I am not a white chocolate fan but this recipe comes from my sister Meg who is a fabulous cook and assured me these brownies would be a hit! They were! It is an easy recipe and you can double it and make it in a 9″ by 12″ pan.
1/2 cup unsalted butter, (salted is fine too)
8 oz. white chocolate chips
2 large eggs
1/2 cup sugar
1/2 t. vanilla
1/2 t. salt
1 cup flour
8 oz. semi-sweet choc. chips
Melt butter in saucepan. Remove from heat and add 1/2 of white chocolate chips. Do not stir. Using electric mixer, beat eggs with a pinch of salt (omit this pinch if you used salted butter), in large bowl until frothy. Add sugar and beat well. Add butter-white chocolate mixture, vanilla, salt, then flour and mix until just combined. Stir in semi-sweet chips and remaining white chocolate chips. Spray a 8 x 8 pan with Pam or Pam with flour (or you can grease with butter). Pour mixture in pan and bake at 350 for about 30 minutes.
This is from Williams Sonoma’s blog. The blog makes the pesto as a garnish for a roasted summer vegetable soup but I just made it to have on hand to go with summer tomatoes and corn! I also had some naan on hand and made pizzas with burrata, pesto and field grown tomatoes!! A perfect lunch! I recently started adding the zest and juice of one small lemon to this pesto and it is delicious!
1/3 cup (2 oz./60 g) pine nuts
3 garlic cloves (I like 2 cloves better than 3)
2 cups (2 oz./60 g) packed fresh basil leaves
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
1/2 cup (2 oz./60 g) grated Parmesan cheese
Kosher salt and freshly ground pepper
In a blender or food processor, combine the pine nuts and garlic and process until finely chopped. Add the basil leaves and process until coarsely chopped. With the motor running, add the olive oil in a steady stream and process until a thick green sauce forms. Add the Parmesan, process to combine, and season to taste with salt and pepper.
From The New York Times Indian spiced corn soup a very easy corn soup to make! I did strain the soup for a finer texture and loved the flavor. We ate it cold but I think it would be delicious hot, as well. I love the flavors of the Indian spices with the corn.
4 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
½ teaspoon turmeric
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
Large pinch cayenne
3 cups corn kernels, from 4 ears
Salt and pepper
Whole milk plain yogurt, for garnish
1 tablespoon chopped chives, for garnish
A few cilantro sprigs, for garnish
Lime wedges, for garnish, optional
Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.
This recipe comes from the wonderful blog, The Yellow Table. You can use it with flank steak or pork tenderloin and I will bet it is delicious on chicken too! I found that I was able to use the recipe for both flank and pork tenderloin and still have some that I reserved aside for a sauce after grilling! By the way, The Yellow Table is also a wonderful cookbook that is full of great menus and recipes.
½ cup reduced-sodium soy sauce
2 tablespoons sesame oil
¼ cup tablespoons rice wine vinegar
2 tablespoons Sriracha sauce
2 tablespoons honey
4 cloves garlic, minced
2 tablespoons freshly ground ginger (I used fresh ginger as I had it)
¼ cup + 2 tablespoons vegetable oil
1 ½ pounds flank steak
Salt and pepper
2 scallions, thinly sliced, for serving
For the steak, in a large bowl combine the soy sauce, sesame oil, rice wine vinegar, Sriracha, honey, garlic, ginger and oil in a large bowl. Pour half of the sauce into a smaller bowl and set aside. Add the flank steak into the large bowl of marinade and let sit for 10 minutes. Note-I did marinate the steak overnight and it was delicious!