from the chicago tribune
Anjelica Huston's rustic Irish soda bread
Prep: 10 minutes
Cook: 55 minutes
Makes: 1 large round loaf, 20 servings
Note: You may use whole milk instead of buttermilk, but you will need to substitute baking powder for the baking soda.
Ingredients
3 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon brown sugar
2 1/2> teaspoons baking soda
1 1/2 teaspoons salt
1 to 1 1/4> cups buttermilk
2 tablespoons shortening or butter, melted
1/3 cup rolled oats
1. Heat oven to 450 degrees. Sift dry ingredients together into a large bowl, except for the oats. Combine 1 cup of the buttermilk and the shortening in a bowl; stir into dry ingredients, mixing slowly to make a thick dough. Add more of the buttermilk, if needed. Add oats; mix until just combined.
2. Knead dough briefly on a floured surface; form into a round shape. Transfer to a greased baking sheet. Make a cross on the top with the wrong edge of a knife. Bake 10 minutes. Reduce oven temperature to 375 degrees. Bake until brown and firm, about 45 minutes.
Nutrition information per serving: 131 calories, 12% of calories from fat, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 25 g carbohydrates, 4 g protein, 346 mg sodium, 3 g fiber
from the los angeles times
Whole wheat spaghetti with green garlic and fried egg
Total time: 25 minutes
Servings: 4
Note: Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.
Ingredients
1/2 pound whole wheat spaghetti
8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise
6 tablespoons olive oil, divided
4 eggs, at room temperature
Coarsely grated black pepper
Sea salt
1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes, or according to the instructions on the package.
2. Meanwhile, heat 4 tablespoons of olive oil in a large skillet over high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn and adjusting the heat if necessary. Remove the garlic from the pan and put it into a large bowl to keep warm near the stove. When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine.
3. Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.
4. Divide the warm pasta among 4 soup plates. Gently slide an egg onto the top of each. Grind plenty of coarse black pepper over each plate and add a generous pinch of sea salt. Serve immediately.
Nutrition information per serving: 451 calories; 15 grams protein; 44 grams carbohydrates; 7 grams fiber; 26 grams fat; 5 grams saturated fat; 212 mg. cholesterol; 3 grams sugar; 207 mg. sodium.
from tribune media services
Endive salad with roasted beets and goat cheese
Prep: 15 minutes
Cook: 45 minutes
Makes: 6 servings
Note: May be made through step 2, covered and refrigerated up to 6 hours ahead.
Ingredients
2 whole beets, tops trimmed to 1 inch
1 shallot, minced
1 tablespoon grainy mustard
2 tablespoons each: lemon juice, balsamic vinegar
1/2 cup olive oil
1/4 teaspoon salt
Freshly ground pepper
8 heads Belgian endive, sliced thinly lengthwise
1/2 cup fresh goat cheese, crumbled
1. Heat oven to 425 degrees. Place beets in a small roasting pan; add 1/4-inch water. Cover with foil; roast beets until fork-tender, 45 minutes. When cool enough to handle, remove skins with a small knife. (Use rubber gloves so your hands don't turn red; also put the beets on foil to protect your countertop.) Cut into julienne.
2. For the vinaigrette, combine the shallot, mustard, lemon juice and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking until blended. Add the salt and pepper to taste; taste for seasoning.
3. Toss the endive with half of the dressing in a large bowl. Divide among plates; decorate with the beets and goat cheese. Serve the remaining dressing on the side.
Nutrition information per serving: 243 calories, 81% of calories from fat, 22 g fat, 5 g saturated fat, 11 mg cholesterol, 8 g carbohydrates, 4 g protein, 227 mg sodium, 3 g fiber.
from the baltimore sun
Mashed Grapefruit Sweet Potatoes
Makes: 6 servings
Ingredients
6 small sweet potatoes (3 1/2 -4 pounds)
1/4 cup butter (2 ounces)
1 1/2 tablespoons dark rum
1/4 cup brown sugar
1 cup grapefruit sections
1/4 cup grapefruit juice
Salt and pepper to taste
1. Bake sweet potatoes in a preheated 400 degree oven until soft (about 25 minutes). Peel and mash with 1 1/2 ounces of butter and 1/2 tablespoon of rum. Set aside. Melt the remaining butter in a saute pan. Add the sugar and stir until the sugar is melted and begins to bubble.
2. Add the remaining grapefruit and saute until the liquid is reduced by half. Add the grapefruit juice and the remaining tablespoon of rum. Cook for 1 minute. Add mixture to sweet potatoes. Season with salt and pepper.