10 December 2012 Fail Proof Pie Crust

Fail Proof Pie Crust

December 10, 2012 By

I have been using this pie crust recipe by Martha Stewart for several years and it never fails to produce flaky crusts with minimal efforts.

Throw all the ingredients in the food processor and voila, perfect pie crust everytime!

This pie crust recipe makes enough for two 9″ crusts and they freeze amazingly well for up to three months if wrapped in plastic wrap then placed in a zip top bag.

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 2 tsp. sugar
  • 1 1/4 tsp. coarse salt
  • 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
  • 10 Tbsp. ice water, plus more if needed

Directions:

  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
  2. Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).

Makes two 9″ pie crusts.

Filed Under: American, Desserts Tagged With: ,
9 December 2012 Green Goddess Dip

Green Goddess Dip

December 9, 2012 By

Green Goddess Dressing’s been around since the 1920s and it seems has made a return on many restaurant menus. I made this thicker version of the dressing and served it with crudités at a recent dinner party to the delight of my guests. Sour cream could be a substitute for the crème fraiche and herbs can be changed based on what you have at home.

Ingredients:

  • 1/2 cup crème fraiche
  • 1/2 cup mayonnaise
  • 1/4 cup chopped scallions
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped Italian parsley
  • 3 anchovy filets (packed in oil)
  • 1 Tbsp. lemon juice
  • 1/4 tsp. each salt and pepper

Directions:

  1. Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Makes just over a cup of dressing.

Filed Under: American, French, Sides, Vegetables, Vegetarian Tagged With: , ,
16 November 2012 Butternut Squash and Wild Mushroom Bread Pudding

Butternut Squash and Wild Mushroom Bread Pudding

November 16, 2012 By

Just in time for Thanksgiving, a festive recipe by Chef Josh Thomsen of Agricola Community Eatery, opening January 2013.

Ingredients:

  • 1 loaf brioche
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 2 cups diced yellow onions
  • 1-1/2 lbs chanterelle mushrooms, or any combination of domestic mushrooms,
  • shiitake, hedgehog, porcini and oyster
  • 3 cups diced butternut squash
  • 1 tablespoon chopped parsley
  • 2 cups milk
  • 1 cup creme fraiche
  • 6 whole eggs
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup grated asiago cheese

Directions:

  1. Roast butternut squash with olive oil, salt and pepper at 400 degrees, about 7 minutes, until tender.
  2. Roast mushrooms with thyme and garlic in a 475 degree oven for 7 minutes.
  3. Remove crust from the bread and cut into 1 inch cubes.
  4. Grease a large baking dish about 12″ by 18″ with some of the butter.
  5. In a large saute pan melt the remaining butter and saute the onions until soft.
  6. In a large bowl, toss together bread, mushrooms, squash and parsley.
  7. In another small bowl, whisk together the milk, creme fraiche, eggs, salt, pepper and cheese. Add the milk mixture to the bread mixture, pour into the baking dish and press down firmly.
  8. Allow pudding to set 30 minutes before baking.
  9. Reduce oven to 350 degrees and bake pudding about 1 hour. If pudding browns, cover with foil. Test for doneness by inserting a knife in the middle, it should come out clean

Serves 18.

Filed Under: American, Eggs, Entrees, Mushrooms, Sides, Vegetables Tagged With: , ,
14 November 2012 Pumpkin Tortellini with Brown Butter and Sage

Pumpkin Tortellini with Brown Butter and Sage

November 14, 2012 By

This recipe by Chef Anthony Pino of The Dining Room at Anthony David’s and Bin 14 is perfect as a side dish around the holidays.

Ingredients:

  • Pumpkin Tortellini, about 2 lbs
  • Butter, 4 ouces
  • William Sonoma Chicken stock, 8 ounces
  • 4 sage leaves
  • Salt and pepper to taste
  • Parsley, chopped to garnish
  • William Sonoma Pecorino Cheese 2 – 3 ounces
  • William Sonoma Granulated Honey, 1 – 2 teaspoons

Directions:

  1. Start by boiling water and add a generous pinch of salt. Once the water is boiling add the tortellini to the All Clad Perforated Pot and cover. This will take about 5-6 minutes.
  2. While the pasta is cooking, heat a large sauté pan. When pan is hot add the butter. When light smoke appears, add William Sonoma Chicken Stock to stop the browning of the butter then add sage, salt, pepper. Allow this to simmer for 2 minutes allowing the herbs and the butter to marry.
  3. By now your tortellini should be ready. Remove lid. Pull up on the handles and allow the water to drain right back into the pot. When completely drained, pour the tortellini into the butter sage sauce and simmer for 1 minute. Add the parsley, toss. Plate the pasta. With the William Sonoma Cheese Grater and William Sonoma Pecorino, grate the pecorino directly over each plate and then sprinkle with William Sonoma Granulated Honey.

Yields 4 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides, Vegetables Tagged With: ,
31 October 2012 Pot Roast 101

Pot Roast 101

October 31, 2012 By

When cooler weather comes, the thought of a comforting dish, like a pot roast, sounds very appealing. Conversely, the thought of spending hours slaving over a hot stove does not sound in any way appealing. Here is a simple pot roast recipe that slow cooks in the oven, tastes rich and hearty and is a breeze to prepare.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 (3-pound) boneless chuck roast (London broil)
  • 1 tsp. each salt and pepper
  • 1 large onion, sliced
  • 4 large carrots, cut on the diagonal in 1-inch pieces
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 cup red wine (Merlot or Cabernet Sauvignon work best)
  • 2 (14-ounce) cans beef broth

Directions:

  1. Preheat oven to 300 degrees.
  2. In a heavy Dutch oven, heat oil over high heat. Sprinkle the roast with salt and pepper. Add the roast to pan and sear on both sides for 3 minutes per side.
  3. Remove the roast from pan, turn the heat to medium, add the remaining oil and sauté the onion and carrots for 10 minutes, stirring frequently.
  4. Add the thyme and bay leaves to the vegetables then place the roast over the vegetables in pan. Pour the wine and the broth in pan, cover, transfer the roast to the oven and simmer for 3 hours.
  5. Serve with mashed potatoes, wide egg noodles or white rice.

Serves 6.

Filed Under: American, Beef, Entrees, Vegetables Tagged With: , ,
29 October 2012 Gooey Triple Chocolate Brownies

Gooey Triple Chocolate Brownies

October 29, 2012 By

At my place of employment (my work that pays the bills), there is a mad rush at the end of each month to ship as much merchandise as possible to boost up our revenue dollars. The team of guys who pull the equipment off the shelves, pack it and ship it, work hard to make sure commitments are met. Since I cannot help with the physical things they do, I always bake the guys something to give them the extra rush they need to get the job done. This month, the treats are these decadent brownies.

Ingredients:

  • 1 stick (8 Tbsp.) butter
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup good quality cocoa powder ( I use Ghirardelli Unsweetened Cocoa Powder)
  • ¾ cup all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • 1 Tbsp. pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350°F. Coat an 8×8-inch baking dish with cooking spray.
  2. In a microwaveable bowl, melt the butter for 30 seconds. Add the unsweetened chocolate and the cocoa powder and microwave for one minute, stirring after 30 seconds. If the chocolate is not fully melted, cook for an additional 30 seconds. Set aside.
  3. Sift the flour, baking powder and salt in a medium bowl. Set aside.
  4. In the bowl of an electric mixer, beat the eggs and sugar on medium speed until thick and pale yellow, about 5 minutes.
  5. Add the melted chocolate and the vanilla to the egg mixture and beat for one minute. Add the flour and beat for 15 seconds, until just incorporated. Add the chocolate chips and stir by hand to combine.
  6. Pour the brownie batter in the prepared pan and bake for 40 – 45 minutes, until brownies are set but still a bit moist in the center of the pan. Allow to cool completely before cutting into squares.

Makes 16 brownie squares.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
28 October 2012 Butternut Squash and Porcini Mushroom Lasagna

Butternut Squash and Porcini Mushroom Lasagna

October 28, 2012 By

In the fall, I get inspired to prepare dishes that reflect the season and the autumn harvest. An ingredient I love to use during this time of year is butternut squash. From Butternut Squash and White Asparagus Bisque to Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce to the following recipe, Butternut Squash and Porcini Mushroom Lasagna, there are countless ways to prepare comforting dishes using this orange-fleshed fruit (yes, I said fruit).

Filling Ingredients:

  • 3-pound butternut squash, peeled, cut in half below the “neck”, seeds removed, cut into thin circles and half-moons using a mandoline or a sharp knife
  • ¼ cup olive oil
  • Salt and pepper
  • 1 Tbsp. butter
  • 1-pound package of fresh Porcini mushrooms, sliced (could use any wild mushrooms)
  • 1 pound whole-milk Ricotta cheese
  • ½ cup freshly-grated Parmesan cheese
  • 1 large egg
  • ¼ cup chopped fresh sage

Other Ingredients:

  • 2 Tbsp. butter, softened
  • ½ stick butter
  • 4 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 3 cups whole milk
  • Generous pinch of ground nutmeg
  • ½ tsp. each salt and pepper
  • 6-ounce package of fresh lasagna sheets (see refrigerated pasta section)
  • 2 cups grated Mozzarella cheese
  • 1 cup freshly-grated Parmesan cheese

Butternut Squash Layer

Filling Directions:

  1. Preheat oven to 400°.
  2. Line two baking sheets with parchment paper or foil. Place squash slices in a single layer on the baking sheet and brush with olive oil. Sprinkle generously with salt and pepper and bake for 20 minutes. Allow to cool to room temperature.
  3. Melt butter in a large skillet over medium-high heat then sauté the mushrooms for about five minutes, stirring a few times. Allow to cool to room temperature.
  4. Mix the Ricotta, Parmesan, egg and sage in a large bowl. Set aside.

Assembly Directions:

  1. Preheat oven to 375°.
  2. Generously butter a 13x9x2-inch baking dish using two tablespoons of butter. Set aside.
  3. In a large heavy saucepan, melt butter over medium heat. Add flour and stir for three minutes, until bubbly but not browned. Add the cream and whole milk and whisk to fully incorporate the flour mixture into the liquids. Add the nutmeg and salt and pepper. Cook the sauce until thickened, about 10 minutes, over low heat, whisking frequently.
  4. Add a ladle-full of white sauce to the buttered dish making sure the bottom is covered.
  5. Place two fresh lasagna sheets over the sauce. If the pasta sheets are too long, run them up the sides of the dish for crunchy corners when the lasagna bakes.
  6. Scoop half of the Ricotta cheese mixture over the lasagna noodles, spreading evenly.
  7. Place half of the butternut squash over the Ricotta.
  8. Arrange two more fresh lasagna sheets over the squash.
  9. Add two ladle-full of white sauce over the lasagna noodles.
  10. Sprinkle the sautéed mushrooms over the sauce.
  11. Top the mushrooms with two more fresh lasagna sheets.
  12. Place the last of the butternut squash over the lasagna sheets.
  13. Top the squash with the remaining Ricotta mixture.
  14. Cap the lasagna with the Mozzarella cheese then the Parmesan cheese.
  15. Coat a piece of foil large enough to cover the lasagna with cooking spray. Cover the lasagna with the foil for 45 minutes. Remove the foil, turn the oven to broil and cook the lasagna for an additional 7-10 minutes, until browned. Allow the lasagna to cool for 20 minutes before serving.

Serves eight or six very generously.

Filed Under: American, Cheese, Entrees, Mushrooms, Pasta, Vegetables Tagged With: , , ,
21 October 2012 Creamy Tomato and Basil Soup

Creamy Tomato and Basil Soup

October 21, 2012 By

Tomato soup and a grilled cheese sandwich. What could be more classic and comforting on a cool evening? In the below photo, I pair this simple-to-make soup with a sharp Provolone and Sopressata grilled cheese for a bit more upscale feel.

Since it uses canned tomatoes, this soup can be made in the middle of winter and its punch of fresh basil will give it a fresh, delicious, summery taste.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 6 celery ribs, chopped
  • 1 medium red bell pepper, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 2 Tbsp. tomato paste
  • 1 cup basil leaves, coarsely chopped
  • 3 tsp. granulated sugar
  • 3 tsp. salt
  • 1/2 teaspoon pepper
  • ¼ cup water mixed with 1 tsp. corn starch
  • 1 ½ cups whole milk

Directions:

  1. In a large heavy saucepan, warm the oil over medium heat for a minute then sauté the onion, celery and red bell pepper for 5-6 minutes or until tender.
  2. Add the tomatoes and tomato paste to the vegetable mixture, cover and simmer over medium-low heat for 40 minutes.
  3. Remove the soup from the heat, stir in the basil, sugar, salt and pepper.
  4. Using an immersion blender, puree soup until very smooth, for about 3 minutes. Alternatively, puree the soup in two batches using a blender.
  5. Add the corn starch mixture and the milk to the pureed soup and continue to cook over low heat for 10 minutes (do not boil), until slightly thickened.

Makes 8 starter servings or 6 entrée servings.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
12 October 2012 Raspberry Crumb Bars

Raspberry Crumb Bars

October 12, 2012 By

I am always excited when someone sends me a recipe that I am allowed to publish and share with you. This super simple and delicious recipe comes from my Marketing Intern, Kayla, who bakes these bars and brought them to work last week. This recipe is her Grand-Mother’s.

Crust Ingredients:

  • 1 ½ sticks of butter, softened
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 18-ounce jar of high-quality raspberry jam

Crust Directions:

  1. In the bowl of an electric mixer, cream the butter until light and fluffy, about 2 minutes.
  2. Gradually add the sugar to the butter until incorporated.
  3. Add the eggs, one at a time, beating well after each one.
  4. Add the vanilla.
  5. Add the baking powder to the flour then incorporate the flour into the butter mixture, a half cup at a time, until just combined. Do not overmix.
  6. Pat the crust onto the bottom and a bit up the sides of a greased, 13×9 pan.
  7. Spread the jam over the crust. Set aside.

Crumb Topping Ingredients:

  • 2 sticks of butter, softened
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar

Crumb Topping Directions:

  1. Preheat oven to 350 degrees.
  2. Combine the ingredients in a large bowl using fingertips. When butter has been mostly incorporated with the dry ingredients, crumble the topping over the raspberry jam in the pan.
  3. Bake for 45 minutes or until golden brown.

Makes about 18 bars.

Filed Under: American, Desserts, Fruits Tagged With: , ,
26 September 2012 World’s Best Caesar Salad

World’s Best Caesar Salad

September 26, 2012 By

I love Caesar Salad and it surprises me how many restaurants do a poor job at serving up the right flavors: Parmesan cheese, garlic, anchovies and mustard. Yes, anchovies are a must as they add a depth of flavor to the dressing without tasting fishy.

Here is a darn good Caesar Salad rendition created with inspiration from Marc Forgione’s O.G. 1924 Hotel Caesar Salad as published here.

Dressing Ingredients:    

  • 3 soft-boiled eggs
  • 2 garlic cloves, minced
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • Blend of 1 cup vegetable oil and ½ cup olive oil
  • 4 dashes hot sauce, like Cholula
  • 1 cup grated Parmesan cheese
  • 5 anchovies packed in oil, chopped finely
  • Juice of ½ lemon
  • Salt and black pepper to taste

Dressing Directions: 

  1. In a food processor or blender, pulse the eggs, garlic, Worcestershire and Dijon until well combined, about 30 seconds.
  2. With the processor / blender running, slowly drizzle in the oils through the feeding hole. Add the hot sauce, cheese, anchovies and lemon juice. Pulse to combine, about 15 seconds.
  3. Season dressing with salt and pepper to taste.

Salad Ingredients:

  • 1 head romaine lettuce, leaves torn into bite size pieces
  • ½ cup olive oil
  • ½ loaf French bread (baguette), cut into 1” cubes
  • ½ cup Caesar dressing
  • ½ cup grated Parmesan cheese
  • Freshly cracked black pepper

Salad Directions:

  1. Place romaine lettuce in a large bowl.
  2. Heat a large skillet on medium-high heat and add oil. Add the bread cubes to the hot oil and fry, flipping the cubes frequently, until browned on all sides, about 5 minutes. Reserve croutons.
  3. Add the dressing to the romaine and toss thoroughly to coat every piece of lettuce.
  4. Add the croutons to the salad and sprinkle with cheese. Add cracked pepper and serve within 10 minutes.

Makes 4 hearty servings.

Filed Under: American, Italian, Mexican Tagged With: , ,
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