Najwa Kronfel

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on October 31, 2010

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Panela Poached Figs

Yes, another fig recipe. I have to. I have so many of them, I'm turning purple. My favorite part about having so many figs (besides eating them) is that I get to can them and enjoy them in the middle of winter, when I crave them. Canning is so much fun, it's like trapping a season in a jar. While tomatoes don't taste like tomatoes in Winter, you have the real deal sitting on your pantry. I always can figs two ways; I make jam which is great because I can use it in so many ways, not just with bread in the morning. Also, I slowly poach figs in panela and cinnamon for two hours until tender but still keeping them whole. Poached figs in panela is such a great dessert option. Slightly warm them and they pair fantastically with ice cream. Also works great with cakes, tarts, panna cotta, the list is endless. Yes, it takes two hours to cook but there isn't much to do while they are poaching, just check them once in a while to make sure they have enough liquid. Also, lets talk...

Celery Root And Cauliflower Purée

Happy New year! I hope all of you had an amazing holiday season. I want to start this year sharing a recipe we’ve been enjoying while I was on a long break from blogging. Yes, I’m back. No, you’re not getting rid of me that easy! I want to start with an amazing recipe for celery root and cauliflower puree that will make you NOT miss mashed potatoes, (sorry potatoes, I’m done with you while I lose a few holiday pounds). This healthier alternative to mashed potatoes is creamy, satisfying and seriously delicious. Just the perfect thing to accompany hearty stews, fish or chicken without the guilt of carbs overload. Ingredients: 1 small head of cauliflower, cored and separated into florets 1 pound celery root, peeled and cut into 1-inch cubes 4 tablespoons unsalted butter 2 tablespoons plain Greek yogurt Salt and pepper to taste In a large pot of boiling salted water, cook the cauliflower florets and celery root until tender. Drain well. While still very hot, transfer ...

Salsa Verde And Lima Bean Salad

As warmer weather approaches, I’m preparing my favorite recipes for when I can finally do some outdoor grilling. But, what’s up with Winter? It’s refusing to leave the East Coast and I swear I can not take one more day of snow. As I wait impatiently for better days, I decided to get us a smoker, yes! I’m excited about that, I think I’ll be smoking everything. Besides that, I also got a molcajete (mortar and pestle) which I love and already put to good use with this beautiful salsa verde that will brighten up your grilling. I love this salsa because it goes well with just about anything you are grilling and it’s a bit spicy which adds a nice kick to it. Truly a good recipe to have on hand. On the other corner I have, a beautiful herbed lima bean salad. I love, love, love this dish because it also goes really well with grilled goods. It’s as simple as cooking the beans, give it a good drizzle of olive oil, seasoned with salt, pepper and cumin, squeeze of lemon and lots of herbs. Thi...

Buffalo Chicken Wings & Blue Cheese Sauce

Follow this recipe and discover just how simple it is to make this crowd-pleasing appetizer right at home. There is something very comforting about Buffalo chicken wings. It is the perfect casual food to enjoy with friends and family. The baked version of the classic and equally delicious deep-fried wings recipe, will leave you wanting more. Enjoy these crispy and juicy wings with the classic blue cheese sauce. Not only will the sauce add a ton of flavor but it also will help you cool down the spiciness in the chicken wings. Of course a trusty, cold beer can do that too ;). PS: The “hand model” in these pictures is my husband Tom who, by the way wasn’t really helping me, he was legitimately stealing all of my wings. Ingredients: Classic Buffalo Chicken Wings Makes 24 wings 3 pounds of chicken wings (separated into 2 pieces) or a mix of separated wings and drumsticks 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon paprika ¼ teaspoon cayenne pepper ...

Panela Poached Figs

Yes, another fig recipe. I have to. I have so many of them, I'm turning purple. My favorite part about having so many figs (besides eating them) is that I get to can them and enjoy them in the middle of winter, when I crave them. Canning is so much fun, it's like trapping a season in a jar. While tomatoes don't taste like tomatoes in Winter, you have the real deal sitting on your pantry. I always can figs two ways; I make jam which is great because I can use it in so many ways, not just with bread in the morning. Also, I slowly poach figs in panela and cinnamon for two hours until tender but still keeping them whole. Poached figs in panela is such a great dessert option. Slightly warm them and they pair fantastically with ice cream. Also works great with cakes, tarts, panna cotta, the list is endless. Yes, it takes two hours to cook but there isn't much to do while they are poaching, just check them once in a while to make sure they have enough liquid. Also, lets talk...

Salsa Verde And Lima Bean Salad

As warmer weather approaches, I’m preparing my favorite recipes for when I can finally do some outdoor grilling. But, what’s up with Winter? It’s refusing to leave the East Coast and I swear I can not take one more day of snow. As I wait impatiently for better days, I decided to get us a smoker, yes! I’m excited about that, I think I’ll be smoking everything. Besides that, I also got a molcajete (mortar and pestle) which I love and already put to good use with this beautiful salsa verde that will brighten up your grilling. I love this salsa because it goes well with just about anything you are grilling and it’s a bit spicy which adds a nice kick to it. Truly a good recipe to have on hand. On the other corner I have, a beautiful herbed lima bean salad. I love, love, love this dish because it also goes really well with grilled goods. It’s as simple as cooking the beans, give it a good drizzle of olive oil, seasoned with salt, pepper and cumin, squeeze of lemon and lots of herbs. Thi...

Buffalo Chicken Wings & Blue Cheese Sauce

Follow this recipe and discover just how simple it is to make this crowd-pleasing appetizer right at home. There is something very comforting about Buffalo chicken wings. It is the perfect casual food to enjoy with friends and family. The baked version of the classic and equally delicious deep-fried wings recipe, will leave you wanting more. Enjoy these crispy and juicy wings with the classic blue cheese sauce. Not only will the sauce add a ton of flavor but it also will help you cool down the spiciness in the chicken wings. Of course a trusty, cold beer can do that too ;). PS: The “hand model” in these pictures is my husband Tom who, by the way wasn’t really helping me, he was legitimately stealing all of my wings. Ingredients: Classic Buffalo Chicken Wings Makes 24 wings 3 pounds of chicken wings (separated into 2 pieces) or a mix of separated wings and drumsticks 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon paprika ¼ teaspoon cayenne pepper ...

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