A cozy, herby meal!
First Course:
Parsley Salad with Fennel and Horseradish - T & J
Main Course:
Butternut and Sage Lasagna with Italian Sausage - L & T
Rosemary and Olive Oil Bread - Z & K
Dessert:
Honey and Thyme Roasted pears with Maple Marscapone Cream - J & K
For the pears:
For the maple mascarpone:
For the garnish:
Roast the pears:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Halve and core the pears. Place the halves on the parchment-lined baking sheet, cut side up. Brush the cut sides of the pears with the olive oil. Drizzle 2 tablespoons of honey evenly over the cut sides, then spread all over with a spoon. Sprinkle the thyme and salt over the pears.
Roast for 20-30 minutes, depending on size, rotating the pan after 10 minutes to ensure even roasting.
Preheat a large skillet over high heat. Working in batches, carefully transfer the roasted pears to the hot skillet, cut side down. Sear for 1-2 minutes until the cut sides are golden brown in color, using the juices that have pooled in the cored parts to help caramelize them.
Remove from the skillet and drizzle with the remaining 2 tablespoons of honey.
To make the maple mascarpone:
While the pears are roasting, add the mascarpone, heavy cream, maple syrup, and lemon zest to the bowl of a stand mixer. Using the paddle attachment, whip the mixture until it reaches a stiff consistency, about 1-2 minutes. Season with salt to taste and set aside in the refrigerator until ready to use.
To serve:
Prepare individual plates by spreading each one with maple marscapone, then top with a prepared pear, cut side up. Sprinkle each with walnuts and lemon zest.
Or - prepare one platter 'family style':
Spread the maple mascarpone onto a serving platter. Top with the prepared pears, cut side up. Sprinkle with chopped walnuts and lemon zest, then serve.
Aprox 9 sheets dried or fresh lasagna noodles (enough for two layers of pasta in a 9/13 inch pan)
Cook the squash
Trim the butternut squash and chop it into small-medium sized cubes, set aside. Finely chop the fresh rosemary and sage.
Heat 1-2 tablespoons of olive oil in a large pan. Add the cubed butternut squash, chopped herbs and a good pinch of salt. Saute for 5 minutes then add ⅓ cup of water (80ml) then cover with a lid. Turn the heat down low and cook for 20 minutes until fork tender (give it a stir half way through cook to make sure it doesn’t stick). Once cooked, turn off the heat and set aside.
Meanwhile, heat another pan on a medium heat. Brown the sausage meat, breaking it up with the side of a wooden spoon into small-medium sized crumbs. Once cooked, turn the heat off and set aside.
To make the bechamel
Melt the butter in a large saucepan. Once melted, add the flour and whisk to form a thick paste. Let it cook while whisking for 1-2 minutes.
Add half of the milk and whisk until there are no lumps. Keeping it on a medium heat, stir the bechamel until thickened then gradually add the rest of the milk.
Add a good pinch of salt, pepper and nutmeg and whisk every now and then until thickened. Turn the heat up if needed but make sure it doesn’t catch on the bottom.
Once thickened stir in the Parmigiano Reggiano then turn off the heat and set aside.
Add the butternut squash to a food processor and blitz into a puree. Add a few spoons of bechamel and blitz again until super smooth.
Transfer the squash puree to the bechamel and whisk until combined.
Blanch the pasta
Bring a large pot of water to boil and salt it well. Partially cook pasta (30 seconds for fresh pasta, about 1/2 recommended cook time for dried).
Assemble
Spread some butternut squash sauce on the bottom of a 9 X 13 inch baking dish. Top with a layer of pasta then spread more sauce over the top. Sprinkle with some sausage, dot over Taleggio cheese then a small grating of Parmigiano Reggiano.
Repeat with the layers until everything is used up. You should get 5 layers in total (3 layers of sauce and cheese, divided by two layers of pasta). The final layer has everything on top (sauce, sausage, taleggio and parmigiano).
Pre-heat the oven to 400F. Bake the lasagna uncovered for 40-45 minutes, remove and let it rest for at least 5 minutes before cutting and serving.
Serves 8-10
Ingredients
Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.
NOTE: Fresh horseradish is often found among the exotic mushrooms and other “specialty produce” at many chain grocery stores. If you can’t find it, feel free to use a dab of prepared horseradish when tossing the fennel.
A menu for the 250th anniversary of the declaration of independence based on the American food Mark Twain craved while travelling overseas:
Mark Twain's list of American Food
Flying Lemonade - Z
Crispy Smashed Potatoes and Ketchup - J & K
Grilled Coffee Rubbed Pork Tenderloin - B & A
Arugula, Radish, Mint and Pea Salad - L & T
Succotash - T & J
Apple Dumplings - Z & K
Method:
Whisk mint, vinegar, oil, mayonnaise, and mustard together in bowl until combined.
Toss arugula, radishes, and peas together in large bowl. When ready to serve, toss with dressing until combined. Season with salt and pepper to taste. Serve.
Gourmet Magazine - August 1999
Ingredients:
Method:
In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1.5 tablespoon bacon fat from skillet and set skillet aside. (Or, for a richer version, leave all the bacon fat in and don't add the oil later.)
Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.
Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.
Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.
Source - Cook's Illustrated Magazine / Nov - Dec 2010
This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Watch the potatoes carefully in the last 20-30 minutes - they should be well-browned and crispy but not burnt (it may be necessary to remove smaller potatoes that are done early). A potato masher can also be used to “smash” the potatoes.
Ingredients:
Equipment:
3 rimmed sheet pans, or 2 rimmed pans and a potato masher (or something else that can smash potatoes flat!)
Method:
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheets, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Switching pans half way through cooking time, cook on bottom and middle rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. Using 6 Tbs oil, drizzle 3 tablespoons oil over each pan of potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
Sprinkle pans with thyme leaves and season generously with salt and pepper; using 6 tablespoons oil, drizzle each pan evenly with 3 tablespoons.
Roast first pan of potatoes on top rack 15 minutes. After 15 minutes, transfer pan to bottom rack to continue to roast until well browned, 20 to 30 minutes longer. Meanwhile, place the second pan on the top rack to roast for 15 minutes. After 15 minutes, transfer second pan of potatoes to the lowest available rack and continue to roast for 20-30 minutes. As potatoes finish roasting, transfer them to a serving dish and keep warm. Serve as appetizer with Ketchup.
The recipe below makes 6 apple dumplings - double and make 12 for 10 people
Crust
Filling
Slice the Persian cucumber in half lengthwise. Slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total. Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand.
Place the diced cucumbers into a large mixing bowl along with all the other ingredients.
Mix until vegetables are well coated with parsley, oil, lemon juice, and salt.
Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.
Cake
Whipped Cream
Make the cake: heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.)
Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. You can whisk it occasionally to help it along. When it’s melted, remove the bowl from the heat and whisk in the butter until smooth.
In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac and the orange zest. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Scrape the batter into the pan and smooth the top.
Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point.
Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater. Let the cake cool completely on a rack.
Make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until billowy, soft—not stiff—peaks form.
To Serve:
Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater. Dust the top lightly with cocoa powder.
Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.
Store any leftovers airtight in the refrigerator
Spelt, a wheat species from Eastern Europe, is available at health food markets. substitute with any wheat grain you prefer such as farro or wheat berries.
For the green Goddess dressing
Cauliflower: Oven to 375 degrees. Separate cauliflower to small 1-2 inches florets. Spray two rimmed baking sheets with oil, spread florets on sheets. Drizzle with olive oil, sprinkle 1 teaspoons kosher salt, mix with your hands and roast for 45-50 minutes, flipping cauliflower and rotating pans at about 25 minutes for even roasting. Cool.
Spelt: (Follow package directions if substituting Farro or wheat berries) Bring 4 cups of water to boil, lower heat and cover pot and cook until tender, about 50 minutes. Strain and keep aside.
Roast pine nuts in a skillet over medium-high heat, stirring constantly, until golden. Remove immediately from skillet and let cool in a bowl.
Dressing: put all ingredients in a mixer and mix until smooth. Transfer to small bowl.
To Serve: Divide greens among plates, top each serving with cauliflower, spelt, pine nuts and feta. Drizzle the plates with some of the dressing. Serve the rest of the dressing on a side.
Recipes to celebrate the New Year from around the world
America - Black-eyed pea appetizer - B & A
China - Lionshead meatballs - Z & K
Greece, Turkey and parts of Italy - Pomegranate Salad - J & K
Rosh Hashana - Scallion Challah - L & T
Japan - Mochi Muffins (Strawberry or a Variation) - T & J
Ingredients
Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.
Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.
Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.
Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.
You will find a recipe for Strawberry Mochi muffins below, but if you want to get creative - you can try a variation!
Fruit swap—Feel free to swap out the strawberries with any other berries like blueberries, raspberries, or blackberries. If you use blue or blackberries, add a drop of purple food coloring.
Add-ins—For added texture and flavor, fold add-ins into the mochi muffin batter, such as white chocolate chips, cranberries, or nuts of choice.
Fancy toppings: Just before serving, drizzle the mochi muffins with honey, condensed milk, or syrup.
For the Mochi Muffins:
Optional toppings:
Gather the ingredients. Preheat the oven to 350 F with a rack in the center.
Line a 12-cup muffin pan with muffin liners. Spray the liners with cooking spray or grease lightly with oil. Alternatively, omit the liners and generously grease each cup of the muffin pan. (Mochi muffins and mochi cakes tend to be quite sticky as glutinous rice flour comes from “sticky rice.”)
Add the oil, milk, eggs, condensed milk or syrup, food coloring, strawberries, miso, baking powder, sugar, and rice flour to a blender and blend until smooth and cohesive. Optionally, rest the batter for a few minutes.
Divide the batter evenly into the muffin pan. You should have enough for 12 muffins. Each muffin cup should be about 3/4 full.
Bake for 50 to 55 minutes, until an inserted toothpick or bamboo skewer comes out clean. To keep the muffin tops pink, cover the muffins with aluminum foil about 15 minutes into baking. Place the muffin tin on a wire rack to cool. As the muffins cool, they become denser and more extensible/elastic.
Top the muffins with your optional toppings of choice.
Mochi muffins can be stored in airtight containers at room temperature for up to 2 days, or refrigerated for up a week. Reheat as needed in the toaster, oven, or microwave.
Notes:
Pickle the radishes: Combine the red radishes, shallot, vinegar, and salt in a medium bowl and mix well to combine. Cover the bowl and set aside at room temperature for 2 hours to pickle, or transfer to an airtight container and place in the refrigerator for up to 3 days. Be sure the radish and shallots are fully submerged in the pickling liquid so they can all turn pink—the liquid increases as it sits so you can periodically press the mixture into the liquid.
Make the dressing: Place the olive oil, balsamic vinegar, red wine vinegar, and salt in a medium jar, tightly screw on a lid, and shake well to combine. When you are ready to assemble the salad, stir in the pomegranate seeds and reshake the dressing.
Toast the walnuts: Heat the oven to 300°F.
Line a sheet pan with parchment paper, add the walnuts, and spread out evenly. Toast for 6 to 8 minutes, or until fragrant, then remove from the oven and set aside to cool. Coarsely crush the nuts directly on the sheet pan using the back of a wooden spoon and set aside.
Assemble the Salad:
Remove the radicchio leaves from the head all the way to the center, then discard the core (cut it in quarters if needed to remove the tighter inner leaves). Tear the leaves into bite-size pieces and place in a large mixing bowl. Add the endive leaves and crushed nuts. Drain the pickled radishes and shallots (discard the pickling liquid or save it to season sauces or stews) and sprinkle over the salad. Add the shaved watermelon radishes, then shave the apple (or slice as thin as possible) and add to the salad. Drizzle with the dressing and gently toss.
Transfer to a serving bowl and serve immediately.
Double for 10 people (1 meatball per person)
Wash and drain the bok choy or other greens. Cut crosswise into 3-inch strips. Mince the ginger and green onion
In a small bowl, beat the egg with a fork.
In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly.
Add as much cornstarch as needed to make so that the mixture is not too wet, start with 3 tablespoons and then add 1 teaspoon at a time until desired consistency is reached.
Form the ground pork into 5 large meatballs. Flatten them a bit so that they are not completely round.
Heat 2 tablespoons oil in a skillet or wok over medium-high heat. When the oil is hot, add the meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).
In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes.
Add the bok choy to the pot, either arranging on top of the meatballs so that it steams, or placing directly in broth if there is room.
Simmer for another 15 minutes, or until the meatballs are cooked through and there is no pinkness in the middle.
To serve Lion's head meatballs, serve each meatball on a small plate surrounded by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.
Tips
When you remove the ground pork packaging, pat the meat lightly with paper towels to remove excess moisture.
To keep the pork mixture from sticking to your hands when shaping the meatballs, wet your hands with water.
