Before we get started on the weekly recipes, here's an event you foodies might find fun.
From 2 p.m. to 5 p.m. on Friday and 9 a.m. to 3 p.m. on Saturday, Sarah Kaufmann (The Cheese Lady) will be carving 300-pound block of cheddar at Sprouts Farmers Market in Roseville. If you've yet to visit the store, (6760 Stanford Ranch Road next to Costco) this would be a great opportunity to check it out and see "The Cheese Lady" at the same time. According to Kim Rockley from Sprouts, Kaufmann (AKA The Cheese Lady) travels the country creating art out of cheese. Plus she gives free samples!
And before you hit the grocery story, be sure to check out Chef Sheila's recipes from the Shop Cheap Kitchen. Strawberries are in season so she's put together some sweet recipes for you. Be sure to pick up some corn on the cob because it is ridiculously cheap. Enjoy!
25 large strawberries
1 (12 ounce) bag dark chocolate chips
1 tablespoon vegetable oil
Clean and dry strawberries, leaving stems and leaves intact.
In double boiler, over low heat, melt chocolate and oil; stir to combine.
Lay waxed paper on flat surface. Dip strawberries one by one into chocolate mixture, allowing extra chocolate to drip off, lay onto waxed paper to set.
If your kitchen is warm, strawberries may be refrigerated for 10 minutes to set chocolate.
From Woman's Day | May 30, 2006
Makes 12 Cannolis
1 pt (12 oz) strawberries, rinsed, hulled and halved
2 Tbsp granulated sugar
1 tub (15 oz) whole-milk ricotta cheese
4 oz cream cheese
1 cup confectioners' sugar
1â„4 tsp almond extract
1 box (4 or 51â„4 oz) sugar cones (12 cones)
Garnish: chocolate mini chips and sliced strawberries
1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
3. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1â„2 in. off a corner; pipe filling into cones and garnish. The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.
Planning Tip: Prepare through Step 3 at least 24 hours, or up to 2 days, ahead. Fill cones just before serving.
Spinach and Strawberry Salad
1/2 shallot, finely chopped
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces fresh goat cheese, crumbled
In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss to combine. Serve immediately.
Fresh Strawberry Ice Cream
Makes 10 servings
2 cups Fresh Strawberries, Hulled
3/4 cups Whole Milk
â…” cups Granulated Sugar
1 pinch Salt
1- 1/2 cup Heavy Cream
1- 1/2 teaspoon Pure Vanilla Extract
Finely Chopped Chocolate Chips (optional)
Clean and wash the strawberries removing hulls and stems. Add the strawberries to a food processor and pulse until roughly chopped. Set aside.
In a medium bowl whisk the milk, sugar and salt until sugar is dissolved. Add the heavy cream and vanilla and whisk until combined. Stir in the strawberries and all juices. Cover and refrigerate at least 2 hours or overnight in a covered bowl.
Follow the directions for your ice cream maker and enjoy fresh homemade ice cream in about 20 minutes!
Add finely chopped chocolate chips to send it over the top.
(Adapted from a recipe in the Cuisinart Recipe Booklet.)
Heirloom Tomato Salad with Mozzarella and Basil
Gourmet | September 2006
Makes 8 - 10 servings
Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
4 lb mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger
1 lb cherry tomatoes
1 lb very small mozzarella balls (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozzarella, cut into 1/4-inch pieces
1 1/2 cups loosely packed small basil leaves or torn large leaves
Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.
Salad, without vinaigrette, can be assembled 2 hours ahead and kept at room temperature. Salad can be dressed 1 hour ahead and kept at room temperature, covered.
Vinaigrette keeps, covered and chilled, 1 week.
Tomato & Fennel Salad
EatingWell: July/August 2007
Makes 4 servings, about 1 cup each
1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar, or white-wine vinegar
1/2 teaspoon salt
Freshly ground pepper, to taste
1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts, (see Tip)
Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
Tips & Notes
Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
Charred Heirloom Tomatoes with Fresh Herbs
Bon Appetit | August 2008
Makes 8 servings
4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half
2 tablespoons fresh oregano leaves, divided
2 tablespoons fresh thyme leaves, divided
5 tablespoons (about) extra-virgin olive oil, divided
Arrange tomatoes, cut side up, on rimmed baking sheet. Sprinkle with salt and pepper, then 1 1/2 tablespoons each oregano and thyme leaves. Drizzle with 3 tablespoons oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place tomatoes, cut side up, on rack. Cook until bottoms are charred, 3 to 4 minutes. Turn tomatoes over and grill just to sear, about 1 minute. Turn cut side up onto platter. Sprinkle with 1/2 tablespoon each oregano and thyme, then drizzle with more oil, if desired. Serve warm.
Tasty BBQ Corn on the Cob
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned
1. Preheat grill for medium-high heat.
2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Corn, tomato, black bean, and avocado salad
2 tomatoes, seeded and cut into 1/4-inch dice
2 ears fresh corn, shucked, kernels removed from cob
1/4 red onion, cut into thin strips
1 jalapeno, seeded and chopped
1 can (15 ounces) black beans, drained and rinsed
1 ripe avocado, cut into 1/4-inch dice
Juice of 2 limes
1 clove garlic, finely chopped
1/4 cup fresh cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
Salt, to taste
1. In a bowl combine the tomatoes, corn, onion, jalapeno, black beans, avocado, lime juice, garlic, cilantro, chili powder, cumin, and salt.
2. Stir gently but thoroughly. Taste for seasoning, and add more salt, if you like.
3. Cover and refrigerate for at least 30 minutes and for up to half a day.
© Copyright 2010 Globe Newspaper Company
Lemon-Garlic Glazed Corn on the Cob
EatingWell: July/August 2010
Makes 4 servings
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
4 ears corn, husked
1/3 cup water
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.
Broccoli and Parmesan Casserole
Cooking Light, August 2006
Yield: 8 servings (serving size: about 1 cup)
8 cups coarsely chopped broccoli florets (about 2 pounds)
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 1/2 cups fat-free milk
1 cup fat-free, less-sodium chicken broth
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese
1/2 cup (2 ounces) grated Parmesan cheese, divided
2 tablespoons diced pimientos, drained
1/4 teaspoon freshly ground black pepper
12 garlic Melba toast rounds
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, salt, and dry mustard in a large, heavy saucepan over medium heat; gradually add the fat-free milk and chicken broth, stirring with a whisk until blended. Cook for 8 minutes or until it is thick, stirring constantly. Remove from heat, and add shredded cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pimientos and pepper. Add broccoli, tossing to coat.
Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.
Place garlic Melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray. Bake at 400Â° for 15 minutes or until bubbly. Let stand for 5 minutes before serving.
Makes 6 servings
16 ounces, weight pasta shells (medium) or other short pasta
1 pound asparagus (cut into 1 1/2 inch pieces) discard tough pieces
1/2 pounds broccoli, cut into small florets
1/2 pounds zucchini (about 1 medium zucchini) diced
1/2 cups frozen peas
3 whole green onions sliced (white & light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 ounces, weight ricotta cheese (20 - 22 ozs.)
1/2 teaspoons salt
2 whole eggs
1- 1/2 cup parmesan cheese
black pepper, freshly ground
extra olive oil for drizzling
Preheat oven to 350 degrees.
Cook pasta until extremely al dente--with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.
Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
Butter a 9Ã—13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.
Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!
Five-Spice Mushroom and Broccoli Stir-Fry
Makes 4 servings
1 (7-oz.) pkg. uncooked vermicelli
1/2 cup orange juice
1 tablespoon cornstarch
3/4 teaspoon Chinese five-spice powder
1/8 to 1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 teaspoons honey
8 large mushrooms (12 oz.), cut into 1/4-inch-thick slices
1 cup fresh baby carrots, quartered lengthwise
1 medium onion, cut into thin wedges
1 garlic clove, minced
3 cups small broccoli florets (about 6 oz.)
Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in small bowl, combine orange juice, cornstarch, five-spice powder, red pepper flakes, soy sauce and honey; stir until well blended. Set aside.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion and garlic; cook and stir 4 minutes.
Add broccoli; cover and cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add orange juice mixture; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over cooked vermicelli.
Neely's BBQ Pork Spare Ribs
Yield: 4 servings (with 1 quart sauce)
1 slab pork spare ribs (about 4 pounds)
4-ounces Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows
Neely's BBQ Seasoning:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Mix all the ingredients and set aside.
Neely's BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
Preheat your grill at 275 degrees F, using hickory wood and charcoal.
Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
Slow Cooker Pork Spare Ribs
Makes 4 servings
4 pounds pork spare ribs, back membranes removed and cut into individual ribs
Fresh ground black pepper
1/2 cup chili sauce
1/4 cup orange marmalade
1/4 cup apple cider vinegar
2 Tablespoons soy sauce
3 Tablespoons brown sugar
1 teaspoon ground cumin
1 Tablespoon grated ginger
2 cloves of garlic, crushed
Liberally season ribs with salt and pepper and place in a slow cooker. In a small mixing bowl, whisk together remaining ingredients; pour sauce over ribs. Cover and cook on low for 6 hours.