Classic Boston Baked Beans

Posted in July 10, 2014
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These saucy beans will become a year-round favorite. They’re a great foil for smoky barbecue, and they’re comforting in colder weather. Navy beans are commonly used, but in New England, creamy, flavorful heirloom beans like maroon-eyed soldier beans, yellow-eyed beans, and maroon-and-white Jacob’s cattle are popular. They may need to cook longer.

Note: Several readers have given us feedback concerning the recipe’s cooking time, so we’ve provided additional tips from our Test Kitchen to ensure your beans come out perfect:
  • Buy the freshest beans you can find. We suggest buying beans from a bulk bin at a natural foods store, if possible. If you buy them from a grocery store, a bigger, busier grocery store is preferable. Chances are better that the beans haven’t been sitting around long.
  • Sometimes gas ovens cycle on and off and have trouble maintaining a low temperature; if your beans are not tender after 6 hours, your oven could be a factor.
  • When you open the oven door to check on the beans, you’re lowering the temperature. Check your beans sparingly—and when you do—test more than one bean for doneness. Beans cook at different rates, so try a few.
  • Finally, we know it’s hard to wait after smelling the beans baking for hours, but resting the beans for at least 30 minutes and up to 2 hours before serving is essential for optimum sauciness.

Ingredients

  • 1 lb. (2-1/2 cups) dried navy beans, picked through for stones
  • 1 large yellow onion, thinly sliced
  • 8 oz. salt pork or thick-sliced bacon, cut into 1x1/4-inch strips
  • 1/2 cup robust unsulfured molasses
  • 1/4 cup packed dark brown sugar
  • 1/4 cup pure maple syrup
  • 2 Tbs. ground mustard
  • 1/2 oz. kosher salt (1-1/2 Tbs. Diamond Crystal or 1 Tbs. Morton)
  • 2 tsp. freshly ground black pepper
Tip:
Molasses helps the beans keep their shape. Its acidity makes the beans cook slower, so they don't fall apart during the long baking time that gives them all their flavor. Use robust unsulfured molasses, sometimes labeled as dark or full body. It is more concentrated and caramelized than mild molasses, yet lighter, and less bitter than blackstrap molasses.

 

Preparation

Put the beans in a large bowl, add enough water to cover by about 2 inches, and refrigerate for 8 to 16 hours. (Or bring the beans and water to a boil in a large pot, remove from the heat, cover, and let sit for 30 minutes.) Drain and rinse the beans.

Position a rack in the center of the oven and heat the oven to 250°F.

Spread the onion in an even layer on the bottom of a 5-quart Dutch oven or similar heavy-duty pot. Scatter the salt pork on top and then the beans. In a large measuring cup, combine the molasses, brown sugar, maple syrup, mustard, salt, and pepper with 5 cups water. Gently pour over the beans.

Bring to a simmer over medium-high heat, then transfer to the oven and bake uncovered until the beans are fully tender, 4 to 6 hours—it’s OK if they still look watery at this point. Let sit at room temperature for at least 30 minutes and up to 2 hours to thicken the liquid before serving. Serve, or cool and refrigerate in an airtight container.
 
Make Ahead Tips
The baked beans can be refrigerated in an airtight container for up to 1 week.

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Crunchy Parmesan Chicken with Arugula

Posted in July 8, 2014
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Ingredients

  • Nonstick cooking spray
  • 1 teaspoon Dijon mustard
  • 2 large egg whites
  • 1 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan
  • 1 tablespoon grated lemon zest
  • 1 tablespoon chopped fresh parsley
  • Four 4-ounce skinless boneless chicken breasts
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • One 5-ounce package baby arugula

 

Preparation


Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray.
Whisk together the mustard and egg whites in a shallow pie plate. Combine the panko, Parmesan, lemon zest and parsley on a sheet of wax paper. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dip the chicken, 1 piece at a time, into the egg white mixture, then into the panko mixture, pressing to adhere. Place the chicken on the baking sheet. Lightly spray with cooking spray. Bake until the crust is golden and the chicken is cooked through, about 25 minutes. Do not turn.

Meanwhile, toss together the lemon juice, oil, arugula and remaining salt and pepper in a large bowl. Evenly divide the salad among 4 plates and top with the chicken.

Per Serving: 285 Cal; 34 g Protein; 6 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 22 g Carb; 2 g Fiber; 3 g Sugar; 159 mg Calcium; 3 mg Iron; 814 mg Sodium; 69 mg Cholesterol.

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Chicken Grill Italienne

Posted in July 7, 2014
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 Ingredients
  • 6 whole boned, chicken breasts (skin on)
  • 2 tablespoons green or yellow onion, finely chopped
  • 3 cloves garlic, minced
  • garlic powder, salt and pepper (for sprinkling)
  • 1/2 teaspoon paprika
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon fresh Rosemary, minced
  • 2 tablespoons fresh Parsley, minced
  • 1/4 cup each of butter and olive oil
  • 1 1/2 cups bread crumbs
  • 1/2 lb thinly sliced ham or prosciutto, finely chopped
  • 12 wooden toothpicks (soaked in water for 5 minutes)

Preparation 

Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.

Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.

In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).

Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.

Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.

Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.

To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.

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Chocolate Cherry Cookies

Posted in July 5, 2014
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Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup plus 2 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup semi-sweet chocolate, melted
  • 1 cup dried cherries

Preparation

Preheat oven to 350degreesF.
In a medium bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Place the butter and both sugars in a stand mixer. On medium speed, cream until light and fluffy, about 5 minutes.

Add the egg and vanilla and continue mixing for about one minute.

Remove the mixture from the mixer and scrape down the sides of the bowl.

Begin adding the flour mixture to the butter mixture, gently stirring. Add the dried cherries.
Stir the dough until all of the flour mixture is incorporated. Be sure not to over mix the dough to prevent flat cookies.

Gently fold in the melted chocolate until just combined.

Roll the dough into a flat disc, cover in plastic wrap and place in the refrigerator for about 30 minutes.

Place tablespoon-sized dollops of cookie dough onto a parchment lined baking sheet and bake in the oven for 20-25 minutes or until cookies are cooked through, but still soft and chewy. Serve warm. 

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Mango and Baby Tomato Salad

Posted in July 4, 2014
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   Ingredients
  • Dressing
  • 1/4 cup mango juice
  • 3 tablespoons flaxseed oil or extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Pinch coriander powder
  • Pinch clove powder
  • Pinch salt and freshly ground black pepper
  • Salad
  • 2 tablespoons minced fresh mint
  • 1/4 cup minced red onion
  • 1 cup baby tomatoes ( cherry or grape), cut in half
  • 1 cup ripe mango chunks
  • 1 tablespoon chopped fresh cilantro
  • Pinch salt and freshly ground black pepper

Preparation

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams

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10-Minute Strawberry Recipes

Posted in July 3, 2014
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Strawberry, Lemon, and Rosewater Slushie
Strawberries are part of the rose family, so just a hint of rosewater is a natural addition to this bright, refreshing slushie.

10 oz. strawberries, hulled (about 2-1/2 cups)
1-1/2 cups lemon sorbet
1 cup ice
1/2 tsp. rosewater (more to taste)

In a blender, combine the strawberries, sorbet, ice, and rosewater, and blend until smooth. Divide between 2 glasses and serve immediately.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): fat g 0; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 53; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 4;

Strawberry Vinaigrette
Try this tangy dressing over greens, as a marinade for chicken or pork, or drizzled over beef carpaccio or roasted fish or vegetables.

1/2 cup extra-virgin olive oil
1/2 cup sliced strawberries
2 Tbs. chopped shallots
1 Tbs. Champagne vinegar
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper

In a blender, combine the olive oil, strawberries, shallots, vinegar, mustard, and 1/2 tsp. salt and pepper. Blend until smooth, about 30 seconds. Cover and refrigerate for up to 1 day.

nutrition information (per serving):
Size : (per 1 Tbs.); Calories (kcal): 60; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 0; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0; 

Grilled Chicken and Strawberries with Balsamic Syrup
Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken, tying the meal together.

3 Tbs. balsamic vinegar
20 medium strawberries (unhulled)
4 5-oz. boneless, skinless chicken breast cutlets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbs. chopped fresh basil

In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.

Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.

Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side. Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 29; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 350; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 2; 

Strawberry-Yogurt Brûlée
Simple yogurt and fresh strawberries become a special treat with the addition of a crunchy, caramelized sugar topping. Enjoy it for breakfast or dessert.

2 cups plain whole-milk Greek yogurt
1 cup coarsely chopped strawberries, plus several strawberry slices, for garnish
5 Tbs. turbinado or granulated sugar

In a medium bowl, combine the yogurt with the chopped strawberries and 1 Tbs. sugar. Divide among four 6-oz. ramekins. Garnish each with a few strawberry slices. Sprinkle each with about 1 Tbs. sugar. Pass the flame of a torch over the sugar until it’s melted and browned, about 30 seconds. Serve immediately.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 9; Protein (g): protein g 8; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 1

Strawberry and Ricotta Bruschetta
Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.

12 1/2-inch-thick baguette slices
1 Tbs. extra-virgin olive oil
3/4 cup chopped strawberries
2 tsp. chopped fresh mint
1-1/2 tsp. balsamic vinegar
3/4 cup whole-milk ricotta
1 Tbs. honey
Fine sea salt

Position a rack about 4 inches from the broiler and heat the broiler on high. Put the baguette slices on a baking sheet and brush with 1 Tbs. extra-virgin olive oil. Broil just the oiled side until lightly toasted, about 1 minute.

In a medium bowl, toss the strawberries with the vinegar and mint.

In a small bowl, combine the ricotta with the honey and 1/4 tsp. salt. Spread the ricotta mixture on the toasted side of each slice of baguette and top with the strawberry mixture.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 7; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 300; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 1;

Eton Mess
Named after a prestigious English boarding school, this mash-up of strawberries, whipped cream, and meringue crumbles is served at an annual cricket match there. A splash of liqueur is a grown-up touch that cuts the sweetness.

2 cups chilled heavy cream
2 Tbs. granulated sugar
1 lb. strawberries, hulled (about 4 cups)
2 Tbs. plus 1 tsp. strawberry eau de vie or kirsch
2 oz. meringue cookies, crumbled into 1/2- to 3/4-inch pieces

Place the cream and sugar in a blender and blend until the cream just forms stiff peaks, about 10 seconds.

Add 3 cups of the strawberries to the blender along with 2 Tbs. of the eau de vie and blend briefly until the strawberries are incorporated but still chunky, about 5 seconds.

Divide three-quarters of the meringue crumbles among 6 to 8 glass dessert dishes. Top evenly with the strawberry cream. Slice the remaining 1 cup strawberries and toss with the remaining 1 tsp. eau de vie. Spoon the sliced berries on top of the strawberry cream and sprinkle with the remaining meringue cookies.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): fat g 30; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 18; Protein (g): protein g 2; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 23; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 2; 

Strawberry-Peppercorn Butter
This sweet and savory butter is great on toast, biscuits, waffles, or scones. Multicolored peppercorns add some extra color and have a mellower flavor than black peppercorns, but black will work, too.

4 oz. (1/2 cup) room-temperature salted butter
1/4 cup finely chopped strawberries
1/2 tsp. coarsely cracked multicolored peppercorns
1/2 tsp. chopped fresh thyme

In a stand mixer fitted with the paddle attachment, beat the butter on high until light and fluffy, 1 to 2 minutes. Lower the speed to medium and beat in the strawberries, peppercorns, and thyme until just incorporated, about 30 seconds.
Make Ahead Tips

The butter can be stored for up to 2 days in the refrigerator.

nutrition information (per serving):
Size : (per 1 Tbs.); Calories (kcal): 70; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 5; Protein (g): protein g 0; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 1;

Strawberry and Spinach Salad with Herbs and Goat Cheese
Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is encouraged, the tarragon can become overpowering if increased.

3 cups baby spinach
1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
2 Tbs. packed tarragon leaves
1 cup quartered strawberries
Kosher salt and freshly ground pepper
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
3 oz. fresh goat cheese

In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 6; Protein (g): protein g 6; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 350; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 2; 

Strawberry Mojito
A mojito is traditionally made with white rum, muddled mint and lime juice, and seltzer. Strawberries make this cocktail both sweeter and more tart—a nice match for bold amber rum or more subtle white rum.

11 oz. strawberries, hulled (2-3/4 cups)
1/3 cup fresh lime juice
1/4 cup granulated sugar
10 large fresh mint leaves
1 cup white or amber rum
1 cup seltzer
Mint sprigs, lime wedges, or fresh strawberries, to garnish

In a medium pitcher, combine the strawberries, lime juice, sugar, and mint leaves and crush with a muddler or wooden spoon until the sugar is dissolved, about 1 minute. Add the rum and stir gently.

Fill 4 rocks glasses three-quarters full with ice, divide the mojito among them, and top each with about 1/4 cup seltzer. Garnish with mint sprigs, lime wedges, or strawberries.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2; 

Strawberry-Pistachio Ice Cream Sundaes
Chopped pistachios and a sweet-tart pomegranate sauce lend an exotic Mediterranean note to the classic American sundae

1 quart strawberry ice cream
2 cups sliced strawberries
1 cup Strawberry Pomegranate Sauce
1/4 cup coarsely chopped pistachios
mint leaves, for garnish

Scoop 3 scoops of the ice cream into each of four bowls.

Top with the strawberries and strawberry pomegranate sauce. Sprinkle the pistachios on top and garnish with mint leaves.

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Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût

Posted in July 2, 2014
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This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.

Ingredients

  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt; more to taste
  • Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
  • 2 tsp. canola or other vegetable oil
  • 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
  • Freshly ground black pepper
  • 1 generous cup fresh corn kernels (from 2 medium ears)
  • 1/2 cup heavy cream
  • 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
  • 1 Tbs. fresh lime juice

Preparation

In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely to keep warm.  

Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the chile, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

Variations

If you don't have a grill you can also pan-sear these steaks: Before making the corn ragoût, heat the 2 tsp. of oil in a 10-inch cast-iron  or heavy-duty skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm while you make the ragoût in the same pan. You could also use New York strip or skirt steaks, though cooking time will vary.

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