Andrews McMeel Cookbooks

Fairy Wands

2010-09-13T12:33:00.000-07:00

From Ready, Steady, Spaghetti: Cooking For Kids and With Kids, by Lucy Broadhurst

MAKES 10

½ cup unsalted butter, softened
½ cup sugar
1 egg
2 cups all-purpose flour
7 ounces semisweet chocolate chips, melted
10 Popsicle sticks
small dragées, to decorate

1 Beat the butter, sugar and egg with electric mixer until creamy. Add the flour. Using your hands, press the mixture together to make a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes, or until smooth. Cover with plastic wrap and put in the refrigerator for 30 minutes.

2 Preheat the oven to 350°F. Brush a large baking sheet with melted butter or oil. Roll out the dough between sheets of waxed paper to ¼ inch thick. Cut the dough into twenty stars, using a star-shaped cutter. Arrange on the baking sheets and bake for 15 minutes, or until golden. Cool on the trays.

3 Place 1/2 teaspoon of melted chocolate on the flat side of half the cookies. Spread out to cover.

4 Attach the stick and sandwich the remaining cookies over the chocolate and press together. Allow the chocolate to set.

5 Drizzle the remaining chocolate over the stars. Decorate with dragées and allow to set.

—From Ready, Steady, Spaghetti/Andrews McMeel Publishing

Heirloom Tomato Flat Bread -- From Organic Marin: Recipes from Land to Table

2010-09-01T13:11:00.000-07:00

Organic Marin: Recipes from Land to Table

Rooted in the fertile fields and rolling hills of Marin County, CA, the cradle of the organic food movement, is a belief that food fosters community. With beautiful photography and delicious recipes using seasonal ingredients, Organic Marin: Recipes from Land to Table (Andrews McMeel Publishing, $29.99) tells the story of that connection between farmer and family, between land and table, between food and community.

Bungalow 44, Mill Valley

Bungalow 44 serves flat breads that reflect each season’s best ingredients. This recipe shows off the bounty of summer, with ripe tomatoes and fragrant basil. The dough may be made ahead of time and kept refrigerated for up to 2 days.

Dough
1 1⁄4 cups all-purpose flour
1⁄8 teaspoon baking powder
1⁄2 teaspoon sea salt
1⁄2 cup warm water
3 tablespoons extra-virgin olive oil

Basil Oil
1⁄2 cup firmly packed fresh basil leaves
1⁄3 cup extra-virgin olive oil

Fried Garlic
1⁄2 cup canola oil
6 cloves garlic, thinly sliced
1⁄2 cup grated Parmesan cheese
1⁄2 cup shredded mozzarella cheese
3 heirloom tomatoes, thinly sliced
Sea salt and freshly ground pepper
1⁄3 cup shaved pecorino romano cheese
Minced fresh basil for garnish

For the dough: Combine the flour, baking powder, and salt in a large bowl. Stir with a whisk to blend. Combine the water and oil in a cup and stir into the dry ingredients. Transfer the dough to a floured work surface and knead until smooth, about 5 minutes. Divide the dough in half, cover with a damp towel, and let the dough rest for 30 minutes.

For the basil oil: Blanch the basil in boiling water for 10 seconds, then drain and plunge into ice water to cool. Squeeze dry and place in a blender with the extra-virgin olive oil. Blend for 20 seconds and pass through a fine-meshed sieve; discard the solids.

For the fried garlic: Heat the canola oil in a small saucepan over medium-high heat to 325°F. Fry the garlic slices until just golden brown, 2 to 3 seconds. Drain in a fine-meshed sieve, then transfer the garlic to a paper towel to soak up excess oil.

Preheat an oven to 400°F with a pizza stone inside, if you have one. Flatten each dough ball into a disk and roll into an 8-inch round. Place the rounds directly on the pizza stone. If not using a pizza stone, place the rounds on a baking sheet. Prick the dough all over with a fork and bake for 10 to 12 minutes, or until just golden. Remove from the oven and increase the oven temperature to 425°F.

Sprinkle half of the Parmesan and mozzarella on each baked bread. Place the breads in the oven on the pizza stone or baking sheet and bake for 10 minutes, until the cheese melts and just starts to brown. Remove from the oven and layer each with the tomato slices in a single layer, season with salt and pepper, and drizzle evenly with the basil oil. Top each with half of the pecorino cheese shavings and return to the oven for about 5 minutes, or until the pecorino turns slightly golden. Remove from the oven and garnish with basil and fried garlic. Use a pizza wheel to cut each bread into 6 slices and serve right away.

Serves 4 as a first course

Bungalow 44

Tucked into downtown Mill Valley, Bungalow 44 draws in locals with friendly service and dining options to suit any mood. The restaurant’s main area is modern and lively, with an open kitchen and a popular bar where locals meet for specialty cocktails. The adjoining room is better suited for a quiet dinner, with a fire during the winter and removable panels that allow for a breeze during warmer weather. Like its sister restaurant, Buckeye Roadhouse, Bungalow 44 offers such homey favorites as fried chicken, Parmesan truffle fries, and a mean burger. For a lighter dish, try the chopped Chicken “44”: an anything-but-boring salad featuring avocado, pine nuts, and jalapeno-tomatillo vinaigrette.

Gypsy Peppers Stuffed with Fromage Blanc -- From Organic Marin

2010-08-24T09:20:00.000-07:00

From Organic Marin: Recipes from Land to Table

Greens Restaurant, San Francisco

These yellow, pointed peppers (also called bullhorn peppers) are available at local farmers’ markets in the late summer and early fall. With their sweet, thick flesh, they are easy to peel and are great for stuffing. Pimientos are another great variety for this recipe.

4 gypsy peppers
2 tablespoons olive oil
1⁄2 teaspoon kosher salt, plus more for sprinkling
1⁄4 teaspoon freshly ground pepper, plus more for sprinkling

Filling
1 1⁄2 cups fromage blanc, ricotta, or fresh goat cheese
1 large egg
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh chives
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground pepper

Preheat an oven to 400°F. Rub the peppers with olive oil, the 1⁄2 teaspoon salt, and the 1⁄4 teaspoon pepper. Place the peppers on a baking sheet and roast for 15 to 20 minutes, until the skin is blistered and the flesh is soft. Remove from the oven and let cool to the touch. Peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper and remove the seeds Sprinkle the peppers with more salt and pepper.

Decrease the oven temperature to 375°F. Oil a baking sheet.

For the filling: Combine all the ingredients in a medium bowl and mix well. Gently spoon 1⁄4 cup of the filling into each pepper. Place the peppers, seam side down, on the prepared pan. Bake for 25 to 30 minutes, until the peppers are puffed and the filling is set. Serve warm.

Serves 4 as a first course

Green Gulch Farm

Green Gulch Farm, also known as Green Dragon Temple, is located in Muir Beach just north of the Golden Gate Bridge. Part of the San Francisco Zen Center, it is a Zen monastery, a conference site, and a working farm supplying fresh, organic produce for Greens Restaurant in San Francisco and selling its produce at local farmers’ markets.

Georgia Peach Cobbler

2010-08-18T12:10:00.000-07:00

From Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room

Serves 8 to 10

2 pounds fresh fruit or 1 (16-ounce) can sliced peaches in heavy syrup, undrained
1 cup plus 3/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 teaspoons cornstarch
8 tablespoons (1 stick) salted butter, cut into small pieces
1/2 cup shortening
3/4 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup ice water (with crushed ice)
2 tablespoons (1/4 stick) unsalted butter, melted

Preheat the oven to 350˚F. Peel and slice the fresh fruit. (If using canned fruit, taste before adding the sugar.) Place the fruit in a bowl and add 1 cup of the sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Toss together gently. Pour the sweetened fruit into a 13 by 9-inch baking dish and dot with the butter pieces.

In the work bowl of a stand mixer with the paddle attachment, on medium speed, beat the shortening, salt, and the remaining 3/4 teaspoon sugar. Gradually add 1/2 cup of the flour to the shortening mixture and mix together lightly. When the mixture becomes stiff, add 1 tablespoon of the ice water. Repeat the process until all the flour and water is used. The mixture should be soft, but not wet. Cover and let chill for 30 to 40 minutes. Roll out on a floured surface to a 13 by 9 1/2-inch rectangle. tablespoon of the ice water. Repeat the process until all the flour and water is used. The mixture should be soft, but not wet. Cover and let chill for 30 to 40 minutes. Roll out on a floured surface to a 13 by 9 1/2-inch rectangle.

Cover the fruit with the pastry, crimping the edges. Make 3 or 4 slits in the pastry with a sharp knife for steam to escape. Brush the crust with the 2 tablespoons of melted butter. If using fresh fruit, cook for 1 hour. If using canned fruit, cook for 25 to 30 minutes at 400˚F. The cobbler is done when the pastry is golden. Serve warm with vanilla ice cream or whipped cream.

Basil Ice Cream

2010-08-11T11:06:00.000-07:00

From Spice Dreams: Flavored Ice Creams and Other Frozen Treats

Makes about 1 ½ quarts Basil is a versatile herb, and relatively easy to grow. In this appealing ice cream, the flavors of fresh and dried basil bring out the best in each other. This ice cream is especially good after a summer barbecue of spicy meats. It’s also delicious topped with fresh berries.

2 cups whole milk
½ cup plus ½ cup sugar
½ cup packed fresh basil leaves
2 teaspoons dried basil
¹⁄8 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes. Remove the pan from the heat and let steep for 1 hour.

Strain the milk mixture through a fine-mesh sleeve. Return the milk to a clean, medium, heavy saucepan. Scald the milk once again over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining ½ cup of sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Okra and Tomatoes

2010-08-03T09:54:00.001-07:00

From Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room

Serves 4 to 6

1 (14 1/2-ounce) can crushed tomatoes, undrained
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
2 tablespoons salted butter, melted, or strained bacon drippings
1/2 pound okra, stemmed and cut into 1/4-inch slices
2 teaspoons cornstarch (optional)
2 teaspoons cold water (optional)

In a heavy saucepan, combine the tomatoes, salt, white pepper, sugar, and melted butter or bacon drippings. Cook over medium-high heat for 10 minutes. Add the okra, reduce the heat, and simmer for 5 minutes. (To thicken the stew, mix together the cornstarch and cold water in a small bowl until smooth. Add to the stew and bring to a boil, stirring until thickened to the desired consistency.) Add additional salt and white pepper to taste.

Shoofly Pie

2010-07-28T08:00:00.000-07:00

From The Amish Cook’s Baking Book

There are many baked goods that the Amish are credited with concocting or co-opting: elephants ears, funnel cakes, and Soft Pretzels (see page 78), to name a few. But perhaps the baked good with the single most Amish identity is shoofly pie. Long before Dinah Shore immortalized the molasses morass in her famous song, the Amish were enjoying this pie. The origins of this pie’s unusual name have been debated by food historians for the better part of a century. The most commonly offered explanation is that the name comes from the flies that are attracted to the pools of molasses that sometimes form on top of the pie while it is cooling. Many Amish homemakers set hot pies on a windowsill to catch a cooling breeze in the summer, hence the need to shoo the flies.
Other food historians point to the possibility that the name of the pie is simply an inaccurately translated version of a German or Swiss word. Interestingly, Elizabeth Coblentz, in her first mention of the pie in her column, spelled it “Choo Fly Pie.” Whether this was simply an error or a phonetic clue to the recipe’s origin went with her when she passed away.

Makes one 9-inch pie

1 disk My Homemade Pie Dough (page 3) or Pat-a-Pan Piecrust (page 4)
1 cup molasses
2/3 cup boiling water
1 teaspoon baking soda

Topping:
3 1/2cups all-purpose flour
1 cup sugar
3/4 cup shortening, softened
Dash of salt

Preheat the oven to 350°F.

In a large bowl, combine the molasses, boiling water, and baking soda. Pour the mixture into the unbaked pie shell.

To make the topping: In a large bowl, mix the flour with the sugar, shortening, and salt. Spread this on top of the molasses mixture in the pie shell. Bake until the center of the pie is set, about 45 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. The pie will keep for about 5 days.

For the homemade pie dough crust: Roll the disk of pie dough out to a 1/8-inch thickness on a floured surface. Fit the dough into a 9-inch pie pan. Trim the overhang to 1 inch. Fold the dough under and crimp the edges.

For the pat-a-pan piecrust: Pat the dough with your fingers, first at the sides of the 9-inch pie pan and then across the bottom. Flute the edges.

“Shoo Fly Pie and Apple Pan Dowdy
Makes your eyes light up
Your tummy say ‘Howdy.’
Shoo Fly Pie and Apple Pan Dowdy
I never get enough of that wonderful stuff.”
—Dinah Shore, “Shoo Fly Pie and Apple Pan Dowdy,” 1946

Chicken Salad on Croissant

2010-07-21T08:07:00.000-07:00

From The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram

We have lost count of the versions of chicken salad we have tasted and loved over the years. But this one has become our all-time favorite, with just the right mix of chicken and extra goodies like cranberries, pumpkin seeds, and—perhaps the star of the show—Cardamom Candied Walnuts. Gently spicing the mayonnaise with coriander and orange zest takes this chicken salad over the top. (You’ll want to mix extra mayonnaise to spread on the sandwich—and you may want to keep extra on hand for other uses.)

This salad also works well with turkey. In fact, it’s the perfect day-after-Thanksgiving sandwich.

½ cup mayonnaise, plus additional for spreading
1 teaspoon ground coriander
1 teaspoon dried orange zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups diced cooked chicken
½ cup Cardamom Candied Walnuts (page 112), chopped
½ cup sweetened dried cranberries
¼ cup finely diced yellow bell pepper
¼ cup finely diced celery
¼ cup finely diced red onion
2 tablespoons shelled sunflower or pumpkin seeds, preferably roasted and salted
4 croissants, halved horizontally

Whisk together the mayonnaise, coriander, orange zest, salt, and pepper in a medium bowl. Stir in the chicken, walnuts, cranberries, bell pepper, celery, onion, and seeds and gently toss the salad until evenly coated. Spread additional mayonnaise on the croissant halves if desired. Evenly divide the chicken salad between the four croissants and serve.

Makes 4 sandwiches

Southwestern Pasta Salad with Avocado-Serrano Dressing

2010-07-14T17:30:00.000-07:00

From Quick-Fix Vegetarian by Robin Robertson

serves 4

Texture and flavor contrasts abound in this Southwestern-inspired salad. The buttery avocado helps to smooth the heat of the serrano chile in the dressing.

12 ounces penne pasta
1 serrano chile, seeded
1 large clove garlic
2 ripe Hass avocados
3 tablespoons freshly squeezed lime juice
½ teaspoon chili powder
¼ cup extra-virgin olive oil
Salt
1 (16-ounce) can pinto beans, drained and rinsed
1 small jicama, shredded
1 small red onion, chopped
1 cup grape or cherry tomatoes, halved
¼ cup chopped fresh parsley or cilantro
Salad greens, for serving

Put the pasta water on to boil. Cook the penne in the salted boiling water, stirring occasionally, until it is al dente, about 10 minutes.

While the pasta is cooking, make the dressing: Mince the chile and garlic in a food processor. Halve and pit one of the avocados, scoop out the flesh with a spoon, and add it to the food processor. Add the lime juice and chili powder and process until smooth. Add the olive oil, and salt to taste; process until smooth.

When the pasta is cooked, drain and rinse it under cold water, then place it in a large bowl. Add the beans, jicama, onion, tomatoes, and parsley. Peel, halve, pit, and dice the remaining avocado and add it to the pasta salad. Pour on the dressing and toss gently to combine. Serve on salad greens.

Mountain Molasses Stack Cake

2010-07-07T07:42:00.000-07:00

From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

makes one 8-inch layer cake

This is a traditional mountain favorite. Each family would bring a single layer to a reunion or other celebration, and the layers would be assembled into a multilayered cake or several smaller cakes. The traditional filling is apple butter. I was at a meeting a while back when someone brought this as a single layer with the filling on the top. It was so good that we all asked for the recipe.

Cake
1/2 cup firmly packed brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1/2 cup molasses
1/2 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Filling
2 cups finely chopped apples
1/2 cup water
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon

Preheat the oven to 350°F. Lightly grease and flour the outside bottom of two 8-inch round cake pans.

To make the cake, cream together the brown sugar and butter in a large bowl until light. Slowly add the egg and molasses and blend well. Beat in the buttermilk, vanilla, and nutmeg.

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Slowly add the flour mixture to the molasses mixture and mix until thoroughly incorporated.

Pour half of the batter into each prepared cake pan. Bake for 15 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool on their pans on a wire rack.

While the cakes are cooling, make the filling. In a medium saucepan over medium heat, combine the apples and water. Cook, stirring occasionally, until the apples are tender. Stir in the brown sugar and cinnamon. Bring to a boil and, stirring constantly, cook the mixture until a light syrup forms.

Place one of the cooled cake layers on a serving plate and spread half of the filling on top. Place the second layer on top, and spread the remaining filling over the top.

Poppy Seed Summer Slaw

2010-06-23T12:42:00.001-07:00

From At Our Table: Favorite Recipes to Share with the People You Love

Serves 6-8

This slaw comes together very quickly, and I love the sweet/tart blend of flavors. The recipe is from one of my most special friends, Cheryl Castle. In fact, I believe Cheryl is the most thoughtful friend I have. She is the kind of person who not only thinks of her friends often but also follows through with random acts of kindness and generosity.

1 (1-pound) bag cabbage and carrot slaw mix
1/2 cup mandarin oranges, drained
1 cup halved seedless red grapes

Dressing
1/4 cup sugar
1 tablespoon minced onion
3 tablespoons apple cider vinegar
1 teaspoon poppy seeds
1 tablespoon canola oil
1/2 teaspoon dry mustard
Salt and freshly ground black pepper

Combine all the slaw ingredients in a large bowl. Combine all the dressing ingredients in a small bowl and whisk until well blended. Pour the dressing over the slaw mixture and toss. Chill before serving.

Oven-Baked Blueberry French Toast

2010-06-14T07:10:00.000-07:00

From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

serves 5

This recipe, from the Cripple Creek Bed and Breakfast Cabins in Crockett, Virginia, was handed down from the owner’s grandmother. Cripple Creek is situated in the Blue Ridge Mountains on 35 acres of wooded hills and rolling pastures dotted with wildflowers, blackberry bushes, and apple trees. I just love blueberries, so I hope this recipe from Cripple Creek will become one of your favorites!

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 large eggs
1 1/2 cups milk
10 slices French bread, 3/4 inch thick (preferably homemade or fresh store-bought)
2 cups fresh blueberries
Maple syrup, for serving
Confectioners’ sugar, for serving

Preheat the oven to 350°F and lightly grease a 9 by 13-inch baking dish. Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl with a stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well.

Arrange the bread in the prepared baking dish and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown. Serve with maple syrup and confectioners’ sugar.

Mango Sorbet with Cumin and Cinnamon

2010-06-08T08:34:00.000-07:00

From Spice Dreams: Flavored Ice Creams and Other Frozen Treats

Makes about 3 cups

This recipe for mango sorbet is a winner even without the spices. But cinnamon and cumin lend an appealingly adventurous streak to mangoes, so it’s a shame not to let the spices shine. We like the full teaspoon of each spice, but it’s fine to start with ½ teaspoon.

1 cup sugar
1 cup water
¹⁄8 teaspoon salt
½ to 1 teaspoon ground cumin
½ to 1 teaspoon ground cinnamon
3 mangoes, peeled, pitted, and cubed
2 tablespoons freshly squeezed lemon juice

Combine the sugar, water, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes.

Whisk in the cumin and cinnamon, and continue to cook, whisking continually, for 1 minute. Remove the pan from the heat and place in a bowl of ice water to quickly cool the syrup. Let it cool, stirring often, for 5 minutes.

While the syrup is cooling, place the mangoes and the lemon juice in a food processor and puree until smooth. Strain the mango puree through a mesh sieve into a medium bowl. Add the syrup to the puree and whisk until smooth. Cover and refrigerate until completely chilled, at least 4 hours or overnight. The sorbet mixture may be stored in the refrigerator for 1 day.

Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Espresso Granita

2010-06-01T13:31:00.000-07:00

From Poor Girl Gourmet: Eat in Style on a Bare Bones Budget

Serves 6 to 8, $5.00 or less

Estimated cost for four: $1.57. Ding-ding-ding—this is the least expensive stand-alone recipe in the entire book (roasted garlic isn’t exactly a snack—at least not for most people I know). And, the lowest cost way to make this is, of course, to use leftover coffee or espresso, but if you were to estimate the cost based on brewing four 6-ounce cups for this specific purpose, and using Fair Trade coffee that costs $12.99 for approximately forty 6-ounce servings, that would be $1.30. The water is free, my friend, for you have running water at your house, or at least I certainly hope you do. Three-quarters of a cup of sugar is 14¢, and 1 tablespoon of cocoa powder is 13¢ for the fancy, imported type.

By now you know that I abhor food waste. And I feel strongly that this should also apply to beverage waste. You’ve probably already noticed a mention or ten of leftover wine being repurposed in many a dish upon these pages, but what about that coffee that gets left behind each morning? Why should we waste that as well? Well, heck, we don’t have to—just store the leftovers in an airtight container and place them in the refrigerator for a day or two before you intend to make this, and then, on the appointed day, take the 5 or so minutes of actual active time it takes to fashion this refreshing dessert, which, with the addition of just a little milk in a glass, can also double as a fancy frozen coffee shop–style drink. So sit back and bask in your frugality. For you, my friend, you do not let a thing go to waste, no, you do not.

1 ½ cups brewed espresso or coffee
1 ½ cups water
¾ cup granulated sugar
1 tablespoon Dutch process cocoa powder, plus additional for garnish (optional, but I do love a little chocolate flavor in my coffee)
Whipped cream, for garnish

1 Combine the espresso, water, sugar, and cocoa powder in a large mixing bowl and get out your whisk. Whisk vigorously to ensure that all of the sugar dissolves and the cocoa is combined into the mix. If it isn’t already cool, cool the espresso mixture completely in the refrigerator for at least 2 hours and up to 24 hours.

2 Now, here comes the personal choice part of the recipe. If you like a creamier texture, process the granita in an ice cream maker according to the manufacturer’s instructions, then transfer it to an airtight container, and freeze for an hour before serving.

3 If you prefer a little more of the shaved ice-style texture, place the espresso mixture in a 9 by 13-inch freezer-safe roasting pan, such as Pyrex, and allow it to freeze for 2 hours. Scrape all of the contents of the pan up with a fork, and I do mean all of it. Do not leave any icy bit unscraped. Return it to the freezer for an hour, and then serve it forth with a dollop of whipped cream and a sprinkle of cocoa powder, in an espresso cup if you’d like to earn additional adorable points.

NOTE: I often have this as my morning coffee in the summer. Simply add enough milk to get it to your desired lightness, and there you have a super-inexpensive fancy coffee shop–style drink. Sweet.

Southern Butter-Crusted Chicken

2010-05-24T08:43:00.001-07:00

From Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia

serves 8

This is a soul food recipe from the southern Appalachian region of northern Alabama. I think this is about as sinful as a fried chicken ought to get. It’s absolutely luscious!

2 (3-pound) fryer chickens, cut up into serving pieces
Vegetable shortening, for frying
8 tablespoons (1 stick) unsalted butter, melted
6 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon paprika

Leftover Corn bread Gravy
8 ounces sliced bacon
2 cups leftover corn bread
1/2 cup all-purpose flour
2 cups water, plus more if needed
1 to 1 1/2 cups half-and-half, plus more if needed
Salt and freshly ground black pepper

Wash the chicken pieces and pat them dry.

Heat shortening to a depth of 2 to 3 inches in a deep, heavy skillet over medium heat. Test the heat with a drop of water. If it spatters when it hits the hot oil, it’s ready.

In a bowl, combine the melted butter, flour, salt, and paprika. Using a pastry brush, coat each piece of chicken completely with the mixture.
Place the chicken in the hot oil and fry, turning occasionally, until the coating is golden brown and crispy and the chicken is thoroughly cooked, about 12 minutes on each side. Serve hot.

make the gravy: In a large skillet over medium heat, fry the bacon until crisp. Drain and crumble the bacon and leave the drippings in the skillet.

Put the crumbled bacon back in the skillet and crumble enough corn bread into the pan to just fill it. Add the flour and stir until the mixture browns. Be careful not to let it burn.

When the mixture is browned, slowly add the water and half-and-half until the mixture forms a gravy, adding more water or half-and-half if necessary. Season to taste with salt and pepper and serve hot.

Carrot Zucchini Bread with Candied Ginger

2010-05-17T10:56:00.001-07:00

From Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table, Janet Fletcher

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color, and nuggets of moist candied ginger for spice. The idea comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Makes two 8-inch loaves

Ingredients

3 cups all-purpose flour
1 1⁄2 teaspoons ground ginger
1 1⁄2 teaspoons cinnamon
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon kosher or sea salt
1⁄2 cup minced candied ginger
3 large eggs
1 cup canola oil
1 3⁄4 cups sugar
2 teaspoons vanilla extract
1 cup coarsely grated carrots
1 cup coarsely grated zucchini

1 Preheat the oven to 325˚F. Coat two 8-inch loaf pans with nonstick cooking spray.

2 In a large bowl, sift together the flour, ginger, cinnamon, baking soda, and baking powder. Stir in the salt and candied ginger.

3 In a separate large bowl, whisk the eggs until light and foamy. Add the oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.

4 Add the dry ingredients to the egg mixture all at once and stir with a wooden spoon until blended. Divide the batter evenly between the two prepared loaf pans.

5 Bake until the bread is well risen and firm to the touch, about 1 hour. Cool the bread in the pan for 10 minutes, then invert and finish cooling right side up on a cooling rack.

Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches

2010-05-11T08:27:00.001-07:00

From Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table, Janet Fletcher

Grilling intensifies the flavor of peaches by caramelizing their natural sugars. Baste the peaches with butter, honey, and bourbon as they grill to give them a sheen. Serve them with juicy pork chops that have been brined to season them all the way through. Serves 4

Ingredients

BRINE
1 1⁄2 quarts water
6 tablespoons kosher or sea salt
1 teaspoon coarsely cracked black pepper
Handful of fresh thyme sprigs
2 cloves garlic, peeled and smashed

4 bone-in pork loin chops, about 3⁄4 inch thick
2 tablespoons unsalted butter
2 tablespoons bourbon
2 teaspoons honey
2 large freestone peaches, such as O’Henry or Elberta, halved and pitted

1 Make the brine: In a medium saucepan, combine the water, salt, pepper, thyme, and garlic. Bring to a boil over high heat, stirring to dissolve the salt. Set aside until completely cool.

2 Put the pork chops in a nonreactive container that holds them snugly in a single layer. Add the brine, which should cover them. Cover and refrigerate for 24 hours.

3 About 1 hour before cooking, remove the pork chops from the brine and set them on a wire cooling rack at room temperature to dry. Discard the brine. Prepare a moderate charcoal fire for indirect grilling (page 102) or prehat a gas grill to moderate (375˚F), leaving one burner unlit for indirect grilling.

4 In a small saucepan, combine the butter, bourbon, and honey. Cook over moderately low heat, stirring until the butter melts and the honey dissolves. Keep warm.

5 Pat the pork chops with paper towels to remove any remaining surface moisture. Set the chops directly over the coals or flame and brown both sides, about 3 minutes per side. Then transfer to indirect heat, cover the grill, and cook until the pork chops offer some resistance to the touch but are still springy, not firm, about 4 minutes longer. On an instant-read thermometer, the internal temperature should measure about 150˚F for medium.

6 Once the pork chops have been moved to indirect heat, grill the peaches. Brush them all over with the butter-honey mixture and place cut side down directly over the coals or flame. Cook until the peaches are lightly charred, then turn, baste again, and cook just until they are tender and juicy. The pork chops and peaches should be done at roughly the same time, but if not, move whichever is done first to a cooler area of the grill. Serve each pork chop alongside half a grilled peach.

Belgian Ale–Braised Mussels

2010-04-29T09:48:00.000-07:00

From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody

Mussels are often overlooked when we think of shellfish; clams and oysters are favored in the United States. However, mussels are absolutely delicious and have a mild, briny taste that can only come from the sea. And they are inexpensive, which adds to their appeal. Always buy fresh mussels and cook them within a day of purchase. Choose those with tightly closed shells and avoid any with broken or chipped shells. Remove them from the packaging when you get home, wrap them in a moist towel, and refrigerate the mussels until you cook them. This keeps them alive.

Cooking the mussels in a heady broth of ale, smoked ham, garlic, and herbs leaves them bursting with great flavor. I like to use Belgian-style ale for its earthy, from-the-pub flavor, but you can use any beer you like. There is nothing fussy about eating mussels; serve these in a big bowl in the center of the table as an appetizer. To make a meal out of these, just add a salad and soup. Don’t forget some crusty bread to sop every last drop of the cooking juices. Serves 4

2 pounds mussels
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup diced smoked country ham (about 4 ounces)
1 tablespoon minced garlic
1 shallot, minced
2 sprigs fresh thyme
1 (12-ounce) bottle Belgian-style ale
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 crusty baguette, cut into 1-inch-wide slices

Under cool water, scrub each mussel’s shell with a stiff-bristled brush. Remove the byssus thread (or beard), which connects the mussel to rocks in the water. Grab the fibers with your fingers and pull them out, tugging toward the hinged point of the shell.

In a medium-size saucepan or skillet, heat the oil and 1 tablespoon of the butter over medium heat. After the butter melts, add the ham and cook for 4 to 5 minutes, until crispy and the fat has rendered.

Add the garlic, shallot, and thyme and cook in the rendered fat over medium-low heat for about 2 minutes, or until soft. Add the mussels, stir to coat with the vegetables and pan juices, and cook for about 1 minute.

Add the beer, cover the pan, and bring to a boil over medium-high heat. Reduce the heat and simmer for 8 to 10 minutes, until all the mussels open. (Discard any that do not open.)

Add the parsley, tarragon, basil, lemon juice, and the remaining tablespoon of butter. Toss to distribute the herbs and lemon juice and allow the butter time to melt. Season to taste with salt and pepper.

Using a slotted spoon, serve them in a large bowl or divide the mussels evenly among 4 smaller bowls. Pour the broth from the pan over the mussels, and serve with the bread.

Cheesy Scalloped Potatoes

2010-04-26T13:36:00.001-07:00

From The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition

This is an all-American potato dish. Everyone who has tried this dish has liked it. This recipe is a keeper. Duane uses his own homemade sauce, Doggity-Style, but you can use your own favorite. This goes great with barbeque! –Duane Daughtery

Serves 4 to 6

2 pounds small (B-size) red potatoes, unpeeled
1/3 cup tomato-based barbeque sauce
1 pound thick-sliced applewood-
or hickory-smoked bacon
1 teaspoon ground cumin
Salt and black pepper
1 medium sweet onion, quartered and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
1/2 cup skim milk
2 tablespoons mixed chopped fresh cilantro and chives, for garnish (optional)

Preheat your oven or pit to 400°F.

Wash the potatoes and slice them about 1/8 inch thick. Rinse them in ice water and pat them dry. Toss them in the barbeque sauce and marinate for an hour or so.

In a large skillet over medium heat, cook the bacon until almost crispy. Transfer all but 1 slice to a rack or a paper-towel-lined plate to cool. Fry the remaining strip until crispy and add it to the plate. When cool, chop the less-crispy bacon into small pieces and reserve the crispy slice for garnish.

Use the bacon grease to coat a deep 9 by 13-inch ovenproof glass or ceramic casserole dish. Cover the bottom with half of the potatoes. Sprinkle with half of the cumin, and then season with salt and pepper. Add a layer of onions, then the chopped bacon, and half of the cheese. Add the rest of the potatoes, sprinkle with the rest of the cumin, and add more salt and pepper. Level the mixture with a spatula. Pour the milk over the top.

Cover and bake for 1 hour and 15 minutes. Remove the cover and sprinkle the remaining cheese on top. Bake for another 20 minutes, or until the top is almost brown. Garnish with the reserved crisp bacon, cilantro, and chives. Serve hot or cold.

Barbequed Pork Ribs

2010-04-21T13:37:00.001-07:00

From The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition

Serves 4 to 6

2 slabs pork ribs, trimmed
¼ cup of your favorite mustard slather (optional)
¼ to ½ cup of your favorite barbeque rub

Use a pastry brush to lightly coat the ribs on the bone side with half of the mustard slather. Sprinkle with half of the rub. Repeat the process on the meat side.

Set up your smoker to cook using indirect heat at 230º to 250ºF. Place the ribs in your smoker, meat side up, and smoke until done, turning every half-time. For pork spareribs (including St. Louis style), that means turning 4 to 6 hours into cooking, turning again 2 to 3 hours later, and turning again 1 to 1½ hours later. For loin back (or baby back) ribs, turn 3 to 4 hours into cooking, again 1½ to 2 hours later, and again 45 minutes to 1 hour later.

How do you know if the ribs are done? Take two side-by-side ribs and pull them apart. If they tear easily, they are done.

Truffled Mac and Cheese

2010-04-14T09:51:00.001-07:00

From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody

Most of us grew up loving macaroni and cheese and I am no exception. But now that I am all grown up, I prefer a more sophisticated version than the one my mom made for me. I add a little truffle oil to kick it into another sphere. If you really like truffles and have some fresh ones on hand, chop them up and stir them into the casserole before baking for even more flavor. On the other hand, you could omit the truffle oil and still end up with an amazing mac and cheese. Serves 4

3 tablespoons white truffle oil
1 cup fresh breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half-and-half
¼ pound Swiss cheese, grated
¼ pound sharp cheddar cheese, grated
¼ pound Fontina cheese, grated
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
8 ounces elbow macaroni

Preheat the oven to 375°F.

In a small bowl, mix together 1 tablespoon of the truffle oil, the breadcrumbs, and the Parmesan and set aside.
In a large, heavy saucepan, melt the butter over medium heat. Add the flour and whisk for about 3 minutes, or until the flour blends with the butter. Whisk in the half-and-half, bring to a simmer, and cook for 3 minutes.

Stir in the Swiss, cheddar, Fontina, and mustard. Remove the sauce from the heat once the cheeses have melted. Stir in the remaining truffle oil and season to taste with salt and pepper.

Meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni for about 7 minutes, until al dente. Drain the pasta and add to the saucepan with the cheese sauce. Stir well.

Pour the macaroni and cheese sauce into a 1-quart buttered baking dish. (At this point you could refrigerate the casserole dish for up to 24 hours.) Top the casserole with the breadcrumb mixture and bake for 25 to 30 minutes, until the casserole is bubbling hot and the crust is nicely browned and crisp. Serve immediately.

Bone-In Rib-eye Steak

2010-03-31T09:36:00.001-07:00

From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody

This amazing steak is my favorite.It’s cut from the rib section of the steer, or rib roast, and is one of the juiciest and most popular steaks available. It is well marbled—webbed with streaks of fat—so it is full flavored and moist, and particularly well suited to dry heat cooking, such as grilling or broiling. The rib eye can be cut with or without the bone and generally is 1 to 1½ inches thick, although when cut 2½ to 3 inches thick, it’s called a “cowboy rib eye.” This is an expensive cut that should be cooked carefully, but it needs no more embellishment than a little olive oil and salt and pepper. I like to serve it with Bordelaise Sauce, but you may omit it and savor the meat unadorned. When I was a judge on Bravo’s Top Chef, the Quickfire Challenge was to take a full rib eye and cut long-bone chops from it. Serves 4

4 (20-ounce) bone-in rib-eye steaks, each about 1½ inches thick
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Bordelaise Sauce (page 78)

Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes to take off the chill.
Meanwhile, prepare a charcoal or gas grill so that the charcoal is medium hot and the heating elements are hot.

Brush both sides of the steaks with olive oil and season with salt and pepper. Grill for 6 to 8 minutes on each side for medium rare, turning the steaks with tongs so that you don’t puncture the meat. If using a gas grill, you may not need to grill the steaks for quite as long on the second side. (For medium steaks, extend the grilling time for 2 to 3 minutes on the first side; for rare steaks, grill for about 5 minutes on each side.)

Using tongs, remove the steaks from the grill and let them rest for 8 to 10 minutes.

In a saucepan, heat the Bordelaise Sauce over medium heat until bubbling hot. Remove from the heat, cover, and set aside to keep warm.

Slice the steaks against the grain and serve topped with the sauce.

Grilled Shrimp Skewers

2010-03-25T12:54:00.000-07:00

From 50 Great Appetizers by Pamela Sheldon Johns

For these skewers, look for study rosemary branches and strip the lower two-thirds of the leaves off. Traditional skewers can also be used, but the rosemary branches perfume the shrimp as it cooks. Use a metal skewer to pierce the shrimp first, making it easier to insert the rosemary branch.

16 rosemary branches, leaves stripped
from bottom 3 inches
16 jumbo shrimp, shelled and deveined
1⁄4 cup extra-virgin olive oil
Juice of 1 lemon
1 teaspoon finely minced lemon zest
2 teaspoons minced fresh thyme
2 cloves garlic, minced
Freshly ground pepper
8 lemon wedges for serving

• Thread each rosemary “skewer” with a shrimp. Place in a shallow dish.
• In a small bowl, combine the olive oil, lemon juice, lemon zest, thyme, and garlic. Mix well and pour over the shrimp. Let marinate for at least 1 hour at room temperature.
• Preheat a grill or broiler. Remove the skewers from the marinade and season the shrimp with pepper to taste; grill, turning frequently and brushing with the marinade, until the shrimp are pink, 3 to 4 minutes. Serve with lemonwedges. Serves 8

Roasted Red Pepper Bisque

2010-03-15T13:17:00.000-07:00

From Organic Marin: Recipes From Land to Table

Small Shed Flatbreads, Mill Valley

Small Shed Flatbreads serves this popular tomato-based soup all year round. Roasted peppers lend the soup a wonderful smoky flavor. For extra heat, add more roasted jalapenos and pimentón.

2 large red bell peppers
1 jalapeño chili
3 tablespoons canola oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sweet pimentón (Spanish smoked paprika)
1⁄2 tablespoon kosher salt
1⁄4 teaspoon freshly ground pepper
1 1⁄2 pounds tomatoes, peeled, seeded, and chopped
6 cups vegetable or chicken stock
2 tablespoons minced fresh basil, plus 4 fresh basil leaves, cut into fine shreds
1 tablespoon minced fresh flat-leaf parsley
1⁄4 cup crème fraîche

Roast the red peppers and jalapeño according to the instructions at left. Place the roasted peppers in a large bowl and cover with plastic wrap. Let sweat for 10 minutes.

Heat a large stockpot over high heat. Add the oil and sauté the onion for 3 to 4 minutes, until translucent. Add the garlic, pimentón, salt, and pepper and sauté for 5 minutes. Decrease the heat to medium, stir in the tomatoes, and simmer for 15 minutes. Meanwhile, carefully peel the charred skins from the warm peppers and remove the seeds and stems. Chop the peppers and add to the tomatoes. Stir in the stock, the 2 tablespoons basil, and the parsley. Simmer for 30 minutes.

Puree the soup in batches in a blender or food processor until smooth. Be careful not to overfill the blender. Return the soup to a clean pot and reheat. Adjust the seasoning.

To serve, spoon the soup into warmed bowls. Garnish each with a dollop of crème fraîche and a sprinkling of shredded basil. Serve hot.

Serves 4 to 6 as a first course

Roasting Peppers
Roasted peppers impart a delicious smoky flavor to any dish. For a small quantity of peppers, place them directly over a gas flame and turn them with tongs until the skin is evenly charred black on all sides. To broil, place the whole peppers on a broiler pan an inch or two from the heating element until blistered and charred. Use tongs to turn the peppers until charred on all sides. Place the roasted peppers in a plastic bag and seal the bag. Allow the peppers to sweat for 10 minutes, then peel and remove the stems, veins, and seeds if necessary.

Cream Cheese–Almond Coffee Cake

2010-03-02T09:27:00.001-08:00

From The Berghoff Café Cookbook: Berghoff Family Recipes for Simple, Satisfying Food by Carlyn Berghoff and Nancy Ross Ryan

Serves 12

One bite of this coffee cake takes me back to my childhood. I ate this often at the café and even more often at my grandmother Carlyn’s home, where there was always a big pan of freshly baked coffee cake in the kitchen just waiting to be cut.

Batter
1 ¼ cups granulated sugar
8 ounces cream cheese, softened
¼ pound (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ¹⁄3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk, at room temperature
¾ cup dried cherries

Preheat the oven to 350°F.

To prepare the batter: In a mixing bowl, combine the sugar, cream cheese, and butter on medium speed until creamy. Add the eggs and the extracts, and continue to mix until creamy.

In a medium-size bowl, combine the flour, baking powder, baking soda, and salt. With the electric mixer on low speed, stir the dry ingredients into the creamy mixture just until a dough forms. Add the milk and mix until just incorporated. Stir in the dried cherries by hand.

To prepare the streusel topping: In another medium-size bowl, combine all the streusel ingredients and mix to combine.

Grease and flour a 9 by 13-inch baking pan. Pour the cake batter into the pan and spread evenly. Sprinkle the top of the cake batter evenly with the streusel topping. Bake until a wooden toothpick inserted into the center comes out clean, about 40 minutes.

Streusel Topping
²⁄3 cup brown sugar
²⁄3 cup all-purpose flour
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, softened
1 cup sliced almonds

Let the pan cool on a rack to room temperature. Remove from the pan when cooled. To serve, slice (3 by 4) into twelve pieces and serve, or wrap in plastic wrap and store in the refrigerator.

Variations:
Substitute raisins or dried cranberries for the dried cherries.