Kumquat Infused Vodka

Kumquat Infused Vodka recipe page Yield: 2 cups

Description

Kumquats are sweet and sour. I like to add a tablespoon of kumquat vodka to a straight-up (no vermouth) martini for a pleasant twist. Garnish with a twist, or sliced fresh kumquats.

Ingredients

  • 8 to 10 kumquats
  • 2 cups boiling water
  • 2 cups vodka

Procedure

  1. Rinse Kumquats. Place them in the boiling water for 30 seconds. Immediately transfer to a colander and rinse in cold running water.
  2. Thinly slice the kumquats, removing the seeds as you find them. Thinner is better.
  3. Place the kumquats and vodka in a mason jar. Allow the kumquats to steep in the vodka for about a week. Transfer to the refrigerator.

Notes

I tend to keep the sliced kumquats in the vodka indefinitely. When I’m down to the last inch of vodka I’ll add another cup and get a second batch…


Andy Broder - KitchenThink

Kumquat Vinaigrette

Kumquat Vinaigrette recipe page Yield: 1 cup

Ingredients

  • 1/3 cup cider vinegar
  • 1/4 cup seeded, chopped kumquats (6 to 8 depending on size)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh squeezed orange juice (1 medium orange)
  • 2 teaspoons soy sauce, or to taste
  • 1/2 teaspoon ground black pepper
  • 1 jalapeño, seeded and minced (optional)

Procedure

  1. Place all ingredients in a blender and puree. Tastes best if made an hour ahead.

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Crèpes with Sweet Ricotta and Grilled Peaches

Crèpes with Sweet Ricotta and Grilled Peaches recipe page Yield: Makes 12

Ingredients

  • 12 crèpes
  • 1 cup ricotta cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 3 large peaches
  • 2 tablespoons butter

Procedure

  1. Combine ricotta, sugar, zest, cinnamon and nutmeg. Set aside.
  2. Quarter and pit the peaches. Brush with melted butter. Grill - on a grill or a grill pan. Because peaches are tender/soft, grill on one side only.
  3. Place a tablespoon of sweetened ricotta on a crèpe. Fold in half, and then in half again - so you have a sort of triangle with a rounded top.
  4. Set the filled crèpe on a platter or serving plate. Top with a grilled peach quarter.
  5. Repeat with remaining ingredients.

Notes

A festive assembly option is to set a crèpe into a ramekin, and fill the crèpe with the cheese mixture. This resembles a mini quiche with a high fluted crust. Top with grilled peach and bake at 350F for 10 to 12 minutes


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Brown Rice Salad with Peaches and Caramelized Leeks

Brown Rice Salad with Peaches and Caramelized Leeks recipe page Yield: 8 - 10 servings

Ingredients

  • 4 quarts water
  • 2 cups brown rice
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 large or 2 small leeks, white and light green parts only, halved and thinly sliced across the grain
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • 1/3 cup sliced or slivered toasted almonds
  • 3 tablespoons brown sugar
  • 3 tablespoons cider vinegar
  • 3 large peaches, skins removed and cut into 1/2-inch dice
  • salt and pepper to taste

Procedure

  1. Bring the water to a boil in a covered pot over high heat.
  2. Add the brown rice and and salt. Stir every few minutes until the water returns to a boil. Then reduce to medium and cook uncovered until rice is tender, about 25 minutes.
  3. Drain in a colander and rinse with cool water.
  4. Fluff with a fork and place in a bowl.
  5. While the rice cooks heat a skillet over medium heat. When hot add oil and leeks. Cook until leeks begin to brown, about 8 - 10 minutes.
  6. Add garlic and raisins to the skillet and stir constantly for 90 seconds.
  7. Add all remaining ingredients and cook 2 - 3 minutes longer.
  8. Combine the mixture in the skillet with the rice, and season to taste with salt and pepper.

Notes

This recipe can also be made with quinoa. Cook the quinoa according to package instructions – it cooks much faster than the rice.


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Cucumber and Grapefruit Salad

Cucumber and Grapefruit Salad recipe page Yield: 3 cups

Description

The easiest, healthiest salad I make.

Ingredients

  • 1 English cucumber, thinly sliced
  • 1 shallot, thinly sliced
  • segments from 2 red grapefruit, all pith and membrane removed, diced
  • 2 teaspoons fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Procedure

  1. Place all ingredients into a bowl and toss until thoroughly combined.

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Fresh Orange Vinaigrette

Fresh Orange Vinaigrette recipe page Yield: 1/2 cup

Description

This dressing goes well drizzled on fish or grilled shrimp, as well as on a salad.

Ingredients

  • 2 teaspoons cider vinegar
  • 1/4 cup olive oil
  • segments from 1 orange, peel, pith and membrane removed (orange supremes)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure

  1. Combine all ingredients in a blender. Add more salt or pepper to taste.

Notes

How to supreme an orange:
orange-supremes_big-Collage


Andy Broder - KitchenThink

Butter Bean Hummus with Pepperoncinis

Butter Bean Hummus with Pepperoncinis recipe page Yield: 2 1/2 cups

Ingredients

  • 12 ounces butter beans, cut into 1 inch pieces
  • 1 tablespoon melted butter
  • 1/4 to 1/3 cup pepperoncinis (to taste) drained and minced
  • 3 tablespoons diced red onion or shallot
  • 1/4 cup olive oil
  • 3 tablespoons tahini
  • Salt and pepper to taste

Procedure

  1. Preheat broiler with rack 3 inches from element. Toss the beans in the melted butter and broil until they begin to blister. Remove from oven and allow them to come to room temperature.
  2. When the beans are cool place all ingredients into a food processor fitted with the blade attachment process until you have a uniform mixture.
  3. If the mixture is too thick thin with a little water. For a richer hummus thin with a drizzle of olive oil.
  4. Season to taste with salt and pepper.
  5. Garnish with a sprinkle of minced peperoncini peppers

Notes

You can use canned cannellini beans as a substitute for butter beans. For a milder hummus use roasted red peppers instead of pepperoncinis.


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Roasted Corn Hummus

Roasted Corn Hummus recipe page Yield: 2 1/2 cups

Ingredients

  • 4 ears sweet corn
  • 2 pasilla chilies
  • 3 tablespoons diced red onion
  • 1 lime juiced
  • 1/4 cup olive oil
  • Salt and pepper to taste

Procedure

  1. Lightly roast corn and pasillas. You can grill the corn/chilies, hold them over the element of a gas stove, or use a broiler.
  2. Remove kernels from the corn. Place the grilled corn into a food processor fitted with the blade attachment process until most kernels have been broken down.
  3. Remove stem and seeds from the grilled pasillas and roughly chop. Add pasilla, onion,, and lime juice to processor. Process for 30 seconds. Drizzle olive oil through the feed tube while processing.
  4. Season to taste with salt and pepper.

Andy Broder - KitchenThink

Sticky Caramel Apple Filling

Sticky Caramel Apple Filling recipe page Yield: 4 to 5 cups filling

Description

Using two kinds of apples gives great texture. The golden delicious dissolve into the caramel and the Granny Smith hold their shape - as well as adding a bit of tartness.

Ingredients

  • 1/2 cup butter
  • 6 golden delicious apples peeled, cored, and thinly sliced
  • 6 granny Smith apples peeled, cored, and thinly sliced
  • 1/4 teaspoon freshly ground nutmeg
  • 2/3 cup brown sugar

Procedure

  1. PREHEAT a large skillet over medium heat. WHEN HOT add butter and swirl to melt. Immediately add the apples and stir to coat with butter.
  2. INCREASE HEAT TO MEDIUM HIGH.
  3. Stir every few minutes until apples are soft, about 12 to 15 minutes.
  4. AFTER THE APPLES ARE SOFT add sugar and nutmeg. Stir to incorporate. Cook until the apples are very soft and coated in gooey caramelized sugar. Remove from heat and transfer to a bowl to cool.

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Carrot Bisque

Carrot Bisque recipe page Yield: Serves 8-10

Ingredients

  • 1 tablespoon butter, plus 2 tablespoons butter
  • 1 pound fresh carrots, thinly sliced
  • 1 small onion, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, peeled and cut in half lengthwise
  • pinch nutmeg
  • 2 tablespoons plus 1 tablespoon sherry
  • 2 cups chicken stock plus 1 cup water
  • 1 1/2 slices white bread, crusts removed and broken into small pieces
  • 1/4 cup heavy cream
  • salt and pepper

Procedure

  1. Preheat oven to 375 F.
  2. Melt 2 tablespoons butter. Place the butter and carrots in a bowl and toss to combine. Spread on a parchment-lined baking sheet.
  3. Roast carrots in the preheated oven until the edges start to brown, about 15 to 20 minutes.
  4. While the carrots roast, set a medium-size stockpot over medium heat. Add remaining tablespoon butter and onion. Stir occasionally until translucent. About 3 to 4 minutes.
  5. Add the lemon juice, garlic, and nutmeg. Stir constantly for 1 minute and remove from heat. Add 2 tablespoons sherry and return to heat. Add the chicken stock, water, and the bread.
  6. Increase heat to high, bring to a boil, and reduce heat to simmer until the carrots come out of the oven. Stir occasionally.
  7. Add the carrots, and puree in a food processor or blender, in batches.
  8. Return to the stockpot and heat through on low heat. Add the cream and 1 tablespoon sherry and stir to incorporate. Add water or stock to thin as necessary or desired. Season to taste with salt and pepper.

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Baked Persimmons

Baked Persimmons recipe page Yield: 1 serving

Description

Persimmons bake just like apples - and you can get creative with the fillings - but I think simple is best. I like buttered raisins with a pinch of cinnamon, 50/50 dried cranberries and white chocolate chips, or mixed dried fruits drizzled with a little honey and cardamom.

Ingredients

  • 1 Fuyu persimmon
  • 2 tablespoons filling of choice

Procedure

  1. Preheat oven to 350 F.
  2. Remove green leaf from top of persimmon. Use a melon baller to hollow out the persimmon - make a well about an inch across and an inch deep.
  3. Pack the hollowed out space with filling of choice. The filling should mound up about 1/3 inch above the persimmon.
  4. Bake in the preheated oven until the persimmon is soft, about 35 minutes. It will give when touched, but won't be as soft as a baked apple.
  5. Serve warm.

Andy Broder - KitchenThink

Queso Marinado

Queso Marinado recipe page Yield: 2 cups

Description

This marinated cheese is one of my go-to recipes. I serve it on tapas and cheese platters, use it to make quesadillas, and sprinkle it on salads. It keeps for a week in the refrigerator. It tastes best a the day after it's made.

Ingredients

  • Juice of 2 limes, about 3 tablespoons
  • 1/4 cup olive oil
  • 1/2 teaspoon ground black pepper
  • 2 green onions, green part only, slivered
  • 1 teaspoon chili power
  • 3 cloves garlic, finely minced
  • 1 pound queso fresco (or cotija), crumbled, about 2 cups

Procedure

  1. In a medium size bowl whisk together the lime juice, oil, pepper, green onions, chili powder, and garlic.
  2. Add the cheese and toss to thoroughly combine.

Notes

Any crumbly cheese will work. Queso seco, queso añejo, cotija, queso fresco, and panela are all Mexican cow’s milk cheeses that crumble.


Andy Broder - KitchenThink

Roasted Eggplant and Pasta

Roasted Eggplant and Pasta recipe page Yield: 8 servings

Description

This is basically pasta tossed in a babaganoush inspired sauce.

Ingredients

  • 1 large eggplant
  • 3 tablespoons olive oil
  • 1 leek, white and light green part only, thinly sliced
  • 3 cloves garlic, minced
  • 2/3 cup white wine (such as pinot grigio or sauvignon blanc)
  • salt and pepper to taste
  • 1/2 cup grated parmesan
  • 8 ounces fresh pasta, cooked according to the package

Procedure

  1. Preheat oven to 400 F.
  2. Pierce the eggplant in several places with a fork. Place on a parchment-lined baking sheet and bake until very soft when pierced with a knife, 40 to 50 minutes. The eggplant should look like a huge raisin.
  3. * Remove from the oven, cool slightly, and cut in half. Scoop out the pulp and set aside.
  4. Heat a skillet over medium heat. When hot add olive oil and leek. Stir occasionally until leek begins to brown.
  5. Add garlic stir for 90 seconds.
  6. Add white wine and stir occasionally until liquid has reduced by half.
  7. Add eggplant and stir to incorporate. Stir frequently until eggplant is steaming.
  8. ** Remove pan from heat and stir in parmesan.
  9. Season to taste with salt and pepper.
  10. Toss with cooked pasta.

Notes

* Start heating the water to cook the pasta when the eggplant comes out of the oven.

** Don’t add the parmesan until/unless the pasta is ready. It’s ok to take the eggplant off the heat and let it sit covered as the pasta finishes. Save a little parmesan to sprinkle on top – it looks nice!

If you like a little heat, add 1/2 to 1 teaspoon red pepper flakes when you add the garlic.


Andy Broder - KitchenThink

Glazed Roasted Parsnips

Glazed Roasted Parsnips recipe page Yield: 4 servings

Description

Parsnips don't get a lot of press, but they cook up and make a great side. Instead of glazing them with a little brown sugar I like to use some jam. It's a great way to use up the bottom of a jar - which is an excuse to open a new jar for morning toast.

Ingredients

  • 1 pound parsnips, peeled, trimmed, and cut into long thin pieces or thin wedges
  • 2 tablespoons butter, melted
  • salt and pepper, to taste
  • 1/3 cup water
  • 1/4 cup jam or jelly of choice

Procedure

  1. Preheat oven to 350 F.
  2. Place parsnips in an ovenproof dish. Toss with the butter and season to taste with salt and pepper.
  3. Pour the water down the side of the dish (so you don't rinse off the butter).
  4. Cover with foil and bake for 20 minutes. If you're doing a big batch bake for a little longer. The parsnips should be somewhat tender.
  5. Remove the foil and toss in the jam. If the jam is really thick heat it for 10 - 15 seconds in the microwave so that it easily coats the parsnips.
  6. Bake uncovered until the parsnips are tender, 12 - 15 minutes longer.

Notes

Smaller parsnips tend to be tender, but in large parsnips the center core can be a bit woody. So, if the parsnips are large quarter them, remove and discard the core, and prepare as above.


Andy Broder - KitchenThink

Baby Bok Choy with Radicchio

Baby Bok Choy with Radicchio recipe page Yield: 2 - 4 servings

Ingredients

  • 2 tablespoons olive oil (or butter)
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 1 teaspoon agave nectar
  • 8 ounces baby bok choy, halved or quartered depending on size
  • 1/4 cup shredded radicchio
  • salt and pepper, to taste

Procedure

  1. Preheat a large skillet over medium high heat. When skillet is hot add oil (or butter) and garlic. Stir frequently for 1 minute.
  2. Add the water and agave nectar and stir for 5 seconds. Add the bok choy and stir frequently for 2 minutes.
  3. Remove from heat, add radicchio and salt and pepper. Toss and serve immediately.

Andy Broder - KitchenThink