Search

Navigation


Who Shares my Birthday?
Browse these Galleries

Get Cooking!
Browse Recipes by Magazine
Browse Recipes by Category

My Magazine Recipe Archives

For years and years I have collected and compulsively cut out magazine recipes that I delusionally believe I will one day make. I figured since it may never happen, I owe it to myself, and to my fictional readership, to share them and free them from my filing cabinet. Please leave comments on anything that you try!

Sunday
13Sep2009

Ricotta Gnocchi & Spinach Bake

DateSunday, September 13, 2009 at 05:38PM

From EveryDay with Rachael Ray November 2007

INGREDIENTS: Serves 4

  • 2 Tbsp. butter
  • 1 large onion, halved and thinly sliced
  • 1-1/2 cups plus 1 Tbsp. flour
  • 2 cups half-and-half
  • 1/2 tsp. ground nutmeg
  • salt and pepper
  • 5 oz. baby spinach, rinsed and drained
  • 1 15-oz. container ricotta cheese
  • 3 large eggs
  • 1 cup grated parmesan cheese

INSTRUCTIONS:

Bring a large Dutch oven of salted water to a boil. Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat. Add the onion and cook; stirring occasionally, until softened and golden, 10-12 minutes. Add 1 Tbsp. flour and cook, stirring constantly, 2 minutes. Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes. Add the nutmeg. Season with salt and pepper. Working in batches, stir in the spinach and cook over low heat until just wilted, 3-5 minutes. Cover and set aside.

Preheat the broiler. In a medium bowl, lightly beat together the ricotta, eggs, 1/2 cup parmesan, the remaining 1-1/2 cups flour, 1 tsp. salt and 1/2 tsp. pepper until well combined. Using a soupspoon, drop 10-12 generous spoonfuls of dough into the boiling water and cook for 3 minutes; gently stir the gnocchi. When the gnocchi rise to the surface, cook for about 3 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Repeat with the remaining batter.

Add the gnocchi to the spinach sauce and stir gently to coat. Sprinkle with the remaining 1/2 cup parmesan and broil until golden, until 3 minutes.

 

Authorfreelulu | CommentPost a Comment |
tagged , , in
Sunday
13Sep2009

Grape Tarts

DateSunday, September 13, 2009 at 04:39PM

From Martha Stewart Living September 2005

INGREDIENTS:

  • All purpose flour for work surface
  • 1/2 standard package of frozen puff pastry (1 sheet or 8-1/2 oz.), thawed
  • 1 large egg yolk
  • 1 Tbsp. heavy cream
  • 2 cups red and green seedless grapes (about 3/4 lb.)
  • 2 Tbsp. granulated sugar
  • pinch of salt
  • sanding sugar, for sprinkling

INSTRUCTIONS:

  1. Preheat oven to 400º. On a lightly floured work surface, unfold pastry. Cut into 4 squares (4-3/4" ea). Transfer to a rimless baking sheet. Using the tip of a paring knife, score a 1/2" border around edges of squares, being careful not to cut all the way through pastry. Refrigerate until firm, about 15 minutes.
  2. Whisk together egg yolk and cream; set egg wash aside. Toss together grapes, granulated sugar, and salt in a medium bowl. Divide grape mixture among tart shells, keeping it inside the borders. Brush edges of tarts with egg wash, and sprinkle with sanding sugar. Bake until pastry is crisp and golden and grapes are just beginning to collapse, 23-27 minutes. Let cool on sheet on a wire rack.
Authorfreelulu | CommentPost a Comment |
tagged , , in
Sunday
13Sep2009

Halibut with Mushrooms and Chive oil

DateSunday, September 13, 2009 at 04:01PM

From Martha Stewart Living September 2005

INGREDIENTS:

  • 1/4 cup olive oil
  • 4 Tbsp. unsalted butter
  • 4 large leeks, white an dlight-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
  • 4 shallots, thinly sliced into rings (1 cup)
  • 8 medium garlic cloves, thinly sliced
  • coarse salt and freshly ground pepper
  • 10 halibut fillets (6oz., 1" thick, preferably square cuts), skinned
  • 2 pounds oyster mushrooms, halved if large

CHIVE OIL INGREDIENTS:

  • 2 large bunches chives (about 2.5 oz.), cut into 1" lengths
  • 1 up extra-virgin olive oil

CHIVE OIL INSTRUCTIONS: (prepare at least 1 hour ahead)

  1. Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain. Run under cold water and pat dry.
  2. Put chives in a blender. With machine running, add oil in a slow stream and purée. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve and discard solids.

INSTRUCTIONS:

  1. Preheat oven to 400º. Heat 2 Tbsp. oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 tsp. each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9x13" baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
  2. Heat 1 Tbsp. oil in same skillet over medium heat. Add half of the mushrooms and 1/2 tsp. salt. Raise heat to medium-high; cook, stirring, until tender, 3-5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 tssp. salt.
  3. Bake until fish is cooked through, 18-20 minutes. Transfer to plates. Drizzle with chive oil. Yield: 10 servings.

 

Authorfreelulu | CommentPost a Comment |
tagged , , in
Sunday
13Sep2009

Fudgy Mocha-Toffee Brownies

DateSunday, September 13, 2009 at 03:29PM

From Cooking Light Jan/Feb2005

INGREDIENTS:

  • Cooking spray
  • 2 Tbsp. instant coffee granules
  • 1/4 cup hot water
  • 1/4 cup butter
  • 1/4 cup semisweet chocolate chips
  • 1-1/2 cups all-purpose flour
  • 1-1/3 cups sugar
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking powder
  • 11/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1/4 cup toffee chips

INSTRUCTIONS:

  1. Preheat oven to 350º.
  2. Coat bottom of a 9" square baking pan with cooking spray.
  3. Combine coffee and hot water, stirring until coffee dissolves.
  4. Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until butter melts, stir until chocolate is smooth.
  5. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack. Yield: 20 servings

CALORIES: 145  FAT: 4.8g  PROTEIN: 2.2g  CARB: 24.9g  FIBER: 1.1g  SODIUM: 121mg

Authorfreelulu | CommentPost a Comment |
tagged , , in
Sunday
13Sep2009

French Onion Soup

DateSunday, September 13, 2009 at 03:12PM

From Cooking Light Jan/Feb 2005

INGREDIENTS:

  • 2 tsp. olive oil
  • 4 cups thinly verically sliced Walla Walla or othersweet onion
  • 4 cups thinly vertically sliced red onion
  • 1/2 tsp. sugar
  • 1/2 tsp. freshly ground black pepper
  • 14 tsp. salt
  • 1/4 cup dry white wine
  • 8 cups less-sodium beef broth
  • 1/4 tsp. chopped fresh thyme
  • 8 1-oz. slices French bread, cut into 1" cubes
  • 8 1-oz. sliced reduced-fat, reduced sodium Swiss cheese

INSTRUCTIONS:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 tp salt. Reduce heat to medium, cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. Preheat broiler.
  3. Place bread in a single layer on a baking sheet, broil 2 minutes or until toasted, turning after 1 minute.
  4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup of soup into each bowl. Divide bread evenly among bowls. T op each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown. Yield: 8 servings.

CALORIES: 290  FAT: 9.6g  PROTEIN: 16.8g  CARB: 33.4g  FIBER: 31g  CHOL: 20mg  SODIUM: 359mg

Authorfreelulu | CommentPost a Comment |
tagged , , in
Page 1 2 Next 5 Entries »