Lemon Risotto

This is a delicious tangy lemon risotto recipe from Rachael Ray.  I enjoyed it very much.  My husband is not as much of a lemon lover as I am but he did not complain.  As Rach says in her description it will make you "pucker up."

Lemon Risotto

By Rachael Ray

Serves 4

Ingredients:

1 quart chicken stock

2 cups water

1 tablespoon extra virgin olive oil (EVOO)

1 small-medium onion, finely chopped

2 cloves garlic, finely chopped or grated

1 cup Arborino rice

Zest and juice of 1 large lemon (1/4 cup)

½ cup white wine

2 tablespoons butter, cut into small pieces

½ cup grated Pecorino Romano cheese

2 tablespoons slivered mint leaves

A handful basil tops, shredded or torn

Salt and pepper

Preparation:

1.      In a large pot, heat the stock and 2 cups water over medium-low heat.

2.     In a risotto pot or large skillet with rounded bottom, heat the EVOO over medium to medium-high heat.  Add the onions and garlic to the pan and sauté to soften, 3-4 minutes.  Stir in the rice and add the zest of lemon.  Heat the rice a minute or two, then add the wine and cook to evaporate.  Add in the stock a few ladles at a time and stir for a minute with each addition of stock to develop the starch and creamy aspect.  Keep adding the stock each time pan starts to become dry at the edges.  The total cooking time will be 18 minutes or so.

3.     When the rice is cooked to al dente, stir in the butter, lemon juice, cheese and herbs.  Serve immediately.

 Enjoy!

The Creative Cook

Potato-Kale Soup with Gruyere

I made this soup for dinner tonight.  It was a quick and easy soup to make.  It hasn't been very cold lately but I've been craving soup anyway.  This recipe could easily be made-over into a vegetarian meal with just a few tweaks.  I would suggest switching to low-sodium vegetable broth.  If you are a vegan then you would have to use a butter substitute and a cheese substitute but if not the switch to veggie broth is about all you need to do.  You could also bring this up to a dinner stew level with the addition of some shredded chicken.  Too bad I thought of that idea after I had already eaten a bowl of soup.  I was also thinking that you could substitute frozen spinach or even Swiss chard if you don't like kale.  The recipe is originally from www.myrecipes.com.  I thought the soup was very tasty.  Serve with some crusty french bread for a delish meal.

Potato-Kale Soup with Gruyere

Yield:  6 Servings

Ingredients:

2 tablespoons butter

1-1/2 cups finely chopped onion

1 garlic clove, minced

7 cups fat-free, less-sodium chicken broth

4 cups coarsely chopped peeled Yukon gold potato (about 1-1/2 pounds)

¼ teaspoon salt

1 bay leaf

6 cups chopped fresh Kale (about ¾ pound)

1 teaspoon dried basil

9 tablespoons (about 2 ounces) shredded Gruyere cheese

Preparation:

Melt butter in a large saucepan over medium heat.  Add onion; cook 8 minutes or until tender, stirring frequently.  Add garlic; cook 30 seconds, stirring constantly.  Stir in broth, potato, salt, and bay leaf; bring to a boil.  Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Stir in kale and basil.  Cover and simmer 10 minutes or until kale is tender.  Discard bay leaf.  Partially mash potatoes with a potato masher until thick and chunky.  Top with cheese.

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Photo from RealSimple.com

This meal came from RealSimple.com.  It could quite possibly be the best meal I have ever made or eaten in my life.  I am not exaggerating here.  It was absolutely delicious.  Of course, I could be prejudiced because my mom used to make oven roasted lemon chicken and potatoes all the time for us when I was a little girl.  I could be remembering those delicious meals and savoring this one in my memory.  Who cares?!  It was so good.  It filled every need for comfort food that I ever had.  When I make it again (you notice I said "when" not "if"), I will use more potatoes.  I am a huge potato fan. I could eat them all day long but I don't...  And to say it was easy, doesn't make it clear enough.  It was so "Real Simple" that it was a complete no brainer.  I can't imagine why I hadn't thought of this myself a long time ago.  The best part is that I got to use the convection roast feature of my new oven.  Wow!  Just wow!  I am in love this this meal.  Just add a glass of wine and you've got dinner.

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Serves 4

Hands-on Time: 15 Mins.

Ingredients:

6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¾ pound trimmed green beans
8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3-1/4 pounds)

Directions:

1.      Preheat oven to 450 degrees F.  Coat a large baking dish or cast-iron skillet with 1 tablespoon of t he olive oil.  Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

2.      In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat.  Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.  Add the potatoes to the same olive-oil mixture and toss to coat.  Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.  Place the chicken in the same bowl with the olive oil mixture and coat thoroughly.  Place the chicken, skin-side up, in the dish or skillet.  Pour any of the remaining olive-oil mixture over the chicken.

3.   Roast for 50 minutes.  Remove the chicken from the dish or skillet.  Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.  Place a chicken breast on each of 4 serving plates; dividing the green beans and potatoes equally.  Serve warm.

Enjoy!

The Creative Cook

Chocolate Pound Cake

I made this cake for a friend of mine whose birthday is coming up.  Her birthday is the same day as my dad's. I did way too much baking for everyone else this month and did no baking for myself!  I did a taste-test of this cake because it was one of the first cakes I baked in my new oven.  I wanted to make sure it wasn't overcooked.  I was actually going to make another one but I had to make the cookies and coffee cake for my dad so I talked myself out of it.  It looks like a good cake to make again. Maybe I can do it as a "marble" loaf instead of all chocolate.  I wouldn't have made something so plain except that I was told she would prefer this type of cake to anything with frosting or glaze.  I hope she likes it!

Chocolate Pound Cake
makes one 8 x 4 x 3 inch Loaf

¼ cup unsweetened Dutch-processed cocoa powder

3 tablespoons boiling water
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups sifted cake flour (~125 grams)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons granulated sugar (175 grams)
13 tablespoons unsalted butter, room temperature (cut into pieces)

1. Preheat oven to 350 degrees F.  Butter or spray with vegetable spray, an 8 x 4 x 3 inch loaf pan.  Line the bottom of the pan with parchment paper.  Set aside.

2. In a medium bowl, mix together the cocoa powder and boiling water until thoroughly combined.  Let cool to room temperature.

3. Once the chocolate mixture has cooled, whisk in the eggs and vanilla extract.  Set aside.

4. In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt and sugar) and mix on low speed for about 30 seconds or until blended.  Add the butter and half of the chocolate/egg mixture.  Mix on low speed until the dry ingredients are moistened.  Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure.  Scrape down the sides of the bowl.  Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.

5. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.  Bake for about 50-60vminutes total or until a toothpick inserted in the center comes out clean.  About twenty minutes into baking, cover the cake with a lightly oiled piece of aluminum foil to prevent overbrowning.

6. Remove the cake from oven and place on a wire rack to cool for about ten minutes.  Remove the cake from the pan, reinvert, and cool completely on a lightly buttered wire rack.  Top with a light dusting of powdered sugar, if desired.

7.  Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.

www.joyofbaking.com/ChocolatePoundCake.html

Enjoy!

The Creative Cook 

Amazing Pecan Coffee Cake

I can't say much about this cake recipe except that I made it for my dad's birthday and I got good reviews from both him and my mom.  They don't usually tell me that something is good unless they really like it. I didn't even take any pictures of it before I wrapped it up and sent it off to their house.  I'll  have to make it again and taste it myself.  The recipe comes from www.allrecipes.com.  I have already gotten a request for it so I will definitely be making it again. It is pretty easy to make.  

Amazing Pecan Coffee Cake

Ready In:  50 Minutes

Servings:  12

Ingredients:

2 cups all-purpose flour

¼ teaspoon salt

1 tablespoon baking powder

1 cup butter, softened

1 cup sour cream

1-1/2 cups white sugar

2 eggs

1 tablespoon vanilla extract

Pecan Topping:

½ cup brown sugar

1 cup chopped pecans

1 teaspoon ground cinnamon

2 tablespoons butter, melted

Directions:

1.      Preheat oven to 350 degrees F (175 degrees C).  Line a 9 x 13 inch pan with aluminum foil and lightly grease with cooking spray.  Sift together the flour, baking powder and salt; set aside.

2.      In a large bowl, cream the butter until light and fluffy.  Gradually beat in sour cream, and then beat in sugar.  Beat in eggs, one at a time, then stir in the vanilla.  By hand, fold in the flour mixture, mixing just until incorporated.  Spread batter into prepared pan.

3.      To make the Pecan Topping.  In a medium bowl, mix together brown sugar, pecans and cinnamon.  Stir in melted butter until crumbly.  Sprinkle over cake batter in pan.

4.      Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

 Enjoy!

The Creative Cook

Italian Pignoli Cookies

My father is having his 92nd birthday next Tuesday.  It has been really hard to figure out what to get him for his birthday for the last several years.  After much thought, I decided to bake him his favorite sweet treat for his birthday.  It just so happens that he absolutely loves Italian Pignoli Cookies.  I never tried baking them before but it's difficult to find a good (or any) Italian bakery in Maryland that sells Pignoli cookies.  I know there is at least one (Vaccaro's) in Baltimore City but I don't enjoy driving down there unless I absolutely have to.  Since I just got a brand new oven, I decided to seek out a recipe for the cookies.  One of my favorite bloggers, Susan Russo of FoodBlogga did not disappoint me.  She has a recipe on her blog that I have used here.  The only tiny changes that I made are that I used an 8 ounce can of Almond Paste because I couldn't find a 7-ounce tube of the stuff.  She also recommends dusting the cookies with powdered sugar.  I knew that my dad wouldn't want me to do that, so I didn't.  I made my cookies a tiny bit too big which is typical of me which is why I only got 25 cookies instead of 30. Here is something that I will do next time I make them:  I will only put pine nuts on the top of the cookies.  My dad says he doesn't remember the entire cookie being coated in nuts so that will save me from using so many nuts.  I didn't use the entire 2-1/2 cups of nuts for this recipe which is why I'm thinking you could get away with only 2 cups or even a bit less than that.  Pine nuts are quite expensive.  I paid $8.49 for each 5 ounce bag.  I bought 3 packages of them for this project.  The almond paste was around $5.00 for the can of 8 ounces.  I also found a recipe for making your own almond paste but I didn't go to that extreme.  I posted it here just in case you feel inclined to make your own almond paste.  These cookies came out really delicious according to the expert (my dad).  I'm pretty darn sure that my Italian grandmothers would be proud to know that their granddaughter made these cookies and didn't just run to a bakery to buy them at $20.00 a pound.  Of course, my dad is worth his weight in gold but I feel that making the cookies myself shows my love even more than just buying them would.  I also made him another of his favorites (Pecan Coffee Cake). I'll post that recipe tomorrow.  

Italian Pignoli (Pine Nut) Cookies

By Susan Russo from http://Food Blogga.blogspot.com

2-1/2 cups pine nuts

1 (7-ounce) tube of almond paste

¾ cup white sugar

2 egg whites

½ teaspoon pure vanilla extract

¼ cup all-purpose flour

¼ teaspoon salt

Powdered sugar, optional

Heat oven to 325 degrees.  Take ¼ cup of pine nuts and pulse in a food processor until coarsely ground.  Break the almond paste with your hands; add to the processor; process until just mixed.  Add the sugar; process until mixture is crumbly.  Add the egg whites and vanilla; process until the dough begins to come together.  Add the flour and salt; process until fully blended and smooth.

Pour the remaining pine nuts into a small bowl.  Using a teaspoon and slightly moistened hands, take about 1 teaspoon worth of batter and roll it into a ball.  Gently drop the ball in the pine nuts and turn until completely coated.  Place the cookies 2 inches apart on parchment-lined baking sheets.  Bake for 20 minutes, until lightly browned.

Cool on racks.  Dust with powdered sugar before serving, if desired.  Cookies should be stored in an airtight container.  Makes approximately 30 cookies. 

Almond Paste

3 cups Sicilian Almonds, blanched
3 cups Superfine Sugar
2 tbsp. Orange Blossom Honey (no substitutes)
2 egg whites
2 tbsp. Amaretto Di Saronno (Lazzaroni or Di Saronno)

1- Grind Almonds to a fine flour.
2- Add sugar and Amaretto.
3- Add egg whites and honey.
4- Mix until it comes together in a ball.
5- Let stand in the refrigerator overnight.

Makes approximately 2 lbs.

Enjoy!

The Creative Cook

Buttermilk Roast Chicken

Buttermilk Roast Chicken

This recipe was inspired by Nigella Lawson’s version. But it comes from my favorite cooking blog, Smitten Kitchen.  The spices and sweetener's have been changed from Nigella's version.  You can find the original recipe here.  

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1-1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2-1/2 to 3 pounds chicken parts
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. 


Enjoy!  


The Creative Cook

Pear and Blue Cheese Salad

This recipe comes from www.allrecipes.com.  It is a delicious winter salad.  I was in the mood for something delicious and easy for Valentine's Day dinner.  I had no idea that my son would tell me that the dressing was the best he had ever eaten.  That is a true compliment.  I will definitely be making this again.  It has a sweet-tangy dressing that is a perfect partner to the green salad with pears and candied pecans.  I added some shredded chicken to make it a meal.  I did not use walnut oil because of my son's nut allergy and I kept the candied pecan as "optional".  I used olive oil instead.

Here is another idea I found on the Chaos in the Kitchen blog.  This one has a slightly different dressing and caramelizing the pear.

Pear and Blue Cheese Salad
Prep Time: 15 Minutes
Servings:  6

Ingredients:


1 (10 ounce) bag mixed field greens
1/2 cup sliced red onion (optional)
1 Bosc pear, cored and sliced
1/2 cup chopped candied pecans
1/2 cup crumbled blue cheese

Dressing:


1/4 cup maple syrup
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup walnut oil

Directions:

1.  Place the salad greens in a large bowl.  Add the red onion, pear, pecans, and blue cheese and toss to mix evenly.

2.  To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender or food processor and blend thoroughly.  With the motor running, slowly pour in the walnut oil.  Blend until mixture becomes creamy, about 1 minute.  Pour over salad mixture, and toss to coat greens evenly.  Serve immediately.

Enjoy!

The Creative Cook

Easy Taco Pizza

I know, I know...  we all need to lose weight but it was Superbowl weekend.  I wanted to make something yummy to eat during the game (yadda yadda yadda).  I didn't want Buffalo Chicken Wings or anything of that sort, so I ferreted out a recipe on one of those online recipe sites.  Probably, www.allrecipes.com or something like it.  It is a recipe for Easy Taco Pizza.  After reading the recipe, I decided to make my own taco seasoning for a myriad of reasons.  The first and most important reason was that I hadn't bought any taco seasoning at the grocery store.  I also figured it was more economical to make my own seasoning from what I had in the house rather than buying a packet.  So, there you have it.  A combination of laziness, lack of forethought and cheapness motivated me to make the taco seasoning myself.  Wait... I had another more altruistic reason that turned out to be completely bogus.  I thought that all taco seasoning packets had MSG in them.  I am against MSG for health reasons.  I'm sure I eat enough of it in prepared foods without adding it to foods I make myself.  In this case, I found out that I was wrong.  It seems that now McCormick is advertising that their seasoning mixes do not contain MSG! Are they doing this just for me?  I doubt it, but it is nice to know they care.  Anyway, this recipe is a nice mix of two favorite dishes into one delicious meal.

Easy Taco Pizza

Serves: 4

Preparation Time: 20 min

Cooking Time: 20 min

Ingredients:

1 pound lean ground beef

1 packet of taco seasoning mix

1 can (4-ounces) diced green chilies

1 store bought pizza crust

1 can refried beans

1 ½  cups Cheddar cheese, shredded

¼ cup green onions, thinly sliced

Instructions:

1.       Preheat oven to 375 degrees F.

2.       Prepare ground beef according to seasoning packet directions. Be sure to drain excess fat after browning meat. Once the taco meat is prepared, stir in the chilies and set aside if still working on the other steps below.

3.       While the meat is cooking, smear the pizza crust with the refried beans.  Spread evenly across the crust leaving a ring of crust (unless you prefer to dress to the edge of the pizza).

4.       Once taco meat is done, pour it over the crust and spread evenly. Top with cheddar and green onions.

5.       Place in the oven and bake for 20 minutes. Allow pizza to rest for 5 minutes before cutting.

Taco Seasoning

Prep Time: 1 Minute

Servings: 10

"This is a mixture of spices that approximates what you would buy in a package of taco seasoning. Depending on how spicy you and your family like your dishes, use as little or as much as you want."

INGREDIENTS:

1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano

1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper

DIRECTIONS:

1.	In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Enjoy!

The Creative Cook

Honey Mustard Glazed Apples with Pork

I did something very out of character for me.  In fact, it was out of character for both me and my husband.  We went grocery shopping together. I can't remember the last time we did that.  It was probably over 20 years ago when we were dating or when we were first married.  No matter.  We did pretty well.  No fights or anything.  Just that my hubby saw a recipe that he tore off one of those pads in the produce section of the grocery store.  He decided that I should make it for dinner one day.  He went off and picked up some pork chops and I gathered the other necessary ingredients.  After reading the recipe more closely at home, I realized that it was telling me to use a grill.  Well, that is something else I do rarely.  I do own a grill but using it is quite another matter.  It may even be out of propane.  I can't be sure if we ever refilled it.  I just decided that I would use a stove top grill instead.  For the rub, I used a recipe for the Dove Chocolate Discoveries cocoa rub I bought from a friend who is a rep for Dove.  The chocolate and spices gave the meat a great flavor.  Try it if you can. If not, just use one of the McCormick rubs that you can buy at the grocery store.  I had never heard of Junami apples before but they are really delicious.  A bit pricey but very yummy.  

Honey Mustard Glazed Apples with Pork

Prep Time: 5 minutes

Cook Time: 20 minutes

4 boneless pork chops (about 4 ounces each)

4 Junami apples, peeled, cored and sliced ¼ inch thick

2 teaspoons lemon juice

2 teaspoons Dijon mustard

Spice rub for pork*

2 tablespoons butter

1 tablespoon honey

½ cup dried cranberries, if desired

Season pork chops with spice rub and let stand at room temperature while preparing apples.

Melt butter in a 10-inch skillet over low heat.  Add apple slices and sprinkle with lemon juice.  Cook apples 12 to 15 minutes, stirring occasionally, until softened and fork tender.  Stir in the cranberries.

Combine the honey and mustard in a small bowl.  Stir into the fruit and continue cooking over low heat until the fruit is glazed.

Meanwhile, prepare the grill.  Cook pork over medium high heat 8 to 10 minutes, turning once, until cooked through.  Serve with glazed apples. 

*I used Dove Cocoa Rub for these pork chops.   See below.

COCOA RUB

INGREDIENTS:

1 tablespoon mixed peppercorns (red, black, white)

1 tablespoon whole coriander

4-1/2 tablespoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cloves

4 tablespoons DOVE CHOCOLATE DISCOVERIES Cocoa Powder

4 tablespoons sea salt – finely ground

PREPARATION:

Over medium heat in a small saucepan, toast the peppercorns and coriander seeds for a few minutes until they begin to crackle and pop.  Remove from heat and grind to a fine powder in a spice mill or grinder.  Mix the ground pepper and coriander with remaining spices, cocoa powder and salt.  Rub onto pork, beef or chicken. 

Enjoy!

The Creative Cook

Beef and Sausage Meat Loaf with Mozzarella

This is an excellent meat loaf recipe that comes from Mario Batali's father.  It is definitely the most "Italian" meat loaf I have ever made or eaten.  Here is a quote from Armandino Batali that was posted on the Bon Appetit website:  Armandino Batali of Salumi in Seattle, writes:  “My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis’ interest in Italian cooking and culture goes back generations.  My grandfather opened Seattle’s first Italian-food import store in 1903.  It was located just a few steps from where my restaurant, Salumi, is now, and it’s one of the things that inspired me to get into the business."

“The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy.  We’re known for homemade sausages and salami, but we also attract a large lunchtime crowd.  Some of the specials, like the meat loaf and frittata, have been in our family for years.  They’re also easy to make at home.”

This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.  This recipe is a winner.  It is makes a LOT of meat loaf.  Thank you to Mario Batali's dad for this recipe!

Beef and Sausage Meat Loaf with Mozzarella

Bon Appetit  ~ September 2004

By Armandino Batali

Salumi, Seattle, WA

Yield:  8 Servings

Ingredients:

2 pounds lean ground beef (15 % fat)

1 pound coarsely grated whole-milk mozzarella cheese

1 pound sweet Italian sausages, casings removed, meat crumbled

2 cups chopped fresh basil

2 cups fresh bread crumbs made from crustless French bread

1 medium onion, chopped

1 cup chopped drained oil-packed sun-dried tomatoes

5 garlic cloves, chopped

1-1/2 tablespoons dried oregano

2 teaspoons salt

1 teaspoon ground black pepper

1 cup tomato sauce, divided

3 large eggs, beaten to blend

½ cup dry red wine

Preparation:

Preheat oven to 375 degrees F. Combine first 11 ingredients in large bowl.  Gently mix in ½ cup tomato sauce, eggs, and wine.  Place meat mixture on large rimmed baking sheet and shape into 16 x 4-inch loaf (I used two 8 x 5 inch loaf pans).  Brush with remaining ½ cup tomato sauce.  Bake meat loaf until cooked through and thermometer inserted into center registers between 160 degrees and 170 degrees F, about 1 hour and 15 minutes.

Enjoy!

Blood Orange Olive Oil Cake

The Wet Ingredients

The Flour

The Dry Ingredients

Mixing the Wet Ingredients into the Dry

The Blood Orange Segments

The Greased Pan

Adding the Orange Segments into the Batter

The Cake Batter in the Pan before Baking

A Blood Orange with Top and Bottom Removed

Badly Supremed Orange

Honey-Blood Orange Compote

Blood Orange Olive Oil Cake
just after it came out of the oven

A slice of cake with compote
and whipped cream

This recipe came to me from The New York Times, Good Appetite column.  The recipe itself was created by cookbook author, Melissa Clark. She has co-written many cookbooks and has recently authored a cookbook under her own name called "Cook This Now."  After making the cake, I saw this same recipe on my favorite food blog, Smitten Kitchen.   It was posted on that blog last year.  I guess I'm a bit behind the times.

I did not know what supreming an orange meant before I made this cake.  I saw no need to learn about it until I read the recipe.  You might say I taught myself how to "supreme" an orange by watching this video on www.youtube.com.  The video helped me understand what I was supposed to do.  Too bad I didn't watch the video before I started the process.  This cake is not difficult to make except for "supreming" the orange.  Once you learn how to do that though, it is easy.  I'm here to tell you that I made a few mistakes with this cake.  Here goes:  I left out the 1-1/2 teaspoons of baking powder, I put the wet ingredients into the dry instead of the other way around and I left the membrane on the blood orange segments I put into the cake. I was surprised that the cake still rose nicely even without the baking powder.  I don't know if I'll try making this cake again but at least I learned how to "supreme" an orange! The oranges that I did a fair job supreming are the ones I used for the Honey-Blood Orange Compote.  The honey I used for the compote is orange blossom honey from a local family-owned business called The Bee Folks.

Even with my mistakes, this cake tastes yummy.  

Blood Orange Olive Oil Cake

Time:  1 hr. 20 mins. Plus cooling

Ingredients:

Butter for greasing pan

3 blood oranges

1 cup sugar

Buttermilk or plain yogurt

3 large eggs

1-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2/3 cup extra virgin olive oil

Honey-blood orange compote, for serving (optional) (see note)

Whipped cream, for serving (optional)

Instructions:

1.        Preheat oven to 350 degrees.  Grease a 9-by-5 –inch loaf pan.  Grate zest from 2 oranges and place in a bowl with sugar.  Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

2.       Supreme an orange:  cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife.  Cut orange segments out of their connective membrane and let them fall into a bowl.  Repeat with another orange.  Break up segments with your fingers to about 1/4 –inch pieces.

3.       Halve remaining orange and squeeze juice into a measuring cup.  You will have about ¼ cup or so.  Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether.  Pour mixture into bowl with sugar and whisk well.  Whisk in eggs.

4.       In another bowl, whisk together flour, baking powder, baking soda and salt.  Gently whisk dry ingredients into wet ones.  Switch to a spatula and fold in oil a little at a time.  Fold in pieces of orange segments.  Scrape batter into pan and smooth top.

5.       Bake cake for about 55 minute, or until it is golden and a knife inserted into center comes out clean.  Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.  Serve with whipped cream and honey-blood orange compote, if desired.

Yield:  8 to 10 servings.

Note:  To make honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 2.  Drizzle in 1 to 2 teaspoons honey.  Let sit for 5 minutes, then stir gently.

 Enjoy!

The Creative Cook

Rigatoni with Cauliflower Sauce and Toasted Garlic Breadcrumbs

Rigatoni with Cauliflower Sauce and
Toasted Garlic Breadcrumbs

I tried this recipe last week.  It made a nice meal that was almost meatless if you don't count the Italian bacon or Pancetta which is technically meat.  This recipe comes from Rachael Ray.  Generally, I think her recipes are a bit complicated for the outcome but this one was pretty good.   It got my family to eat cauliflower which is a good thing.   

Rigatoni with Cauliflower Sauce and Toasted Garlic Breadcrumbs

Ingredients:

For the Breadcrumbs:

·         2 tablespoons EVOO – Extra Virgin Olive Oil

·         4 tablespoons butter 

·         6 cloves garlic, minced

·         1 cup breadcrumbs, Panko or homemade (coarse ground)

·         1/3 to 1/2 cup flat-leaf parsley tops, finely chopped

·         1/3 to 1/2 cup grated Parmigiano-Reggiano cheese

For the Cauliflower Sauce:

·         2 tablespoons EVOO – Extra Virgin Olive Oil

·         1/4 pound pancetta, guanciale* or bacon, chopped

·         1 onion, chopped

·         2 to 3 cloves garlic, chopped

·         2 tablespoons rosemary, finely chopped

·         2 tablespoons thyme, finely chopped

·         1 teaspoon crushed red pepper flakes

·         3 tablespoons chopped golden raisins

·         1/2 cup dry white wine

·         1/2 cup chicken stock

·         1 head cauliflower, root and core cut away from head with sharp paring knife

·         Salt and pepper

·         1 pound rigatoni

·         3 tablespoons butter

Yields: 4-6

Preparation:

For the breadcrumbs, heat EVOO and butter over medium heat, melting butter into oil. Add garlic and stir 1-2 minutes. Add breadcrumbs and stir until very fragrant and deeply golden in color. Remove breadcrumbs from heat and cool; toss with parsley and cheese.

For the sauce, heat EVOO, a couple of turns of the pan, over medium-high heat in a Dutch oven. Add pancetta, guanciale or bacon and stir until rendered and crispy, 3-4 minutes. Add onions, garlic, rosemary, thyme, red pepper flakes and raisins, and stir to soften 3-5 minutes. Add white wine and stock, set cauliflower into pot, season with salt and pepper, and cover. Cook 15-20 minutes until very tender then mash up into small pieces with wooden spoon or potato masher.

Meanwhile, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Add a cup of starchy water from pasta to sauce just before draining.

Along with starchy water, stir butter into cauliflower sauce. Combine with pasta and adjust seasoning. Serve in shallow bowls topped with garlic breadcrumbs. 

*Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States.   This definitionis from www.wikipedia.org.

Dried Fruit and Nut Loaf

I can't explain what possessed me to make this... dare I say.... fruit cake.  I never made one before.  I'm not even a big fruit cake fan.  So I can't explain my need to make this loaf.  I found the recipe on www.joyofbaking.com.  It looked interesting and I had an over abundance of dried fruit in the house.  Maybe that was it.  I don't know but it came out great.  I used 5 mini loaf pans instead of one 9 x 5 loaf which helped with the baking since my oven is set so low.  I did compensate and get the temperature in the oven up to 300 degrees.  It did not seem like this loaf would even hold together.  There are more fruit and nuts than batter so it is probably better for you than the average fruit cake.  My mother absolutely loved it and so did my  husband.  I had no idea he even remotely liked fruit cake.  I thought it was pretty good, too.  So give this recipe a chance if you have the opportunity.  I think you'll like it.  It may even change your opinion of the dreaded fruit cake!

Keep in mind that you don't have to use the dried fruits that are recommended in the recipe.  As long as you use 3 cups of dried fruit and 3 cups of chopped nuts you will be fine.  Just be careful about buying good quality, fresh dried fruit (which sounds like an oxymoron).  I used cranberries, apricots and figs for the dried fruit and pecans instead of walnuts. I think that any way you mix it, this loaf will be tasty.

Dried Fruit and Nut Loaf

3/4 cup (95 grams) all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (160 grams) firmly packed light brown sugar

3 cups (300 grams) coarsely chopped walnuts (can also use pecans, hazelnuts, or almonds)

1/2 cup (65 grams) dried cherries and/or cranberries

2 cups dates and figs, pits removed and cut into quarters

1/2 cup (85 grams) dried apricots, cut into quarters

3 large eggs

1 teaspoon pure vanilla extract

Dried Fruit and Nut Loaf: Preheat oven to 300 degrees F (150 degrees C) and place the rack in the center of the oven. Butter, or spray with a vegetable oil spray, a9 x 5inch (23 x 12 cm) (8 cup) loaf pan, and line the bottom of the pan with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the brown sugar, walnuts, and dried fruits. Use your fingers to make sure that all the fruits and nuts have been coated with the flour mixture. In a separate bowl, beat (with a wire whisk or an electric hand mixer) the eggs and vanilla until light colored and thick (this will take several minutes). Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.

Bake for about 60 to75 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. (If you find the loaf over browning, cover with aluminum foil.) Remove from oven and place on a wire rack to cool. When cool, lift the loaf from the pan. To store, cover with plastic wrap or aluminum foil. This loaf is best after being stored for a couple of days. Will keep for about 2 weeks at room temperature or for a couple of months in the refrigerator. Cut into small slices with a sharp knife.

Makes one - 9 x 5 inch (20 x 13 cm) loaf.

Read more:http://www.joyofbaking.com/DriedFruitandNutLoaf.html#ixzz1k69HjmaV

Enjoy!

Carrots Vichy

This is a recipe that comes from www.food.com.  My son made Carrots Vichy while he was at a cooking camp over the holidays.  He didn't bring home the exact recipe so I did some googling and found this recipe for Carrots Vichy.  I didn't follow the recipe correctly.  I did't use boiling water because I just did not realize that they were asking me to boil the water first then add it to the pot with the carrots.  It really didn't make sense, at first.  A burning question I have is do they really want us to add the butter along with the boiling water and then cook the carrots until the water evaporates.  Are the carrots supposed to brown in the butter after the water evaporates.  I was just too confused.  I have to experiment a bit more.  They came out fine and smell good but I don't think they are exactly the same as when my son made them at camp.  


Traditionally, Carrots Vichy were made with the naturally carbonated mineral water found in the town of Vichy which is located in the center of France.  You don't have to use carbonated water to make this dish but it would be interesting to try it and see what different effect it might create.  

Carrots Vichy

The cooking time is variable for this dish.  Just cook them until they are the way you like them. 

Ingredients:

2 cups carrots or 2 cups parsnips, peeled and sliced

½ cup boiling water

2 tablespoons butter

1 tablespoon sugar

¼ teaspoon salt

1 teaspoon lemon juice

Chopped chives or parsley

Directions:

1.       Place all ingredients in a saucepan except the chives or parsley.

2.       Cook the carrots or parsnips over medium heat until the water evaporates.

3.       Permit them to brown in the butter.

4.       Serve them sprinkled with either chopped chives or parsley.

Enjoy!

Chocolate Chip Sour Cream Coffee Cake

I saw this in a www.gojee.com email.  It was on their "top three" list last week.  It looked absolutely delicious.  I read the recipe carefully (ha) and noticed that the Gojee chef  had gotten the recipe from one of my favorite cooking blogs "Smitten Kitchen".  I didn't think about the recipe too long before I decided that I had to try it.  I mentioned it to my son.  He thought it would be a great cake to make on Martin Luther King Day.  Of course, I agreed right away.  He did most the work but I separated the eggs, assembled the cake and put it into the oven.  I guess you could say I acted as his assistant on this cake.  It was nice to have someone to bake with.  After he mixed up the cake and I put it into the oven I dove into the Smitten Kitchen blog post about this cake. I read the recipe carefully again and (thankfully) noticed a note at the bottom of the blog.  Apparently, when Smitten Kitchen originally posted this recipe back in 2006 an ingredient (salt) was inadvertently left out. Obviously, when the Gojee chef copied the recipe from Smitten Kitchen it was before they made the correction to the recipe because my version from Gojee does not contain any salt.  The cake tastes and looks great anyway.  Maybe it has a different consistency than if it did contain the salt.  I don't know, but we will definitely be making it again. According to the Smitten Kitchen post, this was her mother's "go to" cake recipe that everyone requested during her childhood. So it seems that this recipe has been around for a long time. The chef at Smitten Kitchen is Deb and her husband Alex is her assistant.  They are great!  Their blog is fantastic so check it out.

Chocolate Chip Sour Cream Chip Coffee Cake

From www.smittenkitchen.com via www.gojee.com

Ingredients:

For the cake:

1 stick butter at room temperature

1-1/2 cups sugar

3 eggs, separated

1-1/2 teaspoons vanilla

2 cups (16-ounces) sour cream

3 cups flour

1 teaspoon baking powder

1-1/2 teaspoons baking soda

3/4 teaspoon table salt

To assemble:

2 cups or 12 ounces semi- or bittersweet chocolate chips or coarsely chopped chocolate bars
1/2 cup sugar

1 teaspoon cinnamon

Instructions:

1. In the bowl of the mixer, whip the egg whites until they are stiff. Take out of the bowl and set aside. 

2. Sift the dry ingredients together in a bowl. Set aside. Cream together the butter and sugar. Mix in the egg yolks and vanilla.

3. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.

4. Spread half of the cake batter into a greased 9-x-13 pan.   Sprinkle with the half of the cinnamon and sugar and half of the chocolate chips (1 cup).

5. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the palm of your hand, gently press the chocolate chips a bit into the batter.  

6. Bake in a preheated 350 degree oven for 40 to 50 minutes rotating halfway through. When the cake is done, a tester will come out clean. Cool on a cooling rack.

Enjoy!

The Creative Cook

P.S.  These are my own crappy pictures.  I did not steal them from anyone else.  Why would I?  I got a wonderful new camera last year for my birthday (thanks honey) but I still need to learn how to use it.

Three Onion Soup

This is a very nice, easy alternative to French Onion Soup for a cold winter day.  We all enjoyed this soup very much.  This recipe is from the Epicurious website.  

3-Onion Soup
serves 4

Ingredients:

4 medium leeks

1 medium onions, sliced thin
2 large shallots, sliced thin
1 teaspoon olive oil

1 large potato (Yukon Gold)
1 cup red wine
1 tablespoon sherry
1-1/2 cups water
1 cup chicken broth (low sodium, low fat)
1/2 cup grated Gruyère (2 ounces)

2 teaspoons Balsamic vinegar

Directions:

Chop enough white and pale green parts of leeks to measure 2 cups.  Wash leeks well in a bowl of cold water.  Lift from water and drain in a colander.  Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion, and shallots, stirring frequently, until edges are golden brown, about 15 minutes.  Add red wine and sherry and deglaze skillet, scraping up brown bits.  Transfer mixture to a saucepan.

Peel potato and cut into 1/2-inch cubes.  Add potato, broth, and water to onions.  Simmer, covered, stirring occasionally, until potatoes are very tender (approximately 20 minutes).

Purée one cup soup in a blender (use caution when blending hot liquids) and stir into remaining soup.

Serve soup sprinkled with cheese and drizzle with vinegar.

Enjoy!

Authentic Mexican Rice

I made this Mexican Rice with the Chicken Enchiladas that I posted last year.  The last time I made these enchiladas I served Spanish Quinoa instead of rice.  I decided to be more authentic this time and make a traditional rice dish.  I also served some refried beans.  You can make this rice spicy by using medium or hot salsa instead of the tomato sauce.

Authentic Mexican Rice

Prep. Time:  5 Minutes

Cook Time: 25 Minutes

Ingredients:

2 tablespoons oil

¼ medium onion, chopped

1-1/2 cups rice

3 cloves garlic, finely chopped

2-1/2 cups chicken broth

1 cup plain tomato sauce*

4 heaping tablespoons of finely chopped parsley (optional)

Preparation:

In a medium sauce pan, heat oil over medium heat.  Add the fresh onion and garlic.  Sauté for 1-2 minutes until softened.  Add dry rice and cook with the onions for about 5-6 minutes or until rice becomes a golden brown color.

Add in broth and tomato sauce (add slowly into the rice, not directly into a hot pan).  Then add parsley if you’re using it.  Stir it up and bring to a boil.  Once it starts boiling, turn the heat to low and cover.  Let it simmer for 20 minutes and fluff with a fork.

*Substitutions:  If you don’t have fresh garlic or onions on hand you can use the equivalent in powder form.  Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids.  If you don’t have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid.  Rotel and jarred salsa can also be substituted for the tomato sauce. 

From www.about.com