theperfectpantry.com recipes

Kale salad with mushrooms and mustard vinaigrette

Slightly adapted from Eating Well magazine, this salad serves 4.

Ingredients

2 eggs
3 slices center-cut bacon
6 cups very thinly sliced kale (remove the stems)
2 Tbsp extra virgin olive oil
1/4 cup finely diced red onion
1 cup sliced portobello mushrooms (2 large caps, stems removed, sliced)
2 Tbsp sherry vinegar
2 tsp whole grain (or Dijon) mustard
1/4 tsp fresh ground pepper
Kosher salt, to taste (I didn't need any)

Directions

Place the eggs in a small saucepan and cover with cold water by one inch. Bring to a rolling boil over high heat. Immediately cover the pan, remove the pan from heat, and let sit for 12 minutes. (Set a timer!) After 12 minutes, drain the eggs, rinse under cool water, and allow the eggs to cool for 15 minutes. Peel and set aside.

In a large nonstick frying pan, cook the bacon until it's as crisp as you like it. Remove the bacon strips to a plate covered with paper towel, and let it drain; leave the bacon drippings in the pan.

Place the kale in a large mixing bowl, and set aside.

In the frying pan, add olive oil to the bacon fat already in the pan. Over low-medium heat, sauté the onion and mushrooms until the onions are translucent and the mushrooms have lost their rawness. Stir in the vinegar and mustard. Season with black pepper. Taste, and add salt if needed.

Pour the warm dressing from the pan over the kale, and toss gently to combine. Place in a serving bowl.

Crumble the bacon over the kale. Slice the eggs into quarters, lengthwise, and arrange here and there over the top of the salad. Sprinkle with a bit of black pepper.

Serve warm.

Breakfast quesadilla with smoked salmon and brie

Serves 2-3 as a main dish, or 6 as an appetizer or buffet item.

Ingredients

3 eggs
2 Tbsp whipped cream cheese
2 tsp minced scallions (green and white parts)
2 tsp chopped parsley
2 Tbsp chopped smoked salmon
1/4 tsp fresh black pepper
Cooking spray
2 8-inch whole grain or oat bran tortillas
2 oz brie, softened to room temperature, rind removed

Directions

In a bowl, whisk the eggs until just slightly frothy. Whisk in the cream cheese, scallion, parsley, smoked salmon and black pepper.

Film a nonstick frying pan with cooking spray, and preheat over low heat. When the pan is hot, pour in the egg mixture. Cook, without stirring, for 4 minutes or until the bottom is nicely browned.

While the egg is cooking, prepare the quesadilla wrapping. Set the tortillas on the counter top, and spread each one with some of the brie. Set aside.

When the bottom of the egg is browned, flip it and cook on the other side for 1-2 minutes, until the bottom is just starting to brown. Remove from the pan, and place it on one of the tortillas. Cover with the second tortilla to make a sandwich.

Return the quesadilla to the frying pan, and toast on each side for 1 minute, until the tortilla is brown and the brie has melted.

Remove quesadilla from the pan, and let it rest for 1 minute before cutting into wedges. Serve warm or at room temperature.

Whole wheat Irish soda bread with golden raisins

Adapted from Yankee's Best New England Recipes, a magazine special. Makes 1 loaf.

Ingredients

3 cups white whole wheat flour, plus extra for work surface
1/4 cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
4 Tbsp (1/2 stick) unsalted butter, melted
1 cup golden raisins
1 cup buttermilk (I used powdered buttermilk)
1 large egg

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat (silicone mat).

In the bowl of a Kitchenaid-type stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt. Add butter and raisins, and stir until just incorporated.

In a small bowl, whisk together the buttermilk and egg. Add to the dry ingredients, and mix until just incorporated. Lightly flour the countertop, and turn the dough out onto the floured surface. Fold over on itself 3 or 4 times. Form into a ball, and place on the baking sheet.

With a sharp knife, cut an "X" in the top of the bread.

Bake at 350F for 45 minutes, until the top is lightly browned and a skewer inserted into the center comes out clean. Set on a rack to cool for 10 minutes, and serve with butter or jam.

White bean dip (or sandwich spread) with goat cheese and herbes de Provence

Makes 1 cup.

Ingredients

15 oz can cannellini beans, drained and rinsed
1 shallot, minced, or 2 tsp minced red onion
3/4 cup heavy cream
2 oz goat cheese
1/2 tsp herbes de Provence, crushed lightly in a mortar and pestle
Kosher salt and fresh black pepper, to taste

Directions

In a large sauce pan (I use a 3-quart straight-sided pan), combine the beans, shallot and cream. Cook over low heat until the mixture is just below the boiling point, then add the goat cheese and herbes de Provence. Continue cooking, stirring occasionally with a wooden spoon, until the cheese melts.

Remove pan from the heat and purée the mixture with an immersion blender (or let it cool slightly, then transfer to a food processor). I like to leave some texture in; you can make it as smooth as you wish. Taste, and season with salt and pepper.

Transfer the dip to a bowl, and press a piece of plastic wrap directly on the surface to keep a skin from forming. When the bowl is cool enough, refrigerate until ready to serve. Let the dip come to room temperature.

Serve with crackers or vegetables, or use as a sandwich spread with roasted vegetables or grilled chicken.

Red rice salad with roasted beets, sun-dried tomatoes, cherries and nuts

Adapted from an original recipe from The Gourmet Outlet in New Bedford, Massachusetts, this recipe serves 10, and can be doubled easily for a big party.

Ingredients

1/2 lb red rice
3 oz sun-dried (or slow-roasted) tomatoes, chopped
2 Tbsp extra virgin olive oil, plus 1 teaspoon for cooking
1 oz pine nuts
1 oz pecans
1 oz unsalted cashews
2 oz dried cherries (or dried cranberries)
1-1/2 lbs beets, roasted and diced (or use pre-cooked beets from the produce section of your supermarket or Trader Joe's)
1/2 red onion, diced
1/4 cup roughly chopped flat-leaf parsley
2 tsp minced fresh rosemary
2 cloves garlic, minced
Kosher salt and fresh black pepper, to taste

Directions

Cook the rice according to package directions. Drain, and set aside.

In a mixing bowl, combine sun-dried tomatoes, olive oil, pine nuts, pecans, cashews, dried cherries, and beets.

In a small frying pan, sauté the onion in a teaspoon of olive oil, until the onion is soft and just starting to brown. Add the garlic and rosemary, and cook for 20 seconds, until fragrant. Add this mixture to the beets and nuts, and stir in the red rice. Season to taste with salt and pepper.

Chocolate chocolate chip waffles

From the Cuisinart Griddler waffle recipe booklet, this recipe makes 8 large waffles (serves 4-8 people).

Ingredients

1-1/2 cups all-purpose unbleached flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
6 Tbsp unsalted butter, melted and cooled slightly (I use the microwave)
1-1/2 cups nonfat (skim) milk
2 large eggs, lightly beaten
1/2 tsp pure vanilla extract
1/2 cup chopped semi-sweet chocolate chips (I use Toll House chips, and chop roughly with a knife)
Cooking spray
1/4 cup confectioners sugar

Directions

Preheat the waffle maker to 400°F.

Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl.

In a separate bowl, add the melted butter. Pour in the milk, beaten eggs and vanilla, and whisk until smooth. Add this mixture to the dry ingredients, and whisk to combine. With a rubber spatula, fold in the chocolate chips.

Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter on the bottom plate, and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them.

Place the confectioners sugar in a fine-mesh strainer, and sprinkle over the waffles.

Oven-roasted carrots

Serves 4.

Ingredients

2 lbs carrots, trimmed and peeled
1/2 tsp ground nutmeg
Balsamic vinegar
Coarse sea salt and fresh black pepper
Extra virgin olive oil
Roughly chopped parsley, for garnish (optional)

Directions

Preheat oven to 425°F.

Cut the carrots into bite-size chunks. I like to roll cut them, to expose as much surface as possible. (This video shows you how to roll cut; it's very easy.)

Place the carrots on a rimmed baking sheet. Sprinkle with nutmeg. Then, splash on some balsamic vinegar, sea salt, black pepper and olive oil (amounts aren't important, just use enough so all the vegetables will be well seasoned and coated). With your clean hands, toss everything together. Then, spread the carrots in a single layer on the baking sheet.

Roast in the oven at 425F for 25 minutes. The carrots will have crispy edges and should be cooked through on the inside.

Serve hot.

Lighter vegetarian lasagne

Serves 8.

Ingredients

6 oz part-skim ricotta cheese
18 oz non-fat cottage cheese
1 egg
1/2 tsp ground nutmeg
1 tsp ground black pepper
12 no-boil lasagne noodles
1  28-oz jar Mayor’s Own Marinara Sauce (or your favorite bottled or homemade sauce)
16 oz fresh mozzarella cheese, sliced 1/4-inch thick
1 cup coarsely grated fresh Parmigiano-Reggiano cheese

Directions

Preheat oven to 375°F.

Combine ricotta, cottage cheese, egg, nutmeg and black pepper in a small bowl.

In a 9x13 baking pan, begin the assembly: spread a thin layer of sauce on the bottom. Top with a layer of the dry noodles (you might need to break some to fit them neatly in one layer), then plops of the ricotta mixture here and there (use 1/3 of the cheese). Add plops of sauce here and there (use a bit less than 1/3 of the sauce), top with a layer of 1/3 of the mozzarella. Then again: noodles, ricotta, sauce, mozzarella. Then a third time.

Finally, add a fourth layer of noodles, and spread the remaining sauce on the noodles. Top with the parmesan cheese. Cover with aluminum foil and bake for 45 minutes.

Uncover, and bake 10 minutes more. Remove from the oven and allow lasagne to rest for 5-10 minutes before serving.

Grandma's beef brisket

Serves 8.

4-5 lb beef brisket, well trimmed of visible fat
Seasoned salt
2 Tbsp olive oil
3-4 enormous yellow onions, thickly sliced
1 bay leaf
12-15 black peppercorns
1 bottle dry red wine, or more

Rub meat all over with seasoned salt, and brown in an extremely hot frying pan (do not add any oil or fat to pan).  AT THE SAME TIME, in a large pot or casserole sauté the sliced onions in 2 Tbsp olive oil on low heat, until the onions are limp, but not brown, 15 minutes. Add to the onions the meat, bay leaf, peppercorns, wine, and enough water to just cover the meat. Cover and simmer for 3-1/2 to 4 hours, until meat almost falls apart.

Serve with latkes for a traditional Chanukah meal, or with garlic mashed potatoes.