Allison Fishman recipes
Posted April 27, 2011 6:13 a.m. EDT
Breakfast Bread Pudding with Peaches and Blueberries
Prep Time: 30 minutes
Total Time: 2 hours
Makes 8 servings
Serving size: 41/2 by 3-inch piece
1 8-ounce loaf stale Italian bread, cubed, (about 8 cups; see tip below)
1 1-pound bag frozen sliced peaches, defrosted, or 3 fresh peaches, cut into wedges
1 pint fresh blueberries, or 2 cups frozen blueberries, defrosted and drained of liquid
1/4 teaspoon ground cinnamon
6 large eggs
2 cups whole milk
1 cup half-and-half
3/4 cup sugar
1 teaspoon vanilla extract
Large pinch of kosher salt
1. Coat a 9x13-inch baking dish with cooking spray, and put the bread cubes in the dish. Add the peaches and blueberries to the bread cubes, sprinkle with the cinnamon, and toss to combine.
2. Meanwhile, whisk the eggs together in a medium bowl. Add the milk, half-and-half, sugar, vanilla, and salt and whisk to blend.
3. Pour the egg mixture over the bread. Press the solids gently to ensure that the bread is submerged. Let sit until the bread is soaked at room temperature for 30 minutes, or in the refrigerator, covered, overnight.
4. Meanwhile, preheat the oven to 350°F.
5. Place baking dish in the oven and bake until the top is golden and springs back when pushed gently, about 45 minutes to 1 hour. Cool until set, cut into portions, and serve warm or at room temperature.
Calories 344, Carbs 49g, Fiber 2g, Protein 10g, Total Fat 9g, Saturated Fat 4g
Berry Cobbler with Buttermilk Biscuits
Prep Time: 20 minutes
Total Time: 1 hour 10 minutes
Makes 9 servings
Serving size: 1 biscuit with 1/4 cup fruit and 1/4 cup yogurt
1/4 teaspoon ground cinnamon
1/2 cup granulated sugar
3 tablespoons cornstarch
6 cups (3 pints) fresh blackberries, blueberries, and/or raspberries, or frozen, defrosted
13/4 cups all-purpose flour, plus more for work surface
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, very cold and cut into pieces
1 cup buttermilk
21/4 cups 2% Greek yogurt
1/2 teaspoon almond extract
1. Preheat the oven to 400°F.
2. Whisk the cinnamon, sugar, and cornstarch together in a bowl. Add the berries; toss gently to coat. Transfer the mixture to a 9-inch square baking dish.
3. Add the flour, baking powder, baking soda, and salt to a food processor and pulse until combined. Add the butter and process until mixture resembles coarse meal. Transfer the mixture to a large bowl and add the buttermilk slowly, mixing with a wooden spoon until the dough just comes together. The batter will be sticky.
4. Transfer the dough to a lightly floured work surface. Working quickly and handling dough at a minimum to keep the butter cold, use floured fingers to pat the dough to a 1-inch thickness. Use a 2-inch round biscuit cutter or cookie cutter to cut 9 biscuits. Cut the biscuits as close together as possible to minimize scraps. If needed, gather the scraps together to cut additional biscuits until you have 9.
5. Top the berries in the baking dish with the biscuit dough, spacing evenly. Place dish in the oven and bake until berries are bubbling and biscuits are golden brown, about 35 minutes. Transfer the dish to a wire rack and let cool for 10 minutes.
6. Combine the yogurt and almond extract in a small bowl. Serve the biscuits and fruit with a dollop of flavored yogurt.
Calories 318, Carbs 45g, Fiber 6g, Protein 9g, Total Fat 12g, Saturated Fat 7g
Baby Back Ribs with 30-minute Barbeque Sauce
Prep Time: 25 minutes
Total Time: 3 hours, or overnight
Makes 4 servings
Serving size: 1/2 rack, plus sauce
For rib rub:
1/2 cup kosher salt
1/2 cup packed light brown sugar
1/4 cup hot paprika
1/4 cup chili powder
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne
1 tablespoon dried thyme
For barbeque sauce:
2 cups ketchup
1/2 cup light brown sugar, or more to taste
1/4 cup red wine vinegar
1 small onion, grated or finely chopped
3 garlic cloves, minced
2 tablespoons chopped canned chipotles with sauce
2 slabs baby back ribs, (about 4 pounds)
1/2 cup rib rub
1 cup barbecue sauce (optional)
1. For the rub: Combine the salt, sugar, paprika, chili powder, onion powder, garlic powder, cayenne, and thyme in a medium bowl and whisk together.
2. For the sauce: Combine the ketchup, brown sugar, red wine vinegar, onion, garlic, chipotles, and sauce in a medium saucepan; bring to a simmer, and cook until onion is soft and the sauce is thick, 20 to 30 minutes. This is a chunky sauce. If you prefer a smooth sauce, puree it in the blender after it has cooked.
3. For the ribs: Generously cover each rack of ribs with 1/4 cup of the rub. Let the ribs sit at room temperature for 1 hour, or wrap in plastic wrap and refrigerate overnight. Let ribs come to room temperature before cooking.
4. Preheat the oven to 325°F. Cover a baking sheet with aluminum foil.
5. Place the marinated ribs on top of the foil. Transfer to the oven and cook the ribs until the meat is tender and pulls away from the bones easily, 11/2 to 2 hours. Remove the ribs from the oven.
6. Turn the broiler on and (if desired) brush each rack with 1/2 cup of sauce. Cook the naked or sauced ribs 6 inches from the broiler element for 5 minutes, until the naked ribs get a bit crispy or the sauce is bubbly and beginning to set. Or, finish cooking ribs on a medium-fire grill, turning until the sauce is set and the rib edges are crispy, 10 to 15 minutes.
Calories 428, Carbs 37g, Fiber 3g, Protein 32g, Total Fat 18g, Saturated Fat 6g
Prep Time: 15 minutes
Total Time: 15 minutes
Makes 8 servings
Serving size: 1/2 cup
1/3 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery seeds
1 14-ounce package coleslaw mix
1/2 small red onion, thinly sliced on a mandoline (see tip, page 55)
1 jalapeño, chopped, with seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, and celery seeds. Add the coleslaw mix, red onion, and jalapeño to the bowl and toss to coat with the dressing. Season with salt and pepper. Chill until ready to serve. Slaw can be kept covered in the refrigerator for up to 5 days.
Calories 81, Carbs 4g, Fiber 1g, Protein 1g, Total Fat 7g, Saturated Fat 1g
Spicy Peanut Noodles with Shrimp
Prep Time: 25 minutes
Total Time: 40 minutes
Makes 10 servings
Serving size: 2 cups with shrimp
1 pound dried linguine
2 pounds frozen shrimp, defrosted
1/2 cup creamy peanut butter
1/3 cup lower-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon grated fresh ginger
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon red pepper flakes, depending on your preferred spiciness
1 small napa cabbage, thinly sliced crosswise (8 cups)
2 red bell peppers, seeded and thinly sliced
1 Granny Smith apple, cut into matchsticks, or 1 cup mung beans
1/2 cup chopped fresh cilantro
Greens of 4 scallions, chopped
1/2 cup chopped roasted peanuts
1 lime, cut into 8 wedges
1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. To cook the shrimp, add it during the last 3 minutes while the pasta is cooking, or cook it separately, after you’ve removed the pasta.
2. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic powder, and red pepper flakes. Add the pasta and turn to coat in the sauce. Add the cabbage, bell peppers, apple, cilantro, and scallion greens and toss to combine. You may need to add the vegetables in batches, or use two bowls. Serve the noodles garnished with the shrimp and chopped peanuts. Serve with lime wedges.
Calories 454, Carbs 50g, Fiber 6g, Protein 30g, Total Fat 15g, Saturated Fat 3g