Almond Danish Swirls

Yes, yet another recipe from the divine Miss Paula. For those who don't appreciate her recipes, I say... you probably haven't tried many. So much of what she makes just makes you feel good. These Almond Danish Swirls, adapted from Paula & Friends: Living it Up, Southern Style and originally a Pillsbury Bake-Off winner, are another another example of something so simple and so very yummy. No surprise... I've omitted the 1/2 cup slivered almonds.

Almond Danish Swirls

6 oz. cream cheese, softened
1 teaspoon almond extract
1/2 cup powdered sugar
2 8 oz. cans refrigerated Pillsbury Crescent dinner rolls
1 egg white
1 teaspoon water
Glaze

In a small bowl, beat the cream cheese, almond extract and sugar until fluffy.

Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place sweet rolls on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees while the rolls are chilling.

Remove sweet rolls from the refrigerator and cut each into 4 even slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Bake for 18 to 20 minutes, or until light brown.

Glaze

1/2 cup powdered sugar
4 teaspoons whole milk
1/2 teaspoon almond extract

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Fresh Pickles

What is it about pickles? My late father, Jim, loved them... sometimes sweet, often times savory... and they were always in the fridge growing up. As much as I like them, my daughter loves them even more. Not just any, mind you. Strictly kosher dills (standard size, certainly not those tiny jobbers), preferably Farman's in the jumbo size from Costco. She used to love to sit in front of her favorite shows, jar in front of her, eating herself silly with these things. Sadly, she wouldn't even try mine, adapted from a Bobby Flay recipe in the July 2009 issue of Food & Wine. These fresh pickles have a wonderful texture and talk about easy. They should keep well for a week in the fridge. When I make them again, I'll probably add a touch more salt, however.

Dill Pickles

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds Kirby cucumbers, sliced 1/4-inch thick or into spears
3/4 cup fresh dill, coarsely chopped
3 garlic cloves, thinly sliced

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until sugar and salt are dissolved. Allow the brine to cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a plate over the cucumbers to keep them submerged, then cover bowl with plastic wrap. Refrigerate overnight, stirring once or twice. Serve cold.

Orange Brownies

Yes, it may sound like a chocolate dessert, yet it's anything but. These goodies have the same texture as a brownie... adding another dimension to the usual citrus bars. Decorate the platter with a few orange slice and you're ready to go. Thank you, Paula Deen, for another can't-miss dessert.

Orange Brownies

1 1/2 cups flour
2 cups sugar
1 teaspoon salt
1 cup butter, room temperature
4 eggs
2 teaspoons orange extract
1 teaspoon orange zest
Glaze

Preheat oven to 350 degrees. Spray a 13 by 9 dish with baking spray.

Stir together flour, sugar and salt in a large bowl; set aside.

Beat butter, eggs, extract and zest with a stand mixer. Slowly add in flour mixture on low speed; mix until well-combined. Pour batter into prepared pan and bake for approximately 30 minutes, or until brownies are a light golden brown and completely set. Remove from oven and pierce with a fork. Pour glaze over and allow to cool before cutting into squares.

Glaze

1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest

Combine all ingredients in a small bowl, stirring until smooth.

Rhubarb Compote

After having the Strawberry-Rhubarb Bars (below), I wanted yet more refreshing tartness. This recipe, from Nigella Express (who seems to love rhubarb like no other), is as beautiful as it is delicious. Ideal warm over a bowl of vanilla ice cream, with its lovely floral notes.

Rhubarb Compote

1 lb. rhubarb, before trimming
1/4 cup sugar (or more to taste)
2 tablespoons vanilla extract

Trim the ends off the rhubarb and cut into 1/4-inch slices. Combine with sugar and vanilla in a saucepan and bring to a low boil, stirring frequently. Lower the heat and continue simmering mixture until the rhubarb is soft and takes on a pinkish hue. Allow compote to cool slightly before serving.

Strawberry-Rhubarb Bars

Early summer strawberries are a perfect complement to tart rhubarb, wouldn't you say? Quite fortuitously, both have been growing in my sister's garden this year. As a child, I remember Sue's former in-laws serving the most delicious strawberry-rhubarb pies. Yet, I know it wouldn't be the same without some of those folks sitting at my table (especially my nieces' Grandma Pat, Aunt Tricia and their late Aunt Dianna). If you're making these little gems, which are from Better Homes and Gardens, for a smaller crowd and anticipate leftovers, you might want to pour the ginger glaze over each individual bar before serving so your dessert doesn't get soggy.

And, since we're talking about rhubarb, don't be afraid to add a bit more sugar if you like things more on the sweet side (I know I do).

Strawberry-Rhubarb Bars

1 1/2 cups quick oats
1 cup flour
3/4 cup sugar
3/4 butter
1 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
2 cups fresh strawberries, chopped
Ginger Icing

Preheat oven to 350 degrees F. Spray an 8 by 8 or 9 by 13 baking dish with baking spray.

Stir together oats, flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Remove 1 1/2 cups of the oat mixture; set aside.

Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

Meanwhile, for the filling, combine 1/2 cup sugar, water and 1/2 teaspoon ginger in a medium saucepan. Cook and stir over medium heat for 8 to 10 minutes until filling is bubbling and nicely thickened. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack.

Ginger Icing

1/4 cup powdered sugar, sifted
1/4 teaspoon ground ginger
3 to 4 teaspoons orange juice

Stir together ingredients, using enough juice to reach desired drizzling consistency. Pour over bars as desired.

Red Velvet Cake

There's just something about Red Velvet Cake... the flavor, the color, the divine cream cheese frosting. This take from McCormick may be less than traditional, since it has more cocoa powder than usual, and lacks both buttermilk and vinegar, it's still a crowd-pleaser. Maybe next time, I'll make Red Velvet Whoopie Pies, from The Deen Family Cookbook, for a more authentic Southern experience.

Red Velvet Cake

1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup whole milk
1 ounce Red Food Color
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spray a 13 by 9 cake pan with baking spray.

Sift flour, cocoa powder, baking soda and salt; set aside.

Beat butter and sugar with a mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool before frosting.

Vanilla Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons sour cream
2 teaspoons vanilla extract
1 box powdered sugar (or less to taste)

For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost as desired.

Pasta Primavera... Then and Now

I've been making pasta primavera since I first saw the recipe in the New York Times, circa 1985, from the renowned but now-defunct Le Cirque. Sure, it's a little work, but looks (and more importantly, tastes) nothing less than impressive, especially if you detour from the blueprint slightly and serve the tomato sauce on top of creamy, vegetable-laden pasta and sprinkle the pine nuts over before serving.

You can go the traditional route, with its many steps, or take a slightly easier (and definitely lighter) route with Giada DeLaurentiis' version, from her debut cookbook, Everyday Italian. Both, which celebrate spring's bounty (primavera means Spring in Italian) are delicious in their own unique way. Relish suggests a little more broth and 1/2 cup of mascarpone to go along with the heavy cream).

Le Cirque's Spa'tti Primavera

1 bunch broccoli
2 small zucchini
4 asparagus spears, approximately 5 inches long
1 1/2 cups green beans, trimmed and cut into 1/2-inch lengths
1/2 cup fresh or frozen green peas
3/4 cup fresh or frozen pea pods (optional)
1 tablespoon vegetable oil
2 cups thinly sliced mushrooms
Salt and pepper to taste
1 teaspoon fresh hot pepper, finely chopped or 1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, finely chopped
6 tablespoons olive oil
1 teaspoon garlic, finely chopped
3 cups ripe tomatoes, cut into 1-inch cubes
6 fresh basil leaves
1 lbs. spaghetti or spaghettini
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream (or more to taste)
2/3 cup Parmesan, freshly grated
1/3 cup pine nuts

Trim broccoli and break it into bite-size florets. Set aside.

Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1 1/2 cups, no more. Set aside.

Cut each asparagus spear into thirds. Set aside.

Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in a mixing bowl.

Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.

Heat oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to the vegetables. Add chopped chilies and parsley.

Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.

Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.

Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.

Select utensil large enough to hold drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off heat until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.

Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be soupy. Add pine nuts and give mixture final tossing.

Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer. Spoon equal amounts of tomatoes over each serving. Serve immediately.

Giada's Pasta Primavera

3 carrots, peeled
2 medium zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1/4 cup olive oil
1 tablespoon herbes de Provence
2 teaspoons kosher salt, or more to taste
2 teaspoons black pepper, freshly ground, or more to taste
1 lb. farfalle
15 cherry tomatoes, halved
3/4 Parmesan, freshly grated

Preheat the oven to 450 degrees.

Cut the carrots, zucchini, squash and bell peppers into thin 2-inch-long strips. On a large baking sheet (foil-lined, if desired), toss the vegetable strips, onion, oil, herbs, salt and pepper. Transfer 1/2 of the mixture to another large baking sheet, arranging vegetables evenly. Roast, stirring after 10 minutes, until carrots are tender and vegetables begin to brown, about 20 minutes total.

Bring a large pot of salted water to boil. Add farfalle and cook until al dente, about 8 minutes. Drain, reserving 1 cup of the pasta water. Toss pasta with roasted vegetables. Add cherry tomatoes and enough cooking pasta water to moisten. Season with additional salt and pepper. Sprinkle with Parmesan before serving.