For the past couple of years I’ve tested new stuffing recipes as part of my pre-holiday meals. Now, I happen to be a big Stove-Top fan. It fluffs magically in five minutes flat, and reminds me of my childhood so I can’t give it up completely. But each fall, I do enjoy making stuffing from scratch as well. Right now I’m torn between two favorites: this, and Bon Appetit’s new squash version.
This ciabatta version was my first attempt at stuffing, so I might be partial to it for that reason, but then there are the herbs, and crispy Pancetta, and chestnuts, oh, and the Parmesan cheese…It’s completely different from say, cream butternut squash cubes melting in your mouth. That’s it, they’re just too different to compare. I can’t choose a winner. But I suppose that’s the beauty of the eight weeks of November and December – there is plenty of time to try more than one recipe, so you’re bound to stumble on one that you can’t live without. (Oh, and no one will tell if you boil a batch of Stove-Top and hover over the stove to eat it by the forkful.)
Ciabatta Stuffing with Chestnuts and Pancetta
Recipe courtesy Giada de Laurentiis
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 1/2-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
*Note: One year I didn’t have chestnuts and tossed in cashews instead. They provided a lovely crunch, so I sometimes add them to contrast the creaminess of the chestnuts.
Directions
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl.
Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Cauliflower Ravioli with Pancetta
Once I discovered how delicious cauliflower can be, I entered an obsessive phase. Since September my mouth has been watering over this recipe featured in Bon Appetit, and I finally got around to making it. This is a great special occasion dish, and I made it after my husband and I finished decorating our apartment for Christmas. If Guanciale – cured pork jowl and cheek – isn’t available at your market, just use pancetta. On second thought, even if it is available, you still might want to use pancetta. In case you’d like to make your own pasta, I’ve included the original recipe (also online here), but you can also take my shortcut and use wonton wrappers instead.
For wonton wrappers, brush the edges with water and spoon a tablespoon amount of filling in the center. Place a second brushed wrapper on top of the filling and press the edges together to ensure the air has been released and they stick together. If making ahead, place the ravioli on a foil lined baking sheet and freeze. Place frozen ravioli in a plastic bag until ready for use.
Cauliflower Ravioli with Guanciale
Recipe by Acero ~ Bon Appetit
September 2008
Ingredients
pasta
1 1/2 cups semolina flour (pasta flour)*
1/4 teaspoon salt
3 large eggs
3 large egg yolks
All purpose flour
filling
1 tablespoon butter
1 tablespoon vegetable oil
3 cups 1-inch cauliflower florets
1/2 cup water
6 tablespoons ricotta cheese
6 tablespoons finely grated Parmesan cheese plus more for serving
1/3 cup mascarpone cheese**
sauce
8 oz thinly sliced guanciale or pancetta (Italian bacon), cut crosswise into thin strips
3 cups low-salt chicken broth
1/4 cup (1/2 stick) unsalted butter
Preparation
pasta
Mix semolina flour and salt in large bowl. Whisk eggs and yolks in small bowl. Gradually stir egg mixture into flour. Turn dough out onto lightly floured surface. Knead until smooth and elastic (dough will be sticky). Wrap in plastic wrap; chill 1 day.
filling
Melt butter with oil in large skillet over medium heat. Add cauliflower; sprinkle with salt and pepper and sauté until golden, about 7 minutes. Add 1/2 cup water. Cover and simmer until cauliflower is tender, about 5 minutes. Uncover and cook until dry, about 3 minutes. Cool completely.
Blend ricotta, 6 tablespoons Parmesan, and mascarpone in processor until smooth. Add cauliflower and blend until filling is smooth. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to bowl, cover, and chill.
sauce
Sauté guanciale in large deep skillet over medium-high heat until golden and crisp. Add broth and butter. Boil until sauce thickens and is reduced to 1 1/2 cups, about 12 minutes. Chill up to 4 hours.
Line large rimmed baking sheet with parchment paper; dust with all purpose flour. Divide dough into 3 pieces; cover with plastic wrap to prevent drying. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run though machine. Fold in half, end to end, and run through machine again. Continue, adjusting to next-narrower setting after every 4 or 5 passes and dusting with flour as needed to keep from sticking, until sheet is about 24 inches long and about 1/16 inch thick. Cut sheet in half crosswise.
Drop filling onto 1 dough strip by heaping teaspoonfuls, spacing 1 1/2 inches apart. Brush dough with water around each mound. Top with second dough strip; press around each mound to seal. Cut each ravioli into 2-inch square. Arrange on prepared sheet; cover with kitchen towel. Repeat with remaining dough and filling. DO AHEAD Can be made 3 hours ahead; chill.
Cook ravioli in large pot of boiling salted water until just tender, stirring occasionally. Drain well. Rewarm sauce. Add ravioli and toss over medium-high heat until sauce coats ravioli, about 2 minutes. Transfer to shallow bowl. Serve, passing grated Parmesan.
*Available at some supermarkets and at specialty foods stores and Italian markets.
**An Italian cream cheese; sold at many supermarkets and at Italian markets.
Vanilla Crescents
While browsing through Food & Wine’s December issue, I read Cindy Mushet’s recipe for Vanilla Crescents and thought, Can they really be this easy? I headed to the kitchen to find out. You don’t need to plan on making these cookies – just make them. It’s likely that you already have all the ingredients anyway, and it won’t take more than an hour out of your day.
For a more polished look, I gave them a final dusting of powdered sugar through a sifter. I also made them slightly larger than suggested because I was afraid they would be too small (Do you see a pattern here?). However, they do plump up a bit in the oven, so if you stick to the recipe you’ll get the 3-dozen crescents it mentions.
Vanilla Crescents
Recipe courtesy Cindy Mushet
Ingredients
2 sticks unsalted butter, softened
1/2 cup confectioners’ sugar, plus more for dusting
1 1/2 tablespoons pure vanilla extract
2 1/4 cups all-purpose flour
Pinch of salt
Directions
1. Preheat the oven to 350° and position one rack in the upper third and one in the lower third. Line 2 large baking sheets with parchment paper.
2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1/2 cup of the confectioners’ sugar until pale white, about 5 minutes. Beat in the vanilla. Add the flour and salt and beat at low speed just until combined.
3. On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.
4. Bake the crescents for 22 to 24 minutes, until the bottoms are golden and the tops are pale blond; shift the baking sheets from top to bottom and front to back halfway through for even baking. Transfer the baking sheets to racks and let the cookies cool for 10 minutes.
5. Fill a small bowl with confectioners’ sugar. While the cookies are still warm, coat them in the sugar and transfer to a clean sheet of parchment paper to cool slightly. Roll the cooled cookies in the sugar again and let cool completely.
Cheesy Baked Penne with Cauliflower and Crème Fraîche
This is a truly decadent, grown-up version of your favorite Mac & Cheese. I made this for my husband and a friend who likely would have enjoyed the disgusting lovely blue box version with chopped hot dogs, but three cheeses + cauliflower + a grainy mustard tang + bread crumbs = one amazing dinner.
When I say decadent, I mean it. This dish is not figure friendly. Or wallet friendly. The several cheeses and crème fraîche can add up, but it’s worth it once in a while when you want to splurge and really punch up a classic favorite.
Now, I won't go so far as to say this is the best Mac & Cheese...yet. I think some more research is in order. I've made other versions in the past and have some I'd like to revisit before making a final decision on my ultimate, go-to Mac & Cheese favorite. Stay tuned...
Cheesy Baked Penne with Cauliflower and Crème Fraîche
Recipe by Bruce Aidells, Bon Appetit
Ingredients
1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
2 large heirloom tomatoes
5 tablespoons butter, divided
1/2 cup thinly sliced green onions
Coarse kosher salt
2 tablespoons all purpose flour
1 cup heavy whipping cream
3 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided
3/4 cup finely grated Parmesan cheese, divided
1 cup crème fraîche
1 tablespoon whole grain Dijon mustard
10 oz penne (3 1/2 cups)
1 cup fresh breadcrumbs (from crustless French bread ground in processor)
Preparation
Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche* and mustard. Season with salt and pepper. Remove from heat.
Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
Butter 13 x 9 x 2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
Peppermint Hot Chocolate
I made this as an afterthought to a recent holiday dinner, but it’s really quite a star. My husband and I took sips at the same time and immediately locked eyes, then excited "mmm's" followed in unison. It was absolutely perfect. So perfect, in fact, that I'll be making it all month long. (But I'll be honest - this is a rich after-dinner treat. For a lighter touch, use skim milk instead of whole.) Don't, however, skimp and use Cool Whip. Get real, heavy whipping cream, and you'll thank me after you take a sip.
Peppermint Hot Chocolate
Bon Appetit ~ December 2008
Ingredients
1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 oz bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1/4 teaspoon peppermint extract
4 small candy canes (for garnish)
Preparation
Beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill.
Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in extract. Divide chocolate among mugs. Top with cream and garnish with candy canes.
Butternut Squash Latkes with Sage and Pine Nut Yogurt Sauce
I think we’re all a bit surprised that December is already here. There are cards to address, gifts to be wrapped, and new traditions to be made. Even with all the chaos this time of year brings, it’s a great time to try new dishes at your dinner table.
If a recipe calls for butternut squash and sage, you don’t have to ask me twice. I was instantly sold on Bon Appetit’s “Festival of Latkes” feature in December’s issue, and this Jewish potato pancake made a surprise appearance the afternoon my husband and I decorated our Christmas tree. Cumin adds an unexpected warmth, and brown butter and toasted pine nuts….well, need I say more?
Butternut Squash Latkes with Sage and Pine Nut Yogurt Sauce
By Jayne Cohen, Bon Appetit
Makes 38 to 40
Ingredients
Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
4 tablespoons olive oil (not extra-virgin), divided, plus additional for frying
8 large fresh sage leaves
4 garlic cloves, peeled
1 cup chopped shallots (about 6)
3/4 cup fine dry unseasoned breadcrumbs
1 teaspoon ground cumin
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 large eggs, beaten to blend
Sage and Pine Nut Yogurt Sauce (recipe follows)
Preparation
Preheat oven to 425°F. Line large rimmed baking sheet with foil. Spray foil with nonstick spray. Brush cut side of squash halves with 2 tablespoons oil. Place 2 sage leaves on cut side of each half. Place garlic clove in each cavity. Sprinkle with salt and pepper. Turn squash, cut side down, on prepared sheet. Roast until tender and brown in spots, about 1 hour. Cool on sheet.
Discard sage leaves; reserve garlic. Spoon enough roasted squash into large measuring cup to measure 4 cups packed (reserve any remaining squash for another use); add garlic. DO AHEAD Can be made 1 day ahead. Cover and chill.
Heat 2 tablespoons oil in medium skillet over medium heat. Add shallots and sauté until soft, about 5 minutes. Scrape shallot mixture into processor; add 4 cups squash with garlic, breadcrumbs, cumin, baking powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until just smooth, occasionally scraping down sides of bowl. Transfer squash mixture to large bowl; mix in eggs.
Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches of 7 or 8 and adding more oil as needed, drop 1 heaping tablespoonful batter for each latke into skillet. Dip back of fork into oil in skillet and flatten batter to 2 1/2-inch rounds. Fry latkes until brown, about 2 minutes per side. Transfer latkes to rimmed baking sheets. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm uncovered in 350°F oven 15 minutes.
Serve latkes with yogurt sauce.
Herb-Roasted Turkey Breast
Every Thanksgiving, I’m reminded of my love for turkey. But turkey can be overwhelming, especially if you roast a large bird for several hours. Then come the negotiations between you and your chef’s knife, cutting it this way and that, hoping you don’t mangle the meat too much. Well, this year I had no reason to cook a twenty-pound turkey, but turkey breast – that I could handle.
Turkey breast is perfect for two or small dinner parties. Plus it’s easier to make, takes significantly less cooking time, and is the perfect way to enjoy fall flavors year round. Making turkey is a great opportunity to test side dishes, cooking methods, and try new flavors for old favorites. By the time I do host Thanksgiving, my menu should be perfect.
I love the herb variety in this recipe. The addition of tart mustard (I used fresh instead of dried), and a slight hint of lemon is a lovely combination. Served alongside roasted acorn squash or mashed potatoes and it will feel like Thanksgiving all over again.
Herb-Roasted Turkey Breast
Recipe courtesy Ina Garten
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
Directions
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Homemade Oreos
One word: Yum! I love classic Oreo cookies, but making them yourself, resulting in a slightly soft chocolate wafer with creamy filling, is even more spectacular. Plus it’s very impressive. We’ve all seen Oreo’s, but when you offer unsuspecting loved ones this homemade version, no one will be able to say no, and they’ll really enjoy this unique version of one of their favorite childhood cookies.
A few notes on baking: The cookies will look small on your baking sheet. Out of fear, I used heaping teaspoons for my first batch, but they will spread out to the perfect size while baking, so trust the recipe and go with the teaspoon. To flatten, I moistened the bottom of my tablespoon and gently pressed the dough down. Then I used my fingers to gently form a more perfect circle.
Homemade Oreos
Retro Desserts, Wayne Brachman via Smitten Kitchen
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Roasted Acorn Squash with Cinnamon Butter
I recently made this side with an Herb-Roasted Turkey Breast (recipe coming soon) and it was a perfect fall side. As soon as I tasted the cinnamon butter I vowed to find several more dishes to smother it on. And don’t forget to roast the seeds for a crunchy snack!
Roasted Acorn Squash with Cinnamon Butter
Recipe courtesy Everyday Food
2 acorn squash, unpeeled, quartered lengthwise, and seeded
1 tablespoon olive oil
coarse salt and ground pepper
4 tablespoons butter
1/8 teaspoon ground cinnamon
Preheat oven to 450 degrees F. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side sown, and roast until easily pierced with a paring knife, 35 to 45 minutes.
In a small saucepan, melt butter over medium, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.
Asparagus-Lemon Soup with Grilled Rosemary Shrimp
In case you haven’t noticed, I’m really into soup this season. Ever since fall hit I’ve made one almost every week, and often make grilled cheese and boxed tomato soup for Friday night dinners. Besides its comfort food quality, one of the reasons I love soup so much is because of my immersion blender. If you love soup as much as I do, I highly recommend you invest in this amazing kitchen gadget.
It is entirely possible to ladle batch after batch of soup into a blender, but omitting this step from a recipe is so much easier. Plus, for those of us not blessed with dishwashers, it keeps everything in one pot. Before my husband gave me mine for Christmas last year, soup wasn’t exactly a hot menu item at our house. There are plenty of soups that don’t need to be pureed, like Tortilla Soup or the recently featured Mushroom-Barley Soup, but an immersion blender opens up a world of new possibilities.
I first pulled this recipe from a local California magazine long before I had an immersion blender. It sounded good, and I knew one day I’d get around to making it. And I’m so glad I did!
This soup knows how to be center stage. The contrast of pink, grilled shrimp against the silky sage green of the soup gives a beautiful presentation. When it comes to the marinade, I didn’t follow the recipe exactly. I used all of the ingredients, but less of each. I used a few spoonfuls of Dijon here, a clove of garlic here…
The consistency was medium: not too runny, but not as thick and hearty as say, Potato and Leek soup. It comes down to your personal preference. Next time I might experiment by adding some potato for added thickness.
The details are essential to this soup. Parmesan and a last drizzle of lemon add complexity, and the tangy shrimp a new texture. The recipe would feed 4-6 as a first course, but as a main dish, my husband and I ate it all.
Asparagus-Lemon Soup with Grilled Rosemary Shrimp
Recipe courtesy Chef Rick Manson, Central Coast Magazine (April 2007)
Marinade
1/3 c Dijon mustard
1/3 c fresh lemon juice
2 Tbsp minced garlic
3 Tbsp fresh rosemary, minced
1 1/3 cup olive oil
2 tsp kosher salt
1 tsp freshly grated black pepper
8-10 large shrimp, peeled and deveined
For the soup
2 c chopped yellow onions (about 2 large onions)
4 Tbsp butter
4 c chicken stock
1 lb asparagus
juice of one half lemon, or to taste
¼ c cream
salt and freshly ground pepper to taste
freshly grated parmesan cheese
chopped parsley
To make the marinade, combine all the ingredients in the bowl of a food processor and puree for 30 seconds or until smooth and creamy. Pour the marinade into a glass or stainless-steel casserole. Place shrimp in the marinade, pushing down on them to make sure they are completely covered in the sauce. Marinate, refrigerated for at least one hour.
Melt butter in a large pot and simmer the onions until very soft and golden, about 10 minutes, stirring often. Add the chicken stock and bring to a boil.
Meanwhile, trim the tips from the asparagus and reserve. Cut about 1 inch from the “butt” ends of the asparagus spears. Don’t try to remove all the tough parts, just the very woody ends. Chop spears into ½-inch pieces and drop into the boiling chicken stock. Cover, reduce heat and simmer for 15-20 minutes until asparagus is very soft.
Ladle hot soup into a food processor or blender and process until soup is very smooth. Return puree to the pot. (Nicole note: I used an immersion blender.) Add the reserved asparagus tips and simmer until they are tender but still firm, about 5 minutes. Add lemon juice, cream, and salt and pepper to taste.
Heat grill pan to medium. Grill the marinated shrimp for 1- minutes per side until cooked through.
To serve, ladle soup into bowls. Place two grilled shrimp on each bowl. Garnich with freshly grated parmesan, chopped parsley, and a squeeze of fresh lemon juice.
Crostini alla Romana
If a recipe calls for sage butter, I must make it. These appetizers would be tasty on their own (who doesn’t love melted cheese?) but the sage butter adds a decedent touch that is undeniable. Plus, it’s a good way to use up any extra sage you might have leftover from other holiday recipes.
Crostini alla Romana
Recipe courtesy Giada de Laurentiis
12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper
Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.
Snickerdoodles
I like to make Snickerdoodles every year because I can’t resist the combination of cinnamon, sugar, and soft dough. These make great gifts for neighbors or co-workers, or you can keep them all to yourself and curl up with a great movie and a glass of milk.
Snickerdoodles
Recipe courtesy Food Network Kitchens Cookbook
Yield: 2 dozen cookies
2 ¾ cups all-purpose flour
1 teaspoon baking sods
½ teaspoon fine salt
½ cup shortening
8 tablespoons (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1 ½ cups sugar, plus 3 tablespoons
1 tablespoon ground cinnamon
Preheat oven to 350 degrees. Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 ½ cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture slowly and blend until smooth.
In a small bowl, mix the 3 tablespoons sugar with the cinnamon. Roll the dough, by hand, into 1 ½-inch balls. Roll each ball into the cinnamon sugar and place on a parchment lined baking sheet. Using the bottom of a drinking glass, flatten each ball into disks. Bake until light brown but still moist in the center, about 12 minutes. Cool on a rack.
Butternut Squash Muffins + Two Toppings
I had leftover squash from Sausage Stuffing with Fennel and Roasted Squash and wanted to try something new. One thing I appreciated about this recipe is that you could make the entire batter in a food processor. The recipe makes at least 18 muffins, or more if you prefer them smaller. I made 12 and froze the rest of the batter for another day.
For the Frosted Cream Topping, I didn’t have a Clementine and just used lemon. I was concerned it would make the frosting too tart, but it wasn’t as disastrous as I feared it would be (though the Clementine zest would certainly help round out the flavor). The frosting really complimented the cinnamon in the muffins, which turned out incredibly moist (after 22 minutes of baking time). When the time came to defrost the extra batter, I topped the muffins with chopped pecans and brown sugar, which is another great option to try (see photos above).
Butternut Squash Muffins
Recipe courtesy Jamie Oliver
Ingredients
14 ounces butternut squash, skin on, deseeded and roughly chopped
2 1/4 cups light soft brown sugar
4 large free-range or organic eggs
Sea salt
2 1/2 cups all-purpose flour, unsifted
2 heaping teaspoons baking powder
Handful of walnuts, chopped
1 teaspoon ground cinnamon
3/4 cup extra-virgin olive oil
For the Frosted Cream Topping:
1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping tablespoons icing sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out
Lavender flowers or rose petals, optional
Directions
Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.
Potato and Leek Soup
This soup is one of my new favorite obsessions. When I saw Pinch My Salt’s Potato and Leek Soup it instantly went on my weekly menu and I loved it so much I know I'll be making it frequently through the fall and winter. The soup is smooth, filling, and laced with subtle flavors that will warm you up on a cool night.
I purchased the recommended six potatoes, but while peeling them decided that 1) I hate peeling potatoes and 2) four potatoes would be plenty for two people. I froze what we didn’t eat so I’ll have a great dinner ready when I don’t have time to plan something elaborate. I’ve made the necessary adjustments to the recipe below, including the addition of some garlic. This soup makes a lovely presentation on its own with some crusty bread, but I dressed up each bowl with fresh parsley and crunchy bacon.
Potato and Leek Soup
Adapted from Pinch My Salt
3 tablespoons butter
1 tablespoon olive oil
2 leeks, cleaned and sliced
1 large onion or 2 small onions, chopped
2 garlic cloves, minced
4 large russet potatoes, chopped into ½ inch chunks
3 14 oz cans low-sodium chicken broth
1 cup heavy cream
Salt and freshly ground pepper to taste
Water
Fresh parsley and chopped bacon for garnish (optional)
Melt butter and olive oil in a large stockpot over medium heat. Add onions, leeks and garlic. Sprinkle with salt and pepper. Cook, stirring occasionally until onions are limp, about five minutes.
Add chopped potatoes to pan and pour in the chicken broth until liquid just covers the potatoes. (Note: If you use more or less potatoes, you may need to adjust your stock measurements accordingly.) Bring soup to a boil, then cover and simmer over medium heat until potatoes are tender, about ten to fifteen minutes.
Turn off heat and let soup cool for several minutes before pureeing. Using an immersion blender, puree mixture in 60 second intervals until lumps are removed. The soup will be quite thick. Add 1/3 cup water, heavy cream, salt and pepper to taste and stir until cream is absorbed.
To serve, return pot to low heat ten minutes before serving. Ladle into bowls, sprinkle with desired garnishes and serve.
Individual Zucchini, Lemon, and Ricotta Galettes
Let me begin this post with a warning: Do not attempt this recipe after five. Between sautéing, chopping, cooling, rolling and baking, you’ll be lucky if you eat by eight o’clock. I would instead suggest the following: Prep the ingredients on Saturday and bake them the morning of Sunday brunch with your in-laws or friends. When you finally cut a bite from these individual galettes, you should share your labor with as many people as possible.
Personally, I found the most laborious task for this dish to be all the dishwashing. Now, this might not affect those of you with dishwashers, but I did more loads of dishes than I can remember now. I think it may have put me in a bad mood…I have to admit that when I began drafting this post, I had just pulled the plastic-wrapped pastry dough from the refrigerator, done another round of dishes, and had yet another fifteen minutes to wait before beginning the next step. But when the galette’s started baking and the smell of a buttery crust began filling the kitchen, I started to relax.
Because of its numerous steps and waiting periods, the saving grace of this recipe is that it can be served at room temperature. Again, unless you have an entire afternoon free, I highly recommend making each component the day before you plan on serving them. The dough can be made 2 days in advance. The zucchini and onion mixture can be sautéed, then cooled in a separate bowl, as well as the ricotta mixture. On the day of all you’ll have left is to roll out the dough (where I used lots of flour, though the recipe failed to mention it), fill them, and bake.
I tend to not do well with pastries or baking of any kind (yes, I’m working on it), but I was pleased that it seemed that even I couldn’t mess up this dish. The result is a flaky crust with a creamy, flavorful inside. I particularly enjoyed the addition of lemon. It hits your palette at the end of your bite – just enough to harmonize with the other flavors but not overpower them.
Individual Zucchini, Lemon, and Ricotta Galettes
Bon Appétit | October 2008
Crust:
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
Filling:
5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
1 1/4 teaspoons salt, divided
4 tablespoons butter, divided
4 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1 small garlic clove, minced
2 teaspoons fresh lemon juice
1 1/4 cups ricotta cheese
1/3 cup plus 1/4 cup grated Parmesan cheese
1 large egg
2 teaspoons finely grated lemon peel
1/2 teaspoon ground black pepper
Fleur de sel*
For crust:
Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
For filling:
Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible.
Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.
Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet. (Nicole note: I cut each round into thirds, gently rolled those into small circles, and rolled them out using plenty of flour. I used the plate technique only once. It’s easy enough to keep the dough in a fairly even circle, and any unevenness won’t really matter when you roll up the sides before baking.)
Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 21/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with fleur de sel.
Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. do ahead Can be made 4 hours ahead. Let stand at room temperature.
Serve individual galettes hot or at room temperature.
*A type of sea salt; available at some supermarkets and at specialty foods stores.
Dark-Chocolate Cake with Ganache Frosting
It all started with wedding cake. When my husband and I got married in 2006, we had the most amazing almond cake iced with amaretto buttercream. Long after our big day we still talked about how delicious it was and salivated over the memory eating it. I liked to cook, and was confident I could recreate it for our first anniversary. Then I hit a few snags.
My first problem was finding a worthy recipe. I spent days testing recipes I found on the internet, making notes in hopes to combine the perfect elements of each to create one ideal batter. The icing was my second problem (not making enough to cover the entire cake), and didn't even want to think about the fondant. Third, I was missing a cake stand and icing knife. I had a vision that was impossible to fulfill, and it was during one of my many attempts at this cake that I simply could not take the pressure of having to wash my mixing bowls so they could be reused (no dishwasher), spreading out my ingredients, perfectly measuring flour and folding whipped egg whites into chocolate sauce without deflating them.
I threw up my hands and surveyed the damage. My kitchen was a mess. I’d already done two rounds of dishes and still the sink was full of saucepans dripping with icing, fudge, and cake batter. I was miserable, and convinced that in order to regain my happiness I had to give up baking.
Fast forward to 2008. I have a slightly more modern kitchen (I waved goodbye to the avocado green oven and said hello to a gas range), and have regained an interest in improving my baking skills. Having a friend for dinner is always an excuse for cake so I planned to try Everyday Food’s Dark-Chocolate Cake. I’m thrilled to announce that…drum roll please... IT WASN’T A DISASTER! The cake is dense, the frosting is rich, and one sliver (plus a tall glass of cold milk) is all you need for satisfaction.
Dark-Chocolate Cake with Ganache Frosting
Recipe courtesy Everyday Food
Dark-Chocolate Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs plus 2 large egg yolks, room temperature
6 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
1 cup low-fat buttermilk
Dark-Chocolate Ganache
Directions
1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.
3. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes (Nicole note: My cakes were done at 35 minutes.) Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.
4. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.
Ganache Frosting
Ingredients
2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped
Directions
In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.
Sausage Stuffing with Fennel and Roasted Squash
It was another side + salad night in the CAF kitchen. Tonight’s star was a Bon Appetit Thanksgiving side from their “The Stuffing: One Recipe, Four Ways” feature in November’s issue. I made only two minor alterations: 1) I used turkey sausage (available at the store) instead of pork (not available, and I wasn’t going to drive around town looking for it). 2) I chose not to use marjoram and didn’t miss it at all. To check Bon Appetit’s other stuffing variations, click here.
Sausage Stuffing with Fennel and Roasted Squash
Recipe courtesy Bon Appetit
Nonstick vegetable oil spray
4 cups 1/2- to 3/4-inch cubes peeled seeded butternut squash (from one 1 3/4-pound squash)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)
1 1-pound pork sausage log
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
Preparation
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
Mushroom-Barley Soup
In the next few sentences I'll be explaining why it’s been so long since I’ve eaten mushrooms, but please don't let this story deter you from making this wonderfully easy soup. I didn’t always have such a strong aversion, but one negative experience nearly ruined me. I was eating at one of my favorite Italian restaurants – the small, only locals know the address kind of place – when I decided to branch out (my fatal mistake). I always ordered the pumpkin ravioli but somehow convinced myself to try the mushroom polenta. I had recently seen an episode on Food Network that featured polenta as a lovely side dish similar to mashed potatoes, but what came out of the restaurant kitchen was not what I had in mind.
The polenta was a square block smothered in mushroom ragu. For me, it was actually inedible. I have never – never – had an experience where I couldn’t actually eat what was on my plate. I took one bite, maybe two, and was so repulsed by the smell that I just couldn’t put any more on my fork. My husband, who enjoys most foods, was equally repulsed. We still frequented the restaurant (avoiding all things mushroom, of course), but after that night I forgot about the vegetable altogether until I saw a picture of this soup in Everyday Food.
I realize this appalling story might not be the best introduction to the recipe being featured, but let’s be clear that it was this very recipe that pulled me out of my mushroom coma. This soup comes together very quickly (under 30 minutes) – perfect for Cooking After Five-types. My barley was not quick cooking, so before starting on the soup I cooked it according to the package directions so it would be ready when I was. And when I curled up on the couch and took in a big mouthful of mushrooms, I was very, very relieved.
Mushroom-Barley Soup
Recipe adapted from Everyday Food
1 tablespoon olive oil
1 1/4 pounds white mushrooms, trimmed and sliced
1 medium yellow onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme
Coarse salt and ground pepper
4 1/2 cups canned reduced-sodium beef broth
1 cup barley (quick cooking or pearled)
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 chunk (1 ounce) Parmesan, shaved with a vegetable peeler
Directions
If barley is not quick cooking, cook according to package directions. In a medium pot, bring 6 cups water to a boil and add barley. Reduce heat and simmer for 50-60 minutes until barley is tender.
For the soup, in a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley (if quick cooking), and cook until tender, about 10 minutes. If barley is already cooked, add it now and stir together. Remove soup from heat; stir in parsley and lemon juice. Garnish with shaves of Parmesan cheese and serve.
Brussels Sprout and Cauliflower Gratin + Fall Produce Obsessions
It’s that time of year again. Pumpkins are overflowing in the produce aisles, and squash varieties are everywhere you turn. Bon Appetit’s November issue recently made me giddy with all the delicious Thanksgiving inspired recipes it offered. So I decided to make a plan. I may not be in charge of my family’s Thanksgiving menu this year, but you can bet I won’t be missing out on all the season’s offerings.
With many recipes starred and several other food magazines yet to be received, I’ve decided to work all kinds of holiday dishes into my weekly menus. This means that sometimes we’ll be having side dishes for dinner, which I’m fine with. Since there are only two of us, unless we have company (giving me an excuse to go all out) I’d rather highlight one dish than risk having way too much leftover food.
Tonight was one of those side dish events. I served this gratin with an arugula salad and we devoured everything until it was gone. And let me tell you, it smelled good even before it started baking. The warmed sage, toasted breadcrumbs and steamy vegetables covered in melting cheese were mouth watering. And once a bite finally reached my mouth, it was even better.
And since you're here, let me say a few things about Brussels Sprouts, the sometimes overlooked, misunderstood vegetable. I thought through my food memories and could not remember an instance when I actually ate one. My childhood was not tainted with images of being force-fed an overcooked variety, but their bad rap is due to just that. Overcooking actually releases sulfur compounds in the vegetable that give it an unpleasant smell. When cooked properly, they possess a delicate nutty flavor, complimented well in this dish by Parmesan cheese and their cousin in the vegetable world, cauliflower. If you have an aversion to Brussels sprouts, try this recipe and you just might be over your fear.
Brussels Sprout and Cauliflower Gratin
Recipe courtesy Bon Appetit
1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2- to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
1 1/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided
Preparation
Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
Penne with Beef and Arugula
They say you can tell a lot about a person by the food they eat, the books they read, and the company they keep. In the food world, you can tell a lot about a recipe by how often you make it. If you keep it around year after year, or if you make it once and then forget it.
This recipe is a favorite of mine, and is in the habit of winning over anyone I feed it to. I’ve made it enough times now that I can do it from memory, though failing to glance at the recipe has meant that on occasion I’ve left out basil, used spinach in place of arugula, and forgotten the olive oil all together (oops!).
There is a lot to love about this dish. The tomatoes are juicy and sweet, the steak is tender, and the balsamic sauce puckers a bit in your mouth. Whenever I can't think of what to make, I often turn to this recipe and ease comfortably into very familiar territory.
Penne with Beef and Arugula
Recipe adapted from Giada de Laurentiis
1 (1 pound) New York strip steak (any cut of meat you have is fine)
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta (I often use whole wheat penne which works very well with such a flavorful dressing)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula (spinach does no harm if you already have it on hand, just add a bit more pepper when tossing the pasta together)
Directions
Season the steak with salt and freshly ground black pepper, In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak or cut into cubes. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss together then serve immediately with shavings of Parmesan.