Welcome all who come seeking warmth and comfort from the cold and crazy days of winter 2009. I don't know about you, but I am craving comfort. It is about 20 degrees outside, and that's warm for the last couple of days. I've been inside listening to the news drone on and on about the economy and business and credit crisis until I could scream, or maybe just crawl under the covers and hope things will be better when I emerge. A girl can dream, can't she?
So, naturally, when I thought about a menu for today comfort food came to mind first. Something simple, easy to make and easy on the economy. Something gooey with carbs and cheese and crunch and chocolate. How about Baked Ziti - fast, easy, cheesy pasta. And some crunchy, savory Sauteed Green Beans - green is hope and thoughts of spring. And finally - chocolate will make it all better - as in Cherry Chocolate Chip Cookies.
Hunker down, stay warm and dig in.
BAKED ZITI
1 box ziti or penne pasta
1 lb. ground beef (optional)
16 oz. ricotta cheese
1 jar spaghetti sauce
2 c. shredded mozzarella cheese
1/2 c. grated Parmesan
Bring large pot of water to a boil and cook pasta; drain and place in a large mixing bowl. Brown ground beef and drain fat; add to bowl with pasta. Stir in ricotta, spaghetti sauce and mozzarella cheese until well blended. Pour into a large 13 x 9-inch baking dish – or smaller dishes to freeze for later – and sprinkle top with Parmesan cheese. Bake at 350 degrees for about 30 minutes, or until bubbly around sides. Serves 8 – 10.
SAUTÉED GREEN BEANS
1 lb. fresh French green beans (see note*)
1 tbsp. olive oil
1 tbsp. butter
1/2 c. diced onion
2 cloves garlic, chopped
kosher salt
freshly ground black pepper
Wash and trim green beans. In a large heavy skillet or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent. Stir in chopped garlic and then add green beans. Sauté and toss to mix a few times. Cook until onion and beans just begin to brown. Sprinkle with kosher salt and freshly ground pepper and serve. *Note: French green beans, or Haricots verts, are small, thin green beans that can be found in many grocery stores. If not available where you shop, use larger fresh green beans and steam them for about 1-2 minutes before sautéing.
CHERRY CHOCOLATE CHIP COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
12 oz. bag semi-sweet chocolate chips
1/2 c. dried cherries, chopped
1/2 c. pecans, chopped
Mix butter and sugars in mixer; add eggs and vanilla. Add salt and baking soda; then add flour. Dough will be stiff. Stir in chips, cherries and pecans by hand. Drop by scoopfuls on parchment lined sheet. Bake at 350 degrees. Medium scoop makes 40-45 cookies, 12-14 minutes baking. Large scoop makes 18-22 cookies, 16-20 minutes baking. Do not over bake! When edges start to appear golden brown, remove from oven and cool on baking sheet for at least 10 minutes. The cookies will continue to finish baking on the sheet.
SHOPPING LIST for Menu Wednesday #15
Baked Ziti
Sauteed Green Beans
Cherry Chocolate Chip Cookies
Produce
fresh French green beans - 1 lb.
onion - 1
garlic - 2 cloves
Meat
ground beef - 1 lb.
Pantry
ziti or penne pasta - 1 box
spaghetti sauce - 1 jar
olive oil
kosher salt
freshly ground black pepper
sugar - 1 c.
brown sugar - 1 c.
vanilla - 1 1/2 tsp.
baking soda - 1 tsp.
flour - 3 c.
semi-sweet chocolate chips - 12 oz.
dried cherries - 1/2 c.
pecans - 1/2 c.
Dairy
ricotta cheese - 16 oz.
mozzarella - 2 c.
Parmesan - 1/2 c.
butter 1 1/2 c.
eggs - 2
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Wednesday, February 4, 2009
Tuesday, December 16, 2008
Menu Wednesday #11
Today's menu will be a big help to anyone looking for a quick and delicious meal for the hectic week before Christmas, an easy breakfast for holiday company, a perfect brunch for effortless entertaining, or a make ahead breakfast for Christmas morning. Both of these recipes are easy to make, store and reheat so they give a lot of flexibility during the busy holiday season. I like to make at least two quiches, one rather plain and one loaded up with vegetables and a little meat. Go ahead and freeze one or two after baking, then just thaw and reheat whenever you need something on the spur of the moment. The Hot Fruit Casserole makes a generous amount, so even if you need two quiches to serve more than six people, you'll probably only need one batch of fruit. Some muffins or rolls might be a nice addition to the menu, but I've left the decision to you about homemade or store bought completely to your discretion. I always think of this quiche and fruit menu for the Christmas holidays, and then wonder why I don't make it more often. Maybe I will now that it's in the Menu Wednesday archive!
QUICHE – recipe for one 9-inch
1 refrigerator pie crust round
1 c. fresh mushrooms, sliced
OR any vegetable, meat or seafood
2 tbsp. butter
1 c. cubed Swiss cheese
1 1/2 c. half & half
1 c. grated Swiss cheese
3 eggs
1/4 c. white wine
1/4 tsp. salt
1/8 tsp. freshly grated nutmeg
Preheat oven to 375 degrees. Place pie crust in a quiche pan or a pie plate. Poke holes in the bottom of the crust with a fork; bake for 5 minutes. Remove crust to cool. Sauté mushrooms (and optional vegetables and/or meats) in butter; spread over crust. Place cubed Swiss cheese over mushrooms. Scald half & half and cool slightly; add grated cheese. In a small bowl, beat eggs with a fork until blended. Add wine, salt, and nutmeg to eggs and blend. Add egg mixture slowly to half & half mixture and stir to mix. Place quiche pan on a baking sheet. Pour egg mixture into crust, taking care not to over fill. Bake for 35-40 minutes, until golden brown and set in the middle. Remove and serve warm or at room temperature. Refrigerate leftovers to reheat.
GAYLE WICKER’S HOT FRUIT CASSEROLE
1 can pear halves
1 can sliced peaches
1 can white or Queen Anne cherries
1 can pineapple chunks
1 can apricot halves
1 whole orange, peeled and cut into chunks
1/2 c. golden raisins
3/4 c. sugar
1/2 tsp. salt
3 tbsp. butter
3 tbsp. flour
3/4 c. fruit juice
1/2 c. sherry
1 tsp. curry powder - optional
Drain fruits and reserve juices. Mix pears, peaches, cherries, pineapple, apricots and oranges in a large bowl. Soak raisins in boiling water for about 10 minutes and drain; add to fruit. Add sugar, and salt to butter and flour and blend. Add fruit juice to sugar mixture and stir to blend. Cook over low heat to thicken. Cool and add 1/2 c. sherry. Pour over mixed fruit. Stir in curry powder, if desired. Refrigerate overnight. Pour into casserole and bake at 350 degrees for 1 hour. Can be divided into two casserole dishes and frozen before baking. This is an excellent dish for brunches, holiday meals, or anytime. Feel free to use only fruits you like or have on hand.
SHOPPING LIST FOR Menu Wednesday #11
Quiche
Gayle Wicker's Hot Fruit Casserole
Muffins (or other breads or rolls) your choice
Produce
Fresh mushrooms – 1 c.
Vegetables for quiche – (optional) your choice (fresh, frozen, canned, leftover) – broccoli, spinach, onion, pepper, asparagus, etc.
Orange - 1
Pantry
Salt
Freshly ground nutmeg
Canned pear halves – 1
Canned sliced peaches – 1
Canned cherries, white or Queen Anne – 1
Canned pineapple chunks – 1
Canned apricot halves – 1
Golden raisins – 1/2 c.
Sugar 3/4 c.
Flour – 3 tbsp.
Curry powder – 1 tsp. (optional)
Meats
Meat for quiche – (optional) your choice of bacon, sausage, crab meat, ham, etc.
Dairy
1 unbaked rolled pie crust
butter – 1 stick
Swiss cheese – 16 oz.
Half & half – 1 1/2 c.
Eggs - 3
Miscellaneous
Dry white wine – 1/4 c.
Sherry (not cooking sherry!) – 1/2 c.
Bakery
Muffins, rolls, coffee cake, Danish, donuts of your choice
QUICHE – recipe for one 9-inch
1 refrigerator pie crust round
1 c. fresh mushrooms, sliced
OR any vegetable, meat or seafood
2 tbsp. butter
1 c. cubed Swiss cheese
1 1/2 c. half & half
1 c. grated Swiss cheese
3 eggs
1/4 c. white wine
1/4 tsp. salt
1/8 tsp. freshly grated nutmeg
Preheat oven to 375 degrees. Place pie crust in a quiche pan or a pie plate. Poke holes in the bottom of the crust with a fork; bake for 5 minutes. Remove crust to cool. Sauté mushrooms (and optional vegetables and/or meats) in butter; spread over crust. Place cubed Swiss cheese over mushrooms. Scald half & half and cool slightly; add grated cheese. In a small bowl, beat eggs with a fork until blended. Add wine, salt, and nutmeg to eggs and blend. Add egg mixture slowly to half & half mixture and stir to mix. Place quiche pan on a baking sheet. Pour egg mixture into crust, taking care not to over fill. Bake for 35-40 minutes, until golden brown and set in the middle. Remove and serve warm or at room temperature. Refrigerate leftovers to reheat.
GAYLE WICKER’S HOT FRUIT CASSEROLE
1 can pear halves
1 can sliced peaches
1 can white or Queen Anne cherries
1 can pineapple chunks
1 can apricot halves
1 whole orange, peeled and cut into chunks
1/2 c. golden raisins
3/4 c. sugar
1/2 tsp. salt
3 tbsp. butter
3 tbsp. flour
3/4 c. fruit juice
1/2 c. sherry
1 tsp. curry powder - optional
Drain fruits and reserve juices. Mix pears, peaches, cherries, pineapple, apricots and oranges in a large bowl. Soak raisins in boiling water for about 10 minutes and drain; add to fruit. Add sugar, and salt to butter and flour and blend. Add fruit juice to sugar mixture and stir to blend. Cook over low heat to thicken. Cool and add 1/2 c. sherry. Pour over mixed fruit. Stir in curry powder, if desired. Refrigerate overnight. Pour into casserole and bake at 350 degrees for 1 hour. Can be divided into two casserole dishes and frozen before baking. This is an excellent dish for brunches, holiday meals, or anytime. Feel free to use only fruits you like or have on hand.
SHOPPING LIST FOR Menu Wednesday #11
Quiche
Gayle Wicker's Hot Fruit Casserole
Muffins (or other breads or rolls) your choice
Produce
Fresh mushrooms – 1 c.
Vegetables for quiche – (optional) your choice (fresh, frozen, canned, leftover) – broccoli, spinach, onion, pepper, asparagus, etc.
Orange - 1
Pantry
Salt
Freshly ground nutmeg
Canned pear halves – 1
Canned sliced peaches – 1
Canned cherries, white or Queen Anne – 1
Canned pineapple chunks – 1
Canned apricot halves – 1
Golden raisins – 1/2 c.
Sugar 3/4 c.
Flour – 3 tbsp.
Curry powder – 1 tsp. (optional)
Meats
Meat for quiche – (optional) your choice of bacon, sausage, crab meat, ham, etc.
Dairy
1 unbaked rolled pie crust
butter – 1 stick
Swiss cheese – 16 oz.
Half & half – 1 1/2 c.
Eggs - 3
Miscellaneous
Dry white wine – 1/4 c.
Sherry (not cooking sherry!) – 1/2 c.
Bakery
Muffins, rolls, coffee cake, Danish, donuts of your choice
Thursday, November 13, 2008
MENU WEDNESDAY #7
Menu #7 - This menu is so good, you'll be looking for excuses to make it often during the coming months. It's a Fall favorite for my group cooking classes and it would be a perfect holiday dinner for family and guests, or a seasonal dinner party. All these recipes can be doubled to serve a group of 10 - 12. For weeknight dinners, this meal can come together quickly by doing the washing, peeling and chopping ahead of time.
I like to substitue my Sugar & Spice Pecans for the nuts in the salad to give it even more flavor. Brandied Cranberry Sauce also makes a nice addition to the meal. Last night I also made up a batch of Kalyn's Spicy Crockpot Sweet Potatoes, just for tasting, and they were a big hit. We also enjoyed Pumpkin Cheesecake from my friend Shannon, who has her own baking business called Sophrona. OK, I can't do everything in a three-hour cooking class -- but the Amaretto Whipped Cream was my idea, and I made it myself!
PEAR, PECAN & BLUE CHEESE SALAD
2 Bartlett pears, cored and sliced lengthwise into thin strips
3/4 c. crumbled Maytag blue cheese
3/4 c. pecan halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey
Mix the pear, blue cheese, pecans and lettuce in a large salad bowl.
To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.
Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to any season with whatever is fresh, or what you have on hand, by substituting apples, dried cherries or cranberries, walnuts, almonds, sherry vinegar, balsamic vinegar, etc.
MAPLE GLAZED PORK TENDERLOIN
adapted from Epicurious.com
2 pork tenderloins (12 – 14 oz. each)
1 tbsp. powdered or rubbed sage
1 tbsp. Kosher salt
1 tsp. freshly ground pepper
1 tbsp. butter
1 c. + 3 tbsp. pure Grade B maple syrup or Mrs. Butterworth’s, etc.
1 c. + 2 tbsp. apple cider vinegar
4 tbsp. Dijon mustard
2 tbsp. butter
In a small bowl, whisk together the maple syrup, 1 c. cider vinegar and Dijon mustard to blend; set aside. Rinse pork tenderloins and pat dry. In another small bowl, blend sage, salt and pepper and rub all over the pork. Melt 1 tbsp. butter in large skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides – about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150 degrees, turning occasionally -- about 10-15 minutes longer (OR place entire skillet with tenderloins into a 350 degree oven for 15 –20 minutes to reach 150 degrees). Transfer tenderloins to a platter; cover to keep warm and make the glaze. Add remaining 2 tbsp. apple cider vinegar to the skillet over medium-high heat to deglaze the pan. Reduce heat to medium-low. Add maple syrup mixture and then pork to the skillet and turn until coated in glaze – about 2 minutes. Remove from heat. Transfer to cutting board and slice into 1-in. thick slices. Stir remaining 3 tbsp. maple syrup and 1 tbsp. butter into glaze. Arrange pork slices on plates or platter. Spoon some glaze over the pork and serve additional glaze in a bowl.
MASHED POTATOES WITH LEEKS AND THYME
adapted from Epicurious.com
3 lbs. Yukon gold potatoes - about 10
6 leeks (white and pale green parts)
6 tbsp. unsalted butter
1 tbsp. fresh thyme leaves
1 c. milk
1/2 c. heavy cream
In an 8-qt. kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. Remove leek root end, slice down the length of the white and pale green end, and then slice into thin ribbons. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Mash potatoes to desired texture. Chill for one day for best flavor. Preheat oven to 350° F. Place potato mixture in a baking dish and dot with remaining 2 tbsp. butter. Bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes. Potatoes develop more flavor when refrigerated over night and reheated, but are also quite delicious served when made.
ROASTED BRUSSELS SPROUTS
fresh brussels sprouts
olive oil
kosher salt
freshly ground pepper
Preheat oven to 400 degrees. Trim and cut Brussels sprouts in half lengthwise. Place sprouts on heavy baking sheet and toss lightly with olive oil, salt, and pepper. Turn Brussels sprouts cut side down on the baking sheet. Place in oven and roast for about 10 minutes or until they begin to brown (may also leave in until they are very brown and they will be very sweet and smoky). Remove and serve immediately, or at room temperature.
SHOPPING LIST for MENU #7
Pear, Pecan & Blue Cheese Salad
Maple Glazed Pork Tenderloin
Mashed Potatoes With Leeks and Thyme
Roasted Brussels Sprouts
PRODUCE
Bartlett pears - 2
Romaine lettuce - 2 heads OR mix of lettuces
Garlic - 1 clove
Yukon gold potatoes - 2 lbs./about 8
Leeks - 6
Fresh thyme leaves
Fresh Brussels sprouts
PANTRY
Pecans - 3/4 c.
Olive oil
Apple Cider vinegar - 2 c.
Kosher salt
Peppercorns
Honey - 1 tbsp.
Maple syrub (Grade B or Mrs. Butterworth's) - 1+ c.
Dijon mustard
MEAT
Pork tenderloins - 2 @ 12 - 14 oz. each
DAIRY
Buter - 9 tbsp.
Milk - 1 c.
Heavy Cream - 1/2 c.
I like to substitue my Sugar & Spice Pecans for the nuts in the salad to give it even more flavor. Brandied Cranberry Sauce also makes a nice addition to the meal. Last night I also made up a batch of Kalyn's Spicy Crockpot Sweet Potatoes, just for tasting, and they were a big hit. We also enjoyed Pumpkin Cheesecake from my friend Shannon, who has her own baking business called Sophrona. OK, I can't do everything in a three-hour cooking class -- but the Amaretto Whipped Cream was my idea, and I made it myself!
PEAR, PECAN & BLUE CHEESE SALAD
2 Bartlett pears, cored and sliced lengthwise into thin strips
3/4 c. crumbled Maytag blue cheese
3/4 c. pecan halves, toasted
1 small head of romaine lettuce, torn into pieces OR mixed greens
1/4 c. olive oil
1/4 c. cider vinegar
1 clove garlic, minced
1 tsp. kosher salt
1 tbsp. honey
Mix the pear, blue cheese, pecans and lettuce in a large salad bowl.
To make the dressing: Blend the oil, vinegar, garlic, salt and honey in a small bowl with a wire whisk. Toss the dressing with the salad just before serving.
Variation: I use any pears that are fresh and plentiful for this salad. Feel free to adapt it to any season with whatever is fresh, or what you have on hand, by substituting apples, dried cherries or cranberries, walnuts, almonds, sherry vinegar, balsamic vinegar, etc.
MAPLE GLAZED PORK TENDERLOIN
adapted from Epicurious.com
2 pork tenderloins (12 – 14 oz. each)
1 tbsp. powdered or rubbed sage
1 tbsp. Kosher salt
1 tsp. freshly ground pepper
1 tbsp. butter
1 c. + 3 tbsp. pure Grade B maple syrup or Mrs. Butterworth’s, etc.
1 c. + 2 tbsp. apple cider vinegar
4 tbsp. Dijon mustard
2 tbsp. butter
In a small bowl, whisk together the maple syrup, 1 c. cider vinegar and Dijon mustard to blend; set aside. Rinse pork tenderloins and pat dry. In another small bowl, blend sage, salt and pepper and rub all over the pork. Melt 1 tbsp. butter in large skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides – about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150 degrees, turning occasionally -- about 10-15 minutes longer (OR place entire skillet with tenderloins into a 350 degree oven for 15 –20 minutes to reach 150 degrees). Transfer tenderloins to a platter; cover to keep warm and make the glaze. Add remaining 2 tbsp. apple cider vinegar to the skillet over medium-high heat to deglaze the pan. Reduce heat to medium-low. Add maple syrup mixture and then pork to the skillet and turn until coated in glaze – about 2 minutes. Remove from heat. Transfer to cutting board and slice into 1-in. thick slices. Stir remaining 3 tbsp. maple syrup and 1 tbsp. butter into glaze. Arrange pork slices on plates or platter. Spoon some glaze over the pork and serve additional glaze in a bowl.
MASHED POTATOES WITH LEEKS AND THYME
adapted from Epicurious.com
3 lbs. Yukon gold potatoes - about 10
6 leeks (white and pale green parts)
6 tbsp. unsalted butter
1 tbsp. fresh thyme leaves
1 c. milk
1/2 c. heavy cream
In an 8-qt. kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. Remove leek root end, slice down the length of the white and pale green end, and then slice into thin ribbons. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste. Drain potatoes in a colander. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Mash potatoes to desired texture. Chill for one day for best flavor. Preheat oven to 350° F. Place potato mixture in a baking dish and dot with remaining 2 tbsp. butter. Bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes. Potatoes develop more flavor when refrigerated over night and reheated, but are also quite delicious served when made.
ROASTED BRUSSELS SPROUTS
fresh brussels sprouts
olive oil
kosher salt
freshly ground pepper
Preheat oven to 400 degrees. Trim and cut Brussels sprouts in half lengthwise. Place sprouts on heavy baking sheet and toss lightly with olive oil, salt, and pepper. Turn Brussels sprouts cut side down on the baking sheet. Place in oven and roast for about 10 minutes or until they begin to brown (may also leave in until they are very brown and they will be very sweet and smoky). Remove and serve immediately, or at room temperature.
SHOPPING LIST for MENU #7
Pear, Pecan & Blue Cheese Salad
Maple Glazed Pork Tenderloin
Mashed Potatoes With Leeks and Thyme
Roasted Brussels Sprouts
PRODUCE
Bartlett pears - 2
Romaine lettuce - 2 heads OR mix of lettuces
Garlic - 1 clove
Yukon gold potatoes - 2 lbs./about 8
Leeks - 6
Fresh thyme leaves
Fresh Brussels sprouts
PANTRY
Pecans - 3/4 c.
Olive oil
Apple Cider vinegar - 2 c.
Kosher salt
Peppercorns
Honey - 1 tbsp.
Maple syrub (Grade B or Mrs. Butterworth's) - 1+ c.
Dijon mustard
MEAT
Pork tenderloins - 2 @ 12 - 14 oz. each
DAIRY
Buter - 9 tbsp.
Milk - 1 c.
Heavy Cream - 1/2 c.
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