Lime juice
Combine ingredients. Season to taste. Enjoy!
Blueberry Nectarine Pie
(courtesy Allison Kave's First Prize Pies)
Your favorite pie crust, enough for one double-crust 9-inch pie
1 lb fresh nectarines (about 4) cored and sliced
4 c fresh blueberries
zest of 1 lemon
1 tsp vanilla
3/4 c sugar
1/4 c cornstarch
1/4 tsp cinnamon
1/4 tsp salt
egg wash or milk for glaze
raw sugar for garnish
Preheat oven to 425. Roll out half the dough into a circle about 11 inches in diameter. Transfer to a 9 inch pie plate. Trim the overhang to 1 inch and refrigerate the crust.
In a large bowl, toss together nectarines, berries, lemon zest, and vanilla. In a separate bowl, mix together the sugar, cornstarch, cinnamon, and salt. Just before adding the filling to the pie plate, toss the fruit in the dry ingredients. Brush the rim of the bottom crust with egg wash or milk.
Roll out the second half of the dough into a circle about 11 inches in diameter. (I made a lattice.) Trim the edges and tuck the top crust over the rim of the bottom to form a tight seal. Crimp the edge. Brush with egg wash or milk, sprinkle with raw sugar, and cut a few slits, if necessary, to allow steam to escape.
Put the pie on a baking sheet and bake for 20 mins, turning once halfway through. Lower the temperature to 350 and bake for 30-40 mins more until the crust is golden and fully baked and the juices have thickened.
Remove the pie to a rack to cool completely, at least one hour.
(courtesy Allison Kave's First Prize Pies)
Your favorite pie crust, enough for one double-crust 9-inch pie
1 lb fresh nectarines (about 4) cored and sliced
4 c fresh blueberries
zest of 1 lemon
1 tsp vanilla
3/4 c sugar
1/4 c cornstarch
1/4 tsp cinnamon
1/4 tsp salt
egg wash or milk for glaze
raw sugar for garnish
Preheat oven to 425. Roll out half the dough into a circle about 11 inches in diameter. Transfer to a 9 inch pie plate. Trim the overhang to 1 inch and refrigerate the crust.
In a large bowl, toss together nectarines, berries, lemon zest, and vanilla. In a separate bowl, mix together the sugar, cornstarch, cinnamon, and salt. Just before adding the filling to the pie plate, toss the fruit in the dry ingredients. Brush the rim of the bottom crust with egg wash or milk.
Roll out the second half of the dough into a circle about 11 inches in diameter. (I made a lattice.) Trim the edges and tuck the top crust over the rim of the bottom to form a tight seal. Crimp the edge. Brush with egg wash or milk, sprinkle with raw sugar, and cut a few slits, if necessary, to allow steam to escape.
Put the pie on a baking sheet and bake for 20 mins, turning once halfway through. Lower the temperature to 350 and bake for 30-40 mins more until the crust is golden and fully baked and the juices have thickened.
Remove the pie to a rack to cool completely, at least one hour.