pistachio cake

the ingredients:

3/4 cup shelled pistachios (if you are using salted pistachios, omit the salt in the ingredient list.)

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup milk

1/4 tsp. vanilla

1 1/2 sticks (12 tbsp.) softened, unsalted butter

1 cup sugar

3 large eggs

2 tbsp. honey

the method:

preheat the oven to 350.

butter a tray of baby bundts or a 13×9 inch baking pan (if you opt for the baby bundts, this recipe will make 12). evenly rub sugar in each bundt mold.

put the pistachios in a food processor, and pulse until they are finely ground (don’t overpulse, or they could turn into a paste!). place all of the dry ingredients in a bowl, add the pistachios, and stir thoroughly to combine. in a small, separate bowl,  combine the milk and the vanilla. In another large bowl, beat together the sugar and butter until it’s pale and fluffy. add the eggs one at at time, beating well in between each addition. then, add the honey. add the pistachio flour and milk in batches alternately, beginning and ending with the flour mixture while mixing at low speed. mix just until combined.

spread the batter evenly in whatever prepared cake pan you choose, and bake the cake in the middle of the oven until a toothpick (inserted in the middle) comes out clean, about 20 minutes. cool in the pan on a cooling rack for 30 minutes, and invert it on the cooling rack. transfer to a serving platter.

 adapted from a gojee recipe.

risotto fresco

the ingredients:

2 cups cherry tomatoes

2 cups fresh mozzarella

8 cups of vegetable broth

2 cups carnaroli (or arborio) rice

1 cup parmesan (grated)

kosher salt and freshly ground pepper

extra virgin olive oil

a generous handful of basil leaves

the method:

halve the grape tomatoes. cube and drain the mozzarella. heat the broth to a simmer.

in a separate heavy-bottomed pot over medium heat, add two cups of the broth to the rice and bring to a boil. constantly stir the rice, and add the remaining broth one or two ladleful at a time until the rice is tender and has a silky consistency (this typically takes between 15 and 20 minutes). add the parmesan and salt and pepper to taste.

remove from the heat, and stir in the mozzarella and tomatoes. garnish with fresh basil.

note: the risotto should be creamy and loose enough to pour onto the plate.

courtesy of new york magazine.

s’mores brownies

the ingredients:

for the graham cracker crust:

6 tbsp. unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs (about

11/2 sleeves)

2 tbsp. sugar

a pinch of fine salt

for the brownies:

1 large bag of marshmallows

1¼ cups all-purpose flour

1 tsp. salt

2 tbsp. dark unsweetened cocoa powder

11 ounces dark chocolate, coarsely chopped

2 sticks of softened, unsalted butter (cut into 1-inch pieces)

1 tsp. instant espresso powder (if you don’t like coffee, not to worry. the espresso powder simply enhances the flavor of the chocolate.)

1½ cups granulated sugar

½ cup packed light brown sugar

5 eggs, at room temperature

2 tsp. vanilla extract

note: if you are pressed for time or short on ingredients, you can use a boxed brownie mix. just add the necessary ingredients, and follow the corresponding instructions.

the method:

preheat the oven to 350.

lightly butter the foil with some of the melted butter. stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. use a fork to press the crumb mixture evenly over the bottom of the pan. bake until golden brown, about 12 minutes.

in a medium bowl, whisk the flour, salt, and cocoa powder together.

put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. turn off the heat, but keep the bowl over the water, and add the sugars. whisk until completely combined, and remove the bowl from the pan; the mixture should be room temperature.

add three eggs to the chocolate mixture, and whisk until combined. add the remaining eggs, and whisk until combined. add the vanilla, and stir until combined (do not overbeat the batter at this stage, or your brownies will be cakey).

sprinkle the flour mixture over the chocolate mixture. using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

then, pour the batter over the graham cracker crust, and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick or small knife inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

while the brownies are baking, cut each marshmallow in half. when the 30 minutes are up, remove the pan from the oven, and preheat the oven to broil on low. the oven rack should now be about six inches from the broiler. carefully place the marshmallows on top of the baked brownies, sticky side down, and return to the oven for one to two minutes. watch these carefully, or the marshmallows will blacken!

remove from the oven, and let the brownies cool. slice, serve, and enjoy.

courtesy of a hybrid of a brown eyed baker and food network recipes.

fancy grapes

the ingredients:

1 bunch of red grapes (chilled)

1/4 cup (2 ounces) cream cheese (at room temperature)

1/4 cup (2 ounces) soft goat cheese (at room temperature)

1/4 cup heavy cream

1 cup (4 ounces) finely chopped walnuts (toasted *)

2 tbsp. sugar

2 tbsp. chopped fresh flat-leaf parsley

the method:

line a baking sheet with parchment paper, and set aside.

in a food processor, blend together the cream cheese, goat cheese, and heavy cream until smooth, and transfer to a medium bowl. add the grapes, and stir until coated with the cheese mixture.

in another small bowl, mix together the walnuts, sugar, and parsley.

using a fork, transfer the grapes (one at a time) to the walnut mixture, and (using clean hands) gently roll in the mixture until coated. place the grapes on the prepared baking sheet. refrigerate for two to three hours, and serve.

*to toast the walnuts, preheat the oven to 350, and arrange them in a single layer on a baking sheet. bake for six to eight minutes until lightly toasted. let them cool completely before using.

adapted from a giada de laurentis recipe.

roasted asparagus with prosciutto and ricotta salata

the ingredients:

2 bunches of white asparagus

2 bunches of green asparagus

extra virgin olive oil

kosher salt and freshly ground black pepper

1/2 lb. prosciutto di parma

4 oz. ricotta salata (crumbled)

the method:

preheat the oven to 400.

spread the asparagus on a baking sheet (or two), and drizzle with the olive oil. season with salt and pepper. roast for about 25 minutes.

once the asparagus has cooled, pick a color, and wrap those spears with the prosciutto. transfer all of the asparagus to a large platter, sprinkle the crumbled cheese on top of it, and serve.

arugula and roasted fig salad

the ingredients:

1 bag of baby arugula

1 carton of fresh figs

1 tbsp. of brown sugar

2 tbsp. of extra virgin olive oil (plus more for the dressing)

balsamic vinegar

kosher salt and freshly ground black pepper

the method:

preheat the oven to 325.

place the figs in a small bowl, and toss with olive oil and brown sugar until thoroughly coated. scatter them on a sprayed baking sheet. roast the figs in the oven for about 18 minutes (keep an eye on them as oven strengths may vary). remove, and let cool.

meanwhile, place the arugula in a serving bowl. once the figs are cool, sweep them into the bowl, allowing the sugary drippings to fall on the lettuce. dress with oil, vinegar, salt, and pepper, and serve.

keep in mind that the the carmelized juices from the figs have oil in them, so you don’t need to add too much more!