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posted by the Pitzers on April 6, 2013
Serves 4-6.
INGREDIENTS
- 1 Tbsp lemon juice
- 2 cups milk
- 2 tsp grated lemon zest
- 1 cup unbleached all-purpose flour (5 ounces)
- 1½ cups yellow cornmeal (preferably stoneground)
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 large egg
- 3 Tbsp unsalted butter, melted and cooled slightly
- 2 tsp vegetable oil
- 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
INSTRUCTIONS
- Whisk lemon juice, milk, and zest in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Note: When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
From Cook’s Illustrated, July 2003
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posted by the Pitzers on January 2, 2013
Serves 12 (can easily be halved)
Ingredients
- 12 eggs
- 2-1/2 cups milk or half & half
- Salt And pepper, to taste
- 4 Tbsp Minced Fresh Oregano (or Parsley, Basil, Etc.)
- 1 loaf crusty bread, cut into cubes
- 2 pounds breakfast sausage patties, cooked and cut into cubes
- 1 large bunch of kale, torn into pieces
- Olive oil
- 16 ounces white mushrooms, halved
- 2-1/2 cups grated Monterey Jack cheese
Preparation Instructions
Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.
Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.
Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.
Layer half the bread, half the kale, half the mushrooms, half the sausage, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.
Cover with foil and refrigerate overnight if possible.
To bake, remove from fridge 20-30 minutes before baking. Bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.
From http://thepioneerwoman.com/cooking/2012/01/sausage-kale-strata/
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posted by the Pitzers on December 11, 2012
Serves 4.
Ingredients
- 2 medium to large Delicata squashes, halved and seeds removed
- 4 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 medium apples, peeled, cored and finely chopped
- 2 medium to large leeks, white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/2 cup raisins or dried cranberries
- 1 teaspoon dried thyme
- 1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts)
- 1 cup cottage cheese
- 2 eggs
- 3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 tablespoon unsalted butter, cut into 8 small cubes
Procedures
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Adjust oven rack to middle position and preheat oven to 375°F. Rub squash with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender and a paring knife inserted shows just a little resistance, about 25 minutes.
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Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Reduce heat to medium, add kale, cover pan and cook, stirring occasionally, until kale is mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.
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Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. If you have any leftover stuffing, bake it in a greased dish alongside. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.
From http://www.seriouseats.com/recipes/2012/10/baked-kale-stuffed-delicata-squash-recipe.html
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posted by the Pitzers on November 4, 2012
Makes one 9-inch cake; 10 to 12 servings
Topping:
- 2 Tbsp (1 ounce/30 g) unsalted or salted butter
- 1 tsp sugar
- ¾ cup (60 g) sliced almonds, preferably unblanched
Cake:
- ¾ cup (95 g) shelled unsalted pistachios
- ¼ cup (35 g) plus ¾ cup (110 g) all-purpose flour
- 2 tsp cardamom seeds
- ½ cup (4 ounces/115 g) unsalted butter, at room temperature
- 1 cup (200 g) sugar
- 3 large eggs, at room temperature
- 1 tsp baking powder
- Pinch of salt
Procedure:
- Preheat the oven to 350°.
- To make the topping, melt the 2 tablespoons butter in a 9-inch round cake pan set directly on the stovetop over low heat. Once melted, remove from the heat and let cool briefly. Sprinkle the 1 teaspoon sugar evenly over the melted butter, then add the almonds, tilting and shaking the pan to distribute them evenly. Set the pan aside.
- To make the cake, in a blender or food processor fitted with the metal blade, pulverize the pistachios with the ¼ cup flour until as finely ground as possible. Transfer to a small bowl.
- Crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush with a rolling pin. Add the crushed seeds to the pistachio mixture and stir to combine. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the ½ cup butter and 1 cup sugar on medium speed until very light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating until completely incorporated.
- In a small bowl, whisk together the remaining ¾ cup flour, baking powder, and salt, and stir it into the butter-egg mixture. Stir in the pistachio mixture just until combined.
- Spoon the batter into the prepared cake pan by dropping 4 or 5 mounds on top of the almonds. Carefully spread the batter into an even layer, trying not to disturb the almonds. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool for 15 minutes.
- Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a serving plate. Let cool completely.
Serving: Although terrific on its own, this cake goes well with a fruit compote or a fresh fruit sorbet.
Storage: This cake will keep for up to 4 days at room temperature, well wrapped. It can be frozen for up to 1 month.
Variation: This cake is lovely served with Sauternes-poached apricots: Bring 1½ cups (375 ml) water and ¾ cup (150 g) sugar to a boil in a medium saucepan. Add half a vanilla bean, split lengthwise, and ¾ cup (180 ml) Sauternes (or other sweet white wine). Decrease the heat to maintain a simmer. Halve and pit 8 apricots. Add the apricot halves to the pan and poach until softened, about 10 minutes. You can also use 8 ounces (225 g) dried apricots, poaching them until tender, 30 to 45 minutes.
From Ready for Dessert by David Lebovitz
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posted by the Pitzers on November 4, 2012
Serves 10 to 12.
Pan: 12 by 16-inch jelly roll pan: grease the pan with spray, then line with parchment paper, then spray the parchment paper as well
Ingredients:
Filling:
- ¾ cup heavy cream
- ½ cup (3.5 ounces) sugar
- 2 egg yolks
- 3 Tbsp (1.5 ounces) unsalted butter, cut into small cubes
- 1 Tbsp pure vanilla extract
- Generous pinch of fine sea salt
- ½ cup (2 ounces) toasted chopped pecans
- 1 cup (4 ounces) lightly packed sweetened shredded coconut
Cake:
- 6 ounces bittersweet chocolate, chopped or chips
- ¼ cup brewed coffee (left over from your morning brew is fine)
- 3 Tbsp (1.5 ounces) unsalted butter, cut into small cubes
- 6 eggs, separated and at room temperature
- ¼ tsp sea salt
- 1 tsp pure vanilla extract
- ½ cup (3.5 ounces) sugar
- ¾ cup Chocolate Ganache
Procedure:
- To make the filling, whisk together the heavy cream, sugar, and yolks in a small saucepan. Add the butter and place the pan over medium heat, whisking until the filling thickens and just begins to bubble, about 5 minutes. Remove the pan from the heat and strain the custard through a fine mesh sieve into a bowl. Whisk in the vanilla and salt. Place the bowl in the refrigerator to cool while you make the cake, giving the filling a stir every once in a while to encourage the cooling process. Once the filling has cooled, stir in the pecans and coconut, and let stand at room temperature for 15 minutes.
- Center an oven rack and preheat the oven to 350°F.
- To make the cake, place the chocolate, coffee, and butter in a heat-resistant bowl over a pot of simmering water on medium heat. Stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let it cool slightly before whisking in the egg yolks, a couple at a time, blending well between additions, followed by the vanilla.
- In the clean bowl of a stand mixer fitted with the clean whisk attachment, combine the egg whites and salt and mix on low speed to combine. Gradually increase the speed to medium-high, whipping until the whites just form soft peaks. With the mixer on medium speed, gradually add the sugar in a slow stream. Kick the mixer up to high speed and continue whipping until the whites just hold firm (not stiff) peaks.
- With a rubber spatula, fold one-quarter of the whites into the chocolate batter to lighten it up, then gently fold the chocolate batter into the remaining whites just until combined. Pour the batter into the prepared pan, spreading it out to the edges and smoothing the top. Place the cake in the middle of the oven and bake until the cake springs back when gently pressed, about 15 minutes. Place the cake, still in its pan, on a wire rack until cool.
- To assemble the cake, keep the cake int he pan and use a metal spatula to spread the filling over it, leaving ¼ inch around the edges. (The layer of filling will be somewhat thin.) Orient the pan so one of the short ends is closest to you. Lift up the edges of both the cake and the parchment paper on this shorter side. Using the parchment paper as the cake’s support, begin to tuck the cake into a curve and continue tucking (and peeling away the parchment paper) while gently rolling the cake away from you into a spiral from one short end to the other. Don’t worry if the cake cracks a little; you will cover it with ganache. Transfer the cake, seam side down, to a serving platter. Trim off the ends of the roll and frost as desired with the ganache. I like to leave the ends free of ganache so the spiral is visible.
- This cake is best served at room temperature and can sit out for up to 4 hours. Well wrapped and refrigerated, the cake keeps for up to 3 days.
From Vintage Cakes by Julie Richardson
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posted by the Pitzers on November 4, 2012
Makes about 1½ cups (enough to lightly glaze or frost an 8- or 9-inch cake)
Note: If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you’ll need it, as it takes time to reach a spreading consistency.
Ingredients:
- 1 or 1¼ cups heavy cream, depending on the type of chocolate
- 8 ounces semisweet or bittersweet chocolate, chopped or chips
Procedure:
- Measure the chocolate into a small heat-resistant bowl.
- If you are using semisweet chocolate, use 1 cup of cream. If you are using bittersweet chocolate, use 1¼ cups of cream. Heat the cream in a saucepan over medium heat, stirring occasionally. When the cream begins to simmer, quickly remove the pot from the heat and pour it over the chocolate. Swirl the bowl to ensure that all the chocolate is coated with the hot cream.
- Cover the bowl with a lid to trap the heat, and let it rest for 5 minutes. Remove the lid and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.
- If you intend to use the ganache as a glaze, let it cool at room temperature for about 30 minutes. Pour the liquid ganache over your cake while the ganache is still warm but not hot. If the ganache thickens too much, rewarm it by placing it over (not in) simmering water.
- If you intend to use the ganache as a frosting, you can leave the ganache at room temperature, stirring occasionally, until it reaches spreading consistency. The time varies for this depending on your room temperature, but plan for 2 to 3 hours. Alternatively, you can pop it into the refrigerator to hurry this process, gently stirring it with a spatula every 10 minutes or so until it stiffens up to spreading consistency. If the ganache ever becomes too hard to spread, simply put it somewhere warm to soften.
- Covered with plastic wrap at room temperature, this frosting keeps for up to three days.
From Vintage Cakes by Julie Richardson
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posted by the Pitzers on October 5, 2012
Serves 6-8.
- 2 medium eggplants (about 7 inches long)
- 3/4 cup milk (more, as needed)
- 2 cups fine bread crumbs or wheat germ (or mix them)
- 1 tsp. basil
- ½ tsp. oregano
- ½ tsp. thyme
- 1 jar Italian tomato sauce
- 1 lb. mozzarella cheese, grated
- About ½ cup parmesan cheese
- Preheat oven to 375° F. Lightly oil a baking tray and a 9×13-inch pan.
- Cut the eggplants into rounds ½ inch thick. Put the milk in a shallow bowl. Mix bread crumbs and/or wheat germ with herbs on a plate. Dip each eggplant slice in the milk on both sides, then coat it well with the crumbs. Put the slices on the baking tray and the pan and bake about 20 to 30 minutes till tender. Remove from oven and pile the slices gently on the baking tray.
- Without cleaning the 9×13-inch pan, ladle some tomato sauce into the bottom. Add a layer of eggplant slices and cover with more sauce. Sprinkle mozzarella over the sauce, then repeat the layering until you run out of something or have no more room. Sprinkle the top with Parmesan.
- Bake uncovered at 375 degrees for about 40 minutes or until heated through and bubbly around the edges. Remove from oven and let it sit about 10 minutes before serving.
From The New Moosewood Cookbook by Mollie Katzen
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posted by Bob Pitzer on September 23, 2012
We tried a new way of making an old favorite–pancakes. Try this recipe:
1/2 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup course corn meal
1/4 cup old fashioned rolled oats
1 egg
2 Tbsp brown sugar
1/2 tsp salt
1 cup buttermilk.
Stir all of the ingredients together into a batter. Let the batter stand for half an hour to soften the oats. Thin the batter to your desired thinness with some milk. Heat up your cooking surface, spray with non-stick and cook your pancakes.
We use maple syrup and blueberries. Yum.
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posted by the Pitzers on September 9, 2012
Serves 4-6.
Ingredients
- 4 Tbsp olive oil (divided)
- 1 onion, chopped
- 2 poblano peppers, seeded and cut into 1/2 inch pieces
- Salt & Pepper
- 3 ears of corn, kernels removed from cob
- 2 zucchini (about 1 lb), cut into 1/2 inch cubes
- 4 tsp chili powder (divided)
- 1 (14.5 oz) can diced tomatoes
- 1 cup shredded pepper jack cheese
- 1/4 cup chopped fresh cilantro (optional)
- 1 (6.5 oz) package cornbread mix
- 1/2 cup milk
- 1 large egg, lightly beaten
Procedure
- Preheat oven to 450°.
- Heat 2 Tbsp oil in large oven-safe skillet over medium-high heat until shimmering. Add onions, poblanos, and 1/2 tsp salt, and cook until soft, about 5 minutes.
- Add corn and zucchini and cook until just tender, about 4 minutes.
- Add 3 tsp chili powder and cook until fragrant, about 30 seconds.
- Stir in tomatoes and bring to a simmer.
- Stir in cheese and cilantro and season with salt & pepper.
- Meanwhile, whisk cornbread mix and remaining chili powder together in medium bowl. Stir milk, egg, and remaining oil in cornbread mix and stir until smooth.
- Spread batter evenly over filling and bake until cornbread is golden and cooked through, 12 to 15 minutes. Serve.
From www.newseasonsmarket.com
