#best food blogs

Lamb Burgers with Mint-Feta Pesto

2 Tbs. finely chopped shallot

2 Tbs. finely chopped fresh flat-leaf parsley

1 Tbs. finely chopped fresh mint

1 Tbs. Dijon mustard

2 tsp. dried rosemary, crushed

1 clove garlic, minced

1 ½ lb. (750 g.) ground lamb

½ lb. (250 g.) ground beef chuck

Kosher salt and freshly ground pepper

6 pita rounds

Mint-Feta Pesto (recipe follows)

Shredded lettuce for serving

http://blog.williams-sonoma.com/lamb-burgers-with-mint-feta-pesto/

Bruschetta with Three Toppings

2 cups (12 oz./375 g) chopped tomatoes and/or quartered cherry tomatoes

4 cloves garlic, finely minced

1 Tbs. chopped fresh basil

Kosher salt and freshly  ground pepper

Extra-virgin olive oil

3 Tbs. unsalted butter

1 lb. (500 g) cremini  mushrooms, sliced

1 shallot, finely chopped

1⁄4 cup (2 fl. oz./60 ml) red  wine vinegar

1 cup (8 fl. oz./250 ml)  low-sodium beef broth

4 fresh thyme sprigs

Grilled Balsamic Onions (see below), chopped

1 tsp. chopped fresh sage

12 slices country-style bread, such as sourdough batard

¼ cup (1 oz./30 g) grated Parmesan cheese

1 lb. (500 g) fresh mozzarella cheese, cut into thin slices

 http://blog.williams-sonoma.com/bruschetta-with-three-toppings-3/

“Death by Snickers” Bars

• 3 cups packed light brown sugar
• 2 cups (4 sticks) butter, room temperature
• 3 eggs
• 3 tsp vanilla
• 4 cups all purpose flour
• 1 cup uncooked, old-fashioned oats
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp kosher salt
• 8 (2.07 oz) Snickers bars (full sized), coarsely chopped
• 1 (14 oz can dulce de leche 

http://cookiesandcups.com/death-by-snickers-bars/ 

Cottage Pie

1 very large parsley root or 4 medium, or 3 large yukon gold potatoes, peeled and cut into uniform 1/2″ chunks
8 tablespoons butter, divided
1 ½ pounds ground beef
1 ½ red onions, diced
4 – 5 carrots, peeled and cut into half moons
5 stalks celery, sliced
2 teaspoons sea salt, divided
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard seed
4 bay leaves
fresh ground black pepper to taste
6 large leaves kale, cut into thin ribbons

http://www.brooklynsupper.net/2013/01/looking-back-moving-on-cottage-pie/#.U5S5yssU_IU

Sour Cherry & Lime Pie

for the filling
2 quarts of fresh sour cherries, rinsed and pitted
¼ cup sugar
3 heaping tablespoons of pulverized instant tapioca (I make mine in the coffee grinder)
zest of 3 limes
¼ teaspoon fresh grated cinnamon

for the crust
2 ½ cups unbleached all-purpose flour (I used a locally milled flour and it was…rustic–go for the regular stuff if you’re new to DIY dough.)
1 teaspoon salt
2 tablespoons sugar
16 tablespoons cold unsalted butter, rough chopped
8-10 tablespoons ice water, or more if needed
egg white (optional)
2 teaspoons sugar (optional)

http://www.brooklynsupper.net/2012/06/now-in-season-sour-cherries-a-sour-cherry-and-lime-pie-and-four-years-of-brooklyn-supper/#.U5S428sU_IU

Winter Vegetable Tartlets

Ingredients (serves 4):
4-5 Jerusalem artichokes, peeled and sliced into rondelles 
1 fennel, sliced
1 onion, sliced
1 garlic clove, sliced finely
450 g/ 1 pound cèpes/porcini mushrooms (I used the cèpes I picked and froze this fall. You can use any of favourite mushrooms/dried mushrooms)
1 glass of red wine
A handful of chopped fresh parsley
1 roll puff pastry (230 g/ ½ pound) or you can make your home-made version here
Olive oil (for frying)
30 g/ 2 tbsp unsalted butter
2 slices of country bread (discard the crust, place the bread in a food processor to get breadcrumbs)
Parmesan shavings
Coarse salt and black pepper

http://mimithorisson.com/2013/01/16/winter-vegetable-tartlets/

Icelandic Fish Soup

3-4 tbsp butter
2 small onion – finely sliced
½ leek – finely sliced
3 tomatoes – chopped into very small pieces
2 small stalks celery, finely sliced
1.5 liters chicken or vegetable stock/ 6 cups
200 ml cream/ 4/5 cups (you can add less if you wish, or none)
100 ml/ ½ cup sherry or port or Noilly Prat
3 tbsp tomato concentrate
½ tsp saffron powder (optional)
3-4 tbsp wine vinegar
160 ml/ ¾ cup dry white wine
400 g/ 4 cups small shrimps (without shells)
500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed
Salt and pepper to taste

http://mimithorisson.com/2012/06/20/icelandic-fish-soup/

Baked Eggs w. Spinach & Brioche

2 tablespoons olive oil

• 1 clove garlic, minced
• 2 bunches spinach (about 1 ½ pound) washed
• Sea Salt and fresh ground pepper
• 2 tablespoons unsalted butter, + more for baking dish
• 8 slices brioche, cut ½ inch thick
• 12 large eggs
• ¼ cup creme fraiche (recipe below)
• 1 cup grated Parmigiono-Reggiano

http://pixelsandcrumbs.com/blog/2013/3/15/baked-eggs-with-spinach-brioche

Pear & Fennel Salad w. Colatura & Pine Nuts

1/8 cup Pine Nuts (toasted)

• 1 pear, ripe but on the firm side
• 1 Fennel bulb, shredded, about 2 cups
• 2 scallions, sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon Red pepper flakes
• 1 teaspoon Colatura
• 1/8 cup Olive oil
• 2 tablespoons white balsamic vinegar
• 1 lemon, juiced
• Salt and pepper to taste

http://pixelsandcrumbs.com/blog/2014/1/17/pear-fennel-salad-with-colatura-pine-nuts

Fresh Stuffed Tomatoes

• 3 ripe medium California Tomatoes
• 4 hard boiled eggs
• 1 ripe avocado
• 1 cup baby spinach leaves, chopped
• 4 slices pastured bacon, cut crosswise into ¼" pieces
• 6 asparagus tips, very lightly steamed and cooled
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp freshly cracked black pepper
• ¼ tsp garlic powder
• ¼ tsp smoked paprika

http://thehealthyfoodie.com/fresh-stuffed-tomatoes-or-the-day-california-tomato-farmers-saved-the-day/