Meatless Quinoa and Feta Burgers - Eat Clean with Shira Bocar
Shira Bocar’s Eat Clean Quinoa Feta Burger is made with rich in fiber Kidney beans and nutritious quinoa. Shredded carrot and parsley add additional layers of flavor to this filling vegetarian meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Capital Camps Baking Club (CCBC) - Passover Edition!
Easy Steps Lead To Delicious Strawberry Rhubarb Cobbler
Claudia Fleming, owner of the North Fork Table and Inn in Southold, Long Island, shows how to make strawberry rhubarb cobbler.
VANILLA BEAN CHEESECAKE TART WITH ROASTED RHUBARB - RECIPE
Today we made this simple but elegant Vanilla Cheesecake Tart with Roasted Rhubarb! A simple graham cracker crust, upgraded with browned butter. The creamy cheesecake filling is flavored with fresh vanilla bean. What makes this recipe for me is the soft, silky, just-sweet-enough roasted rhubarb. It adds flavor and color to this light, perfect for spring cheesecake tart!
Let me know in the comments below what other videos you would like to see.
Recipe below!
Yield: one 10 tart
For the tart crust:
10 graham crackers, finely crushed
6 tablespoons (3/4 stick) butter, browned
1 tablespoon sugar
1/2 teaspoon fine sea salt
For the cheesecake filling:
8 oz. cream cheese, room temperature
8 oz. sour cream, room temperature
1/2 cup white sugar
2 eggs, room temperature
juice of 1/2 a lemon
zest of one lemon
seeds of 1 vanilla bean
pinch of salt
For the roasted rhubarb:
12 oz. (340 grams) fresh rhubarb, leaves and stems removed
1/3 cup sugar
split vanilla bean (from the cheesecake filling)
juice of 1/2 a lemon
Directions:
Make crust: put oven rack in middle position and preheat oven to 350°F. Lightly butter a 10 inch tart pan with a removable bottom. Stir together all crust ingredients in a bowl and press evenly on bottom and up side of tart pan.
Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 30 minutes.
With an electric mixer whip the cream cheese and sour cream together until light and fluffy.
Whip in the sugar followed by the eggs, lemon zest, lemon juice, vanilla bean seeds and salt. Beat on medium-high speed until light, fluffy, and smooth.
Pour the filling into the cooled tart crust and bake until puffed and set, but still slightly wiggly in the center, 20-25 minutes.
Let the tart cool to room temperature then refrigerate for at least 2 hours and up to overnight before serving.
Roast the rhubarb: slice the rhubarb into 2-3 inch lengths. Toss it in a baking dish with the sugar, lemon juice and vanilla bean.
Roast until soft and juicy, about 20-25 minutes. Let cool before arranging on top of the chilled cheesecake tart.
Serve.
Enjoy!
Cooking Segment: Breads Bakery Latkes
Meghan Crocker, of Breads Bakery, shared a recipe for latkes just in time for Chanukah.
Pesach Seared Duck with Rosemary & Garlic Potatoes
With limited resources available for use on Pesach, Yom Tov meals can become an endless series of chicken and potatoes variations.
This new recipe from Esty Wolbe, founder of Cooking With Tantrums and the host of Easy Does It on Kosher.com, presents a delightful change of pace for a Pesach meal: Seared Duck Breast with Rosemary and Garlic Potatoes.
Despite its sophisticated sound and elegant appearance, this recipe is remarkably simple to create. The duck is lightly seared in a cast iron pan with salt and pepper; the potatoes are boiled then lightly fried with garlic and rosemary; and the combo is delicately plated to present a Yom Tov dish that is sure to stun your guests.
You will need:
1 large duck breast
Salt and pepper to taste
1 lb baby potatoes, boiled in salted water, drained and set aside
2 sprigs fresh rosemary
2 cloves fresh garlic, smashed
Directions:
With a very sharp knife, score the skin in a cross hatch pattern. Aim for consistent shallow cuts that slice through the skin but not the fat beneath it.
Pat dry and season generously on all sides with salt and pepper and place skin side down in a cold, heavy pan. Turn the heat to medium. As the duck breast heats slowly, the fat will render out and the skin will crisp beautifully.
After 6-8 minutes, flip and cook the duck breast on the other side until desired doneness. I like to remove from the heat at 140°F for medium, but if you prefer it cooked through a bit more, allow to cook for several minutes more.
Remove to a dish and allow to rest while you prepare the potatoes.
Working with one potato at a time, gently press down with something sturdy and flat, such as the bottom of a dry measuring cup, until the potato flattens and the skin breaks.
Toss the rosemary and garlic cloves into the rendered duck fat.
Add the smashed potatoes, working in batches if necessary so as not to crowd the pan. Fry on each side until golden and crisp. Serve alongside sliced duck breast.
Disclaimer: Different communities have different customs when it comes to Pesach ingredients. This recipe is in no way a halachic endorsement of the ingredients used - please consult your local Rabbi or community custom.