Spinach-Artichoke Caserole

Ingredients

• 2  (10-ounce) packages frozen chopped spinach, thawed
• 1  (14-ounce) can artichoke hearts
• 2  tablespoons  butter or margarine
• 2  tablespoons  chopped onion
• 2  tablespoons  all-purpose flour
• 1/2  cup  milk
• 3/4  teaspoon  garlic salt
• 1/2  teaspoon  pepper
• 1  teaspoon  Worcestershire sauce
• 3/4  cup  shredded Parmesan cheese

Preparation

Drain chopped spinach well, reserving 1/2 cup liquid. Gently press spinach between layers of paper towels. Set spinach aside.

Drain artichoke hearts, discarding liquid, and cut in half.

Melt butter in a 3-quart saucepan over medium-high heat; add onion, and sauté until tender. Add flour; cook, stirring constantly, 1 minute. Stir in reserved spinach liquid and milk; cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in spinach, artichoke, garlic salt, pepper, and Worcestershire sauce. Spoon into a lightly greased 1 1/2-quart baking dish. Sprinkle with cheese.

Bake casserole at 350° for 30 minutes.

Spicy Spinach-Artichoke Casserole: Substitute 1 (10-ounce) diced tomato and green chiles, undrained, for milk and spinach liquid and 3/4 cup shredded Monterey Jack cheese with peppers for Parmesan cheese.

Sauteed Wild Mushrooms

Ingredients

* 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
* 1/2 cup good olive oil
* 1 cup chopped shallots (4 large)
* 4 tablespoons (1/2 stick) unsalted butter
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons chopped garlic (6 cloves)
* 1 cup chopped flat leaf parsley

Directions

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.

Heat the olive oil in a large (11 – inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Meatballs with red sauce

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Feta-Spinach Salmon Roast

Ingredients
3 oz cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced, including the crisp part of the green
1/2 cup fresh spinach, chopped
2 skinless salmon fillets of roughly equal size and shape, totaling 3/4 pound
Olive Oil

Directions
1. Preheat oven to 350 F.

2. Combine the cream cheese and feta, mashing and stirring with a fork until well blended.  Add the scallions and spinach.  Combine well.

3. Spread the mixture evenly over one salmon fillet. (The filling will be abou5 3/4 inch thick).  Top with the second salmon fillet.  Brush both sides with olive oil, turning the whole thing over carefully with a spatula.

4. Place the loaf on a shallow baking pan, and bake for 20 minutes.  Slice carefully with a sharp, serrated knife.

Chewy Oatmeal Raisin Cookies

• 3 cups rolled oats
• 1/3 cup chopped walnuts or pecans
• 1 cup raisins
• 1 cup water
• 1 1/2 cups sugar
• 1/2 cup apple butter
• 2 large eggs
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Directions

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat with cooking spray.

Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.

Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.

Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well.

Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.

Stir-fried Garlic Chicken

Before cooking
In a medium bowl, mix together thoroughly:
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine or dry white wine
- 2 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar

Cut into 1 1/2 x 1/2 inch pieces (this is more easily done if the chicken is partially frozen):
- 1 1/2 pounds boneless, skinless chicken thighs

Toss in the soy sauce mixture.  Cover with plastic wrap and let stand for 20-30 minutes.  On a small plate place:
- 4 teaspoons finely minced garlic
- 1 tablespoon finely minced peeled fresh ginger

On another small plate, place:
- 20 snow pea pods, trimmed
- 1 medium onion, cut into 1/4 inch thick slices

In a small bowl, mix together thoroughly:
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon red pepper flakes

Have ready:
- 2/3 cup chicken stock
- 3 scallions, sliced lengthwise into thin strips, then cut into 2 inch sections

To cook
Heat a wok or large skillet over high heat until hot.  Add 2 tablespoons peanut oil.  Swirl the oil around the pan until very hot but not smoking.  Add the minced garlic and ginger and stir briefly until the garlic is very slightly browned.  Add the chicken and quickly stir and flip in the oil to separate the pieces.  Continue to toss and cook for about 3 minutes.  Add the chicken stock and swirl until the stock is heated through.  Add the snow peas and onions, stir once, cover, and cook for 2 minutes.  Uncover the pan and add the soy sauce mixture.  Stir lightly until all pieces are thoroughly coated.  Sprinkle with the scallions, stir lightly, and remove to a serving dish.  Serve immediately.

Cream Cheese Marbled Brownies

Cream Cheese Marbled Brownies
Adapted liberally from Cook’s Illustrated (found on Smitten Kitchen)

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

For swirl
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour

For brownies
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325°F. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. Beat cream cheese and two tablespoons butter in medium bowl until light and fluffy. Gradually add 1/4 cup sugar and beat until well blended. Beat in egg. Mix in one tablespoon flour. Set mixture aside.

3. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

4. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

5. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

6. Transfer half of batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Pour cream cheese mixture over, then second half of brownie batter. Swirl the batters together decoratively with the tip of a knife. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 35 to 45 minutes, watching carefully for overcooking. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

Champagne and Asparagus Risotto

• 2 Tbs olive oil
• 1 medium onion, minced
  
• 1 cup arborio rice
• 1 1/2 to 2 cups chicken broth
  
• 2 cups Champagne
• 1 lb medium sized asparagus, trimmed
  
• black pepper, freshly ground
• salt
• 1 Tbs butter
• 2 Tbs Pecorino-Romano cheese, freshly grated

Directions

1. In a large skillet, heat the olive oil over medium heat.
2. Add onion and cook until the onion is translucent.
3. While onion is cooking, blanch asparagus for 2-3 minutes, plunge into ice water and cut into 1 inch pieces.
   
4. Add rice, stirring to coat all the grains. Cook, stirring, for a few minutes.
5. Add 1 cup stock. Cook, stirring, until stock is absorbed.
6. Add 1 cup Champagne or Saumur. Continue to cook over medium heat, stirring frequently.
7. When almost absorbed, add the rest of the Champagne.
8. After the Champagne is absorbed, add 1/2 cup of the stock. Cook, stirring, until the liquid is almost absorbed.
9. Add the rest of the stock in small amounts until rice is tender, about 30 to 40 minutes from when you put in the first cup of stock. I always find that the liquid to rice ratio is relative to the quality of the rice. You may need more than 4 cups liquid, you may need less.
10. Just before the last of the stock is added, add the asparagus to the rice.
    
11. Stir in freshly ground pepper, to taste.
12. Add the butter and cheese.
13. Stir well, taste for seasoning, adding salt and pepper if necessary.

Ina Garten’s Chicken Pot Pie

Ingredients

nocoupons

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves

For the pastry:

nocoupons

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Peanut Butter Thumbprint Cookies

found on epicurious

Ingredients

Cookies

• 1 cup bleached all-purpose flour (dip and sweep method) (5 ounces = 142 grams)
• 1 teaspoon baking soda (5 grams)
• 1/8 teaspoon salt
• 1/2 cup light brown sugar (firmly packed) (3.75 ounces = 108 grams)
• 1/4 cup granulated sugar (1.75 ounces = 50 grams)
• 1/2 cup unsalted butter (4 ounces = 113 grams)
• 1 cup smooth peanut butter (9.25 ounces = 266 grams)
• 1 large egg (3 tablespoons + 1/2 teaspoon) (1.75 ounces = 50 grams, weighed without the shell)
• 1/2 teaspoon pure vanilla extract (2 grams)

Milk Chocolate Topping

• 2 (3-ounce) bars milk chocolate (6 ounces = 170 grams)
• 2 (3-ounce) bars bittersweet chocolate (6 ounces = 170 grams)
• 6 tablespoons unsalted butter (room temperature) (3 ounces = 85 grams)

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 375°F.

Food Processor Method
Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.

Electric Mixer Method
Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.

For Both Methods
Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)

Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.

Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.

Fill the centers with the cherry preserves or milk chocolate toppings.

On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.

Milk Chocolate Topping
Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.

Store:
Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.

Keeps:
1 month if filled, several months unfilled.

Smart Cookie
• For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.

• The dry ingredients are sifted together because baking soda has a tendency to lump.

• Using superfine sugar will result in fewer cracks in the cookie’s surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.

• These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.

• For a more delicate flavor and a finer, less “sandy” texture, that does not crack, try a batch using half the amount of peanut butter. The cookies will also be flatter and crisper.

• Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.

• Allow the cookie sheet(s) to cool completely before using for the next batch.

• Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

• For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny.