Sassy Dining

Blueberry Buttermilk Clafoutis

noreply@blogger.com (Sassy) — Mon, 19 Jul 2010 02:49:00 +0000

My friend, A, was kind enough to bring me a big container of blueberries that she picked herself last weekend. The blueberries were gorgeous - large and sweet, and it took all the self control I could muster to not inhale all the blueberries all at once. But she asked that I let her know what I made with the blueberries. Well, A, this one's for you!

I had never heard of - let alone made- a clafoutis before. But I stumbled upon a recipe using raspberries in an old Food & Wine and was intrigued. A traditional French dessert, a clafoutis is usually made with cherries. It's like a custard-y pancake that can be served not only as a dessert, but for breakfast as well since it's not overly sweet and is somewhat healthy. Additionally, it uses just one bowl and one pan and takes just minutes to mix up.

So in went my 1 cup of handpicked blueberries mixed with a few eggs, a bit of sugar and flour, and the last of a container of buttermilk I had on hand- and 40 minutes later, alongside our lattes, we had a classy French breakfast. I think A would be proud.

Blueberry Buttermilk Clafoutis

1 cup blueberries
3 eggs
1/3 cup flour, plus extra for dusting the pan
1/4 cup sugar
1 cup regular or buttermilk
1 teaspoon baking powder
2 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
butter for greasing the pan

Preheat the oven to 350. Butter and flour a 9 inch pie pan or cake pan that has sides at least 2 inches high. Scatter the blueberries evenly on the bottom of the pan. Whisk together the eggs, flour, then add sugar, baking powder, vanilla, lemon zest and melted butter. Add the milk slowly and and whisk until the batter is smooth. It should just take a minute or two. Pour the batter slowly over the blueberries and bake for about 40 minutes until lightly browned. Before serving, dust with powdered sugar and serve with yogurt if desired.

Watermelon and Tomato Salad

noreply@blogger.com (Sassy) — Thu, 08 Jul 2010 02:12:00 +0000

Hello summer! You have certainly arrived, with force, with gusto. And to welcome you, I have abandoned all forms of cooking with heat (that is, except for our grill outside, but that's NAK's territory). I suppose that leaves my cooking repertoire to just fresh fruits, vegetables and herbs clipped from my patio. Works for me. I served this salad last weekend, before the peach pie, and have made it no less than three times this past week. It’s just that good and that simple. The combination of crunchy watermelon and soft tomatoes is unexpected and refreshing and the green onions and basil add a tang that keeps the salad light and fresh. You could tweak this recipe into a dozen other variations, which could include adding feta or goat cheese, mixing in chopped watercress, cucumbers, multi-colored tomatoes, mint….you get the idea.

And while it may take a little time to slice the watermelon and chop the tomatoes, the dressing couldn’t be easier- just balsamic vinegar and olive oil drizzled on top. The portions below make an enormous quantity that will serve at least 10 people but you can easily make this for two and it will keep just fine overnight in the fridge. I still have a half a watermelon in the fridge, so who knows, maybe a fourth salad will be in order for later on this week. Yes, you could say that I’ve been a bit lazy on the cooking front lately, but you can’t blame a girl for wanting to beat the heat.

Watermelon and Tomato Salad
serves 10-12 and can easily be cut in half

4 cups halved cherry tomatoes (2 pints)
4 cups cubed watermelon (about a half of medium sized watermelon)
1 cup sliced green onions
20 basil leaves, minced
2 tbs olive oil
2-3 tbs balsamic vinegar
salt and pepper to taste
1/2 cup crumbled feta (optional)

Combine the tomatoes, water, green onions with half the basil. Mix with oil and vinegar and allow to sit so the flavors blend. Add salt and pepper to taste. Top with the rest of the basil and feta, if using.

Ginger Peach Pie

noreply@blogger.com (Sassy) — Tue, 22 Jun 2010 10:45:00 +0000

While we may still be a few weeks shy of prime peach season, that hasn’t stopped me from stocking up on New Jersey peaches that are just beginning to hit the markets. They are decent, though not amazing, but after mixing them with lemon juice, ginger, cinnamon, and sugar- and then baking them- you can’t tell the difference.
Perhaps it wasn’t the best weekend to bake a Ginger Peach Pie, given that the temps were close to 100 with staggering humidity. Humidity is pie dough’s worst enemy and in the past has left me with crust that doesn’t want to be lifted off the counter, leading to rips, lots of re-rolling and frustration in general. But after chilling the dough for hours and working quickly, this crust came together just fine and a delicious peach pie was enjoyed by all this past Friday night. And now, let’s not forget the ginger because after the peaches it is the star of the pie. The ginger has a sharp tang that brightens up the peaches and takes the pie from just a sweet summer dessert to one that is more sophisticated, with a punch. Our dinner guests left us with one big slice of pie and NAK and I may just have to wrestle for it. But no worries, as I have 2 more crusts defrosting in the fridge ready for this week’s fruit pie, so there are no losers here.

Ginger Peach Pie
Adapted very loosely from Saveur

This pie requires a top and bottom crust, and my crust recipe makes 4 crusts, meaning that I’d only be left with 2 crusts. I fully intend on making a fruit pie every week this summer – how can you resist with all the delicious fruit that’s making its way into the market- and so I opted to make 8 (yes that’s right!) crusts. If you don’t have unlimited flour on hand or just don’t feel like filling up your freezer with pie crusts, then either make the full crust recipe below (which will yield 4) or cut it in half and you’ll have the 2 you need for this pie. Crusts freeze well, just wrap with plastic wrap or wax paper and freeze in a ziplock bag.

Pie Crust:
5 cups of all-purpose flour
1 teaspoon salt
1 tablespoon sugar
12 tablespoons butter
12 tablespoons shortening
1 cup of cold water

In a food processor, add the flour, salt, sugar, butter, and shortening and pulse until fine crumbs form. Add water a little at a time until dough is moist enough to form a ball. (Note that you may need less water in humid weather). Divide the big ball into 4 equal balls and wrap in wax paper or plastic to freeze. Refrigerate the dough for this pie for 1-2 hours.

Filling:
1 tablespoon. fresh lemon juice
3 teaspoon peeled, minced fresh ginger (mince it using a microplane or grater)
1 teaspoon ground cinnamon
1/2 cup sugar
4 tablespoons cornstarch
3-4 pounds (about 9 to 10 medium sized) fresh ripe peaches
1 egg white
1 tablespoon turbinado sugar

For the filling: Mix together lemon juice, ginger, cinnamon, sugar, and cornstarch in a large bowl. Allow to sit while you prep the pie dough. Preheat oven to 375°. On a floured surface, roll out 2 pie crusts into 12 inch circles. Place one in a 9 inch pie pan, then add the peach filling leaving out any juice. Trim dough overhang to 1/2 an inch. Drape remaining crust on top. Trim the dough so the edges are even, then fold the top crust under the bottom crust. Pinch to secure the crust, then crimp edges. Slash the top of the pie to allow steam to escape then brush top of pie with egg white, and sprinkle with turbinado sugar. Bake until golden, about 1 hour. Serve warm.

Three Bean Salad with Sun Dried Tomato Pesto

noreply@blogger.com (Sassy) — Sun, 06 Jun 2010 18:14:00 +0000

NAK and I spent a wonderful weekend in Charlottesville, VA visiting a bunch of wineries, Monticello, and of course, enjoying the amazing summer weather. The weekend was really perfect but I must admit that I did miss the required Memorial Day barbecue that I had intended to host if we were in town. We just bought a grill a few weeks ago and NAK's been having a field day grilling meat, fish and chicken.

But who is to say that just because you aren't grilling, you can't make those side salads, the ones that often outshine the grilled food itself. And while potato salads and cole slaws are great, you need not limit yourself to just those. Bean salads are one of my favorites - they are full of protein, taste and crunch. They are easy to assemble, can be made in advance, and will yield lunch for at least a day or two. In other words, they are just about darn perfect.

I didn't have quite enough basil for a full on pesto dressing so I combined the basil with sun dried tomatoes for a spicy yet fresh dressing. I chose green beans for their shape and crunch, cannelloni beans for their softness and edamame for added protein, but you could use anything- chick peas, lima beans, black beans...whatever you prefer. And best of all, when it's steamy outside, a heaping bowl of bean salad will make for a pretty hearty meal all on its own. But tonight, when NAK is busy grilling salmon outside, you may just find me inside making another batch of bean salad.

Three Bean Salad with Sun Dried Tomato Pesto

1/2 cup fresh basil
1/2 cup sun dried tomatoes (I used dried tomatoes that I reconstituted in hot water but you can also use tomatoes packed in oil. Just be sure to drain them well)
1/4 cup toasted pine nuts
1/4 cup Parmesan cheese
2-3 cloves garlic
1/4 cup olive oil
3/4 lb green beans, ends cut off and cut in half
1 can cannelloni beans, rinsed and drained
1 bag edamame

Bring a large pot of salted water to boil. Add the beans to the water for 2 to 3 minutes, until lightly cooked but still crisp. Remove the beans from the water with a slotted spoons and immerse in a bowl of ice water to stop cooking. Rinse again with cold water and then drain in a colander. Dry beans with a towel.

Add the basil, sun dried tomatoes, pine nuts, cheese and garlic into a food processor. Pulse until evenly and finely chopped, scraping the sides of the food processor with a spatula. Slowly add the olive oil and process until smooth. Add more oil if necessary, you want the pesto to be a sauce-like consistency so it will coat the beans. Taste, and then add salt and pepper as necessary.

Add the green beans in a large serving bowl with the edamame and cannelloni beans. Pour the sauce on top and mix together. Serve immediately.

Cheesy Zucchini Pancakes

noreply@blogger.com (Sassy) — Thu, 27 May 2010 01:14:00 +0000

I miss the kitchen in my old apartment. Though it was smaller than my current one, it was new and bright and clean. It had not one, but two windows and the afternoon light would come in and keep me company while I cooked. My current kitchen is much larger with ample storage space and room for a table. But it’s older and a bit dingy. And it’s dark, because for whatever reason, the lights are dim, even with new bulbs. And because we are renting, we can’t replace the fixtures that would actually enable me to see what I'm doing.
I’m reminded of my old kitchen because of these zucchini pancakes. I was thinking about a zucchini soup that I made last summer, when the windows were open and the light and summer breeze was pouring in. We’re not quite there yet. While a few weeks ago it was in the 80’s, it’s cooled somewhat and we seem stuck in that coolish spring weather that leaves you wishing for summer. So for now, these zucchini pancakes will have to suffice. Boy, are they good. They are slightly crisp on the outside, and gooey, cheesy, soft and peppery on the inside. They are equally as good the moment they come out of the pan as they are the next day- and you can eat them for breakfast, lunch or dinner. (So far, I've only hit dinner and lunch, but hey, we do have more pancakes leftover!) And, while you can top them with cottage cheese or sour cream, take an extra moment and make the garlicky yogurt sauce and add some fresh chives.

Give it a few more weeks and I’ll probably be lamenting the heat – and the overwhelming amount of zucchini that will be out in the markets. But until then, I’ll happily eat these pancakes at my small wooden table in my dimly lit kitchen.

Cheesy Zucchini Pancakes

Adapted a little bit from here and a little bit from here

Makes about 15 medium sized pancakes

For the pancakes:

4 medium zucchini

grated 3 green onions

sliced 2 extra large eggs, beaten

1 cup grated mozzarella cheese

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

unsalted butter

vegetable oil

For the yogurt sauce:
2/3 cup plain yogurt
1 garlic clove, minced
pinch of salt

Preheat the oven to 250 F.

Grate the zucchini into a bowl using the large grating side of a box grater. Mix in the green onions and the eggs. Stir in the flour, cheese, baking powder, salt and pepper. If mixture seems liquidy, add in a few more tablespoons of flour. Heat a large cast iron pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping tablespoons of batter into the pan.

Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a plate or sheet pan and keep warm in the oven. Add more butter and oil to the pan if necessary, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Mix together the sauce ingredients and spoon on top of the pancakes. Serve hot.

Apricot Granola

noreply@blogger.com (Sassy) — Sun, 23 May 2010 03:23:00 +0000

Every home cook has a nemesis - that one dish that irks them to no extent, that never comes out properly, that they can never master. Granola is mine. Yes, I know. Granola is so simple, so ubiquitous and yet despite literally dozens of attempts, I can't seem to get it right. Sometimes the granola burns, sometimes it comes out of the oven and is glued together like a granola bar. Sometimes it seems to have no taste because for fear of burning, I pull it out of the oven too soon.

But after three weeks of granola research, I'm ready to unveil the results. First, I just have to trust my instincts and pull the granola out of the oven when the oats are one shade darker than their natural color. For me, this was about 17-18 minutes in the oven, far less than other recipes call for. I also found that turning the granola often (every 5 minutes) with a spatula helped to ensure that it browned evenly and didn't burn. This strategy also helped to keep the granola from clumping.

Granola is so common these days - but it's often overly sweet, expensive and full of fat so there really is no excuse not to make your own! My recipe is really simple and includes the ingredients that I like - almonds, honey, and apricots- but you can substitute in virtually any nut or addition.

One nemesis down....now if I can only get those poached eggs to come out right the first time around.

Apricot Granola

3 cups old-fashioned oats
1/2 cup chopped almonds
2 tablespoons packed brown sugar
5 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon cinnamon
1 cup dried apricots, diced

Pre-heat the oven to 325. Line a rimmed baking sheet with parchment paper. Combine all the ingredients in a bowl except for the apricots. Stir until combined. Spread on baking sheet and shake pan until the granola is in an even layer. Bake for about 17-18 minutes until the granola has turned golden. Be sure to turn the granola over with a spatula every 5 minutes. Allow granola to cool in pan on a rack. Once cool, mix in fruit (this is important - don't add the fruit until the granola is cool or else it gets dry and hard.) Keep granola in an airtight container or like I do, in a ziplock for up to a week.

Asian Spinach Salad

noreply@blogger.com (Sassy) — Tue, 18 May 2010 01:46:00 +0000

A few weeks ago, NAK and I had dinner at Nooshi, a reliable restaurant that has become our go-to place for sushi and Asian inspired dishes. The salads and slaws are served in giant silver martini glass shaped bowls and are not only tasty but also incredibly eye-appealing with colorful fruit, shredded crunchy vegetables and candied nuts. We have eaten at Nooshi no less than two dozen times over the years we've lived in DC, yet for some reason, I never had the urge to try and re-create one of the salad at home. After all, why mess with a good thing when the perfect salad is served in a pretty bowl and costs all of $6.

But yesterday afternoon, after too much wine was consumed while sitting in the backyard listening to a drum circle, I had zero- make that negative- desire to put the stove or oven on and cook something for dinner. This scene is one I'm sure will repeat itself often enough throughout the summer so it bears getting my slaw making skills up to par because we can't just go running off to Nooshi anytime the salad and slaw mood strikes. (Let me clarify - I most definitely could but our bank account won't like it too much).

So I made this salad for dinner last night and it was fabulous. Fresh and crunchy veggies, a tangy but sweet dressing and enough leftovers for the next day’s lunch. And as I wrote this, we had eaten our fill of salad and the drum circle was still going strong. It’s going to be a good summer.

Asian Spinach Salad

Salad:
1 bunch or 1 bag spinach, cut into thin strips
1 1/2 cups savoy cabbage, shredded
3 carrots, thinly sliced into rounds
Half an English cucumber, sliced into half moons
3 scallions, sliced
1/2 cup slivered almonds, toasted

Dressing:
1 tablespoon fresh ginger, minced
1 clove garlic, minced
2 tablespoons rice wine vinegar
1 tablespoon honey
a few drops soy sauce
2 tablespoons toasted sesame seeds
1/3 vegetable oil
warm water (as needed, to thin dressing)
salt and pepper to taste

Assemble the salad ingredients, reserving the almonds. Whisk the dressing together, adding in a few drops of warm water until the dressing is the right consistency to coat the salad. Drizzle the dressing over the salad, toss and sprinkle almonds on top. Dressing will keep well in the fridge in a tightly sealed container.

Whole Wheat Waffles

noreply@blogger.com (Sassy) — Tue, 11 May 2010 02:05:00 +0000

There are no shortage of waffle recipes out there. I've tried too many of them. Some require that you beat the batter with a hand mixer. Some insist on beating egg whites into stiff peaks and then folding them into the batter. Others demand fancy ingredients like buttermilk powder.

These are simple. They require two bowls, a spoon and a waffle iron. Just mix by hand and before you know it, you have just enough batter for waffles for two for brunch on a Sunday morning, like we had this weekend.

It was our anniversary this weekend - 3 years! And while I hadn't planned to make brunch, these came together so quickly that I don't think NAK even noticed that I almost pulled out the cereal box from the pantry. But I made these instead. Make them - for your spouse, roommate, significant other....just like me, you'll be glad you did.

Whole Wheat Waffles

Adapted from King Arthur

1 1/2 cups King Arthur whole wheat flour, white whole wheat or all purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups milk (low fat is fine)
1/3 cup melted butter or vegetable oil

Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and butter or oil. Mix together the wet and dry ingredients, stirring just till combined.

Cook the waffles. Drizzle maple syrup on top of the waffles, dust with powdered sugar and serve with fruit, if desired.

Lemon Angel Food Cake

noreply@blogger.com (Sassy) — Thu, 06 May 2010 02:03:00 +0000

This cake started off as an innocent attempt to use up a cup+ of egg whites that were left over from some quiches I made last week. It ended as a pile of crumbs after we literally inhaled this cake before and after dinner last night. But really, this is a nibbling cake, one that you can pull the spongy edges off of to get your sugar fix during the day. It's also a snack cake because it's light and airy and won't ruin your dinner (Yes, I am admitting that I ate cake before dinner and still had room for more cake after dinner.)
I had never made angel food cake before and feared a dry and crumbly cake- not based on anything rational, but just a general skepticism of any dessert that doesn't use much flour and absolutely no fat. But rest assured, the egg whites whipped up quickly and after only a few minutes, I had smooth shiny clouds of egg whites filling up my mixing bowl that not only looked like, but tasted like, heaven. And after about 35 minutes in the oven, out came a fluffy and spongy cake. It did a shrink a little - at least 2 inches down- and I'm not sure why. Ina's cake appears to be tall in her picture, certainly taller than mine was. But cut it up into slices, top it with some strawberries, and I guarantee you'll be left with just crumbs before anyone even notices.

Lemon Angel Food Cake
Adapted from Ina Garten

If you don't have cake flour in your pantry, you can make the following substitution: for every cup of flour, remove 2 tablespoons of flour, then add 1 tablespoon of cornstarch. So for this cake, follow this substitution, then add the additional 1/3 cup flour and proceed with the recipe.

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising) or use the substitution above
1 1/2 cups egg whites, at room temperature- 10 to 12 eggs. (I used 11 egg whites from standard large eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (approximately the zest of 2 lemons)

Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.

Pour the batter into a greased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool. Cut into slices and serve with strawberries if desired.

Avocado and Orange Salad with Lime Mint Dressing

noreply@blogger.com (Sassy) — Wed, 21 Apr 2010 02:32:00 +0000

Earlier in the month, I eagerly read Amanda Hesser's musings in the New York Times about orange salads. Like her, I can't remember ever ordering an orange salad in a restaurant or eating one at a dinner party. But after making an Orange and Avocado salad this weekend for a lunch with friends, I won't make that mistake again.

I'm constantly in search of a great side salad - not one with lettuce or a traditional mix like a bean salad, but something more interesting, a salad that not only tastes delicious but looks fabulous as well.

This Orange and Avocado Salad accomplishes both. The colors are stunning, the flavors balanced. The texture and tang of the orange mesh perfectly with the avocado's creaminess. Throw in some diced red onion and a lime mint vinaigrette and you get a salad that is perfect for a spring time lunch. So while I'll be serving this dish again in my home, l'm not sure about any restaurants. But don't worry, I will have plenty to go around.

Avocado and Orange Salad with Lime Mint Vinaigrette
Adapted very loosely from Amanda Hesser for the New York Times

You can make this salad in any quantity. I made it for what I thought would be 7, but turned out to be for 10. I used 5 large oranges and 2 small ones (so let's estimate 6 large oranges) and 4 large avocados. For 4 servings, like I made the other night for dinner, use 2-3 large oranges and 1 large avocado.

Salad:
2-3 large oranges
1 large avocado

Dressing:
1/4 cup canola oil
juice of 1 small lime
pinch of salt
2 tablespoons mint, chopped
2 tablespoons red onion, minced

Prep the produce: Cut the ends off of each orange and then holding the orange on its flat end on a board, cut off the peel and pith. Try to remove as much white pith as possible. Once the orange is peeled, turn it on its side and cut it into slices. Let stand for 30 minutes to drain off excess liquid.

Cut the avocados in half and remove the pit. Peel off the skin and place the avocado flat on a board. Slicing lengthwise, from one end to the other, gently cut the avocado into 4 or 5 thin slices. Arrange on a plate and place the oranges on top or in the middle.

Make the dressing: Combine ingredients together and mix thoroughly. I found that the mint turned a bit brown overnight so if making the dressing ahead of time, add the mint just before serving.

Assemble the salad: Lay the avocado slices in a circle or vertically on a large plate. Place the oranges inside the circle or on top of the avocado slices. Drizzle dressing over the top.

*Note: to keep avocados from turning brown, squeeze some lemon or lime juice over the flesh. With that said, avocados don't keep well once sliced so be sure to slice the avocado just before serving.

Carrot and Tahini Soup with Pita Crisps

noreply@blogger.com (Sassy) — Fri, 09 Apr 2010 02:42:00 +0000

I remember when I was a child and I first learned that carrots were good for your vision, I started eating them incessantly. Every day I would eat carrot sticks and pray that my orange obsession would pay off and I wouldn't ever need glasses. Well, twenty years later I have two pairs of reading glasses but that hasn't tempered by interest and appreciation for the carrot. You can make it into juice, put it in a cake, eat it with peanut butter, hummus or the dip of your choice. They last for weeks on end in the fridge, are inexpensive and easy to prepare.

You can also make Carrot Soup and I suggest you make this one that appeared in the New York Times a few days ago. The soup is nutty and earthy with the unmistakable tinge of lemon juice that cuts the thickness and keeps the soup light enough for an early spring day that feels like summer. Pair the soup with easy-to-make pita crisps for a great dinner and plenty of leftovers for lunch the next day.

The crisps couldn't be easier to make. Cut pita bread into slivers.

Brush with olive oil and sprinkle with kosher salt.

Bake at 400F for 12-15 minutes until crisp.

Carrot and Tahini Soup With Pita Crisps
Adapted from the New York Times

2 tablespoons extra virgin olive oil, more for pita crisps
1 fat leek (or 2 slim ones), white part only, thinly sliced
6 garlic cloves, minced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
Pinch of cayenne
1 1/2 pounds carrots, peeled and sliced 1/2-inch thick
1 quart vegetable broth
2 pita breads, each cut into 16 wedges
1/3 cup tahini
Fresh lemon juice, to taste
1/3 cup chopped fresh cilantro or mint (I was out of both. Flat leaf parsley would be tasty as well.)

In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.

Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.

Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.

When carrots are tender, turn off heat and let soup cool for 10 minutes. Stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.

Serve soup garnished with the lemon zest, cilantro/mint and pita crips.

Passover Lemon Cheesecake

noreply@blogger.com (Sassy) — Sun, 04 Apr 2010 22:54:00 +0000

In typical Day 6 Passover-style, I'm maxed out and have had my fill of matzvah and other Passover "goodies" - you know, macaroons, chocolate sponge cake and sweet matzah kugels, that really aren't so great after all. In reality, I'm maxed out after day 1 or 2 but as this holiday and its food restrictions stay with us for a week plus, I'm left with two choices - either succumb to crumbly, dry and overly sweet Passover desserts or take it upon myself to try and break the status quo.

I chose the latter and perused the search results for "Passover Desserts" on Epicurious. This cheesecake popped up as number one in the search results. It makes sense. Think about it, cheesecake does use remarkably few ingredients. The filling is just cream cheese with some accouterments (this filling calls for only 4 ingredients in total- cream cheese, eggs, vanilla extract and lemon zest). And I figured- correctly- that a few Passover substitutions wouldn't ruin a traditional graham cracker crust. The crust is tasty, albeit a bit crumbly, but it does bake up and brown quickly and holds the filling in place. The filling is both sweet and tangy, not overly heavy but still rich. And the strawberries? I figured that even a kosher for Passover cake should be just as pretty as a "regular" one.

I'm confident this dessert will more than suffice for the next few days. Don't you think?

Passover Lemon Cheesecake
Adapted from Gourmet, April 2008

When it's not Passover, a regular graham cracker crust like this one will work well. The Passover recipe called for 3/4 cup ground almonds to be used in lieu of matzah meal. I don't have a food processor that I can use on Passover (if you aren't following, you can read more about the rules associated with cooking on Passover) and with the prospect of grinding almonds by hand unappealing, I followed the suggestions posted by other readers and substituted in matzah meal. I would skip the almonds all together next time and just use the matzah meal.

I also do not have a mixer (Kitchenaid or hand) that I can use on Passover, so I mixed the cream cheese together by hand. As long as the cream cheese is room temperature, it's not that hard to do and will only take about 5 to 7 minutes of mixing to ensure a smooth texture.

For crust
3/4 cup matzah meal
2/3 cup sugar
2/3 cup matzah cake meal
1/4 teaspoon salt
1/4 teaspoon cinnamon
8 tablespoons unsalted butter, melted and cooled slightly

For filling
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 1/2 teaspoon pure vanilla extract

Strawberries, or other fruit, for topping

Preheat oven to 350°F with rack in middle.

Stir together matzah meal, matzah cake meal, sugar, and salt. Stir in butter until combined well, using your hands to mix everything together. Press onto bottom and 1 inch up side of 9 inch springform pan. Bake until crust is firm and a shade darker, about 15 minutes. Cool crust completely in pan on a rack.

Make filling and bake cheesecake:

Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes, then reduce speed to low and add in eggs one at at time, then add zest and vanilla. If mixing by hand, add all ingredients to a bowl and mix together for 5-7 minutes until smooth.

Put springform pan in a shallow baking pan (to catch any filling that may leak through the pan) and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours. Decorate the top of the cake with sliced strawberries or other fruit of choice.

Cake will keep in the fridge for up to 2 days.

Chocolate-Orange Brownies

noreply@blogger.com (Sassy) — Sun, 28 Mar 2010 01:15:00 +0000

Hi there. It's been a little while. I have been sucked into the black hole vortex that is my organization's annual conference where nothing else exists or matters for weeks leading up to and during the conference. But now it's over. And I made these brownies, so all is well.

This recipe caught my eye in Bon Appetit's "R.S.V.P. - readers' favorite restaurant recipes." These brownies are served at an internet cafe in Montana. They are described as "cake-like" and "bright". I was intrigued.

As the recipe says, these brownies are most definitely "cake-like"- they are fluffy and crumbly, rather than dense and chewy like many other brownies can be. And the orange zest does its job- it makes the brownies so light that you can practically eat an entire pan at once. Not that you should. But if you, I won't judge.

Chocolate-Orange Brownies
Adapted from Hompage Cafe, via Bon Appetit, March 2009

Makes 24 brownies

1/2 cup boiling water
6 tablespoons unsweetened cocoa powder
1 1/4 cups packed dark brown sugar
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
2 large eggs
1 1/4 sticks unsalted butter, melted and cooled
1 tablespoon finely grated orange peel
1/2 teaspoon vanilla extract

Preheat oven to 350. Spray a 9x9x2 inch metal baking pan with cooking spray. Trace the outline of the pan on a sheet of parchment paper, cut out the tracing and place the paper inside the coated pan. Whisk 1/2 cup boiling water and cocoa powder in a small bowl until blended. In a separate bowl, whisk sugar, flour, baking soda, baking powder, and salt. Stir in walnuts. Whisk eggs in a large bowl and then add butter, orange peel, and vanilla. Stir until combined. Add the cocoa mixture into egg mixture. Add flour mixture, stir until just combined. Pour into prepared pan.

Bake brownies until tester comes our with a few moist crumbs, about 25-30 minutes. Let brownies cool completely in pack on a rack. Cut into 24 squares and serve.

Vegetarian Cobb Salad

noreply@blogger.com (Sassy) — Sun, 14 Mar 2010 03:25:00 +0000

This is the kind of salad that on a regular night would go along with soup or a piece of fish, with the leftovers packed up in a container for lunch the next day. On a regular night, I'd prep all the ingredients in the morning and then just assemble in the evening for dinner.

But these days, this salad is about all the activity my kitchen has seen. I'm gearing up for my annual work conference and it's been exhausting, leaving me with little time to cook. And so, dinner these days consists of dishes like this one - simple and easy to assemble. And in addition to those two critical qualities, this salad is delicious and completely customizable. You can read about a traditional Cobb Salad here. And once you do, go ahead and make your own, just the way you like it.

I'll do my best these next few weeks and I'll see you back here soon.

Vegetarian Cobb Salad

Salad
1 head Romaine lettuce, torn into bite-sized pieces
3 plum tomatoes, diced
3 hard boiled eggs, diced
2 avocados, diced
4 ounces crumbled Roquefort or blue cheese

Place lettuce in a large bowl or on a plate. Arrange salad ingredients in neat rows across the top of lettuce. Drizzle dressing on top of salad and toss.

Dressing
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, minced
pinch of salt and pepper
1/4 cup olive oil

Combine vinegar, lemon juice, Worcestershire sauce, mustard and garlic in a small bowl. While whisking, pour in olive oil and whisk until blended. Season with salt and pepper. This recipe will make more dressing than you will need for the salad. The extra dressing will keep well in the fridge.

Blood Orange Marmalade

noreply@blogger.com (Sassy) — Mon, 08 Mar 2010 03:14:00 +0000

When I was growing up in Philadelphia, my grandmother, Mimi, would make Lemon-Lime Marmalade. She only made it on occasion because it made so much that we'd have jars and jars of it for weeks on end. It was absolutely delicious - tart, fresh, clean, and only slightly sweet- so much better than the sugar-laden, heavy jams and marmalades in the supermarkets.

And so with a bushel of blood oranges sitting on the counter, I thought I might try my hand at Mimi's classic recipe. I was nervous, because although her recipe was simple, most marmalade recipes aren't - they require peeling, juicing, collecting the seeds and tying them up in cheesecloth, pectin packets and hours of boiling, cooling and re-boiling. I should have known that you can always trust Mimi and her recipes with handwritten cursive notes that tell you to the letter exactly what to do.

And that's what I did, just follow the simple instructions of slice fruit, boil, add sugar, boil, let cool produces a delicious marmalade with a stunning color. I'll be eating this marmalade not only on toast for breakfast, but on a baguette for a snack or with a cheese plate for dessert. I think Mimi would approve.

Blood Orange Marmalade

You may notice that this recipe calls only for slicing the oranges. It doesn't say anything about juicing the oranges or removing the seeds. That's correct - you don't need to juice the oranges and you leave the seeds intact. They will dissolve into the marmalade.

With that said, I would suggest slicing the orange into small strips rather than rounds, as the recipe suggests. While the rounds do reduce down when cooked, it makes the marmalade hard to spread since the pieces of fruit are so big. Either cutting the oranges into thin strips on a mandolin or in a food processor will work.

And finally, it took my marmalade quite a while - about 90 minutes- to reach 220 degrees. The original recipe says 45 minutes, so keep an eye on it and take the temperature after 45 minutes.

5 blood oranges thinly sliced
1 lemon thinly sliced
1 quart water
3 cups sugar

Place fruit and water into a large pot. Cover and cook until tender and pith is translucent, about 30 minutes. Add the sugar and stir until dissolved. Bring to a rolling boil, uncovered, for about 90 minutes until temperature reached 220 degrees on a candy thermometer. Skim any foam from the surface. Let cool for 15 minutes then refrigerate. Makes 3-4 cups.

Farfalle with Spinach and Blue Cheese

noreply@blogger.com (Sassy) — Tue, 02 Mar 2010 03:09:00 +0000

If you’ve noticed, and I’m sorry if you have, postings have been a bit sparse lately. Five days, seven, then nine, the days just seem to get away from me. In truth, it’s the terrible of combination of an insane work life that happens every year in the lead up to our annual conference, combined with constant visitors week after week. Don’t get me wrong…I love the company but I do not do well when I can’t spend hours each Sunday in the kitchen.

It’s not that I haven’t been cooking. In fact, quite the opposite. I’ve cooked up a storm recently but have been too busy to write about it let alone photograph it.

Fast forward to 8:15pm tonight when I got home from work to find NAK stirring a boiling pot of pasta. Not just any pasta but whole wheat farfalle which could only mean one thing – my good friend M’s Farfalle with Spinach and Blue Cheese.

I first had this dish a few years ago when M served it for dinner one night with crusty bread, New Zealand wine and a fire burning. Though the ingredients are simple, the bite of the vinegar, the tang and smoothness of the cheese and crunch of the nuts, give it a flavor that I keep coming back for. M uses roasted red peppers in her pasta which add another savory and spicy layer. I leave them out but feel free to toss them in. Either way, the result is earthy yet sophisticated, good enough for a quick weeknight meal or a Saturday night dinner with friends. It really has become my go-to dish, one that you can photograph, eat and write about all in one night. Now that’s a winner.

Farfalle with Spinach and Blue Cheese
Adapted from a good friend

12 ounce box of farfalle (bow tie) pasta (I use whole wheat)
1/4 cup of olive oil
3/4 cup of chopped walnuts
4+ cups baby spinach (2 10 ounce bags)
1/2 cup drained roasted red peppers, cut into strips (optional)
3 tablespoons balsamic vinegar
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup of crumbled blue cheese

Cook the pasta until just al dente. Drain and return to the pot. In a large skillet, heat oil over medium heat. Add the walnuts and cook until toasted. Stir in the spinach, cook for a few minutes until it starts to wilt. Stir in the red pepper strips if using, vinegar, pepper and nutmeg and continue to mix ingredients together until spinach is fully wilted. Add spinach to the pasta, toss. Mix in cheese. Serve hot. Makes about 6 servings.

Nicoise Salad

noreply@blogger.com (Sassy) — Tue, 23 Feb 2010 04:10:00 +0000

I received two emails last week about Community Supported Agriculture (CSA) programs that will be up and running this spring. Is that possible?!? Is it possible that at some point the enormous snow piles will melt, the trees will re-grow leaves and the temperature will actually rise above 32 during the day? I’m skeptical. It's not looking good these days. Last Friday, I walked to Union Station from my office and was nearly run over while trudging through a mound of snow that blocked access to the sidewalks.

So until spring actually arrives and there are real vegetables (I mean, those beyond kale and cabbage) back in the supermarkets, I’ll stick to salads like this one made of winter vegetables and those of the canned variety. This salad is great all year-round but really satisfies in the winter when you are craving something filling and substantial- it's a "meat and potatoes" kind of salad. The greens are hearty, the flavors bold so it can stand-alone for weekday lunch or be paired alongside a soup for dinner.

And because you can prepare all the ingredients in advance, then just dress the salad before serving, preparation and clean up are a snap. It's nice to know that's a sure thing, because as for spring, well, that's another story...

Nicoise Salad
Adapted from Julia Child and Emeril Lagasse

1/2 pound red potatoes, scrubbed and cut into small chunks
1/4 pound haricots verts, or small, thin green beans, ends trimmed
Tuna- either 2 cans of Italian tuna packed in olive oil (as used in this recipe) or 1 lb. fresh tuna
Kosher salt and ground black pepper2 tablespoons olive oil
1 large head romaine,
1/2 pound plum tomatoes, cut into 1-inch cubes
Handful (about a 1/3 cup) Nicoise olives, pitted
4 hard-boiled eggs, peeled and sliced

In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, about 3 minutes. Drain in a colander, pat dry, and set aside.

If using fresh tuna, season with salt and pepper. Heat the oil in a large skillet, over medium-high heat. When the oil is hot but not smoking, add the tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces. If using canned tuna, drain well. Keep the chunks of tuna intact - don't mash.

Tear the lettuce into bite-size pieces. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in a bit of Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, and eggs on the other sides of the plates (or serving platter).

Anchovy Dressing

1 anchovy fillet, drained or 1 teaspoon anchovy paste
Kosher salt and ground black pepper
1 clove chopped garlic
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
8 tablespoons olive oil
1 1/2 tablespoons minced shallots
2 teaspoons capers, drained and chopped
1/2 teaspoon Worcestershire sauce

Corn and Green Chili Bisque

noreply@blogger.com (Sassy) — Sun, 14 Feb 2010 00:10:00 +0000

Contrary to what my mom thinks, I don't consider myself a very adventurous cook. In a recent email to me, she wrote: "I am much less adventurous than you and therefore tend not to experiment; I'm happy to do the work when I know it will turn out fine. I like someone else to do the experimenting." I tend to feel that way too, at least most of the time, because who likes to cook or bake something with less than stellar results? Something like these muffins I made earlier in the week that were a perfectly good waste of a can of pumpkin.

This week seems to have- at least temporarily- changed my ways. After being snowed in and having four straight days to cook, I was itching to experiment beyond cabbage soup, my soup of choice the last few weeks. Cabbage is filling and nutritious, but there is only so much cabbage that one girl can eat in a given month.

I've always liked the Corn and Green Chile Bisque at Au Bon Pain. It's a complex mix of spicy and hearty, a filling southwestern style chunky soup with a kick. But the problems with this soup are two-fold: first, it's only served on certain days and it seems that the days I'm passing by ABP during lunch aren't one of them. And second, it's almost $4 for a cup of soup which I'm not going to shell out on a regular basis.

So this week I did something SO unlike me- I attempted to create this soup at home. I assumed the potential risk of failure. But you know what? I did it. I created this soup and it was delicious. NAK even said that it's better than the real thing. Who would have thought that you just dump all the ingredients in a pot, bring to a boil, reduce to simmer and 20 minutes later you produce a soup with a careful balance of spice and restaurant-style thickness and chunkiness, but without the added sodium, preservatives and cost.

Now who ever said that I wasn't adventurous???

Corn and Green Chili Bisque

1 medium onion, diced
1 tablespoon olive oil
2 tablespoons flour
2 14 ounce cans corn, rinsed and drained
2 small cans green chilies
1 14 ounce can chopped tomatoes
2 teaspoons cumin
1 tablespoon chili powder
2 cups milk
2 cups vegetable broth
salt and pepper

Heat the olive oil over medium heat, add the onion and saute but do not brown. Add 2 tablespoons of flour to the onions and stir.

Add the corn, chilies and tomatoes and mix. Add the spices and the milk and broth. Bring to a boil, then reduce to simmer for 20-30 minutes until blended together. Taste then season with salt and pepper.

Pulse soup in the blender or with a hand mixer but do not puree - soup should be chunky. Serve with a dollop of sour cream.

Sour Cream Pancakes

noreply@blogger.com (Sassy) — Thu, 11 Feb 2010 03:44:00 +0000

When the weather outside is frightful, breakfast aught to be delightful. I have taken full advantage of my extra time in the kitchen these past few days making things like cookie dough to keep in the freezer, cabbage and white bean soup, chocolate cake with butter cream icing, salad Nicoise, Cobb salad and broccoli salad. (More to come on some of these dishes at a later time) But for some unknown reason, I've largely ignored breakfast, and NAK and I have been eating raisin bran and sliced banana day after day. Blah.

Today is really the first day that I could see into the back of my refrigerator. Like every other crazy person in the DC area, I braved the insanely long lines at the supermarket last week before storm #1 and nearly broke my back carrying home large quantities of groceries- 2 boxes of eggs, 3 half gallons of milk...like I said, crazy. We're finally making progress on some of these staples and this morning, I peered into the fridge and discovered two different containers of sour cream, both open, nestled in the back corner by the baking soda.

If you're like me, then you just love finishing off an ingredient in a way that is totally different than the ingredient's original intention. I can't even remember why I bought this sour cream but I finished off container #1 with this heavenly pancake recipe.

These pancakes are everything that a pancake should be - light, fluffy, firm outside but soft on the inside. They are tangy and only slightly sweet so you don't feel like you are gobbling down tablespoons of sugar at breakfast - that is until you drown them in maple syrup and powdered sugar. And best of all, they can be made with one bowl and one measuring cup, making clean up a snap and leaving me with more time to cook, bake and watch the whiteout outside.

Sour Cream Pancakes
Adapted from Ina Garten

Ina adds bananas to her pancakes. I opted for a sprinkle of fresh blueberries on top of the pancakes at the end, but I'm sure that bananas in and on top of the pancakes would be delicious.

1 1/2 cups flour (I used white whole wheat)
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs (I only had large, they worked just fine)
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
Pure maple syrup

Mix together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle 1/4 cup of the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with fresh fruit and maple syrup.

Three Bean Vegetarian Chili

noreply@blogger.com (Sassy) — Mon, 08 Feb 2010 01:50:00 +0000

Last weekend, for the life of me, I could not figure out why the Food Network airwaves were dominated by recipes for wings, blue cheese, chili and other similar fare. It didn't even occur to me that the Superbowl was taking place this weekend- and, embarrassingly, I couldn't have even told you who is playing in this year's game.

What I was keenly aware of, however, was the impending enormous snow storm that was predicted to - and has in fact- blanketed the Washington area with 2 feet of snow.

And so if you are going to be hibernating from the snow for a few days - and take note, DC, because I hear that another storm is in the works for this week- you better start to do your food planning asap, taking into account the insanely long pre-storm supermarket lines that you will most definitely want to avoid.

This chili is certainly the sum that is greater than its parts. On their own, these ingredients are simple canned staples that when combined together, form the perfect chili texture, consistency and taste. This was just what we needed for a night indoors with a movie, or a blizzard or when the store shelves are empty....or all of the above.

Three Bean Vegetarian Chili

1 tablespoon vegetable oil
1 large onion, diced
1 15 ounce can of vegetarian refried beans
1 15 ounce can of black beans, rinsed and drained
1 15 ounce can of kidney beans, rinsed and drained
1 15 ounce can of whole kernel corn, rinsed and drained
1 28 ounce can diced tomatoes
1 dried chipotle pepper, reconstituted in hot water, diced
(I was also considering throwing in 1 can of diced green chilis- either will do, just use one or the other and not both)
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons unsweetened cocoa
1 cup water
Salt and pepper
Sliced green onions and grated cheddar cheese, for garnish

Heat vegetable oil in a large pot. Add the onion and saute until tender. Add the beans, corn, tomatoes, water, and seasonings. Bring mixture to a boil, then reduce heat and let simmer for about 30 minutes. Season with salt and pepper and top with green onions and cheese. Makes 6-8 servings.

Key Lime Pie

noreply@blogger.com (Sassy) — Wed, 03 Feb 2010 03:41:00 +0000

I love a good snow storm now and then but I've all but had it with this winter. After the flu, bronchitis and a near spill yesterday in my icy driveway, I'm counting down the days until we start to thaw out. The bad news is that P. Phil saw his shadow today meaning that we're in for another 6 weeks of this snowy, icy, messy cold that makes me want to hibernate under the four blankets on my bed and just stay there all day.

Since my boss might take issue with this, there was nothing to do but attempt to brighten up these gray days with a killer citrus dessert. But after a weekend of constant cooking including numerous loaves of challah, vegetable barley soup, chocolate cake, and red velvet cupcakes, I had no time (or energy for that matter) for a lemon curd tart with olive oil or something of the sort.

And so it was really happenstance that the last dessert I made this weekend happened to also be the easiest and the best. I could rave to you about the crumbly, buttery graham cracker crust or the luscious tart and tangy filling- or about how it took only 30 minutes total to pull together- but that wouldn't be very nice of me seeing as how we've got 6 more weeks of winter minimum and this Key Lime Pie is about as close to Key West- or anywhere else above freezing- as we're going to get. I hope this pie will bring a little sunshine to your home as well.

Key Lime Pie Adapted from Emeril Lagasse *Emeril's pie called for a strange sour cream layer to be spread over the pie once it's chilled. I can't imagine why you'd want to ruin a perfect pie with a layer of sour cream, but if you'd like a topping, I suggest a dollop of whipped cream with lime zest. 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans condensed milk 1 cup key lime or regular lime juice 2 whole eggs Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Cut pie using a sharp knife. Serves 8.

Ribollita

noreply@blogger.com (Sassy) — Fri, 29 Jan 2010 03:11:00 +0000

Somehow it slipped my mind. Somehow, I forgot to tell you about this amazing soup that I’ve already made three times this winter. How could that be since I’m absolutely head over heels, crazy in love with this soup? Let’s just chalk it up to moving, a two week vacation, and too many late nights at work. But then Heidi wrote about it and it jogged my memory.

I first encountered Ribollita a few months ago when Ina Garten made it one Sunday afternoon. I had no idea what Ribollita was but was immediately drawn in when Ina reached for her big white soup pot. She spent the next few minutes filling the pot with beans, cabbage, tomatoes, bread….she didn’t stop until the pot was literally filled to the top with vegetable goodness.

Ribollita literally means “reboiled” and is made in the same tradition as other Tuscan food – classic ingredients and simple preparation.

I can’t rave enough about this soup. It is so hearty and filling — a great choice for lunch alongside a salad or for dinner on a chilly night. (Hence its constant presence in my kitchen this winter). On top of that, it’s incredibly easy to make and leaves you with plenty of leftovers! (Great if you’ve been having weeks like I have lately and just don’t feel like cooking too often) You can easily freeze half of it and keep the other half in the fridge for meals throughout the week. And this soup can stand up to substitutions so feel free to sub in Italian parsley for basil (as I did this time), or double the cabbage and omit the kale.

You start with an enormous pot of vegetables.
That will slowly simmer down and thicken. Then add the bread.
And you get this:
Not bad for peasant food.

RibollitaAdapted from Ina Garten

The original recipe calls for bacon and chicken stock. To make this soup vegetarian, swap out the chicken stock for vegetable stock and omit the bacon.

1/2 pound dried white beans or 1 can of white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups vegetable stock, preferably homemade
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving

If using dried beans: In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator. Proceed with directions below.

If using canned beans: Rinse and drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Baked Eggs in Tomato Sauce

noreply@blogger.com (Sassy) — Fri, 22 Jan 2010 15:45:00 +0000

No matter how many pancakes or muffins or other sweet brunch items I cook up, I am never quite satisfied. I am either left a little hungry, or on the opposite extreme, in a sugar induced food coma. You know the feeling, one of extreme fullness that induces a special kind of Sunday laziness, leaving you lying on the couch for half the day watching movie re-runs on the cable networks. (Ok, now you know my food coma antidote). This Sunday, my parents were in town lending a hand as NAK and I continued to unpack and set up our new house. There was no time for a fancy brunch (or a food coma at that) so I spent last week scouring the Internet and food magazines for a quick, high protein, healthy brunch that would keep us going throughout the day. I looked at every egg strata, casserole, omelet, soufflé, quiche and every other possible use of eggs in a brunch dish but nothing caught my eye. Then I stumbled on this Food & Wine recipe. I’m new to Food & Wine, I only subscribed at the end of last year after picking up a copy to read at JFK during our overnight delay on the way to Argentina. If you aren’t familiar with it, it’s really fabulous- chock full of easy but tasty recipes and this dish was no exception. I was astounded that 15 minutes at the stove and a few more in the oven could produce eggs cooked perfectly nestled in a spicy tomato sauce. And who knew that this deliciousness could be accomplished with all ingredients I had on hand in the pantry using just one pan. Brunch for four, made in a snap and on the cheap – and no food coma. What more could you ask for on a Sunday? Baked Eggs in Tomato Sauce Adapted from Food & Wine 1 28 oz can crushed tomatoes 2 garlic cloves, minced 2 tablespoons olive oil 1 teaspoon Italian seasoning or oregano 8 large eggs 2 tablespoons freshly grated Parmigiano-Reggiano cheese Preheat the oven to 400°F. In a cast iron pan over medium heat, toss the garlic with the oil and season with salt and pepper. Cook for a few minutes until fragrant. Add tomatoes and stir to combine. Cook for about 5 minutes until the flavors meld. Add herbs. Crack 2 eggs into a small bowl and season with salt and pepper. Using a spoon, create a hole in the tomato sauce and pour the eggs into the hole being careful that the whites don’t run. Repeat three more times until all the eggs are added to the tomato sauce. Sprinkle cheese over the eggs and bake for about 10 minutes until the whites are set. Leave in longer to cook the yolks more. Serve hot.

Moroccan Beef Meatball Tagine

noreply@blogger.com (Sassy) — Thu, 14 Jan 2010 16:34:00 +0000

I had a secret New Year's resolution...and it's not what you think. It wasn't to go to the gym more or try to rein in the bag and shoe habit, but rather to consider becoming a vegetarian. I didn't tell anyone about this resolution other than NAK, who gave that cute, crooked smile he usually flashes when he thinks I'm kidding.

I wasn't. I was seriously thinking about becoming a vegetarian. Not for health reasons or animal rights, just more so that I seemed to have lost the taste for meat. I can't remember the last time I cooked meat and it just stopped appealing to me.

But then we spent the last two weeks of December in glorious Argentina where becoming a vegetarian would be viewed as virtually unpatriotic. Meat is such a part of the culture there and we were more than happy (myself included) to partake in the oversized (and by that I mean gigantic!) steaks served at every meal. And with that, out went my vegetarian hope for 2010.
When we arrived home in these frigid temps, we had many a food magazine waiting to greet us. But I delved into Bon Appetit after catching a glimpse of the best meatball recipes of the year that were pictured on the cover. I picked this recipe, Moroccan Beef Meatball Tagine, and was thrilled with the results. Who knows, maybe we've found our next food - I mean vacation - destination.
This recipe looks fairly long and complex. There are several steps to it but if you can prepare the vegetables in advance, you will cut down on the prep time.

Moroccan Beef Meatball Tagine
Adapted from Bon Appetit, January 2010

Meatballs
1 1/2 pounds ground beef
1/3 cup coarsely grated onion
1/3 cup breadcrumbs
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger

Stew
1 tablespoon olive oil
3 1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1/8 teaspoon saffron threads, crumbled – I skipped the saffron
2 cups beef broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup golden raisins – I skipped the raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Couscous with Fresh Cilantro and Lemon Juice (recipe below)
Lemon wedges (for garnish)

Couscous with Fresh Cilantro and Lemon Juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon turmeric
1 2/3 cups water
1 teaspoon finely grated lemon peel
1/2 teaspoon coarse kosher salt
1 1/2 cups plain couscous
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice

Preparation
Meatballs - Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.

Stew - Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.

Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper.

Couscous - Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.

Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.

Homemade Applesauce and Blueberry Ginger Jam

noreply@blogger.com (Sassy) — Wed, 16 Dec 2009 21:11:00 +0000

Well hello there. It's been a little while, almost 4 weeks to be exact. I've missed you and I've missed cooking. The last few weeks have been...well...just awful. I survived a 5 day flu, only to suffer through a 2 1/2 week long bout of bronchitis that made just being awake miserable. In the midst of all this, NAK and I moved. Only four blocks away, but with 100+ boxes, no move is an easy move. For the sake of NAK's health and my sanity, I've stayed away from the kitchen, but now I'm back in the game! We're in our new place though and loving it but it'll be a while before we're fully dug out from mounds of packing paper and bubble wrap. In the meantime, Chanukah came along to distract me from the depths of moving - and unpacking - hell. And really, there is no better excuse to play in the kitchen than the promise of hot potato latkes and tasty toppings. And so, I focused my time and energy on applesauce and blueberry jam, not a bad way to distract yourself from the never-ending pile of boxes in my living room. But for now, my break time is over, and it’s back to work for me. Enjoy!

Homemade Applesauce Adapted from Ina Garten 1 large navel orange, zested and juiced 1 lemon, zested and juiced 3 -4 Granny Smith apples, peeled, cored, and quartered 3-4 sweet red apples, peeled, cored, and quartered 1/4 cup light brown sugar, packed 2 tablespoons unsalted butter 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice Preheat the oven to 400 degrees. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled pot (I used a porcelain casserole dish). Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature. Yields about 6 side-dish size servings. Blueberry Ginger Jam Adapted from Todd Gray via The New York Times **I don’t typically do restaurant reviews here on Sassy, but if you haven’t yet been to Equinox, Todd Gray’s restaurant right by the White House, you are missing out. NAK and I dine there on occasion and it’s just fabulous. 4 cups blueberries 1 cup sugar 1/2 teaspoon peeled, finely grated fresh ginger Finely grated zest of 1 lemon 1 tablespoon port wine In a medium saucepan, combine all ingredients. Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam. Yields 2 cups.