PASTA PRIMAVERA
adapted from Good Housekeeping Magazine
September 1992
• 12 ounces spaghetti
• 2 cups broccoli, cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 8-ounce package mushrooms, each quartered
• 1 small onion, finely chopped
• 2 small carrots, cut into matchsticks
• 1 red pepper, thinly sliced
• 4 ounces chicken broth, preferably organic
• 8 ounces Half & Half
• 1 1/4 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 medium-size tomato, seeded and diced
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons minced parsley
• addition Parmesan, for finishing
1. Prepare spaghetti; drain. Return spaghetti to pot; keep warm.
2. In a 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling. Reduce heat to low; cover and simmer 2 to 3 minutes, until broccoli is tender-crisp; drain.
3. While broccoli is cooking, in a 12-inch skillet over high heat, add the olive oil and heat; cook the mushrooms, onion, and carrot, stirring frequently, until vegetables are golden and tender-crisp. Add the red pepper strips and continue to cook, stirring, until vegetables are tender.
4. In a 2-cup measuring cup, mix chicken broth, Half & Half, cornstarch and salt. Stir this mixture into the vegetables. Over high heat, heat to boiling; boil 1 minute. Add diced tomato, Parmesan cheese, parsley, broccoli and spaghetti, tossing to coat well; heat through. Sprinkle individual servings with additional Parmesan cheese.
I have been so busy lately that I completely forgot about the Daring Bakers Challenge this month. I have been getting my house ready for a visitor by painting the dining room. You see, RITA is coming to stay with us. She left France last week. I hope to have many coffees, luncheons and dinners to welcome RITA into our home in the upcoming months. Keep checking back. I'll introduce you the moment she arrives.
In the meantime, I've been doing some baking. Here is a recipe for Apple Spice Bread. I liked it so much that I'm planning on making another loaf as soon as I'm finished painting!
APPLE SPICE BREAD
• 1 1/3 cup flour
• 3/4 teaspoon soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 cup sugar
• 1/2 cup canola oil
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 cups apples, preferably organic, coarsely chopped
• 1/2 cup pecans, chopped
Mix together the flour, baking soda, salt, cinnamon and cloves in a bowl and set aside. Mix sugar with the oil in a large bowl; add the eggs and vanilla, then stir in the apples and pecans. Add the flour mixture; combine. Grease a bread pan and line with waxed paper. Pour in batter. Bake at 350˚ for one hour.
Last night we hosted a dinner for two boys. They were invited by my two daughters. For me, it was the perfect day to be indoors cooking and baking. Fifty mile-per-hour wind gusts blew in gray skies and snow. I am happiest when I am puttering around my kitchen and I did that all day.
Spaghetti with meatballs was followed by everyone's favorite, a lemon meringue tart.
SPAGHETTI and MEATBALLS
adapted from Country Home Magazine
• 1 small yellow onion, finely chopped (about 1/3 cup)
• 2 large cloves of garlic, minced
• 2 tablespoons olive oil
• 3 eggs, beaten
• 1 1/2 cup soft bread crumbs
• 1/2 cup freshly grated Parmesan
• 1/4 cup finely chopped Italian parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 pounds lean ground beef
• 1/2 pound sweet Italian sausage
• 1 pound dry spaghetti
• 4 cups homemade spaghetti sauce, warmed
• freshly grated Parmesan
1. In a small saucepan cook onion and garlic in hot oil, stirring frequently, for 4-5 minutes or until tender. Remove from heat and set aside.
2. In a large mixing bowl combine beaten eggs, bread crumbs, the 1/2 cup Parmesan, the parsley, salt and pepper. Add the ground beef, sausage and onion and mix well.
3. Form mixture into approximately 40 rounds. Arrange meatballs in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350˚ F oven for 25-30 minutes or until 160˚ in the center. Drain on paper towels.
4. To serve, cook spaghetti according to package directions, drain thoroughly and place on a large serving platter. Top with meatballs and pour warmed sauce over pasta and meatballs. Finish off with additional Parmesan cheese.
BARLEY and VEGETABLE SOUP
adapted from The Ultimate Italian Cookbook by Carla Capalbo
Ingredients:
• 1 cup pearl barley
• 9 cups fresh or canned beef stock or water, or a combination of both
• 3 tablespoons olive oil
• 2 carrots, finely chopped
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 1 leek, thinly sliced
• 1 large potato, finely chopped
• 1/2 cup diced ham
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 1 small sprig fresh rosemary
• salt and freshly ground black pepper
• freshly grated Parmesan cheese, to serve, optional
1. Pick over the barley. Wash it in cold water, then put barley in a large bowl, cover with cold water, and soak for at least 3 hours.
2. Drain the barley and place in a large saucepan with the stock or water. Bring to a boil, lower the heat and simmer for 1 hour. Skim off any scum.
3. Stir in the oil, all the vegetables and the ham. Add the herbs. If necessary add more water. The ingredients should be covered by at least one inch. Simmer for 1 - 1 1/2 hours, or until the vegetables and barley are very tender.
4. Taste for seasoning, adding salt and pepper as needed. Serve hot with grated Parmesan, if desired.
• The soup is actually best the second day, after the starch from the potato had a chance to thicken the broth.
Warm from the oven, with a slice of Gorgonzola and a drizzle of good honey, this can be a meal.
ROSEMARY KNOTS with GORGONZOLA and HONEY
from the Sunday New York Times Magazine
The Bread:
• 1 package active dry yeast
• 1 1/2 cups warm water
• 1/2 teaspoon sugar
• 3 1/2 cups all-purpose flour, plus additional for kneading dough
• 1 1/2 teaspoons coarse salt
• 2 tablespoons olive oil, plus additional for oiling bowl
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon freshly ground pepper
The Topping:
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon coarse salt
• 1 pound Gorgonzola cheese
• 1 cup warm honey
1. To make the bread, whisk together the yeast and water in a large bowl until the yeast is dissolved. Add the sugar and let stand for 5 minutes. Stir in 2 cups of the flour and the salt. Stir in the olive oil, rosemary and pepper. Gradually stir in the remaining 1 1/2 cups flour.
2. Turn the dough onto a floured surface and knead until smooth, about 10 minutes. While kneading the dough, add as much additional flour as needed to keep the dough from sticking to your hands and the work surface.
3. Lightly oil a large, clean bowl. Shape the dough into a smooth ball and place it in the bowl, turning it once to coat the top with oil. Cover with a clean kitchen towel and let stand in a warm place until the dough has doubled in bulk, about 1 hour. Punch the dough down and reshape into a ball. Cover and let double again, about 1 hour.
4. Preheat the oven to 350˚ F. Punch the dough down and divide it into 16 equal pieces, about 1/4 cup each. On a barely floured surface, roll each piece into a ball. Use your fingers to roll each ball into a rope about 6 inches long. Tie the ropes loosely into knots and place on 2 parchment-lined baking sheets. Cover each sheet with a towel and let stand until the rolls are doubled, about 25 minutes.
5. To top the rolls, brush them lightly with the olive oil. Sprinkle with the chopped rosemary and salt. Bake until the rolls are golden brown, about 25 minutes. Place 2 rolls on each of 8 plates and serve, passing the Gorgonzola and warm honey separately.
Yield: Eight servings
SWEET POTATO and LEEK SOUP
adapted from an old issue of the Sunday New York Times Magazine
• 8 medium leeks, white parts only
• 12 strips double-smoked bacon
• 6 tablespoons unsalted butter
• 2 medium sweet potatoes, peeled and thinly sliced
• 6 cups chicken stock
• salt & freshly ground black pepper, to taste
• 3 tablespoons snipped fresh chives
1. Thinly slice the leeks, place in colander and rinse under cold water.
2. Finely chop the bacon and fry in a kettle over medium heat. As it cooks, drain off and reserve the fat, and remove the bacon to a plate lined with paper toweling. Set aside.
3. Wipe the kettle clean and add 2 tablespoons of the reserved bacon drippings along with the butter. Over low heat, sweat the leeks, stirring occasionally, until they are very soft, about 25 minutes.
4. Add the sweet potatoes and stock, cover and bring to a boil. Reduce the heat and simmer uncovered, until the potatoes are very soft, about 35 minutes.
5. Transfer the soup in batches to a blender or food processor and purée until smooth. Season with salt and pepper to taste. Stir in half of the cooked bacon and the 3 tablespoons chives.
6. To serve, ladle the soup into bowls and top with remaining bacon.
I was not planning on featuring this Pear & Almond Tart in today's post. I made a fabulous yeast bread last week, and that was the recipe I was going to share today. But I had several small Seckel pears and I thought this tart would be a great follow-up to the lemon roast chicken I made last night. I found the recipe for this tart the other day while perusing foreign magazines at the bookstore down the street (one of my favorite pastimes and something I don't do often enough). Pears and almonds are a great combination and this is a great dessert. Before eating I sprinkled the tart with a little powdered sugar and served creme frâiche alongside each slice.
PEAR & ALMOND TART
• 6 tablespoons butter, softened
• 1/2 cup brown sugar
• 2 eggs, room temperature
• 1 cup almond meal
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons finely grated lemon peel
• 2 Seckel pears, peeled, cored and quartered
• 1/2 cup additional brown sugar
• raw sugar for sprinkling
• creme frâiche, to serve
Preheat over to 350˚ F. Place butter and sugar in the bowl of a food processor and process until just combine. Add the eggs, almond meal, flour, baking powder, grated lemon peel and process until just combined. Spoon mixture into a lightly greased 9.5 cm x 33 cm loose-bottomed, fluted tart tin. Place pears and additional 1/2 cup brown sugar in a bowl and toss to coat. Press the pears into the tart mixture and bake for 35 to 40 minutes or until cooked when tested with a skewer. Sprinkle with raw sugar and allow to cool in tin.
BEEF BRAISED with RED WINE and MUSHROOMS
• 1/2 cup dried porcini (1/2 ounce)
• 1 cup boiling water
• 1 1/4 pound beef stew meat, cut into 1-inch cubes
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 tablespoons olive oil
• 1 cup pearl onions
• 6 cups chopped cremini mushrooms (about one pound)
• 1 1/2 cup sliced carrots (about 2)
• 1 1/2 cup beef broth
• 1/2 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 tablespoon water
• 2 teaspoons cornstarch
1. Combine porcini and 1 cup boiling water. Let stand 30 minutes. Drain, reserving liquid. Chop mushrooms; set aside.
2. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat. Add half of beef to pan and sauté 5 minutes until lightly browned. Remove and repeat with remaining beef.
3. Add onions to pan; sauté 3 minutes or until lightly browned. Add cremini and carrots; sauté about 3 minutes or until mushrooms are tender. Add beef, porcini, porcini liquid, remaining salt and pepper, broth and next 4 ingredients (through bay leaves); bring to a boil. Cover. Reduce heat and simmer 1 1/2 hours or until beef is tender. Uncover and cook 20 minutes, stirring occasionally.
4. Combine 1 tablespoon water and cornstarch in small bowl. Add cornstarch mixture to pan; bring to a boil. Cook one minute or until liquid thickens. Discard thyme and bay leaves. Serve over egg noodles.
I was a very busy little girl growing up in the Amana Colonies. It seems my time was spent either with my mother or my aunt who lived next door to us. Each week was charted out... One day we would go to the farm behind High Amana and get our eggs, another day we would go to Cedar Rapids for groceries. My aunt was out of crochet thread, so a trip was planned to Marengo. The most exciting for me was to go shopping with both my mother and aunt and have lunch at the Flame Room where I always ate the roast beef sandwich au jus! One way for my mother and aunt to keep me content through all of these errands was the promise of treats. I knew that if there was a bakery anywhere in sight, I'd score. My two favorite sweets were cream filled horns and elephant ears. The other day I ran across a recipe for elephant ears that I made many years ago. My family has never had them so I thought I'd surprise them with a stack. My only criticism of the final product was, I should have been more generous with the final sprinkling of sugar. I ended up with a lot of sugar & cinnamon remaining in my bowl. That little voice in my head kept telling me, this much sugar just can't be good for you. But the more you put on, the more caramelized and crunchy the top of the elephant ears will be... It's up to you.
ELEPHANT EARS
• 1 package dry yeast
• 1/4 cup warm water (105˚ to 115˚)
• 2 cups all -purpose flour (plus additional for kneading)
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1/2 cup milk, scalded
• 1 egg yolk
• 2 tablespoons butter, melted
• 1 tablespoon plus 1/2 teaspoon cinnamon
• 1/4 cup butter, melted
• 1/2 cup chopped pecans or walnuts
1. Dissolve yeast in 1/4 cup warm water; let stand 5 minutes. Combine flour, 1 1/2 tablespoons sugar, and salt in a large mixing bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. (I did this in a food processor and then placed the flour mixture in a large bowl to continue). Combine milk, egg yolk, and yeast mixture; add to the flour mixture, mixing well. Chill dough for 2 hours.
2. Turn dough out onto a floured surface; knead 1 to 2 minutes, adding additional flour if extremely sticky. Cover and let rest 10 minutes.
3. Roll dough into an 18-inch by 10-inch rectangle on a lightly floured surface; brush with 2 tablespoons melted butter. Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough. Roll up jellyroll fashion, starting at long side; pinch long edge (do not seal ends). Place roll seam side down, and cut into 18 slices.
4. Sprinkle a portion of remaining cinnamon-sugar mixture lightly over waxed paper. Roll each slice out to 1/8-inch thickness, turning over once. Carefully transfer slices to a baking sheet lined with parchment. Spread each pastry with remaining melted butter; sprinkle (generously) with remaining cinnamon-sugar mixture and nuts. Bake at 400˚ for 10 minutes or until lightly browned. Cool on wire racks.
NOTE: I took left-over sugar & cinnamon, sprinkled more on the baked elephant ears and placed briefly under the broiler. Doing that caramelized the tops beautifully!
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