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The Clay Corner Recipes
Here you will find a growing list of our favorite tasty and easy recipes! We will always give credit where it is due by telling you where the recipe is from, or what or who inspired it. From time to time we may also share interesting stories, ingredient suggestions and recommended dishes for baking or serving our recipes.
Please feel free to print our recipes or email them to your friends!
Bon Appetito! |
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BEST EVER BLUEBERRY MUFFINS Bursting with berries, these are the best blueberry muffins of all! The secret is in the extra 1/2 cup of berries, which are mashed and then added to the batter. 1/2 cup (1 stick) butter, at room temperature
On the 4th of July serve these on Vietri's Rosso Vecchio Square Platter!
GRILLED POTATO SALAD WITH CHIPOTLE VINAIGRETTE
This is very good at room temperature or cold, but only add arugula at the last minute. Bon Appetito!
Chipotle Vinaigrette Combine the vinegar and lime juice in a small bowl. Whisk in the Dijon mustard, Chipotle Puree, garlic, and salt. Slowly whisk in the oil to emulsify. Makes about 1/2 cup
* I use canned chipotle chiles packed in adobo sauce. Pureee a whole can at a time in a small food processor and store in the refrigerator. It keeps almost indefinitely, but if you know you'll be storing it for a long time, cover with a thin layer of oil.
1 tablespoon vegetable oil Heat oil, add onion, tomato, green chile and garlic. Cook until soft. Drain the mixture in a colander and then place back in pan. Add the cream cheese and mix until melted. Serve in a fondu pot to keep warm. Serve with chips.
*If you don't live in the Southwest you probably can't get the terrific chiles that are so readily available there, but the fire-roasted Ortega chiles are a good substitute. (If you do want to be authentic you can go on line to www.buenofoods.com and have them shipped to you. The expensive part is the shipping, but they last a long time in the freezer!)
2 1/2 pounds Yukon Gold potatoes Preheat oven to 400 degrees Slice scrubbed, unpeeled potatoes 1/8 inch thick and pat dry with a clean cloth. Use 1 1/2 tablespoons of the butter to grease bottom and sides of an oven proof skillet (preferably cast iron) Starting fromm the perimeter and working toward the center, cover the bottom of the skillet with a layer of potato slices, overlapping them slightly. Dot the potatoes with 2 tablespoons butter. Sprinkle the cheese ovr the potatoes and flatten with dampened fingers to make an even layer. Season with salt and pepper. Sprinkle half of the thyme over the cheese. Arrange the remaining potatoes on top, again in overlapping circles. Melt the remaining butter in a small skillet and drizzle over the potatoes. Season with salt and pepper and sprinkle the remaining thyme on top. Bake until golden brown and sizzling, about 1 1/4 hours. Let cool for 5 minutes, then invert onto a platter and cut into wedges.
Bon Apetito! This is especially good with Lamb "lollipops" or roast chicken!
Though we've had a wonderfully mild summer so far here in the Sacramento area, I remain committed to collecting great recipes for those "too hot to cook" nights. My new favorite is an unbelievably good chopped salad that was featured in this month's Food & Wine. It has such a wide assortment of ingredients that at first glance I thought it was a stretch. In fact, I probably wouldn't have tried it if Bob hadn't insisted. Alas, Bob was right! It is incredibly tasty and I can't wait to make it again. Don't leave anything out! I've adjusted the quantities just a little...
1 heart of romaine, coarsely chopped
Put all of this in a large salad bowl (such as one purchased from The Clay Corner!) and toss with dressing! Bon Apetito!
Dressing:
3 tablespoons good olive oil
This is a fabulous and simple recipe from Bruce Aidell's Meat Cookbook (my husband's version of the Bible)
Season two perfectly trimed filet steaks with salt and pepper. Sprinkle with Rosemary. In a medium heavy skillet, heat the oil over medium high heat. Put in the steaks and fry them for 4 - 5 minutes per side for medium-rare (internal temp should be 120 - 130). Remove and cover loosely to keep warm while you prepare the sauce.
Pour off all but 1 tablespoon of the fat, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce, and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and stir in the butter. Taste for salt and pepper. Pour over the steaks.
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