This is one of our favorite salad dressings. I like to use it on a salad that includes baby romaine, goat cheese crumbles, fresh strawberries or raspberries, and sugared almonds. You can reduce the amount of oil in the dressing to about 1/4 cup and it is still good, although a bit more intense.
1 cup frozen raspberries, defrosted
1/3 cup sugar
¼ cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon dry mustard powder
½ tsp salt
½ cup canola oil
1 tablespoon poppy seeds.
Blend the first 6 ingredients (through salt) in a blender or food processor until smooth. With the blender running, gradually add the oil and blend until smooth. Add poppy seeds and blend just enough to combine.
Friday, September 26, 2008
Toffee Dip with Apples
Every time I make this I get requests for the recipe, so here it is. I know it seems a little pampered chef-like, but I promise it's really good. Don't use fat free cream cheese because it turns into a watery mess. Also, the toffee bits will eventually dissolve, so you might want to wait to stir them in at the last minute.
¾ cup packed brown sugar
½ cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce block) 1/3-less fat cream cheese, softened
¾ cup toffee bits
apples for dipping
Combine first 4 ingredients in a bowl, beat with a mixer at medium speed until smooth. Add toffee bits, mix well. Cover and chill.
¾ cup packed brown sugar
½ cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce block) 1/3-less fat cream cheese, softened
¾ cup toffee bits
apples for dipping
Combine first 4 ingredients in a bowl, beat with a mixer at medium speed until smooth. Add toffee bits, mix well. Cover and chill.
Pepperoni Pan Pizza
New Haven is famous for pizza - not the Chicago kind, or the Domino’s/Little Caesar versions either. The stuff here is really thin, has only a tiny smattering of sauce, and is cooked in brick ovens at temperatures that produce black blisters on the crust and a slight charcoal dust on the bottom of every piece. And when you order mozzarella cheese on your pie you’d better not pronounce it Mahz-uh-rella or they will know you are from out of town. The correct pronunciation is MOOTZ. If you want to try this pizza you will have to either build yourself a brick oven in the backyard, or come visit us so we can take you to Sally’s or Pepe’s. This recipe isn’t a knock-off of New Haven pizza. It’s what I like to make when I get tired of New Haven pizza and have a hankering for a Pizza Hut personal pan pizza. It was inspired by America’s Test Kitchen.
Dough:
2 tablespoons olive oil, plus 6 tablespoons for the pans
2 teaspoons sugar
¾ cups + 2 tablespoons skim milk (this is 7 oz.)
2 1/3 cups all-purpose flour
1 package instant yeast (2 1/2 teaspoons)
½ teaspoon table salt
Topping
1 (3/5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
Heat oven to 200 degrees. When it reaches 200 degrees, turn it off. Lightly grease a large bowl with cooking spray. Coat the bottom of each of two 9-in cake pans with 3 tablespoons olive oil.
Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
To shape the dough: transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½ inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 15 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. This is a great method for de-greasing the pepperoni. I you love puddles of orange grease on your pizza just disregard this step.
Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
Variations: Sometimes you might get tired of the same old pepperoni pizza. I made a barbequed chicken pizza with this method using barbeque sauce, cubes of cooked chicken breast, slightly sautéed red onions, and cheese. It was amazing. Next I think I’ll try a Thai chicken pizza.
Equipment notes: America’s Test Kitchen used black and heavy 9-inch cake pans with tall straight sides. I found similar pans at Bed Bath and Beyond, and although they were expensive, they worked well. I can’t vouch for any other type of pan, but if you have success with another type of pan please let me know.
Nutrition notes: I know the amount of olive oil in the pan seems excessive, but come on, it's monounsaturated! Besides that, it gives the crust this really great crunch. You can skimp on this if you want, but why?
Dough:
2 tablespoons olive oil, plus 6 tablespoons for the pans
2 teaspoons sugar
¾ cups + 2 tablespoons skim milk (this is 7 oz.)
2 1/3 cups all-purpose flour
1 package instant yeast (2 1/2 teaspoons)
½ teaspoon table salt
Topping
1 (3/5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
Heat oven to 200 degrees. When it reaches 200 degrees, turn it off. Lightly grease a large bowl with cooking spray. Coat the bottom of each of two 9-in cake pans with 3 tablespoons olive oil.
Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
To shape the dough: transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½ inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 15 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. This is a great method for de-greasing the pepperoni. I you love puddles of orange grease on your pizza just disregard this step.
Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
Variations: Sometimes you might get tired of the same old pepperoni pizza. I made a barbequed chicken pizza with this method using barbeque sauce, cubes of cooked chicken breast, slightly sautéed red onions, and cheese. It was amazing. Next I think I’ll try a Thai chicken pizza.
Equipment notes: America’s Test Kitchen used black and heavy 9-inch cake pans with tall straight sides. I found similar pans at Bed Bath and Beyond, and although they were expensive, they worked well. I can’t vouch for any other type of pan, but if you have success with another type of pan please let me know.
Nutrition notes: I know the amount of olive oil in the pan seems excessive, but come on, it's monounsaturated! Besides that, it gives the crust this really great crunch. You can skimp on this if you want, but why?
Thursday, September 25, 2008
All Purpose Peanut Sauce
This recipe was inspired by the sauce for California Pizza Kitchen's Thai Pizza. It is great for anything that takes well to peanut sauce, including chicken satay, asian lettuce wraps, chinese chicken salad, or a spoon.
1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger
1 teaspoon sesame oil
2 teaspoons soy sauce
1 teaspoon chili sauce
1 tablespoon oyster sauce
2 tablespoons water
1/2 cup (or more) coconut milk
Combine everything except the coconut milk in a pan set over medium heat. While stirring, bring the sauce to a simmer. Stir for about one minute and remove from heat. Stir in enough coconut milk to bring the sauce to the desired consistency. Sometimes I add the entire can of coconut milk and nobody has ever complained. Keeps well in the fridge for several days.
1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger
1 teaspoon sesame oil
2 teaspoons soy sauce
1 teaspoon chili sauce
1 tablespoon oyster sauce
2 tablespoons water
1/2 cup (or more) coconut milk
Combine everything except the coconut milk in a pan set over medium heat. While stirring, bring the sauce to a simmer. Stir for about one minute and remove from heat. Stir in enough coconut milk to bring the sauce to the desired consistency. Sometimes I add the entire can of coconut milk and nobody has ever complained. Keeps well in the fridge for several days.
Black Bean Patties
This recipe is my version of a Cooking Light recipe. I like to serve these over rice (preferably with something interesting in it, like cilantro) and some fresh mango or pineapple salsa. (Let me know if you want the recipes for these.) While especially suited to the vegetarian crowd, all my carnivores like these too. I always make a double batch and cook only the amount we need. They freeze beautifully and are great for a quick meal. Be warned, if you fry them unfrozen, as the original Cooking Light recipe instructs, you will have a pan full of delicious tasting refried beans with absolutely no semblance of a patty anywhere.
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided 1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup diced red onion
1 or 2 eggs, thoroughly whisked
some panko (Japanese bread crumbs) or dried bread crumbs
To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
Line a cookie sheet with waxed paper. Using an ice cream scoop (about ¼ cup size), place mounds of bean mixture onto waxed paper. Using a wet hand, gently press the mounds into patties. Place cookie sheet in freezer and allow patties to become hard, at least 30 minutes or up to several months. When ready to prepare, dip each frozen patty into egg, then cover in panko. Immediately place patties in a preheated nonstick skillet with a small amount of vegetable oil. When nicely browned, turn and cook other side. Patties can be kept warm in a 300° oven for 15 or 20 minutes.
Tip: When freezing the patties for extended storage don't stack them or they will stick together.
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided 1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup diced red onion
1 or 2 eggs, thoroughly whisked
some panko (Japanese bread crumbs) or dried bread crumbs
To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
Line a cookie sheet with waxed paper. Using an ice cream scoop (about ¼ cup size), place mounds of bean mixture onto waxed paper. Using a wet hand, gently press the mounds into patties. Place cookie sheet in freezer and allow patties to become hard, at least 30 minutes or up to several months. When ready to prepare, dip each frozen patty into egg, then cover in panko. Immediately place patties in a preheated nonstick skillet with a small amount of vegetable oil. When nicely browned, turn and cook other side. Patties can be kept warm in a 300° oven for 15 or 20 minutes.
Tip: When freezing the patties for extended storage don't stack them or they will stick together.
Tuesday, September 2, 2008
Baked Macaroni and Cheese
I wanted to name this recipe "Humble Pie" because it contains Velveeta, a product I consider to be the bottom of the food chain, but nonetheless absolutely essential to the consistency of the macaroni and cheese. True foodies might scoff at such a plebeian ingredient, but sometimes comfort food requires certain sacrifices. It's a small price to pay for a dish that everyone loves.
8 tablespoons butter, divided
2 cups fresh breadcrumbs (about 3 or 4 pieces of fresh white bread pulsed in a food processor)
salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard
1/4 teaspoon cayene pepper
6 tablespoons all-purpose flour
3 1/2 cups whole milk
1 3/4 cups chicken broth
8 ounces Velveeta processed food product (i.e. fake cheese), cubed, if possible
8 ounces colby cheese, shredded
8 ounces extra-sharp cheddar cheese, shredded
1. Heat oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs. (You can cut back on the butter here if you want, but with all that cheese, what's the point?)
2. Bring 4 quarts water to a boil. Add 1 tablespoon salt and macaroni and cook until almost tender. Drain and set aside.
3. Meanwhile, melt remaining 6 tablespoons butter in a large pot. Stir in the garlic, mustard, and cayenne. Cook until fragrant, about 30 seconds. Whatever you do don't burn the garlic or you will have to start over.
4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.
5. Off the heat, whisk in the cheeses (real and fake) until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.
6. Pour into a 9 by 13-inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.
Note: Don't use pre-shredded cheese because it contains an anti-caking agent that doesn't melt well in this dish.
Make Ahead:
Assemble the casserole as directed through step 6, but do not sprinkle with the breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (If frozen, thaw in the refrigerator for at least 24 hours before letting it sit at room temperature.)
8 tablespoons butter, divided
2 cups fresh breadcrumbs (about 3 or 4 pieces of fresh white bread pulsed in a food processor)
salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard
1/4 teaspoon cayene pepper
6 tablespoons all-purpose flour
3 1/2 cups whole milk
1 3/4 cups chicken broth
8 ounces Velveeta processed food product (i.e. fake cheese), cubed, if possible
8 ounces colby cheese, shredded
8 ounces extra-sharp cheddar cheese, shredded
1. Heat oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs. (You can cut back on the butter here if you want, but with all that cheese, what's the point?)
2. Bring 4 quarts water to a boil. Add 1 tablespoon salt and macaroni and cook until almost tender. Drain and set aside.
3. Meanwhile, melt remaining 6 tablespoons butter in a large pot. Stir in the garlic, mustard, and cayenne. Cook until fragrant, about 30 seconds. Whatever you do don't burn the garlic or you will have to start over.
4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.
5. Off the heat, whisk in the cheeses (real and fake) until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.
6. Pour into a 9 by 13-inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.
Note: Don't use pre-shredded cheese because it contains an anti-caking agent that doesn't melt well in this dish.
Make Ahead:
Assemble the casserole as directed through step 6, but do not sprinkle with the breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (If frozen, thaw in the refrigerator for at least 24 hours before letting it sit at room temperature.)
Asian Lettuce Wraps
This recipe is my version of the ubiquitous Asian lettuce wrap. Although I make no claims to authenticity, we like that they are easy, fresh, crunchy, and provided you use restraint with the peanut sauce, actually healthful. I will warn you that they are pretty messy and require a lot of passing of bowls at the dinner table. Scott usually starts out eating them as wraps, but after one or two he gives up and uses a fork. However you enjoy them just make sure to keep extra napkins close by.
1 head iceberg lettuce (you can use romaine or bibb too, we just prefer the cold crunch of iceberg)
1 pound ground chicken (turkey works too)
1/2 cup hoison sauce (we strongly prefer the Lee Kum Kee brand)
1 can water chestnuts, diced
1 can baby corn, sliced diagonally
2 or 3 carrots, shredded
1/4 cup salted peanuts or cashews, chopped
1 bunch green onions, sliced
1 package extra firm tofu, cut into small cubes
extra hoison sauce for passing
peanut sauce for passing (posted separately)
To prepare the lettuce, cut head in half and cut out core.
While keeping each half intact, rinse thoroughly with cold water. Shake out as much water as possible, wrap in paper towels and place in a plastic bag. Store in refrigerator until needed. Overnight works well but is not necessary.
Cook the ground chicken until brown (I like to use a nonstick skillet with a little cooking spray). Using a fork or another implementation of your choice, break the meat into very small chunks as it cooks. Add diced water chestnuts and 1/2 cup hoison sauce to the meat and heat through.
To serve, peel a leaf of lettuce off the outside of the head and use as a cup to hold the fillings of your choice. I like this order: meat, rice, a little tofu, carrots, green onions, baby corn, peanut sauce.
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