Блины

Действительно очень вкусные, нежные и легкие в приготовлении блинчики!

Ингредиенты
Молоко - 200 мл
Яйцо - 2 шт.
Мука - 160 г
Сахар - 40 г
Масло растительное - 100 мл
Соль - 4 г
Вода - 200 мл

Рецепт
Взбить венчиком до однородной массы куриные яйца, сахар и соль.
Добавить молоко и муку, хорошо перемешать, до однородного состояния.
Добавить воду и растительное масло, тщательно перемешать и оставить тесто на 1 час.
Жарить на горячей сковороде

Источник: https://vsegdavkusnotv.livejournal.com/51425.html

Creamy Fish Chowder

Готовится быстро, все просто, нам понравилось.

Ingredients

4 oz. slab bacon, sliced bacon, or salt pork, chopped
2 tablespoons unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt, freshly ground pepper
2 large Yukon Gold potatoes (about 1 lb.), peeled, cut into 1/2" pieces
1 cup clam juice or fish broth
1 tablespoon fresh thyme leaves
1 1/2 pounds skinless cod, haddock, or pollock fillets, cut into 2" pieces
4 cups half-and-half

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

Add potatoes, clam juice, thyme, and 1 cup water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.

Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add half-and-half and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

DO AHEAD: Chowder can be made 2 days ahead. Let cool; cover and chill.

Источник: https://www.bonappetit.com/recipe/creamy-fish-chowder

Zucchini-and-Pepper Gratin with Herbs and Cheese

Сделала нам на ужин. Я делала не как гратин, а отдельно, но думаю, что и как гратин будет очень вкусно. Цуккини не обжаривала, а запекала.

Ingredients
3 large zucchini (about 1 1/2 pounds),1 finely diced
Kosher salt
1/4 cup extra-virgin olive oil
1/4 small onion, finely diced 1 garlic clove, minced
1 teaspoon tomato paste
1 medium red bell pepper, finely diced
1 medium yellow bell pepper, finely diced
1 large tomato—peeled, seeded and finely diced
Piment d'Espelette (see Note)
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)

Step 1
Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.

Step 2
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and piment d'Espelette. Stir in the mint, oregano and basil.

Step 3
Preheat the oven to 400°. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and piment d'Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm

Make Ahead
The gratin can be assembled up to 6 hours ahead. Keep at room temperature until ready to bake.

Источник: https://www.foodandwine.com/recipes/zucchini-and-pepper-gratin-with-herbs-and-cheese

Spaghetti with Parsley Pesto

Я вместо петрушки использовала листья молодого шпината. Очень вкусно! Подавала с пастой, а так же с салатом с помидорами и бураттой вместо заправки.

Yield
Makes 6 servings

Ingredients

1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

Preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Источник: https://www.epicurious.com/recipes/food/views/spaghetti-with-parsley-pesto-51170240

Classic Spinach-Artichoke Dip with Mozzarella and Parmesan

Мне понравилось, было вкусно.

Ingredients

1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
3/4 teaspoon paprika
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice

Preparation

Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
Do Ahead
Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

Источник: https://www.epicurious.com/recipes/food/views/classic-spinach-artichoke-dip-with-mozzarella-and-parmesan

Antipasto Salad

Вкусно!

Ingredients

1 garlic clove, finely grated
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 tsp. crushed dried oregano
Pinch of crushed red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 (14-oz.) can artichoke hearts, drained, patted dry, halved
1 (8-oz.) ball fresh mozzarella, torn into pieces
4 oz. salami, preferably fennel, thinly sliced
1 lemon
2 cups basil leaves
Kosher salt, freshly ground pepper

Preparation

Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Do Ahead
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

Источник: https://www.epicurious.com/recipes/food/views/antipasto-salad

Shrimp Toasts With Sesame Seeds and Scallions

Очень вкусно, нам обоим понравилось! Я масла брала мало, может 1 ст. л.

Yield
Serves 4

Ingredients

10 ounces shrimp, peeled, deveined
2 tablespoons hot chile paste (such as sambal oelek)
2 teaspoons finely grated lemongrass
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon finely grated peeled ginger
Kosher salt
2 scallions, green and white parts separated, thinly sliced crosswise
1/4 cup white sesame seeds
4 slices white bread, 1/4 inch thick, crusts removed
Vegetable oil (for frying; about 1 cup)

Preparation

Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel–lined wire rack to drain.
Cut each toast diagonally into quarters and top with scallion greens.

Calories (kcal) 280 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 90 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 16 Sodium (mg) 1350

Источник: https://www.epicurious.com/recipes/food/views/shrimp-toasts-with-sesame-seeds-and-scallions