Perrys' Plate

Sweet Potato Waffles

2009-11-10T05:12:00.000-08:00

I love breakfast, can you tell? This is one of those recipes that I've made like, a half a dozen times, and somehow never got photos of. We're pretty hungry in the morning. And eat too quickly for fussy things like photo shoots.

That reminds me. . . the other day as we sat down for dinner, Sophie grabbed her letter X magnet (the one she uses as a pretend camera -- don't ask me why she chose X) and started "taking pictures" of her plate. She is so my child.

The fact that I've made these multiple times says a lot about how wonderful they are. These waffles are slightly denser than regular waffles, but not as much as you'd think. Whipping and then folding in the egg whites separately definitely helps out the texture. The batter is laced with cardamom, which is a spice commonly used in Indian cooking and comparable to the cinnamon/clove/nutmeg flavor profile. But much more exotic tasting. If you don't have (or like) cardamom, simply substitute cinnamon.

Sweet Potato Waffles
from Taste of Home

1-½ cups all-purpose flour
1 tablespoon sugar
1-½ teaspoons baking powder
1 teaspoon ground cardamom or cinnamon
½ teaspoon salt
3 eggs, separated
1 cup (8 ounces) sour cream
1 cup cold mashed sweet potatoes
½ cup milk
¼ cup butter, melted
¾ cup chopped pecans, optional
Maple syrup, optional

In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans, if using. In a small bowl, beat egg whites until stiff peaks form; fold gently into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup. Yield: 10 waffles or about 5 Belgian-style waffles.

Nat's Notes:
1. If you don't have (or like) cardamom, simply substitute cinnamon.

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Orange-Spiced French Toast with Pomegranate-Orange Syrup

2009-11-09T15:03:00.000-08:00

So, I got a big box of POM pomegranate juice in the mail several weeks ago (thanks again POM!). It's probably no secret to you that pomegranates are nutritional powerhouses, particularly for their antioxidants.

It's potent stuff, too. Steve and the girls loved drinking it straight-up, but not me. I'm kind of sensitive to sour things (I can't even handle eating Jolly Ranchers) and it made my face implode a little. It makes my glands tickle just thinking about it.

It is, however, great when it's mixed up in a smoothie or made into popsicles. Pomegranate juice reminds me a lot of cranberry juice. And since cranberry + orange = bliss, I thought that pomegranate juice would probably pair well with oranges, too. Oh, they did.

I'll definitely be making this one again. Maybe for breakfast next time. :)

In my perfect food blogging world, I would have thrown on a few pomegranate seeds for garnish and placed it on a white plate so the color of the syrup would really pop. But my world on the day this photo was taken had two cranky-hungry little ones, no clean white plates, and about 15 seconds to get a picture of this because there wouldn't be any leftovers. My world is OK, I think. On most days I wouldn't trade my kids for pomegranate seed garnish.

Orange-Spiced French Toast with Pomegranate-Orange Syrup
by Natalie, inspired by Bon Appetit

5-6 large 1/2-inch slices of rustic Italian, French, or sourdough bread (I used a round loaf)
5 eggs
1 c milk (preferably whole)
2 oranges, zested and juiced
1 1/2 tsp cinnamon, divided
1/4 c + 2 T brown sugar, divided
1/2 tsp vanilla
1/2 c pomegranate juice
butter

First, get the syrup going by combining the juice from both oranges (about 1/2 c), 1/2 c pomegranate juice, 1/4 c brown sugar, and 1/2 tsp cinnamon. Bring to a boil, stirring occasionally, then reduce heat to medium-low. Allow mixture to boil gently until reduced by about 1/2 or until it thickens slightly. This should take 15 minutes or so.

Meanwhile, whisk eggs, milk, 1 tsp cinnamon, vanilla, 2 T brown sugar, and zest from both oranges in a shallow baking pan. (A 11x7 casserole works well.) Lay 2-3 slices of bread (or as many as you can fit) in the pan and let it soak for a minute or two. Turn and soak for an additional 30 seconds or so. Transfer soaked bread to a large nonstick pan heated to medium-high heat (adding a bit of butter before, if you like. I like.) Cook for about 5-7 minutes, flipping once, or until both sides are golden brown and french toast is firm and cooked through.

Serves 4.

Nat's Notes:
1. If you remember to, zest the oranges before you squeeze the juice out of them. It's easier that way. :)

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Zuppa Toscana

2009-11-07T22:40:00.000-08:00

Though a popular soup at Olive Garden, this isn't meant to be a "copycat" recipe. It might taste pretty close, but I can't even remember the last time I had this soup, let alone ate at OG. (Not my favorite place. Carino's stole my heart.) I ran across a couple of recipes lately and combined them according to my liking and this is what I ended up with.

This soup is rich, creamy and the flavors just pop, for lack of a better word. The type of sausage and chicken broth you use are important as the majority of the flavor in the soup come from those two. So get good quality broth and sausage that you like.

This soup also has kale in it. If you've never had kale, here's a (slightly wilted. . . the kale, not the photo) shot of this good-for-you green:

Never used kale? It's easy to prep, just take a hold of the stem like so:

rip off the leaves from the stem, then chop them up however you want. Easy. One of the things I like about kale is that it's a tough green. Tougher than spinach and won't turn slimy when you add it to soup -- even after 20 minutes of simmering. And don't be afraid to use a lot. Like just about all greens, the mountain you have sitting on your cutting board won't take up that much space once it's cooked.

Zuppa Toscana (Tuscan Soup)
compiled from multiple sources

1 lb uncooked Italian sausage (sweet or spicy)
3 slices uncooked bacon, chopped
1 medium onion, chopped
4 cloves garlic, minced
1/4 tsp red pepper flakes (see note)
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
2 cups fresh chopped kale, about 1/2 bunch
4 cups chicken broth (or 3 1/2 cups chicken broth + 1/2 c white wine)
1 1/2 cups water
1 cup heavy cream
Salt and pepper to taste

Heat a large Dutch oven or heavy pot over medium heat. Add bacon to the pot and cook for about 4-5 minutes until it starts to render off its fat. Remove sausage from casings and crumble into pot. Cook until the sausage is well-browned and the bacon is crisp, about 5-6 more minutes. Remove sausage and bacon from the pot with a spider or slotted spoon and transfer to a bowl; set aside.

Add onion to the pot and saute until tender, about 6-7 minutes. Add garlic and red pepper flakes and cook for another minute. Add 1/2 c of the chicken broth (or wine, if using) to the pan and stir, scraping the bits off the bottom of the pan. Add the remaining broth, potatoes, kale, water to the pot. Return the sausage and bacon to the pot as well. Increase heat to medium-high and bring to a boil. Reduce heat and let simmer for about 20 minutes or until potatoes are fork-tender. Stir in heavy cream and season with salt and pepper to taste. Serve with crusty French bread if you like.

Serves 6.

Nat's Notes:
1. If you use spicy sausage, take that into consideration when you add the red pepper flakes, holding back if necessary.

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Hearty Cheeseburger Soup

2009-11-06T06:25:00.000-08:00

Here's the second of three soup recipes I want to share with you. This one's pretty straightforward.

Soup that tastes like a cheeseburger with fries in it. For reals.

Both girls happily gobbled this up that night and for lunch a couple of times later in the week. So did we. :)

Hearty Cheeseburger Soup
adapted from BHG.com

1 lb ground beef
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 14-oz cans beef broth
2 medium russet potatoes, scrubbed and coarsely chopped
1 14 1/2-oz can diced tomatoes, drained
2 cups shredded cheddar cheese (or American blend), about 8 oz
1 6-oz can tomato paste
1/4 c ketchup
1/4 c pickle juice
2 T Dijon mustard
1 T Worcestershire sauce
1 cup whole milk
Toasted buns or rolls
Toppings such as pickles, onions, mustard and/or ketchup

Crumble beef into a heavy 4-qt pot over medium heat. Stir and cook until browned. Remove from pan and drain fat if necessary. Return pot to the burner, still over medium heat, and add onion and celery. Cook and stir for 3-4 minutes until vegetables begin to soften. Add garlic and cook for one more minute. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat to medium-low and simmer, covered, for 10 minutes or until potatoes are tender.

Return cooked ground beef to the pot and add tomatoes, cheese, tomato paste, ketchup, pickle juice, mustard, and Worcestershire. Cook and stir until cheese is melted and smooth an soup comes to a simmer. Stir in milk; heat through. Serve with bread and toppings, if desired.

Serves 6.

Nat's notes:
1. The pickle juice is odd, I know, but it brightened the flavors in the soup. It didn't taste too pickley.
2. Speaking of pickles, diced pickles were our favorite topping.

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Chipotle Sweet Potato Corn Chowder

2009-11-04T22:08:00.000-08:00

I found this recipe on Tasty Kitchen, Pioneer Woman's new recipe community. I've met so many wonderful people and found some absolute recipe gems on that site. Go check it out if you have a minute. Angela from Your Everyday Mama submitted this recipe to the site and was lucky enough to have it featured on the front page for a day! She also has a gorgeous food blog.

This soup was sweet and smoky with just the right amount of heat. I froze half of the soup (it makes a lot) and was grateful to have it a few days ago for a quick, easy dinner. I also roasted a couple of extra potatoes to save for waffles later in the week! (recipe coming. . .)

Chipotle Sweet Potato Corn Chowder
adapted from Your Everyday Mama via Tasty Kitchen

4 whole sweet potatoes, roasted and cubed
2- ½ cups corn, fresh or frozen
8 slices bacon
1 cup leeks, sliced and rinsed well
1 whole sweet onion
2 tablespoons fresh thyme or 2 tsp dried
2 tablespoons fresh marjoram or 2 tsp dried
2 boxes chicken stock (32oz each), divided
2 whole chipotle peppers in adobo sauce, seeded and finely chopped
1- ½ cup heavy cream

Wrap sweet potatoes in aluminum foil and roast in the oven for about 45 minutes to an hour at 375 degrees F, until fork tender. Once soft, peel and cube.

Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the drippings in the pot. Add leeks, onion, corn, thyme and marjoram to the pot, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes. Using an immersion blender, blend 1/2-1/3 of the soup. (Or transfer to a blender and do the same. You'll want to leave some of the corn and potato cubes whole.)

Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon. Tips: Serve with corn chips or a nice crusty french loaf.

Nat's Notes:
1. Try freezing the remainder of your chipotle peppers to use later. Take an ice tray and place one pepper inside each compartment. Add some of the sauce to each so it freezes neatly. When they're frozen, remove from the ice tray and place in a freezer bag for storage.

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Fruit 'n' Yogurt Pops

2009-11-03T09:03:00.000-08:00

My girls love these yogurt pops. I made them all summer, and everyday Sophie asks me, "pop-aco affer nap?" (Popsicle after nap?) They're a great incentive for her to take a nap. Otherwise she drives me batty all evening. Like last night.

So it's November and I'm still making them. And when we run out, she tells me we need to make more. No more yogurt? "Go to store. Get yogurt." Yogurt pops are going to be a year-round staple for us, I imagine.

After making these pops over the summer, I created one that was easier, less time to make, and a bit healthier. I've had a few people ask me about these and what I put in them, so I thought I'd post it here. I like using plain, whole milk yogurt because I can control the sugar content. Some fruit is sweeter than others, so sometimes just a smidgen is needed to take the edge off the yogurt. (Although Sophie will eat bowls full of that stuff plain. Sour cream, too. She's nuts.) Try to find organic or at least preservative-free yogurt, free of hormones. I like the Mountain High brand or the organic European-style they sell at Trader Joe's. Making it yourself would be even better. That's on my list to do eventually.

No, she doesn't have a lazy eye. She just looks that way in pics sometimes.

They feel awfully good on teething gums, too.

I made them the same way I made the other pops, but without the layers. If you want to see more photos and instruction, check out that post.

Fruit 'n' Yogurt Pops
an original recipe by Natalie

2 c. plain, whole-milk yogurt
1 1/2 - 2 c. smashed fruit or 100% fruit juice
up to 1/3 c. sugar or honey (to your liking)
1/2 tsp vanilla

12 popsicle sticks
12 3-ounce paper cups (the "bathroom" ones)

Place paper cups into a freezer-safe container that you will put into the freezer. Combine all ingredients thoroughly in a medium-sized bowl, then ladel into paper cups. Place a piece of aluminum foil over top (it's easier if you line up the cups into a square). With a sharp knife, make tiny slits over each cup, then place the popsicle through the slits. (If you just shove the popsicles in without making the slits first, the foil will probably tear and your sticks won't stand up straight.)

Freeze for several hours, or until frozen solid. Remove foil and place pops into a gallon-size freezer bag. Begin bribing your children.

Makes a dozen pops.

Nat's Notes:
1. Using more fruit juice will yield icier pops. Smashed fruit seems to keep them creamier. So does using whole-milk yogurt.
2. You probably know this already, but don't put honey in these if you're giving them to a baby under 1 year of age.

Here are the variations we've tried. Not to be cliche, but the possibilities really are endless. . .

Orange Cream: 1 1/2 c. orange juice + 1 tsp. orange zest
Orange Pineapple: 1 c. orange juice + 1 c. pineapple puree + 1 tsp. orange zest
Strawberry Lemonade: 1 c smashed strawberries + 1/4 c. lemon juice + 1/4 tsp. lemon zest
Peachy Cream: 5 smashed peaches + 1 tsp lemon juice
Mango Cream: 2 smashed mangoes + 1 tsp lemon juice
Blackberry Cream: 1 1/2 c smashed blackberries + 1 tsp lemon juice
Pomegranate Kiwi: 4-5 smashed kiwis + 1/2 c pomegranate juice + 1 tsp lime juice

(If you're wondering why I add lemon/lime juice, it gives the pops a "brighter" flavor.)

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Spicy, Citrusy Black Beans

2009-11-02T06:40:00.000-08:00

I feel like I need a de-tox. Ah, Halloween . . . the kick-off for "candy season" as we call it here. It seems from Halloween to Easter there's a steady stream of candy and sweets that enter and v-e-r-y slowly exit our house. I guess only some things exit slowly. We usually have Halloween candy until after Valentine's Day, but anything baked gets scarfed within a day or two. There's no shelf life to baked goods -- they'll go stale! (read: I have no self control.)

I think a batch of these beans could get me back on track, though. Beans, especially black ones, are very good for you. I've been leery of using dry beans for a long time because they ALWAYS take longer to cook than I anticipate, and they end up tasting very bland, but this recipe won me over. These beans have SO much flavor, you could eat them plain as a vegetarian chili. They're great as a side dish to any Mexican or Southwest-syle dinner, a flavorful addition to soups, nachos, or salads.

It filled my 4.5 qt pot to the rim and I froze them in 2-cup (a little more than a can) servings to pull out later.

Spicy, Citrusy Black Beans
from Simply Recipes

4 cups dried black beans
2 ½ quarts (10 cups) water
2-3 fresh sprigs oregano, or 1 Tbsp dried
3 bay leaves
6 small or 3 large sage leaves
2 teaspoons salt
4 tablespoons olive oil
2 yellow onions
2 chopped peppers – bell pepper, Anaheim, or jalapeño (your choice, depending on taste for heat), seeds, stems and ribs discarded
6 cloves crushed garlic
2 tablespoons Ancho red chili sauce, or chili powder or Tabasco to taste
1-2 teaspoons of puréed chipotle in adobo, chipotle Tabasco, or chipotle powder (to taste)
1 tablespoon cumin, (crushed whole toasted cumin seed is best, if possible)
3 tablespoons frozen orange juice concentrate or 1/2 cup fresh orange juice
Juice of 1 lime
2 tablespoons rice wine vinegar
Chopped fresh cilantro for garnish

Prepare the beans. Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) to speed up the cooking process. If you soak, discard the soaking liquid after soaking. 

Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half. 

While the beans are cooking, sauté onions and peppers in olive oil until soft. Add chili puree and cumin, and garlic. Sauté until spices are fragrant. 

Remove and discard the bay leaves, stems of oregano, and sage leaves from the pot of beans. Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans. Add the onion mixture and salt to the pot of beans. Cook another hour or so until thickened. Add reserved liquid if needed.

Add half of the orange juice, and simmer. Adjust chili heat at this point – you may or may not want to add more of your chili paste. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro.  Serve with corn tortillas, and/or rice, sour cream, and salsa. 

Serves 8. 

Nat's Notes:
1. You could also divide the beans into 1 1/2 c portions (about the size of a can) and freeze in a resealable freezer bag to use later.

Vampire Cookies

2009-10-28T21:20:00.000-07:00

Aren't these rad? I wanted to make these last year for Halloween, then for the Twilight movie premier (no regrets there - the movie was weak), but didn't. I was 8 months pregnant. That's my only excuse.

These were pretty easy to put together. That's coming from someone who despises rolling out cookie dough. (They ALWAYS stick to the counter. ALWAYS!) The dough is much easier to handle when it's chilled, so working quickly is a must. I also got to try out my new silicon baking liner on these. LOVED it!

Taste? They were good, but weren't amazing -- just a simple butter cookie with strawberry filling. These are definitely for looks. I'm surprised that I made them at all because I'm usually more concerned about what something tastes like than fussing over appearance. (Which is why the Wilton cake decorating class fell on my deaf ears. Buttercream made with shortening is disgusting. Especially when you're pregnant. The end.)

Vampire Cookies
from Baking Bites

 3/4 cup butter, softened 
1/2 cup sugar
 1 large egg
 1/2 tsp vanilla extract
 1/8 tsp almond extract
 1 1/2 cups all purpose flour
 1/4 tsp salt 
approx 1/2 cup red jam (raspberry/strawberry)

Cream together butter and sugar in a large bowl until light and a bit airy. Beat in egg and extracts.  Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined.

Wrap dough in plastic wrap and refrigerate for at least 1 hour. 

Preheat oven to 325F. Divide dough in half and keep the portion you are not using in the refrigerator.  Roll dough out on a floured surface until it is about 1/8-inch thick. Use a cookie or biscuit cutter to cut out 2-inch rounds. 

Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, sealing the edges together. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie.  Bake for 10-12 minutes, until cookies are set. 

Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.  Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trick down from one of the bites with the jam, if desired. Cookies are best the day they are made.

Makes 2 dozen.

Nat's Notes:
1. I don't like almond extract, so I left it out.

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Macaron Massacre: A Daring Baker Tragedy

2009-10-27T03:09:00.000-07:00

Photo from DavidLebovitz.com

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Those darling little sandwich cookies up there are called macarons. Not macaroons as in little piles of coconut, but French-style macaroons. Macarons. (Even better with a French accent.)

I was excited about this challenge because I've noticed these cuties popping up all over the online foodie community, and they're supposedly going to dethrone the cupcake as THE trendy baked good. They're tricky, though. And mine failed miserably. . .

Although my macaron halves are dry, cracked, and mangled, they're actually delicious. I added some cinnamon to my batter and they tasted like cinnamon toast.

I know exactly what (many things) went wrong, but because the extra time I have to bake is so rare and precious, I couldn't try again. And I didn't make any filling for them. I hope I don't get booted from the Daring Baker community.

After doing a little research online (something I should have done before my attempt), I feel more confident and have lots of ideas for flavor combos. This won't be the last time you hear about macarons from me.

Hopefully it'll be the last time you see macaron casualties, though.

Mexican Chocolate Chip Cookies

2009-10-26T15:22:00.000-07:00

These may look like regular chocolate cookies with a few nuts thrown in, but don't be deceived. There's cinnamon baked into them as well as chunks of chocolate and pepitas (pumpkin seeds). The pepitas are optional, but I loved the bit of salty crunch it gave them. I also love cinnamon and chocolate together. This recipe came out of Mom's Big Book of Cookies.

I got this book for my birthday over the summer. I'm usually pretty picky when it comes to cookbooks and thought at first glance that it would be a ho-hum book of run-of-the-mill cookie recipes.

Um, no. The author, Lauren Chattman, is a pastry chef, and I think that's reflected in her recipes. I was pleasantly surprised at the wide variety of unique flavors and cookies I had never heard of before, like Cinnamon Toast Meringues and Almond Joy Cookies (coming shortly). I also like the techniques she uses.

So back to this cookie . . . I used her suggestion of rolling all of the dough into little balls, freezing them on a sheet pan, then placing them in a resealable bag so you can just take out a few when you just want a couple of cookies after dinner. Or when your friends come over and surprise you.

Or you can just take a dough ball out and gnaw on it. That's where most of the dough went. Straight into my mouth. I have no patience for ovens.

Not so fast, little one.

Mexican Chocolate Chip Cookies
from Mom's Big Book of Cookies by Lauren Chattman

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
6 T unsweetened cocoa powder
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips
1 c pepitas (shelled pumpkin seeds), optional

Preheat the oven to 375 degrees F.

In a medium-sized bowl, combine the flour, baking soda, salt, cocoa powder, and cinnamon.

In a separate, large mixing bowl, cream the butter and sugars together until smooth. Add eggs and vanilla and beat until smooth. Stir in the flour mixture and mix just until all of the flour is incorporated. Stir in the chocolate chips and pepitas, if using. Chill the dough for 10 minutes (or up to 6 hours) to let the dough firm up.

Drop the dough by tablespoonfuls on ungreased baking sheets leaving about 3 inches between each cookie. (Balls of dough may be placed next to each other, frozen, transferred to a resealable freezer bag, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from freezer and baked as directed.)

Bake the cookies until dry around the edges, but still soft on top, 9-11 minutes (a minute or two longer if they were frozen). Let the cookies cool for 5 minutes or so, then remove to a rack to finish cooling. Makes about 48 cookies.

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Cinnamon-Swirled Pumpkin Rolls

2009-10-21T16:05:00.000-07:00

I think it's high time I post something sweet. The last dessert recipe I posted was in AUGUST, for cryin' out loud. I admit, I haven't been baking all that much these last few months. It's hard to have "me time" in the kitchen with a toddler and a newly-mobile baby demanding all of my attention. Plus it's fall. And fall means lots of sweets. (Well, as many as my sweets-resistant husband can tolerate. You wonder why he's so thin. . . we'll that's one of the reasons. Me? I could pound half a cheesecake without blinking an eye.)

Anyways, I saw this recipe on Baker's Banter (the King Arthur Flour Blog, one of my fav's), and I couldn't get it out of my head for a week and a half. As with most things that get stuck in my head for that long, I ended up making them.

They were gone within 24 hours.

I've made a lot of cinnamon rolls before, so I was pleasantly surprised to see a pumpkin version that used an ingredient I'd never used before and a technique I hadn't tried.

The technique? The directions said to "grease" the counter top. Usually you'd sprinkle flour, right? Well, I decided to try it and simply sprayed some nonstick spray on my counter top, plopped the dough on, and started rolling. Nothing stuck. I think I'll start using this method more often because the less flour you use in rolling out baked goods, the softer and more moist they turn out. Plus it didn't get my counter all messy. I love it!

The ingredient? Crystallized (or candied) ginger, which is ginger that's been cooked in a sugar syrup, then coated with sugar. It's optional, of course, but I happened to have a bottle sitting in my spice cabinet, unopened, but dying to be used. I loved the extra gingery explosions that they added to the rolls. Next time I'll really try to mince the pieces smaller because they can be a little intense if you get a big chunk.

The verdict? They were delicious. But, I have to say that I expected the pumpkin spice flavors to shine more. Halfway through a roll it started to taste like a regular cinnamon roll, albeit a great one. I didn't change the recipe, but next time I would maybe double the amount of spices and brown sugar in the dough. Ya, that ought to do it.

Cinnamon-swirl Pumpkin Rolls
from Baker's Banter, the King Arthur Flour Blog

1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water (see note)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour (see note)
1/4 cup nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast

Filling:
3/4 cup sugar
1 tablespoons cinnamon
1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional

Glaze
1 cup glazing or confectioners' sugar
1 tablespoon butter
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together by hand or in a stand mixer until you've made a soft, fairly smooth dough.   I let the dough hook on my stand mixer have at it for about 5 minutes.

Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled.   Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger or dried fruit (or both), if desired.  

Starting with the short end that's covered with filling, roll the dough into a log.   Cut the log into nine 1 ½"-thick rolls.   Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.  

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.  

To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.   Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

  Yield: 9 rolls.

Nat's notes:
1. The amount of water you add to the dough depends on the weather/time of year. If it's winter or dry outside, add more. If it's raining, then add less. If you're using a stand mixer, the dough should clear the sides of the bowl, but stick to the bottom a bit. Add water just a couple teaspoons at a time until you reach the right consistency.
2. I didn't have white whole wheat flour, so I substituted 1 1/2 c all-purpose and 1/4 c wheat.
3. I didn't use the glaze recipe because I like cream cheese frosting on my cinnamon rolls. Here's the one I used:
Cream Cheese Frosting:
4 oz cream cheese, softened
¼ c butter
1 tsp vanilla
1 ½ c powdered sugar
1 T milk

Beat all frosting ingredients until smooth.

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Recipe Updates

2009-10-20T09:32:00.000-07:00

So, since I'm miserably behind on posting recipes (almost 20 - yikes), I decided to go back and update some of my photo-less posts instead of digging my new-recipe hole even deeper. I've got popsicle and ice cream recipes that still need to be posted. Anyone mind hearing about frozen desserts in October? I'm sure I'm not the only one who eats ice cream year-round.

It was fun to revisit some old favorites. . .

Cafe Rio Chicken is one of my favorite things to make in a slow cooker. I'm working on compiling my version of their famous shredded chicken salad, which satisfies the insane cravings I have. I guess all I miss about Provo now are the mountains.

I love this because the list of things you can do with the leftovers is endless. We especially love using them for quesadillas and oven nachos.

For the number of times I've made Creamy Black Bean Salsa Chicken, you'd think I'd have a better photo. Oh well, right? This is made from mostly pantry items, it's a cinch to throw into the slow cooker, and we all love it.

Speaking of black beans, this Black Bean Spinach Pizza is surprisingly good. I'm skeptical of Mexican-type pizzas, but this one won me over.

These Spicy Corn Fritters are one of our favorites. I've made them several times and they pair well with almost anything! It also includes the recipe for the sweet, spicy dipping sauce.

They go especially good with . . .

Baked Fish Fillets with Yogurt Topping. You can use any firm white fish for this recipe. We like tilapia because it's cheap and takes on any flavor you throw at it. The yogurt topping and Indian spices make it moist and exotic tasting!

Rigatoni with Eggplant Puree is a recipe I snagged and adapted slightly from Giada de Laurentiis. I love the addition of fresh mint and pine nuts to the roasted tomato and eggplant sauce. Yum. This is another vegetarian dish that's surprisingly hearty. The recession might make us into part-time vegetarians yet!

Roasted Vegetable and White Bean Dip

2009-10-15T09:49:00.000-07:00

This dip was born out the need to put vegetables in the body of my 10-month-old. She's a picky one. Unlike her sister, who happily inhaled everything we placed in front of her, Ivy eats about 1/3 of what I offer her. On a good day. She doesn't like straight vegetable puree, but prefers her food seasoned. I have better luck feeding her mushed up version of things that we eat (no teeth yet), so I threw together this dip/hummus-type stuff. And I made sure that all of us would like it in case the picky one didn't.

Thankfully she did. She loved it. She ate it warm, then cold out of the fridge the next day. I preferred it warm, though. We dipped corn chips and carrot sticks in it, but toasty bread would also be great.

Roasted Vegetable and White Bean Dip
an original recipe by Natalie

1 eggplant
3 small zucchini
6 cloves of garlic, peeled
1 can of white beans with juice
1/4 c olive oil
juice from 1 lemon
1/4 c chopped fresh basil or 1 T dried
1 tsp white wine vinegar
1/2 tsp salt
coarsely ground black pepper
shredded Parmesan cheese, for garnish

Preheat oven to 425 degrees F.

Chop eggplant and zucchini in roughly 1/2-inch squares, and toss, with garlic in olive oil. Spread evenly, in one layer, on a heavy rimmed cookie sheet. Sprinkle with a little salt and pepper. Roast on the upper-third rack in the oven for 25-30 minutes or until vegetables are tender and beginning to brown.

Remove from oven and transfer to a blender or food processor. Add entire can of beans with juice, lemon juice, basil, vinegar, salt, and pepper. Blend until smooth, adding more water by tablespoons if it's too thick. Transfer to a bowl, sprinkle with a little Parmesan, and serve with vegetables, chips, or toasted bread.

Makes 3-4 cups (I think. I didn't measure. Don't quote me on that.)

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Proper Chicken Caesar Salad

2009-10-12T21:42:00.000-07:00

I thought I might as well post this recipe since we're on the subject of Caesar salads and using anchovies. This, my friends, is THE best chicken Caesar salad I have EVER had. It may be the best salad I've ever had PERIOD.

I saw Jamie Oliver make this on his show "Jamie at Home" and loved how rustic and rough he is with everything -- I don't think he ever used a utensil. Not to mention his adorable accent. I loved hearing him say "Caesah" over and over. It never got old. And after making this recipe I want to run out and buy his cookbook.

The reason why this salad is so dang, freaking good is because of this technique right here:

The man is brilliant. Not only does he use chicken legs (which I've overcome my fear of by the way and frozen tons of so I can make this salad whenever I feel like it), which have more flavor and moisture than breast pieces, but he puts them OVER THE BREAD to make the croutons for the salad.

At the end of the baking, you put BACON over top and stick it back into the oven. Do you realize what you end up with when it's done? Croutons that have been soaking in herbs, chicken and bacon drippings. Then crisped up.

Did I mention how my house smelled while this was baking? Intoxicating.

I could NOT stop eating these croutons when they came out of the oven. It's a good thing he has you make an obscene amount of them -- way too much for the salad. He must have known I'd snitch about 1/3 of them.

"Propah" Chicken "Caesah" Salad
adapted from Jamie Oliver

6 whole chicken legs, skin on
1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces
3 sprigs fresh rosemary, leaves picked and roughly chopped
Olive oil
Sea salt and freshly ground black pepper
12 thin slices bacon or pancetta
¼ clove peeled garlic
2-3 anchovy fillets in olive oil, drained
3 ounces freshly grated Parmesan, plus a few shavings to serve
1 heaped tablespoon creme fraiche or sour cream
1 lemon, juiced
Extra-virgin olive oil
2 or 3 heads romaine lettuce, outer leaves discarded

Preheat the oven to 400 degrees F.  

Place the chicken legs and the bread cubes in a 9x13 casserole or roast pan. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then place the legs on top, so they sit above the bread.

Bake for 45 minutes. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes to allow the bacon to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily.

When everything's cooked through, remove the pan from the oven and allow it to cool slightly.  Grind the garlic and the anchovy fillets in a mortar and pestle (or simply mince as finely as you can, then use the back of your knife and "scrape" it into a paste). Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.  

Pull the chicken meat off the leg bones. Tear (or cut) up the washed and dried lettuce leaves and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Mix gently until everything is coated in dressing. Scatter some Parmesan shavings over top.

Makes 4 servings. Unless you're us. We eat the whole bowl ourselves.

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Caesar Salad + Making Homemade Croutons

2009-10-09T20:46:00.000-07:00

This is Tyler Florence's Caesar Salad recipe. I trust Tyler. I've said before that I love his show, and every one of his recipes that I try out turns out amazing. Like this one. And this one. Oh, and this one, too. Yum.

His Caesar salad followed suite. And I got to use my anchovies again. I heard or read somewhere (who knows where . . . could have been Food Network or one of my nerdy food books) that the quality of Caesar salad dressing has to do with the amount of anchovies in it -- high quality dressing = more anchovies. Tyler used three in this, and I think that may be my limit. I might even go for 2 next time. Anchovies add a rich, salty flavor to the dressing, but if you use too many it gets a little fishy. Some people might dig that. I don't.

Another important part of Caesar salad are the croutons. I like making my own -- especially when I have extra bread lying around. Using rustic French, Italian, or sourdough is my favorite, and instead of toasting them until they turn into rocks, I leave a little chewiness in there. I added the instructions for the way I like to make them at the end of this post.

I like making things, like salad dressing, from scratch, but it's risky sometimes. If it ends up being really good, I have a hard time going back to store-bought, and I end up making my own every time I want it.

Unless I have about 5 minutes to get something edible on the table before my two-year-old throws herself into a hissy. Then, I'm more than willing to grab the bottle.

Caesar Salad
from Tyler Florence

1 clove garlic, smashed with a pinch of salt and a little olive oil
3 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
3 tablespoons lemon juice
2 tablespoons water
½ teaspoon sugar
½ cup extra-virgin olive oil
¼ cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 c croutons (see recipe below)
2 heads romaine lettuce

To make the dressing: Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)  

Assemble the salad: Smear the garlic paste over the inside of the salad bowl. Tear the lettuce and add to the bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately. Serves 4.

Nat's Notes:
1. Tyler didn't add croutons to his salad (a travesty, I know), so I took the liberty and added them myself.

Homemade Croutons

A few large chunks of day old rustic bread (French, Italian, or sourdough works best)
Olive oil
1 tsp dried or 1 T fresh herbs (rosemary, basil, Italian seasoning, etc.)
1/4 tsp garlic powder
Couple pinches of salt and black pepper

Preheat oven to 400 degrees F.

Cut bread into one-inch cubes, as uniformly as you can, and place on a large, rimmed baking sheet. Drizzle the cubes with olive oil and sprinkle with herbs, garlic powder, salt and pepper. Using your hands, mix the bread around to ensure everything is coated well. Spread evenly, in one layer, on the baking sheet.

Bake for 10-20 minutes, depending on how toasty you like them. Remove from oven and allow to cool before adding them to the salad.

Nat's Notes:
1. If you use a dark, nonstick baking sheet, you might want to keep an eye on the bottoms so they don't burn, turning them if necessary.
2. You can also do small batches in a toaster oven or even toast them in a skillet. Just heat some oil in a skillet over medium-high heat, then add the bread and seasonings. Stir occasionally until the croutons are as toasted as you like.

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Parisian Tuna Sandwiches

2009-10-07T17:00:00.000-07:00

I decided a while ago that I was going to "train" myself like foods I disliked. I began with tomatoes, and it's taken a few years, but I'm making progress. I have yet to bite into it like an apple, though. *shudder* Right now I'm working on mushrooms. This one is tricky because it's a texture issue. Sauteed in butter, I can handle, but not much more.

I'm sorry peaches, but I don't think I even want to put you on my list yet. Just the smell of you makes my nose wrinkle.

I've been curious about anchovies lately. They're a key ingredient in Caesar salad dressing (did you know?), which I've always wanted to try making from scratch. When I saw this tuna sandwich recipe, I thought it would be a good opportunity to make friends with anchovies. And because you only use 2-3 at a time, I could make my Caesar salad, too. (coming soon) I wrapped the remaining fillets by threes in plastic wrap and placed the bundles into a freezer bag and into the freeer.

I wondered, as I opened my very first can of anchovies, why these seemingly harmless fish fillets have been banished to "ewwww"-town, yet tuna fish is still "OK". They're basically the same thing -- canned fish fillets. Only anchovies have a saltier bite, and still somewhat resemble their living siblings. That salty bite, I'm guessing, is the reason they're thrown into this sandwich, as well as salad dressings.

I like tuna, and just about everything that's in this sandwich. If you like briney-salty flavored things, than chances are you'd like it, too.

There's a lot of stuff to pack into this sandwich, though, which is why it's nice to have a cast-iron skillet lying around.

And here's what you end up with . . .

I loved, LOVED the vinaigrette that gets brushed on the bread. It made everything so moist and flavorful without using mayo. (I hate plain mayo. I'm OK with that, though.)

The verdict? Amazing. Possibly on my top 5 "Best Sandwiches Ever" list. Steve loved it, too.

Sophie wouldn't touch it with a 10-foot pole.

Parisian Tuna Sandwiches
from Food Network Magazine June/July 2009

3 eggs
3 T red wine vinegar
Kosher salt and freshly ground pepper
1/4 c extra-virgin olive oil, plus more for drizzling
4 Italian rolls or other soft rolls, halved
1 medium bunch arugula or 2 c spring salad mix
1 large tomato, thinly sliced
1/4 small red onion, thinly sliced
1 c jarred artichoke hearts, well drained and sliced
2 6-ounce cans oil-packed tuna
4-8 anchovy fillets, drained (optional)
1/2 c kalamata olives, pitted and chopped (optional)
4 medium radishes, thinly sliced

Hard boil eggs. (In a small saucepan, cover eggs with water, heat to boiling, then cover and remove from heat. Let sit for 10 minutes, drain hot water, then refill with cold water to cool off the eggs. Perfect eggs every time. No gray rings!)

Meanwhile, combine vinegar, 1/2 tsp salt, and a pinch or two of pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula or spring mix on the roll bottoms. Top with sliced tomato, onion, and artichokes. Sprinkle with salt and drizzle with another quarter of the dressing.

Drain the tuna, leaving it lightly coated with oil. Toss tuna in remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer slices over the tuna. Top with anchovy fillets and olives, if desired, then the radishes. Cover with the roll tops and press gently, but firmly. Wrap sandwiches in plastic wrap and place a heavy skillet (cast iron works well) on top to weigh them down. Set aside for 15 minutes to allow the bread to absorb the flavors.

Makes 4 sandwiches.

Nat's Notes:
1. Like I said above, I was nervous about using anchovies, so I chopped them up and put them in with the tuna. Baby steps . . .
2. We don't like kalamata olives, so I just left them out. If you do like them, I'd imagine it would add a lot of interesting flavor to this.
3. Instead of Italian rolls, I bought two mini par-baked ciabatta loaves from Trader Joe's. I loved the bread, but it was hard to eat due to the extremely chewy/crunchy crust and loads of filling. I think I'd opt for something softer next time.

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Confessions

2009-10-06T14:52:00.001-07:00

I recently made some important decisions that I wrestled with for days. I had some moral conflicts inside of me, but the greater good had to be put first. I don't know how else to tell you, so I'll just do it.

deep breath

Confession #1: I don't use OneNote anymore.

Please don't throw rocks at me.

I recently got a new computer that rocks my world. (Thank you Zespri!) Unfortunately it meant giving up certain Microsoft Programs (Yes, I switched to a Mac.) After drilling the "geniuses" at the Mac store for about 15 minutes, we discovered that OneNote files aren't compatible with anything else. (grrr.) I started using MacGourmet, which is great, and I'd highly recommend to Mac users. If I could still use OneNote, though, I would. If you're in Germany, you need to speak German, not Swahili. Nicht wahr?

I had a hard time with this. Especially since I've been touting how wonderful OneNote is for so long and have converted more than a handful of people. I still love OneNote. So you should still use it. Our relationship really hasn't changed much.

Confession #2: I have ads on my blog.

You may have noticed that I've got some BlogHer ads on my left sidebar. I went back and forth for a while about doing this because I didn't want to feel like a sell-out. I decided to give it a try for a while and see how I like it. I don't think it's too intrusive. (And I would never do things to you like flash pop-ups in your face.) I also didn't want ads for things I didn't want to endorse (alcohol, weight-loss programs, junk food, etc.). Fortunately BlogHer lets you customize it. So if you see anything shady over there, please let me know.

It also made me decide what my long-term goals for this blog are. I don't want it to take over my life (believe me it could... I have so many ideas in my head) because my family comes first. However, running a few ads would pay for my yearly domain fee, and it would allow me to do more giveaways. I love giving things away. Don't expect to see Kitchen-Aid mixers right away, though. These things take time.

Confession #3: There's been a secret race going on between my weight and my feed counter.

After I had my second child and began shedding baby weight, I noticed that my feed counter (the widget over on the right sidebar that says how many people subscribe to my blog's RSS feed) was increasing at a faster rate. I secretly challenged the feed counter to see which one of us could reach 165. (That may seem like a lot to you petite ladies out there, but I'm 5'9". And I love food.)

Well, the feed counter won -- a couple of weeks ago. Just barely. I'm happy with the amount of weight I've lost, though, and I'm currently about 5 lbs less than my pre-pregnancy weight!

And now back to our regularly scheduled posts. . .

Kabocha Squash Cornbread + How to Cook Down a Squash

2009-10-05T05:28:00.000-07:00

Happy October! It's squash time again! I finally got around to making this cornbread after it spent a year in my file. Mostly because I had no idea what kabocha squash was until I happened upon it at the grocery store.

My cousin Mary sent me this recipe, which won an award at the Texas State Fair last year. Which award, I'm not sure, but I would have given it the Most Fragrant Cornbread Award. Somebody should make a candle out of it. It also tasted great, especially warm from the oven. It has such a unique flavor, reminiscent of Indian spices. The flavor starts to wane the next day so eat fast.

Cooking down squash or pumpkin is a great skill to have. You can puree it and either freeze it in ice tray cubes to use as baby food, or store in portions to use in place of canned pumpkin for baking. If you cube it, it's nice to throw into skillet dinners, soup, or . . . cornbread. If you've never cooked down a squash or pumpkin before, I'll show you my favorite way of doing it -- roasting. You can also boil it in a little water, steam it, or even pressure-cook it (I have a friend who swears by this). I like the intensity of flavor that roasting adds to vegetables, so I usually roast them.

Here's what you do:

1. Preheat your oven to 400 degrees F.

2. Cut the squash in half and remove all of the seeds, then cut it in half again so you have quarters.

3. Here's where you have a choice . . . you can either place them cut-side down in a casserole (9x13 works well) dish and fill the pan about 1/3 of the way up the side with water.

OR

3. Place them cut-side up on a rimmed cookie sheet and drizzle a little olive oil over top.

4. Roast in the upper third rack of the oven until the squash is fork-tender. This can take anywhere from 30 minutes to over an hour depending on the size of your squash.

5. Remove from oven and allow to cool. Remove skin and any dried-up parts (more when you roast it cut-side up), then either cut into pieces or puree with a little water, if needed, to achieve desired consistency.

Kabocha Squash Corn Bread
from the 2008 Texas State Fair via my cousin, Mary Jackson

Makes 1 10-inch bread (serves 12)
8 ounces-unsalted butter
2 clove garlic, minced
4 large shallots, minced
1 jalapeno, minced
3 eggs
1 1/2 cups buttermilk
1 1/2 cups stone ground cornmeal
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/4 cup maple syrup
1 Tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 Tablespoon salt
2 cups roasted kabocha or butternut squash, diced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresy tyme, finely chopped
1 teaspoon fresh sage leaves, finely chopped

Preheat oven to 400 F, and place a 10-inch iron skillet or high heat baking dish in the oven to preheat.

Place the butter in a large saute pan. Add the jalapenos, shallots and garlic. Cook over medium heat for about 3 minutes or until the butter melts and the vegetables soften. Set aside to cool slightly.

Combine the dry ingredients in a mixing bowl. In another bowl, mix the buttermilk, maple syrup and eggs. Add the sauteed mixture, and mix well. Add the dry ingredients, and mix until just combined. Fold in the diced squash and herbs.

Carefully remove the iron skillet or baking dish, and grease with butter or vegetable cooking spray. Pour in the batter, and bake at 400 F for about 30-40 minutes or until firm to the touch on top and golden brown. Serve warm with butter and sea salt on the side. (Any flavorful autumn squash or pumpkin may be substituted.)

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Sausage, Roasted Red Pepper, and Spinach Torta Rustica

2009-10-03T23:02:00.000-07:00

This dish seems like a breakfast you'd make on a cold, snowy Saturday morning in January. Or a light dinner in early October. We had it for dinner in April, but I saved it until now because it seemed like a cooler weather type of recipe.

So easy to assemble, too. It's like a quiche, but it gets its crust from stale baguette slices. Just line the pan with them, then dump everything else on top. It's hearty, bursting with flavor, and full of vegetables. And eggs. I love eggs. From my head down to my legs. (Anyone remember those commercials?)

Sausage, Roasted Red Pepper and Spinach Torta Rustica
from Bon Appetit December 2008

16 1/4-inch-thick baguette slices, cut on slight diagonal
1 tablespoon butter
12 oz fresh baby spinach leaves
1 pound sweet Italian sausage, casing removed
1 1/2 cups grated Fontina cheese, divided
3/4 cup diced drained roasted red peppers (from 12-ounce jar)
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.

Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.

Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish.

Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over.

Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Nat's Notes:
1. I used cheese I had on hand: a cheddar/mozzarella mixture and some goat cheese. The goat cheese really shined in this!
2. I used spinach-fontina turkey sausage, which blended seamlessly!

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Joey Campanaro’s Meatball Sliders

2009-09-28T12:21:00.000-07:00

I didn't know what a "slider" was until I made these. Mini burgers and such are pretty hot right now, and I suppose it was only a matter of time before someone replaced a boring hamburger patty with a flavorful, saucy meatball.

Because of this recipe, I started looking at the weather when I do my menu planning. That's what happens when you live in an uninsulated, unairconditioned little duplex that was built in 1950. Turning the oven on in the summer means spending the rest of the day in a sauna that has taken over your entire house.

This recipe typically isn't something you'd make in June when you live in such a place. But I did. June 24th to be exact. And it was a Wednesday. This is definitely not a quick weekday dinner. Because I had bought the stuff to make it, I had to choose between making it on a Saturday, which was supposed to get in the 90s, or on a Wednesday with slightly cooler weather. I chose Wednesday. Luckily Steve was home, so I could spend two hours making dinner.

I was pleased with these cute little sliders. Instead of making them as an appetizer, I made them for dinner, then froze the leftovers (about half of what I made, buns included), and heated them up a few weeks later for a quick dinner. They were time consuming, but they had a fantastic flavor. Next time I think I'll do the buns the day before.

Roasted garlic is one of my best friends.

And honestly... you could use a couple jars of your favorite pasta sauce instead of doing the sauce from scratch, too. I'd maybe buy the buns, but I don't know where you can get buns that small with out chopping holes out of big ones. From scratch always tastes the best and most of the time it's worth the effort. To someone else, it might not be. That's OK. Now that I have two children demanding every ounce of my attention (and snacks), I understand how valuable a quick dinner can be.

Sophie thought these little sliders were pretty cool. And tasty, too. See the look of shock on her face when she realizes how good they are? (OK, I'm not sure if that's really what was going on in her head. She might have been spacing off for a minute. She did like them, though.)

Joey Campanaro’s Meatball Sliders
Adapted from The Little Owl restaurant by Smitten Kitchen
Makes 6 3-slider appetizer servings or dinner for 4-5.

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup water
8 tablespoons freshly grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1 1/2 teaspoons fennel seeds
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can whole peeled tomatoes
salad greens (optional)
18 very small soft rolls, split horizontally

Combine all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Mix gently with your fingers, sort of "tossing" everything together. Don't squish it in your fist. Form into eighteen 2-inch-meatballs.

Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.

Use a stick/immersion blender or transfer to a blender/food processor and puree until almost smooth. Return to same skillet (if you took it out). Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. Do ahead: Can be made 1 day ahead. Cover; chill.

Place salad greens on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons cheese. Cover with tops of rolls.

Nat's Notes:
1. Instead of veal, I more ground beef and ground pork until I had 1 1/2 lbs of meat.
2. I made the Roasted Garlic Buns that went along with this recipe, and I wasn't overly thrilled with them. I think the idea of roasting garlic and incorporating it into bread is brilliant, but I would use another dough recipe. I added the link in this note so you could try out the original.

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BLT Salad with Dijon Vinaigrette

2009-09-23T21:00:00.000-07:00

As far as I'm concerned it's still summer. At least around these parts. We made our first trip to the beach this year. . . yesterday.

While it's still 80+ degrees and turning my oven on makes my home into an oven itself, we've eaten a lot of salads lately. I whipped up this one for a pool party play date, and as far as I could tell everyone seemed to like it.

I loved it. But I love all things bacon and BLT. A yummy vinaigrette was the perfect addition.

BLT Salad with Dijon Vinaigrette
adapted from BHG.com

8 slices bacon
6 slices country Italian bread (or any chewy, rustic loaf)
1-1/2 cups cherry tomatoes or 2 Romas
8 cups torn romaine (about 2 hearts)
1/3 cup crumbled cotija, feta, Parmesan, or blue cheese (basically whatever sharp cheese you want)
1/4 cup cider vinegar
1/4 cup olive oil
1 tsp. sugar
1 tsp. Dijon-style mustard
Salt and ground black pepper

In large skillet cook bacon over medium-low heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.

Meanwhile, toast bread, chop tomatoes, and break bacon in 2-inch pieces. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper.

Place the lettuce in a large salad bowl, top with bread, tomatoes, bacon and dressing. Toss to coat. Makes 4-6 servings.

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Coconut Macaroon Pancakes

2009-09-16T16:52:00.000-07:00

Those who don't like coconut may be excused. I urge you to stay, though, because these pancakes might turn you. Unless your dislike stems from coconut's funky texture, in that case. . . try to get yourself to like it. I'm trying to do that with mushrooms -- talk about a funky texture.

Think about a coconut macaroon in a tender, softer pancake form. Not quite as sweet, but a lot sweeter than a typical pancake. Steve just spread a little butter on his and ate them plain. I had to put maple syrup on mine. I had to! He thought I was insane.

Coconut Macaroon Pancakes
adapted from 101 Cookbooks

1 14-ounce can of coconut milk
1 /4 cups flour
3 cups sweetened shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar

In a large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Drop a couple heaping tablespoons into the skillet, and sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozen or so.

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A Little Thank You

2009-09-15T23:21:00.000-07:00

You guys make me blush, and you give me way too much credit. You made me feel like I won the Pillsbury Bake-Off or something! Thank you for all of your kind words and enthusiastic support!!

Here's a little something for you, if you'd like one. I finally sat down and made a blog button tonight. I used the only impressive Photoshop skill I know and cut that tomato out of another photo. I loved it so much I had to work it into the button somehow. I hope you like it! (Don't tell me if you don't. JK. . . . Not really.)

It's over on the left sidebar, just waiting to be grabbed.

Thank you Zespri!!

2009-09-14T09:48:00.000-07:00

What an amazing surprise this morning!

Click HERE for the recipe!

Click HERE to view the other finalists' recipes!

Garlic-Slathered Cheese Bread

2009-09-10T14:55:00.000-07:00

Vegetables are great, but good heavens. Sometimes I need a break. A garlicky, cheesy, gooey, bready break -- like something from this wonderful cookbook.

A Passion for Baking by Marcy Goldman is a treasure trove of incredible and unique baked goods. I borrowed this book from my mom, and I'm hoping that if I keep it long enough she'll just give it to me. (Is that wrong?)

My first experience with Marcy's recipes was the Cinn-a-bun Cheesecake that changed my life. Is that too dramatic? I'm sorry, but it did. It floored me. So did this cheese bread.

The dough is a simple white dough, but it has a soft, chewy texture. It's also a bit time consuming. I tried out the topping for this bread on my Italian Cheese Bread recipe (breadsticks in under 45 minutes!) and it worked well, too. (Although I did mess up the topping a bit on that batch. Cooking with babies underfoot makes for some interesting, and mostly unintentional, recipe adjustments.) So if you don't have a couple of hours, try that instead.

Garlic-Slathered Stretch Bread
From A Passion for Baking by Marcy Goldman

Dough
2 c warm water
1 3/4 tsp rapid-rise yeast (or instant yeast)
1 3/4 tsp salt
4 tsp sugar
4 c bread flour

Garlic Slather Topping
6 cloves garlic, finely minced
1/2 tsp salt
2/3 c mayonnaise
1 c grated Parmesan cheese
1/2 tsp dried Italian seasoning
1/3 c extra virgin olive oil
2 c shredded mozzarella cheese

Prepare a large baking sheet with parchment paper and/or nonstick spray.

In the bowl of a stand mixer, hand-whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in salt, sugar, and most of the flour to make a soft dough. Knead with the dough hook attachment on lowest speed for 5-8 minutes, adding more flour as necessary until dough is resilient but not tough. Remove hook and transfer dough to a large bowl, lightly coated with olive oil. Cover and let rise until double in size, 1 1/2 to 3 hours.

Turn dough out on to floured countertop and gently deflate. Cover dough loosely with a towel and let it rest. Meanwhile, prepare the garlic slather topping by grinding the garlic and salt together with a mortar and pestle. (If you don't have one, like me, just mince the garlic as fine as you can, sprinkle the salt over top, then slide the back edge of your knife over it and "scrape" it into a coarse paste.) Transfer to a small bowl. Fold in the mayonnaise, Parmesan cheese, seasoning and oil.

Divide dough in half. Stretch each into a long oval, about 18 x 6 inches. Place on prepared baking sheet, evenly spaced apart. Spread filling over the tops of both breads with the back of a spoon. Top each with mozzarella cheese. Cover pan loosely with plastic wrap and let rise 1 to 1 1/2 hours until puffy.

Preheat oven to 400 degrees F. Bake until nicely golden on top and topping is sizzling, about 20-25 minutes.

Nat's Notes:
1. I halved this recipe, and it worked out nicely.
2. This bread recipe is delicious and has a fantastic texture, but if you're crunched for time, use the topping from this recipe and the dough recipe from the Italian Cheese Bread previously posted. You'll have them ready to eat in about 45 minutes.

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