Greenwich Free Press (https://greenwichfreepress.com/category/uncategorized/page/52/)
By Victoria Hart Glavin of Tiny New York Kitchen
Teatime, breakfast or anytime! Crumpets are easy to make. All you need is a heavy skillet and round cookie cutters. INGREDIENTS
4 Cups Bread Flour
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
2 Teaspoons Active Dry Yeast
2 1/2 Cups Lukewarm Milk (130 Degrees)
2/3 Cup Lukewarm Water (130 Degrees)
Vegetable Oil For Cooking
In a large-size bowl sift flour. Stir in kosher salt, sugar and yeast. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
Celebrate Saint Patrick’s Day by making a traditional Corned Beef & Cabbage Dinner, also known as New England Boiled Dinner, or make this delicious hearty dinner anytime of the year. Be sure to cook extra potatoes, so you’ll have enough left over for making corned beef hash. INGREDIENTS
1 Corned Beef Brisket (5 to 6 Pounds)
1 Dried Hot Red Pepper (Optional)
2 Whole Garlic Cloves (Unpeeled)
18 Small White Onions (Peeled)
At Least 10 Medium-Sized Potatoes (Peeled & Cut In Half)
12 to 19 Carrots Depending on Size (Trimmed & Peeled)
6 Medium Parsnips (Trimmed & Peeled)
1 Large Green Cabbage Cut In 6 Wedges (About 2 Pounds)
In a large-size pot place corned beef with enough cold water to cover it by about 1 inch. Include the pickling spices that come with it and the hot red pepper. Add the garlic and bring to a boil. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
I had some leftover cashews and thought they would make a nice fried chicken crust. These chicken breasts turned out absolutely delicious. INGREDIENTS
1/2 Cup Unbleached Flour
1 Cup Finely Chopped Cashews
1/2 Cup Panko Breadcrumbs
2 Beaten Eggs
2 Tablespoons Milk
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Large Chicken Breasts
Olive Oil For Frying
In a plastic bag combine flour, kosher salt and pepper. Add chicken breasts, shaking to coat. In a medium-size bowl combine beaten eggs and milk. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
It’s important to get that chewy oatmeal cookie texture and this oatmeal cookie delivers. The dried blueberries are an outstanding compliment, which is what makes them Perfect Blueberry Oatmeal Cookies! INGREDIENTS
1 Cup Softened Unsalted Butter
1 Cup Light Brown Sugar
3/4 Cup Sugar
2 Room Temperature Eggs
1 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Freshly Ground Nutmeg
3 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dried Blueberries
Preheat your oven to 350 degrees. In a large-size bowl cream the butter with an electric mixer until creamy. Add brown sugar and sugar. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
With herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to an afternoon snack. Trust me, it won’t last long at all. INGREDIENTS
1 Package Active Dry Yeast (1/4 Ounce)
1 Cup Warm Water (110 to 115 Degrees)
2 Tablespoons Olive Oil (Divided)
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Sugar
1 Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1/2 Teaspoon Crushed Dried Basil
1/8 Freshly Ground Pepper
2 to 2 1/2 Cups Unbleached Flour
2 Thinly Sliced Tomatoes
1/4 Cup Shredded Mozzarella Cheese
1 Tablespoon Grated Parmesan Cheese
In a large-size bowl, dissolve yeast in warm water. Add 1 tablespoon olive oil, kosher salt, sugar, garlic powder, oregano, thyme, rosemary, basil, pepper, and 1 1/2 cups flour. Beat until smooth. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
Here is a good meatless dinner. Make sure to scrub potatoes well and rub with a bit of olive oil before baking. These potatoes go nicely with a green salad. INGREDIENTS
4 Medium Baking Potatoes (6 to 8 Ounces Each)
Olive Oil
1/2 Cup Plain Yogurt
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Milk
3/4 Cup Finely Shredded Cheddar Cheese
3 Tablespoons Chives
Preheat your oven to 425 degrees. Scrub potatoes thoroughly with a brush and then pat dry. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
For this stress-free kale salad mix the dressing a day ahead, then assemble the salad literally in minutes. INGREDIENTS
8 Ounces Stemmed & Chopped Kale
8 Tablespoons Olive Oil
4 Tablespoons Sherry Vinegar
Juice of 1 Lemon
2 Teaspoons Honey
1 Teaspoon Dijon Mustard
1 Cup Toasted Pumpkin Seeds
1/2 Cup Dried Cherries
1 Diced Apple
6 Ounces Grated Cheddar Cheese
In a large-size serving bowl, massage kale with 2 Tablespoon olive oil. In another bowl, whisk together remaining olive oil, vinegar, lemon juice, honey, and mustard. Pour over kale; toss with toasted pumpkin seeds, cherries, diced apple and cheese. Serve immediately. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
Garlic Knots are a type of garlic bread found in pizzerias around New York City, but you can make them at home. They are great to serve with dinner or as an afternoon snack. INGREDIENTS
Dough:
1 3/4 Cup Warm Water (115 Degrees)
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Sugar
1 1/2 Teaspoons Active Dry Yeast
5 1/2 Cups Unbleached Flour
Garlic Coating:
1/8 Cup Olive Oil
3 Teaspoons Unsalted Butter
5 Crushed Garlic Cloves
1/4 Cup Finely Chopped Fresh Italian Parsley
Extras:
Kosher Salt to Taste
Extra Olive Oil & Flour For Making Garlic Knots
In a large-size bowl combine 1/4 cup olive oil, kosher salt, sugar, and yeast. Mix to dissolve yeast. Add flour and mix to combine flour. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
In keeping with the Mardi Gras theme here is a super easy Red Beans & Rice recipe. You can either use canned beans or dried beans (soaked and cooked). INGREDIENTS
1 Tablespoon Olive Oil
2 Minced Garlic Cloves
1 Diced Red Onion
1 Diced Celery Stalk
1 Diced Green or Red Bell Pepper
1 Pound Cooked Red Kidney Beans (2 Cans)
1 Teaspoon Onion Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoon Hot Sauce
2 1/2 Cups Chicken Stock
1 Cup White Rice
2 Tablespoons Unsalted Butter
In a large-size saucepan heat olive oil over a medium-high heat. Add garlic, onions, celery, and bell pepper and sauté for 5 minutes until tender. Add kidney beans, onion powder, kosher salt, pepper, and hot sauce. Continue Reading →
By Victoria Hart Glavin of Tiny New York Kitchen
I’m sure you’ve been hearing a lot about King Cake these days, but just what is King Cake anyway? King cakes are a holiday tradition around the world, including the celebration of the Twelfth Night and Carnival. Each community has its own recipe variations and symbolic interpretations. In the United States, a plastic baby is baked inside the cake, and the person who received the slice with the baby in it is said to have good luck and named Queen or King of the party and required to supply the next king cake or host the next party or both. The cake is topped with icing and three colored sugars that represent justice (purple), faith (green), and power (gold). Continue Reading →