Pasta Fagiole

Everyone loves this soup, except my son, who says this - "Normally grown-ups like soup, but I don't like soup because soup is gross."

4 oz cubed prosciutto or pancetta with a little oil
1 tsp olive oil
4 cloves garlic, minced
Half onion, minced
One celery, finely chopped
One carrot, finely chopped

28 oz chicken broth
10 oz water
14 oz petite diced tomatoes
28 oz cannellini beans
1 tsp oregano
1 tsp thyme
Box ditalini or small pasta (tubetti, mini shells, etc)
Pinch salt and pepper

Over medium heat, cook prosciutto for 2-3 minutes. Add garlic and onion 2 minutes. Stir in carrots and celery for 5 minutes until onion is translucent and vegetables begin to cook through a little.

Add chicken broth, water and diced tomato and bring to a boil. Reduce to a simmer for 20-30 minutes until celery and carrots are cooked through. Add cannellini beans after rinsing and straining. Simmer for 10 minutes more. Meanwhile cook ditalini as directed.

To serve, place pasta in a soup bowl and ladle soup atop. Shave pecorino on top. Store pasta and soup separately.

Gluten-Free + Egg-Free Cheesecake

• 1 1/2 cups crushed cookies or graham cracker crumbs, gluten-free
• 1/2 cup margarine, melted
• 2 tbsp sugar
• 3 packages low-fat cream cheese
• 1/2 cup sweetened condensed milk
• 2 tsp Ener-G Egg Replacer
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tbsp vanilla
• 1 16 ounce contained light sour cream
• 1/2 cup sugar

Preparation:

Combine crumbs, margarine, and sugar, blending well. Press out in an ungreased 9 inch pan. Place pan on sheet pan or wrap foil around bottom to ensure no dripping. Set aside.

Preheat oven to 300 degrees.

In large bowl, mix cream cheese and all ingredients except sour cream until smooth. Add sour cream and mix 2 minutes. Pour into prepared pan.

Bake 1 hour in center of oven. Middle will still be creamy. Outer side will be done. Open door, and let set in oven approximately 2 hours to cool.  If baking individual cheesecakes, line muffin tins with paper cup liners, bake 20-25 minutes.

Use knives to loosen sides of pan, and remove. Place on serving tray and let cool to room temperature. Place in fridge for about 2 hours before serving.

Recipe from Ener-G Foods. I made this for Christmas Eve 2013 to rave reviews.

Starbucks Pumpkin Scones

Ingredients:

2 cups all purpose flour

7 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 cup pumpkin puree

{make your own or canned... if going the canned route, be sure to buy pure pumpkin, not pie filling, which has sugar and other flavors already added}

3 tbsp half and half

1 egg

6 tbsp cold butter, cubed

First Glaze:

1 cup plus 1 tbsp powdered sugar

2 Tbsp half and half

Spiced Drizzle Glaze:

1 cup plus 3 tbsp powdered sugar

2 tbsp half and half

1/4 tsp cinnamon

1/8 tsp ground nutmeg

pinch of ground ginger

pinch of ground cloves

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.  You can also combine in a large food processor.  Whisk or pulse depending on whether you use the processor.  

Add cold butter, and pulse until well incorporated and mixture is the texture of cornmeal.  You can also just use your fingers.  Or, as I did, use a pastry blender.

In a separate bowl, whisk together pumpkin puree, half and half, and egg.  

Add to flour mixture and stir {or pulse} until just combined, and it comes together in a ball.

Turn dough out onto lightly floured surface. 

Gently knead a few times to bring the dough together, then flatten into a disk about 1" thick.  

Cut the dough in half, then each half into thirds.

I divided the dough into two disks.  

See below...I took about half of the dough out, kneaded it, formed a circle, then divided it into 6 triangles.  

I prefer smaller scones.  If you want 6 large scones, use all the dough at once.

Place the wedges on the prepared baking sheet and bake for 14-16 minutes until golden brown. 

 Remove from oven and move to a cooling rack.

When scones are cool, whisk together the plain glaze ingredients and spoon on top of scones.

I placed a piece of parchment paper under the cooling rack to make clean up easy.  

As you will see, the glaze drips.

Let the first glaze harden for about 10 minutes. 

 Combine the ingredients for the spiced drizzle and drizzle on top.  

I did mine in a zig-zag pattern, but you can apply the glaze however you'd like.

Let harden completely, about an hour, before serving.

Store in an airtight container.

Some baking notes:

1.  I don't break out the food processor for tasks this simple.  In baking pastries, it is essential to keep the butter as cold as possible.  That is what makes the scones flaky and tender...when the cold butter melts during baking, it creates pockets of goodness within the pastry.  Heat from your hands will warm the butter, so the pastry blender is the perfect kitchen tool for this project...little mess, no electricity needed, doesn't warm the butter.

2.  At the beginning of recipes like this, I cube the butter and put it back into the refrigerator until I'm ready to add it to the mixture.

3.  I prefer this stainless-steel pastry blender.  If you like to bake, get one.  

4.  As with all baking, use the freshest, most pure ingredients you have available to you.  I had whole nutmeg and grated it for use in the recipe.  However, I used cinnamon and cloves that were already ground.

5.  To create the zig-zag pattern, just dip a spoon into the glaze and hold it straight up over the scone and move back and forth in that pattern.

Recipe and photos from here (Farm Files Blog)

Make Ahead Gingerbread Coffee Cake (On My To Do List)

Gingerbread Coffee Cake with Cranberry Pecan Streusel

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Recipe by: Willow Bird Baking, heavily adapted from Joy of Baking
Yields: 9-12 servings

This moist, gorgeous Gingerbread Coffee Cake is the perfect combination of sweet, spiced, crunchy, and comforting. The best part (besides the taste!) is that it can be made in advance and refreshed in the oven for just a few minutes before serving. You can even divide the preparation over a few days to ensure it fits into your holiday schedule. This was Mike’s favorite dish on our holiday breakfast table.

Coffee Cake Ingredients:
1 1/2 cups cake flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoon ground ginger
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 cup unsalted butter, room temperature
1/2 cup light brown sugar
2 large eggs, room temperature
1/2 cup unsulphured molasses*
1/2 cup milk
1/2 cup sour cream
*Tip from Joy of Baking: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non-stick vegetable spray.

Cranberry Pecan Streusel Ingredients:
3/4 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1 tablespoon cinnamon
6 tablespoons cold butter
1 cup chopped pecans (Oh Nuts! sent me Cranberry Pecans and they were so awesome for this!)
1/2 cup dried cranberries
1/4 cup apple cider

Directions:
NOTE: If you wanted to make this cake way in advance, you could complete this recipe up to the point of wrapping and refrigerating the cake. Instead, you’d double wrap it and freeze it. Then you could just thaw it overnight in the fridge before warming it through in the oven and serving it.

2 days in advance: Place the cranberries and apple cider for the streusel into a small bowl and cover. Refrigerate to rehydrate the berries.

1 day in advance: Make the streusel. First, drain the cranberries. Combine the flour and brown sugar in a medium bowl and using two knives or a pastry cutter, cut in the cold butter until you have crumbly streusel. Mix in the pecans and drained cranberries. Cover and refrigerate until ready to use.

Make the cake: Preheat the oven to 350 degrees F and make a foil sling for a 9-inch square baking pan: tear off 4, 16-inch long pieces of aluminum foil and fold them in half. Situate two side-by-side in the pan, covering the bottom of the pan to the edge (they will overlap). Situate the other two strips in the same manner, but perpendicular to the first. The overhanging foil of the sling will make it easy to remove the cake from the pan after baking and cooling. Butter and flour the sling. 

In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside. In a separate large bowl, beat the butter and sugar with an electric mixer until pale and fluffy (at least 2-3 minutes). Add the eggs one at a time, beating after each addition. Beat in the molasses, pausing to scrape down the sides of the bowl when you need to. Gently mix the sour cream and milk in a measuring cup. Add the dry ingredients and milk mixture alternately, starting and ending with the dry ingredients. Beat until just combined. 

Pour the batter into the buttered and floured baking pan and smooth the top with a spatula. Bake for about 25 minutes before sprinkling the streusel evenly over the top of the cake (and kind of pressing it on). Continue baking for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out with just a few moist crumbs. Remove the cake from the oven and let it cool completely. Remove it from its pan using the foil sling and wrap it tightly with plastic wrap (I wrap the foil sling and all so I can just pop it back in the pan to refresh later on) and stick it in the fridge.

The morning of: Let the cake sit out and come to room temperature while you preheat the oven to 350 degrees F. Pop it back in its pan and into the oven for a few minutes until warmed through. Let it cool for about 10 minutes. 

Beef Brisket

photo from here

I made this for Christmas one year along with the brussel sprouts side dish listed

Braised Beef Brisket
3 tablespoons canola oil
1 (2-pounds) piece beef brisket (preferably second-cut)
2 large white onions, chopped
4 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
6 garlic cloves
1/4 cup cider vinegar
1 cup chicken stock or reduced-sodium chicken broth
1 (28-ounces) can crushed tomatoes

Preheat oven to 350°F with rack in lower third.

Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.

Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.


Cooks' note:
Brisket is best if made at least 1 day ahead (and up to 3 days) and chilled (covered once cool). Skim off fat before reheating. 

Gourmet
October 2009

(Fancy) Brussel Sprouts + Mushrooms

photo and recipe from here

I served this for Christmas one year to rave reviews along with brisket.

Brussels Sprouts with Shallots and Wild Mushrooms
For brussels sprouts
3 lb Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt

For shallots
1 cup vegetable oil
1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)

For mushrooms
3/4 stick (6 tablespoons) unsalted butter
1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water

Special equipment: a deep-fat thermometer

Roast brussels sprouts:
Put oven rack in upper third of oven and preheat oven to 450°F.

Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.

Fry shallots while brussels sprouts roast:
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).

Sauté mushrooms and assemble dish:
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.


Cooks' notes:
•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
•Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature.
•Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature.
•Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.

Gourmet
November 2006

from gourmet.com

Sticky Toffee Cake from Blue Smoke

recipe and photo from marthastewart.com

INGREDIENTS

• 1 cup stout beer
• 1 teaspoon baking soda
• 1/2 pound pitted dates
• 1/2 pound (about 1 1/2 cups) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• Vegetable cooking spray
• Butterscotch Sauce
• Whipped creme fraiche, for serving (optional)

DIRECTIONS

1. STEP 1

   Preheat oven to 350 degrees. Spray a 12-by-10-by-2 1/2-inch baking pan with vegetable cooking spray, and line bottom with parchment paper; set aside.

2. STEP 2

   In a small saucepan, heat the stout over medium heat, almost to a simmer. Remove from heat, and add the baking soda, then the dates. Let stand until dates are soft, about 15 minutes. Transfer to a food processor, and puree.

3. STEP 3

   Into a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, beating to combine after each addition. Beat in the vanilla extract.

4. STEP 4

   Add the dry ingredients, alternating with the date puree, starting and ending with the dry ingredients. Pour into prepared pan, smoothing top with a spatula. Bake until set, about 20 minutes.

5. STEP 5

   Let cool in pan on a wire rack for 15 minutes. Turn out onto a cutting board, and cut into nine pieces. Serve, warm, drizzled with butterscotch sauce, and topped with a dollop of creme fraiche.