Girl Plus Kitchen

squash!

2008-09-10T14:45:00.005-05:00

One of my favorite things about fall is squash. I love squash in any form: zucchini, yellow, butternut, buttercup, acorn, spaghetti. I have never met a squash I didn't truly love. This year one of my goals is to actually branch out and try some new squash recipes (gasp!). I am sure I will still make roasted root vegetables about twice a week and roast a buttercup squash once a week, but I will also venture out and try some new things with squash with the hopes that I will discover some new favorites.

Today I tried something new, and found that I created something so delicious it was worthy of my posting it here...even while I am still eating it! I adapted it from a recipe I found on allrecipes.com, and am happy to share it.

Moms of small children beware (Steph!), this recipe takes a little attention so it might be better on a night when the kids are not at home, or at least not prepared during the dreaded 5:00 witching hour when the kids are so desperately cranky and hungry and restless.

Butternut Squash Risotto

2 cups butternut squash - diced, steamed, and mashed
1 Tablespoon butter
1 Tablespoon olive oil
1/2 onion, minced
1 clove garlic, minced
1 cup short grain sweet brown rice
1/3 cup white wine (I didn't use this, as I hate wine and never have it in the house. I do, however, think that using wine enhances this dish. I simply used vegetable stock)
5 cups hot vegetable or chicken stock (start simmering this on low at the point when you are adding the rice to the risotto pot)
1 sprig's worth of thyme leaves, minced (sage would also be delicious, I just didn't have it)
1 pinch nutmeg
1/4 cup grated Parmesan cheese
salt and pepper to taste

Melt butter in a medium or large saucepan over medium heat, add olive oil. Add onion and garlic and saute until starting to soften, 2 - 3 minutes. Stir in the rice and continue cooking until rice is glossy and onion is starting to brown, about 5 minutes.

Add the white wine (or in my case, 1/3 cup vegetable stock) and cook until evaporated. Add mashed butternut squash, minced thyme, pinch of nutmeg and 1/3 cup chicken stock or vegetable stock. Cook and stir until rice has absorbed the stock 5 - 7 minutes. Add another 1/3 cup stock, again stirring until it has evaporated. Repeat this process until the rice is fully cooked and creamy.

Finish by stirring in Parmesan cheese. Salt and pepper to taste (liberally, this dish is best with plenty of both). Serve garnished with a little more Parmesan cheese and a fresh thyme sprig or sage leaf.

This was a great lunch, or would be excellent as a side dish to a roast chicken, or better yet, pork chops or loin. I hope you enjoy this fall treat as much as I did!

finally.

2008-08-01T19:30:00.006-05:00

A few weeks after my glorious vacation I am going to fulfill my promise and write about some great things I have been cooking and baking lately.

I make some things that are very light and healthy, and some things that are very rich and indulgent. This past week, however, I made something that falls into what I believe to be the ultimate category: light and healthy that tastes rich and indulgent. I think most people would be surprised by the ingredients list after tasting this dish, having assumed a dish so delectable and satisfying would have to be unhealthy. I urge you to try this lasagna and see if you don't agree with me.

Angie's Take on Dean and Deluca's Lasagna

1/3 cup olive oil
3 large yellow onions, diced (about 3 cups)
2 28-ounce cans crushed tomatoes
1 28-ounce can diced tomatoes
1 8-ounce can tomato paste
1 tablespoon Kosher salt
1 teaspoon pepper
2 cups fat free ricotta cheese
1 egg
2 tablespoons plus 1/2 cup finely grated Pecorino Romano cheese
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley
1/8 teaspoon grated nutmeg
18 sheets whole wheat lasagna, either no-cook variety or par-boiled
1 pound reduced fat or fat free mozzarella cheese
1 package frozen spinach

Heat olive oil over medium heat in a large saucepan. Add onions, stir and cover. Cook for about 20 minutes, stirring occasionally, until onions are translucent. Add tomatoes. Add 2 teaspoons of the coarse salt and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until sauce is reduced to about 4 1/2 cups. While sauce is cooking, prepare spinach according to package directions and drain all liquid from cooked spinach.

In a small bowl, mix ricotta, egg, 2 tablespoons of the Pecorino Romano, basil, parsley, remaining salt and pepper, and nutmeg. Stir well to combine.

Spray the bottom and sides of an 11 x 9 inch baking pan with cooking spray. Take 3/4 cup of tomato sauce and spread on bottom of pan.

Place 3 lasagna noodles on bottom of pan, overlapping them slightly. Spread a heaping 1/3 cup of ricotta mixture evenly over noodles. Spread 3/4 cup of tomato sauce on top of this. Sprinkle with half of cooked spinach and 1/3 cup of mozzarella. Repeat this 4 times, only using the remaining spinach the last time. Then place last 3 noodles on top and sprinkle with remaining mozzarella and remaining 1/2 cup of Pecorino Romano. (The lasagna may be assembled up to this point 2 days in advance and stored in refrigerator, covered. Bring to room temperature before cooking.)

When ready to cook, preheat oven to 400 degrees. Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted. Let sit for 5 minutes and serve.

Vegetable Tian

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Raspberry Sandwich Cookies
I made these last week for a family friend's barbecue. I didn't attend the barbecue, but I'm hoping they were well-received!

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.

Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.

Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.

Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.

Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.

Pecan Bars
I also made these for the barbecue my parent's friends were having...these bars are a favorite of theirs.

Pastry Shell, recipe follows
1 cup unsalted butter
1 1/2 cups brown sugar
1/4 cup sugar
1/2 cup honey
1/4 teaspoon fine salt
1/3 cup heavy cream
4 1/2 cups halved pecans

Preheat oven to 365 degrees F.

While the pastry is cooling, combine the butter, brown sugar, white sugar, honey, and salt in a large pot over high heat. Boil for 6 minutes. Remove from the heat and, at arm's length, carefully stir in the cream, being mindful of splatters.

Add the pecans and mix thoroughly. Pour the filling evenly over the baked pastry. Bake for 20 minutes until golden brown. Cool completely before cutting into squares.

Pastry Shell:
1/2 cup unsalted butter, softened
2/3 cup sugar
2 cups pastry flour
1/2 teaspoon salt
1 egg
1 egg yolk

Special equipment: a 9 by 13 by 2-inch pan

Preheat oven to 400 degrees F.

In a medium bowl, cream together the butter and sugar. Mix in the pastry flour and salt. Add the egg and egg yolk. Mix thoroughly.

Press the dough evenly onto the bottom of the pan. Refrigerate for 15 minutes.

To bake, cover the pastry with parchment paper and weigh it down with dried beans or pie weights. Bake for 20 minutes. Cool completely before removing the beans and parchment paper.

long lost friend.

2008-07-08T21:25:00.004-05:00

I went to enter the address for this blog today and my browser's memory didn't start pulling it up as I was typing. You know what that means: it's been way too long. I'm sorry!

Many things have happened since I last blogged, including my changing over to a vegetarian lifestyle, which has been full of rewards! I'm looking forward to sharing lots of new recipes, and I'm taking a vacation (from work, I'm not going anywhere special) next week so I think I'll have the time to do it then. I have been cooking and baking, making jam and testing out homemade maple syrup candy recipes. I can't wait to share. Just give me one more week of craziness at work and I'll make it all up to you.

Have hope...I'll be back soon. I promise!

stella's special saturday!

2008-04-06T11:02:00.007-05:00

Yesterday I threw my precious sister Steph a baby shower for little Stella, who is about 8 weeks from making her appearance. It was such a fun, special time, and a truly crazy cooking day for me! I had hosted a friend's bachelorette party the night before, so the morning started out a little slow and cranky. Once I got on a roll, however, and realized everything was going to come together without disaster, things really picked up and it turned into an incredible time.

There were 20 ladies in all, which is the largest shower I've attended, no less hosted. This made for a fun opportunity to go against the "norm" for shower food and really try to serve some spectacular dishes. I served Grilled Lemon Chicken with Dipping Sauce, Moroccan couscous, Bruschetta with Feta and Balsamic Vinegar, fruit salad, banana chocolate chip muffins, Lime Curd Tart and pomegranate orange punch. I have to say my favorite recipe from this shower was the Grilled Lemon Chicken with Dipping Sauce, hands down. I found myself returning to the dipping sauce with a spoon throughout the afternoon, just to remind myself of how delicious it was. It's a Barefoot Contessa recipe, and a classic example of putting the most work and effort into a sauce that is served with something as simple as grilled lemon chicken. It is an absolutely incredible recipe. I think it would also be delicious served as a pasta dish, using the dipping sauce as the pasta sauce and serving the chicken with it, along with some Asian vegetables such as peapods, carrots and bean sprouts.

I want to thank my mom for all the help she put into the shower with me. I couldn't have done it without her! I also want to thank Stacy and Jewell for preparing the incredible fruit salad and Alyson and Rachel for the wonderful punch! It was such a help to have you all contribute to the special day and I know Steph appreciated it.

Bruschetta with Feta (or Gorgonzola Dolce) and Balsamic Vinegar
thanks to my head chef, Zach Sabri for showing me his mad bruschetta skills!

1 loaf baguette, sliced in 1" slices (slice at an angle for maximum topping space!)
1 pint cherry tomatoes, quartered lengthwise (making small matchsticks)
1 clove garlic, finely minced
4 leaves basil, chopped in a chiffonade
1 Tbsp chopped fresh parsley
3 Tbsp extra-virgin olive oil (plus extra for drizzling)
1 Tbsp balsamic vinegar
Kosher salt and freshly ground pepper, to taste
Lemon juice squeezed from one half of a lemon
A few ounces feta or Gorgonzola dolce cheese, crumbled
2 Tbsp Grana Padano cheese, grated (optional)

Preheat oven to 500 degrees.

Combine cherry tomatoes, garlic, basil, parsley, 3 Tbsp olive oil, balsamic vinegar, salt, pepper and lemon juice in a small bowl.

Place slices of baguette on a cookie sheet and drizzle with olive oil. Toast for 5-6 minutes, until slightly crispy just starting to brown around edges.

Spoon tomato topping onto toasted baguette pieces. Drizzle with additional olive oil. Top with crumbled feta or Gorgonzola dolce cheese and grana padano cheese (if desired) and a small amount of cracked ground pepper.

Return to oven, and bake until cheese is melted and toast is light brown. Note that the feta cheese will not melt as much as Gorgonzola, so watch the toasts closely if using feta so the bruschetta does not burn.

Remove from oven, and give the bruschetta one more olive oil drizzle before serving hot.

Grilled Lemon Chicken Skewers with Satay Dip
this recipe is an adaptation of a recipe courtesy Barefoot Contessa

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 Tbsp minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:
1 Tbsp good olive oil
1 Tbsp dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 tsp minced garlic (2 cloves)
1 1/2 tsp minced fresh ginger root
1/4 tspcrushed red pepper flakes
2 Tbsp good red wine vinegar
1/4 cup light brown sugar, packed
2 Tbsp soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
1 1/2 tsp freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Lime Curd Tart
this recipe courtesy Barefoot Contessa

Tart Shell:
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt

Filling:
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 tsp salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

spring is in the air...almost!

2008-03-06T23:28:00.006-06:00

It's one week into March now, and I wish I could say it was warmer and springyer (?) in Minneapolis than it is. Regardless, I can't help but dream of spring and summer and all that the new warmth brings. I was reminded today of the joys of farmers market produce and cooking fun, new things just because you have so much of a certain ingredient in the house. I can recall last summer looking up "tomatoes", "corn", "zucchini" and "cucumbers" in the indexes of my cookbooks just to find enough inspiration to use up all my produce! What a wonderful problem to have. I spent days cooking and baking up countless variations on cornbreads, fritters, cucumber tomato salads, potato salads, lemon cakes and zucchini breads. Here are some of my favorites. I know it's super early (and probably not very practical) to post these recipes right now, but I have spring fever, darnit. So I'm going with it.

Stuffed Tomatoes with Parmesan, Garlic and Basil

6 large firm, ripe tomatoes, 1/8 inch sliced off stem end, cored and seeded
1 tsp kosher salt
3/4 cup coarse bread crumbs (homemade work best)
1 tsp plus 3 Tbsp olive oil
1/3 cup grated Parmesan cheese
1/3 cup chopped fresh basil leaves
2 medium cloves garlic, minced
ground black pepper

Sprinkle the inside of each tomato with salt and place it upside down on several layers of paper towels; let stand to remove any excess moisture, about 30 minutes.

Meanwhile, toss the bread crumbs with 1 Tbsp olive oil, Parmesan, basil, garlic and pepper to taste in a small bowl; set aside. Adjust an oven rack to the upper-middle position, and heat the oven to 375 degrees; line the bottom of a 9 by 13-inch casserole dish with foil.

Roll up several sheets of paper towels and pat the inside of each tomato dry. Arrange the tomatoes in a single layer in the casserole dish. Brush the cut edges of the tomatoes with 1 tsp oil. Mound the stuffing into the tomatoes; drizzle with the remaining 2 Tbsp oil. Bake until the tops are golden brown and crisp, about 20 minutes. Serve immediately.

Fresh Corn Fritters

4 ears of corn, husks and silks removed
1 large egg, beaten lightly
3 Tbsp flour
3 Tbsp cornmeal
2 Tbsp heavy cream
1 large shallot, minced
3/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup vegetable or corn oil, more if needed

Cut the kernels from 2 ears of corn. Transfer the kernels to a medium bowl. Grage the kernels from the remaining 2 ears of corn on the large holes of a box grater, then firmly scrape any pulp remaining on the cobs with the back of a knife. Transfer the grated kernels and pulp to the bowl with the cut kernels.

Mix the egg, flour, cornmeal, cream, shallot, salt and cayenne into the corn mixture to form a thick batter.

Heat the oil in a 12-inch skillet (not non-stick!) over medium-high heat until shimmering, about 2 minutes. Drop heaping tablespoonfuls of batter into the oil (half the batter, or six fritters, should fit in at once). Fry until golden brown, about 50 seconds, then, using a thin spatula, turn the fritters and fry until the second side is golden brown, about 50 seconds longer. Transfer the fritters to a paper towel-lined plate. Add more oil to the skillet if necessary and heat until shimmering. Repeat to fry the remaining batter. Serve immediately.

Summer Potato Salad

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 Tbsp good olive oil
1/4 cup minced scallions (white and green parts)
2 Tbsp minced flat-leaf parsley
2 Tbsp julienned fresh basil leaves
1 6-ounce can Italian tuna, drained and flaked
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 pound haricots verts, stems removed, blanched, immersed in ice water, and drained.
6 hard-boiled eggs, peeled and quartered

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Gently add haricots verts, tuna, capers, cherry tomatoes, red onion and hard-boiled eggs and stir to combine. Serve warm or at room temperature.

Lemon Cake
this recipe courtesy Ina Garten

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 tsp pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 Tbsp freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

time well spent.

2008-02-25T10:30:00.007-06:00

I'm on vacation! After months of not taking any time off, I'm smack in the middle of five days of watching movies, taking naps, and lots and lots of cooking and baking! It is a MUCH needed time for me to let down and rejuvenate. I took this weekend to make some things I haven't made in awhile, and I wanted to share them with you.

My Healthy Meatloaf

This meatloaf is an adaptation of my aunt, Mary Joyce's meatloaf recipe. I grew up on Mary Joyce's meatloaf, but I just wanted to make it a little healthier, and I don't think I've sacrificed any of the flavor in doing so. I serve it with roasted root vegetables (winter squash, sweet potatoes and carrots) and roasted brussel sprouts.

1 pound lean ground beef (90% or leaner)
1/2 cup oatmeal
1/4 cup skim milk
1 tsp worcestershire sauce
1 tsp onion (I saute some if I have it in the fridge already cut, or just use dried)
2 raw eggs
1/4 cup ketchup
1 tsp kosher salt
1/4 tsp pepper

Combine in a bowl with your hands (get down and dirty on this one! It will taste much better if you mix it by hand than if you use a spoon). Shape into a loaf in a 9 by 13 inch dish.

Top with mixture of 1/2 cup ketchup, 1 tsp mustard and 2 Tbsp brown sugar.

Bake one hour at 325 degrees.

Winter Squash Lasagna

1/4 cup all-purpose flour
2 cloves garlic, minced
2 1/2 cups fat free evaporated milk
1/3 cup grated parmesan
10 ounces (12) whole wheat lasagna noodles (cooked)
1/8 tsp salt and pepper
10 ounces cooked winter squash
1 cup mozzarella cheese
3/4 cup golden raisins
2 Tbsp pine nuts, chopped

Preheat oven to 350 degrees.

Place flour in small saucepan and very gradually whisk in milk and garlic. Warm over low heat until it simmers and thickens. Remove from heat and stir in parmesan and salt and pepper.

Spread 1/4 cup cheese sauce over bottom of 9 by 13 inch dish. Cover with three lasagna noodles, top with 1/3 of squash and 1/2 cup cheese sauce. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup raisins. Cover with three more noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce. Sprinkle with 1/4 cup raisins. Cover with three more lasagna noodles, pressing sheets firmly down. Spread with remaning squash and cover with remaning cheese sauce and final 1/4 cup raisins. Sprinkle with pine nuts and remaining mozarella cheese. Bake approximately 30 minutes, until bubbly and slightly brown.

happy love day!

2008-02-14T10:56:00.005-06:00

I don't think there is anything more romantic than preparing food for the one you love. Never is that more true than on Valentine's Day. Truth be told, I will be celebrating this Valentine's Day with my precious nephew, Aidan, and the menu for me will consist of heart-shaped waffles and a heart layer cake. Nonetheless, I wanted to share some delicious and ultra-romantic recipes (hopefully a touch more sophisticated than waffles!) sure to inspire love and affection on Valentine's Day or any other day of the year.

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 Tbsp white sugar
1/4 cup melted butter
1 10-ounce package frozen raspberries
2 Tbsp white sugar
2 tsp cornstarch
1/2 cup water
2 cups high quality white chocolate chips
1/2 cup half and half
3 8-ounce packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 tsp real vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 Tbsp sugar and melted butter. Press mixture together into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 Tbsp sugar, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees Farenheit. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 Tbsp raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 Tbsp raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 - 60 minutes, or until filling is just barely set. Turn off oven, open oven door, and allow to cool on oven shelf for an hour or so. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Chicken Pesto a la Lisa

1/2 cup chopped sun-dried tomatoes
6 chicken breasts, in strips
1/4 cup toasted pine nuts
1/4 cup crumbled feta
2 T grated Parmesan cheese
1 1/2 cups chicken broth
2 cloves garlic
1 Tbsp olive oil
3/4 cup basil pesto
2 tsp cornstarch
3 ounces feta cheese, crumbled
1 16-ounce package pasta

1. Soak tomatoes in chicken broth.

2. Cook chicken in oil with garlic in large skillet over medium heat until done.

3. Stir cornstarch into a couple Tbsp of chicken broth. Stir remaining broth, tomato, pesto, pine nuts and basil into skillet with chicken. Mix cornstarch mixture into sauce and cook until thickened. Add feta cheese and serve over pasta, sprinkled with Parmesan.

Note: Sometimes I also add some herbed cheese spread, such as Boursin. This changes the entire makeup of the dish, but makes it a delicious creamy sauce. It is my favorite variation on this recipe. When I do this, I add the Boursin cheese with the broth, tomato, pesto, pine nuts and basil.

Focaccia Bread

2 3/4 cup flour
1 tsp white sugar
1 tsp garlic powder
1 tsp dry thyme
1 pinch black pepper
1 cup water
1 tsp salt
1 Tbsp active yeast
1 tsp dry oregano
1/2 tsp dry basil
1 Tbsp vegetable oil
2 Tbsp olive oil
1 Tbsp Parmesan cheese
1 cup mozzarella cheese

1. In a large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in vegetable oil and water.

2. When dough has pulled together, turn out onto a lightly floured surface, knead until smooth and elastic. Lightly oil a large bowl, place doguh in bowl and turn to coat with oil. Cover with a damp cloth and let rise 20 minutes.

3. Preheat oven to 450 degrees. Punch dough down, seperate into two equal pieces. Place pieces on greased baking sheet. Pat into 1/2" thick rectangles. Brush tops with olive oil. Sprinkle with Parmesan and mozzarella cheeses. Bake for 15 - 20 minutes.

christmas favorites.

2007-12-23T21:28:00.000-06:00

Christmas is a time full of memories for me, and it is by far a time that brings overwhelming emotions of all kinds. Many of these memories and emotions are tied to food shared with family and friends over the years. As I finished adorning my Christmas tree with paper cutout snowflakes with ancient Christmas carols playing in the background, I thought now would be a good time to share some of those favorite recipes (I'm long overdue for a post and heading into my first few days off in too long).

Beef Tenderloin with Roasted Shallots

3/4 pound shallots, halved and peeled
1 1/2 T olive oil
3 cups beef broth
3/4 cup port wine
2 pounds beef tenderloin roast, trimmed and tied
1 1/2 tsp tomato paste
1 tsp dried thyme
3 slices bacon, diced
3 T butter
1 T flour
4 sprigs watercress, for garnish

Preheat oven to 375. In a 9-inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until deep brown, approximately 30 minutes. Meanwhile, in a large saucepan, combine beef broth and port. Bring to boil. Cook over high until reduced by half. Stir in tomato paste.

Pat beef dry, sprinkle with thyme and salt and pepper. In a large roasting pan, set over medium heat, saute bacon until golden brown, remove and put beef in pan. Brown on all sides over medium heat. Transfer pan to the oven. Roast beef until meat thermometer registers 125 degrees. Transfer beef to platter and tent loosely.

Spoon fat off of top of pan drippings in roasting pan. Place over high heat on stove top. Add broth mixture, bring to a boil. Stir to scrape up any browned bits. Transfer to medium saucepan, bring to simmer. Mix 1 1/2 T butter and flour in a small bowl to form a paste, whisk into broth mixture, simmer until thickened. Whisk in remaining butter. Add shallots and bacon, season with salt and pepper.

Slice beef into 1/2" slices and serve with sauce.

We typically serve this beef with Parmesan smashed potatoes, roasted green vegetables and butterhorn rolls. It also makes for excellent beef sandwiches the day after Christmas.

Now, I know the following recipe may seem idiotically simple, but it really doesn't need any more than the ingredients listed...other than maybe some maple sausage, which is what we always serve alongside the french toast.

Apple-Stuffed French Toast

12 slices french bread
1 stick butter
1 can apple pie filling with cinnamon
1 cup brown sugar
5 - 6 raw eggs
1 1/2 cup milk

Melt brown sugar and butter in a saucepan. Pour sugar mixture into bottom of greased 9 by 13 inch pan. Put six slices of bread on top. Spread pie filling on top of bread. Put remaining six slices of bread on top. pour egg-milk mixture entire pan of bread. Cover with foil and cool overnight. Bake at 350 for 45 - 60 minutes, uncover for final 15 minutes.

Blue Cheese and Spicy Pecan Salad

Pecans:
2 large egg whites
3/4 cup sugar
2 T paprika
4 1/2 cups pecan halves
1 1/2 tsp salt
2 tsp Worcestershire sauce
1 1/2 tsp cayenne
6 T cooled melted butter

Salad:
4 cups mixed field greens
1 cup crumbled bleu cheese
1/4 cup spicy pecans
2 green onions, chopped
1 granny smith apple, chopped
dressing

Dressing:
2/3 cup sugar
1 tsp salt
3 T cider vinegar
1 cup vegetable oil
1 tsp dry mustard
2/3 cup white vinegar
2 T Worcestershire sauce

For the pecans, preheat oven to 375. Beat egg whites and salt until foamy. Add all other ingredients except pecans and butter. Fold those in and spread on baking sheet. Bake 30 - 40 minutes, stirring every 15 minutes. Cool.

This salad has special significance to our family because it was a classic of my brother-in-law's mom, Mary, who died of breast cancer 3 years ago. Although I didn't know Mary well, both my sister and my brother-in-law absolutely adored her. Dave often requests this salad for holiday dinners as it reminds both him and my sister of his mom. For that, it is one of my favorite things to prepare.

too much sugar? impossible.

2007-10-06T13:26:00.000-05:00

A few years back I was planning to go to an alumni basketball game that a friend of mine was playing in. I wanted to bring a snack for him and the team during halftime and after the game. Since it was fall I thought maybe something incorporating Halloween candy might be fun. What I came up with has been a huge success, and every time I bring these bars to a social event they are a total and complete hit. Best of all? They take about 5 minutes to prepare, start to finish!

Harvest Bars

3 Tbsp butter
1 bag marshmallows
3 cups crispy rice cereal
1 medium bag m & m's (I use the dark chocolate fall colors bag)
1 bag candy corn
1 small snack size bag pretzel twists, broken to pieces

Spray a 9x13 inch casserole dish with cooking spray.

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add crispy rice cereal and crushed pretzels and stir to combine. Add m&m's and candy corn, and carefully fold in to mixture, being careful not to crush m&m's and candy corn because they will heat up from the heat of the marshmallows and butter. When just combined, spoon into greased dish and press down firmly. Cut into pretty small pieces - although I can eat a lot of them, they are pretty sweet for most people!

Notes: I spray my hands with cooking spray before I press down on the mixture - otherwise your hands will be a sticky mess. I have always thought peanuts would be delicious in these bars, but I've never tried it.

these are a few of my favorite things...

2007-09-30T11:09:00.001-05:00

Something exciting happened to me this week - I was gifted a used KitchenAid mixer by the company I work for, D'amico and Partners. My boss gave it to me and it was one of the neatest gifts ever, as I have wanted a stand mixer for years now and just have never had it in my budget to afford one. It is a KitchenAid 5-quart Commercial Stand Mixer and is awesome!

I thought it fitting to christen my new mixer with my all-time favorite cookie recipe. I have been known to actually just eat the whole batch in it's dough form before I get around to baking the cookies themselves, but this time I managed to bake them up and they were great. I was so surprised at the size of the 5-quart bowl, after only having experience with the standard size mixer. My batch of cookie dough only took up a quarter of the bowl! All in all, I am very pleased, and can't wait for the opportunity to do some more baking with it.

Triple Chocolate Cookies

1/2 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
1/2 cup oil
2 eggs
2 tsp vanilla
2 cups flour
1/5 cup cocoa powder
1/2 tsp kosher salt
2/3 cup chopped dark chocolate
2/3 cup chopped milk chocolate
2/3 cup chopped pecans

Preheat oven to 350. Cream together the butter and sugars until a bit fluffy and pale. Add the oil and eggs and beat until well combined. Mix in vanilla. In a seperate medium bowl, whisk together the flour, cocoa powder and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the chopped nuts and chocolate by hand.

Drop by heaping tablespoons full onto ungreased cookie sheet (I use a Silpat) and bake for 10 to 12 minutes.

Dig in!

the only french i know.

2007-09-15T10:22:00.000-05:00

When my sister had her baby, my precious nephew Aidan, she was given the usual array of meals by friends and relatives: lasagnas, garlic breads, salads, loafs of breads, cookies and muffins. But one gift stood out amongst the rest, and it was one of the most delicious soups either of us had ever tried. The giver of the soup was gracious enough to give the recipe to my sister, who lovingly passed it on to me. I don't have the name of the lady who originally made the soup for my sister, so unfortunately I can't give her credit. But I know she is out there somewhere, and I love her for this soup!

Soupe au Pistou

For the soup:
One pound Italian sausage, cooked and crumbled
1 large onion, chopped
4 Tbs olive oil
1 pound tomatoes, peeled, seeded and coarsely chopped*
3 quarts water
1 1/2 cups diced potatoes
1 1/2 cups diced carrots
1 cup sliced leeks
1 cup celery leaves
1 Tbs Kosher salt
1/2 tsp pepper
2 cups cooked navy beans
1 1/2 cups green beans, cleaned and snapped
1 1/2 cups diced zucchini
1/2 cup vermicelli

For the pistou:
2 tsp minced garlic
1/2 cup grated Parmigiano-Reggiano cheese
5 Tbs dried basil**
2 Tbs tomato paste
6 Tbs olive oil

In a 6 quart kettle, saute onions in oil three to four minutes. Add tomatoes, cook an additional three to four minutes. Add water and bring to a boil. Add carrots, potatoes, leeks, celery leaves, salt and pepper. Simmer uncovered fifteen minutes. Add navy beans, green beans, zucchini and vermicelli. Simmer fifteen minutes or until vegetables are tender.

To prepare pistou, combine all ingredients to make a paste. Thin by stirring 1/2 cup of the soup broth into the paste. Stir pistou into soup kettle.

*Unless it is the absolute peak of tomato season, I suggest using canned whole tomatoes, which will offer a much better result than tomatoes that are not local, fresh and ripe.
**I choose to use fresh basil whenever possible, and as this is simply a pesto sauce and I always use fresh basil for pesto, I would suggest using approximately 1/2 cup chopped fresh basil in place of the dried basil.

This soup would go great served with a caesar salad and some really great crusty bread. It is also wonderful reheated, so it's a nice one to prepare on a cold fall or winter Saturday and have on standby to pull out on a busy night. I hope you enjoy this as much as my sister and I do!

toast with jam.

2007-09-14T11:19:00.000-05:00

I am currently in the throes of my love affair with fall. When the high temperature for a day is 56, nothing can go wrong in my world. I'm happy as a clam. One of the main reasons I'm happy as a clam is that my oven is no longer an enemy - causing my apartment to be literally unbearable, my nights to be unsleepable and my hair to be unmanageable (with sweat). Now my oven serves as a warmer on cool evenings and the best potpourri one can imagine with all the different goodies it produces on a daily basis.

Yesterday I made a fall staple in my book - Cracked Wheat Bread. My mom baked this bread when I was little, and just the smell of dough itself brings me back to childhood. I love it, and I think you will too. This bread is particularly fantastic toasted with a generous slather of both butter and homemade strawberry rhubarb jam.

Cracked Wheat Bread

1 cup oatmeal (the original recipe calls for quick oats, I use old-fashioned)
1 cup cracked wheat (Bulgar)
3 Tbs shortening
1/2 cup dark molasses
2 tsp Kosher salt
3/4 cup brown sugar

Pour 4 1/2 cups boiling water over above ingredients. Set aside to cool for 30 minutes. Add 2 packages dry yeast and enough flour to easily handle (about nine cups). Knead, let rise until doubled. Punch down, and let rise until doubled again. Put in pans (three), and let rise once again for about 10 minutes. Bake at 350 degrees Fahrenheit for 35 - 45 minutes.

Enjoy...both this bread and fall!

a toast to coconut!

2007-09-10T11:26:00.000-05:00

Coconut is magical, and indeed, the Coconut Mini Bundt Cakes with Cream Cheese Icing and Toasted Coconut I prepared for my cousin, Lana's wedding reception this past week were magical and a true success!

Coconut Mini Bundt Cakes with Cream Cheese Icing and Toasted Coconut

For the cakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided

For the cream cheese icing:
2 3-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 1/2 cups sifted powdered sugar
Remaining coconut

Spray two mini bundt cake pans with cooking spray and preheat oven to 325 degrees Fahrenheit.

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each mini bundt cake mold with 1/3 cup batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cake tops are golden and a wooden toothpick inserted in the center of a cake comes out clean. Allow to cool in pans for 10 minutes before flipping onto drying racks. While cakes cool, prepare cream cheese icing and toasted coconut.

In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.

To prepare toasted coconut, spread remaining coconut in a thin layer on a baking sheet and bake at 350 degrees 3 minutes. Turn the coconut and bake for another 5 - 10 minutes, turning every minute, until coconut is a golden brown and crispy to the touch.

Frost cakes generously with either a piping bag or a spatula. Sprinkle with toasted coconut to cover.

Enjoy!

my first post. my first blog.

2007-09-09T12:00:00.006-05:00

Well. I think that at this point in my culinary love affair, I'm going to start posting and sharing and learning.

I suppose this post should be in regards to the baking I did this past week for my cousin, Lana's wedding. When she approached me two weeks before her wedding to ask me if I would be willing to bake mini bundt cakes I thought she was a little crazy. Of course, though, I said yes. She handed me three mini-bundt cake pans and the inspiration for the bundt cake idea, a photo from a 2004 issue of Martha Stewart Weddings and said "Thanks!" The rest was up to me.

Through some trial and error I finally nailed down the recipes to a variation on Barefoot Contessa's Coconut Cupcakes with Cream Cheese Icing and a modified version of Orangette's Sour Cream-Banana Cake.

I've posted some photos here of my mom and I decorating the cakes. I would say in general the whole process was a great success. I baked a total of about ten hours prior to the wedding day, freezing batches as I went. I baked a total of 60 coconut cakes and 70 banana cakes. The wedding was about two hours outside of Minneapolis at a old barn in Wisconsin. This did not provide much in way of preparation options on-site, but luckily I have an aunt who lives only ten miles from the wedding site! So, morning of, my mom and I made the drive to said aunt's house and set up shop glazing, icing, frosting and caramelizing bananas for all of the cakes. We then loaded up the car with the cakes on cookie sheets and drove paved and dirt roads as carefully as we could and made it to the barn without incident.

The wedding was beautiful, the cakes were awesome, and I got my first glimpse of the feeling of a successful gift of baking on such a grand scale.

I will post the recipes that I used, and simply include the modifications I made, making them my own.

Sour Cream-Banana Mini Bundt Cakes with Caramel Glaze, Caramel Buttercream and Caramelized Banana Discs

For the cake:
2 cups sifted cake flour
¾ cup plus 2 Tbs sugar (I used fine-grained unrefined cane sugar, which worked fine)
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
2 large ripe bananas (about 225 grams, peeled)
½ cup sour cream (not low- or non-fat)
2 large eggs
1 ½ tsp pure vanilla extract
10 Tbs unsalted butter, at room temperature

For the glaze:
1 cup unsalted butter, at room temperature
1 cup brown sugar
1 cup white sugar
2 cups heavy whipping cream
1/4 tsp Kosher salt

For the buttercream:
1/3 cup solid vegetable shortening
1/3 cup unsalted butter, at room temperature
2/3 cup - 1 1/2 cup reserved glaze
2 Tbs heavy whipping cream
1 tsp pure vanilla extract
4 cups sifted confectioners sugar

For the caramelized banana discs:
1 -2 bananas
2 Tbs butter

Preheat the oven to 325 degrees Fahrenheit. Spray two miniature bundt cake pans with cooking spray. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside. In a food processor, purée the banana and sour cream until completely smooth. Add the eggs and vanilla, and process briefly to combine. The puréed mixture will be light yellow and quite loose. Add the softened butter and about ½ of the puréed mixture to the dry ingredients in the bowl. Beat to combine on low speed; then increase the speed and beat for about 90 seconds. Scrape down the sides of the bowl with a rubber spatula, and add the rest of the purée, beating to combine well. The batter will be light tan in color and should be smooth and creamy. Pour and scrape the batter into the prepared pans (I feel that 1/3 cup in each of 12 mini bundt cake molds is the appropriate amount). Bake for 15-20 minutes, until the cakes are golden and toothpicks inserted in the center come out clean and dry. Remove the cakes from the oven, let cool for 10 minutes, and then flip the cakes out onto a drying rack. Allow to cool for at least 10 additional minutes before icing.

While the cakes are cooling, prepare glaze. In a medium saucepan, melt butter and sugars over medium to medium-high heat. Add salt. Cook for two minutes. Add heavy whipping cream and stir to combine. Boil for an additional two minutes. Remove from heat and stir. Allow to settle for a few minutes. To glaze cakes, simply drop into saucepan and turn with tongs and a spoon. Remove from saucepan, allow to drip, and set on parchment paper. Reserve leftover glaze for caramel buttercream.

For the buttercream, cream the shortening and butter with electric mixer. Add 2/3 cup of the reserved glaze, heavy whipping cream, and vanilla extract. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of bowl often. When all sugar has been mixed in, add up to all of the reserved glaze and additional heavy whipping cream until buttercream has reached a consistency that will be conducive to piping in a drizzle over cakes. Spoon buttercream into plastic bag or pastry bag. Snip end for a very small drizzle and pipe drizzle in back and forth motion over all glazed cakes. Be generous!

To prepare caramelized bananas, slice bananas into 1/8" thick discs. Melt butter in a saute pan over medium heat. Place all banana slices in pan at once, allow to cook for 4-5 minutes. Flip with one or two forks. Allow to cook to a deep brown on other side before removing and placing on paper towels to dry. Garnish bundt cakes with one to two caramelized banana discs.

Hopefully this is the first of many posts. I will post the coconut cupcake recipe soon, and hopefully many more sweet things will follow.