Cookbook clubs, kinda like book clubs, except you bring a cookbook and everyone makes a recipe. No reading involved, and lots of food! Do you like this idea?
Limor was on Better TV making two recipes
Pistachio Crusted Chicken with melon kebabs (from Cooking Light: Fresh, Food, Fast 24/7)
Raspberry Crumble Bars with Viennese coffee (From Ina Garten FoolProof)
4 Servings
Ingredients:
- 3/4 cup pistachios
- 2 large egg whites, lightly beaten
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking Spray
Directions:
- Preheat oven to 400.
- Place pistachios in a food processor. Process until finely chopped; transfer to a shallow bowl. Place egg whites in a shallow bowl. Sprinkle chicken with salt and pepper. Dip chicken into egg whites; dredge in pistachios, pressing lightly to adhere.
- Heat a large non-stick ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Coat chicken with cooking spray. Turn chicken over; cook 4 minutes. Place pan in oven.
- Bake, uncovered, at 400 for 14 minutes or until done. Cut chicken crosswise into slices.
Strawberry Salad Ingredients:
- 1 (6-ounce) package fresh baby spinach
- 1 1/2 cups quartered strawberries
- 1/4 cup thinly sliced red onion
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons blush wine vinaigrette
- 1 tablespoon chopped fresh mint (optional)
- 2 ounces goat cheese, crumbled
Directions:
- Combine first 5 ingredients and mint, if desired. in a large bowl; toss. Sprinkle with cheese.
- cups cubed cantalope, honeydew and watermelon
- 1 teaspoon grated lime rind
- 1/4 cup fresh lime juice
- 1 teaspoon agave syrup
- 1 teaspoon crushed chipotle chile flakes (such as Williams-Sonoma Crushed Chipotle Chili)
- 1/4 teaspoon kosher salt
Directions:
- Thread 1 cup fruit onto each of 5 (8-inch) skewers, alternating cantalupe, honeydew and watermelon.
Makes 9-12 Bars
Ingredients:
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10 to 12 ounces good raspberry jam
- 2/3 cup good granola without dried fruit
- 1/4 cup sliced almonds
- Confectioner’s sugar, for sprinkling
Directions:
- Preheat the oven to 350 degrees
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.’
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
- Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-ince square baking pan and about 1/4 inch up on the sides.
- Spead with the jam, leaving a 1/4 inch border.
- Mix the granola into remaining dough with your hands.
- Break the dough into small bits and distribute it on top of the jam, covering most of the surface.
- Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioner’s sugar.
Viennese Coffee
Serves 4
- 6 (1-ounce) shots of espresso, regular or decaf
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup hot water
- 2 cups ice
- 4 scoops vanilla or coffee ice cream
- Unsweetened cocoa powder
- Short straws, for serving
Combine the espresso, sugar, vanilla and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture between 4 short glasses.
Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Service with a short straw and a teaspoon.
Comments
Limor is an on-air lifestyle and entertaining expert. She loves to share her favorite finds and recipes.