I must admit, I have a certain fondness for icebox pies. Perhaps it's my Mid-West roots or that that they recall a bygone era, when Jello salads were still a fixture at the dinner table. Whatever the reason, I'm sure your family will love this easy dessert, adapted from the folks who make sweetened condensed milk. Unless you like your pie achingly sweet, be sure to use good quality bittersweet chocolate chips. I've also opted for a crust made from chocolate Teddy Grahams, rather than Oreos, but the choice is yours. I don't recommend a store-bought Oreo crust, however, unless you don't mind its slightly off taste, somewhat reminiscent of coffee.
Frozen Chocolate Mousse Pie
6 oz. bittersweet chocolate chips, melted
1 14 oz. can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 cup whipping cream, stiffly whipped
Combine melted chocolate and sweetened condensed milk. Cool. Fold in the whipped cream. Pour mousse into prepared crust. Freeze for 6 hours or until firm. Serve immediately and freeze any leftovers.
Chocolate Graham Cracker Crust
2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
Combine crumbs, sugar and butter. Press on the bottom and sides of a buttered 9-inch pie plate. Freeze until firm, about 15 minutes.
Friday, November 13, 2009
Thursday, November 12, 2009
Red Wine Spaghetti with Broccoli
After having the same old, same old for dinner, I thought I'd change it up a bit. This recipe, adapted from Michael Chiarello, is perfect for company... vegetarians included. Even those who aren't wine drinkers (like myself) will enjoy the pasta's fresh flavors and beautiful purple hue. I've opted for broccoli instead of broccoli rabe, as it's simply too bitter for my tastes, reduced the amount of olive oil and substituted some of the red wine with broth to make it a bit less... well, intense. This will make 2 to 3 very generous servings.
Red Wine Spaghetti with Broccoli
3/4 lb. broccoli crowns (or broccolini, trimmed)
1/2 lb. spaghetti
1/4 bottle red wine (a quality Zinfandel, Merlot or Cabernet)
1 to 1 1/2 cups vegetable or chicken broth
1/2 teaspoon sugar (or more to taste)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
salt and black or crushed red pepper to taste
freshly grated Grana Padano
Bring a large pot of water to a boil. Salt water amply and add in spaghetti. Partially cook pasta for 4 to 5 minutes and drain, reserving one cup of pasta water.
In the meantime, break broccoli down into smaller florets. Heat a large sauce pan with olive oil to medium-high and add in the broccoli. Cook for 1 to 2 minutes, until broccoli gets a bit of color. Add in garlic and cook until fragrant, only 30 seconds. Pour in wine and broth; add in sugar, salt and pepper. Bring to a near boil. Stir in pasta, coat with the sauce and cook until pasta is al dente and broccoli is tender, about 5 to 6 minutes, adding a few tablespoons of reserved pasta water if needed. Check for seasonings and serve with freshly grated Grana Padano.
Red Wine Spaghetti with Broccoli
3/4 lb. broccoli crowns (or broccolini, trimmed)
1/2 lb. spaghetti
1/4 bottle red wine (a quality Zinfandel, Merlot or Cabernet)
1 to 1 1/2 cups vegetable or chicken broth
1/2 teaspoon sugar (or more to taste)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
salt and black or crushed red pepper to taste
freshly grated Grana Padano
Bring a large pot of water to a boil. Salt water amply and add in spaghetti. Partially cook pasta for 4 to 5 minutes and drain, reserving one cup of pasta water.
In the meantime, break broccoli down into smaller florets. Heat a large sauce pan with olive oil to medium-high and add in the broccoli. Cook for 1 to 2 minutes, until broccoli gets a bit of color. Add in garlic and cook until fragrant, only 30 seconds. Pour in wine and broth; add in sugar, salt and pepper. Bring to a near boil. Stir in pasta, coat with the sauce and cook until pasta is al dente and broccoli is tender, about 5 to 6 minutes, adding a few tablespoons of reserved pasta water if needed. Check for seasonings and serve with freshly grated Grana Padano.
Tuesday, November 10, 2009
Chili for Chilly Days
As the days grow shorter and ever chillier, what makes you feel better than a big bowl of chili? Everyone puts their own spin on it... be it with different kinds of meat, seasonings or beans... black, pinto or kidney (my late father's favorite, but certainly not favored by my step-dad, Burl). With this recipe, adapted from the March 2008 issue of Every Day with Rachael Ray, I've taken the liberty of throwing in some oregano, brown sugar and tomato paste. I just wished I would have had a bit of beer on hand when I made it for greater depth and flavor. Serve with plenty of grated white cheddar or pepper jack, some chopped cilantro (if you like) and a generous handful of Fritos... talk about comfort.
2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste
Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.
2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste
Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.
Thursday, November 5, 2009
Macaroni and Cheese... Lightened Up
Speaking of light, I saw a recipe in the October issue of Food Network Magazine that I had to try. Lightened up Macaroni and Cheese, you say? Yes, and it's absolutely delicious. Your kids will never know they're eating healthy... at least mine didn't. And trying to get one over on her is like trying to fool Mother Nature. Now, as for the issue's recipe for healthy brownies... don't even give that one a moment's thought (sorry, Ms. Krieger). The taste of wheat germ has no business being in any dessert!
1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)
Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.
Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.
Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.
1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)
Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.
Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.
Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.
Penne with Chicken and Asparagus
If you're in the mood for pasta, but would like something a little on the light side, consider this delicious dish, adapted from The Wiseguy Cookbook by Henry Hill (yes, that one... whose life story is the basis for one of my absolutely favorite movies, Goodfellas). However, I did adjust the amount of ingredients, particularly the garlic (10 to 12 cloves would be a tad strong for some of us). I think you'll be amazed at how lovely the sauce is without even a splash of cream...using a bit of pasta water does the trick. Wouldn't you agree the penne and asparagus are a natural pairing, being so similar in size and shape?
1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano
Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.
Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.
Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.
1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano
Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.
Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.
Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.
Classic Cookies
Sometimes, nothing tastes better on a chilly day than a cookie warm from the oven. While Better Homes and Gardens' Peanut Butter Blossoms and Cherry Chocolate Kisses are good, the simple snickerdoodle, adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen, might be even better. And, I do so love Paula Deen's Chocolate Gooey Butter Cookies. Why not try them all and invite a few friends over during the upcoming holiday season for a cookie swap?
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses
Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.
Cherry Chocolate Kisses
1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)
Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.
Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.
Snickerdoodles
1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon
Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.
Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.
Chocolate Gooey Butter Cookies
1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar
Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.
Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."
Cool completely and sprinkle cookies with more powdered sugar, if desired.
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses
Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.
Cherry Chocolate Kisses
1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)
Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.
Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.
Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.
Snickerdoodles
1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon
Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.
Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.
Chocolate Gooey Butter Cookies
1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar
Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.
Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."
Cool completely and sprinkle cookies with more powdered sugar, if desired.
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