Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 16 Apr 2015 20:35:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Cousin Donna’s Almond Cookies (video) http://steamykitchen.com/12282-cousin-donnas-almond-cookies-video.html http://steamykitchen.com/12282-cousin-donnas-almond-cookies-video.html#comments Fri, 03 Dec 2010 16:10:11 +0000 http://steamykitchen.com/?p=12282 I hope you enjoyed the video I produced with Betty Crocker and Good Bite! One part of the video that was left out on the editing room floor….er….computer virtual trash….was that “Cousin Donna” isn’t *my* cousin. I’ve never even met her! But it’s my good friend Sue Ann Ciccone’s cousin…and this recipe is from her. When we first moved into ...

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I hope you enjoyed the video I produced with Betty Crocker and Good Bite!

One part of the video that was left out on the editing room floor….er….computer virtual trash….was that “Cousin Donna” isn’t *my* cousin. I’ve never even met her! But it’s my good friend Sue Ann Ciccone’s cousin…and this recipe is from her.

When we first moved into our new neighborhood almost 8 years ago, the gals got together every holiday season for a cookie swap. Well, truthfully, it was really about getting together for wine, cheese and other goodies. The cookie swap was just excuse that we’d give to our husbands ;-)

Sue Ann brought these super-light, almost melt in your mouth almond cookies, a recipe she got from her Cousin Donna. I’ve made them every year since, normally tripling the batch because they are so popular at my house and amongst friends.

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Cousin Donna's Almond Cookies

Servings: 32 Cookies Prep Time: 45 Cook Time: 1 hour 30 minutes
almond cookie recipe

Recipe courtesy of my friend Sue Ann Ciccone.

Ingredients:

1 cup butter, softened
1/3 cup sugar
2/3 cup ground roasted almonds (use spice grinder to grind into powder form)
1-2/3 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar

Directions:

1. Heat oven to 325°F.

2. In large bowl, beat butter, sugar and ground almonds with electric mixer on medium speed until smooth. In another bowl, stir together flour and salt. With electric mixer on low speed, add flour mixture to butter mixture.

3. Shape dough into tablespoon-size balls. Place on ungreased cookie sheets.

4. Bake 10 to 15 minutes or until the bottoms have browned (the tops of the cookies will remain a light color.) Remove to cooling rack. Cool completely, about 30 minutes.

5. Mix cinnamon, nutmeg and powdered sugar. Dip tops of cookies into mixture.

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Pesto Ideas http://steamykitchen.com/11726-pesto-ideas.html http://steamykitchen.com/11726-pesto-ideas.html#comments Tue, 26 Oct 2010 15:55:41 +0000 http://steamykitchen.com/?p=11726 Pesto beyond the normal basil and pine nuts (which I do love, but it can get quite boring over and over). Wall Street Journal has great article and recipes on different versions of pesto, including: Walnuts + Grapeseed Oil Pistachio + Breadcrumbs + Mint Rapini + Parmesan + Porcini Pumpkin Seeds + Basil + Parmesan Pecans + Parsley + Dates ...

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Pesto beyond the normal basil and pine nuts (which I do love, but it can get quite boring over and over). Wall Street Journal has great article and recipes on different versions of pesto, including:

Walnuts + Grapeseed Oil

Pistachio + Breadcrumbs + Mint

Rapini + Parmesan + Porcini

Pumpkin Seeds + Basil + Parmesan

Pecans + Parsley + Dates

Arugula + Basil + Almonds

My absolute favorite is Roasted Brussels Sprouts with Pistachio-Cranberry Pesto. It’s definitely a must-try!!!

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Shortbread Cookies with Nutella, Banana and Almonds http://steamykitchen.com/11382-shortbread-cookies-with-nutella-banana-and-almonds.html http://steamykitchen.com/11382-shortbread-cookies-with-nutella-banana-and-almonds.html#comments Tue, 05 Oct 2010 17:54:28 +0000 http://steamykitchen.com/?p=11382 I’ve labored over this recipe for days. Never mind that it’s just store-bought shortbread cookies + Nutella + bananas + almonds. Never mind that there’s no baking involved or that it only takes 10 minutes to assemble. The recipe is about the technique of the beautiful, fluid Nutella swoop. It’s a very technically technical technique. And if you’re thinking about ...

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I’ve labored over this recipe for days.

Never mind that it’s just store-bought shortbread cookies + Nutella + bananas + almonds. Never mind that there’s no baking involved or that it only takes 10 minutes to assemble.

The recipe is about the technique of the beautiful, fluid Nutella swoop.

It’s a very technically technical technique.

And if you’re thinking about subbing out the Nutella for something stupid like fat-free no-calorie peanut butter….don’t. Just don’t.

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Shortbread Cookies with Nutella, Bananas and Almonds

Servings: Makes 24 cookies Prep Time: 10 Cook Time: 0
shortbread-cookies-nutella-banana-almonds-4688

This little cookie comes from my friend Cynthia Nim's "Gourmet Game Night" cookbook, which makes a perfect gift for friends who enjoy hosting game nights, from mah-jong, Poker, Scrabble to Wii, Guesstures and Spin the Bottle (okay, uhnevermind, if you're playing spin the bottle, you prob will be drinking instead of eating). Cynthia calls these cookies "Nutella & Banana Galettes" and she even has a recipe for home made shortbread.

Ingredients:

24 shortbread cookies (I used Walker's Pure Butter Shortbread Cookie)
1/2 cup Nutella
2 bananas, sliced
1/4 cup chopped almonds

Directions:

1. With your non-dominant hand, hold up your first three fingers. Slightly cup your hand and gently grasp a shortbread cookie by its edge. Position your hand so that your thumb is closest to your body, let's call this 6-o'clock position.

2. Get a butter knife and with the non-serrated edge, scoop out exactly 1 teaspoon of Nutella. Position your knife at a 45-degree angle, serrated edge side down (using the serrated edge will give you ugly "teeth" marks on your cookie) above the cookie, pointing at the 12-o'clock position. Your cookie hand should still have your thumb positioned at 6-o'clock.

3. Take a few calming breaths to relax and center your chi.

4. Everything in this next step happens in one motion, so you might want to read this a couple of times over and practice the motions before proceeding. Lower your knife and in one flowing motion, rotate the knife counter-clockwise until you reach the 8-o'clock position. At the precise moment that the knife reaches this point, slowly rotate your cookie hand so that your thumb is now at the 9-o'clock position. When the Nutella swoop is complete, lift your knife from the cookie and follow through with a graceful wrist twirl.

5. Top with bananas and almonds.

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Strawberry Almond Cream Tart http://steamykitchen.com/8623-strawberry-almond-cream-tart.html http://steamykitchen.com/8623-strawberry-almond-cream-tart.html#comments Thu, 22 Apr 2010 14:58:22 +0000 http://steamykitchen.com/?p=8623 When my grocery store starts selling cartons of strawberries 10 for $10, you know there’s a problem. Normally, when I spy bargain basement pricing on strawberries, I’m expecting sad, lifeless fruit just on the cusp of being declared rotten and dumped. But this is not the case, and by now I’m sure you’ve all seen the fat, perky jewels begging ...

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Strawberry Almond Cream Tart

When my grocery store starts selling cartons of strawberries 10 for $10, you know there’s a problem. Normally, when I spy bargain basement pricing on strawberries, I’m expecting sad, lifeless fruit just on the cusp of being declared rotten and dumped.

But this is not the case, and by now I’m sure you’ve all seen the fat, perky jewels begging to be eaten whole with perhaps a swipe of fresh whipped cream of creme fraiche. Pricing this low can only mean one thing, that there’s a glut in the marketplace. While we consumers can rejoice, strawberry farmers are dealing with taking a deep loss on their crop, to the point of some farmers destroying their harvest because they can’t afford to bring the fruit to market.

It’s a sad story all around, but I’ll do the best I can to consume as much as I can. Read the rest and get the recipe for Cooking Light’s Strawberry Almond Cream Tart on Steamy Kitchen on Discovery/TLC.

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Roasted Cauliflower with Dukkah http://steamykitchen.com/173-roasted-cauliflower-with-dukkah.html http://steamykitchen.com/173-roasted-cauliflower-with-dukkah.html#comments Sat, 15 Sep 2007 19:28:11 +0000 http://steamykitchen.com/blog/2007/09/15/roasted-cauliflower-with-dukkah/ I'm addicted to Dukkah. It's a funny name, no? Dukkah is an Egyptian spice mixture made of roasted, coarsely ground nuts (hazelnuts, almonds or pistachios) and fragrant spices (coriander, sesame seeds, cumin, chili pepper, etc.)

Different variations of this mixture is found all over the Middle East and North Africa. While I'm not an expert in their foods, I have a feeling that each family ...

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Roasted Cauliflower with Dukkah

I’m addicted to Dukkah. It’s a funny name, no?  Dukkah is an Egyptian spice mixture made of roasted, coarsely ground nuts (hazelnuts, almonds or pistachios) and fragrant spices (coriander, sesame seeds, cumin, chili pepper, etc.)

Different variations of this mixture is found all over the Middle East and North Africa.  While I’m not an expert in their foods, I have a feeling that each family has their own signature concoction of Dukkah, varying in the type of spices or nuts used. I was introduced to this aromatic condiment by my good friend and amazingly talented Chef Jeremy of Cork Restaurant in Sarasota. BTW, if you haven’t been to Cork – it is the best new restaurant in town and you simply must go. Chef Mac & Jeremy perform magic and go to the utmost extreme to make sure you have an amazing meal.

Jeremy generously gave me a huge canister of the spice mixture.I begged, bribed and pleaded for the recipe, but no recipe. So I simply asked his lovely wife Jules to nag the crap out of him until he released his secret. It worked. And I’m sharing it with you. By the way, Jules is a professional opera singer. One of her past gigs was playing Maria (Julie Andrews) in the National Tour of Sound of Music.  Let me just take a moment to tell you how frickin’ talented this woman is. I had her over at my house when Sound of Music was playing on TV – and HOLY WHISKERS ON KITTENS! it was like having Maria herself sitting next to me on the couch singing!.

Ok. back to Dukkah.

I’ve installed another new feature on the blog, called Smell-a-Blog. Just put your nose really close to the screen and sniff. It will instantly transport you on a spice trail to Egypt. Don’t worry about looking stupid…nobody’s watching. I promise…just breathe it in:

Jeremy's Egyptian Dukkah Blend

Jeremy’s Egyptian Dukkah Blend

1lb Almonds or Hazelnuts
3 1/2oz chili flakes (preferably Aleppo)
1oz garlic powder
3oz cumin seed (toasted and ground)
3/4oz dried lemon zest (zested with a microplane and dried in the oven at 175F)
1oz Malden salt (see note)

Roast your nuts in 350F for about 15 minutes or until fragrant. Watch the nuts – don’t burn!  After cooling, rub as much of the skins off as possible.  Rough chop the nuts in a food processor. Add the rest of the ingredients and pulse the food processor until they are fully incorporated. Cool, store in container with tight lid on countertop. I promise it won’t last long – you’ll use it on everything!  Try sprinkling on salads, steamed vegetables, roasted chicken, fish or shrimp, topping for a roasted garlic & broccoli soup,

Notes: I have never used Malden salt, which is large, flaky and light. Since I can’t find at stores here nearby, I’d substitute sea salt. I haven’t had time to do research on Malden salt – does anyone know much about it – and how much sea salt to substitute with?  In the meantime, I’d start with 1/2oz of sea salt, taste and then adjust.

Here are two of my absolute favorite ways to enjoy this condiment:

Roasted Cauliflower with Dukkah

Roasted Cauliflower with Dukkah

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Roasted Cauliflower with Dukkah

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-19 at 2.35.19 PM

Ingredients:

1 large head of cauliflower (or broccoli)
2 tablespoons olive oil
kosher or sea salt to taste (I used about 1 tsp)
2 tablespoons Dukkah

Directions:

1. Preheat oven to 400F.  Trim cauliflower florets.  Toss with olive oil

2. Roast for 15-20 minutes until top edges are golden brown. Season with just a bit of sea salt. Just before serving, sprinkle with Dukkah.

Bread with Olive Oil and Dukkah Dip

Take a piece of pita, naan or bread, dip in beautiful olive oil and then touch the nut/spice mixture.

Bread with Olive Oil and Dukkah Dip

By the way, this is a Baby No Knead Wheat Bread with 1/2c whole wheat + 2 1/2c bread flour. After its little nap, I divided the dough in half. One part was wrapped and frozen, the other was baked for 25 minutes covered, 12 minutes uncovered.

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I’m not the only one who smokes eats Dukkah!

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***

The Surgery Went Exceptionally Well…..

I can finally see!  Today’s post-op checkup was A-OK and I now have 20/20 vision.

More details, you ask?

Ok. I’m only going to warn you ONCE. If you’ve got shitty eyes and are thinking about Lasik surgery. DO NOT READ ON. Go suck on a lollipop or something but don’t read any further.

DUUUDE. I told you not to read on. Second warning, ok? If you are as blind as Britney Spears’ wardrobe designer, then just RUN. GO AWAY. GO SKIN A DONKEY. RECITE THE ALPHABET. BACKWARDS. WHILE SKYDIVING.

DO NOT CLICK ANYWHERE. THERE IS NO NEXT PAGE.

(pssst…all you 20/20 guys…click here)

LOL!

Ok, so the surgery went really well. However, if someone sat me down and told me a play-by-play…I might have chickened out.  My husband, Scott, had it done years and years ago, and he told me, “Oh, its SO easy.  Just a look at the blinky light and (zap) a little tiny laser does its job. A few seconds and you’re done.”  Boy, I can do that! In fact, my brother and I used to play with those laser pens and point at each others eyes all the time! (oh. um. maybe that’s why my vision tanked)

Great! Ok, so surgery set.  What made even more appealing was that they gave me some happy pills 15 minutes before I was scheduled to go under the laser. Happy! Pills! Yeah! Yippee! Puppies! Butterflies! Creme Brulee!

No fear. Piece of cake….that is…until….the machine decided to go bezerk.  Doc had to re-calibrate the machine again, which took an HOUR.  But by then, my happy pills wore off.

WTF?!? Re-calibrate….what does that mean? Did a part fall off? Got infected with spyware or virus? Who the fuck was surfing porn again on the Lasik machine?

Great Mother of Buddha. breathe. suck in. 1 2 3 blow out. suck in. 1 2 3 blow out. Someone get me an epidural!!!

Cheerful nurse: “Ok! All fixed! Machine’s cookin’ again!”

Mehappy thoughts. happy thoughts.  suck in. 1 2 3 blow out.

Doc: “Just relax. It’s fine.” He gives me one of those small stress ball for my hands – as if THAT little ball would prevent me from FLIPPING OUT while my eyelids were held hostage, eyeball sliced open and a laser “cooked” my cornea!!

In the end….it was fine….but only after I made myself breathe through my mouth so I wouldn’t experience the distinct smell of my own burning eyeballs.  And Scott was right, it was only a few seconds. Doc gave me more happy pills and I went home. Plus, I got cool goggles to wear for 24 hours!

Don’t I look just stylin’??? I think I need to wear these when I cook on TV next.

You all KNOW I’m a drama queen – so even if you are looking to do Lasik and still clicked though (even though I told you not to) – it really was painless and easy.  About 20 seconds total of laser time. The doc who performed the Lasik totally ROCKS. I’d totally recommend him anyday. In fact, I’m going to convince my brother to come get his eyes done by Dr. F when he comes to visit me next year. If you’d like to know who performed my Lasik, just comment below and I’ll email you back his info.  I just didn’t want to “OUT” him on the blog without his consent!  Oh…um…like I outed Jeremy and Jules in this post.  Oooops!!!

Other great recipes:

Persian Cherry Rice (Polow)

Fried Baby Artichokes

Scallops with Mango Melon Salsa

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