Warm Oat Berries with Walnut and Gorgonzola

Posted on October 9, 2015 by admin
Warm Oat Berries with Walnut and Gorgonzola
Serves 4
Looking for a side dish this fall that's both hearty and healthy? Ancient Grains expert Maria Speck has shared this delicious recipe from her first cookbook, Ancient Grains for Modern Meals. She returns to The Cook's Warehouse on October 14 for a cooking class that features recipes from her new title Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well - see details and register here. Your registration includes a copy of Simply Ancient Grains ($27.50 value). Serve this inviting dish with grilled or pan-fried steak or tuna, or offer it with simple sauteed greens such as spinach or chard.
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Prep Time
20 min
Cook Time
1 hr 25 min
Total Time
1 hr 45 min
Prep Time
20 min
Cook Time
1 hr 25 min
Total Time
1 hr 45 min
Oats
  1. 11/4 cups water
  2. 1 cup whole oat berries (oat groats)
  3. 1/8 teaspoon fine sea salt
To Finish
  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 cup coarsely chopped walnuts
  3. 3 teaspoons chopped fresh thyme
  4. 1/2 cup coarsely chopped pitted green olives
  5. 1/4 teaspoon fine sea salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 2 teaspoons red wine vinegar
  8. 3/4 cup crumbled Gorgonzola or other mild blue cheese (3 ounces)
Instructions
  1. To prepare the oats, bring the water, oat berries, and salt to a boil in a small saucepan. Decrease the heat to maintain a simmer, cover, and cook until the oats are tender but still slightly chewy, 30 to 40 minutes. Remove from the heat, cover, and set aside to steam for 10 to 15 minutes if you have time. Drain any remaining liquid.
  2. To finish, heat the olive oil in a 10-inch skillet over medium heat until shimmering. Add the walnuts and 2 teaspoons of the thyme and toast, stirring frequently, until fragrant, about 3 minutes. Decrease the temperature if the walnuts darken too fast. Add the oats, olives, salt, and pepper. Cook, stirring, until heated through, about 2 minutes. Taste and adjust for salt and pepper (keeping in mind that olives can be salty). Sprinkle with the vinegar and remove from the heat. Briskly stir in 1/2 cup of the cheese until it just starts to melt. Top with the remaining 1/4 cup cheese, sprinkle with the remaining 1 teaspoon thyme, and serve right away.
Notes
  1. To get a head start: Make the oats, as in step 1, ahead (see page 23).
  2. to vary it: Use 21/2 cups cooked Kamut or soft wheat berries if you can’t find whole oat berries (for cooking instructions, see page 25).
  3. Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
  4. Photo credit: Sara Remington © 2011
Adapted from Ancient Grains for Modern Meals
Adapted from Ancient Grains for Modern Meals
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Chicken Milanese with Chimichurri

Posted on October 1, 2015 by admin
Chicken Milanese with Chimichurri
Serves 4
Milanesa is a style of breading and cooking meat that is sometimes called the unofficial dish of Argentina. Often made with steak, Milanesa can also be made with chicken by pounding breast meat, frying it in a skillet, and topping it with a spicy tomato or chimichurri sauce. This recipe is great for beginner fryers - it's quick enough to serve on a weekday night but impressive enough for weekend company.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Chimichurri
  1. 4 cloves garlic
  2. 1.5 cups fresh flat-leaf parsley
  3. ¼ cup red wine vinegar
  4. 1 tablespoon fresh oregano leaves
  5. ¼ teaspoon red pepper flakes
  6. 1 teaspoon smoked paprika
  7. ½ teaspoon salt
  8. ½ teaspoon freshly ground black pepper
  9. 2/3 cup pure olive oil
Milanese
  1. 2 boneless, skinless chicken breasts
  2. ½ teaspoon salt
  3. ¼ teaspoon freshly ground pepper
  4. 3 eggs
  5. 2 cloves minced garlic
  6. 2 tablespoons chopped fresh flat-leaf parsley
  7. 2 teaspoons water
  8. 1.5 cups unseasoned dry bread crumbs
  9. Pure olive oil, for frying
Chimichurri
  1. To make the sauce, pulse garlic in a food processor until minced
  2. Add the parsley, vinegar, oregano, red pepper flakes, paprika, salt and pepper
  3. Process until finely chopped
  4. With processor running, add olive oil until completely combined
  5. Transfer sauce to an air tight container and refrigerate until ready to use
Chicken
  1. Place each chicken breast and gently pound until evenly ¼ inch thick
  2. Cut each breast in half to make 4 cutlets. Sprinkle each with salt and pepper
  3. In a shallow disk, whisk together eggs, garlic, parsley and water
  4. Place bread crumbs in another shallow dish
  5. In a large skillet, heat pure olive oil over medium heat to 315 degrees
  6. Set a wire rack over rimmed baking sheet
  7. Dip the cutlets in egg mixture, then press them into bread crumbs to coat evenly on both sides
  8. Carefully place them in the hot oil. Fry for 4-5 minutes on each side
  9. Drain the chicken on the wire rack and repeat with remaining chicken
  10. Serve with the sauce.
Notes
  1. Reprinted with permission from Fried Chicken, by Rebecca Lang, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
  2. Photographs copyright © 2015 by John Lee
Adapted from Fried Chicken
Adapted from Fried Chicken
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Crisp Apples with Honeyed Greek Yogurt

Posted on September 25, 2015 by admin
Crisp Apples with Honeyed Greek Yogurt
It's fall, and that means apple season is just around the corner? Liven up your apple snack routine with a delicious and healthy dip from our founder, Mary Moore. Mary will be dmeonstrating this recipe along with others at Taste of Atlanta this weekend! Catch her demo in the Carnival Kid's Corner at 1:30 PM and then sign up for her fried chicken workshop at 3:00 PM in The Kitchen Workshop sponsored by The Cook's Warehouse.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4 apples (any type, according to your taste and what is available at market)
  2. Juice of 2 lemons
  3. Pinch of salt
  4. Honeyed Greek Yogurt
Honeyed Greek Yogurt
  1. 2 cups Greek Yogurt, Plain
  2. ¼ cup Honey
  3. 1 Orange zested
Instructions
  1. Slice the apples into medium wedges and avoiding the core, leaving the skin on, using a sharp paring knife or an apple slicer.
  2. Add the apple wedges, lemon juice and pinch of salt to a bowl and toss to coat. The lemon juice will brighten the flavor and keep the apples from turning brown, and the salt will intensify the flavor effect of the lemons.
  3. Arrange apples in a shingle pattern on a platter and serve with Hummus and Honeyed Greek Yogurt as an appetizer, or pack single portions of apples, hummus and yogurt as a side dish with lunch or a snack at school.
Honeyed Greek Yogurt
  1. Mix yogurt, honey and orange zest until well blended.
Notes
  1. Garnish with fresh mint if desired.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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