Culinary Bric-a-Brac

Two Cranberry Sauces

2011-11-04T06:41:00.000-07:00

Last year I didn't make my mother's old standby cranberry sauce (8 cups berries, 4 cups sugar and 2 cups water) because I decided to try a Roast Turkey Roulade. Why not try a new cranberry sauce too? But I couldn't decide between these two, so I made both! We loved them, but personally, I leaned towards the rosemary infused one. Have fun deciding!

Cranberry Sauce with Orange and Rosemary
From Fine Cooking, Make Ahead Holidays

Ingredients:
24 ounces fresh cranberries, rinsed and picked over
2 cups granulated sugar
1 cup fresh orange juice
4 teaspoons minced fresh rosemary
1 teaspoon finely grated orange rind

Method:
Bring the cranberries, sugar, orange juice and rosemary to a boil. Reduce heat and simmer a couple minutes. Most of the berries will have popped, but some may be whole. Remove from heat and add the orange zest. Cool to room temperature before refrigerating.

Cranberry Ginger Relish
From Gordon Ramsay, GORDON'S EXOTIC CHRISTMAS MENU, Times Online November 25, 2006

Ingredients:
2 cups fresh cranberries, rinsed and picked over
1/2 cup water
7/8 cup caster sugar
4 pieces of preserved stem ginger in syrup, finely cut into matchsticks
½ tsp ground ginger
1 cinnamon stick

Method:
Place the cranberries and water in a saucepan and bring to the boil. Cook for 4-5 minutes until the cranberries begin to pop. Add the sugar, ginger and cinnamon. Give the mixture a stir to help the sugar dissolve. Cook over high heat for another 4-5 minutes until the liquid has reduced to a sticky glaze.

Transfer the relish to a bowl and allow to cool. If making ahead, spoon the still-warm mixture into a sterilised jar and seal tightly. Chill for up to 2 weeks.

Cheesecake Swirled Brownies

2011-10-29T18:30:00.000-07:00

Would you believe I've just gotten around to making these for the first time? Well, perhaps you would since you know chocolate is not way up there on my "must make" list. But I made them to take to a meeting; they were easy to make and a huge hit with my chocolate-loving friends. But then, Deb at Smitten Kitchen always has the best recipes! (As I recall she was making these and freezing them in hopes of bribing nurses when she had her baby. I've done that too....they don't like fruit baskets, that's for sure! They want sweets!) Deb made some changes to the original recipe in Gourmet. She added chocolate chips and more unsweetened chocolate to the batter. Smart move. That made them even more chocolatey!

Cheesecake-Swirled Brownies
From Smitten Kitchen who adapted from Gourmet, June 2007

Ingredients:

Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Plus
1/2 cup semisweet chocolate chips

Method:

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan — though I did mine double-boiler style, placing the mixing bowl I was using over simmering water, thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth.
Dollop over brownie batter.

Then swirl in with a knife or spatula. Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Makes 16 2-inch square, thick brownies.

Lori's Chocolate Peanut Butter Cookies

2011-09-19T12:00:00.000-07:00

You're going to love me today, because these cookies not only taste fabulous, but you can freeze the dough and slice 'em when you need them. I love that. These gems came from Lori of The Recipe Girl and the first thing that caught my eye was they had condensed milk mixed in with the chocolate and peanut butter...always a good sign, right? Besides, I think Lori always has THE BEST recipes for treats and goodies. Everyone will love these from kids on up.
(Directions look involved. Totally not.)

Chocolate-Swirled Peanut Butter Cookies
From The Recipe Girl

Ingredients for the cookie:

1 cup butter, at room temperature

1 cup creamy peanut butter (not the natural kind)

1 cup granulated white sugar

1 cup (packed) light brown sugar

2 large eggs

2½ cups all-purpose flour

1½ tsp baking soda

1 tsp baking powder

½ tsp salt

Ingredients for the swirl:
One 12-ounce package semi-sweet chocolate chips

One 14-ounce can of sweetened condensed milk

1 Tbs shortening

Method:
In a large bowl with electric mixer, cream butter, peanut butter, sugars and eggs.

In a separate bowl, whisk together flour, baking soda, baking powder and salt. Mix in to the wet mixture and blend together until combined.

Divide dough into 2 parts. Pat into balls, wrap with plastic wrap, and refrigerate until more firm (about an hour).

Roll out 1 ball of dough into a large rectangle (about 11×15-inches) on a thin floured towel. Dough will be soft-ish, so roll gently.

In a medium bowl, melt chocolate chips with sweetened condensed milk and shortening in the microwave. Set for a minute, stir, then 30 seconds more, stir… continue until melted and smooth.

Spoon dollops of the chocolate mixture onto the rolled out dough (using about half of the chocolate), then spread carefully to cover most of the rectangle.

Using the towel as a guide, carefully lift the towel to help roll the rectangle into a log. Wrap the “log” in the paper towel and place into the freezer for about 20 minutes, or until the log has had a chance to firm up slightly. It’s OK to leave it in the freezer longer than 20 minutes. It’s easier to cut when firm.

While first batch is in the freezer, roll out the second ball of dough. If chocolate mixture has firmed up a bit, just stick it back in the microwave to melt again. Stir until smooth and spread remaining chocolate on the rolled out dough. Roll up into a log and freeze until ready to bake.

When ready to bake, preheat oven to 350°F. Line cookie sheets with parchment paper.

Remove firmed up cookie log from the freezer and cut into 1/4-inch slices.

Bake on prepared cookie sheets 13 to 15 minutes, or until cookies no longer look or feel gooey.

Makes 5-6 dozen cookies.

Simple Spaghetti Squash with Parmesan and Sage

2011-09-05T17:17:00.000-07:00

Spaghetti squash is another of my favorite vegetables and I love the easy way Jack Bishop suggests serving it in his book, Vegetables Every Day. Sometimes the least complicated recipes are the best. Most kids really love spaghetti squash- especially with cheese. This recipe doesn't have tons of cheese (you can add as much as you want), but it's really delicious and never fails to please. Fresh sage is the secret ingredient.

Spaghetti Squash

Adapted from Vegetables Every Day by Jack Bishop

Ingredients:

1 medium spaghetti squash (3 lbs)

3 tablespoons butter

1 tablespoon fresh sage, minced

1/3 cup freshly grated Parmesan cheese

salt and freshly ground black pepper

Method:

Preheat oven to 400°.

With a paring knife, make several slits in the squash so steam escapes while it is in the oven. Bake for 1 1/4 hours or until a skewer glides easily into the flesh.

Melt the butter and when foamy, add the sage. Cook about 1 minute until butter is brown. Cut the cooked squash in half lengthwise and remove the seeds. Shred the squash with a fork into a bowl.

Add the butter mixture, Parmesan to taste and then salt and freshly ground black pepper.

Serves 6.

The Ugly Veggies

2011-08-01T04:12:00.000-07:00

Sometimes, after a visit to Whole Foods, I look down in my cart in amazement and wonder what my mother would think. There sits endive, kohlrabi, fennel, bok choy, celery root, quinoa, Swiss chard, leeks, millet and kale. Frankly, Whole Foods is the only place I can buy these things without peculiar looks from the checkout people....some, at other markets (if you can even find these items anyplace) have to ask what they are. And then comes the inevitable question: what do you do with that?

So let's begin with celery root.

There are so many ways to serve it, but my two favorites are as a soup (recipe is HERE) in the winter and as a slaw (forgive me for this so American expression...I should have said: Céleri Rémoulade!) in the summer.

Everyone makes such a fuss about peeling it. I don't know why. Treat it like a pineapple. Here's a video.

A few other things you need to know: Unlike traditional cabbage slaw, celeriac slaw holds up well for a day or two without getting soggy. It should be made at least 2 hours in advance so the flavors can blend and the grated root can soften.

Basic Celery Root Remoulade

2004, Barefoot in Paris

Ingredients:

2 pounds celery root, peeled

1 3/4 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 cup good mayonnaise

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

2 teaspoons Champagne vinegar or white wine vinegar

Pinch freshly ground black pepper

Method:

Cut celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.

Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper.
Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

And our second ugly vegetable?
Kohlrabi

Have you ever eaten a kohlrabi? These odd looking little vegetables come in green or purple, can be eaten raw or cooked, and when cooked, tastes a lot like rutabega (a Swedish turnip) which makes sense as Kohlrabi (kol-ROB-ee) is a member of the turnip family. I don't know why everyone thinks it tastes like broccoli stalks. I like kohlrabi roasted but you can make a lovely salad with raw kohlrabi.
At the farmers market, they'll often still be attached to their greens which you cook like collards, low and slow.
Here's how to peel one:

ROASTED KOHLRABI

Ingredients:
1 1/2 pounds fresh kohlrabi, peeled and diced
1 tablespoon olive oil
1 tablespoon garlic, minced
Salt
vinegar (optional)

Method:
Set oven to 450. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar when serving.

Another Non-Salad Salad

2011-07-24T05:59:00.000-07:00

What more can I say? The title says it all. No lettuce. And no wonder it's called Antipasto Salad. It's got nearly everything you'd see on an antipasto platter and if something's missing you especially love, add it. Easy peasy, laid back salad.

Antipasto Salad
From HERE

Ingredients:
1/2 pound string beans
1/4 cup sliced Spanish olives
1/4 cup chopped roasted red pepper
1/2 cup chopped red onion
1 cup cubed provolone cheese
2 cups cubed salami
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

Method:
Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.

In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

Sufferin' Succotash!

2011-07-15T05:57:00.000-07:00

I've still got my mother's old succotash recipe:

2 cups fresh lima beans
4 cups fresh corn cut from cob
3 tablespoons butter
1/4 cup whipping cream
salt and pepper to taste

And I've seen lots of other renditions too....I especially like the one with bacon. In fact, the next time I make this particular recipe, I'm going to use bacon.
So here's the most recent version I ran across. Using edamame instead of lima beans is a super idea and the addition of white wine is quite unusual.

(BTW: Do you use Emeril's trick to cut corn from the cob? Do it over a tea towel and it won't scatter all over the counter.)

Rhonda's Succotash
From HERE

Serves 6

Ingredients:
4 tablespoons unsalted butter, plus more at the end, if desired
1 tablespoon olive oil
1 shallot, finely chopped
5 ears corn, kernels and juices stripped from the cobs
Salt
1 1/2 cup frozen edamame (out of the pods)
1 1/2 cup frozen peas
Grated zest of 1 lemon
1 small red pepper, finely chopped
1/3 cup white wine
1/4 cup heavy cream
1 1/2 tablespoon chopped flatleaf parsley

Method:
Melt 4 tablespoons butter in the oil in a large saute pan set over medium heat. Add the shallot and cook for 1 minute. Add the corn and season it with salt. Cook until the corn is lightly browned.

Pour in the edamame and peas, and warm through. Fold in the lemon zest and red pepper.

Pour in the wine and let it cook for 30 seconds. Add the cream. Adjust seasoning. Stir in the parsley.

Ina Garten's Parmesan Thyme Crackers

2011-07-07T11:22:00.000-07:00

Have you made these yet? You should....they're wonderful! You can make them ahead, freeze them, then slice and bake when you need something delicious.

Parmesan Thyme Crackers

Barefoot Contessa Episode: Bed and Breakfast, 2006

Ingredients:

1 stick (1/4 pound) unsalted butter, soft

1 cup freshly grated Parmesan

1 1/4 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon black pepper

water

Method:

Beat the butter in an electric mixer for 1 minute. Add the Parmesan, flour, salt, thyme, pepper and combine. If you find the dough is not coming together (happens once in a while) add a teaspoon of water or a bit more as needed.

Dump the dough on a lightly floured board and roll into a 9 inch log. Wrap the log in wax paper and refrigerate until firm or freeze. Preheat oven to 350°. Cut the log crosswise into 1/4 to 1/2-inch slices. Place the slices on a sheet pan and bake for 22 minutes. Makes about 24.

Giada's Apricot Crostata

2011-06-28T13:10:00.000-07:00

Well, this was an interesting experiment. I do like Giada's unusual combinations but I don't quite know what to make of this one. I liked it, yes I did. Not for dessert, but perhaps as a first course? Or an appetizer? I think it would be heavenly with a glass of wine.

The taleggio is quite aromatic and the sweetness of the apricots was a good foil. I think for sure I will halve or maybe even quarter the apricots next time. It has a Mediterranean feel to it. Will I make it again? I don't know. I got mixed reviews which isn't always a good thing.

Crostata with Dried Apricots and Taleggio
Recipe courtesy Giada De Laurentiis, Giada at Home

Ingredients:

Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon sugar
3 tablespoons cold, unsalted butter, cut into small pieces
1/2 cup cold mascarpone cheese
1 1/2 tablespoons fresh lemon juice
3 tablespoons ice water

Filling:
2 cups (12 ounces) dried apricots
1/3 cup chopped walnuts
2 teaspoons lemon zest
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1/4 cup honey
7 ounces Taleggio cheese, rind removed, cut into 1/2-inch cubes
1 egg, beaten

Method:

For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.

For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.

Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.

Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.

A Nifty Little Idea

2011-06-22T11:50:00.000-07:00

Recently I was watching an old Jamie Oliver show; he was making a rhubarb soufflé and used some leftover puff pastry dough to make these little gems for a garnish. Perfect for puddings or ice cream when you need a bit of decorative crunch alongside. Usually I serve a couple delicate cookies or biscotti, don't you? But here are some homemade wafers that take no time at all, you can use up any leftover puff pastry dough and I love the irregular shapes.

Cinnamon Wafers

From Jamie at Home

Ingredients:

3 tablespoons confectioners (icing) sugar

1 teaspoon ground cinnamon

some frozen puff pastry, thawed

Method:

Sieve the confectioners sugar and cinnamon onto a clean work surface. (I used wax paper) Cut 4 slices about 1/2-inch thick off your pastry and place them flat on your dusted work surface. Pop the rest of your pastry in the fridge or freezer for another day. Roll each slice out to 1/4-inch thick, turning it over as you go so it gets covered in the cinnamon sugar mixture. Cut the strips in half diagonally - you'll end up with long, triangular shapes.

Preheat a large, nonstick frying pan and fry the pastry triangles, in 2 batches, on each side until golden brown. The sugar burns quickly, so fry at medium low heat, and make certain they are cooked through. Leave to cool on a rack.