Everyday Food Recipes

Everyday Food Recipes
Biography Source Google.com
Everyday Food has developed recipes with the home cook in mind. These delicious dishes featured on "The Martha Stewart Show" call for simple ingredients that you already have in your pantry or can easily find at local grocery stores and farmers' markets.
Begin this satisfying soup by roasting sirloin steak, mushrooms, and shallots -- doing so brings out the boldness of the flavors. Simmer with barley and finish with fresh parsley to complete this family-friendly dish.
INGREDIENTS
1 pound sirloin steak, cut into 1/2-inch pieces
1 pound cremini or button mushrooms, stems trimmed and caps halved
2 shallots, coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups low-sodium chicken broth or water
1/2 cup quick-cooking barley
Chopped fresh parsley (optional)
DIRECTIONS
Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
COOK'S NOTE

Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnish just before serving.
Satisfy your appetite for sweet and savory breakfast bites with these delicious recipes for pancakes, eggs, sticky buns, and more.
Find out why the pancakes at Clinton Street Baking Company were voted the best in New York by trying this recipe from owner Neil Kleinberg.
INGREDIENTS
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
3/4 cup sugar
1 teaspoon coarse salt
6 large eggs, separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for cooking
1 teaspoon pure vanilla extract
2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts (optional)
1/2 cup confectioners' sugar or cinnamon sugar for dusting (optional)
Maple Butter
DIRECTIONS
Sift flour, baking powder, sugar, and salt into a large bowl.
In medium bowl, whisk together yolks, milk, melted butter, and vanilla until combined. Whisk yolk mixture into flour mixture until just combined; batter will be slightly lumpy.
Place egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
Heat a griddle until hot, about 350 to 375 degrees. Add remaining unmelted butter to hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle 1 tablespoon blueberries or sliced bananas and 1 teaspoon chopped walnuts, if using, over pancakes. When bubbles begin to form, lift pancake; if golden brown, turn. Cook until golden brown on remaining side.
Transfer cooked pancake to a plate and keep warm. Repeat process with remaining batter, fruit, and nuts. Garnish with confectioners' sugar for blueberry pancakes and cinnamon sugar for banana-walnut. Serve warm with maple butter.

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes

Everyday Food Recipes