Fall Feast

Adam and I love hosting dinner parties for our friends. And, we love to take menus from cookbooks and recreate them. We did just that, with a few tweaks of course, a few weeks ago, and it was a great success. We started the meal with a blue cheese ball, an elegant take on the old port wine cheese ball, and poached olives with garlic. The entree consisted of shiitake mushroom risotto in acorn squash, oatmeal-molasses bread, and a simple salad. We finished this indulgent meal with pumpkin bread pudding topped with vanilla ice cream. All of this fantastic fall food and fantastic company made for a wonderful fall night.


Date, Walnut, and Blue Cheese Ball (Cooking Light, November 2010)

We could not find any dates when we were making this recipe, so we substituted dried black Mission figs instead.

1 cup (4 oz.) crumbled blue cheese
1 Tbs. nonfat buttermilk
5 oz. fat-free cream cheese, softened
3 oz. 1/3-less-fat cream cheese, softened
3 Tbs. minced pitted Medjool dates (2 to 3 dates)
1 Tbs. minced shallots
1/2 tsp. grated lemon rind
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup minced fresh flat-leaf parsley
2 1/2 Tbs. finely chopped walnuts, toasted

1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight [or freeze for an hour if you are short of time].
3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately or cover and refrigerate until ready to serve.


Farro "Risotto" with Shiitakes in Roasted Acorn Squash (Vegetarian Planet, Didi Emmons)

2 large acorn squashes, halved and seeded
3 Tbs. butter
1 cup minced onion
1 1/2 cups minced fennel bulb or celery stalks
1 large garlic clove, minced
1 1/2 cups cracked farro (or cracked spelt)
1/3 cup sherry or white wine
4 1/2 cups water or vegetable stock
1 tsp. salt
1/4 cup grated Parmesan cheese
salt and fresh-ground black pepper to taste
2 cups chopped shiitake mushroom caps

1. Preheat the oven to 400. Slice a bit off the outside of each squash half so that the halves won't wobble on plates. Bake the squash flesh side down on a baking sheet for 1 hour or until the flesh is tender.
2. Meanwhile, heat 1 1/2 Tbs. butter in a large skillet over medium heat. Add the onion and the fennel or celery. Saute the vegetables, stirring occasionally, for about 8 minutes, or until they have softened.
3. Add the garlic, and saute 2 minutes more. Add the farro, and saute, stirring, for 1 minute. Add the sherry or wine, and continue stirring. When the wine is absorbed, add 1/2 cup of the water or stock and the 1 tsp. salt, and stir as the mixture simmers. Add another 1/2 cup water or stock once the first is absorbed, and stir occasionally. Continue adding liquid in this manner until it is all added and absorbed, about 30 minutes. When the farro is tender but slightly chewy, stir in the Parmesan cheese and salt and pepper to taste. Take the skillet off the heat.
4. In a smaller skillet, melt the remaining 1 1/2 Tbs. butter. Saute the shiitakes over medium heat, stirring often, for 5 minutes. Add salt and pepper to taste. Fold half of the shiitakes into the farro, and reserve the rest.
5. Assemble the dish: If the squash has cooled, reheat it in the oven. Then place the squash halves cut side up on plates, and fill them with the warm risotto. Mound the risotto so that one-quarter of it fits in each half. Top the risotto with the remaining sauteed shiitake, and serve right away.


Pumpkin Bread Pudding (Vegetarian Planet, Didi Emmons)

About 1/2 baguette, cut into 2-inch-thick slices
3 extra-large eggs
3 1/2 cups whole or low-fat milk
1/2 tsp. freshly grated nutmeg
1 Tbs. minced fresh ginger, or 2 tsp. ground ginger
1 tsp. vanilla extract
1/2 cup white sugar
1 cup baked pumpkin flesh (you don't need to puree it) or canned pumpkin puree
3/4 cup brown sugar

1. Preheat oven to 350. Cover the bottom of a 10-by-13-inch baking dish with a single layer of the sliced bread. In a large bowl, whisk together the eggs, milk, nutmeg, ginger, vanilla, white sugar, and pumpkin. (If you are using fresh pumpkin, the pumpkin will be somewhat lumpy.) Pour this mixture over the bread slices. Push down on the bread slices so they soak up the liquid. Let them soak for 10 minutes.
2. Bake the pudding in the lower third of the oven for 45 to 50 minutes, until a knife inserted into the pudding comes out clean. Let the pudding cool for 10 minutes.
3. Sprinkle the brown sugar evenly over the pudding. Place the pudding under the broiler, keeping the oven door slightly open. Keeping close watch, broil the sugar until it begins to bubble. Remove the pudding and let it cool.

Chocolate Raspberry Tart

I can't really take credit for this deliciously decadent dessert, because my mom made it when she and my dad were here visiting. But, I have to share this recipe because it was so wonderfully perfect. The tart raspberries are a fantastic complement to the rich chocolate of the custard and crust. To make matters even better, my mom said it was pretty easy to make!

Chocolate-Raspberry Tart (Everyday Food, May 2010)

32 chocolate wafer cookies (about 8 oz.)
2 Tbs. sugar
coarse salt
6 Tbs. (3/4 stick) unsalted butter, melted
12 oz. semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 oz.)

1. Preheat oven to 350. In a food processor, combine cookies, sugar, and 1/2 tsp. salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
2. In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

A Hungarian Dream

My grandparents on my mother's side are both first-generation Americans. All four of their parents immigrated from Hungary. Every year while I was growing up, my mom made this dish called chicken paprikas and nokedli. Once I became vegetarian, she adapted the recipe for me by making a mushroom paprikas. This meal is one of my all time favorite comfort food meals. The sauce for the heavy flour dumplings (the nokedli) is full of paprika and sour cream. The original recipe does not have any mushrooms in the paprikas, but Adam thinks they should be added to the meat version also. I served the paprikas and nokedli with some steamed broccoli for a little bit of healthiness, and we finished off the meal with Refrigerator Cake. Refrigerator Cake is my grandmother's specialty of graham crackers layered with chocolate and topped with whipped cream. All in all, this meal was a huge hit!


Paprikas csirke

Please excuse the spelling. No one was quite sure how to spell these dishes in my family, so we did the best we could. This is the recipe for the chicken. To make the vegetarian version, simply omit the chicken and add 1 lb. mixed mushrooms, sliced.

1 onion, chopped
1 whole chicken, cut into pieces
1-2 Tbs. paprika
1/4 cup tomato sauce
1 1/2 cups sour cream
2 Tbs. flour

1. Brown the onion in a large, deep skillet with a bit of olive oil.
2. Add the chicken and cook until browned as well. Then, add water to cover the chicken, the paprika, and the tomato sauce. Simmer until the chicken is fully cooked, approximately 30 minutes.
3. Mix together the sour cream and flour, and then slowly add the mixture to the chicken. Serve over nokedli.


Nokedli

I have always ended up doubling this recipe. I will give it as my mother has given it to me, but know that you will probably want to make at least two batches.

2 eggs
1 tsp. salt
2 cups flour
water

1. Mix together the eggs, salt, and flour. Slowly add water to the mixture until you can stir the mixture and it is slightly wet. It will be very sticky, but you should be able to portion it with a spoon.
2. Drop small spoonfuls of the dough into salted boiling water. Cook until the nodekli rise to the surface. You may have to do this process in batches if you are making a double batch, depending on the size of you pot.


Refrigerator Cake

I know this recipe sounds really simple, and it is, but it is absolutely delicious. My friend Scott literally thought about it and asked for it again when he came over later that week. I have now promised to make it for his birthday.

3 eggs, separated
6 oz. chocolate chips
1/2 cup sugar
5 Tbs. prepared coffee
1 Tbs. vanilla
graham crackers, at least one package depending on size of dish

1. Separate the eggs. Whip the egg yolks until fluffy.
2. Melt the chocolate in a double boiler. Temper the egg yolks by adding a bit of the hot chocolate to them, and then add the yolks to the chocolate. Add the sugar, coffee, and vanilla. Cook the mixture over low heat while stirring constantly for 15 minutes.
3. Beat the egg whites to soft peaks. Fold the egg whites into the chocolate mixture after adding a bit of the chocolate mixture to the egg whites, tempering them as you did the yolks.
4. Layer the graham crackers with the chocolate mixture so that you have a layer of graham crackers, chocolate, graham crackers, chocolate, and then graham crackers. Refrigerate for at least 1 to 2 hours. Serve with fresh whipped cream.

Another Jamie Dinner

We decided to do it up Jamie style for our Tuesday night dinner. We thought the potatoes were good, but they were just a precursor to the fantastic-ness of this meal. We made rigatoni with sweet tomatoes, eggplant, and mozzarella that let us play with our new pasta maker (it will definitely still be delicious without homemade pasta too though). We finished the meal with a chocolate-orange souffle that Adam made. I still think about this meal and we made it over a week ago.


Rigatoni with Sweet Tomatoes, Eggplant, and Mozzarella (Jamie's Dinners, Jamie Oliver)

This sauce is creamy and succulent enough to make even those who don't love eggplant to lick their plates clean.

1 firm ripe pink, black, or white eggplant
extra virgin olive oil
2 cloves of garlic, peeled and sliced
1 onion, peeled and finely chopped
2 14oz cans of good-quality plum tomatoes
1 Tbs. balsamic vinegar
sea salt and freshly ground black pepper
optional: 1-2 fresh or dried chillies, chopped or crumbled
a bunch of fresh basil, leaves ripped and stalks sliced
4 Tbs. heavy cream
1 lb rigatoni or penne
7 oz cow's milk mozzarella
1 piece of Parmesan cheese, for grating

1. both ends of the eggplant and slice it into 1/2 inch slices, then slice these across and finely dice into 1/2 inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one.
2. Now put a large saucepan on the heat and drizzle in 4 to 5 Tbs. of extra virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color, add the canned tomatoes and balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream.
3. While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil.
4. At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! Season carefully to taste with salt and pepper. When all my guests are sitting round the table, I take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.


Chocolate Clafoutis with Caramelized Oranges (Jamie's Dinners, Jamie Oliver)

5 oranges
3 3/4 oz best-quality bittersweet chocolate (70% cocoa solids)
5 1/2 Tbs. unsalted butter
3/4 cup self-rising flour
1/2 cup ground almonds
1/2 cup sugar
a pinch of salt
2 large eggs
3 egg yolks
3/4 cup whole milk
3/4 oz best-quality white chocolate, broken up
1 pint of creme fraiche

1. Preheat your oven to 400. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1/2 inch thick. Break the bittersweet chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula.
2. You will need a deep 8 inch metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until sooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your pan. Poke little pieces of white chocolate into the batter, then place the pan in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn't mean it's undercooked...it means it's perfect! So be careful not to overcook it or it will just be like a boring sponge.
3. While it's cooking, bring the other half of your sugar to the boil with about 6 Tbs. of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and a bowl of creme fraiche.

Game Night Munchies

We invited two couples from Adam's soccer team over for a competitive game night of Trivial Pursuit and darts. To get the party started and keep it going, we had to make some amazing little munchies. We needed brain power, right?! We started the night off with a butternut squash dip, meatball (and not-so-meatball) dippers, and baked brie. Then, after some amazing game playing, we finished the night off with chocolate pudding. A pretty good game night (especially in the darts division), if I may say so myself!


Butternut Squash Spread with Pepitas (Cooking Light, September 2007)

This spread isn't my favorite in the world, but it definitely grew on me as I kept eating it, and eating it, and eating it....We served the spread with cucumber spears, red pepper slices, and bread.

1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 lbs.)
1 tsp. olive oil
cooking spray
1/2 cup diced onion
1 1/2 tsp. chopped fresh sage (we used dried)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 garlic cloves, minced
dash of crushed red pepper
1/4 cup chopped sun-dried tomatoes, packed without oil
2 Tbs. unsalted pumpkinseed kernels, toasted

1. Place squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients; saute 2 minutes. Cool.
3. Place squash, onion mixture, and tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.

Mini Meatballs with Creamy Dill Dip (Cooking Light, March 2005)

Adam made this recipe exactly, but we adapted it to me by simply making me the dip and using vegan meatballs from Trader Joes. Adam LOVED his meatballs, and I have to say that mine were not too shabby. Yet another item of the night I couldn't stop eating.

Meatballs
1 cup finely chopped onion
3/4 cup dry breadcrumbs
1/2 tsp. kosher salt
1/2 tsp. dill seeds
1/8 tsp. freshly ground black pepper
1 lbs. ground round
1 large egg white, lightly beaten
cooking spray

Dip
2/3 cup fat-free sour cream
1 Tbs. chopped fresh dill
2 tsp. minced garlic
1/4 tsp. kosher salt

1. To prepare meatballs, combine first 7 ingredients in a bowl; shape mixture into 32 (1-inch) meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs to pan; cook 8 minutes or until done, browning on all sides. Remove from pan; drain well on paper towels. Repeat procedure with remaining meatballs. Cover and chill.
2. To prepare dip, combine sour cream and remaining 3 ingredients; stir with a whisk. Cover and chill. Serve meatballs with dip.


Baked Brie

This is such an easy and decadent appetizer; it's pretty much our go-to whenever we want something delicious yet simple.

1 sheet puff pastry
1 wheel brie
2-3 Tbs. raspberry jelly or preserves
1 egg, lightly beaten

1. Roll out the puff pastry as much as possible, making sure that it doesn't get too thin. Place the wheel of brie in the middle. Top with the raspberry jelly. Fold the puff pastry over the brie and jelly, making sure that all edges are sealed. Place the puff pastry on a baking sheet, seal side down. Brush the egg on the puff pastry.
2. Bake at 400 for 15-20, or until golden brown.
3. Allow your guests to cut the wheel into wedges. Eat alone or spread on bread.


Bittersweet Chocolate Pudding with Raspberries (Cooking Light, January-February 2006)

This pudding had a slightly odd texture, but that didn't stop me from gobbling it up. Maybe I was really hungry at this party.... Anyway, this pudding is definitely worth trying!

1/2 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
dash of salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 oz. bittersweet chocolate, chopped
1/2 cup raspberries
4 tsp. shaved white chocolate

1. Combine first 6 ingredients in a medium bowl; stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan; stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

Housewarming

Since we've recently moved into our very own condo, we had to warm it up with a party. With a party, comes great food (at least I think so in my house). We made a smorgasbord of tasty treats, including chicken, steak, and mushroom satays with peanut sauce, bruschetta with roasted tomatoes as well as bruschetta with bean dip, deviled eggs with chiles and cilantro, pepper-masa cheesesticks, dates stuffed with goat cheese and walnuts, and ice cream sandwiches for dessert.

The satays were made by marinating the protein in soy sauce, garlic, lime juice, and olive oil, skewering onto water-soaked wooden skewers, then grilling on a cast-iron grill until done. They were served with a peanut sauce that was made by combining peanut butter, garlic, soy sauce, and splashes of milk until the desired consistency reached over medium-low heat.

The roasted tomato bruschetta were made by roasteing quartered plum tomatoes in a 250 degree oven for about 2 hours, until beautifully roasted, placing the tomatoes on slices of slightly toasted baguette, and placing a basil leaf and shaving of Parmesan cheese on top. The bean bruschetta were made by pureeing cannellini beans, basil, lemon juice, salt, and pepper together, spooning the dip over the slices of toasted baguette, and placing a basil leaf on top of each one.

To make the deviled eggs, I simply just amended the original deviled egg concept of mayonnaise, mustard, and paprika by eliminating the mustard and paprika and adding slivers of red chiles and an abundance of freshly chopped cilantro.

The pepper-masa cheesesticks were the one item we used a recipe for, so let me continue the list of recipes we concocted out of our heads and finish up this entry with the cheesestick recipe.

The dates stuffed with goat cheese and walnuts were completely my mom's idea (yes, she was here for our housewarming party, and she made it absolutely perfect!). She slit dates along the side and simply stuffed a wedge of goat cheese and a half a walnut in each one. They were a hit! Perfectly sweet and succulent. This would be a good option as an appetizer or a little dessert.

For dessert though, my mom really out-did herself. She bought these little chocolate wafer cookies and put chocolate, vanilla, and coffee ice creams in them to make perfect little ice cream sandwiches. The only bad thing about these were that they were all gone at the end of the night and I didn't have any more for the next day.

All in all, the party was a huge success! It was so wonderful to have so many family and friends come over and enjoy our new place. If only we could actually get everything together....


Pepper-Masa Cheesesticks (Vegetarian Planet, Didi Emmons)

Not everybody was a huge fan of these snacks, but my mom and I couldn't get enough of them.

1 1/2 cups unbleached white flour
1 cup masa harina
1 tsp. salt
1 tsp. baking soda
1 tsp. fresh-ground black pepper
2/3 cup grated Parmesan cheese
1/2 lbs. (2 sticks) cold unsalted butter
1 egg, beaten

1. Preheat oven to 400. Combine the flour, masa harina, salt, baking soda, pepper, and Parmesan cheese either in a bowl for hand mixing, or in a food processor.
2. If you're mixing by hand, stir until the ingredients are well mixed. Chop the butter into tiny pieces, and, with a pastry blender or two forks, work the butter into the flour mixture. Add 1/2 cup very cold water, and stir until a mass forms, adding more water if necessary.
If you're using a food processor, turn the machine briefly on and then off until the ingredietns are thoroughly mixed. Chop the butter into 15 to 20 pieces, and add them. Turn the machine on and off until the mixture has a sand-like consistency. Add 1/2 cup very cold water to the mixture. Turn the machine on and off again until the dough begins to come together.
3. Transfer the dough to a clean, floured surface. Form the dough into a ball. With a rolling pin, roll it into a large rectangle, about 10 by 24 inches. Brush the entire surface with egg (you won't need all the egg). Cut the dough into strips 3/4 inch wide and 10 inches long. Cut the strips in half crosswise. Carefully lift them one by one, and place them on an ungreased baking sheet.
4. Bake the sticks for 10 minutes, or until they are golden but not brown. They are best served while they are still warm, but they will keep for at least a week in a sealed container, to be reheated or eaten at room temperature.

Memorial Day BBQ

I'm not quite sure how commemorating those who have fought for our country has turned into a weekend of BBQ's, but I do know that it is a good excuse to host a cookout. I will take up any reason to celebrate life, be with friends, and cook a fabulous meal. We ended up making quite a feast with deviled eggs, potato salad, broccoli salad, baked beans, ribs, chicken, and an impressive strawberry cake to finish it all off. Thanks to all of our soldiers who made this cookout possible.


Mexican Slowboats (Vegetarian Planet, Didi Emmons)

A twist on the typical deviled egg, these flew off the plate so fast that I wished I had made more than 6 eggs worth.

6 large eggs
1/2 jalapeno pepper, minced with or without seeds
3 Tbs. mayonnaise
2 Tbs. whole, low-fat, or nonfat sour cream (or more mayonnaise) [we used extra mayo]
2 Tbs. finely chopped chives or scallions
1/2 tsp. ground cumin seeds
grated rind of 1/2 lime
1/2 tsp. salt
fresh-ground black pepper to taste
3 Tbs. chopped cilantro or parsley

1. In a saucepan, bring about 2 quarts water to a simmer. Gently lower the eggs into the simmering water with a large spoon. Simmer the eggs for 12 minutes. Then place the eggs in a large bowl of ice water for 5 minutes.
2. In a medium bowl, combine the jalapeno, mayonniase, sour cream, chives or scallion, cumin, lime rind, salt, pepper, and 2 Tbs. of the cilantro or parsley.
3. Peel the eggs, then carefully cut them in half lengthwise. Add the yolk halves to the sour cream mixture. With a fork, mash the yolks, distributing them throughout the sour cream. Spoon the mixture into the cavities in the the whites. Place the eggs on a platter, and sprinkle them with the remaining cilantro or parsley.
4. You can make these up to 1 day ahead. Store them, covered, in the refrigerator.


Caribbean Sweet-Potato Salad (Vegetarian Planet, Didi Emmons)

This potato salad wasn't quite as flavorful as I would have hoped. Next time I think I would just amp up the dressing to make the potatoes have more of a punch. Still, quite good and worth trying again.

1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)
1 tsp. Dijon mustard
2 Tbs. lime juice
3 Tbs. chopped cilantro
1 garlic clove, minced
3 Tbs. canola or corn oil
1/2 tsp. salt, or more, to taste
1/4 tsp. fresh-ground black pepper
1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts

1. Put the russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cit it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop cooking.
2. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.
3. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potatoes, the cucumber, and the red onion to the vinaigrette. Toss well.
Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.


Sweet and Tart Mustrad Dressing (The New Moosewood Cookbook, Mollie Katzen)

I wanted to have a green to balance out all of the carbs and meat of the meal. As I was looking through the salad section of this cookbook, I came across this recipe that suggested serving the dressing over chilled cooked vegetables. I decided a delicious salad of slightly steamed then chilled broccoli would be the perfect thing to balance out the meal.

6 Tbs. olive oil
2 Tbs. Dijon mustard
4 Tbs. red wine vinegar [we used white wine vinegar]
2 tsp. real maple syrup or honey
salt and pepper, to taste

1. Whisk everything together. Cover and chill.


Crockpot Baked Beans (International Vegetarian Union, www.ivu.org/recipes, Alison George)

We recently bought a crockpot and desperately wanted to break it in. What better way than with baked beans. These turned out spectacularly. I can't stop eating them! I don't have a picture of them, but their beauty is not their strong point; taste is.

1.5 pound dried beans (ie pea, navy or great northern) (3 cups)
1 medium onion chopped
1/2 cup ketchup
1/2 cup brown sugar
1 cup water
2 Tbs. dry mustard
2 Tbs. molasses
1 Tbs. salt
1 inch fresh ginger root (minced)

1. Wash and sort beans.
2. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 1 hour. Bring to a boil again and then simmer approx 45 min or until cooked but not soft of mushy. Drain beans. Put in crockpot.
3. Mix the rest of ingredients into the beans. Cook on low for 10-12 hours.


Leff's Stout Smoked Ribs (Grilling with Beer, Lucy Saunders)

We didn't follow this recipe perfectly because in order to do so you need to have a charcoal grill. I'm going to write the original recipe in case you want to make these unadulterated. We cooked the ribs by baking them in a 300 degree oven on an aluminum foil covered baking sheet for 2 to 2 1/2 hours and then grilling them to char the outside. The one complaint was that they were a bit salty, but they must have been delicious anyway because people kept going back for seconds, and thirds, and....

1 rack pork ribs
2 Tbs. kosher salt
1 Tbs. cayenne pepper
1 Tbs. ground black pepper
2 Tbs. dark brown sugar
24 oz. stout
2 to 4 whole dried chiles (try mixing pasilla, aji limones, de Arbol, and chipotles)
2 cups apple cider
1/4 to 1/2 cup soy sauce, to taste
1 quart apple juice
1/2 cup calvados (apple brandy)
1 small can (5 oz.) tomato paste
2 Tbs. chipotles en adobo

Mesquite charcoal and apple wood smoking chips (about 2 cups)
disposable aluminum baking pan (8x6x1 1/2-inches)

1. Remove membrane from ribs. Mix kosher sald, cayenne pepper, ground black pepper, and brown sugar. Rub pork ribs with mixture and place in large glass or stainless steel bowl. Set aside at room temperature for 30 minutes to dry.
2. Mix stout, chiles, cider, and soy sauce. Pour over ribs, cover and chill overnight, or at least 4 hours.
3. Soak apple wood chips in apple juice and calvados. Allow to soak for same amount of time as ribs (minimum 4 hours, overnight is best).
4. Remove pork from refrigerator and let sit for 1 to 2 hours while preparing fire. Prepare a charcoal fire: when coals ash over, separate coals (using small garden hoe or long-handled offset spatula) into 2 piles, each pushed to one side of bottom of grill, with room for pan pan in between. (Note: Don't try to start with 2 separate piles and try to light them separately--they'll never ash over at an even rate.)
5. Drain apple-calvados mixture from wood chips into a pitcher or bowl with spout. Reserve soaking liquid. Drain stout mixture from ribs, and transfer to a medium saucepan. Set aside.
6. Position baking pan squarely in between hot coals. Immediately pour in soaking liquid from apple wook chips. Sprinkle chips evenly over both piles of coals, then place the grilling rack on grill top.
7. Place ribs on grill grate, directly over baking pan so fat drips into pan. Allow a few minutes for wood chips to start smoking, then close grill cover and open vents.
8. Ribs will take about 2 hours to cook. Lid may need to be removed every 30 minutes to allow coals to start smoking again if fire starts dying down. Turn ribs every 30 minutes. While ribs are cooking, heat marinade in shallow pan over medium heat. When the mixture comes to a boil, stir in tomato paste. Reduce heat and simmer until thickened. Add chipotles en adobo. This will be table sauce for ribs. Ribs are done when tender; serve with sauce.


Mexican Dark Lager Mole (Grilling with Beer, Lucy Saunders)

Adam butterflied a whole chicken and then grilled it, coating it with this mole sauce. We have a ton of mole left over. It's quite delicious, but I wish it were a bit more flavorful. I think I would add some more heat to it for an extra kick.

2 Tbs. peanut oil
1 onion, chopped (6 oz.)
2 pasilla chiles, chopped and seeds reserved
2 cloves garlic, peeled and smashed
2 Tbs. paprika
1/4 cup grated bittersweet chocolate
1 can (15 oz.) fire-roasted tomatoes with chiles
1 Tbs. ancho chile powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
pinch cinnamon
12 oz. Mexican dark lager
1/3 cup sesame or pumpkin seeds
1 Tbs. canola oil
salt and black pepper to taste

1. Place peanut oil, onion, and pasilla chiles in large deep skillet and cook and stir over medium heat 1 minute. Add garlic, paprika and chocolate. Cook and stir until onions are tender, about 3 more minutes. Place in blender and add tomatoes, chile powder, cumin, oregano, coriander, and cinnamon. Cover and pulse on HIGH until mixed and chiles are finely chopped. Add lager to reach desired consistency, about 10 to 12 oz. Return to saucepan.
2. In a small saucepan over low heat, toast sesame or pumpkin seeds with the reserved pasilla chile seeds; add just enough canola oil to keep seeds from sticking. When golden, stir seeds into simmering mole sauce. Taste and adjust seasonings. Simmer until thickened. Brush on grilled chicken or pork.


Strawberry Layer Cake (Cooking Light, May 2009)

We were originally drawn to this cake because it reminds us of the top layer of our wedding cake. Cute, huh? It looks really impressive and tastes wonderfully strawberry-y. It was a bit a dense, and I'm not quite sure what went wrong to make that happen. Also, Adam changed up the icing by doubling the cream cheese and cutting back on the powdered sugar by a little less than a cup. All in all, a delicious way to end the evening.

1. Preheat oven to 350.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginnning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Cookin with the Cuz

My cousin Diana came to visit last Friday and I knew there was only one thing we could fill the night with--cooking! And that's exactly what we did! With some damn good food too, if I may say so myself. We started the night off with an odd, but fantastic, almond-orange dip with veggies and pita chips. Then, we moved on to portobello veggie burgers and a roasted potato salad. We completed the evening with a limoncello sorbet. Cooking for and with the people you love is absolutely the best thing in the world (and it doesn't hurt if you make fantastic things either).


Almond-Orange Dip (The New Enchanted Broccoli Forest, Mollie Katzen)

You could dip practically anything in this dip, because it is that good. You could even put it on sandwiches for some flair.

1 12-oz. box silken tofu
1 cup almond butter
2/3 cup orange juice
2 tsp. grated fresh ginger
1 medium clove garlic, minced
1 tsp. soy sauce
2 Tbs. minced fresh parsley
2 Tbs. minced fresh chives
1/2 tsp. grated orange rind
3/4 tsp. salt
fresh black pepper, to taste
cayenne, to taste

1. Combine all ingredients in a blender or food processor and puree until smooth.
2. Season to taste, cover, and refrigerate until cold.


Portobello Burgers (Vegetarian Planet, Didi Emmons)

We made the suggested variation of this burger, which is to add 3 oz. goat cheese to the mixture. Delicious!

2/3 cup dried lentils
6 oz. portobello mushrooms
2 Tbs. olive oil
1 1/2 cups minced onions
2 large garlic cloves, minced
1/2 tsp. ground cumin seeds
1/2 tsp. salt, or more, to taste
fresh-ground black pepper, to taste
5 slices stale or toasted sandwich bread
1/2 cup chopped parsley

1. Bring 2 quarts water to a boil, and add the lentils. Simmer the lentils for 20 to 30 minutes or until they are tender. Drain the lentils, and let them cool.
2. Cut off the dirt-laden base of each mushroom stem, then chop the remainder of the stems and the caps fine.
3. Heat 1 Tbs. of the olive oil in a large skillet over medium heat, and add the onions. Cook them, stirring occasionally, for 5 minutes or until they soften. Add the garlic, and cook 2 minutes more, stirring constantly. Add the chopped mushrooms and the cumin to the skillet, and cook for 5 minutes, stirring occasionally. Season well with the salt and pepper, and take the pan off the heat.
4. Break the bread into pieces, and whirl them to crumbs in a food processor. Transfer 2 cups crumbs to a large bowl. Put the lentils into the processor, and run the machine in spurts until they are coarsely chopped and somewhat pasty. Add the chopped parsley and sauteed mushrooms and onions to the bowl, and mix well with your hands or a sturdy spoon. Season with additional salt and pepper to taste. Add more bread crumbs if the mixture is too wet to form a patty. Chill the mixture from 1 hour to a week.
5. Form the burger mixture into four 4-inch patties. Heat the remaining oil in a large skillet (not non-stick) over medium heat. Pan-fry until the undersides are a deep golden brown, about 3 minutes. Flip the burgers, and cook them about 3 minutes more. Serve the burgers hot.


Roasted Potato Salad with Mint Vinaigrette (Cooking Light, May 2005)

3 cups (2-inch) cut green beans
3 cups (1-inch square) cut red bell pepper (about 2 large peppers)
1/2 cup chopped fresh mint
1/2 cup fat-free less-sodium chicken broth [or veggie broth]
4 garlic cloves, sliced
2 lbs. small red potatoes, quartered
2 Vidalia or other sweet onions, trimmed and quartered
cooking spray
1/2 cup chopped fresh mint
1/3 cup white wine vinegar
2 Tbs. olive oil
1 tsp. salt
1/2 to 1 tsp. coarsely ground black pepper

1. Preheat over to 400.
2. Combine first 7 ingredients; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray; cover with foil. Bake at 400 for 20 minutes. Uncover and stir; bake, uncovered, and additional 40 minutes or until lightly browned, stirring after 20 minutes. Let stand 5 minutes. Place vegetable mixture in a large bowl.
3. Combine 1/2 cup mint, vinegar, oil, salt, and black pepper, stirring well with a whisk. Drizzle vinaigrette over vegetable mixture, and toss well to coat. Serve at room temperature or chilled.


Limoncello-Mint Sorbet with Fresh Blackberries (Cooking Light, May 2009)

This is extremely flavorful and refreshing. I could actually only eat a few bites because it was so intense. I think that this would work really well for a palate cleanser in the middle of the meal or as a hot summer night's dessert.

2 cups water
1 1/3 cups sugar
1/2 cup limoncello [we used our own homemade limoncello]
1 cup fresh lemon juice (about 6 large lemons)
1/2 cup chopped fresh mint
2 cups blackberries
lemon slices (optional)

1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.
2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired.

Desserts Galore!

We have been making quite a few desserts lately, so I am going to group a few of them together. In particular, we have been making a lot of ice cream. My sister gave us an ice cream maker for Christmas, and it works so well that we can't help but use it all the time. While my parents were here, we made coffee ice cream and paired it with a perfectly gooey Hot Chocolate Cupcakes. And, while Adam's parents were here, we made a wonderfully chocolate ice cream that we topped with freshly sliced strawberries.


Coffee Ice Cream (Cuisinart Ice Cream Maker Recipe Booklet)

1 cup whole milk, well chilled [we actually used the skim milk we had in the fridge; use whatever milk you have]
3/4 cup granulated sugar
2-3 Tbs. instant espresso or coffee, to taste
2 cups heavy cream, well chilled
1 tsp. pure vanilla extract

1. In a medium bowl, use a hand mixer or a whisk to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Turn the machine ON, pour the mixture into freezer bowl and let mix until thickened, about 25-30 minutes. [We always put the ice cream in the freezer for a few hours before eating.]


Hot Chocolate Cupcakes (Cupcakes!, Elinor Kilvans)

These didn't really end up in cupcake form, but they sure were delicious!

1/2 cup (1 stick) unsalted butter, cut into 6 pieces
1 1/3 cups (8 oz.) semisweet chocolate chips or chopped semisweet chocolate
2 large eggs
3/4 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1/4 cup unbleached all-purpose flour
2 Tbs. chocolate fudge sauce, cold

1. Position a rack in the middle of the oven. Preheat the oven to 350. Line 6 extra-large muffin tin cups with large paper liners. Spray the paper liners with nonstick cooking spray.
2. Put the butter and chocolate chips in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the butter and chocolate chips are melted and smooth. Remove from the water and set aside to cool slightly.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs, sugar, salt, and vanilla until thickened and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate mixture. Mix in the flour until it is incorporated.
4. Fill each paper liner with slightly more than 1/3 cup of batter, to about 1/2 inch below top of the liner. Put 1 tsp. of the cold chocolate sauce in the center of each cupcake and use a small metal spatula or clean finger to spread the batter over the chocolate sauce, covering it completely.
5. Bake just until the to9ps are firm and a toothpick inserted near the edge comes out with a little sticky, but not wet, batter clinging to it, about 20 minutes. (If you test the center, you will hit the melted filling.) Cool the cupcakes for 10 to 20 minutes in the pan on a wire rack.
6. Carefully lift the cupcakes by their papers from the pan. Carefully remove the papers, and use a wide metal spatula to slide the cupcakes onto serving plates. Place a scoop of ice cream beside each cupcake and serve immediately.
Note: The cupcakes can be left in their paper liners, covered, and stored at room temperature for up to 2 days. Rewarm them for about 10 minutes in a preheated 225 oven.


Ben's Chocolate Ice Cream (Ben & Jerry's Ice Cream and Dessert Book, Ben Cohen and Jerry Greenfield with Nancy J. Stevens)

We didn't use a double boiler to melt the chocolate, and the ice cream came out a little grainy, but the flavor was absolutely delicious.

4 oz. unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp. vanilla extract
1 pinch salt

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.
3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Appetizer or Dessert?

Adam had bought a late-harvest Zinfandel from a small vineyard in Russian River Valley called Harvest Moon. He wanted to share it with my parents, thinking they would really enjoy it. At the same time, we found this recipe for a Fig and Gorgonzola Tart that suggested serving the tart as a dessert with a glass of port. So, we decided to do just that! They also suggested that the tart could be served as an appetizer and either hot or at room-temperature. I could definitely see this tart at a summertime picnic.
I have to say that this isn't my favorite recipe. It grew on me the more I ate it though. And, Adam loved it from the beginning. It's definitely worth trying for yourself.


Fig and Gorgonzola Tart (Cooking Light, July 2007)

Crust
1 1/4 cups all-purpose flour (about 5 1/2 oz.)
1 Tbs. sugar
dash of salt
1/4 cup chilled butter, cut into small pieces
2 Tbs. ice water
cooking spray

Filling
12 dried Black Mission figs, stems removed
1/4 cup fig preserves
1 Tbs. hot water
1/2 cup (2 oz.) crumbled Gorgonzola or other blue cheese

1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add butter; pulse 15 times or until mixture resembles cornmeal. With processor on, slowly add 2 Tbs. ice water, 1 Tbs. at a time, through food chute, processing just until blended (do not allow dough to form a ball). Press into bottom and up sides of a 9-inch tart pan coated with cooking spray. Cover and refrigerate 30 minutes.
2. Preheat oven to 375.
3. Place pan on a baking sheet. Bake at 375 for 20 minutes (crust will be very lightly browned at edges). Cool slightly .
4. To prepare filling, place figs in a bowl; add enough boiling water to cover fruit. Cover and let stand 15 minutes or until figs are soft. Drain well; chop figs. Combine preserves and 1 Tbs. hot water in a medium bowl. Stir in chopped figs. Spoon fig mixture into crust, and spread in an even layer. Bake at 375 for 10 minutes or until heated. Cool on a wire rack 5 minutes. Sprinkle tart with cheese.

Impress the Guests

Two of my west coast dance friends came over for dinner on Sunday night. To both impress them (hopefully it worked) and to test out our new pasta attachment for our KitchenAid mixer, we thought we would try our hand at making ravioli. It turned out pretty well, although in we made a mistake in the final steps. All throughout the process, the recipe warns not to let the pasta dough get dry and tough. So, following those directions, we put the ravioli on wet paper towels. Inevitably, the ravioli all stuck to the paper towels and ripped when we tried to remove them. We were able to triage the majority of them. In the end, the pesto-ricotta and wild mushroom ravioli with a garden tomato sauce came out wonderfully tasty. We topped the dinner off with a variation on cheesecake bars. All-in-all, the meal was a success.

Fresh Egg Pasta for Ravioli (The Complete Book of Pasta and Noodles)

2 cups all-purpose flour
3 large eggs, beaten

1. Pulse the flour in the work bowl of a food processor fitted with the metal blade to evenly distribute and aerate. Add the eggs, process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 tsp. at a time; if the dough sticks to the side of the work bowl, add flour, 1 Tbs. at a time, and process until the dough forms a rough ball.)
2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. Cut about one-sixth of the dough from the ball and flatten into a disk; rewrap the remaining dough. Run the dough through the widest setting of a manual pasta machine. Bring the ends of the dough toward the middle and press down to seal. Run the dough, open side first, through the widest setting again. Fold, seal, and roll again. Without folding, run the pasta through the widest setting 2 more times, until the dough is smooth. If at any point the dough is sticky, lightly dust with flour. Continue to run the dough through the machine; narrow the setting each time, until you use the last setting on the machine, and the outline of your hand is visible through the dough sheet. Lay the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to keep the pasta from drying out. Repeat the process with the remaining pieces of dough.

Pesto and Ricotta Filling (The Complete Book of Pasta and Noodles)

I have to say that we just used the leftover pesto we had in the fridge from another meal, but I'm sure that this filling recipe would be wonderful as well, or you could use premade pesto and simply add the ricotta and egg yolk. In addition, we halved this recipe and the other filling to match with the one batch of pasta. There was enough for 6 meals.

1/4 cup pine nuts, walnuts, or almonds
3 medium garlic cloves, threaded on a skewer
2 cups packed fresh basil leaves
2 Tbs. fresh flat-leaf parsley leaves (optional)
7 Tbs. extra-virgin olive oil
pinch salt
1/4 cup finely grated Parmesan cheese
2 cups ricotta cheese
1 large egg yolk

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
2. Meanwhile, bring a small saucepan of water to a boil. Lower the skewered garlic into the water; boil 45 seconds. Immediately run the garlic under cold water. Remove from the skewer; peel and mince.
3. Place the basil and parsley (if using) in a heavy-duty, quart-size, sealable plastic bag; pound with the flat side of a meat pounder until all the leaves are bruised.
4. Place the nuts, garlic, basil, parsley, oil, and salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheeses and egg yolk, and adjust the salt. (The filling can be covered and refridgerated overnight.)


Wild Mushroom Filling (The Complete Book of Pasta and Noodles)

2 Tbs. extra-virgin olive oil
2 medium garlic cloves, minced
10 oz. fresh wild or domestic mushrooms, stems trimmed and minced
1 oz. dried porcini mushrooms, rehydrated in 1 cup hot water, strained, and minced
1/4 cup minced fresh flat-leaf parsley leaves
salt and ground black pepper
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg yolk

1. Heat the oil in a medium skillet. Add the garlic and saute over medium heat until golden, about 2 minutes. Add the fresh mushrooms and cook until wilted, about 4 mintues. Stir in the porcini, parsley, and salt and pepper to taste. Cook until the liquid evaporates, about 2 minutes. Remove the pan from the heat and transfer contents to a medium bowl. Cool slightly.
2. Stir in the remaining ingredients. (The filling can be covered and refrigerated overnight.)

Ravioli Preparation (The Complete Book of Pasta and Noodles)

1. Use a pizza wheel or sharp knife to cut pasta sheets into long rectangles measuring 4 inches across. Place small balls of filling (about 1 rounded tsp. each) in a line 1 inch from the bottom of the pasta sheet. Leave 1 1/4 inches between each ball of filling.
2. Fold over the top of the pasta and line it up with the bottom edge. Seal the bottom and the two open sides with your fingers.
3. Use a fluted pastry wheel [or knife] to cut along the two sides and bottom fo the sealed pasta sheets.
4. Run the pastry wheel between the balls of filling to cut out the ravioli.
5. Bring 4 quarts of water to a boil in a large pot. Add 1 Tbs. salt and half the pasta. Cook, lowering the heat if necessary to keep the water at a gentle boil, until doubled edges are al dente, 4 to 5 minutes. With a slotted spoon, transfer the ravioli to warmed bowls or plates; add some sauce. Meanwhile, put the remaining ravioli in the boiling water and repeat cooking and saucing process. Serve immediately.


Garden Tomato Sauce (The Complete Book of Pasta and Noodles)

1 28-oz. can diced tomatoes packed in juice
3 Tbs. unsalted butter
1 small onion, minced
1 medium carrot, peeled and minced
salt
2 Tbs. minced fresh basil or flat-leaf parsley leaves

1. Melt the butter in a medium saucepan. Add the onion and carrot; cook over medium heat until the vegetable soften, but do not brown, about 10 minutes. Stir in the tomatoes and 1/2 tsp. salt; simmer until thickend slightly, about 10 minutes. Stir in the basil and adjust the seasonings. (The sauce can be covered and refrigerated for 2 days. Reheat before serving.)

Raspberry Cheesecake Bars (Cooking Light, March 2005)

So, I must admitt that we didn't read these directions very well before starting the preparation. We thought that these bars didn't have a crust; therefore, we decided to make an Oreo crust with Oreos and butter. Then, while mixing, we realized that we were making the crust. We added the second crust on top. I would choose to stick with just the Oreo crust next time, but perhaps if you follow the recipe all the way through the top crust would have been better.

1 1/2 cups all-purpose flour
3/4 tsp. salt
3 1/2 Tbs. butter, melted
1 cup packed brown sugar
1 1/2 tsp. vanilla extract, divided
3 large eggs, lightly beaten
1/2 cup granulated sugar
1/2 cup light sour cream
1 tsp. grated lemon rind
1 Tbs. fresh lemon juice
1 (8-oz.) package 1/3-less-fat cream cheese
cooking spray
1 1/2 cups fresh raspberries [or blackberries]

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combi9ne flour and salt, stirring with a whisk.
3. Combine butter, brown sugar, 1 tsp. vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.
4. Place 1/2 tsp. vanilla, granulated sugar, and next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
5. Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by Tbs. over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.
6. Bake at 350 for 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.

Cookin' Up a Storm

Friday night we had some new friends over for dinner. We thought we should go all out for them. (We have to impress, right?) We came up with a fantastic menu that really may have been one of our most impressive meals we've ever made--and that's saying a lot, if I may say so myself. For appetizers we had Oven-Dried Tomato on Toast Rounds and Pretzel Goat Cheese Bites. Our main course consisted of Sweet Potato Ravioli with Lemon-Sage Brown Butter over sauteed mixed greens. We ended the night by completely indulging in a Turtle Cheesecake. The food and company couldn't have been better.


Oven-Dried Tomato on Toast Rounds (Cooking Light, October 2006)

This recipe takes a long time to prepare. It's very hands-off, but the tomatoes are supposed to bake for 4 hours. We only had 3 hours, and they still turned out magnificently. I would say to just keep the tomatoes in the oven as long as you can but don't stress if can't bake them for the whole time. We used homemade bread that we then broiled until crisp with a touch of olive oil, but store-bought bread would work just fine. Also, we used dried herbs rather than fresh to lower the cost of the evening. I don't think anyone missed the fresh herbs, because the tomatoes themselves were so incredibly flavorful.

12 plum tomatoes, peeled, seeded, and cut in half lengthwise
3 Tbs. olive oil
2 Tbs. chopped fresh herbs (rosemary, thyme, oregano)
6 garlic cloves, thinly sliced
1 tsp. freshly ground black pepper
1/2 tsp. salt
24 (1/2-inch-thick) slices French bread baguette, toasted
24 fresh basil leaves

1. Preheat over to 250.
2. Arrange tomato halves in a single layer in a 13 x 9-inch baking dish. Drizzle with oil; sprinkle with herbs, garlic, pepper, and salt. Bake at 250 for 4 hours. Place one dried tomato half on each toast round. Garnish each with 1 basil leaf.


Pretzel Goat Cheese Bites

Adam and his brother had a big tub of pretzels to snack on during their drive out west. We still have them. Needless to say, they are bit stale. Instead of throwing them away, I decided to try my hand at making them into breadcrumbs. I thought the idea of fried goat cheese would be fantastic as well, so we combined the two ideas into one. They tasted pretty good, but I don't think I'll be making these again any time soon. But, if you are looking for a new and innovative way to serve cheese, perhaps you want to try this recipe out.

5 pretzel rods, crushed
1 log of goat cheese, sliced into rounds
1 egg white, beaten
canola or vegetable oil

1. Dip the goat cheese rounds in the egg white and then the pretzel bits, making sure to fully cover the cheese.
2. Heat the oil in a non-stick skillet over medium-high heat. Place the pretzel goat cheese rounds in the oil until crispy on both sides. Remove from oil and serve immediately.


Sweet Potato Ravioli with Lemon-Sage Brown Butter (Cooking Light, October 2007)

Here's a way to use the leftover wonton wrappers from the dumplings I made a few weeks ago! We served these ravioli over a bed of sauteed mixed greens. The flavors of the sauce, ravioli, and greens blended perfectly together. I highly recommend serving this dish that way.

1 (1-lbs.) sweet potato
2 Tbs. grated fresh Parmesan cheese
1/2 tsp. salt, divided
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
cooking spray
3 Tbs. butter
1 Tbs. chopped fresh sage
1 Tbs. fresh lemon juice
1/8 tsp. freshly ground black pepper
sage sprigs (optional)

1. Preheat oven to 400.
2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 for 40 minutes or until tender. Cool. Peel potato; mash. (I actually just steamed the potato by cutting it into chunks and microwaving in a covered dish with a bit of water. This is a much faster process.) Combine potato, cheese, 1/4 tsp. salt, cinnamon, and nutmeg in a small bowl.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 Tbs. potato mixture into center of wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle.
4. Bring 6 quarts water to a boil Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
5. Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in 1/4 tsp. salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.


New York Cheesecake (Betty Crocker's Cookbook)

We made this decadent cheesecake and then drizzled caramel and hot fudge on top with chopped pecans to make a Turtle Cheesecake. The recipe calls for a flour crust, but we opted for a Vanilla Wafer cookie crust. We made this by pulsing the cookies in a food processor and mixing it with melted butter. Let me just say that this is the most heavenly delicious dessert I have had in a long time.

crust (of your choice)
5 packages (8 oz. each) cream cheese, softened
1 3/4 cups sugar
3 Tbs. all-purpose flour
1 Tbs. grated orange peel, if desired
1 Tbs. grated lemon peel, if desired
1/4 tsp. salt
5 large eggs
2 large egg yolks
1/4 cup whipping cream

caramel
hot fudge
pecans, chopped

1. Make crust.
2. Heat oven to 475.
3. Beat cream cheese, sugar, flour, orange peel, lemon peel, and salt in large bowl with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks, and 1/4 cup whipping cream on low speed until well blended. Pour into crust.
4. Bake 15 minutes.
5. Reduce oven temperature to 200. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan away from drafts on wire rack 30 minutes.
6. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
7. Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve.
*8. Drizzle with caramel and hot fudge, and top with chopped pecans. Indulge!

Strawberry Shortcake with a Twist

Saturday night we had a game night with the neighbors. Naturally, we had to impress them with a dessert, so Adam suggested we make strawberry shortcake. We didn't actually have enough strawberries to make a pure strawberry shortcake, so we added banana to the fruit mix. To make the dessert even more heavenly, Adam made fresh whipped cream, both the original variety and chocolate. I must give all the credit of this fabulous dessert to the Magruders--June, who gave us the recipe, and Adam, who made the whipped cream and inspired the baking.


Strawberry-Banana Shortcake (June with our variations)

The wonderful thing about shortcake is that it takes a relatively little amount of time to bake, only 12-15 minutes. And, in comparison to other baked goods, it's not too terrible for you. All-in-all, a perfect dessert.

2 cups flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, cut into pieces
3/4 cup milk

2 pints strawberries (we only had 1, but 2 would have been better), sliced
2 bananas, sliced
1 Tbs. sugar

1 cup whipping cream
2 Tbs. sugar
chocolate syrup, to taste

1. Preheat the oven to 450.
2. Combine the dry ingredients in a food processor just to mix. Add the butter and pulse until the mixture looks like cornmeal.
3. Transfer the mixture into another bowl. Make a hole in the middle of the flour. Pour the milk into the hole and stir until moistened. You may not need all of the milk.
4. Pour the shortcake mixture into a greased 8 x 8 x 2 pan and bake for 12-15 minutes.
5. Meanwhile, place the sliced strawberries in a bowl and coat with 1 Tbs. sugar. Set aside.
6. To make the whipped cream, place the whipping cream in a very cold metal mixing bowl. Beat the cream until soft peaks have formed; fold in the sugar. Divide the whipped cream, adding chocolate syrup to half.
7. Cut the cooked shortcake into bars and split in half. Top with strawberries, bananas, and whipped cream. Indulge!

It's Just Cookies Guys, Just Cookies!

Having just come back from L.A., where I participated in the Avon Walk for Breast Cancer (an amazing 2-day, 39.3 mile walk), and seeing Adam for the first time in a few days, we decided to do something we do best together--bake. Since this was an impromptu baking session, we had to use what we had. Luckily, we had butterscotch chips with a yummy recipe on the back of the bag for Oatmeal Scotchies. Maybe it's not the most high-class cookie recipe ever, but it sure is delicious (and the oatmeal makes you feel not so guilty for eating them all). We made only a half batch so that we could bake something else a little sooner, but I'm going to give you the recipe for the whole batch.


Oatmeal Scotchies (Nestle Tollhouse Butterscotch Morsels Bag)

1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange (we used the vanilla)
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. package) Nestle Tollhouse Butterscotch Flavored Morsels

1. Preheat oven to 375.
2. Combine flour, baking soda, cinnamon, and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.
3. Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Late-Night Blondies

Adam and I had a late-night craving for some blondies, so we fulfilled that craving and made some. We spiced up the Betty Crocker's Cookbook Butterscotch Brownies with walnuts, butterscotch chips, and chocolate chips. Absolutely scrumptious!

Butterscotch Brownies (Betty Crocker's Cookbook, Bridal Edition)

1/4 cup butter or stick margarine
1 cup packed brown sugar
1 tsp. vanilla
2 Tbs. milk
1 large egg
1 cup all-purpose flour
1/2 cup chopped nuts, if desired (we used walnuts)
1 tsp. baking powder
1/2 tsp. salt

Our indulgent additions:
1/2 cup butterscotch chips
1/2 cup chocolate chips

1. Heat oven to 350. Grease bottom and sides of square pan, 8 x 8 x 2 inches, with shortening.
2. Melt butter in 1 1/2-quart saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows while warm.

Salty Cookies? Yes, Please!

Adam and I were watching Paula Deen on Food Network, as usual, and saw her making all sorts of cookies and treats. Naturally, we decided that cookie-making was going to be part of our Sunday afternoon. We started looking through cookbooks and found one for which we had all the ingredient: Sweet and Salty Peanut Chocolate Chunk Cookies. Let the cookie-making begin!

Sweet and Salty Peanut Chocolate Chunk Cookies (Cooking Light, March 2007)

The recipe, as the title denotes, calls for peanuts, but Cooking Light suggested that any nut could be substituted. We had pecans, so we used pecans. The combination of the nuts, sweetness of the sugar and chocolate, and the addition of the sea salt make these cookies absolutely delicious and satisfying for every palate. And, they are fairly low-fat, at least as low-fat as a cookie can get while still tasting fantastic.

1/3 cup coarsely chopped unsalted, dry-roasted peanuts (or pecans)
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 tsp. vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 tsp. coarse sea salt
cooking spray

1. Preheat oven to 350.
2. Place nuts in a small baking pan. Bake at 350 for 8 minutes or until lightly toasted, cool.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
4. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.
5. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
6. Devour!