Thursday, January 31, 2008

Coffee Cake

My mother, who really doesn't have much of a sweet tooth, has mentioned on many occasions how much she loves coffee cake. I wanted to make one that truly rose above the ordinary, cookie-cutter versions at the supermarket, so I turned to Pam Anderson's CookSmart column in USA Weekend. I opted to use sour cream instead of plain yogurt to create a more moist crumb. This was a real hit. Since it's a bit of work, you might want to make two... one to give away and one to keep.

Coffee Cake

Crumble Topping
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted and slightly cooled

Cream Cheese Filling
8 oz. cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract

Cake
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, room temperature
1/2 cup sugar
1 egg
1/2 cup sour cream

1/2 cup of your favorite fruit preserves

Preheat oven to 375 degrees. Spray a 9-inch springform pan.

For the crumb topping, use your hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.

For the cream cheese filling, beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.

For the cake, mix flour, baking powder, baking soda and salt in a medium bowl; set aside. Beat butter and sugar with a mixer on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, followed by half the sour cream. Beat in the remaining dry ingredients, then the remaining sour cream. Beat until ingredients are fully incorporated.

Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit preserves over cream cheese filling, and then sprinkle crumble topping evenly, pressing on it lightly to adhere.

Bake until batter is fully set and topping is golden brown, approximately 40 to 45 minutes.

Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

Devil's Food Cake

You can find countless recipes for chocolate cake, some made with milk, others with sour cream. I think this one, from an old issue of Everyday Food, is my current favorite. It isn't too tangy or overpowering, unlike some more complicated recipes including sour cream and melted bittersweet or unsweetened chocolate. I recommend sifting the cocoa powder to avoid any odd lumps in your batter.

Devil's Food Cake

1 1/2 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 1/4 cups sugar
2 large eggs
1 cup buttermilk
2/3 cup butter, melted and slightly cooled
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter a 9 by 13 baking pan, lining bottom with wax or parchment paper; butter paper.

Whisk together the dry ingredients in a large mixing bowl. Add remaining ingredients, mixing with an electric mixer on low until moist. Raise speed to medium and beat until smooth, 2 to 3 minutes. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs, approximately 25 to 30 minutes.

Cool at least 10 minutes, and then invert onto a wire rack. Remove paper and invert once again, allowing cake to cool completely.

Dust with confectioner's sugar or frost with either Coca-Cola Frosting (see below) or the following Chocolate Glaze. It's adapted from The Cake Mix Doctor. However, I've reduced the sugar by 1/3 cup so it's not quite so sweet.

Chocolate Glaze

2/3 cup sugar
1/3 cup butter
1/3 cup whole milk
1 cup semisweet chocolate chips

Place the sugar, butter and milk in a small saucepan over medium-low heat, stirring constantly until mixture comes to a boil. Continue boiling for 1 minute. Remove pan from heat and stir in chocolate chips. Once chips have melted, pour glaze over cake. Allow to set for about 20 minutes before serving.

Friday, January 18, 2008

Pasta Al Forno

This simple baked pasta has been served at countless family gatherings, so those of us who don't partake of fish have something to eat (count on salmon for virtually all special occasions, with the exception of Thanksgiving… even our family has it limits).

Pasta Al Forno

1 lb. fusilli, penne or ziti
1 15 oz. container whole milk ricotta cheese
2 cups whole milk mozzarella, grated
1 cup Parmesan, freshly grated
1 egg
¼ cup Italian parsley, finely chopped
salt and pepper to taste
pinch of freshly grated nutmeg
3 to 4 cups marinara sauce

Preheat the oven to 375 degrees.

Mix half of the mozzarella and half of the Parmesan with the ricotta. Add the eggs, salt, pepper, parsley and nutmeg.

Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until almost al dente. Drain and toss with cheese mixture.

Spread 1 to 2 cups of marinara on the bottom of a buttered 13 by 9 baking dish. Spread cheese mixture and top with another 1 to 2 cups of marinara sauce. Cover with the remaining mozzarella and Parmesan. Bake until cheese is bubbling on top, approximately 35 to 45 minutes.

Lasagna

The secret to a good lasagna is taking the time to do it right. Making a flavorful homemade bolognese or marinara sauce and a well-seasoned bechamel are key. Pre-grated, run-of-the mill mozzarella and no-boil sheets of pasta may save you time, but you'll end up with a dry mess of layers covered in rubber. Some recipes for lasagna bolognese omit the ricotta mixture, while other versions of the dish may even call for cottage cheese (definitely not authentic). This lasagna, which leaves out the spinach (after all, we want the kids to eat it) is adapted from Everyday Italian by Giada DeLaurentiis. If you'd like a shortcut, I recommend the easier Pasta Al Forno, which has much of the flavor, with considerably less effort.

Lasagna

9 lasagna noodles
2 1/2 cups Bolognese or Marinara sauce
2 cups Bechamel sauce
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
1 teaspoon oregano
salt and pepper to taste
pinch of freshly grated nutmeg
2 1/2 cups whole milk mozzarella cheese, divided
1/2 cup Parmesan cheese, freshly grated

Preheat oven to 375 degrees.

Cook lasagna noodles for 6 minutes in well-salted water with a tablespoon or two of oil to preventing sticking. Drain, rinse and set aside.

Combine the ricotta, oregano, nutmeg, salt and pepper with half of the mozzarella in a large bowl. Check for seasoning, then add in the eggs. Set aside.

Mix the Bolognese or Marinara sauce into the Bechamel.

Spread approximately one-third of the sauce mixture over the bottom of a buttered 13 by 9 baking dish. Layer three of the lasagna noodles side by side over the sauce, covering with one-third of the ricotta mixture. Add another layer of lasagna noodles, followed by the ricotta mixture and sauce; repeat. Cover sauce with remaining mozzarella and Parmesan.

Bake for approximately 35 to 40 minutes, or until dish is bubbling and cheese is golden brown. Allow to cool slightly before serving.

Thursday, January 17, 2008

Chicken Pot Pie

There's something so comforting about a piece of chicken pot pie. I'm fine with a single crust, either traditional or puff pastry, but if you want to really indulge, go for the double crust. This recipe is adapted from Emeril Lagasse. I grate the onion to achieve a more smooth gravy, use a little less butter and flour and prefer whole milk to half-and-half.

Chicken Pot Pie

4 tablespoons butter
4 tablespoons all-purpose flour
1/2 onion, grated
1/2 cup celery, chopped
1 large carrot, peeled and chopped
1 1/2 cups chicken broth
1 1/2 cups whole milk
2 medium Yukon Gold potatoes, diced and blanched
3/4 cup petite green peas, thawed
2 cups chicken, cooked and cubed
salt and pepper to taste
pie crust or puff pastry

Preheat oven to 400 degrees.

Melt the butter in a large saucepan over medium to medium-high heat; add onion, carrot and celery. Saute until softened, about 3 to 4 minutes. Add in the flour, cooking mixture until roux has a bit of color. Stir in broth and milk, reducing the heat once the mixture has started to thicken. Stir in potatoes, peas, chicken, salt and pepper.

Place buttered 9-inch deep dish pie pan on a foil-lined baking sheet. Pour mixture into pan (lined with crust, if desired), covering with pastry.

Bake for approximately 25 minutes. Allow to cool slightly before serving.

Monday, January 14, 2008

Ziti with Tomato Pesto

If you love pasta as much as I do, you absolutely have to get On Top of Spaghetti... Macaroni, Linguine, Penne and Pasta of Every Kind. Authors Johanne Killeen and George Germon run the renowned Al Forno Restaurant in Providence, Rhode Island. Among my favorite recipes: Tomato Pesto. I only wish I would have thought of it first. I've taken the liberty of substituting some broth for the olive oil and using Parmesan (or Grano Padano) in place of the Pecorino Romano.

Ziti with Tomato Pesto

6 oz. can tomato paste
1/4 cup extra virgin olive oil
1/2 cup vegetable or chicken broth
1/2 cup pine nuts
2 tablespoons tomato juice
2 garlic gloves
salt and cayenne pepper to taste
1 lb. dried imported pasta, such as Ziti Rigate
freshly grated Parmesan cheese

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, combine the tomato paste, olive oil, broth, pine nuts, tomato juice and garlic cloves in a food processor. Pulse until you've created a smooth mixture; transfer to a large serving bowl.

Drain the pasta thoroughly, reserving approximately 1/2 cup of the pasta water. Add the pasta to the serving bowl, tossing with the pesto. Add a tablespoon or two of reserved pasta water if the mixture seems too thick. Season with salt and cayenne pepper to taste. Top with freshly grated Parmesan.

Friday, January 11, 2008

White Bean and Escarole Soup

This classic soup, featured in The Sopranos Family Cookbook, among others, usually includes some small, tubular pasta, such as ditalini. However, to accommodate a somewhat wheat-intolerant mother, the pasta has been replaced with vegetables. Surprisingly, you won’t miss the macaroni at all. Goes well with a hearty loaf of Pugliese bread.

White Bean & Escarole Soup

2 14 oz. cans vegetable broth
1 can Great Northern or canellini beans, drained and rinsed
2 carrots, sliced
2 ribs of celery, sliced
1 medium onion, diced
2 cloves garlic
3 tablespoons extra virgin olive oil
1 head escarole, washed and chopped
1 28 oz. can whole tomatoes (preferably plum)
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)

Sauté the onions in olive oil until translucent; add the garlic, salt and pepper. Next, add the carrots and celery. Once the vegetables are slightly softened, add the escarole, vegetable broth and whole tomatoes, crushing the tomatoes slightly by hand or with the back of a wooden spoon.

Simmer until all the vegetables are tender, about 30 minutes. Serve with the Parmesan cheese on top, if desired.

Cream of Leek Soup

You are sure to find something to love in the book Cooking from an Italian Garden, whether you’re a vegetarian or not. The following is adapted from authors Paola Scaravelli and Jon Cohen and it’s perfect for lunch or a light supper. I’ve omitted the chive, parsley and crouton garnish, as the soup is wonderful just as it is.

Cream of Leek Soup

3 cups potatoes, peeled (Yukon Gold is the best)
4 cups leeks, sliced
1 cup onions, sliced (Vidalia or Walla Walla sweet)
3 cups vegetable or chicken broth
1 cup half-and-half
Salt and pepper to taste

Soak the leeks in cold water to remove any remaining dirt.

Bring the potatoes, leeks, onions and broth to a boil; simmer covered for 20 minutes until vegetables are tender. Puree the ingredients with an immersion blender (or food processor). Add the cream, heating the soup throughly before serving.

Cream of Broccoli Soup

There's nothing like a bowl of soup to warm you. I adapted this recipe for Cream of Broccoli Soup from Paula Deen and Friends: Living it Up, Southern Style. I've omitted the cauliflower (not too popular in my house) and substituted medium Cheddar for the Swiss. Unlike some cream soups, this one doesn't have that slightly floury aftertaste.

Cream of Broccoli Soup

1 lb. broccoli crowns
2 cups chicken broth
1 cup half-and-half
2 cups Cheddar cheese, grated
1/4 teaspoon House Seasoning (see below)
black pepper to taste

Break the broccoli down into smaller florets; peel and slice any remaining stalks. Cook the broccoli in the chicken broth over medium-high heat until tender. Puree mixture with an immersion blender (or food processor) and reduce heat to medium low.

Add half-and-half, House Seasoning and 1 3/4 cups shredded Cheddar. Cook until cheese has completely melted. Ladle soup into bowls and sprinkle with remaining 1/4 cup of shredded Cheddar.

Thursday, January 10, 2008

Lemon Cream Pasta

This is perfect for company, but who says you have to wait until people come over to eat well! I've been making this since the recipe appeared in The New York Times, probably around 1984 or 1985. I’ve adjusted the proportions and use an imported dry pasta instead of the fresh called for originally. Complete the meal with roasted asparagus and grilled chicken breast or shrimp (if you actually eat seafood, and I, most certainly, don't).

Lemon Cream Pasta

1 lb. linguine or thin spaghetti
½ cup heavy cream
zest and juice from two small lemons
1 tablespoon butter
1/3 to ½ cup of Parmesan, freshly grated
Salt and pepper (or lemon pepper) to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, cook the heavy cream, lemon zest and lemon juice in a small sauce pan over medium to medium-low heat (watching carefully to prevent the cream from getting overheated and curdling).

Drain the pasta thoroughly and toss with the butter. Add the cream mixture and Parmesan. Season with salt and pepper (to taste). Serve with additional Parmesan.

The Classic Brownie

Even those who don't like chocolate cake (perish the thought!) will eat brownies... go figure. This classic brownie recipe, adapted from Amy Sedaris' very funny book, I Like You: Hospitality Under the Influence, should make everyone happy. It's utterly simple to prepare and has the most wonderful texture.

Brownies

4 eggs, beaten until fluffy
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 12 0z. package semisweet chocolate chips
2/3 cup unsalted butter
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Heat butter and chocolate chips over medium-low heat until completely melted.

Sift flour, baking powder and salt into a large bowl. Mix in melted chocolate mixture, eggs, sugar and vanilla by hand. Pour into a 13 x 9 baking dish coated with non-stick baking spray.

Bake for approximately 20 to 25 minutes.

Wednesday, January 9, 2008

White Chocolate Cherry Cookies

You may have seen Paula Deen's recipe for White Chocolate Cherry Chunkies on Food Network over the holidays. Since there was some question as to how much butter to use, I opted for a similar recipe in The Joy of Cooking, adding maraschino cherries to half of the cookie dough instead of the dried variety. Next time, I think I'll leave out the nuts and double (or triple) the amount of cherries. Don't wait until Christmas to try these little keepers.

White Chocolate Cherry Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/3 cups sugar
2/3 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 cup white chocolate chips
1 cup macadamia nuts, chopped (optional)
1/2 cup maraschino cherries, drained and halved

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Whisk together flour, baking soda and salt; set aside.

In a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add in vanilla. Stir in the dry ingredients until just blended. Mix in chips and nuts (if desired) by hand. Set aside half of the cookie dough and stir in cherries.

Using a standard cookie scoop, drop 12 equal portions of dough per cookie sheet, baking only one sheet at a time for 10 to 12 minutes. Makes approximately 4 dozen cookies.

Cherry Dump Cake

Fortunately, Cherry Dump Cake is much more delicious than it sounds. Your kids will probably be rolling with laughter at the name, but wait until you pull this baby out of the oven and serve with a scoop of vanilla ice cream or a dollop of whipped cream. I've omitted the 1/2 cup shredded coconut and 1 cup of chopped pecans specified in The Cake Mix Doctor to make it more of a cobbler.

Cherry Dump Cake

1 can (20 oz.) crushed pineapple, undrained
1 can (21 oz.) cherry pie filling
1 package plain yellow cake mix
1 1/2 sticks butter, melted

Preheat oven to 350 degrees.

Spoon the pineapple evenly over the bottom of an ungreased 13 by 9 baking dish. Cover the pineapple with the cherry pie filling. Cover the fruit completely with the dry cake mix, then carefully drizzle butter over it.

Bake until dessert is nicely browned, approximately 55 minutes, or until a toothpick inserted into the center of the cake mix topping comes out clean.

Tuesday, January 1, 2008

Chocolate Mousse

Credit Nigella Lawson with this easy Chocolate Mousse. Adapted from Nigella Express, this mousse isn't quite "instant," as she calls it, but it's definitely simplicity itself. Try to find an old-fashioned whipping cream, since the ultra-pasteurized variety doesn't whip up quite as well. For a deeper flavor, use a handful of bittersweet chocolate in place of some of the chopped semisweet chocolate (or chips). I added a hint of orange extract, but you may prefer raspberry.

Chocolate Mousse

3 cups miniature marshmallows
1/4 cup unsalted butter, room temperature
9 oz. semisweet chocolate
1/4 cup hot water (not tap water)
1 cup heavy cream
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon orange extract (to taste)

Combine marshmallows, butter, chocolate and hot water in a medium sauce pan. Cook over medium-low heat until chocolate melts. Allow to cool completely.

In the meantime, place mixing bowl and beaters in the refrigerator. When thoroughly chilled, pour the heavy cream and vanilla into bowl. Whip until soft peaks form.

Combine chocolate and whipped cream mixture. Add orange extract. Serve with additional whipped cream.

Twice-Baked Potato Casserole

Looking for the perfect complement to your holiday ham or standing rib roast? You've absolutely got to try this Twice-Baked Potato Casserole from Paula Deen Celebrates! I've lightened it up a little (okay, very little), but you could certainly use Neufchatel and a reduced-fat sour cream.

Twice-Baked Potato Casserole

8 medium baking potatoes (about 4 lbs.)
8 oz. package cream cheese, room temperature
1/4 cup butter, room temperature
2 cups sharp cheddar cheese, shredded
1 to 1 1/2 cups sour cream (Daisy is recommended)
2 garlic gloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 chopped chives (optional)
6 slices bacon, crumbled (optional)

Preheat oven to 350 degrees. Pierce potatoes and bake for approximately 1 hour and 15 minutes or until soft.

Peel and mash potatoes in a large bowl with a potato masher (or ricer). Add the cream cheese, butter, 1 cup of cheddar cheese, sour cream, garlic, salt and pepper. Stir thoroughly.

Place potato mixture in a buttered 13 by 9 baking dish. Cover with remaining 1 cup of shredded cheese and bake for approximately 30 to 35 minutes. Garnish with chopped chives and crumbled bacon (if desired). Serves 10 to 12.