2011, Recipes 114 & 115: Streusel Pear Tart and Three-Way Ginger Snaps

 Streusel Pear Tart
Recipe courtesy of Wendy Kalen and Lori Longbotham at Every Day with Rachael Ray

• 1/2 recipe Perfect Pie Crust or 1/2 pkg. (14.1-oz.) refrigerated piecrust (1 crust)
• 6 firm-ripe anjou or bartlett pears (about 3 lbs.)
• 3/4 cup packed light brown sugar
• 1/4 cup plus 2 tbsp. flour
• 3/4 tsp. apple pie spice
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, chilled and cut into 1/4 -inch pieces

1. Unroll the piecrust into a 10-inch fluted tart pan with a removable bottom. Press the crust against the bottom and sides of the pan, trimming the top as needed so it is even with the rim. Refrigerate.
2. Position a rack in the center of the oven and preheat to 425°. Peel, core and cut the pears into 1/2-inch-thick slices and place in a large bowl. In a small bowl, mix 1/2 cup brown sugar, 2 tbsp. flour, the apple pie spice and salt. Toss the brown sugar mixture with the pears to coat, then spoon into the prepared piecrust.
3. In a medium bowl, stir together the remaining 1/4 cup brown sugar and 1/4 cup flour. Using a pastry blender or your fingers, cut in the butter until the mixture is crumbly. Sprinkle the streusel over the pears.
4. Place the tart on a rimmed baking sheet and bake until the top is browned and the pears are tender, 40 to 45 minutes. Serve warm.
   
   Results: Meh. The pears were a little firm for my taste. I've also found I don't like loose streusel very much. It's just a bunch of sugar on top. The crust also tasted a bit salty for some reason. I like Martha Stewart's pate brisee better. Other people liked it. I thought it was just okay. I did like the impressive look of the tart, though so I will definitely be making a tart again!
   
   

Three-Way Ginger Snaps
Recipe courtesy of Nick Maligeri in "The Modern Baker"

• 2 cups all-purpose flour
• 3 teaspoons ground ginger
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1 cup sugar, plus more for rolling the cookies before baking
• 1 large egg
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped crystallized ginger
• 2 tablespoons honey
• 2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil

1. Set racks in the upper and lower thirds of the oven and preheat to 325ºF. If you only have one oven rack like me, set it in the middle of your oven.
2. Mix the flour with the ground ginger, baking soda, and salt.
3. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed until lightened, about 3 minutes. Beat in the egg and continue beating until smooth.
4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and paddle.
5. Beat in the grated ginger, crystallized ginger and the honey. After they are incorporated, beat in the remaining flour mixture. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.
6. Roll 1/2 tablespoon of the dough between the palms of your hands to make a little sphere, then roll it in a shallow bowl of raw sugar. Place it on one of the prepared pans. Continue with the remaining dough, keeping the subsequent cookies about 2 inches apart on all sides. Make sure these are small and spaced. They spread a lot.
7. Bake the gingersnaps until they spread and become deep golden, 15 to 20 minutes. After the first 10 minutes, place the pan from the lower rack on the upper one and vice versa, turning the pans from back to front at the same time. If you know that your oven gives off strong bottom heat, stack the pan on the lower rack on top of a second one for insulation. If you're working with only one rack, just turn your pan from back to front after the first 10 minutes.
8. Slide the papers off the pans to cool the cookies. If you have only one more pan of gingersnaps to bake, readjust one of the racks to the middle level for baking.
 

Results: Y'all. These are some of the best ginger snaps I've ever had in my whole life!!! They're so gingery and delicious! I LOVE the crystallized ginger. Everybody went nuts over them. If you store them in the freezer, you can eat them straight out of the freezer and they stay fresher longer.

2011, Recipe 113: Sausage Brioche Dressing

Recipe courtesy of Claire Robinson

• 1 brioche loaf, cubed into 1-inch pieces
• 1 pound pork breakfast sausage (no casings)
• 4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces
• 4 cups stock
• 1/4 cup chopped sage leaves
• Kosher salt and fresh ground black pepper 

Preheat the oven to 400 degrees F.

Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

Results:  I made this for Thanksgiving and it was AMAZING!! Use brioche!! It's egg-y and fattening and delicious!!! Simple but amazing!! Did I say it was amazing?? It was amazing!! The next morning, it inspired me to create my new favorite post-holiday breakfast: dressing with a fried egg. I'm drooling right now!!

2011, Recipes 110-112: Casseroles and Such: Cabbage Casserole, Stuffed Shells and Stuffed Mexican Peppers

 Cabbage Casserole
*Combination of several recipes

• 1 small head cabbage, shredded
• 1 teaspoon olive oil
• 1 chopped onion
• 3 cloves garlic, minced  
• 1.5 pounds lean ground beef
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon crushed red pepper
• 1 teaspoon oregano
• 1 (16 oz.) can tomatoes

Cook the cabbage in boiling salted water until crisp-tender. DO NOT OVERCOOK. It will continue to cook in the oven and you want your cabbage to be a little firm. Meanwhile, in a saucepan, saute the onion in olive oil over medium heat until onion is translucent. Add ground beef and spices and brown. Drain. Drain cabbage and place half in a greased 2-1/2-qt. baking dish. Top with half of the ground beef, add half of the tomatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 30 minutes or until the cabbage is tender. 

Results: Quite yummy! Rashan is alternately scared of cabbage because of bad experiences as a kid but he liked this, too.

Stuffed Shells
Recipe courtesy of Allrecipes.com

• 1 (16 ounce) package jumbo pasta shells
• 4 cups large curd cottage cheese
• 12 ounces mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• 1 pinch garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 8 ounces sliced fresh mushrooms
• 1 (26 ounce) jar spaghetti sauce
• 1/4 cup grated Parmesan cheese

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
2. Blend cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, mushrooms and garlic powder in a food processer. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells using a ziploc bag with a corner snipped off.
3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving. 

Results: I made this recipe because Rashan requested it and hated every minute. I found it overly time consuming for the result. Some of my shells broke so I ended up just mixing it all together like a casserole. I think this also needed another flavor. Maybe spinach or meat. 

Stuffed Mexican Shells
Recipe courtesy of Jasgirl at Allrecipes.com with a few modifications

• 1 pound ground beef
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1/2 cup cooked rice
• 1 (14 ounce) can diced fire-roasted tomatoes, divided
•  4 large poblano peppers
•  2 cups shredded Mexican cheese

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Brown ground beef over medium heat with spices, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the cooked rice and 1/2 of the tomatoes; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in half of the cheese.
3. Meanwhile, cut the poblanos in half lengthwise. Remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 5 to 7 minutes.
4. Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Spoon the remaining tomatoes over the peppers and cheese. Cover with aluminum foil.
5. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes. 

Result: Delicious! I might make a casserole-type version of this one again tonight!

2011, Recipe 107-109: Vegan Black & White Bean Soup, Black Salt Asparagus, Chipotle-Smashed Sweet Potatoes

Since I'm quite behind, I'll do a bunch of sides in one post. You could use these for a weeknight meal or holiday meals. I think you'll like them!

Vegan Black and White Bean Soup
Recipe courtesy of Allrecipes.com

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery rib, chopped
• 1 tablespoon crushed garlic
• 1 teaspoon thyme
• 1 (14.5 ounce) can black beans, drained
• 8 cups vegetable broth, divided
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can white beans, drained
• 1/2 teaspoon dried sage

Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes. 

Results: Very yummy! I would suggest adding a teaspoon of celery salt. Here's a secret... my version wasn't vegan... ore even vegetarian. I don't like vegetable broth (barely glorified water) so I used chicken broth.

 

 Black Salt Asparagus
Recipe courtesy of Allrecipes.com

• 1 bunch fresh asparagus, rinsed and trimmed
• 3 tablespoons olive oil
• 1 tablespoon black sea salt, or to taste

Preheat the oven broiler. Set the oven rack about 6 inches from the broiler.
Place the asparagus spears on a baking sheet, and drizzle with olive oil. Sprinkle with black sea salt.
Broil the asparagus until tender and starting to brown, 6 to 10 minutes. 

Results: I got some black lava salt for our wedding. Loooooooved this recipe! So yummy! Rashan said the black salt tastes exactly like regular salt. I think it's saltier so there!

 

Chipotle-Smashed Sweet Potatoes
Recipe courtesy of Alton Brown

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• 1 whole canned chipotle pepper in adobo sauce, chopped
• 1 teaspoon adobo sauce from can of peppers
• 1/2 teaspoon salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately. 

Results: I now know if I didn't like this recipe, there's no hope for me and sweet potatoes as a side dish. Rashan loved it. I did not. Blech. But that's no fault of the recipe.

2011, Recipe 106: Sausage and Potato Casserole

Recipe courtesy of Cooks.com

1 lb. pork sausage meat
3 c. cubed raw potatoes
3 tbsp. flour
2 1/2 c. milk
1 c. shredded Cheddar cheese
Paprika

 

Fry sausage in a large skillet, use a large spoon or fork to break up and stir the meat while it cooks.

As soon as all pink color is gone, push meat to one side and brown potato cubes slightly in the sausage drippings. Stir potatoes and sausage together, sprinkle flour over mixture. Stir until flour is absorbed by the fat. Add milk to cook and stir until thickened slightly.

Pour mixture into a 2 quart casserole. Sprinkle cheese and paprika over the top, cover and bake in 350 degree oven for 30 minutes. Uncover and bake 15 minutes more or until potatoes are tender.

Results: I drained the sausage and reserved a little of the fat to fry the potatoes in. I wanted something simple but I thought this was just okay. I've become more accustomed to more complex flavors. This fell quite flat. Typical of recipes from this site.

Thanksgiving Menu 2011

It's that time again!  As a confident cook, this is one of my favorite times of year!  I get to try at least 5 of the recipes I've been hoarding for the rest of the year!  Who am I kidding?  At least 7.  Last year (that list didn't include the shrimp bisque I ended up making) I made one of the best turkeys I've EVER had.  And I don't even like turkey!  This year we'll be at my mother-in-law's house so I won't need to do the meat.  They have some favorites and I have free reign to make whatever I want.

Meat 
Rashan & I had fried oysters our first Thanksgiving together at his mom's house & now we require them at all holiday gatherings!!!
Turkey, ham, fried oysters

Soup & Appetizers
My family didn't eat soup for holiday meals traditionally but with in subscribing to food magazines for years, I now consider them a staple!  For meals at my mother-in-law's, Tyler's ultimate french onion soup is required! 

French onion soup, chicken liver paté (me/Tyler Florence), marinated chickpeas (me/Tyler Florence), olives with rosemary & orange (me/Tyler Florence)

Sides
The most important thing about Thanksgiving?? Maybe... Meat is required, but Thanksgiving would be worthless without a plethora of sides.  I knew I wanted to try a dressing even though they use stuffing.  My sister-in-law makes a fabulous mac & cheese so she'll be doing that.  And grandma's mac & cheese is a staple at their holiday suppers.  Without it, there would be mass revolt!
Stuffing, sausage brioche dressing (me), french-style green beans, squash casserole (sis-in-law), cranberry sauce, goose fat smashed potatoes (me/Rachael Ray), mac & cheese (grandma), sweet potatoes (mom-in-law)

Bread
I'm not a bread person unless it's in dressing or laden with butter (brioche or croissants)... I doubt I'll even touch these.  No one requested cornbread.
Crescent rolls

Dessert
I'm making a tart mostly because I've had a tart pan for almost a year and never used it!  I'm also considering a pumpkin custard and a chocolate mousse since they love all things chocolate!
Triple the Ginger snaps (me), streusel pear tart (me), sweet potato pie (sister-in-law)

Slow Cooker Chicken with Brown Rice & Tomatoes and Sauteed Broccolini

I've started doing a lot of riffs on existing recipes.  Here are a few of those takes.

Slow Cooker Chicken with Thyme & Rosemary
Based on this recipe from Emeril Lagasse

• 3 chicken leg quarters, cut into thighs and legs
• Kosher salt
• Cracked white pepper
• 1/2 cup diced onion
• 4 cloves garlic, peeled and smashed
• 3 sprigs fresh thyme 
• 3 small sprigs fresh rosemary
• 1 lemon, juiced 
• 1/2 cup chicken broth
• 1 teaspoon butter
• 1 teaspoon flour

Season the chicken liberally with salt and pepper. Heat oil in a skillet over medium-high heat.  Cook well until well-browned on all sides.  Place in a slow cooker. Scatter the onions, garlic, thyme, rosemary, lemon juice and broth over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 4 hours, undisturbed.

Remove the chicken from the slow cooker, and pour the juices into a 2-cup heatproof container. Melt the butter over medium heat in a small saucepan.  Whisk in flour.  Cook until lightly browned. Add broth. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Serve chicken with the thickened pan juices ladled over the top.

Results: Wonderful!  Fall off the bone chicken!



Brown Rice, Tomatoes & Thyme
Recipe courtesy of Ina Garten

• 1 cup Texmati brown rice
• 2 teaspoons kosher salt, divided
• 1/4 cup Champagne or rice wine vinegar (I used sherry vinegar)
• 2 teaspoons sugar (I just used 1 teaspoon)
• 1 tablespoon good olive oil
• Freshly ground black pepper
• 1 pound ripe tomatoes, large-diced (I found 1 lb. to be way too much tomato)
• 1 cup packed basil leaves (1 large bunch), chopped (I subbed thyme)

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Results: Delicious!

Sauteed Broccolini
Recipe courtesy of Ina Garten

• 1 bunch broccolini
• Kosher salt
• 2 tablespoons unsalted butter
• 1/2 lemon, zested
• 1 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.

Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Results: Very good!  Bizarrely it was my first time blanching anything?? What's wrong w/me? IDK.

Buffalo Blue Cheese Chicken Sausage Burgers with Cilantro Raita

This recipe, like most of the recipes I create, started with a sale.  Fresh Market had its chicken sausage half off with some pretty amazing-sounding flavors so I took advantage!  I knew the buffalo chicken would need something cooling.  A regular blue cheese dressing was out because it was already in the burger.  I LOVE raita and had all of the ingredients for it on hand.  Match made in heaven!

Raita

1/2 medium cucumber

2 teaspoons ground cumin, dry toasted

1 cup plain yogurt

1 clove garlic, peeled and minced

2 tablespoons fresh cilantro, chopped

Juice of 1/2 lemon

2 teaspoons salt

1 teaspoon ground black pepper

Burger

• 1 1/2 lbs. buffalo blue cheese chicken sausage, removed from casing
• 1/2 small onion, diced
• 2 tbsp. Frank's Red Hot Sauce (optional)
• One tomato, sliced
• 4 buns, toasted

Yields: 4 burgers

1. Combine raita ingredients.  Cover and set in the refrigerator.
2. Combine chicken sausage, onion and if using, hot sauce.  Score with the side of your hand to make four evenly-sized burgers.  Make them a little flatter than you would for a beef burger because they will plump a bit.
3. Cook in a skillet between medium and medium high heat for about 4 minutes on each side until browned and cooked through.
4. Drain burger.  Place on bottom bun, top with raita, tomato and top bun.  If you have lettuce, add that, too.

Results: This burger had just the right amount of spice for me.  I like medium spicy... hot enough to make your nose run a little but not enough to make your eyes water.  But Rashan could have had it much spicier.  We both loved it!  I served it with a side of blue corn tortilla chips that we dipped into the excess raita.  This is a quick and easy meal that would also be great for cookouts with people avoiding beef or pork.

2011, Recipe 105: Pepper Crusted Salmon with Creamy Chickpea Vinaigrette

Recipe courtesy of Tyler Florence

• 1 lb. salmon fillet
• 2 T. ground coriander
• 1 T. ground black pepper
• 2 T. olive oil
• Salt and pepper
• 1 15 oz. can of chickpeas, with liquid
• 1/4 c. olive oil
• juice from 1 lemon
• 1 T. cumin
• 1 tsp. paprika
• Salt and pepper
• Spinach, dill and mint
• lemon wedges for garnishing

Mix together the coriander and ground pepper, and spread it in an even layer on a plate. Dredge both sides of the salmon in the pepper mixture, so it’s nice and well coated, and then sprinkle a bit with salt and pepper.

Dump the can of chickpeas, with their liquid, into a mixing bowl. Add the olive oil, lemon juice, cumin, paprika, and a bit of salt and pepper, and mix it all up together. Put about half of the chickpea mixture into a food processor or blender, and blend it until it’s nice and creamy, then add it back with the rest of the chickpeas and stir together.

Combine spinach, dill & mint and pile on the side of plate.  Plate chickpeas and vinaigrette.  Top with salmon.

Results: So good!  This was definitely one of my favorite recent recipes.  It's very quick, very easy and very delicious.  That crust impressed both of us!  The dumping the chickpeas w/their liquid stumped me.  I mean I guess.  It didn't harm the flavor but I'm so used to rinsing my canned beans that I was confused.  And this actually makes a delicious salad as well.  Y'all know I don't like mint so I didn't use that.

2011, Recipe 104: Sky High Cranberry Apple Pie

Recipe courtesy of Martha Stewart

Aerial pie view

This recipe came from the November 2011 issue of Martha Stewart Living (and isn't online yet).  It's an apple pie that calls for FIVE POUNDS of apples.  Whoa.  I used four pounds and I really can't see how an additional pound would make my pie as high as hers.  Her pie was crazy.  I made her basic pie crust.  It wasn't my first crust but it was my first in a food processor and that makes the process (tee hee) even easier!  I loved it!  I was told this was the best crust one of my people had ever tasted.  I like sweeter crusts so I'd probably add more than a tablespoon of sugar.

Side pie view

My biggest issue with this pie is it takes almost three and a half hours what with resting the crust twice, the pie once and cooking the pie for over an hour and a half.  It's ridiculous and smells torturously delicious.  But the combo of cranberries and apples in a pie was a hit at the October party!  Plus it's beautiful!  I was supposed to use sanding sugar but I used turbinado which created the black speckles.