tag:blogger.com,1999:blog-61353832657271800692024-03-13T13:15:34.607-06:00Savory Spicy SweetLiz cooks it. Tim eats it, then rates it.Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.comBlogger376125tag:blogger.com,1999:blog-6135383265727180069.post-28269942487536898082012-05-26T14:02:00.001-05:002012-05-26T14:03:59.468-05:00Cheesy Quinoa Cups<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DT9dbw0W3M4/T8El3BMt-lI/AAAAAAAAFLM/Ho94uSa23Is/s872/DSC_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://4.bp.blogspot.com/-DT9dbw0W3M4/T8El3BMt-lI/AAAAAAAAFLM/Ho94uSa23Is/s400/DSC_0125.JPG" width="400" /></a></div>
Inspiration:<br />
<a href="http://thefamilydunkley.blogspot.com/2012/05/cheesy-quinoa-cups.html">Dunkley</a>, originally from <a href="http://iowagirleats.com/2012/02/16/mini-ham-cheese-quinoa-cups/">IowaGirlEats</a><br />
<br />
Ingredients:<br />
<ul>
<li>2 cups cooked quinoa (about 3/4 cup uncooked)</li>
<li>2 eggs</li>
<li>2 egg whites</li>
<li>1 cup shredded or diced vegetables (I've used steamed broccoli and sauteed spinach)</li>
<li>1 cup shredded cheese (I used sharp cheddar)</li>
<li>1/2 cup diced meat or additional vegetables (I used ham)</li>
<li>1/4 cup parsley, chopped (omitted)</li>
<li>2 Tablespoons parmesan cheese</li>
<li>2 green onions, sliced</li>
<li>salt & pepper</li>
</ul>
<br />
<br />
Instructions:<br />
<ol>
<li>Preheat oven to 350 degrees. </li>
<li>Combine all ingredients in a large bowl and
mix to combine. </li>
<li>Liberally spray a mini muffin tin with non-stick spray
and spoon mixture to the top of each cup. </li>
<li>Bake for 15-20 minutes, or
until the edges of the cups are golden brown. </li>
<li>Let cool for at least 5
minutes before removing from the mini muffin tin.</li>
</ol>
<br />
<br />
Notes:<br />
I had some quinoa left over after making a few batches of <a href="http://www.lizscookingblog.blogspot.com/2008/09/quinoa-with-black-beans-and-cilantro.html">Quinoa with Black Beans and Cilantro</a> for a neighborhood party. Luckily, my friend Sarah had just posted Cheesy Quinoa Cups on her blog. I dug through my refrigerator and had all the ingredients except parsley on hand. Voila! A delicious, portable snack.<br />
<br />
Next time I make these, I may try using shredded Swiss (I love ham, spinach, and Swiss cheese together), or add some spices or herbs. Really any flavor combination should work! <br />
<br />
Liz's Rating: 8.5/10<br />
Tim's Rating: 8/10<br />
Henry's Rating: ate three<br />
<span style="font-size: x-small;"><i><br /></i></span><br />
<span style="font-size: x-small;"><i>(Yes, we have a new little guy in our life. He's 11 months old, and we'll blame the blog hiatus on him. Luckily, he loves to eat-- anything and everything. I'll include him as a rater from now on.)</i></span>Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com5tag:blogger.com,1999:blog-6135383265727180069.post-39848887748646799762011-02-09T04:38:00.002-06:002011-02-09T04:38:00.337-06:00Beet, Orange, and Apple Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNq9_CuuyI/AAAAAAAAFDo/X9vaP205Vas/s720/DSC_0622.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 485px; height: 322px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNq9_CuuyI/AAAAAAAAFDo/X9vaP205Vas/s720/DSC_0622.JPG" alt="" border="0" /></a>Inspiration:<br />Tim's newfound love of beets and <a href="http://allrecipes.com//Recipe/beet-orange-and-apple-salad/Detail.aspx">allrecipes.com</a><br /><br />Ingredients:<br /><ul><li><div style="margin: 0px 8px 4px 0px;">1 1/2 pounds beets</div></li><li><div style="margin: 0px 8px 4px 0px;">2 cups shredded beet greens</div></li><li><div style="margin: 0px 8px 4px 0px;">1 large orange </div></li><li><div style="margin: 0px 8px 0px 0px;">2 Granny Smith apples - peeled, cored</div></li><li><div style="margin: 0px 8px 4px 0px;">and sliced</div></li><li><div style="margin: 0px 8px 4px 0px;">1 tablespoon olive oil</div> </li><li><div style="margin: 0px 8px 4px 0px;">1 tablespoon raspberry vinegar</div></li><li><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon white sugar</div></li><li><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon salt</div></li><li><div style="margin: 0px 8px 4px 0px;">1 clove garlic, minced</div></li><li><div style="margin: 0px 8px 4px 0px;">2 tablespoons unsalted sunflower seeds, toasted</div></li></ul><br />Instructions:<br /><ol><li><span class="plaincharacterwrap break"> Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside. </span></li><li><span class="plaincharacterwrap break"> Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool. </span></li><li><span class="plaincharacterwrap break"> Trim and peel off skins; cut into 8 wedges. </span></li><li><span class="plaincharacterwrap break"> Peel and section orange. In a bowl, combine orange sections, beets and apples. </span></li><li><span class="plaincharacterwrap break"> Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well. </span></li><li><span class="plaincharacterwrap break"> Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve. </span></li></ol><br />Notes: Loved this recipe. It's not for beginners--kind of time consuming--but it's delicious. Next time I'll double the dressing recipe and keep the salad ingredients the same. I may also add in an extra orange.<br /><br />Tim's Rating: 9/10<br />Liz's Rating: 9/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com8tag:blogger.com,1999:blog-6135383265727180069.post-798925649528645002011-02-06T04:16:00.001-06:002011-02-07T09:40:18.520-06:00Spaghetti alla Carbonara<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_R4MDCSm6HSk/TTNqPZaqVkI/AAAAAAAAFDA/YWTihMMAKkU/s720/DSC_0500.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 402px; height: 267px;" src="http://lh3.ggpht.com/_R4MDCSm6HSk/TTNqPZaqVkI/AAAAAAAAFDA/YWTihMMAKkU/s720/DSC_0500.JPG" alt="" border="0" /></a>Inspiration:<br />I love, love, love <a href="http://en.wikipedia.org/wiki/Carbonara">Carbonara</a>. It's one of my comfort foods. Tim isn't a huge fan, so I eat it when he's working late or has other plans. It's so easy to make and perfect for a cold night in.<br />This recipe is from <a href="http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe/index.html">Tyler Florence</a>.<br /><br /><br />Ingredients:<br /><ul><li class="ingredient">1 pound dry <span class="crosslink">spaghetti</span></li><li class="ingredient">2 tablespoons extra-virgin olive oil</li><li class="ingredient">4 ounces <span class="crosslink">pancetta</span> or slab bacon, cubed or sliced into small strips</li><li class="ingredient">4 <span class="crosslink">garlic</span> cloves, finely chopped</li><li class="ingredient">2 large <span class="crosslink">eggs</span></li><li class="ingredient">1 cup freshly grated Parmigiano-Reggiano, plus more for serving</li><li class="ingredient">Freshly ground black pepper</li><li class="ingredient">1 handful fresh flat-leaf <span class="crosslink">parsley</span>, chopped</li></ul><br />Instructions:<br /><ol><li><p> Prepare the sauce while the <span class="crosslink">pasta</span> is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.</p> </li><li><p>Bring a large pot of salted water to a <span class="crosslink">boil</span>, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "<span class="crosslink">al dente</span>.") <span class="crosslink">Drain</span> the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.</p> </li><li><p>Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is <span class="crosslink">crisp</span> and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.</p> </li><li><p>Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and <span class="crosslink">Parmesan</span> together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the <span class="crosslink">sauce</span> with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and <span class="crosslink">garnish</span> with chopped parsley. Pass more cheese around the table.</p></li></ol><br />Liz's Rating: 9/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com10tag:blogger.com,1999:blog-6135383265727180069.post-3749791906575451182011-02-02T04:26:00.000-06:002011-02-02T04:26:00.431-06:00The Best Breakfast Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNqXQJ0tiI/AAAAAAAAFDc/NCvAuS7Wep8/s512/DSC_0596.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 292px; height: 440px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNqXQJ0tiI/AAAAAAAAFDc/NCvAuS7Wep8/s512/DSC_0596.JPG" alt="" border="0" /></a>Inspiration:<br />My sister Ellen made this over Thanksgiving, and we made it again for Christmas morning. It's hands down the best baked breakfast we've ever had. You must try it!<br />Recipe from <a href="http://www.johnsonville.com/recipes/af/cheesy-breakfast-casserole.html">Johnsonville.</a><br /><br /><br />Ingredients:<br /><ul><li class="">1 package (12 oz.) Johnsonville® <span class="ingredient">breakfast sausage</span> links<span class="to_shopping_list to_list "></span> </li><li class="">6 <span class="ingredient">English muffins</span>, cut into 1-in. cubes <span class="to_shopping_list to_list "></span> </li><li class="">1/4 cup <span class="ingredient">butter</span>, melted <span class="to_shopping_list to_list "></span> </li><li class="">1 cup (4 oz.) shredded <span class="ingredient">cheddar cheese</span> <span class="to_shopping_list to_list "></span> </li><li class="">1 cup (4 oz.) shredded <span class="ingredient">mozzarella cheese</span> <span class="to_shopping_list to_list "></span> </li><li class="">1/2 cup chopped <span class="ingredient">onion</span> <span class="ingredient">(omitted)</span><span class="to_shopping_list to_list "></span> </li><li class="">1/2 cup chopped <span class="ingredient">red pepper</span> <span class="ingredient">(omitted)</span><span class="to_shopping_list to_list "></span> </li><li class="">12 <span class="ingredient">eggs</span> <span class="to_shopping_list to_list "></span> </li><li class="">2 cups <span class="ingredient">milk</span> <span class="to_shopping_list to_list "></span> </li><li class="">1/2 tsp. <span class="ingredient">salt</span> <span class="to_shopping_list to_list "></span> </li><li class="">1/2 tsp. <span class="ingredient">pepper</span> <span class="to_shopping_list to_list "></span> </li><li class="">1/4 cup <span class="ingredient">bacon bits (omitted)<br /></span></li></ul><br />Instructions:<br /><ol><li><div id="preparation"> <div class="itemWrapper first"> <div class="item"> Cook sausage according to package directions. Cool slightly; cut into ¼-in. slices. </div> </div> <div class="itemWrapper"> <div class="item"> </div></div></div></li><li><div id="preparation"><div class="itemWrapper"><div class="item">In a greased 13in. x 9 in. baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. </div> </div> <div class="itemWrapper"> <div class="item"> </div></div></div></li><li><div id="preparation"><div class="itemWrapper"><div class="item">Drizzle with butter and top with the cheese, onion and red pepper. </div> </div> <div class="itemWrapper"> <div class="item"> In a large bowl, combine the eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. <span style="font-weight: bold;">Cover and refrigerate overnight. </span></div> </div> <div class="itemWrapper"> <div class="item"> </div></div></div></li><li><div id="preparation"><div class="itemWrapper"><div class="item">Remove from the refrigerator 30 minutes before baking.<br /></div></div></div></li><li><div id="preparation"><div class="itemWrapper"><div class="item">Uncover and bake at 350˚F for 45-50 minutes, or until a knife inserted into the center comes out clean. </div> </div> <div class="itemWrapper"> <div class="item"> </div></div></div></li><li><div id="preparation"><div class="itemWrapper"><div class="item">Let stand 5 minutes. </div> </div> </div></li></ol><br />Liz's Rating: 10/10<br />Tim's Rating: 10/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com8tag:blogger.com,1999:blog-6135383265727180069.post-14206155529871991622011-01-30T04:22:00.002-06:002011-01-30T04:22:00.308-06:00Peanut Butter Pretzel Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_R4MDCSm6HSk/TTNqVfzlCRI/AAAAAAAAFDU/EOjoE1csWqQ/s512/DSC_0578.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 443px; height: 426px;" src="http://lh6.ggpht.com/_R4MDCSm6HSk/TTNqVfzlCRI/AAAAAAAAFDU/EOjoE1csWqQ/s512/DSC_0578.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Peanut-Butter-Pretzel-Cookies">Rachael Ray</a><br /><br /><br />Ingredients:<br /><ul><li> 1 1/2 cups flour </li><li> 1/2 teaspoon baking soda </li><li> 1 1/2 sticks (6 ounces) unsalted butter, at room temperature </li><li> 1 1/4 cups sugar </li><li> 1 cup smooth peanut butter </li><li> 2 eggs, at room temperature </li><li> 1/3 cup unsalted roasted peanuts, chopped </li><li> 6 cups miniature pretzels, chopped </li></ul><br />Instructions:<br /><ol><li><p>Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda. </p></li><li><p> Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts. </p></li><li><p> Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool.</p></li></ol><br />Notes: So good. I love that salty-sweet combination!<br /><br />Liz's Rating: 9.5/10<br />Tim's Rating: 9/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com6tag:blogger.com,1999:blog-6135383265727180069.post-15596794618402040372011-01-26T04:32:00.001-06:002011-01-26T04:32:00.609-06:00Fusilli Alla Crazy Bastard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNq-nAfuPI/AAAAAAAAFDs/zdf0HaTdVPQ/s720/DSC_0638.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 402px; height: 267px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNq-nAfuPI/AAAAAAAAFDs/zdf0HaTdVPQ/s720/DSC_0638.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.foodandwine.com/recipes/fusilli-alla-crazy-bastard"><span style="font-style: italic;">Food & Wine</span></a><br />I was looking for a recipe to use up some Swiss chard, and who could resist a recipe with the name "Fusilli Alla Crazy Bastard"?<br /><br /><br />Ingredients:<br /><ul><li> 1/2 cup walnut halves </li><li> 1 pint cherry tomatoes </li><li> 2 tablespoons plus 1 teaspoon olive oil </li><li> Salt and freshly ground black pepper </li><li> 1 pound fusilli pasta </li><li> 3 garlic cloves, sliced </li><li> 1/2 pound beet greens, rinsed and coarsely chopped </li><li> Pinch of crushed red pepper </li><li> 1/2 pound soft goat cheese, thickly sliced </li><li> 1/4 cup freshly grated Parmigiano-Reggiano cheese </li></ul><br />Instructions:<br /><ol><li> Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl. </li><li> Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots. </li><li> In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes. </li><li> Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately. </li></ol><br />Notes: Make this recipe if you <span style="font-style: italic; font-weight: bold;">really, really, really love</span> goat cheese. Otherwise adapt it. The goat cheese flavor was a bit overwhelming. I did like the combination of walnuts, pasta, goat cheese, and chard, and the roasted tomatoes were delicious.<br /><br />Liz's Rating: 8/10<br />Tim's Rating: 7/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com2tag:blogger.com,1999:blog-6135383265727180069.post-35361371465725661732011-01-23T04:14:00.002-06:002011-01-23T09:38:39.126-06:00Product Rave: Trader Joe's Chocolate Croissants<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_R4MDCSm6HSk/TTNqT63cu-I/AAAAAAAAFDQ/65XCqAv2kbs/s640/DSC_0577.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 455px; height: 355px;" src="http://lh3.ggpht.com/_R4MDCSm6HSk/TTNqT63cu-I/AAAAAAAAFDQ/65XCqAv2kbs/s640/DSC_0577.JPG" alt="" border="0" /></a>YOU MUST BUY THESE.<br />That's all.<br /><br />Enjoy!Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com4tag:blogger.com,1999:blog-6135383265727180069.post-32065748611886316372011-01-19T04:09:00.003-06:002011-01-19T16:40:59.926-06:00Winter Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNqSHDBdzI/AAAAAAAAFDI/_ffoA6uYw3c/s512/DSC_0533.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 296px; height: 445px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNqSHDBdzI/AAAAAAAAFDI/_ffoA6uYw3c/s512/DSC_0533.JPG" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNqSzZGovI/AAAAAAAAFDM/74zKSyHgbTQ/s720/DSC_0538.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 398px; height: 264px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNqSzZGovI/AAAAAAAAFDM/74zKSyHgbTQ/s720/DSC_0538.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://arugulove.wordpress.com/2009/12/17/winter-pizza/">Arugulove</a><br /><br /><br />Ingredients:<br /><ul><li>Butternut squash – peeled and diced into 3/4 inch chunks, about 2 1/2 cups<br /></li><li>4 ounces of an earthy, nutty cheese like Fontal or Taleggio, grated (if it is soft, it helps to stick it in the freezer for 10 minutes before grating)<br /></li><li>1 cup of walnuts, roughly chopped<br /></li><li>15 or so sage leaves, more if you’d like<br /></li><li>3-4 shallots<br /></li><li>Pizza dough<br /></li><li>Olive oil, salt and pepper <strong><em></em></strong></li></ul><br /><a href="http://arugulove.wordpress.com/2009/12/17/winter-pizza/">Instructions</a>:<br /><ol><li>Preheat the oven to 425. </li><li><p>In a large skillet over medium high heat, add tablespoon of olive oil. Add the shallots and saute for about 8 minutes or so, until they become golden brown and caramelized. Remove and set aside.</p> </li><li><p>In the same skillet, heat another tablespoon of oil. Add the butternut squash, and saute that for 5 minutes or so. This is really just to make sure it gets fully cooked when it goes into the oven. You don’t need to make it soft, just brown it for a few minutes to start the cooking process.</p> <p>Roll out the pizza dough and brush the carmelized shallots over the base, making sure they are evenly distributed. It won’t be totally covered, just more of a flavoring. (If you want it totally covered, I would double the shallots.) </p> </li><li><p>Sprinkle the cheese on top, followed by the squash and walnuts.</p> </li><li><p>Bake in the oven for 8 minutes. While it is baking, toss the sage leaves in a drop of olive oil and a sprinkle of salt and pepper. You just want to coat them so they don’t burn in the oven and get a little fried. Take the pizza out and sprinkle the sage over the pizza. Put the pizza back in the oven for another 8 minutes or so, until the cheese starts to brown. Then serve.</p></li></ol><br />Notes: The recipe title says it all- this is an excellent pizza using winter ingredients! For more seasonal recipes, visit <a href="http://arugulove.wordpress.com/">Arugulove</a>.<br /><br />Liz's Rating: 9/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com6tag:blogger.com,1999:blog-6135383265727180069.post-80606302551453761782011-01-16T16:03:00.004-06:002011-01-16T16:08:16.930-06:00Penguin Appetizers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNq8W7wE1I/AAAAAAAAFDg/ZFSxQ4OugfI/s512/DSC_0606.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 258px; height: 388px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TTNq8W7wE1I/AAAAAAAAFDg/ZFSxQ4OugfI/s512/DSC_0606.JPG" alt="" border="0" /></a>Inspiration:<br />I saw these on <a href="http://www.meganscookin.com/in-praise-of-penquins">Megan's blog</a> over two years ago and finally had the chance to make them for a neighbor's New Year's Eve party.<br /><br />These were much easier to make than I expected, and they tasted pretty good! I'll keep these in mind for future winter parties.<br /><br /><br />Ingredients:<br /><ul><li> <p>18 jumbo ripe Black olives</p></li><li><p>18 small ripe Black olives</p></li><li> <p>1 (8 ounce) package cream cheese</p> </li><li><p>1 carrot (about 6 inches long and 1 inch wide)</p> </li><li><p>18 long fresh chives</p> </li><li><p>18 frill toothpicks<br /></p></li></ul><br /><a href="http://www.meganscookin.com/in-praise-of-penquins">Instructions</a>:<br /><ol><li>Cut a slit lengthwise from top to bottom in each jumbo olive </li><li> <p>Fill each cavity of the jumbo olives with about a teaspoon of cream cheese<br />(using a pastry bag makes this much easier)</p></li><li> <p>This makes the the white stripe in penguins chest. Cut carrot into 1/4 inch slices,then out of each slice cut a small pie shaped piece. This makes the feet, save the piece you cut out, this will be the beak</p></li><li> <p>In the x slit in the center of each small olive (where the pit was removed) press the small piece of carrot into the hole with the pointed end out.</p></li><li> <p>Using a frill toothpick,stack head ( small olive ), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot line up.</p></li><li><p>Tie chive around neck for the scarf.</p></li></ol>Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com10tag:blogger.com,1999:blog-6135383265727180069.post-8406445774754189472010-11-10T05:04:00.005-06:002010-11-10T05:04:00.317-06:00Slow-Cooker Squash Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_R4MDCSm6HSk/TMRku8rfuyI/AAAAAAAAFBw/S1NsdCb1WUE/s720/DSC_0090.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 423px; height: 271px;" src="http://lh3.ggpht.com/_R4MDCSm6HSk/TMRku8rfuyI/AAAAAAAAFBw/S1NsdCb1WUE/s720/DSC_0090.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-squash-stew-recipe/index.html">Food Network Magazine</a><br /><br /><br />Ingredients:<br /><ul><li class="ingredient">3 tablespoons extra-virgin olive oil</li><li class="ingredient">1 medium <span class="crosslink">onion</span>, thinly sliced</li><li class="ingredient">2 cloves garlic, sliced</li><li class="ingredient">2 tablespoons tomato paste</li><li class="ingredient">1/4 teaspoon red pepper flakes</li><li class="ingredient">1 1/2 cups dried chickpeas, rinsed</li><li class="ingredient">1 pound <span class="crosslink">butternut squash</span>, peeled and cut into large pieces</li><li class="ingredient">1 bunch Swiss chard, leaves and stems separated and roughly chopped</li><li class="ingredient">1 piece Parmesan <span class="crosslink">cheese</span> rind, plus grated Parmesan for topping (optional)</li><li class="ingredient"><span class="crosslink">Kosher salt</span> and freshly ground pepper</li><li class="ingredient">Crusty bread and/or lemon wedges, for serving</li></ul><br />Instructions:<br /><ol><li><p> Heat the olive oil in a large skillet over medium-high heat. Add the onion and <span class="crosslink">garlic</span> and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart <span class="crosslink">slow cooker</span>.</p> </li><li><p>Add the chickpeas, squash, chard stems (not the leaves), the <span class="crosslink">parmesan</span> rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.</p> </li><li><p>Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the <span class="crosslink">stew</span> into bowls; top with the grated Parmesan, if desired, and serve with bread and/or <span class="crosslink">lemon</span> wedges.</p> </li></ol><br />Nutrtional Information:<br />Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g<br /><br /><br />Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.<br /><br /><br />Liz's Rating: 9/10<br />Tim's Rating: 8.5/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com2tag:blogger.com,1999:blog-6135383265727180069.post-85629138456655660342010-11-03T05:57:00.002-06:002010-11-03T10:18:34.313-06:00Butternut Squash Risotto with Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TMRkmcLfhUI/AAAAAAAAFBs/jNDakiyNS50/s720/DSC_0044.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 434px; height: 300px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TMRkmcLfhUI/AAAAAAAAFBs/jNDakiyNS50/s720/DSC_0044.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.bonappetit.com/recipes/quick-recipes/2009/11/butternut_squash_risotto_with_shrimp">Bon Appetit</a><br /><br /><br />Ingredients:<br /><div><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><li><span class="ingredient"><span class="quantity">3</span> <span class="unit">ounces</span> <span class="name">pancetta (Italian bacon), chopped</span> </span></li> <li><span class="ingredient"> <span class="quantity">1</span> <span class="unit">pound</span> <span class="name">large uncooked deveined peeled shrimp</span> </span></li> <li><span class="ingredient"> <span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">olive oil</span> </span></li> <li><span class="ingredient"> <span class="quantity">1</span> <span class="name">large onion, chopped (about 1 3/4 cups)</span> </span></li> <li><span class="ingredient"> <span class="quantity">1</span> <span class="name">garlic clove, chopped</span> </span></li> <li><span class="ingredient"> <span class="quantity">1</span> <span class="unit">cup</span> <span class="name">short-grain rice (such as arborio or carnaroli)</span> </span></li> <li><span class="ingredient"> <span class="quantity">4</span> <span class="unit">cups</span> <span class="name">vegetable broth, heated in microwave</span> </span></li> <li><span class="ingredient"> <span class="quantity">1</span> <span class="name">1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)</span> </span></li> <li><span class="ingredient"> <span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">chopped fresh sage</span> </span></li> <li><span class="ingredient"> <span class="quantity">1/4</span> <span class="unit">cup</span> <span class="name">whipping cream</span></span></li><span><br /><a style="color: rgb(0, 51, 153);" href="http://www.bonappetit.com/recipes/quick-recipes/2009/11/butternut_squash_risotto_with_shrimp#ixzz14EkQfk6F"></a></span></div></div><br />Instructions:<br /><ol><li>Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.</li><li>Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.<br /></li><li>Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.<br /></li><li>Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.<br /></li><li>Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.</li></ol><div><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><span><br /><a style="color: rgb(0, 51, 153);" href="http://www.bonappetit.com/recipes/quick-recipes/2009/11/butternut_squash_risotto_with_shrimp#ixzz13IRzGscR"></a></span></div></div>Notes:<br />I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you <span style="font-style: italic;">love</span>?<br />No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.<br /><br /><br />Liz's Rating: 8/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com5tag:blogger.com,1999:blog-6135383265727180069.post-59664043643048021872010-10-27T05:52:00.001-05:002010-10-27T05:52:00.620-05:00White Beans with Onion Confit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwcjWuvWI/AAAAAAAAE-s/hV4WRyY4Iy4/s512/DSC_0254.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 253px; height: 381px;" src="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwcjWuvWI/AAAAAAAAE-s/hV4WRyY4Iy4/s512/DSC_0254.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.foodandwine.com/recipes/white-beans-with-onion-confit"><span style="font-style: italic;">Food & Wine</span></a><br /><br /><br />Ingredients:<br /><ul><li> 1/4 cup plus 2 tablespoons extra-virgin olive oil </li><li> 2 large onions, thinly sliced </li><li> 10 garlic cloves, thinly sliced </li><li> 1 scant tablespoon chopped rosemary </li><li> 1/4 teaspoon crushed red pepper </li><li> Kosher salt and freshly ground pepper </li><li> Two 15-ounce cans cannellini beans, drained and rinsed </li><li> 2 tablespoons chopped flat-leaf parsley </li><li> 1 cup water </li><li> 1/4 cup freshly grated Parmigiano-Reggiano </li></ul><br />Instructions:<br /><ol><li> In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature. </li></ol><br />Recipe Notes: <span style="font-style: italic;">The cooked white beans can be refrigerated overnight. Serve with crusty bread. </span><br /><br />My Notes: This was really easy, and really good. Use good Parmesan! I think it would be a nice side dish for a winter dinner party as you can assemble it beforehand.<br /><br /><br />Tim's Rating: 9/10<br />Liz's Rating: 9.5/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com1tag:blogger.com,1999:blog-6135383265727180069.post-80742161183888010662010-10-24T05:29:00.001-05:002010-10-24T11:57:31.829-05:00Caramelized Asian Pork Chops with Sizzled Ginger Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TMRkcsVWc2I/AAAAAAAAFBo/QGR6eKpgGTE/s512/DSC_0039.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 272px; height: 338px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TMRkcsVWc2I/AAAAAAAAFBo/QGR6eKpgGTE/s512/DSC_0039.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.foodandwine.com/recipes/caramelized-asian-pork-chops"><span style="font-style: italic;">Food & Wine</span> </a><br /><br />Pork Chop Ingredients:<br /><ul><li> 4 garlic cloves, halved </li><li> 2 tablespoons soy sauce </li><li> 2 tablespoons sugar </li><li> 1 tablespoon vegetable oil </li><li> 8 very thin pork rib chops (about 4 ounces each) </li><li> Salt and freshly ground pepper </li></ul><br /><br />Pork Chop Instructions:<br /><ol><li> Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes. </li><li> Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates. </li></ol><br />Rice Ingredients:<br /><ul><li> 1 1/2 cups sushi rice </li><li> 2 cups water </li><li> 1 tablespoon vegetable oil </li><li> 1/4 cup julienned fresh ginger </li></ul><br />Rice Instructions:<br /><ol><li> Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again. </li><li> Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve. </li></ol><br />Tim's Rating: 8.5/10<br />Liz's Rating: 9/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com3tag:blogger.com,1999:blog-6135383265727180069.post-16747734591690785162010-10-24T00:14:00.000-05:002010-10-24T12:16:48.144-05:00Amazing Race Recipes: Catching UpI had the best intentions to cook along with The Amazing Race this season, but, well, life got in the way.<br /><br />Here are the recipes I researched up to this point in the race. I hope to make them some day soon!<br /> <br /><br />England:<br /><a href="http://www.houseandhome.com/food/recipes/gordon-ramsays-cottage-pie-guinness-recipe" target="_blank">http://www.houseandhome.com/food/<span class="il">recipes</span>/gordon-ramsays-cottage-pie-guinness-recipe</a><br /><a href="http://simplyrecipes.com/recipes/easy_shepherds_pie/" target="_blank">http://simplyrecipes.com/<span class="il">recipes</span>/easy_shepherds_pie/</a><br /> <a href="http://www.foodandwine.com/recipes/welsh-rabbit-january-2009" target="_blank">http://www.foodandwine.com/<span class="il">recipes</span>/welsh-rabbit-january-2009</a><br /><br /><br />Ghana:<br /><a href="http://www.dianaskitchen.com/page/poultry/jollof.htm" target="_blank">http://www.dianaskitchen.com/page/poultry/jollof.htm</a><br /> <br /><br />Sweden:<br /><a href="http://www.grouprecipes.com/17262/flygande-jakob.html" target="_blank">http://www.grouprecipes.com/17262/flygande-jakob.html</a><br /><a href="http://www.freestylecookery.com/2009/06/recipe-flying-jacob-flygande-jakob.html" target="_blank">http://www.freestylecookery.com/2009/06/recipe-flying-jacob-flygande-jakob.html</a><br /> <a href="http://collegecookbookproject.wordpress.com/2010/03/23/flying-jacob-or-flygande-jakob/" target="_blank">http://collegecookbookproject.wordpress.com/2010/03/23/flying-jacob-or-flygande-jakob/</a><br /><a href="http://www.europe-cities.com/en/694/sweden/eating-out/719_artsoppa/" target="_blank">http://www.europe-cities.com/en/694/sweden/eating-out/719_artsoppa/</a><br /> <a href="http://ezinearticles.com/?Traditional-Swedish-Pea-Soup-Recipe&id=263585" target="_blank">http://ezinearticles.com/?Traditional-Swedish-Pea-Soup-Recipe&id=263585</a><br /><a href="http://annesfood.blogspot.com/2007/05/swedish-sandwich-cake-by-lena.html" target="_blank">http://annesfood.blogspot.com/2007/05/swedish-sandwich-cake-by-lena.html</a>Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com0tag:blogger.com,1999:blog-6135383265727180069.post-52105785047840407282010-10-13T05:11:00.000-05:002010-10-13T05:11:01.046-05:00Warm Lentil Salad with Roasted Beets and Goat Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwUj7e-4I/AAAAAAAAE-c/fdPayjr6jek/s512/DSC_0210.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 257px; height: 388px;" src="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwUj7e-4I/AAAAAAAAE-c/fdPayjr6jek/s512/DSC_0210.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.foodnetwork.com/recipes/bobby-flay/warm-lentil-salad-with-roasted-beets-and-goat-cheese-recipe2/index.html">Bobby Flay</a> and beets from our CSA<br /><br /><br />Ingredients:<br /><ul><li class="ingredient">1 medium Spanish onion, peeled and quartered </li><li class="ingredient">1 carrot, quartered </li><li class="ingredient">1 stalk celery, quartered </li><li class="ingredient">1 fresh or dried bay leaf </li><li class="ingredient">4 sprigs fresh thyme </li><li class="ingredient">4 cups chicken stock </li><li class="ingredient">1 1/4 cups dried French green lentils </li><li class="ingredient">Salt and freshly ground pepper </li><li class="ingredient">2 tablespoons olive oil </li><li class="ingredient">1/4 pound slab bacon, diced </li><li class="ingredient">2 cloves garlic, finely chopped </li><li class="ingredient">1 small carrot, peeled and finely diced </li><li class="ingredient">2 teaspoons finely chopped fresh thyme leaves </li><li class="ingredient">1 tablespoon sherry vinegar </li><li class="ingredient">4 cups frisee or mixed greens </li><li class="ingredient">Sherry Vinaigrette, recipe follows </li><li class="ingredient">4 slices goat cheese </li><li class="ingredient">French bread, for serving</li></ul><br />Instructions:<br /><p>Begin by roasting the beets. </p> <!--concordance-begin--> <h2><span style="font-size:100%;">Lentils:</span></h2> <!--concordance-end--> <div class="instructions"> <p> Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics. </p> <p> </p> <p>Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm. </p> <p> </p> <p>To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread. </p> </div> <!--concordance-begin--> <h2><span style="font-size:100%;">Roasted Beets:</span></h2> <!--concordance-end--> <div class="instructions"> <p> 3 medium beets (red or gold), scrubbed, leaves trimmed </p> <p>Olive oil </p> <p> </p> <p>Preheat oven to 375 degrees F. </p> <p> </p> <p>Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. </p> </div> <!--concordance-begin--> <h2><span style="font-size:100%;">Sherry Vinaigrette:</span></h2> <!--concordance-end--> <div class="instructions"> <ul><li> 1/4 cup sherry vinegar </li><li>2 teaspoons Dijon mustard </li><li>1 teaspoon chopped fresh thyme </li><li>1/4 teaspoon salt </li><li>1/4 teaspoon freshly ground pepper </li><li>1/2 cup olive oil </li></ul> <p> </p> <p>Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified. </p> </div> <!--concordance-begin--> <!--concordance-end--> <!-- BEGIN ENDECA RESULT MODULE- nextRecipe --><!--Endeca request nextRecipe/nextRecipe.xsl/RECIPE-32540-1,0.xml --><br />Liz's Rating: 8/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com0tag:blogger.com,1999:blog-6135383265727180069.post-75644401445446268732010-09-29T05:56:00.001-05:002010-09-29T05:56:00.227-05:00Cottage Cheese Farm Salad<span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwavqST1I/AAAAAAAAE-o/uSSnD801hMo/s576/DSC_0231.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 401px; height: 350px;" src="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwavqST1I/AAAAAAAAE-o/uSSnD801hMo/s576/DSC_0231.JPG" alt="" border="0" /></a></span><span style="font-size:100%;"><span style="font-family:georgia;">Inspiration:</span><br /><span style="font-family:georgia;">I had a some cottage cheese and lots of fresh veggies from our CSA. A little googling led me to </span><a style="font-family: georgia;" href="http://grandpashomecooking.typepad.com/my-blog/2010/05/cottage-cheese-farm-salad.html">Grandpa's Home Cooking</a><span style="font-family:georgia;">.</span><br /><br /><br /><span style="font-family:georgia;">Ingredients:</span><br /></span><ul style="font-family:georgia;"><li><span style="font-size:100%;">1 tomato (heirlooms preferred; quarter and slice into chunks)</span></li><li><span style="font-size:100%;">1 cucumber (quarter and slice into chunks)</span></li><li><span style="font-size:100%;">1 bunch of green pencil onions (sliced thin)</span></li><li><span style="font-size:100%;">1 fist full of fresh basil leaves (chopped)</span></li><li><span style="font-size:100%;">24 oz container of large curd, 4% milk fat cottage cheese</span></li><li><span style="font-size:100%;">A pretty serving bowl</span></li><li><span style="font-size:100%;">Salt</span></li><li><span style="font-size:100%;">Pepper</span></li></ul><span style="font-size:100%;"><br /><span style="font-family:georgia;">Instruct<span style="font-size:100%;">ions:</span></span><span style="font-size:100%;"><br /></span></span><ol style="font-family:georgia;"><li><span style="font-size:100%;"><span style="font-size:13px;"><span style="font-size:100%;">E</span><span style="font-size:100%;">mpty the contents of the cottage cheese container in a bowl. Add the tomato and cucumber chunks, round pencil onion slices, and chopped basil. Stir the vegetables and cottage cheese together. Salt and pepper to taste.<br /></span></span></span></li><li><span style="font-size:100%;"><span style="font-size:13px;"><span style="font-size:100%;">Spoon into a pretty serving bowl and set it on the table.</span></span></span></li></ol><br />Notes: I know not everyone is a fan of cottage cheese, but I am, and I really enjoyed this salad. The crunch of the cucumbers and the flavor of fresh basil make the dish.<br /><br /><br />Liz's Rating: 8.5/10<br />Tim's Rating: 8/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com2tag:blogger.com,1999:blog-6135383265727180069.post-51544092522535308882010-09-26T05:25:00.006-05:002010-09-26T05:25:00.736-05:00The Amazing Race: Boston Baked Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh5.ggpht.com/_R4MDCSm6HSk/TIvzgSeAnUI/AAAAAAAAE_I/zF4tSJwAXsY/s640/DSC_0022.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="http://lh5.ggpht.com/_R4MDCSm6HSk/TIvzgSeAnUI/AAAAAAAAE_I/zF4tSJwAXsY/s640/DSC_0022.JPG" alt="" border="0" /></a>Inspiration:<br /><span style="font-style: italic;">The Amazing Race 17</span>! Racers will take off from Boston tonight- can't wait.<br />Recipe from <a href="http://www.amazon.com/New-Basics-Cookbook-Julee-Rosso/dp/0894803417">The New Basics Cookbook</a><br /><br /><br />Ingredients:<br /><ul><li>1 pound dried navy or Great Northern beans<br /></li><li>8 ounces slab or thick-cut bacon, cut into 1/4" pieces<br /></li><li>1 cup chopped onion<br /></li><li>2 cloves garlic, chopped<br /></li><li>1 1/2 cups packed dark brown sugar<br /></li><li>2 cups ketchup<br /></li><li>6 tablespoons maple syrup<br /></li><li>6 tablespoons dark molasses<br /></li><li>1/4 cup Worcestershire sauce<br /></li><li>1/2 teaspoon salt<br /></li><li>1/4 teaspoon freshly ground black pepper</li></ul><br />Instructions:<br /><ol><li>Rinse and pick through the beans. Soak them overnight in a large pot of water.<br />Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.<br /></li><li>Preheat the oven to 300 degrees F.<br /></li><li>Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.<br /></li><li>Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.<br /></li><li>Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.<br /></li><li>Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.<br /></li><li>Serve hot.</li></ol><br />Notes:<br />Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the <a href="http://en.wikipedia.org/wiki/Boston_Molasses_Disaster">Boston Molasses Disaster</a>? You can't make this stuff up.<br /><br />Tim loves baked beans, but I'd never attempted them from scratch. It's quite the process, both taking longer and being more expensive than buying canned. However, it isn't a lot of work, as you can just throw the pot in the oven and go watch some football. :)<br /><br />Tim's Rating: 9/10<br />Liz's Rating: 8.5/10<br /><br />Next week on <span style="font-style: italic;">The Amazing Race 17</span>: London, England.Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com2tag:blogger.com,1999:blog-6135383265727180069.post-39019932666506211272010-09-15T05:18:00.000-05:002010-09-15T05:18:00.134-05:00Tomato, Basil, and White-Bean Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_R4MDCSm6HSk/TIuwXVpKYUI/AAAAAAAAE-g/vpLOkC9NkzQ/s512/DSC_0222.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 296px; height: 341px;" src="http://lh3.ggpht.com/_R4MDCSm6HSk/TIuwXVpKYUI/AAAAAAAAE-g/vpLOkC9NkzQ/s512/DSC_0222.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.marthastewart.com/recipe/tomato-basil-and-white-bean-salad">Martha Stewart</a><br /><br /><br />Ingredients:<br /><ul><li>2 cans (19 ounces each) cannellini beans, drained and rinsed</li><li> 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces</li><li> 1/2 cup fresh basil leaves, torn into 1/2-inch pieces</li><li>1 teaspoon coarse salt</li><li> Freshly ground pepper</li><li> 1/4 cup extra-virgin olive oil</li><li>3 small garlic cloves, minced</li></ul><br />Instructions:<br /><ol><li> <span>Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.</span> </li><li> <span>Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.</span> </li></ol><br />Liz's Rating: 8.5/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com2tag:blogger.com,1999:blog-6135383265727180069.post-8996387776169426292010-09-11T11:40:00.005-05:002010-09-11T11:49:44.479-05:00Grilled Soy-Glazed Halibut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwfyeFk-I/AAAAAAAAE-w/zlCn7ghL58I/s512/DSC_0271.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 317px; height: 360px;" src="http://lh4.ggpht.com/_R4MDCSm6HSk/TIuwfyeFk-I/AAAAAAAAE-w/zlCn7ghL58I/s512/DSC_0271.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/soy-glazed-fish-summer-squash-recipe-00000000034274/index.html"><span style="font-style: italic;">Real Simple</span> </a><br /><br />Ingredients:<br /><ul><li>2 tablespoons brown sugar</li><li>1 tablespoon low-sodium soy sauce</li><li>2 teaspoons grated fresh ginger</li><li>4 6-ounce pieces white fish fillet (such as cod or halibut)</li></ul><br />Instructions:<br /><ol><li>Heat grill to high. </li><li>In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.</li><li>Grill fish skin side up for 5 minutes. Flip and grill an additional 7 minutes, brushing twice with the sauce.<br /></li></ol><br />Notes:<br />Loved the ginger-soy combination with the fish.<br /><br />Tim's Rating: 8.5/10<br />Liz's Rating: 8.5/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com4tag:blogger.com,1999:blog-6135383265727180069.post-50236670350602112822010-09-01T06:46:00.002-05:002010-09-01T06:46:00.344-05:00Rick Bayless' Mexican-Style Zucchini Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_R4MDCSm6HSk/TF7b1sKaN0I/AAAAAAAAE-I/zdmTni3ID2A/s512/DSC_0193.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 310px; height: 467px;" src="http://lh3.ggpht.com/_R4MDCSm6HSk/TF7b1sKaN0I/AAAAAAAAE-I/zdmTni3ID2A/s512/DSC_0193.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://www.suntimes.com/recipes/vegetables/30220,zucctaco.recipe">Rick Bayless</a><br /><br /><br />Ingredients:<br /><br /><div class="instructions"><li> 1 1/2 tablespoons vegetable oil </li><li> 1 medium white onion, chopped </li><li> 2 garlic cloves, peeled and finely chopped </li><li> 1 pound ripe tomatoes, roughly chopped (6 to 8 Italian-plum or 2 medium- large round) </li><li> 2 large fresh poblano chiles </li><li> 1 cup fresh corn kernels (about one ear of corn) </li><li> 4 medium zucchini cut into 1/2" cubes (about 1 1/2 pounds or 5 cups) </li><li> 3 tablespoons chopped fresh cilantro </li><li> 2/3 cup homemade crème frâiche or heavy cream </li><li> Salt </li><li> 1/2 cup Mexican queso fresco or other crumbly fresh cheese-like salted, pressed farmer's cheese or feta </li><li> 24 fresh, warm corn tortillas </li></div><br /><br />Instructions:<br /><ol><li><p> <recipedirex>Measure the oil into a large (12-inch skillet) and set over medium-high heat. Add onion and cook, stirring frequently, until richly browned, about 8 minutes.</recipedirex></p><p> <recipedirex></recipedirex></p></li><li><p><recipedirex>While onion is cooking, coarsely puree the tomatoes in a food processor or blender. Add garlic to the browned onion, cook 1 minute, stirring, then add the tomatoes. Reduce the heat to medium-low, cover skillet and cook, stirring occasionally, for 5 minutes. Remove from heat.</recipedirex></p><p> <recipedirex></recipedirex></p></li><li><p><recipedirex>Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flames, about 10 minutes for the broiler. Remove from heat and cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skins, then pull out the stems and seedpods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips. </recipedirex></p><p> <recipedirex></recipedirex></p></li><li><p><recipedirex>Uncover the skillet, return to flame and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, epazote and crema. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes. Taste and season with salt, about 1 teaspoon or to taste. Serve in a decorative bowl, sprinkle with crumbled cheese and pass hot tortillas separate for do-it-yourself tacos.</recipedirex></p></li></ol>Nutrition facts per serving (1/6 of the recipe): 453 calories, 18 g fat, 8 g saturated fat, 43 mg cholesterol, 66 g carbohydrates, 12 g protein, 604 mg sodium, 8 g fiber<br /><br /><br />Tim's Rating: 8.5/10 ("better than <a href="http://lizscookingblog.blogspot.com/2009/03/spiced-lentil-tacos.html">'facos'</a>")<br />Liz's Rating: 8.5/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com5tag:blogger.com,1999:blog-6135383265727180069.post-72818100104713038862010-08-25T06:42:00.002-05:002010-08-25T06:42:01.131-05:00Green Beans with Goat Cheese and Fresh Lemon Vinaigrette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_R4MDCSm6HSk/TF7b4J1FCKI/AAAAAAAAE-M/AB1cgsKJbyg/s512/DSC_0204.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 382px; height: 512px;" src="http://lh4.ggpht.com/_R4MDCSm6HSk/TF7b4J1FCKI/AAAAAAAAE-M/AB1cgsKJbyg/s512/DSC_0204.JPG" alt="" border="0" /></a>Inspiration: <a href="http://www.oprah.com/food/Green-Beans-with-Goat-Cheese-and-Fresh-Lemon-Vinaigrette"><span style="text-decoration: underline;">Oprah.com</span></a> and green beans from our CSA.<br /><br /><br />Ingredients:<br /><ul style="list-style-position: inside;"><li>2 pounds green beans , trimmed</li><li>Zest of 1 lemon</li><li>2 tablespoons lemon juice (about 1 lemon)</li><li>3 tablespoons olive oil</li><li>1 teaspoon kosher salt</li><li>1/2 teaspoon cracked black pepper</li><li>2 ounces goat cheese , softened and crumbled</li></ul><br />Instructions:<br /><ol><li><span style="line-height: 18px;">In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).<br /></span></li><li><span style="line-height: 18px;">In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss.<br /></span></li><li><span style="line-height: 18px;">Transfer to a serving platter and sprinkle with crumbled goat cheese.</span> <br /></li></ol><br />Notes: Loved the combination of lemon zest and goat cheese with the green beans. We took this to work with our lunches- it's a nice way to mix up the monotony of bagged lunch.<br /><br />Tim's Rating: 8.5/10<br />Liz's Rating: 9.5/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com4tag:blogger.com,1999:blog-6135383265727180069.post-47494435092979575222010-08-18T06:33:00.002-05:002010-08-18T06:33:00.213-05:00Bobby Flay's Grilled Corn Salad with Lime, Red Chili, and Cotija<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_R4MDCSm6HSk/TF7bzyX9K8I/AAAAAAAAE-E/8FIRPaRnQa0/s512/DSC_0190.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 324px; height: 308px;" src="http://lh3.ggpht.com/_R4MDCSm6HSk/TF7bzyX9K8I/AAAAAAAAE-E/8FIRPaRnQa0/s512/DSC_0190.JPG" alt="" border="0" /></a>Inspiration:<br />A side dish tasted at <a href="http://www.mesagrill.com/lasvegas/">Mesa Grill</a> over a year ago that we couldn't forget. I finally looked online to see if a <a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-corn-salad-with-lime-red-chili-and-cotija-recipe/index.html">recipe</a> was available when we received corn from our CSA. It was!<br /><br /><br />Ingredients:<br /><ul><li class="ingredient">8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes</li><li class="ingredient">Canola oil</li><li class="ingredient">Salt and freshly ground black pepper</li><li class="ingredient">1/4 cup creme fraiche</li><li class="ingredient">2 limes, juiced and 1 zested</li><li class="ingredient">1 tablespoons ancho chili powder</li><li class="ingredient">1/4 cup chopped fresh cilantro leaves</li><li class="ingredient">1/4 cup grated cotija</li></ul><br />Instructions:<br /><ol><li> Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.</li><li>Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. </li></ol> <br />Notes: Cotija is the food of the gods. This is a fantastic recipe to enjoy the sweet corn of summer.<br /><br />Tim's Rating: 10/10<br />Liz's Rating: 10/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com8tag:blogger.com,1999:blog-6135383265727180069.post-38004570913395430292010-08-11T06:06:00.005-05:002010-08-11T06:06:00.735-05:00Bittman's Kosher Pickles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_R4MDCSm6HSk/TF2do6NmxHI/AAAAAAAAE94/gmnp7QXpdBI/s720/DSC_0182.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 387px; height: 271px;" src="http://lh3.ggpht.com/_R4MDCSm6HSk/TF2do6NmxHI/AAAAAAAAE94/gmnp7QXpdBI/s720/DSC_0182.JPG" alt="" border="0" /></a>Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.<br /><br />Ingredients:<br /><ul><li><span style="color: rgb(0, 51, 0);">1/3 cup kosher salt</span></li><li><span style="color: rgb(0, 51, 0);">1 cup boiling water</span></li><li><span style="color: rgb(0, 51, 0);">2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters</span></li><li><span style="color: rgb(0, 51, 0);">At least 5 cloves garlic, smashed</span></li><li><span style="color: rgb(0, 51, 0);">1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds</span></li></ul> <p style="text-align: left;"><span style="color: rgb(0, 51, 0);">1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.</span></p> <p style="text-align: left;"><span style="color: rgb(0, 51, 0);">2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.</span></p> <p style="text-align: left;"><span style="color: rgb(0, 51, 0);">3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.</span></p> <p style="text-align: left;"><span style="color: rgb(0, 51, 0);">4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.</span></p><br />Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!<br /><br />Liz's Rating: 8.5/10<br />Tim's Rating: 8/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com3tag:blogger.com,1999:blog-6135383265727180069.post-54004431875297013332010-08-07T12:54:00.002-05:002010-08-07T13:05:15.013-05:00Breakfast Tacos with Homemade Corn Tortillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_R4MDCSm6HSk/TF2dnNhEEXI/AAAAAAAAE9c/vJ7f28j4sTo/s512/DSC_0180.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 340px; height: 512px;" src="http://lh6.ggpht.com/_R4MDCSm6HSk/TF2dnNhEEXI/AAAAAAAAE9c/vJ7f28j4sTo/s512/DSC_0180.JPG" alt="" border="0" /></a>Inspiration:<br />This week, my friend Brooke declared it's easy to make corn tortillas and that they're delicious.<br /><br />I immediately headed to Amazon to order a <a href="http://www.amazon.com/Imusa-Victoria-Tortilla-Press-2-Inch/dp/B00164VNYQ/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1281203909&sr=8-1">tortilla press</a> and to my co-op to search for Masa Harina. They had it, but if you can't find it, you can order it online.<br /><br /><br />Ingredients:<br /><ul><li>1 cup Masa Harina (will make approximately 6 6-inch tortillas)<br /></li><li>Eggs</li><li>Shredded Cheddar</li><li>Hot Sauce</li><li>Optional: cooked sausage, vegetables, other taco ingredients</li></ul><br />Instructions:<br /><ol><li>Mix Masa Harina with scant 1 cup hot water and a dash of salt. Once combined, cover and set aside for one hour.</li><li>When dough is ready, roll into 2-inch balls. Press in a tortilla press lined with wax or parchment paper.<br /></li><li>Heat griddle to hot. Cook tortillas approximately 1 minute on each side. Keep warm in towels until other ingredients are ready.</li><li>Scramble eggs and season with salt and pepper.<br /></li><li>Assemble tacos and enjoy!</li></ol><br /><br />Rating:<br />9/10<br /><br />Notes: Very easy to make! I don't know what took me so long to try it, but I don't think we'll ever purchase tortillas again.Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com1tag:blogger.com,1999:blog-6135383265727180069.post-35145600110588119992010-06-04T09:36:00.003-05:002010-06-04T09:46:58.440-05:00Sicilian Shepherd's Tomato Pasta with Fresh Ricotta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_R4MDCSm6HSk/TAkPMTobbMI/AAAAAAAAE9U/NXVYDlvI0RI/s512/DSC_0304.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 406px; height: 379px;" src="http://lh6.ggpht.com/_R4MDCSm6HSk/TAkPMTobbMI/AAAAAAAAE9U/NXVYDlvI0RI/s512/DSC_0304.JPG" alt="" border="0" /></a>Inspiration:<br /><a href="http://dinner-recipes.suite101.com/article.cfm/penne_pasta_with_sicilian_shepherds_sauce">Lynne Rossetto Kasper</a> of <span style="font-style: italic;">The Splendid Table</span> on NPR<br /><br /><br />Ingredients:<br /><ul><li>1 15-ounce container creamy whole-milk ricotta cheese</li><li>2 tablespoons extra-virgin olive oil</li><li>1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)</li><li>2 stalks celery with leaves, chopped</li><li>1/2 cup chopped carrot</li><li>10 large fresh sage leaves, snipped</li><li>1 tablespoon fresh Italian parsley leaves, snipped</li><li>2 medium onions (about 1 cup), chopped</li><li>1/2 teaspoon freshly ground black pepper</li><li>1/4 teaspoon salt</li><li>2 large cloves, garlic</li><li>1/4 teaspoon crushed red pepper flakes</li><li>3/4 cup dry red wine</li><li>1 tablespoon tomato paste</li><li>1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up</li><li>1 pound penne rigate or bucatini pasta</li><li>6 quarts boiling salted water</li></ul><br />Instructions:<br /><ol><li>Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.</li><li>Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.</li><li>Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.</li><li>Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.</li></ol><br />Recipe Notes:<br /><p style="font-style: italic;">Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.</p><br />Notes:<br />This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.<br /><br />I am not the world's biggest fan of ricotta cheese, but this was good. I think the sauce would be just fine without the ricotta. I did attempt to find sheep's milk ricotta without success- when I can find some, I'll try this again!<br /><br />Tim's Rating: 8/10<br />Liz's Rating: 8.5/10Lizhttp://www.blogger.com/profile/01824835888627683141noreply@blogger.com6