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April 27, 2011

Lalo’s Famous Cookies

Gwyneth has shared another recipe with us: Lalo’s Famous Cookies (which happen to be vegan)! The first one to post a picture (with you in it) on Jessica’s facebook page will receive a signed copy of Gwyneth’s new cookbook My Father’s Daughter.

Prep time: 25 minutes
Total time: 45 minutes
Yield: about 50 cookies

4 cups barley flour
3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
1 teaspoon fine salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup real Vermont maple syrup
Your favorite jam (blueberry, raspberry, and apricot are all very nice)

Preheat the oven to 350°F.

Combine all the ingredients except for the jam together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam. Bake until the cookies are evenly browned, about 20 minutes. Let cool before eating.

Tools needed:
Medium bowl, measuring cups, measuring spoons, wooden spoon, cookie sheets, small spoon, food processor

Posted by do it Delicious
Category: Delicious Recipes

April 26, 2011

Gwyneth’s Stuffed Artichokes with Bread & Tomatoes

Gwyneth has graciously shared one of her favorite side dishes with us: Stuffed Artichokes with Bread & Tomatoes!
The first one to post a photo of this recipe (with you in it) on Jessica’s facebook page will receive a signed copy of Gwyneth’s new cookbook My Father’s Daughter.

Prep time: 10 minutes
Total time: 1 hour
Yield: serves 4

4 artichokes, top inch and tough outer leaves cut off and discarded
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Coarse salt
Freshly ground black pepper
4 cups day-old 1/2-inch bread cubes (about 1/2 stale baguette will do)
2 cups cherry tomatoes, quartered
Handful fresh basil leaves, torn
1 lemon

Steam the artichokes for 45 minutes.

Meanwhile, whisk together the 1/2 cup of olive oil and vinegar and season with salt and pepper. Fold in the bread cubes. If they’re really dry, add a spoonful of warm water. Using your hands, crush in the tomatoes and stir in the basil. Let the bread mixture sit while the artichokes are cooking.

When the artichokes are cooked through, let them sit for 10 to 15 minutes to cool. Using a soup spoon, scoop out the thistly chokes. Squeeze the lemon over the cavity of each artichoke and stuff with the bread salad. Drizzle over the remaining 2 tablespoons of olive oil. Serve at room temperature.

Tools needed:
Large pot with lid, steamer basket, cutting board, chef’s knife, medium bowl, measuring cups, measuring spoons, whisk, large spoon, soup spoon

Posted by do it Delicious
Category: Delicious Recipes

April 26, 2011

Honey: It’s All the Buzz

Have you heard that a spoonful of local raw, unfiltered honey a day during or before allergy season can help build your resistance to pollen and lessen allergic reactions? Although there’s no hard science this, it makes sense to me. For you New Yorkers, we love Andrew’s Taste-Bud Bursting Local Wildflower Honey.

Has anyone had any success with this?

Posted by do it Delicious

April 25, 2011

Cooking Tip: How to Measure Flour

When measuring flour, the best method is to scoop it, using a spoon, into your measuring cup (do not pack) then level it off with a knife. This will keep the flour nice and fluffy rather than packed and heavy, which can throw off a recipe.


Posted by do it Delicious
Category: Tips and Tricks

April 21, 2011

Lentils with Tomato and Thyme

Lentils are high in protein, fiber, iron and other nutrients—a great choice either as a side or a main course. These tomato and thyme lentils are terrific served hot or cold the next day straight out of the fridge.

Prep time: 10 minutes
Total time: 40 minutes
Yield: serves 4

1 cup green lentils
1 tablespoon olive oil
1 medium red onion, chopped
2 medium tomatoes, diced
2 teaspoons fresh thyme leaves
¾ teaspoon kosher salt
¼ cup coarsely chopped fresh flat-leaf parsley
¼ teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Fill a medium saucepan with water (about 8 cups) and bring to a boil. Rinse the lentils, discarding any stray pebble that may have slipped through. Add the lentils to the boiling water and cook until tender, 25 to 30 minutes. Drain.

Meanwhile, prepare and measure the remaining ingredients. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until softened, 3 to 4 minutes. Add the tomatoes, thyme, and salt and cook, stirring, until the tomatoes break down, about 3 minutes. Stir in the lentils, parsley, pepper (12 turns on pepper mill) and vinegar and reheat, if necessary. Serve warm.

Tools needed:
Medium saucepan, strainer, measuring spoons, measuring cups, cutting board, chef’s knife, wooden spoon

Helpful hints:
Lentils range in color from yellow and red to black. Feel free to experiment, but be sure to check package directions as cooking times vary.

Remove thyme leaves by pulling them off the sprig in the opposite direction they grow.

We like to under salt, so after you’ve made this recipe, be sure to double-check the seasoning is to your liking.

Posted by do it Delicious
Category: Delicious Recipes