Thanksgiving 2012 Manicotti

Another year, another Thanksgiving without turkey, and certainly not to be missed.  Truth be told, I was always partial to the leftovers, day after (white meat specific), so it is a pleasure to be able to have something different on Thanksgiving without the stress of cooking all day.   This year, I whipped up a new recipe, using sweet potatoes, chanterelles and more.  It turned out divine, and was great for "used food" as well.   With the exception of the cheese part of the filling, this can be made ahead of time, allowing ease for prep, and is so noted after each part of the recipe.

Roasted veggie ingredients

·         2 garnet sweet potatoes (approx 1 pound), peeled, cut into cubes

·         1/3 lb chanterelles, chopped coarsely

·         ¼ yellow pepper cut into match sticks

·         2 large shallots, chopped

·         ¼ fennel bulb (remove core), sliced thin

·         4 cloves of garlic, smashed to release flavors

·         1 Italian sausage (since we are veg-heads I used Tofurky Italian Sausage)

·         1 teaspoon sea salt

·         olive oil to drizzle the veggies for roasting

·         Marsala wine

Roast above veggies at 400 for 45 minutes, stirring occasionally, halfway through, drizzle 1-2 tablespoons of Marsala wine, remove, cool.

Note - this can be done ahead of time (a day or so)

Cheese filling ingredients

·         10 ounces of ricotta cheese

·         1 large egg plus 1 egg white

·         ¼ cup freshly grated Parmesan (can use Tillamook Italian blend)

·         ¼ cup gorgonzola cheese

·         Fresh sage to taste

·         1 teaspoon sea salt

Place roasted veggies and above cheese filling ingredients into a food processor.  Blenderize, to remove large lumps (in order to “squeeze” into manicotti shells).  If extra moisture is required, drizzle in a bit of olive oil or Marsala wine. Note - the sausage can be extra challenging if not chopped up well enough.

Bechamel Sauce

·         3 cups milk (this year I used organic non-fat and half and half combined), heat to 200 degrees

·         in 2 quart sauce pan, melt 4 tablespoons of butter  

·         when sizzling add in 3.5 tablespoons of flour

·         mix together well and cook (do not brown) for 5 - 7 minutes

·         add in the dairy mixture and cook for an additional 20+ minutes

·         product should have the appearance of melted ice cream (thickened)

·         add in ¼ cup of fresh gorgonzola, 1 tablespoon of pesto (I make my own) and 2- 4 tablespoons of fresh chopped basil

Note - can be made ahead, but is best when warmed to room temp before using

To prepare

·         1 package Manicotti shells (about 14 shells) uncooked

·         lasagna pan, lightly coated with olive oil

·         pour ½ cup + of béchamel sauce on bottom

·         stuff the shells (John uses a gallon Ziploc, with a corner cut off)

·         Arrange the stuffed shells in pan

·         Pour remaining béchamel sauce on top
layer w/ ½ pound of fresh mozzarella cut into matchsticks

·         drizzle Marsala wine around the edges

·         cover w/ foil

·         bake for one hour at 400 degrees

·         let sit 10-15 minutes before serving

 And as my hero, Julia would say…Bon Appétit!

this recipe is for "sister" Kim!

Broccoli Barley Soup

Prep time: 1/2 hour

Cooking time: 1.5 - 2 hours
Yield: 3 quarts

Ingredients

· 3 garlic cloves, minced

· 1 large onion, chopped

· 1carrot chopped / halved and diagonal

· ½ cup sliced fresh mushrooms

· 3 tablespoons butter/ olive oil (combined)

· 2 quarts vegetable broth

· 3/4 cup uncooked medium pearl barley

· 1 pound fresh broccolini

oChop stems coarsely for cooking

oCut florets off of stem and set aside for later use

· 1 cup half-and-half cream

· 1/8 teaspoon white pepper

· ¼ cup dry sherry

· 1 tablespoon Dijon mustard

· ½ cup Tillamook “Italian” cheese (pre-grated in a bag)

Directions

· In a large saucepan or Dutch oven, saute the garlic in the butter /olive oil.  When translucent add the next three ingredients until tender. Add the vegetable broth, white pepper and bring to a boil. Reduce heat; cover and simmer for one hour. 

· Using an immersion stick, puree above ingredients.

· Add barley to pot, return heat to a low boil then reduce to a simmer and “lid”.

· Cook for an additional 30 minutes.

· Add half and half at the end of the thirty minutes, with the Dijon, sherry and half and half.  Blend together well, add in the cheese.  Ready for serving once heated through.  If too thick (NEVER!) thin with broth or half n’ half.  Serve and as Julia would say....
Bon Apetit!

 

Life with Metsuki

Last summer (on July 4^th) our dear Tara Dog departed this planet.  It was a long tough summer without her.  Her spirit lives on and is ever present in our home and hearts.

In mid August, we decided to start the search for another dog, as our home seemed so empty without her, even with our lively kitties (Una and Taika).  After a relatively tedious 3 month search, John and I adopted a chocolate lab puppy (4 months old).   As a bit of historical, when we first started the search we had both agreed that a puppy was not in the forecast…. HOWEVER, after numerous visitations to shelters in the area, meeting dogs that seemed totally disinterested in us, and a few odd experiences with craigslist and owners seeking to find new homes for their dogs, we stumbled across “Suki” and pretty much were captured by her very amazing and magical eyes.  Yep, she lured us in.

Included in the adoption fee at the Humane Society (Bend) is a gift certificate for free kibble from the locally owned Pet Express.   So! In addition to bringing home an exuberant puppy, we also came home with offerings of dry kibble and a bag of meat and veggie frozen biscuits. I of course, being the label reader, decided that while I loved the concept of the frozen patty (chock filled with meat and other goodies), that I could also create a similar product for less money.  One challenge of course, that we are vegetarians (specifically, the odor of cooking meat in the house is not something John cares for).   Thus as an alternative, I came up with the solution of making veggie patties for Suki and inter-mixing them with the frozen carnivore patties from Pet Express.  Best of all, they are healthy for Suki.

Recipe as follows:

2 cups of brown rice (cooked)

1 large sweet potato baked (leave skin on)

1 cup of fresh cranberries

1 organic carrot (cooked)

1 organic Fuji apple

½ cup (maybe less) of veggie broth

In a food processor, mix up the brown rice with the baked sweet potato, adding veggie broth to mixture (will blend easier).  Add in the fresh cranberries, organic cooked carrot and chopped apple, process until smooth, no lumps.  Use the veggie broth while processing, for the consistency you desire.

Line a muffin tin with plastic wrap, and place a ¼ cup of the mixture into each cup.  Freeze.  Once the product is frozen, remove and wrap in wax paper and place in a Ziploc.  This recipe made 16 (1/4 cup amount) portions.    Amount is dependent on size of sweet potato etc. 

My next batch I am hoping to fire up the barbecue, grill a few chicken tenders and salmon and add that to the mix.   Stay tuned!

Woof Woof! (which means bon appétit! in dog language).

"Heart Attack" Mac & Cheese

As fall has arrived with very chilly evening temps, yesterday seemed like a good day to fire up a batch of my heart attack mac.  This recipe is not for the faint hearted from a prep time perspective... that said, it is well worth all of the trouble.  Ohhh, this is every so cheesy and then some.

“Heart attack” Mac & Cheese (serves 8 )

5 T butter / softened

½ pound + of porcini mushrooms, or chanterelles or a blend of both.

Sea salt to taste

1 pound pasta of your choice cooked,, drained and lightly tossed with olive oil

8 oz. sharp white cheddar (grated)

8 oz. sharp yellow cheddar (grated)

8 oz.  Parmesan – Reggiano or Asiago (grated) and divided into 2 portions

½ teaspoon cayenne pepper

½ teaspoon of dry mustard

½ teaspoon of Mae Ploy Sweet Hot Chili Sauce (can substitute Sriracha Hot Chile Sauce)

1/ 2 cup of fresh dried bread crumbs (yesterday I did a blend of toasted pinenuts and breadcrumbs)

4 cups pepper infused Béchamel sauce (recipe below, can be made ahead)

To infuse the milk for Bechamel sauce

1 - 2 dried pasilla pepper

4 cups of evap or milk of your choice

 2 -3 cloves of fresh garlic

3 bay leaves

Place ingredients in a small sauce pan, turn on med high

Bring to ALMOST boil (think steaming) but not quite (it will bubble around the edges) …. turn to low heat and simmer for an hour and then turn off (the longer it infuses the better)

Can also be done ahead of time, but do bring to room temp for the sauce

Strain when done - set aside passilla peppers for adding into the finished sauce product if desired.

Bechamel Sauce Prep

6 tablespoons of butter

2 – 3 cloves of minced garlic

1/3 cup of flour (I used spelt/ and sifted it)

4 cups of infused milk (recipe called for whole but can be tweaked)
If you do not infuse the milk, bring to room temp before making the sauce
½ teaspoon of sea salt

In a heavy medium sized sauce pan, melt the butter over low heat.  Add the garlic in and cook 1 – 2 minutes taking care to not brown.   Whisk in the flour.  Cook, whisking often, taking care to not let the flour get brown, this takes about 4 – 5 minutes.  Remove from heat and stir in hot milk.  Whisk in the salt. Return the saucepan to medium heat and bring to a low simmer.  Cook, stirring constantly until the sauce has thickened; this should take at least 10 minutes.   There should be no lumps, but if there are, using a strainer, push the sauce through it removing all lumps. **This sauce can be used warm or cooled.  If cooling, cover with plastic wrap pressed onto the surface and refrigerate for up to 1 day.  Return to room temperature before using.

Slice mushrooms, sauté lightly in 1 – 2 tablespoons of olive oil. If more moisture is needed, splash a bit of white wine when cooking.  Add to the finished Bechamel sauce. Stir cheeses into the completed Béchamel sauce and reserve 1 cup of Parmesan blend for later use. Add in the mustard and hot chile sauce; gently fold in the chantrelle and poblano pepper(s).  Pour the sauce over the pasta in the baking dish. **Note – if desired you can tightly cover at this point, and refrigerate up to 24 hours.

Preheat the oven to 400 degrees.   Place pasta in a 3 quart baking dish, lightly coated with olive oil (or olive oil spray).   Pour over the Bechamel/cheese sauce and mix together well.

In a small bowl blend together the bread crumbs and remaining cup of Parmesan blend cheeses.  Sprinkle over the pasta and sauce.  Bake at 400 degrees for 30 minutes (if the mac/cheese has been refrigerated cook for approximately 45 minutes). 

Let stand for 5 minutes before serving.   Serve hot…. This is great with a spinach salad or spicy coleslaw.

Additional notes***this dish can be frozen in tightly wrapped plastic packages and kept up to one month in the freezer and is also great for portioning out for "brown bag" lunches.

Last but not least - as Julia would say!! BON Appetit!

Dinner with the Tracester

This last Friday night for me, turned out to be a rarity in my life, a "girls only night".  With Johne on his Antiques Road Trip adventure, and the weather shape-shifting towards autumn, it was the perfect opportunity to get together with Trace.  As she is one of my favorite foodie fans.... I decided to try out a new pizza recipe on her.... plus, I had these gorgeous green organic figs.

Trace arrived soon after her work day ended, I put the pizza dough on to rise and as a double bonus, I was able to apply my Shoden Reiki training and do a healing session for her.  With the aspen’s quaking and wind chimes as background music, it was a great experience for both of us.   The rest of the evening (actually she ended up staying for the weekend) was filled with great conversation, laughter and a yummy dinner.   Pizza recipe as follows:  

Spelt crust (this can be easily adapted for those who don’t or cannot eat gluten)

7/8 cup of warm water (110 degrees works best

2 teaspoons of active rising yeast

1 teaspoon of sea salt

1-2 tablespoons of extra virgin olive oil

2 ¼ cups of spelt flour

Place warm water in a mixing bowl, gently add the yeast, let proof (sit) for 10 minutes.

Add in the remaining ingredients and if required use the full amount of olive oil

Knead until the dough pulls away from the mixing blade

Place in a well oiled bowl, and let sit in a warm spot for an hour

Remove from bowl, prepare surface for baking the pizza on

Last night, I used a large piece of foil, coated with olive oil, sprinkled with organic blue corn meal

Gently massage the ball into a large circle (or dare to be different and do a square), patting out into the desired size of pizza (could do two small crusts instead).   Gently brush with olive oil, set aside until ready for toppings.

Pizza topping

8 luscious green figs - cut in half

½ of a red and white onion, sliced thin

6 leaves of fresh basil

¼ cup (or more desired on taste) of gorgonzola

½ cup of freshly grated parmesan cheese

½ cup of Tillamook Italian cheese (blend of mozzarella, smoked Provolone and parmesan)

Note - you can use more of the cheeses depending on taste

Johnny’s garlic seasoning

To caramelize the figs

1/8 cup  of olive oil and honey, blended together

1 Tablespoon of Balsamic vinegar

1 teaspoon of fresh chopped rosemary

1 teaspoon sea salt

1 Tablespoon of Marsala (sweet) wine

Coat the bottom of a heavy skillet (I used cast iron) with the above mixture

Place the seed side down in the mixture

I used our outdoor grill for this piece at a 400 degree temperature

Cook the figs, watching carefully for 15 - 20 minutes

The mixture will thicken towards the end, when it does add in the Marsala and cook on a high temp, to glaze the figs

Remove from pan, place on plate and set aside

This can be done several hours in advance for ease of prep

To caramelize the onions

1 Tablespoon each, butter & olive oil

Melt in a skillet, add the onions, coat well, add in 1 Tablespoon of organic turbinado sugar and

1 teaspoon of fresh lemon thyme 

Cook and caramelize for at least 15 minutes (can do longer)

Building the pizza!!

Lightly sprinkle part of the parmesan cheese on the crust

Place the caramelized figs on top

Place the caramelized onions on top

Crumble the gorgonzola on top of above figs/ onions

Sprinkle remaining parmesan and Italian blend and a wee bit of Johnny’s garlic seasoning for

extra zip.

I grilled the pizza on our outdoor grill at 400 degrees for 20 minutes, rotating it to get an even bake.  As an alternative you can bake in the oven, same temp and same format.

Remove, slice and ENJOY!

AND as my favorite kitchen hero, Julia says…..”Bon Appétit!”

Roasted Tomato Pizza Sauce

Once again, it is my favorite - big fat tomato season!! Several weeks ago, I had some "tired" tomatoes and was unsure as to how to use them up. After searching through my recipes - I decided to roast them and turn them into pizza sauce.  It was an easy fix and a great foundation for a homemade pizza.

Ingredients
Super ripe tomatoes
Olive oil
Sea salt
Fresh basil

If desired could also toss in slices of red peppers to spice up the sauce

Directions
Chop tomatoes / leaving skins and seeds in
Drizzle with olive oil - warning! don't get heavy handed with the olive oil
Add in a bit of sea salt (no more than a teaspoon)
Chop up the fresh basil

Place all ingredients in a baking (think lasagna) dish.  I use a Calphalon
roasting pan.

Bake slow and low (300 + degrees) for about an hour until the tomatoes have the appearance of a "lumpy" sauce. This can be done in the oven - or I use my "grill" in the summer months to keep the temps down in our home.  Either way works great!

Cool sauce while making crust

Use directly on pizza crust for a sauce, but be sparing!
For a neapolitan pizza - check out my 9/24/2011 blog.

Most important!
Enjoy..... and as Julia would say "Bon Apetit!"

Death By Chocolate (Brownies)

This recipe is for Fairmaiden and Stephanie .....

Ingredients

7 ounces of organic semi sweet dark chocolate

8 ounces of unsalted butter

1 ¾ cups of brown sugar

4 eggs

1 1/3 cups spelt flour (can also use rice flour or a gluten free blend for a gluten free brownie)

1/ 4 teaspoon baking powder

1/3 cup organic cocoa, sifted

1/3 cup Medaglia’ D’Oro (espresso powder)

1 ½ cups fresh raspberries and/or blueberries... OR both

Note –  frozen berries work for this recipe and you do not have to defrost them

Preheat oven to 375 degrees

Melt chocolate / butter over low heat, stir until smooth

Remove from heat and let mixture cool

Mix butter/chocolate in mixing bowl with sugar and eggs

Sift together the flour, baking powder, cocoa and espresso powder

Add to chocolate, butter, sugar and egg mixture

Mix until all ingredients are combined

Spray a 9x9 inch glass baking with canola spray

Line with parchment paper

Pour brownie batter into pan 

Top with berries

Bake @ 375 for 45 + minutes

Enjoy!! OR as Julia would say...."Bon Appetit".

Doodle Dog Biscuits

Yesterday (4th of July) our beloved Tara Dog took her last breath in our arms. We have had the good fortune to share our journey with her for almost 10 years.  She found us - and while I am partial, I must confess, she was a sweetheart of a dog, mellow and most loveable.  She will be greatly missed, in so many aspects... and especially on my/our daily morning walks out into the desert.

Today's recipe features Tara's dog biscuit recipe.  I will miss making her "biscuits" and her asking for them.

Preheat oven to 350

Ingredients

·        4 cups of spelt flour (can substitute whole wheat)

·        1 cup of whole grain oats

·        ½ cup wheat germ

·        ¼ cup of cornmeal

·        ¼ cup nutritional yeast (powdered form)

·        2 Tablespoons of parsley (dried or fresh will work)

·        4 Tablespoons of molasses

·        1/3 cup of olive oil / or other

·        1 ½ cup of vegetable stock (can use water)

·        Combine dry ingredients, and then add the molasses, stock (water) and olive oil.

·        Knead until all blended together well (can take 2-3 minutes)

·        Roll out dough to ¼ “thickness and cut with cookie cutter of your choice

·        Bake at 350 degrees on parchment paper (or ungreased cookie sheet) for 30 minutes, or until edges start to brown

·        Cool and freeze in containers.

For the "gluten" intolerant dog in your life, this can easily be adapted.  I have used brown rice flour, millet flour, oat groats (ground up) and other gluten free products.  Most important is to keep the measurements similar to the amounts in the above recipe.

Depending on size of cookie cutter, this makes about 160 dog biscuits (I use a 1/ ½  heart shape cutter)

yummy yogurt

Harmony - this one's for you... for when you have time ;-) 

Homemade Yogurt 

30 oz blend of non-fat organic milk and water

14 dry oz. cups instant nonfat dry milk

2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)

I use 4 tablespoons

Recipe + ½ 

45 ounces of milk/ water 

21 oz of dried evaporated milk 

6 T of yogurt starter

 ** this makes 2 quarts (I put them in ½ pint glass canning jars)

Items for making yogurt

Candy Thermometer

Large soup pot

Smaller soup pot to fit inside larger pot

Dutch oven or heavy weight pot that radiates heat for the process

2 large bowls – one to fit inside the other (for cooling the temp to 115 in an expedient fashion)

Ice/ and water for ice bath

2 electric heating pads

Step 1: In a large saucepan combine the water, milk & evaporated milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. 

Step 2: while the milk/ water/ evaporated milk co-mingle set a larger pot that the smaller pot can sit in easily (think double boiler) and heat the larger pot to a boil.  Turn temperature down, place smaller pot with milk etc into the larger pan. Place the candy thermometer in the milk ingredients/ watch carefully until it heats to 180 degrees (this does not take very long if you boil the water first). This kills off any competing bacteria so that the yogurt will respond better to the acidophilus cultures.

Remove from the stove, pour milk mixture into a large bowl and then set in an ice bath.  Reduce temperate to 115°. If the milk is any hotter than this then it will kill off the yogurt cultures.

Add the yogurt starter to the warm milk mixture Stir well. Allow it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt completely.

Carefully pour the mixture into sterilized, pint sized wide-mouthed canning jars, or another clean, quart-sized container.

Place the jars into the Dutch oven, pour water into the pan (water temp should be between 90 – 100 degrees.  In a warm spot, put one heating pad doubled over on medium heat – place the Dutch oven on top / with lid and then cover with other heating pad (I put it on high) … to incubate the yogurt it takes approximately 6 to 8 hours, or until it is set (incubation time is based on atmospheric conditions).  The longer it incubates, the tartness flavor increases. Remove from Dutch oven and let sit, cool, then refrigerate.  Tip – check temperature of the water occasionally (once an hour) to ensure that it maintains proper temp for incubation.

Notes – can purchase a quart of yogurt and freeze into 4 tablespoon amounts for ease of making numerous batches.