Author: Natalie

Slow-Cooked Yellow Squash

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I’ve had this recipe for a few years, since a summer 2007 Everyday Food issue, and I just tried it, and I loved it. It’s not showy, but cooking

Martha's pic

the squash this way really brought out the nuttiness of the crookneck, just like Martha said it would.  I also loved that it cooked while I prepared everything else for dinner. So, if you happened to pick four yellow squash out of your garden yesterday like I did (it’s the only item producing this year, but that’s one better than last!), you may want to give this recipe a go. I’m definitely using it again and again.

Slow-Cooked Yellow Squash

  • 2 tablespoons olive oil
  • 1 medium onion, halved and thinly sliced
  • 4 yellow squashes (8 ounces each), thinly sliced
  • Coarse salt and ground pepper
  1. In a large pot, heat oil over medium-low. Add onion, squashes, and 2 tablespoons water. Season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until soft, 30 to 35 minutes.

Green Salad with Honeyed Pinenuts

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I can’t believe it’s been so long since I’ve posted, but with reunions, weddings, and a flood in our house, I just haven’t gotten to the

I took this picture the time I had added peaches

computer much. But, I have a handful of recipes I have loved this summer, so here’s the first one. I’ve made this salad four times in the last month, and I’m loving it! I make lots of changes according to what I have on hand (thanks to Bountiful Baskets, too), so I’ve actually never used arugula and endive, just lots of other lettuces. I’ve also added peaches, which I liked.  So, feel free to substitute, and I’m sure you’ll still end up with a wonderful salad. Enjoy! FYI, this recipe comes from the 2009 Food and Wine Annual. And it was awarded as a staff favorite

Green Salad with Honeyed Pinenuts

1/2 c. pinenuts (can substitute walnuts or pecans if pinenuts are wildly overpriced, like they are here)
2 T. + 2 t. honey (clover is best)
1 1/2 T. cider vinegar
2 t. whole grain mustard
1/2 t. dijon mustard
1/4 c. extra virgin olive oil
salt and fresh black pepper
4 oz. baby arugula (I’ve been using romaine and baby bibbs)
2 Belgian endives (haven’t tried yet, but I’m sure they add)
4 oz. blue cheese, crumbled (I’ve been using Costco’s goat cheese, which is milder and more to my taste)

1. Line a baking sheet with parchment paper and lightly coat the parhment with cooking spray. In a nonstick skillet, combine the pine nuts with 2 T. of the honey. Cook over moderately high heat, stirring until the nuts are golden and coated with honey, about 4 minutes. Pour the nuts and honey onto the baking sheet. Using a spatula, spread the nuts in an even layer; let cool.

2. In a small bowl, whisk the remaining 2 t. of honey with the vinegar and the mustards. Gradually whisk in the oil, season with salt and pepper. In a large bowl, toss the arugula with the endives and blue cheese. Break the honeyed pine nuts into small pieces and add them to the salad [the candy is on the pliable side–the honey doesn’t get hot enough to become a brittle]. Add the dressing, toss to coat, and serve at once.

Smoky Beef (or Pork) Tacos

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Another great recipe from Everyday Foods. I use a Boston Butt Pork roast instead of the beef, usually, and I cook it in a crock pot, and let it go all day. We love this recipe, and all the accompaniments, too.

Smoky Beef (or Pork) Tacos

  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted

    Martha's Image, not mine

  1. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
  2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
  3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

Note: To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).

Accompaniments:

Avocado-Onion Relish

  • 2 diced avocados
  • 1 finely chopped medium red onion
  • 1 tablespoon fresh lime juice
  • Salt and pepper
  1. Combine avocados, red onion, and lime juice. Season with salt and pepper.
Corn and Tomato Salsa
  • 1 10-ounce box thawed frozen corn
  • 1 cup quartered grape tomatoes
  • 2 teaspoons vegetable oil
  • 2 teaspoons red-wine vinegar
  • Salt and pepper
  1. Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema

The relish, salsa, and crema. Also Martha's pic.

  • 16 ounces reduced-fat sour cream
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped cilantro
  • Salt and pepper
  1. Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

Bakeless Cherry Cheesecake Tart

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I’ve made this recipe two times in the last week, because it comes together so fast and is great. I’ve topped it with fresh blueberries and rapsberries, instead of the cherries. Terrific! This recipe comes from Everyday Food, June 2007. If you use a premade graham crust, it doesn’t taste quite as great, but comes together in about 10 minutes–awesome.

Bakeless Cherry Cheesecake Tart

9 graham crackers
2 T. plus 1/4 c. sugar
6 T. unsalted butter, melted
6 oz. cream cheese, room temperature
1/2 t. vanilla
[grated zest of one lime or lemon–my addition, but I liked it a lot]
3/4 c. heavy cream
1 lb. fresh sweet cherries, pitted and halved
1 T. seedless raspberry jam [I haven’t done this step–but I’m sure it makes it look great.]

1. Preheat oven to 350. Pulse graham crackers and 2 T. sugar until ground in a food processor (or with a rolling pin in a baggie). Transfer mixture to a 9″ tart pan with a removable bottom (or a pie tin). Firmly press mixture into bottom and up the sides of pan. Bake until browned and fragrant, 10-12 minutes. Let cool completely on a wire rack.

2. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 c. sugar until light and fluffy [and zest, if using]. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart for at least 30 minutes or, covered, up to one day.

 

Jicama Chopped Salad with Salsa Verde Dressing

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I was looking on epicurious for good recipes with jicama, and I found this recipe. It looked great, and it has received rave reviews. I made it three times that week (using the entire large jicama). This salad is flavorful, unique, and really nice for a summer day! Without the avocado, it also can hold up two days–nice if you need to make something a day early. 

Jicama Chopped Salad with Salsa Verde Dressing

For dressing:

  • 3 tomatillos, husked, quartered
  • 1/3 cup (lightly packed) cilantro
  • 5 tablespoons fresh lime juice
  • 1 teaspoon chopped jalapeño chili
  • 1 garlic clove, peeled
  • 6 tablespoons vegetable oil
  • 1/2 cup finely chopped green onions

For salad:

  • 2 1/2 cups chopped romaine lettuce
  • 2 cups chopped green cabbage
  • 3/4 cup chopped seeded tomatoes
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels
  • 1 avocado, pitted, peeled, diced
  • 1/4 cup feta cheese, crumbled
  • Corn tortilla chips (optional)

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.

Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

Parmesan and Garlic Burger Buns

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King Arthur Flour Company emailed me this recipe a couple of weeks ago, and since I have never put seasoning in a bun before, I tried it, and I really, really liked it. Unlike the other bun recipe on my blog, this one is not as moist, and should probably be used the day it’s baked, although mine were decent up to two days after. I really liked the extra flavor with the burger in conjunction with the burger, and I especially loved the aroma from the oven–it felt like we were in a pizza parlor. Fun!

Parmesan and Garlic Burger Buns

  • 2 3/4 cups all-purpose flour
  • 1/2 cup finely grated sharp cheddar or Parmesan cheese
  • 3/4 teaspoon salt*
  • 1 teaspoon onion or garlic powder, optional but tasty
  • 1 tablespoon sugar
  • 2 1/2 teaspoons instant yeast
  • 4 tablespoons softened butter
  • 1 large egg
  • 2/3 to 3/4 cup lukewarm water**
  • *Use 1 teaspoon salt if you use freshly grated cheese
  • 2 T. melted butter, for brushing
1. Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you’re using a bread machine.
2. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy.
3. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
4. Shape the dough into balls, and space them on a lightly greased or parchment-lined baking sheet.
5. Gently flatten the buns with your hand until they’re about 3 1/2″ to 4″ wide.
6. Cover the buns, and let them rise for 60 to 90 minutes, until they’re noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
7. Brush each bun with some of the melted butter.
8. Bake the buns for about 20 minutes, until they’re a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
9. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.
Yield: 6 big buns.

Kitchen Sink Cookies

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This recipe appeared in Everyday Food back in March 2008, and it’s been my go-to for an everything cookie. In fact, I use it for day trips and outings instead of the sugary granola bars from the store (I figure they are about the same nutrition value–if not better). I’ve revised it a bit, but I’ll post both the original and my substitutions. I’ve also been learning how to adjust to high altitude, so I’ll put the variations in. For high altitude, you’re also supposed to add more liquid, but I’m not sure where here–I haven’t tried adding another egg. How I’ve altered it here works for 4500 feet above sea level. Anyway, this isn’t a decadent cookie, necessarily; it’s just a great kind-of healthier cookie to have in the repertoire.

Kitchen Sink Cookies

2 1/2 c. flour (I use 1 c. whole wheat + 1 1/2 c. white)
1 t. salt
1 t. baking powder (3/4 t. if high altitude)
1/2 t. baking soda
1 c. butter, softened (I use 12 T.–less greasy)
1 c. packed brown sugar (use 2 T. less if high altitude)
1 1/2 t. light corn syrup
1 T. pure vanilla
2 large eggs
1 c. chocolate chips
1/2 c. raisins (or craisins, dried cherries or white chocolate chips)
1/2 c. chopped pecans (toast them first, and they’re better)
1/2 c. old-fashioned rolled oats (or coconut–I do white chocolate, chocolate, coconut and pecans–it’s a great cookie)

1. Preheat oven to 375. Line two baking sheets with parchment paper. Set aside.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

3. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.

4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

5. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12-16 minute, or until cookies are lightly browned, rotating sheets halfway through.

6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely. (Stores at room temperature in an air-tight container for up to 3 days.)

Quick, Flavorful Chicken Tacos

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With cilantro, avocado & tomatoes

Here’s another great recipe from the Best of ATK 2011 Annual. If you’re looking for something easy to prepare tomorrow for Cinco de Mayo, here’s the ticket. The sauce comes together fast, but is so great, my husband was licking the skillet. Really. This recipe is a perfect weeknight meal.

Quick & Flavorful Chicken Tacos

2 T. unsalted butter
4 cloves garlic, minced
2 t. minced canned chipotle chile in adobo sauce
3/4 c. chopped fresh cilantro
1/2 c. orange juice
1 T. Worcestershire sauce
1 1/2 lbs. boneless, skinless chicken breasts, trimmed
1 t. yellow mustard
salt and pepper
12 (6-in.) flour tortillas, warmed
Toppings for serving: shredded lettuce, grated cheese, diced avocado, tomato, and sour cream

1. Melt the butter in a 12-inch skillet over medium-high heat. Add the garlic and chipotles and cook until fragrant, about 30 seconds. Stir in 1/2 c. cilantro, the orange juice, and Worcestershire and bring to a boil. Add the chicken and simmer, covered, over medium-low heat until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes, flipping the chicken halfway through. Transfer to a plate and tent with foil.

2. Increase the heat to medium-high and cook until the liquid is reduced to 1/4 c., about 5 minutes. Off the heat, whisk in the mustard. Shred the chicken into bite-size pieces and return it to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper to taste. Serve with the tortillas (and other toppings, if desired).

Chewy Brownies (that taste like Ghirardelli box mix, but better)

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atk-brownie
This is the recipe I referenced under the Baked Brownie. I was pleased to see that ATK acknowledged that there IS something to a box brownie mix, especially Ghirardelli’s. In order to recreate the chewy texture, Andrea Geary at ATK created this recipe (published in the Best of ATK 2011 Annual), and as I mentioned before, it gets high marks (my oldest son tonight told me that if there was the best brownie restaurant in the whole world, and he was eating there, this brownie would still be better. I would like to go to that best brownie restaurant in the world. Sounds like heaven). You may have the shock I did when I saw how much sugar goes into it, but I guess the sugar is, in part, what makes the brownie so distinctive and so much like a box!

Chewy Brownies (better than Ghirardelli box mix)

1/3 c. dutch-processed cocoa
1 1/2 t. instant espresso (optional)
1/2 c. plus 2 T. boiling water
2 oz. unsweetened chocolate, chopped fine
4 T. unsalted butter, melted
1/2 c. plus 2 T. vegetable oil
2 large eggs
2 large egg yolks
2 t. vanilla extract
2 1/2 c. sugar
1 3/4 c. unbleached all-purpose flour
3/4 t. salt
6 oz. bittersweet chocolate, cut into 1/2 inch pieces

1. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Line a 13 x 9 inch baking dish with a foil sling, lightly coat with vegetable oil spray, and set aside (I use Reynold’s nonstick aluminum foil and I love it).

2. Whisk the cocoa powder, espresso powder (if using), and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil. (The mixture may look curdled.) Add the eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the bittersweet chocolate pieces.

3. Scrape the batter into the prepared pan and bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 30-35 minutes. Transfer the pan to a wire rack and cool for 1 1/2 hours.

4. Using the foil overhang, lift the brownies from the pan. Return the brownies to the wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and  serve. (The brownies can be stored in an airtight contained at room temperature for up to 4 days.)

The Baked Brownie

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I picked up the most lovely cookbook three years ago at my Lincoln library, checked it out about 5 times, and finally decided to buy it. It’s called Baked, and I’ve now seen it at Williams-Sonoma. It’s from a small bakery in Brooklyn, and it’s cover claims that America’s Test Kitchen rated it’s brownie the best in America. BEST. Don’t you have to buy a book that says that?

So, I’ve made the Baked Brownie, and it is decadent and lovely. But, I had a bake-off, using the exact same chocolate, with the Baked brownie and three others, one from America’s Test Kitchen, a box mix, and a Joy of Cooking recipe that I love. Well, 7 out of 8 votes went to America’s Test Kitchen. So for what it’s worth, I’ll post that recipe as well (when I can get to it!). I should note, though, that it’s essential to use good chocolate. I don’t use Baker’s anymore–I usually buy a bulk amount of Guittard, Ghiradelli, or if I can find it, Caillebaut. Candy stores (J.A.R. in R.I., Funfinity in Provo, Orson Gygi’s in Salt Lake) sell these in large amounts, which makes the price per oz. better than Baker’s, and then you can use it over the course of several months (or split it with a friend). I also try to get my loving relatives to bring me Trader Joe’s 1 lb. bars of dark chocolate, which I think are pretty grand. That’s what I’ve been making these with lately.

The Baked Brownie

1 1/4 c. all-purpose flour
1 t. salt
2 T. dark unsweetened cocoa powder
11 oz. dark chocolate, 60-72% (this is a lot!)
1 c. unsalted butter, cut into pieces
1 t. instant espresso powder (I leave this out ’cause I never have any)
1 1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
5 large eggs, at room temperature (which I accomplish by placing the eggs in a warm bowl of water before doing anything else so they can warm while I prepare the rest of the ingredients)
2 t. pure vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days. (And if you can resist, they taste better 24 hours after baking.)