Reckless Tarragon

Lucky Stew (or Golden Hominy and Corn Stew with Cornmeal Dumplings)

2012-01-01T18:39:00.003-05:00

I adapted this a few years ago from James McNair's Corn Cookbook for my husband, who lived in Alabama at the start of his journalism career. He had related to me how Southern cooks greet the new year with collards and black-eyed peas to ensure good luck.

Now, neither of us are superstitious, but food traditions are fun and interesting, and sometimes help with menu planning. And this is good stuff.

I add collards for color, nutrition, fiber (oh, and, um, luck). I also add additional broth because the dumplings soak up some of it as they cook. That's also why I don't drain the tomatoes. I usually use potato (I used cauliflower once and was pleased) instead of turnip or rutabaga. Don't forget to soak the dried beans/peas the night before. My changes and notations are in parentheses.

You can make the stew a day ahead, as I did this weekend because of our schedule, and reheat it to a simmer before adding the dumplings. I reheated it in a saute pan to allow more space for the dumplings, which worked well.

Also great from this cookbook (and I recommend all of his) is the Smothered Cajun Corn, or Maque Choux.

Golden Hominy and Corn Stew with Cornmeal Dumplings (and Collard Greens)

1 cup dried baby lima or French flageolet beans (black-eyed peas)
1/4 cup olive oil
2 cups chopped yellow onion (1 large white onion)
1 tbsp. minced or pressed garlic
4 or 5 whole cloves (1/2 tsp. ground cloves. . . didn't want to bite into on of those suckers)
2 bay leaves
2 tbsp. minced fresh thyme or 1 tbsp dried thyme
2 quarts homemade vegetable or chicken stock or canned chicken broth (add 2 cups)
1 can (16 oz.) golden hominy, drained
1 cup diced carrot
1 cup peeled, diced turnip or rutabaga (substitute potato or cauliflower florets)
1/2 cup minced fresh parsley (I forgot it this time)
1 cup peeled, seeded, chopped ripe or drained canned tomato (28-oz. can diced tomatoes, undrained)
2 cups fresh, drained canned or thawed frozen yellow corn (I used frozen white shoepeg corn this time)
(1 to 1 1/2 lbs. fresh collard greens, tough stems removed and discarded, greens rinsed well and roughly chopped)
(1 cup or so of diced ham or cooked chicken, optional)
Salt
Freshly ground black pepper
Ground cayenne (I skip this so my husband will eat it)

Corn Dumplings:

1/2 cup yellow cornmeal
1/2 cup cake flour (all-purpose works, but dumplings aren't quite as cakey)
2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
1 egg, lightly beaten
1/3 cup milk
1 tbsp. unsalted butter, melted
1/2 cup cooked corn (you can skip this)

Carefully pick over beans (peas) to remove any shriveled ones and foreign matter (such as rocks or an errant lentil). Place in bowl, cover with water, cover bowl and soak overnight.

Drain and reserve beans (peas).

Heat oil in a stainless-steel* stockpot over medium-high heat. Add the onion and saute until soft but not browned, about 5 minutes. Add the garlic and saute 1 more minute. Add the drained beans (peas), cloves, bay leaves, thyme and stock or broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.

Add the drained hominy, carrot, chosen vegetables, parsley, tomato and half the collards (only half because you need them to cook down before you can add more). Simmer until the vegetables are nearly tender, about 30 minutes, stirring occasionally. Add the rest of the collards when there is room.

When the stew is in its last 30 minutes of simmering, mix the dumpling batter:
In a bowl combine cornmeal, flour, baking powder, salt and sugar; mix well. Add egg, milk, butter and corn and stir until blended. Let stand about 10 minutes before cooking to allow cornmeal to absorb the liquids.

Stir the 2 cups of corn into the stew and season to taste with salt and peppers. (Make sure it is just simmering before adding the dumplings; boiling can break dumplings apart.) For each dumpling, drop a heaping tablespoon of batter onto stew. When all of the batter has been added, cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 15 minutes. Serve hot, scooping dumplings alongside some of the stew in a bowl.

Serves 6 hungry people. Nice with a green salad.

Note: Reheats well as far as flavor, but any dumplings already in the stew will break apart a bit.

*(Stainless steel is nonreactive; the acid in the tomatoes won't react with it, as it can with aluminum, changing the color of the stew or imparting a metallic taste.)

Greek Shrimp and Feta

2011-12-28T17:30:00.002-05:00

This is one of my favorite shrimp dishes, and good bread (see posts for Stilton Parmesan or Spinach Feta breads) is a must for sopping up the scrumptious sauce. So simple, but oh, so good.

It's also a great company dish, assuming guests eat shrimp.

Greek Shrimp and Feta

1 1/2 lbs. large raw shrimp
1 1/2 c. chopped green onions or 1 large onion, chopped
1/2 c. olive oil

4 large garlic cloves, minced
4 c. chopped, peeled tomatoes (or 1 large can)
1 c. white wine
1/2 c. chopped fresh parsley (or 1 1/2 tbsp. dried), a little reserved for garnish
2 tsp. dried oregano
2 tbsp. sugar
Salt and pepper
8 oz. feta, crumbled

Shell shrimp (I like to buy E-Z peel shrimp, which makes the process much faster). Rinse, drain and pat dry with paper towels. Chill.

Gently fry onion in oil till transparent. Add garlic and cook 1 minute. Add tomatoes, wine, herbs if using dried, sugar, salt and pepper.

Cover and simmer sauce for 30 minutes, till very thick. Add fresh herbs if using. Spoon sauce into large baking dish or 6 to 8 individual baking dishes. Arrange shrimp on top. Sprinkle crumbled feta over all.

Bake at 400 for 15 to 20 minutes, till shrimp are pink and feta melts a little. Sprinkle with reserved fresh parsley and serve.

Summer vegetable soup

2011-08-25T23:46:00.003-04:00

It might sound odd to eat soup in the summer, but this is wonderful barely warm or at room temperature. It's also healthful and takes advantage of some of the bounty of your (or someone else's) garden. This is great with a crusty bread or cornbread. (See earlier posts on Stilton Parmesan bread and Spinach Feta bread.)
I admit that I made this before the really long, miserable hot spell we had in the Midwest -- not the best time for cooking up a pot of soup. I'm just way behind in my posting.

Summer Vegetable Soup
Adapted from a Gourmet recipe

1/4 cup olive oil
1 large Vidalia onion, chopped
1 1/2 tsp. each dried oregano, dried basil, ground cumin and paprika (I used Spanish smoked)
2 sweet bell peppers (choose among red, yellow, orange), chopped
3 garlic cloves, minced
2 medium zucchini, sliced crosswise (and lengthwise if thick)
2 medium yellow squash, sliced crosswise (and lengthwise if thick)
1 (28-oz.) can diced tomatoes, undrained
2 cups water*
1 quart chicken broth
1 can corn (or scrape kernels from 3 or 4 ears fresh corn if in season)
1 can chickpeas (I used a 19-oz. can Progresso)
Salt and pepper to taste
1/4 cup minced fresh herb mix such as oregano, thyme, parsley, basil
Feta to crumble over each bowl of soup

In a large deep skillet, cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened. Stir in the dried herbs and spices and cook 1 minute. Add the squashes, bell pepper and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, chickpeas, broth, water, salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Remove the cover and simmer the stew, stirring occasionally, for 5 minutes more. Sprinkle with the fresh herbs and Feta, and serve just warm or at room temperature.

*For thicker, stewlike dish, omit water.

Variation: Add 1 tbsp. minced sun-dried tomatoes with the raw vegetables.

Beef and Stout (Guinness) "Casserole"

2011-04-27T16:21:00.004-04:00

This is from a casserole cookbook called Bake Until Bubbly by Clifford A. Wright, but it's really more of an Irish stew that's baked in the oven. I like to double the recipe because it's time-consuming (3 1/2 hours start to finish), and freeze half or give half away, as I did recently to a couple with a newborn.

It's worth every minute and all the knife work.
Be sure to have some crusty bread for sopping up the savory sauce.

Beef and Stout
(not doubled)

1 tsp. vegetable oil
1 1/2 lbs. boneless beef chuck, cut into 1-inch cubes
1/2 lb. lean Irish bacon or Canadian bacon (which I use), cubed
1 tbsp. unsalted butter
2 tbsp. all-purpose flour
One 12-oz. bottle stout beer (such as Guinness)
1 pound small white onions, about 14, peeled OR 2 medium onions cut into eighths
2 tbsp. finely chopped fresh parsley
1 tsp. dried thyme
1/4 tsp. dried marjoram
Salt and freshly ground black pepper
3 large garlic cloves, finely chopped
Bouquet garni (1 bay leaf, 4 sprigs thyme, 3 sprigs marjoram, 6 sprigs parsley tied in cheesecloth. . . or just thrown into the pot as I do)
1 tbsp. sugar
1 tbsp. apple cider vinegar

Preheat oven to 300 degrees F.

In large skillet, heat the vegetable oil over medium-high heat, then brown the beef and bacon on all sides, 5 to 10 minutes. Remove the meats with a slotted spoon and set aside in a bowl. Discard any accumulated fat and juices in the skillet.

Melt butter in the same skillet over medium heat. Stir in the flour to make a roux and cook, stirring, for about 1 minute. Slowly whisk in the stout, stirring until gravy is smooth.

Place beef, bacon and onions in a 12-by-9-by-2 baking casserole or 10-inch round baking casserole (for a doubled recipe, I used a large dutch oven). Sprinkle with the parsley and marjoram, season with salt and pepper, and add garlic and bouquet garni/herbs. Mix well. Sprinkle the top with the sugar and pour the gravy over the beef. Stir again to mix well. Cover and bake until the meat if very tender, about 3 hours. Removed from the oven and stir in the vinegar. Let rest for 5 minutes and serve.

Note: For some reason I was worried about how much sauce there would be this time, and stirred in a jar of "beef gravy" before putting the pot into the oven. I wondered if this lame addition (why did I even have that in my pantry?) would affect the flavor, but it seemed no harm was done.

Orange Rosemary Mini-muffins

2011-04-26T16:14:00.001-04:00

The original recipe comes from Elizabeth Alston's Muffins but I borrow the orange juice glaze from a similar recipe in Sarah Leah Chase's Nantucket Open House Cookbook. You can eat these as is, as a nice option for a bread basket, or make little appetizers: I have used a small scallop-edged cookie cutter to cut pieces of ham to sandwich between muffin halves with a little mustard. Yum. Chase's recipe calls for appetizer sandwiches made with duck breast.

I most recently baked these as an Easter bread option.

Orange Rosemary Mini-muffins

3/4 cup milk (I used skim)
1/2 cup golden raisins
1 tsp. dried rosemary leaves (I used crushed)
1/4 cup (1/2 stick) butter, cut in pieces
1 1/2 cups all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1 large egg
Grated zest from 1 orange, reserving juice

Simmer milk, raisins and rosemary for 2 minutes. Remove from heat, add butter and stir till melted. Let cool (placing pan in small bowl of cold water or ice will cool contents in minutes). Stir in orange zest.

Heat oven to 350 degrees. Grease or spray muffin tins or use foil baking cups.

Mix flour, sugar, baking powder and salt in a large bowl. Whisk egg into cooled milk mixture. Pour over dry ingredients and fold in with rubber spatula just until dry ingredients are moistened.

Scoop batter into muffin cups. Bake mini-muffins 10-12 minutes (regular size about 20) or until golden and springy in the middle. Brush muffins with orange juice while hot. Turn out of pan and serve hot or cool on rack.

Stilton Parmesan Bread

2011-04-13T21:42:00.002-04:00

The smell of this bread baking truly makes you want to just rip the loaf in half and start gnawing, especially if you've been carb-deprived. Something happens to the Stilton. It somehow achieves a mellow flavor in this bread, so that even those who don't like the blue cheese family should like this savory loaf.

The recipe is from the excellent cookbook Bread Machine Baking by Lora Brody and Millie Apter. The bread bakes fine in the machine. But I prefer to just mix the dough in the machine, saving my wrists some wear and tear, and form it into two loaves to bake in the oven. You can tuck one loaf in the freezer or give it away, as I did recently to friends with a newborn.

Stilton Parmesan Bread

1/3 cup warm water
5 tbsp. butter, softened
2 extra-large eggs (2 large eggs and a few tablespoons of egg substitute works)
5 oz. Stilton (or Gorgonzola or other blue cheese), crumbled
1 cup shredded Parmesan (not the powdery stuff)

1/3 cup chopped red onion
2 1/2 cups unbleached white flour
2 1/2 tsp. yeast

Place all ingredients into the bread machine pan in the order ingredients are listed.

Program machine for Dough to form it into two free-form loaves later and bake in the oven, or, to bake in the machine: Program for Bread, Basic Bread, White, Basic Wheat or Basic, and press Start. (Since it contains eggs and dairy products, don't program it with a delay function.) Either way, if the dough looks sticky after it has been mixing a while, sprinkle in one or two tablespoons of additional flour.

To bake in the oven: Remove dough from machine pan when the cycle ends and form it into two round loaves on a baking sheet that has cornmeal scattered on it (helps prevent sticking). Cover with a towel and let rise till doubled, 30 to 60 minutes. Bake at 400 for 8 minutes; lower heat to 350 and bake till golden brown, up to 10 more minutes.

Breakfast Bars

2011-04-12T17:08:00.003-04:00

When I get up in the morning, I tend to run into a few walls or trip over slippers, wondering what day it is. When I wake up enough, I peer into the mirror to see how much work I need to do for a public appearance. Then I run errands.

Sometimes I actually forget to eat breakfast. Not smart, since I am hypoglycemic and need to eat every three hours or so. Most often I am in a hurry to get out the door, so I look for something to grab on the way. It could be a yogurt smoothie (there's often a pitcher in the fridge) or I might make a quick peanut butter sandwich (no jelly; it drips). I always have Luna or similar bars on hand for such occasions but they get boring. And really, these taste better and have a nice, chewy texture. If you follow Weight Watchers points, these are about 4 each if you follow my lower-fat variation and cut 16 bars.

This is Nigella Lawson's recipe for Breakfast Bars, from her cookbook Nigella Express. My variations are in parentheses.

Breakfast Bars

1 14-oz. can sweetened condensed milk (I use fat-free)
2 1/2 cups rolled/old-fashioned oats(I use 4 cups and cut back on nuts/seeds etc.)
1 cup shredded coconut (good, but I skip it to cut calories and fat)
1 cup dried cranberries (I used a mix of dried cherries, blueberries and mango this time)
1 cup mixed seeds such as pumpkin, sunflower and sesame (I used 3/4 c. mixed pumpkin and sunflower)
1 cup natural unsalted peanuts (I used about 2/3 c. shelled pistachios)
(1/2 tsp. cinnamon)

Preheat oven to 250 and oil a 9x13 pan or use a disposable aluminum foil pan.

Warm the condensed milk in a large pan (large enough to eventually accommodate all ingredients. You can stir in cinnamon at this point or add it in next step).

Meanwhile, mix rest of ingredients together and add the warmed milk, using a rubber spatula to fold and distribute. (I just dump everything into the pan once the milk is warm and then stir thoroughly).

Spread mixture into oiled or foil pan and spread with the spatula, or wear disposable plastic gloves and press down with hands to make the surface even. (I just get my hands damp and press; works very well).

Bake for 1 hour. (I check at 50 minutes and pull them out if getting brown around edges). Let cool in pan for 15 minutes and cut into 16 chunky bars. Let cool completely (and wrap individually in plastic wrap or foil, freezing what you aren't likely to eat within a few days. Be sure to thaw before taking a bite).

Nut-Crusted Grouper with, uh, Flambe Sauce

2011-03-30T16:02:00.001-04:00

It's always nice to find out what won't make you panic.

I did something stupid today, but no real harm came of it (though studies show a good scare takes seconds off your life). I was making a browned butter topping for fish, and I was in a hurry. While the amber butter was still on the heat I added lemon juice.

Whoa, jump back! I didn't expect it to flame (DUH), but the lemon juice skittered all over the small skillet and made the butter splash. I took it off the heat, and all was well. My excitement for the day. At least the fish was tasty.

This recipe comes from CDKitchen.com, though I've altered the instructions to what worked for me. It calls for pecans, but I've used walnuts both times I've made it, simply because I have those in the freezer of the kitchen fridge. I'd have to go to the basement freezer to fetch pecans.

Nut-Crusted Grouper

1/2 cup pecans (or walnuts)
1/2 cup torn bread pecies
1 lb. grouper fillet(s), cut into four pieces
1/3 cup flour
Salt and pepper
1 or 2 eggs, beaten (I used about 1/4 cup Egg Beaters, and there was some left)
1/2 cup (1 stick) butter, divided use
Juice of 1 lemon
Handful of fresh, chopped parsley

Preheat oven to 400.

Pulse the nuts and bread in food processor just until a coarse mixture forms. Spread on a small plate and set aside.

Put flour, salt and pepper in a baggie. Beat eggs in shallow bowl and set aside. Dredge fish by adding one piece at a time to the baggie and shaking to coat in flour. Dip each piece in egg and coat by patting each piece gently in the nut mixture.

Melt 3 tbsp. butter in an oven-proof skillet (or wrap heavy-duty foil around handle several times to protect it) over medium-high heat. Saute the fish on one side until brown. Turn fillets and put skillet in oven. Bake for about 10 minutes or until fish flakes easily.

While fish bakes, add remaining butter to a medium (not small!) skillet and cook over high heat just until the butter is foamy and brown, stirring constantly. REMOVE FROM HEAT, let cool a few seconds and stir in lemon juice and parsley.

Pour over grouper and serve.

Spadaro Pork Chops and Seriously Good Cauliflower

2011-03-29T21:17:00.000-04:00

This is the chop recipe I turn to when I've thawed or just bought chops and haven't given any thought to how I want to cook them till I am in the kitchen saying, "Huh. Time to get cooking." They're easy and I always have the ingredients (or close enough). And the pan juices are good enough to spoon up (This is why some of you should be brave and let your foods touch on the plate. . . that's how I discovered the juices are quite tasty on mashed cauliflower. That recipes follows).

The recipe is from Glamour's Gourmet on the Run cookbook. There's no explanation for the name of the dish.

Spadaro Pork Chops

3 to 6 pork chops, 1/2-inch thick*
1/4 tsp. salt
1/4 tsp. pepper
2 shallots, finely chopped (I often substitute red or white onion, which works fine)
1/2 cup dry vermouth
1 tbsp. fresh rosemary, chopped, or 1 tsp. dried, crumbled

Trim fat from pork chops. In large skillet over medium heat, rub fat over bottom of skillet to grease well. Discard fat.

Add pork chops and brown well on both sides. Sprinkle with salt and pepper. Add the shallots or onions, vermouth and rosemary, deglazing pan to loosen any brown bits. Bring to a boil over high heat, reduce heat to low, cover and simmer about 10 minutes or until pork is fork-tender.

Remove chops from pan to lipped dish and pour pan juice over to serve. (Include a spoon for the juices.)

* I always make the same amount of sauce, no matter how many chops I want to cook. The original recipe calls for 6 pork chops. If you use thicker chops, just cook them a bit longer.

People who try to tell you that mashed cauliflower can be mistaken for mashed potatoes are delusional, lying or tastebud-impaired. But it is good stuff. My husband wasn't convinced he liked cauliflower till I came up with this one day. Now he looks forward to it, and always has seconds. I sometimes double the recipe so we can eat it for days.

Seriously Good Cauliflower

1 head cauliflower
4 oz. cream cheese or neufchatel
Large spoonful (1/4 cup?) diet spread such as Smart Balance (or butter, margarine)
Salt and pepper to taste

Break the head of cauliflower into large florets. Place in large saucepan with water to cover. Cover and bring to a boil. Lower heat to a simmer and cook till very tender. Drain, keeping cauliflower in the pot. Add the cream cheese/neufchatel and margarine. Mash (I use a potato masher) just to break up mixture, then use hand-held mixer to cream it. Add salt and pepper to taste, adding more neufchatel or margarine if desired. If you want it thinner, add a little milk or cream.

You can vary the seasonings to suit your mood, adding your favorite fresh herb (mine are thyme and rosemary), chopped.

Chocolate Toffee Brownie Bites

2011-03-27T19:45:00.004-04:00

This recipe has me peeved. OK, not the recipe itself; that rocks.

I just checked to see whether this had been posted online before I typed it all in, and it was.

Nice.

In fact it's been posted numerous times, often not crediting the source: Tish Boyle's wonderful cookbook, The Good Cookie.

Not nice.

And another thing: People shouldn't write "ADAPTED from blahblahblah" when they've copied it nearly word for word and haven't changed a single ingredient. I do not think the word "adapted" means what they think it means, to paraphrase the much-quoted line from The Princess Bride.

OK. Deep breath. On with the recipe.

I liked these so much I wanted to share the recipe -- despite it being splashed across the Internet -- just in case someone would stumble upon it only here. And I wanted to plug the author. I recently made these cookie-brownie hybrids for friends who just had a baby. The parentheticals contain my tips.

Chocolate Toffee Brownie Bites
Brownies:
½ cup butter, cut into tablespoons*
2 ounces unsweetened chocolate, coarsely chopped*
½ cup all purpose flour
1/8 teaspoon baking powder
Pinch of salt
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
1/2 cup toffee bits, such as Heath, with or without chocolate coating

Chocolate Glaze:
5 ounces bittersweet chocolate, coarsely chopped (or use 3 oz. semisweet and 2 unsweetened)
½ cup plus 1 tablespoon heavy cream
1 tablespoon light corn syrup
1/3 cup toffee bits, such as Heath (with or without chocolate coating), to sprinkle on top

Preheat oven to 325 degrees. Grease two 12-cup miniature muffin pans well and dust them with flour.

In the top of a double boiler over barely simmering water, combine the butter and chocolate and heat, stirring occasionally, until melted and smooth. (*I was too lazy to chop the chocolate or slice the butter, and it worked fine). Transfer the mixture to a medium bowl and cool until tepid.

Sift the flour, baking powder and salt together into a medium bowl. Stir until combined.

Stir the sugar, eggs, vanilla and almond extract into the cooled chocolate mixture until well-combined. (If you are in a bit of a hurry, you can stir in sugar and extracts while chocolate is still warm. That cools it enough to then add eggs). Add the flour mixture and stir until blended.

Spoon the batter into the prepared muffin cups, filling them only about two-thirds full. (This is important; filling them fuller means they will rise over the well and onto the baking pan and become difficult to remove from the pan later. You or your significant other might enjoy eating those torn bits, however.)

Bake for 10 to 14 minutes (check first at 8 minutes or so), until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the cookies cool in the pan on a wire rack for 10 minutes, then invert them onto the rack to cool completely.

To make the glaze:
In the top of a double boiler over simmering water, combine the chocolate, cream and corn syrup and heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the heat. (If you want to make it thicker, just stir in powdered sugar until you are happy with the texture). This makes almost enough glaze for a double batch.

To glaze:
Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so that they are no more than one-fourth inch apart. Pour (mine was so thick I spooned rather than poured) the glaze over the bites, covering the tops and sides. You can use a small offset metal spatula to smooth glaze over any exposed spots. Top with toffee bits. Refrigerate until the glaze is set, about 10 minutes (unless your house is cold; then the topping firms up in a few hours on the counter).

Serve at room temperature or chilled. Store in an airtight container at room temperature up to 3 days, or refrigerate up to a week.

Joe was happy to see this much leftover glaze (nearly a cup). Mmmmm, chocolate.

Two Spreads: Hummus and Chutney Cream Cheese

2011-03-26T19:16:00.002-04:00

We really like (and miss) the hummus at Tommy's in the Coventry area of Cleveland Heights; they serve it with Cheddar melted on top. That and one of their spinach pies makes a heavenly meal.

These days you can buy commercial hummus of varying quality just about anywhere, but it's really very easy to make.

Both of these spreads are great with pita, naan or other flatbread. The hummus is also good as a vegetable dip; I especially like it with raw carrots. I've tweaked the recipe I got in the '90s from my friend Andrea, who introduced me to hummus. In fact, the bowls are sitting on cloth she brought me from Thailand years ago.

I admit that I often don't measure exactly; I add a bit of this and that and then taste. Different brands of chickpeas and tahini will vary in sodium, for example. If the tahini is very thick, I might add a little more olive oil or reserved chickpea liquid to the hummus to get the right consistency. You can change it up easily by throwing in pine nuts or roasted red pepper.

The Chutney Cream Cheese spread is adapted from Sarah Leah Chase's Cold-Weather Cooking. She recommends piping it onto dried fruits such as apricots and garnishing with toasted coconut; I've never tried that though I am sure I'd like it. I first ate it at my sister's house with pita bread, and that tastes so good I just never strayed. Chase doesn't specify mild curry powder; that's my preference. I also use neufchatel because it eliminates some fat without sacrificing creaminess or flavor.

Hummus

2 cans chickpeas/garbanzo beans
1/2 cup tahini (ground sesame paste)
1/3 cup to 1/2 cup extra virgin olive oil
2 to 4 tbsp. lemon juice (bottled is fine)
3 large cloves garlic, chopped
1/2 cup or so coarsely chopped fresh parsley
1/2 tsp. onion powder
1/4 tsp. to 1/2 tsp. salt (taste after adding 1/4 tsp., then adjust)
1/4 tsp. white or black pepper
1/4 tsp. ground allspice (you can skip this if you don't usually have it)

Drain chickpeas, reserving about 1/2 cup liquid. Place chickpeas and just 1/4 cup of the reserved liquid in food processor. Add the 1/3 cup olive oil, tahini, garlic and 2 tbsp. lemon juice. Pulse till just starting to get smooth. Add parsley, pepper, allspice and salt. Process till smooth. Taste and adjust seasonings or thickness (with olive oil, reserved chickpea liquid and/or lemon juice; just add a little at a time) as desired.

Tips: Recipe is easily halved.
The hummus will be better if you use a good brand of chickpeas such as Progresso. But you don't need to buy the most expensive tahini. I usually get one of the brands I can always find at Giant Eagle -- Ziyad or Kronos, $7 or $8 for a 16 oz. jar. I recently bought it at Meijer for under $7. Sometimes you can find it in a can, also not too expensive. Be sure to stir any brand before you use it because it tends to separate.
For an excellent sauce for fresh, grilled tuna, thin a little hummus (1/4 cup or so) with a few tablespoons of cold water and stir well. Yum. Also good on steamed carrots, broccoli, asparagus, chicken sandwiches and your index finger.

Chutney Cream Cheese

1 lb. cream cheese or neufchatel (lower in fat)
3/4 cup mango chutney, finely chopped if very chunky
3 tbsp. brown sugar, packed
2 tbsp. medium dry sherry
Scant 1 tbsp. mild curry powder
Scant 1 tbsp. ground ginger
Scant 1 tsp. dry mustard
1 tsp. onion powder or small bunch scallions, trimmed and minced
Grated rind of 1 fresh lime, or 1 tsp. lime juice
1 generous cup shredded sharp Cheddar
1 cup smoked almonds, chopped

Cream the neufchatel or cream cheese with chutney, sherry, brown sugar, lime and spices using an electric mixer. Stir in scallions, if using, Cheddar and almonds. Chill for a few hours to let flavors mellow. Serve slightly chilled or at room temperature.

Quick and Easy Cioppino

2011-03-24T18:48:00.003-04:00

It was cool enough for soup but warm enough to enjoy a light dinner in our three-season room, with an entertaining view of squirrels at play and birds at the feeders in our backyard. We often joke that the latter is evidence of our aging (or, as my younger husband likes to point out, MY aging).

This is my version of a recipe from Fresh and Simple Quick-Simmering Soups by Better Homes and Gardens. I added a few ingredients (wine, for one) for the Italian fish stew. While this doesn't have the depth of one made with homemade fish stock that simmers for hours, it's quite satisfying and fits a busy lifestyle. I didn't have quite enough fish this time; you should be able to see more chunks.

This is a healthful dish; the only added fat is the little bit of olive oil in which you saute the vegetables. It's also flexible. You can use any boneless, skinless white fish. This time I used canned clams instead of shrimp because that's what I had on hand. Even when I use shrimp, I sometimes throw in a can of clams.

Quick and Easy Cioppino

2 sweet bell peppers (green, yellow or red), chopped
1 large onion, chopped (about 2 cups)
4 cloves garlic, minced
1 to 2 tbsp. olive oil
1 28-oz can diced tomatoes, with juice

1 28-oz can crushed tomatoes
1 cup white wine
1 14 oz. can clam juice or broth
12 oz. fresh cod fillets, cut into 1-inch pieces
12 oz. peeled and deveined fresh shrimp (or 2 cans clams)
Small handful snipped, fresh basil
Salt and pepper to taste

In a soup pot, cook sweet pepper and onion in hot oil until tender. Add garlic and cook another minute. Stir in undrained tomatoes, wine and clam broth (include broth from cans of clams, if using. Reserve clams to add near the end so they don't get tough). Bring to boiling.

Reduce heat to a simmer and cook for 15 to 20 minutes.

Stir in seafood. Return to boiling, then immediately reduce heat to a simmer. Cook, covered, for a few minutes, just till fish flakes easily and shrimp turn pink. Season with salt and pepper to taste. Stir in basil and serve with crusty bread (great for getting that last bit out of the bowl).

Curried Walnuts

2011-03-20T22:55:00.001-04:00

I just made these nuts for a gathering of women I hadn't seen since high school 37 er 26 um, 15 (cough, cough) years ago.

The recipe is from The Frog Commissary Cookbook by Steven Poses, Anne Clark and Becky Roller. I've included my changes (adding sugar to finished nuts, using a specific chili powder, less black pepper).

These nuts are popular at parties, they're great to have on hand for snacks and prove to be an interesting salad topper.
They are too spicy for my husband.
More for me.

Curried Walnuts

1 lb. shelled walnut halves
1/2 cup sugar
2 1/2 tbsp. corn oil

Seasonings:
3 tbsp. sugar
1 1/4 tsp. ground cumin
1 tsp. ground mild Santa Cruz chili powder*
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. cayenne
1/4 tsp. ground coriander
1/4 tsp. ground cloves
1/8 tsp. pepper

Preheat the oven to 325 degrees. Blanch the walnuts in boiling water to cover for 1 minute only; drain well.
While still hot, put in a bowl and toss with the sugar and corn oil. Let stand 10 minutes. Arrange on a single layer on a rimmed baking tray. Bake for about 30 minutes, stirring every 5 to 10 minutes. Watch nuts carefully after the 20-minute mark so they don't burn. While nuts are baking, combine seasonings.
When brown and crispy, put nuts into a bowl and while still warm, toss with the seasonings to coat. Spread in a single layer to cool completely. Store in an airtight container.

*I used to buy this at West Point Market in Akron when I lived there; it is also available online here: http://www.santacruzchili.com/products.htm Or, you can use 1/2 tsp. any other chili powder.

Chicken Satay with Peanut Sauce

2011-03-17T16:56:00.009-04:00

I love chicken satay/sate, no matter how you spell it. The chicken is really just a vehicle for the peanut sauce, the real star. My sister and I cannot let peanut sauce just sit on the platter after the chicken is gone. We find spoons; don't watch if you are offended. And if you are the server, don't try to take it away too soon. There are skewers and we know how to use them.

This is a great version. The original recipe is James McNair's, from his Chicken cookbook. It's one of a great series of one-topic cookbooks he did, all of which are excellent.
I've included my tweaks (I like less lemon juice, more ginger and add coriander, for example).

Chicken Satay with Peanut Sauce

Marinade:
1 tbsp. light brown sugar
1 tbsp. curry powder
2 tbsp. peanut butter (smooth or crunchy)
1/2 cup soy sauce
1/2 cup lime juice
2 garlic cloves, minced
1/2 tsp. ground coriander
Crushed, dried red chili peppers (optional for those with heat-impaired spouses)

6 boneless, skinless chicken breast halves, cut into long strips about 1/2-inch wide

Peanut sauce:
2/3 cup crunchy peanut butter
1 can unsweetened coconut milk (light is fine)
2 tbsp. lemon juice
2 1/2 tbsp. brown sugar
1 1/2 tsp. grated or minced fresh ginger root
2 tbsp. soy sauce
4 garlic cloves, minced
1/2 tsp. ground coriander
1/4 tsp. cayenne or to taste
1/4 cup cream (you can use fat-free "half and half")

Soak bamboo skewers.

To make the marinade,combine ingredients in a shallow dish. Thread the chicken on bamboo skewers, weaving skewers in and out of meat lengthwise. Place in marinade and cover. Refrigerate for at least two hours or overnight (for most flavor).

To make peanut sauce, combine ingredients except cream in saucepan. Cook over moderate heat, stirring constantly, until sauce is as thick as heavy cream, about 15 minutes. (McNair calls for pureeing it at this point, but I find that step unnecessary.) Stir in cream and reserve. Sauce can be made ahead and refrigerated. Return to room temperature before serving. If it's too thick for you, thin with more cream or a little chicken broth.

Grill (or broil) the chicken, turning several times and basting with the marinade, until done but still moist. (Because the marinade had raw chicken in it, don't baste the last minute or so.) Serve with the room temperature peanut sauce for dipping.

Makes about 18 skewers; allow two per serving as an appetizer, four or more as a main course.

Don't forget the spoons.

Chocolate-Flecked Peanut Butter Cookies

2011-03-08T16:02:00.004-05:00

These are great cookies from Glorious Chocolate, by Mary Goodbody and the editors of Chocolatier magazine. I'm posting this today in honor of my sister's birthday, though I made them a while back. They're a real treat for her; she's a peanut butter fiend who can't bake with it at home because of a family allergy.

If you have the time and energy to grate the chocolate, it ensures chocolate will be spread throughout each cookie, which is tasty and looks pretty. I used chips this time to save time and effort. Of course, you could also just use MORE chocolate chips.

Chocolate-Flecked Peanut Butter Cookies
1 1/2 cups all-purpose flour
2 tbsp. cornstarch
1 tsp. baking soda
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 c. packed brown sugar
1 large egg at room temperature
1 1/2 tsp. vanilla
3/4 cup creamy peanut butter
4 oz. semisweet chocolate, grated or in chip form (1 cup)*
Granulated sugar for dipping fork

Position racks in top two-thirds of oven and preheat to 350. In a medium bowl, stir together flour, cornstarch, baking soda and salt.

In a large bowl, using a hand held 3lectric mixer set at medium-high speed, cream the butter for about 1 minute or until creamy. While beating, gradually add the granulated sugar and t then the brown sugar until blended. Beat in the and vanilla and continue beating the mixture for 2 to 3 minutes or until it is thick and light colored. Beat in peanut butter. Using a wooden spoon, stir in dry ingredients just until smooth. Stir in grated chocolate or chips.

Put the granulated sugar (2 or 3 tbsp.) in a small, s hallow dish. Using 1 1/2 tbsp of dough for each cookie, roll dough between the palms of your hands into 1 1/4-inch balls. Put the balls on an ungreased baking sheet, leaving 2 to 3 inches between cookies.

Dip tines of a fork into the sugar and press the fork into the top of each cookie, then press again in the opposite direction to make a crisscross pattern. Dip fork into sugar for each cookie. The cookies will be about 2 inches in diameter. Bake for about 8 to 12 minutes or until just light brown around the edges. Using a spatula, transfer cookies paper towels for 2 to 3 minutes, then to a wire rack to cool completely.

Makes about 2 1/2 dozen 3-inch cookies.

Creamy Wild Rice Soup

2011-03-07T20:57:00.001-05:00

I had mushrooms on the verge of... well, whatever mushrooms do when they take a step toward inedible. (Maybe they grow a fungus?) I had wild rice. I had leftover rotisserie chicken in the freezer.
Time for soup.

This recipe is from Cheap. Fast. Good! by Beverly Mills and Alicia Ross, also known for their Desperation Dinners newspaper column and cookbook. I added 1 cup cooked chicken and substituted wild rice for the rice blend they call for. Joe said, "I like my soup." So did I.

I used to turn my nose up at recipes calling for condensed soups as ingredients, but I grew up and got busier and find they can be handy to have in the pantry.

Creamy Wild Rice Soup

8 oz. fresh button mushrooms
2 tsp. vegetable oil (I used extra virgin olive oil)
1 large onion (for about 1 cup chopped)
2 tbsp. dry sherry (optional, but it adds a nice flavor)

1 can (about 14 oz.) fat-free chicken broth
1 can (10.75 oz.) regular or reduced fat condensed cream of mushroom soup
1 box (6.2 oz.) fast-cooking long grain and wild rice blend (or 1/2 cup wild rice*, cooked ahead of time and drained)
1 cup or so cooked chicken (optional, I added this)
Black pepper to taste

Rinse, pat dry and slice mushrooms, discarding any tough stems. Set aside.

Heat oil in 4 1/2-quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Raise the heat to medium-high. Cook for 1 minute, stirring from time to time. Add the mushrooms and sherry (if using). Cook, stirring occasionally, until the mushrooms release their liquid, about 3 minutes.

Add the broth, cream of mushroom soup and 2 cups water (adjust amount to match instructions on instant rice box). Add rice and 1 tbsp. of the seasoning from the rice's seasoning packet. (Reserve the remaining seasoning for another use or discard it.) Stir well, cover the pot, and raise the heat to high. Bring soup to a boil. Reduce heat to low and stir well. Cover and cook till rice is tender, about 5 minutes. Stir in chicken, if using, to heat. Season with pepper and serve.

Doubles well. I found you can thin leftover soup with a bit of broth if it gets too thick from the rice absorbing liquid.

Note: If you use wild rice and therefore don't have the flavor packet that comes with the box of instant, add 1/2 tsp. dried fines herbes, 1/2 tsp. dried thyme and/or whatever else you like. I also added 1/2 tsp. of Herbes in Duxelles, some fancy stuff with powdered mushrooms and spices that someone gave me. I added about 1 cup water instead of 2 since I precooked the wild rice.

Cherry Balsamic Pork Chops/Medallions

2011-03-06T20:35:00.001-05:00

We love this recipe from Ellie Krieger's The Food You Crave. As the talented Krieger notes, this is one dish that works better if you don't use a nonstick pan. Those bits that get stuck to the pan and caramelize are loosened and added to the flavorful sauce when you deglaze the plan with broth and balsamic vinegar. Yum.

Pork Medallions (or Chops) with Cherry Sauce

One 1 1/4 lb. pork tenderloin, trimmed of visible fat and silverskin, cut into 1/2-inch thick medallions (or use four pork chops)

1/2 tsp. salt, plus more to taste

1/4 tsp. black pepper, plus more to taste

3 tsp. olive oil, divided use

2 tbsp. chopped shallot

3/4 cup low-sodium chicken broth

2 tbsp. balsamic vinegar

1/4 cup dried tart cherries

Season the pork with 1/4 tsp. of the salt and the pepper. Heat 2 tsp. of the oil in a large skillet over medium-high heat and cook till there is just a slight blush* in the center of the pork, about three minutes per side (just a tad longer if you use chops that are thicker). Transfer the meat to a plate and tent with foil (*the meat will continue cooking a bit, so don't freak out about that pinkish center).

Add rest of oil and shallot to pan and cook, stirring, until onion begins to soften, about a minute. Add btroth, vinegar, 1/4 tsp. salt and cherries and cook till liquid is reduced by about half, about 4 minutes.

Taste and correct seasoning with salt and pepper, if necessary. Pour sauce over pork and serve.

Serves 4.

For another recipe from Krieger's cookbook (Roasted Ratatouille Tart), go to January 2009 in the archives.

Sausages, Potatoes and Artichoke Hearts in Tomato Broth

2011-03-06T20:02:00.001-05:00

Very homey and hearty, this recipe comes from Food and Wine magazine. I've added my "improvements," which include making more broth with additional wine and tomatoes.

Sausages, Potatoes and Artichoke Hearts in Tomato Broth
Serves about 4

1 tbsp. olive oil
1 1/2 lbs. mild Italian sausages (I like to use mild Italian turkey sausages)
3 cloves garlic, cut into thin slices
1 1/2 lbs. boiling potatoes (about 5), cut into 1-inch chunks (Yukon gold or russets work fine)
2 tsp. dried thyme
1 cup dry white (or red) wine
1 can chicken broth or homemade stock
1 large (28 oz.) can crushed tomatoes in thick puree
1 1/2 cups (one 14-oz. can) drained and rinsed quartered artichoke hearts (one 14-ounce can)
1/2 c. chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large, stainless-steel pot, heat oil over moderate heat and brown the whole sausages on all sides, about 10 minutes. Remove sausages to plate or rimmed cutting board. Pour off all but about a tablespoon of the fat.

Add potatoes, thyme and garlic to pot. Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add wine and simmer till it is reduced by about half, approximately 10 minutes.

Meanwhile, slice sausages into bite-size pieces when cool enough to handle.

Stir in the broth, tomatoes, artichoke hearts, about half the parsley, the salt and the sliced sausages. Bring to a simmer and cook, partially covered, until the potatoes are tender, about 30 minutes. Add the rest of the parsley and the pepper. Taste and adjust seasonings.

Serve with crusty bread to sop up the savory broth.

Parmesan Cream Biscuits

2011-01-18T00:10:00.004-05:00

These biscuits go together quickly and are worth every calorie. The original recipe is from Marion Cunningham's The Breakfast Book, which I love (and that's not Richie's mom from Happy Days). My variation adds Parmesan (though they are great without it, smeared with homemade jam). Sometimes I knead in a bit of crumbled, cooked bacon and cheddar instead.

Thanks yet again to my mother-in-law for giving me her old biscuit board. It never fails me; it's as if those cumulative years of baking experience give it special powers.

Parmesan Cream Biscuits

2 c. all-purpose flour
1 tsp. salt
1 tbsp. baking powder
2 heaping tsp. sugar
1 to 1 1/2 cups cream (half and half is fine)
1/3 c. (5 1/3 tbsp.) melted butter

Preheat oven to 425 degrees.

Combine flour, salt, baking powder and sugar in a mixing bowl. Stir with a fork to blend and lighten. Toss in 1/2 cup to 1 cup shredded Parmesan, if desired.

Slowly add 1 cup of the cream, stirring constantly. Gather the dough together; when it holds together and feels tender, it is ready to knead. If dough seems shaggy and pieces are dry and falling away, slowly add enough of the additional cream to make the dough hold together.

Place dough on lightly floured board and knead for 1 minute (if you forgot to add cheese earlier, add it now by kneading it in). Pat the dough into a square about 1/2-inch thick. Cut into 12 squares with a sharp knife and dip each into the melted butter so all sides are coated. Place 2 inches apart on an ungreased baking sheet and bake 10 to 15 minutes, till lightly browned (start checking at 10 minutes).

Note: Leftover biscuits are a great base for breakfast sandwiches.

Herb Roasted Pork Loin

2010-10-30T17:03:00.000-04:00

This is one of those perfect company entrees: You do most of the work ahead of time, it's easy, it looks impressive and tastes great.

HERB-ROASTED PORK LOIN

Serves 8 to 12

Herb rub (double for larger roast):

1/4 cup finely chopped fresh roasemary or 2 tbsp. dried

2 tbsp. finely chopped fresh sage or 1 tbsp. dried

2 tsp. crushed fennel seeds

2 tbsp. minced garlic

2 tbsp. olive oil

1 tbsp. kosher salt

1 tsp. black pepper

4-lb. center-cut boneless pork loin, with thin layer of fat left intact on one side

1/2 tbsp. olive oil

10 cloves garlic, thinly sliced

White wine

1 cup chicken or beef broth

Salt and pepper to taste

Preheat oven to 450 degrees F.

Combine the herb-rub ingredients in a bowl and set aside.

Prepare shallow roasting pan by brushing with the 1/2 tbsp. oil and scattering the sliced garlic over the center of the pan in a long strip to provide a bed for the roast.

Rub herb mix all over roast to give it a generous coating. Lay roast on garlic in prepared pan, fat side up. Place in center of oven and roast for 15 minutes. Turn oven down to 300, pour in white wine to cover bottom of pan. Roast for 1 hour longer and test the meat. When instant-read thermometer reads 145 to 150 degrees, remove pan from oven and cover loosely with foil while you make the sauce (sauce optional). Roast longer if necessary, but don't overcook as it will dry out.

To make the pan sauce, add pan drippings and brown bits to saucepan with 1/4 cup wine and the broth. Boil till reduced by nearly half. Strain out solids and season to taste with salt and pepper..

Holy Mole Pecans

2010-09-07T16:39:00.001-04:00

These nuts, named for the spicy Mexican sauce that contains chocolate, were a hit with spice-loving friends at a game night. That dose of chocolate didn't hurt! They're a little rich, a little sweet and a little spicy. Watch out; they're addictive. The recipe is from Party Nuts! by Sally Sampson. I found the baking time a bit too long, so I've shortened that. Adjust for your own oven, but be sure to check them a few times so they don't burn.

HOLY MOLE PECANS
1 large egg white (2 tbsp.)
1 tsp. vanilla extract
2 cups raw pecan halves
1/2 c. sugar
1/4 cup cornstarch
1 tbsp. unsweetened cocoa powder
1 tsp. chili powder
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin

Preheat oven to 225 degrees F. Line baking pan with parchment paper.

Place egg white in a large stainless steel bowl and whip till frothy. Whip in the vanilla, then gently add the pecans and toss until completely coated with the mixture.

Place the remaining ingredients in a medium bowl and toss until well combined. Add the sugar mixture to the pecans, a fourth of it at a time, and toss very gently until well coated.

Transfer the pecans to the prepared sheet and spread in a single layer. Try not to let the pecans touch each other. Bake for 20 minutes. Gently turn nuts and continue to bake, stirring every 15 minutes, until coating is lightly colored and dried out, about an hour total. Remove from oven sooner if they seem to be getting too dark.

When you remove them from the oven, immediately loosen the nuts with a metal spatula, and let cool before serving. Store in an air-tight container.

Pumpkin Pie Almonds

2010-08-27T23:10:00.002-04:00

I found this recipe online and tested it on friends and family over for a game night. These nuts (the almonds, not the guests!) are good, easy to prepare and keep well, but next time I'd jack up the spices a bit. I'm tempted to try this recipe with pecans just because I prefer them, but it's always nice to have a variety on hand for guests.

Sweet Pumpkin Pie Almonds

4 cups whole almonds, toasted
1 egg white
1/3 cup packed brown sugar
1/4 cup white granulated sugar
2 tsp. pumpkin pie spice (I'll make it as least 1 tbsp. next time)
1/2 tsp. salt

Preheat oven to 300 degrees Fahrenheit.
In a mixing bowl, whisk together the egg white, sugars, pumpkin pie spice, and salt until light and foamy. Add almonds and stir well to coat.
Spread coated almonds evenly on one or two ungreased cookie sheets. Bake in the preheated oven for 20-25 minutes, stirring occasionally.
Allow almonds to cool completely before storing in an airtight container. Almonds will keep longer if stored in the refrigerator.

Artichokes and Tomatoes Provencale

2010-08-07T15:45:00.000-04:00

Although this dish is wonderful and comforting hot out of the oven, with grated Asiago stirred in, it's great without that extra fat. It's even good cool or at room temperature, especially with the hot summer we're having in the Midwest. We love this dish, which I adapted from 50 Ways With Vegetables by Rosemary Wadey, and eat it fairly often.

I substitute a sliced Vidalia or other sweet onion for the baby onions Wadey calls for just because I prefer them. And there's more surface to brown, which I think adds more flavor. I also leave out the olives, lemon juice and capers. I tend to use canned tomatoes because I always have the ingredients on hand, and the dish has more of the sauce that way.

Artichoke Hearts Provencale

2 15-oz. cans artichoke hearts, drained and halved

1 Vidalia, peeled and sliced

1 tbsp. extra virgin olive oil

2 cloves garlic, crushed or minced

1 28-oz can undrained Italian plum tomatoes, or 4 large fresh tomatoes, peeled and chopped roughly, or 8 to 10 Romas, chopped

2 heaping tablespoons tomato paste

1/4 cup white wine (a little more doesn't hurt!)

1 tbsp. sugar

12 black olives (optional)

2 tbsp. lemon juice (optional)

1 tbsp. capers (optional)

Chopped parsley or cilantro for garnish

Spray a two-quart casserole and add artichokes.

Fry the onions in the oil in a skillet until beginning to brown, stirring frequently. Transfer to casserole. Turn oven on to 350 degrees

Add garlic, tomatoes with juice, tomato paste, wine and sugar to skillet and bring to boil. Lower heat and simmer for 10 minutes. Taste and add salt and pepper to taste.

Pour into casserole and toss to distribute ingredients. Cover with foil and bake 30 to 40 minutes.

Serves 4 to 6.

Grilled Marinated Eggplant and Onions

2010-08-01T23:35:00.001-04:00

The smoky flavor added by grilling does something wonderful to eggplant. This is my adaptation of a recipe from www.allrecipes.com for Eggplant Mixed Grill. I skipped the asparagus, mushrooms and peppers just because I didn't have any; we liked it so much with just eggplant and onions that I continue to make it that way. I found doubling most of the marinade ingredients made for a tastier, moister end product. This is what I came up with:

Grilled Eggplant and Onions

4 tbsp. olive oil
1/2 to 1 cup fresh chopped herbs, a mix from among parsley, oregano, basil, thyme and rosemary
2 tbsp. balsamic vinegar
2 tsp. kosher salt
1/2 tsp. black pepper
6 cloves garlic, minced

1 medium eggplant, sliced into 1/4-inch rounds
2 white onions, cut into wedges (rings work, too, if you're like me and slice them out of habit)

Whisk balsamic vinegar with salt and pepper. Whisk in olive oil to emulsify. Pour into large resealable plastic bag with herbs, garlic and vegetables, making sure all is coated. Add a little vinegar and olive oil if there doesn't seem to be enough marinade to coat. Seal and chill 2 hours or longer, turning the bag occasionally.

Preheat grill for medium-high heat. Using an oiled vegetable grill wok/basket or grill pan with sides, cook vegetables, turning or tossing vegetables every 10 minutes, till tender and there is some charring. This can take 30 minutes.

Coffee and Cream Scone(s) with a view

2010-07-05T19:54:00.007-04:00

Presumably the neighbors saw only one of the stupid things I did today.

I awoke early, and could not go back to sleep. So I picked out a scone recipe and got to work, making adjustments. I popped the pan in the oven, returning to check for doneness.

Hmmmm. I had forgotten to cut the dough into wedges so that the round, when baked, would easily break apart into individual servings. This was one giant scone.

I nibbled on a wedge and sipped milk in the sunroom as I read a novel. My husband came out to join me, scones and newspaper in hand. When he went back into the main part of the house, I continued to read. Eventually, I gathered my things and turned the door handle. Surely he hadn't locked the door. I tried again. I tapped on the glass door. I tapped again. I yelled. I grabbed the little mallet that goes with a small set of chimes and played an angry tune on the glass. I yelled his name again. Finally I hung my head and went outside -- in my short nightshirt -- rounding the corner to the side door, which is in full view of the neighbor's house. I rang the doorbell. And rang. And muttered. And rang. Eventually I recalled the hidden key.

He had heard the pounding, and thought I was working on something else in the kitchen. He went to the front door when the doorbell gave a pathetic buzz. He checked the back door but by then I was scurrying to the hidden key and he still had no clue that I was outside fearing I was a spectacle.

At least there's five-eighths of a giant scone left.

The recipe is from Cooking Light. I've included my changes: I doubled the cinnamon and decided my coffee scones need a "cream" element. I dug out half a package of vanilla-flavored chips and threw those in.

Coffee (and Cream) Scones

2/3 cup 1% low-fat milk (I used skim)
2 1/2 tbsp. instant coffee granules
1 tsp. vanilla extract
1 large egg, lightly beaten
2 1/4 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup chilled butter or stick margarine, cut into small pieces
3 tablespoons finely chopped walnuts (I used a scant half cup. They are good, but not necessary)
Cooking spray
2 teaspoons 1% low-fat milk (again, skim)
2 teaspoons sugar

Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl or measuring cup. Microwave at high 1 minute; stir until coffee dissolves. Let cool. Whisk in vanilla and egg.

Preheat oven to 425 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Stir in walnuts, if using. Add milk mixture, stirring just until moist (dough will be sticky).

Turn the dough out onto a floured surface; knead lightly 4 times with floured hands. (My dough was pretty sticky; I had to reflour my hands several times to get the dough to cooperate).

Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 to 10 wedges but do not separate. Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar. Bake at 425° for 15 to 20 minutes* or until set and browned. Serve warm.

*It takes a bit longer for one giant scone.

Tuscan Bread Salad (Panzanella)

2010-06-30T22:57:00.000-04:00

I first tried making this traditional Italian bread salad a few years ago just because I was intrigued by what I'd read about it. The dressing is tossed with the bread cubes and soaks in, so you'll want to get a bit of one in every bite.

This is my take on a recipe from 365 Great 20-Minute Recipes by Beverly Cox. I've varied the lettuce and cheeses with good results.

Panzanella

12 ounces or so day-old Italian, French or other good, rustic bread*
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 tbsp. sugar
1/4 tsp salt
1/4 tsp. pepper
1 large yellow or orange bell pepper
3 large, ripe tomatoes, coarsely chopped
1/2 lb. to 1 lb. diced mozzarella (or use white cheddar or Asiago or a mix) at room temperature
3 garlic cloves, minced
1 cup slivered basil leaves**
Salad greens such as torn romaine leaves

Cut bread into rough 3/4-inch cubes and place in large bowl.

In a small bowl, whisk balsamic, salt, pepper and sugar. Slowly pour in olive oil, whisking to emulsify. Pour dressing over bread and toss to mix well.

Add tomatoes, bell pepper, cheese, garlic and basil. Mix gently but thoroughly. Spoon salad over lettuce leaves on platter or large, shallow bowl.

Serves 4 to 6.

Makes a great, light summer supper. Try it with a glass of white wine.

* I've also used leftover rosemary focaccia and cornbread and been very happy with the flavor
** I have successfully subbed a little pesto mixed in with the chopped tomatoes when I had too little basil (or when my plant has basil blight as it does this year, ugh).

Asparagus Artichoke Salad with Rosemary Ham

2010-06-10T17:14:00.001-04:00

I came up with this in an attempt to copy a wonderful salad I had at the Lost Shepherd in Powell, Ohio. The restaurant uses prosciutto, but I love the rosmarino ham found at Giant Eagle and The Andersons. It has a delightful rosemary flavor and isn't as salty or chewy as the thicker prosciutto the restaurant uses. While it makes great sandwiches, I especially like it with this combination. It can be a side salad, but my husband and I eat it as a light entree. It goes together quickly.

The restaurant dresses the salad with a red wine vinaigrette. I do like homemade dressings, but so far I've used commercial garlic ranch or vidalia vinaigrette (Sam's Club sells a good one). A Parmesan dressing would be nice, too.

Asparagus
Frozen artichokes, thawed
Rosemary ham (or prosciutto)
Tomato
Asiago (or fresh Parmesan, which is what the restaurant uses), grated or shaved
Dressing of choice (garlic ranch, parmesan, vidalia, red wine vinaigrette etc.)

Cook asparagus by steaming, simmering or roasting till just tender but still a bit crisp.
Meanwhile, cut artichokes into small pieces if desired. Julienne ham. Dice tomato.

Place cooked asparagus on serving plates and sprinkle toppings over. Drizzle on dressing.

Note: If serving a large number or heading for a potluck, you can cut the asparagus and artichoke hearts into bite-size pieces and toss everything together.

Akron's Diamond Deli Carrot Cake with Cream Cheese Frosting

2010-05-18T00:12:00.001-04:00

This is my favorite carrot cake. The texture and flavor are just right. A former proprietor of the popular Diamond Deli in downtown Akron shared the recipe with the Beacon Journal years ago, and I haven't tried a different recipe since. It's that good. The new owners kept the cake on the menu; otherwise, customers might have staged a mutiny.

I do often substitute applesauce for a third of the oil to cut down on fat a bit. Sometimes I add 2 tablespoons of frozen orange juice concentrate to the frosting. But that's it for changes.

Pat's Diamond Deli Carrot Cake
2 cups sugar
1 1/2 cups vegetable oil (or 1 cup plus 1/2 cup applesauce)
4 eggs, beaten
2 cups flour
2 tsp. baking soda
3 heaping tsp. cinnamon
1 tsp. salt
3 cups shredded carrots
1 (8-oz.) can crushed pineapple, drained
1 1/2 cups chopped walnuts

Beat eggs, sugar and oil till combined. In a separate bowl, sift together flour, baking soda, cinnamon and salt. Add to egg mixture. Add carrots, nuts and drained pineapple.
Bake in 9-by-13-inch pan at 375 degrees for about 50 minutes (start checking at 40), till toothpick inserted an inch from center comes out clean.Cool and frost.

Cream cheese frosting:
16 oz. cream cheese (can substitute neufchatel to lower fat), at room temp
1/2 cup (1 stick) butter or margarine, at room temp
2 tsp. vanilla extract (pure preferred over imitation)
3 to 4 cups (about 1 lb). powdered sugar

Blend butter and cream cheese until smooth. Blend in vanilla. Add powdered sugar a cup at a time till creamy and preferred consistency.

Asian Scallop Soup with Ginger, Coconut and Lime

2010-05-04T16:44:00.002-04:00

This is a really nice, light soup for spring. I had printed this recipe from www.epicurious.com a while ago and finally decided to try it after finding a pound of sea scallops in the freezer.

I wanted it to be more soupy than stew-like, so I added two cans of chicken broth along with additional vegetables (zucchini, baby corn and mushrooms). We like our veggies. Next time, though, I will use two cans of coconut milk and one can of broth to get a more pronounced coconut flavor. Here's a link to the original recipe: http://www.epicurious.com/recipes/food/views/Asian-Scallop-Stew-with-Coconut-Ginger-and-Lime-4557

A salad makes a good accompaniment.

Asian Scallop Soup with Ginger, Coconut and Lime

1 lb. sea scallops, halved if very large
1 (14-oz). can unsweetened coconut milk, shaken well before opening
2 (14-oz.) cans chicken broth
1 tbsp. minced peeled fresh ginger*
1/2 large red bell pepper, cut into small strips (I skipped this because I didn't have any)
1 small can sliced baby corn
1 zucchini, halved lengthwise and sliced thinly across
8 oz. sliced mushrooms, rinsed and patted dry
1/4 cup thinly sliced green onions
Handful chopped fresh spinach
1 tomato, diced
3 tbsp. fresh lime juice (bottled would be fine)
1 1/2 tbsp. fish sauce (nam pla)

Combine coconut milk, broth and ginger in a heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and add vegetables except tomato. Simmer until vegetables are almost tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 3 minutes. Remove pan from heat. Mix in lime juice, fish sauce and tomato. Season to taste with salt and pepper. Ladle into bowls and serve. Makes about four servings.

*I store peeled, sliced ginger in a jar of sherry in the fridge. That way I always have some; it keeps a long time. I've yet to encounter a problem with the little bit of sherry flavor that is added.

Pistachio-Raspberry Tea Cakes (with Raspberry Buttercream)

2010-04-19T23:15:00.005-04:00

Whoa, extreme closeup! Sorry about the slightly blurry image. I got the recipe for the cupcake, which in this case is closer to a muffin in consistency, from Martha Stewart's Cupcakes from 2009. She didn't say anything about frosting them, just showed them plain (granted, they are very pretty with the bright raspberries and the green nuts). But I ask, who made her queen? The frosting recipe is from Cupcakes by Carol Pastor, and it's to die for.

I knew I had to make these for my friend Keri when I first saw the recipe while researching cupcakes for my sister's 50th (na-na-na, I told) birthday bash. Keri loooooves pistachios.

Happily, I found a giant bag of already shelled pistachios. Because they came salted, I skipped the salt in the batter. I got 16 cupcakes out of the batter, one more than Martha. Again, na-na-na. I've noted my tweaks.

Pistachio-Raspberry Tea Cakes

Nonstick spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 tsp. salt (skip if using the easier-to-find salted nuts like I did)
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 tsp. pure vanilla extract (I used nearly 3)
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling (optional, as in, I forgot)

Preheat oven to 375 degrees (this was too high; try 325 to 350). Line standard tins with paper liners; coat liners with cooking spray.

In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla and eggs; process until smooth. Add flour; pulse until just moistened and combined; do not overmix.

Divide batter evenly among lined cups, filling each three-quarters full. Gently press raspberries into batter, 4 to 6 per cupcake, and sprinkle with slivered or chopped pistachios if not frosting.

Bake, rotating tins halfway through, until golden brown, about 28 minutes (Check much earlier; mine were almost done at 20 minutes). Serve warm or at room temperature or cool to frost. After frosting, garnish with pistachio pieces and/or a fresh raspberry if desired.

Raspberry Buttercream

3/4 c. (1 1/2 sticks) butter (no substitutes) at room temperature
1 1/2 tbsp. (heaping) seedless raspberry jam
1 1/2 tbsp. lemon juice
3 cups powdered sugar plus more as needed
Few drops red food coloring (optional; I've never added any since it's a pretty pink color)

In a bowl, beat the butter with about the half the sugar until smooth. Stir in the lemon juice and raspberry jam and continue to beat till smooth. Beat in the rest of the sugar until fluffy.

If you are unhappy with the consistency, add jam to thin, more sugar to thicken. I tend to use more jam -- and then more sugar to compensate -- because I like a strong raspberry flavor. This is great on chocolate raspberry cupcakes, too (recipe for those to come eventually). It's also great on a spoon. No, really.

I used a 1M decorating tip and a pastry bag to frost the tea cakes. I meant to garnish them with chopped pistachios and a fresh raspberry, but forgot. Next time.

Arhat's Fast (or veggie-cashew stir-fry)

2010-04-17T17:14:00.000-04:00

This recipe comes from Chinese Cooking Cantonese by Margaret Leeming. She notes that it's a modern version of a traditional Buddhist dish. I've modified it further to use more fresh vegetables and to make four to six servings. I also skip deep-frying the cashews. I don't think it loses anything but unneeded fat. The sauce is wonderful and very simple. I got strange looks from my husband when I once picked up my bowl and drank the remaining sauce like soup. He then offered me his. I'm not saying what I did. But you might want to have a spoon handy for more mannerly consumption.

You could easily substitute chicken, pork or shrimp for the cashews. The shrimp could be added near the end of cooking; the chicken and pork could be cubed, mixed with a little broth, soy sauce and cornstarch, and quickly stir-fried. Set it aside and add to the recipe instead of the cashews near the end of cooking. You can use bamboo shoots and water chestnuts, as called for in the original recipe, but I used summer squash instead. and added the corn. Use whatever vegetables you prefer, but be sure to add them at the right time in the cooking process for their density. You could also serve it over rice.

As with any stir-fry, have all the ingredients prepped before you begin cooking for a smooth process.

Arhat's Fast

Preferred oil for cooking
6 to 8 slices fresh ginger root*, minced
8 scallions, chopped
2 bell peppers in two colors (I used red and orange this time)
2 cups baby-cut carrots, boiled till just starting to get tender, drained and cooled
10-12 asparagus spears, cut into inch-long pieces with tips reserved separately
1 medium zucchini, thinly sliced on the diagonal (and halved if it's fat)
2 yellow squash, thinly sliced on the diagonal (and halved if it's fat)
1 can baby corn, sliced in bite-size pieces if whole)
1 1/2 to 2 cups cashews (whole looks nice, but pieces are cheaper)

Salt to taste
4 tsp. sesame oil (optional)

Seasoning sauce:
6 tbsp. soy sauce
6 tbsp. sugar
6 tbsp. rice vinegar (plain or "seasoned")
6 tbsp. water

Thickening paste:
2 tsp. cornstarch mixed with 4 tsp. water

Mix the seasoning sauce in a small bowl until sugar is dissolved and set aside. Mix thickening paste and set aside (keep the spoon in it; you'll want to stir it again right before using).

In a wok or large skillet, heat 1 tbsp. oil and stir-fy the ginger and scallions for a minute. Add the peppers and carrots and stir-fry for 5 minutes. Add asparagus stems and the squash and cook another few minutes. Stir in the seasoning sauce and bring to a boil. Add baby corn, asparagus tips and cashews and cook a few minutes. Stir in cornstarch mixture and cook just till sauce thickens. Sprinkle with sesame oil (optional; I forgot this time).

Skipper's Linguine

2010-04-13T19:38:00.001-04:00

Joe and my father love this dish. And I like it, too (a la Irish Spring soap commercial). I guess for them it's hard to go wrong with bacon, seafood and pasta. The recipe is from the '80s cookbook Better Homes and Gardens' Fish & Seafood. I've added my changes, which include using turkey bacon except on special occasions and cutting back on the butter.

It's an easy, simple recipe, and we always "mmmm" when we eat it. It's a handy pantry recipe because parsley is the only ingredient I might need to pick up.

Skipper's Linguine

6 slices bacon (regular or turkey), cut into 1/2-inch strips
1/4 cup green onion, sliced (I often sub regular chopped onion because I always have it)
2 garlic cloves, minced
6 tbsp. butter or margarine (I use no more than 3, which works fine)
2 (6 1/2 oz.) cans minced clams, undrained
1 (6 1/2 oz.) can tuna, drained
1/2 cup black olives, sliced (optional)
1/4 cup fresh parsley, snipped
1/8 tsp. black pepper
12 oz. linguine
Shredded Parmesan
Lemon wedges (optional)

In skillet, cook bacon till crisp and set aside (If you use turkey bacon, cook it in a little olive oil, which will pick up the bacon flavor, and use the oil in next step). Reserve 2 tbsp. drippings in skillet.

Cook onion and garlic in drippings until tender but NOT browned. Stir in butter/margarine till melted. Add clams and tuna, breaking tuna into chunks, along with reserved bacon, olives, parsley and pepper; heat through. Keep hot but don't let all the liquid cook away.

Meanwhile, cook linguine according to package directions; drain. Toss with hot seafood mixture and transfer to bowl for serving. Pass Parmesan so diners can top as they wish. If desired, serve with lemon wedges.
Serves 6.

Banana Oatmeal with Walnuts and Blackberries

2010-04-11T22:31:00.002-04:00

I often play with ways to flavor oatmeal, and this one was a hit. My friend Michelle made me promise to write this down when I made it during her recent visit, after an unseasonably cold night. She claims it's as good as ice cream.
Riiiiiight. Not as good as Graeter's or Jeni's, anyway.

Banana Oatmeal with Walnuts and Blackberries

2 cups McCann's Quick Cooking Oatmeal
4 cups skim milk (or water)
Pinch salt
2 bananas, thinly sliced
1/4 cup firmly packed brown sugar
Scant 1/4 cup vanilla sugar (or use regular granulated sugar and add 1/2 tsp. vanilla to milk)
1 cup walnuts, toasted in the oven and chopped
1 cup blackberries
Additional banana slices, as desired

Stir together oats, milk and salt in heavy saucepan and turn heat to medium. Stir often, adding banana when cereal starts to get hot. Cook, stirring frequently, till oats are cooked, mixture is creamy and much of banana has cooked down, nearly disappearing into the oatmeal. That should take 10 to 15 minutes. Stir in sugars and cook another minute or so, scraping bottom of pan.

Serve with walnuts, berries, additional banana and brown sugar as toppings.

Cheesy Ham Poof (Cheesy Name) and Nantucket Cranberry Pie

2010-04-04T22:42:00.004-04:00

I love everything about brunch; the time of day, the relaxed atmosphere, the foods. Especially the food.

For Easter today, I made almost everything ahead of time or at least assembled it to bake. I turned the ovens on as soon as we got home from church, filled 'em up, and got to relax a bit with guests for a while. Here are two recipes I used.

My favorite was the Nantucket Cranberry Pie, a tried-and-true coffeecake of sorts. It's easy and really tasty. It's especially nice for Thanksgiving and Christmas, but it's too good to limit it to those holidays. It's one of the reasons I stock up on cranberries in season and throw them in the freezer for use all year.

My sister had tasted a friend's version, and when the friend neglected to share the recipe, she discovered it at www.foodnetwork.com. If, like me, you keep vanilla sugar or citrus sugar on hand, they work well in the filling.

The "Cheesy Ham Poof" has a name that's kind of embarrassing, and I think I originally called it a "cheesy, eggy, brunchy thing." But I confessed the real name, and we had fun with that. And it's good, so who cares what it's called. The recipe is from Clifford Wright's cookbook Bake Until Bubbly. I added the potato.

Nantucket Cranberry Pie

For the Filling:

Butter, to grease the pie plate
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup walnuts, chopped (optional, I've never added them)

For the Topping:

2 eggs
3/4 cup butter, softened
1 cup sugar
1 cup flour
1 tsp. almond extract

Preheat the oven to 350 degrees.

For the Filling:

Place the cranberries in a buttered, 9-to-10-inch pie plate (If you really like scraping yummy stuff off pie plates later, skip that step). Toss the sugar and walnuts over the berries.

For the Topping:

Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly stirring

with a fork just till combined. Spread the topping over the cranberry mixture and bake for 35 to 40 minutes, till golden and set. If desired, serve warm with whipped cream (I've never done that, and it's fine plain and at room temperature).

Cheesy Ham Poof

6 large eggs

½ cup all-purpose flour

1 ½ tsp. baking powder

1 cup whole milk (I used 2% with a bloop of low-fat "half-and-half" added)

1 cup finely chopped cooked ham
3 oz. cream cheese (neufchatel is fine), softened

2 cups shredded cheddar (sharp or mild)

1 cup cottage cheese (fat-free works fine)

2 tbsp. unsalted butter (or margarine), melted
3 scallions, white and light green parts, chopped
1 large potato, cooked, peeled, chopped and browned (optional)
1 tbsp. finely chopped fresh parsley
¼ tsp. sweet paprika
1 tsp. salt
1/2 tsp. pepper

Preheat the oven to 350. Lightly better a 9×9x2 inch baking casserole.*

In an electric mixer bowl, beat the eggs for 1 minute. Stir in the flour and baking powder. Beat in cream cheese and then cottage cheese. Slowly beat in the milk. Add the ham, cheddar cheese, butter, scallions parsley, paprika, salt and pepper. Continue mixing until well blended, about 3 minutes at medium speed.

Transfer to the casserole and bake until a knife inserted into the middle comes out clean and the top is golden brown, 50 to 60 minutes (start checking at 45 minutes). Serve warm. (Clifford Wright suggests in his cookbook to serve leftovers cold, cut in small squares, for an appetizer similar to the Spanish tapa called a tortilla).

*If doubling recipe, use 13-by-9 baking dish. It takes about the same time to bake.

Gooey Chocolate Cookies

2010-03-28T21:05:00.001-04:00

These are among my favorite cookies. They are fantastic when warm from the oven (have cold milk handy), but also really good once they've cooled. They also freeze well. You can always nuke 'em for a few seconds if you want them warm, which is the only time they're actually gooey.

The recipe is from Food Network Kitchens; it was a featured Christmas cookie a few years back. I use the double boiler method to melt the chocolate and butter. I usually leave out the dried cherries for a pure chocolate experience. Enjoy!

Super Gooey Chocolate Drops

1/2 cup (1 stick) unsalted butter
4 oz. unsweetened chocolate*, chopped
4 oz.semisweet chocolate*, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 1/2 tsp.pure vanilla extract
4 large eggs, lightly beaten
2 tbsp. buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1 tsp. cinnamon
1/2 tsp. salt
11 oz. (1 bag) semisweet chocolate chunks or large chips
1 cup dried cherries (optional)

Position racks in the lower and upper third of the oven and preheat to 325 degrees. Line 3 baking sheets with parchment paper. (If you don't have 3 pans, simply cool the pan between batches.)

Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl or the top of a double boiler. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir occasionally until melted and smooth.)

Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. This should cool the mixture enough to be able to add the eggs in the next step.

Add the eggs and buttermilk and beat vigorously until thick and glossy.

In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.

Drop the batter in heaping tablespoons onto baking sheets; a small ice cream or cookie dough scoop is ideal. Space the cookies about 2 inches apart. Bake until the cookies are set but soft and fudgy on the inside, 12 to 15 minutes. I always check early, at 8 or 9 minutes, because I hate overbaked cookies.

Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Store cookies in a tightly sealed container at room temperature for up to a week. They freeze well.

*Note: You can also use all or part bittersweet chocolate with great results.

Orange-Glazed Pecans

2010-03-27T22:40:00.007-04:00

These pecans are packed with flavor and are great for snacks or tossing into a salad (perhaps with dried cranberries, bacon, goat cheese and cornbread croutons). The recipe is from Southern Living magazine. They're quicker and easier to make than many flavored nuts, which in my book just adds to their appeal.

Orange-Glazed Pecans

5 cups pecan halves
1/2 cup frozen orange juice concentrate, undiluted
1 1/2 cups sugar
1/4 tsp. cinnamon

Bake pecans on a cookie sheet at 350 degrees, stirring occasionally, 10 to 15 minutes or until toasted. Watch 'em; nuts burn easily.

Bring juice concentrate, sugar and cinnamon to a boil in a heavy saucepan. Boil, stirring constantly, 1 minute. Remove from heat; stir in toasted pecans.

Spread pecans onto an aluminum foil-lined baking sheet. Let sit until dry. Break apart if necessary and store in airtight container. You won't have to worry about how long they keep (which is a while). They'll disappear quickly.

Split Pea Soup and Spinach Feta Bread

2010-03-24T19:41:00.002-04:00

This bread and soup make a wonderful combination, and not just visually. I've been making the split pea soup for years, based on the recipe in The New Basics by Sheila Lukins and Julee Rosso. I was saddened last year when Lukins died; she was a big influence on me and many other cooks, and I was hoping for more cookbooks from her. The bread recipe is from Whole Grain Breads by Machine or Hand by Beatrice Ojakangas. It's a nice cookbook because it gives instructions for making the breads by hand, with a mixer or food processor or bread machine. I like to use the bread machine to mix it, then shape it myself and bake it in the oven. Those are the instructions I've provided.

Split Pea and Ham Soup

1 lb. dried green split peas
5 c. canned or homemade chicken broth
5 c. water
1 meaty ham bone or two smoked ham hocks
2 ribs celery, leaves included, diced
3 tbsp. chopped fresh Italian (flat-leaf) parsley, divided use
1/2 tsp. crumbled dried tarragon leaves
4 tbsp. (1/2 stick) butter or margarine (or use butter-flavored spray)
1 c. diced carrots
1 c. diced onion
1 large potato, diced
1 leek, white part only, rinsed and sliced
1 c. slivered fresh spinach leaves
2 tbsp. dry sherry
1/2 tsp. black or white pepper

Rinse peas in strainer and combine them with broth and water in large soup pot. Bring to a boil.

Add ham bone/hocks, celery, 1 tbsp. of the parsley and tarragon. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.

Melt butter in a saucepan over medium-low heat. Add carrots, onion and leek. Cook till vegetables are wilted, 10 minutes. Add them to the soup pot along with the spinach. Simmer, partially covered, 30 minutes.

Remove soup from heat. Remove ham bone and shred the meat from the bone, discarding bone and excess fat. Return meat to soup.

Add sherry, pepper and rest of parsley. Heat through and serve immediately.

Note: I sometimes top the soup with good croutons and shaved Asiago cheese.

Spinach-Feta Whole Wheat Bread

1 c. water
2 tsp. sugar
1 1/2 tbsp. extra-virgin olive oil
2 tsp. salt
1 1/2 tsp. dried oregano
1 1/2 c. whole wheat flour
1 1/2 c. bread flour
1 1/2 tsp. yeast
2 tsp. whole wheat flour
6 oz. crumbled feta cheese
1 c. coarsely chopped fresh spinach
1 egg, beaten (optional glaze)

Pour the room temperature water into the bread machine pan. Add remaining ingredients except the 2 tsp. of whole wheat flour, feta and spinach, in the order listed. Make an indentation in the center of the dry ingredients and add yeast.

Select Dough setting and press start. If the dough is wet and sticky, add a little more flour, 1 tbsp. at a time, until dough is smooth yet soft to the touch. If the dough is not soft but very firm, add 1 tsp. of water at a time until dough is smooth yet soft to the touch.

At the end of the Dough cycle, toss the 2 tsp. remaining flour with the feta. Remove dough to floured board and knead in the cheese and spinach by hand.

Lightly grease a baking sheet or cover it with parchment paper. Shape dough into fat, round loaf. Place loaf, smooth side up, onto baking sheet. Cover and let rise till almost doubled, 45 to 60 minutes.

Preheat oven to 375 degrees. To glaze, brush loaf with beaten egg. Bake 35 to 45 minutes (start checking at 30 minutes), until loaf sounds hollow when tapped and a wooden skewer inserted into the loaf comes out clean and dry. Remove from pan and cool on a wire rack.

Crab Chowder

2010-03-22T22:32:00.001-04:00

This chowder is tasty and creamy without being too guilt-inducing. I made a few changes to a recipe from Fresh and Simple Quick-Simmering Soups from Better Homes and Gardens. (I like the whole Fresh and Simple series, which includes Pasta Pronto, 5 O'Clock Grill and Super Suppers).

I added the potato, extra crab(I like to use 10 to 12 ounces rather than 6), sherry and sub part of the milk with fat-free "half and half." We usually eat it with a crusty bread and a salad.

Crab Chowder
6 to 12 oz. crabmeat, preferably high-quality canned from seafood counter
1 medium zucchini, cut into julienne
1 medium sweet bell pepper (your choice color; i like red, yellow or orange), chopped or julienned
1 large potato, diced (skin on or off, your choice)
2 tbsp. margarine or butter
2 tbsp. flour
4 cups milk (I like to sub half with fat-free or low-fat "half and half")
2 tbsp. sliced green onion
1/2 tsp. bouquet garni seasoning
1/4 tsp. salt
1/8 tsp. black pepper
1 3-oz. package cream cheese or neufchatel, cut up
2 tbsp. sherry
2 tsp. snipped fresh thyme
Fresh thyme springs for garnish (optional)

In a medium saucepan cook zucchini, sweet pepper and potato in hot margarine or butter until crisp-tender. Add green onion and cook another minute. Stir in the flour. Add the milk, half and half, bouquet garni, salt and pepper.

Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese, sherry and thyme. Cook and stir until cheese melts. Stir in crabmeat and heat through.

If desired, garnish each serving with additional thyme.

Serves 4.

Apple-Cheddar Soup

2010-03-18T12:06:00.001-04:00

This is a 2007 Better Homes and Gardens recipe that I found filed among my 8 or 10 notebooks of recipes I gathered from the Internet, magazines and library cookbooks. It's a handy way to use any leftover cider, but it's also worth buying it just for this recipe. I make a few changes, such as adding more thyme -- one of my favorite herbs and a great perennial -- and cooking the soup a bit longer before adding the flour-milk mixture. I also doubled it so we could enjoy it for a few days; it tastes even better the second day and we like soup as a main course. I've incorporated my changes. I don't remember what I served with this; I'm catching up on posts I meant to make earlier. I'm guessing salad and bread, though.

Apple-Cheddar Soup

1 cup finely chopped onion
2 tbsp. butter
4 medium baking potatoes, peeled and diced
4 cups apple cider
1 heaping tbsp. snipped fresh thyme or 1 1/2 tsp. dried thyme, crushed
1 tsp. salt
Dash cayenne pepper
2 medium cooking apples, peeled, coarsely chopped
1 cup milk
4 tbsp. all-purpose flour
8 oz. sharp Cheddar cheese, shredded (2 cups)
Fresh apple slices
Green Peppercorns (optional; Joe's not crazy about pepper, so I skipped it)

Directions

1. In large saucepan cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted.
2. Divide soup among serving dishes; top with apple slices and peppercorns. Makes 4 to 6 side-dish servings

Nutrition Facts

Calories 352, Total Fat (g) 16, Saturated Fat (g) 10, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1,
Cholesterol (mg) 48, Sodium (mg) 527, Carbohydrate (g) 32, Total Sugar (g) 10, Fiber (g) 4,
Protein (g) 12, Vitamin A (DV%) 0, Vitamin C (DV%) 31, Calcium (DV%) 27, Iron (DV%) 9,
Percent Daily Values are based on a 2,000 calorie diet

Baked Pork Chops with Parmesan-Sage Crust

2010-03-16T23:20:00.007-04:00

I love these pork chops. I used a fantastic Bon Appetit recipe from www.epicurious.com; the chops come out tender and moist.

If you have the patience to make smaller bread crumbs than I do, your chops will look a little smoother and less rustic. One review of this recipe on the Web site says halving the bread-crumb mixture makes enough for the crust, but I like to really pack on the crust mixture because it's so tasty. I add more lemon zest and fresh sage, which I've incorporated into the ingredients.

I recommend starting with one egg. If it's not enough, go with the second egg.

Baked Pork Chops with Parmesan-Sage Crust

1 1/2 cups fresh bread crumbs made from crustless French or other good bread
1 cup freshly grated Parmesan cheese
1 tablespoon dried rubbed sage or 2 tbsp. fresh, chopped sage
Grated peel from 1 lemon, with none of the white pith
1 to 2 large eggs
1/4 cup all-purpose flour
Salt
Pepper
4 center-cut pork loin chops (each about 1 inch thick, boneless is fine)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)

Preheat oven to 425°F.

Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in a bowl or a second pie plate to blend. Place flour on plate; season generously with salt and pepper.

Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. Let rest 5 minutes.

Melt butter with oil in heavy large, nonstick, ovenproof skillet* over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven.

Bake until breading is crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes (less if chops are thinner). The chops will continue to cook a little after removed from the heat.

Transfer pork chops to plates. Garnish with lemon and orange wedges, if desired, and serve.

*If you don't have an ovenproof, nonstick skillet, use your favorite large skillet and transfer cooked chops to casserole dish to bake.

Orange Shortbread

2010-01-09T20:40:00.008-05:00

This is one of my all-time favorite cookies; they're buttery and richly orange-flavored. I make them every Christmas, and as I was devour.... er, tasting them this season, I wondered why I only make them at Christmas. Maybe it's all the "tasting" I do. . . Once I added miniature chocolate chips to the batter; the cookies were delicious, but the chocolate isn't really necessary. (I don't say that very often!)

The recipe is from Nantucket Open House by Sarah Leah Chase. It's one of my favorite cookbooks, along with her Cold-Weather Cooking.

ORANGE SHORTBREAD

2 cups (4 sticks) unsalted butter (no substitutions), at room temperature
1 1/2 cups packed brown sugar
4 cups all-purpose flour, preferably unbleached
Finely grated zest of 2 oranges1/2 tsp. orange oil or extract (my addition)
Pinch salt
Glaze:
1 large egg
1 tbsp. water

Cream the butter and sugar in a mixing bowl. Beat in zest and orange oil or extract. Gradually beat in flour and salt to make a fairly stiff dough. Wrap the dough in plastic wrap and refrigerate at least 2 hours.

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

Roll out the dough a half-inch thick on a lightly floured surface. Cut out with cookie cutter(s) of choice. I use a small (2-inch) gingerbread girl cutter, because I like them with the chocolate shortbread boys I make.

Place cookies on prepared baking sheets. Beat the egg with water in a small bowl, and brush lightly over cookies. If you run out, make more egg-water mixture. (The original recipe called for 2 eggs and 2 tbsp. water, but I found I always had some left.) You can, of course, skip this step, though it does make for an even prettier cookie.

Bake until just golden 10 to 15 minutes. I check mine starting at 10 minutes, than add a minute at a time till they are perfect. Let cookies cool, then store in airtight containers. Makes about 60 cookies.

These freeze very well; I like to make them up to a month before Christmas.

Tortellini Tomato Spinach Soup

2010-01-08T15:59:00.009-05:00

This hearty soup is very easy and goes together quickly. Oh, and it's tasty.

The recipe is from www.foodtv.com, the Food Network site, though I have made a few changes (increasing tomatoes, for example).

TORTELLINI TOMATO SPINACH SOUP
1 tbsp. olive oil
1/2 cup minced onion (about half a small onion)
1 or 2 cloves garlic, minced
3 cans chicken broth (fat-free is fine)
1 28-oz,. can whole tomatoes, coarsely chopped or crushed with spoon (or you can use a can of crushed tomatoes if you don't want chunks)
1 (9-oz.) package fresh tortellini (any kind you like; I prefer cheese or spinach-cheese)
5 to 10 oz. fresh spinach* or 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry
Parmesan, freshly grated
Salt and pepper

In a 3-quart soup pot, heat olive oil over medium high heat. Saute onions, adding garlic after a few minutes. Stir often till translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat to high, and bring to a boil. Add the tortellini and spinach**; when it boils again, turn heat down so it just bubbles. This keeps tortellini intact. When tender, adjust seasonings with salt and pepper. Serve garnished with Parmesan.

Serves 4 as an entree, 6 to 8 as appetizer.

*I indicate a range because it depends on your preference, and because it's fine if you decide to make this on the fly and only have a 5-oz. package.

**You can also cheat and put a block of frozen spinach in with broth and tomatoes. It will just take longer to come to boil.

Noodles in Broth, or Pho

2010-01-04T15:01:00.004-05:00

I can't believe it's been two months since I've posted. But then, I shopped and baked and crafted, a lot. I hope to find more time to blog this year.

I've eaten variations of this soup in restaurants (the best story involving my husband and jambonneau in Paris) and decided to try it at home. It was a happy experiment. Here is my version, loosely based on a cookbook recipe. It's very forgiving as far as substitutions and amounts. It's also fast, once ingredients are ready, as well as easy, filling and healthful. (In an "emergency," you can cook 3 packages of ramen noodles with two of the enclosed seasoning packets for the Chinese noodles in plain broth.) I like to load it with vegetables.

Joe uses a spoon and a fork. I use a spoon and chopsticks and add a dash of hot chili oil to my bowl. Yum. You can also have soy sauce, oyster sauce and sesame oil on hand as condiments.

Pho

Noodle seasonings
1 tsp. peanut or other oil
1/4 tsp. sesame oil
1 tsp. soy sauce
1 tbsp. oyster sauce

Soup
12 oz. fresh Chinese egg noodles, about 1/8 inch thick (I've substituted lesser amount of dried -- or even vermicelli -- with no problem)
1 carton Trader Joe's soy-ginger broth*
Additional chicken or beef broth to make how much broth you want
1 cup sliced bok choy or spinach
1 cup sliced mushrooms and/or julienned snow peas
1 large carrot, cut into matchsticks or very thinly sliced
1 bundle green onions, thinly sliced

Toppings
Any combination of cooked chicken, beef, shrimp, ham, duck, or even better, char siu (Chinese barbecued pork from local restaurant) in separate bowls.

Instructions

In a large bowl, mix noodle seasonings and set aside.
Cook noodles according to package directions. Drain in colander, rinse under cool water and toss with the seasonings in the bowl.

Bring the broth to a boil. Add the vegetables and cook for several minutes. Ladle into bowls. Add desired amount of noodles and toppings to individual servings.

Note: If you have leftovers, store noodles separately from broth, or they will absorb much of the liquid.

* Sadly, Trader Joe's no longer sells this broth, so just add some ginger and soy to your broth to suit your tastebuds.

Raspberry Truffle Brownies

2009-11-05T19:32:00.011-05:00

I think these are my favorite brownies. They are quite moist and fudgy, with a chewy crust, and are rich with chocolate, raspberry jam and black raspberry liqueur. I made them most recently for my friend Brenda's birthday, and took the extras to work on election night.

The hardest thing about these brownies is baking them just the right amount of time. But the result is worth checking their doneness every few minutes. And worth every calorie.
The recipe is from www.epicurious.com. My changes are in parentheses.

Raspberry Truffle Brownies

Nonstick vegetable oil spray
12 tablespoons (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped*
3 large eggs
2 cups sugar*
1/3 cup (seedless) raspberry jam (sugar-free spread is fine)
3 tablespoons black raspberry or raspberry liqueur
1 cup all purpose flour
1/4 teaspoon salt
1 cup (miniature) semisweet chocolate chips
Powdered sugar (optional)

Preheat oven to 350 degrees. Spray 9-inch-diameter springform pan (or 9-inch-square cake pan) with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in the sugar, jam, liqueur and eggs. (The original recipe puts eggs first on the list, but I whisk them in last so that the mixture is cool enough that they don't curdle). Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.

Bake brownie until tester (inserted 1 inch from center) comes out with moist crumbs attached, 35-45 minutes. (I start checking at 30. If it jiggles when you move pan, check again in 5 minutes.) Cool in pan on rack. Run small knife around edges of pan. Remove pan sides if in springform pan. If desired, dust with powdered sugar. Cut into wedges or squares and serve. Store at room temperature in airtight container or wrapped in plastic or foil.

*Note: You can sub part of the unsweetened chocolate with bittersweet chocolate (up to half) and reduce the sugar by 1/3 to 1/2 cup.

Tortellini Salad With Sun-Dried Tomatoes

2009-10-17T18:33:00.010-04:00

This is a recipe I make a lot. It's very flexible; sometimes I use rehydrated sun-dried tomatoes, sometimes oil-packed. Sometimes I throw in cooked chicken. I don't measure anything but the dressing ingredients. People always like it, and it's pretty easy. That's a winner in my book.
Most recently I made it to take to a double baby shower; it was for two co-workers who are due a day apart.

Tortellini Salad with Sun-Dried Tomatoes, Artichokes and Goat Cheese

8 sun-dried tomatoes (or 1/2 small jar oil-packed)
13 oz. or so dried (1 package Barilla family-sized) cheese or spinach-cheese dried tortellini
4 to 6 oz. cooked chicken, shredded (optional)
1 small jar artichoke hearts (marinated or not), drained and chopped
1 large handful fresh spinach, chopped or cut into chiffonade
4 oz. crumbled goat cheese
1/4 cup shredded Parmesan (from dairy case, not green can)
3 thin slices red onion, minced (optional)

Dressing:
3 cloves garlic, chopped
1 1/2 tsp. dried oregano
1 1/2 heaping tbsp. tomato paste
9 tbsp. balsamic vinegar
1 1/2 heaping tbsp. sugar
Salt and pepper to taste
3/4 cup olive oil

Cook pasta according to package directions, drain and let cool (otherwise, if you add dressing while tortellini is warm, the dressing will be soaked up and salad won't be moist enough). If not using oil-packed sun-dried tomatoes, rehydrate by placing in ramekin, cover in water and nuke for 1 minute. Let cool enough to handle and chop or julienne. In serving bowl, combine cooled pasta, vegetables, cheeses and onion (if using).

To make vinaigrette, put dressing ingredients except for oil in blender or food processor. Puree. Add the oil in a thin stream with blender/processor running until emulsified and smooth. (You can also mince garlic and whisk it all, but this is faster and the dressing emulsifies better).

Combine enough dressing with salad ingredients to moisten, tossing to coat well. Chill. Let come to room temperature to serve. Use leftover dressing to remoisten as needed.

Dark Chocolate Bark

2009-10-02T19:24:00.012-04:00

This candy recipe has some flexibility, but I've made it the same way both times -- with dried cherries, candied orange peel (stock up now, it's not available in many stores year-round) and walnuts because I was so happy with the combination. I also don't really measure; I just sprinkle on a generous amount of dried fruit, nuts and ginger. I use kosher salt; maybe someday I'll splurge on some fleur de sel.

This is a Bon Appetit recipe I found on www.epicurious.com. I follow the advice of reviewers (100% of whom said they would make it again) and add more crystallized ginger and salt. My adjustments are included.

I think a tin of this would make a great holiday gift.

Winter Dried Fruit and Nut Chocolate Bark
For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.

2 cups bittersweet (60% cocoa) chocolate chips OR 1 large (17 oz. or so) bar Trader Joe's 72% dark chocolate, broken or chopped into pieces
2/3 to 1 cup mixed toasted nuts (such as walnuts, pistachios, pecans, almonds)
2/3 to 1 cup mixed dried fruit (raisins, cranberries, cherries, quartered figs, quartered apricots, etc.)(I add the candied orange peel)
6 quarter-size rounds crystallized ginger, thinly sliced and chopped
1/4 tsp. or more fleur de sel or coarse kosher salt

Line baking sheet with foil. Melt chocolate chips in medium bowl (or top of double boiler) over saucepan of simmering (not boiling) water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. (I found it helpful to press chunks lightly into chocolate). Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut or break chocolate into irregular pieces. Serve bark slightly chilled. Store in airtight container in fridge.

Extra-Crusty Baked Rigatoni with Beef Ragu

2009-10-01T23:20:00.006-04:00

This is my version of the Williams-Sonoma recipe found on their Web site. I added the wine and tomato paste, a little water, more meat for a heartier sauce and cut some fat. Sometimes I make this with ground turkey.

This is satisfying comfort food that has proven popular at my house. It's also a good dish to take to those busy with newborns or friends who just need a break. You can assemble it in a foil lasagna pan, cover with foil and write the directions (Bake at 350, uncovered, for about 45 minutes) right on the foil.

EXTRA-CRUSTY BAKED RIGATONI WITH BEEF RAGU

1 lb. rigatoni

2 Tbs. olive oil, plus more as needed

1 yellow onion, chopped

2 large garlic cloves, chopped

2 lbs. ground beef round or ground turkey

1/2 cup chopped fresh flat-leaf parsley

1 Tbs. dried oregano

1 tsp. salt

1/8 tsp. white pepper

1 large can (28 oz.) peeled and chopped tomatoes plus 1/2 cup water

1 6-oz. can tomato paste

1/2 cup favorite wine

3 tbsp. sugar

1 cup heavy cream of low-fat or fat-free "half and half"

Salt and freshly ground pepper, to taste

1 lb. low-fat mozzarella cheese, shredded

1 cup grated Parmesan or aged Asiago cheese

Directions:

Preheat an oven to 350ºF.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef (or turkey) and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano, wine, sugar, tomatoes and tomato paste. Use the 1/2 cup water to rinse out the tomato cans and add it to the pot. Stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. Stir in the cream, raise the heat and return to a boil (don't boil if you use fat-free "half and half." Just heat) Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well.

Oil or spray the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve. Serves 6 to 8.

Greek Green Beans

2009-09-03T15:21:00.016-04:00

This may be my favorite way to eat green beans, and I usually prefer them just tender and still bright green (See the green bean recipe posted with Potato, Spinach and Feta Gratin).

This way takes an hour, but it's fairly hands off (especially if you substitute haricots verts, which don't need to be trimmed) and really satisfying. We had it with steelhead trout today, but it would also be good with meat loaf, lamb chops, baked chicken, pork tenderloin . . . anything. Joe eats green beans because, as he says, "they're good for me," but he doesn't enjoy them so much as tolerate them. These, he loved.

And they're healthful. You could easily omit the potatoes if you're starch-phobic.

The recipe is from Weight Watchers: Simply the Best. The recipe says it serves four, but those are large servings (which is fine with me; we love our veggies), so it could be stretched to six.

GREEK GREEN BEANS

1 lb. green beans, trimmed and halved (I used haricot verts)
One 14 1/2 oz. can diced tomatoes (I added three small homegrowns)
1 onion, coarsely chopped
1 small all-purpose potato, cubed (I used several small red potatoes, peeled and chopped)
1 tsp. dried oregano
2 tsp. extra virgin olive oil
1/4 tsp. salt (or to taste)
1/4 tsp. black pepper (or to taste)

In a large, nonstick saucepan, bring the beans, tomatoes, onions, potato, oregano, oil , salt and pepper to a boil. Reduce the heat and simmer, covered, stirring as needed, until the vegetables are tender and the flavors are well blended, about 1 hour.

Per serving: 118 calories, 3 G. total fat, 1 G saturated fat, 1 mg cholesterol, 158 mg sodium, 22 G Total carbohydrates, 4 G dietary fiber, 4 G protein, 88 mg calcium.

This is exactly the kind of thing I love to see in my fridge: tasty leftovers . . . Though there aren't as many potatoes in it as it appears. Somehow they ended up on top. Mmmm, potatoes . . .

Aw, nuts

2009-08-30T22:54:00.019-04:00

I'm nuts about both of these recipes. I like to keep some kind of flavored nut on hand because they're great as snacks, party treats or salad toppers. Recently I gave some as hostess gifts, and they were happily received. They seem especially appreciated by those who try to avoid desserts or who watch their carbohydrate intake. Also see the earlier posting on Rosemary Almonds.

Sherry-Spiced Nuts

1 egg white
1/2 cup sugar
2 tbsp. dry sherry or water (I've always used sherry)
1 tsp. pumpkin pie spice*
1/2 tsp. ground allspice
1/8 tsp. ground red pepper (optional)
2 cups whole cashews (or almonds, macadamia nuts and/or hazelnuts)

Heat oven to 325 degrees. In a medium bowl, whisk egg white till just a little frothy and whisk in sugar, sherry (or water), pumpkin pie spice, allspice and red pepper if using. Stir in nuts till coated.
Line a 13-by-9-inch baking pan with foil and spray with nonstick cooking spray. Spread nuts on foil.

Bake for 25 minutes, stirring occasionally (Don't skip this or you'll end up with a too-dark mass of sticky nuts). Cool; break apart large clusters. Store, covered, in an airtight container at room temperature for up to two weeks. Makes 2 cups.

From Better Homes and Gardens Holiday Appetizers magazine, 2001

*If like me you don't keep pumpkin pie spice on hand, you can make your own. For two teaspoons (I always double the cashew recipe), combine 1 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. each nutmeg and cloves.

Vanilla Pecans (or Walnuts)
1 pound pecan halves
1/2 cup sugar
2 1/2 tbsp. corn oil
1 tbsp. vanilla extract
1 tsp. dried orange peel
1/4 tsp. salt
1/4 tsp. ground coriander
1/2 tsp. cinnamon 1/4 tsp. nutmeg
1/4 tsp. ground allspice
2 heaping tbsp. sugar

Preheat the oven to 325 degrees. Blanch the nuts for 1 minute in boiling water (not longer!). Drain well. While still hot, put in a bowl and toss with sugar and combined oil-vanilla. Let stand 10 minutes. Arrange nuts on rimmed baking tray. Bake for 30 to 35 minutes, turning every 10 minutes until nuts are light brown an crispy. Don't let them burn!

Meanwhile, combine vanilla, salt, coriander, cinnamon, nutmeg, allspice, dried orange peel and sugar. Toss with still-hot nuts in bowl. Allow to cool, stirring occasionally. Store in airtight container.

From The Frog Commissary Cookbook by Steven Poses, Anne Clark and Becky Roller

Blue Cheese Walnut Spread

2009-08-27T16:22:00.013-04:00

I like to have a cheese spread around when we entertain. They're generally easy to whip up but look like more work than they are. That makes guests feel special (the way guests should feel). I most recently served these at a church game night at our house (OK, it was a month ago, but "I'm a little behind," as late co-worker Bill Bierman used to quip.)

The first recipe, for a blue cheese spread (on right in photo), is from Better Homes and Gardens' 2006 holiday Appetizers publication. It's very tasty, even when you tone down the pungent blue cheese with neufchatel (my variation). I served it with crackers, but I know it would be great with the fruit the original recipe suggests. The second recipe, also very nice, is an herbed goat cheese spread that is very flexible as to what herbs you use. I just headed for my trusty indoor rosemary "bush," the basil on the patio and my perennials. Not sure where I got that recipe, since it's an old computer printout.

BLUE CHEESE WALNUT SPREAD

8 oz. blue cheese
8 oz. neufchatel/light cream cheese (optional, but nice to add for those not totally enamored of blue cheese)
1/2 cup (1 stick) unsalted butter (or light margarine)
1/2 cup toasted walnuts, finely chopped

Let cheese and butter stand at room temperature for 30 minutes. Cut or crumble cheese into small pieces, Slice butter into 1/2-inch pieces. Place cheeses and butter into food processor. Cover and process until almost smooth, scraping downside of bowl with a rubber spatula as needed. Stir in walnuts.
Transfer to small serving bowls. If desired, sprinkle with additional walnuts. Cover with plastic wrap or foil and refrigerate. Let stand at room temperature for one hour before serving. To soften, stir well. Serve with crackers, pretzel chips, apples, pears and/or flatbread.

Makes about 3 cups. Can be halved.

GOAT CHEESE WITH MILLES (really only 7) HERBES

10 1/2 oz. goat cheese, at room temperature
2 tsp. finely minced fresh marjoram (I used rosemary)
2 tsp. finely minced fresh tarragon (I used sage)
2 tsp. finely minced fresh Italian parsley
2 tsp. finely minced fresh thyme
2 tsp. finely minced fresh dill
2 tsp. finely minced fresh basil
1 tsp. finely minced fresh chives (didn't have any)
Pinch of cayenne pepper
Low-fat milk for thinning

In medium bowl, combine cheese, herbs and cayenne. Stir until well-blended (or use electric mixer). Add milk to thin to desired consistency. (It will thicken up a bit when chilled.)

Cover bowl with plastic wrap and refrigerate for 1 hour or more to blend flavors. Bring to room temperature before serving with crackers.

Summer Pasta Salad with Roasted Vegetables

2009-08-11T11:43:00.010-04:00

This recipe makes a veritable vat of pasta salad. As much as we liked it, I knew it was too much for the two of us to eat in a reasonable time, so I trucked some to my book club potluck, and they seemed to enjoy it, too.

The recipe is from The Roasted Vegetable by Andrea Chesman. I love this cookbook. Other great recipes I've tried from it: Bejeweled Squash Cubes (perfect for winter holidays), Cider-Glazed Acorn Squash, Zucchini Chips with Feta and Herbs, Fall Vegetable Tart. There hasn't been a dud yet.

Changes I made: I used all zucchini and ancient sweets (long, slightly sweeter red bell peppers) because we don't like green pepper and I had a giant zucchini from the garden of my friend Keri. I used Vidalia instead of running out to buy shallots. No tomatoes, because my garden is poky. Skipped the olives. Used fresh mozzarella "pearls" from Sam's Club. Added Parmesan. Obviously, there's some flexibility here.

SUMMER PASTA SALAD WITH ROASTED VEGETABLES

2 small zucchini, cut into matchsticks
2 small yellow squash, cut into matchsticks
1 medium-size green bell pepper, seeded and cut into matchsticks
1 medium-size red bell pepper, seeded and cut into matchsticks
1 large shallot, thinly sliced
1/4 cup "white" balsamic vinegar
1 tbsp. lemon juice (fresh is best, but not necessary)
1 tsp. sugar (I used a rounded tablespoon)
Salt and ground black pepper
6 tbsp. extra-virgin olive oil
1 lb. penne, twists, ziti or other similarly shaped pasta
1 bunch (10 to 12 oz.) fresh spinach, tough stems discarded, leaves chopped
1 cup halved cherry tomatoes
1/2 cup. brine-cured black olives such as Kalamata (optional)
1/4 cup finely chopped fresh basil leaves
8 oz. (or more) fresh mozzarella, cut into 1/2-inch dice
1/2 cup grated fresh Parmesan (my addition)

Preheat oven to 425 degrees F. Lightly oil/spray a large shallow roasting pan or half-sheet pan.

In a large bowl combine zucchini, summer squash, bell peppers and shallot. In small bowl whisk together the vinegar, lemon juice, sugar, salt and pepper. Whisk in 5 tbsp. of the oil until fully emulsified. (Or, dump the vinaigrette ingredients in a shaker and shake your groove thang.) Pour 3 tbsp. of the vinaigrette over the vegetables and toss well. Arrange in a single layer on the pan.

Roast for 20 to 30 minutes, until vegetables are tender and lightly browned, stirring occasionally for even cooking. Set aside.

Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain, rinse under cold running water to cool, drain again and transfer to a large bowl. Add remaining tablespoon of olive oil and toss to coat. (Note: I used to skip this step in pasta salads to save fat until I read that it helps keep the dressing from soaking in too much.)

Add the roasted vegetables, spinach, tomatoes, olives, basil and mozzarella. Toss well. Chill if not serving soon. (After you've stored it in the fridge, let it rest at room temperature for a bit to take the chill off.)

Just before serving, add the rest of the vinaigrette and toss again. Season with salt and pepper to taste. Serve at room temperature.

Cashew Scones with Maple Butter

2009-07-19T19:27:00.011-04:00

For some reason, this morning I decided to get up a little early and make some scones for the hubby (yeah, like I wasn't going to have one) before church.

I didn't allow tons of extra time, so I used butterscotch chips instead of the chopped white chocolate I normally use. And I didn't take the time to brush the tops with an egg wash or garnish them.

They were still yummy, just not their usual perfection.

This recipe is from Simply Scones by Leslie Weiner and Barbara Albright. (I love their little cookbooks. Together or separately they wrote Completely Cookies, Mostly Muffins, More Muffins and Totally Teabreads.)

Cashew Scones

1 1/2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup. (4 tbsp.) unsalted butter, cold
1 cup salted, roasted cashews, chopped
1/4 cup milk
1 large egg
1 tsp. vanilla
3 oz. white chocolate, coarsely chopped (or use 1/2 cup white, butterscotch or chocolate baking chips)
1 egg yolk mixed with 1/2 tsp. water for glaze
1/4 cup whole or chopped cashews for garnish (optional)

Preheat oven to 375. Lightly butter a baking sheet or cover with parchment paper.

In a medium bowl, stir together flour, brown sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until mixture resembles coarse crumbs. Work in cashews.

In a small bowl, stir together milk, egg and vanilla. Add to flour mixture and stir to combine. It will be thick. Stir in chocolate pieces or chips.

With lightly floured hands, divide the dough into eight equal-sized pieces. Shape into balls and pat into circles on baking sheet a few inches apart (I didn't pat mine into circles this time). Brush tops with egg wash and top with cashew garnish, if using. Press nuts lightly into dough.

Bake for 15 to 22 minutes (check at 12) or until a cake tester/toothpick inserted into center of one scone comes out clean.

Remove baking sheet to wire rack and cool for five minutes. Serve warm with or without Maple Butter or remove to wire rack to cool. Store in airtight container.

Maple Butter

1/4 cup unsalted butter, softened
1 tbsp. maple syrup
1 to 2 drops maple extract (optional)

In a small bowl, stir together butter, syrup and extract until combined.
Serve immediately or refrigerate till serving time (let stand at room temperature 15 minutes to soften).

Sweet and Sour Chicken (not fried, not dyed)

2009-07-17T22:47:00.013-04:00

Doesn't look like your typical restaurant sweet and sour chicken, does it?

No red dye; no out-of-place, overly sweet maraschinos; no breading; no deep frying. There's just flavor, and it's fairly healthful, too.

If we ate green pepper at our house, it would be a little prettier. I substituted yellow pepper, and a glance at the picture tells me red might have looked better.

The recipe is from Low-Fat Chicken Breasts by Diane Rozas, who also wrote Chicken Breasts and More Chicken Breasts, all of them affordable and stuffed with recipes.

I modified this recipe just a little, and have added those adjustments. It speeds up the cooking a good deal if you do the chopping and sauce-mixing ahead of time.

Sweet and Sour Chicken Stir-Fry

1 tbsp. light (as opposed to dark) sesame oil
1 lb. skinless, boneless chicken breasts (4 pieces), cut into bite-size strips
1 large or 2 medium garlic cloves, minced
4 heaping tbsp. brown sugar (dark or light)
1 1/2 cups diced fresh pineapple, juice reserved
3 tbsp. reserved juice
3 tbsp. white wine vinegar or champagne vinegar
4 tbsp. sherry
1 1/2 tsp. minced fresh ginger*
1 chopped bell pepper, your choice color
1/2 cup celery (I didn't have any, so I increased carrots)
1/2 cup carrots, thinly sliced on the diagonal
1/4 cup chopped green onion, white and green parts
1 tbsp. reduced-sodium soy sauce
2 tsp. cornstarch dissolved in 2 tbsp. soy sauce

In a wok, heat the oil. Add the chicken and stir-fry until browned, 4 to 5 minutes. Remove from wok and set aside.

In a small bowl, combine sugar, pineapple juice, vinegar, sherry and ginger and stir to dissolve sugar. Set aside.

Add chopped pepper, celery, carrots and green onion to the work and stir-fry for a minute. Add the soy sauce and stir-fry just a little longer, till beginning to get tender.

Stir in chicken, pineapple, sauce and cornstarch mixture. Bring to a boil. Stir constantly for two minutes or till sauce thickens and everything is done.

Serve immediately on rice.

*Fresh Ginger: I don't remember where I learned to do this, but I like to buy a chunk of fresh ginger, peel it, thinly slice and toss it in a jar with a lid. Pour in enough sherry to cover and close the lid. This keeps a long time in the fridge and I always have ginger on hand. Just dip out what you need. The sherry takes on the ginger flavor and is a good addition to other recipes, like Sesame Chicken, which I will post someday.

Importance of Reading Comprehension

2009-07-13T17:06:00.008-04:00

Did you ever wonder what would happen if you left an instant-read thermometer stuck in your roast (or whatever) in the oven? The kind that has clear package instructions that read, "Do not leave in oven; not intended for prolonged use at that kind of heat, you idiot?"

Here is what happens:

Potato, Spinach and Feta Gratin (and green bean side)

2009-07-11T23:04:00.017-04:00

Holy cow. I can't believe I haven't posted in more than five months. What the heck have I been doing?

I hope my energy for such things has returned, as I am trying to wrest back control of my life from the forces of, well, not evil exactly. But I digress.

Here are a tasty vegetable casserole and a nutty green bean dish that I made this week. You could also use Yukon Gold potatoes. I sometimes substitute thyme for the parsley in the beans, which would be even better piled on a plate next to a roasted or grilled meat or fish. But Joe was content with the high vegetable count. I again rejoice that I married a man who will try anything I feel like cooking.

POTATO, SPINACH AND FETA GRATIN
www.epicurious.com, but made my way

2 lbs. baking potatoes, about 3 large (or 6 medium red-skinned potatoes)
2 10-oz. boxes chopped, frozen spinach, thawed and squeezed dry
6 to 8 oz. feta cheese
1 1/2 cups half-and-half (low-fat is fine)
3 large eggs (or equivalent amount egg substitute)
1 1/2 tsp. salt
1/4 tsp. white pepper

Preheat oven to 350. Spray a 2-quart baking dish, line it with wax paper, and spray the paper lightly.
Peel the potatoes (or not) and thinly slice them crosswise with a food processor fitted with a 2-mm slicing disk or with a mandolin (not the musical kind).
In a kettle of salted boiling water, cook the potatoes for 7 minutes or until just tender and drain in a colander.

Place spinach and feta in food processor. In a bowl whisk together half-and-half, eggs, salt and pepper. Add half the custard to the spinach mixture, and pulse the motor of the processor until the mixture is coarse.

Spread potatoes evenly in baking dish to make a thick layer. Pour the remaining custard over the potatoes, tilting dish slightly and pushing down on the potatoes to distribute the custard. Top with the spinach mixture, smoothing the top. Bake in the middle of the oven for 45 to 50 minutes or until it is set in the middle (no runny custard).

Let cool on a rack for 2o to 30 minutes (Don't worry, it will still be hot). Run a knife around the side of the dish, invert the gratin onto a flameproof plate, and peel off the wax paper. Broil the gratin under a preheated broiler about 4 inches from the heat for about 5 minutes, or until top is golden brown, and cut into servings.

Serves 6 to 8.

For a treat, top leftover servings with additional cheese such as Havarti or white cheddar before nuking.

Green Beans with Pecans, Lemon and Parsley

also adapted from www.epicurious.com

2 lbs. green beans, trimmed, halved crosswise, or whole haricots verts*
5 tbsp. butter
3/4 to 1 cup chopped pecans
4 tsp. minced lemon peel (yellow part only)
1/3 cup finely chopped fresh parsley (or 1 tbsp. fresh thyme leaves)

Cook beans in large pot of boiling salted water until just tender, 5 to 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep skillet or wok over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel and parsley; cook 1 minute. Season with salt and pepper. Transfer to bowl.

Serves 6 to 8.

* Skinny green beans with French accent

Toasted Rosemary Almonds

2009-02-22T18:05:00.007-05:00

These are a great snack for any adult get-together. They're pretty fast and easy, too. I like to have nuts around because I have to eat five or six times a day. I haven't tried this recipe with pecans, but I'm sure it would just as good, if not better.

The recipe is adjusted from a Better Homes and Gardens special interest publication, Holiday Appetizers 2001.

Toasted Almonds with Rosemary

8 ounces (2 cups or so) unblanched almonds or pecan halves
1 1/2 to 2 tbsp. butter (no substitutes)
1 tbsp. finely chopped fresh rosemary
1 packed tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground red pepper (I use a New Mexico brand of very mild ground chilies) or to taste

Heat oven to 350 degrees. Spread nuts in a single layer on a cookie sheet. Bake about 10 minutes or till lightly toasted and fragrant.

Meanwhile, melt butter in a medium saucepan over medium heat till sizzling. Remove from heat and stir in rosemary, sugar, salt and red pepper. Add nuts and toss to coat. Cool slightly before serving. Store in airtight container. Refrigerate up to a month.

Marinated Flat Iron Steak

2009-02-19T19:46:00.011-05:00

What a lousy picture. But what a great recipe for a steak marinade. This probably isn't the steak for you if you like beef well done, because with this cut you want to go for medium rare or close to it. I like it pink, but Joe gets the ends that are cooked a bit more.

This is my adjusted version of a recipe from allrecipes.com. I increased the amount of herbs (I don't have chives on hand in the winter, while I do have my trusty giant rosemary plant, which lives in our reading room). A half teaspoon just wouldn't cut it for me. The amount of dry mustard might sound hefty, but it is not at all overwhelming. All the ingredients really meld well together and make for a juicy steak.

Do cut the steak across the grain for really tender eating.
Great with asparagus and your favorite potatoes.

2 lbs. flat iron steak

2 1/2 tbsp. olive oil

2 cloves garlic, minced

1 tbsp. chopped fresh parsley

2 tsp. chopped fresh rosemary

1/2 teaspoon chopped fresh chives (optional)

1/4 cup Cabernet Sauvignon or other red wine
1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 cup dry mustard powder

	Place the rinsed steak in a large resealable bag. In a small bowl, stir together the olive oil, wine, garlic, parsley, rosemary, chives, Cabernet, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.
	Heat a nonstick skillet over medium-high heat. Discard the marinade. Fry the steak in the hot skillet for 3 to 4 minutes on each side, or to your desired degree of doneness. Obviously thicker steaks will take a bit longer. These steaks taste best at medium rare. Allow them to rest for about 5 minutes before slicing thinly across the grain and serving.

Roasted Ratatouille Tart

2009-01-22T17:03:00.008-05:00

I got this recipe from an Ellie Krieger (Food Network star) cookbook called The Food You Crave. I added the garlic and yellow pepper and upped the cheese. The crust recipe is the original. I had a 10 1/2-inch tart pan, so I increased the crust by half. Next time I'll add fresh herbs, perhaps thyme, for even better flavor. I also used slightly more vegetables then she called for. A time-saving tip would be to roast the vegetables ahead of time.

Cornmeal-Crusted Roasted Ratatouille Tart

For the crust:
2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour or whole-wheat flour
1/4 tsp. salt
2 tbsp. unsalted butter
2 tbsp. canola oil
3 tbsp. water

For the filling:
2 tbsp. plus 1 tsp. olive oil
2 shallots, thinly sliced (about 1/3 cup)
2 cloves garlic, minced
Cooking spray
1 small eggplant (about 1/2 pound), cut into 1/8-inch-thick rounds
1 small zucchini (about 1/2 pound), cut into 1/8-inch-thick rounds
1 yellow pepper, seeded and thinly sliced
3 medium ripe tomatoes, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup. shredded part-skim mozzarella (I used 2 cups, which is an 8-oz. package)
1/4 cup. shredded fresh basil
1/4 cup freshly grated Parmesan (I doubled this)

Preheat oven to 350 degrees. To make crust, combine the cornmeal, flour and salt in a food processor and pulse to incorporate. Add the butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove from processor and press into the bottom and about 1/8 inch up sides of a 9-inch tart (or quiche) pan with a removable rim.

Press aluminum foil into the bottom and up the sides of the pan on top of the dough. Weight it with uncooked rice, uncooked beans or pie weights. (Don't try to use rice or beans used this way in meals. Keep them in a jar to use as weights again.) Place on a baking sheet and bake for 10 minutes. Remove foil and weights and bake for another 5 minutes (I think skipping the additional 5 minutes is fine). Remove from oven and let cool. Increase oven temperature to 400.

To prepare filling, heat 1 tsp. of the oil in a small nonstick pan over medium heat. Cook shallots, stirring, until softened, 5 to 6 minutes, adding garlic for the last minute.

Coat two baking sheets with cooking spray. Arrange eggplant, zucchini, pepper and tomato slices on the sheets in single layer (it took me three sheets) and brush with remaining 2 tbsp. oil. Sprinkle with salt and pepper and roast vegetables until soft but not browned, about 15 minutes.

Lower the oven temperature back to 350. Lay eggplant slices on bottom of tart, overlapping to fit. Sprinkle one-third of the mozzarella and some of the basil over it. Layer zucchini and sprinkle with shallots, one-third cheese and more basil. Top with tomatoes, then the rest of the mozzarella and all of the Parmesan.

Bake until cheese is melted and vegetables have further wilted, about 30 minutes. Remove from oven, let cool for 5 minutes, remove rim and cut into servings (Krieger suggested eighths, but those are pretty small servings). Serve warm.

It's pretty, tasty, and good for you if you don't go crazy with the cheese.

Making Chai. . . . . sweet

2009-01-07T17:28:00.010-05:00

Mmmmmm, chai.

I researched chai online and tried a few versions before I felt as though I hit the jackpot. Some recipes called for more spices -- nutmeg, coriander and ginger. I also read that the spices are fat soluble, the author insisting that cream is necessary to bring out all the flavors.

Whatev.

This is my version of a Madhur Jaffrey recipe I found online. I think the flavor is fab without the fat, though it's certainly nice and rich with it. It takes a little time, but it's a lot worth it. It keeps for a few days in the fridge, so you can have it on hand to reheat in a snap. And I discovered it's quite good cold, too!

CHAI

3 cups water
1 stick cinnamon
8 cardamom pods*
8 whole cloves
1 1/3 cups milk (skim is fine) or half and half (fat-free or low-fat fine), or a combination
3 tbsp. white sugar
3 tbsp. brown sugar
6 teabags vanilla-flavored tea (I use decaf because I'm caffeine-impaired)**

Add cinnamon, cardamom and cloves to water in pan. Bring to boil, cover and turn heat to low. Simmer 10 minutes.
Add the milk and sugars and bring to a simmer again. Throw in teabags, cover and turn off heat. After 5 minutes, remove teabags and strain tea into cups or a pitcher.

*The best place I've seen to buy cardamom pods (read: best price) is World Market.
**You can use plain teabags and add a little vanilla if desired.

Lemon Blueberry Muffins

2009-01-02T18:58:00.009-05:00

I love muffins, and I love to make them. My go-to muffin cookbook is Mostly Muffins by Barbara Albright and Leslie Weiner. I’ve “gone to” it so often it’s now filled with stains and held together by a rubber band.

I also have a pristine copy, but I haven’t gotten around to transferring all my notes to the new one, so there it sits.

This is the muffin recipe that taught me to sprinkle the tops with sugar just before baking. It makes for an attractive, crunchy top.

In these moist muffins, stuffed with blueberries and flavored with lemon yogurt and zest, the blueberries seem to burst during the baking process and create a sort of marbled effect throughout the muffin that’s visible when you tear it open. Sometimes I add ½ tsp. nutmeg to the batter. I always use the zest from a whole lemon.

Lemon Blueberry Muffins

2 cups all-purpose flour

2/3 cup plus 2 tbsp. sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

8 oz. (about 1 cup) lemon yogurt*

¼ cup lightly salted butter or margarine, melted and cooled

1 egg, slightly beaten

1 to 2 tsp. grated lemon peel (I use the zest from one lemon, about 1 tbsp.)

1 tsp. vanilla

2 cups fresh or thawed, drained frozen blueberries

Preheat oven to 400 degrees F. Grease 12 muffin cups.

In a large bowl stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries.

Spoon batter into prepared muffin cups and sprinkle with the remaining 2 tbsp. sugar. Bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean.

Cool muffin tin(s) on wire rack 5 minutes before removing muffins from cups to racks. Serve warm or cool completely and store in an airtight container at room temperature.

These freeze well.

Makes 12 muffins.

* NOTE: The size of yogurt containers has changed in recent years. Most brands now offer 6 ounces rather than 8 ounces. I've found it works fine to use the smaller "cup" and add a little liquid. Lemon juice is perfect here.

White Bean, Butternut Squash and Chard Stew

2009-01-02T00:56:00.016-05:00

December was a crazy busy month, plus I was sick and very nearly useless for a week. My sister and I decided to save some money by making each other (and our respective brothers-in-law) gifts. We loved it, but it was time-consuming. So please forgive my absence.

Every now and then we get a big envelope in the mail stuffed with clippings and such from my mother-in-law. She sends me recipes from newspapers and magazines, and I need to tell her again how much I appreciate that. The many I keep go into my 8 or 10 three-ring binders full of recipes copied from library cookbooks, printed from the Internet and torn from newspapers, magazines and catalogs.

This recipe is from a clipping sent by my mother-in-law, so it’s probably from the Louisville (Kentucky) Courier Journal. This is my slightly revised version: I wanted it to be a bit soupier, so I nearly doubled the broth, and used chicken rather than vegetable because I prefer the flavor. I’ve never made it with the expensive truffle oil and don’t miss it.

City Cafe White Bean, Butternut Squash and Swiss Chard Stew

1 medium butternut squash

1 tbsp. dried thyme

3 tbsp. olive oil

Salt and pepper

2 medium shallots, peeled and minced

4 to 6 cloves garlic, peeled and minced

2 15-oz. cans Great Northern Beans, drained and rinsed

3 cups chicken broth

Parmesan cheese

White truffle oil (seriously optional)

Heat oven to 375 degrees F. Peel the squash, cut in half and scoop out seeds. Cut the squash into 1-inch cubes. Put in a large bowl, sprinkle with thyme and 2 tbsp. of the olive oil, ½ tsp. salt and ¼ tsp. pepper. Toss to coat squash with oil and seasonings. Place squash in single layer on baking sheet and roast 45 minutes or until browned and tender, turning once. You can do this much ahead of time and refrigerate it till you are ready to make the stew.

Wash Swiss chard well. Pinch off stems from leaves. Chop stems and leaves separately. Heat remaining 1 tbsp. olive oil in a heavy pot. Add minced shallots and garlic and chopped chard stems. Sauté until tender, 5 to 8 minutes. Add drained beans, roasted squash and 2 cups broth. Bring to boil, reduce heat and simmer 15 to 20 minutes.

Add the chopped chard leaves and cook until wilted, about 5 minutes more. Add more broth if stew seems too thick.

Serve in bowls with shaved Parmesan cheese and topped with a drizzle of truffle oil, if desired.

Serves 4.

Chocolate Chip Gingerbread

2008-11-29T10:13:00.007-05:00

This is a favorite of family and friends. Joe likes it for breakfast. I like it anytime, with a glass of milk. It's easy, and I've never come across anyone who doesn't like it.

The original recipe is from www.epicurious.com, but my sister and I believe rounding up a bit on the spices and adding miniature chocolate chips makes it perfect. We start craving it when the first nip of autumn hits and don't tire of it till the spring thaw.

BUTTERMILK AND MOLASSES GINGERBREAD SQUARES

Nonstick spray
1 1/4 cups all-purpose flour
2 heaping tsp. ground cinnamon
1 heaping tsp. ground ginger
1/2 tsp. baking soda
1/8 heaping tsp. ground nutmeg
1/2 cup mild-flavored (light) molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter (or margarine, diet fine), melted
1/2 cup buttermilk
1 large egg (egg substitute is fine)
1 cup miniature semisweet chocolate chips

Preheat oven to 325°F. Spray an 8- or 9-inch square metal or glass baking pan with nonstick spray. Sift all-purpose flour, cinnamon, ginger, baking soda and nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Stir in chocolate chips. Pour batter into prepared baking pan.
Bake cake until tester inserted into center comes out clean, about 25 minutes. (Test sooner!) You can cool cake completely in pan on rack, but I confess to frequently digging out a corner while it's still warm. Yum. The original recipe calls for sifting powdered sugar over the cooled cake, if you want to go that route. I find it an unnecessary step, with or without the chocolate chips.

Note: If you double the recipe, which I nearly always do since someone I know usually needs a chunk of good cheer, the baking time increases. Start checking at 35 minutes.

The best macaroni and cheese

2008-11-29T09:45:00.009-05:00

What happened to fall? I've been too busy with other things to do any blogging. It looks like the key may be getting up before anyone else.

Everyone seems to love this macaroni and cheese. Jackie, a friend in Medina, gave me the recipe. It's not something you want to eat on a serious diet, though. Well, you'd WANT it, but. . . .

It's also fine without the crumb topping. I use penne instead of elbow macaroni if my sister is going to partake because of justified childhood macaroni issues she is unable to overcome. Joe and I like to have broccoli with it so we can feel a little virtuous.

Mostly Sweetie Pie’s Macaroni and Cheese

1 lb. elbow macaroni or small penne
1 cup milk (skim to whole, doesn’t matter)
2 12-oz. cans evaporated milk (skim, 2% or whole)
3 eggs
Salt, to taste (I skip it; lots of salt in the cheeses)
1 tsp. pepper (more if you use white pepper)
1 heaping tbsp. sugar
1 lb. shredded Colby-Jack cheese
½ lb. sharp Cheddar, shredded
½ lb. mild Cheddar, shredded and divided in half
1 lb. Velveeta (small box), cut into small chunks
2 sticks butter, cut into small pieces (I use one stick butter, one light margarine)

Topping:
4 tbsp. butter
2 heaping cups Panko bread crumbs
¼ cup shredded Parmesan

Preheat oven to 350 degrees. Spray a 13-by-9-inch pan. (Unless it’s pretty deep, also spray a smaller pan, 1 ½- to 2-quart. This makes a lot, but it freezes well).
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain (do not rinse) and set aside.
Meanwhile, for topping: In a saucepan or medium skillet, melt butter and add bread crumbs, stirring to toast a bit. Remove from heat and toss with Parmesan.
In a large bowl, whisk together milk, evaporated milk, eggs and seasonings. Stir in the cheeses except 1 cup of the mild Cheddar. Stir in butter chunks and slightly cooled pasta. Pour into prepared pans. Sprinkle with the remaining 1 cup Cheddar. Sprinkle the topping evenly over pasta. Bake 30 to 45 minutes until bubbly and top is lightly browned.
If you want the top to be browner, slide dish under broiler briefly.

FYI: The recipe is from the Sweetie Pie’s restaurants in St. Louis. The owner, Robbie Montgomery, was a backup singer for Ike and Tina Turner. She doesn’t use a topping and I made a few other minor changes, which is why it’s “Mostly” Sweetie Pie’s.

Toffee Pecan Rookie Cookies

2008-09-27T16:16:00.014-04:00

I first made these cookies for a cookout with friends, then for co-workers at my new job.

When I worked at the Akron Beacon Journal, a colleague told a new hire -- tongue-in-cheek -- that she had to bring cookies during her first two weeks on the job. She did, and the tradition of Rookie Cookies was born. Thereafter, all newbies were told to expect this duty. I don't remember any of them even questioning it. Later we came up with Deserter's Dessert (this came back to haunt me when I took a voluntary layoff nearly two years ago) and Boomerang Brownies for those who came back to the paper. I just realized we should have demanded something from those returning from maternity or paternity leave. A missed opportunity!

This recipe is from the wonderful cookbook The Good Cookie by Tish Boyle. They are as addictive as the author warns. As a matter of fact, hold on a second. . . . OK, I feel much better. Darn, crumbs on my keyboard.

Anything in parentheses is my comment or change.

Toffee Pecan Cookies

2 1/4 cups flour*

1 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

3/4 cup or 1 1/2 sticks unsalted butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

3 large eggs

2 tsp. vanilla

2 cups English toffee bits, such as Skor or Heath (I used Heath bits with chocolate)

1 3/4 cup pecans, toasted and chopped

Position a rack in center of oven and preheat oven to 350 degrees F. Line two baking sheets with foil (or parchment paper) and spray with nonstick cooking spray.

Sift together flour, baking powder, baking soda and salt in a medium bowl. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat butter and sugars at medium-high speed until light, about 2 minutes. Beat in eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla. The dough will look a bit curdled, which is fine. At low speed, add the flour mixture a little at a time, mixing just till blended. Using a wooden spoon, stir in the toffee bits and pecans (I just dumped them in and turned the mixer on for a few whirls. Wood doesn't go in the dishwasher, after all).

Drop the dough by rounded tablespoons (a cookie dough scoop works fine, too) onto prepared baking sheets, spacing the cookies 2 inches apart. Bake, one sheet at a time, until cookies are starting to turn golden brown around the edges, 14 to 16 minutes (Important: In my oven, it took about 10 minutes, so check them early!). Do not overbake. Let cookies cool on baking sheets for 2 minutes, then carefully transfer them to a wire rack to cool completely.

(* NOTE: The first time I made these, the cookies were sticking to the sprayed foil. After ruining a few that then had to be consumed immediately, I found I had to pry them off carefully and slowly with a metal spatula to keep them whole. I discovered one solution, if you don't have the time or patience to deal with the prying, is to add 1/2 cup flour to the batter at the start, and bake on sprayed parchment paper. The flavor is the same, but the cookies are a little puffier and the consistency is firmer and less lacy, therefore easier to remove. Either way, they are very tasty. I think I prefer the lacier version that's more work. Of course.)

Enjoy.

Quick open-faced bagel lunch

2008-09-19T16:46:00.005-04:00

I needed to make a fast lunch, so I grabbed bagels my sister rescued from our freezer (among many other items) during a three-day power outage earlier in the week and slapped some salami, cheddar and Gorgonzola on top and broiled them. Then I peeled back the topping and stuffed in some fresh spinach. Yum. They'd be even better with more meat and cheese, but we ate too much butter kuchen (a German yeast coffee cake topped with a sugary butter stuff that oozes over the side when you cut it. The package top warns, "Do not tip!") in Kentucky on our trip.

Buttery, crisp shortbread

2008-09-06T11:00:00.021-04:00

I made these shortbread cookies this week when it was our turn to host our church group. The recipes are from a great little book, Shortbread, 30 sweet+savory recipes, by Jann Johnson. Both flavors were great, but I have a weakness for chocolate shortbread that just sort of melts in your mouth. So does my friend Brenda, who was loving enough not to curse me for making them. To ensure that melt-in-your-mouth experience, use real butter. It makes a difference in shortbread.

Mexican Chocolate Shortbread

10 tbsp. (1 stick plus 2 tbsp.) unsalted butter, softened

1/2 cup packed light brown sugar

3 tbsp. unsweetened cocoa powder

1/4 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. almond extract

1/4 tsp. vanilla extract

1/4 cup finely chopped almonds (optional)

1 cup all-purpose flour

Preheat the oven to 300 degrees F. Lightly butter or spray an 8-inch round pan, preferably one with a removable bottom, or use an ungreased or parchment-lined baking sheet.

In a medium bowl, with an electric mixer on low speed or with a wooden spoon, beat the butter till light in color, about 1 minute. Mix in the brown sugar, cocoa, cinnamon, salt and extracts, and continue beating till mixture is smooth. Scrape down the sides of the bowl with a rubber spatula. Gradually mix in the flour and almonds, if using, until just combined.

Press the dough evenly into the pan or pat into an 8-inch circle on baking sheet and flute or score the edges. Prick the dough attractively with a fork.

Bake in the center of the oven for 45 minutes (start checking at 30!) or till just set and firm to a light touch. Place pan on a wire rack and let cool completely. Transfer shortbread from pan to a cutting board and cut into 12 wedges (or smaller squares) with a sharp, thin knife.

Note: If you omit the nuts, use 1/4 cup additional flour.

Java-Honey Shortbread

1 tbsp. instant coffee granules

1 tsp. hot water

1/2 cup (1 stick) butter, softened

1/3 cup packed light brown sugar

1/4 tsp. salt

Pinch cinnamon

1 cup all-purpose flour

1/4 cup honey

In a medium bowl, dissolved the instant coffee in the hot water. In a medium bowl, with an electric mixer on low speed or a wooden spoon, add the butter and beat until light in color, about 1 minute. Mix in the brown sugar, salt,and cinnamon and beat until smooth. Scrape down the sides of the bowl with a rubber spatula. Gradually mix in the flour until just combined.

Divide the dough in half and roll each portion into a 5-inc-long log. Cover with wax paper or plastic wrap and chill until firm, at least 2 hours or overnight.

Preheat oven to 300 degrees F. Slice the dough 1/4-inch thick and place cookies 1 inch apart on ungreased or parchment-lined baking sheet. Press with a cookie stamp or pierce with fork.

Bake in center of oven for 12 to 15 minutes (Start checking at 8 minutes), or till firm to a light touch. Let cookies cool.

In a small saucepan, heat honey to boiling and cook JUST until honey begins to darken (if it gets too dark it will be bitter). Immediately remove from heat. Be careful; honey will be very hot. Let it cool a bit and brush warm honey over each cookie. It will dry to a shiny, slightly tacky finish. High humidity will cause stickiness. Don't stack the cookies.

Makes about 40.

Note: Cookie dough also can be rolled out to 1/4-inch thick, cut with hexagonal cutters, and stamped.

Orange Cake

2008-08-31T19:29:00.022-04:00

By the time I got to my camera, the family had already had their way with this cake, which was a hit with our 9- and 13-year-old nephews as well as the adults over Labor Day weekend. I heated up some jarred hot fudge sauce because most of us are chocolate fiends, but everyone wanted the orange sauce too, either on the accompanying vanilla ice cream or over the whole mess.

The hardest thing about this recipe, which I found in its original form at http://www.allrecipes.com/, is finding the Duncan Hines Orange Supreme Cake mix I like to substitute for the yellow. Meijer carries it for under $2, or you can find it online by the case at https://buythecase.net/. The first time I made it, I used Jell-O orange pudding mix, which I can no longer find anywhere. You can use vanilla, but I like the extra zip from the lemon. If you can't find orange extract in your area, you can use the lemon the original recipe called for, or get a 4-oz. bottle of orange for about $6 at http://surlatable.com/. I nearly always use slightly diluted frozen orange juice concentrate when recipes call for orange juice, as this one did. Another way to kick it up a notch.

This moist cake is wonderful without the chocolate chips, too.

Orange Cake

1 (18.25-oz) pkg. orange (or lemon) cake mix
1 (3-oz.) pkg. instant lemon pudding mix
3/4 cup orange juice made with 1/2 cup frozen orange juice concentrate mixed with 1/4 cup water
1/2 cup vegetable oil
4 eggs
1 tsp. orange extract (or lemon)
1 12-oz. package semisweet mini chocolate chips (optional)
Topping:
1/3 cup frozen orange juice concentrate mixed with 1/3 cup water
1 1/3 cups white sugar
1/2 cup (1 stick) butter

Grease or spray a 10-inch Bundt pan. Preheat oven to 325 degrees Fahrenheit.
In a large bowl, stir together cake and pudding mixes. Make a well in the center and pour in 3/4 cup orange juice mixture, oil, eggs and orange extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in preheated oven for about 50 minutes, but start checking at 40 minutes to make sure you don't overbake cake.

Meanwhile, in a saucepan over medium heat, cook 2/3 cup orange juice, sugar and butter for two minutes.

When cake is done, place pan on rack, poke holes in cake with fork, cake tester or toothpick, and pour half of glaze over cake. Let cool in pan. Loosen cake around edges with knife, then turn out onto a plate and flip onto serving plate. Serve with a little sauce over top.

Quiche with a potato crust

2008-08-27T22:13:00.011-04:00

I originally found this recipe at http://www.bbonline.com/, one of my favorite sources for breakfast and brunch dishes. Now I see the same recipe all over, though not on the original site. Maybe the inn, Derby Hill in Loveland, Colo., is closed or no longer listed.
Bed and breakfasts usually offer very good fare. I’ve only eaten at one or two that did not, and that food was better than you’d get in a hotel’s standard complimentary breakfast. The hosts often are interesting, and only a few we’ve encountered have been … weird.
A woman at an inn in Silverton, Colo., ignored our arrival in favor of washing her SUV so she could make a point to her boyfriend, who apparently had neglected the chore. But her French toast was great and the room beautiful.
The suggestions for trimming fat are mine, though you go a long way just by skipping the usual pie crust. Someday I’ll try it without meat and with more veggies. We were quite happy with the potato crust; you can tell by the photo, which shows how large and unevenly we cut our pieces.

Crispy Potato Quiche
(6 servings)
1 24-oz. package frozen shredded hash browns, thawed
1/3 cup melted butter OR butter-flavored cooking spray
1 cup shredded hot pepper cheese or any cheese
1 cup shredded Swiss cheese or any cheese
1 cup diced cooked ham (turkey ham is fine) or cooked breakfast sausage
1/2 cup half and half (fat-free or low-fat OK)
2 eggs (egg substitute OK)
1/4 tsp. seasoned salt

Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10-inch pie plate, pressing to form crust. Brush crust with melted butter, making certain to brush top edges, or spray generously with cooking spray.
Bake at 425° for 25 minutes. Remove from oven. Sprinkle cheeses and ham evenly over bottom of crust. Beat half and half with eggs and seasoned salt. Pour over cheeses and ham.
Bake uncovered at 350 degrees for 30 to 40 minutes or until knife inserted in center comes out clean.

The bed and breakfast site also has some great French toast and coffeecake recipes.

Salmon Pasta Salad

2008-08-26T10:07:00.004-04:00

This recipe is from Seafood Pasta and Noodles, The New Classics by Rosina Tinari Wilson. In addition to wonderful recipes, it contains beautiful watercolor illustrations by Marlene McLoughlin.

Sometimes I make all the parts of the salad the day before, and combine them quickly the next morning. I try to jam it back in the fridge before I “taste” too much of it. Something about fusilli is very appealing, besides the fact that the word sounds a bit like “feel silly.”
Use a fat-free mayonnaise substitute, and it’s a healthful dish.

Salmon Pasta Salad

½ lb. fusilli, broken in pieces and cooked al dente
2 tbsp. extra-virgin olive oil
Salt to taste

1 lb. salmon fillet or steak, grilled, roasted or broiled and flaked (toss skin)
1 large red bell pepper, charred, skin peeled off (see note), chopped
1 large yellow bell pepper, charred, skin peeled off
6 green onions, thinly sliced (white plus 2 inches of green)
2 tbsp. extra-virgin olive oil (optional)
1 tbsp. lemon juice (optional)
Salt and freshly ground pepper

Rosemary aioli:
1 cup favorite mayonnaise or substitute
1 to 2 tsp. finely minced fresh rosemary
2 to 4 cloves garlic, minced

6 cups mixed greens (optional)

Toss cooked fusilli with olive oil and salt; chill well.
Combine chopped peppers, green onions, and cooked salmon (with the additional olive oil and lemon juice if using. We liked it without the extra oil). Chill.
For aioli, blend mayo with garlic and rosemary. Toss with fusilli, then with salmon mixture. Chill well and serve cold on a bed of mixed greens, if desired.
Serves 6.

Note: To char and remove skins from bell peppers, I like to halve them and scoop out seeds, place them skin side up on a pan and broil them till sizzling and mostly black. Pop them into a paper bag and let sit for 10 minutes or so. (Place on a plate or layers of paper towels so you don't get a puddle of pepper juice on your counter.) Peel off the skin when cool enough to handle and chop or slice.

Homey vegetable casserole

2008-08-22T10:44:00.003-04:00

Shame on me. I bought groceries without a menu plan, shopping the sales. I don’t usually do that because you have to go out shopping again after you figure out what to cook. This week I said “Fuggeddaboud id!” (Think Mickey Blue Eyes.)

So with my purchases in mind, I searched through cookbooks and the Internet for a recipe for a gratin with potatoes and eggplant. I was about to just make something up when I found this on Ashbury’s Aubergines Web site at http://www.aubergines.org/.

It was tempting to load this casserole up with more than the 2 or so cups of cheese called for, but a trip to my doctor this week (and the number on her scale) dissuaded me from adding more fat. I did add a bit more Parmesan and bread crumbs just by virtue of not measuring. I skipped the green pepper, which is banned from the house by my husband Joe, doubled the onion and used it in two layers, increased the garlic and added dried Italian herbs to the seasoning layers. I also peeled the eggplant, because I sometimes find the skin unappetizing. I added a little sugar to the tomato sauce, something an Italian taught me years ago.

Be sure to use nonstick foil or spray regular foil to avoid lifting off the top layer of cheese when the casserole is ready for the final baking time.

Next time, I may try lining the pan with the potato slices, because I think it would taste even better than the eggplant as it gets crusty during the baking time of as long as two hours. I’ll just put the eggplant slices on the next layer up. I may add spinach for more vitamins and color.

Leftovers microwave fine, but it really is best fresh out of the oven before the crispy edges soften. We had it with homemade cornbread and sliced fresh peaches.

Eggplant and Potato Casserole, adjusted
Makes 6 large servings

1 eggplant (about 3/4 lb.), peeled and sliced into 1/4-inch slices
Salt and pepper to taste
2 tbsp. extra virgin olive oil
6 to 8 cloves garlic, finely chopped
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tsp. dried Italian seasoning
8 oz. shredded mozzarella
4 medium potatoes, peeled, sliced into 1/4-inch rounds
1 red bell pepper, seeded, cut into 1/4 strips
2 small or medium yellow onions, sliced into 1/4-inch rings
1 large zucchini, sliced into 1/2-inch rounds
1 (28-oz.) can whole peeled Italian-style tomatoes with juice
2 tbsp. sugar
Cooking spray

Preheat oven to 400 degrees and lightly spray a large baking dish or 4-quart Dutch oven. Arrange eggplant slices on bottom and along sides of dish. Layer an onion over top. Sprinkle with salt and pepper, 1 1/2 teaspoons olive oil, a fourth of the garlic, 2 tablespoons bread crumbs, a tablespoon Parmesan, and a fourth of the mozzarella. Arrange potato slices, overlapping slightly, over eggplant. Again, sprinkle lightly with salt and pepper, 1 1/2 teaspoons olive oil, a fourth of the garlic, 2 tablespoons bread crumbs, a tablespoon Parmesan, and a fourth of the mozzarella. Arrange peppers and onions over potatoes and repeat the seasoning layer. Top with zucchini.

In a separate bowl, crush tomatoes by hand (a potato masher can be handy here) and stir in the remaining garlic, olive oil, sugar, and a little salt and pepper. Spoon mixture over vegetables, and sprinkle with remaining bread crumbs and cheeses. Cover dish tightly with foil and bake for about 90 minutes. Remove foil and continue baking for 30 minutes or until the vegetables are tender and the top a bit browned. Let sit for a few minutes to make it easier to cut and remove servings to plates.

Welcome to my chaos,er, kitchen

2008-08-16T21:40:00.005-04:00

I love cooking and baking almost as much as I enjoy eating. I’m all about kitchen experiments, or as Alton Brown says, playing with my food. I seldom follow a recipe exactly anymore. I’ll at least increase the garlic or cinnamon or substitute another herb for the cilantro that I don’t like so much. Sometimes the recipe is just a suggestion, kind of like speed limits or the Ten Commandments are for some people.

What I hope to do here -- God willing and pilot error not withstanding -- is share some recipes, cooking tips and various observations that may or may not have anything to do with what normally goes on in a kitchen. I'll test recipes from cookbooks and periodicals that catch my eye, and there will be at least one photo of each one (this is where pilot error may occur).

Everyone who cooks welcomes a new, tested recipe, and I welcome you to my blog.

For a while my posts will be intermittent, because we recently moved, still need to sell our house in Akron, and my sister and I are busy sorting through mountains of stuff in my parents' old condo. Then we get to put THAT on the market.

My blog name was born when I stumbled upon the above rhyme online about King Henry supposedly dumping his wife because of her use of herbs. To this I say, "You go, girl." Didn't the man eat everything in sight? How picky could he be?

Being a journalist by trade, I tried to prove that the very clever Ogden Nash wrote the rhyme (only one of the many references mentioned him), but I never could. And believe me, I looked through as many library books as I could find after my Internet search proved fruitless. I gave up because I'm not anal retentive, after all. I'm not. Or maybe it's that I'm not obsessive compulsive. Are those hyphenated? Wait, let me go look it up....