Roasted Squash Lasagna with Herbs

September 2, 2015Leave a comment

I found this recipe in my Sunset magazine last month (or so), and since my yellow squash plant is by far the most happy one in my garden this year, this recipe got used immediately. I then took thislasagna with me to a potluck gathering (it was a little on the fly–I had to use what I had in the house–another point for this recipe), and it turned out to be quite a crowd pleaser, so I’m happy to share it. I wish I could claim more responsibility for its invention, but my only contribution was throwing in cherry tomatoes (which are not in the original recipe), since I have a small tree of a tomato plant growing out of my southern window. This recipe is a delight. Perfect for this time of year.

3 1/2 lbs. green or yellow zucchini (10 medium), ends trimmed, thinly sliced lengthwise

1 3/4 t. kosher salt, divided

3 T. olive oil, divided

1/2 c. chopped shallot

2 garlic cloves, chopped

2 c. raw corn kernels (from 2 or 3 ears corn) (frozen or canned would really be fine, too)

1 t. fresh thyme leaves

15 oz. ricotta cheese

1 1/4 c. shredded parmesan cheese, divided

1 large egg, beaten to blend

1/4 cup chopped basil leaves

2 tablespoons chopped chives
1 pint cherry tomatoes, halved

1/4 teaspoon pepper

1 1/2 tablespoons butter, divided

1. Line 3 rimmed baking sheets with paper towels and arrange zucchini in a single layer on top. Sprinkle with 1 1/2 t. salt and set aside 30 minutes. (This is an important step if you don’t want a soupy lasagna in the end.)

2. Meanwhile, heat a grill to medium (350° to 450°). Heat 1 T. oil in a medium frying pan over medium heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown, about 2 minutes. Add corn and thyme and cook until corn is just hot, 2 to 3 minutes. Transfer to a medium bowl. Stir in ricotta, half of parmesan, the egg, basil, chives, pepper, and remaining 1/4 t. salt.

3. Preheat oven to 375°. Press water out of zucchini with more paper towels and remove all paper towels from baking sheets. Brush zucchini all over with remaining 2 T. oil. Grill half of zucchini, turning once, until grill marks appear, 2 to 4 minutes; transfer to rimmed baking sheets as cooked. Repeat with remaining zucchini.

4. Butter bottom of a 9- by 13-in. baking dish with 1/2 T. butter. Arrange a quarter of zucchini ribbons crosswise in bottom of dish, overlapping slightly. Evenly spread a third of corn-ricotta mixture over zucchini. Sprinkle with a handful of tomatoes. Repeat process 2 more times, ending with zucchini. Sprinkle remaining parmesan on top and dot with remaining 1 T. butter.

5. Bake until lasagna turns golden brown, about 45 minutes, rotating dish halfway through for even browning. Let rest 20 minutes before serving.

Dulce de Leche Pear Muffins

August 28, 2015August 28, 2015Leave a comment

I have some firmer pears that my kids just weren’t eating, so I decided to bake them up, and see if that helped their appeal. I found this recipe in a darling British baking book called Family Baking, and I’ve changed it a bit, but loved the results. Very beautiful muffins, not very sweet, and the dab of dulce de leche on top seemed to be the perfect thing. A nice little treat to welcome in the almost-here fall weather.

Dulce de Leche Pear Muffins

8 T. butter
2/3 c. milk
3 large eggs
6 T. dulce de leche (I used Trader Joe’s)
1/2 c. light brown sugar
1 1/2 c. spelt flour (you may also use wheat, oat, or white flour, if you prefer)
1 1/2 c. all-purpose flour
1/2 t. salt
2 t. baking powder
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
2 large, firm pears, cored, peeled, and finely chopped

Preheat the oven to 400 degrees. Prepare a muffin tin with liners.

Microwave the butter for twenty-five seconds (or until melted) and let cool slightly.

In a large mixing bowl, and using a balloon whisk, whisk together the milk, eggs, 2 T. of the dulce de leche, the sugar, and the melted butter.

Sift the flours, baking powder, salt, and spices and whisk together. Scatter the chopped pear over the top and, using a wooden spoon, gently fold it in until just combined.

Divide the mixture between the muffin tins. Sprinkle each muffin with a little bit of sugar, and bake for 18-20 minutes or until lightly browned and a toothpick comes out of the center clean.

Let muffins cool slightly on a rack, then remove from the tin and place about a teaspoon of dulce de leche on the top of each muffin.

Chicken Satay Skewers

August 21, 2015August 21, 2015Leave a comment

So, just trying to find more quick dinners that are great. Here’s one that I found in Jamie Oliver’s Meals in Minutes, though I only used the skewers from the full menu outlined there. But they are good and easy and fast, and I love that he doesn’t ask that the chicken be marinated, because I’m never on the ball enough to do that! I paired this chicken with sticky rice and peanut sauce and lemon-cucumber salad, soaking the rice first, then putting it on, then salting the cucumbers, then cooking the chicken, and finally the peanut sauce and some cut fruit. The recipe, of course, is Oliver’s language, not mine, but I love it.

Chicken Satay Skewers

Satay
½ a small bunch of fresh cilantro
1 fresh red chili
½ a clove of garlic
3 heaped tablespoons good-quality crunchy peanut butter
soy sauce
a 2″ piece of fresh ginger
2 limes

Chicken
4 skinless chicken breasts
runny honey, for drizzling

1.Turn the grill on to full whack. Lay 4 wooden skewers in a tray of cold water to soak (if they float, use a plate to weight them down). Put the standard blade attachment into the food processor.

2. Put the cilantro (stalks and all) into the food processor with the chili (stalk removed), peeled garlic, 3 heaped tablespoons of peanut butter and a lug of soy sauce. Peel and roughly chop the ginger and add. Finely grate in the zest of both limes, then squeeze in the juice from 1 of them. Add a couple of splashes of water and whiz to a spoonable paste. Season to taste. Spoon half into a nice bowl and drizzle with extra virgin olive oil, put the rest aside.

3. Line the chicken breasts up on a plastic board, alternating ends, and close together. Gently and carefully push the skewers through the breasts. Slice between the skewers to give you 4 kebabs. Thread any stray pieces on the ends of the skewers. To make the chicken crispier you can score it lightly on both sides. Scoop the rest of the satay mix from the processor into a roasting tray, add the chicken skewers and toss with your hands to coat, rubbing the flavor into the meat. Clear away the board and wash the knife and your hands. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven, under the grill, for about 8 to 10 minutes on each side, or until golden and cooked through.

4. Turn the skewers over, drizzle with a little runny honey and put back under the grill for 8 to 10 minutes.

5. Take the chicken to the table with a bottle of soy sauce and a few wedges of lime for squeezing over.

Peanut Butter Honeycomb Pie

July 28, 2015Leave a comment

So, I know this recipe comes off as a little overwhelming. I’ve had it in my “to bake” pile for, actually, a few summers. But, when I actually read through the steps carefully, I realized it wasn’t as complicated as I first assumed, and since I had some time to do it in, I did. What a winner. Worth all the steps and truly delicious. Unique. Fun. Summer. Plus, out of the four pies I made for the party I went too, this is the only one that completely disappeared. This recipe comes from the Aug. 2011 bon appetit. And, of course, you can simplify it by leaving out the honeycomb, but the honeycomb really came together in a matter of minutes and was a super beautiful addition.

Peanut Butter Honeycomb Pie

for the crust
9 graham crackers, coarsely crushed
1/4 c. (packed) light brown sugar
1/4 t. kosher salt
1/8 t. freshly grated nutmeg
6 T. (3/4 stick) butter, melted

for the filling
8 large egg yolks
12 T. sugar, divided
1 1/2 c. whole milk
1 vanilla bean, split lengthwise
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 c. creamy peanut butter
2 T. powdered sugar
1/2 t. kosher salt

for the topping
2 oz bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 T. unsalted butter
Honeycomb (see below)
1/4 c. roasted, salted peanuts

for the crust
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9″ glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.

for the filling
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.

Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.

for the topping
Stir chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth.

Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1″-2″ plain border. Pile pieces of honeycomb and salted peanuts on top, then drizzle remaining chocolate glaze over.

Honeycomb Recipe

1 1/2 c. sugar
3 T. corn syrup
1 T. honey
1 T. baking soda, sifted

Line a baking sheet with parchment paper or foil. Combine sugar, corn syrum, honey, and 1/4 cup water in a heavy deep saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; bring to a boil. Cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns pale amber. Working quickly, add baking soda (mixture will foam up dramatically); whisk quickly just to combine. Immediately pour candy over prepared sheet (do not spread out). Let stand undisturbed until cool, about 20 minutes. Hit candy in several places with the handle of a knife to crack into pieces.

Browned Butter Peach Bars

July 23, 2015Leave a comment

I came across this bar cookie in a book titled, Home Baked Comfort, but it actually comes from Deb Perelman (Smitten Kitchen). It’s rich and delicious, and I love baking fruit into desserts, so this recipe is one more great way to bake peaches. These bars keep really well in the fridge for a couple days (they are a little too rich to splurge on in one day) and are the perfect afternoon snack or grown-up treat. Mmm. Can’t wait for the peaches to finish ripening on our tree.

Browned Butter Peach Bars

1 c. (7 ounces or 200 grams) white sugar
1 t. baking powder
2 3/4 c. plus 2 tablespoons all-purpose flour
1/4 t. cinnamon
1/8 t. freshly grated nutmeg
1/4 t. salt
1 c. cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

[So, I actually did this step, although you don’t need to if you don’t have time, and I’m usually not up to the fussiness, but this day I was, and it did make a difference! I would recommend it.]

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Summer Minestrone Soup

July 17, 2015July 17, 2015Leave a comment

I, surprisingly, had to comb through quite a few of my cookbooks to find a soup recipe with kale and yellow squash, and well, I actually never found one, so I changed a Joy of Cooking recipe to accommodate my little garden’s bounty. I loved this soup, and I know I will make it many more times, since my squash, kale, and herbs are the biggest producers so far this year.

Garden Minestrone Soup

2 T. olive oil
4 chicken or pork sausages, casings removed (I like jalapeno!)
1 medium onion, chopped
1 large carrot, peeled and chopped
3/4 c. minced celery, including leaves
8-12 kale leaves, thick stems removed, chopped (or swiss chard)
2 garlic cloves, minced
1 sprig rosemary
1/4 c. tightly packed fresh basil, chopped
1/4 c. tightly packed fresh basil, chopped
14 oz. can diced tomatoes
15 1/2 oz. can Cannellini, Great Northern, or other white beans (rinsed and drained)
10 c. chicken stock
1/2 c. parmesan or parmesan rind
2 t. kosher salt
Salt and 1/4 t. freshly grated pepper to taste

Heat olive oil in a large soup pot over medium heat. Add sausage, breaking it, while, sauteing until browned. Then add onions, carrots, celery, kale, garlic, rosemary, basil and Italian Parsley, stirring until greens are beginning to wilt, 5 to 10 minutes. Cover and cook until the vegetables are tender, about 10 minutes.

Then, stir in tomatoes. Cook, stirring, over medium-high heat for 3 to 5 minutes, then add the beans, the chicken stock, and the cheese. Bring to a boil, reduce heat, and simmer, partially covered for 20-30 minutes.

Remove rosemary sprig, and add salt and pepper to taste. Serve with freshly grated Parmesan or Romano, a drizzle of olive oil, and a slice of terrific bread and rosemary butter.

Rhubarb Almond Cake

July 13, 2015July 13, 2015Leave a comment

This cake tastes even better than it sounds. I turned to this recipe because I had rhubarb on hand, but didn’t want to go to the trouble of a pie, and it turned out just as pretty as the magazine picture, and tasted just summer-perfect. I’ve been waiting so long to have a rhubarb plant and it’s so wonderful picking it. Aaah, summer. This recipe comes from the April 2015 Bon Appetit.

Rhubarb Almond Cake

1 c. (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 c. plus 3 T. sugar, plus more for pan
1 lb. rhubarb stalks, trimmed
1 1/4 c. all-purpose flour
3/4 c. blanched almonds
1 t. baking powder (3/4 t. if at high altitude)
3/4 t. kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 c. plain Greek yogurt or sour cream

Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2″ pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).

Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.

Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.

Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.

Do ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.

A Great Grown-up Cookie

July 8, 20151 Comment

This healthy little cookie is such a nice package: nuts, cocoa nibs, and currants (think, sweet like a raisin but not nearly as big, so not quite so much chew). I loved that it works so well with whole wheat. It’s just such a nice afternoon snack, both for me and the kids. Definitely one you could have on hand all the time, especially because it keeps well in an airtight container for up to two weeks. You could also swap out the nuts and fruits for other favorites, but Alice Medrich imagined it well how it is. This recipe comes from her book , which I love.

Whole Wheat Hazelnut Cookies with Currants and Cacao Nibs

1 c. (5 oz.) whole hazelnuts
1 c. (4 oz.) white-whole wheat flour (I use King Arthur)
1 c. (4.5 oz.) unbleached all-purpose flour
1 3/4 sticks (14 T.) unsalted butter, softened
1/2 c. sugar plus 1 T.
3/8 t. coarse or fleur de sel salt
1 1/2 t. pure vanilla extract
1/4 c. roasted cacao nibs
2/3 (scant) c. currants

Directions:
Preheat the oven to 350 F. Spread the hazelnuts on a cookie sheet and bake for 8-10 minutes until they smell toasty and are golden brown in the middle when you cut one in half. Once cool enough to touch, rub the nuts together to remove as much of their skins as possible (using a towel, if you want). Chop the nuts medium to small.

Combine the flours in a medium bowl and mix with a fork. With a mixer or a strong wooden spoon, beat the butter with the sugar, salt and vanilla until smooth but not fluffy. Mix in the nibs and nuts. Add the flours and mix until just incorporated. Finally, mix in the currants. Scrape the dough into a mass and knead it with your hands a few times to make sure the flour’s incorporated evenly. Form the dough into a 12 x 2-inch log. Wrap and refrigerate for at least two hours.

Preheat the oven to 350 F. Use a sharp knife to cut the cold dough log into slices 1/4-inch thick. Place cookies at least 1 1/2 inches apart on lined or greased cookie sheets. Bake for 12-14 minutes, until the cookies are light golden brown at the edges. Rotate cookie sheets halfway through the baking time to ensure even baking.

This is the picture my daughter Lucie drew for the cookie. Love it!

Allow cookies to cool on the pan for 5 minutes before moving them onto a wire rack where they should cool completely. Store in an airtight container for up to two weeks.

Watermelon Sparklers

July 3, 2015July 3, 2015Leave a comment

There’s of course so many riffs on the American flag when it comes to cakes, cookies, pies, and jello, but I felt like our 4th of July celebration needed something not so sweet. This was my favorite pinterest idea. So pretty, so festive, and one more good thing to eat. Happy Fourth! Don’t worry, there will be plenty of pies and ice cream cake to eat as well.

Ham, Pickles, Mayo, and Cheese on a Homemade Wheat Bun

July 2, 2015Leave a comment

I just cringe when I have to buy store bought hoagies or hot dog buns. I frequently don’t have time in the summer to bake bread, but I regret it when I’m standing in front of all the unsavory options that most markets have for these purposes. So, this year I’ve been a little more proactive in creating a better alternative.

I’ve used this recipe several times for whole wheat bread, and I like the result, but sometimes I decide it’s a little too dry (maybe I overbake it a bit), and I experiment with other whole wheat bread options. (Though I have to say that this recipe makes perfect looking bread every time. It’s definitely not shabby when it comes to a whole wheat bread option.) But as a BUN, well, this recipe is perfect. I’ve made it up for hot dogs and hoagies and picnics and sack lunches. Works every time. It’s perfectly moist and stays fresh for two or three days. This recipe comes from Beth Hensperger’s Beth’s Basic Bread Book (probably my favorite basic bread-making book) and is titled “Perfect Whole Wheat Bread.” Note that it is not 100% whole wheat, but that is very typical of whole wheat bread.

My favorite meal ideas for this bread: ham, cheddar, mayo and pickles for the kids, Nathan’s hot dogs with the mustard and best pickles I can find, cherry jam with a slice of brie, and lettuce, or even just a pb&j.

Whole Wheat Hoagie Rolls or Hot Dog Buns

1 c. warm water (105 F to 115 F)
2 T. (2 packages) active dry yeast
Pinch of brown sugar
1 c. warm milk
1/3 c. light brown sugar
3 T. unsalted butter, melted
1 T. salt
1 egg
2 1/2 c. whole wheat flour, fine or medium grind
3 1/2 to 4 c. unbleached flour or high-gluten bread flour

In a small bowl, pour 1/2 c. of the warm water. Sprinkle the yeast and pinch of brown sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. [I always skip this step, but do it if you’re worried that your yeast isn’t good, just to make sure.]

In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the remaining water, milk, 1/3 c. brown sugar, melted butter, salt, egg and the whole wheat flour. Beat hard until creamy, about 1 minute. Stir in the yeast mixture. [So, I just dump all these ingredients in and start mixing because I know my yeast works and I am used to the feel of the warm water–making sure that it isn’t hot enough to kill the yeast.] Add the unbleached flour, 1/2 c. at a time, until a soft, shaggy dough forms. Switch to a wooden spoon when necessary if making by hand.

Turn the dough onto a lightly floured surface and knead until soft and springy, 1 to 3 minutes for a machine-mixed dough and 4 to 7 minutes for a hand-mixed dough, dusting with flour only 1 T. at a time, just enough as needed to prevent sticking. The dough will be smooth and very springy with a slightly rough surface and sticky quality, but not dry. Do not add too much flour or the baked loaf will be dry and crumbly.

Place the dough in a lightly greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 to 1 1/2 hours. [This usually only takes 45-60 minutes for me.] Do not allow to rise higher than double, or it may collapse and bake into a flat loaf.

Prepare a baking sheet by lining it with a piece of parchment paper. Deflate dough. Divide dough in half, and shape into two long rectangles. Then, cut each log into eight pieces. Flatten each piece of dough, then roll, starting on the short side, into an oval bun, pinching the seam closed and placing the seam-side down on the prepared sheet. Place buns 1″ apart if you want them to touch as they bake, 2″ apart if you don’t. [You can also make this recipe into loaves by preparing two loaf pans and shaping the dough accordingly.] Cover loosely with plastic wrap and let rise at room temperature until almost double in bulk, about 30 minutes. These loaves need only a three-quarter proof for the best baked volume.

Twenty minutes before baking, preheat the oven to 375 F. Place pans on center rack and bake about 18-20 minutes for buns or 35 to 40 minutes for loaves, or until golden brown. Remove immediately from pans to a cooling rack. These freeze well, if you have leftovers!