Dessert: Pear Tart

Yesterday found me busy making a great little rack of lamb for dinner. And for dessert, this super-simple pear tart. I am only including a picture of the pear because the finished dish tasted better than it looked in the photos! I guess I will blame the photographer -- whoops, that was me!

I've been thinking about flavored vinegars lately and the sauce, flavored with the remaining raspberry-balsamic vinegar in my pantry was a delicious counterpoint to the ripe pears resting on an almond-paste filling.

This terrific recipe was located on epicurious.com -- such a great resource. Next time I might make this as an appetizer with blue-cheese filling, pear and sliced onions.


Pear Crostata with Raspberry Vinegar Glaze

INGREDIENTS

1 sheet frozen puff pastry, thawed

5 ounces almond paste, crumbled
3 tablespoons butter at room temperature
2 tablespoons all-purpose flour
1 large egg

2-3 firm but ripe Bosc pears, peeled, cored and cut into 1/3 inch slices
5 tablespoons sugar, divided

1/2 cup raspberry vinegar

METHOD

Finely grind almond paste in food processor. Add softened butter, flour, and egg; blend until smooth.

Preheat oven to 400 degrees. Roll out puff pastry on floured surface to approx. 13x11 rectable. Fold 3/4 inch of each edge over and press to adhere. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices on top of filling, overlapping slightly. Sprinkle with 1 tablespoon of sugar.

Bake until pears are tender and crust is golden, approx. 35-40 minutes. Cool slightly.

Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about six minutes.

Place tart on platter. Drizzle syrup over. Serve warm.

Soup's On: Cauliflower Soup

With a head of cauliflower in my refrigerator, I went to the epicurious web site for inspiration and found this terrific recipe for cauliflower soup.

It's delicious -- even people who don't like cauliflower will enjoy it. Just don't tell them the main ingredient!

I think that the bacon is the secret ingredient!



INGREDIENTS:

2 ounces applewood-smoked bacon (about 2 slices), chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3 1/2 cups - 4 cups chicken broth
1 3/4 inch cube Pecorino Romano cheese plus additional cheese shavings for serving
1/2 cup heavy whipping cream
White or black truffle oil (for drizzling)

METHOD:

Saute bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflfower is tender, about 20 minutes.

Puree soup in batches in processor or blender. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper.

Entertaining Tip: Fresh Flowers -- Keep it Simple

Here are two pictures of the flowers we had on the table at dinner the other night. I didn't have any extra time to worry about a centerpiece so I bought three bunches of astromeira (just 7.99 each at my local market), mixed them up and put them in a couple of low glass vases set at a slight angle to each other down the middle of each table.

Here's another view from the top.

Margaret's Fancy Salad

This winning salad recipe came through my sister's friend Margaret. At my house I always have to make extra caramelized pecans because each person who comes through the kitchen manages to sneak a few while they are cooling.

INGREDIENTS

Dressing
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sugar
1/4 cup salad oil
1 tablespoon snipped parsley
2 tablespoons white vinegar

Salad
1 small can Mandarin oranges
2 green onions, sliced
1 tablespoon minced parsley
1/2 cup chopped celery
1/2 cup caramelized pecans
Romaine lettuce leaves

METHOD

Caramelize pecans: place 2 tablespoons white sugar in skillet. Add nuts. Stir over low heat until sugar melts and turns light brown and collects on nuts. Cool on a piece of foil.

Whisk together all dressing ingredients.

Combine salad ingredients in bowl, add dressing, toss and serve.

Beets with Orange Vinaigrette

Beets are one of the 'super-foods'. They are very rich in antioxidants and other things that are good for you like folate and manganese and potassium and fiber and Vitamin C, among other things.

These can be served as prepared or set on a bed of mixed lettuces, letting the citrus vinaigrette on the beets serve as dressing.

This recipe serves 6-8.



INGREDIENTS

3 pounds fresh beets
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1/2 teaspoon sugar
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion
Zest from two large navel oranges
Segments of 2 large navel oranges

METHOD

Trim tops from the beets, rinse and wrap in foil. Bake in the foil wrapped packets until fork tender. Allow to cool enough so that you can handle them.

Peel and dice the beets into 1/2 inch cubes. While the beets are still warm, place them in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, sugar, salt, pepper, red onions, orange zest, and orange segments. Mix well, taste for salt and pepper, and serve cold or at room temperature.

Place in refrigerator for a few hours or overnight to allow the flavors to blend. If you are in a hurry you can try canned baby beets.

This recipe is from The Barefoot Contessa Cookbook.

What's for Dinner?: Filet of Beef Bourguignon

Here is another terrific recipe from The Barefoot Contessa Cookbook. I have made this numerous times. Using high-quality beef tenderloin makes this a memorable meal.

INGREDIENTS

1 3 pound filet of beef trimmed (your butcher can do this for you)
Salt and pepper
3-4 tablespoons olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8-10 carrots, peeled and cut diagonally into sections
3 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4 inch thick (domestic or wild)


METHOD

With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2-3 tablespoons oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter.

In the same pan, saute the bacon on medium-low heat until browned and crisp. Remove the bacon with a slotted spoon and set on a plate lined with paper towels. Drain all the fat except for 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20-30 minutes, until the sauce is reduced and the vegetables are cooked.

With a fork, mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in remaining tablespoon of butter and 1 tablespoon of oil for about 10 minutes, until browned and tender.

Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5-10 minutes. Do not overcook. Season to taste and serve immediately.

This can be prepared in advance and refrigerated. Allow the dish to come to room temperature before reheating gently.

Note: To peel pearl onions easily, first blanch them for a minute or two in boiling water.

What's for Dinner?: Chicken Marsala with Oven Roasted Mushrooms and Onions

A favorite from the Foster's Market Cookbook, this one's for you, Annie. Let me know if you like it! Sorry, no photo...

Roasting the mushrooms and the onions separately adds depth of flavor to the finished dish.

Chicken Marsala -- Serves 4

Ingredients

4 boneless, skinless chicken breast halves
3 tablespoons Dijon mustard
8 fresh sage leaves
2 ounces pancetta, very thinly sliced
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
8 ounces button mushrooms, cleaned
10 cipollini onions or shallots cut in half (or quartered if large
1/2 cup all purpose flour
1 cup sweet Marsala
3/4 cup heavy cream
Salt and pepper to taste

Method

Preheat oven to 400 degrees

Rinse chicken and pat dry. Flatten each chicken breast half by placing it between 2 sheets of wax paper or plastic wrap and pounding it with a mallet or the flat bottom of a heavy pan until the chicken is about 1/3 inch thick in all places.

Working with one flattened breast half at a time, spread 2 teaspoons of the mustard onto one side of each breast and press 2 sage leaves into the mustard side of the breast. Set aside. Repeat with remaining chicken pieces.

Heat a large skillet over medium-high heat and cook the pancetta 4-5 minutes, turning occasionally, until it is crisp and lightly brown. Remove the pancetta and set aside on a paper towel to drain. Set the skillet aside.

Meanwhile, while the pancetta is cooking, place 2 tablespoons of the olive oil, the vinegar, mushrooms and onions into a baking dish and toss to mix. Roast in the oven about 30 minutes, stirring a few times during the cooking process.

Add the remaining olive oil to the skillet after the pancetta has been removed and lower the heat to medium. Dredge each breast in the flour to coat both sides lightly, shaking off any excess flour, and place in the skillet.

Cook the chicken breasts, turning once, 3-4 minutes per side (exact timing will depend on the size of the breasts), until they are golden brown and slightly crispy. Remove from the skillet and set aside.

Raise heat to medium-high. Add the Marsala to the skillet, scraping the bottom of the pan to loosen any browned bits. Stir and reduce the Marsala by half. Add the cream, stir, and bring to a boil. Reduce heat to a low boil, and continue to cook 2-3 more minutes, until the sauce is slightly thick and creamy and coats the back of a spoon.

Return the chicken and pancetta to the skillet with the sauce to reheat. Season with salt, pepper and the remaining mustard and sage (which I cut into thin strips). To serve, top the chicken with the pancetta, roasted mushrooms, and cipollini. Spoon the sauce over the chicken and serve immediately.

If you are making this ahead, tent the cooked chicken with foil, prepare the sauce and roast the vegetables. Combine and reheat gently before serving.

Holiday Dinner

We've invited friends in for a holiday dinner and charades. So, what shall I serve? Well, dessert is easy -- we are having iced sugar cookies and brownies with creme de menthe icing which I will tint red. I can make both of these in advance.

The entree was a puzzle -- I wanted something that evoked Christmas. I settled on Chicken Florentine. This should be perfect as the green of the spinach and the addition of some red tomato slices will create a Christmas feeling. Also, I can have them ready to pop in the oven. I won't have too much last minute fussing. The point of this party is to get through dinner and have fun playing charades!

So, the menu is:

Chicken Florentine
Rice Pilaf
Steamed broccoli
Salad with baked goat cheese and dijon vinaigrette

If I have time I will make caviar souffle roll for appetizers. It is easier than it sounds and festive or if I run out of time it will be something already made from the local market.

The only things last minute about dinner are getting the salad ready (bake goat cheese rounds and dress and plate the salad) and steaming the broccoli.

That is the plan...I will let you know how it turns out tomorrow!

Christmas Cookies

The recipe for these delicious iced sugar cookies is from my Norwegian great-grandmother.
They are delicate and delicious and the lemon extract is what sets them apart. The light lemon flavor cuts through the sugary cookie and icing. The dough keeps in the refrigerator, wrapped in plastic, for several days.

Great-Grandma Arne's Sugar Cookies

INGREDIENTS

2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
1 egg, beaten
2 Tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon lemon extract

METHOD

Sift first four ingredients together. Cream butter and sugar until light and fluffy. Blend in the egg, milk, and flavorings. Blend in dry ingredients. Gather together and chill for at least 2 hours. Roll out approximately 1/8" thick on lightly floured board. Cut into desired shapes with cookie cutters.

Bake on parchment lined baking sheets or ungreased cookie sheet at 375 degrees for 10-12 minutes. For best results, start baking sheet on lowest rack of oven and when cookies have begun to puff slightly, move to the top rack until they are golden brown at the edges.

Decorate as desired using Royal Icing, sugar, etc.

Royal Icing

INGREDIENTS:

1 egg white
1 tablespoon lemon juice
2-3 cups powdered sugar

METHOD:
Beat the egg white and lemon juice together until frothy and then add the powdered sugar, approximately 1/2 cup at a time until the icing has reached the desired consistency.

I used two cups of sugar for the green frosting so that it would be spreadable and when I made the white icing, I used about three cups so that it would be a little stiffer when I piped it on to the trees.

As you work with royal icing, you can cover the bowl with a dampened paper towel to prevent it drying.

Dessert: Lemon Ginger Cheesecake!

Lemon-Ginger Cheesecake

Calling all ginger lovers! This delicious cheesecake is light and creamy. It serves a crowd and can easily be prepared in advance. The recipe, one that I cut out years ago from Bon Appetit or Gourmet, says it can be refrigerated up to 4 days or frozen up to 2 months, defrosting frozen cake overnight in refrigerator.

Yields 12-20 servings, depending on size of serving...


Ingredients

For the crust:
2 cups finely ground gingersnap cookies (about 9 ounces)
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, melted

For the filling:
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
1 cup sour cream
1/2 cup whipping cream
1/2 cup finely chopped crystallized ginger
2 tablespoons peeled and finely grated fresh ginger
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel


Method

For crust:
Preheat oven to 325 degrees. Generously butter a 10-inch diameter springform pan with 2 3/4 inch high sides. Double wrap the outside of pan with heavy-duty foil.

Blend ground cookies (you can use the processor first to grind the cookies), sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool crust. Maintain oven temperature.





The prepared crust


For filling:
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice and lemon peel.

Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop oven door open. Let cake stand in oven 1 hour (cake will fall slightly).

Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight.

Release sides of springform pan and transfer cheesecake to serving platter. Garnish with flowers and fresh lemon slices, sweetened whipped cream, fresh berries, etc.

P. S. I like crystallized ginger from The Ginger People -- it's fresh and soft and easy to chop and the packaging is very cute!

Spice Up Your Life Gingerbread

This delicious recipe for Gingerbread is in the Foster's Market cookbook. I love ginger! The spices in this bread are deep -- I like it on its own but it is also delicious with sweetened whipped cream, ice cream (maybe the Haagen Dazs Ginger ice cream for a double whammy of ginger) or possibly homemade applesauce.

I had to put a big dollop of whipped cream on it to disguise the fact that it sank while baking -- sadly a fact of life living here at 6,000 feet. Next time I make it I will reduce the baking powder even more...and maybe I will add some chopped crystallized ginger.

Makes 2 loaves
INGREDIENTS

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dry mustard
1 teaspoon ground pepper
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs
1 1/2 cups molasses
1 cup brewed strong coffee, cooled

METHOD

Prep: Preheat the oven to 375 degrees; Grease and flour two 9x5 loaf pans and set aside.

Combine the flour, baking powder, baking soda salt, cinnamon, ginger, cloves, mustard, and pepper in a large bowl and stir to mix.

Cream together the butter and sugar in a large bowl with an electric mixer until light and fluffy. Slowly add the eggs, one at a time, beating well after each addition.

Add the molasses to the butter mixture in a slow, steady stream while continuing to beat on low speed. Add the coffee, and continue to beat until all the ingredients are well blended.

Slowly add the flour mixture to the butter mixture and stir just until all the dry ingredients are moist and blended. Do not overmix.

Pour the batter evenly into the prepared pans and place the pans on the center rack of the oven.

Bake 40-45 minutes, until the bread rises and springs back lightly when pressed and a toothpick inserted in the center of each loaf comes out clean.

Let rest for 10 to 15 minutes before removing from the pans. Serve warm or place on a wire rack to cool.

Serve for dessert, or breakfast or as a mid-afternoon snack.

French Onion Soup

Cold weather is starting to set in here in the mountains and soup is a satisfying meal. This recipe is from the Julia Child book The Way to Cook. Allow approximately 3 hours total for preparation.



INGREDIENTS

3 tablespoons butter
1 tablespoon light olive oil
8 cups thinly sliced onions (approx. 2 1/2 pounds)
1/2 teaspoon each salt and sugar (sugar helps the onions to brown)
2 tablespoons flour
2 1/2 quarts homemade beef stock, or best quality purchased stock, of which 2 cups of the stock should be hot.
4-5 tablespoons Cognac, Armagnac, or other good brandy
1 cup dry white French vermouth

METHODS

Browning the onions (approx 40 minutes). Set the saucepan over moderate heat with the butter and oil; when the butter has melted, stir in the onions, cover the pan and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently until they are a dark walnut color, 25-30 minutes.

Sprinkle in the flour and cook slowly, stirring for 3-4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, the Cognac or brandy, and the vermouth. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Correct seasoning.

(Note: Soup prepared to this point may be cooled and refrigerated or frozen for later use)

Serving: Serve accompanied with grated cheese for garnish, french bread and a green salad or gratinee it -- put a toasted round of French bread in each bowl (or several into a large bowl) cover with grated Swiss cheese, 1-2 tablespoons of parmesan cheese for garnish. Bake in oven preheated to 425 degrees until the cheese has melted and browned nicely.

Kitchen Tip: Cleaning Peppers

Chopping peppers is not a chore. Here's the best way to do it.






Cut a circle around the stem at the top of the pepper.



Gently pull the "lid" off the pepper and you will remove almost all the seeds. If there are seeds stuck inside, just run some water into your pepper "cup" and swish it around and pour it out.











Slice off the bottom and... (drumroll please)





Then section the pepper neatly into slices that lie quite flat -- you can roast them like this or slice into neat pieces!

What's for Dinner?: A Sushi Party

We were lucky to be invited to the home of friends, Chris and Erich, for a Sushi Dinner.

When we arrived we were put to work helping prep, slicing green onions, cucumbers, avocado, etc. I showed young Max my way of removing the pit from an avocado. He loved it!

Then Max showed me how to dip my fingers in water and spread the prepared rice really thinly on the seaweed.

Then, we used a choice of fillings tuna, shrimp, avocado, red pepper, green onions, sprouts, sauces, etc. and then carefully rolled the sushi, pressing the roll together using our sushi rolling mats.

It was a terrific feast!

In the pictures below, you see my rolling making my first sushi roll, our friend Peter (who looks a little intense rolling) and finally, the platter of delicious sushi rolls. Thanks, Chris & Erich!

Sweets: Oatmeal Butterscotch Cookies

Satisfy your sweet tooth with these yummy cookies. I use Guittard butterscotch chips because they are very flavorful. You can also add 1/2 cup chopped walnuts or pecans to these cookies to give them a little crunch.

I brought a big plateful of these to a dinner the other night and everyone, kids and adults, devoured them.

When you bake these, put the cookie sheet on the bottom rack of your oven until they flatten, then move the tray to the top rack. As they bake, they will puff slightly. Remove them from the oven when they flatten out and just as they start to brown. That way they will still be a little chewy. If you like super crisp cookies, leave them in a few minutes longer. Immediately remove from cookie sheet and let cool on a wire baking rack.

INGREDIENTS

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 package Guittard butterscotch chips (approx. 12 ounces)

METHOD

Preheat oven to 375 degrees.

In a medium-sized bowl, combine flour, baking soda, salt and cinnamon. In a mixing bowl, cream butter and both sugars until fluffy. Add eggs and beat in, one at a time. Add vanilla. With mixer on low speed, add flour mixture. Add oats. Stir in butterscotch chips by hand.

Drop by rounded tablespoon onto ungreased cookie sheets or, for easier lifting of cookies and easier clean-up, line cookie sheets with parchment paper.

Bake for 7-8 minutes. Slightly longer for crispier cookies.

Kitchen Tip: Avocados!

Avocado Prep is Easy

One day in a New York elevator, I heard two women discussing avocados. One woman confessed that they puzzle her, "Just getting the pit out is hard," she said. And the second woman agreed.

As a native Californian, I had to break NYC elevator etiquette (eyes generally stare straight at elevator door, barely acknowledge existence of fellow passengers) and explain how to prep an avocado. So, here is how to do it -- with pictures! It's easy!


First, pick avocados that have a little give to them, like a ripe peach or pear (the Haas avocadoes with the nubbly skin are best). If it feels too soft it will be rotten inside and if it is too firm you won't want it in your sandwich, your salad or your guacamole.


Slice the avocado in half lengthwise, going around the pit. Twist the two halves and they will come apart. You will have two lovely, oval halves and the pit will be stuck in one of the halves.


Use a kitchen knife and, with a chopping motion, let the blade of the knife sink about 1/4" or so into the pit of the avocado. Then, twist the handle of the knife and the pit will pop out

At this point you can scoop the flesh out (for guacamole, etc.) or slice for sandwiches or salads. An easy technique is to slice in the skin and then slip the blade of your knife between the skin and the avocado and gently lift the slices out.

What's for Dinner?: Italian-Style Chicken and Mushroom Soup

This soup is delicious! I am back in Jackson in my big kitchen and I was looking for a hearty soup to serve as a light dinner. This combination of chicken soup with roast mushrooms is great. The soup can be frozen by making the soup as directed but leave out the pasta. Then, when you thaw and reheat the soup, add the pasta and cook until al dente.

This recipe is from one of my favorite cookbooks -- The Foster's Market cookbook. Evidently, there really is a place called Foster's Market somewhere in the south. Someday, maybe I will go there, but until then, I just enjoy making their food!

Preparation time is long...(an hour and a half or two -- depends on if you need to poach the chicken) but you don't have to stand by the stove the entire time!

INGREDIENTS:

6 tablespoons olive oil
1 yellow onion, diced
4-5 ribs celery, chopped
8 cups chicken broth
2 large chicken breasts, poached and shredded
4 bay leaves
2 teaspoons salt
1 teaspoon ground pepper
2 whole heads garlic
8 ounces button mushrooms, cleaned and, if large, sliced into quarters
1 cup small pasta (orecchiette pasta, bow ties or elbow)
1 cup canned cannellini or navy beans, rinsed and drained
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
Fresh spinach (a handful per person)
Grated parmesan cheese, for garnish

PREPARATION

1. Preheat the oven to 450 degrees (to roast the garlic and mushrooms)

2. Start the soup. Heat 4 tablespoons of the olive oil in a large saucepan over medium heat. Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery and cook about 5 more minutes, stirring constantly.

3. Add the broth, chicken, bay leaves, salt, and pepper. Reduce heat and simmer about 1 hour, stirring occasionally.

4. While soup is simmering, place both heads of garlic on foil and drizzle with 1 tablespoon of the olive oil. Wrap them up and place in the oven to roast (about 35-40 minutes) or until the garlic is soft. Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish, place in the oven, and roast 15-20 minutes, turning lightly a couple of times during cooking so that they are coated evenly. They should be a nice brown color when you remove them from the oven.

5. Add mushrooms to soup. Remove garlic from the oven, peels the cloves, chop them in half (so you are leaving pretty big chunks) and add to the soup.

6. Add the pasta to the soup and cook 10-12 minutes longer. Add the beans and heat through. Add rosemary and parsley and stir to mix.

To Serve: Place a handful of fresh baby spinach leaves in the bottom of a bowl and ladle soup over. Top with parmesan and serve immediately. Yum!

What's for Dinner?: Italian Sausage Torta

Cool weather often seems to require more robust meals -- this main dish is delicious and might expand your definition of Italian food. There is nary a tomato to be found.

This meal is a lot of work to prepare but I think it is worth it! All the prep work (and most of the clean-up) can be done earlier in the day and then the dish can be baked just before serving. This means that it is a relaxing meal to serve to friends.

This recipe originally appeared in Gourmet magazine in an issue devoted to Italian food.



INGREDIENTS:

For crespelle: (I guess that is Italian for crepes!)

• 2 large eggs
• 2/3 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted

For filling: (If you can't find broccoli rabe, just use the tender tops of broccoli, chopped fine)

• 3/4 pound broccoli rabe
• 4 garlic cloves, finely chopped
• 1/2 teaspoon dried hot red-pepper flakes
• 3 tablespoons olive oil
• 3/4 pound sweet Italian sausage, casings removed

For besciamella sauce:

• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 1 3/4 cups whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

For assembly:

• 1 tablespoon unsalted butter, melted
• 1/4 cup dry bread crumbs
• 1/4 pound chilled Italian Fontina, coarsely grated (1 cup)
• 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)

• Special equipment: an 8-inch (20-cm) round springform pan

METHOD:

Make crespelle:
Blend together eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.

Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.) Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.

Make filling:
Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.

Cook broccoli rabe in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain well in a colander and pat dry.

Cook garlic with red-pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add sausage and cook, breaking up sausage with back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.

Make sauce:
Heat butter in a 2- to 3-quart heavy saucepan over moderately low heat until foam subsides, then add flour and cook, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in salt, pepper, and cheese, then remove from heat.

Assemble torta:
Put oven rack in middle position and preheat oven to 425°F. Invert bottom of springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap outside of entire bottom of springform pan with a double layer of foil. Generously brush inside bottom and side of pan with butter, then sprinkle bottom with bread crumbs.

Stir together Fontina and parmesan in a bowl. Put 1 crespella in bottom of springform pan, then sprinkle with one sixth of filling and drizzle with 1/3 cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over top.

Bake, uncovered, until top is bubbling and golden, about 25 minutes. Cool in pan on a rack 15 minutes. Remove side of pan and carefully slide torta off bottom of pan onto a plate. Cut torta into wedges.

Bacon, Bacon!

I have to admit that I love bacon. It is great at breakfast or anytime and adds flavor to soups and sandwiches and it can be added to slow-cooked foods like short ribs to add complexity of flavor to a long-simmering sauce.

When eating crispy slices of fried bacon for breakfast, it pays to buy a premium brand such as Applegate Farms. The flavor of this bacon is sensational and it is produced without nitrites.

(Nitrites are added to meats to prevent bacterial growth and to give a deeper red color to the meat. Nitrites are thought by many to increase the risk of some cancers, DNA mutations, brain tumors and chronic obstructive pulmonary disease or COPD). For more information on nitrites, visit SixWise.com.

Nothing in the Refrigerator

Dinner When You Haven't Been to the Market

Sometimes your day can get busy and hectic and even though you know your cupboard is bare, you just don't have time to get to the market. Do you have any 'standby' simple meals? Or do you pick up the phone and order takeout?

Here are three quick things I make for a simple dinner -- I usually have something on hand...

Pasta with Cream Sauce
While your pasta cooks, melt a few tablespoons of butter in a skillet, throw in a couple of cloves of garlic, minced. Add a couple of sliced green onions, if you have them, or maybe a little bit of sliced onion. A few sliced mushrooms, too, if you have any. Saute these items until tender then add about 1/2 cup heavy cream and about 1/3 cup grated parmesan. Pour this sauce over cooked pasta.

Grilled Cheese
Take two types of cheese (cheddar, american, swiss, etc.) add a couple pieces of ham, cooked bacon or leftover pancetta, and a slice of tomato if you have one. Grill sandwich and serve with sliced apple or other fruit.

Omelette
If you have a couple of eggs, you have dinner. Pick easy fillings, in a combination you enjoy. Cheese, spinach, onion, tomatoes, ham, bacon -- whatever!

The more you cook, the more creative you will become with the contents of your refrigerator, freezer and pantry.