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.
Thursday, July 31, 2008
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.
Subscribe to:
Posts (Atom)
