Once Upon A Chef

Big Italian Salad

2010-03-05T22:55:54-05:00

I’ve always believed that a good salad is the mark of a good cook. It makes sense: a well-made salad must have a pleasing combination of textures and a perfect balance of salty, sweet, bitter and sour…that’s cooking school 101. So with that in mind, it’s good to have a few standouts in your repertoire. This one is my family's favorite; it’s perfect with Spaghetti and Meatballs, Lasagna or anything else in that Italian comfort food realm. It’s a little fancier than your standard “house” salad but, rest assured, it will still put you in the mind of your favorite neighborhood Italian restaurant.

The homemade vinaigrette is what dresses it up…think of it as a much, much improved version of that bottled Italian dressing sitting in your fridge door. It only takes a few minutes to make, yet it’s ten times better and so much healthier for you.

If you’re used to the beige-y bottled stuff, you’ll be surprised to see how fresh herbs make this vinaigrette a beautiful and vibrant green. That’s how it should be!

Romaine is the lettuce to use here…its hearty leaves stand up to the zesty dressing and crunchy vegetables. As a general rule, be sure to dry your greens completely before making your salad, otherwise your dressing will be watery. I’m a big fan of salad spinners for this task, but if you don’t have one, just use a clean kitchen towel or paper towels.

Use any veggies and cheese that you like. I always go for a colorful mix of red peppers, grape tomatoes, carrot ribbons, olives, chopped hothouse cucumbers and a salty, tangy cheese such as ricotta salata or – if I'm in a Greek mood – feta.

Pair this salad with a loaf of garlic bread and some Italian comfort food. Or for a main course, top it with grilled chicken.

Either way, sounds like dinner to me.

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Big Italian Salad
Printable Recipe

Serves 4 as a starter

Ingredients

For the Dressing
1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)
10 big leaves fresh basil
¼ teaspoon dried oregano
2 cloves garlic, peeled
¼ cup red wine vinegar, good quality such as Pompeian Gourmet
¾ cup extra virgin olive oil, good quality such as Lucini or Colavita
¾ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons honey

For the Salad
1 large (or 2 small) head(s) romaine lettuce, washed, patted dry and cut into large, bite-size pieces
1 large red bell pepper, chopped
1 cup chopped hothouse cucumbers
1 large carrot, peeled into ribbons
Handful grape tomatoes, halved or whole
Handful pitted olives
Ricotta Salata* (or Feta for a Greek twist), crumbled to taste

Directions

1. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.

2. Place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Taste and adjust seasoning with salt and pepper. Reserve leftover dressing for another use.

*Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.

Spaghetti and Meatballs

2010-02-27T00:18:19-05:00

When it comes to making meatballs, most people wing it with a little bit of this and a little bit of that...sometimes they come out perfect and sometimes they don't. I happen to like a sure thing, so I came up with an easy recipe that yields flavorful, tender yet hearty meatballs every time. You might be surprised to see what's in them.

For starters, the best meatballs contain not just ground beef, but ground veal and pork as well. Most grocers sell this “meatloaf mix” pre-packaged. It will give your meatballs fabulous flavor.

The other secret ingredient (and here's where you might be surprised) is water - a little bit added to the mixture makes for very tender meatballs.

Next comes the seasoning...you can't go wrong with lots of fresh herbs, garlic and Parmesan cheese.

And finally, most recipes call for pan frying the meatballs before adding them to the sauce, but I found that baking them is a whole lot easier, not to mention neater (no oil splattering all over the kitchen, thank you very much) and so much healthier. You'll feel virtuous when you see how much fat you leave behind on the baking sheet.

If you have a homemade sauce that you like, by all means, use it. I cheat a little here and use a good quality store bought sauce, which cuts down on the cooking time and makes this an easy weeknight dinner.

So here you have it...delicious, dependable Spaghetti and Meatballs. Enjoy!

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Spaghetti and Meatballs
Printable Recipe

Serves 4 (makes about 24 small meatballs)

Ingredients

1 large egg
3 tablespoons fresh basil, finely chopped (plus more for serving)
3 tablespoons fresh parsley, finely chopped
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced
¼ cup water
1 ½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal)
¾ cup dried Italian Style bread crumbs (such as Progresso)
½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
Large jar (32 oz) good quality Marinara sauce, such as Rao's
1 pound spaghetti

Directions

1. Set rack in middle position and preheat oven to 350 degrees.

2. In a large bowl, whisk together egg, basil, parsley, oregano, salt, pepper, garlic and water. Add meat, breadcrumbs and Parmesan and mix until just combined (your hands are the best tool). Do not overwork it.

3. Using your hands, take about 2 tablespoons of meat mixture (about the size of a golf ball) at a time and gently roll into balls. Place meatballs on ungreased baking sheet and bake for about 10 minutes. Remove pan from oven and use a metal spatula to turn meatballs (they will stick a bit but should release easily when you scrape under them with metal spatula). Put back in oven and cook another 10 minutes, until meatballs are nicely browned.

4. In the meantime, bring the marinara sauce to a simmer in a large sauté pan. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and freshly ground black pepper). When the meatballs are browned, transfer them to the pan with tomato sauce, leaving the fat behind. Cover loosely with foil and simmer over low heat for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.

5. While meatballs are simmering, bring a large pot of well-salted water to a boil. Add spaghetti and cook al dente. Drain, then toss with sauce and meatballs; garnish with fresh basil and serve. Pass the grated Parmesan.

Golden Roasted Cauliflower with Pecorino Romano Cheese

2010-02-19T22:47:12-05:00

Poor cauliflower...such an under-appreciated vegetable. Everyone passes over it at the grocery store, not quite sure what to do with it; it's more colorful neighbor, broccoli, gets all the attention. I admit, I'm guilty too, though not at all because I don't like it...I do! It's the kids...whenever I make it, they walk around the house holding their noses. Subtle, right?

But recently my friend, Beth, told me she got her kids to eat cauliflower by simply roasting it. I figured it was worth a shot.

All you do is toss the cauliflower florets with olive oil, salt and pepper, then roast them in a very hot oven until caramelized and tender-crisp.

Finish with freshly grated Pecorino-Romano cheese. It's simple, healthy, and so so good.

And guess what? You know that little boy who was holding his nose?

Yep, he liked it.

One out of two’s not bad :)

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Golden Roasted Cauliflower with Pecorino Romano Cheese
Printable Recipe

Serves 4

Ingredients

1 medium head cauliflower (about 2 ½ pounds), cut into florets about 1½” wide*
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese
A few sprigs fresh parsley, chopped (optional)

Directions

1. Set rack in middle position and preheat oven to 450 degrees.

2. In a large bowl, combine cauliflower florets with olive oil, salt and pepper and toss to coat evenly.

3. Roast cauliflower florets on baking sheet, stirring a few times to promote even browning, until tender and golden brown, about 20-30 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, turn oven down to 425 degrees.) Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to serving dish and garnish with parsley. Serve hot or room temperature.

*Dry cauliflower florets with a kitchen towel after washing…too much moisture will prevent them from browning.

Apple Rum Raisin Bread Pudding

2010-02-12T22:24:40-05:00

It’s taken Michael and me almost ten years of marriage (and lots of gentle hinting) to figure out Valentine’s Day. He finally understands that half-wilted roses from the grocery store – no doubt purchased on his way home from work – are not the key to my affection. And I finally realized that he appreciates a homemade dinner, dessert, anything way more than a gift that eventually shows up on our credit card bill. That's my guy :) and that’s where this insanely good bread pudding comes in.

I know, I know – it’s not chocolate but it’s perfect for Valentine’s Day…there's something so romantic and cozy about bread pudding.

This one's got a vanilla and cinnamon scented custard, tart baked apples and rum-soaked raisins. It’s the ultimate comfort food and couldn’t be easier to make. You simply give the raisins a quick soak in rum, cut up an apple and challah, whisk a custard, toss it all together and forget about it in the oven for an hour.

It’s the kind of dessert you pile into a bowl piping hot and top with melting vanilla ice cream…then cozy up on the sofa, watch a good movie and savor every bite.

No fancy gifts or grand romantic gestures...just a homemade dessert for him and hopefully (hint hint) some pretty yellow tulips for me. Happy Valentine's Day.

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Apple Rum Raisin Bread Pudding
Inspired by Bon Appétit
Printable Recipe

Serves 6-8

Ingredients

⅔ cup raisins
2 tablespoons dark or spiced rum
2 cups whole milk
4 large eggs
1 cup sugar
3 tablespoons unsalted butter, melted and slightly cooled
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla
4 cups packed Challah or Brioche pieces, cut into ¾-inch cubes (you'll need one loaf but you won't use all of it)
1 large tart baking apple such as Granny Smith, peeled, cored, cut into ⅛-inch slices and cut in half (see photo below)

For Serving
Vanilla Ice Cream

Directions

1. Preheat oven to 350 degrees and spray 11x7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.

2. Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.

3. Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.

4. Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.

*Minus the ice cream, this bread pudding makes a fabulous breakfast.

How to Cut Apples

Savory Cornbread with Cheddar & Thyme

2010-02-05T22:33:19-05:00

When it comes to cornbread, there are two devout camps: the Southerners and the Northerners, and both are passionate about their cornbread. Southerners, of course, are a bit more opinionated on the matter...cornbread is their specialty and they take it very seriously. I’ve lived most my life in the DC area – right smack in the middle – so I could really go either way.

There's nothing quite like a crispy, thin wedge of authentic Southern cornbread from a cast iron skillet, but this savory Northern-style cornbread is just as special. It has a high flour to cornmeal ratio, which makes it "cakier" than its Southern cousin, and it’s made in a cake pan as opposed to a skillet. It's wonderfully moist, not too crumbly, and has great – albeit subtle – flavor from the addition of corn, Cheddar cheese and fresh thyme.

I know I'm inviting all kinds of controversy...truth is, there are many shades of gray when it comes to regional cornbread recipes. But, suffice it to say, this one is delicious and satisfying, and you'll love how easy it is to throw together.

And since you might just be making chili this weekend, this is the perfect thing to serve with it, no matter which camp you're in.

Enjoy!

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Savory Cornbread with Cheddar & Thyme
Printable Recipe

Makes 16 2-inch squares

Ingredients

1 ½ cups unbleached all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 ¼ teaspoons salt
2 ½ tablespoons sugar
2 teaspoons fresh thyme, finely chopped
¾ cup frozen corn (no need to thaw, just be sure kernels are not stuck together)
1 cup freshly grated white sharp Cheddar cheese
1 ¼ cup milk (I use 2 %)
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled

Directions

1. Preheat oven to 400 degrees and adjust rack to middle position. Spray a 9-inch glass or metal baking dish* with nonstick cooking spray.

2. In a large bowl, whisk flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in corn and cheese.

3. Make wet mixture: In a small bowl, break up eggs with a wire whisk, then add milk and whisk to combine. Add wet mixture and melted butter to dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not over mix. Pour batter into prepared baking dish and smooth surface with back of spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in pan on wire rack. Cut into pieces and serve warm.** Leftovers can be wrapped in foil and reheated in a 350-degree oven for 10- 15 minutes.

*It is important to bake this cornbread in the specified pan size to ensure that it bakes evenly.

**Cornbread should always be served warm.

Chicken Chili with White Beans

2010-02-03T00:33:41-05:00

Chili is a staple at every Super Bowl party but, let's face it, most versions made with ground beef and store-bought seasoning mixes will leave you feeling guilty and stuffed, and desperately searching for a TUMS. Not this one...this is a hearty and healthy chili that you can actually feel good about eating. It's made from scratch, loaded with veggies, and chock-full of protein rich chicken and beans. And let me tell you, this is no girly chicken chili, even your manly football fanatics will love it.

At first glance, the list of ingredients looks long but it’s really just a lot of spices; and while it simmers on the stove for almost two hours, active cooking time is only about 30 minutes. It’s important to use regular ground chicken – not the extra lean all breast meat – and same goes if you're substituting ground turkey.

Use Pomi boxed chopped tomatoes if you can find them…they’re far superior to canned and lend good texture. Also, feel free to double up on the heat if you like a spicier chili; this one is family friendly with a nice, moderate heat.

Serve with tortilla chips or cornbread and have a fun Super Bowl Sunday...and if you're not into football like me, at least enjoy some chili :)

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Chicken Chili with White Beans
Printable Recipe

Serves 6-8

Ingredients

3 tablespoons chili powder (chili powders can vary; I use McCormick in the plastic jar)
1 tablespoon ground cumin
2 teaspoons ground coriander
¼ teaspoon red pepper flakes
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
2 teaspoons salt, divided
2 tablespoons vegetable oil
2 cups yellow onions, chopped (about 2 medium onions)
1 red bell pepper, diced
6 medium cloves garlic, minced
2 pounds ground chicken (not extra lean breast meat)
2-26 oz. boxes Pomi* chopped tomatoes or two 28 oz. cans chopped or diced tomatoes
2 cups low-sodium chicken broth (I use Swanson organic)
1 teaspoon sugar
1-15 oz. can small Cannellini beans, drained and rinsed

Directions

1. Make spice mixture by combining chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper and 1 teaspoon salt in small bowl. Mix well and set aside next to stove.

2. Heat oil in a large, heavy-bottomed nonreactive** pot over medium heat. Add onions and red bell pepper and cook, stirring frequently, until softened, about 10 minutes. Add garlic and cook, stirring to prevent garlic from burning, about two minutes more.

3. Increase heat to medium high and add the ground chicken and spice mixture. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes.

4. Add tomatoes, chicken broth, remaining teaspoon salt and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered (set lid ajar so steam has a few inches to escape), for about one hour, stirring occasionally.

5. Stir in white beans and let simmer, uncovered, for about 50 minutes more, or until meat is tender and flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until desired consistency is reached. Taste and add salt if necessary.

*Pomi boxed tomatoes are available at some regular grocers, Whole Foods and gourmet food shops.

**A nonreactive pot is made of a material that will not react negatively with acidic ingredients. Stainless steel, enamel, glass and nonstick (as long as there are no scratches in the nonstick coating) are all safe to use. Do not use cast iron or aluminum.

Note: If your kids are sensitive to spice, omit the red pepper flakes or cut back on both the cayenne and red pepper flakes. You can always add some red pepper flakes or hot sauce to individual portions after chili is cooked.

Chocoholic Muffins

2010-01-27T08:43:10-05:00

The men in my life all have one thing in common: a strong, deep-seated penchant for chocolate. Growing up, my dad lived on a steady diet of Nestle Crunch bars and Oreo cookies. These days, I live with chocolate lovers of a more discriminating sort (no offense, dad:)) – my husband and son, who know that a little begging and praise is all it takes to get me in the kitchen, covered in cocoa powder. These tender muffins with a double hit of chocolate are one of their favorites...and just as true chocoholics would, they eat them for breakfast.

If you’re wondering what kind of woman would feed her family chocolate for breakfast, please don’t confuse these muffins with chocolate cupcakes…they’re not nearly as sweet, and since they’re made with buttermilk, brown sugar and baking soda, they have an open crumb as opposed to a fine, cake-like texture. No frosting makes them entirely plausible for breakfast and not too decadent for an after school snack.

Hmmmm...

Okay, who am I kidding? They're not exactly good for you - they're chocolate! - but who cares... :)

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Chocoholic Muffins
Adapted from JoyofBaking.com
Printable Recipe

Ingredients

½ cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup low fat buttermilk
2 teaspoons pure vanilla extract
1 ¾ cups all-purpose flour
⅔ cup unsweetened cocoa powder (not Dutch processed)
1 ¼ cups light brown sugar (be sure it is fresh with no hard lumps)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ - 1 cup (to taste) semi-sweet or bittersweet chocolate chips (I like Ghirardelli)

Directions

1. Position rack in center of oven and preheat 425 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray, then line with paper liners.

2. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. Add the wet ingredients and the melted butter to the dry ingredients and fold together with a rubber spatula until just combined. Do not over-mix the batter or the muffins will be tough (it's okay if there are still a few specks of the dry mixture).

3. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Place in the oven and bake for 8 minutes, then turn oven down to 350 degrees and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing muffins from pan; cool on rack.

Let's Get Cooking! This Sunday at Bloomingdale's Tysons Corner 1-2 pm

2010-01-21T22:20:23-05:00

Hi Everyone! I'll be at Bloomingdale's Tysons Corner on Sunday from 1:00-2:00 pm doing a cooking demonstration in the housewares department. Please come by and say hello!

~Jenn

Thai Ginger & Sweet Red Chili Shrimp

2010-01-19T21:51:16-05:00

When Michael and I were newly married and living in the city, we used to go out to dinner almost every night. We worked long hours, had an apartment with a teeny-tiny kitchen (we kept our bicycles in it!) and were a stone’s throw from tons of great restaurants.

One dog, two kids and a house in the burbs later, eating out is not as carefree as it used to be. It’s actually much easier – not to mention a lot less expensive – to cook and eat in. And the fact is, you don't have to go out to enjoy great restaurant style meals.

This Ginger & Sweet Red Chili Shrimp, for example, is a very authentic tasting Thai dish, yet it's easy to make and you can find all the ingredients at most supermarkets. The flavor comes from lots of fresh ginger and garlic, and of course, one of the best bottled sauces you can have in your kitchen – Thai Sweet Red Chili Sauce.

The only thing to keep in mind is to have all your ingredients ready by the stove before you start cooking. Shrimp cook incredibly fast so you have to work quickly.

Serve with jasmine rice...no babysitter required :)

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Thai Ginger & Sweet Red Chili Shrimp
Printable Recipe

Serves 4-6

Ingredients

2 pounds large shrimp, peeled and de-veined
2 tablespoons dry sherry
¼ teaspoon salt
4 tablespoons peanut oil
1 ½ tablespoons fresh ginger, finely grated (see photos below on how to prepare)
3 cloves garlic, minced
2 tablespoons Thai Sweet Red Chili Sauce
1 tablespoon jalepeno pepper, seeded and finely chopped (see note below)
½ cup water
1 teaspoon soy sauce
4 scallions, green parts only thinly sliced
2 tablespoons red bell pepper, finely chopped
½ teaspoon sesame oil

Directions

1. Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often.

2. Heat a large wok or 12-inch skillet until very hot. While pan is heating, lay shrimp out on paper towels and pat dry. Add 2 tablespoons peanut oil to pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes. Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch. When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more. Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes. Do not overcook. Use a slotted spoon to transfer shrimp to serving dish. Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp. Serve with jasmine rice.

When working with jalepeno peppers, be careful to minimize contact with the seeds. Simply cut the flesh off the seeds and stem, then chop the flesh. If you touch the seeds, wash your hands well.

To grate fresh ginger, first peel the skin and then rub along a fine grater. Watch your fingers!!

Parmesan Smashed Potatoes

2010-01-12T21:42:21-05:00

This comforting side dish is like a rustic version of mashed potatoes. To make it, simply boil a few pounds of baby red potatoes (unpeeled), smash them with a dinner fork, and mix them with butter, Parmesan cheese and seasonings. So easy…and everyone loves it.

Truthfully, I don't make this dish as often as I'd like because it renders both my husband and me totally helpless in the self-control department. It goes without saying, but if you’re watching your carbs, these are a little dangerous to have around.

Serve them with steak, chicken…anything, really. As for me, I'm happy to eat a big, heaping bowl of them and nothing else.

Sometimes you just have to give in to it...Enjoy!

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Parmesan Smashed Potatoes
Printable Recipe

Serves 4-6

Ingredients

2 pounds baby red potatoes, sliced in half (make sure they’re all about the same size)
6 tablespoons unsalted butter, cut into tablespoons
½ cup freshly grated Parmigiano Reggiano
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh chives, finely chopped (optional)

Directions

1. Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.

2. Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water. Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total). Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve.

Banana Bread with Coconut and Pecans

2010-01-07T11:35:54-05:00

I just came back to freezing cold reality after a long and relaxing vacation surrounded by palm trees. So you can hardly blame me (despite this being the season for virtuous New Year's resolutions and all) for craving something warm and comforting, something with a hint of tropical flavor, to ease the transition. I'm talking about this heavenly banana bread...I've been making it for years, but it's never tasted better than right now.

Banana and coconut are a natural – make that fantastic – combination, and this delicious quick bread is a great way to enjoy them. It’s also ridiculously easy to make...you can throw the ingredients together in twenty minutes, then just let the oven do its work.

While my go-to banana bread recipe is wonderfully plain and simple (perfect for those prefer-it-plain eaters), this one is a bit heartier and more complex with the subtle flavor of unsweetened coconut and crunchy toasted pecans. It's wonderful right out of the oven but it's just as good - if not better - toasted for breakfast the next day.

So if you're holed up inside and seeking a little comfort food, this might be just what the doctor ordered.

New Year's resolutions are great...but then again...so is banana bread :)

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Banana Bread with Coconut and Pecans
Printable Recipe

Makes one 9 x 5-inch loaf

Ingredients

1 ¾ cups all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup (1 stick) unsalted butter, melted
¾ cup plus 2 tablespoons sugar
2 eggs
1 cup very ripe bananas, mashed with a fork until smooth (about 3 bananas)
1 teaspoon vanilla extract
½ cup shredded unsweetened coconut (available at Whole Foods)
½ cup pecans, toasted* and chopped (you can also use walnuts, or a combination)

Directions

1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan.

2. Mix together the flour, salt, and baking powder in a medium bowl.

3. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over mix. Gently stir in the coconut and nuts (the batter will look lumpy).

4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, until tester inserted into center is relatively clean (tester should not be totally dry; the bananas keep it moist) and top is golden brown. Do not overcook. Let cool in pan for about ten minutes, then turn out onto rack to cool. Slice while still warm or store in an airtight container. Once cool, toast individual slices for best results.

*To toast pecans, spread on foil lined baking sheet and bake in 350-degree oven for 4-5 minutes.

Leek and Parmesan Quiche

2009-12-30T23:26:20-05:00

This is so much more than your everyday quiche. The recipe was inspired by my semester abroad in France, when everyday for lunch, I would walk to the pastry shop near my university and treat myself to an individual quiche fromage…a delicious little habit that quickly cost me all my skinny jeans.

What makes this quiche special is that it’s made with generous layer of buttery leeks – imparting a mellow, almost sweet, onion flavor – Parmesan cheese and, yes, heavy cream. I know, I know, you won’t be coming to me for dieting advice, but a little indulgence goes a long way here.

Typically I'd make my own crust, but since I'm on vacation, I used a store bought crust and it came out great. The secret to success – whether you make the crust yourself or use pre-made – is to pre-bake it so it won’t be soggy.

All that’s left is simply cooking the leeks, spreading them on top of the crust, topping it all with an easy-to-mix custard and baking it in the oven.

You'll love this for entertaining because you can make the whole thing a day ahead and simply reheat it when you’re ready to serve. It works for brunch or lunch, and goes perfectly with a green salad and baguette.

Who needs those skinny jeans anyway :)

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Leek and Parmesan Quiche
Printable Recipe

Ingredients

1 frozen 9” Pie Shell (I like Wholly Wholesome brand from Whole Foods)
1 ½ tablespoons unsalted butter
1 cup finely chopped leeks, white and light green parts only (you’ll need 1–2 leeks; be sure to clean well, especially between leaves where there can be a lot of grit)
1 ½ cups heavy cream
4 eggs
2 teaspoons finely chopped fresh thyme, or ½ teaspoon dried
Pinch nutmeg
1¼ cup grated Parmigiano Reggiano cheese (good stuff is a must)
¼ teaspoon salt, plus extra for leek mixture
¼ teaspoon freshly ground pepper, plus extra for leek mixture

Directions

1. Preheat oven to 400 degrees. Remove pie shell from freezer and thaw until just soft enough to easily prick with a fork (10-20 minutes). Prick bottom and sides all over with a fork. Bake on center rack until lightly golden, about 15 minutes. Turn oven down to 325 degrees.

2. Melt butter in small sauté pan over medium-low heat. Add leeks and season to taste with salt and pepper. Cook over medium-low heat until very soft, about 15 minutes. Do not brown. Set aside to cool.

3. In a medium size bowl, combine heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, salt and pepper. Mix well.

4. Spread cooked leeks over pre-baked pie shell, taking care not to puncture crust (it may be fragile around rim, or where there are air bubbles). Pour egg mixture over top. Bake at 325 degrees for 45-55 minutes or until custard is set but still moist. Serve hot or warm.

Postcard from Longboat Key, Florida

2009-12-30T23:23:12-05:00

Greetings from Longboat Key, everyone! Hope you're enjoying the holidays and best wishes for a happy and healthy 2010!

~Jenn

Crispy Ginger Cookies

2009-12-22T22:59:02-05:00

This is my all-time favorite ginger cookie, and believe me, I've tasted my fair share. Over the past month, I've tried at least eight different recipes, all of which yielded cookies that were either too hard, too soft or overpoweringly spicy. This one is perfect. It's got just the right balance of spices -- think ginger, cinnamon, cloves, allspice and black pepper -- and a wonderfully, buttery crisp texture.

These cookies are also super easy to make, perfect any time of day (I've been eating mine for breakfast with a cup of coffee), and make your house smell heavenly. With their sparkly, golden color and crackled tops, they are perfect for the holidays.

To say they're addictive is an understatement; it's literally impossible to eat just one. Enjoy!

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Crispy Ginger Cookies
adapted from Lisi's Luscious Desserts (and Stars Desserts by Emily Luchetti)
Printable Recipe

Makes about 36 cookies

Ingredients

2 1/3 cups all purpose flour
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
pinch of freshly ground black pepper
1 cup sugar, divided into two 1/2 cup portions
1/2 cup packed light brown sugar
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
1/3 cup molasses

Directions

1. Preheat the oven to 350 degrees, set rack in middle of oven, and line baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.

3. Using an electric mixer, beat 1/2 cup of the sugar, brown sugar and butter until light and fluffy, about 3-5 minutes. Beat in the egg and then the molasses – mix well – then scrape down the sides of the bowl and mix again.

4. Add the dry ingredients, then mix on low speed until just incorporated. Finish mixing dough by hand so as not to over mix. It will be very soft. Refrigerate dough for about one hour, or until firm enough to roll.

5. Place remaining 1/2 cup sugar in a shallow bowl. Form the dough into 1-inch balls and roll in sugar to coat. Place balls on baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for about 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until flat.) Let cool on baking sheet for a few minutes, then transfer to wire rack with a wide spatula to cool completely.

Be sure to refrigerate dough between batches. These cookies will keep for several days in an airtight container.

Chocolate Peanut Butter Pie

2009-12-17T21:41:10-05:00

Cooking for people you don't know is easy, but cooking for friends -- especially those who knew you before you could cook anything -- now that's pressure! So when I offered to bring dessert to a holiday party for my high school friends, the heat was on. It had to be good, it had to be fun, and it had to look like I didn't try too hard.

In honor of our childhood, I went for this decadent, grown-up version of a Reese’s Peanut Butter cup. And to my relief, it got a unanimous blog-worthy nod from everyone there. I'm sure I don't have to tell you...combining chocolate and peanut butter in a dessert is usually a very, very good idea.

If you’re thinking that this pie looks a little tricky, trust me, it’s really not hard to make. It's got an easy chocolate wafer crust (a chocolate version of a graham cracker crust), a peanut butter filling that's simply mixed and folded together, and a chocolate ganache topping that's made in the microwave.

All I can tell you is that if you walk into a party with this dessert, you'll be very popular. It's as good as you're imagining it to be.

Chocolate and peanut butter...a perfect indulgence for the holidays.

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Chocolate Peanut Butter Pie
Adapted from Food & Wine
Printable Recipe

Serves 10

Ingredients

Chocolate Crust
4 ounces semisweet chocolate, chopped (I use Ghirardelli)
4 tablespoons (½ stick) unsalted butter, cut into tablespoons
8 ounces Nabisco chocolate wafer cookies (about 32 cookies from a 9-ounce package), finely ground in a food processor (2 cups)

Peanut Butter Filling
8 ounces cream cheese, softened (1 small tub)
1 cup peanut butter (I use Skippy Natural)
1 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream

Chocolate Topping with Peanuts
4 ounces semisweet chocolate, chopped (such as Ghirardelli)
½ cup heavy cream
¼ cup salted roasted peanuts, chopped

Directions

Make the chocolate crust: Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with removable bottom.* (Be sure not to make the crust too thick in any one spot, especially around the rim. Keep it thin throughout, otherwise it will come out too hard.) Bake the crust for 10 minutes, then cool on rack.

Meanwhile, make the peanut butter filling: In a large bowl, using a hand-held electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate uncovered for about 1 hour.

Make the chocolate topping: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edge of the pie. Chill uncovered in refrigerator for 3 more hours.

To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled or slightly cooler than room temperature.

*You can find a tart pan with a removable bottom for about $10 at any kitchen shop. I’ve even seen them at my local hardware store. If you can’t find one, you can also use a 10-inch springform pan and bring the crust about 1 inch up the rim (or for a 9-inch springform pan, bring the crust about 1 ½ inches up the rim).

*This pie can be made a day ahead, then covered and refrigerated until ready to serve.