Thanksgiving nearly did me in, but I loved every moment of it. My familia made the trek up to Boise for the weekend and I couldn't have asked for a better time. However, I cooked a lot. And then I stopped cooking once everyone left. I needed a break. Here's what we ate during the weekend:
Orange Lavender Scones
Cinnamon Swirlies
Steel-Cut Oatmeal with Brown Sugar & Cream
Peppered Pork Tenderloin with Grilled Pears and Bleu Cheese
Mushroom and Ricotta Ravioli
Heritage Turkey
Mashed Potatoes & Gravy
Jonathan's Sweet Potato Gratin
Yolanda's Sausage and Cornbread stuffing
Roasted Vegetable Cornucopias
Maak Family Rolls
Pumpkin Pie
Key Lime Pie
Lemon Custard Pie
Black Bottom Pie
Apple Pie
Pear Butterscotch Pie
Banana Cream Pie
I think that is all, but it seems like there was more. The weekend before Thanksgiving I made chocolates with a good friend and her sisters and we spent 2 days making salted caramel, lavender caramel, nougat, English toffee, and orange fondant, all of which we then dipped in chocolate.
This past Monday we had our own Christmas party and had ham, my mom's scalloped potatoes, cinnamon roasted almonds, pear terrine with brie and crackers, caramel apple cider, and CHOCOLATE CREPES WITH CANDY CANE ICE CREAM AND CHOCOLATE GANACHE SAUCE. That deserves to be in all caps, because it was amazing. I don't know if I've mentioned this before, but Bryant gave me the BMW of ice cream makers for my birthday, and it is now my favorite kitchen item. Desserts have been elevated to a completely new level in our house.
Soon we will be heading to SLC and we will feast on our traditional clam chowder, bacon wrapped shrimp, gingersnaps, and cranberry cake with hot butter sauce. And I'm making an apple pie for my Aunt Jayne. And then I will be working out, a lot. I most likely won't be blogging until the new year unless you have specific requests, so have a very merry Christmas.
One last thing, we had spiced banana pancakes for breakfast topped with the remaining chocolate ganache sauce. Connor had a pancake sans ganache and loved it. He has no idea what he is missing.
Thursday, December 17, 2009
Wednesday, November 18, 2009
Whoopie Pies
I've had this recipe in my 'things to make someday' file for quite sometime. They are delicious. The filling would be very good in a triffle, or as a dip for fruit, or in a fruit tart, the possibilities are endless. Find the recipe at Eating Well.
Caramel Apple Bread Pudding
Last Friday we took this to a party and it was a huge hit. I had leftover brioche (challah would also be great, but you can use any white bread.) I found the original recipe online and made a few changes to suit my preferences. Be sure to check it around the 1 hour mark because you don't want to overbake the pudding. It is a wonderful dessert for this time of year.
Caramel Apple Bread Pudding
For the bread pudding ~
9 to 12 loosely packed cups cubed bread
3 medium apples, diced (I used like to use winesap)
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt 3 cups whole milk
For the caramel sauce ~
1 cup sugar
1 tablespoon water
1 tablespoon rum extract (this is not an absolutely necessary ingredient, you can find it on the aisle with the other extracts - vanilla, banana, etc.)
1 stick butter, cubed
1/2 cup heavy cream
2 teaspoons vanilla extract
1/8 teaspoon salt (only use if you used unsalted butter)
Preheat the oven to 350°F and spray a 2-quart or 11x7 baking dish with nonstick coating. Toss the apples with the bread and spread evenly in baking dish.In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg and salt. When thoroughly combined, whisk in milk. Pour the mixture over the bread and let refrigerate, covered with plastic wrap, for at least 30 minutes (better if longer so that the bread is able to absorb the custard), occasionally pressing the bread with a spatula to help it absorb the mixture.
Bake in a water bath for 1 hour and 15 minutes, until the pudding is puffy and golden brown on top. (Check at one hour)
For the caramel sauce, place the sugar in a small saucepan and pour the water and rum evenly over the top. Set over medium heat and swirl the pan until the sugar is well dissolved. Turn the heat up to medium-high and continue swirling until the syrup turns a deep amber color. Watch it closely as it will burn quickly. As soon as the syrup reaches the right color, remove it from the heat and add the butter. Whisk gently until the butter is incorporated, then stir in the heavy cream. If the syrup turns lumpy, set it over low heat and stir until smooth. Add the vanilla and salt, stir and transfer to a serving bowl. The sauce can be refrigerated and reheated in a saucepan over very low heat. Serve the bread pudding warm, drizzled with the caramel sauce and topped with freshly whipped cream. Serves 8.
Caramel Apple Bread Pudding
For the bread pudding ~
9 to 12 loosely packed cups cubed bread
3 medium apples, diced (I used like to use winesap)
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt 3 cups whole milk
For the caramel sauce ~
1 cup sugar
1 tablespoon water
1 tablespoon rum extract (this is not an absolutely necessary ingredient, you can find it on the aisle with the other extracts - vanilla, banana, etc.)
1 stick butter, cubed
1/2 cup heavy cream
2 teaspoons vanilla extract
1/8 teaspoon salt (only use if you used unsalted butter)
Preheat the oven to 350°F and spray a 2-quart or 11x7 baking dish with nonstick coating. Toss the apples with the bread and spread evenly in baking dish.In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg and salt. When thoroughly combined, whisk in milk. Pour the mixture over the bread and let refrigerate, covered with plastic wrap, for at least 30 minutes (better if longer so that the bread is able to absorb the custard), occasionally pressing the bread with a spatula to help it absorb the mixture.
Bake in a water bath for 1 hour and 15 minutes, until the pudding is puffy and golden brown on top. (Check at one hour)
For the caramel sauce, place the sugar in a small saucepan and pour the water and rum evenly over the top. Set over medium heat and swirl the pan until the sugar is well dissolved. Turn the heat up to medium-high and continue swirling until the syrup turns a deep amber color. Watch it closely as it will burn quickly. As soon as the syrup reaches the right color, remove it from the heat and add the butter. Whisk gently until the butter is incorporated, then stir in the heavy cream. If the syrup turns lumpy, set it over low heat and stir until smooth. Add the vanilla and salt, stir and transfer to a serving bowl. The sauce can be refrigerated and reheated in a saucepan over very low heat. Serve the bread pudding warm, drizzled with the caramel sauce and topped with freshly whipped cream. Serves 8.
Wednesday, November 4, 2009
I love evaporated milk.
Evaporated milk is a staple in our house. I use it in almost all of our soups, and this week I also found a way to make a fantastic Alfredo sauce minus the cream and the cheese. Here are some ideas:
Butternut Squash Soup
1 butternut squash, halved lengthwise and seeded
1 large apple, quartered and cored
1 small onion, quartered
1 head of garlic
1 can evaporated milk
chicken stock
Cayenne pepper
curry powder
thyme
salt and pepper
Preheat oven to 350 degrees. Line a pan with aluminum foil and drizzle with olive oil. Place squash, apples, onion, and garlic on pan and smear with oil. Roast until tender. Scoop the squash into a blender and puree with apple and onion. Add roasted garlic to taste. Thin with 1 can evaporated milk and chicken stock. Season with Cayenne pepper, curry powder, thyme, and salt and pepper to taste.
Corn Chowder
2 Tbs olive oil
1 small yellow onion, chopped
1/4 c diced celery
1 clove garlic, minced
1/2 tsp salt
2 Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks
15 oz frozen sweet corn kernels
2 c vegetable or chicken stock
1 can evaporated milk
Heat olive oil in a large pot and saute onion and celery until tender. Add potato, garlic, and salt and saute 1 to 2 minutes more. Add corn and chicken stock and bring to a boil. Simmer until potatoes are just tender. Add evaporated milk and season with salt and pepper to taste.
Fake Alfredo Sauce
This isn't a real recipe, I don't have actual measurements. It makes quite a lot!
2 to 3 Tbs butter
1/3 c flour
1 can evaporated milk
chicken or vegetable stock
salt and pepper
garlic (fresh or powder)
fresh nutmeg
Melt butter in saucepan. Add flour and stir until combined and mixture smells nutty. Slowly add chicken stock, whisking constantly. Add evaporated milk, alternating with chicken stock as needed to reach the desired consistency. Season with garlic, salt and pepper, and freshly grated nutmeg. You must use the nutmeg!!!
I used this sauce two ways. The first night I served it over sweet potato gnocchi and tonight I cooked some pasta which I tossed with the sauce and then grilled a chicken breast (seasoned with salt and pepper and with fresh lemon juice while cooking) which I served on top of the pasta. Kind of like a Chicken Alfredo, but much better.
Butternut Squash Soup
1 butternut squash, halved lengthwise and seeded
1 large apple, quartered and cored
1 small onion, quartered
1 head of garlic
1 can evaporated milk
chicken stock
Cayenne pepper
curry powder
thyme
salt and pepper
Preheat oven to 350 degrees. Line a pan with aluminum foil and drizzle with olive oil. Place squash, apples, onion, and garlic on pan and smear with oil. Roast until tender. Scoop the squash into a blender and puree with apple and onion. Add roasted garlic to taste. Thin with 1 can evaporated milk and chicken stock. Season with Cayenne pepper, curry powder, thyme, and salt and pepper to taste.
Corn Chowder
2 Tbs olive oil
1 small yellow onion, chopped
1/4 c diced celery
1 clove garlic, minced
1/2 tsp salt
2 Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks
15 oz frozen sweet corn kernels
2 c vegetable or chicken stock
1 can evaporated milk
Heat olive oil in a large pot and saute onion and celery until tender. Add potato, garlic, and salt and saute 1 to 2 minutes more. Add corn and chicken stock and bring to a boil. Simmer until potatoes are just tender. Add evaporated milk and season with salt and pepper to taste.
Fake Alfredo Sauce
This isn't a real recipe, I don't have actual measurements. It makes quite a lot!
2 to 3 Tbs butter
1/3 c flour
1 can evaporated milk
chicken or vegetable stock
salt and pepper
garlic (fresh or powder)
fresh nutmeg
Melt butter in saucepan. Add flour and stir until combined and mixture smells nutty. Slowly add chicken stock, whisking constantly. Add evaporated milk, alternating with chicken stock as needed to reach the desired consistency. Season with garlic, salt and pepper, and freshly grated nutmeg. You must use the nutmeg!!!
I used this sauce two ways. The first night I served it over sweet potato gnocchi and tonight I cooked some pasta which I tossed with the sauce and then grilled a chicken breast (seasoned with salt and pepper and with fresh lemon juice while cooking) which I served on top of the pasta. Kind of like a Chicken Alfredo, but much better.
Good Recipes
I love Autumn food. Here are a few of my favorite recipes as of late.
Gingersnaps - these are made with whole wheat pastry flour and turbinado sugar which gives them a healthy edge and a delightful crunch from the sugar that contrasts nicely with the softness of the cookie.
Beef Stew with Fennel and Shallots - from The New Mayo Clinic Cookbook which happens to be my new favorite. The recipes are delicious and healthy. I don't like stew as a general rule but this one is fantastic. I left out the bay leaf, the boiling onions, and used button mushrooms instead of portobello and it was still delicious. Serve with Whole Grain Buttermilk Biscuits, they are wonderful.
Braised Chicken with Mushrooms and Pearl Onions - another keeper from the Mayo Clinic. I made whole wheat dumplings with this dish and it was perfect. Let me know if you want the dumpling recipe.
And for dessert? Whip up the Date-Walnut Cake with Warm Honey Sauce.
Now go buy the cookbook.
Gingersnaps - these are made with whole wheat pastry flour and turbinado sugar which gives them a healthy edge and a delightful crunch from the sugar that contrasts nicely with the softness of the cookie.
Beef Stew with Fennel and Shallots - from The New Mayo Clinic Cookbook which happens to be my new favorite. The recipes are delicious and healthy. I don't like stew as a general rule but this one is fantastic. I left out the bay leaf, the boiling onions, and used button mushrooms instead of portobello and it was still delicious. Serve with Whole Grain Buttermilk Biscuits, they are wonderful.
Braised Chicken with Mushrooms and Pearl Onions - another keeper from the Mayo Clinic. I made whole wheat dumplings with this dish and it was perfect. Let me know if you want the dumpling recipe.
And for dessert? Whip up the Date-Walnut Cake with Warm Honey Sauce.
Now go buy the cookbook.
Monday, November 2, 2009
Apology
I am very sorry for the typing errors that occur all too frequently in my blogs. I try to proof read, and I use spell check, but the errors continue to appear. So sorry.
Wednesday, October 28, 2009
Apple Pie Goodness
A few notes: you don't have to use a vanilla bean, and you can increase the amount of spices if you prefer. We like to taste more apple, with the spice as an accent, but feel free to change the recipe according to your own tastes. Use good butter for the crust! It matters.Friday, October 23, 2009
Double Cranberry and Thyme Sauce
This sauce is supposed to be served with Cornish game hen, but when I made it I only had chicken available, and it was still delicious. I'll type the original recipe, but just know that you can serve the sauce with chicken or pork with equally delicious results. I think I saved this recipe from a Bon Appetit.
Cornish Game Hen with Double-Cranberry and Thyme Sauce
Serves 2
3 Tbs butter, divided
1 Tbs golden brown sugar
3 tsp chopped fresh thyme, divided
1 1 1/2 to 1 3/4 lb Cornish game hen, halved, backbone removed, rinsed, and patted dry
1/2 tsp all purpose flour
3/4 c low-salt chicken broth
1/2 c white grape juice
1/3 c frozen cranberry juice cocktail concentrate, thawed
1/4 c dried sweetened cranberries
Preheat oven to 450 degrees. Blend 2 Tbs butter, sugar, and 2 tsp thyme in a small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium high heat. Add hen halves, skin side down, and sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer, skin side up, to a small rimmed baking sheet. Reserve skillet. Roast hen halves until just cooked through and juices run clear when pierced with a fork, about 20 minutes.
Meanwhile, blend remaining 1 Tbs butter and 1/2 Tbs flour in a small bowl and set aside. Add broth, grape juice, cranberry concentrate, and remaining 1 tsp thyme to reserved skillet. Boil until sauce is reduced to 3/4 c, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats the spoon, about 2 minutes, stirring often. Season with salt and pepper.
Spoon sauce over hen halves and serve.
Cornish Game Hen with Double-Cranberry and Thyme Sauce
Serves 2
3 Tbs butter, divided
1 Tbs golden brown sugar
3 tsp chopped fresh thyme, divided
1 1 1/2 to 1 3/4 lb Cornish game hen, halved, backbone removed, rinsed, and patted dry
1/2 tsp all purpose flour
3/4 c low-salt chicken broth
1/2 c white grape juice
1/3 c frozen cranberry juice cocktail concentrate, thawed
1/4 c dried sweetened cranberries
Preheat oven to 450 degrees. Blend 2 Tbs butter, sugar, and 2 tsp thyme in a small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium high heat. Add hen halves, skin side down, and sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer, skin side up, to a small rimmed baking sheet. Reserve skillet. Roast hen halves until just cooked through and juices run clear when pierced with a fork, about 20 minutes.
Meanwhile, blend remaining 1 Tbs butter and 1/2 Tbs flour in a small bowl and set aside. Add broth, grape juice, cranberry concentrate, and remaining 1 tsp thyme to reserved skillet. Boil until sauce is reduced to 3/4 c, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats the spoon, about 2 minutes, stirring often. Season with salt and pepper.
Spoon sauce over hen halves and serve.
My Apple Pie
This recipe has been 11 years in the making. I started making apple pie when I was 16 because it was my first boyfriend's favorite dessert. Luckily for me, it is also Bryant's favorite dessert, and I already had 5 years of practice when we met! The recipe has changed drastically since age 16, but I am finally content to let it be. There are a lot of steps, but don't be intimidated because it is not complicated.
*Recipe includes adaptations from the following websites that may be helpful: http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ and http://www.joyofbaking.com/ApplePie.hml
Crust:
2 ½ c flour
1 Tbs sugar
1 tsp salt
1 c unsalted butter (cubed into ½ inch pieces)
½ + ¼ c ice cold milk
Combine flour, sugar, and salt. Cut butter into flour with pastry blender. Drizzle ½ c cold milk over the mixture and stir with spatula. Add additional milk, 1 Tbs at a time, but not to exceed an additional ¼ cup. When dough clings together divide in half and pat into rounds. Wrap in plastic wrap and refrigerate for at least 1, but preferably 2, hours.
Filling:
5 to 6 apples of different varieties
(I used 3 golden delicious, 1 Fuji, 1 McIntosh, 1 Granny Smith)
1 Tbs fresh lemon juice
¼ c granulated sugar
¼ c brown sugar + 1/8 c brown sugar
Scant ½ tsp cinnamon
Scant 1/8 tsp cloves
2 grates of fresh nutmeg
1 vanilla bean (split in half lengthwise, seeds scraped out, pod and seeds reserved)
2 Tbs butter
¼ c whipping cream
1 Tbs + 1 tsp cornstarch
Peal, core, and thinly slice apples. Toss with lemon juice in a large bowl. In a small bowl combine sugars, cinnamon, cloves, nutmeg, vanilla beans seeds and vanilla bean pod. Combine sugar mixture with apples and let macerate for 30 minutes, or until you have ½ c liquid. Drain the liquid and place in large soup pot with 2 Tbs butter and vanilla bean pod and bring to a low boil. Meanwhile, toss apples with cornstarch. Boil, uncovered, until thick and syrupy and reduced to 1/3 c of liquid. Add cream. Stir in apples and bring liquid back to a low boil for about 1 minute. Return to boil and cool.
Assembly:
½ c turbinado sugar
1 egg, separated
2 Tbs cream
Roll out bottom crust and place in glass pie dish. Brush with egg white and sprinkle with no more than ¼ c turbinado sugar. Let dry about 5 minutes. Spoon in apple filling and top with crust. Seal and crimp edges. Brush with mixture of egg yolk and cream and sprinkle with remaining turbinado sugar, not to exceed ¼ cup. Cut 8 slits and bake on the lowest rack of the oven at 425 degrees for 15 minutes. Then reduce heat to 375 degrees and bake an additional 30 to 40 minutes. (Cover loosely with aluminum foil is top browns to quickly!) Let cool completely (at least 3 hours) before serving.
*Recipe includes adaptations from the following websites that may be helpful: http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ and http://www.joyofbaking.com/ApplePie.hml
Crust:
2 ½ c flour
1 Tbs sugar
1 tsp salt
1 c unsalted butter (cubed into ½ inch pieces)
½ + ¼ c ice cold milk
Combine flour, sugar, and salt. Cut butter into flour with pastry blender. Drizzle ½ c cold milk over the mixture and stir with spatula. Add additional milk, 1 Tbs at a time, but not to exceed an additional ¼ cup. When dough clings together divide in half and pat into rounds. Wrap in plastic wrap and refrigerate for at least 1, but preferably 2, hours.
Filling:
5 to 6 apples of different varieties
(I used 3 golden delicious, 1 Fuji, 1 McIntosh, 1 Granny Smith)
1 Tbs fresh lemon juice
¼ c granulated sugar
¼ c brown sugar + 1/8 c brown sugar
Scant ½ tsp cinnamon
Scant 1/8 tsp cloves
2 grates of fresh nutmeg
1 vanilla bean (split in half lengthwise, seeds scraped out, pod and seeds reserved)
2 Tbs butter
¼ c whipping cream
1 Tbs + 1 tsp cornstarch
Peal, core, and thinly slice apples. Toss with lemon juice in a large bowl. In a small bowl combine sugars, cinnamon, cloves, nutmeg, vanilla beans seeds and vanilla bean pod. Combine sugar mixture with apples and let macerate for 30 minutes, or until you have ½ c liquid. Drain the liquid and place in large soup pot with 2 Tbs butter and vanilla bean pod and bring to a low boil. Meanwhile, toss apples with cornstarch. Boil, uncovered, until thick and syrupy and reduced to 1/3 c of liquid. Add cream. Stir in apples and bring liquid back to a low boil for about 1 minute. Return to boil and cool.
Assembly:
½ c turbinado sugar
1 egg, separated
2 Tbs cream
Roll out bottom crust and place in glass pie dish. Brush with egg white and sprinkle with no more than ¼ c turbinado sugar. Let dry about 5 minutes. Spoon in apple filling and top with crust. Seal and crimp edges. Brush with mixture of egg yolk and cream and sprinkle with remaining turbinado sugar, not to exceed ¼ cup. Cut 8 slits and bake on the lowest rack of the oven at 425 degrees for 15 minutes. Then reduce heat to 375 degrees and bake an additional 30 to 40 minutes. (Cover loosely with aluminum foil is top browns to quickly!) Let cool completely (at least 3 hours) before serving.
Tuesday, October 20, 2009
Wanted: Pie Recipes
It was my turn to choose a book for book club and I chose American Pie: Slices of Life (and Pie) from America's Back Roads by Pascale Le Draoulec. I read this book years ago and have loved it ever since. I love the stories people share about the role of pie in their lives. Everyone is coming to my house on Thursday to eat pie, swap recipes, and share stories. I can hardly wait. Do you have a favorite pie recipe? Or pie memory? Please share.
My Favorite Pork Tenderloin Recipe
This is my favorite pork tenderloin recipe, and it is also a fabulous fall dinner. If you grill it on a grill pan on top of the stove I grill it on all 4 sides for about 6 to 8 minutes a side. If you own a grill you can simply follow the directions believe. Don't be put off by the fennel seed - it works perfectly with the other spices. Don't even think about not serving this with the pears. Or the cheese. This is a perfect recipe. I think I saved this recipe out of a Bon Appetit magazine. Enjoy!
2 Tbs fresh rosemary
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp kosher salt
1 tsp freshly ground black pepper
1 (1 lb) pork tenderloin
2 1/2 tsp olive oil
4 ripe but firm pear (you could also use plums)
3 oz crumbled blue cheese
Grind first 3 ingredients in a spice or coffee grinder until finely ground. Combine with salt and pepper. Rub pork with 1 tsp olive oil and then sprinkle evenly with spice mixture. Wrap with plastic wrap and refrigerate for at least 2 hours. Prepare grill. (I don't have a grill so I just use a grill pan on my stove top which requires a bit more cooking time, but I'm assuming you have a grill so I will give you those cooking instructions.) Place pork on a grill rack coated with cooking spray and grill 16 minutes or until a thermometer inserted in the thickest portion registers 155 degrees, turning once. Let stand 10 minutes, cut crosswise into 1/4 inch slices. Place pear halves in a shallow dish and drizzle with remaining olive oil. Toss gently to coat. Place on grill and grill 3 minutes or until golden. Fill with cheese and serve alongside pork. (Take a bite of the pork with the pear and cheese - delicious!)
2 Tbs fresh rosemary
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp kosher salt
1 tsp freshly ground black pepper
1 (1 lb) pork tenderloin
2 1/2 tsp olive oil
4 ripe but firm pear (you could also use plums)
3 oz crumbled blue cheese
Grind first 3 ingredients in a spice or coffee grinder until finely ground. Combine with salt and pepper. Rub pork with 1 tsp olive oil and then sprinkle evenly with spice mixture. Wrap with plastic wrap and refrigerate for at least 2 hours. Prepare grill. (I don't have a grill so I just use a grill pan on my stove top which requires a bit more cooking time, but I'm assuming you have a grill so I will give you those cooking instructions.) Place pork on a grill rack coated with cooking spray and grill 16 minutes or until a thermometer inserted in the thickest portion registers 155 degrees, turning once. Let stand 10 minutes, cut crosswise into 1/4 inch slices. Place pear halves in a shallow dish and drizzle with remaining olive oil. Toss gently to coat. Place on grill and grill 3 minutes or until golden. Fill with cheese and serve alongside pork. (Take a bite of the pork with the pear and cheese - delicious!)
Tuesday, October 6, 2009
Week of High Protein, Low Carb Dinners for Jonathan
This was a lot of typing. There are most likely typos, and you'll want to double check the grocery list to make sure I didn't forget anything. The only accuracy I can guarantee is that of the recipes. There are two fish, two vegetarian, and 3 chicken dishes. Some take a bit longer than 30 minutes, but not in prep work, just in cook time. Some make great leftovers so you can make them when you have extra time. Let me know if you have any questions!
Menu Plan:
Sunday
- Zucchini-Wrapped Tilapia with Balsamic Butter Sauce with Wild Rice and sugar Snap Peas ***cook enough wild rice to have 1 cup left over***
Monday
- Grilled Butterflied Chicken Breasts atop Wilted Spinach and Fresh Mozzarella
Tuesday
- Lentil Salad or Mediterranean Couscous and Lentil Salad (your choice – two recipes to choose from) ***save remaining ½ red pepper for Thursday***
Wednesday
- Stuffed Salmon and Autumn Salad with Balsamic Pear Syrup ***you will serve this salad again on Friday***
Thursday
- Chicken Fajitas with Red Pepper, Zucchini and Yellow Squash
Friday
- Stuffed Portobello Mushrooms and Autumn Salad with Balsamic Pear Syrup
Saturday
- Chicken Vegetable Barley Soup
Shopping List:
Tilapia Fillets (2)
Salmon Fillet (1/2 to 1 lb)
Chicken Breasts (3)
Fresh Mozzarella (4 ounces)
Soft Goat Cheese (2 ounces) ***there is a lot of bad goat cheese out there, hunt out one that you like. Mom found a good one at Caputo’s, I like the one at Wal-Mart***
Feta Cheese (4 ounces)
Sour Cream
Whole Wheat Tortillas
Whole Wheat Pita Bread
Wild Rice Blend ***Costco has a great organic wild rice blend***
Couscous (1 cup) ***bulk aisle***
Petite French Green Lentils (1 cup) ***bulk aisle***
Barley (1/2 cup) ***bulk aisle***
Black Beans, canned (optional addition to Fajitas)
Evaporated Milk (1 can)
Chicken Stock (1 box)
Fresh Spinach
Frozen Spinach (16 ounces)
Sugar Snap Peas
Carrot (2 medium sized)
Green Onions (6)
Celery (1 stalk)
Italian Parsley (1 bunch)
Garlic
Lemon (2)
Arugula (4 cups)
Mixed Greens (enough for 4 servings)
Grape Tomatoes (2 1/2 cups)
Zucchini (2 small)
Yellow Squash (3 small)
Red Bell Pepper (1)
Onion (2 to 3 depending on size)
Portobello Mushrooms (2 large)
Button or White Mushrooms (6 oz)
Fresh Basil
Italian or Plain Breadcrumbs
Walnuts (1/2 cup) ***bulk aisle***
Pear or Apple juice (1/2 cup) ***try the baby aisle to buy a small bottle***
Dried Tart Cherries (1/4 cup) ***bulk aisle***
Honey or Maple Walnuts (1/4 c) ***bulk aisle***
Mild Bleu Cheese (can substitute goat cheese - 2 ounces)
Pantry Staples:
Olive Oil
Balsamic Vinegar
White Wine Vinegar
Kosher Salt
Black Pepper
Nutmeg
Thyme
Rosemary
Oregano
Cayenne Pepper
Dijon Mustard
Honey
Salsa
Zucchini-Wrapped Tilapia
(approximate time for fish from start to finish is 25 minutes. The rice will take longer so start it first so everything is ready about the same time.)
1 zucchini, trimmed
2 Tbs extra-virgin olive oil
2 to 4 basil leaves
2 tilapia filets
1/4 c balsamic vinegar
1 garlic clove, minced
1 Tbs butter
Wild Rice
Cook wild rice blend according to package directions. (For extra flavor, replace the water with chicken stock if desired.)
Simmer vinegar and garlic in a small saucepan over medium heat until reduced to a thick syrup, about 5 minutes. Stir in 1 Tbs butter and set aside.
Shave zucchini lengthwise into very thin ribbons with a Y-shaped vegetable peeler.
Arrange 5 or 6 zucchini ribbons overlapping on a flat surface and top with a basil leaf.
Season fish with salt and pepper and place on top of basil and zucchini ribbons.
Top with another basil leaf (if desired) and wrap zucchini around the fish.
Heat 1 Tbs oil in a skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush the tops of the zucchini-wrapped fish with remaining oil.
Cover skillet and cook over medium heat, without turning, until barely cooked through, about 5 to 9 minutes depending on the thickness of the fish (fish will continue to cook from residual heat).
Meanwhile, bring a pot of salted water to a boil and cook sugar snap peas until tender crisp, about 1 minute. Drain and plate alongside cooked wild rice blend. Transfer the fish to the plates and drizzle with the balsamic butter reduction.
Grilled Butterflied Chicken Breasts with Spinach and Fresh Mozzarella
(approximate time from start to finish: 15 minutes)
1 chicken breast, butterflied and cut into two pieces
2 to 4 c fresh spinach
2 slices mozzarella
half a lemon
salt and pepper
Heat grill or grill pan. Season chicken with salt and pepper and spray with a light coating of cooking spray. Grill until cooked through, turning once, squirting with lemon juice halfway through.
Meanwhile, lightly wilt spinach and dress with a squeeze of lemon juice, a pinch of salt and pepper. Plate and top with fresh mozzarella. When chicken is cooked place on top of mozzarella and serve.
Lentil Salad
(approximate time from start to finish: 30 minutes)
1 c dried French green lentils, sorted and rinsed
1 medium-sized carrot, diced
6 green onions, thinly sliced
1 celery stalk, finely diced
½ red bell pepper, finely diced
½ c Italian parsley, finely chopped
1 clove garlic, minced
¼ c olive oil
Bring 3 c water to a boil and add lentils, reduce heat, and simmer 15 minutes or until lentils are just tender. Drain and put in large bowl. Toss lentils with remaining ingredients, drizzle with olive oil, and season to taste with salt and pepper. (serves 6) I like to serve this with whole wheat pita bread that has been brushed with olive oil, sprinkled with salt, grilled and cut into wedges. I also like it topped with a bit of sour cream or plain yogurt.
Mediterranean Couscous and Lentil Salad
(approximate time from start to finish: 30 minutes)
1 c French green lentils, sorted and rinsed
3 Tbs white wine vinegar
1 c couscous
½ tsp salt
3 Tbs plus 2 tsp olive oil
1 clove garlic, minced and mashed to a paste with ¼ tsp salt
4 c arugula leaves, chopped
2 c grape tomatoes, halved
½ c feta cheese, crumbled
Bring 3 c water to a boil and add lentils, reduce heat, and simmer 15 minutes or until lentils are just tender. Drain and put in large bowl.
Pour 1 ¼ c boiling water over couscous in a bowl, stir in salt and cover and let stand 5 minutes. Fluff with a fork and stir in 2 tsp oil. Add to lentils.
Whisk together garlic paste, remaining 3 Tbs oil and remaining 2 Tbs vinegar in a small bowl. Stir dressing into lentils and couscous, then gently add the arugula, tomatoes, and feta.
Stuffed Salmon
(approximate time from start to finish: 45 minutes)
We had this dish at our friends’ home one night and were shocked by its goodness, even Bryant who hated walnuts loved this dish. I am including the original recipe, which serves 6, so just halve the ingredients for you and Amy.
1 ½ to 2 lb salmon fillet
1 Tbs olive oil
½ c minced onion
½ c chopped walnuts
2 c frozen spinach, thawed and drained
¼ c Italian breadcrumbs
Pinch of nutmeg
1 Tbs Dijon mustard mixed with 1 Tbs honey
Preheat oven to 400 degrees. Coat baking pas with nonstick spray and set aside. Cut a slit down the side of the salmon almost all the way through but leaving one side intact. Heat oil in a large pan over medium high heat and sauté the onion for 3 minutes, add the walnuts for one minute spinach for 1 minute, and then add breadcrumbs and season with nutmeg, salt, and pepper. Cool 10 minutes in the fridge. Fill salmon pocket with stuffing and brush top of salmon with mustard honey mixture. Bake for 40 minutes or until cooked through.
Autumn Salad with Pear Balsamic Reduction
½ c apple juice or pear juice
½ c balsamic vinegar
¼ c dried tart cherries
1 tsp extra-virgin olive oil
6 c salad greens
¼ c honey roasted or maple walnuts
¼ c soft cheese
Salt and pepper to taste
In a small saucepan combine the juice and vinegar and bring to a simmer over medium heat. Put the cherries in a heatproof bowl and pour the hot liquid over them. Set aside to soften for 30 minutes. Pour cherries and their soaking liquid through a sieve held over the original pan and set the cherries aside. Bring the liquid to a simmer over medium heat and reduce to ¼ cup. It will be syrupy. Pour into a small bowl and whisk in oil. Combine the greens, walnuts, cherries, and cheese and drizzle with dressing. (serves 4)
Chicken Fajitas
(approximate time from start to finish: 20 minutes)
1 Tbs olive oil
1 chicken breast, thinly sliced
1 zucchini, cut into matchsticks
1 yellow squash, cut into matchsticks
1 small onion, thinly sliced
½ red bell pepper, cut into matchsticks
Salt, pepper, oregano, and cayenne pepper to taste
1 15-ounce can black beans, optional
Whole Wheat Tortillas
Sour cream and salsa for serving
Heat olive oil in a large sauté pan, add onions and chicken and cook until chicken is almost cooked through, seasoning with salt and pepper. Add remaining vegetables and sauté until tender crisp, seasoning with oregano and cayenne pepper to taste. Stir in black beans until heated through. Warm tortillas, fill with fajita mixture, top with sour cream and salsa if desired.
Stuffed Portobello Mushrooms
(approximate time from start to finish: 45 minutes)
This dish originally served four. In the ingredients I only put down enough to serve 2, but I am including the original recipe because you can make these up to two days in advance, just individually wrap in plastic wrap and refrigerate until ready to use.
2 Tbs olive oil, divided
1 small onion, finely chopped (1 cup)
6 ounces button or white mushrooms, chopped
1 clove garlic, minced
¼ tsp salt
1 c cooked wild rice
2 ounces goat cheese, crumbled
4 large Portobello mushrooms, stems and gills removed
12 cherry tomatoes, halved
4 tsp fine breadcrumbs, divided
Preheat oven to 425 degrees and coat baking sheet with cooking spray. Heat a large skillet over medium heat and add 1 Tbs oil. Add onion and cook 5 minutes or until translucent, stirring often. Stir in button mushrooms, garlic, and salt and cook 8 to 10 minutes or until mushrooms are soft and most of the liquid is evaporated, stirring frequently. Stir in rice and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
Fill each Portobello with about 1/3 c filling and top with tomato halves. Place portobello mushrooms on baking sheet, drizzle with remaining olive oil and sprinkle each with 1 tsp breadcrumbs. Bake 30 to 35 minutes or until mushrooms are cooked through and breadcrumbs are golden.
Chicken Vegetable Barley Soup
(approximate time from start to finish: 45 minutes)
This is less of a precise recipe and more of a suggestion. Adjust to suit your taste.
1 chicken breast, shredded and cooked (you can grill extra chicken or cook extra when you make fajitas, or chop and cook before making the soup)
1 Tbs olive oil
1 small onion, diced
1 clove garlic, minced
1 medium carrot, diced
1 zucchini, diced
1 yellow squash, diced
1 box chicken stock
1 can evaporated milk
¼ to ½ c barley
Salt, pepper, thyme, and rosemary to taste
Heat olive oil in a large soup pot and add onion and carrot and sauté until onion is translucent. Add garlic for 1 minute and then add remaining vegetables and season with salt and pepper. Add 1 box good chicken stock, cubed or shredded chicken, and barley. When barley is cooked add 1 can evaporated milk and season to taste with salt, pepper, thyme, and rosemary. Simmer until ready to eat. (This is good the first day, but amazing the second day and consequently a great make ahead dish.)
Menu Plan:
Sunday
- Zucchini-Wrapped Tilapia with Balsamic Butter Sauce with Wild Rice and sugar Snap Peas ***cook enough wild rice to have 1 cup left over***
Monday
- Grilled Butterflied Chicken Breasts atop Wilted Spinach and Fresh Mozzarella
Tuesday
- Lentil Salad or Mediterranean Couscous and Lentil Salad (your choice – two recipes to choose from) ***save remaining ½ red pepper for Thursday***
Wednesday
- Stuffed Salmon and Autumn Salad with Balsamic Pear Syrup ***you will serve this salad again on Friday***
Thursday
- Chicken Fajitas with Red Pepper, Zucchini and Yellow Squash
Friday
- Stuffed Portobello Mushrooms and Autumn Salad with Balsamic Pear Syrup
Saturday
- Chicken Vegetable Barley Soup
Shopping List:
Tilapia Fillets (2)
Salmon Fillet (1/2 to 1 lb)
Chicken Breasts (3)
Fresh Mozzarella (4 ounces)
Soft Goat Cheese (2 ounces) ***there is a lot of bad goat cheese out there, hunt out one that you like. Mom found a good one at Caputo’s, I like the one at Wal-Mart***
Feta Cheese (4 ounces)
Sour Cream
Whole Wheat Tortillas
Whole Wheat Pita Bread
Wild Rice Blend ***Costco has a great organic wild rice blend***
Couscous (1 cup) ***bulk aisle***
Petite French Green Lentils (1 cup) ***bulk aisle***
Barley (1/2 cup) ***bulk aisle***
Black Beans, canned (optional addition to Fajitas)
Evaporated Milk (1 can)
Chicken Stock (1 box)
Fresh Spinach
Frozen Spinach (16 ounces)
Sugar Snap Peas
Carrot (2 medium sized)
Green Onions (6)
Celery (1 stalk)
Italian Parsley (1 bunch)
Garlic
Lemon (2)
Arugula (4 cups)
Mixed Greens (enough for 4 servings)
Grape Tomatoes (2 1/2 cups)
Zucchini (2 small)
Yellow Squash (3 small)
Red Bell Pepper (1)
Onion (2 to 3 depending on size)
Portobello Mushrooms (2 large)
Button or White Mushrooms (6 oz)
Fresh Basil
Italian or Plain Breadcrumbs
Walnuts (1/2 cup) ***bulk aisle***
Pear or Apple juice (1/2 cup) ***try the baby aisle to buy a small bottle***
Dried Tart Cherries (1/4 cup) ***bulk aisle***
Honey or Maple Walnuts (1/4 c) ***bulk aisle***
Mild Bleu Cheese (can substitute goat cheese - 2 ounces)
Pantry Staples:
Olive Oil
Balsamic Vinegar
White Wine Vinegar
Kosher Salt
Black Pepper
Nutmeg
Thyme
Rosemary
Oregano
Cayenne Pepper
Dijon Mustard
Honey
Salsa
Zucchini-Wrapped Tilapia
(approximate time for fish from start to finish is 25 minutes. The rice will take longer so start it first so everything is ready about the same time.)
1 zucchini, trimmed
2 Tbs extra-virgin olive oil
2 to 4 basil leaves
2 tilapia filets
1/4 c balsamic vinegar
1 garlic clove, minced
1 Tbs butter
Wild Rice
Cook wild rice blend according to package directions. (For extra flavor, replace the water with chicken stock if desired.)
Simmer vinegar and garlic in a small saucepan over medium heat until reduced to a thick syrup, about 5 minutes. Stir in 1 Tbs butter and set aside.
Shave zucchini lengthwise into very thin ribbons with a Y-shaped vegetable peeler.
Arrange 5 or 6 zucchini ribbons overlapping on a flat surface and top with a basil leaf.
Season fish with salt and pepper and place on top of basil and zucchini ribbons.
Top with another basil leaf (if desired) and wrap zucchini around the fish.
Heat 1 Tbs oil in a skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush the tops of the zucchini-wrapped fish with remaining oil.
Cover skillet and cook over medium heat, without turning, until barely cooked through, about 5 to 9 minutes depending on the thickness of the fish (fish will continue to cook from residual heat).
Meanwhile, bring a pot of salted water to a boil and cook sugar snap peas until tender crisp, about 1 minute. Drain and plate alongside cooked wild rice blend. Transfer the fish to the plates and drizzle with the balsamic butter reduction.
Grilled Butterflied Chicken Breasts with Spinach and Fresh Mozzarella
(approximate time from start to finish: 15 minutes)
1 chicken breast, butterflied and cut into two pieces
2 to 4 c fresh spinach
2 slices mozzarella
half a lemon
salt and pepper
Heat grill or grill pan. Season chicken with salt and pepper and spray with a light coating of cooking spray. Grill until cooked through, turning once, squirting with lemon juice halfway through.
Meanwhile, lightly wilt spinach and dress with a squeeze of lemon juice, a pinch of salt and pepper. Plate and top with fresh mozzarella. When chicken is cooked place on top of mozzarella and serve.
Lentil Salad
(approximate time from start to finish: 30 minutes)
1 c dried French green lentils, sorted and rinsed
1 medium-sized carrot, diced
6 green onions, thinly sliced
1 celery stalk, finely diced
½ red bell pepper, finely diced
½ c Italian parsley, finely chopped
1 clove garlic, minced
¼ c olive oil
Bring 3 c water to a boil and add lentils, reduce heat, and simmer 15 minutes or until lentils are just tender. Drain and put in large bowl. Toss lentils with remaining ingredients, drizzle with olive oil, and season to taste with salt and pepper. (serves 6) I like to serve this with whole wheat pita bread that has been brushed with olive oil, sprinkled with salt, grilled and cut into wedges. I also like it topped with a bit of sour cream or plain yogurt.
Mediterranean Couscous and Lentil Salad
(approximate time from start to finish: 30 minutes)
1 c French green lentils, sorted and rinsed
3 Tbs white wine vinegar
1 c couscous
½ tsp salt
3 Tbs plus 2 tsp olive oil
1 clove garlic, minced and mashed to a paste with ¼ tsp salt
4 c arugula leaves, chopped
2 c grape tomatoes, halved
½ c feta cheese, crumbled
Bring 3 c water to a boil and add lentils, reduce heat, and simmer 15 minutes or until lentils are just tender. Drain and put in large bowl.
Pour 1 ¼ c boiling water over couscous in a bowl, stir in salt and cover and let stand 5 minutes. Fluff with a fork and stir in 2 tsp oil. Add to lentils.
Whisk together garlic paste, remaining 3 Tbs oil and remaining 2 Tbs vinegar in a small bowl. Stir dressing into lentils and couscous, then gently add the arugula, tomatoes, and feta.
Stuffed Salmon
(approximate time from start to finish: 45 minutes)
We had this dish at our friends’ home one night and were shocked by its goodness, even Bryant who hated walnuts loved this dish. I am including the original recipe, which serves 6, so just halve the ingredients for you and Amy.
1 ½ to 2 lb salmon fillet
1 Tbs olive oil
½ c minced onion
½ c chopped walnuts
2 c frozen spinach, thawed and drained
¼ c Italian breadcrumbs
Pinch of nutmeg
1 Tbs Dijon mustard mixed with 1 Tbs honey
Preheat oven to 400 degrees. Coat baking pas with nonstick spray and set aside. Cut a slit down the side of the salmon almost all the way through but leaving one side intact. Heat oil in a large pan over medium high heat and sauté the onion for 3 minutes, add the walnuts for one minute spinach for 1 minute, and then add breadcrumbs and season with nutmeg, salt, and pepper. Cool 10 minutes in the fridge. Fill salmon pocket with stuffing and brush top of salmon with mustard honey mixture. Bake for 40 minutes or until cooked through.
Autumn Salad with Pear Balsamic Reduction
½ c apple juice or pear juice
½ c balsamic vinegar
¼ c dried tart cherries
1 tsp extra-virgin olive oil
6 c salad greens
¼ c honey roasted or maple walnuts
¼ c soft cheese
Salt and pepper to taste
In a small saucepan combine the juice and vinegar and bring to a simmer over medium heat. Put the cherries in a heatproof bowl and pour the hot liquid over them. Set aside to soften for 30 minutes. Pour cherries and their soaking liquid through a sieve held over the original pan and set the cherries aside. Bring the liquid to a simmer over medium heat and reduce to ¼ cup. It will be syrupy. Pour into a small bowl and whisk in oil. Combine the greens, walnuts, cherries, and cheese and drizzle with dressing. (serves 4)
Chicken Fajitas
(approximate time from start to finish: 20 minutes)
1 Tbs olive oil
1 chicken breast, thinly sliced
1 zucchini, cut into matchsticks
1 yellow squash, cut into matchsticks
1 small onion, thinly sliced
½ red bell pepper, cut into matchsticks
Salt, pepper, oregano, and cayenne pepper to taste
1 15-ounce can black beans, optional
Whole Wheat Tortillas
Sour cream and salsa for serving
Heat olive oil in a large sauté pan, add onions and chicken and cook until chicken is almost cooked through, seasoning with salt and pepper. Add remaining vegetables and sauté until tender crisp, seasoning with oregano and cayenne pepper to taste. Stir in black beans until heated through. Warm tortillas, fill with fajita mixture, top with sour cream and salsa if desired.
Stuffed Portobello Mushrooms
(approximate time from start to finish: 45 minutes)
This dish originally served four. In the ingredients I only put down enough to serve 2, but I am including the original recipe because you can make these up to two days in advance, just individually wrap in plastic wrap and refrigerate until ready to use.
2 Tbs olive oil, divided
1 small onion, finely chopped (1 cup)
6 ounces button or white mushrooms, chopped
1 clove garlic, minced
¼ tsp salt
1 c cooked wild rice
2 ounces goat cheese, crumbled
4 large Portobello mushrooms, stems and gills removed
12 cherry tomatoes, halved
4 tsp fine breadcrumbs, divided
Preheat oven to 425 degrees and coat baking sheet with cooking spray. Heat a large skillet over medium heat and add 1 Tbs oil. Add onion and cook 5 minutes or until translucent, stirring often. Stir in button mushrooms, garlic, and salt and cook 8 to 10 minutes or until mushrooms are soft and most of the liquid is evaporated, stirring frequently. Stir in rice and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
Fill each Portobello with about 1/3 c filling and top with tomato halves. Place portobello mushrooms on baking sheet, drizzle with remaining olive oil and sprinkle each with 1 tsp breadcrumbs. Bake 30 to 35 minutes or until mushrooms are cooked through and breadcrumbs are golden.
Chicken Vegetable Barley Soup
(approximate time from start to finish: 45 minutes)
This is less of a precise recipe and more of a suggestion. Adjust to suit your taste.
1 chicken breast, shredded and cooked (you can grill extra chicken or cook extra when you make fajitas, or chop and cook before making the soup)
1 Tbs olive oil
1 small onion, diced
1 clove garlic, minced
1 medium carrot, diced
1 zucchini, diced
1 yellow squash, diced
1 box chicken stock
1 can evaporated milk
¼ to ½ c barley
Salt, pepper, thyme, and rosemary to taste
Heat olive oil in a large soup pot and add onion and carrot and sauté until onion is translucent. Add garlic for 1 minute and then add remaining vegetables and season with salt and pepper. Add 1 box good chicken stock, cubed or shredded chicken, and barley. When barley is cooked add 1 can evaporated milk and season to taste with salt, pepper, thyme, and rosemary. Simmer until ready to eat. (This is good the first day, but amazing the second day and consequently a great make ahead dish.)
Thursday, September 17, 2009
Veggie Recipes for Melissa
Melissa - let me know if you have any specific requests. I think the quickest way to add veggies to a meal is to make a pasta dish. Here are a few of our favorites:
Linguine and Cherry Tomatoes
2 c cherry tomatoes, washed and halved
2 to 4 Tbs good Olive Oil
Salt and Pepper to taste
2 to 4 oz cheese (Parmesan, asiago, any hard cheese will do)
6 oz linguine
Bring a pot of salted water to a boil and cook linguine according to directions (about 10 minutes). In the meantime halve the cherry tomatoes and combine in a large bowl with the olive oil, grated cheese, salt and pepper. When pasta is cooked drain and add to the tomato mixture, tossing to combine. This is great served with a lettuce salad and garlic bread.
Penne with Matchstick Zucchini and Mozzarella Cubes
4 oz dried penne pasta
1 large red bell pepper, thinly sliced
1 medium zucchini, cut into matchsticks
1/2 tsp dried oregano
2 medium garlic cloves, minced
1/2 tsp dried basil
1/4 tsp salt
4 oz part-skim mozzarella cheese, cut into 1/4 to 1/2 inch cubes
Cook the pasta according to package directions, drain well reserving 1/2 c pasta water.
Meanwhile heat a large skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray. Add bell pepper, zucchini, oregano, garlic, and basil and cook for 5 minutes or until bell pepper is tender crisp and zucchini is starting to lightly brown. Gently stir in the pasta, reserved pasta water, salt and mozzarella. Serve immediately.
Pasta Primavera with Breadcrumb Topping
8 oz fusilli or rotini
3 Tbs olive oil
1/2 lb green beans, trimmed
small yellow onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper (you can omit if you don't like heat)
3 medium zucchini (about 1/2 lb) julienned
2 large red bell peppers, julienned
1/4 c finely chopped basil (or use 1 tsp dried)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 c plain dry breadcrumbs
Freshly grated Parmesan cheese
Olive Oil
Cook pasta according to package directions.
Bring a large pot of salted water to a boil. Add green beans for 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking.
Heat 2 Tbs oil in a large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper and cook, covered, for 3 minutes. Add Zucchini, peppers, basil, and oregano and cook, uncovered for 5 minutes or until vegetables are just al dente. DO NOT OVERCOOK! Season with salt to taste.
Warm remaining 1 Tbs oil in a second skillet over medium heat. Add breadcrumbs and saute until golden, about 5 minutes. Add drained pasta to vegetables and toss to blend. Sprinkle with breadcrumbs, cheese, a drizzle of olive oil, and serve.
Let me know if you want any of the following recipes - Roasted Corn and Black Bean Quesadillas, Zucchini and Corn Quesadillas, Stuffed Red Peppers, Roasted Vegetable Enchiladas with Tomatillo Sauce, Portabello Mushrooms stuffed with Wild Rice and Goat Cheese, or Grits Souffle with Tomato Coulis (a cheesy souffle with asparagus and a spicy tomato sauce).
Linguine and Cherry Tomatoes
2 c cherry tomatoes, washed and halved
2 to 4 Tbs good Olive Oil
Salt and Pepper to taste
2 to 4 oz cheese (Parmesan, asiago, any hard cheese will do)
6 oz linguine
Bring a pot of salted water to a boil and cook linguine according to directions (about 10 minutes). In the meantime halve the cherry tomatoes and combine in a large bowl with the olive oil, grated cheese, salt and pepper. When pasta is cooked drain and add to the tomato mixture, tossing to combine. This is great served with a lettuce salad and garlic bread.
Penne with Matchstick Zucchini and Mozzarella Cubes
4 oz dried penne pasta
1 large red bell pepper, thinly sliced
1 medium zucchini, cut into matchsticks
1/2 tsp dried oregano
2 medium garlic cloves, minced
1/2 tsp dried basil
1/4 tsp salt
4 oz part-skim mozzarella cheese, cut into 1/4 to 1/2 inch cubes
Cook the pasta according to package directions, drain well reserving 1/2 c pasta water.
Meanwhile heat a large skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray. Add bell pepper, zucchini, oregano, garlic, and basil and cook for 5 minutes or until bell pepper is tender crisp and zucchini is starting to lightly brown. Gently stir in the pasta, reserved pasta water, salt and mozzarella. Serve immediately.
Pasta Primavera with Breadcrumb Topping
8 oz fusilli or rotini
3 Tbs olive oil
1/2 lb green beans, trimmed
small yellow onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper (you can omit if you don't like heat)
3 medium zucchini (about 1/2 lb) julienned
2 large red bell peppers, julienned
1/4 c finely chopped basil (or use 1 tsp dried)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 c plain dry breadcrumbs
Freshly grated Parmesan cheese
Olive Oil
Cook pasta according to package directions.
Bring a large pot of salted water to a boil. Add green beans for 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking.
Heat 2 Tbs oil in a large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper and cook, covered, for 3 minutes. Add Zucchini, peppers, basil, and oregano and cook, uncovered for 5 minutes or until vegetables are just al dente. DO NOT OVERCOOK! Season with salt to taste.
Warm remaining 1 Tbs oil in a second skillet over medium heat. Add breadcrumbs and saute until golden, about 5 minutes. Add drained pasta to vegetables and toss to blend. Sprinkle with breadcrumbs, cheese, a drizzle of olive oil, and serve.
Let me know if you want any of the following recipes - Roasted Corn and Black Bean Quesadillas, Zucchini and Corn Quesadillas, Stuffed Red Peppers, Roasted Vegetable Enchiladas with Tomatillo Sauce, Portabello Mushrooms stuffed with Wild Rice and Goat Cheese, or Grits Souffle with Tomato Coulis (a cheesy souffle with asparagus and a spicy tomato sauce).
Hotcakes
This photo is several years old, but it is one in which my Nana is actually smiling. Usually she is trying to hide from the camera. She will be 80 years old next month and is still going strong despite battling cancer 3 times. I absolutely love her hotcakes, and although she gave me the recipe several years ago I've never been able to replicate her hotcakes at home. So this trip I decided to watch her closely and write down her every move. It was a good decision because she has made some major changes (like omitting the sugar, cutting the salt in half, and doubling the amount of buttermilk!) to the recipe and didn't write them down because she thought I wanted the original recipe. Her hotcakes are light and feathery with a slight tang from the buttermilk. They are my favorite.1 1/4 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 1/2 - 2 c buttermilk (the amount of buttermilk depends on your flour and the humidity. The batter will thicken as it sits. You want it to pour easily off the spoon, not plop or run off.)
2 Tbs oil
In a mixing bowl combine the first 4 ingredients. Make a well in the center and add the remaining 3 ingredients. Mix until the batter is smooth. Drop by tablespoonful (this is important - not the measurement tablespoon, but the big spoon in your utensil drawer) onto a hot griddle. When bubbles appear on the surface flip and cook on the other side until golden brown. Serve with syrup of your choice. Nana prefers chokecherry syrup.
Thursday, August 20, 2009
An egg by any other name . . .
Breakfasts at my Nana's home are anything but simple. The usual spread consists of hotcakes (she doesn't make pancakes as far as I know, just hotcakes), toast, eggs, hot cereal with cream and brown sugar, and fresh fruit smoothies which are my Papa's specialty. I grew up eating what I thought were poached eggs any time I was staying with them. Poached eggs were and still are my favorite especially with a well-buttered piece of toast to tear up and mix into the runny yolk and just cooked egg white. It wasn't until around the age of 23 or so that I learned that what I thought was a poached egg was not. I was watching one of those become a designer reality shows and one of the team projects was to run a B&B for a weekend. One of the judges ordered a poached egg and this seemingly simple meal because quite the challenge for one of the teams. Their poached egg was most certainly not my poached egg. I decided that my Nana was just confused and made my first actually poached egg several days later. I didn't like it at all.
Fast forward. I am really hungry and stranded at home because Bryant is working at a hospital in another city this week and therefore has our car. Our refrigerator is almost empty because we are moving into our new home soon.so I do not have many food options at the moment. I do, however, have eggs and cream, and as I thought about what I could make I remembered hearing something about an egg coddled in cream. My Internet search led me to this article by Dorrie Greenspan and the realization that I have been eating coddled eggs my entire life, minus the cream. Coddled eggs, come to find out, are a quintessential British dish which makes even more sense considering my Nana's very English upbringing. So there you have it. I like my eggs coddled, not poached, thank you very much, and the addition of cream is simply lovely. One mystery solved. The next task is to figure out how on earth to make her hotcakes. I have the recipe, but I swear they are not remotely close to the ones that she whips up. I may have to record her making them next week.
Fast forward. I am really hungry and stranded at home because Bryant is working at a hospital in another city this week and therefore has our car. Our refrigerator is almost empty because we are moving into our new home soon.so I do not have many food options at the moment. I do, however, have eggs and cream, and as I thought about what I could make I remembered hearing something about an egg coddled in cream. My Internet search led me to this article by Dorrie Greenspan and the realization that I have been eating coddled eggs my entire life, minus the cream. Coddled eggs, come to find out, are a quintessential British dish which makes even more sense considering my Nana's very English upbringing. So there you have it. I like my eggs coddled, not poached, thank you very much, and the addition of cream is simply lovely. One mystery solved. The next task is to figure out how on earth to make her hotcakes. I have the recipe, but I swear they are not remotely close to the ones that she whips up. I may have to record her making them next week.
Thursday, August 13, 2009
Simple Food
Summer is synonymous with simple food. Dinners lately have been centered around produce. Green beans sauteed with bacon heaped on a platter with fresh corn on the cob rubbed with butter, grilled slices of baguette drizzled with olive oil and chopped fresh tomatoes tossed with pesto. Fresh cherry tomatoes tossed with angel hair pasta, drizzled with olive oil, and topped with grated Parmesan cheese and cracked black pepper. Breakfast this morning was beautiful. Ripe Turkish figs served alongside a scoop of ricotta cheese that had been sprinkled with cinnamon and drizzled with a delicate honey. Meals do not have be complicated, especially in the summer.
Friday, August 7, 2009
Dinner for Emily
My sweet friend Emily went on a trip to Italy this past Spring and dutifully documented everything she ate just for me. She even brought back pesto and cheese for me, but there was a catch. She said I could only have them if I cooked Italian food for her, a deal that seemed to be completely in my favor. Last night we had a great time eating ravioli with a ricotta garlic filling in a chicken stock reduction, bruschetta with pesto, tomatoes, and asiago cheese, and peche bianche con panna di mandorla, which translated means white peaches with almond cream. This dinner was the perfect excuse to buy a manual pasta roller. Rolling out the dough was so much easier. I am thankful that I didn't buy the ravioli attachment however because I think it is more fun to use my ravioli rolling pin and cutter. Here's the photographic process (since I posted the recipe several months ago:
What the dough looks like when all liquid has been incorporated
Cutting the ravioli
Filling the well with the egg/water/oil mixture
What the dough looks like when all liquid has been incorporated
Dough after kneading for 5 minutes
Spreading the ricotta filling on the pasta
Cutting the ravioli
Drying out the ravioli on a pan with semolina
I have been waiting to make this dessert since 2005. Bryant bought me an Under the Tuscan Sun day planner that year and it was filled with great Italian recipes. This dessert has always looked delicious, and it is truly amazing. I didn't take a photo of my dessert because I had to use yellow peaches (I couldn't find any white ones that were ripe enough) and these were a bit too ripe so they didn't hold their form as well after poaching. I would also reduce the amount of cookie crumbs because it made the mixture a bit too dark, but the taste was still incredible. The Amaretti cookies are expensive, but lovely. Even the packaging is fabulous.
Here is a close up of the photo from the page I saved from my day planner. It is easy and very, very good.
***If you aren't a fan of the almond flavor you could simply use vanilla extract or add lemon zest. You could find a vanilla cookie to crumble instead. The Amaretti cookies are delicious and worth a try.
Pesche Bianche Con Panna Di Mandorla
1 c mascarpone
Juice of 1/2 lemon
1/4 c heavy cream
1/4 c superfine sugar
1/2 c sliced almonds, toasted and cooled
1 1/2 c crushed almond cookie crumbs, such as Amaretti (I would reduce this to 1 cup)
6 large white peaches, ripe but not soft
1 c ginger ale or sparkling apple cider (poaching liquid)
Mix all filling ingredients and chill for 15 minutes. Meanwhile, peal the peaches and halve them removing the pit. Bring the poaching liquid to a boil in a medium saucepan. Add the peach halves and poach for 3 to 4 minutes, spooning liquid over the halves. Remove peaches from the liquid and cool. Spoon a mound of mascarpone mixture into the center of the peach. Serve, garnished with almonds and mint leaves.
Serves 6
Thursday, August 6, 2009
Recipes for Melissa & then some
Melissa - I am so sorry that it has taken me so long to post these recipes! Hopefully it isn't too late. This scone recipe is one that I've adapted from the American Heart Association Cookbook on page 515. The original recipe calls for pineapple juice but my mom substituted orange juice one day and that was the beginning of our mutual love for this great recipe. It can be easily adapted to whatever ingredients you have on hand. Some of our favorite combinations include lemon poppy seed, orange poppy seed, and orange lavender. Feel free to play around with the flavor combinations. The original recipe also calls for 1/2 c dried cranberries which I always omit, but you can add them or any other dried fruit that sounds tasty.
Scones
2 c all-purpose flour
1/2 c rolled oats
1/2 c sugar
1 Tbs poppy seeds (optional, sometimes I substitute 1/2 tsp lavender buds or orange zest)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbs butter
1/2 c dried cranberries (optional)
1/2 c orange juice
1 egg, lightly beaten
Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
In a large bowl combine flour, oatmeal, sugar, poppy seeds, baking powder, baking soda, and salt. Cut butter into flour mixture until crumbly. Stir in cranberries (if using) and make a well in the center of mixture. Pour in juice and egg and stir until just combined. Don't over mix!
With floured hands divide the dough in half. Shape into 2 balls and place on baking sheet 4 to inches apart. Flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife, but do not separate.
Bake for 15 to 20 minutes or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack.
***I like to drizzle these with a simple icing made with powdered sugar and orange juice. Sometimes I mix lavender buds with the sugar in my coffee grinder. Sometimes I add orange or lemon zest. Play around with the flavors. These are delicious and easy.
You also asked for a recipe for white bread. I am assuming you want the normal white loaf sandwich bread, and this is the only recipe I've tried. Bryant & I are in love with this bread, it is delicious. Again, this only makes one loaf. There is a basic white bread recipe in the American Heart Association cookbook (pg 463) but I haven't tried it yet, and it makes two loaves. This recipe is from the Wednesday Chef blog.
Maple White Bread (Makes 1 large loaf)
1 cup milk (whole milk is best, but any kind will do)
1/4 cup maple syrup (use real maple syrup, not the fake stuff)
4 tablespoons sweet butter (unsalted)
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour
1. Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
2. Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
3. Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
4. Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
5. Cover and set in a warm place to rise until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.
To read the original post go to http://www.thewednesdaychef.com/the_wednesday_chef/2009/02/maple-white-bread.html
I have taken a cooking hiatus this past month because I was sick for half of it and out of town for the other half. Last Saturday I cooked dinner for 40 people. It was a lot of work, a lot of fun, and a great learning experience. I will share my recipes and experience soon. I am finally getting back into the swing of things now that I am feeling better, and one thing that really helped me this week was prepping all of my produce in one day. On Monday I went grocery shopping and bought yellow squash, zucchini, onion, yams, corn, and carrots. I diced the squash, yams, zucchini, and onion and put in separate containers in the fridge. I removed the kernels from the corn and shredded the carrots and gave each of them their own containers. Then I cooked a big batch of brown rice (which turned out perfect for once thank to this great advice) and separated it into 1 cup servings. Cooking has been a breeze. I've made vegetarian burritos by sauteing all of the veggies with the rice and black beans, then folding them up in a whole wheat tortilla and serving with sour cream. I made egg fried rice by again sauteing the veggies (except for the corn), adding rice and then 3 lightly beaten eggs. Dessert has been fresh fruit including strawberries, figs, and black grapes. Tonight I am cooking for friends and planning on making ricotta ravioli with a reduced chicken stock sauce, crostini with pesto and thinly sliced tomatoes, and a special dessert that I saved from an old day planner - poached pears filled with a sweet mascarpone mixture and topped with toasted almonds and crushed amaretti cookies. It should be good. I will try to take photos before devouring the food.
Scones
2 c all-purpose flour
1/2 c rolled oats
1/2 c sugar
1 Tbs poppy seeds (optional, sometimes I substitute 1/2 tsp lavender buds or orange zest)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbs butter
1/2 c dried cranberries (optional)
1/2 c orange juice
1 egg, lightly beaten
Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
In a large bowl combine flour, oatmeal, sugar, poppy seeds, baking powder, baking soda, and salt. Cut butter into flour mixture until crumbly. Stir in cranberries (if using) and make a well in the center of mixture. Pour in juice and egg and stir until just combined. Don't over mix!
With floured hands divide the dough in half. Shape into 2 balls and place on baking sheet 4 to inches apart. Flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife, but do not separate.
Bake for 15 to 20 minutes or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack.
***I like to drizzle these with a simple icing made with powdered sugar and orange juice. Sometimes I mix lavender buds with the sugar in my coffee grinder. Sometimes I add orange or lemon zest. Play around with the flavors. These are delicious and easy.
You also asked for a recipe for white bread. I am assuming you want the normal white loaf sandwich bread, and this is the only recipe I've tried. Bryant & I are in love with this bread, it is delicious. Again, this only makes one loaf. There is a basic white bread recipe in the American Heart Association cookbook (pg 463) but I haven't tried it yet, and it makes two loaves. This recipe is from the Wednesday Chef blog.
Maple White Bread (Makes 1 large loaf)
1 cup milk (whole milk is best, but any kind will do)
1/4 cup maple syrup (use real maple syrup, not the fake stuff)
4 tablespoons sweet butter (unsalted)
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour
1. Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
2. Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
3. Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
4. Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
5. Cover and set in a warm place to rise until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.
To read the original post go to http://www.thewednesdaychef.com/the_wednesday_chef/2009/02/maple-white-bread.html
I have taken a cooking hiatus this past month because I was sick for half of it and out of town for the other half. Last Saturday I cooked dinner for 40 people. It was a lot of work, a lot of fun, and a great learning experience. I will share my recipes and experience soon. I am finally getting back into the swing of things now that I am feeling better, and one thing that really helped me this week was prepping all of my produce in one day. On Monday I went grocery shopping and bought yellow squash, zucchini, onion, yams, corn, and carrots. I diced the squash, yams, zucchini, and onion and put in separate containers in the fridge. I removed the kernels from the corn and shredded the carrots and gave each of them their own containers. Then I cooked a big batch of brown rice (which turned out perfect for once thank to this great advice) and separated it into 1 cup servings. Cooking has been a breeze. I've made vegetarian burritos by sauteing all of the veggies with the rice and black beans, then folding them up in a whole wheat tortilla and serving with sour cream. I made egg fried rice by again sauteing the veggies (except for the corn), adding rice and then 3 lightly beaten eggs. Dessert has been fresh fruit including strawberries, figs, and black grapes. Tonight I am cooking for friends and planning on making ricotta ravioli with a reduced chicken stock sauce, crostini with pesto and thinly sliced tomatoes, and a special dessert that I saved from an old day planner - poached pears filled with a sweet mascarpone mixture and topped with toasted almonds and crushed amaretti cookies. It should be good. I will try to take photos before devouring the food.
Tuesday, July 7, 2009
It was that good.
I honestly thought there would be at least one remaining slice, but we all decided that seconds were a must, so this is the best I can do photograph-wise. One of the benefits of having people over for dinner is that it frees up a few extra dollars to make something extra special to eat. Our friends simply asked us to bring dessert which made it possible for me to splurge a bit. And it was worth it. I have a love/hate relationship with berry desserts because my healthy self feels like berries really don't need any additional calories, they are already delicious and should be enjoyed as is. My sweet-tooth self (who is getting larger by the day) can't deny that sugar and butter simply make things better, end of story. This recipe satisfies both by perfectly complimenting the berries in a healthy-ish way. It is the best fruit tart I have ever eaten. Each bite contains a perfectly ripe raspberry nestled in the most delicate vanilla/orange creamy filling and ends with the perfectly balanced salty/sweet layer of crust. Don't be intimidated by the lengthy instructions, this is very quick in terms of prep work, just make sure you leave plenty of time for freezing/cooling/chilling. The original recipe is from the July 09 issue of Vegetarian Times.Crust
1/4 c almonds
1/4 c pecans
1/4 c hazelnuts
1/4 c sugar
3/4 c whole wheat flour
1/4 tsp salt
6 Tbs chilled unsalted butter, diced
1 large egg yolk
Toast nuts on a baking sheet in a 350 degree oven for 12 to 15 minutes, or until browned, shaking periodically. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to a powder. Add butter and pulse until mixture resembles coarse meal. Add egg yolk and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with a fork. Freeze for 30 minutes. Adjust oven to 400 degrees and bake crust for 12 to 14 minutes, or until golden. Cool.
Filling:
1/2 c light sour cream
1/2 c nonfat plain Greek yogurt (use Fage brand)
2 Tbs brown sugar
1 tsp vanilla
Zest of 1 orange
2 c raspberries (or whatever mixture of berries you prefer)
1 Tbs orange juice
Whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest. Spread filling in crust. Toss berries with orange juice and gently spoon over top of filling until evenly covered. Refrigerate at least 30 minutes before serving.
Saturday, June 20, 2009
Cavatappi and Chard
This has been a pasta week. We started it off with pumpkin ravioli in a caramelized shallot and butter sauce, followed by this fabulous dish, and ended with the eggplant pasta mentioned earlier. All three dishes were so completely different that the repetition of pasta was inconsequential. Swiss Chard is in season and I love it in this dish. I am including a link to the original recipe but this is how I make this dish. Don't be put off by the raisins - they make this dish. A few words of advice: I use about half stems and half leaves. I'll post another recipe that will use up the remaining leaves. Six cups of stems is just way too much, and I like the color contrast that the leaves provide. You can use any kind of Swiss Chard - rainbow, green, or red, but do realize that if you use the rainbow or red you will end up with a pink sauce. Not necessarily a bad thing, but I've found that the green chard just looks better. The recipe calls for golden raisins, but they are not naturally golden. Use what you feel comfortable with, but I did find a golden raisin called Himalayan Monukka raisins which are delicious but contain seeds. I ended up halving and seeding all of the raisins. This dish tastes fantastic.
1/4 c pine nuts (I don't toast pine nuts, you can, I just don't want to go to the effort for this dish)
2 Tbs olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
2 Tbs apple cider vinegar
1 tsp ground cumin
6 c swiss chard stems and leaves cut into 1/2 inch pieces
1 can evaporated milk, not reduced fat
1/2 c golden raisins
16 oz cavatappi pasta (or any pasta with ridges that will hold the sauce)
***the last time I made this dish I was out of broth and hard cheese, so I omitted both and simply increased the evaporated milk. You can use cream as well, but I always have evaporated milk on hand.
Heat oil in a large skilled over medium heat. Add shallots and cook until golden brown, about 5minutes. Add garlic and cook 1 minute more. Remove from heat and add the vinegar and cumin. Let vinegar evaporate 20 seconds, then return skillet to heat. Add 1/3 c water and bring to a simmer. Stir in chard stems and reduce heat to medium low. Simmer for 12 minutes or until tender. Stir in chard leaves, milk, and raisins and simmer 10 more minutes. Cook pasta according to directions, drain, and add to chard mixture. Transfer to a serving bowl and top with pine nuts. Enjoy!
1/4 c pine nuts (I don't toast pine nuts, you can, I just don't want to go to the effort for this dish)
2 Tbs olive oil
3 large shallots, thinly sliced
2 cloves garlic, minced
2 Tbs apple cider vinegar
1 tsp ground cumin
6 c swiss chard stems and leaves cut into 1/2 inch pieces
1 can evaporated milk, not reduced fat
1/2 c golden raisins
16 oz cavatappi pasta (or any pasta with ridges that will hold the sauce)
***the last time I made this dish I was out of broth and hard cheese, so I omitted both and simply increased the evaporated milk. You can use cream as well, but I always have evaporated milk on hand.
Heat oil in a large skilled over medium heat. Add shallots and cook until golden brown, about 5minutes. Add garlic and cook 1 minute more. Remove from heat and add the vinegar and cumin. Let vinegar evaporate 20 seconds, then return skillet to heat. Add 1/3 c water and bring to a simmer. Stir in chard stems and reduce heat to medium low. Simmer for 12 minutes or until tender. Stir in chard leaves, milk, and raisins and simmer 10 more minutes. Cook pasta according to directions, drain, and add to chard mixture. Transfer to a serving bowl and top with pine nuts. Enjoy!
Friday, June 19, 2009
Challah
Oh Kathy, I do not understand why it has taken me so long to post this recipe. I found a great bread book at the library several months ago titled Secrets of Jewish Baker. I've only tried this challah recipe, but it is good enough to convince me that I cannot live without this book. Challah makes the best toast, and the best french toast. The only tricky part is the braiding, but it is forgiving and you can braid and unbraid several times until you get it right. I prefer to not use seeds on the top, but I am sure it would be lovely either way. Make this bread and prepare to become addicted. Toasting it is the key!
Wow.
You must make this pasta dish because it will blow your mind. It is an excellent introduction to eggplant. My only changes include using crushed tomatoes (28 oz can) and peeling the eggplant. Make sure you use only fresh eggplant - one that is firm, heavy for its size, shiny, and wrinkle free. Trust me, make this dish. You will be amazed.
Chelsea's Birthday Cake
Our friend Chelsea turned the big 22 last month and I had the pleasure of making her birthday cake. My Dad & I watched Julia Child make this cake on PBS over 10 years ago and I was thrilled to finally have a reason to make it. Chelsea's husband Jordan asked that we use huckleberries instead of raspberries, and it was delicious. It is a labor intensive recipe, but worth the effort.
Friday, May 22, 2009
Grocery Shopping 101 - For Jonathan
When Bryant was in grad school and we were living on my meager income we budgeted $50/week for food, so our current budget of $100/week for the two of us seems a bit excessive, but Jonathan is convinced that this is actually not that much money. When you take into consideration how well we eat, how much we eat, and the fact that all of our products are organic or local, the amount we spend on food doesn't seem too excessive. I was worrying one day about this amount and Bryant said that he would rather spend more money for good food then less money for sub par food. Jonathan asked that I post how I shop and menu plan, so I've decided to give you a copy of what I purchase, how much I spend, and what I make for 2 weeks. If there are any recipes that you want please let me know.
There are several factors to keep in consideration that differentiate my food planning from the norm:
- we only eat meat 3 to 5 times a month
- I make everything from scratch, including bread
- our menus are based around what produce is in season, and what other products are on sale
- Bryant almost always takes his lunch to work instead of buying lunch, and our lunches are also almost always leftovers from dinner (we love leftovers, almost everything tastes better the second day)
- we eat a lot of random grains, and buy them in the bulk section
I've done our shopping by planning out a weeks worth of meals, but find that by Wednesday I no longer want to eat what I've planned. As I've become a more creative and confident cook I've been able to be less rigid in my grocery shopping. Now I basically start in the produce section and stock up on what's in season (which is also usually what is on sale), head over to the bulk grains to replenish what I've used the previous week, pick up cheese, milk, and eggs, and any other remaining items I think I'll use to make meals based on the produce I've decided to purchase. I haven't had to buy meat because I have chicken that I roasted and shredded in my freezer, as well as halibut and salmon that our good friend caught in Alaska last summer.
These are the staple items I consider necessary to be able to cook good meals:
Good extra virgin olive oil
Good Balsamic vinegar (for all you SLC dwellers, go to Caputo's and buy the Balsamic Modena, it is cheap and amazing)
Butter
Milk
Eggs
Cheese - both goat and cow's milk
Flour - all-purpose, whole wheat, whole wheat pastry, and 00 (for pasta)
Polenta
Cornmeal
Quinoa
Barley
Oats - rolled and steel-cut
Couscous
Sugar - white and brown
Honey
Pure Maple Syrup (I use Coombs Family Farms Organic Grade B maple syrup and buy it in bulk on amazon.com)
Almond Butter
Jam
Spices (too many to list)
Pure vanilla extract
Yeast
Baking Powder
Baking Soda
Kosher salt
Black pepper
Fresh garlic
Fresh onions
Black beans
Chicken Stock
Good canned tomatoes
Canned artichoke hearts
There you have it, my idea of pantry staples. I also grow my own basil, mint, rosemary, parsley, lavender, and arugula in our window boxes. More often then not I spend more than $100 the first week and then compensate during the second week. It depends on what I need to buy, like if I am out of olive oil or am stocking up on cheese. Here is week 1 - receipt and menus. I am not going to type out organic or local next to every product, because they all fall into one of those categories.
Honey (24 oz) $4.25
Thai Kitchen Light Coconut Milk (2 cans) $3.98
Creamy Almond Butter $6.79
Whole San Marzano Tomatoes $2.99
Ballard ID Jersey Gem (cheese) $7.36
Ballard ID White Cheddar $5.39
Ballard ID Feta $3.77
Montchevre (goat cheese) $6.98
Milk (1 gallon) $5.99
Wallaby Vanilla Yogurt $3.29
Aldens Blackberry Ice Cream $4.95
Aldens Vanilla Ice Cream $4.95
Duck Eggs (1 dozen) $4.99
Red onion (1) $0.19
Yellow onion (1) $0.33
Red leaf lettuce (1 bunch) $1.99
Fennel (1 bulb) $1.29
Leeks (2) $3.32
Artichokes (2) $3.38
Baby Artichokes (.98 lbs) $3.08
Garnet yam (1) $1.39
Bananas (1.85 lbs) $1.83
Lemon (1) $0.63
Strawberries (1 pint) $3.99
Raisin (.52 lbs) $2.89
Pinenuts (.12 lbs) $2.82
Raw macadamia nuts (.15 lbs) $2.47
Walnuts (.26 lbs) $2.68
Yeast $1.24
Red Hot Blues (chips) $3.39
Lemon Pepper $2.13
00 Flour $4.44
Total spent: $109.87 (including a rough tax estimate)
*this means I only have $90.13 for the next weeks groceries
I didn't have any idea when I went shopping what I wanted to make except for some homemade Popsicles I'd been wanting to try, hence the coconut milk purchase. I also had some leftover white chocolate chips from several months ago, which is why I bought the macadamia nuts. Bryant requested chips, yogurt, and cheese. Here's what we ate:
Breakfasts:
Steel-cut oats with brown sugar and cinnamon
White Chocolate Macadamia pancakes with caramelized banana maple syrup
Eggs & Challah toast
Pumpkin chocolate pancakes
Dinners (leftovers for lunch):
Challah French Toast
Roasted zucchini stuffed with chicken, spinach, garlic, onion, and goat cheese
Pizza with pesto, chicken, artichokes, and goat cheese
Calzones with spinach, onion, garlic, tomato, and goat cheese
Black bean nachos
Honey-Balsamic glazed salmon with roasted yam and grilled artichoke
Risotto with baby artichokes and leeks
Desserts:
Fresh strawberries
Ice Cream
Homemade Popsicles with coconut milk, banana, strawberries, and agave
During this week I used up some leftover spinach (fresh and frozen), cucumber, salsa, sour cream, the white chocolate chips, some unsweetened chocolate, canned pumpkin, frozen chicken, and salmon. From my pantry came the remaining ingredients that aren't on my shopping list. We were invited over to dinner once and had the same people over to our home for dinner another night and I wanted to make a dessert using the remaining can of coconut milk, so I used some of our 'fun money' budget and bought frozen strawberries, whipping cream, and lady fingers. (Yes, I am a very meticulous about our budget.) This week I made Challah for the first time and it was a huge success, our new favorite bread because it makes the best toast and french toast. So that's week one. I'm heading to the farmer's market in an hour or so to get our produce for this week. We are making a birthday cake for a friend on Saturday which will have to be taken into consideration, but we are also going to a picnic for Bryant's work on Saturday and having dinner at our friends' birthday party that evening, so it will all even out. I still have fennel, cheese, some eggs, and milk as well as a lot of ice cream left over from this past week. We also have pumpkin chocolate pancakes and calzones in the freezer to be used. I hope this is what you want Jonathan. Stay tuned for week two.
There are several factors to keep in consideration that differentiate my food planning from the norm:
- we only eat meat 3 to 5 times a month
- I make everything from scratch, including bread
- our menus are based around what produce is in season, and what other products are on sale
- Bryant almost always takes his lunch to work instead of buying lunch, and our lunches are also almost always leftovers from dinner (we love leftovers, almost everything tastes better the second day)
- we eat a lot of random grains, and buy them in the bulk section
I've done our shopping by planning out a weeks worth of meals, but find that by Wednesday I no longer want to eat what I've planned. As I've become a more creative and confident cook I've been able to be less rigid in my grocery shopping. Now I basically start in the produce section and stock up on what's in season (which is also usually what is on sale), head over to the bulk grains to replenish what I've used the previous week, pick up cheese, milk, and eggs, and any other remaining items I think I'll use to make meals based on the produce I've decided to purchase. I haven't had to buy meat because I have chicken that I roasted and shredded in my freezer, as well as halibut and salmon that our good friend caught in Alaska last summer.
These are the staple items I consider necessary to be able to cook good meals:
Good extra virgin olive oil
Good Balsamic vinegar (for all you SLC dwellers, go to Caputo's and buy the Balsamic Modena, it is cheap and amazing)
Butter
Milk
Eggs
Cheese - both goat and cow's milk
Flour - all-purpose, whole wheat, whole wheat pastry, and 00 (for pasta)
Polenta
Cornmeal
Quinoa
Barley
Oats - rolled and steel-cut
Couscous
Sugar - white and brown
Honey
Pure Maple Syrup (I use Coombs Family Farms Organic Grade B maple syrup and buy it in bulk on amazon.com)
Almond Butter
Jam
Spices (too many to list)
Pure vanilla extract
Yeast
Baking Powder
Baking Soda
Kosher salt
Black pepper
Fresh garlic
Fresh onions
Black beans
Chicken Stock
Good canned tomatoes
Canned artichoke hearts
There you have it, my idea of pantry staples. I also grow my own basil, mint, rosemary, parsley, lavender, and arugula in our window boxes. More often then not I spend more than $100 the first week and then compensate during the second week. It depends on what I need to buy, like if I am out of olive oil or am stocking up on cheese. Here is week 1 - receipt and menus. I am not going to type out organic or local next to every product, because they all fall into one of those categories.
Honey (24 oz) $4.25
Thai Kitchen Light Coconut Milk (2 cans) $3.98
Creamy Almond Butter $6.79
Whole San Marzano Tomatoes $2.99
Ballard ID Jersey Gem (cheese) $7.36
Ballard ID White Cheddar $5.39
Ballard ID Feta $3.77
Montchevre (goat cheese) $6.98
Milk (1 gallon) $5.99
Wallaby Vanilla Yogurt $3.29
Aldens Blackberry Ice Cream $4.95
Aldens Vanilla Ice Cream $4.95
Duck Eggs (1 dozen) $4.99
Red onion (1) $0.19
Yellow onion (1) $0.33
Red leaf lettuce (1 bunch) $1.99
Fennel (1 bulb) $1.29
Leeks (2) $3.32
Artichokes (2) $3.38
Baby Artichokes (.98 lbs) $3.08
Garnet yam (1) $1.39
Bananas (1.85 lbs) $1.83
Lemon (1) $0.63
Strawberries (1 pint) $3.99
Raisin (.52 lbs) $2.89
Pinenuts (.12 lbs) $2.82
Raw macadamia nuts (.15 lbs) $2.47
Walnuts (.26 lbs) $2.68
Yeast $1.24
Red Hot Blues (chips) $3.39
Lemon Pepper $2.13
00 Flour $4.44
Total spent: $109.87 (including a rough tax estimate)
*this means I only have $90.13 for the next weeks groceries
I didn't have any idea when I went shopping what I wanted to make except for some homemade Popsicles I'd been wanting to try, hence the coconut milk purchase. I also had some leftover white chocolate chips from several months ago, which is why I bought the macadamia nuts. Bryant requested chips, yogurt, and cheese. Here's what we ate:
Breakfasts:
Steel-cut oats with brown sugar and cinnamon
White Chocolate Macadamia pancakes with caramelized banana maple syrup
Eggs & Challah toast
Pumpkin chocolate pancakes
Dinners (leftovers for lunch):
Challah French Toast
Roasted zucchini stuffed with chicken, spinach, garlic, onion, and goat cheese
Pizza with pesto, chicken, artichokes, and goat cheese
Calzones with spinach, onion, garlic, tomato, and goat cheese
Black bean nachos
Honey-Balsamic glazed salmon with roasted yam and grilled artichoke
Risotto with baby artichokes and leeks
Desserts:
Fresh strawberries
Ice Cream
Homemade Popsicles with coconut milk, banana, strawberries, and agave
During this week I used up some leftover spinach (fresh and frozen), cucumber, salsa, sour cream, the white chocolate chips, some unsweetened chocolate, canned pumpkin, frozen chicken, and salmon. From my pantry came the remaining ingredients that aren't on my shopping list. We were invited over to dinner once and had the same people over to our home for dinner another night and I wanted to make a dessert using the remaining can of coconut milk, so I used some of our 'fun money' budget and bought frozen strawberries, whipping cream, and lady fingers. (Yes, I am a very meticulous about our budget.) This week I made Challah for the first time and it was a huge success, our new favorite bread because it makes the best toast and french toast. So that's week one. I'm heading to the farmer's market in an hour or so to get our produce for this week. We are making a birthday cake for a friend on Saturday which will have to be taken into consideration, but we are also going to a picnic for Bryant's work on Saturday and having dinner at our friends' birthday party that evening, so it will all even out. I still have fennel, cheese, some eggs, and milk as well as a lot of ice cream left over from this past week. We also have pumpkin chocolate pancakes and calzones in the freezer to be used. I hope this is what you want Jonathan. Stay tuned for week two.
Sunday, April 26, 2009
Oreo Cheesecake Balls
I made these in my food processor. To make by hand simply put the Oreos in a large ziploc bag and crush to fine crumbs with a rolling pin.1 pkg Oreos (I used double stuffed, but regular work just fine)
8 oz cream cheese, at room temperature
Chocolate for dipping
Put entire package of Oreos in food processor and pulse until they become fine crumbs. Add cream cheese and process until combined. With a melon baller or tablespoon scoop into small balls and place on ungreased cookie sheet. Freeze at least 30 minutes. Dip in whatever chocolate you desire. Freeze until chocolate is set, about 30 minutes. Serve cold.
*I melted 60% cocoa Ghirardelli chocolate chips in a double boiler and then dipped the balls. I liked the contrast of the slightly bitter chocolate with the sweet center. You do not need to use popsicle sticks, I just liked the look of lollipops, but you can make them like truffles. They are very good, but need to be served cold!*
Saturday, April 25, 2009
Homemade Bread
A slice of warm, freshly baked bread has to be one of life's greatest pleasures. Homemade bread also makes a great gift. One night at dinner our friends served the most delicious bread and I loved the bread so much that I apologized for not eating the dinner, but explained that the bread was all I wanted. My cute friend Jill called Bryant later in the week to find out when I would be home so that she could surprise me with a loaf. Not only did she bring me a warm loaf of delicious bread, but also strawberry jam from her grandmother. I later realized that this was the first time anyone, other than my own grandmother, had given me bread. For some reason bread seems like an incredibly personal gift, perhaps because it represents home. Here are two of my favorite bread recipes. The first is a 100% whole wheat bread from King Arthur Flour. The recipe is quick, moist, and only makes 1 loaf which is perfect for Bryant & I. We don't have much freezer space so I would rather make bread more frequently than make 4 loaves at once, especially when the recipe takes so little time. The second recipe is from my friend Jill, and is perfect when you want fresh bread with dinner but don't have time to let it rise.
Classic 100% Whole Wheat Bread
2 1/2 tsp instant yeast or 1 packet active dry yeast dissolved in 2 Tbsp water
1 1/3 c lukewarm water
1/4 c olive oil (or you can use vegetable oil)
1/4 c honey (or you can use maple syrup, but I prefer honey)
3 1/2 c Whole Wheat Flour
1/4 c nonfat dried milk
1 1/4 tsp salt
In a large bowl combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead for 6 to 8 minutes until it becomes smooth and supple. Transfer the dough to a lightly greased bowl, cover, and allow to rise till puffy though not necessarily doubled in bulk, about 1 hour depending on the warmth of your kitchen.
Transfer the dough to a lightly oiled work surface and shape into an 8-inch log. Place in a lightly greased 8 1/2 x 4 1/2-inch loaf pan and cover lightly with plastic wrap and allow to rise for 30 to 60 minutes or until it has crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Bake in a preheated 350 degree oven for 40 minutes, tenting it lightly with foil after 20 minutes. Test for doneness by removing it from the pan and thumping it on the bottom, it should sound hollow. Remove from oven, turn out of pan, and cool on rack. Makes 1 loaf.
Jill's Irish Brown Bread
*I have made this by hand and in my food processor, both work great although the food processor is much faster.*
1 c all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp cold butter
2 c whole wheat flour
1/4 c regular rolled oats
1 1/2 c nonfat plain yogurt
Mix first 5 ingredients and then cut in butter until mixture forms fine crumbs. Stir in whole wheat flour and oats. Add yogurt and stir gently. If mixture is too dry stir in some milk 1 teaspoon at a time just until dough holds together.
Turn dough out onto a lightly floured board and knead 5 times to make a ball. Set on a lightly greased baking sheet and pat into a 7-inch circle. Cut a large X on top of loaf.
Bake at 375 degrees until well browned, about 35 to 40 minutes. Cool on rack. Makes 1 loaf.
Classic 100% Whole Wheat Bread
2 1/2 tsp instant yeast or 1 packet active dry yeast dissolved in 2 Tbsp water
1 1/3 c lukewarm water
1/4 c olive oil (or you can use vegetable oil)
1/4 c honey (or you can use maple syrup, but I prefer honey)
3 1/2 c Whole Wheat Flour
1/4 c nonfat dried milk
1 1/4 tsp salt
In a large bowl combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead for 6 to 8 minutes until it becomes smooth and supple. Transfer the dough to a lightly greased bowl, cover, and allow to rise till puffy though not necessarily doubled in bulk, about 1 hour depending on the warmth of your kitchen.
Transfer the dough to a lightly oiled work surface and shape into an 8-inch log. Place in a lightly greased 8 1/2 x 4 1/2-inch loaf pan and cover lightly with plastic wrap and allow to rise for 30 to 60 minutes or until it has crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Bake in a preheated 350 degree oven for 40 minutes, tenting it lightly with foil after 20 minutes. Test for doneness by removing it from the pan and thumping it on the bottom, it should sound hollow. Remove from oven, turn out of pan, and cool on rack. Makes 1 loaf.
Jill's Irish Brown Bread
*I have made this by hand and in my food processor, both work great although the food processor is much faster.*
1 c all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp cold butter
2 c whole wheat flour
1/4 c regular rolled oats
1 1/2 c nonfat plain yogurt
Mix first 5 ingredients and then cut in butter until mixture forms fine crumbs. Stir in whole wheat flour and oats. Add yogurt and stir gently. If mixture is too dry stir in some milk 1 teaspoon at a time just until dough holds together.
Turn dough out onto a lightly floured board and knead 5 times to make a ball. Set on a lightly greased baking sheet and pat into a 7-inch circle. Cut a large X on top of loaf.
Bake at 375 degrees until well browned, about 35 to 40 minutes. Cool on rack. Makes 1 loaf.
Thursday, April 23, 2009
What I've Been Baking
Cindee - this post is for you. Here are the photos from last week's baking frenzy. 
The wedding cake turned out okay, my only concern was with the appearance, because the cake itself was delicious. I need a lot more practice decorating. I can guarantee that it tasted amazing, anything with 8 lbs of butter in the frosting is bound to be fabulous.
The deserts for the baby shower were also delicious. Oreo cheesecake balls dipped in dark chocolate, mini cupcakes (aka leftover wedding cake batter), and cream puffs (technically they are mini eclairs as they have a vanilla custard filling, but I like the sound of cream puffs so much more). That fabulous salad pictured in the back was made by the new mom's sister-in-law and it was outstanding. Cheese tortellini, strawberries, asparagus, and some lemon zest vinaigrette. Weird combination, but so good.
The wedding cake turned out okay, my only concern was with the appearance, because the cake itself was delicious. I need a lot more practice decorating. I can guarantee that it tasted amazing, anything with 8 lbs of butter in the frosting is bound to be fabulous.
The deserts for the baby shower were also delicious. Oreo cheesecake balls dipped in dark chocolate, mini cupcakes (aka leftover wedding cake batter), and cream puffs (technically they are mini eclairs as they have a vanilla custard filling, but I like the sound of cream puffs so much more). That fabulous salad pictured in the back was made by the new mom's sister-in-law and it was outstanding. Cheese tortellini, strawberries, asparagus, and some lemon zest vinaigrette. Weird combination, but so good.What We've Been Eating
We have homemade pizza on a weekly basis. It is fast (depending on what toppings are used), healthy, and tasty. This is the recipe that I use the most and have found that the secret to a great crust is coating the baking stone or sheet with coarse cornmeal or polenta. This gives the crust an even crisper bottom with great texture and flavor. The dough can be made in under 10 minutes and is ready to use within an hour.
Pizza Dough - Giada De Laurentiis
3/4 c warm water (105 to 115 degrees)
1 envelope active dry yeast
2 c (or more as needed) all-purpose flour
1 tsp sugar
3 Tbsp olive oil
*I have used 1 c whole wheat flour and 1 c all-purpose flour with great results*
Pour water into small bowl and stir in yeast. Let stand until yeast is dissolved, about 5 minutes.
Mix flour, sugar, and salt by hand or in food processor. Add yeast water and olive oil and process or stir until smooth. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky about 1 minute. Transfer to an oiled bowl, turn to coat dough with oil and cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough and let relax 5 to 10 minutes.
When I roll out my dough I dimple it with my fingertips and if I am not using a marinara sauce spread olive oil and minced garlic over the top, and then add my toppings. I bake my pizzas at 500 degrees for 10 minutes. I've also found that the easiest way to slide my pizza on and off of my baking stone is by rolling out the dough on parchment paper that I've sprinkled with cornmeal. Then I transfer it to the back of a baking sheet and slide it onto the baking stone.
This week with had pizza with maple sausage, caramelized onions, and sauteed fennel with pine nuts and pecurino romano fulvi cheese. It was fantastic and I served it with dates that had been stuffed with goat cheese, wrapped in bacon, and then grilled. Last week we had pizza with homemade pesto, chopped artichoke hearts, shredded chicken, and goat cheese with a salad with a simple vinaigrette of balsalmic, extra virgin olive oil, and honey. Here are some more topping ideas:
Marinara sauce, fresh slices of mozzarella, and fresh basil
Caramelized onions and butternut squash with garlic and feta cheese (I made this one night when we had another couple over and the husband told me that he hated squash, but had to have the recipe for this pizza. He ate almost all of it!)
Ricotta cheese, garlic, olive oil, and Parmesan with fresh tomatoes and basil
Get creative. At book club I had an amazing pizza with (I think) asparagus, shrimp, goat cheese and pesto, a combination I would have never thought of myself! Another favorite is with Gorgonzola, pineapple, and caramelized figs.
Pizza Dough - Giada De Laurentiis
3/4 c warm water (105 to 115 degrees)
1 envelope active dry yeast
2 c (or more as needed) all-purpose flour
1 tsp sugar
3 Tbsp olive oil
*I have used 1 c whole wheat flour and 1 c all-purpose flour with great results*
Pour water into small bowl and stir in yeast. Let stand until yeast is dissolved, about 5 minutes.
Mix flour, sugar, and salt by hand or in food processor. Add yeast water and olive oil and process or stir until smooth. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky about 1 minute. Transfer to an oiled bowl, turn to coat dough with oil and cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough and let relax 5 to 10 minutes.
When I roll out my dough I dimple it with my fingertips and if I am not using a marinara sauce spread olive oil and minced garlic over the top, and then add my toppings. I bake my pizzas at 500 degrees for 10 minutes. I've also found that the easiest way to slide my pizza on and off of my baking stone is by rolling out the dough on parchment paper that I've sprinkled with cornmeal. Then I transfer it to the back of a baking sheet and slide it onto the baking stone.
This week with had pizza with maple sausage, caramelized onions, and sauteed fennel with pine nuts and pecurino romano fulvi cheese. It was fantastic and I served it with dates that had been stuffed with goat cheese, wrapped in bacon, and then grilled. Last week we had pizza with homemade pesto, chopped artichoke hearts, shredded chicken, and goat cheese with a salad with a simple vinaigrette of balsalmic, extra virgin olive oil, and honey. Here are some more topping ideas:
Marinara sauce, fresh slices of mozzarella, and fresh basil
Caramelized onions and butternut squash with garlic and feta cheese (I made this one night when we had another couple over and the husband told me that he hated squash, but had to have the recipe for this pizza. He ate almost all of it!)
Ricotta cheese, garlic, olive oil, and Parmesan with fresh tomatoes and basil
Get creative. At book club I had an amazing pizza with (I think) asparagus, shrimp, goat cheese and pesto, a combination I would have never thought of myself! Another favorite is with Gorgonzola, pineapple, and caramelized figs.
Friday, April 10, 2009
Everything But The Ketchup Muffins
I have never been able to understand why people say they can't cook. Cooking is simple, you open a book and follow a recipe. Now being a great cook is a completely different matter, and I know that I am not a great cook. Great cooks don't need books and recipes, they simply know what ingredients go together, what ingredients are necessary to produce the desired result, and what cooking methods are appropriate for the given dish. For the most part I still cling to the comfort of a recipe, but every now and then I too create something wonderful. Behold, the muffins:
They don't look like much, but they are delicious. We are going out of town this weekend and had a random collection of foods in our refrigerator that would inevitably spoil, so I decided to make muffins. I am going to include the 'recipe' for these muffins, but not because I expect someone to actually make them. I will most likely never make them again, because I am not going to go out and buy all of the random ingredients that I used today. They were used today simply because they were there. These are all approximate amounts, I didn't actually measure anything.
3/4 c sweet potato puree (from food storage, used a 1/4 of the can earlier) 2 Tbsp canola oil
1/2 c cooked steel-cut oats (breakfast leftovers)
1/4 c applesauce (from food storage, already open and almost gone)
1/4 c plain yogurt (bread recipe)
1/4 c sweetened chestnut puree (crepe recipe)
3 egg yolks (lemon curd recipe)
zest of 1 Meyer lemon (lemon curd recipe)
1 tsp vanilla
1 Tbsp grade B maple syrup
1/3 c brown sugar
1/4 tsp freshly ground green cardamom (Christmas drink recipe)
1/4 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3/4 c cornmeal (because I like the texture)
3/4 c whole wheat pastry flour (because I found it in the back of my cupboard)
1/2 c sweetened coconut flakes (from the coconut chicken recipe)
1/3 c chopped walnuts (in my cupboard)
I mixed it all together, put it in a muffin pan, and baked in at 400 degrees for 25 minutes. I was very nervous that they would be terrible, perhaps not sweet enough. Normally I prefer muffins once they have cooled completely but I couldn't wait to try them and I was shocked at how delicious they tasted! What an accomplishment. And now all my empty containers are washed out and waiting to go to recycling. What a good morning.
So here's your homework assignment. I want you to make up a recipe using what you have. Don't go out and buy ingredients (that takes away half of the fun) just use up what leftovers you have, and let me know what you make. Don't over think it, just have fun with it. Happy cooking.
Tuesday, March 31, 2009
Theme & Variations - Chocolate Cake
This, my friends, is the ultimate in chocolate cake. The basic cake recipe is actually from (believe it or not) the Hershey's Classic Recipes and is without a doubt the best chocolate cake recipe of all times, and the only one you will ever need. This cake has it all. When I first started making this cake I added a chocolate raspberry filling and that quickly became the family favorite. But it gets even better. In the September '08 issue of Bon Appetit I found a recipe for Chocolate Cake with Fleur De Sel Caramel Filling. I finally made this cake yesterday and was blown away. I have made some changes, and used my chocolate cake recipe so that I didn't have to come up with a substitution for the espresso powder called for in the original cake recipe. Make this cake! It is amazing.
Hershey's Perfectly Chocolate Chocolate Cake
2 c sugar
1 3/4 c all-purpose flour
3/4 c cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 c milk
1/2 c canola oil
2 tsp pure vanilla extract
1 c boiling water (simply microwave for 2 minutes)
Preheat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium spread with an electric mixer for 2 minutes. Stir in boiling water. (Batter will be thin!) Pour batter evenly into prepared pans and bake for 30 to 35 minutes. Cool 10 minutes and then remove from pans and cool completely on wire racks.
Perfectly Chocolate Chocolate Frosting
1 stick (1/2 c) unsalted butter
2/3 c cocoa powder
3 c powdered sugar
1/3 c milk
1 tsp pure vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and mil, beating to spreading consistency. Add additional milk if needed. Stir in vanilla.
Variation - for the raspberry filling (warning: this is not an exact recipe) defrost and drain 1 bag of frozen raspberries. Bring to a simmer with a bit of cornstarch to thicken, sugar, and vanilla to taste. Mash the raspberries while cooking. Allow to cool completely. Combine with some of the chocolate frosting and spread between layers. ***Be sure to cut each layer of cake in half horizontally and spread with frosting or filling. To make this cake properly you need 4 layers, 2 will simply not suffice.***
Variation - Chocolate Ganache Frosting and Fleur De Sel Caramel Filling
Make the Perfectly Chocolate Chocolate Cake as directed.
Ganache - this must be made the night before you serve the cake!
1 1/2 lbs bittersweet chocolate (save yourself the time and simply buy 2 bags of Ghiradelli bittersweet chocolate chips 60% cocoa, this works perfectly and requires no chopping!)
3 c whipping cream
Place chocolate in a large bowl. Bring cream to a simmer in a medium saucepan. Pour cream over chocolate; let soften 1 minute. Whisk until chocolate is smooth. Cool, then cover and chill overnight. Bring to room temperature before using.
Caramel Filling
1 c sugar
1/4 c water
2 Tbs light corn syrup
1/2 c whipping cream
1/4 c unsalted butter, diced
1/4 c creme fraiche (splurge and buy the real thing, but in a pinch you can use sour cream)
1/2 tsp fresh lemon juice
Pinch of fine fleur de sel (fancy schmancy salt which if you can find it in bulk will save you a lot of money because you can just buy 1 teaspoon!)
Stir sugar, water, and corn syrup in a deep medium saucepan over low heat until sugar completely dissolves. (You can test this buy rubbing the mixture between your fingers, when you can no longer feel any graininess you are good to go.) Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush. This takes between 3 and 6 minutes, watch it carefully! Remember you want a deep amber color. Remove pan from heat and add cream, mixture will bubble! Whisk in butter, then creme fraiche, lemon juice, and pinch of fleur de sel. Cool completely. **Fleur de sel is very salty, so start with less than you think you need, taste, and add more as needed. You want a salted caramel, but not a salt lick.**
To Assemble: Cut each cake layer in half horizontally. Place 1 layer on platter and spread with 1/2 c room temperature ganache. Spoon 3/4 c ganache into a pastry bag fitted with a 1/4-inch plain round tip. Pipe a ring of ganache around the edge of layer. Spread 1/4 c room temperature caramel filling evenly inside ring. Sprinkle with 1 Tbs toasted chopped almonds. (By the way, you need 1 1/4 c toasted chopped almonds.) Top with second cake layer, and repeat with second and third layers. Top with fourth cake layer, cut side down. Spread remaining ganache over top and sides of cake. Press remaining almonds onto the sides of the cake. Can be made 2 days ahead. Cover with a cake dome and chill. Let cake stand at room temperature 1 hour before serving.
This cake is amazing, but not for the faint of heart. You must indeed be a chocolate lover to fully appreciate the magnificence of this cake. Enjoy!
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