From October 2009 Cooking Light magazine. Even my teenage son liked these. People who said they didn't like brussel sprouts asked for the recipe, so here it is. And you can eat as much as you want - only 71 calories for 3/4 cup.
1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound Brussels sprouts, trimmed and halved, about 8 cups
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoon finely chopped walnuts, toasted
1/2 ounce shaved Asiago cheese (you Parmesan if that's what you have in the fridge, but use the fresh and grate it yourself)
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden (don't let it get too brown or it will be bitter), stirring constantly. Add breadcrumbs (pulse 1 slice of bread in food processor); cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt and pepper. Top with walnuts and cheese. 6 servings
Note: If you had this at the marriage seminar, I halved brussels sprouts, tossed with oil and roasted in the oven for 20 minutes because I had so many. The key is to keep them crisp tender to keep the taste mild and browning them either in pan or oven brings out a nutty sweetness.
Tuesday, November 17, 2009
Friday, November 13, 2009
Pumpkin Cheesecake
This is an oft requested recipe and perfect for the Holidays. I promise guests will get quiet while they are eating this. (November Gourmet 1990)
Serves 12-14
For Crust:
3/4 cup graham cracker crumbs ( from 5 rectangles)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Filling:
1 1/2 cups canned solid-pack pumpkin (such as Libby's)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon or bourbon liqueur, optional (I omit)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature
For Topping:
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur, optional
Garnish:
Pecan halves
1. Make crust: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan - a nifty trick to remember), then lock on side and butter pan.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, the chill crust 1 hour.
3. Make filling and bake: Put oven rack in middle position and preheat oven to 350 degrees. Whisk pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
4. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50-60 minutes.
5. Transfer to a rack and cool 5 minutes. (Leave oven on)
6. Make topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl, then spread on top of cheesecake, arrange pecan halves around edge if desired, and bake 5 minutes.
7. Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Serves 12-14
For Crust:
3/4 cup graham cracker crumbs ( from 5 rectangles)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Filling:
1 1/2 cups canned solid-pack pumpkin (such as Libby's)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon or bourbon liqueur, optional (I omit)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature
For Topping:
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur, optional
Garnish:
Pecan halves
1. Make crust: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan - a nifty trick to remember), then lock on side and butter pan.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, the chill crust 1 hour.
3. Make filling and bake: Put oven rack in middle position and preheat oven to 350 degrees. Whisk pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
4. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50-60 minutes.
5. Transfer to a rack and cool 5 minutes. (Leave oven on)
6. Make topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl, then spread on top of cheesecake, arrange pecan halves around edge if desired, and bake 5 minutes.
7. Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Wild Rice Sausage and Fennel Stuffing
The original recipe (from December Gourmet 1997) served this piled inside a Crown Roast of Pork- dramatic presentation. You can serve it as a side dish by putting it in a casserole dish, covering and baking at 400 degrees for 30-40 minutes until thoroughly hot. I have also substituted corn bread cubes for the rice to use at Thanksgiving; the fennel and sausage combination is fantastic.
1 1/2 cups wild rice, rinsed well and drained
2 teaspoons fennel seeds
3 cups chicken stock or chicken broth
1 pound sweet Italian sausage
2 cups chopped onion
1/2 stick unsalted butter
3 small fennel bulbs, chopped fine (about 3 cups)
In a saucepan combine the rice, fennel seeds, the stock, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45-55 minutes, or until the rice is tender, and drain the rice in a sieve. In a heavy skillet, heated over moderate heat until it is hot, cook the sausage, stirring and breaking up the lumps, until it is no longer pink, pour off the fat, and in a food processor grind the sausage fine. In the skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the chopped fennel, and cook the mixture, covered, stirring occasionally, for 5-7 minutes, or until the fennel is crisp-tender. In a bowl combine the rice, the sausage, the fennel mixture, and salt and pepper to taste and toss the stuffing well. The stuffing may be made 2 days in advance, allowed to cool, kept covered and chilled, and brought back to room temperature before using. I have also made the onion, fennel and sausage mixture and frozen it. When you want to serve it, cook the rice and stir in the defrosted sausage mixture and bake. Makes about 12 cups.
1 1/2 cups wild rice, rinsed well and drained
2 teaspoons fennel seeds
3 cups chicken stock or chicken broth
1 pound sweet Italian sausage
2 cups chopped onion
1/2 stick unsalted butter
3 small fennel bulbs, chopped fine (about 3 cups)
In a saucepan combine the rice, fennel seeds, the stock, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45-55 minutes, or until the rice is tender, and drain the rice in a sieve. In a heavy skillet, heated over moderate heat until it is hot, cook the sausage, stirring and breaking up the lumps, until it is no longer pink, pour off the fat, and in a food processor grind the sausage fine. In the skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the chopped fennel, and cook the mixture, covered, stirring occasionally, for 5-7 minutes, or until the fennel is crisp-tender. In a bowl combine the rice, the sausage, the fennel mixture, and salt and pepper to taste and toss the stuffing well. The stuffing may be made 2 days in advance, allowed to cool, kept covered and chilled, and brought back to room temperature before using. I have also made the onion, fennel and sausage mixture and frozen it. When you want to serve it, cook the rice and stir in the defrosted sausage mixture and bake. Makes about 12 cups.
Thursday, November 12, 2009
Dry Chimichurri Rub
You can turn this into a marinade by adding oil and vinegar. This is excellent on most any meat --fish, chicken, beef, pork and is traditionally served as a sauce on beef in Argentina. My friend Allison gave me some for Christmas a couple of years ago and I am almost out. I have tried to recreate it here. There is no salt added to the rub, so salt according to your taste.
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons dried crushed red pepper
Whisk all ingredients in medium bowl. Transfer to airtight container and store at room temperature.
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1-2 teaspoons dried crushed red pepper
Whisk all ingredients in medium bowl. Transfer to airtight container and store at room temperature.
Cider Brined Pork Loin with Apple Mustard Sauce
I made up this brine recipe but I probably got the idea from seeing it somewhere before. It ensures that your pork is moist and flavorful and the cider in the brine speaks to the cider in the sauce. You can substitute sage or other spices for the fennel, but I served this with Wild Rice, fennel and sausage so I wanted to use the fennel seed.
Cider Brine:
4 cups apple cider (try to find real, unfiltered cider, but apple juice would work)
4 cups water
1/2 cup Kosher salt
1/2 cup brown sugar
1/2 tablespoon fennel seeds
1/2 tablespoon whole black peppercorns
2 bay leaves
Bring all ingredients to a boil in a saucepan, stirring to dissolve salt and sugar. Let cool. Place a 3 1/2 - 4 pound boneless pork loin in the brine and let sit overnight.
For Pork Loin:
Before serving remove pork from brine and pat dry. Heat a large skillet over medium high heat until hot and add about 1 tablespoon of vegetable or olive oil. Sear pork on all sides until nicely browned. Place in a shallow roasting pan and sprinkle with seasoning (I used dry Chimichurri Rub, see separate recipe, but you could use sage, pepper, etc. Do not season with additional salt as it will already be salty from the brine.) Roast in a 400 degree oven for 45-50 minutes or until a meat thermometer registers 150 degrees. Let rest for about 10 minutes for juices to reabsorb and temperature to climb to 160 degrees. Serve with Apple Mustard Sauce. Serves about 6.
Apple Mustard Sauce:
This is so good with pork. I think it would be great on ham too, but I haven't tried it. I first made this in 1997 from the December issue of Gourmet magazine. The menu was Crown Roast of Pork with Wild Rice, Fennel and Sausage Stuffing. Bake the stuffing in a separate pan to serve with the pork loin. The stuffing is also amazing with your Thanksgiving Turkey.
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples, chopped fine
1 tablespoon corn start
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider and 3/4 cup of the stock, the brown sugar and the apples, bring the liquid to a boil, stiring occasionally, and simmer the mixture for 5 minutes. In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking. Bring the liquid to a boil and simmer the sauce for 2 minutes. ( Can be made to this point 3 days in advance, kept chilled. )Remove the pan from the heat and whisk in the mustard and salt and pepper to taste. Makes about 3 1/2 cups.
Cider Brine:
4 cups apple cider (try to find real, unfiltered cider, but apple juice would work)
4 cups water
1/2 cup Kosher salt
1/2 cup brown sugar
1/2 tablespoon fennel seeds
1/2 tablespoon whole black peppercorns
2 bay leaves
Bring all ingredients to a boil in a saucepan, stirring to dissolve salt and sugar. Let cool. Place a 3 1/2 - 4 pound boneless pork loin in the brine and let sit overnight.
For Pork Loin:
Before serving remove pork from brine and pat dry. Heat a large skillet over medium high heat until hot and add about 1 tablespoon of vegetable or olive oil. Sear pork on all sides until nicely browned. Place in a shallow roasting pan and sprinkle with seasoning (I used dry Chimichurri Rub, see separate recipe, but you could use sage, pepper, etc. Do not season with additional salt as it will already be salty from the brine.) Roast in a 400 degree oven for 45-50 minutes or until a meat thermometer registers 150 degrees. Let rest for about 10 minutes for juices to reabsorb and temperature to climb to 160 degrees. Serve with Apple Mustard Sauce. Serves about 6.
Apple Mustard Sauce:
This is so good with pork. I think it would be great on ham too, but I haven't tried it. I first made this in 1997 from the December issue of Gourmet magazine. The menu was Crown Roast of Pork with Wild Rice, Fennel and Sausage Stuffing. Bake the stuffing in a separate pan to serve with the pork loin. The stuffing is also amazing with your Thanksgiving Turkey.
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples, chopped fine
1 tablespoon corn start
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider and 3/4 cup of the stock, the brown sugar and the apples, bring the liquid to a boil, stiring occasionally, and simmer the mixture for 5 minutes. In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking. Bring the liquid to a boil and simmer the sauce for 2 minutes. ( Can be made to this point 3 days in advance, kept chilled. )Remove the pan from the heat and whisk in the mustard and salt and pepper to taste. Makes about 3 1/2 cups.
Sunday, November 8, 2009
Cheese Ravioli with Swiss Chard, Butternut Squash and Fried Sage
Serves 6
I experimented with different types of cheeses for these ravioli including goat cheese, Parmesan and ricotta and combinations of various cheeses. I wasn't going to serve these with a marinara so I was looking for a cheese filling that would stand out on its own. This is the combination I preferred and the Romano cheese is the important factor. It adds a stronger and tangier element that Parmesan alone does not have. I also like cottage cheese in the mix because it is creamier than the ricotta. Not as traditional, I know, but hey, I'm German not Italian. This recipe uses wonton wrappers. I don't often cheat - but these work so well and they are not nearly as fussy to handle as homemade pasta. If you are feeling inspired, by all means make your own pasta. Many of the steps can be done ahead so you can pull this off easily at serving time. Make it your own by adding or deleting ingredients. That's what I did!
1/2 cup small curd cottage cheese
1/4 cup Ricotta cheese
1/2 cup Romano cheese
1/2 cup Parmesan cheese
6 small sage leaves (optional, but helps it relate to fried sage garnish)
1. Put all ingredients plus freshly ground black pepper into bowl of food processor and process until smoothe.
For Swiss Chard:
1 tablespoon olive oil
1 bunch trimmed Swiss Chard (you could substitute spinach or other green such as Kale)
1 small shallot, minced, about 3 tablespoons
Salt and pepper to taste
1. Warm oil in nonstick skillet over medium-low heat. Add shallot and cook, stirring occasionally, 1 minute. Add chard and cook about 3 minutes or until leaves are wilted. Season with salt and pepper. Set aside.
For Butternut squash:
1 Butternut squash, peeled and diced into 1/4 inch cubes
Olive oil
Salt
1. Toss squash with olive oil and sprinkle with salt. Roast in oven for 20 minutes or until tender. May also cook in skillet with a small amount of water until tender. Set aside.
For Fried Sage:
Wash and dry leaves of sage. Heat olive oil until very hot but not smoking. Add a few leaves to oil and remove when sizzling stops. These keep crisp for a long time. I even froze some and they were still crispy. The flavor is mellowed by the cooking and they are delicious.
For Browned butter:
Place 1 stick of butter cut into slices into skillet. Heat over medium heat until butter melts and cook until dark brown and nutty smelling. Watch carefully as the point being browning and burning is close. This will be more than you need, but it is so good, you will want to put it on your vegetables, steaks, pastas, etc.
Assembly:
1. Lay out wonton wrappers on parchment paper. Working with one wonton at a time, spoon 2 teaspoons of cheese mixture into center of wrapper. Dip your fingertip into water and wet edges of wrapper.
2. Lay another wrapper over mound of filling, and press gently to seal edges. Repeat with remaining wrapper and filling. (At this point you can cover ravioli with plastic wrap and refrigerate up to one day or freeze them on tray and then place into zip-lock bags)
3. Bring a large pot of salted water to a boil; reduce to a simmer. Drop ravioli into water, gently stirring to prevent sticking. Cook about 5 minutes. They are done when they float. Remove with a slotted spoon.
4. Arrange 6 ravioli in each of 6 shallow bowls. Drizzle with browned butter, store bought pesto, top with warmed swiss chard and warmed butternut squash, sprinkle with additional Romano cheese and crumbled fried sage. Beautiful and healthy.
I experimented with different types of cheeses for these ravioli including goat cheese, Parmesan and ricotta and combinations of various cheeses. I wasn't going to serve these with a marinara so I was looking for a cheese filling that would stand out on its own. This is the combination I preferred and the Romano cheese is the important factor. It adds a stronger and tangier element that Parmesan alone does not have. I also like cottage cheese in the mix because it is creamier than the ricotta. Not as traditional, I know, but hey, I'm German not Italian. This recipe uses wonton wrappers. I don't often cheat - but these work so well and they are not nearly as fussy to handle as homemade pasta. If you are feeling inspired, by all means make your own pasta. Many of the steps can be done ahead so you can pull this off easily at serving time. Make it your own by adding or deleting ingredients. That's what I did!
1/2 cup small curd cottage cheese
1/4 cup Ricotta cheese
1/2 cup Romano cheese
1/2 cup Parmesan cheese
6 small sage leaves (optional, but helps it relate to fried sage garnish)
1. Put all ingredients plus freshly ground black pepper into bowl of food processor and process until smoothe.
For Swiss Chard:
1 tablespoon olive oil
1 bunch trimmed Swiss Chard (you could substitute spinach or other green such as Kale)
1 small shallot, minced, about 3 tablespoons
Salt and pepper to taste
1. Warm oil in nonstick skillet over medium-low heat. Add shallot and cook, stirring occasionally, 1 minute. Add chard and cook about 3 minutes or until leaves are wilted. Season with salt and pepper. Set aside.
For Butternut squash:
1 Butternut squash, peeled and diced into 1/4 inch cubes
Olive oil
Salt
1. Toss squash with olive oil and sprinkle with salt. Roast in oven for 20 minutes or until tender. May also cook in skillet with a small amount of water until tender. Set aside.
For Fried Sage:
Wash and dry leaves of sage. Heat olive oil until very hot but not smoking. Add a few leaves to oil and remove when sizzling stops. These keep crisp for a long time. I even froze some and they were still crispy. The flavor is mellowed by the cooking and they are delicious.
For Browned butter:
Place 1 stick of butter cut into slices into skillet. Heat over medium heat until butter melts and cook until dark brown and nutty smelling. Watch carefully as the point being browning and burning is close. This will be more than you need, but it is so good, you will want to put it on your vegetables, steaks, pastas, etc.
Assembly:
1. Lay out wonton wrappers on parchment paper. Working with one wonton at a time, spoon 2 teaspoons of cheese mixture into center of wrapper. Dip your fingertip into water and wet edges of wrapper.
2. Lay another wrapper over mound of filling, and press gently to seal edges. Repeat with remaining wrapper and filling. (At this point you can cover ravioli with plastic wrap and refrigerate up to one day or freeze them on tray and then place into zip-lock bags)
3. Bring a large pot of salted water to a boil; reduce to a simmer. Drop ravioli into water, gently stirring to prevent sticking. Cook about 5 minutes. They are done when they float. Remove with a slotted spoon.
4. Arrange 6 ravioli in each of 6 shallow bowls. Drizzle with browned butter, store bought pesto, top with warmed swiss chard and warmed butternut squash, sprinkle with additional Romano cheese and crumbled fried sage. Beautiful and healthy.
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