Monthly Archives: October 2012

Better Broccoli

I love to cook with vegetables.  To me they are the “paints” or colors of the culinary world and
the possibilties are endless.  Cooking vegetables in the fall and winter is especially fun because you can be a little more extravagant.  Here’s another recipe from one of my favorite sources, Food and Wine Magazine.  It’s simple and not too heavy but at the same time, very savory and satisfying.  Broccoli, garlic, lemon and a little spice–what could be better?

Caramelized Broccoli with Garlic

3 tablespoons extra-virgin olive oil
2 heads of broccoli (1¼ pounds total), stems peeled and heads halved lengthwise
½ cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

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The BSC Winter Brochure is now available

The BSC Winter Brochure is now available for viewing and for download!
In a couple of days, you can also pick it up at both Bayview and Ralph’s Thriftway stores and in various locations around town.
Check it out…great classes are continuing to come to you from the Bayview School of Cooking!
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BSC adds a new class for November!

It’s a Wonderful Life – A Classic 
Monday, November 26th, 6:00-8:30pm
Karolyn Grimes Wilkerson

Charming Karolyn (aka Zuzu Bailey), child actress and author, is back by popular request! The inspirational movie “It’s a Wonderful Life”Karolyn Grimes Wilkerson came out in 1946, when 6-year-old Karolyn played George Bailey’s daughter ZuZu. Share an evening with her as she reminisces about the making of this iconic movie, along with her other movies, and taste family recipes from her cookbook, Zuzu’s Recipe for It’s a Wonderful Life Cookbook. She’ll also introduce her brand new book, Celebrating It’s a Wonderful Life…How the Movie’s Message of Hope Lives On. Join BSC staff as they make Karolyn’s homey favorites such as Smoked Salmon Dip with CrackersSpinach SaladBrisket Delicious served with Mashed PotatoesMy Italian Zucchini Casseroleand Burnt Sugar Cake with Burnt Sugar Frosting. It truly is a wonderful life!
Complementary wine pairing.

Class link

Call (360) 754-1448 to register or with questions!  Hurry, this class will fill up quickly!

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Fast Tortellini

As I’ve said before, I’m a big fan of Food and Wine magazine.  They test their recipes thoroughly so there isn’t a lot of guesswork involved.  I’m also a fan of refrigerated fresh pasta.  It’s so easy to put together a fast weeknight dinner using this wonderful ingredient.  If you made your own fresh tortellini, this week’s recipe from Food and Wine would be even tastier but it’s pretty darn good just the way it is.  This is a very versatile pesto that can be used with any kind of pasta—it’s one of my favorites.

Cheese Tortellini with Walnut Pesto

1 cup walnuts
⅓ cup lightly packed flat-leaf parsley with thick stems removed
2 cloves garlic, smashed
3 tablespoons grated Parmesan cheese, plus more for serving
½ cup olive oil
½ teaspoon salt
¼ teaspoon fresh-ground black pepper
1 pound fresh cheese tortellini
1 tablespoon butter

In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt and pepper to a coarse puree.

In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and
12 minutes for frozen. Reserve ½ cup of the pasta water. Drain the tortellini. Toss with ¼ cup of the reserved pasta water, the walnut pesto and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table. Serves 4

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Christy’s Turkey Burgers

I recently returned from a trip to the beautiful Oregon Coast and one evening my sister-in-law Christy whipped up these delicious turkey burgers.  She got the recipe from The Stiletto Chef blog where they got it from Dr. Oz.  That means that they’re healthy, but don’t let that deter you.  They were originally meant to be sliders but we had them as full-sized burgers.  She made some other changes to “Skinny Jean Sliders with Caramelized Onions and Mushrooms” and I’m adding a few changes of my own.  Isn’t that how recipes evolve?

 

Turkey Burgers with Caramelized Onions and Mushrooms

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 cup (about 3 ounces) cremini mushrooms, stemmed and finely chopped
1 small red onion, finely chopped
1 garlic clove, finely minced
½ teaspoon dried oregano
¼ cup finely chopped fresh parsley
½ teaspoon sea salt
1 pound extra lean ground turkey
4 hearty whole wheat buns
2 plum tomatoes, thinly sliced
Sliced avocado
Arugula
Annie’s Green Goddess Dressing

Heat 1 tablespoon of olive oil in a medium nonstick skillet over medium heat. Add the mushrooms, onions, and garlic and cook, stirring often, until the onions are soft and golden brown, about 4 minutes. Stir in the oregano, parsley, and sea salt, turn off the heat and transfer to a medium bowl to cool.

Place the ground beef in a large bowl, add the cooled mushroom mixture, and gently fold the two together. Divide the ground beef mixture into 8 equal balls and then gently form each into

semi-compact 2½ to 3-inch thick patties. Split the rolls in half and brush the cut side with some of the remaining 2 teaspoons of olive oil. Set aside.

Heat a nonstick grill pan over medium-high heat for 2 minutes. Add the burgers and grill on each side until browned, about 2 minutes per side for medium. Transfer to a plate while you grill the rolls, cut-sides down, until golden and etched with grill marks from the pan, about 1 minute. Place each patty on a bun bottom and top with a slice of tomato and avocado. Toss arugula with Annie’s Green Goddess Dressing and top with a little pile of that too! Makes 4 burgers

Categories: General Blogging, Kitchen with a View, Recipes | Leave a comment

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