30-minute meals, Cakes, Italian food, Pasta and noodles, Seafood

Fettuccine Alfredo with Shrimp and Peas, Tossed Salad, and Beatty’s Chocolate Cake

Last week our beloved 13-year-old cat, Miso, was hit and killed by a car. The shock of his death quickly wore off, replaced by a constant tearfulness and an intense longing to pet him just one more time. Reuben and I grew up with Miso, moving him from student apartments in Madison to slightly nicer apartments in Chicago and finally to our home in Milwaukee. He was as loyal and wise as a dog and as stately as any person I have met. It’s still hard to pull into our driveway and not expect to see him in the window or waiting on the porch for me. After a week of grieving, I’m now able to comfort myself with the understanding that he lived a good and full life. Chocolate cake helped too. I know, I know, we shouldn’t eat out of emotion. But in my defense, the deliberate measuring, mixing, baking, and frosting of the cake were just as therapeutic as sitting down and pondering Miso’s life as I polished off piece after piece of the best cake I’ve ever tasted. Comfort food is, in fact, comforting.

Fettuccine Alfredo with Shrimp and Peas

Serves 4

1 lb (450 g) fettuccine or linguine
3 tablespoons butter, divided
1 lb (450 g) raw shrimp
salt and freshly ground black pepper
1 1/2 cups (360 ml) half-and-half (or 3/4 cup (180 ml) milk + 3/4 cup (180 ml) cream)
1 cup (150 g) grated fresh Parmesan
1 cup (140 g) fresh or frozen peas, cooked

Cook the pasta in boiling, salted water according to package directions. While the pasta cooks, melt 1 tablespoon of the butter in a small saute pan. Add the shrimp to the melted butter and cook over a medium heat for 4 to 5 minutes, until just cooked through. Season with salt and pepper to taste and set aside.

Melt the remaining 2 tablespoons of butter in a large skillet over a medium heat. Add the half-and-half, cheese, and more salt and pepper, to taste. Cook for 2 to 3 minutes, stirring constantly. Do not boil. Reduce the heat and add the cooked pasta, shrimp, and peas, tossing gently to coat. Serve immediately in warm bowls.

***

chocolate cake

Beatty’s Chocolate Cake
adapted from Barefoot Contessa at Home by Ina Garten

Serves 8

butter, for greasing the pans
1 3/4 cups (210 g) all-purpose flour, plus more for pans
2 cups (400 g) sugar
3/4 cups (100 g) good-quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (240 ml) buttermilk, shaken
1/2 cup (120 ml) vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) freshly brewed hot coffee
chocolate buttercream (recipe follows)

Preheat the oven to 350°F (180°C). Butter 2 x 8‑inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Buttercream

6 oz (170 g) good-quality semisweet chocolate
1/2 lb (2 sticks/225 g) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (150 g) sifted confectioners’ sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Desserts, Holidays, Miscellaneous, Potatoes, Poultry

Herb-roasted Turkey with Shallot Pan Gravy, Thanksgiving Stuffing, Buttermilk Mashed Potatoes, and Honeyed Pecan Pie

This year is my first time to host Thanksgiving. In fact, except for the Christmas when I was 9+ months pregnant and didn’t dare venture away from my doctor, I’ve never hosted a major holiday, so I was really excited to spend some time researching recipes and planning our menu. Luckily, my sister-in-law and mother-in-law are also cooking dishes  so I won’t be overwhelmed with cooking. Unlike Kristin, except for the pecan pie, I haven’t made any of my Thanksgiving recipes but they sound good to me and, almost as important, they don’t seem too time consuming. Speaking of time, for those of you who are also planning your menus right now, I’ll lay out my game plan. Sunday, shop for all beverages and groceries. Monday, wash table linens and polish candlesticks. Tuesday, make herb butter (for turkey), clean house. Wednesday, bake pie and cornbread, cube cornbread and French bread (for stuffing). Thursday, put turkey in the oven, set table, prepare remaining dishes, pour glass of wine and enjoy!

Herb-roasted Turkey with Shallot Pan Gravy
from Bon Appétit, November 2000

Serves 10

3/4 cup (180 g) butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 x 15- to 16-lb (7‑kg) turkey, rinsed and patted dry
1 1/2 lb (680 g) shallots, peeled and halved lengthwise through root end
3 cups (720 ml) (or more) low-sodium chicken broth
1 cup (240 ml) dry white wine
2 tablespoons all-purpose flour

Mix the butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to blend. (This can be prepared 3 days ahead. Transfer the herb butter to a small bowl; cover and refrigerate. Bring the butter to room temperature before using.) Position a rack in the bottom third of the oven and preheat to 350°F (180°C). Sprinkle the main cavity of the turkey with salt and pepper. Place the whole parsley, sage and thyme sprigs and 4 shallot halves in the cavity. Starting at the neck end, carefully slide your hand between the skin and breast meat to loosen the skin. Spread 3 tablespoons herb butter over the breast meat under the skin. Tuck the wing tips under, then tie the legs together to hold their shape. Place the turkey on a rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Cover only the breast area of the turkey with a sheet of heavy-duty foil. Scatter the remaining shallots in the pan around the turkey.

Roast the turkey for 30 minutes, then baste with 1/2 cup (120 ml) broth. Continue roasting the turkey for 1 1/2 hours, basting with 1/2 cup (120 ml) broth every 30 minutes. Remove the foil from over the turkey breast. Continue to roast the turkey until golden brown and a thermometer inserted into the thickest part of the thigh registers 180°F (80°C), basting with pan juices every 20 minutes, for about 1 hour longer. Transfer the turkey to a platter. Brush with 1 tablespoon of herb butter. Tent loosely with foil and let stand 20 minutes.

Using a slotted spoon, transfer the shallots from the roasting pan to a plate. Pour the pan juices into a medium bowl; spoon off the fat and discard. Add the wine and 1 cup (240 ml) of chicken broth to the roasting pan. Set the pan directly over 2 burners and bring the broth mixture to a boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into a large glass measuring cup. Add the degreased pan juices. Add enough broth, if necessary, to equal 3 cups (720 ml) liquid.

Blend the flour into the remaining herb butter. Pour the broth mixture into a heavy medium saucepan and bring to a boil. Gradually whisk in the herb butter mixture. Add any accumulated juices from the turkey platter. Boil until the gravy thickens enough to coat a spoon lightly, whisking occasionally, about 6 minutes. Add the shallots to the gravy and simmer for 1 minute. Season the gravy with salt and pepper. Serve the turkey with the gravy.

***

Thanksgiving Stuffing
from The Pioneer Woman 

Serves 10

1 pan of cornbread
1 loaf French bread, somewhat crusty
1 stick (110 g) butter
1 whole medium onion, diced
2 cups (250 g) celery, chopped
4 cups (1 liter) low-sodium chicken broth
1/4 cup (10 g) chopped fresh parsley
2 to 3 teaspoons fresh chopped rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt to taste

Chop the cornbread and loaf of French bread into 1‑inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Heat a large skillet over medium heat and add the butter. When it’s melted, add the onion and celery and cook for a few minutes, until the onions are almost translucent. While the onion and celery are cooking, chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add the parsley, rosemary, basil and thyme. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over-salt your stuffing. If the mixture isn’t quite moist enough, add a bit more chicken broth and stir.

Either stuff the bird and cook according to directions or place in a baking dish and bake at 350°F (180°C) for 20 to 25 minutes or until golden brown on top.

***

Buttermilk Mashed Potatoes 
from A New Way to Cook by Sally Schneider

Serves 4 [Note: I plan to double this recipe]

You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

1 1/4 lb (570 g) thin-skinned potatoes, such as Yellow Finns or Yukon Golds, peeled and cut into 2‑inch chunks if large
1 1/2 teaspoons kosher salt
3/4 cup (180 ml) buttermilk, warmed (not hot)
1 tablespoon unsalted butter
freshly ground black pepper

Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over a high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.

Return the potatoes to the pan and set over a low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill or potato ricer. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

***

Honeyed Pecan Pie

Serves 8

1 cup (170 g) brown sugar (lightly packed)
1 cup (200 g) (or a bit less) light corn syrup (or golden syrup)
1/4 cup (60 ml) honey
1/2 teaspoon salt
1/3 cup (80 g) butter, melted
3 eggs, lightly beaten
1 1/2 cups (150 g) roasted, chopped pecans
1 x 9‑inch pie crust
whipped cream (optional)

Preheat the oven to 350°F (180°C).

Combine the brown sugar, corn syrup, honey, salt, and melted butter in a large bowl. Stir in the beaten eggs and mix well. Stir in the pecans. Pour the pecan mixture into the prepared pie crust and bake at 350°F (180°C) for 1 hour. Serve the pie warm or at room temperature with a dollop of freshly whipped cream, if desired.

Poultry

Chicken with Creamy Dijon Mustard Sauce, French String Beans and Mashed Potatoes

Did you know that America has a National Mustard Museum? If I wasn’t painting the town red over in New Glarus in my college years, you might find me over in Mt. Horeb, put on the map not only for its museum, but for its Trollway too. The museum, which opened in 1992 and just moved from Mt. Horeb to Middleton, now has 5,2oo jars of mustard, 1,500 mustard pots and hundreds of items of mustard memorabilia. If you’re ever in southern Wisconsin, it’s worth checking out. 

This is all by way of saying that if you like mustard, then you’re going to love this Dijon mustard sauce. Amanda Hesser and Merrill Stubbs at Food52 weren’t kidding when they said, “You will sop up every last bit of sauce with bread because it is so delicious.” I’m not ashamed to admit that I scooped up the last few spoonfuls of sauce straight from the frying pan.

Chicken with Creamy Dijon Mustard Sauce
adapted from Maria Teresa Jorge at Food52.com

Serves 6

2 tablespoons butter
3 tablespoons extra virgin olive oil
10 sage leaves
12 garlic cloves, skin left on
8 chicken thighs
1 cup (240 ml) chicken stock (or water if you don’t have stock), heated
1/2 cup (120 ml) white wine
1/3 cup (80 ml) cognac
2 tablespoons Dijon mustard
1 tablespoon all-purpose flour
1/2 cup (120 ml) cream
salt and freshly ground black pepper

In a large pan, add the butter and the olive oil, the sage leaves and the garlic cloves with the skin on them. When the butter starts to sizzle, add the chicken thighs, skin side down, and let them get golden brown over a medium-low heat. Turn them with a spatula without damaging the chicken and brown the other side. They will be cooking more later, so you just want to get the nice golden brown color now.

Remove the chicken from the pan, add the white wine and the cognac and deglaze the pan, scraping up any crispy bits stuck on the bottom. Let the alcohol evaporate completely, then add the mustard and dissolve in the sauce with a whisk.

Add the chicken thighs back to the pan. Add enough hot chicken stock so that it comes up two-thirds of the height of the chicken thighs. Season with salt and freshly ground black pepper and simmer over a low heat, covered, for 20 minutes.

Remove the cooked chicken thighs and keep warm. Let the sauce simmer over a low heat to reduce to as much as you will need for the 8 thighs. Squeeze the garlic cloves and sage in the pan with the back of a wooden spoon or spatula to release more flavor, then discard them.

In a bowl, sift the flour and dissolve it in 3 tablespoons of cream using a whisk. Add the remaining cream and whisk. Now add a bit of hot sauce, whisk together very well and slowly pour the cream mixture into the pan, whisking well with all the sauce, over a very low heat. Keep whisking so the sauce doesn’t stick to the bottom.

Let the sauce reduce again to the amount you need, always stirring. You will need about 1 cup (240 ml) of sauce to serve with the 8 chicken thighs. Pour the hot sauce over the chicken thighs and serve immediately with some mashed potatoes.

***

French String Beans
from Barefoot in Paris by Ina Garten

Serves 6

1 lb (450 g) French string beans, both ends removed
kosher salt
1 red onion, large-diced
1/2 red pepper, large-diced
1/2 yellow pepper, large-diced
good olive oil
freshly ground black pepper

Preheat the oven to 425°F (220°C).

Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.

Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

Bread, Fruit, Soups and stews

Carrot and Cilantro Soup with Brown Bread and Plum Oat Slices

Back in the days before I used to cook, we would often buy a carton of Avonmore ready-made carrot and coriander soup. I can’t think why now, seeing how easy this is to make. Pair the soup with a good-quality brown bread from the bakery along with a dessert that Delia Smith says is so easy even children can make it, and you have a quick midweek meal.

carrot and cilantro soup

Carrot and Cilantro Soup

Serves 4 to 6

2 tablespoons olive oil
1 white onion, roughly chopped
1 1/2 lb (680 g) carrots, peeled and roughly chopped
1 large potato, peeled and roughly chopped
4 to 6 cups (1 to 1.4 liters) vegetable stock
1 bunch cilantro
salt and freshly ground black pepper
cream, to garnish (optional)

Heat the olive oil in a large stockpot on a low to medium heat. Add the onions and sweat them, covered, for 10 minutes, until soft but not browned. Add the carrots and potatoes to the pot, give everything a good stir to coat in the oil, and sweat for another 10 minutes. Add 4 cups (1 liter) of the vegetable stock and bring to a boil. Lower the heat to a summer and cook until all the vegetables are soft, about 15 minutes. Take the pot off the heat.

Add the cilantro to the soup, including the stems. Puree the soup in a blender or food processor or with a hand-held immersion blender, until smooth. Add the soup back to the pot, reheat it and season to taste. Add more stock if you think the soup is too thick (I wound up using 5 cups (1.2 liters) of stock). Add a swirl of cream to each portion of soup and serve.

***

Plum and Cinnamon Oat Slices
adapted from How to Cook: Book Two by Delia Smith

Makes 15 bars

1 lb (450 g) plums, halved and cut into thin slices
1 rounded teaspoon ground cinnamon
2 cups (160 g) porridge oats
1 3/4 cups (280 g) plain wholemeal flour
1 level teaspoon salt
1 cup (225 g) butter
3/4 cup (120 g) light brown sugar

You will also need a nonstick baking tin measuring 10 x 6 inches and 1 inch deep, lightly greased.

Preheat the oven to 400°F (200°C).

Place the plum slices in a bowl and toss them around with the cinnamon. In a separate bowl, mix the flour, oats and salt together. Melt the butter and sugar in a small saucepan over a fairly gentle heat, stirring from time to time until the butter has melted. Mix the melted butter and sugar with the oat mixture, starting with a wooden spoon but finishing off with your hands so you end up with a lump of dough. Now halve the dough and press one half of the mixture into the baking tin, pressing it firmly all over the base with your hands like a wall-to-wall carpet. Next scatter the plums evenly over the surface, then top with the remaining oat mixture, again pressing down firmly.
Place the tin on the centre shelf of the oven and bake for 25 to 30 minutes, or a bit longer if you like the top really crispy. Remove the tin from the oven and allow to cool for about 10 minutes before marking into 15 squares – to do this, make 2 cuts lengthways, then 4 cuts widthways, and don’t worry if they’re not all even. Unless you want to serve these warm, leave them to cool completely in the tin.

Casseroles, Fruit, Pork, Poultry

Chicken, Sausage and Apple Casserole and Berries with Maple Cream

Earlier this year, I was working on a cookbook and came to realize that there are just some things that I’m probably never going to cook — things like wood pigeon, pheasant, partridge or oxtail. I completely skip over the chapters on feathered game and furred game in the Jamie at Home cookbook. And even though I’ll now eat both white and black pudding (aka blood sausage), I won’t touch things like tripe or kidneys and I couldn’t bring myself to try haggis when I was in Edinburgh several years ago. For this Yank, raised on peanut butter and jelly sandwiches, I’m not terribly adventurous when it comes to food; pâté is the closet I get to eating offal. I’m just glad I didn’t dismiss this recipe out of hand when I first came across it last year, seeing as how it calls for rabbit. Lucky for me, Nigel Slater also explicitly said you could substitute chicken, otherwise I would never have tried what is now my favorite autumn casserole. But if you want to make it with rabbit, go right ahead. Just don’t ask me over to dinner.

Chicken, Sausage and Apple Casserole
adapted from Nigel Slater in The Observer

Serves 6

3 tablespoons olive oil
6 boneless chicken breasts (though you could use other bone-in chicken pieces if you prefer)
6 to 8 good-quality sausages
2 large onions, roughly chopped
4 dessert apples (such as Granny Smith, McIntosh, Cox’s Orange Pippin or Braeburn), peeled, cored and chopped
3 sprigs rosemary, chopped
2 tablespoons flour
2 bay leaves
salt and freshly ground black pepper
2 1/4 cups (540 ml) apple cider or juice, chicken stock or, at a push, water
1/4 cup (60 ml) brandy (optional)
2 x 14-oz (400‑g) cans of cannellini, flageolet or haricot beans
3 tablespoons double cream (optional)
1 tablespoon cider vinegar (or more to taste)
crusty bread, to serve

Heat the olive oil in a large stockpot. Add the chicken breasts and sausages and let them brown nicely on all sides.

Remove the meat to a plate and add the onions to the pan. Let them soften without coloring, about 10 minutes. Add the apple, allowing it to color on all sides, adding more oil if necessary. Stir in the chopped rosemary, flour, bay leaves, salt and pepper, then the cider/juice or stock and brandy, if using. Let the liquid bubble for a couple of minutes, stirring to dissolve any crusty bits from the bottom of the pot. Stir in the drained, cooked beans. Add the chicken and sausage back to the pot, nestling them down into the liquid as much as possible.

Bring to the boil, then reduce the heat and simmer for 45 minutes to 1 hour, covered. Check the meat is tender, then stir in the cream if you are using it and the cider vinegar. The sauce should be quite sweet, but if it’s too much so, reduce it by stirring in more cider vinegar. Check the seasoning, adding more salt, pepper, and cider vinegar as necessary. Serve in shallow bowls, with plenty of good crusty bread to mop up the sauce.

***

Berries with Maple Cream
adapted from Every Day with Rachel Ray

Serves 8

Bon Appétit has a similar version of this, using frozen maple cream. I’d still like to try the Bon Appétit recipe someday, since it doesn’t require an ice cream maker, but this version is much faster and easier if you want a quick treat.

1 cup (240 ml) heavy cream
4 tablespoons maple syrup
3 cups (1 lb) assorted fresh or frozen berries (blueberries, raspberries, blackberries)
zest of 1 lemon or orange

In a large bowl, beat the cream until soft peaks form. Add the maple syrup and beat until the cream holds stiff peaks. Set aside. In another bowl, toss the berries with the lemon zest. Divide among 8 bowls and top with the maple cream.

Entertaining, Pork

Pork Chops with Mushroom Bourbon Cream Sauce, Roasted Butternut Squash and Mashed Potatoes

I bought a bottle of Maker’s Mark bourbon recently and am now using it wherever I can, like in these recipes for sweet potatoes (plus I can’t stop thinking about making bourbon blondies). I came across this recipe when it was posted at Simply Recipes in August and couldn’t wait to make it once the weather turned colder. We had a bit of an Indian summer in October, with temperatures staying mild, but winter seems to have blown in during the last week, along with the time change. We marked the occasion by lighting the first fires of the season and making this dish. The name says it all, really — how can you go wrong with bourbon and cream? It’s what comfort food wants to be when it grows up.

Pork Chops with Mushroom Bourbon Cream Sauce
adapted from Simply Recipes

Serves 4

I used the leftover sauce the next day to turn a humble lunch of mushrooms on toast into something decadent. This sauce would also be equally as good with some grilled chicken or used as a luxurious sauce for pasta.

2 tablespoons olive oil
1 lb (450 g) sliced button or cremini mushrooms
1/2 white onion, finely chopped
2 large garlic cloves, chopped
1/2 cup (120 ml) dry white wine (such as Sauvignon Blanc)
1 cup (240 ml) chicken stock
1/2 cup (120 ml) heavy cream
1/4 cup (60 ml) bourbon whiskey
salt and freshly ground black pepper
1 large egg
2 tablespoons water
4 x 7‑oz (200‑g) center-cut pork chops
all-purpose flour
2 cups (200 g) fresh bread crumbs
3 tablespoons olive oil or grapeseed oil

Saute the onions, garlic, and mushrooms in 2 tablespoons of olive oil in a large skillet on a medium-high heat until the mushrooms are browned, about 10 to 15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon and boil until reduced by two-thirds. Add the cream and simmer for several minutes, until the sauce thickens.

Whisk the egg and 2 tablespoons of water in a shallow baking dish. Season both sides of the pork chops with salt and freshly ground black pepper. Dip the chops first into the flour, then the egg mixture and lastly the breadcrumbs, coating then completely. Heat the olive or grapeseed oil in a large nonstick skillet over a medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook for an additional 5 minutes. (Alternatively, you can put the chops in a preheated oven at 400°F (200°C) for 5 to 8 more minutes.)

When you’re almost ready to serve the pork, bring the sauce to a simmer and season to taste with salt and freshly ground black pepper.

***

Roasted Butternut Squash

Serves 4

1 large butternut squash
salt and freshly ground black pepper
olive oil

Preheat the oven to 400°F (200°C).

Peel and halve the squash and scoop out the seeds. Cut the squash into 1‑inch cubes (you don’t need to be precise, just keep the pieces uniformly small). Place the squash in a roasting tin, casserole dish or baking tray. Season well with salt and pepper and drizzle with olive oil, tossing everything together well with your hands to make sure all the squash is coated with the oil. Roast for 30 to 45 minutes, or until tender.

Desserts, Drinks, Holidays, Miscellaneous, Potatoes, Poultry

Cider-brined Turkey with Maple Chili Glaze, Homemade Stuffing, Bourbon Sweet Potato Puree, Roasted Winter Vegetables, and Nutmeg Maple Cream Pie

I know what you’re thinking — it’s only November 9th and she already has her entire Thanksgiving menu planned? I could try to blame it on the blog and say that I just wanted to get these recipes out there so that anyone who wanted to make any of them would have them well ahead of time so they can plan accordingly themselves … and that’s partly true. It’s also true that I’ve been making most of these recipes for years now, so I’m more or less just sticking to my tried-and-tested menu. But it’s also true that I had my children’s big Christmas presents ordered in July. I can’t help it — as a third-generation Virgo, planning ahead is just in my blood.

I should point out that this turkey recipe only uses the crown, which means you won’t get that Norman Rockwell moment of bringing a whole gloriously roasted turkey to the table. But honestly, don’t most people prefer the breast meat anyway? I find that using only the crown makes it easier and less time consuming to cook, not to mention that it takes up a lot less space in my fridge. Having said that, though, you could easily play around with this recipe to adjust it for a whole turkey. For anyone curious about the method behind the madness of brining a turkey, there are some interesting articles about it here and here. As for me, I’ve been brining turkey for years and think it’s the only way to go.

Poinsettia Cocktail
from Nigella Christmas by Nigella Lawson

Makes 8 to 9 glasses

1 x 75cl bottle of Prosecco or other fizzy dry wine, chilled
120 ml Cointreau, Grand Marnier or Triple Sec, chilled
500 ml cranberry juice, chilled

Mix all the ingredients in a large pitcher. Pour into wine glasses or champagne flutes and serve.

***

Cider-brined Turkey with Maple Chili Glaze 
adapted from A Kitchen Year by Paula McIntyre

Serves 8

1 x 11-lb (5‑kg) turkey crown
4 oz (110 g) butter, softened
salt and freshly ground black pepper

for the brine solution:
9 oz (250 g) sea salt
3 cups (510 g) Demerara sugar or light brown sugar
8 cups (2 litres) cider
8 cups (2 litres) water
2 cinnamon sticks
juice and zest of 2 oranges
1 onion, chopped
handful fresh chopped sage, rosemary and thyme

for the maple chili glaze:
1 red chili
1 tablespoon vegetable oil
1 onion, finely chopped
4 tablespoons maple syrup
2 tablespoons apple cider vinegar
3/4 cup (180 ml) cider
salt

To make the brine, bring all the brine ingredients to the boil and simmer for 10 minutes. Cool completely and add the turkey. Refrigerate for at least 24 hours. Remove from the brine and pat dry with paper towels.

To make the glaze, soak the chili in boiling water for 20 minutes. When cool enough to handle, remove the seeds and chop roughly. Heat the oil in a saucepan over a medium heat and add the onion. Cook until the onion is soft and golden, about 10 minutes. Add the chopped chili, maple syrup, vinegar and cider and simmer until the liquid has reduced by half. Blend to a smooth puree in a blender or food processor and pass through a fine-meshed sieve (if you have one; don’t worry about it if you don’t). Return to the pan and simmer until it has reached a syrupy consistency, about 10 minutes. Check the seasoning.

To cook the turkey, preheat the oven to 350°F (180°C). Place the turkey on a roasting rack and rub all over with the softened butter. Season well with salt and pepper. Cover with tin foil and place in the oven. Cook for 1 hour. Remove the foil and brush the glaze all over. Return to the oven and baste every 10 minutes. A good rule of thumb for cooking turkey is to allow 30 minutes per 2 1/4 lb (1 kg) plus an extra 15 minutes’ cooking time. A 11-lb (5‑kg) turkey breast will take just over 3 hours to cook and the internal temperature should register at least 160°F (70°C). Allow to rest at least 20 minutes before carving.

***

Homemade Stuffing
adapted from The New Vegetarian Epicure by Anna Thomas

Serves 10 (or enough for a 16 to 20-lb (7 to 9‑kg) turkey or 2 medium casseroles)

Homemade stuffing isn’t nearly as hard to make as you might think, and it tastes so much better than Stovetop. This is the recipe I use for every Thanksgiving and Christmas dinner at our house now. It’s not as fancy or elaborate as a lot of stuffing recipes, but I like it for its unfussy simplicity. If you want to make this ahead (though not more than 1 day), make it up to the point where you spoon it into the casserole, then cook it in the oven when you want to serve it (though it might need longer in the oven than the 45 minutes given here).

3/4 cup (170 g) butter
2 cups chopped onions (2 or 3 onions)
2 cups sliced or chopped celery (3 or 4 stalks of celery)
1 to 2 teaspoons salt
freshly ground black pepper, to taste
3 teaspoons dried sage
3 teaspoons poultry seasoning
1/2 cup (10 g) chopped fresh parsley
2 to 3 tablespoons apple cider vinegar
4 quarts (about 4 liters) of 1/2‑inch bread cubes
2 cups (480 ml) vegetable or chicken broth, or both

Preheat the oven to 350°F (180°C).

Melt the butter in a large pot and saute the chopped onion and celery in it until they are soft and just starting to color. Add about a teaspoon of salt, pepper to your taste, the herbs and the cider vinegar. Stir well and remove from the heat.

Put the bread cubes into the pot with the sauteed vegetables and herbs with all their butter, tossing everything together until it’s thoroughly combined. Drizzle on half the broth, toss again, and test. You’re aiming for a mixture that’s soft and moist throughout, but not soggy or soupy. Keep adding broth, a little at a time, mixing everything up well after each addition, until you have the consistency you like. The amount of broth used will vary quite a bit, depending on what kind of bread you use and how dry it is. If you’re roasting a turkey and plan to bake the stuffing separately but want the flavor of the turkey in it, you could add some drippings in place of part of the broth. In that case, however, cut down a little on the butter. If, on the other hand, you plan to stuff a turkey, leave the stuffing just a little on the dry side. When the texture feels right, taste and correct the seasoning with more salt or pepper if needed.

Spoon the stuffing into two buttered casserole dishes, or one very large one, cover well, and bake for about 45 minutes. Alternatively, spoon it into a turkey that’s been prepared for roasting.

***

Cranberry Sauce
adapted from The New Vegetarian Epicure by Anna Thomas

Serves 6 to 8

This keeps in the fridge for about 1 week, so is an ideal dish to make ahead.

12 oz (340 g) fresh cranberries
zest of 1 large orange
1 cup (240 ml) freshly squeezed orange juice
3/4 cup (150 g) sugar
1 teaspoon cinnamon
pinch of ground cloves

Wash the cranberries and discard any that are soft or spoiled. Combine the orange zest and juice in a heavy-bottomed saucepan with the sugar, cinnamon and cloves and bring to a boil, stirring to dissolve the sugar. Add the cranberries, return to a boil, and stir over a medium heat for 8 to 10 minutes. Use a long-handled wooden spoon, as the cranberries can really spit at you as they cook and pop. When most of the cranberries have popped and the liquid is somewhat thickened, the sauce is done. Pour it into a serving dish and allow it to cool, then chill.

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Bourbon Sweet Potato Puree with Mascarpone and Caramelized Maple Pecans

Serves 6 to 8

These caramelized pecans (or you could use walnuts) would also make a wonderful accompaniment to an after-dinner cheese plate. They can also be made up to a few days in advance to save time on the day. If you like this puree, you’ll also like these bourbon-mashed sweet potatoes.

for the sweet potato puree:
3 lb (1.4 kg) sweet potatoes (2 or 3 large potatoes)
3 tablespoons bourbon
1/2 cup (120 ml) mascarpone

for the caramelized maple pecans:
1/3 cup (75 g) sugar
2 tablespoons maple syrup
1 cup (100 g) pecans

Preheat the oven to 400°F (200°C).

Line a baking sheet with aluminum foil. Prick the potatoes with a fork and place them on the baking sheet. Bake for about 1 to 1 1/2 hours, until the potatoes are tender. (If using very large potatoes, make sure they are cooked all the way through.)

Meanwhile, to make the caramelized maple pecans, place the sugar, maple syrup and pecans in a small saucepan on a medium heat. Allow the sugar and syrup to caramelize slightly, without stirring, which will take about 15 minutes. Gently swirl the pan to spread the sugar evenly, then replace the pan on the heat to allow the sugar to caramelize completely. Once all the sugar has melted and has nicely browned and caramelized, carefully pour the pecans onto parchment paper or a silicone baking mat. Allow the pecans to cool and harden, then break up the mixture to separate the nuts. Set aside.

When the potatoes are cool enough to handle, peel them and transfer to a food processor. Add the bourbon and mascarpone and process until the mixture is smooth.

Transfer the potato puree to a large gratin dish or casserole dish and smooth the top. Bake in the oven for 10 to 15 minutes, until heated through. Sprinkle the caramelized pecans evenly over the top and serve.

***

Roasted Winter Vegetables
adapted from Barefoot Contessa Family Style by Ina Garten

1 lb (450 g) carrots, peeled
1 lb (450 g) parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 lb/900 g)
3 tablespoons good-quality olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 425°F (220°C).

Cut the carrots, parsnips, sweet potato, and butternut squash into 1‑inch cubes. All the vegetables will shrink while baking, so don’t cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper and toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.

***

Nutmeg-maple Cream Pie
pie is adapted from The New York Times and the crust from Orangette

Serves 8

Pastry is not my forte, but I’ve had good results with this crust from Orangette. If you have your own favorite pie crust recipe, by all means use that instead, or use a store-bought pie shell. Smitten Kitchen has two helpful pie crust tutorials here and here.

for the nutmeg-maple cream pie filling:
3/4 cup (180 ml) maple syrup
2 1/4 cups (540 ml) heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

for the crust:
4 tablespoons ice water, plus more as needed
3/4 teaspoon apple cider vinegar
1 1/2 cups (180 g) unbleached all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
9 tablespoons (4 1/2 oz/130 g) cold unsalted butter, cut into cubes

To make the crust, combine the 4 tablespoons of  ice water and the cider vinegar in a small bowl or measuring cup.

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. (Molly at Orangette sometimes finds that 1 additional teaspoon is perfect.)

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 1/2 inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in the refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

On a lightly floured surface, roll the dough into a circle wide enough to fit a 9‑inch removable-bottom pie dish. Transfer the dough gently into the dish and ease it into the corners and up the sides. Trim the edges to extend about 1/2 inch beyond the dish, then fold the overhang inward and press it against the side of the pan to reinforce the edge.

To par-bake the pie crust, preheat the oven to 350°F (180°C). Line the pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake for 10 to 12 minutes or until it’s beginning to set. Remove the foil with weights and bake for 15 to 18 minutes longer, or until golden. If the shell puffs during baking, press it down with the back of spoon. Cool on a wire rack.

To make the pie filling, lower the oven to 300°F (150°C). In a medium saucepan over a medium-high heat, reduce the maple syrup by a quarter, 5 to 7 minutes. Stir in the cream and bring to a simmer. Remove from the heat.

In a medium bowl, whisk together the egg yolks and egg. Whisking constantly, slowly add the cream mixture to the eggs. Strain the mixture through a fine-mesh sieve into a cup or bowl with a pouring spout. Stir in the salt, nutmeg and vanilla.

To assemble, pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Beef, Italian food, Slow cooker

Slow Cooker Stracoto with Porcini Mushrooms and Carrots with Egg Noodles

Kristin brilliantly thought to add a slow cooker category to our site. Slow cookers really can be a working mom’s best friend. This stracoto (fancy word for pot roast) is my favorite slow cooker recipe. I’ve made it in the oven as per the original recipe, but actually prefer my adaptation in the slow cooker, which results in a moister piece of meat. It’s awfully hard to dry out a piece of meat, or anything else for that matter, in a slow cooker. Reuben must have liked the dinner, since he added this programmable slow cooker to his Amazon wish list within a few hours of finishing it.

Don’t forget to enter our first cookbook giveaway contest. Entries are due tomorrow. To enter, all you have to do is leave a comment in Kristin’s October 26 post.

Slow Cooker Stracoto with Porcini Mushrooms and Carrots
adapted from Giada De Laurentiis, Food Network

Serves 6

1 x 4 lb (1.8 kg) boneless beef chuck roast or arm roast
salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup (240 ml) dry red wine
1 3/4 cups (420 ml) canned beef broth
1/2 oz (15 g) dried porcini mushrooms
1 bunch carrots, peeled and halved if large, and cut into 3‑inch pieces
egg noodles or mashed potatoes, to serve

Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons of olive oil in a large, heavy skillet (cast iron preferred) over a medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to the slow cooker. Add the remaining tablespoon of oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute for 1 minute. Add the wine and boil for 1 minute. Stir in the broth and mushrooms. Bring the liquid to a boil. Carefully pour the liquid into the slow cooker. Add the carrots. Cook on low for 8 hours, or until the meat and carrots are tender.

Transfer the beef to a cutting board. Using a slotted spoon, transfer the carrots to a serving bowl. Tent the beef with foil and let it rest for 10 minutes. Meanwhile, spoon any excess fat off the top of the sauce in the slow cooker. Using a hand-held blender, blend the sauce, onions, and garlic into a smooth puree. (If you don’t have a hand-held blender, transfer the sauce and vegetables to a blender and puree.) Season the sauce to taste with salt and pepper.

Cut the beef across the grain into 1/2‑inch-thick slices. Arrange the sliced beef on a platter and spoon the sauce over. Serve with egg noodles or mashed potatoes, passing the remaining sauce in a sauce boat.

A Cooking Blog