My Food Blog

French Toast


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French Toast
Molly Wizenberg ‘s “A Homemade Life” is the inspiration for this French toast. The canola oil crisps the bread and makes it slightly puffy while the inside melts into a custard like constantly. French Toast on Happensatthebean.com #happensatthebean
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Whisk first six ingredients in a wide bowl.
  2. Place a large cast iron skillet over low-medium heat. Add enough oil to cover the bottom of the pan.
  3. Add a few slices of the bread to the egg mixture. Allowing bread to rest a minute or so on each side. When oil is hot, add the slices to the skillet. The bread should sizzle a bit and the oil should bubble around the edges.
  4. Cook until golden brown about 2 minutes on each side.
  5. Remove bread from skillet, rest on a paper towel lined plate for 30 seconds.
  6. Serve

Beef Ribs


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Beef Ribs
Beef ribs are a personal favorite. These ribs are decadent but extremely easy to cook. Beef ribs on Happensatthebean.com #happensatthebean
Prep Time 25 Minutes
Cook Time 8-9 Hours
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 8-9 Hours
Servings
People
Ingredients
Instructions
  1. Heat smoker to 275-285 degrees F.
  2. Add mustard or hot sauce with a light coating.
  3. Apply the salt and pepper.
  4. Cook ribs, meat side up 4 hours. Wrap in two layers of brown butcher paper.
  5. Cook ribs for another 4 hours.
  6. When the ribs feel nice and soft (203Fbetween bones.
  7. Let rest at least 30 minutes or wrap in butcher paper in towels and rest in a cooler for up to 4 hours.

Bergdorf Goodman Yellowfin Tuna salad

Processed with VSCO with au5 preset


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Bergdorf Goodman Yellowfin tuna salad
This tuna salad is luxurious. Its the type dish one might order at Bergdorf Goodman with a glass of prosecco for lunch during a shopping break. yellowfin tuna on happensatthebean.com #happensatthebean
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Instructions
tuna
  1. Cut tuna into 2-inch chunks. Season with salt and pepper. Place in a saucepan add the garlic and olive oil.
  2. bring to a gentle simmer under a low flame. Cook for 10 minutes, don't let oil boil.
  3. Remove pan from heat. add lemon zest and bay leaves. allow tuna to cool to room temperature.
  4. transfer to a bowl, cover and refrigerate over night. Bring to room temperature prior to serving.
salad
  1. In a medium bowl combine, tuna, mayo, chopped onion, capers, lemon juice and capers. Season with salt and pepper. Combine gently, flaking some of the tuna chucks.
  2. If possible add a little mayonnaise at a time. Just enough to bind things together.

Shrimp scampi

Processed with VSCO with ke1 preset


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Shrimp scampi
Shrimp sauteed in a lemon garlic butter and white wine sauce finished with linguine. Add fresh corn when in season, for a nice twist. Shrimp scampi on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Instructions
  1. In a skillet large enough to hold pasta, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add wine/broth , salt, red pepper flakes and ground pepper and bring to a simmer. Let wine reduce by half, a minute or two minutes.
  2. Add shrimp and corn(if using)sauté until shrimp is pink, 2 -3 minutes. Stir in the parsley lemon zest and lemon juice.
  3. Add about 1/2 cup of reserved pasta water. Over medium heat add cooked pasta and breadcrumbs, stir to combine and serve.

Sausage & Peppers

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Sausage & Peppers
Roast the sausage, peppers and mushrooms in the oven and you’ll never go back to making them on the stove. This sheet-pan(easy clean up)dinner is ready in an hour. Sausage and peppers on Happensatthebean.com #happensatthebean
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat over to 400F degrees.
  2. In a roasting pan combine, peppers, onions, garlic and mushrooms. Add salt, pepper and red pepper add oil and mix to combine.
  3. Using a fork or toothpick, prick hole all over the sausage. Place sausage on top of vegetables.
  4. Roast for about an hour, turning occasionally until we’ll browned.
  5. Serve.

Lemon ginger pie


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Lemon ginger icebox pie
This lemon ginger chilled dessert is inspired by the "Chicago Tribune." Its quick and easy to make but requires time to chill in the refrigerator. Lemon and ginger pie on happensatthebean.com #happensatthebean
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Instructions
  1. For the crust, heat oven to 350 degrees. Combine 1 1/4 cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1/4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes.
  2. For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes. Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight.
  3. To serve, Add the powdered sugar. Remove the plastic wrap from the top of the pie. Top the refrigerated pie with whipped cream if desired.

Baked rigatoni with mushrooms, peppers and sausage


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Baked rigatoni with mushrooms, peppers and sausage
This baked rigatoni was adapted from Martha Rose Shulman. The tomato sauce has a nice spice with hot red pepper flakes, the diced yellow bell pepper gives it a nice lightness, its easy and straightforward. Baked rigatoni on happensatthebean.com #happensatthebean
Cook Time 75 minutes
Servings
people
Ingredients
Cook Time 75 minutes
Servings
people
Ingredients
Instructions
  1. Pulse tomatoes with a food processor to a coarse purée. Put a large pot of salter water on to boil.
  2. In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
  3. Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes.
  4. Heat medium saute pan over med-high heat and saute mushrooms for 4-5 minutes until browned. Remove from pan and set aside. In same pan over med-high heat saute sausage until it begins to brown.
  5. Add mushroom, sausage, black pepper and basil, stir together, taste and adjust seasoning.
  6. Heat oven to 350 degrees. Oil a 3- to 4-quart baking dish with olive oil.
  7. When water in pot comes to a boil, add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
  8. If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
  9. Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

Roberta’s pizza dough

Clam pizza


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Roberta’s pizza dough
Homemade pizza can be a nightmare. Once you get the dough right, it’s idiot-proof. Try using a scale to measure the indigents, you’ll never be disappointed again. Roberta’s pizza dough on Happensatthebean.com
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Combine salt and flours in a medium bowl. Combine yeast, olive oil and warm water in a Bowl. Add water mixture to flour/salt and knead by hand or using a kitchen aid(dough hook). Let rest for 15 minutes, then knead for 3 minutes.
  2. Divide and not two equal sized ball. Place on a floured surface, cover with dampened cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  3. To make pizza, place each dough ball on a floured surface and use your fingers to stretch and form the shape. Top and bake.
  4. I crank my BGE up to 700F degrees and cook for 5 minutes or so.

Lemon pound cake


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Lemon pound cake
This scrumptious Lemon Pound Cake is moist with a golden crunchy exterior finished with a tangy lemon glaze. Lemon pound cake on Happensatthebean.com #happensatthebean
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Instructions
  1. Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
Lemon glaze
  1. When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.

Dutch Baby


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Dutch Baby
How about a large fluffy pancake that’s fun to make. It works for breakfast or dessert. The best part, it takes five minutes to come together with the use of a blender. Dutch baby on Happensatthebean.com
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth 30-45 seconds.
  3. Place butter in a heavy 10-inch skillet gently melt butter. Using a pastry brush paint sides on skillet with butter. Add the batter to the pan, place pan in the oven and bake for 20 minutes, until the pancake is puffed and golden.
  4. Remove pancake from oven, and serve at once topped with syrup, fruit, confectioners' sugar or lemon.