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Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

Servings: 2 doz
Preheat: 350°
Source: From Fine Cooking 114 , pp. 25
October 27, 2011
Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.

Ingredients
Cooking spray
3 oz (6 Tbs.) unsalted butter
3 oz (3/4 cup) unbleached all-purpose flour
3-1/2 oz (1/2 cup plus 2 Tbs.) stone-ground polenta, such as Bob’s Red Mill corn grits
2 oz aged Cheddar, grated (about 1/2 cup)
1 tsp baking powder
Kosher salt
freshly ground black pepper
2 lg eggs
1/4 cup granulated sugar
1/2 cup finely diced roasted red peppers
1 med scallion, finely chopped

Directions
Position a rack in the center of the oven and heat the oven to 350°F. Generously coat a 24-cup mini muffin pan with cooking spray.

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let cool.

In a medium bowl, combine the flour, polenta, Cheddar, baking powder, 1 tsp salt, and a few grinds of pepper.

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until pale yellow and thickened, 3 to 4 minutes. Reduce the speed to low. Add a third of the dry ingredients, then half of the melted butter, mixing after each addition until just incorporated. Alternately add the remaining flour and butter, mixing after each addition, and ending with the dry ingredients. Stir in the roasted red peppers and scallions by hand.

Spoon the batter into the prepared muffin pan (about 1 Tbsp per muffin). Bake until a toothpick inserted into the center of a muffin comes out clean, 10 to 15 minutes.

The muffins may be baked up to 8 hours in advance. To reheat, wrap in foil and heat in a 350°F oven until warm, 7 to 10 minutes.

Let cool on a wire rack for 15 minutes and then unmold. Serve warm.

French Lentils with Chard

Servings: 6
Cook Time: 1 1/4 hrs
Source: Martha Rose Shulman
recipeNotes: Advance preparation: You can cook the lentils through Step 1 and keep in the refrigerator for 2 or 3 days. Bring back to a simmer and proceed with the recipe. The finished dish will keep for 2 or 3 days in the refrigerator, but the color of the chard will fade.
This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don’t insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.

Ingredients
1 Tbsp extra virgin olive oil
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
4 lg garlic cloves, minced
1 lb lentils, preferably imported green lentils, washed and picked over (2 1/4 cups)
A bouquet garni made with 2 bay leaves, a Parmesan rind and a sprig or two each of thyme and parsley
Salt and freshly ground pepper
1 bunch Swiss chard (3/4 to 1 pound), stemmed, washed and coarsely chopped
Freshly grated Parmesan Cheese

Directions
1. Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.

2. Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven. “

Farro with Acorn Squash and Kale

Servings: 2-4
Cook Time: 1 1/4 hrs
Source: Bon Appétit 9/2011
Farro, an ancient Italian grain similar to barley, is available at specialty markets

Ingredients
4 Tbsp unsalted butter, divided
1 sm acorn squash, peeled, halved, seeded, cut into 1/2″” cubes
Kosher salt, freshly ground pepper
1/2 bunch red Russian or other kale (ab 5 ounces), center stems removed, leaves torn
1 Tbsp vegetable oil
3/4 cup farro
1/4 cup diced white onion
1 sm garlic clove, very thinly sliced
1/4 cup dry white wine
2 cup vegetable stock mixed with 2 cup water, warmed
1/4 cup finely grated Parmesan

Directions
Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30–35 minutes.

Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain.

Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.

Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.

Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.

Squid with Thai Basil

Servings: 4
Prep Time: 20 min
Inactive Prep Time: 15 min
Cook Time: 10 min
Source: http://allrecipes.co.uk/
A wonderfully delicious Thai-inspired dish. Squid is stir-fried with garlic, onions, green peppers and Thai basil. Serve for lunch or dinner with a steaming bowl of white rice.

Ingredients
2 squid tubes, halved, scored and cut into bite-sized pieces
salt and pepper, to taste
cornflour, as needed
2 Tbsp oil
1 Tbsp oil
2 tsp chopped garlic
2 spring onions, chopped into 2.5cm (1″”) pieces
1 shallot, diced
1 med onion, chopped
1/2 tsp salt
1 red or green pepper, chopped
3 Tbsp fish sauce
1 Tbsp hot pepper sauce
1/2 tsp sugar
1 Tbsp water
30g (1oz) Thai basil leaves

Directions
Season the squid with salt, pepper and cornflour. Let sit for 15 minutes.

Heat a large frying pan with 2 tablespoon oil over high heat. Stir-fry the squid until cooked through and opaque, 3-5 minutes. Set aside.

Heat the same pan with 1 tablespoon oil over high heat. Sauté the garlic, spring onions and shallot until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.

Stir in the green pepper, fish sauce, hot pepper sauce, sugar and water. Allow to heat through, 1-2 minutes. Stir in the squid and basil, then serve.

Spiced Rum Fruitcake

Servings: —
Preheat: 325°
Cook Time: 1 3/4 hrs
Source: Fine Cooking 12/2010
Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made with liquor-soaked fruit is so delectable you’ll be loath to give it away

Ingredients
For the fruit
3/4 cup dark rum
4 oz. dried apricots, chopped into 1/4- to 1/2-inch pieces (3/4 cup lightly packed)
3 oz. dried apples, chopped into 1/4- to 1/2-inch pieces (1 cup lightly packed)
3 oz. currants or dark raisins (3/4 cup lightly packed)
1/2 tsp. freshly grated orange zest
For the batter
5 oz. (10 Tbs.) unsalted butter, softened; more for the pan
5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cardamom
1/8 tsp. freshly grated nutmeg
Pinch of ground cloves
2/3 cup packed dark brown sugar (preferably muscovado)
1/3 cup granulated sugar
3 large eggs, at room temperature
1/2 tsp. pure vanilla extract
1/4 tsp. table salt
3-1/2 oz. crystallized ginger, finely chopped (1/2 cup)
Dark rum, as needed for brushing

Directions
Soak the fruit

Put the rum, dried fruit, and orange zest in 2-quart saucepan, cover, and warm over medium heat until hot, 2 to 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 24 hours and up to 3 days. Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8.5×4.5-inch metal loaf pan or three  2.25X 5-inch pans. Line the pan with two strips of parchment in opposite directions, leaving an overhang for easy removal of the cake.

In a medium bowl, whisk the flour with the cinnamon, allspice, cardamom, nutmeg, and cloves. In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and both sugars on medium-high speed until fluffy and no lumps of brown sugar remain, 1 to 2 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. of the flour mixture to the bowl and beat briefly. Reserve 2 Tbs. of the flour mixture and add the rest to the batter; beat on low speed for 10 seconds to incorporate the flour and then on medium-high for 1 minute.

Combine the crystallized ginger with the drained fruit. Scrape the batter into the center of the bowl. Put the marinated fruit on top of the batter and then sprinkle the reserved flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until it’s evenly distributed. Scrape the batter into the prepared pan, pressing it in to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a cake tester inserted in the middle comes out clean or with a few moist crumbs, about 1-1/2 hours for large pan or 50 minutes for smaller pans.

Remove the cake and let it cool in its pan on a wire rack for 20 to 30 minutes. Use the parchment overhang to lift the cake from the pan. Place it on the rack, peel down the parchment sides, and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit-soaking liquid or fresh rum. Wrap tightly in plastic and then in foil; store the cake at room temperature for a minimum of 48 hours before serving.

If serving within a week of baking, you do not need to baste the cake again. For longer storage, baste once a week with 1 to 2 tablespoons of rum and wrap in fresh plastic and foil. The cake will keep at room temperature for at least 3 weeks.

Crunchy Seed Cookies

Servings: —
Preheat: 375°
Cook Time: 13 min
Source: Alice Medrich
Awesome cookies, exactly as the author’s saying – “noisily crunchy, light, addictive”. The recipe is by Alice Medrich. I just used a bit more seeds since the stated amount wasn’t quite enough.

Ingredients
1 tbsp black sesame seeds or poppy seeds
1 tbsp white sesame seeds
1 tbsp flax seeds
1 tbsp fennel seeds
¼ cup coarse raw sugar, such as Demerara

2¼ cups all-purpose flour
1 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
1 stick (8 tbsp) unsalted butter, very soft
1 cup granulated sugar
1 large egg
2 tsp bourbon

Directions
Center the oven rack and preheat the oven to 375F. Line baking sheets with parchment paper.

Mix the seeds and coarse sugar in a shallow bowl and set aside.

Combine the flour, cream of tartar, baking soda,and salt in a medium bowl and whisk thoroughly.

With a spoon in a medium bowl or with a mixer, mix the butter with the granulated sugar until smooth and well blended but not fluffy. Add the egg and bourbon and mix until smooth. Add the flour mixture and mix until completely incorporated.

Using a small ice cream scoop (or just a tablespoon), measure out the dough and roll into 1-inch balls. Press each ball into the seed mixture on both sides, flattening the ball to about 1/2-inch thick. Place the cookies onto the prepared baking sheet spacing them 2 inches apart.

Bake the cookies, in batches, for about 14 minutes, until the edges are lightly browned, rotating the baking sheet from front to back halfway through the baking time to ensure even baking. Set the baking sheet or just the parchment on rack to cool. Cool completely before stacking or storing. May be kept in an air-tight container for at least 2 weeks.

Vinaigrette Dressing

Servings: —
Source: Cooks.com
Great on tomato salad

Ingredients
1/4 c. wine vinegar
3 tbsp. Dijon mustard
1 tsp. dried tarragon
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. sugar
1/4 tsp. freshly ground pepper
3/4 c. olive oil

Directions

Pasta with Cauliflower and Anchovy Sauce Recipe

Servings: 6
Prep Time: 5 min
Cook Time: 35 min
This is a wonderful, mild flavored pasta we’ve adapted from Marcella Hazan. I know it sounds like an odd combination of ingredients, but you should definitely try it. It’s unlike any pasta you have likely eaten before, and it is quite tasty. We will definitely make it again. Serve with the roasted broccoli below for a nice combination of flavors and a healthy meal.

Ingredients
1 head cauliflower
1/2 cup extra virgin olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovies, chopped very fine (canned is fine)
1/2 tsp red chili pepper flakes or to taste (we substituted 1/2 tsp freshly ground black pepper to suit our kids)
1/2 tsp kosher salt or more to taste
2 Tbsp chopped parsley
1 to 1 1/2 pounds penne pasta (we use Barilla plus)

Directions
Strip the cauliflower of all its leaves except for the tender inner ones. Rinse and cut in two.
Bring 4-5 quarts of water to boil, put in the cauliflower, and cook it till tender, about 25-30 minutes. Prod it with a fork to test for doneness. Remove from the water and set aside. When cooled, chop the cauliflower into pieces not bigger than a small nut.
(Or alternatively, roast the cauliflower for 25 minutes at 400 degrees – 2 Tablespoons olive oil and 1 teaspoon salt)
Return the water to the stove, bring to boil, and add the pasta and cook until done.
While the pasta is cooking, put the oil and garlic in a medium saute pan, turn the heat to medium, and cook until the garlic becomes colored a light, golden brown. Then add the chopped anchovies and cook for a few minutes while stirring an mashing the anchovies against the sides of the pan with a wooden spoon until they are close to the consistency of a paste.
Add the cauliflower pieces and turn them until thoroughly coated with the oil, mashing some with the back of the spoon.
Add the chili pepper flakes or black pepper and kosher salt. Turn up the heat and cook for a few more minutes, stirring frequently. (This can be prepared a few hours ahead of time, but don’t refrigerate it.)
Toss the sauce with the cooked and drained pasta. Add the chopped parsley, toss, check and adjust seasoning, then serve immediately

Brendan’s Blondies with Pecans and Chocolate Chips

Servings: 2 doz
Preheat: 350°
Cook Time: 25 min
Source: Bon Appetit / July 1998

Ingredients
2 cup all purpose flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
10 Tbsp (1 1/4 sticks) unsalted butter
2 cups (packed) golden brown sugar
2 lg eggs
2 tsp vanilla extract
3/4 cup semisweet chocolate chips (about 4 1/2 ounces)
3/4 cup chopped pecans (about 3 ounces)

Directions
Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in prepared pan. Sprinkle with chocolate chips and pecans.
Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.

Kahlúa Fudge Bites

Servings: —
Preheat: 325°
Cook Time: 30 min
Source: Fine Cooking 68, pp. 65
recipeNotes: I don’t frost these brownies
These are very chocolatey and rich, which is why I like
to cut them into smaller, bite-size squares.

Ingredients
9 oz (2 cups) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp table salt
3/4 lb (1-1/2 cups) unsalted butter; more for the pan
3 oz (1 cup) unsweetened natural cocoa powder (not Dutch- processed)
3 cup very firmly packed light brown sugar
4 lg eggs
2 Tbsp coffee-flavored liqueur (I use Kahlúa) or 1-1/2 tsp pure vanilla extract

For the glaze:

6 oz. bittersweet chocolate, finely chopped
3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup

Directions
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups

Position a rack in the middle of the oven and heat to 325° F. Lightly grease the bottom and sides of a 9×13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, and salt to blend. Melt the butter in a large saucepan over medium heat, stirring occasionally. Remove the pan from the heat and whisk in the cocoa powder until smooth. Whisk in the brown sugar until blended. Add the eggs, one at a time, whisking until just blended. Whisk in the coffee liqueur along with the last egg. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Scrape the batter into the prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with a few small, moist clumps sticking to it, about 30 minutes. (Don’t over bake, or the squares won’t be Fudgy.) Transfer the pan to a rack to let cool completely.

Make the chocolate glaze:

In a medium bowl, melt the chocolate, butter and corn syrup in a microwave or over barely simmering water, whisking until smooth. Pour the glaze onto the center of the cooled, uncut fudge bars. Using an offset spatula, spread the glaze evenly to cover completely. Refrigerate until the glaze is set, about 30 minutes. Cut into 1-inch squares.