In the mood for a really rich pasta dish? Look no further. This recipe, adapted from Giada De Laurentiis, originally called for 1 pound of pasta and double the cheese and creme fraiche, but as is, you should be able to serve 3 to 4 easily.
8 oz. fettuccine or pappardelle
1 1/4 cups Asiago cheese, grated and divided
1 7 to 8 oz. container creme fraiche
1/2 cup Parmesan, freshly grated
3/4 teaspoon fresh thyme, chopped
salt and black pepper to taste
Preheat the oven to 375 degrees.
Cook pasta in amply salted boiling water until very al dente, about 8 minutes. Drain and reserve 1/2 cup of the pasta water.
Gently toss pasta with 1 cup of Asiago, creme fraiche, Parmesan and 1/2 cup of pasta water. Spoon mixture into a buttered baking dish. Sprinkle with remaining Asiago.
Bake until top is golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.
Sunday, December 7, 2008
Carrot Cranberry Muffins
These muffins, adapted from Food Network, bring together the taste of the holidays. Not too sweet, they're ideal for a post-Thanksgiving brunch. If you don't have any cooked carrots remaining from supper, simply use jarred baby food carrots.
Carrot Cranberry Muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
14/ teaspoon nutmeg, freshly grated
1/4 teaspoon ground ginger
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
zest of one orange
1/2 cup cranberry sauce (see below)
2 tablespoons granulated or Demererra sugar
Preheat the oven to 375 degrees. Line a muffin tin with paper liners.
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. Set aside.
Using a mixer, cream the butter on medium speed until fluffy. Reduce speed and add in the sugar. Add eggs, one at a time, beating thoroughly after each addition. Scrape down the bowl as needed. Stir in the carrot puree and orange zest.
Slowly stir in the flour mixture, being careful not to over beat. Finally, add in the cranberry sauce by hand.
Spoon batter into muffin cups, sprinkling a little sugar over the top. Bake until muffins are golden and a tester inserted in the center comes out clean, approximately 20 to 25 minutes.
Carrot Cranberry Muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
14/ teaspoon nutmeg, freshly grated
1/4 teaspoon ground ginger
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
zest of one orange
1/2 cup cranberry sauce (see below)
2 tablespoons granulated or Demererra sugar
Preheat the oven to 375 degrees. Line a muffin tin with paper liners.
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. Set aside.
Using a mixer, cream the butter on medium speed until fluffy. Reduce speed and add in the sugar. Add eggs, one at a time, beating thoroughly after each addition. Scrape down the bowl as needed. Stir in the carrot puree and orange zest.
Slowly stir in the flour mixture, being careful not to over beat. Finally, add in the cranberry sauce by hand.
Spoon batter into muffin cups, sprinkling a little sugar over the top. Bake until muffins are golden and a tester inserted in the center comes out clean, approximately 20 to 25 minutes.
Irish Potato Soup
So what makes this soup Irish, exactly? Well, you've got your Dubliner and Ale, which add a real depth of flavor. Adapted from Relish, I omitted the celery and added a bit more cheese... feel free to adjust to your taste, though. I've also pureed the soup, creating an irresistibly velvety texture.
Irish Potato Soup
3 tablespoons butter
1 tablespoon olive oil
1 large onion, roughly chopped
1 leek, rinsed thoroughly and roughly chopped
4 medium Yukon Gold potatoes, cubed
6 oz. ale (preferably Irish)
2 1/2 cups low-sodium chicken broth
1 1/2 tablespoons flour
2 cups whole milk
1 1/2 cups Dubliner, shredded
salt and black pepper to taste
Melt 1 tablespoon butter with olive oil over medium high heat in large pot. Saute onion and leek until softened, about 10 minutes.
Add potatoes, ale, broth and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium low. Cover and simmer for approximately 1 hour, or until potatoes are tender. Puree mixture with a hand blender.
Melt remaining butter over medium high heat in a saucepan. Whisk in flour and cook until roux begins to change color. Stir in milk, whisking until mixture is heated throughly and thickened. Stir in cheese.
Combine the cheese sauce with the potato mixture. Cook over low heat for another 10 minutes.
Serve with croutons and a sprinkling of bacon and parsley.
Irish Potato Soup
3 tablespoons butter
1 tablespoon olive oil
1 large onion, roughly chopped
1 leek, rinsed thoroughly and roughly chopped
4 medium Yukon Gold potatoes, cubed
6 oz. ale (preferably Irish)
2 1/2 cups low-sodium chicken broth
1 1/2 tablespoons flour
2 cups whole milk
1 1/2 cups Dubliner, shredded
salt and black pepper to taste
Melt 1 tablespoon butter with olive oil over medium high heat in large pot. Saute onion and leek until softened, about 10 minutes.
Add potatoes, ale, broth and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium low. Cover and simmer for approximately 1 hour, or until potatoes are tender. Puree mixture with a hand blender.
Melt remaining butter over medium high heat in a saucepan. Whisk in flour and cook until roux begins to change color. Stir in milk, whisking until mixture is heated throughly and thickened. Stir in cheese.
Combine the cheese sauce with the potato mixture. Cook over low heat for another 10 minutes.
Serve with croutons and a sprinkling of bacon and parsley.
Tuesday, November 18, 2008
Waldorf Salad
Here's another Thanksgiving classic... with a little twist. Adapted from a recent Pillsbury Christmas collection, this Waldorf salad features just a hint of sweetness. Very festive over a bed of baby spinach or mixed greens.
Waldorf Salad
1 cup mayonnaise
4 tablespoons frozen apple juice concentrate, thawed
1/2 teaspoon cinnamon
4 large apples, cubed
1 cup red seedless grapes, halved
1 cup celery, chopped
1 cup walnuts, chopped
Combine ingredients and chill slightly before serving.
Waldorf Salad
1 cup mayonnaise
4 tablespoons frozen apple juice concentrate, thawed
1/2 teaspoon cinnamon
4 large apples, cubed
1 cup red seedless grapes, halved
1 cup celery, chopped
1 cup walnuts, chopped
Combine ingredients and chill slightly before serving.
Monday, November 17, 2008
Pumpkin Bread
With Thanksgiving approaching, doesn't pumpkin bread sounds good? This recipe, adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen, has a lovely flavor... much better than so many mixes, which have strong clove and allspice overtones. You'll get 2 large loaves, or quite a few minis, perfect for gift-giving. You could also use this for a trifle, alternating layers with whipped cream, vanilla pudding and pumpkin butter, drizzling a little caramel sauce over the top, as suggested in the November issue of Better Homes and Gardens.
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg, freshly grated
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
2 cups canned pumpkin
1 teaspoon lemon juice
1 cup chopped walnuts or pecans, if desired
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. In a separate bowl, combine wet ingredients; fold into dry. Add nuts, if desired.
Bake in two loaf pans for approximately 1 hour, or until tester comes out clean. For muffins or mini-loaves, begin checking after 20 minutes.
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg, freshly grated
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
2 cups canned pumpkin
1 teaspoon lemon juice
1 cup chopped walnuts or pecans, if desired
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. In a separate bowl, combine wet ingredients; fold into dry. Add nuts, if desired.
Bake in two loaf pans for approximately 1 hour, or until tester comes out clean. For muffins or mini-loaves, begin checking after 20 minutes.
Thursday, November 6, 2008
Roasted Chicken
I recently had the pleasure of reading Talking with My Mouth Full: Crab Cakes, Bundt Cakes and other Kitchen Stories by Bonny Wolf. She is a firm believer in the words of Julia Child, who once said, "You can always judge the quality of a cook or a restaurant by roast chicken." Wolf has several suggestions for achieving something close to culinary perfection...
1. Buy a smaller chicken and brine it, or opt for a kosher bird.
2. Season the exterior, but don't bother trussing.
3. Place the chicken on a rack in a roasting pan.
4. Pre-heat the oven for at least 15 minutes.
5. Bake the chicken at 475 degrees until nicely browned and the breast reads 160 degrees and the thigh reads 165 to 170 degrees with a meat thermometer. Plan for 15 minutes per pound.
6. Resist the temptation to open the oven, baste or turn the bird while it roasts.
7. When the chicken is done, remove from the oven and allow it to rest for 15 to 30 minutes.
8. "Carve, serve and graciously receive compliments."
If you're not able to brine the bird, consider salting the interior and exterior amply, sprinkling plenty of black pepper and a simple seasoning mixture, such as herbs de Provence and grill seasoning, and drizzling with olive oil or cooled, melted butter. If possible, do this well before cooking, covering the chicken and keeping it refrigerated until meal preparations begin. Use even more salt than you think you should for optimum flavor. I also suggest squeezing a little lemon over the bird before roasting, then stuffing the lemon, a whole head of garlic cut in half and a handful of herbs into the cavity.
Delicious!
1. Buy a smaller chicken and brine it, or opt for a kosher bird.
2. Season the exterior, but don't bother trussing.
3. Place the chicken on a rack in a roasting pan.
4. Pre-heat the oven for at least 15 minutes.
5. Bake the chicken at 475 degrees until nicely browned and the breast reads 160 degrees and the thigh reads 165 to 170 degrees with a meat thermometer. Plan for 15 minutes per pound.
6. Resist the temptation to open the oven, baste or turn the bird while it roasts.
7. When the chicken is done, remove from the oven and allow it to rest for 15 to 30 minutes.
8. "Carve, serve and graciously receive compliments."
If you're not able to brine the bird, consider salting the interior and exterior amply, sprinkling plenty of black pepper and a simple seasoning mixture, such as herbs de Provence and grill seasoning, and drizzling with olive oil or cooled, melted butter. If possible, do this well before cooking, covering the chicken and keeping it refrigerated until meal preparations begin. Use even more salt than you think you should for optimum flavor. I also suggest squeezing a little lemon over the bird before roasting, then stuffing the lemon, a whole head of garlic cut in half and a handful of herbs into the cavity.
Delicious!
Sunday, November 2, 2008
Mushroom Ragu
First, let me tell you, I'm not a mushroom person. But I love to make dishes for those that are. This sauce, adapted from Everyday Italian by Giada De Laurentiis, is perfect served over egg noodles and a nice, pan-seared chicken. It's also ideal on top of polenta for an elegant dinner with your vegetarian friends (poor dears... more meat for the rest of us, though).
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic gloves, minced
1 lb. chopped wild mushrooms, chopped such as cremini and oyster
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Marsala (dry)
2 cups reduced-sodium chicken broth
2/3 cup freshly grated Parmesan cheese
1/4 cup Italian parsley, chopped
handful of basil leaves
Wipe the mushrooms with a damp cloth. Set aside.
Heat the butter and olive oil in a large skillet. Saute the onion and garlic until soft, about 8 minutes. Add the mushrooms, salt and pepper.
Increase the heat to nearly high and saute mushrooms until tender and all of their liquid has evaporated, about another 8 minutes.
Stir in the Marsala (removing pan from heat first if using a gas range), reduce heat to medium-high and simmer mixture until the fortified wine has evaporated, about 5 minutes. Add in the chicken broth and simmer until sauce has reduced by half, about 30 minutes.
Remove sauce from heat and stir in cheese and parsley. Tear basil leaves over and serve.
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic gloves, minced
1 lb. chopped wild mushrooms, chopped such as cremini and oyster
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Marsala (dry)
2 cups reduced-sodium chicken broth
2/3 cup freshly grated Parmesan cheese
1/4 cup Italian parsley, chopped
handful of basil leaves
Wipe the mushrooms with a damp cloth. Set aside.
Heat the butter and olive oil in a large skillet. Saute the onion and garlic until soft, about 8 minutes. Add the mushrooms, salt and pepper.
Increase the heat to nearly high and saute mushrooms until tender and all of their liquid has evaporated, about another 8 minutes.
Stir in the Marsala (removing pan from heat first if using a gas range), reduce heat to medium-high and simmer mixture until the fortified wine has evaporated, about 5 minutes. Add in the chicken broth and simmer until sauce has reduced by half, about 30 minutes.
Remove sauce from heat and stir in cheese and parsley. Tear basil leaves over and serve.
Skillet Pasta with Chicken
On those busy nights, don't you just long for a simple meal without the mess? Rather than microwaving something prepared from the freezer, give this recipe from Cook's Country a try. This would also be delicious with asparagus. I've omitted the roasted red peppers to make it more kid friendly.
Skillet Pasta with Chicken
1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
3 tablespoons butter or extra virgin olive oil
1 onion, minced or grated
1/4 teaspoon dried oregano
3 garlic gloves, minced
8 oz. (2 1/2 cups) uncooked tubular pasta, such as ziti or rigatoni
2 cups low-sodium chicken broth
1 cup milk
1 lb. broccoli crowns, cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Season the chicken with salt and pepper. Heat one tablespoon of the butter or olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink. Set aside.
Add the onion, oregano and remaining butter or olive oil to the pan. Saute the onion until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 to 30 seconds.
Pour in the ziti, covering with chicken broth and milk. Bring to a simmer, then reduce heat to medium low. Stir in the broccoli and cook about 8 minutes, until bright green and still a little crunchy.
Stir in the chicken and any accumulated juices. Continue to cook mixture until pasta is al dente and broccoli is tender. Serve with grated Parmesan.
Skillet Pasta with Chicken
1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
3 tablespoons butter or extra virgin olive oil
1 onion, minced or grated
1/4 teaspoon dried oregano
3 garlic gloves, minced
8 oz. (2 1/2 cups) uncooked tubular pasta, such as ziti or rigatoni
2 cups low-sodium chicken broth
1 cup milk
1 lb. broccoli crowns, cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Season the chicken with salt and pepper. Heat one tablespoon of the butter or olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink. Set aside.
Add the onion, oregano and remaining butter or olive oil to the pan. Saute the onion until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 to 30 seconds.
Pour in the ziti, covering with chicken broth and milk. Bring to a simmer, then reduce heat to medium low. Stir in the broccoli and cook about 8 minutes, until bright green and still a little crunchy.
Stir in the chicken and any accumulated juices. Continue to cook mixture until pasta is al dente and broccoli is tender. Serve with grated Parmesan.
Sunday, September 14, 2008
Penne with Steak
With the days becoming shorter and the nights cooler, perhaps you've been thinking about preparing a little more hearty fare. This recipe for Penne with Steak, adapted from Giada's Family Dinners, is perfect for an autumn evening. It's also a more budget-friendly way to serve a rib eye, New York strip or, my preference, top sirloin. For the sauce, I use only a few tablespoons of olive oil, instead of 1/4 cup, and puree the tomatoes without their juice to maintain their color and flavor.
Penne with Steak
2 tablespoons olive oil
1 to 1 1/2 lbs. rib eye, New York strip or top sirloin
1 onion, chopped
1 carrot, chopped
4 garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup red wine
2 cups marinara sauce
1 cup low-sodium beef broth
12 oz. penne or other tubular pasta
3 oz. Parmesan cheese, shaved
salt and pepper or grill seasoning to taste
Heat the oil in a heavy frying pan over medium-high to high heat. Season both sides of the steak with salt and pepper or grill seasoning. Sear the steaks until browned but still rare, about 3 minutes per side. Remove to a plate to cool completely.
Add the onion and carrots to the same pan and saute over medium heat until softened, about 8 minutes. Add the garlic and oregano. Pour in the wine and allow to reduce slightly. Add the marinara and broth, and let mixture simmer for 10 to 15 minutes.
In the meantime, cook the pasta in boiling, salted water until al dente (about 1 minute under the minimum recommended cooking time); stir frequently.
Trim the steak of any excess fat and cut into bite-sized pieces.
Drain the pasta. Add the pasta, steak and any accumulated juices from the meat to the sauce, allowing the flavors to come together over medium heat, about 1 minute. Serve with the shaved Parmesan cheese.
Giada's Quick Marinara Sauce
2 28 oz. cans whole plum tomatoes with juice
1 bunch fresh basil, stemmed
3 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon sugar
salt and pepper to taste
Heat the oil in large sauce pan over medium heat. Add the onions and garlic, cooking until very tender, about 12 minutes. Remove the tomatoes from their cans and puree with the basil. Stir in the tomato juice, puree, oregano and sugar and allow sauce to simmer for about 10 minutes. Season with salt and pepper to taste before serving or freezing.
Penne with Steak
2 tablespoons olive oil
1 to 1 1/2 lbs. rib eye, New York strip or top sirloin
1 onion, chopped
1 carrot, chopped
4 garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup red wine
2 cups marinara sauce
1 cup low-sodium beef broth
12 oz. penne or other tubular pasta
3 oz. Parmesan cheese, shaved
salt and pepper or grill seasoning to taste
Heat the oil in a heavy frying pan over medium-high to high heat. Season both sides of the steak with salt and pepper or grill seasoning. Sear the steaks until browned but still rare, about 3 minutes per side. Remove to a plate to cool completely.
Add the onion and carrots to the same pan and saute over medium heat until softened, about 8 minutes. Add the garlic and oregano. Pour in the wine and allow to reduce slightly. Add the marinara and broth, and let mixture simmer for 10 to 15 minutes.
In the meantime, cook the pasta in boiling, salted water until al dente (about 1 minute under the minimum recommended cooking time); stir frequently.
Trim the steak of any excess fat and cut into bite-sized pieces.
Drain the pasta. Add the pasta, steak and any accumulated juices from the meat to the sauce, allowing the flavors to come together over medium heat, about 1 minute. Serve with the shaved Parmesan cheese.
Giada's Quick Marinara Sauce
2 28 oz. cans whole plum tomatoes with juice
1 bunch fresh basil, stemmed
3 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon sugar
salt and pepper to taste
Heat the oil in large sauce pan over medium heat. Add the onions and garlic, cooking until very tender, about 12 minutes. Remove the tomatoes from their cans and puree with the basil. Stir in the tomato juice, puree, oregano and sugar and allow sauce to simmer for about 10 minutes. Season with salt and pepper to taste before serving or freezing.
Chocolate Pudding
After a less-than-successful experiment making vanilla pudding with egg yolks (more than a little soupy, but delicious), I wanted to try my hand at a chocolate pudding. This recipe, adapted from the August 2008 issue of Everyday with Rachael Ray, tastes wonderful and has just the right consistency. You could certainly serve it atop the peanut butter cream specified (1/2 cup creamy peanut butter, 1/3 cup powdered sugar, 1/3 cup heavy cream and 1/8 teaspoon salt, combined). Although, I find that this pudding really needs nothing more than a dollop of whipped cream.
Chocolate Pudding
2 cups whole milk
1/3 cup sugar
1/4 cup cocoa powder
2 tablespoons cornstarch
3 oz. semisweet chocolate, chopped
In a medium pan, whisk together the milk, sugar, cocoa powder and cornstarch over medium-high heat. Bring mixture to a boil, continuing to whisk constantly, until nicely thickened, about 2 minutes. Remove from heat and stir in chopped chocolate (or mini chips) until completely incorporated. Spoon into serving dishes and and refrigerate until set, approximately 2 hours.
Chocolate Pudding
2 cups whole milk
1/3 cup sugar
1/4 cup cocoa powder
2 tablespoons cornstarch
3 oz. semisweet chocolate, chopped
In a medium pan, whisk together the milk, sugar, cocoa powder and cornstarch over medium-high heat. Bring mixture to a boil, continuing to whisk constantly, until nicely thickened, about 2 minutes. Remove from heat and stir in chopped chocolate (or mini chips) until completely incorporated. Spoon into serving dishes and and refrigerate until set, approximately 2 hours.
Thursday, September 11, 2008
Dream Bars
My sister, Liddy, has never met a dream bar she didn't like. I usually make her the standard, 7-layer variety. But for her most recent birthday, I wanted to make her something a little different. I opted for one with hazelnuts and a shortbread crust, adapted from Y'All Come Eat by the Deen Bros. She pronunced them both, well, absolutely dreamy.
7-Layer Magic Cookie Bars
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 14 oz. can sweetened condensed milk
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) butterscotch chips
1 1/3 cups shredded coconut
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees (325 degrees for a glass baking dish).
In a small bowl, combine graham cracker crumbs and butter. Press crumb mixture firmly on the bottom of a 13 by 9 pan, then pour sweetened condensed milk over.
Layer remaining ingredients evenly; press firmly down with fork.
Bake for 25 minutes or until lightly browned on top. Cool. Cut bars and serve. Store covered at room temperature.
Hazelnut Dream Bars
Crust
1 cup all-purpose flour
1/3 cup brown sugar, firmly packed
pinch of salt
1/2 cup (1 stick) unsalted butter, cut into pieces
Filling
2 large eggs
1 cup brown sugar, firmly packed
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
3/4 cup shredded coconut
3/4 chopped hazelnuts
3/4 cup miniature semisweet chocolate chips
Preheat the oven to 350 degrees.
For the crust, pulse together the flour, sugar and salt in a food processor. Pulse the butter until just combined. Press the dough evenly over the bottom of an ungreased 13 by 9 baking dish. Bake for 10 minutes, or until golden.
For the filling, whisk together the eggs, sugar, flour, vanilla and baking powder. Stir in the coconut, hazelnuts and chocolate chips. Spread the filling over the crust while still warm. Bake for 20 minutes.
7-Layer Magic Cookie Bars
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 14 oz. can sweetened condensed milk
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) butterscotch chips
1 1/3 cups shredded coconut
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees (325 degrees for a glass baking dish).
In a small bowl, combine graham cracker crumbs and butter. Press crumb mixture firmly on the bottom of a 13 by 9 pan, then pour sweetened condensed milk over.
Layer remaining ingredients evenly; press firmly down with fork.
Bake for 25 minutes or until lightly browned on top. Cool. Cut bars and serve. Store covered at room temperature.
Hazelnut Dream Bars
Crust
1 cup all-purpose flour
1/3 cup brown sugar, firmly packed
pinch of salt
1/2 cup (1 stick) unsalted butter, cut into pieces
Filling
2 large eggs
1 cup brown sugar, firmly packed
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
3/4 cup shredded coconut
3/4 chopped hazelnuts
3/4 cup miniature semisweet chocolate chips
Preheat the oven to 350 degrees.
For the crust, pulse together the flour, sugar and salt in a food processor. Pulse the butter until just combined. Press the dough evenly over the bottom of an ungreased 13 by 9 baking dish. Bake for 10 minutes, or until golden.
For the filling, whisk together the eggs, sugar, flour, vanilla and baking powder. Stir in the coconut, hazelnuts and chocolate chips. Spread the filling over the crust while still warm. Bake for 20 minutes.
Friday, August 15, 2008
Double Blueberry Muffins
After you taste this blueberry muffin recipe from Gale Gand's Butter Sugar Flour Eggs, you may not want another. I'm making them just as soon as it cools down here (we're so spoiled... the mercury rarely goes above the mid-80s, even in August).
Double Blueberry Muffins
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees. Place paper liners in a muffin tin.
Cream the butter until smooth with an electric or stand mixer. Add 1 cup of the sugar and mix thoroughly. Add the eggs, vanilla, baking powder and salt.
In a shallow bowl, mash 3/4 cup of the blueberries with a fork. Add to the batter and mix.
With the mixer running on low, add half of the flour, then half of the milk. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand. Scoop into muffin cups, filling about 3/4 full.
In a small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Sprinkle over the muffins. Bake for approximately 25 minutes. Allow muffins to cool in pan 30 minutes before turning out.
Double Blueberry Muffins
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees. Place paper liners in a muffin tin.
Cream the butter until smooth with an electric or stand mixer. Add 1 cup of the sugar and mix thoroughly. Add the eggs, vanilla, baking powder and salt.
In a shallow bowl, mash 3/4 cup of the blueberries with a fork. Add to the batter and mix.
With the mixer running on low, add half of the flour, then half of the milk. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand. Scoop into muffin cups, filling about 3/4 full.
In a small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Sprinkle over the muffins. Bake for approximately 25 minutes. Allow muffins to cool in pan 30 minutes before turning out.
Frozen Lemon Cheesecake
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What could be more refreshing on a hot summer night than a slice of frozen lemon cheesecake? I found this recipe in one of those little neighborhood papers a year or so ago. For the crust, you could use a graham cracker crust (see below) or the shortbread crust specified. Don't you wonder what this would taste like with orange instead of lemon and an Oreo crust, though?
Frozen Lemon Cheesecake
2 8 oz. packages cream cheese, room temperature
1 1/2 cups sugar, divided
zest of 2 small lemons
1/2 cup fresh lemon juice
1 tablespoon vanilla extract
2 cups whipping cream
shortbread crust
Crust
21 shortbread cookies (1 1/2 inches square), finely ground
2 tablespoons sugar
3 tablespoons butter, melted
Combine cookie crumbs, sugar and melted butter. Press mixture into the bottom of a greased 9-inch springform pan. Set aside.
Beat cream cheese until smooth with an electric or stand mixer, about 4 to five minutes, scraping bowl often. Add 1 cup of sugar, lemon zest and lemon juice, continuing to beat until fluffy. Stir in vanilla.
Beat whipping cream and remaining 1/2 cup sugar until stiff. Fold into cream cheese mixture. Pour cheesecake into prepared pan. Freeze at least 8 hours before serving. Garnish slices with fresh blueberries or a dollop of lemon curd, if desired.
Friday, August 1, 2008
Remembrances of My Father
Rick Bragg, writing in The Prince of Frogtown, says the author Willie Morris once told him about his father, "There is no place you can go he will not be." That's certainly true for me today... my father's birthday. Reminders of my father, Jim, are everywhere, especially in my kitchen.
My father was a gentleman and scholar, as they say, more than a cook, but I will never forget the little things he did to show he cared.
Because I didn't share his love of soft boiled eggs, he would scramble mine. Once in a while, I can come close to replicating his, cooked in butter with a touch of milk, salt and black pepper, which he always served with perfectly crispy bacon and freshly made Minute Maid orange juice. Since his long illness and passing, I have yet to taste a glass of sweet tea with lemon that even comes close to his, though.
Sometimes, it's a a couple of chocolate-covered graham crackers or bowl of hot cereal... my sisters tell me that before I was born, he would make different kinds so each of my five siblings could have their favorite. Like his mother, he had a sweet tooth... donuts, Hershey bars and ice cream were a must in our house. I still can't have a bowl of Neapolitan, Spumoni, French Vanilla or Cherry Bordeaux without thinking of him. And, I doubt I will ever meet anyone that appreciates a good peanut butter sandwich more than my father.
Years ago, when my mother made something that didn't appeal to either of us (tongue comes to mind), he took me out for a burger and fries at Jon's Drive-In (hopefully still standing in Mount Pleasant, Michigan).
Of course, my father is the reason why I've never made my daughter eat even a single thing she didn't want to. If that's spoiling, then so be it.
Thanks, Dad... you were the gem of the ocean.
My father was a gentleman and scholar, as they say, more than a cook, but I will never forget the little things he did to show he cared.
Because I didn't share his love of soft boiled eggs, he would scramble mine. Once in a while, I can come close to replicating his, cooked in butter with a touch of milk, salt and black pepper, which he always served with perfectly crispy bacon and freshly made Minute Maid orange juice. Since his long illness and passing, I have yet to taste a glass of sweet tea with lemon that even comes close to his, though.
Sometimes, it's a a couple of chocolate-covered graham crackers or bowl of hot cereal... my sisters tell me that before I was born, he would make different kinds so each of my five siblings could have their favorite. Like his mother, he had a sweet tooth... donuts, Hershey bars and ice cream were a must in our house. I still can't have a bowl of Neapolitan, Spumoni, French Vanilla or Cherry Bordeaux without thinking of him. And, I doubt I will ever meet anyone that appreciates a good peanut butter sandwich more than my father.
Years ago, when my mother made something that didn't appeal to either of us (tongue comes to mind), he took me out for a burger and fries at Jon's Drive-In (hopefully still standing in Mount Pleasant, Michigan).
Of course, my father is the reason why I've never made my daughter eat even a single thing she didn't want to. If that's spoiling, then so be it.
Thanks, Dad... you were the gem of the ocean.
Thursday, July 31, 2008
Orange Bars
It's hard to decide which is better... the lemon squares below, or these divine orange ones, adapted from the winter 2008 issue of Taste of the South. These might be just a touch more flavorful, with the addition of orange extract. I've taken the liberty of omitting the 1/2 cup ground almonds in the shortbread crust. Feel free to include them if you prefer the texture they lend.
Orange Bars
2 1/4 cups all-purpose flour, divided
1/2 powdered sugar
1 cup butter, cut into small cubes
4 eggs
1 3/4 cups granulated sugar
1/3 cup fresh orange juice
1/2 teaspoon orange extract
1/2 teaspoon baking powder
2 teaspoons orange zest
Preheat oven to 350 degrees.
Combine 2 cups flour and 1/2 cup powdered sugar in a large mixing bowl. Using a pastry blender or your hands, add in butter until mixture is crumbly. Press evenly into the bottom of a buttered 9 by 13 baking pan. Bake the crust for 20 minutes, or until lightly browned.
While the crust bakes, whisk together the sugar, eggs, orange juice, orange zest and extract. Whisk in the baking powder and remaining 1/4 cup flour until smooth. Pour over crust and bake for an additional 20 minutes. Cut into small squares, garnishing with a sprinkling of powdered sugar, if desired.
Orange Bars
2 1/4 cups all-purpose flour, divided
1/2 powdered sugar
1 cup butter, cut into small cubes
4 eggs
1 3/4 cups granulated sugar
1/3 cup fresh orange juice
1/2 teaspoon orange extract
1/2 teaspoon baking powder
2 teaspoons orange zest
Preheat oven to 350 degrees.
Combine 2 cups flour and 1/2 cup powdered sugar in a large mixing bowl. Using a pastry blender or your hands, add in butter until mixture is crumbly. Press evenly into the bottom of a buttered 9 by 13 baking pan. Bake the crust for 20 minutes, or until lightly browned.
While the crust bakes, whisk together the sugar, eggs, orange juice, orange zest and extract. Whisk in the baking powder and remaining 1/4 cup flour until smooth. Pour over crust and bake for an additional 20 minutes. Cut into small squares, garnishing with a sprinkling of powdered sugar, if desired.
Pork Milanese
A few breadcrumbs and a little oil take pork or chicken to another level. If you're pressed for time, simply buy the chops or breasts in cutlet form. The following recipe is adapted from a recent issue of Food & Wine Magazine. I opt to pan fry in canola, rather than olive oil, because of its higher smoking point. Before you begin assembling your Milanese, be sure to taste the breadcrumb mixture so you know it will be flavorful. This dish goes especially well with either buttered egg noodles or mashed potatoes.
Pork Milanese
4 to 6 cutlets 1/4-inch each
1 cup panko
1/2 cup Parmesan, freshly grated
1/2 teaspoon dried oregano
grating of fresh nutmeg
1/2 all-purpose flour
2 large eggs, lightly beaten
salt and black pepper to taste
lemon wedges
Preheat the oven to 300 degrees.
Combine panko, Parmesan, oregano, salt and pepper in a shallow bowl. First, dredge the pork in the flour, shaking off any excess. Then, dip the pork in the egg. Finally, dredge the pork in the breadcrumb mixture, pressing lightly so that the cutlets will have a nice crust.
Heat 1/4 to 1/3 cup canola oil in a large skillet over medium-high heat. Fry 2 or 3 cutlets at a time until nicely golden and crisp on both sides, about 4 to 5 minutes total. Remove and pat with paper towels. Place cutlets in the oven until pork reaches 160 degrees, about another 5 to 10 minutes. Serve with lemon wedges.
Pork Milanese
4 to 6 cutlets 1/4-inch each
1 cup panko
1/2 cup Parmesan, freshly grated
1/2 teaspoon dried oregano
grating of fresh nutmeg
1/2 all-purpose flour
2 large eggs, lightly beaten
salt and black pepper to taste
lemon wedges
Preheat the oven to 300 degrees.
Combine panko, Parmesan, oregano, salt and pepper in a shallow bowl. First, dredge the pork in the flour, shaking off any excess. Then, dip the pork in the egg. Finally, dredge the pork in the breadcrumb mixture, pressing lightly so that the cutlets will have a nice crust.
Heat 1/4 to 1/3 cup canola oil in a large skillet over medium-high heat. Fry 2 or 3 cutlets at a time until nicely golden and crisp on both sides, about 4 to 5 minutes total. Remove and pat with paper towels. Place cutlets in the oven until pork reaches 160 degrees, about another 5 to 10 minutes. Serve with lemon wedges.
Thursday, July 10, 2008
Brunch Anyone?
Our family gets together for brunch at least several times a year. Among are favorites are quiche, roasted potatoes and roasted asparagus. Just add brown sugar bacon or ham and a coffee cake and you're all set.
This recipe for quiche comes from my sister, Sue. She swears by cubed, rather than grated Swiss, after a particularly memorable dinner mishap years ago. I've never made it any other way. Occasionally, though, I might add a little saute of red pepper and broccoli to one of the quiches for my mother, who can never have too many veggies... despite my warnings that more than few tablespoons of rabbit food will surely make the crust soggy.
For the asparagus, snap off the woody ends and rinse thoroughly. Submerge asparagus completely in cold water (preferable tips down) for at least 15 minutes to remove any remaining grit. Remove and dry. Toss with 1 to 2 tablespoons of extra virgin olive oil and a liberal amount of kosher salt and pepper. Roast on a foil-lined cookie sheet for 10 minutes or until asparagus is crisp-tender. Grate a few tablespoons of Grana Padano over the asparagus before serving.
Quiche
2 unbaked pie shells
8 eggs
1 can evaporated milk
8 oz. Swiss cheese, cubed and divided
1 bunch green onions, finely sliced and divided
salt and pepper to taste
Preheat oven to 350 degrees.
Combine the eggs and evaporated milk, beating with a mixer or wire whisk. Add salt and pepper to taste.
Add half of the cubed cheese and green onions to the unbaked pie shells; cover equally with egg mixture.
Bake until eggs have set, approximately 40 minutes.
Roasted Potatoes
2 lbs. Yukon Gold potatoes
1 tablespoon extra virgin olive oil (or more to taste)
handful of garlic cloves, cracked
kosher salt and black pepper
sprig of rosemary (or thyme)
Preheat oven to 400 degrees. Cover a baking sheet with foil, brushing with a thin coat of olive oil to prevent the potatoes from sticking.
Slice the potatoes into uniform halves (or quarters, if larger). Remove the rosemary from the stem and chop. Remove skins from garlic. Toss potatoes with olive oil, whole garlic cloves (minced would become acrid), rosemary, salt and pepper.
Spread potatoes across the cookie sheet in a single layer and bake for approximately 40 minutes or until potatoes are golden and tender.
This recipe for quiche comes from my sister, Sue. She swears by cubed, rather than grated Swiss, after a particularly memorable dinner mishap years ago. I've never made it any other way. Occasionally, though, I might add a little saute of red pepper and broccoli to one of the quiches for my mother, who can never have too many veggies... despite my warnings that more than few tablespoons of rabbit food will surely make the crust soggy.
For the asparagus, snap off the woody ends and rinse thoroughly. Submerge asparagus completely in cold water (preferable tips down) for at least 15 minutes to remove any remaining grit. Remove and dry. Toss with 1 to 2 tablespoons of extra virgin olive oil and a liberal amount of kosher salt and pepper. Roast on a foil-lined cookie sheet for 10 minutes or until asparagus is crisp-tender. Grate a few tablespoons of Grana Padano over the asparagus before serving.
Quiche
2 unbaked pie shells
8 eggs
1 can evaporated milk
8 oz. Swiss cheese, cubed and divided
1 bunch green onions, finely sliced and divided
salt and pepper to taste
Preheat oven to 350 degrees.
Combine the eggs and evaporated milk, beating with a mixer or wire whisk. Add salt and pepper to taste.
Add half of the cubed cheese and green onions to the unbaked pie shells; cover equally with egg mixture.
Bake until eggs have set, approximately 40 minutes.
Roasted Potatoes
2 lbs. Yukon Gold potatoes
1 tablespoon extra virgin olive oil (or more to taste)
handful of garlic cloves, cracked
kosher salt and black pepper
sprig of rosemary (or thyme)
Preheat oven to 400 degrees. Cover a baking sheet with foil, brushing with a thin coat of olive oil to prevent the potatoes from sticking.
Slice the potatoes into uniform halves (or quarters, if larger). Remove the rosemary from the stem and chop. Remove skins from garlic. Toss potatoes with olive oil, whole garlic cloves (minced would become acrid), rosemary, salt and pepper.
Spread potatoes across the cookie sheet in a single layer and bake for approximately 40 minutes or until potatoes are golden and tender.
Thursday, July 3, 2008
Spaghetti with a Delicate Tomato Sauce
Don't be put off by the simplicity of the ingredients. You and your children will love this comforting dish, adapted from On Top of Spaghetti by Johanne Killeen and George Germon. I prefer to use more tomato juice than chicken broth, and have cut the amount of butter by half... 4 tablespoons is plenty. I also reduce everything more, which results in a more velvety sauce. If you're using homemade stock, you may need to add a bit of salt, as the authors do.
Spaghetti with a Delicate Tomato Sauce
1 lb. spaghetti or linguine
1 11.5 oz. can tomato juice
1 cup reduced sodium chicken broth
4 tablespoons unsalted butter
freshly grated Grana Padano
black pepper to taste
Cook pasta until just slightly underdone in ample, salted boiling water.
In the meantime, combine the tomato juice, chicken broth and 2 tablespoons butter in a skillet large enough to accommodate the pasta. Bring mixture to a boil, then lower heat and reduce by approximately one-half, or until the sauce takes on an almost creamy texture.
Drain the pasta and add to the sauce, stirring in the last 2 tablespoons of butter. Season with black pepper. Raise the heat, tossing the pasta and sauce until they're "married," but before the pasta has a change to overcook. Serve with freshly grated Grana Padano.
Spaghetti with a Delicate Tomato Sauce
1 lb. spaghetti or linguine
1 11.5 oz. can tomato juice
1 cup reduced sodium chicken broth
4 tablespoons unsalted butter
freshly grated Grana Padano
black pepper to taste
Cook pasta until just slightly underdone in ample, salted boiling water.
In the meantime, combine the tomato juice, chicken broth and 2 tablespoons butter in a skillet large enough to accommodate the pasta. Bring mixture to a boil, then lower heat and reduce by approximately one-half, or until the sauce takes on an almost creamy texture.
Drain the pasta and add to the sauce, stirring in the last 2 tablespoons of butter. Season with black pepper. Raise the heat, tossing the pasta and sauce until they're "married," but before the pasta has a change to overcook. Serve with freshly grated Grana Padano.
Strawberry Shortcake
What could be better with some juicy local strawberries than shortcake? This recipe is one of the easiest I found, and requires no rolling or cutting. The original one by Sheila Lukins called for only 2 1/2 tablespoons of sugar... certainly not enough for those with a real sweet tooth.
First, rinse, hull and slice 1 to 2 pints of strawberries, sprinkling with sugar to taste and tossing lightly. Allow berries to sit for at least 15 to 20 minutes. In the meantime, start the shortcake. While they're cooling, prepare your freshly whipped cream with a few tablespoons of confectioner's sugar and 1/2 teaspoon of vanilla extract for every cup of heavy whipping cream.
Shortcake
2 cups self-rising flour
1/2 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup whole milk
2 tablespoons heavy cream
Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper.
Whisk together flour, sugar and salt. Add the butter, blending with a pastry blender or your fingers until mixture resembles a coarse meal. Stir in the milk, mixing until a soft dough forms. Be careful not to overwork the dough.
Drop the dough in 6 equal portions onto the parchment, making sure each is nicely shaped. Brush tops lightly with the cream.
Bake for 15 to 20 minutes, taking care not to burn the bottoms. Remove to a rack and cool. Slice shortcakes in half and spoon berries and juice over. Serve with dollops of whipped cream.
First, rinse, hull and slice 1 to 2 pints of strawberries, sprinkling with sugar to taste and tossing lightly. Allow berries to sit for at least 15 to 20 minutes. In the meantime, start the shortcake. While they're cooling, prepare your freshly whipped cream with a few tablespoons of confectioner's sugar and 1/2 teaspoon of vanilla extract for every cup of heavy whipping cream.
Shortcake
2 cups self-rising flour
1/2 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup whole milk
2 tablespoons heavy cream
Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper.
Whisk together flour, sugar and salt. Add the butter, blending with a pastry blender or your fingers until mixture resembles a coarse meal. Stir in the milk, mixing until a soft dough forms. Be careful not to overwork the dough.
Drop the dough in 6 equal portions onto the parchment, making sure each is nicely shaped. Brush tops lightly with the cream.
Bake for 15 to 20 minutes, taking care not to burn the bottoms. Remove to a rack and cool. Slice shortcakes in half and spoon berries and juice over. Serve with dollops of whipped cream.
Monday, June 30, 2008
Pasta with Eggplant Two Ways
Pasta, tomatoes and eggplant go so well together. Both of these recipes use roasted, rather than fried, eggplant, keeping things a little lighter. While fried eggplant can be delicious, it's all too easy to turn this versatile vegetable into an oil-saturated sponge.
Pasta with Eggplant Puree is adapted from Food Network luminary Giada De Laurentiis. I've omitted the red pepper flakes and several tablespoons of oil for finishing the dish. And, I prefer basil to her mint. You could also serve the puree by itself as a side dish or as part of an antipasto platter.
Pasta with Roasted Eggplant Sauce is Rachael Ray's take on the Sicilian classic, Pasta Alla Norma, and is adapted from her book, 365: No Repeats... A Year of Deliciously Different Dinners. She uses ricotta salata, and I certainly would too... if I could find it locally. If you want your pasta to be a touch more authentically Italian (sauce is merely a condimento), reserve some of the sauce for another dish. Just imagine how good it would be on homemade pizza (see below).
Pasta with Eggplant Puree
1 lb. tubular pasta, such as rigatoni or penne
1 medium eggplant
1 pint cherry or grape tomatoes
3 gloves garlic, peeled
3 tablespoons extra virgin olive oil
1/4 cup toasted pine nuts
handful of basil leaves, torn
Grano Padano, grated
salt and black pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Peel and cut the eggplant into 1-inch cubes. Toss with tomatoes, garlic, olive oil, salt and pepper in a mixing bowl. Spread vegetables evenly on baking sheet and roast for approximately 35 minutes or until eggplant is golden.
Place pine nuts in a small oven-safe dish and roast during the last 8 minutes of baking.
Cook pasta (according to package directions) in ample, salted water until al dente. In the meantime, transfer the roasted vegetables to a food processor and pulse until smooth. Transfer to a large serving bowl.
Drain pasta, reserving 1 to 1 1/2 cups of cooking liquid. Add pasta and 1/2 cup of pasta water at a time to the puree until the dish reaches the desired consistency. Serve pasta sprinkled with pine nuts, basil and grated Grana Padano.
Pasta with Roasted Eggplant Sauce
1 lb. tubular pasta, such as rigatoni or penne
1 large or 2 small eggplant
5 tablespoons extra virgin olive oil, divided
6 garlic cloves, peeled
1 medium onion, finely chopped
1 28 oz. can crushed tomatoes (preferably San Marzano)
handful of basil leaves, torn
1 to 2 cups feta cheese, crumbled
salt and black pepper to taste
Preheat the oven to 425 degrees.
Peel and cut eggplant(s) into 1-inch cubes. Toss with olive oil, garlic, salt and pepper and spread evenly onto a baking sheet. Roast for approximately 25 minutes or until both eggplant and garlic are tender. Transfer to a food processor and pulse until smooth.
In the meantime, add the remaining two tablespoons olive oil to a large sauce pan. Saute onion over medium-high heat until translucent. Stir in crushed tomatoes and eggplant puree. Season with additional salt and pepper.
Cook pasta (according to package directions) in ample, salted water until al dente. Drain and toss with sauce. Serve pasta sprinkled with basil and feta.
Pasta with Eggplant Puree is adapted from Food Network luminary Giada De Laurentiis. I've omitted the red pepper flakes and several tablespoons of oil for finishing the dish. And, I prefer basil to her mint. You could also serve the puree by itself as a side dish or as part of an antipasto platter.
Pasta with Roasted Eggplant Sauce is Rachael Ray's take on the Sicilian classic, Pasta Alla Norma, and is adapted from her book, 365: No Repeats... A Year of Deliciously Different Dinners. She uses ricotta salata, and I certainly would too... if I could find it locally. If you want your pasta to be a touch more authentically Italian (sauce is merely a condimento), reserve some of the sauce for another dish. Just imagine how good it would be on homemade pizza (see below).
Pasta with Eggplant Puree
1 lb. tubular pasta, such as rigatoni or penne
1 medium eggplant
1 pint cherry or grape tomatoes
3 gloves garlic, peeled
3 tablespoons extra virgin olive oil
1/4 cup toasted pine nuts
handful of basil leaves, torn
Grano Padano, grated
salt and black pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Peel and cut the eggplant into 1-inch cubes. Toss with tomatoes, garlic, olive oil, salt and pepper in a mixing bowl. Spread vegetables evenly on baking sheet and roast for approximately 35 minutes or until eggplant is golden.
Place pine nuts in a small oven-safe dish and roast during the last 8 minutes of baking.
Cook pasta (according to package directions) in ample, salted water until al dente. In the meantime, transfer the roasted vegetables to a food processor and pulse until smooth. Transfer to a large serving bowl.
Drain pasta, reserving 1 to 1 1/2 cups of cooking liquid. Add pasta and 1/2 cup of pasta water at a time to the puree until the dish reaches the desired consistency. Serve pasta sprinkled with pine nuts, basil and grated Grana Padano.
Pasta with Roasted Eggplant Sauce
1 lb. tubular pasta, such as rigatoni or penne
1 large or 2 small eggplant
5 tablespoons extra virgin olive oil, divided
6 garlic cloves, peeled
1 medium onion, finely chopped
1 28 oz. can crushed tomatoes (preferably San Marzano)
handful of basil leaves, torn
1 to 2 cups feta cheese, crumbled
salt and black pepper to taste
Preheat the oven to 425 degrees.
Peel and cut eggplant(s) into 1-inch cubes. Toss with olive oil, garlic, salt and pepper and spread evenly onto a baking sheet. Roast for approximately 25 minutes or until both eggplant and garlic are tender. Transfer to a food processor and pulse until smooth.
In the meantime, add the remaining two tablespoons olive oil to a large sauce pan. Saute onion over medium-high heat until translucent. Stir in crushed tomatoes and eggplant puree. Season with additional salt and pepper.
Cook pasta (according to package directions) in ample, salted water until al dente. Drain and toss with sauce. Serve pasta sprinkled with basil and feta.
Thursday, June 26, 2008
Chicken with Chimichurri Sauce
Hearing so much about the latest sauce du jour, chimichurri, I had to try it. This recipe, adapted from the June 2008 issue of Better Homes and Gardens, is delicious, easy and acceptable to even the pickiest of eaters (I know, because I'm also one of them). Of course, if you want to keep everything authentic, go with flank (or skirt) steak and serve with some simple bruschetta... grilled Pugliese or Tuscan bread rubbed with garlic and served with a drizzle of extra virgin olive oil and a sprinkling of kosher salt and freshly ground black pepper.
Chicken with Chimichurri Sauce
3 to 4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
3/4 cup Italian parsley, packed
handful of basil leaves
1 tablespoon red wine vinegar
2 garlic gloves, peeled and halved
1/2 teaspoon black pepper
juice of 1 lemon
salt and additional pepper to taste
Combine olive oil, parsley, basil, vinegar, garlic and lemon juice in a small food processor until smooth. Add salt and pepper to taste. Place chicken in a zipper bag and pour sauce over chicken. Seal bag and marinate chicken while grill heats (or longer for maximum flavor). Remove chicken from marinade and grill over medium heat until chicken reaches an internal temperature of at least 165 degrees.
Chicken with Chimichurri Sauce
3 to 4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
3/4 cup Italian parsley, packed
handful of basil leaves
1 tablespoon red wine vinegar
2 garlic gloves, peeled and halved
1/2 teaspoon black pepper
juice of 1 lemon
salt and additional pepper to taste
Combine olive oil, parsley, basil, vinegar, garlic and lemon juice in a small food processor until smooth. Add salt and pepper to taste. Place chicken in a zipper bag and pour sauce over chicken. Seal bag and marinate chicken while grill heats (or longer for maximum flavor). Remove chicken from marinade and grill over medium heat until chicken reaches an internal temperature of at least 165 degrees.
Tuesday, May 13, 2008
Lemon Bars
Sometimes, all you need is a little slice of sunshine. These luscious lemon bars, complete with a buttery, shortbread crust and slightly tart filling, will brighten any day. This recipe, so much better than others with oil in the crust, appears in The Lady & Sons, Too: A Whole New Batch of Recipes from Savannah by Paula Deen.
Lemon Bars
Crust
2 cups all-purpose flour
1 cup powdered sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, room temperature
Filling
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat the oven to 350 degrees. To make the crust, combine the flour, powdered sugar and salt in a large mixing bowl. Cut in the butter to make a crumbly mixture and press into a lightly greased 13 by 9 pan. Bake for 20 minutes.
In the meantime, whisk the eggs, sugar, flour and lemon juice together. Pour over baked shortbread crust and put in the oven for an additional 25 minutes. Sprinkle with powdered sugar before serving, if desired.
Lemon Bars
Crust
2 cups all-purpose flour
1 cup powdered sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, room temperature
Filling
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat the oven to 350 degrees. To make the crust, combine the flour, powdered sugar and salt in a large mixing bowl. Cut in the butter to make a crumbly mixture and press into a lightly greased 13 by 9 pan. Bake for 20 minutes.
In the meantime, whisk the eggs, sugar, flour and lemon juice together. Pour over baked shortbread crust and put in the oven for an additional 25 minutes. Sprinkle with powdered sugar before serving, if desired.
Monday, May 12, 2008
Pork Chops with Escalloped Apples
There's nothing quite like the all-American classic, pork chops and apples. But who says it has to be plain Jane? This absolutely delicious recipe, from Paula Deen & Friends: Living it Up, Southern Style, was originally created for a pork tenderloin prepared on the grill. The marinade works equally well with 1-inch thick boneless chops on the stove, though. For the apples, I've added some additional sugar and a hint of cinnamon to Rachael Ray's simple recipe.
Sweet & Savory Pork Tenderloin
4 to 8 boneless pork chops or 2 lb. pork tenderloin
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon light brown sugar
2 cloves garlic, minced or sliced
1 teaspoon fresh ginger, grated (or more to taste)
1/2 teaspoon ground cinnamon
1/4 cup Vidalia onion or green onion, chopped
Combine soy sauce, red wine, honey, brown sugar, garlic, ginger, cinnamon and onion in a resealable plastic bag. Place the chops or tenderloin in the bag, ensuring meat is immersed in marinade. Refrigerate overnight.
For chops: Remove meat from marinade and pat dry; reserve marinade. Sear chops over medium-high heat on both sides approximately 5 minutes per side or until meat reaches an internal temperature of 160 degrees.
For tenderloin: Preheat oven to 350 degrees. Remove meat from marinade and pat dry; reserve marinade. Bake tenderloin for approximately 45 minutes or until meat reaches an internal temperature of 160 degrees. Allow to rest before slicing.
While meat cooks, simmer reserved marinade until reduced to about 2 tablespoons. Spoon over meat before serving.
Escalloped Apples
3 tablespoons butter
4 large apples, peeled, cored and sliced
2 tablespoons flour
2 tablespoons lemon juice
4 tablespoons sugar (or more to taste)
1/4 to 1/2 teaspoon ground cinnamon
Melt butter in large saucepan over medium heat. Add apples and cook for approximately 15 minutes, stirring occasionally. When apples are nicely tender, sprinkle with flour, lemon juice, sugar and cinnamon, stirring well. Serve warm.
Sweet & Savory Pork Tenderloin
4 to 8 boneless pork chops or 2 lb. pork tenderloin
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon light brown sugar
2 cloves garlic, minced or sliced
1 teaspoon fresh ginger, grated (or more to taste)
1/2 teaspoon ground cinnamon
1/4 cup Vidalia onion or green onion, chopped
Combine soy sauce, red wine, honey, brown sugar, garlic, ginger, cinnamon and onion in a resealable plastic bag. Place the chops or tenderloin in the bag, ensuring meat is immersed in marinade. Refrigerate overnight.
For chops: Remove meat from marinade and pat dry; reserve marinade. Sear chops over medium-high heat on both sides approximately 5 minutes per side or until meat reaches an internal temperature of 160 degrees.
For tenderloin: Preheat oven to 350 degrees. Remove meat from marinade and pat dry; reserve marinade. Bake tenderloin for approximately 45 minutes or until meat reaches an internal temperature of 160 degrees. Allow to rest before slicing.
While meat cooks, simmer reserved marinade until reduced to about 2 tablespoons. Spoon over meat before serving.
Escalloped Apples
3 tablespoons butter
4 large apples, peeled, cored and sliced
2 tablespoons flour
2 tablespoons lemon juice
4 tablespoons sugar (or more to taste)
1/4 to 1/2 teaspoon ground cinnamon
Melt butter in large saucepan over medium heat. Add apples and cook for approximately 15 minutes, stirring occasionally. When apples are nicely tender, sprinkle with flour, lemon juice, sugar and cinnamon, stirring well. Serve warm.
Sunday, May 4, 2008
Potato Salad
Who doesn't love potato salad (except for my daughter, of course)? I thought it would be interesting to try this recipe from Virginia Willis, author of Bon Appetit, Y'All, who was profiled in the April/May 2008 issue of Taste of the South. She uses the French technique of pouring vinegar over the hot potatoes to enhance their flavor. If you find the taste of white wine vinegar a little strong, try pickle juice instead. I added the pickles, because it just doesn't seem right without them.
Potato Salad
2 lbs. small Yukon Gold potatoes, halved
1/4 cup white wine vinegar
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon mustard
1/2 Vidalia onion, chopped
1 stalk celery, chopped
1/4 cup pickle (or more to taste)
1/4 cup flat leaf parsley, if desired
salt and pepper to taste
Place potatoes in a large pot with ample cold water and a teaspoon of kosher salt. Bring to a boil, then reduce heat to medium-low, simmering until potatoes are tender. Drain well. While potatoes are still hot, drizzle with vinegar (or pickle juice) and allow to cool slightly.
Add mayonnaise, sour cream, mustard, onion, celery and pickle to potatoes. Season with salt and pepper. Sprinkle parsley on top, if desired, and serve warm or at room temperature.
Potato Salad
2 lbs. small Yukon Gold potatoes, halved
1/4 cup white wine vinegar
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon mustard
1/2 Vidalia onion, chopped
1 stalk celery, chopped
1/4 cup pickle (or more to taste)
1/4 cup flat leaf parsley, if desired
salt and pepper to taste
Place potatoes in a large pot with ample cold water and a teaspoon of kosher salt. Bring to a boil, then reduce heat to medium-low, simmering until potatoes are tender. Drain well. While potatoes are still hot, drizzle with vinegar (or pickle juice) and allow to cool slightly.
Add mayonnaise, sour cream, mustard, onion, celery and pickle to potatoes. Season with salt and pepper. Sprinkle parsley on top, if desired, and serve warm or at room temperature.
Pasta with Red Pepper Sauce
I discovered this simple recipe in the February 2008 issue of Food & Wine. I cut 1/4 cup of the olive oil, since it's plenty rich with just a couple of tablespoonfuls. I suggest roasting your own peppers, since they're so much sweeter than their jarred counterparts. Put peppers on the grill or under the broiler until every side is blistered (not completely charred, though, or they'll be too bitter). Place in a covered bowl for about 20 or so minutes, then remove the skin. Store with a tablespoon or two of extra virgin olive oil, a garlic clove and a bit of salt and pepper in the refrigerator. Lovely for antipasto, too.
Pasta with Red Pepper Sauce
3/4 lb. imported Italian pasta (gemelli or cavatappi)
2 whole roasted red peppers
2 tablespoons extra virgin olive oil (or more to taste)
2 oil-packed sun-dried tomato halves, drained
1 tablespoon tomato paste
1 garlic clove
1/2 lb.s fresh mozzarella cheese, cubed
handful of basil leaves
salt and pepper to taste
Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly.
Meanwhile, puree roasted peppers with the olive oil, sun-dried tomatoes, tomato paste and garlic until smooth. Pour into a large bowl and toss with the pasta and fresh mozzarella. Season with salt and pepper to taste. Tear a few basil leaves over the pasta and serve.
Pasta with Red Pepper Sauce
3/4 lb. imported Italian pasta (gemelli or cavatappi)
2 whole roasted red peppers
2 tablespoons extra virgin olive oil (or more to taste)
2 oil-packed sun-dried tomato halves, drained
1 tablespoon tomato paste
1 garlic clove
1/2 lb.s fresh mozzarella cheese, cubed
handful of basil leaves
salt and pepper to taste
Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly.
Meanwhile, puree roasted peppers with the olive oil, sun-dried tomatoes, tomato paste and garlic until smooth. Pour into a large bowl and toss with the pasta and fresh mozzarella. Season with salt and pepper to taste. Tear a few basil leaves over the pasta and serve.
Sunday, March 16, 2008
Coconut Cake
Even my daughter, who turns up her nose at anything with nary a shred of coconut in it, loves this cake. I simply leave off the coconut for her or anyone else who doesn't care for its distinctive taste and texture. This will, undoubtedly, become you're new, go-to white cake recipe. Adapted from The Cake Mix Doctor, I've omitted the toasted, unsweetened, grated coconut and replaced it with the much sweeter Baker's Angel Flake. Serve this delicious cake with a generous scoop of French vanilla ice cream.
Coconut Cake
1 package plain white cake mix
1 cup + 1 tablespoons sour cream (Daisy is excellent)
1 cup cream of coconut
1/4 cup vegetable oil
3 large eggs
Cream Cheese Frosting
Baker's Angel Flake for sprinkling (if desired)
Preheat the oven to 350 degrees. Spray a 13 by 9 baking pan with vegetable spray (preferably one with flour).
Combine the cake mix, sour cream, cream of coconut, vegetable oil and eggs with a mixer on low. Beat for 1 minute before stopping and scraping down the sides of the bowl. Beat on medium another 2 minutes. Pour into prepared pan and bake for approximately 40 minutes. Allow to cool completely before frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
4 tablespoons butter, room temperature
1 to 2 teaspoons vanilla extract (or less to taste)
pinch of salt
3 1/2 cups powdered sugar, sifted
1 to 2 tablespoons whole milk
Beat the cream cheese and butter with a mixer until well-blended and free of lumps. Turn off the machine and add the powdered sugar, salt and vanilla and 1 tablespoon of milk. Beat on low until all ingredients are incorporated, then increase the speed of the mixer and beat for another 2 minutes, or until frosting is light and fluffy, adding additional milk if needed. Spread over cake and serve.
Coconut Cake
1 package plain white cake mix
1 cup + 1 tablespoons sour cream (Daisy is excellent)
1 cup cream of coconut
1/4 cup vegetable oil
3 large eggs
Cream Cheese Frosting
Baker's Angel Flake for sprinkling (if desired)
Preheat the oven to 350 degrees. Spray a 13 by 9 baking pan with vegetable spray (preferably one with flour).
Combine the cake mix, sour cream, cream of coconut, vegetable oil and eggs with a mixer on low. Beat for 1 minute before stopping and scraping down the sides of the bowl. Beat on medium another 2 minutes. Pour into prepared pan and bake for approximately 40 minutes. Allow to cool completely before frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
4 tablespoons butter, room temperature
1 to 2 teaspoons vanilla extract (or less to taste)
pinch of salt
3 1/2 cups powdered sugar, sifted
1 to 2 tablespoons whole milk
Beat the cream cheese and butter with a mixer until well-blended and free of lumps. Turn off the machine and add the powdered sugar, salt and vanilla and 1 tablespoon of milk. Beat on low until all ingredients are incorporated, then increase the speed of the mixer and beat for another 2 minutes, or until frosting is light and fluffy, adding additional milk if needed. Spread over cake and serve.
Monday, March 10, 2008
Frozen Raspberry Lemonade Pie
I hope you've had a chance to watch "Down Home with the Neelys" on Food Network. They made a Frozen Lemonade Pie recently that you've just got to try. I simplified their recipe even more by freezing the graham cracker crust, and added my own touch by using raspberry lemonade and fresh whipped cream. Although reminiscent of a semifreddo, a certain someone let me know it tasted "very Southern." That's music to the ears of us folks all the way in the Northwest.
Raspberry Lemonade Pie
1 (14 oz.) can sweetened condensed milk, chilled
6 oz. Minute Maid Raspberry Lemonade concentrate, frozen
1 cup old-fashioned whipping cream
1 to 2 tablespoons powdered sugar (or more to taste)
1/2 teaspoon vanilla extract
graham cracker crust
For filling, whip cream with 1 to 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until peaks form. Carefully fold in chilled sweetened condensed milk and frozen raspberry lemonade concentrate. Pour into prepared graham cracker crust and freeze until set (approximately 8 hours).
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 sugar
1/3 cup butter, melted
Combine ingredients and press mixture on the bottom of a 13 x 9 baking dish or on the bottom and sides of a 9-inch, deep dish pie pan. Freeze until set, about 20 to 30 minutes.
Raspberry Lemonade Pie
1 (14 oz.) can sweetened condensed milk, chilled
6 oz. Minute Maid Raspberry Lemonade concentrate, frozen
1 cup old-fashioned whipping cream
1 to 2 tablespoons powdered sugar (or more to taste)
1/2 teaspoon vanilla extract
graham cracker crust
For filling, whip cream with 1 to 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until peaks form. Carefully fold in chilled sweetened condensed milk and frozen raspberry lemonade concentrate. Pour into prepared graham cracker crust and freeze until set (approximately 8 hours).
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 sugar
1/3 cup butter, melted
Combine ingredients and press mixture on the bottom of a 13 x 9 baking dish or on the bottom and sides of a 9-inch, deep dish pie pan. Freeze until set, about 20 to 30 minutes.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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