Soups, Salads, and Sides | Main Courses | Desserts
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Soups, Salads, Sauces, and Sides:
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Grilled Onions | Orzo
with Mushrooms | Peanut
Sauce | Squash Soup |
Skillet-Roasted Potatoes
French Potato Salad | Sweet
Potato Fries | Sweet Potato Side
Dish
Turkish White Bean Stew
Grilled Onions
(CI July & August, 2006)
2 Large Spanish onions cut crosswise into 1/2 inch rounds
3 tablespoons olive oil
Kosher salt and ground black pepper
Thread onions onto metal skewers; place on baking sheet and brush each side with oil. Season each side generously with salt and pepper. Heat grill or grill pan on high, and reduce to medium. Place onions on grill and cover (if outside with aluminum baking pan, if using grill pan, use pan's cover. Grill onions, covered, until onion rounds are deep golden brown and just tender, 15 to 20 minutes, checking onions every 5 minutes and flipping and rotationg skewers as needed to ensure even cooking. Transfer onions to platter and remove skewers; discard any outer charred rings. Serve hot, warm, or at room temperature.
Sweet and Sour Grilled Onion Relish with Parsley and Olives:
Wisk together 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin
olive oil, 1 teaspoon sugar, and salt and pepper to taste in small bowl;
set aside. Place 1 recipe grilled onions, cooled and chopped into
1/2 inch pieces, in medium bowl, along with 1 cup pitted and chopped
kalamata olives, 1/2 cup raisins, 1/2 cup chopped fresh parsley,
dressing, and additional salt and pepper to taste. Stir to
combine. Serve with Tuna.
Grilled Onion Relish with Roquefort and Walnuts:
Whisk together 1 tablespoon balsamic vinegar, 1 tablespoon extra-virgin
olive oil, and salt and pepper to taste in small bowl; set aside.
Place 1 recipe grilled onions, cooled and chopped into 1/2-inch pieces,
in medium bowl along with 6 ounces crumbled Roquefort cheese, 3/4 cup
roughly chopped toasted walnuts, 1/2 cup chopped chives, dressing, and
additional salt and pepper to taste; stir to combine. Serve
immediately.
Orzo
with Mushrooms
(Epi)
2 Tbl olive oil
1 Onion or 3 small shallots (chopped)
2 garlic cloves (minced)
8 oz mushrooms (cremeni) (sliced)
2 Cups vegetable or chicken broth
1 Cup Orzo
3 Tbl pine nuts (toasted)
Directions:
Heat oil in large saucepan at medium to high heat.
Brown onion, garlic and mushrooms until mushrooms are reduced and
golden brown (10 min). Add stock and bring to a boil.
Reduce heat to medium low, add Orzo and stir.
Cover and let simmer stirring occasionally until water is absorbed
and orzo is tender (15 min). Stir
in pine nuts and serve immediately.
1
cup rinsed drained canned chickpeas
1/4 cup vegetable broth
1/4 cup creamy natural peanut butter.
1 tbl soy sauce
1 garlic clove, minced
1/4 - 1/2 tsp hot chile paste
1 Tbl minced cilantro (optional)
Squash Soup:
(Lisa)
5 Tbl Butter
2 1/2 Lbs Butternut squash
2-3 cups Chopped Leeks (White and light green parts)
1/2 C. chopped and peeled carrots
1/2 C. chopped celery
1 1/2 tsp. dry thyme (more if using fresh)
1/2 tsp. Crumbled sage
2 small granny smith apples (peeled, cored, and chopped)
5 cups chicken stock or low salt broth
1 1/2 cups apple cider
1/2 C. heavy cream
2/3 C. sour cream
Chopped fresh chives or scallions for garnish
Melt butter in heavy sauce pan over medium heat. Add squash, leek, carrot, and celery. Sautee until lightly softened (15 min). Add chicken stock, 1 cup cider, apples, thyme, and sage. Cover and simmer until apples are soft. (30 minutes). Let mixture cool to avoid burning yourself. Working in batches, puree soup in blender or food processor. Return soup to pot.
In a separate small sauce pan, boil 1/2 C. cider for 5 minutes, then let cool. Put sour cream in in a small bowl, and wisk in the cider until you have a mixture that looks like it will stay on top of the soup. (I never add all the cider, but you may want to play with it).
Bring soup to simmer and mix in cream. Ladle soup into bowls, and drizzle with cider cream mixture. Top with garnish.
Crispy Skillet-Roasted Potatoes
1 1/2 pounds small red bliss potatoes scrubbed and unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 garlic cloves
2 teaspoons minced fresh rosemary
Quarter each potato to create 3/4 to 1 inch chunks. Rinse potatoes in cold
water and drain well; spread on clean kitchen towel and thoroughly pat dry.
Heat oil in heavy bottomed 12 inch non-stick skillet over medium-high heat
until shimmering. Add potatoes cut side down and in single layer; cook,
without stirring, until golden brown, 5-7 minutes. Using tongs, turn potatoes
on second cut side; cook, without stirring, until deep golden brown, 5 to 6
minutes longer. Stir potatoes, then redistribute in single layer. Reduce
heat to medium-low, cover, and cook until potatoes are tender (paring knife
can be inserted into potatoes with no resistance), 6 to 9 minutes.
When potatoes are tender, sprinkle with salt and pepper, and toss or stir
gently to combine. Move potatoes to outside of pan and add garlic and
rosemary mixture. Cook over medium low heat, mashing with heatproof rubber
spatula, until fragrant, about 45 seconds, then stir mixture into potatoes.
Serve immediately.
1 Lb small white boiling
potatoes
1 Lb small red boiling potatoes
2 Tbl. dry white wine
2 Tsp chicken stock
3 Tbl. champagne vinegar (may use white)
¼ Tsp
¼ Cup chopped scallions (green and white pats)
¾ Tsp freshly ground pepper
10 Tbl. olive oil
2 Tbl minced fresh dill
2 Tbl. minced Italian parsley
2 Tbl fresh basil leaves chopped
Cook potatoes in a large pot of boiling salted water for 20 to 30 minutes, until just cooked through. Drain in colander and place a towel over them to allow them to steam for 10 more minutes. When you can handle them cut into 1/2s or 1/4s and place in a medium bowl. Toss gently with wine and chicken stock. Let potatoes absorb the liquid. Combine vinegar and ¼ teaspoon pepper and slowly whisk in the oil. It will thicken. Add to the potatoes. Add scallions, dill, parsley, basil and ½ teaspoon pepper. Toss and serve at room temperature. Serves 4 to 6
2 medium sweet potatoes (yams)
2-3 tablespoons olive oil, salt and pepper to taste.
Directions:
Peel potatoes (or don’t!)
Cut into fries, 1/2 inch thick
Toss with oil, salt and pepper.
Bake at 400 for 30-40 minutes
5 Sweet Potatoes, peeled and cubed
1 ounce chopped pecans
1/4 cup butter, melted
1/2 cup maple syrup
1/2 cup water
Directions:
Preheat oven to 400 degrees
Spread sweet potatoes in a single layer in a 9X13 inch baking dish.
Sprinkle with raisins and chopped pecans.
In a small bowl, mix the butter, syrup, and water. Pour
the mixture over potatoes.
Cover the baking dish with aluminum foil.
Bake in the preheated oven 50 to 60 minutes, until sweet potatoes
are tender.
1
cup great northern beans picked over, rinsed and drained
2 tsp olive oil
2 onions chopped
2 carrots chopped
2 celery stalks chopped
3 garlic cloves minced
1/4 cup tomato paste
1 tsp sugar
Pinch crushed red pepper flakes
2 Tbl fresh lemon juice
1/2 tsp salt
In
5 qt sauce boil ten cups water. Add
1lb dried beans. Return to
boil. Remove from heat, cover
tightly, set aside for 2-3 hours. Drain
and rinse beans. (OR: cover 1lb beans with ten cups water.
Cover tightly and refrigerate 6-8 hours.
Drain and rinse.)
In
medium saucepan, bring beans and 3 cups water to a boil.
Reduce the heat and simmer, partially covered, 30 minutes.
Drain, leaving beans in saucepan.
In
a medium skillet, heat the oil. Add
the onions, cook, until soft, about 5 minutes.
Add the carrots, celery, and garlic.
Cook, stirring as needed, until the celery is golden, about 5
minutes.
In
the saucepan, combine beans with onion mixture.
Add tomato paste, sugar, pepper flakes and two cups water.
Bring to a boil. Reduce
heat and simmer about 1 hour. Add
half of the parsley, lemon juice, and salt.
Cook 10 minutes. Serve,
sprinkled with the remaining parsley.
Main Courses:
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Lentil
Chili |Vegetarian Chile |
Vegetarian Curry | Manicotti | Pan-Seared
Tilapia | Penne alla Vodka
Rice and Spinach Casserole |
Salmon with Mustard
and Brown Sugar Glaze | Veggie Burgers | Vegetable Torta
3-4 C. water
2 large tomatoes (ripe) chopped
1tsp cumin
1/2 tsp paprika
1/2 tsp thyme
1tbl minced garlic
1 C. chopped onion
1 tsp salt
3 Tbl tomato paste
1 Tbl. balsamic vinegar
Black and red pepper to taste
Cheddar and sour cream
Directions:
Put lentils and 3 cups water to boil then simmer for 1/2 hour. (Stir and add water as needed) Add tomatoes, cumin, paprika, thyme, garlic, and onions. Cook 30 minutes. Add salt and tomato paste. Cool for 10 minutes. Add vinegar and pepper. Serve with cheese and sour cream.
Chili (Vegetarian)
(Anne)
1 ½ Cup dry black beans (or mix in some dry kidney
beans as well) + 1 bay leaf
(Alternately, 1 large can black beans plus one medium can red kidney
beans, no leaf necessary)
2 Tbl Canola Oil
5 Cloves garlic, minced
2 medium yellow onions, chopped
1 Tbl Cumin
1 Tbl Oregano
3 Tbl Chili Powder (or Paprika)
1 Tsp crushed red pepper
2 cups crushed tomatoes
1 to 3 minced Jalepeño pepper (depending on how hot you like it)
1 cup chopped pineapple
2 Tbl Tamari (soy sauce)
Salt and pepper to taste
For Garnish: Chopped fresh cilantro, chopped red onion, grated Cheddar
For Dried Beans:
Cover beans in water in large pot, bring to a boil. Once boiling, dump
water. Refill pot with 6 cups water and bring to simmer. Simmer
approximately 1 to 1-12 hour until beans are tender but not mushy.
For Chili:
Heat oil in large pot. Saute onions and garlic over high heat, 3-4
minutes. Lower heat to medium, and stir in cumin, oregano, chili
powder, red pepper flakes. Cook stirring frequently for 3-4 minutes.
Add Tomato, jelapeños and simmer 10 minutes, stirring frequently. Add
beans, pineapple and Tamari. Simmer for 1 hour, stirring occasionally,
and adding water as necessary. Serve over rice or spaghetti with
chopped onion and cilantro, as well as grated cheese. And remember,
it’s chili, quantities of ingredients are rough suggestions. Throw
random stuff in there.
Vegetarian Curry
(CI May ’07)
2 Tbl sweet or mild curry powder
1 ½ Tsp garam masala
4 Tbl Vegetable Oil
2 medium onions, chopped fine (about 2 cups)
12 ounces Red Bliss potatoes, scrubbed and cut into ½
inch pieces (2 cups)
3 medium garlic cloves, minces or pressed
1 Tbl finely grated fresh ginger
1-2 serrano chiles minced
1 Tbl tomato paste
½ -1 medium head cauliflower, trimmed, cored, and cut
into 1 inch florets (4 cups)
1 12.5 oz can diced tomatoes, pulsed in food processor
until nearly smooth with ¼ inch pieces
1 ¼ cup water
1 (15 oz) can chickpeas, drained and rinsed
Salt
8 ounces frozen peas (thawed)
¼ cup heavy cream or coconut milk
Directions:
Toast curry powder and garam masala in small skillet over medium-high
heat, stirring constantly, until spices darken slightly and become
fragrant, about 1 minute. Remove spices from skillet and set aside.
Heat 3 Tbl oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, 10-15 minutes.
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly , until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, uinti9l spices coat florets, about 2 minutes longer.
Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pas with wooden spook to loosen browned bits. Cover, and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately. Serve with Basmati Rice, Onion Relish, Yogurt, or your favorite chutney.
(Anthony)
2 C. flour
3 eggs
1 Tbl olive oil
1/2 tsp salt
1 lb ricotta
Shredded mozzarella cheese
Fresh parsley
Tomato sauce (Go with your favorite jarred, or homemade)
1 cup luke warm water
Directions:
Combine flour, eggs, oil, salt.
Slowly add water and beat with whisk until smooth.
Fry batter into thin crepes (about
(Pictured with Asparagus)
4 Tbl Softened butter
1 Tsp Lime Zest
1 Tsp minced Shallot
1 Tsp minced serrano chile
2 Tsp fresh lime juice
Pinch of Salt
Directions:
Mix all the ingredients together and stir with a rubber spatula until you
have a well-mixed butter paste
For the Fish:
6 6-8 oz Tilapia C. brown basmati rice
Kosher Salt
2 Tbl Olive oil
Directions:
Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a
12-inch nonstick skillet over moderately high heat until just smoking,
then sauté 3 pieces of fish, turning over once with a spatula, until
golden and just cooked through, approximately 3 minutes per side.
Transfer to a plate, and sauté remaining fish in remaining
oil.
Serve piece of fish with dollop of chile lime butter.
Penne alla Vodka
(CI Nov '06)
1 28oz can whole tomatoes, drained, liquid reserved
2 tablespoons olive oil
½ small onion, minced (about ¼ cup)
1 tablespoon tomato paste
2 medium garlic cloves minced or pressed.
¼ - ½ teaspoon red pepper flakes
Salt
1/3 cup vodka
½ cup heavy cream
1 pound penne pasta
2 tablespoons finely chopped fresh basil leaves
Freshly grated Parmesan cheese, for serving
Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into ½ inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1/23 cups). Add reserved liquid to equal 2 cups.
Heat oil in large saucepan over medium heat until shimmering. Add onions and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and ½ teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving ¼ cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among past bowls and serve immediately, passing Parmesan separately.
3 C. brown basmati rice
4 ½ C. Water
4 Tbl. olive oil
4 C. minced onion
1/2 tsp. salt
4 Tbl. minced garlic
2 tsp. cumin
1/2 tsp. coriander
½ tsp. cinnamon
1/2 tsp. nutmeg
1lb spinach (cleaned stemmed, minced if fresh or chopped frozen)
1 box fake ground meat
1/2 tsp salt
2 C. low fat yogurt
1 Egg
1 Tbl. lemon zest
1Tbl. lemon juice
1 tsp. salt
1/2 tsp. pepper
Pine nuts
Directions:
Put rice and water to boil. Once boiling, cover and simmer 20-30 minutes until the rice is done. Fluff with a fork and set aside. Heat 2 tablespoons of olive oil in a frying pan and two tablespoons in a wok. In frying pan, sauté one cup onion with two tablespoons of garlic. When onion is soft, add box of fake meat, and brown (as much as fake meat allows) for about 10 minutes. In the wok, sauté three cups onion with ½ tsp salt for about 5 minutes over medium low heat. Cover, and let cook (Stirring occasionally) for 30 minutes. Add 2 tablespoons garlic, cumin, coriander, cinnamon, and nutmeg. Cook 5 minutes. Turn heat on high, add spinach and ½ tsp salt. Cook, stirring frequently until water evaporates. Stir in fake meat mixture to spinach and cook together for five minutes, stirring frequently. Remove from heat and set aside.
Preheat oven to 350. Butter a 2 quart casserole pan.
Put yogurt, egg, lemon zest and lemon juice in a large bowl. And 1 tsp salt and pepper. Beat well. Add rice and mix thoroughly. Press half of rice mixture into buttered casserole dish. Spread spinach mixture over rice. Top spinach with remaining rice. Cover with foil and bake at 45 minutes in center rack of oven. Place on bottom rack of oven for 10 minutes. Remove from oven and let stand for 10 minutes. Invert on serving plate. Serve in slices covered with toasted pine nuts.
Salmon with Mustard
and Brown Sugar Glaze
(EPI)
3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning
1 2-pound center-cut skinless salmon fillet
1/3 cup spicy brown mustard (such as Gulden's)
1/4 cup (packed) golden brown sugar
Preheat oven to 350°F. Boil wine, butter, and Old
Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides
with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine
mixture over. Bake until fish is opaque in center, about 14 minutes.
Remove from oven.
Preheat broiler. Mix mustard and sugar in small bowl to blend; spread
over salmon to cover. Broil salmon until topping is brown and bubbling,
about 3 minutes. Transfer salmon to platter and serve.
Makes 6 servings.
Veggie
Burgers
(CI July & August 2005)
3/4 cup dried brown lentils, rinsed and picked over
2 1/2 teaspoons table salt
3/4 cup bulgar wheat
2 tablespoons vegetable oil
2 cups finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped leek (white and light green part only)
2 medium garlic cloves, minced or pressed
|1 pound cremini or white mushrooms, cleaned and sliced about 1/4 inch
thick
1 cup raw and unsalted cashews
1/3 cup mayonnaise
2 cups panko (Japanese bread crumbs)
Ground black pepper
Bring 3 cups water, lentils, and 1 teaspoon salt to boil over high heat, reduce heat to meduim0low and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, aobut 25 minutes. Drain in fine msh strainer. Line baking sheet with triple layer paper towels and spread drained lentils over. Gently pat lentils dry with additional paper towels, cool lentils to room temperature.
Transfer bulgur to medium bowl and set aside.
Heat 1 tablespoon oil in nonstick skillet over medium-high heat until shimmering. Add onions, celery, leek and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering. Add mushrooms an cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture, cool to room temperature, about 20 minutes.
Process cashews in food processor until finely chopped, about fifteen 1 second pulses; stir into bowl with bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to now-empty food processor and pulse until coarsely chopped, fifteen to twenty 1-second pulses; mixture should be cohesive but roughly textured. Tranfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch. Stir in panko, 1 teaspoon slat and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each, shaping each into tightly packed patty, 4 inches in diameter and 1/2 inches thick; set patties on baking sheet; paper towels will absorb excess moisture.
TO COOK ON THE GRILL: Build medium-hot charcoal fire or preheat gas grill on high. Wipe grate ith wad of paper towels dipped lightly in vegetable oil. Grill burgers, without moving them, until well browned, about 5 minutes; flip burgers and continue cooking until well browned on second side, about 5 minutes. Serve.
TO COOK ON THE STOVETOP: Heat 2 tablespoons vegetable oil in 12 inch nonstick skillet over medium-high heat until shimmering; cook burgers, 4 at a time, until well browned, about 4 minutes per side, lowering heat to medium if browning too quickly. Repeat with additional oil and burgers. Serve. Main Courses | Top
Vegetable
Torta
(CI Sept-Oct ’05)
3 Medium eggplants (1lb each), halved crosswise and cut lengthwise into
½ inch thick slices, outer thin slices of skin from each half discarded
3 Tbl olive oil, plus additional oil for wire racks
1 medium garlic head, outer papery skins removed and top third of head
cut off and discarded
2 medium red bell peppers
2 large ripe tomatoes, cored and cut into ¼ inch thick slices
4 medium zucchini (about 8 oz each), cut on steep bias into ¼ inch thick slices.
Kosher Salt
Ground black pepper
Crust:
4 large slices (about 6 ounces) white sandwich bread,
torn into quarters
3 tbl unsalted butter, melted plus additional softened butter for
greasing
pan.
2 ounces Asiago cheese, grated on fine holes of box grater
(2/3 cup)
Custard and Garnish:
3 large eggs
¼ cup heavy cream
2 teaspoons minced fresh thyme leaves
2 tbl juice from 1 lemon
3 ounces Asiago cheese, grated on fine holes of box grater
(about 1 cup)
2 tbl thinly sliced fresh basil leaves.
1. Sprinkle both sides of eggplant slices with generous tablespoon kosher salt; transfer salted eggplant to large colander set over bowl. Let stand until eggplant releases about 2 tablespoons liquid, about 30 minutes. Arrange eggplant slices in single layer on double layer paper towels; cover with another double layer paper towels. Firmly press each slice to flatter and remove as much liquid as possible.
2. While eggplant drains, adjust over racks to upper-middle and lower middle positions; heat over to 450 degrees. Set 2 wire racks on 2 rimmed baking sheets; brush both racks with oil. Place garlic cut side up on sheet of aluminum foil and drizzle garlic with 1 ½ teaspoons oil; wrap foil tightly around garlic and set aside.
3. Arrange salted and pressed eggplant slices on oiled racks; brush slices on both sides with 2 tablespoons oil and sprinkle with pepper.
4.
Brush peppers with remaining
5. While vegetables roast, arrange tomato slices on double layer paper towels; sprinkle with 1 teaspoon kosher salt. Let stand 30 minutes, then cover with another double layer paper towels; gently press tomatoes to remove moisture.
6. While vegetables roast and tomatoes stand, sprinkle both sides of zucchini slices with generous 1 tablespoon kosher salt; transfer salted zucchini slices to large colander set over bowl. Let zucchini stand until it releases about 1/3 cup liquid, about 30 minutes. Place triple layer paper towels on large, microwave-safe plate. Arrange a third of zucchini slices on paper towels; cover with another triple layer towels, pressing to remove moisture. Repeat, arranging remaining zucchini in two additional layers separated by triple layer paper towels, and placing triple layer paper towels on top of final zucchini layer. Place another heavy, microwave-safe plate on zucchini stack; press firmly to compress. Microwave stack on high power until steaming, about 10 minutes. Using potholders, carefully remove stack from microwave and let stand 5 minutes, remove top plate.
7. When peppers are cool, remove skins. Slit peppers pole to pole; discard stem and seeds. Unfurl peppers to they lie flat; cut each pepper lengthwise into 3 pieces.
FOR THE CRUST:
8. Pulse torn bread in food processor until coarsely ground, about ten 1-second pulses. With machine running, pour butter through feed tube and process until combined, about 4 seconds. Add 2/3 cup Asiago and pulse to combine, about three 1-second pulses. Transfer mixture to bowl. Do not wash food processor.
9. Thoroughly grease 9-inch springform pan with softened butter. Measure out 1 cup bread0crumb mixture and sprinkle in bottom of springorm pan; using flat bottom of measuring cup, press crumbs into even layer. Holding pan upright, press additional 1 ¼ cups bread-crumb mixture into sides of pan, forming thick, even layer that stops about ¼ inch from top of pan. Reserve leftover bread-crumb mixture.
FOR THE CUSTARD:
10. Squeeze garlic head at root end to remove cloves from skins. In small bowl, mash cloves with fork and place in food processor; add eggs, cream, thyme, and lemon juice. Process until thoroughly combined, about 30 seconds.
ASSEMBLE AND BAKE:
11. Arrange single layer of eggplant on top of bread-crumb crust, tearing pieces as needed to cover entire bottom surface. Sprinkle evenly with 2 tablespoons cheese. Arrange single layer of zucchini and sprinkle with 2 tablespoons cheese. Repeat with another layer of eggplant and cheese. Layer in all red pepper pieces; sprinkle with 2 tablespoons cheese. Pour half of custard over vegetables; tilt pan and shake gently from side to side to distribute evenly over vegetables and down sides. Repeat layering of eggplant and zucchini, sprinkling each layer with 2 tablespoons cheese (about 4 more layers). Pour remaining custard over vegetables; tilt and gently shake pan to distribute. Arrange tomato slices around perimeter of pan, overlapping to fit, then fill in center with remaining slices. Press tomatoes gently with hands. Sprinkle torta with 3 tablespoons reserved bread-crumb mixture; discard any remaining bread crumbs.
12. Set torta on baking sheet and brake on lower-middle rack until tomatoes are dry, bread-crumb topping is lightly browned, center of torta looks firm and level (not soft or wet), and torta registers internal temperature of 175 degrees on instant-read thermometer, 75 to 90 minutes. Cool torta for 10 minutes on wire rack; run thin-bladed knife around inside of pan to loosen, then remove springform pan ring.
13. To serve: Slide thin metal spatula between crust and pan bottom to loosen. Let stand 20 minutes longer (to serve warm) or cool to room temperature, sprinkle with basil and cut into wedges.
Desserts:
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Applesauce Fruitcake
| Banana Blueberry Muffins | Cheese
Danish Pastries |
Chocolate Chip Banana Cake
Chocolate Ganache Torte | Chocolate Mousse |
Coffee Cake |
Key Lime Bars | Lemon
Squares | Peach Crumble
Pumpkin Apple Crumble Cake | Pumpkin Muffins |
Pumpkin Pancakes | Pumpkin Pie |
Raspberry Bars | Scones
| Tarantula Cookies |
Ultimate Chocolate Chip
Cookies
Applesauce Fruitcake
(Pat)
1 ¾ Cup cake flour
¼ Tsp Salt
1 Tsp Baking Soda
1 Tsp Cinnamon
½ Tsp Ground Cloves
1 Stick Butter
1 Cup packed Brown Sugar
1 Egg
1 Cup thick, slightly sweetened Applesauce (2 Medium Sized G Smith
Apples boiled in a little water, then drained, mashed and with about a
tablespoon of sugar)
1 Cup Raisins
1 Cup currants, nutmeats, or dates
Preheat Oven to 350
Sprinkle dried fruit with 1 tsp flour to keep from sticking
Combine Flour, Salt, Baking Soda, Cinnamon, and Cloves. Beat butter
until soft. Add sugar until thoroughly mixed. Add egg and beat. Add
flour mixture gradually until the batter is smooth. Stir in dried fruit
and applesauce. Bake in a greased loaf pan for 55-75 minutes.
Banana
Blueberry Muffins:
(Lisa)
2 1/2 c whole wheat w flour
1 1/2 c rolled oats
2 tsp baking soda
1/8 tsp salt
1/4 tsp ground mace or nutmeg
1 /2 c honey (Or less if too sweet)
1 c canola oil
6 mashed ripe bananas
1 tbs vanilla extract
2 c fresh blueberries
Combine dry ingredients. In separate bowl, blend honey, oil, bananas and vanilla. Add wet to dry mixing only until combined (should be lumpy). Refrigerate overnight or bake now. Preheat oven to 350. Bring batter to room temp and grease and flour muffin tins. Or use liners. Gently fold blueberries into batter. Fill each cup at least 3/4 full, muffins don't rise much. Bake 35-45 minutes. Test with a knife. Knife point will come out clean when muffins are ready.
Cheese Danish Pastries (Delkelekh)
For the dough:
1 Tbl yeast
1/3 cup milk, at room temperature
6 Tbl unsalted butter at room temperature
½ Cup sour cream
1/3 Cup Sugar
½ Tsp salt
3 Cups all-purpose flour, sifted
For the filling:
12 ounces farmer’s cheese
1/3 cup sour cream
1/3 cup sugar
2 Tbl flour
1 tsp vanilla
1 large egg yolk
Finely grated zest of one lemon
For Assembly:
Flour, for dusting
1 large egg mixed with 1 tablespoon water
For the dough: in bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes. Stir in eggs, butter, sour cream sugar, salt, and flour. Mix well until dough turns into a ball. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate until needed, up to 24 hours.
For the filling: In bowl of an electric mixer, combine farmer’s cheese, sour cream, sugar, flour, vanilla, egg yolk, and lemon zest. Mix well. Transfer to a covered container and refrigerate until needed up to 24 hours.
For assembly: Preheat oven to 350 degrees, and line two baking sheets with parchment paper. Lightly dust a work surface with flour and roll out dough into a rectangle 1/8 inch thick. Cut into 4x4 inch squares. Spoon about 1 tablespoon filling into center of each square. Pick up corners of each square and press points together.
Arrange pastries on baking sheets about 1 ½ inches apart. Brush with egg mixture. Bake until golden about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners’ sugar.Chocolate Chip Banana Cake:
(Mrs. Meyers)
1 stick butter
1 2/3 cup sugar
2 eggs
1tsp vanilla
4 tbl. sour cream
1 1/2 cup mashed over-ripe bananas
2 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips
Combine butter and sugar. Add eggs, sour cream, bananas. In a separate bowl, mix flour, baking soda, baking powder, and salt. Slowly add to wet ingredients. Finally, stir in chocolate chips. Bake in a greased pan at 350 for 1/2 hours.
Chocolate Ganache
Torte
(Arielle)
12 Tablespoons unsalted
butter, room temp, cut in small es
For
the Cake:
12 ounces good quality bittersweet chocolate (Valhrona,
Ghiradelli, or Sharffenberger)
chopped/cut
5 large eggs, separated
1 Tablespoon pure vanilla extract
1/2 cup sugar
2 Tablespoons all purpose flour
Whipped cream/crème fraiche, or vanilla ice cream, for
serving
For the Raspberry Coulis:
3 T. sugar
2 t. strained fresh lemon juice
Directions:
For the Cake:
1.Preheat to 350 degrees, butter and coat with cocoa powder 8 1/2 or 9-inch spring form pan.
2. Melt chocolate and butter in double boiler or heatproof bowl over simmering water, stir with rubber spatula until smooth.
3. Remove from heat, allow mixture to cool until just warm to the touch. Stir in egg yolks and vanilla and set aside.
4. In large bowl, whisk egg whites until soft peaks form. Gently sprinkle flour and sugar over whites, and beat until smooth and glossy, about 30 seconds. Using rubber spatula, add about 1/3 of egg white mixture to chocolate mixture to lighten it, then gently fold in the remaining whites until no white streaks remain.
5. Bake until a knife inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the sides of the pan to loosen the cake, and let cool (about 30 minutes) before removing ring from pan. Serve with any of the cream/ice cream, fruit.
The
torte can be prepared one day ahead, covered with plastic wrap and
chilled in the refrigerator overnight. Bring to room temp for serving
but not heated.
Directions for the Coulis:
Puree in blender all the ingredients. Strain through
a fine-mesh sieve, pressing firmly with rubber spatula. Taste,
then stir in a little more sugar or lemon juice if needed. Serve
at once, either at room temperature or chilled, or cover and refrigerate
up to 3 days.
Coffee Cake
(Lisa)
1 Cup
Sugar
½ Tsp Cinnamon
2 ½ Cup
Flour
1 Tsp Baking Powder
¾ Cup Packed Brown
Sugar 1 Tsp Baking
Soda
¾ Cup Vegetable
Oil 1 Cup
Buttermilk
1 Tsp
Nutmeg
2 eggs lightly beaten
¼ Tsp Salt
Mix together the Sugar, Flour, Brown Sugar, Nutmeg, Salt and Oil (in that order). Take out ¾ cup for later. Add the Cinnamon, Baking Powder, and Baking Soda. Mix well, and I mean well. Stir in the buttermilk and then the eggs. Pour into a 9x13 inch greased baking pan or Pyrex dish, and sprinkle the topping over the cake. Bake at 350 for 30 minutes (or so).
Key Lime Bars
(CI July & August 2006)
Crust:
5 ounces animal crackers
3 tablespoons packed light or dark brown sugar
Pinch of table salt
4 tablespoons unsalted butter, melted and cooled slightly
Filling:
2 ounces cream cheese, room temperature
1 tablespoon grated lime zest, minced
Pinch of salt
1 can (14 ounces) sweetened condensed milk
1 large egg yolk
1/2 cup key lime or regular lime juice
Toasted coconut for garnish
Directions:
To make the crust:
Preheat oven to 325. In a food processor, pulse animal crackers
until broken down and then process crumbs until evenly fine, about 10
seconds. Add brown sugar and salt; process to combine, ten to
twelve 1-second pulses. Drizzle butter over crumbs and pulse
untilcrumbs are evenly moistened with butter. Press crumbs evenly
and firmly into bottom of greased 8 inch by 8 inch pan. Bake until
deep golden brown, 18 to 20 minutes. Cool on wire rack while
making filling. Do not turn off oven.
To make the filling:
While crust cools, in medium bowl, stir cream cheese, zest, and salt
with rubber spatula until softened, creamy, and thoroughly combined.
Add sweetened condensed milk, and whisk vigorously until incorporated
and no lumps of cream cheese remain; whisk in egg yolk. Add lime
juice and whisk gently until incorporated (mixture will thicken
slightly). Pour filling into crust; spread to corners and smooth surface
with rubber spatula. Bake until set and edges begin to pull away
slightly from sides, 15 to 20 minutes. Cool on wire rack to room
temperature, 1 to 1/12 hours. Cover with foil and refrigerate
until thoroughly chilled, at least 2 hours. Sprinkle with toasted
coconut.
Chocolate Mousse:
(Clay)
¾ cup semisweet chocolate Chips-melted
1 (12.3oz) package of extra firm tofu
¼ tsp salt
3 large egg whites
½ cup sugar
¼ cup water
Top with whipped cream, grated chocolate, chips or fruit
Place salt and egg whites in medium bowl; beat with mixer at high speed until stiff peaks form
Combine sugar and water in a small saucepan and bring to a boil. Cook until candy thermometer reads 238 degrees (if you don’t have a candy thermometer, about 5 minutes seemed about right). Pour hot sugar syrup over egg whites in a slow stream as you continue to beat. Gently stir ¼ of egg mixture into chocolate mixture, then fold in the rest gently. Takes some time to combine but be gentle and it won’t deflate. Put in mini-bowls and chill for about 4 hours. Serve cold.Lemon Squares
(CI)
Crust:
1 C. Flour
1/4 C. Sugar
1/4 tsp. Salt
3/4 C. Sweetened flaked coconut (toasted and cooled)
6 tbl. chilled butter (cut into 1/2 inch cubes)
Line 8x8x2 pan with buttered foil. Combine flour, sugar and salt in a food processor. Blend for 5 seconds. Add coconut and butter. Mix until you have a fine meal, and the mixture begins to clump. Combine into ball. Press into pan. Bake in a preheated oven (350) for approximately 25 minutes until crust is golden on edges. Remove from oven.
Filling:
3/4 C. sugar
2 Eggs
1/4 C. lemon juice
1tbl. Packed grated lemon peel
1 tsp. Flour
1/2 tsp. baking powder
pinch of salt
Combine all ingredients in a food processor, and blend until smooth. Pour into hot crust and bake (350) fro approximately 30 miutes until brown at edges and springy to touch of center. Cool completely, and then remove from pan. Sift powdered sugar on top if desired. Cut into 16 bars.
Peach Crumble
(CI Jul ’06)
Filling:
3 ½ lbs ripe but firm peaches (6 to 7 medium) peeled and pitted: each
peach halved and cut into ¾ inch wedges (about 6 ½ cups prepared
peaches)
1/3 Cup (2 ½ ounces) plus 1 tbl granulated sugar
1 1/3 tsp cornstarch
3-5 teaspoons juice from 1 lemon
pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg
1 cup unbleached flour
¼ cup plus 1 Tbl. granulated sugar
¼ cup packed light or dark brown sugar
1/8 Tsp Salt
2Tsp vanilla extract
6 Tablespoon unsalted butter, cut into 6 pieces and very soft
½ cup sliced almonds
Adjust oven racks to lower and middle positions: heat oven to 350
Filling:
Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk ¼ cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, an nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly ½-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18-22 minutes.
Assemble and bake:
Grasping edges of parchment paper, slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack until warm, at least 15 minutes.
4 Med-Large Granny Smiths
(Peeled, Cored, Diced)
3 Tbl Butter
3 Tsp Sugar
1 Tsp Cinnamon
Cake:
1 Stick Unsalted Butter (room temp, cut up)
1 ½ C flour
1 C brown Sugar
½ Tsp Salt
¾ cup canned pure pumpkin
1/3 C sour cream
2 tbl sugar
2 tsp Pumpkin Spice (cinnamon, nutmeg, cloves, etc)
1 tsp Baking Soda
2 Eggs
For the Apples:
In a large skillet over medium-high heat, melt the butter. Add the
apples and cook until light brown, 5-7 minutes, stirring occasionally.
Add the sugar and cinnamon. Continue to cook, stirring occasionally 3-5
minutes. Remove from flame and cool.
In a bowl or standing mixer, beat butter, flour, brown sugar and salt. Remove ¾ cup of mixture for crumble topping. Add Baking Soda and spices. Mix well. Stir in pumpkin and sour cream. Finally, beat in eggs, one at a time. Transfer mixture to greased 9” spring form pan. Smooth out top with rubber spatula or by banging pan with hand. Cover cake with apples, and then sprinkle with crumble topping. Bake at 350 for 60 to 70 minutes. Let stand on cooling rack for 20 minutes, then release from pan. Serve with whipped cream or vanilla ice cream.
Pumpkin Muffins
(Libby)
1/3 cup milk
3/4 cup canned pumpkin, or if fresh, pureed, well-drained, packed
1/2 cup cooking oil
1/2 cup brown sugar
1 cup white sugar
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 to 1 teaspoon allspice
1 teaspoon salt
1/2 to 1 teaspoon cinnamon
1/4 cup chopped candied ginger (optional)
Directions:
Preheat oven to 400 degrees F.
In a large bowl, mix eggs, milk, pumpkin, and oil.
Add brown and white sugars. Blend thoroughly.
In another bowl, sift together flour, baking powder,
baking soda, cinnamon, salt, and allspice.
Add to pumpkin mixture. Stir to mix well, but don't overwork.
Pour into 12-cup greased muffin pan, top with candied ginger and
bake 15 to 20 minutes.
Pumpkin Pancakes
(Anne and Ben)
Mix
together:
1 1/4 cup flour
2 Tsp sugar
2 Tsp B. powder
1/2 Tsp: Cinnamon, ground
ginger, salt
1/8 Tsp nutmeg
Pinch of ground cloves
Mix
together:
1 egg
6 Tbl pumpkin puree
2 Tbl melted butter
1 cup milk
Fold wet ingredients into dry
1/4 cup batter for each pancake.
Pumpkin Pie
(Lisa)
Ingredients:
2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/2 cups canned solid pack pumpkin
2 tablespoons mild-flavored (light) molasses
3 large eggs
1 cup whipping cream
1 purchased frozen 9-inch pie crust
Directions:
Place baking sheet in oven and preheat to 450°F. Whisk first 8
ingredients together in large bowl to blend. Whisk in pumpkin, molasses
and eggs, then cream. Pour mixture into frozen crust.
Place pie on preheated baking sheet in oven. Bake 10
minutes. Reduce heat to 325°F and bake until sides puff and center is
just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.)
Serve at room temperature.
Raspberry Bars
(CI 9-10 '05)
2 1/2 c Flour
2/3 c Granulated Sugar
1/2 tsp Table Salt
16 tbl (2 sticks) plus 2 tbl unsalted butter, cut into 1/2 inch pieces
and softened to cool room temperature
1/4 c packed light or dark brown sugar
1/2 c old-fashioned rolled oats
1/2 c pecans, chopped fine
3/4 c (8 1/2 ounces) raspberry preserves
3/4 cup (3 1/2 ounces) fresh raspberries
1 tbl juice from 1 lemon
Adjust oven rack to middle position; heat over to 375
degrees. Cut foil and fit into 13 by 9 inch baking dish.
Spray foil-lined pan with nonstick cooking spray. In food
processor, process flour, granulated sugar, and salt until combined,
about 4 seconds. Scatter 16 tbl butter pieces over flour mixture
and pulse until mixture resembles damp sand, about twenty 1-second
pulses. Measure 1 1/4 cups flour mixture into medium bowl and set
aside; distribute remaining flour mixture evenly in bottom of prepared
baking pan. Using hands or flat-bottomed measuring cup, firmly
press mixture into even layer to form bottom crust. Bake until
edges begin to brown, 14 to 18 minutes. While crust is
baking, add brown sugar, oats and nuts to reserved flour mixture; toss
to combine. Work in remaining 2 tablespoons butter by rubbing
mixture between fingers until butter is fully incorporated. Pinch
mixture with fingers to create hazelnut-sized clumps; set streusel
aside. Combine preserves, raspberries, and lemon juice in a small
bowl; mas with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle streusel topping evenly
over filling (do not press streusel into filling). Return pan to
oven and bake until topping is deep golden brown, and filling is
bubbling, 22 to 25 minutes. Cool to room temperature on wire rack,
1 to 2 hours; remove from baking pan by lifting foil extensions.
Using chef's knife, cut into squares and serve.
2 c Flour
1/2 c Sugar
1tbs Baking Powder
1/2 tsp Salt
3/4 Stick Butter
1 c Whipping Cream
Milk and sugar for basting
(Currants, Raisins, Chocolate Chips, etc. as required)
Mix Flour, Sugar and Baking Powder in large mixing bowl. Cut up softened butter into little pieces. Add to dry ingredients, and mix together so that butter blends in with pieces no bigger than a pea. Dig hole in center of mixture, and pour in cream (a little bit at a time) mixing ingredients together with hand. Keep adding cream and mixing with hand to form a dough. Put dough on lightly floured surface, and knead and fold over 10 times. (Mix in currants etc at towards end of kneading). With heel of hand, press out into circle approx. 1/2 inch thick. Cut like Pizza (10-12 pieces). Put pieces on ungreased baking sheet. Brush with milk, and sprinkle with sugar. Preheat oven to 425. Bake scones for 15 minutes or until golden brown.
Tarantula Cookies
(Epicurious)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies
Directions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
6. Bake until cookies start to brown around edges, about 7-10 minutes.
7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminum foil or waxed paper.
8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head.3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries (or cranberries)
4 ounces bittersweet chocolate chopped into chunks
about size of choc. chips. (3/4 cup)
12 tablespoons (1 1/2 sticks) unsalted butter,
softened but still cool
1 1/2 cups packed brown sugar, preferably dark
1 large egg
1 tsp vanilla extract
Direction:
Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
In standing mixer fitted with beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Add egg and vanilla and beat on medium-low speed until fully incorporated. Add flour mixture and mix until just combined. Gradually add oat/nut mixture and mix until just incorporated.
Preheat oven to 350. Divide dough evenly into 16 portions each about 1/4 cup. Roll into balls, and put 8 balls on each baking sheet. Press dough balls to 1 inch thickness. Bake both baking sheets 12 minutes (one on top rack, one on middle bottom), then rotate them front to back and top to bottom. Bake 8-10 minutes longer. Cool cookies for 5 minutes, then transfer to wire rack.