Tuesday, December 28, 2010
This year, I put several old favorites into what I hope is a user-friendly form suitable for sharing, and explored new messy and seasonal adventures, like homemade seitan , soufflé and clafouti. I tried out new ways to use the mountains of great vegetables I get from the CSA . I continued to increase the WFQ* of our diet, but also indulged in the occasional delicious treat. I even found a new place to hide beets that’s pretty darn tasty. There were also a few recipes of dubious merit that I hope you enjoyed reading about anyway, such as an eggplant stew, and Maple Cake with Walnuts and Dates that just weren’t as perfect as I would have liked. Believe me, there were plenty of others that never even made it that far.
Some of those bombs and near misses, such as a vegetable pot pie with a squash topping, deserve another look, and I’ll be revisiting them in hopes of posting recipes here next year. There are also a few, like some fried squash blossoms I worked on last summer, that just weren’t quite ready for their close-ups and I plan to get the details ironed out so I can share them. I think there are still a few more old favorites and variations on posted recipes that deserve some time on the front page as well. With some luck, there will be more great recipes than failures in 2011. I doubt you’ll ever hear about those inevitable inedibles, however, unless they were absolutely hilarious.
As difficult as it was, I’ve limited myself to a Top 10 list of recipes posted in the last year. Here are my favorites of 2010, in no particular order. Happy New Year!!
Plum Upside-Down Yogurt Cake
Roasted Cherry Tomatoes and Roasted Cherry Tomato and Olive Galette (yes, that’s two recipes, but they were in the same post)
Pasta with Yellow Squash, Corn and Bacon
Spaetzle with Cabbage, Bacon and Onions
Stout Bread with Chocolate and Cherries
Beef and Guinness Pot Pie
Bean and Corn Croquettes
Spinach and Feta Souffle
*WFQ: Whole Food Quotient
Wednesday, December 22, 2010
Nonetheless, there’s more to holiday party food than the sugary stuff. I’m partial to savory cheesy things with some green vegetables applied for a little WFQ*, like hot and melty spinach and artichoke dip.
The dip I’ve been making for years is made simple with canned artichoke hearts (you could use frozen) and frozen spinach. It gets flavor and gooiness from mozzarella and Parmesan cheese, then some tangy creaminess from both cream cheese and sour cream. Plenty of garlic adds even more great flavor.
About half an hour in the oven turns a dish of this mixture into a bubbly, hearty dip that’s best served with sturdy chips, like pita chips, or with crackers (although tortilla chips are good, too). It serves a bunch as an appetizer or part of a party buffet, but you can also make half the recipe for a smaller group. It can also be mixed up at least two days ahead, covered and kept in the refrigerator until you’re ready to bake and serve. The leftovers are also fine re-heated in the microwave.
This dip should satisfy vegetable lovers and cheese lovers alike. And, if you’re only a cheese lover, I suggest trying this dip anyway, since the flavors and textures of the artichokes hearts and spinach are relatively mild and subtle. Besides, with all the cookies and candies and cakes and so on that you’ve already eaten, perhaps those vegetables will help the New Year’s resolutions go a little more smoothly. Hope you’re having a healthy and happy holiday season!
*WFQ: Whole Food Quotient
Spinach and Artichoke Dip
Adapted from a recipe in Cooking Light magazine
I use reduced-fat cream cheese and sour cream in this recipe. You can make a richer dip with full-fat products, but I do not recommend fat-free.
1 ½ cups shredded mozzarella cheese, plus a little more for the top
½ cup sour cream
¼ cup grated Parmesan cheese
¼ tsp black pepper
2 large garlic cloves, minced
1 (13-14 ounce) can artichoke hearts (or about 8 ounces frozen, thawed), drained and chopped
2 (8-ounce) blocks cream cheese, softened
½ (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1. Preheat oven to 350 F. Combine all ingredients (except the extra cheese for the top of the dip) in a large bowl. Stir to combine well. Spread the mixture into a baking dish (1 ½ quart is a good size.)
2. Sprinkle the top of the dip with a little more mozzarella. Resist the urge to really load up the top with cheese, since once it melts, it will form a formidable chip barrier. Bake at 350 F for 30 minutes or until bubbly and golden brown. Let stand for a few minutes before serving.
Makes about 5 ½ cups, probably serving 10 or more as an appetizer.
Other recipes like this one: Bean Dip with Sour Cream, Salsa and Cheese, Roasted Red Pepper, Garlic and Onion Dip
One year ago: Spicy Chicken Stir Fry
Thursday, December 16, 2010
Well, okay, so it isn’t all about the cookies, but I do get giddy when it’s time to make them, then I get panicky as I try to decide which cookies to make and worry that I don’t have enough flour, sugar, butter, eggs, and various forms of chocolate, nuts and other wonderful things that make my holiday world go ‘round.
For years, I wasn’t quite satisfied with the look of my M&M cookies, because they just didn’t end up with enough pretty candies on top. The cookies spread in the oven, leaving empty, boring zones on top of each cookie. So, partway through the baking time I open the oven and press a few more M&Ms into each cookie that looks like it needs some gussying up. This is ever so slightly dangerous, what with the hot oven and all, so do not allow your children to help with this step. Please take the time to do it, however, if you have any respect for true cookie beauty. (They’ll taste great no matter what you do.)
Of course, you can use whatever color candy you want and make these for whatever season you want, but cookies are most expected in the red and green season, I suspect. And there are only a few more baking days until the big holiday. Merry cookie, or, um, Merry Christmas!
Milk Chocolate Chip and M&M Cookies
Adapted from various chocolate chip drop cookie recipes.
This dough can be baked immediately after mixing, but I find that a nicer cookie results if the dough is chilled at least a few hours, preferably overnight.
1 ½ sticks (3/4 cup) butter, at room temperature
½ cup granulated sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (11.5-12 ounce) package milk chocolate chips
1 (11.6 ounce) package M&M candies (plus more if needed), preferably in seasonal colors
1. Place the butter, granulated sugar and dark brown sugar in a large bowl or in the bowl of a heavy-duty electric stand mixer. Beat on medium speed until pale in color and very creamy. Add eggs one at a time and beat well after each is added. Beat in the vanilla extract.
2. In a medium bowl, combine the flour, baking soda and salt. Stir or whisk together to combine well. Add to the butter mixture a little at a time and mix on low speed until well combined.
3. Add the chocolate chips and either stir them in with a spoon or mix them in slowly with the electric mixer until well distributed through the dough.
4. Cover the dough and chill for at least 2 hours, or wrap very well and freeze for up to a month (I have frozen it longer.)
5. When ready to bake, preheat the oven to 375 F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Place the M&Ms in a small bowl.
6. Scoop or pull pieces of cookie dough about 1-1 ½ tablespoons in size and shape into rough balls. Press the dough balls into the M&Ms. Gently press the M&Ms into the dough and set the dough balls on the prepared cookie sheet(s), candy side up and at least 2 inches apart.
7. Bake at 375 F. Partway through baking, the cookies will have a chance to spread leaving space for additional M&Ms. Open the oven and gently press additional M&Ms in the top of the cookies. Continue baking for a total of about 10-11 minutes, or until the cookies are browned on the edges and lightly browned on the top.
8. Remove from the oven and cool on the pan on a wire rack for about 2 minutes. Remove the cookies from the pan and cool completely (actually, they’re perfect a little warm) on a wire rack. Store in an air-tight container at room temperature for a few days or wrap well and freeze.
Makes 50-60 cookies.
Another recipe like this one: Apricot and Almond Cookies with White Chocolate
One year ago: Gingerbread Granola
Thursday, December 9, 2010
I try to stay out of the brightly colored candy aisles at the stores and keep as many of my treats homemade as I can. They’re not any healthier, for the most part, but at least I put the effort and love into them before devouring them (or sharing them) and moving on to the next victim. Recently, I got around to updating a recipe I tried years ago for a butterscotch fudge flavored with butterscotch chips, pumpkin and spices. I remembered it as being super sweet and just too big of a batch, even for this sugar zombie, so I set about to make half a batch with possibly a little more flavor.
I know I shouldn’t do this, but I changed several variables at once when tackling this adaptation. I halved the recipe, substituted brown sugar for some of the white sugar, and added cream cheese to provide some tang to counteract the sweetness. It occurred to me that this could be a complete disaster, but I proceeded anyway. Luckily the recipe came out quite well with the texture of the fudge not suffering from my additions and substitutions and the flavor improving the way I had hoped. There’s nothing like successfully changing a candy recipe to make you feel like you know what you are doing.
Actually, this recipe is based on the nearly foolproof fudge recipes that contain marshmallow crème, which is sort of the cream of mushroom soup of the candy recipe world. Stir in the marshmallow cream and the texture of your fudge will be just right without much fuss or delicate procedures. I think I may have proved with this recipe, that marshmallow crème can make up for a serious deficiency of expertise. I do, however, have to apologize for one thing. The recipe below will leave you with half a can of evaporated milk, half a jar of marshmallow crème, and a little less than half a package of butterscotch morsels. We’re just going to have to find something else to do with them.
This fudge is indeed quite sweet, but the other flavors are really wonderful. The pumpkin and some of the spice and sweetness are at the forefront, then the butterscotch comes in. Finally, the spices push through at the end and echo in your mouth even after the fudge is gone. Sweet and sugary, yes, it is, but the other flavors are strong and interesting enough to create at least a more sophisticated sugar zombie.
All you chocolate zombies, however, are just going to have to find a different recipe.
Butterscotch Pumpkin Fudge
Based on a recipe from AllRecipes.com
You can replace the spices with 1 teaspoon pumpkin pie spice if desired.
I used an 8”x8” pan, which resulted in thin pieces of fudge. Use a smaller pan for thicker chunks.
1 cup white granulated sugar
½ cup brown sugar
¼ cup butter
1/3 cup evaporated milk
¼ cup pumpkin puree (or other sweet squash puree)
2 tablespoons cream cheese (regular or reduced fat)
½ teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon nutmeg, preferably freshly grated
1/8 teaspoon ground allspice
6 ounces butterscotch morsels (such as Nestle brand)
3 ½ ounces marshmallow crème
1. Spray an 8” x 8” (or slightly smaller) baking dish or casserole with nonstick cooking spray or line it with parchment paper. Set aside.
2. In a medium saucepan, combine the white sugar, brown sugar, butter, evaporated milk, and pumpkin. Bring to a boil over medium heat. Clip a candy thermometer to the side of the pan and submerge it into the boiling mixture without touching the side or bottom of the pan.
3. Cook the mixture on medium heat, stirring frequently, until the thermometer reads 234 F, about 10-15 minutes. (The temperature is far more important than the time.)
4. Remove from the heat and stir in the cream cheese until completely incorporated. Use caution as the mixture may bubble and splatter and is very hot.
Stir in the cinnamon, ginger, nutmeg, allspice and butterscotch morsels. Keep stirring until the morsels are completely melted and the mixture is smooth. If the mixture cools too much to melt the morsels, put the pan over very low heat to help them melt. Stir in the marshmallow cream until smooth.
5. Pour the mixture into the prepared pan and spread it evenly.
Let stand at room temperature until completely cooled. Cut into squares and store in an air-tight container with layers separated by wax or parchment paper, preferably in the refrigerator. It will keep for several days.
Other recipes like this one: Bittersweet Almond Amaretto Truffles, Grandmama’s Pumpkin Pie, Pumpkin Pie Cupcakes
One year ago: Gingerbread Granola
Monday, December 6, 2010
I’m not here to talk about that kind of radish.
It turns out that those little radishes have assertive big brothers that come out to play in the fall and winter. Our CSA boxes have been bulging with such fine specimens for weeks, which means, long-lasting as they are, they’re starting to accumulate in the refrigerator. We have the long, white daikon radishes that you may have seen in supermarkets, but also red daikons and Spanish black radishes. Each has a slightly different flavor, although that flavor is familiar if you’ve ever eaten any kind of radish before. Sure, like their little red and white buddies, they’re good cut up and served raw alongside carrot and celery sticks or broccoli and cauliflower florets, but with the sheer mass of them I now have on hand, it seems that radishes aren’t just for snacking anymore.
The white daikons, I’ve used in Asian flavored slaws, even before subscribing to this CSA. (A little bit is good added to this salad.) They are usually quite mild in flavor and have a pleasant, jucier crunch. The red daikons are round rather than long, and look like turnips on the outside. Cutting them open, however, reveals a magenta-colored flesh that is fairly strong in flavor. These can even be a little funky as well as zingy with some of that fuming sensation that can kind of go up your nose. They will definitely assert themselves in a salad or as a garnish. The Spanish black radishes are something new to me. Their skin is truly, strikingly black, but they are creamy white on the inside. They taste pleasantly spicy and peppery.
I decided to use up some of these delicious radishes in bulk by shredding them along with some lovely, sweet and very bountiful carrots, also from the CSA. I adapted a couple of recipes for shredded jicama and carrot salads, since the texture of jicama is similar to that of the radishes. The dressing I used is vibrant with citrus juice and zest as well as chili powder, cumin and coriander. I didn’t add anything spicier since the radishes are spicy enough on their own.
You could use any combination of radishes or even just the more readily available white daikon to make this salad. You could also use jicama instead, or all carrots, or probably any other shred-able slaw ingredients. That is, if you don’t find yourself with quite such an embarrassment of big, crunchy, strong and spicy winter radishes in your refrigerator.
For lots more on radishes, including recipes, check out this post from Cook Out of the Box, by Peggy Hanson, who writes great stuff about the food in our CSA boxes.
Radish and Carrot Slaw with Zesty Citrus Dressing
Based on recipes in Cooking Light magazine
I used a food processor with a shredding blade to grate the radishes and carrots. You could use a box grater. The texture will likely be finer.
Each of the types of radishes I used here should be peeled before shredding.
2 cups peeled and shredded daikon, red daikon or black radishes or a mix
2 cups peeled and shredded carrot
½ cup finely sliced red or yellow onion or scallions (green onions)
¼ cup chopped cilantro
1 teaspoon finely grated orange zest
1 teaspoon finely grated lime zest
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon honey
½ teaspoon coarse salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground coriander seed
2 tablespoons extra virgin olive oil
1. Combine the radishes, carrots, onion and cilantro in a large bowl. Set aside.
2. In a small bowl combine the remaining ingredients. Whisk until well-combined. Pour over the radish mixture and mix well to coat all the ingredients with the dressing. Serve right away or chill. Leftovers will last a few days in the refrigerator. Re-toss leftovers if dressing has puddled in the bottom of the bowl.
Makes about 6 servings.
Thursday, December 2, 2010
As far as I know, I know how to make risotto. The only risotto I’ve ever eaten, with the exception of a taste of a chain restaurant offering from my grandmother’s plate, I have made myself. Since what I’ve been making seems to match well with what I’ve read that risotto is supposed to be like, and, more importantly, tastes very good, I’ll have to assume I know what I’m doing. I could be wrong.
I’ve tried several recipes for risotto with various ingredients added for flavor, but the method is pretty standard. Short grain rice, typically Arborio (although I’ve also read about Carnaroli rice) is slowly plumped in successive additions of broth while the cook stirs more or less continuously. That sounds demanding and daunting, or at least not something for the really busy or the really lazy to attempt. Actually, you don’t need to be that much of a perfectionist to tackle risotto. It does take some of your time and attention, say, significantly more than microwaving a Hot Pocket, but nothing is tricky and the labor isn’t grueling.
You can put just about anything you like in your risotto pot, and my recipe files contain risotto for all seasons. Recently, I made a winter squash risotto, since I’ve got an abundance of that vegetable again this year, flavored with a little onion, garlic and fresh sage. Based on what I could find in my sketchy notes on what I tried last year, there seem to be two schools of thought when it comes to squash risotto. One involves roasting cubed squash or simmering it in broth before starting on the rice, then stirring the cooked squash pieces into the risotto later.
The other method involves stirring squash puree into the nearly-finished risotto, and this is what I did in the recipe below. Peeling and chopping winter squash loses its novelty for me pretty early in the season so I tend to roast and puree most of my CSA squash. Several zip-top bags full of the stuff have already accumulated in the freezer (I’m afraid to look, but there might even be some of last year’s crop buried in there, too), and using it was just easier. I can’t find any evidence in my notes of where I might have got the idea to make squash risotto this way. Convenient and at hand as the squash puree may be, however, I find it hard to believe that I came up with this method entirely on my own.
The flavors of this dish are soft and subtle. The risotto is very creamy, but the creaminess comes only from the squash puree and the starch that the rice gives up as it is stirred with the broth. Oh yeah, and the little bit of Parmesan cheese that I stirred in at the end. The squash flavor isn’t overwhelming or cloying and the tanginess of the cheese and earthiness of the fresh sage balance it well. I serve this as a main dish, with a salad or fruit, but you could serve it as a side along with turkey, chicken, pork, or pretty much whatever you like. Overall, I find this risotto hot, creamy, nourishing and comforting for a cold time of the year. As far as I know, that’s exactly how it’s supposed to be.
Winter Squash RisottoI used a homemade vegetable broth with very little salt added. It's a good idea to taste the risotto, especially near the end of cooking, and decide if it needs more salt.
5 cups vegetable broth
1 tablespoon olive oil
½ cup finely chopped onion
½ teaspoon kosher (coarse) salt
1 medium garlic clove, minced
2 tablespoons minced fresh sage
1/8 teaspoon pepper
1 ½ cups Arborio rice
½ cup dry white wine
¾ cup roasted winter squash puree or canned squash or pumpkin
½ cup freshly grated Parmesan cheese
1. Pour the vegetable stock into a medium saucepan. Warm just until beginning to simmer. Keep hot, but do not boil.
2. In another medium saucepan, heat the oil over medium heat. Add the onion and salt and sauté 5 minutes, or until softened. Add the garlic, sage and pepper and cook 1 minute more. Add the Arborio rice and stir to coat well with the oil mixture.
3. Stir in the wine. Cook, stirring for about 1 minute. Add about ½ cup of the heated broth and cook, stirring constantly until the broth is nearly all absorbed. Repeat, adding about ½ cup of broth at a time and stirring more or less constantly, for about 20-30 minutes.
4. After about 20 minutes and/or only about 1 cup of warm broth remains, taste the rice to determine if it is near done. The rice should be tender, but not yet mushy. There should be a very little bit of firmness left in the center of the rice grains. If the rice is not yet done, continue adding broth and stirring as described above.
5. When the rice is creamy and tender, stir in the squash puree. Cook and stir until heated through. Stir in the Parmesan cheese. Taste the risotto for salt and add more if desired. Serve right away for best texture. (Discard any remaining broth or reserve for another use.)
Makes 4-5 main dish servings or about 8 side dish servings. Cover and refrigerate leftovers. They can be reheated, and are still quite good, but will not be as creamy as when just made.
Other recipes like this one: Pasta with Squash Puree and Blue Cheese Sauce, Savory Squash Bread Pudding with Bacon and Onions
One year ago: Winter Vegetable Galettes with Cheddar, Mustard and Caramelized Onions