Tag Archives: Meat

Beef, Casseroles, Cookies, Holidays

Avoca’s Shepherd’s Pie and Brandied Cranberry, White Chocolate and Oatmeal Cookies

In the US, it’s the day after Thanksgiving today — which means it’s also now officially Christmastime! So I won’t waste any time giving you this cookie recipe, an adaptation of my favorite oatmeal chocolate chip cookies, but this time with a festive twist to them with the brandied cranberries. For any Black Friday shoppers, a couple of these cookies and a cup of coffee would keep you going through the afternoon sales. For anyone else, do you really need an excuse to eat a cookie like this? A few weeks ago, when I told a friend that I was going to make these, she said they sounded like the perfect Christmas cookie, but I said I couldn’t wait that long to make them. Any recent Thanksgiving excesses aside, you shouldn’t either.

Avoca’s Shepherd’s Pie
adapted from Avoca Café Cookbook

Serves 6

You can prepare the shepherd’s pie in advance, leave it to cool and reheat it later, although it will need more time in the oven (40 minutes instead of 20). For my family of four, I like to divide the pie into 4 individual gratin dishes and 4 ramekins for the kids’ portions, which makes enough for two dinners. This way, I can cook the second batch fresh on the day, as opposed to reheating one big casserole dish.

for the pie:
1 onion, roughly chopped
2 tablespoons vegetable oil
2 lb (900 g) minced beef (you could also use ground turkey for a leaner version)
3 tablespoons Worcestershire sauce
2 sprigs of thyme (or 1/2 teaspoon dried)
1 teaspoon tomato puree
3 carrots, diced
1 3/4 cups (400 ml) chicken stock
salt and freshly ground black pepper
chopped fresh parsley, to garnish

for the potato topping:
3 lb (1.4 kg) potatoes, peeled and cut into chunks
1 cup (240 ml) whole milk or cream
1/2 cup (110 g) butter
salt and freshly ground black pepper

Preheat the oven to 350°F (180°C).

In a large pan, gently sauté the onion in the vegetable oil for about 10 minutes, until soft but not brown. Add the mince a little at a time and cook until browned. Add the Worcestershire, thyme, tomato puree, carrots, stock and some salt and pepper. Cook on a low heat for 50 minutes, then transfer to a large casserole or pie dish or individual gratin dishes, ready for the mashed potato topping.

Meanwhile, cook the potatoes in boiling salted water until tender. Drain well, then return to the pot and add the cream, butter and salt and pepper to taste. Mash well, then taste and adjust the seasoning if necessary.

Cover the mince mixture with the mashed potato. Run the tines of a fork along the potato topping (this will help it to brown). Bake in the preheated oven for 20 minutes, or until the potato is nicely browned and the pie filling is bubbling. Garnish with chopped parsley and serve.

***

brandied cranberry, white chocolate and oatmeal cookies

Brandied Cranberry, White Chocolate, Pecan and Oatmeal Cookies

Makes about 16 cookies

You can make these cookies without the brandy if you prefer.

3/4 cup (100 g) dried cranberries
1/3 cup (80 ml) brandy
2 cups (240 g) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, melted and slightly cooled
1 cup (170 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
3/4 cup (150 g) white chocolate, roughly chopped
1/2 cup (50 g) pecans, roughly chopped
1 cup (80 g) porridge oats

Put the dried cranberries in a wide, shallow bowl and add the brandy, making sure all the cranberries are covered with brandy (you may need to add a bit more). Cover and place in the fridge. Allow the cranberries to soak for at least 1 hour. Place a colander over a bowl and strain the cranberries, reserving 1 1/2 teaspoons of the brandy. Set both aside.

Preheat the oven to 325°F (160°C). Grease 2 cookie sheets or line them with parchment paper or silicone baking mats.

Sift together the flour, baking soda, and salt and set aside. In a medium bowl, cream together the melted butter and brown and granulated sugars until well blended. Beat in the reserved 1 1/2 teaspoons of brandy, the vanilla, egg, and egg yolk, mixing until light and creamy. Mix in the sifted ingredients, working until just blended. Stir in the cranberries, white chocolate, pecans and oats by hand, using a wooden spoon. Chill the dough in the refrigerator for 30 minutes to 1 hour. Use a table knife to scoop and press the dough into 1/4‑cup measuring scoops (or roll 90 g of dough into a ball for 1 cookie), and place the mounds onto the prepared cookie sheets. The cookies should be 3 inches apart.

Bake the cookies for 15 to 20 minutes, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Potatoes, Poultry

Collard Greens with Smoked Turkey and Sweet Potato Hash with Bacon

I grew up in Texas and, despite my Illinois born and bred Yankee parents, I developed a true love for Southern soul food. I crave okra, gumbo, hush puppies, and barbecue all the more because it’s hard to find these culinary gems here in Milwaukee. Of all the things I crave, however, collard greens are the dish I cook the most. Not having grown up in a household where greens were ever eaten, much less cooked, it took many years of experimentation before I found a tried and true method for cooking them. Years ago, an elderly gentleman in our local supermarket stopped me as I was examining a bunch of collard greens to ask if I was buying the greens for myself. I told him they were for me and he promptly asked if I knew how to make them. I told him my back story (Texas transplant) and admitted that I had yet to master this seemingly simple dish. He made me promise to try simmering my greens with smoked turkey and, voilà!, I finally had a collard greens recipe worth sharing.

Collard Greens with Smoked Turkey

Serves 8 as side dish, 4 as main course

1 smoked turkey leg
6 cups (1.5 liters) water
1 onion, diced
2 bunches collard greens
1/2 teaspoon red chili flakes
1 clove garlic, minced
salt and freshly ground black pepper, to taste
vinegar and hot sauce, to serve

Combine the turkey, water and onion in a large stock pot set over a medium-high heat. Bring the water to a boil, then reduce the heat and simmer for 30 to 60 minutes.

While the turkey “broth” simmers, wash the collard greens. Remove the large stems from the greens and slice each leaf crosswise into 1/2‑inch strips. To speed up this process, I stack 2 to 3 destemmed leaves together, roll them up crosswise into “cigars”, then slice each “cigar” into strips. Rewash the greens again to remove any remaining grit.

Add the greens to the turkey “broth”, pushing them down until they are completely submerged. Stir in the red chili flakes and garlic. Simmer the greens until they’re very tender, about 2 hours. Add salt and pepper to taste. I usually add about 1 teaspoon of salt. Please note that you’ll need to taste the “broth” before adding the salt. Some smoked turkey is very salty and won’t need much, if any, salt.

Before serving, remove the meat from the turkey leg and pull into bite-sized pieces. Serve the greens in bowls, topped with the turkey pieces, a splash of vinegar, and hot sauce.

***

Sweet Potato Hash with Bacon
adapted from Gourmet, October 2007

Serves 6 as side dish

1/2 lb (225 g) sliced bacon, cut into 1/4‑inch strips
2 medium onions, chopped
1 large red bell pepper, cut into thin strips
salt and freshly ground black pepper
2 lb (900 g) sweet potatoes, peeled and cut into 1/2‑inch cubes
1 teaspoon chopped fresh thyme

Cook the bacon in a 12-inch nonstick skillet over a medium heat until crisp. Transfer to paper towels to drain, reserving the fat in skillet.

Add the onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the vegetables are softened. Stir in the potatoes and another 1/2 teaspoon of salt and cook, covered, stirring occasionally, until the potatoes are tender and starting to brown, 10 to 14 minutes. Stir in the thyme, bacon, and more salt and pepper to taste.

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.

Beef, Casseroles, Desserts, French food, Soups and stews

Casserole Provençale and Crunchy Chocolate Bakewell Tart

We’re excited to announce our first giveaway at Dinner du Jour! Thanks to Gill & Macmillan, I have a copy of From Brenda’s Kitchen: 100 Favourite Recipes by Brenda Costigan to give away* to a reader.

Brenda Costigan is one of Ireland’s most renowned cookery writers. A weekly food columnist for the Sunday Independent Life magazine, she has also written three other bestselling cookbooks. This book, written with busy families in mind and suitable for cooks of all abilities, features some of the most popular recipes from her column as well as many new favorites.

To be in with a chance of winning From Brenda’s Kitchen: 100 Favourite Recipes, just leave a comment in this post telling us what some of your favorite recipes are. The competition will close at 12:00 (Irish time) on Monday, November 9th and a winner will be chosen randomly from the comments.

brenda cover

Casserole Provençale
adapted from From Brenda’s Kitchen: 100 Favourite Recipes by Brenda Costigan

Serves 5 to 6

Brenda says you shouldn’t hold back on the olives, as they give a wonderful flavor to the finished dish. It’s also preferable to use fresh herbs rather than dried here.

for the marinade:
1 1/4 cups (300 ml) red wine
1/4 cup (60 ml) brandy (optional)
sprigs of fresh thyme
sprigs of fresh rosemary
2 bay leaves
2 cloves garlic, chopped
salt and freshly ground black pepper

for the casserole:
2 1/4 lb (1 kg) stewing beef, cut into generous bite-sized chunks
4 tablespoons olive oil
1 rounded tablespoon flour
7 oz (200 g) rashers or bacon, chopped (Brenda likes to use smoked rashers/bacon)
2 large onions, sliced
2 cloves garlic, chopped
6 oz (170 g) button mushrooms, halved
2 large carrots, peeled and sliced
3 to 5 oz (75 to 150 g) pitted black or green olives
1 x 14-oz (400‑g) can of chopped tomatoes
1 3/4 cups (400 ml) hot beef stock
salt and freshly ground black pepper

Put all the marinade ingredients into a bowl and stir well to combine. Add in the beef and mix well. Cover with clingfilm and allow to marinate in the fridge for a few hours. Stir once or twice if you think of it.

Preheat the oven to 325°F (160°C).

Lift the meat out of the marinade with a slotted spoon (keep the marinade). Pat the meat dry with paper towels and fry in small batches until browned in the olive oil, then transfer to a casserole or heavy saucepan. Add the flour to the browned meat and toss together. Fry the rashers until golden and add to the meat.

Lightly brown the onions in the pan. Add the garlic and then the mushrooms, then add this onion mixture to the casserole. Add the carrots, olives and tomatoes to the casserole.

Pour the marinade, including the herbs, into the pan the meat etc. was browned in and bring to the boil, making sure to scrape up all the bits on the bottom of the pan. Boil for 1 to 2 minutes to reduce the amount of liquid a bit and to intensify the flavor. Add the beef stock and simmer for a few minutes to heat it up, then pour the hot liquid directly into the casserole. The liquid should just about cover the meat and vegetables. Add very little salt, if any, because the rashers and olives are already salty. Add freshly ground black pepper and stir everything together. If necessary to make the lid fit more snugly, cover the casserole with a layer of baking parchment or tinfoil, then put on the lid (this helps to prevent evaporation).

Cook in the oven for 2 1/2 to 3 hours, or until the meat is really tender. Discard the sprigs of fresh herbs before serving. Serve with mashed potatoes or boiled potatoes and a green vegetable of your choice.

***

Crunchy Chocolate Bakewell Tart
adapted from From Brenda’s Kitchen: 100 Favourite Recipes by Brenda Costigan

Serves 8

Brenda says this tart is one of her favorites — rich and moist, it keeps for up to 2 weeks. Brenda has used a base of crushed digestives and butter instead of the more traditional pastry base. For a touch of luxury, serve the tart with the fruits of the forest sauce (or 12 oz (340 g) mixed fresh summer berries) and some whipped cream.

Note: If the baking tin sizes recommended here aren’t adhered to, the cakes may be thicker (if smaller) or thinner (if larger), which can affect the cooking times.

for the crushed biscuit base: 
7 oz (200 g) digestive biscuits, crushed (or you can substitute graham crackers)
1/2 cup (110 g) butter, melted

for the filling: 
4 to 5 tablespoons blackcurrant jam, softened (not fridge cold)
3/4 cup (170 g) butter, softened
3/4 cup (150 g) sugar
3 large eggs
1/2 teaspoon almond extract
3 1/2 oz (100 g) chopped blanched almonds
3 1/2 oz (100 g) ground almonds
5 oz (150 g) dark chocolate, melted and partly cooled
small handful of flaked almonds

for the fruits of the forest sauce:
juice of 1 large orange
12 oz (340 g) frozen fruits of the forest or summer fruits
1/4 to 1/3 cup (50 to 75 g) sugar
1 heaped teaspoon cornflour

3/4 cup (175 ml) lightly sweetened whipped cream, to serve

You will also need a springform tin 9 inches in diameter

Preheat the oven to 375°F (190°C).

To make the biscuit base, mix the crushed biscuits and melted butter together and spread in an even layer over the base of the tin, pressing the mixture down firmly. Bake in the oven for about 5 minutes, just to lightly crisp the biscuits. There will be no change in the appearance. Stand the tin on a wire tray to cool while you prepare the filling.

Reduce the oven to 325°F (170°C).

To make the filling, place the jam in a small bowl and stir briskly with a spoon in order to make it looser and more spreadable. Spread the jam carefully in a thin layer over the cooled biscuit base, leaving a 1‑inch margin all the way around. This is to ensure that the jam doesn’t ooze out at the edges and get too highly baked on the sides, spoiling the appearance of the finished cake.

Beat the butter and sugar together in a bowl until soft. Add in the eggs, one at a time, and almond extract and beat well. Mix together the chopped almonds and the ground almonds and stir into the butter/sugar mixture, then stir the melted chocolate through. Pour into the tin over the biscuit base and scatter the flaked almonds over the surface.

Bake for about 40 minutes –- start at the higher temperature and lower if halfway through if the tart is cooking too quickly. It’s ready when the almond mixture has become set on the outside but is still slightly wobbly in the center. Stand the tin on a wire tray for about 15 minutes to allow it to cool. With a sharp knife, loosen the edges, then release the spring clip sides of the tin and leave the tart to cool completely.

To make the sauce, put the orange juice and frozen berries into a saucepan. Cook gently to thaw, then add the sugar and stir to dissolve. Blend the cornflour with a dribble of water and some of the hot liquid from the saucepan. Mix well, then stir the cornflour mixture into the berries in the saucepan. Bring to the boil, stirring to thicken. If a thicker consistency is required, more cornflour can be added (in the same way). Taste for sweetness.

To serve, carefully slide the tart off the base of the tin onto a serving plate. Serve each slice topped with the fruits of the forest sauce (or fresh berries) and some whipped cream.

*In the interests of full disclosure, I was involved with the production of this book and the publishers, Gill & Macmillan, generously gave me a copy to give away here.

Fruit, Pork

Cider-brined Pork Chops with Apples and Creamed Leeks

We went on our annual apple- and pumpkin-picking expedition last weekend. After last year’s horrendous experience at Apple Holler orchard (the name should have warned us!), we returned to Barthel’s Fruit Farm, the sedate little orchard just north of us in Mequon. Before this summer, I always thought of Mequon as a snooty little suburb which happened to have a great orchard. Now I think of Mequon as Anabelle’s town, since she was born there at Columbia Birth Center this June. (The birth center is fabulous, by the way — a wonderful place for anyone interested in a birth setting that is more like a spa than a hospital.)

One of the things that intrigued me about this recipe is its author, Sanford D’Amato. D’Amato is a well-known and respected chef here in Milwaukee. His restaurant, Sanford, is by all accounts the best place to eat in the city. I haven’t had the pleasure of eating there myself (I was too cheap in my childless days and now too busy in my child-filled days), but I’ve dined quite often at his more casual Coquette Cafe. His recipe doesn’t disappoint. Not only does the dish taste fantastic and look impressive, but you can do much of it ahead of time. I brined my chops and creamed my leeks last night, then cooked the rest of the dish (along with some mashed potatoes) when I returned home from work. Total dinner cooking time was about 35 minutes. After a long day at work, a dinner made in less than an hour tastes far better than one you’ve had to slave over. And far, far better than takeout Chinese.

cider brined pork

Cider-brined Pork Chops with Apples and Creamed Leeks
adapted from Bon Appétit, September 2001 (recipe by Sanford D’Amato)

Serves 4

4 1/2 cups (1 liter plus 120 ml, divided) good-quality apple juice or cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 bone-in center-cut pork rib chops (I used 2 bone-in chops and 4 smaller, boneless chops)
4 tablespoons (1/2 stick/60 g) butter
4 large leeks (white and pale green parts only), thinly sliced
3/4 cup (175 ml) half and half or cream
1 1/2 lb (680 g) apples, peeled, cored and halved, each half cut into 4 wedges (Granny Smith, Macintosh, or Jonathan recommended)
2 tablespoons sugar
1/2 cup (120 ml) chicken stock or canned low-sodium chicken broth
olive oil

Bring 4 cups of the cider, salt, allspice, and bay leaf to boil in a large saucepan, stirring to dissolve the salt. Cool completely. Place the pork in a 13 x 9 x 2‑inch or similar-sized glass baking dish. Pour the brine over. Cover and refrigerate overnight.

Melt 2 tablespoons of butter in a heavy large skillet over a medium-low heat. Add the leeks and saute until tender, about 7 minutes. Add the half and half or cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)

Melt the remaining 2 tablespoons of butter in a large nonstick skillet over a medium heat. Add the apples and saute for 5 minutes. Add the sugar and saute until the apples are golden, about 6 minutes longer. Add the stock, then the remaining 1/2 cup juice or cider. Simmer until the liquid thickens slightly and the apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare the barbecue (medium heat) or preheat the broiler. Drain the pork and rinse under cold water, then pat dry. Brush the pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

Meanwhile, rewarm the leeks, thinning with 1 to 3 tablespoons half and half or cream if necessary. Bring the apples to a simmer. Spoon the leeks onto plates. Top with the pork, then apples. Serve with mashed potatoes or good crusty bread.

Asian food, Cakes, Miscellaneous

Mapo Dofu and Angel Food Cake with Chocolate Whipped Cream Frosting

Iron Chef may be one of television’s finest creations. And lest you think I’m recommending Food Network’s knockoff show Iron Chef America, I’m not. I’m referring to the original Japanese Iron Chef with dubbed in voices, wacky commentary, and often grotesque dishes (which more often than not involve some poor animal’s liver or reproductive parts). I first saw Iron Chef in the 90s on my first trip to New York. I still remember randomly stumbling across the competitive cooking show while staying up late watching cable. Reuben and I were instantly addicted. Unfortunately, being poor college kids at the time, we didn’t get cable or access to Iron Chef until several years later. Now, we are the proud owners of a nearly complete set of dubbed Iron Chef episodes and a limited edition Iron Chef board game (how geeky!). Though Iron Chef is great entertainment, I wouldn’t want to eat everything that’s prepared on the show, such as cod roe ice cream. On the other hand, there are a few dishes that look too good not to try out, one of them being Iron Chef Chinese Chen Kenichi’s Mapo Dofu. Though Chen cooks this tofu dish regularly in competition, I’ve only seen it on the menu of a handful of Chinese restaurants. I made the mistake of ordering it once in Salt Lake City — not the best place for authentic Chinese. After eating that blander-than-bland version, I figured I couldn’t do much worse at home. Reuben did some research and came up with a fantastic recipe. I’m not sure how close it is to the Iron Chef’s dish, but we love it.

If you haven’t had homemade angel food cake, you’re really missing out. The Styrofoam-like store-bought versions can’t hold a candle to a fresh-baked angel food cake. Tonight’s cake was leftover from my father-in-law’s birthday party. I made two cakes for the party, one with chocolate whipped cream frosting and the other with a lemon glaze. Though both were good, the chocolate version looked prettier. Of course I forgot to take a picture, but you’ll have to take my word for it.

Mapo Tofu

Quick and Easy Mapo Dofu
adapted from About.com

Serves 4

1/2 lb (225 g) ground pork
1 tablespoon soy sauce
pinch of cornstarch
1 package firm tofu, drained
4 green onions
1 clove garlic
2 tablespoons oil, for stir-frying
1/4 teaspoon sambal or chili paste with garlic
2 tablespoons black bean sauce
2 tablespoons water
1 teaspoon Szechuan peppercorn or ground coriander
rice, to serve

Marinate the ground pork in the soy sauce and cornstarch for 15 to 20 minutes. While pork is marinating, cut the tofu into 1/2‑inch cubes, cut the green onions on the diagonal into 1‑inch pieces, and peel and mince the garlic.

Heat a wok or large skillet over a high heat and add the oil. When the oil is hot, add the chili paste and garlic. Stir-fry until aromatic, about 30 seconds. Add the ground pork and stir-fry until the pork is nearly cooked through.

Lower the heat to medium and add the black bean sauce, tofu and green onions. Cook, stirring frequently, until the tofu is browned (8 to 10 minutes). Add water as needed. Just before serving, sprinkle with the Szechuan peppercorn or ground coriander. Serve over rice.

***

Angel Food Supreme Cake
adapted from Betty Crocker’s Cookbook/40th Anniversary Edition

Serves 10

3/4 cup (150 g) sugar
1 cup (115 g) cake flour
1 1/2 cups egg whites (about 11 eggs’ worth)
1 1/2 teaspoons cream of tartar
3/4 cup (150 g) granulated sugar
1 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

Preheat the oven to 375°F (190°C). Whisk together 3/4 cup sugar and flour; set aside.

Beat the egg whites and cream of tartar in large bowl with an electric mixer on medium speed until foamy. Beat in the granulated sugar 2 tablespoons at a time on high speed, until the meringue holds stiff peaks. Fold in the vanilla, almond extract and salt. Sprinkle the sugar-flour mixture, 1/4 cup at a time, over the egg white mixture, folding in until the sugar-flour mixture disappears. Push the batter into a 10-inch ungreased angel food cake pan (tube pan). Cut gently through the batter with a butter knife to remove any air bubbles.

Bake for 30 to 35 minutes, or until the top is golden and springs back when touched lightly. Invert the pan onto a heatproof funnel or wine bottle. Let it hang until the cake is completely cool. Loosen the side of the cake with a knife and remove from the pan. Cut with a serrated knife to serve.

***

Chocolate Whipped Cream Frosting
from Bon Appétit, October 1991

1 cup (120 g) powdered sugar
1/2 cup (60 g) unsweetened cocoa powder
1/4 cup (60 ml) milk
pinch of cream of tartar
2 cups (480 ml) chilled whipping cream

Whisk the powdered sugar, cocoa powder, milk and cream of tartar in a large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)

Using an electric mixer, gradually beat the cream into the chocolate mixture. Continue beating until stiff peaks form. Place the cake on a platter. Spread the top and sides of cake with icing. Slice into wedges and serve.

Uncategorized

“Spaghetti” and Meatballs with Roasted Beets

Remember the Atkins craze? Eating bacon for dessert? The sudden and sad trend of lettuce wraps instead of burritos? I think this squash recipe may have been a part of that scene, which luckily seems to be coming to an end. I love my carbs and I’m not giving them up anytime soon, but it never hurts to cut back when you can. While the spaghetti squash in this recipe isn’t going to fool you into thinking you’re eating pasta,  I was able to get away with sending it to daycare as the starch in my son’s lunch — without any note home reminding me to send a balanced diet, including grains. Simply put, it’s a delicious vegetable dish with just a bit of pork to turn it into a main dish. And like most of my other recipes this week, it’s a nice way to use up your garden tomatoes, if you have any left.

“Spaghetti” and Meatballs
from Juan-Carlos Cruz at Food Network

Serves 6

1 large spaghetti squash
1/2 lb (225 g) spicy Italian turkey sausage links
2 tablespoons olive oil
3 cups (about 850 g) diced plum tomatoes
1/4 cup (100 g) Kalamata olives, pitted and chopped
1 tablespoon capers, drained
3 cloves garlic, crushed
1/2 cup (15 g) fresh basil leaves, sliced
1/3 cup (30 g) grated Parmesan cheese

Preheat the oven to 350°F (180°C).

Slice the spaghetti squash in half and place cut side down a baking sheet. Bake for 30 minutes or until tender when pierced with a knife.

Meanwhile, remove the sausage from its casings and form small meatballs about the size of a quarter. Heat a heavy nonstick pan over a medium-high heat and add the olive oil. When the oil is hot, add the meatballs and cook until browned on all sides. Add the tomatoes, olives, capers, and garlic and simmer for 15 minutes. In the last minute of cooking, add the basil.

While the sauce is simmering, scrape out the inside of the squash with a fork into a large bowl; set aside.

Toss the sauce and squash together and top with Parmesan. Serve immediately.

***

Roasted Beets

Serves 4

1 bunch beets, washed and trimmed
olive oil
salt and freshly ground black pepper, to taste

Preheat the oven to 415°F (210°C). Coat the washed and trimmed beets lightly with oil. Wrap the beets in aluminum foil, place on a baking sheet, and roast in the oven for about 1 hour, until cooked through. (I usually put 2 beets on each piece of foil.) Remove from the oven, let cool for 10 minutes, then peel and slice into 1/4‑inch-thick slices. Season to taste with salt and pepper. Butter or goat cheese are also good on top.

Beef, Cookies

Unstuffed Sweet and Sour Cabbage and Cranberry Oatmeal White Chocolate Chunk Cookies

Cranberry oatmeal white chocolate cookies are one of my favorite cookies. They’re buttery, not too sweet, and stay softer than your average chocolate chip cookie. The dried cranberries in the cookies tie in nicely with the dried cranberries in this unstuffed version of stuffed cabbage. Stuffed cabbage (cabbage rolls) is one of those dishes that my mother-in-law makes better than I do and that always takes longer to put together than expected.  In other words, I usually just wait for her to make it instead of making it myself. This recipe is nearly as good as my mother-in-law’s and takes less time to prepare, perfect for when I’m craving stuffed cabbage but don’t want to invite myself over for dinner.

Unstuffed Sweet-and-Sour Cabbage
adapted from Gourmet, November 2008

Serves 4

1 medium head green cabbage, quartered lengthwise and cored
2/3 cup (160 ml) reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1 lb (450 g) ground beef chuck
2 lb (900 g) plum tomatoes, peeled (or 1 x 28-oz/780‑g can whole tomatoes in juice)
1/3 cup (40 g) dried cranberries
3 tablespoons red wine vinegar
1 tablespoon packed dark brown sugar
steamed rice, to serve

Place the cabbage in a deep 12-inch heavy skillet with the broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over a medium heat, then cook, covered, turning the cabbage occasionally until it’s very tender, about 45 minutes. (Add more broth or water if necessary.)

Meanwhile, cook the onion and remaining garlic in the oil in a heavy medium pot over a medium heat, stirring occasionally, until golden, about 8 minutes. Increase the heat to medium-high and stir in the ground beef along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until the beef is no longer pink, about 3 minutes.

Stir in the tomatoes, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up the tomatoes with a spoon, until slightly thickened, about 30 minutes. Season with salt.

Pour the sauce into the skillet with the cabbage and simmer, uncovered, for 5 minutes. Serve with rice.

***

Cranberry Oatmeal White Chocolate Chunk Cookies

Cranberry Oatmeal White Chocolate Chunk Cookies
adapted from a recipe on the back of a Craisins bag

Makes about 30 cookies

2/3 cup (150 g) butter or margarine, softened
2/3 cup (120 g) brown sugar
2 large eggs
1 1/2 cups (120 g) old-fashioned oats
1 1/2 cups (180 g) flour
1 teaspoon baking soda
1/2 teaspoon salt
4 oz (110 g) dried cranberries
3/4 cup (150 g) white chocolate chunks or chips
1/2 cup (50 g) toasted pecans (optional)

Preheat the oven to 375°F (190°C).

Using an electric mixer, beat the butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add the eggs, mixing well. Combine the oats, flour, baking soda and salt in a separate mixing bowl. Add to the butter mixture in several additions, mixing well after each addition. Stir in the dried cranberries, white chocolate chunks and nuts, if using.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 11 minutes, or until golden brown. Cool on a wire rack.