I love doing my saturday marketing, but it kills me when I can’t use everything before it spoils.   So this week I took sunday to cook up some things that I knew would get me through the days… Read the rest of this post

I love doing my saturday marketing, but it kills me when I can’t use everything before it spoils.   So this week I took sunday to cook up some things that I knew would get me through the days where a fresh dish just wouldn’t happen between work and swimming and other activites.

A few loaves of bread had been getting stale, so a bread pudding came to mind.  I’d had a rosemary bread pudding a few months ago at a fantastic local restaurant, and the memory is still in my taste buds.  For this one I used my market zucchini and a few sprigs of my window-box tarragon, and fresh Cherry Glen chevre  to top it off.

I know this will be a great lunch later this week, maybe with a bit of the arugula salad I have sitting on the top shelf of the fridge.

Savory Zucchini and Goat Cheese Bread Pudding

One pound of stale bread, cut into 1-inch cubes
3 cups milk
1 cup chicken or vegetable broth
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh tarragon
1/2 small onion, finely chopped
1 clove garlic, minced
1 pound zucchini
about 4 ounces crumbled goat cheese

Preheat oven to 400 degrees. Spray a 9×13-inch baking pan or casserole with nonstick cooking spray or grease with butter.

In medium bowl, whisk together the milk, broth, eggs, salt, pepper, and tarragon, until combined.

Cut the zucchini into half rounds about 1” wide.  In a large sauté pan, heat a thin film of olive oil.  Cook the onion and garlic  for 2 minutes, until softened, then add the zucchini.  Let sit to brown, the turn occasionally, cooking for 5-6 minutes.

Set the stale bread into the milky mixture, and fold to coat.  Then add in the zucchini, and stir to coat.

Pour the bread pudding into the prepared baking dish.  Crumble the goat cheese on top.  Bake for about 40 minutes until browned and liquid is absorbed.  Let sit for 10 minutes before cutting.

Summer desserts don’t take much work – the beautiful fruit of the season does most of it for you.  I was so sad to see the last few pints of strawberries on the tables at the farmers market this… Read the rest of this post

Summer desserts don’t take much work – the beautiful fruit of the season does most of it for you.  I was so sad to see the last few pints of strawberries on the tables at the farmers market this weekend (though all the cherries made up for it!) that I wanted to do something special with my last few perfect fruits.

The cherries put me in the mind of a clafoutis, where custard cushions and surrounds the delicious juicy fruit.  It only takes a tiny bit of sugar to fill the flavors out, and it makes a beautiful pie plate for any summer fruit.

I love lemon curd.  Love love love love.  Sweet, creamy, tart, lovely on scones or toast or in tarts.  And it is far easier to make than I would have ever imagined, so my little bag of Meyer lemons… Read the rest of this post

I love lemon curd.  Love love love love.  Sweet, creamy, tart, lovely on scones or toast or in tarts.  And it is far easier to make than I would have ever imagined, so my little bag of Meyer lemons went to very good use.

I’ve been adding it to plain yogurt or spreading it on my breakfast most mornings.  I think pastry might be next.

Meyer Lemon Curd
Based on a recipe from Gourmet Magazine

1 pound Meyer lemons
1/2 cup sugar
2 large eggs
1 stick unsalted butter

Grate enough zest to make 2 teaspoons, then squeeze ½ cup of juice.

Set a saucepan half full of water over medium heat and bring it to a simmer. Choose a metal bowl that can rest in the saucepan without sinking.

Whisk the zest, juice, sugar, and eggs in the bowl. Cut the butter into several pieces and add it to the bowl. Set the bowl over the simmering water, and whisk until thickened and smooth, and an instant-read thermometer registers 160°F, about 5 minutes.

Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

I love a dessert that is simple and delicious, and this is my go-to tart for whatever fruit is looking good that day at the market.  It’s very non-finicky – whirl the crust together in a food processor, press… Read the rest of this post

I love a dessert that is simple and delicious, and this is my go-to tart for whatever fruit is looking good that day at the market.  It’s very non-finicky – whirl the crust together in a food processor, press it into the pan, and fill with slices of your favorite fruit, tossed with just a bit of sugar.  No muss, no fuss – just fabulous fruit.

I recommend a quick sprinkle of powdered sugar on top (I mix it with cinnamon for apples) just to add some color.

World’s Simplest Fruit Tart

Crust:
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons sugar
4 tablespoons unsalted butter
1 egg
Lemon juice (as needed)

Filling:
5-6 medium apples or 6-7 peaches (or any comparable fruit) cut into ½ inch thick slices
½ cup sugar
2 tablespoons flour

Topping:
1 teaspoon powdered sugar

Optional: 2 teaspoons cinnamon (especially for apple)

In a food processor pulse together the dry ingredients to mix.  Then cut the butter into small pieces and add to the flour mixture, pulsing until combined. Add the egg and pulse until the dough becomes a solid mass.  If it seems dry, add the lemon juice a teaspoon at a time.

Using a 10 inch tart pan, just press the dough into the shell until it is even all over and comes up the sides.  It’s not an exact process – I find it easiest to take a handful of dough at a time, flatten it between my palms, and lay it in the shell, pushing with the heel of my hand to flatten it out all over.

Preheat the oven to 350 F. Slice the fruit and toss it with the flour and sugar.  Using a fork, lightly dock the tart hell.  Add the fruit to the tart and spread out in an even layer.  Bake for 55 minutes on the lower rack.  Let cool for 15 minutes.  Using a sieve, sprinkle on the powdered sugar and cinnamon.

Wonderful served with whipped cream, or greek yogurt.

I’ve been thinking about this recipe since I first made it for Christmas Eve dinner.  I admit it – I’m obsessed.  But sweet potatoes take so much of the starchy heavyness out of gnocchi (though they are still quite… Read the rest of this post

I’ve been thinking about this recipe since I first made it for Christmas Eve dinner.  I admit it – I’m obsessed.  But sweet potatoes take so much of the starchy heavyness out of gnocchi (though they are still quite toothsome) and the ricotta further lightens them up.  Then sage and brown butter, plus a few slivered almonds?  Elegant, and delicious.

I also loved that the gnocchi could be made several hours in advance – a lifesaver for this mutli-course meal.  (They were a first course – to follow was my mothers beef braciole, roasted beets and kale, and my Nana’s fig cakes)

This was a first attempt at pasta making for me – not as scary as I had feared. I’m still guessing at the purpose of the fork in rolling out the dumplings, but they looked about right, so I was happy.

Sweet Potato Gnocchi with Brown Butter, Sage, and Almonds [Download PDF]

Based on a recipe from Bon Appétit

makes: 10 to 12 servings

ingredients:

2 pounds yams, rinsed, patted dry, pierced all over with fork
12 ounces fresh ricotta cheese, drained in sieve 2 hours
2 tablespoons brown sugar
2 teaspoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (approximately) all-purpose flour
1 cup unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish
½ cup slivered almonds

how to:

Bake sweet potatoes in the oven at 350 degrees for 40 minutes or until tender. Set aside to cool. (they can also be microwaved)

Line large baking sheet with parchment paper. Scrape sweet potato flesh into medium bowl and discard skins.  Transfer 3 cups of potato to large bowl. Add ricotta cheese; blend well. Add brown sugar, 2 teaspoons salt, and nutmeg.  Mash to blend together.  Mix in flour ½ cup at a time until a soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces.

With a fork sitting tines up on the cutting board, push your thumb into each dumpling, rolling it off the edge of the fork to create an indented roll.  Transfer the pieces to the parchment sheet, and cover with a towel.  Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of salted water to a boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet covered in parchment or wax paper. Let cool – they can sit out for up to 4 hours.

Preheat oven to 300°F.

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage  – the butter will bubble.  Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.  With the remaining butter, toast the almonds slightly.

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves and almonds.

Apple butter was a staple at my preschool – on mini-bagels or bits of rice cake, the sweet, brown, gooey stuff was an alternative to the regular doses of peanut butter.  But I grew sick of the over-sweet grocery… Read the rest of this post

Apple butter was a staple at my preschool – on mini-bagels or bits of rice cake, the sweet, brown, gooey stuff was an alternative to the regular doses of peanut butter.  But I grew sick of the over-sweet grocery store variety, and when the fall gave me a big bag of farmstand mixed apples, I decided to try out making my own.

These gave me two opportunities – to use the last of the real cinnamon I bought in Israel, and to try canning for the first time.  I used both the clamp jars in the photo and more standard ball jars, and a basic water bath technique I found various places online.

They’ve been a big hit with my holiday gift recipients, and I’m still eating jars of it now – often with my favorite Cherry Glen cheeses (their Monocacy Ash is nothing short of exquisite)

Brown Sugar Apple Butter [download PDF]

Based on a recipe from 101cookbooks.com

makes: about 40 ounces

equipment: big heavy pot, immersion blender, candy thermometer

ingredients:
4 pounds of apples, peeled and cut into bite sized chunks (I used a pie mix – gala, fuji, braeburn, and granny smith)
1/2 gallon of apple cider
1 3/4 cups of brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon vanilla
Juice of one lemon

to do:

Prepare your jars. Heat the jars in a warm oven (225 degrees) on a baking sheet to sterilize – at least 20 minutes.  Boil the lids in a small pot of water for 10 minutes and set to dry on a clean towel.

Make the butter: In a big, heavy pot over medium/med-high heat add the apples and enough apple cider to just cover. Bring to a simmer. Skim the foam off as it collects.  Cook the apples until they are tender, 25-30 minutes.  Let the apples cool, then use a immersion blender or regular blender to puree (be careful so the hot liquids don’t spatter).

Put the puree back in the big pot over medium heat. Bring puree to a simmer.  Let it get to 220 degrees on a candy thermometer.  While stirring, add the sugar, spices, vanilla, and lemon juice.  Continue to simmer over medium-low heat.

Let it cook for 1 ½-2 hours, until the butter starts to thicken and bubble like lava.  Stir it regularly to keep it from sticking.  It’ll sputter and plop once it’s getting close to done.  Remove from heat and let it cool.

Can your apple butter: Fill your your biggest, deepest pot with water and bring to a rolling boil. The water level will need to cover the jars.  Using pot holders remove the jar from the oven and fill to ¼ inch from the top with the apple butter.  Wipe the rims with a clean paper towel.  Place the lid on and close tightly.  A few jars at a time, boil for 10 minutes. 

Take the jars out of the water and place them on a towel-covered baking sheet.  Let cool overnight and check the lids to make sure they’ve sealed properly.

My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food… Read the rest of this post

My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food combines a sweet-ish beef chili with spaghetti (two-way), cheese (three-way), onions or kidney beans (four-way, five-way with both).  I’d had it before, at both Gold Star and Skyline, and was a definite convert.  But now, having had it at home, in his particular recipe, I don’t know that I can go back to the fast-food…except for for Coneys at 2 A.M.

It can’t quite erase the pain at seeing the Bengals lose and continue their 19 year streak…but it comes close.

Todd’s Cincinnati Chili
serves 6

ingredients:
2 tablespoons butter
1 big or 2 normal size white onions, finely chopped (reserve 1/2 cup for topping)
4 cloves garlic, minced
1 quart water
2 pounds ground beef
1 can (15 oz) crushed tomatoes
2 tablespoons of chili powder, (try 1 if you don’t like it as spicy as Goldstar, can add up to 3)
2 tablespoons of unsweetened cocoa
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon cayenne
1/4 teaspoon cloves
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 bay leaf
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar

1 can of kidney beans
1 1/2 pounds of spaghetti
finely shredded cheddar cheese
oyster crackers

to do:

In a large heavy-bottomed pot, melt the butter. Saute all the onion except the reserved amount and all the garlic until onions have softened.  Pour in the water and bring it to a boil.  Add the ground beef and stir to break up any pieces.  Add the crushed tomatoes, spices, salt, bay leaf, vinegar, Worcestershire, and brown sugar.  Keep pot uncovered and return to a simmer.

Turn heat to low. Cook for 3-4 hours, stirring occasionally.

About 30 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions.  Heat the kidney beans.

Assemble according to taste – a two-way, chili and spaghetti, three-way adds cheese, for or five-way with beans and reserved chopped onions.

And my last installment!  It’s actually only 11 cookies, but frankly, I am cookied out.  So I thought I’d finish with something pretty, simple, and highly gift-able.

The peppermint crackles have crushed starlight mints in them, along with a… Read the rest of this post

And my last installment!  It’s actually only 11 cookies, but frankly, I am cookied out.  So I thought I’d finish with something pretty, simple, and highly gift-able.

The peppermint crackles have crushed starlight mints in them, along with a touch of peppermint extract.  I added bits of candy canes to the top for a special flare.

It’s time for actual Christmas, and the eating of cookies.  Happy holidays, all!

Chocolate Peppermint Crackles

adapted from Bon Appétit

makes about 36

ingredients:
8 ounces bittersweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1/2 cup finely crushed red-and-white-striped hard peppermint candies
6 1/2 tablespoons sugar

3 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

1-2 candy canes, broken into pieces
powdered sugar

how to:

Combine bittersweet and unsweetened chocolate and butter in a heavy saucepan.  Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes.

Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Mix together the flour, baking powder, and salt in small bowl to blend. Mix dry ingredients and chocolate chips into melted chocolate.  Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

About 20 minutes before you’re ready to bake, take the dough out of the oven to warm up. Position rack in center of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper.

Scoop about a tablespoon of dough for each cookie, and roll it between the palms of your hands to create 1 1/4-inch balls.  Place the balls on the parchment-lined baking sheet about 1 inches apart.  Bake 1 tray at a time until puffed and crackly on the top, about 11 minutes. Let cool for a few minutes, then press the pieces of the candy cane into the still-soft cookies and let cool all the way.  Sprinkle with powdered sugar once they are completely cool, if you want.

~~~~~~~~~~~~~~

The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project

Dried mustard in a cookie?  Really?

Yes, really.

These spicy, complex little cookies are nearly perfect – a lovely crumbly texture, balance of flavors, and not too sweet.  They could easily be dressed up with a coat of icing… Read the rest of this post

Dried mustard in a cookie?  Really?

Yes, really.

These spicy, complex little cookies are nearly perfect – a lovely crumbly texture, balance of flavors, and not too sweet.  They could easily be dressed up with a coat of icing or drizzle of chocolate, but I love them just as-is.

I’ve also fallen in love with my tiny star cookie cutter – it makes 1-inch or so cookies, that are perfect for single bite snacking.  Yum.

Spicy Spice Cookies
Makes about 60 small or 20 large cookies

based on a recipe by Dorie Greenspan, from Bon Appetit

ingredients:
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon dry mustard
1 cup unsalted butter, room temperature
3/4 cup packed brown sugar
1/2 cup dark molasses1 large egg
1 tablespoon fresh grated ginger
1/2 teaspoon vanilla extract

how to:

In a large bowl, mix together flour, cinnamon, baking soda, salt, allspice, nutmeg, and mustard.

In a separate medium bowl, whip the butter with an electric mixer until it is smooth and creamy. Add the brown sugar and egg and beat again until well blended.  Add the molasses, egg, grated ginger and vanilla.  Beat on low until well mixed.

Add the dry ingredients and beat until well blended and the dough comes together. Gather the dough into a ball, and divide into four thin-ish discs (you’ll have to roll it out to 1/4 inch thickness).  Wrap in plastic and chill until firm, about 3 hours.

Preheat the oven to 350 degrees.  Take the dough out of the fridge about 20 minutes before you want to roll it out.  Place the unwrapped dough between two sheets of waxed paper and roll out to 1/4-inch thickness.  Using your favorite cookie cutter, cut out cookies and arrange about 1 inch apart on a parchment-lined baking sheet.

Bake for 8-11 minutes, until golden.  Cool on racks.

Cookies can be decorated with icing after cooling, or coarse sugar sprinkled on before baking.

~~~~~~~~~~~~~~

The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project

Though Linzer Tarts are a little heavy on the construction, they are infinitley worth it – particularly these, where the cookie dough is filled with ground hazelnuts and cinnamon, and then the cookies ooze with wonderful blackberry flavor.  I’ll… Read the rest of this post

Though Linzer Tarts are a little heavy on the construction, they are infinitley worth it – particularly these, where the cookie dough is filled with ground hazelnuts and cinnamon, and then the cookies ooze with wonderful blackberry flavor.  I’ll be bringing this one back for valentines day!

Hazelnut Blackberry Linzer Tarts
Makes about 36 sandwiches.

Adapted from a recipe in Bon Appetit by Karen DeMasco

ingredients:

1 1/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup powdered sugar plus more for decorating
zest of 1 large orange
2 teaspoons grated lemon peel
3 large egg yolks
1 1/4 cups hazelnuts, finely ground in processor (about 1 1/2 cups ground)
powdered sugar
Blackberry jam

to do:

Whisk together the flour, cinnamon, baking powder, nutmeg, cinnamon and salt.

Beat the butter, sugar, orange and lemon zest until fluffy.  Add the egg yolks and beat.  Add the dry ingredients in four parts, then beat in nuts.  Gather the dough into a ball and flatten into a disc.  Chill for 1 hour (up to 1 day)

Preheat oven to 325 degrees.  Line 2 baking sheets with parchment. Roll out the dough to about 1/8 thickness.  Cut out 2-inch circles.  Cut the center out of half of the cut circles to make rings.  (I baked off the centers on a seperate sheet just to eat)

Bake cookies until golden, about 22 minutes.  Rotate sheets halfway through. Let cool on racks.

Assemble the cookies – sprinkle the cookies with holes in the center with powdered sugar.  Put a heaping teaspoon of jelly on the solid cookie and gently press the two halves together.

~~~~~~~~~~~~~~

The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project