This pie may also be made with a chocolate graham cracker crust, which sounds great. I took the easy way out and purchased deep dish ready-made pie crusts after making this one from scratch, which was too labor intensive for me.
Coconut Cream Pie Crust
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons (or more) ice water
Filling
1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
Topping
2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract
For crust: Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour. Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.) Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
For filling: Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
For topping: Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely. Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.
Wednesday, November 25, 2009
Monday, November 23, 2009
Pumpkin Maple Pie
Pumpkin Pie with Pecan Streusel Topping
Recipe makes two pies
Pie Crust
From Cooks Illustrated
2 1/2 cups flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening , cut into 4 pieces
1/4 cup vodka , cold
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Pumpkin Maple Pie Filling
From Moosewood Restaurant Celebrations Cookbook
32 ounces pumpkin puree
3/4 cup pure maple syrup
5 eggs
2 cups milk, half-and-half or evaporated skim milk
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
Combine all ingredients and whisk together until smooth. Pour into prepared pie shell. Bake at 375 degrees for 55-65 minutes. Add Streusel topping half way through baking.
Streusel Topping
8 Tablespoons Butter
1 cup brown sugar
2/3 cup flour
Mix sugar and flour together. Cut in butter until mixture is crumbly.
Sunday, November 22, 2009
Aunt Pat's Cranberry Pie
At the intersection of pie, cake, and the abundance of fall harvest in New England is Aunt Pat's Cranberry Pie. This is not really a pie and not really a cake but a dessert that fully celebrates our state berry. Combining tart cranberries, flavorful walnuts and a luscious moist cake, this simple pie is the perfect antidote to the array of sweets and chocolate of the season.
Combine 2 cups of cranberries, 1/2 cup roughly chopped walnuts with 1/2 cup sugar. Put this in a generously greased pie plate or round cake pan depending on which side of the pie and cake debate your preferences lie.
In a separate bowl, combine 2 eggs, a pinch of salt, 1 cup unbleached flour, and 1 stick of melted margarine. A note from Aunt Pat reminds us to learn from her mistakes and not to substitute butter. Oh the mystery....
Pour the batter a top the cranberries and nuts. I like to mix things up, as you well know, and tend to stir this batter into the berries a bit to better combine. Sprinkle the top with a touch of sugar to make a crispier top.
Bake in a 350' oven for 40-50 minutes or until a cake tester, or a toothpick in my hands, comes out clean. This dessert needs to cool before serving. If you absolutely cannot wait, you will find that there is a sugar syrup on the bottom. This will reabsorb into the cake as it cools.
Serve with good friends and a really good vanilla ice cream.
For the swap, I would slide the frozen pie in to a preheated oven and plan to wait about an hour or even a bit longer before it is done baking.
Friday, November 20, 2009
Breton Apple Pie
Summary:
A gateau Breton is a specialty of Brittany; this nontraditional version adds a cooked-apple filling between 2 layers of dough with a cakelike texture.
You'll need a 10-inch round cake pan, 2 inches deep, and two 10-inch or larger cardboard disks or tart bottoms.
Keep the Breton loosely covered with plastic wrap at room temperature if you are serving it the day it is baked. Wrap well and freeze for longer storage. Defrost and bring to room temperature before serving.
Serve with sweetened whipped cream.
Makes one 10-inch pie, about 12 servings
Ingredients:
For the filling
• 3 tablespoons unsalted butter
• 2 1/2 pounds golden delicious apples, peeled, cut in half and cored; cut each half into 6 wedges
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon ground cinnamon
For the dough
• 8 ounces (2 sticks) unsalted butter, at room temperature, plus more for greasing the cake pan
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large egg yolks, plus an egg wash of 1 large egg beaten with a pinch of salt
• 2 3/4 cups flour (spoon flour into a dry-measure cup and level off)
Directions:
For the filling: Melt the butter over medium heat in a large pan that has a tight-fitting cover, such as an enameled cast-iron Dutch oven. Add the apples and sprinkle them with the sugar, lemon juice and cinnamon. Cook, covered, for about 10 minutes, checking them and stirring occasionally, until they are swimming in liquid. Uncover and cook for about 10 minutes, so the liquid evaporates; stir occasionally to keep the apples from sticking or scorching. (Most of the apples will disintegrate while the filling is cooking, making it like a chunky applesauce.) Remove from the heat and let cool while you make the dough.
For the dough: Set an oven rack on the lowest level of the oven; preheat to 350 degrees. Use a little butter to grease a 10-inch round cake pan. Cut a round of parchment or wax paper to fit in the bottom, then butter the paper. Have ready two 10-inch cardboard rounds or tart bottoms.
Combine the butter, sugar and vanilla extract in the bowl of a mixer. Beat at medium speed for 5 minutes, until the mixture is very light and aerated. Add the egg yolks one at a time, beating until smooth after each addition.
Remove the bowl from the mixer and use a large rubber spatula to incorporate the flour.
Place half of the dough in the bottom of the prepared pan. Use your fingertips to press the dough evenly over the bottom of the pan and about 1 inch up the sides. Spread the cooled filling over the dough.
Flour the remaining dough lightly on both sides and press it into a 10-inch disk (use a cardboard or tart pan bottom as a guide). Run a long-bladed knife or spatula under the dough to keep it from sticking. Invert the dough onto a separate floured cardboard and slide it onto the filling.
Brush the top of the pie with the egg wash. Use the tines of a fork to trace a lattice pattern on the top. Bake for 50 to 55 minutes, until the dough is nicely colored and baked through. Transfer the pan to a wire rack to cool for 10 minutes, then invert, unmold and turn right side up again (it's good to use one of the cardboard disks or tart bottom for this). Let cool completely.
To serve, slide the Breton pie onto a platter and cut it into wedges at the table.
Recipe Source:
Adapted from "The Modern Baker," by Nick Malgieri (DK Publishing, 2008).
NOTE - one time I forgot to bake this on the lowest rack in the oven and the bottom was undercooked, so it's pretty important to bake it on the lowest rack.
A gateau Breton is a specialty of Brittany; this nontraditional version adds a cooked-apple filling between 2 layers of dough with a cakelike texture.
You'll need a 10-inch round cake pan, 2 inches deep, and two 10-inch or larger cardboard disks or tart bottoms.
Keep the Breton loosely covered with plastic wrap at room temperature if you are serving it the day it is baked. Wrap well and freeze for longer storage. Defrost and bring to room temperature before serving.
Serve with sweetened whipped cream.
Makes one 10-inch pie, about 12 servings
Ingredients:
For the filling
• 3 tablespoons unsalted butter
• 2 1/2 pounds golden delicious apples, peeled, cut in half and cored; cut each half into 6 wedges
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon ground cinnamon
For the dough
• 8 ounces (2 sticks) unsalted butter, at room temperature, plus more for greasing the cake pan
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large egg yolks, plus an egg wash of 1 large egg beaten with a pinch of salt
• 2 3/4 cups flour (spoon flour into a dry-measure cup and level off)
Directions:
For the filling: Melt the butter over medium heat in a large pan that has a tight-fitting cover, such as an enameled cast-iron Dutch oven. Add the apples and sprinkle them with the sugar, lemon juice and cinnamon. Cook, covered, for about 10 minutes, checking them and stirring occasionally, until they are swimming in liquid. Uncover and cook for about 10 minutes, so the liquid evaporates; stir occasionally to keep the apples from sticking or scorching. (Most of the apples will disintegrate while the filling is cooking, making it like a chunky applesauce.) Remove from the heat and let cool while you make the dough.
For the dough: Set an oven rack on the lowest level of the oven; preheat to 350 degrees. Use a little butter to grease a 10-inch round cake pan. Cut a round of parchment or wax paper to fit in the bottom, then butter the paper. Have ready two 10-inch cardboard rounds or tart bottoms.
Combine the butter, sugar and vanilla extract in the bowl of a mixer. Beat at medium speed for 5 minutes, until the mixture is very light and aerated. Add the egg yolks one at a time, beating until smooth after each addition.
Remove the bowl from the mixer and use a large rubber spatula to incorporate the flour.
Place half of the dough in the bottom of the prepared pan. Use your fingertips to press the dough evenly over the bottom of the pan and about 1 inch up the sides. Spread the cooled filling over the dough.
Flour the remaining dough lightly on both sides and press it into a 10-inch disk (use a cardboard or tart pan bottom as a guide). Run a long-bladed knife or spatula under the dough to keep it from sticking. Invert the dough onto a separate floured cardboard and slide it onto the filling.
Brush the top of the pie with the egg wash. Use the tines of a fork to trace a lattice pattern on the top. Bake for 50 to 55 minutes, until the dough is nicely colored and baked through. Transfer the pan to a wire rack to cool for 10 minutes, then invert, unmold and turn right side up again (it's good to use one of the cardboard disks or tart bottom for this). Let cool completely.
To serve, slide the Breton pie onto a platter and cut it into wedges at the table.
Recipe Source:
Adapted from "The Modern Baker," by Nick Malgieri (DK Publishing, 2008).
NOTE - one time I forgot to bake this on the lowest rack in the oven and the bottom was undercooked, so it's pretty important to bake it on the lowest rack.
Thursday, November 19, 2009
Shredded BBQ Pork Tenderloin Subs
Ingredients
Pork Tenderloin - approximately 3.5 pounds
1/2 cup water
Salt & Pepper
BBQ Sauce
BBQ Sauce
½ cup ketchup
½ cup soy sauce
½ cup honey
2 tablespoons brown sugar (I used dark brown)
Combine all ingredients and mix well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Defrost pork (which may take more than one night). Place pork in crock pot and add ½ cup water. Salt and pepper the pork. Place on high for the first hour and then on low for another 8 hours. Check to see if the meat is done or flakes when probed with a fork. If so, drain liquid and shred the pork. Add desired amount of BBQ sauce and cook on low for another hour. Place the shredded BBQ pork in the sub roll and enjoy!
Pork Tenderloin - approximately 3.5 pounds
1/2 cup water
Salt & Pepper
BBQ Sauce
BBQ Sauce
½ cup ketchup
½ cup soy sauce
½ cup honey
2 tablespoons brown sugar (I used dark brown)
Combine all ingredients and mix well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Defrost pork (which may take more than one night). Place pork in crock pot and add ½ cup water. Salt and pepper the pork. Place on high for the first hour and then on low for another 8 hours. Check to see if the meat is done or flakes when probed with a fork. If so, drain liquid and shred the pork. Add desired amount of BBQ sauce and cook on low for another hour. Place the shredded BBQ pork in the sub roll and enjoy!
Wednesday, November 18, 2009
Mexican Chicken Stew
loaded with fiber and antioxidants!
1 lb. boneless, skinless chicken breasts, cut up bite sized
1 1/2 Tbsp flour
2tsp olive oil
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut up bite size (yellow peppers are pricey, but you need the special taste)
1 cup chopped onion
2 cups water
1 can (28 0z) diced tomatoes un drained
2 1/2 tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, drained
1/2 cup chopped Fresh cilantro (makes the dish so don't skip it)
1. sprinkle chicken with flour, toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken, saute 5 min. until cooked thru. remove
2. Heat remaining 1/2 tsp in oil. Add Sweet potatoes, pepper and onion. Cover and cook 7 minutes, stirring often, until lightly colored.
3. Add water, tomatoes, chili powder, garlic and oregano. Reduce heat, cover and simmer 10 minutes until vegetables are almost tender.
4. Add corn and beans. Simmer 2 min. until vegetables are tender. Remove from heat and stir in cilantro.
1 lb. boneless, skinless chicken breasts, cut up bite sized
1 1/2 Tbsp flour
2tsp olive oil
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut up bite size (yellow peppers are pricey, but you need the special taste)
1 cup chopped onion
2 cups water
1 can (28 0z) diced tomatoes un drained
2 1/2 tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, drained
1/2 cup chopped Fresh cilantro (makes the dish so don't skip it)
1. sprinkle chicken with flour, toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken, saute 5 min. until cooked thru. remove
2. Heat remaining 1/2 tsp in oil. Add Sweet potatoes, pepper and onion. Cover and cook 7 minutes, stirring often, until lightly colored.
3. Add water, tomatoes, chili powder, garlic and oregano. Reduce heat, cover and simmer 10 minutes until vegetables are almost tender.
4. Add corn and beans. Simmer 2 min. until vegetables are tender. Remove from heat and stir in cilantro.
Tuesday, November 17, 2009
Broccoli, Pepperoni and Three Cheese Calzones
Broccoli, Pepperoni and Three Cheese Calzones
Original Recipe Yield 6 servings (though mine only made 4 because I used a store bought pizza dough - I kept the filling size the same based on measurements below)
Ingredients
* 2 1/4 teaspoons active dry yeast
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 1/2 teaspoons white sugar
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 1/2 heads fresh broccoli
* 2/3 cup shredded provolone cheese
* 1/3 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 clove garlic, minced
* 1 cup diced pepperoni
* 1/4 cup olive oil
* salt and pepper to taste
* 1 egg, beaten
* 1 tablespoon water
* 2 tablespoons cornmeal
Directions
1. In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
2. In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
3. Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
4. Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
5. Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
6. In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
7. Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
8. Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Original Recipe Yield 6 servings (though mine only made 4 because I used a store bought pizza dough - I kept the filling size the same based on measurements below)
Ingredients
* 2 1/4 teaspoons active dry yeast
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 1/2 teaspoons white sugar
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 1/2 heads fresh broccoli
* 2/3 cup shredded provolone cheese
* 1/3 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 clove garlic, minced
* 1 cup diced pepperoni
* 1/4 cup olive oil
* salt and pepper to taste
* 1 egg, beaten
* 1 tablespoon water
* 2 tablespoons cornmeal
Directions
1. In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
2. In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
3. Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
4. Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
5. Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
6. In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
7. Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
8. Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Monday, November 16, 2009
Carrot Ginger Soup
2lbs Carrots, cleaned (or peeled), cut into 1 inch pieces
4 cups stock or water
1 -2 onions, chopped
oil
2 Tablespoons fresh ginger
2 garlic cloves
1/2 tsp cumin
Salt
Simmer the carrots in the water until tender. Saute the onions in the oil until soft, add garlic and ginger. Cook until unbelievably fragrant. Take the carrots and their liquid and the onions to the food processor. Puree the onions adding carrot water as needed. Add the carrots and remaining liquid and puree until everything is smooth. Return to pan if needed to warm everything up. Salt to taste.
This soup is amazing on those days you feel a cold coming on. It also freezes beautifully.
4 cups stock or water
1 -2 onions, chopped
oil
2 Tablespoons fresh ginger
2 garlic cloves
1/2 tsp cumin
Salt
Simmer the carrots in the water until tender. Saute the onions in the oil until soft, add garlic and ginger. Cook until unbelievably fragrant. Take the carrots and their liquid and the onions to the food processor. Puree the onions adding carrot water as needed. Add the carrots and remaining liquid and puree until everything is smooth. Return to pan if needed to warm everything up. Salt to taste.
This soup is amazing on those days you feel a cold coming on. It also freezes beautifully.
Sunday, November 15, 2009
Spinach, Pesto, and Cheese Lasagna
Ingredients
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese (I added an additional about 3/4 cup shredded mozzarella too)
Preparation
Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese (I added an additional about 3/4 cup shredded mozzarella too)
Preparation
Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
Tuesday, November 3, 2009
Harvest Pot Pie
1 medium, or 2 small onions, chopped
Oil
2 carrots, diced
2-3 medium potatoes, diced
1 tsp paprika
1 tsp basil
1 cup chopped red pepper
1 heaping cup of sliced mushrooms
1/2 cup corn
1/2 cup peas
2 Tbls butter
2 Tbls flour
1 tsp mustard
1 cup milk
2 cups shredded sharp cheddar cheese
Crust for one pie
Saute onion in oil until soft - about 3-5 minutes in a large frying pan. Add potatoes and carrots, cover and cook 10 minutes, stirring often. Add peppers, seasoning, mushrooms, peas and corn. Cook for 5-8 minutes more or until carrots are soft. Remove from heat then put into casserole dish. In a separate pan, melt butter and whisk in flour. Cook for a minute or two. Add mustard and slowly whisk in milk until blended. Cook until thickened. Add cheese, remove from heat and stir until smooth. Pour over veggies and poke if needed to get sauce to cover everything. Cover with crust. Cut slits and bake at 375' for about 30-45 minutes or until crust is golden brown.
Serve with beets and apple sauce.
Oil
2 carrots, diced
2-3 medium potatoes, diced
1 tsp paprika
1 tsp basil
1 cup chopped red pepper
1 heaping cup of sliced mushrooms
1/2 cup corn
1/2 cup peas
2 Tbls butter
2 Tbls flour
1 tsp mustard
1 cup milk
2 cups shredded sharp cheddar cheese
Crust for one pie
Saute onion in oil until soft - about 3-5 minutes in a large frying pan. Add potatoes and carrots, cover and cook 10 minutes, stirring often. Add peppers, seasoning, mushrooms, peas and corn. Cook for 5-8 minutes more or until carrots are soft. Remove from heat then put into casserole dish. In a separate pan, melt butter and whisk in flour. Cook for a minute or two. Add mustard and slowly whisk in milk until blended. Cook until thickened. Add cheese, remove from heat and stir until smooth. Pour over veggies and poke if needed to get sauce to cover everything. Cover with crust. Cut slits and bake at 375' for about 30-45 minutes or until crust is golden brown.
Serve with beets and apple sauce.
Monday, November 2, 2009
Goat Cheese, Pear and Leek Tart
The Washington Post, October 8, 2008
Summary:
This is a signature dish of Locke Modern Country Store owner Juliet Mackay-Smith, who came up with it when she was a caterer.The dough portion of this recipe makes more than you'll need for the tart. Use two-thirds of the dough to cover a 9-inch tart pan with a removable bottom. Wrap the remaining dough well and freeze for up to 1 month.
8 to 12 servings
Ingredients:
For the crust
3 cups flour
1 1/4 teaspoons salt
1 1/2 tablespoons sugar
8 ounces (2 sticks) chilled unsalted butter, cut into small pieces
1 large egg yolk
3 to 4 tablespoons cold water
For the filling
4 leeks, about 1 to 1 1/2 inches in diameter
2 tablespoons unsalted butter
1/4 cup dry white wine
1 1/2 cups heavy cream
10 ounces goat cheese
4 ounces low-fat cream cheese (do not use nonfat)
1 large firm pear, such as red or Anjou
Salt
Freshly ground black pepper
Directions:
For the crust: Combine the flour, salt and sugar in a large mixing bowl; mix well. Use a pastry cutter or cool hands (I used a food processor) to cut the butter into the flour until the mixture resembles coarse corn meal.
Combine the egg yolk and water in a measuring cup. Add to the flour-butter mixture a tablespoon at a time until the dough just comes together. (You might not need all of the liquid).
Divide the dough into thirds; shape two-thirds of it into a disk, then wrap in plastic wrap; chill for at least 15 minutes or up to overnight. (The remaining dough can be wrapped well and frozen for up to 1 month.)
Preheat the oven to 400 degrees.
Press the chilled dough into a 9-inch tart pan with a removable bottom, making sure it is even on the bottom and the sides. Trim/even off the top of the sides as necessary. Place a round of parchment paper or aluminum foil on the crust and fill with pie weights (can use dried beans as pie weights). Bake for 10 minutes, then remove the paper or foil and weights; bake for 2 to 5 minutes, until lightly golden. Let cool slightly.
For the filling: Remove the tough green tops and root ends from the leeks, leaving the white shanks and tender green portions. Slice those in half lengthwise and cut into 1/4-inch-thick half-rounds. Submerge the cut leeks in water and let them stand for a few minutes to remove any sand. Skim the leeks from the top of the bowl with a strainer, being careful not to disturb the sandy water, and drain.
Melt the butter in a large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, for five to 10 minutes, until they are tender and starting to brown. Add the white wine and heavy cream, stirring to mix well; cook, stirring occasionally to prevent sticking, for 5 to 10 minutes or until the liquid has reduced by half. The reduced mixture should show tracks from the spoon in the bottom of the pan when stirred; the texture should resemble that of loose custard. Remove from the heat and add the goat and cream cheeses, stirring just until melted and smooth. Let cool to room temperature.
While the mixture is cooling, peel and core the pear. Cut it into 1/4-inch dice (about 3/4 cup) and fold into the cooled mixture. Season with salt and pepper to taste.
Spread the mixture in the pre-baked pie shell, filling to 1/8 inch from the top of the shell. Bake for 28 to 30 minutes; the crust will be lightly browned but the top of the tart will not have much color; that is okay.
Let the tart cool and set for at least 10 minutes before serving.
Summary:
This is a signature dish of Locke Modern Country Store owner Juliet Mackay-Smith, who came up with it when she was a caterer.The dough portion of this recipe makes more than you'll need for the tart. Use two-thirds of the dough to cover a 9-inch tart pan with a removable bottom. Wrap the remaining dough well and freeze for up to 1 month.
8 to 12 servings
Ingredients:
For the crust
3 cups flour
1 1/4 teaspoons salt
1 1/2 tablespoons sugar
8 ounces (2 sticks) chilled unsalted butter, cut into small pieces
1 large egg yolk
3 to 4 tablespoons cold water
For the filling
4 leeks, about 1 to 1 1/2 inches in diameter
2 tablespoons unsalted butter
1/4 cup dry white wine
1 1/2 cups heavy cream
10 ounces goat cheese
4 ounces low-fat cream cheese (do not use nonfat)
1 large firm pear, such as red or Anjou
Salt
Freshly ground black pepper
Directions:
For the crust: Combine the flour, salt and sugar in a large mixing bowl; mix well. Use a pastry cutter or cool hands (I used a food processor) to cut the butter into the flour until the mixture resembles coarse corn meal.
Combine the egg yolk and water in a measuring cup. Add to the flour-butter mixture a tablespoon at a time until the dough just comes together. (You might not need all of the liquid).
Divide the dough into thirds; shape two-thirds of it into a disk, then wrap in plastic wrap; chill for at least 15 minutes or up to overnight. (The remaining dough can be wrapped well and frozen for up to 1 month.)
Preheat the oven to 400 degrees.
Press the chilled dough into a 9-inch tart pan with a removable bottom, making sure it is even on the bottom and the sides. Trim/even off the top of the sides as necessary. Place a round of parchment paper or aluminum foil on the crust and fill with pie weights (can use dried beans as pie weights). Bake for 10 minutes, then remove the paper or foil and weights; bake for 2 to 5 minutes, until lightly golden. Let cool slightly.
For the filling: Remove the tough green tops and root ends from the leeks, leaving the white shanks and tender green portions. Slice those in half lengthwise and cut into 1/4-inch-thick half-rounds. Submerge the cut leeks in water and let them stand for a few minutes to remove any sand. Skim the leeks from the top of the bowl with a strainer, being careful not to disturb the sandy water, and drain.
Melt the butter in a large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, for five to 10 minutes, until they are tender and starting to brown. Add the white wine and heavy cream, stirring to mix well; cook, stirring occasionally to prevent sticking, for 5 to 10 minutes or until the liquid has reduced by half. The reduced mixture should show tracks from the spoon in the bottom of the pan when stirred; the texture should resemble that of loose custard. Remove from the heat and add the goat and cream cheeses, stirring just until melted and smooth. Let cool to room temperature.
While the mixture is cooling, peel and core the pear. Cut it into 1/4-inch dice (about 3/4 cup) and fold into the cooled mixture. Season with salt and pepper to taste.
Spread the mixture in the pre-baked pie shell, filling to 1/8 inch from the top of the shell. Bake for 28 to 30 minutes; the crust will be lightly browned but the top of the tart will not have much color; that is okay.
Let the tart cool and set for at least 10 minutes before serving.
Butternut Squash Soup
1 whole butternut squash
6 cups water
1 large onion, chopped
fresh ginger, grated or chopped (about 1 inch)
10 baby carrots, chopped
3 stalks celery hearts, chopped
2 granny smith apples (optional) peeled, cored and chopped
3 Tablespoons butter (I use unsalted)
1 teaspoon salt
ground pepper, to taste
½ cup cashew butter
sage, fresh or dried
Peel and chop squash into similar sized pieces. Put in big pot with water and bring to a boil. Reduce temperature so the water doesn’t boil over. Boil until squash is very soft. Leave in hot water.
Meanwhile, melt butter in another large pot. Cook onions, ginger, carrots, celery and apples over medium heat until very soft. I usually add some squash liquid so these ingredients get very soft but not dry.
Drain squash but reserve the water. Put squash into the pot with the onions. Add salt, pepper, cashew butter and sage and blend. An immersion blender is best, but you can use a regular blender (take care because of the heat.) Adjust seasoning if necessary. The "soup" will be very thick. I add all the reserved squash water to thin it out. You can use water, vegetable or chicken stock to thin it out. This soup keeps well for a while.
Alternatively, you can reserve half of the onion carrot mixture if you want chunks in your soup (add after blending.)
6 cups water
1 large onion, chopped
fresh ginger, grated or chopped (about 1 inch)
10 baby carrots, chopped
3 stalks celery hearts, chopped
2 granny smith apples (optional) peeled, cored and chopped
3 Tablespoons butter (I use unsalted)
1 teaspoon salt
ground pepper, to taste
½ cup cashew butter
sage, fresh or dried
Peel and chop squash into similar sized pieces. Put in big pot with water and bring to a boil. Reduce temperature so the water doesn’t boil over. Boil until squash is very soft. Leave in hot water.
Meanwhile, melt butter in another large pot. Cook onions, ginger, carrots, celery and apples over medium heat until very soft. I usually add some squash liquid so these ingredients get very soft but not dry.
Drain squash but reserve the water. Put squash into the pot with the onions. Add salt, pepper, cashew butter and sage and blend. An immersion blender is best, but you can use a regular blender (take care because of the heat.) Adjust seasoning if necessary. The "soup" will be very thick. I add all the reserved squash water to thin it out. You can use water, vegetable or chicken stock to thin it out. This soup keeps well for a while.
Alternatively, you can reserve half of the onion carrot mixture if you want chunks in your soup (add after blending.)
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