For the crust:
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
♥ A collection of recipes tried and true and ones yet to try ♥
Showing posts with label To Try. Show all posts
Showing posts with label To Try. Show all posts
No-Bake Chocolate and Peanut Butter Oatmeal Bars
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
Bruce's favorite: Mrs. Dudley's Coconut Oatmeal Cookies
Mix together:
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
Two-Tone Fudge
1 1/2 teaspoons butter- For buttering aluminum foil lined 9 inch square pan
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
Sweet Potatoes with Carmalized Apples
6 sweet potatoes
1 teaspoon salt
3 Granny Smith apples peeled and cored
1 tablespoon lemon juice
9 tablespoons unsalted butter plus more for pan
6 tablespoons heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
1.) Heat oven to 425. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and and place flesh in a medium bowl; add salt, and mash with fork.
2.) Meanwhile, slice apples into 1/8 inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3.) In a medium skillet, melt 3 tablespoons butter over medium high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute per each side. As they finish cooking, transfer to a plate and set aside.
4.) In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3 quart oven proof casserole. Arrange apple slices over potatoes; set aside.
5.) In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over apples and cover with aluminum foil.
6.) Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
1 teaspoon salt
3 Granny Smith apples peeled and cored
1 tablespoon lemon juice
9 tablespoons unsalted butter plus more for pan
6 tablespoons heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
1.) Heat oven to 425. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and and place flesh in a medium bowl; add salt, and mash with fork.
2.) Meanwhile, slice apples into 1/8 inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3.) In a medium skillet, melt 3 tablespoons butter over medium high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute per each side. As they finish cooking, transfer to a plate and set aside.
4.) In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3 quart oven proof casserole. Arrange apple slices over potatoes; set aside.
5.) In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over apples and cover with aluminum foil.
6.) Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
Cherry Swirl Brownies
2 packages cream cheese
1/2 cup sugar
1/2 cup chopped, well drained maraschino cherries
1 egg
1 package triple chunk brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
Heat oven to 350. Grease or use cooking spray on bottom of 13"x9" pan. Beat cream cheese, sugar, cherries and 1 egg in medium bowl with spoon until smooth. Make brownie batter according to package, except spread half of the batter in the pan. Spread cream cheese mixture over batter. Spoon remaining batter on top. Gently spread to cover. Bake 40 to 43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely before cutting. Store covered in refrigerator.
1/2 cup sugar
1/2 cup chopped, well drained maraschino cherries
1 egg
1 package triple chunk brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
Heat oven to 350. Grease or use cooking spray on bottom of 13"x9" pan. Beat cream cheese, sugar, cherries and 1 egg in medium bowl with spoon until smooth. Make brownie batter according to package, except spread half of the batter in the pan. Spread cream cheese mixture over batter. Spoon remaining batter on top. Gently spread to cover. Bake 40 to 43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely before cutting. Store covered in refrigerator.
Watergate Salad
2 pkg. (4oz serving size each) Jello Pistachio Flavor Instant Pudding
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
Molasses-Gingerbread Cookies/Gingerbread Cheesecake
Molasses Gingerbread Cookies
5 1/2 cups all- purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
1.) Whisk together flour, baking soda, salt and spices in a medium bowl.
2.) Beat butter and sugar with a mixer on medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into three portions and wrap each in plastic wrap. Refrigerate for 1 hour.
3.) Preheat oven to 350 degrees. On a generously floured piece of parchment, ,roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.
4.) Cut out desired shapes. Transfer to parchment lined baking sheets and freeze for 15 minutes.
5.) Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes more. Cool on sheets on wire racks.
Make royal icing to decorate if desired.
Gingerbread Cheesecake
All purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs,, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men
1.) Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2.) On a generously floured piece of parchment, roll dough to a 13-by-10 inch rectangle about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces then pulse in a food processor until finely ground.
3.) Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4.) Reduce oven heat to 325 degrees. Beat cream cheese with a mixture on medium speed until fluffy, about three minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.
5.) Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate uncovered for at least 8 hours (preferably overnight).
6.) Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.
5 1/2 cups all- purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
1.) Whisk together flour, baking soda, salt and spices in a medium bowl.
2.) Beat butter and sugar with a mixer on medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into three portions and wrap each in plastic wrap. Refrigerate for 1 hour.
3.) Preheat oven to 350 degrees. On a generously floured piece of parchment, ,roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.
4.) Cut out desired shapes. Transfer to parchment lined baking sheets and freeze for 15 minutes.
5.) Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes more. Cool on sheets on wire racks.
Make royal icing to decorate if desired.
Gingerbread Cheesecake
All purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs,, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men
1.) Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2.) On a generously floured piece of parchment, roll dough to a 13-by-10 inch rectangle about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces then pulse in a food processor until finely ground.
3.) Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4.) Reduce oven heat to 325 degrees. Beat cream cheese with a mixture on medium speed until fluffy, about three minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.
5.) Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate uncovered for at least 8 hours (preferably overnight).
6.) Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.
Party Roll Ups
1/2 cup (half of 8 ounce tub) Philadelphia Chive and Onion Cream Cheese Spread
1/4 cup Athenos crumbled reduced fat feta cheese
4 spinach-flavored flour tortillas (10 inches)
6 ounces smoked salmon, thinley sliced
1 cup baby spinach leaves
Mix cream cheese spread and feta cheese until well blended. Spread evenly onto tortillas; top evenly with salmon and spinach.
Roll up tortillas tightly; wrap individually in plastic wrap. Refridgerate at least 2 hours or overnight.
Remove plastic wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on a serving plate.
1/4 cup Athenos crumbled reduced fat feta cheese
4 spinach-flavored flour tortillas (10 inches)
6 ounces smoked salmon, thinley sliced
1 cup baby spinach leaves
Mix cream cheese spread and feta cheese until well blended. Spread evenly onto tortillas; top evenly with salmon and spinach.
Roll up tortillas tightly; wrap individually in plastic wrap. Refridgerate at least 2 hours or overnight.
Remove plastic wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on a serving plate.
Roasted Pumpkin with Shallots and Sage/Rigatoni with Roasted Pumpkin and Goat Cheese
Roasted Pumpkin with Shallots and Sage
1 medium sugar pumpkin (about 4 pounds), peeled, seeded and cut into 2-inch cubes
4 shallots, peeled and quarted lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper
Preheat oven to 450. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets; season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Rigatoni with Roasted Pumpkin and Goat Cheese
Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe Roasted Pumpkin with Shallots and Sage (above)
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot. Add butter, cheese and pasta water; toss until butter has melted. Gently fold in Roasted Pumpkin; season with salt and pepper. Divide among serving bowls and serve immediately.
1 medium sugar pumpkin (about 4 pounds), peeled, seeded and cut into 2-inch cubes
4 shallots, peeled and quarted lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper
Preheat oven to 450. Divide pumpkin, shallots, oil and sage between two large rimmed baking sheets; season with salt and pepper and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Rigatoni with Roasted Pumpkin and Goat Cheese
Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe Roasted Pumpkin with Shallots and Sage (above)
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water, drain pasta and return to pot. Add butter, cheese and pasta water; toss until butter has melted. Gently fold in Roasted Pumpkin; season with salt and pepper. Divide among serving bowls and serve immediately.
Fresh Fettuccine with Quick Meat Sauce
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup dry white wine
1 can (28 ounces) whole peeled tomatoes in juice, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
18 ounces fresh fettuccini
Grated parmesan for serving (optional)
1.) Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef, cook, breaking up meat with a spoon until no longer pink, 2 to 3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano, and red pepper flakes; cook until sauce is slightly thickened, 2 to 3 minutes.
2.) Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately with Parmesan if desired.
Note to self: Make it complete with foccacia bread and salad.
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup dry white wine
1 can (28 ounces) whole peeled tomatoes in juice, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
18 ounces fresh fettuccini
Grated parmesan for serving (optional)
1.) Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef, cook, breaking up meat with a spoon until no longer pink, 2 to 3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano, and red pepper flakes; cook until sauce is slightly thickened, 2 to 3 minutes.
2.) Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately with Parmesan if desired.
Note to self: Make it complete with foccacia bread and salad.
Lemon-Ginger Bundt Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled) plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup lemon juice (from 2 lemons)
1/3 cup minced crystalized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners sugar for dusting
1.) Preheat oven to 350. Butter and flour a standard 12 cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
2.) Using an electric mixer, beat butter and granulated sugar on medium high until fluffy and light, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.
3.) With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix until just incorperated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
4.) Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. To store, wrap cake in plastic, and keep at room temperature, up to three days. Dust with confectioners sugar before serving.
3 cups all-purpose flour (spooned and leveled) plus more for pan
2 tablespoons finely grated lemon zest and 1/3 cup lemon juice (from 2 lemons)
1/3 cup minced crystalized ginger
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
Confectioners sugar for dusting
1.) Preheat oven to 350. Butter and flour a standard 12 cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
2.) Using an electric mixer, beat butter and granulated sugar on medium high until fluffy and light, 4 to 5 minutes. Add eggs one at a time, beating well after each addition, mix in lemon juice.
3.) With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix until just incorperated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
4.) Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. To store, wrap cake in plastic, and keep at room temperature, up to three days. Dust with confectioners sugar before serving.
Pumpkin Layer Cake
1 cup (2 sticks) unsalted butter, softened, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled) plus more for pans
1 tablespoon pumpkin-pie spice plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
Creamy Spiced Frosting (below)
1.) Preheat oven to 350. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper. Dust pan with flour; tapping out excess. Whisk flour, pupkin-pie spice, baking soda, and salt; set aside.
2.) In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until just combined.
3.) Divide batter between prepared pans. Smooth tops and tap pans on work surface sever times to eliminate large air bubbles. Bake until a toothpick inserted comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans and invert them onto a wire rack to cool completely.
4.) Set a rimmed baking sheet upside down on work surface. Place one cake on top and spread wih 1/3 of frosting. Place second cake on top and spread remaining frosting over top and sides of cake. Using two wide metal spatuals, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice if desired.
Creamy Spiced Frosting
In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room temperature unsalted butter and 1 bar (8 ounces) room temperature cream cheese until smooth; gradually beat in one pound (1 box) confectioners sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.
2 1/2 cups all-purpose flour (spooned and leveled) plus more for pans
1 tablespoon pumpkin-pie spice plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
Creamy Spiced Frosting (below)
1.) Preheat oven to 350. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper. Dust pan with flour; tapping out excess. Whisk flour, pupkin-pie spice, baking soda, and salt; set aside.
2.) In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until just combined.
3.) Divide batter between prepared pans. Smooth tops and tap pans on work surface sever times to eliminate large air bubbles. Bake until a toothpick inserted comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans and invert them onto a wire rack to cool completely.
4.) Set a rimmed baking sheet upside down on work surface. Place one cake on top and spread wih 1/3 of frosting. Place second cake on top and spread remaining frosting over top and sides of cake. Using two wide metal spatuals, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice if desired.
Creamy Spiced Frosting
In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room temperature unsalted butter and 1 bar (8 ounces) room temperature cream cheese until smooth; gradually beat in one pound (1 box) confectioners sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.
Herb Crusted Salmon with Spinach Salad
3 slices white sandwich bread
1 cup parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced
1.) Preheat oven to 450. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse bread crumbs form.
2.) Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3.) Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
1 cup parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced
1.) Preheat oven to 450. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse bread crumbs form.
2.) Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
3.) Meanwhile, in a large bowl, combine lemon juice and remaining tablespoon oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.
Cuban Black-Bean Stew with Rice
1 1/2 cups long grain white rice
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional); lime wedges, fresh cilantro, and sliced radishes
1.) Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, to 10 minutes.
2.) Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional); lime wedges, fresh cilantro, and sliced radishes
1.) Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, to 10 minutes.
2.) Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
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