Spelt Everything Crackers

Ok, this is genius. Until reading this post, it really never occurred to me to make crackers. But since I love a good cheese platter, I didn’t think twice before marching over to Whole Foods for spelt flour and Humboldt Fog cheese. This was going to be good.



The time it takes to whisk, knead and roll takes about ten minutes, maybe less. After I placed them in the oven I said out loud “that was easy,” and happily began typing my thoughts for this post. But I was so excited I forgot to sprinkle the sea salt on top before placing them in the oven. I quickly pulled the rack out to correct my error. I also didn’t add dried rosemary to half the cracker sheet (my original plan), and had no sesame seeds in the pantry so sea salt had to do. And boy did it.



When I smeared some cheese greedily over one of these crackers, I vowed to never by store-bought crackers again. But let's be honest, I got caught up in the moment. However, it is wonderful to know that crackers are much, much easier to make then I ever imagined.

Spelt Everything Crackers
Via Smitten Kitchen: Adapted from the New York Times Magazine, 11/28/08 who adapted it from the Hungry Ghost in Northampton, Mass.

Makes 1 large cracker sheet

1/4 teaspoon salt
1 1/2 cups white spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds (for the everything bagel effect) or a seed combination of your choice

1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

Prosciutto-Wrapped Fish

Mike Bittman literally made this dish with one hand tied behind his back. I’m not kidding – watch the video. The producers held him to it after he claimed it was that easy. And it is. The fish also makes a nice presentation. (Note: If you're looking for an even easier meal, use store-bought presto instead of grinding your own.) Oh, it's also a one pan wonder. Just saute asparagus (or another vegetable) in the pan with the fish. Finish with a crisp glass of white wine and you're ready to enjoy a meal that appears to have taken much more of your energy than it really did. I won't tell.

Prosciutto-Wrapped Fish

Recipe courtesy Mark Bittman, NY Times

1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil, more or less
Salt and freshly ground black pepper
4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
2 or 3 ounces thinly sliced prosciutto
2 tablespoons butter, or more oil.

1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)

2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.

3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.

Yield: 4 servings.

Braised Short Ribs with Celery Root and Potato Puree

Happy 2009!



These ribs really don't need an introduction, and yet I managed to turn out several paragraphs about how exceptional they are. And believe me, I tried to keep the photos to a minimum. I typically post between one and six photos, but this time, you simply must see the photos from start to finish. It’s a gratifying moment to pull off the lid during the last twenty minutes of cooking and see the burgundy, tender ribs about to fall off their bones. It’s even better to pull the meat gently with your fork and place a bite in your mouth. It was a celebratory moment, to eat something this delicious in our own dining room, and the perfect way to ring in the new year.


This New Year’s was a night to remember, and it wasn’t because we went out to some fancy party and went to sleep at three o’clock in the morning. In fact, it was exactly the opposite. I arrived home early from work and walked two blocks to Whole Foods to gather everything I needed for an amazing meal. We stayed in, cooked all afternoon, drank red wine, then champagne, then made Italian donuts and ate them as we watched the countdown from Time’s Square. It was just perfect.



These short ribs are exceptionally wonderful. Even the smell when they were browning (this, before adding the aromatics and red wine) was compelling. Then, after adding pureed onion, celery, garlic and carrot, red wine and watching it come together into a beautiful burgundy color, the scent perfumed our kitchen, living room, hallway…

The most intensive part of the cooking process is the beginning, when the ribs need to be browned, the aromatics must be browned, wine reduced, ribs added back to pot, covered in water and then…ahh. Three hours later, they’re done to perfection, covered in a red wine sauce smelling of thyme. And let’s not forget the celery root and potato puree, which is the perfect compliment to these tender, rich ribs. The puree is creamy, and the hint of celery at the back of your mouth wakes up the entire dish. I’m absolutely certain this will be our go-to New Year’s meal from now on. It’s just too good.





Braised Short Ribs

Recipe courtesy Anne Burrell

Ingredients

6 bone-in ribs (about 5 3/4 pounds) (I had the butcher cut them into thirds, for about 15 short ribs)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half (about 5-10 minutes).

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Celery Root and Potato Puree

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Special Equipment: Food mill (You can mash them yourself, or puree in a stand mixer)

Directions

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

*I used a tad less butter, and two large potatoes instead of three.

Cranberry Orange Scones

Before I studied abroad in college…many years ago…tea did not occupy much space in my mind. But after spreading my first London scone with rich, clotted cream and taking my tea with milk and sugar, I was smitten with this English tradition.


Tea arrived in Paris (mid-17th century) before it became popular in England, but according to legend, one of Queen Victoria’s ladies-in-waiting is credited as the creator of afternoon teatime. Between the noon and evening meal, she was itching for something more. She first had her servants sneak tea to her, but then began inviting friends to join her for an afternoon spread of small cakes, sandwiches, and of course, tea. Since then, afternoon tea has been a popular pastime, and one that I have jokingly (and not so jokingly) suggested we implement at each of my three post-college jobs. But we American’s have this terrible habit of working more hours than we should and harboring stress, which complicates this mid-week, mid-afternoon period of ultimate relaxation and reflection.



Well, at least we have weekends. I love to prepare these scones on Sunday morning for a leisure breakfast, or tuck them into my purse for a work snack. It might not be office policy, but I can certainly warm my scone in the microwave and make a cup of tea to take back to my desk…and you can bet whenever I make these, I’ll be dreaming of England for a few minutes around three o’clock…

Cranberry Orange Scones

Recipe adapted from Ina Garten

Makes 14-16 scones

Ingredients

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced (3 sticks)
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then serve with prepared honey butter.

Honey Butter

Recipe courtesy Anne Burrell

1/2 pint cold heavy cream
2 tablespoons honey
lemon zest

In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.

Campanelli with Sausage and Rapini

Why is it that many grocery stores (at least those within a five mile radius of my house) do not stock orecchiette? Or, when it is stocked, I’m not planning a meal around it, so I don’t bother to pick it up. Inevitably, when I do need it, orecchiette is nowhere to be found. Even Gelson’s, which I thought would certainly carry the cute, “little ears,” left me wandering the aisles in disbelief. These stores seem to carry just about every other variety from Ruote to Gemelli (and by every other variety I mean beyond penne and spaghetti). So, I reached for a box of something I thought would work well with the sausage and rapini (broccoli rabe) it would mingle with on our plates: campanelli.

In the box, their ends look unfurled the way the petal of a tulip does, its ridges fanning around like a cape. And when they are swimming the salted water, just al dente, they are fully prepared to catch all the juices and flavors this dish provides. Like many pasta recipes, the noodle variety will not significantly affect the final outcome of the dish.  I knew all would be well, but was attached to the orecchiette simply because it was a recipe from Mario Batali’s Los Angeles Restaurant, Osteria Mozza, and I wanted to try it his way the first time. But, all disappointment aside, this was delicious. Because of the textural variety, this would be a great dinner party dish – it’s crunchy, sweet, spicy, and a little unexpected.

Campanelli with Sausage and Rapini

Adapted from Chef Nancy Silverton, Osteria Mozza

1 box campanelli (or other round pasta, like orecchiette)
1 bunch (1 ¼ lb.) broccoli rabe (rapini), trimmed and chopped
2 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
½ lb. (about 3 links) hot Italian sausage, casings removed
1 ½ cup store bought or homemade marinara sauce
Freshly grated Parmesan cheese, for garnish
½ cup toasted Panko breadcrumbs (optional), for garnish

In a large pot of boiling salted water, cook pasta 9-10 minutes, until al dente. Add broccoli rabe during last three minutes of cooking; drain.

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 to 3 minutes or until onion starts to soften. Add sausage, breaking it up with a wooden spoon; cook until browned, about 3 minutes. Add cooked pasta and broccoli rabe to skillet, tossing until combined. Stir in marinara sauce; cook 1 minute or until heated through.

Sprinkle with cheeses and panko breadcrumbs before serving.

Red Velvet Cupcakes

December has certainly been a month of sweets. I’m convinced it was because I had some time off (translation: more time to bake). That, combined with the recent discovery that my oven is actually half-way decent and won’t burn every cookie I attempt, adds up to a lot of desserts.





I’m sure many of you are aware that California’s cupcake craze has made consumers swoon in the last couple of years. Cupcakes popped up like pansies in bakeries across the state, making it easier than ever to try, and inevitably fall in love with, red velvet cake. I quickly googled recipes to store for the day that I would attempt them myself, and that occasion came last month for my husband’s birthday. I used Pinch My Salt’s post as a guide, and would have made the cake version, but wanted to (easily) transport the extras to his parent’s house for Thanksgiving. An already sliced cake just wouldn’t have made the prettiest presentation.





And let’s face it – Christmas is in two days, and red velvet cakes are adorably festive. All they’re missing are some green sprinkles.

Red Velvet Cake (a.k.a. Waldorf Astoria Cake)

Courtesy Pinch My Salt

2 1/2 cups sifted cake flour*
1 t. baking powder
1 t. salt
2 T. cocoa powder
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 t. vanilla
1 cup buttermilk, at room temperature
1 t. white vinegar
1 t. baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Into a medium bowl, sift together cake flour, baking powder, and salt; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a paste; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Making sure to scrape down the bowl occasionally, beat in eggs, one at a time, then beat in vanilla and cocoa paste.
6. Add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk.  Finally beat in the last third of the flour mixture, making sure to scrape down the bowl with a spatula.
7. Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven.
7. Bake for 25-30 minutes. (For cupcakes, bake 18 min.) Check early, cake is done when a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting.
9. Frost with cream cheese frosting (link below).
*If you can’t find cake flour, Nicole mentioned that the original recipe called for all-purpose flour and recommended using ¼ cup less, so 2 ¼ c. all-purpose flour instead of 2 ½ C. cake flour. I went this route and the results were great.

Cream Cheese Frosting Recipe

Peanut Butter Cookies

When you first bite into this cookie fresh from the oven (a chef must taste her creations after all), you will quickly, unavoidably, become addicted to these soft, sugar-coated morsels and find reason after reason to make them (a co-workers birthday, a Friday night treat for surviving the work week, your oven has been feeling neglected lately and you don’t want to disappoint it, etc.). Oh, the list goes on.



Of course, for the die-hard peanut butter experience, you can certainly omit the chocolate chips, but even my husband, the die-hard peanut butter fanatic, admitted the chocolate chunks added a little…something. Now, go pour yourself a tall glass of cold milk and make these cookies.

Peanut Butter Cookies

Adapted from the Magnolia Bakery Cookbook via Smitten Kitchen

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Leek and Cauliflower Soup

I’m sure I’ve mentioned how much I love soup this time of year. And that I love cauliflower. So, really, you should have been expecting this post.

Soup and good crusty bread can be the perfect meal, but special textural additions like croutons, herbs, or in this case, grilled cauliflower, will always elevate an already wonderful soup. Grilling or roasting cauliflower releases its nutty flavor, providing a soft crunch with every bite.

Leek and Cauliflower Soup

Recipe adapted from Caviar & Codfish

Serves 6

Ingredients:

2 medium leeks, sliced into rounds and washed
1 medium sweet onion
olive oil
1 garlic clove, minced
1 large head cauliflower, cored and cut into florets
4-6 cups chicken stock (or vegetable stock)
salt and pepper
1 T butter
¼ cup heavy cream

In a large saucepan, saute onion, garlic and leeks with a bit of olive oil, until they soften but do not brown. Add cauliflower and enough stock to cover the vegetables. Bring to a boil, then reduce heat to medium. Cook until cauliflower is tender, about 15 minutes. Before pureeing, take out a few florets of cauliflower, set aside.

Puree the soup in batches in the blender. then add soup back to saucepan and season to taste with salt and pepper. Mix in cream. Keep warm over a low heat.

Slice your reserved cauliflower florets thinly, so you get cute little shapes that look like trees. Add butter to a small frying pan. When melted, add cauliflower slices and brown in the butter on both sides, taking care not to burn. Remove from pan to a small plate. Do the same with the leek rounds.

Ladle soup into bowls and garnish with the cauliflower trees and leek rounds.

Ciabatta Stuffing with Chestnuts and Pancetta

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.