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An early Spring salad: Quinoa with Cucumber, Feta and Bibb Lettuce

 

If you're a health nut, you probably know about quinoa, the super grain first cultivated by the Incas over 6,000 years ago.  They called it chisaya mama, which means "the mother of all grains."  Interestingly, quinoa is not technically a grain, it's a leafy vegetable related to chard and spinach, but the edible seeds of the plant are the true superstars.

Quinoa is a complete protein, with all nine essential amino acids, more than any other grain.  It's also rich in vitamin B2, magnesium, fiber, iron, zinc, and vitamins E and B6.  So basically, it prevents headaches, hypertension, osteoporosis, cataracts, heart disease, and maybe even breast cancer.  EAT IT.

Beyond all of quinoa's exceptional health benefits, it is a versatile and delicious ingredient.  It cooks up light and fluffy in minutes, and can replace rice or couscous in virtually any recipe.  It's subtle nutty flavor always shines through, whether chilled in a salad, steaming in a side dish, or sweetened in a dessert.

Always rinse quinoa thoroughly in cold water.  When the germ ring separates from the grain, the quinoa is cooked.

Quinoa Salad with Feta & Cucumber
Makes 4 side dish servings or 2 entree

1 cup quinoa
2 cups water
1 1/2 tsp salt
2 tblsp extra virgin olive oil
2 tblsp fresh lemon juice
1 tblsp fresh Italian parsley, chopped
fresh black pepper
1/4 cup Kalamata olives, pitted and halved lengthwise
1 Persian cucumber, sliced
2 oz feta cheese, cubed or crumbled
2 handfuls Bibb lettuce, cut in strips
1 red Belgian endive, sliced on the diagonal

1.  Wash quinoa in 3 changes of cold water, draining in a fine metal sieve.  Stir together quinoa, water, and 1/2 tsp salt in a saucepan and bring to a boil.  Reduce heat to a simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.  When done, the grain appears soft and translucent, and the germ ring will be visible on the outside of the grain.  Let the quinoa cool.

2.  Meanwhile, whisk together lemon juice, oil, remaining salt, pepper, and parsley.  Toss the quinoa, lettuces, cucumber, olives, and feta with the dressing.

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Posted 7 days ago

Superb Black Olive Tapenade recipe from The Barefoot Contessa

This stellar recipe for tapenade comes from the "barefoot contessa", Ina Garten, one of my favorite cooks.  She's a former nuclear policy analyst (!), caterer, and the consummate recipe creator. And she's from Connecticut, my home state :)  I trust any recipe with her name on it.

At our last get-together, I served this with toasted baguette, marinated bocconcini, prosciutto and Genoa salami. I reduced the number of anchovy fillets and it was perfect for my tastes.  Don't be put off by this secret ingredient...it really compliments the olive flavor.

Black Olive Tapenade
6 servings

1/2 lb good Kalamata olives, pitted and diced
3 tblsp capers, drained
3 anchovy fillets
1 garlic clove, minced
1/2 cup good extra-virgin olive oil
1 tblsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp minced fresh thyme leaves
1 tblsp chopped fresh parsley leaves
1 baguette, sliced and toasted

1.  Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.  Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.  Serve on toasts.

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Posted 12 days ago

A Unique Italian Dessert: Polenta Almond Cake

     
Click here to download:
A_Unique_Italian_Dessert_Polen.zip (8015 KB)

We had some friends over for dinner this weekend, and the main course included Grilled Halibut with Lemon and Fresh Oregano, Mashed Potatoes, and Fennel Slaw.  I felt that a chocolate dessert would overpower the delicate winter flavors, so I sought out a brighter finale.  I've seen Giada De Laurentiis and Lidia Bastiannich make a version of this golden Italian cake, but this recipe comes from Martha Stewart.

The cake takes on a flaxen color and crunchy bite from polenta, the Italian name for cornmeal.  Depending on the variety, it can be coarse or finely ground.  For our purposes, it must be finely ground.  If the package doesn't specify, most likely it is medium ground.  If your polenta is medium ground, give it a spin in the food processor.  Ground almonds also contribute to the cake's rich density, and help to keep it moist.  Fresh orange juice brightens the flavor profile, and I imagine lemon would be just as nice.

Polenta Almond Cake
Makes one 8-inch cake

1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup finely ground polenta
1/2 cup all-purpose flour
1 1/2 tblsp cornstarch
1 tsp baking powder
1 tsp salt
12 tblsp (1 1/2 sticks) unsalted butter, room temperature, plus 2 tblsp melted, for pan
1 cup sugar, plus more for pan
3 large eggs, room temperature
3 tblsp freshly squeezed orange juice
1/2 tsp pure vanilla extract
confectioner's sugar, for presentation

1.  Preheat oven to 325°.  Spread sliced almonds in a single layer on a small baking sheet.  Bake until fragrant and golden brown, 10 to 15 minutes.  Transfer to a shallow bowl, set aside to cool.  In the bowl of a food processor, finely grind whole almonds, set aside.

2.  In a medium bowl, whisk together the ground almonds, polenta, flour, cornstarch, baking powder, and salt; set aside.  Pour melted butter into an 8-by-2-inch round cake pan, swirling to coat the bottom and brushing up the sides.  Sprinkle with sugar and toasted sliced almonds.

3.  In the bowl of an electric mixer with the paddle attachment, combine butter and sugar, and beat until light and fluffy.  Add eggs one at a time, beating to combine after every addition.  Beat in orange juice and vanilla.  Add the dry ingredients, slowly beating until just combined.

4.  Pour batter into prepared pan, smoothing top with an offset spatula.  Bake until a cake tester (or toothpick) inserted into the center comes our clean, about 45 minutes.  Transfer baking pan to a wire rack to cool for 15 minutes.  Remove cake from pan, and cool completely.  When completely cool, use a small mesh strainer to sift confectioner's sugar over the top.  Serve with berries or fresh fruit.

 

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Posted 16 days ago

Luscious Lasagna with Rainbow Chard, Sausage, and Bechamel

   
Click here to download:
Luscious_Lasagna_with_Rainbow_.zip (4502 KB)

After buying some beautiful rainbow chard at the farmer's market, I started searching for interesting recipes.  Winter greens like chard, kale, and collards are densely packed with nutrients that stave off cancer and other diseases.  Dressing them up with full-flavored ingredients like garlic, lemon and cream helps to balance their bitterness.

 

This is another Martha Stewart recipe that I tweeked for convenience.  Using rainbow chard instead of Swiss chard throws a bit of pink in the layers and looks really pretty, making this meal a good Valentine's Day option.  I also used a combination of sweet and hot turkey sausage to cut some calories and fat.  And I can never resist adding fresh ricotta to homemade lasagna.  

 

To remove the stems from the greens, fold the leaf in half, and cut the stalk from the edge.  It's fairly easy to find fresh lasagna noodles at the grocery store to save time.  Be generous with the Bechamel, because the pasta will soak it up in the oven.

 

Ingredients

Serves 4

 

For the Filling

1 tblsp extra-virgin olive oil

2 links of Italian turkey sausage, one sweet, one hot, casings removed, meat crumbled into small pieces

2 shallots, peeled, halved lengthwise, and cut into 1/4 inch half moons

1 bunch rainbow chard, stems removed, leaves cut crosswise into 1/4-inch strips

2 garlic cloves, thinly sliced crosswise

1 tsp finely grated lemon zest

1/2 tsp coarse salt

fresh ground black pepper

1 tblsp fresh lemon juice

 

For the Bechamel

2 1/2 tblsp unsalted butter

1/4 of an onion, finely diced

1 tsp coarse salt

pinch red pepper flakes

1/4 cup all-purpose flour

2 cups whole milk

 

fresh lasagna noodles, cut to fit your pan and cooked 

4 oz fresh ricotta cheese, drained if wet

4 oz fontina cheese, grated (1/2 cup)

 

1.  Preheat the oven to 400°.  Make the filling:  Heat oil in a large saute pan over medium-high heat.  Add sausage, and cook, stirring until golden and cooked through, 5 to 6 minutes.  Transfer sausage to a paper-towel-lined plate.

 

2.  Reduce heat to medium, and add shallots to drippings in pan.  Cook, stirring often until softened and translucent, about 4 minutes.  Add chard and cook, stirring frequently, until just starting to wilt, 2 minutes.  Add garlic, lemon zest,  and salt, season with pepper.  Cook, stirring often until chard wilts completely, about 3 minutes.  Stir in lemon juice.  Transfer to a colander to drain.

 

3.  Make the Bechamel:  Melt butter in a medium saucepan over medium heat.  Add the onion, salt, red-pepper flakes, and cook, stirring occasionally until onions are slightly translucent, about 5 minutes.  Stir in flour and cook, stirring, for 1 minute.  Whisk in the milk a little at a time, until incorporated.  Bring to boil, stirring often, then reduce heat to low.  Simmer, stirring gently and often, until thickened and creamy, about 10 minutes.  Remove from heat.  

 

4.  In a 11 x 8 inch baking dish, spread 6 tblsp of bechamel in dish and top with a noodle.  Spread half of the chard mixture evenly, then 1/2 the sausage, then dot with ricotta.  Top with 4 tblsp Bechamel, then another noodle.  Repeat with chard, sausage, ricotta and Bechamel, then another noodle.  Spread another 2 tblsp Bechamel over the top, then sprinkle with the Fontina.

 

5.  Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes.  Let cool slightly before serving.

 

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Posted 25 days ago

Best. Coleslaw. Ever.

This recipe comes from an even bigger perfectionist than me...Chris Kimball of Cook's Illustrated and America's Test Kitchen.  This coleslaw is a refreshing balance of sweet, tangy, and savory and is a great side dish to fried chicken or sandwiches.  The delicate green of the cabbage and Granny Smith compliments the vibrant pink of the red onion beautifully. And it tastes even better leftover.

Apple and Fennel Coleslaw
Ingredients (makes 5 cups)

1 lb green cabbage (about half a medium head), finely shredded
salt and fresh pepper
1/2 small red onion, finely chopped
1 tblsp honey
2 tblsp rice-wine vinegar (or apple cider vinegar)
2 tblsp extra-virgin olive oil
1 tsp mustard (preferably whole grain)
2 tsp minced fresh tarragon leaves
1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch thick matchsticks
1 medium head fennel, halved and thinly sliced

1.  Toss cabbage and 1 tsp salt in a colander set over a medium bowl.  Let stand until cabbage wilts, 1 to 4 hours.  Press dry between paper towels.

2.  Stir together onion, honey, vinegar, oil, mustard and tarragon in a medium bowl.  Immediately toss cabbage, apple and fennel in the dressing.  Season with salt and pepper to taste.  Cover and refrigerate until ready to serve.  (It's best to let the flavors meld for at least 1 hour)

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Posted 1 month ago

Martha's All American Buffalo Chicken Tenders for Superbowl Sunday

   
Click here to download:
Marthas_All_American_Buffalo_C.zip (4512 KB)

I've made these buffalo tenders several years in a row for Superbowl Sunday.  It is a quintessential Martha Stewart recipe: perfect and simple.  Using skinless tenders cuts out a significant amount of fat...and why not go boneless?  

When battering the chicken, follow her directions: "to keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet."  Don't forget the celery stalks.

All-American Buffalo Chicken Tenders
Ingredients (4 servings)

1 cup crumbled blue cheese
1 cup low-fat buttermilk
coarse salt and pepper
1 cup flour
1 1/2 lbs chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tblsp melted butter
celery stalks

1.  Preheat oven to 250 degrees.  Place a wire rack on a rimmed baking sheet, and transfer to oven.  In a medium bowl, stir together blue cheese and 1/2 cup butter milk.  Season dip with salt and pepper and set aside.

2.  Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper.  Set out another rimmed baking sheet alongside.  Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.

3.  In a large skillet, heat oil over medium-high heat.  Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side.  Transfer to rack in the oven to keep warm.

4.  In a large bowl, stir together hot sauce and melted butter.  Add chicken and toss to coat.  Serve tenders with blue cheese dip and celery stalks.

 

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Posted 1 month ago

For an interesting twist on Chocolate Birthday Cake, try this rustic Chocolate Carrot Cake

If you're reading this, perhaps you know about my deep love of carrot cake.  Moist and mildly spiced, with rich cream cheese icing, carrot cake is unpretentious and uniquely comforting.

I recently borrowed Scotto Sunday Suppers from the library and found several tantalizing Italian recipes, swinging between the classic and the unconventional.  I plan on making several of their recipes, including their Maple and Bourbon Glazed Roast Pork Loin, and their Pistachio-Crusted Sea Bass with Salsa Verde.  In the dessert section, I discovered Chocolate Carrot Cake with White Chocolate Cream Cheese Frosting.  Luckily we had two friends with birthdays the next week.  

This is a rustic two layer cake, and the rich frosting really sweetens up the dessert.  The layer of frosting in the middle of the cake looks beautiful when you cut into it (unfortunately I don't have a picture of the inside, but check out the cookbook for a gorgeous photo!).  The grated carrots just melt into the batter, and help to keep it moist.  Make sure eggs, butter, and cream cheese are room temperature before starting.  

Chocolate Carrot Cake with White Chocolate Cream Cheese Frosting
12 servings

Ingredients

For the Cake
8 eggs
3 3/4 cups sugar
1 1/2 cups vegetable oil
1 tsp salt
2 cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
4 cups grated carrots

For the Frosting
1 cup butter
1 lb powdered sugar
2 cups cream cheese
2 tsp vanilla extract
1 lb white chocolate, melted and cooled

1.  Make the cake.  Preheat the oven to 350°.  Butter and flour two 10-inch cake pans.  In a standing mixer, beat the eggs and sugar on high speed until the mixture is pale yellow and tripled in volume.  Gradually add the oil with the mixer running.

2.  Sift together the dry ingredients and stir into the egg mixture (folding gently to hold the volume).  Fold in the carrots.  Pour batter into the two prepared cake pans.  Bake for one hour, or until a toothpick inserted into the middle comes out clean.

3.  Make the Frosting.  Cream the butter and sugar in a standing mixer.  Add the cream cheese a little at a time.  Mix in the vanilla and white chocolate.

4.  After the cake cools, frost the cake.  Place the bottom layer on your serving plate.  Frost the center of the cake, then add the top layer.  Frost the top and outside of the cake generously.

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Posted 1 month ago

Homemade Whoopie Pies with Crushed Peppermint Sprinkles... perfect #holidayrecipes

Greg requested Whoopie Pies as the dessert for our holiday party, and they met the criteria I was trying to fill... festive and hand-held.  

Whoopie Pies are a traditional Amish dessert, and have since spread through New England and the rest of the U.S.  According to the New York Times, they are enjoying a national resurgence in bakeries from New York to LA.  They are cake-like cookie sandwiches, with a sweet, creamy filling.  According to legend, Amish children would exclaim "Whoopie!" if they found the cakes in their lunch boxes.

This highly-rated recipe comes from Epicurious.  The cakes are even better the day after they are made... put between layers of wax paper and seal in an airtight container.  Roll the pies in crushed candy canes, sprinkles or chocolate chips for a decorative finish.

Whoopie Pies
Ingredients (makes 10 sandwiches)

For Cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup well-shaken buttermilk
1 tsp vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg

For Filling
1 stick unsalted butter, softened
1 1/4 cup confectioner's sugar
2 cups Marshmallow Cream (like Fluff)
1 tsp vanilla

Make Cakes
1.  Preheat oven to 350°.  Whisk together flour, cocoa powder, baking soda and salt in a large bowl.  Stir together buttermilk and vanilla in a small bowl.

2.  Beat together butter and brown sugar in the bowl of a standing electric mixer at medium-high speed until pale and fluffy, about 3 minutes (5 minutes with a hand-held mixer).  Then add egg, beating until well-combined.  Reduce speed to low and alternately add the flour mixture and the buttermilk mixture in batches, beginning and ending with the flour.  Scrape down the sides of the bowl occasionally, mix until smooth.

3.  Spoon 2 tblsp mounds of batter about 2 inches apart onto 2 large, buttered baking sheets.  Bake in upper and lower thirds of the oven, switching them halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes.  Transfer with a metal spatula onto racks to cool completely.  (Do this the night before... store between layers of wax paper in an airtight container at room temp)

Make Filling
Beat together all ingredients in the bowl of an electric mixer until smooth, about 3 minutes.

Assemble Pies
Spread a rounded tablespoon of filling on the flat side of half of the cakes and top with remaining cakes.  * Optional:  Crush up 3 candy canes into fine sprinkles and spread on a plate.  Roll the outside of the pies in the sprinkles so they adhere to the frosting.

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Filed under  //  christmas   dessert   holidays   recipes  
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Posted 2 months ago

Arancini: Sicilian Fried Rice Balls that will rock your world

This Saturday Greg and I threw a holiday party to celebrate the season with great friends and lots of food.  I planned a menu of bite-sized hors d'ouervres, to facilitate grazing and minimize clean-up.  We asked our guests to bring champagne...the perfect pairing for fried apps, fresh cheeses and decadent desserts.  

Judging by the number of empty bottles (25 champagne + 10 wine, 1 case Heineken Light, 30 pack Tecate and 1 bottle of Columbian Aguadiente), a great time was had by all.  We sampled several lovely bottles of champagne, including a great rosé by Piper-Heidsieck and an organic De Meric that was 100% Meunier.

I've been dying to make Arancini since I learned about them in Urban Italian.  Arancini are a Sicilian dish, said to have originated in the 10th century.  They are balls of risotto, coated in breadcrumbs, and fried (or baked).  Is your mouth watering yet?  Their name, which means "little oranges", describes their golden color and round shape.  They are a perfect party food.  

I pan-fried the balls just before the guests arrived, and kept them warm in a low oven until I was ready to put them out.  I served a homemade San Marzano tomato sauce alongside.  Of all the recipes I've posted on Pezzo, this is the clear winner.  Noah, thanks for taking this incredible photo!

Keep a look-out for more recipes from the party, including stuffed mushrooms, pickled vegetables, and home-made whoopie pies.  To all who were there, thanks for coming and Happy Holidays!! 

Arancini with Fontina and Fresh Chives

Ingredients (10 servings)

5 cups low-sodium chicken broth
2 tblsp olive oil
1/2 cup finely chopped onion
1 cup plus 2 tblsp arborio rice
1/4 cup dry white wine
6 tblsp grated Parmesan cheese
2 tblsp butter

1 1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup packed, coarsely grated Fontina cheese
1/4 cup fresh parsely
3 tblsp chopped fresh chives
1 large egg yolk

2 large eggs
Canola oil for frying

1.  Bring the broth to a simmer in a small saucepan.  Reduce heat to low and cover to keep warm.  Heat olive oil in a heavy medium saucepan over medium heat.  Add onion; saute until translucent, about 5 minutes.  Add rice; stir one minute.  Add wine; stir until absorbed, about 30 seconds.  Add broth 1/2 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more.  Stir constantly.  This will take about 20 - 25 minutes.  Remove from heat.  Mix in 6 tblsp Parmesan and 2 tblsp butter.  Season generously with salt and pepper.  Spread risotto in a large pan and cool completely. 

2.  Mix 1/2 cup panko, Fontina cheese, parsely, chopped chives, and 1 egg yolk into the risotto.  Shape into 2 inch balls.  Arrange on a rimmed baking sheet.  (The balls can be made 2 days ahead.  Cover and refrigerate)

3.  Preheat the oven to 250°.  Set another rimmed baking sheet in the oven.  Beat eggs in a shallow bowl to blend.  Place 1 cup panko in another shallow bowl.  Dip risotto balls in the beaten egg, then into the panko to coat.  Pour an inch and a half of canola oil in the bottom of a large skillet.  Heat oil over medium-high heat.  It will be hot enough when a coarse salt crystal sizzles in the oil.  Working in batches, pan-fry the risotto balls until crisp and brown, rolling them for an even surface.  Transfer to the baking sheet in the oven.  Serve warm with tomato sauce.

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Posted 2 months ago

Turkey for two: Roasted Citrus Rosemary Turkey Breast

Greg and I have a tradition of having two Thanksgivings every year... one with family/friends... and one for just the two of us.  I like to curate the whole meal and have all the leftovers.  This past Sunday, we had Thanksgiving part deux.

Since I was only cooking for two people, I made a turkey breast instead of the whole bird.  I combined recipes from America's Test Kitchen, Michael Chiarello, and Martha Stewart to achieve a juicy roast, full of flavor, with a crispy skin.  As Chiarello suggests, I used carrots and celery stalks to create a rack to prop up the meat.  This recipe is super simple, and could be used for chicken or Cornish game hens as well.  You will have left-over citrus salt...season the bird to taste.

Citrus Rosemary Turkey Breast
Ingredients

1 split turkey breast, on the bone, 3-4 lbs, rinsed and well dried
2 tblsp extra-virgin olive oil
3 tblsp coarse sea salt
1 tblsp lemon zest, plus two lemon halves
1 tblsp chopped fresh rosemary, plus two springs
3 carrots
3 celery stalks

1.  Preheat oven to 350°. Pulse the salt, lemon zest and chopped rosemary in a food processor until well blended.

2.  Coat the turkey breast with1 tblsp olive oil.  Season thoroughly with 1 tblsp of the Citrus Rosemary Salt, pressing to adhere.  Pull the skin up and season underneath.

3.  Position the carrots and celery in a roasting pan to create a rack for the turkey to rest on.  Place the turkey, breast up, on top of the vegetables.  Stick the lemon halves and rosemary sprigs underneath as well.  Drizzle with remaining olive oil.

4.  Roast until juices run clear and an instant-read thermometer reads 165° when inserted into the thickest part of the breast, about an hour and 20 minutes.  Transfer to a platter, and let rest, covered with aluminum foil for 15 minutes before carving.

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Filed under  //  fall   recipes   Thanksgiving  
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Posted 3 months ago