Comfort Dish

Double Chocolate Chip Cookies

2010-04-15T17:20:00.000-07:00

Ever torn between making brownies and chocolate chip cookies? Why not have the best of both worlds. This recipe, adapted from Hershey's Made Simple, makes for near cookie perfection. You could certainly use milk or white chocolate chips instead of the usual semisweet, or try peanut butter or toffee bits for a little variety.

1 cup butter, room temperature
1 cup sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups flour
1/2 cocoa powder, such as Hershey's
1 teaspoon baking soda
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

Beat butter, sugars and vanilla until creamy. Add eggs one at a time, blending well.

Sift together the flour, salt, cocoa powder and baking soda. Add to the butter mixture. Stir chocolate chips in by hand. Using a cookie scoop, drop dough onto parchment lined cookie sheets (3 rows of 3 for best results). Bake 8 to 10 minutes, or until set. Allow cookies to rest for 1 minute before removing to a rack to cool completely.

Carrot Cake

2010-04-15T15:16:00.000-07:00

As good as carrots are fresh from the garden, there's just something about them for dessert. I find some carrot cake recipes have a little too much of a good thing...so chock full of raisins and nuts you almost forget the cake is supposed to be about the carrots (and that delectable cream cheese frosting). Besides, too many ingredients make for an overly dense cake that would be better served as a hearty breakfast muffin. If you really love the taste of walnuts and coconut, consider toasting them and sprinkling them over the top of each piece before serving.

This version, adapted from Joy of Cooking, has just the right touch of sweetness and spice. I've taken the liberty of omitting both the chopped nuts and clove. The second, adapted from Paula Deen's The Lady & Sons Just Desserts, is simply irresistible and perfect for even the pickiest eaters (except my daughter, of course). Finally, I've included a recipe, adapted from The Cake Mix Doctor, that is a little lighter than the usual carrot cake, but no less flavorful.

1 1/3 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 freshly grated or ground teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup vegetable oil
3 eggs (room temperature)
1 1/2 cups peeled and grated carrot
1/2 cup crushed pineapple, lightly drained

Preheat the oven to 350 degrees. Coat a 13 by 9 dish with baking spray.

In a large bowl, thoroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.

Combine the vegetable oil and eggs, beating on low speed with a mixer. Stir in the carrots and pineapple. Slowly add in the dry ingredients. Scrape the batter into the pan and spread evenly.

Bake until a toothpick inserted into the center comes out clean, about 30 to 35 (using a 13 by 9 pan). Cool completely before frosting.

Frosting

8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
zest of 1 orange
juice of 1/2 orange
3 1/2 cups powdered sugar
splash vanilla extract

Cream butter and cream cheese until smooth. Mix in orange juice and zest. Slowly add powdered sugar and vanilla before beating until smooth.

Sweet Baby Carrot Cake

2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 4 oz. jars strained baby food carrots
4 eggs
1 1/2 cups vegetable oil

Preheat oven to 325 degrees. Coat a 13 by 9 glass dish with baking spray.

Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with an electric mixer for about 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until golden brown. Allow to cool completely before frosting.

Frosting

8 oz. cream cheese, room temperature
1/2 stick butter, room temperature
1 16 oz. box powdered sugar
1 teaspoon pure vanilla extract (or more to taste)

Cream butter and cream cheese until smooth. Slowly add powdered sugar, adding vanilla before beating until smooth.

Lighter Carrot Cake

1/2 cup pitted prunes (12)
1/4 cup hot water
1 box yellow cake mix
1/4 cup vegetable oil
2 eggs
1 teaspoon cinnamon
1 8 oz. can crushed pineapple, drained
1 cup peeled and grated carrots (about 3 medium)

Preheat oven to 350 degrees. Coat a 13 by 9 dish with baking spray.

Soak prunes in hot water. Puree with a food processor. Combine with cake mix, oil, eggs and cinnamon using a mixer. Blend for at least a minute. Scrape down the sides of the bowl and continue mixing an additional 2 minutes on medium speed. Fold in drained pineapple and carrots. Pour the batter into the prepared pan and bake until the cake is golden brown and it springs back when light pressed, about 33 to 37 minutes. Cool completely before frosting.

Frosting
4 oz. cream cheese or Neufchatel cheese
1/2 cup marshmallow creme

Beat cream cheese and marshmallow creme on medium speed until fluffy, about 1 minute. Frost as desired.

Tortilla Soup

2010-04-06T14:07:00.000-07:00

Looking for a dish that will warm you heart and soul... in more ways than one? This Tortilla Soup is the hot ticket. If you like things a bit more fiery, use a spicier Rotel and toss in a fresh minced jalapeno (or two).

Tortilla Soup

1 large chicken breast
4 cloves garlic, divided (2 smashed, 2 thinly sliced)
Handful fresh parsley (or 1 bay leaf)
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 cups chicken broth
1 can black beans, drained
1 1/2 cups strained or crushed tomatoes
1 10 oz. can mild diced tomatoes with green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 cup frozen white corn
salt and black pepper to taste
freshly made corn chips

Place chicken in stock pot; cover with water (about two cups). Add two smashed garlic cloves and parsley, as well as some salt and pepper. Bring chicken to a boil, then reduce; simmer chicken until it reaches at least 165 degrees. Remove garlic and chicken from the pan to cool slightly. Pour poaching liquid into a large bowl; set aside. Discard parsley (or bay leaf).

Using the same pan, saute onion and red pepper in olive oil over medium-high heat until soft. Add remaining garlic and saute another 30 seconds. Reduce heat to medium-low. Stir in black beans, strained tomatoes, diced tomatoes, poaching liquid, broth, chili powder and cumin. Mash garlic (using a fork) and shred chicken; add to simmering pot. Warm chicken through, being careful not to overcook. Check for seasoning.

Divide frozen corn evenly among serving bowls. Ladle soup over corn and garnish as desired with cilantro, sour cream and grated cheddar. Serve chips alongside.

Corn Flake Cherry Dot Cookies

2010-04-06T13:43:00.001-07:00

Still feeling a little retro? I know I am, thanks to marathons of AMC's fascinating series, Mad Men. These Corn Flake Cherry Dot Cookies seem like something a neighbor's mom would have made during childhood (although not mine). My sister, Liddy, who inspires me to bake so many cookies and cakes, said she could taste the care in every bite. Thanks, dear.

Corn Flake Cherry Dot Cookies

2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped nuts (such as pecans)
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups Kellogg's Corn Flake Crumbs
15 maraschino cherries, cut into quarters

Preheat oven to 350 degrees.

In mixing bowl, stir together flour, baking powder and salt. Set aside.

In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in the milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup finely chopped cherries.

Using a cookie scoop, portion dough and shape into balls. Roll in corn flake crumbs. Place about 2 inches apart on baking sheets covered with parchment paper.

Bake 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.

Bundt Seriously

2010-01-19T13:01:00.000-08:00

Don your apron, break out the Jello and enjoy some retro fun in the kitchen with a Bundt cake. As American as apple pie and, yes, even sweeter, make one for your next potluck.

The recipe for Sundrop Cake is courtesy of my niece, Carrie, who couldn't contain her enthusiasm after trying it at a get-together recently. Its like a little bit of sunshine on a plate, with its intoxicating citrus flavor and to-die-for crumb. The Chocolate Pistachio Cake, adapted from Talking with My Mouth Full, is a true 60s classic... and worth making again and again with its subtle hints of orange and almond. And, speaking of almond, you'll love the Almond Cream Cheese Pound Cake, adapted from The Cake Mix Doctor.

While you're in the kitchen, you might also want to try the Cake Mix Doctor's More Amazing German Chocolate Cake (from Anne Byrn's wonderful newsletter), as well as the slightly tropical Pineapple Coconut Bundt.

Who said cake from a mix couldn't wow?

Sundrop Cake

1 box yellow cake mix
1 3.4 oz. box lemon instant pudding
1/2 cup plus 2 tablespoons vegetable oil
1 12 oz. can Sundrop soda
3 eggs
Glaze

Preheat oven to 375 degrees. Combine ingredients using an electric mixer. Pour into a 12-cup Bundt pan coated with baking spray. Bake for 35 to 40 minutes, or until a tester inserted into the cake comes out clean. Allow to cool slightly before removing to a wire rack.

Glaze
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons water

Whisk together powdered sugar, vanilla and water. Pour over warm cake and serve.

Chocolate Pistachio Cake

1 box white cake mix
1 3.4 oz. box pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
4 eggs
1/2 vegetable oil
1 teaspoon almond extract
3/4 cup Hershey's chocolate syrup

Preheat the oven to 350 degrees.

Using an electric mixer, combine the cake mix, pudding mix, orange juice, water, eggs, oil and extract. Blend at low to medium speed for a total of 3 minutes, scraping the bowl occasionally, until smooth and well-blended.

Reserve one-third of the batter. Combine chocolate syrup with the other two-thirds of the batter and pour into a 12-cup Bundt pan coated with baking spray. Pour the remaining batter over, running a knife through to marble it. Bake for 50 to 60 minutes, or until a tester inserted into the cake comes out clean. Allow to rest for 15 minutes before removing to a rack to cool completely. Serve with a dusting of powdered sugar, if desired.

Almond Cream Cheese Pound Cake

1 box butter recipe cake mix
1 8 oz. package cream cheese, room temperature
4 eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat the oven to a 350 degrees.

Using an electric mixer, blend together the cake mix, cream cheese, eggs, water, sugar, oil and extracts on low speed for 1 minute. Scrape down the sides of the bowl and beat 2 minutes more. Pour batter into a 12-cup Bundt pan coated with baking spray.

Bake cake for 35 to 40 minutes, or until golden and a tester inserted into the cake comes out clean. Allow to cool for 20 minutes before removing the cake from the pan to cool. Slice and serve while still slightly warm.

Pineapple Coconut Bundt Cake

2 tablespoons butter, melted
1/2 cup flaked coconut
1 13 oz. can crushed pineapple
1 box yellow cake mix
1 cup water
1/4 cup vegetable oil
3 eggs

Preheat oven to 350 degrees.

Mix butter and coconut; sprinkle in bottom of 12-cup Bundt pan coated with baking spray. Drain pineapple; reserve syrup and 1 tablespoon pineapple for glaze.

Blend cake mix, water, oil and eggs at low speed until completely moistened. Scrape down the bowl. Beat at high speed for another 3 to 4 minutes. Pour 1/2 of the batter on top of the coconut mixture. Spoon pineapple over batter and pour remaining batter on pineapple. Bake 45 to 50 minutes. Cool 10 minutes. Remove from pan.

When cooled, top inverted cake with glaze.

Glaze
1 cup powdered sugar
1 tablespoon pineapple
1 to 2 tablespoons pineapple syrup

Mix all ingredients to reach proper glaze consistency.

More Amazing German Chocolate Cake

1 box German chocolate cake mix
1 14.5 oz. coconut pecan frosting
1 cup water
1/3 cup flour
1/3 cup vegetable oil
3 large eggs
1 tablespoon powdered sugar (optional)

Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray.

Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds. Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter for 1 to 2 minutes longer. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula as needed.

Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and allow to cool. Invert and sift the powdered sugar over the cake, if desired, before serving.

Nutella Cookies

2010-01-19T12:32:00.000-08:00

I first learned about chocolate hazelnut spread from my sister, who had lived in The Netherlands years ago. There, as in many parts of Europe, it was often spread on bread, much like our peanut butter. With this easy drop cookie recipe, adapted from Giada's Kitchen, you're simply replacing the traditional peanut butter and peanuts. If your loved ones appreciate Nutella as much as my sister, they'll say the same thing she did: "Why didn't you think of this sooner?"

Nutella Cookies

1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup Nutella
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped hazelnuts, toasted and skinless*

Preheat the oven to 350 degrees.

Combine flour, baking powder, baking soda and salt; set aside.

Using your stand mixer, cream the butter, Nutella and both sugars together until creamy; 3 or 4 minutes. Add in the egg and vanilla, beating until smooth. Stir in the flour mixture until just combined. Lastly, add in the hazelnuts by hand.

Using a cookie scoop, drop the cookie dough onto cookie sheets lined with parchment paper, spacing each about 4 inches apart (for a total of 7 or 8 cookies per sheet). Bake for 10 to 12 minutes, flattening the cookie slightly upon removal from the oven. Allow to set for 1 minute before transferring cookies to a wire rack to cool completely.

*Spread hazelnuts on a cookie sheet and place in a 350-degree oven for 8 to 10 minutes, or until fragrant. Cool. Rub the hazelnuts between your hands until all of the dry, papery skins are removed.

Sour Cream Apple Pie

2010-01-05T20:38:00.000-08:00

When Thanksgiving and Christmas come around, who doesn't want to wow family and friends gathered around the table? As delectable as an old-fashioned apple pie is, this sinfully good variation is truly holiday-worthy. Don't be tempted to skimp on the oats, as some recipes do... they absolutely take the crumb topping over the top.

Sour Cream Apple Pie with Streusel Topping

Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly ground
1 teaspoon vanilla extract
1 egg
4 cups apples, peeled and sliced (such as Honeycrisp or Braeburn)
1 9-inch unbaked pie shell, well-chilled

Streusel Topping

1/3 cup brown sugar, packed
1/3 cup flour
1/4 cup butter
1/2 teaspoon cinnamon
1/3 to 1/2 cup quick oats

Preheat oven to 400 degrees.

Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, coating well. Pour filling into pie shell and bake for 25 minutes.

Remove the pie from the oven and sprinkle the streusel topping over. Bake an additional 20 minutes, covering the exposed crust with a silicon pie shield or aluminum foil to avoid over-browning.

Allow the pie to cool for at least an hour before serving.

Haystack Cookies

2010-01-05T20:08:00.000-08:00

I ran across a variety of recipes online for haystack cookies and couldn't help but wonder if my sister, Liddy, remembers just such a cookie from her childhood in Minnesota and Michigan (before I was merely a gleam in my mother's eye, as my late father used to say). Sure enough, she did. I think these no-bake goodies really took her back.

Haystack Cookies

2 cups sugar
1/2 cup whole milk
1/2 cup butter
1/2 cup unsweetened cocoa powder
pinch salt
1/2 teaspoon vanilla extract
3 cups rolled or instant oats
1 cup flaked coconut

Combine sugar, milk, butter, cocoa power and salt in a medium saucepan. Heat to boiling, stirring frequently. Once the chocolate mixture has reached a rolling boil, cook for 5 minutes, stirring constantly.

Remove mixture from pan and stir in vanilla, oats and coconut. Drop by spoonfuls onto parchment or wax paper, working quickly. Allow cookies to cool completely before serving.

When Life Gives You Lemons

2010-01-05T18:02:00.000-08:00

When life gives you lemons, as the old adage goes, make lemonade. When life gives you Meyer lemons, I suggest you make luscious, melt-in-your-mouth cookies and cakes. Available for only a short time during the winter months, Meyer lemons bring together the fragrance and taste of an orange with the tartness of a lemon. The flavor is equally unforgettable in the Barefoot Contessa's Lemon Yogurt Cake and Giada DeLaurentiis' Lemon Ricotta Cookies (from her latest cookbook, Giada's Kitchen).

My dear mother proclaimed the cake, which was made with only a single, rather than double glaze, to be one of the best she'd ever had. The cookies, although Italian in spirit, are wonderfully reminiscent of little Southern tea cakes.

Lemon Yogurt Cake

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk Greek yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated Meyer lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed Meyer lemon juice

Preheat the oven to 350 degrees. Spray a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with baking spray; set aside.

Sift together the flour, baking powder and salt into a medium bowl.

In another, larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Carefully fold the vegetable oil into the batter, making sure it's well blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

In the meantime, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes; remove. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool before serving.

Lemon Ricotta Cookies

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1 15-oz. container whole milk ricotta cheese
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested

Preheat the oven to 350 degrees.

In a medium bowl combine the flour, baking powder and salt; set aside.

Using a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until completely incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Using a cookie scoop, place dough onto the baking sheets. Bake for 12 to 13 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes.

Glaze

1 1/2 cups powdered sugar
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested

Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie, spreading the glaze using the back of the spoon. Let the glaze harden for about 2 hours before serving or storing.

Meatloaf

2010-01-05T14:55:00.000-08:00

What says comfort more than meatloaf? This recipe, adapted from the October 2009 issue of Everyday Food, is delicious alongside mashed potatoes or placed between slices of homemade white bread with ketchup and pickles.

Meatloaf

1 tablespoon olive oil
1 medium onion, diced
2 to 3 tablespoons tomato paste
1 1/2 pounds ground sirloin
1 cup crushed saltine crackers (about 15 crackers)
1 cup medium or sharp cheddar cheese, grated
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Preheat oven to 375 degrees.

In a small skillet, heat oil over medium. Add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until darker in color and very fragrant, about 3 minutes.

In a large bowl, combine beef, onion mixture, cracker crumbs, cheese, eggs, horseradish, Worcestershire, salt and pepper.

On a parchment-lined baking sheet, form mixture into a nicely sized loaf. Bake until cooked through, about 40 to 50 minutes, or until a meat thermometer reads at least 160 degrees. Let rest 15 minutes before cutting into thick slices.

Frozen Chocolate Mousse Pie

2009-11-13T13:20:00.000-08:00

I must admit, I have a certain fondness for icebox pies. Perhaps it's my Mid-West roots or that that they recall a bygone era, when Jello salads were still a fixture at the dinner table. Whatever the reason, I'm sure your family will love this easy dessert, adapted from the folks who make sweetened condensed milk. Unless you like your pie achingly sweet, be sure to use good quality bittersweet chocolate chips. I've also opted for a crust made from chocolate Teddy Grahams, rather than Oreos, but the choice is yours. I don't recommend a store-bought Oreo crust, however, unless you don't mind its slightly off taste, somewhat reminiscent of coffee.

Frozen Chocolate Mousse Pie

6 oz. bittersweet chocolate chips, melted
1 14 oz. can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 cup whipping cream, stiffly whipped

Combine melted chocolate and sweetened condensed milk. Cool. Fold in the whipped cream. Pour mousse into prepared crust. Freeze for 6 hours or until firm. Serve immediately and freeze any leftovers.

Chocolate Graham Cracker Crust

2 cups chocolate graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted

Combine crumbs, sugar and butter. Press on the bottom and sides of a buttered 9-inch pie plate. Freeze until firm, about 15 minutes.

Red Wine Spaghetti with Broccoli

2009-11-12T13:05:00.000-08:00

After having the same old, same old for dinner, I thought I'd change it up a bit. This recipe, adapted from Michael Chiarello, is perfect for company... vegetarians included. Even those who aren't wine drinkers (like myself) will enjoy the pasta's fresh flavors and beautiful purple hue. I've opted for broccoli instead of broccoli rabe, as it's simply too bitter for my tastes, reduced the amount of olive oil and substituted some of the red wine with broth to make it a bit less... well, intense. This will make 2 to 3 very generous servings.

Red Wine Spaghetti with Broccoli

3/4 lb. broccoli crowns (or broccolini, trimmed)
1/2 lb. spaghetti
1/4 bottle red wine (a quality Zinfandel, Merlot or Cabernet)
1 to 1 1/2 cups vegetable or chicken broth
1/2 teaspoon sugar (or more to taste)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
salt and black or crushed red pepper to taste
freshly grated Grana Padano

Bring a large pot of water to a boil. Salt water amply and add in spaghetti. Partially cook pasta for 4 to 5 minutes and drain, reserving one cup of pasta water.

In the meantime, break broccoli down into smaller florets. Heat a large sauce pan with olive oil to medium-high and add in the broccoli. Cook for 1 to 2 minutes, until broccoli gets a bit of color. Add in garlic and cook until fragrant, only 30 seconds. Pour in wine and broth; add in sugar, salt and pepper. Bring to a near boil. Stir in pasta, coat with the sauce and cook until pasta is al dente and broccoli is tender, about 5 to 6 minutes, adding a few tablespoons of reserved pasta water if needed. Check for seasonings and serve with freshly grated Grana Padano.

Chili for Chilly Days

2009-11-10T12:23:00.000-08:00

As the days grow shorter and ever chillier, what makes you feel better than a big bowl of chili? Everyone puts their own spin on it... be it with different kinds of meat, seasonings or beans... black, pinto or kidney (my late father's favorite, but certainly not favored by my step-dad, Burl). With this recipe, adapted from the March 2008 issue of Every Day with Rachael Ray, I've taken the liberty of throwing in some oregano, brown sugar and tomato paste. I just wished I would have had a bit of beer on hand when I made it for greater depth and flavor. Serve with plenty of grated white cheddar or pepper jack, some chopped cilantro (if you like) and a generous handful of Fritos... talk about comfort.

2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste

Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.

Macaroni and Cheese... Lightened Up

2009-11-05T12:53:00.000-08:00

Speaking of light, I saw a recipe in the October issue of Food Network Magazine that I had to try. Lightened up Macaroni and Cheese, you say? Yes, and it's absolutely delicious. Your kids will never know they're eating healthy... at least mine didn't. And trying to get one over on her is like trying to fool Mother Nature. Now, as for the issue's recipe for healthy brownies... don't even give that one a moment's thought (sorry, Ms. Krieger). The taste of wheat germ has no business being in any dessert!

1 egg
1 12 oz. can evaporated milk (whole)
pinch of cayenne pepper
pinch of nutmeg, freshly grated
salt and pepper to taste
6 oz. package sliced Muenster cheese, divided
1/2 cup aged white cheddar cheese, grated
1/4 cup Parmesan, freshly grated
1/2 head cauliflower, cut into small florets (about 4 cups)
4 cups shell pasta (medium-sized)

Bring a large pot of water to boil; salt liberally. Using your colander, place the cauliflower in the boiling water, cooking until very tender, about 7 minutes; remove. Add in the pasta and cook until al dente. Drain; reserve about 1/4 to 1/2 cup of the pasta cooking water.

Whisk together the egg, evaporate milk, seasoning, grated cheese and half of the Muenster, cut into small pieces, in a medium-sized sauce pan. Cook over medium-low heat until all of the cheese is melted and the sauce begins to thicken. Add in the cauliflower. Puree the mixture until smooth (off of the heat). Stir in a few tablespoons of the pasta cooking water; sauce should be very creamy.

Toss the pasta in the cheese sauce; correct for seasoning. Transfer to a shallow baking dish and top with the remaining slices of Muenster. Broil until the top is golden brown, under 5 minutes.

Penne with Chicken and Asparagus

2009-11-05T12:29:00.000-08:00

If you're in the mood for pasta, but would like something a little on the light side, consider this delicious dish, adapted from The Wiseguy Cookbook by Henry Hill (yes, that one... whose life story is the basis for one of my absolutely favorite movies, Goodfellas). However, I did adjust the amount of ingredients, particularly the garlic (10 to 12 cloves would be a tad strong for some of us). I think you'll be amazed at how lovely the sauce is without even a splash of cream...using a bit of pasta water does the trick. Wouldn't you agree the penne and asparagus are a natural pairing, being so similar in size and shape?

1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano

Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.

Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.

Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.

Classic Cookies

2009-11-05T12:08:00.000-08:00

Sometimes, nothing tastes better on a chilly day than a cookie warm from the oven. While Better Homes and Gardens' Peanut Butter Blossoms and Cherry Chocolate Kisses are good, the simple snickerdoodle, adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen, might be even better. And, I do so love Paula Deen's Chocolate Gooey Butter Cookies. Why not try them all and invite a few friends over during the upcoming holiday season for a cookie swap?

Peanut Butter Blossoms

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses

Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.

Cherry Chocolate Kisses

1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)

Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.

Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.

Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.

Snickerdoodles

1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon

Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.

Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.

Chocolate Gooey Butter Cookies

1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar

Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.

Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."

Cool completely and sprinkle cookies with more powdered sugar, if desired.

Pot Roast

2009-10-08T13:27:00.000-07:00

Practically everyone has their own pot roast recipe... some use Coca-Cola and Lipton soup mix (good, if a little salty), while others swear by cream of mushroom soup. This one, which is a nod to the Italian stracotto, is simplicity itself, yet upscale enough for company. My niece, Meg, makes her pot roast with a London Broil so it's not so fatty (and likes to add flour to the wine for a thick sauce). Certainly feel free to use whatever cut you're comfortable with (and may happen to be on sale).

Be sure to buy a little larger roast, because leftovers make the most wonderful French dip. Cut open a soft sub roll and cover one side of the roll with shredded meat. Top with a handful of shredded whole milk mozzarella or Jack cheese. Wrap sandwich in aluminum foil and warm for about 10 minutes in a 400 degree oven, or until cheese is nicely melted. While the sandwich heats, reduce the pan sauce to the desired taste and consistency for dipping. Perfect with oven roasted potato wedges.

Pot Roast

2 tablespoon extra virgin olive oil
2 to 3 pound beef roast
4 whole garlic cloves, smashed
1/2 bottle red wine (Merlot or Cabernet)
1 cup beef or chicken broth
2 large sprigs of fresh thyme
3 carrots, cut into 2-inch lengths
4 to 6 medium Yukon Gold potatoes, quartered
House seasoning to taste
cornstarch (if desired)

Heat olive oil over medium-high heat. Sprinkle roast liberally with House seasoning. Sear meat on all sides until nicely browned. Add in garlic, sauteing very briefly. Pour in wine and 1 cup of stock. Reduce heat to medium-low and simmer 2 to 2 1/2 hours, until meat is tender, turning halfway through. Add in carrots and potatoes, cooking until also tender, about 30 to 45 minutes. Serve.

Note: If you find the pan sauce is too thin, add in a slurry of 1 or two teaspoons of cornstarch dissolved in an equal amount of water. Heat until slurry is incorporated and sauce has the consistency of gravy.

House Seasoning

1 cup salt
1 1/4 black pepper
1/4 cup garlic powder

Combine seasonings in an airtight container.

Oatmeal Apple Cookies

2009-10-08T13:17:00.000-07:00

Nothing says autumn like apples. And, if you're like me, you never tire of the classic oatmeal cookie. This one, adapted from a Domino sugar recipe, has lovely caramel undertones from the dark brown sugar. Definitely a keeper.

Oatmeal Apple Cookies

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups firmly packed dark brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla
3 cups rolled oats
1 tart apple, peeled and finely chopped (such as Granny Smith)

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

Combine flour, baking powder, salt and cinnamon. Using a stand mixer, combine butter and brown sugar; beat until fluffy. Add in eggs and vanilla. Add in flour mixture and rolled oats separately, blending well. Stir in chopped apples.

Using a cookie scoop, drop dough onto prepared cookie sheets. Bake for 10 minutes, or until lightly browned around the edges but still slightly soft in the middle.

The Pies Have It

2009-10-01T12:53:00.000-07:00

When asked what my daughter would like for her birthday in August, she responded enthusiastically with one word: "Pie!" And, with such an abundance of summer berries, how could I refuse her small request?

I never thought of myself as a pie person, per se. I remembered my sister, Sue, making the most delicious peach pie when I was a child. And, she would always save me those little scraps of dough, sprinkled lightly with cinnamon and sugar and baked until golden... bless her. But, other than that, I always much preferred a cookie or slice of cake for dessert. Well, after tasting that berry pie, complete with homemade crust adapted from The August/September 2009 issue of Taste of the South, I had a change of heart.

As scrumptious as it was, I may have to give a nod to the apple pie I made a few days ago, using a recipe adapted from The Joy of Cooking. The crust was so light and flaky, with its lovely balance of butter and shortening... truly near perfection. While some prefer an all-butter recipe, I don't know that a shortbread-like crust belongs. I can't wait to make another pie, this time with crisp, tart apples and perhaps a crumble topping.

Mixed Berry Pie

1/2 recipe Jim's Majic Pie Dough (aged overnight)
5 cups mixed berries (such as blueberries and blackberries)
1/4 cup unsalted butter, melted
3 1/2 tablespoons cornstarch
1 overflowing cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon

Preheat oven to 400 degrees.

Roll out the dough into two equal-sized crusts and line a deep dish pie pan with one.

In a large bowl, combine the fruit with the butter, cornstarch, sugar, lemon juice and cinnamon. Allow to stand for 15 minutes. Pour the mixture into the prepared pan and cover with the remaining crust. Seal edges and cut decorative vents in the top crust.

Bake pie on the upper rack for 20 minutes. Then, reduce oven temperature to 350 degrees and move pie to bottom rack. Continue baking until filling is bubbling through the vents, about 45 minutes. Cool completely before serving.

Jim's Majic Pie Dough

3 cups flour
1 1/4 cups shortening
1 egg
6 to 8 tablespoons water
1 teaspoon vinegar
1 teaspoon salt

In a large bowl, combine the flour and shortening until the mixture resembles coarse cornmeal.

Combine egg, water, vinegar and salt, beating lightly.

Make a well in the center of the flour mixture and add in the liquid ingredients. Work the dough just until a ball forms. Divide dough into 4 balls and cover loosely with a cloth or plastic wrap. Refrigerate until needed, aging dough overnight for fruit pies or only a few hours for pecan or cream pies. Makes 4 single or 2 double-crusts.

Apple Pie

1 double crust
5 cups sliced apples
3/4 cup sugar, plus 2 teaspoons
2 to 3 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon, plus 1/8 teaspoon
pinch salt
2 tablespoons unsalted butter, cut into small pieces

Preheat the oven to 425 degrees.

Line a 9-inch pie pan with 1/2 of the dough. Mix the apples, 3/4 cup sugar, flour, lemon juice, 1/2 teaspoon cinnamon and salt. Allow to stand for 15 minutes, mixing occasionally so apples can soften slightly.

Pour filling into the bottom crust. Dot with butter before covering with top crust. Cut decorative vents into crust. Sprinkle with remaining sugar and cinnamon.

Bake pie for 30 minutes. Then, reduce oven temperature to 350 and slip a baking sheet under the pie. Bake until the juices have begun to bubble through the vents, 30 to 40 minutes more. If the crust gets too brown during baking, cover edges with aluminum foil or a silicon shield. Allow pie to cool completely before serving. The crust is best the day it's baked, but the pie will keep for several days at room temperature.

Pie Crust Cockaigne

2 1/2 cups flour
2 teaspoons sugar (or slightly more to taste)
1 teaspoon salt
6 tablespoons unsalted butter, very cold and cut into small pieces
1/4 cup shortening, chilled
6 tablespoons ice water, plus up to 1 tablespoon

Sift together the flour, sugar and salt. Cut the shortening and butter into the flour mixture until it has the consistency of cornmeal. Blend in the water until until a dough just begins to form. Be careful not to overwork the dough, leaving dots of butter and shortening throughout. Divide the dough; shape into disks and cover with plastic wrap until ready to use. When rolling out on a floured surface, work quickly and handle dough minimally to ensure a flaky crust.

Lime-Blackberry Icebox Pie

2009-09-29T13:28:00.000-07:00

What says summer more than an icebox pie? With those long, warm days now a memory, I'm recalling just such a dessert I made a few weeks ago. Adapted from the November 2008 issue of Food & Wine, I opted to add a bit more gelatin for texture and make the jam component with half of the sugar, since one cup seemed too much for even my sweet tooth.

Lime-Blackberry Icebox Pie

2 cups blackberries
1/2 cup sugar
2 teaspoons powdered gelatin
2 tablespoons boiling water
1 14 oz. can sweetened condensed milk
1 cup heavy cream
3 tablespoons lime zest
3/4 cup fresh lime juice
1 9-inch graham cracker crust

In a saucepan, simmer the blackberries for 10 minutes, stirring to prevent scorching. Stir in the sugar and cook until the mixture is thick and jammy, about 40 minutes. Transfer to a bowl and allow to cool.

In a heatproof bowl, dissolve the gelatin in the boiling water; let stand until softened and cooled. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form. Spread the cooled blackberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, or until firm. Serve.

Traditional Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Mix ingredients until combined. Press firmly onto the bottom and sides a 9-inch pie pan. Freeze for at least 30 minutes before using.

Pasta with Heirloom Tomatoes & Fresh Ricotta

2009-09-29T12:48:00.000-07:00

Sure, those tomatoes at the store look lovely, but most have no flavor. So, wait until you've got a couple of handfuls of red, orange and yellow gems before making this recipe, adapted from On Top of Spaghetti. I used a few tablespoons of sweet onion instead of shallot and a little less olive oil, as well as omitted the sherry vinegar, and the results were spectacular.

Pasta with Heirloom Tomatoes & Fresh Ricotta

1 cup fresh ricotta
1/4 cup fresh Italian parsley, finely chopped
2 tablespoons minced shallot or sweet onion
2 to 3 tablespoons red wine vinegar
1 1/2 pounds ripe heirloom tomatoes
3 to 4 tablespoons extra virgin olive oil
1/4 cup mixed herbs, chopped (basil, thyme, chives, fresh oregano)
1 pound pasta
salt and pepper to taste
Fresh Grana Padano (optional)

Mix the ricotta and parsley, along with salt and pepper to taste; set aside.

In another small bowl, mix the shallot or onion with vinegar; allow to soften and get a little more mild while the pasta cooks. Core and dice the tomatoes. Just before the pasta is done, combine the tomatoes, olive oil, herbs, onion and vinegar. Check for seasoning.

Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Drain and toss with the tomato mixture. Put a large spoonful or two of ricotta on each serving of pasta. Garnish with Grana Padano, if desired.

Fresh Ricotta

While you can easily get a quality whole milk ricotta cheese at your local market, there's something to be said for making it at home. This ricotta tastes so good, you'll be tempted to eat it right out of the cheesecloth, with just a sprinkle of salt and pepper. Some recipes call for lemon juice and heavy cream, but you'll have a time trying to get ultra-pasteurized heavy cream to curdle, no matter how much acid you use... and that's often all that's available at some grocers. Keep in mind that with this recipe, adapted from Michael Chiarello, you'll only get about 1 1/2 to 2 cups ricotta total, so consider making a double batch.

1/2 gallon whole milk
2 cups buttermilk

Pour the milk and buttermilk into a large nonreactive saucepan. Cook over high heat, stirring the mixture frequently to prevent scorching. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to rise and clump on the surface. As the curds begin to form, gently scrape the bottom of the pan with a rubber spatula to release any stuck curds.

When the mixture reaches 175 to 180 degrees on a candy thermometer, the curds and whey will separate. Remove the pan from the heat. Slowly ladle the curds into a sieve lined with cheesecloth placed over a large bowl. Lift the sides of the cloth to help the liquid drain and try to avoid pressing on the curds. Allow the ricotta to drain until the dripping stops, approximately 15 minutes.

Place ricotta in an airtight container. Refrigerate and use within 1 week.

Orzo Vegetable Bake

2009-08-18T12:28:00.000-07:00

I have been blessed with a mother that has never met a vegetable she doesn't like. In fact, she can't have too many at a meal. Well, this recipe, from Relish, has plenty for her tastes and is even hearty enough to be served as a main dish. I used a carrot instead of a zucchini for a splash of flavor and texture, and opted for herbs de Provence instead of Italian seasoning (a la Giada).

Orzo Vegetable Bake

1 pound asparagus, trimmed
2 to 3 bell peppers, sliced
6 green onions
1 cup grape tomatoes, halved
1 large carrot
4 tablespoons extra virgin olive oil, divided
1 garlic clove, crushed (or more to taste)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
3/4 cup crumbled feta cheese

Preheat oven to 350 degrees.

Cut asparagus and green onions into 1 to 1 1/2-inch long segments. Using a vegetable peeler, create ribbons with the carrot. Place vegetables in a 13 by 9 baking dish. Add 2 tablespoons olive oil, garlic, herbs de Provence, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.

Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low and cook, covered, until liquid is absorbed.

Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature.

Toffee Blondies

2009-08-18T12:18:00.001-07:00

Speaking of sisters, I thought it would be fun to bake a new kind of blondie for one of mine. Well, this one from The Neelys was almost too rich for her tastes. She managed to make them last for more than a couple of days... a new record (just teasing, Liddy).

Toffee Blondies

1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy Jif honey peanut butter
1 cup chopped chocolate covered toffee

Preheat the oven to 350 degrees.

Line a 13 by 9 glass pan with parchment paper, leaving a 2-inch overhang; spray with nonstick baking spray.

Whisk flour and salt together in a small bowl and set aside.

In a large bowl, using a mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla extract and peanut butter; continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.

Pour batter into prepared pan. Bake in the center rack of the oven for approximately 40 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.

Yogurt Zucchini Bread

2009-08-18T12:07:00.000-07:00

My sister, Sue, has been more than generous with the zucchini this summer and I wanted to take a new approach to this abundant summer vegetable. This recipe, from the September 2009 issue of Food and Wine, produces a bread so moist, you'll want to make plain Greek yogurt your new go-to ingredient. I used a low-fat (instead of non-fat) variety, but you wouldn't guess it.

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup low-fat plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
1 cup chopped walnuts, toasted (optional)

Preheat the oven to 325°. Butter and flour a 9 by 4 1/2-inch loaf pan.

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the dry ingredients to the wet, then mix in the grated zucchini (and optional walnuts) until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before serving.

Almond Danish Swirls

2009-07-24T13:17:00.000-07:00

Yes, yet another recipe from the divine Miss Paula. For those who don't appreciate her recipes, I say... you probably haven't tried many. So much of what she makes just makes you feel good. These Almond Danish Swirls, adapted from Paula & Friends: Living it Up, Southern Style and originally a Pillsbury Bake-Off winner, are another another example of something so simple and so very yummy. No surprise... I've omitted the 1/2 cup slivered almonds.

Almond Danish Swirls

6 oz. cream cheese, softened
1 teaspoon almond extract
1/2 cup powdered sugar
2 8 oz. cans refrigerated Pillsbury Crescent dinner rolls
1 egg white
1 teaspoon water
Glaze

In a small bowl, beat the cream cheese, almond extract and sugar until fluffy.

Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place sweet rolls on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees while the rolls are chilling.

Remove sweet rolls from the refrigerator and cut each into 4 even slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Bake for 18 to 20 minutes, or until light brown.

Glaze

1/2 cup powdered sugar
4 teaspoons whole milk
1/2 teaspoon almond extract

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Fresh Pickles

2009-07-24T12:41:00.000-07:00

What is it about pickles? My late father, Jim, loved them... sometimes sweet, often times savory... and they were always in the fridge growing up. As much as I like them, my daughter loves them even more. Not just any, mind you. Strictly kosher dills (standard size, certainly not those tiny jobbers), preferably Farman's in the jumbo size from Costco. She used to love to sit in front of her favorite shows, jar in front of her, eating herself silly with these things. Sadly, she wouldn't even try mine, adapted from a Bobby Flay recipe in the July 2009 issue of Food & Wine. These fresh pickles have a wonderful texture and talk about easy. They should keep well for a week in the fridge. When I make them again, I'll probably add a touch more salt, however.

Dill Pickles

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds Kirby cucumbers, sliced 1/4-inch thick or into spears
3/4 cup fresh dill, coarsely chopped
3 garlic cloves, thinly sliced

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until sugar and salt are dissolved. Allow the brine to cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a plate over the cucumbers to keep them submerged, then cover bowl with plastic wrap. Refrigerate overnight, stirring once or twice. Serve cold.

Orange Brownies

2009-07-15T23:22:00.000-07:00

Yes, it may sound like a chocolate dessert, yet it's anything but. These goodies have the same texture as a brownie... adding another dimension to the usual citrus bars. Decorate the platter with a few orange slice and you're ready to go. Thank you, Paula Deen, for another can't-miss dessert.

Orange Brownies

1 1/2 cups flour
2 cups sugar
1 teaspoon salt
1 cup butter, room temperature
4 eggs
2 teaspoons orange extract
1 teaspoon orange zest
Glaze

Preheat oven to 350 degrees. Spray a 13 by 9 dish with baking spray.

Stir together flour, sugar and salt in a large bowl; set aside.

Beat butter, eggs, extract and zest with a stand mixer. Slowly add in flour mixture on low speed; mix until well-combined. Pour batter into prepared pan and bake for approximately 30 minutes, or until brownies are a light golden brown and completely set. Remove from oven and pierce with a fork. Pour glaze over and allow to cool before cutting into squares.

Glaze

1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest

Combine all ingredients in a small bowl, stirring until smooth.

Rhubarb Compote

2009-07-15T23:11:00.000-07:00

After having the Strawberry-Rhubarb Bars (below), I wanted yet more refreshing tartness. This recipe, from Nigella Express (who seems to love rhubarb like no other), is as beautiful as it is delicious. Ideal warm over a bowl of vanilla ice cream, with its lovely floral notes.

Rhubarb Compote

1 lb. rhubarb, before trimming
1/4 cup sugar (or more to taste)
2 tablespoons vanilla extract

Trim the ends off the rhubarb and cut into 1/4-inch slices. Combine with sugar and vanilla in a saucepan and bring to a low boil, stirring frequently. Lower the heat and continue simmering mixture until the rhubarb is soft and takes on a pinkish hue. Allow compote to cool slightly before serving.

Strawberry-Rhubarb Bars

2009-07-15T12:22:00.000-07:00

Early summer strawberries are a perfect complement to tart rhubarb, wouldn't you say? Quite fortuitously, both have been growing in my sister's garden this year. As a child, I remember Sue's former in-laws serving the most delicious strawberry-rhubarb pies. Yet, I know it wouldn't be the same without some of those folks sitting at my table (especially my nieces' Grandma Pat, Aunt Tricia and their late Aunt Dianna). If you're making these little gems, which are from Better Homes and Gardens, for a smaller crowd and anticipate leftovers, you might want to pour the ginger glaze over each individual bar before serving so your dessert doesn't get soggy.

And, since we're talking about rhubarb, don't be afraid to add a bit more sugar if you like things more on the sweet side (I know I do).

Strawberry-Rhubarb Bars

1 1/2 cups quick oats
1 cup flour
3/4 cup sugar
3/4 butter
1 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
2 cups fresh strawberries, chopped
Ginger Icing

Preheat oven to 350 degrees F. Spray an 8 by 8 or 9 by 13 baking dish with baking spray.

Stir together oats, flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Remove 1 1/2 cups of the oat mixture; set aside.

Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

Meanwhile, for the filling, combine 1/2 cup sugar, water and 1/2 teaspoon ginger in a medium saucepan. Cook and stir over medium heat for 8 to 10 minutes until filling is bubbling and nicely thickened. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack.

Ginger Icing

1/4 cup powdered sugar, sifted
1/4 teaspoon ground ginger
3 to 4 teaspoons orange juice

Stir together ingredients, using enough juice to reach desired drizzling consistency. Pour over bars as desired.

Red Velvet Cake

2009-07-12T15:04:00.000-07:00

There's just something about Red Velvet Cake... the flavor, the color, the divine cream cheese frosting. This take from McCormick may be less than traditional, since it has more cocoa powder than usual, and lacks both buttermilk and vinegar, it's still a crowd-pleaser. Maybe next time, I'll make Red Velvet Whoopie Pies, from The Deen Family Cookbook, for a more authentic Southern experience.

Red Velvet Cake

1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup whole milk
1 ounce Red Food Color
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spray a 13 by 9 cake pan with baking spray.

Sift flour, cocoa powder, baking soda and salt; set aside.

Beat butter and sugar with a mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool before frosting.

Vanilla Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons sour cream
2 teaspoons vanilla extract
1 box powdered sugar (or less to taste)

For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost as desired.

Pasta Primavera... Then and Now

2009-07-12T14:25:00.000-07:00

I've been making pasta primavera since I first saw the recipe in the New York Times, circa 1985, from the renowned but now-defunct Le Cirque. Sure, it's a little work, but looks (and more importantly, tastes) nothing less than impressive, especially if you detour from the blueprint slightly and serve the tomato sauce on top of creamy, vegetable-laden pasta and sprinkle the pine nuts over before serving.

You can go the traditional route, with its many steps, or take a slightly easier (and definitely lighter) route with Giada DeLaurentiis' version, from her debut cookbook, Everyday Italian. Both, which celebrate spring's bounty (primavera means Spring in Italian) are delicious in their own unique way. Relish suggests a little more broth and 1/2 cup of mascarpone to go along with the heavy cream).

Le Cirque's Spa'tti Primavera

1 bunch broccoli
2 small zucchini
4 asparagus spears, approximately 5 inches long
1 1/2 cups green beans, trimmed and cut into 1/2-inch lengths
1/2 cup fresh or frozen green peas
3/4 cup fresh or frozen pea pods (optional)
1 tablespoon vegetable oil
2 cups thinly sliced mushrooms
Salt and pepper to taste
1 teaspoon fresh hot pepper, finely chopped or 1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, finely chopped
6 tablespoons olive oil
1 teaspoon garlic, finely chopped
3 cups ripe tomatoes, cut into 1-inch cubes
6 fresh basil leaves
1 lbs. spaghetti or spaghettini
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream (or more to taste)
2/3 cup Parmesan, freshly grated
1/3 cup pine nuts

Trim broccoli and break it into bite-size florets. Set aside.

Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1 1/2 cups, no more. Set aside.

Cut each asparagus spear into thirds. Set aside.

Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in a mixing bowl.

Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.

Heat oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to the vegetables. Add chopped chilies and parsley.

Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.

Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.

Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.

Select utensil large enough to hold drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off heat until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.

Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be soupy. Add pine nuts and give mixture final tossing.

Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer. Spoon equal amounts of tomatoes over each serving. Serve immediately.

Giada's Pasta Primavera

3 carrots, peeled
2 medium zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1/4 cup olive oil
1 tablespoon herbes de Provence
2 teaspoons kosher salt, or more to taste
2 teaspoons black pepper, freshly ground, or more to taste
1 lb. farfalle
15 cherry tomatoes, halved
3/4 Parmesan, freshly grated

Preheat the oven to 450 degrees.

Cut the carrots, zucchini, squash and bell peppers into thin 2-inch-long strips. On a large baking sheet (foil-lined, if desired), toss the vegetable strips, onion, oil, herbs, salt and pepper. Transfer 1/2 of the mixture to another large baking sheet, arranging vegetables evenly. Roast, stirring after 10 minutes, until carrots are tender and vegetables begin to brown, about 20 minutes total.

Bring a large pot of salted water to boil. Add farfalle and cook until al dente, about 8 minutes. Drain, reserving 1 cup of the pasta water. Toss pasta with roasted vegetables. Add cherry tomatoes and enough cooking pasta water to moisten. Season with additional salt and pepper. Sprinkle with Parmesan before serving.

Applesauce Snack Cake

2009-06-07T15:16:00.000-07:00

After looking high and low for the perfect applesauce cake recipe, I went back to my trusty cookbook, The Lady & Sons Just Desserts, and knew I couldn't get any better. Miss Paula uses shortening for the most amazing crumb. I opted to leave out the ground cloves and raisins, since my step-dad, Burl, doesn't much care for either. You simply won't be able to wait for dessert once you catch a whiff of this goody baking in the oven, though... so I'm calling it snack cake. Miss Paula suggests you serve this with a scoop of vanilla ice cream, and who am I to disagree.

Applesauce Snack Cake

1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (such as black walnuts)
1 cup unsweetened applesauce
Powdered sugar (optional)

Preheat oven to 350 degrees. Grease a 13 by 9 pan or line a muffin tin; set aside.

Sift together flour, cinnamon, nutmeg, baking powder and salt.

Using a mixer, cream shortening and sugar until creamy. Add eggs, beating thoroughly. Add flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in nuts. Pour batter into prepared pan. Bake 13 by 9 cake for approximately 45 minutes or until center is firm to the touch. For muffins, bake approximately 20 to 22 minutes (makes about 16). Sprinkle with powdered sugar, if desired, before serving.

French Silk Chocolate Pie

2009-06-07T14:50:00.000-07:00

I had the good fortune to taste this dessert last year and I've been thinking about it ever since... yes, it's that good. Is it any wonder. It comes from the very lovely Anne Mikkelsen, a friend of the family, who is also a classically trained French chef. You cannot help but love Anne. She fills the room with laughter and light, with her smiling Irish eyes and side-splitting yarns, and prepares food that could only come from her heart. I'm so looking forward to reading her forthcoming memoir and cookbook, which she is somehow finding time to write while caring for her husband, Mike, who suffers from Parkinson's disease. In the meantime, I'll be getting inspiration from her little collection of favorite recipes, "Prairie Grass Cooks."

French Silk Chocolate Pie

Crust
2 cups chopped walnuts
3 tablespoons butter
3 tablespoons sugar

Preheat oven to 350 degrees.

Process ingredients until coarsely combined. Press into an 8-inch springform pan or pie pan. Bake crust for approximately 25 minutes. Allow to cool before filling.

Filling
3 oz. unsweetened chocolate, melted and cooled
1/2 cup butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
4 whole eggs*
grated chocolate (optional)

Using a mixer, beat butter until smooth. Gradually add sugar, then cooled chocolate and vanilla. Begin adding eggs, one at a time, incorporating each before adding the next (all traces of yolk should be gone). Once mixture is light and fluffy, pour into prepared crust and refrigerate until ready to serve. Garnish with grated chocolate, if desired.

*Note: Anne says she has made this countless times using the freshest eggs, all without incident. Utilizing eggs pasteurized in their shell might put your mind at ease, however.

Pimiento Cheese

2009-06-03T11:18:00.000-07:00

Having not hailed from the South, I only recently discovered pimiento cheese. What a revelation... whether you spread it on freshly baked white bread (remove the crusts and you've got the perfect tea sandwich), celery sticks or your favorite burger. Yes, it's utterly indulgent. We all need to get in touch with our inner Southerner and live a little now and then, don't we? I assure you, this recipe, adapted from Y'all Come Eat, will leave you feeling most hospitable and longing for a tall glass of sweet tea.

Pimiento Cheese

4 oz. cream cheese, room temperature
2 cups medium cheddar or 1 cup each of sharp cheddar and Monterey Jack, shredded
1/2 cup mayonnaise
3 tablespoons pimiento, chopped
1 teaspoon onion, grated
pinch of garlic powder (if desired)
salt and pepper to taste

Mix or process ingredients until smooth. Serve as desired.

Pumpkin Bars

2009-06-03T11:00:00.000-07:00

Who says you have to wait for the holidays to enjoy the taste of pumpkin? I also served these at my sister's little soiree, and they were a hit, even in the merry month of May. This recipe appears in a couple of cookbooks I've perused recently, and will likely become a mainstay for those of you who appreciate fall flavor any time of the year.

Pumpkin Bars

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, lightly beaten
15 oz. can pumpkin
1 2/3 cups sugar
1 cup Canola oil

Preheat oven to 350 degrees. Spray a 15 x 10 or 13 x 9 dish with baking spray; set aside.

In a medium bowl, stir together flour, baking powder, cinnamon, baking soda and salt.

In a stand mixer, beat together eggs, pumpkin, sugar and oil. Add in flour mixture and continue beating until well-combined.

Pour batter into prepared pan. Bake for 25 to 30 minutes, or until the sides of the cake pull away from the pan and a tester inserted in the center comes out clean. Cool completely before frosting.

Cream Cheese Frosting

1/4 cup butter, room temperature
4 oz. cream cheese, room temperature
1 1/2 teaspoons vanilla extract (or more to taste)
2 cups powdered sugar, sifted (or more to taste)

In a stand mixer, beat butter and cream cheese on medium speed until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Frost as desired.

Buttermilk Brownies (aka Texas Sheet Cake)

2009-06-03T10:26:00.000-07:00

Last week, I had the privilege of serving several desserts at the official launch of Little Farm in the Foothills, my sister's memoir. She wanted to showcase ingredients from our community, including locally milled flour produced by Fairhaven Flour, fresh butter and buttermilk from Breckenridge Farm in Everson and rich chocolate from Bellingham's very own Chocolate Necessities. This recipe, adapted from a Better Homes and Gardens collection, produced cake-like brownies that simply melted in your mouth. We like to think the best ingredients had a little something to do with that. Folks down South would probably call this Texas Sheet Cake...hopefully, you'll call them delicious.

Buttermilk Brownies

2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup cocoa powder
2 eggs, lightly beaten
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spray a 15 x 10 dish with baking spray; set aside.

In a large mixing bowl, combine flour, sugar, baking soda and salt.

In a medium sauce pan, bring butter, water and cocoa powder to a slow boil. Remove from heat. Add the chocolate mixture to the flour mixture. Beat with a mixer until well-combined. Add the eggs, buttermilk and vanilla, mixing for another minute. Pour thin batter into prepared pan.

Bake cake for approximately 25 minutes or until a tester inserted in the center comes out clean. Allow to cool slightly before frosting.

Chocolate Buttermilk Frosting

1/4 butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups powdered sugar, sifted (or more to taste)
1/2 teaspoons vanilla

Bring butter, cocoa powder and buttermilk to a low boil in a medium sauce pan. Remove from heat. Beat in powdered sugar and vanilla until frosting reaches desired consistency. Frost while cake is still warm.

Burgers, Fries & Shakes

2009-05-11T11:45:00.000-07:00

Until I get my own copy of Burgers, Fries & Shakes by Bobby Flay, I'm re-reading his suggestions for a perfect burger in the June/July 2009 issue of Food Network Magazine. He likes to shape 6 ounces of ground chuck into a 3/4-inch patty, which he brushes with canola oil and seasons with only black pepper and kosher salt. He then grills to medium rare. No eggs, onions or whatnot, you say? He considers anything else a "meatloaf burger." A nice soft bun is also de rigeur.

Now, I wouldn't call my regular burger even remotely meatloaf-like, but that's me. Mine is inspired by Rachael Ray's Bistro Burger from her 365: No Repeats, but minus the thyme (too strong) and caramelized shallots (a little fussy). For each pound of ground sirloin, add 1 tablespoon Worcestershire sauce, 1/2 tablespoon grill seasoning and 1 tablespoon of Dijon mustard. That yields three nicely sized burgers in my kitchen. Grill burgers over medium-high heat, turning once, until the internal temperature reaches 160 degrees. Top with a medium cheddar (Tillamook is a family favorite), if desired, and serve on a fresh bakery roll.

These burgers go well with some simple oven fries. Cut a Russet potato into wedges (plan on one medium potato per person), and toss with olive oil (1 teaspoon per potato) and a sprinkling of grill seasoning and kosher salt. Bake wedges at 450 degrees on a foil-lined cookie sheet for approximately 25 to 30 minutes.

The perfect ending to just such a meal has to be a homemade chocolate malt. For each person, blitz 3/4 cup chocolate ice cream with an equal amount of milk, 2 to 3 tablespoons of chocolate syrup and 3 tablespoons of malt powder.

Now what says comfort more than that?

Ready for Summer Salads

2009-05-07T15:27:00.000-07:00

While some of you may already be experiencing summer weather, we're still enjoying more than our share of spring showers. When the warm weather hits, though, we'll be firing up the grill and serving these at the next shindig. Consider doubling or tripling Paula Deen's recipe for a traditional, tangy coleslaw dressing from her debut cookbook. I don't know about you, but even the smallest of family gatherings demand a double recipe of coleslaw.

I'll be using the remainder of the dressing for a delicious and simple broccoli salad, inspired by one from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen.

Coleslaw

1 carrot, grated
1/4 sweet onion, grated or finely chopped
1/2 head green cabbage, shredded or thinly sliced
handful of fresh parsley, chopped
1/2 red, yellow or orange pepper, chopped (optional)
coleslaw dressing

Coleslaw Dressing
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white wine vinegar
seasoning salt and black pepper to taste

Mix together carrot, onion, cabbage, parsley and optional sweet pepper.

Combine mayonnaise, sugar, vinegar, seasoning salt and pepper. Pour over cabbage mixture and serve. Please note: If you allow the coleslaw to sit for any length of time, the cabbage will release water and you'll need to check your seasonings before serving.

Broccoli Salad

2 broccoli crowns
1/2 sweet onion, chopped
1/2 cup coleslaw dressing, or more to taste
1/2 salted sunflower seeds
1/2 cup dried cranberries
4 to 6 slices cooked bacon, crumbled

Break the crowns up into small florets. Combine broccoli and remaining ingredients. Serve.

More Oatmeal Cookies

2009-05-07T14:49:00.000-07:00

I've been continuing my search for the ultimate oatmeal cookie. While Paula Deen's Loaded Oatmeal Cookie recipe was looking promising, with it's spicy complexity, I'm thinking I like Guy Fieri's version of this classic even better (sometimes we manage to surprise ourselves). Why not try them both. I opted to follow Miss Paula's original recipe from The Lady & Sons Just Desserts (sans icing), but have included the finishing touch here in case it speaks to you (and you just can't get enough buttery goodness). I also used black walnuts, rather than the usual English variety, which are more flavorful (or bitter, depending on your palate).

Note that I have omitted the rosemary from the Craisy Oatmeal Cookies, and used equal parts quick and old-fashioned oats (with marvelous results, I might add).

Loaded Oatmeal Cookies

1/2 cup butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg, freshly ground
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick oats
1 cup raisins
1 1/2 cups walnuts, chopped
1 teaspoon vanilla extract
Brown Butter Icing (optional)

Preheat oven to 350. Line cookie sheets with parchment paper.

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; set aside.

Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is lightly colored. Add buttermilk.Stir flour mixture into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well. Drop onto cookie sheets using a small cookie scoop. Bake for 9 to 11 minutes. Drizzle with Brown Butter Icing, if desired.

Brown Butter Icing

1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to reach proper consistency. Drizzle on warm cookies.

Craisy Oatmeal Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups dark brown sugar, packed
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened flaked coconut
3/4 cup dried cranberries
1 cup quick oats
1 cup old-fashioned oats

Preheat oven to 350 degrees. Line cookie sheets with parchment.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt; set aside.

Cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Fold dry ingredients into creamed mixture. Mix in coconut, dried cranberries and oats by hand.

Drop onto cookie sheets using a small cookie scoop. Bake until cookies turn golden, 12 to 13 minutes. Remove from oven and allow cookies to sit 2 to 3 minutes in the pan before transferring to a rack to cool completely.

Shepherd's Pie Revisited

2009-04-26T14:01:00.000-07:00

Growing up, I didn't know I was much of anything. But, over the years, I've learned a little more about my Irish heritage. And, what could be more Irish than shepherd's pie? Although this might technically be called cottage pie, since it features ground beef, rather than lamb, you certainly don't have to be from the old country to enjoy it. This take, adapted from Rachael Ray, features a brown gravy instead of a tomato-based sauce. I prefer a sprinkling of cheese to paprika on top... the choice is yours, of course.

Hopefully, my version would have pleased my little Irish grandmother, Alice, who passed away when I was a girl from too much drink.

Shepherd's Pie
1 tablespoon olive oil
1 to 1 1/2 lbs. ground sirloin
1 carrot, peeled and diced
1 onion, grated
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
salt and pepper to taste
1/2 cup Parmesan cheese, grated
fresh parsley, chopped (optional)

Mashed Potatoes
2 lbs. starchy potatoes, peeled and cubed
1/2 cup whole milk or light cream
2 tablespoons butter (or more to taste)

Boil potatoes in amply salted water until tender; drain. Add in milk and mash potatoes until smooth. Add in butter, as well as salt and pepper to taste.

While potatoes boil, heat a large skillet on medium-high. Add oil and brown ground sirloin until no longer pink. Add onion and carrot to the pan, cooking until the carrot loses its crunch, about 5 minutes; stir frequently.

In a small sauce pan, heat butter over medium heat. Whisk in flour and cook for 2 minutes or until the mixture begins to get a golden color. Whisk in broth and Worcestershire sauce and cook until slightly thickened. Pour over meat and vegetable mixture. Stir in peas. Season with salt and pepper.

Pour meat and vegetable mixture into a medium casserole dish. Spoon mashed potatoes over evenly. Sprinkle Parmesan over potatoes. Put under broiler until cheese is lightly browned. Top with parsley (if desired) before serving.

Pina Colada Muffins II

2009-04-26T12:12:00.000-07:00

Perusing the April/May 2009 issue of Cooking Pleasures, I knew I'd have to try the recipe for Pina Colada muffins. They're among my stepfather's favorites and have just enough sweetness for a brunch treat. If you'd like a more cake-like muffin, consider substituting the coconut milk with an equal amount of cream of coconut.

Pina Colada Muffins

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
2 tablespoons brown sugar, packed
1 egg
1/2 cup coconut milk
1/4 cup pineapple juice, unsweetened
1 cup sweetened flaked coconut
1 cup crushed pineapple, well-drained

Topping
1/2 cup sweetened flaked coconut
2 tablespoons butter, softened
2 tablespoons brown sugar, packed
1 tablespoon flour

Preheat oven to 400 degrees. Place paper liners in a 12-serving muffin pan.

Whisk together flour, baking power and salt; set aside.

Beat sugar, oil and brown sugar until well-blended. Add in egg. Beat in coconut milk at low speed. Slowly incorporate flour mixture. Finally, mix in coconut and pineapple.

Pour batter approximately three-quarters full into prepared muffin pan. Combine topping ingredients and sprinkle over muffins. Bake for 25 minutes or until a tester comes out clean and the tops of the muffins spring back.

Gingersnaps

2009-04-22T14:29:00.000-07:00

With all of the cold weather we've had over the past few months, I was inspired to make Gingersnaps, the classic Christmas cookie. This recipe comes from my sister, Sue, and is adapted from Cookies for Christmas by Marie Robbins. Sue has reduced the clove by 1/4 teaspoon, as well as omitted the vinegar. Her husband, John, has added his own special touch, which is rolling the dough in sugar and cayenne pepper for just a little extra kick.

Be sure to check out their new book, Little Farm in the Foothills: A Boomer Couple's Search for the Slow Life. Once you read it, you'll want to move out to the country, too, and start baking your own bread and cooking on the wood stove by candlelight.

Gingersnaps

2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger (rounded)
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/2 cup butter, room temperature
1 cup brown sugar
1 egg
1/3 cup molasses
1/4 cup sugar, plus additional to prevent sticking
1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. Line cookie sheets with parchment.

Combine flour, baking soda, salt, ginger, cinnamon and clove in a medium bowl; set aside.

Cream butter and brown sugar in a stand mixer. Add in egg and molasses, beating until thoroughly combined. Add in dry ingredients slowly, stirring only until incorporated.

Using a small scoop, form the cookies into balls. With a standard cookie scoop, form balls, then cut each in half and form 2 smaller balls.*

Roll dough in mixture of sugar and cayenne. Place on prepared cookie sheets. Flatten each ball to approximately 1/2-inch thick with the bottom of a glass dipped in sugar.

Bake for 8 to 11 minutes, depending on desired crispness.

*To prevent cookies from losing their shape, you may wish to refrigerate the dough for a few minutes before baking each batch.

Chocolate Malted Cake

2009-04-22T14:11:00.000-07:00

For Easter, I was torn between making a red velvet and a chocolate malted cake, adapted from Better Homes and Gardens... the later won out. Adorned with a sprinkling of Robin's Eggs, it was the perfect ending for a lovely meal. And talk about moist.

Chocolate Malted Cake

2 cups flour
2 cups sugar
1/3 cup vanilla or chocolate malted milk powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 to 2 cups malted milk balls, chopped

Chocolate Frosting

1/4 cup butter
3 tablespoons cocoa powder
3 tablespoons buttermilk
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract (or more to taste)

Preheat oven to 350 degrees F. Spray a 13 x 9 pan with baking spray; set aside.

In a large bowl, combine flour, sugar, malted milk powder, baking soda, and salt; set aside.

In a medium saucepan, combine butter, cocoa powder and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and whisk until thoroughly combined. Add eggs, buttermilk and vanilla. Whisk until combined (batter will be thin). Pour batter into the prepared pan.

Bake approximately 30 minutes or until a wooden toothpick inserted in the center comes out clean.

While the cake bakes, prepare frosting. In a medium saucepan, combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Stir in 2 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If frosting becomes too thick before before drizzling over cake, place over medium-low heat until desired consistency is achieved. Decorate cake with malted milk balls before serving.

Refrigerate any unused portion.

Oatmeal Cookies

2009-03-07T17:55:00.000-08:00

My sister, Liddy, loves cookies and has had a hankering for those of the oatmeal variety. So I baked up a batch, using the standard Quaker Oats recipe, adding golden raisins and dried cranberries. Not unlike the morning oatmeal at your local Starbucks... or so she says.

Oatmeal Cookies

1 cup butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1/2 cup raisins
1/2 cup golden raisins
1/2 cup dried cranberries

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Cream the butter and sugar. Add eggs and vanilla, continuing to beat well. Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats, raisins and cranberries.

Using a small scoop, drop cookies onto prepared pans. Bake for approximately 10 to 12 minutes or until golden brown. Allow cookies to remain on cookie sheet for 1 minute, then remove to cool on a wire rack.

Scalloped Potatoes

2009-02-15T12:32:00.000-08:00

Scalloped potatoes may seem easy, but getting the desired results often isn't. This recipe, adapted from Serious Eats, is simple (well, perhaps not as easy as turning to that cupboard staple, Betty Crocker), yet still manages to be Sunday-dinner worthy. A little ham would make for a terrific one-dish supper, too.

Scalloped Potatoes

1 tablespoon butter
1 teaspoon olive oil
1 1/4 pounds potatoes (russet is recommended), thinly sliced
1/2 medium onion, minced
1 garlic clove, minced
1/2 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf (if desired)
4 oz. cheddar cheese, grated (or more to taste)
salt and pepper to taste

Preheat the oven to 425 degrees.

Heat a large cast iron skillet over medium-high heat. Add the butter. Once melted, stir in the onion and saute until soft, about 4 minutes.

Add in the garlic and thyme, cooking until garlic become fragrant, about 30 seconds. Add potatoes, chicken broth, cream, salt, pepper and bay leaf (if desired). Bring mixture to a simmer, then reduce heat, cover and allow to cook for 10 minutes.

Remove cover and bay leaf, sprinkle cheese on top and place skillet in the oven. Bake for 15 minutes or until cheese is bubbling and slightly browned. Allow to rest for 5 to 10 minutes before serving.

Chocolate Chip Cookies Revisited

2009-02-15T12:12:00.000-08:00

If you're like me, you haven't met a chocolate chip cookie you didn't like at least a little. While I simply love Giada De Laurentiis' recipe (see below), this one, adapted from the Easy to Bake, Easy to Make series, is equally magical. The oatmeal and lemon juice do wonders for the texture, the extra chocolate chips are absolutely indulgent and the pinch of cinnamon adds that special touch. You might want to make half of the cookies with nuts and the other half without, so everyone in the family is happy.

Oatmeal Chocolate Chip Cookies

1/2 cup quick oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts (if desired)

Preheat the oven to 350 degrees.

Combine oats, flour, baking soda, salt and cinnamon in a mixing bowl.

Using a stand mixture, cream butter. Beat in sugars, vanilla and lemon juice. Add eggs and continue beating until fluffy.

Add in flour mixture, blending well. Mix in chocolate chips (and nuts, if desired) by hand. Using a small cookie scoop, place dough evenly on parchment-lined cookie sheets. Bake for 9 to 11 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool on the sheet for 1 minute before transferring to a wire rack.

Lighter Fettuccine Alfredo

2009-02-15T11:41:00.000-08:00

Kids will love this easy recipe, adapted from Cook's Country... and you won't even miss the heavy cream. The original recipe called for as much as 1/2 teaspoon of black pepper, but that's far too much for most of us. For that restaurant touch, don't forget to add a sprinkling of fresh, chopped parsley (Italian is best).

Lighter Fettuccine Alfredo

1 tablespoon butter
2 teaspoons all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1 cup freshly grated Parmesan or Grana Padano
1 8 or 9 oz. package fresh fettuccine
salt and pepper to taste
freshly grated nutmeg

Bring a large pot of water to boil over high heat.

Meanwhile, heat butter over medium heat in a large saucepan. Whisk in flour, stirring until mixture is smooth and golden, about 2 minutes. Whisk in milk and half-and-half. Drop in garlic and grate in a little fresh nutmeg. Season with salt and pepper. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce has thickened a bit, another 2 minutes. Remove garlic and stir in Parmesan or Grana Padano.

Add pasta to boiling water and cook until al dente, per package directions. Drain, reserving 1/2 to 1 cup of pasta cooking water. Toss pasta with white sauce, adding a few tablespoons of pasta water at a time so sauce reaches the desired consistency. Check for seasoning and serve with additional cheese at the table.

White Bean Stew

2009-02-15T11:24:00.000-08:00

Do you ever find yourself with just a little too much meat sauce on hand? This is a delicious way to bring new life to your Bolognese. Adapted from the February 2009 issue of Every Day with Rachael Ray, I've omitted the pork sausage, since it's meaty enough, as well as used considerably less herbes de Provence... 2 teaspoons is plenty. If you really love your beans, feel free to add the additional can. I've also included a carrot, since my sauce uses a puree of carrots, celery, onion and garlic. By the way, Rachael Ray's idea of adding a pinch of allspice to the Bolognese is shear genius.

White Bean Stew

1/2 pound potatoes, cubed
1 carrot, sliced
1 15 oz. can cannellini or great northern beans, drained and rinsed
3 cups meat sauce
2 cups chicken broth
2 teaspoons herbes de Provence
salt and pepper to taste

Blanch carrots and potatoes until tender, about 10 to 15 minutes in a large pot; drain. Add in meat sauce, beans, chicken stock and herbs de Provence. Bring to a simmer and cook until slightly thickened, about 20 minutes. Check for seasoning and serve with freshly grated Grana Padano.

Ginger Shortbread

2009-01-22T13:01:00.000-08:00

Martha Stewart's recipe for ginger shortbread is a perfect gift for those who like their sweets with a little kick. Too spicy for my tastes... I made this shortbread with my sister, Liddy, in mind. She recommends serving it with a good, strong cup of coffee.

Ginger Shortbread

1 cup unsalted butter, room temperature
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup granulated sugar
2 teaspoons ground ginger
1/2 teaspoon white pepper
3/4 cup crystallized ginger, chopped
1 tablespoon sanding or granulated sugar

Preheat oven to 325 degrees. Butter a 8 1/2-inch round cake or springform pan. Sift together flour, salt, ginger and white pepper.

Using a stand mixer, cream the butter until fluffy, approximately 3 to 5 minutes. Add sugar and continue to beat until mixture is very light in color, about 2 minutes. Scrape down sides if necessary. Stir in 1/2 cup crystallized ginger.

Slowly add flour mixture. Beat on low until the dough is just incorporated.

Pat dough into prepared pan and prick evenly with a fork. Sprinkle top with remaining 1/4 cup crystallized ginger and tablespoon of sugar.

Bake until firm and beginning to color, approximately 30 to 35 minutes. Cool completely before cutting into wedges.

Mustard Pork Chops

2009-01-04T15:55:00.000-08:00

You don't have to spend hours in the kitchen to prepare a guest-worthy meal. This recipe, adapted from Nigella Lawson's Nigella Express, is proof. These chops go perfectly with steamed vegetables and egg noodles, or gnocchi, which is what Ms. Lawson serves them with. I use sparkling instead of hard cider, but this would be equally, if not more, delicious made with white wine.

Mustard Pork Chops

3 to 4 center cut pork chops
1 tablespoon extra virgin olive oil
1/2 cup sparkling apple cider
1 tablespoon Dijon or whole-grain mustard
1/3 cup heavy cream
Grill seasoning or salt and pepper to taste

Season the pork chops liberally.

Heat olive oil in a large saute pan over medium-high heat. Add the pork chops, cooking each side approximately 7 minutes, or until the pork reaches an internal temperature of 160 degrees.

Remove pork to a plate and cover with aluminum foil to keep warm.

Pour cider in to deglaze the pan. Cook slightly before adding in the mustard and cream. Continue cooking 1 to 2 minutes to reduce mixture. Pour over pork chops and serve.

Pasta with Ricotta & Broccoli

2009-01-04T15:30:00.000-08:00

I originally bought Cooking Rocks by Rachael Ray for my daughter. I seem to get much more use out of it, though. One of my favorite recipes is Pasta, Cheese and Trees My Mama's Way. I like to steam the broccoli in broth before adding the ricotta, rather than boiling it separately, since it has so much more flavor. The broth also creates a lovely, creamy sauce for the pasta. If your kids aren't big on garlic, simply grate it over the broccoli just before adding the broth (to prevent burning) and no one will be the wiser.

Pasta with Ricotta & Broccoli

1 lb. broccoli crowns
1 lb. penne or rigatoni
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 cloves garlic, thinly sliced
1/2 to 3/4 cup low-sodium chicken broth
1 cup whole milk ricotta (or more to taste)
1/2 cup Parmesan, freshly grated
salt and black pepper to taste

Bring a large pot of water to boil; add a handful of kosher salt. Stir in pasta and cook until al dente.

Meanwhile, heat olive oil and butter over medium high heat in a large saute pan. Break the broccoli down into smaller florets and add to pan. Stir fry for 1 to 2 minutes. Add garlic. Pour the broth in, raise the heat and cook until broccoli is crisp tender, about 5 minutes. Reduce heat to low and stir in ricotta cheese.

Drain pasta and add to broccoli and ricotta mixture. Season with salt and pepper to taste and serve with Parmesan.

Baked Fettuccine with Asiago and Thyme

2008-12-07T11:54:00.000-08:00

In the mood for a really rich pasta dish? Look no further. This recipe, adapted from Giada De Laurentiis, originally called for 1 pound of pasta and double the cheese and creme fraiche, but as is, you should be able to serve 3 to 4 easily.

8 oz. fettuccine or pappardelle
1 1/4 cups Asiago cheese, grated and divided
1 7 to 8 oz. container creme fraiche
1/2 cup Parmesan, freshly grated
3/4 teaspoon fresh thyme, chopped
salt and black pepper to taste

Preheat the oven to 375 degrees.

Cook pasta in amply salted boiling water until very al dente, about 8 minutes. Drain and reserve 1/2 cup of the pasta water.

Gently toss pasta with 1 cup of Asiago, creme fraiche, Parmesan and 1/2 cup of pasta water. Spoon mixture into a buttered baking dish. Sprinkle with remaining Asiago.

Bake until top is golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.

Carrot Cranberry Muffins

2008-12-07T11:37:00.000-08:00

These muffins, adapted from Food Network, bring together the taste of the holidays. Not too sweet, they're ideal for a post-Thanksgiving brunch. If you don't have any cooked carrots remaining from supper, simply use jarred baby food carrots.

Carrot Cranberry Muffins

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
14/ teaspoon nutmeg, freshly grated
1/4 teaspoon ground ginger
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
zest of one orange
1/2 cup cranberry sauce (see below)
2 tablespoons granulated or Demererra sugar

Preheat the oven to 375 degrees. Line a muffin tin with paper liners.

In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. Set aside.

Using a mixer, cream the butter on medium speed until fluffy. Reduce speed and add in the sugar. Add eggs, one at a time, beating thoroughly after each addition. Scrape down the bowl as needed. Stir in the carrot puree and orange zest.

Slowly stir in the flour mixture, being careful not to over beat. Finally, add in the cranberry sauce by hand.

Spoon batter into muffin cups, sprinkling a little sugar over the top. Bake until muffins are golden and a tester inserted in the center comes out clean, approximately 20 to 25 minutes.

Irish Potato Soup

2008-12-07T11:17:00.000-08:00

So what makes this soup Irish, exactly? Well, you've got your Dubliner and Ale, which add a real depth of flavor. Adapted from Relish, I omitted the celery and added a bit more cheese... feel free to adjust to your taste, though. I've also pureed the soup, creating an irresistibly velvety texture.

Irish Potato Soup

3 tablespoons butter
1 tablespoon olive oil
1 large onion, roughly chopped
1 leek, rinsed thoroughly and roughly chopped
4 medium Yukon Gold potatoes, cubed
6 oz. ale (preferably Irish)
2 1/2 cups low-sodium chicken broth
1 1/2 tablespoons flour
2 cups whole milk
1 1/2 cups Dubliner, shredded
salt and black pepper to taste

Melt 1 tablespoon butter with olive oil over medium high heat in large pot. Saute onion and leek until softened, about 10 minutes.

Add potatoes, ale, broth and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium low. Cover and simmer for approximately 1 hour, or until potatoes are tender. Puree mixture with a hand blender.

Melt remaining butter over medium high heat in a saucepan. Whisk in flour and cook until roux begins to change color. Stir in milk, whisking until mixture is heated throughly and thickened. Stir in cheese.

Combine the cheese sauce with the potato mixture. Cook over low heat for another 10 minutes.

Serve with croutons and a sprinkling of bacon and parsley.

Waldorf Salad

2008-11-18T11:30:00.000-08:00

Here's another Thanksgiving classic... with a little twist. Adapted from a recent Pillsbury Christmas collection, this Waldorf salad features just a hint of sweetness. Very festive over a bed of baby spinach or mixed greens.

Waldorf Salad

1 cup mayonnaise
4 tablespoons frozen apple juice concentrate, thawed
1/2 teaspoon cinnamon
4 large apples, cubed
1 cup red seedless grapes, halved
1 cup celery, chopped
1 cup walnuts, chopped

Combine ingredients and chill slightly before serving.

Pumpkin Bread

2008-11-17T11:03:00.000-08:00

With Thanksgiving approaching, doesn't pumpkin bread sounds good? This recipe, adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen, has a lovely flavor... much better than so many mixes, which have strong clove and allspice overtones. You'll get 2 large loaves, or quite a few minis, perfect for gift-giving. You could also use this for a trifle, alternating layers with whipped cream, vanilla pudding and pumpkin butter, drizzling a little caramel sauce over the top, as suggested in the November issue of Better Homes and Gardens.

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg, freshly grated
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
2 cups canned pumpkin
1 teaspoon lemon juice
1 cup chopped walnuts or pecans, if desired

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. In a separate bowl, combine wet ingredients; fold into dry. Add nuts, if desired.

Bake in two loaf pans for approximately 1 hour, or until tester comes out clean. For muffins or mini-loaves, begin checking after 20 minutes.

Roasted Chicken

2008-11-06T15:10:00.000-08:00

I recently had the pleasure of reading Talking with My Mouth Full: Crab Cakes, Bundt Cakes and other Kitchen Stories by Bonny Wolf. She is a firm believer in the words of Julia Child, who once said, "You can always judge the quality of a cook or a restaurant by roast chicken." Wolf has several suggestions for achieving something close to culinary perfection...

1. Buy a smaller chicken and brine it, or opt for a kosher bird.
2. Season the exterior, but don't bother trussing.
3. Place the chicken on a rack in a roasting pan.
4. Pre-heat the oven for at least 15 minutes.
5. Bake the chicken at 475 degrees until nicely browned and the breast reads 160 degrees and the thigh reads 165 to 170 degrees with a meat thermometer. Plan for 15 minutes per pound.
6. Resist the temptation to open the oven, baste or turn the bird while it roasts.
7. When the chicken is done, remove from the oven and allow it to rest for 15 to 30 minutes.
8. "Carve, serve and graciously receive compliments."

If you're not able to brine the bird, consider salting the interior and exterior amply, sprinkling plenty of black pepper and a simple seasoning mixture, such as herbs de Provence and grill seasoning, and drizzling with olive oil or cooled, melted butter. If possible, do this well before cooking, covering the chicken and keeping it refrigerated until meal preparations begin. Use even more salt than you think you should for optimum flavor. I also suggest squeezing a little lemon over the bird before roasting, then stuffing the lemon, a whole head of garlic cut in half and a handful of herbs into the cavity.

Delicious!

Mushroom Ragu

2008-11-02T13:00:00.001-08:00

First, let me tell you, I'm not a mushroom person. But I love to make dishes for those that are. This sauce, adapted from Everyday Italian by Giada De Laurentiis, is perfect served over egg noodles and a nice, pan-seared chicken. It's also ideal on top of polenta for an elegant dinner with your vegetarian friends (poor dears... more meat for the rest of us, though).

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic gloves, minced
1 lb. chopped wild mushrooms, chopped such as cremini and oyster
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Marsala (dry)
2 cups reduced-sodium chicken broth
2/3 cup freshly grated Parmesan cheese
1/4 cup Italian parsley, chopped
handful of basil leaves

Wipe the mushrooms with a damp cloth. Set aside.

Heat the butter and olive oil in a large skillet. Saute the onion and garlic until soft, about 8 minutes. Add the mushrooms, salt and pepper.

Increase the heat to nearly high and saute mushrooms until tender and all of their liquid has evaporated, about another 8 minutes.

Stir in the Marsala (removing pan from heat first if using a gas range), reduce heat to medium-high and simmer mixture until the fortified wine has evaporated, about 5 minutes. Add in the chicken broth and simmer until sauce has reduced by half, about 30 minutes.

Remove sauce from heat and stir in cheese and parsley. Tear basil leaves over and serve.

Skillet Pasta with Chicken

2008-11-02T12:34:00.000-08:00

On those busy nights, don't you just long for a simple meal without the mess? Rather than microwaving something prepared from the freezer, give this recipe from Cook's Country a try. This would also be delicious with asparagus. I've omitted the roasted red peppers to make it more kid friendly.

Skillet Pasta with Chicken

1 lb. boneless, skinless chicken breasts, sliced into 1-inch pieces
3 tablespoons butter or extra virgin olive oil
1 onion, minced or grated
1/4 teaspoon dried oregano
3 garlic gloves, minced
8 oz. (2 1/2 cups) uncooked tubular pasta, such as ziti or rigatoni
2 cups low-sodium chicken broth
1 cup milk
1 lb. broccoli crowns, cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Season the chicken with salt and pepper. Heat one tablespoon of the butter or olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink. Set aside.

Add the onion, oregano and remaining butter or olive oil to the pan. Saute the onion until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 to 30 seconds.

Pour in the ziti, covering with chicken broth and milk. Bring to a simmer, then reduce heat to medium low. Stir in the broccoli and cook about 8 minutes, until bright green and still a little crunchy.

Stir in the chicken and any accumulated juices. Continue to cook mixture until pasta is al dente and broccoli is tender. Serve with grated Parmesan.

Penne with Steak

2008-09-14T14:12:00.000-07:00

With the days becoming shorter and the nights cooler, perhaps you've been thinking about preparing a little more hearty fare. This recipe for Penne with Steak, adapted from Giada's Family Dinners, is perfect for an autumn evening. It's also a more budget-friendly way to serve a rib eye, New York strip or, my preference, top sirloin. For the sauce, I use only a few tablespoons of olive oil, instead of 1/4 cup, and puree the tomatoes without their juice to maintain their color and flavor.

Penne with Steak

2 tablespoons olive oil
1 to 1 1/2 lbs. rib eye, New York strip or top sirloin
1 onion, chopped
1 carrot, chopped
4 garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup red wine
2 cups marinara sauce
1 cup low-sodium beef broth
12 oz. penne or other tubular pasta
3 oz. Parmesan cheese, shaved
salt and pepper or grill seasoning to taste

Heat the oil in a heavy frying pan over medium-high to high heat. Season both sides of the steak with salt and pepper or grill seasoning. Sear the steaks until browned but still rare, about 3 minutes per side. Remove to a plate to cool completely.

Add the onion and carrots to the same pan and saute over medium heat until softened, about 8 minutes. Add the garlic and oregano. Pour in the wine and allow to reduce slightly. Add the marinara and broth, and let mixture simmer for 10 to 15 minutes.

In the meantime, cook the pasta in boiling, salted water until al dente (about 1 minute under the minimum recommended cooking time); stir frequently.

Trim the steak of any excess fat and cut into bite-sized pieces.

Drain the pasta. Add the pasta, steak and any accumulated juices from the meat to the sauce, allowing the flavors to come together over medium heat, about 1 minute. Serve with the shaved Parmesan cheese.

Giada's Quick Marinara Sauce

2 28 oz. cans whole plum tomatoes with juice
1 bunch fresh basil, stemmed
3 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon sugar
salt and pepper to taste

Heat the oil in large sauce pan over medium heat. Add the onions and garlic, cooking until very tender, about 12 minutes. Remove the tomatoes from their cans and puree with the basil. Stir in the tomato juice, puree, oregano and sugar and allow sauce to simmer for about 10 minutes. Season with salt and pepper to taste before serving or freezing.

Chocolate Pudding

2008-09-14T13:50:00.000-07:00

After a less-than-successful experiment making vanilla pudding with egg yolks (more than a little soupy, but delicious), I wanted to try my hand at a chocolate pudding. This recipe, adapted from the August 2008 issue of Everyday with Rachael Ray, tastes wonderful and has just the right consistency. You could certainly serve it atop the peanut butter cream specified (1/2 cup creamy peanut butter, 1/3 cup powdered sugar, 1/3 cup heavy cream and 1/8 teaspoon salt, combined). Although, I find that this pudding really needs nothing more than a dollop of whipped cream.

Chocolate Pudding

2 cups whole milk
1/3 cup sugar
1/4 cup cocoa powder
2 tablespoons cornstarch
3 oz. semisweet chocolate, chopped

In a medium pan, whisk together the milk, sugar, cocoa powder and cornstarch over medium-high heat. Bring mixture to a boil, continuing to whisk constantly, until nicely thickened, about 2 minutes. Remove from heat and stir in chopped chocolate (or mini chips) until completely incorporated. Spoon into serving dishes and and refrigerate until set, approximately 2 hours.

Dream Bars

2008-09-11T11:51:00.000-07:00

My sister, Liddy, has never met a dream bar she didn't like. I usually make her the standard, 7-layer variety. But for her most recent birthday, I wanted to make her something a little different. I opted for one with hazelnuts and a shortbread crust, adapted from Y'All Come Eat by the Deen Bros. She pronunced them both, well, absolutely dreamy.

7-Layer Magic Cookie Bars

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 14 oz. can sweetened condensed milk
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) butterscotch chips
1 1/3 cups shredded coconut
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees (325 degrees for a glass baking dish).

In a small bowl, combine graham cracker crumbs and butter. Press crumb mixture firmly on the bottom of a 13 by 9 pan, then pour sweetened condensed milk over.

Layer remaining ingredients evenly; press firmly down with fork.

Bake for 25 minutes or until lightly browned on top. Cool. Cut bars and serve. Store covered at room temperature.

Hazelnut Dream Bars

Crust
1 cup all-purpose flour
1/3 cup brown sugar, firmly packed
pinch of salt
1/2 cup (1 stick) unsalted butter, cut into pieces

Filling
2 large eggs
1 cup brown sugar, firmly packed
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
3/4 cup shredded coconut
3/4 chopped hazelnuts
3/4 cup miniature semisweet chocolate chips

Preheat the oven to 350 degrees.

For the crust, pulse together the flour, sugar and salt in a food processor. Pulse the butter until just combined. Press the dough evenly over the bottom of an ungreased 13 by 9 baking dish. Bake for 10 minutes, or until golden.

For the filling, whisk together the eggs, sugar, flour, vanilla and baking powder. Stir in the coconut, hazelnuts and chocolate chips. Spread the filling over the crust while still warm. Bake for 20 minutes.

Double Blueberry Muffins

2008-08-15T11:30:00.000-07:00

After you taste this blueberry muffin recipe from Gale Gand's Butter Sugar Flour Eggs, you may not want another. I'm making them just as soon as it cools down here (we're so spoiled... the mercury rarely goes above the mid-80s, even in August).

Double Blueberry Muffins

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 cups flour
1/2 cup milk
1/4 teaspoon cinnamon

Preheat the oven to 375 degrees. Place paper liners in a muffin tin.

Cream the butter until smooth with an electric or stand mixer. Add 1 cup of the sugar and mix thoroughly. Add the eggs, vanilla, baking powder and salt.

In a shallow bowl, mash 3/4 cup of the blueberries with a fork. Add to the batter and mix.

With the mixer running on low, add half of the flour, then half of the milk. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand. Scoop into muffin cups, filling about 3/4 full.

In a small bowl, combine the remaining 2 tablespoons sugar and cinnamon. Sprinkle over the muffins. Bake for approximately 25 minutes. Allow muffins to cool in pan 30 minutes before turning out.

Frozen Lemon Cheesecake

2008-08-15T11:05:00.000-07:00

What could be more refreshing on a hot summer night than a slice of frozen lemon cheesecake? I found this recipe in one of those little neighborhood papers a year or so ago. For the crust, you could use a graham cracker crust (see below) or the shortbread crust specified. Don't you wonder what this would taste like with orange instead of lemon and an Oreo crust, though?

Frozen Lemon Cheesecake

2 8 oz. packages cream cheese, room temperature
1 1/2 cups sugar, divided
zest of 2 small lemons
1/2 cup fresh lemon juice
1 tablespoon vanilla extract
2 cups whipping cream
shortbread crust

Crust

21 shortbread cookies (1 1/2 inches square), finely ground
2 tablespoons sugar
3 tablespoons butter, melted

Combine cookie crumbs, sugar and melted butter. Press mixture into the bottom of a greased 9-inch springform pan. Set aside.

Beat cream cheese until smooth with an electric or stand mixer, about 4 to five minutes, scraping bowl often. Add 1 cup of sugar, lemon zest and lemon juice, continuing to beat until fluffy. Stir in vanilla.

Beat whipping cream and remaining 1/2 cup sugar until stiff. Fold into cream cheese mixture. Pour cheesecake into prepared pan. Freeze at least 8 hours before serving. Garnish slices with fresh blueberries or a dollop of lemon curd, if desired.

Remembrances of My Father

2008-08-01T11:39:00.000-07:00

Rick Bragg, writing in The Prince of Frogtown, says the author Willie Morris once told him about his father, "There is no place you can go he will not be." That's certainly true for me today... my father's birthday. Reminders of my father, Jim, are everywhere, especially in my kitchen.

My father was a gentleman and scholar, as they say, more than a cook, but I will never forget the little things he did to show he cared.

Because I didn't share his love of soft boiled eggs, he would scramble mine. Once in a while, I can come close to replicating his, cooked in butter with a touch of milk, salt and black pepper, which he always served with perfectly crispy bacon and freshly made Minute Maid orange juice. Since his long illness and passing, I have yet to taste a glass of sweet tea with lemon that even comes close to his, though.

Sometimes, it's a a couple of chocolate-covered graham crackers or bowl of hot cereal... my sisters tell me that before I was born, he would make different kinds so each of my five siblings could have their favorite. Like his mother, he had a sweet tooth... donuts, Hershey bars and ice cream were a must in our house. I still can't have a bowl of Neapolitan, Spumoni, French Vanilla or Cherry Bordeaux without thinking of him. And, I doubt I will ever meet anyone that appreciates a good peanut butter sandwich more than my father.

Years ago, when my mother made something that didn't appeal to either of us (tongue comes to mind), he took me out for a burger and fries at Jon's Drive-In (hopefully still standing in Mount Pleasant, Michigan).

Of course, my father is the reason why I've never made my daughter eat even a single thing she didn't want to. If that's spoiling, then so be it.

Thanks, Dad... you were the gem of the ocean.

Orange Bars

2008-07-31T13:36:00.001-07:00

It's hard to decide which is better... the lemon squares below, or these divine orange ones, adapted from the winter 2008 issue of Taste of the South. These might be just a touch more flavorful, with the addition of orange extract. I've taken the liberty of omitting the 1/2 cup ground almonds in the shortbread crust. Feel free to include them if you prefer the texture they lend.

Orange Bars

2 1/4 cups all-purpose flour, divided
1/2 powdered sugar
1 cup butter, cut into small cubes
4 eggs
1 3/4 cups granulated sugar
1/3 cup fresh orange juice
1/2 teaspoon orange extract
1/2 teaspoon baking powder
2 teaspoons orange zest

Preheat oven to 350 degrees.

Combine 2 cups flour and 1/2 cup powdered sugar in a large mixing bowl. Using a pastry blender or your hands, add in butter until mixture is crumbly. Press evenly into the bottom of a buttered 9 by 13 baking pan. Bake the crust for 20 minutes, or until lightly browned.

While the crust bakes, whisk together the sugar, eggs, orange juice, orange zest and extract. Whisk in the baking powder and remaining 1/4 cup flour until smooth. Pour over crust and bake for an additional 20 minutes. Cut into small squares, garnishing with a sprinkling of powdered sugar, if desired.

Pork Milanese

2008-07-31T13:18:00.001-07:00

A few breadcrumbs and a little oil take pork or chicken to another level. If you're pressed for time, simply buy the chops or breasts in cutlet form. The following recipe is adapted from a recent issue of Food & Wine Magazine. I opt to pan fry in canola, rather than olive oil, because of its higher smoking point. Before you begin assembling your Milanese, be sure to taste the breadcrumb mixture so you know it will be flavorful. This dish goes especially well with either buttered egg noodles or mashed potatoes.

Pork Milanese

4 to 6 cutlets 1/4-inch each
1 cup panko
1/2 cup Parmesan, freshly grated
1/2 teaspoon dried oregano
grating of fresh nutmeg
1/2 all-purpose flour
2 large eggs, lightly beaten
salt and black pepper to taste
lemon wedges

Preheat the oven to 300 degrees.

Combine panko, Parmesan, oregano, salt and pepper in a shallow bowl. First, dredge the pork in the flour, shaking off any excess. Then, dip the pork in the egg. Finally, dredge the pork in the breadcrumb mixture, pressing lightly so that the cutlets will have a nice crust.

Heat 1/4 to 1/3 cup canola oil in a large skillet over medium-high heat. Fry 2 or 3 cutlets at a time until nicely golden and crisp on both sides, about 4 to 5 minutes total. Remove and pat with paper towels. Place cutlets in the oven until pork reaches 160 degrees, about another 5 to 10 minutes. Serve with lemon wedges.

Brunch Anyone?

2008-07-10T12:16:00.000-07:00

Our family gets together for brunch at least several times a year. Among are favorites are quiche, roasted potatoes and roasted asparagus. Just add brown sugar bacon or ham and a coffee cake and you're all set.

This recipe for quiche comes from my sister, Sue. She swears by cubed, rather than grated Swiss, after a particularly memorable dinner mishap years ago. I've never made it any other way. Occasionally, though, I might add a little saute of red pepper and broccoli to one of the quiches for my mother, who can never have too many veggies... despite my warnings that more than few tablespoons of rabbit food will surely make the crust soggy.

For the asparagus, snap off the woody ends and rinse thoroughly. Submerge asparagus completely in cold water (preferable tips down) for at least 15 minutes to remove any remaining grit. Remove and dry. Toss with 1 to 2 tablespoons of extra virgin olive oil and a liberal amount of kosher salt and pepper. Roast on a foil-lined cookie sheet for 10 minutes or until asparagus is crisp-tender. Grate a few tablespoons of Grana Padano over the asparagus before serving.

Quiche

2 unbaked pie shells
8 eggs
1 can evaporated milk
8 oz. Swiss cheese, cubed and divided
1 bunch green onions, finely sliced and divided
salt and pepper to taste

Preheat oven to 350 degrees.

Combine the eggs and evaporated milk, beating with a mixer or wire whisk. Add salt and pepper to taste.

Add half of the cubed cheese and green onions to the unbaked pie shells; cover equally with egg mixture.

Bake until eggs have set, approximately 40 minutes.

Roasted Potatoes

2 lbs. Yukon Gold potatoes
1 tablespoon extra virgin olive oil (or more to taste)
handful of garlic cloves, cracked
kosher salt and black pepper
sprig of rosemary (or thyme)

Preheat oven to 400 degrees. Cover a baking sheet with foil, brushing with a thin coat of olive oil to prevent the potatoes from sticking.

Slice the potatoes into uniform halves (or quarters, if larger). Remove the rosemary from the stem and chop. Remove skins from garlic. Toss potatoes with olive oil, whole garlic cloves (minced would become acrid), rosemary, salt and pepper.

Spread potatoes across the cookie sheet in a single layer and bake for approximately 40 minutes or until potatoes are golden and tender.

Spaghetti with a Delicate Tomato Sauce

2008-07-03T11:11:00.000-07:00

Don't be put off by the simplicity of the ingredients. You and your children will love this comforting dish, adapted from On Top of Spaghetti by Johanne Killeen and George Germon. I prefer to use more tomato juice than chicken broth, and have cut the amount of butter by half... 4 tablespoons is plenty. I also reduce everything more, which results in a more velvety sauce. If you're using homemade stock, you may need to add a bit of salt, as the authors do.

Spaghetti with a Delicate Tomato Sauce

1 lb. spaghetti or linguine
1 11.5 oz. can tomato juice
1 cup reduced sodium chicken broth
4 tablespoons unsalted butter
freshly grated Grana Padano
black pepper to taste

Cook pasta until just slightly underdone in ample, salted boiling water.

In the meantime, combine the tomato juice, chicken broth and 2 tablespoons butter in a skillet large enough to accommodate the pasta. Bring mixture to a boil, then lower heat and reduce by approximately one-half, or until the sauce takes on an almost creamy texture.

Drain the pasta and add to the sauce, stirring in the last 2 tablespoons of butter. Season with black pepper. Raise the heat, tossing the pasta and sauce until they're "married," but before the pasta has a change to overcook. Serve with freshly grated Grana Padano.

Strawberry Shortcake

2008-07-03T10:40:00.001-07:00

What could be better with some juicy local strawberries than shortcake? This recipe is one of the easiest I found, and requires no rolling or cutting. The original one by Sheila Lukins called for only 2 1/2 tablespoons of sugar... certainly not enough for those with a real sweet tooth.

First, rinse, hull and slice 1 to 2 pints of strawberries, sprinkling with sugar to taste and tossing lightly. Allow berries to sit for at least 15 to 20 minutes. In the meantime, start the shortcake. While they're cooling, prepare your freshly whipped cream with a few tablespoons of confectioner's sugar and 1/2 teaspoon of vanilla extract for every cup of heavy whipping cream.

Shortcake

2 cups self-rising flour
1/2 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup whole milk
2 tablespoons heavy cream

Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper.

Whisk together flour, sugar and salt. Add the butter, blending with a pastry blender or your fingers until mixture resembles a coarse meal. Stir in the milk, mixing until a soft dough forms. Be careful not to overwork the dough.

Drop the dough in 6 equal portions onto the parchment, making sure each is nicely shaped. Brush tops lightly with the cream.

Bake for 15 to 20 minutes, taking care not to burn the bottoms. Remove to a rack and cool. Slice shortcakes in half and spoon berries and juice over. Serve with dollops of whipped cream.

Pasta with Eggplant Two Ways

2008-06-30T12:22:00.000-07:00

Pasta, tomatoes and eggplant go so well together. Both of these recipes use roasted, rather than fried, eggplant, keeping things a little lighter. While fried eggplant can be delicious, it's all too easy to turn this versatile vegetable into an oil-saturated sponge.

Pasta with Eggplant Puree is adapted from Food Network luminary Giada De Laurentiis. I've omitted the red pepper flakes and several tablespoons of oil for finishing the dish. And, I prefer basil to her mint. You could also serve the puree by itself as a side dish or as part of an antipasto platter.

Pasta with Roasted Eggplant Sauce is Rachael Ray's take on the Sicilian classic, Pasta Alla Norma, and is adapted from her book, 365: No Repeats... A Year of Deliciously Different Dinners. She uses ricotta salata, and I certainly would too... if I could find it locally. If you want your pasta to be a touch more authentically Italian (sauce is merely a condimento), reserve some of the sauce for another dish. Just imagine how good it would be on homemade pizza (see below).

Pasta with Eggplant Puree

1 lb. tubular pasta, such as rigatoni or penne
1 medium eggplant
1 pint cherry or grape tomatoes
3 gloves garlic, peeled
3 tablespoons extra virgin olive oil
1/4 cup toasted pine nuts
handful of basil leaves, torn
Grano Padano, grated
salt and black pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Peel and cut the eggplant into 1-inch cubes. Toss with tomatoes, garlic, olive oil, salt and pepper in a mixing bowl. Spread vegetables evenly on baking sheet and roast for approximately 35 minutes or until eggplant is golden.

Place pine nuts in a small oven-safe dish and roast during the last 8 minutes of baking.

Cook pasta (according to package directions) in ample, salted water until al dente. In the meantime, transfer the roasted vegetables to a food processor and pulse until smooth. Transfer to a large serving bowl.

Drain pasta, reserving 1 to 1 1/2 cups of cooking liquid. Add pasta and 1/2 cup of pasta water at a time to the puree until the dish reaches the desired consistency. Serve pasta sprinkled with pine nuts, basil and grated Grana Padano.

Pasta with Roasted Eggplant Sauce

1 lb. tubular pasta, such as rigatoni or penne
1 large or 2 small eggplant
5 tablespoons extra virgin olive oil, divided
6 garlic cloves, peeled
1 medium onion, finely chopped
1 28 oz. can crushed tomatoes (preferably San Marzano)
handful of basil leaves, torn
1 to 2 cups feta cheese, crumbled
salt and black pepper to taste

Preheat the oven to 425 degrees.

Peel and cut eggplant(s) into 1-inch cubes. Toss with olive oil, garlic, salt and pepper and spread evenly onto a baking sheet. Roast for approximately 25 minutes or until both eggplant and garlic are tender. Transfer to a food processor and pulse until smooth.

In the meantime, add the remaining two tablespoons olive oil to a large sauce pan. Saute onion over medium-high heat until translucent. Stir in crushed tomatoes and eggplant puree. Season with additional salt and pepper.

Cook pasta (according to package directions) in ample, salted water until al dente. Drain and toss with sauce. Serve pasta sprinkled with basil and feta.

Chicken with Chimichurri Sauce

2008-06-26T13:16:00.000-07:00

Hearing so much about the latest sauce du jour, chimichurri, I had to try it. This recipe, adapted from the June 2008 issue of Better Homes and Gardens, is delicious, easy and acceptable to even the pickiest of eaters (I know, because I'm also one of them). Of course, if you want to keep everything authentic, go with flank (or skirt) steak and serve with some simple bruschetta... grilled Pugliese or Tuscan bread rubbed with garlic and served with a drizzle of extra virgin olive oil and a sprinkling of kosher salt and freshly ground black pepper.

Chicken with Chimichurri Sauce

3 to 4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
3/4 cup Italian parsley, packed
handful of basil leaves
1 tablespoon red wine vinegar
2 garlic gloves, peeled and halved
1/2 teaspoon black pepper
juice of 1 lemon
salt and additional pepper to taste

Combine olive oil, parsley, basil, vinegar, garlic and lemon juice in a small food processor until smooth. Add salt and pepper to taste. Place chicken in a zipper bag and pour sauce over chicken. Seal bag and marinate chicken while grill heats (or longer for maximum flavor). Remove chicken from marinade and grill over medium heat until chicken reaches an internal temperature of at least 165 degrees.

Lemon Bars

2008-05-13T11:49:00.000-07:00

Sometimes, all you need is a little slice of sunshine. These luscious lemon bars, complete with a buttery, shortbread crust and slightly tart filling, will brighten any day. This recipe, so much better than others with oil in the crust, appears in The Lady & Sons, Too: A Whole New Batch of Recipes from Savannah by Paula Deen.

Lemon Bars

Crust
2 cups all-purpose flour
1 cup powdered sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, room temperature

Filling
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice

Preheat the oven to 350 degrees. To make the crust, combine the flour, powdered sugar and salt in a large mixing bowl. Cut in the butter to make a crumbly mixture and press into a lightly greased 13 by 9 pan. Bake for 20 minutes.

In the meantime, whisk the eggs, sugar, flour and lemon juice together. Pour over baked shortbread crust and put in the oven for an additional 25 minutes. Sprinkle with powdered sugar before serving, if desired.

Pork Chops with Escalloped Apples

2008-05-12T11:43:00.000-07:00

There's nothing quite like the all-American classic, pork chops and apples. But who says it has to be plain Jane? This absolutely delicious recipe, from Paula Deen & Friends: Living it Up, Southern Style, was originally created for a pork tenderloin prepared on the grill. The marinade works equally well with 1-inch thick boneless chops on the stove, though. For the apples, I've added some additional sugar and a hint of cinnamon to Rachael Ray's simple recipe.

Sweet & Savory Pork Tenderloin

4 to 8 boneless pork chops or 2 lb. pork tenderloin
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon light brown sugar
2 cloves garlic, minced or sliced
1 teaspoon fresh ginger, grated (or more to taste)
1/2 teaspoon ground cinnamon
1/4 cup Vidalia onion or green onion, chopped

Combine soy sauce, red wine, honey, brown sugar, garlic, ginger, cinnamon and onion in a resealable plastic bag. Place the chops or tenderloin in the bag, ensuring meat is immersed in marinade. Refrigerate overnight.

For chops: Remove meat from marinade and pat dry; reserve marinade. Sear chops over medium-high heat on both sides approximately 5 minutes per side or until meat reaches an internal temperature of 160 degrees.

For tenderloin: Preheat oven to 350 degrees. Remove meat from marinade and pat dry; reserve marinade. Bake tenderloin for approximately 45 minutes or until meat reaches an internal temperature of 160 degrees. Allow to rest before slicing.

While meat cooks, simmer reserved marinade until reduced to about 2 tablespoons. Spoon over meat before serving.

Escalloped Apples

3 tablespoons butter
4 large apples, peeled, cored and sliced
2 tablespoons flour
2 tablespoons lemon juice
4 tablespoons sugar (or more to taste)
1/4 to 1/2 teaspoon ground cinnamon

Melt butter in large saucepan over medium heat. Add apples and cook for approximately 15 minutes, stirring occasionally. When apples are nicely tender, sprinkle with flour, lemon juice, sugar and cinnamon, stirring well. Serve warm.

Potato Salad

2008-05-04T12:24:00.000-07:00

Who doesn't love potato salad (except for my daughter, of course)? I thought it would be interesting to try this recipe from Virginia Willis, author of Bon Appetit, Y'All, who was profiled in the April/May 2008 issue of Taste of the South. She uses the French technique of pouring vinegar over the hot potatoes to enhance their flavor. If you find the taste of white wine vinegar a little strong, try pickle juice instead. I added the pickles, because it just doesn't seem right without them.

Potato Salad

2 lbs. small Yukon Gold potatoes, halved
1/4 cup white wine vinegar
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon Dijon mustard
1/2 Vidalia onion, chopped
1 stalk celery, chopped
1/4 cup pickle (or more to taste)
1/4 cup flat leaf parsley, if desired
salt and pepper to taste

Place potatoes in a large pot with ample cold water and a teaspoon of kosher salt. Bring to a boil, then reduce heat to medium-low, simmering until potatoes are tender. Drain well. While potatoes are still hot, drizzle with vinegar (or pickle juice) and allow to cool slightly.

Add mayonnaise, sour cream, mustard, onion, celery and pickle to potatoes. Season with salt and pepper. Sprinkle parsley on top, if desired, and serve warm or at room temperature.

Pasta with Red Pepper Sauce

2008-05-04T11:58:00.000-07:00

I discovered this simple recipe in the February 2008 issue of Food & Wine. I cut 1/4 cup of the olive oil, since it's plenty rich with just a couple of tablespoonfuls. I suggest roasting your own peppers, since they're so much sweeter than their jarred counterparts. Put peppers on the grill or under the broiler until every side is blistered (not completely charred, though, or they'll be too bitter). Place in a covered bowl for about 20 or so minutes, then remove the skin. Store with a tablespoon or two of extra virgin olive oil, a garlic clove and a bit of salt and pepper in the refrigerator. Lovely for antipasto, too.

Pasta with Red Pepper Sauce

3/4 lb. imported Italian pasta (gemelli or cavatappi)
2 whole roasted red peppers
2 tablespoons extra virgin olive oil (or more to taste)
2 oil-packed sun-dried tomato halves, drained
1 tablespoon tomato paste
1 garlic clove
1/2 lb.s fresh mozzarella cheese, cubed
handful of basil leaves
salt and pepper to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly.

Meanwhile, puree roasted peppers with the olive oil, sun-dried tomatoes, tomato paste and garlic until smooth. Pour into a large bowl and toss with the pasta and fresh mozzarella. Season with salt and pepper to taste. Tear a few basil leaves over the pasta and serve.

Coconut Cake

2008-03-16T17:19:00.000-07:00

Even my daughter, who turns up her nose at anything with nary a shred of coconut in it, loves this cake. I simply leave off the coconut for her or anyone else who doesn't care for its distinctive taste and texture. This will, undoubtedly, become you're new, go-to white cake recipe. Adapted from The Cake Mix Doctor, I've omitted the toasted, unsweetened, grated coconut and replaced it with the much sweeter Baker's Angel Flake. Serve this delicious cake with a generous scoop of French vanilla ice cream.

Coconut Cake
1 package plain white cake mix
1 cup + 1 tablespoons sour cream (Daisy is excellent)
1 cup cream of coconut
1/4 cup vegetable oil
3 large eggs
Cream Cheese Frosting
Baker's Angel Flake for sprinkling (if desired)

Preheat the oven to 350 degrees. Spray a 13 by 9 baking pan with vegetable spray (preferably one with flour).

Combine the cake mix, sour cream, cream of coconut, vegetable oil and eggs with a mixer on low. Beat for 1 minute before stopping and scraping down the sides of the bowl. Beat on medium another 2 minutes. Pour into prepared pan and bake for approximately 40 minutes. Allow to cool completely before frosting.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
4 tablespoons butter, room temperature
1 to 2 teaspoons vanilla extract (or less to taste)
pinch of salt
3 1/2 cups powdered sugar, sifted
1 to 2 tablespoons whole milk

Beat the cream cheese and butter with a mixer until well-blended and free of lumps. Turn off the machine and add the powdered sugar, salt and vanilla and 1 tablespoon of milk. Beat on low until all ingredients are incorporated, then increase the speed of the mixer and beat for another 2 minutes, or until frosting is light and fluffy, adding additional milk if needed. Spread over cake and serve.

Frozen Raspberry Lemonade Pie

2008-03-10T12:49:00.000-07:00

I hope you've had a chance to watch "Down Home with the Neelys" on Food Network. They made a Frozen Lemonade Pie recently that you've just got to try. I simplified their recipe even more by freezing the graham cracker crust, and added my own touch by using raspberry lemonade and fresh whipped cream. Although reminiscent of a semifreddo, a certain someone let me know it tasted "very Southern." That's music to the ears of us folks all the way in the Northwest.

Raspberry Lemonade Pie

1 (14 oz.) can sweetened condensed milk, chilled
6 oz. Minute Maid Raspberry Lemonade concentrate, frozen
1 cup old-fashioned whipping cream
1 to 2 tablespoons powdered sugar (or more to taste)
1/2 teaspoon vanilla extract
graham cracker crust

For filling, whip cream with 1 to 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until peaks form. Carefully fold in chilled sweetened condensed milk and frozen raspberry lemonade concentrate. Pour into prepared graham cracker crust and freeze until set (approximately 8 hours).

Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 sugar
1/3 cup butter, melted

Combine ingredients and press mixture on the bottom of a 13 x 9 baking dish or on the bottom and sides of a 9-inch, deep dish pie pan. Freeze until set, about 20 to 30 minutes.

Coffee Cake

2008-01-31T12:26:00.000-08:00

My mother, who really doesn't have much of a sweet tooth, has mentioned on many occasions how much she loves coffee cake. I wanted to make one that truly rose above the ordinary, cookie-cutter versions at the supermarket, so I turned to Pam Anderson's CookSmart column in USA Weekend. I opted to use sour cream instead of plain yogurt to create a more moist crumb. This was a real hit. Since it's a bit of work, you might want to make two... one to give away and one to keep.

Coffee Cake

Crumble Topping
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted and slightly cooled

Cream Cheese Filling
8 oz. cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract

Cake
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, room temperature
1/2 cup sugar
1 egg
1/2 cup sour cream

1/2 cup of your favorite fruit preserves

Preheat oven to 375 degrees. Spray a 9-inch springform pan.

For the crumb topping, use your hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.

For the cream cheese filling, beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.

For the cake, mix flour, baking powder, baking soda and salt in a medium bowl; set aside. Beat butter and sugar with a mixer on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, followed by half the sour cream. Beat in the remaining dry ingredients, then the remaining sour cream. Beat until ingredients are fully incorporated.

Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit preserves over cream cheese filling, and then sprinkle crumble topping evenly, pressing on it lightly to adhere.

Bake until batter is fully set and topping is golden brown, approximately 40 to 45 minutes.

Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.

Devil's Food Cake

2008-01-31T12:01:00.000-08:00

You can find countless recipes for chocolate cake, some made with milk, others with sour cream. I think this one, from an old issue of Everyday Food, is my current favorite. It isn't too tangy or overpowering, unlike some more complicated recipes including sour cream and melted bittersweet or unsweetened chocolate. I recommend sifting the cocoa powder to avoid any odd lumps in your batter.

Devil's Food Cake

1 1/2 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 1/4 cups sugar
2 large eggs
1 cup buttermilk
2/3 cup butter, melted and slightly cooled
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter a 9 by 13 baking pan, lining bottom with wax or parchment paper; butter paper.

Whisk together the dry ingredients in a large mixing bowl. Add remaining ingredients, mixing with an electric mixer on low until moist. Raise speed to medium and beat until smooth, 2 to 3 minutes. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs, approximately 25 to 30 minutes.

Cool at least 10 minutes, and then invert onto a wire rack. Remove paper and invert once again, allowing cake to cool completely.

Dust with confectioner's sugar or frost with either Coca-Cola Frosting (see below) or the following Chocolate Glaze. It's adapted from The Cake Mix Doctor. However, I've reduced the sugar by 1/3 cup so it's not quite so sweet.

Chocolate Glaze

2/3 cup sugar
1/3 cup butter
1/3 cup whole milk
1 cup semisweet chocolate chips

Place the sugar, butter and milk in a small saucepan over medium-low heat, stirring constantly until mixture comes to a boil. Continue boiling for 1 minute. Remove pan from heat and stir in chocolate chips. Once chips have melted, pour glaze over cake. Allow to set for about 20 minutes before serving.

Pasta Al Forno

2008-01-18T14:04:00.000-08:00

This simple baked pasta has been served at countless family gatherings, so those of us who don't partake of fish have something to eat (count on salmon for virtually all special occasions, with the exception of Thanksgiving… even our family has it limits).

Pasta Al Forno

1 lb. fusilli, penne or ziti
1 15 oz. container whole milk ricotta cheese
2 cups whole milk mozzarella, grated
1 cup Parmesan, freshly grated
1 egg
¼ cup Italian parsley, finely chopped
salt and pepper to taste
pinch of freshly grated nutmeg
3 to 4 cups marinara sauce

Preheat the oven to 375 degrees.

Mix half of the mozzarella and half of the Parmesan with the ricotta. Add the eggs, salt, pepper, parsley and nutmeg.

Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until almost al dente. Drain and toss with cheese mixture.

Spread 1 to 2 cups of marinara on the bottom of a buttered 13 by 9 baking dish. Spread cheese mixture and top with another 1 to 2 cups of marinara sauce. Cover with the remaining mozzarella and Parmesan. Bake until cheese is bubbling on top, approximately 35 to 45 minutes.

Lasagna

2008-01-18T13:29:00.000-08:00

The secret to a good lasagna is taking the time to do it right. Making a flavorful homemade bolognese or marinara sauce and a well-seasoned bechamel are key. Pre-grated, run-of-the mill mozzarella and no-boil sheets of pasta may save you time, but you'll end up with a dry mess of layers covered in rubber. Some recipes for lasagna bolognese omit the ricotta mixture, while other versions of the dish may even call for cottage cheese (definitely not authentic). This lasagna, which leaves out the spinach (after all, we want the kids to eat it) is adapted from Everyday Italian by Giada DeLaurentiis. If you'd like a shortcut, I recommend the easier Pasta Al Forno, which has much of the flavor, with considerably less effort.

Lasagna

9 lasagna noodles
2 1/2 cups Bolognese or Marinara sauce
2 cups Bechamel sauce
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
1 teaspoon oregano
salt and pepper to taste
pinch of freshly grated nutmeg
2 1/2 cups whole milk mozzarella cheese, divided
1/2 cup Parmesan cheese, freshly grated

Preheat oven to 375 degrees.

Cook lasagna noodles for 6 minutes in well-salted water with a tablespoon or two of oil to preventing sticking. Drain, rinse and set aside.

Combine the ricotta, oregano, nutmeg, salt and pepper with half of the mozzarella in a large bowl. Check for seasoning, then add in the eggs. Set aside.

Mix the Bolognese or Marinara sauce into the Bechamel.

Spread approximately one-third of the sauce mixture over the bottom of a buttered 13 by 9 baking dish. Layer three of the lasagna noodles side by side over the sauce, covering with one-third of the ricotta mixture. Add another layer of lasagna noodles, followed by the ricotta mixture and sauce; repeat. Cover sauce with remaining mozzarella and Parmesan.

Bake for approximately 35 to 40 minutes, or until dish is bubbling and cheese is golden brown. Allow to cool slightly before serving.

Chicken Pot Pie

2008-01-17T10:58:00.000-08:00

There's something so comforting about a piece of chicken pot pie. I'm fine with a single crust, either traditional or puff pastry, but if you want to really indulge, go for the double crust. This recipe is adapted from Emeril Lagasse. I grate the onion to achieve a more smooth gravy, use a little less butter and flour and prefer whole milk to half-and-half.

Chicken Pot Pie

4 tablespoons butter
4 tablespoons all-purpose flour
1/2 onion, grated
1/2 cup celery, chopped
1 large carrot, peeled and chopped
1 1/2 cups chicken broth
1 1/2 cups whole milk
2 medium Yukon Gold potatoes, diced and blanched
3/4 cup petite green peas, thawed
2 cups chicken, cooked and cubed
salt and pepper to taste
pie crust or puff pastry

Preheat oven to 400 degrees.

Melt the butter in a large saucepan over medium to medium-high heat; add onion, carrot and celery. Saute until softened, about 3 to 4 minutes. Add in the flour, cooking mixture until roux has a bit of color. Stir in broth and milk, reducing the heat once the mixture has started to thicken. Stir in potatoes, peas, chicken, salt and pepper.

Place buttered 9-inch deep dish pie pan on a foil-lined baking sheet. Pour mixture into pan (lined with crust, if desired), covering with pastry.

Bake for approximately 25 minutes. Allow to cool slightly before serving.

Ziti with Tomato Pesto

2008-01-14T13:04:00.000-08:00

If you love pasta as much as I do, you absolutely have to get On Top of Spaghetti... Macaroni, Linguine, Penne and Pasta of Every Kind. Authors Johanne Killeen and George Germon run the renowned Al Forno Restaurant in Providence, Rhode Island. Among my favorite recipes: Tomato Pesto. I only wish I would have thought of it first. I've taken the liberty of substituting some broth for the olive oil and using Parmesan (or Grano Padano) in place of the Pecorino Romano.

Ziti with Tomato Pesto

6 oz. can tomato paste
1/4 cup extra virgin olive oil
1/2 cup vegetable or chicken broth
1/2 cup pine nuts
2 tablespoons tomato juice
2 garlic gloves
salt and cayenne pepper to taste
1 lb. dried imported pasta, such as Ziti Rigate
freshly grated Parmesan cheese

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, combine the tomato paste, olive oil, broth, pine nuts, tomato juice and garlic cloves in a food processor. Pulse until you've created a smooth mixture; transfer to a large serving bowl.

Drain the pasta thoroughly, reserving approximately 1/2 cup of the pasta water. Add the pasta to the serving bowl, tossing with the pesto. Add a tablespoon or two of reserved pasta water if the mixture seems too thick. Season with salt and cayenne pepper to taste. Top with freshly grated Parmesan.

White Bean and Escarole Soup

2008-01-11T14:27:00.000-08:00

This classic soup, featured in The Sopranos Family Cookbook, among others, usually includes some small, tubular pasta, such as ditalini. However, to accommodate a somewhat wheat-intolerant mother, the pasta has been replaced with vegetables. Surprisingly, you won’t miss the macaroni at all. Goes well with a hearty loaf of Pugliese bread.

White Bean & Escarole Soup

2 14 oz. cans vegetable broth
1 can Great Northern or canellini beans, drained and rinsed
2 carrots, sliced
2 ribs of celery, sliced
1 medium onion, diced
2 cloves garlic
3 tablespoons extra virgin olive oil
1 head escarole, washed and chopped
1 28 oz. can whole tomatoes (preferably plum)
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)

Sauté the onions in olive oil until translucent; add the garlic, salt and pepper. Next, add the carrots and celery. Once the vegetables are slightly softened, add the escarole, vegetable broth and whole tomatoes, crushing the tomatoes slightly by hand or with the back of a wooden spoon.

Simmer until all the vegetables are tender, about 30 minutes. Serve with the Parmesan cheese on top, if desired.

Cream of Leek Soup

2008-01-11T14:18:00.000-08:00

You are sure to find something to love in the book Cooking from an Italian Garden, whether you’re a vegetarian or not. The following is adapted from authors Paola Scaravelli and Jon Cohen and it’s perfect for lunch or a light supper. I’ve omitted the chive, parsley and crouton garnish, as the soup is wonderful just as it is.

Cream of Leek Soup

3 cups potatoes, peeled (Yukon Gold is the best)
4 cups leeks, sliced
1 cup onions, sliced (Vidalia or Walla Walla sweet)
3 cups vegetable or chicken broth
1 cup half-and-half
Salt and pepper to taste

Soak the leeks in cold water to remove any remaining dirt.

Bring the potatoes, leeks, onions and broth to a boil; simmer covered for 20 minutes until vegetables are tender. Puree the ingredients with an immersion blender (or food processor). Add the cream, heating the soup throughly before serving.

Cream of Broccoli Soup

2008-01-11T14:01:00.000-08:00

There's nothing like a bowl of soup to warm you. I adapted this recipe for Cream of Broccoli Soup from Paula Deen and Friends: Living it Up, Southern Style. I've omitted the cauliflower (not too popular in my house) and substituted medium Cheddar for the Swiss. Unlike some cream soups, this one doesn't have that slightly floury aftertaste.

Cream of Broccoli Soup

1 lb. broccoli crowns
2 cups chicken broth
1 cup half-and-half
2 cups Cheddar cheese, grated
1/4 teaspoon House Seasoning (see below)
black pepper to taste

Break the broccoli down into smaller florets; peel and slice any remaining stalks. Cook the broccoli in the chicken broth over medium-high heat until tender. Puree mixture with an immersion blender (or food processor) and reduce heat to medium low.

Add half-and-half, House Seasoning and 1 3/4 cups shredded Cheddar. Cook until cheese has completely melted. Ladle soup into bowls and sprinkle with remaining 1/4 cup of shredded Cheddar.

Lemon Cream Pasta

2008-01-10T11:27:00.000-08:00

This is perfect for company, but who says you have to wait until people come over to eat well! I've been making this since the recipe appeared in The New York Times, probably around 1984 or 1985. I’ve adjusted the proportions and use an imported dry pasta instead of the fresh called for originally. Complete the meal with roasted asparagus and grilled chicken breast or shrimp (if you actually eat seafood, and I, most certainly, don't).

Lemon Cream Pasta

1 lb. linguine or thin spaghetti
½ cup heavy cream
zest and juice from two small lemons
1 tablespoon butter
1/3 to ½ cup of Parmesan, freshly grated
Salt and pepper (or lemon pepper) to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). As the pasta cooks, cook the heavy cream, lemon zest and lemon juice in a small sauce pan over medium to medium-low heat (watching carefully to prevent the cream from getting overheated and curdling).

Drain the pasta thoroughly and toss with the butter. Add the cream mixture and Parmesan. Season with salt and pepper (to taste). Serve with additional Parmesan.

The Classic Brownie

2008-01-10T11:11:00.000-08:00

Even those who don't like chocolate cake (perish the thought!) will eat brownies... go figure. This classic brownie recipe, adapted from Amy Sedaris' very funny book, I Like You: Hospitality Under the Influence, should make everyone happy. It's utterly simple to prepare and has the most wonderful texture.

Brownies

4 eggs, beaten until fluffy
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 12 0z. package semisweet chocolate chips
2/3 cup unsalted butter
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Heat butter and chocolate chips over medium-low heat until completely melted.

Sift flour, baking powder and salt into a large bowl. Mix in melted chocolate mixture, eggs, sugar and vanilla by hand. Pour into a 13 x 9 baking dish coated with non-stick baking spray.

Bake for approximately 20 to 25 minutes.

White Chocolate Cherry Cookies

2008-01-09T12:31:00.000-08:00

You may have seen Paula Deen's recipe for White Chocolate Cherry Chunkies on Food Network over the holidays. Since there was some question as to how much butter to use, I opted for a similar recipe in The Joy of Cooking, adding maraschino cherries to half of the cookie dough instead of the dried variety. Next time, I think I'll leave out the nuts and double (or triple) the amount of cherries. Don't wait until Christmas to try these little keepers.

White Chocolate Cherry Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/3 cups sugar
2/3 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 cup white chocolate chips
1 cup macadamia nuts, chopped (optional)
1/2 cup maraschino cherries, drained and halved

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Whisk together flour, baking soda and salt; set aside.

In a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add in vanilla. Stir in the dry ingredients until just blended. Mix in chips and nuts (if desired) by hand. Set aside half of the cookie dough and stir in cherries.

Using a standard cookie scoop, drop 12 equal portions of dough per cookie sheet, baking only one sheet at a time for 10 to 12 minutes. Makes approximately 4 dozen cookies.

Cherry Dump Cake

2008-01-09T12:17:00.000-08:00

Fortunately, Cherry Dump Cake is much more delicious than it sounds. Your kids will probably be rolling with laughter at the name, but wait until you pull this baby out of the oven and serve with a scoop of vanilla ice cream or a dollop of whipped cream. I've omitted the 1/2 cup shredded coconut and 1 cup of chopped pecans specified in The Cake Mix Doctor to make it more of a cobbler.

Cherry Dump Cake

1 can (20 oz.) crushed pineapple, undrained
1 can (21 oz.) cherry pie filling
1 package plain yellow cake mix
1 1/2 sticks butter, melted

Preheat oven to 350 degrees.

Spoon the pineapple evenly over the bottom of an ungreased 13 by 9 baking dish. Cover the pineapple with the cherry pie filling. Cover the fruit completely with the dry cake mix, then carefully drizzle butter over it.

Bake until dessert is nicely browned, approximately 55 minutes, or until a toothpick inserted into the center of the cake mix topping comes out clean.

Chocolate Mousse

2008-01-01T13:35:00.000-08:00

Credit Nigella Lawson with this easy Chocolate Mousse. Adapted from Nigella Express, this mousse isn't quite "instant," as she calls it, but it's definitely simplicity itself. Try to find an old-fashioned whipping cream, since the ultra-pasteurized variety doesn't whip up quite as well. For a deeper flavor, use a handful of bittersweet chocolate in place of some of the chopped semisweet chocolate (or chips). I added a hint of orange extract, but you may prefer raspberry.

Chocolate Mousse

3 cups miniature marshmallows
1/4 cup unsalted butter, room temperature
9 oz. semisweet chocolate
1/4 cup hot water (not tap water)
1 cup heavy cream
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon orange extract (to taste)

Combine marshmallows, butter, chocolate and hot water in a medium sauce pan. Cook over medium-low heat until chocolate melts. Allow to cool completely.

In the meantime, place mixing bowl and beaters in the refrigerator. When thoroughly chilled, pour the heavy cream and vanilla into bowl. Whip until soft peaks form.

Combine chocolate and whipped cream mixture. Add orange extract. Serve with additional whipped cream.

Twice-Baked Potato Casserole

2008-01-01T13:09:00.000-08:00

Looking for the perfect complement to your holiday ham or standing rib roast? You've absolutely got to try this Twice-Baked Potato Casserole from Paula Deen Celebrates! I've lightened it up a little (okay, very little), but you could certainly use Neufchatel and a reduced-fat sour cream.

Twice-Baked Potato Casserole

8 medium baking potatoes (about 4 lbs.)
8 oz. package cream cheese, room temperature
1/4 cup butter, room temperature
2 cups sharp cheddar cheese, shredded
1 to 1 1/2 cups sour cream (Daisy is recommended)
2 garlic gloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 chopped chives (optional)
6 slices bacon, crumbled (optional)

Preheat oven to 350 degrees. Pierce potatoes and bake for approximately 1 hour and 15 minutes or until soft.

Peel and mash potatoes in a large bowl with a potato masher (or ricer). Add the cream cheese, butter, 1 cup of cheddar cheese, sour cream, garlic, salt and pepper. Stir thoroughly.

Place potato mixture in a buttered 13 by 9 baking dish. Cover with remaining 1 cup of shredded cheese and bake for approximately 30 to 35 minutes. Garnish with chopped chives and crumbled bacon (if desired). Serves 10 to 12.

Barbecue Brisket

2007-12-19T18:25:00.000-08:00

Sometimes, a well-seasoned, slow-cooked beef brisket is even better than a steak. You don't need any special equipment... just a sweet, tangy barbecue sauce. The following is adapted from The Deen Bros. Cookbook by Paula's sons, Jamie and Bobby, who like this sauce slathered over grilled chicken.

Barbecue Brisket

1 1/2 to 2 lbs. beef brisket
House Seasoning (see below)
1 1/2 to 2 cups Barbecue Sauce

Season both sides of meat liberally with House Seasoning. Sear both sides of brisket over medium high heat. Pour sauce over brisket. Reduce heat to medium-low and cover, basting occasionally. To ensure tenderness, simmer meat fat side up. Cook brisket for approximately 3 hours. Shred meat and serve with additional sauce, if desired.

Barbecue Sauce

1 cup ketchup
1/2 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon House Seasoning

Whisk together ingredients; refrigerate any remaining sauce.

House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Macaroni & Cheese

2007-12-14T11:12:00.000-08:00

It seems there are as many recipes for this classic comfort dish as there are cooks. This one, perfect for Sunday dinner, is a little lighter than some. You could easily add an additional 2 or so ounces of shredded fresh or whole milk mozzarella to take this over the top. If you’re lucky enough to have leftovers, put them in a buttered baking dish, add a dash of milk and cover with shredded cheddar cheese. Bake until lightly browned on top.

Creamy Macaroni & Cheese

1 lb. elbow macaroni
4 oz. medium cheddar, shredded
4 oz. American cheese, cubed
2 cups hot milk
3 tablespoons butter
3 tablespoons flour
Seasoned salt and pepper to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons).

As the pasta cooks, make a roux with the butter and flour. Add the hot milk and bring up to medium high, careful not to boil or scald the milk (or it will curdle). Add the shredded cheese when the béchamel has thickened nicely, stirring until completely melted. Add seasoned salt and pepper to taste.

Drain the pasta thoroughly and toss with the cheese sauce. Sprinkle with additional cheddar if desired.

Macaroni & Cheese II

Sure, we all have dysfunctional families. You've probably had the misfortune of eating at a dysfunctional family restaurant, too. This recipe is from a long ago shuttered eatery in my hometown. The food was great, but the service… unbelievable. Hours of the restaurant varied daily. Workers didn't show up for their shift if they had something better to do. And when they did, they might not bother to make many of the menu items. This is a keeper, though. Feel free to reduce the amount of butter (a few tablespoons is fine) and be sure to use aluminum foil or your dish will be dry as a bone.

Baked Macaroni & Cheese

22 oz. of elbow macaroni
4 oz. sour cream
¾ cube butter
3 cups cheddar cheese, shredded
1 cup milk
Seasoned salt and pepper to taste

Preheat oven to 375 degrees.

Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until tender.

Drain macaroni thoroughly and pour into a greased baking pan. Add sour cream, butter, cheddar cheese and milk. Mix well. Bake covered for 45 minutes.

Chocolate Chip Cookie Dough Truffles

2007-12-14T10:53:00.000-08:00

I saw a recipe in the March/April 2007 issue of Cooking with Paula Deen for these truffles and knew I had to make them. Who could resist cookie dough enrobed in chocolate? What's even better, you won't have to worry about eating raw egg with these little goodies. I added an additional 1/4 cup of mini semisweet chocolate chips, omitted the nuts and used semisweet chocolate instead of of the 1 1/2 pounds of chocolate bark candy coating originally indicated. You could also use milk chocolate chips or dip them in cocoa powder.

Chocolate Chip Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 14 oz. can sweetened condensed milk
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup mini semisweet chocolate chips
1 cup chopped pecans (optional)
1 12 oz. bag semisweet chocolate chips
2 tablespoons vegetable shortening

Beat butter and brown sugar with an electric mixer at medium speed until creamy. Beat in milk and vanilla. Gradually add flour, mixing well. Add mini chocolate chips (and nuts, if desired). Shape into 1-inch balls. Place on wax paper and chill for 2 hours.

Melt chocolate with vegetable shortening according to package directions. Dip in cookie balls, covering completely. Place on wax paper and chill to set. Keep truffles refrigerated. Makes approximately 5 dozen.

Symphony Brownies

2007-12-10T11:08:00.001-08:00

Be prepared for a symphony of taste with this recipe, adapted from Paula Deen & Friends: Living it Up, Southern Style. Don't underestimate just how amazing a dessert you can make with a box of Duncan Hines.

Symphony Brownies

1 17.6 oz. box plain brownie mix
3 6 oz. Symphony bars with toffee chips and almonds

Line a 13 x 9 baking pan with aluminum foil; spray with cooking spray.

Prepare brownie mix according to the directions on the package. Pour half of batter into pan. Place unwrapped Symphony bars atop mix, then pour remaining batter over candy bars.

Bake according to directions on package. Cool and serve with vanilla ice cream, if desired.

Coca-Cola Cake

2007-12-10T10:43:00.001-08:00

What's not to love about a recipe that combines two of the most wonderful things on God's green earth... Coca-Cola and chocolate? This is really more of a rich, fudgie brownie, but traditional Southern recipes have always called it cake. Hopefully, you'll call it great. This version is adapted from The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner), which will leave you with your sides aching and your stomach grumbling. I've reduced the sugar a bit (it's still very sweet), and added an additional tablespoon of cocoa powder.

Coca-Cola Cake

1 1/2 cups sugar
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup butter
1/2 cup shortening
4 tablespoons cocoa powder
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees.

Combine sugar, salt and flour; set aside.

Melt together butter, shortening, cocoa powder and Coca-Cola over medium heat and add to the flour mixture. Stir in buttermilk, baking soda, eggs, vanilla and miniature marshmallows, evenly distributing marshmallows.

Pour batter into greased and floured 13 x 9 baking pan. Bake for approximately 35 to 45 minutes.

As soon as cake is removed from the oven, cover with Coca-Cola chocolate glaze.

Coca-Cola Chocolate Glaze

1/2 cup butter
6 tablespoons cocoa powder
1/4 teaspoon salt
3 to 4 cups powdered sugar (depending on taste)

Combine butter, cocoa powder and salt in a sauce pan and cook over medium-low to medium heat until melted. Take off the heat and stir in powdered sugar. Pour over the hot cake.

Raspberry Crumble Bars

2007-12-06T11:11:00.000-08:00

I discovered this recipe recently in a Better Homes & Gardens collection of Christmas goodies. It's the perfect dessert to make with kids... utterly delicious and couldn't be more simple. Serve with a glass of ice cold milk.

Raspberry Crumble Bars

1 package yellow or white cake mix
2 1/2 cups quick-cooking oats
3/4 cup butter, melted
1 12 oz. jar seedless raspberry jam
1 tablespoon water

Preheat oven to 375 degrees.

Line a 13 x 9 pan with foil; grease foil.

Mix cake mix and oats. Stir in melted butter until crumbly. Press 1/2 of the mixture evenly onto the prepared pan.

Combine jam and water in a small bow. Spread jam over crumb mixture within 1/2-inch of the edges. Spread remaining crumb mixture over jam.

Bake for approximately 20 to 25 minutes or until golden. Cool before serving. Place waxed paper between bars before storing.

Banana Bread

2007-12-03T12:38:00.000-08:00

If you're like me, you've experimented with countless quick bread recipes. I've finally found one for banana bread from The Lady & Sons Savannah Country Cookbook by Paula Deen that's a real keeper. The hint of vanilla is mine.

Banana Bread

1/2 cup Crisco shortening
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, room temperature
3 medium bananas, mashed
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.

Cream shortening and sugar. Add eggs one at a time, then incorporate bananas.

In a separate bowl, combine flour, salt, baking powder and baking soda. Add dry mixture to shortening, sugar, egg and banana mixture, alternating with buttermilk. Blend until just combined. Stir in vanilla (and nuts).

Pour batter into a well-greased loaf pan. Bake for 40 to 45 minutes. Makes 1 loaf.