My Mom got this recipe from her trusty Taste of Home subscription, courtesy of one Diane B. from Ludlow, Massachusetts. I think our family has been receiving Taste of Home since I was eleven years old. Nothing like testing out home-cooked goodness from across the country!
Ingredients
1 pound bulk pork sausage (try to get local or organic if you can.)
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink, then drain off excess fat.
2. Place half of the bread cubes in a greased 13 x 9 x 2-inch baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.
3. Bake, uncovered, at 350°F for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Voila! Breakfast for the gang, and maybe some lunch too.
Sunday, October 31, 2010
Ina Garten's Cheese Danishes
This recipe can be found online at The Food Network or in Ina's great book, Barefoot Contessa At Home. Either way, this is not something you want to miss.
Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm and all of them will vanish. It's like a magic act!
Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm and all of them will vanish. It's like a magic act!
Monday, October 25, 2010
Flat and Chewy Chocolate Chip Cookies
This recipe is adapted from Amanda Hesser's The Essential New York Times Cookbook, via Saveur.
Also great for bringing in to your friends at work.
Ingredients
2 cups flour
1 scant tbsp. kosher salt
1 1⁄4 tsp. baking soda
1 1⁄2 cups packed brown sugar
1 1⁄4 cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts
Directions
(Note: Before starting, I tried various methods of "shaving" chocolate. I found the best was to just take a knife and cut/chop the chocolate to my own preferred consistency, with lots of small shavings and a few good chunks as well.)
Whisk flour, salt, and baking soda in a bowl, then set aside. In another bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined then chill for approximately one hour.
Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3" apart, and flatten with your hand or back of a spoon. Bake until set, about 15 minutes. (Be careful not to over-bake as that will lead to flat and crispy, not chewy, cookies.)
Also great for bringing in to your friends at work.
Ingredients
2 cups flour
1 scant tbsp. kosher salt
1 1⁄4 tsp. baking soda
1 1⁄2 cups packed brown sugar
1 1⁄4 cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
12 oz. finely shaved bittersweet chocolate
8 oz. finely ground walnuts
Directions
(Note: Before starting, I tried various methods of "shaving" chocolate. I found the best was to just take a knife and cut/chop the chocolate to my own preferred consistency, with lots of small shavings and a few good chunks as well.)
Whisk flour, salt, and baking soda in a bowl, then set aside. In another bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture, chocolate, and nuts; mix until just combined then chill for approximately one hour.
Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets spaced 3" apart, and flatten with your hand or back of a spoon. Bake until set, about 15 minutes. (Be careful not to over-bake as that will lead to flat and crispy, not chewy, cookies.)
Saturday, October 16, 2010
Bratwurst Bites with Beer Mustard
Adapted from Bon Appetit.
These little guys are like making savory bratwurst-y meatballs. So good! Also, I'm a big mustard fan. And adding beer to a "German Style Mustard" makes life pretty delish.
For Bratwurst Bites
Ingredients
1 1/2 pound ground (and fatty!) pork (from your local farmer's market is best.)
1 1/2 teaspoons finely chopped fresh sage
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon ground mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1 bottle's worth of lager beer
Directions
Gently mix sage and next 5 ingredients into ground pork. Stir in 1/4 cup beer. Cover and chill 6 hrs to overnight. When chilled, form pork mixture into 1 1/4 to 1 1/2 inch meatballs, and place on a baking sheet.
Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage meatballs to skillet and cook until browned on bottom, about 5 minutes. Turn meatballs over and cook until brown on bottom, another few minutes. Place the browned meatballs in an oven-proof pot and add the rest of the beer to the meatballs. Cover with foil and place in a low-heat oven, around 250 to 300 degrees F for 30 to 45 minutes until guests arrive. (The beer and steam will make sure the meatballs are tender and cooked all the way through.)
Serve with Beer Mustard and soft pretzels. Ja!
For Beer Mustard (quick version)
Ingredients
1 cup stone ground or whole grain Dijon mustard
1/4 cup regular Dijon mustard
1/4 cup prepared white Horseradish
1/4 cup lager beer
Directions
Mix ingredients together in a small bowl to blend. Chill. Can be stored in an airtight container for up to one week. And there you have it. Beer mustard!
These little guys are like making savory bratwurst-y meatballs. So good! Also, I'm a big mustard fan. And adding beer to a "German Style Mustard" makes life pretty delish.
For Bratwurst Bites
Ingredients
1 1/2 pound ground (and fatty!) pork (from your local farmer's market is best.)
1 1/2 teaspoons finely chopped fresh sage
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon ground mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1 bottle's worth of lager beer
Directions
Gently mix sage and next 5 ingredients into ground pork. Stir in 1/4 cup beer. Cover and chill 6 hrs to overnight. When chilled, form pork mixture into 1 1/4 to 1 1/2 inch meatballs, and place on a baking sheet.
Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage meatballs to skillet and cook until browned on bottom, about 5 minutes. Turn meatballs over and cook until brown on bottom, another few minutes. Place the browned meatballs in an oven-proof pot and add the rest of the beer to the meatballs. Cover with foil and place in a low-heat oven, around 250 to 300 degrees F for 30 to 45 minutes until guests arrive. (The beer and steam will make sure the meatballs are tender and cooked all the way through.)
Serve with Beer Mustard and soft pretzels. Ja!
For Beer Mustard (quick version)
Ingredients
1 cup stone ground or whole grain Dijon mustard
1/4 cup regular Dijon mustard
1/4 cup prepared white Horseradish
1/4 cup lager beer
Directions
Mix ingredients together in a small bowl to blend. Chill. Can be stored in an airtight container for up to one week. And there you have it. Beer mustard!
Braised Red Cabbage with Apples and Caraway Seeds
Adapted from The All New Joy of Cooking, via Orangette.
I know a lot of you might shrink back in a weird fear of braised cabbage. I did at first too, but this is good. Like, really good. I can't wait to make some more of it. Tart and sweet, you'll never look back.
Ingredients
2 Tbs olive oil
3 Tbs finely chopped red onion
1 small head red cabbage (about two pounds), quartered, cored, and very thinly sliced
1 large Granny Smith apple, peeled, cored, and coarsely grated
3 Tbs apple cider vinegar
2 Tbs honey
1 tsp salt
1/8 to ¼ tsp caraway seeds
Directions
Heat oil in a large skillet or Dutch oven over medium-low heat. Add onions and cook until translucent and slightly golden. Add cabbage, apple, vinegar, honey, salt, and caraway seeds. Cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.
Serves roughly 4. Delicious warm, at room temperature, or cold. Enjoy!
I know a lot of you might shrink back in a weird fear of braised cabbage. I did at first too, but this is good. Like, really good. I can't wait to make some more of it. Tart and sweet, you'll never look back.
Ingredients
2 Tbs olive oil
3 Tbs finely chopped red onion
1 small head red cabbage (about two pounds), quartered, cored, and very thinly sliced
1 large Granny Smith apple, peeled, cored, and coarsely grated
3 Tbs apple cider vinegar
2 Tbs honey
1 tsp salt
1/8 to ¼ tsp caraway seeds
Directions
Heat oil in a large skillet or Dutch oven over medium-low heat. Add onions and cook until translucent and slightly golden. Add cabbage, apple, vinegar, honey, salt, and caraway seeds. Cover pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.
Serves roughly 4. Delicious warm, at room temperature, or cold. Enjoy!
Tuesday, September 28, 2010
Salted Butter Caramel Ice Cream
Master dessert man and author of amazing books such as Ready for Dessert and The Perfect Scoop, David Lebovitz created this recipe when asked to by a devoted fan. He is a godsend. And funny, too.
Jut make sure to use a fine kosher or, preferrably, a good sea salt. Regular table salt is just a bit too harsh here.
Final note: Mr. Lebovitz describes his ideal for making a good caramel as "[Taking] it to the edge of darkness, then stop it there with the addition of a few pats of salted butter." I love that. "The edge of darkness." Caramel should be very slightly burnt, but not actually burnt, and if it doesnt get to that point, it'll be nothing but sugar syrup. You'll know when it's right, but keep a close eye on it. Sugar melts faster than you might think.
Ingredients
For the Caramel-Praline Mix-In:
1/2 cup sugar
3/4 teaspoon sea salt, such as fleur de sel
For the Ice Cream Custard:
2 cups whole milk, divided
1 1/2 cups sugar
4 tablespoons salted butter
scant 1/2 teaspoon sea salt
1 cups heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract
Directions
To make the caramel praline, spread the 1/2 cup of sugar in an even layer in a medium-sized, heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil (I used Canola which worked perfectly).
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the 3/4 teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1 1/2 cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described above.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.
If the caramel hardens, return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks to temper them, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about 1/2 inch).
Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.
Then...enjoy, mon amis!
Jut make sure to use a fine kosher or, preferrably, a good sea salt. Regular table salt is just a bit too harsh here.
Final note: Mr. Lebovitz describes his ideal for making a good caramel as "[Taking] it to the edge of darkness, then stop it there with the addition of a few pats of salted butter." I love that. "The edge of darkness." Caramel should be very slightly burnt, but not actually burnt, and if it doesnt get to that point, it'll be nothing but sugar syrup. You'll know when it's right, but keep a close eye on it. Sugar melts faster than you might think.
Ingredients
For the Caramel-Praline Mix-In:
1/2 cup sugar
3/4 teaspoon sea salt, such as fleur de sel
For the Ice Cream Custard:
2 cups whole milk, divided
1 1/2 cups sugar
4 tablespoons salted butter
scant 1/2 teaspoon sea salt
1 cups heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract
Directions
To make the caramel praline, spread the 1/2 cup of sugar in an even layer in a medium-sized, heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil (I used Canola which worked perfectly).
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.
Without hesitation, sprinkle in the 3/4 teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.
Spread 1 1/2 cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described above.
Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.
If the caramel hardens, return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup of the milk.
Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks to temper them, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.
Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate until thoroughly chilled.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about 1/2 inch).
Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.
Then...enjoy, mon amis!
Wednesday, September 15, 2010
Maple Bread
I snagged this recipe from the always-awesome The Wednesday Chef who in turn adapted it from this Florence Fabricant article from the late 1980's. That was a good decade. I was born, this bread was written about, and MJ and Madonna rocked the airwaves. Happy baking!
Makes 1 large loaf
Ingredients
1 cup milk
1/4 cup maple syrup
4 tablespoons sweet butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour (or a combo of wheat and white)
Directions
Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set in a warm place (I usually use the top of my stove, with the oven turned on) to rise until doubled, about an hour.
Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased bread pan.
Cover and set in a warm place to rise until doubled, about 45 minutes.
Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool, then slice up. I usually wait a solid 5-8 minutes to slice off a hunk. It's just too good to resist, but try if you can.
Makes 1 large loaf
Ingredients
1 cup milk
1/4 cup maple syrup
4 tablespoons sweet butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour (or a combo of wheat and white)
Directions
Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set in a warm place (I usually use the top of my stove, with the oven turned on) to rise until doubled, about an hour.
Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased bread pan.
Cover and set in a warm place to rise until doubled, about 45 minutes.
Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool, then slice up. I usually wait a solid 5-8 minutes to slice off a hunk. It's just too good to resist, but try if you can.
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