Ree Drummond's Blog, page 71

Delicious Grilled Vegetable Pizza

I've been on a pizza jag, and am including no fewer than five new pizza recipes in my next cookbook. As a matter of fact, one day a couple of weeks ago, I made all five pizzas over a period of four hours. The kitchen at the Lodge looked like a war zone.

But I sure did eat well that night.

Here's a little pizza I whipped up on the side that day–glorious grilled vegetables with a scrumptious pesto sauce. It's one of my favorite pizzas in the universe; I wait until the pizza comes out of the oven to dot the whole thing with goat cheese, and that always winds up being one of the best things about it.

Gorgeous grilled vegetables. Soft, warm goat cheese: the stuff that dreams were made of.

 

Start by making pesto. You can certainly use storebought pesto if you have access to some that's good and fresh and green. If not, just make your own! You can save the extra in the fridge and use it for something else in a few days. (Pssst: I dropped a big tablespoon into a quiche I made the following Saturday. Unbelievable flavor.)

Note: You can see my step-by-step pesto photos in this post.

 

 

 

If there's something on earth that's more glorious than a batch of fresh basil, I haven't yet found it.

 

 

 

Set the pesto aside for awhile while you grill the veggies. I had too many things going that day and forgot to take photos of the zucchini and yellow squash on the grill, but I did manage to capture the peppers! (Ignore that there skirt steak. That's for something else.)

Blacken a red and yellow bell pepper on the grill, then immediately seal them inside a large ziploc bag. Let the peppers sit for 20 to 30 minutes (long enough for the skin to steam) then remove the blackened skin from the peppers. Deseed the peppers, then slice them into strips.

Then–and this is really, really important: eat a strip of red pepper. Then eat a strip of yellow pepper.

Good job. Now you can move onto the next step.

 

 

 

When you're ready to make the pizza, roll out the pizza dough (recipe below) as thin as you can and transfer it to a baking sheet drizzled with olive oil. Then spread a generous layer of pesto all over the surface of the dough.

 

 

 

Slice up some fresh mozzarella and lay the pieces all over the pesto…

 

 

 

Then arrange the zucchini and squash all over the pizza in an alternating pattern. I also didn't show the slicing of the squash because I'm a multitasking nincompoop; basically, you want to cut slices on an extreme diagonal so they'll lay flat on the grill…and on the pizza.

 

 

 

Then arrange strips of peppers in between the squash.

 

 

 

Help me, my dear, sweet, precious Rhonda. This looks absolutely, positively delicious.

Notice that I really pack on the fillings. I like a lot going on with my pizzas.

 

 

 

Bake the pizza in a 475 degree oven with the rack toward the bottom so the cheese won't become overly brown before the crust bakes.

 

 

 

As soon as you pull out the pizza, crumble a bunch of goat cheese all over the top, then decorate the whole things with several whole basil leaves. (Oh, and throw on a bunch of shaved Parmesan, too. It'll float your boat in a major way.)

 

 

 

It's purty. It's colorful.

But more than that, it's beyond yummy. Flavor to the max.

Like, totally.

Here's the handy dandy printable!

 


Recipe: Grilled Veggie Pizza

Prep Time: 2 Hours
 | 
Cook Time: 25 Minutes
 | 
Difficulty: Easy
 | 
Servings: 8

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Ingredients
Pizza Crust1/2 teaspoon Active Dry Yeast3/4 cups Warm Water2 cups All-purpose Flour1/2 teaspoon Kosher Salt3 Tablespoons Olive OilPesto3/4 cups Fresh Basil Leaves1/2 cup Grated Parmesan Cheese2 Tablespoons Pine Nuts2 cloves Garlic, PeeledSalt And Pepper, to taste1/3 cup Extra Virgin Olive OilTOPPINGS:2 whole Zucchini, Cut In Diagonal Slices2 whole Summer Squash, Cut In Diagonal SlicesOlive Oil For Brushing1 whole Yellow Bell Pepper1 whole Red Bell Pepper12 ounces, weight Fresh Mozzarella, Sliced4 ounces, weight Goat CheeseExtra Basil Leaves, For GarnishGrated Or Shaved Parmesan Cheese, For Sprinkling Preparation Instructions

To make the crust: Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

To make the pesto: Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

To make the toppings: Brush zucchini and summer squash slices with olive oil. Sprinkle with salt and pepper. Grill over medium heat until vegetables are tender and have nice grill marks. Set aside.

Place whole peppers on grill and allow to blacken. Remove from grill and immediately place in a large ziploc bag. Allow to sit for 20 minutes or so, then remove peppers from bag and peel off blackened skin. Deseed peppers, then slice into strips. Set aside.

Preheat oven to 475 degrees. Arrange a rack toward the bottom of the oven.

To assemble the pizza: Roll out pizza dough on a floured surface; get it as thin as you can. spread a generous layer of pesto all over the surface of the crust. (You might have a little left over; if you do, store in the fridge.)

Lay slices of mozzarella all over the pesto. Arrange grilled zucchini, squash, and peppers in a pretty pattern on top of the mozzarella. Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubble (watch to make sure cheese doesn't get too brown.)

Remove from oven and crumble goat cheese all over the top of the pizza. Lay basil leaves on top, sprinkle with Parmesan, and serve immediately.

Posted by Ree on July 26 2011

David Leite's White Gazpacho with Crab Salad

I have a story to tell you.

This past spring, I loaded up my four kids and flew down to a sleepy little beach town in southern Texas to visit my mama and my grandmother Ga-Ga. When we arrived, I went straight to the kitchen to raid the refrigerator and establish my territory, and as soon as I walked in, I saw this book sitting open on the counter.

 

I immediately recognized the photography, so I walked over and flipped it over so I could see the cover and confirm my suspicions.

 

 

 

Sure enough, it was the book I knew it was: David Leite's (of Leite's Culinaria) The New Portuguese Table, a scrumptious culinary journey through David's Portuguese heritage. Have the book. Know the man. Love it. Love him. What was my mom doing with my book? She didn't clear this with me.

"Wait," I said to my mother. "Did I send you this?"

"Send me what?" she said.

"This cookbook," I said, holding it up. "Did I give you this book?"

"What are you talking about?" she said, perplexed. "No, I bought it." Evidently, my mom and her husband Doug had picked it up on a recent bookstore excursion.

"No way!" I shrieked. "That's Crazytown! David's…David's my BOY! He's totally one of my very best friends! We're getting together when I go to New York next month–he's, like, totally my best friend on earth! He's, like, my homeboy! My homeslice!"

"Well, it's my book," my mom said, taking sandwich fixings out of the fridge. "Don't touch it."

 

I immediately grabbed my phone–already smudged with the humid sweat of southern Texas–and texted David. I have his number programmed into my cell phone because he's, like, totally one of my best friends as I stated earlier over and over again and will likely state again before this post is over.

"Oh-em-gee," I textededed. "You will not BELIEVE this! I'm visiting my mom in Texas and I just walked into her kitchen and your cookbook was totally sitting out on her counter! I'm wigging out! My worlds are colliding!"

"Who is this?" he wrote.

I determined that he must have gotten a brand new phone just before that. Otherwise, he surely would have had my number programmed into his phone just as his was programmed into mine.

"It's your homegirl, silly!" I responded. "Your very best friend in Oklahoma!"

"Trisha Yearwood?" he wrote.

"Uh, no…" I replied. "Your other best friend in Oklahoma."

"Rachel?" he asked.

I fell silent.

"Anna?" he tried again. "Becky? Bessie Lou? Sabrina? Maggie? Michelle?"

I ran and sat on Ga-Ga's lap and cried.

Anyway, it was a fun little coincidence. My mom and her husband had been to Portugal in the past year and had loved the food so much that when they returned home, they sought out a cookbook of Portuguese recipes…and David's is the one they found.

I did, in fact, have dinner with David when I visited New York in May. We share a little love for Ethel Merman and we sort of understand each other.

And here's how the dinner at David's went: He cooked. I ate. It was sublime.

 

 

Here's one of the dishes he served that night–a white gazpacho (with a blanched almond base!) with a big dollop of delectable crab salad. This takes a little mincing and chopping and measuring, but once you get all the prep work done, it's as easy as dumping and mixing. And you can make the gazpacho and salad ahead of time and have it ready in the fridge when guests arrive. It's tremendously delicious.

And it's cool, which is the only food I can conceive of eating until this wretched heat wave passes us by.

 

To make the gazpacho, you need a bowl of ice cold water.

 

 

 

Dump in some (very) crusty bread, cut into cubes. You definitely want to go crusty here and choose the kind of bread that won't disintegrate in liquid.

 

 

 

Let it soak for about five minutes…

 

 

 

Then squeeze all the moisture out of the bread. It'll look like a big, gross wad of bread at first–well, it is a big gross wad of bread at first–but it'll fall back apart when you throw it back into a (dry) bowl.

 

 

 

Grab some blanched almonds…

 

 

 

…And throw them into a blender or food processor.

You can buy them blanched if you live in a cool, urban area and wear scarves with tank tops. If you don't, though, you'll have to blanch 'em yourself: Drop some raw almonds (non-salted, non-roasted) into boiling water and let them boil for 30 seconds to 1 minute. Remove them from the water and drain them in a colander, rinsing with cold water for a few seconds. After that, use your fingers to *blip* slip the skin off the almonds; it comes off very easily.

 

 

 

Pulse the almonds until they become a fine (but still a little moist) powder.

 

 

 

Drop in some chopped fennel (just remove the core before you chop it up).

 

 

 

I love fennel and forget how beautimous and slightly bizarre it is.

 

 

 

Next, add some chopped onion…

 

 

 

And some chopped cucumber.

 

 

 

Then strip the leaves off of a few oregano sprigs. I haven't yet figured out how to take a photo of myself stripping the leaves off of a sprig of herbs without using a tripod. But I"m working on it. I might try to grow a third arm.

 

 

 

Next, add some cold water…

 

 

 

Then buzz it on high until it's all liquefied.

 

 

 

I vant to eet zees now. It smells so fresh and glorious.

But we have some more things to add, which is what I love about this recipe. You just keep adding things. If some is good, more is better!

That's my motto, man.

 

 

 

Add the soaked bread…

 

 

 

A little olive oil…

 

 

 

A little vinegar, and some salt and pepper.

 

 

 

Give it another whir until it's all combined, then put it in the fridge for three hours if you can keep yourself from slurping down this delectable concoction before that.

 

 

 

While it's chilling, go ahead and make the crab salad. I found this in the big city, and it…is…good crabmeat. Yum.

 

 

 

I was in too much of a hurry to get this show on the road to take a photo of the crabmeat itself, but you can see the little beauties underneath the carrot and celery, which was very, very finely diced. Minced.

 

 

 

Add some brandy…

 

 

 

Some hot sauce (I used Sriracha)…

 

 

 

And some mayo and salt and pepper.

 

 

 

Mix it all together and do absolutely everything within your power to avoid slapping it on a deli roll and scarfing it down with a cold bottle of beer.

I'm going to do that next time I make this, though. I swear it.

 

 

 

To serve it, I took the simple route: dished up gazpacho in a bowl and put a generous helping of crab salad over the top.

 

 

 

But David puts lettuce in the bowl, heaps crab salad on top of the lettuce, then ladles the gazpacho in a circle around the crab salad. A gorgeous presentation.

 

 

 

Okay. Let me see if I can try to convey to you the scope of the deliciousness and flavor in this bowl:

It was ab-so-lute-ly divine. Splendid. Beautiful. Cool, flavorful, and refreshing. I couldn't get enough of it. I closed my eyes between each bite. I thanked God for good food, for David Leite, and for Portugal.

(Did that get my point across?)

Here's a link to David's cookbook on Amazon. I highly recommend it for any cookbook collector, or as a gift for anyone in your life that appreciates fantastic, authentic food from other lands.

The New Portuguese Table

And here's David's beautiful website:

Leite's Culinaria

Try this dish sometime, guys! It really is a treat.

(Thank you, David, for sharing this delicious recipe.)

 


Recipe: White Gazpacho with Crab Salad

Prep Time: 20 Minutes
 | 
Cook Time:
 | 
Difficulty: Easy
 | 
Servings: 6

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Ingredients
GAZPACHO1-1/2 cup 3/4-inch Cubes Of Day-old Rustic Bread, Crust Removed2/3 cups Unsalted Blacnched Whole Almonds1 whole Small Fennel Bulb (about 6 Ounces) Stalks And Core Removed, Bulb Chopped, Reserve A Few Of The Frilly Fronds For Garnish1/2 cup Chopped Sweet Or Yellow Onion1/2 whole Seedless Cucumber, Peeled And ChoppedLeaves From 4 Fresh Oregano Sprigs1/4 cup Extra Virgin Olive Oil2 Tablespoons (additional) Extra Virgin Olive Oil3 Tablespoons White Wine VinegarKosher Salt And Freshly Ground Black PepperCRAB SALAD1-1/2 cup Jumbo Lump Crabmeat, Picked Over And Drained Well1/2 whole Small Carrot, Peeled And Minced Finely1/2 stalk Celery, Minced Finely1 Tablespoon Brandy1 teaspoon Store-bought Hot Sauce, Or To Taste1/3 cup MayonnaiseKosher Salt And Freshly Ground Black Pepper2 cups Baby Salad Greens Preparation Instructions

1. Soak the bread cubes in cold water until softened, about 5 minutes. Squeeze dry with your hands.

2. Toss the almonds in a blender and pulse into a fine powder. Drop in the fennel, onion, cucumber, oregano, and 1 1/2 cups water and buzz on high until liquefied. Add the bread, oil, and vinegar and whir again until the mixture is as smooth as possible. Season with salt and pepper to taste, and place the blender canister, covered, in the fridge for 3 hours.

3. In a small bowl, toss together the crab, carrot, celery, brandy, and piri-piri (hot) sauce. Cover with plastic and refrigerate.

4. When ready to serve, fold the mayonnaise into the crab mixture and season with salt and pepper. If you want it a bit creamier, plop in another tablespoon or so of the mayonnaise. Whir the gazpacho in the blender for a few seconds to froth it again. Season with salt and pepper, if needed, and pour it into a pitcher. Make a small bed of greens in the center of chilled bowls, top with the crab, and poke a bit of fennel frond. Place the bowls in front of your guests and pour the gazpacho around the crab.

Posted by Ree on July 24 2011

Pam's Day of Deliciousness

I've been so busy since my friend Pam and company left a couple of weeks ago, I'm just now getting around to showing you the gorgeous food she cooked. We spent a whole Saturday in June cooking with Pam when she was here, and it was such a treat. I've said it before and I'll continue to proclaim it from the rooftops: Pam Anderson is a beautiful cook. Her recipes are the perfect mix of easy and elegant, and she teaches cooking in such a way that everyone feels like they can do it.

Pam has generously shared her recipes here so all of you can give 'em a whirl. All of the recipes come from two of her cookbooks: Perfect Recipes for Having People Over…

 

…And Perfect One Dish Dinners. I highly recommend both cookbooks (the recipes simply work), but Perfect One Dish Dinners is particularly glorious.

I'll briefly describe all the gorgeous things Pam cooked for us here. All the printable recipes will be listed below.

Thank you, Pam and Maggy, for gracing us with your presence!

 

For lunch, Pam started with a deviled egg salad–scrumptious deviled eggs served on leaves of butter lettuce and drizzled with the same dressing used to mix up the deviled eggs! Out of this world.

 

 

 

She also mixed sliced strawberries with a good amount of white wine and sugar. If you haven't tried this miraculous combination, you must. It was so refreshing, so lovely and sweet…but the white wine really balanced the sweetness and took it over the top.

 

 

 

Then she grabbed a beautiful salmon…

 

 

 

Which she drizzled with olive oil and seasoned with salt and pepper.

 

 

 

And here's how she cooked it: put it in a cold oven, then turned on the heat to 400 degrees. Twenty-five minutes later, the salmon was absolutely perfect. Tender, moist, flaky. A no-fail method!

 

 

 

Pam also made this lemon-caper relish, which she spooned over the top of the salmon. It took seconds to throw together and was so fresh and green and flavorful.

 

 

 

While the salmon was roasting (and for a little time afterward) Pam also roasted fingerling potatoes and (not shown) asparagus. And this one of the many things I love about Pam's cooking: you can do so many things at once. When she thinks about a meal, she really has a knack for figuring out ways to do things at the same time in order not to waste time. It makes mealtime so much more effortless.

 

 

 

To serve, everything went on one big platter together.

 

 

 

It was splendid. I couldn't believe how quick and easy it was, too; the whole meal was done, start to finish, within about 45 minutes.

 

 

 

And the meal ended with these delightful lemon coolers. They're very similar to Mexican wedding cookies, but with a lovely lemon flavor. I might have had seven of them.

Okay, eight.

 

 

 

After an afternoon of relaxation in the countryside, we started in on dinner. First up was this criminally delicious ceviche dip: chopped shrimp, avocado, scallions, cilantro, and other yummy ingredients.

The reason you don't see the finished, mixed-together, dip is that I was too busy scarfing it down. It was absolutely splendid.

 

 

 

The main course was carnitas: ultra-flavorful shredded chuck roast…

 

 

 

And gorgeous roasted veggies.

 

 

 

For a side dish, Pam whipped up this beautiful slaw, packed with radishes and crunch.

 

 

 

We all couldn't believe we were actually still hungry after the beautiful lunch we'd had…but this meal really knocked our socks off. The meat was so, so good.

 

 

 

To top off the day of deliciousness, Pam made flan. Caramel in the bottom of a baking pan…

 

 

 

And a creamy custard made extra special by the addition of…cream cheese!

 

 

 

Please take my advice: You must, absolutely must, make this flan. The cream cheese gives it such a fabulous texture. And a tip: a few days after Pam and all my guests left, I went up to the Lodge to finish cleaning up. There was leftover flan in the fridge, and I made the mistake of giving it a taste.

It was even more delicious than the day Pam made it. The texture was cold and perfect, and the caramel flavor has sort of oozed into the top layer or so of the custard. A treat of epic proportions.

Thank you to my beautiful friend Pam for sharing your gifts with all of us!

Here are all the printable recipes, guys! I highly recommend them all. I tasted them and then some…and then some…

 


Recipe: Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

Prep Time: 15 Minutes
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Cook Time:
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Difficulty: Easy
 | 
Servings: 6

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Ingredients
1/2 cup Light Mayonnaise3 Tablespoons Dijon Mustard2 Tablespoons Honey4 teaspoons Rice Wine VinegarSalt And Ground Black Pepper6 Boiled Eggs, Peeled And Halved, Yolks Removed And Mashed With A Fork2 heads Boston Lettuce, Leaves Separated, Washed And Dried Preparation Instructions

Whisk mayonnaise, mustard, honey, and vinegar in a small bowl. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling. (Dressing, filling, and eggs can be covered and refrigerated overnight.)

When ready to serve, spoon (or pipe) a portion of the yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on a salad plate. Top each salad with 2 deviled eggs. Drizzle with a little additional dressing if desired. Serve.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: White Wine-Marinated Strawberries

Prep Time: 30 Minutes
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Cook Time:
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Difficulty: Easy
 | 
Servings: 8

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Ingredients
2 pounds Fresh Strawberries, Stemmed And Sliced Thick3/4 cups Granulated Sugar1-1/2 cup Fruity White Wine, Such As Reisling Preparation Instructions

Mix strawberries, sugar, and wine in a medium bowl until sugar dissolves. Let stand 30 minutes up to 3 hours. Serve.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Simple Roast Salmon with Potatoes, Asparagus, and Lemon-Dill-Caper Drizzle

Prep Time:
 | 
Cook Time:
 | 
Difficulty: Easy
 | 
Servings: 6

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Ingredients
1 whole Side (about 2 1/2 To 3 Pounds) Salmon5 Tablespoons Pure Olive Oil, DividedSalt And Ground Black Pepper2 pounds Fingerling Potatoes Or New Red Potatoes, Halved2 pounds Asparagus, Tough Ends Snapped Off6 Tablespoons Extra Virgin Olive Oil1/4 cup Each Parlsey And Dill Leaves, Chopped Coarse, Plus Extra Sprigs For Garnish1/4 cup Capers2 teaspoons Caper Juice3 Medium Scallions, Sliced Thin1-1/2 teaspoon Finely Grated Lemon Zest; Remaining Lemon Cut Into Wedges For The Platter Preparation Instructions

Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.

Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.

To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.

Posted by ThreeManyCooks on July 21 2011

 

 


Recipe: Lemon Coolers

Prep Time: 10 Minutes
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Cook Time: 15 Minutes
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Difficulty: Easy
 | 
Servings: 12

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Ingredients
1 cup Bleached All-purpose Flour3/4 cups Confectioner's Sugar, Divided1 teaspoon Finely Grated Lemon Zest1 stalk Salted Butter, Softened Enough To Be Pliable1/2 teaspoon Vanilla Extract Preparation Instructions

Adjust oven rack to lower middle position and heat oven to 350ºF.

Mix flour, 1/4 cup sugar, and lemon zest in a medium bowl. Add butter and vanilla; beat (or simply mix with hands) to form a smooth dough.

Drop dough by generous teaspoons onto a parchment or Silpat-lined cookie sheet; roll into balls. Bake until cookie bottoms are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.

Place remaining sugar in a quart-size zipper-lock bag. Working a dozen at a time, drop cookies into sugar; shake to coat. Serve. (Can be stored in an airtight tin up to 1 week.)

Makes about 2 dozen.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Tortilla Chips with Shrimp Ceviche Dip

Prep Time: 10 Minutes
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Cook Time:
 | 
Difficulty: Easy
 | 
Servings: 12

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Ingredients
2 pounds Cooked Salad Shrimp, Halved If Larger Than A Small Dice1 Medium Seedless Cucumber, Cut Into Small Dice2 Avocados, Cut Into Small Dice8 Medium Scallions, Sliced Thin2/3 cups Chopped Fresh Cilantro1 cup Ketchup2 Tablespoons Tabasco Sauce1/2 cup Lime Juice1/4 cup Extra Virgin Olive OilTastes-Like-Fried Tortillas Or A Bag (16 Oz. Size) Tortilla Chips, To Serve Preparation Instructions

Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping.

Makes 1 heaping quart.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Carnita-Style Beef With Roasted Peppers and Onions

Prep Time: 20 Minutes
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Cook Time: 1 Hour30 Minutes
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Difficulty: Intermediate
 | 
Servings: 6

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Ingredients
1 whole Boneless Chuck Roast, 2 1/2 To 3 Pounds3 Tablespoons Pure Olive Oil, Divided1 Tablespoon Plus 1 Teaspoon Ground Cumin1 pinch Salt And Ground Black Pepper1 can (4.5 Ounces Each) Chopped Green Chiles2 Tablespoons Chili Powder1 teaspoon Dried Oregano4 whole Large Garlic Cloves, Minced2 cups Chicken Broth2 whole Medium-large Onions, Ends Left Intact, Peeled And Each Onion Cut Into 8 Wedges2 whole Medium Multi-colored Peppers, Each Cut Into 8 Wedges12 whole Medium Flour Tortillas1 container (8 Ounces) Light Or Regular Sour Cream1 bunch Cilantro1 whole Lime, Cut Into Wedges Preparation Instructions

Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.

Heat a 5 to 6-quart heavy Dutch oven over low heat.

Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.

A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.

Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.

When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.

*Of course you can always microwave tortillas, but I prefer to oven-steam them. For each 8 tortillas, lay a damp paper towel on a 24- by 18-inch piece of heavy-duty foil. Set 2 stacks of 4 flour tortillas each side by side on towel. Cover with another damp paper towel; seal foil completely. Warm in a 350-degree oven until steamy, about 5 minutes.

Posted by ThreeManyCooks on June 7 2010

 

 


Recipe: Cabbage Slaw with Radishes, Cilantro, and Scallions

Prep Time: 10 Minutes
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Cook Time:
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Difficulty: Easy
 | 
Servings: 8

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Ingredients
1 pound Shredded Cabbage Or Packaged Coleslaw Mix8 Radishes, Trimmed And Sliced Thin3 Scallions, Trimmed And Sliced Thin6 Tablespoons To 8 Tablespoons Pure Olive OilSalt And Ground Black Pepper1-1/2 Tablespoon To 2 Tablespoons Lime Juice Preparation Instructions

Place slaw ingredients in a large bowl, and when ready to serve, toss with the smaller amount of olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary. Add the smaller amount of lime juice; toss to coat. Taste, adding more, if necessary.

Posted by ThreeManyCooks on July 19 2011

 

 


Recipe: Creamy Flan

Prep Time: 25 Minutes
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Cook Time: 1 Hour
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Difficulty: Intermediate
 | 
Servings: 8

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Ingredients
1 cup Granulated Sugar1 package (8 Oz. Size) Light Cream Cheese, Softened4 Large Eggs1 can (12 Oz. Size) Evaporated Milk1 can (14 Oz. Size) Condensed Milk1 teaspoon Vanilla Extract Preparation Instructions

Adjust oven rack to middle position and heat oven to 325 ºF. Bring 1 quart of water to boil for a water bath.

Whisking constantly, bring sugar and 1/4 cup water to boil over medium-high heat in a medium heavy-bottomed saucepan. When mixture starts to boil, turn heat to medium-low and stop whisking. Continue to simmer until mixture turns golden brown, 10 to 15 minutes. Pour mixture into a 9-inch deep-dish pie plate set in a roasting pan large enough to accommodate it.

Meanwhile, beat cream cheese until light and fluffy in a medium bowl. Add eggs, one at a time, scraping down sides, after each addition. Beat in both milks and vanilla until smooth.

Set roasting pan in oven; pour flan batter into pie plate and water into roasting pan. Bake until flan is jiggly, but set, about 1 hour. Remove from oven, cool to room temperature, and refrigerate until ready to serve. Run a small knife around pie plate perimeter to loosen flan. Invert onto a large lipped platter. Cut into wedges and serve.

Posted by ThreeManyCooks on July 19 2011

Pot (Winners Announced)

WINNERS

The winners of the Le Creuset pots are:

#4186 Peach Tracy: "Gilda Radner. That would be a hilarious time."

#9310 Dani: "It's kind of a trite answer, but I'd give anything to have dinner with my grandpa. He passed away a few years ago and he never got to experience what a good cook I've turned into."

#11002 Sharon: "Abraham Lincoln. And I would make him his very favorite chicken fricassee in this very pot!"

Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your pot.

*****

Today…

Because it's Wednesday…

Because I like this pot…

(Please note that I did not say I like pot…)

And because I love ya…

 

I'm giving away two (2) Le Creuset 7 1/2-Quart Round French Ovens, in this beautiful "Caribbean" color.

 

TO ENTER

To enter the contest, just answer the following question in the Comments section of this post:

If you could have dinner with one person throughout the history of time, whom would it be?

I've asked this question before, focusing on both men and women throughout history. This time we'll keep it general: What person throughout the history of time, if you could choose anyone, would you choose to dine with? It could be anyone from a historical figure to your mail carrier to your best friend you haven't seen for years. Just shout out who you'd choose as your dinner date and you're automatically entered to win.

 

THE RULES

One entry per person, please. Strictly enforced with a wooden spoon, a whisk, and can opener. (Wait…huh?)

*Note* Sometimes comments will not be visible immediately. Please give it a little time; it'll show up eventually!

No entries after noon Thursday.

Winners will be chosen randomly and announced Thursday night.

Good luck!

____________________________________

Contest sponsored by Pioneer Woman, with cooperation from CHEFS Catalog.

Pot

Today…

Because it's Wednesday…

Because I like this pot…

(Please note that I did not say I like pot…)

And because I love ya…

 

I'm giving away two (2) Le Creuset 7 1/2-Quart Round French Ovens, in this beautiful "Caribbean" color.

 

TO ENTER

To enter the contest, just answer the following question in the Comments section of this post:

If you could have dinner with one person throughout the history of time, whom would it be?

I've asked this question before, focusing on both men and women throughout history. This time we'll keep it general: What person throughout the history of time, if you could choose anyone, would you choose to dine with? It could be anyone from a historical figure to your mail carrier to your best friend you haven't seen for years. Just shout out who you'd choose as your dinner date and you're automatically entered to win.

 

THE RULES

One entry per person, please. Strictly enforced with a wooden spoon, a whisk, and can opener. (Wait…huh?)

*Note* Sometimes comments will not be visible immediately. Please give it a little time; it'll show up eventually!

No entries after noon Thursday.

Winners will be chosen randomly and announced Thursday night.

Good luck!

____________________________________

Contest sponsored by Pioneer Woman, with cooperation from CHEFS Catalog.

Cuppa Cuppa Cake

I've always wanted to make Truvy's "Cuppa Cuppa Cuppa Cake" from Steel Magnolias. And last night I realized my dream.

I won't even show you the process shots, because there are hardly any process shots. The cake is painfully, ridiculously, unabashedly easy to throw together.

To paraphrase Truvy, it's a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Mix it and bake it till brown and bubbly. Serve it with ice cream to cut the sweetness.

Amen.

 

 

I did what Truvy said. I mixed flour (self-rising), sugar, and fruit cocktail. (Note: I went ahead and used a whole can of fruit cocktail, as I really thought the cake could use the moisture.) I baked it till brown and bubbly. Note that the original recipe (and the one I list below) calls for baking the cake in a square pan. But I decided to double it and make a larger cake last night. It's the kinda gal I am.

After tasting how rich it is, however, I won't be doubling it next time.

Help me, Rhonda.

 

 

 

Scoop it out…

 

 

 

Plop it on a plate…

 

 

 

Then–and this is very, very important–whip up some heavy cream without sweetening it. Just keep it pure and holy. After tasting a little bite of the finished cake, I knew serving it with ice cream would be sweetness overload–the cake itself is almost too sweet on its own.

 

 

 

Plop a generous amount of unsweetened whipped cream on top.

The verdict? It was really yummy. Warm, uncomplicated…definitely under the "comfort food" umbrella. Definitely on the sticky side. I did want to taste a little salt; I'll probably toss a little in the flour mixture next time. The unsweetened whipped cream really did turn out to be a vital part of the experience; it changed the flavor of the cake by taking away that cloying sweetness that otherwise makes it "too much."

And it took exactly ninety seconds to get it in the oven. For that reason alone, it's a cake to keep in your repertoire.

God bless you, Truvy. Will you come do my hair?

Love,

Pioneer Woman

 


Recipe: Cuppa Cuppa Cuppa Cake

Prep Time: 2 Minutes
 | 
Cook Time: 45 Minutes
 | 
Difficulty: Easy
 | 
Servings: 12

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Ingredients
1 cup Self-Rising Flour1 cup Sugar1 can Fruit Cocktail With JuiceSoftened Butter, For PanUnsweetened Whipped Cream, For Serving Preparation Instructions

Preheat oven to 350 degrees. Grease 8-inch square baking dish with butter.

Stir together flour, sugar, and fruit cocktail with juice until just combined.

Pour into buttered pan and bake until warm and bubbly.

Serve warm with unsweetened whipped cream.

Posted by Ree on July 19 2011

Watermelon Granita

It's so hot. I can hardly say anything beyond that. My back is dripping sweat, my brain is fried, and my garden is crying out for relief.

When it's this hot outside, granita is the perfect treat. And you know what? The name "granita" is unnecessarily sophisticated; it's basically a glorified slushie. To make granita, you do nothing more than pour a fruity liquid into a pan, then place it in the freezer and use a spoon or fork to scrape the icy mixture as it freezes. It couldn't be simpler, and there are so many different varieties: just make a liquid out of any fruit, pour it in a pan, and freeze it. Boom! You've just made granita.

Here's a watermelon version. The color is gorgeous, the melon version shines through, and it just sings summer.

 

 

You need a watermelon. Try to get your hands on a seedless one; makes things much easier.

 

 

 

Hack into it.

Don't mess with me. I mean business.

 

 

 

Not pretty, but it doesn't really matter.

Next time I'll brandish my machete.

 

 

 

Cut up the watermelon however you like to do things. I'm only using 1/3 to 1/2 of this one, so I'm cutting it into nice pieces so the rest can be slurped down by the kids.

 

 

 

Watermelon is so pretty.

By the way, you might notice that I've been cooking/photographing grub up at the Lodge more and more lately. I've been doing big cooking days, doing new recipes for both PW Cooks and my next cookbook, and I've fallen in love with the light up there.

I have some funny tricks I'll show you on PW Photography later this week.

 

 

 

Next up, violently slice two limes in half…

 

 

 

And squeeze the juice.

 

 

 

Get about eight cups of large chunks. You can see that this "seedless" watermelon actually has a few piddly seeds. But they're light and soft–much more palatable than the big black suckers in standard watermelons.

 

 

 

Add the lime juice to the blender (or food processor).

 

 

 

Add some sugar. A little, not a lot, because you want the watermelon flavor to really shine through.

 

 

 

Pack the blender as full as it'll go…

 

 

 

Then blend it up, piddly seed remnants and all.

 

 

 

Pour out about half the mixture into a bowl, then add the rest of the watermelon and blend it up.

About the seeds: I didn't mind just pulverizing the soft little seeds in the mixture. They absolutely disappeared, and there wasn't a speck of one in the finished granita. If you like, though, you can strain the liquid through a mesh strainer before freezing it. And of course, if you wind up using a regular watermelon with big black seeds, you'll definitely want to strain it first.

This all sounds complicated, but I promise it took all of fifteen minutes.

Maybe fourteen.

Maybe thirteen minutes and forty-seven seconds.

I'll stop now.

 

 

Once all the watermelon, lime juice, and sugar are blended together, just pour it into a 9 x 13 baking dish. Cover it with plastic wrap (I didn't, actually, because I'm lazy) and freeze it for a good two or three hours for the first step.

 

 

 

Gently scrape the top layer with a spoon or fork.

 

 

 

It'll be more frozen around the sides.

After that–and once you start to get close to the less-frozen middle, cover the pan and return it to the freezer for another couple of hours.

 

 

 

Repeat this process–freeze for a couple of hours, scrape, return to the freezer, freeze for a couple of hours, scrape, etc. Continue until it's all scraped!

Note that you can just skip all the in-between steps and freeze the whole thing before you start scraping, but I find that it's easier–and less muscle-intensive–to do it in stages.

 

 

 

For the final stage, I used a fork. There is no rhyme or reason to whether I use a fork or spoon. It just depends on whether the moon is in the seventh house that day.

 

 

 

Beautiful! The great thing about granita is that the light, scraped ice on top stays perfectly frozen in the freezer. It never clumps up or crystallizes or wigs out or messes up or has an existential crisis. It's always light, cold, and perfect.

 

 

 

Come to mama. The mercury's rising outside.

 

 

 

Confession: I was going to save this for my cookbook. But I have a really difficult time having new recipes in the hopper and not sharing them with you here. It's a problem I have. Send help immediately.

Make granita this week! Serve it in a pretty glass, serve it in a bowl…or just snarf it down right out of the pan as you stand outside the freezer and try to cool down.

Not that I would ever do that.

Enjoy!

 


Recipe: Watermelon Granita

Prep Time: 15 Minutes
 | 
Cook Time:
 | 
Difficulty: Easy
 | 
Servings: 8

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Ingredients
1/2 whole Seedless Watermelon, Cut Into Chunks (rind Discarded) (about 8 Cups Of Chunks)2 whole Limes, Juiced1/3 cup Sugar Preparation Instructions

Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.

Repeat with other half of ingredients. Pour into same bowl as other batch.

Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.

Serve in pretty glasses with a twist of lime.

*Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.

Posted by Ree on July 18 2011

Grilled Corn Guacamole

Don't hate me for posting two avocado recipes in a row. If I were a food magazine with a large staff of people who could plan months in advance and formulate a cohesive strategy relating to my food content, I might space out my avocado recipes, filling in the gaps with things that don't have anything to do with avocados.

I am not a food magazine. So if I decide one day to make avocado egg salad, then a couple days later decide to make grilled corn guacamole, I can't be held accountable for my actions.

This was actually Hyacinth's fault. She called me a couple of days ago and told me she had just eaten at a popular chain restaurant that shall remain nameless but that goes by the name of Chili's. She'd tried their roasted corn guacamole, she said, I needed to make it at the earliest possible convenience.

I had the corn.

I had the avocado.

I had the will.

And yesterday, I totally went for it, man, despite having already ingested my avocado allowance for the summer.

I don't pay much attention to avocado allowances.

Here's how I made it:

 

Grilled some ears of corn.

 

 

 

Yum.

 

 

 

Avocados.

 

 

 

Lime juice.

 

 

 

Tomatoes, jalapenos, salt, pepper, garlic, cumin…

And a love of guacamole.

 

 

 

Halve the avocados.

 

 

 

Use a knife to cut each half like this.

 

 

 

Then scoop or squeeze the good stuff into a bowl. The idea of cutting them beforehand is just to get the avocado into chunks instead of one big piece; that way you don't have to spend any time smushing it or squishing it.

 

 

 

Slice the yummy, flavorful corn off the cob…

 

 

 

Then throw it in with the avocado.

 

 

 

Toss in some chopped tomato and a little chopped onion. (I was out of onion, so it's not pictured here.)

 

 

 

Seeded and chopped jalapeno.

 

 

 

Some lime juice…

 

 

 

Some salt…

 

 

 

Some cumin, and a couple of cloves of minced garlic.

What is that stripe down the middle of my photos all of a sudden?

Mayday.

 

 

 

Stir it all together gently and give it all a taste.

 

 

 

I added in a little more grilled corn, because this is grilled corn guacamole. I'm logical that way.

Oh! And I stirred in plenty of chopped cilantro at the end.

 

 

Hello, lovely! Please be mine forever. Thank you for your cooperation.

 

 

 

Here's the thing about this guacamole: the corn, if you add plenty of it, really does add an interesting sweetness and (if it's adequately grilled) smokiness that really sets this apart from regular guacamole.

Also note: if I'd had a batch of pico de gallo on hand, I probably would have just dumped it in in place of the tomato, jalapeno, and cilantro. Pico de gallo is an ingredient itself!

Enjoy, guys–and thank you, Hyacinth, for calling me with fattening and delicious ideas. It's part of why our friendship works so well.

Here's the printable:

 


Recipe: Grilled Corn Guacamole

Prep Time: 10 Minutes
 | 
Cook Time: 10 Minutes
 | 
Difficulty: Easy
 | 
Servings: 10

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Ingredients
3 ears Corn, Shucked6 whole Avocados, Diced1 whole Large Tomato, Diced1/3 cup Onion, Finely Diced2 cloves Garlic, Finely Minced1 whole Lime, Juiced1/2 teaspoon Kosher Salt1/4 teaspoon Ground Cumin1/2 cup Cilantro Leaves Preparation Instructions

Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

In a bowl, combine corn kernels, diced avocados, diced tomato, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

Posted by Ree on July 14 2011

Avocado Egg Salad

Years and years ago, I had lunch with my mom in Tulsa. I'd just been to a hair salon to try to reverse the tragic effects of having used Sun-In on my hair that entire summer, and my mom and I were celebrating that the hairdresser had successfully been able to change my hair from shocking pink to a passable strawberry blond in just a couple of hours. It was cause to celebrate!

The lovely little restaurant where we lunched served an avocado egg salad on a soft whole wheat tortilla. At the time, I thought it was the most delicious thing I'd ever tasted. To this day, it remains one of the more memorable lunches I've ever had. Perfect in its simplicity and lack of regard for counting fat grams.

Yesterday, I whipped up my version of the egg salad.

Today, I'm on the search for Sun-In. Wish me luck!

 

The reason I had the idea for egg salad is that I had all of these peeled hard boiled eggs leftover from last weekend. A cinch!

 

 

 

Slice them in half, and throw them in the bowl of a food processor. (You can also just mash it all together in a bowl, using a fork.)

 

 

 

Halve a couple of avocados, pop out the pit, and scrape the good stuff into the bowl.

The softer the avocado (without it being bruised) the better.

 

 

 

Grab some mayonnaise…

 

 

 

And throw it into the bowl.

 

 

 

Add plenty of salt and pepper…

 

 

 

And a little red wine vinegar.

Or regular white vinegar.

Or red wine vinegar.

Whatever floats your boat.

 

 

 

Now just pulse-pulse-pulse until the egg salad reaches the consistency you want. The avocado will mix with everything and give the salad a lovely light green color.

Yum. It's all that can be said.

Now, you'll want to serve it right away since it does contain avocado and will begin to discolor no matter what tricks you employ, so here are two of many ways you can serve the salad:

 

 

 

A sandwich. I love this pump-rye swirly bread. It's pretty and zany.

And pretty zany.

 

 

 

In a bowl, mix a small amount of Dijon (spicy if you have it) and mayonnaise.

 

 

 

Stir it together and spread it on both slices of bread.

 

 

 

Grab some of the egg salad…

 

 

 

And spread it generously on the bread.

 

 

 

Chop up some chives…

 

 

 

And sprinkle them on the top.

 

 

 

Then lay on a couple of thick slices of tomato, top with the other slice of bread, and chow down.

 

 

 

But yesterday, this really hit the spot. A very thick slice of tomato. A nice scoop of avocado-egg salad. A sprinkling of chives. On a 102-degree day, it was cool and wonderful and divine.

 

 

 

Give avocado egg salad a try this week! It really is a treat.

Love,

P-Dub

Here's the handy dandy printable:

 


Recipe: Avocado Egg Salad

Prep Time: 5 Minutes
 | 
Cook Time:
 | 
Difficulty: Easy
 | 
Servings: 4

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Ingredients
8 whole Hard Boiled Eggs, Peeled2 whole Avocados, Pitted4 Tablespoons Mayonnaise3 teaspoons Red Wine Vinegar1/2 teaspoon Kosher SaldBlack Pepper To Taste1 teaspoon Chives Chopped Preparation Instructions

Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!

Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.

Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it purty.

Posted by Ree on July 13 2011

What Country Would You Visit? (Winners Announced)

The winners of the pots and pans are:

#24547 Darry: "Italy would be my choice but I would love to go to France for dessert. I desperately need these pans."

#15592 Sleepless Mommy: "Oh, definitely Italy! A meal in a courtyard cafe so I can people watch as I savor delights. With Chianti. And a hotel room with a view. But no balcony. First floor preferable (I have a 3 year old)."

Congrats, winners! Contact prizes@thepioneerwoman.com to claim your pots and pans!

THE RESULTS

Our friend Statistician Don compiled the results of the countries of choice, based on cuisine alone. Here's where everyone would go if they chose a country based on food!

So interesting! Thank you, Statistician Don, for the great info!

______________________________________

Today…

Because it's hot outside…

Because I'm cooking just so I can have an excuse to stay inside…

And because I love ya…

 

I'm giving away two (2) of these All-Clad stainless steel cookware sets.

It's sturdy.

It's shiny.

It'll take you where you want to go. Well, in a cooking sense, anyway.

 

TO ENTER

To enter the giveaway, just answer the following questions in the Comments section of this post:

If you could travel to any foreign country just to eat the food, which country would it be?

If food were the only deciding factor, which country would you visit? Morocco? Italy? France? India? Just shout out the country whose cuisine you'd most like to devour and you're automatically entered to win the cookware.

 

THE RULES

One entry per person, please. Strictly enforced with a metal spatula.

No entries after midnight Tuesday.

Winners will be selected at random and announced Wednesday.

Note: Replies to comments are unable to be counted as entries. Please leave one comment (not a reply) as your entry.

Lots of Love,

PW

____________________________

*Not a paid advertisement. All-Clad doesn't know me. I could disappear tomorrow and All-Clad would not bat an eyelash. I just like their pans. Amen.*

Giveaway sponsored by Pioneer Woman, with cooperation from CHEFS Catalog.