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Sara's Table

Sara McKinnon

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Followers
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Sara's Table
Sara's Table

Sara's Table

Sara McKinnon

1
Followers
4
Plays
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Latest Episodes

Lasagna

Ingredients Sauce: 3-4 tablespoons olive oil 1 onion, finally diced 2 cloves garlic, diced 7-10 Fresh Tomatoes, roughly chopped (if fresh are not in season, use 2 large cans of diced tomatoes.) 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon dried rosemary 1 star anise seed ½ cup red wine ½ lb ground beef ½ lb ground pork 1 teaspoon fennel seed bunch of fresh herbs, chopped (parsley, basil, mint, oregano) For the Lasagna: 12 lasagna sheets (either use cook or non-cook) 1 15oz ricotta container (if you don’t like ricotta, use cottage cheese, strained), seasoned with salt and pepper. 1 lb mozzarella, grated 2 cups shredded Parmesan or pecorino Romano Directions For the sauce, heat oil in a large heavy Dutch oven over medium heat. Add the onions, garlic, herbs and spices and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, crush the tomatoes into the pan. Add the wine and cook for an hour, stirring...

6 MIN2017 JUL 26
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Lasagna

Peanut Butter Cookies

Ingredients ½ cup granulated sugar ½ cup packed brown sugar ¾ cup peanut butter ¼ cup butter or margarine, softened 1 egg 1 ¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Directions Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until firm. Heat oven to 375ºF. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. Recipe adapted from https://www.bettycrocker.com/recipes/peanut-butter-cookies/6aa18699-bad1-442a-97bf-388003acce2d

5 MIN2017 JUL 19
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Peanut Butter Cookies

Mango Pie

Ingredients For the crust you’ll need (This recipe makes a double crust): 2 ½ cups all-purpose flour 1/2 teaspoon fine sea salt 20 tablespoons unsalted butter, cold and cut into cubes 4-12 tablespoons ice water, as needed For the filling you’ll need: 6-8 large mangoes, peeled and cut into 1/2-inch to 3/4-inch slices 1/4-1/2 cup sugar (depending on how sweet the mangoes are) 1 1/2 teaspoon ground ginger 3 tablespoons flour 3 tablespoons lime juice 1 egg beaten with 1 tablespoon water to make an egg wash Directions In a food processor or with your hands, mix together the flour and salt. Add butterand mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1tablespoon at a time, and mix until the dough just comes together. It should bemoist, but not wet. Turn dough out onto a lightly floured surface and gather into aball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrapand refrigerate for at least 1 hour and up to 2 days. Preheat the o...

7 MIN2017 JUL 12
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Mango Pie

Almond Orange Cake

Ingredients 2 large oranges 6 eggs ½ pound ground almonds ½ pound sugar 1 teaspoon baking powder Preparation Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor. Preheat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible. Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out. From: https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake

4 MIN2017 JUN 7
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Almond Orange Cake

Strawberry Cake

Ingredients 6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved Directions * Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. * Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. * Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. * Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, abou...

5 MIN2017 MAY 24
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Strawberry Cake

Tomato Tarte Provençal

Ingredients for Crust 1 cup all-purpose flour ½ teaspoon kosher salt 1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces 3 tablespoons ice water Ingredients for Tarte Filling 5-7 eggs, whisked 1 teaspoon salt 2 tablespoons Dijon mustard Sliced or shredded gruyere cheese (enough to cover the bottom of the tarte crust) 2-3 Tomatoes, sliced Herb de Provence Crust Preparation Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours. Bring to cool room temperature before rolling. To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking. Roll dough to a thin round approximately 13 i...

6 MIN2017 MAY 17
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Tomato Tarte Provençal

Lemon Bars

Ingredients For the crust: 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners’ sugar, for dusting Directions Preheat the oven to 350 degrees F. You will start by making the crust, creaming the butter and granulated sugar together with an electric mixture until creamy. In a separate bowl combine the flour and salt and then add to the butter mixture until the consistency is lightly mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Bake the crust for 15 to 20 minutes, until very lightly browned. Take out of the oven and let cool. Leave the oven on. To make the filling you will whisk together...

5 MIN2017 MAY 3
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Lemon Bars

Spring Green Pasta

Ingredients: 1 Package of Spinach Pasta (I like to use R&P Pasta) 2-3 tablespoons olive oil 1 clove garlic finely diced or grated. 1 can garbanzo beans 1-2 big bunches of fresh herbs (I like parsley and mint, but I’ve also used dill and/or basil, whatever you have that is fresh and laying around) 1/2-3/4 cup grated Parmesan cheese Salt & pepper to taste Directions: Put a big pot of water on the stove to boil, generously salted. As the water is coming to temperature, you can chop up the garlic and all of the herbs. You’ll want them to be a fine consistency. Once the water is boiling, cook the pasta according to the directions on the package. When it is ready you can drain the pasta, then put it in a large boil. Add the olive oil, garlic, garbanzo beans, and herbs. Mix together. You are looking to cool the pasta down before you put the cheese in so that it sticks to the pasta rather than melts. Once it’s cooled down, add the cheese and salt and pepper to taste. Serve warm or cool.

4 MIN2017 APR 26
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Spring Green Pasta

Italian Stuffed Peppers

Ingredients 4 Big Red Bell Peppers with tops cut off and insides cleaned 1 ½ cup barley 1 onion diced 3 cloves garlic diced 1 package mushrooms diced (Shitake, Baby Bella, or Portabella would work really well) ½ teaspoon dried rosemary 1 teaspoon dried thyme ½-1 can of tomato paste ½ cup Parmesan cheese Salt to taste Directions Preheat oven to 400. Cook the barley for 30-40 minutes in salted water until the barley is soft yet springy. Take the pot off of the heat and strain the barley, keeping the reserve water to add in to the mixture. While the barley is cooking you can cut up the vegetables and sauté them. Start with the onions and garlic, cooking in a sauté pan until browned. Add the diced mushrooms, continuing to cook until soft. Add the rosemary and thyme. Add the tomato paste and barley to the mixture, adding some of the reserve cooking water until the paste is distributed throughout. Cook for a few minutes longer until the mixture is moist but not wet. Fill the peppers...

4 MIN2017 APR 4
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Italian Stuffed Peppers

Mezcal Mule

Ingredients 2 ounces mezcal 1/2 ounce fresh-squeezed lime juice 1 1/2 ounces ginger syrup 4 ounces ginger beer or ale (the gingery the better!) Instructions Copper mugs or glasses are ideal for this drink. Fill your glass with ice, add the mezcal, lime juice, and ginger beer. Stir until cold. Garnish with lime or mint sprig.

5 MIN2017 MAR 29
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Mezcal Mule
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Latest Episodes

Lasagna

Ingredients Sauce: 3-4 tablespoons olive oil 1 onion, finally diced 2 cloves garlic, diced 7-10 Fresh Tomatoes, roughly chopped (if fresh are not in season, use 2 large cans of diced tomatoes.) 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon dried rosemary 1 star anise seed ½ cup red wine ½ lb ground beef ½ lb ground pork 1 teaspoon fennel seed bunch of fresh herbs, chopped (parsley, basil, mint, oregano) For the Lasagna: 12 lasagna sheets (either use cook or non-cook) 1 15oz ricotta container (if you don’t like ricotta, use cottage cheese, strained), seasoned with salt and pepper. 1 lb mozzarella, grated 2 cups shredded Parmesan or pecorino Romano Directions For the sauce, heat oil in a large heavy Dutch oven over medium heat. Add the onions, garlic, herbs and spices and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, crush the tomatoes into the pan. Add the wine and cook for an hour, stirring...

6 MIN2017 JUL 26
Comments
Lasagna

Peanut Butter Cookies

Ingredients ½ cup granulated sugar ½ cup packed brown sugar ¾ cup peanut butter ¼ cup butter or margarine, softened 1 egg 1 ¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Directions Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until firm. Heat oven to 375ºF. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. Recipe adapted from https://www.bettycrocker.com/recipes/peanut-butter-cookies/6aa18699-bad1-442a-97bf-388003acce2d

5 MIN2017 JUL 19
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Peanut Butter Cookies

Mango Pie

Ingredients For the crust you’ll need (This recipe makes a double crust): 2 ½ cups all-purpose flour 1/2 teaspoon fine sea salt 20 tablespoons unsalted butter, cold and cut into cubes 4-12 tablespoons ice water, as needed For the filling you’ll need: 6-8 large mangoes, peeled and cut into 1/2-inch to 3/4-inch slices 1/4-1/2 cup sugar (depending on how sweet the mangoes are) 1 1/2 teaspoon ground ginger 3 tablespoons flour 3 tablespoons lime juice 1 egg beaten with 1 tablespoon water to make an egg wash Directions In a food processor or with your hands, mix together the flour and salt. Add butterand mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1tablespoon at a time, and mix until the dough just comes together. It should bemoist, but not wet. Turn dough out onto a lightly floured surface and gather into aball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrapand refrigerate for at least 1 hour and up to 2 days. Preheat the o...

7 MIN2017 JUL 12
Comments
Mango Pie

Almond Orange Cake

Ingredients 2 large oranges 6 eggs ½ pound ground almonds ½ pound sugar 1 teaspoon baking powder Preparation Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor. Preheat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible. Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out. From: https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake

4 MIN2017 JUN 7
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Almond Orange Cake

Strawberry Cake

Ingredients 6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved Directions * Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. * Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. * Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. * Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, abou...

5 MIN2017 MAY 24
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Strawberry Cake

Tomato Tarte Provençal

Ingredients for Crust 1 cup all-purpose flour ½ teaspoon kosher salt 1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces 3 tablespoons ice water Ingredients for Tarte Filling 5-7 eggs, whisked 1 teaspoon salt 2 tablespoons Dijon mustard Sliced or shredded gruyere cheese (enough to cover the bottom of the tarte crust) 2-3 Tomatoes, sliced Herb de Provence Crust Preparation Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours. Bring to cool room temperature before rolling. To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking. Roll dough to a thin round approximately 13 i...

6 MIN2017 MAY 17
Comments
Tomato Tarte Provençal

Lemon Bars

Ingredients For the crust: 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners’ sugar, for dusting Directions Preheat the oven to 350 degrees F. You will start by making the crust, creaming the butter and granulated sugar together with an electric mixture until creamy. In a separate bowl combine the flour and salt and then add to the butter mixture until the consistency is lightly mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Bake the crust for 15 to 20 minutes, until very lightly browned. Take out of the oven and let cool. Leave the oven on. To make the filling you will whisk together...

5 MIN2017 MAY 3
Comments
Lemon Bars

Spring Green Pasta

Ingredients: 1 Package of Spinach Pasta (I like to use R&P Pasta) 2-3 tablespoons olive oil 1 clove garlic finely diced or grated. 1 can garbanzo beans 1-2 big bunches of fresh herbs (I like parsley and mint, but I’ve also used dill and/or basil, whatever you have that is fresh and laying around) 1/2-3/4 cup grated Parmesan cheese Salt & pepper to taste Directions: Put a big pot of water on the stove to boil, generously salted. As the water is coming to temperature, you can chop up the garlic and all of the herbs. You’ll want them to be a fine consistency. Once the water is boiling, cook the pasta according to the directions on the package. When it is ready you can drain the pasta, then put it in a large boil. Add the olive oil, garlic, garbanzo beans, and herbs. Mix together. You are looking to cool the pasta down before you put the cheese in so that it sticks to the pasta rather than melts. Once it’s cooled down, add the cheese and salt and pepper to taste. Serve warm or cool.

4 MIN2017 APR 26
Comments
Spring Green Pasta

Italian Stuffed Peppers

Ingredients 4 Big Red Bell Peppers with tops cut off and insides cleaned 1 ½ cup barley 1 onion diced 3 cloves garlic diced 1 package mushrooms diced (Shitake, Baby Bella, or Portabella would work really well) ½ teaspoon dried rosemary 1 teaspoon dried thyme ½-1 can of tomato paste ½ cup Parmesan cheese Salt to taste Directions Preheat oven to 400. Cook the barley for 30-40 minutes in salted water until the barley is soft yet springy. Take the pot off of the heat and strain the barley, keeping the reserve water to add in to the mixture. While the barley is cooking you can cut up the vegetables and sauté them. Start with the onions and garlic, cooking in a sauté pan until browned. Add the diced mushrooms, continuing to cook until soft. Add the rosemary and thyme. Add the tomato paste and barley to the mixture, adding some of the reserve cooking water until the paste is distributed throughout. Cook for a few minutes longer until the mixture is moist but not wet. Fill the peppers...

4 MIN2017 APR 4
Comments
Italian Stuffed Peppers

Mezcal Mule

Ingredients 2 ounces mezcal 1/2 ounce fresh-squeezed lime juice 1 1/2 ounces ginger syrup 4 ounces ginger beer or ale (the gingery the better!) Instructions Copper mugs or glasses are ideal for this drink. Fill your glass with ice, add the mezcal, lime juice, and ginger beer. Stir until cold. Garnish with lime or mint sprig.

5 MIN2017 MAR 29
Comments
Mezcal Mule
the END