Tag Archives: Dish

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DISH Network plans to hire 150 in Phoenix

DISH is now hiring 150 customer service representatives at its Customer Care Center in Phoenix. This is a great opportunity for recent graduates as well as those with solid work experience to advance their careers. Job seekers are invited to learn about the company and our open career opportunities at our open house.

WHO: DISH Network Corporation, through its subsidiaries, provides approximately 14.041 million pay-TV subscribers, with the highest quality programming and technology with the most choices at the best value.

WHEN: Thursday, December 3, 2014; 11:00am – 6:00pm

WHERE: DISH Customer Service Center, 4811 E. Thistle Landing Dr., Suite 105, Phoenix, AZ 85044

WHY: DISH is an exciting, fast-paced work environment that offers individual career paths and exceptional career growth potential with a world-class organization. DISH offers competitive wages plus significant bonus potential for customer service representatives, along with full benefits including, but not limited, to medical, dental, vision, 401(k), tuition reimbursement and free DISH television service.

HOW: Click here to browse available positions and complete an application.

popsicles

The Dish: Cocktail Popsicles

Stay cool by the pool this summer with these adult popsicles. Of course you can make them non-alcoholic and they’ll still be delicious but that little extra kick just makes them so much more special.

This recipe for super simple strawberry margarita popsicles is amazing! Replace the alcohol with the same amount of sprite or fruit juice for the kiddos. Use different color sticks to tell the difference. For an added margarita touch, sprinkle a little course salt on the pops when you take them out of the molds.

Invest in a popsicle mold. Seriously. I bought one a few years ago and it’s one of the best purchases I ever made. They’re so cheap but a wonderful investment. Instead of buying popsicles all summer make your own in any flavor you want! They’re healthier and take no time at all to make.

Look for the original of this recipe and many more summer treats on my Pinterest page, Scottsdale Living: The Dish.

Strawberry Margarita Popsicles

yields 18-20 cocktail Popsicles (2-1/4 ounce Popsicle)

1-1/2 oranges (about 2 medium-size oranges)
12 ounces strawberries (about 12 medium strawberries)
5 ounces tequila
3 ounces triple sec

1 tsp course sea salt

*Liquid should total 8 ounces if you’re substituting alcohol for soda or juice

Instructions:

Cut and skin oranges into small pieces. Halve strawberries. Place all ingredients in a food processor or blender.

Pulse until pureed, about 30 to 40 seconds. Mixture will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol to freeze.

Pour mixture into preferred Popsicle mold.

If you do not have reusable plastic molds, place foil on top of form and score edges with finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create a hole for the Popsicle stick.

Insert Popsicle stick and transfer mold to freezer to set.

Remove frozen margarita Popsicles from freezer and run hot water on the outside of mold for two to three seconds to release Popsicles. Careful not to melt the popsicles.

If desired, sprinkle a little course salt on the pops for an extra margarita touch.

Photo and recipe courtesy of SheKnows.com

pesto

The Dish: Pesto

Take advantage of the last moments of spring with delicious homemade pesto. Use basil from your own garden for the best tasting pesto you’ve ever had!

Find this recipe and more summery delights on Scottsdale Living: The Dish on Pinterest.

If you want to save your pesto and use it throughout the summer and even in to fall and winter, try freezing it. Ice cube trays are perfect for portioning out pesto to use year round. Simply make your pesto up to the point where you add cheese. Leave the cheese out (it doesn’t freeze or defrost well) and portion it out in to ice cube trays. Once frozen, you can pop the pesto cubes out and place them all in a zip top bag to go in to the freezer.

*To use after freezing simply defrost however many cubes you’re using, toss in some freshly grated Parmesan cheese and stir! You and your family will be enjoying fresh pesto year round!

Pesto

4 cups fresh basil, rinsed
3 cloves garlic
1 lemon, juice and zest
1/2 cup pine nuts, toasted
1 cup max extra virgin olive oil
1 cup max Parmesan, grated
salt and pepper to taste

Pack food-processor with basil. Pulse 3-4 times to break down leaves. Add garlic, lemon juice and zest, and pine nuts. Turn processor on and through the feed hole in top drizzle in olive oil until consistency is smooth. Pour in to bowl.

If freezing, at this point portion out pesto into ice cube trays using a tablespoon. Properly sealed pesto will be good up to 6 months in the freezer. Follow instructions above for what to do after freezing*

If using right away, stir in up to 1 cup of cheese, less if you’re freezing a portion. Add salt and pepper to taste. Let flavors meld for about 15-20 minutes on the counter.

Toss with fresh pasta or spoon on the grilled meant and vegetables for a fabulous summer dinner. Try spreading some on a sandwich instead of mustard or over your salad instead of dressing.

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coffee cake

The Dish: Mother’s Day Coffee Cake

Skip the crowded breakfast spots this Mother’s Day and show mom how much you love her by preparing one of her favorites! Share with us in the comments some of your mom’s favorite recipes. Who knows, maybe it’ll be featured on The Dish someday!

To start things off I’ll share one of my mom’s favorites.

My mom is a New Yorker through and through. She loves her back-east baked goods and always brings a suitcase full of bagels and bialys home with her each time she visits.

Another favorite that’s a bit more difficult to fit in her carry-on is coffee cake. The combination of soft, moist cake and crumbly topping go great with your morning coffee. It was ages before I found a recipe that did justice to a true New York style coffee cake. Trust me, make this recipe for mom and she’ll never want the stuff from Starbucks again!

As always, you can find this recipe and many more Mother’s Day inspriation at Scottsdale Living: The Dish on Pinterest!

Sour Cream Coffee Cake

Serves 12 or more

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1 1/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, coarsely cut
1/2 cup chopped pecans
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F. Grease a 1 1/2-quart Bundt or tube pan.

Sift the flour, baking powder, baking soda and salt into a bowl. Cream the butter in a separate bowl. Add 1 cup of sugar to the butter and gradually beat until the mixture is blended, 2 to 3 minutes.

Add the eggs to the creamed butter mixture one at a time, beating well in between additions. Beat in the dry ingredients and sour cream alternately, beginning and ending in flour. Add the vanilla.

In a separate bowl, combine the chocolate, pecans, the remaining 1/4 cup sugar and cinnamon.

Sprinkle a third of the chocolate and nut mixture into the bottom of the greased pan. Spoon in half of the cake batter. Sprinkle more of the chocolate and nut mixture over the batter, reserving some for the top. Pour the remaining batter into the pan. Smooth it out evenly and top with the remainder of the chocolate and nut mixture.

Bake for 45 minutes or until tester inserted in the center comes out clean. Cool. Remove from the pan to a rack.

Goes great with just a nice hot cup of coffee or sliced and served as part of a brunch buffet.

Share with us your Mother’s Day favorites and be sure to give her a big kiss this year!
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peas

The Dish: Peas and Prosciutto

One of the tastiest things to come out of the garden in spring are English peas. Now, sadly in Arizona peas are hard to come by fresh from the farm. Thankfully frozen peas are picked at the peak of ripeness and available year round even here in ever warm Arizona.

Prosciutto adds a wonderful saltiness to balance the sweetness of the peas.

Fresh peas can occasionally be found in Trader Joe’s or AJ’s and need to be cooked before using in this dish.

As always, you can find the link for this recipe and many more seasonal delights on my Pinterest page, Scottsdale Living: The Dish.

Peas and Prosciutto

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces (1/8-inch-thick slices) prosciutto, diced
1/4 cup chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

Courtesy of: Adventures in Cooking

The Dish: Strawberry Rhubarb Tarragon Tart Tatin

I have a small obsession with rhubarb. Whether it’s in a pie, tart or crumble I love it but that wasn’t always the case. For years I was leery of rhubarb for its similarities to celery, which I hate. I feared it would be stringy and flavorless; the bane of salads and soups alike. How wrong I was.

Rhubarb is intensely sour and when cooked breaks down in to the most luscious, soft texture. I love its tangy flavor that make you pucker. It livens up a dessert and cuts through cloying sweetness. Strawberries are the perfect companion to rhubarb for their mild sweetness without adding a ton of extra sugar.

Dessert isn’t the only place you can find rhubarb. I’ve seen recipes that use it as a substitute for lemons in savory dishes, even salsas and relishes. I’ve even seen it used in lemonade to add a pretty pink hue to the refreshing drink.

Give this herbaceous recipe a try instead of the usual strawberry rhubarb pie this spring. You won’t regret it.

If you’re not a fan or can’t find tarragon, try a bit of rosemary or mint instead. The herbs add an elegant aroma to this twist on the French classic.

As always, you can find the original to this recipe and more on my Scottsdale Living Pinterest page.

Strawberry Rhubarb Tarragon Tart Tatin

Crust

2 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoons sugar
1 cup butter, cold and hard
1 teaspoon cider vinegar
5-8 tablespoons water, cold

Strawberry Rhubarb & Tarragon Filling

3 tablespoons butter
1/3 cup sugar
1 teaspoon water
12 large strawberries, halved with caps removed
1 and 1/3 generous cups rhubarb cut into 1-inch pieces (frozen works as well)
2 tablespoons sugar
pinch cinnamon
1 teaspoon fresh tarragon, finely chopped

Begin by preparing the crust. In a large bowl combine all of the dry ingredients. Grate the butter on the largest hole setting of your grater over the bowl, mixing to coat the butter shards in the flour mixture every 10 seconds or so. Add the cider vinegar and 5 tablespoons of water and mix the dough. If it stays in a clump when you squeeze it in your hand, it has enough water, if it falls apart, add more water until it stays together. Shape the dough into a ball and roll it out into a 1/2 inch thick disc. Cover with plastic wrap and refrigerate.

Preheat the oven to 425 degrees Fahrenheit. To make the filling, heat the sugar, butter, and water in a roughly 8-inch skillet over medium heat for 8 minutes, or until the sugar has caramelized and the mixture is bubbling. Add the strawberries and rhubarb and sprinkle the remaining sugar over the top. Simmer for 20-30 minutes over medium-low heat. Remove from the stovetop and stir in 1 teaspoon of the tarragon, then sprinkle with the cinnamon. Place the crust over the skillet, quickly tucking it down into the pan around the edges of the filling. Cut three 1-inch slits in the top to allow heat to escape before placing it in the oven.

Bake for 20-25 minutes of until the top of the crust is golden. Remove from the oven and allow to cool for 20 minutes before attempting to flip the pan over onto the serving plate. Once flipped, gently remove the pan to display the filling inside. Sprinkle with the remaining tarragon and allow the tart tartin to continue to cool for 30 minutes before serving.

raspberry vinaigrette_outlined

The Dish: Raspberry Vinaigrette

Jazz up your spring salads with this homemade raspberry vinaigrette recipe. It’s light and fresh, and super simple! Store bought dressings are full of hidden calories; making your own is much healthier and very easy.

If raspberries aren’t your thing try this recipe with strawberries or blackberries. Back in January I gave you my personal recipe for vinaigrette that is a guaranteed crowd pleaser too.

Raspberry Vinaigrette

serves 6

Ingredients
1 10 oz bag Frozen Organic Raspberries (about 2 cups), thawed
4 Tbsp Olive Oil
1 Tbsp Raw Honey
4 Tbsp Red Wine Vinegar
½ tsp Sea Salt
¼ tsp Ground Pepper
4 Tbsp Water
2 tsp Chia Seeds (optional)
1 Tbsp Dijon Mustard

Put all the ingredients into a blender and blend on high until smooth and all ingredients are combined.
Store in a air tight container for 1 week.

asparagus (1)

The Dish: Asparagus Pizza

This time of year more than any other I like to utilize what’s in season. Spring fruits and vegetables are so delicious and only around for a short time in Arizona. It’s true, you can purchase them year round but they’ll never taste as good as when they’re perfectly in season.

Case in point: asparagus. When it’s right, it’s delicious. When it’s wrong, it’s really wrong. Asparagus hardly needs anything to make it good when it’s perfectly in season. A quick steam, a roast in the oven or a trip to the grill is all these tasty little spears need.

Try this recipe for asparagus pizza as an hors d’oeuvres at your next party or as a delicious lunch on the patio.

You are certainly welcome to make your own pizza dough but I like to keep this recipe quick and simple just like spring. Purchase a ball of dough from the grocery store or your favorite pizza parlor. Stop by and ask if you can buy some of their uncooked dough. Most places will be happy to oblige.

Asparagus Pizza

1/3 lb fingerling potatoes
1 ball pizza dough (homemade or purchased)
cornmeal for sprinkling
2 Tbs. olive oil, divided
1 clove garlic, pressed
4 green onions, thinly sliced and divided
1 1/3 cups shredded whole milk mozzarella cheese
1/4 lb (4oz) goat cheese, crumbled
1 lb (8oz) asparagus, trimmed and each spear cut in half lengthwise, then crosswise into 2-3 inch pieces
1/2 cup grated Parmesan cheese
salt and pepper to taste

Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.

Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16×11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.

Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.

Photo courtesy of jaxlabrynth.com

porter cake 4_no line_edited

The Dish: Porter Cake

If you’re like me, you’re over the bar scene associated with St. Patrick’s Day. Skip the green beer this year and make yourself a proper Irish breakfast. Pour a nice cup of Irish Breakfast tea or better yet an Irish coffee and enjoy a slice of Porter Cake.

If you’re interested in a true Irish breakfast check out this guide to a proper fry up. For other Irish recipes and many more featured on The Dish check out the Pinterest board where I pin my inspirations for all the recipes you enjoy each week.

This cake tastes even better when its had a week or so to let the flavors meld.

Porter Cake

1 cup butter, at room temp
1 cup brown sugar
3 cups flour
pinch of salt
1 tsp baking powder
1 tsp pie spice
3 eggs
2 3/4 cups mixed dried fruit (golden raisins, dried cherries, cranberries, currants, chopped apricots, etc…)
zest of 1 orange
1/2 cup chopped pecans or walnuts
2/3 cup stout, such as Guinness

Preheat oven to 325°F. Grease and line the bottom of an 8 inch round cake pan with parchment paper or grease a bundt pan.

In a bowl, sieve the flour, salt, baking powder and spice. Set aside.

Cream the butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time adding a 1/4 cup flour with each egg. Beat well after each addition. Mix well and add remaining flour. Add stout until batter is a soft consistency. Add fruit and nuts and mix well.

Scrape mixture into prepared pan and bake for 1 hour. Reduce heat to 300°F and bake for another 1-1 1/2 hours until the top springs back when touched and skewer comes out clean. Cool cake in pan.

*If baking in a bundt pan cook cake for 45 minutes at 325°F, reduce temp to 300°F and cook for another 30 minutes.

When cool, turn out cake and remove paper if using a cake pan. Wrap in parchment paper and store in an airtight container in a cool dry place.

You can eat it right away but it tastes best when it has had up to a week to let the flavors mellow and meld. Enjoy spread with butter alongside a hot cup of Irish Breakfast tea.

Pea Puree_outlined

The Dish: Spring Pea Puree

One of my favorite things to make each spring is pea puree. It’s so fresh and light; perfect for a spring day. In truth, you can make it any time of year, but I like to make it in the spring and summer when you need a great no-cook recipe. Don’t let preconceptions about the name turn you away. This recipe resembles hummus more than baby food!

You can use a variety of herbs, but I prefer flat leaf parsley and basil. A sprig of mint or tarragon also adds wonderful fresh flavor. I highly recommend using parsley as the majority herb, though. It is light in flavor and won’t over power the rest of the ingredients. Too much basil and you’re treading in pesto territory. Too much tarragon and it’ll taste like licorice.

This would be a great use for the lemon and herb oil you made over the holidays. Replace a tablespoon of the extra virgin olive oil with a flavored one for added depth.

Spring Pea Puree

1 bag defrosted frozen peas
1 handful flat leaf parsley (use curly if you can’t find flat)
2 sprigs of basil
1-2 sprigs mint or tarragon
juice and zest of 1 lemon
1 clove garlic (optional)
3-5 Tbsp extra virgin olive oil
salt and pepper to taste

Pour peas into a strainer and let sit until fully defrosted. Add peas, herbs, lemon juice and zest to a food processor. Pulse until chunky. Using a spatula, scrape down sides of processor. Replace the lid, remove cover from the top and slowly drizzle in olive oil while pulsing. Process until puree is smooth. Taste and add salt and pepper to your liking. Pulse again quickly to incorporate seasoning.

Scrape mixture in to a container and press plastic wrap on top. Puree tastes best when it has had a few hours to let the flavors meld together.

Serve on crusty toasted bread, spread on a sandwich, dip veggies in it or toss in warm pasta for a light and fresh sauce.

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linzer heart collage

Pomegranate Linzer Hearts

If there’s ever a good time to be a little hokey, I say Valentine’s Day is it.  Instead of getting your sweetheart the usual heart-shaped box of just-okay chocolates and a teddy bear holding roses why not surprise them with something homemade.

When I want something delicious and just a little bit hokey I make Linzer cookies. These delicious little sandwich cookies are typically made with almond flour and filled with raspberry jam. I’m changing it up with a jar of organic pomegranate jam I found at the store. Pomegranates will add an unexpected tang and as an aphrodisiac they’re perfect for this holiday. Cut into heart shapes these cookies are the perfect way to say “I love you.”

If cookies aren’t your think we’ve covered plenty of other recipes that would make for great V-Day gifts. Maybe those truffles you’ve been dying to try or make your own marshmallows flavored with rose water and dipped in chocolate. Check out these recipes and more from The Dish.

 

Linzer Cookies

1 1/2 cups flour

1 1/3 cups almond flour

1/2 tsp salt

2/3 cup sugar

1 stick unsalted butter, at room temperature

1 egg

1 tsp dark rum

1 tsp vanilla extract

1 tsp grated lemon zest (optional)

about 1/2 cup seedless jam such as raspberry, strawberry, or pomegranate. Nutella or dulce de leche can be substituted as well

1 Tbs. water or lemon juice

powdered sugar for dusting

Special equipment:

A 2″ heart cookie cutter and a 1/2″ heart cookie cutter

 

In a bowl, mix flour, almonds and salt until well combined. Set aside.

Using an electric mixer or a wooden spoon, beat sugar and butter until fluffy, about 3 minutes. Add the egg and beat until well blended. Beat in rum, vanilla and lemon zest. Reduce speed and slowly add the dry ingredients. Beat until just blended. Knead with your hands if necessary.

Divide dough in half. Place each half between sheets of parchment or waxed paper. Working with 1 piece at a time, flatten dough into a disk; roll dough, occasionally lifting paper on both sides for easier rolling, until 1/8″ thick. Chill dough in paper until very firm, at least 2 hours. Dough can be made 2 days ahead. Cover; keep chilled.

Arrange a rack in middle of oven and preheat to 375°F. Line several baking sheets with parchment paper.

Working with 1 dough disk at a time, remove top sheet of paper and, using 2″ heart cookie cutter, cut out cookies. Transfer to baking sheets, placing 1/2″ apart; chill. Repeat with remaining dough. Gather scraps; repeat rolling, chilling, and cutting until dough is used.

Using 1/2″ heart cookie cutter, cut out a star from the center of half the cookies. Working in batches, bake cookies until light golden brown, dry, and just firm to the touch, about 8-10 minutes. (Cookies will firm up as they cool.) Transfer to a wire rack; let cool. Cookies can be baked 2 days ahead. Store airtight at room temperature.

Bring jam and 1 teaspoon water or lemon juice to a boil in a small saucepan; let cool slightly.

Arrange whole cookies flat side up. Spoon 1 teaspoon cooled jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down on a wire rack; dust with powdered sugar. Set atop whole cookies, lining up points and allowing jam to push up slightly through center.

Cookeis can be assembled 8 hours ahead. Store airtight at room temperature.

 

 

Dessert crepe filled with chocolate and chestnut cream

The Dish: Crepes

Late late late Sunday night, I had a sudden and deep craving for crepes. I haven’t the faintest idea where this desire came from, but it was all-consuming and I was driven to make crepes this week.

These delicious French pancakes are popular throughout Europe and are filled with everything from Nutella to meat and cheese. In Hungary, where my family is from, they’re called Palacsinta (pa·lac·sin·ta) and come filled with walnuts, covered in chocolate sauce and flambéed!

Traditionally, they say the first crepe is “for the dogs.” Don’t despair if they don’t look like what you’ll get on the Champs-Élysées. They’ll still be delicious and I guarantee your dog won’t appreciate them nearly as much as your family.

This recipe comes straight from the man himself, Alton Brown. Visit Cooking Channel’s website for sweet and savory variations on this recipe and more!

Crepes

about 20 crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 Tbs. butter, plus butter for coating the pan

In a blender or using a whisk, combine all of the ingredients and blend for 10 seconds or until well combined. Place the crepe batter in the refrigerator for 1 hour. The batter will keep for up to 48 hours.

Heat a small non-stick pan on medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.

Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in plastic bags in the refrigerator for several days or in the freezer for up to two months.

When using frozen crepes, thaw on a rack before gently peeling apart.

Fill with nutella and sliced bananas, or try strawberries and some homemade lemon curd inside and top with powdered sugar. For a savory crepe, fill with sauteed vegetables and melted brie. Make them ahead of time and fill with various ingredients to wow guests when they come over.

Click below for a très cute printable version of this recipe.

crepes

 

family eating popcorn

The Dish: Lime Popcorn

Closing out our month of citrus it’s time to talk about limes. I had a surprisingly difficult time coming up with a recipe to adequately showcase these little green buggers.

With award season and the Super Bowl upon us I thought this would be a great opportunity to make some snacks for while you’re gathered around the TV. Even if you’re not an award show junkie or a sports fan we can all rejoice in the return of Downton Abbey and Sherlock!

We know all about how delicious limes are in guacamole or how they make a margarita pop, but what are some other, unexpected places we can find them? How about a bowl of zesty chili-lime popcorn? And to wash it down a bonus recipe for a twist on a Dark and Stormy!

If you’ve never made your own popcorn before you’re missing out. It’s absurdly easy and makes for a great, fiber packed snack.

Chili-Lime Popcorn

about 3-4 cups of popcorn

1/3 cup unpopped popcorn

3 TBSP vegetable oil

1/2 tsp lime juice zest of 1 lime

1/4 tsp cumin

1/8 tsp chili powder

salt to taste (optional)

In a large pop, heat oil over medium heat. Place 3 or 4 kernels of corn in the pot and cover. When kernels begin to pop add rest of the corn and cover. Cook over medium heat shaking the pot occasionally until corn begins to pop. Continue to shake pot to make sure kernels on the bottom don’t burn. When you go 5-10 seconds without hearing popping remove from heat and pour into a large bowl.

In a small bowl combine lime juice, lime zest, cumin and chili powder. Pour over the popcorn and toss well to coat. Sprinkle with salt if desired and toss again. Serve with a cool beverage in front of the TV.

 

Maker’s Mark and Stormy

Ice

1-1/2 parts Maker’s Mark bourbon

Cold ginger beer (I like to use Reed’s Ginger Brew)

Lime

Fill a tall glass with ice. Pour in bourbon and a splash of lime juice. Fill to top with ginger beer and garnish with a slice of lime.

orange beet salad cropped

The Dish: Fresh Orange and Beet Salad

My ultimate go to salad for any occasion is this orange and beet salad. I found it in a cookbook on New Orleans cuisine years ago and I make it every chance I get. It’s great for serving a crowd or makes a light lunch during the week. This salad is perfect for the winter months when citrus and root vegetables are in abundance but canned beets and oranges can be substituted. Most importantly, it’s diet friendly without skimping on the flavor.

The Bibb lettuce is fresh and light, the spiced pecans add a great crunch and the creaminess of the farmer’s cheese works great with the sweet beets and tangy oranges. Certainly any one of the components to this salad can be substituted but I highly recommend trying it in its entirety with all the different flavors and textures working together in perfect harmony.

Farmer’s cheese is hard to come by but it is simple to make your own. However, if you’d rather not bother blending cheeses, crumbled goat cheese will be just fine.

Included with this recipe is my specialty vinaigrette. It’s perfect on any salad or spooned over grilled veggies and meat.

Fresh Orange and Beet Salad with Pecans and Farmer’s Cheese

4 small beets (whole canned beets can be substituted)

2 heads butter or bibb lettuce

8 clementine oranges (if using canned drain and rinse well)

1/2 cup chopped toasted spiced pecans (recipe follows)

 

For the Farmer’s Cheese

1/2 cup cottage cheese

1/2 cup cream cheese

1/2 cup goat cheese

salt and pepper to taste

 

For Deborah’s Specialty Vinaigrette

2 tablespoons local wild honey

4 tablespoons fresh lemon juice

zest of 1 lemon

salt and pepper to taste

1/2 cup extra virgin olive oil

 

Preheat oven to 450F. Scrub and trim unpeeled beets, wrap in foil and roast until easily pierced with the tip of a knife, about 1 hour. Remove from oven, unwrap, and when cool enough to handle, peel the beets, trimming off any remaining root and cut into 1/4 inch slices. Set aside to cool completely.

While beets are roasting, make the vinaigrette. Whisk together honey, lemon juice, zest, salt and pepper. Slowly drizzle in oil until it emulsifies. Taste and adjust seasoning.

To make the farmer’s cheese, in a food processor, combine the cheeses and blend until smooth. Season with salt and pepper to taste.

Cut and slice off the top and bottom of each orange. Stand each orange upright on cutting board. Following the curve of the orange, slice off the peep and pith without removing too much of the flesh. Cut each section free from the membrane into a bowl.

Divide the lettuce on individual plates or spread on one large platter. Arrange the beet slices and orange segments. Dollop the farmer’s cheese and sprinkle the pecans on top. Whisk the vinaigrette and drizzle it over the salad.

 

Sweet and Spicy Pecans

1/2 cup pecan halves

1 tablespoon butter or margarine, melted

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon smoked paprika

 

Preheat oven to 325F. Toss all ingredients together in a small bowl until evenly coasted. Spread in a single layer on a lined baking sheet. Bake until lightly toasted, about 10 minutes.

 

 

Lemons, Deborah Missel 2013

The Dish: Lemon Curd

There are a lot of lemon curd recipes out there but my personal favorite comes from pastry chef Stella Parks and her whimsically delicious website BraveTart. It’s all natural, incredibly easy, and surprisingly light. I’ve used this recipe for several years and its never let me down. It’s intensely lemony and there’s no need for any cornstarch or butter.

Save the egg whites and use them to make an angel food cake and top it with the curd. You can also spread this curd on a scone or smooth it into a tart shell and top with meringue. Small jars with pretty homemade labels would make beautiful gifts for any occasion this spring.

For a quick and easy tart dough click here. I bruleed mine like in Total Eclipse of the Tart.

Lemon Tart, Deborah Missel 2014
Lemon Tart, Deborah Missel 2014

The curd will keep in the fridge for about two weeks or, as always, you can try your hand at canning. However, if you’re going to preserve jars I still recommend keeping it in the fridge as a precaution.

Really any citrus juice can be substituted for the lemon. Try making it with lime or pink grapefruit!

Lemon Curd

Makes about 2 cups

1 cup lemon juice
1 cup of egg yolks (from about 7-10 eggs)
1 cup sugar
pinch of kosher salt
1 1/2 Tablespoons lemon zest, optional

Bring the lemon juice to a simmer in a medium sauce pan.

Meanwhile, whisk together the yolks, sugar, and salt. When the lemon juice begins to bubble, being slowly whisking some into the yolk, about 2 ounces at a time. Once the yolks are lemony and warm, pour them into the pot and cook on medium low heat, stirring constantly with a spatula, until the curd has a thick, pudding-like consistency (about 185°).

Strain into the bowl of a stand mixer, discarding any bits that remain. Add the lemon zest and, with the paddle attachment, stir on low until the curd has cooled to room temperature (You can also use a whisk or hand mixer for this).

Pour into jars and refrigerate up to one week.

Click on the image below for a printable version of this recipe

Lemon Curd

preserved lemons

The Dish: Spicy Spaghettini with Preserved Lemon

Preserved lemons are an amazing addition to pasta dishes, roasted or grilled meats, vegetables, even cocktails! Their tangy and salty flavor adds a Mediterranean vibe to any dish.

Preserved lemons can be bought at specialty food stores or ordered online, but if you have a lemon tree in your backyard like I do, try your hand at making your own. They’re easy to do, make great gifts and keep for well over a year! Check out Epicurious.com for instructions on how to make your own. Add a bay leaf, some peppercorns, chili flakes, or even a cinnamon stick to impart a little extra flavor and some added beauty to the jar.

To get you started on your preserved lemon obsession, try this recipe for Spicy Spaghettini (a type of thin spaghetti). It’s quick and simple but doesn’t skimp on the flavor. The crabmeat is optional but is a nice addition for a more filling meal. This is also a great opportunity to use your homemade chili or lemon oil from December.

Spicy Spaghettini with Preserved Lemon

Ingredients

  • 1/2 lb. spaghettini (spaghetti or angel hair pasta can but substituted)
  • 1/2 cup chopped red onion
  • 3 cloves thinly sliced garlic
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 teaspoons thinly sliced fresno chili or homemade chili oil
  • 1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
  • 2 pieces preserved lemon, pulp discarded and finely chopped (1 tablespoon)
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped mint
  • 2 tablespoons butter
  • salt and pepper to taste

preparation

Cook spaghettini in a pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in garlic and chili. Continue cooking for 1 minute, then add preserved lemon and crabmeat. Reduce heat to low and cook, stirring frequently, until crabmeat is heated through.

Drain pasta, reserving 1/2 cup of cooking liquid. Add pasta to skillet along with remaining ingredients and toss to coat well. Add some of reserved cooking liquid for a looser sauce. Add more salt or pepper if desired.

 

oils edited small

The Dish: Infused Oils

Flavor infused oils make a great gift for the holidays or any time of year. They’re perfect for a house warming party when you don’t feel like giving yet another bottle of wine.

Use a plain olive oil, peanut oil or vegetable oil for making infusions. They’re flavorless, keep for a long time, and heat well so they won’t hinder or mask the flavors you’re trying to create. Extra virgin olive oil is best for salad dressings or for dipping and should be used within a few days.

For a great sight with tips on infusing oils check out this page on The Accidental Scientist, The Science of Cooking.

Here are three great basic recipes for homemade infused oils. Mix and match herbs and spices to create more interesting flavors. See below the recipes for custom designed gift labels.

 

Lemon Oil

Great for salad dressings and marinades. Works best poured into small decorative bottles with a stopper. Can be kept on the shelf out of sunlight for up to 2 months. For longer use keep in the refrigerator.

Makes about 2 cups or 4 portions of 1/2 cup

2 cups canola oil or olive oil

the peel of 2 medium sized lemons

Peel lemon being careful not to include any pith. A vegetable peeler works well. In a medium heavy sauce pan over low heat combine oil and lemon peel. Cook uncovered until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temp. Remove lemon peel and pour into containers.

Can be kept cool for up to 2 months. Bring to room temp before using.

lemon sheet.ai

 Chili Oil

A great gift for anyone obsessed with Sriracha! Chili oil works best gifted in a small jar so it can be stirred before using. Best kept in the refrigerator and will last for several months.

Makes about 4 portions of 1/4 cup

1 cup peanut oil

1-4 Tbs. chili flakes depending on how spicy you want to go

Heat oil with red-pepper flakes in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until red-pepper flakes begin to sizzle, 30 seconds to 1 minute. Pour into a heatproof bowl and cool to room temperature. Stir before using.

Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.

 chili sheet.ai

Rosemary Oil

Wonderful for drizzling over a dish as a finishing touch. Basil, chive or thyme also make for great infusions. Looks best when gifted in small bottles with a stopper. If you’re planning on keeping a spring in the bottle it is best to keep refrigerated for up to 2 months.

Makes about 2 cups or 4 1/2 cup portions

2 cups vegetable oil

2-3 Tbs. chopped fresh rosemary

Pour rosemary and half the oil into a heavy bottomed sauce pan. Heat on medium until herbs just start to sizzle, about 5 minutes. Do not boil the oil. Remove from heat and let cool to room temp. Taste the oil to make sure it hasn’t burned and the flavor is to your liking. Add the remaining oil and strain into jars or bottles.

Store in the refrigerator for up to 2 months. Bring to room temp before using.

rosemary sheet.ai

Print sheets on card stock or a heavier weight paper for best results. Cut out around edge and punch hole. Tie labels to bottles and jars with a festive ribbon and write your holiday greeting on the back.

Eggnog

The Dish: Kentucky Eggnog Spike

Georgia has the best peaches and everyone loves California wine but Kentucky knows its bourbon. Celebrate the holidays with a taste of the South by making this eggnog spike. One glass will be sure to have you kissing under the mistletoe in no time!

This particular concoction is best made at least a week in advance and given time to marinate. So, if you want to be drinking it by Christmas Eve get going now!

Check below the recipe for complimentary gift labels, wrapping suggestions and a tutorial on removing labels from wine bottles.

Kentucky Eggnog Spike

Makes about 4 cups

Ingredients

  • 2 cups bourbon
  • 1 cup dark rum
  • 1 cup brandy
  • 1 vanilla bean, halved lengthwise
  • 1 whole nutmeg
  • 2 large cinnamon sticks
  • 7 whole cloves

Preparation

Pour bourbon, rum and brandy into 1-quart bottle. Scrape seeds from vanilla bean into bourbon mixture; add pod to bottle.

Using mortar and pestle or bottom of heavy small skillet, crack whole nutmeg into 4 or 5 pieces. Add nutmeg pieces, cinnamon sticks and cloves to mixture. Cork bottle tightly. Let stand in cool, dark place for 1 week. (Can be prepared 3 months ahead.)

To make the eggnog

Ingredients

Makes about 6 servings

  • 6 large egg yolks
  • 3/4 cups sugar
  • 1 Tbs. vanilla extract
  • 1 quarts half and half
  • 1 cup light cream
  • 1+ cup spike
  • 1 cup milk or more as needed
  • freshly grated nutmeg

Preparation

In a heavy saucepan with an electric mixer beat together half-and-half, cream, sugar, and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened, about 7 to 10 minutes.

Remove pan from heat. Continue to beat mixture until slightly cooled. Stir in vanilla and nutmeg.
Transfer eggnog to a bowl and chill, covered, at least 8 hours or up to 2 days.

Add 1 cup of the spike to start and adjust to taste.

Just before serving, thin eggnog with milk to desired consistency. Garnish with cinnamon or nutmeg.

 

Preparations and Gifting Suggestions

For a quick and easy way to remove labels from wine bottles, check out this tutorial at DIY Idea Time.

Once labels are removed, thoroughly wash and dry your bottle. Using a funnel, pour the eggnog spike in to the bottle followed by the vanilla and spices. Seal firmly with a cork.

Using a thin layer of glue, attach the eggnog spike label to the bottle.

To make your bottle extra special, drip red or green sealing wax around the cork to ensure no leakage and make opening it part of the fun. Finish it off by tying a Christmas ribbon with a big bow around the neck. A fresh piece of nutmeg and a grater would also be great attached to the ribbon.

Use these special touches to let your friends and family know how much you care about their buzz this Christmas.

Click on the image below for complimentary labels or try your hand at designing your own!

Eggnog Label Sheet

4-sm

The Dish: Biscotti

With Christmas right around the corner and Black Friday just past, it’s time to start seriously thinking about what to give your friends and family this year. Edible gifts are great any time of year. They’re a creative gift from the heart that shows your loved ones how much you care.

In the past, we’ve offered a lot of great recipes that would make perfect Christmas or hostess gifts. Find a nice mug and fill it with gourmet hot chocolate and some homemade marshmallows to warm them up on a cold winter night. A beautiful basket filled with artisan breads and cheeses pairs perfectly with a jar of honey butter. Take a look through past pieces from The Dish and get inspired this holiday season!

Didn’t see anything you like? Don’t despair, I’ve got the perfect edible gift for you to make this year!

Do you have a particular recipe that friends ask you for time and time again? I do! For years now friends and family have asked me to bring my biscotti to gatherings or make for them to give as gifts. Cookies are a classic Christmas favorite that get a new twist with my Cherry Pistachio Biscotti.

Keep reading after the recipe for wrapping suggestions and custom gift tags.

Cherry Pistachio Biscotti

Makes about 3 dozen

3 ½ C flour

2 tsp baking powder

¼ tsp salt

1 ¾ C sugar

3 eggs

½ C vegetable/canola oil

2 tsp vanilla

1/2 C dried cherries loosely chopped

1/2 C pistachios loosely chopped

+ 1 egg for glaze and 2 Tbsp sugar to sprinkle on top

 

Preheat oven to 350. Line 2 sheet pans with parchment paper.

Mix dry ingredients together. Set aside.

Whisk sugar and eggs together until light and fluffy. Add oil, vanilla and whisk until blended. Slowly fold in dry ingredients. Before fully mixed, add fruit and nuts. Fold batter together until well combined but not over mixed.

Spoon half the batter onto one sheet and the other half on another. Wet hands with water or spray hands with PAM to prevent sticking. Form into logs about 2 ½ inches by about 10 inches. Make sure its even width. Brush with egg wash and sprinkle with sugar. (Can also make smaller cookies by making 4 logs instead of 2)

Bake at 350 for 25-30 minutes until firm and lightly golden. Remove from oven and let cool for about 20 minutes. Turn off oven. Slice logs into about ½ inch pieces. Each log should yield about 18 slices depending on the mix-ins (or about 10 if in 4 logs). Arrange cookies upright on sheets and return to turned off oven. Let sit in cooling oven for about 1 hour until cookies are golden and have firmed up. Remove and let cool on a rack.

Let cool completely. Cookies continue to dry out after baking. Store in airtight container for 2 weeks or freeze forever.

Substitute any fruit or nut you like or even add chocolate chips.

 

Wrapping Suggestions

Wrap cookies in cellophane bags, tie with decorative ribbon and attach label.

For best results, print labels on card stock or a heavier weight paper. Cut out around edges and punch hole. Write your holiday greeting on the back. Your friends will love getting such a personal, creative gift!

Click on the image below and print for custom designed gift tags.

Biscotti Labels sheet

Biscotti, photograph by Susie Poole Anderson