Archiv für den Monat: August 2016

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Yes, today I was sweating in my kitchen, it’s muggy and we are expecting a thunderstorm. For lunch I prepared Curtis Stone’s

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

in less than 30 minutes. And here is the recipe for that express meal.

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Yield: 2 – 3 servings

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil Collage

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil is a delicous recipe and an express meal that serves 2 – 3

Ingredients:

  • 1 head broccoli, about 500 grams, cut in florets with 1-inch stems
  • 250 grams orecchiette; I uses these *
  • 60 grams butter
  • fresh basil leaves, coarsely chopped, about 6 grams
  • 35 grams pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper
  • Extra-virgin olive oil, for serving

SOURCE

978-0345542526 *

modified by from:
What’s for Dinner?: Delicious Recipes
for a Busy Life
*
ISBN: 978-0345542526
also found on Curtis Stone Website

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Meanwhile blanch the broccoli for about 2 minutes in the steamer. Drain it well, and transfer to a rimmed baking sheet. Set aside.
  2. Add the orecchiette to the boiling waterand cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the orecchiette.
  3. Meanwhile, heat a large heavy skillet over medium-high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot.
  4. Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
  5. Divide the pasta among two pasta plates, drizzle with olive oil, and serve Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

total time: less than 30 minutes
preparation time: 5 minutes
cooking/baking time: 15 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Express Meals: 30 Minutes or Less!
 
 
 
For all other great Express Meals: 30 Minutes or Less! recipes visit the I heart cooking clubs site 
 

 
 
 
more Curtis Stone recipes
more recipes and entries in English

Curtis Stone’s Nectarine and Raspberry Sundae

This is as *Special Edition* week at I♥CC, we have to master the No Cook Challenge!. We can choose a Curtis Stone recipe or a recipe from ANY other previous IHCC chef. The task, not to cook anything, that means no heat allowed. The first thought crossing my mind was ice cream. I leafed through my one and only Curtis Stone cookbook and stopped at

Nectarine and Raspberry Sundae

©Raspberry and Nectarine Sundae (2)

In Northern Germany we can count our summer days on one hand. Hot dog days of summer? No way, but this week had some nice warm days and the Nectarine and Raspberry Sundae was just right.

Nectarine and Raspberry Sundae

Yield: 6 servings, 4 for greedy persons

Nectarine and Raspberry Sundae

Nectarine and Raspberry Sundae is a jar filled with vanilla frozen yogurt, nectarine and raspberries

Ingredients:

  • 450 grams raspberries
  • 80 grams confectioner’s sugar; I just used sugar
  • 4 nectarines, ripe, pitted and cubed; I used peaches
  • 1 litre vanilla frozen yogurt

SOURCE

ISBN 978-0307408747 *

modified by from:
Relaxed Cooking with Curtis Stone:
Recipes to Put You in My Favorite Mood
*
ISBN 978-0307408747

Instructions

  1. Combine 300 grams of the raspberries and the confectioner’s sugar in a jug and puree until smooth. Strain the raspberry puree through a fine-mesh sive into a small bowl, pressing on the solids with a rubber spatula. Discard the solids. Set the sauce aside.
  2. Layer the the nectarines, frozen yogurt, and raspberry sauce in 6 or 4 glasses. Garnish with the remaining raspberries, and serve immediately.

total time: 15 minutes
preparation time: 10 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
*Special Edition* No Cook Challenge!
 
 
 
 
For all other great *Special Edition* No Cook Challenge recipes visit the I heart cooking clubs site 
 

more Curtis Stone recipes
 

David Lebovitz‘ Vanilla Frozen Yogurt

The recipe I chose for the I♥CC No Cook Challenge! requires Vanilla Frozen Yoghurt. I decided to prepare it on my own using a tried and tested recipe from David Lebovitz The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments *.

I bought one kilogram of greek style yoghurt, strained it over night

©greek-style yogurt

and got 603 grams strained yoghurt. I added plain whole-milk yoghurt to 720 grams in total.

Vanilla Frozen Yogurt

Vanilla Frozen Yogurt

To make a frozen yogurt you can scoop like ice cream, you need to add sugar. I used a mixture of sugar and grape sugar to make it smoother when it comes our of the freezer. It’s best served immediately directly from the ice cream maker.

Vanilla Frozen Yogurt

Yield:1 container Unold 8875, about 1 litre

Vanilla Frozen Yogurt Collage

This creamy and delicious frozen yogurt has a subtle hint of vanilla. Try this for an easy summer dessert with mixed berries or other summer fruit

Ingredients:

  • 720 grams greek-style yoghurt, strained (from 1 kg)
  • 120 grams sugar
  • 60 grams grape sugar; dextrose
  • 1 teaspoon vanilla extract

SOURCE

978-1580082198*

modified from inspired by:
David Lebovitz
The Perfect Scoop: Ice Creams, Sorbets, Granitas,
and Sweet Accompaniments
*
ISBN: 978-1580082198

Instructions

  1. Mix together the strained yogurt, sugar, and vanilla. Stir until the sugar ist completely dissolved. Refrigerate for 1 hour
  2. Freeze in your ice cream maker according to the manufacturer’s instructions.
  3. Serve immediately or if a firmer consistency is desired transfer to an airtight container and freeze until ready to serve. Remove from freezer about 15 minutes before serving.

total time: 3 hours
preparation time: 5 minutes

 
 
*=Affiliate-Link to Amazon

more ice cream recipes
more recipes from David Lebovitz

German variant with guar gum.