Tuesday, December 28, 2010
Monday, December 27, 2010
1 tablespoon olive oil
1/4 cup red pepper in a small dice
1 cup sliced mushrooms
1 cup chopped carrots
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper (or more, to taste)
about 20 oz chicken or vegetable broth (1 1/2 cans)
2 cups red potatoes, scrubbed, cut in 1 inch dice and boiled just to tender, then drained
1 cup fresh, frozen or canned corn kernels
1/2 cup - 1 cup flaked cooked salmon
2 tablespoons chopped Italian parsley
lemon juice to taste
Add the thyme, salt, pepper, broth, cooked & drained potatoes and corn to the pot. Cover and heat over medium heat until heated through. Add the salmon and parsley and continue heating for a minute. Taste, add lemon juice to taste and adjust salt and pepper.
Thursday, December 23, 2010
For Thanksgiving I purchase an assortment of small, colorful squash and sugar pumpkins for decorations. Once fall turned into the Christmas season I decided to emulate my Mom and use the squash for eating now that it had done its thing as decor. This actually happened over a week ago...but it has been busy people!
The squash were each cut in half, seeds and goop scooped out, laid cut side down on an oiled piece of foil which was placed in a large baking sheet. The lot were roasted in a 425 degree F oven until tender. Once cool, I peeled the skin off each and then cut the squash meat into a small dice.
Great...very thrifty...but now what? Well, the prepared squash sat in the fridge a few days waiting for me to be inspired. Fortunately inspiration came before the squash got tired of waiting.
Rice pie...similar to Easter time savory rice pie eaten in Italy...or at least that was the inspiration.
So this totally yummy way to make good use of cooked winter squash combines rice, meatballs, milk and eggs, cheese, onions, garlic and a pie shell...and the squash. It is hearty, savory, and delicious. I served it with steamed spinach and a bowl of seasonal fruit the first time, then with a large green salad the second time...both worked really well.
You can actually make this with winter squash that you have just purchased, too. It might even be better...but not as frugal. *grin*
Savory Rice Pie with Winter Squash
½ onion, chopped
1 tablespoon olive or grapeseed oil
1 clove garlic, chopped
1 cup cooked rice (I cooked mine in chicken broth, but plain is fine)
1 cup evaporated milk, undiluted
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon freshly ground pepper
¼ teaspoon nutmeg
½ cup grated Parmesan cheese
2 cups roasted squash, seeds and skin removed, diced
8 oz. meatballs – I used chicken pesto meatballs, but any kind
of prepared meatballs…or your own…are fine. They do not need to
be cooked meatballs…they cook in the pie
1 cup shredded mozzarella cheese
1 unbaked pie shell
Heat oil in a skillet and cook onions over medium-high heat, stirring often, until translucent, about 5 minutes. About one minute before the onions are done, add the garlic and stir to combine with the onions. After onions are translucent, remove from heat and cool. Once mixture is just warm, spread it in the bottom of the unbaked pie shell. Set aside.
In a medium bowl whisk together the eggs. Add the rice, milk, salt, basil, pepper, nutmeg and Parmesan cheese. Stir to combine. Gently stir in the squash until just combined. Set aside.
Place the meatballs on top of the onion mixture in the bottom of the pie shell, distributing evenly. Cover with the rice mixture. Use a spatula to even out the mixture. Sprinkle liberally with the cheese.
Bake in preheated 425 degree oven for 10 minutes, then reduce heat and bake at 350 degrees F for about 30 minutes, or until set. Cool on a rack for 5 minutes, then serve.
Makes 6-8 servings.
For a vegetarian version, cook the rice in water and omit the meatballs. Add a ½ lb chopped mushrooms and another ½ tablespoon oil to the onions after the onions have cooked 2 minutes and stir well. Continue to cook the onion mixture as described. Otherwise continue to cook the recipe as written.
Monday, December 20, 2010
Want a pretty cake for Christmas that is absolutely wonderful? Look no further. The Cake Slice bakers have chosen the Cranberry Cake for December’s cake. It was so good that I’ll be making it again for Christmas dinner at Sweetie’s request. The top has crispy streusel with almonds and brown sugar. The interior is soft and not too sweet, especially because the fresh cranberries give a nice tart tang to almost every bite.
Due to advancing age or something like that, I forgot on the day I made the cake that I had taken a cup of slivered blanched almonds and ground them in the food processor with 2 tablespoons brown sugar the day before. The reason? I couldn’t find sliced almonds in my pantry. SO, the day I made the cake I bought a nice big bag of sliced almonds, and when it was time to make the cake I melted the butter, added the brown sugar and sliced almonds, stirred them together…and saw the other almonds in the food processor bowl.
My solution?...Spread the sliced almond mixture on the bottom of the springform pan, put the cranberry rich batter over them and then sprinkle the streusel, made as directed, including cooling in the fridge…but with chopped slivered almonds…on top.
I’m here to tell you that this kind of senior moment is divine! This may be Sweetie’s all time favorite cake and those sliced almonds crusting the bottom are part of the appeal. I followed the recipe as written for the rest, with the exception of adding ½ teaspoon dried, ground orange peel to the flour mixture. I just love orange and cranberry flavors together! The cranberries make the cake…they add just the right amount of tartness to play up the richness of the cake and buttery almonds. I baked my cake the full hour and ten minutes, then another five minutes and the interior was still pretty soft. Turns out that it is perfect that way. The photo at the top of the post shows a slice of warm cake with the interior still pretty soft…we couldn’t wait for it to cool completely.
Make this cake! Just be sure to whip that egg sugar mixture the full five minutes, to pour in the butter in a THIN and SLOW stream, and to gently fold in the flour mixture and in parts as suggested, stopping as soon as the flour is incorporated. Taking the time to do it right yields a soft, sensuous cake with a nice crust on top. I wouldn’t be surprised if your cake disappears quickly, but if it doesn’t I can tell you that it is just as delicious three days later.
Click HERE to view other Cake Slice Bakers renditions of this delightful cake!
December’s Cake: Cranberry Cake
Makes one 10 inch round cake
Cranberry Cake(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Streusel
1 cup sliced almonds
2 tbsp unsalted butter, melted
2 tbsp light brown sugar
(this is the mixture, uncooled, that I put on the bottom of the pan…see notes above)
1 cup blanched slivered almonds, chopped in a food processor with
2 tbsp light brown sugar, then mixed in a bowl with
2 tbsp unsalted butter, melted, and then all of it chilled until cold
(this is the mixture I used for streusel on top of the cake batter)
For the Cake
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ tsp dried ground orange peel
2 cups granulated sugar
¾ cup (1½ sticks) butter, melted and cooled
1 tsp vanilla extract
1 bag (12 ounces) fresh cranberries
Method – Streusel
Heat the oven to 300F. Grease a 10inch round springform pan.
Combine first Streusel mixture in a bowl and, once combined, sprinkle over bottom of greased springform pan. Set pan aside.
Combine the butter, chopped almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Method – Cake
Whisk together the flour, baking powder and salt and dried ground orange peel (if using) in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixer on low speed, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, half a cup at a time. Then stir in the cranberries.
Scrape the butter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom onto the wire rack. Cool completely before cutting into wedges and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
Sunday, December 19, 2010
For the last half year or so the impetus to try new things has hibernated while I worked on getting a handle on what I really want...probably easy for some people but lately a struggle for me. Not too surprisingly to those who know us, top of the list of what I really want is to be with Sweetie. Since I turned into a bit of a shrew during the bathroom project it's good to know that he still feels the same way and he is happy that I've returned to being the loving and mostly reasonable woman who was hard to find during the summer and fall. The optimistic office worker has also resurfaced perhaps because there are new tasks to master and a change of venue coming up.
So 'what does all this have to do with food blogging?' you ask...it means I'm back to looking for the enjoyment of challenges in the kitchen...and my first High Five entry in quite a while. As you may or may not remember, Lynn, known in the blogosphere as Cookie Baker Lynn, challenged us last winter to stretch ourselves in the kitchen, blog about it and then let her know our High Five accomplishment. The idea was to do one a month. Hahahahahaha. Great idea, but hasn't happened.
My High Five this time is for baking Pan Forte di Siena, a sort of Tuscan fruitcake with a honey base. I've seen it at the specialty stores for an absurd amount of money for a small wedge and was sure that I could make it myself. Still, there is an awful lot of costly ingredients in this 'strong bread' so I was a little nervous about making it...it IS very different from anything I've made before.
For starters I scoured the Internet for recipes, looked at suggested techniques and proportions, then put together my own recipe with what I like and had on hand. The basic unit of measurement for my version is 3/4 cup. The toasted nuts add up to a double of 3/4 cup. The dried fruit is the same. The dry ingredients combined equals 3/4 cup and you use 3/4 cup each of sugar and honey for the syrup that binds it all together.
This cake/bread uses no oil other than to butter the pan and parchment and it has no eggs either. The syrup is boiled to a soft ball stage in all the recipes I looked at and almost all baked it in a low oven for about 30 minutes. There is far more fruit and nuts than 'cake' in pan forte (and it has no resemblance to Aunt Hattie's fruitcake brick).
This pan forte is a thin cake filled with fruit, nuts and spices with a lovely honey-citrus note. A little goes a long way, so you can see why this was historically considered the Crusaders Power Bar. There are versions with figs and walnuts, too. If you have made candied orange peel you will probably want to increase the amount of orange peel and decrease the citron. Dates would work in this, too, and pine nuts would be great for some of the nuts. Just keep the 3/4 cup and 1 1/2 cup proportions.
Pan Forte is available year round now but used to be one of the treats of the Yuletide in Italy, especially in Sienna. This is not a difficult recipe, although prepping the dried fruit and roasting the nuts takes some time. Sweetie and Straight Shooter assure me that it was well worth the time. Try it yourself and you, too, can have a High Five from Lynn!
Pan Forte di Siena
1 ½ cups toasted nut…mix of whole almonds and slivered almonds and chopped hazelnuts
½ cup diced citron
½ cup diced apricots & ½ cup diced dried cherries
2 tablespoons diced candied orange peel
zest of 1 lemon and zest of 1 orange
1 teaspoon cinnamon
¼ teaspoon each: cloves, nutmeg, cardamom
pinch of pepper
½ cup flour
¼ cup unsweetened cocoa
¾ cup granulated sugar
¾ cup honey
2-3 tablespoons almond meal or ground almonds
Preheat oven to 300 degrees F. Butter a 9” springform pan, line bottom with parchment paper, butter that, sprinkle on the almond meal or ground almonds evenly & set pan aside.
In a bowl mix together the nuts, citron, apricots, candied peel, citrus zest, spices, flour and cocoa.
In a heavy pot stir together the sugar and honey. Over low heat, stirring constantly, melt the honey and sugar together. Increase heat to medium high. Stop stirring and let cook until mixture reaches 245 degrees F (soft ball stage), using a wet pastry brush to wash down the sides of the pot to keep crystals from forming. When soft ball stage is reached remove pan from heat and pour mixture into dry ingredients, stir it all together quickly to combine all ingredients. Pour mixture into the prepared pan and using slightly wet hands smooth the top. Work quickly as mixture hardens fast.
Bake in preheated oven for ½ hour - 35 minutes with pan set on rimmed cookie sheet.
Set on a rack to cool. When cool remove from pan, invert and remove the parchment paper. Invert again and sift liberally with confectioners’ sugar. Serve in small slices. To store wrap twice in plastic wrap and then in foil and store at room temperature.
Saturday, December 18, 2010
Remember thats DECEMBER 29th...coming soon. Actually you can send a suggestion up through January 7th!! Please do...we would love to bake YOUR suggestion!
Here is what Tanna said (includes her address):
We’d love to have you pick the BBB bread to bake for that month.
If you will send me your recipe suggestions - only one per person please -
comments my kitchen at mac dot com
you know to leave out spaces and about the dot
put February Anniversary Bread in the subject line
by December 29 ."
(luculliandelights AT gmail DOT com, please write Bread Baking Buddy in the subject line)
so she can send you a Buddy badge and include you in the round-up of the Buddies.
Thursday, December 16, 2010
Welcome to the December Bread Baking Babes challenge as baked by Elle. The babes are lucky this month. Ilva of Lucullian Delights, our kitchen on the month, has challenged us to replicate a delicious Italian snack, the Taralli Pugliesi. The savory little ovals are boiled and then baked like bagels and taste a bit like bagels and a bit like pretzels and a bit like breadsticks. I warn you, they are addictive, especially if you pair them with a glass of wine and, in my case, a handsome husband who was willing to let me eat the last one!
These are really simple to make. I’m going to make them again for Christmas Day nibbling, probably with some added black pepper and some Parmesan cheese. They would probably also be good with some herbs added or a bit of dried lavender and some sweet wine. I used a combination of egg and white wine when I made them which worked well. I did find that I had to bake them longer and at a higher temperature once I found out that even 30 minutes at 200 degrees F wasn’t sufficient. Then I looked at the recipe and saw that I was supposed to use 390 degrees F! No wonder they didn’t brown at the lower temperature. Another 15 minutes at 400 degrees F did the trick.
adapted from Anna Marie Gostti Della Salda’s monumental food bible Le ricette regionali italiane.
12.5 g /.45 oz fresh yeast (I used a packet of rapid rise dry yeast and it seemed to be fine)200 g / 7 oz. extra virgin olive oil
¼ cup dry white wine
1 kg/ 2.2 lb flour (I used all-purpose and it was fine)
1 tsp salt
Dissolve the yeast in 2 tablespoons of tepid water.
Whisk together the olive oil, egg, and dry white wine.
In a bowl whisk together the flour and salt. Add the liquid. Start working the dough (I stirred with a wooden spoon) and add small amounts of tepid water until you have a firm but pliable dough. (I turned the dough out onto a lightly floured board and kneaded it once the dough came together in the bowl.)
Start rolling 10 – 12 cm long ropes that are as thick as your little finger and pinch the ends together to make an oval. Put the taralli on a parchment paper. Cover with a towel and leave them to rest about 20 minutes.
Turn on the oven to 200 degrees C / 390 degrees F.
While the taralli are resting, bring water to a boil in a large pot.
Once taralli have rested 20 minutes or so, drop 3 - 4 into simmering water. When they surface, scoop them out of the water with a slotted spoon and let dry on a kitchen towel or a rack.
Once all of the taralli have been boiled and dried, put them on baking sheets lined with parchment paper and bake in the preheated oven for about 20 minutes. Try them to see if they are baked. They should be golden brown and crusty and not soft in the middle.
Cool on a rack, pile into a bowl or basket and enjoy.
This wonderful little bread is going to Susan of Wild Yeast's wonderful weekly Yeastspotting event. If you want to find the perfect yeasted bread to bake or to get ideas of recipes using yeasted breads, do check out Yeastspotting...it has great archives, too!
Speaking of inspiration, do use the links at right to visit the other Babes to see their renditions of these cute snacks. Some used the fennel that was optional...I'm afraid I'm not a big fennel fan except in sausages. Lots of cute taralli out there!
Last, but NOT least, for the Babes THIRD anniversary in February we will be baking a bread suggested by a reader. Dear reader, this means you. Just send me an e-mail at elle (dot)lachman (at)gmail (dot)com and, if at all possible, include the recipe in the body of the e-mail or as an attachment. The bread YOU suggest might be our Anniversary recipe!!
Wednesday, December 15, 2010
For the hostess of one of the parties this past weekend I baked a small loaf of banana bread enriched with walnuts and dates. Just to make sure that it wasn't terrible; Sweetie and I had some of a matching loaf for lunch. It is a variation of a recipe of my Mom's in the Family Food book. Instead of 1/2 cup vegetable oil, I used 4 tablespoons softened butter and 4 tablespoons olive oil. Once you creamed it with the sugar you couldn't really taste the olive oil...partly because I used a very mild flavored one. The dates were cut into a medium dice and the walnuts were chopped. The bananas were mashed with a fork which allows you to keep the perfect amount of chunkiness in the fruit. I baked up four small loaves from the recipe, each the perfect size for two.
Banana Bread with Dates and Walnuts
Based on Mom’s banana nut bread in Family Food
4 tablespoons softened unsalted butter
¼ cup olive oil
1 cup sugar
2 eggs, beaten
3 ripe bananas (or 2 large), peeled and mashed
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon wheat germ
1/2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla
¼ cup buttermilk
½ - ¾ cup chopped walnuts
½ - ¾ cup chopped dates
Preheat oven to 350 degrees F.
Cream the butter, add the olive oil and the sugar and continue to cream for about a minute.
Add eggs, mashed bananas and beat to combine.
Sift together the flours, wheat germ, baking powder and baking soda and salt.
Add sifted dry ingredients to the creamed butter-egg-banana mixture, along with the vanilla and buttermilk. Mix just until combined.
Fold in the walnuts and dates to combine thoroughly.
Divide batter among four small greased and floured bread pans (each about 5 ½” x 2 ¾” x 1 ¾”) or put all the batter into one greased and floured 9” x 5”x 3” loaf pan.
Bake in preheated oven about 35 minutes for small loaves or about 1 hour for the large loaf. When done a toothpick inserted in the center comes out clean or with only a few crumbs on it.
Cool well and store overnight before cutting (Right, THAT happens! Never…banana bread smells too good to wait that long.)
Tuesday, December 07, 2010
If you are in the mood to nibble some fingers, these chicken fingers are highly recommended by Sweetie. One of the nice things about them is that they are baked, not fried, so are fairly healthy. I was talking with my sis Natasha while I was making these so I completely missed the part about spraying the fingers with cooking spray. I did spray the rack both sides and had no trouble removing the fingers once they were cooked, so maybe the cooking spray isn't needed. With it you might have a crispier finish to the coating...ours was on the soft side, but very tasty anyway. That'll teach me to skip a step in the instructions! I had the last of them today for lunch (thats why the tangerine is in the photo) with no dipping sauce and they were just fine that way. They are very flavorful!
The dipping sauce calls for horseradish and I don't care for it, so I subbed cayenne pepper and that worked out well. They would probably also be fine with plain old bottled barbecue sauce, too.
The cute fingers are likely to be gobbled up by your kids ...and adults will love 'em too.
Baked Chicken Fingers with Pecans
From Southern Living Cookbook 2008
16 saltine crackers, finely crushed
½ cup pecans, toasted and ground
½ teaspoon salt
½ teaspoon pepper
2 teaspoons paprika
4 (6 oz) boneless, skinless chicken breasts
2 egg whites
Vegetable cooking spray
Stir together cracker crumbs, ground pecans, salt, pepper, paprika. Place in shallow dish or pie pan. Set aside.
Cut each breast half into 4 strips.
Whisk egg white until frothy; dip chicken strips into egg white, and dredge in saltine mixture.
Coat a metal rack with cooking spray and place in a broiler pan. Coat each chicken strip on each side with cooking spray; arrange on rack.
Bake in preheated 425 degree oven for 18 – 20 minutes or until browned.
Serve with Honey-Mustard Dip.
½ cup plain nonfat yogurt
¼ cup coarse-grained mustard
¼ cup honey
2 tablespoons prepared horseradish or 1/8 teaspoon cayenne pepper (or to taste)
Stir together all ingredients. Refrigerate any leftovers.
Saturday, December 04, 2010
I'm going to send this over to Susas at Wild Yeast for her Yeastspotting event...this week devoted to Holiday breads. Do visit her site to see fabulous breads!
Sourdough Cherry Almond Coil
¾ cup warm water (not over 110 degrees F)
½ cup sourdough starter
4 – 4 ½ cups flour (I used bread flour)
1 stick butter at room temperature
½ cup sugar
2 egg yolks
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon almond extract
½ teaspoon lemon peel
2/3 cup sliced almonds
about ½ cup cherry preserves
about ¼ cup prepared sour cherries, drained
1 tablespoon milk
2 cups confectioners’ sugar or to taste
Combine warm water, sourdough starter, and 2 cups flour in a large bowl. Cover and leave on counter overnight at room temperature.
The next day, in the bowl of a stand mixer, cream butter, sugar and egg yolks together. Add 1 cup flour, salt, nutmeg, almond extract and lemon peel. Mix to combine. Add the sourdough mixture and mix thoroughly to combine. Add enough remaining flour to make a soft dough. Knead in mixer or on a lightly flour surface until smooth – about 10 minutes.
Divide dough into thirds. Roll each, one at a time, into a 14 – 16 inch rope. Use your fingers to flatten the rope about 4 inches wide. Down the center of the long oval spoon a thin line of preserves and then place the cherries down the line. Using fingers moistened with water, moisten along one long side of the oval. Pick up the opposite long side, a little at a time and fold toward the center, overlapping the filling, then, using the other hand, pull the moistened long side over that, pinching to seal. Continue down the long sides of the oval. Pinch the ends to seal. When all three ropes have been filled and sealed, beginning in the middle of a silicon mat or parchment lined large baking sheet, coil the ropes like a snail shell or coil or rope, pinching the ends together as you go and tucking the last end under the loaf.
Place a piece of parchment over the loaf, then a damp tea towel. Let rise in a warm place until doubled in size, about 1 hour. Toward the end of the hour preheat the oven to 350 degrees F.
Remove tea towel and parchment. Bake in preheated oven for about an hour, or until golden brown, turning the baking sheet around about half way through the hour of baking time.
Remove from oven and let cool on a rack. When cool, mix together the milk and confectioners’ sugar to make a glaze or drizzle and use to glaze or decorate the loaf. Let the glaze or drizzle dry and the loaf cool completely before serving. (If you like you can decorate the glaze or drizzle with more sliced almonds.)
Makes 1 large loaf. (You could also shape the three filled ropes into a braid and continue the rest as written.)
Happy Holidays! XO Elle