EZ Ragout

If you're looking to make something really tasty and filling that can also be used in all sorts of ways then give this recipe a go. If you want to make sure there are left overs then double the recipe.

Ingredients:

• 1 medium eggplant, cut into 1" cubes
• 1 large onion, diced
• 1 Tbs olive oil 
• 1/3 C balsamic vinegar
• 2 garlic cloves
• kosher salt and pepper
• 16 oz can of diced plum tomatoes 
• 1 Tbs fresh basil*
• 2 tsp fresh oregano* 

Directions:

Heat oven to 420˚

1. Put the eggplant, onion and garlic in a casserole dish and pour the olive oil and balsamic vinegar over the combo. Stir to coat then sprinkle with salt and pepper to taste.

2. Toss it in the oven and let it roast for 45minutes - an hour. Turn the mixture over a few times during that time. 

3. After the combo has browned a little and gotten nice and soft add the can of tomatoes. Then put the mixture back into the oven and let it roast for another 20-30 minutes. 

4. Remove the mix from the oven and add the fresh herbs. Stir in and you're set. 

* If you're using dried herbs half the amount and add it in during step 3. 

To serve spoon over orrecheti/pasta shells, serve with chunks of sourdough bread or even mix in fresh spinach when it's cool.  

Next Level Tortilla Soup

Tortilla soup is pretty easy to pull together if you're in a rush but if you have a bit of extra time might I suggest you give this recipe a try. I was feeling a little adventurous so I took my basic recipe and pushed a few elements further. It paid off completely and while I admit the feeling of success definitely makes it taste a little better Ryan even confirmed that it was my best batch yet.

2 pints      cherry tomatoes 

2 Tbs       olive oil

1 Tbs       ground cumin

3              garlic cloves

2 tsp         chili powder

3             boneless chicken breasts

2 Tbs      olive oil

1             large sweet onion, minced

3             garlic cloves, minced

2 Tbs      ground cumin

8 C         chicken stock

1 can      black beans

smoked salt to taste

Garnish:

2 C         grated cheddar cheese

3 C         tortilla chips

1/2 C      cilantro, chopped

1            lime

Directions:

Heat oven to 425˚

1. Coat the cherry tomatoes with the olive oil in a medium oven proof bowl. 

2. Add the cumin, garlic and chili powder and strip to coat.

3. Cover with tin foil and place in the oven for 2 hrs.

4. After 2 hrs remove the tin foil and return to the oven. Continue to cook until the tomatoes are browned.

When the tomatoes have about 45 minutes left....

1. Heat the olive oil in a deep stock pot over medium-high heat.

2. Wash and pat the chicken breasts dry then add to the oil once it is shimmering with heat.

3. Brown both sides of the chicken breasts (about 7-10 minutes a side).

4. Lower the heat to medium and add the cumin, onions and garlic.

5. Caramelize the onions and garlic (about 10-12 minutes).

6. Once the onions are transparent and turning golden add 2 cups of the stock and deglaze the bottom of the pot. Basically, with a wooden spoon or spatula make sure you loosen all the delicious golden bits that have stuck to the bottom of the pot.

7. Add the rest of the stock and the can of beans. Cover and bring to a boil then lower the heat and let simmer.

8. Once you've removed the tomatoes from the oven carefully transfer them to the rest of the soup.
9. Using a slotted spoon remove the three chicken breasts from the soup and place on a cutting board or plate and using a fork shred the chicken then put back into the soup. 

10. Let the soup simmer for another 10-15 minutes then remove from heat.

11. Serve garnished with a squeeze of lime, cheddar cheese, cilantro and crushed tortilla chips. 

Serves 4 with plenty of left overs.

I-Could-Eat-All-Of-These Gingersnaps

Found this recipe on David Lebovitz's blog and it is perfection. No tinkering needed. Make them immediately. Go. Now.

1 cup, packed (180g) dark brown sugar
1/4 cup (75g) applesauce
1/3 cup (45g) molasses (preferably mild-flavored)
2 1/4 cups (315g) flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup (50g) finely-chopped candied ginger

additional sugar (about 1/2 cup, 100g) mixed with a big pinch of cinnamon for rolling the cookies

1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

2. Meanwhile sift together the flour, baking soda, spices, and salt.

3. After five minutes, stop the mixer, scrape down the sides, and add the egg whites. Beat another minute.

4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.

5. Stir in the chopped candied ginger. Chill the batter very well.

6. To bake the cookies, preheat the oven to 350F (180C).

7. Line two baking sheets with parchment paper or silicone baking mats.

8. Pour some cinnamon-scented granulated sugar in a shallow baking dish. Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar.

Afterward, use your hands to form the dough into sugar-coated balls: don’t be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.

9. Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.

10. Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.

Variation: Next time I’m going to try smearing the tops with lemon glaze in the future, mixing 2 cups of powdered sugar with a scant tablespoon of fresh lemon juice, stirring and adding more lemon juice, just until it becomes spreadable, but still very thick.

Storage: You can keep the cookies in an airtight container for up to five days. The batter can be chilled for a week, or frozen, for up to two months, well-wrapped.

Curry Sesame Roasted Cauliflower

1 lg             Cauliflower, stem and center removed
2 Tbs          Olive Oil
1 Tbs          Cumin seeds
1-2 Tbs       Ground Curry
1/2 tsp         Turmeric
3 Tbs          Sesame seeds

Heat oven to 400 degrees

1. Cut the cauliflower into large chunks and put in an oven and microwave safe bowl. Put a little water in and cover with saran wrap and microwave on high for 10-12 minutes.
2. Remove and test for tenderness. If the cauliflower isn't tender zap for another 4-6 minutes.
3. Once cauliflower is tender pour in olive oil and toss to coat. Put in oven and set timer for 25 minutes. You'll have to stir the cauliflower once or twice in that 25 minutes.
4. While cauliflower is baking pour sesame seeds on a sheet pan and roast for 3-5 minutes- until slightly golden and fragrant. Let cool and set aside.
5. After sesame seeds are roasted put the cumin seeds, curry and turmeric on the sheet tray and roast in the oven until fragrant. Probably 1-2 minutes. Set aside (if you have a mortar and pestle you can grind the mix but it isn't necessary).
6. Once the cauliflower is golden and very soft add the roasted curry mix and salt to taste then puree with an immersion blender or working in batches whirr in a food processor. Once you have a smooth mash serve with toasted sesame seeds on top.

The Mighty Brussel Sprout

Greatly underrated are these wee bitty little cabbages. Done right you'll pull out their melty caramelized golden deliciousness. These are my two go to recipes. The first is more of once or twice a year thing but you'll find me rocking the second recipe quite often. Enjoy!

Aunt Cindy's Addictive Sprouts


2.5-3 lbs       Brussel Sprouts

1 pint             Heavy cream

6 cloves         Garlic 

1 Stick           Butter

1 1/2 Cup      Parmesan cheese, grated

1 C                  Plain bread crumbs

Salt & Pepper to taste

1. Clean, halve and steam the sprouts until tender

2. Saute the garlic in a large stovetop pan in half a stick of butter. 

3. Melt the remaining butter

4. When garlic is golden add 3/4 pint of cream and reduce for 15 minutes.

5. Add the sprouts

6. Add 1 Cup parm & 3/4 Cup of bread crumbs plus salt and pepper to taste.

7. Put the remaining breadcrumbs in the melted butter

8. Transfer sprouts & cream mixture to shallow baking dish and sprinkle breadcrumb butter mix on top.

9. Spread the parmasen on top and pour remaining cream over everything and bake for 25 minutes or until golden brown. 

Roasted Sprout Nomminess

2.5-3 lbs         Brussel Sprouts

1-2 Tbs           Melted butter or olive oil

1/2 C               Balsamic vinegar

6-8 cloves      Garlic minced/smashed

1 Tbs               Fresh tarragon

Salt & Pepper to taste

1. Heat oven to 400 degrees

2. Trim the bottom of the sprouts and put an x in the stems to evenly steam

3. Mix all the other ingredients together and pour over the sprouts. 

4. Transfer to a shallow baking dish and cover with tin foil and put in the oven. 

5. Bake for 35-45 minutes then peak under the foil and pull one out for sampling. If it is tender uncover the dish and place back in the oven until brown. This will require a few flips of the sprouts to get the best caramelized bits. If it isn't tender then close the foil back over the top and put back in the oven until it is tender, then proceed with the browning. 

Funfetti Cupcake Cones

As a kid, whenever birthday treats were necessitated at school my mom would make cupcake cones. Easy single servings of cake baked in ice cream cones and frosted to look like the real frozen treat. Yesterday I busted out a batch for my roommate's kid themed birthday party and oh how sweet it was to relive the memories of devouring the yummy treat. I used the yellow cake recipe I wrote for a final project in culinary school and a whipped cream cheese frosting to top it off. The finished results were a hit.

Moist Yellow Cake

Makes two 8x2 inch cakes or 36 cake cones or 24 cupcakes

Ingredients:

            3 C         cake flour

            1 Tbsp    baking powder

            1/2 tsp   salt

            1 C         unsalted butter, room temperature

            2 C         granulated sugar

            5 lg        eggs

            2 tsp      vanilla extract

            1 1/4 C  buttermilk
            1/3 C     Confetti Sprinkles (optional)
            36          Flat bottomed ice cream cones

Instructions:

1.Preheat oven to 350 °.  Butter and line with parchment paper two 8x2 inch pans -or- set up cones in a high walled baking dish. Set aside.

2. In a medium bowl, sift together the flour, baking powder, and salt. 

3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters.  Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color.  Stop and scrape the bowl.  Cream the butter for an additional 60 seconds.

4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition.  Scrape the sides of the bowl occasionally.  Add the eggs one at a time.

5. Reduce the mixer speed.  Stir vanilla into the buttermilk.  Add the dry ingredients alternately with the buttermilk.  Mix just until incorporated.  Scrape the side of the bowl, pour in confetti and mix for 15 seconds longer.


For Cake:

6. Spoon the batter into the prepared pan and smooth the top with a knife.  Lift up the pan with the batter, and let it drop onto the counter top to burst and air bubbles, allowing the batter to settle.

7. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

For Cake Cones:

6. Spoon batter into cones, about 2/3 full.

7. Bake cones for 15-18 minutes.

8. Let the cake cool in the pans. 

Storage; Double wrap the cake in plastic wrap.  It will keep in the refigerator for up to 2 weeks or in the freezer for up to 2 months.


Fluffy Cream Cheese Frosting
adapted from here

• 1 (8 ounce) package cream cheese
• 1 3/4 C       Confectioners Sugar
• 1/8 tsp        Salt
• 1 tsp           Vanilla extract
• 1 C             Heavy whipping cream

1. In a chilled metal bowl whip cream on high until stiff peaks form. If using a stand mixer scrape out into a separate bowl. Otherwise cover that bowl and refrigerate.

2. Beat cream cheese for 2 minutes until smooth, be sure to scrape down sides of bowl at least once mid mix. 

3. Add sugar in 3 doses. Mixing to incorporate between each. 

4. Add vanilla ans salt and mix once again to make sure all is smooth. Scraping down bowl  a few times will limit the number of lumps.

5. Fold in whipped cream until all is mixed well.

6. Chill again for at least an hour if you're going to pipe with frosting. Otherwise frost and you're set to go.

Strawberry Rhubarb Compote...Er, Pie too

I find the prices for rhubarb on the east coast absurd. It grows like weeds in Minnesota and usually you can get a ton of it for free. However, I was craving some rhubarb compote this week so I folded and bought a bunch yesterday then quickly set to work making a batch of strawberry rhubarb compote. You can use this recipes for pie filling so I've added a few notes at the bottom to help take it there. But I served it w. pancakes last night, had it mixed with yogurt this morning and full intend on incorporating it into every meal until it is gone.

Strawberry Rhubarb Compote

(makes approx a lot of nummy-ness)

2 lb          Rhubarb

1 Liter     Strawberries, rinsed

3/4-1C     Sugar (depending on your sweetness preferences) you can use splenda or a mix too

Juice of 1/2 grapefruit

2-4T        Triplesec

Trim and chop rhubarb into 1/2 inch chunks. Combine with sugar, grapefruit juice and triplesec and let macerate for 10-15 minutes. Hull and chop strawberries while you wait then mix into the rhubarb combo. Pour into heave sauce pan and place on stove. Bring it to a boil and let is pop and caramelize for 2-3 minutes then reduce to simmer, uncovered. Let mixture simmer until it has reduced by at least 1/4 but no more than 1/3. Remove from heat and let it cool. It will set up in the cooling process and become a little more gooey. Devour w. ice cream, in oatmeal, on pork, on top of a bagel or simply in a spoon and to the lips. 

If you decide you want to take this to pie level you will need:

Pie Dough (this one is pretty basic)

3 T     Cornstarch

1        Egg

1T     Milk

Prepare the compote as usual with these three changes:

     set aside 1 Cup of macerated rhubarb mixture

     stir in cornstarch when the mixture is boiling

     only let it simmer for 3o minutes

Preheat oven to 350

Roll out one ball of pie dough and fit into 9" pie dish, leaving extra dough hanging over the edge. Brush with egg wash and poke holes with fork, cover with saran and place in freezer for 20-30 minute to prevent shrinkage. Once it is chilled fill with COOLED compote and the 1 cup of macerated rhubarb. You may have too much filling, simply set the extra aside for later. 

Roll out top crust. Brush edges with egg wash and place top crust on. Cut a few small vents into the top crust. Brush with egg wash and sprinkle with sugar. 

Place on baking sheet and into the oven for 35 minutes or until crust is brown. Remove and LET COOL. Otherwise you'll have a syrupy mess on your hands. Serve with quality vanilla ice cream.